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January 24 

Saint of the day:

Saint Francis de Sales

Patron Saint of Baker, Oregon; Cincinnati, Ohio; Catholic press; Columbus, Ohio; confessors; deaf people;

educators; Upington, South Africa; Wilmington, Delaware; writers; journalists; the Institute of Christ the King Sovereign Priest

Saint Francis de Sales’ Story

Francis was destined by his father to be a lawyer so that the young man could eventually take his elder’s place as a senator from the province of Savoy in France. For this reason Francis was sent to Padua to study law. After receiving his doctorate, he returned home and, in due time, told his parents he wished to enter the priesthood. His father strongly opposed Francis in this, and only after much patient persuasiveness on the part of the gentle Francis did his father finally consent. Francis was ordained and elected provost of the Diocese of Geneva, then a center for the Calvinists. Francis set out to convert them, especially in the district of Chablais. By preaching and distributing the little pamphlets he wrote to explain true Catholic doctrine, he had remarkable success.

At 35, he became bishop of Geneva. While administering his diocese he continued to preach, hear confessions, and catechize the children. His gentle character was a great asset in winning souls. He practiced his own axiom, “A spoonful of honey attracts more flies than a barrelful of vinegar.”

Besides his two well-known books, the Introduction to the Devout Life and A Treatise on the Love of God, he wrote many pamphlets and carried on a vast correspondence. For his writings, he has been named patron of the Catholic Press. His writings, filled with his characteristic gentle spirit, are addressed to lay people. He wants to make them understand that they too are called to be saints. As he wrote in The Introduction to the Devout Life: “It is an error, or rather a heresy, to say devotion is incompatible with the life of a soldier, a tradesman, a prince, or a married woman…. It has happened that many have lost perfection in the desert who had preserved it in the world. ”

In spite of his busy and comparatively short life, he had time to collaborate with another saint, Jane Frances de Chantal, in the work of establishing the Sisters of the Visitation. These women were to practice the virtues exemplified in Mary’s visit to Elizabeth: humility, piety, and mutual charity. They at first engaged to a limited degree in works of mercy for the poor and the sick. Today, while some communities conduct schools, others live a strictly contemplative life.





Basilique de la Visitation

(Basilica of the Visitation)

11 Avenue de la Visitation

74000 Annecy, France

*The remains of St Francis de Sales and St Jane Frances de Chantal rest within two different sarcophagi near the communion rail at the base of the main sanctuary. St Francis de Sales is on the left and St Jane Frances de Chantal is on the right. Each sarcophagus is overlaid with a bronze relief depicting the saint’s image.


Monastero della Visitazione

(Monastery of the Visitation)

Via G. B. Mandruzzato 22

31100 Treviso, Italy

*During the French Revolution the Visitation nuns transferred the heart of St Francis de Sales from Lyons, France to Treviso, Italy. Today this relic remains in Treviso and rests within the church at this monastery. The relic is located on the right side of the nave. If the relic is not visible kindly ask a nun to raise the protective screen.




  • 1 quart can whole peeled san marzano tomatoes

  • 1 pint pureed san marzano tomatoes (optional)

  • 1 jar/4-6 whole roasted sweet red bell peppers

  • 10-15 cloves fresh sliced garlic

  • 1.5 whole yellow onions, julienned

  • 3-4 large eggs

  • 2 tsp smoked spanish paprika

  • 1 tsp chili powder

  • 2 bay leaves

  • 1 tsp kosher salt

  • 1 tsp fresh cracked black pepper

  • 1 tsp sugar (optional)

  • 1 cup olive oil

  • 6-8 slices of crusty bread, brushed with olive oil


  1. Preheat oven to 450º

  2. Prep chop your onions, garlic and red

  3. Sauté the onions and sliced garlic in olive oil on medium high heat until translucent (5-7 minutes).

  4. Add your spices and “bloom” them out (sauté until you start to smell them)

  5. Add your can of tomatoes. Break them up a bit with a metal spoon, then add roasted red peppers to the party.

  6. Add bay leaves and season to taste with salt and pepper

  7. Turn heat down to low and simmer for 25-30 minutes.

  8. Adjust seasoning if needed.

  9. Place about 2 cups of the finished product in an oven-proof cast iron pan (a small paella pan works great)

  10. Make resting places for your eggs with a spoon and crack one egg into each of those spots.(crack into a bowl first to help with pouring and to avoid the risk of a cracked shell falling into the stew)

  11. Bake for 7-10 minutes, until the egg whites begin to set, but the yolk remains runny.

  12. Slice and grill bread and serve with dish.


Bon Appetite!

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