Today is the second Thursday since Pentecost Sunday. It means 60 days have passed since the celebration of Easter. Today is the Feast of Corpus Christi – the Body and Blood; soul and divinity of Jesus Christ.
The feast of Corpus Christi was created to focus solely on the Holy Eucharist. Saint Thomas Aquinas, Doctor of the Church, wanted a way to emphasize the joyful belief Catholics hold in the knowledge that the Eucharist and Holy Communion are the Body and Blood of Jesus Christ. For Catholics, communion not symbolic of His Body and Blood, but rather transformed into His physical Body and Blood during the Mass. Consecrated, Holy. Saint Thomas was instrumental in persuading the Pope to establish the Feast of Corpus Christi.
In 1264 Pope Urban IV recognized the authenticity of the Eucharistic Miracle of Bolsena that had taken place the year before. The pontiff established the feast of Corpus Christi as a Solemnity and extended it to the whole Roman Catholic Church. The Eucharistic miracle can still be visited today in Italy at the Cathedral of Orvieto.
In 1263, a German priest, Father Peter of Prague, was on a pilgrimage to Rome. Father Peter was struggling with doubts about the Real Presence of Jesus in the Eucharist. He had stopped in Bolsena to celebrate the Mass. During the consecration, blood began to seep from the host and onto the altar; staining the altar linens. This miracle was reported to Pope Urban IV, who was in a nearby town of Orvieto. The Pope sent delegates to investigate the incident and to bring the blood-stained host along with the linens to him. It was declared to be a miracle. The host and linens remain on display to this day.
This miracle reminded me of the story of Doubting Thomas, who needed physical proof of the resurrected Christ. The difference between believing and knowing is proof. Faith is believing without seeing. Knowing is accepting what has been proven. Faith requires trust. Yet every now and again, God sends us the proof we seek in order that we might bring others to a deeper faith. Amen.
2 packages Ramen Beef Flavor Noodle Soup
1/2 Yellow Onion, chopped
1 lb Ground Beef
1 (11 oz) can condensed Tomato Bisque Soup
2 tablespoons Italian Seasoning Blend
1/2 cup Beef Stock
1 teaspoon Dry Mustard
1 teaspoon Worcestershire Sauce
Black Pepper to taste
Parmesan Cheese garnish
Fresh Basil Leaves garnish
Prepare Ramen Noodles according to package directions, just shy of being fully cooked since noodles will continue to cook once added to the skillet. Add season packets to soup. Drain most of the liquid and set seasoned noodles aside.
While the noodles cook, cut onion from root to tip. Reserve half of the onion for another purpose. Peel and dice remaining half, set aside.
Heat a skillet over medium heat. Add ground beef. Scatter diced onion over meat. Cook until meat is cooked through, breaking up the meat as it browns into small pieces. Drain and return to skillet.
Stir in tomato bisque, Italian Seasoning, Beef Stock, mustard, Worcestershire sauce and black pepper. Reduce heat to low. Add prepared noodles, toss to blend. Heat through.
Garnish with Parmesan Cheese and fresh basil as desired.