A typical clover is one of the best examples of the Holy Trinity. Just look at the clover – three very distinct, separate leaves create a single clover. Just as we are created in the image of the Holy Trinity.
Human beings are three separate beings in one. There is the being of thought, of reason, of knowledge. This is the image of God the Father. There is the physical being. This is the image of God the Son. And then there is the spiritual being. This is in the image of the Holy Spirit. Three beings, one person. Three beings, one God.
While the word “trinity” does not appear in in Scripture, its existence is can be found in Matthew 28:18-20 and 2 Corinthians 13:14 as well as many other Bible passages.
“And Jesus came and said to them, ‘All authority in heaven and on earth has been given to me. Go therefore and make disciples of all nations, baptizing them in the name of the Father and of the Son and of the Holy Spirit’” Matthew 28:18-20
The Holy Trinity is beyond our ability to understand completely, which is why it is a mystery of faith. A mystery that is clearly taught in Scripture. Our ability to understand; however limited that may be, comes to us through the work of the Holy Spirit. This is why the Church declared the Sunday following Pentecost; when the outpouring of the Holy Spirit first occurred, to be a celebration of the Holy Trinity. The Solemnity of the Most Holy Trinity recalls our baptismal into the divine community of the Father, the Son and the Holy Spirit. This sense of belonging deepens each time we gather around the table of the Eucharist.
Once upon a time, especially in England, a Roast Supper was a part of Sunday Tradition. Roasts were slow-cooked, giving time for the family to gather for Sunday Services. And the family could count on plenty of leftovers for lunches throughout the week. This beautiful, slow-cooked Roast is in keeping with those traditions. Served with simple mashed potatoes and steamed asparagus, it is a company-worthy dinner for the whole family.
Slow Cooker Java Chuck Roast
1-1/2 cups strong brewed Coffee
6 Garlic Cloves
1-1/2 teaspoons Salt
3/4 teaspoon Pepper
3 lb boneless Beef Chuck Roast
2 tablespoons Cornstarch
1/4 cup cold Beef Stock
Brew a pot of strong coffee. Set aside 1-1/2 cups to cool. Enjoy the rest.
Peel and finely mince garlic. Place in a small bowl. Season garlic generously with salt and pepper. Mix seasoning into the garlic; rub over beef. Transfer roast to a 4-quart slow cooker. Pour cooled coffee around meat. Cook, covered, on LOW until roast is fork tender, about 8-1/2 hours.
Remove roast to a serving platter; tent to keep warm. Transfer cooking juices to a small saucepan; skim off fat. Bring to a boil. In a small bowl, mix cornstarch with beef stock to create a smooth slurry; gradually stir into cooking juices. Bring to a boil; cook and stir until thickened, about 90 seconds. Pour into a bowl with a ladle or gravy boat. to serve with the roast.
Simple Mashed Potatoes
3 lbs Russet Potatoes
3 tablespoons Butter
3/4 cup Milk
Salt to taste
Black Pepper to taste
Peel potatoes, cut into 1-inch cubes. Place potatoes in a pot. Cover with about an inch of water. Season with a little salt.
Place potatoes over medium-high heat. Bring to a boil. Cook until tender but still firm, about 12 minutes. Drain well. Return potatoes to the pot. Cover with a clean kitchen towel and let rest for 5 minutes. The towel will help dry the potatoes of excess water.
In a small saucepan heat butter and milk over low heat until butter is melted. Using a potato masher or electric beater, slowly blend milk mixture into potatoes until smooth and creamy. Season with salt and pepper to taste.
Simple Steamed Asparagus
1 bunch Asparagus
1/2 cup Water
Kosher Salt to taste
Fresh Black Pepper to taste
Snap woody ends from the asparagus stocks. Bundle top an bottoms of the spears together with kitchen twine.
Place water in the bottom of an asparagus steamer. Place asparagus upright in the asparagus basket. Place basket into the steamer, cover with lid. Bring to a rolling boil over medium-high heat. Lower heat and continue to steam for about 5 minutes, just until tender crisp.
Remove asparagus from steamer, Snip twine, lay asparagus out on a serving platter. Cut lemon in half, squeeze juice over the asparagus. Season with a pinch of salt and pepper if desired.
Serve and enjoy.