1. Nearly 10,000 Catholics were martyred for their faith in Korea; religious freedom didn’t even come around until 1884. Compare that to the fact that Korea has nearly 4 million Catholics today. (from Loyola Press)
2. Andrew Kim Taegon was the first native Korean priest; I love this quote from him: “We have received baptism, entrance into the Church, and the honor of being called Christians. Yet what good will this do us if we are Christians in name only and not in fact?”
Tips for this Recipe:
The key ingredient to kkwabaegi (Korean doughnuts)?
Time. These doughnuts need a lot of time to sit and rise. I made only one on 9/20 and then the rest the following day…and even then, there was a noticeable difference in size!
When I opened the refrigerator the following morning, I saw that the dough wrapped up BUSTED out. I’m not kidding when I say time is the crazy ingredient! Even when you compare these to the photo I took last night…these guys are incredible hulk size!!
1 cup whole milk, warm 2 tablespoons unsalted butter, melted 2 tablespoons sugar, plus more for coating 2 ¼ teaspoons active dry yeast ½ teaspoon kosher salt 1 large egg 3 cups all-purpose flour, plus more for dusting oil, for frying 2 tablespoons ground cinnamon
Today’s saint and I are kindred spirits. He was a real klutz, and always seemed to be breaking dishes. But the Lord worked amazingly through him, to the point where this saint could levitate! He’s the patron saint of aviators and pilots…meet Saint Joseph of Cupertino!
5 years ago, I flew with a friend who ordered me a drink called a flight attendant. It’s ginger ale with a splash of cranberry… But I’m going to be honest: upon googling this, there does not seem to be a single other soul who knows this drink…am I crazy??? I’ve ordered it since, but now I’m a little nervous to do so when we fly next week. 😂 We would have done aviations tonight, but we’ve cut alcohol out of our budget for now…
Whether it’s a real drink or not, it is the perfect thing for my sick day, especially because it is the classiest of ways to drink ginger ale. 😉
Ingredients Glass of ginger ale, your pick Splash of cranberry (we like the not from concentrate kind) Squeeze of lime
Italian Saint Robert Bellarmine is known for being the spiritual director, most notably to Saint Aloysius Gonzaga! And yes, I made a Gorgonzola dish for Saint Gonzaga’s feast day… And it seemed totes approps to toss it into today’s salad!
The beautiful secret about pasta salad is that you can really use whatever ingredients you have on hand. We threw in shallot, pine nuts, basil, garlic, and tomatoes… Most of which needed to be used up anyway! The only thing special I got for this recipe with a little bit of Gorgonzola.😉 I am all about a dinner that takes less than 20 minutes to prep. 🙌
Ingredients for us: 1 package of pasta 1 shallot 3-4 cloves of garlic 1/3 cup pine nuts handful of basil cherry tomatoes, quartered salt and pepper, to taste pinch of paprika oil and vinegar, to taste Gorgonzola cheese!
Cook pasta as packet instructs, drain, and run cold water over it for several minutes.
Saint Cornelius was our 21st Pope, and he and his good friend and one of his bishops, Saint Cyprian, are being honored today as martyrs of the Church. It’s a good reminder to pray for our pope and our bishops to be the courageous men we so badly need.
However, I was a little surprised how gruesome it was crushing red raspberries….it added to the whole celebrating martyrs in a way I wasn’t expecting!
One tip for this recipe:
1. Husband and I have cut alcohol out of our budget for right now, so you can definitely add the rum in…but I went with squeeze fresh lemons into my virgin mojito. 😉
Ingredients 21 raspberries 1-2 limes, cut into wedges A handful of mint leaves 1/2 cup simple syrup 1/2 cup lemon juice club soda, to top it off
1. Crush raspberries, lime, and mint together (true story, I used our potato masher).
2. Add in syrup and lemon juice; stir. Top with club soda!
2 reasons you should get to know our Lady of Sorrows:
1. People, even non-Catholics, usually just see Mary as the sweet, non-descriptive, never suffering go-along-for-the ride mother of Jesus. But she sorrowed so very, very much! From hearing Simeon’s terrifying prophecy to losing her preteen son for THREE DAYS (that one always gets me) to watching her son die a criminal…she dealt with way more than I hope I ever do!
2. And yet…even when I suffer, I need to turn to someone who suffers well. That’s our Virgin Mother!
1 tip for this recipe:
1. It may feel like a pain…but squeeze those oranges and limes. The taste will be a hundred times better, I promise! You won’t even need sweet and sour–the fruit does it all for you!!!
Ingredients: 1 cup orange juice 1 cup lime juice 1/2 simple syrup Club soda, to top it off Ice, crushed salt and lime wedges, to garnish Our other addition: homemade candied hatch chiles
1. Squeeze oranges and limes into measuring bowl. 2. Add extra ingredients and stir. 3. Enjoy!
1. Mama 2. Maria Theotokos 3. Our Lady of Cana 4. Our Lady Undoer of Knots 5. Ave 6. Malia 7. Miriam 8. Tower of David 9. Milk to our Bread 10. It’s still like my #1…Mary
4 tips with this recipe:
1. You really want to make sure the batter is firm enough to hold together, but smooth enough to look like ribbons when it drips from your spatula.
2. Take them off immediately! This is especially true if you are using parchment paper, not a silicon baking sheet.
3. Have your Marian names written out and cut out before you begin the baking process.
4. As this recipe recommends, don’t try making more than two at a time. Yes, this makes it more time consuming. But! It will effect the consistency. And, you can always have another baking sheet at the ready after one batch is finished (this helped speed things up for me, I know!)
2 large egg whites ½ teaspoon vanilla extract ½ cup all purpose flour ½ cup sugar 1 pinch salt 3 tablespoons water
The number one reason I am loving this newfound saint:
1. He was a loud and proud slob. He intentionally looked disheveled!
This warmed my heart so very much, in part because this was my husband’s fashion mentality when we worked together years ago!
And it worked perfectly with our dinner: breakfast tacos that proved themselves to be super messy. We had green chile, bacon, Mexican cheese, avocado, homemade tortillas, and eggs for ours…but really, any combo works well!
2 tips I learned from my mama about making scrambled eggs:
1. Milk and salt added ahead of time and whisked into your eggs goes a long way. This has never failed me!
2. Have your pan at medium heat, not high. The name of the game with scrambled eggs is to keep pushing the hardening eggs on the side into the middle. Again, it’s never failed me, and to my amazement, it didn’t fail my husband when he made the eggs this time!
Ingredients: 3 eggs Pinch of salt 2-3 tablespoons whole milk
1. Beat together ingredients until frothy.
2. In a pan cooked over medium heat, add a tablespoon of butter or a splash of olive oil, 30 seconds or so. Add scrambled egg ingredients to the pan.
3. As eggs begin to set, push the hardening eggs into the center of the pan with a spatula. You’ll see that they are forming into large, fluffy curds.
4. Continue to watch your eggs form (but don’t stir constantly) and serve immediately when all are cooked.
1. He was born and raised in Spain. 2. He was a zealous Jesuit. 3. He did his big ministerial work in Columbia. 4. How big was the work? Oh, he baptized over 300,000 souls there. Yep.
2 tips for this recipe:
1. You can make this more of a soup with more broth, or more of a stew with less broth. Bare minimum, you’ll need 5 cups of broth (the grated potatoes will soak it up!)
2. I used an instant pot to get my frozen chicken cooked, and then I roasted it on top of that time, but if you are better at planning ahead and have defrosted chicken, all you need to do is roast your chicken for 10-15 minutes at 425!
8 boneless skinless chicken thighs Salt and pepper, to taste 4 tablespoons olive oil, divided 1 cup chopped onion 5 cups chicken broth, divided 2 cups corn kernels, divided 1 1/2 teaspoons oregano 1 teaspoon thyme leaves 2 bay leaves 1 pound Yukon gold potatoes, peeled and grated or finely diced, divided 2 carrots, peeled and diced 1/4 cup chopped cilantro 1 tablespoon fresh lime juice 2 teaspoons salt 1/2 teaspoon Tabasco 1 cup cubed avocado