Deacon Anthony Dudzic passed away April 19, Divine Mercy Sunday, at his home.He was 89 years old.During the latter part of his diaconal ministry, he was a Deacon at St. Mary’s Parish in Littleton.
Born in Hamilton Ontario, Canada on October 18, 1930 to Katherine and Stanley Dudzic, he graduated from Villanova University and Ottawa University Medical School.His profession led him to meet and eventually marry a nurse named Pamela Smith.The couple was married on June 18, 1960. He practiced medicine as a psychiatrist for over 40 years living in Southbury, Conn., Weston, Vt., Scottsdale, Ariz., and Littleton Colo.He was a devout Catholic.He and his wife raised his three sons; David, Paul and Gregory, in the Church.
On December 1, 1978, Anthony was ordained by Archbishop Wheaton in Hartford, Conn.He faithfully served the Church as a Deacon for 42 years in the Archdiocese of Hartford, the Diocese of Phoenix and in the Archdiocese of Denver.As a Doctor in Psychology, he was gifted with an ability to provide mental healing and spiritual counseling to those in need.
“Although retired from his profession while in Denver, he continued to utilize his skills in his ministry,” said Deacon Joseph Donohoe, Director of Deacon Personnel.“His prayerful disposition gave him the confidence to do well in his interaction with others.”
Deacon Anthony is survived by his wife, Pamela, his three sons and their wives along with three grandchildren.
A private Funeral Mass and burial was celebrated by Archbishop Samuel Aquila with family at St. Mary’s Church in Littleton.
COMING UP: Preparing your Home and Heart for the Advent Season
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The Advent season is a time of preparation for our hearts and minds for the Lord’s birth on Christmas. It extends over the four Sundays before Christmas. Try some of these Ideas to celebrate Advent in your home by decorating, cooking, singing, and reading your way to Christmas. Some of the best ideas are the simplest.
Special thanks to Patty Lunder for putting this together!
Handprint Advent Wreath for Children Bring the meaning of Advent into your home by having your kids make this fun and easy Advent wreath.
Materials – Pink and purple construction paper – Yellow tissue or construction paper (to make a flame) – One piece of red construction paper cut into 15 small circles – Scissors – Glue – Two colors of green construction paper – One paper plate – 2 empty paper towel tubes
1. Take the two shades of green construction paper and cut out several of your child’s (Children’s) handprints. Glue the handprints to the rim of a paper plate with the center cut out.
2. Roll one of the paper towels tubes in purple construction paper and glue in place.
3. Take the second paper towel and roll half in pink construction paper and half in purple construction and glue in place.
4. Cut the covered paper towel tubes in half.
5. Cut 15 small circles from the red construction paper. Take three circles and glue two next to each other and a third below to make berries. Do this next to each candle until all circles are used.
6. Cut 4 rain drop shapes (to make a flame) from the yellow construction paper. Each week glue the yellow construction paper to the candle to make a flame. On the first week light the purple candle, the second week light the second purple candle, the third week light the pink candle and on the fourth week light the final purple candle.
A Meal to Share during the Advent Season
Slow-Cooker Barley & Bean Soup
Make Sunday dinner during Advent into a special family gathering with a simple, easy dinner. Growing up in a large family, we knew everyone would be together for a family dinner after Mass on Sunday. Let the smells and aromas of a slow stress-free dinner fill your house and heart during the Advent Season. Choose a member of the family to lead grace and enjoy an evening together. This is the perfect setting to light the candles on your Advent wreath and invite all to join in a special prayer for that week.
Ingredients: – 1 cup dried multi-bean mix or Great Northern beans, picked over and rinsed – 1/2 cup pearl barley (Instant works great, I cook separate and add at end when soup is done) – 3 cloves garlic, smashed – 2 medium carrots, roughly chopped – 2 ribs celery, roughly chopped – 1/2 medium onion, roughly chopped – 1 bay leaf – Salt to taste – 2 teaspoons dried Italian herb blend (basil, oregano) – Freshly ground black pepper – One 14-ounce can whole tomatoes, with juice – 3 cups cleaned baby spinach leaves (about 3 ounces) – 1/4 cup freshly grated parmesan cheese, extra for garnish
1. Put 6 cups water, the beans, barley, garlic, carrots, celery, onions, bay leaf, 1 tablespoons salt, herb blend, some pepper in a slow cooker. Squeeze the tomatoes through your hands over the pot to break them down and add their juices. Cover and cook on high until the beans are quite tender and the soup is thick, about 8 hours.
2. Add the spinach and cheese, and stir until the spinach wilts, about 5 minutes. Remove the bay leaf and season with salt and pepper.
3. Ladle the soup into warmed bowls and serve with a baguette.