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September 7


Saint of the day:

Saint Regina

Patron Saint of against poverty, impoverishment, shepherdesses, torture victims

Saint Regina's Story

Saint Regina was born to pagan parents in France. Her mother died in childbirth, and her father gave her to the care of a Christian nurse who secretly baptized her and raised her in the Christian faith. As Regina grew older her embrace of Christianity became evident, and her father disowned her as a result. Regina then went to live with her Christian nurse. They lived in poverty, and Regina tended sheep to help support the household. This solitude allowed her time to pray and meditate on the lives of the saints.

When she was fifteen years of age, a Roman proconsul by the name of Olybrius was determined to marry her. He became greatly disturbed when he discovered that she was a Christian. He asked her to renounce her faith in order to save her life and secure a prosperous marriage with him. Regina staunchly refused to deny her faith, having already taken a vow of virginity to Christ. For her defiance she was cast into prison. Hoping that her resolve would gradually weaken, Olybrius visited her in prison and asked her once more to renounce her faith. Regina's determination only increased with time, and she again refused. Olybrius, angered, had her severely tortured with her body being scourged, burned, and raked. Finally, she was beheaded.

Her resolve under torture and the appearance of a dove above her head caused witnesses to convert to Christianity. After her death many miracles were attributed to her relics.

St. Regina, pray for us!

The life of this Saint is shrouded in obscurity. All that we know about her is found in Acts of her martyrdom, which are considered rather unreliable in their details. She was born in the 3rd century in Alise, the ancient Alesia where two hundred years earlier Vercingetorix had fought so valiantly against Caesar. Her mother died at her birth, and her father, a prominent pagan citizen, entrusted the child to a Christian nurse who baptized her.

When he learned of this fact, the father flew into a rage and repudiated his own daughter. Regina than went to live with her nurse who possessed little means. The girl helped out by tending sheep, where she communed with God in prayer and meditated on the lives of the Saints.

In 251, at the age of fifteen, she attracted the eye of a man called Olybrius, the prefect of Gaul, who determined to have her as his wife. He sent for the girl and discovered that she was of noble race and of the Christian faith. Chagrined, he attempted to have her deny her faith, but the saintly maiden resolutely refused and also spurned his proposal of marriage. Thereupon, Olybrius went to ward the incursion of the barbarians. On his return, he found the Saint even more determined to preserve her vow of virginity and to refuse to sacrifice to idols. In a rage, he had recourse to whippings, scorching, burning pincers, and iron combs—all to no avail as the grace God sustained the Saint. She continued to praise God and defy Olybrius. In the end, her throat was severed and she went forth to meet her heavenly Bridegroom.

PRAYER: Lord God, You showered heavenly gifts on St. Regina. Help us to imitate her virtues during our earthly life and enjoy eternal happiness with her in heaven. Amen.








Tradition of oils

The tradition of anointing with sacred oil is very old indeed. It is used in sacraments and also as a devotional practice. The sick person applies the oil and blesses themselves. As they do so, they are asked to pray to whomever the oil is dedicated to. The Irish blessings oils do not have miraculous power. It is God who has the power to heal. Applying the oil while praying are important ways for us to express our faith in God’s power. Moreover, by doing so we place our trust in God.

The Irish Blessings oils are dedicated to the Holy Spirit, Our Lady and the saints. The oils come through prayer. They are placed on their designated altars for a period of prayer before being sent out. Also, all the oils have their own individual essential oil fragrance. The oils are of therapeutic grade.

The bottles of oils going out are accompanied with a prayer card. In addition, they are personalized for the saint to whom the oil is dedicated to.




Alise-Sainte-Reine, France!

Alésia MuséoParc, Alise-Sainte-Reine: This remarkable historical site in Burgundy remains undiscovered by the non-French tourist set. Walking around the rebuilt fortifications in the reconstructed Roman camp of Alésia, it is amazing to think this was the very spot where Julius Caesar thrashed chief of the Gauls Vercingétorix once and for all in 52 BC. The actors dressed up as Roman legions and battle demonstrations are particularly entertaining!





Rustic French Potage Saint-Germain



  • 3 tablespoons unsalted butter

  • 1 medium onion, finely chopped

  • 1 carrot, finely chopped

  • 2 stalks celery, finely chopped

  • 1 small turnip, peeled and finely chopped

  • 1 clove garlic, minced

  • 1 cup split peas, I used 1/2 cup each green and yellow split peas

  • 1 small ham bone or 2 oxtails and 1/2 teaspoon liquid smoke

  • 1 bay leaf

  • 1 teaspoon dried marjoram

  • 1 cup dry white wine, I used Chardonnay

  • 5 cups water

  • sea salt and pepper to taste

  • 1/2 cup crème fraîche


  1. *Omit if using ham bone: Over medium high heat in a large stock pot or ceramic dutch oven melt 1 tablespoon butter, evenly brown oxtails on all sides, remove from pan; set aside.

  2. Add 2 tablespoons butter to pan and melt, add onion and saute 2-3 minutes; stirring.

  3. Add garlic, cook 1 minute, stirring, add 3 tablespoons wine and cook off liquid.

  4. Add carrot, celery, turnip, and cook over medium heat for 10-15 minutes or until the vegetables begin to soften.

  5. Add water, remaining wine, bay leaf, marjoram, split peas, and ham bone or oxtails to pot, bring to boil.

  6. Season with sea salt and pepper to taste.

  7. Reduce to simmer, cover and cook for 1- 2 1/2 hours depending on split peas softening.

  8. Remove ham bone or oxtails and bay leaf.

  9. Serve with sea salt and pepper, serve with a drizzle of crème fraîche and sprinkle of fresh parsley.

  10. Enjoy!

Classic French Potage Saint-Germain

Potage Saint Germain is a classic French soup using pureed split green peas as a base.  It is cooked with pork belly, carrot, onions and leeks, simple ingredients that still manage to impress.  This soup is a French culinary school classic named after the Count of Saint Germain, minister of war under Louis XIV, who loved peas fresh and split peas and would always ask to have a soup made with those. Over time this soup made with peas have been given his name. In today culinary world the appellation « À la Saint-Germain »  refers to recipe made with pureed split peas and other garnishes made with peas.



  • 300 grams split peas (poix casse) 

  • 2 tablespoons butter (1 for frying the meat and vegetables,
    and 1 for melting into the soup before serving) 

  • Bouquet garni 

  • 12 grams of salt (to cook the soup) 

  • 2 large tablespoons of carrots (cut in small cubes) 

  • 2 tablespoons onions (cut in small cubes)  

  • 2 large tablespoons finely sliced leeks (only the green part) 

  • 1 garlic clove 

  • 50 – 100 grams pork belly (smoked or unsmoked) 

  • 1 stock cube (optional) 

  • 1 litre water or clear chicken stock 

  • 4 tablespoons pan fried croutons (to decorate) 

  • Chervil (or parsley if chervil unavailable) (to decorate) 

  • 1 grind of pepper to serve (optional) 

Note:  If you are using salty stock cubes or a salty smoked bacon only add salt once the soup is finished to correct seasoning. 

There are some other versions of this soup that can be made with fresh peas and an addition of potatoes. 



  • Blanch split peas by placing into a saucepan of cold water.  Bringing to a boil, and immediately after boiling point is reached, rinse in a sieve under cold water. 

  • Melt a tablespoon of butter in a medium sized saucepan on a medium heat.  Add the  chopped meat and fry for about 3 mins.  Add the carrots, onions and leeks and stir together on medium to low heat.  Cook for 2 – 3 minutes. 

  • Add the peas and mix gently. 

  • Add 1 litre of cold water (if preferred, a stock cube can be added).  Raise the heat and bring to the boil.  Remove any scum. 

  • Add garlic, bouquet garni and (if the meat came on a bone), add that bone. 

  • Cook gently for ½ an hour and if no salty stock cube or salty meat has been used, then add 12 grams of salt. 

  • Cook for a further 10-15 minutes and take off the heat. 

  • Discard bouquet garni and bone (if used) and blend the soup with a stick blender to a smooth puree.  Pass it through a sieve. 

  • Add 1 tbs butter and melt gently into the soup. 

  • Serve very hot with croutons and chopped chervil (or chopped parsley if chervil is not available). 

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