Today within the Church is the Memorial Feast of Our Lady of the Rosary. Catholics tend to use “feast” as a way to celebrate particular days throughout the year. In reality, there are Solemnities, Feast Days and Memorials.
Solemnities are the highest ranking of special days. These are fixed dates in relationship to one another, although the date on the secular calendar may change. While Christmas is always December 25, the date of Pentecost is fixed in that it is celebrated fifty days after Easter. Easter is fixed in that it is the first Sunday after the first Full Moon on or after March 21. Fixed in their relationship to one another yet moving on the calendar. Yeah, that’s a boat load of confusion I will never understand.
Feast Days are the second most important celebrations in the Church year. These typically are celebrated for a Saint now in heaven or an event in the life of Jesus or our blessed Mother Mary. Third in the ranking of celebrations are Memorials. Today is a memorial in that we recall a particular event, but not one that took place in the life of Mary. It recalls a victory over the Turks by the Holy League in 1571. The League should have lost, they were outnumbered, out gunned and out skilled. Yet Europe banded together before the battel and prayed the Rosary.
The Rosary is just as important for victory today as it was all those years ago. Prayer is key. While some outside the Church are confused by the Rosary, thinking it is a form of Marian worship, that’s really not what the Rosary is all about. The beads help us to keep track of the repetitive prayers. Each of five groups of prayers are recited while reflecting on moments in the life of Jesus. The Sorrowful Rosary for example recalls moments of great sorrow from the Agony in the Garden to our Lord’s Crucifixion and death on the cross. Repetitive prayers keep the mind busy while the soul meditates and is filled with the Holy Spirit.
Prayer, and in particular praying the Rosary, is our greatest weapon against the evils of this world. This does not mean bad things will not happen. Unfortunately bad things do happen to good people. Prayer changes how those things affect us not only now, but in the next life, too. We can let fear and hate and all the negativity around us rule, or learn to turn it all over to God.
I have enough on my plate, thank you. I’d rather turn it over to the Lord every chance I get.
Once upon a time, in another life, I spend many a weekend riding in cattle round ups. While I loved riding out on the range, what I loved most about those days was Huevos Rancheros at start the day. Here’s to the cowboy life and some sizzling Steak and Eggs!
Huevos Rancheros and Steak Breakfast
Mexican Breakfast Steaks
1 lb Top Round Steak
1/4 cup Beef Stock
1/4 cup Tequila
2 tablespoons Lime Juice
1 tablespoon New Mexican Red Chili Powder
1 tablespoon Taco Seasoning
1/8 teaspoon Cayenne Pepper or to taste
1/8 teaspoon cumin or to taste
Salt to taste
Black Pepper to taste
2 tablespoons Spicy Olive Oil, divided
Trim steak of any excess fat, cut into individual steaks about the same size. Pound thin with a meat mallet. Place steaks in a marinating container and set aside.
In a measuring cup, whisk together beef stock, tequila, lime juice, chili powder, taco seasoning, cayenne and cumin. Pour marinade over steaks, turn meat several times to coat.
Marinate steaks for 8 hours or overnight. Remove from the marinade and set on the counter for 30 minutes.
Heat a large cast iron skillet over medium high heat until almost smoking. Add a tablespoon of spicy olive oil, swirl the pan to coat in the oil. Sear steaks in batches, about 3 minutes total cooking time depending upon thickness of steaks. Repeat until all the steaks have been seared.
Wrap in foil and keep warm until ready to serve.
Huevos Rancheros
½ medium White Onion
1 tablespoon Spicy Olive Oil
1 (10 oz) can Fire-Roasted Ro-Tel Tomatoes
2 tablespoon minced Pickled Jalapeño Peppers
Cumin Seasoning to taste
Salt to taste
Corn Tortillas as needed
Butter as needed
Eggs as needed
Note: 1 tortilla per person. Servings could be anywhere from 1 to 3 eggs per tortilla, as desired.
Cut onion in half from root to tip. Reserve half for another purpose. Mince remaining half and set aside.
Heat oil in a skillet or sauté pan over medium heat. Sauté onions in the oil until translucent. Add tomatoes with their juices, chopped jalapeños and cumin. Bring to a simmer.
Reduce heat and let simmer while the steaks are seared and the eggs fried. The tomato mixture should be almost dry when served.
Heat remaining oil in a large skillet over medium-high heat, coating the pan. Once hot, warm the tortillas in the pan about 2 minutes per side until lightly fried. Wrap in foil and keep warm.
Using the same skillet as the tortillas, fry the eggs. If there is still oil in the pan used to sear steaks, drizzle into the egg pan. Add enough butter and additional oil to property fry eggs. Heat oil over medium heat. Remove skilled from burner. Crack eggs into the skillet, let cook off-heat until the whites begin to set. Return skillet to low heat and continue to fry eggs to desired doneness.
To assemble: Spoon a little Ranchero Sauce onto warmed individual plates. Top sauce with a tortilla. Top tortilla with desired fried eggs. Top eggs with more sauce. Serve alongside seared steaks and enjoy.
I give you a new commandment:
love one another as I have loved you.
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