december desserts
Save room for dessert! Let's have some fun with our meal... choose as many activities as you like to round out your household's faith adventure this month.
saints of the Month
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St. Elizabeth Ann Seton - January 4
St. Elizabeth Ann Seton was the first American to become a saint. Learn more about her life below.
St. John Neumann - January 5
St. John Neumann is the first male American saint. Meet him in the story below!
our catholic traditions
An ancient tradition of our Catholic faith is the O Antiphons. They are basis for the lyrics to the familiar hymn "O Come O Come Emmanuel" and the newer version, "Emmanuel," that we sang for the closing prayer at Faith Formation this month. Find out some background about this tradition by clicking on the link below.
liturgical year connection
Happy New (Liturgical) Year ! As we celebrate a new liturgical year take a few minutes to learn more about of our liturgical year.
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Cooking through the Church year
St. Lucy
Feast Day: December 13
Sweden is famous for the celebration and customs of St. Lucia. She embodies a theme of light, sight, and renewed hope. Saffron is the preferred spice for breads and grain dishes.
Light-of-Lucy Rice
1 tsp Mexican saffron
½ c water
3 T oil
1 c rice
2/3 c frozen mixed vegetables
½ t white pepper
Salt to taste
Place 1 tsp of saffron in ½ c water and heat to boil. Remove from heat to cool. Pour through a paper towel into a 2-cup measure, straining out stamens. Add water to make two cups.
In a medium skillet, put oil and rice. Cook over medium high heat, stirring constantly, until rice begins to turn a golden brown. Quickly add saffron water, vegetables and seasoning. Bring to a boil. Simmer on low heat for 15 minutes.
Feast Day: December 13
Sweden is famous for the celebration and customs of St. Lucia. She embodies a theme of light, sight, and renewed hope. Saffron is the preferred spice for breads and grain dishes.
Light-of-Lucy Rice
1 tsp Mexican saffron
½ c water
3 T oil
1 c rice
2/3 c frozen mixed vegetables
½ t white pepper
Salt to taste
Place 1 tsp of saffron in ½ c water and heat to boil. Remove from heat to cool. Pour through a paper towel into a 2-cup measure, straining out stamens. Add water to make two cups.
In a medium skillet, put oil and rice. Cook over medium high heat, stirring constantly, until rice begins to turn a golden brown. Quickly add saffron water, vegetables and seasoning. Bring to a boil. Simmer on low heat for 15 minutes.
