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 in 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 one of the 99 names of God mentioned in the Qur'an.

Since my theme this month is abundance, this year I will chant Al-Karim - which means the Most Generous, the Most Bountiful, the Most Esteemed, the Beneficent, the One who is continually giving forth the grandest and most precious bounty. The One who endlessly gives all manner of precious gifts, including support and refuge.

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-Karim.
• Muslims traditionally chant the names of God 99 times; I will aim for that as an ideal.

3. Make Inspiration Cards:
This month I long to settle deeply into a spirit of abundance and gratitude, so I'm going to make myself a set of daily inspiration cards.

I have often looked at those small decks of cards with artwork and affirmations, thinking- "I should make some of those!", so this month I'm going to do it. Here is my first:

Supplies: Watercolor paper, paints, brushes

1. Paint a background design, leaving space for words.

2. When it's dry, scan and upload to Pixlr.com, an online editing program. (I use the simpler Express program.)

3. Add a word or phrase for inspiration, and print.

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.