Julian's Update

This summer has flown by. I only have a few updates, but I think they are worth noting for upcoming conversations:

1. I spent late spring and most of summer dating a boy-man (although I didn't know he was a boy-man at the outset). And I just ended things with the boy-man. *Note to boy-men: if you do not intend to pursue a woman romantically, but only platonically, please do not kiss her every time you see her, bring her gifts from your travels, and engage in a daily conversation with her. She's going to think you like her as more than friends.

2. God's grace has been abundant in my life. Last week's Sunday homily was about seeking God in "the storm" (the reading was about Peter on the boat in the storm). The priest said simply, "If you look for God in the storm, you'll find Him. If you don't, you won't." It's been immensely helpful. I'm getting amazing things from Scripture every time I pray with it. Our Lord is so good and generous in giving us words when we don't have them.

3. I'm off to Spain with 26 students and 3 colleagues for World Youth Day! Please pray for our safety and for the openness of all of our hearts to Christ's call for us. I will keep you all in my prayers and sacrifices.

All for now. Keep on keepin' on.

-Jules

How About Dessert?

What would a summer party be without dessert? Here are some healthy options that still capture summer's sweetness!

Irene Burkart's Peach Surprise (taken from July 2010 issue of Real Simple magazine)



Ingredients

* 2 large egg whites, at room temperature
* pinch of kosher salt
* 1/4 cup sugar
* 1/2 teaspoon pure almond or vanilla extract
* 2 large peaches, halved and pitted
* 1/2 cup vanilla ice cream

Directions

1. Heat oven to 450° F. Place a baking sheet in the freezer for at least 10 minutes.
2. Using an electric mixer, beat the egg whites and salt on medium until foamy. Increase speed to high. Gradually add the sugar, 1 tablespoon at a time, and beat until stiff and glossy, 2 to 3 minutes. Beat in the almond extract.
3. Cut a thin slice from the round side of each peach half (to stabilize it) and place on the chilled baking sheet. Spoon the ice cream into the cavity of each peach half and mound the meringue on top, enclosing the ice cream.
4. Bake until the meringue is golden brown, 2 to 3 minutes. Serve immediately.

What about popsicles? Summer is the best time to break out the fresh fruit and popsicle molds!


Always a classic, and a great alternative to over-sugared ice creams. And for a lady who is giving up sweets for a year (i.e. me), this is a nice, healthy treat. What are your favorite blends? I'm always looking!

Cantaloupe/Apricot Bars
Take ripe cantaloupe and apricots (without skin) and blend in a food processor until smooth. Place into popsicle mold and freeze. Then enjoy.

Mango/Raspberry Bars
Blend sweet manila mangos and raspberries in food processor until smooth. Place into popsicle mold and freeze. Enjoy :-)