While today is just another Wednesday in the Easter Season, the readings for today are moving. They speak to me.
Does God speak to you? There are times during the Mass when Hubby knows immediately that at any moment he will be seating next to someone choking back the tears. Not tears of sadness, but of overwhelming joy. If the offertory hymn or communion song happens to be “Here I am Lord” we both know the tears will soon be flowing.
I, the Lord of sea and sky
I have heard my people cry
All who dwell in dark and sin
My hand will save
Here I am, Lord. Is it I, Lord?
I have heard You calling in the night
I will go, Lord, if You lead me
I will hold Your people in my heart
Everyone should have a theme song in their lives, something that inspires them, drives them, fills their hearts. This is mine. It always has been. I am that small child standing before the Lord with my hand held high, asking “Pick me, Lord. Send me.” There is nothing that He could ask that I would not do.
Which is why today’s scripture readings are so moving to me, so on point. Each day, in addition to the Scripture Readings, Responsorial Psalms and Alleluia, we are also given a Gospel Reading. Today’s Gospel is John 15:1-8. In it Christ compares Himself to the vine, God as the vinedresser and we as His fruitful branches.
Remain in me, as I in you. As a branch cannot bear fruit all by itself, unless it remains part of the vine, neither can you unless your remain in me.
Branches need other branches to grow, just as it needs the vine for life. It is the way He designed the entire universe. Let that sink in for a moment. Wow.
Anyhow, that’s my sermon on the mound moment for today. Enjoy this blessed and beautiful day!
Spicy Quick-Fry Chicken and Wedge Potatoes
Quick Fry Chicken
5 thin-cut Chicken Breast Filets
Salt to taste
Black Pepper to taste
Tajin Seasoning to taste
1 cup Flour
1 Egg
1 teaspoon Jalapeño Olive Oil
1/2 tablespoon Lime Juice
Oil for frying
Selection of Dipping Sauces
Lay chicken out on a cutting board. Season to taste with salt, pepper and Tajin Seasoning. Set chicken aside.
In a pie tin mix flour with a generous helping of Tajin Seasoning. In a second pie tin whisk egg with Jalapeno Oil and Lime Juice.
Heat 1/4 inch of oil to 350 degrees in a large skillet.
As the oil heats, dip the chicken pieces one at a time into the beaten eggs and set aside on the cutting board. Once the oil has reached temperature, dredge chicken in the seasoned flour and place in the hot oil to begin frying.
Fry the chicken filets until golden brown, about 2 or 3 minutes. Turn; continue to fry until cooked through and golden, another 3 minutes. Transfer to paper towels to absorb excess oil. Arrange on a serving platter with a selection of sauces to dip cut pieces of chicken in or slather over the filets.
Roasted Wedge Potatoes
4 large Russet Potatoes
2 tablespoons Olive Oil
Salt to taste
Black Pepper to taste
Sour Cream as desired
Heat oven to 425-degrees. Scrub, dry and cut potatoes into “wedge” style potatoes (6-8 wedges per potato, depending on size).
Line a baking sheet with foil.
Note: A second baking sheet may be necessary to keep potatoes in a single layer.
Arrange the potato wedges on baking sheet and toss to coat lightly in olive oil. Season liberally with salt and pepper and roast for 40-45 minutes, until deeply golden and crisp, turning once half way through.
Note: Depending upon how thick the cut, another 10 minutes might be necessary. You want the outside golden like a French Fry, the inside soft like a baked potato.
Cover and keep warm until ready to serve. Potatoes can be held in warm oven. When ready to serve dollop with a little sour cream if desired.
Wedge potatoes and spicy chicken filets – it doesn’t get any better!
I rejoiced because they said to me,
“We will go up to the house of the LORD.”
And now we have set foot
within your gates, O Jerusalem.
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