Sister Vivian Bowles finds inspiration in daily reflection

Sister Vivian Bowles shares her reading preferences as we continue our series “How We Observe Lent,” and offers a recipe for crab pasta and salad for those meatless Fridays.

“I received a free ‘Reading for the Day’ on my phone from the Augustine Institute. It is called AMEN. After the Mass reading for the day, it gives a short reflection and then guides me to do my own reflection. I do this process almost every day and find those for Lent especially inspiring. 

“Lenten meatless days are no penance for me. After Christmas and New Year parties are over, and imitation crab flakes and/or legs go on sale I stock up on them and look forward to Ash Wednesday and Fridays.

“Here is and quick and easy recipe with options.”

Put about 5 tablespoons of olive or vegetable oil in a skillet. Chop an onion and a little garlic, sauté until translucent. In the meantime, cook a couple of handfuls of spaghetti in a saucepan 2/3 full of boiling water. Shortly before spaghetti is done, cut up 8 oz of the crab and add it to the onion and oil mixture. When the crab is heated, I drain the spaghetti, stir it, and add a teaspoon of salt into the crab mixture. This is very tasty just as a basic recipe, but I change it around a lot. Sometimes I add some Alfredo sauce to it, sometimes a little wine, often a bit of cheese, occasionally some tuna. You can select your favorites and add them to the basic recipe. If you don’t want to add any other sauce or liquid, you might need to add a little more oil or bit of sour cream. Most often I double the recipe because we like this dish left over for Saturday. It’s easy to reheat but if you use a microwave for reheating don’t use more than 8 power.

“Here is the salad I like best to serve with the crab pasta to make it a full meal.”

Broken up salad greens and/or spinach topped with fresh strawberry halves and walnuts or pecans, (optional red or sweet onion slices and mushrooms, croutons, bacon bits). Top with vinaigrette dressing or homemade:

1/2 cup salad or olive oil

1/4 cup sugar

2 Tbs cider vinegar

1/2 tsp salt

1/4 tsp dry mustard



Leave a Reply

Your email address will not be published. Required fields are marked *