The Last Ember Days of Pentecost

Here we are at the last Saturday of May. For many of us this is a part of a long weekend. As often in the case of long weekends, our family gathers on Sunday to celebrate together. It’s a nice way to break up the long weekend. This year is a little different, but we’ll chat about that later.

Today is the last Ember Days of Pentecost. In days of old, we would be fasting today. The church had many more days of fasting, penance and prayers back then. Many of what some may consider “man-made demands” have fallen by the wayside. Rules such as no meat on Fridays throughout the year, women to be veiled when entering a church, some Holy Days of Obligation beyond Sundays just to name a few are now gone. While the Church has not admitted this, I believe it was a result of competition with less demanding denominations. Church leaders were afraid that if they continued to impose restrictions that were too difficult, the faithful would bow out and become Born Again, Baptist, or Methodists – anything other than strict Catholic. Catholic attendance, especially since the pandemic of 2020, is down. So I’m really not sure what lax rules did to permote attendance. Interestly enough in our parish the Mass with the largest attendence is the Traditional Latin Mass, with all those “man-made demands” still in place. It’s beautiful to see people in their Sunday best, women veiled and everyone with a rosary.

According to recent studies in the United States, of those Catholics who were banned from attending Mass in person during the pandemic, only 30% have returned now that the churches are opened. Ironically, that’s the same percentage of Catholics who believe the Eucharist is Christ’s Divine Body and Blood. For the 70% who have not returned, receiving communion as part of Sunday worship isn’t a priority since they see it as symbolic. Streaming Sunday Services at a time of their choosing is fine. For me, it’s not. I hungered not only for the fellowship found in worship together but for my soul to be fed. I am blessed in that Hubby feels as I do. We grow closer as we worship and pray together. My heart overflows with love for him each time we kneel together.

I’m not sure how reinstating the more stringent customs of the past would help attendance. But I do think we need to teach our history and respect what once was. To understand the roots of our faith can only help to strengthen that faith. We all need faith in our lives. Without faith, the voids within us will be filled by something else. The vessle of humanity was never designed to be empty.

Today on this final day of giving Thanks to the Lord for the blessings of Summer, let us also remember to ask for protection in these trying and turbulant times. Don’t let the Devil fool you into believing he doesn’t exist. Evil is here moving about freely no longer confined to the shadows since we choose not to see.

Wow – sometimes I freak myself out. I know it might seem as though people with strong faith are crazy – but ask yourself this – what if we aren’t?

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Spicy Enchilada Stuffed Bell Peppers
1/4 Red Onion
1 large Serrano Pepper
4 Bell Peppers for stuffing
1 lb Ground Beef
1/2 lb Chorizo
3 tablespoons Taco Seasoning
1 (4 oz) can Hatch Green Chilies
6 tablespoons Tex-Mex Red Enchilada Sauce
2 cups Mexican Cheese Blend
4 tablespoons Sour Cream
Cilantro for garnish

Heat oven to 350-degrees. Line a baking sheet with foil and set aside until ready to use.

Cut onion in half from root to tip, then in half again. Reserve all but a quarter of the onion for another purpose, dice remaining. Stem Serrano pepper, finely dice retaining seeds for extra heat if desired. Place bell peppers on the counter to check stability. Carefully trim as need for an even bottom. Stem bell peppers; hallow out peppers for stuffing. Set aside.

In a cast iron skillet, brown ground beef with chorizo over medium-high heat, breaking meat apart as it browns. Add onions and diced Serrano peppers, continue to cook until vegetables have softened. Drain well to remove as much grease as possible.

Season with taco seasoning, stir to blend. Stir in hatch chilies and enchilada sauce. Simmer over low heat until filling has thickened.

To stuff the bell peppers; start with several spoonfuls of the meat mixture. Top meat with half of the cheese, then remaining meat; leaving room for the remaining cheese. Cover peppers in foil. Bake peppers in the heated oven for about 35 minutes or until bell peppers are softened and the cheese is fully melted over the tops.

While the stuffed peppers bake, snip cilantro for garnish and set aside. Remove peppers from the oven. Top with remaining cheese, then continue to bake another 5 minutes for the cheese to melt.

To serve dollop each pepper with sour cream and a scattering of cilantro. Serve stuffed peppers alongside favorites such as refried beans and Mexican Rice.

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But above all, my brothers and sisters, do not swear, either by heaven or by earth or with any other oath, but let your “Yes” mean “Yes” and your “No” mean “No,” that you may not incur condemnation.