Let's Talk About About The Comfort of Lambs
Lambs Heading into the World, Scallop Chowder, William Blake
This weekend on a rainy, drizzly day, I was lucky enough to see some lambs head outside of the barn for the first time ever.
I cried.
They were so little and some were so nervous stepping out there. One big sheep tried to convince them to go back inside, which I decided was an altruistic sheep move of protection rather than him wanting all the grass to himself.
It was kind of scary out there with the wind and the drizzle and the humans ohhing and ahhing over them.
But eventually the lambs and sheep all came out and joy commenced.
The world was so big and so beautiful. The grass was so tasty and fun to bound through.
What an amazing thing it can be. What an amazing thing it can be to be alive. Lambs remind you of that. There’s comfort in that reminder—in that joy that happens when you romp through a field.
There are a lot of horrible things that happen, things we can try to work toward ending, but as we do, I think it’s important too, to comfort each other, to nurture each other, to give each other shelter and sustenance and rejoice together when we get to bound.
Isn’t that kind of what we are all working toward: the safe places to bound, the safety of joy and trust and community?
I hope this week that you get to bound.
THE SOUP: SCALLOP CHOWDER
What you put in it.
1 (16 ounce) package mixed frozen vegetables ( broccoli, corn, red pepper) or fresh.
2 tablespoons butter (plus two more if using fresh veggies)
¾ cup chopped onion
1 clove garlic, minced
1 (4 ounce) package sliced fresh mushrooms
1 tablespoon Cajun seasoning
2 tablespoons all-purpose flour
1 ½ cups milk
1 pound scallops - rinsed, drained, and cut in half
1 teaspoon salt
⅛ teaspoon ground black pepper
How to make it
If your veggies are frozen, cover them in water and boil them until they are tender (5 minutes, set aside).
If your veggies are fresh, make sure to chop them into bite size bits. I saute in butter. This requires another additional 2 TB of butter
Put a pot on over medium-low heat. Melt 2 TB butter. Add onion, garlic, mushrooms, seasoning into butter. Cook 5 minutes. The onion should be tender.
Stir in flour.
Pour in the milk and stir. It will thicken. It will bubble.
When that happens add the scallops, the salt and the pepper.
Cook until the scallops are opaque. That usually takes 5 minutes for me.
Add in the veggies that you’ve already cooked. Reheat those in there. That takes about 2 minutes.
Eat that soup. :)
THE POEM
My nana used to tell me this poem sometimes when I got to spend time alone with her. She’d be dealing with mountains of rhubarb and probably run out of things to say to a little human. When I was really little it felt like it wasn’t even in English.
Here you go.
THE LAMB
Little Lamb who made thee
Dost thou know who made thee
Gave thee life & bid thee feed.
By the stream & o'er the mead;
Gave thee clothing of delight,
Softest clothing wooly bright;
Gave thee such a tender voice,
Making all the vales rejoice!
Little Lamb who made thee
Dost thou know who made thee
Little Lamb I'll tell thee,
Little Lamb I'll tell thee!
He is called by thy name,
For he calls himself a Lamb:
He is meek & he is mild,
He became a little child:
I a child & thou a lamb,
We are called by his name.
Little Lamb God bless thee.
Little Lamb God bless thee.
Source: The Complete Poetry and Prose of William Blake, edited by David E. Erdman (Anchor Books, 1988)