Thursday, 26 December 2013
New Poll Alert
I always value your opinions....People who answer "yes and no", please feel free to explain in comments......your answer.
Book Banning in The United States
...includes Diary of A Young Girl, Anne Frank.
And, you think we are not losing our freedoms?
http://rt.com/usa/us-schools-ban-books-696/
And, you think we are not losing our freedoms?
http://rt.com/usa/us-schools-ban-books-696/
Searching--Can You Help?
I have been looking for a picture of Virgo Potens to have and carry around with me. I have not found one. I do not have access to a printer at this time.
Does anyone have one or know where to get one?
There is one on the side of this blog.
Thanks, STM
Does anyone have one or know where to get one?
There is one on the side of this blog.
Thanks, STM
"Privacy Matters" Make This Go Viral
How right this young man is--only in the privacy of our minds and hearts do we find God with us. Immanuel, who comes to us daily in Holy Communion, must be heard in the private moments we can glean.
Will our relationship with Christ be damaged by this invasion of privacy, or rather the destruction of privacy?
Yes. Those of us who have learned or are learning to hear God in the silence of privacy will be saved.
Others may not be. Future generations may not know the privacy needed to be with God.
Privacy matters.
Will our relationship with Christ be damaged by this invasion of privacy, or rather the destruction of privacy?
Yes. Those of us who have learned or are learning to hear God in the silence of privacy will be saved.
Others may not be. Future generations may not know the privacy needed to be with God.
I know this is old by a few days--Two Popes
But, I could not resist putting this on the blog. Video of the meeting is on this link.
http://video.repubblica.it/dossier/il-nuovo-papa/vaticano-l-incontro-dei-due-papi-per-gli-auguri-di-natale/151136/149641
http://video.repubblica.it/dossier/il-nuovo-papa/vaticano-l-incontro-dei-due-papi-per-gli-auguri-di-natale/151136/149641
Oh My Goodness
One of my dear friends raised money in the annual Boxing Day Dip into the English Channel at Folkestone this morning.
BRRRR...
She is a strong lady! Congratulations!
Catholics, if you do not think this will happen HERE--you are on a different planet
http://www.independent.ie/world-news/middle-east/christmas-bomb-attacks-kill-34-in-baghdads-christian-areas-29866146.html
Substitute the name of the cities of Boston or Chicago for Baghdad....
Matthew 10:17-22
New Revised Standard Version Catholic Edition (NRSVCE)
17 Beware of them, for they will hand you over to councils and flog you in their synagogues;18 and you will be dragged before governors and kings because of me, as a testimony to them and the Gentiles. 19 When they hand you over, do not worry about how you are to speak or what you are to say; for what you are to say will be given to you at that time;20 for it is not you who speak, but the Spirit of your Father speaking through you. 21 Brother will betray brother to death, and a father his child, and children will rise against parents and have them put to death; 22 and you will be hated by all because of my name. But the one who endures to the end will be saved.
Gospel of today's Mass...
Gospel of today's Mass...
If I were the Pope...
...people would be thinking of leaving the Church because of me. Why?
Here is a short list of criticisms against Pope Supertradmum.
"STM is too judgmental.
STM has sins in her past and she still sins.
STM really is far from being a saint.
STM is not a scholar like Benedict.
STM is too clerical and has not criticized clericalism.
STM does not go to confession weekly any more.
STM at one time hung around Marxists and has read Gramsci.
STM wears hats, not mantillas to Mass.
STM does not talk about subsidiarity.
STM has her favorite priests, bishops and cardinals-favoritism.
STM does not wear red shoes, and sometimes prefers the company of the poor.
STM writes too much, and talks too much. She is from the New World, therefore, she lacks credibility.
I always like Benedict better...."
It occurred to me today that those who are thinking of leaving the Church because of Pope Francis should just look in the mirror.
Cardinals voted for Pope Francis, not the Holy Spirit.
Get over it....stay in the Church and help make it stronger. Be the Church Militant.
That is our job.
Here is a short list of criticisms against Pope Supertradmum.
"STM is too judgmental.
STM has sins in her past and she still sins.
STM really is far from being a saint.
STM is not a scholar like Benedict.
STM is too clerical and has not criticized clericalism.
STM does not go to confession weekly any more.
STM at one time hung around Marxists and has read Gramsci.
STM wears hats, not mantillas to Mass.
STM does not talk about subsidiarity.
STM has her favorite priests, bishops and cardinals-favoritism.
STM does not wear red shoes, and sometimes prefers the company of the poor.
STM writes too much, and talks too much. She is from the New World, therefore, she lacks credibility.
I always like Benedict better...."
It occurred to me today that those who are thinking of leaving the Church because of Pope Francis should just look in the mirror.
Cardinals voted for Pope Francis, not the Holy Spirit.
Get over it....stay in the Church and help make it stronger. Be the Church Militant.
That is our job.
On Sharing with The Saints
God blessed me with a day yesterday of being with old friends, all of whom are saints. I h.ave known this family for nine years
We got together after the Tridentine Mass at St. Alphonsus, which was beautifully sung by the schola.
These are TLM people who I have known for a long time My son use to hang around with their kids when those kidsand he were teens.
As my son and I are separated by thousands of miles, being with his old chums and the parents of his old chums brought great cheer to me, as it was like being with a real Catholic family.
One of the young women in the family who is married, her mother and I talked about God and the things of God for hours. The early Christian community must have been like this house-full of hospitality and many children and grandchildren focused on God.
Five of us said the rosary together.
I pray that all Catholic families would be like this-open, prayerful, orthodox, lovers of the Latin Mass.
God blessed me yesterday.....
We got together after the Tridentine Mass at St. Alphonsus, which was beautifully sung by the schola.
These are TLM people who I have known for a long time My son use to hang around with their kids when those kidsand he were teens.
As my son and I are separated by thousands of miles, being with his old chums and the parents of his old chums brought great cheer to me, as it was like being with a real Catholic family.
One of the young women in the family who is married, her mother and I talked about God and the things of God for hours. The early Christian community must have been like this house-full of hospitality and many children and grandchildren focused on God.
Five of us said the rosary together.
I pray that all Catholic families would be like this-open, prayerful, orthodox, lovers of the Latin Mass.
God blessed me yesterday.....
St. Stephen's Day Food
Cannelloni is one of the foods in some countries for St. Stephen's Day. One recipe, including the making of the pasta is here, taken from http://lidiasitaly.com/recipes/detail/1092
Part of the idea of making cannelloni on the day after Christmas is that one could use leftover meat.
For the pasta:
2 cups all-purpose flour, plus more for working the dough
2 large whole eggs
¼ cups extra-virgin olive oil
3 tablespoons water
For the filling:
¼ cup extra-virgin olive oil
1 large onion, finely chopped
1½ pounds ground pork
1 cup dry white wine
2 medium carrots, finely chopped
2 celery stalks, finely chopped
2 teaspoons kosher salt
1 teaspoon chopped fresh rosemary
2 tablespoons tomato paste
1 quart hot chicken stock
10 ounce bag fresh spinach, roughly chopped
8 ounces mortadella, finely chopped
2 cups Grana Padano or Parmigiano-Reggiano
¼ cup chopped fresh Italian parsley
Zest of 1 lemon
For the besciamella:
1 quart low-fat or whole milk
2 fresh bay leaves, or 3 dried bay leaves
3 tablespoons unsalted butter
¼ cup all-purpose flour
¾ teaspoon kosher salt
Pinch freshly grated nutmeg
Pinch white pepper
3 tablespoons grated Grana Padano or Parmigiano-Reggiano
For the assembly of the cannelloni:
1½ cups Marinara sauce
½ cup grated Grana Padano or Parmigiano-Reggiano
2 cups all-purpose flour, plus more for working the dough
2 large whole eggs
¼ cups extra-virgin olive oil
3 tablespoons water
For the filling:
¼ cup extra-virgin olive oil
1 large onion, finely chopped
1½ pounds ground pork
1 cup dry white wine
2 medium carrots, finely chopped
2 celery stalks, finely chopped
2 teaspoons kosher salt
1 teaspoon chopped fresh rosemary
2 tablespoons tomato paste
1 quart hot chicken stock
10 ounce bag fresh spinach, roughly chopped
8 ounces mortadella, finely chopped
2 cups Grana Padano or Parmigiano-Reggiano
¼ cup chopped fresh Italian parsley
Zest of 1 lemon
For the besciamella:
1 quart low-fat or whole milk
2 fresh bay leaves, or 3 dried bay leaves
3 tablespoons unsalted butter
¼ cup all-purpose flour
¾ teaspoon kosher salt
Pinch freshly grated nutmeg
Pinch white pepper
3 tablespoons grated Grana Padano or Parmigiano-Reggiano
For the assembly of the cannelloni:
1½ cups Marinara sauce
½ cup grated Grana Padano or Parmigiano-Reggiano
Make the pasta: Put the flour in the bowl of a food processor and pulse to aerate. In a measuring cup, mix together the eggs, oil and 3 tablespoons water in a separate bowl, and pour through the feed tube into the food processor while running. Process until the dough forms a ball and sticks to the blade, about 30 seconds. Add more water or flour as necessary to achieve the right consistency – a smooth, homogenized, compact dough. Transfer the dough to a floured work surface and knead a few times, just to bring it together. Wrap the dough in plastic and let rest for an hour. In the meantime, make the filling and the besciamella sauce.
Make the filling: In a large skillet, heat the olive oil over medium heat. Toss in the onion, and cook until it starts to soften, about 5 minutes. Add the ground pork, and cook, crumbling with a wooden spoon, until no longer pink, about 5 minutes. Pour in the white wine, and cook until the wine and meat juices have cooked away and the meat is sizzling, about 10 minutes.
Add the carrots, celery, salt and rosemary. Push the vegetables and meat to the side to clear a “hot spot” in the pan to plop in the tomato paste. Let the tomato paste toast a minute or two, then stir it into the meat and vegetables. Pour in the hot chicken stock, and simmer until thickened and the flavors come together, about 10 minutes. Add the spinach, and cook until tender, about 5 minutes. Scrape filling into a bowl to cool. When cooled, stir in the mortadella, grated cheese, parsley, and lemon zest.
Make the sauce: Warm the milk with the bay leaves in a small saucepan. Melt the butter in a medium saucepan over medium heat. When melted, stir in the flour to make a smooth paste. Cook, stirring with a wooden spoon until roux smells toasty but has not darkened in color, about 4 minutes. Pour in the hot milk, whisking to avoid lumps. Bring to a simmer, whisking until thickened, about 5 minutes. Season with the salt, nutmeg and pepper. Remove from heat, and whisk in the grated cheese.
When an hour has passed, roll out the dough: Cut it into 4 equal pieces. Flatten a piece of dough into a rectangle, 2 by 2 inches, and roll through the widest setting on the pasta machine. Fold this rectangle of dough like a letter, and roll through again. Repeat the rolling and folding a few more times, to knead and smooth the dough. Repeat with the remaining pieces of dough.
Switch to the next-narrowest setting on the machine. Roll a dough strip through, short end first. Repeat with remaining dough strips. Continue this process with narrower settings, now rolling only once through each setting, until you've gotten to the next-to-last setting and the dough strips are about as wide as the machine (6 inches).
Cut dough strips into 4-by-6-inch rectangles. Bring a large pot of salted water to boil for pasta. Place a large bowl or pot of ice water next to the boiling pasta water. Boil the dough rectangles, just about a minute, then remove with a spider to the ice bath to cool. Drain, and spread out on baking sheets lined with damp kitchen towels
Preheat oven to 400 degrees F. To assemble the cannelloni: Spread 1 cup besciamella in the bottom of a 3 quart 9-by-13 Pyrex or ceramic baking dish. Top with ½ cup of the marinara sauce and spread. Fill the dough rectangles with about 1/2 cup of the filling, then roll up the long way like a cigar and fit them snugly together in the baking dish. Spread the remaining bseciamella on top, then drizzle the remaining 1 cup marinara sauce over the besciamella. Sprinkle with the grated cheese. Tent the baking dish with foil, and bake until heated through, about 10 to 15 minutes, then uncover and bake until browned and bubbly, about 10 to 15 minutes more.
Make the filling: In a large skillet, heat the olive oil over medium heat. Toss in the onion, and cook until it starts to soften, about 5 minutes. Add the ground pork, and cook, crumbling with a wooden spoon, until no longer pink, about 5 minutes. Pour in the white wine, and cook until the wine and meat juices have cooked away and the meat is sizzling, about 10 minutes.
Add the carrots, celery, salt and rosemary. Push the vegetables and meat to the side to clear a “hot spot” in the pan to plop in the tomato paste. Let the tomato paste toast a minute or two, then stir it into the meat and vegetables. Pour in the hot chicken stock, and simmer until thickened and the flavors come together, about 10 minutes. Add the spinach, and cook until tender, about 5 minutes. Scrape filling into a bowl to cool. When cooled, stir in the mortadella, grated cheese, parsley, and lemon zest.
Make the sauce: Warm the milk with the bay leaves in a small saucepan. Melt the butter in a medium saucepan over medium heat. When melted, stir in the flour to make a smooth paste. Cook, stirring with a wooden spoon until roux smells toasty but has not darkened in color, about 4 minutes. Pour in the hot milk, whisking to avoid lumps. Bring to a simmer, whisking until thickened, about 5 minutes. Season with the salt, nutmeg and pepper. Remove from heat, and whisk in the grated cheese.
When an hour has passed, roll out the dough: Cut it into 4 equal pieces. Flatten a piece of dough into a rectangle, 2 by 2 inches, and roll through the widest setting on the pasta machine. Fold this rectangle of dough like a letter, and roll through again. Repeat the rolling and folding a few more times, to knead and smooth the dough. Repeat with the remaining pieces of dough.
Switch to the next-narrowest setting on the machine. Roll a dough strip through, short end first. Repeat with remaining dough strips. Continue this process with narrower settings, now rolling only once through each setting, until you've gotten to the next-to-last setting and the dough strips are about as wide as the machine (6 inches).
Cut dough strips into 4-by-6-inch rectangles. Bring a large pot of salted water to boil for pasta. Place a large bowl or pot of ice water next to the boiling pasta water. Boil the dough rectangles, just about a minute, then remove with a spider to the ice bath to cool. Drain, and spread out on baking sheets lined with damp kitchen towels
Preheat oven to 400 degrees F. To assemble the cannelloni: Spread 1 cup besciamella in the bottom of a 3 quart 9-by-13 Pyrex or ceramic baking dish. Top with ½ cup of the marinara sauce and spread. Fill the dough rectangles with about 1/2 cup of the filling, then roll up the long way like a cigar and fit them snugly together in the baking dish. Spread the remaining bseciamella on top, then drizzle the remaining 1 cup marinara sauce over the besciamella. Sprinkle with the grated cheese. Tent the baking dish with foil, and bake until heated through, about 10 to 15 minutes, then uncover and bake until browned and bubbly, about 10 to 15 minutes more.
