Pentecost is now behind us. Ordinary Times surround us. It’s nice to take a moment honor Holy Days that have lost their luster in our modern world of convenience and yet are important from a spiritual prespective.
Ember Days are tied to the seasons – Winter (Advent), Spring (Lent), Summer (Pentecost) and Fall (Holy Cross). Each of the sets of Ember Days are tied to significant events within the Church’s liturgical year. In the days of old, Ember Days were not only to give thanks to God for the changing seasons, but to do so with fasting. I guess I can consider it a blessing that the Church has done away with Ember Days in the modern church calendar. This means that I can choose to acknowledge the significant of Ember Days without being tied to the once obligatory protocols such as fasting. In all honesty, I have never fully grasped the concept of fasting as a way to give thanks for the seasons. Fasting and celebrations do not go together. It is why Sundays are excluded from the penance of Lent. It is also why Mass is not an obligation on Ash Wednesday and Good Friday, but fasting is.
Ember Days of Pentecost or Summer are designed to give thanks for the harvest of wheat. Wheat give us bread, and bread is transformed into the Body and Blood of Jesus during the Mass. That’s a lot to be thankful for, don’t you think?
I’m also thankful for my husband, someone to grow old with, someone who shares my faith, my hopes and dreams. Just as I am grateful for a loving family and times spend together, laughing, sharing, simply being.
Family Favorite Sloppy Joes
2 Celery Ribs
1 Orange or Yellow Bell Pepper
1/2 Yellow Onion
1-1/2 Ground Beef
1 (10 oz) can condensed Tomato Soup
2 tablespoons packed Brown Sugar
3 tablespoon Ketchup
1/2 tablespoon Cider Vinegar
1 teaspoon Mustard Powder
3/4 teaspoon Worcestershire Sauce
Salt to taste
Black Pepper to taste
Barbecue Seasoning to taste
Trim celery, finely dice rib. Stem bell pepper, remove seeds and finelyy dice the pepper. Peel and cut onion in half. Finely dice the onion, set aside.
In a high-sided skillet, cook the beef, celery, green pepper and onion over medium heat until meat is no longer pink, about 6 minutes, breaking into crumbles; drain. Stir in the tomato soup, brown sugar, ketchup, vinegar, mustard, Worcestershire sauce, salt, pepper and barbecue seasoning. Lower heat, simmer for 30 minutes.
Lightly toast buns. Spoon thickened Sloppy Joes on the buns, serve with fried and enjoy.
And in case you were wondering, that’s a blend of mayo and ketchup – that’s what I like to dip my frys in.
The Son of Man came to serve,
and to give His life as a ransom for many.
Welcome to Rosemarie's Kitchen 