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Jay, me too! Or even just a history of the Episcopal Diocese of Maryland, which would be more manageable, since Anglicanism in Virginia is already so well documented. I worked a bit on Rock Creek Parish's history for its 300th anniversary celebrations in 2012 and in that context started looking at the prehistory of the Diocese of Washington, which wasn't created until 1895. Maybe I'll undertake such a thing, after that novel I've been meaning to write... Carin
Toggle Commented Apr 17, 2019 on Glebes at Jaybird's Jottings
Thank you for covering Rock Creek Parish and Cemetery! A couple of additional notes: The history of the Anglican Church in Maryland is of course quite different than it was in Virginia. In Maryland, the Church of England was only established (as in, became the official church) in the aftermath of the Glorious Revolution, when England cracked down on the Catholic-founded, religiously tolerant Maryland because of ecclesiastical politics at home. So the founding of an Anglican parish in the 1690s, with offshoots and daughter churches in the next couple of decades, is no coincidence. In Maryland, the whole apparatus of Anglican parishes and their glebes as part of the administrative structure of the colony dates from that time. The St. Paul's vestry's decision to allot about 2/3 of its glebe to the formation of a cemetery (as opposed to the longstanding churchyard right around the church itself) was part of the Rural or Garden Cemetery movement of the mid-19th century, as was Georgetown's somewhat earlier Oak Hill. Rock Creek Cemetery was nonsectarian from the beginning and was designed, successfully, to attract Washington's elite to spend eternity there. The conjunction of a nonsectarian Garden Cemetery with a still-functioning Episcopal parish and churchyard, all within a glebe, is, as you note, pretty nifty. For many decades, the cemetery supported the parish; now, with most of the cemetery plots sold and the old endowments not up to modern expenses, both church and cemetery sometimes struggle to make ends meet. It doesn't help that church is nestled deep in the glebe, which is tucked away where traffic whizzes by on North Capitol Street on one side and the gate is not easy to find amid neighborhood streets on the other, but it is well worth seeking out. The tours they offer during WalkingTown DC each year are fantastic.
Toggle Commented Apr 17, 2019 on Glebes at Jaybird's Jottings
EXCELLENT resolution, which I will now adopt for myself. For next year, I share herewith my a version of BEP that my friend L. makes, which is delicious beyond measure, and I am not a BEP-lover: The recipe comes from the Lee Bros. Southern Cookbook, by Matt Lee and Ted Lee (W.W. Norton, 2006). The Lee Brothers call for this to be soupy, gack, mostly by asking that you use 6 cups of broth. I use 3.5 (and then use discretion if it looks like it needs more when it's almost done) and problem solved. SAIGON HOPPIN' JOHN Hoppin' John, like boiled peanuts, is not an exclusively Southern delicacy. Rice and beans have traveled throughout the world, so it stands to reason that someone somewhere might also have combined the two. A friend's daughter, in fact, spied a slightly soupy version of rice and black-eyed peas offered for sale by a street vendor in Saigon. The only hint that it wasn't going to taste the same as a Charleston hoppin' John was a spear of lemongrass- and ginger-inflected dish that turns the typically meaty character of a Lowcountry hoppin' John into an aromatic vegetarian porridge. For 6 people Time: 4 hours to soak peas, 1 hour to cook 1 cup dried black-eyed peas 6 cups Sunday Vegetable Broth (page 539) 1 cup uncooked long-grain rice 1 teaspoon ground ginger Two 4-inch stalks fresh lemongrass, 1 bruised and cut into 4 sections, 1 for garnish 1 cup unsweetened coconut milk half-teaspoon salt, plus more to taste half-teaspoon sugar quarter-cup finely chopped cilantro freshly-ground black pepper to taste 1. Place the peas in a strainer and wash for 1 minute under cold running water, gently tossing them with your hand or a wooden spoon. Place in a large bowl, cover with fresh water, and soak for at least 4 hours. 2. Bring the broth to a boil in a 4-quart pot. Add the drained peas, reduce the heat to medium-high, and boil gently until the peas are just tender but still have some bite, about 25 minutes. Add the rice, ginger, bruised lemongrass, coconut milk, salt, and sugar and return to a boil. Reduce the heat to low, cover, and simmer gently until the rice and peas are tender and the dish has the soupy character of a porridge , about 20 minutes. Stir in the cilantro with a spoon and add salt and pepper to taste. 3. Cut the remaining stalk of lemongrass into 6 sections. Serve the hoppin' John in bowls, steaming hot, with a piece of fresh lemongrass in each.
Toggle Commented Jan 2, 2014 on Happy New Year! at What Now?
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Jun 28, 2012