Several times over the last few years, Hubby and I have escaped to Genesee Home. It’s a lovely getaway for folks in ministry where they treat you like royalty and provide the rest that is so needed for those of us in the people caring business. The rooms are beautiful and the hosts, Charley and Bev Blom, have a special gift of hospitality that allows you to feel pampered during your week away with Jesus.
One of my favorite times of the day at Genesee Home is dinner. All meals are awesome. I mean, really, really awesome. But dinner is exceptional. Not only does Charley keep the small group of guests talking and laughing, but Bev, your hostess, and Lorraine, your awesome Genesee Home cook, personally serve you a three course meal. You are not allowed to help or do dishes. The food lures you into the kitchen long before dinner is served–who can pass up the smell of good cooking and the sound of good conversation. Luckily, the kitchen is large and there is lots of room to stand around visiting and begging Lorraine for a sneak bite before dinner.
Last time I was there I bought the Genesee Home cookbook so I could serve such lovely meals at home. Of course I don’t have Bev and Lorraine to serve the yummy meals, but Hubby keeps us talking and laughing at our home dinner table.
Here’s one of my favorite side dishes for a cozy Autumn dinner from the Genesee Home cookbook.
Garlic Roasted Asparagus
2 bunches thick asparagus, trimmed
1/4 cup olive oil
4 cloves garlic, finely chopped
1 tsp. sea salt
lemon wedges for garnish
Preheat your oven to 450 F. Arrange the asparagus on a rimmed baking sheet in a single layer and sprinkle the oil, garlic, salt and pepper over the asparagus. Roll them to coat. Roast the asparagus in the oven until crisp-tender, about 8 to 10 minutes. Serve warm with the lemon wedges. Makes 4 servings.
Where is your favorite place to get away and rest? What’s your favorite Autumn side dish?
In Him together, Susan Gaddis