This year’s Christmas season – Advent season, to be exact – has been one of contradictions and struggles for me. I have preached about wading out of the shopping frenzy and embracing the humility and simplicity that we actually see in Christ’s birth. Still, I constantly find myself pressured to buy more, to spend more, to make my way back to the stores for yet another thing.
I am as astonished
as the next person over the insanity that surrounds days like Black
Friday. People fight one another for
cheap electronics as if they were the starving grappling for bread. And yet, with gritted teeth, I march to the
checkout aisle with my daughter’s Angry Birds Go! Jenga Knockout Game, while
trying not to find out how much we spent on this
year’s electric train for my son.
At the Plantation,
I peered into stark wooden cabins and read about the gifts of fresh fruit that made joyous and
welcome Christmas presents. It felt a
bit like breathing clean air. I don’t
mean to say that I wish for that lifestyle.
Were time travel possible, I probably wouldn’t have to live long in a
1783 house – especially in the winter – before pining for the home I am in
right now.
My historian dad making friends with the plantation pigs. |
I am just
reminded again of the thing that we always say but never seem to really
believe:
that happiness doesn’t come from stuff. That in an era of low technology and few
luxuries, children could be made just as happy with wooden toys as modern kids
are with an electric “Racing Showdown” NASCAR games. The joy of gifts once came with the things
that simply exceeded the norm, the indulgence compared to everyday life. We do ourselves no favors when we strive to set
the bar ever higher, and there is a poverty that results from having so many
things we can no longer be wide-eyed or experience awe.
How on earth
did become this Christmas? How on earth
did the humble birth of our savior become this carnival of acquiring? The wise men brought gifts to the Christ
Child, but I doubt they put the same stress into their decision of gold,
frankincense and myrrh that I did for the things I put under my tree. And while their gifts may have been genuine riches,
they were also fitting for the occasion and significant. They are a far cry from the items I buy to
fill up space in a stocking; things that will barely be noticed and will likely
rest in a landfill sooner rather than later.
I suppose the
reason we can call this madness “Christmas” is because this is why Christ came
graciously among us; for our poor, pitiable longing for the things that will
never satisfy us and for the struggle to keep our heads above the deep waters
of expectation. When I step back and
witness my own struggle to keep Christmas, I find myself often praying sincerely, “Lord,
have mercy.” And the Lord does.
The mercy is
the point. Though we can point to the
first Christmas as a model for our own, Jesus came into the midst of people
just as lost and as foolish as we are. Though
they lacked cheap electronics to brawl over, like humanity throughout the ages,
they found reason enough to fight and to frenzy. The insanity we witness today isn’t what Christmas
became over the years, it is what it always has been. It is
what we have always been.
The mercy of
Christ, come in the midst of our grasping and our recklessness; this is the
real meaning of Christmas.
So . . .
Lord, have mercy on me in my struggle
to keep Christmas. May my desire to
celebrate your birth in all its humility and austerity be counted, by your grace,
as if I am really doing it well. And may the awareness
of my own absurd response to your coming be the first step in creating a new
and better way.
This I pray in the name of the Child who
leads us in the way of humility and peace.
Amen
Blessed
Eating!
The recipe
below was given at the Cook’s House on the Antebellum Plantation. I haven’t tried making it yet, but I sampled these
on site and they were very good!
Traditional Sugarplums
½
cup raisins 1 cup dried apricots (any fruit will do) 1 ½ cups whole almonds (any nuts will do)
Chop
all above . . .
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2
tsp. ground cinnamon
¾
tsp. ground nutmeg¼ tsp. anise 1 Tbsp ground ginger ½ tsp. vanilla
Combine
above with next column . . .
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½
cup confectioner’s sugar
1/3
cup of honey
Pinch
off into 1 inch lumps, roll into balls and coat with powdered sugar. Makes 30. Will keep for a week, or refrigerate for
longer.
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