Sunday, April 8, 2007
Mustard Seeds vs Mountains
"For truly I tell you, if you have faith the size of a mustard seed, you will say to this mountain, 'Move from here to there,' and it will move; and nothing will be impossible for you."
"Everything is possible for him who believes."
Crucifix, Great Mosque of Cordova, Spain
Doug and I were pointed to a crucial element in the story of the Resurrection: faith. And that we are not always required to have an incredible amount of faith. Faith is so powerful that even the tiniest amount, say the size of a hardly-visible mustard seed, can yield the ability to do what appears to be unsurmountable to us, like that of moving a mountain. Today, The Secret teaches us to believe and we are directed to find an unwavering faith. These lessons warrant contemplation from me.
Easter is not only a time of spiritual observance but a time to celebrate Spring's arrival, a season of birth and renewal. We were inspired to reconnect with friends we haven't seen as much of as we would like so we hosted them for a cookout.
My friend, Alexandra, teaches us that our daily homemaking and entertaining activities can become mindful meditations and be elevated to spiritual practices. I also think Jack Cornfield was leading to a similar conclusion in, After The Ecstacy, The Laundry. A pleasant meal with friends can be an opportunity for small acts of worship among menial tasks involved in its preparation (writing that we should prepare every meal as thoughtfully as we would if Jesus were coming to dinner). Some mustard seeds in the steak marinade to remind one that things aren't as impossible as they might seem, a few sprigs of rosemary to symbolize our remembrance of the Father in the Son, the Son in the Father, and the Son living on in each of us.
EASTER COOKOUT RECIPES
1 baguette loaf
6 oz Parmigianno Reggiano cheese, shredded
Slice rounds of baguette canape size. Drizzle with olive oil and sprinkle liberally with cheese. Broil until bread toasts and cheese is bubbly, 2-3 minutes.
ROASTED SHRIMP by Ina Garten
SHRIMP SAUCE by Ina Garten
GRILLED RIBEYES by Giada De Laurentiis
with Marinade and Gorgonzola Sauce
GRILLED MILD ITALIAN SAUSAGES
Pre-grilling poaching method by Michael Chiarello
SPRING VEGETABLE POUCH
2 zucchini in half moon slices
2 yellow squash in half moon slices
1 carton cherry tomatoes, whole
1 package baby portabello mushrooms, quartered
2 lemons, sliced
6 cloves garlic, whole
1 medium shallot, sliced
4 springs rosemary
salt and pepper
1 large sheet aluminum foil
In large bowl, mix all vegetables together with the lemon and garlic. Drizzle with olive oil and season with salt and pepper. To make foil pouch, cut a double length of aluminum foil. Fold the foil in the center. Lay foil out flat and place vegetable mixture to the rightof the fold. Add rosemary sprigs. Seal the sides, then the end with double folds. Place on grill on high heat for 12-15 min or in oven at 450 for the same.
ARUGULA AND ROASTER RED PEPPER SALAD by Giada De Laurentiis
SEASONED RICE from Carla Veliz
FRESH FRUIT PLATTERS from Aida Zorrilla
PEACH PIE by Paul Newkirk
Ricardo and Rebecca Veliz
Post stair circuits and crafting
bunny faces and Easter boxes!