We Three Kings - Marc's Music Notables

Everyone has probably seen a Christmas pageant where three young boys dress up as the three kings, complete with crowns and gifts, while the choir or congregation sings “We Three Kings.” This hymn may be the primary reason for this tradition and is a peculiarly American contribution to this season's repertoire.

The author and composer John Henry Hopkins, Jr. (1820-1891) was born in Pittsburgh, Pennsylvania. He received his education at the University of Vermont and General Theological Seminary in New York City, graduating in 1850. Hopkins then became the first church music instructor at General Theological Seminary and was the founding editor of the Church Journal (1853-1868).

Hopkins wrote the carol around 1857, based on the narrative of the magi's journey in Matthew 2:1-12. It was first published in the author’s Carols, Hymns, and Songs (1863). United Methodist Hymnal editor Carlton R. Young makes an interesting observation: “Because the wealth of USA Appalachian and other folk carols was yet to be discovered, this carol for almost a century was regarded by hymnal editors as the sole USA contribution to the repertory of English language carols.”

“We Three Kings” outlines its narrative in a manner that children might identify with. While the traditional number of magi is usually set at three, probably because of the three gifts that the biblical narrative discusses, it is unusual for Epiphany hymns to identify the number of magi as three. Stanzas two, three, and four describe in detail the symbolic nature of each gift of gold, frankincense, and myrrh.

The famous Oxford Book of Carols (1964) not only encouraged this dramatic presentation of the carol, but its editor, Martin Shaw, provided an arrangement suitable for three voices and labeled them by Caspar, Melchior, and Balthazar.

The imagery of the star is central to the Epiphany season and the narrative. The refrain  focuses on the star and invites us to follow the magi's light - “guide us to thy perfect light.” This epiphany may be reminded of the gifts the Magi brought to worship the newborn King and be led by that same star to use our gifts to worship him. 

Hearty Italian Sausage Soup - Jenna's Favorite Recipes

The holidays are past and the chill of winter is getting harder to ignore! This hearty, healthy delicious soup is the perfect dish to warm and nourish you on these cold, dreary days. It comes together really quickly and easily, making it the perfect winter dinner. You can even freeze and reheat any leftovers, so the convenience never ends!

Ingredients:

· 2lbs Italian sausage (mild or hot)

· 1 medium onion, chopped

· 3 celery stalks, chopped

· 2 carrots, peeled & cut into small pieces

· 5 cloves garlic, minced

· 1 can cannellini or garbanzo beans

· 1 can tomato sauce or crushed tomatoes

· 3 cups chicken broth

· 1 Tbsp Italian seasoning

· Salt and pepper, to taste

· Rind of sheep cheese, such as pecorino romano or manchego

· 1-2 cups frozen spinach or kale

· Cooked pasta (optional)

· Grated sheep cheese (for topping)

 Directions:

1.  In a large pot, sauté the sausage and onion. You can add a little olive oil, but the pork should have enough fat that it’s not necessary. Break up the sausage into small crumbled  pieces as it cooks.

2. Add the carrots, celery, garlic, and seasoning. Cook until they begin to soften.

3. Stir in the beans, tomato sauce, and chicken broth. Reduce heat to medium-low. 

4. Add the sheep cheese rind. This imbues the soup with greater flavor and depth. It may   dissolve into the soup as it cooks, but if it’s still there, remove the chunks before serving.

5. Simmer for 30 - 40 minutes.

6. In the last 10 - 15 minutes of cooking, add the   frozen spinach or kale.

7. Serve hot, topped with grated sheep cheese.

*If adding pasta, cook and strain that separately.    Add to the soup just before serving. 

Don’t Be A Grinch! - Reece's Peaces

When we think of Christmas naysayers, Ebenezer Scrooge and the Grinch might come to mind. But the real-life Puritans of the 17th century may have outdone them both! These zealous reformers banned the public celebration of Christmas in the  Massachusetts Bay Colony for nearly a generation. 

In 1659, the colony went so far as to make it a crime to celebrate the holiday. Anyone caught feasting, skipping work, or creating merriment on December 25th could be fined five shillings. Schools, shops, and farms were ordered to remain open, while churches were mandated to close. Their version of Christmas was stripped of joy, worship, and celebration, replaced instead with work and somberness. 

Thankfully, today we embrace Christmas as a time of joy, love, and gratitude for the birth of Christ. It’s a season to gather with family and friends, share in kindness, and give thanks to God for the gift of His Son. This Advent season, our church will       explore how we can truly celebrate Christmas as a reflection of Christ's love,       kindness, and joy. 

 Unlike the Puritans’ vision of a “fasting and humiliation” holiday, we are called to celebrate as the shepherds did that first Christmas morning, with awe, joy, and worship of our Savior King. 

So, let’s come together this Christmas season, sharing God’s love with one    another and rejoicing in the greatest gift of all - the birth of Jesus Christ! 

O Come All Ye Faithful - Marc's Music Notables

The hymn “O Come All Ye Faithful” is believed to have been written between 1740 and 1743, as the earliest manuscripts of it show. It seems to be a collaboration between a group of individuals, but John Francis Wade is the one who has his name written on the hymn that we see today. Wade was an English musician who lived off of copying and selling music. This hymn was originally written in Latin and titled “Adeste Fideles" and comes from a Roman Catholic tradition. It was later translated into English by Frederick Oakeley, William Brooke, and Abbé Etienne Jean François Borderies. Oakeley translated verses 1, 2, and 3 of the hymn. Borderies is known to have translated three more. 

After Oakeley finished translating, the hymn appeared in an English church hymnal. It was titled, “Let us go even unto Bethlehem and see this thing which is come to pass.” Many other versions and alterations of this well-known hymn exist. 

One particular thing to note is that the second verse seems inspired by the Nicene Creed, written at the Council of Nicaea in 325 AD. What a unique characteristic that links us back to the early years of church history. It makes the significance of this hymn that much richer.

 “O Come All Ye Faithful” seems to put us as worshipers in the middle of the story. In the first verse, we are beckoned to see what has occurred in Bethlehem. Jesus, our Savior, has been born, the one who frees us from all of our sins. All who believe in him are welcome. We are invited along with the shepherds to behold what has happened.

This is why hymns like “O Come All Ye Faithful” have been written. There is a reason to sing and celebrate during Christmas because of our hope in Jesus. We can come together with other believers and the angels in heaven to behold our Savior. I pray this knowledge makes our Christmas season that much more joy-filled.

Baked Spinach Artichoke Goat Cheese Dip - Jenna's Favorite Recipes

This recipe is a hit at holiday gatherings! Sure, we all love our Christmas cookies and other sweets, but you definitely need some creamy savory goodness to balance out all that sugar!

This dish comes together very easily and can be customized in many ways. I recently added cooked salmon to give it an extra boost of protein, and it was so tasty! Bacon would make a great addition as well, or you can add a pinch of chili flakes if you prefer a spicy kick. Serve with crackers, baguette slices, chips, or fresh     veggies. I recommend Mary’s Gone Crackers because of the clean ingredients and savory crunchiness!

 Ingredients:

· Goat Cheese - 2 large logs

· 8oz Cream Cheese

· 5oz fresh Spinach

· 14oz canned Artichoke Hearts

· 1/4 cup Parmesan

· 1/4 cup Mozzarella

· 1 Tbsp Garlic Powder

· 2 tsp Onion Powder

· 2 tsp Parsley

· 2 tsp Chives

· 1 tsp Salt

· Truffle Seasoning (optional)

 Directions:

1.  Soften Goat Cheese & Cream Cheese in large bowl (microwave on low for 30 seconds to 1 minute, until smooth and easy to stir together).

2. In a small skillet, lightly cook the spinach over low heat until wilted and moisture has evaporated.

3. Drain the artichokes and chop into small pieces.

4. Preheat oven to 375F. Grease an 8x8” baking pan, or any pan of similar size.

5. Stir Goat Cheese & Cream Cheese together until smoothly blended, then add all of the seasonings and stir until thoroughly mixed.

6. Stir in the Spinach, Artichokes, and Parmesan

7. Transfer the dip to the baking dish and smooth with a spatula until evenly distributed.

8. Bake for 25 minutes, then add the mozzarella cheese and continue baking until it’s bubbling and the top is turning golden.

9. Serve hot with crostini, crackers, or veggies.

 *If you are traveling with this dish, you can bake it directly in an oven-safe slow cooker crock (without the lid) before transferring it to the crockpot for transporting.