The month of Mary: A Marian Month
Saint of the day:
Prophet Isaiah's Story
+ The opening verse of the Book of Isaiah tells us that Isaiah, “son of Amoz,” prophesied during the reigns of Judahite kings Uzziah, Jotham, Ahaz, and Hezekiah. This information helps to provide the historical period in which Isaiah was active.
+ Although biblical scholars almost unanimously agree that the Book of Isaiah that has come down to us is a composite work by three authors, the prophecies of Isaiah call on the people to recognize God as “the Holy One of Israel” who demands justice for the people.
+ The goal of Isaiah, in both the warnings and admonitions of the text, is to “give the people of Judah and Jerusalem hope for the future and the will to re-embrace their ancestral religious traditions” (Leslie Hoppe, OFM, in Isaiah).
+ The prophecies of Isaiah have had a profound on influence on the Christian Scriptures, particularly in our understanding of the person and sufferings of Jesus and God’s ongoing action in the world (especially in the Vatican II constitution Gaudium et Spes, no 70).
+ According to ancient Jewish traditions, Isaiah died a martyr during the reign of King Manasseh.
6 In the year of King Uzziah’s death I saw the Lord sitting on a throne, lofty and exalted, with the train of His robe filling the temple. 2 Seraphim were standing above Him, each having six wings: with two each covered his face, and with two each covered his feet, and with two each flew. 3 And one called out to another and said,
“Holy, Holy, Holy, is the Lord of armies.
The whole earth is full of His glory.”
4 And the foundations of the thresholds trembled at the voice of him who called out, while the temple was filling with smoke. 5 Then I said,
“Woe to me, for I am ruined!
Because I am a man of unclean lips,
And I live among a people of unclean lips;
For my eyes have seen the King, the Lord of armies.”
6 Then one of the seraphim flew to me with a burning coal in his hand, which he had taken from the altar with tongs. 7 He touched my mouth with it and said, “Behold, this has touched your lips; and your guilt is taken away and atonement is made for your sin.”
8 Then I heard the voice of the Lord, saying, “Whom shall I send, and who will go for Us?” Then I said, “Here am I. Send me!” 9 And He said, “Go, and tell this people:
‘Keep on listening, but do not understand;
And keep on looking, but do not gain knowledge.’
10 Make the hearts of this people insensitive,
Their ears dull,
And their eyes blind,
So that they will not see with their eyes,
Hear with their ears,
Understand with their hearts,
And return and be healed.”
11 Then I said, “Lord, how long?” And He answered,
“Until cities are devastated and without inhabitant,
Houses are without people
And the land is utterly desolate,
12 The Lord has completely removed people,
And there are many forsaken places in the midst of the land.
13 Yet there will still be a tenth portion in it,
And it will again be subject to burning,
Like a terebinth or an oak
Whose stump remains when it is cut down.
The holy seed is its stump.”
Meatballs and broth served with beans and spinach over couscous.
2 tablespoons extra virgin olive oil
1 small onion, minced
1 tablespoon finely chopped fresh cilantro or 1 teaspoon dried
1 tablespoon finely chopped fresh parsley or 1 teaspoon dried
1 tablespoon ground cumin
1 ½ teaspoons paprika
¾ teaspoon ground cinnamon
1 teaspoon kosher salt
1 tablespoon freshly ground blackpepper
1 pound ground chicken or turkey
2 tablespoon raw quick cooking oats or whole-wheat breadcrumbs (if needed)
2 tablespoons extra virgin olive oil
1 pound beef stew meat
Freshly ground black pepper
4 cloves garlic, minced
1 large onion, finely chopped
5 cups beef broth
6 ounces frozen spinach
1 (15-ounce) can white kidney beans or chickpeas, rinsed and drained
3 cups cooked whole-wheat couscous
1. Heat oil in a 6-quart saucepan over medium-high heat.
2. Add onions, cook, stirring, until soft, about 5 minutes.
3. Stir in cilantro, parsley, cumin, paprika, cinnamon, salt, and pepper.
4. Remove to a large bowl, mix in ground chicken.
5. If mixture is very wet add oats or breadcrumbs to bind.
6. Form into about 16 (1-ounce) balls, cover with plastic wrap and refrigerate.
7. Return the saucepan to medium-high heat and add oil.
8. Season stew meat with salt and pepper.
9. Working in batches, add meat and sear, turning, until browned on all sides, about 8 minutes. Transfer meat to a plate and set aside.
10. Add garlic and onions to the pan and cook, stirring, until lightly caramelized, about 5 minutes.
11. Return stew meat to the pan.
12. Add broth, and bring to a boil; reduce heat to a simmer, cover, and cook for 2 hours.
13. Add meatballs and simmer, covered, about 1 hour more or until stew meat is fork tender.
14. Add spinach and beans and keep warm until serving.
15. Serve stoup over or alongside couscous.