Goals...

Our Daily Bread

I am a very goal-oriented person. Are you? How should we set those goals? There are times I set goals based on my own wants and needs. Sometimes to make me feel better about myself, like losing weight or earning another degree. I try to set my goals based on my understanding of God's will for my life. I don't always follow that path.

When it comes to setting goals based on God's will, those goals can seem out of sync with the world around us. Setting a goal to become more humble is not something the world understands. That is not important as long as we understand and know why we have those goals.

I set a goal a few months ago that several friends do not understand at all. I will keep plugging away at it, though it has been difficult for me. God is refining my personality through his crucible of self-discipline.

Lord, I understand what you want me to do. I don't know how I am going to do it. Isn't this where you are supposed to jump in and help? I need your strength to go on.

Foodie Friday

One of my favorite meals last week in San Francisco was at the garlic restaurant called The Stinking Rose. hehehe I loved the roasted garlic appetizer on fresh focaccia bread. Mmmmm. Everything has garlic in it, including garlic ice cream for dessert! They publish a few recipes on their web site. Here is the link. Here is one of the recipes. It looked great at the restaurant. I had the prime rib for supper. Mmmmmm!

The Stinking Rose ®

40 Clove Garlic Chicken

You heard it right. 40 cloves! But don’t let that number scare you, because they add just the right amount of zest and aroma to make this one of The Stinking Rose’s® most popular dishes!

1 Tbsp. Butter

2 Tbsp. Extra Virgin Olive Oil

2-3 lbs. Roasting Chicken, washed and cut into pieces

to taste Salt and Freshly Ground White Pepper

4 Tbsp. Fresh Rosemary

1 Cup Flour

40 Cloves Garlic, Peeled

1 Cup Dry White Wine

4 Cups Chicken Stock

1/2 Cup Heavy Cream

1. Heat butter and olive oil in a deep, heavy skillet.

2. Season the chicken with salt, pepper and rosemary. Toss in flour.

3. When the pan is hot, but not smoking, add the chicken, skin side down.

4. Sauté chicken until golden brown on both sides. Remove from pan.

5. Add garlic cloves and sauté until light brown.

6. Add white wine and chicken stock. Return chicken to pan.

7. Cover and simmer for 30 minutes.

8. Remove chicken and keep warm, turn heat to high and reduce liquid by 66%. Remove to blender, add cream and puree sauce. Adjust seasoning and serve over chicken.

Other Stuff

I apologize if I have been a little bit of a downer this week! I have been very tired after recovering from my trip to San Francisco. I have been horribly busy at work and each evening. I feel much better today. I will be my usual upbeat self again! I am looking to getting some things caught up this weekend. I am looking forward to seeing the OSU game (regardless if I have a date or not). I am looking forward to the church choir social on Sunday evening. Should be a great weekend!

I have a weekend trip to Cincinnati planned next weekend. I want to go to the Renaissance Festival and then see South Pacific on Saturday evening at the Aronoff Center. Should be a great weekend as well.

Hang in there folks! I know I will!