Filipino Pork Adobong

pork-abodongPork Adobong is a signature Filipino dish that is often packed while traveling because the soy sauce preserves it well.

This recipe is courtesy of Cafe Galilea Restaurant and Marketing, a program of the E-CARE Foundation (Episcopal Community Action for Renewal and Development), the economic development arm of The Episcopal Church in the Philippines. The E-CARE Foundation works with communities to identify and mobilize their assets, gives loans, and provides training to help communities improve their economic livelihoods. Cafe Galilea serves food made with the organic vegetables and products produced by these communities.

In the picture, Lai-yan, an E-CARE project officer, and Kellen Lyman, Young Adult Service Corp volunteer from the Diocese of Louisiana, cook an extra big batch of pork adobong for a church fiesta in honor of St. Jude.

Then he said to them, ‘Go your way, eat the fat and drink sweet wine and send portions of them to those for whom nothing is prepared, for this day is holy to our Lord; and do not be grieved, for the joy of the Lord is your strength.’ ~ Nehemiah 8:10


Café Galilea’s Adobong Pork from the Philippines
Makes 4 servings

Ingredients:

  • 16 oz pork (with fat), diced into 1-inch squares
  • 3 T cooking oil
  • 1 medium onion, sliced into rings
  • 3 cloves garlic, minced
  • 3 bay leaves
  • 1 tsp ground black pepper
  • 2 T brown sugar
  • 1 1/2 tsp sea salt
  • 3 c water
  • 1/4 c soy sauce
  • 2 T vinegar

In large saucepan, heat 3 T oil on medium-high heat. Sauté garlic until golden brown. Add pork, bay leaves, black pepper, salt, and sugar. Cook for 5 minutes, stirring occasionally.

Add water and soy sauce. Bring to a boil. Reduce heat to low boil for 10 minutes, until liquid is reduced.

Add vinegar and cook for 2 more minutes.

Add onions and cook until soft, about 1 minute.

Best served over rice.

Submitted by: Kellan Lyman (Diocese of Louisiana), Young Adult Service Corps volunteer serving in the Philippines.

For a downloadable/printable version of this recipe, visit: http://www.episcopalchurch.org/blog/advent/resources

Tomorrow: This Black Mushroom Rice from Haiti

Buckeye Candy for St. Nicholas Day

cropped-buckeye-raw-blog.jpg

In honor of the patron saint of children, Heather Melton, United Thank Offering Missioner, offers her recipe for Buckeye Candy and a reflection on how it became an important tradition for her:

“One of my earliest memories is making Buckeyes with my grandmother.  (Sometimes I think I remember it because she wasn’t a very good cook; in fact, I don’t remember any other recipe or food that she ever made for or with me, but her buckeyes are still the best recipe so it makes up for all of the boxed fish sticks!)  I remember that since I was very little, my job was to smooth out the hole that the toothpick left in the top of the buckeye.  I remember her standing guard over the chocolate, rhythmically dipping each peanut butter ball, over and over again for the entire day, adjusting the heat on the double boiler as she went.

Each year towards the beginning of Advent, I set aside one day and make more buckeyes than I care to count, to give to friends and loved ones as a sign of love and luck for the holiday season. I only make them once a year because they are a lot of work.  I make them from a handwritten list of ingredients that my mother read to me over the phone the first Christmas that I lived outside of Ohio. No instructions were needed, because after 21 years, the rhythm of making buckeyes was knit into the fabric of my heart.

This year, my twins are two-years-old,and they will eat buckeyes for the first time and ‘help’ me make them.  My hope is that one day they, too, will find that making buckeyes is somehow knit into the fabric of their hearts as well.

You may be thinking, really, candy is what you want them to have as a deep memory?  First of all, buckeyes are delicious when made correctly. (Some people get experimental with their buckeyes and that is just wrong…white chocolate, rice krispies, crunchy peanut butter are not welcome in a buckeye.) Second, buckeye candies, for me, are a reminder of the hope that comes in the incarnation, and the hope that each new generation brings to a family shown in the traditions that are handed down one to another.

Buckeyes are considered good luck in the state of Ohio. William Henry Harrison draped his buckeye log cabin house in garlands of buckeyes when he ran for president. Some people believe that if you carry a buckeye in your pocket it can cure arthritis.  What I love about the buckeye is that when you see it growing on the tree, it’s a spiky ball that doesn’t look like anything you want to touch, but break it open and you find a beautiful, shiny smooth nut.  Every story of the buckeye that I know has the buckeye at the center of a deep hope of a person, community (I’m looking at you Ohio State fans), or family for things to be better or different then they are.  All of this makes Buckeyes a fitting Christmas candy, because Christmas is a reminder of the hope that God had for our world to be better.

As we prepare for Christmas, we are reminded that God sent his child, in a most unexpected way, into a broken and hurting world in the hopes of transforming it into something better.  We are reminded during Advent that Emmanuel not only means God with us, but God within us.  Each Christmas we are reminded that the only way the world will be better is if we work together to make it better, we are the sign of hope and joy and love that God sends out into the world this day and every day.

So each year I make Buckeyes, a labor of love, to serve as a reminder of the ways we are connected and the ways that God is making all things new…a poisonous nut becomes a candy that symbolizes my profound love and respect for those around me.  I hope that one day my daughters will make buckeye candy on their own to give as a sign of their love and respect to those around them.  More importantly, I hope that my girls (and their buckeyes) will be signs of the love of God to a world that is hurting and desperately in need of some sweetness.  I hope that they, like their mother before them, will give thanks for the women of our family who passed this tradition along, who stood guard over the stove to make sure that once a year there would be buckeyes in abundance, at a time of year when we are reminded of the abundance of God’s love and our job to share that love with the world.”

My child, be attentive to my words; incline your ear to my sayings. Do not let them escape from your sight; keep them within your heart. ~ Proverbs 4:20-21


Buckeye Candy
Makes 6 dozen (depending on how big you make the balls)

Ingredients:

  • 1 cup peanut butter (8 oz)
  • 2 cups powdered sugar
  • 1 stick salted butter
  • 1 teaspoon vanilla
  • 1 small package of chocolate chips (Use your favorite chocolate. I recommend using bittersweet)
  • 1 tablespoon edible wax, optional

Mix together peanut butter, butter and vanilla.

Stir in powdered sugar. If using an electric mixer, you may need additional powdered sugar. The mixture should be firm and when rolled into balls, they shouldn’t stick to your hands or fingers when you touch them. Use powdered sugar to keep your hands mostly clean.

If sticky, add more powdered sugar. If it is too firm (meaning it cracks when you try and roll it or tastes more like sugar and less like peanut butter), add more peanut butter.

Roll peanut butter into balls and refrigerate until firm.

Use a double boiler to melt chocolate chips, but then allow it to cool until it is just at the point where it will solidify again. If you do not want to fuss with this, you can add edible wax (available at the grocery store), which will help the chocolate to harden faster. (You only need about 2 tablespoons’ worth.)  One other option is to use a nice chocolate bar, especially a dark chocolate and a Hershey’s bar, because the wax content is so high in Hershey’s that it will allow the buckeyes to dry fairly fast.

Using a skewer, you dip the peanut butter balls into the chocolate, covering most of the peanut butter. I find that tapping off the extra chocolate helps it set faster.

If the peanut butter falls into the chocolate, it is either not cold enough or it needs additional powdered sugar.

Put the dipped candy onto a cold baking pan lined with parchment.

Once the tray is full, put it in the fridge to harden. It is best to keep these cold so they are less messy.

Submitted by: Heather Melton, Missioner, United Thank Offering, The Episcopal Church

For a downloadable/printable version of this recipe, visit: http://www.episcopalchurch.org/blog/advent/resources

Tomorrow: Adobong Pork from the Philippines

Good morning, Baked Blueberry French Toast!

baked-blueberry-french-toastMany folks would say the best part of a good bed-and-breakfast inn is the breakfast portion. If you’ve ever stayed at an inn and tried to pry breakfast recipes out of the cook, well, this is your lucky day. Baked Blueberry French Toast is a go-to recipe at Wynebourne Bed & Breakfast, Galway, NY, when proprietor Nancy Caparulo has a houseful of guests. You can put it together the night before, making the whole breakfast prep much easier. It feeds 8-12 people. Rumor has it there are never any leftovers!

Christ, whose glory fills the skies,
Christ the true, the only Light,
Sun of Righteousness, arise!
Triumph o’er the shades of night:
Dayspring from on high, be near;
Daystar, in my heart appear.
~ Charles Wesley


Baked Blueberry French Toast
Makes 8-12 servings

Ingredients:

  • 1 pound loaf cinnamon raisin bread
  • Few slices of plain white bread sliced 1/8” thin
  • 8 – 10 eggs, depending on size
  • 1 C milk
  • 1 C cream
  • 2 tsp vanilla extract
  • ½ tsp freshly grated nutmeg
  • 1 C blueberries, fresh or frozen
  • ½ C chopped pecans
  • 3 oz cream cheese or Neuchatel cut into ½” cubes

Butter well a 9 x 13” baking dish.

Trim the heels of the raisin bread.

Layer bread in baking dish starting with the plain bread on the bottom.  Try to fit snugly into an even final layer.

Beat together the eggs, milk, cream, vanilla, nutmeg until foamy and well blended.

Pour egg mixture evenly over bread in dish.  Distribute blueberries and cream cheese all over the top.  Sprinkle with chopped nuts.  Refrigerate, covered, overnight in the refrigerator.

In the morning, bring the mixture to room temperature.

Preheat oven to 350 degrees.

Bake for 30-40 minutes, checking at 30 minutes to see if knife inserted in the middle comes out clean.  When finished, top should be slightly browned.

To serve, dust with confectioner’s sugar.  Have maple syrup handy. You may also add cut up peaches or nectarines.

Submitted by: Nancy Caparulo, Finance Office, The Episcopal Church. Nancy and her husband Ralph are proprietors of Wyndbourne, a bed and breakfast inn in Galway, New York.

For a downloadable/printable version of this recipe, visit: http://www.episcopalchurch.org/blog/advent/resources

Tomorrow: Buckeye Candy for St. Nicholas Day

Roast Buffalo, Roast Cabbage, & Manoomin Salad from First Nations’ Kitchen

cropped-fnk-raw-header.jpgFirst Nations’ Kitchen is a ministry of All Saints’ Episcopal Indian Mission in Minneapolis, Minnesota. It has been serving healthy, organic, traditional indigenous food in a welcoming environment every Sunday evening since November 2, 2008.

First Nations’ Kitchen serves primarily indigenous people in the Twin Cities, particularly residents of nearby Little Earth of the United Tribes, the largest indigenous urban housing community in the U.S.  It is careful to model environmentally sustainable practices in all aspects of the program (composting, recycling) and serve fare based on an ancestral diet of First Nations people (buffalo, wild rice, elk, fish, deer, and turkey).

We are proud to share these recipes that are regularly served at First Nations’ Kitchen.

Behold, I stand at the door and knock; if anyone hears My voice and opens the door, I will come in to him and will dine with him, and he with Me. ~ Revelation 3:20

 


First Nations’ Kitchen’s Roast Buffalo, Roast Cabbage, and Manoomin Salad
 
Roast Buffalo

Ingredients:

  • 2-3 pound buffalo chuck roast
  • ½ cup quartered garlic cloves
  • 3 onions, sliced
  • ½ cup olive oil

Dry rub:

  • 1 tbsp Pepper
  • Sage
  • Oregano

Preheat oven to 275. Prepare buffalo with dry rub.

Insert quartered garlic cloves throughout roast.

Make a bed of sliced onions in the bottom of roasting pan.

Place roast onto onions and pour olive oil evenly across the top.

Slow roast for 4-5 hours, depending on size of roast.

Roast Cabbage

Ingredients:

  • 1 head cabbage
  • Olive oil
  • Salt

Heat oven to 475. Break cabbage into pieces and place on a baking pan covered with nonstick foil.

Drizzle olive oil over top of cabbage and salt to taste.

Place in oven for 15-20 minutes, checking regularly and turning occasionally.

Cabbage is done when it is starting to brown.

Manoomin Salad

Ingredients:

  • 1 cup wild rice/manoomin (Hand Harvested, not Paddy Rice)
  • 4 cups water or stock
  • Salt
  • 1 quart cranberries
  • Other add-ins could include: dried apricot, almonds, hazelnuts, pistachios, or substitute vegetables like mushrooms, onions, carrots, for fruits
  • 1 package hard tofu (optional)

Dressing:

  • ½ Cup Olive Oil
  • 4 Tbsp Lemon Juice
  • 2 Tbsp Balsamic Vinegar
  • Salt
  • Pepper

Rinse the wild rice under cold water. Place the rice in a saucepan and add 4 cups of water or stock, along with salt to boil over high heat.

Lower to simmer and cover pan for about 45 minutes. Rice should be chewy and some of the grains will have burst open.

Drain and set aside.

Mix dressing ingredients.

When rice is cool, add cranberries and other ingredients, like tofu or nuts.

Add dressing to taste. Stir and serve.

Submitted by: First Nations’ Kitchen, Minneapolis, MN, courtesy of The Rev. Canon Robert Two Bulls, Vicar of All Saints Episcopal Indian Mission, Minneapolis and Missioner for the Department of Indian Work and Multicultural Ministries for the Episcopal Church in Minnesota, and Michael McNally, First Nations’ Kitchen volunteer and professor of religion at Carleton College and is the author of several books on Minnesota Ojibwe history, religion and culture.

For a downloadable/printable version of this recipe, visit: http://www.episcopalchurch.org/blog/advent/resources

Tomorrow: Good morning, Baked Blueberry French Toast!

Pupusas

cropped-pupusa-raw-blog.jpg

If you like your tortillas stuffed with cheese, beans, and/or meat, you’ll love pupusas, a traditional Salvadoran dish. Add a side of cabbage slaw and you’re in for a real treat.

Give us this day our daily bread. ~ Matthew 6:11


Pupusas
Serves 4 – 6 people

Ingredients:

  • 2 cups masa harina (a traditional corn flour; Maseca is a popular brand)
  • 1 cup water
  • 1 cup queso fresco, crumbled (or shredded mozzarella cheese)

Or if you prefer pupusas revueltas, add:

  • 1 cup of shredded mozzarella cheese
  • 1 cup of refried beans
  • 1 cup of chicharrón

Prep time: 25 min; cook time: 15 min – ready in 40 minutes

Stir the masa harina and water together in a mixing bowl until smooth; knead well. Cover bowl, and let the dough rest 5 to 10 minutes.

Shape the dough into eight, 2 inch diameter balls. On a lightly floured surface, roll out each ball into 6 inch diameter round.

Sprinkle 1/4 cup queso fresco over each round. For the revueltas: mix the beans, chicharrón and cheese together and put over each round, instead of only the cheese.

Place a second tortilla over the cheese or revueltas mixture, and pinch the edges together to seal it.

Heat an ungreased skillet over medium-high heat. Place one tortilla into the skillet at a time, and cook until cheese melts and tortillas are lightly browned, about 2 minutes on each side.

Submitted by: The Rev. Nancy A. Frausto, Priest-in-charge, Trinity, Los Angeles and assistant priest, St. Mary’s Church (Mariposa), Los Angeles

For a downloadable/printable version of this recipe, visit:
http://www.episcopalchurch.org/blog/advent/resources

Tomorrow: Roast Buffalo with Roast Cabbage from First Nations’ Kitchen

Coffee Cake

coffee-cake-pictureLooking to give something from your heart and hands this Christmas? Try Betsy Elkins’ Coffee Cake. Here’s her coffee cake tradition:

“I bake coffee cakes throughout Advent in preparation for Christmas!  I do this because my mother did and I enjoy continuing the tradition.   The recipe for these cakes came with Mom’s new freezer in 1952.  The recipe makes two cakes, it is easily doubled, tripled, etc. and the cakes freeze well. (I make at least 60 cakes each Advent.) Today with the use of a food processor for certain steps it is easier than ever, despite the hours involved!  Mom made cakes for all our friends, neighbors and colleagues and I do the same.  A coffee cake for breakfast on Christmas morning has become a tradition now for many people.

Making coffee cakes as part of my Christmas preparation reminds me of my childhood, my family, friends, old and new.  Baking helps keep me focused on others as I prepare these cakes.  I would rather spend many cozy hours in my kitchen making cakes with my husband for our friends, than shopping in the malls or online for things no one needs.  Making coffee cakes during Advent keeps me focused on the season.  It is best when I have my grandchildren with me to help.”

Day by day continuing with one mind in the temple, and breaking bread from house to house, they were taking their meals together with gladness and sincerity of heart ~ Acts 2:46


Coffee Cake Recipe
Makes two 9” cakes

Ingredients for crumb topping: (mixing all in a food processor works very well)

  • 1 cup of brown sugar
  • 1 Tbsp. cinnamon
  • ¼ cup of flour
  • ½ stick of margarine or butter
  • 1 cup of nuts

 
Ingredients for cake:

  • 3 cups flour
  • 1 ½ cups sugar
  • ½ tsp salt
  • 2 tbsp baking powder
  • 8 tbsp shortening
  • 2 eggs
  • 1 cup of milk
  • 2 tsp vanilla

Grease and flour two cake pans (9 inch)

Prepare crumb topping

Sift together dry ingredients for cake: flour, sugar, salt and baking powder

Cut in the shortening, OR toss all in food processor and mix quickly.

Beat together in a small bowl: eggs, milk and vanilla.  Mix into the dry ingredients above.

Divide half of this batter between two of the pans and spread evenly over the bottom.

Sprinkle half of the crumb topping over the two pans.  Repeat with the rest of the batter and cover with the remaining crumb topping

Bake at 375 degrees for 25 minutes—test to be sure it is cooked completely.

Cool completely before removing the cakes from the pan.  These cakes freeze very well.

Submitted by: Betsy Elkins, St. Paul’s Church, Syracuse, NY

For a downloadable/printable version of this recipe, visit:
http://www.episcopalchurch.org/blog/advent/resources

Tomorrow: Salvadoran Pupusas

Hmong Boiled Pork & Greens

cropped-hmong-dish-blog-header.jpgBoiled pork and greens is an original Hmong dish served at any family gathering. Back in Laos, the Hmong people are from the hills and mountains, growing a lot of green vegetables and raising animals such as pigs.  It is common practice for a family to prepare for the New Year festival in the fall by raising their animals and harvesting their crops so that they can prepare meals during festival time.

On the day of the celebration, a blessing is performed by an elder. Each family member is given a hard-boiled egg to represent the uniting of their spirit with their body for a healthy life. Typically, pigs are used as the main dish for the meals.  The meat will be cooked with the green vegetables in a big pot to make soup.  The soup will be eaten with the newly harvested rice (mov nplej tshiab).

Even though the Hmong have many other recipes, this dish – greens with pork belly – is still a popular main dish made at most celebrations and family gatherings.

For he satisfies the thirsty, and the hungry he fills with good things. ~ Psalm 107:9


Boiled Pork Chop/Pork Belly with Green Vegetables
Serves 8-10

Ingredients:

  • 2 lbs of pork chop or pork belly (chop into square pieces)
  • 2 bundles of green mustard (cleaned and cut into pieces)
  • tablespoon of salt
  • 1 lemon grass
  • 1 gallon of water

Pour the water in to a large pot, bring to boil

Add the chopped pork belly/pork chop, stir well, and let it cook for 10 to 15 minutes

Add in the mustard greens, salt, and lemon grass and stir well

Let it cook for another 10-15 minutes, or until the green vegetable has soften.

The soup is served with white rice and chili dipping sauce

Submitted by: Nhia Thao, Holy Apostles Episcopal Church, St. Paul, MN

For a downloadable/printable version of this recipe, visit:
http://www.episcopalchurch.org/blog/advent/resources

Tomorrow: Coffee Cake

St. Helena’s Hell Fire Pepper Jelly

cropped-pepper-jelly-header1.jpgIf you’re looking for a money-making fundraiser, gather some willing workers, put on a pair of surgical gloves, and start seeding habanero peppers.

St. Helena Women’s Chapter, All Saints’, Atlanta, was in search of a good way to raise money for the programs the chapter supports when one of its newer members offered the idea of selling a special pepper jelly – a popular delicacy, especially in the south.

Here’s member Micki Brown’s story:  “I was given a jelly recipe from a dear friend in the 1970’s.  Some years later my sister and I modified the recipe to what it is today and made dozens of cases of jelly and sold it at school and church festivals. When I joined St.  Helena around 1998, they were searching for a fundraiser that would allow us to be of more help to the community, especially to women and children.  So, we began this journey.”

Chapter members gather at the church kitchen in late summer and over the course of a couple of days, turn out as many as 47 cases of jelly. With help from men of Covenant Community, the peppers are seeded and made ready for the food processor. It’s a time of fellowship and collaboration as the jelly is prepared, cooked, and poured into individual jars. Sales begin in November and continue throughout Advent, or until the supply runs out.

Over the years funds from jelly sales have provided support for individual women in times of need, Literacy Action for eye exams and glasses, Mercy Care (breast cancer screening for those who can’t afford the test), and the Global Village project, as well as providing holiday meals and gifts for the men of Covenant Community.

Hark! a thrilling voice is sounding;
“Christ is nigh,” it seems to say,
“Cast away the works of darkness,
O ye children of the day.”


St. Helena’s Hell Fire Pepper Jelly
Makes approximately 12 jars of jelly

Ingredients:

  • 3 pounds of habanero peppers cut in half and seeded (wear surgical gloves). Process the peppers in a food processor to yield approximately 3 cups of ground peppers.
  • 2 boxes of liquid pectin (two pouches in each box)
  • 12 cups of sugar
  • 4 cups of vinegar
  • 1 case of 8 oz. jelly jars

Sterilize the jars and rims in boiling water; sterilize the lid in a pan of very hot water.

Put the following ingredients in the pot:

  • 3 cups of chopped peppers
  • 12 cups of sugar
  • 4 cups of cider vinegar

Stir and bring to a boil. DO NOT LEAVE POT UNATTENDED.

Once it begins to boil, turn down to a simmer.

Stir for 30-45 minutes (peppers will become translucent)

Remove pot from stove and let stand for 5 minutes.

Add to the pot 2 boxes of pectin (2-pouch liquid pectin/each box) and stir.

Ladle into jars

Seal and wipe the jars clean.

Serve with crackers and cream cheese or use as pastry filling or ice cream topping. (Be prepared for hot!)

Submitted by: Micki Brown and St. Helena’s Chapter, All Saints’ Episcopal Church, Atlanta, GA

For a downloadable/printable version of this recipe, visit: http://www.episcopalchurch.org/blog/advent/resources

Tomorrow: Warm up with Hmong Boiled Pork and Greens

Thankful for Things to Come

cropped-intro-photo.jpg

Thanksgiving comes in many shapes and sizes. On this day before we celebrate the feast in the United States, a lot of us are thinking about food and its preparation. We may be up to our elbows in cornbread dressing, green bean casseroles, all sorts of potatoes, and pumpkin pie crust and filling.

But traditions vary across the country, so tables will be laden with tamales, exotic rice dishes, a variety of greens – spicy or tame, and special breads and desserts, as well. Instead of turkey, perhaps pork, buffalo, or goat grace Thanksgiving tables. We give thanks for the wonderful, heavenly mix of customs and rituals.

Beginning this Sunday (Advent I), we’ll post a recipe a day, plus a little background on the tradition or memories of the dish and an appropriate verse from scripture or hymns. Let us know if you whip up some of the offerings. Share your experience and photos.

The recipes we’ll be sharing here come from many cultures and regions. Look forward to Black Mushroom Rice, Soup Joumou, and Fried Pork & Plantains from Haiti, Adobong Port, Chicken Arroz Caldo, and Galilea Special Pancit from the Philippines, Roast Buffalo with Cabbage and Manoomin Salad from First Nations Kitchen in Minnesota, and Chicken & Sausage Jambalaya and Boeuf Daube from Louisiana. From Navajoland, we’ll offer recipes for Navajo Fry Bread and Blue Corn Mush. For your sweet tooth be on the lookout for Buckeye Candy from Ohio, Southern Pralines from Georgia, Coffee Cake and Baked Blueberry French Toast from New York. And don’t forget beverages – from the Dominican Republic, Louisiana, and Kansas.

If you’re the kind of person who likes to get a jump on things, you’ll find the recipes here: http://www.episcopalchurch.org/blog/advent/resources. We’ll add recipes as they become available, so keep checking the resource. You can download and print at your convenience.

So on this day before Thanksgiving, we’re thankful for what’s to come – the food, the memories, the adventure of trying something new or finding a twist on an old favorite.

Oh, and here’s our first tip: Don’t toss those leftover turkey bones. You’ll need them for our first Advent recipe, Turkey Bone Gumbo from Louisiana.

All the world is God’s own field, fruit unto His praise to yield; Wheat and tares together sown unto joy or sorrow grown. First the blade and then the ear, then the full corn shall appear; Lord of harvest, grant that we wholesome grain and pure may be.  ~ from Come Ye Thankful People, Come by Henry Alford, 1844