The Nectar of Heaven

Most of what we know of heaven ultimately gives way to pure mystery. In my humanity, I ponder what it will be like. I wonder what that first glimpse will reveal. I crave the reassurance of the familiar, believing I will readily recognize the ones I have loved. And eternity seems so, well, LONG, and I am infinitely curious to know exactly how we will while away the hours. The Bible says we will be praising God and worshiping perfectly, but do you know what that means? It sounds like a beautiful culmination of our relationship with our Creator and I am honing those worship skills every chance I get, but will that take up all our time? Will we have jobs or assignments there? "Toil" is supposedly part of our earthly existence, so the idea of work as we know it seems highly unlikely. And even pondering the concept of time in heaven shows how earthbound I am. One of the things that will make heaven heaven is that there will be no more watches or time clocks or waiting in line or making appointments. (Freed from the bonds of procrastination? No more being five minutes late? Yahoo!!) I am convinced there will be singing in heaven since that is intricately woven into the fabric of worship, so I have beseeched God to give me a beautiful resurrection voice. Those who sit near me in church will find that most gratifying if we are seated close together in the heavenly choir! Singing with gusto has never been an issue for me--just singing on key!

And what of food? That is something we really all want to know, isn't it? Will we eat in heaven? The pious might say we will want for nothing in heaven and will no longer be slaves to our mortal bodies, so why would we need food? But, truly, to the person who loves to eat, the desire for food has so little to do with what we need and everything to do with what our taste buds desire. Some of my friends (who are women) allow that they cannot imagine an afterlife without chocolate. But given a choice between a morsel of silky, sumptuous dark chocolate and a bite of a perfectly ripe summer peach, I'd choose the peach any day. And just one bite would never do.

Peach season is fully upon us here in coastal Alabama and is a reminder of God's immense love for me in the here and now. The Creator who would allow me this brief interlude of true gastronomic joy must surely care about what makes me happy. When at its best, a single bite of peach yields itself to a subtle symbiosis of sweet and tart, and the careful observer might just detect a little trail of peach juice making its way toward my chin. Ah, the beauty of the summer peach. I somehow feel it an act of reverence this time of year when I give careful consideration to the peach and all the accompanying culinary opportunities such consideration affords.

Our travel schedule during the month of June kept me away from both kitchen and farmers' market. Although I wouldn't have traded a moment of time spent with family, my tiny Fairhope kitchen beckoned jealously upon my return, asking me to focus my attention entirely on what we can accomplish together with the summer's bounty now entirely at our disposal. Trips to Windmill Market here in Fairhope and Allegri Farm Market in Daphne have been "fruitful" to say the least. (Please pardon the very bad--yes groan aloud--pun.) The trick is to buy a basket or so of peaches at varying degrees of ripeness so as to maximize their availability over the ensuing days. And then when your best efforts fail and they all seem to be ripe and ready and begging to be used at once, time to make cobbler!

I was raised on the classic style of peach cobbler where the peaches are sliced, mixed with sugar and dumped raw into a prepared batter awaiting them in a buttered baking dish. I wondered if there was a better way. After some studious searching, I found a style of cobbler that called for the peaches to be cooked stove-top ahead of time in a little water and sugar. This preparation allowed the flavors to meld a little more fully. Another thing I found quite by accident is that multiple sifting of the flour makes the texture of the batter a bit more complex. I stumbled upon this when I decided to forego buying self-rising flour and instead add my own leavening to the all-purpose flour already in my pantry. Also, I was not seeking to feed the masses peach cobbler. Most of the recipes I found were big enough to take to the church pot-luck when all I wanted was to feed two to four people for one meal. Let's face it, cobbler needs to be eaten warm, right out of the oven. Day old and microwaved is NOT cobbler at its best. So here is a recipe for four that takes very little time and turns a weeknight dinner into a celebration of summer at its best. Add a bit of almond flavored whipped cream for something really special.

Peach Cobbler

2 1/2 cups peeled, sliced peaches

1 cup sugar, divided

1/4 cup water

1/2 stick butter (4 tablespoons)

3/4 cup flour

1-1/4 teaspoons baking powder

1/4 teaspoon salt

dash of cinnamon and sugar for dusting

1. Preheat oven to 350 degrees.

2. Combine the peaches with 1/2 cup sugar and the water. Bring to a boil in a saucepan and reduce to a simmer for about 8-10 minutes.

3. Sift together flour, salt and baking powder. Then sift 2-3 times more for good measure.

4. Combine flour mixture with 1/2 cup sugar and 3/4 cup milk and whisk together until somewhat bubbly.

5. Put butter in an 8X8 baking dish and allow to melt in the heating oven. Watch carefully so the butter doesn't scorch.

6. Pour batter into the melted butter.

7. Use a slotted spoon to distribute the peaches evenly across the batter, and then pour the syrup carefully on top of the peaches. Sprinkle a bit of cinnamon over the peaches.

8. Allow to bake for about 20 minutes until batter has begun to cover the peaches. It will look slightly foamy as it bakes. At this point, sprinkle about a tablespoon of sugar across the top of the batter.

9. Allow to bake for another 15- 20 minutes (cobbler requires a total baking time of 35-45 minutes) until slightly browned. Bubbly peaches will peak through the batter in some places when done.

10. Allow to cool some before eating, but try to time this so you can enjoy it warm. Top with a bit of freshly whipped heavy cream with a bit of sugar added along with a drop or two of almond flavoring. Take this cobbler to yet another level with a sprinkle of toasted sliced almonds.

And, if the masses are truly begging for peach cobbler, double this recipe in a 9 x 13 pan and the masses will not complain!

The Rites of Summer

Summer is definitely here! A number of clues have led me to this conclusion. One, the mosquitos seek to devour me whenever I walk out into the back yard, even if just long enough to feed our sweet old dog, Bear. Two, it is so hot the air conditioner in our little rented house never takes a break and my mascara starts to run when I go out to the street to fetch the mail. Three, the kids on my street have that relaxed look that means no homework! And the clue that clinches it all is that our church is having Vacation Bible School. Oh, I love VBS! I can't remember ever being TOO young for VBS, and I'm pretty sure I participated as a youth all the way through high school.

I have many memories associated with this annual church ritual. I remember gathering on the church steps every morning to process in for our opening chapel time. In the little country church where I grew up, the processional was one of my favorite parts. We would all gather on the front steps with our individual classes and teacher. Some lucky kids would be chosen to lead the processional, one carrying the American flag, one carrying the Christian flag, and at the very front of everything would be the person who would carry the large Bible that usually resided on the pulpit. A processional hymn had been chosen with a catchy cadence, something like "Onward Christian Soldiers." At the appointed time, we would all sing together and march into the sanctuary, standing proudly and importantly together as we pledged allegiance to the Bible and the two flags.

Of course there were Bible stories to be learned, verses to be memorized, crafts to be made and songs to be learned. There were snacks, too, every day! Snack time didn't get too crazy, but butter cookies and Koolaid made regular appearances, with celebratory hot dogs served on our final day. All these memories are comforting and warm and if I think about them for very long, I feel as if I'm right back there in the midst of it all. But probably the most important thing that ever happened at Vacation Bible School occurred the summer of 1970 between fourth and fifth grades. It was then that I committed my life to Jesus Christ.

I had already been experiencing an emotional tug in worship services that I couldn't explain. At the end of the service when our pastor would emphasize the importance of making a personal commitment to Christ, my heart would start thumping wildly. I knew he was talking to me! But it was so scary to think about acknowledging that prompting publicly in the worship service. I didn't know what to do, so I just waited. And then one morning during Bible school, our pastor came into our class to talk to us. He explained in very simple terms the meaning of grace. I remember he had one young man come up to the front and offered him a dollar bill. The pastor emphasized how the young man had to make a choice to TAKE what was being offered to him. And what a pity it would be if the dollar bill was just refused! My heart started that crazy, thumping thing again, and I knew, AGAIN, that someone was talking to me. But it seemed distinctly to me that it was not just the pastor's words making my heart beat so wildly, but someone outside, other, higher, greater. So when the pastor prayed and asked us to acknowledge whether or not Christ was speaking to us, my hand shot up of its own volition. That moment was important! I mark that day as the beginning of ME taking responsibility for MY choices concerning faith. Of course, as I grew older and went through teenage angst and young adult confusion, I made MANY poor choices along the way that didn't give credence to my desire to be a Christian, but I have come back to that foundational decision time and time again as I have grown and matured. Personal faith is process-oriented, and I suppose it only comes to its full fruition at death. I'm not sure we can always label the very beginning of the journey either, but that day in VBS provides a pivotal marker for me along the path.

So, it is VBS time again. Children will be drawn to church who may never be there on any other occasion. They will hear strange and new stories about people long ago who made amazing discoveries about God and Jesus, ordinary people who lived extraordinary lives as they made the leap of faith to follow God's leading and Christ's example. Some may experience a strange fluttering in their hearts that can't be explained in human terms. God will be moving! I pray for the teachers who give their time, for the church leaders who orchestrate all the pieces into a cohesive whole, and for the little ears and open hearts waiting to hear and receive. May seeds be planted this week that will provide a rudder of faith for young boys and girls as they walk the pathway toward adulthood.

My own humble offering for VBS this week was to make pimento cheese sandwiches for the last day's luncheon. I guess hot dogs aren't so much the thing any more. Nothing is easier to make or better to eat than homemade pimento cheese. Here is a recipe you might use. Please feel free to improvise as your own personal taste guides you.

Perfect Pimento Cheese

8 oz. sharp cheddar cheese

8 oz. monterey jack cheese

3/4 cup mayonnaise

1/4 cup chopped pimento, drained

salt and pepper to taste

For this recipe, avoid the pre-shredded cheese. Buy the block and grate your own. The bagged grated cheese has fillers to keep it from sticking together. We want this cheese to be creamy, and it won't get there in the same way unless you grate your own. That said, grate the cheese by hand or in a food processor. If you use a hand-held grater, rejoice at the firm biceps you are building as you create this not-so-healthy cheese spread! When done, put the cheeses in a large bowl, add the mayonnaise (good quality, Duke's or Hellmann's, don't scrimp here--pimento cheese is not supposed to be a health food) and pimento, salt and pepper. Mix until the mayonnaise is well incorporated and the mixture is somewhat creamy. There are a few things you can add at the same time you add the pimento if you so desire. A dash of worcestershire will make it a little smoky. Some people like a dash of garlic powder, but be careful as a little goes a long way, and what tastes like a little when you initially add it grows into something much more menacing after refrigerating for a day. If you like a little heat, toss in a dash of cayenne pepper or a little hot sauce (i.e. Tabasco, Louisiana, Crystal, Texas Pete.) I am a pimento cheese purist, myself and eschew these other additives. Obviously, this requires refrigeration, but you want it to be softened a little if you are going to make sandwiches so it doesn't tear the bread. We were encouraged to make sandwiches and cut them into quarters so little hands could grasp the crust edge and get just the good stuff inside.