Today is the Feast Day of Saint Francis of Assisi. He is the patron saint of animals and the environment. Many churches hold a special mass outdoors so children can bring their beloved pets to church for a blessing. Often churches ask the faithful to bring animal food or blankets that can be collected and donated to a local animal shelter.
There are those who believe Saint Francis could speak with the animals, and that they understood him. It is said he once spoke to a flock of birds that took to the sky in the shape of a cross.
Saint Francis is widely credited with setting up the first nativity scene in 1223 to celebrate Christmas.
He was a man who believed that actions spoke louder than worlds. He instructed followers to “Preach the Gospel at all times, and when necessary, use words.” That is to say that our actions should convey God’s word.
Saint Francis was called home to heaven on October 4, 1226 in Portiuncula, Italy. Two years earlier, on September 14, 1224 he became the first person to receive the Stigmata. His hands, feet and side were all marked with the wounds of Christ after receiving a vision.
It’s easy to get wrapped up in our own lives. God sends us people like Saint Francis of Assisi to reminds us to stay humble and in service of others. We all have saintly abilities, so let them shine.
One of the simplest ways to honor the day would be to donate to an animal shelter. It wouldn’t cost much and only take a minute of time, but would make a big difference in for animals there.
On the food front, today is Taco Day. Aren’t we lucky to have back to back taco days? One for soft shells, the other for any taco that strikes our fancy – from crunchy to wraps to fry bread. Enjoy!
Spicy Crunch Tacos
1 medium Yellow Onion, chopped
2 cups Lettuce, shredded
3 Roma Tomatoes, dices
1 lb Ground Beef
1/2 lb Chorizo
1 tablespoon Taco Seasoning
1 (8 oz) can Tomato Sauce
12 Crunchy Taco Shells
1-1/2 cups Mild Cheddar Cheese
1 cup Sour Cream
1 cup Salsa
Heat oven to 250-degrees.
Peel and chop onion, set aside. Stack lettuce leaves, roll into a cigar, shred and set aside. Dice tomatoes, set aside.
In large skillet, brown ground beef, chorizo and onion over medium heat for until meat is thoroughly cooked, about 10 minutes; stirring frequently. Drain, return to the skillet.
Stir in taco seasoning and tomato sauce. Reduce heat to low; cover and simmer 10 minutes.
While the filling simmers, arrange taco shells on a rimmed baking sheet. Heat in the oven for 5 minutes.
To assemble, layer filling, cheese, lettuce and tomatoes into each shell. Top with sour cream and salsa as desired, serve and enjoy.