Lamb Supper

On a stormy Thursday evening, our book club gathered with our books around the beautifully vested table of one of us and were treated to a festal meal of leg of lamb with all the trimmings. At least six courses. Perfectly executed by Cassidy with the help of her husband and mother who tirelessly (?) worked in the kitchen. Being in their cozy and inviting home was enough of a treat, but to feast with good friends while we discussed The Supper of the Lamb made an evening to remember. Thank you, Cassidy! And thank you, Boniface!

There is so much to share from this rich book on more than the subject of cooking a leg of lamb (to serve eight people four times), but I will choose just one thing Robert Capon says after spending a whole chapter on cutting up an onion:

"[God] likes onions, therefore they are. The fit, the colors, the smell, the tensions, the tastes, the textures, the lines, the shapes are a response,

not to some forgotten decree that there

may as well be onions and turnips, but to His present delight––His intimate and immediate joy in all you have seen, and in the thousand other wonders you do not even suspect.

"... Man's real work is to look at the things of the world and to love them for what they are. That is, after all, what God does, and man was not made in God's image for nothing."