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.

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Third Sunday in Yule/Advent
Here is a little Liturgy you can use as you light the Second Yule/Advent Candle. Gather round the advent wreath and light the first and second candles. Read the liturgy and then ask everyone to share what Joy means to them. Close with everyone sharing one thing they are thankful for

I will light three candles
to sparkle with joy.
For God lights constellations
and the tips of angel wings
light years far away,
and light years as near as breath.

and the lights that say ­
this is a home that welcomes all,
every age, race, education,
ability, orientation, ethnic origin,
gender identity, job status,

old friend or stranger becoming new one,
those who claim their history
and their identity,
others who close their lips to listen
and feel the joy in their hearts.

We raise three candles,
and know we cannot do it by ourselves
for each of us have only two hands.

For ordinary, available, gentle, brave,
and with wide-open doors,
is the hope, peace and joy of Advent.

I will light Candles this Christmas,
Candles of joy despite all the sadness,
Candles of hope where despair keeps watch,
Candles of courage for fears ever present,
Candles of peace for tempest-tossed days,
Candles of grace to ease heavy burdens,
Candles of love to inspire all my living,
Candles that will burn all year long. (Howard Thurman)

Happy xmas (war is over)

So this is Christmas and what have you done?
Another year over, a new one just begun.
And so this is Christmas, I hope you have fun,
The near and the dear one
The old and the young
A very merry Christmas
And a happy new year,
Let's hope it's a good one
Without any fear
And so this is Christmas
For weak and for strong,
(War is over if you want it)
For the rich and the poor ones,
The road is so long.
(War is over now)

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The Book Brunch

MMM That's Good Coffee (Or Tea)

Brimming with cinnamon, ginger, cardamom and cloves, this adventurous blend is our caffeine-free interpretation of chai, the piquant Indian brew traditionally made with black tea. Try it with milk and sugar for a true chai experience.

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

Ingredients

4 Idaho potatoes, big, long ones

2 quarts or more peanut oil to fill fryer (or pot)

Table salt

Equipment

2 large bowls

Deep fryer or heavy-bottomed pot Skimmer or wire basket (if using a pot)

Baking sheet

Towel

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.

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