If you’ve been snoozing, let me be the first to tell you that LENT STARTS TOMORROW!! The first week can be a little weird as we fast all day on Ash Wednesday (tomorrow) and then Friday is meatless (which, unless you go meatless all year, this can be challenging!
For my non-Catholic/ non-liturgical church readers, Lent is a period in the Church calendar that is reflective of the 40 days that Christ spent in the desert. For 40 days leading up to Easter, we participate in the trinity of
in an effort to draw closer to Christ in preparation for the agony of His Passion and the glory of His resurrection!
It’s customary for people to talk about what they are going to “give up” for Lent and other people use the Lenten season as a way to add to their spiritual lives. For those who choose to give things up, remember that the Sundays during Lent are celebratory days and so you can eat that chocolate!
You too can CELEBRATE LIKE A CATHOLIC by taking time for Lenten reflections, even if your particular church doesn’t. You can find churches (both Catholic and Protestant) that hold Ash Wednesday Services at which we are reminded that our physical life is temporary here on earth. Many churches will mark people with crosses made of ash, so tomorrow if you see someone with a smudge on their forehead, it’s ashes.
Your friends may be fasting tomorrow (and again on Good Friday) so try to understand if they decline the offer for Chipotle for lunch! The idea behind the fasting is to turn to God in prayer when we are reminded of our physical limitations and also to keep in our hearts those who often go without food. The money saved from fasting and abstaining (giving something up) are then given to people, the Church or Chartity (almsgiving.)
This week, I’m going to share with you an old favorite:
Butternut Squash Soup
- 1-3 lbs butternut squash, peeled, seeded and cubed
- 4 c. Vegetable Broth
- 1 med. onion chopped
- Olive Oil and/or Coconut Oil
- 2-3 carrots, chopped
- 2 stalks celery, chopped
- 1T chopped fresh ginger
- Cinnamon, Curry and Cayenne to taste
- Optional: Pecans, Maple Syrup
1. Saute your onion, carrots, celery (AKA mirepoix) and ginger in your oil until translucent.
2. add your squash and veg broth and cook until squash is soft.
3. Using an immersion blender (or regular blender in batches) puree the squash. Watch out for splatters!
Be sure to visit with Beth Anne and check out the other recipes!
Until Next Time!