There has never been a time when one’s faith has been more important. There has also never been a time when one’s faith is being tested more by fear and division. We witnessed this on many levels this past week.

Soon we will spring ahead into daylight saving time; let’s talk about what is most important on God’s green Earth. The Lenten season’s reflection and preparation leading up to the crucifixion and resurrection of our Lord and Savior Jesus Christ.

For those that may have lost a little faith over the last year, this is a time to recommit yourself and examine your beliefs. The giving up of something during Lent is intended to show personal sacrifice and your commitment to Christianity. It is to be a living example of putting faith ahead of self. However, just because you give up Reese’s Peanut Butter Cups or Eggs doesn’t make you a good Christian. It is the learning, practicing, and commitment to God and his Son during the Lenten season that is most important. The giving up of something mortal is only the icing on the cake that you wait until Easter day to eat.

I always enjoyed my conversations with Father John Manno. He would stress that one’s Lenten obligation could also be volunteering time, money, or effort within the community — anything done above normal effort in the name of Jesus Christ to make the world a better place. Most importantly, it has to come from the heart, not be done just to satisfy your Lenten obligation. Father believed that those with the strongest faith would do both — by skipping those sweets and going above and beyond to help mankind.

However, this is a personal choice. It is my thought that the best thing about doing work for the Lord is that if you have failed to this point on what you gave up for Lent, or maybe haven’t made a commitment, there is no better time than the present to reflect on the message of Jesus Christ. Show some love and kindness to make the world a better place in some manner.

If you have fallen away from your faith for whatever reason or maybe never had the opportunity to learn about God’s love shared through his Son Jesus Christ, there is no better time than the present. It is the greatest and most important story ever told.

It is up to all of us, not just the clergy of the church, to share the message of Jesus Christ and try to change the world for the better. It will take the love of fellow man to change anything for the good. Most importantly, we can prevent fear from controlling our thoughts and emotions through a strong faith and the understanding of eternal life.

As most of you know, one of the traditions of the Catholic faith is no meat on Fridays. I always looked forward to the different cuisine choices this provided. My grandfather, Pappy Maietta often made salmon cakes or croquettes served with tomato soup. I have a little tip on how to improve this longtime tradition.

My grandfather always used canned salmon, and that’s what I used to carry on the family tradition. In recent years I switched over to fresh salmon, which is more readily available in today’s world.

How do you add the fresh to your salmon cakes or croquettes? Simply use the same amount your recipe calls for in place of the canned. You must cook the fresh salmon or buy precooked. Dab off the excess moisture with a paper towel and add it into your mix — bake or fry as normal.

If you’re looking to try to make salmon cakes or croquettes for the first time, just substitute salmon in your favorite crab cake or chicken croquette recipe.

Neither me nor my Pappy were big on measuring to make our patties, but here is a simple recipe to get you started.

Ingredients:
• 1 can pink salmon, or 1-pound cooked salmon
• 1/4 cup finely minced celery
• 1/2 cup finely minced onion
• 1 teaspoon fresh lemon juice
• 1 teaspoon salt, or to taste
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic to taste
• 2 large eggs, beaten
• 1 1/2 cup fine dried breadcrumbs (preferably homemade) or cracker crumbs
• Flour, for your hands
• Oil, for pan-frying

Directions:

In a medium bowl, break up the salmon. If using canned, remove any bones and skin and mix with a fork until the are well blended. Stir in the celery, onion, lemon juice, salt, black pepper, cayenne (if using), the eggs, and crumbs.

With a 1/4-cup measure and lightly floured hands, scoop the salmon mixture, then shape into 8 flat discs.

Pour 1/2 inch oil into a large skillet and heat to 350°F over medium-high heat.

Working in batches (do not crowd the pan), fry the croquettes until golden brown, turning over once, about 3 minutes per side. Drain on paper towels. Serve hot with sauce of your choice.

Most importantly, be sure to share these with someone you love.

God Bless America.