Good morning! On today’s show, Matt Swaim and Anna Mitchell welcome pastoral counselor Kevin Prendergast to discuss a Catholic perspective on grief during this month dedicated to the Holy Souls. Other guests include Rita Heikenfeld with a recipe for “eggs in purgatory,” and Courtney Brown from Ruah Woods with more on how Theology of the Body help us understand the difference between humans and artificial intelligence. Plus news, weather, sports, and more…

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Prayer of St. John Eudes

O my Lord, what poor use I have made of creatures! Pardon me, O Lord! Henceforth I do not want to use anything unless it is for Your glory and according to Your holy will, as Your Son Jesus did. O my God, if in the past I have turned aside from You who are my Beginning, my End, and my supreme good; if I have turned toward myself and creatures, preferring their will and mine to Yours, I here and now promise to renounce, entirely and forever the world and myself, and to give myself wholly and forever to You. O my God, I give myself to You as my Beginning; take complete possession of me. May I always abide in You! Be the beginning and end of all my actions. O my God, I give myself to You as my End, my Center, my supreme Good. Draw me to You! Make me tend continually toward You. Be my delight, my glory, my treasure, my all!

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RECIPES FROM RITA: EGGS IN PURGATORY

(Recipe adapted slightly from Pina Bresciani)

Ingredients

• Olive oil
• 1/2 of a small onion, about 1/4 cup chopped real fine
• 2 garlic cloves minced – a good 2 teaspoons
• 14 oz can peeled plum tomatoes
• ¼ teaspoon chili flakes
• 1 tablespoon torn basil or 1 teaspoon or so dried
• 4 eggs
• A good cup Parmesan, grated and divided
• Salt and pepper to taste

Instructions

• Film a 10-12” skillet with olive oil over medium heat. Once the oil is shimmering, add the onion and sauté until soft but not fully cooked, about 1-2 minutes. Add garlic and chili flakes and continue to sauté until garlic is cooked through, another 1 minute.
• While onion and garlic are sautéing, pour the tomatoes into a bowl and mash them up with a fork.
• Once onion and garlic are finished cooking, add canned tomatoes to the skillet. Also rinse out the can of tomatoes, and the bowl where you mashed the tomatoes. Add this tomato water to the sauce (about ½ cup). Season with salt and pepper to taste. Cook the tomato sauce until it has thickened, 10-15 minutes. Add torn basil to sauce and stir.
• Crack an egg into a small bowl. Form a small well in the sauce and pour the egg into the well. Do this 4 times. Sprinkle the eggs with about half the cheese.Cook the eggs in the tomato sauce, partially covered, until the whites are set, but the yolks still runny, about 5 minutes. Or as firm as you like. We like them firmer.

• Top the eggs with remaining parmesan cheese, additional pepper and basil if desired.

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