Laudato Si Reflection
With Contributions by Fr. James DiLuzio, CSP, Team Member
IN THE NEWS – GOOD NEWS
Season of Creation 2026 Theme Announced
Preparation Materials Ready!
I hope you will be as comforted and inspired as I am that the annual observance of Season of Creation -September 1 through October 4 (St. Francis of Assisi Feast Day) is growing world-wide. This year, the materials are out early to give us plenty of time to pray with the ideas and choose how we would like to observe and promote more Environmental Care and Laudato Si consciousness among our parishioners and fellow New Yorkers. Please take some time to click on the links below and let’s start brainstorming ideas!
Details here: Invitation to join the Season of Creation 2026 “Living Water”
Explore In-depth: Theme and Symbol Presentation- Season of Creation 2026 – Google Docs
GOOD NEWS FOR NEW YORK STATE!
Based on the official Assembly and Senate bill search portals:
- There are no bills filed in late April or early May 2026 that propose changes to the CLCPA. The Senate’s “Recently Passed” list for late April–early May 2026 contains bills on topics such as court reporting, drug treatment court reporting, charter bus safety, and aggravated harassment — none related to climate law or emissions accounting.
ADVOCACY NOW! Even though any attempt to modify the law would now require a standalone bill, you may still write New York State Legislators to insist that Governor Hochul maintain New York’s Climate Leadership and Community Protection Act (CLCPA). Industry continues to pressure the governor to mitigate its power to hold polluters responsible. NEW YORK RENEWS has provided an email letter via this link:
Clean Energy Costs Less. Protect NY’s Climate Law. – NY Renews
You can also write Governor Hochul directly by following this link:
Send a Message to the Governor | Governor Kathy Hochul | New York State
RECIPE OF THE WEEK:
Lemony Pasta With Chickpeas and Parsley By Melissa Clark
Total Time: 30 minutes
Ingredients (Yields 2 servings)
· Kosher salt, as needed.
· 8 ounces regular or whole-wheat fusilli or other short, sturdy pasta
· 2 cups of cooked chickpeas, home-cooked or canned
· ¼ cup extra-virgin olive oil, plus more for drizzling
· 2 garlic cloves, smashed and peeled.
· ½ onion, diced
· 1 tablespoon finely chopped fresh rosemary leaves.
· Pinch of red pepper flakes, plus more as needed.
· 1 ½ cups chickpea cooking liquid (from a homemade pot; do not use the liquid from the can), vegetable stock or water.
· 3 cups fresh parsley leaves (from 1 large bunch)
· ⅔ cup grated Parmigiano-Reggiano, plus more for serving
· 1 tablespoon unsalted butter
· Finely grated zest of ½ lemon
· Ground black pepper to taste.
Preparation
1. Step 1
Bring a large pot of heavily salted water to boil. Add fusilli and cook until it is just shy of all dente. (It should be slightly underdone to your taste because you’ll finish cooking it in the sauce.) Drain well.
2. Step 2
While the pasta is cooking, prepare the chickpea sauce: Place chickpeas in a large bowl and use a potato masher or a fork to lightly mash them; they should be about half-crushed.
3. Step 3
Heat oil in a 12-inch skillet over medium heat. Add garlic cloves and fry until they are golden brown, about 2 minutes. Stir in onions, rosemary, red pepper flakes, and a pinch of salt. Cook, stirring occasionally, until onions are soft, about 10 minutes. Then stir in chickpeas and the cooking liquid, stock, or water. Bring to a simmer and cook gently until most of the liquid has evaporated, about 5 minutes.
4. Step 4
Stir in pasta and parsley and cook until the pasta has finished cooking and is coated in the sauce for 1 to 2 minutes. Quickly toss in cheese, butter, lemon zest, black pepper to taste and salt if needed. Drizzle with olive oil and shower with additional cheese before serving.