Today's guest, Valerie Austin, tells the story of her time at L'Abri Fellowship in Switzerland. Inspired by the Schaeffers, she studied and worked at L'Abri, learning firsthand the transformative power of Edith Schaeffer's emphasis on hospitality. From serving meals to 40-50 students and families on a shoestring budget to now showing hospitality as a pastor's wife in West Chicago, this episode discusses the impact hospitality has on the people in a community. Valerie encourages us to never make assumptions about our guests sharing a hilarious story that will emphasize her point. Think through flowers, music, and clear invitations and expectations, and you'll be well-prepared to welcome guests into your home! We're so glad you're here!
Easy Mulligatawny
Serve with:
Rice
Homemade bread or rolls with salted butter
Leafy green salad
Dessert - No Bake Cookies or Wacky Cake (A Google search pulls up numerous recipes.) or gluten-free options:
Original recipe: Easy Mulligatawny (thepioneerwoman.com)
Changes to recipe -
Boil your own chicken (instructions below), and use the meat and broth from this process for this meal and more.
Make the mulligatawny gluten-free by using gluten-free flour for your roux; swap the half & half in the recipe for lite or full-fat coconut milk (I think this is essential for making this soup
much more flavorful and interesting).
Boiled chicken instructions: Take an entire “roaster” chicken ($6-7 each) out of the
package (Make sure the giblets aren’t in a bag or something in the cavity.). Stick it in a
pot and cover with water (ideally about an inch over the top of the chicken, but it’s okay
if the chicken sticks out a little bit). Place over high heat and bring to a boil; reduce to a
simmer for 1.5-2.5 hours (depending on the size of your chicken).
When you return to the pot the chicken should be falling apart just a little bit when you try to lift it out of the pot. Shred the chicken (I discard skin and bones; other people might continue to develop their stock.) and place in a container. Save all the stock you can in your biggest plastic storage containers; you can freeze or use later. This produces buckets of
chicken broth including “schmaltz” (chicken fat) that can bulk up the flavor of your meals
quite a bit.
Bonus recipe if you have leftover chicken!
You can swap the dill for a packet or so of Ranch seasoning (maybe not a whole packet).
Serve with:
Leafy green salad or green beans
Fruit salad
Dessert - strawberry rhubarb or cherry pie
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