Chandler Creel

It's a brisk and windy 45 degree Tuesday morning in Roanoke, VA. I love it.

My search for that perfect spot to get work done brought me to Mill Mountain Coffee And Tea in downtown Roanoke. This was the hometown spot friends and I would come to in high school on weekend nights when our parents would let us stay out past 11pm. I attempted to come here yesterday, but their was brown paper covering the windows and no signs. This morning I found it with a little more determination and the aid of a man on the sidewalk holding a Mill Mountain cup. Turns out they moved across the street. Though they only have one free refill, they have several things that Panera doesn't. Some favorable things include, molded ceilings, hardwood floors, brick walls, unique design, great atmosphere, friendly customers, baristas with sweet facial hair, way better music, and a 'stick it to the man' attitude only a locally owned business can have.

It's nice.

Hello hello and thank you for tuning in for another episode of Chandler's blog. I appreciate the interest. Seriously, I do.

This weeks goal: get to 80%

Today, I am trying to find a place I can can really get some work done. For some reason or the other, I am affected by my surroundings. During my 5 years at Georgia Tech, I would suddenly get a primal desire to flee the city in search for a place with more trees and grass than buildings and concrete. I can only take so much of the big city life. Knowing this characteristic about myself had a little say in deciding on going to Tübingen, Germany. Tübingen is a place where hidden beauty is found in almost every cobblestone alleyway and around each intriguing corner. I mean, just glance at the picture below and see the beauty. But, look at the lovely buildings, streets, and alleyways and realize that Tübingen is full of people who don't know Jesus or what a unconditional loving community is. (click the picture to see the full size)





So, as it was in my decision to go to Tübingen, Germany, I take into account the surroundings when choosing a place and an atmosphere to get some work done. It needs to be a comfortable, welcoming, nice-looking place with not an overwhelming amount of colors, signs, sounds, and/or painting to distract me from my work. Here is the Panera Bread near the Valley View area:

I'm a big fan of the fire pit. Keeps me cozy from the 54 degree autumn weather.

This was the fortune in my cookie I received today with Amanda Kepfer at the Jade Dragon in East Point.

As mentioned in the earlier post, Saturday night was officially "Chandler's Last Hoorah!"

I have never experienced a goodbye party before and I wasn't sure exactly how it would play out in terms of my interactions with people or the general mood. I'm not used to having the spotlight solely on me and to be honest, I am not completely at ease in it.

Knowing that some of the greatest people I have known in the past 5 years would all be in one place, I expected the party to be good, but I never thought it would be as great as it was. There wasn't an awesome band. There was no alcohol. No one did anything crazy. But, there were hellos and goodbyes, good conversations and laughter, and handshakes and hugs. There was love. Undeniable love. There were young guns like Brooks Tellekamp, Scott Gillard, and Collin Woodard . There were old timers like Quiggle, Heather Pearce, and Tatum. Old Hemphill girls, Kami and Emily. New Hemphill girls, Mary Ann, Amanda, Meagen McElroy, and Desprez. Christian legacy and future legends all together.

I may have been the obvious reason for this gathering, but at the root it was the love of Jesus. Quiggle showed me that love as my intern at CCF and he showed me how to be a better man of God. I loved him for that. I spent a year at CCF trying to imitate his example with my sophomore guys. I get the feeling they love me too, maybe because they told me. Christ's love is binding to those who come in contact with it, whether they know it or not and it holds us all together with a warm feeling of something bigger than ourselves. It was glorious to see all the ties, loving friendships, and even new acquaintances engulfing a blue house in Homepark.

As the party was fading and people departed, the goodbyes started. A great moment after another. No one was insincere about their kind parting words. Hug after hug. I can't recall a time where I have felt more love. It was bliss.

To all of those who came, thank you so so much. Each of you is an inspiration and pure encouragement. I promise to take that love that you have showed me while our paths crossed and spread it on the campus of Tübingen, Germany.

Last night was my last hoorah in Atlanta, aka my goodbye party. The party was held at Old Azul and its residences were the hosts.

I had one last deer ham left from the deer I killed last November, and I figured there would be no better time than my Last Hoorah to cook it. After gathering the necessary supplies of charcoal, wood chips, chicken wire, rebar, and cinder blocks, we put the ham over the fire at 5:15.

Here's my personal recipe:

Supplies:
12 - standard cinder blocks
2 - 6 foot sections of rebar
chicken wire
spray bottle
bag or two of hickory chips (the big ones)
charcoal (I recommend natural)

Dry Rub:
2 tablespoons salt
2 tablespoons course ground pepper
2 tablespoons paprika
2 tablespoons brown sugar
2 tablespoons granulated garlic
1 tablespoon onion powder
1 tablespoon crushed parsley flakes
1 teaspoon five spice powder
1 teaspoon celery seed
1/2 teaspoon cayenne pepper
1/2 teaspoon hickory smoke salt

Spray:
2 parts apple juice
1 part vinegar
1 part olive oil

Instructions:
Begin by Lather the ham with plain yellow mustard on both sides. Sprinkle the dry rub evenly on both sides. Rig up some rebar and chicken wire to suspend the ham over the fire and also allow for turning. (see picture below) Adjust the coals and height of the rack to where the ham is cooking at about 250F. Side note: You don't need a thermometer to know 250F. 250F is the point where you can just barely keep your hand at for several seconds.
To achieve maximum smoke from the hickory chips, place the wet chips on the edge of the fire to wher they will start charring and smoking. You can also wrap the wet chips in tin foil and punch holes in the top.
We rotated the ham every 10 minutes. This may have been too much, but it worked for us. And after every turn of the ham, spray with the juice, vinegar, and oil mixture and sprinkle a spoon or two of the remaining dry rub.
Sit around the fire with friends and enjoy each other's conversation and presences.
Continue to occasionally add charcoal and wood chips to keep the heat and smoke going.
It took 5 hours for our ham to cook, but they will vary depending on the size of the meat and temperature.

It was the best piece of meat I have ever cooked and I have been grilling and smoking for 7 years. Don't believe me? Just ask anyone who came to the party.


Also, special shout out and gratitude goes to Daniel Wood, Jason Tatum, and Jenn Whitton who helped make this dream possible.