The Philadelphia Inquirer has done a series of articles on us. The ripples keep on going out. Earlier this month I received a letter from Earth Bread + Brewery, 7136 Germantown Ave, Philadelphia, PA 19119. Here it is:
Dear Mr. Coulter,
My husband, Tom Baker and I, own a restaurant called “Earth” in Mt. Airy. We read in the Inquirer about the tireless work you have been doing – feeding the homeless. Hopefully, you and your wife are in good health and living in your home with less financial worry since the article was published.
We have enclosed a donation of $225, which we raised throughout the month of July. We feature a different cocktail each month and donate $2 from the sale of each one to a different non-profit each month.
We appreciate what you do and hope that it inspires others to do the same.
Thank you so much! May God bless you!
If any of our readers go there to eat, remember to bring a couple of canned goods or a donation that they will pass on to a local food bank.
Saturday, Anthony & I went to Teich & McColgan to pick up some rockcap ferns for around my back porch post. We still had a couple of my large, custom framed art pieces and my framed proofs in the car from the errands just prior to going there. We had gone to an art consignment shop and a coffee shop (which had just closed) looking for places to try to sell pieces of my Lily Gilding collection. We pulled into the long drive at Teich’s at 4:30 to discover that they also closed at 4. Robyn & Roland & Paul were still there cleaning up from the end of the day. I got the large “Tribal Dance” with the unique frame I had designed & stained out of the car and pointed it toward them. Immediately Roland’s eyes lit up! We drew closer. Anthony got out more prints. Roland & Robyn asked me where I was selling them. I said I was just starting. They started brainstorming and making suggestions. Then Roland asked if I could leave them there. Then they came up with the idea of having me have a show there on their last weekend of the season, which is their biggest weekend of the year. They are setting up a tent and a table for me, and sending out emails to all their customers.
This is a great place! It is one of my favorite places on earth. It is a peaceful place. When I was having my summer of migraines and strokes, sometimes I would just have someone bring me there just to walk around or sit and be at peace. The Teich’s didn’t mind. Again, when we were going through the battle with Mayor Nutter and the city, it was a good place to go to meditate and pray. It’s not just the hundreds of kinds of daylilies and hostas, etc. This garden is in the yard of a home of a peaceful and happy family.
I am so excited to have this show. It is so appropriate to have it there, since most of our daylilies came from there. One of the daylilies featured in my art was even bred there by Roland Teich.
The show will take place on August 2 and 3 from 10am to 4pm both days at 903 Upper Stump Road, Chalfont, PA 18914. Bring your checkbook or know your Paypal, since we do not have credit card processing. Framed prints and custom framed, extremely limited edition canvas prints, will be available for suggested minimum donations form $100 thru $1,000 to benefit the ongoing work of The King’s Jubilee. All works will be signed and numbered by me.
Come join us! It will be a good time. There’s even a turtle pond for the little ones to enjoy.
Last night I made vegetarian split-pea soup with avocados in it, for the fat. So when I when to Giant to see what to make for a casserole, I was thinking I should make something with meat. I found good quality, skinless, boneless, chicken breasts for $1.99/pound. I picked up two trays for a total of just under nine pounds. Then I looked around for what would go with them. I will just write the recipe. It turned out fantastic!
- ~9 pounds skinless, boneless, chicken breasts
- 8 to 10 red plums, (~ 2 pounds)
- 2-1/4 cups black rice
- 3 cups quinoa
- avocado oil
- 1 Tablespoon ground cinnamon
- ~ 6 teaspoons & 1 Tablespoon ground ginger
- medium grind black pepper
- 1/2 cup lemon juice
- 1/2 cup water
Put the quinoa, black rice, a Tablespoon of ginger and some oil in the rice cooker with a little extra water for brown rice and start. When done, dump into turkey roasting pan. Cut the plums in half and pit. Throw them in the blender with a Tablespoon of cinnamon and puree. Add it to the roasting pan. While this is going on, you can be browning batches of chicken breasts. Cut chicken breasts into bite sized pieces. In the largest skillet you own (preferably cast iron) heat up avocado oil and sprinkle a teaspoon of ginger and grate black pepper into it. Add a couple of breasts worth of meat and cook it long enough to sear it, not so long that it is toasted. Add it to the roasting pan and mix in. Keep doing this until all the meat is seasoned. Add the lemon juice and water. Cover and bake of an hour at 350º. After that hour, turn the oven down to 200 to hold until you are ready to go down to the street or your event.
Black rice has more flavanoids per ounce than blueberries and actually helps lower blood sugar. Quinoa is a super food because it is a slow carb and includes protein. Plums have important vitamins and fiber. Ginger is a powerful anti-inflammatory. I use fresh ground, Chinese Cinnamon, which helps control blood sugar. I use fresh ground, black pepper which is a natural germ fighter and anti-oxidant. These are all important considerations for people who live outdoors in the harsh urban environment.
I have seen several ministries that label themselves “a Matthew 25 ministry.” This irritates me as it demonstrates a fundamental misunderstanding of the gospel and a misreading of Matthew 25. Matthew 25 is where Jesus speaks of the final judgment where he separates the sheep from the goats. The sheep are those who have visited Him when he was sick or in prison or fed him when he was hungry or clothed him when he was naked and the goats are those who did not do these things. Everyone asks “when did we do this” or “not do this”. He responds “when you did … or did not, do it unto the least of these my brothers.” Everybody is surprised. This indicates that this is not something one can plan ahead to do.
We cannot pay for our salvation. “All of our works of righteousness are as filthy rags.” I do not serve the homeless to earn heaven. That’s preposterous, and on some level it is insulting to the people I serve. The best answer I can give any more as to why I serve is that it makes me happy. I have said for years that I do this because I am selfishly doing what makes me happy and I mean it. God created us to do good works. Ephesians 2:10. Everyone in the evangelical camp likes to quote 2:8-9, but they forget verse 10 which is the conclusion.
For by grace you have been saved through faith, and that not of yourselves; it is the gift of God, 9 not of works, lest anyone should boast. 10 For we are His workmanship, created in Christ Jesus for good works, which God prepared beforehand that we should walk in them.
So I’m just trying to walk in the good works that God prepared for me to do. It’s what I was made for. It’s the happiest place I could possibly be.
I serve them. Hopefully, I help equip others to serve. Many of them serve me in encouragement, friendship and prayer. We learn in some small way to be God’s family, perhaps.
We work. We pray. We laugh. We cry. We struggle. We hope.
In the end, perhaps we may be surprised by grace.
Thank you for your prayers and your support. God bless you.
This is a simple and delicious recipe that the people really loved. It is sweet with no added sugar. It looks elegant and smells wonderful! People keep asking me, “Where do you come up with these things!” All I can say is that I have scripts for four different psychoactive drugs, so it’s anybody’s guess. Here we go!
- 2 litres guava nectar
- 2- 2lb. packages long grain white rice
- 1 teaspoon cinnamon
- 1 teaspoon ground cloves
- 13 ripe, yellow plantains, peeled and sliced thin like a banana
In my rice cooker, one bag of rice is equal to seven measures of rice, which is the maximum. Put that in with 1 litre of guava nectar and the cinnamon & cloves, and fill up to proper level for amount of rice and cook. Then empty it into a large roaster pan and add half the sliced plantains and stir together. prepare the second bag of rice the same way. Mix the two batches of rice together thoroughly. Save out enough plantain to cover the top with one complete layer. Then cover and bake at 200º for a few hours, until you are ready to go to your event or leave for the park.
I’m going crazy in the kitchen again. I just heard the voice of one of my daughters (or was that all of them?) in my head, saying “make that still.” At any rate, we have had such large crowds lately, that I thought I should make another dish. I had quinoa, but not enough time to go to Produce Junction. Inspiration combined with great sales on the “Ethnic Foods” aisle at Giant when I went to buy the iced tea. Here is the recipe.
- 6 cups organic quinoa
- 2 litres mango nectar
- 1 quart water
- avocado oil
- ~ 1 Tablespoon fresh grated ginger root
- 2 Tablespoons vanilla extract
- 1 Tablespoon allspice
- 1 Tablespoon cinnamon
- 2 cans (40 ounce) yams in syrup
In a turkey roasting pan, over two burners, heat a generous amount of avocado oil and toast the six cups of quinoa. Be careful not to burn it. Have the Mango nectar and the water ready. Add the Mango nectar and the quart of water before the quinoa burns. Stir frequently. Bring the pot to a boil and stir frequently while it simmers for 5 or 6 minutes. This is when you add the ginger, allspice, and cinnamon. Then mix in the vanilla and cover. Turn off the heat and let sit for 15 minutes. Open the cans of yams. Using a sturdy wisk, mash the yams in the cans thoroughly, then spread them over the quinoa in the roaster pan and wisk them into the mixture. Place the roaster in the oven and bake at 200º until you are ready to leave for your event or to serve to the folks in the street.
It is tasty and sweet and nutritious, with protein and fibre and flavonoids and healthy spices.
Back in January, when we were featured in the Philadelphia Inquirer about out fundraiser to stop our foreclosure on our house, Sue and Jim Reichwein contacted me with this idea. They wanted to climb Mt. Kilimanjaro to raise funds for grocery money for The King’s Jubilee. I don’t know how all of this works, but they have a goal to get to the top of the tallest peak in Africa and down safely and at the same time raise at least $5,000 for The King’s Jubilee in store credit at a local grocery store. They left on Wednesday. On Thursday, they were in Qatar, they should be climbing now. Please pray for their safety.
Here is the email they sent out:
Jim and I want to fill you in on a challenge that we are excited to take on. In an effort to honor and commemorate my father, Charlie Graham, who passed away in October, Jim and I are climbing Mt. Kilimanjaro, the tallest peak in Africa. We leave for our trip on Wednesday and will return on June 2nd. We’ve been training for this endeavor and are excited to take on this rigorous seven-day climb with high expectations and spiritual reverence.
A more tangible way in which we would like to honor Charlie is by raising money for a gentleman that we have met named Cranford Coulter – a kind soul who lives his life in service to others. Jim and I have sat with Cranford. He is the “real deal”, living his life to serve others, even though he has so little. His actions are inspiring and what we all hope to emulate in our own personal actions every day. For the past several years, Cranford has shopped and purchased food at local supermarkets, prepared homemade meals and traveled to Center City to feed homeless folks every week. He’s been featured in several newspaper articles for his selfless acts of kindness and generosity. [His picture and urls to an article are attached below if you would like additional details.]
Unfortunately, Cranford’s health issues no longer allow him to maintain gainful employment, and, as a result, he alone cannot afford to purchase the groceries he needs to continue cooking for the homeless. It is our objective to raise money through our climb and use the proceeds to set up Cranford with an account at his local supermarket. We want to support him so that he can continue to serve those that are in need of a hot meal without the additional burden of finding funds to purchase food. Cranford reminds us of Charlie, and we want to honor Charlie through this fund-raising effort.
Our goal is to raise $5,000 in funds to purchase grocery gift cards where Cranford shops for food in his home town of Souderton. If you would like to contribute, you can visit the “Woody’s Circle of Care” website at http://www.woodyscircleofcare.org
. The website is set up to accept donations using a credit card. If you would rather send a check, please make it out to “Woody’s Circle of Care” and mail it to our home address c/o: Jim and Sue Reichwein, 6 Flint Circle, Doylestown PA 18901.
Jim and I are excited to take on this challenge to both honor the memory of my father, Charlie, and to support Cranford’s efforts to help those less fortunate than ourselves. Thank you in advance for your support and generosity in supporting our cause.
Suzi and Jimbo (and the Reichwein crew – Cal, Jake, Casey and Jada)
Of course, if you are reading this here, you may skip the middle man, and donate directly by using the friendly yellow Donate button. You may even use that to set up a monthly automatic pledge.
I didn’t post what music I was listening to as I made soup yesterday on Facebook. The kitchen was silent. There were no good choices. I was in my kitchen while Brownie was in Phila. funeralizing his wife, “Bunny”. Thanks to the kindness and generosity of a volunteer and supporter who knows how to do such things, The King’s Jubilee was able to provide flowers for the funeral. I have known Brownie for over 20 years. I met him in prison, then caught up with him on the street. He and Bunny, Marilyn Ledger, have been faithfully married for over 14 years by mutual declaration and common law. He stuck with her and cared for her through her battle with cancer. He came out to ask me for prayer for her in December. Last week, when she died, he was beside himself with grief. He had no money for flowers for his beloved and wanted to make sure their were flowers. He remembered the few times that I drove him and Bunny home on cold nights and was so grateful. Memory Eternal.
Pray for Brownie that he will find a way to move forward. Another thing, we need new dishes for him, preferably unbreakable ones. He smashed all his when he got the call from the hospital that Bunny had died in her sleep.
This dish by Miss April, took some explaining to our men and women on the street. It is not the prettiest, with the black rice. Once a few tried it and the word spread of how tasty it was, we had no problem ‘selling’ the rest. This recipe does not use soy sauce, because we do not use soy personally, because it is impossible to get non-GMO and the nutritional effects are questionable. If we would not eat it ourselves, we do not serve it to others. The people truly appreciate this. Many had never heard of black rice. Black rice has more powerful natural antioxidant per spoonful than blueberries. It is a natural anti-inflammatory and helps prevent cancer, heart attacks and Alzheimer’s disease. Sometimes what you don’t know about can help you. It pays to try new things.
- 5 cups black rice or mahogany rice, cook in 10 cups water
- 1 lb. carrots, shredded
- 1 bunch celery , sliced
- 1 large Napa cabbage, thinly sliced
- 2 large Spanish onions, finely chopped
- 1-1/2 heads garlic, minced
- 1 lb. Shitake mushrooms, stems removed, sliced thin
- 1 lb. Crimini / baby bella mushrooms, thinly sliced
- 4 Tablespoons coconut aminos (instead of soy sauce)
- 3 Tablespoons ginger fresh grated
- salt & pepper
- olive oil
Saute’ carrots & celery slightly and transfer to large turkey roasting pan. Saute’ cabbage until wilted, adding coconut aminos and ginger. Transfer to roasting pan. Saute’ onions, garlic and mushrooms, adding salt & pepper, until soft. Stir into pan with other veggies and rice. Cover and keep warm in oven at 200º until ready to leave for the city.
The Thursday before last, April made this dish for our vegetarian alternative. She wasn’t sure how it would go over, since it is a bit exotic. It is an Afro-Puerto-Rican dish. Of course, she puts her own spin on everything she does. (Where would she get that from? Ahem.) I assured her that enough people had Puerto Rican friends or relatives that they had been exposed to some of this cuisine before. It was very well received. We came home with an empty pan.
- 12 large green plantains, peeled, sliced 1/3 inch thick and lightly fried on both sides
- 2 large root pieces yucca/cassava, peeled, cut in 1″ cubes and boiled until pretty soft
- 1-1/2 heads garlic, peeled
- salt and pepper
- Using a food processor, pulse plantain, yucca, garlic, cooking water, and seasonings in batches. Texture should be like chunk mashed potatoes. Spread in the bottom of a large roasting pan.
- 8 med-lg onions, sliced
- 2 lbs carrots, sliced
- 4 bunches Swiss chard, chopped
- olive oil
- salt and pepper
- 1/4 cup turmeric
- Working in batches, sauté the onions and carrots until barely tender, adding part of the turmeric toward the end of each batch. Stir together with the chard and salt and pepper to taste and spread on top of mofongo in pan. Cover and bake @ 350º for a couple hours.