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December 9

 

Saint of the day:
Saint Juan Diego


Patron Saints of Indigenous people

Saint Juan Diego’s Story

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Thousands of people gathered in the Basilica of Our Lady of Guadalupe July 31, 2002, for the canonization of Juan Diego, to whom the Blessed Mother appeared in the 16th century. Pope John Paul II celebrated the ceremony at which the poor Indian peasant became the Church’s first saint indigenous to the Americas.

The Holy Father called the new saint “a simple, humble Indian” who accepted Christianity without giving up his identity as an Indian. “In praising the Indian Juan Diego, I want to express to all of you the closeness of the Church and the pope, embracing you with love and encouraging you to overcome with hope the difficult times you are going through,” John Paul said. Among the thousands present for the event were members of Mexico’s 64 indigenous groups.

First called Cuauhtlatohuac (“The eagle who speaks”), Juan Diego’s name is forever linked with Our Lady of Guadalupe because it was to him that she first appeared at Tepeyac hill on December 9, 1531. The most famous part of his story is told in connection with the Feast of Our Lady of Guadalupe on December 12. After the roses gathered in his tilma were transformed into the miraculous image of Our Lady, however, little more is said about Juan Diego.

In time he lived near the shrine constructed at Tepeyac, revered as a holy, unselfish. and compassionate catechist who taught by word and especially by example.

During his 1990 pastoral visit to Mexico, Pope John Paul II confirmed the long-standing liturgical cult in honor of Juan Diego, beatifying him. Twelve years later he was proclaimed a saint.

 

http://www.catholic.org/saints/saint.php?saint_id=73

https://www.franciscanmedia.org/saint-juan-diego/
https://en.wikipedia.org/wiki/Juan_Diego

https://soundcloud.com/user-84758912-221844386/ep-49-st-juan-diego

 

Prayer:
 

EHC.stjuandiego_1024x1024.jpg

 

Songs of the season:
 

Let Us Adore Him

Harry Connick Jr. - Rudolph the Red-Nosed Reindeer 

 

Art:
 

 

Recipes:
 

Mexican Beef Tacos

Ingredients:

  • 2 tablespoons reduced sodium soy sauce

  • 2 tablespoons freshly squeezed lime juice

  • 2 tablespoons canola oil, divided

  • 3 cloves garlic, minced

  • 2 teaspoons chili powder

  • 1 teaspoon ground cumin

  • 1 teaspoon dried oregano

  • 1 1/2 pounds skirt steak, cut into 1/2-inch pieces

  • 12 mini flour tortillas, warmed

  • 3/4 cup diced red onion

  • 1/2 cup chopped fresh cilantro leaves

  • 1 lime, cut into wedges


Directions:

  1. In a medium bowl, combine soy sauce, lime juice, 1 tablespoon canola oil, garlic, chili powder, cumin and oregano.

  2. In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and steak; marinate for at least 1 hour up to 4 hours, turning the bag occasionally.

  3. Heat remaining 1 tablespoon canola oil in a large skillet over medium high heat. Add steak and marinade, and cook, stirring often, until steak has browned and marinade has reduced, about 5-6 minutes, or until desired doneness.

  4. Serve steak in tortillas, topped with onion, cilantro and lime.

Mexican Wedding Cookies 

Ingredients

  • 1 cup unsalted butter, at room temperature

  • 1/2 cup granulated sugar

  • 1/2 cup confectioners’ sugar for coating baked cookies

  • 1 teaspoon vanilla extract

  • 2 cups all-purpose flour, plus more for dusting hands

  • 1 cup pecans, chopped into very small pieces 


Directions:

  1. Preheat the oven to 275 degrees F.

  2. Line cookie sheets with parchment paper.  

  3. Using an electric mixer, cream the butter and sugar at low speed until it is smooth, 5 minutes.

  4. Beat in the vanilla.

  5. At low speed gradually add the flour.

  6. Mix in the pecans with a spatula.

  7. With floured hands, take out about 1 tablespoon of dough and shape into a crescent.

  8. Continue to dust hands with flour as you make more cookies.

  9. Place onto prepared cookie sheets.

  10. Bake for 40 minutes. When cool enough to handle but still warm, roll in additional confectioners' sugar.

  11. Cool on wire racks.   

Mezcal Blood Orange Margarita

Ingredients

  • 2 ounces Espadin Mezcal

  • 2 ounce Blood Orange Juice

  • 1 ounce Lime Juice

  •  ½ ounce Agave Syrup


Directions

  1. Add all ingredients to shaker

  2. Rim glass with salt

  3. Stir into glass over ice

  4. Garnish with blood orange slice

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