Feast of the Nativity of Mary

Nativity of Mary isn’t found in Holy Scripture. Yet we know that Mary was born. Without her birth, there would be no Son of God to take away the sins of the world. She was a part of God’s plan from the very beginning.

The earliest written record of a celebratory observance of The Nativity of Mary can be found in a hymn that was written sometime during the 6th century AD. There is also evidence that in 430 AD a church in France started a feast to honor the birth of the Virgin Mary under the direction of Saint Maurilius. It is said that on the 8th of September, a man heard the angels in heaven singing with joy. When he asked the reason, the angels told him they sang with joy because the Blessed Virgin was born on that night. One thing is certain, the feast of the Nativity of Mary has been celebrated among the faithful for over 1,400 years.

At the time of Mary’s birth, some 1,500 years after Jacob, every Jewish person could trace their lineage back to one of the 12 sons of Jacob. These were known as the Twelve Tribes of Israel. Lineage was important. This was deeper than nationality – you knew family heritage. Roots and connections mattered greatly. Many believe Mary’s line probably descended from Aaron, the first High Priest of Israel. Aaron was the brother of Moses.

The customs, traditions and observances of the Nativity of Mary are observed in different ways all over the world. In France local winemakers bring their best winegrowers to Mass to be blessed and grape branches are sometimes attached to the hands of Mary’s statue. There are churches around the world dedicated to the Nativity of Mary. Some of the faithful make a pilgrimage to one of these churches to pay homage and receive a blessing. Some pray in private and have a conversation with Mary. I am one of those that believes in heart to heart conversations with our Heavenly Mother.

Alleluia, alleluia
Blessed are you, Holy Virgin Mary, deserving of all praise, from you rose the sun of Justice, Christ our Lord
Alleluia, alleluia

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A Family Feast to Celebrate the Nativity of Mary
Slow Cooker French Onion Pork Chops
French Onion Mashed Potatoes
Mixed Vegetables

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Slow Cooker French Onion Pork Chops
4 Bone-in Pork Chops
Garlic Salt
Black Pepper
1 teaspoon Olive Oil
1 (18 oz) can French Onion Soup
2 tablespoons Flour
8 oz Sour Cream

Season pork chops with garlic salt and black pepper, set aside.

In a skillet, heat oil over medium-high heat. Quickly brown pork chops. Place chops in the bowl of a slow-cooker. Pour Onion Soup over chops. Cover and cook on LOW for 8 hours.

Remove pork chops from slow cooker. Cover and keep warm.

Remove about 1/4 cup of cooking liquid. Add flour, whisk to blend until smooth. Pour back into the slow cooker. Add sour cream, stir until smooth. Increase heat to HIGH. Cook, uncovered, for 10 minutes or until sauce has thickened.

Place pork chops on a serving platter with French Onion Sauce on the side. Ladle sauce as desired.

French Onion Mashed Potatoes
1 lb Red Potatoes
1 lb Yukon Gold Potatoes
3/4 cup Milk
1 envelope Dry Onion Soup
1/2 cup Sour Cream
4 tablespoons Butter
Black Pepper to taste

Peel and cut potatoes into 1 1/2-inch cubes. Place in a 3-quart saucepan and cover with 1 inch of water. Bring to a boil, cover, reduce heat, and simmer until fork tender.

While potatoes are cooking, heat milk to the boiling point in a small saucepan. Whisk onion soup mix into the hot milk and set aside.

Drain potatoes thoroughly and return to pan over low heat. Stir for 1 minute to burn off any excess water. Remove from heat.

Pour milk and soup mixture over potatoes and mash until fairly smooth. Stir in sour cream. Finish with soft butter and a generous amount of black pepper.

If necessary, re-warm mashed potatoes over low heat while stirring to prevent scorching.

Mixed Vegetables
1-1/2 cups Frozen Petite Mixed Vegetables
Water as needed
Garlic Salt to taste

Empty vegetables into a bowl. Pick through green beans, cut in half or thirds if beans are long.

Place frozen vegetables in a sauce pan. Add just enough water to barely cover the bottom and create steam during cooking. Warm vegetables over medium heat until heated through.

Transfer to a serving dish. Season with garlic salt, toss and enjoy.