|photo credit New York Public Library|
she took his words to heart, and joined the Sisters of Mercy in Pittsburgh (who founded the hospital where i work today!). a few years after taking her vows, she formed a new religious order called the Sisters of the Blessed Sacrament. the Sisters founded dozens of schools and mission centers, focusing on providing services to Native American and African American children. in 1915, she founded a secondary school for African Americans in Louisiana, which would later become Xavier University. throughout her life, she was mentored by Saint Frances Xavier Cabrini, who incidentally is the saint i chose to focus on this year.
after retiring at age 77, St. Katharine Drexel devoted her time and energy to prayer and religious writing. she died on March 3, 1955, at the age of 96.
|photo credit Catholic Online|
Collect for the Day:
God of love, you called Saint Katharine Drexel to teach the message of the Gospel and to bring the life of the Eucharist to the Native American and African American peoples; by her prayers and example, enable us to work for justice among the poor and the oppressed, and keep us undivided in love in the Eucharistic community of your Church. Through our Lord jesus Christ, your Son, who lives and reigns with you in the unity of the Holy Spirit, one God, forever and ever.
we celebrated with a modern-day Native American feast: sausage & spinach-stuffed acorn squash, Grands buttermilk biscuits (because i'm classy), and blueberry cobbler. i made the cobbler for the first time from a recipe in Taste of Home's Every Slow Cooker and One Dish Recipes 2010 cookbook, and it's a keeper! the original recipe suggests making it in a 1 1/2 quart slow cooker. i used my 5 quart slow cooker and adjusted the amount of butter, and it turned out just fine.
Prep Time: 10 minutes
Cook Time: 3 hours
Makes: 6 servings
1 - 21 oz can blueberry pie filling
1 - 9 oz package yellow cake mix
1/4 c. chopped pecans (optional - I left them out)
1/4 c. butter, melted (or 1/2 c. if using a larger slow cooker)
Vanilla ice cream or whipped cream for serving
Place pie filling in greased slow cooker. Sprinkle with cake mix and pecans if desired. Drizzle with butter. Cover and cook on high for 3 hours, or until topping is golden brown. Serve warm with ice cream or whipped cream.
St. Katharine Drexel, pray for us!