Good morning! On today’s show Matt Swaim and Anna Mitchell remember the life and witness of Mother Angelica on the 9th anniversary of her passing. Guests include Rita Heikenfeld with more meatless recipe ideas for Lent, Dr. John Bergsma with thoughts on the Jubilee in the Bible, and Courtney Brown from Ruah Woods with reflections on the Theology of the Body. Plus news, weather, sports, and more…*****

The Sign of the Cross in Hawaiian

Ma ka Inoa o ka Makua, a o ke Keiki, a me ka ‘Uhane Hemolele.

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Mother Angelica’s Prayer for EWTN

May this first Catholic satellite television network be a tribute to the beauty of Your Church.

May Your Son, the Eternal Word, be glorified through this great work of Your Hands.

Bless all the programs that will issue forth from its facilities.

Just as Your Word issues forth from You, Lord Father, may that same Word touch each heart that listens to this network.

Let Your Spirit work with freedom through every teacher who proclaims Your Truth and Your Church.

Bestow upon this network the power to inspire men to seek holiness of heart, zeal for the extension of Your Church, courage to seek after justice and human rights, and patience to endure persecution.

May Your Paternal blessing always rest upon it.  Amen.

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A Baseball Prayer

God grant me wisdom, to tell a strike from a ball, to know where to throw and never to fall.

Keep me on the baseline, running straight and true and I’ll look for your sign, to stretch one into two.

God give me vision, to see every pitch, and if a player needs help, then I will see which.

Let me always hustle, so I’ll be at my best and take pride in myself, in sports, and the rest.

God be my strength, when I throw the ball when I’m far from home plate or against a wall.

So I never miss a base, God, please guide my feet, bring me home safely, so my job is complete.

When I help younger players, let me always give praise, so they’ll see You in me, in all my ways.

God please guide our coach, to be fair and smart, to teach us to be good, let it come from his heart.

Let me take a loss, just as well as a win, to do any less is surely a sin.

As long as I play, let me make my parents proud, as proud as I am, when they yell MY name out loud.

However my games end, let me always have fun and if Heaven has All Stars, I want to be one.

When my games here are over and my seasons are done, let me play on Your team, God, Just like your Son.

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RECIPES FROM RITA: Chicken Tinga with Lime Crema and Blistered tortillas

Ingredients:
1 medium yellow or white onion, chopped – 1 good cup
2 cloves garlic, minced, or more to taste
1/3 cup chipotle peppers in adobo sauce (about 3 peppers)
1 teaspoon dried oregano
3/4 teaspoon ground cumin, or more to taste
3/4 cup fire roasted tomatoes, crushed, or more to taste
1/4 to 1/2 cup chicken broth
Salt to taste
Shredded cooked chicken – about 4 cups
8 six inch tortillas, flour or corn

Filling Instructions
Film a skillet with olive oil over medium heat.
Add onion and cook until fairly translucent.
Stir in garlic and cook a minute or so.
Stir in chipotles in adobo. Start with half of the amount, and then after cooking, add more if you like since these are pretty hot.
Add oregano, cumin, tomatoes and broth. Start with 1/4 cup broth and add more at the end if mixture is too thick. Bring to a boil, then to a simmer and cook about 10 minutes, stirring occasionally.
Pour mixture into blender. Careful now, mixture is hot and tends to spatter upwards. I place a paper towel on the top. Blend until smooth.
Taste and add more chipotles in adobo if you like.
Put blended sauce back into the pan, then stir in chicken and cook over low heat until chicken is hot and well coated, about 5 minutes or so.
Add more broth if you like – I usually don’t since we like a thicker Tinga.

Tortilla Instructions:
Easy peasy: turn burner on stove to medium, then place tortilla on top, turning after a few seconds to blister it a bit. I used flour tortillas but you can use corn tortillas. Don’t linger while blistering the tortillas as they will get dry fairly quick.

Lime crema:
1 cup sour cream
1 cup mayonnaise
Chipotles in adobo, to taste (puree first)
Lime juice to taste
Salt to taste
Chopped parsley – optional

Instructions:
Just mix everything together.

More garnishes:
Chopped cabbage, guacamole or avocado, fresh cilantro, green or red onion or onion chives, crumbled Cotija cheese or Mexican blend cheese

To serve:
Top tortillas with chicken and garnish as desired. Serve with wedge of lime.

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Brady Stiller, author of Your Life is a Story: GK Chesterton and the Paradox of Freedom

Full list of guests