Monthly Archives: December 2024

A woman without man has begotten man.

I don’t think many of us will be reading blogs on Christmas morning, so I offer this meditation a little early, from a Christmas homily of very long ago:

It was fitting that the Giver of all holiness should enter this world by a pure and holy birth. For He it is that of old formed Adam from the virgin earth, and from Adam without help of woman formed woman. For as without woman Adam produced woman, so did the Virgin without man this day bring forth a man. For it is a man, saith the Lord, and who shall know him [Jer. 17:9]. For since the race of women owed to men a debt, as from Adam without woman woman came, therefore without man the Virgin this day brought forth, and on behalf of Eve repaid the debt to man.Nativity.0

That Adam might not take pride, that he without woman had engendered woman, a Woman without man has begotten man; so that by the similarity of the mystery is proved the similarity in nature. For as before the Almighty took a rib from Adam, and by that Adam was not made less; so in the Virgin He formed a living temple, and the holy virginity remained unchanged. Sound and unharmed Adam remained even after the deprivation of a rib; unstained the Virgin though a Child was born of her.

+ St. John Chrysostom (d. 407), “Homily on Christmas Morning”

Do you wonder where Joseph is? Orthodox icons don’t show him in the typical western setting of the birth of Christ. You can find out about any unfamiliar elements of this picture from Iconreader in his post about the Nativity icon.

In Advent and Christmastide

2016

This year is extra full for me, during the festal season, because a LOT of family are coming to my house, a bunch of them for nine blessed nights, from all over the country and from outside the country. They are expected to arrive a few days before Christmas, which is very soon, and I still have much preparation to do. Twelve or fifteen extra people will sleep under my roof; it will be a Christmas slumber party! And a few more will be with us for celebratory cooking and eating.

I’ve been grocery shopping (repeatedly) in six different stores, and clearing out “work” rooms for sleeping, and wrapping presents and …. well, you know. But I haven’t baked one cookie, in spite of looking daily at the soft butter sitting on the counter, waiting. If I hadn’t finally dusted the living room blinds this morning I wouldn’t be calm enough to sit down here for a few minutes.

But — I’m so grateful that there is a Prefeast Vespers service this evening for me to attend, to help me focus, and where I can pray with verses such as these:

O ye people, let us celebrate the forefeast of the nativity of Christ, and elevating our mind to Bethlehem, let us soar aloft in thought and behold the great mystery in the cave; for Eden was opened when God issued forth from the pure Virgin, being perfect in both divinity and manhood. Wherefore, let us cry aloud: O holy God, Thou unoriginate Father! O Holy and Mighty One, Thou Son Who becamest incarnate! O holy Immortal One, Thou comforting Spirit! O Holy Trinity, glory be to Thee!

Prepare thyself, O Bethlehem! 

Apricot Coconut Macaroons

I’ve been sharing pictures and mentions of this cookie for several years now, and last year I promised to post the recipe after Christmas. I see that I failed in that. They are the cone-shaped cookies in the middle of the closer platter above. It’s nice to have a cookie that is fruity and flourless to complement the richer offerings in such abundance, so here is the recipe as I received it, with my notes added in italics:

APRICOT MACAROONS

From Master Chefs Cook Kosher by Judy Zeidler

1/2 cup tightly packed dried apricots, quartered (I use ¾ – 1 cup for more apricot flavor, and decrease coconut slightly; also, I always use Blenheim apricots for their rich flavor- GJ)
1/2 cup water

3/4 cup plus 1 tablespoon sugar
4 egg whites (or 1/2 cup)
4 1/2 cups unsweetened coconut (see note)

Preheat oven to 350 degrees. Line baking sheets with parchment paper.

Combine apricots, 1/2 cup water and 1 tablespoon of sugar in a saucepan over
medium heat. Poach until tender and only about 1 tablespoon of water
remains, about 10 minutes. Cool.

Transfer to a food processor and add remaining 3/4 cup sugar, egg whites and
1/2 cup coconut. Begin with pulsing, then process until apricots are pureed.
Transfer to a mixer fitted with the paddle or beaters and add remaining
coconut. On medium speed, beat until coconut is well blended. When ready,
mixture should hold together when pinched.

Divide dough into 24 equal portions. With moistened fingers, shape each
first into a round and then into a cone. Arrange on baking sheets, 1 inch
apart. Bake 15 to 20 minutes, or until tops are well browned. Cool on a rack
and store in an airtight container. Makes two dozen.

Note: Sweetened coconut may be substituted; reduce sugar by 1/4 cup. 

2017