Our patron! To celebrate the life and teachings of our father Benedict - a feast!
St. Benedict was the father of western monasticism. The Rule he established is the basis for many monastic orders in the Christian church - not just Benedictines. You can read what St. Gregory the Great wrote about his life here.
And now on with Tea.
St. Benedict was also the father of hospitals, a word derived from the same root as hospitality - to welcome all who come to the gates as Christ. The monks were never to turn anyone away. And because the monks were very well educated, and had knowledge of medicine, local families would often bring their sick to the monastery for treatment. The monasteries contained extensive gardens which included medicinal herb gardens. Infirmaries were also part of the monastery plan. When I think of food that is medicinal, I always think of chicken soup.
Yes, I know it’s been 90 degrees outside, but you can do it!
Chicken Soup
1 chicken carcass (saved from a roasted chicken dinner or rotisserie)
1 medium onion (used for respiratory ailments and as an anti-bacterial)
2-3 bay leaves (also used for respiratory ailments, diabetes, and anti-flatulant)
3 large carrots (wow! what a powerful veggie!)
1 c. peas (for improved skin - be careful also a contraceptive)
1/4 c. fresh parsley (against kidney stones, bladder infection, and jaundice)
2 tsp. fresh thyme (anti-septic and anto parasitic)
salt and pepper to taste
extra wide egg noodles
water
Boil carcass and onion for about 1 hour. Remove carcass, strip meat from bones and return meat to pot. Add sliced carrots and peas and simmer for 10 minutes. Add salt, pepper, herbs and noodles. Simmer until noodles are cooked, about 7 minutes. Serve with good bread and butter.
And for dessert:
Black and White Cookies
Saint Benedict was a twin. His sister Scholastica is also mentioned in St. Gregory’s “Dialogues”. Benedict is associated with the color black and a raven, Scholastica is represented by the color white and a dove. And if the heat is getting you down - call on St. Scholastica. She is really good at getting God to make it rain. Just as our Aussie friends, the Burtons. We begged St. Scholastica to send some rain during a drought about a year ago and within just a couple of days, it started raining.
1 cup unsalted butter
1 3/4 cups white sugar
4 eggs
1 cup milk
1/2 teaspoon vanilla extract
1/4 teaspoon lemon extract
2 1/2 cups cake flour
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
4 cups confectioners’ sugar
1/3 cup boiling water
1 (1 ounce) square bittersweet chocolate, chopped
Preheat oven to 375 degrees F (190 degrees C). Grease 2 baking sheets.
In a medium bowl, cream together butter and sugar until smooth. Beat in eggs one at a time, then stir in the milk, vanilla, and lemon extract. Combine cake flour and all-purpose flour, baking powder, and salt; gradually blend into the creamed mixture. Drop tablespoonfuls of the dough 2 inches apart on prepared baking sheets. Bake until edges begin to brown, about 20 to 30 minutes. Cool completely.
Place confectioners sugar in large bowl. Mix in boiling water one tablespoon at a time until mixture is thick and spreadable. (Add more than the indicated amount if you need to).
Transfer half of the frosting to the top of a double boiler set over simmering water. Stir in the chocolate. Warm mixture, stirring frequently, until the chocolate melts. Remove from heat.
With a brush, coat half the cookie with chocolate frosting and the other half with the white frosting. Set on waxed paper until frosting sets.
