Poetry of the Cross: The Agonie.

Philosophers have measur’d mountains, Fathom’d the depths of seas, of states, and kings, Walk’d with a staffe to heav’n, and traced fountains: But there are two vast, spacious things, The which to measure it doth more behove: Yet few there are that sound them; Sinne and Love. Who would know Sinne, let him repair Unto mount Olivet; there shall he see A man so wrung with pains, that all his hair, His skinne, his garments bloudie be. Sinne is that presse and vice, which forceth pain To hunt his cruell food through ev’ry vein. Who knows not Love, let him assay And taste that juice, which on the crosse a pike Did set again abroach; then let him say If ever he did taste the like. Love in that liquour sweet and most divine, Which my God feels as bloud; but I, as wine.

—George Herbert, 1633

More Poetry of the Cross

• Rosemary at Seasonings of the Heart: In the Cross of Christ I Glory
• Dorothy at Field Stone Cottage: By the Cross of Jesus Standing
• Candyinsierras has written her own cross poem: The Shift of Spring
• Updated to add two more: Dorothy (see above) had added one of her own poems, too—Salvation.
  
• And Kim of The Upward Call has posted Crucifying.
  

You are welcome to join me in my celebration of Poetry of the Cross if you wish. Just post a cross-centered poem any day of this week (or every day of this week) and send me the link to your poem. I’ll link back to your poem in the next Poetry of the Cross post.

Cheese Grits

I’m posting this side dish recipe for Jane, who doesn’t have a blog, but wants to participate in the Side Dish Recipe Round Up. (I’m always happy to post recipes for nonbloggers.)

Jane says this is also a

great breakfast potluck dish or it’s fantastic with ham. Don’t discount it because of its main ingredent, it really is scrumptious.

Cheese Grits

1 Cup Grits (not instant)
Dash (or two :) of Garlic
1/2 stick margarine
4 Cups boiling water
2 Cups cut up velveeta cheese
4 beaten eggs
1 tsp. worchestershire sauce

Stir grits into boiling water and cook 3-5 minutes. Add all other ingredients.
Bake at 350 degrees for about 30 minutes (depends on depth of pan)

Scored Potatoes

[Psst…don’t forget tomorrow’s Recipe Round Up. See details at the bottom of this post.] 

 

 

 

• 4 large baking potatoes
• 2 tablespoons butter, melted
• 1/8 teaspoon paprika
• 1 tablespoon minced fresh parsley
• Salt and pepper to taste

1. Take a sharp knife and cut the potatoes in half lengthwise. Slice each half widthwise part of the way through six times. Fan the slices a little.

   Place scored potatoes in a shallow baking pan. Brush them with 1 tablespoon melted butter. Sprinkle them with paprika, parsley, salt and pepper.
   

   Bake, uncovered, at 350° for 50 minutes or until tender. When tender, drizzle with remaining butter and serve. 

Makes four servings. This is yet another recipe from Taste of Home magazine.

I served these Sunday night with oven fried chicken drumsticks. It’s a convenient combination because both dishes bake for about the same amount of time.

This recipe is posted in preparation for tomorrow’s Recipe Round Up: The Side Dish Edition at The Accidental Pastor’s Wife. Why don’t you post your favorite side dish recipe and give the link to Julie in the comments of the post linked above?

I’ve posted the recipe to another of my favorite potato side dishes, Baked Mashed Potatoes, here.