Word Champions

Why do we experience so much joy when our team wins? I didn't play an inning. I don't personally know any of the coaches or players (although I feel as if I do). But it's joy I feel. I just watched the Boston Red Sox win the World Series. They won four games to one over the Dodgers (the one game they didn't win went 18 innings and was the longest game in MLB playoffs history—and yes, I stayed up until 3:30am to watch).

You should know that I've loved the Sox since I was a kid. But this year has been special. Yes, they won 119 games in all (third place in all time most season wins). Yes they dominated the playoffs. But it was special to me (you might think this is dumb) because I watched more baseball—Red Sox baseball—than ever in my life! That's because I broke our TV when we moved back in March. Yes, that's right. And when we bought a new TV, Roku was a free service with the TV that let me choose to have the MLB Network for FREE (I would have broken that old TV much sooner had I known!). I also had a sabbatical this summer. I'm telling you, the only TV I watched all summer was Red Sox baseball, which I could watch anytime I wanted! And did I say it was free? Not just that, but Rich Hatter and I decided to buy tickets to watch the Sox play the Braves in Atlanta way back in February before the season started! He's a huge Braves fan and we thought it would be fun. We joked about how cool it would be if they were both in first place when they played in August—a date that seemed so far away! You guessed it, they were both in first place! And you know who won the game—swept the series in fact—the Red Sox!

The season was full of fun memories: so many late inning come-from-behind wins, so many home runs, so many impossible defensive plays, so many personalities! These guys were serious yet playfully fun. They really like each other. And they were humble. Besides all the other things I love (sometimes irrationally) about baseball, this team was special. And now they are World Series champions. Wow. I can't get this goofy smile off my face!

I was right, now it's official. Red Sox are #1.

Now, why does it give me so much joy?

First, because of something Jesus said. "For where your treasure is, there your heart will be also" (Matthew 6:21). As I wrote in a previous post,

To understand [this verse], let’s get the images in two key words: “treasure” and “heart.” 

The word, treasure, is the Greek word, thēsauros. It literally means a “place of treasure,” where one puts one's investments. 

The word, heart, is the Greek word, kardia (yes, like "cardio" and "cardiograph"). It can mean the physical blood-pumping organ, but here "heart" is the symbolic “seat of the passions, desires, affections.”  

Now: notice the tenses of the verbs “to be”: “is” (present tense), “will be” (future tense). 

So here’s what it’s saying:
Where you place your investments NOW, that’s where your affections WILL BE.

Yeah, I invested quite a bit of time and interest in the Red Sox this season. I thought about them, I talked about them, I admired them. My affections followed.

Second, because there's something in the human soul that loves winning. It bothers me a little, but it's true. I like it when my team wins. You do too.

Ok, so here's my big point. God loves when we experience joy. It is a taste of the ultimate joy we have in Christ. Now because he is the only thing that truly satisfies here. It's also known as "abundant life." Later in an incomprehensible way when Jesus returns. That's because we win. Not just the World Series. Everything. Jesus conquers all evil and wins the final battle. Good wins in the end. And those of us who love him win big. We get God in all his fullness without hindrance. We get new resurrected bodies that are free from sin. We get the riches of heaven.

That's why we are crazy not to invest ourselves fully in him. God help me learn this lesson and invest in you with all I have and everything I am.

Yummy Low-Carb Brunswick Stew

There are certain rituals I love. Fall has quite a few for me. Yes, there's football, hunting, leaves changing color, MLB playoffs, the weather, fall fruits, and fall food. Regarding the latter, when the weather turns cool and ALCS and NLCS is happening, to spend a few hours making a big batch of Brunswick Stew. I didn’t have the time to do it before THE RED SOX WON THE ALCS (yeaaaa!), but today I finally did. Every year I make a big batch so that I can freeze a bunch of quart-sized containers. Brunswick stew makes the best quick lunch! I love having the option to throw a quart in the microwave and enjoy a hardy bowl of steamy hot goodness during the winter months. But I’ve been thinking for about three years that it would be awesome to have some low carb Brunswick stew, and I’ve looked and looked for a good low-carb recipe. When nothing tickled my fancy, I decided to come up with one myself. 

I must say…I think it was a success.

It’s basically a modified version of my old Brunswick Stew recipe with the following changes:

I replaced all the sugar with Sucralose (Splenda), the potatoes with cauliflower, and the BBQ sauce and ketchup with sugar-free varieties. I decided to keep the other sources of carbs (like corn and tomato puree), because I don’t know of an adequate substitute, but I cut the amount.

Here’s the recipe, make sure you have a HUGE pot because it makes a lot.

Chad’s Low Carb Brunswick Stew

Ready in 4-5 hours and serves 20 people

Ingredients:

4 chicken breast halves

1 large rotisserie-roasted chicken (yes, from the grocery store)

1 lb. pulled pork bbq (I bought mine from Buddy’s)

1 large onion (diced)

6 stalks celery (finely chopped)

1 bag (1 lb.) frozen shoe peg or white corn

1 bag (1 lb.) fresh frozen butter beans (the big brown/speckled kind, not the lima/green kind)

1 large (28 oz.) cans pureed tomatoes

60 oz of cauliflower half riced and half diced

1 bag (1 lbs.) fresh frozen okra 

2 cups G Hughes Sugar Free ketchup

4 tablespoons (=1/4 cup) sucralose (Splenda)

(Optional) 1 teaspoon dark molasses (to provide that brown sugar taste)

2 tablespoons Worcestershire sauce

1 stick butter

2 tablespoons apple cider vinegar

1/2 cup G Hughes Sugar Free Hickory BBQ sauce

1 bay leaf

6 tablespoons (=3 oz.) salt (more if desired)

5 teaspoons course-ground black pepper (more if desired)

Directions:

In a large stock pot (this makes over 3 gallons of stew), cover chicken breasts with water and cook until tender. Remove chicken from stock (keep stock/broth in pot!) and, when the chicken is cool enough to handle, pull chicken apart, removing any gristle or fat. Pull the chicken so there aren’t any chunks larger than your thumb. While the breasts are cooking, pull all the meat off the roasted chicken in the same way.

Return all chicken and pork to pot with remaining stock. Add celery and onions, and simmer until tender. Add the cauliflower, corn, and butter beans, and simmer an additional 20 minutes.

Finally, add tomatoes, ketchup, Sucralose, BBQ sauce, Worcestershire sauce, butter, bayleaf, salt, pepper, and vinegar. Cover and simmer at least two hours. Add okra last (about an hour before serving). Remove bayleaf before serving.

Stir often and be careful not to burn the bottom!!! Nothing burns like Brunswick stew, and it ruins the whole pot!

Verdict:

I’ve got to say, I was pleasantly surprised about how good it is! I mean, I seriously think I like it as much as the original! That says a lot!! This really makes me happy. I’ll be enjoying Brunswick Stew all winter long—with no regrets!

How many carbs per serving? Here’s my math:

Meats and celery and other- 0

Onion- 10g (net 8)

Cauliflower- 84g (net 28)

Corn- 68g (net 58)

Tomato Puree- 74 (net 58)

Okra- 16 (net 0)

Butter beans- 91 (net 70)

Ketchup- 16 (net 16)

BBQ sauce- 8 (net 8)

Molasses- 5 (net 5)

Total (almost 4 gallons) - 372 (net 251)

Per quart (huge bowl full)- 23g carbs (16g net carbs)

Per cup (little bowl)- 6g carbs (4g net carbs)

10 Reasons Why I Love Watching Baseball

A familiar sight: J.D. Martinez praising God upon 
rounding the bases after hitting a home run.

 

I’m making a confession: I love watching baseball. I have watched more this year than any other season in my life, primarily for three reasons: 1.) My favorite team, the Red Sox, are absolutely dominating Major League Baseball; 2.) I’ve got MLB.tv with our (minimal) cable package; and 3.) I had a sabbatical this summer that allowed me time to watch. There are a handful of things that cause me to relax and feel happy as soon as I start. Baseball is one of those things. It doesn’t matter if it’s on TV or live, the effect is the same. So I’ve been wondering, “Why do I love it so much?” On this short post, I’m going to attempt to make a list.

1. I so admire the skill it takes to play the game well. Whether it’s a high school game or the Sox, these athletes are just different from most others. They’re not the fastest, tallest, or strongest athletes in sports. But they are so specialized with certain skills, and could be among the smartest or quickest thinkers in the sports world. I was not a very good baseball player (probably due to that “smartest” thing), so that makes me even more impressed with these talented athletes.
2. It’s a thinker’s game. The rules are many and the strategy is multi-faceted. In many ways, it’s like chess with real people. It’s not just the coaches who must do most of the thinking. One small mental lapse from one player can cost the whole team a game. And often does. And it’s the only sport I know that keeps record of errors!

Who encapsulates class and courage more than Jackie?

3. There is an incredible appreciation for history and tradition. I love that the statistics are riddled with players from every decade from the last one-hundred-plus years. Very little rules have changed. The organ is the same. The uniforms are the same (including metal spikes). The bats are made of wood (I wish this were the case with all ages!). While watching I feel somehow connected with generations past.
4. It’s a game that is diverse. Baseball is no respecter of persons. You can be born in poverty in the Dominican Republic or be from a wealthy family in California. It’s the American pastime, but they play it from Japan to Cuba. I read that about 30% of MLB players were born outside the USA. You can be huge or diminutive in size. I love the diversity. Jackie Robinson. ‘Nuff said.

5. It’s a game that requires courage. You stand in the way of a hard ball coming at you at 100 mph. You sometimes have to dive to attempt a catch or slide head-first. The fights are few, but real. Please forgive me, but I love this part. There is a code of respect that demands repayment for those who do something dirty. Come in cleats up on a second baseman, and expect to get beaned when you get in the batter’s box. Then expect retaliation. And when the benches clear, it gets crazy! It’s a man’s world where pride and honor matter.
6. It offers a break from the usual stressors of life. There is just very little politics or cultural rot that spoils the experience. It occasionally happens, but for the most part people behave because they seem to be there to escape the societal noise, too. There seems to be fewer politically active players using their platform to make their causes known. I really don’t want to know about all their causes. I just want to watch baseball. I hope this doesn’t change.
7. It’s not as intense as other sports. Believe me, I love football. Grew up in a football coach’s home, played it for 13 years of my life, and have coached myself. But football is not relaxing to watch (or play). Basketball seems to stay intense the whole game—and especially the last two minutes (which takes a half-an-hour). But baseball has spurts of intense play and moments of incredible pressure interspersed with long periods of deliberate strategy and intermission. You can have ongoing conversations with others during a game. You can enjoy a hotdog, a pretzel, and eat a whole bag of peanuts, all while sitting down and without spilling your drink.
8. It’s like art marrying science. I almost want to call it beauty in motion. Especially at the professional level; the players catch, throw, and swing with such precision and finesse. They make plays together like a symphony. The mathematical unlikelihood of hitting a small, spinning, spherical baseball moving at 100 mph with a small cylindrical bat into a limited area of play without any of the nine opponents catching the ball…is just amazing in itself. And many players average getting a hit between 20 and 30 percent of the time (some even more)!
9. It is a study on persistence and consistency over time. You can have three terrible at-bats, but the fourth might be a home run. Then you can get in a slump for a few games followed by a hitting streak. Unlike football where you can’t really afford to lose more than one or two games (if that many when you’re in the SEC!), you can lose a lot of games, but if you consistently win more than you lose, you’re in good shape for the playoffs. It really is about who can do the best over the long-haul. A lot like life!
10. Baseball players are just cool. They seem so composed and unflappable. They will accomplish some seemingly impossible athletic feat and just carry on afterward with maybe a quick smile to a teammate. Awesome. I wish I could be so cool!

This one's just for fun. There's no spiritual lesson or observation here, except this: every good gift comes from God. I think baseball is one of those. At least it is to me.

Crazy May

We're very proud of Drew. He's now doing
web-based marketing at Weigels.

Wow! It's the end of another crazy May. I've long noticed (for the last 25 years or so) that May is just a hectic month. There are several birthdays in our family (including Darla's, Drew's and my sister's), our anniversary (this year marked 27 years), Mothers Day, the end of the school year (made more crazy due to Drew's and Dara's graduations from college and high school, respectively), and the beginning of consistently warm weather. That brings on gardening and yard work, not to mention outdoor activities of other sorts. In addition to these things, Drew bought and moved into his first house, Duncan got engaged to be married and moved out of her college house, and Dara determined where she would go to college, bought a car and sold her truck.
Yes, Truck Norris now has a new owner. I'm kind of sad to see him go. We had pretty recently replaced the engine with a brand new AMC 304 v-8 and everything was finally running right! Wow the blood, sweat, and tears that I put into that truck! But the new owner seems very excited and will no doubt continue to give it great care.

My Wag, after body repairs, before paint.

Not my Wag. This is the kind of old school stripe I'm getting!

My Wagoneer has been another iron I've had in the fire. Since February it's been in the shop getting fixed and painted. By fixed I mean all the damage from my wreck has been repaired, plus any rust on the truck has been repaired with new metal. Now it's really getting close to being ready for paint. I'm painting it the same color it had, which is a tiny bit brighter than the original "black cherry" (dark maroon) it came with from the factory. The previous owner had given it a respray that was a beautiful improvement on the already great color (it is a little more pearly-metallic than the original) but the paint job itself was not the best. It had places of overspray and some runs, and the wood grain decal and trim had not been replaced, and it was cracking and fading. Most people never saw these flaws, but I did and it was quickly getting worse. The biggest issue was the rust that was starting to bubble and show at the bottom of the quarter panels (a typical Wagoneer issue). I'm going to do something different regarding the wood siding. I found the chrome trim for an early 1970s Wagoneer that highlights the distinctive lines that were covered in the the 1980s by all that wood grain vinyl. I am going to just do wood grain on the 4-6 inch stripe that runs the length of the Wagoneer just below the door handles inside my new chrome trim. It's been a hassle to resolve all the problems, but I can't wait to see how it turns out. It will be a unique Wagoneer!

Here's Joe, tearing down an old 360 I bought to rebuild.
After having it machined (bored .030 over), ported, and
installing a new intake, pistons, four-barrel carb, etc.,
it should be a stud. I hope it lasts as long as the old one!

What's more, I'm getting a new engine built for the Wagoneer. The original one that's currently in it has about 250,000 miles. That's a lot for a carbureted AMC 360, even though they were great engines when designed in the late 1960s. A friend introduced me to an engine builder who I really like. He's a Mopar guy (for you non-motorheads, that means he likes Chryslers, Dodges, and Plymouths, particularly the Hemi muscle car varieties), but he agreed to help me build an AMC 360 for the Wag that has 300 hp, and 400 lb. ft. of torque. That's not crazy power, but it is definitely much more than the Wagoneer has ever had (144 net hp, and 280 lb. ft. when new). That should allow the Wagoneer to pull Daisy our camper up any mountain that has a road. I can't wait! This was all made possible because of the hit-and-run that happened to me last August. I was hoping the Wag would be finished by our usual Father's Day camping trip, but I don't think it's going to happen. But that's ok. I really just want all these jobs done right.

I'm sure I'll write a post on all this Wagoneer stuff once everything's done (will it ever be done?).

Hopefully, things will begin to settle down a little. Right now I'm speaking at a marriage conference in LA (Lower Alabama) for Coaches Outreach.

Cookin' a Pig

It’s a whole hog barbecue and it’s called many different things across the USA: In some places it’s a hog roast, a pig pull, or a pig roast. The Cajuns call it “cochon de lait.” It’s called a pig pickin’ in the Carolinas and other parts of the deep South. It’s an echon asado in Puerto Rico where it’s the “national dish.” It’s famously practiced in Hawaiian luaus where the “Kālua pig” is buried in the sand with hot coals, protected in banana tree leaves. Pretty much everywhere it’s done with a big group of people as a celebration. And although there are many ways to do it and lots of different styles of sauces and trimmings, it’s almost always good.

In Jefferson County, TN, where I grew up and learned the art, it is simply called, “cookin’ a pig.” We used to serve it over cornbread hoecakes, and eat it with a smoky and sweet tomato-based sauce (that’s got a little spicy kick). Usually slaw, baked beans, and corn-on-the-cob are served as sides. Some want buns to make a sandwich. My mouth is watering even now. It is simply one of the best ways families and groups can celebrate together or just enjoy each other’s fellowship.

From time-to-time, someone will ask me about whether Christians should be enjoying pork so much—let alone celebrating something church-related—when the Old Testament law forbids its consumption. I think a case can be made that it is the perfect food for a Christian celebration! We are not under the law but under grace. The people of God are no longer a closed group of Jews and Jewish proselytes (the circumcision). All of that changed with Christ. He came and fulfilled the law. All the ceremonial laws in the Old Testament pointed forward to him. Now the Good News is for “all nations” as he commissioned us. What’s more, remember Peter’s vision of a sheet let down from heaven with "unclean" animals that God commanded him to eat (Acts 10)? I’m pretty certain there was a pig in there! His vision symbolized God's inclusion of the “unclean” gentiles in his plan and saves all those who believe. Why should we not keep this symbolism? When we eat pork, we are celebrating the fact that God has included us! Just as the pig was once considered unclean (like me), and even though the pig was previously a filthy, slop-eater; he can be an aromatic and delicious blessing to many through his own sacrifice!

Cooking the pig is not hard, but there are several ways things can go wrong. You must take care that the fat that runs off the pig does not catch on fire. That’s the worst thing that can happen. A burning pig will amaze all who witness it. It will destroy anything around it. Don’t let it happen. This means building a pit on a slight grade so that the fat will drain away, and not putting coals that are still flaming underneath. Keep a shovel and 5-gallon bucket of water or hose near the pit in case a flame gets going. The main reason someone must be responsible to be with the pig at all times is this. Also don’t cook the pig too fast. This is always the temptation. It warms up slowly. It cooks slowly. Don’t rush things. No matter how many times I say it, people ALWAYS WANT TO COOK THE PIG TOO FAST. You must resist this temptation!

Don’t run out of wood or let the feeder coal fire go out. That’s not good. It can allow the pig to drop in temperature. If you are about to run out of firewood, you can go to Wal-Mart and get a bunch of charcoal. The natural lump kind (rather than briquettes) is best, but either will work.

I think one of my favorite parts is the fellowship that is engendered, not just when eating the pig, but while cooking it. The way I cook a pig takes about 24 hours, and there’s not a whole lot of work to do, but it requires someone to be present the whole time. This means there’s a lot of sitting and talking that happens. It’s a great—perhaps even a perfect—environment for men to get to know each other. We have a task, it takes some skill, and the whole time we’re enveloped in aromatic, smoky goodness. It’s also done under the stars and sky in an outdoor setting. I don’t know of another thing that brings guys together and opens them up like cooking a pig.

Here’s the step-by-step process of how it’s done:

1. Order a pig. It’s becoming more and more difficult to find pigs. I used to know several slaughter houses that would sell a whole hog to the public. Lately I’ve had to get them through Food City’s butcher who could get one for me. When ordering a pig, the slaughter-house (or meat processor, or grocery meat department or whoever you can find to provide it) should clean and scald the pig. A “scalded” pig still has it’s skin and is much better for several reasons, most of all so that it will not dry out as much while cooking. It also makes the pig easier to handle and makes the grease easier to manage. I like to have them leave the head on, along with all feet and the tail (it’s kinda fun, especially with the reactions you get from city-slickers). Good cooking pigs should weigh between 60 and150 pounds dressed. The bigger ones are harder to handle and cook. The amount of meat per person depends on the group. One pound of dressed pig per person is a good rule-of-thumb (a 100 lbs. pig feeds 100 people).

2. Rather than digging a pit, I prefer to build a temporary pit of concrete blocks two blocks high, five blocks long, and three blocks wide (32 blocks for one pig) on slightly sloping ground which helps the grease drain away. I’ve also built a pit out of bricks or rocks, so anything will work that are about the same size.

3. Make sure the floor under the grill is suitable to prevent fires from happening. To go all out, line the ground in the bottom of the pit with heavy duty foil (not regular thin foil), then place a few bricks on the foil, then lay a coarse screen (fine steel grate) on the bricks. Place the coals on the screen. This makes it very easy to control fires. I do not always use foil or a raised grate to put the coals on if I have a gravel spot on which to build the pit, which allows laying the coals on the ground in very small piles under each ham and shoulder, and sometimes the middle of the pig. The gravel disburses the fat well enough to control fires. Important: keep a shovel or water hose or bucket nearby to put out grease fires while they’re small.

4. Find a steel grate that can be laid on top of the blocks and is strong enough for a man to stand on. I like a 4’ x 8’ sheet of expanded steel grate. of Before cooking, spray the top of the grate with cooking oil. This will help with flipping the pig.

5. When the pig arrives, start a fire with dry, seasoned hickory wood. The purpose of this fire is to prepare hot coals to place under the pig to cook it. You must keep this fire going for 24 hours, which will take about a half cord of wood. If you don’t have hickory, any hardwood (except locust, sweet gum, sycamore, or poplar) will do, especially apple (or another fruit), pecan, walnut, or oak. Do not use evergreen or soft wood. And definitely do not use treated lumber—not only will it ruin the taste, you could get sick.

6. Final pig prep: even a slaughtered and processed pig might need some additional preparation:

• Rip-out the kidneys and any veins, etc. that the pig will no longer need.

• Take a sharp single-bladed axe or hatchet and hammer to split the inside of the backbone so the pig will lay flat on the grate (this is called “butterfly” style). Open the pig up so he will lay-out like a flying squirrel. Do not cut or make any holes in the skin. It will cause problems later on.

• Open the mouth and insert an apple. It will take a real man to open it. It’s important because the pig will bite the apple when he is done (not really, but it’s fun to tell people that).

• Lay the pig belly-down on the grate. Feel free to put a Tennessee hat on it’s head and a Bama hat on it’s tail. It will cook much happier that way.

•The pig will be finished in 24 hours. So if you want to eat the pig at 5pm on a Saturday, pick the pig up (packed in ice, but not frozen!) and deliver it to the cooking site by at least 4pm on Friday. If you have all your supplies together and the pit built, you should be able to get the cooking started by 4:30 or 5:00pm on Friday.


7. Start cooking...SLOW.

• Build a fire to make coals to cook with. If at all possible use dry hickory firewood. Just campfire sized is good. After 30 minutes of burning, some red-hot coals should be available for use.

• Use a shovel to place 2 to 3 golf ball-sized coals (or equivalent in smaller or larger coals) under each ham and each shoulder, and if the pig weighs over 100 lbs., put some right in the middle. Do not put more coals on it than this. The key to cooking pigs is to START SLOW and don't get much faster. Just be persistent. It is a low-temperature, long-duration cooking process. The most common mistake rookies make is to cook too fast and ruin the pig. Be ready, because at this point you will start receiving verbal abuse from others about how the pig won't cook, it will be raw, any fool would know better, bla bla bla. Tell them that they don't have to eat any of it tomorrow, and stand firm.

•After starting the pig, continue cooking him by adding 2 or 3 more hot coals to the same four or five piles of coals underneath the pig about every 30 minutes until the pig is done. This is done by pulling out one of the concrete blocks and then replacing it when you’ve put in more coals. After placing the coals under the pig, always add wood to your coal-making fire. You don’t want to run out of cooking coals.

•You can leave the pig uncovered on the pit for viewing for five or six hours. Then you need to cover it. We cover the pig with one large piece of cardboard that does not touch the pig anywhere except the feet and ears. Sometimes we build brick “towers” around the waist of the pig to prevent touching. Over the cardboard place a tarp that will cover the whole pit. This rig works better than a $15,000.00 cooker. And the tarp will forever smell awesome.

8. The pig is to be turned over only once, about 16 hours from start time. To turn, scoot the pig over to one side on the grate and just flip him all at once (but watch out for breaking a well-cooked leg). After the pig is turned over, grease will drip, or even run at times, so one should not put the coals where the grease drips. (Actually it will begin dripping long before it's turned but the greatest danger of significant grease fires occurs after turning.) To reduce fire risk, you can place the coals more around the edges after turning if necessary. This will not hurt the cooking rate because the cardboard and tarp will be like an oven. I like to keep as much smoke as possible under the tarp with the pig.

9. When the pig is done (according to our previous scenario, around 5pm, and at this time the pig will bite the apple in two), move it (grate and all) to the food line on saw horses. Have two servers (pullers), on either side of the pig to help people get meat. The best thing to do if the pig is cooked properly is for these pullers to put on the rubber gloves (thicker gloves are better because the meat will be hot) and simply pull the meat off and pull it apart. Yes, it will be that tender. Be careful not to break the skin, or the grease will waterproof their boots for them.

10. Enjoy some of the best and most tender BBQ you’ve ever had!

First Loser

The annual Providence MANday Night Chili Cookoff has happened. We had about 40 contestants, and about 160 chili eaters (although the only ones that matter are the four judges). My chili was voted second place (first loser). But several dudes have asked me for the recipe, so here it is:

Chad's 2017 "Dark Horse, Runner-Up Chili"
(A "dark horse" is an unlikely winner. There's no horse meat in this chili. I really just wanted a title with the word "dark" in it because of my chili's color.)

• 6.3 lbs ground beef (Have the butcher grind the meat twice, preferably through the "fine" plate. In chili, I like the ground beef small rather than in big chunks.)
• 1 lb. Johnsonville ground Italian sausage (I work hard to get this small too)
• 1/2 tsp tiger seasoning
• 3 jars Tobasco chili starter (2 original medium, 1 spicy)
• 1 can Bush’s black beans
• 1 can red beans
• 2 cans Hanover dark red kidney beans
• 1 can Rotel (with fire-roasted tomatoes)
• 2 cubes Dorot (Trader Joe's) fresh-frozen crushed garlic
• 1 red onion diced
• ½ teaspoon onion powder
• 1 tsp unsweetened cocoa powder
• 1 cup sherry cooking wine
• 4 heaping tbls light brown sugar
• 1/2 cup real maple syrup
• 1 tbls Texas Pete hot sauce
• 3 tsp kosher salt
• 2 tsp fresh coarse-ground black pepper
• a healthy dash cumin
• 3 tbls chili powder
• 2 tbls Sriracha hot sauce
• 2 bayleaves

• 10 green Serrano peppers, de-seeded and diced (use rubber gloves)


• 4 red sweet "Capperino" or "Cherry Hot" peppers (they're round, bright red, and about the size of a pingpong ball to a racquet ball) de-seeded and diced.

Season with Tiger Seasoning and brown the ground beef & sausage and drain the fat. While browning, I mix with a potato smasher to keep the meat from being chunky. Add all other ingredients (except the peppers and onion). Then dice the onion, and de-seed and dice the peppers. Sauté them in extra virgin olive oil (see picture) until slightly browned/blackened. Add to the rest of the chili.

Add water as needed, bring to a boil, then turn low and simmer for 5 hours (it’s good after just two hours, but if you can simmer longer, it’s worth the time!).

My chili is meaty, sweet, has a little kick, and is full of flavor! Mmmm. I want some now! 

The MANday Night Chili Cookoff is so much fun. It's how we begin each year with a bang. The guys participate in good-humored trash talk and someone goes home with the prize—several coupons for area restaurants, and the coveted trophy (made mostly of car parts). It's so awesome.

Here's this year's winner, Greg Ogle (left), who is now Providence royalty! Congrats! There were many great contestants this year, as always. Some of the guys go to incredible lengths to make grow their peppers, smoke their meat (meats of all kinds, by the way), and cook culinary masterpieces. I think I just got lucky this year!

Moe and Me

Everyone needs down time. As I've mentioned before, I love rabbit hunting. For that reason, I look forward to November-February all year long. But there's a certain aspect of this sport that is especially fun for me.

God made human beings with a desire and responsibility to manage creation. Genesis 1:28 reads, "subdue [the world], and have dominion over...every living thing that moves on the earth.” Like God, in whose image we were made, we tend to have affection for certain "living things" over whom we have dominion. And for me, dogs occupy the top position among all others. They don't call them "man's best friend" for nothing. And the kind of dog I love the most? The lowly Beagle. They're full of energy, shed a crazy amount of hair, and bark extremely loud whenever someone comes to the door. If you don't train them well, they are quick to develop hard-to-break habits like getting in the trash, running away, and escaping all means of restraint. And they're not good guard dogs (beyond sounding the alarm). But amid all these less-than-favorable traits, they shine out with some extremely good ones. They're among the sweetest, funniest, and most fun little dogs ever (in my opinion). It's always time to love and play! And they are relentless hunters. That's what I love as much as anything. In the field, a good Beagle will exhaust themselves finding and pursuing rabbits.

After opening his present
on Christmas morning, Moe
 found a private corner behind
the tree to enjoy his new bone.
Yes, he's wearing a sweater.

Our Beagle is named Moe. Dara wanted a Lemon Beagle for years before we finally gave in and got her one a little over three years ago. There are different definitions of a Lemon (we've always considered a bi-colored white-and-tan Beagle, a Lemon). They're not the most desired color combination for hard-core rabbit hunters, because hunters feel they're more camouflaged making them more likely to be mistaken for a rabbit and accidentally shot. Most hunters prefer tri-colors (black, white, and tan) that have a lot of black. Moe is also a small Beagle. Hunters usually like having both small and large ones in a pack. Moe got his name because he has white stripe, a mohawk, that runs down the center of his head and neck. Moe is short for mohawk. Of course Darla started calling him Mobley. Now in addition, he's called Moby, Mobsy, and "The Puppy" (as compared to Sparky the old dog). The latter moniker is fitting, as he, like most Beagles, is a perpetual puppy.

On Friday, Moe and I took Brian Havely hunting with us. I've had a hard time getting Moe around rabbits so far this year. Brian had found some grassy areas and power lines in the Cherokee National Forest near Tellico. We hunted several different places where there are fields and grassland where rabbits usually love to hang out. We saw two groups (flocks? gaggles? rafters? gangs? musters?) of turkeys, squirrels, and lots of deer and boar sign, but no rabbits. That's been the refrain so far this year. Darla always asks me when I get home if we got any rabbits. This year my reply has been, "No, but we sure had fun!" And it's true. There are few things more fun than hiking and seeing new land—with a real chance of shooting a rabbit—with my friend and my dog.

You can see Moe in the middle of this picture.

I always forget to take more pictures. It was beautiful. Especially as the snow began to move in to East Tennessee. And it felt like we had the whole world to ourselves. A good day. Afterward, Moe and I chilled out on the couch, and Dara snuck this shot. In fact, Mo's here beside me now as I write. Beagles. Words do not suffice.

New (to me) Truck

I'm now the owner of a Nissan D21 pickup truck (1992, 4x4, v6, automatic, King Cab, in Midnight Blue Pearl with 139k miles and pretty new Goodyear tires). I bought it for a really great price. I stumbled across it when looking for something to drive while my old Wagoneer was being repaired and repainted. The plan I sold Darla was that I would not have to rush my paint and body guy and I could just sell the truck after the Wagoneer was done, which is much better than renting a car (or burdening someone by borrowing their's). Well, I'm afraid I'm growing attached to it! I think it just may be a keeper (shhh! Don't tell Darla). It runs really great and is just so handy.

I always loved these Hardbodies. They came out the year I graduated high school. I had friends who had them (I was a GM and Toyota truck guy back then) and I thought they were really cool. I had forgotten how easy/fun/economical these little trucks are. I've enjoyed zipping around in it and having the useful bed in the back (taking the trash and hauling wood is a little more of a hassle in the Wagoneer because I have to hook up the little trailer—it's hard to beat a truck!).

I'm not a mechanic, but can do most low- and mid-level work in my garage. I totally have respect for you experts out there! I like piddling around with it and learning about how to do stuff. And for the first time in my life (with a few exceptions), I've learned that it's freeing to have a car to drive while working on another! I've always felt the pressure to get my projects finished quickly because I've depended on the car for transportation!!

So far I've changed the oil & filter, the spark plugs & wires, the belts (they were in horrendous shape), the thermostat (I had virtually no heat), and air filter. I also fixed a speedometer problem (previous owner said it worked before I bought it) and replaced all a/c vents (that were brittle and sun-baked).

Issues it has:
•The transmission seems to want to shift nearer the rpm redline than seems right. I'm going to change the fluid and filter and see if that helps.
•The cruise control doesn't work. Switch is on and light is too. No engage. Guys on the "Infamous Nissan" Hardbody Forum online have suggested a couple of fixes that I'm going to try today.
•The body is great except for a palm-of-your-hand-sized dent in the front of the hood and some peeling factory clear coat on the hood and roof. But there's no rust on body or frame!
•The driver's seat has a small crack in the vinyl part (just above the recline handle) and a cigarette burn right in the middle. I'll just look for a replacement seat from time-to-time at the junkyard, but I'm not worried about this. It looks like the skin on the the dash has become unglued in places. And the cover of center console is showing age. It, like the top of the steering wheel, is deteriorating.

Fun stuff to work on! Or NOT work on (it's an old truck so it doesn't need to be perfect)!

Now to come up with a name. I'm thinking, "Buster."

Hit and Run...and CHASE!

So I was the victim of a hit and run. Crazy! I was stopped at the red light at Cedar Bluff Road and Bob Gray Road, in the turning lane, when BAM! I was hit hard in the rear. So hard...that a two-liter Diet Pepsi from my back seat hit me in the back of the head. I was momentarily stunned when I realized what had happened and the guy who hit me fled the scene in his black Ford F-150 truck. Adrenaline flowed. Without hesitation, I instinctively gave chase!
Here I must explain a couple of things: First: I have noticed that when I am in an adrenalin-induced state, I think much more clearly. In fact, things seem to go in slow motion to me. I am able to multi-task and I am able to think ahead and consider different scenarios. Oh, to be this way all the time!
Second: I have always secretly wanted to be in a car chase. Perhaps it is irresponsible, but every boy wants to experience the Dukes of Hazzard, Smokey and the Bandit, Fast and Furious, and, my personal favorite, Bullitt with Steve McQueen. It's like living out a childhood dream! Besides, I didn't want this guy to get away before I got his license plate number! I was thinking about my insurance rate skyrocketing!

Me, in high-speed pursuit. Kidding.

Wagoneers are made for racing! Kidding.

Back to the story: I ran the red light at which I was stopped and chased him to Middlebrook, and to Chert Pit. I had already grabbed my phone and was dialing 911. The Pepsi was rolling around in the floor at my feet. The guy turned on several back roads and I was chasing him, hoping to get close enough to see his plate. The 911 operator answered. As often as I could truthfully, I told him we were driving safe and legally (I was afraid he would make me stop chasing!). Truth is, the moment I told him that, it was the truth. But on other moments during the chase (many other moments) I was barking and squealing the tires, pushing the Wagoneer as hard as possible. This was especially challenging due to the fact that the back seat and cargo area were full of heavy stuff—like the 80-pound vintage camper refrigerator that was banging around back there as I was virtually on two wheels around corners.
Success! I caught up with the pickup. At one point, the guy had to stop for traffic. I was honking. The perp actually got out of his truck and began walking back toward me! I was thinking what I would do if he pulled a gun. "Simple," I thought. "I'll just run him over." I rolled down the window to ask him to pull over. As soon as I told him that I was speaking with 911 he jumped back in the truck and sped off even faster! I now had a complete look at his face, even the color of his eyes! Again, the Wag held it's ground. I have wondered if he must have thought, "I can't shake this Wagoneer!!" Yeah, baby. That's right. Don't mess with the Wag. 360 cubic inches of American Motors iron. (Sorry...I drifted off there for a second.) Truth is I realized that I was about to run out of gas. I stayed on his tail until Emory Road in Powell! That's when my Wagoneer stalled. The tank was empty. I was still on the phone with 911. The guy was great. He sent a deputy to me. I put gas in my tank from the can of gas I had in the back. The damage was way less than I thought it would be by the force of the collision. Did I mention American Steel? They don't make 'em like they used to. The deputy asked for my info, license, registration, proof of insurance, etc. I asked him, "Did any of the six or so people who were at the traffic light who saw the accident call in and report it?" He answered, "No, but several called in about the car chase." My still-adrenalin-filled response was a quote from Buford T. Justice in Smokey and the Bandit: "I was in high-speed pursuit of a MANIAC!" The very professional deputy could not help it. He laughed. The license plate number I provided made it possible for them to find the perp. He lived with his dad and/or grandfather on Emory Rd. The officer wanted me to follow him there and sit in a driveway up the street until he needed me (I assume so that I could identify him).
By the time the deputy needed me, I had begun to realize that God may have allowed me to be hit by this guy for a reason. Maybe God wanted me to help him somehow, or at least start a relationship.
The deputy told me, "We got him. He confessed to everything. He's going to jail." Turns out he'd been in trouble before. I explained to the deputy that I was a Christian, and harbor no hard feelings. I asked if there was a chance I could meet with him at the County Jail? He said he'd see what he could do.
Long story short, the damage was worse than what the images below show. The frame was bent and the passenger-side doors were very hard to open and the back fender and quarter panel were bent and bowed. Also the bumper was bent and cracked. But you should have seen the perp's truck!

So the good news is that because I gave chase the insurance company didn't charge me with liability. The adjuster (a really nice guy) came out and they totaled the Wagoneer, and I get to keep it minus a buy back amount. Looks like I should have enough to get the whole thing repainted! That was something I was hoping to be able to do due to the small rust spots and scratches it has. I'm thankful!

Glamping in Miss Daisy

Most summers have a theme that just kinda happens. For us, this is the summer of Miss Daisy. Daisy is our 1967 (we think, the previous owners thought it was a 1969) Field & Stream vintage camper that we bought and refurbished in less than 3 weeks. What that essentially means is for every waking minute, from virtually sun up to midnight, when I wasn't doing my job as a pastor, I was working on that camper (and so was Darla, and sometimes our kids). And it happened to be during the hottest week of the year so far.

Here's Daisy on Memorial Day as we were stripping her down to the bear metal. Duncan taped off all the aluminum window frames before scrubbing and painting them silver. You can't really see it, but the frame/tongue/rear bumper was rusted and needed much work.

Here's the family giving Daisy her new coat of paint. We put a thick rubberized coat of waterproof roof sealer on the top, and a high-performance marine-grade acrylic on the rest of the body. I used Rust-Oleum black paint from a rattle can on the hitch and new bumper after removing at least three previous coats of old paint, sanding and grinding it to the bare metal.

Here's the camper in fresh white paint, before we put on the yellow stripe. We also had to remove and clean all the old louvered window glass, and repair the windows.

Here's the other side. Notice the ugly rusty wheels.

Duncan did most of the work on the yellow stripe. She gave guidance in picking the right shade, too. I wanted to match the camper's color with that of my Wagoneer (maroon with a wooden stripe), that was summarily vetoed. The yellow color came from the color of the faux wood molding on my Wagoneer. I wouldn't consider that a compromise. More like a not-so-veiled attempt at placating me!

Here's Daisy's old bumper. It was mangled and rusty. I designed a new one that would also serve as a spare tire carrier. I bought the metal pieces and took them to a welder so he could cut off the old bumper and weld on the new. Afterward, I painted it with several coats of Rust-Oleum. Darla wanted it white for looks, but I campaigned for black because I'm afraid white would show rust pretty soon, no matter how hard I tried to get rid of it all. I don't regret it, at the vintage camper rally, I saw several nicely done trailers with white on the bumper/hitch, and they had rust and dirt that marred the camper's looks.

Yes, that's a receiver hitch welded in the new bumper. That's for a cargo cage or bike holder. And yes, if we courageously (stupidly?) wanted to tandem-tow a small trailer, we could (we actually met some folks at the vintage camper rally who did!) but we wouldn't be able to go in reverse.
After the painting was done, we resealed all the windows and other joints and openings so that NO WATER CAN GET IN. After several rains, some quite hard, it seems we were successful. So far, so good.

Here's the finished camper! New "steelie" wheels (that I bought, sanded, and painted yellow to match). I tell you, by the time we drove to Elkmont, getting this thing ready kicked my tail.

Here are some pictures of the inside. We put in new faux wood floors, ripped out any water-damaged surfaces, and repainted or re-surfaced everything. This includes tile backstops, plastic antique-tin-looking wall covering, re-stained original birch ceiling, and aluminum trim. We tried to keep the vintage countertops and appliances (and many of them required repairs).

Thankfully, the previous owners reupholstered the seats and made expensive new curtains. They also tried to salvage the original stuff. Daisy's whole color scheme

Here's the backsplash tile. Also notice the original stove and ice box. I just bought an old gas-powered refrigerator that I plan on fixing and installing where the ice box is. Note also the original gas lamp on the wall above the stove.

One of my favorite parts of the trailer is the birch ceiling. I'm so glad we were able to keep it. There were some rough places where previous owners had peeled chunks of it off, and some areas that had been stained by water. We did our best to either hide or re-stain the damaged parts.

Notice the antique fan on the shelf, the baskets we turned into handy shelves, and all the vintage daisy-themed stuff. It's kind of been fun to look for daisy stuff at yard sales, thrift stores, and online for cheap.

Perhaps the hardest job of all for me on the camper was cutting and attaching the new wall surface. All pieces of the white tin-looking tile had to be perfectly matched and cutting to fit the rounded-corner ceiling was really hard. It looks great, though.

Here's the sink area. Darla did a great job decorating. Duncan painted all the cabinet drawers and doors grey. Darla bought a new hand pump online for the faucet, installed it herself, and it works! It's for when we camp places where there is no hook-ups. We camp more where there are no hookups more than where there are. That's another reason we want to get a gas refrigerator. Then we will have water, light, and refrigeration for food.

After working to fix all these things, we still have some small leakage in the "hook-up" water pipe, and in the drain pipe, but not much.

Other tasks we accomplished include rewiring all the trailer harness lighting and some of the 110-volt system (thanks Drew Sparks), repairing the gas lines, removing the rusty old double-LP-gas-tank-holder and restoring the original one-tank holder.

As I write this, it's the end of August and we've camped in Miss Daisy 4 times. Here's a brief recap:

June 20-25 at Elkmont near Gatlinburg, TN.

After speaking at a marriage retreat for Coaches Outreach in Black Mountain, NC, Darla and I brought Miss Daisy for her inaugural (with us) trip to our favorite family campsite. We put up the usual huge brown tarp (which requires some engineering prowess on my part with ropes and trees). We decided we needed to retire the tarps. Too much hassle and time.

We camped next to the Hicks and the Childresses as we have for the last several years. We miss the Sanders family who moved to Washington state.

July 1-2 Elkmont

My sister had reserved more days than she could use, so instead of canceling the extras, we paid her for them and spent a couple more days (without kids) in Elkmont, moving only a few spaces upstream from our usual spot.
As you can see, we didn't have an awning yet. We had ordered one, but it was being made.

July 17th at Gee Creek Campground between Delano and Reliance, TN.

Darla and I escaped for a weekend next to one of my favorite rivers. The Hiwassee. Darla was gracious and allowed me some time to fish. Both days I caught a limit of trout! Thanks for that good time, God (and Darla).
We had a few new additions with us: a new canopy from Walmart, and an awning we'd ordered from California, and a Dutch Oven. The oven was fantastic! The awning, on the other hand, while practical, was really the wrong color of yellow. This didn't bother me, but Darla couldn't stand it. She thought it clashed. So she sold it on eBay, and bought one made by a lady in Georgia for less!

Thankfully, we haven't needed air conditioning yet. Elkmont is always cool, but we were afraid we would be hot at the Hiwassee. All turned out well. We couldn't have used it even if we had it (because there were no hook-ups). Gee creek is clean and pretty nice. But there's no easy access to the river, and there's poison ivy everywhere.

August 25-27 Near Hiwassee, GA.

We did our first vintage camper rally at the North Georgia Vintage Trailer Rally at the Riverbend Campground.

As God would have it, we got a spot between two senior couples, on one side was the lady who made our new green awning!! Everyone was nice (with a few exceptions), and we learned so much. I got most of my questions answered, like: how do I install an air conditioner without cutting a hole in the side of the camper. We don't want a roof camper, we want one that can sit inconspicuously under the bed or somewhere else.

I also got ideas on how to build a wooden screen door. I will have to fabricate some hinges, but that's going to be a fun challenge.

We went all out and brought old stuff to glam up the camper: vintage suitcases, old-fashioned lawn chairs that we got cheap (that I have re-webbed twice), and several other things. We also had a new green rug to match the awning, and a new coleman canopy over the picnic table.

Most of the day on Saturday, people from all over came to the campground for the show. Hundreds walked through our and others' campers.

Having power and water was pretty convenient. But now we know we need air conditioning! My list is growing of future improvements for Daisy! Stay tuned.