Although an English major and someone somewhat familiar with the Oxford Movement, I had never come across this book.
Here is his poem on catechizing small children
HT: Gottesdienst
Showing posts with label Resources. Show all posts
Showing posts with label Resources. Show all posts
16 May 2013
Church Year in Verse
I found this wonderful little book today, The Christian Year: Thoughts in Verse for the Sundays and Holydays Throughout the Year by John Keble.
Although an English major and someone somewhat familiar with the Oxford Movement, I had never come across this book.
Here is his poem on catechizing small children
HT: Gottesdienst
Although an English major and someone somewhat familiar with the Oxford Movement, I had never come across this book.
Here is his poem on catechizing small children
HT: Gottesdienst
08 March 2012
Lenten Resources
Check out Emmanuel Press!
Last year we sent Easter cards to our extended family, and everyone loved it!
Last year we sent Easter cards to our extended family, and everyone loved it!
19 November 2011
Church Year Art
If you haven't noticed, I really like art. I found on a home school blog the idea to buy a Metropolitan Art Museum desk calendar each year, then laminate the art you want to keep for future use!
Admittedly, there aren't as many church-year relevant pieces as I'd like, but there are even some pages I might frame and hang up. (Side note: large bookstore calendars are great for finding art you want to display in your home. Buy discount ones after the New Year. Way cheaper than buying prints or posters from museums. We have the Rublev Trinity above our fireplace, from an icon calendar on sale for $5.)
Another idea is to scoop up coffee table art books from antique malls or library book sales. You have to get used to taking a razor blade to books, though....
Admittedly, there aren't as many church-year relevant pieces as I'd like, but there are even some pages I might frame and hang up. (Side note: large bookstore calendars are great for finding art you want to display in your home. Buy discount ones after the New Year. Way cheaper than buying prints or posters from museums. We have the Rublev Trinity above our fireplace, from an icon calendar on sale for $5.)
Another idea is to scoop up coffee table art books from antique malls or library book sales. You have to get used to taking a razor blade to books, though....
13 April 2011
Greek Easter Dinner
Disclaimer: I have never hosted Thanksgiving, Christmas, or Easter. Our home, my parents' home, and my husband's parents' home form an equilateral triangle whose sides are ten miles. I have never made a meal (besides breakfast) for those holidays. So, no, I have not made the following menu, although I have made the individual dishes separately. (And they are all yummy; my 2-year-old, 3-year-old, and picky husband have not complained.)
To expand this disclaimer, I probably actually do ( and/or complete) only 20% of the activities I suggest on this blog (if you already haven't figured this out from the lack of photos I post). So hopefully a poor reader out there isn't feeling guilty because she isn't coloring every single coloring page with her kids. I'm blogging because I want to start compiling a curricula now, while my kids are very small, and because I want to hear what you all do! Hopefully, by the time my older children are 6 or 7, I'll have all the Church Year activities anyone could hope for on this blog (or maybe even in organized print!).
This menu is taken from A Return to Sunday Dinner by Russell Cronkhite. Although some of the author's essays are corny, I highly recommend this cookbook. It offers 15 or so regional/ethnic Sunday dinner plans and recipes, with tips for how to have it ready to serve by mid-afternoon, with minimum morning prep. (Key: LOTS of prep on Friday and Saturday).
Salad of Spinach, Cucumber and Radish with Lemon Yogurt Dressing
2 8-ounce bags baby spinach leaves
1 cucumber, peeled and thinly sliced
8 radishes, trimmed and thinly sliced
1 bunch green onions, thinly sliced
Thoroughly rinse the spinach leaves in cold water to refresh them and discard any tough stems or wilted leaves. Shake the spinach dry in a colander covered with a clean tea towel or in a salad spinner. Toss with the sliced cucumbers, radishes and green onions. Refrigerate in a salad bowl covered with a damp paper towel or plastic wrap.
2 cloves garlic
1/2 t. coarse salt
1 t. sugar
2 T. lemon juice
1 c. plain yogurt
1/4 c. extra virgin olive oil
1/4 t. black pepper
1 T. fresh chopped dill
1 T. fresh chopped parsley
Combine the garlic cloves in a small mixing bowl with the salt and sugar; use a fork to mash them into a paste. Whisk in the lemon juice and the yogurt; then slowly whisk in the olive oil until blended.
Just before serving, add the fresh chopped dill and parsley to the salad and lightly toss together with the dressing.
Butterflied Leg of Lamb with Roasted Red-Skinned Potatoes
[note: most of my Church Year recipe books note that a variety of Easter bread, NOT potatoes, is traditional. Everyone was tired of eating potatoes all winter/Lent.]
Have your butcher bone out the leg of lamb keeping the shank attached and trimming away any excess fat, and then butterfly it for easy preparation.
1 lb. leg of lamb, butterflied
6 whole cloves of garlic
Pinch of coarse salt
2 T. fresh chopped rosemary
1/2 c. packed fresh basil leaves
1/4 c. packed fresh mint leaves
2 T. cracked peppercorns
2 lemons, halves, seeds removed
1/4 c. olive oil
Coarse salt to season
1. Place the lamb cut side up on a clean work surface. Sprinkle the garlic with a pinch of salt in a small mixing bowl and use a fork to mash the garlic to a paste; spread the mashed garlic evenly over the inside of the lamb and sprinkle with half of the chopped rosemary. Lay the basil and mint leaves over the rosemary, then roll the lamb leg back into its natural shape.
2. Tie the lamb securely with kitchen twine, knotting it every two inches, then tie lengthwise. Rub the remaining rosemary and the cracked peppercorns into the exterior surface of the lamb. Squeezed the halved lemons over the lamb and drizzle with the olive oil. Cover with plastic wrap and marinate overnight or for up to 24 hours.
3. Adjust the lower rack near the bottom of the oven, leaving enough room on the top rack for the veggie casserole. Remove the lamb from the refrigerator. Sprinkle it with coarse salt and allow it to rest for 45 minutes at room temperature. (Note: now is a good time to grill the vegetables for the casserole.)
4. Place the lamb in a shallow roasting pan and transfer to a 450F oven. Roast the lamb for 15 minutes, then reduce the heat to 325F and cook for 1 hour longer. The roast will be rare at this point.
Potatoes
2 lbs. small red-skinned potatoes
2 T. olive oil
2 cloves garlic
1 T. fresh chopped rosemary
Salt and pepper to taste
.
1. Cut the potatoes in half and toss them with the olive oil, garlic, and rosemary in a mixing bowl. After the lamb has roasted for 1 hour, scatter the potatoes around the roasting pan, sprinkle with salt and pepper and continue baking with the roast until the meat thermometer inserted into the thickest part of the lamb reaches 140F (about 20-25 minutes). Remove the lamb from the pan and place it on a clean cutting board. Allow it to rest 15 minutes before slicing.
2. Increase the oven temperature to 400F and spread the potatoes evenly in the bottom of the roasting pan. Return the potatoes to the oven and let them continue baking until they are fully cooked and nicely browned, 15-20 minutes.
Carefully cut away the kitchen twine. Hold the lamb at the shank end and evenly slice the meat witha sharp carving knife. Transfer the shank to a warm platter and fan the slices out from the shank across the middle of the platter. Scatter the potatoes around the meat; if desired, garnish the platter with fresh herbs. Pour the juices from the pan and the cutting board over the meat and potatoes.
Grilled Zucchini with Eggplant, Feta and Tomatoes
[I've never made this dish in April (or March, for that matter); who in the Midwest has eggplant, zucchini and tomatoes at Easter?! Who in the entire United States? If I use this menu in the future, I will probably substitute an asparagus dish. But here it is. I have made versions of this many times in August, and it is really yummy.]
4 medium zucchini
2 medium onions
2 medium eggplants
1/4 c. olive oil
Coarse salt
1. Trim the zucchini ends and cut lengthwise into 1/3" thick slices. Peel the onions and cut into 1/3" thick slices. Hold at room temperature while you prepare the eggplant.
2. Use a sharp knife to cut the stem and ends off each eggplant; then peel and cut lengthwise into 1/2" thick slices. Sprinkle the eggplant slices with coarse salt and place in a colander for 30 minutes to drain the bitter juices; then rinse and pat dry with paper towels. Brush the slices of zucchini, onion and eggplant with olive oil and season with salt.
3. Grill the vegetables directly over high heat, turning them once: 6-8 minutes for the eggplant, 4-5 minutes for the onion, and 2-3 minutes for the zucchini; or lay the vegetables on lightly oiled baking sheets, turn your oven heat to high and broil.
2 T. extra-virgin olive oil
2 cloves garlic, minced
2 T. diced onion
4 c. peeled, seeded and diced tomatoes
2 t. fresh chopped mint leaves
Salt and pepper to taste
2 c. crumbled feta cheese
Heat the olive oil in a skillet over medium heat. Saute the garlic and onion until translucent, 2-3 minutes. Toss in the tomatoes and simmer until the liquid is reduced, 4-5 minutes. Add in the chopped mint leaves, season to taste with salt and pepper and remove from heat.
Arrange the grilled eggplant on the bottom of a lightly oiled 13x9-inch casserole, followed by the onion and then the zucchini. Cover with 1 1/3 cups of the crumbled feta and lace the dish with the tomato topping. Place the casserole in the oven at the same time that you add the potatoes to the lamb roast; bake at 325F for 20-25 minutes. Increase the temperature to 400F, sprinkle the top of the casserole with the remaining 2/3 c. feta and continue baking 10-15 minutes.
Rustic Village Bread
1 pkg. active dry yeast
1/4 c. warm water
1 T. honey
1 T. olive oil
1/4 c. plain yogurt
1 c. water, room temperature
1 c. whole wheat flour
1 1/2 c. bread flour
1/2 c. wheat germ
1/2 t. coarse salt
Sprinkle the yeast over the water and let stand 1 minute. Then stir with a wooden spoon until it is dissolved.
Whisk the honey, olive oil and yogurt together in a mixing bowl until blended; whisk in the additional 1 cup of water and the dissolved yeast. Use a wooden spoon to stir in the whole wheat flour and 1/2 c. of the bread flour; continue stirring until the mixture is smooth and elastic, about 200 strokes. The dough will now have the consistency of a thick batter. Scrape down the sides of the bowl with a rubber spatula. Cover with a clean towel and set until the dough is bubbly and has doubled in volume, about 1 1/2 hours.
3. Whisk the remaining bread flour together with the wheat germ and salt in a separate bowl. Use an electric mixture fitted with a dough hook to slowly incorporate the flour mixture into the bubbly dough, adding in extra flour as needed, a tablespoon at a time, until the dough pulls away from the bowl and forms a ball. Knead on low speed for about 8 minutes--the dough should be densely textured and stiff enough to hold its shape. [I just knead this bread as I do other yeast breads; I don't use a mixture. This recipe also does well in a bread maker.]
4. Let rise again in an oiled bowl, about an hour.
5. Place the dough on a lightly floured work surface and knead for about 1 minute. Shape into a smooth ball. Flatten the ball into a 7-inch round loaf and score a 1/4" deep cross on the top. Brush with a little water. Cover the loaf with a clean towel and let rise for 45 minutes.
6. Preheat oven to 400F. Brush lightly with olive oil and sprinkle with coarse salt. Transfer the loaf to a pizza stone or a baking sheet dusted with cornmeal and bake for 30-35 minutes. When it is done, the bread will have a dark brown crust and sound hollow when tapped at the bottom.
Orange-Soaked Honey Walnut Cake
2 1/2 c. all-purpose flour
1/2 c. fresh white bread crumbs
2 t. baking powder
1 t. baking soda
1/2 t. cinnamon
1/4 t. salt
4 large egg whites, room temperature
Pinch of cream of tartar
1 c. vegetable oil
1 1/2 c. granulated sugar
1/4 c. honey
4 large egg yolks, room temperature
1 c. fresh orange juice
1 c. finely ground walnuts
Preheat oven to 350F
Combine flour and bread crumbs with the baking powder, baking soda, cinnamon and salt in a mixing bowl; whisk together thoroughly.
Combine the egg whites with the cream of tartar in a separate bowl. Beat the whites using an electric mixer and clean, dry beaters until they hold their peaks and are stiff, but not dry.
Combine the oil, sugar and honey in an electric mixer fitted with a balloon whisk; blend on medium speed until the sugar and honey are dissolved. Then blend in the egg yolks. Fit the electric mixer with a paddle attachments and slowly add the dry ingredients in 3 batches alternately with the orange juice, mixing just enough after each addition to blend the ingredients. Then use a rubber spatula to gently fold in the beaten egg whites, followed by the ground walnuts.
Spoon the batter into a lightly greased and floured 10-inch bundt pan. Bake until a wooden pick comes out clean, about 50 minutes. When the cake is done, remove it from the oven and place on a cooling rack for 10 minutes. Turn out on a cooling rack and let it cool 20-30 minutes.
3/4 c. sugar
1/2 c. water
1 cinnamon stick
2 T. honey
3/4 c. fresh orange juice
Zest of one orange
Mix the sugar into the water and bring to a boil, stirring constantly. Add the cinnamon stick, honey, orange juice and zest. Turn the heat down and simmer until the liquid reduces to 1 cup, about 20 minutes. Discard the cinnamon stick.
Brush the warm cake with the syrup until all is absorbed.
"Time-saving" schedule
Saturday: bake the cake and soak with syrup. Marinate the lamb. Bake the bread. Prepare the salad dressing and refrigerate. Prepare and grill the vegetables for the casserole (refrigerate in well-sealed containers). Because what else do you have to do on Holy Saturday?
Sunday morning: Prepare the salad vegetables and refrigerate. Assemble the veggie casserole.
Right when you get home from church: cook the casserole, lamb, and potatoes. Toss the salad.
To expand this disclaimer, I probably actually do ( and/or complete) only 20% of the activities I suggest on this blog (if you already haven't figured this out from the lack of photos I post). So hopefully a poor reader out there isn't feeling guilty because she isn't coloring every single coloring page with her kids. I'm blogging because I want to start compiling a curricula now, while my kids are very small, and because I want to hear what you all do! Hopefully, by the time my older children are 6 or 7, I'll have all the Church Year activities anyone could hope for on this blog (or maybe even in organized print!).
This menu is taken from A Return to Sunday Dinner by Russell Cronkhite. Although some of the author's essays are corny, I highly recommend this cookbook. It offers 15 or so regional/ethnic Sunday dinner plans and recipes, with tips for how to have it ready to serve by mid-afternoon, with minimum morning prep. (Key: LOTS of prep on Friday and Saturday).
Salad of Spinach, Cucumber and Radish with Lemon Yogurt Dressing
2 8-ounce bags baby spinach leaves
1 cucumber, peeled and thinly sliced
8 radishes, trimmed and thinly sliced
1 bunch green onions, thinly sliced
Thoroughly rinse the spinach leaves in cold water to refresh them and discard any tough stems or wilted leaves. Shake the spinach dry in a colander covered with a clean tea towel or in a salad spinner. Toss with the sliced cucumbers, radishes and green onions. Refrigerate in a salad bowl covered with a damp paper towel or plastic wrap.
2 cloves garlic
1/2 t. coarse salt
1 t. sugar
2 T. lemon juice
1 c. plain yogurt
1/4 c. extra virgin olive oil
1/4 t. black pepper
1 T. fresh chopped dill
1 T. fresh chopped parsley
Combine the garlic cloves in a small mixing bowl with the salt and sugar; use a fork to mash them into a paste. Whisk in the lemon juice and the yogurt; then slowly whisk in the olive oil until blended.
Just before serving, add the fresh chopped dill and parsley to the salad and lightly toss together with the dressing.
Butterflied Leg of Lamb with Roasted Red-Skinned Potatoes
[note: most of my Church Year recipe books note that a variety of Easter bread, NOT potatoes, is traditional. Everyone was tired of eating potatoes all winter/Lent.]
Have your butcher bone out the leg of lamb keeping the shank attached and trimming away any excess fat, and then butterfly it for easy preparation.
1 lb. leg of lamb, butterflied
6 whole cloves of garlic
Pinch of coarse salt
2 T. fresh chopped rosemary
1/2 c. packed fresh basil leaves
1/4 c. packed fresh mint leaves
2 T. cracked peppercorns
2 lemons, halves, seeds removed
1/4 c. olive oil
Coarse salt to season
1. Place the lamb cut side up on a clean work surface. Sprinkle the garlic with a pinch of salt in a small mixing bowl and use a fork to mash the garlic to a paste; spread the mashed garlic evenly over the inside of the lamb and sprinkle with half of the chopped rosemary. Lay the basil and mint leaves over the rosemary, then roll the lamb leg back into its natural shape.
2. Tie the lamb securely with kitchen twine, knotting it every two inches, then tie lengthwise. Rub the remaining rosemary and the cracked peppercorns into the exterior surface of the lamb. Squeezed the halved lemons over the lamb and drizzle with the olive oil. Cover with plastic wrap and marinate overnight or for up to 24 hours.
3. Adjust the lower rack near the bottom of the oven, leaving enough room on the top rack for the veggie casserole. Remove the lamb from the refrigerator. Sprinkle it with coarse salt and allow it to rest for 45 minutes at room temperature. (Note: now is a good time to grill the vegetables for the casserole.)
4. Place the lamb in a shallow roasting pan and transfer to a 450F oven. Roast the lamb for 15 minutes, then reduce the heat to 325F and cook for 1 hour longer. The roast will be rare at this point.
Potatoes
2 lbs. small red-skinned potatoes
2 T. olive oil
2 cloves garlic
1 T. fresh chopped rosemary
Salt and pepper to taste
.
1. Cut the potatoes in half and toss them with the olive oil, garlic, and rosemary in a mixing bowl. After the lamb has roasted for 1 hour, scatter the potatoes around the roasting pan, sprinkle with salt and pepper and continue baking with the roast until the meat thermometer inserted into the thickest part of the lamb reaches 140F (about 20-25 minutes). Remove the lamb from the pan and place it on a clean cutting board. Allow it to rest 15 minutes before slicing.
2. Increase the oven temperature to 400F and spread the potatoes evenly in the bottom of the roasting pan. Return the potatoes to the oven and let them continue baking until they are fully cooked and nicely browned, 15-20 minutes.
Carefully cut away the kitchen twine. Hold the lamb at the shank end and evenly slice the meat witha sharp carving knife. Transfer the shank to a warm platter and fan the slices out from the shank across the middle of the platter. Scatter the potatoes around the meat; if desired, garnish the platter with fresh herbs. Pour the juices from the pan and the cutting board over the meat and potatoes.
Grilled Zucchini with Eggplant, Feta and Tomatoes
[I've never made this dish in April (or March, for that matter); who in the Midwest has eggplant, zucchini and tomatoes at Easter?! Who in the entire United States? If I use this menu in the future, I will probably substitute an asparagus dish. But here it is. I have made versions of this many times in August, and it is really yummy.]
4 medium zucchini
2 medium onions
2 medium eggplants
1/4 c. olive oil
Coarse salt
1. Trim the zucchini ends and cut lengthwise into 1/3" thick slices. Peel the onions and cut into 1/3" thick slices. Hold at room temperature while you prepare the eggplant.
2. Use a sharp knife to cut the stem and ends off each eggplant; then peel and cut lengthwise into 1/2" thick slices. Sprinkle the eggplant slices with coarse salt and place in a colander for 30 minutes to drain the bitter juices; then rinse and pat dry with paper towels. Brush the slices of zucchini, onion and eggplant with olive oil and season with salt.
3. Grill the vegetables directly over high heat, turning them once: 6-8 minutes for the eggplant, 4-5 minutes for the onion, and 2-3 minutes for the zucchini; or lay the vegetables on lightly oiled baking sheets, turn your oven heat to high and broil.
2 T. extra-virgin olive oil
2 cloves garlic, minced
2 T. diced onion
4 c. peeled, seeded and diced tomatoes
2 t. fresh chopped mint leaves
Salt and pepper to taste
2 c. crumbled feta cheese
Heat the olive oil in a skillet over medium heat. Saute the garlic and onion until translucent, 2-3 minutes. Toss in the tomatoes and simmer until the liquid is reduced, 4-5 minutes. Add in the chopped mint leaves, season to taste with salt and pepper and remove from heat.
Arrange the grilled eggplant on the bottom of a lightly oiled 13x9-inch casserole, followed by the onion and then the zucchini. Cover with 1 1/3 cups of the crumbled feta and lace the dish with the tomato topping. Place the casserole in the oven at the same time that you add the potatoes to the lamb roast; bake at 325F for 20-25 minutes. Increase the temperature to 400F, sprinkle the top of the casserole with the remaining 2/3 c. feta and continue baking 10-15 minutes.
Rustic Village Bread
1 pkg. active dry yeast
1/4 c. warm water
1 T. honey
1 T. olive oil
1/4 c. plain yogurt
1 c. water, room temperature
1 c. whole wheat flour
1 1/2 c. bread flour
1/2 c. wheat germ
1/2 t. coarse salt
Sprinkle the yeast over the water and let stand 1 minute. Then stir with a wooden spoon until it is dissolved.
Whisk the honey, olive oil and yogurt together in a mixing bowl until blended; whisk in the additional 1 cup of water and the dissolved yeast. Use a wooden spoon to stir in the whole wheat flour and 1/2 c. of the bread flour; continue stirring until the mixture is smooth and elastic, about 200 strokes. The dough will now have the consistency of a thick batter. Scrape down the sides of the bowl with a rubber spatula. Cover with a clean towel and set until the dough is bubbly and has doubled in volume, about 1 1/2 hours.
3. Whisk the remaining bread flour together with the wheat germ and salt in a separate bowl. Use an electric mixture fitted with a dough hook to slowly incorporate the flour mixture into the bubbly dough, adding in extra flour as needed, a tablespoon at a time, until the dough pulls away from the bowl and forms a ball. Knead on low speed for about 8 minutes--the dough should be densely textured and stiff enough to hold its shape. [I just knead this bread as I do other yeast breads; I don't use a mixture. This recipe also does well in a bread maker.]
4. Let rise again in an oiled bowl, about an hour.
5. Place the dough on a lightly floured work surface and knead for about 1 minute. Shape into a smooth ball. Flatten the ball into a 7-inch round loaf and score a 1/4" deep cross on the top. Brush with a little water. Cover the loaf with a clean towel and let rise for 45 minutes.
6. Preheat oven to 400F. Brush lightly with olive oil and sprinkle with coarse salt. Transfer the loaf to a pizza stone or a baking sheet dusted with cornmeal and bake for 30-35 minutes. When it is done, the bread will have a dark brown crust and sound hollow when tapped at the bottom.
Orange-Soaked Honey Walnut Cake
2 1/2 c. all-purpose flour
1/2 c. fresh white bread crumbs
2 t. baking powder
1 t. baking soda
1/2 t. cinnamon
1/4 t. salt
4 large egg whites, room temperature
Pinch of cream of tartar
1 c. vegetable oil
1 1/2 c. granulated sugar
1/4 c. honey
4 large egg yolks, room temperature
1 c. fresh orange juice
1 c. finely ground walnuts
Preheat oven to 350F
Combine flour and bread crumbs with the baking powder, baking soda, cinnamon and salt in a mixing bowl; whisk together thoroughly.
Combine the egg whites with the cream of tartar in a separate bowl. Beat the whites using an electric mixer and clean, dry beaters until they hold their peaks and are stiff, but not dry.
Combine the oil, sugar and honey in an electric mixer fitted with a balloon whisk; blend on medium speed until the sugar and honey are dissolved. Then blend in the egg yolks. Fit the electric mixer with a paddle attachments and slowly add the dry ingredients in 3 batches alternately with the orange juice, mixing just enough after each addition to blend the ingredients. Then use a rubber spatula to gently fold in the beaten egg whites, followed by the ground walnuts.
Spoon the batter into a lightly greased and floured 10-inch bundt pan. Bake until a wooden pick comes out clean, about 50 minutes. When the cake is done, remove it from the oven and place on a cooling rack for 10 minutes. Turn out on a cooling rack and let it cool 20-30 minutes.
3/4 c. sugar
1/2 c. water
1 cinnamon stick
2 T. honey
3/4 c. fresh orange juice
Zest of one orange
Mix the sugar into the water and bring to a boil, stirring constantly. Add the cinnamon stick, honey, orange juice and zest. Turn the heat down and simmer until the liquid reduces to 1 cup, about 20 minutes. Discard the cinnamon stick.
Brush the warm cake with the syrup until all is absorbed.
"Time-saving" schedule
Saturday: bake the cake and soak with syrup. Marinate the lamb. Bake the bread. Prepare the salad dressing and refrigerate. Prepare and grill the vegetables for the casserole (refrigerate in well-sealed containers). Because what else do you have to do on Holy Saturday?
Sunday morning: Prepare the salad vegetables and refrigerate. Assemble the veggie casserole.
Right when you get home from church: cook the casserole, lamb, and potatoes. Toss the salad.
14 March 2011
"Truly worthwhile...."
I never noticed that lcms.org provides short biographies for each saint feast day. Check it out.
10 March 2011
Preconciliar Missal "Coloring Sheets"
Here is a 1952 St. Andrew Missal with really great engravings. I've enlarged and printed out the Lent 1 image as a coloring sheet. Note that the lectionary isn't exactly like ours, but I'm going to go through and save each image as the appropriate Lutheran Sunday, so I can find the files easily.
23 February 2011
Interpreting Christian Art
Useful site....
"Learn how to identify the saints in medieval and renaissance art.
Read the stories that the paintings refer to.
Find out the "why" behind traditional elements in paintings of scriptural events"
....all at Christian Iconography.
.
"Learn how to identify the saints in medieval and renaissance art.
Read the stories that the paintings refer to.
Find out the "why" behind traditional elements in paintings of scriptural events"
....all at Christian Iconography.
.
12 February 2011
Bible Story Books
If the story is simple enough, and is found in one passage, we usually just read to our children right out of our Bible.
However, sometimes illustrated storybooks are nice. We use A Child's Garden of Bible Stories by Arthur W. Gross and The Golden Children's Bible. And of course, Arch Books. I have fond memories of reading The Bible Story series by Arthur Maxwell, but I cannot attest to their orthodoxy (I should dig them up at my parents' house and write a review...) What do you like?
However, sometimes illustrated storybooks are nice. We use A Child's Garden of Bible Stories by Arthur W. Gross and The Golden Children's Bible. And of course, Arch Books. I have fond memories of reading The Bible Story series by Arthur Maxwell, but I cannot attest to their orthodoxy (I should dig them up at my parents' house and write a review...) What do you like?
09 February 2011
Silas (February 10)
After they had given them a severe flogging, they threw them into prison and
ordered the jailer to keep them securely. Following these instructions, he put
them in the innermost cell and fastened their feet in the stocks.
About midnight Paul and Silas were praying and singing hymns to God, and the
prisoners were listening to them.
Suddenly there was an earthquake, so violent that the foundations of the prison were
shaken; and immediately all the doors were opened and everyone's chains were unfastened.
Acts 16:23-26
To commemorate St. Silas we will read about his imprisonment with Paul, color some coloring sheets, and pray for Christians today who are imprisoned. We also will sing "By All Your Saints in Warfare" (LSB 517, Stanzas 1 and 3). (Any other hymn would be appropriate, since Paul and Silas were singing in prison.) If there's time/sustained interest we will make some paper "prison chains."
Here's a free coloring book about Paul and Silas. The art is inferior, but you have options. I found it through this site, which has a lot of other free Bible story coloring pages.
Silas is the semitic form of Sylvanus, which means woods/forest, so maybe older kids could do some sort of tree research project on St. Silas Day (identify all the trees in their backyard; if sap has started running in your region, tap some maples; if you have a woodburner, find out what trees make the best, hottest and longest burning firewood). Of course, the real reasons for remembering Silas should be religious and Gospel-oriented. However, I would like to eventually expand our family's feast day celebrations into school and learning topics.
ordered the jailer to keep them securely. Following these instructions, he put
them in the innermost cell and fastened their feet in the stocks.
About midnight Paul and Silas were praying and singing hymns to God, and the
prisoners were listening to them.
Suddenly there was an earthquake, so violent that the foundations of the prison were
shaken; and immediately all the doors were opened and everyone's chains were unfastened.
Acts 16:23-26
To commemorate St. Silas we will read about his imprisonment with Paul, color some coloring sheets, and pray for Christians today who are imprisoned. We also will sing "By All Your Saints in Warfare" (LSB 517, Stanzas 1 and 3). (Any other hymn would be appropriate, since Paul and Silas were singing in prison.) If there's time/sustained interest we will make some paper "prison chains."
Here's a free coloring book about Paul and Silas. The art is inferior, but you have options. I found it through this site, which has a lot of other free Bible story coloring pages.
Silas is the semitic form of Sylvanus, which means woods/forest, so maybe older kids could do some sort of tree research project on St. Silas Day (identify all the trees in their backyard; if sap has started running in your region, tap some maples; if you have a woodburner, find out what trees make the best, hottest and longest burning firewood). Of course, the real reasons for remembering Silas should be religious and Gospel-oriented. However, I would like to eventually expand our family's feast day celebrations into school and learning topics.
03 February 2011
Ordered Books
A reader asked to list which books I will be reviewing in the weeks to come. Here they are! I should have them all by the end of the week, and then I can decided which to begin reading!
- Lent and Easter in the Domestic Church by the Fourniers
- Celebrating the Church Year with Young Children by Joan Halmo
- A Yearbook of Seasons and Celebrations by Joanna Bogle
- Beginning at Home: The Challenge of Christian Parenthood by Mary Perkins, et al.
- A Continual Feast by Evelyn Bitz
- Feast Day Cookbook by Catherine Burton
- Book of Feasts and Seasons by Joanna Bogle
- Handbook of Christian Feasts and Customs by Francis Weiser (thanks, Dawn!)
Most of these are RC. I've been (casually) looking for a good book that follows the church seasons and liturgical year through music (classical and/or folk). Any music majors out there who can help? Also, are there any Lutheran resources for feast day celebrations anywhere?
28 January 2011
Resources
I'm slowly gathering resources. As I said in a previous post, I will soon start reviewing some books. I came across Around the Year with the Trapp Family. It suggests songs, recipes, and crafts for the liturgical year; the Trapps apparently got some criticism for being too observant! I'm going to see if I can find it through inter-library loan. Here are some online resources which have been very helpful! Feel free to suggest more!
Cyberbrethren: Pr. Paul McCain will always post reflections, history and a relevant prayer for the various feast days and commemorations. He often includes appropriate Bach liturgical compositions (for example, see his post on the Cantata for the Third Sunday after Epiphany.)
Issues, Etc. A Lutheran talk radio program that includes episodes for the liturgical seasons, feasts, festivals and commemorations. I'm usually 2-3 days behind listening (on-demand), so I probably won't recommend episodes unless they are exceptional and/or offer a unique Lutheran view. Two that come to mind are Jacob and Esau (we commemorate Jacob on February 5th) and St. Peter's Confession. If you haven't heard these yet, please go listen!
Issues, Etc. also has a weekly Sunday School lesson review; I listen to the appropriate lesson review before days we honor Biblical people or events. Deaconess Pam Nielson always does a good job tying everything back to Christ and his work for us.
Pictures of the Bible I love this site, although the layout is a little awkward. Paintings are organized according to Bible stories, and there are brief descriptions of detail. (Roman Catholic)
Family in Feast and Feria inspired me to start this blog. I especially love the hard-to-find books she recommends. The author has a sister-site, Family Food in Feast and Feria. (Roman Catholic)
Catholic Cuisine offers both traditional and cute/creative recipe suggestions. I haven't fully explored the site, but I liked the "horse" theme for the Conversion of St. Paul (the first detail my kids noticed about the paintings of Paul's conversion was they all had horses in them). (Thanks Aubri, for suggesting this site!)
Other RC sites on observing the liturgical year in the home: Faith Filled Days, Catholic Culture, Domestic-Church, Women for Faith and Family.
Free Christ Images offers a lot of beautiful religious art, and some coloring pages. I like that you can search for art by event or verse or person.
Waltzing Matilda can draw as well as dance. She has made a bunch of (free) coloring pages for individual use. (Roman Catholic)
Cyberbrethren: Pr. Paul McCain will always post reflections, history and a relevant prayer for the various feast days and commemorations. He often includes appropriate Bach liturgical compositions (for example, see his post on the Cantata for the Third Sunday after Epiphany.)
Issues, Etc. A Lutheran talk radio program that includes episodes for the liturgical seasons, feasts, festivals and commemorations. I'm usually 2-3 days behind listening (on-demand), so I probably won't recommend episodes unless they are exceptional and/or offer a unique Lutheran view. Two that come to mind are Jacob and Esau (we commemorate Jacob on February 5th) and St. Peter's Confession. If you haven't heard these yet, please go listen!
Issues, Etc. also has a weekly Sunday School lesson review; I listen to the appropriate lesson review before days we honor Biblical people or events. Deaconess Pam Nielson always does a good job tying everything back to Christ and his work for us.
Pictures of the Bible I love this site, although the layout is a little awkward. Paintings are organized according to Bible stories, and there are brief descriptions of detail. (Roman Catholic)
Family in Feast and Feria inspired me to start this blog. I especially love the hard-to-find books she recommends. The author has a sister-site, Family Food in Feast and Feria. (Roman Catholic)
Catholic Cuisine offers both traditional and cute/creative recipe suggestions. I haven't fully explored the site, but I liked the "horse" theme for the Conversion of St. Paul (the first detail my kids noticed about the paintings of Paul's conversion was they all had horses in them). (Thanks Aubri, for suggesting this site!)
Other RC sites on observing the liturgical year in the home: Faith Filled Days, Catholic Culture, Domestic-Church, Women for Faith and Family.
Free Christ Images offers a lot of beautiful religious art, and some coloring pages. I like that you can search for art by event or verse or person.
Waltzing Matilda can draw as well as dance. She has made a bunch of (free) coloring pages for individual use. (Roman Catholic)
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