Justice

Tim Keller does a good job giving a Biblical perspective on justice and poverty in his book "Generous Justice." Some excerpts below:

"When we come to the Old Testament social legislation, the application must be done with care and it will always be subject to debate. For example, while we have seen that the Bible demands that we share our resources with the needy, and that to fail to do so is unjust, taken as a whole the Bible does not say precisely how that redistribution should be carried out. Should it be the way political conservatives prescribe, almost exclusively through voluntary private giving? Or should it be the way that political liberals desire, through progressive taxation and redistribution by the state? Thoughtful people have and will argue about which is the most effective way to help the poor. Both sides looking for support in the Bible can find some, and yet in the end what the Bible says about social justice cannot be tied to any one political system or economic policy. If it is possible, we need to take politics out of this equation as we look deeper into the Bible's call for justice."

WHAT CAUSES POVERTY?
"One of the main reasons we cannot fit the Bible's approach into a liberal or conservative economic model is the Scripture's highly nuanced understanding of the causes of poverty. Liberal theorists believe that the "root causes" of poverty are always social forces beyond the control of the poor, such as racial prejudice, economic deprivation, joblessness, and other inequities. Conservative theorists put the blame on the breakdown of the family, the loss of character qualities such as self-control and discipline, and other habits and practices of the poor themselves.

By contrast, the causes of poverty as put forth in the Bible are remarkably balanced. The Bible gives us a matrix of causes. One factor is oppression, which includes a judicial system weighted in favor of the powerless, or loans with excessive interest, or unjustly low wages. Ultimately, however, the prophets blame the rich when extremes of wealth and poverty in society appear. As we have seen, a great deal of the Mosaic legislation was designed to keep the ordinary disparities between the wealthy and the poor from becoming aggravated and extreme...

There are other factors. One is what we could call "natural disasters." This refers to any natural circumstance that brings or keeps a person in poverty, such as famine, disabling injury, floods, or fires. It may be fair to say, also, that some people lack the ability to make wise decisions. It is not a moral failing, they are simply unable to make good choices because they lack insight.

Another cause of poverty, according to the Bible, is what we could call "personal moral failures," such as indolence, and other problems with self-discipline...

Poverty, therefore, is seen in the Bible as a very complex phenomenon. Several factors are usually intertwined. Poverty cannot be eliminated simply by personal initiative or by merely changing the tax structure. Multiple factors are usually interactively present in the life of a poor family. For example: A person raised in a racial/economic ghetto (factor #1) is likely to have poor health (factor #2) and also learn many habits that do not fit with material/social advancement (factors #2 and 3).

Any large-scale improvement in a society's level of poverty will come through a comprehensive array of public and private, spiritual, personal, and corporate measures. There are many indications that scholars are coming to have a more balanced, complex view of poverty and are breaking through the older Right-Left deadlock."

-from "Generous Justice" by Tim Keller, pages 31-35

One thing I keep running up against in dealing with the world's extreme economic disparities is that the world consists of us sinners from all socioeconomic classes. Although there are many who strive to be honest and obedient to God, Medicaid and social security disability benefits can be abused just as much as Christians have difficulty tithing to the church and giving to the poor. I think government benefits for the poor are a good idea (I don't know how else they'd live! Some people really have so many strikes against them), but I wish there was a better way to regulate them so they weren't abused. I wish us Christians would be more generous with the poor. SIGH, the consequences of living in a fallen world... it can be so frustrating sometimes.

Listening

I'm realizing that a truly good listener is a rare find. If you find one, I recommend holding on tight. To really put oneself aside and listen completely to another - to sit with them through their times of joy and suffering, and not bombard them with advice stemming from anxiety about immediately solving the situation ("everything will be okay" is easier than feeling their pain with them and empathizing) - is very tough. Yet much more helpful.

I've also found that it can be very hard to see that one's not a good listener. It is my clients' greatest gripe when people just throw advice their way...yet they also do it too, as do I. Everyone hates it, but very few do to others what they want themselves.

Ultimately I think Christ was the greatest listener/counselor - knowing when to speak and when to refrain. Such wisdom.

So if you find that good listener, I encourage you to study what they do, understand why they make you feel better, and try to give them the same gift back. I will be trying to do the same.

Fennel Icecream

I saw this recipe on Orangette and got a curious and adventurous itch to try it out. I got my chance this past weekend. Fennel? In icecream? Doesn't fennel go with pork? I was a bit scared. But trust me folks, fennel and icecream is a GOOD thing. Buttery and nutty with a bit of an exotic note. At first meeting, I fell in love. Give it a try!

From: http://orangette.blogspot.com/2010/06/its-my-duty.html

Fennel Ice Cream
Originally adapted from Gourmet, October 2007, and Holly Smith

1 2/3 cups heavy cream
2 tsp. fennel seeds, crushed
1 cup whole milk
¾ cup sugar, divided
Pinch of salt
4 large egg yolks

Combine the cream and fennel seeds in a small heavy saucepan, and bring just to a simmer. Remove from the heat, cover, and let steep for about 30 minutes.

Meanwhile, prepare an ice bath.

Then combine the milk, ½ cup sugar, and a pinch of salt in a medium heavy saucepan, and bring just to a simmer, stirring to dissolve the sugar.

In a large bowl, whisk together the egg yolks and the remaining ¼ cup sugar. Add the hot milk mixture in a slow stream, whisking constantly. Return the mixture to the medium saucepan and cook, stirring with a wooden spoon, until the mixture coats the back of the spoon and registers 175°F on an instant-read thermometer (Do not allow it to boil). Immediately strain through a fine-mesh sieve into a metal bowl. Cool in the ice bath, stirring occasionally.

When the custard is cool, strain the fennel cream through a fine-mesh sieve into the custard, pressing on the solids. Continue to chill in the ice bath until the custard is very cold (Alternatively, cover the mixture, and chill it in the refrigerator overnight). Freeze in an ice cream maker. Transfer to an airtight container, and put in the freezer to harden, about 1 hour.

Yield: about 1 quart"

Florentine-Style Tripe

Inspired by our recent trip and a newfound love for Florence! I have been diggin' tripe lately.

Adapted from: http://www.tuscany-cooking-classes.com/recipes/trippa-fiorentina.htm

Trippa alla Fiorentina
Florentine-Style Tripe

3 pounds tripe, blanched and boiled
1 onion
1 carrot
1 stick of celery
1 oz. butter
1 spring onion
Basil leaves
2 tbsp extra-virgin olive oil
1 pound tomatoes
Parmesan
Salt

Using only the best parts of the tripe, either the meatier part or the spongy, honeycomb part, cut it into very thin strips. Clean, wash and chop the onion, carrot and celery and put into an earthenware or metal pan with the butter. Fry well and add the oil and tripe. When golden in color, add the tomatoes, peeled and chopped very finely. Add salt and cook over a very low heat for about half an hour, until the sauce has reduced almost completely, stirring frequently to prevent sticking. The tripe may be served immediately without any garnish, or alternatively sprinkle some grated Parmesan over and brown in the oven for five minutes. Tripe is best served with boiled or puréed potatoes or, if preferred, with cannellini beans in oil.

Bindaedduk (Korean Mung Bean Pancake)

This dreary weather makes me crave comfort foods. Another one...

Adapted from Chang Sun-Young's A Korean Mother's Cooking Notes

1 cup skinned mung beans
1 cup water
1/2 tsp. salt
1/2 cup (1/2 pound) beef or pork (tenderloin)

(A)
1 tsp. soy sauce
1 tsp. sesame oil
1 tsp. chopped garlic
1 tsp. ginger juice
1 cup thin green onion

1/2 cup sliced onion
1/2 cup mung bean sprouts
1 cup kimchi
1 tsp. sesame oil

(B)
1 tsp. garlic
1 tsp. ginger
1 tb. sesame oil
1 tb. sesame salt
1/2 tsp. pepper
1/2 tsp. salt

1. Wash & soak 1 cup skinned mung beans in water for about a day at room temperature, or about 2 days in the refrigerator. One cup dried mung beans will become 2 cups when well soaked.

2. Cut meat into thin strips and season with (A) ingredients.

3. Cut kimchi into thin strips and squeeze juice out (not too much though!). You should have about 1/2 cup of kimchi after squeezing. Mix with 1 tsp. sesame oil.

4. Cut green onion into 2-inch-long pieces. Slice onion into thin strips. Wash mung bean sprouts.

5. To the seasoned meat, add kimchi, green onion, onion, and season with (B) ingredients.

6. Add 1 cup water to soaked mung beans and grind in a blender to make a thick batter. Add 1/2 tsp. salt for taste. Put all of the seasoned ingredients into the batter and mix well.

7. Drop the batter by spoonfuls onto a hot oiled pan. Fry until golden brown and turn once.

Lemon Sorbet

I got this amazing icecream book from Anne and had the pleasure of trying this recipe over the weekend. Tastes extra good with a drip of rum! Perfect and fresh for the warmer weather.

From The Perfect Scoop by David Lebovitz

Makes about 1 quart

2.5 cups water
1 cup sugar
2 lemons
1 cup freshly squeezed lemon juice (from about 5-6 lemons)

In a medium, nonreactive saucepan, mix 1/2 cup of the water and the sugar. Grate the zest of the 2 lemons directly into the saucepan. Heat, stirring frequently, until the sugar is completely dissolved. Remove from the heat and ad the remaining 2 cups water; then chill thoroughly in the refrigerator.

Stir the lemon juice into the sugar syrup, then freeze the mixture in your ice cream maker according to the manufacturer's instructions.

Pesto

Adapted from Molly Wizenberg's A Homemade Life book

2 cups tightly packed basil leaves, washed and dried well
1/2 cup olive oil
3 tbs. pine nuts
2 medium cloves garlic, minced
1/2 tsp. salt
1/2 cup parmigiano-reggiano

Put basil leaves in a heavy duty Ziploc bag. Press all the air from the bag and seal. Put bag on countertop or floor and using rolling pin, pound bag until all leaves are bruised.

Put the pounded basil, olive oil, pine nuts, garlic, salt in a blender and process until you reach a smooth creamy consistency. Stop once or twice to scrape down the blender with a rubber spatula. Transfer to a medium bowl and stir in the parmigiano-reggiano. Great with long noodles and vegetables and sausage but can also be eaten with toasted bread.