Our Lady of Sorrow

The title of Our Lady of Sorrows was given to our Blessed Mother to focus on her intense suffering of unimaginable grief during the passion and death of her son, our Lord Jesus Christ. Traditionally, Mary’s suffering was not limited to the events surrounding the crucifixion.

The Feast of Our Lady of Sorrows grew in popularity in the 12th century, although under various titles. By the 14th and 15th centuries, the feast and devotion were widespread throughout the Church. In 1482, the feast was officially placed in the Roman Missal under the title of Our Lady of Compassion, highlighting the great love our Blessed Mother displayed in suffering with her Son. The word compassion derives from the Latin roots cum and patior, meaning to suffer with another. Our Blessed Mother’s sorrow exceeded all others since she was the mother of Jesus, and knew him not only as her Son but also her Lord and Savior. In 1727, Pope Benedict XIII placed the Feast of Our Lady of Compassion in the Roman Calendar on Friday before Palm Sunday.

In 1913, Pope Pius X fixed the date to September 15. It then became known as Our Lady of Sorrows to focus on Mary’s intense suffering throughout the time Christ spent on earth. The Seven Dolors, the title by which the feast was celebrated in the 17th century, referred to the seven swords that pierced the Heart of Mary. By fixing the date to September 15, the feast is within octave for the Nativity of Our Lady of September 8th.

Devotion to the Seven Sorrows of Our Lady has its roots in Sacred Scripture and in Christian piety, which always associates the Blessed Mother with her suffering Son. 

The Seven Sorrows of Mary
1st Sorrow – The Prophecy of Simeon (Luke 2:25-35)
2nd Sorrow – The Flight into Egypt (Matthew 2:13-15)
3rd Sorrow – The Loss of the Child Jesus in Jerusalem (Luke 2:41-50)
4th Sorrow – Meeting Jesus on the way to Calvary (John 19:17)
5th Sorrow – Witnessing the Crucifixion and Death of Jesus (John 19:25-30)
6th Sorrow – Receiving body of Jesus taken from the Cross (Luke 23:50-54)
7th Sorrow – The burial of Jesus in the tomb (Mark 15:40-47)

By focusing on the compassion of our Blessed Mother, we are reminded that our Blessed Mother continues to be the loving consoler of those suffering the many physical and emotional sufferings which afflict and torment humanity. She knows our sorrows and our pains, because she too suffered, from Bethlehem to Calvary.

Hail Mary, full of Grace


On the secular calendar, today is National Linguine Day. From the Liguria region of Italy, linguine means “little tongues” in Italian. It is one of the world’s oldest kinds of pasta. Fettuccine and linguine were both developed about 400 years ago. While similar thin, flat noodles, linguine is narrower and more elliptical in shape. As a result, linguine is a more delicate pasta and because of this it is usually paired with thinner, lighter sauces.

Lighter sauces won’t limit linguine’s flavor profile. In fact, linguine offers a beautiful base for seafoods such as shrimp. It also compliments the herb and butter often associated with a lighter sauce

Lemon Shrimp Linguine
4 Garlic Cloves
2 tablespoons fresh Parsley garnish
2 medium Lemons, divided
1-1/2 lbs medium-large Shrimp (31-40 per pound)
12 oz Linguine
2 tablespoons Butter
2 tablespoons Olive Oil
Salt to taste
Fresh Black Pepper to taste
Pinch Red Pepper Flakes, optional

Peel and finely mince garlic, set aside. Mince parsley for garnish, set aside.

From 1 lemon, grate about a teaspoon of zest. From that same lemon, squeeze about 1/4 cup of juice. Discard lemon. Slice the remaining lemon in half, then slice into half-moon slices. Place in a small bowl to serve with the finished pasta.

Peel, devein and remove tails from the shrimp. Keep chilled until ready to cook.

Cook linguine according to package directions. Drain and return to the pot to keep warm.

While the pasta drains, heat butter and oil in a large skillet over medium-high heat. Add garlic; cook stirring for 15 seconds. Add shrimp, salt and pepper; continue to cook stirring for 2 to 3 minutes or until shrimp turn pink. Stir in lemon zest and lemon juice. Remove skillet from heat.

Transfer linguine to a warm serving bowl. Add shrimp to the pasta. Sprinkle with a pinch of pepper flakes, if using, and parsley. Toss to combine.

Serve with sliced lemons and enjoy.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.

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