Sacred Heart Feast Day

It has been 19 days since Pentecost Sunday. For those keeping track, it’s the feast of our Devotion to the Sacred Heart of Jesus. And just for the record, one of the things I love about the Catholic Faith are all the special days.

Marguerite-Marie Alacoque, a French Roman Catholic Visitation Nun, promoted the devotion to the Sacred Heart of Jesus in its modern form. Of all the devotions of the Church, this is one of the most widely practiced and well-known among Catholics. For the faithful, the heart of Jesus is viewed as a symbol of God’s boundless and passionate love for all mankind. Sister Marguerite-Marie Alacoque claimed to have received apparitions of Jesus Christ in the Burgundian French village of Paray-le-Monial. The first was on December 27, 1673, the feast of Saint John the Evangelist. The final visitation was 18 months later, with the revelation of the devotion as we know it today.

A full devotion to the Sacred Heart of Jesus involves receiving Holy Communion on the first Friday of each month, Eucharistic adoration during a Holy Hour on Thursdays, and the celebration of the Feast of the Sacred Heart. Sister Marguerite-Marie said that in her vision, she was instructed to spend an hour every Thursday night meditating on the Agony in the Garden of Gethsemane. This became a part of the devotion.

Sadly, life has gotten in the way of many of the traditions once held by the faithful. It’s not always possible to attend Mass every Friday to receive communion or spend an hour each week in Eucharistic adoration. Even if it were possible, there is an unwillingness to make the sacrifices we once did. It’s so much easier to put things off, to give in to distractions and promise to do better next time.

But there is more. Once upon a time, the Church was the center of a community. Catholics lived close to a Catholic Church, Jews lived and worked near their synagogues, the same was true for Protestants and Muslims and so on. Houses of Worship were central in our lives and it was easier to be involved in our religious community. Diversity in our communities is a good thing, but there is a tradeoff that happens when faith requires more effort.

I love the Church, but the last time I received Communion beyond the customary Sundays, Easter and Christmas, was while I was hospitalized after open heart surgery. One of the benefits of staying in a Catholic Hospital is that Eucharistic Ministers stop by each morning to pray with you and offer you communion. I wish I could start every day receiving communion.

Blessed be His Holy Name. 
Blessed be Jesus Christ, true God and true Man.
Blessed be the Name of Jesus.
Blessed be His Most Sacred Heart.
Blessed be His Most Precious Blood.
Blessed be Jesus in the Most Holy Sacrament of the Altar.
Blessed be the Holy Spirit, the Paraclete.
Blessed be the great Mother of God, Mary most Holy.
Blessed be her Holy and Immaculate Conception.
Blessed be her Glorious Assumption.
Blessed be the name of Mary, Virgin and Mother.
Blessed be St. Joseph, her most chaste spouse.
Blessed be God in His Angels and in His Saints. Amen.

Sacred Heart Supper
Garlic Herb Baked Salmon
Jasmine Vegetable Rice Pilaf
Char-Braised Basil Asparagus
Crisp White Wine

Garlic Herb Baked Salmon
8 Garlic Cloves
1/4 cup Basil
3 tablespoons Parsley
2 tablespoon Thyme
2 tablespoon dry Dill Weed
1/3 cup Olive Oil
1/4 cup Lemon Juice
2 teaspoons Salt
1-1/2 teaspoons Lemon Pepper
6 (4 oz) Salmon Filets
1 Lemon for garnish

Peel and finely mince garlic. Place in a large bowl. Mince basil and parsley, add to the garlic. Pluck thyme leaves from the stem, add leaves to the garlic.

Sprinkle dill over the herb mixture. Whisk in olive oil and lemon juice. Season with salt and lemon pepper.

Place salmon in a casserole dish. Pour garlic-herb mixture over the filets, coat well. Cover and refrigerate for several hours.

Heat oven to 300 degrees. Line a rimmed baking sheet with foil. Place salmon on the baking dish. Drizzle with any remaining marinade. Seal tightly with another sheet of foil.

Bake in the heated over for about 40 minutes, or until easily flaked with a fork. Transfer to a serving platter.

Slice lemon into wedges, garnish the platter and serve.

Jasmine Vegetable Rice Pilaf
1 small White Onion
1 cup frozen Peas and Carrots Mix
2 tablespoon Vegetable Oil
Sea Salt to taste
Black Pepper to taste
1 teaspoon Minced Garlic from a jar
1 cup Jasmine Rice
1-1/2 cup Chicken Stock

Peel and finely dice onion, set aside. Place peas and carrots in a strainer. Rinse with cold water to gently thaw, drain and set aside.

Heat oil in saucepan over medium heat, add onions salt and pepper, cook 4 minutes, until tender, add garlic and cook another minute.

Add rice, stirring often, cook 3 minutes. Stir in peas and carrot mix. Add chicken broth, bring to boil, reduce heat to medium low, cover, simmer for about 20 minutes or until liquid has adsorbed and the rice is tender.

Uncover, fluff with a fork. Serve and enjoy.

Char-Braised Basil Asparagus
1 bunch Asparagus, trimmed
Kosher Salt to taste
Black Pepper to taste
1 tablespoon Basil Olive Oil
1 tablespoon Butter
1/2 Lemon, freshly squeezed juice only
Basil Leaves for garnish

Rinse the asparagus and trim off the ends, leaving spears about 8 inches long. Season asparagus with salt and pepper, set aside.

In a large frying pan, heat the Basil Olive Oil and butter to sizzling. Turn down the heat to medium and add the asparagus.

Using a broad spatula, turn the spears over from time to time until they are browned and become tender, about 10-15 minutes depending on the thickness of the asparagus.

While the asparagus chars, cut the lemon in half. Stack basil leaves and cut into small ribbons. Set aside.

Just before serving, squeeze half of a lemon over the asparagus. The pan will spurt and sizzle. Roll the asparagus in the sizzling juice, then transfer to a serving platter. Garnish with basil and serve at once.

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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