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A few years ago I learned about the 'gesimas, Septuagesima Sunday in particular, and became completely fascinated with the previous liturgical season known as Pre-Lent. I do have a post from 2020 that I wrote here if you'd like to read more about the basics regarding these weeks, along with a few ways to live liturgically. As I revisited this topic, I began to discover even more information that I found intriguing and thought I'd share it with you. For a more practical start, this is a season that begins on different dates each year depending on the date of Easter. As a quick reference, here are the dates for the next four years. Septuagesima Sunday 2023 February 5 2024 January 28 2025 February 16 2026 February 1 And for a fun fact, Septuagesima began in the 6th century! What is Pre-Lent? Pre-lent are the three weeks that lead up to Lent and begin with Septuagesima, then Sexagesima, and Quinquagesima. It is a season that was intended for feasting and fasting. This period of time prompts us to enjoy the delights of life before our days of fasting start, and also signals us to ready our hearts and minds as we begin to enter into Lent. This season was so highly valued that Dom Prosper Guéranger, O.S.B., devoted an entire volume of his work, The Liturgical Year, to Septuagesima. He refers to Septuagesima as a season of “transition, inasmuch as it includes the period between two important Seasons, – Christmas and Lent.” You can see in this image that the three weeks of Pre-Lent are like stairs that gradually bring us closer to fully living the Lenten season. From a more practical standpoint, and as I stated in the previous post, given the busyness and chaos of most of our modern day lives I believe we need this even more. Before I began to live liturgically I didn't think any differently, but when I really sought to actively engage in each season, I realized that being thrust into Lent from Ordinary Time was very challenging. In fact, when I look at most of my Lenten experiences, I feel like I'm not as prepared for such a profound season as I would like to be. Suddenly we are fasting, abstaining, and I'm seeking to pick and then remember what I gave up, along with any added prayer that I was desiring. I truly think it would be more helpful to be prompted by the Church and my Catholic community, to begin preparing for Lent as a whole. Carnival Season The weeks prior to Lent were also known as Carnival Season to many Catholic cultures and countries across the world. The word carnival comes from the Latin carnelevarium which means the removal of meat. During these weeks of celebration Catholics would need to consume all remaining meat and animal products, such as eggs, cream, and butter, before the six-week Lenten fast. There are a couple of reasons for this. First, the laws of fasting and abstinence were wildly different and far more strict from what we practice now and you were to abstain from all the items listed above and then some. Second, before in home refrigeration, these perishable items would not have lasted through the weeks of Lent when they were not being eaten and therefore would have spoiled. The best thing to do was to use these ingredients to make delicious food. In honor of this practice I make skillet queso, a very meaty chili, and pancakes. Carnival celebrations such as balls, masquerades, parades, and parties happened throughout Pre-Lent in the spirit of feasting. However, this can't go without mention, that many of the saints rightfully did not approve of what the Carnival season became. Many Catholics saw this as an excuse to overindulge beyond any sense of virtue and fall into mortal sin. I think it's important to note again that these weeks are meant for feasting, but also intentional preparation for fasting and prayer. Think of the stair steps to Lent again. I must say that I do appreciate this approach as I have always felt a bit of liturgical whiplash from Shrove Tuesday, also known as Fat Tuesday, or Mardi Gras. Even when I was younger I remember thinking, "so I'm supposed to party and have fun on this day, but I'm also supposed to go to confession, spend time in prayer, and make sure that I am prepared for Ash Wednesday?" It's not impossible, but it certainly makes for a day of juggling a wide range of liturgical action. If we treat these weeks as time for that enjoyment, then when we get to Shrove Tuesday, we won't feel as if we have to cram everything into one day. The Numbers Don't Add Up The other thing that I found curious is that in two different ways, the numbers don't make sense. Septuagesima means seventieth, sexagesima means sixtieth, and quinquagesima means fiftieth. I initially thought that this was a way to countdown to Easter, but as I began going through the calendar with my little pointer finger, 1..2..3..4..5..6.. I realized that didn't make sense. The Church knows this too, so where did these titles come from? The rich symbolic and theological tradition of the Church is where we must begin to better understand the titles of these weeks. The first Sunday of Lent is called Quadragesima (fortieth). As we know the Lenten season is a period of 40 days that are meant to imitate Jesus' forty days of fasting and prayer in the desert. Hence, the three Sundays prior to Quadragesima Sunday were named after round numbers 50, 60, 70. Learning this also answered my second point of confusion as to why these numbers were counting by tens when there are only 7 days in a week. Final Thoughts Whether or not you observe this Old Calendar season, I see it as a beautiful part of our Catholic liturgical tradition. And while we don't have to choose to live out the weeks of Pre-Lent like we used to, knowing about it enriches our faith by seeing who we are as Catholics in full view, and allowing that to impact the way that we engage in it. Perhaps you follow the Novus Ordo calendar but appreciate the meaning of these things, then take what you can and apply it to your life so that your Lent is more imbued with prayer, fasting, and almsgiving.

Candlemas Lefse and Lemon Curd "Candlemas is celebrated forty days after Christmas, on February 2nd, and commemorates the Feast of Presentation of Jesus at the Temple, also known as the Purification of Mary. These forty days are twofold: the first reason being that Mary and Joseph presented their firstborn son, Jesus, in the Temple in Jerusalem forty days after his birth. This is also the timeframe that a woman needed to be purified after birth. For Catholics, Candlemas also marks the end of the Christmas season in the traditional calendar. It is customary on Candlemas to bless candles that will be used throughout the liturgical year in the parish and in the home. The candlelight is significant in that it represents the last feast of the season of light and represents an outward and visible sign of Christ who illumines our hearts. For many, February 2nd is also Groundhog Day, determining whether winter will continue for an additional six weeks. I live in the area in which the 1993 film with Bill Murray by the same name was filmed, so Groundhog Day is a big deal here! What I love most about this day though is the promise of Spring. In the Midwest, we are still often battling frigid temperatures and snow. But by February I'm ready to get seeds started inside and moved into the greenhouse as soon as possible. Lemon recipes at this time of year remind me of warmer, hands in the dirt, sunny days ahead. Lemon curd is super simple to make and only uses four ingredients. It can be used as a filling in cakes or pies, in layered desserts like parfaits, or my favorite as a spread on toast, English muffins, and lefse. Lefse is soft Norwegian flatbread made out of mashed potatoes. In a move that would appall my ancestors, I use instant mashed potato flakes. In France, crepes are traditionally served on Candlemas. Their round shape and golden color symbolizes the sun, and warmer days to come. As a proper Scandinavian growing up in Minnesota, lefse, though a little heavier than crepes, represents the same thing. I love the contrast of the heaviness of the lefse against the lightness of the lemon curd. It reminds me that following the long winter, spring will come. The light, the sun, and the Son will come again." (Elizabeth Baker, Catholic Mama's Liturgical Living) I am so honored to have Elizabeth share her recipe for the feast of Candlemas. She is one of the women who manages Catholic Mama's Liturgical Living, a Facebook group that creates community and practical support for women seeking to bring the liturgical year to life in their home. A big, warm thank you for being a guest contributor at Liturgy Kitchen. (candlemas lefse and lemon curd) Lemon Curd Prep Time: 10 minutes Lemon Curd Cook Time: 10 minutes Lemon Curd Yields: 1 Cup Lefse Prep Time: 10 minute and overnight chilling Lefse Bake Time: 15 minutes Lefse Yields: 8-10 Pieces Lemon Curd Ingredients 3/4 cup sugar 2 eggs 2 egg yolks Juice and zest of three lemons 6 tablespoons cold butter Instructions Whisk sugar, eggs, and egg yolks in a heavy bottom saucepan until light pale yellow Add juice and zest Cook over low to medium heat until thick and bubbly, 5-7 minutes Pour mixture through fine-mesh sieve Stir in butter one tablespoon at a time until melted The curd will thicken as it cools Store in refrigerator Lefse Ingredients 1 1/2 cups instant mashed potato flakes 1/2 teaspoon of salt 2 tablespoons butter 1/2 cup water (approximately) 1/2 cup milk 1 cup flour Instructions Mix salt and potato flakes in a medium sized bowl Put butter in a 1/2 cup measuring cup and add water to cup to fill Place is small saucepan and bring to a boil Pour over potatoes and mix with a fork Add milk and flour and mix thoroughly Cover with plastic wrap and cool for about one hour After cooled roll into 1 1/2 inch sized balls Cover tightly and refrigerate overnight On a floured surface roll thinly with a rolling pin Cook on skillet or griddle over medium to high heat, approximately 1 minutes each side until there are light brown spots Check out this delicious food! We're eagerly anticipating the opportunity to present a heartfelt meal for the celebration of Candlemas. Did you make this recipe? If so, we would love to see it. Drop a picture in the comment or send it to us on social media. Want to be a part of Elizabeth's liturgical living group? Join here! Catholic Mama's Liturgical Living And if you're not following along with the Liturgy Culture & Kitchen community, I welcome you to a seat at the table. His Girl Sunday Facebook His Girl Sunday Instagram For more resources on building Catholic tradition, check out the blog section of my website or follow me on Facebook or Instagram to see what Catholic things I am doing to make our day to day life more celebratory.

Welcome to Meat Week! We are in the first week of Pre-Lent, also known as Septuagesima and during this time we prepare ourselves for Lent by giving our life of prayer more focus and clearing out the fridge. I found that in the Byzantine and Orthodox tradition there is a Sunday called "meatfare" in which they use up the meat in the house before Lent begins. I joyfully adopted this tradition, out of my fond memories of going to the grocery store with my dad. We spent a lot of time in the meat section and he knew just how to make it too, I am spoiled by a father that is an AMAZING cook! I've been that way ever since, so you'll know where to find me if we get separated in the grocery store. This bowl of meaty goodness unites the Italian to the Southern belle which in my house is also known as a dinner compromise. It was actually perfect for these pseudo winter day that we get down here, I love indulging in hot comfort food when it's cold and rainy. Who am I kidding, I enjoy a good bowl of chili anytime! I think this recipe is just perfect for a meat week clear out, two meats-one recipe-Amen! Let's get to it because with any good chili you're going to want plenty of time. Prep Time: 10 minutes Cook Time: 2-3 hours Serving: 6 Ingredients 1. 1 tsp olive oil 2. 1/2 lb ground beef 3. 1/2 lb Italian sausage (hot or mild) 4. 1/2 tsp chili powder 5. 1/2 tsp dried oregano 6. 1/2 tsp dried basil 7. 1/4 tsp dried cumin 8. Pinch of crushed red pepper flakes 9. Sea salt and pepper (to taste) 10. 1/2 yellow onion 11. 1/2 red bell pepper (diced) 12. 3 cloves of garlic (minced) 13. 1 - 15 oz can of diced tomatoes 14. 1 - 10 oz can of tomato sauce 15. 1 - 15 oz can of chili beans with sauce 16. 1/2 - 15 oz can of kidney beans (rinsed and drained) 17. Fresh Parmesan Cheese (shredded) Get the garlic ready by removing the skin. This is one of my favorite things from Sur La Table and I use garlic for almost everything so this made peeling way simpler. Pop the garlic in, give it a roll, and badda bing badda boom! (Italian chili lingo, I can only get away with saying that online.) Dice 3 cloves of garlic! Peel your onion and dice half of that too! Remove the seeds from the bell pepper and dice that along with the garlic and onion. I used red but you could use green too if you want to be a rebel, I won't stop you! Set those ingredients aside and heat 1 tsp olive oil in a large pot or dutch oven over medium heat. Remove the ground beef from the casing and toss it in the pot. I used 1/2 lb but if you want yours to be meatier you can use 1 lb. Add 1/2 lb Italian sausage, hot or mild. Brown the meat over medium heat while breaking it up into crumbles with a wooden spoon. While that is cooking it's time to spice things up so get our measuring spoons ready. Sprinkle in 1/2 tsp chili powder. Then, add in 1/2 tsp dried oregano. Add 1/2 tsp dried basil and give it a little swirl. Throw in 1/4 tsp dried cumin. Add a pinch of crushed red pepper flakes for a little heat and give it another stir. Give the sea salt and pepper a shake over the meat and give it a try. Add in the garlic, onion, and bell pepper to the meat and let it cook for 3-4 minutes. Stir, Stir, Stir! Once the bell pepper, onion, and garlic is soft we can move on to the canned items. Pour in 1 - 15 oz can of diced tomatoes. Then add 1 - 10 oz can of tomato sauce to that, juice and all! Stir those ingredients together and add in 1 - 15 oz can of chili beans with sauce. Rinse and drain the kidney beans then measure out half of the 15 oz can. You could add the whole can, but I just couldn't commit to it. mmmMMMmmm look at that! Stir together, put the lid on, and lower the heat to low so that it can simmer for 2-3 hours. Don't forget to go back and stir, and taste... for re-seasoning purposes of course. While that is cooking make some rice as a bed for your chili and toss some rolls in the oven. Frito's also make a good spoon replacement, I'm just saying! Shred fresh Parmesan over the top and enjoy! Heavenly! A feel good hearty bowl of chili, while bundled up watching a movie is my happy place. Make it for yourself, you are worth it! Peace & Good, Steffani

It's a beautiful Saturday afternoon, the sun is out, windows are up, and I've got the kitchen all to myself. In case you missed my last couple of posts we are in the weeks called "Pre-Lent", in particular this week is called Sexagesima, meaning there is 60 days until Easter. An old tradition, before the modern days of refrigeration, was to use up all the meat and perishable food items before Lent begins. That means it's time to do something with all of those dairy items, and the only way to do that in Texas is by making queso. Let me verify how good this is by saying that my husband does not do queso, bless his heart, and he went back for seconds on this one! This is a quick and easy recipe that is great for game days and get togethers. Here is how you do it, ready? You sure? Prep Time: 15 minutes Total Time: 25 minutes Servings: 12-14 servings Ingredients 1. 2 tbsp olive oil 2. 1 small onion, chopped 3. 3 cloves garlic, minced 4. 1 jalapeno 5. 1 cup milk 6. 1 cup browned ground beef 7. 1 can mixed diced tomatoes & green chilis 8. 1/4 cup freshly chopped cilantro 9. 12 oz cheddar cheese, shredded 10. 4 oz habanero cheese, shredded 11. Salt & Pepper 12. Tortilla chips **The meat was already cooked from Taco Tuesday, I made extra knowing that I would be making this recipe, so if you don't already have browned ground beef, please do this before you get yourself going on the queso.** Taco Tuesday is a tradition of the Fathers that has been passed down and reverenced in our house since we got married. Now that you have everything in order chop up the small onion (or just do half of a large one like I did), 3 cloves of garlic, and 1/4 cup cilantro. If you want a little more cilantro go for it, I won't tell anybody! Now for the jalapeno, unless you are wanting some crazy kick in your dip then I suggest you gut it and dice it. You can set all of that aside to heat 2 tbsp of olive oil in your skillet on medium heat. Once heated toss in your onions and let them cook until soft and slightly transparent, about 3-4 minutes. Does anybody else like the smell of onion and garlic cooking in a pan because I love it! I cook almost everything with these two ingredients, even dessert... just kidding, that would be weird. Add garlic and jalapeno, cook for about 1 minute. Keep the garlic moving so it doesn't burn. Toss both cheeses in while stirring and then pour in the milk. Keep it all moving as best you can so that it doesn't stick to the pan. *You can substitute shredded cheese for Velveeta if that's what you like more. It's beginning to look like queso! We can now add in the goodies! Toss in one can of diced tomatoes & green chilis then stir to combine. *Drain the can beforehand.* Sprinkle in the cilantro and just keep stirring, just keep stirring. We got Disney+ so I watched “Finding Nemo” for the first time since my senior year in highschool when all my teachers checked out and played that for us in almost every class. I will not be that teacher! Shovel in 1 cup of ground beef and stir! Sprinkle in salt and pepper to taste. Serve with tortilla chips, pairs very well with friends and a cold margarita. Can't. Get. Enough! MMMMmmmMMMM! I hope you enjoy this liturgical living recipe! For more information on Pre-Lent check out my blog or Facebook page @HisGirlSunday. Enjoy, friends!

A little butter loving is going on in my kitchen as I prepare a picnic for the Solemnity of the Ascension today. I’ll explain the importance of this feast day, why we do picnics, and some liturgical living tidbits at the end. I use butter with almost everything, like it’s going out of style. There isn’t one frying pan in this house that’s gone unnoticed by a stick of butter. So, I've got a little extra of the main ingredient as you can gather, its FINALLY summer break, and this is a Solemnity of the Lord in the Easter Season! It's going down! Prep Time: 10 minutes Total Time: 20 minutes Servings: 1/2 cup (Double if you just can't get enough.) Here’s the band of misfits. Ingredients 1. One dash of salt - 1/16 to be exact but who has a measuring spoon that says that?! 2. 2 tbsp Strawberry Preserves 3. 1 stick of Butter 4. 1/4 tsp CinnamonThis makes about half a cup, double if you can’t get enough of it. Put one stick of butter in your stand mixer with the whisk attachment on. Beat the butter on high for about 4-5 minutes or until it’s fluffy. After about 5 minutes on high turn the mixer to low and spoon 2 tablespoons of the strawberry preserves into the butter. Yum! Note: you can really do this with any flavor preserves that you fancy. Make sure it’s nicely blended, you may have to stir a bit with your baking spatula. Sprinkle in a dash of salt like so! Add 1/4 tsp of cinnamon, you can add more if you want the taste to be a bit stronger. Beat again on high for about 2 minutes. While that is going grab a little jar or container to spoon your butter into. Nicely blended and ready for canning. Pack the butter in tightly, seal, and let it chill in the refrigerator for at least 10 minutes. Ascension Thursday is a holy day of obligation, which in this state of quarantine has been lifted. Today marks forty days after Easter Sunday and exactly ten days before Pentecost! It's an important feast day in the Church because it shows that Jesus' salvific mission and acts of redemption are complete! Our place in Heaven is prepared and we can now partake in sharing in Christ's glory. It's so difficult to wrap my temporally bound mind around the fact that my destiny, my salvation has been completely changed because Jesus conquered death. The Gospel for the Ascension of the Lord Matthew 28:16-20 The eleven disciples went to Galilee, to the mountain to which Jesus had ordered them. When they saw him, they worshiped, but they doubted. Then Jesus approached and said to them, “All power in heaven and on earth has been given to me. Go, therefore, and make disciples of all nations, baptizing them in the name of the Father, and of the Son, and of the Holy Spirit, teaching them to observe all that I have commanded you. And behold, I am with you always, until the end of the age.” This entire Easter season we have striven to focus our hearts on Christ's resurrection but Ascension Thursday actually feels a little sad, Easter season is coming to a close and Jesus is leaving us. I can't imagine all that his followers had witnessed and felt during their days of standing next to Jesus and it's always painful to see something end, or so they thought. "I am with you always, until the end of the age" (Mt 28:20). This Gospel tells us not to be sad, doubtful, or afraid but to go out and preach his Word and to know that He is here. A glorious place in Heaven has been prepared for us! Ascension Thursday has such an intruiging way of sparking contemplation on death and life and we entertain/ engage those thoughts while eating outdoors and looking up! This is where our picnic tradition began, like the disciples who stood outside and watched Jesus ascend to Heaven, we sit outside and look to the sky while pondering His return and the gift of Heaven we have been granted. I will pack us a dinner with chicken but you can do any bird (get it- fly, up, sky, bird, ascension... I know, cheesy but I like it). Fruits would be great to pack because Ascension day has traditionally been a day which the first fruits were blessed and eaten. I am going to boldly attempt Strawberry Shortcake, yum! And for my Italian family I will incorporate some sort of bean and grape into the meal, this was typically what Italians would bring to Church to be blessed after remembering the dead. They were supposed to be used as a feast for the dead in Heaven. If you have kids, kites, frisbees, bubbles, etc would be fun to incorporate in your Ascension Picnic too. Enjoy, friends!

As a little play on words I thought it would be fun to make basil pesto for the feast of St. Basil. I also pull this recipe out for other Italian saint feast days because it reminds me of my Italian pilgrimage which was full of deliciously fresh pesto. I'll warn you ahead of time, I have an Italian in my kitchen so this is a garlicky recipe, but if that's too much for your taste I would say to just cut it in half. Before we begin, let's get a quick introduction to the saint we are celebrating today. St. Basil is one of the most notable Doctors of the Church and was also the Bishop of Caesarea. It is believed that he was born around 329AD and died on January 1, 379AD. We often read that he ranks after St. Athanasius as a defender of the Oriental Church against the 4th century heresy called Arianism, which denied the divine nature of Jesus Christ. In response to the Arian heresy St. Basil became a strong proponent of the Nicene Creed which clearly states what we believe about the nature of Jesus. His best friend is also a saint, St. Gregory of Nazianzus and his brother is also a saint, St. Gregory of Nyssa. The three of them are known as “The Three Cappadocians,” of which St. Basil has the most prominent theological writings. Imagine that for your own life; that you, your best friend, and your siblings could all be great saints of the Church. Dream big! The Emperor Valens, an Arian supporter, tried to silence St. Basil to no avail. And after the death of St. Athanasius defending the faith against Arianism fell to St. Basil. There is mention of St. Basil from the Council of Chalcedon, which took place 72 years after his death, that called him, "the great Basil, minister of grace who has expounded the truth to the whole earth." I also have a beautiful table blessing with a reading from St. Basil the great at the end of this recipe. You ready to whip up some pesto? Prep Time: 10 minutes Total Time: 10 minutes Servings: 1 1/2 cups Ingredients 3 cups fresh basil (OR 2 cups fresh basil and 1 cup fresh spinach) 3 garlic cloves 3/4 cup extra virgin olive oil 1/2 cup grated Parmesan cheese 1/4 tsp salt 1/4 tsp black pepper 1/4 cup pine nuts OR walnuts (optional) I made everything in our Cuisinart Smart Stick, one of the best things we registered for. If you have a mini food processor you could make it in that too! The first time I made this I just used basil, which is the traditional way of making pesto and can also be the expensive way. It was delicious so if you want to go that route then just don't add in the fresh spinach. Measure out 2 cups fresh basil. On top of the basil, fill the measuring cup with fresh spinach up to 3 cups. Skin three cloves of garlic, don't worry about mincing them the food processor will do that work for you. Combine the basil, garlic, and spinach in the food processor and pulse until roughly chopped. *If you want the pine nuts or walnuts this would be the time to put those in. Locked and loaded! Pulse for about 10-15 seconds, if you are using the smart stick you may have to open it and move your ingredients around and then pulse again. This is what mine looked like, you don't want to make it too fine just yet because you are going to be running the food processor again. Pour in the 3/4 cup olive oil and turn the processor back on low for about 10-15 seconds. This smells so amazing, basil...garlic...olive oil goodness! Measure out 1/2 cup Parmesan cheese and sprinkle that in along with the 1/4 tsp salt, and 1/4 tsp ground pepper. Mix until all the ingredients are incorporated to a consistency that you prefer and taste test along the way. You can serve this immediately or put in a container to be refrigerated first. I found that the spinach really filled out the pesto but if you taste the spinach too much you can counteract this by seasoning with dried basil leaves or adding a little more cheese. Refrigerating overnight also helped this as well because the ingredients were able to rest and soak in the olive oil. You can refrigerate this up to three days or freeze it up to a month. TABLE BLESSING A Reading from St. Basil the Great The bread you store up belongs to the hungry; the cloak that lies in your chest belongs to the naked; the gold that you have hidden in the ground belongs to the poor. If everyone would take only according to his needs and would leave the surplus to the needy, no one would be rich, no one poor, no one in misery. RESPONSORY: Verse: Put no confidence in extortion, and set no vain hopes on robbery Response: If riches increase, do not set your heart on them (Ps 62:10). The Lord's Prayer Blessing We bless you, Lord, our God, for you enlighten the church of the East and the West, with the solid doctrine of our teachers in the faith, St. Basil the Great and St. Gregory Nazianzus. May we always be ready to live according to these teachings, as we seek to follow the path of the gospel shown to us by Christ, your Son. Bestow your blessing upon our table and all those dear to us, and make us always mindful of the needs of others. We ask you this through Christ our Lord. Amen. Keep in touch for more liturgical living recipes and resources. Follow along on FB @hisgirlsunday or IG @steffani_hisgirlsunday.

La Festa Di San Giuseppe La Festa Di San Giuseppe or the Feast of St. Joseph is celebrated all over Italy, but has a more pronounced sense of festivity in the region of Sicily. The Sicilians consider him to be their patron saint because as the story goes, he was credited with saving them from a drought. They prayed for his intercession and promised that if he would bring rain, then they would be devoted in honoring him. St. Joseph came through, and when the drought ended they were able to grow their crops again. The harvest came and the Sicilian people kept their vow and prepared a great feast for him. St. Joseph's Altar The traditional St. Joseph's Table or Altar stems from this story and is a beautiful sight for bread and sweet treat lovers. Sicilians still take pride in their tables, which you may see displayed in homes, churches, and even some Italian cafes. Typically this table will be placed in an area for all to see and partake in. They will set their table nicely with a cloth and fill it with gifts of food and religious significance as a sign of thanks to the saint that saved them. Take a look at the list of the many traditional items you could put on your St. Joseph table! Of course, don't forget to adorn it with a statue or image of this reverenced saint. Home made bread in the shape of carpenter's tools, sandals, crosses, etc. Selection of fish (However, St. Joseph's Solemnity this year will fall on a Friday so you can eat meat. Traditionally speaking, because it is within the Lenten season, you should serve fish.) Pastries Citrus fruit Flowers St. Joseph's Sfingi or Zeppole, which to some Italian regions is not the same thing. Fava beans, which is said to be one of the spared crops so it is there for good luck and abundance. This table is meant to be shared, so invite friends and family to contribute to the table and delight in it together! Zeppole As you can see from the list, Zeppole is a featured piece and a timeless baking tradition for Italians who would do nothing less than seek to praise this honored saint with delicious sweets. Zeppole is a custard filled pastry that you may see vary slightly from region to region. However, they will all have in common that this is a slightly sweet choux pastry, filled with pastry cream, dusted with powdered sugar, and topped with a cherry. I am going to be very honest with you, I have tried 3-4 different recipes from Google, all of which were quite difficult to make and either didn't develop the custard to the right consistency, or the choux pastry. After a couple of years of this I thought, enough is enough, and I invited my professional pastry chef sister-in-law over to lend me her expertise. Liz, you are a Zeppole making angel! So when I say that this recipe is tried & true, practiced to perfection, I mean it y'all! Prep Time: 30 minutes Bake Time: 25-30 minutes (depending on how hot your oven gets) Yields: 16 servings The Ingredients for the Pastry 1/2 cup butter 1 1/2 teaspoons sugar 1 cup milk 1 cup flour 4 eggs at room temperature Pinch of salt The Ingredients for the Filling 2 cups milk at room temperature 5 egg yolks 3 tablespoons corn starch 2 teaspoons vanilla extract 4 tablespoons butter Pinch of salt Powdered sugar to garnish Cherry to garnish How to Make the Choux Pastry 1. Heat your oven to 400 degrees. 2. Prepare the choux pastry by doing the following. 3. In a medium sized saucepan over medium heat combine the 1/2 cup butter, 1 1/2 teaspoons sugar, a pinch of salt, and 1 cup milk then bring it to a boil. 4. Add in 1 cup flour and stir like crazy (technical term, just kidding) with a wooden spoon until the mixture combines and forms a ball. 5. Cook until the texture is a bit more on the dry side. Remember, we are going to add in 4 eggs and don't want it to end up being runny and unable to pipe. 6. Then put your dough into a mixer with the paddle attachment, let the steam out by placing the setting on low. 7. Once you have released most of the steam, whisk in two eggs. We will do this two at a time so that we can be aware of the consistency of the pastry as it develops. The texture should be smooth and satiny. 8. After you have that combined, whisk in the last two eggs. This is what it should look like! 9. Line a baking sheet with parchment paper or a silicone mat. 10. Put the mixture in a piping bag with a large star tip attached. 11. Pipe small puffs onto your baking sheet. Use the short clip as a guide! 12. Place in the oven and bake for about 25-30 minutes or until golden brown and allow them to cool on a rack. 13. While the pastry is baking, make your custard. How to Make the Custard 1. Warm 2 cups milk and 2 teaspoons vanilla in a medium saucepan over medium-high heat. 2. While that is warming, combine 5 egg yolks, 1/2 cup sugar, and 3 tablespoons corn starch into a bowl and whisk together until it is pale yellow. 3. Once the milk is hot, pour it very slowly into the egg mixture while whisking. This may take some practice, but the trick is to just keep pouring slowly so as to not cook your eggs in the bowl once the hot milk combines with them. 4. Transfer everything in the bowl back to the saucepan on medium heat and continue whisking. Keep it moving and try to mix towards the edges of the pot so to avoid any burning. 5. Mix until the custard is thick! 6. Slice 4 tablespoons butter and toss that into the mixture until thoroughly combined. 7. Once you have done that, put the custard in a bowl and cover it with Saran Wrap. Pro tip: Press the Saran Wrap down so that it is touching the entire top of the custard. This will prevent it from forming a film. 8. Place that in the refrigerator to chill until the pastry is ready. How to Assemble 1. Put the custard into a piping bag with a medium size star tip. 2. You can fill the pastry in one of two ways. Option One: Slice the pastry in half, fill the center, then pipe filling into the indentation on the top. Option Two: Using a toothpick, poke a small hole in the bottom of the pastry, pipe the custard in through that hole until filled, you will feel it become heavier and see it filling up from the sides, then pipe filling into the indentation on the top. We did option two! 3. Sprinkle powdered sugar over your treats with a mesh sieve. 4. Then add your cherry on top! I kid you not, I ate three of these immediately after they were finished. It's a Solemnity! St. Joseph Prayer "O Saint Joseph, do assist me by your powerful intercession, and obtain for me from your Divine Son all spiritual blessings, through Jesus Christ, our Lord, So that, having engaged here below your heavenly power, I may offer my thanksgiving and homage to the most Loving of Fathers." Did you make this recipe? If so I would love to see it, drop a picture in the comment or send it to me on social media Facebook @HisGirlSunday or Instagram @steffani_hisgirlsunday. For more resources on building Catholic tradition, check out the blog section of my website or follow me on Facebook to see what Catholic things I am doing to make our day to day life more joyful.

St. Damien was a Belgian priest who answered the call of his Bishop to serve a leper colony in Moloka’i, an island in the center of Hawaii. Although he was in a beautiful place geographically, the community endured much physical suffering. St. Damien’s works of mercy within this community inspired great hope and faithfulness to Christ. (Photo: Catholic Online) As a way to celebrate him in your home, make a Mai Tai! It is one of the most famous Tiki drinks and was initially mixed with the intention of highlighting good, quality rum. Later on the use of juice and mixers became popular, but this is not the original way to make it and you will not find them in this recipe. This boozy beverage is deliciously refreshing, and highly popular in Hawaii. Even if you don't get to make it for his feast day, it's absolutely perfect for these hot summer months. Due to this being a weeknight mixer, mine is not too dressed up, but you could garnish with all my suggestions if you want! Ingredients 1 1/2 ounce white rum 1/2 ounce lime juice 1/2 ounce orange liqueur (could also use triple sec or grand marnier) 1 ounce orgeat syrup (the g sounds like “ZH”) 1/2 ounce dark rum Garnish: pineapple slice, cherry, mint, or lime wedge Quick Video Directions with Explanation Below! Step by Step 1. Pour 1 1/2 ounce white rum, 1/2 ounce lime juice, 1/2 ounce orange liqueur (could also use triple sec or grand marnier), 1 ounce orgeat syrup (the g sounds like “ZH”), and a couple of ice cubes into a shaker. 2. Shake it up and pour it over an ice cube or two in a low ball glass. 3. Slowly pour 1/2 ounce dark rum into the drink and watch it sit on top. OoOh AaAh! 4. Garnish the glass with a lime wedge, pineapple wedge, cherry, and mint leaves. Before you toast one another, pray for the intercession of St. Damien! St. Damien of Moloka'i Prayer Damien, brother on the journey, happy and generous missionary, who loved the Gospel more than your own life, who for love of Jesus left your family, your homeland, your security and your dreams. Teach us to give our lives with joy like yours, to be in solidarity with the outcasts of our world, to celebrate and contemplate the Eucharist as the source of our own commitment. Help us to love to the very end and, in the strength of the Spirit, to persevere in compassion for the poor and forgotten so that we might be good disciples of Jesus and Mary. Amen Did you make this recipe? If so I would love to see it, drop a picture in the comment or send it to me on social media Facebook @HisGirlSunday and Instagram @steffani_hisgirlsunday. For more resources on building Catholic tradition, check out the blog section of my website or follow me on Facebook to see what Catholic things I am doing to make our day to day life more joyful. Cheers! His Girl Sunday

Gumbo is a staple of Louisiana Cajun culture. In one big black pot you get the perfect blending of ingredients, community, and tradition that speaks of a people that know how to welcome a good time. To many in the South this is a weekly meal, to others this might be the perfect bowl of warmth as the months grow chillier, and for some it makes for a festive Mardi Gras dinner. Growing up about an hour the Louisiana border we found a lot of Cajun culture and experience floating around our small town. Our frequent trips to the neighboring state certainly added to our way of living and it is something that I've always cherished. Over time I inevitable picked up their love for life, color, jazz & zydeco music, dancing, good food, and togetherness. These are a people that know hospitality in their bones, not one that is manicured as we can sometimes do when we want to put our best foot forward when hosting a dinner, but a kind of welcomeness that treats you as if you are family. If possible I want to extend as much of that Southern hospitality to you as I can through this family recipe, especially as we approach Mardi Gras. My dad's recipe is packed with flavor and spice, it will surely bring your gathering or simple dinner at home with family to life. Settle in because we are going to be here for a while! Did you know? Gumbo is a roux based dark stew that incorporates what is popularly known as the Holy Trinity: onion, bell pepper, and celery, along with a protein of your choice. Prep Time: 25 minutes Total Time: 3 hours Yields: 8-10 servings Gumbo Making Tip: *Low and Slow* The Roux 1 cup flour 1/2 cup vegetable oil The Ingredients 1 lb of Andouille sausage cut into one inch pieces 4 boneless skinned chicken breast, or thighs if you prefer Holy Trinity 1 white onion, chopped 1/2 green bell pepper, chopped 2 celery sticks, chopped 2 quarts water 4 cloves garlic, minced 1 tbsp Worcestershire sauce Creole seasoning, to taste 1/2 tsp dried thyme Dash of hot sauce, to taste 5 green onions, chopped 1 tsp File powder, add more to taste, optional White or brown rice, for serving Additional green onion, for garnish Note: Filé powder, sometimes referred to as gumbo filé, is a spicy herb made from the dried and ground leaves of sassafras tree. This is optional as some folks don't prefer the taste of this ingredient. The Directions 1. In a big pot, cook the sausage for about 5 minutes or until browned. Keep the drippings in the pan and set sausage aside. 2. Cook the chicken in the same pot with the sausage drippings until browned, not cooked through. Set the chicken aside and keep the drippings in the pot. 3. Now for the roux! Making a roux takes time and attention, so from personal experience, don't put this on and walk away. If you would like to use a store bought roux you can do that too. We make ours at home and this is how you do it. There are a lot of different shades of roux that you can make, but the best roux for a gumbo is dark brown in color. Over medium low heat, add 1/2 cup vegetable oil to the pan of drippings and slowly sprinkle in the flour while stirring constantly. Cook and stir over the same heat setting for 35-40 minutes or until chocolate brown. I found this roux cooking chart that I really like from "Tastes Better from Scratch" and I thought you might appreciate it too! 4. When your roux is finished stir in your Holy Trinity: 1 chopped onion, 1/2 chopped green bell pepper, and 2 chopped celery sticks. Cook until these ingredients are tender. 5. Add about 2 quarts water, bring to a boil while stirring your ingredients. 6. Add in the chicken, 4 cloves minced garlic, 1 tbsp Worcestershire sauce, Cajun seasoning to taste, and 1/2 tsp dried thyme. Simmer on low for 1 hour. 7. Add in sausage, 5 chopped green onions, and 1 tsp file powder (optional) then simmer for another 45 minutes on low. 8. Remove from heat, serve with a scoop of rice, and garnish with chopped green onions. Did you make this recipe? If so I would love to see it, drop a picture in the comment or send it to me on social media Facebook @HisGirlSunday or Instagram @steffani_hisgirlsunday. For more resources on building Catholic tradition, check out the blog section of my website!

A visit to my grandma's house was marked by her delicious tortillas and homemade ground beef. The fragrance of our Mexican heritage is undoubtedly embedded into my memory, but especially the vibrant flavors of her food. The essential ingredient to any good taco is flavorful ground beef, and I've perfected our down home recipe just for you. The sizzle of the skillet will blend a robust variety of spices that can be used tucked into tacos, layered in lasagnas, or mixed into rice in a hearty casserole. This dish bears the unmistakable stamp of Mexican authenticity. Join me as we delve into a delicious bowl of Mexican ground beef and discover a classic recipe that have stood the test of time. Get ready for this robust and flavorful symphony that is Mexican ground beef. Mexican Ground Beef: Savor the Flavor Prep Time: 5 minutes Cook Time: 10 minutes Yields: 4 servings Ingredients 1 lb ground beef 1/2 tbsp chili powder 1/2 tsp salt 1 tsp cumin 1/2 tsp paprika 1/2 tsp dried oregano 1/4 tsp garlic powder 1/4 tsp onion powder 3 tbsp tomato paste 2/3 cup water Directions In a skillet, over medium heat, cook the ground beef. Use a spatula to break up the meat into pieces and let it cook all the way through until no longer pink. Occassionally toss the meat to ensure it's cooked evenly. Tip: Don't over do the process of breaking up the meat, you don't want smashed ground beef. When the ground beef is no longer pink, drain the grease and place the skillet back on the stovetop. Sprinkle in all of the seasonings, 1/2 tbsp chili powder, 1/2 tsp salt, 1 tsp cumin, 1/2 tsp paprika, 1/2 tsp dried oregano, 1/4 tsp garlic powder, and 1/4 tsp onion powder. Doesn't that smell wonderful? Watch everyone draw nearer to the kitchen with this step. Scoop in 2 tbsps tomato paste, pour in 2/3 cup water, and mix well to combine. Cover with a lid and let this simmer for 5 minutes on medium low. If some liquid remains that can be drained into the sink. Scoop into a bowl and serve! Did you make this recipe? If so I would love to see it, drop a picture in the comment or send it to me on social media, Facebook @HisGirlSunday or Instagram @steffani_hisgirlsunday.

Unlocking the Magic of St. Lucy Buns: A Festive Feast Day Hack 'Tis the season to embrace the warmth of Advent traditions, and what better way to do so than by indulging in the delightful treasures that make this season's celebrations truly special? I'm excited to share a festive and time-saving hack for one of the most beloved feast day treats, St. Lucy Buns. St. Lucy Buns, also known as Lussekatter or Lucia buns, are a cherished Scandinavian baking tradition, typically enjoyed on St. Lucy's Day, December 13th. These saffron-infused, sweet, and delicately shaped buns are a symbol of light and goodness during the dark winter days. If you'd like to try them from scratch you can use my recipe here. But I understand that the holiday season can be a whirlwind, leaving little energy for intricate baking endeavors. Fear not! Our St. Lucy Bun hack is designed to capture the essence of this time-honored treat without the fuss. Join me on a festive journey as I guide you through this delightful shortcut, ensuring you can savor the magic of St. Lucy Buns with ease. You can use this video to help you make them or you can use the picture by picture steps below! St. Lucy Bun Hack Prep Time: 5 minutes Bake Time: 15 minutes Yields: 4 traditional style "s" shaped buns Ingredients: One can of orange cinnamon rolls Chocolate chips Note: To have the St. Lucy buns make the traditional "s" shape, you will need to use two cinnamon rolls to make one St. Lucy Bun. I used orange cinnamon rolls because the icing is actually more of a dark yellow color, which gave a saffron bun inspired look. Directions: Begin by breaking up the cinnamon rolls and laying them out on a baking sheet. Let's shape the buns into an "s" in steps. Step One: Take one cinnamon roll and unroll it a couple of inches. Step Two: Completely unroll the second cinnamon roll to form a long rope. Step Three: Spiral your "unwound" cinnamon roll in the opposite direction of your first cinnamon roll and tuck the ends into the spiral. Step Four: Continue the motion of simultaneously spiraling both ends of the cinnamon rolls together until you get an "s" shape. Be mindful to not smash or pinch the dough as you're doing this so that the cinnamon buns still get a full rise. Bake the cinnamon rolls according to the package. I baked these on a non-stick baking sheet at 400 degrees for 15 minutes. They were perfectly golden brown at this stage. Pull them out of the oven and ice them with the orange frosting. These smell so good; resist taking a bite! Take the chocolate chips and put one in the center of easy spiral. These represent the eyes of St. Lucy! Traditionally a raisin would be used but since we have a dessert roll I decided to go with chocolate. Serve warm with coffee or hot chocolate and say this St. Lucy prayer. Saint Lucy,whose beautiful name signifies light, by the light of faith whichGod bestowed upon youincrease and preserve Hislight ain my soulso that I may avoid evil andbe zealous in the performance of good works, and detest nothing so much asthe blindness and the darknessof evil and sin. Obtain for me, by yourintercession with Godperfect vision for my bodily eyesand the grace to use them for God's greater honor and gloryand the salvation of souls.St. Lucy, virgin and martyrhear my prayers and obtain my petitions. Amen. Did you make the St. Lucy Bun Hack recipe? If so I would love to see it, drop a picture in the comment or send it to me on social media, Facebook @HisGirlSunday or Instagram @steffani_hisgirlsunday. Disclaimer: The idea of using cinnamon buns originated from Catholic Icing. I adapted this by using orange icing for the faux saffron color and chocolate chips for the eyes.

In the heart of Mexico City, on the hallowed grounds of Tepeyac Hill, lies a sacred site that has captured the devotion and admiration of millions around the world, Our Lady of Guadalupe. This iconic manifestation of the Virgin Mary has become a symbol of faith, hope, and cultural identity, captivating the hearts of believers and curious minds alike. In Mexico, during the festivities surrounding the feast of Our Lady of Guadalupe, both on her actual feast day and the days leading up to the celebration, the aroma of tostadas fills the air. Tostadas, a staple during these joyous days, reflect deep-rooted traditions that characterize the celebration of Our Lady of Guadalupe. The streets and homes resonate with the sounds of festivities, and you're likely to encounter the irresistible allure of tostadas in various flavors and preparations, serving as a delicious symbol of communal joy and reverence during this special time. Partake in this easily customizable dinner for you and your friends or family. Here's a simple recipe for serving tostadas during your celebration. Crispy Tostadas- Our Lady of Guadalupe Prep Time: 12 minutes Bake Time: 30-35 minutes Yields: 8 tostadas Ingredients Mexican Ground Beef (Try my recipe here) or shredded or diced chicken, pork or beef. Crispy corn tostada shells (store bought) Topping Options Lettuce Sour cream Salsa Shredded cheese Avocado Refried beans Pico de gallo Jalapenos Directions Make the ground beef according to the directions explained here. Warm the crispy tostada shells by placing them on a baking sheet and heating them for 5 minutes at 350 degrees. Warm the refried beans in a microwave safe bowl or in a small pot over medium heat. If you use the microwave be sure to cover them with a paper towel to avoid a mess. Assemble the tostadas by smoothing a layer of refried beans over the shell and sprinkling the ground beef on top of that. Feel free to customize your tostadas with any additional toppings listed above. Serve with rice or chips and queso. Did you make the crispy tostadas recipe for Our Lady of Guadalupe? If so I would love to see it, drop a picture in the comment or send it to me on social media, Facebook @HisGirlSunday or Instagram @steffani_hisgirlsunday.