interns!

a rather new Wycliffe tradition of an Orlando Summer Internship (OSI) for students considering missions and the work of Bible translation as a future option.  The students (11 this year) spend their summer living and working in Orlando.  They get some real behind the scenes work and service at Wycliffe and the program is highly anticipated and much loved for the youth, hope and vitality that it has.  One of the things that the interns do is to ‘eat at a member’s’ (or non-member, as it were) home.  This gives them a chance to have time to talk, learn more about more people doing the work and a meal.  We had four interns (and a co-worker) over for supper last night.  It was a good opportunity to 1. add an appetizer to dinner and 2. to back off from work duties to sit and talk in a non-work setting.  It was interesting to watch the students interact with us and each other, to see their passion and definitely their youth as well.  It’s not like I am all that old but there is a difference in those 15 or so years.   Future leaders and innovators and co-workers?  You never know.
We had to pull out a stop or two and made a super fun appetizer of chilled raspberry soup that was served in frozen shot glasses.  This was impressive and fun.  Cool and smooth on a 100 degree day.
For supper we had braised steak and gruyere sandwiches with roasted red peppers and onions out of Tom Colicchio’s book ‘wichcraft (an ongoing theme lately!)  We almost all professed love or hate for peppers initially but they were pretty great with sweetness that was unexpected.
It was fun to sit and talk and only the cat and an allergy got us up from the table.  I am looking forward to seeing what the interns will learn and bring as they travel this road.

Chilled Raspberry Soup (Ice Shot Glasses Optional)
(adapted from Betty Crocker)

4 cups raspberries
1/2 sugar
1/4 cup cranberry juice cocktail
1 cup plain greek yogurt

place raspberries, sugar and juice in a blender.  Cover and blend on high speed until smooth.
pour raspberry mixture into a bowl and fold in yogurt.  Cover and refrigerate until cold.  Serve topped with additional yogurt or berries if desired.

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