So God blessed the seventh day and hallowed it, because God rested from all the work that God had done in creation.
There was a time that to honor the Sabbath meant not to work on Sundays, or Saturdays in the Jewish tradition. People use to make food ahead of time and finish chores and farming before the Sabbath, as to honor God’s commandment. There are still those in the Jewish tradition who intentionally live close to the synagogue, so they do not have to drive on the Sabbath. But no matter what day that Sabbath is on, or if you celebrate the Sabbath, it is a time to rest, to take time for yourself. In seminary, we are taught the importance of self care and honoring the Sabbath. This doesn’t mean I don’t work on Sunday, although I don’t do as much school work as I should. But rather, in the chaos of life, of work, classes, roommates, family, papers, and all the other things, I find time to do something that brings joy, is rejuvenating, and life giving.
On almost every Sunday, I wake up not sit in pew, but to visit the San Rafael Farmer’s Market. After about a month of my little ritual, I have discovered where the best tomatoes for my sauce are, who has the best apples, which hummus stand has a better price, and where the best samples are. I have created my Sunday service among the community of vendors, shoppers, and children that run around. I love my Sabbaths. When I get home, I unload my weekly haul and quickly turn to my kitchen. My Sunday kitchen has been filled with the smells of homemade tomato sauce and veggie stock, rising rosemary and garlic pizza dough, biscuits and apple butter, and pumpkin chocolate chips cookies. And although my kitchen may be tiny, it is where my biggest sense of joy comes from. It is in this small space that I take care of my soul.
This week, my Sunday kitchen was filled with even more joy as friends came to share in my meal. It is not uncommon for me to share food with those passing by, but tonight was one of the first time that I had multiple people gathered in my tiny space sharing in food and fellowship. I made a Minestrone Squash soup tonight. In California, we are wimps when it comes to weather. As soon as our thermometers dip below 60, out come boots and scarves and a desire for hot soup. I started mine by sauteing onions, garlic, and carrots in a little olive oil. Unfortunately, I sliced a chunk of my had off cutting carrots on my uber sharp slicer, so my cooking process was temporarily delayed as I debated the need for stitches, which, for the time being, I have decided against. Because of this battle wound, I had some assistance in the rest of my chopping needs. My squash choice for this soup was an adorable Delicata squash I found at the farmers market earlier in the week.
Once I added it to the vegetables, I added my vegetable stock. I made my own stock after I accidentally bought low sodium vegetable stock. I froze it a few weeks ago in a
silicon mold and can use them whenever I need. Each of the stars holds about half a cup of stock. I threw in the my last 10 frozen pods. I typically would have used more, but I was a little low.
I added diced tomatos, more purred since I threw them in a blender for a few seconds, kidney beans, white beans, green onions, thyme, oregano, parsley, and 2 bay leaves. I also added noodles, any will work, but a couple of weeks ago I found turkey shaped pasta. Once the pasta is cooked, I added some kale and let simmer for 10 minutes. This makes a lot of food, so it is best shared!
1/2 Yellow Onion
4 Cloves of Garlic
1 Small Squash
2 Tbsp. Olive Oil
5 Cups Vegetable Stock
1 Can Pinto Beans
1 Can White Beans
1 Pkg. Pasta
2 Cups Kale (ribs removed)
1 tsp. Thyme
1 tsp. Oregano
1 tsp. Parsley
2 Bay Leaves
Salt and Pepper to taste
- Sauté Onions, Garlic, Carrots, and Squash in olive oil.
- Add Vegetable Stock, Tomatoes (Chopped finally or pureed), pinto beans and white beans, undrained
- Add spices and let simmer for 20 minutes.
- Add uncooked pasta and continue to simmer until pasta is cooked.
- Add Kale and let it wilt down.
- Add salt and pepper to taste and serve.
Preparing food and feeding people bring nourishment not only to our bodies but to our spirits. Feeding people is a way of loving them, in the same way that feeding ourselves is a way of honoring our own createdness and fragility. –Shuana Niequist