#Lent

[thewordfortheday]

Jesus said, "It is finished." John 19:30

When Jesus lifted up His voice and said, " It is finished," He did not mean His life was ebbing away or God's plan had been foiled. Though death was near, Jesus realized the last obstacle had been hurdled and the last enemy destroyed. He had successfully and triumphantly completed the task of redemption. With the words, "It is finished," He announced that Heaven's door was open. Kingdoms and empires come and go, but the cross and all it stands for will always remain towering over the wrecks of time!

Billy Graham

[theonion]

[psalms-and-spells]

God Bless the Palestinian Muslims who are celebrating Ramadan. God Bless the Palestinian Christians who are celebrating Lent. God Bless the Palestinian Jewish people who are celebrating Passover.

I hope God makes this time of fasting easier on them and that they get closer to God. I pray that someday God will grant them rest and safety.

[jesus-son-of-man]

For Lent I will be giving up

[proseandpsalms]

It is far more fulfilling to think of Jesus dying on the cross as an act of solidarity, rather than one of sacrifice.

In this essay, I will...

[seraphim-eternal]

Now I have known in part; then I shall know fully, as I have been fully known.

1 Corinthians 13:12

[joanofarcs-stigmata]

im giving up wishing suffering upon others for lent. im giving up wishing cruelty on politicians and bigots. i am praying for my enemies for lent. i do not have to excuse their actions or ignore the pain they cause, to deny their bigotry or the danger of their power. but i am called to forgive seventy times seven. not for others, but in my heart, for myself. i am loving my enemy this lent.

[many-sparrows]

> go to church on Ash Wednesday

> feel like Christ has pulled apart his chest and nestled me within the warmth and comfort of his own body

[hobohobgoblim]

So it's Ash Wednesday and I have an Ash Wednesday story.

For most of my childhood I went to Catholic Church where my dad and godparents and most of the adults I knee played the music. Sometimes that included me because church was MANDATORY. I won't go into the many ways that fucked me up for now. The parish priest was an old-school fire and brimstone asshole, but this Ash Wednesday he'd been ill, so in his place we got this young priest with a lilting Irish accent who gave a sermon on Lent like none my 13 year old ears had ever heard. It went something along the lines of:

"God loves you, and therefore God wants you to be happy, to feel joy, comfort, and love. (Least. Catholic. Sentence. Ever.) Now I know that we often look at Lent as penance for our sins, but I ask you why should penance be cruel? If God wants you to be happy then make your penance an act of joy. This Lent don't give up the things that bring you joy, give up the things that bring you misery, sadness, pain, and anger. Fast from the things that keep you from God's joy."

And that's the story of how I gave up Catholicism for Lent.

[thewordfortheday]

1 Peter 2:24

He Himself bore our sins in His body on the tree, so that we might die to sins and live for righteousness, by His wounds you have been healed.

Jesus bore our sins. He didn't just carry them, He suffered the penalty we deserved. His anguish was our healing, His suffering our righteousness.

Father God,

Thank You for Your great love and for being so gracious to us. There is none who can be compared to You, O God. Your greatness is beyond imagining and Your love beyond my dreams. I will live this day for Your glory, through Jesus Christ my Lord. Amen

[voidingintotheshout]

Right now it’s Lent AND Ramadan.

It’s LLAMADON!

[theonion]

“I realize it’s supposed to be a festive time of conception and new growth in the womb of Mother Earth and all,” Birch said. “But I just know that within an hour of arriving, things will get so bad that I’ll be reverting to my 12-year-old self, hiding in the rec room downstairs, wearing my Iroquois false face mask and fingering my runes for comfort. It’s not worth it.”

Full Story

[apesoformythoughts]

“We call Lent a ‘penitential season’. It is striking, then, that the symbol with which it begins does not focus so much on personal sin as on our contingence as created beings […] To take the ashes is to confess kinship with this world of dust, to declare our readiness to abdicate pretensions to omnipotence. Standing before God in this way, I profess that I am not God. I admit the chasm that separates me from him. I accept the uncomfortable otherness of God. He is what I am not, yet my being bears his mark. I crave a completion no created thing can give. I walk this earth as yearning incarnate. I am at home, yet a stranger, homesick for a homeland I recall but have not seen.”

— Erik Varden: The Shattering of Loneliness

[najia-cooks]

[ID: A group of pastry pinwheels on a blue plate next to a bowl of yoghurt garnished with parsley. End ID]

صفيحة يافاوية / Safiha yafawiyya (Yaffan pinwheels)

The dish

صَفِيحَة يَافَاوِيَّة ("ṣafīḥa yāfāwīyya") is a type of safiha, or flatbread, believed to have originated in the coastal city of يافا (yāfā; "Yaffa," sometimes "Jaffa"). While other versions of safiha consist of a flat piece of dough topped with meat, Yaffan safiha are made by rolling dough out to a transparent thinness, folding it to enclose a filling of meat or spinach, and then whirling it around into a pinwheel shape. More highly valued in Yaffa than flat safiha, Yaffan safiha inspires proprietary feelings amongst residents and emigrants. The technique has, however, spread to other areas in Palestine, as well as to Alexandria, Egypt, where a large number of Yaffan exiles have resettled.

Yaffan safiha may also be called "حواية" ("ḥawāya"), after a kind of towel that is stitched into a spiral and placed on top of the head to cushion it while carrying jugs of water, or trays that are hot from the oven. One Yaffan woman remembers her mother assembling these pastries at home and then bringing them, in a large copper tray, to the baker, so they could be cooked in a shared oven for a small fee. The baker's wife would have to wait to use the oven another day. The usage of communal ovens by those who do not have an oven in their home is still common practice in rural areas of Palestine.

Traditionally, the dough used to make Yaffan safiha includes only flour, salt, oil, and water. Some modern Palestinian recipes leaven the dough with baking powder; or include milk powder as a way to use food aid from NGOs, which seek to alleviate the effects of the Israeli occupation's extreme restriction of transport, travel, and agricultural activities on Palestinians' diets. With a spinach filling and without milk powder, the safa'ih may be described as "صيامي" ("ṣiyāmī): a word derived from "صِيَام" ("ṣiyām"; "fast") but which, due to the abstention from meat mandated during the Lenten fast, is colloquially used to mean "vegetarian."

Golden brown and fragrant with olive oil, these safa'ih combine layers of crisp, flaky dough with a savory, well-spiced filling. Recipes for both a 'meat' and a spinach filling are provided. A side of yoghurt and a garnish of mint round out the flavors of the filling and add tanginess and textural contrast.

[ID: Close-up of two pinwheels cut open to reveal a spinach filling and a 'meat' filling between thin layers of pastry. End ID]

The Bride of Palestine

Yaffa is a port city with an ancient history which, until the 20th century, was the largest Arab city in, and the cultural and economic capital of, Palestine. For this reason it has sometimes been called عروس" "فلسطين ("'arūs filasṭīn"); "The Bride of Palestine." With the 1909 founding of the nearby Tel Aviv, Yaffa began to be considered its "twin" or "sister" ("האחיות") city; it had a distinctly Arab character where Tel Aviv was almost entirely Jewish. Yaffa was thus considered in disctinctly racialized terms: both attraction and threat; a source of authentic rootedness in the land which could be tapped, but also a potentially contagious bastion of Oriental "weak[ness]" ("חליש").

Yaffa had been a popular destination for culinary tourism in Mandate Palestine, with young settlers heading to the seaside to escape from religious studies and religious dietary restrictions—associated with diaspora Judaism and a lack of connection to a homeland—and to eat earthier Arab foods such as hummus, falafel, kebab, and ful.

In 1948, Zionist paramilitary organization Irgun dropped several tons of British bombs on major civilian areas of Yaffa in order to overwhelm resistance and empty the city of its Arab population; they destroyed the much of the Old City in the process. The neighborhood of المنشية (Manshiya) was destroyed shortly thereafter. Beginning in December of 1948, Yaffa was, part by part, annexed to Tel Aviv.

Today, despite the annexation and the Hebraization of the street signs, Yaffa maintains an Arab character in popular discourse. The call to prayer is heard in the streets, and the أبو العافي (Abulafia) bakery and أبو حسن (Abu Hassan) hummus restaurant and remain where they have been since the 1760s and 1970s, respectively. But increasing gentrification, rising rent prices, cafes and restaurants which cater to tourists and settlers, and the construction of Jewish-only residential projects threaten to continue the ethnic cleansing of the ancient city.

Yaffan Cuisine

Israeli occupation has tended to collapse some of the regional distinctions within Palestinian cuisine, as Palestinians are forced into exile or else crowded into Gaza and into smaller and smaller enclaves within the West Bank. Some dishes, however, still have variations that are associated with particular cities. Stuffed red carrots (محشي الجزر الأحمر; "maḥshi al-jazar al-'aḥmar"), cored and filled with rice and spiced meat, are a dish common throughout Palestine but cooked differently everywhere: in a sauce of lemon juice, pomegranate molasses, and red tahina in Gaza; in tamarind paste in Al-Quds and Ramallah; and in orange juice in the orange-rich Yaffa region. Abu Hassan restaurant serves مسبحة (msabbaha), a Yaffan classic in which chickpeas and tahina are mixed with green chili pepper, and lemon juice.

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Ingredients:

For the dough (makes 32):

500g flour (4 cups + 1 Tbsp)

1 tsp table salt

2 Tbsp olive oil

Enough water to form a soft, tacky dough (about 1 3/4 cup / 500mL)

For the meat filling (makes 16):

125g vegetarian ground beef (as a substitute for minced lamb)

1 small yellow onion, minced

1 Tbsp olive oil

1/2 tsp ground allspice

1/2 tsp ground black pepper

1/2 tsp ground cardamom

1/2 tsp table salt, or to taste

1/2 Tbsp ground sumac

1/2 Tbsp pomegranate molasses (optional)

For the spinach filling (makes 16):

500g spinach, washed and chopped

1 tsp kosher salt, for removing water

1 small yellow onion, minced

1 Tbsp olive oil

1/4 tsp ground black pepper

1/4 tsp table salt, or to taste

Squeeze of lemon juice

1 tsp shatta (hot red pepper paste)

1/2 Tbsp pomegranate molasses (optional)

Some recipes include sumac in the spinach filling, but this is not considered traditional.

Instructions:

For the dough:

1. Measure dry ingredients into a large mixing bowl. Add oil and mix briefly. Add water, a little at a time, until the dough comes together into a slightly tacky ball. Knead for five minutes, until smooth and elastic.

2. Divide dough into 16 balls of about 50g each. Roll it out into a cylinder and cut it in half repeatedly; or weigh the dough using a kitchen scale and divide by 16.

3. Pour some olive oil in a tray or baking sheet and coat each dough ball. Leave them on the tray, covered, to rest while you prepare the fillings.

For the meat filling:

1. Heat 1 Tbsp olive oil on medium-high. Add meat and fry, stirring often, until nearly cooked through.

2. Add onions, salt, and spices and fry until onion is translucent.

3. Remove from heat. Stir in sumac and pomegranate molasses. Taste and adjust. Let cool.

For the spinach filling:

1. Mix spinach with salt and let sit 10-15 minutes. Squeeze to remove excess water.

2. Heat 1 Tbsp olive oil in medium-high. Fry onion, salt, and pepper for a minute until translucent.

3. Combine all ingredients. Taste and adjust salt.

To assemble:

1. Oil a clean work surface, as well as your hands. Spread a dough ball out into a very thin, translucent circle by repeatedly patting with your fingers while pushing outwards. Be sure to push outwards from the center so that the circle does not become too thin at the edges. A few small holes are okay, since the dough will be folded and rolled in on itself.

2. Cut the circle in half with a sharp knife. Spread 1/16 of either filling in a thin line along the cut edge, leaving a margin of 1 cm (1/2") or so.

3. Roll the edge of the dough (the cut edge) over to encase the filling. Continue rolling, trying as much as possible to exclude air, until you have a long rope of dough.

4. Roll the rope around in a tight spiral. Tuck the very end of the dough underneath and press to seal. Place on a preparing baking sheet.

5. Repeat until the filling and dough are used up. Meanwhile, preheat an oven to 375 °F (190 °C). Bake the safiha in the top third of the oven for 25-30 minutes, or until golden in color. 

Serve warm with yoghurt.

[angeltreasure]

It is not only us laity that struggle during Lent, but our priests are struggling too. Despite what they may show on the outside, your own priest is struggling too with the spiritual battle against the evil one.

You must pray for everyone, especially your priests.