Monthly Archives: January 2025

Prayer for Deliverance from Fire

prayer, , ,

I myself live in northern California, far from the fires that are devastating large areas in the southern part of our state. The situation doesn’t affect me directly, but I do have friends and family who are suffering and still endangered, as many of you probably do, too — not to mention all the thousands of people whom we don’t know who are literally embroiled in this disaster. So I appreciate this prayer that just came to me through email, and which may give relief to your hearts’ groanings as well. I transcribed the text below the image.

O Lord our God, keep our cities and every city and land from the ravages of fire and ruinous wind. Strengthen our firefighters and emergency workers who labor heroically to preserve life, limb and dwellings from destruction. Protect from harm those who are in danger. Draw near, Heavenly Father, and comfort those who have suffered terrible loss and devastation. Uphold the grieving and provide for the evacuated, displaced, and bereaved. Calm the winds and send us gentle rains to quench the conflagrations.

Visit us all with repentance, and renew our faith. Hear our cry, O God our Savior, the Hope of all the ends of the earth and of those who are in the midst of calamity, and be gracious, be gracious, O Master, upon our sins, and have mercy on us. For Thou art a merciful God and lovest mankind, and unto Thee we ascribe glory to the Father and to the Son and to the Holy Spirit, now and ever and unto ages of ages. Amen.

Moussaka Traditions

food and cooking, ,

In former times I used to make moussaka at least once a year for special occasions, like my late husband’s birthday. I hadn’t made it at all in the last ten years or so, until last week when I decided to bake up a double batch for an event. I buy a half a lamb every year from a local farmer, and usually have ground lamb in my freezer as a result. So I kept with my tradition and made the moussaka with lamb, though beef also works.

Does any of you my readers make this dish? My version is a small-print clipping from an unnamed magazine, glued into my oldest, messiest personal collection of recipes; tiny notes in the spattered margins tell of adjustments I have made based on other cooks’ ways. This time another unique result was the product of my efforts. Eggplants are not symmetrical and vary in size and weight; my packages of meat were whatever amount came from my particular lamb; I used a combination of whole milk and evaporated milk to make the custard sauce that goes on top; and I forgot to include the breadcrumbs. I ended up with one 9×12 pan and one 8×8 pan, and leftovers of the meat mixture and the sauce to pour over.

Going into the oven with custard sauce.

As is too often the case, I was in a hurry in the end to get the dish to the event, and forgot to take a picture when it came out of the oven. In looking through my files to see if I had by any chance had an old moussaka-from-the-oven pic, I found a whole series of shots of preparing it, ten years ago, also lacking the triumphant final pose. So here is an example from the internet, which looks like it has cheese on top instead of the custard, and the eggplants I used were larger, my slices wider — but it looks somewhat similar.

Moussaka picture from the internet

Maybe I will get in the habit of making this dish again, and refine my recipe so that I don’t end up with leftovers. If that happens, I’ll share it with you. In the meantime, I know you can find many moussaka recipes online to work with if you like? I am still wondering, Do you like?

When winter is over.

poetry, winter, , ,

Last week it seemed that winter had just begun, but this evening a balmy wind blew in from I can’t imagine where, and made me think ahead to when actual winter will be over and gone. I offer this poem that makes reference to that point in the future, metaphorically:

A SHORT TESTAMENT

Whatever harm I may have done
In all my life in all your wide creation
If I cannot repair it
I beg you to repair it,

And then there are all the wounded
The poor the deaf the lonely and the old
Whom I have roughly dismissed
As if I were not one of them.
Where I have wronged them by it
And cannot make amends
I ask you
To comfort them to overflowing,

And where there are lives I may have withered around me,
Or lives of strangers far or near
That I’ve destroyed in blind complicity,
And if I cannot find them
Or have no way to serve them,

Remember them. I beg you to remember them

When winter is over
And all your unimaginable promises
Burst into song on death’s bare branches.

–Anne Porter

The Julian Christmas cookies are my favorite.

Christmas, food and cooking, , , , ,

Many of us have completed the Twelve Days of Christmas, but I haven’t finished telling about all my activities connected to the Nativity Feast. My fellow Orthodox Christians who are on the traditional Julian calendar have just begun to count the days, however, so if we keep them in mind it won’t seem strange to muse a while longer on Christmas cookies. Plus, they are only Christmas cookies because I bake them at Christmas; you could enjoy them at any season of the year.

These are my favorite because of their chewy texture, the flavors of citrus and almond, and because my friends and family who are gluten-intolerant can fully enjoy them.

Last year I made two batches of this invention, but I wasn’t completely settled on the amounts of a couple of the ingredients. This time I made only one batch (so far), but after my latest tweaks I’m confident that if you try them, you are likely to be happy with the result. There are no grain flours in the recipe, so they are gluten-free.

Dried (sweetened) mandarin oranges

MANDARIN ALMOND COOKIES

7 oz. almond paste, in pieces
4 oz. cold butter, salted or not
1/3 cup sugar
1/3 cup powdered sugar
scant 1/4 teaspoon salt

Combine the above ingredients in a food processor until evenly mixed. Add and process:

4 large egg whites, one at a time.

Remove from processor to a bowl and add:

2 3/4 cups finely ground almond flour
6 oz. package of dried mandarin oranges (found at Trader Joe’s), finely chopped

Put the dough in the refrigerator for an hour.

Put 1/2 cup granulated sugar in one bowl, and
1/2 cup powdered sugar in another bowl.

Drop heaping tablespoonsful of dough into the sugar; gently coat and shape into 1 1/2″ balls. Repeat in powdered sugar.

Set 1 inch apart on parchment-lined baking sheets. Bake until golden or golden brown, at 325 degrees, 22-25 minutes. Remove to racks to cool. Cookies will be crumbly until thoroughly cool. They keep well in the refrigerator or freezer.

The amount of sugar here is a reduction from my original experiment, and I might try cutting back a little more next time, hoping that the chewiness of the cookie won’t be affected too much. The recipe that inspired me was an Italian Orange Fig Cookie that my son had made in 2022. I tried that last year with disappointing results, and created this one instead because I had the mandarin oranges on hand. I hope Trader Joe’s continues to carry that item!