SRC News, Visiting with Shontell Brewer, and Head Help

Hey folks! This is the transcript of this week’s podcast. The audio file is here and it’s found again at the bottom of this page. Of course, you can also subscribe for FREE at iTunes. I hope you enjoy!

Welcome, y’all. Shellie here, in this week’s episode I’ll be chatting with Shontell Brewer about how moms can embrace the Mission Field that is right under their roof. It’s the intriguing and inspiring subject of her new book, Missionary Mom, and I’m looking forward to our conversation. Afterwards, we’ll whip up something delicious in the All Things Southern kitchen. (Word has it that it’s my Skinny Dippin’ Baked Coconut Shrimp!) And, as is my habit, I’ll close with a few devotional thoughts of my own. Right now, let’s chat…

I’ve got a couple of straight running crazy news stories for y’all, ripped from the headlines. A woman had to be pulled off a Frontier flight in Orlando because she refused to fly without her squirrel. Yes, I said squirrel. She said it was her emotional support animal. The woman was confronted in the cabin and told she couldn’t fly with her squirrel, but she refused to exit.

So, the other 200 passengers debarked until officials were called.  After a two-hour delay the woman and her squirrel were escorted from the plane, and the flight resumed.

I’m not going to make any jokes about how nutty this story is because that’s just too easy.  Besides, I feel sorry for the woman. She was obviously just confused. I bet she thought her buddy was a “flying squirrel.”

And one more from our SRC file…a university in England has banned their students from clapping because applause apparently causes anxiety in some of their fellow students. I’ll wait while you absorb that. You good? Okay, the word is that when the students are excited, they are supposed to use their jazz hands, meaning waving their hands in the air without making any sounds.

You can’t see me, but I’m opining on this right now, with an eye roll…Mama always said my eyes were going to get stuck in the back of my head one day. I think I’m just a couple news stories away…

BUMPER

Interview with Shontell Brewer *you’ll find this on iTunes (you can subscribe for free!) or you can listen through the audio link at the bottom of this post. Just look for the audio bar and hit the play button!

BUMPER

Hey folks! Welcome back to the All Things Southern kitchen. I came home from a weekend speaking and ministering on the road last weekend to find my man in the kitchen prepping about 20 pounds of fresh Gulf shrimp for the freezer. Several points here. One, you don’t get to choose when to get fresh shrimp. You just get it when the gettings good. Two, he gets best husband award for trying to get the heads removed and the shrimp bagged and in the freezer before I came home. And three, he didn’t make it but there was no way I was going to let him finish without me, so we teamed up and got the job done. Oh—and four, sorry, there’s a four but this is the best part! Now there’s fresh shrimp on hand for a multitude of dishes and it’s all good eating. Tonight I’ll be serving my Skinny Dippin’ Baked Coconut Shrimp. It’s not quite the same as traditional fried coconut shrimp but it’s really close, it’s better for you, and it’s nowhere near the mess. I’ll show you! Let’s do it.

Skinny Dippin’ Baked Coconut Shrimp

1 pound large shrimp, peeled and deveined
1/2 cup cornstarch
1 teaspoon salt
1 teaspoon cayenne pepper
1 teaspoon Tony Chachere’s Cajun seasoning
3-4 egg whites, well beaten
2 cups flaked sweetened coconut

We’ll go ahead set our oven to preheat at 400 degrees. We’ll be starting with a pound of shrimp that we’ve peeled and deveined.

We’re going to rinse our shrimp and lay them out on paper towels to let ‘em air dry! They’ll coat better and bake to a crunchier finish! Meanwhile, we’ll prepare three small mixing bowls.

In the first one, we’ll combine a 1/2 cup of cornstarch with a teaspoon each of salt, cayenne pepper and a good Cajun seasoning like Tony Chacheres. We’ll beat 3-4 eggs whites in a second bowl and put our coconut flakes in the third one.

It’s time for our shrimp to go skinny dipping! We’ll dredge them in the seasoned cornstarch, dip ‘em in egg white, and then we’ll press them into the coconut, coating it as well as we can. When they’re all coated, we’ll place them on a baking sheet that we’ve prepared with cooking spray and bake them until they bright pink!

Now, tonight, I’m serving these with a big green salad and a loaf of French bread but they’re also good as an appetizer or—try ‘em on po boys. Yes’m! That’s my Skinny Dippin’ Baked Coconut Shrimp and it’s mighty good eating from the All Things Southern kitchen to yours!

 

BUMPER

Southern Comfort

Let’s open the Word together:

Psalm 62.8 reads, “Trust in Him at all times, you people, pour out your heart before Him: God is a refuge for us!”

That’s Beaux and Hank joining me a couple days ago for what I’m calling the holy wait.

Friends, every day brings opportunity to take our wounds and worries to our head or bring them to our God.
In our head we’ll find many reasons to hold on to the pain, defend our positions, and question the promises.

Before our God we’ll find Truth that supersedes and soothes.

Choose well.

That’s it for this week, folks. Until next time, may the Good Lord bless you and keep you, make His face to shine upon you, and give you peace. This is Shellie with hugs for all~

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