I truly do like the concept of Ember Days. They move with the seasons, and are intended as days of giving thanks to God for the changing weather. I understand why these were important in the past. Today most of us think of the changing seasons as swim-suit or sweater weather.
People aren’t connected to the earth and its cycles today. Those working in an office, under artificial light, and living in a high rise with fake greenery have no idea how cycles impact those who work the land. I can remember sitting in an office with my co-workers talking about an unexpected late spring frost. With the exception of one other lady (who’s family grew Almonds) no one else understood what a hard frost meant. The trees were fully in bloom and much of the crop would be lost.
Every now and again you see things floating about on Social Media about having community gardens at public schools, teaching the children about crops while filling a need within the community. Most folks my age either grew up in rural areas or had a small garden at home. We understood spring rains and summer sunshine. We knew what a harvest moon was all about, and the need to protect the ground in winter. I think Ember Days were removed from the Church calendar because people no longer could relate. In so many ways that’s sad. It also shows why there is such a divide in this country. People who dwell in the cities don’t understand the needs of those who don’t. A great example would be during the Dust Bowl. The top soil of places like Oklahoma ended up in Manhattan. Those folks began to complain, and their elected officials went so far as to look into the possibility of paving our farm lands, with holes in the blacktop for the crops to grow. Can you imagine!
Ember Days of old were days of fasting, penance and thanksgiving. Since Ember Days are no longer observed, I think we can skip the fasting. Penance is always a good idea since none of us is perfect, and a little charitable or good works is a good thing. Just as the opportunity to give thanks to God should never be passed over.
Part of my daily routine is to thank God for the day He has laid before me. It’s a gift. One that should be treasured. So often in this busy, noisy, unruly world we find ourselves in, we forget to count our blessings, however small, and to give thanks.
Thank you, Lord, for the coming spring.
Thank you for the gentle rains.
Thank you for life renewed.
You fill my world with Your goodness.
Amen.
So, remember that amazing Smoked Brisket we received for Christmas? Three pounds of smoky goodness was more than we could possibly eat in a single meal. I thought why not make a second batch of sandwiches, this time in the air-fryer? Yeah, another supper with an easy mess to clean.
Air-Fryer Barbecue Brisket Sandwiches
4 Sub or Hoagie Steak Rolls
1 lb sliced Barbecue Brisket
Olive Oil
Sliced or Shredded Cheese of choice, optional
Extra Barbecue Sauce
Split rolls open. Fill with slices of barbecue brisket. If desired, place cheese on top of the meat. Add a little extra barbecue sauce to the inside of the top bun. Close rolls and wrap tightly in foil; set aside.
Set Air Fryer for 350-degrees for 20 minutes. After 5 minutes, pause and remove baskets. Place sandwiches inside the baskets, leaving room for the air to circulate. Begin warming the sandwiches. After 5 minutes, pause and turn sandwiches over, continue to heat for another 5 minutes. Pause, check that sandwiches and the fillings are nearly warmed through. Unwrap sandwiches, brush with a little olive oil. Continue to heat until warm with the outer bread slightly crisp or toasted, only a minute or two longer.
Serve with a side such as a simple potato salad and enjoy.
Simple Russet Potato Salad
4 medium Russet Potatoes
3 Eggs
1/4 Red Onion
4 tablespoons Mayonnaise
2 tablespoons Sour Cream
1 tablespoon Red Wine Vinegar
Salt to taste
Black Pepper to taste
Peel and slice potatoes into large chunks. Place potatoes in a stockpot and cover with 1-inch of salted water. Bring to a boil, reduce heat to medium-low and simmer until potatoes are just tender but not soft, about 8 minutes. Drain well. Sprinkle LIGHTLY with red wine vinegar and set aside in refrigerator to cool.
Place eggs in a saucepan, add cold water to cover eggs. Bring to a boil, remove from heat and cover. Let sit for 12-14 minutes, then plunge eggs into cold water to stop cooking process. Once cooled, roll egg on counter to crack the shell. Return eggs to cold water and let sit for about 15 minutes. This will help to make the eggs easier to peel.
Cut a section of red onion, peel and finely mince. In a large bowl combine onions, mayonnaise, sour cream and red wine vinegar. Whisk to combine. Taste dressing and season with salt and fresh ground black pepper to taste.
Peel and chop the eggs. Add to dressing, taste dressing a second time, adjust seasonings as necessary.
Place potatoes in a large bowl. Pour egg dressing over potatoes and toss to coat. Cover and refrigerate until well chilled.
Even now, says the LORD,
return to me with your whole heart
for I am gracious and merciful.
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