Friday, June 03, 2016

7QT: Flowers, Feasts, and Food

1. This past weekend, we enjoyed visiting one of our favorite places -- the Wichita Botanica Gardens. Here are just a few of the flowers we saw there. 


Climbing Rose - "America"

Climbing Rose - "Don Juan"

Grandiflora Rose - "Elle"

Pineapple Cactus  (not a rose, but a beautiful flowering plant nonetheless)

2. June is the month of the Sacred Heart of Jesus and today, Friday, June 3 is the Solemnity of the Sacred Heart of Jesus. Read Seven Saint Quotes on the Solemnity of the Sacred Heart of Jesus for reflection today.

3.  Saturday, June 4 is the Feast of the Immaculate Heart of Mary, another special feast day. It takes place just one day after the Solemnity of the Sacred Heart of Jesus. The proximity of both celebrations reflects the deep connection between the Heart of Jesus and the Heart of His Mother. 

4.  Here is a short prayer from St. John Eudes:

An Offering of the Hearts of Jesus and Mary
O Jesus, only Son of God, only Son of Mary,
I offer Thee the most loving Heart of Thy divine Mother
which is more precious and pleasing to Thee than all hearts.

O Mary, Mother of Jesus,
I offer Thee the most adorable Heart of Thy well-beloved Son,
who is the life and love and joy of Thy Heart.

Blessed be the Most Loving Heart
and Sweet Name of Our Lord Jesus Christ
and the most glorious
Virgin Mary, His Mother,
in eternity and forever.

5.  Fr. James Kubucki, one of my favorite priests, created this inspirational video for June, the month of the Sacred Heart of Jesus:

6. On Memorial Day, I decided to try out a new recipe -- Bacon Summer Salad. I liked it, but next time I prepare it, I think I will try it without the yogurt and just use more apple cider for the dressing. It is good with the yogurt, but I prefer apple cider.

Here is the recipe:

Coconut Free, Egg Free, Gluten Free, Grain Free, Legume Free, Sugar Free
45 minutes
Yields: 4 servings
1 large head broccoli
6 slice(s) bacon, cooked and crumbled
1/2 small red onion, chopped
1/2 red pepper, chopped
1/2 cup(s) walnuts, chopped
1/2 cup(s) raisins, soaked in 2 tablespoons warm water
1 cup(s) whole milk plain yogurt
4 tsp(s) apple cider vinegar
Cut the head of broccoli into small bite-sized florets. Move the broccoli to a large serving bowl. Add the bacon, onion, pepper, walnuts, and raisins to the bowl and stir to combine.
Add the remaining ingredients to a separate bowl and whisk well until combined and add to broccoli mixture. Toss to combine. Let chill in refrigerator for 30 minutes.

7.  We have two mulberry trees which are exceptionally fruitful this year, so we are once again enjoying this delicious, healthy fruit. 

Have a wonderful weekend!

God bless you!

For More Quick Takes, please visit Kelly at This Ain't the Lyceum. 

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