Fermented Vegetable Results

So I’ve been taste testing my veggies for over a week and the results are in!  You can read about my “Foray into Fermentation” HERE!

First of all, the sauerkraut is much more to my liking than the pickles.

Second, I like using the whey much better than the extra sea salt.

Third, I made a few mistakes.  They made a difference in the results but all was not lost.  Let me explain…

Remember how I said I wanted to try the whey and salt methods for fermenting the veggies so I split up the cabbage into two mason jars? Well, I forgot to halve the amount of salt necessary to do just a half of a cabbage in each jar.  Oops!  Both the whey and salt versions were so salty that they weren’t really very good.  It probably messed up the bacteria growth too.  I had to toss the jar that only used salt.  I really didn’t want to abandon the jar made with whey so I decided to add it to store bought sauerkraut and use some of it to make cole slaw.  It worked like a charm!  The recipe for the cole slaw is below.  Another way I used it up is by adding it to my cooled down soup (so as not to kill the probiotics).  Even though it feels like 185 degrees outside I have been making big pots of chicken and rice soup lately.  I let my bowl of soup cool just a bit and then add a heaping tablespoon of sauerkraut and a tablespoon of sour cream.  It is creamy and delicious and the sauerkraut is not overpowering at all.

Cole slaw with BBQ pork and baked potato

My second mistake was using sea salt that had an anti-caking ingredient.  The recipe book and websites never mentioned how the anti-caking ingredients in some sea salts can cause the vegetables to be mushy and soggy.  I found this out the first time I tried a pickle.  It was not the crisp, tangy yumminess that I had hoped for.  I read about the anti-caking problem after stumbling upon another blogger who had made the same mistake.  And, once again, the salt method made the pickles way too salty…even for my salt-loving taste buds.

Here’s what I will do differently next time:

  • Use “Real Salt” sea salt
  • Forego the salt method and just stick to using whey
  • Follow the directions exactly for the sauerkraut and use the proper amount of salt
  • Try fermenting salsa! (HERE is a brand new post with a fermented salsa recipe!)

Here is my recipe for cole slaw that I adapted to include some of the fermented cabbage that was too salty to eat alone:

1 head cabbage, shredded

1 carrot, shredded

1/2 cup mayo

1/3 cup sugar

1/4 cup milk

1 teaspoon white vinegar

1/2 teaspoon salt

1/8 teaspoon pepper

2 Tablespoons minced onion

1/4 to 1/2 cup fermented sauerkraut

Mix all of this together and add the sauerkraut slowly as you taste to get just the right amount.   This was delicious served with barbecued pork!

 

Categories: fermented veggies, Nourishing Traditions, recipes, side dishes | Leave a comment

My Foray into Fermentation

I’ve embarked on an adventure in fermenting my own vegetables.  Wonder why?  (Yeah, me too!)

 

No, just kidding.  I have wanted to try this for quite some time to widen the spectrum of probiotics my family consumes on a daily basis.  But the thought of intentionally growing bacteria on my kitchen counter that I will later consume is a little frightening.  I’ve taken the plunge, though, and I have my little science experiment all set up and ready to go!  Care to join me?  Here’s a look at what I’m trying so far and some links to more information about fermenting veggies in case you have no clue what I’m talking about!

First, I collected whey from yogurt.  This provides the lactic acid and good bacteria to ferment the veggies and preserve them for many months.  Read about collecting whey HERE!

 

One thing that really motivated me to do this is that the recipes are pretty simple and I had almost everything in my kitchen already.  The only somewhat “weird” ingredient is whey.  Nourishing Traditions by Sally Fallon and Kitchen Stewardship both do a great job of explaining the uses and methods for collecting whey.  I just let the whey from a quart of yogurt drain out overnight and that was that!  This gave me a mound of “yogurt cream cheese” to use for veggie dip or spreading on toast.  The whey can be used for fermenting veggies, soaking grains, or even added to smoothies.

{Now, the whey is not necessary in this whole production.  You can use sea salt alone by just doubling the amount used in the recipe.  I did a batch of both methods–whey and salt alone–so I could see and taste the difference.  See, I told you this was my science experiment!}

After the whey gathering was completed, I made the sauerkraut.  I did the cabbage first so it could sit for a while to let the juices come out more easily.  The cabbage has to be pounded to extract the juices.  Then the cabbage and juice are pressed into a mason jar, tightly closed and left to ferment for 2-3 days.  After that you move the jars into cold storage…for me that means the top shelf of my refrigerator.  Since it is July and I live in the south, I am only letting mine sit on counter for 2 days.  If it were colder in my kitchen, 3 days would work just fine.  The recipe in Nourishing Traditions calls for a medium cabbage, 1 tablespoon sea salt, caraway seeds and 4 tablespoons of whey per quart mason jar.  If you omit the whey, you would just add another tablespoon of sea salt instead.

While the cabbage sat in the bowl and did it’s juice thing, I worked on the cucumbers.  I had a little helper in the kitchen and she chopped her own veggies.  Really the whole process was not very time consuming, especially considering I was carefully checking and rechecking the recipes to make sure I didn’t miss a step.

Want to know more?

My first suggestion is to read the chapter on fermenting vegetables and fruits in the book Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats by Sally Fallon.  That gave me great motivation to get going on this project.  I had heard before about benefits such as stabilizing vitamin C and the probiotic health benefits, but to read all the science and even the history behind this ancient practice was just the push I needed to take the leap!  Plus, the recipes all sound mouth-wateringly delicious!  I look forward to trying the salsa, kimchi, and some of the fruit recipes that I could add to yogurt or oatmeal in the mornings.

Second, check out the posts at Kitchen Stewardship about Katie’s journey.  Her posts also gave me good information and inspiration.  HERE is a link to the post on fermenting cabbage, but just search her site for more info on probiotics and fermentation if you want to read more.

I promise to keep it real and let you know how things go!  I have read that you should trust your nose in determining if the fermentation process takes a turn for the worse.  If I have stinky veggies in a few days I’ll sadly post those results!  Wish me luck!

{Notes:  I let my whey collect in the fridge overnight  because I think my kitchen is too warm.  I am very particular about my dairy products and I’m not completely comfortable with this whole bacteria growing process yet!

Also, instead of mason jars I used a few glass jars that I had collected from store bought pickles and such.  I just made sure everything was very clean to begin with.  If this makes a difference in the results, I’ll let you know!

As for the advice that you should “trust your nose” to know whether your pickles or sauerkraut have gone bad, I’m not sure how I’ll do with this.  I REALLY hate to smell things.  In fact, in my house everyone knows that mom doesn’t smell anything that she doesn’t know for sure will smell pleasant–candles, lotion, coffee grounds, roses…you get the idea!  I stretched out of my comfort zone and smelled the cucumbers and cabbage frequently while I mixed everything so that I had an idea of what it should smell like.  I have read that if the fermentation process goes bad it will smell so terrible that nothing will convince you to eat it.  Let’s hope my nose is trustworthy!}

 

Categories: fermented veggies, gluten free, Nourishing Traditions, recipes, side dishes, Uncategorized | Leave a comment

Summer Recipe Roundup

Here are some of my family’s favorite summer meals that I’ve posted in the past and some others that I’ve recently discovered elsewhere!

(Just click on the link to find the recipe.)

Enjoy!

We look forward to this Tomato Basil Salad every year!

These two are easy recipes that don’t heat up the kitchen: Potato Pancakes and Salmon Cakes (these are gluten-free)

Surprisingly delicious Watermelon Salads

Do-it-yourself homemade Popsicles

Summer Veggie Casserole to make good use of all that fresh summer produce

A refreshing drink of Watermelon Limeade 

A sample of a Summer Menu

A simple Summer Party Menu

 

Recently I’ve done some clicking around and tried these recipes with great success and smiles all around.  And, by the way, they are all gluten free!  I’m sharing these links on “Making it Count Tuesdays” at Amongst Lovely Things.

 

This is a quick addition to a summer supper: 100% Cornmeal Cornbread

Sweet Potato Casserole brings those fall flavors to the summer table.  I’ve recently had a craving for Thanksgiving foods like sweet potatoes and stuffing.  I guess we can thank the baby for that!

Chicken Broccoli Cheese Casserole–this is a classic reconstructed to be healthier and gluten free.  The recipe says it freezes well but I haven’t tried it yet.  It just disappears too quickly!

kale in the oven...kale chips in the making!

I know it sounds weird but trust me when I say these Kale Chips are addicting! (I sometimes use melted butter instead of olive oil.)

My whole family enjoys these fun Mini Corn Dog Muffins.

These Almond Butter Balls have served us well in our comings and goings this summer when we needed nutrient dense snacks that would travel easily.  (They just need to be kept cool with an ice pack when you transport them in the summer heat.)

 

Categories: Making It Count Tuesday, summer | 2 Comments

Summer Snacking

We are in the middle of summer and that means playdates, swimming and keeping good snacks around to fill those little tummies and keep everyone cool.  My children have been busily performing in a children’s theater production this summer so the snacks have had to become portable and hearty to keep everyone going.  Here’s a repost of some of our favorites!
Frozen juice ice cubes added to water (cherry is yummy!)
Some snacks that can feed a crowd…
Popcorn (we prefer the stove popped kind, but microwave cuts down on time and mess).  I want to experiment with different seasonings…salt and pepper; parmesan cheese, kettle corn
 Fruit—especially apples with peanut butter, cut up watermelon, and clementines
 Homemade popsicles—I have such good memories of these. I think my mom had a Tupperware thingy to freeze them in!  I plan to experiment a little.  I think freezing different kinds of smoothies will be yummy.  In the past we’ve enjoyed any kind of frozen juice.  These are great for those kiddos avoiding dairy and food coloring because you can choose from a variety of different juices that are naturally colorful!  Watermelon-lime are my all-time favorite.  Those flavors just say, “SUMMER!”
Here’s a tip…if you use frozen juice concentrate, only add half as much water as the can calls for.  This will increase the sugar to water ratio and create less icy popsicles.  I’ve been freezing leftover smoothies to make excellent and nutrition popsicles that also serve as the perfect potty-training incentive.  (Can you tell what we’ve been up to this summer?!)
Want to take a fun challenge?  Here’s a list of 50 homemade popsicle recipes to try!  That should get you through the summer!  Leave a comment and let me know if you try some of these.  I can’t wait to try #17 Honeydew Lime…and I think the moms may need to try one of the coffee flavored pops.  Can you say “Frappuccino popsicle”!!!
Speaking of coffee, here’s a mom-friendly treat…Homemade Iced Coffee!  Click on that link to find a simple tutorial for making your own cold brewed iced coffee that beats the socks off of anything I’ve ever had at Starbucks.  My husband was especially glad I started making this easy, delicious summertime treat!

I like the idea of making dips, too.  Layer Dip wouldn’t work for us because we are a house divided when it comes to both guacamole and sour cream.  But, refried beans with melted cheddar would work. 

And I like to make seasoned cream cheese dip for veggies and crackers.  Here’s my recipe:
Soften a package of cream cheese.  Stir in a pinch of each of these seasonings (or the ones you have on hand): oregano, basil, parsley, garlic.  Whip it until thoroughly mixed.  You can add a little sour cream to make it more creamy and less dense.  For veggies to dip, my family prefers broccoli that has been blanched (dunked in boiling water until the color is bright green and then quickly dunked in ice water to stop the cooking).  This works great for zucchini too.  We also like dipping carrots and celery and my husband loves green onions.  This dip is yummy on crackers also.
Comments are open.  What summertime snacks do you make?
Categories: cream cheese dip, popsicles, snacks, summer | Tags: , , , , | 1 Comment

Summer Veggie Casserole

For some reason putting the word casserole at the end of a dish seems to take it down a knotch or two for me.  I really do like casseroles.  I have nothing against them.  But when I want to convey how yummy something is, that little “casserole” at the end takes away all the fun for me.  So if you are the same way, just trust me–this “casserole” is DELICIOUS!

This is one of my favorites for using up fresh summer vegetables that can be found in abundance (and on clearance!) both at the grocery store and the farmer’s market.  This is also a versatile recipe so feel free to substitute other veggies that you have on hand.  I keep this recipe in our summer and even our fall menu rotation.

The Basic Idea

Layer the veggies and rice like a lasagna and then pour a tangy vinaigrette over it all and bake.  The only drawback in the summer is heating up the oven for such a long time.  To make the best of it, I wrap potatoes and sweet potatoes in foil (or just place them on a baking sheet) so they can bake alongside the casserole and make for an easy lunch or dinner the next day!

Ingredients

  • Summer squash, tomatoes, zucchini, bell pepper, carrots, celery, mushrooms and any other ripe summer produce you have on hand (Thinly slice the squash and tomatoes and keep them separate.  Dice the bell pepper and other veggies and combine them in a bowl.)
  • 2-3 cups rice (if you want to use brown rice, precook it for at least 25 minutes)
  • 1 lb. of sweet or spicy Italian sausage, uncooked
  • Provolone, mozzarella, or muenster cheese (or a combination of cheeses)
  • A simple vinaigrette (combine 1/3 cup olive oil, 2 T white wine vinegar, 2 T parsley, 3 t salt, 3/4 t pepper)

Here is the bowl of diced carrots, bell pepper, mushrooms, and potatoes.

Instructions

  1. In a baking dish place layers of sliced squash followed by a mixture of diced veggies.  
  2. Sprinkle half the amount of rice and half the sausage (taken out of the casings) over the veggies.  
  3. Next layer the sliced tomatoes.  
  4. Repeat the layering process again.  
  5. Finish with a layer of tomatoes.  
  6. Pour vinaigrette over all.  
  7. Cover and bake for 1 hour and 25 minutes at 350.  
  8. Remove cover, top with cheese and bake an additional 15 minutes.

This is a kid-friendly recipe. I had lots of toddler help. The mushrooms and zucchini were soft enough to cut with the child-safe little knife we have. I have plenty of enthusiastic help in the kitchen these days!

 

So, when you have an abundance of ripe tomatoes and summer squash, throw this all together and enjoy a one dish wonder.  It also freezes well so you could experience those summer veggies on a cold winter day.  By the way, I adapted this recipe from In the Kitchen with Mary and Martha: One Dish Wonders (Mary & Martha), a great cookbook!

*This recipe is fun to play around with.  Just so you get an idea of quantities: I made two large dishes of it (see photo at top) using 3 squash, 3 zucchini, 4 potatoes, 1 bell pepper, a handful of baby carrots, a half carton of mushrooms, 3 large tomatoes and a handful of cherry tomatoes.  I just doubled the amount of vinaigrette so that both pans had enough moisture to cook the rice. You can also add more or less rice, and you can really stretch your Italian sausage with this dish.

Categories: dinnertime, kid friendly cooking, main dishes, recipes, summer | Leave a comment

Surviving Morning Sickness

It’s been quiet here on the blog.  The title of this post gives you some clue as to where I have been.  We’ve been blessed with a little one on the way!  Now that the excruciatingly miserable nausea and vomiting are over I thought I’d share some ideas from my survival bag o’ tricks.  I almost titled this post “Managing Morning Sickness.”  Managing is not really an option.  In my experience it’s the other way around.  Morning sickness manages me!  The key is survival.   If you are facing a time of survival during your pregnancy I sincerely hope at least one thing I write will help you through!

I begin with a great big disclaimer:  If you experience morning sickness when you are pregnant these things probably won’t work for you.  Or if they do, they will only work for a few days.  That’s just how it is.  For me, a few days of one trick would get me through and then I’d have to move on to other strategies.  Eating gluten free was troublesome for me because so many things that are gluten free require more prep and cooking time.  I also craved a lot of things that had gluten.  After many weeks of this constant moving target of what works and what doesn’t, it gets tiresome coming up with ideas so that’s why I’m listing mine.  This might help me in the future or maybe, just maybe, it could help you too!

My Experience

I get sick later in the day, not the morning.  I wake up feeling like a half way normal person.  By 10am I start to drag a little.  By 2pm it’s all over and by 4pm, forget it.  I’m either so neaseaus that I can’t see straight or I’m in the bathroom throwing up.  From 4 to 10pm it’s just about all I can do to not beat my head against a wall and try to climb out of my own skin.  Trying to go to sleep is a challenge all on its own.  At some point in the middle of the night I wake up and the neausea is gone.  Weird.  Mysterious.  Maddening.  But the best part of it all is that NOW IT’S OVER!!!  VICTORY!  Someone please give me a gold star or something.  Now, I feel great, no more seeing the world through sea-sickness-green-colored glasses!  Now we’re on to the good part—a wiggly baby growing bigger each day and getting closer and closer to meeting this new little person!  My appetite is still rather odd and unpredictable but at least I’m not swimming is sickness all day!  I usually start feeling better by 16 weeks.  For some reason that is my magic number!

My Bag O’ Tricks

Hydration is Key  Whatever it takes.  I. Must. Drink.  Water made me gag so here’s what I tried:  Lemon water, diluted cranberry juice, tea with lemon, iced tea…stay hydrated at all costs.  I’m still on the lemon or lime in the water kick.  Regular water just isn’t very appealing to me.


Not for the Faint of Heart  Figure out what to do immediately after throwing up.  I drank a cup of Pregnancy Tea to soothe my throat and rehydrate…this became a habit so that I could ensure I replaced fluids right away, even if I couldn’t keep down food.  Plain water tastes atrocious after vomiting.

Get Enough Protein  Most mornings I was able to tolerate Greek yogurt with berries and coconut oil in a smoothie…this had 20 grams of protein in it!  Some people say that if you eat enough protein it will prevent the nausea.  This was not the case with me.  I just made sure to start my morning with a protein rich breakfast and then to keep my snacks very balanced with protein and carbs throughout the day.

All day snacking—almonds, dried fruit, potato chips (salty snacks were a must), veggies with cream cheese, apple with almond butter, a plain apple thinly sliced, fruit salad, fresh berries, cheese stick and crackers, “Kind” Almond Coconut Bar

All day snacking meant that I never left home without a stash of snacks and a bottle of lemon water.  Even if it meant being gone just an hour or so to go to church, I had to plan ahead and have snacks ready to go. Otherwise I risked going too long without eating and that sent me into an even more terrible realm of sickness.

Meat was not very appetizing but I could handle a lot of eggs.  My favorite meal was a fried egg on gluten free toast with cheddar cheese.  My other stand by’s were egg salad with gluten free crackers and deviled eggs.

Go to Meals  baked potato, rice cake with peanut butter, potato salad, roast beef in the crock pot with carrots and potatoes

Some Wacky Things to Try  Using smells and the sensation of cold on my skin was really effective in getting me through some of the most difficult evenings.  I could eat a few more bites of dinner if I held a cotton ball with peppermint oil up to my nose.   The same thing worked with lemon slices.  In the evenings or at bed time I would place a cold rag or ice pack on my head to somehow distract my brain from feeling so sick.  I also ran cold water over my wrists, especially before bedtime.

Timing is everything!  It took me several miserable nights of gagging while brushing my teeth to realize that I should just brush earlier in the day.  As long as I was brushing 2 times per day I figured it didn’t matter when it happened.  Really I needed to figure out the timing of everything to make it happen before the sickness hours began.  This meant that a few key priorities took precedence over everything else first thing in the morning.

Have some mental distraction to make life more enjoyable.  For me, if I had a good book to read that really helped me.  I could sit outside and read while my husband made dinner or I could read while everyone finished dinner.  Lately I’ve enjoyed the No. 1 Ladies Detective Agency Series.  It’s a charming, uplifting series of novels set in Botswana.

In previous pregnancies sucking on little ginger chews that I got at the health food store or sucking on wintergreen mints helped for a day or two.  These are not pleasant to throw up so I avoided them this time around.  Anything with mint or vinegar is absolutely awful to throw up.  Sorry if that’s too much information.  Just keepin’ it real!

Dinner Since I was most sick in the evening I tried to plan ahead and have the least offensive food available for me to eat at that time.  If all else failed I just ate whatever my husband made and tried to get a few bites down even if that was not an appealing food.  At least it was some nourishment.  Since hunger and appetite are gone at this time I rely on conscious thought to tell myself what to eat.  Rarely does anything sound appetizing yet I can’t get by eating nothing at all, that just makes it worse.  So, I say to myself, “Eat this.”  Sometimes it would work.  Other times my gag reflex was so strong that mind over matter would not stand a chance.  Most of the time if I had to cook it in the evening, I was throwing up before dinner was on the table.  This really motivated me to get my kids helping in the kitchen and to let my husband have free reign over the evening meal.  Now it feels so good to be back in the kitchen!

Eat outside if possible.  Stay outside while someone else cooks.  Avoid heating the oven at all costs.  It has a smell, especially when heated over 350 degrees.

Feeding the Family  Now is not the time for optimal nutrition and heroic cooking efforts.  Survival is the key.  Let them cook for themselves as much as possible.  This was SO GOOD for my kids.  Independence is a wonderful thing!  I let them eat more boxed mac n cheese, breakfast cereal, and do it yourself meals like rice cakes with peanut butter, toast, quesadillas, and scrambled eggs.  They ate more smoothies, raw veggies with cream cheese dip, and eggs just because that is what I was typically eating.  My toddler ate many snacks of almonds or yogurt right alongside me.   Because I don’t eat gluten we all really ate very well during this time.  It was SO tempting to just buy boxed or frozen meals for them, but then I would have to eat something completely different and that was just too much work.  My husband did ALL the shopping during this time.  Honestly, I did not enter a grocery store for at least 9 weeks.  He’s amazing!  He is the biggest key to our survival!

Categories: dinnertime, family, gluten free, kid friendly cooking, pregnancy | 5 Comments

Garden Journal, vol. 2

I’m linking to Ginny’s Saturday Garden Journal again today!  (She’s hosting a giveaway, too!) Enjoy!

Our lettuce has come and is almost gone, starting to bolt in places.  It was delicious while it lasted!  Our favorite lunch was a salad with diced apples, cheddar cheese and tangy dressing.  I like my salad with nuts as well.

The herbs are doing well, as are the wildflowers that I planted last year.  Oh, and the blackberries are almost ripe!  Can’t wait!

This is the cover of my daughter's Garden Journal that she made. We just used a blank book and she glued pictures and seed packets to it.

Here's the inside of the journal.

Categories: fun stuff, garden journal, salad, springtime | Leave a comment

Holy Week Blessings

*Did you see my new Easter header?  If you are reading this in an email, click HERE to see it!  If you are looking for instructions to make those adorable bunny cupcakes you can find them HERE!  They are so cute and fun to make!*

I hope your Holy Week and Easter are blessed!

Soul of Christ, sanctify me

Body of Christ, save me

Blood of Christ, inebriate me

Water from the side of Christ, wash me

Passion of Christ, strengthen me

O good Jesus hear me

Within your wounds hide me; separated from you, let me never be

From the evil one protect me

At the hour of my death, call me

And close to you bid me

That with your saints, I may be praising you forever and ever.

Amen.

Categories: Faith, feast days, fun stuff, springtime, Uncategorized | Leave a comment

Ground Turkey Spinach Enchiladas

This is one of the meals in my Spring Menu.  Click HERE to see my whole menu!

(And, no I don’t have a mouth-watering photo to share with you.  We ate the whole darn pan of enchiladas before I remembered to grab my camera!  So enjoy the pretty flowers until I can update with a photo!)

A friend brought these enchiladas after I had a baby.  They were delicious!  So I reworked them to be gluten-free and a bit less time consuming to prepare.  They are more of the flat plate enchilada style rather than the individual rolled enchilada.  The original recipe is HERE in case you want to check it out and make them with flour tortillas.

My Version of Ground Turkey Spinach Enchiladas

*I actually make these half with spinach and half without.  Some people don’t like spinach in their enchiladas.  Can you believe that?!

1 1/2 lbs ground turkey
1 pkg frozen spinach – thawed and drained
2 cups salsa
1 can diced tomatoes
2 cups Mexican blend cheese (or any shredded cheese)
1 8 oz. block cream cheese
ground cumin to taste

12 corn tortillas

In a skillet brown the turkey with the cumin and 1 cup of salsa.  Add the spinach and cream cheese to the browned sausage and mix together.  Now place enough corn tortillas in the bottom of a 9 x 13 baking dish.  Layer the cream cheese mixture  with tortillas like a lasagna.

In a bowl combine the other cup of salsa and the can of diced tomatoes with cumin to taste.  Pour this over the top layer of tortillas and sprinkle with cheese.  Bake in a 350 degree oven for about 20 minutes.  The cheese should be bubbly and browning on top.

We serve with Spanish rice.  Enjoy!

 

Categories: dinnertime, gluten free, main dishes, Uncategorized | Leave a comment

A Prayer for Life

Prayer for Life

Won’t you join me in praying?

The Sisters of Life and the Knights of Columbus are participating in the National Prayer for Life Campaign.  It begins when we celebrate the Solemnity of the Incarnation of Our Lord (March 25th), through Christmas Day 2012–the nine months of Jesus’ gestation!  We will be united each day in lifting up to Almighty God a great prayer for life so that we and the people of our time may see and respond to the incomparable dignity and value of every human being. Visit www.nationalprayerforlife.org for more details!

Categories: Faith, family, Uncategorized | Leave a comment