In this episode, we chat with Amy Enns and Julie Bamberger about what hospitality really is and its importance in the Christian life.
“WHAT HAVE YOU BEEN LEARNING?” SEGMENT:
Sarah: Being grateful for gravity after finishing up the Canon+ conference series “Keeping Calvinism Sassy”
Magy: Looking ahead at being a good grandma, mother-in-law, and mother to adult children after listening to Come Over For Dinner with guest Kirsten Miller
Julie: All about the ins and outs of opening her lending library, Five Sparrows Living Books.
Amy: Looking ahead at learning to join granny squares for our crochet project, as well as pursuing a more focused attention on prayer.
SNACK & DRINK
Sarah made thumbprint cookies and Magy made some peach lemonade.
Thumbprint Cookie Recipe:
(Yield: 36)
INGREDIENTS:
1 jar of your favorite strawberry jam (I LOOOVE the HEB organic strawberry spread; see link below.)
2 cups softened, almost melted butter
1 cup sugar
2T molasses
1 egg yolk
157g starter (or sour cream)
570g flour
8g salt
Sugar for rolling
•Mix the first 5 ingredients till thoroughly combined.
•Add flour and salt to bowl, mix till combined.
•Portion 36 cookies with a scoop.
•Roll into balls.
•Roll in sugar.
•Flatten to 3/4” with the back of a measuring cup.
•Depress the center with your thumb or 1tsp measuring spoon to make a well for the jam.
•Freeze as-is in on a parchment.
When fully frozen, preheat your oven, place frozen cookies on parchment lines pans.
•Right before going into the oven, spoon jam into the thumbprints. Do not over fill or the jam will bubble over the cookie.
Bake at 400 for 10 min, then rotate pans & bake 8ish minutes more. Your thumbprints are finished baking when they are a deep golden brown and the jam is bubbling.
Let them set a while before moving them to a cooling rack; the jam will be like lava for quite some time.
https://www.heb.com/product-detail/8931002
Peach Lemonade Recipe: Simply mix up a regular batch of lemonade. Purée a couple of ripe peaches and add that to the lemonade and mix. Adjust the level of lemon juice and sugar after you’ve added the peach purée to your taste.