Laetare sunday 4th Sunday in Lent

A little light that shines during Lent is Laetare Sunday.

Yesterday was the 4th Sunday in Lent and it is different than the other Sundays in Lent.  It is similar to the the third Sunday of Advent, which we call Gaudete Sunday, that means break.  The fourth Sunday of Lent is also a break in this penitential season, shining a light that we have come so far and we are closer to the day we will rejoice in the Risen Lord. The vestments the priests use on this Sunday are rose colored,  the same as used on Gaudete Sunday. The color rose is a symbol of joy and hope.  You may also find flowers placed on the altar on this particular Sunday. 

Laetare Sunday receives its name from the opening introit of the Mass:

"Laetare, Jerusalem":

Rejoice, O Jerusalem: and come together all you that love her: rejoice with joy, you that have been in sorrow: that you may exult, and be filled from the breasts of your consolation. (Psalm) I rejoiced at the things that were said to me: we shall go into the house of the Lord. Glory be to the Father.

What foods could be considered to fix for our families on this particular Sunday?

From Catholic Cuisine:

http://catholiccuisine.blogspot.com/2009/03/simnel-cake-for-laetare-sunday.html

Laetare Sunday is also known as "Mothering Sunday" because of the Epistle reading that speaks of how not the Jews, but those who come to Christ, regardless of their ancestry, are the inheritors of Abraham's promise. The old practice of visiting the cathedral, or "mother church" of the diocese on this day is another reason for the name. In England, natural mothers are honored today, too, in a manner rather like the American "Mother's Day." Spring bulb flowers (daffodils, for ex.) are given to mothers, and simnel cake is made to celebrate the occasion (this cake has also become an Easter Cake of late, however). The word "simnel" comes from the Latin "simila," a high grade flour." Fish Eaters

Simnel Cake

1 cup margarine, softened
1 cup light brown sugar
4 eggs
1 3/4 cups self-rising flour
1 1/3 cups golden raisins
1 cup dried currants
2/3 cup candied cherries, rinsed, dried and quartered
1/4 cup candied mixed fruit peel, chopped
2 tablespoons grated lemon zest
2 teaspoons mixed spice 1 pound almond paste
2 tablespoons apricot jam
1 egg, beaten

Preheat oven to 300 degrees F. Grease and flour an 8 inch springform pan. Line the bottom and sides of pan with greased parchment paper. In a large bowl, cream together the margarine and brown sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour. Stir in the golden raisins, currants, candied cherries, mixed fruit, lemon zest and mixed spice. Pour 1/2 of batter into prepared pan.

Divide almond paste into 3 equal portions. Roll out 1/3 of the almond paste to an 8 inch circle. Place the circle of almond paste on the cake batter in pan. Cover with remaining cake batter. Bake in the preheated oven for 2 1/2 hours, or until evenly brown and firm to the touch. If the cake is browning too quickly, cover with foil after an hour of baking. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Set oven to broil. When the cake has cooled, brush the top with warmed apricot jam. Roll out 1/3 of the almond paste into an 8 inch circle and place on top of cake.

Divide the remaining 1/3 of almond paste into 11 pieces and roll into balls. These represent the 12 Apostles minus Judas. Brush the almond paste on top of cake with beaten egg. Arrange the 11 balls around the outside edge on the top of cake. Brush the balls lightly with egg. Place cake under the broiler for 8 to 10 minutes, or until almond paste is golden brown.


Also from Remnant tv youtube. A very fine homily for this Sunday. 

SUNDAY SERMON: From Luther to Bugnini

https://www.youtube.com/watch?v=nv7MZlWAUyM



God bless.