Monday, March 3, 2014

Great Fast: Everyone Wants to Know What's For Dinner

We begin Great Lent again.   As usual I am feeling very unworthy.  There are many bad habits which need correcting.  I am looking forward to living a life with more humility.  I'm ready.  I'm ready for my purification.  

Aside from deeper spiritual wants, I have entered upon this fast with apprehension.  I have been in the habit for the past year of eating too many sweets.  I never give up all sweets for Lent, because in the past I have viewed myself as having enough moderation in this respect.  

Last Great Lent I gave up fancy coffee creamer.  I drank my coffee with only honey, and kept it up for 7 more months after Lent.  But, as my sweets intake increased so did my intake of honey.  Eventually, I began drinking creamer again.  I was worried this morning that I would not be able to get through without sweets.  But, I think the grace of God has helped me through.  I pray that He will help me to the end of Lent.  This little experience of grace has helped me to see how deeply I am dependent upon God's grace for the small things as well as the great. 

The children colored the Last Judgement Icon this morning.  I have wanted to make a big poster for the kids to paint, but I have not found the time, so I figured that we had better get on with the Lenten lessons.  

I think Kristiana really captured the spirit of the icon. 


Alex added lighting bolts of death. Eek!


Tonight we are having something interesting for dinner.  I have never made anything like it before.  It is completing my original recipe.  But, it has lots of flavor and beautiful color.  In case you want to try something new, interesting and Lenten friendly, here's my recipe (and I will also be able to remember how I made it if I post it here):


Spicey Clam Stew

2 cans (6.50 oz) of clams

1/3 cup of celery, diced

1 small yellow onion, diced

1 carrot, peeled and diced 

1 potato, peeled and diced

1 jalapeño, seeded and diced

2 T cilantro

1 can (14 oz) diced tomatoes

Open cans of clams and pour the juices into a 3 qt. pot.  Bring juices to a boil and add the raw veggies.  Let simmer until the veggies appear softened.  Add cilantro, tomatoes and clams and let simmer for 15-30 minutes.  Optional: omit jalapeño if you don't like the heat.  I did not add salt as the canned food already had enough sodium. 

The children are very picky.  Therefore they will be having slices of cheese, strawberries, carrots and likely they will drag out the goldfish crackers before dinner is over. 


1 comment:

priest's wife said...

the soup looks very yummy! My kids aren't too picky- except they like to add sour cream to everything (we are Romanians, after all)- that's the challenge!