Saturday, March 9, 2013

Tuesday: Waiting to Begin Waiting

I just found myself standing at the kitchen counter and chanting in my head "Tuesday, Tuesday, Tuesday!" over and over again.

At least it wasn't out loud.

If you haven't heard, the conclave begins in Tuesday.  And I feel a bit like a little kid who sees a gleam of Christmas off in the near future and is fidgety with excitement.

I've read and listened to so many really nice posts and articles and shows lately, by Catholics who are far more patient than I on this subject.  When I first heard the statement:  "The cardinals aren't in a rush..." I'll admit that my knee jerk reaction was "Why?!?!?!?!!"

Because I feel like I'm in a hurry, willing the time until that white smoke begins to rise above the roof of the Sistine Chapel to pass and be behind us as we wait with bated breath for the the answer to the question: "Who?"

That the cardinals aren't in a rush is a good thing, logically speaking.  They're prayerfully considering.  They're taking their time.  The date is set for the conclave now.  Then they'll vote and vote and vote until two thirds of them agree.

These days will rush by, while simultaneously feeling as if the hours are crawling while we're living them (for me at least).

Sadie's joined in my excitement, mainly because she heard me tell Paul that when we go food shopping this week I want to get a little something special to put aside to celebrate the announcement of the new Pope.  Cupcakes?  They both asked.  Can you figure out rice cupcakes?

I'll try.  Maybe "figuring out" rice cupcakes that don't rise nicely and then look like pudding can keep me busy in the coming days as we pray for the cardinals as they begin the process of choosing the next successor of Saint Peter.

Tuesday, Tuesday, Tuesday... I can hardly wait for it to arrive, so that we can all really begin waiting.


  1. If you want to make cupcakes, I would suggest mixing rice flour with tapioca flour and sorghum flour in a 1:1:1 ratio and adding a tsp of xanthum gum or guar gum. Sub that in any regular cake/cupcake recipe, and it should work just fine. If you can't do sorghum flour, then you just do rice flour/tapioca flour, but you really need some sort of "starch" in most gluten-baking. Potato starch and tapioca starch/flour are the most common. Since, I think I remember you saying that you can't eat potatoes, I would try tapioca starch. Sorghum flour works really well in baked good too, if you are able to do sorghum.

  2. Very lovely thoughts. Thank you for sharing. I'm so blessed to have such knowledgeable and faith filled friends!

    God bless

  3. Would something like this work?

  4. I do a lot of recipes from They've been a great recipe resourse for me since going gluten free.

  5. Hi there, I also don't eat cow's milk(not for 11 years now and so much better for it) this is a cupcake recipe I use a lot, although I will admit the "cupcakes" are kind of dense and come out more like small muffins, they are delicious tho and easy to make, hope this helps xx

  6. I too am excited about Tuesday! I know I will be glued to news coverage until a decision comes through! I hope my kids will be home from school so they can see the white smoke rise and hear the cry "Habemus Papa!" What an exciting time we are entering indeed! Blessings this week!


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