Waiting for Bread . . . and for God's Future

I read this prayer this morning and wept. Once again, I feel like Walter Brueggemann has looked into my soul and expressed my thoughts, tears, and anxieties in such a beautiful, eloquently raw way.

Waiting for Bread . . . and for God's Future
On reading Micah

We are strange mixtures of loss and hope.

As we are able, we submit our losses to you.
   We know about sickness and dying,
                   about death and mortality,
                   about failure and disappointment.
   And now for a moment we do our
               failing and our dying in your presence,
               you who attend to us in loss.

As we are able, we submit our hopes to you.
We know about self-focused fantasy
                and notions of control.
         But we also know that our futures
                are out beyond us,
                         held in your good hand.

Our hopes are filled with promise of
        well-being, justice, and mercy.
Move us this day beyond our fears and anxieties
        into your land of goodness.
                We wait for your coming,
                we pray for your kingdom.
        In the meantime, give us bread for the day.

Walter Brueggemann, Prayers for a Privileged People, page 167

Chicken Peach Quesa-pitas

This recipe was my favorite way to use up Honey and Lavender Crock Pot Chicken. I suspected that the flavors in which I cooked the chicken would pair well with the flavors in this quesadilla recipe. And, if I may say so myself, I was right. If using honey lavender chicken, I'd go with Monterey Jack cheese; if using regular chicken, I think the pepper Jack would be better.

You could certainly use tortillas, as the original recipe calls for. I simply had pitas on hand, so that's what I used.

I almost skipped the honey-lime sour cream element, and I'm really glad I didn't. The sour cream added a additional layer of flavor which was quite good. You could probably substitute plain Greek yogurt for the sour cream.

Chicken Peach Quesa-pitas

Adapted slightly from Cooking Light

Yield: 2 servings

Ingredients

1/2 tsp. honey

1/4 tsp. lime juice

1/4 cup reduced fat sour cream

2 whole wheat pitas, cut in half

Approx. 1/2 cup shredded reduced fat Monterey Jack or pepper Jack cheese

1/2 cup cooked, cubed chicken         

1 peach, thinly sliced

2-4 tsp. chopped fresh cilantro

Directions

Combine honey, lime juice, and sour cream, stirring well with a whisk or fork. Cover and chill until ready to serve.

Preheat a George Foreman grill. Spray the both sides of the pita pockets with olive oil cooking spray.

Fill each pita pocket half with 1/4 of the remaining ingredients—cheese, chicken, peaches, cilantro, and more cheese. Grill each pocket half in the George Foreman for 3-5 minutes, until pita is toasted and cheese is melted. Serve with the honey-lime sour cream.

Results

Fresh and summery. Quick and easy to throw together. Doesn't heat up the house. Delicious!