Now We Join in Celebration - ELW 462
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One of my warmest memories from our time at Ascension was the baptism of our daughter, Hanah, on April 29, 2018. It was a special morning. Surrounded by friends and family and members of Ascension, Hanah was baptized by my dad, who also served as the preacher. We have pictures of this day hanging in our kitchen, serving as daily reminders, not only of baptism and being joined to Christ, but of the loving community–the body of Christ–that we are blessed to be a part of. Seafood Chowder
1/8 teaspoon fresh-ground black pepper, or to taste
1 medium (7 ounces) red-skin potato, peeled and cut into 1/4-inch dice 4 large garlic cloves, coarse chopped 2 14-ounce cans chicken or vegetable broth 1 1/2 pounds seafood cut into bite-sized pieces (it could be frozen). You could do a mix of fish and shellfish, like firm fillets with mussels, shrimp, clams, and scallops, or you could focus on a single fish, as in salmon chowder with both smoked and fresh fish. 2 cups milk or cream, or a blend of both 1/8 to 1/4 teaspoon Tabasco sauce 2 tablespoons minced fresh flat-leaf parsley leaves 1. Put the bacon, olive oil, onion, bay leaves, thyme sprigs, salt, and pepper in a 6-quart pot. Saute over medium-high heat, stirring occasionally, until the onion begins to color, about 5 minutes. Stir in the potato, garlic, and broth. Cover the pot tightly and simmer the soup over medium to medium-low heat for 10 minutes, or until the potato is tender. 2. Stir in the seafood, milk or cream, and Tabasco. Continue to simmer until the seafood is cooked. Remember that clams take the longest to open, followed by mussels. Fillets, shrimp, and scallops cook in a minute or two. 3. Pull out the thyme sprigs and bay leaves. Taste for seasoning. Serve topped with the parsley. When I was serving an ELCA church prior to my move to Ascension, the Thrivent representative for that congregation was Judy Pinta, a member at Ascension. Judy built a close relationship with her churches and for one of our Lenten soup suppers Judy supplied the soup. She shared the story that at her church there was a gentleman known for his cooking skills who always provided the soup, Beef Barley, for the first Lenten Soup Supper each year and she had used his recipe to make the soup for our Lenten dinner. At some future date, Judy whispered to me that her church was searching for a new director of music, and she wished I would apply. Ascension was MUCH closer to my home in LaGrange, but at that time I was enjoying a pleasant working relationship with the minister and had no desire to change jobs. However, as sometimes happens, that minister informed me one week later that he would be announcing his resignation on Sunday. I remembered Judy’s comment and made contact with Ascension, had a meeting with Pastor Timm, was interviewed and auditioned for the search committee, directed a handbell rehearsal and a choir rehearsal, and was offered and accepted the Director of Music Ministries position at Ascension.
Artichoke and Potato Soup Put Olive Oil into soup pot and add onions. Sauté gently over low heat for 2 minutes. Add garlic and continue sautéing for another minute. Add the wine, cover the pot and cook over very low hear for 5 more minutes.
Add Potatoes, artichokes, and lemon juice. Stir well, cover the pot, and continue cooking over very low heart for another 5 minutes. Add the broth, bay leaf, salt, and pepper. Bring the soup to a boil and stir from time to time. Let it boil for about 5 minutes, then reduce the heat and let simmer for 30 minutes. Remove the bay leaf and serve the soup hot. Garnish with chopped parsley for serving. From “Twelve Months of Monastery Soups” Brother Victor-Antoine d’Avila-Latourrette I walked into Ascension that first day, received a very friendly greeting, then found a seat in a pew where the sun was shining through the stained glass window. My gaze wandered around the beautiful sanctuary, the organ pipes, the cross, and the altar, then settled on the window that was shining patterns on the pew next to me. And I saw in the stained glass . . . . . . a football. It was the first of many surprises. Favorite memories from worship, people, music, and outreach abound. But I tell you this one from communion, when I stood with my hand held open awaiting the bread. Standing across from me on the other side of the altar was Dr. Martin Marty next to Michelle Borschardt, supported by her mother. Their hands also held open. And I felt the mystery of our different lives, the God of Marty and Michelle, God's same love and same grace. Peruvian Quinoa Stew
Using a fine sieve, rinse the quinoa well. Place it in a pot with the water and cook, covered, on medium-low heat for about 15 minutes until soft. Set aside.
While the quinoa cooks, in a covered soup pot sauté the onions and garlic in the oil for about 5 minutes on medium heat. Add the celery and carrots, and continue to cook for 5 minutes, stirring often. Add the bell pepper, zucchini, tomatoes, and water or stock. Stir in the cumin, chili powder, coriander, cayenne, and oregano. Simmer, covered, for 10-15 minutes, until the vegetables are tender. Stir the cooked quinoa into the stew and add salt to taste. Top with cilantro and grated cheese, if desired. Serve immediately. This is not as much a story of a specific moment, but rather the experience of preparing for the Christmas pageant every year. My whole family enjoys the planning, practices, and the final performance. Preparation for the show is always a fun experience because the kids get to work with one another in a new way and it also provides an opportunity for more of the parents to interact with one another and get involved. The most amazing thing is that during the practice period there is a constant sense of how there is not enough time to get everything together, but somehow the performance always ends up being great. Chicken Tortilla Soup
On March 8, 2020, the second Sunday in Lent, I visited Ascension for the first time, to see whether I would be interested in conducting my Ministry in Context here. The people were friendly with one another, and the Haugen liturgy was familiar and homey. But what really convinced me that I wanted to apply to Ascension was Pastor Honig's sermon that day – I had never before heard anything like it. He preached on the life of a longtime member of Ascension who had just passed away, and the meaning that her life and death had for the whole congregation. It was such a beautiful, touching example of acknowledging grief as a community, rather than limiting it exclusively to the funeral rite. This powerful example of providing pastoral ministry to the entire community is what convinced me to apply here. That Lenten Sunday was the last in-person Sunday worship that any of us would attend for months, and I consider it fitting that the church where I received my last Sunday Communion before the pandemic hit was the same congregation that I have returned to serve. Cream of Tomato Soup Melt butter in a medium saucepan over medium heat. Add onions and sauté gently 10 minutes. Add 1.5 c. chicken stock to pan. Bring to a boil, then lower heat, cover, and simmer 15 minutes.
Transfer onion mixture to a blender and blend until smooth. Return onion mixture to pan. Add remaining stock, tomato paste, herbs, and spices. Bring to a boil, then lower heat and simmer 10 minutes. Stir in cream and heat through. Makes 4-6 servings. Serve with garlic bread, grilled cheese, or rolls. Cook's note: Believe it or not, this can also be made as cream of pumpkin soup! Just substitute pumpkin purée for the tomato paste, and cinnamon & ginger for the oregano & basil. You can also swap out the chicken or veggie stock for turkey stock for a very Thanksgiving-y taste. The line “Gather as one around the Table” rings true with my best memories of Ascension. Pastor Timm dispensed communion by name. I cannot tell you the impact that had on me. Never before or since have I had such a deep connection with communion. Delivering for BEDS and Meals Do Matter, I see up close and personal the heart felt gratitude people have for a home cooked meal. Soup suppers where mom, not a member of the church, would sit with her Ascension friends. The countless potlucks, Seder dinners, 4th Brat stands, lunch after workdays or simply pretzels and beer with a few trustees after completing a project all help to form relationships with fellow members. There are the fundraising dinners. Doesn’t matter which one. The site and sounds of a full basement of people having fun. The comradery of the volunteers who make a tough job look effortless. Then, after most are gone, the basement tidied, the bar “clean-up crew” takes over. I needn’t say more. Cheddar Chicken Chowder
Yield: 7 servings (serving size: 1 ½ cups). Tim's favorite memory is of Dr. Martin Marty playing with Lorelei during coffee hour when she was a toddler. Such smiles on both of their faces. Vacation Bible School from 2008 -2011 is another favorite memory in our family. Ascension, RPC, and St. Peter and Paul each took turns hosting and transforming their outdoor spaces into a market and village of the time of Christ. Tents, blankets, stories, and music set the stage for children and adults from all across the community to share the joy of Christ's love. Here are some photos from 2011. The following Bible verses are just a reminder that love is a gift that is given not earned. Hearty Vegetable Barley Soup
Heat olive oil over medium heat. Add the sweet potato and saute for 5 minutes. Add the garlic and onion and saute for an additional 3 minutes.
Add the remaining ingredients and bring to a boil. Reduce to a simmer and let cook for 45 minutes to one hour, until the barley is soft and ready to eat. Add salt and pepper to taste. Serve with a hearty bread. When considering stories, I find myself remembering moments. I will share a few of them: The moment when a newly baptized Child of God is "sealed with the cross of Christ forever," fills my heart and my tear ducts. Even now, as I write the words. The perfect musical chord that fills the sanctuary. The visible joy on the faces (or the smiling eyes) of friends gathering in "holy huddles" before and after worship now that we can be together in person again. A sermon thought that sticks with me all week. For example, Pastor recently reminded us that, imperfect as we may feel, we are good enough. What a relief! Italian Sausage and Pasta Soup (Carole Fortman’s Recipe)
1.Place sausage into a soup pan over high heat and stir often, breaking apart with a spoon, until brown and crumbly, 8 to 10 minutes. Spoon out and discard all but 1 Tbsp of fat
2. Add carrots, onion and garlic; stir often until onion is soft, 5-7 minutes. Add broth, tomatoes with juice, beans and basil and bring to a boil. 3. Add pasta, reduce heat and simmer, covered, stirring occasionally until pasta is just tender to bite, about 10 minutes. Skim and discard fat. Stir in spinach and cook just until wilted, about 30 seconds. Add salt and pepper to taste. Offer parmesan or romano to add to bowls as desired. |