Happy feast of the Transfiguration! On today’s show, Matt Swaim and Anna Mitchell welcome Dr. Marcellino D’Ambrosio to give a virtual tour of Mount Tabor, where Our Lord was transfigured. Other guests include pastoral counselor Kevin Prendergast on the counseling wisdom of St. John Vianney (whose feast was this week),and Bill Donaghy from the Theology of the Body Institute to discuss how our brokenness can help us be open to grace. Plus news, weather, sports and more…
Dr. Marcellino D’Ambrosio is online at dritaly.com.
Elizabeth Scalia is online at theanchoress.com.
Kevin Prendergast is online at athenaeum.edu.
Bill Donaghy is online at tobinstitute.org.
Dr. John Bergsma is online at franciscan.edu.
Rita Heikenfeld is online at abouteating.com.
Mike Aquilina is online at fathersofthechurch.com.
Bear Woznick is online at deepadventure.com.
Steve Ray is online at catholicconvert.com.
Meg Deblase is online at cincinnatirighttolife.org.
Fr. Sebastian Walshe, author of secretsfromheaven.
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Lebanese recipes from Rita Heikenfeld’s friend, Helen Sarky
CUCUMBER-LUBAN-YOGURT SALAD
1 CLOVE GARLIC
1 TEASPOON SALT
1 TABLESPOON FRESH OR DRY MINT
1 QUART PLAIN LUBAN (YOGURT)
2 CUCUMBERS
Mash garlic, salt and mint until well blended
Peel and cut cucumbers in 1/2 lengths and slice into thin rounds
Add above ingredients to the LUBAN
Mix gently.
This salad is especially refreshing in the hot days of summer.
GREEN BEAN SALAD
1 1/2 POUNDS FRESH OR FROZEN GREEN BEANS
1 CLOVE GARLIC
SALT TO TASTE
1/2 CUP LEMON JUICE
SMALL ONION CHOPPED
2-3 TWIGS PARSLEY CHOPPED
1/3 CUP OLIVE OIL
Brush and snip ends of green beans if fresh in to 2″ lengths
Cook in salted water until tender
Drain and cool
Mash garlic and salt
Add lemon juice and all remaining ingredients and toss gently to coat.
This recipe can be served hot or cold and serves between 4-6.
