Sacred Eating

Gratitudes:
1. Eating Verlen’s pepper. Great gratitude to the person who harvested them and brought them to church. It feels like such a sacred moment to share the food of a friend who has died. I could feel his smile.
2. Graceful lines of ink on paper
3. Stretching, strengthening
4. Origami. I found a pattern for a sweet little bat today, and my second try turned out a darling little critter. Now I need to find some pliable black paper.
5. Making knots in string. Crocheting again. All these bits of art and craft that make make life shiny.

May we walk in Beauty!


“Why are you so determined to keep your wild silently inside you? Let it breathe. Give it a voice. Let it roll out of you on the wide open waves. Set it free.”
―Jeanette LeBlanc
*****
“Lots of people talk to animals. . . . Not very many listen though. . .that’s the problem.” ―Benjamin Hoff, The Tao of Pooh
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“When war is our only industry, the only crop is blood.” ―Will Giles
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Plant
So that your own heart
Will grow.

Love
So God will think,
“Ahhhhh,
I got kin in that body!
I should start inviting that soul over
For coffee and
Rolls.”

Sing
Because this is a food
Our starving world
Needs.

Laugh
Because that is the purest
Sound.
—Hafiz
*****
“My journey has taught me that I must learn religion as the mystics learned it, through the inward quest that Jungian psychology has helped me with so much. Banding together in institutions, whether religious, academic or professional, helps some feel secure and able to look down on the unenlightened. But I’ve clearly learned that the inward quest must become one’s own before it’s any good at all.”
—Bud Harris, Ph.D.
*****
“In many shamanic societies, if you came to a medicine person complaining of being disheartened, dispirited, or depressed, they would ask one of four questions: “When did you stop dancing? When did you stop singing? When did you stop being enchanted by stories? When did you stop being comforted by the sweet territory of silence?” —Gabrielle Roth
*****
“Blessed be your longing. Your endless ache. Your sharp crystal shatter. Your sea glass heart.” ―Jeannette LeBlanc

Susquehanna Turkey

Today’s prompt is to title your poem the name of a food, and go from there. Mine just turned into a recipe.

Dutch Goose

Also known as hogmaw,
pig stomach,
Susquehanna turkey.

The recipe begins with an attitude:
Nothing goes to waste.
When you butcher,
set aside the feet for souse,
prepare the intestines for sausage,
remove the inner stomach lining.
(Okay, so that you may discard.)
All the extras go for the scrapple.

Wash the bag of the stomach
and soak in salted water for hours.
Make up a filling of potatoes,
cabbage, onion, and ground sausage.
Mix with egg, parsley, and milk.

I remember it was peppery,
though the recipes all
contain a dearth of pepper.

Stuff the stomach full
and sew it closed securely.

Roast for hours in the oven.
Baste with butter.
Serve with gravy
made from the drippings.


Gratitude List:
1. Sleeping through the night.
2. Grandma’s cookbook
3. Moving forward
4. Listening together
5. Three deer in the caw pasture at dusk.

May we walk in Beauty!