Today's feast follows quickly in the footsteps of Epiphany, the manifestation of Jesus to the Gentiles. (That's you and me.) Today's celebration is also a sort of Epiphany. Since it commemorates the manifestation of Christ's divinity. As Jesus is baptized by John the voice Of the Father can be heard saying " this is my beloved Son, with whom I am well pleased". The Holy Spirit in the form of a dove then descends and rests on Jesus. All three present! The same is true for us at our baptism, wether we remember it or not. We enter into a communion with the Blessed Trinity. The gates of Heaven are opened up to us, and we have been cleansed from all original and personal sin. How the angels and saints must rejoice as another new Christian joins the heavenly family. This is not to say that we don't feel the effects if original sin. We are all left with an inherent weakness. But just in that moment the waters have washed us clean. The Church has always taught that Baptism is necessary for salvation and through our own baptism we have been adopted into the family of God. But just as Jesus' ministry started with his baptism so to does ours. We, like Christ are anointed with the Holy Spirit and share in his ministry to go and make disciples of all nations. In fact we should be able to utter the same words as Jesus "The Spirit of The Lord is upon me, because he has anointed me to preach the good news to the poor. He has sent me To proclaim release to the captives and recovering sight to the blind, to set at liberty those who are oppressed, to proclaim the acceptable year of The Lord".
In many ways the feast of our own baptism is as important as our Birthday. It is a good idea to get out any baptismal candles you may have and relight them on yours and your children's anniversary. Maybe they could be used on the table at the evening dinner or during family prayer time.
Because of this feasts affinity to water I have included a recipe for smoked haddock pots, this is very popular in my house. They are very easy to make and have a delicious flavour. I like to make them in cleaned out scallop shells but you can use ramekins or even just use one dish. The amount is for about six people;
Smoked haddock pots.
10. oz smoked haddock/cod, skinned
3oz chopped tomatoes
3tsp chopped parsley( optional)
1 egg, beaten
12fl oz double cream
3oz fresh breadcrumbs
1oz of grated parmesan
Salt and pepper.
Preheat the oven to 375/190/ gas mark 5
In your scallop shells or ramekins place equal quantities of chopped tomato and fish sprinkle with parsley.
Combine egg and cream season well, pour over fish
Sprinkle with breadcrumbs and parmesan.
Bake in the oven for 15-20 mins until lightly golden and bubbling.
Sprinkle with more parsley if you wish.
This can be served as a starter or as a main course with some veg or a salad.
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