Baptism on the Feast of the Baptism of Jesus.

I had written this, with the intention of explaining infant baptism, and why we have this in the Catholic church.  Then, I opened a Catholic newsletter this morning to be reminded that this is the feast of Jesus’ baptism.  What more opportune of a time to publish a blog entry about baptism, and its place in the church than on the feast day. 

 For Catholics, baptism is the washing away of original sin, and rebirth into Christ.  It is gaining a new identity in Christ, and becoming a child of God through rebirth.  Jesus told Nichodemus that in order to have eternal life, he must be reborn with water and fire.    As Catholics, we take quite a bit of criticism from some of our Protestant counter parts for infant baptism.  They complain that a baby is too young to accept Christ. 

So why do we baptize our babies?  Quite a few Saints were baptized as newborns, just hours after birth.  Their parents cared so very deeply for their souls that after being born into our world of flesh, the first thing their parents wanted to do was have them born into Christ’s family.  They are baptized in the name of the Father, and of the Son, and of the Holy Spirit.  Their original sin, the disobedience of our first parents, Adam and Eve, are washed away.  Their disobedience is like a deadly bacteria for the soul  we are infected with from birth, and baptism is the antibiotic that washes it away.   The child’s parents promise to raise that baby to know God, and to love and follow him always.  Once baptized, it can never be undone.  This is especially important for parents who’s child is at risk of dying after birth.  That way the child escapes any time in purgatory because the inherited sin is gone, and there is no personal sin.

At today’s mass, Father used the movie the Lion King to demonstrate the importance of baptism.  His illustration of this was that at the beginning of the movie, after baby Simba is marked, he is lifted up and presented to the rest of the animal kingdom where they bow in reverence to this new member of the family.  When a baby is baptized, they are also held up and presented to all present to admire this new member of the family.

Also, consider that baptism is a Christian tradition that was started by St. John the Baptist, brought to recognition by Jesus being baptized, and is continued as a necessity in Christian life.  The Jewish tradition was circumcision, and Jesus was circumcised on the eighth day.  Though there are some Christians out there that circumcise their sons, there is no requirement for it in the Bible, however, Jesus did hand down to us baptism.  Not only in actions by receiving it, but in word.

In the gospel, St. John the Baptist gave us baptism by water, and he is the one that baptized our Lord at his request.  St. John was a prophet sent by God to prepare the way for the son.  Before this, and before Jesus’ we had the destination of Hell.  There were the few select that were righteous enough to escape and go directly to Heaven, possibly not even having to die.

Another point that Father made was to elaborate on the theme of water in baptism.  One example he used was when Simba had run away, he was led back and shown that his father was alive, in him.  When look in the water (there it is again) he could see not only his reflection, but his father there.  Through baptism, God is reflected in us.

Brown rice tortilla pizza.

Last week, I went to our local natural foods store for some pizza mix.  They were out, but one of the sales ladies helped me in finding some brown rice tortilla’s.  They worked great, and are similar to a thin crust pizza.  There are six tortilla’s to a package, and then you can cut them into 4 pieces each.  A great, creative way to have pizza without the traditional crust.

Finally Canyon Bakehouse Gluten Free Bread!

Finally Canyon Bakehouse Gluten Free Bread!

I was at my local natural foods store, and they are redoing the gluten free section. The down side: they are getting rid of some of their gluten free items. The upside: They are adding Canyon Bakehouse products.

So far I have had the opportunity to have the Cinnamon Rasin Bread, and the Multigrain bread. They have a great texture, the taste and feel of gluten based bread, without the gluten in it. It is pricier than Udi’s but was on the shelf, and not frozen, so I didn’t have to wait for it to defrost when I got home. As you can see in the picture, the first testing of this bread was a delicious soy and gluten free BLT.

They also had hamburger buns. I haven’t tried those yet, but will soon. The Cinnamon Rasin bread is delicious, as I had two slices, with butter for breakfast, and my oldest son had three slices for lunch today.

I highly recommend their products.

Gluten/soy free Rice Krispy Treats

Gluten/soy free Rice Krispy Treats

It has been years since I have had Rice Krispy Treats. Thanks to the new gluten free Rice Krispies cereal, I was able to treat my boys, and myself to some. I got the box of cereal, and found some off brand marshmallows at Walmart that were gluten free (the brand named ones had modified corn starch).

The boys loved watching me make them, and it had been a while since I had done it, so I had to read the receipe on the back of the box.

Three tablespoons of butter, two 5 oz bags of marshmallows, and six cups of rice krispies cereal later, I spread the mixture into a buttered casserole dish, and we had the treats. I still prefer them warm and gooey, but firm and cooled also taste just as good. The cereal does have tocopherols listed in their ingredients, and they couldn’t tell me if it was from corn or soy. Since it is the last ingredient in the cereal, I decided to chance it, and it turned out okay, and delicious.

Gluten Free Lasagna

Last nights dinner was gluten free lasanga, by popular demand of the toy older boys.  I meant to post about it then, but I was exhausted, and hungry.  So, I’m catching up to that now, and will post the picture tomorrow.  I made lasanga with Tinkyada brown rice lasagna noodles.  It tastes just like the gluten based pasta to me.  The receipe goes as follows:

9 lasanga noodles (I prefer Tinkyada)

16 oz of cottage cheese

1lb of ground beef (season with preferred seasonings to taste, such as salt, pepper, garlic salt, and onion powder).

1lb of mozzerella, grated

spaghetti sauce (I prefer Prego)

Grated mozzerella cheese/

Preheat oven to 350 degrees.  In a large pot, bring enough water to boil to cover the noodles.  Boil noodles until tender.

In the meantime, brown ground beef and drain.  Add spaghetti sauce, enough to coat meat well.

When pasta is tender, drain and rinse a couple of times. 

In a casserole dish the length of the lasanga, spread a little of the meat sauce across the bottom.  Next put a layer of lasagna noodles down.  Put a nother layer of meat sauce down on the noodles.  Follow this with dollops of cottage  cheese, about three down each length of noodle.  Spread the shredded mozzerella cheese on top of this.  Next add another layer of noodles and continue the process until you have three layers.  Sprinkle parmesean cheese on top.

 

Crustless Chicken Pot Pie

Last night we had roasted chicken breast with some delicious sides.  This results in left over chicken.  Having discovered a great “cream of” receipe, one night, I turned left over chicken into crustless chicken pot pie.  I’ve never been good at making a pie crust from scratch, and figure it is just unnecessary carbs, so this works great for dinner. 

You’ll need:

4 TBSP of Butter

4 TBSP of gluten free flour

Salt and pepper to taste (likely 2 TSP of each)

2 Cups of milk

3 TSP of a gluten free broth

Cut up mushrooms (I prefer to get baby bellas and cut them up)

Cut up left over chicken.

In a pot, heat the butter and the flour with the salt and pepper.  Add the broth to the 2 cups of milk.  Once the flour mixture is browned, add the milk to it.  Stir with a wisk as it thickens into a slightly thicker than soup consistency.  Add heated check, and chopped up mushrooms.  You can also add whatever vegetable you like.  I often use peas, but have used that or a combination of peas and carrots. 

It is best served warm, and tastes delicious, plus it is gluten and soy free.

Being the gluten free kid at a bakesale.

Where our older two boys go to school, they have been having bake sale fundraisers the last two years.  Unfortunately, with them being gluten free, they haven’t gotten to enjoy any of it, they just watch other people buy and eat, and then say “I can’t, it has glute.”  This saddens me, and then I just remind myself that they are healthier for it.  However, I have decided for the one coming up this week, I will make something to send with them.  That way, they can actually buy something at the bakesale.  Yes, I’m spending money, just so my kids can spend money at the school ;-).  Knowing that they will get to enjoy taking part in it, is worth it though.  I’m thinking I’ll do the buttermilk nutmeg receipe, or maybe venture out  and do chocolate ones.

Either way, it warms my heart that there is the ability to help my kids feel just like the rest of the kids when this bake sale rolls around.  Who knows, maybe the other kids will decide that gluten free donuts are delicious and will want some as well.