ABOUT THE ART
Unknown Artist. (1984). Martyrdom of Saint Lawrence. 1180. Pot-metal glass, vitreous paint. 25 9/16 x 12 5/8in. (65 x 32cm). New York. The Metropolitan Museum of Art, The Cloisters Collection.
In this representation, Saint Lawrence is depicted in a supplicating position amidst bands of fire, which is contrary to the usual iconographic convention of portraying him on a grill. The depiction is based on the writings of saints Augustine and Ambrose, which state that Lawrence conquered the external fire with the three internal fires of faith, love of Christ, and knowledge of God. These internal fires are represented in the painting by the bands of fire at waist and shoulder level and the column of fire above his head, while the external fire can be seen licking at his feet.
The attribution of the panel to Canterbury is based mainly on the style of the painting, as its exact location within the cathedral choir has not been identified. The bearded head depicted in the painting does not belong to Saint Lawrence but was incorporated from another part of the same glazing program and was probably added in the nineteenth century. The inscription and architectural framings in the painting are mostly recent restorations, completed to finalize the panel.
Saint Lawrence – August 10th
Lawrence was one of the seven deacons of Rome, who were martyred around 258 AD. The emperor had declared it illegal to be a christian and sought to have the church leaders executed and church property seized. After the Pope was executed they captured Lawrence, but he asked for three days to gather the churches treasures to turn over to the authorities. During those three days he gave everything away to the poor.
When the prefect came to the church to collect, he found nothing but the poor, the blind, and the lame. When asked where the treasure was Lawrence said that the poor were the treasure of the church and the church was richer than Rome.
The story goes that he was martyred by being burned alive on a gridiron (grill), and after being burned to a crisp on one side, he miraculously and defiantly called out, “flip me over I am well done on this side.” It is no surprise that he is the patron saint of the poor, cooks, chefs, and comedians.
To observe this feast day we are having hamburgers on the grill. We recommend grilling whatever sides you choose as well. Grilled corn is a great side, as well as grilled pineapple, and even watermelon. To add a southern twist to our burgers, we are adding homemade pimento cheese both inside and on top of the burger. Yum!
Pimento Cheeseburger
Pimento cheeseburger is a classic American burger with a Southern twist. The burger patty is typically made with beef and seasoned with Worcestershire sauce, salt and pepper. The real star of the show is the pimento cheese - a creamy spread made from cheddar cheese, cream cheese, diced pimentos, and other flavorful ingredients. The pimento cheese is slathered generously on top of the beef patty and served on a soft, toasted bun. The result is a deliciously savory and slightly spicy burger that is both hearty and satisfying.
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Ingredients
1 1/2 lbs 1 1/2 ground beef
1 Tbsp 1 Worcestershire sauce
1/2 tsp 1/2 salt
1/4 tsp 1/4 pepper
Hamburger buns
1 1/2 cups 1 1/2 shredded extra-sharp cheddar cheese
1/3 cup 1/3 jarred pimentos, chopped
2 ounces 2 cream cheese, softened
1/2 teaspoon 1/2 dry mustard
1/8 tsp 1/8 cayenne pepper
1 tablespoon 1 mayonnaise
Directions
- For the pimento cheese: Mix 1 1/2 cups shredded cheddar cheese, 1/3 cup jarred pimentos, 2 oz cream cheese, 1/2 tsp dry mustard, and 1/8 tsp cayenne pepper in a bowl until well combined.
- Drop four 2-Tbsp portions of the pimento cheese mixture on a plate and flatten. Cover and freeze for 2 hours.
- Combine remaining pimento cheese mixture with 1 tablespoon mayonnaise, cover, and refrigerate until ready to use.
- Break the 1 1/2 lbs ground beef into small pieces in a large bowl. Add the 1 Tbsp Worcestershire sauce and combine with meat using your hands. Divide beef mixture into 8 equal portions.
- Encase each of the frozen pimento cheese disks with one portion of beef mixture to form a small burger patty. Mold a second portion of meat around each small patty and seal edges to fully encase the pimento cheese disk. Flatten patty desired size.
- Season patties with salt and pepper and cook over hot grill until desired doneness and temperature reached. Once the burgers are almost done, place some of the extra pimento cheese on the burgers and let melt. Toast buns on the grill slightly before serving.