I enter the sanctuary of Our Lady of Peace Church and my eyes adjust to the dimmed lights as the only illumination comes from candles on the altar and their glowing reflection in the monstrance holding the Blessed Sacrament.
My friend and I had come to join the Mary and Martha’s quarterly meeting which started with an hour of Adoration.
I took my seat in one of the pews, knelt, and surreptitiously glanced around the sanctuary. In the gloaming, I could see thirty other women kneeling like sentinels in silent prayer.
Over the course of the hour, we would remain in contemplative silence.
As I slipped in and out of my prayers and wandering thoughts, I considered how pleased God must be when he sees us gathered in the simple and divine act of Adoration.
But in fact, women are highly esteemed in God’s sight not matter where we are.
We only look at the life of Jesus Christ to understand how dearly he cherishes every woman.
In the Gospel of Saint John, a group of men bring a woman caught i…
During the 40 days of Lent, I made a point of sticking to meatless Fridays. This inspired me to try new seafood and vegetarian dishes, such as these rice and bean enchiladas. This dish fit the bill and it was very easy to throw together. A perfect weeknight dish that everyone will enjoy and an easy way to incorporate more economical vegetarian meals into your weekly dinners.
Ingredients for 2-4 people (depending on their appetites):
1 14.5 oz can of black beans - drained
2 cups of cooked rice
white corn tortillas
2 cups sliced pepper and onion mix (I used frozen variety, very convenient!)
2 cups shredded cheese - I used a Pepper Jack cheese mix, but use what you like!
1 - 17 oz can of red enchilada sauce
Optional spices to taste:
red pepper flakes
salt and pepper
Preheat the oven to 350F
1. Cook the rice - 1 cup of rice to 1 2/3 cups of water. While the rice cooks, saute the peppers and onions until tender. Add in the can of dra…
On Wednesday I picked up my first box of organic from the
High Country Conservation Center’s Summit CSA (Community Supported
Agriculture). Way back in February, I bought a ‘share’ in this summer’s crop,
which entitles me to a weekly box of organic vegetables from mid-June through
Now that the vegetables have arrived, I have two reactions:
1) Wow! This is so exciting! Look at these beautiful vegetables, I’m going to
be so healthy. 2) Yikes! What am I going to do with four bags of greens?
For the next sixteen
weeks, I want to share my culinary adventures as I cook my way through my CSA
box each week. Even if you don’t subscribe to the CSA share, you’ll enjoy these
recipes which focus on our summer bounty. I hope you’ll also be inspired to try
more vegetable-centered meals. Now, back to those four bags of greens!
This week’s recipe
polished off two of the bags immediately. You can make this easy and tasty
recipe for two or four people, just increase the amount of greens and th…