We have gathered at this wreath
all this Advent season to light candles.
We claim that Emmanuel, God with us
is Light and Darkness in a world
that must work and rest
be generous and self-careful,
experience tears and laughter,
in order to share
both the hurt and humor of others.
from the deep place of knowing it.
Let us light these candles on this holy night.
I light the candle of hope,
and hopelessness cannot hide.
I light the candle of peace,
and expose hatred as fear turned inside out.
I light the candle of joy,
and everyone is welcome with a smile,
a moment of beauty or wonder.
I light the candle of love,
and hands are clasped around the world.
THIS IS CHRISTMAS
The evergreen singing aloud its poem of constant renewal,
The festive mood spreading lilting magic everywhere,
The gifts of recollection calling to heart the graces of life,
The star in the sky calling to mind the wisdom of hope,
The warmth of candlelight glowing against the darkness,
The birth of a child linking past to future,
The symbol of love absorbing all violence
THIS IS CHRISTMAS
The Sunday Brunch Advent/Yule week 4
It's Sunday so you know what that means! It's the Sunday Brunch. We have our final candle liturgy for yule this year from Howard Thurman. Lindsay shares her amazing Brown Sugar Oatmeal Cookie recipe. We also have the latest Book Brunch (which has a link to our very own Chandler Cox's new book, Sunday Setlist, MMM That's Good Coffee (or Tea) and the Song of the Week. Bon Appetit!
Song of the week
The Book Brunch
mmm that's good coffee (or tea)
The Sunday Brunch - Advent/Yule week 3
It's Sunday, so you know what that means. It's the Sunday Brunch. It's almost CHRISTMAS!!! This week we have another Yule/Advent Candle Liturgy from Howard Thurman. This weeks recipe is Anthony Bourdain's famous Les Halles Fries. Then we have a fresh set list, book brunch, MMM That's good coffee (or tea) and the song of the week. Here we go - Bon Appetite.
How to Make Bourdain's French Fries from Les Halles:
The legendary Anthony Bourdain spent years serving some of the best no-nonsense French brasserie food at Les Halles in New York, including their famous French fries.
"We're famous for our French fries at Les Halles. Many have said that we make the best fries in New York. Naturally, I agree," Bourdain wrote in his first collection of recipes, Anthony Bourdain's Les Halles Cookbook: Strategies, Recipes, and Techniques of Classic Bistro Cooking.
Total Prep: Serves 4
4 Idaho potatoes, big, long ones
2 quarts or more peanut oil to fill fryer (or pot)
2 large bowls
Deep fryer or heavy-bottomed pot Skimmer or wire basket (if using a pot)
Step 1: Prep
Fill a large bowl with ice water. Peel the potatoes and cut them into 1/2-inch thick sticks. Put them immediately into the bowl of ice water to keep them from oxidizing. Leave them in the water anywhere from 30 minutes to overnight, then rinse well in cold water to take out a large amount of the starch.
Step 2: Blanch
In a deep fryer or heavy-bottomed pot, heat the oil to 280°F and cook the potatoes in batches, about 6 to 8 minutes for each batch, until they are soft and their color has paled from opaque white to a semi-translucent white. Do not get impatient and yank them out early. Remove them from the oil with the skimmer or wire basket and spread evenly on the baking sheet. Let them rest at least 15 minutes.
Step 3: Fry
Bring the oil up to 375°F, no hotter, no cooler. Fry the blanched potatoes in batches for 2 to 3 minutes, each, or until they are crispy and golden brown. Remove from the oil with the skimmer or wire basket, shake off the excess oil.
Step 4: Serve
Immediately drop the fries into the other large bowl, which has been lined with a clean, dry towel. Add salt to taste and whip out the towel. Toss the fries around in the bowl and serve while still hot.
It's Sunday, so you know what that means. It's the Sunday Brunch. This week we have another Yule/Advent Candle Liturgy from Howard Thurman. We also have a grilled cheese with pesto and prosciutto sandwich from the Stanley Tucci cookbook (yes that Stanley Tucci and yes it is delicious). Then we have a fresh set list, book brunch, MMM That's good coffee (or tea) and the song of the week. Here we go - Bon Appetite.
Song of the week
Grilled Cheese with Pesto and Prosciutto
SIDE NOTE: This is from the Tucci Table Cookbook by Stanley Tucci. I (Mic) have always been a huge fan of Tucci's movies but when I discovered his Searching for Italy series on CNN I started checking out his cook book. My love for all things Tucci runs deep LOL - Lindsay even go me a signed copy of his book "Taste: My Life Through Food". But this simple recipe is LEGIT! Check it out:
The Book Brunch
MMM that's good coffee (or tea)
Hope is here
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