Saint of the day:
Queenship of the Blessed Virgin Mary
The Story of the Queenship of Mary
Pope Pius XII established this feast in 1954. But Mary’s queenship has roots in Scripture. At the Annunciation, Gabriel announced that Mary’s Son would receive the throne of David and rule forever. At the Visitation, Elizabeth calls Mary “mother of my Lord.” As in all the mysteries of Mary’s life, she is closely associated with Jesus: Her queenship is a share in Jesus’ kingship. We can also recall that in the Old Testament the mother of the king has great influence in court.
In the fourth century Saint Ephrem called Mary “Lady” and “Queen.” Later Church fathers and doctors continued to use the title. Hymns of the 11th to 13th centuries address Mary as queen: “Hail, Holy Queen,” “Hail, Queen of Heaven,” “Queen of Heaven.” The Dominican rosary and the Franciscan crown as well as numerous invocations in Mary’s litany celebrate her queenship.
The feast is a logical follow-up to the Assumption, and is now celebrated on the octave day of that feast. In his 1954 encyclical To the Queen of Heaven, Pius XII points out that Mary deserves the title because she is Mother of God, because she is closely associated as the New Eve with Jesus’ redemptive work, because of her preeminent perfection, and because of her intercessory power.
Ricotta and Honey Sandwich
A dollop of fresh ricotta on earthy-sweet oat bread is delicious;
add a drizzle of local honey and it’s elevated to the exquisite.
2 slices oat bread or oatmeal bread
3 tbsp. fresh ricotta full fat cheese
1 tsp. honey, local
1⁄4 tsp. crushed red pepper flakes (optional)
Lightly toast oat bread until just golden.
Spread one slice with ricotta, drizzle with honey,
sprinkle with red pepper flakes, and top with remaining slice of bread.
For the Honey-Ginger Syrup (makes about 1 1/2 cups)
1 cup honey
1 (6-inch) piece ginger, peeled and thinly sliced
For the Cocktail
2 oz. blended scotch
3⁄4 oz. fresh lemon juice
3⁄4 oz. honey-ginger syrup
1 1⁄2 oz. Islay single malt scotch, preferably Laphroaig 10 Year
Candied ginger, to garnish
Make the honey-ginger syrup: Combine honey, ginger, and 1 cup water
in a 2-qt. saucepan over high; boil. Reduce heat to medium and simmer
5 minutes; chill overnight, then strain, discarding solids.
Make the cocktail: Combine blended scotch, lemon juice, and syrup in a
cocktail shaker filled with ice; shake vigorously and strain into a rocks glass
with one large ice cube. Top with Laphroaig and garnish with candied ginger, if you like.