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On Air Now

Daily Mass
Daily Mass
12:00pm - 1:00pm

On Air Next

The Doctor is In
The Doctor is In
1:00pm - 2:00pm

Show Notes for Thursday, 9/14/2023

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Happy feast of the Exaltation of the Holy Cross! On today’s show, Matt Swaim and Anna Mitchell discuss why this is one of Anna’s favorite days on the liturgical calendar. Guests include pastoral counselor Kevin Prendergast with thoughts for Suicide Prevention Month, Gary Michuta on more memory techniques built into the teachings of Jesus, and Rita Heikenfeld with tips for late Summer gardening. Plus news, weather, sports and more…

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Prayer for God’s Mercy by Padre Pio

O Lord, we ask for a boundless confidence and trust in Your divine mercy, and the courage to accept the crosses and sufferings which bring immense goodness to our souls and that of Your Church. Help us to love You with a pure and contrite heart, and to humble ourselves beneath Your cross, as we climb the mountain of holiness, carrying our cross that leads to heavenly glory. May we receive You with great faith and love in Holy Communion, and allow You to act in us as You desire for your greater glory. O Jesus, most adorable Heart and eternal fountain of Divine Love, may our prayer find favor before the Divine Majesty of Your heavenly Father.

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Rita Heikenfeld’s End of Summer Garden Pasta

Adapted slightly from Ina Garten’s original summer garden pasta recipe.

Ingredients: 

2 pints cherry tomatoes, halved or equivalent diced regular tomatoes
Olive oil
3 cloves garlic, minced – about 1 tablespoon
Good handful of basil leaves, julienned, plus extra for serving
1/4 teaspoon crushed red pepper flakes
Salt and pepper (black) to taste – black pepper is optional
1/2 pound angel hair pasta
1 cup grated Parmesan cheese, plus extra for serving 

Directions: 

Combine tomatoes, 1/2 cup olive oil, garlic, basil leaves, red pepper flakes, 1 teaspoon salt, and the pepper in a large bowl. Cover with plastic wrap, and set aside at room temperature for about 4 hours. 

Just before you’re ready to serve, bring a large pot of water with a splash of olive oil and 2 tablespoons salt to a boil and add the pasta. Cook al dente according to the directions on the package (be careful – it only takes 2 to 3 minutes!). Drain the pasta well and add to the bowl with the cherry tomatoes. Add the cheese and some extra fresh basil leaves and toss well. Serve in big bowls with extra cheese on each serving.

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Katherine Nolte, author of Back to the Bright Before

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