The Nineteenth Sunday after Pentecost, Proper 21, 30 September 2018
The Nineteenth Sunday after Pentecost, Proper 21, 30 September 2018 Esther 7:1-6, 9-10; 9:20-22 Psalm 124 Or Numbers 11:4-6, 10-16, 24-29 Psalm 19:7-14 James 3:13-4:3, 7-8a St. Mark 9:38-50 Background: Foods in Egypt and Israel The complaint of the Israelites during the wanderings in the Sinai (see Track Two First Reading) gives us a glimpse of what the cuisine of the Egyptians, or at least their slaves and servants was like: cucumbers, melons, leeks, onions, and garlic. It sounds like the makings of a wonderful gazpacho ( see a recipe here ). Bread and beer were probably available due to their high nutritional value and the ease of preparation. For the wealthy or better off there were roast oxen, ducks, geese (both force fed), pigeons, and fish. These were accompanied by vegetables (lettuce, lily, celery, gourds, and tubers, including papyrus! Peas, beans, lentils, and chickpeas were important providers of proteins. Of course,there were oli...