Making Lent Count

Years ago, when Kiddo was a kid, our church has a wonderful “Tradition” during the Lenten Season. Most of us know the story of Christ crowned with thorns on that first Good Friday. This Crown of Thorns might not be accurate, but it’s meaning is.

The Gospels were written in Greek, then translated again and again. Some believe the crown fashioned by the Roman soldiers might not have been made from thorns as depicted in much of the Christian images we see today, but rather a wreath placed on His head made from acanthus. Visually, this is very different from the crown of thorns we’ve come to know. Acanthus is a leafy, relentless weed that grows throughout the Mediterranean. If this is the case, and chances are it is, what the Romans were saying is that Christ was nothing more than a pesky weed, as were His subjects, the Jews. The crown was meant as a symbol of humiliation and mockery. While the visual impact of pounding a crown of thorns into someone’s head, with blood dripping down from the wounds is far more horrific, the meaning of a crown of weeds is just as powerful.

Since Christians today relate to the Crown of Thorns as depicted in art, our parish would hand out wreaths of bread with toothpicks sticking out to represent the thorns. From the beginning of the Lenten Season until Good Friday the challenge for families was to remove the thorns, leaving just the Crown of Glory. It was through good works, acts of charity and kindness to others without any expectaton of reward that the thorns were removed. Each time a toothpic was pulled from the wreath it served as a strong visual aid for children to see what a difference their kindness made. Raising children who are kind and loving and eager to serve others is important. One that benefits all of humanity.

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Mexican Shrimp and Fettuccini Pasta Chipotle
8 oz Fettuccini Pasta
1 lb (16 count) Shrimp
2 teaspoons minced Garlic Cloves
1 tablespoon Spicy Olive oil
2 tablespoons Tequila or to taste
1 cup Heavy Cream
2 Chipotle Peppers in Adobo Sauce
Salt to taste
Black Pepper to taste
Cilantro, optional
2 tablespoon Cotija Cheese

Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain well.

While the water comes to a boil and the pasta cooks, peel and devein shrimp, removing tails. Measure garlic from a jar, set aside.

Heat olive oil in a pan over medium heat. Add shrimp and garlic; sauté until shrimp are opaque, about 2 to 3 minutes. Reduce heat to low; add tequila and cook until alcohol evaporates, about 3 minutes.

Combine cream, chipotles in adobo, and salt in a blender; blend until smooth. Pour over shrimp, stir, and simmer over low heat until everything is well heated (do not boil), about 3 minutes.

Toss pasta in the sauce until well combined. Snip cilantro, scatter over the top and pull the pasta through. Serve immediately with a scattering of Cotija Cheese.

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God so loved the world that He gave his only-begotten Son;
so that everyone who believes in Him might have eternal life.