Tag Archives: Shauna Niequist

Dark Chocolate Sea-Salted Toffee @incourage


Before the heat of summer descended upon us making me reluctant to turn on the oven, I decided to brave making candy on that Saturday.

In the past, my attempts to make candy failed. I used the wrong ingredients or I cooked it too long. Bread and Wine author, Shauna Niequist insists the recipe for Dark Chocolate Sea-Salted Toffee doesn’t need a candy thermometer.

It’s 1 cup of butter, 2 cups of sugar, 1 cup of dark chocolate chips, and 1 teaspoon of coarse sea salt. Her descriptions on page 196 made creating this candy easy. My friends that night loved the toffee. The pop of salt, said my friend, was pleasant.

The treat was consumed over the week, but it does soften if at room temperature too long. Niequist admitted this, and when you live in Arizona, the softening point comes quickly. So store this great treat in the refrigerator when not serving it. Meanwhile, Incourage has a book club study going on right now here.



Book Review: Bread and Wine (Part II)


A Love Letter to Life Around the Table with Recipes

More than that, I am a bread-and-wine person. By that I mean that I’m a Christian, a person of the body and blood, a person of food and drink, and also, at the very same time, I recognize them as something much greater—mystery and tradition and symbol. Bread is bread, and wine is wine, but bread-and-wine is another thing entirely. The two together are the sacred and the material at once, the heaven and earth, the divine and the daily.” – Pg. 11, Bread and Wine, Shauna Niequist; Zondervan

Bread and Wine by Shauna Niequist makes you wish she lived next door to you.

Niequist writes a combination cookbook and blog-like chapters, filled with warmth and love for her friends, husband, and you and me. Included in most chapters are recipes. I have tried two so far–the Bacon-Wrapped Dates and Goat Cheese and the Blueberry Crisp.

This was before baking.

The Blueberry Crisp (pictured above) was altered. I used blueberries and strawberries. Also, nuts were omitted. Almond Meal costs nearly $10 a bag and so I substituted flour. The result wasn’t what I liked. It wasn’t sweet enough. So I grabbed a handful of brown sugar which made it perfect. I probably won’t make it again. Her other recipe was a risk.

IMG_3947 IMG_3948

Bacon-Wrapped Dates with Goat Cheese (pictured above) was a surprising treat. My husband hated it. I couldn’t stop eating them. When you bite into them, you don’t really detect the dates. I used dried dates and not fresh. The dates added a light touch of sweetness to the savory. The goat cheese didn’t stand out strong, but became subtle as it baked. I used thick-cut gourmet apple-smoked bacon in this recipe. I tried to persuade my co-workers to try the recipe, but they were making all sorts of faces at me. My husband says, “Dessert and meat do not go together.” It’s another snack recipe that I don’t have to share, like avocados.

Overall, I loved this book. Like any recipe book, you will always have your winners and losers. Having only tried two recipes so far in this book (later in the week, I plan on making the goat-cheese biscuits), the Blueberry Crisp was definitely the loser. Most of her recipes are gluten-free or altered to fit her particular diet. I gave this book four stars.

*Book given by publisher to review. You can read Part I on the review here.

House Shame (Bread and Wine Review, Part 1)

apple crumb muffins

How many times have I said that I want people to stop over unannounced sometimes (I stress the word sometimes)? Not every time, but sometimes. I used to keep baked goods on hand and fresh tea bags in case someone wanted to stop by to talk, eat, and connect. My husband and I designed our kitchen to be like a coffee house, to encourage people to visit. What happened is reflected by author, Shauna Niequist in her book, Bread and Wine. There is so much here that I can relate to, including the writer part.

Shauna speaks about her friend who owns a beautiful home. Her friend collects hotel silver, presses her napkins, and Shauna has never seen her home, “less than sparkling. Ever.”


She came in and hugged me and sat on the couch in our kitchen, and we chatted about various things–her work, my work, our kids. And I tried not to absolutely freak out. I hope she didn’t notice that I practically developed a facial tic while we chatted.

This is the thing: it was an unannounced stopover. While I was writing. When I am writing at home, it’s as though I am a homebound invalid. No makeup, hair in a ratty bun just above my forehead. Crooked glasses, Aaron’s gym socks. I’m not suggesting I was just a little ragged around the edges; I was terrifying. My brother had given me a sailing shirt, one of those half-zips made of some sort of wicking fabric. I thought it would make me look a little sporty; it makes me look like a forty-eight-year-old athletic director at a small women’s college.

Let’s talk for a moment about my home during that fateful visit. First, the smell: my whole house smelled because I hadn’t done the dishes for days. Many, many days. There are reasons for this, of course, but when someone’s standing in your kitchen, it’s hard to explain the breakfast dishes on the coffee table, the popcorn bits all over the rug, and the smell–heavens, the smell!–of dirty dishes in the sink.

This is the shame double whammy–my body and my house. It was almost physically painful. But this is the thing: she’s my friend. And even though having her sit right in the middle of my house mess set off every shame alarm I have, I stayed there, perched on my couch, listening and talking.

Just the week before, she and I had been talking about the writing I was doing, and I was telling her that while I’m writing about food, what I’m finding is that a lot of it is about shame, about the ways we feel inferior, and because of those feelings, we hide. And of course, it’s all fun and games to talk about these those ideas, and then the next thing you know, you’re in your husband’s gym socks and your kitchen stinks. You’ve got a chance to practice what you’re preaching, and you’re breaking out in hives.

I felt within myself the desire to shoo her out, to hide, to keep her from the disorder that is my real, actual life some days. But I took a deep breath, and she sat there listening to me across my dirty coffee table, and we talked about community and family and authenticity. It’s easy to talk about it, and really, really hard sometimes to practice it.


Shauna really takes us to the heart of hospitality here. All of the above is what I have felt, done, and struggled with. My family might remember the times when I wanted a half an hour warning before they came over to hurry and hide the undone dishes, spray some air freshener into the air, and make sure I could treat my family with all the love of hospitality. I agree with Shauna for these next reasons why most of us do not entertain and come together in fellowship:


This is why the door stays closed for so many of us, literally and figuratively. One friend promises she’ll start having people over when they finally have money to remodel. Another says she’d be too nervous that people wouldn’t eat the food she made, so she never makes the invitation.

But it isn’t about perfection, and it isn’t about performance. You’ll miss the richest moments in life–the sacred moments when we feel God’s grace and presence through the actual faces and hands of the people we love–if you’re too scared or too ashamed to open the door. I know it’s scary, but throw open the door anyway, even though someone might see you in your terribly ugly half-zip.

I don’t want to hear from the people whose house is always Home and Garden perfect (bless you for your beauty!), but from those of us, like me and my husband who struggle to keep the house clean and balance work and family in this crazy ride we call life. Be brave. Is your house always picture perfect? What do you think of Shauna’s words?


This is part one of my review of Bread and Wine: A Love Letter to Life Around the Table With Recipes, published by Zondervan. This excerpt was done with permission from page 108-109.