Like so many of the earlier followers, disciples, apostles and the inner circle of twelve, little is knows about Saint Barnabas beyond what is contained in the New Testament. He was born in Cyprus around the time of Jesus’ birth. His family was considered wealthy.
His birth name was Joseph. He was believed to be a Hellenized Jew who actually became a member the newly founded Church soon after Christ’s crucifixion. Before that, he was a follower who heard Christ speak on several occasions. So moved was Barnabas by the teachings of Jesus that once he came into his inheritance, he sold everything to support the Apostles. It was then that he was given his new name.
Saint Paul was originally rejected by many in the community of Christian-Jews in Jerusalem. As Saul, Paul persecuted these early believers. Barnabas is believed to have been instrumental in persuading the Jerusalem community to accept him as a disciple. It was then that Paul, together with Barnabas traveled to Antioch to check in on the communities there.
Returning from this mission, both Barnabas and Paul were a part of the Jerusalem Council regarding how to deal with the gentiles who had begun to hang about the synagogues outside of Jerusalem, longing to learn more about the Risen Christ. Both Barabas and Paul were in favor of preaching to the Gentiles. Peter, James and John were not. It was decided that Barnabas and Paul, having just completed a successful mission in Antioch among the Gentiles, would return there once again. Early on in the Church, as it is today, there were disagreements that sometimes lead to division. While Peter was able to reach a compromise with Paul, Paul could not reach a compromise with Barnabas. Barnabas had wanted his cousin John Mark to accompany them back to Antioch, but Paul was apposed. So the two men parted ways, returning to Antioch via different routes. John Mark (some believe to be the author of the Gospel of Mark) went with Barnabas to Cyrus. Paul chose Silas as his companion and journeyed through Syria. It’s interesting to note that Antioch, at the time the third-most important city in all of the Roman Empire, is where Christians first referred to themselves not as Jew or Gentile, or follower of the Risen Lord, but as Christians.
Today also happens to be National Corn on the Cob Day. Just as man does not live by bread alone, we do not live by corn alone. What goes better with corn on the cob but a southren skillet supper?
Quick Pan-Fried Pork Chops
1/2 cup Flour
1 teaspoon Salt
1-1/2 teaspoon Black Pepper
2 teaspoons Barbecue Seasoning
4 thin Bone-in Pork Chops
1/4 cup Oil
Combine the flour, salt, pepper, barbecue and mesquite seasonings in a pie tin. Dredge each pork chop into the flour mixture to coat evenly. Shake off excess flour.
Place oil in a large, heavy skillet and heat over high. When hot, add chops to skillet and cook 4 minute each side, until browned and cooked through.
Drain on paper towels for just a moment to absorb any excess oil. Hold on a serving platter in a warm oven until ready to serve.
Optional Creamy Skillet Gravy
Pan Drippings from pork
4 tablespoons Butter
4 tablespoons Flour
Salt to taste
Black Pepper to taste
Pinch Mesquite Seasoning
1 cup Milk
Add butter to the drippings in the pan. Let butter melt over medium heat, scraping up all the browned bits. Once the butter is foaming nicely with the pan drippings scatter flour over the skillet. Continue to cook, scraping everything together for about 4 minutes or so, long enough to cook out the raw flour taste.
Season with salt, pepper and mesquite seasoning to taste, Add milk, bring to a boil, then lower heat. Stirring constantly with a wide spatula, cook gravy until desired consistency has been reached.
Country Skillet Red Potatoes
6 medium Red Potatoes
1 tablespoon Olive Oil
1 teaspoon Salt
1/2 teaspoon Black Pepper
1/2 teaspoon Garlic Powder
1/2 teaspoon Smoked Paprika
Scrub potato skins. Cut potatoes into cubes and place in a saucepan. Add just enough water to cover the potatoes. Bring to a boil, let cook for 7 minutes or until tender but not yet fully cooked through.
Drain potatoes well, let “air” dry for about 5 minutes.
Heat a cast iron skillet over medium heat. Add oil to coat the bottom of the pan. Place potatoes in the skillet; season with salt, pepper, garlic powder and paprika.
Skillet-fry the potatoes until just beginning to brown, Turn, continue to fry until beautiful and ready to serve.
Sweet Buttery Corn on the Cob
4 ears Corn on the Cob
2 tablespoons Sugar
6 tablespoon Butter, divided
Kosher Salt to taste
Fill a large pot with cold water. There should be enough water to completely cover the corn.
Peel husk from the corn, clean to remove all the corn silk from the kernels. Trim ends, gently place corn in the boiling water.
Add sugar and 2 tablespoons butter to the pot. Reduce heat to medium, cover the pot with a lid and slow-boil corn for 10 minutes.
With kitchen tongs, remove corn from the pot. Place on a platter or large bowl; serve with remaining butter and salt. Enjoy.
I give you a new commandment:
love one another as I have loved you.
Welcome to Rosemarie's Kitchen 