Cocido or Caldo (depending on your Iberian origins)

Now I have to tell you that, when I was posting these notes on Facebook back in 2009, I had no idea if anyone was actually reading them.  I was just trying to see if I could come up with enough recipes to fill a whole month.  Turns out, that wasn’t a problem.  Especially when my friends started chiming in.  So this next recipe isn’t mine. You have been warned.

Getting into the spirit of sharing food ideas, here’s something from Andrew Peterson of Kansas City. Andy is the one who got the Kansas City Chorale connected to Nimbus Records back in the 1990s, and I am pleased to share his recipe with you here (but I take no responsibility for his editorial comments).

“Here’s something to spring on your friends. An old family heirloom handed down from my great great aunt Dona Singularo Edwarda Mephisto Caracas Meyer Petersen. (A quiet and gentle servant of the Lord.):

Cocido or Caldo (depending on your Iberian origins)

“This recipe can have as many variants as you decide, though in Spain the important and consistent ingredient is Garbanzos.

2-3 lbs of pork (boned) Loin, Butt – it does not matter. (A bit of fat on.)
1 Cup Breadcrumbs
2 Large Onions (any color) – it does not matter – sliced thin.
1 Cup Jalepeno Salsa or fresh Jalepenos or Anaheim Chiles or Serrano peppers – it does not matter.
1/4 Cup Olive Oil – it does not matter – so don’t listen to that freak Rachel Rae. Sin verguenza!
1tbs Garlic powder
1tbs Spanish (smoked) Paprika) – it does indeed matter.
11/2tbs Kosher Salt
1tsp Cumin
1tbs Oregano
1tbs Basil
1tbs Cracked Black Pepper
1Bay Leaf
1/2tsp Ground Cloves
2-3 (12oz) Cans of Garbanzo beans
2-3 (12oz) Cans of Diced Tomatoes
(1 Cup of Red Wine)
1 ½ Cup of Green Olives (pimento stuffed)

“Okay, here we go. In a bowl, add the Breadcrumbs and half the Salt and Pepper. On the stove Heat a large (3-4 quart) Dutch Oven or pot. Turn heat to low. Add ¼ cup of olive oil. Dredge the meat in the breadcrumb mixture and turn into pot…browning on all sides.

“When the meat has browned, add the Garbanzos, Tomatoes, half the Onions, Jalepeno Salsa, Bay Leaf, Cumin, Oregano, Basil, and remaining Salt and Pepper. Turn the meat one time in this mixture and cover.

“Heat oven to 350 and cook the stew for 1 hour.

“When 1 Hour is up, remove the meat and cut into cubes. Add the meat back to the stew, and add the Wine, Olives, Paprika and cloves. At this time, depending on the consistency, add more wine or water to thin it, or more of the breadcrumbs to thicken it. Or, leave it alone. Cover, turn oven down to 300 and cook 2 hrs.

“Remove from oven. Allow to set for 30 minutes before serving. Bring to table with a rustic bread and a hearty red wine. You are now a genius!

“Listen, this recipe can be varied any number of ways. Use Lamb Shanks or Ox Tail, Duck or Turkey. The cooking time will be less for fowl. Vary the spices. You might want to substitute Thyme, or Coriander, or even Sage. What should remain stable is the Garbanzo. It is the signature to all good Spanish stews. Have fun, enjoy the recipe, and for god’s sake…if it turns out bad, it really is your fault … Don’t call me. Hope you like it, Andrew”

Pumpkin Dip

This works as an appetizer, a dessert, or a snack with a cup of afternoon coffee.

1 15 oz can pumpkin
8 oz cream cheese
1 lb powdered sugar
1 Tbsp pumpkin pie spice
(or 1 tsp cinnamon, 1/2 tsp allspice, 1/2 tsp ginger, 1/2 tsp nutmeg & 1/4 tsp cloves)

Cream the cheese and sugar together. Add the pumpkin and spices. Blend well. Refrigerate. Serve with ginger snaps (we get the Hostess brand from the bread store… buy 2-3 bags).

Bonus recipe:

Make a pumpkin pie out of the leftovers. Add 3 eggs and 1 c. Half & Half to 2 c. pumpkin dip. Add some more pumpkin pie spice. Pour into a prepared pie crust and bake at 350 for an hour, or until a knife inserted near the center comes out clean. (You could even make a crust from crushed leftover ginger snaps and melted butter – but if you had any ginger snaps left, you’d be dipping them instead of making pie, right?)

Pumpkin Bread Pudding

This is, hands down, my all-time favorite dessert. I suppose most people consider anything with pumpkin in it to be a Fall dish, but why wait? If you have a can of pumpkin in your pantry, left over from last Thanksgiving, this is a great excuse to rinse off the dust and open it up.

6 c. French bread cubes, toasted (I use the unseasoned stuffing cubes you can buy at the day-old bread store)
2 c. Half & Half or evaporated milk
1 1/2 c sugar
3 large eggs, lightly beaten
1 (15 oz.) can pumpkin
1/2 c raisins
1/2 c chopped toasted pecans
3 T. butter, melted
2 tsp. pumpkin pie spice (OR 1/2 tsp each of ginger, nutmeg, and allspice, with 1 tsp cinnamon & 1/4 tsp cloves)
1 tsp grated orange rind (zest)

Lightly butter an 11 x 7 baking dish, and put the bread cubes in it. Pour the Half & Half over the cubes, and stir to moisten. Combine remaining ingredients in a bowl, and gently fold into the bread cubes. Bake at 350 degrees for 50-60 minutes, or until set (the top will no longer be shiny). Serve with whipped cream or vanilla ice cream.

Zippy Aspic

Kinda old-fashioned – who serves aspic anymore? – but when someone brought this to a church supper, I went back for seconds. This isn’t the original recipe, but I like it better.

2 c. Caliente V-8 juice (or Snappy Tom)
1 Tbsp. vinegar
1 small pkg. lemon Jello
3/4 c. chopped celery
1/2 c. sliced green olives (stuffed with pimiento)

Bring 1 c. of the V-8 juice to a boil. Stir in the Jello until it dissolves completely, then add 1 c. chilled V-8 juice and the vinegar (if you use plain tomato juice, add another T. of vinegar and some ground pepper). Pour over the celery and olives in a pretty bowl, stir a bit. The olives will float to the top and this is fine. Chill until firm. If you make this in an oblong Pyrex dish, it’s easy to cut into squares to serve. You can spread softened cream cheese (beaten with a little milk to keep it soft) over the top – or dollop some sour cream or plain yogurt on each serving if you want to, but I never do.

Unsubscribed

On the first Sunday of Lent, I sat down after lunch to tackle my daily e-mail chore.  Usually, this consists of reading a couple of messages from my family, then deleting a long string of unread messages. Every time I delete one without reading it, I feel a little twinge of guilt, but I delete it anyway. Some of these messages come from companies that have sold me items in the past.  The subject lines indicate that they have something new to offer me, at a price I can’t refuse. Some of the messages are from blogs to which I subscribed a long time ago. Let me be clear: none of these messages are really “spam.” I subscribed to them all at some point in time. I just don’t read them anymore.

On the first Sunday of Lent, I discovered a new Lenten discipline: I decided to repent of my e-mail sin. One by one, I opened each message, scrolled down to find the “Unsubscribe” button, and clicked it. One by one, my inbox filled up again with confirmation messages that I had successfully unsubscribed.  One even said, “We’re sorry to see you go, but it’s your e-mail. We respect that.”

On the first Monday of Lent, I checked my morning e-mail to find three messages from websites I had missed the day before. Three. Scroll, click, click, they were gone. Screenshot 2014-03-10 17.06.52

This isn’t exactly 40 bags in 40 days, but it has the same effect as de-cluttering a corner of my house: I am free from the nagging guilt I feel every time I delete a message I haven’t read.  I am free from using my time to scan messages I don’t want to read. I am free to focus on what really matters, as I try to be a little more like Jesus each day of this Lenten season.  I’m giving up junk e-mail for Lent, so I can take on the discipline of spending more time with God. I’ll let you know how it goes…

Resistance Training – Sermon on Matthew 4:1-11 March 9, 2014

Did you ever play the “Who Am I?” riddle game when you were a kid?  Let’s try it. I will read you three statements about someone I’m pretending to be, and you try to guess who I am. Ready?

First I lived in a garden, but now I work on a farm.
I don’t have a belly button.
I really like to eat fruit.
Who am I?

I hid my baby brother in a basket in the river.
When Pharaoh’s daughter found him, I helped her get someone to take care of him – that someone happened to be our mother!
When he grew up, I helped my brother lead our people out of Egypt.
Who am I?

I have killed lions and bears and at least one giant.
I like to sing.
I started out as a shepherd, but grew up to be a king.
Who am I?

I know the scriptures really well.
When I was baptized, my father was very happy with me.
Lots of people follow me around, but I only have a few really close friends.
Who am I?

How did you do? Could you guess them all? Did you recognize Adam or Eve, Miriam, David and Jesus? At the beginning of Jesus’ ministry, he had to figure out the answer to that question, “Who am I?” Last week, as we read the story about the Transfiguration, we heard a voice come out of the dark cloud, saying, ‘This is my beloved Son, with whom I am well pleased.’ This same voice out of heaven had said the same thing after John baptized Jesus in the River Jordan.

But what does it mean to be God’s beloved Son?  Before Jesus could begin to heal the blind and the lame, cleanse lepers and make the deaf to hear, before he could raise the dead or preach good news to the poor[1], Jesus had to figure out just who he was, and how his identity was connected to the identity of God, the Great I AM.

Not only did Jesus need to figure out his identity as the Son of God, he needed to prepare for the ministry he was about to undertake. He had spent thirty years getting ready for this moment, studying scripture, praying constantly, living an obedient life – but he was still new to the actual work of ministry. And before he could begin, he had to be tested. Hear the Word of the Lord, from the gospel according to Matthew, chapter 4, verses 1 through 11:

Then Jesus was led up by the Spirit into the wilderness to be tempted by the devil. He fasted for forty days and forty nights, and afterwards he was famished. The tempter came and said to him, ‘If you are the Son of God, command these stones to become loaves of bread.’ But he answered, ‘It is written, “One does not live by bread alone, but by every word that comes from the mouth of God.”’
Then the devil took him to the holy city and placed him on the pinnacle of the temple, saying to him, ‘If you are the Son of God, throw yourself down; for it is written, “He will command his angels concerning you”, and “On their hands they will bear you up, so that you will not dash your foot against a stone.”’  Jesus said to him, ‘Again it is written, “Do not put the Lord your God to the test.” 
Again, the devil took him to a very high mountain and showed him all the kingdoms of the world and their splendor; and he said to him, ‘All these I will give you, if you will fall down and worship me.’ Jesus said to him, ‘Away with you, Satan! for it is written, “Worship the Lord your God, and serve only him.”’  Then the devil left him, and suddenly angels came and waited on him.

Jesus needed to be strong for the work he was about to begin, and he needed an identity for completing that work. So the Spirit of God led him out into the wilderness, where he could get in shape for what was to come.

In the fitness world, there is a form of exercise called “resistance training.” The premise is simple: muscle strength and endurance develop by pulling or pushing against an elastic band or hydraulic system. As muscles get stronger, increasing the level of resistance encourages even greater strength and muscle tone. This process pushes the muscles to their limit, without pushing them to the point of damage, so, unlike bodybuilding that increases muscle size, resistance training builds strength without building bulk.

The Spirit led Jesus into the wilderness for 40 days and nights of preparation before Satan came to tempt him. For forty days and forty nights, Jesus was building spiritual strength, and toning his spiritual muscles through the disciplines of fasting and prayer. For 40 days and nights, Jesus was engaging in “resistance training” that would help him get through the temptations Satan presented to him.

Our 40 days of Lent are meant to correspond to this time of spiritual training that Jesus experienced. But that number “40” has significance throughout the Old Testament. The Israelites wandered for 40 years in the wilderness, as they made their way from Egypt to the Promised Land. When we hear the phrase “forty days and forty nights” in this passage, we may think immediately of Noah, but Matthew probably had Moses more in mind. Moses met God after he had fasted 40 days and nights on a high mountain, and it was only then that he could receive God’s commandments for his people.

The wilderness is significant, too. The wilderness is where we are most vulnerable. There are no resources to sustain life. It was in the wilderness that Moses met God, and it was in the wilderness that the Israelites wandered, and learned to depend completely on God for food and water. The wilderness is nearly always a place of struggle in the Bible.

It’s lonely in the wilderness. And loneliness is one of the devil’s favorite tools for working his way into our lives. When we are lonely, we are more likely to feel sorry for ourselves, to look for pleasure and human connection in places we shouldn’t go, to feel that God has abandoned us. When we feel isolated and unloved, Satan steps in at just that moment, to take advantage of our vulnerability, to prey on our weakness.

Notice that Satan waited until Jesus was hungry, at the end of his 40-day fast, before he made a move. But Satan apparently didn’t realize that the very thing he’d counted on to make Jesus weak had actually made Jesus strong. Jesus had spent forty days and nights in resistance training, and Satan didn’t stand a chance. Jesus had spent forty days and nights figuring out what it meant to be the beloved Son of God, and he was ready. Hungry, but ready.

First, Satan appealed to the very human condition of hunger. Satisfy yourself, he told Jesus. Make these stones into bread. C’mon, you can do it, if you are the Son of God! This is the same taunt Jesus will hear as he hangs on the cross. Prove that you are from God by doing something no one else can do. But Jesus answered from Deuteronomy, “We don’t live by bread alone, but by every word that comes out of the mouth of God.”

Then, Satan appealed to the desire for fame. It would have been pretty spectacular to jump off the tallest building around, in front of crowds of people, and not even sprain an ankle. But Jesus had his resistance training on full alert. Satan sought to undermine Christ’s identity by tempting Jesus with power and glory for himself, but Jesus resisted by relying on God’s power and glory. “Don’t test God,” Jesus said, remembering the way the Israelites had tested God in the wilderness when they had begged for water, after receiving manna and quail.

Finally, Satan strips off any pretense of offering Jesus fame and fortune. He goes for what he really wants. “Worship me,” Satan says, “and I’ll give you the whole world.” I wonder if Jesus laughed at Satan at this point. He could have quoted Psalm 50 to him:

“For every wild animal of the forest is mine, the cattle on a thousand hills. I know all the birds of the air, and all that moves in the field is mine. If I were hungry, I would not tell you, for the world and all that is in it is mine.” (Ps 50:10-12)

What business did Satan have, promising the world to Jesus, when the world already belonged to Jesus, through whom it was created? Just as before, Jesus resisted temptation with words from Deuteronomy: “Worship the Lord your God, and serve only him.” Now, get lost, Satan. Three times, Satan tried to appeal to the very human tendency to grab power. Three times, Satan offered the same thing to Jesus that had tripped up Adam and Eve back in the garden – the promise of being the one in control, being “like God.”

In each case, Jesus answered Satan with scripture, pointing to God alone as the source of power and sustenance. In each case, Jesus affirmed his identity as the beloved Son of God. In each case, Jesus relied on his resistance training to withstand Satan’s attempts to distract him from his purpose and ministry.

So Satan gave up, and left.

In the letter from James to the early church, we read, “Submit yourselves therefore to God. Resist the devil, and he will flee from you. Draw near to God, and he will draw near to you.” (James 4:7-8a) This is exactly what happened out there in the wilderness. Jesus submitted himself to God, recognizing that his own identity was dependent on his relationship with the Father. He resisted the devil, and the devil fled.

Not only did Jesus know who he was in order to resist Satan, resisting Satan’s temptations shaped Jesus’ identity as the Son of God. Adam and Eve failed the test. Every one of us fails the test. But Jesus didn’t. Only the Son of God could effectively pass the test of being the Son of God, able to resist every temptation.

Our identity is spelled out in the Baptismal Covenant. The very first question asks,
Do you renounce the spiritual forces of wickedness, reject the evil powers of this world, and repent of your sin?

Renounce, reject, and repent. That’s how we know who we are, beloved children of God who call upon God’s grace to renounce wickedness, reject evil, and repent of our sin.

Resisting Satan’s temptations strengthened Jesus’ focus and dependence on God alone. His resistance training continued through the temptations, and made him even stronger and more able to resist further attack, as he depended fully on God the Father. We, too, are strengthened through our continued spiritual development, through our discipleship.
Again, the Baptismal Covenant asks us:
Do you accept the freedom and power God gives you to resist evil, injustice, and oppression in whatever forms they present themselves?

Resistance training prepares us to rely on God when we face temptation, to find our strength and identity in God alone. Lent is all about resistance training. This season in the church year was originally designed to be a time of preparation for Easter. This was a time to prepare new believers for baptism, to grow deeper and richer in faith, to develop spiritual disciplines that would reinforce each Christian’s identity as a beloved child of God.

Maybe you aren’t ready to fast for forty days and forty nights, as Jesus did in the wilderness. But I encourage you this week, to attempt a fast of some kind. Make it intentional. This isn’t a diet plan, so don’t go into it expecting to lose weight by eating less. Maybe your health requires that you eat regular meals, so skipping one isn’t a good idea for you. In that case, try eliminating a bad habit for one week. Or, maybe, you could participate in the “40 bags in 40 days” effort to simplify your life by de-cluttering one area of your home every day for the next 40 days. Maybe you can think of another way you can “fast” that doesn’t include food.

If you have never fasted, and you decide to fast from food this week, you may want to skip dinner one night, breakfast and lunch the next day, and then eat dinner the second night. This way, you will have fasted a full day, but you will also eat something each day. If you fast from food, be sure to drink plenty of water. I also suggest that you break your fast with a piece of fruit, instead of a cheeseburger and fries. Believe me, your intestines will thank you.

Several years ago, I decided to fast one day a week for a year, to pray for a friend who suffered from depression. At the end of that year, I told my friend what I had done, and I confessed that I wasn’t sure it had done him as much good as it had done me. I discovered in that year that I only got so hungry, and then I was just hungry. Feeling hungry became my signal to pray, so my prayer life improved immensely. The time I would have spent preparing and eating food became time to focus on God’s Word, so my Bible study life improved immensely.

But mostly, I discovered that the days I fasted in my own strength were disasters, and the days I depended completely on God to get me through my fast were the days I grew in faith.

That is what I would hope for you, if you choose to observe a day of fasting and prayer this week: that you might grow in faith. Then you will have begun your own resistance training, and you will be one step closer to finding the strength you need to resist the devil, so he will flee from you. You will be one step closer to finding your true identity as a beloved child of God. Amen.


[1] Matthew 11:5; Isaiah 61:1

A Messy Business

The confirmands looked serious as they read scripture, imposed ashes, and offered bread and cup to the congregation,

And there were babies crying and toddlers talking loudly,

And the ashes got all over everywhere, and the bowls were slippery with the glycerine we smeared on our fingertips to keep the ashes from sticking to our hands;

And the gluten-free bread crumbled into the chalice as we dipped big chunks of it, then handed them to congregants who seemed surprised to receive so much;

And the children came with their parents, eager eyes shining, and hands outstretched to receive the bread, dipped in grape juice just for them;

And the people had to hold hymnbooks and follow the printed order of worship, because there was no slide show projecting the words of each song on the wall;

And they didn’t seem to mind.

And we confessed our sin,

And we were pardoned.

With ashes everywhere, and bread crumbs on the floor,
And grape juice dripping down our fingers,
We accepted Christ’s body and blood, broken and shed for us.

And we remembered that following Jesus is messy business.

No One But Jesus – Sermon on Matthew 17:1-8 (Transfiguration A)

It was no big deal for the guys to go on a hike. Mountain climbing was something they did together quite often. Sometimes their Teacher would take the whole class, sometimes just a few would go. They wouldn’t be gone long – an afternoon, maybe they’d camp overnight and climb back down the next morning. So no one thought much of it when the Teacher asked his three best students if they’d like to take a hike. It had been a pretty intense week, and the physical challenge of climbing a taller mountain would do them good, give their minds a break, get them up into the cooler mountain air. So they didn’t think twice, they just followed.

And it wasn’t much of a climb, really. They didn’t need any special gear or equipment. There were places where they could even walk side by side, instead of following single file up the mountain. The view was amazing, looking out over the valley. They didn’t talk much. It was just good to be together with trusted friends, taking time for some much needed R&R. By the time they reached the top of the mountain, it was already late afternoon, and the shadows were getting long. They took a break before starting the long climb back down.

That’s when it happened.

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Bettie’s Fresh Fruit Salad Dressing

Cut up 3-4 kinds of fresh fruit. Include some berries if they are in season, and work for color variety. Over the bowl of fruit, sprinkle at least 1/4 c. of:

powdered sugar

Toss together until the sugar dissolves. Not kidding. That’s it. Keeps the fruit from turning brown, and the sugar thickens the natural juices just enough. Add a squeeze of lime if you want to.

Byron’s Oyster Crackers

Bruce’s dad used to make these whenever we had a party at our house. We would have invited him anyway. Now Bruce makes them to munch on during football games and movies. They also work well for a college student’s care package – pack them into ziplocs and tuck into those hard to fill spaces in the box. A batch never lasts more than 48 hours at our house.

2 tsp. dried dillweed
2 tsp. seasoned salt
1 dash garlic powder
1 package Hidden Valley Ranch dressing mix (powdered)
3/4 c. oil
two 10 oz. packages oyster crackers.

Whisk together all the seasonings and the oil, and pour over the oyster crackers in a large bowl. Stir to coat evenly. Let sit one hour to let crackers absorb all the flavors (this is the hard part). Store in tightly covered container. We use a big Ziploc bag.