Happy feast of St. Agatha of Sicily! On today’s show, Matt Swaim and Anna Mitchell welcome Mike Aquilina and Courtney Brown to discuss the heroic witness of this early Christian virgin and martyr. Other guests include Rita Heikenfeld with Bible Foods, Gary Michuta from Hands On Apologetics, and Dr. John Bergsma on preparing for Lent with Scripture. Plus news, weather, sports, and more…

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Prayer of St. Clement of Alexandria

May we all live in the peace that comes from You. May we journey towards Your city, sailing through the waters of sin untouched by the waves, borne tranquilly along by the Holy Spirit, Your Wisdom beyond all telling. Night and day until the last day of all, may our praises give You thanks, our thanksgiving praise You: You who alone are both Father and Son, Son and Father, the Son who is our Tutor and our Teacher, together with the Holy Spirit. Amen.

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RECIPES FROM RITA: GRAIN-FREE POTATO CRUST QUICHE

Ingredients

1-1/2 lbs baby “creamer” or Yukon gold potatoes (if using larger potatoes, peel and cut up)
1-1/2 tablespoons salt for boiling potatoes, plus ¼ tsp for sprinkling
8 slices bacon, chopped
1/2 cup onion, diced
1-1/2 cups cheese, shredded
1-1/2 cups half and half, or equal parts whole milk and heavy cream
5 eggs
3/4 tsp salt
1/2 tsp pepper
1/4 tsp smoked or regular paprika (optional but good)
Handful fresh greens, shredded (optional)
Chives, to garnish, optional

Instructions

Preheat the oven to 400.
Add potatoes and enough water to cover. Add 1-1/2 tablespoons salt. Bring to boil over high heat. Reduce heat and cook until tender, about 20-30 minutes, depending on size. Drain and set aside.
While potatoes cook, set a 10-inch cast iron pan (or a heavy-bottomed, oven-safe pan) over medium heat and add bacon. Cook until bacon is crisp and leave fat in pan.
Remove bacon and set aside.
Add onions to fat and cook, stirring often, until golden. Remove onions to plate with bacon.
Add potatoes to skillet in a single layer. Sprinkle with ¼ tsp salt.
Use the bottom of a glass or measuring cup to press firmly into bottom and about 1 inch up the sides, closing gaps to form a complete crust.
Whisk eggs. Add half and half, ½ tsp salt, pepper and paprika. Whisk to incorporate air into mixture.
Stir in cheese, onion, greens, and most of the chopped bacon (set some aside for garnish). Pour into crust.
Bake 25-30 minutes, or until filling is set and cooked.
Let cool on rack 15 minutes. Garnish with bacon and parsley or chives, if desired.

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Keith and Tami Kiser are online at readnarnia.org.

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