The idea of Labor Day isn’t an American tradition. We actually “borrowed” celebrating Laborers with a day off from our neighbors to the north. While in Europe people celebrate May-Day as a day to recognize the workers. Workers are the backbone of every civilization.
In September of 1882 New York City hosted the first Labor Day Parade on record. The event was a part of the General Assembly of the Knights of Labor. There was a public parade held to honor workers. Interestingly enough in 1909 The American Federation of Labor proposed that the Sunday before Labor Day be declared “Labor Sunday” to celebrate the spiritual and educational aspects of the labor movement. This secondary celebration failed to gain much public traction, although some churches continue to acknowledge the Sunday before Labor Day as Labor Sunday. I suppose the real dilemma of bringing religion into a National Holiday would be keeping things non-denominational without offending anyone.
There is a part of me that longs for the sense of community, family and pride we once had. I don’t understand the turmoil in America these days. And it’s not just here – the world seems to be experiencing major growing pains. I hope we figure it out soon.
Labor Day should be about backyard barbecues or gatherings in the park. Pot Lucks are magical – people coming together, breaking bread, sharing the fruits of their labor. Any time our Parish holds a pot luck, I am delighted beyond measure. While I thank God every day for all the blessings He has given me, I have a little yearning in my heart that I hope and pray will be granted. When Hubby retires in a year, I hope we find a community that lives life as it once was – with that sense of God, Country and Family.
Wishing everyone a joyful end of Summer. Hug your kids. Tell your wife she’s beautiful. Let your husband know he is the man of your dreams. Never take anything for granted. These are gifts from above.
All Day No Bean Chili over Grilled Hot Dogs
4 slices Bacon
3/4 large Yellow Onion, divided
2 Garlic Cloves
1 large Jalapeño Pepper, optional
1 lb Ground Beef
8 oz Tomato Sauce
1/2 cup Beef Stock
1 tablespoon Smoked Paprika
1/2 tablespoon Ground Cumin
1/2 tablespoon New Mexican Red Chili Powder
Cayenne Pepper to taste
Salt to taste
4 Foot-Long Hot Dogs
Buns for dogs
1/2 cup Mild Cheddar Cheese, optional
Stack bacon slices, dice into smaller pieces. Cut onion in half from root to tip. Set half aside, cut remaining half in half again. Reserve remaining quarter onion for another purpose. Finely dice half of the onion for the chili. Peel and mince garlic for the chili. Peel and roughly dice quarter onion for a garnish. Stem and slice Jalapeño for garnish. Refrigerate the onion and Jalapeño garnish until ready to use.
Fry the bacon over medium heat until it begins to get crispy, then add the chopped onions and fry over high heat, stirring often, until they begin to brown.
Stir in the ground beef. Cook over high heat, stirring occasionally, until the beef is almost browned, just a few minutes. Once the beef is nearly browned with just small pink spots peeking through, stir in the chopped garlic.
Transfer meat mixture to the bowl of a slow-cooker. Stir in the tomato sauce and beef stock. Season with paprika, cumin Red Chili Powder, Cayenne and salt. Cook on LOW for 4 hours or until flavors have fully developed. Keep warm
Heat grill. When ready, grill hot dogs until cooked through and the skins are nicely blistered. Gather all the garnishings and get ready to assemble.
Place dogs inside the buns. Top with chili, cheese, diced onion and Jalapeño as desired.
No American Barbecue Holiday would be complete without some Red, White and Blue Goodness.
No-Bake Red, White and Blue Pie
8 oz Cream Cheese
3 tablespoons Strawberry Ice Cream Topping or Jam
Red Food Coloring
3 tablespoons Blueberry Jam
Blue Food Coloring
1 cup Powdered Sugar
1 cup Heavy Cream
1 Graham Cracker Crust
Let cream cheese soften on the counter. While the cheese softens, place the strawberry topping or jam in a small bowl. Add a few drops of red food coloring to enhance the color. Repeat with the blueberry jam, adding a little royal blue coloring. Set aside until ready to use.
Whip heavy cream with powdered sugar until stiff peaks are formed. Add softened cream cheese, white until smooth and the cream cheese has been fully incorporated. Spoon filling into the graham cracker crust.
Add daps of the strawberry and blueberry jams alternating around the pie. With a knife swirl into the filling toward the center. Smooth out the top of the pie. Chill well for several hours before serving.
Let all who take refuge in You
be glad and exult forever.
Protect them, that You may be the joy
of those who love Your name.
Lead me in Your justice, Lord.
Welcome to Rosemarie's Kitchen 