Friday, November 14, 2008

dinner for just two. . . or three

So, I'm still trying to figure out how to cook dinner for two rather than ten- I know, I know. . . the transition shouldn't be so dramatic-afterall, the children have left home one by one;
however, Mercy went away to college last fall and there we were, John and me, sitting cozy at the end of our 8 foot table. . .

We look forward to Monday nights when our friend Randy joins us for dinner; then I set three brown, oval placements on the dinning room table and anticipate cooking for two men-they rave about almost anything I prepare for them. So, with the autumn cool- down, I've been making soup-so far this fall we've enjoyed:
tomato basil, chicken tomatillo, beef and barley, navy bean; this week I'm planning caldo.

Now then, when dinner is soup and bread--there's alway room for pie, don't you agree? Here's the recipe for our favorite Strawberry Rhubarb pie that I made last week-tart, juicy, served with plenty of sweetened whipped cream:

Strawberry Rhubarb Pie
Pastry for a two crust 9" pie
5 cups chopped rhubarb, fresh or frozen
2 (heaping) cups sliced strawberries
1 1/4 cups white sugar
1/4 cup cornstarch
1 T lemon juice, 1/4 tsp cinnamon (or more)

So, here we go: Preheat oven to 425 degrees; roll out half the pastry and line a 9" pie plate.
Combine all the pie ingredients in a bowl (if using frozen fruit, be sure it's completely thawed.)
Place the fruit in the pie shell; roll out second pastry and cut into lattice strips for pie top.
Brush top of lattice with beaten egg. Bake pie at 425 for 15 minutes and then reduce oven to 375 degrees; continue baking for 50 or 60 minutes until crust is golden.
*baking tip: be sure the fruit juices bubble up in the pie before completing baking time.


So, getting back to cooking for just two. . . .really, it's not so sad or lonely-it's simply change, part of this divesting process. I serve a good Master who provides abundant opportunity for me to be fruitful for His kingdom, and when I look at the empty table. . . well, I'm thankful for John and for this reminder, . . . Set your mind on the things above, not on the things that are on earth. For you have died and your life is hidden with Christ in God. (Col 3:1-3)

5 comments:

Abigail said...

Lovely! I am going to try it out as today I saw that I can still get fresh rhubarb in the store.
Nathaniel gives his hearty approval about how there is always room for pie after soup and bread (and usually after any other kind of meal)

Michigan Kate said...

I've been thinking lately I need to plan for and make more deserts after dinner. This is something that David would love for me to make.

Rachel said...

yay -- a pie recipe! and with rhubarb, which this summer I discovered i love (so I'm just going to assume you posted this one especially for me). one leetle-bitty problem though: no rhubarb in Spain, frozen or otherwise. Why did you have to go and tease me this way???! So, I guess you posted it for Abi and not for me....

Kelly said...

"Just two..." -- seriously Darcie, who are you trying to kid! :) I hate to say this to you, friend, but I don't think you will EVER truly learn to cook for "just two." I just don't see that ever happening in your world because your heartbeat is always one of having a life and home that is continually open for ministry! :) Your "just two" will find a way, I'm sure, to be multiplied time and time again.....:)!

brenda said...

Hi Darcie, I was just following up on Rachels hospital visit (She is a friend and beloved missionary from our church in Valencia) and hop...hop...I ended up at your blog. Its heart warming to hear a mothers heart whereever in the mothering process she is. (mine are 7, 5, 10months) And...I just made my first rubarb pie, missing my grandma and playing enie-minie-minee-moe to choose one liek hers on recipes.com. It was good but I look forward to trying yours. (If I can find rubarb again-two weeks at our grocery store, thats the avaliablity! So Rachel, I sympathize.) Thanks for your encouragement! In His care, brenda