In the library: Matthew Henry’s commentary of the Gospel of Matthew/Chapter 2


” Is a soul busy, seeking after Christ? Would it worship him, and does it say, Alas! I am a foolish and poor creature, and have nothing to offer? Nothing! Hast thou not a heart, though unworthy of him, dark, hard, and foul? Give it to him as it is, and be willing that he use and dispose of it as it pleases him; he will take it, and will make it better, and thou shalt never repent having given it to him. He shall frame it to his own likeness, and will give thee himself, and be thine for ever.” ~Commentary of chapter 2:9-12

“Egypt had been a house of bondage to Israel, and particularly cruel to the infants of Israel; yet it is to be a place of refuge to the holy Child Jesus. God, when he pleases, can make the worst of places serve the best of purposes. This was a trial of the faith of Joseph and Mary. But their faith, being tried, was found firm. If we and our infants are at any time in trouble, let us remember the straits in which Christ was when an infant.” Commentary of chapter 2:13-15


In the kitchen: caramelized onions quiche

This summer, I went to London with one my best friends. We are fond of everything royal and typically British, so, of course, we could not leave the country without having, at least once, a really nice tea time. We had fingers sandwiches of all types -the well-renowned cucumber/cream cheese one, along with some garnished with curried chicken, salmon and corned beef; for dessert, an assortement of cakes, and, of course, the famous scones, served with clotted cream, rose petals jam and lemon curd- and countless cups of Earl Grey tea ! We were thrilled !

However, one unexpected little pie stood out from the three tiered stand: a tiny onion quiche. Everything was amazing, both the crust and the filling, and yesterday, as I had the same friend over for dinner- which was followed by a movie night (When Calls the Heart !) at home with popcorn- I tried my hand at replicating the same pie. I had a store-bought crust -a flaky pastry, to be exact, so though the one we had in London was more like a pie crust, it still was delicious. We paired it with a simple salad, served with a pesto vinaigrette.


Recipe- inspired by one I found here.

1 package refrigerated piecrusts or flaky pastry
2 large sweet onions, sliced
2 tablespoons butter
1 tablespoon sugar
1 cup shredded Gruyere cheese
1 large eggs
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground nutmeg

1. Preheat oven to 425°. Unroll piecrust and line it with parchment paper, and fill with  dried beans. Place pan on a foil-lined baking sheet. Bake 10 minutes, and cool completely on baking sheet. .

2. Meanwhile, cook onions in butter in a large skillet over medium-high heat, 15 to 20 minutes, and add sugar, stirring often, until onions are caramel colored. Remove from heat. Whisk, in a bowl, the egg, and add the Gruyere Cheese, the onions, salt, pepper and nutmeg

3. Bake at 350° for 40 to 45 minutes or until set. Cool on baking sheet on a wire rack 15 minutes before serving.

Bon appétit !