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Previous Challenge Entry (Level 2 – Intermediate)
Topic: Savory to the Taste (07/26/12)

TITLE: Pleasing To The Palate
By Mildred Sheldon


I had to be dreaming. The food I had just eaten must have been prepared by a connoisseur. It was unbelievable. My taste buds were still dancing, and I was filled with such a delightful sense of pleasure. I sat there relishing that meal fit for a king when I was jolted back to reality by the savory aroma wafting from the kitchen of a fresh baked deep dish Southern Pecan Pie.

I always save enough room for that delectable pie after one of my daughters scrumptious meals. Yum, yum, yum is all I can say. It is the frosting on the cake so to speak. After a meal like that I usually sit quietly relishing all those flavors that my taste buds truly enjoyed. I thank God for my daughters culinary skills.

If you have never had the privilege of feasting on a piece of utterly rich deep dish Southern Pecan Pie you donít know what you are missing. There is no comparison between a Southern Pecan Pie and a Pecan Pie made with that custard type filling they have up North. My goodness southern pecan pie is a killer. You can only eat a tiny slice, because it is so rich.

It is made with one cup of sugar, one and a half cups of dark corn syrup, four tablespoons of melted butter, one teaspoon of vanilla, four eggs and one and a half cup of pecans, or in our case enough pecans to our liking.

Next you combine sugar and corn syrup, bringing that to a boil. After boiling for two to three minutes you sit that aside, and beat eggs for one minute. We combine the melted butter and vanilla with the eggs. Now here is the part where an experienced cook knows just how slowly you pour that hot sugar, syrup mixture into those eggs, melted butter and vanilla while beating it with the mixer. If you pour it too fast you cook the eggs and that you do not want to do. After you have everything combined you put in those glorious pecans. Bake in a 350 degree oven for 45 minutes or until a knife inserted in the middle of the pie comes out clean.

I almost forgot. Make sure you have a 9 inch deep pie crust, cause it fills it to the top. Sit a cookie tin under it or you will end up with one big mess in your oven, which from experience is not any fun cleaning up.

The latest meal prepared by my daughter was truly fantastic. A culinary delight, and I relished every bite with gusto. It was just a simple meal.
Sautť asparagus dripping with butter and melted cheese, grilled chicken breasts that had been marinated in a mesquite marinara, and a simple garden salad set my heart and taste buds dancing. The conversation during the meal was delightful, and I thanked God for having the pleasure of enjoying my daughters skill in the kitchen once again.

It isnít often I get to enjoy one of my daughters culinary delights due to her work schedule, but when she decides to cook on her days off I immediately move out of the kitchen. Her meals makes my mouth water, my taste buds dance, and my nose twitches from the rich delightful aromas coming from that kitchen in anticipation to a meal that truly delights the senses.

She uses just enough seasoning to add zest to her meals, and the way she mixes all the ingredients together truly is a skill. Not everybody has the ability to take plain ordinary vegetables and turn it into a savory delight that makes your mouth water when you smell that luscious aroma coming from the pot.

I thank God for blessing her with such a delightful talent, and I know I will continue enjoying those savory to the taste meals she sets before me with gusto.

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This article has been read 274 times
Member Comments
Member Date
C D Swanson 08/03/12
Savory to the taste...describes this piece perfectly. You were spot on in the meaning of the topic and brought it forward in an entertaining way. Nicely done.

Thanks. God bless~
Brenda Rice 08/03/12
I could almost smell the pie baking. You are correct there is nothing like souther pecan pie. You did a good job telling your story. It is very interesting and informative.
Shann Hall-LochmannVanBennekom 08/05/12
I liked how you added the recipe. That added a creative part to the article. Nice job.