We were blessed to host a couple at our home for a weekend from St. Vincent, Bro. Cecil Richards and his wife Carol. Bro. Cecil is the pastor of Kingstown Baptist Church in St. Vincent and he also has other associational duties. He is very active in preparing and organizing our mission trips each summer on the islands and that is no easy task. Coordinating daily transportation and where we will be ministering each day is exhausting, to say the least. He’s a trooper and completely thrilled to be able to assist our group.
As I’ve written in a previous article, Union Island is one of 32 islands in the Grenadines. It was almost totally destroyed by Hurricane Beryl this summer. Bro. Richards, along with many other churches, including First Baptist Douglas, are partnering to rebuild the Union Island Baptist Church. FBC Pastor Don Hattaway has been ministering to that church for decades. Hundreds of children, youth, and adults have heard the Good News of Jesus in that church and many souls came to know Him as their Savior. God is directing our steps to go forward and rebuild in an effort for Union Island Baptist to once again become a beacon of light in their community. If you would desire to be a part of this effort, you can send a check to:
FBC Douglas
124 Gaskin Ave. N
Douglas, GA 31533
or go to the fbcdouglas.com website, click “Give” and scroll to bottom where it says “Vincy & Union Island.”
Bro. Cecil and Ms. Carol were given a South Georgia welcome at our home and the weekend was a blast. Preparing meals and making our friends feel like our home is theirs is a task I take seriously. I showered them with plenty of food and conversation. One of my favorite recipes to share with family and friends is “Salmon on a Cedar Plank.” Not only is it delicious, its presentation is stunning! All you need to do is add a salad or a veggie, bread and you’ve got a five-star meal. Give it a try! I promise you won’t be disappointed!
“The secret ingredient is always Love!”
Pam
Dressing:
2 tablespoons fresh lime juice
2 tablespoons rice vinegar
2 tablespoons Dijon mustard
2 tablespoons honey
2 tablespoons fresh chives, minced
1 teaspoon kosher salt
1/2 teaspoon granulated garlic or garlic powder
1/2 teaspoon black pepper, freshly ground
1/4 teaspoon ground cayenne pepper
1/4 cup extra virgin olive oil
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1 large salmon fillet, with skin
1/2 teaspoon kosher salt
1/4 teaspoon black pepper, freshly ground
1 untreated cedar plank
(submerged in water for at least several hours)
In a blender, combine the dressing ingredients (except the oil). Mix until well blended. With the blender still running, slowly pour in oil to make a smooth dressing.
Season the fresh side of the salmon with salt and pepper. Pour about half of the dressing over the salmon and use a brush to coat evenly. Remove the plank from the water and immediately place over direct heat on a grill (coals or gas) until the edges start to smoke and char, 3 to 10 minutes. Move plank to indirect heat. Place salmon on the plank, skin side down. Grill until the salmon is just slightly pink in the center and brown on the edges, 20 to 25 minutes. Be careful not to overcook. Serve with the remaining dressing.
