My students are reading Liturgy of the Ordinary by Tish Harrison Warren. A delightful, restful book, she ties the daily activities of waking up and making beds and brushing teeth to the wider liturgical patterns that mark our lives as disciples. The simplicity of her prose and the grace she approaches our foibles is like a summer rain on a thirsty garden. I find myself looking anew at all the practices of my life, ways that I’ve always looked, but forgotten in the rush and busyness of long days and yeses to too many tasks. We need reminders. We need voices that invite us to slow down and pay attention.
Annie Dillard’s quote, found many times in these blog pages in the past 10 years, has jumped out at me repeatedly this past week: from Tish’s book, websites, other articles, lectures I’m giving, and my own journal:
“How we spend our days is, of course, how we spend our lives.”
The Contemplative Cottage represents the way I hope to spend my days and, ultimately, my life. It is more than a house, but a way to pay attention to the ordinary things of life and see their beauty and experience them as means of grace.
But even in a life that is filled with teaching theology and reading and pondering how to make space for God, the very teaching and reading and pondering can fill that space. The performance aspect of teaching and productive drive toward scholarly work make the focus on daily life in the Cottage, well…quite ordinary. And I have found myself asking, is it enough? Are just simple reflections on attending deeply to life enough?
Because it is in the ordinary, the daily, the little practices, beauties, and simple joys that a life is lived. The mystics call us to “follow the savor,” so sharing these moments in the Cottage allows me to savor, and invite you to attend deeply to your own life.
The air has that slight touch of chill now as October approaches, the leaves are curling, flowers fading, and the Harvest Moon hangs brightly. What could be more ordinary and more wonderful than a healing autumn soup? My friend introduced me to this recipe, which I made and then promptly made again with some adaptations. The tastes meld together–not too spicy, just enough to warm one on a cold, blustery day. The colors celebrate the brilliant yellows and reds this season brings, with a touch of dark green as summer leaves give way to autumn gold. The garlic is an excellent remedy to chills and colds, and the spicy heat will gently clear sinuses. May it nourish your body and, in the making of it, help you to celebrate ordinary beauty.
Coconut Red Curry Soup with Butternut Squash and Chard
- 4 teaspoons of oil
- 1 large sweet onion, diced
- 4 cloves of garlic, pressed (or more if you like!)
- 1 tablespoon, fresh grated ginger
- 1 small to medium butternut squash, no skin, small chunks (about 3 cups)
- 1 medium or 2 small limes, zested and juiced
- 1 teaspoon of turmeric
- 1 teaspoon salt
- 2 tablespoons of Thai Red Curry Paste
- 1 quart of either chicken or vegetable broth
- 1 tub of silken tofu (silken is important); you could use chicken, already diced and cooked.
- 5 small chard leaves, chopped (small is about 10 inches)
- 1-14 ounce can coconut milk
- 1/3 cup of chopped cilantro or flat leaf parsley
Cut squash in long halves, clean out seeds, then microwave for 10 minutes, or until the skin is easily removed. Let cool and then cut into small chunks.
Sauté onion, garlic and ginger for 5-7 minutes. Add lime zest, turmeric, salt, and curry paste, and stir. Stop and savor the smell as the different ingredients come together.
Pour in stock, stir. Add squash and bring to a boil. Reduce heat to low and cover. Simmer for 20 minutes.
Stir in loosely diced silken tofu (I dice it in the tub–it will fall apart anyway), chopped chard leaves, and coconut milk. Warm through, about 5 minutes. Add cilantro (or flat leaf parsley), and lime juice (very important!). Stir and let mingle for about 10 minutes.