Son Rise Morning Show - Son Rise Morning Show 2026.06.25

Good morning! On today’s show, Matt Swaim and Anna Mitchell welcome pastoral counselor Kevin Prendergast to discuss the connection between self-knowledge and the virtue of humility. Other guests include Courtney Brown on what Pope John Paul II and Pope Leo have had to say about the dignity of labor, and Rita Heikenfeld with Bible Foods. Plus news, weather, sports, and more… ***** St. Thomas More Prayer Give me Your grace, good Lord, to set the world at nought, to set my mind fast upon You. And not to hang upon the blast of men’s mouths. To be content to be solitary. Not to long for worldly company, little and little utterly to cast off the world, and rid my mind of all the business thereof.  Gladly to be thinking of God, piteously to call for His help, to lean unto the comfort of God, busily to labor to love Him. To have continually in mind the passion that Christ suffered for me; for His benefits incessantly to give Him thanks. To think my most enemies my best friends, for the brethren of Joseph could never have done him so much good with their love and favor as they did him with their malice and hatred. ***** RECIPES FROM RITA: EASY REFRIGERATOR DILL PICKLES For pickles, choose cucumbers with thinner skins, crisper flesh and smaller seed cavities. I would stay away from the big straight 8 type slicing cucumbers. They contain a lot of water and seeds, and may go soft in the brine. Ingredients:2 quart jars1-1/4 cups distilled white vinegar (5% acidity)3 tablespoons kosher salt1- 2 tablespoons sugar or substitute – I used 2 teaspoons sugar2 cups cold water2 pounds or so unpeeled pickling, Persian, English or your favorite smallish cucumbers, cut into halves or spears or thick slices – enough to fill 2 quart jars2 tablespoons coriander seeds6 large garlic cloves, peeled and halved1 teaspoon mustard seeds¼ teaspoon red pepper flakes – optional16 dill sprigs dill or 2 teaspoons dried dill weed (not seed) per jarOptional: a few slices colored bell pepper Instructions:Over low heat, combine vinegar, salt and sugar in saucepan. Whisk until salt and sugar are dissolved. Don’t let it boil, just warm enough to dissolve the salt and sugar.Whisk in cold water. Let cool to room temperature or refrigerate brine until ready to use.Put cucumbers and peppers, if using, into 2 quart jars.Dividing evenly, add coriander, garlic, mustard, red pepper flakes, dill, and brine into jars. If necessary, add a bit of cold water to the jars until brine covers cucumbers.Cover and refrigerate about 24 hours, then serve. The pickles will keep in the refrigerator for up to one month. ***** Full list of guestsSee omnystudio.com/listener for privacy information.