Jerusalem, her husband Nathan, and their two boys Wylie and Miles, live in rural Arkansas where they are attempting to live a slower version of modern life. Sometimes it works, sometimes it doesn’t. From farm life to being outside, to exploring the liturgical calendar, we hear how Jerusalem lives her days.
A girlfriend’s conversation about her crazy name (you won’t believe the family history on this one!), how she started into blogging, what makes for a good scrambled egg, and how to slow down and enjoy today are all covered. We hear about Jerusalem’s Advent wreath, Sabbath bags, and what makes for a good pair of scissors. Part practical, part inspirational, this conversation won’t disappoint as we live full swing in the Advent season.
As we talk through what it means to practice faith in our everyday experiences, we pray this episode is an encouragement during a busy time of year. As you do your daily tasks, know that God is present. When we slow down we are able to notice his beauty. That is our prayer for you, a bit of slowing and noticing.
You can hear our conversation here.
A few things you heard mentioned on the show:
Martha Stewart’s Entertaining
Jerusalem’s book: A Homemade Year: The Blessings of Cooking, Crafting, and Coming Together
Neighbor’s Table table tokens
Mrs. Jackson’s Hot Cocoa
Since I was a little girl, my mother has made the most wonderful hot chocolate mix, and to this day I can still lure friends over for a visit with the promise of a hot cup of Mrs. Jackson’s Cocoa. The recipe will make quite a bit of cocoa, as Mrs. Jackson loves to give jars of it away as gifts throughout the winter months. The mix will stay fresh for many months if stored in an airtight container.
In a very large bowl, mix together the following ingredients:
2 25.6-ounce boxes of nonfat dry milk
1 16-ounce jar of nondairy creamer
3 16-ounce cans of quick chocolate drink mix
2– 8-ounce cans of Hershey’s unsweetened cocoa
1 2-pound bag of confectioners’ sugar
Mix all together and store in an airtight container.
Serve, in a standard 8-ounce mug: Measure 1/3 cup of the mix into mug, fill with hot water, stirring thoroughly for a few seconds.
Top with fresh whipped cream and sprinkles.
Note: You may not find these items packaged in these exact amounts. Use a measuring cup or weight scale to get the amounts you need.
Recipe from A Homemade Year: The Blessings of Cooking, Crafting and Coming Together by Jerusalem Jackson Greer, 2013 Paraclete Press
Smitten Kitchen’s favorite chocolate chip cookie recipe
Jerusalem’s farmer’s market bread pudding
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