Our Eight Day Easter Celebration is drawing to a close as we are more than half way to Divine Mercy Sunday. I don’t know about you, but this has been a time of great joy in my heart. Each morning I watch the Son’s light rising in the east. I need no other reason to give thanks.
So often when we hear the call to draw closer to God, we hesitate. At times we feel unworthy. Sometimes it’s because we’re still a little selfish. To draw closer to God means putting aside the momentary pleasures of this life in exchange for eternal happiness. That’s not always easy to do.
God gives us wonderful gifts. The problem is that we tend to throw out the users manual. One of my gifts is language. I am good with words. However; I don’t always use that gift as God had intended. When angry or hurt or frustrated, I can use words in the most hurtful way. My prayer this day is to learn to control what comes out of my mouth. Lord, as I reflect upon Your death and resurrection, strengthen me that I might not give in to the temptation of speaking ill of other or using words like a weapon against my fellow man. Let the temptation to strike out in anger fade away. Make me more Christ-like. This I pray.
Did you know that today is also National Pigs in a Blanket Day? Yeah, we aren’t going there. At lease not today. Although today’s Arugula BLTs does contain bacon. Bacon does come from a pig (real bacon that is) so we’re in the right neighborhood.
Arugula BLTs
18 slices Hickory Smoked Bacon
2 Beefsteak Tomatoes
Handful fresh Arugula
3 Green Leaf Lettuce Leaves
12 tablespoon Mayonnaise, divided
6 slices Sourdough Bread
In a large skillet over medium heat, fry bacon until crisp. If necessary, fry in batches. Drain on paper towels and keep warm until ready to use. Once the bacon has been fried, drain and reserve drippings for the future. Wipe out skillet and return to medium heat.
While the bacon is frying, slice tomatoes into 6 beautiful rounds. Rinse and pat dry the Arugula and lettuce leaves.
Spread about a tablespoon of mayonnaise on each slice of sourdough bread. Once the skillet is ready, place the bread, mayonnaise side down, and grill until nicely golden.
Lay bread, grilled side down, on a work surface. Spread remaining 6 tablespoons of mayonnaise over each soft side of the bread. Top 3 bread slices with a lettuce leaf, 2 slices of tomato, then 6 slices of bacon. Scatter Arugula over the bacon. Close sandwich with remaining bread. If necessary secure with cocktail skewers, cut sandwiches in half. Serve with beautiful Crinkle Cut Fries and enjoy.
This is the day the LORD has made;
let us be glad and rejoice in it.
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