the table stretched from wall to wall
with only a narrow space at one end
through which to edge over to the other side.
All articles filed in feasting
Feast-Keeping: The Longest Night of the Year
In much of the Northern Hemisphere the days are growing shorter, colder; the darkness catches us off guard with its earliness. The trees have passed their peak of autumn splendor and now are giving up their withered leaves one by one; the flowers are fading fast; the browning grass is going to sleep until the spring. All nature is making the long descent into winter, to the longest night of the year, but we humans rage against this dying of the light.
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Polenta
Starting at low to medium heat and increasing as the liquid gets hot, bring the water, milk and salt to a boil in a large saucepan (heating on high from the start can scorch the milk solids). Add the polenta, reduce the heat, and cook slowly, stirring occasionally, for about 30 minutes, or until the mixture is thick and creamy. Remove from heat, add butter as you see fit, then cover and let stand for up to 5 minutes. The butter should be melted at this point; stir into the polenta, then transfer to a serving bowl.
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Roast pork with citrus sauce
ely. Bone-in roasts such as the Boston butt shoulder are generally more flavorful and less expensive, but then there’s the bone to deal with and subtract from the weight of the cut. There’s no bone in a pork loin, which can save time and give you more meat for your money.
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A feast for the longest night of the year
Menu
Roast pork with citrus sauce
Roasted parsnips and turnips with clementines and rosemary
Polenta
Blood orange cake with whipped cream
Sparkling apple cider
A prayer for the longest night
O Christ our Light,
on this longest night of the year
we remember how You came down
into the darkness of our sin-sick world
and opened our eyes, restoring sight
so we could once more see You.