Roasted Sausage and Pepper Subs and the Feast of Saint Lorenzo

This is what I was planning on having for dinner last night. On my way home from the airport I stopped off to pick up some groceries. I thought seeing as I was gone all weekend I would make Chris a nice dinner. I was going to make meatloaf and I would roast some sausage and peppers for another dinner this week. As I was leaving the store I walked past the deli counter and was hit by the aroma of fried chicken. It would be so easy. All I would have to do is heat it up. I could make mashed potatoes and a vegetable. Easy vs meatloaf...
Well the chicken won out. I put the meat in the freezer for another day. Dinner was a hit. But I did make Zucchini and Parmesan Balls. They were super fast to put together.

Even though I took the easy way out last night I did roast the sausage, peppers and onions. When Chris got home tonight he added some Marinara sauce and heated the pan up in the oven. Sub rolls and a little cheese on top was all we needed.

This should have been posted on Saturday, but was a little busy...
Saturday was the Feast of St Lorenzo. He is the patron saint of cooks and chefs. According to legend St Lorenzo, the church of Rome’s librarian and archivist, was thought to have a list of all the members of the early church and hidden treasures.  On August 8, in year 258, two days after the Emperor Valerian executed the Pope and deacons, he ordered Lorenzo to produce all the Vatican’s wealth.  On August 10, Lorenzo arrived to the palace and presented the poor, the crippled, the blind and the suffering, and said these were the true treasures of the Church. And then he was executed. Lorenzo was executed by slowly being roasted on the grill.  Instead of revealing the Church’s wealth, Lorenzo, while burning on the grill, gathered the strength to tell his executioners “Turn me over.  I am done on this side.”


Catherine said…
Dear Lucia,

I did not know the story of St. Lorenzo. It is profound, since the people he presented are the true wealth of the church.

Sometimes the enticing aroma of the fried chicken will get you and you must give in!
The sub of sausage and peppers is a favorite.

p.s. You may brine the chicken breast too, though I would cook it in the oven so that it will stay moist. It will still get a crispy skin.

Stay well my friend and many blessings and a hug, Catherine xo

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