God and Nature Summer 2024
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Food for the Soul 1
By Kristine Johnson
As I write this, my daughter and I have recently returned from a week in Washington, DC, where we saw many of the typical tourist attractions—museums, landmarks, memorials, monuments, the White House, and the Capital—before heading to the Catholic University of America for the annual American Scientific Affiliation conference.
I highly recommend mother-daughter trips! They build connections, memories, and a sense of belonging. After the conference, we felt refreshed and energized, and our souls were satisfied from the fellowship, worship, and wonder of the week. At the same time, we were ready to come home. We longed for our own beds and home-cooked meals. It is true that humans cannot live on bread alone; we need food for the body and nourishment for the soul.
For our family, a favorite summer meal includes grilled honey-smoked turkey tenderloin, mashed potatoes, and fresh green beans, carrots, or beets. As we head into fall, I’m also likely to include cranberries and stuffing, fresh dinner rolls, or even cranberry bread.
Heavenly Father, we thank you for the season of learning, growth, and fellowship experienced on our trip to Washington DC and the ASA annual conference. We thank you for the food—both the literal food we ate as well as the spiritual sustenance we shared at the conference. And we thank you for the experience of coming home, the love in our family, and the peace we receive from a home-cooked meal and a good night’s sleep in our own beds. Amen.
Taste and see that the LORD is good; blessed is the one who takes refuge in him. (Psalm 34:8)
There is a time for everything, and a season for every activity under the heavens. (Ecclesiastes 3:1)
By Kristine Johnson
As I write this, my daughter and I have recently returned from a week in Washington, DC, where we saw many of the typical tourist attractions—museums, landmarks, memorials, monuments, the White House, and the Capital—before heading to the Catholic University of America for the annual American Scientific Affiliation conference.
I highly recommend mother-daughter trips! They build connections, memories, and a sense of belonging. After the conference, we felt refreshed and energized, and our souls were satisfied from the fellowship, worship, and wonder of the week. At the same time, we were ready to come home. We longed for our own beds and home-cooked meals. It is true that humans cannot live on bread alone; we need food for the body and nourishment for the soul.
For our family, a favorite summer meal includes grilled honey-smoked turkey tenderloin, mashed potatoes, and fresh green beans, carrots, or beets. As we head into fall, I’m also likely to include cranberries and stuffing, fresh dinner rolls, or even cranberry bread.
Heavenly Father, we thank you for the season of learning, growth, and fellowship experienced on our trip to Washington DC and the ASA annual conference. We thank you for the food—both the literal food we ate as well as the spiritual sustenance we shared at the conference. And we thank you for the experience of coming home, the love in our family, and the peace we receive from a home-cooked meal and a good night’s sleep in our own beds. Amen.
Taste and see that the LORD is good; blessed is the one who takes refuge in him. (Psalm 34:8)
There is a time for everything, and a season for every activity under the heavens. (Ecclesiastes 3:1)
RECIPE
Turkey: Honey Smoked Tenderloin
Serves 2-3
1 turkey tenderloin (about 12 ounces)
2 tablespoons honey
4 tablespoons melted butter
1 cup wood chips (such as applewood, hickory, or mesquite)
RUB
½ teaspoon basil
½ teaspoon oregano
1 teaspoon paprika
½ teaspoon rosemary
½ teaspoon sage
1 teaspoon steak seasoning (like Memphis Steak or Northern Lights from Wayzata Bay)
BRINE
½ cup salt
½ cup sugar
1 tablespoon peppercorns
1 bay leaf water
In a bowl mix brine ingredients with enough water to cover tenderloin. Add tenderloin and refrigerate for 4-8 hours. Wrap half of the wood chips in an 8” x 12” inch piece of foil and poke 3 or 4 holes in the foil. Repeat with the other half of the wood chips. Place 1 foil packet near heating element of the grill and preheat grill to 300°.
Pat tenderloin dry. Mix rub together and spread on all sides of tenderloin. Place turkey on grill but not directly over heating element. After 20 minutes, rotate turkey clockwise by 180°. (Keep the same side up but rotate so opposite side is closer to the heating element.) Baste with butter. After 20 minutes, rotate again and baste with butter. Switch the wood chip packets. Mix honey with remaining butter and baste turkey. After 10 minutes, check internal temperature and baste with honey-butter every 5-10 minutes until internal temperature is 160-165°. Remove and let rest 10 minutes. Baste with honey-butter and serve.
Turkey: Honey Smoked Tenderloin
Serves 2-3
1 turkey tenderloin (about 12 ounces)
2 tablespoons honey
4 tablespoons melted butter
1 cup wood chips (such as applewood, hickory, or mesquite)
RUB
½ teaspoon basil
½ teaspoon oregano
1 teaspoon paprika
½ teaspoon rosemary
½ teaspoon sage
1 teaspoon steak seasoning (like Memphis Steak or Northern Lights from Wayzata Bay)
BRINE
½ cup salt
½ cup sugar
1 tablespoon peppercorns
1 bay leaf water
In a bowl mix brine ingredients with enough water to cover tenderloin. Add tenderloin and refrigerate for 4-8 hours. Wrap half of the wood chips in an 8” x 12” inch piece of foil and poke 3 or 4 holes in the foil. Repeat with the other half of the wood chips. Place 1 foil packet near heating element of the grill and preheat grill to 300°.
Pat tenderloin dry. Mix rub together and spread on all sides of tenderloin. Place turkey on grill but not directly over heating element. After 20 minutes, rotate turkey clockwise by 180°. (Keep the same side up but rotate so opposite side is closer to the heating element.) Baste with butter. After 20 minutes, rotate again and baste with butter. Switch the wood chip packets. Mix honey with remaining butter and baste turkey. After 10 minutes, check internal temperature and baste with honey-butter every 5-10 minutes until internal temperature is 160-165°. Remove and let rest 10 minutes. Baste with honey-butter and serve.
Kristine Johnson is a Senior Advanced Systems Engineer at Honeywell Aerospace Technologies leading various systems, qualification testing, and hardware teams on several commercial aviation products. Kristine is a Fellow of the American Scientific Affiliation (ASA), President of the North Star Chapter of the ASA, and oversees the Christian Women in Science (CWiS) Facebook page. She is on the Industry Advisory Board for the University of Northwestern’s Engineering program and Vice President of the Christian Engineering Society. She is a member of the Society of Women Engineers and is also a professional face painter.
Kristine Johnson is a Senior Advanced Systems Engineer at Honeywell Aerospace Technologies leading various systems, qualification testing, and hardware teams on several commercial aviation products. Kristine is a Fellow of the American Scientific Affiliation (ASA), President of the North Star Chapter of the ASA, and oversees the Christian Women in Science (CWiS) Facebook page. She is on the Industry Advisory Board for the University of Northwestern’s Engineering program and Vice President of the Christian Engineering Society. She is a member of the Society of Women Engineers and is also a professional face painter.