by Denise Levertov
I know this happiness
is provisional:
the looming presences—
great suffering, great fear—
withdraw only
into peripheral vision:
but ineluctable this shimmering
of wind in the blue leaves:
this flood of stillness
widening the lake of sky:
this need to dance,
this need to kneel:
this mystery:
-Read at St. Lydia’s on November 11, 2012
St. Lydia’s and Not So Churchy has a google group up and running for folks who would like to work toward hurricane relief and would like to do in in a loosely-banded/cohort kind of way. It’s called “So-Long-Sandy” You can post when you’re volunteering and others can join you, and vice versa. It will also be a good way to share about what’s needed on the ground.
Apply to join here and I’ll hook you up:
https://groups.google.com/
Last Sunday Richard was tasked with making black bean soup from the 8 cans of beans we had in the fridge, and the last crop of tomatoes from the St. Lydia’s Enough for Everyone Garden. What he made was delicious! Here’s the recipe.
1 large onion
4-5 cloves of garlic
1 pint of green tomato slices
3-4 cans of black beans, strained
1 container of veggie broth
2 Tbsp Curry powder or Chili powder
1 Tbsp Cumin
2 tsp Sea Salt (or to taste)
Preheat oven to 350. Set green tomatoes, onions, and garlic in a baking pan and coat lightly with olive oil. Roast for 45 minutes or until onions and garlic are soft and browning around the edges. [We sautéed them instead, but I think roasting is better. If sautéing, just cook them in olive oil until everything is soft and cooked through.]
Coarsely chop the roasted veggies, mix into a pot with black beans, veggie broth, and seasonings. Bring to a quick boil and reduce to a simmer until tomatoes are very soft.
We did not measure seasonings at all, so folks should experiment and not be afraid to add more to taste.
This goes beautifully with tortilla chips.-Prepared with our help by Richard on Sunday, November 4, 2012
by D. Nurkse
Brothers and sisters, who live after us,
–Read at St. Lydia’s on All Saints Sunday, November 4, 2012
The Zen Center where we meet, at 505 Carroll street is warm, dry, and has electricity. Dinner Church will take place as usual on Sunday, November 4. Come hungry. You will be fed.
The St. Lydia’s Enough for Everyone Garden, at 346 Bergen Street in Brooklyn, is an experiment in radical generosity, where growing and eating fresh, healthy food becomes a possibility for everyone. We have finished having open volunteer hours for the 2012 season. Check out these photos from our last volunteer day, November 18, when we planted bulbs and cover crops to protect and enrich the soil over the winter. We are working on plans for next season, and all are invited to participate, so if you are interested in volunteering or just learning more about our garden or A Small Green Patch, the larger Greenthumb Community Garden we are one part of, email Rachel Pollak, Garden Director, at rachel@stlydias.org. Thanks for a great first year of gardening!
Read Emily’s latest sermon, “The Strata of Scraps,” at her blog, Sit and Eat. Then see if you can pronounce the name “Epaphroditus” three times.
This sermon’s on Paul’s letter to the Philippians, chapter 2, verses 19-30.
Fall Curried Apple Soup (serves about 6)
Spaghetti Squash Salad with Sage & Garlic Pesto
Sage Pesto
–Prepared with our help by Richard on Sunday, October 14, 2012
–Read at St. Lydia’s on October 14, 2012
Maria generously agreed to share the recipe for the delicious banana bread she brought for dessert at Dinner Church last week. So good!
ingredients
directions
Preheat oven to 350 degrees. Cream butter and sugar. Add eggs and beat well. Sift together dry ingredients. Add to creamed mixture alternately with banana blending well after each addition. Stir in nuts if desired (I threw in chocolate chunks this past Sunday) . Pour into well-greased loaf pan. Bake at 350 degrees for 45-50 minutes or until done. Remove from pan and cool on rack.