“And if I go and prepare a place for you I will come back again and take you to myself, so that where I am you also may be. Where I am going you know the way.”
Thomas said to him, “Master, we do not know where you are going, how can we know the way?” Jesus said to him, “I am the way and the truth and the life. No one comes to the Father except through me.”
John 14:3-6
The Way. The Truth. The Life. It seems we are always searching for answers, wandering about. One of the most popular pilgrimages for believers and skeptics alike is that of the Camino de Santiago, the Way of Saint James the Greater or simply The Way. Of those completing the pilgrimage, 39% are between the ages of 18 and 45; with 40% between 46 and 65; and only slightly less than 12% are over 65. While young people might benefit most from the experience, with a lifetime ahead of them to contemplate all that they have encountered on a walk of this magnetite, the older you are the more ready you might be for the full depth of the experience, having gleamed some wisdom over the years. Unfortunately, the older you are, the less likely you are to complete the journey as intended, on foot.
While I love to look at pictures and contemplate what it might be like to walk every day for 5 weeks, each day with a new revelation; lesson, impression, there is no way I would survive. When Hubby and I participate in Church Procession be it in support of life, in adoration or various other reasons those walks are no more then 4 or 5 miles. By the end of the walk, I am done. It’s exhilarating and uplifting, but exhausting. At this point in my life I would settle for a pilgrimage Confession and Mass at the Cathedral of Santiago de Compostela.
Today we celebrate the Way of Saint James. It’s a beautiful Friday, the 27th day of the Easter Season. This is a recipe I had originally created to be made with Scallops. Rather than re-share yet another recipe, I thought let’s adapt it for Pacific Cod. Are you hungry?
Pacific Cod Diablo Style
2 Pacific Cod Filets
2 tablespoons Cajun Seasoning
2 tablespoons Olive Oil
2 Jalapeño Peppers
Rinse cod and pat dry with paper towels. In a small bowl combine Cajun Seasoning with olive oil. Stir to create a thick paste. Brush some of the paste in a casserole dish. Add cod, turn several times to coat well. Brush remaining seasoning into the cod for a second coating. Cover and refrigerate for about 3 hours or overnight for the flavors to penetrate the fish.
Heat oven to broil with the rack about 5 inches from the heat source. Remove cod from the refrigerator. Place fish on a broiler pan. Stem Jalapenos, slice into rounds. Arrange slices around the fish. Broil about 4 minutes per side, until flaky. Serve with Spicy Rice and a Southwest Chopped Salad.
Spicy Rice
1 Jalapeño Pepper
1 can Diced Tomatoes
1/4 Yellow Onion
1 box Farmhouse Mexican Rice
1-3/4 cups Water
Stem and dice Jalapeño Pepper. Cut a quarter wedge of onion, peel and dice. Drain diced tomatoes.
In a sauce pan with a tight fitting lid add water; peppers, onion and tomato. Stir to blend. Add rice and seasoning mix, stir again. Cover; bring to a boil.
Reduce heat to low, simmer rice for 25 minutes. Let rest for 5 minutes, then fluff just before serving.
Southwest Chop Salad
1 bag Commercial Southwest Chop Salad Kit
1 cup Grape Tomatoes
Empty chopped salad into a bowl. Slice tomatoes in half, scatter over the top of the salad. Add dressing pouch from the kit, toss to combine and coat in the Creamy Cilantro Dressing.
Just before serving, sprinkle salad with the Tortilla Strips and Sunflower Seeds that came with the kit. Serve and enjoy
I am the way and the truth and the life, says the Lord;
No one comes to the Father except through me.
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