Ashes to Ashes

The Lord God formed man out of the clay of the ground and breathed into his nostrils the breath of life, and the man became a living being.
Genesis 2:7

Ashes to Ashes. Dust to dust. These words are a reminder that death will come to all living being. The flesh of man shall return from which it came. References of this can be found throughout scripture, both old and new.

By the sweat of your brow you will eat your food until you return to the ground, since from it you were taken; for dust you are and to dust you will return.
Genesis 3:19

He throws me into the mud, and I am reduced to dust and ashes.
Job 30:19

Our physical bodies will return to dust, but our spiritual beings will return to God, to stand before Him in judgment.
Matthew 6:19-21

When we receive ashes on our foreheads on this day, it is to serve as a reminder that rich or poor we shall all return to the earth from which we came. What we have in this life does not change the reality of death. What we do in this life does make a difference in the hereafter. God will not judge you by the car you drive or how fat your bank account is when you die. He will judge you by how you cared for others. How you treated those who loved you and more importantly how you treated those who hated you. Before we are judged, God gives us so many opportunities to repent, to turn to Him, to make a difference before we die. It need not be a grand gesture. Toss the tiniest pebble into still waters and watch the ripples grown. All He askes is that we be that pebble. He will take care of the rest.

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Once upon a time Hubby and I fasted on Ash Wednesday. That is we ate on Tuesday night and did not eat again until Thursday morning. Today the Church says a complete fast is not healthy. The requirement of fasting and abstinence has age restrictions as well. Worldwide it is 14-59. Within the United States it is 18-59. Hubby and I are beyond the age when fasting on Ash Wednesday is required. Yet we fast anyway, foregoing food from sundown Tuesday to sundown Wednesday. Our meal on Ash Wednesday is small in comparison to other days, usually a soup of some kind and bread. Since I already had a big bag of Bay Scallops in the freezer from a sale earlier in the month, this was the perfect reflective supper on a day of reflection.

Cajun Bay Scallop Chowder
6 small Red Potatoes
3 Young Carrots
2 Celery Ribs
1/2 Yellow Onion
1 Garlic Clove
4 oz Brown Mushrooms
1 lb Bay Scallops
2 tablespoons Butter
1 tablespoon Cajun Seasoning
Pinch Cayenne Pepper
2 tablespoon Flour
2-1/2 cups Milk
Mesquite Seasoning to taste
1 teaspoon Salt
Pinch Black Pepper

Scrub potatoes, dice into small pieces. Peel carrots, slice into rounds Cut larger round in half or quarters for equal portions and quick cooking. Clean, trim and slice the celery. Cut onion in half from root to tip. Reserve half for another use. Peel and dice remaining half. Peel and mince garlic. Clean, stem and slice the mushrooms. Set aside.

Rinse bay scallops under cold water. Pat dry, keep refrigerated until ready to cook.

Place diced potatoes into the steamer basket of an Instant Pot. Pour a cup of water into the pot. Manualy set PRESSURE COOK – 3 MINUTES – HIGH. Once potatoes are done, release the pressure and set potatoes aside.

Place the sliced carrots in a soup pot with enough water to cover the carrots. Bring to a boil, let cook until carrots are tender, about 8 minutes. Drain and set aside.

Melt the butt in the now empty pot over medium-low heat. Cook celery, onions, garlic and mushrooms seasoned with Cajun Seasoning and a pinch of cayenne. Stir frequent, cook until the onions are tender but not yet browned, about 5 minutes. Add potatoes and carrots to the pot, stir to blend. Let cook until potatoes just begin to brown, another 3 minutes or so.

Sprinkle flour over the vegetable mixture. Sauté for about 4 minutes over low heat to cook off the raw flour taste.

Add milk, cook, stirring constantly until the chowder begins to bubble and thicken. Add the scallops, season with mesquite seasoning, salt and pepper. Continue to simmer until the scallops are opaque, about 6 minutes.

Ladle Cajun Scallop Chowder into bowl. Serve with warm French Bread.

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If today you hear His voice
Harden not your heart