Celebrate This Laetare Sunday

Sometimes I get so carried away with the meal itself, that I forget the day. Today isn’t just any Sunday in the Lenten Season, it’s Laetare Sunday. That makes it just a bit more special.

We have reached the half-way point in our Lenten journey. While Sundays throughout Lent are set apart, the Laetare Sunday is set apart from all other Lenten Sundays. For today we are reminded to have hope. Our penance, our sacrifices, our cries to the Lord will not go unnoticed. Today we are reminded that our salvation is at hand. The colors of the Church are different. Just as the 3rd Sunday in Advent is Rose colored, so too is the 4th Sunday in Lent. I’ve noticed that some of the more traditional women in our parish will even changed the color of their veil to a pink or rose color. And yes, I will do the same.

While some may point to these outward demonstrations of faith as a form of pride – like a peacock strutting about declaring look at me – see how faithful I am to the Lord, that is not the case. I suppose there are some who are puffed up with their own sense of importance. You will find them in every walk of life. But not everyone feels that way.

When I place the veil over my head, I feel humble. There is a change in attitude, a focus on God. It is a submission of will, a bowing of my head. And there is great joy in that as I wait for what I know is coming – His smile – His tenderness – His words pressed upon my heart. I seek to please Him. So while placing a veil over my head is an outward sign of surrender to Him, veiling represents all that is precious to the Lord. The alter is veiled. The tabernacle is veiled. Women are consecrated to God and this is shown through veiling. He came down from heaven through a woman. He revealed Himself to women as the Messiah first, even before His chosen. It was women who first knew the Risen Lord. We hold a special place with God. Men have their roles too, as the head of the household, as the protectors, as husbands and fathers.

On this, the turning point in our Lenten journey, let’s take a moment to reflect on our own lives. And to give thanks to the Lord above.

Penne Ziti Rigate with Italian Sausage
1 lb Mild Italian Sausage
Red Pepper Flakes to taste
1 (24 oz) jar Roasted Garlic Pasta Sauce
1/4 cup Red Wine
1 (14 oz) can Organic Diced Tomatoes
8 oz Penne Ziti Rigate Pasta
4 oz Pecorino Romano or as desired

In a cast iron skillet, cook sausage until browned, breaking apart as it cooks. Drain well. Return the sausage to the skillet, season with red pepper flakes, stir in the pasta sauce.

Pour wine into the now empty jar of pasta sauce, swirl to collect any remaining sauce. Pour wine mixture into the pan. Add diced tomatoes. Bring to a boil, then reduce heat and simmer; covered for about 45 minutes, until the sauce is thick and the flavors married.

Bring a pot of salted water to a boil. Once rapidly boiling, add pasta and return to a rolling boil. Cook until pasta is al dente, about 11 minutes.

Drain pasta well, place the skillet with the sauce. Toss gently to coat and combine. Transfer to a serving bowl or for a more rustic presentation, serve right from the skillet. Pass the cheese tableside to use as desired.

Serve with warm, buttery Garlic Pull-Apart Bread, a simple salad and a glass of wine.

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Biscuit Garlic Pull-Apart
6 oz Butter (12 tablespoons)
1 tablespoon finely grated Parmesan Cheese
1 teaspoon Garlic Powder
1/2 teaspoon Parsley Flakes
1 (16 oz) tube Refrigerated Buttermilk Biscuit Dough

Heat oven to 400 degrees. Lightly oil bundt pan with nonstick spray.

Melt butter in a small microwave safe small bowl. Whisk melted butter with Parmesan, garlic powder, and parsley; set aside.

Halve each of the biscuits. Roll each piece into a ball. Place biscuit balls in a bowl. Pour butter mixture over the balls, toss to coat well.

Arrange balls in the prepared baking pan leaving small gaps between the dough balls for expansion as the biscuits bake. Pour any remaining butter over and around the biscuits.

Simple Salad
1 bag Simple Italian Salad
2 Green Onions
1 cup Cherry Tomatoes
4 White Mushrooms
Dressings as desired
Croutons as desired

Empty bagged salad into a chilled serving bowl. Slice green onions, scatter over the salad. Cut tomatoes in half, add to the salad. Clean and slice mushrooms. Toss into the salad.

Serve with an assortment of dressings and croutons as desired.

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The LORD said to Samuel:
“Fill your horn with oil, and be on your way.
I am sending you to Jesse of Bethlehem,
For I have chosen My king from among his sons.”
1 Samuel 16:1B