I’m just typing this blog a few minutes before I have to give my last presentation at St. Matthew’s Catholic Church in Statesboro, GA.  Although the church was described to me as “way out there”, I have found it to be very “in the mix!”  The pastor, Fr. McKeown, a friend from my seminary days is leading a wonderful parish!  He is also the vocation director for the Diocese of Savannah, GA, so you know the man is busy!  Along with his assistant Jonathon, the pastor emeritus in residence, Fr. Smith, and the wonderful parishioners and staff of St. Matthews, I must say I was very, very impressed!  I’ll have a few photos that I’ll eventually have the web people publish.  These will actually be lots of fun to put on the web because it will be of big FOODIE experiences - such as a trip to a produce farm (Jamie Brannen) and an award winning rib and barbecue restaurant (The Rib Shack).  I’ll definitely keep y’all(hear that Suthr’n in me?) posted in upcoming blogs and blasts about this enthusiastic parish mission experience.  I just wanted to do a quick shout out and congratulate this parish for a vibrant faith life! 

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• 3 packages chopped frozen spinach or greens
• 1 onion, chopped
• 1 Tbsp or 3 cloves garlic, chopped
• 5 stalks of celery, chopped
• 2 tomatoes, chopped
• 5 potatoes or yams, chopped
• 2 Tbsp oil
• Salt (to taste)

Instructions

Boil spinach or greens until soft.  Strain and set aside.  Cook potatoes, or yams, and set aside.  Add oil to a frying pan.  Panfry onions, garlic, and celery for 10 minutes.  Add tomatoes and fry for an additional 5 minutes.  Add spinach, or greens, and salt.  Cook on medium for 10 minutes.  Add yams or potatoes and serve.

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Click Here to read last week’s email blast, “Fasting as Spiritual Food”

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