“O, Lord, refresh our sensibilities. Give us this day our daily taste. Restore to us soups that spoons will not sink in, and sauces which are never the same twice. Raise up among us stews with more gravy than we have bread to blot it with, and casseroles that put starch and substance in our limp modernity. Take away our fear of fat, and make us glad of the oil which ran upon Aaron’s beard. Give us pasta with a hundred fillings, and rice in a thousand variations. Above all, give us grace to live as true men – to fast till we come to a refreshed sense of what we have and then to dine gratefully on all that comes to hand. Drive far from us, O Most Bountiful, all creatures of air and darkness; cast out the demons that possess us; deliver us from the fear of calories and the bondage of nutrition; and set us free once more in our own land, where we shall serve thee as thou has blessed us – with the dew of heaven, the fatness of the earth, and plenty of corn and wine. Amen.” – Robert Farrar Capon
Amen, amen, amen.
The Supper of the Lamb by Robert Farrar Capon is one of my all-time favourite books for obvious reasons if we’ve had the pleasure of each other’s company. Years ago I devoured the book neatly in two days while vacationing on the island of Galiano.
Capon’s masterpiece doesn’t fit neatly into one category. It is part cookbook, part theological reflection. Frederick Buechner says, “To call The Supper of the Lamb a cookbook would be like calling Moby Dick a whaling manual.” Well stated, Fred.
A friend recently sent an email saying, “For the love of all that is holy, how have I not read The Supper of the Lamb before now?!? Just realized that’s what your joy quote is from. Been reading it at bedtime and it is pure delight.”
If you’ve not read it yet, please get on with it. It is so satisfying.
PS. The photo credit belongs to Emily Watkins, a former St Andrews graduate wife. Her husband, a former Regent grad, actually went to view our flat for us while we were still living in Vancouver. Ah, we occupy a very small world.