An Orange, an Apple, a Banana, and a Candy Cane: A Story about Sharing Food
I'm not unlike everyone else out there who is pausing today and wondering how we can possibly already be on the third week of Advent. (Happy Rose Pink Sunday!) Of course I came into this season with high hopes of being able to slow down instead of speed up, but it seems like I've been in a go, go, go pace with social engagements almost every day. This past Saturday was no exception as I had three separate events, beginning with a service project.
Our parish community coordinates a Sharing Tree for the needy in the community. Various ministries within our parish - from the St. Vincent Depaul Society to the school; our parish council, and our religious education department spent several weeks collecting canned foods, cleaning supplies and toiletries to distribute to 130 families. Over the course of three days, the event culminates with the organization and delivery of the items into boxes. Dozens of people gathered to assemble the boxes in our school gym, and one of the organizers opened us with prayer and this story about her experience with this project:
I went to Winco to pick up some extra items for the food drive. I had a cart filled with oranges and some extra jars of peanut butter. I went to the checkout line and the lady behind the cash register asked me, "What are you doing with all this food?"
I explained to her that I was from Christ the King and that we put together boxes with our St. Vincent Depaul program.
She looked at me kind of funny and said, "When I was a little girl, we got one of your boxes. I got a stocking with an orange, a banana, an apple and a candy cane. We were poor. My mom didn't have much money but because of you, she was able to give me a Christmas."
I thought it was such a beautiful reminder that when we collect things in the local toy or food drive or when we choose to tack on a $5 donation to our grocery bill for the food bank, those gifts are going to real people with real needs and real stories. St. Teresa of Calcutta said, "Wash the plate not because it is dirty nor because you are told to wash it, but because you love the person who will use it next." It's not about our own satisfaction or because we have something to gain but because we love the person who will receive these gifts.
I don't think it's a coincidence that this concept is connecting in my brain when I felt overloaded with lots of events and social commitments. As much as I wanted to crawl into bed and hibernate for the rest of the weekend after volunteering at that service project, I prepared for a staff Christmas potluck instead. And it wasn't because I felt like showing off a cute Christmas outfit or because I wanted to stuff my face with the goodies that I knew would be there. Deep within my heart, there was something that wanted to love the people who would be there. And knowing it was a potluck, I didn't just run to the grocery store to grab a jar of salsa and a bag of chips. I pulled out one of my favorite recipes from my mom. And I'm even sharing that recipe here. I apologize for the vague instructions, but when my mom taught me how to cook, we didn't really measure.
Pork Shumai
Make your filling:
Mix together 1 lb pork, 1 (small) can of minced water chestnuts, 3 stalks of green onions, and 1 egg.
Add in a few shakes of each of these (so precise, I know!)
And since everyone says it when they're mixing stuff, I'm gonna do it, too...Don't overmix (although I don't really know what that means.)
Your filling should look like this:
Now you're ready to assemble your shumai.
Place about a tablespoon of the meat mixture in the middle of a wonton wrapper (any store bought wonton wrapper brand is fine). Crimp the edges up to make it look pretty. Dip the wonton into chopped carrots.
Spray the tray of a steamer with your favorite non-stick food spray. Place the wontons into the tray. Don't overcrowd the pan or they'll stick together. I usually steam them for about 12 minutes on medium heat.
Serve with soy sauce or your other wonton sauce. (I've heard Chinese mustard is good with these.)
Enjoy and remember to make these with love...people will be eating them!