The Goodier Passion -- Read by Father Timothy Geckle

LATW: Franciscan Almsgiving

A Franciscan-themed reading, courtesy of Father Francis Miller, OFM, in Pensacola, Florida.

LATW: Ash Wednesday

Lisa Davis from Honey Creek, Iowa begins this year's Lent Around the World series with a reading from the inimitable Dom Guaranger's "The Liturgical Year".

Preparation for Lent Fr Timothy Geckle

Preparation for Lent Fr Timothy Geckle

Divine Poetry - Ep.1 - Our Lady of Lourdes Prefigured

Catholic Church History seems to be Prefigured by the Old Testament in Chronological order! See Our Lady of Lourdes prefigured by storied surrounding the prophets Jeremias and Ezechiel. Jeremias hides the Ark in a cave and Ezechiel prophecies about a healing flow of water coming from below the threshold of the temple!

Preparation for Lent, Presidential Insanity & good Catholic movies

Preparation for Lent, Presidential Insanity & good Catholic movies

Shrovetide. No, seriously, you're missing all the fun!

Shrovetide is a short period of joyous celebration and "last hurrahs" that precede Lent. Today's video first aired in 2023.

Father McKenna: The Amazing St. Bernadette

Sermon from St. Gertrude the Great in Cincinnati, Ohio. February, 2023.

Our Lady of Lourdes

One of the very first episodes of "Feast Day Quick Takes", this originally aired on February 11, 2022.

To Calvary with Our Lady

Here on today’s episode we read the first half of discourse 9 from “The Glories of Mary” on the Dolors of Mary. I hope everyone has a very beneficial Lent season! God bless you and Mary keep you all! AMDG

The Victory of St. Scholastica

Recipe for the Italian dish called "Lightning and Thunder." Lampo e Tuoni Ingredients: 6 ounces dried orecchiette pasta (“little ears”) 2 T. olive oil 1 large clove garlic, minced 1 cup cooked garbanzo beans 1 ½ t. finely slivered sage, plus sprigs for garnishing, or alternatively, basil ½ cup chicken broth ½ t. coarsely cracked black pepper, “mignonette or butcher-grind” 1 T butter 1/2 cup freshly grated Parmigiano-Reggiano Directions: Add orecchiette to pot of boiling, salted water and cook until al dente (about 12 minutes.) While that is boiling, cook garlic and chickpeas in olive oil over high heat. Stir until the chickpeas begin to pop. Add sage or basil and broth and pepper. Continue to cook over high heat until the broth reduces a bit and becomes syrupy (about 5 minutes.) Drain pasta well. Put butter in a large warm bowl and add pasta. Toss. Add chickpeas and broth to bowl and stir well. Add 1/2 cup cheese and salt to taste.Mix gently. Drizzle with extra-virgin olive oil, if desired, and dust with extra cheese. Garnish with herb leaves. Serve immediately. Serves 4 though easily doubled to serve a large crowd.