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Rev. Joey N. Welsh: When life gives you a lemon, appreciate it ANOTHER ANGLE: the occasional musings of a Kentucky pastor. This timeless column appeared in the August 7, 2005 edition of the Munfordville, KY Hart County News-Herald and is reprinted with permission. By The Rev. Joey N. Welsh SO, WHEN LIFE GIVES YOU A LEMON, USE IT TO APPRECIATE THE MARVELS OF CREATION I have friends who tell that they have gained all sorts of insights into the wonders of God's creation through their travels. Some have told me that they came to a fresh realization of the vast intricacy of nature by visiting the Grand Canyon, the Canadian Rockies, Oregon's Crater Lake or the Hawaiian volcanoes. Others have told me that they have never experienced the power and beauty of changing seasons like they do when they see Callaway Gardens at the peak of the azaleas or Great Smoky Mountains in the fall. (I chuckle when I think that people believe they must travel hundreds of miles to see spring or fall color. Have they never seen Kentucky's spring dogwood and redbud trees or its water maples glowing with fall color? Do you think that some of those trips perhaps have more to do with appreciating the stores in the nearby outlet malls than with noting God's creation?) In contrast to those folks who travel long distances in a quest to answer the question, "What hath God wrought," (a query prompted by Numbers 23 that Samuel Morse quoted in the very first transmission sent over telegraph wires) are the scientists who look for the complexities of the universe at the microscopic level. I have noticed a lot of references in recent years to scholarly scientific articles that claim a grain of sand or a speck of dust can reveal all anyone needs to know about the organizing principles of the universe. As for me, if I want to appreciate nature anew I don't go as big as the Grand Canyon as small as a speck of dust. I buy a few lemons. The complexity of a lemon really is something to behold, assuming you give yourself the time to meditate on it for a moment. All over the outside of the lemon are tiny pockets of aromatic oil. A little dab of that oil can transform the smell of any room or any food that uses lemon as an ingredient. That same oil is a constituent part in many expensive perfumes. Though the entire lemon is brimming with vitamin C, the greatest concentration is in the yellow peel and the white rind. People who live with too little vitamin C from fresh fruits and vegetables can manifest scurvy, a disease marked by bleeding joints as well as weaknesses in teeth and bones. History records that scurvy was common on long ocean voyages of exploration; nowadays scurvy is seen in children who are allowed to exist on greasy and starchy junk food. Citrus fruits, of course, aren't the only good source of vitamin C; tomatoes, beans, squash, onions, kale and most every summer vegetable grown#here is a good provider. If you eat those regularly you can save your vitamin C supplement tablets for winter. Inside each lemon are segments containing thousands of tiny vesicles storing the lemon juice. Lemon juice has been used since before recorded time as a natural deodorizing wash, a mild bleach and a natural disinfectant. A couple of tablespoons of lemon juice in # gallon of water yields a liquid that can be used in a spray bottle as a window cleaner that cuts through grease and dries without streaks. Lemonade made from real lemons is unbeatable; if you prefer your lemonade pink, just add a splash of grape juice to the jug of lemonade and avoid the artificial coloring found in some store-bought varieties of pink lemonade. My own personal high point in lemon appreciation comes in the aromatic and richly caloric decadence of the lemon chess pie. In making this pie you use the juice and zest (finely grated yellow peel, avoiding the white rind as you grate) of three small or two large lemons. When you grate the peel, the whole kitchen will smell like lemon, and when you bake the pie, the whole house will smell gloriously of lemon. My recipe came from a friend who got it from another friend's aunt. It is called Myra's Lemon Chess Pie. I don't know who Myra was, but I am indebted to her. Myra's Lemon Chess Pie 1# - cups white sugar 2 - tbsp. white corn meal 4 - beaten eggs 1 - tbsp. white vinegar # - cup melted butter 1 - small can of evaporated milk 2-3 - lemons, juiced, with zest grated Blend sugar and corn meal, then gradually stir in the remaining ingredients. Pour into a pie shell that has been prepared by placing it in the oven at 375 for 5-6 minutes, weighted down with wax paper and dried beans or rice to keep the crust from puffing up. (This slight crisping keeps the crust from getting too sodden before the pie is served.) Continue to bake at 375 for 45 minutes, or until the pie is slightly puffed and set. The lemon zest rises to the surface and browns to form a nicely patterned crust. Never cut the pie while it is still hot, but serving it when it has cooled down to a nice warm temperature is a fine experience. What hath God wrought? Among other things, God hath wrought the little lemon, and I am grateful for this marvelous emblem of divine handiwork. To read other wonderful essays in the Another Angle: The Occasional Musings of a Kentucky pastor series, type "Rev. Joey N. Welsh" into the searchbox This story was posted on 2007-05-27 06:44:00
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Have comments or corrections for this story? Use our contact form and let us know. More articles from topic Commentary:
Rev. Joey N. Welsh: Cumberland, Sweet William, and more Dr. Carter defines purpose of KHIPP candidate forums at CU Rev. Joey N. Welsh. February 4, 2007. A farewell Rev. Joey N. Welsh. Jan. 28, 2007. Louisville writer Cass Irvin Rev. Joey N. Welsh, Jan. 21, 2006. Misdirected life an exciting ride Rev. Joey N. Welsh. Jan. 14, 2006 Rev. Joey N. Welsh. Jan. 7, 2007. The Bridge at Covington, KY Rev. Joey N. Welsh: Kentucky Poet Effie Waller Smith Rev. Joey N. Welsh. Dec. 24, 2006: Poets and Poetry The Rev. Joey N. Welsh. December 17, 2006: Thomas Merton View even more articles in topic Commentary |
 
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