“When Women Say Yes to God” and A Recipe

“When Women Say Yes to God” and A Recipe

For those who read last Wednesday’s post, you may recall me talking about leading a Bible study at my home this fall. It’s my very first time leading a study, so my enthusiasm certainly outstrips my experience. We’ll be reading Lysa TerKeurst’s What Happens When Women Say Yes to God: Experiencing Life in Extraordinary Ways.

Tonight, we’ll have a nice little cozy group at my place. I’ve assured all concerned parties {“concerned” as in worried} that I’m not going Martha Stewart {ahem, not that I’ve ever done that before and then had most people not show up}.

Ok, well, I may make these…

bible study food

But only because I already have the dough in my fridge. And, because they would taste pretty awesome with some decaf.

We’ll sit in the pretty room {my living room} where there are less toys. Well, right now, there aren’t  … yet. 

bible study mess

If any of y’all who aren’t within driving distance want to jump in and follow along with us virtually, we’ll be starting the reading next week. {This is our get-to-know-you, chatty-chatty week.} The concept is simple. We read one chapter on our own a week and then meet Wednesday to talk about it. While each chapter has a whole list of questions at the end, I’m going to ask our group to be prepared with the answers to only two questions each week:

What challenged you the most about this week’s chapter, and what’s something you can apply in your life?

While I’d like to share a blog post each Wednesday about the week’s reading, I want to be attentive to my IRL guests and my duties as our group’s leader, so I may end up posting more about the study on the blog’s Facebook page on Wednesdays. {We’ll just have to see how it goes.} Let me know if you’re reading along, and, if so, please jump into the conversation on Facebook, starting next Wednesday.

And, last but not least, I’ve a few folks wanting the recipe from Monday’s post for the Tomato Basil Tart, so here it is.

tart recipe

Tomato and Basil Tart

from The Ultimate Italian Cookbook: Over 200 Authentic Recipes from All over Italy, Illustrated Step-By-Step by Carla Capalbo

1. Make the pastry. Mix 1 1/2 cups white flour and 1/2 tsp. salt. Using a food processor or pastry blender, cut 1/2 cup chilled butter {cut into small chunks} into dry ingredients until the mixture resembles coarse meal. Add 3 tbsp. water and process until the dough holds together. Add in more water if needed. Gather into a ball and press into a disc; wrap in waxed paper and refrigerate for at least 40 minutes.

2. Roll out the pastry and put into an ungreased tart or pie pan. Prick bottom with fork and refrigerate for 20 minutes. Preheat oven to 375 degrees while waiting.

3. Line pastry with parchment paper filled with dried beans {or pie weights, if you have them} and cook for 15 minutes. Remove from oven and remove paper and weights.

4. Line crust with 1 cup thinly sliced fresh mozzarella and sprinkle with 1 to 2 tbsp. roughly chopped basil leaves. Arrange slices from 4-5 medium tomatoes over the cheese and dot with another 1  to 2 tbsp. basil. Sprinkle with salt and pepper to taste, drizzle with olive oil, and top with 4 tbsp. freshly grated Parmesan.

5. Bake for 35 minutes, checking during baking and spooning off excess liquid from the cheese, if needed. Serve hot or at room temperature. Be prepared to have zero leftovers!

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Comments

  1. Oh, yum! I make a tomato pie that’s similar, but instead I layer sauteed onions, tomatoes, basil, sometimes oregano, and top with a mixture of Greek yogurt and grated cheese. Then bake. Yum! (I wonder if I have any more tomatoes outside in the garden. . . . That might be good for supper tonight!)
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