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May 17, 2006
Well, maybe a day was longer then. I am reading the Genesis account of how God made the world as if I were a creationist, just to see how it feels.

Actually, I think I'd like that, days that last a few billion years apiece, because I really need my days to be longer. Currently, they can't hold all the things I try to squeeze into them. As a result, I trot from one thing to another, keeping four or five balls in the air at once.

Ordinarily, I am happy with this juggling. Yesterday, it was pushing against a shamefully overdue writing deadline, peeking at the garden every now and then and wishing I were out there, stopping to paint a piece of the kitchen woodwork or to scrape a windowsill or supervise our young boarder who is -- sort of -- earning his keep painting in the living room. And running out to the store with Rosie. And to the hardware store for more paint. And to the doctor. And up and down the stairs to stir one of the very best vegetable-beef soups I have ever made.

So at the end of the day, the living room is just about finished, the kitchen nowhere near it. The soup is half gone, the remainder in the refrigerator, where it will get even better. The writing is finished and sent off, in an electronic flutter of apology for its lateness. The young boarder has gone back down to his basement home, and his loud music shakes the house ever so slightly.

It was a wonderful day. It was various. I got some stuff done and kept plugging on some other stuff, which will also be finished one day. This must have been the way those first long days were, too: not abracadabra days, not magical days of poofing things into existence, but various long days of incremental progress and flashes of achievement amid the long process of creating.

And at the end of each of them, God saw that it was good.

Vegetable Beef Soup

In 1 tbsp olive oil, saute

2 medium onions, sliced
2 cloves peeled garlic, minced or crushed

over medium heat until soft. Add

1 cup leftover tomato sauce
4 cups chicken, beef or vegetable broth (save the water in which you
cook vegetables for this purpose)
1 cup water
1 cup chopped carrots
1 cup diced leftover beef roast or steak

Bring to boil and turn to simmer for 30 minutes. Add

1/2 cup brown rice

and cook for another 45 minutes or until rice is done and meat is tender.
If it's too thin for your taste, grate a potato into it. It it's too thin, add some water. Cook 20 more minutes, or until potato is tender.

Serves 8. Bon appetit!


Did you catch Lane Denson's story about his mom? Funny.

Do you have questions about economic issues that are hard for people who aren't economists to grasp? What does it mean that China owns so much of our debt? What does the rise in oil prices mean for the future? What's the best way to help poor countries? You can ask Carol Stone to discuss them in an upcoming Ways of the World.
Awesome baby birds in the Hodgepodge, helpful animals of all kinds in More or Less Church -- take a stroll on the Farm this morning.
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