Saint Peter's Chair at Rome

SAINT PETER’S CHAIR AT ROME(43 A.D.)
Saint Peter having triumphed over the devil in the East, the latter pursued him to Rome. But he who had formerly trembled at the voice of a poor servant girl now feared not the very throne of idolatry and superstition. The capital of the empire of the world and the center of impiety called for the zeal of the Prince of the Apostles. God had established the Roman Empire and extended its dominion beyond that of any former monarchy, to facilitate the propagation of His Gospel; and its metropolis was of the greatest importance for this enterprise. Saint Peter took that province upon himself and, repairing to Rome, there preached the faith and established his ecclesiastical chair.

Saint Anthony of the Desert

SAINT ANTHONY of the DESERTPatriarch of Monastic Life(251-356)
Saint Anthony was born in the year 251, in Upper Egypt. Hearing at Mass the words, “If you would be perfect, go, sell what you have and give to the poor,” he gave away all his vast possessions — staying only to see that his sister’s education was completed — and retired into the desert. He then begged an aged hermit to teach him the spiritual life, and he also visited various solitaries, undertaking to copy the principal virtue of each.

Everyday Macaroni and Cheese

This recipe I would not try again. I will post it in case someone wants to try it. No one enjoyed this dish of macaroni and cheese. the only change I made was, I used cavatappi instead of the elbow macaroni.

Serves 5. Published October 25, 2006( From America's Test Kitchen)
Don’t be tempted to use either preshredded or nonfat cheddar cheese in this dishthe texture and flavor of the macaroni and cheese will suffer substantially. For best results, choose a low-fat cheddar cheese that is sold in block form and has roughly 50 percent of the fat and calories of regular cheese (we like Cabot brand). This recipe was published in The Best Light Recipe.
Ingredients
Salt
3/8
pound elbow macaroni (about 2 cups)
1
(12-ounce) can 2 percent reduced-fat evaporated milk
2/3
cup low-fat milk (2 percent)
1/4
teaspoon dry mustard
1/8
teaspoon garlic powder or celery salt (optional)
Pinch cayenne pepper
2
teaspoons cornstarch
8
ounces 50 percent light cheddar cheese , grated (about 2 cups)
Instructions
1. Bring 2 1/2 quarts water to a boil in a large saucepan. Stir in 2 teaspoons salt and the macaroni; cook until the pasta is completely cooked and tender, about 5 minutes. Drain the pasta and leave it in the colander; set aside.
2. Add the evaporated milk, 1/2 cup of the 2 percent milk, mustard, garlic powder (if using), cayenne, and 1/2 teaspoon salt to the now-empty saucepan. Bring the mixture to a boil, then reduce to a simmer. Whisk the cornstarch and remaining 1/4 cup milk together, then whisk it into the simmering mixture. Continue to simmer, whisking constantly, until the sauce has thickened and is smooth, about 2 minutes.
3. Off the heat, gradually whisk in the cheddar until melted and smooth. Stir in the macaroni, and let the macaroni and cheese sit off the heat until the sauce has thickened slightly, 2 to 5 minutes, before serving.
PER SERVING:Cal 360; Fat 10 g; Sat fat 6 g; Chol 40 mg; Carb 45 g; Protein 24 g; Fiber 1 g; Sodium 720 mg

Greek Salad

we tried a new tasty Greek salad dressing tonight. I will make this again.

Mediterranean blend bag salad

Feta cheese

Kalamata olives

For the dressing:

2 tblsp minced onion (or to taste)

1 tblsp Parmesan cheese

11/2 tsp salt

½ tsp Worcestershire sauce

½ tsp dry mustard

½ tsp Basil

l½ tsp oregano

2 tsp sugar

Ground pepper to taste

¼ cup red wine vinegar

1 tblsp lemon juice

Blend all ingredients except vinegar and lemon juice in blender for 30seconds. Add vinegar and juice then blend another 30 seconds. Store covered in the refrigerator.

Shrimp with Tomatoes and Feta Cheese

Tonight we tried Shrimp with tomatoes and feta cheese. The recipe sounded wonderful but, I would rate it as mediocre. Here is the recipe if you feel like trying it. Please if you do try it and love it let me know what you did to make it spectacular.

Saint Marcellus

SAINT MARCELLUSPope and martyr(†310)
During the third century paganism and Christianity vied for supremacy in the Roman Empire. Hoping to stifle the Church completely, the emperor Diocletian in 303 began the last and fiercest of the persecutions. In time, Christian charity conquered pagan brutality, and as the Church attracted more and more members, the Roman government would be compelled to recognize its existence, but it was only after almost three hundred years, during which persecutions had forced Christian worship underground, that the Church would finally come out into the open after the Edict of Nantes in 313. It was still young and disorganized, vulnerable to heresy and apostasy, and needed a strong leader to settle questions of doctrine and discipline.

Chunky Chicken Soup

This soup was featured in Simple and Delicious and that is exatly what it was. A simple and delicious soup.

Classic Baguettes

These baguettes were the best i have ever had. The only difference i made was that I doubled baked them for an even crispier crust. Excellent. This recipe is excellent.

Saint Paul

SAINT PAULthe First Hermit(229-342)
Saint Paul was born in Upper Egypt in about the year 229, and became an orphan at the age of fifteen. He was very rich and highly educated. Fearing lest the tortures of a terrible persecution might endanger his Christian perseverance, he retired into a remote village. But his pagan brother-in-law denounced him, and Saint Paul, rather than remain where his faith was in danger, entered the barren desert, trusting that God would supply his wants. And his confidence was rewarded; for on the spot to which Providence led him he found the fruit of a palm-tree for food, its leaves for clothing, and the water of a spring for drink.

Saint Hilary

SAINT HILARY of POITIERSDoctor of the Church(301-368)
Saint Hilary was a native of Poitiers in Aquitaine. Born and educated a pagan, it was not until near middle age that he embraced Christianity, moved to that step primarily by the idea of God presented to him in the Holy Scriptures. He soon converted his wife and daughter, and separated himself rigidly from all non-Catholic company, fearing the influence of error, rampant in a number of false philosophies and heresies, for himself and his family.

The Baptism of Our Lord

The BAPTISM of OUR LORD
In the life of Christ, His baptism in the Jordan is an event of the highest importance, because it represents a significant phase in the work of redemption. We know that the liturgy of the ecclesiastical year commemorates all the phases of Christ’s redemptive work; and recently, during the season of the Nativity, we have reflected on His coming into the world, poor and solitary in a grotto at Bethlehem, and on His circumcision. Now His baptism in the Jordan marks the divinely inaugurated beginning of Our Lord’s public life. Indeed, Saint Peter states that at His baptism, in fulfillment of the prophecy of Daniel, He was anointed by the Holy Spirit as the Christ, the Messiah, which means the Anointed One: “God anointed Jesus of Nazareth with the Holy Spirit and with power, and He went about doing good and healing all who were in the power of the devil, for God was with Him.” (Acts 10:38) An anointing has always been the symbolic, visible representation of an intimately established union, a specific, defined alliance or covenant between God and one of His servants. God the Father speaks at this moment, to make clear who this Person is. The foretold Saviour is His Divine Son, begotten from all eternity: “This is My Beloved Son, in whom I am well pleased.”

Stuffed Roast Butterflied Chicken

This recipe is from America's Test kitchen. The stuffing was so good. I am not a huge stuffing fan, never have been, but this stuffing was great. i could not stop eating it. The chicken was moist and really juice. Definitely a keeper recipe.
Enough for 1 butterflied chicken. Published March 1, 2005.
The dried bread cubes for this stuffing can be stored in an airtight container for up to 1 week.
Ingredients
6
ounces white sandwich bread (about 6 slices), cut into 1/4-inch cubes (about 5 cups)
2
tablespoons unsalted butter
1
small leek , halved lengthwise, rinsed thoroughly, white and light green parts cut crosswise into 1/8-inch slices (about 1 cup)
1
small rib celery , chopped fine (about 3/4 cup)
8
ounces button mushrooms , cleaned and chopped medium (about 2 1/2 cups)
1
large clove garlic , minced or pressed through garlic press (about 1 1/2 teaspoons)
1/2
teaspoon minced fresh sage leaves (or 1/4 teaspoon dried)
1/2
teaspoon minced fresh thyme leaves (or 1/4 teaspoon dried)
1/4
cup minced fresh parsley leaves
1
large egg
1/2
cup low-sodium chicken broth , plus 2 tablespoons
1/2
teaspoon table salt
1/2
teaspoon ground black pepper
Instructions
1. Adjust oven rack to middle position; heat oven to 250 degrees. Spread bread cubes in single layer on baking sheet; bake until thoroughly dried but not browned, about 30 minutes, stirring once halfway through baking time.
2. Meanwhile, heat butter in 12-inch skillet over medium-high heat; when foam subsides, add leek, celery, and mushrooms and cook, stirring occasionally, until vegetables begin to soften, about 4 minutes. Add garlic and continue to cook, stirring frequently, until vegetables begin to brown, 2 to 3 minutes. Stir in sage, thyme, and parsley and cook until fragrant, about 1 minute.
3. Whisk egg, broth, salt, and pepper in large bowl until combined. Add bread cubes and leek/mushroom mixture; toss gently until evenly moistened and combined. Set aside.

Use a traditional (not nonstick) roasting pan to prepare this recipe; the dark finish of a nonstick pan may cause the stuffing to overbrown. If using a kosher chicken, skip step 1.
Ingredients
1/2
cup table salt
1
whole chicken (5 to 6 pounds), trimmed of excess fat, giblets discarded
1
teaspoon vegetable oil or olive oil
Ground black pepper
1
recipe stuffing (see related recipes)
Instructions
1. Dissolve salt in 2 quarts cold water in large container. Immerse chicken and refrigerate until fully seasoned, about 1 hour.
2. Adjust oven rack to lower-middle position; heat oven to 450 degrees. Remove chicken from brine and rinse under cold running water; pat dry with paper towels. Butterfly chicken, flatten breastbone, and tuck wings behind back (see illustrations 1 and 2). Rub skin with oil and sprinkle with pepper.
3. Following illustrations 3 through 5, construct foil bowl, spray inside of bowl with nonstick cooking spray, and place bowl in roasting pan. Gently mound and pack stuffing into foil bowl and position chicken over stuffing (chicken should extend past edges of bowl so that most of fat renders into roasting pan, not into foil bowl). Roast chicken until just beginning to brown, about 30 minutes. Rotate pan and continue to roast until skin is crisped and deep golden brown and instant-read thermometer registers 160 degrees in thickest part of breast, 175 degrees in thickest part of thigh, and 165 degrees in stuffing, 25 to 35 minutes longer. Using tongs, transfer chicken to cutting board; let rest 10 minutes.
4. While chicken rests, transfer stuffing from foil bowl to serving bowl; fluff stuffing with spoon. Cover stuffing with foil to keep warm. Carve chicken and serve with stuffing.

Saint Margaret Bourgeoys

SAINT MARGARET BOURGEOYSFoundress(1620-1700)
Saint Margaret Bourgeoys was born in Troyes, France, on Good Friday, April 17, 1620. She was prepared by Divine Providence, over a period of many years, for her future mission. When she was twenty years old, Margaret saw the Blessed Virgin who looked at her during a procession, and smiled at her. From that time on, she abandoned all ornaments and amusements common to her age and entered into a sodality of the Children of Mary, of which she became the President. Ten years later, on the Feast of the Assumption the Child Jesus, in appearance about three years old, made Himself seen by her in the Sacred Host of the monstrance. He kindled in her heart bright flames of divine charity, and inspired in her a great contempt for all earthly goods, with an unquenchable thirst for souls.
In 1653, when she was thirty-three years

Semolina Bread

From Artisan Bread in Five Minutes A day

Saint Theodosius

SAINT THEODOSIUSAbbot(423-529)
Saint Theodosius was born in Cappadocia in 423. He desired to visit the Holy Places, and on his way visited Saint Simeon Stylites to ask his counsel. Simeon perceived him amid the crowd and called him by his name: “Theodosius, servant of God, you are welcome.” His desire to follow Jesus Christ attracted him to the religious life. He placed himself under Longinus, a very holy hermit, who sent him to govern a monastery near Bethlehem. Unable to bring himself to command others, he fled to a cavern, where he lived in penance and prayer. His great charity, however, forbade him to refuse the charge of some disciples, who, few at first, became in time a vast number; and Theodosius built a large monastery and three churches for them.

Tiramisu Layer Cake

This cake was excellent. We all loved this cake. It was moist and light. I made the filling ( for the filling I used:FILLING:
1 (8 ounce) container mascarpone cheese
1/2 cup confectioners' sugar
2 tablespoons coffee flavored liqueur And spread it between 2 layers. For the Frosting I used:
FROSTING:
2 cups heavy cream
1/4 cup confectioners' sugar

I left out the:
2 tablespoons coffee flavored liqueur
So i did not whip the frosting with the filling. I frosted the whole cake with the whipped cream and i topped the cake with cocoa.

Orange Glazed Crescents

I made these today. Inside each crescent I hid a Hershey kiss.

Carbonnade a la Flamade

From Cook's Illustrated Magazine

This recipe was excellent. If you like a traditional beef stew , you will love this dish. I cooked the dish at 275 for 5 hours. For the beer I used a Dundee Porter. This dish was completly gobbled up at the end of dinner.
Serves 6. Published November 1, 2004.
Top blade steaks (also called blade or flatiron steaks) are our first choice, but any boneless roast from the chuck will work. If you end up using a chuck roast, look for the chuck eye roast, an especially flavorful cut that can easily be trimmed and cut into 1-inch pieces. Buttered egg noodles or mashed potatoes make excellent accompaniments to carbonnade. The traditional copper-colored Belgian ale works best in this stew. If you can't find one, choose another dark or amber-colored ale of your liking.
Ingredients
3 1/2
pounds blade steaks , 1 inch thick, trimmed of gristle and fat and cut into 1-inch pieces (see illustrations below)
Table salt and ground black pepper
3
tablespoons vegetable oil
2
pounds yellow onions (about 3 medium), halved and sliced about 1/4 inch thick (about 8 cups)
1
tablespoon tomato paste
2
medium cloves garlic , minced or pressed through garlic press (about 2 teaspoons)
3
tablespoons all-purpose flour
3/4
cup low-sodium chicken broth
3/4
cup low-sodium beef broth
1 1/2
cups beer (12-ounce bottle or can)
4
sprigs fresh thyme , tied with kitchen twine
2
bay leaves
1
tablespoon cider vinegar
Instructions
1. Adjust oven rack to lower-middle position; heat oven to 300 degrees. Dry beef thoroughly with paper towels, then season generously with salt and pepper. Heat 2 teaspoons oil in large heavy-bottomed Dutch oven over medium-high heat until beginning to smoke; add about one-third of beef to pot. Cook without moving pieces until well browned, 2 to 3 minutes; using tongs, turn each piece and continue cooking until second side is well browned, about 5 minutes longer. Transfer browned beef to medium bowl. Repeat with additional 2 teaspoons oil and half of remaining beef. (If drippings in bottom of pot are very dark, add about 1/2 cup of above-listed chicken or beef broth and scrape pan bottom with wooden spoon to loosen browned bits; pour liquid into bowl with browned beef, then proceed.) Repeat once more with 2 teaspoons oil and remaining beef.
2. Add remaining 1 tablespoon oil to now-empty Dutch oven; reduce heat to medium-low. Add onions, 1/2 teaspoon salt, and tomato paste; cook, scraping bottom of pot with wooden spoon to loosen browned bits, until onions have released some moisture, about 5 minutes. Increase heat to medium and continue to cook, stirring occasionally, until onions are lightly browned, 12 to 14 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add flour and stir until onions are evenly coated and flour is lightly browned, about 2 minutes. Stir in broths, scraping pan bottom to loosen browned bits; stir in beer, thyme, bay, vinegar, browned beef with any accumulated juices, and salt and pepper to taste. Increase heat to medium-high and bring to full simmer, stirring occasionally; cover partially, then place pot in oven. Cook until fork inserted into beef meets little resistance, about 2 to 2 1/2 hours.
3. Discard thyme and bay. Adjust seasonings with salt and pepper to taste and serve. (Can be cooled and refrigerated in airtight container for up to 4 days; reheat over medium-low heat.)

Nachos

Saint William

SAINT WILLIAMArchbishop of Bourges(†1209)
William Berruyer, of the illustrious family of the ancient Counts of Nevers, was educated by Peter the Hermit, Archdeacon of Soissons, his maternal uncle. From his early childhood Saint William learned to despise the folly and emptiness of the world, to abhor its pleasures, and to tremble at its dangers. His only delight was in exercises of piety and his studies, with which he employed his whole time in an untiring application.

Olive Balls

I have wanted to try this recipe for months. Tonight we finally did, they turned out great. I am not a huge olive fan but I really enjoyed these. I use jumbo green olives stuffed with pimentos. I found the recipe at Leftover Queen's blog.

Olive Cheese Balls

2 tablespoons of soft butter

2/3 cup of grated cheddar cheese

1/3 cup of finely grated Parmesan cheese

1/2 cup of flour

generous dash of cayenne pepper1

small egg, beaten

15 - 20 plump green olives, pitted

Grease or line a baking sheet with parchment paper. In a medium bowl, using a fork, combine the cheese, butter, flour, and cayenne. Stir in the egg until well combined. Flatten about a tablespoons worth of dough on the palm of your hand and enclose each olive with the dough. Transfer to the prepared baking sheet. Bake in a preheated 400 degree oven for 15 minutes or until the cheese balls turn golden brown. Serve warm.

European Peasant Loaf

european peasant breadmakes 4 loaves (so this recipe can be easily halved). from Artisan Bread in Five Minutes a Day.
3 cups lukewarm water1 1/2 Tbsp instant yeast1 1/2 Tbsp salt1/2 cup rye flour1/2 cup whole wheat flour5 1/2 cups flour
1. mix the salt and yeast with the water in a large bowl. mix in the remaining dry ingredients without kneading. the dough will be very wet. cover with a towel and allow to rest at room temperature for about 2 hours.
2. at this point you can use the dough or refrigerate (it will keep for about 2 weeks). if you are going to make the bread right away, it’s still a good idea to refrigerate the dough for an hour or two so it is easier to handle.
3. cut off a section of the dough (1/4 if you make enough for 4 loaves), and dust it with flour. quickly shape it into a ball by stretching the surface of the dough around the bottom on all four sides, rotating the ball a quarter-turn as you go. allow to rest and rise on a cornmeal-covered baking sheet. while the dough is rising, heat the oven to 450 F and place an empty broiler tray (i used a small casserole dish) on the lowest rack in the oven. if you are baking on a baking stone, place it in the oven to heat up with the oven.
4. when the oven is ready and the dough has risen, sprinkle the loaf liberally with flour and make a few 1/4 inch deep slashes on the top using a serated bread knife (a cross or tic-tac-toe pattern both work). leave the flour on top of the loaf during baking.
5. place the baking sheet into the oven (or slide the dough onto your baking stone). pour 1 cup of hot tap water into the broiler tray, quickly close the oven and bake for about 35 minutes. the top should get a good hard crust and will be deeply browned. allow to cool on a cooling rack and brush off excess flour from the top of the loaf before slicing.

Saint Julian & Saint Basilissa

SAINT JULIANMartyrand SAINT BASILISSA(†313)
Saint Julian and Saint Basilissa, though married, lived by mutual consent in perpetual chastity. They sanctified themselves by the most perfect exercises of an ascetic life, and employed their revenues in relieving the poor and the sick. For this purpose they converted their house into a kind of hospital, in which they sheltered up to a thousand poor people. Basilissa attended those of her sex in separate lodgings, and Julian, who for his charity is known as the Hospitaler, cared for the men.

Cherry Orange Granola

Preheat oven to 275 degrees F.

In a large bowl, mix together:

6 cups old-fashioned oats (not quick-cooking or instant)

1 cup pecans

1 cup pistachios

1 cup Spanish peanuts

1/4 cup dried orange peel

Then mix in:

1/3 cup vegetable oil

2/3 cup maple syrup

1 teaspoon cherry flavor

Stir to combine thoroughly. Transfer to a jelly roll pan. Bake at 275° F. for 2 hours, stirring every 20 minutes. After the granola has cooled, stir in 1 1/2 C raisins and 1 1/2 C dried cranberries.

Feast Day of Saint Apollinaris

SAINT APOLLINARIS the APOLOGIST Bishop(† ca. 180)
Claudius Apollinaris, Bishop of Hierapolis in Phrygia, was one of the most illustrious prelates of the second age of the Church, which began with the edict of Constantine in 313, making Christianity the religion of the Roman Empire. Notwithstanding the great eulogies bestowed on Saint Apollinaris by Eusebius, Saint Jerome, Theodoret, and others, little is known of his acts, and his writings, which then were held in great esteem, are apparently all lost. He had written many excellent treatises against the heretics and pointed out, as Saint Jerome testifies, the philosophical sect from which each heresy derived its errors.

Deli Style Rye Bread

deli-style rye breadmakes 4 1 lb loaves. you’ll think you’ve died and gone to a jewish deli in nyc. from Artisan Bread in 5 Minutes a Day.
3 cups lukewarm water1 1/2 Tbsp yeast1 1/2 Tbsp salt1 1/2 Tbsp caraway seeds, plus more for sprinkling1 cup rye flour5 1/2 cups all purpose flourcornmeal for sprinklingcornstarch for cornstarch wash
1. mix the yeast, salt and carawy seeds with the water in a large bowl. mix in the remaning dry ingredients without kneading. cover with a towel and allow to rest at room temperature for about 2 hours. at this point, you can prepare the dough for baking or store in the fridge for up to 2 weeks.
2. dust the surface of the dough with flour and cut off 1/4 of the dough. dust the piece with more flour and quickly shape it into a ball. elongate the ball into an oval-shaped loaf. allow it to rest and rise on a cornmeal covered surface (pizza peel if you’re going to transfer to a baking stone or a baking sheet if you’re baking right on the baking sheet) for 40 minutes.
3. preheat the oven to 450 F with an empty broiler tray on the shelf underneath the one you plan to bake on. heat the baking stone up with the oven if you are using one.
4. make the cornstarch wash by combining 1/2 tsp cornstartch with a small amount of water to form a paste. add 1/2 cup water, whisk and microwave for about 60 seconds. paint the top of the loaf with the cornstarch wash and then sprinkle on caraway seeds. slash with a deep parallel cuts across the loaf using a serrated bread knife.
5. bake the loaf on a baking sheet or slide it onto the hot baking stone. bake for 30 minutes. as you put the bread in the oven to bake, pour 1 cup of hot tap water into the broiler tray and quickly close the oven door. allow to cool before slicing or eating.

Chicken & Rice Skillet with Rutabega

From Cook's Illustrated Magazine

Serves 4. Published October 11, 2006.
Be sure to use chicken breasts that are roughly the same size to ensure even cooking.
Ingredients
4
boneless, skinless chicken breasts (6 to 8 ounces each)
Table salt and ground black pepper
1/2
cup unbleached all-purpose flour
2
tablespoons vegetable oil
2
tablespoons unsalted butter
1
medium onion , minced
3
medium cloves garlic , minced or pressed through a garlic press (about 1 tablespoon)
Pinch red pepper flakes
1 1/2
cups long-grain rice
1/2
cup dry white wine
4 1/2
cups low-sodium chicken broth
1
cup frozen peas
5
scallions , sliced thin
2
tablespoons fresh lemon juice
1
lemon , cut into wedges, for serving
Instructions
1. Pat the chicken dry with paper towels and season with salt and pepper. Dredge the chicken in flour to coat and shake off any excess. Heat the oil in a 12-inch nonstick skillet over medium-high heat until just smoking. Brown the chicken well on one side, about 5 minutes. Transfer the chicken to a plate and set aside.
2. Off the heat, add the butter to the skillet, and swirl to melt. Add the onion and 1/2 teaspoon salt, and return to medium-high heat until softened, 2 to 5 minutes. Stir in the garlic and pepper flakes and cook until fragrant, about 30 seconds. Stir in the rice thoroughly and let toast for about 30 seconds.
3. Stir in the wine and let the rice absorb it completely, about 1 minute. Stir in the broth, scraping up any browned bits. Nestle the chicken into the rice, browned side facing up, including any accumulated juices. Cover and cook over medium heat until the thickest part of the chicken registers 160 degrees on an instant-read thermometer, about 10 minutes.
4. Transfer the chicken to a clean plate. Gently brush off and discard any rice clinging to the chicken, then tent the chicken with foil and set aside. Return the skillet of rice to medium-low heat, cover, and continue to cook, stirring occasionally, until the liquid is absorbed and the rice is tender, 8 to 12 minutes longer.
5. Off the heat, sprinkle the peas over the rice, cover, and let warm through, about 2 minutes. Add the scallions and lemon juice to the rice. Season with salt and pepper to taste and serve with the chicken and lemon

Feast Day of Saint Lucian

SAINT LUCIAN the SYRIAN Martyr(†312)
Saint Lucian was born at Samosata in Syria. Having lost his parents in his youth, he distributed to the poor all his worldly goods, of which he had inherited an abundant share, and withdrew to Edessa, to live near a holy man named Macarius, who imbued his mind with a knowledge of Holy Scripture and led him to the practice of the Christian virtues. Having become a priest, his time was divided between the external duties of his holy state, the performance of works of charity, and the study of sacred writings.

Flax Soda Bread

1 C all purpose flour

3/4 C rye flour

1/2 C ground flax seeds

3/4 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

3 T butter

2 eggs, slightly beaten

3/4 C buttermilk

2 T honey

1/4 C sunflower seeds, plus more for top of bread

1 egg, slightly beaten

In a large bowl stir together: the flours, flax seed, baking powder, baking soda and salt. Cut in the butter with a pastry blender.make a well in the center and add the 2 beaten eggs, honey,buttermilk and sunflower seeds. Mix well and shape into a ball. Place on a Silpat lined baking sheet. Make a cross in the top. Brush with beaten egg and add sunflower seeds if desires. Bake in a 375 degree oven for 30-35 minutes. This was a very tasty bread. i ended up eating mainly bread and butter for dinner. You can get addicted to this bread.

Oatmeal Carmelitas

Yummy but very sweet. I could just gobble up all of the carmel and the oatmeal cookie. i would try these cookies again without the chips.