Happy feast of Our Lady of Mount Carmel! On today’s show, Matt Swaim and Anna Mitchell welcome Fr. Nicholas Blackwell, O. Carm., to talk about the Blessed Mother under this title. Other guests include Val Kelly to talk about her national billboard campaign promoting the face of Christ, Dr. Marcellino D’Ambrosio from the Crossroads Initiative, and pastoral counselor Kevin Prendergast with practical tips for blended families. Plus news, weather, sports and a whole lot more…
Dr. Marcellino D’Ambrosio is online at dritaly.com.
Val Kelly is online at theholyfaceproject.com.
Fr. Nicholas Blackwell is online at thefrankfriar.com.
Kevin Prendergast is online at athenaeum.edu.
Dr. John Bergsma, author of A Catholic Introduction to the Bible: The Old Testament
Rita Heikenfeld is online at abouteating.com.
Mike Aquilina is online at fathersofthechurch.com.
Dr. Jim Schroeder is online at james-schroeder.com.
Joe Heschmeyer is online at shamelesspopery.com.
Meg Deblase is online at cincinnatirighttolife.com.
Elizabeth Scalia is online at theanchoress.com.
Prayer of the Blessed Virgin
O most beautiful flower of Mount Carmel,
fruitful vine, splendor of Heaven, Blessed Mother of the Son of God,
Immaculate Virgin, assist me in my necessity.
O Star of the Sea, help me herein and show me here you are my Mother.
O Holy Mary, Mother of God, Queen of Heaven and Earth,
I humbly beseech you from the bottom of my heart to assist me in my necessity.
There are none that can withstand thy power.
O Mary, conceived without sin,
pray for us who have recourse to thee
Holy Mary, I place my cause in your hands.
Rita Heikenfeld’s Mom’s Tabouleh
Ingredients:
1 cup bulghur cracked wheat, either fine (#1) grind or coarse (#2)
1-1/2 containers grape tomatoes, cut in half, or equivalent garden tomatoes
3-4 green onions, white and green part, sliced thin
1/2 to 1 English cucumber, unpeeled, chopped or equivalent garden cucumber (cut stem end off and rub on cucumber – takes bitterness/acid out!)
1 large bunch fresh parsley, leaves chopped
1 bell pepper, red or yellow, chopped
Radishes, chopped (optional, to taste)
Ground cumin to taste: start with 1 teaspoons
Couple 2″ sprigs each fresh basil and mint, chopped or 1 teaspoon each dried
Olive oil to taste – I like 2 to 3 tablespoons or so.
Fresh lemon juice to taste
Salt and pepper to taste
Instructions
Place wheat in a bowl and rinse under cool water. Leave about a quarter of an inch of water on top. Let sit until water is absorbed, about 30 minutes or so. When it has been reconstituted correctly, it will be chewy but not hard. Drain remaining liquid if any.
Mix vegetables together.
Add cumin and herbs and mix. Add bulghur and mix. Stir in oil and lemon juice. Taste for seasonings.
