Today is sixty days beyond Easter Sunday. Or the Second Thursday since Pentecost Sunday. Or the first Thursday since Holy Trinity Sunday. However you wish to count the days, today is the Feast Day of Corpus Christi.
Feast Days within the Catholic Church serve a multitude of purposes. They remind us of particular dated and events within the life of Christ, within the lives of the Holy Family, and within the Church since its establishment on Pentecost Sunday.
Saint Thomas Aquinas (another of my favorite saints) sought to emphasize the joy Catholics have in the knowledge that the Eucharist and Holy Communion are indeed transformed into the Body and Blood of our Lord. The bread is not a symbol of His presence, but His actual presence. When the priest gives the blessing, raising the Host and the bells at the alter are rung, Heaven and Earth are joined. Although unseen, a choir of Angels is present. Christ Himself is there. We are called to His supper just as His apostles were called to His supper on the last evening before His arrest.
Throughout the world there are processions held to honor the Holy Eucharist. In the United States, the Feast of Corpus Christi has been moved to Sunday, thus allowing a larger participation among the faithful.
There is nothing more moving than that moment when you realize that you are in the true presence of the Lord. It changes your life when you partake in Holy Communion with that mindset – for you are joined physically with Christ. He becomes a part of you, just as the Holy Spirit dwells within your soul.
Protestants believe it is by the grace of God that we are saved. They believe there is nothing we can do to receive that grace, and that once saved, always saved. There is nothing more. Catholics believe that by the grace of God we are saved. We believe that the very act of salvation changes us. To do good works is not a matter of choice nor an attempt to win favor, but a matter of surrendering to His will in all things. That is not to say Catholics are better than Protestants. It’s that Protestants often misunderstand why Catholics place such an emphasis on good works. It’s not that through good works we are saved but through salvation we are driven to do good works. Blessed be those who fear the Lord. Fear is not to be afraid of fire and damnation, but to stand in awe of the power and might of our Heavenly Father who is also gently and kind.
May the Lord fill you with His spirit.
Simple Chicken Marsala over Browned Butter Egg Noodles
Chicken Marsala
8 oz Brown Mushrooms
2 large boneless Chicken Breasts
1/4 cup Flour
Salt to taste
White Pepper to taste
1/2 teaspoon oregano Spice
4 tablespoons Butter
4 tablespoons Olive Oil
3/4 cup Marsala Wine
2 tablespoons Sherry
Clean, stem and slice mushrooms. Cut breasts in half lengthwise to create 4 thinner breasts. Set aside.
Note: Breasts are easier to slice if partially frozen.
In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Dredge chicken in the seasoned flour.
In a large skillet, melt butter in olive oil over medium heat. Place chicken in the pan, and lightly brown on both sides. Scatter mushrooms around the chicken. Pour in the wine and sherry.
Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.
Brown Butter Egg Noodles
4 tablespoons Butter
3 cups Chicken Stock
1/2 tablespoon Granulated Chicken Bouillon
12 oz Extra-wide Egg Noodles
Coarsely Ground Black Pepper to taste
In a large heavy saucepan, melt butter over medium heat. Heat melted butter for about 6 minutes or until golden brown, stirring constantly.
Whisk in stock and chicken granules. Bring to a boil; stir in noodles. Return to a boil. Cover and remove from the heat.
Let stand 15-20 minutes or until noodles are tender. Drain any remaining stock, transfer pasta to a rimmed serving dish. If desired, sprinkle with fresh pepper.
To serve spread Egg Noodles out on warm rimmed serving platter. Arrange Chicken over the noodles. Spoon the Marsala Mushroom Sauce over the entire dish.
Pan Seared Asparagus
1 lb Asparagus
1 tablespoon Olive Oil
1 tablespoon Butter
Kosher Salt to taste
Fresh Black Pepper to taste
Rinse the asparagus and trim off the ends, leaving spears about 8 inches long.
In a large frying pan, heat the olive oil and butter to sizzling. Turn down the heat to medium, add the asparagus.
Using a broad spatula, turn the spears over from time to time until they are browned more or less evenly, about 10-15 minutes depending on the thickness of the asparagus. The spears will remain mainly green, with patches of crispy brown. Check for doneness by tasting a spear. It should be tender but slightly al dente.
Sprinkle the asparagus with salt and pepper, and transfer to a serving platter or individual plates. This simple asparagus goes so well with our lovely chicken supper. It makes dinner seem more special.
Whoever eats My flesh and drinks My blood
Has eternal life, and I will raise him on the last day.
For My flesh is true food, and my blood is true drink.
John 6:54-55
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