Happy feast of the Transfiguration! On today’s show, Matt Swaim and Anna Mitchell welcome Dr. John Bergsma to unpack the theological meaning of this mysterious event in the life of Christ. Other guests include Rita Heikenfeld to discuss vinegar in the Bible, and Gary MIchuta to share more Old Testament prophecies fulfilled by Jesus. Plus news, weather, sports, and more…
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Collect Prayer for the Feast of the Transfiguration
O God, who in the glorious Transfiguration of your Only Begotten Son confirmed the mysteries of faith by the witness of the Fathers and wonderfully prefigured our full adoption to sonship, grant, we pray, to your servants, that, listening to the voice of your beloved Son, we may merit to become co-heirs with him. Who lives and reigns with you in the unity of the Holy Spirit, God, for ever and ever.
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RECIPES FROM RITA: CAPRESE PICKLES
These tiny tomato pickles couldn’t be easier to make. Just pack a jar with fresh baby cherry tomatoes, pour over a quick pickling brine, and let the fridge do the rest. Afer 24 hours, you’ll have crisp, tangy bites perfect for sandwiches, salads, charcuterie boards, or anything else you like.
Ingredients
3 cups baby cherry or grape tomatoes
2 cloves garlic, halved
1/4 teaspoon peppercorns
2 sprigs fresh basil
3/4 cup water
3/4 cup white wine vinegar
1 1/2 teaspoons kosher salt
A little sugar – start with 1 teaspoon or honey and go up to 2-1/2 teaspoons
1/8 teaspoon crushed red pepper
Instructions
Add tomatoes, garlic, peppercorns, and basil to 1-quart-size glass jar fitted with a lid.
Combine water, vinegar, salt, sugar, and crushed red pepper in a small saucepan, and place over high heat. Cook, stirring o!en, until salt and sugar have fully dissolved. Remove from heat just before the mixture comes to a simmer.
Pour hot brine over tomatoes and seal jar. Allow jar to cool to room temperature, then place in the refrigerator until completely chilled, at least 8 hours. Best served after 24 hours and up to 2 weeks.
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