Once upon a time, Ember Days were meant to focus the faithful on God’s seasonal blessings. They were also days of fasting. This was during a time when a fast was a true fast. Today we know that a true fast, depriving the body of food and water is dangerously unhealthy.
Today the Roman Catholic Church specifies only two days as days of fasting – Ash Wednesday and Good Friday. The guidelines of a fast today is that you are allowed three meals throughout the day, one that can be a full meal, the remaining two are smaller meals that do not equal a second meal. You must be in good health, older than 13 but younger than 60. Although Hubby and I are past the age of fasting, we still do so. And we fast as in the days of old, having water only from sundown to sundown. Should my blood sugar drop too low, I will have a piece of bread. These are personal decisions.
Ember Days are no longer observed by the faithful. Some Latin Rites and certain religious orders still practice Ember Days. These are three days of fasting four times a year, connected to the changing seasons. Ember Days of Autumn are unique in that two things must occur first. The Feast of the Holy Cross (September 14) and three Sundays in September must have past. Once upon a time, the Feast of the Holy Cross signaled that the following Wednesday, Friday and Saturday would be the Ember Days of Autumn. By including three Sundays as a stipulation, Ember Days of Autumn are more closely tied to the changing season as summer fades into fall.
Since the old ways of observing Ember Days no longer apply, we are free to ignore them completely and continue on as we please. In our home, while fasting is no longer a part of the observation, any opportunity to come together in prayer and focus our attention on His blessings is a good thing. On this first Ember Days of Autum, I want to thank God for the freedoms we so often take for granted in America and to pray for those deprived of the most important freedom of all – the freedom to come to God.
Chinese Pork Chops
6 boneless Pork Chops
1/2 cup Soy Sauce
1/4 cup Brown Sugar
2 tablespoons Lemon Juice
1 tablespoon Vegetable Oil
1/4 teaspoon ground Ginger
1/2 teaspoon Garlic Powder
2 Green Oninos
Pierce pork chops on both sided with a fork, set aside. In 2-cup glass measuring cup, combine Soy Sauce, Brown Sugar, Lemon Juice, Oil, Ginger and Garlic Powder. Whisk to fully combine. Reserve a quarter cup of the marinade for basting, pour remaining marinade into a gallon-size ziplock bag. Place bag into a casserole dish to prevent leaking.
Add pork chops to the bag, coat in marinade. Squeeze out excess air, seal bag. Place in the refrigerator to marinate for 6 hours or over night.
When ready, heat an outdoor grill for high-heat direct cooking. Lightly oil grate to prevent sticking. Remove pork chops from the marinade, allowing excess marinade to drip back into the bag. Place pork chops on the prepared grill, discarding marinade in the bag.
Grill pork chops, basting often with the reserved marinade mixture, until cooked through and no longer pink, about 5 minutes per side. Arrange pork chops on a serving platter. Snip green onions, scatter over chops just before serving.
Serve chops with Stir Fry Vegetables of choice and sticky rice.
Blessed the nation whose God is the LORD,
the people He has chosen for His own inheritance.
May Your kindness, O LORD, be upon us
who have put our hope in You.
Welcome to Rosemarie's Kitchen 