ANGELS AND BRIGHT LIGHT
Friday, October 17, 2008
can always be counted on to impress. Their visages shine and glow with
supernatural light. In fact their entire bodies, being of spirit, are
translucent and seem to be made of light. I've seen them in a vision or
two, and they are definitely not the little cherubic darlings depicted
so often in art. Nor are they the wise-cracking, laid-back types.
are big, for one thing - and serious. When you encounter them, you
become serious, as well. Immediately. Being addressed by a big, HOLY,
supernatural being, sent from God Himself, whose body is made out of
light, even down to the skin, but perfectly formed (this is hard to
describe) gives new meaning to the term "shock and awe".
love to think about them, and how knowing they are there banishes my
lowered expectations of what I might expect out of this life and the
next. I need to do this often, because life, when you don't purposely
live each moment, begins to grate on one's spirit with its mundane
routine, minor annoyances, and the drip-drip rhythm of recurring
Paul's letter to the Philippians (Phil. 4:8)
admonishes me to stay my mind on the things that are honest, just,
pure, lovely of good report, the virtuous and the praiseworthy. Of
course, meditating on the Lord Himself and all His works is plenty
enough to occupy a lifetime. It is a duty and privilege.
so doing, I am always eventually led to praise and thank Him for His
creation and all that is good within it. Certainly the subject of the
holy angels, who are God's messengers, protectors and healers, rates as
one of the best things to remember from time to time.
I write this on a Friday, a day that Tradition sets aside to honor Our
Lord's passion and death, the Catholic world still abstains from meat,
(yes, we really do, but nowadays you can substitute this for some other
act of mortification, and goodness knows there exist plenty of
opportunities for experiencing one). I'm going to finish this little
post, therefore, with a recipe appropriate both to the subject at hand
and the day of the week. I must admit, the following dish, a family
favorite, takes no sacrifice to eat!
Angel Hair Pasta with White Clam Sauce
1 lb. angel hair pasta (an ultra-thin spaghetti, but any long noodles will do)
2 or more cloves of garlic, peeled and chopped
1/2 cup Olive oil
2 sticks (which is 8 ozs. or 1 cup) butter
2 cans chopped clams, 6.5 ozs. each (I use Snow's brand) with their juice!
red pepper flakes to taste
Parsley, basil and oregano to taste.
Good quality grated cheese (I use loccatelli and grate my own).
heating up a large pot of salted water for your pasta. In a separate
saucepan, saute the garlic in the olive oil, till garlic is translucent
Add the butter, and melt over medium heat, taking care
not to burn it. Then add clams with their juice and the red pepper and
herbs. Keep this at a low temperature so the clams don't get tough.
the pasta water is vigorously boiling, add the Angel hair, and stir it
all up to keep it from sticking together. Fine, thin noodles like angel
hair, capellini, and vermicelli all cook really quickly in less than 5
minutes, so don't run off!
When done, drain pasta, and serve in
a platter, the cooking pan or other dish. I usually put a little olive
oil on the dish first, and maybe drizzle a bit onto the pasta before
pouring the clam sauce over all of it.
Serve with the grated cheese and a nice green salad!! Oh my, this is heavenly! Thank the Lord and enjoy!!!!!!!!!!