Saints, Feast, Family
- Traditions passed down with Cooking, Crafting, & Caring -
May 19
Saint of the day:
Saint Pudentiana
Patron Saint of the Basilica of Santa Pudenziana, Rome, and the Philippines
The Story of Saint Pudentiana
According to her acta and the Martyrology of Reichenau, she was a Roman virgin of the early Christian church, daughter of Saint Pudens, friend of the Apostles, and sister of Praxedes. Praxedes and Pudentiana, together with presbyter Pastor and Pope Pius I, built a baptistry in the church inside their father's house, and started to baptize pagans. Pudentiana died at the age of 16, possibly a martyr, and is buried next to her father Pudens, in the Priscilla catacombs on the via Salaria.
https://www.catholic.org/saints/saint.php?saint_id=5511
https://saintscatholic.blogspot.com/2016/05/st-pudentiana-virgin.html
https://en.wikipedia.org/wiki/Pudentiana
Prayer:
Visit:
the Catacombs of Priscilla
Via Salaria, 430, 00199 Roma RM, Italy
Visit:
Basilica Santa Pudenziana
Via Urbana, 160, 00184 Roma RM, Italy
The confessio under the main altar of the basilica house the Crypt which contains four sarcophagi. One is claimed to contain the remains of
St. Pudentiana and St. Praxedes, and the other three contain remains of various other martyrs retrieved from the Catacombs of Priscilla.
.jpeg)
Recipe
Sinigang
Pork soup in sour broth with okra, kangkong, eggplant, and string beans. This dish is best during the cold weather.
Ingredients
-
2 lbs pork belly or buto-buto
-
1 bunch spinach or kang-kong
-
3 tablespoons fish sauce
-
12 pieces string beans sitaw, cut in 2 inch length
-
2 pieces tomato quartered
-
3 pieces chili or banana pepper
-
1 tablespoons cooking oil
-
2 quarts water
-
1 piece onion sliced
-
2 pieces taro gabi, quartered
-
1 pack sinigang mix good for 2 liters water
Directions
-
Heat the pot and put-in the cooking oil
-
Sauté the onion until its layers separate from each other
-
Add the pork belly and cook until outer part turns light brown
-
Put-in the fish sauce and mix with the ingredients
-
Pour the water and bring to a boil
-
Add the taro and tomatoes then simmer for 40 minutes or until pork is tender
-
Put-in the sinigang mix and chili
-
Add the string beans (and other vegetables if there are any) and simmer for 5 to 8 minutes
-
Put-in the spinach, turn off the heat, and cover the pot. Let the spinach cook using the remaining heat in the pot.
-
Serve hot. Share and enjoy!
