He Lijun, Jodi's mother

The person who's been on my mind since I left China is Jodi's mom, He Lijun. She and I share an affection for two adorable grand-girls. We were both born the same year, but that is where our life similarities end. At 14 years old Lijun became one of millions of victims of China's Cultural Revolution. She was taken from her family to labor on a farm in the countryside for a number of years. That is where her schooling ended. At age 24 she took a job in a fertilizer factory where she met Jodi's father. They married and had their one child, sweet Jodi. By marrying in this town she lost her chance to return to live by her family. For years the Zhous lived in a 6th floor walk up apartment owned by the factory until home ownership became possible and they bought it from the company. They live there still in their tidy home with the squat toilet and a compact kitchen where she turns out dish after dish for each meal. She has traveled to Shangahi to be with Micah and Jodi, but not far beyond. She's never driven a car or attended a church. I wonder what she would think of my life here. She is a strong woman and as far as I can tell from eavesdropping on Chinese conversations, she has a definite point of view. I wish I could know her better. She seems an amazing woman.

On my way to China

I'm almost out to the door to China. With a little (no, make that big) help from Larry, I have my visa in hand. Two cunning little black checked dresses are hanging in the hallway to be packed and the pile of take-along items is growing in my bedroom. In a way, my heart is already there, ahead of me, with Micah & Jodi and those two kissable grand-girls. I'm in the thrall of anticipation. Charlotte &Maryann, here I come! Want to get out the playdough? How about a story? My heart is thankful...

Summer Salad

Peaches sweet and juicy make this the perfect fresh summer salad...

Salad:

fresh greens

1 chicken breast, cut in small bits

1 tab. fajita seasoning

a big juicy peach

1/3 cup pecans

2 tab. sugar

Dressing:

1/4 cup olive oil

2 tab. tarragon vinegar

salt & pepper to taste

1 tab. sugar

Saute the chicken breast pieces in olive oil until cooked through and browned. Sprinkle on the fajita seasoning. Stir in 2 tab. of water until all the chicken is coated. To prepare the pecans, put the pecans and 2 tab. sugar in a nonstick pan. Stir until the sugar melts and carmelizes a bit (be sure not to burn the sugar). Turn the coated pecans out onto a piece of foil to cool.

Then layer the lettuce, chicken, peach that has been peeled and cut into chunks and finally the pecans. Pour on dressing just before serving.

Best eaten out under a maple tree in the backyard on a hot summer evening with a tall glass of "tinto de verano" and a slab of good bread. delish!

Our Spain Family

In 1982 Larry and I along with small guys, Micah and Aaron headed to southern Spain to begin our 12 years there. It didn't take long to realize we needed "family," and they were there-- the missionary friends who became family as we worked together, prayed together, spent out holidays together... Every August we spent a week in a 500 year old farmhouse in the hills of Andalucia. We would meet & plan & pray while the kids--virtual cousins- played together outside by the creek. We'd play loud trivial pursuit matches until late into the night and talked though our lives and work in pueblos/cities across Spain. They still are "family."

Larry and I are just back from a week in Chicago with our dearest Spain friends. We were all young families in Spain. Now we're a little chubbier and more wrinkled, but not much else had changed. Elaine and Phil welcomed us in with a Spanish feast. Bob told his stories. Lori led us in a rollicking game time. Denise brought pictures of the days in Spain. Paul and Karen invited us all to their "cottage in the woods." --a warm and wonderful time back together. I'm so thankful for them and for those Spain years we share.

Life as Story--Donald Miller

Donald Miller starts his new book "A Million Miles in a Thousand Years" with a story. He tells about his friend Bob who is writing down hundreds of pages detailing the stories of his life. Then he imagines getting heaven and hearing God ask, "Donald what did you do with your

life?" After a pause he remembers getting a merit badge in Cub Scouts to report to God. But he predicts that when Bob with all his stories comes face to face with God, they will probably talk for days.

So he begins tales of his and other people's stories--stories written across lives. His idea is to write a story that worthwhile with his life. He never uses the word "intentionality," but that is the bottom line. There are few sermons as motivating as a well told story, and this book is full of them.

My favorite story is of a friend who comes to Miller and says he and his wife were distressed to find marijuana in their 13 year old daughters backpack, likely from her older boyfriend. The father lamented that she didn't like the story her parents had written for her and had channel surfed to find a better story. Over time the father takes the family to Mexico to work on building an orphanage, a new story for his daughter that makes all the difference.

I read Donald Miller's first book "Blue Like Jazz" a few years back to see what my girl's friends were all reading. I didn't expect to like this modern take on Christianity, but was pulled in by his likable, honest, often convicting stories. This new book continues to move me to construct a well storied life.

Berry Cream Cake

This is a recipe from our newly wed days in Dallas. You can use any fruit from peaches to pineapple. But I like berries best and this week we have a crop of boysenberries coming ripe, so I can plop them into this cake!

Ingredients:

*white cake mix

*3 eggs

*canola oil

*8 oz. cream cheese, softened

*2 cups milk

*1 small pack vanilla instant pudding

*berries (strawberries, blueberries, boysenberries, raspberries or a mixture of these)

*1 pint whipping cream

Make the white cake according to directions. Divide it between two 10" springform pans (I use one and put the other in the freezer for later) (or use a 3x13" pan, but use some of the batter to make 6 extra cupcakes so your cake is thinner than normal). When the cake cools, Mix the cream cheese, milk and pudding mix with a mixer until smooth. Let it sit a few minutes to set up and then spoon it over the cake. Top with berries and then cover it all with cream, whipped until firm. Set it all into the fridge to set up for 3 or 4 hours (will keep over night). Serve cold.

I like to garnish the top with extra berries or mint leaves. So creamy and cool on a summer evening.

Tip: It helps to add a tablespoon of vanilla instant pudding and a couple tablespoons of powdered sugar when whipping cream to make it hold firm until it's all served and for a bit of sweetening.

Flowers for the table

I had a sad moment today. Early this Saturday morning Larry asked, "Is is about time to cut down the sweet peas?" Well, yes. But I hate to see them go. So I went out and picked one last little fistful of the fragrant blooms to rest on the coffee table. That's all 'til next year...

I love a clutch flowers on the table, in the kitchen, by the front door... If I plan right and the weather is obliging, I can have flowers from the yard almost year round. Camelia's ("winter roses") begin in January, freesias and then masses of sweet peas in the spring, summer roses and hydrangeas on into the fall. I have to settle for a greenery and a pumpkin late November and holly in little bunches for Christmas. But it's a joy to bring the fresh, bit of life into the house. When I sit and study the curve of a petal on a double delight rose (my Grandma Roses's favorite) and the way the vivid deep pink fades gracefully down to a soft ivory along the slope of the petal. Who put God could design such beauty? I'm thankful.