Come, follow Me, I will make you fishers of men.
Read more about Saint Andrew here; The Golden Legend has the Life of Saint Andrew here, with several of his miracles, including an interesting story about a bishop who was ensnared by the devil in the shape of a beautiful woman.
As seen yesterday, unmarried women invoke his help in finding a husband.
A fisherman, he is the patron of those who take their livelihoods from the sea - not only fishermen, but fishmongers and fish dealers - and even those for whom fishing is not an occupation but a hobby, such as anglers. If for some reason the fish aren't biting, say a quick prayer to Saint Andrew. He'll understand.
Please pray for fishermen and mariners and those who make their living from the sea.
He is the patron of the countries of Greece, Russia, Romania, and Scotland, of the Greek province of Achaia and its capital Patras (where Andrew was martyred); of the Italians cities of Amalfi, Antey-Saint-Andre, Cartosio, Conflenti, Grognardo, and Samolaco; the German cities of Berchtesgaden and Lampertheim; of Burgundy, France; Encinasola, Spain; Luqu, Malta; and Plymouth, England; of the dioceses of Constantinople, Grand Rapids, Michigan, and Victoria, British Columbia.
For dinner tonight, the main course should be fish, fixed in the manner of one of the countries of which he is a patron, like this Russian recipe for SALMON STEAKS WITH CAVIAR SAUCE:
You will need 1 salmon steak, 1 inch thick, for each serving. This recipe serves 2; if you are serving more than that, you will probably need to double the amount of ingredients for the sauce.
You can make the sauce while the steaks are broiling.
Sprinkle a little salt and lots of pepper on one side of each salmon steak and rub it in; brush with cooking oil. Broil, oiled side up for 8 minutes. Turn steaks over, brush with oil, and broil for 8 minutes.
Separate 2 eggs; save whites for another use. Put yolks in a medium-sized bowl; beat lightly and stir in 1 teaspoon of fresh lemon juice.
In a saucepan, melt 1/4 cup of butter; stir in 1/4 cup of flour until smooth and bubbly, then stir in 1-1/2 cups of milk. Stir over low heat until sauce is thickened.
Add the hot sauce to the egg yolks a little at a time, mixing well with each addition. When steaks are done, stir 2 tablespoons of caviar into the sauce, season with salt to taste (if it needs it), and pour over the steaks. Serve immediately.
To accompany this repast? Perhaps St. Andrew's Ale, from the Belhaven Brewery Company of Scotland. Or a Chardonnay from St. Andrew's Estate in Adelaide Plains, Australia.
For dessert, you can find a recipe for Saint Andrew's Walnut Cake here and one for "Tandry Wigs" (also called Tandrew Cakes), which seem to be a lot like the St. Catherine Wigs of November 25th.
