One Hundred and Nine Years – that’s how long it has been since upwards of 100,000 people in Portugal had gathered in the hamlet of Fátima to bear witness to a promised miracle. Some were of the faithful, others were not. Each had a reason to be there.
Those of faith were filled with hope and anticipation. Those non-believers were also filled with hope, for they hoped that the miracle would not take place. Such a public failure would give them boasting rights and a sense of superiority over the peasant way of thinking.
Not everyone gathered saw the Miracle of the Sun. And of those that did, not everyone came away with a unified consensus of what had happened. That’s the beauty of faith and being human – our experiences, our perspectives, hopes and dreams are uniquely ours.
While the Catholic Church has declared the Miracle of Fátima to be authentic, it is not a part of Church Dogma. This simply means that each of us are free to accept or reject the events of October 13, 1917. It has no bearing on our standing within the Church. The same can be said about all the appearances of Mary throughout the ages, or of any miracles outside those documented in scripture. We are free to accept or reject. Hum, guess that makes us free-thinkers after all. So often I hear people claim that those of religious persuasion lack the ability to think freely. It makes me laugh. I mean, to accept Christ and to have faith requires thought. Only when accepting Jesus with free-will does any sort of change take place. Believe what you wish. I for one find comfort and a great deal of peace in the knowledge that there is a heaven, and a woman named Mary who wishes me to join her there, to sit at the feet of her only begotten Son, who died to make this all possible.
Chorizo Stuffed Pork Tenderloin Supper
1 lb Pork Tenderloin
1/2 teaspoon Salt
1/4 teaspoon Black Pepper
1/2 lb Chorizo
1-1/2 tablespoons Spicy Olive Oil
Heat oven to 450-degrees.
Butterfly the tenderloin until it is laid out flat. Place the butterflied tenderloin between large pieces of plastic wrap. With a meat tenderizer, pound tenderloin until 1/4-inch thickness.
Season the tenderloin on both sides with salt and pepper. Place the chorizo down the center of the tenderloin, patting it down, and leaving about 2 inches on all sides of the chorizo. Roll up the tenderloin. Truss the tenderloin with kitchen string.
Heat a large sauté pan to high heat. Pour in the oil. Place the trussed tenderloin in the hot oil. Sear the tenderloin on all sides evenly, until the bottom has a browned crust.
Slide the pan into the hot oven. Bake for about 15 to 18 minutes or until an internal temperature of 160-degrees has been achieved.
Remove trussing; slice the tenderloin and place on a platter for serving.
Mexican Rice
2 tablespoons Butter
1 cup White Rice
1 teaspoon Cumin
1/2 teaspoon New Mexican Red Chili Powder
1/2 teaspoon Cayenne Pepper
Pinch Salt
1 (10 oz) Ro-Tel Tomatoes
1-1/2 cups Chicken Stock
In a large pot over medium heat, melt butter. Stir in seasonings and rice. Let “toast” for about a minute or two.
Stir in tomatoes and chicken stock. Bring rice to a boil. Reduce to a high simmer, cover and cook for 25 minutes. Remove lid, fluff with a fork and serve.
Don’t forget the refried beans and maybe a Martarita. Enjoy!
My God, I believe, I adore, I hope and I love You!
By Your grace, I ask pardon of You
For all those who do not believe, do not adore, to not hope
And do not love You
