Today is the last of the Ember Days of Lent or Spring. Most Catholics today, even older Catholics, pre-Vatican II Catholics such as myself, have no real memory of Ember Days from before. In 1969; the Vatican left the celebration of Ember Days up to the discretion of each National Conference of Bishops.
To be perfectly honest, I’ve never understood the need for a National Conference of Bishops in making decisions for the faithful of a particular nation. Yes, the Vatican needs to hear from the Bishops and make informed decisions based on the collective opinion. That is not to say Democratic rule in the sense of majority rule. The Church is not a democracy. While Jesus listened to the opinions of the Apostles, His was the final word on everything. I believe the Church needs to be united in the customs, traditions and observances with respect to faith. One body. I’m glad that Ember Days are no longer days of fasting and abstinence in America. Americans aren’t as discipline as other nations. It’s hard enough for us to fast twice a year; and forgo meat on Fridays during lent. However; I do wish the Universal Church would acknowledge the purpose behind Ember Days which is to give thanks to God for the changing of the seasons, and mark the transition of liturgical cycles throughout the Church year.
The traditions of fasting and abstinence surrounding Ember Days is still commonly observed in Europe, particularly in rural areas where the congregation feels more closely connected to the seasons. In the US, those of the traditional Latin faith observe many of the traditions of old, including days of fasting as it once was.
I’ve heard it said that old traditions are no longer necessary, that they serve no real purpose in today’s world. Maybe, but if something helps us to grow stronger in our faith, then there is a purpose. I can see doing away with the fasting rituals, but not those of abstinence. When you make a conscious effort, which is what abstinence provides, it helps to enrich your faith. A relationship with God needs to be more than going through the motions on Sunday morning. And the more you allow God to be a part of your conscious mind, the more He is able to do good works in you and through you.
If would be nice if, on Ember Days, the faithful were to gather together, look to the heavens and just simply give thanks to the Lord above.
Today is also National Tortilla Chip Day. Now I need not tell you how thrilled I am about that. Probably a few times a year, we actually have Nachos as a meal. We love all Nachos – from Beefy Nachos to Seafood Nachos. The more spice and the more cheese the better. Nachos could be a start to something amazing or as a midnight snack. Just don’t forget the tequilas, the limes and the salt!
Mexican Style Chorizo Nachos
1 cup Oaxaca, grated
2 cups Ranchero Queso Fresco, grated
3 Green Onions, sliced
3 Jalapeno Peppers, sliced
2 (medium) Roma Tomatoes, diced
1 lb Mexican Chorizo
1 (15 oz) can Jalapeno Refried Beans
Bacon Drippings or Beef Stock
6 cups Tortilla Chips
Grate the cheeses, set aside. Trim and slice the onions, set aside. Stem peppers, slice into rounds or dice as desired. Seed and dice tomatoes, set aside.
Heat oven to 350-degrees. While the oven warms, fry chorizo in a cast iron skillet, breaking meat apart as it cooks. Drain well. Warm refried beans in the microwave with a little bacon drippings or beef stock to thin slightly.
In a large round casserole dish or 9-inch deep pie dish lay out a layer of chips. Scatter some of each cheese over the layer of chips, followed by a layer of chorizo, then some of the beans. Repeat layering until the dish is filled. Finish with a final layer of cheese. Place in the oven and bake until the cheeses have melted; are gooey and bubbling.
Remove from oven, top with sliced peppers, diced tomatoes and green onions.
For an added treat, serve Nachos atop Tortilla Chips freshly made right in your own kitchen. Thicker tortillas yeild thick chips, so keep that in mind when selecting tortillas.
Homemade Tortilla Chips
1 cup Canola Oil
8 standard Corn Tortillas
Kosher Salt to taste
Early in the Morning: Lay Tortillas out on a cooling rack, exposed to the air. The tortillas will fry better if they are dried out first.
Using a very sharp knife, cut each tortilla into 6 triangle-shaped wedges. Set aside until ready to fry.
Heat the oil on medium high heat until a small piece of tortilla dropped into the oil sizzles. If you have an infrared thermometer, you are looking for about 350 degrees. DO NOT allow the oil to heat to the point that it smokes. If the oil begins to smoke, IMMEDIATELY move the pan off the heat.
Line a large plate with paper towels. Have several other sheets of paper towels ready to layer between batches of freshly fried chips.
Using tongs, carefully place a handful of tortilla triangles into the hot oil in a single layer. Distribute the triangles so that they do not overlap. Allow the triangles to get coated with oil on all sides.
Fry for about 90 seconds to 2 minutes, until the chips just begin to color and are firm, not pliable.
Using tongs or a slotted spoon with a long handle, remove the chips from the oil to the paper towel-lined plate.
Immediately sprinkle with a pinch of salt. Place another paper towel on top of the chips, ready to receive the next batch.
To control the heat of the oil, increase heat to high when the triangles are added, then lover heat when the chips begin t color. This will prevent the oil from overheating between batches of chips.
Continue to cook the triangle chips in small batches, placing the freshly fried chips over a new layer of paper towels each time. Don’t forget to sprinkle with salt while still very hot and fresh from the fryer.
Once the last batch of chips are fried, pat with some paper towels to remove any excess oil.
Place freshly made chips in a basket and serve with homemade guacamole as a snack or start to any awesome Mexican meal. Also excellent for Nachos.
Blessed are they who observe His decrees,
who seek Him with all their heart
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