I promised this recipe two weeks ago. So, finally, here it is:

3/4 cup dry lentils
3/4 cup brown rice
4 cups water
2 teaspoons salt
1 1/2 teaspoon ancho chili powder
1 teaspoon cumin
1 teaspoon oregano
sunflower seed or olive oil (I only use cold pressed oils. If you can't find that, use butter.)
4 poblanos
2 onions
6 cloves garlic

corn tortillas
cilantro
queso fresco

In a 2-quart saucepan bring the water to a boil. As the water is heating, add the lentils, rice, salt, ancho chili powder, cumin and oregano. Bring the whole thing to a rolling boil. Reduce the heat to low. Place a lid on the lentils and allow the mixture to simmer for about 45 to 50 minutes. The water should be mostly absorbed.

Meanwhile roast the poblanos under the broiler until blistered and slightly blackened. Turn it so it is roasted all over. Put in a bag on in a bowl with a towel over it and let rest and steam about 5-15 minutes. Peel and seed the peppers and slice them into strips. Peel and slice onions and garlic. Heat oil in a frying pan and saute the onions until wilted, add the peppers and garlic. Season with salt, to taste.

Warm your tortillas and fill with the rice and lentil mix, some of the peppers and onions, and top with chopped cilantro and crumbled queso fresco.

Labels: Homemaking, Recipes, Tales from the Kitchen

Still no tortillas, but I did render the lard. Not likely to see them this week, either, because we have two major feast days. Michaelmas is Tuesday, so we will take a holiday break and do activities related to that feast. We're having "gaufrettes" for breakfast, or rather waffles, in honor of the day along with blackberry syrup we will make as a nod to the tradition of St. Michael's day being the last day to pick blackberries. We are going to make our sweet dough serpent again and vanquish him. Wednesday is Jerome's saint's day. We won't take a day off for the feast of St. Jerome, but we will make some fun treats and take some time to talk about and commemorate him during our day.

This week is full of treats for us. Next week we get to feast one more time because of Alexander's birthday.

• Sunday
  Breakfast: Sprouted Wheat Bagels and Cream Cheese, Watermelon, Leftover Vol au Vents with Lemon Curd, Milk
  Dinner: Unstuffed Cabbage Casserole, Salad, Peach Upside Down Cake


• Monday
  Breakfast: Peach Upside Down Cake, Milk
  Dinner: Virus Killing Chicken Soup (following the basic method and adding a touch of fresh ginger), Whole Wheat Rolls, Salad


• Tuesday
  Breakfast: Waffles with Blackberry Syrup, Scotch Eggs (or Mexican Eggs, as we're using Chorizo), Milk
  Dinner: Pork & Hatch Chile Stew, Cornbread, Serpent Sweet Bread


• Wednesday
  Breakfast: Rice Pudding with Golden Raisins, Fruit Plate, Milk
  Dinner: Tomato Pie, Creamed Eggs, Fruit Plate


• Thursday
  Breakfast: Sausage and Potato Hash with Fried Eggs, Apple Cider
  Dinner: Crockpot Indonesian Chicken, Rice, Cabbage Salad with Sesame-Lime Dressing


• Friday
  Breakfast: Cranberry Pumpkin Muffins, Granola with Yogurt and Honey, Milk
  Dinner: Chipotle Vacquero Bean Tacos, Fruit Plate


• Saturday
  Breakfast: Baked Oatmeal, Sliced Fruit, Milk
  Dinner: Dinner with Harts

What is on your menu this week? If you want a recipe, ask and I will provide it as soon as I can. Starred recipes will follow separately.

Here is the list of foods from the freezer, fridge and pantry that I'm using this week. Anything from the freezer, pantry or fridge that was not bought specifically for this meal or this past week will be included in my lists.

Freezer:
Chorizo
Pork Shoulder
Ground Beef
Whole Chicken
Boneless, Skinless Chicken Thighs
Kielbasa
Sprouted Whole Wheat Bagels
Sprouted Wheat Cinnamon Raisin Bagels
Cranberries
Blackberries
Strawberries
Sliced Almonds
Slivered Almonds
Pecans

Fridge:
Eggs
Butter
Buttermilk
Yogurt
Milk (& Cream from the Top)
Parmesan
Cream Cheese
Sour Cream
Salad
Salsa
Apple Cider
Watermelon
Cabbage
Carrots
Sweet Peppers
Hot Peppers
Parsley
Cilantro
Ginger
Galeux des Eysines Squash (for the Stew)


Pantry:
All Herbs & Spices
Salts
Potatoes
Tomatoes
Shallots
Onions
Garlic
Olive Oil
Sesame Oil
Hard White Wheat Berries
Kamut Berries
Basmati Rice
Brown Rice
Sushi Rice (for Rice Pudding)
Corn Meal
Vaquero Beans
Steel Cut Oats
Pastry Flour
Yeast
Baking Powder
Baking Soda
Vanilla Extract
All Sugars
Honey
Golden Raisins
Dried Cranberries
Dried Cherries
Homemade Granola
Canned Hatch Chiles
Tomato Sauce
Bread Crumbs
Red Hots
Sweet Dumpling Squash (for Muffins)
Peaches
Pears

Labels: Church Year, Family, Homemaking, Menu Plans, Michaelmas, Tales from the Kitchen

I was not kicked out of Daring Bakers, for which I am grateful. I think it is because I explained what was going on in our lives. Since we have an oven again, I can participate once more. There are several challenges that I missed this past year which I hope to catch up on for my own edification, but I have no idea on what time frame this will be accomplished and make no promises.

The September 2009 Daring Bakers' challenge was hosted by Steph of A Whisk and a Spoon. She chose the French treat, Vols-au-Vent based on the Puff Pastry recipe by Michel Richard from the cookbook Baking With Julia by Dorie Greenspan.

This is a book I own and I love it. It is still in a box in the garage. The bagel recipe I use comes mostly from this book as well as the Hungarian rhubarb shortbread and about a million other things I've loved. So far, nothing I've tried out of this book has been bad; I highly recommend it.



So, I include this photo in order to show that you, too, can make puff pastry. I am now working in a small, cramped, not completely unpacked, partially remodeled kitchen. I only this past month have had an oven to work with at all. If I could make this on a warm day, with six children running around, so can you.

On top of all of the above, I also couldn't find either my cookie cutters or my parchment paper, so searched the boxes in the garage with Rich while my puff pastry was melting in the 82 degree weather. I ended up using a glass and a medicine cup. I forgot to dock the dough on the first pan that went in the oven and was just praying that the amount of butter in the dough would keep it from sticking to the pan. It did. They rose fine and only one ended up oddly shaped, but I kind of liked it anyway.



We were required to make the dough from the recipe, make at least part of it in the traditional vol au vent shapes and fill it with something either sweet or savory. I have had lemon curd on the brain for a while, someone pointed me to this method of making it, so lemon curd it was. Sprinkled with a touch of powdered sugar, it was perfect. I did take the suggestion in the recipe to reduce the salt if making a sweet filling and brought it down to a third of the amount. Since it was a goal of mine not to have to make any special trips to the store for this, I used a slightly higher protein pastry flour in place of the all purpose flour and cake flour as the recipe directed.



Here was a particularly nice specimen before it was filled.



I ate the little centers straight, made a few other shapes as well, including some twists and Rich and I had a nice treat to share with our children and neighbors.



This was not hard to do, just a little time consuming. I was still able to make all elements of it and serve in about six hours, including taking a break to make and eat dinner. It was completely worth the effort. The texture and flavor of the puff pastry are amazing. I intend to do this again.

Thank you Steph for this fun challenge! The technique is similar to making croissants, which I have done, but I never pushed myself to make puff pastry. I think I will try to see if I can freeze the dough successfully and use it as store bought frozen puff pastry is used.

Labels: Daring Bakers, Homemaking, Recipes, Tales from the Kitchen

We have had a busy week! The illness I was fighting off from the flight finally caught me. So, I've been recovering and working through it.

It's amazing how little our family consumes when there are three fast days in the week! Last week a box of 25 pounds of peaches only lasted for four days. From Wednesday on, we have had a box of 30 pounds of peaches and we aren't finished with it yet. Since Rich and I fasted Wednesday and Friday and Alexander and Dominic fasted from a single meal on those days, not nearly as much was eaten. On top of that, Elijah surprised us by asking if he could fast one meal on Friday. When you finish your fast, especially when there are more than one day of fasting, you find that your appetite isn't as high either. So, although Thursday was a normal day for meals and Saturday was only a meat fast, we just couldn't eat as much.

I did not get the tortillas made, but should get a chance this week to try my hand at it. I will try to post pictures if I do. I will also get the recipe up for the Lentil & Poblano Tacos this week. We ended up eating bruschetta with cheese toast for dinner that night, but it is a really good recipe.

• Sunday
  Breakfast: Scrambled Eggs with Chorizo, Peppers, Tomatoes & Onion and Toast, Cherry Apple Cider
  Dinner: Carnitas, Salsa Rice, Peppers & Tomatoes Dressed with Lemon Vinaigrette, Jerusalem Melon


• Monday
  Breakfast: Spelt Toast, Feta Cheese, Diced Tomatoes, Za'atar and Olive Oil, Sliced Fruit, Milk & Coffee
  Dinner: French Onion Soup with Gruyere Croutons, Salad, Fruit Plate


• Tuesday
  Breakfast: Oatmeal with Brown Sugar and Raisins, Milk
  Dinner: Sloppy Cubanos, Creamy Cole Slaw, Bread & Butter Pickles


• Wednesday
  Breakfast: Toad in the Hole, Sliced Fruit, Milk
  Dinner: Salade Niçoise, Fried Eggplant, Fruit Plate


• Thursday
  Breakfast: Sausage, Potato, Beet & Onion Hash, Fruit Plate, Milk
  Dinner: Chili Casserole, Salad, Fruit Plate


• Friday
  Breakfast: Almond & Rice Farina with Dates and Cream, Milk
  Dinner: Salmon Cakes, Sprouted Buns, Creamy Coleslaw


• Saturday
  Breakfast: Peach & Oatmeal Muffins, Scrambled Eggs with Cheese, Fruit Plate, Milk & Coffee
  Dinner: Pork & Hatch Chile Stew, Cornbread, Fruit Plate

What is on your menu this week? If you want a recipe, ask and I will provide it as soon as I can. Starred recipes will follow separately.

Here is the list of foods from the freezer, fridge and pantry that I'm using this week. Anything from the freezer, pantry or fridge that was not bought specifically for this meal or this past week will be included in my lists.

Freezer:
Chorizo
Pork Shoulder X 2
Ground Beef
Ground Pork (to make sausage and sandwiches)
Green Beans
Almond Meal

Fridge:
Eggs
Butter
Sour Cream
Homemade Mayonnaise
Milk
Gruyere Cheese
Feta Cheese
Muenster Cheese
Salsa
Cherry Apple Cider
Cabbage
Carrots
Eggplant
Sweet Peppers
Hot Peppers
Lemons
Cilantro
Parsley
Bread and Butter Pickles
Corn Tortillas


Pantry:
All Herbs & Spices
Salts
Potatoes (German Butterballs & French Fingerlings)
Tomatoes
Onions
Garlic
Olive Oil
Kamut
Hard White Wheat
Spelt
Basmati Rice
Brown Rice Farina
Corn Meal
Black Beans
Steel Cut Oats
Yeast
Baking Powder
Baking Soda
Vanilla Extract
All Sugars
Honey
Raisins
Canned Hatch Chiles
Canned Wild Salmon
Mustard
Peaches
Plums
Pears
Nectarines

Labels: Family, Homemaking, Menu Plans, Tales from the Kitchen

I first got this recipe from Sunset magazine. I've changed things in it, and actually made it completely wrong this past week. I had forgotten that it used white beans, so used pintos instead, left out the tomatoes, then somehow put in way too much liquid, so we served it with torn up bread in it, then made a second meal of it with cooked rice. I also started by sauteeing the vegetables in olive oil, then adding the water. Jerome really, really loved it so we have renamed that version Jerome's favorite soup. This is the soup as I originally made it, you choose how you would like to try it, or make both! This makes a lot of soup, so you can freeze half or save it for a second meal in the week.

NOTES: Soup can be made up to 2 days ahead. Reheat, covered, over high heat. Transport in a thermos or a tightly covered container in an insulated chest. Carry pistou in a separate covered jar.

MAKES: 12 to 14 servings

1 pound peeled and seeded winter squash, cubed
2 carrots, scrubbed and diced
2 thin skinned potatoes, scrubbed and diced or peeled if you are using a thick skinned variety
3 stalks celery, chopped
1 onion, peeled and chopped
4 cloves garlic, minced
1/2 pound zucchini, ends trimmed and diced
1 red bell pepper rinsed, stemmed, and seeded
1 pound diced tomatoes and juice
2 tablespoons chopped fresh basil leaves or 1 teaspoon dried basil
2 - 2 1/2 quarts water or chicken broth (start with the smaller amount and add more if you wish)
7 cups cooked white beans (about 5 cans, rinsed and drained)
Salt and pepper
Pistou (recipe follows)

In an 8- to 10-quart pan over high heat, bring broth to a boil. Add winter squash, carrots, potato, celery, onion, and garlic to boiling broth. Cover, return to a boil, then reduce heat and simmer 10 minutes.

Add zucchini, bell pepper, tomatoes, basil and beans to broth. Cover and return to a boil over high heat. Reduce heat and simmer until all vegetables are tender when pierced, about 20 minutes longer. Season to taste with salt and pepper.

Stir 1/4 cup pistou into soup, then ladle soup into bowls or mugs. Add more pistou to taste.


Pistou

NOTES: If making pistou up to 1 day ahead, cover and chill. Serve cool or at room temperature. Top may darken as pistou stands; just stir to blend.

MAKES: 1 cup

5 cloves garlic, peeled
2 1/2 cups fresh basil leaves
2/3 cup olive oil
2/3 cup grated parmesan cheese

In a food processor or blender, puree garlic, basil, and oil. Add cheese and whirl until blended, scraping container sides often. Pour into a bowl.

Labels: Homemaking, Recipes, Tales from the Kitchen

Our weather turned rather hot this week, so my plans for the French onion soup have been moved to this week. Other things were shifted last week, as it was our first week of children's activities and getting our schedules around that as well.

There are Ember days this week, so actually it will be a lighter week for cooking, in terms of quantity, but not number of meals, for me. Because the children do not do full fasting, we obviously still make meals for them. We tend to take our normal fasting and move it up a notch for these fast days. So, Wednesdays and Fridays become full fast days and Saturdays become meat fast days. Alexander and Dominic still express a desire to join in the fasting, so we let them choose one meal in each day to fast from rather than try to do the entire day. Probably by Lent, we will let Alexander try to fast a full day, but let him know that if it is too much for him, we will prepare meals for him as usual.

Today's meals were almost entirely provided by church. There was a pancake breakfast after church and a fiesta in the park after the second mass. So, our dinner was mostly covered there, and we will be eating rather lightly of fruit and cheese and cake for dinner tonight. It looked like the restaurants that provided the food did so as a donation to the church so they could do fundraising, which was really nice. The food was amazing, very low priced and we were able to enjoy the music and food by the lake until we were all tired and went home.

We discovered a nice breakfast this past week when our schedule was taken over by some other issues. I ground up brown rice in my grain mill, combined it with some almond meal and cooked it into a porridge on the stove. The children liked it with lots of milk and cinnamon sugar.

Also, since I don't think I have quite enough to do at home right now, I have decided to start making our tortillas. Flour tortillas are flour, salt, lard and water, with maybe baking powder. They shouldn't cost what they do. We already have fresh masa in the freezer (well, it's not fresh anymore, but you know what I mean). I was planning on making some of each, but also experimenting with mixing the two, since I prefer corn and Rich prefers flour, because of the texture and this would make the corn ones more pliable and the flour ones more flavorful. I will let you know how my experiments turn out. We found out that one of our local grocery stores has freshly made tortillas every day for about what we were spending already on the not so fresh ones, so if this whole experiment turns out to be too much for me, or if I get behind on making them, there is a good option out there for us. Because this is me, and I think "How can I make this take even longer?" I will start by rendering the lard that we have in our freezer.

• Sunday
  Breakfast: Pancake Breakfast at Church
  Dinner: Fiesta after Church


• Monday
  Breakfast: Almond Butter on Leftover Pancakes, Yogurt & Mango Smoothies
  Dinner: Corn Chowder with Bacon, Zucchini Whole Wheat Rolls, Cubed Cantaloupe


• Tuesday
  Breakfast: Rice & Almond Porridge with Cinnamon Sugar, Sliced Peaches, Milk
  Dinner: Red Beans & Rice, Fruit Plate


• Wednesday
  Breakfast: Granola with Yogurt & Honey, Milk
  Dinner: Vegetables Jalfrezi (again, using a different mix of vegetables, based on what we have), Rice, Fruit Plate


• Thursday
  Breakfast: Egg Burritos with Salsa, Plums
  Dinner: French Onion Soup with Gruyere Croutons, Salad


• Friday
  Breakfast: Oatmeal with Brown Sugar and Raisins, Milk
  Dinner: Cuban Black Bean Patties (using cooked, dried beans, fresh garlic and cilantro), Salsa Rice with Roasted Corn, Guacamole, Creamy Cabbage Salad


• Saturday
  Breakfast: Toad in the Hole, Sliced Fruit, Milk
  Dinner: Lentil, Brown Rice & Poblano Tacos*, Peppers & Tomatoes Dressed with Lemon Vinaigrette

What is on your menu this week? If you want a recipe, ask and I will provide it as soon as I can. Starred recipes will follow separately.

Here is the list of foods from the freezer, fridge and pantry that I'm using this week. Anything from the freezer, pantry or fridge that was not bought specifically for this meal or this past week will be included in my lists.

Freezer:
Bacon Ends
Veal and Oxtail Bones to make Stock for Onion Soup
Roasted Corn
Guacamole
Mangoes
Rajas (roasted, peeled poblanos)
Almond Meal

Fridge:
Eggs
Butter
Yogurt
Sour Cream
Homemade Mayonnaise
Milk
Gruyere Cheese
Corn
Carrots
Cucumbers
Celery
Red, Yellow & Green Peppers
Jalapenos
Cilantro
Parsley
Crookneck Squash
Zucchini
Pancakes
Corn Tortillas


Pantry:
All Herbs & Spices
Salt
Potatoes (German Butterballs & French Fingerlings)
Tomatoes
Onions
Garlic
Olive Oil
Coconut Oil
Kamut
Hard White Wheat
Spelt
Basmati Rice
Brown Rice
Corn Meal
Black Beans
Small Red Beans
Lentils
Steel Cut Oats
Rolled Oats
Yeast
Vanilla Extract
All Sugars
Dried Cherries
Raisins
Dried, Shredded Coconut
Sliced Almonds
Almond Butter
Peaches
Plums

Labels: Church Year, Family, Homemaking, Menu Plans, Tales from the Kitchen

I made this up after having something similar to it served to us at a potluck. Everyone loved it, so I have recorded the recipe for posterity.

3 pounds new red potatoes
1 pound peas (frozen or fresh)
1 medium red onion, finely diced
1 cup sour cream
1 cup mayo
1 tablespoon dried dill (or 1/4 cup fresh dill, finely minced)
1/2 teaspoon salt + more for the water

Scrub and boil the potatoes in salted water until cooked, but still firm. Drain and halve or quarter, depending on how big the potatoes are.

Stir together with all the rest of the ingredients in a large bowl and chill well. Serve alongside barbecued foods or with an array of salads.

Labels: Homemaking, Recipes, Tales from the Kitchen

I was away this weekend for my friend's daughter's wedding, so Rich was on his own with the children, meals and trying to rearrange our kitchen. I returned home late last night with a headache from too little water and too much recycled air on the plane, so I didn't try to finish my meal plans for the week.

It was nice to go back "home" for a couple days, though a little sad, too. I nearly cried when I saw the Sound and the trees as we flew over. I visited our old house, which is a sad, empty place now. Since there are a lot of things we can't get here that we could get there, I brought an empty suitcase, with two small coolers and freezer packs in them. I filled it to the weight limit with food that is hard to find here, or hard to find inexpensively. Since we have used up our bacon from our pig, I picked up a bunch of bacon ends, as well as the bacon burger from our butcher there. I bought some of their beef jerky and pepper jerky, picked up a little raw honey from a friend to get us by until Rich harvests our supers later this month and a selection of smoked and specialty salts to replenish our store. On top of that, I scheduled all my non-wedding meals at our favorite places to eat, brought back a pizza from the fired oven place we love and sandwiches from the market deli we loved to share with Rich last night. TSA was a little perplexed by my suitcase and carry on. Though they said it smelled amazing.

It would have been both a shorter trip and cheaper for me to drive rather than fly, but Rich needed the car for the children and he wanted me to get a little vacation back with my friends since we've had so much to do this summer and we just started school again (last night we realized I could have just rented a car, for a little less money and still gotten there and back in less time). Next time, we will all go together and bring a big cooler to fill with meat and treats from back home.

Even though we like it here and there is so much to recommend it to us, I still find myself longing for the Sound and the trees and the mountains. It was wonderful to drive over the bridge and see the water again, and terrible to leave the next day. I had a great time, though, saw several friends and witness a beautiful wedding. We danced our hearts out at the reception (there is even a video out there on the internets of me dancing with our friends) and rejoiced together. I was able to go to church at our church, receive the eucharist and bring some reserved sacrament back for Rich and the children. It did leave me with a little homesickness, though. I know that eventually it will feel like home here, but it is still too soon.

• Sunday Rich Cooks


• Monday
  Breakfast: Dry Cured Bacon, Fried Eggs & Cheese, Wrapped in Warmed Flour Tortillas, Milk
  Dinner: Grilled Bacon Cheese Burgers with all the Fixings, Creamy Potato & Pea Salad*, Herbed Summer Squash Fritters (except I use oregano and thyme in this), Fruit Plate


• Tuesday
  Breakfast: Feta, Tomatoes & Cucumbers with Za'atar & Olive Oil, Fried Eggs and Kamut Toast, Mint Tea
  Dinner: Grilled Spice Rubbed Pork Tenderloin, Lion House Rice (with fresh parsley), Steamed Green Beans


• Wednesday
  Breakfast: Granola, Yogurt & Honey, Milk
  Dinner: Soupe au Pistou*, Whole Wheat Bread, Salad


• Thursday
  Breakfast: Scrambled Eggs with Cheese & Sausage, Spelt Toast, Cranberry Juice
  Dinner: Italian Beef Sandwiches on Olive Oil Bread with Sauteed Peppers and Onions, Fruit Plate


• Friday
  Breakfast: Oatmeal with Cinnamon-Sugar and Raisins, Milk
  Dinner: Cuban Black Bean Patties (using cooked, dried beans, fresh garlic and cilantro), Salsa Rice with Roasted Corn, Guacamole, Salad


• Saturday
  Breakfast: Blueberry Waffles Pancake Muffins (using the idea, but our normal batter), Maple Syrup, Sausage Patties, Fried Eggs, Milk
  Dinner: French Onion Soup with Gruyere Croutons, Salad

What is on your menu this week? If you want a recipe, ask and I will provide it as soon as I can. Starred recipes will follow separately.

Here is the list of foods from the freezer, fridge and pantry that I'm using this week. Anything from the freezer, pantry or fridge that was not bought specifically for this meal or this past week will be included in my lists.

Freezer:
Ground Pork (we mix in the seasonings for sausage)
Pork Tenderloin
Beef Cross Rib Roast
Chicken Stock
Veal and Oxtail Bones to make Stock for Onion Soup
Peas
Green Beans
Roasted Corn
Guacamole

Fridge:
Eggs
Butter
Yogurt
Sour Cream
Homemade Mayonnaise
Milk
Cheddar
Pepper Jack Cheese
Lettuce
Carrots
Cucumber
Celery
Red, Yellow & Green Peppers
Jalapenos
Cilantro
Parsley
Mint
Potimarron Squash
Crookneck Squash
Watermelon
Blueberries
Maple Syrup


Pantry:
All Herbs & Spices
Salt
Potatoes
Tomatoes
Onions
Garlic
Olive Oil
Coconut Oil
Kamut
Hard White Wheat
Soft White Wheat
Spelt
Pastry Flour
Basmati Rice
Corn Meal
Black Beans
Pinto Beans
Steel Cut Oats
Rolled Oats
Yeast
Vanilla Extract
All Sugars
Dried Cherries
Raisins
Dried, Shredded Coconut
Sliced Almonds
Tea
Pears
Peaches
Plums

Basil from a pot
Apricots from our tree

Labels: Homemaking, Menu Plans, Tales from the Kitchen

Turn off my music at the bottom of this page to watch these next videos.

Regardless of one's opinion of either iconography or Harry Potter, this image is offensive, though I hold out hope that the artist didn't know quite how offensive. It is, of course, safe to offend Christians as they won't make death threats or riot in the streets over this, so you won't hear a peep from those who were so outraged at our European friends who offended another religious group by making a blasphemous (to them) cartoon of Mohammed. Look how brave this artist is! Slapping the people who are commanded to turn the other cheek and forgive.

This was going around the web for a while last month. People seemed to think it was clever and funny. I would be with them, if this were the opening of their reception.



Doing this during the actual wedding, in a church, is appalling and a scandal. Once more, I am so glad that our church did not allow secular vocal music during the ceremony nor pagan instrumental music (we couldn't use the Lohengrin March, which was fine with us). A Christian marriage in a church is a holy covenant, the wedding is form and matter through which the covenant is made. This is just as reverent and respectable as those messages written on the groom's shoes or the minister joking about s*x.

Contrast what this couple's actions said about themselves with what this next couple's actions say about them. Make sure you have tissues ready and are prepared for your heart to be broken. They are examples of Christian heroism, as Mark Shea has said. I pray for them and their son. Elijah saw this and wanted to make a card to send to them. Does anyone know of a way to contact them?

Labels: Culture and Politics, Faith and Morality