Let The Advent Season Begin

Today marks the New Advent Season, a new year for the Church. Think of this as New Year’s Day for Catholics. It is the first day of Year C in the Gospel Readings for Sunday. Year C is the Gospel of Saint Luke.

The Advent Season is important for two reasons. First, the most obvious is that we prepare our hearts to welcome the Birth of the Christ Child on Christ-Mas morning. The second is to prepare the way for His return. It doesn’t matter which Christian Faith speaks to you, the belief shared by all Christians is that He will come again. The story of salvation did not end on the cross.

Those who are prepared are also eager and unafraid. No matter your station in life, God fills your heart with such joy and unconditional love, you cannot help but to be lifted up. This is my favorite time of the year because lighting the advent candles in our home is something we can share together. It brings inner warmth unlike any other season. May the Lord be with you now, and fill your spirit.

ADVENT PRAYERS
Opening Prayer: Lord God, Lamb of God
Let Yours blessings come upon us
As we light the candles of this Advent wreath.
May the wreath and its light be a symbol
Of Christ’s promise of eternal salvation.

Response: Let us go rejoicing to the house of the Lord.

Light the first Purple Candle (Hope)
Prayer: Blessed are you, Lord, God of all creation.
In the darkness and in the light, Holy is Your Name.
We place our hope in you, Oh Lord,
As we prepare our hearts to celebrate the coming of the Lord

Response: Now and forever. Amen.

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Parisian Pork Medallions
1 (1 lb) Pork Tenderloin
Salt to taste
Black Pepper to taste
1 tablespoon Vegetable Oil
1/4 cup Half-and-Half
1 tablespoon Dijon Mustard

Cut pork tenderloin into eight to ten 1/2-inch thick slices. Working with one slice at a time, place pork into a quart-size bag. With a meat mallet, flatten the pork to a thickness of a quarter inch. Season each slice with salt and pepper, set aside. In a measuring cup whisk together the half and half with mustard. Set aside.

In a large skillet heat oil with 1 tablespoon butter over medium-high heat. Add pork medallions, cook about 2 minutes per side, until nicely browned.

Reduce heat to low. Remove pork to a platter, keep warm. Pour mustard mixture into the empty skillet. Scrape up any browned bits into the pan sauce. Remove from heat, whisk in remaining butter 1 tablespoon at a time until fully blended. Return medallions to the skillet, turn to coat in the sauce. Continue to simmer until heated through. Return pork to serving platter, drizzle with sauce. Serve and enjoy.

Easily Farmhouse Rice Pilaf
1 box Farmhouse Rice Pilaf
1 cup Chicken Stock
1 cup Water

Empty seasoning pack from rice into a saucepan. Add chicken stock and water, Whisk until seasoning and liquid is well-blended. Add rice.

Bring to a boil over medium-high heat. Rescue heat to low, cover and simmer for 25 minutes. Remove from heat, let rest for 5 minutes. Fluff rice just before serving.

Steamed Broccoli with Peppered Butter
12 oz Broccoli Florets
2 tablespoons Butter
1 teaspoon Black Pepper

Break up broccoli. Place in the basket of a vegetable steamer. Fill water level to HIGH. Steam for 15 minutes or until tender-crisp.

Place butter in a small bowl. Add pepper, press to blend. Once the broccoli has steamed, top with butter. Toss to coat and serve.

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Men withering away for fear, and expectation of what shall come
upon the whole world
For the powers of heaven shall be moved;
And then they shall see the Son of man coming in a cloud,
With great power and majesty.
Luke 21:26-27