Happy feast of Pope St. Pius X! On today’s show, Matt Swaim and Anna Mitchell welcome Dr. Matthew Bunson to reflect on his life and legacy as one of the great modern popes. Other guests include Rita Heikenfeld with Bible Foods, and Gary Michuta from Hands On Apologetics. Plus all the latest news, weather, sports, and a whole lot more…
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Prayer to St. Joseph by Pope Pius X
Glorious St. Joseph, model of all who are devoted to labor, obtain for me the grace to work in the spirit of penance in expiation of my many sins; to work conscientiously by placing love of duty above my inclinations; to gratefully and joyously deem it an honor to employ and to develop by labor the gifts I have received from God, to work methodically, peacefully, and in moderation and patience, without ever shrinking from it through weariness or difficulty to work; above all, with purity of intention and unselfishness, having unceasingly before my eyes death and the account I have to render of time lost, talents unused, good not done, and vain complacency in success, so baneful to the work of God. All for Jesus, all for Mary, all to imitate thee, O patriarch St. Joseph! This shall be my motto for life and eternity. Amen.
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RECIPES FROM RITA: PANZANELLA
From Ina Garten, adapted only slightly…
Ingredients:
For the bread
3 tablespoons good olive oil
1 small French bread or boule, cut into 1-inch cubes (6 cups)
1 teaspoon salt
For the salad
2 large, ripe tomatoes, cut into 1-inch cubes
1 cucumber, unpeeled, seeded if necessary and sliced 1/2-inch thick
1 red bell pepper, seeded and cut into 1-inch cubes
1 yellow bell pepper, seeded and cut into 1- inch cubes
1/2 red onion, cut in 1/2 and thinly sliced
Lots of fresh basil leaves, coarsely chopped – a good handful of
2-3 tablespoons capers, drained
For the vinaigrette:
Go to taste on the vinegar
1 clove finely minced garlic
1/2 teaspoon Dijon mustard
3 tablespoons Champagne, white wine or regular white vinegar
1/2 cup good olive oil
Salt and pepper to taste
Instructions
Heat the oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.
For the vinaigrette, whisk all the ingredients together.
In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend.
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