Humbled

Earlier today I experienced a humbling moment.  There is a particular co-worker who I work closely with at the university. She is a wonderful person and a wonderful instructor (she is also a Christian); however, our personalities tend to clash.  There have been several tense situations this semester and I found myself avoiding interacting with her as much as possible in order to minimize opportunities for conflict.  This morning she asked me to stop by her office for a moment and my sinful, judgmental mind immediately assumed the worst.  I figured there was a problem with a student on rotation or that she disliked something I had done, etc.  When I went into her office, I was fully expecting a fight. 

In fact, what occurred was just the opposite.  She presented me with a beautiful pashmina scarf and said that her students were selling them as a fundraiser and she thought of me and thought it would look pretty.  It is beautiful and is such a wonderfully thoughtful gift.  I was (and still am) humbled to the core.  She showed me love and generosity to my animosity.  She showed me Jesus.  Although I'm sure we will disagree on plenty in the future, I will never forget that we have Jesus in common and that she is trying as hard as I am to imitate Him.     

Recipe of the Week: Old Fashioned Cornbread
This recipe comes from my friend Molly and is my favorite cornbread recipe b/c it works well at altitude or sea level.  It's the basis of my cornbread dressing.

1 cup cornmeal
1/2 cup flour
1 cup buttermilk
1/2 cup milk
1 egg
1 tsp salt
1/2 tsp soda
1 TBS baking powder
2-3 TBS oil

Place oil in iron skillet and place skillet in the oven while the oven is preheating to 450.  Mix all other ingredients in a mixing bowl.  Once oven has reached 450, remove skillet and swirl oil around to coat the skillet.  Pour the hot oil into the cornbread mixture and stir quickly.  Pour cornbread mixture into hot skillet (you should hear it sizzle), and bake at 450 for 20 mins.  Enjoy!