Posts in The Future
New Endeavor.

Life is moving forward.I felt like it was time for a change - to leave Refined Sugar in my Chicago world and move forward with a new adventure.I want to do photography. There I said it. I want to take pictures of people, moments that are real, and create images that cozy up to you. I'm afraid - I'm afraid that people will think I'm not good enough, that I'm just another "lady with a camera", that my art will be disqualified as a hobby.And I want to write. I have post upon post in my drafts that just didn't really feel right on here. In my last post, the wheels were turning in my head - keep it simple. Fresh. Real.So if you want to come along with me on this photography+blogging journey: join me over here.www.aliciasturdy.com or aliciasturdy.wordpress.com (for your RSS feed)And if you want to hire me: holla back.hello@aliciasturdy.com

dreams

About a month ago I was Skyping with my lovely Chicago sistas, Mabrie & Rachael.

Right before we hung up, we were talking about — if we could do anything, what would we do?
None of us really answered, as babies started crying, husbands got home from work, and we all decided we needed to hang up.

Ever since then, this question has remained in my head... and I have been dreaming about what could be next in my life.

Not that what is going on in my life isn’t awesome right now, but I could see some big things on the horizon if I kept toying with the idea.

Also, not that I have time to ponder these things right now — as we just moved into our new place on Saturday, I am in the middle of a few projects at work, and I, of course, have been busying myself with projects I don’t have time for.

I get in these moods sometimes when things feel uncertain or changing.
Example: the last two times I thought about going to grad school were

  1. before I graduated undergrad, and

  2. as we were leaving seminary a few months ago.

I honestly would love to... keep doing what I’m doing AND:

  • keep designing and expand my business.

  • maybe even start a creative design group with my friend Erikka.

  • go to seminary or grad school (for what... I don’t know).

  • go to cooking school.

  • open a bakery. (um, I have already found the perfect building in Middletown for a bakery or storefront/office see to the left).

For the meantime, I need to concentrate on today... or this week.
(aka settling our house!)

Here is one of my favorite summer recipes for you to enjoy the last month of summer.
I love it because it is so fancy tasting, and a very quick dinner.
You just have to have everything ready — (this is key!)

Still unsure?
Do you like pizza from those Neapolitan places where the crust is cooked in a wood-burning oven?
Then you’ll love this, I guarantee it.

Bon Appétit.

Grilled Pizza

Serves: 8 mini pizzas (1 per person) | Weight Watchers Points+: about 9 per pizza (depending on toppings and crust)

Pizza Dough Recipe

Makes: 2 pizzas or 8 mini pizzas | Points+: 5 per mini crust

Ingredients

  • 2¾ to 3¼ cups bread flour (King Arthur Bread Flour recommended)
  • 1 package active dry yeast
  • ½ teaspoon salt
  • 1 cup warm water (120–130°F)
  • 2 tablespoons olive oil

Directions

  1. In a large bowl, combine 1¼ cups flour, yeast, and salt. Add warm water and oil.
  2. Mix until smooth, then beat on high for 3 minutes.
  3. Stir in remaining flour until a moderately stiff dough forms.
  4. Knead 6–8 minutes until smooth and elastic. Cover and rest for 10 minutes.
  5. Divide into 8 balls, roll out, and prepare for grilling.

Tip: Use a stand mixer with a dough hook for 5 minutes instead of kneading by hand.

Grilled Pizza

  • Pizza dough (store-bought or homemade, above)
  • Toppings of your choice
  • Oil (canola, vegetable, or olive)
  • Pastry brush

Instructions

  1. Heat grill to medium-high. If using charcoal, keep the hot spot off to the side.
  2. Prep toppings and roll out dough (2 pizzas or 8 mini pizzas).
  3. Don’t roll too thin — it can tear or get too crisp.
  4. Brush the top side of the dough with oil.
  5. Place dough on the grill, oiled side down. Cover and cook 1–2 minutes, until lightly golden underneath.
  6. Brush the top (raw) side with oil, then flip.
  7. Immediately add sauce, cheese, and toppings. Close grill to melt cheese.
  8. Cook until cheese is melted and crust is golden. Check often to avoid burning.

Topping Ideas

Alicia’s Favorite

  • Mozzarella (or rice-based mozzarella alternative)
  • Canned pizza sauce (San Marzano or RAGU)
  • Half plain cheese, half with meat and mushrooms

BBQ Chicken

  • BBQ sauce
  • ½ red onion, sliced
  • Shredded rotisserie chicken
  • Mozzarella

Chicken Pesto

  • Pesto sauce
  • Shredded rotisserie chicken
  • Mozzarella
  • Tomatoes (sun-dried or fresh)

Yooper Special

(My dad’s favorite — call your cardiologist tomorrow!)

  • Pizza sauce
  • Mozzarella
  • Pepperoni (fresh-sliced from the deli)
  • Crumbled sausage (cooked)
  • Crumbled bacon
  • Sautéed mushrooms
day 1

I have to say, my last day in Chicago was not exciting.

We got up and started moving right away. Andrew and a few of our friends got the rest of the POD packed in an hour, and I did multiple rounds around the house to throw away trash, empty our fridge, organize what goes in the car, etc.

We ate lunch with some friends.
We came back and folded laundry and heard about some new adventures a friend has ahead of him.
We went to dinner with Mabrie, Jack, and Marelen. And of course, got gelato.
We visited with some friends who are also in the transition from seminary to ministry process.
Now we crash and go to sleep.

Yes, this is not an exciting day... we didn’t do out-of-the-ordinary, bucket-list kind of stuff. Our lives carried on as normal. As if this place will remain the same when we return as the day we left it.

At the end of the day, I wouldn’t have wanted my day to be exciting and whirlwind. It was absolutely perfect the way it was — I couldn’t have imagined it any other way.
It was Us.

So Chicago, what if I’d never met you?

I wouldn’t be the lady I am today.
(And I’m not talking about a street-savvy foodie who knows how to use her horn in traffic.)

I’m talking about the lady who has bumped up against amazing people, and found family.
Who has seen the need for justice, mercy, and grace — and responded.
Who has made her faith her own.
Who has felt lost along the way at times, but has discovered who she is.

I recently printed off this prayer that we received as a staff at Covenant Point Bible Camp when I worked there and kept it at my desk. It stirs up so many things inside me about the work we have done here, and the work to be done in Connecticut and wherever else we find ourselves.

I hope you read it, enjoy it, and take time to reflect on whatever season you find yourself in today.

The Prayer of Oscar Romero

It helps, now and then, to step back and take a long view.
The kingdom is not only beyond our efforts,
it is even beyond our vision.

We accomplish in our lifetime only a tiny fraction
of the magnificent enterprise that is God's work.

Nothing we do is complete, which is a way of saying
that the kingdom always lies beyond us.

No statement says all that could be said.
No prayer fully expresses our faith.
No confession brings perfection.
No pastoral visit brings wholeness.
No program accomplishes the church's mission.
No set of goals and objectives includes everything.

This is what we are about.

We plant the seeds that one day will grow.
We water seeds already planted,
knowing that they hold future promise.
We lay foundations that will need further development.
We provide yeast that produces far beyond our capabilities.

We cannot do everything, and there is a sense of liberation
in realizing that. This enables us to do something,
and to do it very well.

It may be incomplete,
but it is a beginning, a step along the way,
an opportunity for the Lord's grace to enter and do the rest.

We may never see the end results, but that is the difference
between the master builder and the worker.

We are workers, not master builders; ministers, not messiahs.
We are prophets of a future not our own.

Amen.

times they are a changin'

Diptic

Big News!

I know I have been so absent on my blog lately and I am sorry! I have been zipping here, zipping there, downing cups of Dunkin' Donuts, and craigs-listing my little hiney off because…

As of Sunday, my husband Andrew has been offered the position of Youth Pastor at Bethany Covenant Church in Berlin, Connecticut!

It is a wonderful church with amazing kids, parents, and volunteers that we are already so blessed by. We thank God for this opportunity and are excited to become New Englanders!

We are very sad to leave the Midwest, but we’re trying not to look at it as God taking us from the Midwest, but rather bringing us to Connecticut. Reverse psychology… smart, right?

Anyway, I wanted to post a shout-out to my soon-to-be home and tell you all about this new season in our lives!

Because we’ve been traveling so much lately — back and forth to Connecticut and home to Upper Michigan for my grandfather’s funeral — I haven’t really been able to cook all that much.

But I was reading the new Bon Appétit on the plane a few weeks ago, and they had an entire section on the Lobster Roll.

Being new to the idea of fresh lobster, the only one I’ve had was at Lenny & Joe’s near Hammonasset Beach — Connecticut-style: lightly sautéed in butter and served warm (unlike traditional New England style, served chilled in mayo).

I think I might prefer New England style… but you decide.

Lobster Roll – Connecticut Style

Weight Watchers Points+: 4 servings — 7 points (with the low-cal bun option)

Ingredients

  • 1 ½ Tbsp light butter, melted
  • 4 reduced-calorie hot dog buns, split open (or New England style if you can find them)
  • 1 lb uncooked lobster meat (about 2–3 tails, fresh or thawed)
  • 2 Tbsp regular butter
  • ¼ tsp salt
  • ¼ tsp freshly ground black pepper
  • 2 tsp fresh lemon juice
  • ½ medium lemon, quartered

Directions

  1. Brush melted butter on the inside of each split bun; set aside.
  2. To remove meat from lobster tails, turn tails upside down and slit the underside of the shell. Crack it open and pull out the meat in one piece.
  3. Slice raw lobster into bite-sized pieces.
  4. Heat a skillet over medium-low; add butter, salt, and pepper. Sauté lobster until pink, about 4 minutes. Remove lobster and deglaze pan with lemon juice; set sauce aside.
  5. Wipe skillet clean; toast buns butter-side down until golden brown.
  6. Fill buns with lobster, drizzle with deglazed sauce, and serve with lemon wedges.

Lobster Roll – New England (Maine) Style

Weight Watchers Points+: 4 servings — 8 points

Ingredients

  • 1 lb cooked lobster meat, torn into bite-sized pieces
  • 6 Tbsp mayonnaise (or Miracle Whip if you’re on WW)
  • Kosher salt & pepper
  • 2 Tbsp butter, room temperature (½ Tbsp per bun)
  • 4 hot dog rolls (low-cal or New England style)
  • 1 head butter lettuce, thinly sliced

Directions

  1. Place 4 Tbsp mayo in a bowl with lobster; gently mash the meat (especially claw meat) into the mayo. Add remaining mayo, salt, and pepper to taste. Chill until ready to serve.
  2. Butter the outside of the hot dog rolls. Toast in a skillet over medium-high heat until golden, about 2 minutes per side.
  3. Fill with lettuce and lobster mixture; serve immediately.

Note: For all you Midwestern folks — New England–style hot dog buns are split at the top instead of the side. This lets you toast both sides and stand them upright when stuffed with lobster. Butter both sides and grill for 2 minutes per side until golden brown.

comfortable.

I am a person who enjoys comfort. Security. Knowing what to expect.These are some things that bring me comfort...the feeling of the weight of uncertainty being lifted (some may seem silly to you).Andrew and I have made a theme for this year, no expectations. There is a funny thing that happens when you are so confident in yourself to NAME your year...God totally says "okay, so this is what we're going to do" and he ROCKS you. 2010 was a year of un-comfort in so many ways. It was as if we were in our first storm as a family...people we loved died, we lost our passion for things we use to love, and we were forced into a time of surrender. I feel like the ultimate stubborn streak overcame me! I was confronted by the fact that when I have expectations, I cannot grow, I cannot see what is best for me, and I cannot love those around me well.So the simple phrase that I've kept in my back pocket these past 70 days is no expectations (sometimes when I type it it makes me think of the old jean company "no boundaries" haha)Anyways, I cannot wait to share with you the rumblings of this revolution in our life...but I can't just  yet.

Potato Leek Chowder

Weight Watchers Points+ 8 servings: 4 points

adapted from Around My French Table by Dorie Greenspan

In the mean time, curl up with this delicious, comfortable soup adapted from the book "Around my French Table". My addition of corn & roasted garlic make it not as French, not as traditional, but extra delicious.1 head of garlic1 tsp of olive oil2 tbs unsalted butter1 large Spanish Onion, diced3 medium leeks, sliced into half moons (only use the white and light green part)Salt and Pepper2 russet potatoes, diced (save one to add in after you've pureed the soup)4 cups chicken broth3 cups water1/2 cup corn6 thyme sprigs1. Preheat oven to 400 degrees.2. Take one head of garlic and slice the top off. (see notes at bottom for guidance)3. Drizzle the top with oil, and place in a baking pan (put foil down on the bottom, and cover the top of the bulb with foil...I like to just use a ramekin if I'm roasting one head)4. Roast for 1 hour, removing foil the last 10 minutes.5. Melt butter in Dutch oven or soup pot over low heat. Add onion and stir until they glisten with butter, then season with salt and pepper, cover, and cook for about 10 minutes, until onion is soft but not colored6. Add remaining ingredients (except the corn & 1 of the diced potatoes), along with a little more salt, increase heat, and bring to a boil. As soon as soup bubbles, turn heat to low, mostly cover pot, and simmer gently for 30 to 40 minutes, or until all vegetables are mashably soft. Taste soup and season generously with salt and white pepper.7. With an immersion blender, carefully blend soup until pureed (careful not to splash)8. Add in remaining diced potatoes & corn, simmer on low for 15 more minutes or until the diced potatoes are softer.Enjoy!

the art of eating in

"So the eating in is going well!"

*Blank Stare* or a well meaning "Oh, not you?!" is the reaction I get from most of my friends and coworkers who find that this foodie has taken a hiatus from my (sometimes almost) daily trips to Whole Foods, Butterfly, Sultans...I could go on.

Although I have to say it's been hard that most of our lunch conversation this week has been "Let's go around and share your favorite coffee shop in Chicago" or favorite bar, favorite thai, favorite burger joint...ah!!! Temptation!!

So yes, it's going well. I have officially lost 1.2 lbs so far (hey...it's something!) so the scale is being nice to me again. Phew.

The first 11 days of 2011 have brought us a few delicious recipes.

Carrot Ginger Soup

Fajita's

Orange Chicken

Roasted Vegetables with Maple Brussels Sprouts

and our favorite Pizza Recipe

I'm going to share the Carrot Ginger Soup recipe today, because I brought it to our staff potluck and it was a hit!

But not before I tell you about how important this week is.

If you didn't know, my husband is a Graduate Student at North Park Theological Seminary where he is pursuing his Masters in Christian Formation. Fancy, eh? He's graduating in May, so this week is what I like to call "the beginning of the end". We will be working for the Evangelical Covenant Church, and this is the week we start interviewing with the Superintendents of each conference in the country.

Our theme for this year is "No Expectations" (I don't know how many times I've said that to myself and others these past two weeks...lots!) so of course...we are not expecting to stay here in our beloved Chicago, or even the midwest (scary!!).

So if you make this soup, and while you're eating it and thinking about how great you think this blog is and the joy this soup brought into your life (hehe too much?) think of us, send us your good thoughts and prayers.

Also, my lovely husband got me an immersion blender. Yay. I think he was just sick of washing the blender and everywhere I dripped after making soup.

Carrot Ginger Soup

Weight Watchers Points+ 6 servings: 3 pointsadapted from Food Network & Maxine Bonneau

I swapped out heavy cream for evaporated milk to lighten up on the calories. Also, I love serving this dish with baked polenta cakes (the polenta in a tube just sliced and baked) and edemame.

2 tbs sweet cream butter (look for lite butter)1 large white or spanish onion peeled & rough chopped or 2 medium onions2 pounds carrots, peeled and sliced6 cups fat free/low sodium chicken or vegetable stock (if you want the recipe to be vegetarian)2 tbs grated ginger (or 1/4 tsp ground powder ginger)1 cup fat free evaporated milksalt and pepperSour CreamParsley for garnish

1. Heat butter in 6-quart pan (or I use my large Le Crueset french oven)2. Rough chop onions and add to butter (don't worry about chopping perfect...you're going to be pureeing this all in the end). I also like to throw about a teaspoon of salt on the onions to get them good and tasty.3. Peel your carrots and again, just roughly slice them into similar size pieces. Grate your ginger now too.4. When the onions have gotten limp or softened (I found with the spanish onion they just got soft and sweet and smelled like onion rings...yum) add the 6 cups of stock, sliced carrots, and the ginger. Stir together.5. Cover and bring to a boil.6. Lower the heat and simmer until the carrots are soft. Remove from heat.If you do not have an immersion blender, read 7. If you do own one, read 7.1 7. If you have a regular blender, carefully transfer soup to the blender only filling it up half way. Take the little cap out of the lid to vent and put a towel over the hole so you don't have an orange kitchen. Blend away my friend. Repeat in batches if necessary.7.1 If you have an immersion blender, CAREFULLY blend until soup is pureed and smooth. Try not to splash yourself with this molten hot concoction like I did. Ouchie.8. Add 1 cup evaporated milk so it's nice and creamy.9. Season with pepper if you'd like, and 2 tsp+ kosher salt.I really like to put a dab of sour cream in my bowl and pour the soup over, remember to add in the additional points.