“Push back against the age as hard as it pushes against you,” counseled Flannery O’Connor. No better way to do that, in my experience, than to live liturgically. Why settle for the meager roster of state-sanctioned holidays to punctuate daily drudgery when we can find more frequent and meaningful repose in the traditional Christian cycle of fasting and feasting?
In my family, this is the reason we try to abstain from meat on Fridays. Still, Friday is the end of the week, and I want to feed my husband and children something we can all eagerly anticipate. The following recipe blends a bit of my Southern culture with my Catholic culture. Like last week’s Charleston summer salad, it’s a foolproof favorite.
Ingredients — Grits:3 cups chicken
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