Blessed Jordan of Saxony

Courtesy photo Dominican Sisters of St. Cecilia www.nashvilledominican.org

Feast Day - February 13th

by Guy Hurst

It may come as a surprise to most of you, but this obscure 13th-cen- tury saint is actually considered an important and valuable figure to a spe- cific group of Catholics here in Prince William County (PWC), and now is as good a time as any to key you in to it. The Church has various religious or- ders, and one of those is the Order of Preachers, also known as the Order of St. Dominic. Now it just so happens that there are a number of members of this order right here in PWC, mainly sisters and laity. And that is why this saint is known to them--because he was an early Dominican friar. But more than that, he was St. Domi- nic’s successor as Master of the Order, and he wrote one of the best and most accurate histories of St. Dominic and the beginnings of the Order of Preach- ers. This is important because there generally aren’t any writings by St. Dominic himself. He was also a very persuasive preacher, drawing in more than 1000 young men from the universities to the Order. Most notably, he brought St. Albert the Great into the order, who was the teacher of St. Thomas Aquinas. For these reasons he is patron for Do- minican vocations. Ok, sure, he may be well known among Dominican friars and nuns and sisters and laity, but what does Blessed Jordan of Saxony have to do with Cath- olics in PWC today? Quite simply, he is a great example of spiritual friendship and enlightened guidance. Among the various stories of his inter- actions with others given long ago are some pertaining to him giving guid- ance in situations involving prayer. I chose a couple of brief examples that pertain to temptations against prayer we have to deal with today, given our culture. Have you noticed a temptation

to approach prayer, and religion in general, as a tiresome burden that weighs us down? Has anyone been tempted to second-guess whether praying is worth our while? The following short anecdotes address such issues simply. On one occasion, during a visit to a monastery under his charge, a funny occurrence happened in the chapel during prayers. The novices burst out in laughter. This disrupted the flow of prayers, and they were chided by an older friar for goofing off. But Blessed Jordan countered him and encouraged the novices to laugh freely and be happy, noting that since they have broken from the shackles of the devil and were freed from his slavery, they had good reason to be lighthearted. [ This reminds me of the scripture where Jesus said to let the little ones come to him. (Matt 19:13-14). Also, I have heard that prayer is an exercise of hope that sets us on the path of joy. This clearly opposes the general temptation of dreading prayer time.] novenas? After giving it some thought, Blessed Jordan directed him to do what most stirs his heart toward the love of God. [ This reminds me of the scripture where Jesus told the Samaritan woman that God wishes to be worshipped in spirit and in truth. (John 4:21-24). Also, I have heard that the point of prayer is love, and should lead to charity, and that we should find out the best forms, times, and conditions for us to pray in manner that fulfills that point. No need to second-guess how we are doing it.] Blessed Jordan exemplified a balance of lightheartedness and profound prayerfulness. It is my understanding that this is what inspired confidence in others to join him in his service to God. Let us do the same in our parishes here in PWC with our brothers and sisters. Guy Hurst is a parishioner of All Saints in Manassas and the Formation Director for the Sacred Heart Chapter of Lay Dominicans. www.laydominicans.org

On another occasion, a brother inquired about the best way to pray-- Lectio Divina? Devotions? Litanies?

CAJUN CHICKEN AND ANDOUILLE GUMBO

by Colleen Rooney www.celebratecatholiclife.com

INGREDIENTS 1 large onion (chopped) 1 large green bell pepper (chopped) 1 rib of celery (chopped) 4 stalks green onion (chopped) Tony Chacherie seasoning (if you have it), or salt, red pepper and garlic powder 1 Whole chicken 1 pound Andouille Sausage (smoked beef also works) ¾ cup flour 1 cup vegetable oil (or butter)

– (NO Margarine or other kind of oil)

DIRECTIONS 1. Chicken Stock In a pot (at least 5 quart), heat 2 or 3 quarts of water to a boil and add seasoning (salt, red pepper and garlic powder) and boil the chicken until you can remove the meat from the bones (keep the liquid as your stock). Remove the meat and place the meat back into the stock. (Discard skin and bones). Return the stock to a slow boil. 2. Chop all ingredients before you begin making the roux. (The roux must be stirred constantly so no free hands to chop ingredients) While the chicken is boiling, prepare the roux 3. In a skillet, heat the oil until a pinch of flour tossed in sizzles. 4. Gradually add the flour and stir constantly (use a wooden spoon). Continue to stir until it is a dark caramel color. 5. Turn off the heat and add the chopped onion, bell pepper and celery (save the green onions for later). Stir thoroughly for a few minutes. (This cooks the seasonings and cools the roux). Then set aside. 6. Slice the Andouille sausage in thin circles and brown in a skillet for a few minutes (some people prefer to not brown it and just add to the stock after slicing, either way is good). Add to the chicken stock. 7. Add roux mixture and green onions and stir thoroughly and cook for 25 minutes. (The longer you cook a gumbo, the better it tastes – the time given here is a minimum.) 8. Serve over rice and sprinkle with file’ (if you have it).