MAKING ALL THINGS NEW

Hello Friends,

The snow has just started to come down here in Westminster, and if the predictions are correct, it’s a good day to stay put. I’ve got a pot of chili on, my dog Smokey has just been out for some playtime, and now it’s time to relax. No matter where you might be, I hope you too can take it easy today, this first Saturday of our Lenten journey.

Last night, I went to the Stations of the Cross at my parish. I’m hoping to make it most weeks this year, I guess trying to make up for missing just about all of them in 2014. Since I was a little kid, I’ve always loved this wonderful spiritual practice, a reminder to each of us that Jesus said “…If anyone wishes to come after me, he must deny himself and take up his cross daily and follow me…” (Luke 9:23).

I have a lot of great memories of childhood, and one of them involves a Franciscan priest named Fr. Kohlwicki (sp?). He wasn’t one of our regular parish priests, and I guess maybe he was a hospital chaplain somewhere, but he would regularly show up at my home parish to lead us in the Stations of the Cross. I was an altar server in those days, and I got assigned to stations quite regularly.

At the beginning and the end of the service, Father K. would lead us, acapella, style, in a rendition of “Where You There?” an old time hymn with very deep meaning. Well, the thing is, Father K., had a terrible singing voice, but it didn’t stop him from belting it out, if you know what I mean. The refrain begins, “Ohhh,” and he sang at a pitch that shook the stained glass windows.

Although everyone else got a good chuckle out of it, there was no doubt that the man was passionate about what he was singing. I’m sure his heart really did tremble as he lead us from station to station.

For me, my Lenten journey each year always puts me in a reflective mood. It takes me back, not only to the events of Jesus’ life, but also of my own. It makes sense that, as a Christian, our lives should be intertwined with the Lord’s. Although I didn’t really know anything about this Franciscan priest who showed up from time to time at St. Finbar, I’m still reflecting on his passionate rendition of “Where You There?,” realizing that, even though I wasn’t there, He did it for me. And for you.

Each of us has our daily crosses to bear, and certainly life can be difficult at times. But we know the end of the story. His Story didn’t end with his terrible crucifixion. Our Lenten journey leads us not to death and destruction, but to Easter and beyond.

I hope you have a blessed and holy Lent, and let’s promise to pray for each other, shall we?

Peace,

Paul

Wow, it’s been forever since I’ve posted to Making All Things New. For my first excuse I’m going to share that doctoral work is hard! Now I can clearly see why so few people actually finish. My second excuse is that, while I haven’t been posting to this main page of Making All Things New, I’ve been communicating on a regular basis to all those who attended my October Retreat. Sadly, that kind of left you out, but it’s a New Year, and I’m getting back on track today!

Maryland, where I live, hasn’t had too bad of a winter so far, thank goodness. Since we’re several weeks away from spring, I thought I’d share a couple of new soup recipes with you, and I hope you’ll give them both a try before winter is over.

I have to mention that, although my photo includes both soups, I wouldn’t serve them together. I was just trying to stick to one photo!

Enjoy, and, if you liked them, please send a reply message.

The first recipe is for Curried Split Pea Soup with Spinach. I don’t know about you, but I love the taste of curry. I only had it once or twice when I was young, but when I moved to Baltimore to attend Johns Hopkins, there were several Indian restaurants within walking distance from where I lived, and a couple were the “all you can eat” kind. The rest is history. If you don’t have any curry powder on hand, you can pick up a small McCormick spice container from the grocery store. McCormick’s is not too spicy and adds a subtle richness.

Curried Split-Pea Soup with Spinach

makes 6 servings

2 tb. extra virgin olive oil
2 medium onions, chopped
2 small carrots, chopped
2 stalks celery, chopped
3-4 gloves garlic, finely chopped
1 32 oz. low-sodium vegetable broth (I used Trader Joe’s)
2 cups water
1 cup dried split peas
2 tb. chopped fresh flat-leaf parsley
1 tsp. curry powder
1 bay leaf
1 cup coarsely chopped fresh spinach
salt and pepper to taste.

In medium stockpot, heat oil over medium low heat. Add onions, carrots, celery and garlic. Cook, stirring occasionally, until softened, about ten minutes.

Add broth, water, split peas, parsley, bay leaf, curry powder, salt and pepper and bring to a boil over medium high heat. Reduce heat, cover, and simmer gently, stirring occasionally, until peas are tender, about 90 minutes.

Stir in spinach. Cook until spinach is wilted, about five minutes. If the soup is too thick, add a bit more water. Serve hot.

In the next recipe, the surprise for me was the taste of the whole cloves, which dissolved into this thick and hearty soup. I guess you could leave the sherry out if you wanted to, but it was another nice addition to an old favorite.

Sherried Black Bean Soup

serves 8

1 lb. dried black beans, rinsed and drained
8 cups water
2 tb. extra-virgin olive oil
1 medium onion, chopped
1 stalk celery, chopped
1 medium carrot, chopped
1 clove garlic, minced
1/4 cup chopped fresh flat-leafed parsely
1/8 tsp. whole cloves
1/8 tsp. mustard seed
1 bay leaf
green onion for garnish
1/3 cup dry sherry
salt and pepper to taste

In a large stock pot, bring the beans and four cups of water to a boil. Boil briskly for two minutes, then remove from heat and let stand, covered, for 1 hour.

In a medium pot, heat olive oil. Add onions, celery, carrot and garlic and cook until soft by not browned. Add remaining four cups of water, parsley, salt and pepper, cloves, mustard seed, and bay leaf. Bring to a low simmer until beans are ready (1 hour). Add this mixture to the larger pot with the beans (and their liquid). Bring to a boil, cover, reduce heat and simmer for about three hours.

Remove and discard bay leaf. Carefully place about half the soup into a blender. Process until smooth. Return puree to stock pot and add sherry. Heat over medium heat for about five minutes. Serve soup hot with sliced green onions on top.

I’m back! If you’re a loyal reader here at Making All Things New, you might have thought I hit the lottery and bought myself an island, never to post again. Nice thought, but not true. A few months ago, I changed platforms, and we’re slowly getting back to normal. In the meantime, I’ve been focused on the on-line portion of my health transformation retreat, which took place in early October. The forty days of daily posts just for those who joined me on the retreat is coming to a close, and in the next week or so, I’ll be back to focusing on my wider audience, which includes you ☺ Thanks for being here!

Well, the so called Artic Outbreak is moving across the county and headed in my direction. We’ve had a beautiful fall in Maryland, just gorgeous, and I’ll miss it when it’s finally gone. When one season gives way to another, I think it’s good to take a pause and count our blessings. Let’s face it friends, we have a lot to be grateful for. Right now, you’re reading my words with eyes that can see. Your mind is functioning (hopefully) and you’re able to make sense of what I’m writing. I could go on and on. So could you.

St. Ignatius of Loyola, of whom I’m a big fan, gave us a simple way to pray each day called the Examen. Just five easy steps, the second focuses on gratitude. How often does our prayer focus only on our needs? For many of us, we rarely thank God for all the good things in our lives, all of which have been given to us by… Oh that’s right, how could we forget?

If you’ve never prayed the Examen, give it a try. I think you’ll find that it’s a perfect way to either start or end your day. Or, do it over lunch. Find a time and location that works for you. If it does nothing else, I hope it reminds you to count your blessings.

The Daily Examen of St. Ignatius

Be Present to God
Remember that no matter where you are, God is with you.

Give Thanks
Spend a few moments reflecting on all that you are grateful for, and tell God “thank you.”

Review Your Day
Ask the Holy Spirit to help you retrace the steps of your day- where can you find God moving?

Talk with God

Share with God both the good moments of the day and those times which weren’t so good, especially anything you feel sorry for. Ask God for forgiveness where you need it.

Look Toward Tomorrow
Ask God to help you be your best self as you look forward to the day to come.