Wednesday, March 05, 2014

Almost half way through week one of Great Lent

So my friends who are practicing Lent...
How goes it? 
I have been reminded again how hard it is; 
suddenly we are in the fast, 
perhaps trying to have a bit more spiritual discipline,
whether spiritual reading or prayer...
and this week there are lots of church services to go to...
Mr. Husband and I were at the third of 
the Canon of St. Andrew of Crete and when I read towards the end these words,
I was greatly encouraged: 
Do not let despair make you worse than the Canaanite
woman, my soul, for you have heard of her faith through
which her daughter was healed by the Word of God. Call to
Christ like her from the depth of your heart, "Son of David,
save me." 
 ~ from here (thanks to Anna for the link!)
So this week we have been 
having lots of Ginger tea...

The kettle has been going various times...

We are eating small clementines... 
more almonds, peanut butter... 
I still have to do something with my butternut squash...
any suggestions?

I've been enjoying some toasted English Muffins...
I was feeling so DISCOURAGED this week
but I realized that it is Lent week 1 and 
the Devil hates Lent because he does not like our prayers 
for humility, the one thing he can never conquer....
It's really a battle.
Every night this week after church I feel a bit of breathing room,
like somehow I can do it,
one foot in front of the other and when I wake in the morning,
the battle is at hand, new and strong.
Humility will save us by Christ's mercy.
We must not despair but keep crying out for mercy...
So many of my beloved friends are struggling hard this week.
I pray that we can find encouragement in Christ
in the midst of our pain, our illness and distress... 
for God is with us...


Juliana said...

I would make soup with the squash! This is my recipe (which is adapted from Cafe Zupas Spicy Pumpkin Soup--I've made it with pumpkin and butternut before)

4 T. margarine or olive or canola oil
2 medium yellow onions, chopped
2 tsp minced garlic
1/8-1/4 tsp. crushed red pepper flakes
2 tsp. curry powder
pinch ground red pepper (optional)
3 (15 oz) cans pumpkin puree or 45 oz. homemade squash puree
5 c. no-chicken broth or veggie broth
2 1/2 cups coconut milk
1/2 c. brown sugar
1/3 c. uncooked bulgar or 2 cups cooked rice

Melt oil in 4 quart saucepan over medium high heat. Add onions, garlic, and cook, stirring often, until softened, about four minutes. Add spices and stir for a minute more.

Add squash and broth, blend well (I use a hand blender if needed). Bring to a boil, reduce heat, add bulgar or rice. Cook until grains are fully done, then add coconut milk and brown sugar.

Serve in bowls with toasted pumpkin seeds. This goes very well with rosemary bread.

madeleine said...

i love you elizabeth...

madeleine said...
This comment has been removed by the author.
Lisa said...

I think that your Lenten rules or practices are different than our Roman Catholic ones. Lent just began yesterday for us - I tend to just make plainer, simpler meals. There have been years previously when I would make the same thing every Monday, etc., for the six weeks or so. That was so I wouldn't be thinking about food all the time. It was a good idea, and freeing; I should do it again this year. (I may have just convinced myself!)