The Christingle

Marie Macri came up with the idea of posting a series on "putting Christ back into Christmas". For the next several weeks she will be sharing some interesting and fun ideas for activities you can do as a family to make the holidays more meaningful.

Enjoy!

The Christingle History:
The Christingle has its origins in a Moravian children's service held in a castle in Germany on Christmas Eve in 1747. The bishop conducting the informal service gave each child a lighted candle, tied with a red ribbon, in memory of the Saviour's coming which he said has kindled a flame in each heart which keeps burning "to His joy, and our happiness".

Christingle Today:
Much later, this simple candle was replaced by a more elaborate Christingle which is rich in symbolism.
The modern Christingle consists of (I've added scripture readings to be read as you make the Christingle):
• an orange: representing the world
Scripture: Genesis 1:1; Psalm 24:1; Jeremiah 32:17
• a red ribbon, tied round the orange: representing the blood of Jesus OR the love of God encompassing the entire earth.
Scripture: John 3:16; Psalm 119:64; John 15:12
• four toothpicks - North, South, East & West representing the four seasons
Scripture: Psalm 107:2,3
• fruits and sweets (raisins & small candies), skewered on 4 cocktail sticks (toothpicks) which are pushed into the orange: representing God's good gifts - the fruits of the earth and the four seasons.
Scripture: Genesis 1:3,4; Genesis 1:29
• a small cross-shaped cut: The cross on which Christ died for our sins, into this cut is place the candle
Scripture: Genesis 3:4-6; Romans 3:23; Romans 5:8
• a lighted candle, pushed into the centre of the orange: representing Christ, the light of the world (can use a small white candle with foil or a birthday candle with holder)
Scripture: John 1:1-5

To make a Christingle you will need:
an orange, red ribbon, a pin, silver foil, a candle and candle holder, four cocktail sticks,sweets or raisins.

Mashed Potato & Veggies Enchiladas Recipe

Ingredients

* 1 head broccoli, cut into florets
* 8 ounces whole button mushrooms
* 3 small zucchini, chopped
* 2 cups chopped carrots
* 1/4 cup olive oil
* salt and pepper to taste
* 3 cups water
* 1 cup milk
* 1/4 cup butter
* 1 (7.6 ounce) package instant mashed potato flakes
* 1 (12 ounce) package corn tortillas
* 3 cups enchilada sauce
* 8 ounces shredded Cheddar cheese

Directions
1. Preheat oven to 425 degrees F (220 degrees C).
2. In a large mixing bowl, combine broccoli, mushrooms, zucchini, and carrots. Drizzle the vegetables with olive oil, and season with salt and pepper. Spread vegetables in a single layer in a shallow baking dish. Roast vegetables in the preheated oven for 30 to 40 minutes; stir halfway through their cooking time. When finished cooking, remove from the oven, and reduce oven temperature to 350 degrees F (175 degrees C).
3. Bring water, milk, and butter to a boil in a large pot. Remove the pot from heat, and mix in the mashed potato flakes. Let stand two minutes, then stir the mashed potatoes with a fork until they are smooth. Stir in roasted vegetables.
4. In a dry, nonstick skillet over medium heat, quickly heat each tortilla on both sides to make pliable. Dip the tortillas in enchilada sauce. Put a large spoonful (approximately 1/4 to 1/3 cup) of potato-veggie mixture into the center of each tortilla. Top mixture with about 1 to 2 tablespoons cheese, and roll tortillas. Place seam-side down in a 9x13 inch baking dish. Pour extra sauce over top, and sprinkle with remaining cheese.
5. Bake at 350 degrees F (175 degrees C) for approximately 20 to 30 minutes, or until the enchiladas are heated through.

Getting to Know - Marie Macri

Some of you know I was born in northern Pakistan into a Missionary family that lived in Pakistan and I went to boarding school in India until I was 18 yrs old. During that time we traveled back to the United States only 2 times and always via ship allowing me to see Europe, middle east and the far east. I grew up speaking 3 languages, having a monkey and a turtle for a pet and camping/hiking the Himalaya mountains in the summers. Much of my childhood has shaped who I am today and how I see the world. Living in more than 19 locations probably helps explain why life to me is a constant adventure.

As for hobbies? Gardening & designing gardens – especially if it involves flowers; taking digital pictures of nature; cooking and baking for others; creating art with fruit; and my greatest passion is teaching kids of all ages (favorite age group are grades 5 – 8). I trained to be a music teacher and love to play the piano – but have not followed that career path –instead have spent most of my working life in various corporations assisting executives with 6 of those years being a strategic planner. I love organizing things and making sure the plans are locked far enough in advance to ensure a successful execution – I somehow think I must have a “plan.” People who know me understand they can truly drive me crazy by not giving me a “plan” and if they tell me to “wing it” that definitely will stress me out.

Favorite colors – emerald green and cobalt blue! Somehow I imagine my home in the new earth to be designed in those colors!

Family and friends are very important to me -- I have been privileged to be a Mom to 2 daughters and a Nani to 2 grandkids and a friend to many. I was fortunate to have a wonderful earthly father that taught me to love and respect my Heavenly Father.

My only goal is to be ready for eternity and I hope that is your goal too!

Vegetable Pastries Recipe

Ingredients

* 3 1/2 cups all-purpose flour
* 1 cup whole wheat flour
* 1 teaspoon salt
* 1 cup shortening
* 1 1/4 cups ice water
*
* 2 tablespoons olive oil
* 1 onion, thinly sliced
* 4 cloves garlic
* 2 carrots, thinly sliced
* 1 turnip, peeled and diced
* 2 potatoes, peeled and diced
* 1/2 pound mushrooms, chopped
* 2 tablespoons water
* 1 cube vegetable bouillon
* 1 teaspoon dried tarragon
* salt and pepper to taste
* 1 eggs, beaten

Directions
1. In a large bowl, mix together all-purpose flour, whole wheat flour, and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough into 8 pieces, and shape into balls. Cover, and set aside.
2. Heat olive oil in a large heavy skillet over medium heat. Saute onion and garlic until soft and translucent, about 5 minutes. Stir in carrot, turnip, potatoes and mushrooms. Add water, bouillon cube, tarragon, salt and pepper. Cook for 15 minutes.
3. Preheat oven to 400 degrees F (200 degrees C).
4. Roll each pastry ball into a circle, 6 to 8 inches in diameter. Place about 1 cup of filling on one half of each circle. Fold pastry over filling, and pinch edges to seal. Place on baking sheet, and brush with egg.
5. Bake in preheated oven for 45 minutes, or until golden brown.

Flip-Flopping Conclusions

It was the last Saturday night of the school year in Collegedale, Tenn. My roommate, Grace had invited me to an end-of-the year party at the Korean youth leader’s house. Of course, I went—friends free Korean food and a reason to not study for exams? Priceless. As I walked in the door of the youth leader’s house on that cloudy evening, there were already rows and rows of flip-flops radiating from the door like an eclectic fan. Carefully, I placed my brown flip-flops in an empty spot, hoping I’d remember where I’d put them. They were new, so they weren’t completely recognizable yet.

Several hours later, the party ended and a steady rain was beginning to fall outside. On my way out the door, I saw that the unthinkable had happened. My brown left flip-flop sat next to a black flip-flop. The right one was gone! I searched frantically through the quickly diminishing spread of footwear for my missing flip-flop, but all in vain. Obviously, someone had mixed them up and had taken my flip-flop instead of theirs! My supportive roommate, Grace, ran out in the rain, chasing down all the cars as they were leaving to ask them if their flip-flops matched. No luck. No one would admit to stealing my flip-flop and I had a sinking feeling that I’d never see it again. There was nothing left to do—everyone had left and I had two mismatched flip-flops. I decided to take the black flip-flop back to my apartment as collateral: it was a fancy brand, so whoever owned it would definitely want it back.

All the way back, I fumed indignantly about how dim-witted the flip-flop thief was. Couldn’t she tell the difference between black and brown? Couldn’t she feel the difference between the thin soles of my cheap $2 Walmart flip-flops and her fancy schmancy Rainbows? Back at my apartment, I told my tale of woe to Tanya, another housemate. I had just gotten to the part about the different flip-flops and showed them to her to prove how obviously different they were.

Tanya looked at them. “Wait a minute,” she said, “that’s my flip-flop.”

Sure enough, by the front door was a single black flip-flop and my missing brown one. Apparently, I had taken her flip-flop to the party, totally not noticing the difference. Whoops.

Perhaps it’s human trait to always transfer blame to others, to hunt down specks of sawdust in other people eyes to avoid the 2x4 sticking out of my own (Matt. 7:3-4). It’s a good reminder to not judge. More often than not, the judgment that I’d readily pass on others is one that applies to myself even more. Matthew 7:1-2 says, “Do not judge, or you too will be judged. For in the same way you judge others, you will be judged, and with the measure you use, it will be measured to you.” So, so true.

*In my defense, this incident happened on the nerve-wracking weekend before final exams and graduation. Obviously, I was extremely sleep-deprived and could not possibly be thinking clearly…

By Renee Cerovski
Photo: Grace and Renee at graduation.