Good Friday Reflections

It’s Easter Weekend and right on cue, the dogwoods are blooming across the South. It’s a natural symbol of rebirth and renewal.There is a beautiful story about the Dogwood Tree being the wood used for the crucifixion of Jesus Christ.

The story, generally told at Easter when the dogwoods flower, adds that Christ caused the flowers of the dogwood to be a reminder of the cross on which He died. He allegedly did this by giving the flower two long and two short petals, and to have what look like nail prints on the petals to remind us that Christ suffered on the cross with nails through His hands. The story is remarkable, but unfortunately the legend is not true. And there is no biblical basis to it but it's a nice poem and suitable for Good Friday reflections.

Flowering Blossoms Dogwood Tree
(photo taken in Kentucky 2014) 

"In Jesus' time, the dogwood grew
To a stately size and a lovely hue.
'Twas strong and firm, its branches interwoven.
For the cross of Christ its timbers were chosen.
Seeing the distress at this use of their wood
Christ made a promise which still holds good:
"Never again shall the dogwood grow
Large enough to be used so.
Slender and twisted, it shall be
With blossoms like the cross for all to see.
As blood stains the petals marked in brown,
The blossom's center wears a thorny crown.
All who see it will remember Me
Crucified on a cross from the dogwood tree.
Cherished and protected, this tree shall be
A reminder to all of My agony."

Friday Lenten Special

Balsamic Glazed Swordfish

Cook's Notes:Salmon or Tilapia can be substituted for swordfish. Cooking time will be less as they are thinner pieces. Marinating can take 30 minutes minimum or up to 2 hours maximum.

Recipe adapted from Fresh Magazine March, April 2010

Ingredients:

• 1/3 cup balsamic vinegar
• 1/3 cup pure maple syrup
• 2 tablespoons reduced-sodium soy sauce
• 2 (6 to 8 oz.) each swordfish steaks, each about 1 inch thick
• Salt and pepper to taste 
• 1-2 tablespoon olive oil or Blood orange Olive Oil
• 1 tablespoon parsley
• 2 lemon slices
• Juice from one half lemon

Directions:

• In a small saucepan, combine the vinegar, syrup, and soy sauce. Simmer over low heat until mixture is slightly syrupy and reduced by one-third, about 6 minutes. Remove from heat and cool 5 minutes. If marinade gets too thick reheat.
• Place swordfish steaks, salmon or fish  in a resealable plastic bag. Pour the cooled balsamic-maple mixture into the bag, turn to coat fish, and refrigerate for at least 30 minutes, up to 2 hours.
• Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper or a silicone pad. 
• Remove swordfish from marinade, reserving marinade in a small saucepan. Place steaks on the prepared baking sheet and sprinkle generously on both sides with salt and pepper. Brush both sides with olive oil, sprinkle with parsley and juice from lemon. Place lemon slices on top of the swordfish steaks.
• Bake the swordfish steaks for 20 minutes or until just cooked through (fish should flake easily with a fork).
• While the swordfish steaks cooks, heat marinade in saucepan over a medium heat, bring to a boil. Lower heat and simmer for 5 to 8 minutes.
• Drizzle the simmered reserved marinade over the fish. Serve immediately..