The Feast of Transfiguration

August 6 is an important date in both the Roman and Eastern rites of the Catholic Church. Today we celebrate the Feast of Transfiguration. Matthew (17:5), Mark (9:6) and Luke (9:35) all tell us that God spoke, confirming Jesus as His son.

Peter and John make specific references to the Transfiguration, leaving no doubt to believers of Christ’s divinity, and His status as the promised Messiah. The Transfiguration took place on Mount Tabor, when Jesus, along with His disciples Peter, James and John, went up on the mountain to pray. While in prayer, Jesus’ physical appearance changed when a brilliant white light shone from him. He was joined in prayer by Moses and Elijah. Moses unites Old and New Testament, while Elijah represents the prophecies of a coming Messiah. Christ spoke of how he would suffer and die before His resurrection. This tells us that the actual revelation of His Transfiguration happened sometime in February or March, before the Passover that brought him to Jerusalem.

So why is it that we celebrate the Transfiguration on August 6 each year? There are two reasons for this date. First, the Transfiguration actually took place sometime during Lent. Since feasts of Our Lord are cause for celebration and great joy, this monumental event could not be properly observed. Why the Church could not grant special dispensation as they have for Saint Patrick’s Day or the Feast of Joseph, Husband of Mary is beyond me. Perhaps when the feast was instituted, such dispensations were not allowed. The date itself was selected to mark the Christian Victory over the Turks at the Siege of Belgrade and was instituted by Pope Callixus in 1496.

In 2002, Pope John Paul II selected the Transfiguration as one of the five Luminous Mysteries of Thursday’s Rosary. We are reminded that this is not just an event that took place 2,000 years ago; but is a part of our daily relationship with God. Our hearts and souls are transformed as we become closer to God.

It seems so fitting that this Holy Feast of Transfiguation happens to fall on the first Sunday in August this year. Today is also National American Family Day – a day set aside to celebrate all that a family means. And what could be better than to sit down to a Sunday Supper as a family after attending Sunday Services together? Remember those days when faith and family meant something? Together we can transform our nation into what it once was, with values that truly matter.

Bless us, O Lord, and these Thy gifts, which we are about to receive from Thy bounty, through Christ our Lord. Amen.

Red Wine Chuck Roast
1 White Onion
3 lbs boneless Beef Chuck Roast
2 tablespoons Flour
2 tablespoons Oil
1 cup Beef Stock or more
1 cup Red Wine or more
1 teaspoon dried Basil
1/2 teaspoon dried Marjoram
1/2 teaspoon dried Thyme
Salt to taste
Black Pepper to taste
6 medium Red Potatoes
4 medium Carrots
1/2 cup frozen Pearl Onions
6 slices Bread
Butter as desired

Arrange oven rack to accommodate a Dutch oven with a tight-fitting lid. The pot needs to be as close to the center of the oven as possible without touching the top. Heat oven to 350-degrees.

Peel and slice onion into slivers, set aside. Sprinkle roast evenly with the flour, set aside. Heat oil in an oven-proof Dutch Oven over medium-high heat. Brown the roast on all sides, about 10 minutes total; remove from heat. Pour in the beef stock and wine. Scatter the onion slivers over the roast. Sprinkle with basil, marjoram, thyme, sand and pepper.

Cover and bake in the heated oven for 90 minutes undisturbed. Check roast for liquid. Add more stock or wine or both as needed and desired. Turn roast over, continue to cook another 30 minutes.

While the roast is cooking, prepare the remaining vegetables. Wash potatoes, cut in half and set aside. Peel carrots, cut into 2-inch lengths, set aside. Rinse pearl onions under cold water to remove any ice crystals, set aside to drain.

Lift roast from the liquid. Add the potatoes to the pot, return roast. Tuck carrots and pearl onions around the roast. Add additional beef stock as needed. Continue to roast, covered, until the meat pulls apart easily with a fork and the vegetables are tender, about an hour longer.

Season with more salt and pepper as desired at the table. Serve with slices of bread and sweet butter.

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Alleluia, alleluia
This is My beloved Son, with whom I am well-pleased;
Listen to Him.
Alleluia, alleluia