On Lent & Fasting

2012-10-14 13.20.10

This Wednesday marks the beginning of Lent for the Western church.  Lots of people in the arms and legs and nose and fingers of the church will give up sweets, or swear off facebook, or take on some kind of spiritual discipline (instead of “giving up” something) for the next 40-odd days (because, you know, Sundays are freebies–or at least they don’t count in the tally).

The year I gave up sweets was hard, but I wasn’t very interested in turning to God in my moments of craving–I turned to hot chocolate and popcorn, which didn’t count, I decided on that first Thursday or Friday of Lent.  Forty days later, I gorged on Cadbury creme eggs, and did not grow so much.

2012-12-13 10.25.37

The year I gave up eating from sun-up to sun-down on Fridays was not as hard as giving up sweets, and though I got a little hungry those days, I didn’t notice too much of a difference in my demeanor, or my neediness (of God or food), or my spiritual well-being.

Then I gave up on giving up food-stuff for a few years.  I just put it on a shelf.  Last week, I presented to my Sunday School class about fasting; I made the argument that fasting means stopping-eating-food and that Jesus includes it in a list with giving of our money and with prayer.  Now, I’m preaching Ash Wednesday, and that (Matthew 6) is the Gospel passage (“and when you give alms… and when you pray… and when you fast…”).  I’m sensitive to the ole’ “it’s written in black-and-white, so THAT’S what you do” argument (which is to say not-convinced by it as a rule), but, we do literally, seriously, think that Jesus is talking about and calling us to actual prayer, including the regular recitation of the Lord’s Prayer (part of the same Matthew 6 passage) when Christians come together, and we do literally, seriously think that Jesus is talking about tithing and giving money and clothing and food to the poor and the needy and the oppressed.  So, why not think that Jesus is literally, seriously talking about stopping eating for a time?  Why would he suddenly mean stop-doing-whatever-it-is-that-strikes-your-fancy-and-makes-you-stumble-according-to-your-personal-preferences-in-2013?

I’ve also been noodling the huge way our food and eating has changed in the last hundred years–that few of us produce our own food anymore, many kids, especially in cities, cannot identify raw produce, personally, I’ve never known a piece of meat I’ve eaten (in the last thousands of years, I imagine that didn’t happen), and though I haven’t done much research–and I’m glad to be proven wrong!–I suspect that the number of people suffering from eating disorders has exploded in the last century (let alone the last few decades).  What do the drastic changes to our food system and our cultural attitude toward food mean for the spiritual discipline of fasting?  (nothing?  everything?)

 

a dessert for a pot luck when you have no kitchen.

…microwave necessary.

1 pkg chocolate chips

2 1/2 cups graham cracker crumbs (2 1/2 sleeves–if the box is the classic 3-sleeve style)

1 1/2 cups powdered sugar

1 cup melted butter

1 1/2 cups PB

Combine butter & PB to melt in microwave.  Crush graham crackers, or be smart & buy a box of crumbs.  Graham cracker crumbs + powdered sugar + butter/PB.  Spread in 9×13 pan.  Melt chocolate chips in microwave (short bursts w/lots of mixing after initial 30 seconds).  Spread over top of PB crumb mixture.  Refrigerate for at least an hour, then cut into square.

ramekins.

aren’t they just the best little food containers?  my obsession started a few months ago.  somehow i stumbled upon this brilliant idea: stuffing chocolate chip cookie dough into them, an inch or two deep, and baking them in the oven for 10-15 minutes–the deep-dish cookies are crispy on the outside, and still gooey on the inside.  they’re especially perfect with a perfectly spherical scoop of vanilla ice cream on top.

the delicious, hot, texturey dessert sated me for a week or two, and then i found a recipe on Tasty Kitchen for a five-ingredient chocolate molten cake, designed to be enjoyed in a ramekin (of course).  everyone’s had a chocolate molten/lava cake, but this one only has five ingredients (my husband has made it himself!), comes together, in 5 minutes, and aside from the sugar, doesn’t have much against it, health-wise.  here are a few changes i made to the recipe you’ll find above: instead of the 60% cacao they suggest, i had 100%–and i loved it.  i halved the recipe, because 2 cakes is the perfect size for our two-person family, and instead of adding a yolk, or half one, i just used 1 egg.  for most of my baking recently, i’ve started using Smart Balance butter blend, and have loved it.  finally, i found that while powdered sugar really melts into the batter, usual granulated sugar, or even raw sugar, adds a nice crunch, too.

this morning, i tried a new egg-scramble method, outlined in this month’s Bon Apettit–crack 4 eggs into a small saucepan with 1 T butter.  heat over med-low heat, whisking constantly, till eggs thicken and begin to form small curds.  it’ll take longer than you think it should to thicken & curd, but once it starts, it all cooks very quickly.  don’t let it stay on the heat too long, just make sure most of the mixture is curdy; then, because special eggs deserve special presentation, i scooped them into ramekins and snipped flat-leaf parsley on top (i read last week that parsley is a great anti-inflammatory, so i’ve been putting it in everything).

TONIGHT: sticky toffee puddings in ramekins….

Book love: “A Homemade Life”

right now, i should be reading Bartolome de Las Casas’ “The Only Way,” about how to convert the Native Americans, who the Spanish had just “discovered” back in the early 16th century, when Las Casas does his thinking.

instead, i am wandering around my mind, inspired by the book i just finished, thinking, “hey, i could do that!” for about the twenty-second time, reading the author’s old blog posts, then clicking through gmail-facebook-twitter, in the too-familiar sequence of the wired-in tic every internet addict (most of us, these days) must have.

i wonder where my “voice” is, i wonder if my writing sounds like “me.”  I rarely think it does.  i wonder what my “style” is.  instead of these really inane wonderings, i shall write a bit about this book.  this is not a “review”–notice–this is just “love.”

For one, Molly‘s prose.  It’s the first book in years that I’ve read chunks out loud to whoever happens to be nearby, just because the wording is so fantastic.  how does one do that? (i’ve been told, “practice.”)  As i read, and even more now, i turn over in my mind one of the little sentences of praise that’s on the back or on the front, it says, “every story tells a recipe.”  I thought it was a little bit trite when i first read the phrase, how clever the reviewer must have thought him/her-self, but as i gulped down the book, he/she was right.  and here lies my one qualm: each chapter, a few pages of story, a page or two of recipe, gets its title inspiration from the story, not the recipe.  So how am i to find one recipe when i want it?  I want to go back to the braised cabbage (we’re starting a winter CSA next week, and i’m eager to know what to do with what i’m sure will be lots of winter cabbage) and the chocolate cake that they used for their wedding and the cornmeal cake that’s eaten with maple syrup and the stewed prunes…  clearly, it’s a varietous collection, and now that she’s on to her second book, a similar style, it seems, about birthing a restaurant, i’m eager for more (but will have to wait till early 2013, according to her website).

what book has been so good that you read bits out loud?

one of those nights

Today was one of those days.  Just an hour to two too long.  You really need some good food to get your groove back, but there’s not much at home, and being 830pm and living in a “trendy” part of town–you probably shouldn’t be biking about alone (it’s not quite to super-bike-friendly territory here yet).  So you go home.  and there are plenty of trashy tv shows on DVR.  but you really need something delicious for your belly.

so you pull out peanut soup.  which starts with onions and butter (nothing smells better.  nothing).

Peanut Soup (based on, or stolen from, Colonial Williamsburg’s King’s Arms Tavern)

¼ c butter

1 finely chopped onion

2 ribs celery, finely chopped

2 T flour

8 c chicken stock

2 c peanut butter

1 ¾ c cream

peanuts

In a large saucepan or soup pot over medium heat, melt ¼ c butter.  Add 1 finely chopped medium onion and two ribs of celery, finely chopped.  Cook, stirring often, 3-5 minutes, stir in 2 T flour, cook 2 minutes, pour into 8 c chicken stock, bring to boil.  Reduce to medium and stir often till thickened and reduced, about 15 minutes.  Blend with immersion blender.  Whisk in 2 c peanut butter and 1 ¾ c cream.  Cook 5 minutes, do not boil.  Serve warm, garnished with peanuts.

 

I only had a splash of cream, but to me, it was just as good, if a bit less-thick.