Sunday Sunday

Quamquam Missa finita est. Gratias Deo omnipotenti. Though the Mass has ended, thanks be to God Almighty.

I can remember many a Sunday morning fidgeting in my seat, waiting to hear the priest say that Mass was over. Thanks be to God Almighty had a slightly different meaning then. Yeah, Mass is over, thank God we can go now. I didn’t understand what it meant to go other than to serve the desires of a child anxious to play. Today the conclusion of the Mass is a bit different, and it’s true meaning is not lost to interpretation. We hear instead “Go, and announce the Gospel of the Lord” or my personal favorite “Go in peace, glorifying the Lord by your life”. The whole of the assembly responds “Thanks be to God.”

Each Sunday we spend time with the Lord in worship and prayer. Strengthened by His word, we are sent out into the world with one purpose only – to glorify Him, the Father Almighty, by our words, our actions, our very lives. How do we glorify God? With kindness, with compassion, with love and understanding. Life can be hard at times. The woes of the world can crush our spirits. And yet He is there always – waiting to share His words of wisdom and to strengthen our souls with His Body and Blood. Through Communion we are joined with Him. I feel so humbled as I kneel before the Eucharist. And at the end of Mass, I am excited. Put me to work, Lord. Let me be Your hands and Your feet. Sundays might be the Lord’s day of rest. For me, it’s a day to recharge and go forth wherever He might send me.

A nice breakfast also helps. Then go out into the world, showing others what it means to be a child of God.

Crescent Diced Ham Quiche Cups
1 (8 oz) can Crescent Roll Dough
1/2 Cup Monterey Jack Cheese
1 cup Diced Ham
1 tablespoons Parsley Flakes
3 large Eggs
1/4 cup Heavy Cream
Salt to taste
Black Pepper to taste

Heat oven to 375 degrees. Spray cups of a muffin tin with cooling spray. Set aside.

Remove the crescent roll dough from the pan but don’t unroll the dough. Place the dough on a floured surface and slice it into six rounds. With a floured rolling pin, roll each round out into a 6-inch circle. Press the dough circles into the greased muffin cups.

In each dough-lined muffin cup, put about 1-1/2 teaspoons of shredded cheese and about 1 tablespoon of chopped ham. Sprinkle lightly with parsley.

In a mixing bowl, whisk the eggs with the cream until well blended. Add a dash of salt and pepper and mix thoroughly.

Spoon about 2-1/2 tablespoons of the egg mixture into each cup. Top with another 2 teaspoons of cheese.

Note: The egg mixture will increase in size, so don’t what I did and overfill the cups.

Bake the quiches for about 10 to 12 minutes, or until the filling is set and the crescent crust is golden brown.

Remove the pan to a rack and let the quiches cool for about 5 minutes. Use a knife or spatula to loosen the sides of the quiches. Carefully remove them to plates and serve hot.

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Thus says the Lord;
You, son of man, I have made you a watchman to the house of Israel.
Therefore, having heard the word from My mouth,
You shall announce it to them for me.
Ezekiel 33:7