Welcome to the Twenty-Fifth Sunday in Ordinary Times, Year C in the three-year cycle. This designation simply tells the faithful what Scriptures will be read today at Mass and the proper Responsorial Psalms. It is also the twenty-first day of September. This means today we acknowledge the feast day of Saint Matthew, Apostle and follower of our Lord.
Just for the record, none of today’s readings come from Saint Matthew. Today’s Gospel is actually from Saint Luke. The message is one of what it means to be a trustworthy steward.
You might be wondering why I chose an image from the TV Series The Chosen to represent Saint Matthew. None of us knows what any of the Apostles might have looked like beyond their Jewish features. Until Dallas Jenkins came along, most of Hollywood and the images of the Apostles found in paintings depict old men with white hair. It makes sense if for no other reason than we equate age with wisdom. It is possible that Matthew was older than the other Apostles since his occupation was that of tax collector rather than one that required physical stamina. Dallas has further complicated Saint Matthew by making it apparent right from the start that Matthew; while good with numbers, lacked social graces and might have even been what we consider today to be a person on the Autistic Spectrum. Some are bothered by this. I say we really don’t know. If we can accept Jesus calling a tax collector to follow Him, why not someone that was further handicapped in his ability to understand social norms. Of the four Gospels, Matthew’s is the longest, with meticulous attention paid to detail. This could point to a sign of autism or simple tell us something about his personality. Someone who worked with numbers would be detail oriented.
As a Catholic, there are more pressing issues with Dallas Jenkins than how he has chosen to portray Matthew. If the family name Jenkins sounds familiar, it is because he is the son of Jerry B. Jenkins, one half of the Left Behind book series that brought the idea of end times and the rapture to the forefront in the later part of the 1990s. The series received both acclimations and stark criticism, especially for promoting fears about the trends of globalism, one-world government and obvious anti-Catholic sentiment. As a Catholic, I read the books with a grain of salt and viewed the anti-Catholic remarks as obvious ignorance of faith. Catholic have been misunderstood since the time of the Reformation. This is especially true today among Evangelical Christian groups with non-denominational origins. These are the same folks who think we worship Mary and pray to the saints. These beliefs are not accurate but rather a part of their ignorance.
As someone who does not believe in the Rapture, I saw those “left behind” as true warriors of the faith – kicking the devil’s butt and saving others by leading them to Christ. It’s all a matter of perspective.
Family Grand Slam Breakfast
Smoked Bacon
1 lb Applewood Bacon
Heat a griddle to medium heat. Fry bacon almost until crisp. Drain bacon drippings and set aside for the eggs.
Hold bacon in a warm oven until ready to serve.
Better than Perfect Has Browns
1-1/4 lbs Russet Potatoes
Salt to taste
Black Pepper to taste
1-1/2 tablespoons Olive Oil
1 tablespoon Butter
Paprika (optional)
Peel potatoes. Coarsely shred the potatoes using a hand-held shredder or food processor with a coarse shredding blade.
Place the shredded potatoes in a large bowl; add enough cold water to cover potatoes completely. Stir well; drain in a colander in the sink. Repeat rinsing and draining two or three times until the water runs clear. Drain again, pressing out as much water as possible with a rubber spatula. Line a salad spinner with paper towels, add potatoes and spin. Repeat if necessary until the shredded potatoes are dry. Transfer the potatoes to a large bowl; sprinkle with salt and pepper, toss to combine.
Heat 1 tablespoons of oil and the butter in a 10-inch nonstick skillet over medium-high heat until the butter begins to foam. Add potatoes to the skillet, spread into an even layer. Gently press down on the potatoes with the pack of a spatula. Reduce heat to medium. Cook potatoes without disturbing for 12 minutes or until the bottom is a golden brown.
Invert a baking sheet or large place over the top of the skillet. Carefully invert the skillet with the baking sheet or plate to transfer the potatoes brown side up. Return skillet to the heat, add remaining tablespoon of oil if necessary to coat the bottom. Carefully slide the potatoes back into the skillet, uncooked side down. Continue to cook without disturbing for about 8 minutes more or until bottom is golden brown. If desired, sprinkle with paprika for richer color just before serving. Keep warm until ready to serve.
Silver Dollar Buttermilk Pancakes
Nonstick Spray as needed
1-1/4 cups Flour
1 Egg
1-1/4 cups Buttermilk
4 tablespoons Sugar
1 heaping teaspoon Baking Powder
1 teaspoon Baking soda
4 tablespoons Vegetable Oil
1 teaspoon Vanilla
Pinch Salt
Butter as needed
Heat a griddle to medium-low heat. Spray with cooking spray. Spray a pancake spatula with cooking spray.
In the bowl of a stand mixer combine flour, egg, buttermilk, sugar, baking power,. Baking soda, oil, vanilla and a pinch of salt. Beat until smooth without over-working the patter.
Ladle the batter onto the prepared griddle, forming 4-inch circles. Increase temperature to medium, cook pancakes until the edges appear slightly dry and the underside is golden, about 2 or 3 minutes. Flip pancakes, continue to cook another 2 minutes or until golden. Repeat until all the batter has been used.
Lightly butter pancakes as they are pulled from the griddle. Stack together and hold in a warm oven until ready to serve.
Dirty Scrambled Eggs
2 tablespoons Bacon Drippings
8 large Eggs
Salt to taste
Black Pepper to taste
Heat bacon drippings in a large skillet along with the vegetable oil over medium-low heat.
Crack eggs one at a time into the skillet (or into a bowl if you prefer, then pour into the skillet). Season with salt and pepper. Break yolks and let eggs cook for about 2 or 3 minutes to begin to set. Scramble with a large plastic fork or spatula, pulling bacon bits into the eggs. Cook until no longer runny but not dry.
Remove eggs from the skillet to a warm serving platter. Enjoy all the best of breakfast on a single plate.
Praise, you servants of the LORD,
praise the name of the LORD.
Blessed be the name of the LORD
both now and forever.
Praise the Lord who lifts up the poor.
Welcome to Rosemarie's Kitchen 