May 16
The month of Mary: A Marian Month

Saint of the day:

Saint Brendan the Navigator

Patron Saint of boatmen, mariners, travelers, elderly adventurers, and whales, and also of portaging canoes.

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Saint Brendan the Navigator

Born possibly in Tralee, Ireland, and educated by St. Ita and ordained by Bishop Erc, he became a monk and founded a large monastery at Clonfert. Many fantastic details have been added to this brief knowledge usually based on the fictional "Navagation" in which he is described as searching for the Isles of the Blessed, touching the Canaries, and even discovering america. It is possible that he actually made visits to Scotland and Wales. Feast day May 16.

https://www.catholic.org/saints/saint.php?saint_id=170

https://en.wikipedia.org/wiki/Brendan

https://www.britannica.com/biography/Saint-Brendan

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Prayer
 

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Visit


Statue of Brendan at Fenit Harbour, Samphire Island, Ireland

http://www.saint-brendan.org/

Sculpture of St Brendan, The Square Bantry, County Cork, Ireland

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Art
 

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Recipe
 

 

 

Oysters Rockefeller

Ingredients

  • 48 fresh, unopened oysters

  • 1 ½ cups beer

  • 2 cloves garlic

  • seasoned salt to taste

  • 7 black peppercorns

  • ½ cup butter

  • 1 onion, chopped

  • 1 clove garlic, crushed

  • 1 (10 ounce) package frozen chopped spinach, thawed and drained

  • 8 ounces Monterey Jack cheese, shredded

  • 8 ounces fontina cheese, shredded

  • 8 ounces mozzarella cheese, shredded

  • ½ cup milk

  • 2 teaspoons salt, or to taste

  • 1 teaspoon ground black pepper

  • 2 tablespoons fine bread crumbs


Directions

  1. Clean oysters, and place in a large stockpot. Pour in beer and enough water to cover oysters; add 2 cloves garlic, seasoned salt, and peppercorns. Bring to a boil. Remove from heat, drain, and cool.

  2. Once oysters are cooled, break off and discard the top shell. Arrange the oysters on a baking sheet. Preheat oven to 425 degrees F (220 degrees C.)

  3. Melt butter in a saucepan over medium heat. Cook onion and garlic in butter until soft. Reduce heat to low, and stir in spinach, Monterey Jack, fontina, and mozzarella. Cook until cheese melts, stirring frequently. Stir in the milk, and season with salt and pepper. Spoon sauce over each oyster, just filling the shell. Sprinkle with bread crumbs.

  4. Bake until golden and bubbly, approximately 8 to 10 minutes.

  5. Enjoy with your favorite beer!

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