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Re-purposing

Mixed seafood on a white plate on a restaurant table.

Mixed seafood on a white plate on a restaurant table.

If cooking can be considered an art form, then my wife represents the Leonardo Da Vince school of gastronomy. I am from the Jackson Pollock school. Like Leonardo, my wife takes a scientific approach to the culinary arts. Before a single ingredient has met the wire of her whisk, Lisa has thoroughly mixed and folded a well-studied recipe into the broad and deep caldron of her intellect. Observing Lisa in a kitchen is like watching an organic chemist carefully following predetermined protocols with precision and purpose.

Unlike my methodical Leonardo Lisa, I am much more like a paint slinging modernist. I usually take whatever is laying around, and throw it together with whatever else is laying around to see if anything interesting and edible results from the combination.

Leftovers rather than cookbooks guide my recipes. A friend who observed the food rehabilitation clinic that I call cooking once asked me if I had grown up in The Depression. Upon reflection, I had to admit that my culinary creativity consists of at least two parts miserliness. But I also believe (rationalize?) that my approach comes from the reasoned conviction that some of the best flavors in a kitchen can be found in the leftovers.

For example, I inadvertently ran into a recipe a few years ago as I puzzled over what to do with the remnants of two bottles of old wine leftover from a party that were languishing in the refrigerator alongside four tired looking pears. Rather than pouring that wine down the drain, I emptied the bottles into a saucepan with plenty of sugar, cinnamon, cloves, and ginger. Next, I peeled and carved the brown spots out of the pears. I kerplunked them into the brew that was just now starting to bubble. Steamed and softened over a medium heat, the once tired fruit emerged rejuvenated, glistening and purple. Next, I slow-cooked the pear-flavored wine broth down into a thickened syrup.

At the last minute, I remembered the invasive mint vines in our vegetable garden that I periodically try to uproot and kill. After placing each pear in the middle of its own plate, I doused each one with the warm, homemade wine syrup. Like a water lily, I floated a five-leaved mint blossom wherever the spiced purple had pooled on each plate. Just like that, leftovers and weeds destined for the trash heap became a dessert fit for a gourmand’s table.

This past Sunday those many of the churches in the Christian tradition celebrated the Feast of Corpus Christi. In that liturgy we focused upon the power and mystery contained within the Eucharist. In the Gospel passage for this Sunday (Luke 9: 11-17) Jesus could be seen as a cook who was able to take what others saw as useless leftovers (a few loaves and fishes), and turned them into something that could feed a multitude. At the end of the Gospel passage, the writer described the disciples collecting up all of the leftovers and storing them for later use.

For people who see with spiritual eyes, God is always collecting up the leftovers of our lives and folding them into some new unexpected recipe. Often, what we have judged to be as useless as a tired back-of-the-refrigerator” dwelling morsel is precisely the ingredient that God has used to bring new flavors of meaning into our lives.

For example, I have a relative (I’ll call him Roy), who suffers from persistent anxiety. For years, he has seen this attribute as a piece of shameful and useless suffering. Now Roy sees it differently. “You know I never would have chosen to be so anxious, but I’ll tell you that if it weren’t for anxiety, I never would have needed help. Anxiety led me to psychotherapy, spiritual direction, and a deeper sense of trust and dependency upon God.”

I have shared in the space of this article how I spent the decade of my twenties casting back and forth between the options of priesthood or marriage. While peers of mine were establishing careers, relationships, and families, I was attending extended retreats, spiritual direction, and psychotherapy trying to get over an underlying sense of inadequacy, and to get a sense of where God was calling my indecisive soul. I was embarrassed to be perceived as, “incapable of commitment,” or “not making anything of myself.” But all the while God was slow cooking something into me. Hanging out in prayer with God didn’t lead to the instantaneous decision for which I longed. But it did inadvertently lead to a deep intimacy with God…an intimacy that I now draw upon for wisdom relative to my current vocations as husband, father, and counselor.

A stunning insight from this past Sunday’s celebration of the Eucharist is that God, the divine cook, uses everything from your life. Nothing gets left out. Even those ingredients in your life that you have named, “useless,” or “leftover” are collected up and folded into a recipe that will one day deliver a surprisingly delicious and unexpected meaning. In the kitchen of Holy Mystery, all things work together for the good of those who believe in God’s ability to work with the humble ingredients of your life.

One Response to Re-purposing

  • Janene Gragg says:

    Your essay reminds me of Corrie ten Boom’s book The Hiding Place. Her premise as I understood it was that everything that happened in her youth was preparing her for her activities during the war. How comforting to know that God doesn’t waste anything. Even when we don’t know where we are going He does.

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