Embrace the Third Sunday of Advent

Today is the Third Sunday of Advent. While different Christian denominations have their particular way of observing Advent, and even the colors of the candles vary, I can only speak of my Catholic observances.

Traditionally there are four candles used in the observance of Advent, one for each Sunday. Many of the faithful include a 5th candle to be lit on Christmas, signifying the birth of our Lord. The colors in the Catholic observation are 3 purple and one rose (pink). When a 5th candle is used, it is always white.

The Third Sunday signifies a turning point in the preparation of the coming of the Lord. It’s candle is rose or pink. This is the Candle of Joy, often called the Shepherd’s Candle. Just as the Shepherds were witnesses to His first coming, this Sunday we look not only to the birth in Bethlehem long ago, but to His promised return. Even the words in the prayer and response reflect our eagerness for his Second Coming.

Christ may come tomorrow, or a thousand days from tomorrow or a million years from now. It will happen in God’s time, according to His plan. This unknowing is reason enough to always be ready. How can we be ready? In 2014 Pope Francis reaffirmed the Third Sunday of Advent as the Sunday of Great Joy. Instead of worrying about all we still haven’t done to be ready for Christmas – those final touches to our spectacular menu or that last minute gift or the cards that have not yet been sent, let Joy be at the center of your heart.

For many of us that Family Christmas Dinner should always lovely. Presents under a perfectly decorated tree seems almost magical. As wonderful as these things seem, these really aren’t what matter. These moments are fleeting. Seek joy in every aspect of your journey home. Joy is not happiness. Happiness so often is dependent on external influences. Happiness ceases to exist in our darkest hours, in those moments of disappointment, of loss, or sense of failure. Joy can exist even when we mourn. Joy is a part of unconditional love, true joy is a gift from God. His gifts never leave us, even when we feel most alone.

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 1st 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.

Light the 2nd Purple Candle (Peace)
Prayer: Blessed are you, Lord; God of all creation.
Let your light shine on those who dwell in darkness.
Let the earth receive her King
And fill our hearts with Your everlasting peace

Response: Now and forever. Amen.

Light the Pink Candle (Joy)
Prayer: Blessed are you, Lord; God of all creation.
Let our heats be glad as we wait in joyful hope
For the coming of our Lord
Give us a heart, O Lord, that seeks You always

Response: O Come, O Come, Emmanuel

---

Advent Supper
Honey-Glazed Roasted Pork with Apples
Roasted Garlic Potato Squares
Haricots Verts à L’étouffée
(Stewed Green Beans)

Honey-Glazed Roasted Pork with Apples
1 Yellow Onion
3 lb boneless Pork Loin Roast
Kosher Salt to taste
Fresh Black Pepper to taste
4 tablespoons Honey, divided
4 sprigs fresh Rosemary
4 sprigs fresh Thyme
1/2 cup Apple Cider
2 Fuji Apples

Heat oven to 350 degrees. Spray a roasting rack with cooking spray to prevent sticking and for easy clean up. Place rack inside the roasting pan, set aside.

Peel onion, cut into large wedges, break apart and set aside.

Trim pork roast of excess fat, leaving some fat for flavor. Pat dry. Rub leaner side of pork with 2 tablespoons honey, season with salt and pepper. Place roast on a rack inside a roasting pan, fatter size up. Season with salt and pepper. Drizzle remaining 2 tablespoons of honey down the center of the roast. As the roast cooks, the honey will melt down the sides, glazing the roast beautifully. Arrange rosemary and thyme sprigs over the top of the roast. Arrange onion wedges around the roast, then pour apple cider over the onions.

Place in the heated oven for 45-minutes or until the internal temperature of the roast reaches 120-degrees. Remove pan from oven, close the door to retain heat. Core and slice apples. Scatter apples around the pork. CAREFULLY remove the dried herb sprigs, stripping leaves from the sprigs. Scatter roasted herbs over the top of the port. Continue to roast until the apples are tender and the pork is golden brown with an internal temperature of 160-degrees, about 40 minutes longer.

Remove the roasting pan from the oven, cover and let pork rest for 10 minutes before slicing. Transfer roast to a serving platter, slice meat. Scatter baked apples and onions around the pork roast. Spoon juices over the meat, with additional juices to use as desired when serving.

Garlic Roasted Potato Squares
3 very large Russet Potatoes
Olive oil as needed
1 Egg
1/4 teaspoon Smoked Paprika
1/4 teaspoon White Pepper
1/4 teaspoon Kosher Salt
1 tablespoon Parsley
3 Garlic Cloves
1/3 cup Flour

Peel potatoes, trim ends and sides. Cut potato into squares about an inch in size. Place potato squares in a bowl of cold water until ready to use.

Heat oven to 425-degrees. Generously coat a rimmed baking sheet with olive oil. Place in the oven and allow pan to heat.

In a large bowl, lightly beat egg. Season with paprika, white pepper and kosher salt. Snip parsley, whisk into the mixture. Peel and press garlic into the eggs. Add flour, whisk to create a batter.

Drain potatoes, pat dry. Toss potato squares in the egg mixture to coat. Lift potatoes from the egg batter with a slotted spoon, allowing excess batter to trip back into the bowl. Place coated potatoes in a colander, let drain for a few minutes.

Carefully remove hot baking sheet from the oven. Spread potatoes out in a singer layer on the hot pan. Bake for about 15 minutes, turn and continue to bake another 15 minutes longer or until golden on the outside, tender inside.

Haricots Verts à L’étouffée
(Stewed Green Beans)
1 good-size Shallot
2 Garlic Cloves
2 tablespoons Butter
16 oz frozen Green Beans
Finishing Salt to taste (Gray or Blue Sea Salt best)
Fresh Black Pepper to taste

Peel and slice shallot paper-thin. Peel garlic, slice thin, then mince and set aside.

Melt the butter in a sturdy skillet on low medium heat. Add the shallots and garlic, saute for about 1 minute.

Add the green beans, give a few twists of the salt and pepper mills. Toss to coat, cover tightly and allow to cook on low for about 15 minutes.

---

Now the people were filled with expectation,
And were asking in their hearts
Whether John my be the Christ
John answered them all, saying,
“I am baptizing you with water,
But one mightier than I is coming.
I am not worthy to loosen the thongs of his sandals.
He will baptize you with the Holy Spirit and fire
Luke 3:15-16