Advent Day 19: Oh Root of Jesse

Many of you have probably heard of the "O Antiphons", so this may be old news to you, but many may not realize where these come from.  An antiphon is a short sentence sung or recited before (and sometimes after) a Psalm or canticle.  Beginning on December 17th, and continuing for 7 days, people are so excited, and wanting Christmas to arrive that they created songs to sing in anticipation of the birth of the Messiah - all beginning with "O".  For children, this can be a great way to teach the children counting, and at the same time give them bedtime prayers that lead them to Christmas day, focusing on what it's all about.

Today's is the Root of Jesse, and the antiphon is:  O Root of Jesse, you stand for the ensign of all mankind; before you kings shall keep silence and to you all nations shall have recourse. Come, save us, and do not delay.

There are symbols and music that goes with each of the O Antiphons.  You might take a look and learn more about them.  The Root of Jesse brings to mind the edible roots of our fields.

In the meantime, the grace of God gave the lineage of Christ through the line of David.  Jesse was the father of David, and this is all about Christ's heritage through His human family, even as he is also the source of the promise that the Messiah would come from this line.  The link above will give you more information.

OVERSTUFFED TWICE-BAKED POTATOES

(From Food & Wine)

Ingredients

• 5 large Idaho baking potatoes (about 1 pound each) 
• 1 tablespoon olive oil 
• 1 3/4 teaspoons salt 
• 1/2 teaspoon freshly ground white pepper 
• 4 ounces bacon, chopped 
• 2 cups shredded sharp cheddar cheese (8 ounces) 
• 1 cup sour cream 
• 4 tablespoons unsalted butter, at room temperature 
• 2 tablespoons snipped chives

Directions

1. Preheat the oven to 400°. Line a large baking sheet with aluminum foil.
2. Rub the potatoes with the olive oil and season with 1/2 teaspoon of the salt and 1/8 teaspoon of the pepper. Put the potatoes on the baking sheet and bake until fork-tender, 1 hour to 1 hour and 10 minutes. Let the potatoes sit until cool enough to handle.
3. Cook the bacon in a medium skillet over moderate heat, stirring occasionally, until crisp and the fat is rendered, 5 to 6 minutes. Drain on paper towels.
4. Peel 1 potato completely, discarding the skin. Place the pulp in a large bowl. Cut the top quarter from each of the remaining 4 potatoes and using a spoon, scoop the pulp from the potatoes into the bowl, leaving a 1/4-inch layer of pulp on the skin. Return the potato shells to the baking sheet.
5. Using a handheld masher, mash the potato pulp until smooth. Add 1 cup of the cheese, the sour cream, butter, bacon, chives, and the remaining 1 1/4 teaspoons of salt and 1/4 teaspoon plus 1/8 teaspoon of pepper and mash until smooth. Spoon the potato mixture back into the potato shells, top with the remaining cheese and bake until hot and the cheese is melted, about 15 minutes. Serve hot.