Paella is a classic dish in Spanish cuisine that consists of a simple combination of rice, seafood, and vegetables. It is flavored with the spice saffron, which comes from a type of crocus flower. The delicate stigmas and styles of the flower are carefully plucked by hand when it's in bloom and then dried. Even the tiniest pinch of saffron, ground with a mortar and pestle, can add a strong, earthy fragrance and flavor that leaves a deep impression on the palate and memory.
Jesus took the seven loaves and few fish given to him by his disciples and fed a large crowd. This story is similar to the use of saffron or even the mustard seed of faith. God can take what seems like small or insignificant offerings and create great things with them.
Let us pray that we don't underestimate the little we have to offer in terms of our gifts, talents, and stewardship. Instead, may we offer them with faith that God will use them in great ways.
Homily for the Feast of Saints Philip and James, Apostles
Homily for the Memorial of Saint Athanasius
Homily for Wednesday of the 5th Week of Easter
Homily for Tuesday of the 5th Week of Easter
Homily for the Memorial of St. Catherine of Siena
Homily for the 5th Sunday of Easter
Homily for Saturday of the 4th Week of Easter
Homily for Friday of the 4th Week of Easter
Homily for the Feast of St. Mark, Evangelist
Homily for Wednesday of the 4th Week of Easter
Homily for Tuesday of the 4th Week of Easter
Homily for Monday of the 4th Week of Easter
Homily for the 4th Sunday of Easter
Homily for Saturday of the 3rd Week of Easter
Homily for Friday of the 3rd Week of Easter
Homily for Thursday of the 3rd Week of Easter
Homily for Wednesday of the 3rd Week of Easter
Homily for Tuesday of the 3rd Week of Easter
Homily for Monday of the 3rd Week of Easter
Homily for the 3rd Sunday of Easter
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