Sixteenth Sunday of Pentecost
We Had Cucumbers, Melons, Onions, and Garlic
Numbers 11: 5
As the Israelites wandered in the wilderness with Moses, they never seemed to get enough to eat. And when God sent them the sweet and abundant manna every day, they missed the variety of foods they had grown and eaten in Egypt.
In remembrance of the Israelites, let us make a salad of the foods they remembered from Egypt.
Let the children each bring one Bible fruit or vegetable and see what sort of combination you can construct.
You could dress the salad simply with olive oil and wine vinegar, still staple foods in that part of the world today, and you might want to season it with the Bible salad mix.
As you make your list of ingredients, make sure to include cucumbers, onions, and garlic.
We know that they also grew various kinds of lettuce and other greens. Other Bible foods that might add interest to the salad are cooked lentils, almonds, raisins, or ripe olives.
Or you might want to make a fruit salad of cubed melons, grapes, pomegranate seeds, citrus fruit slices, and chopped apples. Diced cucumbers would be good in this salad as well.
Bring plates and forks and enjoy!
This is a good day to learn to sing or say a new table grace.
I like to sing "For health and strength and daily food we praise your name, O Lord!" as a round (the music is in Thank You for This Food, by Debbie Trafton O'Neal), and I like to say:
A Monk's Table Prayer
For this food
and joy renewed,
we praise your name,
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