A Special Episode with Rachel Jankovic, Part 2
In this episode, host Bess Hawthorne sits down with Rachel Jankovic to talk about her new book, No Time to Be Dumb, and her latest project, Fresh Tank: Weekly Encouragement for Women. They discuss how our emotions can bring glory to God, learning and growing from mistakes, and the importance of the work we do at home.
In Episode 2, it’s all about the Grace Agenda Block Party! Bess and Rachel take you behind the scenes of planning a large-scale event and feeding a crowd. From organizing and food to volunteers and logistics, they share what goes into making it happen, with plenty of stories and laughs along the way. If you’ve ever wondered what it takes to pull off an event like this, this episode is for you! We're so glad you're here!
Recipes:
Sunday Morning Bagels
By Rachel Jankovic
These wonderful bagels take hardly any time to put together Saturday night and only a few minutes in the morning. These are fantastic for breakfast sandwiches.
Ingredients:
1-pound all-purpose flour (3 ½-3 ¾ cups unsifted)
4 teaspoons packed brown sugar
2 teaspoons salt
1 teaspoon yeast
1 cup water, plus a few tablespoons
Directions:
1. In the bowl of your food processor, mix all the dry ingredients. With an instant-read thermometer, take the temperature of the flour (sounds crazy, works like a charm). The goal is to make the temperatures of the flour and water add up to 130 degrees. For example, if your flour is 72 degrees, make your water 58 degrees.
2. Now, with the machine running, drizzle about a cup of water in, adding a little if it looks too dry to ball up. Process for about 25 seconds, then let rest for 5 minutes. Come back and process again for 20 seconds. The temperature of the dough should now be between 75 and 80 degrees. If it is too low, process for 5 more seconds; if too high, put in the fridge for five minutes.
3. Separate the dough into six equal pieces, and shape into bagels (instructions follow). Place on a cookie sheet lined with parchment, a silicone mat, or cornmeal. Cover and refrigerate overnight.
4. In the morning, between doing your hair and your make-up, take the cookie sheet out of the fridge and preheat your oven to 450 degrees.
5. Bring about a quart or so of water and a teaspoon of baking soda to a boil. Drop the bagels one at a time into the water and boil for about 5 seconds on each side, then transfer to a colander to drain.
6. Transfer back to the cookie sheet, with more cornmeal if you used that instead of a liner. Sprinkle with whatever topping you like, and pop in the oven. Bake until they are golden brown on top, about 15 minutes. Let cool a little before slathering with butter and jam, cream cheese, or making into a fabulous breakfast sandwich with a small omelet smashed between the sides.
To shape bagels: press each piece into a small rectangle on a lightly floured surface. Fold one long side about two-thirds of the way over, and pinch down with your fingertips. Repeat with the opposite side, and then fold the whole thing into one long tube and pinch shut. With the palms of your hands, lightly roll into a cylinder about 9 inches long. Wrap around your hand and overlap ends. Squeeze together firmly, and place on cookie sheet.
Grandma Bessie’s Mac and Cheese
Servings: 10-12 servings
Ingredients:
3¼ cup elbow macaroni, uncooked
½ cup butter
2 teaspoons salt
¾ teaspoon pepper
½ teaspoon dry mustard
1 teaspoon Worcestershire sauce
⅜ cup flour
5 cups milk
¾ to 1 pound Velveeta cheese
Directions:
1. Bring 3 to 4 quarts of salted water to a boil in a large pot (I would use about 2 teaspoons of salt for this much macaroni). Add macaroni and cook for 10 minutes. Drain off the water and set macaroni aside.
2. Melt butter on medium heat. Add the salt, pepper, dry mustard and Worcestershire sauce; stir to blend. Stir in the flour. Add milk and stir briskly with a wire whip to disperse the flour mixture. Cook over medium high heat, stirring constantly (with a wooden spoon or a wire whip) until mixture boils. Reduce heat to low. Gradually add small chunks of Velveeta cheese, stirring to melt. Save 6 or 8 slices of the cheese to use on top of the casserole. Add the cooked macaroni and stir well to coat.
3. Pour into greased 9" X 13" pan. Top with the remaining slices of Velveeta cheese and bake in oven at 350° for 20 to 30 minutes, depending on how brown you like your cheese.
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