December 19
 

St. (Pope) Anastasius I

Pope Anastasius I

Pope Anastasius I was the bishop of Rome from 27 November 399 to his death on 19 December 401. Anastasius was born in Rome, and was the son of Maximus. He succeeded Siricius as pope and condemned the writings of the Alexandrian theologian Origen shortly after their translation into Latin. He fought against these writings throughout his papacy, and in 400 he called a council to discuss them. The council agreed that Origen was not faithful to the Church. If Origen has put forth any other writings, you are to know that they and their author are alike condemned by me. The Lord have you in safe keeping, my lord and brother deservedly held in honour. — letter to Simplicianus, During his reign he also encouraged Christians in North Africa to fight Donatism. He instructed priests to stand and bow their head as they read from the gospels. Among his friends were Augustine, Jerome, and Paulinus. Jerome speaks of him as a man of great holiness who was rich in his poverty. He died in Rome and was eventually buried in the Catacomb of Pontian together with his son and immediate successor, Innocent I, which is probably a unique case of a pope being succeeded by his son

https://en.wikipedia.org/wiki/Pope_Anastasius_I

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Prayer:
 

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Visit:
Catacomb of Pontian

Catacombs of Rome, Italy

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Recipe

 

 

Italian Cannoli Cookies

Ingredients

  • 1 cup unsalted butter

  • 1 cup granulated sugar

  • 1 egg + 1 egg yolk

  • 1 cup whole milk ricotta cheese

  • 1 teaspoon Fiori di Sicilia extract

  • 3 tablespoons amaretto liquor

  • 1 teaspoon fresh orange or lemon zest

  • 1 1/2 teaspoon baking powder

  • 1 teaspoon Kosher salt

  • 2 cups all purpose flour

Directions:

  1. In a large mixing bowl cream the butter and sugar together with an electric mixer until light and fluffy.

  2. Mix in the eggs and ricotta cheese until combined then mix in the extract, amaretto and fresh citrus zest.

  3. Next, mix in the baking powder and salt until combined. Mix in the flour.

  4. Stir in chocolate chips and the pistachios. Cover and refrigerate the dough for at least one hour.

  5. With the oven rack in the middle setting, preheat oven to 400 degrees F.

  6. Line baking sheets with parchment paper. NOTE: you should use a light colored cookie sheet, not dark colored which tends to brown the bottoms too quickly. The parchment paper helps with browning evenly on this delicate cookie.

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