Some prayers.

Tom has recently memorised the act of contrition prayer. Up until this term, I haven't really spent much time teaching the children to memorise prayers. I can see that doing simple memory work with them has helped them in all areas of learning.

This is the act of contrition he has learnt.

O my God, I am heartily sorry for having offended you, and I detest all my sins, because of Your just punishments, but most of all because they offend You, my God, who are all-good and deserving of all my love. I firmly resolve, with the help of Your grace, to sin no more and to avoid the near occasion of sin.

Some other prayers I want them to learn are:

A morning offering:

O Jesus,
through the Immaculate Heart of Mary,
I offer You my prayers, works,
joys and sufferings
of this day for all the intentions
of Your Sacred Heart,
in union with the Holy Sacrifice of the Mass
throughout the world,
in reparation for my sins,
for the intentions of all my relatives and friends,
and in particular
for the intentions of the Holy Father.

Amen.

Guardian Angel Prayer:

Angel of God, my guardian dear,

to whom God's love commits thee here,

forever this day be at my side,

to light and guard, to rule and guide.

Amen.

Tasty Tuesday: Chicken Vegetable soup

Since it is the middle of winter here, we are enjoying lots of soups. I made up a chicken vegetable soup last Sunday that was delicious.

Here is the recipe I used but I changed a few things around with the vegetables we already had. I also used a whole chicken rather than chicken legs and made my own stock with the chicken.

Ingredients.

1 tbspn oil.

2 leeks.

1 medium onion.

1 garlic clove.

3 carrots.

3 zucchini.

3 celery sticks

8 cups chicken stock.

1 whole chicken.

1.5 cups split peas or soup mix.

1 turnip diced.

Start making chicken stock by putting the chicken in water. Bring to the boil and then simmer for 3-4 hours, skimming often.

heat oil in frying pan and add onion, leeks and garlic. Cook until leeks and onions are transparent.

When stock is cooked, remove chicken from stock and take meat off bones.

place chicken, vegetables, split peas and stock into saucepan together. Bring to the boil then reduce heat and simmer for 1 hour. Add salt and pepper to taste.

Serve with bread rolls.