THE Mountain

Just about this time every year I get the urge to travel north to the mountains. Probably because, though it is technically fall, it still feels like the 4th of July is right around the corner and while all the non-Floridian moms are baking pumpkin spice muffins, picking apples and raking leaves, we are still sporting cotton t-shirts, Bermuda shorts and white shoes. Don't get me wrong, the mild winters and beautiful summer nights in Florida are priceless but when Halloween rolls around and people are handing out water bottles and sunscreen instead of candy, something inside of you just yearns for the postcard images of mountains covered in orange, red and yellow colored trees.

So, as I'm thinking, we need to plan a trip to the mountains, I open my Bible and read in Psalm 125, "Those who trust in the Lord are like Mount Zion, which cannot be shaken but endures forever. As the mountains surround Jerusalem, so the Lord surrounds his people both now and forevermore." God could not have given me a more perfect or timely verse to read. How incredible to think those same mountains that would literally provide relief from a hot, tropical climate, would also figuratively provide relief from a life of fear and worry. To know that my God surrounds me just like the majestic and unmovable mountains that I am longing for is amazing! The clean, crisp and invigorating air of the mountains in the fall is nothing compared to the power, strength and majesty of my God who is a mighty fortress, a chain of mountains that tower over and protect me! What an awesome God!

Oooo, is that fall I smell in the air?? Nah, just the cinnamon broom I bought at Publix. But we are breaking out the caramels this weekend and making candy apples! We'll just have to eat them fast before the caramel melts off.

A hot Florida specialty is what's for dinner tonight! Wild caught shrimp with creamy risotto and roasted asparagus.

Pan Seared Shrimp
1 lb large fresh shrimp, peeled and deveined
2 tbsp olive oil
salt and pepper

Heat saute pan over high heat. Season shrimp with salt and pepper. Add oil to hot pan then immediately add shrimp. Cook on each side for about 1-2 minutes or until pink and golden brown on edge.

Creamy Risotto
4 cups chicken stock
2 tbsp butter
1 tbsp olive oil
2 shallots, chopped
1 clove garlic, minced
1 1/2 cups arborio rice
1/2 cup white wine or sherry
1/2 cup grated Parmesan cheese
salt and pepper

Heat chicken stock in a medium sauce pan and simmer. In large skillet melt butter with olive oil over medium heat. Add shallots and garlic and saute for 3 minutes. Add arborio rice and sauteed until light brown. Add wine and allow it to reduce (1 to 2 minutes). Add hot stock two ladles at a time every 3 to 5 minutes or until the liquid has absorbed before adding more. Stir the rice each time you add the stock. After 20 minutes stir in the cheese and salt and pepper to taste. Rice should be creamy and have a rice pudding like texture.

Roasted Asparagus
1 to 2 lbs of fresh asparagus
2 cloves garlic, minced
olive oil
salt and pepper
1 lemon, juiced

Preheat oven to 400 degrees. Rinse asparagus and snap off bottoms (the square end). Place the asparagus in a baking dish and drizzle with olive oil. Add minced garlic and salt and pepper and toss. Bake in oven for 10-15 minutes or until bright green and tender. Cut into thirds, toss with lemon juice and serve with risotto and shrimp.