So tonight was my last shift at Pine Summit. I couldn't have had a better experience ending my time here. We menued out Pork Tenderloin, Italian Chicken, Mashed Potatoes, Gravy, Normandy Style Vegtables and Wheat Rolls. I took charge of the proteins and made special marinades for both meats. I slow roasted the pork for 5 hours at 275 and grilled the chicken on a flat top grill. Both turned out great, so much so that the group gave us a standing ovation!

Now I share this not primarily to toot my own horn, but to say that, despite what the higher ups might think, I feel like every meal that I have served has been a great experience for the guests I've served. And tonights meal has vindicated any doubts I've had about my performance.

But more importantly than my performance, the main lesson I've taken from my experiences here is that a good meal can enable people to get more out of their Retreat experience and grow closer to God. And at the end of the day, that's what it's all about. In a service environment, by definition, it isn't about you, it's about who your serving. In a christian camp environment, your serving not just the guest at the camp, but also Christ himself. It's very humbling thing to think about.

Well, that's my rant for today. In other news Elyse is flying in tomorrow and I can't wait! One week of hanging out and then Im off to TN for a couple of weeks!

Layers
J



Ps I figured out how to blog post from my itouch...this changes everything.

Posting test from iPod touch

Posting test from iPod touch

So 8 weeks after arriving here in sunny California, the Wilson Clan has decided to move to Tennessee. There are many reasons why we've made this decision, some of which I can't get into on here, but its suffice to say that our philosophy of ministry doesn't line up with that of the leadership of the camp. It really is a shame, especially since there is so much potential here, but we definitely have peace about our decision. God brought us out here for a reason and we realized that it has nothing to do with our jobs at the camp. We've learned a lot of lessons and can leave knowing that we've made a positive impact on the people that matter.

Its a really exciting time for us, especially for my parents. The opportunity to move back to TN seems like a no brainer to us. Its also a good opportunity for us to be salt and light in a secular environment, as opposed to living in a Pharisacal bubble and wasting our time and talents.

I also just want to say thanks to all the people in Cali who have made us feel welcome and loved, (you know who you are, and both of you will be missed!)

To everyone who've followed our journey thus far please, please, please, continue to keep us in your prayers as we live to glorify God in everything we do.




P.s In a previous post I mentioned how I'd like to read through the entire book of Leviticus before I left BB, and much to my amazement I did so! (Refer to post "Smoke Fills the Air")

So as often as I can I like to find inspiration from other chefs who actually know what they're doing. Thanks to google reader, i discovered this chef outta San Fran who started a blog about his experiences as a line cook, curiously enough called...line cook. So I was reading his more recent post about his kitchen brigade. For all you peeps who aren't familiar with the lingo the KB is basically your kitchen crew who are responsible for putting out whatever food you eat at the restaurant (or in my case conference center.) Anyways he shares some interesting thoughts about putting the guest's experience/needs above his own crew, and this idea is always my reason for doing what I do here at my job.

Bottom Line: the brigade DOES NOT exist if there aren't any guests.


http://linecook415.blogspot.com/2009/05/brigade.html

Smoke fills the air.

Bleeting is heard in the background. I lay my hand on the head the young bull. I take my knife to the animals neck and slit its throat. I place a bowl at the open wound and collect the animal's blood. Before me is an altar.I take the blood and sprinkle it against altar.

Its a gruesome sight, but it is required. Therefore I must do it.


I take the animal and hang it by its hooves in the air. I take my knife and run it from the carcass's tail to the base of its skull, removing its skin. I then begin removing pieces of the carcass, its legs, tail, torso, and skull. Standing before the altar, I arrange the animal in the way in which Elhoim requires. The organs and fat are cleaned and also placed before the LORD. The fatty aroma feels the air around me.

This is what I must do, this is what the Lord requires...


So I'm sitting here reading Leviticus chapter one and smelling of charcoal from grilling dinner tonight. It such an interesting experience to read about animal sacrifices when you smell charcoal in the air. Its like your senses are transported to that time.

I feel like I gotta read through the entire book before I leave Big Bear.

So I was off today and decided to try a fish and chips recipe I've been working on. Heres the recipe:

Fish And Chips

## 1 Cup Rice flour
1 Cup AP Flour
# 1 tablespoon baking powder
# 3 teaspoons salt, plus more for seasoning
# 1/2 teaspoon freshly ground black pepper, plus more for seasoning
# 1 (12-ounce) can Mountain Dew
# 1 large egg, lightly beaten
# 2 (8-ounce) Mahi Mahi fillets cut into strips
# 1/2 cup rice flour, for dredging
# Malt vinegar, for serving

Directions-

Crank the oil temperature up to 375 degrees F. In a large mixing bowl, combine the flour, baking powder, salt and pepper. Combine Mountain Dew and egg
and pour into the flour mixture. Whisk to a smooth batter. Spread the rice flour on a plate. Dredge the fish pieces in the rice flour and then dip them into the batter, letting the excess drip off. Fry for 4-5 minutes or until golden brown.


Chips:

Potatoes
Canola Oil
seasoning (to taste)

Wash and cut potatoes into halves and then cut into 3rds yielding 6 wedges per potato. Cover in oil and season. Cook in a for 20 minutes at 450. turn over and cook on the otherside for another 20 minutes.

You guys really should try this sometime! The mountain dew really gives the fish a nice citrus flavor and makes the batter light and fluffy.

I also tried to make some scotch eggs which were good but not my favorite...


Check out the facebook album for some pics and a couple of vids!