The Sabbatical Plan

A week ago I began my sabbatical. Following my spiritual director’s suggestion, I spent that first week away on retreat. I spent my time at a monastery, dedicating the next two months of discernment to the Lord.

The monastery I visited was a Benedictine monastery in Oregon. Having grown up around Benedictine monks, I felt very much at home. It was wonderful having the rhythm of my day guided by the monastic office, even if the (very loud) bell rang for Vigils at 5:30am each day!

It was really nice to have some time away and get a complete change of scenery. I got plenty of rest and spent most of my time reading and writing. It was so good to quiet the noise inside and to have an opportunity collect my thoughts.

I got back Sunday evening and yesterday I spent planning, working out the day-to-day routine of the months ahead…

The Plan

In the mornings I’ll be going to Matins and Divine Liturgy and then I’ll repair to a coffee shop to work on the book for a couple of hours. I’ll try and go to a different coffee shop each day and I’m planning on keeping track of them on this map:

I’ll then come home and cook lunch. I do love cooking but normally I’m too rushed/lazy/impatient to do it. Therefore, during this sabbatical, I’m going to endeavor to expand my usual repertoire of dishes by following a recipe each day.

The afternoons will begin with an hour of exploring new technologies which will then be followed by a long walk through one of Seattle’s many beautiful parks. I’ll listen to a lecture on my iPod, but I’ll always spend the last half an hour in peaceful silence. When I get back I’ll spend some time reading the mountain of books I’ve assembled.

The evenings will be spent relaxing, working out and the odd Holy Hour.

This Week…

This week, during my walks I will be listening to John – The Sacramental Gospel from St. Paul’s Center for Biblical Theology. The meals I will cook will include Spicy Salmon with Bok Choy, Chicken Curry, Salmon With Creamy Cucumber-Fennel Salad, Pasta With Turkey and Broccoli and Southwestern Beef Chili With Corn.