Archive for January 2010

The Poetry of Advent

Excerpt from a Homily delivered November 29, 2009,


The Poetry of Advent


If the Season of Advent were a book I would file it on a shelf, right at eye-level, foremost among the great works of poetry. Advent is a poem of a bright new beginning. Advent is a love poem written to us from God.


This poem of the season of Advent is set to the meter of eternity, the rhythm of our hearts and in the cadence of now.


In the poem of the season of Advent we are pregnant with Mary. We are filled with our hopes for future, our longing for love and our trust in God. We live each day carrying within our bellies the expectation and the reality of the divine.  


In the poem of Advent all words rhyme with love. Even Already, even “Not Yet”


In the poem of the season of Advent every line contains hope as “we wait in joyful hope for the coming of our lord”


Advent is a love poem written to us from God.


And, we already know the substance of this poem for it is inscribed on our heart. “Christ has died, Christ is risen, Christ will come again”

Buttermilk Pancakes with Banana Topping

2 Cups Flour

2 Teaspoons Baking Powder

1 Teaspoon Baking Soda

Dash Salt

3 Tablespoons Sugar

2 Eggs [large]

3 Cups Buttermilk

Dash Vanilla

4 Tablespoons Butter [melted]


Whisk eggs, buttermilk, butter and vanilla        .

Add flour, baking powder, baking soda, salt and sugar.

Gently combine leaving small lumps; do not overmix.


Cook on a pre-heated, buttered, cast iron pan.

I begin with a very hot pan and then lower the heat and cook the pancakes slowly.

Turn them over once they begin to bubble.




Quarter and chop Bananas into large chunks.

Sautee in butter, cinnamon, brown sugar and/or spiced Rum.


Place Banana’s on top of Pancakes and serve with a side of Maple Syrup.

We always use either our own Syrup [from our Maple trees] or locally made.  It really tastes so much better then store bought, processed, syrup.


Poached Eggs with Hollandaise Sauce

Poach Eggs in an Egg Poacher


We serve on either Toasted and Buttered French White or English Muffins


Drizzle over Hollandaise Sauce and add a sprig of Parsley for color


Hollandaise Sauce


3 Large Egg Yolks

1 ½ Tablespoons Water

1 ½ Tablespoons Fresh Lemon Juice

8 Tablespoons Melted Butter

Kosher Salt


In either a double boiler or a heat proof bowl set over simmering water whisk the egg yolks with 1 ½ tablespoons water until the mixture thickens [about 4 minutes].

Remove from heat and stir in the lemon juice.

Whisk in the melted butter until it thickens and season with salt.