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Son Rise Morning Show 2024.04.18

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Good morning! On today’s show, Matt Swaim and Anna Mitchell talk to Fr. Mitch Pacwa, SJ, about the recent passing of one of his mentors and longtime friend of the Son Rise Morning Show, Fr. Ted Ross, SJ. Other guests include pastoral counselor Kevin Prendergast about ways to help our children who may be struggling with their identity, Gary Michuta with more ways to understand the reliability of Scripture, and Rita Heikenfeld with Bible Foods. Plus news, weather, sports and more…


From a Prayer by St. Aelred of Rievaulx

Lord, may Thy good, sweet Spirit
descend into my heart,
and fashion there a dwelling for Himself,
cleansing it from all defilement both of flesh and spirit,
impouring into it the increment of faith, and hope, and love,
disposing it to penitence, and love, and gentleness.
May He quench with the dew of His blessing
the heat of my desires,
and with His power put to death
my carnal impulses and fleshly lusts.
In labours, and in watchings, and in fastings,
may He afford my fervor and discretion,
to love and praise Thee, to pray and think of Thee;
and may He give me power and devotion
to order every act and thought according to Thy will,
and also perseverance in these virtues
unto my life’s end.



Spinach Salad with Warm Bacon Dressing

Recipe doubles easily. 



6 oz or so baby spinach or regular spinach, torn coarsely – 6 generous cups
1/2 pound or so of bacon, fried, drained and cut into small pieces. Reserve 1/4 cup drippings/fat for dressing.
4 hard boiled eggs, cut into wedges (optional)
8 oz or so mushrooms, sliced (optional)


1/4 cup bacon drippings
1/3 cup or so very thinly sliced or diced red onion
1/4 cup cider vinegar
2 tablespoons sugar OR 1-1/2 tablespoons honey
1 teaspoon Dijon mustard
Salt and pepper to taste



Divide spinach among 4 plates or shallow bowls

Sprinkle with bacon.

Add a hard boiled egg to each

Top with mushrooms.

Set salad aside. Can be done ahead and refrigerated. Bring to room temperature before serving. This allows warm dressing to penetrate.


Whisk together vinegar, sugar, mustard and salt and pepper. Set aside while cooking bacon.

Out reserved 1/4 cup drippings back in skillet.

Over low heat, let the drippings get hot, then add onions and cook just for a couple of minutes. They will get a bit soft but don’t let them get brown.

Whisk together drippings and onions with the vinegar mixture. This is your warm dressing.
Taste for seasonings. Extra dressing can be refrigerated, but warm up before using.


Fr. Mitch Pacwa is on Facebook:

Dr. Andrew Swafford is online at

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