You are not the father
For some people, Christmas is a big deal. With approximately 2.5 million believers Christianity represents over 30% of the world population. Ironically, Jesus was born into a Jewish family and community. But, today, there are fewer than 20 million Jews (about 0.2% of the population). That has to be a bit frustrating, since the old testament that Christians also follow is the foundation of Judaism. That has to cause some resentment. You know who else probably had a good amount of resentment? Joseph: Jesus’s Earthly father. He stood by Mary, got her out of harms way, and helped raise the boy. Yet, if Maury Povich were there at the time, he would make the public proclamation: You are not the father!
At the time of Jesus’s conception, Joseph and Mary were betrothed. At the time it meant married, but, without consummation.
According to the bible, Joseph considered divorcing Mary when he found out she was pregnant (real Maury Povich stuff). They say he was visited by an angel who convinced him to stick around. So, he took on the role of father, provider, protector, and all that goes along with that. He was either the biggest cuckold or a saintly man who deserves more credit than he gets. To raise a boy, and put up with all the BS they pull is a daunting task. Yet, when Jesus was on the cross he addressed his Mother, a convicted criminal, and to further add injury to insult referred to God as his father. Hey, what about the guy who raised you? As far as we can tell, God made a woman pregnant, disappeared for the formative years, then came back to torture him and bring him to death.
Table of Contents
Did Jesus tell Joseph “you are not the father”?
We’ve seen it time and time again. The adoptive father never gets the respect he deserves. You’re not my real father! That’s the complaint when things don’t go the way the kid wants. And, of course, the mother treats him like he’s the son of god, letting him do whatever he wants. Now, we know that Jesus was a problem child from his encounter with the rabbis in the temple, giving them a run for their money, telling them they’re wrong about so many things. Then there’s the huge gap in time in the bible. Where did he go during those 18 years between the age of 12 and 30? That’s a pretty big omission. Sounds like he got in pretty big trouble for that encounter with the clerics. Common storytelling says he apprenticed under Joseph to become a carpenter.
But is that the true story? Did he glean all that wisdom and sagacity building chairs? And, where are these things he built? Wouldn’t they be huge collector’s items or relics? There are alternative explanations for the “lost years”. Some posit that he went to Persia, India, and other mystical lands where he learned the ways of Buddha, Zoroaster, and Krishna. Don’t forget the “wise men” who visited Jesus in the manger came from these backgrounds. Having invested a lot of time, energy and resources in him, wouldn’t they want a hand in developing their prodigy? Building boxes isn’t likely to produce such outside of the box thinking. Do you think Joseph, knowing Jesus was the son of god would force him to stay at home and learn the family business? After a few “you’re not my real father” outbursts, he would probably love to send him to India.
Was Joseph that much of a pushover or was he bullied?
Most people take scripture for “gospel”. They believe every word written as the word of god. But, the books were written long after Jesus roamed the earth. And, then they were voted on by the council of Nicaea in 325 AD. A group of 300 +/- bishops converged to resolve disputes and unify the religion. About 200 signed the Nicene Creed. So, what people are supposed to believe was decided by this small group. Whether they were right or wrong, it still doesn’t change the fact that we know little of Jesus’s relationship with his father. People say or believe that Joseph mentored and raised him with humility and devotion. But, was there some coercion there? If he knew this was the son of god, wouldn’t that put huge pressure on him to act like a perfect father? Wouldn’t he look the other way A LOT?
And, Mary is like any mother who thinks her kid is the son of God. he can do no wrong. Between the two of them, and the specter of divine intervention looming at any given moment is enough to scare obeisance. And, what about the aforementioned “wise men”? Why would they travel weeks to drop off gifts, then disappear? If you find a savior, wouldn’t you follow him? Then there were the political fores of the time. Remember, the Romans occupied Israel. There was a lot of friction between the Jewish hierarchy and Rome. And, This family was in the middle of it all. Was Joseph just a pushover or under immense pressure from all sides? And, he had to pretend he was Jesus’s real father to prevent shame from befalling their family. Having a pregnant wife before formal marriage, especially if it wasn’t yours is pretty scandalous.
What about the siblings?
Somehow, people didn’t catch onto the timing of Jesus’s birth. But, people didn’t know about gestation periods of 9 months at that time. So, they dodged a bullet there. And, once they had Jesus, there was nothing to stop them from living as a married couple. So, naturally, they conceived more children. Biblical accounts suggest they had at least 6 more kids. How must those kids feel? Your brother is the son of God. And, this brings up another discrepancy in scriptures. What about the siblings? Remember, King Herod called for the death of the first born sons at the time of Jesus’s birth. He did this to prevent someone like Jesus from usurping his throne.
With 6 kids running around, you don’t think at least one of them would slip up and spill the beans about him? Or did the parents pretend like everything is normal and the other kids didn’t notice the extra special treatment their brother got? Either way, there had to be some resentment. And, if they didn’t tell the kids or anyone else about Jesus, weren’t they living a lie. As every Christian and Jew knows, holding onto a lie for any period of time eats away at you. And, wouldn’t they taunt Jesus with actual having an earthly father? Jesus never fully embraced Joseph as his own, since Maury read the report: You are not the father. And, what happened to Jesus Siblings? Supposedly, his brothers James and Jude wrote parts of the New testament. But, what about the rest? He had at least 4 brothers and 2 sisters.
How would you feel when told, “You are not the father?
Of course Joseph would sire more kids. He had to prove his manhood, didn’t he? God can have the first one… I get the rest. Look I made 6. You made one? Phhhh… For someone who is supposed to be the son of God, Jesus did a pretty poor job of thanking the people responsible for him getting to where he ended up. Jesus, according to the Nicene creed is one and the same as God the father. But, what about his earthly voyage? He came here to be God’s eyes, ears, and messenger. Wouldn’t he be extra grateful to those who brought him up and supported him? It’s easy to follow someone once their story is out there. But, to gloss over, and forget the ones who supported you during your discovery and development is pure negligence.
Joseph didn’t have to stick around for Jesus. In fact, he was going to get divorced until he had a “visitation” in a dream. And, notice that he wasn’t around for the crucifixion. People speculate that he died before then. But, Mary was about 16 when she had Jesus. Joseph was somewhere between 20 and 30. So, Mary would be in her late 40’s. Joseph probably around 60. Granted lifespans were shorter then. But, he could have survived. And, what about his ingrate son, running around the country, raising the dead. he couldn’t take a few minutes to raise the guy who raised him? How many times have we heard people receiving awards say let’s not forget the “little people”? The people behind the scenes. If you demand gratitude, you’d best show some. Just saying.
Just Eat me!
In the end, Jesus told his disciples to eat of my flesh and drink of my blood (or something to that effect). I prefer Sam Kinison’s take that he lost it and shouted: “Eat Me”!. So, the guys in Nicaea changed that part a bit. Either way, the way we celebrate Christmas these days is to gather people, give things, and eat like there’s no tomorrow. This is how we celebrate the day that an illegitimate child was born to a teenage mother and a father figure nearly twice her age. But, it’s less about the story, than the moral.
That’s where so many “religious” people get it wrong. We can sit around arguing about substantiation vs consubstantiation for millennia, maybe even fight wars over disagreements bout what God is and who is the most important messenger. Or, we can look past the different interpretations, and celebrate humanity and the link between us and the eternal. Jesus, Buddha, Krishna, Rama, and Meher Baba all represent god as man. People claim their savior is better or more important than the others. But, they all have the same purpose. They all preach love, acceptance, and unity. You’ve probably heard some variation of god is within you. All of these people, and other enlightened beings tell us that same thing. So, let’s be like Joseph, and nurture the god in man and man in god within us all. Don’t deride others, accept we are all part of the great eternal.
And, don’t forget to nourish the body while we nourish the soul. Here are a few Christmas recipes to help celebrate Christmas, and what it represents to the eternal, not just the players in this tale.
Merry something to you!
Roasted Pepper Hummus and Citrus Spiced Olives with Pita
Ingredients
- 1 cup Garbanzo beans (cooked or canned)
- 6 each garlic cloves
- 1/2 cup roasted red peppers
- 1/4 cup lemon juice
- 1 Tbsp Tahini paste
- 1 Tbsp ground cumin
- 1/2 cup Olive oil extra virgin
- Salt and Pepper to taste
- For the olives
- 1 cup Mixed olives (preferably without pits)
- 1 whole lemon
- 1 Tbsp Olive oil Extra Virgin
- 1/4 tsp crushed chili flakes
- 1/4 tsp cumin seeds
- 1 Tbsp chopped fresh cilantro
- 1/2 tsp chopped fresh time (or 1/4 tsp dried)
- Salt and pepper to taste
- Pita bread to serve with the hummus
Instructions
- Drain garbanzo/chic peas well.
- Put garlic in a food processor and mince fine. Add in the garbanzos and pulse, scrape down the sides repeatedly to make sure it gets chopped smooth.
- When the garbanzos are relatively smooth, add in the peppers, tahini, lemon juice, and seasonings. Process until a smooth paste is achieved. Scrape down sides to incorporate everything well.
- With the processor running, drizzle in the oil in a steady stream. When it reaches a consistency that is smooth, but not too loose, stop adding the oil. Too much will make it runny.
- Put hummus in a serving bowl and chill or leave at room temperature.
- For the olives: Slice the lemons relatively thin. Grille the slices at a high temperature. Then cut them into 1/4's.
- Drain the olives of any liquid. Toss in a bowl with all the other ingredients. Then bowl them up to serve. Refrigerate for at least an hour to allow the flavors to blend.
- Cut pita bread into wedges and/or cut some fresh vegetables. Serve alongside the hummus and olives
Quinoa and Spinach Stuffed Portobello Mushroom served with Saffron Sunchoke Puree, Roasted Baby Carrots, and drizzled with Balsamic reduction and Basil Oil
Ingredients
- 4 Large Portobello mushroom caps, stem removed
- 6 oz Baby spinach
- 1 cup diced sweet onion
- 1 Tbsp fresh chopped garlic
- 1 cup quinoa
- 2 cups water
- 1/2 tsp ground cumin
- Salt and pepper to taste
- Olive oil for cooking
- For Sunchokes:
- 1 Lb Sunchokes (aka Jerusalem artichokes)
- 1/2 Lb Gold or white potatoes
- 6 or 7 strands Saffron (If you don't have saffron, substitute turmeric)
- 1/4 cup Coconut oil Or vegan butter spread
- 1 Tbsp chopped fresh thyme
- Salt and pepper to taste
- For Basil oil
- 1 cup fresh basil
- 1/2 cup fresh green onion (chives or scallions)
- 3 each garlic cloves
- 1/2 cup Olive oil
- Salt and pepper to taste
- 12 to 20 each Baby Carrots Depending on size and desired presentation
- Aged or thickened balsamic (available at specialty stores or make from scratch)
Instructions
- Make the Basil Oil: Bring a pot of salted water to a boil. Dip Basil and scallions in to make more pliable and make the color more vibrant. Cool under cold water or ice. Strain as much water as possible out.
- Chop the basil and scallion. Place in blender with garlic, oil, salt, and pepper. Blend on high speed until the mixture is a vibrant green. You could strain out the herbs after for a clean look. But, I like leaving the herbs in for this dish to give it body and texture. Put the oil in a squeeze bottle or something you can drizzle it with later.
- For the Sunchokes: Peel and cut the sunchokes and potatoes. Put in a pot of salted water. Bring to a boil. Boil until soft enough to break apart (about 10 to 15 minutes). Strain. Put in a food processor while hot. Puree. Scrape down the sides. Add in saffron, coconut oil, salt and pepper. Puree until smooth. Add in the Thyme, and adjust seasoning. Set aside to reheat at service time.
- For Portobellos: Toss mushrooms in Oil, salt, and pepper. Allow them to absorb oil. Then, either on a grille or in a large saute pan, sear the mushrooms, about 2 minutes on either side. They should be pliable, but not super soft.
- Make the quinoa: Heat oil over high heat in a sauce pot. Add in the onion and garlic, cook to translucent. Add in the quinoa, and stir to coat with oil. Add the cumin, then the water, salt, and pepper. Bring to a boil, then taper back to a simmer. Cook down 5 to 10 minutes until the quinoa grains are soft, but not breaking apart.
- Wilt the spinach: heat olive oil in a large saute pan. Toss in the spinach. Sprinkle in salt and pepper, and begin stirring the spinach. It will begin to wilt. When all the spinach is wet and wilty, remove from heat and strain out extra liquid.
- Fold the spinach and quinoa together, and stuff into the Mushrooms. Pt in a sheet pan to heat in the oven for service.
- Cook the carrots: Toss the baby carrots in olive oil, salt, and pepper. Place in a sheet pan and roast in a 400 degree preheated oven about 15 to 20 minutes until soft.
- Heat the stuffed portobellos about 8 to 10 minutes until hot. Reheat the sunchokes. When all items are hot, Plate the meal: make a base of the sunchoke puree. Balance the portobello on top or put it to the side. Prop the carrots against the mushroom. Then drizzle basil oil and balsamic over and around the plate. Serve immediately.
Notes
Golden beet “Carpaccio” with Spiced Pecans, Micro greens, Candied Lemon, and Grand Marnier dressing
Ingredients
- 1 Lb Golden Beets, Fresh
- 1/2 Cup Spiced Pecans
- 1 to 2 Oz Micro Greens
- 1 Large Lemon,
- 1/4 Cup Sugar
- 1/4 Cup Water
- For Dressing:
- 1/4 Cup Honey or Agave Syrup
- 1/4 Cup Grand Marnier
- 1 Tbsp Orange Juice
- 1/4 Cup White wine Vinegar
- 1 tsp Dijon Mustard
- 3/4 Cup Neutral oil
- 1/2 tsp Black Cumin Seed (sativa Nigella)
- salt and pepper to taste
Instructions
- Make the dressing: Put all ingredients except for oil in a blender. Turn the blender on. Drizzle the oil in while it is running. An emulsified dressing will form. Refrigerate until needed. Can be made up to a week in advance.
- candy the lemon zest: Use a fine channel knife or peeler to peel the lemon into thin strips. Squeeze the juice from the lemon once it has been zested. Put the zest, sugar, juice, and water in a small pot or pan. Heat over medium high heat until the liquid has mostly evaporated. You should have soft glazed strips of lemon zest when done. Spread the zest out to let it cool.
- Roast the beets: Preheat oven to 400. Wash the beets, Place in a deep pan, coat with a little oil and salt. Put a small amount of water in the bottom of the pan. Cover with foil. Bake until the flesh yields a bit to the touch (about 1 hour). Check after an hour. If not done, give more time. The skin should be loose, and come off easily. When done, remove foil and let the beets cool either naturally or in fridge.
- Peel the beets. The skin should just rub off. If it sticks, try using a knife. You should be able to scrape it off by holding the sharp side of the blade against the beet and scraping down. This way, the outer surface will be smooth and maintain the shape of the beet.
- Using a Mandolin, electric slicer, or very carefully with a large sharp chef knife, slice the cooled beets into paper thin slices. If the beets are big, cut them down to smaller sizes. Arrange the beets in a circle on a plate. leave an opening in the middle to Put the micro greens in. Sprinkle The lemon zest and nuts around the plate. Then, Drizzle the Dressing over the plate. You can give a little color contrast, too, by drizzling balsamic syrup s well. Sprinkle sea salt and fresh ground pepper over the plate and serve.
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.