No doubt you would much prefer one of my ‘aspirationally learned’ expositions of chapter 31 of the Rule of St Benedict, The Kind of Person the Cellarer Should Be, which we are re-reading now, but I am going to disappoint you and share a little monastic whimsey instead. In due place to forget one’s wisdom is sweet, says Horace, and who dare disagree?
Last week, having much that was better to do, I decided to take the community on a culinary world tour. With the monastic oven out of action and two feast days to accommodate, it was a challenge. I limited myself to what we had in the freezer or the store cupboard, and here are the results.
SUNDAY — ALL SAINTS
We began in France, with pan-seared sea bass in a lemon, lime and caper sauce, with Lyonnaise potatoes. No pudding could be managed after that!
Monday saw us in the Maghreb with Shakshuka and home-made flatbreads. We grow a lot of herbs and a neighbour often gives us eggs from their hens, so this was easy-peasy.
TUESDAY — ALL SOULS
Back in France, Normandy region, for pork loin chops with caramelised onions and pears, mashed potato and wilted cabbage. This tasted better than it looks. It really needed a grill to finish it off properly as those little pieces of cheese should be golden brown. We live and learn.
Off to Hungary for a vegetarian goulash with tarragon and horseradish dumplings (made from vegetarian suet, of course); served with a dollop of Greek yoghurt, spring onions and a chunk of almost-French baguette. Guaranteed to provide plenty of inner heat in cold weather!
Thursday saw us in Erewhon/Everywhere for a garlicky chicken and sausage casserole — comfort food for a nun having cataract surgery earlier in the day. Nothing to see here, just a mixture of odds and ends from the freezer and the vegetable basket, with lots of Lautrec garlic given by a friend and a slight Spanish touch in the use of pimentón.
Friday is a fast day with us, so we travelled in time rather than geographically: All Our Yesterdays Soup (i.e. made from left-overs), with a choice of home-made wholemeal bread and cheese or wholemeal bread and tuna, followed by an apple from the garden.
‘One we made earlier’. Saturday quickly span out of control, so an Italian lasagne pulled from the freezer and served with salad fitted the bill. Even in a monastery it can be difficult to cook ‘properly’ but batch cooking for the freezer is a great help.
Some readers may have given up at this point but others will recognize that food, its preparation, service and sharing, plays an important part in the Rule of St Benedict and in Christianity generally. Our most important act as a community is the celebration of the Eucharist. By extension, meals in a monastery are never purely private, individualistic affairs, because of their eucharistic character. The ritual with which they are surrounded, the blessings and the readings, are a sign of the role they play and the way in which they connect the bodily reality of our lives with the spiritual. The cellarer, as we are reminded in RB 31, must never misuse food to exert control over others nor allow any material thing to be treated sloppily or carelessly but show reverence and forethought. It is probably whimsical of me, but perhaps there is something there for all of us, including those negotiating agreements at COP26.