the Diver

“One may think of a diver, first reducing himself to nakedness, then glancing in mid-air, then gone with a splash, vanished, rushing down through green and warm water into black and cold water, down through increasing pressure into the death-like region of ooze and slime and old decay; then up again, back to colour and light, his lungs almost bursting, till suddenly he breaks surface again, holding in his hand the dripping, precious thing that he went down to recover.”
—C.S. Lewis (Miracles)

 

I’m going to start off with a note acknowledging that this is a bold, personal post and I know not everyone reading it will agree or appreciate that I felt the need to post it. And that’s okay.

I have loved C.S. Lewis’s quote—or word picture rather—since the first time I read it.
It gives such clarity to the theological truths I live by. This idea of foolish, extravert Grace that strips down to nothing, and descends even farther—so far as to be cloaked by death, but not consumed. And all for something He considered precious, though by all appearances and realities, the “prize” wasn’t worth the cost it required to obtain it.
The very act of God’s plunge gave it value.
Lost things are given value—worth—by the one who searches.

This Sunday we celebrate Easter—the death of death. The plunge and rise of Christ for the sake of me, and you, and every broken heart that ever was or will ever be. It’s a celebration of all the “Re.” —Restoration and Rebirth, Rejuvenation, and Relationship if only we accept the outstretched hand and the offer of air.

This is a blog about food. About the things that nourish need. And I’ll be first in line to admit that my need goes far beyond physical. I crave wholeness in every aspect. Physical and mental, emotional, and spiritual. And praise God, who sent His one and only Son to earth, to plunge and rise again, that He refused to leave those needs unmet—yours and mine.

Happy Easter, Dear Ones.

orange crescent rolls

  Food anchors memory. Ever noticed that? I have so many amazing food memories associated with family, friends, childhood, and holidays.
Pecan pie on Father’s Day (because that’s his favorite).
Clam chowder on Christmas Eve.
I remember one summer when my mom made like twenty-five chocolate cheesecake tortes to sell at a bake sale, only they didn’t all sell so we had chocolate cheesecake torte for weeks.
My Dad made a lobster-shaped birthday cake for my mom one year because lobster was her favorite food, but money was too tight for the real thing.
I had breakfast with my grandpa at the lake growing up—eggs over-easy on toast.
My grandma would make fried bread dough with sugar dusted over top when we came for lunch.
And my great-grandmother was the QUEEN of Sunday dinner.
I have a heritage of being loved and nourished through food. And I wouldn’t have it any other way.

This recipe is an Easter tradition—one that goes back as far as I can remember.
We would go to bed Saturday night anticipating the rejoicing that would greet us Sunday morning, and all the wonderful shouts of “He is Risen! He is Risen indeed!” ringing throughout the house. This was followed by Easter basket hunting, getting ready for church, and these beautiful, light-as-air, orange crescent rolls for breakfast.

So from my family to yours, Happy Easter!

PS. I’m giving this recipe to you a day early so these rolls can rise in the refrigerator overnight and bake first thing Sunday morning!

ORANGE CRESCENT ROLLS
ROLLS
3 cups flour
1 package active dry yeast
3/4 cup milk
3/4 cup water
1/4 cup sugar
1/4 cup butter
1 teaspoon salt
1 egg
1 teaspoon grated orange peel

GLAZE
1 1/2 cups confectioners (powdered) sugar
1/2 teaspoon grated orange peel
Enough orange juice to make desired consistency

Advance Prep:
In a large mixing bowl, combine 1 3/4 cups iof flour ad the year. In a saucepan, heat together milk, water, sugar, butter, and salt until just warm. Stir occasionally until butter is melted and then add this to the dry mixture. Add the egg and orange peel. Beat on low with an electric mixer or a stand mixer for a couple minutes and then scrape the side of the bowl continually. Beat for three minutes on high. Then, by hand or with a dough hook, add in the remaining flour and mix well. Place dough in a greased bowl and turn to grease all sides. Over with plastic wrap and refrigerate 2-24 hours.

Before serving:
About two hours before serving, remove dough from fridge and divide in half. roll each ball into a 9-inch circle and with a pizza cutter, cut into 12 wedges. Starting at the wide end, roll up each wedge. Let rise in a warm oven until doubled. Bake at 375 degrees for 10-12 minutes. While still warm, spread with glaze.

To make glaze, combine sugar, peel and juice in a small mixing bowl and whisk with a fork.

Serve warm

Makes 24 rolls

Originally adapted from CRISCO PRESENTS FAVORITE FAMILY FOODS, copy write 1973, Proctor and Gamble Company.