Thursday, March 17, 2011

St. Patrick Enlightener of Ireland

As a teenager he was kidnapped, taken from Briton (Scotland) to Ireland and forced into service as a shepherd. His response was a life of prayer. He prayed day and night. Let us strive to emulate Patrick who in the face of difficulties turned his thoughts toward God instead of ourselves. Let us be an example to our children by praying with them frequently and praying for them often.
Listen to the life of St. Patrick on the saint of the day podcast

You can read more at orthodoxwiki too.

Troparion - Tone 3

Holy Bishop Patrick,
Faithful shepherd of Christ's royal flock,
You filled Ireland with the radiance of the Gospel:
The mighty strength of the Trinity!
Now that you stand before the Savior,
Pray that He may preserve us in faith and love!

Kontakion - Tone 4

From slavery you escaped to freedom in Christ's service:
He sent you to deliver Ireland from the devil's bondage.
You planted the Word of the Gospel in pagan hearts.
In your journeys and hardships you rivaled the Apostle Paul!
Having received the reward for your labors in heaven,
Never cease to pray for the flock you have gathered on earth,
Holy bishop Patrick!

Prayer of Saint Patrick

Christ be with me, Christ within me,
Christ behind me, Christ before me,
Christ beside me, Christ to win me,
Christ to comfort and restore me.

Christ beneath me, Christ above me,
Christ in quiet, and in danger,
Christ in hearts of all that love me,
Christ in mouth of friend and stranger.

To celebrate This day with your kids during lent you could eat like he probably did and have porridge and fish and flatbread. see web page re 5th century Irish diet.


1 cup large-flake rolled oats
1 cup whole wheat flour
3/4 tsp salt
1/2 tsp baking soda
1/4 cup margerine softened
2 tbsp malt syrup or honey

In food processor, process oats until finely ground, about 2 minutes. In large bowl, whisk together oats, whole wheat flour, salt and baking soda. Stir in margerine and malt syrup to form soft, crumbly dough. With fork, stir in 1/2 cup (125 mL) water to make soft ragged dough.

With lightly floured hands, press dough into ball; cover with tea towel and let stand for 10 minutes. Divide in half.

On lightly floured surface; roll out each half into 16- x 12-inch (40 x 30 cm) paper-thin rectangle; prick all over with fork. Transfer to greased or parchment paper–lined baking sheet.

Lightly brush with water; bake in 400°F (200°C) oven, rotating halfway through, until golden and crisp, about 10 minutes. Let cool on pan on rack. Break into pieces. (Make-ahead: Store in airtight container for up to 1 week.)

No comments: