I heard this last fall on The Daily Poem podcast and listened again and again…. Unfortunately that reading seems not to be online any longer. Note: The repetition of “lost hours” is not a typo.
It’s a beautiful description of a quiet woodland scene in autumn, contrasted with the poet’s indecision and restlessness. He inserts his own feelings into the drama of sunlight and dead leaves, thirst and rest. While in nature nothing is lost, and renewal always comes, it’s not easy for humans, with our conflicted souls, to receive the blessing.
AUTUMN IDLENESS
This sunlight shames November where he grieves In dead red leaves, and will not let him shun The day, though bough with bough be over-run. But with a blessing every glade receives High salutation; while from hillock-eaves The deer gaze calling, dappled white and dun, As if, foresters of old, the sun Had marked them with the shade of forest-leaves.
Here dawn to-day unveiled her magic glass; Here noon now gives the thirst and takes the dew; Till eve bring rest when other good things pass. And here the lost hours the lost hours renew While I lead my shadow o’er the grass, Nor know, for longing, that which I should do.
I was searching for a different recipe when I ran across this one for brownies, which I decided to take to a potluck last week. In reading the comments on the recipe, on the New York Times cooking site, I came upon the question of whether one could use “regular” cocoa powder instead of cacao in this recipe. Because the spelling is so similar, I hadn’t even noticed that the recipe called for cacao. Cocoa is what I always keep in my cupboard, so I needed to know.
The question wasn’t answered definitively enough for me, and I soon found a long discussion of cocoa vs. cacao on a different site, comments long ago closed. Most of the chefs and cooks on that site said there was no real difference besides the spelling, though a few insisted otherwise. My take is that at least some brands of “natural cacao powder” likely retain more nutrients than cocoa. Everyone did agree that you don’t want “Dutch process” cocoa because that is used to make poor quality cacao beans saleable.
When I went to the pantry for my cocoa powder, I saw that it was cacao powder after all, a big bag I’d bought at Costco without wondering why they were using that spelling. So I didn’t have to substitute that ingredient. If I’d had both cacao and cocoa on hand, I’d have baked one pan with each ingredient, for taste-testing purposes. Maybe next time.
I loved these brownies. They seemed very rich in spite of having no butter or eggs. I ate one and a half, and felt buzzed by them, they were so chocolatey. But I slept well that night anyway.
MEXICAN BROWNIES
Vegan and gluten/grain-free; adapted from the NYT recipe which was adapted from Julie Piatt.
3 Tablespoons/14 grams ground flaxseed 6 tablespoons water Coconut oil, for greasing pan ¾ cup chickpea flour (besan) ½ cup cacao powder ½ cup tapioca flour 1 teaspoon cinnamon 1 teaspoon mild chili powder ¾ teaspoon xanthan gum ½ teaspoon salt ¼ teaspoon baking soda 1 cup almond meal 1 1/3 cups sugar 8 oz. Earth Balance vegan butter, softened ½ cup unsweetened almond milk 1 teaspoon vanilla extract 5 oz. dark chocolate chips 1 ½ oz unsweetened chocolate 3 tablespoons olive oil
1) In a small bowl, whisk together the flaxseed and water until mixture has an egg-like consistency. Set aside.
2) Heat oven to 350 degrees. Lightly oil the bottom and sides of a 9-inch square pan, and line the bottom of the pan with parchment paper. Set aside.
3) In a large bowl, sift together the chickpea flour, cacao powder, tapioca flour, cinnamon, chili powder, xanthan gum, salt and baking soda. Add almond meal and stir until fully incorporated.
4) In a double boiler or in the microwave melt the unsweetened chocolate and stir until smooth. Set aside to cool.
5) Whisk the flaxseed “egg” again, then put in the bowl of a stand mixer along with the sugar, vegan butter, almond milk and vanilla. Stir on low. Gradually increase speed to medium-high and continue beating until mixture is fully combined and mostly smooth, 5-7 minutes. Add the melted chocolate and olive oil and beat for 15 seconds.
6) Add the wet ingredients to the dry ingredients and fold with a rubber spatula until fully combined and streak-free. The batter should be thick and gooey. Add additional almond milk if it seems too dry. Fold about half of the chocolate chips into the batter, then spread it in the prepared pan. Sprinkle the top with the remaining chocolate chips.
7) Bake until a toothpick inserted in the center of the brownies comes out mostly clean, 50-60 minutes.
The NYT recipe had more chocolate bar and chocolate chips. I added the olive oil to make up for the missing fat. I used unsweetened chocolate instead of a dark chocolate bar so I increased the sugar a tiny bit.
I doubled the recipe and baked it in a 9×13 Pyrex pan, which made for tall brownies and probably necessitated the full hour of baking.
For those interested generally in vegan cakes and brownies, this recipe, Chocolate Carrot Cake, is vegan, and has been accidentally, and then later intentionally, made into brownies. The brownie-eaters could not believe they were vegan. They are easier to make than the Mexican Brownies here in this post, but I like better the texture and complex flavors of the more involved recipe, the chili and cinnamon, almond and vanilla. Let me know if you try one or the other.
Nothing could be more pleasing than to have rain in the night and morning, followed by sunshine and blue skies. The cold air smells delicious.
I walked in the garden to cut zinnias and pick up pineapple guavas from the ground. I cleaned all the redwood twigs out of the fountain, which has been turned off for a couple of months, and filled it from the hose. It’s now bubbling and the garden sounds normal once more.
There have been years when not one guava got ripe, but this year I’ve had many, and big ones. Usually I just scoop with a spoon out of one at a time, but yesterday I took all the flesh from ten or so into a bowl, and ate the lot with cream.
My godmother Charity and I took a trip to San Francisco yesterday, to the Orthodox cathedral affectionately called “Joy of All Who Sorrow.” I have mentioned visits to this holy place a couple of times before. The relics of St. John (Maximovitch) of Shanghai and San Francisco reside here, and draw pilgrims from around the world.
We wanted to present our petitions to the Lord with the help and intercession of St. John.
As many of my prayers have to do with my children and grandchildren, I was touched to see this icon near the front of the cathedral soon after I came in:
Being so large, the church has lots of space for iconography, an overwhelming number of images to take in, in one visit. This sweeping 360 degree tour of the cathedral might be interesting to give you an idea of the whole of the interior. It starts with the exterior and you have to click on the little square picture at the upper right of the frame to see the interior.
A photo of my companion hints at the feeling of being in the space:
Since my last visit here, I have become familiar with the traditional depictions of various saints and can recognize more of them, even if the names on them are in Cyrillic script. But I didn’t know this couple, whom Charity guessed to be Ss. Peter and Fevronia, and which the man at the candle desk in the narthex confirmed:
I have only recently learned about this royal couple, but they have long been famous in Russia, because:
“The Day of Saints Peter and Fevronia since the days of Kievan Rus and until 1917, was broadly celebrated in Russia because it is believed that the Saints Peter and Fevronia are the patrons of marriage and family, as well as the symbols of love and fidelity. On this day it was common to go to church, where the people asked for love and family grace.” (Wikipedia)
Their holiday has been revived in this century, now celebrated every July 8.
On the west wall I was surprised by a very large icon of Elijah in his chariot of fire:
One icon that blessed me very much was of the Holy Myrrhbearing Women. I am always especially interested in them because one is my patron saint, but this is the first time I have been so touched by their expressions, which seemed more emotional than is typical. (I really don’t know much about art, so take anything I say with a huge grain of salt!)
Just today I was reminded that icons are re-presentations of those depicted, an opportunity for us to engage further with the saints whom we know and love in the Lord. I offer one excerpt from an article by Fr. Lawrence Farley in which he explains why we ask saints to pray for us:
“If the living and departed are both united to Christ, they are by virtue of this union also united to one another. Even while on earth all Christians are united in a bond of mutual prayer and intercession (Ephesians 6:18)—how much more will our departed brethren pray for us when they are closer to Christ in heaven?”
In the huge Holy Virgin Cathedral full of saints re-presented to me, made present in a mysterious way, I experienced that reality which was also expressed by Bishop Dimitri (Royster) at the glorification of St. Herman of Alaska:
“The Church on earth lives in a loving fellowship with the saints who have already run their race, who have fought the good fight, and have received their crowns (2 Timothy 4:7) (James 1:12). This is what the Apostle means when he says that we are compassed about or surrounded by the witness-martyrs or saints. We are assured both of their presence and their interest in us. In fact, they are concerned about the whole world and its salvation, for ‘there is joy in heaven over the repentance of one sinner’ (Luke 15:7).”
It encouraged my heart to be with so many, many saints at the cathedral. I know that the ones presented in icons are only a few out of the great Cloud of Witnesses who are examples and friends for us, who love and pray for us. Their faith is like a magnet that draws me in to the Kingdom, and keeps me from getting discouraged. Their love is a comfort to my heart, and no wonder, for I was in the cathedral named for her whom we know to be the “Joy of All Who Sorrow.”
I was searching for a different recipe when I ran across this one for brownies, which I decided to take to a potluck last week. In reading the comments on the recipe, on the New York Times cooking site, I came upon the question of whether one could use “regular” cocoa powder instead of cacao in this recipe. Because the spelling is so similar, I hadn’t even noticed that the recipe called for cacao. Cocoa is what I always keep in my cupboard, so I needed to know.
Nothing could be more pleasing than to have rain in the night and morning, followed by sunshine and blue skies. The cold air smells delicious.
Gladsome Lights 