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rubber shoes

The statistics are telling.  Nearly a third of Nicaraguan adults are illiterate. Forty-five percent are living on less than $1 a day.  Only 29% of children finish primary school. Most have to drop out of school to look for work to help feed their families.  More than 1 million children under the age of 5 die each year from diarrhea and other diseases they contract from drinking unclean water.

And while these statistics do a great job painting the kinds of issues people there face, until you’ve seen it with your own eyes, it’s easy to forget.  And even then, months after a visit there, it’s still gets easier to push it out of your memory — at least temporarily.

But one story still sticks out to me, one that is engrained in my brain forever and — though it doesn’t detail the mass poverty or the problems with the education system there — it sums the battles people face to feed and clothe their families, and it highlights the contrasting differences between Nicaragua and the states.  This is a story that humbles me and one with which I still feel sharp pangs of guilt, even though I did nothing wrong.

We first visited Nicaragua in October 2009.  We went with another lady from our church — Miss Jackie — to tour the area, visit local communities and see how feasible it would be to take a team from our church to spend a week or so there.  Our friends, Stephanie and Joel (and now their newest little one, Nico) live in Los Cedros, right outside the ministry with which they work called Globe International, Nicaragua.  On the second-to-last day we were there, we stopped at small roadside convenience store.  Actually, convenience store isn’t really the term — it was more like a roadside stand, big enough for the store owner behind the counter and a small room he keeps his stored goods. It sold various candies, rotten fruit (complete with maggots and fruit flies — the smell still nauseates me), a few batteries and other random items.  But most importantly, at least for our agenda, it sold rubber shoes.  We noticed almost all the children we met all wore the same type of shoe and as tourists, we wanted to purchase a few pairs.

I’m not entirely sure what other people pay for these shoes, but we paid $3 a pair. Steph explained that they were very popular in Nicaragua because they were cheap and relatively durable.  Parents were able to buy them and then pass them along from kid to kid as hand-me-downs and they’d stay together for years.

Nica shoes

This kid is wearing a pair

and so is he. the best part about the shoes is that when they get muddy, they're pretty easy to clean.

 

So, we asked for a few pairs.  Jackie paid for hers while I was trying to find a pair that would fit my small feet.  I tried pair after pair, but they were all too big.  Smiling, I told Steph that it was okay — I didn’t have to have any.  And as she translated, a panicked look came across the shop owner’s face.  “no, wait,” Steph translated. “I have more in the back.”

He spent the next few minutes in his back room while we chatted outside.  I think I apologized to our group for the hold up.  I wasn’t sure what was taking so long.

Finally, the shop owner came out with a size 6 — the size I needed — in a clear, wrapped bag. I gave him my $3 and we went about our business.  Later that evening when we arrived back at the ministry, I took a closer look at the shoes I had bought.  They had mud marks on them and indentations where someone else’s toes had been.  If this had happened at home, I would have been pretty upset. I did, after all, pay full price for what I thought was brand new shoes.  But instead, I felt this overwhelming sense of guilt. I just bought shoes off of someone else’s feet.  Someone was shoeless because of me, because the shop owner didn’t want to lose my $3.  I imagine him frantically in that back room, ordering his son or daughter or even wife to take off their shoes because some gringa wanted them.  And for me, I felt the unfairness of it all.  Why are so many Nicaraguans suffering and struggling to pay for the basic needs of survival when most of us have it so easy? To most people in the US, losing a $3 sale is nothing.  We wouldn’t even think twice of it.  Three dollars doesn’t even buy a gallon of gas. But this shop owner was so desperate to sell me a pair of shoes that he took the pair right off what I imagine to be his own family’s feet.  I know not everything in our country is peaches and cream — we have our issues, too, including poverty in our own county.  But it’s somehow different, somehow enormously different there.

I can only bring myself to wear those rubber shoes when I’m in Nicaragua.  I brought them with me when we took our first church group in 2010 and I’ll take them with me when we return in six weeks.  But I can’t bring myself to wear them here.  Something about wearing them in a place where $3 isn’t even considered “money” so much as “chump change” just doesn’t quite feel right to me.  I still struggle with global inequality, why I was born here and not there, why — even here — I was born into a privileged family who has encouraged me to become whoever or whatever I want, and why that isn’t an option for the majority of the world. But then I remind myself that isn’t about the haves and the have-nots, even though it’s extremely easy to see it that way. I”m not going to Nicaragua to play Santa Claus; I’m going to serve, to share the hope I have inside me, the same source of hope everyone can have.  I’m going to share God’s love for them through laughter during our clowning program, through the lunches we’ll prepare for them, through the Bible studies we’ll host, through the encouragement we’ll give and the encouragement we’ll receive, through our smiles and our hugs and our jokes and games, through prayers and worship songs, through sharing our culture and learning about theirs.  And through it all, I’ll re-learn what I’ve learned and observed before — that grace is enough, that at our deepest core, humanity is beautiful, that we are called to serve a higher power, and that sometimes it’s important to feel guilty over a $3 pair of rubber shoes.

 

Salmon salad sandwiches

(NOTE: This recipe will cause you to lick your fingers.  Twice.  And probably your plate.  And maybe the bowl from which you made the salad.  I’m not responsible for any dinner etiquette rules that may or may not fly out the window)

We found this recipe a while ago during our “oh man, we really need to lose weight, let’s lose weight right now” phase. It comes and goes. But one thing we love about this recipe is that it’s all flavor and few calories.  We didn’t even notice that it didn’t have cheese, or mayonnaise, or very little olive oil.  In fact, the first night we tried this recipe, we ate the whole bowlful.  It makes six sandwiches — and there’s only two of us, which totally negates our weight-loss agenda, but I digress.

Feast your eyes on this plate of loveliness!

salmon salad sandwich

Here’s how to make it:

  • 1 lb salmon fillet, cooked, either poached, grilled, or gently fried, and cooled to at least room temperature
  • 2 celery stalks – finely chopped
  • 1/2 red onion – peeled, finely sliced
  • 1 Tbsp of capers (strain out the pickling juice)  <—- we used chopped kosher dill pickles instead
  • The juice of 1 lemon (we cheated and used artificial lemon juice)
  • 1 Tbsp extra-virgin olive oil
  • 2 Tbsp fresh dill – chopped  <— we omitted this part,since we had the dill pickles.  win-win!
  • Salt and freshly ground pepper

Break cooked salmon into chunk sized pieces and add to bowl. Combine celery, red onion, capers (or chopped pickles), lemon juice, olive oil, fresh dill in a separate dish. Gently add the dressing mixture into the bowl of salmon, mixing just enough so all pieces are coated. Add a sprinkling of salt and ground pepper to taste. Refrigerate for at least 30 minutes to cool and to allow the flavors to blend.  (yeah…. we don’t usually for this part, either)

bon appetite!

 

 

Adam Grey

A big, huge howdy hey to my newest nephew, Adam Grey Moorefield, who made his way into this crazy world today at 12:09 p.m., weighing in at 9 pounds, 3 ounces.  I”m not entirely sure you knew what you were doing when you chose a family like ours, but I sure am glad you’re here:)   (Frank thinks he looks like his other grandfather, whom we affectionately call “Big Wayne.”  I think he looks a little like Churchill   haha:)

And now I can finally show the photos I love at Ginny’s maternity shoot (I couldn’t before, but it’d give away the gender, and they didn’t want us sharing that before he was born)

 

best homemade chocolate ice cream (without having an ice cream maker)

You’ll either thank me or hate me for putting up this post, depending on your relationship with chocolate.  and heavy whipping cream.  and saliva-inducing, waist expanding recipes.

Behold: the best homemade chocolate ice cream you will ever have in your entire life.

Photo courtesy of www.joannagoddard.blogspot.com

Come on, admit it.  You’re drooling.  It’s okay.  It happens to the best of us.

I saw this recipe on Joanna’s daily blog post and literally said “oh, em, gee.”  Not kidding.  My face was practically plastered to my computer screen.  And this weekend we (finally!) decided to try our hand at making it.  It’s pretty simple to make, but I’ll forewarn you:  It takes like two days to complete.  This isn’t a recipe you just whip up on a whim.  It takes planning. And a lot of patience, which if you know me are two things I constantly struggle with.  I’m a “I-want-results-and-I-want-’em-now” kind of girl.  It’s why I was no good at interior design.  But that’s another story.  So, essentially, Frank made this recipe, and I forgot about it, until the other night when a light bulb reminded me of the great idea we had about making the chocolate ice cream.

So anyway, here’s the recipe (taken straight from www.joannagoddard.blogspot.com.  If you don’t follow her, you should.  She’s pretty cool)

Makes almost a quart

You’ll need:
1 can (14-ounce/400 grams) sweetened condensed milk
3/4 cup (180 grams) whole milk
3/4 cup (175 grams) heavy cream
6 ounces (170 grams) bittersweet chocolate, chopped finely
1/4 cup (25 grams) cocoa powder
1/2 teaspoon instant espresso powder (or two tablespoons freshly-brewed espresso)
1 teaspoon vanilla extract
A pinch of fine sea salt
5 teaspoons (12 grams) cornstarch
2 tablespoons cold water

In a heavy-bottomed large pan, whisk sweetened condensed milk, whole milk and heavy cream until combined. Set the pan over medium-high heat and bring to a boil.

Take off heat and add the finely-chopped chocolate, cocoa powder, instant espresso powder, vanilla extract and salt. Whisk until the chocolate melts and the cocoa powder is completely dissolved.

Mix cornstarch and cold water in a bowl with a fork until completely dissolved, and add to the ice cream base. Whisk until combined.

Place the pan over medium-high heat and cook, whisking constantly, scraping the sides and the bottom of the pan to prevent burning, until thickened, for 8-10 minutes.

Transfer to a heatproof bowl and set aside, uncovered, to cool for half an hour. Don’t worry if a skin forms on top. When the bowl is cool enough to handle, cover with plastic wrap and chill thoroughly–preferably overnight–in the refrigerator.

Before transferring the chilled ice cream to the freezer, stir or whisk to dissolve the skin on top and scrape into a container. Cover with plastic, this time pressing the wrap against the ice cream to create an airtight seal; put the lid on (or cover with an additional layer of plastic wrap) and freeze until firm enough to scoop.

photo courtesy of www.joannagoddard.blogspot.com

Join me in blaming Joanna for ruining my diet and exercise plan this week.   Oh! I also forgot to mention… this doesn’t look like it makes much. In fact, I was a bit disappointed at the seemingly small portions it made, but this stuff is rich. I scooped about four tablespoons of it in one of our little bowls we put spices in when we’re cooking and I couldn’t finish it.  I think I savored about two tablespoons before putting the rest back in the freezer.  So, you can’t really eat it like regular ice cream. Or, I suppose you could but be prepared for one MAJOR sugar crash.  But this stuff is perfect for when you get those cravings for chocolate.  You know what I”m talking about — the cravings that you could theoretically kill to get your hands on a piece of chocolate.  I mean, you know, if you were the unstable sort.  Frank knows what I”m talking about. :)  bon appetit!

 

Waterrock Knob, NC: Angela and Paul engaged!

Frank and I have been pretty lucky to be able to work with some amazing couples and listen to their sweet stories, but there are some couples that we just “click” with.  Angela and Paul are so much fun and we’re thrilled to showcase some of their engagement photos today!

After having to reschedule their photo shoot a few times because it was just too cold to stand on top of a mountain (anyone else think our weather pattern has been weird lately?), we were finally able to shoot this past Monday.  We thought the dark clouds would just bring us rain, but thankfully it held off and I think added a bit of mood for them.  By the way, if you haven’t been up to Waterrock Knob — you should go.  Like, now.  It’s gorgeous!   And then we topped off the evening with some s’mores!  How fun!

We’re so excited about your wedding in June!  We hope you enjoy your sneak peeks!