Thoughts While Walking the Labyrinth

Yesterday morning, I went over to St Brigit's and walked the labyrinth.  I was all alone, the sun was shining, and I found myself thinking about what Joseph Campbell called the Hero's Journey.

We have a Chartres labyrinth, which is simply a winding path.  There are no branches, and as long as you stay on the path, you will find your way to the center, and then find your way out again.  The path folds, and turns, and when one is on the outer edge and feels farthest away from the center (God-- or the Heavenly Jerusalem), one is actually quite close to the end of the journey.  Conversely, when one is closest to the center, one still has a long way to go.

This made me think of Odysseus' travels.  When he has been trapped on Calypso's island for years and years, and has nearly given up on ever returning home, he is actually quite close to the end of his journey.  When he has come within sight of Ithaca, his men accidentally let the winds out of Aeolus' bag, and send him far, far away again.

The original Chartres Labyrinth is found at the beginning of one of the pilgrim's paths to Santiago de Compostela.  For some, it was probably all they could do of the pilgrim's journey because of infirmity, or obligations at home.  It signifies a sacred journey, and a journey of discovery, just as Odysseus' journey was for him.

Chicken Noodle Soup

INGREDIENTS

1 rotisserie chicken, shredded, skin, fat and bones discarded
1 T olive oil
1-2 cloves garlic, crushed
1 onion, chopped
3 carrots, sliced into 1/2" pieces
3 stalks celery, sliced into 1/2" pieces
8 cups low sodium chicken broth
2 bay leaves
poultry seasoning, pepper and salt to taste
8 oz whole grain noodles

Saute the garlic and vegetables in the oil until soft.  Add the chicken broth, shredded chicken, and seasonings. simmer 45 minutes.  Add the noodles and simmer 15 minutes more.  Makes 8 servings.

287 cal., 9.3 g. fat, 83.5 cal. from fat, 2.75 g, sat., 55mg chol., 573mg sodium, 4.1g fiber, 25g protein.

Meatball soup

1T olive oil
1 medium onion, chopped
2 carrots
2 stalks celery
4 cups reduced sodium beef broth
1 lb hamburger
3 T egg beaters
1/4 cup breadcrumbs
2 red-skin potatoes, cut into bite sized pieces.
pepper, oregano, basil to taste
1 small dried pepper, crumbled
2 bay leaves

In a dutch oven, saute the onion, carrots and celery in the olive oil until the onion is soft.  Add the broth.  Mix the hamburger, egg beaters, bread crumbs and some of the pepper, basil and oregano together and form into balls, dropping into the soup as you go.  Add the rest of the herbs and spices. Simmer for 10 minutes,  and add the potato.  Simmer until all the vegetables are tender.
Serves 4.

Nutrition:  343 cal., 13.5g fat, 130 cal. from fat, 4.3g sat., 70mg chol., 605mg sodium, 3.3g fiber, 29g protein.