The Shack

I must admit I did struggle a little to get through this book. I found myself constantly have to go back and remember what I thought were insignificant events in the previous chapters. I also found the situation rather heavy and had to put the book down simply to reflect the gravity I had just read.

The book opens a lot of debatable questions in both heart and mind. It also challenges religion and many religious issues which under some churches would not be accepted. Thus when reading I tried to keep an open mind.

Young initially wrote The Shack as a Christmas gift for his 6 children with no obvious aim of publishing it. Some friends also read the book and encouraged him to publish it for the general public. Young and his two partners (former pastors from Los Angeles) had no success, so they formed Wind Blown Media for the sole purpose of publishing The Shack. The Shack has achieved its number 1 best selling achievement via word-of-mouth and with the help of a $300.00 web site; nothing else has been spent on marketing up to September 2007.

The Shack revolves around Mack (Mackenzie) Philips. Four years before this story begins, Mack’s daughter, Missy, was kidnapped during a family holiday. Although her body was never found, the police did find proof in an abandoned shack to confirm that she had been viciously murdered by a infamous serial killer who preyed on little girls. As the story starts, Mack, who has been living in the darkness of his Great Sadness, receives a bizarre letter that is apparently from God. God requests Mack to revisit the shack for a get together. Though unsure, Mack visits the scene of the crime and there has a weekend-long encounter with God, or, more properly, with the godhead.

The Shack made me reflect, made me laugh, made me curious and in some places brought me to tears. It is incredibly moving and is definitely a book that helps you to appreciate what you have, and who you have in your life. Weather you choose to believe in the possibility of the events ever happening is up to you. However I do advise it to be read with the utmost attention to detail and to imagine it as a true story. Once the book is finished a lot of the puzzle comes together and I personally am grateful to have read it.

PS. This book is not for the faint hearted!

xoxo

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Hot, red and fruity!

With these cold winter days, the worst thing against trying to keep warm is having a cold drink with ice. I personally can’t drink anything without ice unless its been sitting in the freezer. Either way, I always end up feeling like the bottle of wine in the deep-freeze- icy!






So what’s the perfect thing to keep you warm? Gluvine of course! Commonly called Mulled wine.

This drink is spicey, fruity and above all, hot!

Gluvine

Ingredients

Serves 8

• 3 large oranges
• 8 cardamom pods (dry can be used as an alternative)
• 12 whole clove
• 12 whole black peppercorns
• 2 cinnamon stick, plus 4 for garnish (optional)
• 2 bottles fruity red wine
• 1 cup sugar organic brown sugar (light brown not the dark one)
• 1/2 cup brandy
• 1 tablespoons of ginger
• 2 tablespoons of mixed spice
• 4 star anise

Directions

With a fine grater, zest, then juice 2 oranges. Cut the third into slices.
With the flat side of a knife, press firmly on the cardamom pods to bruise them.
In a large pot (not aluminium), combine zest, juice, orange slices, cardamom, cloves, peppercorns, cinnamon, wine, sugar, spices, and brandy. Cook over medium heat, stirring, until sugar dissolves, 1 to 2 minutes.
Reduce heat to low; simmer until flavours have melded, about 30 minutes.
Pour through a fine-mesh sieve; garnish with cinnamon stick, if desired. Serve immediately.

PS. Make sure you have glasses that can stand the heat and be super careful when serving, you don’t want to spill red wine on your white Eskimo boots!

xoxo

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Shepherds pie, the perfect winter warmer

It’s cold, its wintery and the best thing about it is a hot meal at the end of the day.
Shepherd's pie is a perfect winter warmer; making it is blissfully unfussy. I prefer adding sharp cheddar to the mashed potatoes for a deeper topping.


Ingredients

Serves 8

5 baking potatoes peeled and cubed
Coarse salt and ground pepper
1 tablespoon vegetable oil
6 medium carrots grated
6 celery stalks, thinly sliced
1 large onion, chopped
½ teaspoon dried thyme
¼ cup all-purpose flour
¼ cup tomato paste
2 pounds ground beef chuck
½ cup water
½ cup of red wine
1 cup whole milk
2 cups shredded sharp white cheddar

Directions

Preheat oven to 230°C. Place potatoes in a large saucepan, and cover with salted water. Bring to a boil; reduce to a simmer. Cook until potatoes are easily pierced with the tip of a paring knife, 15 to 20 minutes.
Meanwhile, heat oil in a large heavy pot over medium-high. Add carrots, celery, onion, and thyme. Cook, stirring occasionally, until vegetables are tender, 8 to 10 minutes. Add flour and tomato paste; cook, stirring, 1 minute. Add beef; cook, stirring occasionally, until no longer pink, 6 to 8 minutes. Add ½ cup water and ½ a cup of red wine; bring to a boil, and simmer 1 minute. Set beef filling aside.
Drain potatoes and mash. Add milk and 1 cup cheese. Mash until smooth; season cheddar-potato topping with salt and pepper.
Pour beef filling into a 13-by-9-inch baking dish. Drop dollops of cheese topping over filling; spread to edges with a spatula. Using a fork, make decorative peaks; sprinkle with remaining 1/2 cup cheese. Bake until topping is browned and filling is bubbling rapidly, about 20 minutes (if topping and filling were chilled, increase to 35 minutes). Let stand 5 minutes before serving.

PS. Yes the meal does serve 8 but if there are less people divide the mixture into two baking dishes (once all is prepared) and simple cover tightly and freeze the other for another night!

PPS. Sorry I forgot to take a picture, I ate it too fast ☺

xoxo

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Wish I had a friend like Pooh Bear....

I am a huge Winnie The Pooh Fan.

Its gorgeous simplicity reels me in every time!

I wish I had a friend like Pooh Bear....

xoxo

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Winter Cinnamon Apples with Roasted Pecans

This recipe is so ridiculously easy it really does take 30 mins (if not less) and tastes even better!

Ingredients

Serves 8

• 1 cup pecans (more if you’re a nibbler)
• 1/4 cup packed light-brown organic sugar
• 2 tablespoons fresh organic lemon juice
• 4 Gala or Fuji apples
• 4 cinnamon sticks, plus more for garnish (optional)
• 2 pints vanilla ice cream

Directions

Preheat oven to 230. Spread pecans in a 13-by-9-inch baking dish; toast until fragrant, 3 to 5 minutes. They really do toast quickly so keep an eye on them! Remove pecans, and set aside (or store in a resealable plastic bag, up to 1 day).
In a large bowl, combine sugar, lemon juice, and cup water. (I used 1/2 a cup of hot water melt the sugar quickly and then 1/2 a cup of cold water so that its not hot when adding the apples)
One at a time (to prevent them from turning brown), halve apples through the stem end, core, using a melon baller, and immediately toss with sugar mixture.
Arrange apples, cut side down, in baking dish; pour sugar mixture over. Tuck in cinnamon sticks; cover dish with foil. Bake until apples are easily pierced with the tip of a paring knife, 15 to 20 minutes.
Serve apples with ice cream, topped with pan juices and pecans. Garnish with cinnamon sticks, if desired.

PS. Making them just before you eat keeps the apples from going wrinkly, don’t forget to take the ice-cream out and to have ready to scoop just before serving!

xoxo

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