“And all is seared with trade; bleared, smeared with toil;/And wears man’s smudge and shares man’s smell.” (GM Hopkins)
This is an exercise in reclaiming what is sacred and maybe even retrieving it from the rubbish pile. We often hear media moguls ask this rhetorical question, “Is there anything left still viewed as sacred?” We are hard put to find anything left on the altar.
Everything once considered sacred is open game, and all manner of vile behavior has been put on display to feed the jokesters, gangsters, hacksters, and hucksters of this world.
We know the meaning of sacred is to be “set apart”, honored, respected and protected from the sin pollution exuding from human nature. The opposite of sacred is profane, from the Latin word “profanare” (literally meaning “outside the temple”), to desecrate, and render unholy. Do we even need to mention the ISOL videos we hear about, those portrayals of an ancient bloodlust sport, brutal murder and defilement heaped upon human beings caught up in a religious ritual war for power?
We have heard a multiplicity of profanities allowed to spawn, well protected under the umbrella of free speech. The strong OE word “fylð” (from which we get filth and foul) is a concept we seldom express, and yet should, more often than not.
Our own time, space and earth are personalized gifts from an eternal God, an infinite space, and an unearthly place. Yes, but here’s the rub.
How do we view another’s time, space and plot of earth? We can ignore them (count them as rubbish), invade them (count them as entitlements), or invite them to share in our lives (count them as sacred).
Which brings us to the home: the table, the kitchen, the living room, and the bedroom: all are sacred because everything that takes place in them is bathed in love.
A caveat for my non-gluten friends: this recipe is in no way devised to tempt you. Please forgive the list of following ingredients:
2 cups warm water (110 degrees)
Stir in 1 tsp yeast thoroughly. (*air has a natural wild yeast, so you can skip this step)
Mix together 4 cups flour (3 white, 1 wwht) + 1 TB salt (experiment with other flours)
Add to yeast mixture (or just warm water)
Stir in ¼ cup of organic olive oil (a kind of glue)
Stir with spatula until dough adheres together
It will be very sticky dough, then cover bowl with foil or towel.
Let it ferment for 18 hours!
Mix the sour dough slowly with spatula
Folding over several times until smooth
Let the mass simply fall onto a floured baking stone or heavy baking sheet.
Stretch it with your hands and shape it into the “slipper” shape (or whatever shape suits your fancy)
Dust with flour, cover with towel and let it rise 2 hours more!
It should spread out quite a bit, but not necessarily bulk upwards.
Preheat oven to 425 degrees Bake for 45 – 50 minutes
Let the aroma fill your home and the rest is history in the making. Invite someone over to break bread with you.