December 28: Feast of the Holy Innocents

Read Matt. 2: 13 – 18
Sing “In the Bleak Midwinter”


The story of Herod’s slaughter of babies of Bethlehem casts a dark pale over the celebrations of Christmastide. Emmanuel has come, but all are not pleased.

Today is perhaps a good day to reflect—not only do I remember the joy, the peace, the beauty of the season, but also the excess, the abuse, the pain that often is a part of our celebrations.

The goddess has been forced into oblivion so men can rule. The old ways have been condemned, their truth denied, so earthly kings can reign. The earth’s natural ways have been thwarted so humanity can live in pleasure. Christ’s coming, the Prince of Peace, is heralded with swords and banners of war.
Forgive us Lord, Jesus.
Amazing it is that you live.

The Celts thought this an inauspicious day to begin something new. But it is the birthday of my mother. And because she was born, I am. She certainly has brought blessings despite the struggles of her childhood. Good comes despite the efforts of evil. The sun rises each day, anew. Horror, terror, are not the last words. We weep rightly, but God brings comfort and laughter.

Wrap up in a blanket today against the cold as if you are in the loving arms of the Father God. Wrap up in a blanket against the cold as if you are at the nourishing breast of the Mother God. Wrap up in a blanket against the cold and listen to the angelic songs the Spirit brings.

For children from 2 to 92: Cook, Eat, and Enjoy Together
Irish Trifle
Ingredients
50g mascarpone
3 tbsp icing sugar, plus extra for garnish
4 tbsp cream liqueur
Pinch of ground cinnamon
1 orange, zest only
200ml double cream
Approx 100g panettone (or cake of your choice, recipe at end of booklet)
1 tbsp brandy
Small piece of dark chocolate to grate
• Sift the icing sugar into the mascarpone and whisk together with the cream liqueur, cinnamon and orange zest.
• In a separate bowl, beat the double cream until three-quarters whipped. Fold the cream into the mascarpone mixture.
• Cut the panettone into small cubes, place in a large bowl and sprinkle over the brandy. Toss to coat evenly.
• Place a spoonful of the cream mixture into the bottom of 4 serving glasses/bowls. Layer half the panettone on top, followed by another layer of cream. Scatter over with the remaining panettone. Warm a dessert spoon in some hot water and use it to shape four quenelles of the cream to place on top of each dessert.
• Finally, dust over a little icing sugar and finish with some grated chocolate.

Pray for an end to destructive competitiveness, yours and world’s.