Good morning! On today’s show, Matt Swaim and Anna Mitchell welcome Rita Heikenfeld to share some great fall recipes that are good for sharing with family as the weather turns colder. Other guests include Gary Michuta from Hands on Apologetics, Courtney Brown from Ruah Woods, and Dr. John Bergsma with more on the Scriptural roots of the Jubilee Year of Hope. Plus news, weather, sports, and more…

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Prayer of Abandonment by St. Charles de Foucald

Father, I abandon myself into your hands;
do with me what you will.
Whatever you may do, I thank you:
I am ready for all, I accept all.

Let only your will be done in me,
and in all your creatures –
I wish no more than this, O Lord.

Into your hands I commend my soul:
I offer it to you with all the love of my heart,
for I love you, Lord, and so need to give myself,
to surrender myself into your hands without reserve,
and with boundless confidence,
for you are my Father. Amen.

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HOLY TRINITY CHURCH CHICKEN GUMBO SOUP
Soup takes to creative license. Do your own thing here — a little more of any ingredient is OK. I use thighs but breasts work, too.

Ingredients
Olive oil
1 pound or so boneless, skinless chicken, cut into 1” pieces
Salt and pepper
1 bell pepper, diced
1 medium onion (not sweet), diced (about 1-1/2 cups)
2 nice ribs celery, diced
Minced garlic to taste — start with a big clove, minced (generous teaspoon)
1-1/2 teaspoons dried basil
4 cups or so chicken broth
1/2 cup rice
1 can, 14.5 oz., diced tomatoes
As much okra as you like, sliced
Fresh parsley, minced (optional)

Instructions:

Pour a little oil in bottom of large pot over medium heat.
Season chicken with salt and pepper.
Cook chicken in oil until it turns opaque. It won’t be done.
Add bell pepper, onion, celery, garlic and basil. Cook until onion starts to soften, about 3 minutes or so.
Pour in broth, rice and tomatoes. Give it a couple of stirs.
Bring to boil, then lower to gentle boil, cover, and cook until chicken and rice are done, about 20 minutes. Cook it longer if you want.
Instructions okra
Film a pan with olive oil or add bit of butter over medium heat.
Stir in okra and cook to your liking. Okra gets a little sticky as it cooks — some folks call it slimy, but that’s a good thing. If you were to add the okra to the soup, it helps thicken it.
Anyway, I cook it separately since not everyone in my family likes okra.
Add to each bowl of soup before serving.

Eat okra raw
Slice stem off, cut lengthwise and sprinkle with salt and pepper.

Good for you
Okra has vitamin C and plant protein, among other nutrients!

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Gwyneth Thompson-Briggs is online at gwyneththompsonbriggs.com.

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