Blessed Are the Merciful

The day that is past must not judge the day that is present, nor the present day judge that which is past. It is only the Last Day that judges all. – Saint Francis de Sales

I’m not sure just how much more I can say about the Miracle of the Spinning Sun and Our Lady of Fatima. While the Church has declared these events to be true, as Catholics we are not required to accept and thereby believe. It all comes down to faith.

There is such a difference between believing and knowing. To believe something is true doesn’t necessarily make it true. To know means there is proof. I know one plus one equals two. I know water in its liquid form is wet. These are facts. The beauty of believing is that it requires faith. Faith does not come from your head but your heart. Although I suspect mine would say Hey, I KNOW God is real and that Christ Jesus died for the forgiveness of sins. Where is the proof? Just take a look around. When you open your heart to Jesus – truly open your heart – it changes who you are as a person.

I’ve heard others criticize those who come to Jesus simply as an insurance policy. You know, just in case there really is a hell and eternal damnation, I’ll say I’m a Christian. Maybe we shouldn’t be so quick to citizen. Instead, invite that person to come to Church with you, pray with you, read scripture with you. What began as an insurance policy will eventually take hold. All it takes is one step toward God. He is willing to meet you more than half way.

One of the things I love about the Catholic Faith is our relationship with Mary. She is so gently, so loving. Sometimes it’s easier to open up to our mother. As a good mother, she will point you in the right direction and stand by you before the Lord. Fear not. The best advice in scripture.

May this day of Miracles bless you and fill your heart with joy.

Baked Onion Chicken Thighs
1 envelop Dry Onion Soup Mix
1-1/2 cup Dry Breadcrumbs
Pinch Black Pepper
2 Egg Whites
2 tablespoons Water
6 boneless Chicken Thighs
Salt to taste
Black Pepper to taste
1 tablespoon Butter

Heat oven to 425 degrees. Line a rimmed baking sheet with parchment paper, set aside.

Empty dry soup mix into a zip-lock bag. With a rolling pin, crush soup. Empty the crushed soup in a pie tin. Combine soup mix with bread crumbs and a pinch of pepper, set aside. Separate the egg whites from the yolks. If desired, reserve yolks for another purpose. In a pie tin whisk egg whites with the water, set aside.

Season chicken with salt and pepper, dip into egg whites, then roll in breadcrumbs. Arrange on the prepared baking sheet. Set aside.

Melt butter, drizzle over the chicken. Place in the heated oven to bake for 20 minutes or until chicken is cooked through.

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.

Note: For fluffier potatoes, place paper napkins over the pot to absorb the steam rising off the potatoes as they dry.

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. If desired, place a pat of butter on top to melt into the potatoes.

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.

Serve this delicious supper with your favorite vegetables such as green beans or young peas.

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All the ends of the earth have seen
the salvation by our God.