Once again Edith emphasizes that in this area as in all others, we have to balance time, money, energy, and priorities, and there will be times when food has to take a back seat to other things going on. But God has created a variety of foods that are both nutritious and beautiful to look at and has given us the taste buds, sense of smell, and eyes to enjoy them. She has some interesting observations on the manna that God provided the Israelites with during their travels in the wilderness, and notes that God could have made all food like that – nutritious compact packets – but that was just temporary “traveling food,” and for all the rest of time He’s allowed a great variety to enjoy.
Food is a major aspect of hospitality, and she emphasizes that the people Jesus said to include are not just old friends or people we’re trying to impress, but also “the least of these.”
I have to admit that I am relieved that this chapter is not what I thought it was going to be. I remember learning how to make radish roses in a high school Home Ec. class and thinking it was such a waste. She is not talking about providing extravagant meals or elaborate garnishes, but enjoying simple food prepared and offered with the simple artistry of a variety of colors, shapes, and textures. Although my husband appreciates the effort behind a nice meal, I think he would much rather have something simple and peaceful than something that takes hours and wears and stresses me out.
On the other hand, Edith describes a tramp coming to her door to ask for food, and instead of reluctantly thrusting whatever was at hand out the door at him, she made him a tasty and nice-looking sandwich and soup on a tray complete with flowers. Those little touches and efforts can convey, “You matter, and I care.”
Food cannot take care of spiritual, psychological and emotional problems, but the feeling of being loved and cared for, the actual comfort of the beauty and flavour of food, the increase of blood sugar and physical well-being, help one to go on during the next hours better equipped to meet the problems (p. 124).
One of the most well-known quotes about Edith herself, though I don’t know the source, is “As many people were brought to the Lord through Mrs. Schaeffer’s cinnamon buns as through Dr. Schaeffer’s sermons!”
I confessed some years ago that I don’t really like to cook a lot of the time, but I like to eat, and they sort of go together. 🙂 I recognize that it is a ministry to my family and part of my job description, and once I get going I’m ok with it. I just usually dislike having to stop whatever else I am involved in to go make dinner, but we all have to do things like that. I’m sure my husband doesn’t feel like going to work every day, either, but thankfully he does.
In discussing the last chapters, I’ve showed pictures of things I am pleased with: this time I am going to show you some of my epic fails, because I have had more of those in cooking than anything else. Enjoy. 🙂
One day I posted just this picture with the title “This is how my day has been going.” That was supposed to be for a ladies’ function at church the same night, so I had to come up with a plan B. I did dig the rest of the cake out of the pan, put it on the platter, covered it with glaze, and we enjoyed it as a family. It did taste good even if it didn’t look so good!
These were supposed to be little Muppet-looking cupcakes, but the runny green icing made them look like baby swamp monsters.
Cake decorating has never been my forte, but I used to be able to spell.
And then there was the green gravy. One day years ago I was trying to make gravy that wasn’t turning as brown as I wanted it to. I had heard somewhere that mixing red and green make brown, so I added a few drops of red and green food coloring into the gravy. It turned green, and no amount of added red food coloring drops would change it to any other color. That time, instead of crying into my gravy, I started laughing hysterically until my husband came to see what was going on. But I couldn’t eat it. The strange greenish color was revolting. (I rarely make gravy, but these days I eat it whatever color it ends up being.)
And then there was the time I reached for the cinnamon instead of the chili powder for chili mac. That turned out….interestingly. And the time I accidentally grabbed baking soda instead of corn starch for teriyaki – that made it foam like a science fair volcano. I scooped out the foam and tried to rectify it, but it was still so salty that we were drinking fluids all evening to counterbalance the extra sodium in our systems, and my husband can’t eat my teriyaki to this day.
Thankfully I’ve had more successes than failures, and though I’m not the best cook in the world, my family likes it enough to keep coming back for more, and we appear to be relatively healthy. 🙂