Saint Patrick
389 – 461
Though not usually considered a novena saint, Saint Patrick is called upon by many for faith in the most trying of circumstances. Since he himself was forced to submit to living in a country not of his own choosing, he asists in accepting difficult situations where there is little hope of change. The patron saint of Ireland, he is credited with single-handedly changing the beliefs of the entire Irish nation through the purity and intensity of his faith. Saint Patrick’s following has spread to wherever the Irish have settled, especially in North America and Australia. He could never have imagined the astounding impact that his work in Ireland would have on the world.
Novena to Saint Patrick
O great apostle of Ireland, glorious Saint Patrick,
To whom under God so many are indebted for the most
Precious of all treasures, the great gift of faith,
Receive our fervant thanks for the zeal and charity
That have been to thousands the blessings so
invaluable. We ask your intervention in receiving
(Mention your request here). Ask for all who dwell in this land and the land of thy labors the precious light of Faith, and beg for us on whom its
glorious rays have long since beamed, the grace to regulate our lives by its sacred maxims. Amen
Say this novena nine times in a row for nine days in a row.
Feast Day: March 17
Patron Saint of: Ireland, Nigeria
Invoked: for Faith, against rabies, serpents, the torments of hell
March 2, 2009 at 3:57 pm |
Will you be putting up any St. Patrick’s day recipes? I’m really sick of corned beef and cabbage. I’ve heard in Ireland they make salmon. That sounds really good. Got any good Irish salmon recipes?
Maureen De Mane
March 16, 2010 at 3:57 pm |
[...] Baked Salmon with White Wine, Cream, and Capers (Serves four) A 2 1/2 pound piece of wild salmon fillet (a thick center cut), skinned Unsalted butter ½ cup dry white wine 1 large shallot, very thinly sliced Salt Freshly ground black pepper A few big scrapings of freshly ground nutmeg ½ cup of heavy cream The grated zest from 1 small lemon A palmful of small capers, rinsed A few large dill sprigs, chopped Preheat the oven to 350 degrees. Lightly butter the bottom of a large baking dish (one that gives the salmon a little room to breath, about 2 inches on all sides is perfect). Place the salmon in the dish and pour on the white wine. Season it with salt, black pepper, and the nutmeg. Scatter on the shallots and dot the top with small pieces of butter. Cover with foil and bake until the salmon is just tender and still a little pink at the center, about 15 minutes or so (it should flake at the thinner ends but still be a bit pink at the thickest point). Take the salmon from the oven and gently, with a large, long spatula, transfer it to a warmed serving platter. Cover it with aluminum foil to keep it hot. Place the baking dish with the salmon cooking juices over a high flame and boil the juices down until you have about 3 tablespoons. Add the cream and the lemon zest and boil that down until it’s reduced by about ½, adding a little salt and fresh black pepper. Strain the cream sauce and pour it over the salmon. Scatter on the capers and the dill. Serve right away. Written by Erica De Mane, chef and food writer. Check out her blog at http://www.ericademane.com Novena to Saint Patrick [...]