Happy feast of St. Dymphna and St. Joan of Arc! On today’s show, Matt Swaim and Anna Mitchell discuss how the former came to be recognized as the patron saint of mental health, and the latter became one of the Church’s most recognizable symbols for courage. Guests include pastoral counselor Kevin Prendergast with thoughts on ethical decision making, Rita Heikenfeld with Bible Foods, and Gary Michuta with more clues about how to better understand Scripture. Plus news, weather, sports and more…
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A Prayer for the Intercession of St. Dymphna
Lord, our God, you graciously chose St. Dymphna as patroness of those afflicted with mental and nervous disorders. She is thus an inspiration and a symbol of charity to the thousands who ask her intercession.
Please grant, Lord, through the prayers of this pure youthful martyr, relief and consolation to all suffering such trials, and especially those for whom we pray.
We beg you, Lord, to hear the prayers of St. Dymphna on our behalf. Grant all those for whom we pray patience in their sufferings and resignation to your divine will. Please fill them with hope, and grant them the relief and cure they so much desire.
We ask this through Christ our Lord who suffered agony in the garden. Amen
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RECIPES FROM RITA
Caprese Chicken
Ingredients:
4-6 boneless, skinless chicken breasts or thighs
Salt and pepper
2 pints or so grape or cherry tomatoes, halved, or equivalent regular tomatoes, diced
1/4 cup olive oil, divided
Enough thick slices mozzarella to cover each piece
Good handful fresh basil, chopped – a generous 1/2 cup or so
4 large cloves garlic, minced – a generous tablespoon or so
Balsamic vinegar – optional but good
Instructions:
Season chicken on both sides with salt and pepper or seasoning salt and pepper.
Film the bottom of a large sauté pan with olive oil, a couple tablespoons.
Turn heat to medium high. Add chicken to pan and cook about 10 minutes on each side, turning once, until cooked through. See tip below.
Keep warm while making Caprese topping.
Add rest of oil, a couple tablespoons, to pan. Add garlic and turn heat down a bit. Cook until fragrant but not brown, a couple of minutes.
Stir in tomatoes, raise heat back to medium high, and cook until they start to wrinkle and skin softens. Stir in basil. Season with salt and pepper if you like.
Top chicken with tomato mixture. If there’s extra, just spoon it around the chicken.
Lay cheese on top.
Either put lid on pan for cheese to melt (turn heat off) or run under broiler.
Splash each piece with a bit of vinegar.
More recipes at abouteating.com.
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Bill Schmitt is online at onword.net.
