Growing up Catholic made me feel special in a way. My faith was woven into the very fabric of my life. God ever present was comforting. It still is, but I wonder about the generations to come.
When I was a young girl, we were veiled. We wore modestly appropriate clothing. Men removed their hats when entering the Church. Every young boy was dressed like his father. Sunday best did not mean you wore something expensive. You wore your best, it was reserved for Sundays when you were in the presence of Jesus. There was a code of behavior, of respect.
More and more Catholics lack an understanding about what it means to be Catholic. When the bells are rung during the consecration it signals that moment when Heaven and Earth are one, that the Holy Spirit is present, the Host is no longer just a flat piece of bread but has been transformed into the Body and Blood of Christ. Just as those present at the Last Supper were invited to partake in the first Communion, we are invited to be a part of that same Communion.
I think some of that has gotten lost along the way. When we no longer wear our Sunday Best, we really aren’t putting much thought into where it is we are about to enter – into His Holy Dwelling Place on earth. When we so casually walk up to receive Communion and stick out our hand rather than have the Eucharist placed on our tongue, there is no sense of humility or reverence for what has taken place. Some Churches have done away with the kneeler completely.
Once upon a time there were but two lines for Communion up the center of the church. The priest was the only one allowed to give Communion. He walked back and forth before the kneeler along with an alter server who placed a Communion Plate under the chins of the faithful to protect the Eucharist or any microscopic portions of it from falling to the ground. There was a deep reverence for every aspect of the Mass from the opening prayer, the presentation of the gifts, the Communion and closing blessing.
Since Vatican II many of the perceived harsher expectations place on practicing Catholics have been lifted. A fasting day of penance is not from midnight to midnight. Today you are allowed to eat, just in smaller portions. A Communion Fast is no longer from midnight until after receiving Communion the following day. It has been reduced to just an hour. Kneeling for Communion, receiving on the tongue, veiling and even how we dress is all optional. These changes were made not because the Church got it wrong in their restrictions, but because the people found it too difficult. Don’t even get me started on difficulty.
What I do find interesting is that in recent years, while the conversion to the Catholic Faith isn’t what it once was, the largest converstion has been seen in the Latin Rite, with all it’s observances and restrictions in place. People need traditions, especially in a world that seems to lack clear direction.
Once upon a time the Epiphany was January 6. It was also known throughout the world as the Feast of Three Kings. This was to commemorate the arrival of the Magi and the revelation that the Messiah was indeed born in Bethlehem, just as the Lord had promised. In 1970, as part of enacting the changes of Vatican II, the Celebratory Mass of Epiphany was moved to the first Sunday following January 1. This year the Mass of the Epiphany is today, which is also the Feast of Saint Elizabeth Ann Seton, the first American Saint. Today we will attend Mass and as a parting gift be given chalk that is blessed. The chalk is meant to mark our front door for the coming year. Since our door is white, and the chalk is also white, I hang a chalk board on the door; changing the inscription from year to year.
As part of the larger Catholic Community, today we will publicly celebrate the Epiphany. Privately we will observe the traditions of January 6th just as I did as a girl.
Lemon Garlic Chicken Thighs
1 White Onion
4 Garlic Cloves
1 tablespoon Lard
8 boneless Chicken Thighs
1 teaspoon Salt
1/4 teaspoon Paprika
1/2 cup Chicken Stock
1/4 cup White Wine
1 large Lemon
1 teaspoon Dried Parsley
4 teaspoons Arrow Root or as needed
Peel and dice onion, set aside. Peel and mince garlic, set aside.
Set Instant Pot to Sauté, Medium Heat, 8 Minutes. Add lard to melt. Once ready scatter in the diced onion, sauté in the fat.
Add garlic and chicken. Season with salt and paprika. Stir in chicken stock and wine. Cut lemon in half, squeeze juice into the pot. Stir to blend. Scatter parsley over the mixture, secure the lid on the Instant Pot
Select Pressure Cook, High, 14 Minutes. Press start. Allow cook time to complete, then release steam valve to vent immediately.
Remove thighs from the insert, place into a serving dish and keep warm. Create a slurry with some of the cooking liquid and the Arrow Root. Place insert on the stove-top over medium-low heat. Add the slurry and let the sauce thicken. Pour over the chicken just before serving.
Garlic Butter Linguine
8 oz Linguine
4 Garlic Cloves
4 tablespoons Butter
Cracked Pepper to taste
Bring a pot of well salted water to a boil. Cook linguine al dente; about 9 minutes.
While pasta is cooking, peel and mince garlic. Heat a small sauté pan, add butter, garlic and cracked pepper. Sauté until the butter is melted. DO NOT let the garlic brown.
Drain pasta, place in a warm serving bowl. Pour butter mixture over pasta, toss to coat evenly.
Serve and enjoy.
The kings of Tarshish and the Isles shall offer gifts;
the kings of Arabia and Seba shall bring tribute.
All kings shall pay Him homage,
all nations shall serve Him.
Lord, every nation on earth will adore You.
Welcome to Rosemarie's Kitchen 