Rocky Gap State Park, Flintstown, Maryland
Then Jacob left Beersheba, and Israel’s sons took their father Jacob and their children and their wives in the carts that Pharoah had sent to transport him. They also took with them their livestock and the possessions they had acquired in Canaan, and Jacob and all his offspring went to Egypt…. (and here, scripture goes on to name each son and grandson) All those who went to Egypt with Jacob – those who were his direct descendants, not counting his sons’ wives – numbered sixty-six persons. With the two sons who had been born to Joseph in Egypt, the members of Jacob’s family, which went to Egypt, were seventy in all. ~ Genesis 46:5-27 So by someone else’s count, there were 33 descendants by Jacob’s wife, Leah; 16 by wife Zilpah; 14 by wife, Rachel (includes Joseph and his two sons); and 7 by wife, Bilhah for a total of 70. Add to that count that there were also daughters (at least one that we know of – Dinah) and probably granddaughters, plus servants! That must’ve been quite a caravan! This is the beginning of the nation of Israel, as God is making the way for them to prosper and grow in number over the next few hundred years. Looking ahead, Moses led an estimated two million people out if Egypt! According to Exodus 12:37, there were “600,000 men on foot, besides women and children. Many other people went up with them . . . .”
We hung out at our own State Park today, taking a walk to the aviary in the afternoon. Blaine did a few odds and ends to get us ready to move tomorrow, and I worked on domestic goddess stuff and did some blogging; trying to get as caught up as possible before we head to Washington, DC.
Our eyes are such marvelous creations that we often take for granted! He’s missing a wing.
In my effort to try to find some healthy, inexpensive meals (to make up for all the unhealthy, expensive ones we had at home), I came across this recipe for cauliflower steaks. I know. To some (including us) it sounds strange, but they were actually really good! And we ate for about $2 each! The only problem was, I cut the stem too short and much of it fell into pieces. So I air-fried instead of grilling. Worked great! Soon, I’ll be able to dispense with Blaine’s grilling altogether. Oh. Wait. Somehow, I just don’t think burgers and steaks would be the same in an air fryer . . . 😊
INGREDIENTS
1 large head cauliflower, outer leaves removed, stem trimmed
1 tbsp. extra-virgin olive oil
Kosher salt
Freshly ground black pepper
1/4 c. freshly chopped cilantro
1 small green onion, finely diced
1 small clove garlic, minced
1 tbsp. brown sugar
1 tbsp. fish sauce (or soy sauce)
1/2 tsp. crushed red pepper flakes
Juice and zest of 1 lime
1/4 c. chopped salted peanuts
DIRECTIONS
- Heat grill to medium. Place cauliflower stem-side down on cutting board and cut into 1″ thick “steaks.” Rub olive oil all over and season both sides with salt and pepper.
- Grill cauliflower 8 minutes per side, covered, until charred and tender.
- Meanwhile, in a small bowl, stir together cilantro, shallot, garlic, brown sugar, fish sauce, red pepper flakes, and lime juice and zest.
- Transfer grilled cauliflower to platter, spoon over sauce, and sprinkle with peanuts.
HINT: We didn’t use the peanuts, and I used soy sauce. We thought there was a bit too much cilantro, but that would depend on individual tastes.