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Show Notes for Thursday, 3/10/2022

Good morning! On today’s show, Matt Swaim and Anna Mitchell welcome pastoral counselor Kevin Prendergast to discuss the spiritual importance of sleep. Other guests include Jason Simon, president of the Evangelical Catholic, Gary Michuta with more thoughts on the long-term effects of the Reformation, and Dr. John Bergsma on how Isaiah 50 points ahead to Jesus. Plus news, weather, sports and a whole lot more…

Stephanie Mann is online at supremacyandsurvival.blogspot.com.

Fr. Mark Mary Ames is online at bornoffirebook.com.

Liz Lev is online at angelicoproject.org.

Kevin Prendergast is online at athenaeum.edu.

Dr. John Bergsma is online at johnbergsma.com.

Rita Heikenfeld is online at abouteating.com.

Gary Michuta is online at handsonapologetics.com.

Jason Simon is online at evangelicalcatholic.org.

Fr. Joseph Alobaidi is online at stgertrude.org.

Joe Heschmeyer is online at catholic.com.

Marlon De La Torre is online at knowingisdoing.org.



I will tell you I’ve made this a couple of times and the gravy doesn’t get real thick.

It’s because I used red and Yukon gold potatoes. A starchier potato, like a baker, would produce thicker gravy.

A little less, or more, of any one ingredient is OK. We like a splash of red wine vinegar added to each serving.

2 pounds or so boneless chuck roast, trimmed a bit and cut into 2” chunks (or use stew meat already cut up)
Salt and pepper
Olive oil
2 nice yellow onions (not sweet onions), cut into chunks
4-5 carrots, peeled and chunked up
1 quart beef broth, low salt, room temperature
4 tablespoons flour
2 pounds or so potatoes, peeled and cut into largish chunks

Preheat oven to 325.
Season meat with salt and pepper.
Film oven-proof pot with olive oil. Turn heat to medium high and brown meat, working in batches.
Set aside, then put onions and carrots in same pot and cook on medium heat until they start to color up a bit.
Meanwhile, whisk flour into broth.
Put meat back into pot with vegetables.
Pour broth over, give a good stir, and bring to a simmer.
Put lid on and place in oven. Bake until meat is very tender. This took 1-1/2 hours in my oven. The longer chuck roast and stew meat cooks, the more tender it becomes.
Remove from oven. Give stew another stir. Adjust seasonings.
Serves 6 generously.


From colleague and friend, Anna Mitchell, who tweaked this recipe and eliminated the sugar originally called for – 1/4 cup so if you like it, go ahead and add it. Wonderful moist bread!

4 cups unsifted all purpose flour
1 tsp salt
3 tsp baking powder
1 tsp baking soda
1/4 cup sugar (Annie doesn’t add this)
1/4 cup butter (Annie usually uses less because she 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.