Christ is born! Glorify Him!
Christmas Eve found me singing the services of the Royal Hours of the Nativity, as well as the Vesperal Liturgy of St. Basil, in the morning. We only started doing the Liturgy in the last couple of years, and last year I had to leave right after the Hours, so this marks the first time I’ve sung this particular service.
The idea of the Royal Hours of the Nativity is one of my favorite services; it is, so far as I can tell, a Christmas service that is entirely ours and for which no other communion has an equivalent. I’ve always thought of it as a service that, in theory, could be a wonderful outreach if done really beautifully (of course, the same could be said of all of our services). Also the parallel of the hymn from Ninth Hour, “Today is born of the Virgin Him who holdest all creation in the hollow of His hand,” to the Fifteenth Antiphon from the Matins of Holy Friday, “Today is suspended upon the tree He who suspended the earth upon the waters,” is also one of those liturgical moments that reveals how carefully our ecclesiastical year is constructed.
The execution of the Royal Hours tends to stress me out, however. The last couple of years in particular have always had little gotchas (or big gotchas, as sometimes is the case) — two years ago, for example, my priest forwarded me an e-mail from our bishop saying, “This is how we’re going to do the Royal Hours throughout the entire diocese this year; please make a note of it.” I dutifully prepared to do the service exactly that way, I made a verbal attempt to verify Fr. Peter and I were on the same page before the service, and I reached the end of the Royal Hours as outlined by the bishop only to have the priest continuing on with exactly the portion of the service I had not brought with me for the morning. He asked me afterwards what happened; I told him I was following the bishop’s e-mail that he had forwarded me. Without going into messy details, we’ll just say that the decision had been made to not change anything in consideration of it being Fr. Peter’s first year at the parish, and that this not being conveyed to me was, one way or the other, an oversight. Last year, the Vesperal Liturgy was added to the schedule immediately following the Hours; unfortunately, for whatever reason the Liturgy was scheduled for an hour following the Hours, and the Hours take somewhere close to two hours if sung as written. We sped through as much as we possibly could, cutting repeats, and it was still about an hour and forty-five minutes. This incident was unfortunately forgotten, and the same mistake was made on this year’s calendar. The solution this time was to sing the troparion and kontakion at each hour, then read rather than sing the stichera leading up to the prokeimenon. This got us down to an hour and a half. Then there’s the matter of our Kazan Menaion for December being in horrible disarray with a lot of things having been lost or removed over the years. I will replace that, with my own money if need be, shortly (assuming they still exist). Hopefully, one way or the other, all of these issues can be addressed for next year.
Following the services for the morning, there was much goose-preparing, present-wrapping, cleaning and decorating to do before we returned to church for a chrismation, Nativity Matins, and Divine Liturgy at 8:30pm.
Goose, as it turns out, is on the expensive side. Being married to me has evidently done horrible things to Megan’s math, and/or her approach to thinking about food, and when she was asked how many people she was feeding when she ordered the goose, she added one plus one (her and me), and came up with the number seven. The resulting ten pound goose was, as you can see, not cheap. Ah well — if it had turned out terribly, it would have been a tragedy. As it is, we’re just fine with a few days’ worth of leftovers.
I mentioned earlier the matter of brining the goose. This involved cleaning the bird and soaking it overnight in five gallons of water with lots of salt, sugar, peppercorns, bay leaves, cardamom, and so on. The exact recipe may be found here. It was not terribly difficult, but all the ready-making was time-consuming, and I found myself wrapping Megan’s presents just minutes before we had to head back to church.
Matins and Liturgy were a good deal less stressful than the morning’s services, and set the Feast off well, I thought. Christmas is always a strange-feeling time at All Saints; college town that Bloomington is, a lot of people are gone, and even some people who are in town often stay home. To some extent, this underscores for me how Easter really is the main holy day on our calendar, and as much as the Nativity is a major feast, it just still isn’t as big of deal. Nonetheless, the Nativity Liturgy is the best-attended non-Sunday major feast at All Saints, even if it doesn’t pack the house the way Pascha does. We did have the nine-member family of a catechumen — which included a Pentecostal preacher. I was asked, seconds before we were about to start Matins, if there was anything with which he could follow along — having to think quickly, I handed the requestor an extra copy of both the Nassar book of liturgical texts (aka “the Five Pounder”) and the Antiochian service book. I still have no idea if that wound up being useful.
Another part of why it’s strange, though, is that there is nothing in the Byzantine celebration of the Nativity that corresponds to what is done at the popular level in American society. We sing totally different hymns, we don’t do a “living Christmas tree,” and incense, candles and whatnot are normative parts of every service for us, not just for high holy days. All Saints has sung Christmas carols in the church following the dismissal, but in the last 2-3 years that’s fallen out of practice because we’ve started reading the post-Communion prayers at that point, so there’s not really a logistically clean point anymore where that might work. For my own part, I can say that the last thing in the world I want to do after singing Nativity Matins and Divine Liturgy is to start singing Christmas carols, for a whole host of reasons, not the least of which being that I’m vocally exhausted, and also that aesthetically it seems like it would be the most jarring transition possible. Still, I know it’s difficult for some people, that to some extent it doesn’t feel like the same Christmas everybody else is celebrating. I’m not sure what the solution is, if there even really is one.
A nightcap of eggnog with bourbon found me before we hit the sack, and then that was that for the night.
I think we finally rolled out of bed around 10:30am on Christmas morning. We opened presents — some festal icons for us, a couple of reference works Megan wanted, and then for me home coffee roasting supplies — and then what I was really waiting for: eggs benedict from scratch, with biscuits made from the buttermilk that Megan’s butter-making efforts from a couple of days before had yielded.
Then it was time to start roasting a goose.
Roasting a goose is less tricky than some might have you believe, but the incontrovertible truth is that there is a lot of fat. You have to prick a lot of holes in the skin so that the fat can drain out while the bird is cooking, and then you have to be immensely careful when pulling it in and out of the oven lest all of the drippings splash over the side of the roasting pan. The plus of this is that goose fat is supposed to make fantastic mashed potatoes.
We followed this recipe and liked it a lot; the one caveat I might mention is that the way the steps are organized, it is not made clear that the stock is a vital ingredient of the gravy until it is too late to go back and rectify the matter if you skipped over it. We were able to improvise so that all was not lost, and the stock made a really tasty soup a couple of days later, but do be aware of this. Also, the recipe assumes a thirteen pound bird; ours was a ten-pounder, and by the time we got to the last 50 minutes of roasting as called for in the recipe, our meat thermometer told us that it was already done. Next time we will attempt to recalibrate the cooking times to match up with the goose’s size.
Anyway, one way or the other, the fowl was not foul in the least. My impression of how goose tastes is that it’s similar to roast beef as well as good dark meat on a turkey. We also had mashed potatoes, collard greens, and spinach, served with a very nice Lebanese red wine. Dessert was homemade pound cake.
I also decided I was in the mood to read the Sherlock Holmes story “The Adventure of the Blue Carbuncle” aloud and in character; my reading of this story when I was seven or eight, after all, is the whole reason I ever had any idea there was such a thing as a Christmas goose in the first place, so it seemed appropriate. It was fun; we’ll see if this particular practice lasts.
Friday, Saturday, and Sunday have, of course, seen us feeding a lot of people with goose leftovers. You can do all the same things with it as turkey; sandwiches, soup, and so on. As well as that’s gone over, maybe it was a good thing that Megan’s math was faulty — I look forward to doing it again.
All Saints served the Divine Liturgy of St. James again yesterday, the Sunday after Nativity being the other day when it is customary (at least in some places) to celebrate it; I hope to be able to post pictures soon. It really is a beautiful Liturgy, I’m finding it very enriching to become more familiar with it, and far more people in the parish got to be part of it than did in October. I’m only sad that it’s going to be almost ten months before the next time we do it.
And a new year is almost upon us. Thank God for that, for so many reasons.