June 19

 

Saint of the day:

Saint Juliana Falconieri 


Patron Saint of bodily ills, sick people, sickness

Saint Juliana Falconieri's Story

Juliana Falconieri was born of wealthy Florentine family in 1270. When she was very young her father died, and thus she was raised by mother and an uncle named Alexis who was one of the founders of the Servites. At the age of fifteen Juliana refused her family's plan for marriage. She became a Servite Tertiary a year later, although she continued to live at home until 1304 when her mother died. Immediately thereafter Juliana gathered together a group of women dedicated to prayer and good works. Later she drew up a rule of life and was appointed superioress of the group. Since her rule was approved by Pope Martin V one hundred and twenty years later, she is considered to be the foundress of the Servite nuns. She died in 1341 at the age of seventy-one and was canonized by Pope Clement XII in 1737.

Juliana Falconieri lived in Florence during the Middle Ages. At that time, the city was plagued with internecine strife between Guelphs, who supported the Popes, and the Ghibellines, who supported the emperors. Juliana came from a noble Florentine family that was deeply involved in the affairs of the city.

The girl in the cloak

But the Falconieri’s wealth did not consist solely in gold and silver. The family was also rich in Christian faith, which had already led Alessio Falconieri, Juliana’s uncle, to give up everything and consecrate himself to God. Juliana was fascinated by her uncle’s vocation as one of the founders of the Servants of Mary (the Servites). Although she was a beautiful young woman, she rejected all offers of marriage; she preferred the habit of the Servites to the fashionable clothing of her peers. She dedicated herself to serving the poor, and in time, other young woman began to follow her lead.

Love in a city of hate

Juliana and her friends were distinguished by the dark cloaks they wore in imitation of the Servites, and from this choice of dress were known as the “Mantellate.” Eventually, they became the female branch of the Servants of Mary, the Sisters of the Third Order of Servites. Their lives were given to contemplation and charitable works. On Wednesdays and Fridays they fasted completely, while on Saturdays they contented themselves with bread and water.
The Mantellate became a common sight in Florence. They were known, too, for promoting peace in a city marked by deadly vendettas. Their sacrifices were offered for an end to the hatred that plagued the population.
St Juliana, who guided the community until her death, was able to offer additional sufferings. For many years she was afflicted with a stomach ailment that made it difficult to eat solid food. Over time, it became impossible for her to swallow even the little food necessary to sustain her life.

A Eucharistic miracle

It soon became clear that her life was drawing to a close. But because of her illness, she was unable to receive Holy Communion for the dying. When the priest came to give her last rites, Juliana asked him to spread a corporal on her chest, and place the Blessed Sacrament there. After a short time, the Sacred Host disappeared, and Juliana went to her eternal reward. As her sisters prepared her for burial, they discovered the image of the Cross, similar to the one on the host, had appeared on Juliana’s body. This was widely acclaimed as a Eucharistic miracle, and the story became part of the liturgical account of her life. Since her death, the Mantellate have included this symbol of the Cross on their religious habit.
St Juliana Falconieri was canonized in 1737 by Pope Clement XII.

https://www.catholic.org/saints/saint.php?saint_id=363

https://nobility.org/2017/06/15/st-juliana-falconieri-4/

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

https://www.vaticannews.va/en/saints/06/19/st--juliana-falconieri--virgin--foundress-of-the--mantellate.html

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Prayer

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Visit

Basilica of the Santissima Annunziata, Florence, Italy

Piazza della Santissima Annunziata, 50122 Firenze FI, Italy

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Recipe:

Crostini with Herbed Ricotta 

These Roasted Tomato Crostini with Herbed Ricotta are the perfect appetizer. Crunchy, creamy, and packed with flavor, they are easy to make and a great way to use summer produce.
 

Ingredients

Roasted Tomatoes 

  • 6 plum tomatoes, cut in half lengthwise and cores removed

  • Organic olive oil

  • Balsamic vinegar

  • Kosher salt and freshly ground black pepper

  • Garlic powder

  • Onion powder

  • Granulated sugar

  • Oregano


Crostini

  • 12 baguette slices, cut on the bias, each about 1/2-inch-thick 

  • Organic olive oil

  • Kosher salt


Ricotta Topping

  • 1 cup ricotta cheese

  • 3 tbsp grated Parmesan or more to taste

  • 1 tbsp organic olive oil

  • 1/4 tsp garlic powder

  • 2 tsp oregano

  • 10 large basil leaves, minced, divided

  • Kosher salt and freshly ground black pepper


Directions

  1. Roast the Tomatoes: Preheat the oven to 425°F. Place the tomatoes, cut-side up, on a parchment-lined baking sheet. Brush on the oil and drizzle lightly with the balsamic vinegar. Then sprinkle lightly with the salt, pepper, garlic, onion powder, sugar, and oregano (use about a pinch of each). Place in the oven and roast for 35 minutes or until the tomatoes are softened and beginning to caramelize. Remove from the oven and set aside to cool.

  2. Bake the Crostini: Reduce the oven to 375°F. On another baking sheet, lined with parchment paper, place the baguette slices. Brush lightly with the olive oil, then sprinkle with the salt to taste. Bake until they are golden brown, about 15 minutes. Set aside to cool. (Do not refrigerate.)

  3. Make the Topping: In a medium bowl, whisk together the ricotta, Parmesan, and olive oil until smooth. Add in the garlic powder, oregano, and 1/2 the minced basil; stir until smooth and all the ingredients are evenly distributed. Add salt and pepper to taste. Set aside.

  4. Assemble the Crostini: Smear some of the ricotta mixture on the seasoned side of each of the cooled baguette slices. Top with one of the roasted tomatoes, and sprinkle each with a little of the remaining basil. Serve at room temperature.

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