Here we are, at the first Wednesday following Pentecost Sunday. This is the first of three days that make up Pentecost or Summer Ember Days. The focus of Ember Days is to give thanks. In the summer we are thankful for the harvest of wheat. Without wheat, there could be no Eucharistic Mass.
Only the Ember Days of Pentecost lack the familiar language of penitence. Perhaps this is because we are still filled with the joy of redemption of Easter and the Holy Spirit of Pentecost. Perhaps it’s because the idea of penitence tends to be a foreign concept in our secular existence. Lent is filled with penitence. Advent is accepted as a time of preparation for the birth of Christ.
While there is a heavy emphasis on Penitence surrounding most religious days of fasting, prayer and abstinence, it’s important to remain focus on the greater purpose of Ember Days. Ember Days are set aside as a way of giving thanks to God for the gifts of Creation, to seek His guidance that we may use His gifts well, and that we are filled by the Spirit to help those in need. I don’t believe we need to be Catholic or religious to feel the need to give thanks for the gifts of Creation – the sun, the rain, the bountiful harvests of nature. You don’t have to believe in God to want to use those gifts wisely. And there is, or should be, a natural desire to help those in need.
But then again, what do I know? Happy Ember Days!
Wednesday’s Ember Days of Summer Supper
Lemon Butter Baked Cod
Haricots verts à l’étouffée (Stewed Green Beans)
Farmhouse Wild Rice
Lemon Butter Baked Cod
4 Cod Fillet
1/4 cup Butter
2 tablespoons Lemon Juice
1/4 cup Flour
Sea Salt to taste
Fresh Black Pepper to taste
1 Lemon
Parsley
If fish is frozen, thaw overnight in the refrigerator. Pat dry and set aside.
Heat oven to 350 degrees.
Melt butter in saucepan or microwave. Add lemon juice to melted butter. In another dish, mix together flour, salt, and pepper.
Dip fish into butter-lemon mix, coating well on all sides. Dip buttered cod into the flour mix, coating well on all sides. Shake excess flour off of the piece of fish.
Place coated cod fillets in an ungreased baking dish. Drizzle remaining butter mixture over fish. Bake, uncovered in the heated oven for about 25 minutes. Fish should flake easily with a fork.
While the cod bakes, cut lemon into wedges, set aside. Mince parsley for garnish, set aside. Transfer fish to a serving platter. Garnish with parsley and lemon wedges. Serve and enjoy.
Haricots verts à l’étouffée (Stewed Green Beans)
1 large Shallot
2 tablespoons Butter
1 Garlic Clove
1 lb thin Frozen Green Beans
Kosher Salt
Black Pepper
Peel shallot, slice into thin rings. Break apart the rings and set aside.
Melt the butter in a sturdy skillet on low medium heat. Add the shallots and pressed garlic, sauté for about 1 minute.
Add the green beans, give a few twists of the salt and pepper mills. Toss to coat, cover tightly and allow to cook on low for about 15 minutes.
Farmhouse Wild Rice
1 box Farmhouse Wild Rice
1-1/3 cups Water
1 tablespoon Butter
Empty rice into a saucepan. Add water and seasoning package. Place butter on top. Bring to a boil over medium-high heat. Reduce to low, cover and simmer for 25 minutes.
Remove from heat, let sit for 5 minutes covered. Fluff, serve and enjoy.
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