John and I have missed in person communion, it is, after all, why we go to church. But going to church right now simply isn’t an option. So, I decided we would hold our own Eucharist, Lord’s Supper, Communion here where we are. I have everything I need, pitcher, chalice, paten, bread, grape juice and put all those together with John, me, and Jesus and our table is set.
I will admit we added three more. We added Charlie, Esmerelda, and Louis our Chihuahuas. Yes, I know some would say “what sacrilege” to give communion bread to my dogs. But I would tell them that no purer souls exist than the souls of my dogs. For they embody love, compassion, mercy, and yes justice as well. I know that Jesus would welcome them because they are Gods Children just as I am. And, since the table isn’t mine but Jesus’ then I know they are welcome. They are welcome just as any human who came to the table Jesus sets would be welcome. Just as anyone who came to my home and shared what was laid out would be welcome.
So, in need of Communion, Lord’s Supper, Eucharist? Then come on over, no matter who you are, no matter what your faith, no matter your economic status, no matter your medical status, or creature type you are all welcome at the table.
I stayed home from church today. I stayed to make soup with the Holy Spirit. Not
just any soup mind you, but my own Vegetable Soup. You know the kind, soup
filled with chopped fresh potatoes, celery, carrots, turnips, garlic and
shallot and fresh herbs. All of them carefully
chopped up into bit sized pieces.
There is something comforting about chopping vegetables, watching the pile grow. Each vegetable adding their own special color, fragrance, and appeal to the pile. Shallots and garlic add their pungent scents, while potatoes add earthiness and carrots and tomatoes add a bit of sweetness. I did notice that the carrot coins kept rolling around the counter as if they wanted to escape. Celery’s spiciness is always appealing to me. I love the color contrast between the red pepper and the parsley it always makes me smile and HS, that’s Holy Spirit for those of you not on speaking terms, said, “my favorite is the hot banana pepper you add in just the right amount to give a bit of heat to the soup. Please don’t tell Jesus that he thinks I’m weird.”
HS, and I discussed the value of each vegetable and whether
or not it was suitable for such a wonderful soup. We pared and peeled when
needed and over-all we decided I had picked good vegetables from the market. HS
also reminded me that I had some fresh tomatoes that would add a nice bit of
freshness. These were the last from my garden, so I offered a prayer and HS
blessed them. I mean you can’t have too many prayers or too many blessings, can
I then went out into my garden and HS and I picked rosemary,
sage and fennel. Thanking each one for their contribution to the soup. We only took a little of the thyme because it
needs to grow a bit more, it’s a bit over picked, and HS said the basil was
just too tired and needs to go live with her now.
HS asked if I had any frozen or canned vegetables available
and looking through the freezer, I found a packet of squash and peas adding
them to my growing pile of vegetables. In the pantry, I found corn, beans, and
garbanzo beans which when rinsed to remove excess salt (who wants that in their
soup) added them to the bowl.
After browning the shallot and garlic, adding chopped fresh turmeric
and a couple strands of saffron (yes. I use saffron) I dumped all of the chopped,
frozen, and canned veg’s into the pot along with vegetable broth, water, and
all of the chopped herbs. HS asked me “will
you be adding the secret ingredient” and I said “Shhh, If I tell it wouldn’t be
a secret.” HS blessed our efforts and
our soup is now simmering to wonderful goodness. We are currently considering baking a loaf of
I suppose you think I am weird, imagining I am cooking
alongside the Holy Spirit. Well one, I don’t care what you think, and two, how
do you know I wasn’t. You see I often
feel I am not alone, that someone walks beside me, or sits with me as I read. I
guess I could be insane, but I rather think that it doesn’t matter. I sit and meditate, I offer prayers, and they
must go somewhere don’t they. So why couldn’t the Holy Spirit come and spend
time with me as I cook?
I’m not one to run around and brag or tell people “Jesus
saves” (he doesn’t by the way, but I’ll save that thought for later). I rather
let what I do and say inform people. I will share this soup with others,
guests, (Luke hint, hint) and of course my husband will enjoy our efforts. I have been known to take soup to those who
need it because feeding others always brings a smile to their faces, and mine,
besides it is a mandate of the Holy Spirit.
To create something that will nourishes others is such a
wonderful feeling. To feel the vegetable
in your hand, pick it from the ground or vine gives me a connection with all
creation. I know where my food comes from, how it was grown I watched the sun shine
on the baby plants and the rain water it. I watched as the bees pollinated my
tomato blossoms and herb blossoms and we shook the dirt off of potatoes,
carrots, and onions, so yes, I know where my food comes from and who to thank.
I am grateful for the opportunity to spend time with the HS to offer my thanks
for food that feeds my body as her presence feeds my spirit. So, if I think the Holy Spirit is right there
with me in the kitchen it means I know who to thank for all I have
“Why not share your recipe and a prayer, now that you have
made everyone hungry?”
“What a wonderful idea.”
“Ok, here is my Basic Vegetable soup recipe for you to
change up and make your own.”
My prayer for you is:
Holy Spirit, we ask you to bless the ground that nourished our
vegetables, the sun that shone upon them, and the rain that watered them. Bless
the hands that harvested and carried them to us and bless the hands that
prepared them. May this soup bless our
bodies as you bless our souls. AMEN
Ruth’s Vegetable Soup (This recipe freezes well)
4 cups vegetable broth or 2 cups broth and 2 cups water
1 tablespoon olive oil
1 tablespoon butter
Vegetables: (all vegetables are optional, add meat if you wish)
Carrots (diced), Peas, Corn either Fresh, frozen, or canned
½ of a small to medium shallot, diced
1-3 garlic cloves, minced,
1 15oz. Can diced tomatoes
1 or 2 medium fresh tomatoes, diced
½ to 1 red pepper, diced
Either 1-3 small hot banana Peppers, or 2 chipotle peppers, (+1 to 2 tsps.
adobe sauce), Diced
and Herbs: (change up the herbs to your taste)
1 teaspoon dry Turmeric or 2 teaspoons finely chopped fresh
few threads of saffron
1 teaspoon dried thyme or 2 teaspoons fresh thyme
½ teaspoon Herbs de Provence
2 teaspoons fresh rosemary
2 fresh bay leaves
Sea salt and fresh ground pepper to taste
Melt the oil and butter in a large soup pot, add the onions
and garlic. Add the turmeric and saffron, cook until the onions are soft and
golden. Add the celery and peppers to
the pot stir until covered in the turmeric liquid. Add the rest of the vegetables, broth (or
broth/water), herbs and spices. Simmer
for 1 to 2 hours until all vegetables are “al dente.” Serve hot with fresh bread. If you wish top
with sharp cheddar cheese and chives.
Note: This is an
easily modified recipe. You can add
squash, or other vegetables, or change herbs or spices (I use Turmeric because
of its anti-cancer properties). Fresh Parsley is lovely. You can add meat to this but I am a
vegetarian so that is problematic for me.
3 A voice cries out:
‘In the wilderness prepare the way of the Lord,
make straight in the desert a highway for our God. Isaiah 40:3
The other Sunday I and a friend of mine were in charge of the coffee hour after worship. It was going to be a cold November day and I wanted to do something different and special for people I care about. Cherry and I talked it over and decided, since there was an Elders meeting after worship, a light meal of homemade soup, salad and bread would be a perfect offering. Cherry decided on making a chicken soup and bringing the rolls. I decided on a vegetarian split pea soup and also brought the salad.
I have read and heard the words of the prophet Isaiah all of my life and have loved many of the songs and chants written around this verse. But as I was preparing the soup for Sunday the words struck me a little deeper. The picture above is the ingredients for my soup. Simple wholesome ingredients; dried split peas, herbs, and garlic and onions, from my own garden, and fresh carrots and celery from the farmers market go into making this really simple soup. (Recipe Below) As I scrubbed the carrots and celery I thought about who would eat my soup and in the process of browning chopped onions and garlic in olive oil the act of making the soup became an act of prayer.
The people who would share in my offering were the people of my faith community and any visitors we might have. People I love and care about, but, more than that, it was an extended sharing from the communion table. The breaking of bread, the ladling of hot soup all became part of the feast Christ sets before us every Sunday.
As a member of the Christian Church (Disciples of Christ) we prepare and offer communion every Sunday. We carefully set out bread and cup and share it with each other and as I prepared this simple meal that would be served after worship we were continuing a 2000 year old tradition of breaking bread and pouring cup then going in to share a common meal. That is what the first followers of Jesus did. They shared more than just a piece of bread and thimble full of wine. They shared a whole meal together, rich or poor, aristocrat or tent maker, all ate from the same serving bowl.
I have helped prepare and serve hot meals for the homeless, and I routinely make up food bags to give to the homeless I see on the streets and while I may not sit down with each person I offer food too it is still communion. It is a sharing of food, and drink, and recognizing that what I give doesn’t come from me, but from God, Christ, and Holy Spirit. I am only the servant who is trying to fulfill Christ’s commandment; “for I was hungry and you gave me food, I was thirsty and you gave me something to drink, I was a stranger and you welcomed me. (Matthew 25:35)
In the process of preparing to serve others I am preparing to serve Jesus, to follow, as faithfully as possible, the path Jesus leads me on. I know I will stumble, but Jesus will be there to pick me up; I will wander off the path, but the Holy Spirit will be there to lead me back; and I will grow weary, but God will be there to cradle me in her arms until I am rested.
The spiritual practice I am inviting you to share in this Advent season is to find the sacred in all that you are preparing for your own celebrations. In what ways are you preparing for the Lord in your everyday life? With whom will you celebrate the feast of God? As you await the birth of the Christ child let your preparations become an act of prayer, for those you love and those you may not know.
May the peace of Christ be with you, always
Ruth’s Pea Soup about 8 servings
1 lb. dry green or yellow peas
3 quarts of cold water (or 1 qt vegetable stock and 2 quarts cold water)
1 large carrot, sliced in to small pieces
1 small celery stick chopped
1/8 cup olive oil
1 small onion or 4 large green onions
4 large cloves of garlic, pressed or chopped fine
¼ teaspoon turmeric
1 tablespoon fresh mint
1 tablespoon fresh herbs (I like fresh rosemary, summer savory, and thyme)
¼ teaspoon sea salt
Pepper to taste
In the bottom of a large pot sauté the onions and garlic in the olive oil until soft. Add the turmeric, stir then add the carrots and celery. Add the peas and cold water into a large saucepan; add the herbs and salt to the saucepan; add the pepper to taste. Cook over low to medium heat until the peas are very soft. Remove from the heat and run through a ricer or press through a colander to remove the hulls. Return the soup to the saucepan and heat to eating temperature. Serve with a dollop of sour cream or plain yogurt.
Notes: Use only 1 teaspoon of dried mint or herbs when substituting for fresh. I will use whatever fresh herbs I have on hand but I prefer 1 tablespoon each of fresh thyme and summer savory. If you want a more salty taste you can add a teaspoon of spike or one of the other herbal salt substitutes when cooking. I also like to sprinkle fresh chopped chives (either onion or garlic) over the sour cream or yogurt when serving.
Source: A Ruth Thompson original recipe that I first made sometime in early 1980’s.
What does it mean to eat locally grown foods? Well it doesn’t mean you eat only food grown in your area. Rather it means you understand the importance of food or, as my friend David Bell says (Eating Locally, Artistically, justbetweentheridges.wordpress.com), the sacredness of food. Eating food from a neighbor or a local farmer has less impact on the environment than food grown at great distance from us. There are few transportation costs, less gas and oil means a smaller carbon footprint. Most local farmers use fewer pesticides or none at all that leads to less contamination of the environment and fewer chemicals to which we are exposed. The food is fresher because we are buying directly from the farmer we they can pick the fruit and produce at its peak instead of early because they don’t have to transport it as far. That leads to better nutrition for us and our families. The relationships built with farmers means you know where your food comes from and how it is produced. Those are some of the benefits but what about the sacredness of food?
Well, food is sacred. It is a gift from the Holy Presence to feed our bodies and when we separate ourselves from where it originates we lose a connection with the Holy that is basic to life itself. Throughout scripture food plays an important role in the relationship with God, and with the people of the bible. In Genesis God provided food for Adam and Eve, when they were banned from the Garden God still provided for them. The Israelites are fed by God with food from heaven; Elijah is cared for by angels; and at the end of his 40 days of temptation, the angels provided for Jesus. Ultimately we celebrate the sacredness of food every Sunday when we bless bread and cup and offer the feast of Jesus at the communion table. Food is important not just to our physical well being but to our spiritual well being as well. The work a farmer does is not only necessary to our existence it is a holy occupation, a sacred act, a connection between God, earth and us.
This week spiritual practice is to offer thanks at each meal for the food you eat. Here is the table prayer I use, you may use it or one of your own:
Holy Giver of Life, I thank you for this food before me, thank you for the earth in which it was grown, thank you for sun and rain that nurtured, thank you for the farmer who harvested it, and thank for the hands that prepared it. May this food feed our bodies as you feed our souls. Amen.
May your week be filled with wonderful food and abundant grace.
Luke 24:30-31a When he was at the table with them, he took bread, blessed and broke it, and gave it to them. Then their eyes were opened, and they recognized him;
[This was my Spiritual Practice offering this week for Prayerful Tuesday on the Cloaked Monk Blog]
I attended the 2013 Turner Lectures in Yakima this week and the focus of study was the Road to Emmaus. I have always been struck by the above words of Luke. The disciples recognized Jesus “in the breaking of the bread,” . . . a simple act, an everyday act! And, just like Cleopas and his friend, it is in the sharing of a common meal that Jesus becomes real to us. Not s special meal, rather an everyday meal where you sit down with family and friends, inviting the stranger into your close community. What a marvelous way to remember the one who always invites us to sit down and join him in a cup of tea, mug of beer, or maybe a nice glass of wine. Today when you go on your break, or maybe for lunch, look around you who would you never think to invite into your circle? Consider asking that person to join you, for in the encounter with the stranger you may just receive Jesus without knowing it.
The table is set
The food prepared
Who will come
Who will break the bread
Who will.pour the cup
Both are welcome
Poor, rich, healthy, ill
I call all to the feast
Come sing, laugh
With the joy of each other
So what if we sometimes
We sit at the table
And share a meal.
Grace in abundance
Poured out and