All Good Things
All I wanted to do on my vacation was cook. Actually, it was even more basic that that: I wanted to go to the grocery store with my friend Kris. I wanted to wander through the produce, and ask, “What do you do with kale? How do you prepare eggplant? What about these beets?"
After making our way through the produce section, we wound our way to the aisle with dried beans. Kris picked up a package of chickpeas. “This is my new favorite,” she said. “Do you ever cook them?”
“Garbanzo beans?” I said, picking up a can. “All the time! I got this high powered blender and I swear I make hummus like every week.”
“No,” she said. “I mean just the chickpeasby themselves - they’re incredible! All you have to do is soak them overnight and cook them up with a little garlic, salt, olive oil, and fresh rosemary.”
She was right. Right about the dish, and right about the mystery and majesty of a simple legume.
I think of Julian of Norwich. The first vision she ever had was of a hazelnut in the palm of her hand. It was as round as a ball and so small it could easily have disappeared; but Julian understood that it would continue always because God made it, God loves it, and God keeps it.
Maker, Lover, and Keeper of all good things, for the ways in which you sustain us, day in and day out, hear our thanks. Amen.