On the 2nd day of January 1873 a frail, sickly baby girl came into the world. Fearing that their daughter might not survive for very long, her parents rushed to have her baptized.
While those around her were certain this tiny child would not live, God had other plans. And so it was that He gave her a rare gift – a stubborn streak that would carry her through to adulthood. Marie François-Thérèse was far too hard-headed to simply lay down in her mother’s arms and die.
Today Saint Thérèseof Lisieux is one of the more popular saints, especially among women. She was just young girl when she knew her calling. By 15 Thérèse had completely dedicated herself to religious live, joining her two older sisters in the cloistered Carmelite community of Lisieux in Normandy.
Thérèse burned with the desire to serve Jesus, so much so that she struggled with depression, and was tormented by guilt, believing that she had not done enough. Saint Thérèse is often called by her nickname, “The Little Flower” because in her writings she referred to herself as a “wildflower”. Her message to others was simply this – to love purely. To give of yourself fully. This beautiful child of God was called home on September 30, 1897. She was just 24 years old.
As Catholics we are encouraged to strive for sainthood. While that sounds like a tall order, it simply means strive to be Christ-like in all our encounters. Love unconditionally, sacrifice fully, rejoice for others even in the midst of your own sorrows. Few of us will become saints. But just think how much better this world would be if we all tried just a little.
This dish, also known as Omelette à la Piperade, hails from the Basque country of southwest France. It is a simple omelet filled with piperade, a vegetable dish that combines bell peppers, tomatoes, onion and garlic. This tomato filling reminded me of a tomato relish or tomato jam popular in parts of the American South. The flavor comes from using the freshest of tomatoes. If at all possible, grown your own or select those at a local farmer’s market.
Basque Omelette
Piperade
1/2 medium Red Onion
3 Garlic Cloves
1 Yellow Bell Pepper
4 Garden-fresh Tomatoes
1/2 teaspoon Salt
Fresh Black Pepper
Pinch Cayenne Pepper
First make the piperade. This will take some time, and can be prepared in advance.
Cut onion in half, reserve half for another purpose. Peel and quarter remaining half. Cut crosswise into thin slices. Peel the garlic and mince finely.
Rinse the pepper, cut out the core and remove the seeds and light-colored membrane. Chop into thin vertical slices
Heat the olive oil to sizzling in a heavy frying pan. Add the onion slices, reduce the heat to medium-high and sauté, stirring regularly, until the onions are wilted, about 5 minutes.
Add the minced garlic, sauté briefly, then add the pepper slices. Reduce heat to medium, continue sauté until the peppers are tender, about 10 minutes, stirring from time to time.
While the pepper is cooking, rinse the tomatoes and chop into small cubes. Once the peppers are tender, add the tomatoes. Season with salt and pepper.
Continue to cook for another 20 minutes over medium-low, until the tomatoes have released most of their juices to make a relish like sauce.
Omelette
6 large Eggs
Salt to taste
Black Pepper to taste
3 Teaspoons Olive Oil
Crack 2 eggs into the bowl of a small food processor. Add 1 teaspoon of water along with a pinch of salt and pepper. Whip until frothy.
Add 1 teaspoon olive oil to an omelet pan. Place the pan over medium-high and allow it to get nicely warmed. Add the eggs then swirl the pan. Reduce the heat to medium-low.
The egg should start to set. Using an omelette spatula, lift its edges to allow the liquid to slip beneath. Repeat a few times, until no more liquid remains.
Place a couple spoonfuls of piperade in a strip down one side of the omelette. Then tip the pan, folding the omelet over the filling, slide from the pan onto a warm plate or platter for serving. Hold in a warm oven. Repeat for each omelette.
If desired, serve with warm toast and perhaps an espresso or black tea.
Hear, O LORD, the sound of my call;
have pity on me, and answer me.
Of You my heart speaks; You my glance seeks.
