A random Savior’s fake Birthday
Ho Ho, No. Today is universally accepted as Christmas day, a day revered by Christians and secular people alike. But, what is Christmas? Charlie Brown asked this question nearly 60 years ago. Linus gives him the standard answer about a child being born to bring good will to men and peace on Earth. How’s that going? Where is this peace and good will? The modern world is a powder keg of resentment, distrust, and rampant vitriol threatening, not only the future of civilization, but, the world itself. Part of the problem stems from disputable “facts”. Jesus’s birthday itself is predicated on a lie. It’s A random Savior’s fake Birthday, based on Pagan celebrations of the Sun God: Sol Invictus.
Before you start screaming heretic, Blasphemer, or whatever other epithet you’d like to hurl, take a breath and look at the facts. It has nothing to do with your beliefs, it’s simply a question of accuracy. And, for the record, calendars aren’t all equal. We discussed this in an earlier Equinox article. We are spoiled these days because we have a longstanding calendar system that everyone works off of. But, throughout history, time and calendars came in various shapes and sizes. So, Jesus birth-date and a whole host of historical events aren’t accurately accounted for. It’s not like people were walking around with a countdown calendar saying it’s 1 BC, followed by the year 1 AD. And different calendars have different amounts of days in their year. The common thread is an attempt to follow the sun.
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So, Christmas is A random Savior’s fake Birthday
Jesus was born during the reign of King Herod, who famously called for the execution of newborn babies to prevent a prophecy of a Jesus figure taking over his kingdom. This is part of the lore that sees Jesus birthed in a manger. But, funny thing about that: Herod died somewhere around 4 BC. If Jesus birth is the start of the AD calendar, then, we already have a discrepancy. And, it gets more complicated. The Julian calendar supplanted the Roman Calendar in 46 BCE. So, it was a relatively new concept at the time, and not universally recognized. The Roman Calendar had 10 months and about 354 days. The Julian calendar is similar to the calendar we have today, but it wasn’t amended until the 16th century when the Gregorian calendar came along to adjust incorrect calculations such as the wrong dates for solstices and equinoxes.
At the time of Jesus’s birth, winter solstice was December 25. We now know that’s off by a few days. At the time, Jesus and the Christian church weren’t a thing. It was the realm of the Roman Empire. And, they worshiped a panoply of gods. One of the most important was Sol Invictus, whose alleged birthday was solstice. So, when the christian church was incorporated into the Roman church, the powers that be decided what the “truths” of the religion would be. This happened in the 3rd and 4th centuries AD. They picked Solstice as Jesus birth to replace the now outlawed Pagan gods. And, they decided what stories to include and exclude. In fact, the gospels were written between 66 and 110 AD, long after Jesus death. Although they may include some eyewitness accounts. They would not be truly accurate since they are merely recollections from decades earlier.
When is the real Christmas?
This collection of data and recollections isn’t exactly gold star journalism. So, it’s impossible to truly know when Jesus was actually born. But, Astronomers try to date celestial events that coincide with the times. Of course, the fact that solstices and equinoxes were off, and they didn’t have proper time corrections such as the modern leap year, dates are hard to verify. But, according to astronomers, there were a couple occurrences that could be the “star of Bethlehem”. It wasn’t a magical star that just appeared. Most likely it was a conjunction of Jupiter and Venus or Jupiter and Saturn. These events occurred in June of 2 BC and October of 7 BC. Other scholars also suggest that Jesus may have been born in spring because a common custom of the era was to get pregnant after the harvest and have the women back in the fields by spring.
Plus, according to scholars, there is no actual documentation of of King Herod’s “slaughter of the innocents” outside of the fables in the bible. This brings coming up with an actual date into question. So, the powers that be decided to fill the story with tales of fulfilling prophecies, Virgin births, and resurrections to imbue the Christ story with epic importance. These were all tropes of other religions and storytelling of the time. Are they true in this case too? Perhaps. But, historical review may have other explanations. Does it detract from Jesus being an avatar of God? Not necessarily. Why can’t a person be a representation of God personified? There are other examples of this occurring throughout history. It’s more about the message than the messenger. What did Linus say? Good will toward all men and peace on Earth? That sounds more appealing than smiting and vengeful deities.
So, what are you going to do about it?
So what if Christmas is A random Savior’s fake Birthday. The time around winter solstice is a calling for all people of all faiths and religions to come forward and help each other. Kwanzaa, Chanukah, and Bhodi all occur around this same time of year. Religious differences usually divide people. But, why can’t this be a calling to join together in respect for each other and the earth we live on. How do you build peace on Earth and good will toward all? By sharing a common experience. Solstice heralds the long, cold winter months in the northern hemisphere. We should all find comfort in our commonality, not demonize differences. Just because someone doesn’t believe the same set of “truths” as you, doesn’t mean they are wrong. Remember, multiple things can be true at once. The Beatles were a great band, and often over-rated. Both statements are true.
Jesus came to Earth, spread love, peace, and goodwill, and returned from whence he came. Do we have to celebrate his birthday on a certain day? Why can’t we just live our lives doing what he wanted: helping each other and bringing out the best in our society? If most of the people who call themselves Christian would actually do what Jesus asked of them instead of asking WWJD, we’d have a much better world. When people do things for business and enrichment at the expense of others, that’s anathema of what Jesus wanted for us. In Jesus Christ Superstar, Judas laments “you’ve begun to matter more than the things you say”. This is the problem with creating a superhero out of a man speaking truth to power. It’s the message, not the messenger that matters. And, Jesus is one of many with the same message.
Let’s celebrate A random Savior’s fake Birthday
To that end, let’s put the personalities aside. Elvis, the Beatles, Prince, and other superstars all suffered a similar fate. The personality outweighed the music and message. People will pay big money to listen to them fart or own a trinket they touched. What does it matter? Can’t we listen to Love me do, Love me tender, and Purple rain for the sheer genius and mood of the music? Does it have to be that these people are gods? Jesus didn’t ask to be a Superstar. He just wanted to make things right. But, now it’s all crosses and toast with his image in it. By the way, do you think he’d really appreciate people carrying around trinkets depicting his torture and death? Let’s put aside the imagery, icons, and fan gear, and focus on what Jesus was all about.
Why not follow our headline: celebrate A random Savior’s fake Birthday? Hell, when you look around today, there are hardly any actual religious artifacts. It’s mostly about Santa Claus and the commercial aspects of the season. For this one day, people stop being jerks for a couple seconds and do something nice for people important to them. How about we all try to do what Jesus tried to do: make the world a better place? And, why only one day? We should be helping any and all we can on a daily basis. And, if we celebrate a random savior, it doesn’t just have to be a Christian thing. All people all over the world can join together in creating a sustainable society.
But, I guess that’s not something that will ever happen. There are too many people used to the status quo. And, it ends up like John Lennon, shot down for Imagining.
And now: words from a guy who thought he was Jesus:
In the meantime
Let’s Start Toward a better world by sharing food with people. Whether it’s breaking bread or sharing a drink, eating is something vital to all of us. So, let’s share that commonality, and find out what else makes us kindred instead of killing. Here are some Christmas recipes to celebrate A random Savior’s fake Birthday:
Cranberry Christmas Ale
Ingredients
- 1 Lb Caramel Malt
- 4 Oz Light Roasted Barley
- 2 Oz Chocolate Barley
- 10 Lb Amer Malt extract
- 2 Lb Fresh Cranberries
- 8 Oz Honey
- 4 each Cinnamon Sticks
- 1 oz xja 436 experimental hops (available from northern Brewer) which has blueberry and sweet fruit hints
- 2 oz Hallertau Hops
- 1 Oz New Zealand Dr Rudi Hops
- 2 Oz cascades Hops
- 1 each Flocculating tablet
- 11.5 Grams T 58 Ale Yeast
- 1 cup Corn sugar
Instructions
- Boil 3 gallons of Water over high heat. Put the Malts and Barley in a muslin bag and steep at a low boil for 30 minutes. Then remove the bag with the malts.
- Stir in the extract, honey, cranberries, and cinnamon sticks. Return to a boil. Then, add The experimental and Hallertau hops. Boil for 30 minutes
- Add the remaining hops and flocculating tablet and boil for another 15 minutes.
- Strain the liquid into a racking bucket. Transfer the liquid to a carboy and add cold water to fill over the 5 gallon mark. Allow to cool to room temperature. Then Pitch the yeast and put a blow off cap and tube on top
- Place the bottle in a dark quiet place where it won't be disturbed. Place a container with a little water next to the Carboy and put the overflow tube from the carboy to drain into the container. Check back in a few hours. There will be a lot of blow off. Check in on the beer a couple times a day for the next 2 days. After 3 days, the activity should have died down enough to replace the blow off tube with an air lock.
- Allow the ale to ferment for another 11 days. Then, Transfer it to a bottling bucket using a syphon and strainer. Melt the corn sugar in a pint of boiling water. Stir that into the beer. Then, transfer the liquid to bottles or a keg. Cap the bottles or seal the keg and set in a dark cool place to complete the secondary fermentation.
- After 2 weeks, the beer is ready to drink. Enjoy in a frosted mug. Garnish with sweet roasted cranberries and a cinnamon sugar rim if desired or straight up. Cheers!
Frankincense and Myrrh Smoked lamb loin with Eggplant Chutney
Equipment
- roasting pan with draining rack
Ingredients
- For Lamb
- 2 Lb Trimmed lamb loin may substitute other tender cut of lamb like lamb rack with bones removed
- 2 Tbsp Chopped Fresh garlic
- 2 Tbsp Chopped Fresh Marjoram
- 2 Tbsp Chopped Fresh Rosemary
- 1 tsp Ground Cumin
- 1/2 tsp ground Sumac
- 1/2 Cup Olive oil
- Salt and Pepper to taste
- Zest of 1 lemon
- 1/4 oz Frankincense incense https://www.amazon.com/Sacred-Aromas-Frankincense-Biblical-Fragrance/dp/B0CCSFJWW9/ref=asc_df_B0CCSFJWW9/?tag=hyprod-20&linkCode=df0&hvadid=675730641309&hvpos=&hvnetw=g&hvrand=2592222546721476801&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9002023&hvtargid=pla-2245914012879&psc=1&mcid=b9b02c9211cb30ca93b2195bdfaf8bd5
- 1/4 oz Myrrh incense https://www.amazon.com/Incense-Igneous-Products-Commiphora-Erythraea/dp/B082668NJ5/ref=asc_df_B082668NJ5/?tag=hyprod-20&linkCode=df0&hvadid=416960645012&hvpos=&hvnetw=g&hvrand=9980044762910990967&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9002023&hvtargid=pla-911434100310&psc=1&mcid=714d03c621983230bcb32ce66375961e&tag=&ref=&adgrpid=97671762687&hvpone=&hvptwo=&hvadid=416960645012&hvpos=&hvnetw=g&hvrand=9980044762910990967&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9002023&hvtargid=pla-911434100310&gclid=EAIaIQobChMI1OSOoaa3gwMVU1pHAR1ynQEzEAQYAiABEgLOuPD_BwE
- water to soak incense
- For Eggplant:
- 3 Cup Peeled and Diced Eggplant
- 1 Cup Diced Sweet onion
- 1 tsp Chopped Fresh garlic
- olive oil for cooking
- 1 tsp Ground Cumin
- 1/4 Cup Sugar
- 1 Cup White Balsamic Vinegar
- 1 Tbsp Chopped Fresh Rosemary
- 1/4 Cup Chopped Fresh Parsley
- The juice of 1 lemon
Instructions
- Mix the oil, herbs and spices for the lam in a bowl Marinate the meat for at least 1 hour.
- Make the chutney: Saute the onion, garlic, and eggplant over medium high heat until softened. Add the sugar and melt it. Add the cumin and mix well. Then add the vinegar and turn the heat down to a low simmer. Cook until the liquid becomes a coating. Season with salt and pepper, and add in the herbs. Then cool until ready to use.
- Preheat oven to 350.
- In a roasting pan with a rack, Soak the incense in just enough water to cover it until it absorbs most of the water.
- In a large saute pan, sear the meat in a little olive oil over high heat. You don't want to cook it, just get some color on the meat. Then transfer it to the roasting pan with the incense in the bottom.
- Heat the roasting pan over a high flame on the stove until the incense begins to smoke. Then cover the pan either with a provided lid or aluminum foil. Put it in the oven to let it cook.
- Cook until the meat reaches your desired temperature. For Medium rare, you want a temperature of about 120 to 125 degrees Fahrenheit. This should take about 10 to 20 minutes depending on the thickness of the meat.
- When it is done, take the meat out of the pan and allow it to rest about 10 minutes. In the meantime, heat the chutney over low heat. When the meat has rested, slice it in thin pieces and serve with the chutney.
Vegan Zinfandel Hummus
Ingredients
- 1 Cup Dry chic Peas
- 1/2 Cup Diced Sweet Onion
- 12 Cloves Peeled Fresh garlic
- 2 Tbsp Ground Cumin
- 1 Pint Red Zinfandel Wine May substitute another wine if desired
- 1/2 Cup Sugar
- 1/4 Cup Lemon Juice
- 2 Tbsp Tahini Paste
- 1 to 2 Cups Olive Oil
- Salt and Pepper to taste
Instructions
- Place Chic Peas in a 1 quart or larger container. Cover with water, to the top of the container. Let sit overnight until most of the liquid has been absorbed. The beans will triple to quadruple in size. When they have soaked at least 12 hours, drain off the excess liquid and give a quick rinse.
- Make a zinfandel syrup. Start with 1/2 to a whole bottle of red zinfandel. Add the sugar and whisk together in a pot. Bring to a simmer. Allow the liquid to cook down until a syrup forms. Set aside.
- Heat a little olive oil in a pot. Saute the onion and 1/2 the garlic until translucent. Add in the chic peas and cumin. Cover with water and bring to a simmer. Cook until the beans are soft. If they are still a little hard, but the liquid is gone, add more water and continue cooking. You want all the liquid gone. If they are soft enough, drain off excess liquid. Season with salt and pepper.
- Place the chic peas in a food processor. Add in the remaining garlic. Pulse to break down the chic peas. Scrape down sides as needed. Process until it becomes like a paste. Add in the tahini and lemon. Continue processing until relatively smooth. Add in the Red wine syrup while the machine is running. Scrape down sides and continue pureeing. With the machine running, drizzle in olive oil until the hummus moves freely and is pliable. You don't want it too thin or too thick. Add salt and pepper. Test the batch and adjust seasoning as needed.
- Serve with Pita vegetables, and/or other crisps.
Winter warmer Mulled Wine
Ingredients
- 1 quart Red Zinfandel Wine (may substitute other variety. But, avoid heavily oaked or high tannin wines)
- 2 Whole Clementines or tangerines may substitute oranges
- 4 3 inch cinnamon sticks
- 1 tsp Whole Cloves
- 1/2 cup Brown Sugar
- 1/2 Cup Honey
- 1 clove Nutmeg
- 1 Medium Apple
- 4 each Star Anise (optional)
- 1 each bay leaf (optional)
- 4 Large Seasonal Grapes for garnish
- Mixture of 1/2 and 1/2 sugar and cinnamon for rimming the glass
Instructions
- Cut the clementines in half. Cut the apple into eight wedges and remove the seeds. Place all ingredients except grapes and cinnamon sugar in a pot. Bring to a low simmer. Stir well until the sugar and honey melt into the liquid. Allow to steep for about 10 to 15 minutes until the flavors have had time to mull together.
- Dip the rims of Thick rimmed glasses, preferably mugs, in water to moisten enough to make the cinnamon sugar stick. Put the sugar mix in a plate and dip the wet rims into the sugar mix. make sure you get a nice sugar rim.
- Strain the wine into the rimmed glasses. Garnish with the clementines, apples, cinnamon sticks and grapes. If you can slit the fruits so they can hang on the edge of the glass, that is preferable. Drink while still warm.
Sweet Potato and Date Hash (Vegan)
Ingredients
- 4 Cups Sweet Potatoes, Cut into 1/2 inch Cubes
- 1 Cup Sweet Onion, Diced
- 2 Cups Brussel Sprouts, cut in 1/2
- 1 Cup Fresh Grilled Corn, cut off the Cob
- 1/2 Cup Medjul Dates, cut into 1/4 inch cubes
- 1 Cup Orange Juice
- 2 Tbsp Chopped Fresh Basil
- 1/4 Cup Coconut Oil
- Salt and Pepper to taste
Instructions
- Spray fresh ears of corn with pan Spray. Grille over high heat until cooked (about 5 to 10 minutes). Allow to cool. Then cut the kernels off the cob.
- Heat Coconut oil in a large saute pan over high heat. Add the onions and stir. Add the sweet potato. Cook until the potatoes begin to get some color. Stir, then continue cooking. When they begin to soften, add the brussels. Allow them to get a little color. Stir as needed. Then, add the orange juice and cook until half the liquid is gone. Add the Corn and dates and continue cooking until the liquid is mostly absorbed. Season with salt and pepper. Fold in the basil. Serve hot.
Maple Bourbon Glazed Scallops with Celery Root and Yam Puree and Apple Slaw
Ingredients
- 1.5 # Large Scallops, muscle removed
- 1 Tbsp Chopped Fresh Thyme
- 1 Tbsp Chopped Fresh Parsley
- 1 Tbsp Chopped Fresh Ginger
- 1/2 Cup Bourbon or other type of Whiskey
- 2 Tbsp Lemon Juice
- 1 Cup Maple Syrup
- 1/4 Cup Unsalted Butter
- For Apple Slaw:
- 1 Large Gala Apple
- 1/4 Cup Shaved Red Onion
- 1/4 Cup Julienne Red Pepper
- 2 Tbsp Chives Cut into 1 inch Strips
- 1/4 Cup Maple Syrup
- 1/2 Cup Cider Vinegar
- 1 tsp Dijon Mustard
- 1/4 Cup Vegetable oil (Neutral)
- For Puree:
- 1 Lb Peeled Yams or sweet Potatoes
- 1 Lb Peeled Celery Root
- 1/4 Lb Butter, unsalted
- 1/4 Cup Honey
- Oil for Cooking
- Salt and Pepper to taste
Instructions
- Mix Ginger, Herbs, Maple, bourbon, lemon juice, and a little oil, salt and pepper. Marinate the scallops in this mix for about an hour.
- Peel and Cut Celery Root and Yams into 1 inch Pieces. Boil in salted water, in separate pans until soft (They cook at different rates). Drain both well. Place celery root in food processor. Pulse and mix until smooth, scraping down sides as needed. Add in the yams, continue processing until smooth and mixed well. Add in honey, butter, salt, and pepper. Place in a pan to reheat when needed.
- Make the slaw: Julienne the vegetables and apples into 1 inch strips. Mix the cider vinegar, dijon, maple, salt and pepper, drizzle in the oil while whisking until the dressing becomes emulsified. Mix all ingredients together. Set aside until needed.
- Heat a little oil in a saute pan over medium high heat. Remove the scallops from the marinade. Save the marinade. Sear the scallops about 2 minutes per side until golden brown. Add the marinade to the pan and cook another minute or two until the scallops are completely cooked. Remove the scallops and continue reducing the marinade until it becomes a glaze.
- Reheat the yam/celery root mix. Place on a plate. Top with the scallops. Brush or drizzle the glaze over the scallops. Then top with the slaw. Serve immediately.