That's the opening lines of the Exultet, sung at the beginning of the Easter Vigil. It shows me, quite simply, that this is a season of great joy.
I never make New Year resolutions, or if I do I never keep them. But, Easter resolutions make much more sense to me. You see, we spend the whole of Lent contemplating how it is possible to change, through grace, and become 'good'. Well, Easter is the time to start. It is a whole season after all, and I always think it ironic that it is so easy to emphasise Lent for 40 days, and then forget all those resolutions the moment Easter arrives. Little changes work best for me. I am a creature of habit. Last year, because I was returning to the classroom, I focused on my language. I won't say I have not uttered a swear word since, but I have improved slightly. This year, I would like to get outdoors more and take care of my health. Hopefully, I can combine this with going on a few long pilgrimages for the sake of prayer and witness, perhaps to Lindisfarne where I walked as a teenager, but have not revisited since, and Iona, where I have never been.
First though, I better respond to Jesus' question: Do you have anything here to eat?
My big sister made this for us yesterday, and it was really tasty, so I recommend it. I would call it a 'broiled fish', but I don't want to put you off. I made a Tarta de Santiago to go with the tea and coffee after lunch, and that was tasty too.
Baked Salmon with Green Beans (Serves 2, but go forth and multiply)400g green beans
200g cherry tomatoes
1 to 2 handfuls black olives, destoned & sliced
2tbls olive oil
Salt and freshly ground black pepper
1 handful fresh basil, picked
2 x 200 gram salmon fillet steak
12 anchovy fillets
12 anchovy fillets
Preheat the oven and a roasting tray at the highest temperature. Tail the green beans, blanch them until tender (6 minutes) in salted, boiling water, and drain. Put in a bowl with the cherry tomatoes and the destoned olives. Toss in the olive oil and a pinch of salt and pepper. Add the basil.
Give the salmon fillets a quick wash under the tap and pat dry with kitchen paper towels. Squeeze the juice of 1/2 a lemon over the fillets, on both sides, then season both sides with salt and pepper and drizzle a little olive oil over the top.
Take the hot roasting tray from the oven. Put the salmon at 1 end of the roasting tray. Add the green beans mixture next to the salmon in the tray. Lay the anchovies over the green beans! (Don’t forget)
Roast in the preheated oven for 10 minutes. Or to your liking. I like the salmon to be almost or a little raw on the inside. Serve with chilled white wine and merriment.