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August 28


Saint of the day:
Saint Augustine of Hippo

Patron Saint of brewers, printers, theologians, sore eyes

Saint Augustine’s Story

A Christian at 33, a priest at 36, a bishop at 41: Many people are familiar with the biographical sketch of Augustine of Hippo, sinner turned saint. But really to get to know the man is a rewarding experience.

There quickly surfaces the intensity with which he lived his life, whether his path led away from or toward God. The tears of his mother, the instructions of Ambrose and, most of all, God himself speaking to him in the Scriptures, redirected Augustine’s love of life to a life of love.

Having been so deeply immersed in creature-pride of life in his early days and having drunk deeply of its bitter dregs, it is not surprising that Augustine should have turned, with a holy fierceness, against the many demon-thrusts rampant in his day. His times were truly decadent: politically, socially, morally. He was both feared and loved, like the Master. The perennial criticism leveled against him: a fundamental rigorism.

In his day, Augustine providentially fulfilled the office of prophet. Like Jeremiah and other greats, he was hard-pressed but could not keep quiet. “I say to myself, I will not mention him,/I will speak in his name no more./But then it becomes like fire burning in my heart,/imprisoned in my bones;/I grow weary holding it in,/I cannot endure it” (Jeremiah 20:9).



St Augustine

(d. 430, Annaba, Algeria) (Relics: Pavia, Italy; Annaba, Algeria)

Upon his death St Augustine was buried in the ancient city of Hippo in Northern Africa.

A few decades later, due to the growing persecution of Christians in that area, his remains were transferred to Sardinia.

In 720 AD Sardinia itself became unsafe; therefore, his remains were again moved. This time they were brought to Pavia, Italy.


San Pietro in Ciel D'Oro

(Saint Peter in the Heavens of Gold)

Piazza San Pietro in Ciel D’Oro

27100 Pavia, Italy

*The remains of St Augustine rest within a glass-sided urn located within the large funerary monument in the main sanctuary of this church.

*Boethius is also buried in this church. His tomb rests within the crypt and is labeled S. Severini Boetii.

Basilique Saint-Augustin

(Basilica of Saint Augustine)

Annaba, Algeria

*This magnificent basilica was completed in 1881 and rests upon a hill overlooking the ruins of the ancient city of Hippo.

In 1842 several arm bones of St Augustine, the former bishop of Hippo, were returned to this city.

These bones now rest within a glass tube inserted into the arm of a life size marble statue of the saint.


Churches of Honor in Rome


Sant'Agostino (Saint Augustine)

Piazza Sant'Agostino

Rome, Italy

*This church is near Piazza Navona.

*The chapel in the right transept is dedicated to St Augustine.

*Also the relics of St Augustine’s mother, St Monica (d. 387), are in the chapel to the left of the main altar.


Gesu e Maria (Jesus and Mary)

Via del Corso 45

Rome, Italy

*This church is near Piazza del Popolo. It is dedicated to the Holy Names of Jesus and Mary.

*The painting in the third chapel on the left side of the nave depicts St Augustine and St Monica venerating an image of Our Lady of Divine Help

(Madonna del Divino Aiuto).





Chiles en Nogada

Stuffed Peppers in Walnut Sauce

History of Chiles en Nogada

Agustin de Iturbide was a military commander who fought in Mexico's War of Independence and later went on to become Emperor of Mexico from 1822 to 1823. In August of 1821, he signed the Treaty of Cordoba, which granted Mexico its independence from Spain. The treaty was signed in the town of Veracruz on Mexico's east coast, and after signing the treaty, Iturbide traveled to Mexico City. Stopping on the way in Puebla, the townspeople decided to hold a feast to celebrate the country's independence from Spain, and to honor Agustin de Iturbide on his saints' day (the feast day of Saint Augustine of Hippo falls on August 28).

The Augustinian nuns of Santa Monica convent wanted to prepare a special dish using local ingredients that were in season. They came up with the Chiles en Nogada, which means chile in walnut sauce.


  • 12 chile poblanos

  • 3 roma tomatoes

  • 2 tablespoons olive oil

  • ½ white onion, finely chopped

  • 3 cloves of garlic

  • 1 pound ground pork

  • 1/4 tablespoon salt

  • ¼ teaspoon ground pepper

  • ½ tablespoon dried oregano

  • ½ tablespoon ground cloves

  • ½ tablespoon ground cinnamon

  • ½ tablespoon ground nutmeg

  • ½ tablespoon dried thyme

  • 1 tablespoon white vinegar

  • 4 firm peaches, peeled and chopped

  • 2 gala or golden delicious apples, peeled and chopped

  • 2 Bartlett pears, peeled and chopped

  • 1 ounce white cooking wine

  • ¼ cup fresh parsley, chopped

  • ½ cup raisins

  • 1/2 cup blanched almonds, chopped


  • ¼ cup milk, plus more if needed

  • 1/2 cup crema Mexicana

  • 1 ounce white cooking wine

  • 4 ounces cream cheese, softened

  • 1/4 cup goat cheese, softened

  • 1 cup shelled walnuts

  • 2 tablespoons granulated sugar


  • Pomegranate seeds

  • Fresh parsley


  1. Preheat broiler.

  2. Rinse pepper thoroughly to remove dust particles. Place peppers evenly in a single layer on a foil-lined cookie sheet. Pierce each chile with a knife.

  3. Place under broiler. Watch them closely as the skin will blister and turn black within minutes. Turn the peppers after 3 to 5 minutes to blister all sides evenly. When done, the pepper skins should be evenly blistered and mostly black.

  4. Place roasted peppers in a plastic bag, and when cool, peel off blackened skin. Using a small sharp knife, carefully slit roasted chiles open along one side. Remove seeds, leaving stems attached. Set aside to fill later.

  5. Boil tomatoes for 5 to 10 minutes and peel. Let cool and chop.

  6. In a large skillet, over medium heat, add oil. Add onions and sauté until translucent, about 2 minutes add garlic and continue to cook for another minute.

  7. Add ground pork and add all spices and vinegar.

  8. After 8 minutes of stirring and breaking up meat and meat is cooked add chopped tomatoes, peaches, apples, pears, wine, and parsley. Stir and cook for 5 minutes uncovered. Cover and cook for an additional 5 minutes to steam and soften fruit.

  9. Add raisins and almonds and combine and let cook for an additional 10 minutes uncovered.

  10. While mixture is cooking make the sauce. In a blender place milk, crema, wine, cream cheese, goat cheese, walnuts and blend. Add more milk as needed to make mixture creamy. Add sugar and blend.

  11. Assemble poblanos by stuffing with filling.

  12. Pour cream sauce over the poblanos and ganish with pomegranate seeds and chopped parsley.

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