Today is the second Friday following Ash Wednesday, but the 1st Friday of Lent. It has something to do with Sundays as the start of the week, so the 1st Friday isn’t counted the same as all the other Fridays.
One thing you’ve got to say about Catholics is that we love to count in confusing ways. Just look at Easter Sunday. In 325 AD, the Council of Nicaea established a formula for the date of Easter which is still in use today. Easter Sunday is the first Sunday following the paschal full moon, which is the full moon that falls on or after the Spring Equinox of March 21. Easy, right? Easter in turn affects the Lenten Season, which begins on Ash Wednesday, 46 days before Easter Sunday. Within the Lenten Season are the Ember Days of Spring. Thank God for the Internet and Parish Calendars, or I’d be lost.
Before Vatican II and the changes made; the Universal Church (the whole of the Catholic Faithful) abstained from meats on Fridays throughout the year. Today the body of the Church does not in America. Priests often still abstain, as do many within the Traditional Latin followers. For the rest of us; it’s a personal decision. Hubby and I abstain from meat on Fridays whenever possible. There are times when we have been invited to dine with friends and they have grilled up steaks. In that event; even the Church says it is more sinful to insult your host; so choose another form of Friday Penance. And that’s really all the abstinence is about – acknowledging Good Friday in some small way.
Wednesday was the first Ember Days of Lent; today is the second, and the final Ember Days of Lent will be tomorrow. While Ember Days of old were days of fasting to give thanks, in our home Ember Days have taken on a more celebratory nature. This comes from my own personal feelings – whenever I thank God, my heart is filled with joy. Even in the saddest of moments, the joy of knowing God and loving God is overwhelming. So while some of my Latin counterparts are fasting today, I am celebrating. Thank you Lord, God, for all You do.
Mexican Fish with Corn Salsa
Corn Salsa
1 can Yellow Corn
1 large Jalapeno Pepper
1 Red Manzana Chili Pepper (option – hot!)
1 Roma Tomato
1/2 Red Onion
1/4 cup Cilantro
2 Garlic Cloves
Salt to taste
Black Pepper to taste
Drain corn, place in a mixing bowl and set aside.
Stem peppers, dice and set aside. Finely dice tomato, set aside. Peel and finely mince onion, set aside. Snip cilantro, set aside. Peel garlic, mince.
Add peppers, tomatoes, onions, cilantro and garlic to the corn. Stir to blend. Season with salt and pepper. Cover; set aside for flavors to merge and mingle.
Note: If too hot, add a pinch of sugar to offset the heat.
Mexican Fish
4 White Fish Filets
2 teaspoons Habanero-Tequila Olive Oil
2 tablespoons Taco Seasoning
2 teaspoons Olive Oil
Cooking Spray
1 Lemon
Brush fish with spicy olive oil, season with taco seasoning on both side. Heat unflavored olive oil in a skillet over medium-high heat.
Fry fish in the skillet for 4 minutes, rotating 90-degrees half-way through to insure even cooking. Spray the top side of the fish with cooking spray, turn and continue to cook another 3 minutes or so, depending upon type and thickness of fish.
Spread corn salsa out on a serving platter. Cut lemon into wedges; garnish the platter. Place fish on the salsa bed, serve and enjoy.
Delicious with Mexican Rice and Margaritas.
Out of the depths I cry to you, O Lord;
Lord, hear my voice!
Let your ears be attentive
to my voice in supplication.
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