Blessed Be This Beautiful Child

To everything there is a season. To everything there is a reason. Nothing in this world is without purpose. It is not always possible to understand. And yet somewhere deep inside we know, we trust, we believe.

Saint Anne was created for a purpose. Everything about her life, and her longing to be a mother was a part of a plan so great she could not comprehend it. Yet in her old age, far beyond childbearing years, God would bless her with a child. Not a son, but a daughter. A daughter conceived without the stain of original sin. A daughter without whom salvation would not be possible. Blessed be this child of God, blessed be the Mother of God. Blessed be Mary. Today the Church celebrates the Nativity of Mary, the Mother of God.

God did not come into this world on His own, in the form of a fully grown man and begin His ministry by turning water into wine. No, He came into this world a helpless baby who grew into a man, experiencing all the love and sorrow, joy and fear of any child. He so loved us, so wanted us to be reconciled to Him once more that He became man. This could not have been accomplished without Mary. From the beginning of time, from the moment Adam and Eve disobeyed the Lord, a plan had been formed and carried out. We are as much a part of this plan as Adam and Eve. They are a part of our ancestry. We are all links in the chain of humanity.

To Everything there is a Season
All things have their season, and in their times all things pass under heaven
A time to be born and a time to die. A time to plant, and a time to pluck up that which is planted.
A time to kill, and a time to heal. A time to destroy, and a time to build.
A time to weep, and a time to laugh. A time to mourn, and a time to dance.
A time to scatter stones, and a time to gather. A time to embrace, and a time to be far from embraces.
A time to get, and a time to lose. A time to keep, and a time to cast away.
A time to rend, and a time to sew. A time to keep silence, and a time to speak
A time of love, and a time of hatred. A time of war, and a time of peace.
Ecclesiastes 3:1-8

What season are you in?

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Reading for the Feast of the Nativity of the Blessed Virgin Mary
1st Reading: Micah 5:1-4A
Responsorial Psalm: Psalms 13:6AB, 6C
Gospel: Matthew 1:1-16

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This recipe is actually inspired by a roast chicken supper Hubby and I shared more than 30 years ago in a little road side diner way out in the sticks of Wyoming. If you have ever been to Wyoming and the surrounding area, you will smell the wild sage growing everywhere. The free-rage chickens eat the sage, and their meat absorbs the flavor deep inside. While I cannot replicate this amazing sage goodness since I don’t raise chickens, I do grow sage. Consider this the next best thing. The flavor of the sage is light, like a soft summer breeze.

Sage and Rosemary Roasted Game Hens
Fresh Sage as needed
2 Game Hens
4 Garlic Cloves
3 Sprigs Rosemary
4 tablespoons Butter
3/4 cup chicken Stock
Fresh Rosemary for garnish
Fresh Sage for garnish

Heat oven to 450-degrees. Line the bottom of a roasting pan with fresh sage leaves, set aside.

Split game hens in half lengthwise to butterfly. Rinse and pat hens dry with paper towels, set aside.

Peel and mince garlic. Strip rosemary needles from the sprigs, mince. Place softened butter in a bowl. With a fork mash the garlic and rosemary into the butter. Set aside.

Gently lift the skin from the breast, thighs and legs of the hens without removing the skin completely. With fingertips massage half of the buttery mixture directly onto the meat beneath the loosened skin, then onto the skin itself. Place the birds, cut side down, on the bed of sage leaves. Pour chicken stock around the outer edge of the roasting pan to prime the pan with some liquid.

Place the roasting pan into the hot oven for 15 minutes. Without opening the door, reduce heat to 350-degrees and continue to roast for another 40 minutes or until the hens are no longer pink inside.

Arrange birds on a serving platter. Tuck fresh rosemary and sage around the hens for a splash of vibrate green color.

Serve this feast with Classic Mashed Potatoes, Chicken Stock Gravy and Buttery Young Peas.

Classic Mashed Potatoes with Chicken Stock Gravy
Mashed Potatoes
8 medium Russet Potatoes
Kosher Salt to taste
1/2 cup Milk or as needed
4 tablespoons Butter
Black Pepper to taste

Chicken Stock Gravy
1 Shallot
3 tablespoons Butter
3 tablespoons Flour
2 cups Chicken Stock
Salt to taste
Black Pepper to taste

Tip: While the potatoes are cooking, make the gravy. Both will be done at about the same time.

Classic Mashed Potatoes:
Peel and cut potatoes into 1-inch pieces. Place the cut potatoes into a large pot, cover with about 2 inches of water. Season with Kosher Salt; bring pot to a boil of medium-high heat. Reduce the heat to medium-low and gently boil potatoes until tender when pierced with a fork, about 15 to 20 minutes. Drain potatoes well in a colander.

Return the potatoes to the pot; “dry” for a few minutes over low heat.

While the potatoes are cooking, gently heat the milk in a small saucepan until ready to use. Cut the butter into small pieces and set aside.

Once the potatoes are “dried” mash with a potato masher or pass through a potato ricer in batched back into the warm pot.

Add the butter; then gradually add the milk, whipping constantly with a large spoon or whisk until the potatoes are smooth and creamy. Season with salt and pepper, transfer to a warmed serving dish.

Chicken Stock Gravy
Peel and mince the shallot in a small food processor until finely minced. Set aside.

In a skillet over medium-low heat melt the butter. Once the butter begins to foam add the shallot and sauté for about 2 or 3 minutes. Sprinkle flour over the tender buttery onions and continue to sauté until a light brown roux is created, about 4 minutes or so. While the roux deepens stir constantly to prevent burning.

Slowly stir in the chicken stock; bring to a boil. Lower heat; simmer for 20 minutes for the flavors to fully develop and the grave becomes deep and rich.

Season with salt and pepper to taste. The stock gravy can be strained to remove the onion for a smooth finish or serve as is for bolder flavor and texture.

Buttery Young Peas
1 can Young Peas
1/2 Shallot
1 tablespoon Butter

Drain peas; place in a small saucepan over medium-low heat. Thinly slice shallot, scatter over the peas. Add butter, let simmer until heated through.

Transfer to a pretty dish and serve.

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Alleluia, alleluia.
Blessed are you, holy Virgin Mary, deserving of all praise;
from you rose the sun of justice, Christ our God.
Alleluia, alleluia.