July 22: Saint Mary Magdalene and 7 (Ingredient) Deviled Eggs

3 reasons I love Saint Mary Magdalene:

1. She’s my mother’s Confirmation saint (admittedly, she did it to shock the nuns at her school), and it seems totally fitting to begin posting recipes in honor of the woman who showed me that food can not only nourish the body, but the soul.

2. Saint Mary Magdalene is the patron of the diocese of Salt Lake City, my current home. I have really miss my mother since we’ve moved here in January, so connecting with her patron in Salt Lake has been a great source of comfort.

3. Seven demons were cast of this woman. SEVEN.

2 tips for this recipe:

1. If you have the extra time and the dye around, you can dye the color of the eggs to a red shade (yes, it’s past Easter, but it’s a fun tradition in the Eastern churches…and MM was the first to see Christ after His resurrection….plus, the amazing Kendra Tierney shared an amazing story of M.M. holding an egg that turned red while proclaiming the Resurrection).

2. You should be able to roll the eggs on a cutting board for the peeling to ease off, or, you can actually peel them in the ice water (the latter worked better for me).


Ingredients for 2-4 servings

5 eggs
1/4 cup mayonnaise or Greek yogurt
1 to 1.5 teaspoons yellow mustard (I prefer Dijon)
1 teaspoon chili flake sauce (or relish, if you prefer something milder)
1/4 teaspoon ground black pepper
salt to taste (somewhere between 1/4 and 1/2 teaspoon, depending on your liking)
Paprika, to garnish

For egg dye:

1/2 cup of water
1 tablespoon white vinegar
red food coloring, as needed

1. Place the eggs in a pot. Fill with cold water until the eggs are covered. Bring the pot to a boil, then cover, remove from heat. Don’t forget to remove from heat!

2. Let sit for about 10-12 minutes. In the meantime, mix the mayo, mustard, relish, salt, and pepper together. Set aside.

3. Transfer the eggs to a bowl of ice water for 5ish minutes. If you’re like me, and don’t have ice in your freezer all the time, putting a bag of frozen peas or that kind of substitute gets the job done.

4. Peel the eggs and cut them in half. Transfer the egg yolks to a bowl, and set the cooked egg whites aside.

5. Optional: to dye the egg whites, stir in about 10 drops of food coloring and 1 tablespoon vinegar to each cup until completely dissolved.

6. Add egg whites to cup and allow to sit until the desired color is reached. The longer the egg white is in the dye, the more bright the red color will be!

7. Mash in the egg yokes into the mixture and transfer to a bag to fill the egg whites/reds. I used a zip-top bag with a cut corner.

8. Pipe the mixture into the egg whites, garnish with paprika and parsley, and serve chilled.

Nota Bene: I made two different batches, ones cooked in the pot, the others steaming in an InstaPot. It seems like I had better luck with the InstaPot ones (less white stuck to the egg shell), so if anyone wants that recipe, I’ll add it here!

Saint Mary Magdalene, pray for us!

July 22: Saint Mary Magdalene Garden Salad

Two of my favorite passages about Saint Mary Magdalene:

  1. “Jesus said to her, ‘Mary!’ She turned and said to him in Aramaic, ‘Rabboni!’ ” (John 20:16) I love that she thought our Lord was the gardener, but all it took was Christ saying her name for her to understand.
  2. “[Mary] said to them, ‘They have taken my Lord, and I don’t know where they laid him.’ ” (John 20:13) My Lord, my Lord, my Lord. Just so beautiful, heart wrenching, and childlike.

Two things to keep in mind about salad:

  1. Sometimes, it’s as easy as throwing the veggies you have leftover in your fridge together: that was us tonight. Throw together bell pepper, cucumber, kale, onion, and tomato, and BAM! You got a salad.
  2. But the real trick to a good salad is the dressing. Recipe is below.

Easy garden salad recipe:


1/3 cup Greek yogurt
2-3 tablespoons olive oil
1 tablespoon red wine vinegar
1 lemon squeezed
1-2 tablespoons water
2-3 minced cloves of garlic
1/2 teaspoon paprika
1 tablespoon fresh dill


Mix all ingredients until smooth, and then pour generously on your salad…like Mary Magdalene pouring oil on the feet of Christ!

St. Mary Magdalene, pray for us!

July 22: Saint Mary Magdalene Spiced Vindaloo Curry

Two controversies about Saint Mary Magdalene:

1. Some say that she was not a prostitute.

2. Others believe that she is the sister of Martha.

As for me, in my humble opinion, I’m a believe in both. But, the next time you’re in conversation with one of your closest Catholic friends, see what they think. My husband and I talked about it last night, and we had disagreements! So if anyone has sources or suggestions, the Thorpe household is all ears.

3 suggestions for the vindaloo:

1. I started with adding less spice, knowing I could add more for my fire-breathing husband later. He is all about spice…and I am not always about all the spice.

2. This recipe can be made with chicken, beef, lamb, goat…but we went with pork. I thought I was committing culinary heresy! But my husband reminded me that vindaloo is actually the most Christian of curries, especially since its roots are found in Portugal. So, pork away!

3. I got an Instant Pot on Amazon Prime Day (sucker, I know), but this recipe can EASILY be made in any old pot or crock pot! Just have your meat and onions stew for 3-4 hours, until meat is tender to your liking.


2-3 pounds of meat of choice
1 yellow onion, chopped
1 tablespoon tomato paste
salt and pepper, to taste
3 tablespoons oil (I prefer coconut)

Spice Blend:

  • ½ cup white vinegar
  • 4-5 dried red Chile peppers (we have a huge back of them from the Mexican aisle at the grocery store, thanks husband)
  • 4 whole cloves (not sure what those are? Go to a store that does bulk spices)
  • 8 garlic cloves, skin removed
  • 1 tablespoon fresh ginger
  • 1 teaspoon paprika powder
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon white pepper
  • 1/2 teaspoon ground cumin
  • 1/4 curry powder
  • 1/2 teaspoon dry mustard
  • 1 teaspoon sugar


  1. Pat the meat dry and cut into bite sizes. Generously season with salt and place in a large non-reactive bowl.
  2. In another bowl, add vinegar and soak all the ingredients needed for the spice blend for 15-20 minutes.
  3. Blend these into a fine paste using a blender or food processor.
  4. Add the spice mixture paste to the meat and toss well to evenly coat all the chicken pieces. Let the meat marinate in the refrigerator for 4-6 hours.
  5. Turn Instant Pot onto Saute. Place coconut oil in pot, followed by meat. Saute for 20-25 minutes.
  6. Add the chopped onions, tomato paste, salt and pepper to the meat. Give everything a good stir. Finally add ½ cup of water, place the lid of the Instant Pot on and turn on to “Pressure” for 15 minutes.
  7. Serve with naan or rice; enjoy!

St. Mary Magdalene, pray for us!

July 22: Saint Mary Magdalene Madeleines

2 things you may not know about Saint Mary Magdalene:

1. She’s the patron of glove makers and hairdressers.

2. There’s talk right now about some Catholics wanting her feast day to be promoted to a solemnity. I do have mixed reactions about it and wanna talk to everyone I know about it.

2 Tips on these cookies:

1. So, these were new to me! I used silicon baking sheets, which seemed to work fine, but many folks seem to say that the non-stick baking pans work best for Madelines.

2. Less is more. Repeat: less is more. Put a teaspoon of the Madeline mixture into the baking sheet and leave it be. Gravity will take care of itself!

I’m going to bake another batch or two and come back with my own recipe, but in the meantime, I greatly enjoyed Beth’s. There are a few tweaks I want to make, but there are only so many cookies this girl can make in one day. If you can’t wait, check hers out!

Also, husband, toddler, and I ate about half the batch before I remembered we needed to take a photo.

St. Mary Magdalene, pray for us!

Abraham, Martha, and little me

Abraham hastened into the tent and told Sarah,
“Quick, three measures of fine flour! Knead it and make rolls.”
He ran to the herd, picked out a tender, choice steer,
and gave it to a servant, who quickly prepared it.
Then Abraham got some curds and milk,
as well as the steer that had been prepared,
and set these before the three men;
and he waited on them under the tree while they ate.

— from today’s first reading, Genesis 18

If you had told me today, July 21, would be the day when I started a food blog, I know I would have stared at you with a long, blank stare. I never wanted to write a food blog.

But then again, six months ago, if you had told me that I would start baking and cooking each and everyday, I would have given you a similarly long, blank stare. I never wanted to spend all the time in my apartment kitchen.

But, God put it on my heart to start cooking, to start feasting with ihis holy saints

It began with cinnamon rolls on the Feast of Epiphany.

Not a bad start, God. It sounds a hundred times better than curds (no offense, Abraham).

Suddenly, it turned into oxtail stew for the Dumb Ox, Saint Thomas Aquinas.

Oh, and black and white truffles in the back, because Dominicans.

Before you knew it, there was a whole spread of things set out on the table for the Solemnity of Saint Joseph.

Not even all the things.

And last week, it was brownie scapulars for Our Lady of Mount Carmel.

And the thing is, I can’t stop. I can’t think abpout life without feasting with the saints.

I was really content to leave it at that, to cook the delicious things and share them in my quiet corner of the world. But then, a dear friend asked, “What’s wrong with wanting more? God wants you to use your freakin talents! If fear is what is hold you back, screw that. That’s not a reason worth reacting to.”

I didn’t want to think about fear. But she was right. I had a hundred little fears about sharing what I’m creating in and for the world.

“Martha, Martha, you are anxious and worried about many things. 
There is need of only one thing.”

From today’s gospel

I love that quote from Jesus so dearly. I love Martha so dearly. And every time I read this passage, I feel like Jesus invites me to replace Martha’s name with my own: “Meaghan, Meaghan, you are anxious.”

Anxious about looking like a fool.

Anxious about letting this blog slide away before it ever starts.

Anxious about readers. Would anyone read it?

Anxious about formatting. What am I even doing? How do I get rid of these mountaintops, for real?!

Anxious about pouring into this world of blogging and neglecting my family.

Anxious, anxious, anxious.

And yet, I surrender the anxieties. This blog is new on its levels. It will look clunky and awkward. I have no clue what to say. I known everyone won’t agree with what I say. I want to be God’s little servant, making good food, and sharing it like Abraham and Martha–serving, but needing only one thing.

What This Blog Is (And What It Won’t Be)

At Feasting With the Saints, you’ll find out recipes for the saint of the day. More specifically, you’ll find

  • 2-4 interesting facts about the saint of the day
  • 2-4 tips on the recipe of the day
  • a recipe
  • pictures
  • a short closing prayer

What you won’t find here is

  • long paragraphs
  • five paragraph essays
  • a Catholic novella

As a wife and mom who can hardly shower every day, I just don’t have time for it. I wish I did, but I have to start small. Between the recipes, the cooking, and the daily grind, I know myself. I just can’t do it all.

But! If you are wanting something quick and bare-bones, you’ve come to the right place.

Peace be with you, and happy feasting!