Let’s not forget – we’re entering grilling season and the “holy smokes” will soon fill the air, wafting an aroma worthy for a feast day!

I love to grill!

I would never claim to be an expert griller, but I do know a little trick for waking up the flavors in grilled meat. Immediately after the meat leaves the grill, I top it off with flavored butter.

While in Nebraska for the Ordinations, I tasted some of their praiseworthy Omaha beef. But no matter how good the meat was, it did require seasoning. I was pleasantly surprised to see that the beef experts also added a flavored butter(in this case, garlic and chive butter) to their delicious grilled rib eye!

But, the best topping of all was a newly ordained deacon’s blessing.

Deacon Matt Rolling blessing our appetizers – he’s all smiles doing it!

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Happy Memorial Day to America!  As I passed by a few small town cemeteries today, I was touched to see so many people gathered around in prayerful remembrance of our beloved dead, especially those who died in wars to keep our country safe and free!

I am currently in Lincoln, Nebraska for the celebrations of a few Mount St. Mary’s Seminarians who were ordained this past weekend.

You can read all about it as well as check out some of the fun pictures if you are a subscribed member.  If you haven’t yet signed up for the free weekly email blasts, go ahead fill out the information on the left of the main page.  This week, I’ve written a little piece called “Don’t Forget”, which talks about some of the highlights of our Feeding Your Faith Pilgrimage,

as well as some spiritual reflections about the Lincoln, NE priesthood ordinations.

I also have a recipe to help wake up the flavors of your summer steaks and grilled meats!  So, go ahead and subscribe. It’s free. It’s faithful. It’s for families.  And, it’s lots of fun!

By the way, I really like the architecture of the Omaha State Capital Building, but especially the inscription above the door. It says something like this:  ”The salvation of America depends on the attentiveness of its citizens.”  What a great thought to remember.  And, the statue of a man sowing seeds at the top of the building is rather impressive too!  Although, I kept telling the Lincoln seminarians that it looks like he’s dancing!

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While in Lourdes, I had to get crepes. So, my sister and a young cousing of mine set out to find some non-dessert crepes. Most crepes are usually filled with sweets and creams. However, I wanted crepes for lunch. I found it!

This recipe comes from a popular website – http://allrecipes.com.

1 cup of flour

2 eggs

½ cup of milk

1/2 cup water

1/4 teaspoon salt

2 tablespoons butter, melted

Instructions:

In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

While the crepe batter is rather common, I am not particularly fond of the sweet filling. Instead, I’d put in a slice or two of cooked ham, some cheese and an egg. If you wish, throw in some baby spinach leaves too! Allow this to cook together until the whites of the egg are fully cooked. Flip the crepe over the filling like you would an omelet, and serve. Add a side salad for a very French experience! Drink with a glass of spiced apple cider for even bigger smiles!

My sister Maria (left) and Cousin Bernadette Mary (named after the saint celebrated in Lourdes, France)

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