A Day of Feasting and Prayer

It’s hard to imagine that we’ve reached the first day of May. I swear, the older I get the more quickly time seems to move. It’s a strange feeling to realize you have far more to look back on than you do days ahead of you. Nothing is taken for granted anymore.

Each month within the secular year the Church has attached a theme for that particular month, a dedication of faith. It’s only fitting with Mother’s Day as the big highlight of May that May be the month of our Blessed Virgin Mary. Our heavenly mother, the Mother of God. Today is also the first Thursday of May. It is a National Day of Prayer. Wouldn’t it be lovely if the first day of every month were a National Day of Prayer?

Finally, today is the Feast Day of Saint Joseph the Worker. As feasts go, the Feast of Saint Joseph the Worker is both new in the scheme of things and somewhat politically motivated. In 1889 the International Socialist Conference declared May 1 as an international holiday to celebrate laborers. While that sounds innocent enough, Socialist and Communist movements are grounded in an atheist ideology. During the Cold War to combat the growing appeal that the Communist Labor Union had in some European regions, Pope Pius XIII declared May 1 to be the Feast of Saint Joseph the Worker. While still placing an emphasis on the value of workers, it was from a Catholic perspective. Saint Joseph has always been the patron saint of workers, fathers and social justice, so he was the logical choice for a feast meant to honor those who labor.

Whatever you do, work heartily, as for the Lord and not for men, knowing that from the Lord you will receive the inheritance as your reward. You are serving the Lord Christ.
Colossians 3:23-24

On this the Feast of Saint Joseph the Worker and a National Day of Prayer; let us pray:

O Father, we humbly seek the strength of Saint Joseph in our daily endeavors.
Grant us the perseverance to face challenges with grace
And the wisdom to fulfill our responsibilities with love
May his steadfast spirit inspire us to work diligently
And to serve others selflessly
Help us to find joy in our daily tasks, reflecting Your light always
Amen

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You really can’t celebrate a Feast Day without an amazing feast, right? I’ve always associated Saint Joseph with the flavors of the southwest. That’s just me. Now that the weather is pleasant, serving up something with a southwest flair from the backyard grill really hit the spot. Enjoy!

Mesquite Infused Grilled Pork Tenderloin
1 (1 lb) Mesquite Infused Pork Tenderloin
1/4 cup Arby or Barbecue Sauce
2 tablespoons Chicken Stock
Mesquite Seasoning to taste

Unwrap the Mesquite Pork Tenderloin, place on a tray and let rest on the counter for 20 minutes. This will even out the internal temperature of the meat for a more even grill.

Heat gas grill to medium-high heat using all the burners, around 400 degrees. Before placing the tenderloin on the grill, brush the grill grate with oil to prevent sticking. Once the grill has reached temperature, set it up for direct and indirect grilling. Place the tenderloin directly on the hotter side, Turn several times to sear, then move to the cooler side. Close the grill lid and cook for about 20 minutes, turning mid-way through.

Insert an instant-read meat thermometer into the thickest part of the tenderloin. The pork should reach an internal temperature of 145-degrees for medium-rare to medium doneness. Once the desired temperature is reached, transfer to a serving platter, tent and let rest for about 8 minutes before slicing. This allows the juices to redistribute throughout the meat.

While the pork is resting, place Arby or Barbecue Sauce in a small pan over medium heat. Thin with a splash of chicken stock. Season to taste with Mesquite Seasoning. Warm gently.

Slice the pork tenderloin into medallions. Drizzle with sauce, serve and enjoy.

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Granted, the best breads (corn or otherwise) are made from scratch with exact measurements and precise ingredients. But every now and again, it’s okay to be a little lazy, to reach for that box mix instead. Just remember, a little doctoring goes a long, long way.

Jiffy Jalapeño Skillet Cornbread
2 large Jalapeño Peppers
1 small Serrano Pepper
4 tablespoons Butter
2 boxes Jiffy Corn Muffin Mix
3 Eggs
3/4 cup Buttermilk
1/2 cup Sour Cream

Heat oven to 400-degrees. Grease a large cast iron skillet, place in the oven as it heats. (Bacon drippings are great for this).

Stem peppers. Slice about half of a Jalapeño into round slices and set aside. Mince the remaining peppers together. Melt butter in the microwave, set aside.

In a bowl mix muffin mix with eggs and buttermilk. Drizzle with melted butter. Fold in the sour cream until smooth. Add peppers, stir to blend.

Carefully remove the hot skillet from the oven. Pour patter into the skillet. Arrange pepper slices over the top. Place in the oven to bake for about 25 minutes or until golden brown. Cut into wedges, serve with additional butter if desired.

There’s just something about meat from the grill and spicy cornbread that demands buttery corn as a side. The quickest way to make butter corn is to drain a can of sweet corn, then warm in a saucepan over low heat with a few pats of butter. Yum!

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When the just cry out, the LORD hears them,
and from all their distress He rescues them.