you know you're in hk when...

...you lose your mailbox key, and the technician opens your mailbox with a screwdriver and a hammer. Not to worry, there are two copies of the new key.

it's a process

On Christmas morning Matt & April made these fantastic cinnamon rolls. We're talking about made from scratch, way too much sugar, delicious cinnamon rolls. So I gathered some gumption, the recipe from April, encouragement and help from Jason, and decided I would attempt to make them as well.

Let's pause and go over some basic information:

• Matt & April are amazing cooks
• I am an amateur at best, but I enjoy learning [effort counts for something right?]
• bullet points were probably not necessary, but I am glad you're still reading this.

This past baking session was stroke 3 in my attempt tally box. And it proved to be the best one yet. I'll be the first to tell you that I'm still in the process of learning how to cook, but this

recipe is a process in and of itself.

We're talking about a couple hours of mixing, kneading, waiting , rolling, sprinkling, rolling, sprinkling [I recently learned the art of rolling c-rolls. Yes, I said art, it takes practice people.] and cutting- before there is a plethora of cinnamon rolls across the kitchen. I function best when a recipe includes exact measurements, far too detailed step by step instructions, and pictures just make my day [Hence the reason I can get lost in recipes from TasteSpotting & Pioneer Woman far too often]. Well, this little cinnamon roll recipe leaves room for a little flexibility. So, whether it suits your fancy, or cramps your baking style, I thought I'd share just in case you were in the market for a new recipe. I'll be sure to keep you updated on upcoming tally marks. Hope you enjoy!

Parry Rolls from: twopeasandtheirpod.com

2 packages yeast, dissolved in 1 cup lukewarm water

6 tablespoons shortening

1 cup sugar

7 cups flour or more as needed (it will take more)

2 cups hot water

2 eggs, beaten

1 tablespoon salt

Softened butter

Brown sugar

Raisins

Cinnamon

[remember that flexibility thing we talked about: example A]

Add yeast to cup of lukewarm water and sprinkle in a little sugar. Set aside for about 5 minutes. Add shortening, sugar, and salt to hot water ad cool to lukewarm. Stir in 2 cups of flour and mix until smooth. Add yeast and mix again until smooth.

Add beaten eggs.

Stir in remained of flour, a little at a time until no more can be mixed in. Remove the mixer attachment and knead by hand, adding flour until dough does not stick to the bowl. Remove from bowl and knead until dough feels satiny and looks smooth [this is where I need a picture] .

Cover and let rise for 30 minutes.

Lightly knead and roll out into rectangular shape. Spread with softened butter. Sprinkle on brown sugar, raisins and cinnamon. (Make sure you use lots of brown sugar...you can omit the raisins, and sprinkle on loads of cinnamon [loads: how much is that?]. we never measure but be very generous [never measure: glad I'm following your recipe: example D].)

Roll into one long roll. To cut use a piece of string or floss.

Place on well greased pans and let rise until double in bulk. Bake at 425 degrees for 10 minutes.

Reduce heat to 350 and bake until brown- only about 5-7 more minutes. After cooled frost.

frosting recipe

Butter

Vanilla

Powdered Sugar

Milk

I'm not sure on the amount [yes, the recipe really says this]! Whisk until you get the right consistency and frost the rolls.

FIFTEEN DAYS!

Until my sweet friend Hannah and a team from North Metro Church in Atlanta come to visit us here in Hong Kong. {Han: you better get to packin', you're going to be here tomorrow. maybe not tomorrow, but two weeks will fly by before you know and then it'll be time to come and you won't be packed and you'll be surprised it's time for your trip and be all in a tizzy and we don't want that. so, you better get to packin'.}

kung hei fat choy!

In other words: Happy New Year! Yes, I am fully aware that it is the middle of February. For those of you who may be located in the Western hemisphere, I'm sorry that you were not within ear shot of the fireworks/pots & pans/red pocket/everybody is off work and in the mall extravaganza that flooded this weekend to celebrate Chinese New Year. Despite the rain and chill that rolled in with the festivities, I loved being able to just be a witness as everyone prepared for time with family and the start of a new year. We are still learning new culture lessons every day and enjoying watching them play out before our eyes. Mary, Zach & Micah definitely out celebrated any of us when they purchased inflatable tiger hats to wear during the festivities. Appropriately so, it is the year of the tiger. As soon as I have photo evidence I'll make sure to share. Monday night there was a fireworks display scheduled at the harbor. (Of the few things I do know, I know that people here don't joke around when it comes to fireworks, they invented them-literally.) So we went to the harbor early to ensure some good seats for the show. As the temperature continued to drop and the gray clouds that loomed over the buildings did not dissolve, we decided that the fireworks would probably be delayed and warm dinner sounded much more appealing than letting the rain spit on us for another couple hours. A group of us cozied into a booth in a pizza place, excited to be indoors and in the company of good friends. And just around the time that they bring that good bread and oil to dip it in, the TVs strategically placed around the restaurant put our assumptions to shame. A panoramic shot of the harbor came up and for the following 30 minutes we watched as fireworks lit up the skyline in a wonderful display. Lesson learned: the Chinese don't hesitate when it is time to celebrate. Rain or shine, celebrate we will. Although we missed out on the fireworks, we did catch little glimpses of different people celebrating across the city:

It's a gift to be here. Learning that more each day too.

laissez les bon temps roulez

Half a world away, some one is cutting into the purple/green/gold icing of a king cake, beginning the all too elaborate celebration of Mardi Gras. I have such distinct memories from my childhood of my Papa {my dad's dad} telling us stories about "Nwalens" in with his slow Louisiana draw blending into the laces of French influence he inherited from his parents. For years he would make the trip from Alabama to Louisiana to reconnect with family and reminisce through memories with laughter. We all knew he just had to get back enjoy a real bowl of jambalaya. Although our family doesn't celebrate Mardi Gras extensively by any means, I really love the idea of taking time to thumb through recently inherited photo gems and rekindling an appreciation for my family this time of the year. I'm not sure I'll ever grow weary of hearing stories from years past and learning more about the lives that intertwined themselves to create this wonderful story of our family. {And who doesn't love an extra little occasion to eat cake, I know I'm in.}

deeper places

"What if God chooses to call us to things in our lives, not because of our qualifications and our abilities, but in order to lead us to a place where we are radically dependent on his presence?"

- David Platt

press play

• "Breakdown" : Missy Higgins
• "Love Ain't Gonna Let You Down" : Jamie Cullum
• "Crossroads" : John Mayer
• "All Creatures of Our God & King" : Patty Griffin
• "Three More Days" : Ray LaMontagne
• "A Man of Many Words" : Buddy Guy & Junior Wells
• "That's Life" : Frank Sinatra
• "Hurricane" : Athelete

"hold your incense high"

There are a great number of temples in Hong Kong. Some humble, others presenting themselves much more elaborate. But regardless of it's appearance there is a consistent characteristic that will identify a temple area before the door frames cross your vision: incense. The aroma around the courts is full and distinctive. As the Chinese New Year approaches, temple courts are brimming with visitors coming to hold their incense high. Walking past one of the most frequented temples here in Hong Kong last week, it was very apparent who was there to pay respects. They waved their collection of incense sticks high as the sticks burned, releasing that unique scent. It's identifying and it weaves its way into your clothes, reminding you through the rest of the day where you've been.

The rest of the day unfolded in an ordinary fashion, but 2 Corinthians 2:14 { For we are to God the aroma of Christ among those who are being saved and those who are perishing. } set itself on repeat in my heart. This incredible thought accompanied it's repetition: that we, God's children, are set apart for such a worthy purpose. What a blissful thought. I pray that when the world looks in on our lives, they should see truth lifted high and that our longings would reflect a heavenly longing that burns in us.