I haven’t cooked in a month of Sundays. Maybe more like two months of Sundays. I’m sure there is a pithy quote out there about the cook who can’t cook, but I’m not up for a google search.

I’m trying to be still. To calm my restless heart and trust that I’m exactly where God wants me.

Have you ever been in a season of life that makes you feel like an alien in your own body?

Susie and I were chatting at my kitchen counter this week. Both of us sharing stories of life with our new normals. What’s a new normal? It’s a period of time, perhaps a season or maybe permanently, when life as you’ve known it changes directions.

Sometimes new normals are joyful — babies, wedding vows, a new career. Sometimes, you have to dig a little deeper to find the blessing in life’s new normal. For me it’s a season of stripping life down to the bare essentials to care for Sarah while she’s confined in a body cast. For Susie, it’s living with the naughty RSD that took up residence in her hand.

Here’s the truth. No matter how unfamiliar and life altering a new normal may seem, God is NOT new.

God is the same yesterday, as he is today, and will be for every tomorrow.

Last Sunday, Husband sat in his chair at the end of the kitchen table full and content. It was the first time I’ve made supper all year. Coffee rubbed steak and crispy brussels sprouts. Husband grilled the steak. I fired up the dusty gas range and sautéed those sprouts like it was worship.

“Dinner was good, honey. It felt normal.” His words, so simple and affirming, lifted the dark of winter from my weary shoulders. I looked around the table and it felt like home. For now, our new normal includes Sarah joining us at the table in a rigged wheelchair to support her awkward spica cast. However, hints of familiar shine through. Despite my best attempt to woo the Littles with bacon and maple coated Brussels Sprouts, all four of them rolled their eyes at the green vegetable on their plates.

Proof positive that the more things change, the more they stay the same.

Week 24 Menu

Coffee rubbed steak or store bought rotisserie chicken

Crispy Brussels Sprouts

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Skillet sauteed Brussels Sprouts with bacon, dried cherries & maple dressing.

Author: Kristin Schell
Cook Time: 20 mins
Total Time: 20 mins
Yield: 4-6 1x

Ingredients

Scale

2 lbs Brussels Sprouts, trimmed and halved
1 tablespoon olive oil
3–4 slices of bacon or pancetta, cut into cubes
1/4 cup dried cherries
1/8 cup pine nuts
1/4 cup Maple-Dijon dressing

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Instructions

In a large cast iron skillet, fry the bacon or pancetta until crispy. Drain on paper towel. Add the olive oil to the bacon fat and heat over medium-high heat.
Add brussels sprouts to skillet face down. Cook until they are deeply caramelized, about 8 minutes.
Stir in dried cherries, pine nuts, and crispy bacon.
Remove to a serving dish and drizzle with Maple-Dijon dressing.
Serve warm or room temperature.

Maple Dijon Dressing