taco al pastor/tacos for a pastor

I'm happy to report we are settling in! I feel about 60-80% settled...and the percentage will definitely increase when a certain husband will take a certain mattress out of a certain dining room. :) Seriously, we have been in our place almost two months and it's beginning to feel like home. The more times I run my neighborhood loop, walk Main Street, and pull in the driveway; the more it feels good to call Middletown home.

How are things going you ask? Good I guess! Fall is slowly creeping upon us here in New England, and every day the leaves are looking more golden than green. This morning it was 55 degrees...I'm wearing a long sleeve shirt & vest today! (with sandals of course). Pictures are finding their place on our walls, I'm discovering new running routes, and our everyday activities are turning more into a routine. Sundays are a little nuts...it was nice to move here during the summer when the Youth have their break from Sunday/Wednesday activities, but after the fall kick off Sundays haven't been the same! Andrew gets up and gets out the door to church at about 8:15am and I join him for the 11am service. We get home about 1:00pm, have lunch, and chill. He goes back to church at 4 or 5pm for youth group and gets home about 9pm. Yes, WOW! What a work day! Needless to say, he loves it...which makes me so happy to see.

As for me, work is also picking up. Fall in ministry=busy! Last month I had a revelation to "simplify"! As you can see from my pictures, it was a busy summer of weddings, a trip to the UP, and Jasmer babies! As my trips wound down; I toned down the amount of things I was volunteering for, suspended my NYC marathon registration until 2012 and went "ahhhhhh!". This is what I have really been needing: a season to be renewed, refreshed & rest!

I guess many of you don't really know that yes, I have a job! I am the Office Manager for the East Coast Conference of the Evangelical Covenant Church. I handle all administration for our office, as well as brainstorm the direction of our communication methods (website, design, etc). My office that is the umbrella for all the Covenant churches in the East Coast from Maine to Washington DC. So, my job is a new kind of "busy": there are no city-wide service days to plan and no toy stores to brainstorm for as Christmas approaches. While I do miss being "in the trenches" of ministry, administration and communication design is my gifting! And I get to do both of those things here! I also have been doing a lot of freelance graphic work at home (hence why my blog has been so neglected). It's a good creative outlet for me outside of work. So...that's the long and short of what I do.

Last weekend we had some friends over for dinner...this is something I have been dying to do but just have been too busy. I like to get to know people over food.

pollo el pastor
1 pound chicken tenders or breasts
1-2 canned chipotles in adobo sauce
2 tbs olive oil
1/2 tsp chili powder
1/2 garlic powder
1/4 tsp salt
1/4 tsp cumin

What you need:
Glass bowl
Fry pan
If you don't have a fry pan that can go from stovetop to oven, you'll want a small sheet pan.
Tin foil
Cooking spray

1. Open the can of chilies and mince 1-2 depending on your spice preference. I find 1 gives the flavor I want, but two gives them the kick of spice.

2. Combine chicken, chilies, olive oil and spices in bowl and cover. Place in fridge to marinate for at least 30 mins or longer.

3. Preheat oven to 325 when your ready to start cooking.

4. Spray pan and set on high heat. (We are just going to sear the meat to lock in the juices so don't worry about burning.)

5. Place each piece of chicken you have in the hot pan. Sear for 1 minute on each side.

6. Cover the pan with foil (use oven mits...hot!) and place in the oven for 25 minutes. (if your using a sheet pan, line the pan with foil for easy clean and cover chicken with foil too).

7. Remove foil and cook for 5 minutes longer.

8. Remove chicken from the oven and cover with foil on a cutting board to rest for 10 minutes.

9. Slice and dice the chicken. Return to the pan on medium heat. Add the pineapple with juice and sauté until juice is evaporated.

10. Toss with fresh chopped cilantro and lime juice. Eat on warm corn tortillas topped with diced onion, queso fresco, more chopped cilantro, and lime chaloula hot sauce.