Good morning! On today’s show, Matt Swaim and Anna Mitchell welcome pastoral counselor Kevin Prendergast to share more connections between spiritual and mental health. Other guests include Courtney Brown from Ruah Woods with more insights into the Theology of the Body, and Rita Heikenfeld with Bible Foods. Plus all the latest news, weather, sports, and more…

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Morning Offering of St. Therese of Lisieux

O my God! I offer Thee all my actions of this day for the intentions and for the glory of the Sacred Heart of Jesus. I desire to sanctify every beat of my heart, my every thought, my simplest works, by uniting them to Its infinite merits; and I wish to make reparation for my sins by casting them into the furnace of Its Merciful Love.

O my God! I ask of Thee for myself and for those whom I hold dear, the grace to fulfill perfectly Thy Holy Will, to accept for love of Thee the joys and sorrows of this passing life, so that we may one day be united together in heaven for all Eternity. Amen.

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RECIPE FROM RITA: GERMAN POTATO SALAD

Cincinnati used to be called porkopolis around 1840 since it was the largest  pork processing center in the country. With its large German population, German potato salad with bacon and vinegar became popular and it’s still a beloved salad today.

Clara’s stovetop German potato salad

Clara did not use recipes so it took many tries to get this right. 

Want a sharper tasting sauce? Add more vinegar; more sugar if you like it  sweeter. 

Red or Yukon Gold are less starchy than baking potatoes so they don’t break up much. But go ahead and use whatever you have.

Ingredients

6 cups or so boiled potatoes, peeled or not, sliced 1/4” thick

1/2 pound or so thick bacon, cut into small pieces, then fried and set aside. Save drippings.

1 yellow onion diced (not sweet onion)

3 ribs celery, diced

2 tablespoons flour

2/3 cup cider vinegar or to taste

1/3 cup water or to taste

3-4 tablespoons sugar or to taste

Salt and pepper

Parsley for garnish (optional)

Instructions

While potatoes are cooking, make sauce:

Cook onion and celery in drippings until tender but not brown.

Sprinkle flour over, stir and add vinegar and water. It will look lumpy. Boil until slightly thickened, whisking as you go, then stir in sugar, salt and pepper. 

Put potatoes and bacon in bowl, pour dressing over and blend gently. 

Let sit a bit to absorb flavors and adjust seasonings. 

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Full list of guests