Marking and Measuring Time : in grace and gratitude

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This summer I attended a course at college called The Meaning of the Sacraments – which I really enjoyed. Mostly we talked about what baptism and communion mean – the two common sacraments the church celebrates all over the world. However, one of the texts we read was For the Life of the World by Alexander Schmemann – who is an orthodox priest. His theology has a whole-of-the-cosmos-focus and he works hard to challenge the modern separation of the ‘sacred’ and the ‘secular’ realms of human life. After reading his chapter ‘The Time of Mission’, I felt invited to conduct my own reflections on the sacramental nature of time.

What followed was my major paper*. I followed the line that rather than seeing time as a wearisome burden, perhaps we are invited to understand the times and seasons given to us by God as gift. If so, perhaps there are ways we can ‘mark’ time regularly and cyclically – using repeated rhythms and rituals as well as moments of special attention and celebration.

These photos are of homemade lavender cake – a late birthday gift for a lovely (and patient!) friend. I know I have written about cake so many times but I after researching my paper a few years ago they seem so important as a way of marking a special day with special food. We put the best of our ingredients together to make something beyond basic fare because the people we have been given to walk with are gifts to us, we want to mark their milestones, to party with them, to be thankful for them.

Writing this paper was such a gift to me – I had always had a hunch that there was more to birthdays than what met the eye – the cake, the presents, the balloons – these matter because they are a way of delighting in God’s gifts to us – in particular, the person we love and are celebrating.

If you too would like a theological reason for partying – or if you have always felt called by the mountains on your horizon to look to God for help – this paper may also interest you.

*A pdf of my paper is below:
tomarknotmeasuretimeasagiftofgrace

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Baking and blooms

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I have had a growing sense over the past few years that I needed to pay more attention to herbs and spices – particularly to the use of flowers – in cooking. I am always drawn to the variegated dunes of spices in the markets, find myself picking rosemary leaves from the bushes by the gate at my grandparents on my way to the door just to smell them and, this past summer, fell in love with culinary bouquets at the farmer’s markets (posies of edible flowers and herbs, yes please!). I think that it may have something to do with my romantic invocation of old English kitchen gardens, medieval spice caravans and poems about herbs for healing. Scents have stories it seems. Not that long ago I did find a little illustrated cookbook of recipes (the best kind) that revolved around incorporating the diverse flavours of ‘herbs de Provence’ into sweet and savoury dishes. I have also used rose petals to dress cakes a few times this last year – but I have had this sense that there was more than could be done. Even though school work takes up most of my creative energy, these ideas have been simmering away, so to speak, on the back burner in my brain.

All that to say, when my friend Lauren presented ‘Lavender’ as a plant and product in our community group a few weeks ago (presentation complete with lavender scones to sample!), I finally made my first move. After a Wholefoods excursion I was ready to start – I experimented with a butter cake recipe from the Vintage Cakes cookbook – a birthday present from my grandmother. The cake book is a delight and the cakes (one loaf and several-many cup cakes) turned out so well for a first try. I added 3 tablespoons to the classic birthday cake recipe and made vanilla butter cream as the frosting. It was very decadent – but such a treat. All in all, I feel my lavender explorations have only just begun – the cake called for ‘cake flour’ which incorporates some corn starch into the mix – something that I am quite unfamiliar with. I think it makes the grain of the cake quite fine – not necessarily my favourite texture. For now I will count this as an excellent first attempt and will keep exploring the exciting world of herbs, spices and flowers in food. I will keep you posted!