Monthly Archives: March 2021

On the value of philosophy.

“Suppose that a great commotion arises in the street about something, let us say a lamp-post, which many influential persons desire to pull down. A grey-clad monk, who is the spirit of the Middle Ages, is approached upon the matter, and begins to say, in the arid manner of the Schoolmen, “Let us first of all consider, my brethren, the value of Light. If Light be in itself good –.” At this point he is somewhat excusably knocked down. All the people make a rush for the lamp-post, the lamp-post is down in ten minutes, and they go about congratulating each other on their unmediaeval practicality. But as things go on they do not work out so easily.

“Some people have pulled the lamp-post down because they wanted the electric light; some because they wanted old iron; some because they wanted darkness, because their deeds were evil. Some thought it not enough of a lamp-post, some too much; some acted because they wanted to smash municipal machinery; some because they wanted to smash something. And there is war in the streets, no man knowing whom he strikes.

“So, gradually and inevitably, to-day, to-morrow, or the next day, there comes back the conviction that the monk was right after all, and that all depends on what is the philosophy of Light. Only what we might have discussed under the gas-lamp, we now must discuss in the dark.”

— G.K. Chesterton in Heretics

 

(from the archives)

 

Rain on my plum trees.

Last week I made a little trip to visit my horticulturalist/vintner/adventurer friend CJ, whom I hadn’t seen in a year. Her Christmas letter had gone to an old email address and I didn’t see it until that very day; when I read that she had started keeping chickens, I wrote and invited myself to meet them as soon as she would let me. She said, “Come today!”

It’s a good thing I didn’t have my phone on me as we sat in one room of the chicken house by the creek, where she has a lawn table and chairs for hanging out with her flock, or I would have made a fool of myself taking pictures of the beautiful girls, hens of all my favorite breeds: Silver Laced Wyandottes, Buff Orpingtons, Black Australorps and Red Leghorns. She sent me home with eggs and I had to explain why I am showing their picture.

This week we have wet and glorious rain. We, speaking of all God’s trees, grasses, shrubs, vines and flowers — and the humans, too — have been thirsty. Between showers, everything in the garden glows, but I don’t know how to capture that in my pictures. The Iceland poppies in the front garden are big and lush. Only two colors of the mixed 6-pack are blooming, and they look a little odd together, coral and orange, but that seems to be what they like.

In the back garden, I have another several poppy plants that have not grown above the ground level all these months. Maybe they are sulking in too much shade. But the stock and the plum trees are coming through with plenty of good cheer.

You will be their terror.

Met. Anthony Bloom

“Beginning [this week], Orthodox Christians abstain from meat; has it any meaning apart from the ascetic, the disciplinary? Yes, it has, I think. There is a frightening passage in the ninth chapter of Genesis. After the flood, when mankind has become even weaker than before, less rooted in God, more tragically alone, more tragically dependent upon the created because it has lost communion with the uncreated, God says to Noah and his people:

‘From now on all living creatures are delivered unto you as food; they will be your meat, and you will be their terror….’ That is the relationship which human sin, the loss of God in our lives, has established between us and all the created world, but particularly, in a particularly painful, monstrous way with the animal world. And our abstention from meat in the time of Lent is our act of recognition; it is also — oh, to such a small extent! — an act of reparation. We are the terror of the created world, we are those who destroy it, we are those who mar and pollute it, yet we are called originally to be its guide into eternity, into God’s glory, into the perfect beauty which God has intended for it.

Saint Seraphim of Sarov

“We were called to make of this world of ours God’s own world, God’s own Kingdom — in the sense that it is His family, the place where He lives among His creatures, and where the creatures of God can rejoice in Him and in one another. Let us therefore, to the extent to which we are faithful to the call of the Church, remember that apart from being an act by which we try to free ourselves from slavery to the material world, our fasting is an act of recognition of our sin against the world and, however small, a real attempt to make reparation for it, bring a testimony that we understand, that we are heartbroken, and that even if we cannot live otherwise, we live with a pain and a shame, and turn to God and to the world, which we treat so atrociously, with a broken and contrite heart. Amen.”

-Metropolitan Anthony of London, reposed 2003

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Pasties for Cheesefare

Florentine pasties 09This recipe that has been a family favorite seems like a nice one to share this week, which for us Orthodox is Cheesefare Week, a.k.a. Butter Week, the last before Lent that we eat eggs and dairy. It was on a post about picnics that I first published it several years ago, but there’s no reason to wait for picnic season to enjoy these hand pies.

I found  the original recipe in an unusual place: a newsletter that our power company used to send with the bill, and which always included a recipe or two. They stopped this practice 20 years ago, but these pies became a tradition for me. They keep well and I think they taste best at room temperature.

Florentine pastie bittenChanges I made to the recipe below: Use butter, of course, never margarine, and add some salt to the pastry dough. Or just use your own recipe for pie dough. I don’t think I have ever included the cottage cheese in the filling; it seems as though it’s the first time I am even seeing that ingredient in the list!

I like to make the filling the day before assembling the pies. I thought of trying to use fresh spinach next time, but I don’t know how I would figure out the conversion ratio. I’ve noticed over the years that frozen spinach most often comes in 16-oz packages now, and there are fewer stems than when I used to always buy it in cardboard-wrapped blocks. I’m sure you could just use the whole 16 ounces.

Also, I would never say “pah-stees,” because my husband’s Cornish ancestors made pasties nearly every day for the men to take into the mines for their midday meal, and they pronounced the word “past-ease.” Are we to think that Florentines would say anything different?

Florentine Pasties crp