An Introduction

In the book “The Lion, the Witch, and the Wardrobe,” the characters in Narnia have been suffering from an endless winter with no Christmas (sound familiar?) under the wicked spell of the White Witch. But the great lion Aslan returns to the cursed world and begins to push back the reign of death and cold. In one particularly powerful scene, the White Witch comes upon a group of friends feasting in the woods, as drips of snow begin to melt from the trees. The White Witch considers this meal of celebration an act of war. And isn’t that the case? To make a meal, considering the state of the world, is to declare with the produce of the ground that death doesn’t rule. Setting a table is to advance against the enemies of despair and lethargy. So this Winter, let’s nourish one another.

In times of anxiety or stress, we often think “the last thing I need to do is make an effort to do anything.” This often means doing as little as possible to feed ourselves. Enter take-out and instant meals. And honestly, some days, that’s seriously okay. But the basic premise of that thought can be flawed. What if when we are anxious or stressed out, our bodies need nourishing food even more? What if the act of putting forth effort will change everything. Whether you are cooking for a table full of (sometimes grateful) people or cooking for yourself, making food with love is an act of rebellion against decay.

As our own Brook Talsma says, we should “embrace the process as meaningful and not a means to an end.” So chop those veggies with a grateful heart. Pay attention to how the aromatics make your fingers smell earthy. Feed your body good food to remind it that God is on the throne and He made good things. And if you have extra, take it to someone who could use a reminder that Winter isn’t forever. 

Below you will find recipes from people here at Grace Chapel. These recipes represent beautiful things like family and tradition and tables with people at them. Let this be a jumping off point for your own courageous acts of war. And if you want to have a little more fun, make these recipes with someone else that you can video call while you chop and prep.

Guatemalan Fruit Punch - Elias Bamaca

Ponche de frutas, o “caliente”

It is traditional for Christmas Eve and during the season, to have a special fruit punch to share with the family and loved ones. The traditional Christmas dinner will be different from home to home - some people will have special tamales, some others a turkey, gravy and mashed potatoes dinner, but most of them will have a nice and warm fruit punch that they can enjoy after dinner on Christmas Eve, by a fireplace, while they are reading a book, or while they are opening the presents at midnight.

Click here to view recipe.

Homemade Pizza - Jonathan Gregory

The Language of Cooking

We might say that cooking is a language with a grammar. Our verbs are the things we do, such as bake, broil, braise, brown, sauté, boil, deglaze, chop, dice, mince, measure, mix, and many others. Some verbs are of the daily, ordinary sort we use over and over. Others are a special vocabulary used more rarely. Our cooking nouns are the things we make. A few are so basic that they appear again and again as individual elements in many recipes. For example, yeast dough, batter, stock or broth, roux, and sautéed vegetables. Once we learn these nouns, we are enabled to use them in a variety of more interesting recipes such as cinnamon rolls, chocolate chip cookies, white chili, cream gravy, or broccoli beef. 

Cooking also is full of adjectives. These are flavors—such as aromatics, fats, acids, herbs, and spices—we combine to create the particular character of the dish. These choices are the difference between chili and marinara meat sauce, between pot roast and beef bourguignon, between biscuits and scones.

Cooking is a language that encourages creative use of vocabulary and grammar. The poet-cook is the genius. But even he or she respects basic chemistries of the language that cannot be altered. He will always measure the leavening; she will keep milk from scorching. In honoring these absolutes, even the novice cook’s creations are unspoiled.

The first noun we will learn—pizza—includes an introduction to several helpful parts of speech. We’ll learn kneading and baking as our verbs; yeast bread and pizza sauce as nouns; and use adjectives such as olive oil and cheese for the fats, garlic as our aromatic, and basil and oregano as our herb. And then anything else our muses suggest. 

Click here to view recipe.

Mom’s Knot Rolls - Sandy Sunderman

My mom was a wonderful baker and cook, and taught me all about cooking through 4-H. One thing she never mastered though, was bread. She stood 4’11” tall, and said she never felt like she could get above the dough to knead it!  I was determined to learn bread baking, and have been making these rolls for family dinners for about 30 years.  I love that you mix it up the night before, and then bake them fresh for special dinners!  These are, incidentally, one of Jack’s favorites.

Click here to view recipe.

Grandpa T’s Paprika Chicken - Isaac Terwilleger

My dad is a fantastic cook and taught my three brothers and I how to cook when each of us were young. His paprika chicken is one of the favorite dishes for each of us boys. It is a dish that each of my brothers and I continue to make as adults. While certainly not the healthiest thing, to make it a meal, use whatever is left in the skillet after the chicken is removed, make gravy, and put it over mashed potatoes. Now that’s good eatin’! Enjoy. 

Click here to view recipe.

Mom’s Chicken Noodle Casserole - Sandy Sunderman

I always asked my mom to make this casserole on my birthday when I was growing up. As a mom myself, this was something I made often for a family of growing boys. It’s good with a lettuce salad, or some green beans, and rolls. It’s so easy. . . and dude approved. The “Sundermen” make it for themselves now! (Except Jack, but that’s a different story for another time.)

Click here to view recipe.