Do you ever feel like you are stranded in the middle of a desert?
Maybe it’s not a desert, maybe it’s a beautiful summer day and you’re out on a boat, enjoying the water and the sun, but you can’t see land, and as much as you’re enjoying where you are presently, there’s a bit of an unsettled feeling in the back of your mind that you won’t be able to find your way home.
There are so many ways to feel stranded. I think too often we think about ‘stranded’ in the terms of the parched discomfort of a desert, but stranded can take other shapes.
In a way, that’s what Lent is about.
Jesus took 40 days alone in the desert, intentionally, to reflect on his mission and center himself in his Father’s love.
Would you go into a desert willingly?
I don’t know if I would.
But, Lent is a perfect time to take a step back and ask myself what deserts I am living in. Where do I feel stranded? What part of my life feels dry? Where do I feel alone? Where do I feel without purpose? What am I longing for, right now, at this moment?
So many times I don’t even notice these feelings as they start to creep into my life, but I can be sure that whatever the feeling, if I notice or not, it is having an impact on how I live my life and how I treat those around me.
This is where Lent starts. With the realization of our own feeling of stranded-ness, we can start to see how we need to grow. Where we need to change. What we need to move towards.
- 2 Tbsp canola oil
- 2 Tbsp soy sauce, low sodium
- 2 tsp tahini*
- 2 tsp honey
- 2 tsp lime juice
- 1 tsp ginger
- 4 medium carrots, sliced
- 1 lb broccoli, cut into bite-sized pieces
- 1 large onion, chopped
- 2 tsp garlic powder
- 1 tsp salt
- 2 c water
- 2 green tea bags
- 1 Tbsp black peppercorns
- 1 lb salmon filet
- 4 c water
- 4 packages ramen noodles, broken slightly (discard the spice packet)
- 2 Tbsp green onions, thinly sliced
- 2 Tbsp sesame seeds
- 2 tsp parsley
- Preheat oven to 425F.
- In a small bowl, whisk together oil, soy sauce, tahini, honey, lime juice, and ginger. Set dressing aside.
- Toss carrots, broccoli, and onions with garlic powder and salt. Spread onto a greased and foil-lined baking sheet. Spray lightly with cooking spray. Roast vegetables at 425F for 15 minutes, until darkened, but still crisp. Remove from the oven and set aside.
- While the vegetables are roasting, in a medium saucepan, bring 2 c of water to a boil with the tea bags and peppercorns. Add fish and simmer to poach for 10 minutes. Remove fish from the tea to a plate and flake with a fork.
- In a separate pot, bring 4 c of water to a boil. Stir in ramen and cook 1 minute, until noodles are soft. Drain liquid.
- To serve: toss ramen with the ginger lime dressing and ladle into individual bowls. Add vegetables and flaked salmon. Top everything with a sprinkling of green onions, sesame seeds, and parsley.