As Hubby and I changed into our Halloween Costumes, I reminded him that November 1 we needed to attend Mass. It was an obligation outside of Sundays. Even to the non-believer, the fact that Sundays, all Sundays throughout the year, are deemed Holy Days of Obligation comes as no surprise. The faithful are expected to attend Mass. There is no need to explain why.
But what about the other days, not counting Christmas, which in of itself should be self evident. What makes other days Holy Days of Obligation? I had to know, and so I went on a Google search “Why are some feast days also Holy Days of Obligation” and I was amazed – there really was no clear answer. My question was met, most often, with the rules regarding these days and not the days themselves. Christmas is December 25 – a Holy Day of Obligation no matter what. Thursday of the Sixth Week of Easter, the Solemnity of the Ascension, is a Holy Day of Obligation no matter what. That’s why we call it Ascension Thrusday. If we went around moving the day for convenience sake, it wouldn’t be a Thursday, now would it? Oh, but if January 1, the Solemnity of Mary, Mother of God, or August 15, her Assumption into Heaven or November 1, All Saints, should fall on a Saturday or a Monday, attending Mass on Sunday is in fulfillment of that Obligation. While other days, such as January 6th, the Epiphany of our Lord, the obligation is transferred to the following Sunday. That cleared up when to go, but not the why.
The answer then must lay in the day itself, in its designation as a Solemnity Feast. A Solemnity Feast is the highest ranking of all feast days. For our Lord, aside from Sundays, there is the Epiphany, Ascension, Holy Body and Blood and Christmas. All very big, very important points in His earthly existence and the very reason behind our faith. For Mary, there is Mary, Mother of God, her Assumption into heaven, and her Immaculate Conception. Again, very important events in God’s plan for our Salvation. And finally, All Saints. This is important because we should all strive to become saints, to surrender to the will of God so completely that we attain sainthood. Sainthood is His plan in a nutshell.
Today is All Saints Day, a Holy Day of Obligation. Today we are grateful for all the Saints – those known and recognized by the Church, and still others who are only known to God. Saints carry our petitions, our pleas, our requests, to God. They speak on our behalf. And they are examples of how to surrender all to the will of God. This is often easier said then done. Many a saint struggled with conflict and moments of doubt. This too serves as an example – God sees us in all our unholy faults and short comings, yet He calls us always to Him.
Just between us, another reason I cherish Holy Days of Obligation is that we can praise God, find comfort within the community of the faithful, and come home to a supper fit for Sunday even if it’s just a Wednesday night.
Bless us, O Lord! and these Thy gifts, which we are about to receive from Thy bounty, through Christ our Lord.
Amen.
Pork Tenderloin Diablo
1 lb Pork Tenderloin
Salt to taste
Black Pepper to taste
2 teaspoons Vegetable Oil
1/2 cup Chicken Stock
3 tablespoons Heavy Cream
1 heaping tablespoon Hot Prepared Horseradish
1 tablespoon Dijon Mustard
Cayenne Pepper to taste
2 tablespoons Cold Butter
Fresh Chives
Heat oven to 375-degrees. Season pork liberally with salt and pepper.
Heat oil in a cast iron skillet over high heat. Once hot, lower temperature to medium-high. Brown pork on one side only, about 3 to 4 minutes. Turn pork over, transfer the skillet to the heated oven. Cook until pork is browned beautifully, and still just slightly pink in the center, about 20 minutes.
While the pork cooks, in a small bowl whisk together the heavy cream, horseradish, Dijon mustard and cayenne pepper. Set aside.
Remove pork from oven, wrap in foil and let rest.
Remove any excess oil from the skillet, place over medium-high heat. Pour in chicken stock, bring to a boil, scraping any browned bits from the bottom of the pan.
Whisk in the horseradish mixture. Continue to simmer until the sauce has thickened, about 3 minutes or so. Remove from heat, whisk in the cold butter one tablespoon at a time. Snip chives, add to the sauce.
Slice pork into 1/2-inch slices, fan out on a serving platter. Drizzle with sauce. Serve remaining sauce on the side to add as desired.
Yellow Rice
2 large Shallots
2 Garlic Cloves
1 tablespoon Butter
1 cup Jasmine Rice
1 teaspoon Salt
1/2 teaspoon
1/2 teaspoon
1/4 teaspoon
2 fresh Bay Leaves
1-3/4 cup Chicken Stock
Peel and mince shallots, set aside. Peel and mince garlic, set aside.
Heat butter in a heavy saucepan over medium heat. Add shallots, cook, stirring often, until soft and semi-translucent, about 3 minutes. Add garlic, cook for about 60 seconds longer. Add rice, salt, turmeric, coriander and cumin. Continue to cook, stirring, for 3 minutes.
Add pay leaves and chicken stock, bring to a boil. Reduce heat to low, cover and cook until stock is absorbed and the rice is tender, about 20 minutes or so. Remove from heat, discard bay leaves. Serve and enjoy.
Buttery Peas with Pearl Onions
1 can Young Baby Peas
1 tablespoon Butter
1/2 cup Pearl Onions
Drain peas, place in a saucepan over medium-low heat. Add butter, stir until melted. Add onions, continue to simmer until heated through, about 8 minutes. Serve and enjoy.
Lord, this is the people that longs to see your face
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