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Episode Summary

In this episode, life has brought full circle the fact we don't know everything and we're not in control. So how do we respond?


Episode Notes

Intro & Housekeeping, 2:14: Thorns in the flesh, David and Saul, pride. 4:50: Behold the Lamb of God. 6:49: Parenting struggles with our 4 year old. 8:52: Forgetting bad things with your kids, the struggle with our human nature, why health and wealth. seems so appealing. 10:51: Community Comments on the news, anxiety and hopelessness. 12:28: Our desire to know and control, be omniscient like God, and our finite capacity to do so. 14:43: Embracing the life God gives us and just rolling with it. 15:50: Great Christmas books: The Best Christmas Pageant Ever; The Family Under the Bridge, Great Joy. 17:59: Lessons from the book of Judges about trying to control our world and being drawn away from the Lord because we’re trying to control. 22:22: “Going well” is different for God than it is with us. 27:05: The tension of the whole human life: enjoying your work but doing so in a fallen world and bumping against uncomfortable things- it’s for God’s glory. 28:55 Unbelievers thriving and the unjust and God’s glory will get accomplished eventually. 29:35: John Piper on Forgiveness, Justice and Mercy, Miroslav Volf: Exclusion and Embrace; Free of Charge: Giving and Forgiving in a Culture Stripped of Grace 34:10 The death of Molly’s great uncle and The Forgotten 500 from WW2 41:35: Death and Christmas and permanent loss 43:30: Control, Jesus’ humility and working for our salvation 45:38: Derek Webb, Abraham Piper, and Josh Harris themes on not being good enough 49:09: Being good and being good enough to earn salvation, psychologizing Christianity. 54:10: Freedom in our lack of control: don’t overcomplicate, do what’s in front of you today, eat drink and be merry. Too Busy to Flush Telegram Group Get $10 in Bitcoin! (Gemini App) Pique Tea - Referral Link (Website)

Subscribe and download on your favorite podcast provider today! Apple, Google,Spotify, Stitcher

Episode Summary

JR starts talking about their rabbit trying to hump the cats which leads us into a deep dive on the uniqueness of humanity over animals, the desecration of the image of God and some delicious marshmallows and savory popcorn because, well, we roll heavy and light just like that.

Episode Notes

2:06: Homemade marshmallows. Molly talks about current life madness, marshmallow making (blog link) 7:54: Cats wants to eat the rabbit, rabbit wants to hump the cats 12:17: The lion shall lie down with the lamb. The cat shall lie down with the bunny. What did cats before the fall? 15:50: Dogs don’t have a soul, humans are special and conveying that to kids 18:56: Extreme life-saving measures with pets and Our friend’s convo with kids about the violent death of an animal 22:54: Our cultural value on animals vs. humans 25:29: The abolition of man, winsomeness, Carl Trueman and David French, respect for marriage act 31:46: Living in a culture that values animals more than man and fundamentally devaluing of the image of God 32:47: Brian Godawa and the desecration of the image of God 35:19: Cats, wolves, delighting in destruction and Jesus warns about wolves infiltrating hthe flock- their only purpose is to destroy 38:27: Balenciaga ad campaign (theamericanconservative.com), delight in ruining the image of God 46:32: Encouragement in the difficult hardness- you don’t need to do it all in order to see God’s goodness 52:27: Savory popcorn for Christmas parties


  • Writer's pictureMolly

Updated: Dec 5, 2022

If you have never had a homemade marshmallow, roll up your sleeves and give it a try! They are a delightful treat that should be in a totally different food category than the "marshmallows" you buy in a store. As long as you can tolerate a bit of sticky mess and you have a stand mixer, you can probably make marshmallows at home.





Here's what I do, based on the famous chef Thomas Keller's "French Laundry" recipe:

- put 2.5T gelatin in the bottom of your stand mixer and pour 1/2 c water over the top of it. Let the gelatin "bloom" for about 10 minutes.


Meanwhile, combine in a medium saucepan, combine 2c sugar, 2/3 c light corn syrup, and 1/4c water. Bring this to a boil, and then boil it hard for one minute.


Now, slowly pour the sugar mixture into your stand mixer fitted with then paddle attachment (you can use the whisk attachment, too, but I don't think it's necessary, and it's harder to get all of the marshmallow scraped into your pan), with the mixer running on low. Boiling sugar hurts when it hits your skin, so do this very carefully. Once it's all poured in, turn the mixer off and scrape the bottom to make sure you get all of the gelatin mixed in, and then turn the mixer to med-high speed and just let 'er rip for 7-10 minutes. At some point, sprinkle in 1/4 salt.


You'll watch it gradually turn from a clear, gelatin-smelling sugar syrup to a light and fluffy thing that resembles marshmallow fluff. While this is happening, generously smear a 9x13 baking pan with coconut oil (you can use other oils, but I prefer coconut oil).


When your marshmallow fluff looks white and fluffy, pour in 1T vanilla extract and let it mix for another minute. Then, working quickly, pour the mixture into your greased pan. It is extremely sticky, and as it cools, it will become harder to pour and spread. You need to just resolve yourself that you won't get it all off of the beater and out of the mixer into the pan. This is more futile than trying to do it with Rice Krispie treats. I also mix my marshmallows for less time than the official recipe, because the cooler it gets, the harder it is to pour it into the pan to cool.


Let your marshmallows cool uncovered in the pan for 4+ or overnight.


When they are cool, dust a large cutting board with powdered sugar and also sprinkle some powdered sugar on top of your marshmallow block. Invert the block onto the cutting board and prepare to cut your marshmallows into desired sizes. There are a ton of ways you can do this, but here's what I do: I smear coconut oil on both sides of a big knife and cut through as much as I can, cutting into long strips and reapplying the coconut oil as frequently as necessary. At some point, you will probably need to completely wash your knife and start over. Once you have the strips cut, sprinkle powdered sugar over the "raw" edges on both sides - I do this using a powdered sugar sifter, kind of smearing it around with my fingers, and then I use the excess from the cutting board for more dredging, if necessary. Then I cut the long strips into cubes and dredge the raw edges again. I like to leave them sitting, spread apart, on the cutting board to set up for a few hours before sealing them in a tub or plastic bag. Store at room temperature.


You can also get fancy and drizzle them with chocolate or white chocolate and add sprinkles or crushed candy canes on top. I don't recommend coating entirely with chocolate because they will "weep" (kind of like a chocolate-covered strawberry) and get gooey.



And here's a delightful savory treat to balance out the sweet: Parmesan + Herb popcorn! (but do this recipe with real parmesan and real butter, obvs)

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