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Posts Tagged ‘Food’

Seasoned with Peace

Part 1, WINTER

 

And now, for a commercial…

 

Seasoned with Peace WINTER is here!  It is the first of four seasonal books with “Practical help for becoming a biblical, prayerful, playful peacemaker”, compiled by Susan Mark Landis, Lisa J. Amstutz, and Cindy Snider.

 

It is a daily devotional that begins January 1, which includes reflections, prayers, recipes, crafts, projects, information, poetry, and action steps.   And the best part is, it doesn’t take itself too seriously.

 

This book makes a lovely Christmas gift — consider even getting a “subscription” for someone by ordering SPRING, SUMMER, and FALL as they come out.

 

The cost is $15.95 with approximately $9 going to peace and justice work!  An individual order of 5 books or more can be discounted at $12 each, but that just means less goes to peace and justice work.  All the work for it has been volunteer, with proceeds going to support Mennonite Church USA Peace and Justice Support Network.

 

They are available at: http://seasonedwithpeace.blogspot.com/ There are also sample entries on the website, a little sneak peak, if you will.

 

P.S.  Several of my entries, including craft projects, recipes and reflections will be in the SPRING edition:)

P.P.S.  If you have a reflection, recipe, poem, prayer, or craft project you’d like to contribute, email Susan at peaceforallseasons@gmail.com

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For the past couple of years, it has been my joy and pleasure to host Thanksgiving.  For a person who loves to cook, and loves to have folks over for dinner, Thanksgiving is the holiday.  And for the most part, a person can get away with shamelessly making it all about the food.  Yes, yes, there’s the bit about gratitude, but that doesn’t usually get in the way.

 

Just to give you a sense of what I’m talking about here, this is my menu from last year:

 

 

slow-roasted turkey (from the Amish Farmer’s Market)
mole (Oaxacan chile-chocolate sauce, pronounced “mo-lay”)
corn tortillas
creamed corn
cream-braised Brussels sprouts
rice & nut loaf (vegetarian entree)
vegetarian brown gravy
kale & olive oil mashed potatoes
caramelized onion & cornbread stuffing
fresh cranberry sauce
Hindes garlic & artichoke dip

 

 

This doesn’t even include all of the wonderful contributions from our guests.  Needless to say, there was a TON of food.  A ridiculous amount.  But honestly, it was hard for me to share – not to share the food, mind you, that’s the easy part.  It was hard to share the work, to let others contribute.

 

As the hostess, I wanted everyone to come and relax and have a wonderful time.  If there was work to be done, I wanted to shoulder it all. Was I wanting to be the object of everyone’s gratitude?  Ugh.  Probably.  Oh, the things a person does for affirmation and love.

 

Knowing this about myself, I do typically allow others to help out and bring their own contributions.  It keeps me from fully exercising whatever savior/martyr complex I have.  And that, that is what I am most grateful for.  Allowing others to help me, and accepting the generosity of others, keeps me from veering off in unhealthy directions.

 

We’re spending this Thanksgiving with our neighbors.  It will be just four of us, and will be the most unique Thanksgiving I’ve ever experienced.  And I have a suspicion that there will be much for me to learn.  The first lesson, in accepting the gracious invitation of a friend, has already begun.

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How to Cook a Wolf

from the book of the same title, by M.F.K. Fisher

Today I’d like to take you on a field trip over to PeaceSigns, a free e-zine of the Mennonite Church USA, Peace and Justice Support Network.  This is the first article in my new, regular column “Living from the Center“.

It’s called “How to cook a wolf — it’s not just for wartime and recessions“.

If you have other suggestions for how to cook a wolf, I’d love to hear them!

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Bean Gratin Haiku & Recipe

trust me, it's better than it looks!

I really think beans are amazing.  We’re not eating a lot of meat these days, so I’ve upped the ante on beans and other sources of protein.  The more I learn about the mass production of animals , the less able I am to buy it, ethically, theologically.  And at the moment, meat that has been raised in just and humane ways is beyond our budget.  So we go without, and I don’t feel like I’m missing anything when I’m eating these tasty beans!

 

 

oh – cranberry beans!

you make a lovely gratin

with bread crumbs on top

 

 

creamy and crunchy

with lots of layers of flavor

juices to sop up

 

 

you’re also so cheap,

in an economic way,

and nourishing, too

 

 

I’ll make you again,

again and again, please just

promise to bring fall

 

 

********

(recipe adapted from Alice Waters, ‘Cranberry Bean Gratin’ in The Art of Simple Food. The haiku presentation is not her fault.)

1¼ cup dried beans, soaked then cooked

¼ c diced onion

¼ c diced celery

½ c olive oil, divided

4 garlic cloves, sliced

6 sage leaves, chopped or 1-2 teaspoons dried

½ c chopped tomatoes

1 c toasted bread crumbs

 

 

to make bean gratin

cook beans and save the water

then set them aside

 

 

sautee equal parts

in olive oil small carrot

onion, celery

 

 

when veggies are soft

add sliced garlic and some sage

and cook a bit more

 

 

small chopped tomato

is added now to the pot

add salt and pepper

 

 

next add the drained beans

and stir it all together

pour into a pan

 

 

drizzle olive oil

after almost covering beans

with reserved liquid

 

 

top beans with bread crumbs

toast them first with olive oil

mmm, nice and crunchy

 

 

for forty minutes

bake at four hundred degrees

then thank God for beans

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Beans & Rice Haiku

 

Breakfast, five days in a row

 

I love beans and rice

For breakfast or for dinner

Lovely seeds of life

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