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Remembering that it happened once,
We cannot turn away the thought,
As we go out, cold, to our barns
Toward the long night’s end, that we
Ourselves are living in the world
It happened in when it first happened,
That we ourselves, opening a stall
(A latch thrown open countless times
Before), might find them breathing there,
Foreknown: the Child bedded in straw,
The mother kneeling over Him,
The husband standing in belief
He scarcely can believe, in light
That lights them from no source we see,
An April morning’s light, the air
Around them joyful as a choir.
We stand with one hand on the door,
Looking into another world
That is this world, the pale daylight
Coming just as before, our chores
To do, the cattle all awake,
Our own white frozen breath hanging
In front of us; and we are here
As we have never been before,
Sighted as not before, our place
Holy, although we knew it not.

Wendell Berry, A Timbered Choir

I forgot to link to a little Christmas gift list for foodies that I posted up at Burnside…check it out and leave your suggestions in the comments!

If you’re looking for something pretty, healthy, and different to serve as a holiday appetizer, make some beet hummus. It’s quick and easy too – bonus!

DSC_0009Beet Hummus 
Not at all adapted from A House in the Hills

Ingredients
2 medium beets
2 tbsp tahini
2 cups chickpeas
1 small lemon
1-2 tsp salt

Directions
Peel and chop beets into medium cubes, put into sauce pan with about an inch of water and simmer until beets can be easily pierced with a fork, then drain the water. Combine beets, chickpeas, garlic, lemon juice, sea salt and tahini in food processor and blend. I added a little olive oil at the end because it was a little thick without it. I served it with carrot, celery, and pita chips.

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