It won’t be long now until I can eat cheese. Just that statement alone says a lot about how my Lenten exercise in sacrifice has gone – instead of thinking of the Glory of Easter, I am yearning for cheese. I think I mentioned that this is my third year giving up cheese for Lent. The previous years were wonderful spiritual experiences, even though challenging.
This year I have just been bummed out about no cheese and I have taken to behaviors like nibbling on Lays potato chips instead of cheese. I am not trying to be funny here; I am being honest. I am certainly not proud of my bad attitude, I take my faith and that which helps me grow in my faith very seriously. But my “no cheese through Lent” experience this year is not at a complete loss; maybe sometimes we need to drift from God to find out how much we really need Him. This Lent has reminded me of where my focus needs to be and isn’t that just what God asks – For us to REMEMBER. I will, always. Have a Glorious Holy Week and a Magnificent Easter!
This chutney is delicious with an Easter honey baked ham. I found it on Delish.com and they say it is great with roast pork and turkey as well!
2 limes
6 Granny Smith apples, peeled, cored, and cut into 1/2-inch chunks
2 naval oranges
1 jalapeño chile, seeded and minced
1/2 small red onion, finely chopped
1 cup(s) dark seedless raisins
3/4 cup(s) packed dark brown sugar
1/2 cup(s) cider vinegar
2 tablespoon(s) peeed, minced fresh ginger
1/2 teaspoon(s) Salt
– From limes, grate 1 teaspoon peel and squeeze 2 tablespoons juice.
– In 4-quart saucepan, heat lime peel, lime juice, and remaining ingredients to boiling over medium-high heat, stirring occasionally.
-Cook, uncovered, about 20 minutes or until thickened, stirring occasionally.
-Cover and refrigerate chutney until well-chilled, about 6 hours or up to 1 week.
By Leigh Sackett [email protected]
