Celebrating Sunday

Remember the sabbath day, to keep it holy.

[Ex 20, 8]

Welcome to a new Church Lady initiative. Celebrating Sunday, the Lord's Day, is a topic near and dear to the heart of your Church Ladies. In this weekly series we will share a short meditation or reflection and an easy, one-pot dinner recipe, because Sunday should be a day of rest for the lady of the house. Please share tested recipes and your family's traditions in the combox or via email.

Hallmarks of Sunday dinner at my house are:
-using my wedding china and silver
-following the Eastern European tradition of lighting a candle before an image of the Trinity
-Praying Evening Prayer after dinner

Reflection:
Six days shall work be done, but on the seventh day you shall have a holy sabbath of solemn rest to the LORD. [Ex 35, 2]

Recipe:
Last Sunday I made Crock-pot Split Pea soup. I added a bay leaf and some thyme, and found the lentils and vegetables were so smooth I didn't need to puree it. With Superbowl Sunday, I'm making chili.

Lucy's Blue-Ribbon Southwestern Chili
1 onion, diced
4 garlic cloves, minced
1 lb ground turkey
red pepper flakes to taste
1/2 t cumin
salt and pepper to taste
1 28 oz can tomato puree
1 can black beans, drained
1 can corn, drained
2 beef bouillon cubes
Kitchen bonnet

In a stockpot, sautee onions and garlic. Add turkey, cook until brown; drain fat. At this state, you can transfer to a Crock-pot, or keep going on the stove. Stir spices in to the meat, then add remaining ingredients and simmer for at least 3 hours. (NB: If you use the stove, you might need to add more water at intervals.)