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Show Notes for Friday, 3/17/2023

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Happy St. Patrick’s Day! On today’s show, Matt Swaim and Anna Mitchell welcome Archbishop Eamon Martin, Primate of All Ireland and successor of St. Patrick, to share a reflection and give an Irish blessing. Other guests include Fr. Hezekias Carnazzo from the Institute of Catholic Culture and Fr. Jonathan Duncan from the Diocese of Charleston to preview the Mass readings for the 4th Sunday in Lent. Plus news, weather, sports and a whole lot more…

Plus, as part of our annual St. Patrick’s Day tradition, we get a live performance from Easter Rising in the studio!

*****

The Breastplate of St. Patrick

I arise today 
Through a mighty strength, the invocation of the Trinity,
Through belief in the Threeness,
Through confession of the Oneness
of the Creator of creation.

I arise today
Through the strength of Christ’s birth with His baptism,
Through the strength of His crucifixion with His burial,
Through the strength of His resurrection with His ascension,
Through the strength of His descent for the judgment of doom.

I arise today
Through the strength of the love of cherubim,
In the obedience of angels,
In the service of archangels,
In the hope of resurrection to meet with reward,
In the prayers of patriarchs,
In the predictions of prophets,
In the preaching of apostles,
In the faith of confessors,
In the innocence of holy virgins,
In the deeds of righteous men.

I arise today, through
The strength of heaven,
The light of the sun,
The radiance of the moon,
The splendor of fire,
The speed of lightning,
The swiftness of wind,
The depth of the sea,
The stability of the earth,
The firmness of rock.

I arise today, through
God’s strength to pilot me,
God’s might to uphold me,
God’s wisdom to guide me,
God’s eye to look before me,
God’s ear to hear me,
God’s word to speak for me,
God’s hand to guard me,
God’s shield to protect me,
God’s host to save me
From snares of devils,
From temptation of vices,
From everyone who shall wish me ill,
afar and near.

I summon today
All these powers between me and those evils,
Against every cruel and merciless power
that may oppose my body and soul,
Against incantations of false prophets,
Against black laws of pagandom,
Against false laws of heretics,
Against craft of idolatry,
Against spells of witches and smiths and wizards,
Against every knowledge that corrupts man’s body and soul;
Christ to shield me today
Against poison, against burning,
Against drowning, against wounding,
So that there may come to me an abundance of reward.

Christ with me,
Christ before me,
Christ behind me,
Christ in me,
Christ beneath me,
Christ above me,
Christ on my right,
Christ on my left,
Christ when I lie down,
Christ when I sit down,
Christ when I arise,
Christ in the heart of every man who thinks of me,
Christ in the mouth of everyone who speaks of me,
Christ in every eye that sees me,
Christ in every ear that hears me.

I arise today
Through a mighty strength, the invocation of the Trinity,
Through belief in the Threeness,
Through confession of the Oneness
of the Creator of creation.

*****

RIta’s Recipes

Corned beef & cabbage in pressure cooker

Boiling potatoes keep their shape pretty well but you can use whatever potatoes you have on hand. Peel and cut large potatoes into quarters.

Ingredients

1 corned beef with spice packet, 2-1/2 to 3 pounds or so

2 bay leaves

1 garlic clove, minced

1 medium onion, peeled and cut in half

1 rib celery, cut into 1” pieces

1 teaspoon whole coriander seeds or 1/2 teaspoon ground (optional but good)

Liquid: enough cold water to cover or 12 oz beer  and enough cold water to cover

Boiling potatoes – I used small red potatoes, unpeeled, 1-1/2 pounds

Carrots – 1 pound, peeled and cut into large chunks

Cabbage, cut into eighths

Salt and pepper to taste

To serve with: red wine vinegar and horseradish  (optional)

Instructions

Place corned beef, fat side up, in pressure cooker.

Add bay leaves, garlic, onion, celery and coriander.

Pour enough cold water or combo of water and beer just to barely cover. I used 4 generous cups water.

Place lid on, bring to high pressure and cook 70 minutes or until meat is cooked and registers 150 or a bit higher. Release pressure naturally.

Remove and keep warm with some broth.

Place carrots and potatoes in pressure cooker. Nestle cabbage wedges on top.

Bring to high pressure and cook 4-5 minutes or so. Use “quick release” method.

Remove bay. Season to taste.

Slice beef against grain.

Pass red wine vinegar and horseradish!

Oven

Preheat oven to 275.

Cook meat with seasonings, onion, celery, garlic and liquid in covered oven-proof pot for 2-1/2 to 3 hours until meat is cooked.

Remove and keep warm with some broth.

Cook vegetables in broth on stovetop over simmering heat until done, 20-30 minutes.

Stovetop

Bring meat, seasonings, onion, celery, garlic and liquid to a boil, lower to a simmer, cover and cook 2-1/2 to 3 hours until done and tender.

Remove meat and keep warm with a bit of juice ladled over.

Cook vegetables in hot broth over simmering heat until done, about 20-30 minutes.

Instapot

To cook the meat with seasonings, onion and celery, follow directions on instapot to pressure cook at high pressure for 70 minutes with natural release.

Follow directions above for carrots, potatoes and cabbage, but check after 3 minutes or so. Remove bay.

Serve beef and vegetables as directed above.

ANNIE’S SODA BREAD 

4 cups unsifted all purpose flour

1 tsp salt

3 tsp baking powder

1 tsp baking soda

Sugar up to 1/4 cup

1/4 cup butter (I usually use less because I can’t handle the calories!!)

2 cups raisins

1 egg

1 3/4 cup buttermilk

Combine the flour, salt, baking powder, baking soda and sugar.  Cut in the butter until crumbly. Add the raisins.

Beat the egg slightly and combine with the buttermilk, then add to the dry ingredients and stir until it’s all blended together.

Knead on a floured board until smooth. You’ll probably have to add extra flour to the dough as you go along, and don’t get concerned if you end up adding a lot – just make sure it’s not sticky when you’re done.

Divide the dough at least in half for two loaves.  I like to make multiple small loaves that I bake in small oven-safe bowls and big coffee mugs – you could even do muffins tins!  Anyway, shape them into round loaves, and put them in whatever pan is appropriate for the size you’ve made.  I usually spray the pans/bowls/cups/etc with some cooking spray beforehand.  Take a sharp knife and cut a big cross in the top.

Bake at 375 for 35 to 40 minutes.  I always do the knife check to make sure they have cooked all the way through.

**Now, some people like savory soda bread, in which case you omit the sugar and raisins and add instead a 1/8 tsp of corriander.

*****

Archbishop Eamon Martin is online at armagharchdiocese.org.

Fr. Levi Hartle is online at praisenationpgh.org.

Full list of guests

Guests