Adjusting. Flexibility. Adapting. These are all words that swirl around in our line of work. People might think we’re good at them, because we’ve all heard, “I could never do what you’re doing!”
Of course they could, if God asked them to. Or, at least, we hope they would be obedient.
I may be obedient in this area, but is it easy? No way.
When I first think of adjusting, I immediately have some negative thoughts. Grieving what I just left. Diving into so much unknown. Being forced to give up my reins of control in a new circumstance. Complaining. Grieving or worrying about what is to come.
But when I take a step back, I see God delighting in our adjustments. He gives us these times of grieving, trials, and discomfort in order to bring us back to him. Sole focus on him. What other purpose do we have? Everything we do and say should point back to this single command.
Can I draw an analogy to chiropractic adjustments? (Bare with me, I’m desperately missing the chiropractor I met at fellowship who adjusted me right there on the table…at fellowship.) Much like the bones in our bodies need to repeatedly be adjusted to remember where they are supposed to be, our hearts and minds need to continually be adjusted back to focus on the Father.
This week is the start of a new semester in our household. New English classes for the hubby, and I’m teaching my 1st grader and pre-schooler. It’s been a bit of a rocky start.
Due to some unforeseen circumstances (aren’t they always?!), hubby has to teach more classes. Harder classes. New-to-him classes. He also has other commitments to the team and within the community. Right now, it seems like a lot is piled in his lap.
How did he take it? Like Jesus would want him to. In stride. With grace and an eternal perspective. Maybe he complained in his head, but I never heard them.
Also due to these circumstances, I am now the only mama with young kids on our team. Yes, I’ve been spoiled with playmates for my kiddos the past few teams. I think I’m still in the grieving stage. (The only reason I know is because this virtually non-crier has tears ready to spill out several times a week!) It’s not easy for me to accept new plans, especially when they happen so suddenly.
How did I take it? You guessed it…see above. Grieving, angry, and a whole load of complaining. I know these feelings are valid, but there is a point when I need to deal with them. Deal with my prideful pity party. Re-focus on who He is and why we’re here.
I wish I could tell you I’m on the other side. Lesson learned. Check!
But I’m not.
I know God has me in this challenging place for now. I can either choose to continue to throw myself pity parties, or I can choose to accept his perfect grace and soak in what He wants me to learn here, now. It’s a moment-by-moment choice for me. What a great God I serve to never leave me alone one of those moments, no matter how many times I ignore him.
Fall is upon us. In my mind, when Fall arrives, many kinds of soups should be made! Now, if only my kids would like soups. We’ll work on it. Until then, I’ll feed them this crunchy, savory cornbread!
I grew up with Jiffy cornbread muffins. I still have a deep love for them, and my dad sends me boxes with nearly every care package. But, recently, I’ve fallen in love with this recipe of savory cornbread! Maybe it’s the crunchy bottom and sides. Or maybe it’s just that it’s not sweet. I don’t know. It’s just plain delicious!
Where I live, cornmeal as I know it is impossible to find. So, a tip from Market2Meal–mix corn flour and coarse cornmeal! I keep a pre-mixed tub on hand just for this cornbread!
Do you know the trick for buttermilk? Add a tablespoon of lemon juice or vinegar to a measuring cup, then fill up to the 1 cup line. Stir, then let sit for 5 minutes. Boom! Buttermilk.
After adding the liquid to the dry, it’ll start bubbling! The magic has begun…
Do you have shortening where you live? Honestly, it’s expensive in my country. But, I only use it in a handful of recipes, so I only have to buy it about twice a year! Worth it for me!
The sizzle. That’s when you know you’ve done right.
The sides and edges will still look completely uncooked, but don’t you worry! The crusty goodness has begun!
My skillet can fit in my oven, but I always say a quick prayer that the metal rack doesn’t break during this bake.
Crispy. Savory. So, so good.
After this picture, I immediately ate the outer edges. Duh, crispy edges are the best.
I like mine plain. Or with butter. Or honey. Or butter and honey.
Recipe from The Pioneer Woman
1 cup yellow cornmeal
1/2 cup all-purpose flour
1 tsp salt
1 Tbsp baking powder
1 cup buttermilk (See note above, under milk picture, for how to make your own.)
1/2 cup milk
1/2 tsp baking soda
1/4 cup shortening
2 Tbsp shortening
Preheat oven to 450 degrees.
Combine cornmeal, flour, salt, and baking powder in a bowl. Stir together.
Measure the buttermilk and milk in a measuring cup and add the egg. Stir together with a fork. Add the baking soda and stir.
Pour the milk mixture into the dry ingredients. Stir until combined.
In a small bowl, melt 1/4 shortening. Slowly add melted shortening to the batter, stirring until just combined. In an iron skillet, melt the remaining 2 tablespoons shortening over medium heat. Pour the batter into the hot skillet. Spread to even out the surface. (Batter should sizzle.)
Cook on stove top for 1 minute, then bake for 20 to 25 minutes or until golden brown.
**Fun fact, this was made in a cast iron skillet that one of the Velvet Ashes readers mailed to me! She saw a comment I had made over a year ago about always wanting one, and she graciously sent hers that she didn’t use anymore! Now that is what this community is about. 🙂
What are you adjusting to right now? How have you seen God meet you where you are? And, on a lighter note, sweet or savory cornbread?