Memorial of St. Jerome, September 30

This is a busy week for popular feastdays, but I didn't want the memorial of St. Jerome to fall by the wayside. St. Jerome is a Doctor and Father of the Church, a very important saint in our Church history. He is most remembered for his translation of the Bible into the Latin Vulgate, which is still used today. His patronage list is more bookish in nature: archeologists, archivists, Bible scholars, librarians, students, and translators.

From My Nameday Come for Dessert by Helen McLoughlin:

Father: This is the faithful and wise servant whom the Lord has set over His household.

All: His posterity shall be mighty upon the earth; the righteous
generation shall be blessed.

Father: Let us pray. O God, may blessed Jerome intercede for us in
heaven as he once instructed Your faithful on earth and directed them in the way of eternal salvation. Through Christ, our Lord.

All: Amen. Christ conquers, Christ reigns!

The symbols of St. Jerome include a lion, a skull, and a book or scroll would also be appropriate.

As we're reading Margaret Hodges St. Jerome and the Lion and also Rummer Godden's book by the same title, lions will be roaring today. The cute lion cupcakes for St. Mark's feast day would be perfect for this feast. I think I can transform Devil's Food Cupcakes into a few lions.

My Nameday, Come for Dessert also mentioned making a lion cake for this feast. Her idea is based on the Cut-Up Cakes from Baker's Coconut, which I mentioned previously on St. Mark's feast day.

Book Cakes are also appropriate for Doctors and Fathers of the Church (for their writings), and Genoise Book Cake is a delicious sponge cake recipe. One could also use cake pans in the shape of a book. The white chocolate cake used for St. Gregory the Great can also be used for other book cake inspiration.

As far as the skull symbolism, you might not have time today, but it's a good reminder to order the materials to make Mexican Sugar Skulls for the Day of the Dead (All Souls Day) feasting, since it's in one month. Our family personally can't make these, unless someone has a substitute for meringue powder and egg whites. That is the glue to hold the sugar together, so it's indispensable. Please leave a comment if you know another way that we can avoid egg and still make those fabulous sugar skulls!

Enjoy the feast of St. Jerome. Think of him today and read a bit of Scripture, write those overdue thank-you notes or write a letter to a far-away friend.

St. Jerome, pray for us!

Rose Cake and Punch for St. Therese

The Feast of St. Therese is coming up!!! It is celebrated on October 1st on the New Calendar, and on October 3rd on the Traditional Calendar.

This year, for the feast of St. Therese, I am planning on making the Rose Petal Coconut Cake suggested in My Nameday, Come for Dessert, and serving it with a Rosy Punch, suggested in The Cook's Blessings, for my hubby and I, with a non-alcoholic version for my children.


ROSE PETAL COCONUT CAKE

Empty one package of instant white cake mix into a bowl. Prepare as directed on package.

Pour batter into two round eight-inch layer pans, 1-1/2 inches deep and lined on the bottom with paper. Bake in a moderate oven, 350 degrees F., 20 to 25 minutes. Cool cakes.

Spread seven-minute frosting (You can find this recipe here Seven-Minute Frosting, or make/buy a frosting of your choice.) between layers and on top and sides of cake. Sprinkle lightly-tinted pink coconut on the sides of the cake while the frosting is still soft. Decorate the top of the cake with a full-blown red rose made of crystallized rose petals, with an icing rose, or even an artificial one.

To tint coconut, place 1 teaspoon of milk or water in a bowl. Add a drop or two of red vegetable coloring (or yellow if you wish to make a yellow rose cake) and mix well. Add 1-1/2 cups of coconut and toss with a fork until coconut is lightly tinted throughout. (You may prefer to put coconut into a jar with a tight cover and shake it vigorously.)




ROSY PUNCH

• 1 can frozen Hawaiian Punch concentrate
• 1 can frozen lemonade concentrate
• 1 quart Tea Concentrate (To make: Pour 1 quart cold water over 1/4 cup loose tea or 12 teabags, and let stand until of desired strength. Remove teabags.)
• 1 bottle rose wine
• 1 bottle Sparkling Burgundy, chilled

Combine first 4 ingredients. Chill until ready to serve; pour over ice in punch bowl. Add Sparkling Burgundy. Serve at once. Makes about 26 punch cup servings.

(For my children, I will be replacing the Rose Wine & Sparkling Burgundy with White Grape Raspberry Juice and 7-up.)

Easy Mini Éclairs

Éclairs were a favorite treat of St. Therese, and so last year we made little mini eclairs to celebrate her feast.

This recipe is very easy to make (I let my children make them!) and you only need 3 ingredients:

Ingredients:

• Lady Fingers
• Whipped Cream
• Chocolate Frosting

Directions:
To make the éclairs, split the lady fingers in half, fill with whip cream, place the top half back on and ice the top with the chocolate icing.

Enjoy!

Apple Chicken

I thought I would take a second and post this recipe (which we made for Michaelmas) here. It is very easy, very yummy, and is an excellent fall/harvest meal.

Apple Chicken

• 6 skinless chicken thighs (I increased this to 8)
• 2 teaspoons vegetable oil
• 2 cups apple juice
• 1/3 cup dijon mustard
• 3 apples -- unpeeled, cored & sliced 1/2" thick
• 1/2 cup raisins
• 1/2 cup sliced green onions (I omitted since I forgot to buy some. Oops.)
• 2 Tablespoons cornstarch
• 1/4 cup water

Heat oil in large skillet. Brown chicken over medium-high heat. Season with salt and pepper. Combine apple juice and mustard; pour over chicken. Cover; cook over medium-low heat for 45 minutes. Add apples, raisins and green onions. Cover; Cook 5-10 minutes longer. Place chicken and apples on a serving platter; keep warm. Gradually stir combined cornstarch and water into cider liquid. Cook and stir until thickened. Serve sauce over chicken and apples.

*I served it with Steamed Carrots and Garlic Angel hair pasta:

From Thy Bounty Fair: Feasting with the Angels!

All you Angels and Archangels, Thrones and Dominations, Principalities and Powers, Virtues of the heavens, Cherubim and Seraphim, bless the Lord forever.





Today is the Feast of the Saints Michael, Raphael, and Gabriel, Archangels.
The angels play a large role in the life of the Church, from the beginning of Creation, throughout the Old and New Testament, and the daily lives of all. Women for Faith and Family capture all the teachings from the Catechism of the Catholic Church on the angels.

September 29 was originally dedicated only to St. Michael, with St. Gabriel formerly on March 24 (the day before the Annunciation), and St. Raphael on October 24. The 1969 reform of the General Roman Calendar combined these feast days for today's triple feast.

As discussed before, there are many traditions and foods connected with this feast. From CatholicCulture.org:

This day is referred to as "Michaelmas" in many countries and is also one of the harvest feast days. In England this is one of the "quarter days", which was marked by hiring servants, electing magistrates, and beginning of legal and university terms. This day also marks the opening of the deer and other large game hunting season. In some parts of Europe, especially Germany, Denmark, and Austria, a special wine called "Saint Michael's Love" (Michelsminne) is drunk on this day. The foods for this day vary depending on nationality. In the British Isles, for example, goose was the traditional meal for Michaelmas, eaten for prosperity, France has waffles or Gaufres and the traditional fare in Scotland used to be St. Michael's Bannock (Struan Micheil) — a large, scone-like cake. In Italy, gnocchi is the traditional fare.

Since this is a food blog, I'm highlighting the feasting. But food is just a part of the feast: the Liturgy, the prayers, the crafts, the reading, copywork, nature study, and other activities are the various colored threads woven together to make a beautiful tapestry in our domestic churches. May the angels continue to guide and protect us safely to our heavenly home.

Please note: This post was originally published in 2008, and there are several blogs that are not operating, but we will leave the post as originally written. Those blogs no longer linking will have an asterisk (*) before the paragraph.

Mary at Our Domestic Church loves to research feast days (almost as much as I do), and then loves to place a spin on some of the traditions. Angel Foods for Feasting and Angels From Thy Bounty Fair are two posts that give a wide range of ideas for these feasts that involve angels.

I haven't traced the originator of the idea, but one of the most popular item for today's feast is Devil's Food Cake accompanied by cocktail swords, so that everyone can assist St. Michael in defeating the Devil. It is a great hands-on activity that can give all of us the reminder that we need to constantly fight temptation and sin.

*And our tour continues with Suzanne at Gladdest Hours shares her photos and Michaelmas feast day plans. She includes reading, decorations, activities, and her menu, Oriental Chicken Wings, Angel Hair Pasta, Broccoli, and Devil's Food Cake with swords.

Chez Ouiz shares her pictures from last year for the feast of the archangels. Stabbing the Devil's Food Cake with swords is front and center tonight for dessert, and the picture of her boys in costumes acting out St. Michael and the Dragon is so wonderful!

Jessica at Shower of Roses shares in detail all her feast day plans for Michaelmas. The menu will involve St. Michael's waffles, Apple Chicken, and Devil's Food Cupcakes with swords. The feast day plans are also real learning -- so she includes crafts, copywork, and reading.

*Marci at 6Hands2Hold is having an angel themed day for the Feast of the Archangels. Menu highlights: Breakfast will include blackberries, lunch deviled egg sandwiches, and dinner will be Angel Hair Pasta with Creamy Alfredo Sauce and Grated Carrots. Dessert will be...you guessed it, Devil's Food Cake accompanied with swords!

Carole, who now lives and learns in Wales, sent me her feast day plans. I have to admit, I wish I was breaking bread with her. Her menu: Bottled Blackberries, Roast Chicken with Sour Cream and Apple Stuffing, and homemade bread.

Lorri and The Mac and Cheese Chronicles shares her homeschool group Michaelmas celebrations. Dessert included angel food cake with whipped cream wings and devil's food cupcakes.

Eileen at Eileen on Him has her Michaelmas feast day celebration from last year. On the menu: St. Michael's Bannock with Honey Butter; Garden Salad with fancy-grated Parmesan cheese; Archangels on Horseback over Angel Hair Pasta Alfredo.

Heather at These Thy Gifts shares the successful feast day dinner, which seemed to be quite a hit by the pictures of the happy faces. The menu included deviled eggs, Deviled Chicken, Roasted Deviled Potatoes, steamed carrots (St. Raphael is the patron saint of eyesight!) and, Devil's food cake for dessert--with those little cocktail swords.

Feast of the Guardian Angels, October 2nd
Today's feast is first of two feasts of this week in honor of the angels. October 2nd is the Memorial of the Guardian Angels.

Jessica shares her Guardian Angel Plans which include include an angel food cake in a trifle bowl to incorporate whipped cream clouds.

Heather also has angel food cake and angel hair pasta on the menu for her her guardian angel plans.

Angel Crafts

I think the feast day crafting goes hand-in-hand with the menu plans. Some great examples can be found at Dawn's Tea and Craft ideas for these feast days. And while Alice doesn't have specific liturgical teas for the angels, there are angelic ideas on these pages, which combine crafting and foods for the feast. Many of the links above in this post also include creative angel crafts, and here are some more inspirational ideas:

Mary gives directions for some wonderful Angel Candy Favors, made from golden Hershey Kisses. These are just too cute!

Ana Braga-Henebry designed these darling angels to craft. Printer, scissors, tape, crayons, craft sticks and you're good to go! I plan on crafting as soon as I post this!

Eileen had some wonderful painting crafts for the Guardian Angels, too.

And for wonderful coloring pages, get your dance card and waltz on over to Waltzing Matilda where Charlotte shares her talent with us. First there is the archangels: St. Michael, St. Raphael, and St. Gabriel. Then she has the Guardian Angels based on one of my favorite Hummel pictures.

I'll close with the Collect Prayer from the feast of the Archangels:

God our Father,
in a wonderful way you guide the work of angels and men.
May those who serve you constantly in heaven
keep our lives safe from all harm on earth.
Grant this through our Lord Jesus Christ, your Son,
who lives and reigns with you and the Holy Spirit,
one God, for ever and ever. Amen.

Michaelmas Feasting from Wales

This post was submitted by my friend Carole who is now living in Wales.

Most of what I learned about St. Michael's Feast, I learned from reading Cooking for Christ by Florence Berger and Joanna Bogle's A Book of Feasts and Seasons (thank you Jenn for all the great book recommendations)! My youngest son's patron saints are St. Michael and St. Patrick. Last year I made the easy recipe Archangels on Horseback (from A Continual Feast by Evelyn Vitz).

16-20 sea scallops
8-10 pieces thin-sliced bacon; cut each piece in 2
Buttered toast

With a half slice of bacon, wrap each scallop, fastening with a toothpick. Cook under the broiler until bacon is brown and crisp, serving on hot buttered toast, cut in squares or rounds.

To make these "Angels on Horseback" replace the scallops with shucked oysters.

This year I decided to center our celebration around the various customs involving food.

This afternoon, my dd and I will be taking some blackberries (which grow wild in this area), and making Bottled Blackberries from .A Book of Feasts and Seasons. I have told my dc that since the devil spat on the blackberries when he was cast out of Heaven on Michaelmas, then they will not be good after today. Therefore, we must preserve what we have to enjoy on our toast later in the year.

First make a syrup, 1/2 pound sugar to 1 pint of water (remember it is English measure)! Make sure the syrup is boiling when you use it. You wash and clean the These aren't canned in the typical way we do in America, and I am making so little I will keep mine in the refrigerator.

It is traditional in England to have a feast of roast goose and stuffing. We read that Queen Elizabeth was eating her Michaelmas goose when she received word that the Spanish Armada had been defeated. Since my ds is studying Medieval Literature/History this year, I decided to make an historical connection with our meal. Not being very brave or adventuresome about cooking a goose, we are settling for a Roast Chicken with Sour Cream and Apple Stuffing. My ds will tell the family a little bit about St. Michael and the traditions as we celebrate our evening meal.

For the chicken, I stuff the chicken with onions, carrots, celery, and bay leaf. Then I coat the outside with thyme and Old World Seasoning (a Penzey's spice, but it is close to Rotisserie Chicken by McCormick). I place it in a 450 F oven which I then turn down to 350 F and cook for 20 minutes per pound.

We're also making a homemade bread (which we do a lot) to thank the Lord for the wheat harvest. This is part of the harvest end of the celebration.

I hate to say it, but for me, the celebration is frequently about the food! One last activity that we have planned is to plant a Michaelmas daisy. I have not fully planned our new garden, so we will probably just transfer it into a decorative pot. But the Michaelmas daisy is actually an aster with tall purple flowers ... very tiny and dainty. These plants bloom around this time of year and are frequently used to make posies for the table or to put on top of cakes given to the girls at London's Greycoat School after a special service (I learned this from Joanna Bogle's book).

Upcoming From Thy Bounty Fair: Angels, September 29

This is a very late reminder that the next installment of the From Thy Bounty Fair will be September 29. The theme is angels, since September 29 celebrates the Archangels Michael, Gabriel, and Raphael, and three days later on October 2nd we celebrate the feast of the Guardian Angels.

Submissions are encouraged and welcome from bloggers and non-bloggers. Please submit links to posts, pictures or ideas to me by Sunday evening, so I can post them on the feast of the Archangels. All ideas, small or great are welcome!

Looking for inspiration?

My first stop is Catholic Culture for September 29 and October 2nd.

September 29 was originally dedicated only to St. Michael the Archangel, and called Michaelmas. This was a harvest or thanksgiving feast, so there are many recipes and traditions attached to this day from many cultures. There are various foods, some based on culture or region and some based on legend or folklore, which are linked with the feast day and could be included in a celebration.

Bannock is a traditional bread eaten in the Celtic countries. Ernst Schuegraf, in Cooking With the Saints has this to say:

On the Islands of Scotland, St. Michael is a very popular saint, and it is an ancient tradition to eat St. Michael's bannock on his feast day. On that day, everyone in the household, family member or visitor, must eat a piece of this large cake baked on a griddle.

According to an old folk tale, blackberries were supposed to have been harvested and used up by this date, too, since it is told to children that when Satan was kicked out of Heaven, he landed in a bramble patch -- and returns each year to curse and spit on the fruits of the plant he landed on, rendering them inedible thereafter. So a dish or drink with blackberries would be fitting.

Goose is another traditional food served on the feast. Foods that are harvested around this time like apples are a nice touch and commonly included as well.

In The Catholic Home, Meredith Gould mentions that carrots play a prominent role in Scotland on this feast. As Raphael is the patron of eyesight, carrot dishes could be included.

There are numerous dishes that use angel somewhere in the title, all very fitting to include in either feast day celebration:

-angel food cake
-angel hair pasta

It would be fun to incorporate foods that remind us of angels -- light, fluffy evoking a sense of clouds or heavenly domain:

-whipped cream topped desserts
-cream puffs
--marshmallows
--meringue

Cakes are always a staple of feast day celebration, and angel feasts included. Angel food which has been mentioned is a fitting cake for either feast day. I'm particularly fond of the idea of serving Devil's Food Cake on the Feast of the Archangels with a figure of St. Michael perched on top. Include the cocktail plastic swords so that all who partake can pierce the cake, joining in St. Michael's victory over the Devil. The angel food can be saved for the Memorial of the Guardian Angels.

Incorporating symbols of angels is another direction to take. The artistic rendering of angels as winged messengers and defenders is unique to anything else in the Christian tradition.
Anything angel looking (or angel shaped) or with wings is a fun addition to the culinary table of this these feasts.

-chicken wings
-angel shaped cakes
-angel shaped cookies (Christmas cookie recipes often include angel shapes for ideas)

Examples:
Polish angel wing cookies (Chrusciki)

Angel Wing Cookies

Other types of symbols specific to the archangels:

Archangel Michael ("Who is like to God") -- sword and shield with symbol of the Trinity; armour; lance and shield; scales; millstone; piercing dragon or devil; banner charged with a dove;

Archangel Gabriel ("power of God") -- Fleur-de-lis; scepter and lily; MR or AM shield; lantern; mirror; olive branch; scroll with words Ave Maria Gratia Plena or Hail Mary Full of Grace; Resurrection trumpet.

Archangel Raphael ("God heals") -- staff, pouch, and fish; staff and gourd.

Interesting Ember Day Food

In researching the Ember days it was intriguing to find some interesting food connections and old recipes.

Tempura
Fr. Weiser indicates that in the earliest liturgical books the Ember Days are simply called “the fast of the first, fourth, seventh and tenth month” (that is, March, June, September, December following the ancient practice of starting the year in March) . During the sixth century the Latin term Quatuor Tempora (Four Times or Seasons) was introduced, and has remained as the official ecclesiastical name for the Embertides. From the Latin word most European nations coined their popular terms. The Portuguese referred to these days simply as temporas.

Since Quatuor Tempora days were days of fast and abstinence from meat, the Portuguese missionaries and sailors would be practicing that tradition. It is generally regarded that the Portuguese missionaries (sailors and traders are sometimes mentioned) introduced the practice of deep frying battered fish and vegetables to the Japanese about 400 years ago. Though the Japanese rulers banned Christianity and the Portuguese were expelled (effectively closing Japan to the outside world until the 1850s) tempura had become embedded in Japanese popular cooking.

Tempura Batter
1/2 cup flour
1/2 cup cornstarch
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon sugar
1/2 teaspoon salt
1 egg
2/3 cup ice water
Oil for deep frying
Your choice of dippers; shrimp, scallops, and vegetables are good.

Sift together the dry ingredients. Beat egg slightly and mix with the water. Add the dry ingredients. Stir only until mixed; mixture will be slightly lumpy. Dip shrimp or vegetables into the batter and deep fry until golden brown. Drain on paper towels.



Uncooked Foods
The northern Slavs of the Latin Rite call the Embertides Suche dni (”Dry days”) from the ancient custom of eating uncooked food during fasts. A culinary option on these days could be to eat only "dry" or raw foods - like fruits, salads, fresh vegetables or foods that had been pre-prepared like breads and grain dishes. Dairy and egg goods were permitted on fast days days out of Lent at this time so cheeses or hardboard eggs would reflect menu options to consider as well.


Tart in Ymbre Day (From A Continual Feast)
The old English spelling was Ymbre Day

This tart, clearly a forerunner of our quiche, is delicious and perhaps rather more in the spirit of abstinence than the preceding dish. The recipe is adapted from a fourteenth-century cookbook called Forme of Cury, or way of cookery.

Preheat the oven to 350.

2 tablespoons butter
1 large onion, finely chopped
3 tablespoons fresh breadcrumbs
4 eggs, lightly beaten
pinch of saffron
1/2 teaspoon salt
1/8 teaspoon sugar
pinch each of: mace (or nutmeg), allspice, cinnamon
3 tablespoons dried currants
1 nine inch pie crust, partially pre-baked

Melt the butter in the skillet and cook the onion until soft and transparent. Combine the crumbs in a bowl with the eggs, saffron, salt, sugar, spices, and currants. Add the onion and butter, and stir until the mixture is well blended. Pour into the pie crust and bake for about 30 minutes, or until golden brown; a knife inserted in the center should come out clean. As the Forme of Cury invites: "Serve it forth." Yields about 6 servings

Here is a similar online version -Tart in Ymbre Day (From Boke of Gode Cookery Recipes)

Ember Days and Autumnal Fasting

The post that follows was written by Jennifer at Wildflowers and Marbles and submitted to Catholic Cuisine for publication. Thank you, Jennifer, for sharing your plans for this week's Embertide and giving readers a glimpse into your efforts to weave these days so meaningfully into your hearth and home.

The autumnal Ember days are September 24, 26, 28 - that is Wednesday, Friday and Saturday. They are days of abstinence and fasting. Specifically...

**Ember Wednesday is a day of partial abstinence and fast - one full meal which may contain meat with the two other meals of the day small and together not equaling one full meal.

**Ember Friday is a day of full abstinence and fast - one full meal with the other two meals of the day small and together not equaling one full meal. No meat offered on this day.

**Ember Saturday is a day of partial abstinence and fast again.

For more reading on Ember days check here at my blog, or check out the many very helpful sources found on Family in Feast and Feria.

My children enjoy participating in these penitential times. While I certainly do not require them to participate in a fast, I like to offer foods that allow for the entire family to offer penitential acts of fasting and abstinence while providing for the high calorie, high energy needs of the children.

In as much as I considered carefully the spiritual focus of our days during the Embertide, and the seasonal preparations to be made in and around the home, I also considered the meals to be offered. I am coming to appreciate more and more the central role that my offerings in the kitchen - the heart of the home - impact our focus and recollection for the liturgical year. Meals are a time of re-connection for the family - when we come together again after our individual efforts throughout the day. They are a source of nourishment and of connection with the day. It makes sense then to connect them to the liturgical rhythm, to connect them to the rhythm of days set for us by Holy Mother Church.

I consider the tone of the days when I consider the menu - for Embertide, the tone is penitential, but also one of thanksgiving for the harvest, one of thanksgiving for the seasonal bounties gifted us by God. I took this into consideration when planning the meals. I wanted my menu to reflect a simple sparseness that allowed the family (including the younger children) to still feel like they were included in the family fast and abstinence while still offering enough calories and heartiness for them to function. This week's menu was really a labor of love. I focused on simplicity of ingredients, and nothing that spoke of richness while keeping in mind the seasonal bounties.

These are our family plans for observing the upcoming autumnal Ember Days:
My offerings for Wednesday:

**Breakfast - oatmeal blueberry muffins, water (orange juice for little people)
**Lunch - turkey slices rolled in whole wheat tortillas with cheese, water
**Dinner - Vegetable and Bean Soup, sliced whole wheat bread, water
+ Thanks offered for the harvest of oats, wheat, blueberries

My offerings for Friday:

**Breakfast - Skillet toast (buttered whole wheat bread toasted on cast iron skillet) with cheddar cheese (sort of like an open faced grilled cheese sandwich), water (orange juice for littles)
**Lunch - Baked sweet potatoes with butter and cinnamon, water
**Dinner - Meatless spinach pie/quiche, wheat bread, water
+ Thanks offered for the harvest of wheat and vegetables and for the humble chicken

My offerings for Saturday:

**Breakfast - English muffin with fried egg and slice of cheese, water, (orange juice for littles)
**Lunch - Small cup of leftover veggie and bean soup, water
**Dinner - *Considering that we are allowed to eat meat for one meal on this day, and considering this is the night of our bonfire I am opting for roasted hot dogs, pickles and chips tonight.
+ Thanks offered for the past season's harvest as well as asking God to bless and abudantly provide for a rich harvest of grapes for the vintage (Autumn is the traditional season to ask God's blessing for the vintage and the grape).

Oatmeal Blueberry Muffins

2 cups oats
2 cups milk
2 tablespoons lemon juice
1 cup white flour
1 cup wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 cups brown sugar
2 eggs
1/2 cup butter - melted or extremely soft
2 cups fresh blueberries
In medium bowl combine oats, milk, and lemon juice - let stand while you prepare the other ingredients.

In a large bowl combine flour, baking powder, soda, and brown sugar. Add eggs and butter to the oat and sour milk mixture, mix well. Add wet ingredients to dry ingredients, mix carefully just until combined. Gently fold in blueberries.

Fill greased muffin tins 3/4 full and bake at 400 degrees for 15 -20 minutes.

These are delicious anytime of the day and because of the whole grains are quite filling. Eat them warm!!!

Mom's Vegetable Bean Soup

1 medium onion chopped
2 - 3 cloves garlic minced
butter or olive oil for sauteeing onion and garlic
1 box of chicken stock
3 -4 good size carrots cut up and cooked to soft
1 bag of frozen sweet corn
1 can of beans (pinto or white beans will do)
1 can of diced tomatoes
1 package of frozen chopped spinach - thawed
basil - to taste
1 cup macaroni noodles

Saute onions in butter or olive oil. Add garlic. To a large stock pot add all other ingredients except for spinach. Cook for about 20 minutes then add spinach, turn off heat. Let sit about 10 minutes. You may have to add some water to suit your family's preference for soupiness - chunky or soupy :).

This can be prepared in the morning and allowed to simmer during the day - but expect to add more water as the macaroni absorb a lot of the liquid if allowed to sit all day. It's a very forgiving recipe - if all your liquid disappears, just add more water or stock to your taste. This recipe was written for the cold weather months so it assumes many vegetables have been canned or set aside. Because so many of the vegetables used in this recipe are readily available at Farmer's Markets or from your own garden - choose fresh as much as possible!!!

Spinach Pie

2 boxes of Pillsbury frozen pie shells (in the refrig section)
2 pkgs. frozen spinach - thawed and squeezed to remove excess water
1 lg container ricotta cheese
2 cups fresh grated parmesan
1 large onion - chopped and sauteed in olive oil
3 eggs

You'll need 2 9inch pie dishes. Press a pie shell into the bottom and sides of each pie dish.

Mix spinach, ricotta, onion, eggs, and cheeses in large bowl. Divide in half and split between the two pie dishes. Cover with remaining two pie shells. Trim edges and slit top for venting. Brush with egg if desired. Bake at 400 for 45 minutes.

We love embellishing the top pastry shells of these pies with decorative vents that bespeak the feast or feria we are embracing - so for this evening we might use a small paring knife to etch the initials of our Lord into the pie shell, or if we're ambitious a group of grapes. If nothing else, we etch the Cross into the shell of the pie.

Feast of Padre Pio - Italian Sausage and Pasta

Padre Pio was born in an Italian village of Pietrelcina in1887. He is one of my favorite Saints! I wish I had planned better and had something wonderful to post, but instead I was busy this week and had to make my easy, trusty recipe that my family loves. The only thing to tie this together as a meal for Padre Pio is the Italian Sausage. Cheesy - I know (literally cheesy...LOL)

Here are a few links to learn more about this great Saint. Read about his beatification here and his canonization here. His biography here and info here.

My favorite quote by him - "Do not be so completely dedicated to Martha's activity that you forget the silence or self-abandonment of Mary. May the Virgin, who combines the duties so well, be your model and inspiration." St. Pio of Pietrelcina

SPICEY ITALIAN SAUSAGE AND PEPPER FARFALLE (adapted from southern living recipe)

1 pound mild italian (ground or in links, but remove casings and crumble)

1 box Barilla Farfalle Pasta ( bow tie)

2 Bell Peppers, one red and one green

1 Shallot diced

2 tablespoons olive oil ( I use more when needed)

5 plum tomatoes ( use roma, usually cheaper)

1 cup beef broth

1 cup parmesan cheese (grated but the real cheese, not the kind in the can)

First I dribble just a bit of olive oil in the pan and brown sausage. (adding more olive oil if pan is getting to dry) I put a paper towel on a plate and spoon out the sausage onto the plate, being sure the leave some oil and drippings in the pan. I keep the oven on warm and put the sausage in the oven to stay warm while I prepare the rest.
I start the water for pasta and prepare as directed on the box.
I keep the pan I cooked sausage in on low as I put the veggies in. I put the chopped peppers in first and cook over med heat for about 5-7 minutes then add the shallots and cook about 5 more minutes. I add more olive oil as needed. When veggies are tender, I add the sausage back to the pan on low to med, just to mix and warm.
Then I added the beef broth ( I use Wyler’s granules to = 1 cup broth). Then add the tomatoes that are diced. Cook for an additional 5-7 minutes on med. ( I tend to make a bit more broth because my family likes lots of juice in it.)
I drain the pasta and put in a very large bowl and toss using a few drizzles of olive oil until pasta is evenly coated. I then add all of the sausage mixture and 1/2 cup parm cheese and stir melting the cheese. Then we are done! I add a bit more cheese on the top of each serving. I serve with just salad and garlic bread.

Here is a great prayer he recited -

O Jesus, impart to me also that same strength, when my weak nature foreseeing future evils rebels, so that like Thou, I may accept with serene peace and tranquility all the pains and distress which I may meet on this earth of exile. I unite all to Thy merits, to Thy pains, Thy ex­piations, Thy tears, that I may cooperate with Thee for my salvation and flee from sin, which was the sole cause of making Thee sweat blood and which led Thee to death. Destroy in me everything that does not please Thee, and with the sacred fire of Thy love write Thy sufferings into my heart. Hold me so closely to Thee, with a bond so tight and so sweet, that I shall never again abandon Thee in Thy Sufferings. May I be able to rest on Thy Heart to obtain comfort in the sufferings of life. May my spirit have no other desire but to live at Thy side in the Garden and unite itself to the pains of Thy Heart. May my soul be inebriated with Thy Blood and feed itself with the bread of Thy suffer­ings. Amen.

St. Padre Pio - Pray that we -- as Mothers die to ourselves and live to love and serve our Lord and our families!

Cappuccino Mousse for St. Pio

How to describe this super easy dessert? I can't. You will just have to try it for yourself. So easy, so forgiving, who could ask for more? Use any flavor pudding (within reason) and any dipping device you choose. We have two bunches of fragrant, ruby red strawberries sitting, just waiting to help us enjoy this delightful dessert and celebrate our favorite Capuchin saint. Maybe some cappuccinos to wash it down? According to the Oxford English Dictionary and the American Heritage Dictionary, the drink was named cappuccino because its color resembles the brown color of the robes worn by the Capuchin order of Franciscan friars. Others say it is because of the cappuccio or hood of the friar's robes.

Cappuccino Mousse

1 C. milk
3/4 C. cold strong coffee (I use decaf.)
1 pkg. vanilla pudding mix
2 Tbl. sugar
2 C. heavy whipping cream
1/4 c. sugar

In a large bowl, beat milk, coffee, pudding mix (dry) and 2 Tbl. sugar with a wire whisk for 2 minutes or until slightly thickened. In a chilled large bowl, beat whipping cream and 1/4 C. sugar with electric mixer on high speed until stiff. Gently stir whipped cream into coffee mixture. Refrigerate about 15 minutes or until set.

Those people who don't like the flavor of coffee (do you really exist?) should know that this mousse has a very light taste, but it is definitely coffee flavored.

Coloring pages for Padre Pio can be found here.

Ember Days

This week on Wednesday (September 24), Friday (September 26), and Saturday (September 27) we observe the Ember Days of Autumn - referred to as the Michaelmas Embertide. The Embertide are days of fasting to sanctify the season. Jennifer at Wildflowers and Marbles has written a very thorough post which details the history and meaning behind Ember Days in the Catholic Church. It includes quite a compilation of resources to check out as well. One specific resource I found fascinating is the chapter on Ember Days and Rogation Days from Fr. F. X. Weiser's Handbook of Christian Feasts and Customs which Jenn has graciously made available on line at Feast and Feria. In addition to that chapter there are many other Ember Day resources there.

A Continual Feast provides a brief explanation of Ember Days:

Ember Days occur in the Catholic tradition four times a year, at the beginning of each of the four seasons of the year. (The word "Ember" apparently derives from an Anglo-Saxon word meaning "circuit".) They are the Wednesday, Friday and Saturday following the Feast of St. Lucy (for winter); following the first Sunday of Lent (for spring); following Pentecost (for summer); and following the Feast of the Holy Cross (for fall).

These three days are set apart for some degree of fasting or abstinence from meat, and for prayer, to sanctify each of the seasons. Ember days have been observed since ancient times; we know they were already customary of the time of St. Augustine (AD 354-430), and it is said that they go back to the time of the Apostles. They may well in fact derive from the Jewish tradition, in which there were four yearly fast periods.

With the revision of the liturgical calendar in 1969, the Vatican left the celebration of Ember Days up to the discretion of each national conference of bishops. They're commonly celebrated in Europe, particularly in rural areas. In the United States, the bishops' conference has decided not to celebrate them, but individual Catholics can and many still do, because it's a nice way to focus our minds on the changing of the liturgical seasons and the seasons of the year.

Because the observance of the Ember Days is not as universal as it once was, we wanted to take some time this week to share ideas for these seasonal days of our liturgical year and help you become more familiar with incorporating them into your home. Watch for additional Ember Day posts this week which will look at food customs, the fasting and abstinence guidelines, and some sample menus.

The Blood of St Januarius

Today is the feast of St Januarius a bishop who was martryed under Dioclesian. He was a saint and martyr who died while visiting Christians imprisoned by Rome and forced to work as slaves in sulphur mines for the crime of being Christian. His body was brought to Naples, where his relics have been honoured since that time.

Each year in our home we remember this feast of the usual yearly miracle associated to this martry for Christ. St Januarius is famous for the liquidation of his dried blood (contained in a vial, so common to Roman martrys) on particular holy days each year. One such day, is his feast day, the 19th of September.

It is held up for pilgrims to see, in the hands of the priest where this vial is usually seen to bubble and liquify for a short period of time to attest to the faithful that he still watches over the city. I say usually, as it has on a few occasions failed to do so and usually it has been connected to disasters that have struck in that year.

For the feast of St Januarius we made some lovely berry drinks, in rememberance for this miracle - it is very simple 3 cups of apple juice, 1 cup of frozen blueberries and 1 cup of frozen raspberries in the blender, a very healthy and tasty drink - cheers to St Januarius!

Here is the news report of St Januarius's feast in 2008.

In Honor of the Korean Martyrs

Note: Since I’m posting this before the feast, the pictures will be added later! But don’t let that stop you from enjoying some of these yummy recipes honoring the Saints of Korea! (ETA: Pictures added!)

This Saturday, we commemorate the Korean Martyrs –Sts. Andrew Kim Taegon, Paul Chong Hasang and their Companions. Because of our two little Korean boys, these Saints have come to have a very special meaning for our family.

Catholics comprise only about 10% of the population in Korea, but they have an inspiring faith history! They boast one of the largest numbers of canonized saints (103!) of any country in the world.

An interesting note about the history of Catholicism in Korea, as I understand it: Our Faith came to Korea, not from missionaries, but rather through the study of some scholars, who were investigating Christianity for themselves. They were so taken with the truth they found in their study of Catholicism that they began its practice all on their own. In fact, they were celebrating their own Mass for many years, until finally a missionary was able to come from China, and informed them that they needed an ordained priest for the celebration to be valid!

St. Andrew Kim Taegon was the first native-born Korean to become a priest, and provided an heroic example for others to follow. Paul Chong Hasang, aptly named!, was a great lay apostle for the faith. For centuries, the Korean dynasties were actively resisting influences from outside their country which they felt threatened the integrity of their native culture. In the face of severe persecution, Paul Chong Hasang wrote an important letter to his emperor explaining that the Catholic faith posed no threat to his rule. For over 100 years, however, Catholics were horribly persecuted, and thousands lost their lives for their faith. All of the 103 saints commemorated on September 20 were martyred, many facing unspeakable torture prior to their deaths.

Our family is proud to honor these great Saints. Both our sons have middle names honoring them, and in turn, we honor our sons and the culture into which they were born, in our celebration of this feast.

And feast we do!

Our favorite Korean dish is Pork Bulgogi, a delicious and spicy Korean barbecue. (It’s a very widespread Korean dish—I once heard it referred to as “The National Dish of Korea!” Once we stopped for a picnic along the NYS Thruway during a long trip, and a Korean family was cooking up some bulgogi on the grill at the next table!) What follows here is my own version—we like to call it “Eileen’s Irish Pork Bulgogi”—but the flavor is pretty authentic. What I’m most proud of, in addition to it being very tasty and easy to pull off, is that it is created from ingredients readily available at our local grocery store, here in the middle of nowhere!

The most fun thing about Bulgogi is the way it’s eaten. Once you prepare the meat from the recipe below (or a more authentic one – try this one (for a less spicy beef) from a recent Food Network show, or from the book, Cooking the Korean Way, if you like!), you’ll need the following for each serving:

• 1 leaf Romaine lettuce (or any large green leaf lettuce other than iceberg), with the hard core cut out


• 1 clove of fresh garlic (I usually halve or quarter them, depending on the size)

• 1 (1/2" or so) piece of green pepper

• 1-2 T boiled white rice

• a few pieces of prepared Bulgogi

• Yangnyum Kangang Sauce (spicy and delicious -- recipe follows!), to taste, as a seasoning or for dipping

Place everything in a small mound on the bottom third of the lettuce leaf, being careful not to overstuff. Wrap and roll the lettuce leaf into a small package – sort of like a 2-3” soft taco. If you can, pop the whole thing into your mouth at once, for full flavor (I usually end up taking bites, but then you end up with all of the garlic on half, and none on the rest. Either way: Mmmmmm!)

So now that I’ve (hopefully!) got you wanting to try this for yourself--and with apologies to anyone who has "real" Korean cooking skills!--here’s how I make it!

Easy Pork Bulgogi

• 2 lb boneless pork tenderloin, sliced thinkly as for stir fry


• 3-4 T Hot Chili Garlic Sauce (Sun Luck brand is the only kind our grocery sells, and the closest thing to chili paste that I could find)

• 3 t cooking oil


• 1/2 to 1 t finely-chopped ginger (we use jarred, but fresh is great)


• 1-2 T honey


• 2-4 T low-salt soy sauce

(I usually double the marinade recipe above, and use it as described in the instructions below.)

Mix all ingredients except pork in a small bowl—go easy on each ingredient so you can adjust the flavor to taste (more honey if it seems too salty; more soy if it seems too sweet, more heat from the chili garlic sauce, etc. I’ve found that the heat increases in cooking, so keep that in mind, too.) Add the pork, being sure to coat the pieces evenly; allow to marinate for about 15 minutes or so (you can marinate it much longer, even overnight, if you want—we usually don’t).

Cook in a single layer over a grill (on foil, or a very narrow grill grid), or in a frying pan, over medium-high heat; or under the broiler. Carmelization is key, but you don’t want to burn it! It should only take a few minutes per side. When all the meat is cooked, bring the remaining sauce to a full boil in a saucepan, and continue to boil for at least one full minute; toss with the cooked meat and serve.

Yangnyum Kangang Sauce

• 1/4 c low-salt soy sauce


• 2 T water


• 1 T rice wine vinegar


• 2 t hot chili garlic sauce


• 1-1/2 t toasted sesame seeds, ground

Mix all ingredients together. You can divide the sauce among several small individual dishes, or pass to serve (American style). We usually spoon a small amount over the filling before wrapping up the lettuce, but you could also dip the finished wrap into the sauce.

If you really want to be authentic, you’ll want to serve Kim Chi on the side. Kim Chi is a spicy fermented cabbage dish, which I have not yet tried to make. At this Irish-German-Korean home, we pair up Bulgogi with one (or both!) of the following tasty side dishes: Colcannon—a cabbage and mashed potato staple in Irish homes, which we “kick up a notch” by adding crumbled bacon and onion; and Creamy Coleslaw.

(We’re a very multi-cultural family, what can I say?) :)

The coleslaw in particular is a terrific complement to the spicy pork, at least to this American palate. At our home, at least, our little Korean men give this collection of dishes “Two Thumbs Up.” We hope you will, too!

Sts. Andrew Kim Taegon, Paul Chong Hasang and Companions, Pray for us!

San Gennaro or St. Januarius

September 19 is the feast day of St. Januarius, bishop and martyr. There is not much known about St. Januarius. He was Bishop of Benevento in Campania. He died near Naples, about the year 305, martyred under the persecution of Emperor Diocletian. Around the year 400 the relics of St. Januarius were moved to Naples, which honors him as a patron saint. He is better known as San Gennaro to the Italians of Naples.

In addition to seeking a new life in America, immigrants from Naples, brought with them a rich culture and deep religious heritage, including the centuries-old tradition they had followed in Italy to celebrate the feast day of San Gennaro. It has continued and the largest festival, which is now a 2 week street festival, is held in Manhattan, NY.

Not being from that part of the country, I first became aware of New York’s San Gennaro festival in reading the book, American, Too by Elisa Bartone. It is a very intriguing cultural and religious celebration to me. It’s a great day to honor this saint as the Italians and Italian-Americans do, with lots of good Italian food which could include:

pepper and sausage sandwiches
pizza margarita
cannoli
zeppoles (traditional for St. Joseph's feast, but served for other feasts as well)
gelato

Here are a variety of recipes from Campania Italy, the region of Naples and San Gennaro.

September Dedicated to Our Lady of Sorrows

A reader commented that she did not have a chance to do the "Tears of Our Lady" lemon drop activity with her family on the Feast of Our Lady of Sorrows. I wanted to point out that the entire month of September is dedicated to Our Lady of Sorrows. Any time this month that you choose to remember Our Lady under this title and make a special observation of that, would be very fitting.

Here is another idea that I have seen mentioned in many places, but was never posted here. Make a cake (or brownie, bread, cornbread, rice krispie treat, etc.) in the shape of a heart. Then pierce the heart with cocktail swords. You could reflect on the 7 sorrows of Mary either while inserting the swords or removing them. It is another very visual way to think about her sorrows.

From Thy Bounty Fair -Feast of The Triumph of The Cross

Learn more about this Feast here, here and here.

Wow – What a Feast!

You know, I have always celebrated this Feast during Mass in the years past. But, teaching it and living the liturgical year is new to me. This is only my second year homeschooling, so learning the liturgical year has been a tremendous gift to my family. I have learned so much and now I am able to teach my children more about our faith through incorporating the gifts of our church traditions in our home and with our meals.

I feel so special to be a contributor to this blog! I am so impressed by all the women who post here…they are truly the help and resources I needed to get started on this new journey my family is on. Thank you Jessica for this blog!

First we will start with Jessica. Of coarse, she will blow your socks off! Have you seen her new painted wooden saints? So cute!! She claims she is not an artist – but I think she is just being humble. She has really done a great job. Her St. Helena and the most Holy Cross will be so memorable to her kids.

She is always letting her kids learn hands on. Her daughter looks like she is having fun helping make the cross shaped cookies. Yum! Speaking of yummy, her pasta recipe and tomato basil mozzarella salad are definitely going on my list of recipes to try! They ended the evening watching a lovely family movie together. God, please bless this family!

Now let’s visit Mary. She also has a wonderful blog! She explains to us how Basil is an herb we associate with this Feast. Her Focaccia Dough Recipe turned out great! I love that she added the sun-dried tomato (for the 5 wounds). Mary also shared with us a great craft idea. I love the woven cross kit. Lord, please live among them always!

Join me in swinging by Marci’s place. Like my blog, hers is new this year. Go check it out, she has some great post and resources. Take a look at the pic of her Basil, tomato and mozzarella pita sandwich, it looks so refreshing! She shared her plan to light a candle and read with the kids about St. Helena and then to color pictures of the cross. What a cozy memory for them, especially when they topped it of with piece of cake that was baked in the form of a cross – with chocolate sprinkles. Holy Spirit, please dwell with this family.

Follow me over to Eileen’s. She has so many great ideas! Her family loves her Good Friday meal and her crown of thorns. (we do this to, it is a great reminder for the kids) This is a great way to bring those ideas into the Feast of the Triumph of the Cross. To recall his sufferings from Good Friday and to merge those reflections to this Feast is a wonderful idea. I bet her kids really “get” what this Feast is about. They started with a procession using the crucifix singing “Lift High the Cross”….how wonderful! Every part of her meal had a wonderful meaning. Her Onion-Basil Foccacia with Fresh Mozzarella and Tomato Slices make me hungry just looking at it. For dessert – Exchanging the Crown of Thorns for a Crown Cake. Wonderful!!! What a faith-filled Feast! Mother Mary, pray for Son's blessing for them.

Now we check out Suzanne’s trusty blog – ( have you ever seen her homemade diaper wipes and solution. Inspiring!) I love how she had the kids make their cross and physically bring it to the foot of the cross at church. That will be stick with them for years to come.
Her idea to make snacks in a cross shape is a fun way teach about this Feast! Her girls were also able to enjoy a memory together braiding bread into cross shapes. What a lovely bread basket they made together as a family. Togetherness – what a gift! Jesus, hold them close to you.

As for mine I have posted it, but I have had trouble uploading my pics -- so it looks a bit boring...LOL Check back soon to see if I have my pics uploaded yet. Lord please grant my family your strength and grace.

Have you been by Heather’s blog lately? Her blog is full great stuff. She shares a great pic of her cutie and the fun cookies they made last year!

Lord Jesus, please bestow your blessings upon them.

We all know Dawn and how awesome her blog is! We look at her post from last year. Have you ever seen her family handprint cross? Priceless!You can't buy memories like that. Her family shares so many fun memories making crafts and baking together. She made a cross shaped cake also, with sprinkles in the middle in the shape a heart shape. Simple and beautiful ideas for sharing this feast with the children.

God, please grant them your peace.

Thank you to you all for sending me your submissions! You are all inspiring to me and have so many great ideas for teaching our kids how to Glorify our Lord in all that we do -- even cooking!

Now we get to look forward to the next fair coming at the end of September. Look for it over at Jenn's, she will be hosting.

Tears of Our Lady

In keeping with the theme of simple yet symbolic ideas for feast day observance, I want to share one for the Feast of Our Lady of Sorrows, September 15. The feast follows the Triumph of the Cross which is celebrated the previous day. Our Lady's sorrow was bittersweet. There is the great sorrow she felt as she watched her Son suffer and die on the cross. Yet there is sweet joy in the conquering of sin and death by His Death and Resurrection.

Images of Our Lady of Sorrows usually depict Mary with tears falling on her face. I associate her image with tears as much as will the heart pierced seven times. I wanted to incorporate something that was a tangible representation of the tears and 7 sorrows of Mary - lemon drops came to mind. They are composed of two extreme sensations- sweet and sour. They are sour like the sorrow yet also sweet like the joy of salvation. And the shape itself is somewhat reminscent of the a tear drop. You could also go with something bitter or salty. One option I though of would be to use almonds which also have that tear drop shape and are salty, like tears.

Give each child or family member 7 lemon drops (or salted almonds, etc.). With each morsel reflect on a sorrow of Christ's suffering mother before eating.

1. The prophecy of Simeon

Simeon blessed them and said to Mary his mother, "Behold, this child is destined for the fall and rise of many in Israel, and to be a sign that will be contradicted and you yourself a sword will pierce so that the thoughts of many hearts may be revealed." (Luke 2: 34-35)

2. The flight into Egypt

When they had departed, behold, the angel of the Lord appeared to Joseph in a dream and said, "Rise, take the child and his mother, flee to Egypt, and stay there until I tell you. Herod is going to search for the child to destroy him." Joseph rose and took the child and his mother by night and departed for Egypt. (Matthew 2: 13-14)

3. The loss of the Child Jesus in the temple

After they had completed its days, as they were returning, the boy Jesus remained behind in Jerusalem, but his parents did not know it. Thinking that he was in the caravan, they journeyed for a day and looked for him among their relatives and acquaintances, but not finding him, they returned to Jerusalem to look for him. (Luke 2: 43-45)

4. The meeting of Jesus and Mary on the Way of the Cross

A large crowd of people followed Jesus, including many women who mourned and lamented him. (Luke 23: 27)

5. The Crucifixion

There they crucified him. Standing by the cross of Jesus were his mother and his mother's sister, Mary the wife of Clopas, and Mary of Magdala. When Jesus saw his mother and the disciple there whom he loved, he said to his mother, "Woman, behold, your son." Then he said to the disciple, "Behold, your mother." (John 19: l8, 25-27)

6. The taking down of the Body of Jesus from the Cross

Joseph of Arimathea, a distinguished member of the council, who was himself awaiting the kingdom of God, came and courageously went to Pilate and asked for the body of Jesus…Having bought a linen cloth, he took him down, wrapped him in the linen cloth. (Mark 15: 43, 46)

7. The burial of Jesus

Now in the place where he had been crucified there was a garden, and in the garden a new tomb, in which no one had yet been buried. So they laid Jesus there because of the Jewish preparation day; for the tomb was close by. (John 19: 41-42)