Technology or No Technology, That Is the Question!

How did we travel without GPS? How did we communicate long-distance? How did we entertain ourselves while waiting? How did we locate information we wanted to complete tasks and answer questions?  Some days I wonder, how did we do anything without our hand-held devices?

This might come as a surprise -- we used to use our brains and a variety of resources to draw conclusions, solve problems, infer, build connections, and make decisions.  All on the power of our own brains working with the information we found in the world around us.  And, we communicated differently, and in my memory, a lot more than we do now.

Our family uses technology on a daily basis, and in one marked way, probably differently from most families. With an often-traveling husband and dad, we rely on technology to stay connected in the day-to-day that our Business Traveler misses too often, and he, in turn, keeps us apprised of his whereabouts, discoveries, and beautiful or interesting sights along his way.  Technology keeps us connected in a good way.  We tune in to each other, share our day, toss a few photos of unique/surprising/funny instances into the ether, and generally know as much of the scoop as possible from hundreds or thousands of miles away.  We think about each other, and want to maintain closeness when distance changes our relationships.

So, then we get under the same roof and within the same four walls.  What could be closer?  Do we not chat like long-lost friends and share our thoughts, our discoveries, and our family bond?

Here's where it gets dicey.

Most of our four-some, when physically present, have a tendency to populate the same room but communicate with others outside this space from behind dimly-lit screens. Silence fills the room we actually inhabit, though sometimes chuckling or laughter ensues, but we do not share the joke made by an invisible invader in our home.  We might as well be at a bus stop with strangers. Together, yes, but not connected.

Ugh.

We have the opportunity to spend time together, yet that very technology that unites us divides us.  Reaching into other relationships with anticipation and without warning (no ringing, no talking), we abandon the humans in the moment ... right in front of us ... on the other side of the room.

This scene has hit thousands of relationships with full force, with the power to destroy them.  My dear ones are too dear for me to sit and watch this, and so I stopped watching (occasional relapses, yes, but on the whole, I zip my lips and avert my eyes).  I'm not perfect as I scroll Facebook occasionally, or get lost in a sea of Pinterest-ing recipes.  I try to keep my screen time at a minimum, and use the desktop computer to keep myself accountable for all to see.  Like now.

I used to make comments to my dear people here.  I used to ... ahem ... nag.  I used to give examples of the ill effects technology has on the brain, body, and relationships.  I used to sigh a lot.  I used to walk emphatically in to the kitchen and entertain myself by doing the dishes (most-detested task of all time).

Instead, I am learning to pray on it.

I pull out a book, knit, work on a chapter in my journaling Bible, and pray between the rows or lines as I go.

I get some eye rolls when I mention this tactic, but it's His idea, not mine.  as Matthew 11:28-30 says,

“Come to me, all you who are weary and burdened, and I will give you rest. Take my yoke upon you and learn from me, for I am gentle and humble in heart, and you will find rest for your souls.  For my yoke is easy and my burden is light.”

Who am I to question the Father of All?  And I am weary -- of feeling ignored, of receiving complaints, of seeing little or no change in the situation.  And I realize when I try to intervene for the good of love and family, I appear to my loved ones as the squawking seagulls in the animated film, "Finding Nemo."

My dear family sees me wanting it my way, staring them down, waiting impatiently, and demanding.

When I ask God to handle the situation, things happen.  Conversations start.  Screens go dark.  Life begins to hum a little differently.  It's not completely without flaws (these screens call loudly in the the mind, offering immediate feedback with little effort), but my version of initiating change fails and pales in comparison to God Almighty's ways.

Perfect.  All-knowing.  Ever-present.  Full of grace.

Thank you, God, for doing what I cannot, and proving to me that you, as always, are right.

Teriyaki on the Grill: Teriyaki Marinade, Sauce, and How-To

We're enjoying a happy 72 degrees and mostly sunny skies today.  Not usual for early June, but I claim it as a Perfect Day.  Thank you, God!

Summer, even on a cooler day like today, feels like Marinade Season. After the tradition of Memorial Day hotdogs and hamburgers passes like the wildfire May always seems to inflict on my calendar, we need something! Oils, vinegars, seasonings, and other flavorful additions change meats from "usual" to extra mouth-watering.  Simple.  I can make them and tweak them as we like (usually, more garlic).  Oh, yeah.

Teriyaki sauce has made my family happy ever since the kids could barely see above the edge of the kitchen counter top.  Best of all, on-hand ingredients make it cheap and easy to mix on the fly without preservatives, and no MSG or high fructose corn syrup.  Good news all around, I think.

I make the marinade recipe, which turns to sauce with one ingredient and some heat, if you like.  Also, I want to jot down our three favorite ways to enjoy this teriyaki recipe, just because.

Small "if you want to extend the deliciousness"  or "golden nugget recipes" appear highlighted in gold.  You'll find the golden nugget for a small batch of sauce made from the marinade recipe below.



Teriyaki Marinade (sauce-making instructions following)

1/2 c. soy sauce (regular or low-sodium, as you wish)
1/2 c. water
6 T. sugar
3 T. Worcestershire sauce
1-1/2 T. rice vinegar (white works, too)
1-1/2 T. canola oil
1 tsp. onion powder
1 tsp. garlic powder
3/4 tsp. ground ginger

Mix together and refrigerate if not using right away as marinade.
To use as marinade, hop down below the next 6 lines for three more ways to use this recipe.



To make sauce out of all of it:

Add unused marinade to a sauce pan and whisk in 2 tsp. cornstarch.  Bring to a boil over medium-high heat, stirring often.  Heat only until sauce begins to thicken, remove from heat and cool.

To make sauce from 3/4 cup of reserved marinade: 

Add 3/4 cup marinade to a small sauce pan and whisk in 1 tsp. cornstarch.  Bring to boil over medium-high heat, stirring often.  Heat only until beginning to thicken.  Remove from heat and cool.  

1. Chicken Kebobs with Teriyaki Marinade (4 servings)

3-4 boneless, skinless chicken breasts, cut in 1-1/2-inch cubes

1 recipe Teriyaki Marinade (reserve one cup for making sauce)
1 red onion, cut in sixths, then chop each 1/6th in 3-4 chunks
1 orange pepper cut into 1-1/2-inch chunks
4-5 skewers for grilling kebabs

Two hours before grilling, add cubed chicken to a resealable container or gallon-size baggie, and add all but 3/4 of marinade recipe.  Mix well to coat chicken. Cover/seal and chill until ready to grill. Meanwhile, follow directions for making sauce from reserved marinade (in the golden highlight above).

Before grilling, remove chicken from refrigerator, drain and discard used marinade.  Thread a piece of chicken on the first skewer, and follow with any pattern you like.  Chicken-pepper-chicken-onion, or chicken-pepper-onion.  Repeat until the skewer is full. Fill the next 3-4 skewers.  Preheat your grill, or use a grill pan indoors on the stove top.  Grill over medium-high heat for about 3 minutes, until you see nicely caramelized edges and grill marks.  Turn kebabs 1/3 turn and repeat, then turn a final time until done.

Serve with your choice of side items, and drizzle some of the teriyaki sauce you made earlier.


2. Summer Salad with Teriyaki Chicken (4 servings)

3-4 boneless, skinless chicken breasts
1 recipe Teriyaki Marinade (reserve 3/4 cup for making sauce)
4 large salads (your choice of greens)
1/2 c. chopped strawberries
1/2 c. blueberries
1 c. mandarin oranges, drained
1/2 c. chopped pecans
Teriyaki Sauce

Two hours or the night before grilling, add chicken and all but 3/4 cup marinade to a resealable container or gallon-size baggie.  Mash it around well to distribute marinade.  Seal and refrigerate until ready to grill.  For making sauce from the reserved marinade, see gold highlighted section above.  When finished thickening, remove from heat to cool, then refrigerate.

When ready to grill, remove chicken from refrigerator, drain and discard used marinade.  Grill chicken breasts over medium-high heat (use outdoor grill or indoor grill pan), cooking for 4-5 minutes per side and no longer pink in the center.  Remove from heat and cut into 1/2-inch cubes.  Set aside.

In four large salad bowls or plates, add salad greens, then divide grilled chicken among the servings.  Top with strawberries, blueberries, mandarin oranges, and pecans.  Drizzle Teriyaki Sauce (reserved) as dressing.


3. Chicken and Broccoli Teriyaki (4-6 servings)

3-4 boneless, skinless chicken breasts, cut into bite-size pieces
1 recipe Teriyaki Marinade (reserve 1-1/2 c. for making sauce)
2 tsp. cornstarch
canola oil
1 small onion, diced
1 bunch broccoli, cut into florets (add as much as you like)
1/4 c. water
cooked rice (optional, in amount desired)


Two hours or the night before, add cut-up chicken and all but 1-1/2 cups marinade to a resealable container or gallon-size baggie.  Mix well to distribute marinade. Seal and refrigerate until ready to cook.

In a large pan or wok, heat about 1/4 c. canola oil over medium-high heat.  Turn up the heat to high, add drained chicken bites in small batches, so as not to crowd the pan.  Cook, stirring frequently, until chicken bites are almost completely cooked.  Remove to a bowl and repeat small batches with all of the chicken. Add onion to the pan, stirring and cooking about 2 minutes.

Add water to the broccoli, and pour all into the pan, covering immediately to trap steam.  Cook 5 - 7 minutes, covered, until broccoli is tender-crisp.  Add cornstarch to remaining Teriyaki Marinade, whisking well, and add all to the cooking pan.  Cook and stir until sauce thickens.  Serve with rice, if desired.

Teriyaki flavor allows other ingredients in a dish, such as the fruit in the salad, or the vegetables in the other two recipes, to stand a chance of exhibiting their flavors without the sauce taking center stage.

Ahhh, teriyaki.  You do your job well.