Category: work

interns!

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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.

wet magnolia

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last night there was a terrific storm at work and I waited a while before I unfurled the umbrella to take me to the car. Then, 100 feet up the road I jumped out (sans umbrella) to get this great shot of a magnolia flower. Magnolia’s are one of the things I really like about Florida. I love the two tone leaves and giant blooms.

women’s ministry

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Thursday morning I took a break from vacationing and went to speak to the women’s Bible study at church. Littleton has a vibrant passion for missions. I dually spoke about Wycliffe and Brian’s surgery. I got to have my fifteen minutes of fame speaking about the urgent need for Bible translation, inviting prayer and cell phone donation.
Did you know that there are about 200 million people without access to God’s word in their own language? I invited them (and am inviting you) to consider giving and praying about Bible translation. Really, it’s the least you can do.
Afterward, I went and had coffee with my sister. Somehow we wore the same clothes that day.
And then lunch with my friend Cody at Noodles.
Every minute time well spent.

santa fe burger

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Had a few girls over from Wycliffe last night for dinner. One is a friend who I have worked with almost a year and is leaving soon for a year abroad to serve at the London City Mission. She is a recent UCF grad and has fostered my interest in blogging, egging me on to bigger and better things. One is an intern who is leaving next week to head back to school and I can see a bit of myself in her. One is someone I just wanted to get to know better and did on the fly. From the last one I had a short lesson in photography which should help my food shots to be more interesting and besides the new friendship I am really excited about that. It was small enough to be able to talk and I could still make dinner on my own with just a tiny bit of help from Z who is recovering from surgery. I am going to invite people more often, although I find, it comes with it’s price. For now, it is as much as I can do.
We made the Sante Fe Burger, roasted poblano peppers, blue corn chip crumbles and monterey jack queso top this burger dolloped with chipotle ketchup underneath. Z felt the cheese sauce a little bland and I would agree with that. If I made it again I’d use pepper jack. We ate it with Alexia sweet potato fries on the side. They were a nice contrast to the burger and gave a pop of sweet flavor and color.