What makes Monkfish Abbey a neo-monastic community? Well, it’s not celibacy, poverty or wearing robes. (Phew!… ’Though Polyphonic Spree has killer robes…that wouldn’t be so bad.) We’ve been together since the spring of 2001. During that time we watched some neomonastic traits bubble up amongst us. Here’s what we’ve got so far.

Rhythm:

You know how time seems to fly by? We recognize that time is not a renewable resource. Rather, it’s limited and we should treat it with respect and care. We’d like time to feel holy, healthful, and fun. We’ve noticed we feel more balanced and centered when we acknowledge and celebrate the rhythms the passage of time creates around us. Because of where we live and who we live with, we celebrate traditional Judeo-Christian holidays (Advent, Lent, Passover, etc) as well as significant days in the seasonal calendar (Winter and Summer solstice, Spring and Fall equinoxes, etc.) The Celtic monks were very attentive to the way seasons impacted their lives with regard to work, play, prayer, study, what they wore, and even with regard to what they ate. We are playfully exploring that as well. Fish around to find out more about our rhythms.

Blended Living:

In many religious traditions there is a separation between the holy and the profane, work and ministry, worship and play, prayer and conversation. We think these things are more fluid; there is crossover and fuzzy edges between and around each of these things. Life doesn’t fit into neat categories. The Celtic monks knew this, and tried to weave prayer and work together. (Ora et labora – prayer and work.) They had prayers which they would burst into while they scrubbed the potatoes, or milked goats. Plus they had a beautiful (albeit time consuming) habit of praying through the various hours of the day. We’d like to live more like that – in our own culturally current way. We’d like to value a good conversation as much as we value traditional prayer. We’d like to honor a trip to explore another culture as much as an official “outreach.” We’d like to put as much emphasis on going out with friends as we do on attending a sacred service. We’d like to treat a good meal as respectfully as a good rite. To our understanding, all these things are cut out of the same creative cloth. We’d like to learn to live out of that reality. To hear some stories about how we’re learning to do this, look here:

• You Couldn’t Call It Church …
• Broken For You
• Chalking the Wall

Multiple Levels of Belonging:

The ancient monks didn’t think jumping in with two feet was a good idea – especially if you weren’t sure what was under the surface of the water. They offered different levels of belonging. You could live in the neighborhood and just drop by for a church service. Or you could come every week because you needed a little help with your groceries. Or you could sign on for the long term. There were (and are) tertiary members (lay monks), novitiates (seriously trying it out) and full fledged monks. We’ve got that too. You can come to our parties, call us when you need a hand, practice some spiritual disciplines with us, or even live with us for a time. Paul and Rachelle–our host and abbess–may hold down the abbey house, but everyone else has their own ebb and flow, their own levels of commitment, and we’re okay with that. We’re trying hard to nurture an environment that honors all types of involvement equally. We understand our journey not as a climb through various “levels,” but as a wandering through a finely wrought web. We’re committed to living generously—and out of that flows an understanding that each of us has a big, messy life which requires each of us to make space for the other. We’re not shooting for perfection, but we would like to know each other enough to live graciously with one another.

Sense of Place:

As the Host and Abbess of Monkfish Abbey we (Paul, Rachelle, and our family) have a strong sense of belonging to Seattle, to the neighborhood (Fremont/Wallingford) and to this house. We are the un-cloistered anchorites of this community. Others may come and go, marry and move; have kids and disappear for awhile into babyland; need or find a better spiritual fit elsewhere; be heavily involved at one time and more lightly involved another; go back to school; find a job elsewhere; succumb to their travel lust, etc.  But so far, we’ve stayed here. We’re the place holders. And we hope that while you’re here with us, you fall in love with these people and this city.

Spiritual Disciplines:

Discipline is a loaded word. But every good monk has a set of disciplines, or practices they follow to help them stay connected to God and connected to others. At Monkfish Abbey we are still watching our collection of disciplines grow. But so far you’ll find us practicing the practice of presence – that is of being attentive to our lives and the lives of those around us. We also use contemplative practices like lectio divina to help us sink into holy texts, contemplative prayer to ground us in the divine, and the ignatian examen to help us keep track of what God is unfolding and shaping in our lives. Generosity is important to us and shows up as hospitality, charitable giving, attentive listening, and time spent serving our community. And finally, but perhaps most difficult to define is the practice of seeking shalom. By this we mean that we strive to create wholeness – in our lives, in our friends and family, in our neighborhoods, and in our world. Peace keeping, being true to ourselves, and seeking relational health with ourselves, our others, and the created order are all part of the practice of practicing shalom.

Serves 10

3 cloves garlic, minced
2 t cumin
1 T olive oil
6 c tomato juice (campbell’s is fine)
2 c chopped fresh tomatoes
-or-
1 box Pomi crushed tomatoes
1 bag frozen corn
¼ c lime juice (1 large lime)
3 T chopped cilantro

Various Enhancing Toppings:

Tobasco sauce
Salsa
Tortilla chips
Grated cheese
Sour cream
Sliced radishes

1. Saute garlice and cumin in oil for 1 min, being careful not to burn the garlic.
2. Stir in tomato juice, fresh or boxed tomatoes, and corn. Simmer and cook several minutes.
3. 10 minutes prior to serving add lime juice and cilantro.
4. Serve with additional cilantro and various toppings.

Adapted from The Moosewood Cookbook, by Molly Katzen
Serves 6

3 c dry split peas
7 c water, or more as needed (richer w/veggie stock)
1 bay leaf
2 t salt
1 tsp dry mustard
2 c onions minced
4-5 cloves garlic
3 stalks celery, chopped
2 med carrots, chopped
1 sm potato, thinly sliced
lots of fresh black pepper to taste
3-4 T red wine or basalmic vinegar
fresh parsley

1. Place split peas, water, bay leaf, and dry mustard in pot. Bring to boil, lower heat and simmer partially covered about 20 min.
2. Add onion, garlic, celery and potato. Simmer partially covered 40 more minutes. Stir occasionally, adding more water if necessary.
3. Add black pepper and vinegar to taste. Serve topped with fresh parsely. Also good with a few croutons on top and extra vinegar.

serves 5

3 strips of turkey bacon, sliced thinly crosswise
1 c chopped onion
1 lb thin skinned potatoes, cubed
2 c chicken or veggi broth
3 T flour
¼ cup fresh parsley

Various Enchancing Toppings:

Crumbled bacon
Shredded cheese
Fresh chives
Tabasco sauce

1. In the stock pot, stir bacon over med-high heat until lightly browned and crisp (10 min) Life from pan and allow to drain on paper towels.
2. Add onion to pan drippings (add olive oil if necessary) and stir until limp.
3. Add potatoes and broth to pan. Cover and bring to boil. Reduce to low and simmer until potatoes are tender. (10 min)
4. Stir in parsley and ladel into bowls. Sprinkly with reserved bacon and other toppings.

Monkfish Tale:

In Seattle, one of the things that will overwinter in our garden is parsley. My children love to go out with the siscors and snip off what I need. In the warm weather this is done in darling sun dresses and flip flops. Catie says I should get her an apron so she can hold up the corners and gather her wears (“yike yittle house on da praire Mommy.) In the winter this means donning rubber boots and a Barbie umbrella. May your meal prep be as charming.

Served during Lent and on other fasting days, the hearty Greek soup is the antidote to a cold March day. Add a slice of crusty bread and a few black olives to finish the meal. Use a food processor to chop the vegetables if you’re short on time.

From Cooking Light Magazine
serves 6

2T olive oil
1 ½ cups finely chopped onion
½ cup finely chopped carrot
½ cup finely chopped celery
2 garlic cloves, minced
5 ½ cups water or veggie stock
1 ½ cups lentils, sorted and rinsed
2 T chopped fresh dill, divided
2 bay leaves
1 dried red chili pepper
1 8oz can tomato sauce
1 T balsamic vinegar
¾ tsp of salt
¼ tsp ground black pepper
¾ cup crumbled feta cheese

Heat oil in large stock pot. Add onion, carrot, celery and garlic. Cook 10 min or until the veggies are tender, stirring frequently. Add water, dried lentils, 1 T dill, bay leaves, chile and tomato sauce. Bring to a boil, reduce heat, and simmer 30 minutes or until lentils are tender. Stir in remaining 1 T dill, vinegar, salt and black pepper; discard bay leaves and chili. Serve sprinkled with cheese and with extra balsamic vinegar if desired.

Monkfish Tale:

Whenever I use balsamic vinegar I think of my daughter Eden. Paul taught her to love balsamic vinegar from a very young age. She has her own little ceramic dish with a elephant painted on the bottom which is especially for her vinegar. She loves dipping crusty bread in it! When she was six I took her to a stations of the cross service. At one point, to help the children imagine what it was like for Jesus when he was thirsty on the cross, the pastor passed a sponge soaked in vinegar under their noses. Into the quiet of the mournful cathedral, Eden called out, “Balsamic Vinegar!! I LOVE balsamic vinegar!”

Gathering around the table is our only truly consistent practice at Monkfish Abbey. We do it every week, without fail. Mostly we eat soup – with the occasional emergency pizza or a “the-cook’s-burnt-out” potluck. We like soup because it’s slow food (as opposed to fast food – who can eat takeout after watching Super Size Me?) It’s also easy to eat around the seasons with soup (potato chowder in the winter, gazpacho in the Summer, Matzo Ball at Passover…you get the picture.) This connects us more deeply to the rhythm of the created order. So if you like soup, like we like soup, try these recipes from the Abbey. (P.S. some of the recipes have little stories at the end of them — click “continue reading” to find them.)

Tips from the Monkfish Abbey Kitchen:

-These soups are all involve minimum chopping and inexpensive ingredients – a must for group cooking. A weekly meal for 12-15 with a bottle or two of wine and a couple loaves of crusty bread should run you about $40.

-Find a good bakery and put someone in charge of bringing fresh, crusty bread. For special occasions add olives and some hard cheese or fresh mozerella, basil, and tomatoes.

-Once in awhile, ask folks to stock your larger instead of your offering plate. Find out how many microbrews, red wines, iced teas, and seltzer you can fit in your basement refridgerator.

-Craving Meat? Make room for your one vegetarian by keeping a whole foods gourmet-y box of creamy tomato soup on hand for the night you just have to have some beef stew and offer two pots of steamy goodness.

-Please, in the name of all that is good and holy, don’t use bullion cubes! A meal can be a holy experience, even if it’s simple. So be sure to use good, basic ingredients. You don’t have to make your own stock though. We use try Imagine products which makes tasty organic stock in resealable, recycleable cartons.