Rumination

CLOSED

2012-01-22T15:31:00.000-06:00

I love these hand written signs in local businesses near where I live.

THANK YOU BAGS

2012-01-21T16:57:00.006-06:00

This first bag wishes me THANK YOU

and with sort of a half smile - to HAVE A NICE DAY (exclamation point)

It also notes: WARNING: TO AVOID DANGER OF SUFFOCATION, KEEP THIS PLASTIC BAG AWAY FROM BABIES AND CHILDREN, DO NOT USE THIS BAG IN CRIBS, BEDS, CARRIAGES, AND PLAYPENS. THIS IS NOT A TOY.

Don't call the police, but I'm sorta playin' with this bag as a toy right now.

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This second bag says ....

THANK YOU in a sorta orangey tropical way. It notes: WARNING: To avoid danger of suffocation, keep this plastic bag away from babies and children. MADE IN CHINA.

This bag has no toy restrictions. You KNOW I'll be playin' with this bag. If the police come, tell them I was playing with the orangey tropical thank you bag.

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Both bags are "2" HDPE recyclable. HDPE means high-density polyethylene. This sort of material is in demand for recycle firms - so whenever you can reduce/reuse/recycle. I am a nerd and happen to save these to reuse. When I have more than I need I donate to thrift stores who may use them when they sell items.

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SOLI DEO GLORIA

Study in White

2012-01-20T10:35:00.002-06:00

My Amaryllis and Paperwhites are blooming at the same time this year. Usually the Paperwhites bloom first. I bought a white amaryllis this year (they were out of red). To me, forced bulbs are the antidote to mid-winter. Along with the theme of white, here in Chicago we are supposed to get a significant amount of measurable snow starting now.

Discerning God's Call

2012-01-14T10:57:00.001-06:00

It has been more than a year since I have posted.

This past Wednesday I had the privilege of preaching to my own community: The Brotherhood of Saint Gregory.

I preached on the following text

1 Sam. 3:1-20
Ps. 40:1-10
Mark 1:29-39

Then the Lord said to Samuel, ‘See, I am about to do something in Israel that will make both ears of anyone who hears of it tingle.

In the name of The Father....

Many of you know, I made a big deal out of turning age fifty this past year.

I joined AARP.

Got the colonoscopy.

For the first time in my life I had wax removed from my ears - and had my hearing tested.

In spite of the wax removal - I am getting to be the age where I periodically experience that awkward moment when you can’t understand what someone’s said even after they’ve repeated it four times

So, I’m all like

Praying to God that it wasn’t a question.

Samuel, in today’s scripture, and I are the same in that we knew that we heard something; but, we’re not sure what we heard.

Samuel, Samuel!

Samuel’s time was after the period of The Judges. Samuel’s time was nearly a millennium before the time of Christ. Samuel is the person God chooses to anoint Saul as Israel’s first king.

This favorite bible-story of the boy Samuel is framed by the comment - “The word of the Lord was rare in those days; visions were not widespread” In other words - the people of Israel were not hearing what God was saying to them - until - somehow God, with the help of Eli, get’s Samuel’s attention.

Initially it is not Samuel, but Eli who perceives God is calling. Eli instructs Samuel what to say.

Samuel, Samuel!

‘Speak, Lord, for your servant is listening.”

The Lord has a message - however ominous.

Hugh Laurie in his role as Dr. House in the second season of the television series “House” noted...

If you talk to God, you’re religious; if God talks to you, you’re psychotic.

So here we are with a story about listening, listening particularly to God.

What does this mean for me? What does this mean for you?

I think it is safe to say, that to some degree every one of us here has perceived a call to something greater. To something different. Yes, likely we’ve perceived somehow a call from God. That call has landed us here in this religious community.

It has been over a decade since I was interviewed by council to consider my postulancy to the The Brotherhood of Saint Gregory. One question that was asked of me - “How is that we will know that you are called to the religious life?” I thought to myself, “How the hell do I know?” I did say, “Y’know, I don’t hear voices from God.”

While that question bothered me then - I cherish it now. How is that I know that I am called to religious life? The answer is: Discernment. With the help of this community; through formation and mentorship; through making mistakes and being transformed - I learned the particular vocabulary of discernment. With experience, I’ve learned that discernment is an ongoing journey and not a particular destination. I learned I need experience and perspective to know indeed that not only have I been called to religious life - but to life profession.

James Martin, SJ in his book The Jesuit Guide to (Almost) Everything - writes of the connection between Ignatius of Loyola’s spiritual exercises and discernment for us today. The sixteenth century Saint Ignatius was rather sober and practical - not particularly romantic.

Ignatius in his spiritual exercises makes use of prayer, imagination, and experience. Ignatius made mistakes in his own spiritual endeavors and allowed for “do-overs” or trying to re-evaluate God’s call with new data.

Ignatius himself - noted if you try something and feel peace, it’s likely God’s presence or consolation. If you try something and you feel disquiet and agitation - you are on a path of desolation.

Contemporary Jesuits note that discernment - through experience is “recognizing the action in human-consciousness of the Holy Spirit” - In other words - knowing God’s will or hearing God’s call.

As the months and years pass there are times for each of us when the call is loud and clear, there are times when the call seems distant and faint. Either way, in hearing and answering the call, we are discerning what we are called to by God.

Each of us; with God’s help; over and over; finds our calling. Some of us are called to heal as Jesus does in today’s unvarnished Gospel of Mark. Some of us will pray, some of us will preach The Good News - all of which are aspects of Jesus’ life noted in today’s Gospel - where we can find peace.

In the 1979 Book of Common Prayer - the gerund “discerning” makes only one appearance; this happens in the prayer immediately following a baptism. This prayer is my prayer for each one of us today.

Heavenly Father, we thank you that by water and the Holy Spirit you have bestowed upon these your servants the forgiveness of sin, and have raised them to the new life of grace. Sustain them, O Lord, in your Holy Spirit. Give them an inquiring and discerning heart, the courage to will and to persevere, a spirit to know and to love you, and the gift of joy and wonder in all your works. Amen.

Advent

2010-12-13T00:06:00.003-06:00

Waiting

QUINOA WITH BLACK BEANS AND APRICOTS

2010-12-06T21:04:00.003-06:00

QUINOA WITH BLACK BEANS AND APRICOTS

1 teaspoon canola oil
1 small onion chopped
1 cup low-sodium vegetable broth
1 cup red or white quinoa, rinsed
¼ cup dried apricots, chopped
1 3 inch cinnamon stick
1 cup rinsed and drained canned black beans
1 tablespoons chopped fresh flat-leaf parsley

(1) Heat oil in medium saucepan over medium heat. Add onion and cook, stirring occasionally, until softened, 5 minutes. Add broth and bring to boil. Stir in quinoa, apricots, and cinnamon stick, return to boil. Reduce heat, cover and simmer until quinoa is tender. 12 minutes.

(2) Stir in black beans. Remove from heat; let stand 5 minutes. Discard cinnamon stick. Stir in parsley.

Per serving (3/4 cup): 197 g, 248 Cal., 4 g Total Fat, 0 g Sat Fat, 0 g Trans Fat, 0 mg Chol, 240 mg Sod, 43 g Total Carb, 6 g Total Sugar, 7 g Fib, 10 g Prot, 56 mg Calc.

6 PointsPlus per serving

Weight Watchers PointsPlus Cookbook

....just a note....

I just made this from the new Weight Watchers PointsPlus Cookbook, which just came out in the last couple weeks - along with Weight Watchers revamp of their weight management system. New PointsPlus are different from the points system they had been using for the last decade or so.

ALSO - I doubled the recipe (if I am going to go to the trouble of cooking - I want some for the week)

While this is listed as a side-dish, I'll eat this as an entrée. It is a bit different from what I gravitate to flavor-wise. This is warm/sweet/savory. I tend to go for spicy-zesty - but this is good. I look forward to trying other recipes.

SOLI DEO GLORIA

Advent / Quietness

2010-12-04T13:07:00.002-06:00

To keep silence, in thought, word and deed is a manifestation of humility in the presence of God and his existence within his Creation. Our presence, as testimony to God's love, should always be subdued, in deference to his goodness and mercy towards us. We accept quietness, not merely as a reflection of our humility, but in acknowledgment of the fact that we really know very little at all. It is an expression of our awe at the Presence of he who is far greater than ourselves, and a deference in the face of the Love that surpasses our capacity to reason.

Br. Karekin Madteos Yarian, BSG
The Skillfulness of Shepherds

Apple Pie

2010-09-28T22:58:00.011-05:00

I was reticent to have a blog entry called Apple Pie. To me, there seems to be a lot of cultural baggage around the words “Apple Pie” at least for Americans. I am reticent since the current political climate is contentious to say the least, whereby, how “American” one is or isn’t seems constantly called into question. Personally, I find such confrontations annoying; keeping people from focusing on deeper or more important issues such as working for economic justice, or just plain feeding the poor. “Apple Pie” is often found in sentences that also contain the adjective American. American or not, I’ll carry on.

As a sometime cook, and sometime baker (I am better than some things than others), one thing I happen to be better at is baking pies. I have not been making as much pie as I used to as of late for a number of unrelated reasons. I live alone; pie tends not to aid my weight management; my work is stressful, especially the last few weeks (months?) and time off is often just used resting doing as little as possible including NOT making pies.

Given that perfect storm of NOT making pies – I missed two of my favorite pie ‘seasons’ earlier this year, so because of that, I was bound and determined NOT to miss the current pie season that I enjoy. I missed rhubarb season in the spring – I even have my own patch of rhubarb right here in The City of Chicago. I missed tart Michigan cherry season in July. I did NOT make a blueberry pie this year, even though, really blueberry pies are secretly the easiest to make; and, through advancements in hybrids and transportation, blueberry season seems now to last all summer long.

The thing that is available now that is not available other times of year is locally grown heirloom apples. Sure, apples are available in our brightly lit, highly packaged supermarkets all year round. I can have an apple any time of year – whether from New Zealand, or somewhere in the U.S. All this feeds our need for instant gratification – our “instant” culture.

When I was young I remember when fruits had very particular and short seasons. I remember my parents or my grandmother buying a crate of Colorado peaches when they were shipped to the store. You couldn’t buy one peach.

So, basically today, I have been all about Apple Pie, particularly Heirloom Apple Pie.

The apples I get – I discovered a number of years ago at The Chicago Farmer’s Market in the loop. I use the vendor Nichols Farm & Orchard who bring their produce into Chicago from Marengo, IL.

The varieties of apples I purchase are:

Cox Orange Pippin – English Variety identified in 1830

Cox Orange Pippen

Golden Russet – American Variety (New York) identified in 1845

Golden Russet

Just to LOOK at these apples, unwaxed, not uniform, heterogeneous, and mottled; they are most gorgeous things. To use them in cooking is even more glorious.

A number of you who know me personally, know that I use the Apple Pie recipe from the 1975 Copyright of The Joy of Cooking.

My piecrust recipe – while simple and elegant is more than just the recipe – there is an art to it that can’t be explained in just words. When I have time, I can show you how to do it. If you plan on making a pie – use whatever piecrust makes you the least stressed-out; and if that means buying a pre-packaged one, so be it.

I mix these heirloom apple varieties together – the result with the sugar and the spice is a warm appley – winey flavor. I have made plenty of apple pies from supermarket apples (and if I have to make an apple pie from supermarket apples, I use Granny Smith). I sprinkle cinnamon and sugar on the outside of my crusts.

Since I went to the trouble to get the apples, and I was going to fire up the oven and all – I thought what I would do is not make one apple pie, but two. One for myself, and one to give away. Even though it takes more time to prepare, and twice the amount of ingredient - it takes about the same amount of preparation dishes and the same amount of cooking energy whether you are baking one or two pies. So really, it is more economical to bake more than one.

As a middle aged person living alone in the City – my friends tend to be middle aged persons living alone in the City. Generally no one cooks for me, except me. I try to foster an attitude of cooking more and giving away, because, when you least expect it food seems to come back to you. A brother in my religious community – The Brotherhood of Saint Gregory gave me two muffins he saved for me that he baked just that morning. So, I gave one of my pies away to a neighbor, in a pie plate I purchased just for that purpose. It doesn’t matter if I don’t get the pie plate back. (actually it was kind of a GIANT pie plate). The pie I kept was baked in a vintage FIRE-KING pie plate I found a number of years ago.

Go out there and cook for someone else and don’t expect anything back.

SOLI DEO GLORIA

The Rich The Few

2010-08-24T00:42:00.002-05:00

TODAY

2010-08-23T12:30:00.000-05:00

Joseph Basil (myself), Mark Andrew, Emmanuel

Seven years ago today, August 23, I took my first vows (fundamentally Poverty, Chastity, and Obedience) with The Brotherhood of Saint Gregory. It seems like a short time ago. It seems like a long time ago. This is a photo from that day.

SOLI DEO GLORIA

Jalapeño Hummus

2010-06-23T22:36:00.006-05:00

Jalapeño Hummus

My sister sent this recipe which is easy to whip up in moments.

(you can find her blog HERE; I recommend it!)

She made it for my niece who doesn't even like Hummus - and my niece LOVES IT! I am not going to even type it out.....

You can find the recipe HERE

First picture is my batch

Second picture was my sister's batch - I lifted that pic from her Facebook page

I couldn't find a 1/3 cup can of jalapeños at my terrible large grocery store full of things I DO NOT WANT! So I purchased the ONLY sliced jalapeños they had and measured out 1/3 cup. Everything turned out fine.

I find it very tasty myself - an interesting intersection of Middle Eastern and Mexican/American flavors and textures.

SOLI DEO GLORIA

African Sweet Potato Stew

2010-06-19T00:47:00.008-05:00

African Sweet Potato Stew

My sister and my mother raved about this. I happened to be at my mother's up in the Twin Cities over Memorial Day. My mother sent some of this recipe home with me. I gave some to a friend home in Chicago before trying it. My friend called me and asked for the recipe. I tried it. It is good. ALSO Easy to make. I like the taste and the texture! I really don't know how "African" it is, it might be African like how French - French Toast is.

My sister found this recipe on line HERE

1 tablespoon olive oil
1 large onion, chopped (about 2 cups)
2 cups chopped cabbage (to save time, use packaged slaw mix)
3 to 4 cloves garlic, minced
1 18-ounce can sweet potatoes, drained and chopped
1 14 1/2-ounce can tomato wedges or diced tomatoes, undrained
1 1/2 cups tomato juice
3/4 cup apple juice1 to 2 teaspoons grated fresh ginger root
1/4 to 1/2 teaspoon red pepper flakes
2 cups frozen cut green beans
1/3 cup natural peanutbutter

1. Heat oil in a large skillet over medium-high heat. 2. Add onion; Cook, stirring, until tender, about 5 minutes.
3. Mix in cabbage and garlic; Cook, stirring, until cabbage is tender-crisp, about 5 minutes.
4. Stir in sweet potatoes, tomatoes, tomato juice, apple juice, ginger, and red pepper flakes.
5. Reduce heat to medium-low; Cover.
6. Simmer until hot and bubbling, about 6 minutes.
7. Stir in green beans and simmer, uncovered, for 5 minutes. 8. Stir in peanut butter until well blended and hot, about 1 minute. 9. Serve stew with crusty bread and a salad, or spoon it over rice or mashed potatoes.

Comments
6 Servings
Per Serving:
261 Calories; 8g Protein; 9g Fat; 40g Carbohydrates; 0 Cholesterol; 425mg Sodium; 8g Fiber.

SOLI DEO GLORIA

RADISH

2010-06-02T18:28:00.002-05:00

I haven't gone away. Just working and recovering from work. Today just a picture. I received as a gift today these radishes which were picked today, grown just steps from where I live. I am whipping up a batch of CURRIED QUINOA WITH CHICKPEAS AND ALMONDS. The radishes will be my crudite or garnish.

SOLI DEO GLORIA

INTERNATIONAL NURSE'S DAY & FLORENCE NIGHTINGALE

2010-05-12T00:04:00.007-05:00

I’ve had fun this week posting Romance Novel bookcovers depicting nurses on my Facebook page. Young ladies in starched white uniforms with cinched waists emphasizing other endowments. All this because in the United States it is National Nurse’s Week, which culminates on May 12. May 12 happens to be International Nurses Day. May 12 was chosen as the day for International Nurse’s Day because it is also the birthday of Florence Nightingale. Florence Nightingale is considered the pioneer of what we think of as contemporary nursing emphasizing hygiene and sanitation. Florence Nightingale’s work established nursing as a distinct discipline requiring education. Florence Nightingale was born 190 years ago today, May 12, 1820 in the City of Florence within modern day Italy (hence her name Florence). Florence Nightingale used what we refer to today as “evidence-based-practice” in her work in hospitals in what we now know as Istanbul during the Crimean War; greatly reducing death-rates.

This year - 2010 marks the centennial anniversary of Florence Nightingale’s death in August 1910. The Episcopal Church notes here life near her death date of August 13. Words about Florence Nightingale on the Episcopal Calendar can be found here.

An 1856 lithograph of the Selimiye barracks as a hospital during the Crimean War.

I say all this as a contrast to the images that are part of the collective cultural unconscious within the United States of what nursing is and who nurses are. I know this first-hand. I am a nurse. First and foremost, I am a male in a female dominated profession. Sexism in our country – nurses continue to be seen by some as helpers, handmaids. Some patients equate us with waitresses. Some believe women go into nursing to find physician spouses. I’ve dealt with a few male physicians who swoon when they are able to converse with young female nurses (who happen also to be very adept clinicians); but the same physicians bristle in having to deal with me, a male nurse.

I am here to tell you first-hand that nurses are some of the strongest, toughest, most courageous people I know. I work the PM shift. After all the visitors are gone and we are dealing with abusive patients, patients withdrawing from alcohol and drugs, patients who are just plain grumpy from being chronically sick and nurses are there to receive that information. We are there dealing with the scores of elderly with dementia – I have chased more than one of your loved-ones late in the evening who have taken off their gown, removed their own heart monitor and IV access and are walking naked down the hall to who knows where.

Since being becoming a Registered Nurse, I once greeted a patient family, introducing myself to the patient and patient family in the room. A quizzical child noting my gender asked his mother, “why is that guy a nurse?” Right in front of me the mother’s answer was, “because he couldn’t get into medical school.” as if I weren’t even there. While I corrected them telling them I never wanted to be a physician (actually I wanted to be a physician for a couple weeks in the fifth grade – what I really wanted to be when I grew up was a pharmacist). – the family wasn’t buying it. I was their waitress for the evening.

I am here to remind one and all that nurses historically have been and very much are educated professionals as the compassionate caring persons they are. Nurses are able scientists using data and observation to analyze injury and disease. Nurses are the social workers when the LCSWs have gone home. We counsel the crazed and truly afraid.

I also maintain that hospital administrators believe we are caring for the smiling active alert and oriented seniors on the brochures and annual reports about the hospital. They don’t want to know about patients who throw bedpans at workers.

Being a bedside hospital nurse is incredibly difficult work (I was warned by more than one before embarking on this journey). Being a bedside hospital nurse is emotionally taxing. At the same time being a bedside hospital nurse is incredibly rewarding and is a far cry from being a bean-counting-mugwump in a beige cubicle. I love the people who work with me shoulder-to-shoulder caring for patients and solving problem. A favorite nursing professor of mine suggested to us that going into the nursing profession will cause great and sometimes uncomfortable spiritual growth. She was right.

So here’s to International Nurse’s Day and our Lady of the Lamp.

SOLI DEO GLORIA

SMALL SIMPLE THINGS

2010-05-10T12:48:00.002-05:00

Cripps Pink Apple

I received this apple (Cripps Pink breed) as a gift from a brother in my community today. Small simple things and actions bring me such joy.

SOLI DEO GLORIA

LILIES OF THE VALLEY

2010-05-01T22:45:00.003-05:00

There are scents at certain times of year that are like no other. This time of year it is Lilac and harder to find Lilies of the Valley. Somehow they’ve taken hold on the boulevard in front of my building in Chicago.

SOLI DEO GLORIA

GLORIOUS EATING FOR WEIGHT WATCHERS

2010-04-28T02:05:00.009-05:00

One wonderful cookbook I happened upon in a thrift store was one called, “GLORIOUS EATING FOR WEIGHT WATCHERS”

You can see the cover here.

For those that know me, know I am a proponent of the Weight Watchers program. Those who know me well know that I used to be an employee of the Weight Watchers Corporation.

I obtained this gem when I was working as a Weight Watchers leader for the Weight Watchers Corporation.

What is wonderful / shocking / funny is the back cover.

A VERITABLE ORGY OF WESSON OIL.

This cookbook is really a cookbook to encourage you to get MORE WESSON OIL into your diet.

This soft-cover cookbook was published in 1961, the year I was born.

The cookbook is (like me) nearly a half a century old.

To put things into focus/perspective – this book was published in 1961, but it wouldn’t be until 1963 when Jean Nidetch would start her “Weight Watchers” meetings which would be the beginnings of the Weight Watchers corporation.

When I got this cookbook, there was a coupon from some periodical inside – which was used as a bookmark.

The coupon expired on July 31, 1964.

All in all, the art direction in the cookbook is good. The recipes are well written and interesting. After I test a couple I may share them here. They are; however, not really weight-management friendly, knowing what we know today. There are however, weight management menus and suggestions that really would still hold up today.

To me the me the best part of the cookbook is that it includes that genre of mid-century
graphics. Minimal. Modern.

I love the exuberance captured here.

SOLI DEO GLORIA

VARIATION ON A THEME

2010-04-26T20:03:00.010-05:00

Just because I haven’t posted recently doesn’t mean I am less interested in blogging. Like anyone, I have competing priorities in my life.

I’ve mentioned before that expressing what I am eating (through this blog) just makes me more mindful of what I am eating. Expressing what I am eating has sparked conversations within my own circle of friends, family, and coworkers of the food choices we all make.

Before I blogged, for vegetarian choices I basically switched between the BOILED BEANS recipe the RICE & HERBED LENTILS recipe. Not much variation. A couple weeks ago I tried substituting the rice in the RICE & HERBED LENTILS for Wild Rice (as suggested by my mother), and I found that I really liked it, especially if it was topped with sliced toasted almonds.
Well butter-my-butt-&-call-me-a-Parker-House-Roll….I actually ventured myself and thought Quinoa could be substituted for the brown rice. Today I made (based on RICE & HERBED LENTILS) QUINOA & HERBED LENTILS!

I used Red Lentils and Red Quinoa.

Each of the three have had slightly different tastes, textures, and appearances, but none drastically different that would have me never make any one of them again. I would make all of them again.

Since we add ½ cup of brown rice –or– wild rice –or– quinoa to the recipe I decided to compare nutrition information.

For overall taste and texture I still like the brown rice variation the best; however, I would easily venture over to wild rice or quinoa for slightly better nutrition value.

QUINOA & HERBED LENTILS

SOLI DEO GLORIA

SPRING

2010-04-17T22:59:00.005-05:00

There are frost warnings for tonight in my area. The last vestiges of winter remain.

The seeds I wanted to start early indoors – were started terribly late this year once again, but everything was just fine last year, even starting late. Listen to advice, but also learn from your own experience.

Spring flowers and flowering trees push forth, they show off. For who or what specifically, I don’t always know, but human beings enjoy the show. The jonquils are already finished mostly in my neighborhood. It is interesting that some spring flowers disappear completely, foliage and all even before summer is in its full buzzing humidity, when other plants come into fruition.

Now we have delicate flowers, blue skies and singing birds.

Flowering Bradford Pear Trees on the street where I live in Chicago

The days are getting shorter in Australia and New Zealand. When one lives near the equator it is virtually impossible to perceive changes in the seasons by sunlight, rather it is perceived by changes in wind and precipitation.

TULIPS by my front door

Six months from now the Halloween decorations will be up and we will be pulling out the soup recipes and sweaters.

Nothing happens forever, but sometimes for a season

SOLI DEO GLORIA

THANKS MOM!

2010-04-17T02:53:00.004-05:00

I haven’t been posting in awhile. Lent is over, Eastertide/Spring is in full swing. My silence here has basically been the weight of my day job. I will be off of work both Saturday and Sunday this weekend.

People have asked me, are you going to continue to post? I am, when I have those magic ingredients of time and energy. I haven’t run out of things to say.

People have asked me if I’ve gone back to eating meat. Lent on the whole for me was about being mindful – and on the whole I was flexitarian in my approach. While I am eating a little more meat, I am sticking to preparing vegetarian dishes and making vegetarian choices when I can. I promised myself I would have a peppercorn encrusted filet mignon (medium-well-thankyouverymuch) when Lent was over. I still haven’t had it, but still plan on doing so.

This is a photo of what I ate on Easter Day. HAM! (not very Kosher, but there you go)

Which brings me to the post title – Thanks Mom!

One of the earlier posts on this blog is where I share my Rice & Herbed Lentils Recipe. I noted that my mother immediately asked if she could make it with wild rice instead of brown rice. My mother immediately thinks of ingredients she can substitute in about any recipe you give her. She indeed made it with wild rice and said it was ok. Now me, on the other hand, tends to make dishes exactly as the author/chef intended. In order to challenge myself – I made Rice & Herbed Lentils – with wild rice. I made it for a couple of reasons – to try something new, but also to use up some wild rice I’ve had for awhile.

When I first made the dish – I thought it felt short of my expectations. To me, the color was a little on the ‘grey’ side and there seemed to be a bit of leftover liquid in the bottom of the casserole. I took out a portion for work – but as luck would have it – one day I got cancelled half way through the shift and left it for the next day. The next day the catering manager had an extra dish of salad and offered it to me. It wasn’t until the next day after that I tried it. Since my mother told me it was chewy and nutty, I just happened to garnish with leftover sliced toasted almonds from a previous dish. Moreover I garnished with little bits of curly parsley. I think curly parsley is often overlooked in contemporary cuisine. I finally was able to eat the dish at work. The leftover liquid seemed to have soaked in and the flavors and especially the textures were wonderful. So, a new dish – different from the Rice & Herbed Lentil is discovered (Wild Rice & Herbed Lentils). Again, I seldom venture very far past the written recipe – though this got me thinking – that I am going to try the same recipe substituting quinoa for the brown rice. I will keep you posted.

SOLI DEO GLORIA

EASTER

2010-04-08T11:43:00.003-05:00

I know have different audiences, some come here for the food. Some come for the spirituality. Some come for both. AND I know some come for neither, they just like to be here. Some are churchman, some are not. Be that as it may I just want to say a linear temporal sense, for Christians it is still Easter. I know Walgreens has discounted and sold all the Jelly Beans and Peeps and are now trying to sell you barbeques and lawn chairs. Walgreens usually has the Easter candy on the shelf before Ash Wednesday. Some of my more churchy friends trade candy eggs and say, “Here are your ASH WEDNESDAY EGGS!” That being said, EASTER, will continue for the great fifty days until Pentecost.

PENTECOST:
The Festival Sunday that comes fifty days after Easter in which we commemorate the coming of the Holy Spirit on the twelve Disciples after Christ's Resurrection (Acts 2). Pentecost is traditionally seen as the birthday of the church, and is also the beginning of the longest season in the church - the season after Pentecost. The season after Pentecost runs from the day of Pentecost to the first Sunday in Advent. (In the Episcopal Church) Prior to the 1979 prayer book, the day of Pentecost was known as Whitsunday.

Easter & Pentecost are “moveable” feasts. Sometimes it is early – sometimes it is late.

Per the prayer book:

Easter Day is always the Sunday after the full moon that occurs on or after the spring equinox on March 21, a date which is fixed in accordance with an ancient ecclesiastical computation, and which does not always correspond to the astronomical equinox. This full moon may happen on any date between March 21 and April 18 inclusive. If the full moon falls on a Sunday, Easter Day is the Sunday following. But Easter Day cannot be earlier than March 22 or later than April 25.

Next year Easter will be on April 24th, probably the latest in our lifetimes. In 2011 we will have the most weeks after Epiphany in our lifetimes. What will Walgreens do?

SOLI DEO GLORIA

PHOTOGRAPHING FOOD

2010-04-08T02:39:00.002-05:00

Over the last couple days I read this article

First Camera, Then Fork

In the New York Times.

I realized to a certain degree, I participate in this phenomenon by photographing some (but not all) of what I prepare for food. One aspect of the article that I agree with is that by being public about what I am eating has challenged me to try new things to prepare and eat. I have discovered new things I like and I am thrilled with the broadened horizons.

SOLI DEO GLORIA

Easter Vigil

2010-04-03T19:06:00.002-05:00

HOLY SATURDAY

2010-04-03T15:35:00.001-05:00

I was just up at church for a rehearsal for tonight's Vigil liturgy. I spied this view and took a snap.

SOLI DEO GLORIA

CURRIED QUINOA WITH CHICKPEAS AND ALMONDS

2010-04-03T02:07:00.005-05:00

I made this dish once before years ago when the Dining for Two cookbook came out with Weight Watchers in 2004. The first time I tried using quinoa was with this recipe. I haven’t made it much since then, mostly because I was so overly busy in nursing school, and then being a new grad nurse.

I made this Thursday – so I could have it available for my lunches over the next several days. I also set aside a portion for a friend of mine (who follows this blog). When I made it I doubled the recipe so I could share (we all need to share more of what we prepare) and also so I could have it available for meals at work. I avoid our cafeteria. The food is mediocre, the prices are outrageously expensive, and the employees are just plain mean to customers.

I’ve listed the recipe as written below. What I ended up with isn’t exactly as written below. How often is life NOT exactly what we expected. Lesson: be flexible with your expectations. One way my dish is different is that I purposely omitted the toasted almonds because the person I share with can’t tolerate nuts. I will sprinkle toasted almonds on top when I eat a bit when I am at work tonight. Another way my dish is different is that I MADE A MISTAKE and read the garbanzo beans as one can instead of ½ can, so the dish pictured has lots of extra garbanzo beans. No problem. I’ve learned that I like ‘red’ quinoa when I can find it. I am out of red quinoa, I was thinking of buying more, but really I had a lot of plain quinoa so this was an opportunity to use up some of that.

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CURRIED QUINOA WITH CHICKPEAS AND ALMONDS

½ cup quinoa, rinsed
½ cup orange juice
½ cup water
1 ½ teaspoons curry powder
¾ teaspoon salt
½ teaspoon ground cumin
1/8 teaspoon ground allspice
1 teaspoon olive oil
1 small onion chopped
1 garlic clove minced
½ cup frozen peas and carrots, thawed
½ 10 oz. can chickpeas (garbanzo beans), rinsed and drained
2 Tablespoon sliced almonds toasted
1/8 teaspoon freshly ground pepper
¼ cup golden raisins
2 scallions chopped
1 Tablespoon chopped fresh cilantro
1 teaspoon grated orange zest

Combine quinoa, orange juice, water, curry powder, ½ teaspoon of the salt, the cumin, and allspice in a medium saucepan; bring to a boil. Reduce the heat and simmer, covered, until liquid is absorbed 12-15 minutes.

Heat the oil in a non-stick skillet over medium-high heat. Add the onion, garlic, and peas and carrots; cook stirring frequently, until slightly softened, about 3 minutes. Sir in the chickpeas and almonds; cook stirring about 2 minutes longer. Remove the skillet from the heat, then stir in the remaining ¼ teaspoon salt and pepper.

Transfer the quinoa mixture to a large bowl. Stir in the raisins, scallions, cilantro, and orange zest; toss well. Stir in the chickpea mixture and serve at once or let the mixture cool to room temperature before serving.
Per serving (1 ½ cups); 422 calories, 10 g fat, 1 g sat fat, 0 g trans fat, 0 mg chol, 110 mg sodium, 75 g carb, 10 g fiber, 14 g protein, 126 mg calcium. POINTS: 8

SOLI DEO GLORIA

MAUNDY THURSDAY

2010-04-01T22:40:00.003-05:00

Maundy Thursday
Altar of Repose
The Episcopal Church of the Atonement, Chicago, IL

Kashi™ Friendly Fiber Muffins

2010-04-01T12:56:00.017-05:00

In the 1960’s and 1970’s there were entire cookbooks devoted to cooking things using already prepared/processed foods and particular brand names from the grocery store. In this current age of the Food Network and “foodies” one doesn’t always admit to shortcuts or that former way of cooking. Often I avoid prepared/processed foods in order to avoid things like high-fructose corn syrup and sodium. Not only do I like to cook, but I also like to just read cookbooks, even if I am not going to make anything. Cookbooks I like to read are often the older ones. I especially like old church cookbooks with the flexible plastic binding.

This recipe, I do make an exception to using a processed food, mostly because it is indeed good for you. I make these periodically for breakfast. I like them because I like the taste and texture and they are good with coffee. I like them because I store them in a relatively airtight container and they keep for a couple of days. They are portable and I can grab one or two of them on the go. I also re-heat them gently sometimes in the microwave.

The recipe is found HERE on the Kashi company website.

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Kashi™ Friendly Fiber Muffins

1 cup whole wheat flour
2 tsp. baking powder (aluminum free)
1 tsp. cinnamon
½ tsp. salt
1¾ cups Kashi® Good Friends® Original cereal
1 cup organic skim milk, rice or soy milk
2 free-range egg whites
¼ cup honey
½ cup organic unsweetened applesauce
1 medium organic ripe banana, mashed
Nonstick cooking spray

1. Preheat oven to 400° degrees.
2. In a small bowl, stir together flour, baking powder cinnamon, and salt. Set aside.
3. In a large mixing bowl, combine Kashi® Good Friends® Original cereal and milk and let stand for 2-3 minutes. Add the egg whites and beat well. Stir in honey, applesauce and banana. Add flour mixture and mix only until dry ingredients are moistened (over-mixing will produce rubbery muffins).
4. Fill sprayed muffin tins. Bake for 20-25 minutes, or until lightly browned.

Nutrition Facts: Serving Size 1 muffin, Calories 100, Calories from Fat 0, Total Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 240mg, Total Carbohydrate 22g, Dietary Fiber 3g, Sugars 11g, Protein 3g

SOLI DEO GLORIA

KENNETH'S HUMMUS

2010-03-29T22:37:00.006-05:00

I tried ANOTHER new recipe today. I made hummus myself for the first time. Recipe told to me verbally by chef Kenneth from “Taste of Thyme: Good & Good for You Food”

I am not the sharpest knife in the drawer, we were talking about LIGHT recipes – I can’t remember if I am to add some olive oil or not – but if you add any, add very sparingly, otherwise the calories begin to add up. The batch I made was without olive oil and was fine by me.

I am thrilled at the economics of making my own hummus. $.89 for a can of Trader Joe’s Garbanzo Beans and $.39 for a fresh lemon from Trader Joe’s as well. It was a bit of an outlay for the tahini, but will only use that 1 Tablespoon at a time. Tahini pays for itself after creating only two batches of hummus. I used ½ teaspoon cayenne pepper & ½ teaspoon ground cumin for spices and it is very flavorful and delicious. I am looking forward to an opportunity where I can make this for others.

My round-up of ingredients shows the blender, but I transferred the concoction to the food processor and I found my old 1980’s food processor worked better than a blender.

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Kenneth’s Hummus

1 15 oz can of Garbanzo Beans
1 lemon
½ teaspoon cayenne pepper
½ teaspoon ground cumin
1 Tablespoon tahini
1 clove garlic

Open can of Garbanzo Beans, drain, but reserve liquid. Squeeze or ream and save juice of one lemon. In food processor – mix beans, lemon juice, spices, tahini, garlic clove. Add reserved garbanzo bean liquid until desired consistency. Garnish with lemon zest. Makes 12 oz by weight.

This is zesty, tasty, light and less calories without olive oil.

SOLI DEO GLORIA

HOLY WEEK

2010-03-28T01:21:00.002-05:00

Today is Palm Sunday, which marks the beginning of Holy Week - and will culminate at Easter at the Vigil.

A different look and feel of RUMINATION throughout this week until Easter.

Wishing you all a good Holy Week.

RED LENTIL AND SPINACH STEW

2010-03-27T00:35:00.007-05:00

Thanks to everyone who has contacted me looking for RUMINATION postings. I’ve had a bit of silence on here. I have been OK. I had to work at the “day job” four days in a row – Monday through Thursday. Most of you know that I am a registered nurse, but for those of you who don’t know, four days in a row of caring for acutely ill patients can be exhausting.

There is a link on my blog for “Geranium Farm” which is the very popular home to priest, author, Barbara Crafton who I had the opportunity to meet earlier this month. I was agog. Barbara Crafton has noted in her writings that sometimes you get so tired emotionally, physically, spiritually, that you really just want to sit and look at the wall. That’s how I have been this past week. Doing my work. Doing whatever else had to be done, and resting the best I could.

I’ve continued with my generally meatless Lent. I’ve realized we are nigh on Holy Week and facing another ‘door’ as it were, or another milestone. Before I started on this particular Lenten journey, I thought I would start preparing vegetarian things I knew and move to doing something new. I realized I had been surviving just fine on what I knew and I was NOT plowing any new ground. Playing it safe. So to keep my word to myself that I would try something new, I tried preparing a new vegetarian dish today.

Often, in order to grow spiritually, we need to do something new. It’s ok that it’s not good or perfect. Just new. Drive down a new street. Shop at a new store. Talk to someone you’ve never talked to before. Insanity is doing the same thing over and over again but expecting different results. Things won’t be different unless you DO something different. Once you’ve done it, there’s no going back. Even if things don’t go the way you expect them to, even if your experience is horrible, it’s still experience in which to glean wisdom.

I serendipitously found this recipe in the Weight Watchers “DINING FOR TWO” cookbook published in 2004. It has been long out of print. I had never made this recipe before today.

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RED LENTIL AND SPINACH STEW

1 teaspoon vegetable oil (I used olive)
1 small onion, chopped
3 garlic cloves minced
1 Tablespoon minced peeled fresh ginger
1 teaspoon curry powder
½ teaspoon cumin seeds
¼ to ½ crushed red pepper
½ cup red lentils, picked over and rinsed
1 (14-ounce) can vegetable broth
1 ¼ cups water
1 cup frozen leaf spinach, thawed
¼ teaspoon salt
Heat the oil in a medium saucepan over medium heat. Add the onion and cook, stirring frequently, until translucent, 3-5 minutes. Add the garlic, ginger, curry, cumin, and crushed red pepper; cook, stirring until fragrant, about 1 minute.

Add the lentils, broth, and water; bring to a simmer. Cook until the lentils are tender, about 20 minutes. Stir in spinach and salt and cook until heated through, about 3 minutes.

Per serving (scant 2 cups): 230 Cal, 3 grams fat, 20 gram saturated fat, 0 grams trans Fad, 0 mg Cholesterol, 1188 mg sodium, 39 grams carb, 13 grams fiber, 15 grams protein, 131 grams calcium. POINTS: 4

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I doubled the recipe. Even though it is from a “Dining For Two” cookbook – AND – I live alone – I have a cook once, eat all week philosophy. I am always in search of recipes that are good enough to each every day and do well as leftovers. I omitted the salt, there is already sodium in the vegetable broth.

What did I learn from this foray to a new dish?

I learned that there must be a difference between chopped spinach and leaf spinach; I will aim for the leaf spinach next time and see how that is, though the chopped seems to be fine. I did not realize this when I was purchasing frozen spinach at the store.

I learned one of the beauties of red-lentil dishes is that they can be prepared relatively quickly – even from dried lentils.

I made with Hot Curry (obtained from Penzeys)– which I really like but could be made with sweet or mild curry. To me, my experience is that it is very flavorful with the Hot Curry, though very light at the same time.

This could be easily garnished with a dollop of greek yogurt.

I would definitely make this again. I am glad I made it, I’ve now expanded my repertoire of vegetarian dishes. I do know that sometimes you try a new dish and there are a number of things that could be that you don’t make it again. Difficulty in preparation; peculiar hard to find ingredients; cooking time; taste; texture, etc. This one measures up. Moreover I think I would enjoy it in both summer and winter.

I got some experience. I got some wisdom.

SOLI DEO GLORIA

VERNAL EQUINOX

2010-03-20T17:46:00.003-05:00

crocus (I planted years ago) photo taken yesterday on The Feast of Saint Joseph

Yesterday was the Feast of Saint Joseph – NOT the Feast of Saint Joseph the Worker as Representative Nancy Pelosi inadvertently said in the last couple days. We wait for May Day or the first day of May for that.

Today is the Vernal Equinox, or astronomically the first day of spring when for the next quarter where both the days continue to get longer (until the summer solstice) but also the daylight will be longer than the nighttime. But only in the northern hemisphere.

It has been my observation and understanding that Pagan traditions attached great meaning to the times and workings of the earth, sun, and heavens. It is also my observation that “the church” has tried to eclipse (as it were) the pagan traditions with overlaying Christian traditions, eschewing or downplaying Pagan traditions. Christmas, rather the commemoration of Christ’s birth – which seems to arbitrarily assigned to the winter solstice time of year. Christmas is dependent upon Christ’s conception which is seemingly arbitrarily assigned to the vernal equinox – The Feast of the Annunciation is next week. Early Christians probably would not begin to fathom contemporary Christians observation of Christmas and “Jesus is the reason for the season” slogans.

We approach Easter. But even the word “Easter” shows its Pagan ancestry. “Eostre – comes from Austron – goddess of fertility sunrise whose feast was celebrated at the spring equinox. The Venerable Bede noted that Anglo-Saxon Christians adopted her name and many of the celebratory practices for their Mass of Christ's resurrection.

To me, this doesn’t have to be an either/or argument, either Pagan or Christian. It doesn’t matter if yesterday was The Feast of St. Joseph or the very same St. Joseph the Worker. The argument, almost any argument exposes our human frailties of vast inability to fathom God. I am happy for both. I am happy for the equinox, it’s celebration, and happy also for the time in its cyclical and linear sense that we will soon once again mark Christ’s resurrection.

photo of same crocus today - the vernal equinox - the first day of spring - with snow

Yours is the day, yours also the night; *
you established the moon and the sun.

You fixed all the boundaries of the earth; *
you made both summer and winter.

Psalm 74: 15-16

SOLI DEO GLORIA

SNOWDROPS

2010-03-17T12:55:00.004-05:00

A couple of you who follow this blog - know that I had to go to the store this morning to buy coffee filters just to make my first cup of coffee this morning.

Walking on my way back from the grocery store I spotted this every early spring perennial: SNOWDROPS. Called snowdrops often because they will push up out of the snow. They come and they go so quickly, they aren't as common as crocus, so it is a treat to see. It will still be several weeks before we are free of any frost danger in Chicago.

I hear the bluebonnets have started in Texas. The Silver Maples are in bloom here, they bloom very early, which most people don't notice, because a silver maple blossom isn't exactly showy.

It has been a challenging winter for most, we are on our second day of sun and people are talking about it.

SOLI DEO GLORIA

EASY CHICKPEA CURRY

2010-03-15T21:45:00.013-05:00

Not only are you getting two posts today, this second post is a two-parter.

The first part is some of my comments about today’s recipe as well reader comments about a previous recipe.

Of the recipes I’ve posted, I’ve posted the chef’s original intent, followed by various cooks adaptations on recipes. Those of you who have cooked in my kitchen, cooked along side me in kitchens know I have a personal rule – that if I am cooking something for others – that is NOT the time to test adaptations, I must have a tested recipe if I am cooking for others.

The first two entrée recipes I posted – the Boiled Beans and the Herbed Lentils & Rice, are two recipes I’ve made for over 20 years. Not much of a stretch in trying new things really. But making these two recipes over the years was the foundation of knowing I could truly enjoy vegetarian dishes.

My own mother has been following this blog. (Perhaps this is a blog only a mother could love.) She calls me up and asks.

“Can you make the Herbed Lentils and Rice with Wild Rice?”

I say, “I don’t know – never tried it, and you know Wild Rice is NOT a rice Mom, it’s a grain!”

She says, “I’m out of brown rice.”

I say, “ya can do what you want, but no guarantees.” I add, “who runs out of brown rice!? I will buy you a giant bag of brown rice.”

Imagine all this with a Minnesota accent. She still lives in Minnesota, I in Chicago.

My sister and I will attest, our mother is someone who will change a recipe even before she tries it the first time.

She called me a couple days later to say the recipe was good with wild rice. Same amount as the brown rice -?- , I don’t know.

Today’s recipe “Easy Chickpea Curry” is a newer recipe. The first time I had it, my Provincial within The Brotherhood of Saint Gregory – Br. Nathanael Deward – made it for me. I loved it. I asked where he got the recipe, which was a Weight Watchers cookbook we both owned: “Now & Later” Cookbook published in 2009 – still available in some meeting rooms. I tried making it myself. It was ok, but not as good. One day talking on the phone, I asked what he did differently – substitute the coriander and cumin for hot curry powder (if you like it spicy). If spicy is not your deal, keep the original recipe.

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Easy Chickpea Curry

1 Tablespoon Olive Oil
2 red onions finely chopped
2 jalepeño peppers, seeded and thinly sliced
1 large garlic clove, minced
2 teaspoons minced peeled fresh ginger
1 teaspoon ground coriander
½ teaspoon ground cumin
½ teaspoon salt
2 (16-ounce) cans chickpeas, rinsed and drained
1 (14½-ounce) can diced tomatoes
1 cup fresh cilantro leaves
1 cup quinoa rinsed

2 cups water

For some reason, the jalepeños did not make the first casting call of ingredients photo-op

(1) Heat the oil in a large nonstick skillet over medium heat. Add the onions and cook, stirring occasionally, until crisp-tender, 2 minutes. Add the jalepeños, garlic and ginger; cook, stirring occasionally, until fragrant, 2 minutes. Add the coriander, cumin, and salt; cook, stirring frequently, until fragrant, 30 seconds. Add the chickpeas and tomatoes; cook, stirring occasionally, until slightly thickened, 10 minutes. Stir in the cilantro.

(2) Meanwhile, mix the quinoa and water in a small saucepan; bring to a boil. Reduce heat; cover and simmer until the liquid is absorbed and the quinoa is tender, about 10 minutes.

(3) Transfer the quinoa to a large bowl. Top with chickpea mixture.

Approx 4-6 servings - 1¾ cup serving – approx 8 points.

SOLI DEO GLORIA

FORGIVENESS

2010-03-15T18:52:00.002-05:00

I am off work today, with a to-do list longer than my day off. I was in the basement of my vintage condominium building and noted that it might be a good day to water the geraniums that I winter there. I put them in the glass block windows and water them two or three times during the winter. The summer leaves usually dry up, and there are usually these large wan leaves that look for the brief winter sun.

I live in a third-story walk-up, I carried the large plastic watering container down all the stairs and made my way by all the basement flotsam and jetsam to the windows. I realized I had not been close to the geraniums as much this past winter and thought I usually water them two or three times during the winter, but could only remember doing it once – and that wasn’t even this year. The geraniums were drier than usual. More dead leaves than usual. A couple had branches or sections that were completely dead. I began to worry I had ruined them. But I watered them any way and pulled away a number of the dried dead leaves from last year.

I returned to the basement about an hour later to put clothes in the dryer and could see how the geraniums had already perked up, looking almost as if I had not ignored them this winter season. I thought to myself how truly forgiving geraniums were, even in spite of my inattention.

I thought there were so many lessons to be learned here about forgiveness and attention, it wouldn’t take much to spell them out, but if you’re reading this, I’ll just let you fill in that blank.

SOLI DEO GLORIA

MEDITATION

2010-03-12T22:57:00.009-06:00

What follows is a Mediation I gave on Friday, March 12 at The Episcopal Church of the Atonement in Chicago - between Stations of the Cross and Benediction. March 12 is also The Feast of Saint Gregory the Great.

“O all ye that pass by the way, stop, and consider………..”

These are the words that begin the meditation of the Thirteenth Station “The Body of Jesus is Placed in the Arms of this Mother.”

What is evident in this short phrase is one “passing by the way” and that one is exhorted to “stop, and consider…..”

Here we are. Passing by the way. The Way of the Cross.

Just what is this Way of the Cross? Father John David has a good summary I encourage you to read in the cover of the service leaflet. What I want to add particularly was that in ancient times of the church there were no “stations of the cross” rather, those who could would make a pilgrimage specifically to the Holy Land. These people would visit the sites believed to be places where events leading to Christ’s Passion happened. As centuries passed and especially as Jerusalem fell to the Turks, recreations of these sites appeared in western Europe, and making a pilgrimage to them, and making a pilgrimage within these sites was considered as good as traveling to The Holy Land. There weren’t always fourteen stations. Many traditions came and went over the centuries. Sometimes there were as few as eleven. Some places had as many as thirty-seven. As in anything regarding the church there were great arguments about them. Some said they focused too much on Mary. Some said not enough Mary. The fourteen stations of the cross as we know them wasn’t established until about the end of the seventeenth century – with a nice blend of both Christ and Mary.

The number of stations is not as important - as us just merely walking the steps and then stopping to consider.

You will find in most churches that Stations of The Cross are arranged in a counter-clockwise order. This was to be the opposite of pagan traditions of going in clock-wise or sun-wise direction – left-to-right if facing south.

“O all ye that pass by the way, stop, and consider………..”
Here we are – on our Lenten sojourn.

Here we are, about half-way through; nearly, but not yet at the time of refreshment this coming Gaudate Sunday.

Where are we on our pilgrimage of Lent?

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Today is also auspiciously and coincidently the Feast of Saint Gregory the Great. A Feast within our Great Fast. Saint Gregory the Great is the Patron Saint of The Brotherhood of Saint Gregory, a canonically recognized religious community of men within The Episcopal Church. Myself, Br Ronald Augustine, Br. Will, and Br. William Henry are part of this religious community. Gregory the Great is the patron saint of musicians, singers, students, and teachers.

Saint Gregory the great was born in the mid-sixth century in Rome to a family of some privilege – his father a Roman politician. He was born at a time when the Goths would invade and sack Rome repeated times. His family was likely exiled but returned to Rome – where when Gregory’s Father was still alive, Gregory would become Prefect – or rather Mayor and Operations Manager of Rome all at the same time. Gregory was later made ambassador to the East traveling to Constantinople. Gregory participated fully in monasticism he found both in Rome and in the East. Gregory was hoping to retire into a life of monasticism and prayer…. But in 590 Pope Pelagius had succumbed to the plague and Gregory was elected Pope by acclamation – rather unwillingly.

Gregory the Great holds great meaning for Anglicans. Particularly, Gregory’s time was of great disease and political strife. Gregory was able to breath life back into missions of the church particularly to evangelize the pagan Anglo-Saxons of England by sending Augustine – who we know as Saint Augustine of Canterbury.

Contemporary author, editor, composer, and choral director J. Michael Thompson in his Treatise on Gregory notes:

In the modern era, Gregory is often depicted as a man at the border, poised between the Roman and Germanic worlds, between East and West, and above all, perhaps, between the ancient and medieval epochs.

In other words Gregory was not only a man in the middle, much like we are in the middle of Lent, but also living at a time of tumultuous change, much like our current social upheavals.

If Gregory were amongst us today, he would not recognize Stations of the Cross, but he would certainly recognize the Pilgrimage in the Holy Land and the importance they represent.

Gregory would not recognize Benediction of The Blessed Sacrament as a particular liturgy, this wouldn’t come until the thirteenth century. Gregory would recognize the importance of the blessedness and the veneration.

If Gregory were amongst us today, what he would recognize most of all is our observation of a Holy Lent.

In one of Gregory the Great’s recorded homilies, particularly on Lent, Gregory says

“Let us who have fallen away from the joys of paradise through food, rise up to them again, as much as we can, though fasting. But no one alone should believe that this fast alone can suffice for him, the Lord says through the prophet [Isaiah] I have not chosen such a fast, instead, break your bread for the hungry, and bring the vagrants and needy into your homes. If you see someone naked clothe him, and do not turn away your own kin.

Where have we been on our pilgrimage? Where are we going? Why am I here?

“O all ye that pass by the way, stop, and consider………..”

Emblem in window in former library space of Seabury Western Theological Seminary in Evanston, IL

SOLI DEO GLORIA

THE NEW AMERICAN PLATE

2010-03-12T01:53:00.002-06:00

The American Institute for Cancer Research has information about reducing one’s cancer risk. One of the ways this can be done is to reduce the amount of Animal Protein consumed.

Interesting information found here.

THE NEW AMERICAN PLATE

Additionally, I had mentioned “NUTRITION FROM THE GROUND UP” with The American Dietetic Association, and I am glad to say that “RUMINATION” is now on their blogroll.

SOLI DEO GLORIA

March is National Nutrition Month

2010-03-11T02:17:00.004-06:00

March is National Nutrition Month with the American Dietetic Association.

http://www.eatright.org/nnm/

“NUTRITION FROM THE GROUND UP” is this year’s National Nutrition Month Theme. For those who know me personally, you know I’ve worked in positions of helping people make nutrition decisions that improve their health and their life. In my current work as a Registered Nurse, I work closely with Registered Dieticians who I have the utmost respect for.

Nutrition from the ground up – is a way to think about being mindful about food, thinking of plant-based food choices. Click on the link above for resources about National Nutrition Month.

Click on the links below for tips on better eating in general. I will have more links soon.

www.eatright.org
www.MyPyramid.gov

POST EASTER PEOPLE

2010-03-07T23:15:00.005-06:00

This past weekend was a "quiet day" weekend for the brothers within Province V of The Brotherhood of Saint Gregory. We met at Seabury Western Theological Seminary. A number of us were called upon to offer meditations this weekend. I was one of the brothers that was "called upon." My offering of a meditation follows.

Spire of Chapel of St. John the Divine at Seabury Western Theological Seminary in Evanston, IL

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A number of years ago, when I was an aspirant, a postulant, or a novice, a brother in our community was staying with me for a quiet day weekend around the patronal feast much like this one. When one is a postulant, we are still trying to do the right thing. At that time, just about everybody in the community was my senior. He arrived on Thursday, and he and I were headed out for a bite to eat at the corner diner. So like this weekend it was a Friday in Lent. In order to demonstrate my knowledge of tradition, and to curry favor, I said to the brother,

“since it is Friday in Lent, I suppose we can make some non-meat choices.”

He replies

“Non-meat choices? Hell! I’m having steak and eggs!”

I say

“you are?”

I was baffled. I can’t remember the exact words he said to me, but he instructed me in a very kind way that he wished people would get around to acting like the resurrection DID happen. Even in Lent.

He enthusiastically ordered Steak and Eggs. This brother tells me that he thinks too many Christians act like the resurrection never happened.

He said

“We’re NOT JEWISH!”

I was a bit non-plussed, thinking, what would others think, not yet really comfortable in my own spiritual path or place in the community. I don’t remember if I ordered meat or not. I know myself well enough that I am very “when in Rome…….” So I probably ordered bacon.

I can’t say that I had any clear epiphanies just then, but that encounter has stayed with me and come back to me several times since then. I can’t say that personally that I have the capacity to express this fully, but I can’t help but say that it’s left an indelible mark on me.

The season of Lent has come and gone for me several times since then. Some of them I’ve wallowed in the Minor musical keys and the gloom and the sackcloth and ashes and unpredictable freezing weather. Some years I make attempts at “doing something for Lent” but those actions quickly falling away like New Year’s resolutions, while in the middle of eating a piece of bacon, thinking, “oh it’s Friday and feeling defeated, thinking “what kind of religious am I?”

For this year’s season of Lent, I’ve been move to a discipline of abstinence from meat for most of the days in Lent. I’ve ruminated on doing so over the last couple years, and for some reason, perhaps the Holy Spirit, it just came to fruition this year.

On the surface, it could seem like the radical opposite of a feast of Steak and Eggs on Friday.

Additionally this Lent, at the guidance of my Minister Provincial I am reading the meditations associated with the Eucharistic readings for Lent is the book DAYSPRINGS by Sam Portaro.

Immediately Portaro’s book became a challenge for me.

“Does God need your abstinence and fasts?”

The encounter in the diner from several years earlier came back to me. Portaro has been able to get underneath our motivations and humanness, peeling back tradition and laying bare what needs to be focused on.

Portaro elegantly says

It is a good reminder that the original purpose of the forty-day Lenten season was two-fold in function but singular in purpose. Lent was a time for preparing newcomers for relationship with God in the church and it was a time for repairing relationships within the community. It was, in both dimensions, preparation for companionship, for life in community.

Portaro in his book sheds light on Jesus’ feasting in the face of other’s traditional fasting. Portaro points out that Jesus did in fact have his own discipline and fasting based on right relationship, rather than tradition.

What is Lent for? Is it for fruitless self-pity? For demonstrating one’s piety? Or turning back to where we need to be?

The disciplines of our fasts are the opposites sides of the same coin where we feast. Our fasts allow us to affirm life and to feast in the resurrection in relationship with God. My own abstinence has also been a feast of spiritual discovery of which I am grateful, an increased awareness of my impact on those I know and those I don’t know. For me, the fruit of the abstinence is mindfulness. In other words – as Psalmody tells us, “Who can tell how often he offends? * cleanse me from my secret faults.”

I will close with the words of the Lenten Hymn. “Kind Maker of the world, O hear”
The source of the words are attributed to our Patron Saint Gregory the Great.

Listen for the returning, the affirming, for the fruition. Let go of, at least temporarily of your baggage surrounding Lent.

Kind Maker of the world, O hear
The fervent prayer with many a tear
Poured forth by all the penitent
Who keep this holy fast of Lent

Each heart is manifest to thee
Thou knowest our infirmity
Now we repent and seek thy face
Grant unto us thy pardoning grace

Spare us O Lord who now confess
Our sins and all our wickedness
And for the glory of they Name
Our weakened souls to health reclaim

Give us the discipline that spring
From abstinence in outward things
With inward fasting so that we
In heart and soul may dwell with thee

Grant, O thou blessed Trinity
Grant or unchanging Unity
That this our fast of forty days

May work our profit and our praise

Emblem in window in former library space of SWTS. Spiritus Gladius Meaning "Sword of the Spirit" and used with the symbol for the Apostle Paul. The Apostle Paul has the reputation of being the Apostle to the Gentiles (non-jews). Paul ministered at Antioch, which is recorded as the first Church of the Gentiles. And, the term Christian was recorded as first used at Antioch. (Acts 11:26)

SOLI DEO GLORIA

Talents

2010-03-06T22:27:00.017-06:00

All brothers shall be alert to the possibility to a call to retreat at the weekend closest to the patronal festival of the Brotherhood, or at the embertides.
– The Rule of The Brotherhood of Saint Gregory.

For me, this means a Provincial Quiet Day. A “Province” for The Brotherhood of Saint Gregory is generally a geographic subset of the entire community. I am blessed with having four other geographically close brothers that live less than five miles from me. Other brothers live regionally, but not in the area and I happen to be hosting a brother from Muncie, IN.

A brother will develop the talents given to him by God in his service in the work and worship of the Church. A brother shall use these talents to the best of his ability in the apostolate and ministry to which he is called.
– The Rule of The Brotherhood of Saint Gregory.

The particular brother that I host – has many talents; however, some that I experience particularly is not only his generosity, but his ability to bake. When he visits us, he has often blessed us with fresh baked scones. With his permission I asked if I could share what he does here on this blog.

The recipe that is his source is from a now old-ish SUNSET cookbook published in 1994 called. ‘Starbucks Passion for Coffee.” It is out of print, but scads of used ones are available on Amazon, eBay, etc.

Like my own recipes, there is the original and how he has adapted it with experience. What I am grateful for today was I was awakened to him cooking in my kitchen, specifically to the sound of breaking eggs, and then the smell of baking scones. I had ground my coffee the night before and he mercifully pushed the “on” button before I got out of bed. The adaptation he was making today for the community was the blueberry version. When we gathered at Seabury Theological Seminary in Evanston today he was bringing scones for the whole province. By the time we gathered, I already had a hot one out of the oven at home. (I will leave detailed nutrition information up to the reader)

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Br. Francesco’s Bakery’s Famous Scones

For the Scones:

3 cups unbleached all-purpose flour
½ cup granulated sugar
2 ½ teaspoons baking powder
1 teaspoon salt
½ teaspoon baking soda
¾ cup unsalted butter, at room temperature (no substitutes. will effect flavour and quality)
2 tablespoons grated orange zest
¾ - 1 cup finely diced dried apricots
(Use soft, moist dried apricots. If yours are chewy, soak them for 15 minutes in boiling water, drain well and pat dry.)
½ cup chopped pecans
1 cup buttermilk

For the glaze:
2+ tablespoons heavy cream (no substitute. Will effect flavour and quality)
2 + teaspoons granulated sugar

Preheat oven to 425º and butter a baking sheet or stone (I have found that using a baking stone produces the best results). In a large bowl, mix together the flour, sugar, baking powder, salt and baking soda (I use a whisk for this step). Blend the butter into the dry ingredients, using your fingertips or pastry blender, until the mixture is crumbly. Add the orange zest, apricots and pecans. Toss to combine. Make sure that all of the apricots are evenly coated with the flour to prevent the fruit from clumping. Add the buttermilk and stir until the dough is rough and shaggy. With your hands work the dough mixture until just all the dry ingredients are incorporated. Divide dough into two equal pieces. Don’t over mix. Scones are similar to bisquits and pie crust if you overwork the dough the scones will be tough and chewy. Place one of the dough pieces on the baking sheet or stone and pat into a circle about 7inches diameter and ½ inch thick. Brush the dough (I gently spread the cream with the back of a spoon) with the cream and sprinkle with the sugar. Cut each round into eight pie-shaped wedges. Bake until puffy and golden, 15- 18 minutes. Cool 5 minutes and re-cut the scones and place on a wire rack. Enjoy. For a truly English experience, serve with clotted cream and or butter.

Other Variations:

Blueberry-Citrus Scones (as pictured)

Substitute 2-3 handfuls of blueberries for the apricots and pecans (be sure to mix in the 2 tablespoons of orange zest. This enhances the flavour of the blueberries) and follow the recipe as written. Using fresh blueberries works best but frozen will also do the job. When you use frozen blueberries, you either can mix them into the flour mixture frozen or defrosted. If you defrost your blueberries, be sure to drain them and pat dry with a paper towel. The blueberries will still be “wet” but the less moisture the better. Too much wetness can make the scones “soggy”. I have made these scones using both these methods and I have found defrosting your blueberries work best.

Cherry-Almond Scones

Substitute 2-3 handfuls of tart pie cherries for the fruit and coarsely ground almonds for the pecans (no orange zest). Mix in a drop or two of almond extract into the buttermilk before mixing it into the dough. After you glaze the scones, press a few sliced almonds on the top of them. Same advice for using frozen cherries applies as for frozen blueberries.

Have fun experimenting with different flavours.

SOLI DEO GLORIA

MINDFULNESS

2010-03-04T02:42:00.003-06:00

A short entry, I have been trying to get a bit more ready for this coming weekend’s Brotherhood of Saint Gregory Province V Spring Quiet Day. So. While I’ve had many thought about blogging, I haven’t had the actual time to do so. Perhaps more next week. What I will share is a link to this particular New York Times article I read a month ago. It was one of the things I had come across that sort of put me into action insofar as being mindful for Lent.

Learning What Food Looks Like Before It Goes Into the Package

I’m not anti-meat. I am anti-mindlessness when it comes to eating/consuming animal protein.

My Lenten vegetarianism isn’t so much about the “what are you giving up for Lent” aspect, but rather for me to actively be more mindful of food I consume and what that means about my place in the world around me.

A number of people who read this blog have asked me on my Sundays where I have eaten meat, they’ve asked what did I eat? What is interesting, is that the first Sunday I had chicken wings and chicken fingers, some bacon, some sausage, and some ham. The second Sunday I had some bacon. (I have given thanks for the lives of those chickens and pigs).

Before undertaking this Lenten endeavor, I imagined (fantasized) that I would be treating myself to peppercorn encrusted filet mignon on Sundays. The reality is I haven’t had the time, money, or desire really. This coming weekend when the Brothers are together I will be having some pork roast. I do look forward to that.

SOLI DEO GLORIA

RICE & HERBED LENTILS

2010-03-01T23:02:00.014-06:00

I worked this past weekend and today Monday, I was off of work, and today needs to be my cooking day.

Today I made a recipe I’ve made for years. It is from a short compilation of recipes my brother and I made when we happened to work in the same office in the 1980s. My brother and I asked coworkers to submit recipes, we scotch-taped them to 8 ½ x 11 paper, scotch-taped some more clip-art that we really clipped with scissors and Xeroxed the whole bunch and just stapled the upper left corner. The compilation is called “Holiday Recipes” but when one reads the recipes, you really couldn’t tell what holiday it was except that we have the occasional Santa Claus included on the sheet. There really wasn’t any organization, these were really just non sequiturs of food.

It was a different time then, we had large Steel-Case brand desks that were in rows out in the open. We were clerks. There was an amazing amount of privacy in the openness and din of conversation. We all had IBM correcting Selectric Typewriters. I prized mine, after all, I was a “clerk-typist.” One had to pass a typing test to be a clerk-typist. Actually a number of the recipes were typed on these typewriters.

While I still have the compilation of recipes (I should scan them all at some point and share here mostly for a good laugh) I got this recipe from that compilation.

ORIGINAL RECIPE

Rice & Herbed Lentils

2 2/3 cups chicken broth
¾ cup dry lentils
¾ cup chopped onion
½ cup brown rice
¼ cup orange juice
½ teaspoon dried basil
¼ teaspoon salt
¼ teaspoon oregano dried
¼ teaspoon thyme dried
1/8 teaspoon pepper
4 ounces Swiss cheese

Combine broth, lentils, onion, uncooked rice, orange juice, and seasoning. Shred half of the cheese, stir into lentils. Bake in 1 ½ quart casserole at 350º for 1 ½ to 2 hours, stirring occasionally. Cut remaining cheese into strips. Uncover casserole then top with cheese. Bake 2 to 3 minutes more until cheese melts.

Over the years I made only a couple tweaks to this recipe, I’ve changed the broth to vegetable broth to make the recipe vegetarian; however, with the cheese it still would not be vegan. I use low-fat cheese. I don’t measure herbs exactly and I am generous with them. It is not necessary to stir while cooking.

Today I used three different kinds / colors of lentils for interest. Black / Red / Green

One thing I’ve noticed in my collection of cookbooks, there have been forays into vegetarianism over the years and decades. If you read some recipes it seems that as long as you avoid killing an actual cow for your recipe it could be deemed vegetarian. I see a number of 1960s & 1970s “vegetarian” recipes that call for chicken broth.

CURRENT ADAPTATION

Rice & Herbed Lentils

2 2/3 cups vegetable broth
¾ cup dry lentils
1 chopped onion
½ cup brown rice
¼ cup orange juice
½ teaspoon dried basil
¼ teaspoon salt
¼ teaspoon oregano dried
¼ teaspoon thyme dried
1/8 teaspoon pepper
4 ounces low-fat Swiss cheese

Combine broth, lentils, onion, uncooked rice, orange juice, and seasoning. Shred half of the cheese, stir into lentils. Bake in 1 ½ quart casserole at 350º for 1 ½ to 2 hours,. Cut remaining cheese into strips. Uncover casserole then top with cheese. Bake 2 to 3 minutes more until cheese melts.

SOLI DEO GLORIA

BUYING LOCAL

2010-02-26T13:10:00.005-06:00

Yesterday happened to be my natal day. For those following themes here, I did indeed abstain from meat yesterday. I was blessed to be treated to meals by local friends – for breakfast I had Orange Stuffed French Toast at Bananas Foster near where I live here in Chicago. For dinner at a different restaurant in boystown I had acorn squash with ancho-lentils, wilted spinach, topped with smoked almonds and goat cheese. Both vegetarian, but not vegan, and that is alright.

My biological family is strewn across the country, I have no biological family here in Chicago – so we celebrate virtually through telephone calls and online. My sister lives happily on the west coast in Oregon. She is one of the most creative, intelligent, generous people I know. One of her goals for this year was to be mindful and “buy local” when she could. So for my birthday present she bought three gifts locally in Oregon and had them shipped. There are benefits to buying local – it cuts out the middleman and puts more money in local economies. Buying local reduces transportation costs, though these gifts were all shipped to me. To me, one of the best benefits of buying local is that it gives you the opportunity to develop relationships with those offering their goods. I’ve heard arguments against buying local, some arguments are valid, though those are usually tinged with an attitude of absolutism or obstructionism. My blog isn’t the place to conduct a thorough exegesis of buying local and world economies. I just want to point out how appreciative I am of the mindfulness in choosing the gift.

It gets better! Not only did she choose local gifts, they all had a religious community theme as well!

(today we continue with the second ember day in this Lenten embertide)

SOLI DEO GLORIA

EMBERTIDE

2010-02-24T12:33:00.001-06:00

The Lenten Embertide begins today. Ember Days fall four times a year. Traditionally there are three days in “Embertide” Wednesday, Friday, and Saturday. Tradition holds that Ember days were to be times of prayer and fasting. What I find interesting is for Lenten Ember Days – we just heard last week in church the following on Ash Wednesday:

I invite you, therefore, in the name of the Church, to the
observance of a holy Lent, by self-examination and repentance;
by prayer, fasting, and self-denial; and by reading and
meditating on God's holy Word. And, to make a right beginning
of repentance, and as a mark of our mortal nature, let us now
kneel before the Lord, our maker and redeemer.

I am trying not to be a smart-ass, and actually during Lent I do try to not be so much of a smart-ass – but if we’re already praying and fasting – what makes a Lenten Ember Day different or special?

To answer my own question – as part of following the rule of my own religious community – I am (happily) required to make a careful examination of conscience as to my observance to The Rule of The Brotherhood of Saint Gregory. Not only do I report to my minister-provincial an “Examination of the brother's observance of the Rule” but also an examination of my personal life. I would do this whether it were Lent or not. Ember days can be a time of fasting and praying, but I think more importantly, it is a necessary time of self-examination. Am I on track? Perhaps I am horribly lost. Even if you are horribly lost – a period of self-examination can sometimes get one to make that single first step back. What is that single first step I need to do now? Not worry about what I should have done yesterday, or fret about the 33 things that need to be done tomorrow. What is that single first step? Do it and move forward.

Often clergy-in-training in seminary are required to submit embertide reports. Some Episcopal dioceses have structure in place for ordained clergy to submit embertide reports. It is important to note that one does not need to be clergy or a religious to observe ember days or to make a self-examination.

I made a small foray into the internet search engines and came up with this, “Christian sources connect the Ember Days observations with Augustine, AD. 597, said to be acting under the direct authority of Pope Gregory the Great.” I often purport that just because something is on the internet, does not make it true – and currently I don’t have the time or stamina to get to source material for this. It is something I’d like to believe, and for today it will work.

As I noted in the beginning – Ember days are Wednesday, Friday, and Saturday – which in the series of days leaves Thursday out. This year, tomorrow, my birthday, conveniently falls in this bit of an ember hole. My birthday is usually during Lent, but not always. I am not sure if I am going to suspend my abstinence of meat tomorrow or not. I am not finding any great need to do so and to be mindful is to be quite aware of one’s fasting and feasting. Many people find their birthday an excuse to get drunk, though I’ve abstained from alcohol for years. One day at a time, I’ll concern myself with that tomorrow.

SOLI DEO GLORIA

GETTING BACK

2010-02-23T13:22:00.005-06:00

There is so much I've wanted to share on here, but the onset of last week's cold had me out of service - out of sorts. I am not fully well, not firing on cylinders. Somewhere deep in one of my boxes I think I might still have an old yellowed paperback version of Susan Sontag's ILLNESS AS A METAPHOR. I don't know why I've been thinking of that - but even in illness there are gifts.

I ventured back to work yesterday afternoon. Most of you who read this know what I do for a living, and I will share more of that in future posts. I had one of those shifts that hit you squarely in the face and slams you right down. dang. At least one knows they are alive when that happens. Life is like that.

The photo above I took out of the window where I live during a snowfall while I felt more ill. I am not going to 'tune' the photo lighter, I took it in the middle of the night without flash, with just available light. I am always amazed at how much light there is, still at night and during a snowfall it seems to diffuse everywhere. I am still always so moved by the white snow on the very black bark of the catalpa tress out front.

Getting back to where I should be. I guess that is what we do all year, but there is a particular emphasis in Lent.

SOLI DEO GLORIA

EVENSONG

2010-02-21T22:21:00.005-06:00

PICTURED: Br. Ronald Augustine Fox, BSG

The cold I wrote about last Thursday still has quite a grip on me. When the cold subsides some, I'll have more robust blog postings.

Above is Br. Ronald Augustine Fox, BSG officiating Evensong this evening Sunday, February 21. Brothers from Province V of The Brotherhood of Saint Gregory will be officiating Evensong on Sunday Evenings during Lent at St. Peter's Episcopal Church 621 West Belmont Avenue in Chicago at 6:00 pm.

SOLI DEO GLORIA

Sabbath / Sunset

2010-02-20T00:04:00.002-06:00

As noted in a previous post – I will take a Sabbath from fasting on Sundays. Fasting often is seen as a preparation for feasting in religious terms. Athanasius saw the fasting of Lent as preparation for the The Great Fifty Days of Easter, which he regarded as one long Sunday (but I digress!) For me I am going to break my weekly fast from meat at sundown on Saturday night and start again at Sundown on Sunday night

SUNDOWN CALENDAR

Saturday, February 20 – 5:28 pm CST
Saturday, February 27 – 5:37 pm CST
Saturday, March 6 – 5:45 pm CST
Saturday, March 13 – 5:53 pm CST
Saturday, March 20 – 7:01 pm CDT
Saturday, March 27 – 7:09 pm CDT
Saturday, April 3 – 7:17 pm CDT

O Lord God Almighty, as you have taught us to call the evening, the morning, and the noonday one day; and have made the sun to know its going down: Dispel the darkness of our hearts, that by your brightness we may know you to be the true God and eternal light, living and reigning for ever and ever. =Amen.=

SOLI DEO GLORIA

BOILED BEANS

2010-02-19T00:15:00.002-06:00

My original thought when I was thinking about blogging is that I would just blog what I prepare to eat, well, we are finally to a place / day / time to write about what I am specifically cooking and eating here.

I am about to mark my 49th year on God’s green earth next week – so one advantage of being older / sage is cooking gathering recipes I’ve tried over the years.

This recipe is from a 1984 printing of the 1975 edition of Joy of Cooking. That cookbook was a gift from my mother over a quarter century ago, I still use it as my main kitchen reference book.

This is a vegetarian dish I’ve made for years – the original recipe would be ovo-lacto-vegetarian since it includes butter. One could substitute the butter with 2 more teaspoons of olive oil to the adapted version in order to make the dish vegan if they so choose.

I often prepare dishes that I am able to take individual servings to work over a number of days. Since I live alone, it is economic for me to “cook once, eat all week.” My cook-once-eat-all-week dishes have to be delicious enough for me to want them every day – this is one of them! The dish of beans I am working on right now I made with dried small red beans. Nice earthy taste.

BOILED BEANS

Original Recipe

Soak (overnight) one pound dried beans: Kidney, Navy, or Marrowfat
Place them in a saucepan and cover with water
Add:
6 Tablespoons of butter
1/3 cup chopped onion
3 whole cloves
2 teaspoons of salt
¼ teaspoon freshly ground pepper
¼ teaspoon dried thyme
Simmer beans covered 1 – 1 ½ hours. Stir from time to time
Add and cook for about 20 minutes longer:
1 cup red wine or stock
When beans are tender, serve hot garnished with chopped chives or parsley.

Adapted by my own experience over the years as well as with help from Chef Kenneth over at Taste of Thyme: Good & Good for You Food

Soak (overnight) one pound dried beans: don’t be afraid to try any dried bean – black works wonderfully
Place them in a saucepan and cover with water
Add:
2 teaspoons butter
3 teaspoons olive oil
1 Chopped Onion
3 Whole Cloves
1 teaspoon of salt
¼ teaspoon freshly ground pepper
¼ teaspoon dried thyme
Simmer beans covered 1 – 1 ½ hours. Stir from time to time
Add and cook for about 20 minutes longer:
1 cup red wine or stock
When beans are tender, serve hot garnished with cilantro, ¼ cup fat-free sour cream, chopped scallions

adaptations in italics

SOLI DEO GLORIA

SELF CARE

2010-02-18T13:17:00.002-06:00

From reading personal accounts, and from scads personal experience, I am here to tell you that the discipline of self care is NOT widely practiced by those who by vocation, avocation, ministry, employment care for others. This caring can be physical caring, emotional caring, or spiritual caring. Just because we care for others, doesn’t mean they care back.

Many of us, I suppose, feel “called” to be in caring professions. I think we believe it is always our duty, even to a fault to care for others. For some of us we may feel that laying down that duty for a day or a season somehow is denying that “call.”

I know this is very likely a case of stating the obvious, but it’s like "if you are traveling with a small child and there is a sudden change of cabin pressure, put your own mask on first, then attend to the child." What good am I to others if I don’t care for myself?

Perhaps Lent can be a time of repenting, of returning; a time of getting one’s own house in order instead of performing incompetent care without being fully present for others.

That being said, I woke up today with a cold (that I know I’ve been fighting for three days). It finally took hold, I feel terrible and achy. However, I did something I’ve not done since holding my current employment position. I called in sick. I am practicing the discipline of thinking of the bigger picture and laying my duty down for a day in order that I can be a present help to others on all days.

SOLI DEO GLORIA

ASH WEDNESDAY

2010-02-17T02:16:00.003-06:00

ASH WEDNESDAY

Even on Ash Wednesday, I am moved to indulge in sharing personal feelings. I am mourning the book title “Lesser Feasts and Fasts” in lieu of the proposed “Holy Women, Holy Men.” As I was becoming an Episcopalian and eventually owning my own Lesser Feasts and Fasts to accompany my office books to pray the daily office, I came to appreciate the word “Fasts” in the book title “Lesser Feasts and Fasts.” For me, this was a hook to knowing and remembering the two fast within the Calendar of the Church Year which happen to be Ash Wednesday and Good Friday.

Ah, but what better thing to do to kick off Lent, mourn a bit. Mourn our own mortality. Everything, but everything moves on no matter how hard we try to control it. I’m all for moving on, I just needed to lament that title’s passing.

I happen to own a 1973 Copyright of Lesser Feasts and Fasts. The first edition was published in 1964. FASTING

I will be working my regular shift this Ash Wednesday. I work in a position where my duties require me at times to be making life and death decisions. I can’t afford to be fuzzy-headed or light-headed because of fasting for an entire day. I plan on fasting part of the day, but not all of the day today.

ABSTAINING

Ash Wednesday will mark my first day of abstaining from meat.

SOLI DEO GLORIA

SHROVE TUESDAY

2010-02-16T13:14:00.008-06:00

Please feel free to leave comments.

However – comments will be moderated.

As an editor of another blog I follow closely aptly shared, “it is because of internet flamers and trolls we can’t have nice things”, hence moderated comments.

Please be patient, I’ll post comments as soon as I can.

SHROVE TUESDAY

Mardi Gras in some places - Pancake Day in some places.

Paczi Day in a lot of places here in Chicago where I live. It's Polish, but I am not going to pretend that I know more about that than I do - I just know that somewhere on Lincoln Avenue is the place to go for Paczis.

I happened to go to the corner diner for pancakes today - you can see them on the left in what I like to call "food porn". Food porn are pictures of food that are meant to evoke a response. Television commercials for OLIVE GARDEN Restaurant are food porn.

(yes that is bacon in the background)

You can imagine the scene in the restaurant was much like this Dutch 16th Century Shrove Tuesday engraving.

Shrove Tuesday; engraving by the Dutch engraver H.Cock 1567

Lots of acquaintances sharing their "Mardi Gras" greetings - somehow expressing something about gluttony and/or sin. Thoughts on what you are "supposed to do" today. Well I find it interesting - because really, in the end, on the liturgical calendar, today is just a feria day.

SOLI DEO GLORIA

NEW BLOG

2010-02-15T22:26:00.002-06:00

For some reason I feel moved to share my 2010 Lenten pilgrimage.

My Lenten discipline this year will be that I giving up meat for lent.

THIS WON’T BE:

• Being forty days meat-free: This is not a marathon - this is not a punishment.

• About posting everyday, I am not (necessarily) here for your entertainment, but if that happens – hooray.

• About perfection.

THIS WILL BE:

• Abstaining from eating meat Monday through Saturday.

• Celebration on Sundays during Lent including meat.

• About mindfulness.

I hope to keep posting after Easter Day, we’ll cross that bridge when I get to it.

This (abstinence from meat as well as blogging) is a learning experience for me, sort of a self-challenge to middle-age person to experience something new.

SOLI DEO GLORIA