In the hot depths of a summer afternoon, four cows masticated grass across the road from a parsonage. The pastor joyfully grabbed a camera and set out to take a picture for the background of Sunday’s digital worship service. The sun blazed and lit the pastoral scene.
Quiet murmurings sounds accompanied the cleric as he carefully framed his shot and checked the camera settings. Two cows looked meaningfully at the minister, conferred among themselves with quiet moos, and then arranged themselves for the picture with their compatriots. As a line of sweat dripped from the holy brow, the camera shutter snapped both open and closed: the minister pondered the futility of his pursuit.
Behold the bovine! A beast that is quite moving and very solemn…
Tonight I prepared a random pork shoulder with ingredients we had around the house. I thought I would share the recipe as it turned out nicely. The recipe is nice but takes time, especially in the prep stage. My thoughts were to combine some of the spices I noticed in Eastern European cooking, especially the Polish recipes from my mother’s cookbook.
Boneless Pork Shoulder (1-2 lbs)
1 TBSP Ground Pepper
1 Bay Leaf
Head of Cabbage
1 TBSP Poppy Seeds
1 TBSP Dried Onion
2 TBSP Rice (optional)
1 Clove Garlic, large
First, grind pepper and place with pork into a sealable container. Add bay leaf. Add an equal amount of water to the container. Measure total mass and add 1% of the total mass in salt. So, if you had 1 kg of pork, you’d have 2 kg at the end to which you would add 20 g of salt. This is known as equilibrium brining in the books I have read on food smoking.
The next day, clean, stem, and slice cabbage. Place into crockpot in an even layer. Grind poppy seeds and onion in a spice grinder.
Remove the pork from the brine and let rest. Discard brine and bay leaf. Rub the mixture over the pork on all sides. Sprinkle remaining spice over the cabbage in the slow cooker.
At this point, I ground the 2 TBSP of Rice in the spice grinder for two reasons. First, the rice removed the extra ground mixture from the grinder in an efficient manner. Second, the ground rice helped thicken the liquid that developed in the slow cooker during cooking.
Heat a nonstick pan over medium heat. When hot, sear the meat on all sides until a nice brown. Place the pork over the cabbage in the slow cooker. Peel and mince the garlic. Sprinkle garlic evenly over the pork and cabbage.
Cook on high for 4 hours or low for 6-8 hours. We served the pork and cabbage alongside apple sauce.
I have to admit that this transition from one church to another has been a bit overwhelming lately! Switching from a primarily written leadership at my previous church, to an in-person leadership in a parking lot at my previous church, to a digital leadership in my current appointment has been quite an existential workout over the past two months.
It is hard to imagine that one month ago today we were frantically putting boxes into our cars as my wife and I officially moved to Trumansburg. We still have boxes to unpack and my church office has never appeared so organized. Just yesterday I finally started sanding down the pieces of furniture my wife wanted painted before we put them into their final resting places. There’s still so much to do before we are fully settled!
Catching up with the running train of a church has been an experience, especially as I keep trying new things. As always, it is the odd stuff that sticks out in memory. In my church life, I found myself prone in a creek bed in a gorge earlier this week capturing a picture for tomorrow’s slideshow background. It was a cool picture and definitely worth the silt and creek dust on my clothes..
In my personal life, I took the scooter that I purchased (in a thus fruitless attempt to help me zoom around Syracuse at Annual Conference) to the local skate park to ride around the ramps and pipes with my kids as they each roller bladed, skateboarded, and toddled with a walking bike. I only tripped over my feet and hit the ground once—I was impressed, but still ultimately lost our game of tag.
In my spiritual life, I have found great comfort in using one of the eLearning resources through the Upper Room. I have been reading through Flora Slosson Wuellner’s “Prayer, Stress and Our Inner Wounds” and doing the corresponding eCourse. It has been uplifting to take the time to slow myself down for personal growth.
Wherever you are, I pray that your summer is going well. Rest assured that blogging will become more regular as routine slowly asserts itself in this new place and new space. Blessings today!
The trees reach up with deep green limbs
Waving fingers with verdant grace.
Sunlight dazzles in warm still shade.
Silent the song of breathing hymns
Lifted up from a wooden face
Straining to reach heaven as made.
I sit in the quiet of sacred space before worship. Nobody will walk in to disturb the stillness—a webcam will connect me with others. I am a latecomer to worship online in the age of COVID-19. A green light will shine and I will look into the two lights of the camera: LED lights look like eyes around a lens-shaped nose.
Decaffeinated French Roast coffee sits with a piece of homemade whole-wheat sourdough for my portion of the love feast. The only copy of the bulletin printed on the church copier sits next to offering plates that will not be passed for some time to come. My drum rests with anticipation for the moment it will ring out while I sing quietly into the only microphone.
There will be no packed house for my first SUnday. The building and I will spend time together as we enter into a new space with me as pastor. Interestingly, I do not feel alone. I prepare to meet today like many ministers have over generations—as best as I can in the place I stand.
I am not alone. Sitting in the pastor’s chair the saints surround me.