On this day, many people are reflecting on where they were and what they were doing 11 years ago when the planes hit the World Trade Centers. I remember that day clearly. However, this post isn't about my reflection on that tragic day, it is about how the Lord had brought Super Man and I through some tests and trials since the day I miscarried our baby.
Our Baby "Jacob" was due on September 11, 2011. I thought the coincidence of the date was very strange, but then again, it was just an estimate so I didn't give it much thought. Then I miscarried him in late January. How do we know it was a "he"? Well, I believe the Lord speaks to all of us even when we don't have to time to slow down and listen, but that day I listened. I was crying and hurting so I asked Him what He named our baby. Immediately I heard a gentle response "Jacob". I even thought to me myself, "Jacob? A name that had never crossed my mind before." I told Super Man and we prayed together and thanked the Lord for his short time with us. And life went on and quickly I found myself expecting again to our now son Isaac - "The Boy Wonder" who was born December 22, 2011.
September 11, 2011 my Super Man began an intensive training in the California deserts for almost 10 weeks. It was a birth of a new season in our lives involving Crisis Response International. Though we never had the opportunity to celebrate the birth of "Jacob" the Lord birthed through us a new calling and we haven't stopped seeking and walking in it. It was the beginning of how we chose the name "A Shade on the Grid". We are learning about living prepared for time of crisis so that we can be witnesses and a solution in the midst of despair and disaster. We've committed ourselves into doing whatever it takes to be used by the Lord. Though it's a long and painful process, we continue to fix our eyes on Him and allow Him to shape and mold us into working and living vessels.
Tuesday, September 11, 2012
Sunday, September 9, 2012
:: Trang's Chicken Soup
Okay, Ladies. Here's my best description of the recipe for you since we never had a recipe for it before...
Medium size chicken or Cornish hen
2 Cups of Rice
Cilantro
Green Onion
Red Onion
Bean Sprout
1 Lime
2 Cubes of Knorr Chicken Flavor Bouillon (optional)
Salt
Pepper
In a large pot, fill it with water till the chicken is completely submerged. Cook the chicken on medium high and you may need to take the stuff that floats to the top out to give you clear broth. When the meat is cooked and cleave the meat off the chicken leaving the bones behind, add 1 or 2 cups of water and continue to cook for another 15-20 minutes to make sure you get all the nutrient all of it.
In the mean time, stir your rice continuously in a separate pan on medium high to make sure the grains don’t get burned. At first the rice will look clear and when all grains turn white then pour into the chicken broth that is boiling. You may choose to skip stirring the rice over the heat before adding to the broth and just add rice in. I like doing this step because it makes the grain opens wide and according to my own opinion, more appealing.
Add the Chicken Flavor cubes if you would like the extra flavor and season to taste. Cook rice for another 15 minutes or until all the grains opened wide. Stir rice occasional to make sure it doesn’t stick to the bottom and burn. Reduce heat once you think it’s ready!!
Wash cilantro, green onion and bean sprouts and let drain all water. Mince cilantro and green onion together. Cut the white chicken meat that you set aside earlier in bite size. Cut red onion in thin strips. Cut lime into wedges. Now you’re ready to prep your bowls of deliciously healthy chicken rice soup!
In bowl, place bean sprout on the bottom, ladle in your chicken rice soup, add chicken slices and garnish with minced cilantro, green and red onion. Sprinkle in some black pepper, squeeze some lime to enhance the flavor and enjoy!!
At our house, we top our soup with fried dehydrated shallots that you can purchase in a jar at the Asian markets. But you don’t have to do that if you don’t want to. For seasoning, I don’t always use Knorr Chicken Flavor Bouillon because I use fish sauce which is also available at any Asian markets. And we love adding in some chilly pepper sauce to kick our taste buds. If your soup is thicken, just add a little water and make it soupy as desired.
Medium size chicken or Cornish hen
2 Cups of Rice
Cilantro
Green Onion
Red Onion
Bean Sprout
1 Lime
2 Cubes of Knorr Chicken Flavor Bouillon (optional)
Salt
Pepper
In a large pot, fill it with water till the chicken is completely submerged. Cook the chicken on medium high and you may need to take the stuff that floats to the top out to give you clear broth. When the meat is cooked and cleave the meat off the chicken leaving the bones behind, add 1 or 2 cups of water and continue to cook for another 15-20 minutes to make sure you get all the nutrient all of it.
In the mean time, stir your rice continuously in a separate pan on medium high to make sure the grains don’t get burned. At first the rice will look clear and when all grains turn white then pour into the chicken broth that is boiling. You may choose to skip stirring the rice over the heat before adding to the broth and just add rice in. I like doing this step because it makes the grain opens wide and according to my own opinion, more appealing.
Add the Chicken Flavor cubes if you would like the extra flavor and season to taste. Cook rice for another 15 minutes or until all the grains opened wide. Stir rice occasional to make sure it doesn’t stick to the bottom and burn. Reduce heat once you think it’s ready!!
Wash cilantro, green onion and bean sprouts and let drain all water. Mince cilantro and green onion together. Cut the white chicken meat that you set aside earlier in bite size. Cut red onion in thin strips. Cut lime into wedges. Now you’re ready to prep your bowls of deliciously healthy chicken rice soup!
In bowl, place bean sprout on the bottom, ladle in your chicken rice soup, add chicken slices and garnish with minced cilantro, green and red onion. Sprinkle in some black pepper, squeeze some lime to enhance the flavor and enjoy!!
At our house, we top our soup with fried dehydrated shallots that you can purchase in a jar at the Asian markets. But you don’t have to do that if you don’t want to. For seasoning, I don’t always use Knorr Chicken Flavor Bouillon because I use fish sauce which is also available at any Asian markets. And we love adding in some chilly pepper sauce to kick our taste buds. If your soup is thicken, just add a little water and make it soupy as desired.
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| Chicken soup with shell noodles. So hearthy and simple. (Sorry, I can't seem to find my Chicken Rice Soup picture). |
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