Ramadan

 Tonight is the start of Ramadan, an Islamic holiday that marks the discovery of the Qur’an by the Prophet Muhammad. The Islamic calendar is totally lunar, so Ramadan begins a few weeks earlier each year, at the sighting of the thin crescent moon, hopefully at sundown tonight.

Sunset photo by Brayden

Ramadan is a month of blessing, marked by prayer, fasting, and charity. By night, Muslims read the Qur'an, and celebrate the compassion of God with special prayers. By day, they give generously to charities, and observe the discipline of fasting: They eat an early morning meal before the sun rises, then eat and drink nothing until after sundown. The Ramadan fast includes abstinence from falsehood and anger in words and deeds. It helps Muslims to develop self-discipline, a strong spirit, generosity, and empathy. 

Even though I don't partake in a fast, I observe Ramadan in this same spirit, renewing my relationship with God, and exercising self-discipline and generosity. I hope to build my empathy for Muslims as they observe their month-long fast. 

Agenda:
1. Celestial Awareness: 
Ramadan lasts from this crescent moon to the next crescent moon. It's not a seasonal holiday because it falls at a different season every year; I think of it as a celestial holiday. I make an extra effort during this month to have a heightened awareness of the movement of the moon, and each day's sunrise and sunset.

It takes special effort to pay attention to heavenly events. Muslims have the motivation of the fast, in which I am not partaking. I'm going to need to find creative ways to remind myself to be mindful. To help, I subscribe to a calendar ap that lists this information for me on my computer calendar.

2. Sunset Prayer:

I plan to observe a sunset prayer-time again this year during Ramadan. Usually I chant Ya-salaam (Oh, Peace)- one of the 99 names of God mentioned in the Qur'an.

Since my theme this month is strength, this year I will chant Al-Aziz - the Strong, the One who is the most Powerful and most Cherished. The One who overcomes everything. I hope it might help to remind me to draw on the strength God offers me.

Muslims sometimes use a string of beads to count while they say their prayers. I have a string of 33 beads I will use. 

My plan:

• Go outside at sunset each night.
• Hold the beads in one hand and center myself a moment.
• Touch each bead around the strand, repeating Al-Aziz.
• Muslims traditionally chant the names of God 99 times; I will aim for that as an ideal.

3. Power Rocks:
This month I find myself struggling to find the strength to do my daily physical therapy exercises, and also struggling to finish the many small unpleasant tasks (phone calls, payments, forms, and so on) left after my accident. I've depleted my reserves of drive and determination.

To continue my strength theme, and help me practice the tenacious determination I need right now, I decided to create some Power Rocks.

Supplies: Rocks, paint pens

1. Collect some medium sized rocks; wash and dry them.

2. Each time I complete my exercises or some other task that takes will-power, write an affirmation of my strength on a rock.

3. When I get a big collection of Power Rocks, I plan to begin returning them out into the world, leaving them for others to find.

4. Enjoy Iftar tomorrow night: 

The Ramadan fast is broken at sunset with a meal called iftar. I plan to eat a simple Turkish-style iftar meal with Ezogelin (EZ-oh gel-EEN) soup, flat bread, goat cheese, black olives, tomatoes, cucumbers, and dates. The soup is very tasty and filling.

Ingredients:

• 1 onion
• 2 Tbsp. olive oil
• 2 Tbsp. flour
• 2 Tbsp. tomato paste
• 4 c. chicken or beef stock
• 3/4 c. red lentils
• 1/4 c. bulgar
• 1/4 c. rice
• salt
• 1 tsp. paprika
• 1/4 tsp. cayenne pepper
• 1 Tbsp. dry or fresh mint
• pepper

Garnish:

• 2 Tbsp. butter
• 1 tsp. mint
• lemon wedges
• red pepper flakes

Yield: 4-6 servings-

1- Chop the onion and saute with olive oil for about 4 minutes, then add the flour and stir until bubbly, but not browned.

2- Mix the tomato paste with 2 Tbsp. water, add to the flour, and stir until well combined. 

3- Next, slowly add the broth while stirring constantly. Continue stirring the mixture over high heat until it comes to a boil.

4- Wash the red lentils, rice and bulgar together in a strainer until the water runs clear. Add them to the boiling soup. Add salt and spices, then reduce the heat and cover the pan. Simmer slowly until grains are very soft and the lentils fall apart- about 20 minutes.

5- For the garnish, melt butter in a small pan until just bubbly. Remove from heat and stir in the mint. Pour it into the soup, stir and serve with lemon wedges and red pepper flakes.