September 9

 

Saint of the day:

St. Kieran


Patron Saint of Connacht, Ireland

Saint Kieran is remembered for his profound influence on higher education in Ireland. 

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St. Kieran's Story

 

St. Kieran was born in Connacht, Ireland. He was the son of Beoit, a carpenter. He studied at St. Finnian's school at Clonard and taught the daughter of the king of Cuala, as he was considered the most learned monk at Clonard. Kieran spent seven years at Inishmore on Aran with St. Enda and then went to a monastery in the center of Ireland called Isel. Forced to leave by the monks because of what they considered his excessive charity, he spent some time on Inis Aingin (Hare Island) and with eight companions, migrated to a spot on the bank of the Shannon river in Offaly, where he built a monastery that became the famous Clonmacnois, reknowned for centuries as the great center of Irish learning, and was its Abbot. Many extravagant miracles and tales are told of Kieran, who is one of the twelve apostles of Ireland. He is often called St. Kieran the Younger to distinguish him from St. Kieran of Saighir. St. Kieran was born in Connacht, Ireland. He was the son of Beoit, a carpenter. He studied at St. Finnian's school at Clonard and taught the daughter of the king of Cuala, as he was considered the most learned monk at Clonard. Kieran spent seven years at Inishmore on Aran with St. Enda and then went to a monastery in the center of Ireland called Isel. Forced to leave by the monks because of what they considered his excessive charity, he spent some time on Inis Aingin (Hare Island) and with eight companions, migrated to a spot on the bank of the Shannon river in Offaly, where he built a monastery that became the famous Clonmacnois, reknowned for centuries as the great center of Irish learning, and was its Abbot. Many extravagant miracles and tales are told of Kieran, who is one of the twelve apostles of Ireland. He is often called St. Kieran the Younger to distinguish him from St. Kieran of Saighir.

St Ciaran of Ireland (516 AD – 544AD) was converted to the Christian faith by St Patrick and began to preach to the Irish people, who were then mostly pagans. One day, feeling the need for a period of quiet, Ciaran went to a lonely woodland district and started to build himself a cell. Sitting down by a tree, he noticed a fierce looking boar. Ciaran spoke gently to the boar calling him ‘Brother Boar’, as he treated all animals as his brother and sister. The boar realised that Ciaran was a friend and not a foe and so he helped Ciaran to build his cell, tearing down strong branches with his teeth and bringing them to Ciaran. When the cell was finished the boar stayed with Ciaran and soon many other animals joined them, including a wolf, a fox, a badger, a deer and many birds. Ciaran called them all the first brother monks of his little monastery. Later, as people joined them and Ciaran started a larger monastery, he never forgot his animal friends who continued to live with him.

https://www.catholic.org/saints/saint.php?saint_id=298

https://www.irishcultureandcustoms.com/ASaints/Kieran.html

https://catholicsaintmedals.com/saints/st-kieran/

https://catholic-animals.com/news-items/saints-who-love-animals-st-ciaran/

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Prayer:
 

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Visit:

Cross of the Scriptures

Clonmacnoise, Co. Offaly, Ireland

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Recipe

Classic Irish Potato Leek Soup
A classic, this creamy potato leek soup is quick, easy, and comforting.

Ingredients

  • 3 tablespoons unsalted butter

  • 4 large leeks, white and light green parts only, roughly chopped (about 5 cups)

  • 3 cloves garlic, peeled and smashed

  • 2 pounds Yukon Gold potatoes, peeled and roughly chopped into ½-inch pieces

  • 7 cups chicken or vegetable broth

  • 2 bay leaves

  • 3 sprigs fresh thyme

  • 1 teaspoon salt

  • ¼ teaspoon ground black pepper

  • 1 cup heavy cream

  • Chives, finely chopped, for serving
     

Directions

  1. Melt the butter over medium heat in a large soup pot. Add the leeks and garlic and cook, stirring regularly, until soft and wilted, about 10 minutes. Adjust the heat as necessary so as not to brown.

  2. Add the potatoes, broth, bay leaves, thyme, salt and pepper to pot and bring to a boil. Cover and turn the heat down to low. Simmer for 15 minutes, or until the potatoes are very soft.

  3. Fish out the thyme sprig and bay leaves, then purée the soup with a hand-held immersion blender until smooth. (Alternatively, use a standard blender to purée the soup in batches; see note.) Add the heavy cream and bring to a simmer. Taste and adjust seasoning with salt and pepper. If soup is too thin, simmer until thickened. If it's too thick, add water or stock to thin it out. Garnish with fresh herbs if desired.

  4. Note: If using a standard blender to purée the soup: be sure not to fill the jar more than halfway; leave the hole in the lid open and cover loosely with a dishtowel to allow the heat to escape; and pour blended soup into a clean pot.

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