O give thanks unto the Lord; for he is good; for his mercy endureth for ever.
1 Chronicles 16:34 (KJV)
I hadn’t any idea that I’d write so much (115k words and counting). I hadn’t any sense that anybody would read my blog or care about anything I had to say (family and friends encouraged me to write and have supported me since). And when I began to receive feedback and encouragement from people I didn’t know, I began to believe. I am supposed to be here. I should be doing this right now…there are readers following this blog and only some of them are people I actually know. Above all, I have grown in my faith and in my walk, feeling secure enough to expose my frailties, my fears and my path to greater understanding. For the very personal evolution that has occurred since I published my first post 199 times before today, I give thanks unto the Lord, for He is good. It’s all I ever write about.
If I better knew the market I’d wandered into, I’d never have had the nerve to start. If I’d considered all the things I rightly should have known to position my blog, identify my niche and try to leverage for success, I wouldn’t have lasted this long. When I began to write, I simply started talking to myself, working through my stuff, trying to be honest, thoughtful, and prayerful; admitting when I got it wrong, and inviting everybody to celebrate when I finally figured things out. While I can be an intensely private person, I am comfortable peeling the curtain back here. You have always been kind. You have always encouraged me, you’ve frequently checked in. For everyone who ever read, commented, or shared anything found here, with me or anyone else, I give thanks unto the Lord for you. He is good, and not only have His mercies endured, He has allowed me to share them.
As we Christians are only forgiven, not perfect, I have tried to be long on patience, long on grace, and loving in disagreement, without ever being disagreeable. I have tried to be generous in attribution, forthcoming with things I learned elsewhere, and honest when conveying something I wish I’d thought up first but read elsewhere. If I can read and share new things, maybe someone would do the same for me, and has.
While I am hopeful that people will join me here for my first link up Soul Food feast, even if nobody came I’d be deeply grateful for the itty bitty soapbox blogging gives me. I hope I’ve cheered more than preached, and if I haven’t, I pledge here and now to do better and get it right. Thank you, and thank God, to the writers and artists who inspire me, those brave enough to bare their souls and in so doing encouraged me to dip my toe in the water. I desire to be more like you. If I can fall down and write about it, maybe the person coming behind me will only stumble, or, seeing the dip in the road, walk around it, avoiding the fall altogether.
Finally and most importantly, thank You, Lord, for the times You’ve allowed me to be an empty and transparent vessel, so people might see You here and not me. I’d only get in the way, and it’s never been about me, even if I think this is my blog. It’s always been Yours, and You’ve let me share my knowledge of You in the hope that somebody might read, be still, and know. I know, as I never have before…You are good, and Your Mercies endure forever. For that I am deeply grateful, and give You thanks.
Today’s Feast: Soul Food BBQ Tandoori Chicken
Back story-On the day this blog will be published, on the occasion of my 200th post, we will be entertaining friends. My food, like so much else in my life, is a cultural mash up, so, why shouldn’t I make a traditional Indian dish for a soul food party?
1 C non-fat greek yogurt
1 T lemon juice
2 t ground cumin
1 t ground cinnamon
2 T cayenne pepper
2 t freshly ground black pepper
2 T minced fresh ginger
Dash of ground cardamom
2 t salt
Dash of ground cardamom
2 t salt
4 lbs chicken wings, tips removed
Skewers for grilling
Mix all ingredients from the first list in a large bowl. Add the chicken and cover. Marinate in the refrigerator for at least one hour, preferably overnight. Reserve and refrigerate marinade.
Preheat grill for high indirect heat. Thread wing pieces onto two skewers for stability, and then grill until thoroughly done.
Serve, preferably with curried potato salad to lots of family and friends.