As the 40 days of Lent draw near their end, this week, we celebrate two important saints: Patrick and Joseph. (In the Church calendar in the US, St. Patrick's Day is only an optional memorial, but more people celebrate it than most days that rank higher.)

Both of these days have strong ethnic ties and strong associations with food.

Saint Patrick's Day is March 17th. As most people know, Saint Patrick is the patron saint of Ireland, being credited with converting the nation to Christianity. In the US, people of Irish heritage (or people who wish they had Irish ancestors) celebrate their history and culture with parades and festive meals of corned beef and cabbage accompanied by soda bread. Unfortunately, it too often just becomes an excuse to drink green beer to excess. Of course, the next morning, there are LOTS of conversions!

Saint Joseph's Day is March 19th. The Catholic Church celebrates it as a solemnity — the highest ranking of feast day. This solemnity holds a special place for those of Italian heritage. In Sicily, the celebration is marked by a special pastry — the zeppole. A zeppole is a type of donut fried in oil. It may be dusted with sugar or filled with cannoli cream. In either case, it goes brilliantly with strong coffee. Throughout Italy, you can find the wonderful tradition of saint Joseph's table. This table, heavily laden with the best food a family can provide, is made available to all comers. Everyone — young and old, rich and poor, friend or stranger — is invited to stop by and grab a plate of food to warm the belly and some hospitality to warm the soul.

Even in the midst of the Lenten desert, we take these moments to remember and celebrate — and to share with those around us.