Small bites
Jan Kinzel
Provided by CN Building Adult Ministries Resource Center
Bouncing back from surprising life changes is both informative and challenging!
Throughout this last year or so of economic reality, it became clear to my husband and me that we needed to downsize – and as quickly as possible. We had always been on the way up. This new reality hit hard, bringing confusing and unwelcome feelings and pain as I began to understand the lifestyle changes that lay ahead. I believe many (especially we seniors) are going through this complex undertaking; however, there is little comfort in that because a statistic is only a statistic until it happens to you and then it becomes personal.
In this column, I wish to address one huge lifestyle change and how I plan to embrace it!
Entertaining in a much smaller venue…hmm, doesn’t seem like too big a deal, but for someone who had a big stage, moving to a place one third the size…well, it was daunting. We had dedicated our home to Christian hospitality, extending it to our family, friends and various church and civic events. Overnight guests and large get- togethers were frequent and absolute joys – wonderful times that we will always treasure.
Now to the point of this – a creative response to a new situation is what I want to share. A situation many of us will experience at this stage in our lives. Replacing the large – group – style entertaining with more intimate entertaining along with menus, recipes and tips. The lighter and more casual fare of a Sunday evening supper will let you give more attention to just a few guests and greater detailing of the food’s flavors and presentation.
MENU
Spinach Salad
Mushroom Cheese Omelet
Spinach Salad
Dressing:
½ cup balsamic vinegar
½ cup extra- virgin olive oil
1 small garlic clove, freshly grated on a fine rasp or pushed through a garlic press
1 tablespoon superfine sugar
Place ingredients in a small canning jar. Seal with lid and ring.
Shake to mix and emulsify. Set aside.
Salad
One large bag of pre-washed baby spinach leaves
Strawberries, 1 carton, hulled and sliced
Small red onion sliced into thin rings
1 cup Pecan halves, lightly toasted and slightly broken
6 oz. Feta or blue cheese
Place washed and dried spinach in a large salad bowl.
Layer with strawberries, onion rings, then the nuts.
Sprinkle crumbles of cheese on top.
Just before dinner, shake the jar and carefully pour the dressing down the inside of the bowl so that it goes to the bottom without touching the cheese. Toss at the table and serve on plates or in bowls that you have stacked at your place setting.
Mushroom Cheese Omelet
While in French Indonesia, I had occasion every morning to watch the grill chefs create omelets. They did it with such ease and such excellent results that I began doing it at home the same way. It’s a very simple technique that always turns out! I tried the omelet pans with hinges and the baking in the oven and all of the complicated methods. Cooking omelets this easier way was reinforced to me when our children moved to Kansas and we began to visit there and stay in an Embassy Suite. The cooks there are breakfast grill masters and they teach me wonderful cooking skills each time we visit. Josie, Ophelia and Ben are the best!
1 ½ quarts EggBeaters or 12 fresh large eggs
¼ cup non-fat half and half cream
1 teaspoon salt
¼ teaspoon freshly ground pepper
Scant pinch of ground nutmeg
1- 16 oz. package shredded four cheese blend – Italian or Mexican- style
½ tablespoon extra-virgin olive oil
1 shallot, medium dice
2 – 8 oz. packages sliced baby Bella mushrooms
1 very red tomato, finely diced
One bunch chives
Whisk the eggs and cream. Season with salt, pepper and nutmeg.
Whisk until frothy, incorporating lots of air to make the omelet fluffy.
Transfer mixture to a pitcher with a spout.
On a hot griddle sprayed with butter flavored cooking spray add the olive oil. Sauté the shallots and mushrooms until softened. Scrape away any excess liquid from the vegetables into the well of the griddle and move the vegetables aside to one corner of the grill keeping them handy . Lower the griddle heat to medium and re-spray with cooking spray. Pour 1/6th (about 1 cup) of the egg mixture onto the hot griddle, forming a circle. The heat will keep the form as the egg mixture hits the griddle. Keep the omelet thin as you pour it onto the hot griddle. The eggs will set in about 2 minutes. Place sautéed shallots and mushrooms onto one half of the egg circle and sprinkle with 1/6th of the cheese. The eggs will be set by now. Fold it in half, enclosing the vegetables and cheese. Depending on the size of your griddle, several omelets can be cooked at once. Hold them on a buttered platter and cover with non-stick foil. Place in a 2000 oven until ready to serve. Garnish the omelets with finely diced tomatoes and snipped chives.
Accompany the salad and omelets with fancy breadsticks and a fruity fizzy drink and offer decaffeinated coffee and a plate of chocolate truffles for dessert.
I wish for you a great journey into the world of downsizing and the ability to embrace all of the new adventures and opportunities for creative endeavors that it brings.
TIP: Once you get from ‘here’ to ‘there”, acceptance, understanding and joy set in. It’s the journey from ‘here’ to ‘there’ that creates the enormous stress and uncertainty.
Count it all joy. James 1:2


Meet Dr. Gordon MacDonald at ICL Atlanta!