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Words: Com­bined from var­i­ous an­ti­phons by an un­known au­thor, pos­si­bly in the 12th Cen­tu­ry (Ve­ni, ve­ni Eman­u­el); trans­lat­ed from La­tin to Eng­lish by , Med­iae­val Hymns, 1851. Neale’s orig­in­al trans­l­a­tion be­gan, “Draw nigh, draw nigh, Em­man­u­el.”

The Great O Antiphons are seven brief prayers that are traditionally chanted or sung on successive evenings starting on December 17.  The precise origin of these texts is unknown.  However, by the 8th and 9th centuries, the church in Rome and monastic communities throughout western Europe were using them at evening worship services during the season of Advent.  These ancient supplications beautifully express the Christian church's profound yearning for her long expected Savior.  They continue to be part of the seasonal devotions of many churches today.  The Great O Antiphons form the basis of the popular Advent hymn, O Come, O Come, Emmanuel by English hymnographer, John Neale. 

Where I've stored my ramble podcast.

New Commentaries CD released! Contains unabridged commentaries by John Calvin, Matthew Henry and Albert Barnes, plus 12 single volume commentaries. Also includes searchable NRSV and KJV Bibles and Nave's Topical Bible. You can also read online or download texts.

Copyright © 1995-2004 New England Cheesemaking Supply New England Cheesemaking Supply P.O. Box 85, Ashfield MA 01330 Phone (413) 628-3808 Fax (413) 628-4061 E-mail info@cheesemaking.comFor technical support or to report a problem with this site, please email the webmaster

You would have thought I'd never seen fresh vegetables. My husband wanted to shop as men do: Get in, get something, and get out. But I dragged him from stall to stall at the farmer's market, comparing the quality of the tomatoes and zucchini, sighing in disappointment that I'd gotten there too late to get the okra, and marveling at the beautiful produce that I can't find at Kroger--bitter melons, long beans, white eggplant, and organically-grown yellow patty pan squash.Stuffed squash before bakingThe squash were beautiful, and I wish I'd taken a photo of them before they were cooked: bright yellow with a ring of variegated green at the bottom. I knew when I bought them that I was going to stuff them. The man who sold them to me said to use sausage, and then remarked, "Every time I say that, I find out I'm talking to a vegetarian." "You are again! You come across that many vegetarians?" "A lot of them. But you could use cheese instead."I let that go and started pondering what I, a no-refined-foods vegan, would use instead of sausage or cheese. How about beans that taste like sausage? With Cajun seasonings?Oh boy! That was a good choice, and I knew it as soon as the fennel hit the pan. I started with all the seasonings that normally go into Louisiana cooking and added fennel and sage to create a rich, sausage-like flavor. There's a hint of spiciness here, too, so go easy on the black and cayenne pepper if you're spice-sensitive. But by all means, try it! The peppery taste of the beans provides a bold contrast to the tender, buttery squash. Patty pans are the perfect shape for stuffing, but if you can't find them, you can use zucchini or a winter squash. And a word to my carb-conscious friends: Patty pans are summer squash, so they're low in calories and carbohydrates; they're considered a "free" food on most diet plans, so eat up!Patty Pan Squash Stuffed with Cajun White Beans (click here for printer-friendly version)4 medium-sized patty pan squash1 small onion, chopped fine1 stalk celery, chopped fine1/2 bell pepper, chopped fine2 cloves minced garlic1 tsp. thyme1/8 tsp. cayenne1/8 tsp. black pepper1/2 tsp. oregano1/2 tsp. basil1/2 tsp. fennel seed1/4 tsp. rubbed sage1/2 tsp. salt (optional)1 can (15 ounces) great northern beans (or other white beans), rinsed and drainedPlace the squash flat side down in a large pot. Add about 1 inch of water, cover, and bring to a boil. Cook for about 8 minutes, until a fork easily pierces the top of the squash. Remove from the pot and set aside to cool.When cool enough to handle, slice off the top of the squash and use a melon baller to scoop out the flesh from the inside. Be sure to leave a wall of at least 1/4-inch of flesh on all sides of the squash. Turn them upside down to drain, and dice the scooped out flesh coarsely.Preheat the oven to 375 F.Sauté the onions, celery and bell pepper in a large, non-stick skillet for about 5 minutes until soft; add garlic, diced squash, and remaining seasonings and cook for another 2 minutes. Add the white beans and cook on low heat for about 5 minutes.Place the squash in an 8x8-inch baking pan. Spoon the stuffing into each shell; be sure to really pack it into the shell, and don't be afraid to over-stuff them. Pile any stuffing that remains into the center of the baking pan, right between the squash.Bake for about 20 minutes or until the tops begin to brown. Serve with additional stuffing. Serves 2 as a main dish or 4 as a side dish.Note: I was recently asked to provide nutritional data about the recipes. The following is based on the program I use, MasterCook, which is not guaranteed to be 100% accurate. If it's important to you, please check the counts yourself, using NutritionData.com or another reliable reference tool.Two stuffed squashes contain: 335 Calories (kcal); 2 g Total Fat; (4% calories from fat); 22 g Protein; 71 g Carbohydrate; 0 mg Cholesterol; 570 mg Sodium (using optional salt).Tags: vegan recipes vegetarian cooking food fat-free Eat to LiveLabels: eat to live, gluten-free, louisiana, Southern cooking

Advanced magnetoresistive compass technology.In the vast Australian bush, orientation is vital. No wonder the world’s first talking compass is Australian! Use it in the car (no more wrong turns), in the bush, anywhere. No moving parts. Multilingual capability. Supplementary color display, of 8 pointsfor noisy conditions or the hard of hearing. Powered by two 12volt batteries (not included).

"Take a minute to study this creation – an imaginary plant that bears over the course of one growing season a cornucopia of all the different vegetable products we can harvest.  We’ll call it a vegetannual ..."

The best organic food is what's grown closest to you. Use our website to find farmers' markets, family farms, and other sources of sustainably grown food in your area, where you can buy produce, grass-fed meats, and many other goodies. Want to support this great web site? Shop in our catalog for things you can't find locally! Farm Products Duck Eggs

The Department is closely monitoring an emerging animal disease situation in the United Kingdom. Foot-and mouth-disease (FMD), a highly contagious viral disease of cattle, sheep, swine, and other cloven-hooved animals, has been detected on a farm in Surrey, England

The JAWS for Windows and PAC Mate blog is regularly updated and contains useful news and information concerning JAWS and the PAC Mate PDA, both manufactured by Freedom Scientific.  If you are a user of either product, I would encourage you to add the blog to whichever tool you use to capture

July 19, 2007SOF OnDemand: » Download (mp3, 53:07) ¦ » Listen Now (RealAudio, 53:00) ¦ » PodcastKingsolver describes an adventure her family undertook to spend one year eating primarily what they could grow or raise themselves. As a citizen and mother more than an expert, she turned her life towards questions many of us are asking. Food, she says, is a "rare moral arena" in which the ethical choice is often the pleasurable choice.

My podcast about The Jesus Family Tomb.

Tomb.

The Ark explores The Jesus Family Tomb

The Ark Part 2: Jesus Family Tomb interview

I review the book The Jesus Family Tomb.