Monday, March 17, 2014

Shamrock Frittata

Shamrock Frittata

  • 1 Bag of Trader Joe’s Roasted Potatoes with Roasted Peppers and Onions (or equivalent)
  • Olive or Coconut Oil
  • 12-18 Eggs (depending on the size - enough to cover the potatoes)
  • Salt & Pepper
  • 1 Green Bell Pepper (with three lobes for the shamrocks)
  • Irish Style Breakfast Sausages (optional)



Heat oil in a 12" Oven-safe Family Sized Skillet and cook potatoes, peppers and onions according to package directions.

While the vegetables cook, whisk the eggs in a bowl, seasoning with salt and pepper. Add the egg mixture to the cooking veggies.

Cook on low heat until just set, about 10-15 minutes.

Transfer the frittata to the oven and finish baking until golden under a heated broiler.

Serve with Irish style sausages.  This Shamrock Frittata served our family of nine. 

Happy St. Patrick's Day! 

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Shamrock Shortbread

The following recipe was submitted by Hi Cookery in honor of the feast of St. Patrick. Thank you Highlander and Islander!

March 17: Feast Day of St. Patrick

How lucky and blessed are those who can taste some homemade shamrock-shaped shortbread on the Feast Day of St. Patrick. He used a three-leaf clover, which grows abundantly in Ireland, to teach the pagans about the Holy Trinity—God the Father, Son and Holy Spirit—and convert them to Christianity in the fifth century. Inspired by the sweet symbolism, we baked shamrock-shaped shortbread sprinkled with green sugar crystals that sparkle like emeralds from the isle of the Irish patron saint. Honor St. Patrick and his evangelistic efforts and make Celtic-style clover cookies.

May your blessings outnumber

The shamrocks that grow,

And may trouble avoid you

Wherever you go.

~Irish Blessing


(Adapted from Irish Culture and Customs)


  • 1 cup (2 sticks) butter, softened (we used Kerrygold brand Irish butter)
  • 3 tablespoons cornstarch
  • 3/4 – 1 cup sugar, granulated white
  • 2 cups flour
  • green food coloring (we used Wilton brand Leaf Green icing color)
  • green sugar sprinkles (we used Wilton brand dark green colored sugar)


In a large mixing bowl, cream the butter until fluffy. Mix in the cornstarch and sugar and blend well. Gradually mix in the flour until a cookie dough is formed.

Tint with green food coloring to the desired shade. Roll the dough into a ball, place in a covered bowl and refrigerate till firm (about an hour). Divide the dough into two or three smaller pieces. Place between sheets of waxed paper. Roll each to ¼-inch thickness. Cut with shamrock-shaped cookie cutters. Place on greased baking sheet at least an inch apart. Refrigerate for 15 minutes. Re-roll the dough scraps, place between sheets of waxed paper, roll to ¼-inch thickness and refrigerate for another 15 minutes or until firm. Continue cutting out shapes and refrigerating.

Sprinkle the tops of the cookies with green sugar sprinkles. Bake in a preheated oven at 275 degrees F for 30-35 minutes. Remove from the oven and let cool on the baking sheet for 10 minutes. Transfer to a wire rack to cool completely.

  • While this shortbread recipe is tasty, we prefer other sugar cookie doughs that are easier to handle. This one requires lots of chilling time and patience in order for the cookies to hold their shape. They do spread out a little in the oven but the puffiness goes down toward the end of the baking cycle.
  • Irish butter is creamier and more yellow than the domestic one. This may have affected the dough being more moist than other recipes.
  • Add a little flour to the work surface or waxed paper so the dough does not stick too much.
  • Baking time is longer for this recipe because it has a lower heat (275 instead of 350 degrees).
  • Search our blog for other shortbread, cookies and other Irish-inspired recipes for St. Patrick’s Day. We also recommended browsing for more feast day food ideas from Catholic Cuisine.

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Sunday, March 16, 2014

St. Patrick’s Day Dinner

The following St. Patrick's Day Dinner menu and recipes were submitted by Kathryn Zamudio, and the photos were taken by her husband Miguel. 

St. Patrick’s Day Dinner

Irish Cheddar and Stout
Pot of Gold Soup
Emerald Isle Salad
Corned Beef
Whiskey Glazed Carrots
Irish Oatmeal-Rye Soda Bread
Shamrock Rolls
Irish Whiskey Parfaits
Chocolate Irish Whiskey Cake
Pistachio Cake

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Irish Cheddar and Stout

2 cups 1- to 1 1/2-inch-diameter red-skinned potatoes, halved
2 cups cauliflower florets
2 cups very small brussels sprouts
2 apples, cored, cut into wedges
1 pound Irish cheddar cheese, grated
2 1/2 tablespoons all purpose flour
3/4 cup (or more) Irish stout (such as Guinness)
6 tablespoons frozen apple juice concentrate, thawed
1 tablespoon Dijon mustard

Steam all vegetables until tender, about 15 minutes. Arrange vegetables and apples around edge of large platter.
Meanwhile, toss cheese with flour in large bowl. Bring 3/4 cup stout, juice concentrate, and mustard to simmer in large saucepan over medium heat. Gradually add cheese mixture, stirring constantly, until cheese is melted and smooth, thinning with more stout, if desired. Season to taste with salt and pepper. Transfer fondue to bowl. Place in center of platter with vegetables.

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Pot of Gold Soup

2 tablespoons butter
1 onion, finely chopped
3 medium apples
2 medium butternut squashes (about 3 pounds)
1 cup apple juice or cider
3 cups chicken stock
2 tablespoons brown sugar
1 tablespoon pumpkin pie spice
Salt and pepper

Melt the butter in a saucepan over low heat. Add the chopped onion and saute until soft and translucent. Remove the onion from the heat.
Now set your kids to work peeling the apples while you peel, seed, and chop the squash. Core and chop the peeled apples.
Add the apples, squash, juice or cider, and chicken stock to the onions and bring to a boil. Then lower the heat and simmer partially covered for 25 minutes.
Add the brown sugar, pumpkin pie spice, and salt and pepper. Puree the soup, reheat, and serve. Makes 6 to 8 servings.

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Emerald Isle Molded Salad

3 oz. pkg. lime Jello
1 c. boiling water
9 oz. can crushed pineapple, drained (save)
Juice from pineapple
1 c. sm. curd cottage cheese
1/2 c. whipping cream, whipped
1/2 c. chopped nuts

Dissolve gelatin in boiling water. Add pineapple juice. Chill until slightly thickened. Beat until frothy. Fold in remaining ingredients. Chill until firm in a 1 quart or 1 1/2 quart Pyrex bowl, mold or rectangular baking dish.

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Guinness Glazed Slow Cooker Corned Beef

1 3-5 pound corned beef
pickling spices*
1 bottle/can (12+ ounces) Guinness or other Irish stout
1 small onion, sliced
1 clove garlic, chopped
1/4 cup brown sugar
2 tablespoons grainy mustard
1 tablespoon Worcestershire sauce
salt and pepper to taste

Place the corned beef along with the pickling spices, onion and garlic in a slow cooker/crock-pot, top with the Guinness and cook on low until fork tender, about 8-10 hours.

Set the corned beef aside, strain the solids from the Guinness and juices, place the liquid into a large sauce pan, add the brown sugar, mustard, Worcestershire sauce, salt and pepper, bring to a boil reduce the heat and simmer to reduce by half, about 15-20 minutes.

Cut the fat layer from the corned beef, glaze with the Guinness glaze and bake in a preheated 400F oven until the glaze starts bubbling, about 10-15 minutes.

*if you don’t have a seasoning package combine
16 cups cold water
2 bay leaves
2 teaspoons black peppercorns
4 whole allspice berries
2 whole cloves
1 cinnamon stick, broken into several pieces
1 teaspoon mustard seeds
1 teaspoon black peppercorns
8 whole cloves
8 whole allspice berries
12 whole juniper berries
2 bay leaves, crumbled

Carrots with Marmalade-Whiskey Glaze

Nonstick vegetable oil spray
1 cup sweet orange marmalade
1/2 cup Irish whiskey
1/8 teaspoon ground nutmeg
1 tablespoon Dijon mustard
12 carrots, peeled, halved lengthwise
Fresh parsley sprigs

Preheat oven to 425°F. Coat large rimmed baking sheet with nonstick spray. Boil next 3 ingredients in saucepan until reduced to generous 3/4 cup, stirring often, about 7 minutes. Mix in 1 tablespoon mustard.

Toss carrots and 1/4 cup glaze in large bowl to coat. Sprinkle carrots with salt and pepper. Roast until carrots are tender, brushing occasionally with more glaze, about 35 minutes. Transfer to platter, garnish with parsley.

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Champ (Mashed Potatoes)

6 -8 unpeeled potatoes
1 bunch green onion
1 1/2 cups milk
4 -8 tablespoons butter
salt & pepper

Finely chop the green onions (white& green tops) and mix with the cold milk.
Bring slowly to a boil and simmer 3-4 minutes, turn off the heat and leave to infuse.

Peel and mash the cooked potatoes and while still hot mix with the boiled milk & green onions. Beat in some of the butter. Season with salt & pepper. Put a knob of butter on top& serve.

You can do this recipe ahead and reheat in a 350F oven, covered with foil until hot (apprx 30 minutes).

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Shamrock Rolls
½ cup scalded milk
¼ cup butter
2 Tbsp sugar
1 ½ tsp salt
½ cup warm water
1 pkg yeast
1 egg
3 cups sifted flour

Combine milk, butter, sugar and salt. Add water. then add yeast (dissolved according to package directions). Mix well. Blend in the egg. Gradually add flour. Mix until dough is well blended and soft. Shape dough into small balls on a well-floured board. Place 3 balls in a greased muffin tin cup. Let rise about 1 ½ to 2 hours in a warm place or until double in bulk.

Brush with melted butter.

Bake in a 350°F oven for 15 to 20 minutes or until done.

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Irish Oatmeal-Rye Soda Bread with Herbs and Walnuts

Nonstick vegetable oil spray
2 ½ cups whole wheat pastry flour
1 cup oatmeal
1 cup rye flour
5 tablespoons sugar, divided
1 1/2 teaspoons baking powder
1 teaspoon salt
3/4 teaspoon baking soda
3 tablespoons butter, chilled, cut into cubes
1 cup buttermilk
3 tsp chopped fresh thyme
3 Tbsp chopped fresh chives
1 cup toasted walnuts.

Preheat oven to 400°F. Spray 8-inch-diameter cake pan with nonstick spray. Whisk flour, 4 tablespoons sugar, baking powder, salt, and baking soda in large bowl to blend. Add butter. Using fingertips, rub in until coarse meal forms. Make well in center of flour mixture. Add buttermilk. Gradually stir dry ingredients into milk to blend. Mix in raisins.
Using floured hands, shape dough into ball. Transfer to prepared pan and flatten slightly (dough will not come to edges of pan). Sprinkle dough with remaining 1 tablespoon sugar.
Bake bread until brown and tester inserted into center comes out clean, about 40 minutes. Cool bread in pan 10 minutes. Transfer to rack. Serve warm or at room temperature.

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Pistachio Cake

1 16 oz white cake mix
1 3 oz pkg pistachio instant pudding ¾ cup cold water
¾ cup cooking oil
4 eggs
2 tsp almond extract

Stir cake mix with pudding. Add 1 tsp almond extract. Add water and oil to the mix. Then add extract. Add the eggs, one at a time, using low speed of mixer. Beat 5 minutes. Grease a large angel food cake or bundt pan. Bake at 350°F for 45 to 50 minutes. Cool, then remove from pan.

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Oatmeal Lace Cookies

½ cup butter, softened
¾ cup light brown sugar
1 teaspoon vanilla extract
1⅓ cups roalled oats (oatmeal)
⅛ teaspoon salt
Whipped Cream Dipping Sauce
¾ cup heavy cream
¼ cup sour cream
1 tablespoon sugar

Heat oven to 350 degrees F. In a large bowl beat butter and sugar to combine. Add vanilla, beating to combine.
Add oatmeal and salt, mixing to combine.
Drop cookies by level teaspoon on baking sheet, 3-inches apart. Bake 8 minutes or until lacy and flat. Let cool on rack about 3 minutes until just firm. Move to rack to cool completely.
Whipped Cream Dipping Sauce: Whisk heavy cream, sour cream and sugar together until light and holds a soft peak.

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Happy St. Patrick's Day! 

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St. Patrick’s Day Brunch

The following St. Patrick's Day Brunch menu and recipes were submitted by Kathryn Zamudio, and the photos were taken by her husband Miguel. 

St. Patrick’s Day Brunch

Corned Beef Hash with Shamrock Eggs
Irish Brown Bread
Irish Soda Bread w/ Raisins
Mustard Green and Sweet Onion Quiche
Colcannon Cakes with Smoked Salmon
Cottage Pie
Irish Coffee

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Corned Beef Hash with Shamrock Eggs

2 russet (baking) potatoes (about 1 pound)
1 large onion, cut into 3/4-inch pieces
1 large garlic clove, minced
1/2 stick (1/4 cup) unsalted butter
1 green bell pepper, chopped coarse
1 tablespoon all-purpose flour
3/4 cup beef broth
2 tablespoons horseradish
1 tablespoon Worcestershire sauce
1/2 pound cooked corned beef cut into 3/4-inch cubes (about 2 cups)
shamrock eggs as an accompaniment

Peel potatoes and cut into 1/2-inch dice. Add potatoes to a large saucepan of boiling water and boil 6 minutes, or until just tender. Drain.
In a large non-stick skillet cook onion and garlic in butter over moderate heat, stirring, until onion is golden.

Add bell pepper and cook, stirring, 5 minutes. Sprinkle flour over mixture and cook, stirring, 2 minutes. Stir in broth, horseradish, and Worcestershire sauce and simmer, stirring, 2 minutes. Add corned beef, potatoes, and salt and pepper to taste and cook over moderate heat, turning hash, until browned and crisp, about 15 minutes.

Serve hash with Shamrock eggs.

Shamrock Eggs
(Note: Adapted from the Shamrock Eggs in the Archives.)

1 green bell pepper
4-6 eggs
salt and pepper to taste
Slice the pepper into 4-6 rings.

Remove the seeds and other guts.

Heat butter in a pan set on medium-low-ish heat.
Drop the pepper rings, heretofore known as shamrocks, into the pan.
Crack an egg into a bowl and pour it gently into a shamrock. Repeat for each shamrock, or crack the eggs straight into the shamrocks.

Drop a couple tablespoons of water into the pan and cover immediately to trap in the steam. If you have a glass cover, watch for the eggs to firm up, or just lift the cover and peek after about 3-5 minutes. This will create the perfect sunny-side up eggs.

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Irish Brown Bread

2 cups whole-wheat flour
2 cups all-purpose flour plus additional for kneading
1/2 cup toasted wheat germ
2 teaspoons salt
2 teaspoons sugar
1 teaspoon baking soda
1/2 teaspoon cream of tartar
1 stick (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes
2 cups well-shaken buttermilk

Put oven rack in middle position and preheat oven to 400°F. Butter a 9- by 2-inch round cake pan.

Whisk together flours, wheat germ, salt, sugar, baking soda, and cream of tartar in a large bowl until combined well. Blend in butter with a pastry blender or your fingertips until mixture resembles coarse meal. Make a well in center and add buttermilk, stirring until a dough forms. Gently knead on a floured surface, adding just enough more flour to keep dough from sticking, until smooth, about 3 minutes.

Transfer dough to cake pan and flatten to fill pan. With a sharp knife, cut an X (1/2 inch deep) across top of dough (5 inches long). Bake until loaf is lightly browned and sounds hollow when bottom is tapped, 30 to 40 minutes. Cool in pan on a rack 10 minutes, then turn out onto rack and cool, right side up, about 1 hour.

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Mustard Green and Sweet Onion Quiche

Pie crust

2 slices bacon, cut into 1-inch pieces
1 small onion, chopped 

3 large eggs 

1/2 cup heavy cream 

1 teaspoon dried basil 

1/2 teaspoon dried thyme 

1/2 teaspoon salt 

1/2 teaspoon freshly ground black pepper 

1 1/2 pounds mustard greens, stems discarded and leaves coarsely chopped
1cup aged white cheddar, shredded
cayenne, salt and pepper to taste

Place pie crust in shamrock pan* on baking sheet.

Over medium heat, saute bacon and onion in a small skillet until bacon is crisp and onion is golden. Saute greens. Whisk eggs, cream, and spices in mixing bowl..

Stir greens and the bacon mixture into the egg mixture. Spread evenly in the prepared crust and place pan on a baking sheet. Spread with cheese.

Bake until a knife inserted in the center comes out clean, about 25 minutes. Serve immediately.

Note: Shamrock pan can be made from disposable aluminum mini cake pans. Bend pans to look like shamrock leaves. Then cut ends, so you can put three of the pans together. Cut the sides down to 1½ inches. Tape the three pans together. Place pan on a cookie sheet, since it will be unstable.

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Colcannon Cakes with Smoked Salmon

3 pounds Idaho potatoes, peeled and boiled until tender
6 tablespoons butter, cut into pieces
1/2 cup heavy cream
1/2 cup whole milk
Kosher salt and black pepper
1 1/2 cups cooked chopped kale (spinach or other greens would also work)
1 large egg
1 cup all purpose flour
Coconut oil or vegetable oil, for frying
For serving: sour cream, smoked salmon

Mash the boiled potatoes with butter and cream until smooth. Season with kosher salt and black pepper to taste. Mix in the cooked kale or greens and the egg, stirring to evenly distribute. Cover and let chill in refrigerator at least one hour or overnight.

When ready to cook, place flour in a shallow dish and season with salt and pepper. Use your hands to shape the chilled potato mixture into round patties, and pat into the flour, coating on all sides. Repeat with rest of potato mixture.

Coat a heavy nonstick skillet with a layer of oil and heat over medium-high heat. Fry the patties in batches, 2-3 minutes on each side until golden and heated through. Don’t be impatient. Let them brown. Place on a paper towel-lined plate to drain.

To serve, top each cake with a dollop of sour cream and a piece of smoked salmon. Make about 10 cakes, depending on size.

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Irish Soda Bread with Raisins

Nonstick vegetable oil spray
2 cups all purpose flour
5 tablespoons sugar, divided
1 1/2 teaspoons baking powder
1 teaspoon salt
3/4 teaspoon baking soda
3 tablespoons butter, chilled, cut into cubes
1 cup buttermilk
2/3 cup raisins

Preheat oven to 375°F. Spray 8-inch-diameter cake pan with nonstick spray. Whisk flour, 4 tablespoons sugar, baking powder, salt, and baking soda in large bowl to blend. Add butter. Using fingertips, rub in until coarse meal forms. Make well in center of flour mixture. Add buttermilk. Gradually stir dry ingredients into milk to blend. Mix in raisins.

Using floured hands, shape dough into ball. Transfer to prepared pan and flatten slightly (dough will not come to edges of pan). Sprinkle dough with remaining 1 tablespoon sugar.

Bake bread until brown and tester inserted into center comes out clean, about 40 minutes. Cool bread in pan 10 minutes. Transfer to rack. Serve warm or at room temperature.

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Cottage Pie

For the filling:
2 tablespoons butter
1 large yellow onions, diced
3 large carrots, diced
2 stalks celery, diced
3 garlic cloves, minced
2 pounds ground lamb
Kosher salt and black pepper
2 tablespoons all purpose flour
1 1/2 cups beef stock
1 tablespoon brown sugar
1 tablespoon Worcestershire sauce
2 sprigs fresh rosemary
1 cup frozen peas
1/3 cup coarsely chopped fresh parsley

For the mashed potatoes:
2 pounds Yukon Gold potatoes, peeled
kosher salt
1 cup whole milk
1/2 cup heavy cream
1/2 cup (1 stick) unsalted butter
black pepper
2 egg yolks

Prepare the filling:
In a large Dutch oven or heavy pot over medium heat, melt the butter. Add the onions, carrots, and celery and sautee for 5 minutes, until the onions are transluscent. Add the garlic and lamb and cook until all the meat is browned. Season with kosher salt and black pepper, then sprinkle with the flour and stir to coat. Pour int the beef stock, brown sugar, Worcestershire sauce and add the fresh rosemary. Bring to a boil, then reduce to low, cover, and let cook for about 15 minutes until sauce thickens. Remove the rosemary sprigs and stir in the frozen peas and fresh parsley. Season to taste with kosher salt and pepper. Then remove from heat and let cool completely (can be chilled in fridge overnight).

Preheat oven to 400°F.

Prepare the mashed potatoes: Cut potatoes into large chunks and combine in a large pot of salted water. Bring to a boil then lower heat and let cook for about 15 minutes, or until the potatoes are completely tender. Turn off heat, drain immediately, then return potatoes to the pot to rest for 10 minutes (this will help them dry out a bit). Use a potato ricer or masher to mash the potatoes right in the pot. Add the milk, cream, and butter, and continue to stir and mash until completely smooth. Season to taste with salt and black pepper, then let cool completely (can be chilled in fridge overnight).

Place filling in dish. Top with mashed potatoes, sealing around edges to prevent mixture from bubbling up. Smooth over wit rubber spatula to make it airtight. Place in middle rack of of oven and bake until potatoes begin to brown, 20 to 25 minutes. Remove and cool for at least 10 minutes.

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Irish Coffee

boiling water
hot coffee
1 tsp brown sugar
1 ½ oz irish whiskey
¼ cup heave cream, lightly beaten

Fill large coffee cup with boiling water to preheat it. Let stand for 1 minute, then empty cup.

Fill cup three quarters full with hot coffee. Add sugar, then stir until dissolved. Stir in whiskey.

Top the coffee-whiskey blend with lightly whipped cream. (Hold an overturned spoon over the coffee, then slowly pour the cream over it).

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St. Patrick, pray for us!

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Wednesday, March 12, 2014

St. Patrick’s Good News Popcorn

This post was submitted by past Catholic Cuisine contributor Lena, from JOY{filled} Family

Patrick suffered much in Ireland and there was always the danger that he would be killed, yet the saint kept on preaching about Jesus.….How happy he was to bring the Good News of the true God to the people who once held him a slave. ~Holy Spirit Interactive

My parents used to treat my sis and I to flavored popcorn. There was a small snack shop in the mall that had a variety of flavored popcorn. My favorite was bubblegum. It has been a long time since I’ve enjoyed that yummy treat.

I decided that this was the perfect opportunity to treat my GFG to a childhood novelty of mine.
I made green lemon-lime flavored popcorn, AKA Good News Popcorn, in honor of St. Patrick. The children loved the Good News.

St. Patrick’s – Good News Popcorn
Prep Time: 15 Minutes | Cook Time: 30 | Difficulty: EASY | Servings: 10

  • 2 cups Sugar
  • 1 cup Light Corn Syrup
  • 1 teaspoon Baking Soda
  • ⅔ cups Butter
  • 6 quarts Plain Popped Popcorn
  • 1.5-2 packages Kool-Aid (without the sugar)

  • Pre-heat the oven to 225 degrees.
  • Boil sugar, syrup, and butter together for 3 min.
  • On a large, ungreased, baking pan, spread out popped popcorn.
  • In a separate bowl, combine the Kool-Aid with baking soda.
  • Remove the syrup from the stove. Slowly and carefully stir in the Kool-Aid mixture -- the mixture may ooze.
  • Pour sugar mixture over the popped popcorn. Carefully mix all until combined.
  • Place the coated popcorn into the oven for 30 min. Stir every 10 minutes.
  • Take popcorn out of the oven. Break it apart once it starts to cool.

Enjoy the GOOD NEWS!

Hence, then, I give unwearied thanks to God, who kept me faithful in the day of my temptation, so that today I can confidently offer Him my soul as a living sacrifice--to Christ my Lord, who saved me out of all my troubles. Thus I can say: `Who am I, O Lord, and to what have Thou called me, Thou who did assist me with such divine power that to-day I constantly exalt and magnify Thy name among the heathens wherever I may be, and not only in good days but also in tribulations?' So indeed I must accept with equanimity whatever befalls me, be it good or evil, and always give thanks to God, who taught me to trust in Him always without hesitation, and who must have heard my prayer so that I, however ignorant I was, in the last days dared to undertake such a holy and wonderful work--thus imitating somehow those who, as the Lord once foretold, would preach His Gospel for a testimony to all nations before the end of the world. So we have seen it, and so it has been fulfilled: indeed, we are witnesses that the Gospel has been preached unto those parts beyond which there lives nobody. 
~ The Confession of St. Patrick, St. Patrick

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