Behold the 1st Sunday of Advent

How is the first Sunday of Advent decided? I had always been taught that you start with Christmas, December 25, and work backwards, counting off four Sundays. When Christmas is a Monday, such as it is this year, Christmas Eve is also the 4th Sunday of Advent.

While Advent Sundays are the focus of Advent, the Advent Season always ends on Christmas Eve, with the Christmas Season beginning at Midnight. While my way of determining the 1st Sunday of Advent works, it turns out there is another way. And that is to use the Feast of Saint Andrew. It is fixed, November 30. The 1st Sunday of Advent is the Sunday closest to his feast day, so it could begin as early as November 27.

Advent is the second-shortest Season within the Church. It varies from 22 days, such as this year, to 28 days. The only season shorter, amazingly enough, is the Christmas Season. Originally the Christmas Seaon was just 12 days long ending on the Epiphany, the 6th of January. Today Christmas ends with the Feast of the Lord’s baptism, the Sunday following the Epiphany. This makes the Christmas Season extend to about 20 days.

Yet both Advent and Christmas are two of the most important times of the year. Advent to prepare for the birth of Christ and to be ready for His second coming. And Christmas is the birth of our Lord. The Church tells us that of the four seasons; Advent, Christmas, Lenten and Easter, that Easter is the most important. From the perspective of salvation, this is true. Christ died on the cross, and rose again – conquering death. Yet you cannot have Easter without Christmas. And Christmas cannot be fulfilled without Easter. So in my humble, uneducated opinion, they are equally important in God’s plan.

So much of Catholic tradition and customs are a reflection of our Jewish roots. The Festival of Lights and the Advent Wreath hold that same connection to God the Father in the lighting of candles and the saying of prayers.

In years gone by, I lead our family in the observance of Advent. However; in recent time I have relinquished that responsibility to my husband. I’ve always held to the idea that the woman is the keeper of spiritual matters, but the truth is that when the man of the house takes charge, the faith he bestows on his children will have a lasting effect. So often men are portrayed as reluctant Church goes, generally going along to keep peace in the family. But when the man is at helm, it speaks volumes of the validly of faith to the children. I know, that sounds like an outdated way of thinking, but studies actually have shown that a man’s positive roll in the family dynamics is crucial. It is a breakdown in family, and the absence of fathers in the home, that has contributed greatly to the breakdown in society. We are living in a time when this is abundantly clear.

Dear Heavenly Father, this Advent season, we especially are in need of peace. War rages on in our world. It impacts the daily lives of millions in different ways. This year, as much as ever, we need Jesus, Prince of Peace, in our world and in our hearts. During Advent let us we pray that Jesus transforms our world as we await His coming again. Amen.

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ADVENT PRAYERS
Opening Prayer: Lord God, Lamb of God
Let Yours blessings come upon us
As we light the candles of this Advent wreath.
May the wreath and its light be a symbol
Of Christ’s promise of eternal salvation.

Response: Let us go rejoicing to the house of the Lord.

Light the first Purple Candle (Hope)
Prayer: Blessed are you, Lord, God of all creation.
In the darkness and in the light, Holy is Your Name.
We place our hope in you, Oh Lord,
As we prepare our hearts to celebrate the coming of the Lord

Response: Now and forever. Amen.

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Advent should be celebrated with all the fanfare of a mini-Christmas. If this particular menu is a bit over the top (which it is); perhaps you could tuck it away for an amazing Christmas Dinner. Have a blessed and beautiful Advent Season!

First Sunday of Advent Feast
Standing Rib Roast
Buttered Garlic Potatoes
Buttery Peas with Pearl Onions

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Standing Rib Roast
6-lb Prime Rib Standing Roast (3 bones)
1 tablespoon Olive Oil
1 teaspoon Sea Salt
1 teaspoon freshly ground Black Pepper
1 large Carrot, peeled and chopped
2 slices Bacon, chopped
8 Shallots, peeled and halved
2 lbs Beef Rib Bones (see note)
2 sprigs Rosemary
2 tablespoons Flour
1 cup Red Wine
3 cups Beef Stock

Note: Additional Rib Bones are optional. Ask your butcher if that’s possible. You may need to buy some beef ribs, and ask that the bones be removed or do it yourself. Save the meat for another purpose.

Let the roast come to room temperature, about 45 minutes; rubbed with the olive oil and sprinkle with the salt and pepper.

Meanwhile, peel the carrot, chop and set aside. Peel the shallots, cut in half and set aside. Dice the bacon.

Sear the meat in a non-stick skillet over medium-high heat for 5 minutes, until brown and crispy on the outside.

Transfer the roast to a roasting pan large enough to allow the ribs to have some breathing room. Place the roast ribs down in the roasting pan. Scatter the carrots, shallots and rib bones around the roast.

Cook the roast in the heated oven for 25 minutes. Reduce heat to 325-degrees. Scatter bacon pieces and rosemary around the roast. Continue to cook another hour fifteen minutes (about 12 minutes per pound) for rare. It’s a good idea to start checking the roast with a meat thermometer after about 50 minutes of cooking at the lower temperature.

Note: When checking, insert the thermometer into the center of the roast while avoiding any bones. For rare, thermometer should read 120-degrees, 125 for medium-rare or 130 for medium.

Remove the roast from oven; tent and allow to rest in a warm spot for 20 minutes. This will allow the juices to settle. Keep in mind the roast will continue to cook from its own residual heat, increasing the internal temperature by 5 to 10 degrees.

While the roast rests, drain off all but about 2 tablespoons of fat from the roasting pan. Remove the shallots and set aside, leaving the carrots and bones in the roasting pan. Place the pan over medium heat on the stovetop. Sprinkle flour into the pan. Whisk to combine with the drippings to prevent lumps; add wine and beef stock. Scrape up all the browned bits from the bottom of the roasting pan to incorporate into the jus. Simmer gently for 20 minutes. Taste and adjust seasoning with salt and pepper as desired. Strain jus through a fine sieve; discarding the spent carrots and used bones.

For a dramatic presentation, place stand roast rib bones up on a serving platter. Garnish with rosemary and scatter shallots around the roast, then carve tableside. Serve with jus.

Buttered Garlic Potatoes
4 lbs small Red Potatoes
1 teaspoon Garlic Powder
Salt to taste
4 Garlic Cloves, minced
6 tablespoons Butter
4 tablespoons fresh Parsley, finely snipped
Black Pepper to taste

Scrub potatoes well. Place potatoes in a large pan. Add enough water to just cover potatoes. Add garlic powder and a little salt to the water. Bring to a boil, lower heat to maintain a gentle rolling boil and let potatoes cook until just tender but not too soft.

While the potatoes cook, peel and finely mince garlic. Snip parsley, set aside.

Drain potatoes, cut in half and return to the pot to let dry for a few minutes over low heat. Transfer potatoes to a warm serving bowl.

Melt butter in a skillet until foaming. Add garlic, sauté for 30 seconds or so. Pour garlic-butter over the potatoes. Scatter parsley over the mixture, then gently toss together. Serve and enjoy.

Buttery Peas with Pearl Onions
2 cans Young Baby Peas
2 tablespoons Butter
1 cup Pearl Onions
1 teaspoon Parsley Flakes

Drain peas, place in a saucepan over medium-low heat. Add butter, gently stir until the butter melts into the peas. Add onions, continue to simmer until heated through, about 10 minutes. Sprinkle with parsley flakes, stir one last time. Transfer to a serving bowl and enjoy.

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Let us go rejoicing to the House of the Lord
O house of Jacob, come ye; and let us walk in the light of the Lord.