An Ember Days Friday in Autumn

Hello Autumn! Have I mentioned that this is, hands down, my favorite season of all? While I love Christmas and Easter, when it comes to embracing life, there is nothing like fall. All those beautiful colors, the pleasant days and crisp nights – nothing else can come close.

Today is doubly special. It’s the Autumn Equinox, and an Ember Days. Two reasons to celebrate. Oh, and it’s Friday – so I guess that’s three reasons to rejoice, right? I don’t know what I can possible say about Ember Days that I haven’t already said. It is a day of Thanksgiving to the Lord for the blessings of the season, and the harvest of the grapes that are made into wine. Vineyard in the Autumn are especially beautiful, don’t you agree? All dressed in their hues of gold, much like the strands of sunlight just before the dawn.

Sometimes, especially in this noisy world we live in, we can overlook the little blessings that surround us. Miracles need not be big to be life-altering. The miracle of birth forever changes us. The miracle of a loving hand, or a stranger’s smile just when we need it. Connections are miracles. Sadness can be a miracle, if we allow ourselves to let go of the pain, offer it up to God, to transform what was sad into something that is good. As Catholics, we are given countless examples by broken people of the beauty in sadness – saints are the best example. These are not super humans, just regular people who learned to trust in the Lord completely. People who listened not with their ears, but with their souls to the whisper of God’s loving voice. It’s hard to find those quiet moments. It’s hard to hear His whispers through our own pain. But He is there, always, with an outstretch hand. All we need do is believe and reach up.

There are times when even those with amazing faith find themselves in a situation that leads to doubt. It’s hard when we think our prayers have gone unanswered or worse, when the answer is no. No, my child. It’s hard to hang in there when, as children, we want to scream and demand and beg and even try to deal. We don’t always understand why things happen the way they happen. Why are some children hungry and cold while other are not? Why are some people rich while others have nothing? Why them, and not me? Or why me? I don’t have the answers. Only God knows. Sadly, sometimes it’s our own free-will that caused our struggle, and sometimes it’s the free-will of others. Life is not about fairness. Life is about making right choices even when things seem unfair.

Look for your blessings. They are often hidden in the small stuff. And when you find them, give thanks to God.

---

Spicy Citrus Shrimp and Black Bean Tacos
2 tablespoons Blackened Seasoning, divided
1 tablespoon Olive Oil
1/4 cup Orange Marmalade
1 lb (32 count) medium Shrimp
1 (15 oz) can whole Black Beans, drained
1 teaspoon Cumin
1 Lime
2 ripe Avocados, cut into ½-inch pieces
1 small Orange, peeled & Chopped
1 Jalapeno Pepper, stemmed & finely chopped
1/4 cup Red Onion, minced
2 tablespoons Cilantro, snipped
8 Corn Taco Shells
2 cups Mexican Cheese blend

Measure out 2 tablespoons Blackened Seasoning. Reserve 1 teaspoon, place remaining seasoning in a gallon size food bag. Add oil and marmalade, set bag aside.

Peel, devein and remove tails from the shrimp. Add shrimp to the food bag, seal and shake to mix and coat shrimp in seasoning. Refrigerate for at least 2 hours but no longer than a day.

Drain and rinse black beans. In a food processor fitted with a metal blade, place reserved teaspoon of blackened seasoning, black beans and cumin. Cut 1 lime in half, squeeze juice over the mixture. Cover; pulse to process until mixed and beans are coarsely chopped. Set bean mixture aside.

Split, pit and peel avocados. Cut into half-inch chunks. Place in a bowl. Peel orange, chop and add to avocados. Stem jalapeno, finely dice and add to the avocado mixture. Finely dice red onion, scatter over the avocado. Snip cilantro, add to the avocado mixture. Cut remaining lime in half, juice over the salsa. Cover and set aside.

Heat oven to 350-degrees. Arrange taco shells (stand and fill best) on a cookie sheet. Divide bean mixture evenly among the shells. Sprinkle with cheese. Bake in the heated oven for about 7 minutes or until cheese is melted.

Meanwhile. Spray a large skillet with cooking spray; heat over medium-high heat. Add shrimp, cook for about 4 minutes, turning once, until pink. Remove taco shells from the oven; place 4 cooked shrimp in each shell. Top with avocado orange salsa and serve.

---

Blessed the poor in spirit; the Kingdom of heaven is theirs!