First Ember Days of Spring

It has been one full week since Ash Wednesday trumped Valentine’s Day. After all, Ash Wednesday is a day of Fasting, which makes a lavish Valentine’s Day celebration rather difficult. This is the first Wednesday following the first Friday of Lent.

What does that mean? It means today is the first Ember Days of Spring or the Lenten Season. The Catholic Faith is so into mathematical equations that often make our heads swim. Perhaps that is one of the reasons that Vatican II did away with Ember Days for the Universal Church, leaving such observances to the discursion of Bishops.

While I realize if I were truly following the traditions of old, today would be a day of fasting and abstinence. Ember Days are twofold – falling on four particular Wednesdays, Fridays and Saturdays in each year. They represent Christ’s betrayal (Wednesday); His death (Friday) and the long wait for His resurrection (Saturday). They also represent the changing seasons and the need to thank God for each of those seasons. I’m not a Bishop, nor do I possess any particular insight into the reasons the Church goes left instead of right, or up instead of down. In other words, I don’t always understand the whys behind things.

Here is my personal (and I stress personal) take on the observances of Ember Days. I understand the reason for Wednesday, Friday and Saturday observances. I do not understand the need for penance when giving thanks to God. For Hosea 6:6 tells us “For I desired mercy, and not sacrifice; and the knowledge of God more than holocausts.” It seems to me Ember Days should be honored as days of Praise and Thanksgiving. But then again, what do I know?

Spring is a time of renewal and rebirth. Both are intertwined within the Easter Celebration. When I think of Lent, I think of preparing for the rebirth of the world. And that excites me. It also humbles me. It is with a deep love and sense of unworthiness that I prepare a banquet before my King.

Celebrating the First Ember Days of Spring
Italian Bruschetta Chicken
Jasmine Vegetable Rice Pilaf
Simple Three Leaf Toss Salad
Bread and Wine

Italian Bruschetta Chicken
1/2 pint mixed Cherry Tomatoes
2 Garlic Cloves
1 Shallot
2 tablespoons Olive Oil, divided
1 tablespoon Balsamic Vinegar
Salt to taste
Black Pepper to taste
2 tablespoon fresh Basil
2 boneless Chicken Breasts
Italian Seasoning to taste
1/4 cup White Wine
Pat Butter
Fresh Basil garnish

Seed and dice tomatoes, place in a small mixing bowl. Peel garlic, grate over the tomatoes. Peel and mince shallot, add to the tomato mixture. Add 1 tablespoons Olive Oil and the balsamic vinegar. Toss, season with salt and pepper to taste. Set aside. Thinly slice basil leaves, set aside to add to the tomato mixture just before serving.

Butterfly chicken then separate to create 4 thin breasts. Season chicken with Italian Seasoning, salt and pepper to taste. Set breasts aside.

Heat remaining olive oil in a pan over medium-high heat; add chicken and cook until golden brown on both sides, about 3 or 4 minutes per side. Add wine and butter; reduce heat to low. Cover pan and let simmer for abut 10 minutes for breasts to absorb all the flavors.

Transfer breasts to a warmed serving platter. Drizzle with pan drippings.

Add chopped basil to the tomato mixture, toss to blend. Top chicken with the tomatoes. Tuck a few basil leaves around the chicken for an attractive presentation. Serve and enjoy.

Jasmine Vegetable Rice Pilaf
1 cup frozen Peas and Carrots
1 small Yellow Onion
1 teaspoon minced Garlic (from a jar)
2 tablespoons Olive Oil
Kosher Salt to taste
White Pepper to taste
1 cup uncooked Jasmine Rice
1-1/2 cups Chicken Stock

Rinse peas and carrots under cold water to thaw. Drain well, set aside. Peel and finely dice the onin, set aside.

Heat oil in saucepan over medium heat, add onions salt and pepper, cook 4 minutes, until tender, add garlic and cook another minute.

Add rice, stirring often, cook 3 minutes. Stir in peas and carrot mix. Add chicken broth, bring to boil, reduce heat to medium low, cover, simmer for about 20 minutes or until liquid has adsorbed and the rice is tender.

Uncover, fluff with a fork. Serve and enjoy.

Simple Three Leaf Toss Salad
3 Green Leaf Lettuce Leaves
3 Romaine Lettuce Leaves
3 Red Leaf Lettuce Leaves
1/2 Cucumber
3 White Mushrooms
1 firm Roma Tomato
1 cup shredded Carrots

Teal lettuce leaves, scatter into a serving bowl. Peel and slice cucumber, add to the greens. Trim mushrooms, slice and scatter over the lettuce. Cut tomatoes in half, then into half-moon slices, scatter over the salad, followed by the shredded carrots.

Toss and serve with or without a dressing as desired.

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A heart contrite and humbled, O God, you will not spurn