Have you ever asked yourself what does the word “Nativity” mean? What does it conjure up in your mind? Nativity comes from the Latin term “nativitas” meaning birth.
But it is more than simply birth. It refers to the act of being born. So often we take birth for granted, forgetting that the purpose of birth begins at conception; to bring new life into the world. Life. Christians all over the world celebrate the Nativity of Jesus Christ, the birth of our Lord and Savior.
Catholics are no different. It is this celebration, this acknowledgement, that makes us Christians. Catholics also celebrate two other Nativities. One is that of Mary on September 8. Without Mary, there would be no birth of Christ. God created her for that very purpose. She is the only human being who was not only born without sin, but conceived without sin. Pure from the moment of conception.
The other Nativity celebrated within the Church cycle each year is the Nativity of John the Baptist. While John was still in his mother’s womb, he had the mark of inherent sin. We all do as descendants of Adam and Eve. Just as Gabriel had promised Zachariah, just has it had been prophesied, the one who came before the Messiah would also be without this stain of original sin. This “cleansing” happened when Mary, now with child, came to visit her kinfolk, Elizabeth, also with child in her declining years. The moment the unborn John heard Mary’s voice call out in greeting, he leapt in his mother’s womb. For the Holy Spirit entered him, and he was made clean. He was filled with joy even from the womb.
John’s message is just as true then as it is today. Prepare the way of the Lord. Let Him dwell within you. Praise be.
Roast Beef in Gravy Round II
Onion Soup Gravy
4 tablespoons Butter, divided
3 tablespoons Flour
1-1/2 cups Beef Stock
Salt to taste
Black Pepper to taste
1 envelop Onion Soup Mix
Melt 2 tablespoons butter in a 12-inch skillet over medium heat. Once foaming, sprinkle flour over the butter. Lower heat, whisking constantly, create a light brown roux, cooking the flour mixture about 5 minutes or so.
Gradually whisk in the beef stock. Continue to cook, whisking, until the mixture begins to thicken. Season with salt and pepper. Empty the envelop of dry onion soup mix into the gravy. Reduce heat to low, simmer for about 6 minutes.
Remove from heat, whisk in remaining tablespoon of butter creating a silky finish.
Roast Beef
1 lb fully cooked Roast Beef
Use your favorite receipt for a roast. Reserve 1 lb for this recipe. Slice or shred the reserved roast. Add to the gravy, heat through. If desired, add a little more butter to the finished Beefy Gravy.
Butter Mashed Potatoes
6 medium Russet Potatoes
1/3 cup Milk
3 tablespoons Butter
Salt to taste
Black Pepper to tste
Peel and cut potatoes into cubes. Place potatoes in a large pot and cover with 1-inch of water. Bring to a boil. Reduce heat to maintain a slow boil, cook potatoes until fork-tender, about 10 minutes or so.
Meanwhile, heat milk, butter, salt and pepper in a small saucepan over medium-low heat, whisking until smooth, about 3 minutes. Cover and keep warm.
Carefully pour contents of the pot into colander, drain potatoes well, then return potatoes to pot. Cover the pot with folded paper towels. This will absorb some of the steam, creating a fluffier mashed potato.
Lightly “smash” potatoes with a potato masher. Add warmed milk, continue to mash to desired consistency.
Taste, adjust seasoning as desired. If necessary, warm gently just before serving.
To serve: Pile Mashed Potatoes on individual plates, top with Roast in the Gravy. Sere alongside buttery corn. For a truly homey feel, consider sliced bread with butter, too.
You, child, will be called prophet of the Most High,
for you will go before the Lord to prepare His way.
Welcome to Rosemarie's Kitchen 