Ember Days of Advent and Friday Night Supper

Fridays, all Fridays throughout the year, are days of Penance within the Universal Catholic Church. Once upon a time, the form of that Penance was to abstain from meats. Today the Penance of Fridays takes on a personal choice. One thing that has not changed is the need for Prayer.

Once upon a time, Ember tides (Ember Days) were periods of prayer and fasting, with each day having its own special Mass. The Old Law prescribed fasting. It was a Jewish custom at the time of Jesus to fast every Tuesday and Thursday of the week. The early Church amended the custom to Wednesdays, Fridays and Saturdays, four times a year. Wednesdays because it was the day Jesus was betrayed. Fridays as an acknowledgement of Good Friday. And Saturdays to reflect the Easter Vigil. These amendments did not abolish the Law, but rather expanded upon it. Observing Ember Days of old celebrated the continued connections with our sacred past.

Faith and prayer go hand in hand. Faith and physical practices such as observing Ember Days enrich our spiritual walk with the Lord.

Alleluia, alleluia
Come, Lord, bring us Your peace
That we may rejoice before You with a perfect heart.
Alleluia, alleluia

One last thing before we get to making a Fabulous Friday Supper for this Second Ember Days of Advent, today just happens to be Ugly Sweater Day. Who says we can’t honor Ember Days while having a little fun?

This is my Ugly Sweater for 2022. Gotta love those Ugly Sweaters!

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Italian Skillet Tilapia
4 (4 oz) Tilapia Filets
4 oz Zesty Italian Salad Dressing
1/2 Yellow Bell Pepper
1/2 Zucchini
2 tablespoons Basil
1 tablespoons Basil Pesto
1/4 cup White Wine
1/2 cup small Tomatoes

Brush fish with 2 tablespoons of salad dressing; set aside.

Stem bell pepper, cut in half from end to end. Reserve half for another purpose, dice remaining half and set aside. Cut zucchini in half lengthwise, reserve half for another purpose. Cut remaining half in half again, then slice and set aside. Stack basil leaves, roll tightly. Thinly slice basil to create ribbons, set aside.

Heat a skillet over medium heat. Cook fish for about 3 minutes per side, until fillets flake easily with a fork. Transfer to a plate, tent to keep warm.

Add in remaining salad dressing, pesto, wine, vegetables and tomatoes to the empty skillet; cook 8 minutes or until heated through, stirring frequently.

Arrange fillets on individual plates. Spoon sautéed vegetables over the fish. Top with basil ribbons and serve.