Friday’s Simple Ember Days

Today is the second of three Ember Days of Pentecost – days set aside to give thanks to the Lord for Summer and the harvest of wheat.

I can remember a summer long ago, walking through fields of golden wheat as far as the eye could see. Much of my formative years were spent in a time that seemed ordinary. Looking back now, I realize just as blessed those days were. The rolling hills of golden wheat gently swaying in the breeze are long gone. Subdivisions with their paved streets and neatly trimmed lawns have taken their place. We were more aware back then how fragile a livelihood could be – tied to the winds and rains and elements. Today seasons are almost meaningless. Asparagus can be had even in the dead of winter. Tomatoes for a salad aren’t just in the summer. Food is shipped all over the world. When we are having a winter storm, south of the equator a farmer is harvesting his summer crops.

Still, it’s important to remember to give thanks to God for all we have. Since God has no beginning and no end, the idea of time does not exist. He taught us to be grateful for the seasons, knowing that a time would come when the changing seasons simply meant AC or heat. Never take anything for granted. Always give thanks.

Today as a way of showing my gratitude to the harvest of wheat, while also keeping with Catholic Traditions of a Meatless Friday, a meatless pizza seemed to be just what was needed. Who doesn’t love a gooey cheese pizza? Even my meat loving guys don’t mind a Friday Night take on Pizza. Especially one featuring plenty of garlic, slivers of onion and a kiss of wine.

Enjoy – give thanks – and know you are blessed.

Garlic Red Onion Cheese Pizza
1 jar Marinara Sauce
Splash Red Wine
1 teaspoon Italian Seasoning
6 Garlic Cloves
1/4 Red Onion
1 large Pizza Crust
2 cups Italian Cheese Blend

Empty the sauce into a pan. Add a little red wine and the Italian Seasonings. Bring sauce to a boil, then cook over medium to medium-low heat until thick, about 30 minutes.

While the sauce thickens, peel and coarsely chop the garlic. Peel and slice onion into thin slivers, set aside.

Heat oven to 425 degrees.

Spread sauce over pizza crust. Add cheese. Sprinkle with garlic and red onions. Bake in a heated oven until crust is nicely browned on the bottom and cheese bubbles, about 15 minutes.

A pizza that is this simple should be served with a crisp toss salad and a bottle of red wine. If possible, enjoy this supper on the back patio just as the sun begins to set.

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I chose you from the world,
to go and bear fruit that will last, says the Lord.