Greatest ‘meal’ comes from Our Blessed Mother
For many of us, memories of our mother are mixed with the aroma and tastes of favorite foods. Thinking of mom recalls the nurturing moments of childhood as she cooked for and fed us when we were hungry or ill. The smell of her sauce, the way she roasted a lamb or even baked our favorite dessert, if experienced as adults, can transport us back in time to that comforting place. Of course, no one can make our favorites like mom — she is by far the best.
I wonder if this was true also for Jesus? Did Mary make Him a favorite meal? Did He think of her when He smelled the dishes of His childhood years later? Did He look for the comfort of His mother’s cooking when traveling from town to town preaching, or delight in it on holy days and celebrations?
Much of what we know about the relationship between Jesus and His mother comes from the Gospel accounts, in addition to our rich tradition. In John’s Gospel (2:1-12) there is an instance where we get the impression that for Mary, all elements of a proper meal were important. At the wedding feast in Cana, she implores her Son to save the wedding celebration by providing more wine which had run out. My own mother was always concerned that guests to my childhood apartment in Long Island City would have enough to eat and were well hosted.
Yes, Jesus’ first public miracle was done at Mary’s request, so a wedding feast would be complete for all guests. This shows her concern for all, wanting her son to help everyone. Hers is the heart of a mother concerned for the well being of her children. In my parish in Brooklyn, the Blessed Mother is truly mother to us all. Here, there are numerous ethnic communities with many differences. Each week we celebrate Mass in four different languages, our people eat different foods, appreciate different music styles, and even dress differently.
But no matter the differences, what unites them is love of Christ and devotion to our Blessed Mother. The passion they have for Mary as their mother transcends language and culture, and unites them in faith to her Son whether they call her Our Lady of Mount Carmel, Our Lady of Guadalupe, Our Lady of Vilnius, or Mary. How blessed are we who are nourished by the greatest meal, the Eucharist, which Mary made possible when she said, “May it be done to me according to your word” (Luke 1:38).
MONSIGNOR JAMIE GIGANTIELLO is the vicar for development of the Diocese of Brooklyn and host of NET TV cooking show Breaking Bread Netny.tv/shows/breaking-bread/ and Pastor of Our Lady of Mt. Carmel – Annunciation Parish, Brooklyn
Yiasou Halibut Speciotiko
10 oz. Halibut fillet
Fresh Dill (Chopped)
Fresh Parsley (Chopped)
Fresh Thyme (Chopped)
6-7 Cherry Tomatoes (Cut)
¼ Cup Grilled Red Bell Pepper
¼ Cup Sliced Green Olives
1 Cup Scampi Sauce
1/8 Cup Capers
¼ Cup Chicken Stock
¼ Cup White Wine
2 Cloves of Garlic
Extra Virgin Olive Oil
½ Fresh Lemon
Salt & Pepper
Take the halibut, cut it in half, sprinkle a little salt and pepper on it.
Cover both pieces of halibut in flour, removing extra flour so it does not burn.
Place the halibut skin side up in the pan.
In another pan, add garlic and cherry tomatoes and cook on medium heat until the garlic becomes slightly transparent.
When the garlic is ready, add the olives, capers, white wine, red bell pepper, chicken stock, dill parsley, thyme, and scampi sauce
Set it to simmer and reduce.
Turn fish over to cook on all sides.
Place the halibut on a dish; squeeze the lemon juice on top.
Add the contents of the other pan next to it and enjoy!