‘Remember That Thou Art Dust………’

Kneeling at the altar rail on Ash Wednesday you can hear those familiar words being murmured as the priest moves closer to you – ‘Remember that thou are dust, and to dust shalt thou return’.

And then, of course, he speaks those words directly to you, imposes ashes on your forehead, and we are once again – almost in a flash – reminded of our human frailty and utter dependence on God. And that’s how Ash Wednesday begins.

There are many good and holy things to ponder on Ash Wednesday, and, by extension, the whole of Lent. The Book of Common Prayer directs the priest to inform us accordingly:

I invite you, therefore, in the name of the Church, to the observance of a holy Lent, by self-examination and repentance; by prayer, fasting, and self-denial; and by reading and meditating on God's holy Word.

And indeed, ‘prayer, fasting, self-denial, reading and meditating on God's holy Word’ are all of paramount significance, most especially during Lent. Some of us might include going to confession and alms giving, too.

But I have to say, however, it doesn’t end there. In fact, Ash Wednesday only begins there.

Dear ones, the mystery of Lent is much, much deeper. It is hardly the time of year we simply 'give up' something. Ash Wednesday is that day of the year we lean very closely into true reality, that is, the day we are reminded of our brokenness and peril without God. Away with pride, away with self-justification – Ash Wednesday is among us.

But above all, brothers and sisters, Ash Wednesday is a day to be greeted and embraced, for nothing can come to life without first dying. Remember, winter – the bleak mid-winter – comes before the abundance of spring.

Ash Wednesday, then, is a day to die unto self and be filled with the reality of God’s enduring YES in the face of our all-too-often no thank you. It means, YES, we are dust, but YES we are precious dust. Ash Wednesday says, YES, He has redeemed us with His most precious Blood! Ash Wednesday kills in order to fill. Ash Wednesday kills in order to heal.

The early Church understood the meaning of Ash Wednesday; it was a way in which catechumens, that is, newcomers to the faith, would prepare for their Baptisms on the Great Vigil of Easter. It was a time to die and turn to Christ (i.e., repent) in preparation for the fullness of life that is ours in Christ. So it with us.

I have many things that need to die, that must die – what about you? Will I let Christ heal me is the real question, one that only time will answer. Or will I continue to pretend that all is well with my white-washed tomb, when, in reality, things are pretty rotten in the State of Denmark?!?

I mentioned earlier the words the priest pronounces as the ashes are imposed, but don’t miss the most important facet of the liturgy. Namely, don’t miss the prescribed prayer over the ashes, the prayer that perfectly encapsulates the truth of our redemption, which is the real meaning of Ash Wednesday. After the priest reminds us of what it means to keep a holy Lent, he prays ‘may we remember that only by your gracious gift that we are given everlasting life; through Jesus Christ our Saviour’.

May we all this Ash Wednesday recall the greatest gift ever given and keep it before our eyes as we prepare for Eastertide.

And how can Ash Wednesday be complete without hot cross buns?

Hot Cross Buns

INGREDIENTS

• 1 1/4-ounce package active dry yeast (about 2 1/2 teaspoons)

• 3/4 cup warm milk

• 3 1/4 to 3 1/2 cups all purpose flour

• 1/4 cup plus 1 teaspoon granulated white sugar

• 2 teaspoons ground spices (for example, 1/2 teaspoon cardamom, 1/2 teaspoon cinnamon, 1/2 teaspoon allspice, 1/4 teaspoon cloves, 1/4 teaspoon nutmeg)

• 1 teaspoon salt

• 4 Tbsp butter, softened

• 2 eggs, room temperature (if taking right out of the fridge, let sit in warm water for a few minutes to take the chill off before using)

• 3/4 cup currants (can sub half of currants with chopped candied citrus peel)

• 2 teaspoons grated orange zest

Glaze

• 1 egg

• 1 Tbsp milk

Frosting

• 1 teaspoon milk

• 3 to 4 Tbsp powdered sugar

Instructions

1 In a bowl, stir together 1/4 cup of the warmed milk and one teaspoon of sugar. Sprinkle the yeast over the milk and let sit for 5-10 minutes until foamy.

2 In a large bowl or the mixing bowl of an electric mixer, vigorously whisk together 3 cups of the flour (reserving additional flour for later step), the salt, spices, and 1/4 cup of sugar.

3 Create a well in the flour and add the foamy yeast, softened butter, and eggs, and the remaining milk. Using a wooden spoon or the paddle attachment of your mixer, mix the ingredients until well incorporated. The mixture should be shaggy and quite sticky. Add in the currants, candied peel, and orange zest.

4 If you are using a stand-up mixer, switch to the dough hook attachment and start to knead on low speed. (If not using a mixer, use your hands to knead.) Slowly sprinkle in additional flour, a tablespoon at a time, kneading to incorporate after each addition, until the flour is still slightly tacky, but is no longer completely sticking to your fingers when you work with it.

5 Form a ball of dough in the bowl and cover with plastic wrap. Let sit, covered, at room temperature (or in a warm spot) for 2 hours, until the dough has doubled in size.

6 Press down on the dough to gently compress it. Roll the ball of dough into a log shape and cut it into two halves. Place one half back in the bowl while you work with the other half. Take the dough half you are working with and cut it into 8 equal pieces. The easiest way to do this is to roll it into a log, cut it in half, then roll those pieces into logs, cut them in half, and then do it again, roll those pieces into logs, and cut them in half.

Take the individual pieces and form them into mounds, placing them 1 1/2 inches apart from each other on a baking sheet. Cover with plastic wrap and then work the remaining dough into 8 equal pieces and place them in mounds on a baking sheet, again cover with plastic wrap. Let the dough mounds sit at room temperature (or warm place) to rise again, until the mounds have doubled in volume, about 30-40 minutes.

7 Preheat oven to 400°F. Prepare egg wash by whisking together one egg and a tablespoon of milk. If you want, you can score the top of the buns with a knife in a cross pattern. You will want to make fairly deep cuts, for the pattern to be noticeable after they're done. Using a pasty brush, brush on the egg wash over the dough mounds. The egg wash will give them a shiny appearance when cooked.

8 Place in the middle rack of the oven and cook for 10-12 minutes, until the buns are lightly browned. Remove from oven and let cool on the pan for a few minutes, then transfer the buns to a wire rack to cool.

9 To paint a cross on the top of the buns, wait until the buns have cooled (or the frosting will run). Whisk together the milk and the powdered sugar. Keep adding powdered sugar until you get a thick consistency. Place in a plastic sandwich bag. Snip off a small piece from the corner of the bag and use the bag to pipe two lines of frosting across each bun to make a cross.

Makes 16 buns.