Saint of the day:
Our Lady Undoer of Knots
Mary, under the title of, Our Lady Undoer of Knots or Our Lady Untier of Knots, is a favorite of Pope Francis. The knots represent all the troubles and trials in our lives and our sins which separate us from God. “Eve, by her disobedience, tied the knot of disgrace for the human race; whereas Mary, by her obedience, undid it.” ~ Saint Irenaeus
Our Lady Undoer of Knots
We all have some “knots” in our lives… and Mary can untie them!
The devotion to Mary, Undoer of Knots has become more popular ever since Pope Francis encouraged the devotion in Argentina, and then spoke about it during his first year as pontiff.
The theology of the devotion actually goes back to the second century. Saint Irenaeus wrote that, “The knot of Eve’s disobedience was untied by the obedience of Mary; what the virgin Eve bound by her unbelief, the Virgin Mary loosened by her faith.” Mary’s faith unties the knot of sin! So we will pray that the Blessed Virgin Mary will intercede for us all, to untie the knots of sin in our lives – so that we may be purified and ever closer to God.
St. Peter am Perlach
Perlach Tower, Rathausplatz, 86150 Augsburg, Germany
The painting of Our Lady is by Johann Georg Melchior Schmidtner and he panted it c1700.
San José del Talar
C1419HSH Navarro 2458, C1419 HSH, Buenos Aires, Argentina
Bean Curd Knots in Spicy Chili Oil
Tender bean curds sautéed in a spicy and garlicky chili oil. Easy to make and high in protein!
Enjoy this time with family talking about Our Lady while undoing your bean curd knots or other knots that may need fixing.
2 cups dried bean curd knots (also called tofu skin knots)
3 tbsp neutral oil
1 clove of garlic minced
1/2 inch ginger grated
1 tsp red pepper flakes
1 tsp sesame seeds
2 tbsp soy sauce
2 tsp lime juice
2 tsp maple syrup
for serving: pak choy, kale, chopped cilantro or green onions
Bring a large pot of water to a boil. Once boiling, add the dried bean curd knots and
let it simmer for about 20 minutes, or until tender. Remove from heat and drain the knots.
Slightly press them with a spatula to remove excess water. Cover and set aside.
Heat the oil in a large skillet over medium heat. Once hot, add the garlic, ginger,
red pepper flakes, and sesame seeds. Fry to 2-3 minutes, or until sesame seeds are golden brown.
Add the bean curd knots to the skillet and sautée for 2-3 minutes, stirring regularly to prevent sticking.
Deglaze the pan with the soy sauce, lime juice, and maple syrup and cook for another 2 minutes. Remove from heat and top with chopped cilantro or green onions.
Serve the spicy bean curd knots with sautéed greens on the side like pak choy, spinach, kale, etc.
Bean curd knots will keep for up to 3 days in the refrigerator, they can be eaten cold too.
Note: Bean curd skin, also known as yuba, is basically the skin that forms on the surface when you boil soy milk for a few minutes. It is then removed from the milk and usually dried. It can be found in many different types: sheets, strips, or even knots in the dry section of most Asian supermarkets.