Rest, Heal, NOURISH!

2021-01-19 |

Category: Blog

Genesis’ mission is that people are coming here for rest, healing, or maybe education and inspiration. My role is to make our guests feel comfortable, full and fulfilled so they can focus on what they came here for.

Until working at Genesis, I’ve never felt how important feeding people is, how meaningful it can be to them. Here, guests are so grateful and thankful for being taken care of. People want to take me home with them! It’s been a nice surprise to see how much it means to people; I didn’t realize what a spiritual thing it can be.

My favorite part of the job is looking for new recipes and experimenting with them, adapting them to Genesis’ audience, and seeing it all the way through. Sometimes the work is very hard, physically, and demanding. I take pride in what I do and because I know it means so much, I’m motivated to do it well. I can catch up on my own rest after the guests have left.

This year under COVID, I’ve started helping out at Providence Ministries, feeding people who are impoverished. Seeing kids at the door, waiting in line brings the reality of the news to a whole new level. The hardship is real. These folks are one step away from losing a job, or a home, and with a bad stroke of luck, that could be me and my family. It’s a hot meal that means a lot to them in a different way than what it means to Genesis guests. It is a diverse population in all ways – age, ethnicity – and if they catch my eye through the doorway, they’re blowing kisses. It’s incredible.

My encouragement to everyone is to hang in there. I miss the days the kitchen was full of diet aides and part time cooks, and the dining rooms were full of guests. I look forward to having that back, when we can. In the meanwhile, I need to get the apple crisp out of the oven and slice the pork tenderloin.

In closing, see below and please enjoy a recipe from my kitchen to you!

Blessings!

Jennifer Moynihan, Genesis Chef

Creamy Alfredo Gnocchi Recipe:

1 T butter
3 cloves garlic, minced
½ cup white wine or chicken/veg broth
1 t Dijon mustard
1 dash Italian seasoning
1 pound uncooked potato gnocchi (store bought)
1 cup heavy whipping cream
1 cup grated parmesan cheese
Salt and pepper to taste
1 T chopped fresh parsley

Melt butter in a skillet and sauté garlic. Stir in wine, mustard, and seasoning. Add gnocchi and cream to pan. Cover and cook for five minutes. Remove lid. Add parmesan, stir for another few minutes until sauce is thickened and gnocchi is cooked through.

Season with salt & pepper. Garnish with parsley. Serves 4-6.

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