Saint of the day:
Patron Saint of Paris
The girl who stopped Attila and his army of Huns, “Defender of Paris.”
On the 10th Day of Christmas....
The ten lords a-leaping are the Ten Commandments
St. Genevieve's Story
St. Geneviève, French Sainte Geneviève, German Sankt Genovefa, (born c. 422, Nanterre, France?—died c. 500, Paris; feast day January 3),
patron saint of Paris, who allegedly saved that city from the Huns.
When she was seven, Geneviève was induced by Bishop St. Germain of Auxerre
to dedicate herself to the religious life. On the death of her parents she moved to Paris, where she was noted for her piety and acts of charity. She had numerous prophetic visions and is said to have predicted the invasion of the Huns. When Attila threatened Paris in 451, she persuaded the inhabitants to remain and pray, assuring them that the attack would be inconsequential and that they had the protection of heaven. Attila’s army went on to Orléans, 110 km (70 miles) from Paris, and was defeated. Geneviève is reported to have had great influence over King Childeric I of the Salian Franks and, in 460, to have had a church built over the tomb of St. Denis, a patron saint of France.
She was buried in the Church of the Holy Apostles, popularly known as the Church of Sainte-Geneviève. During the French Revolution in 1793, her body was burned on the Place de Grève; the relics were enshrined in the Church of Saint-Étienne-du-Mont, where they still attract pilgrims. She is often depicted with a loaf of bread to represent her generosity.
Saint-Étienne-du-Mont is a church in Paris, France, located on the Montagne Sainte-Geneviève
in the 5th arrondissement, near the Panthéon. It contains the shrine of St. Geneviève, the patron saint of Paris
2 green zucchini
2 yellow summer squash
2 graffiti eggplant
1 bell pepper
2-4 roma tomatoes
handful of fresh basil
1-2 cloves of minced garlic
1/2 yellow onion, finely minced
3-4 TBSP olive oil
2 TBSP pesto
salt & pepper TT
Using a mandolin (1/8 in) or vegetable peeler, carefully slice your veggies into long ribbons. The tomatoes and bell peppers may do better if sliced with a serrated knife.
In a bowl, combine the minced garlic, onions, olive oil, pesto, salt & pepper. Drizzle 1/3 into the base of a circular baking dish.
It takes a touch of finesse for the first attempt... but alternate ribbons of the squash and eggplant, rolling them into a spiral. Continue adding alternating layers until all the squash and eggplant are used up. In between the layers of veg, carefully slide in slices of tomatoes, bell peppers, and fresh basil leaves.
Drizzle the remaining pesto & olive oil mixture over and cover with a lid or seal with foil.
Bake at 375 for 40 minutes for veggies to fully soften, then uncover and give it another 20 minutes to brown. Serve with crusty bread and enjoy as your main dish, or offer it as a side dish to your favorite grilled fish.
Tomorrow morning, warm up any leftovers (if you're lucky) and top with a fried egg - yum!
This recipe maybe used in a single serving or a family size. Flipped out or not flipped out. Enjoy and have fun!