Good Saint Joseph by Lawrence Lovasik Read your children this book about the legend of the swallows - "las golondrinas" - returning to the Mission of Capistrano on St. Joseph's Day
The Song of the Swallows by Leo Politiabove by completing instructions included on the pdf download from the Virtual St. Joseph Altar.
Honor Fathers by making dad breakfast, cards, or a cake for when he gets home from work. Take father and child photos.
Make homemade pretzels and teach your children the history of pretzels and their association with Lent and St. Joseph's feast day (one of many recipes below). They can say the below pretzel prayer to reinforce the significance of prayer and fasting during. The pretzel represents the shape of the penitent's crossed arms, and was a traditional Lenten food in central European towns. Pretzels are traditionally eaten throughout Lent, and in some places are especially associated with Saint Joseph's Day which usually falls within Lent. "According to pretzel maker Snyder’s of Hanover, a young monk in the early 600s in Italy was preparing a special Lenten bread of water, flour and salt. To remind his brother monks that Lent was a time of prayer, he rolled the bread dough in strips and then shaped each strip in the form of crossed arms, mimicking the then popular prayer position of folding one’s arms over each other on the chest. The bread was then baked as a soft bread, just like the big soft pretzels one can find today. Because these breads were shaped into the form of crossed arms, they were called bracellae, the Latin word for "little arms." From this word, the Germans derived the word bretzel which has since mutated to the familiar word pretzel." (from CERC). Pretzel Prayer Heavenly Father, we ask you to bless these little breads. Each time we eat them, may we be reminded of the special season of prayer and fasting that we are keeping. May they remind us of our need to come closer to you in prayer. May they remind us of those in need. Keep your loving arms around us, O Father, to protect us always, through Jesus Christ our Lord. Amen. Soft, Hot Pretzel Recipe (from Women for Faith & Family) Combine in a mixing bowl: 1 cup warm water 1 package (1 1/2 T) active dry yeast 1 tsp sugar Add and beat at least 3 minutes: 1 1/2 cups sifted all purpose flour 2 Tbsp soft butter 1/2 tsp Tbsp sugar Stir in 1 1/4 cups sifted all purpose flour and knead until the dough loses its stickiness. Let the dough rise in a covered greased bowl until it is doubled in bulk (this is called "proofing" the dough). Punch down and divide it into 12 pieces. Roll each piece into a long rope and form it into a pretzel shape. Place the pretzels on a greased baking sheet and let them rise until almost doubled in bulk. Preheat oven to 475°F. In a large non aluminum kettle, prepare a boiling solution of 4 cups water 5 tsp baking soda With a slotted spoon, carefully lower the pretzels into the water and boil about 1 minute or until they float to the top. Return them to the greased sheet. Sprinkle them with coarse salt. (Sea salt or Kosher salt.) Bake the pretzels until they are nicely browned, about 10-12 minutes. Pretzels are best when eaten while still warm, but they may be stored in an air tight container for up to a week, or frozen. (Makes twelve 6 inch pretzels) Make St. Joseph cream puffs (Sfinge di San Giuseppe). Use this recipe at Catholic Cuisine.