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Our Charis Family
Caramel Gray
Hello Charis Friends!
I am a servant of the Most High King,
wife to Thomas and mother to ten precious children,
ranging from 19 to 3. Avery 19, Clay 17,
Benjamin 12, Grace 11, Abigail 10, James 9, Rachel
8, Maria 6, Bella 4, Thomas 3
Our family resides in beautiful British Columbia
Canada. I am a former nurse and my husband and
I have been in full time ministry for 14 years.
Currently, we are planning to do a short term
mission to Italy. My passion for midwifery has
evolved over the years through our own births with
the guidance of a wise and godly midwife. I am
excited for the opportunity to learn, grow and be
challenged to serve Christ in the capacity of
midwifery.
I have been drawn to Charis for
strong emphasis on combining faith with academics,
and for the Biblical core values that are shaped by
the Word of God. I am extremely excited to see
Charis' missional emphasis on raising up and
equipping midwives to serve in the Kingdom of God.
I am looking forward to seeing Christ exalted and
the kingdom advanced through Charis and in my own
personal life.
Thomas and Caramel Gray
Seven of their precious children
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Charis
Cuisine
Refrigerator Garlic Dill Pickles
For the past
three weeks I've been making garlic dill pickles from our
abundant cucumbers growing beside the chicken coop. They
flourished so greatly that I need another refrigerator.
Since that isn't going to be a possibility, all my friends are
going to enjoy them, too! ~Susan Oshel
Our cucumbers with basil, tomatoes and cabbage growing behind
them. Yes, making lots of pesto, too!
Ingredients:
6 cups water
1/4 cup kosher salt
2 tablespoons white vinegar
2 lbs small cucumbers, thoroughly scrubbed
1/3-1/2 cup coarsely chopped fresh dill
(for a stronger dill flavor increase to 3/4 cup)
8 large fresh garlic cloves coarsely chopped or sliced
(use more for a stronger garlic taste)
Directions:
~ Clean the glass jar and lid thoroughly in your dishwasher or
with hot soapy water.
~ Combine the water, salt and vinegar in a saucepan; bring to a
boil over medium heat.
~ Remove from heat; cool to room temperature.
~ Pack the cucumbers and the remaining ingredients in a 2-quart
glass jar, and pour the brine (water/vinegar/salt mixture) over
them, covering the cucumbers completely.
~ Store, covered in the the refrigerator.
~ The pickles will be ready in 7 days, but the longer you leave
them in the refrigerator the better they will be and will keep
refrigerated for months (if they last that long!).
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