This is from my friends at First Plymouth Church in Lincoln Nebraska. The hymn tune is Truro, which was the tune we used for “O Life That Maketh All Things New” at First Unitarian Church of Oklahoma City back in the early 1980s. It brings back good memories. Lyrics are below.
1. O Life that makest all things new,
The blooming earth, the thoughts of men,
Our pilgrim feet, wet with Thy dew,
In gladness hither turn again.
2. From hand to hand the greeting flows,
From eye to eye the signals run,
From heart to heart the bright hope glows,
The seekers of the Light are one.
3. One in the freedom of the truth,
One in the joys of paths untrod,
One in the soul’s perennial youth,
One in the larger thought of God.
4. The freer step, the fuller breath,
The wide horizon’s grander view,
The sense of life that knows no death,
The Life that maketh all things new!
— Samuel Longfellow
Terry and I, you may know, listen to jazz in the evening six nights a week. We listen to the internet stream from KCSM in San Mateo, a station we have enjoyed for many years. For quite some time Saturday evenings were hosted by Michael Burman, a man with a pleasant British accent.
Then early this year he disappeared. First it was someone “filling in for Michael Burman,” but later the shift was officially handed over to someone else. I was disappointed, but got used to it. A few weeks back, however, I was pleased and surprised to hear his voice again. In checking the program grid I was happy to see that the shift is once again his. The station is even doing promos for him during the week.
That makes Saturday evenings just a little more pleasant.
Terry and I have been getting a lot of use out of our grill this summer as hot as it has been. And, as you are likely aware, we like our food spicy. So these two dishes were naturals for our dinner table.
On a recent weeknight I made Grilled Chipotle Chicken. I omitted the okra and tomatoes. Terry and I both hate okra, and Terry doesn’t eat fresh tomato. But I did use the spices as specified. Except that I don’t pay much attention to the measurements, so I overdid it on the chipotle. Still it was a very tasty seasoning, and I would do it again. This would be good on fish as well.
The following Saturday I made Spice-rubbed Grilled Flank Steak. This was a really nice mixture of garlic powder, cumin, paprika, red pepper, and other spices. We used rib eye, I left the grilling to Terry, and it came out great. Another one we’d definitely do again.
A while back I wrote about how I was able to get more service for less money in our cable, telephone, and internet package. I recently had a similar experience with our cell phone service.
Terry and I had been sharing 2 gigabytes of data on our iPhones for a while. But with Terry’s job, she does a lot of sitting and waiting in government offices, not all of which have WiFi. We were coming up against our 2 GB limit and I asked Terry to limit her non-WiFi surfing.
I had thought about looking at different plans for a while, but never took action. I had a couple of calls from Verizon about changing my data plan, but they appeared to be offshore calls, and I wasn’t comfortable talking to the representative. I did get a call from someone who sounded like she was stateside, but she wasn’t really helpful. She asked me if I wanted this much data for this much money, but didn’t seem to be able to tell me how that would affect my total bill.
Finally, I logged into my Verizon account and did some checking. I found that I could get 8 GB of data a month for $10 less than we were paying. And the data rolls over, rather than being use it or lose it as on our previous plan. I signed up.
I told Terry that she no longer needs to restrict her non-WiFi surfing. She’s happy.
Terry and I decided that we wanted shrimp for a recent Saturday dinner, so I went through my recipe database and found one for mango shrimp kebabs.
Not surprisingly, I did not stick close to the recipe. Terry can’t eat onions, so no onions on the skewers. The bell peppers were green, because that is what we had in our container garden. And as for the shrimp, you know I would never accept such minimal seasoning. I had about a third of a can of chipotle pepper in adobo sauce which I put into the chopper attachment of my Cuisinart immersion blender. I added olive oil and water. The shrimp were defrosting in a bowl so I added the mixture and tossed the shrimp.
It turned out very well. The heat from the shrimp was balanced by the cool of the mango. No lime juice necessary. It made for a very tasty Saturday dinner.
First Plymouth Church, Lincoln Nebraska
It had been a long time since Terry and I had baked potato. We both had a hankering for this dish, but on that particular Saturday it was ridiculously hot. However, we were planning to cook on the grill anyway, so I thought, “Why not cook the potatoes out there as well?” I turned on three burners and preheated the grill for fifteen minutes. I wrapped the potatoes in foil and punctured them with a fork. I put them on the grill and closed the lid. They got around 45 minutes at about 475° before Terry opened the lid for her tri-tip and my halibut.
The potatoes turned out great. We will do that again.