September 6th, 2008 § Leave a Comment
Happy Birthday Sweet Mother of God!
The universal Church celebrates September 8th in honor of the Blessed Virgin Mary’s birthday. This is an excellent opportunity for each one of us to do something to show our love and appreciation for the Mother of God and our spiritual Mother. From all eternity, God in his infinite wisdom decreed that Mary would be the Mother of our Lord, Jesus Christ. She was with Jesus at all of the important moments throughout his life from the Incarnation, to his death on the cross. Before our Savior died He gave his Mother to each one of us in giving her to his beloved disciple, St. John.
This September 8th let’s thank God our Father for his beloved Daughter; thank Jesus for his Mother, full of grace; and thank the Holy Spirit for his immaculate Spouse, our Mother Mary. Offer a Rosary in thanksgiving to God for the gift of his own Mother as our Mother. Tell your Mother you love her, and most of all follow her example of holiness, humility, and perfect fidelity to Jesus and his teaching.
Happy birthday Mother, from all of your children still trying to fight the good fight and run the race to the finish line. We love you and ask you to intercede for each one of us with Jesus your Son. Keep us safe in the enclosed garden of your Immaculate Heart. Protect us from the wiles of the Devil. Lead us safely home to Heaven, to be with you, the most holy Trinity, and all of the angels and saints. Pray for us sinners, dear Mother, now and at the hour of our death. Amen.
Fr. John Corapi
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ReplyDeleteSalmon baguette given to me on footpath passing Italian person Monday September 6th 2010==re Italain Independence Day Sept 2nd 1946==Thursday.
ReplyDeleteHow to make Salmon BaguetteSlice baguette lengthwise.
ReplyDeleteHollow out, leaving shell about 1/2 inch thick.
(Reserve crumbs for another use; store in freezer.) Wrap loaf in plastic wrap or foil; set aside.
Rinse spinach, shake off excess water; cook, covered, for about 3 minutes or just until wilted.
Drain and squeeze dry.
Chop finely.
In food processor or using electric mixer, beat spinach, cream cheese, dill and milk until spreadable; set aside.
In bowl, mix together salmon, nuts, mayonnaise and mustard; set aside.
Completely coat inside surfaces of baguette with cheese mixture, including cut edges that will seal baguette together.
Pack salmon mixture into hollow of baguette bottom, mounding slightly.
Replace top of baguette; wrap tightly in plastic wrap or foil.
Refrigerate at least 2 hours or up to 8 hours.
A little more on the buyside but sellers still overwhelm it by a huge margin.
ReplyDelete