January 15, 2015 by Cissy Fridfinnsson

The Joy of Hospitality

Are you finding 2015 is flying by already? We had such a good time hosting lots of dinner parties at our new house during the Holidays. Nothing like having a party to get you up and going and taking care of things around the house right?

Here is a list of 5 things that this season of entertaining taught me.

#5. If you forget to plug-in the lights on your Christmas Village – probably no one but you noticed. I was so sad when I realized I had not plugged in the lights so that the ice skater on the frozen pond could go round and round in her figure eight path and that the lights on the trees, that flashed double time and could hipe you up, were not flashing. I learned it is more important to greet our guest with a warm welcome, let my light shine.

#4. You can fold your napkins without ironing them. Time was running late so I took a chance and folded the napkins without ironing and you know what they looked fine and no one noticed or at least no one said a thing. I learned to allow a little time to rest before our guest arrive so I am not so exhausted; better I am refreshed than the napkins are all starched and ironed.

#3. It is alright to mix up your table decorations – use what you have. I had a Christmas center piece and the plates were floral because we needed the sizes that came with that set of dishes. It was truly a confusing tablescape. I just told everyone it was a winter center piece with spring longings all round it. We all agreed we are already tired of winter even though it had just started. I learned to use what I have and don’t stress over not matching – who knows you may inspire someone at the party to do the same. Give them confidence to host a party without spending money on tablescapes.

#2. Your best thought out plans may be changed. We were hosting a dinner party on a Sunday night but when one of our dear friend’s mother passed away and the funeral was on Sunday, we changed our plans. Most of the guest wanted to attend the funeral. The only other time the group could meet was the Friday before. And of course I had to work that day and no way could I cook for the party. Everyone else was busy as well, so one couple picked up take out, I set the table on Thursday night and the party happened. It ended up being a great evening. But more importantly our friend was touched and blessed that we made the 10 hour round trip to be with her and her family. I learned to look for the unexpected when your plans don’t work out like you thought they would. The 10 hour car trip gave me lots of time to spend with a special girlfriend. We talked and talked and my husband had a relaxing time in the back seat reading and sleeping.

#1 Hospitality is a gift of love. If you have the gift of hospitality use it to bless others without expecting an invite in return. It robs you of the joy of hosting when you expect something in return. I learned I must always check my motive for entertaining.

Don’t be robbed of the Joy of Hospitality. Give the Gift out of Love for Others.

2014 taught me to lighten up, go with the flow and just do the best I can. The real lesson is that God is in control, not me, and if I walk the path He has for me there is Joy in all things.

Happy 2015– I hope you have many opportunities to bless others by Giving the Gift of Hospitality

Here’s praying all God’s Blessing for a Year of Good Health, Peace, Mercy and Joy!!!

Romans 12:12-13 NLT version

Rejoice in our confident hope. Be patient in trouble, and keep on praying. When God’s people are in need, be ready to help them. Always be eager to practice hospitality.

Joy Always, Cissy

October 30, 2014 by Cissy Fridfinnsson

Thursday Tidbit – Honey Lemon/Lime Vinaigrette

Honey Lemon/Lime Vinaigrette

Refreshing light, sweet and tart salad dressing

Print Recipe

Servings: 3 cups

Course: Salad

Ingredients Method Notes

Ingredients

1 1/2 cups Extra virgin olive oil
1 cup rice vinegar
2 lemons, juiced
2 limes, juiced
3/4 cup honey ( more if you like it sweeter)
2 tablespoons sugar or Splenda
1 teaspoon salt
1 tablespoon Dijon mustard
parsley flakes

Method

Wisk all ingredients together. Refrigerate

Notes

Remember change anything you like but keep the oil to vinegar ratio.

You could use 3/4 cup olive oil and 3/4 cup canola oil.

You could add minced garlic, some herbs for an herbal dressing with less sweetener.

Go for it and let me know your favorite combination.

I do appreciate you, my readers, and love hearing from you. Thanks for following Tidbits of Joy. Blesssings.

thursday

Thursday Tidbit: You don’t have to follow a recipe exactly. You can even change the ingredients.

I know because this past week my best friend, Marcy Howard, and I hosted a Breast Cancer Survivor’s Luncheon. We served Yellow Squash Bisque, it will be on the blog soon, Chicken Salad, croissant rolls and an amazing dessert that we purchased. We served the chicken salad on a bed of mixed greens surrounded by grape tomatoes, sliced hearts of palms, sliced cucumbers and freshly shaved Parmesan cheese. When I thought about the salad dressing I wanted something a little sweet but also with a citrus flavor. I remembered a Lemon Vinaigrette recipe that we use for Apples of Gold so I started with that. I added and changed several ingredients but left the oil to vinegar ratio the same. Changing the ratio could cause your dressing to be too oily or too tart. I just kept adding ingredients till I got the flavor I liked. Now my taste is probably different from yours you might like it sweeter or maybe not. Starting with a basic recipe and changing it to your taste makes cooking personal and fun.

The luncheon was such an uplifting time. Marcy had set her table with a beautiful fall theme. I love fall colors don’t you? The women at the luncheon were so inspiring with their testimonies and the stories of their journey with breast cancer. We all know someone who has battled this devastating disease. Yet at the same time there are so many survivors helping the next one to make it through. They extend hope and peace to each other. I have not had breast cancer but I was with Marcy every step of the way through her treatment so I am a co-survivor. I know there are many of you who are doing the same. Each woman there said they had to depend on God for their strength and that they felt His presence in every decision and treatment they went through. They were so thankful for the support of their families, friends and fellow Christian brothers and sisters. Now they are giving back by mentoring other women just starting the journey, they are going back to radiation centers and talking and praying with patients, one young woman is starting a blog to encourage young women to be aware that breast cancer is not just for women over 50. She was 31 when diagnosed and feels her age group needs a voice and she is seeking God’s direction on how she can be that voice. I could go on and on how they are using such a hard thing in their life to be such a source of joy now as they help others who are put in their path. I pray that God through man will provide the cure.

Happy Thursday –– Try the Honey Lemon/Lime Vinaigrette on your next salad and feel free to change it up. It will be “The Best You Ever Made”

PS: I am so glad to be back blogging. This year I changed jobs after 27 years at one Dental Office to help a young dentist start a new practice and that has been a big project but I love a project. Bill and I built a new home and moved the middle of September another great big project so Tidbits of Joy got put on the back burner. I can’t wait to share pictures of our new kitchen and blog some yummy fall recipes.

June 5, 2014 by Cissy Fridfinnsson

Thursday Tidbits – Knives

I did a lot of cooking over the weekend taking food to friends who moved into their new house, caring casseroles in action. I loved using my new knives. Some very special ladies gave them to me and they are so fun with their bold colors and so sharp. So, I started thinking about knives, how to care for them, what the different kinds are and how each knife is made for a specific task. The starting place for any joyful and functioning kitchen is a set of good sharp knives. It makes your prep work so much easier and faster. So if you don’t have good knives start by buying one at a time till you have a set. You will be glad you did. But don’t get discouraged with so many kinds, shapes and sizes. Reminds me of my golf game. I have all these clubs in my golf bag and I usually end up using 3 or 4 clubs the whole 18 holes. Knives are like that. You will find you have a few favorites that you use for everything. Make sure those few favorite ones are of good quality and the right size for you. Below are my favorite ones. Let me know your favorites and why. We can learn from each other.

Tidbit: Always hand wash your knives drying them thoroughly. This will help keep them sharp. Store them in a knife block or in sleeves. Putting them in a drawer with other utensils will dull the blades.

Tidbit Tip: Never use the sharp side of your knife to scrape food off of your chopping block; turn it over and use the dull side.

Chef’s knife: The blade is broad and averages about 8 inches long and is used for chopping, slicing, dicing, julienning, or mincing. The broad side can be used to crush garlic. There are smaller, less broad chef’s knives available.

8-inch Miyabi chef's knife with black handle on wooden cutting board — An 8-inch chef’s knife

Santoku Knife: Compared to a chef’s knife, the Santoku is usually shorter and has a thinner blade. Oval indentations on the blade’s sides reduce friction to produce clean, uniform cuts minimizing sticking. This is my favorite knife.

Bread Knife: The blade is straight, serrated and at least 8 inches long. It is used to cut through soft or crusty breads, cakes, and baked goods. I also like using it for tomatoes.

Paring and Utility Knives: Paring knives look like small chef’s knives with a tapered blade usually 3 to 4 inches. They are used for peeling and slicing fruits and vegetables. Utility knives are larger paring knives with a slightly curved blade. They are used for carving small cuts of meat.

So, like golf clubs, knives do have specific tasks they are made for but you can play 18 holes with only a few clubs and you can chop, dice, mince and crave with a few knives.

Playing Golf with my husband Bill, who is a great golfer, in N. Myrtle Beach, SC

Tidbits of Joy

Sharing the Joy of Faith, Hospitality and Food one dinner party, one family meal, one recipe at a time!

Thursday Tidbits