Tag Archives: roses

Death was strangled…

…and other images of atonement are the subject of Fr. Stephen Freeman’s post Knocking Down the Gates of Hell, in which he shares the findings of a research paper he once wrote on Martin Luther’s hymns. Luther’s own atonement theology highly favored the imagery that also dominates that of the early church fathers, in which Christ smashes the gates of Hell and frees all those in chains.

Fr. Stephen shares several verses from various exuberant Orthodox Paschal hymns we are singing this month, such as these I excerpted from his post:

Hell, who had filled all men with fear,
Trembled at the sight of Thee,
And in haste he yielded up his prisoners,
O Immortal Sun of Glory.

Thou hast destroyed the palaces of hell by Thy Burial, O Christ.
Thou hast trampled death down by Thy death, O Lord,
And redeemed earth’s children from corruption.

Though Thou art buried in a grave, O Christ,
Though Thou goest down to hell, O Savior,
Thou hast stripped hell naked, emptying its graves.

Death seized Thee, O Jesus,
And was strangled in Thy trap.
Hell’s gates were smashed, the fallen were set free,
And carried from beneath the earth on high.

Thou didst will, O Savior,
To go beneath the earth.
Thou didst free death’s fallen captives from their chains,
Leading them from earth to heaven.

In the earth’s dark bosom
The Grain of Wheat is laid.
By its death, it shall bring forth abundant fruit:
Adam’s sons, freed from the chains of death.

Wishing to save Adam,
Thou didst come down to earth.
Not finding him on earth, O Master,
Thou didst descend to Hades seeking him.

The Paschal icon shows the resurrected Christ pulling Adam and others out of Hades.

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It’s Bright Monday as I write. This morning’s Divine Liturgy was splendid and full of love and light. We are all giddy with joy and fatigue, and can’t stop greeting one another with kisses and proclamations of “Christ is risen!” In the Paschal Canon where we sing, “Let us embrace each other joyously!” I always hope I will be standing next to someone I can hug at that moment. Today two women I didn’t know were the closest, and I made so bold as to hug them both at once, which they didn’t seem to mind. gl - EB

I realized just in time for the midnight service of Pascha Saturday/Sunday, something I have had to call to mind again and again over the last months, that wherever my late husband is, he lives in the present. The part of me that grieves for his presence the way it used to be, as my earthly lover and companion, can never be satisfied; it is a longing for the past, and God is giving me instead Himself and all His gifts in this present moment. My dear Mr. Glad does not live “back there” in the past, either!

It’s because the various parts of me are not all united that my heart’s faith and love must keep instructing my mind — and other tangled and erratic parts? — that to be here right now with God is the way to stay close to my husband. In the reality of the Resurrection and our Blessed Hope, in the gathering of time and times that is kairos, he and I are more together than we have ever been, and in Love.

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One sweet thing about Pascha coming so late this year is that roses are blooming all over. We have dozens of rosebushes at church that are loaded with flowers (not to mention the white roses that filled bouquets decorating inside the church.) This morning I took a picture of one favorite, to decorate this blog post. Happy Spring! Christ is risen! If you have read this far, I send you my Easter love!

 

To be like that orchid.

This morning I helped make Communion bread at church. The only pictudough risen 8-4-15re I took this time was of the big bowl of dough before it was turned out and divided among us four bakers. It was just so symmetrically bulbous and gaseous.

When I came home I noticed the lovely rose, as I had noticed yesterday, too, and I thought I really must take a picture of it. But I forgot, and was eating my lunch when rain began to fall! It was only a few drops, and it didn’t spoil the roses. I went out even while it was still coming down and captured two roses. This may be the last season for that rosebush  – I don’t know that tea roses fit into my xeriscapic visions. (Just so you know, xeriscapic is not a legitimate word, but what form of the word could I use for the idea of “visions of xeriscape?”)

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watered plants

Many more pretty and colorful flowers are blooming in the garden right now, though I must say I’m mostly noticing the unkempt parts. It’s less than a week now until the pool will be broken into pieces that will be dumped into its own hole. I had to call the mosquito control man to come and spray that little swamp at the bottom that the electric pump couldn’t extract.

 

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Because I’ve had to mIMG_0273ove pots and firewood and steppingstones and all manner of things out of the way, the yard front and back is in great disarray in addition to being drought-stricken.

I’ve decided not to keep some plants, after I watered them for weeks with water from the pool; miniature roses in pots are also not waterwise gardening. But it feels like euthanizing old pets merely because they’re too much trouble. All of this upheaval is unsettling.

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unwatered plants

The ornamental/cherry plum tree you can see sticking up purplish next to the house in the pool picture will be removed shortly after the pool, and the pine tree thinned out and shaped. My shady part of the garden will not be so shady anymore.

The wisteria is telling me  she has no idea that there even is a drought. And she keeps me busy cutting off those wild stems that weave in the breeze. If you don’t recognize her, she is the green frizzy mop on the arbor next to the purplish plum.

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In the house, I can hardly believe it, this orchid is still blooming, a condolence/memorial gift from March. When I came home from the mountains one branch had wilted and dried, but after I watered it it revived completely. I’m sure I’ve posted its picture here before, but I can’t help sharing again, it’s so wonderful. I would like to be like that orchid.

On the table by the orchid is a little Jubilee tomato from my front yard. Those tomato plants do not like where they are planted, not one bit. The fruit is almost all small, tough, and/or tasteless. I now regret that day of tomato-hole digging, as I don’t really need any tomatoes at this time of my life anyway, but I did learn some things from the experience.

This week is lots of cookie-baking at church for our food festival in September, and also the the bright and blessing Feast of the Transfiguration. I’ve had house guests of the easiest sort coming and going, and a couple of them who I hope will stay a few weeks as they are on an errand of mercy. They are taking me out for dinner this evening, and I think I will end this mélange on that cheerful note.

Flan and Flowers

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Though I did more cooking than gardening the last few days, flowers are making me happy. How wonderful to have enough of the cutting varieties to decorate the house — I remembered to bring in some zinnias yesterday. And our Pristine rose is blooming its sweet September gift.

 

 

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I made flan this week. It was the third time for me, and the most enjoyable all around. As in my lemon cake, I allotted plenty of time for the project because it still seems like a big deal; I hadn’t made it for a couple of years at least.

I know some people just make a custard and put caramel sauce on it, but from my first attempt, I wanted to do the caramel in the traditional way, and it’s not hard. It just takes some concentration, and it is a little odd melting sugar in a pan the first time you try it.P1110231

I like that you can make the caramel as a separate project, almost, and get that part of the recipe all done before starting the custard itself. That made it a pleasure to “slowly and constantly stir the sugar” as I stood by the stove and realized that the aroma of melting sugar had taken me to the county fair and the experience of walking past the cotton candy booth.

But actually I was still standing in my kitchen stirring, fascinated by the warm sweetness in the air and the stages the sugar goes through on its way to becoming caramel. I didn’t exactly stir constantly, as I kept pausing for a few seconds to P1110237take a picture, and when I did my spoon got all caked with partially melted sugar, but it all turned out fine in the end.

I was using custard cups this time, and wasn’t sure if the quantity of caramel in the recipe designed for a pie plate would suffice for all the cups, so I made 50% more caramel, which turned out to be more than needed. When it was ready, I set the burner to “warm” and for each cup in turn I put in a spoonful of the hot syrup and tilted the cup quickly to swirl it around the bottom and up the sides a little way. P1110239 P1110243

What was left over I added to the bottom of the cups, and then set the “caramelized” cups in a roasting pan to wait for the custard.

 

 

 

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Then I got busy with the blender. In the background, though, the caramel was cooling and hardening on the other side of the kitchen and kept making “plink!” noises as it squirmed against the glass cups.

You can find the quantities of ingredients in: my first flan post from 2011. It’s definitely a rich combination of foods, but I like the resulting density of custard better than anything I’ve eaten elsewhere.P1110256

After the custard is poured into the containers, hot water is added to the pan and everything bakes for about 40 minutes. I had a little extra custard that I put into a ninth cup, which one couldn’t exactly call “plain,” but it was without caramel.

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And here are the baked puddings, all tender, creamy and brown.

In the end, all the extra caramel was so hardened at the bottoms of the cups that it didn’t come out. There was just the right amount that stuck to the bottom, now the top of the custard, and enough liquid to run out over and form a puddle when I turned the cups upside down. They are perfect little medium-sized flans. Mr. Glad and I agree that if we are to get the most enjoyment out of them, one of them ought to be shared between the two of us, but the first ones were consumed extravagantly. P1110269