I prefer going to Mass on Saturday night. That way I don’t need to worry about getting everyone up and out the door early on Sunday morning. Worry, was the exact topic of last nights Gospel. Matthew 6:34 says “Therefore do not worry about tomorrow, for tomorrow will worry about itself. Each day has enough trouble of its own”.
So why do we worry so much? God knows we need to have a roof over our head, eat, get to that next meeting on time, and pay for college etc, but somehow we get caught up worrying about these things all day long. Just look outside, the birds and flowers aren’t worrying about getting nourished. God provides for all.
So breathe, calm down and relax in knowing that your heavenly Father knows what you need, when you need it (this is the hard one) and how you need it. This week when you start worrying about something, stop and just say “thank you Jesus”. Saying this any time you worry is very calming.
Who of you by worrying can add a single hour to his life?–Matthew 6:27
Creamed Corn with Grilled Salmon and Basil Vinaigrette
Don’t let all the steps overwhelm you. The vinaigrette and corn can be made ahead and then you just need to grill the salmon. The corn is amazing!
1 C fresh basil leaves, chopped finely
1 clove garlic, minced
1/2 lemon, juiced and zested
salt and pepper
2 T olive oil
1. Mix ingredients through salt and pepper. Whiz them up if you want a finer texture.
2. Add olive oil and mix or whiz, set aside
2 T butter
2 cloves garlic, minced
6 ears fresh corn, cleaned, corn removed and milk scraped from cob (save cobs and do this after corn is in pan)
1 C cream
1/4 C milk
Salt and pepper
1. Melt butter in a medium saucepan
2. Add garlic, corn, corn milk and saute for about 5 minutes
3. Add the cream, milk, salt and pepper and continuing cooking for about 5 more minutes
3 pieces salmon filet, skin off
1. Preheat bbq grill and then maintain about 400F
2. Tear a piece of aluminum foil that is bigger than your salmon, place on grill, spray foil with PAM spray and put your salmon on top
3. Cook for about 3 minutes and then flip and cook for about 3-4 more minutes (Salmon will be medium)
4. Remove to a plate and cover with tin foil for about 3-4 minutes while you are plating the corn
5. I serve this in a bowl. Corn first, salmon on top and then 1 t of vinaigrette on top of salmon