November 17

 

Saint of the day:
Saint Hilda of Whitby 

Patron Saint of of learning and culture, including poetry, due to her patronage of Cædmon.

St. Hilda is the patron saint of the National Cathedral School for girls in Washington DC.

Saint Hilda of Whitby 

The English princess Hilda led a virtuous life in the world until at the age of thirty-three she resolved to consecrate her virginity to God as a nun. She had at first planned to leave her native land to enter a convent in France where her sister was a nun, "to live an exile for our Lord's sake...so that she might the more easily attain her eternal heavenly home" (as Saint Bede relates). But Hilda was instead persuaded to enter an English convent in Northumbria. Thereafter, she was chosen to become abbess of the nearby double-monastery of Hartlepool, a religious community of monks and nuns living separately in adjoining convents. Later, she served as abbess of another double monastery that came to be known as Whitby. Hilda was a zealous advocate of Scripture studies. Her great virtue and prudence became known outside the monastery, inspiring the conversions of many sinners. Toward the end of her life, she suffered from a lingering illness that subjected her to a continuous high fever. Despite her physical misery, she directed her thoughts to offering thanksgiving to God. Hilda is commemorated on November 17.

https://www.catholic.org/saints/saint.php?saint_id=5937

https://catholicmagazine.news/st-hilda-of-whitby-a-mother-and-guide-of-the-english/

sthilda.jpeg

 

Prayer:
 

il_570xN_edited.jpg
unnamed-33_cf56667f-bc0c-49a3-ae8c-b23ceeaaf982_1200x.jpeg
st-hilda-of-whitby-snip-header.jpeg

 

 

 

Visit:
Abbey Ln, Whitby YO22 4JT, United Kingdom

1200px-SNY06243-Panorama.jpeg
W abby.png

 

 

 

Visit:
199 Steps

unnamed.jpeg
16085848468_a1958eba5f_b.jpeg
434325.jpeg
35503401512_904a226801_b.jpeg

 

 

 

Recipe:

Chocolate Hobnobs Biscuit

Classic oat cookie topped with chocolate (one side).

Ingredients

  • 125g (1/2 Cup + 1 tbsp) Unsalted Butter

  • 1 tbsp Golden Syrup

  • 125g (1 Cup) Self Raising Flour

  • 125g (1/2 Cup + 1 tbsp) Light Brown Soft Sugar

  • Pinch of Salt

  • 125g (1 + 1/4 Cups) Rolled Oats

  • 1/2 tsp Bicarbonate of Soda

  • 100g (3.5 oz) Milk Chocolate, cut into chunks (Optional)

  • 150g (5.3 oz) Milk Chocolate, for dipping
     

Directions

  1. Preheat your oven to 170°C/Fan 160°C/356°F

  2. In a small bowl, melt the butter and golden syrup together in the microwave in 10 second intervals. Set aside to cool.

  3. Mix together the flour, sugar, salt, oats and bicarbonate of soda in a large bowl.

  4. Add the chocolate chunks (if using) and mix briefly.

  5. Pour the butter into the flour and mix until it forms a crumbly dough.

  6. Roll the dough into 16 equally sized balls.

  7. Space out evenly on a large baking sheet (allow room for spreading) and flatten slightly.

  8. Bake for 14-16 minutes until golden brown, allow to firm up on the tray for a few minutes then transfer to a wire rack to cool completely.


How to Coat Hobnobs in Chocolate

  1. Melt the chocolate in a microwavable bowl in 10 second intervals. Stir really well between each time.

  2. Once the chocolate is two thirds melted, don't heat anymore - just stir until it's completely melted.

  3. Set a cooling rack over a line sheet pan.

  4. Dip each hobnob biscuit halfway into the melted chocolate, gently shake off any excess then place onto your cooling rack. Allow to set at room temperature.

Notes: Store in an airtight metal container at room temperature to keep their crunch for longer. Consume within 5-7 days.

PastedGraphic-31-1.png