I love Sundays. They are typically my favorite day of the week. Yesterday was especially wonderful. We attended our Stake Conference, a special church meeting, where we were blessed to have Elder Brimhall and Elder Ballard speak to us. Elder Brimhall is the managing director of the Family History Department and family history was clearly the theme of our conference. It is a subject that has become increasingly stressed in our church and it is easy to listen without really absorbing, feeling saturated from all you have previously heard.
I’ll admit that when I realized that most of the talks were going to focus on family history I was a little disappointed, but as I listened to the various talks I was able to gain a different understanding and appreciation for family history and its importance. They spoke of getting to know our ancestors, not just their names, birth and death dates, but who they were and the stories of their lives. I don’t know many of my ancestors’ stories, but I am more intrigued now to seek them out and see what lives they lead. What trials did they face? How did they overcome them? What can I learn from them? As I pondered these questions I also asked myself what kind of history am I writing for my posterity? When they look back on my life, what will they see? Will I leave a legacy that they will want to follow? It made me realize that, for me at least, family history is both looking back and knowing where we come from, but also focusing on the story I am writing. Is it one I will want my grandchildren and great-grandchildren to know? I think time is the only answer to those questions, but it is always nice to have an opportunity to reflect on our lives and refocus when necessary.
Sunday afternoon was calm and relaxing as I began dinner preparations. Last night’s dinner was inspired by a friend telling me about these amazing sweet potato, chicken and peach kebabs they had awhile back. They sounded good to me, so I changed the sweet potatoes to yams since I like them better and then all I had to do was come up with an appropriately delicious marinade:-)
Yam, Chicken and Peach Kebabs
6 pieces of chicken, thawed
2 medium yams
3 peaches, hard
¼ C lemon juice
¼ t salt
½ t garlic, minced
Dash of cinnamon
Dash of lemon pepper
2 pinches of pepper
- Cut chicken and yams to similar sized pieces. Steam the yams for approximately 4 minutes or until very soft but not entirely cooked.
- Remove the pit of the peach and puree all the marinade ingredients. Pour marinade into a gallon Ziploc bag and add chicken and yam pieces. Leave in the fridge to marinade over night if you have time. If not, marinade for as long as possible.
- Cut peaches, preferably into similar sized pieces as the chicken and yams, and assemble skewers. I prefer to alternate between ingredients on the same skewer, however I was using ripe peaches so I put them on a separate skewer and cooked them for less time. Assemble skewers, as you like.
- Place kebabs on the grill and cook for 4-5 minutes. Flip them to the other side and grill for another 4-5 minutes. Since I did my peaches separately I grilled them for about two minutes on each side. Your chicken should be cooked through by then, but check one of the middle pieces to see if it is done. Obviously if the chicken needs more time, leave the kebabs on the grill a little longer.
The weather was so beautiful last night that we set a blanket on the grass and ate our dinner outside. The kebabs were fantastic! The peaches definitely stole the show though. It is amazing how simply grilling them brings out so much amazing flavor. We also discovered that peach with a piece of chicken in the same bite is pretty darn amazing. I have decided that grilled peaches should be a requirement for the summer. I might have to have them again… and soon!