Greek Bison Meatballs

There is just something about an easy weeknight meal that makes me so happy. Especially when it tastes like it took all day. These Greek Bison Meatballs are exactly that. They incorporate 2 different seasonings that burst it with flavor and the meatball + Tzatziki sauce is just a taste combo to behold. Definitely screenshot this recipe so you have it in your back pocket!

I even did a reel with it on Instagram. Make sure to check it out here.

I am a big fan of bison and anything greek. When I first started trying to put the two together, it was a match made in the heavens. It might just be the easiest and most flavorful recipe I have made in a while.

Since it’s so easy – let’s just dive in. Sound good?

Everything folds in together- the bison, egg, onion powder, garlic salt, garlic paste, parsley, feta, and oregano. Mix that all together and form your little meatballs. Make sure to keep the feta chunks in there – they really transform each bite of the meatball.

Take the meatballs and fry them up. I did half on my skillet and half in my air fryer. Guess what! They work in both!

Pro Tip: If you make these Bison Meatballs in the Air Fryer – set it on 390 for 8 minutes. That is about how long it took for mine.

Once they are done, serve them on top of Tzatziki sauce (store bought… duh!) and sprinkle parsley and feta on top. Literally delicious and perfect for having friends over in a jiffy!

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Greek Bison Meatballs

Greek Bison Meatballs
  • Author: Abby Turner
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 1216 meatballs 1x
Scale

Ingredients

  • 8 ounces ground bison
  • 2 eggs
  • 2 tablespoons of garlic paste (or 2 cloves of garlic)
  • 1/2 cup of feta cheese 
  • 2 tablespoons of onion powder
  • 1 tablespoon of oregano
  • 2 teaspoons of finishing salt
  • 1 tablespoon finely chopped parsley
  • 2 teaspoons of garlic salt

Instructions

  1. Mix all of the ingredients together in a bowl.  Gently fold the parsley and feta in last to avoid over mixing. 
  2. Heat a skillet to medium-high heat and toss in a bit of oil or butter.
  3. Fry your meatballs – turning them regularly.*
  4. Serve with Tzatziki sauce and sprinkled feta and parsley. 

Notes

* Can also use Air Fryer at 390 for 7-9 minutes – rotating halfway through. 

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How many plates do you have in the air?

I’ve always been one that thrives with multiple plates in the air.  The focus, concentration, and frankly – control, that comes from ‘doing everything’ provides a level of energy that I can’t get from anything else.  Not even coffee.  Ask me to do a project and I have started it before you have even finished explaining what you need.  Need someone to show up for you? No problem.  I don’t have time – but I’ll make it.  Or I will find the time.  

Young woman juggling with lemon at juice bar. Happy young female employee playing with fruits at juice bar.

The most exhilarating part of the busyness – not letting any of the plates drop. 

This level of focus and multi-tasking takes every bone in your body and every fiber of your brain.  I have often heard it described as a juggling-act.  Your job is to figure out which balls can bounce while you keep the glass balls in the air. 

That has been my life.  

Now after reading that you fall into two camps.  On one side of the road, you are now utterly and completely stressed out and wondering how someone can thrive like that.  Or you are on the other side of the road and you relate 100% to the chaos of life.  

Living alone without anyone needing or depending on me, I have found that I am acutely aware at how often I find my value in how many plates I have in the air.

That can be exhausting. In fact, just like you can only run as far as your endurance will take you; I can only keep the plates in the air for so long until I am flat worn out.  When the plates start dropping, my world feels like it is crumbling around me.  Why? Because I depend on those plates in the air to fulfill me. 

Growing up, when the plates would fall, I would make excuses like: 

  • “I need to take a nap.” 
  • “Maybe, I should eat something.”
  • “I’ve just been working a lot and am stressed.” 

Little did I know, Jesus was working on my heart.  He knew that deep down my value was not placed in a relationship with Him – but placed on the success and achievement that was perceived of me by others. 

In Haggai 1:3-6 God sends a message to the Israelites asking them “consider what you are doing!” 

Now, the first thought you probably have is… umm, did you say Haggai? Yes, I did.  A tiny two-chapter book in the middle of the Bible has completely wrecked my world for the last six months. The Holy Spirit has been using it to teach me to focus on Him.  I had to take a hard look at what was happening around me. Self-examine my heart to reveal the idols that had formed.  

I had been spinning my wheels trying to keep every plate in the air failing to realize what I was doing. 

I focused on everyone’s perception of me to fulfill so many longings in my heart.

Fresh strawberries and apricots and other food on tablecloth served for family picnic

Just like the Israelites had failed to hear God’s command to rebuild the temple, I had failed to hear God nudge me sweetly, “consider what you are doing, Abby.  Focus on me.” They had allowed their sin and their idols to place a wedge between them and God (Isaiah 59:2).  

But the most powerful thing about Jesus is that He is faithful to redeem if you recognize your lack of focus and repent.  He knows we are incapable of following Him on our own.  Haggai not only wanted the Israelites to put God first but to keep Him at the center, at the foundation, of every part of their life. 

God wanted me to focus more on Him, then on the plates.  He wants to help us avoid getting distracted and remain faithful in obedience.  Psalm 95:7-8 tells us that if God is speaking to you, do not delay obedience.  We should desire to be in the presence of God more than anything else because He is in control. 

So just like I had to let some plates fall so I could really focus on God – what do you need to say no to?  What do you need to allow God to take control of?  Maybe there is a dream, a desire, a relationship you need to hand over to Him and let Him lead?  

Whatever it is you have been focusing on and allowing a little idol to be formed, we serve a God that is faithful.  We serve a God with open arms saying, Yup!  I’m here and I’m waiting – can I take that off your plate? 

Let your hearts be pointed back to Him and be reminded that we cannot live in our own strength or our own abilities.  We are broken. But in our brokenness, Jesus gets to do what only He can do!  Put us back together.  

What’s distracting you from focusing on Him?

Like it? Love it?  Share this blog post with a friend, tag me on Instagram using @atabletopaffair, and have dinner with your friends and use #atabletopaffair!

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Crab Cake Sliders

I am a big seafood person and I love Crab Cakes. Last week while at the beach I decided to try to come up with three different ways to eat crab cakes. Now, don’t get me wrong, my Crab Cakes by themselves are great especially with a lemon aioli sauce. But what happens when you want something more than a Crab Cake?

I figured out a way to enjoy Crab Cakes in a lot of different ways! Crab Cakes 3 Ways – check the post out here.

These Sliders are topped with a Gruyere cheese – which is a mild swiss cheese and a Strawberry and Mango Salsa.

Start with making these fritters with my really easy 10 minute recipe:

  • Combine the crab, green onions, garlic, lemon juice, ritz crackers, mayo, egg, cilantro, salt Worcestershire Sauce and Old Bay seasoning in a bowl and stir until thoroughly combined. 
  • Heat a skillet on medium heat and add olive oil. While its heating, form the crab mixture into small patties. 
  • Place them in the skillet and cook until lightly golden brown, about 3-4 minutes on each side.

Then make your slider. I like to use the Hawaiian Roll Sliders (they are way tastier)! I spread Mayo on both sides of the bun, put cheese on both sides and then top with the Crab Cake and Salsa.

Finally, put the open faced sandwich in the oven and let everything melt together – then enjoy!!

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Crab Cake Sliders

Crab Cakes
  • Author: Abby Turner
  • Prep Time: 15 Minutes
  • Cook Time: 15 Minutes
  • Total Time: 30 Minutes
  • Yield: 12 sliders 1x
Scale

Ingredients

Crab Cakes

  • 1 pound lump crabmeat
  • 3 green onions finely sliced
  • 2 tablespoons minced garlic
  • 1 lemon juiced
  • 1 cup crushed Ritz Crackers
  • 1/4 cup mayo
  • 2 tablespoons fresh cilantro, minced
  • 1 teaspoon salt
  • 2 teaspoons Old Bay Seasoning
  • 1 teaspoon Worcestershire Sauce

Strawberry & Mango Salsa:

  • 1 cup chopped strawberries
  • 1/2 cup chopped mango
  • 1/4 cup diced red onion
  • 1/8 cup diced jalapeño
  • 2 tablespoons chopped cilantro
  • 1 tablespoon honey
  • 1 lime, juice

PLUS: 

  • 8 ounces Gruyere Cheese
  • 12 slider buns
  • 2 tablespoons Mayo

Instructions

Preheat the oven to 350.

Make Crab Cakes.

  • To make the crab cakes combine the crab, green onions, garlic, lemon juice, ritz crackers, mayo, egg, cilantro, salt Worcestershire Sauce and Old Bay seasoning in a bowl and stir until thoroughly combined. 
  • Heat a skillet on medium heat and add olive oil. 
  • While it’s heating, form the crab mixture into small patties. 
  • Place them in the skillet and cook until lightly golden brown, about 3-4 minutes on each side.

Make Salsa by mixing everything together.  The longer the salsa sits, the juicer it will get – let that help you estimate when to make the salsa – totally up to your preference! 

Assemble Sliders. Spread the mayo on the bottom slider, followed by Gruyere cheese, the crab cake and the salsa on top. 

Put the top of the slider and put it in the oven for 10 minutes.

Enjoy!

Like it? Love it?  Think it’s super yummy? Share this blog post with a friend, tag me on Instagram using @atabletopaffair  and have dinner with your friends and use #atabletopaffair!

Looking for other fun dinner recipes check these out:

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Watermelon Salad

Watermelon is one of my favorite summer fruits so naturally a fresh Watermelon Salad is on my weekly Must Make list! I love this recipe because it can be as small or as big as you want. You could also add jalapeño if you like that. But it comes together in minutes and is a great refreshing lunch salad for a hot summer day.

Watermelon is such a versatile fruit and because it is super sweet it pairs nicely with fresh red onion and goat cheese. You could probably use a feta cheese here too, but I really like how Goat cheese pairs with fruit.

Topping this salad off is drizzled olive oil and finishing salt like Fleur de Sel.

To me – this refreshing Watermelon Salad completes a perfect hot summer day.

Being home around the pool is so relaxing and I hate to think about being in the kitchen cooking when I want to be around friends and family outside. Am I right? This recipe comes together in like 2 minutes, seriously! It’s super easy. And I also like to buy the watermelon pre-cubed which makes it even quicker to pull this refreshing salad together! I hope you enjoy this recipe as much as I do!

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Watermelon Salad

Watermelon Salad
  • Author: Abby Turner
Scale

Ingredients

  • 2 cups watermelon, cubed
  • 1 cups diced cucumber (about 1 cucumber – maybe a little less)
  • 2 cups spinach leaves, stems removed
  • 1/2 red onion, thinly sliced
  • 1/3 cup goat cheese crumbled
  • 3 tablespoons olive oil
  • 1 tablespoon lime juice
  • finishing salt and pepper, to taste

Instructions

  1. Place the watermelon, cucumber, and spinach in a large bowl.
  2. Top with red onion and the goat cheese and jalapeno’s if you want!
  3. Drizzle the olive oil over the melon mixture and toss to coat. Sprinkle with finishing salt and pepper to taste and Enjoy!

Like it? Love it?  Think it’s super yummy? Share this blog post with a friend, tag me on Instagram using @atabletopaffair, and have dinner with your friends and use #atabletopaffair!

Looking for other fun dinner recipes check these out:

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Crab Cake Dip

Are you always looking for a great dip for the summer, or maybe the perfect dip for your Tailgate? This Crab Cake Dip is the perfect alternative to cheese dip and is super creamy and bursting with flavor.

This is one of the three different recipes I created from my Easy Crab Cake recipe. You can see that recipe here.

I love eating anything seafood dip with wheat thins. But I found these bruschetta chips at a Publix at the beach that were amazing! If you have these at your store… you need to buy them, make this Crab Cake Dip, and enjoy it!

I used a lump crab meat for this dip, but sometimes it gets expensive. Even the $2-$3 crab in a can (where tuna fish is) is tasty. Because you mix the crab with different cheeses and crisp Ritz Crackers on the top – you can get away with a lesser quality or thinner crab meat.

Pro Tip: Make this ahead of time and keep it in the fridge and toast up int he oven or microwave. OR put it in a crock pot and keep it warm at the tailgate! Either way – this Crab Cake Dip a perfect party dip!
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Crab Cake Dip

Crab Cakes
  • Author: Abby Turner
Scale

Ingredients

  • 1 pound lump crabmeat
  • 3 green onions finely sliced
  • 2 tablespoons minced garlic
  • 1 lemon juiced
  • 1 cup crushed Ritz Crackers
  • 1/4 cup mayo
  • 2 tablespoons fresh cilantro, minced
  • 1 teaspoon salt
  • 2 teaspoons Old Bay Seasoning
  • 1 teaspoon Worcestershire Sauce
  •  

PLUS 

  • 1/4 cup cheddar cheese
  • 8 ounces cream cheese
  • 1 tablespoon milk
  • 1/2 sour cream
  • 2 tablespoons butter

 

Instructions

  1. In a large bowl, beat cream cheese, sour cream, mayonnaise, lemon juice, Worcestershire sauce, garlic, cilantro, and salt until smooth then add milk, cheddar cheese, and Old Bay.
  2. Melt butter and Ritz Crackers, stir until combined.
  3. Fold in crab meat and green onion.
  4. Pour mixture in a 5×7 or 8×8 oven-safe dish (or put in a crockpot). 
  5. Sprinkle with a little extra cheddar cheese on top (if desired) and the ritz crackers. 
  6. Bake at 350˚ for 15-20 minutes or until crab dip is hot all the way through.
  7. Eat with Pretzels, bruschetta, or Wheat Thins!!

Like it? Love it?  Think it’s super yummy? Share this blog post with a friend, tag me on Instagram using @atabletopaffair, and have dinner with your friends and use #atabletopaffair!

Looking for other fun dinner Crab Cake Recipes check these out:

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Crab Cake Quesadillas with Cilantro Lime Slaw

Dinner could not come together easier than with this crab cake quesadilla. Take your traditional fish taco and make it a quesadilla with crab cake instead of cod or tilapia and use the untraditional brie cheese and you will impress anyone that takes a bite.

This is apart of a three part series with my easy crab cake recipe. I also made Crab Cake Sliders and Crab Cake Dip. You can see those recipes here.

In fact, I made these for my dad while in Florida with him and he said at first they sounded a “little too millennial for him”. After trying one, he ended up eating on them for 3 days saying they were the “best things he has ever eaten in his life.”

Dad said these Crab Cake Quesadillas were the “best things he has ever eaten in his life.

I don’t know if I particularly believe him or not, but they are pretty delicious and the cilantro lime slaw it PERFECT for the quesadilla.

I decided to use a creamy spreadable brie from Alouette that made it a lot creamier than using the wedge of brie and coupled that with Pepper Jack to give it some heat. (because my guests love the heat… me, not so much)

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Crab Cake Quesadillas with Cilantro Lime Slaw

  • Author: Abby
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 810 quesadillas 1x
Scale

Ingredients

Slaw: 

  • 14 ounce bag of tri-color slaw mix 
  • 1/2 cup cilantro, minced
  • 2 tablespoons minced garlic
  • 3 green onions
  • 1/4 cup lime juice
  • 1/2 teaspoon of salt and pepper
  • 1 teaspoon Old Bay Seasoning
  • 1/2 cup mayo
  • 1/2 cup sour cream
  • 1 1/2 tablespoons sugar

Crab Cake: 

  • 1 pound lump crabmeat
  • 3 green onions finely sliced
  • 2 tablespoons minced garlic
  • 1 lemon juiced
  • 1 cup crushed Ritz Crackers
  • 1/4 cup mayo
  • 2 tablespoons fresh cilantro, minced
  • 1 teaspoon salt
  • 2 teaspoons Old Bay Seasoning
  • 1 teaspoon Worcestershire Sauce

PLUS

  • 8 ounces Brie Cheese, sliced
  • 4 ounces Jack Cheese, Shredded
  • 6 Tortillas

Instructions

For the Slaw: Mix everything together but the slaw mix. Drizzle the dressing over the slaw mix. Taste and add salt and pepper and more lime juice, if needed. 

Make Crab Cakes.

  • To make the crab cakes combine the crab, green onions, garlic, lemon juice, ritz crackers, mayo, egg, cilantro, salt Worcestershire Sauce and Old Bay seasoning in a bowl and stir until thoroughly combined. 
  • Heat a skillet on medium heat and add olive oil. 
  • While it’s heating, form the crab mixture into small patties – for the quesadilla the thinner the better. 
  • Place them in the skillet and cook until lightly golden brown, about 3-4 minutes on each side.

Make the Quesadilla:

  • Sprinkle the jack cheese on the tortilla and top with the sliced Brie cheese. 
  • Followed by the crab cakes and the slaw.
  • Top with a little jack cheese and the top tortilla. 
  • Move the quesadilla to a greased skillet over medium heat and press until crisp. 

Like it? Love it?  Think it’s super yummy? Share this blog post with a friend, tag me on Instagram using @atabletopaffair, and have dinner with your friends and use #atabletopaffair!

Pair these Crab Cake Recipes with these other fun recipes:

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Easy Crab Cakes

Crab Cakes are some of the easiest fritters to make.  I know on my instagram I have talked about corn fritters before, and yes I love corn fritters – but there is something I love most about Crab Cakes.  For one, they take fewer ingredients and are way less of a hassle to make.  And my favorite part about them – they are so versatile!  Perfect for a summer afternoon with a fresh slaw or Remoulade sauce. Yum! 

I have created a post about different ways to eat Crab Cakes!  You can view it here. 

I also did an Instagram Live about it and you can watch that here. 

Food doesn’t have to be scary.  It doesn’t have to be intimidating.  I want you to have fun with my recipes and enjoy cooking for your family and your friends. 

I often say that food brings people to the table, but that it’s your job to invite them! Use this recipe as a starting place. Make crab cakes and then figure out what you are going to do with them. Salad. Dip. Quesadilla. Sliders.

You tell me! It is up to you! Just make them and invite people – because trust me, people will come! These crab cakes are too good not to come and enjoy them!
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Easy Crab Cakes

  • Author: Abby Turner
Scale

Ingredients

  • 1 pound lump crabmeat
  • 3 green onions finely sliced
  • 2 tablespoons minced garlic
  • 1 lemon juiced
  • 1 cup crushed Ritz Crackers
  • 1/4 cup mayo
  • 2 tablespoons fresh cilantro, minced
  • 1 teaspoon salt
  • 2 teaspoons Old Bay Seasoning
  • 1 teaspoon Worcestershire Sauce

Instructions

  1. To make the crab cakes combine the crab, green onions, garlic, lemon juice, ritz crackers, mayo, egg, cilantro, salt Worcestershire Sauce and Old Bay seasoning in a bowl and stir until thoroughly combined. 
  2. Heat a skillet on medium heat and add olive oil. While its heating, form the crab mixture into small patties. 
  3. Place them in the skillet and cook until lightly golden brown, about 3-4 minutes on each side.

Like it? Love it? Snap a photo, and maybe even a video of the beautiful dinner you just made. Tag me on Instagram using @Atabletopaffair  and #atabletopaffair I love regramming you all on my stories!

Looking for other fun dinner recipes check these out:

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Crab Cakes Three Ways

Crab Cakes.  A recipe at first glance that seems so difficult, But really… it’s not..  In this blog post I’m going to give you 3 different ways to eat crab cakes and you will never eat a plain crab cake again.  I promise.  The original Crab Cake recipe can be found here.  It’s an easy recipe and I love a lemon aioli sauce paired with it.  

This recipe is so easy, I have made it for lunch while working from home!  You know it’s an easy recipe when you can make it on your thirty-minute lunch break! 

First up, the Crab Cake Dip!  

Now this recipe doesn’t take the finished crab cake and do something with it.  It takes the crab cake mixture adds a little bit of goodness to it for a delectable treat!  I enjoy this crab cake dip with Wheat Thins.  Trust me… just try it!  It’s also super good with some toasted bruschetta! 

Crab Cakes are by far one of my favorite foods in the entire world!  (But I also love seafood, so that should be no surprise!)

Next up, Crab Cake Sliders with Gruyere and Strawberry Mango Salsa. 

I love a good slider, especially with Hawaiian Roll Sliders.  The Gruyere cheese is closest to Swiss cheese and pairs nicely with the acidity of the lemon in the crab cake.  The fruit on top, just adds a delicious layer of sweetness that cuts the stout Gruyere. Literally a decision sandwich if you ever need one. 

Pro Tip: Put the crab mixture in the sauté pan and cook it up like you would breakfast sausage.  Cut the Hawaiian Rolls straight down the. Middle into 2 parts and sprinkle the cooked crab meat on the sandwiches on top of a layer of cheese.  This will make it not as difficult to eat, but definitely not as pretty! 

Lastly, Crab Cake and Brie Quesadilla with a Cilantro Lime Slaw 

This takes your Crab Cake and puts it in the middle of two tortillas with a layer of Brie and Jack cheese and Cilantro Lime Coleslaw.   You could easily substitute the Cilantro lime slaw with old fashioned slaw, or just remove it entirely. But even though the crab cake sounds a little different than your usual.  It’s not, I promise it’s so good! 

I can’t wait for you to try it and let me know what you think! 

Like it? Love it?  Think it’s super yummy? Share this blog post with a friend, tag me on Instagram using @atabletopaffair, and have dinner with your friends and use #atabletopaffair!

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Traditional White Cheddar Breakfast Quiche

I had not planned to include this Traditional Breakfast Quiche on the blog today, but it is one of my go to recipes when prepping breakfast for the week and perfect for vacation. What I love about this is that you can half the recipe and make it in a smaller pie shell (if it’s just you) OR you can make it in a regular 9-10 inch pie shell and enjoy it all week. (Which is usually what I do.)

Traditional Breakfast Quiche

I shared this on Instagram this last week while I was at the beach. We literally ate on this Breakfast Quiche every single day for a week.

Pro Tip: I like to shred half of the cheese in the breakfast quiche. The other half I like to dice into small chunks. This gives a really nice taste to every single bite. The shredded cheese melts all of the way. And the diced cheese is chunky in the quiche and adds a great bite of flavor.

Traditional Breakfast Quiche

One of the things I love most about this quiche is that 1. It starts with a frozen pie shell (because who has time to make a real one?) and 2. It can be reheated for about a week. It’s always nice to have a breakfast option that has plenty of protein and is fresh.

Especially when you are like me and are notorious for running late in the mornings!

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Traditional White Cheddar Breakfast Quiche

Traditional Breakfast Quiche
  • Author: Abby Turner
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 810 servings 1x
Scale

Ingredients

  • 1 Frozen Pie Crust, premodern
  • 6 strips thick hickory smoked bacon, cooked and chopped
  • 4 oz pork sausage breakfast sausage, cooked and crumbled
  • 8 ounce block of white cheddar cheese, half shredded and half diced
  • 1 cup milk
  • 4 large eggs
  • 3 ounces of fresh spinach, long stems clipped off if desired
  • 2 tbsp yellow mustard
  • 2 tbsp chives finely chopped
  • Salt and pepper to taste

Instructions

 

  1. Turn oven to 400 degrees F.
  2. Cook the sausage and bacon and set aside.
  3. In a medium bowl, whisk together the milk, eggs, mustard, and chives until fully combined. 
  4. Add spinach, bacon and sausage to mixture.
  5. Carefully pour into the pie shell the until full.
  6. Put the pie shell on a baking sheet and put into the oven.  Cook for 35-45 minutes until the top is golden brown and center of quiche doesn’t wiggle.

Notes

Cooking the quiche on a baking sheet helps everything cook evenly. 

Looking for other fun dinner recipes check these out:

Like it? Love it?  Think it’s super yummy? Share this blog post with a friend, tag me on Instagram using @atabletopaffair  and have dinner with your friends and use #atabletopaffair!

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Unintentional Singleness: Part 2

Did you know: Singleness affects almost 50% of people over 18 in the United States. We are taught at a young at that marriage is the “thing to do,” it’s “just what happens,” and in some cases, it is the next step following graduation from college. However, what happens when marriage is not what happens? Women (and men) worldwide are struggling with this stage of life. In most cases, singleness is unintentional – it is an involuntary decision, and we are desperately long to change it. 

Singleness is unintentional – it is an involuntary decision, and we are desperately longing to change it. 

Even churches are struggling with where to put singles and what to call “us.” We are told to be patient, to wait, and that “this is God’s precious time with us.” However, most of the time, hearing those words makes us more frustrated.

Why are we so frustrated? Why can’t we have what God is blessing others with? Where is the disconnect? The word waiting, in the English Dictionary, means to be ‘eagerly impatient.’ And the word patience means ‘delay action or wait.’ But in our singleness, we are taught to wait and be patient. 

Are we just meant to sit and delay action?  How is my heart supposed to be eagerly impatient and patient all at the same time?

This message that we are being taught is confusing.  However, it permeates women’s ministries, Christian books, and speakers throughout the country. It’s being taught from pulpits, small groups, conferences, self-help books… you name it, it’s being taught there. It’s almost as if married leaders forget what singleness actually felt like.

For instance, imagine you have been out hiking with your friends and you forget your water bottle. You are parched. Mouth dry, mirage of water in the distance, true desert parched. You finally make it to the car and grab your water bottle and gulp a few sips. After you finish the water bottle and regain your balance, how you felt being parched is almost a distant memory. The emotions and feelings become hard to experience again.

That is exactly what it feels like in our culture today. Singleness is hard when you are going through it, but when you get to the “other side” it is “so wonderful” you don’t even remember the heartache of it.

Your feelings are valid. Singleness is hard because of the fall. Singleness is hard because it is not how God intended it to be. The first negative thing we have in the Bible from God… “it’s not good for man to be alone.” Hear me when I say – you are not wrong in feeling sad in singleness.


My favorite overused phrase in Christian dating talks – ‘When you chase after God like you chase after love, He will send you a soulmate you won’t have to chase after.’

What happens when this message ‘waiting to date’ becomes discouraging?  Some singles will never outgrow this season of singleness.  At the end of the day, all of these messages lack one thing – true encouragement to overcome the toxic mindset our culture has placed on being single. 

The heart of their message is pure and genuine and the majority of the time these messages focus on waiting for the perfect person to date.  But there is one caveat here. We have been reading scripture inspired by a Heaven-minded King and translated it using our finite earthly words. We need to shift our mindset and look at this singleness through His heavenly eyes.

We have been reading scripture inspired by a Heaven-minded King and translated it using our finite earthly words.

I’ve been diving into scripture, reading everything I can get my hands on, and listening to leaders across the globe teach on singleness, loneliness, and community. I’m so excited to share that with you here.

Each week for the next couple of months, we will be looking at scripture that allow us to reflect on what we singleness and loneliness looks like and how we can receive the Holy Spirit and activate Him in us during this season of life.             

We will sit with scripture and allow the Holy Spirit to bring to life the importance of community.

Without activating the Holy Spirit, we are merely sitting on the sidelines and just observing God’s goodness.  My prayer is that through these next few months we begin to change a mindset and an entire generation of women that find themselves alone and without community.

I truly believe when we lack community, that ‘aloneness’ in our heart breeds insecurity, shame, and brokenness.  And when we have community, the kind that is built on true Biblical hospitality, out of that community breeds love, joy, and hope. 

It is when we truly understand Biblical hospitality and implement it into our lives, we are able to sit with this season of life in confidence knowing God has called us for a specific purpose at this specific time.

Did you miss Part 1 of Unintentional Singleness? Check it out here:

Like it? Love it?  Do you feel the same way? Share this blog post with a friend, tag me on Instagram using @atabletopaffair  and have dinner with your friends and use #atabletopaffair!

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welcome to my table

I’m Abby, and I’m all about setting the table every day and making a simple dinner with easy recipes to enjoy with friends. The inspiration you’ll find here are simple and meant to encourage you to declutter your table and invite friends over! I spend my days working as a marketer for a retail company and dreaming of dinner time. I really hope that through A Table Top Affair you will find a newfound love for your kitchen and that relationships would be formed around your table.

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