The Way of Saint James

It seems fitting that the Way of Saint James and Scallop Day share the same date. After all, the Scallop Shell is a symbol of the Way of Saint James.

The Way of Saint James is a 75-mile walk that typically begins at the southern tip of France across the northern point of Spain, ending at Caminos de Santiago. While Pope Alexander VI established The Way as a Catholic Pilgrimage sometime around 1492, people continue to make the journey for both spiritual and personal reasons. They come from all walks of life, some religious, others not.

It’s an amazing experience, so vastly different from an American perspective. We value our privacy far too much to walk among strangers, dine among strangers and share sleeping quarters. Hostels are not the American way. I would find it refreshing. Strangers scare me more than anything else in life, but I have learned to be open to the gifts strangers bring. I believe that’s God at work in my life when He quiets my fears and shows me something amazing. I can only imagine how truly blessed those weary travelers must feel by the end of their walk. Even for those who aren’t religious, I think by the end God has whispered and they have heard. It might not be an earth-shattering experience, but in time the miracle of faith will find a way to awaken the soul.

I know, you were probably expecting baked scallops or crab stuffed scallop shells, right? Depending upon the route taken, you might spend time in Portugal. So I thought for a change of pace, and to avoid the obvious choice for supper, we’d endulge in a little Portuguese Feast. Have a blessed and beautiful day!

Portuguese Thyme Chicken Thighs
4 Garlic Cloves
8 boneless Chicken Thighs
Salt to taste
Black Pepper to taste
3 teaspoons dried Thyme
Olive Oil, to taste
Sunflower Oil to taste
1/2 cup White Wine
4 tablespoons Butter

Heat oven to 350-degrees. Peel and chop garlic, set aside.

In a small bowl, mix together the salt, pepper, chopped garlic and dried thyme. Arrange thighs in a baking dish, sprinkle with the seasoning mixture, then drizzle with a little olive oil and a little sunflower oil. Add the white wine.

Bake uncovered in the heated oven for 40 minutes or until cooked through. Dice pieces of cold butter. Place a little pat of butter on each thigh. Increse oven to 400 and cook for a few more minutes for the butter to melt and baste the thighs.

Lime Zest Rice
1 cup White Rice
1-1/2 cups Water
1/2 cup Chicken Stock
1 Lime, zested
Pinch Kosher Salt
Parsley Flakes to taste

Place rice in a saucepan with the water and chicken stock. Zest lime into the pot along with a pinch of kosher salt.

Cover, bring to a boil, then reduce heat and simmer for 15 minutes or until the rice is tender. Let rest for 5 minutes. Add parsley flake, fluff. Keep warm until ready to serve.

Tomato Wedges
2 large Tomatoes
Drizzle Olive Oil
Salt to taste
Black Pepper to taste

Cut tomatoes into wedges. Arrange on a plate. Drizzle with olive oil then season with salt and pepper. Chill until ready to serve.

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Serve it up all together for a delicious and some-what healthy supper. Don’t forget the wine!

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 Keep me safe, O God; You are my hope.