They were making bets on whether I would wear my rain suit or not. I had had it on for the last 3 weeks in a row. It's kind of a ritual to put it on, I have to take off my shoes and work the top of the pants over my phone and my radio. When I finish it looks like something has made a home on both hips inside my pants. Of course every weekend that it rains I get 80 phone calls, so I have to dig around inside my pants to get my phone out. People point at you when you do that. The guy who made this rain suit was interested in one thing, keeping me dry. It has no holes for rain to get in, straps that go around my wrists, 2 zippers, 6 draw strings. I could be on "Deadliest Catch" and be dry as dust. It feels confining when I wear it, I can't see out as good because the hood covers the side of my face. I can't hear very well because of the same thing. I am most likely to be run over in the parking lot when I've got my rain suit on. I get lot of compliments on it, I got 4 one week, everything from "Nice suit" to "You look good in green". I never have figured out what the 2nd zipper is for, maybe to double zip against the rain getting in the front, I never use it. Even though it's made of Gore-Tex it still gets hot. So in the summer it's up in there air as to if I would rather be wet from rain or wet from being too hot. Rain wins sometimes .. I think if I had to wear it every day I would get used to it. I could figure out how to get to my phone and my wallet, figure out how to see around the hood, figure out how stay cool, find the right shoes that would fit through the pants leg, figure out how to look cool.. Just a matter of doing it every day, then I would never worry about spilling something on me or getting rained on. I could be fearless in Starbucks, go to Jerry's snow cones and let the juice run down my chest.. it would roll right off. A rainy day would be just as good as a sunny day..
God's like that: We don't really wear him every day. So when we do, it's kinda uncomfortable, feels a little confining. When we cover ourselves with God he's got one thing in mind, to make us like Christ. Sometimes that means we're uncomfortable, but it also gives us freedom. Freedom to know God's there with us to take care of us, to listen to us. A lot of things roll off when God has you covered..
I wonder if they make rain suits in red? I really look good in red..
Cooking 220 - 2 pans, 2 burners, 20 minutes:
I made Halibut this week, the Thomas Keller version (French Laundry cookbook). I had forgotten how good it was. So I thought I would give you a real easy way to cook Halibut. This comes from one of the greatest Chefs ever, Andre Soltner . Kids can help on this one. It's just folding paper... If you are by yourself, you could do this every night. Blanch veggies, Saute some mushrooms if you want, get a piece of fish, fold up paper around it, cook. 30 minutes at most. And you're eating like a chef.... yuuuuuum
Roasted Halibut with Vegetables en Papillote
TOTAL TIME: 40 MIN SERVINGS: 8
Cooking halibut and vegetables en papillote (in paper) with a little bit of sherry preserves all the flavor of the delicate fish and the crisp-tender asparagus, sugar snaps and carrots, with only a little fat.
2 medium carrots, cut into straws
3/4 pound thin asparagus, cut into 3-inch lengths
1/2 pound sugar snap peas or english peas
2 tablespoons extra-virgin olive oil, plus more for brushing
1 medium onion, thinly sliced
1/2 pound white mushrooms, sliced
Salt and freshly ground pepper
2 1/2 pounds skinless halibut fillet (about 1 1/2 inches thick), cut into 8 pieces
1/2 cup chicken stock or low-sodium broth or water
1/4 cup dry sherry or Noilly Prat, Madiera, wine... etc
HOW TO MAKE THIS RECIPE
Preheat the oven to 375°.
In a saucepan of boiling water, cook the carrots for 1 minute. Add the asparagus and sugar snaps and cook until crisp-tender, 2 minutes. Drain and spread on a plate to cool.
In a skillet, heat the 2 tablespoons of oil until shimmering. Add the onion and mushrooms, season with salt and pepper, and cook over moderately high heat, stirring until softened, 7 minutes. Transfer to the plate; let cool slightly.
Heat 2 large, sturdy baking sheets in the oven. Lay out eight 14-inch-long sheets of parchment paper and brush with olive oil. Mound some of the vegetables on half of each sheet. Set the fillets on the vegetables and season with salt and pepper. Fold each packet in half, then fold up 2 sides to seal, leaving 1 side open. In a small bowl, combine the stock and sherry; spoon 1 1/2 tablespoons into each packet. Fold up the last side, sealing tightly. It will balloon up as it cooks, it's ok.
Transfer the packets to the preheated baking sheets. Bake for 9 minutes, until the fish is cooked through.
Open the packets and transfer the fish, vegetables and broth to plates. Serve at once.
(((Or , this is way more fun, put the packets on a plate and let your guests, family, or just you cut open the top of the paper and eat straight from the packet. )))