{"id":4030,"date":"2012-04-06T08:00:46","date_gmt":"2012-04-06T13:00:46","guid":{"rendered":"http:\/\/www.drslewis.org\/camille\/?p=4030"},"modified":"2013-03-31T11:24:22","modified_gmt":"2013-03-31T11:24:22","slug":"deliver-us","status":"publish","type":"post","link":"https:\/\/www.drslewis.org\/camille\/2012\/04\/06\/deliver-us\/","title":{"rendered":"Deliver us!"},"content":{"rendered":"

So with all things. Creation is God’s living room, the place where He sits down and relishes the exquisite taste of His decoration. Things, therefore, as things,<\/em> are inseparable from God, as God<\/em>.<\/p>\n

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Omnes dii gentium daemonia sunt; Dominus autem coelos fecit<\/em>. Deliver us, O Lord, from religiosity and Godlessness alike, lest we wander in fakery or die of boredom. Restore to us Thyself as Giver and the secular as Thy gift. Let idols perish and con jobs cease. Give repentance and better minds to all pagans and secularists; in the meantime, of Thy mercy, keep them out of our cellars.<\/p><\/blockquote>\n

So since I’ve done Lent for real this year — for the first time ever — something deep down pushes me toward doing Easter for real too. I guess that’s the point of Lent in the first place: to set us up for Easter.<\/p>\n

We didn’t do Lent growing up. We didn’t do Palm Sunday<\/a>. We did have a Good Friday service which always started out with a scolding about how we should be doing a Good Wednesday service or some such complaint. . . .<\/p>\n

Since I’ve abstained from rich foods for 40 days, I’ve been fantasizing for weeks about the best way to celebrate the Resurrection. And, of course, I landed on kielbasa. Not that lousy smoked stuff you find in the grocery chains. No. No, no. The real deal. Fresh!<\/em><\/p>\n

I could order it online<\/a>. I considered it. I found it at Whole Foods, but in-the-know people say it’s not that great. No, I went to the New York Butcher Shop<\/a> and reserved some.<\/p>\n

And now it sits. In my fridge. Waiting for Easter morning. It smells divine. It smells like home. Real home. It smells like Easter.<\/p>\n

Reading that Kowalsky’s deli site<\/a> threw my haven’t-touched-carbs-tastebuds into overdrive. Pierogi<\/a>. . . . Oh pierogi. Sure, sure . . . you can buy the frozen Mrs. T’s<\/a>. But why? And if we were home, we’d just go get some at Kowalsky’s. No biggie.<\/p>\n

But I am here — south of the Mason-Dixon line. So I must do what my foremothers have done and make them myself. Surely I can. Surely I can make pierogi. One thing I’ve discovered about vintage cooking — it’s not hard. It’s practical and tasty. It uses the simplest ingredients and methods. So if Grandma Chciuk<\/a> can do it, so can I.<\/p>\n

I found and adapted this pierogi recipe (it made about 8 dozen):<\/p>\n

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