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The Joycast with special guest Kristin Schell

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My friend, Kristin, started a revolution with a picnic table and some paint. She discovered the secret to finding community and connection—and spoiler alert!—it’s in your own front yard.

In this powerful conversation, she gives us the tools we need to love others in transformative ways. So pull up a chair, you don’t want to miss this timely interview.

{You can listen to the show HERE, and make sure you never miss The Joycast – subscribe using your favorite podcast app (iTunes, Spotify, Google Play) And of course, I would love if you would share with your friends!}

CONNECT WITH KRISTIN

Kristin’s Website // Instagram // Facebook // Twitter
(Use these links to tell Kristin how much you love her!)

CONNECT WITH MARGARET

Margaret’s Instagram // Facebook // Twitter // Pinterest

Stay connected and subscribe to The Joycast Newsletter!

Do you love The Joycast? If so, we’d love if you’d leave a review!

Taste and See by Margaret Feinberg

SHOW NOTES

Kristin’s book: The Turquoise Table

RECIPE

Simple Mushroom and Gruyere Tart

1 package of Puff Pastry (two sheets), thawed
4 tablespoons olive oil
2 shallots, chopped
2 (10 oz) packages of assorted mushrooms (cremini, shiitake, oyster) sliced
1/4 – 1/2 cup white wine
8 oz Gruyere cheese, grated (about 2 cups)
sea salt & pepper

 

Preheat oven to 375 degrees. Line 2 baking sheets with parchment paper.

Cut each sheet of pastry dough into 4 squares. Place the squares on the baking sheets. Using a fork, prick the dough.

Heat the olive oil in a large saute pan. Add the mushrooms and shallots. Season with salt & pepper. Cook, stirring occasionally until the mushrooms are softened. About 5 minutes. Add the wine and stir until liquid is evaporated. About 2-3 minutes.

Sprinkle each of the pastry squares with half of the gruyere, leaving a 1/2-inch border. Top each square with mushrooms and remaining cheese. Brush the edges with olive oil.

Bake the tarts until golden brown, about 25 minutes.

SPONSOR

The FABFITFUN box.

If you haven’t heard about it, it’s a seasonal box, with full­size beauty, fitness and lifestyle products. And I just got my second box. It’s got lotion and mascara from Tarte, an adorable jewelry dish, a workout bag and so much more—more than $250 in product!

Check out www.FABFITFUN.com and use the code “JOYCAST” so you can save $10 off your first box, making it only $39.99.

 

 

The Joycast with guest Lisa Harper


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In today’s episode, we’re going to explore the twinsie of joy, happiness.

I can’t think of anyone better to talk about happiness than my dear friend, Lisa Harper. We recently taught in the Dominican Republic together! She’s a powerful speaker with a wicked sense of humor and author of The Sacrament of Happy.

One of my favorite moments in this interview—beyond the times we laugh like hyenas—is when she shares how reexamining happiness has changed her life.

Because it will change yours, too.

{You can listen to the show HERE, and make sure you never miss The Joycast – subscribe using your favorite podcast app (iTunes, Spotify, Google Play) And of course, I would love if you would share with your friends!}

CONNECT WITH LISA

Lisa’s Website // Instagram // Facebook // Twitter
(Use these links to tell Lisa how much you love her!)

CONNECT WITH MARGARET

Margaret’s Instagram // Facebook // Twitter // Pinterest

Stay connected and subscribe to The Joycast Newsletter!

Do you love The Joycast? If so, we’d love if you’d leave a review!

Taste and See by Margaret Feinberg

SHOW NOTES

Lisa’s books: The Sacrament of Happiness and Who’s Your Daddy?

RECIPES FROM THE SHOW

Caprese & Avo Salad

1 1/2 lbs best-quality ripe tomatoes (red, yellow and/or purple heirlooms if you have access to them), mixed sizes, at room temperature ~ preferably from my backyard!
1 lb fresh mozzarella cheese, cut into medallions
3 ripe avocados cut into cubes
Extra-virgin olive oil
Coarse sea salt, such as Maldon or fleur de sel
Coarsely ground fresh black pepper
Balsamic vinegar (my favorite has pomegranate essence)
Lots of fresh basil leaves
2 tablespoons of fresh ~ not pickled ~ jalapeño bits (optional)

Cut tomatoes into slices and spread over a large plate in a single, slightly overlapping layer. Tuck mozzarella medallions into the tomato pieces & then spread the avocado cubes over the top. Tear basil leaves into small ribbons and spread them on top. Drizzle entire plate generously with extra-virgin olive oil & balsamic vinegar. Then sprinkle with coarse sea salt and black pepper (as well as the fresh jalapeño bits if you like things spicy!) and serve immediately.

SPONSOR

The FABFITFUN box.

If you haven’t heard about it, it’s a seasonal box, with full­size beauty, fitness and lifestyle products. And I just got my second box. It’s got lotion and mascara from Tarte, an adorable jewelry dish, a workout bag and so much more—more than $250 in product!

Check out www.FABFITFUN.com and use the code “JOYCAST” so you can save $10 off your first box, making it only $39.99.

The Joycast with special guest Tish Harrison Warren

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We can live our lives on the go. Consuming food. But not really nourished.

To be nourished means to receive what we need for growth, for health, for human flourishing.

How do we live deeply nourished lives?

That’s what you’ll learn from my friend Tish Harrison Warren. In her book, The Liturgy of the Ordinary, she helps us become aware of God’s presence in the most surprising ways—including around the table.

So pull up a seat at our table. You don’t want to miss this.

{You can listen to the show HERE, and make sure you never miss The Joycast – subscribe using your favorite podcast app (iTunes, Spotify, Google Play) And of course, I would love if you would share with your friends!}

CONNECT WITH TRISH

Trish’s Website // Twitter
(Use these links to tell Trish how much you appreciate her!)

CONNECT WITH MARGARET

Margaret’s Instagram // Facebook // Twitter // Pinterest

Stay connected and subscribe to The Joycast Newsletter!

Do you love The Joycast? If so, we’d love if you’d leave a review!

Taste and See by Margaret Feinberg

SHOW NOTES

Tish’s book: The Liturgy of the Ordinary

RECIPES FROM THE SHOW

Crock-Pot BBQ Chicken Perfection

2 lbs boneless skinless chicken breasts
12 oz BBQ sauce
1/2 cup Italian salad dressing
1/4 cup brown sugar
2 TBS Worchestershire sauce

In the base of a large crock-pot, whisk together the BBQ sauce, Italian salad dressing, brown sugar, and Worcestershire sauce.

Trim excess fat off chicken breasts. Place meat in the crock-pot. Stir to coat with the sauce.

Cook on the high setting for 3 – 4 hours or on the low setting for 6 – 8 hours.

Just before serving, take a large spoon and shred the chicken. It will fall apart on its own when stirred around. Mix to coat well with the sauce.

It is done when the chicken separates easily.

The recipe comes from Dance While You Cook.

SPONSOR

The FABFITFUN box.

If you haven’t heard about it, it’s a seasonal box, with full­size beauty, fitness and lifestyle products. And I just got my second box. It’s got lotion and mascara from Tarte, an adorable jewelry dish, a workout bag and so much more—more than $250 in product!

Check out www.FABFITFUN.com and use the code “JOYCAST” so you can save $10 off your first box, making it only $39.99.

The Joycast with special guest Coco Morante

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In 2008, Robert Wang became the inventor of the Instant Pot—a simpler, safer version of the traditional pressure cooker. This one simple device can do so much: it’s a slow cooker, rice cooker, steamer, saute pan, yogurt maker, warming pot, and even bread maker, all-in-one.

If you look at the Amazon reviews, one of the most common words is “love”.

That’s why I’m so excited about today’s guest. You are going to la-la-love her. Coco Morante is the author of The Ultimate Instant Pot Cookbook: 200 Deliciously Simple Recipes for Your Electric Pressure Cooker.

If you long to recapture the simplicity of life, the simplicity of joy around the table, you can’t afford to miss this episode. It’s totally delish!

CONNECT WITH COCO

Coco’s Website // Facebook // Instagram // Twitter
(Use these links to tell Coco how much you appreciate her!)

CONNECT WITH MARGARET

Margaret’s Instagram // Facebook // Twitter // Pinterest

Do you love The Joycast? If so, we’d love if you’d leave a review!

Taste and See by Margaret Feinberg

SHOW NOTES

Coco’s cookbooks: The Ultimate Instant Pot Cookbook: 200 Deliciously Simple Recipes for Your Electric Pressure

Coco recommends:

Two different instant pots: the 60 Duo Instant Pot and the Instant Pot Ultra

RECIPES FROM THE SHOW

Porcupine Meatballs

1 medium yellow onion, chopped
2 garlic cloves, minced
1 pound lean ground beef (90% lean)
1/2 cup long-grain white rice
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil
One 15-ounce can tomato sauce
1/2 cup water
1 tablespoon Worcestershire sauce
Chopped fresh flat-leaf parsley or small fresh basil leaves for serving (optional)

  1. In a medium bowl, combine half of the onion, half the garlic, the ground beef, rice, salt, and pepper and mix with your hands until the rice is evenly distributed throughout the meat; don’t worry about over-mixing. Shape the mixture into 12 evenly sized meatballs, each slightly larger than a golf ball.
  2. Select the saute setting on the Instant Pot and heat olive oil for 1 minute. Add the remaining onion and remaining garlic and saute for about five minutes, until the onion is softened. Stir in the tomato sauce, water, and Worcestershire and bring to a simmer. Place meatballs in a single layer in the pot and spoon a little sauce over each one.
  3. Secure the lid and set Pressure Release to Sealing. Press the cancel button to reset the cooking program, then select Pressure Cook or Manual setting and set the cooking time for 15 minutes at high pressure. (The pot will take about 10 minutes to come up to pressure before the cooking program begins.)
  4. When the cooking program ends, you can either perform a quick pressure release by moving the Pressure Release to Venting, or you can let the pressure release naturally and leave the pot on the Keep Warm Setting for up to 10 hours.
  5. Serve the meatballs with the sauce spooned on top. Garnish with fresh herbs.

The Joycast with special guest Kathy Khang

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Many of us have experienced the table as a place of inclusion, but all of us know the table can be a place of exclusion. Sometimes, even when surrounded by others, we can feel so alone, so cut off, so rejected.

Yet time and time again throughout the Gospels, we see Jesus going to wild lengths to create tables of inclusivity. You see, inclusivity makes the table a place of joy and helps us taste and see God’s goodness.

That’s why I’m so excited for you to meet my friend, Kathy Khang, author of Raise Your Voice. She’s a gifted writer, speaker, thinker, and bridge builder.

She challenges us to expand the settings in our hearts and at our tables to throw the kind of dinner parties that Jesus would—creating places of inclusivity and hospitality where anyone can feel welcome.

So pull up a seat at our table—where all are welcome. You don’t want to miss this.

{You can listen to the show HERE, and make sure you never miss The Joycast – subscribe using your favorite podcast app (iTunes, Spotify, Google Play) And of course, I would love if you would share with your friends!}

CONNECT WITH KATHY

Kathy’s Website // Instagram // Facebook // Twitter
(Use these links to tell Kathy how much you appreciate her!)

CONNECT WITH MARGARET

Margaret’s Instagram // Facebook // Twitter // Pinterest

Stay connected and subscribe to The Joycast Newsletter!

Do you love The Joycast? If so, we’d love if you’d leave a review!

Taste and See by Margaret Feinberg

SHOW NOTES

Kathy’s book Raise Your Voice

RECIPES FROM THE SHOW

Kolacky Cookies

4 cups of flour
1 pint of vanilla ice cream (2 1/2 cups)
1 pound of butter
1 can of Solo pie filling (we like cherry and apricot)

1. Heat oven to 350 degrees.
2. Soften the butter and ice cream in separate bowls. Gradually cream them together and then slowly add flour.
3. The “batter” will be sticky.
4. Pinch off pieces of dough about the size of a quarter.
5. Indent each cookie with your thumb or spoon and fill the indent with a spoonful of Solo filling.
6. Bake 20-25 minutes at 350 degrees. Bon Appetit!

SPONSOR

The FABFITFUN box.

If you haven’t heard about it, it’s a seasonal box, with full­size beauty, fitness and lifestyle products. And I just got my second box. It’s got lotion and mascara from Tarte, an adorable jewelry dish, a workout bag and so much more—more than $250 in product!

Check out www.FABFITFUN.com and use the code “JOYCAST” so you can save $10 off your first box, making it only $39.99.

The Joycast with special guest Jonathan Merritt


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One of the most powerful ways we give and receive joy is through storytelling. But how do you tell stories that inspire and linger? That brings life and levity and transformation?

That’s one of my great passions, and why I’m so excited for you to listen in on my conversation with Jonathan Merritt.

Not only is he America’s premier religion writer, whose work has appeared everywhere from The New York Times to USA Today to The Washington Post to The Atlantic, but he’s also an author of the award-winning Learning to Speak God from Scratch: Why Sacred Words Are Vanishing–and How We Can Revive Them.

Tucked in this interview is some first-to-know news that only those who listen in and subscribe to my e-newsletter will find out first.

You don’t want to miss this.

{You can listen to the show HERE, and make sure you never miss The Joycast – subscribe using your favorite podcast app (iTunes, Spotify, Google Play) And of course, I would love if you would share with your friends!}

CONNECT WITH JONATHAN

Jonathan’s Website // Instagram // Facebook // Twitter
(Use these links to tell Jonathan how much you love him!)

CONNECT WITH MARGARET

Margaret’s Instagram // Facebook // Twitter // Pinterest

Stay connected and subscribe to The Joycast Newsletter!

Do you love The Joycast? If so, we’d love if you’d leave a review!

Taste and See by Margaret Feinberg

SHOW NOTES

Jonathan’s latest books Learning to Speak God from Scratch: Why Sacred Words Are Vanishing–and How We Can Revive Them.

Write Brilliant Houston

RECIPES FROM THE SHOW

Skillet Roasted Lemon Chicken
The Barefoot Contessa 

2 teaspoons fresh thyme leaves
1 teaspoon fennel seeds
1 tablespoon salt
1 teaspoon freshly ground black pepper
1/3 cup good olive oil
2 lemons, halved and sliced ¼ inch thick
1 sliced yellow onion
2 garlic cloves
1 (4-5 pound) chicken, backbone removed and butterflied
½ cup drinkable dry white wine

Preheat the oven to 450 degrees.

Combine the thyme, fennel seeds, salt, and pepper in a mini food processor and process until ground. Combine mixture and oil into a cup.

Place half the lemon slices in a cast-iron skillet. Add onion and garlic. Lay the chicken, skin side down, on top of the onion.  Brush with half of the oil-spice mixture. Flip the chicken skin side up and pat it dry with paper towels. Then brush with the rest of the oil and herb mixture.

Roast the chicken for 30 minutes. Pour the wine into the pan (not on the chicken) and roast for another 10 to 15 minutes, until the chicken reaches 160 degrees.

Remove the chicken from the oven, sprinkle it with the lemon juice from remaining lemon slices, cover the skillet tightly with aluminum foil, and allow to rest for 1o minutes. Cut the chicken into quarters or eighths, sprinkle with salt, and serve hot with the pan juices, cooked lemon, and onion.

Adapted from Cooking for Jeffrey by Ina Garten, Clarkson Potter/Publishers. Click here to buy this amazing book.

 

The Joycast with special guest Lori Wilhite

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I knew it was going to be dark, but nothing could have prepared me for what I saw.

On the outside, Bangkok is a bustling city, but when the sun goes down, the red-light districts light up.

It’s easy to think this is a problem on the other side of the world, but the streets fill with men from the United States and other western nations.

Western men select women according to the number pinned on their outfit, order sex acts from menus, and throw ping pong balls at the women as if they’re animals. From “secret menus,” the girls they take home can be 12 years old or younger.

My friend, Lori Wilhite, and I traveled half-way around the world into the darkest of the dark.

Lori is the founder of Leading and Loving it—a conference for Pastors’ Wives and Women in Ministry—that I attend every year (it’s soooooo good).

Her husband, Jud Wilhite, Senior Pastor at Central Christian Church in Las Vegas, and she’s the author of a beautiful book, My Name is Victorious!

To fully experience the joy of the table, we have got to learn how to work together to rescue others from the cultural slavery of sex trafficking.

You’ve got to hear our story—it’s wild. And click here to donate introduce freedom to some amazing women! 

{You can listen to the show HERE, and make sure you never miss The Joycast – subscribe using your favorite podcast app (iTunes, Spotify, Google Play) And of course, I would love if you would share with your friends!}

We’re so grateful for the partnership and sponsorship of this important episode: Check out www.FABFITFUN.com and use the code “JOYCAST” so you can save $10 off your first box, making it only $39.99. Again, that’s fabfitfun.com and use the code “JOYCAST”.

CONNECT WITH LORI

Lori’s Website // Instagram // Facebook // Twitter
(Use these links to tell Lisa how much you love her!)

CONNECT WITH MARGARET

Margaret’s Instagram // Facebook // Twitter // Pinterest

Stay connected and subscribe to The Joycast Newsletter!

Do you love The Joycast? If so, we’d love if you’d leave a review!

Taste and See by Margaret Feinberg

SHOW NOTES

 Lori’s book: My Name is Victorious

RECIPES FROM THE SHOW

Strawberry Pretzel Salad

2c crushed pretzels, not too fine
1 1/2 sticks of butter melted
1 cup +3t sugar
8oz cream cheese softened
9oz Cool Whip
1 large package strawberry Jello
2 cups boiling water
20 ounces of frozen strawberries (do not drain)

  1. Mix all but one handful of pretzels, butter, and 3 t. sugar and place in 9×13 pan. Bake at 350* 8-10 min and cool.
  2. Combine 1 cup sugar, cream cheese, and Cool Whip. Beat for 10 min. Then spread over pretzel crust
  3. Mix strawberry Jello and boiling water. Add frozen strawberries (do not drain). Place in refrigerator until slightly thickened.
  4. Spread over cheese mixture and refrigerate. Sprinkle a few crushed pretzels on top. Enjoy.

 

The Joycast with special guest Jamie Ivey

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In the social media age, we are pressured to craft facades of perfection. A perfect life. A perfect job. A perfect wardrobe. A perfect body. In other words, the 21st century is an exceedingly difficult time to nurture vulnerability.

Yet to become vulnerable is to become Christ-like.

The path to vulnerability is not for the faint of heart. It requires sharing things we’d rather not share. Opening up the most tender parts of ourselves to others. And even more frightening…stepping into uncertainty.

Someone who knows and does vulnerability so well is my friend, Jamie Ivey. She’s the author of If You Only Knew, and she points out that guarding our stories and struggles comes at a cost. It’s exhausting.

On the other hand, she says transparency brings freedom.

If you’re someone who struggles to risk, to trust, to allow yourself to be known, you can’t afford to miss this conversation.

{You can listen to the show HERE, and make sure you never miss The Joycast – subscribe using your favorite podcast app (iTunes, Spotify, Google Play) And of course, I would love if you would share with your friends!}

CONNECT WITH JAMIE

Jamie’s Website // Facebook // Instagram // Twitter
(Use these links to tell Jamie how much you appreciate her!)

CONNECT WITH MARGARET

Margaret’s Instagram // Facebook // Twitter // Pinterest

Stay connected and subscribe to The Joycast Newsletter!

Do you love The Joycast? If so, we’d love if you’d leave a review!

Taste and See by Margaret Feinberg

SHOW NOTES

Jamie’s book: If You Only Knew

RECIPES FROM THE SHOW

Chicken Zoodle Salsa Soup

This play on the comfort food of chicken noodle is a favorite for us, and super healthy. If there’s a bowl of soup for your kids to get a ton of veggies in their bodies, this is one of them! Not only is this soup good for you, but it’s also super easy, and there are many ways that your kids can help out in the kitchen.

Soup Ingredients:
1.5 – 2lbs of boneless, skinless chicken breast
3 bell peppers, rough chopped (red, green, and yellow)
1 yellow onion, rough chopped
1 package of zucchini spirals (or make your own!)
8 cups of chicken stock
3 stalks of celery, rough chopped
3 carrots chopped
1-2 handfuls of chopped kale
salt + pepper
3 garlic cloves, finely chopped
olive oil
soup condiments (optional), such as chopped cilantro, sour cream, diced yellow onions, and shredded cheddar cheese

Salsa Ingredients:
6 vine-ripe tomatoes, halved
2 white onions, quartered
6-8 cloves of garlic
1 jalapeno, halved with the end trimmed
1/2 cup olive oil
Salt & Pepper
2 tsp cumin
1 tsp ancho chili powder

First up is making your soup, and while it’s cooking and making your house smell amazing, whip up some salsa to go in the soup.

1. Slice chicken breast into bite-sized, one-inch pieces. Put pieces into a bowl, add salt and pepper, then stir.
2. In a large stockpot, heat up 2 TB of olive oil, then sauté chicken, chopped onion, and garlic until chicken has browned.
3. Add peppers, carrots, and celery to the pot, and continue cooking.
4. When pepper and celery have softened, add chicken broth and zucchini spirals. If soup needs more water, add more stock or water.
5. Bring soup to a simmer, then cook over medium-low heat for at least an hour.
6. Add the kale about 30 minutes before eating, and add the salsa right before serving.

Now, let’s make the salsa that will give the soup a beautifully roasted flavor!

1. If you have a broiler on your oven, turn it on. If not, set the oven to the highest temperature setting.
2. Place tomatoes, onion, garlic, jalapeno, olive oil, salt and pepper on a sheet pan. Stir until well coated, then place into oven until heavily charred. (20 minutes or so).
3. Place ingredients into Vitamix or blender, add salt, pepper, cumin and chili powder, and pulse till smooth.
4. Add cilantro and lime juice and pulse gently until incorporated.

When your soup has simmered for at least an hour, and your salsa has been whipped up to perfect, it’s time to combine and enjoy!

Add all the salsa contents into the soup, and stir until blended. Remove from heat.

Serve soup in large bowls then top with yummy condiments like sour cream, chopped cilantro, shredded cheese, and diced onions.

The Joycast with special guest Norman Wirzba



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Jesus said a blessing before a meal in the Gospel of Luke. Paul offered a pre-meal blessing in the book of Acts.

Saying grace is more than a tradition of family, it’s also an act of faith.

But as our guest today explains when it comes to the table, grace is more than a prayer, it’s a practice. From appetizer to entrée, to dessert, we are meant to embody grace with every bite.

As you’ll learn, this looks quite different than you might expect.

Dr. Norman Wirzba is a professor at Duke Divinity School and author of Food and Faith: A Theology of Eating. In fact, he just might be the world’s expert on this topic.

He was a huge gift to me in the writing of Taste and See: An Aspiring Foodie’s Search for God Among Butchers, Bakers, and Fresh Food Makers, and I know you’ll love him as much as I do.

{You can listen to the show HERE, and make sure you never miss The Joycast – subscribe using your favorite podcast app (iTunes, Spotify, Google Play) And of course, I would love if you would share with your friends!}

CONNECT WITH NORMAN

Norman’s Website // Instagram // Twitter
(Use these links to tell Norman how much you appreciate him!)

CONNECT WITH MARGARET

Margaret’s Instagram // Facebook // Twitter // Pinterest

Stay connected and subscribe to The Joycast Newsletter!

Do you love The Joycast? If so, we’d love if you’d leave a review!

Taste and See by Margaret Feinberg

SHOW NOTES

Norman’s books: Food and Faith: A Theology of Eating

RECIPES FROM THE SHOW

Picante Salsa

(Taken from a canning workshop with Diane Engelstad. Note from Norman: Best salsa recipe by far. Everybody thinks it can’t be beat!).

4.5 pounds ripe tomatoes, peeled, cored, and chopped
1 large Spanish onion, chopped
1 large green pepper, seeded and chopped
1 medium red pepper, seeded and chopped
3-6 whole jalapeno peppers chopped
5.5 ounce can tomato paste
¾ cup cider vinegar
¼ cup brown sugar
1 Tbs pickling salt
2 teaspoons paprika
6 cloves crushed garlic
1 tsp lemon juice

Combine all ingredients in a large pot. Leave uncovered, and under medium heat,  and bring to a boil. Stir occasionally. Boil for 60 minutes until thickened. Best stored in jars. This salsa can be canned and given as gifts.

 

The Joycast with Special Guest Angie Smith


The table has a way of unmasking us. Revealing our imperfections and woundedness. This tendency challenges us in at least two ways.

First, how do we join a table that should be a place of unity, community, and joy in the midst of our brokenness?

Second, how do we respond with compassion when we encounter someone else’s brokenness?

These questions are unavoidable if we want to experience the joy of the table.

In brokenness, we gather, but in gathering, we are made whole.

I’m thrilled to gather at the table with my friend, Angie Smith. Author of Chasing God, her words and insights… are a feast! Angie is hilarious—and her laugh is contagious.

In one of my favorite parts of the interview, she shares two words you can speak when you feel overwhelmed by the brokenness of life.

I really believe they have the power to set you free.

{You can listen to the show HERE, and make sure you never miss The Joycast – subscribe using your favorite podcast app (iTunes, Spotify, Google Play) And of course, I would love if you would share with your friends!}

CONNECT WITH ANGIE

Angie’s Website // Instagram // Facebook // Twitter
(Use these links to tell Angie how much you appreciate her!)

CONNECT WITH MARGARET

Margaret’s Instagram // Facebook // Twitter // Pinterest

Stay connected and subscribe to The Joycast Newsletter!

Do you love The Joycast? If so, we’d love if you’d leave a review!

Taste and See by Margaret Feinberg

SHOW NOTES

Angie’s books: Chasing God and Seamless

RECIPES FROM THE SHOW

Burnt Brussels Sprouts

1.5 pounds of Brussels sprouts
2 Tbs olive oil
Salt and pepper to taste

Soak Brussel sprouts in water for 20 minutes. Drain. Then drizzle olive oil on brussels sprouts in a bowl. Place in a single layer on a cookie sheet. Sprinkle salt and pepper. Bake on 400 degrees for 40-60 minutes until dark on the outside. Serve and tell everyone Angie Smith gave you the recipe.