Home Gallery of Travel Photography – Cartagena, Colombia; Chiang Mai, Thailand Todos Santos, Mexico

I by no means lay claim to being a professional (or amateur for that matter) photographer or an interior decorator.  However, I do have an eye for design with a bit of an artistic vein running through my body.  I’m also quite frugal.  Design and frugality don’t always work well together.  But creativity and frugality I think are an ideal match.

Home Gallery of Travel Photography – Bamberg, Germany

We love to travel and spend most of our hard earned money visiting new places, seeing new sights, and eating different foods.  This leaves the house account in our monthly budget pretty sparse for buy art to spruce up our walls.  One afternoon, I came across a bunch of old frames in our attic and had an idea.  Why don’t I fill them with photos from our vacations?  I know the pictures were only taken with a point and shoot camera, but they can’t be that bad.  I had COSTCO blow a few photos up and pretty soon our front entrance way was decorated with a gallery of photos from our trips to Germany, Austria, Thailand, Colombia, and Mexico.  A couple of months later, Groupon had a deal for metal prints and we had a few photos from our trip to Costa Rica printed to add to our collection.

Metal Print from Groupon – Capturing a Costa Rican Sunset in our Modern Bathroom

Vacation Artwork – While not photography, a serving tray from Cartagena so darn cool, we have to display it

How do you incorporate memories of your travels into everyday life?

Precaucion – Rincon de al Vieja National Park in Costa Rica

You see earlier in the week my mother-in-law booked us on an excursion with Jorge from the Hilton Garden Inn Liberia Airport.  Why we were booking with Jorge from the Hilton Garden Inn Liberia Airport instead of the excursion desk at our actual hotel, the Hotel Condovac la Costa, is a different story for a different day (and probably not that blog worthy).  The glossy brochure sold us a day of adrenaline packed adventure in the Rincon de al Vieja National Park.  And a glossy brochure can’t be wrong, verdad?  There would be horseback riding, whitewater rafting, zip lining, mountain climbing, and a grand finale in volcanic mud baths.  You know, things suited for an 80 year old grandma…

Jungle Lodge in Rincon de al Vieja National Park

Our driver picked us up at our hotel and drove us to meet Jorge from the Hilton Garden Inn Liberia Airport to pay for the excursion.  The excursion was $135 per person and Jorge didn’t accept credit cards.  I’m not a baller so I normally don’t walk around with that kind of coin in my pocket.  “No problem,” he said, “The hotel has an ATM.”  Which just so happened to be out of money.  “No problem,” he said, “The drive can take you to an ATM.  You can pay after.”

Another Walk in the Woods – Why is it I only end up in these places with my in-laws?

After our stop at the bank in Liberia we headed up the bumpy road (do I have to use the word bumpy when describing a road in Costa Rica?) to Rincon de al Vieja National Park.  After an hour ride, we arrived at a lodge on the edge of the woods.  There were no horses, no zip lines, no rafts, nor even any rivers in sight.  Something was amiss.  Over a pitcher of fresh squeezed fruit juice, our guide began to describe an itinerary which involved a six hour hike.  Let me repeat.  A six.  Fucking.  Hour.  Hike.  In the humid Costa Rican summer.  Awesome.  Not exactly what the glossy brochure sold us.

Grandma Gene and Our Guide

Might I remind my readers that I don’t like the outdoors.  I don’t like to sweat and I don’t like bugs.  The damn jungle we were about to enter undoubtedly would involve both.  I especially don’t like paying $135 per person for a day involving the woods, sweat, and bugs.  And since I was the only one with a working ATM card, I bankrolled all five of us.  But what could we do?  We were there.  The guide quickly calmed our nerves and convinced us to give it a try – that things happen for a reason.  He said we would see great wildlife – various species of monkeys, beautiful birds, 2-toed sloths, anteaters, ants (obviously), etc – and amazing floral and fauna.  He even said grandma could handle it.  Which meant I was screwed.  If an 80 year old lady was up for the task, I’d better be.

A Jungle Rat – Really??? Where are the damn monkeys???

The guide sold us a turd worse than Denny at Miracle Motors.  All we saw were some trees with big ass trunks and a damn jungle rat.  We did witness a cluster of ants carrying away a leaf, but this doesn’t make up for the lack of monkeys.  I don’t want to be completely negative though.  We did visit a few steam pits and mud volcanoes.  While the others in the group found the sulfur smell of the steam pit repulsive, I found it quite fascinating.  I also enjoyed watching the mud bubble in the mud pit.  If it wasn’t for the extreme heat – I could have watched this for hours.  It was meditative.  Or maybe that was just heat exhaustion setting in?  Still not worth the $135 per person price of admission.

Beautiful but Hot – Yes, it was as hot as it looks…

At the end of the hike, our driver met us at the lodge to drive us back to the hotel.  But first, he required the rest of the payment that he knew was in my pocket.  I refused.  This was not the day we were sold.  First, we would have never brought grandma on such an excursion (although she handled it like a champ).  Second, I wouldn’t have gone on such an excursion.  I don’t do well in the heat (almost passed out before Grandma came anywhere close) and my balance sucks from my multiple eye surgeries –balancing on log bridges over ravines doesn’t work for me.  Still, we owed something.  As a collective group, we felt that half (after a tip to the guide of course) was fair.

I explained our stance to the driver who called Jorge from the Hilton Garden Inn Liberia Airport on his celluar.  Fifteen minutes later, the driver came back with a counter offer.  $125 per person.  I said no.  After another fifteen minute phone conversation that was eerily reminiscent of a car dealership, the driver said their offer was firm.

A Natural Hot Tub

When it comes to the art of negotiation, each side comes to the table with an understanding of what they have, what the other side has, and what both wants.  In this scenario, I controlled the money but Jorge from the Hilton Garden Inn Liberia Airport controlled my way off of the active volcano as night quickly approached.  One would think the cards were in his favor.  However, at the last minute, and I’m not sure how proud I am of this decision, I realized that I wielded far more power.  I explained to the driver that I would gladly pay the amount requested.  I would then report their fraudulent actions directly to the Hilton Garden Inn Liberia Airport which would most likely lead to both of their immediate unemployment.  Jorge from the Hilton Garden Inn Liberia Airport quickly agreed to my terms.

One Big Ass Tree Trunk

What would you have done in this situation?  Was this a complete dick move?  Or was I justified in paying what I thought was fair given what we were sold and the goods actually delivered?  I welcome your feedback either way. (While I welcome all comments and enjoy responding, I am currently wandering and will respond when I am back).

Beer or Wine – The Perfect Pairing

I have a dirty secret.  And yes, one day Mrs. G. is going to catch me red, er, orange handed.  She is going to come home early one evening and find me in the bedroom passed out with orange buffalo sauce caked onto my face and stained all over our crisp white sheets.  Diana Krall will be playing in the background as I lay in ecstasy with a deviant grin smudged across my mouth.  A littering of bones will be tossed haphazardly around me and our pug will most likely be lying dead from choking on the splinters.

I know this picture is sad, but I just can’t help myself.  I am addicted to chicken wings.  I could eat them every meal of the day.  When I was in Ecuador studying abroad what I craved most from home wasn’t my Dad’s steaks and homemade wine nor my Grandparents’ homemade spaghetti and meatballs.  No, it was chicken wings and an ice cold beer.  And it didn’t even have to be good beer.  Bush Light would suffice.  (As a side note, this doesn’t say a lot for neither Ecuador’s quality of beer nor my taste at the time.)

Which brings me to this month’s Beer or Wine Pairing challenge – Buffalo Chicken Wings.  I’m talking real Buffalo Chicken Wings and not any of those hundreds of other flavors that fill up wing joint menus.  I’m talking hot.  I’m talking spicy.  I’m talking peppery.  I’m talking buttery.  I’m talking Buffalo.  Don’t give me Thai or honey mustard or even spicy garlic.  To quote Cousin Bobo, “That’s bull-a-shit.”  And don’t you dare mention wings with sticky, goopy BBQ sauce.  I’m talking the original served with blue cheese dressing and celery.  What would you pair them with and why?

Me?  It has to be beer.  Thankfully, my taste buds are a bit more enlightened than in college.  I enjoy a pale ale with strong citrus hops alongside my hot chicken wings.  The fruit notes help wash down the spice.  IPAs a tad bit aggressive and tend to fight with the spice of the wings.  Bitter pale ales are also out as the flavors clash between the dishwater of the bitter and the heat of the wings.  What about you?  What do you prefer?  I am especially curious to hear from my wine snob friends.  What wine would you pair with wings?  Chenin Blanc?  Chardonnay?  Maybe you are out of the box and will toss me Muscadine?

Natty Greene Southern Pale Ale and Buffalo Chicken Wings – My Perfect Pairing

Blend In At All Costs –Stick to a strict no sneakers, no shorts, and no jeans rule.  After all, you don’t want to stand out as an American tourist.  Instead, dress like a European with high fashion in mind.  USA Today suggests dark trousers and a sport coat.  Really?  But I’m travelling and I’m an American!  I don’t think I can hide that even if I am a quarter Italian.  I still have a fair complexion.  Plus, I’ll be walking and overheating and want to be comfortable.  Black slacks with leather dress shoes and a sweater tied around my neck does not sound comfortable.

Me doing my best to blend in in Europe. Is the juggling too much?

Practical Works Best – Flip the coin and you have Steve Ricks (or is it Rick Steves?).  His episodes on European travel skills are quite valuable.  I admit to watching them numerous times.  But his tips on packing and dressing with practicality seem a bit extreme to me.  According to Rick, one carryon and one day bag should be enough for two weeks or two months.  He either doesn’t sweat, doesn’t mind being that guy who nobody stands too close to in line, or doesn’t mind doing laundry.  That’s not me.  I do sweat and I don’t like doing laundry when I’m home so I’ll be damned if I’m doing it on vacation.  Plus, I don’t want to look like a hillbilly again like we did last year at the opera in Vienna.

I understand packing light, but I don’t buy the no regular size suit case argument.  Last year we managed with a suitcase, a carryon, and a day bag for eleven days and four destinations in Bavaria.  We didn’t have enough clothes and lugging the regular size suitcase was not as difficult as Steve makes it sound.  And yes, we did take the Eurorail.

Packing Rick Steves Style – Light and Mobile

Dress How You Are – Many contributors to Fodor’s forum argue against blending in and tell you to look around at everyone else.  Anything goes while travelling.  Remember, you are on vacation so be comfortable.  Sneakers?  If you’re doing a lot of walking, wear them!  Shorts?  If it’s hot, why not!  Jeans?  From faded and ripped to designer, make your own fashion statement!  Besides, do you think Europeans worry about what to wear and blending in when travelling to the United States?  I doubt it.  I personally lean more towards this camp.  At the same time, I don’t want to be a target for pickpockets.

Two American hillbillies at the opera in Vienna

Help us pack for Italy!  We are going the last two weeks in May and our Itinerary includes three days in Venice, seven on a culinary tour of Tuscany, and four in Rome.  How should we pack to be comfortable, practical, and yet still blend in.

Castle Edition – Where Am I?

Where in the world is this unique castle?  Yes, that is a frozen lake in the foreground…

Beer or Wine – The Perfect Pairing

For this inaugural Beer or Wine Pairing post, I present a dish that can really go either way – dry aged steaks.  For this particular dish, the steak was grilled and served with an accompanying au poivre sauce and a side of sautéed mushrooms.  Steak is one of those dishes with strong supporters on both sides of the beer versus wine debate.  Wine nerds will say a heavy, red wine like a cabernet is necessary to match the complexities of the meal (sweet and spicy sauce, juicy red meat).  Beer geeks will argue that grilled foods go best with beer, especially steak (something about grilling warrants a cold beer).

The traditions of the Gourmand household dictate that only a complex red wine could go with a meal as worthy for royalty as dry aged steaks.  A few candidates immediately came to mind from our wine cooler – a Bordeaux, malbec, cabernet, zinfandel.  We also had a bottle of Stone’s Imperial Russian Stout.  Hmmm….  That would be different…  After all, it was good enough for Catherine the Great…  It was time to break tradition!  The massive nature of this stout paired perfect with the bold flavors of the steak.  The chocolate, the malt, and the roastiness of the beer blended with the sweet brandy and spicy peppercorns of the au poivre in a pairing perfect.  Yes, Stone’s Imperial Russian Stout is worthy of a meal fit for royalty.

What is your perfect pairing for steaks?

Stone and Steak – Stone Russian Imperial Ale with Dry Aged Ribeyes

Sky Trek and Sky Tram in Arenal, Costa Rica – Harnessed Up to Zip Line

While I dangled, the harness around my waist became tighter and tighter.  I would have yelled to the Burger King, but my balls were being squeezed like grapes in a wine press and an inaudible, low falsetto sang from my mouth.  Finally, after five minutes of what seemed like an eternity, he let me down.  I waddled away picking at the wedgie that left my underwear so far up my ass that I still on occasion shit out fragments of cotton.  To steal from Taylor Swift, never ever ever ever was I going zip-lining again.  Like never.

View from the Sky Tram – Arenal Volcano, Costa Rica

So there I was, ten years later standing at the base of the Arenal Sky Trek in Costa Rica.  I mounted up with the diaper that was the harness and pulled tight at each strap.  Nothing was riding far enough up the crotch that would squeeze chardonnay out of my nuts or run a rope burn of a wedgie up my you know what.  This was going to be better.  (Please remember at this point that my only other zip-line experience was the length of a football field.)

Sky Tram to the Top of Sky Trek Arenal

We rode to the top of the Sky Trek on a relaxing cable car ride.  Our guide pointed out area sights, spider monkeys, and species of birds.  Nice.  Calm.  Relaxing even.  At the top, we were given a glass of fresh squeezed fruit juice.  A shot of rum would have better prepared me for the hell that was to come.  The guide went over the rules.  It was easy, he said.  Once you are strapped in, just grab the handles and lean back to enjoy the view.  To pick up speed, pull your knees towards your chest.  To slow down, lift your legs up in a V.  If you were coming into the landing platform too fast, the guide would shake the rope as a signal to slow down.  The course itself was designed to stop you so no stop technique was necessary.

Sky Trek Platform – Mrs. G. Getting Ready to Zip Line

The first few cables – the training ones – were easy.  We started with a 92 foot long cable and dirt actually visible beneath me.  I got this.  The second cable was a wee bit longer at 105 feet and slightly more elevated as we headed to a real launching platform.  Still, my confidence was up.  I watched the family in front of me zip off on Cable 3 and thought for a moment this could actually be fun.  I smiled and waved as Mrs. G harnessed up and zipped away.  My turn.  The guide showed me how to secure my camera to snap off a few pictures as I prepared for the highest cable of the day at 656 feet above the rainforest canopy.

Sky Trek Zip Line – There Goes Mrs. G.

What the fuck was I thinking!!!  A few thoughts went through my head as I soared along at 44 mph on the 1,550 feet long cable.  First, this isn’t natural.  Humans weren’t meant to fly.  Second, what happens if I can’t keep my grip because my palms were too sweaty?  Third, how was I supposed to take a flipping photo with death grips on the handles?  Fourth, what if my clasp snapped?  My hands were way too balmy to maintain a grip.  I would most likely fall to Earth.  Did Costa Rica have a decent medical system or would I be shooting rum and biting a rope while they cut off my mangled legs?  Fifth, rate of survival if I fell was zero percent so no need to worry about the medical system. How would they get my body out?  By the time a trek crew reached me, a sloth would have slowly devoured my body over the course of a year.  My family wouldn’t get to say goodbye to my remains.  Sixth, how the hell did I get talked into this?  A shake of the tension cable captured my attention.  Time to slow down.  Legs up in a v.

Sky Trek Cable 6 – I can’t Even See the Platform from Here!

Mother fucker if my body didn’t veer to the right leaving the metal cable to brush against my inner left leg leaving a nasty burn.  I stood weak kneed and slightly light headed while the guide explained how I shifted my weight causing my body to turn.  No problem, he said though. Better next time.  I rejoined Mrs. G and tried to maintain a calm composure.  Everybody seemed to be enjoying this but me.  Even the 12 year old girl was without fear.  In fact, she wanted to try it by herself (due to her weight she zipped with the guide).  I wanted to knock her off the platform.

Sky Trek Canopy Zip Lines – That Little Dot in the Middle is Mrs. G. and That Bigger Dot at the Top is the Landing Platform.

Cable 4 was slightly shorter and not quite as high as Cable 3.  Damn it if I didn’t burn my leg trying to slow down again.  No more slowing down.  My new goal was to make it to the other side as fast as I could on each cable…no matter how bad the guide yelled at me to slow down.  I’d be damned if I was burning my leg again.  Knees tucked, I barreled my way through each cable which seemed to get easier as we advanced down the mountain.  That is until Cable 6, the longest at over 2,000 feet.  I couldn’t even see the landing platform.  Maybe that’s because it was through a thicket of tree branches with a cutout to allow the zip line to pass.  Everyone in our group remarked how cool that was – soaring through the trees.  I still have nightmares of decapitation.

Arenal Theme Park Restaurant – More of a Gourmand Style of Adventure

Back on Earth at the zip line station, I made a bee line to the restaurant diving into a tall beer and a fresh lunch of an avocado shrimp salad.  I allowed the cold suds to wash away my nerves and vowed once again that never ever ever ever would I zip line again.  Like never.

What about you?  What is your experience with zip lining?  Where have you zip lined?  Did you love it or hate it?

Where Am I?

Where Saint Patrick’s day is celebrated with a golf cart parade and not only is the beer dyed green but so is all the gray and white hair.

Roasted Duck, Red Cabbage, and Potato Dumplings at Paulaner Im Tal

I dined on roasted duck with dumplings and red cabbage.  The skin of the duck was perfectly crisp and the meat moist.  The sauce was a red wine reduction that was ever so sweet, a necessary balance to the salt from the fat of the duck.  The cabbage was both sweet and spicy.  Hits of fragrant cloves accentuated what is normally a very sweet side dish.  The dumplings were gelatinous tits of potato which seems to be served with every meal in Bavaria and I never quite understood the purpose.  The meal was accompanied with a bock.  I originally ordered the Hefe-Weissbier Dunkel, but was informed by the waiter it was too sweet for the dish.  Something with a crisp finish was necessary.  He was right.  As I slowly savored my meal and this first night in Munich, I thought that this very well could be the best meal I have ever eaten (the gelatinous tit of potato aside).

Fast forward two nights later to Kachelofen, a traditional Franconia* restaurant in Bamberg.  The restaurant was charming with blue and white checkered table clothes and dark wood walls.  Each table was delicately finished with a candle and yellow flower.  The place was so quaint that halfway through dinner another couple was seated at our table.  While we didn’t speak each other’s language, we exchanged smiles and Prosts.

Pork Belly and Another One of Those Damn Tits of Dumplings at Kachelofen

I feasted on roasted pork belly with sauerkraut and more of those frickin’ potato dumplings.  The meat was succulent, falling apart with touch of my fork, and the fat was perfectly crisp.  I paired the dish with an original Aecht Schlenkerla Rauchbier.  The smokiness of the beer and the savory of the pork belly was like deconstructed bacon in my mouth.  The sauerkraut was a harmonious blend of sweet and sour, with hints of the meat it was most likely roasted with and caraway.  No single flavor overpowered the other.  Between the food and the ambience, this very well could be the best meal of my life.

Kachelofen in Bamberg, Germany

On night two in Bamberg, we settled in for a late dinner at Klosterbrau, a stop on our self-guided Bamberg brewery tour.  We split plates of garlic sausage with sauerkraut and spetzel with cabbage and cheese.  The garlic of the sausage was pronounced as was the vinegar in the kraut.  While both were strong on their own, they paired well together.  The sausage was served with a creamy horseradish sauce that added welcome elements of spice and texture.  The spetzel was cooked perfect with an sharp blend of cheese and soft cabbage.  Paired with the brewery’s famous Schwarzla beer this very well could be the best meal I have ever eaten…well, at least the best meal today.

Barenwirt in Salzburg, Austria

Two days later we found ourselves at Barenwirt in Salzburg as recommended by our hotel.  I feared a tourist trap but was pleasantly surprised to the opposite.  The joint screamed traditional (read not tacky) Bavaria, and was a favorite of the locals.  The walls were stark white with coves of wooden benches and tables built into them.  Plates and utensils were stored in traditional cupboards.  And they served beer freshly brewed by the monks around the corner at Augustiner Brau.

I supped on pan fried pork medallions with a creamy pepper sauce served with sautéed vegetables and potato cakes.  This meal still lives in my memory from the ambiance to the textures and flavors of the pork – crisp crust, sweet cream, spicy peppercorns.  But that was only a lead up to the potato cakes perfectly fried in bacon fat.  The veggies were okay.  Fresh but bland.  I was just happy they weren’t more boobs of potato gelatin.  I truly think this could have been the best meal of my life (or was it the roasted pork belly in Bamberg….).

Pork Medallions at Barenwirt

The weather in Vienna was warm and sunny.  Spring was continuing to break over our two week stay.  Like the locals, we made the most of the sunshine and flocked to Vienna’s largest outdoor market, Natschmarkt.  We perused the rows of food artisans and farmers– locally raised meats, fresh produce, more varieties of kraut that I imagined existed, and even more varieties of vinegar.  We bought a few locally made cheeses and wines for our room.

After shopping we were hustled to eat at one of the many restaurants that line the market by a man who oddly reminded me of The Rock.  He promised me the best wienerschnitzel I have ever tasted.  The meat was perfectly tenderized with no chewy bites.  The breading was just right.  Not too much and not too little.  It was fried crisp without a speck of oil residue remaining.   This very well could be the best…wienerschnitzel I have ever eaten.

What was Left of my Wienerschnitzel Before I Remembered to Take a Picture

The truth is that everything we ate in Bavaria was one of the best things we have ever eaten from the grand dinners described above to the street sausages to the varieties of simple roasted foods and the various potato salads to the surprise potato and cheese sandwich we discovered at a market in Salzburg (This really was the best thing I have ever eaten, ever.).  Then there were the pretzels.  Oh the pretzels.  Remind me why we don’t eat more pretzels in the States?  Is Hot Sam still in business?  We ate them plain, covered in apple strudel, and sliced down the center and buttered.  Hot Sam, if you are out there, you must add the latter to your menu.  Brilliant!

OMG A Buttered Pretzel

And remind me why we don’t have more German restaurants in the United States?  I live in Charlotte.  We were populated by Germans.  Yet, only one German restaurant exists while there’s a Mexican or a Thai restaurant on damn near every corner.  Do we still have a stigma from World War II?  If that’s the case, then why is sushi so trendy?  I’m pretty sure Italy wasn’t on our side either.  And if a stigma does exist, why are brats acceptable at nearly every tailgate and cookout?  Why isn’t German food more readily available in the United States?  It has been a year since the trip and I long for the cuisine of Bavaria!

Fried Potato and Cheese Sandwich in Salzburg

*While Bavaria considers Franconia to be a part of their culture, Franconia doesn’t reciprocate this feeling of belonging.  For the purpose of this blog, I am tying them together.

Tyler Florence’s Ultimate

One my favorite dishes to make is Tyler Florence’s Ultimate Beef Stew. While it may take all afternoon to prepare and has an ingredients list that involves a trip to the grocery store, the reward is worth the effort.To start, the meat is tossed in flour and then browned. After it is browned on all sides, take the meat out of the Dutch oven and pour in a bottle of good red wine. A key step is to work a wooden spoon and scrape up every last bit of delicious flavor caked to the bottom of the pan. Next, the spices of thyme, garlic, orange zest, bay leaf, ground cloves, salt, and pepper are added to the wine along with a half a box of beef stock. The reserved meat is then placed back in the bath of intense aromatics to simmer for two and a half hours while I walk away to read a book or catch a football game.

When I return, the meat is beginning to fall apart with each stir. Next, the vegetables are added – potatoes, pearl onions, carrots, mushrooms, and peas – and the stew cooks for an additional thirty minutes. By now, the entire house fills with an intense aroma as all the flavors and spices come to life. But the stew is not done yet. To serve, I place a piece of toasty garlic bread in a shallow bowl, pour in a ladle of stew and top with horseradish sour cream and fresh chopped parsley. The first spoonful is a complete orchestra of flavors where each ingredient plays upon the other in a harmonious medley of divine perfection.

Rachael Ray’s 30 Minute Meals

In a pinch for time, I often turn to Rachael Ray for one of her stoups – her recipes are so hurried to meet her 30 minute deadline that they can’t even be referred to as a stew. The subtle blending of flavors in The Ultimate Stew are replaced with yet another pantry full ingredients – only these are bolder and more assertive. After 30 minutes of an intense aerobic workout you are left with a pile of dirty pans so large that you can’t remember when you had a moment to borrow that third small frying pan from your neighbor, a kitchen cleaning that will involve a ladder as somehow “stoup” ended up on the ceiling, and a dish where the bold flavors fight each other like members of an angst filled teenage punk band rather than work together like the symphony described above. Yes, it is a dish that meets a quick fix but will most likely leave you unfilled in the end (or with indigestion if you actually follow her guidance on three tablespoons of chili powder).

Paul is calling the church to be like Tyler’ Florence’s Ultimate Beef Stew in Ephesians 4:2-6 when he writes, “Be completely humble and gentle; be patient, bearing with one another in love. Make every effort to keep the unity of the Spirit through the bond of peace. There is one body and one Spirit, just as you were called to one hope when you were called; one Lord, one faith, one baptism; one God and Father of all, who is over all and through all and in all.”  While there may be many ingredients in the stew, each knows its role as the layers of flavor are added…  continue reading

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