Today is significant in many ways; and all should be acknowledged. Some are patriotic, others religious in nature. It is the 4th Day of Christmas.
Today is Pledge of Allegiance Day. Though not an actual holiday, Congress formally recognized the Pledge of Allegiance on December 28, 1945. Francis Bellamy is credited with writing the original pledge that appeared in The Youth’s Companion, a magazine for young people. It was first published anonymously on September 8, 1892. While its original composition did not include the words “under God”, the pledge did recognize America as One Nation. Sadly, it is a concept that has somehow gotten lost along the way.
Today is also the Feast of Holy Innocents. It is a story that most of us are familiar with, found in the Gospel of Matthew. It tells of King Herod’s reaction upon learning of the fulfillment of Old Testament prophecy and his perceived threat to his rule. King Herod ordered the execution of all male children, 2 and under, in Bethlehem, in an attempt to kill the Christ Child. These innocent children are considered the first true martyrs, the first Saints of the Church. We are reminded that children are precious, priceless gifts from God. Evil does exist, and it feeds on innocence. We are called not only to cherish our children, but to protect them from the evils of this world. This is a calling that cannot be ignored.
Finally, today is the 4th Day of Christmas. Each of the 12 Days of Christmas have a significance all their own. The Four Calling Birds represent the Four Gospels calling us to heed the word of the Lord. Share the Good News by example. Stand tall in faith. For God so loved the world, he came down, became man and died for us.
One way to honor the day is to gather as a family around the supper table. Share the word, give thanks for the blessings gathered at the table. For the table is the heart of the family, where laughter and memories are born. These memories are what will bind us together across time and miles.
Awesome Slow Cooker Chuck Roast
4 lb boneless Chuck Roast
Salt to taste
Black Pepper to taste
1 tablespoon Olive Oil
2 (10 oz) cans Cream of Mushroom Soup
1 envelop Dry Onion Soup Mix
1-1/4 cups Beef Stock
Season roast with salt and pepper to taste. Let rest for 10 minutes.
Warm oil in a skillet over medium-high heat. Sear roast on all sides.
In the bowl of a slow cooker, mix mushroom soup, onion soup and beef stock. Place roast in the slow cooker. Turn to coat in the soup mixture.
Cook on HIGH for 4 hours or LOW for 8 hours.
Sides
Buttery Whipped Potatoes
Pearl Onion Peas
Buttery Whipped Potatoes
2 lbs Russet Potatoes
1/2 cup Whole Milk
4 tablespoons Butter
Kosher Salt to taste
Black Pepper to taste
Peel and cut potatoes. Rinse potatoes in a colander under cold water until water runs clear, about 1 minute; drain well.
Place in a large pot with enough water to cover potatoes by 1 inch. Bring to a boil, reduce heat and slow-boil until potatoes are tender, about 20 minutes.
Meanwhile, heat milk, butter, salt and pepper in a small saucepan over medium-low heat, whisking until smooth, about 3 minutes. Cover and keep warm.
Carefully pour contents of Dutch-oven into colander, drain potatoes well, then return potatoes to pot. Cook over low heat, stirring constantly, until potatoes are thoroughly dried, about 1 minute.
Using stand mixer fitted with whisk, whip half of the potatoes into small pieces on low-speed, about 2 minutes Add half of the milk mixture in a steady stream until incorporated. Increase speed to high and whip until potatoes are light and fluffy and no lumps remain, about 5 minutes, scraping down bowl as needed. Transfer to a large, warm serving bowl and cover to keep warm.
Repeat whipping process with remaining potatoes and warm milk mixture. Incorporated second batch of potatoes with first. Transfer to a warm serving bowl, serve and enjoy.
Buttery Baby Peas
1 can Peas
1/3 cup Pearl Onions
1 tablespoon Butter
Drain peas and place in a sauce pan over medium low heat. Add onions and butter; simmer until heated through.
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