As a scholar, a teacher, neighbor, and friend, I know who I am. As a wife, I am newborn, and my husband with me. Though already in our thirties, with coherent values and ambitions as individuals, we have just begun to understand what it means to be wedded, married, espoused, yoked. We have been at home together for two weeks, and have already spent hours discussing what it means to be with and for one another in this new, shared life.
We know, however, that we both can too easily get lost in our heads, soaring through intuitions and ruminations that may or may not come to any embodied good. And so, even in these early days, we have tried to build habits that can train our desires to love what is good, not just for the sake of our marriage, but so that we might long for God’s kingdom with our tongue and gut as much as our intellect, emotions, or imagination.
One of my favorite rituals is our afternoon break for tea and coffee. Living here at the Village, Steven can walk twenty yards or so from his makeshift office to join me for lunch at middday. He comes back, around three o’clock, for a coffee break, and I, too, set aside my writing, reading, or planning for half an hour, before we both turn to the last few hours of our daily labor.
For someone who easily develops tunnel-vision when a project is before her, this practice promises to be a delight and a challenge. Since my teens, I have been consistently guilty of valuing my work above my people: skipping meals, postponing phone calls, and even actively hiding, for the sake of squeezing a bit more work out of the day. As Steven and I have agreed to break each day, we recognize that it makes us less “productive” according to our “to-do” lists. Perhaps we both have even felt a little silly, as if we might be indulging in newlywed fondness that will fade with time.
Certainly, there will be days when neither of us particularly wants to stop for coffee at three. We may feel a special urgency or interest in the work at hand. We may be annoyed with one another, reluctant to sit face to face. We may doubt that the other really wants to hear about what we’ve been doing. A thousand thoughts and moods may interfere, and this is precisely why making it a daily practice becomes so vital: because it is the practice itself that will train and strengthen our desire to be together and to participate in the other’s work and rest.
In Desiring the Kingdom, James K.A. Smith argues that if we are to be people who love rightly — that is, loving God and our neighbor — we need cultural practices and habits that teach us to desire what is good. Smith challenges Christian educators, in particular, to consider how desires and habits, rather than disembodied ideas, ground a life rooted in ἀγάπη (agape, love). However, his claims have implications for Christian households, as well. Ideally, the practices we create to encourage love–love of God, of neighbor, and of one another–will attract others, who can then enter into them with us. Yesterday it was one of Steven’s friends, a craftsman doing work on the property. Today it was my friend Jenn, sipping iced chai with me while Steven savored his coffee. I have begun to save my best tea and favorite morsels for these meetings, so that my tongue will be wise enough to come to the table, even if my heart isn’t.
Too often we leave our bodies out of our spiritual ambitions, foolishly imagining that with just a little more mental or emotional discipline, we could live up to our ideals. There is grace, however, in realizing that the habits of our bodies–even if they sometimes feel like merely “going through the motions,”–can bring us back to what is good. Today it was chai and raspberry jam that called me back to daily, difficult, glorious work of love. The recipe for the chai is below (and I’m pretty proud of it), and so my challenge to you is to make a pitcherfull, savor its sweetness, and imagine how you might let your tongue’s desire for something good draw your heart toward something even greater.
Makes approximately 2 quarts of concentrate
8 cups water
1 stick cinnamon
1-1.5 inches of fresh ginger, coarsely chopped (no need to peel it)
10-15 whole cloves
1/2 tsp freshly-ground nutmeg
10 tsp loose-leaf black tea or 10 black tea bags
2/3 cups raw sugar
1 Tbs honey
1 Tbs vanilla (use the real thing! Artificial vanilla won’t give the same creamy flavor)
Bring the water to a rolling boil. Add all the spices and simmer for 20 minutes. Remove from heat and add the tea. Let steep 15-20 minutes. If using loose tea, strain out tea and spices. (If using tea bags, remove bags and strain the rest only if desired. I actually prefer to leave in the whole spices because they continue to flavor the concentrate over several days). Add sugar and vanilla, stirring until all the sugar is dissolved. Pour into a jar or pitcher and chill for at least two hours.
When ready to use, mix two parts cold whole milk to one part concentrate.
Once you’ve made the basic version, play with other spices. You might try adding a star anise pod, cardamon pods, or even black pepper (about 1/4 tsp would be plenty) for more complex flavors.