By: Susan Browning
It’s so easy to get stuck in our ordinary, wouldn’t you agree? If anything motherhood has opened my eyes to the ways I used to be creative when uninhibited by obligation, or creative deadlines. Or well, life. Creativity accesses the child within us all, and when modelled it can pass onto Kingdom expression to the next generation – which is why I think creating for joy ourselves is such an important aspect of our lives.
By: Sheridan Voysey
According to the experts, writing in a journal can help you reduce stress, increase creativity, solve problems, and manage conflict.
“Life often looks different than we hoped or expected. Some events may simply catch us off guard, but others shatter us completely. We feel disappointed and disillusioned, and we quietly start to wonder about the reality of God’s goodness. ” – It’s Not Supposed To Be This Way
If that sounds familiar this book is for you. I got to catch up with the author of “It’ Not Supposed To Be This Way”, Lysa Terkeurst to unpack a little about what this book is all about. We explore disappointment, why understanding it and dealing with it is key, her journey of moving forwards after disappointment and so much more!
So I’ve mentioned looking at ways to introduce a little spice to my daughter’s diet (and my wife’s tbh :P). Why? Well when you like spicy foods there’s a whole world opened up, and it can really lift some healthy dishes when you add a bit of heat.
We’ve explored successful and some not so successful ones where she’s throwing it straight onto the floor. But finally I found a couple that she seems to love. This one is a new fave, it’s pulled pork tacos! Also before you are amazed at my 16 month old’s ability to eat whole tacos, she doesn’t eat them as you or I would, the word deconstructed comes to mind.
But I think that’s even more impressive because it means she was eating the spicy part on it’s own, without the aid of sour cream. That’s enough chit chat, here’s your shopping list and the how to…
Ingredients:
Meat:
1.5kg Pork Loin chopped in large chunks about 8cm
Sauce:
1 1/2 Cups BBQ Sauce
2 Tomatoes Quarted
1 Large Brown Onion Diced
1/2 Red Capsicum
1 Cup Stock (Chicken or Veg)
4 Cloves Crushed Garlic
2 Tbsp Olive Oil
2 Tsp Ground Coriander Seeds
2 Tsp Ground Cumin
2 Tsp Smoky Paprika
1 Tsp Cayenne
Salt and Pepper to taste
Toppings:
15-20 Tortillas
1 Small Pineapple Diced
2 Cups Diced Cucumber
Shredded Lettuce or Cabbage
Fresh Coriander
Sour Cream
Lime Juice
How to?:
In a medium frying pan at a med-high heat brown your onion and garlic in some olive oil. Throw in the capsicum, cook for 2 minutes. Add all the spices and stir through for a minute or so. Add your stock and bbq sauce and mix until well combined. Take off heat.
Get your slow cooker set to high, place the pork and tomatoes in, pour the sauce over, lid on and forget about it for 4 hrs.
Remove pork pieces to a dish where you can pull it apart. Pour sauce into a blender or food processor. Blend until smooth.
Pour about half the sauce into the pan on high heat to reduce to a slightly thicker stickier consistency. In a 20 cm pan this took me 15 min, but it’s dependent on surface area of your pan, larger ones will allow for more evaporation and faster reduction of the sauce.
Shred the meat and add to reduced sauce.
Cook your tortillas, you can microwave, but why not cook it in a pan or over the flame of your gas stove and get some light char on it, it’s better. Serve topped with pineapple, cucumber, lettuce, coriander, sour cream and squeeze of lime juice.
Enjoy!
So great to catch up with good friend Mr Ian McIntosh this morning!
So interesting to hear all about what happens in your child’s brain when you read to them. 🙂
Have a listen to our chat below and you can find the blog post from Ian’s Facebook page here!