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November 3


Saint of the day:
Saint Malachy

Prophet of Popes

Saint Malach's Story

Bishop famous for writing prophecies of the popes. Also listed as Mael Maedoc ua Morgair or Maolrnhaodhog ua Morgair, Malachy was born in Armagh, Ireland, in 1095. He was ordained by St. Cellach or Celsus of Armagh in 1132 and studied under Bishop St. Maichius of Lismore. Malachy reformed ecclesiastical discipline and replaced the Celtic liturgy with the Roman when he served as abbot of Bangor. In 1125 he was made bishop of Connor, using Bangor as his seat. He also established a monastery at Iveragh, Kerry. He was named archbishop of Armagh in 1129. In 1138, he resigned and made a pilgrimage to Rome. He visited St. Bernard at Clairvaux, France, wanting to be a monk there, but returned to Ireland to found Mellifont Abbey, also serving as papal legate to Ireland. He returned to Clairvaux and died on November 2 in St. Bernard's arms. St. Bernard declared him a saint, an action confirmed in 1190 by Pope Clement III. Malachy is known for many miracles, including healing the son of King David I of Scotland. Malachy's prophecies did not appear until 1597. Tradition states that Malachy wrote them while in Rome and that they were buried in papal archives until 1597, when Dom Arnold de Wyon discovered them. Serious doubts remain as to the true authorship of the prophecies.

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Our Father, Who art in Heaven, hallowed be Thy name;

Thy Kingdom come, Thy will be done on earth as it is in Heaven.

Give us this day our daily bread; and forgive us our trespasses as we forgive those who trespass against us;

and lead us not into temptation, but deliver us from evil.





St. Malachy Relics

Clairvaux Abbey
Ville-sous-la-Ferté, France

saint Mal Hostellerie-des-dames-Abbaye-c
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Saint Malachy 1.jpg




French Chestnut Soup


  • 1 onion (sliced)

  • 1 lbs of chestnuts (chopped)

  • 2 tsp of rosemary

  • 2.5 cups of water

  • 1 vegetable bouillon cube

  • 1.5 cup of milk

  • 8 chestnuts

  • 1 tbsp of butter

  • Salt and black pepper

  • Olive oil


  1. Heat olive oil in a large pan on medium heat.

  2. Add the onion and a pinch of salt, cook for 4 minutes.

  3. Add the chestnuts and cook for 2 minutes.

  4. Add the water, the rosemary and cook until it boils.

  5. Add the bouillon cube and cook for 15 minutes.

  6. Remove from heat and mix using a hand blender.

  7. Add the milk and cook for another 5 minutes.

  8. Add salt and ground black pepper.

  9. Meanwhile, heat the butter on low heat in a frying pan.

  10. Add the 8 chestnuts and a pinch of salt, cook for 10 minutes.

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