Archive for the Faith Category

Easter Sunday

Posted in Faith, Uncategorized on April 4, 2010 by auer83

“Now let the heavens be joyful,
Let earth her song begin:
Let the round world keep triumph,
And all that is therein;
Invisible and visible,
Their notes let all things blend,
For Christ the Lord is risen
Our joy that hath no end.”
~ John of Damascus

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Ash Wednesday

Posted in Faith, Uncategorized on February 18, 2010 by auer83

Abba, Gracious Father,

when David repented before you

in sackcloth and ashes,

you poured out on him

the healing medicine of your forgiveness.

By following David’s example

may we reshape our hearts,

enter into your wisdom,

and offer your gifts that please you.

we make our prayer through Jesus our Savior.

~ Amen.

Merry Christmas!

Posted in Faith, Words of inspiration on December 25, 2009 by auer83

For unto you is born this day in the city of David a Saviour, which is Christ the Lord.”

~ Luke 2:11

Gaudete! The Third Sunday of Advent

Posted in Faith, Words of inspiration on December 13, 2009 by auer83

O little town of Bethlehem,
How still we see thee lie!
Above thy deep and dreamless sleep
The silent stars go by;

Yet in thy dark streets shineth
The everlasting Light;
The hopes and fears of all the years
Are met in thee to-night.

~ Phillips Brooks

First Week of Advent: Hope

Posted in Bits of Home, Faith on November 29, 2009 by auer83

Bestir, O Lord, Thy might, we pray thee and come; that, defended by Thee, we may deserve rescue from approaching dangers brought on by our sins, and being set free by Thee, obtain our salvation. Who livest and reignest, with God the Father, in the unity of the Holy Ghost, God, world without end. Amen.

Our Charlie Brown Christmas tree.

It’s not a fake tree, it’s just a tree with a really really thin trunk that smells of burnt plastic. Ok it’s a fake tree.

On This Day We Give Thanks

Posted in Bits of Home, Faith with tags , , on November 26, 2009 by auer83

Five Kernels of Corn

By Hezekiah Butterworth

‘Twas the year of the famine in Plymouth of old,
The ice and the snow from the thatched roofs had rolled;
Through the warm purple skies steered the geese o’er the seas,
And the woodpeckers tapped in the clocks of the trees;
And the boughs on the slopes to the south winds lay bare,
and dreaming of summer, the buds swelled in the air.
The pale Pilgrims welcomed each reddening morn;
There were left but for rations Five Kernels of Corn.
Five Kernels of Corn!
Five Kernels of Corn!
But to Bradford a feast were Five Kernels of Corn!

“Five Kernels of Corn! Five Kernels of Corn!
Ye people, be glad for Five Kernels of Corn!”
So Bradford cried out on bleak Burial Hill,
And the thin women stood in their doors, white and still.
“Lo, the harbor of Plymouth rolls bright in the Spring,
The maples grow red, and the wood robins sing,
The west wind is blowing, and fading the snow,
And the pleasant pines sing, and arbutuses blow.
Five Kernels of Corn!
Five Kernels of Corn!
To each one be given Five Kernels of Corn!”

O Bradford of Austerfield hast on thy way,
The west winds are blowing o’er Provincetown Bay,
The white avens bloom, but the pine domes are chill,
And new graves have furrowed Precisioners’ Hill!
“Give thanks, all ye people, the warm skies have come,
The hilltops are sunny, and green grows the holm,
And the trumpets of winds, and the white March is gone,
Five Kernels of Corn!
Five Kernels of Corn!
Ye have for Thanksgiving Five Kernels of Corn!

“The raven’s gift eat and be humble and pray,
A new light is breaking and Truth leads your way;
One taper a thousand shall kindle; rejoice
That to you has been given the wilderness voice!”
O Bradford of Austerfield, daring the wave,
And safe through the sounding blasts leading the brave,
Of deeds such as thine was the free nation born,
And the festal world sings the “Five Kernels of Corn.”
Five Kernels of Corn!
Five Kernels of Corn!
The nation gives thanks for Five Kernels of Corn!

To the Thanksgiving Feast bring Five Kernels of Corn!

Happy… Martinmas?

Posted in Faith, The Good Life on November 11, 2009 by auer83

Today Christians not only celebrate Veterans Day here in the US, but also the Feast of St. Martin or Martinmas.

Huh?

martinmas

You may learn more about this celebrated St. Martin\’s Feast but in a nutshell, Martinmas is among other things the following:

1.) Commemoration of the death and burial of St. Martin of Tours (supposedly Martin Luther was baptized and named after him)

2.) The mark of the first day of winter

3.) The end of the Octave of All Souls

4.) The time when new wine is ready for consumption and animals ready for winter butchering

5.) The last feast of the Christian year

Perhaps more importantly, it signifies the beginning of “Quadragesima Sancti Martini” which was ultimately renamed Advent.

Call it the European version of the American Thanksgiving where Christians celebrate Earth’s good bounty with feasting and bonfires. Celebrations officially begin on the eleventh minute of the eleventh hour of the eleventh day of the eleventh month.

So what is served during Martinmas (cause I’m hungry)? Well traditionally the British enjoy eating roast beef on this day, but honestly considering just how wretched British food is, I think it may be more fitting to look to the German tradition… which means the following will be on the table for the carving:

2428_MEDIUM

Goose with Apple Stuffing
(Martinsgans mit Apfelfüllung) (Serves 6 to 8).

1 ready-to-cook goose (8 to 10 pounds)
2 cups water
1 small onion, sliced
1 1/4 teaspoon salt
6 cups soft bread crumbs
3 tart apples, chopped
2 stalks celery (with leaves), chopped
1 medium onion, chopped
1/4 cup margarine or butter, melted
2 teaspoons salt
1 teaspoon ground sage
1/2 teaspoon ground thyme
1/4 teaspoon pepper
1 teaspoon salt
1/4 cup all-purpose flour

Trim excess fat from goose. Heat giblets, water, sliced onion and 1 1/4 teaspoons salt to boiling; reduce heat. Cover and simmer until giblets are done, about 1 hour. Strain broth; cover and refrigerate. Chop giblets; toss with remaining ingredients except 1 teaspoon salt and the flour. Rub cavity of goose with 1 teaspoon salt. Fold wings across back with tips touching. Fill neck and body cavities of goose lightly with stuffing. Fasten neck skin of goose to back with skewers. Fasten opening with skewers; lace with string. Tie drumsticks to tail. Prick skin all over with fork. Place goose breast side up on rack in shallow roasting pan. Roast uncovered in 350° oven until done, 3 to 3 1/2 hours, removing excess fat from pan occasionally. Place a tent of aluminium foil loosely over goose during last hour to prevent excessive browning. Goose is done when drumstick meat feels very soft. Place goose on heated platter. Let stand 15 minutes for easier carving. Meanwhile, pour drippings from pan into bowl. Return 1/4 cup drippings to pan. Stir in flour. Cook over low heat, stirring constantly, until smooth and bubbly. Remove from heat. If necessary, add enough water to reserved broth to measure 2 cups. Stir into flour mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve goose with apple stuffing and gravy. Guten Appetit! (Recipe from the German Embassy)