Yesterday was the first Sunday of the Nativity Fast. Our Advent has begun. While we are trying to keep things quiet and simple, we’d always had an Advent wreath before we joined the Orthodox Church. However, now advent is a little longer than it was before. With a little looking, I found this idea for a wreath with seven candles. We use this plan along with some ideas from Liturgical Year for Little Ones to help us focus on the season at hand.
While we didn’t have time last night to get out the whole wreath, we did pull out the green candle and complete our readings. While we continue our theme this week of faith, we discuss how God takes care of us in every way. This is particularly evident as we attempt to follow the guidelines of the fast and think outside ourselves to make a family plan for alms giving. To aid our discussion this year, I found this book at the library. It presents different families around the world alongside the food that they eat in a week. It is eye opening to young and old to see this information in such a visual format. There is also a companion book that shows families with all of their material possessions. I think that it will be a great one to use in the next few weeks as we purge toys and clothes before Christmas.
I won’t tell you the particulars of our family’s alms giving plans. That part is for each family to decide. There are Christian charities and secular charities; local and global. Choose what you will, choose within your means, and choose something meaningful for your family. Whatever you do, do it out of love for God and your fellow man.
Saturday night my mom made my Adzuki Beans with Kabocha Squash in the slow cooker. Thanks, Mom! Tonight we repeated our burritos with pinto beans, orange sweet potatoes, and caramelized onions. Hence the quiet here this weekend.
The new recipe was Sunday’s dinner.
Garlic-Sage Spaghetti Squash
1 spaghetti squash, seeded
3 cloves garlic, minced
1/3 cup olive oil
1-2 tsp salt, to taste
15-20 sage leaves from the garden, thinly sliced (try 1 tsp dried)
1 bunch spinach, kale, or swiss chard, thinly sliced
3 cups white or cranberry beans, cooked (don’t forget to cook them, mine were already frozen)
Preheat the oven to 350 degrees. Place the squash cut side down on a baking sheet and roast for 45-60 minutes or until tender. Cool and scoop out the flesh.
While cooling the squash, heat a skillet on med-low heat. Add the oil, garlic, and salt. Gently infuse the garlic for 5-10 minutes being careful not to burn the garlic. Turn down the heat if necessary.
Add the sage and the greens and stir until wilted. Stir in the beans and heat until warm.
Toss with the cooked spaghetti squash and serve with a side salad.