Historical setting: 589 C.E. In the Vosges Mountains
We’ve released a bird so Brother Servant will know to come for our copying work and maybe bring Ana some baby birds for these boxes.
Ana has been in the wood with her little sickle, and come back with bundles of greens.
“Dandelions leaves” she announces so proudly. “Spring tonic for all of our creaking bones, and plenty to send on to Annegray. We’ll chop it fine and fry it in the oil with the fish you caught in the creek this morning!
“Thank you God for all this good food for this season and for Ana who knew where to find fresh dandelions.”
She’s preparing the noon supper early today because it appears we will have storms by afternoon and the servant monk has a bit of a trek back to Annegray.
Today, when he comes he has the bird that will return to Annegray and also a pair of squabs for Ana to nurture. So now she has the start of a roost of pigeons that will always find their ways home to this place. The servant offers a prayer for the birds that they may find comfort in one another and that they will hatch out many more little birds to come.
Thank you God, for your servant who speaks our own prayer to birds. He also takes notice that the guest bed in this house is still made up as a “guest” bed. He notices our chastity yet he doesn’t judge us either good or bad for this.
The servant update’s Ana. “Brother Gilden, to whom you always send the cures and the herbs is doing quite well these days. Since he is never one to worry us with pointless complaints just to plot himself an extra day of rest, Father Columbanus listens to his woes with deep concern. So when it comes to the wellbeing of that frail monk we always ask your advice.”
“I’m glad to learn Brother Gilden is better. And how is the cow doing?”
“We’ll, I have to say, we were able to find an abundance of that ivy you sent just growing wild all around, so we’ve been adding more and more of that to her fodder. Her milk is abundant now, and delicious. The now we’ve found another use for the minty little ivy so the ale we serve is also well-flavored.”
(Continues Tuesday, May 31)