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REMINDER: Ember Days start tomorrow 09/23! September 22, 2015

Posted by Tantumblogo in Basics, General Catholic, Glory, Grace, Interior Life, Liturgical Year, mortification, sanctity, Spiritual Warfare, Tradition, Virtue.
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Just in time for the Pope’s visit to the US, a brief penitential season!  Coincidence?!?  I think not!

None of this for you

None of this for you

The Fall Ember Days start tomorrow 09/23/15!  You know the deal, Wed and Sat are days of partial abstinence (max. one meal with meat) and fast (one full meal and two snacks, at most), while Friday is full abstinence (no meat).

If you want to know more about the etymology of the Ember Days, click here.

Ember Days are part of a large number of former penitential and devotional practices that were once universally observed but were gradually downplayed more and more over the course of the 20th century, especially after VII, naturally.  But these days to consecrate the various seasons to Our Lord are very meritorious and worthy of embracing.  They help connect one better to the flow of the liturgical year, for one thing, and they are also opportunities for some badly needed exercise of penance and self-denial in this culture of super-abundance.

I pray you have a very holy and edifying Ember Week! I plan to offer my sufferings for the Synod and the Holy Father.

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I know this is pretty mom-bloggish and I’ve never done it before but this recipe for mushroom soup is AWESOME!!  It’s the best mushroom soup I’ve ever had.  It will definitely serve as the main meal.  I really recommend it, though if you have a large family you will probably want to double or triple the recipe size:

ingredients
  • 1 tablespoon oil
  • 1 1/2 pounds mushrooms, quartered
  • 2 tablespoons butter
  • 1 onion, diced
  • 2 cloves garlic, chopped
  • 1 teaspoon thyme, chopped
  • 2 tablespoons flour (rice flour for gluten free)
  • 1/2 cup white wine (or broth)
  • 4 cups vegetable broth or chicken broth
  • 4 ounces brie, cut into 1 inch pieces
  • 1/2 cup milk or heavy cream
  • salt and pepper to taste
directions
  1. Toss the mushrooms in the oil, place on a baking sheet in a single layer and roast in a preheated 400F/200C oven until they start to caramelize, about 20-30 minutes, mixing them up once in the middle.
  2. Meanwhile, melt the butter in a pan over medium heat, add the onions and cook until tender, about 5-7 minutes.
  3. Add the garlic and thyme and cook until fragrant, about a minute.
  4. Add the flour and cook for 2 minutes.
  5. Add the wine and deglaze the pan.
  6. Add the broth and mushrooms, bring to a boil, reduce the heat and simmer for 10 minutes.
  7. Add the milk and brie, let the brie melt, fish out the rinds and season with salt and pepper to taste before pureeing to the desired consistency and enjoy!
Slow Cooker: Implement steps 1-4, place everything except the brie and cream into the slow cooker and cook on low for 6-10 hours or on high for 4-6 hours before adding the brie and cream, letting the brie melt and pureeing.
Option: Saute the mushrooms in a pan with the onions instead of roasting them.
Option: Add 2 tablespoons white miso.

 

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