“We do know that at the end of time, when the great conflict between the forces of good and evil takes place, Satan will appear without the Cross, as the Great Philanthropist and Social Reformer to become the final temptation of mankind.” Archbishop Fulton Sheen (Life of Christ)
The world has never been a perfect place but, sometimes, the evil methods for making money can be really twisted and very sad. This article appeared today and reveals that the delight of a chocolate bar for our children might mean slavery and worse for some other children.
Some days, it seems I need more room on top of my stove than I actually have in order to fix dinner. With all the fresh vegetables appearing in the Springtime market, I’ve solved one problem – finding room to prepare the vegetables! Aside from fixing the family raw carrot sticks every night, I have started roasting vegetables! I’ve discovered that just about any vegetable can be cut down to size, oiled, seasoned and roasted in the oven at 350 degrees for about 20 minutes.
I use a rimmed, baking sheet lined with parchment paper (less clean up!). I cut down my vegetables to chunky, relatively equal size and toss them in some olive oil, sometimes a spritz of lemon juice, salt, pepper and any other herb or spice I have in the cupboard. If you want to add a very mild cheesy taste without the calories, a few tablespoons of nutritional yeast add vitamins and no fat. Bake until just tender and serve. If you want to add potatoes to the mix, cut into chunks and parboil to almost done and mix in with the rest. Fresh mushroom caps are good, too. There, you now have both the starch and vegetable taken care of for the meal leaving you time to concentrate on the protein.
Today, I’m roasting some heirloom carrots with mushrooms and red bell pepper strips. Another favorite of last week was wedges of cabbage brushed with olive oil and season with garlic powder, salt, and pepper along side sweet potatoes, scrubbed, cut in half and given the olive oil treatment, too.
Fresh is an in and outdoor cat. She spends the early morning and early evening maintaining the integrity of the neighborhood specifically your property. The other two cats finds her fascinating but she doesn’t return the admiration. Often, when trying to enter the house, she has to get past the curious cats who just want to get a friendly sniff of this admirable feline.
Fresh had a bed and cat tree in our garage but prefers to rest along the windshield of the cat especially after we have taken it out for a drive (aka as shopping! to warm it up for her. She does spend time in the house but always has to get past the ‘welcoming’ crew at the door. As you can see from the pictures, she always moves fast.
Oh, St. Joseph, whose protection is so great, so strong, so prompt before the throne of God. I place in you all my interests and desires. Oh, St. Joseph, do assist me by your powerful intercession, and obtain for me from your divine Son all spiritual blessings, through Jesus Christ, our Lord. So that, having engaged here below your heavenly power, I may offer my thanksgiving and homage to the most loving of Fathers.
Oh, St. Joseph, I never weary of contemplating you, and Jesus asleep in your arms; I dare not approach while He reposes near your heart. Press Him in my name and kiss His fine head for me and ask him to return the Kiss when I draw my dying breath. St. Joseph, Patron of departing souls – Pray for me.
This prayer was found in the fifteenth year of Our Lord and Savior Jesus Christ. In 1505 it was sent from the Pope to Emperor Charles when he was going into battle. Whoever shall read this prayer or hear it or keep it about themselves, shall never die a sudden death, or be drowned, not shall poison take effect of them; neither shall they fall into the hands of the enemy; or shall be burned in any fire, or shall be overpowered in battle.
Say for nine mornings for anything you may desire. It has never been known to fail, so be sure you really want what you ask.*
I’ve discovered that you have to be careful what you pray for . . . as you may get it along with the pitfalls you didn’t think through!
“In every deed and every thought, act as though you were to die this very day.”
In case we come up short on our Lenten intentions, we have always abstained from meat on both Wednesdays and Fridays in Lent. Needless to say, requiring two meatless meals and two meatless lunches for my husband’s work lunch every week often has it challenges. There have been some days when I’ve managed to come up with something from nothing for dinner!
This past Wednesday, I was busy sewing and didn’t want to spare the hour or more to go shopping for fish for dinner. Since it was payday week and we hadn’t done our pay day shopping, I went through the refrigerator and cleared out all the vegetables on hand and made vegetable stew. My basic recipe:
Lenten Vegetable Stew
2 cans of diced tomatoes with the liquid
1 large onion, chopped
4 garlic buds, smashed and diced
4 peeled and thinly sliced carrots
3 stalks of celery, thinly sliced
1 cup thinly slice cabbage
1 large bunch of Kale
Sliced mushroom if you have them
1 red bell pepper, diced
4 cups chicken broth or equivalent in bullion cubes or bullion paste
2 teaspoons salt or to taste
Freshly ground black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
Saute the onions and garlic until limp and softened. Add everything EXCEPT the cabbage and Kale to your soup pot, bring to a boil and turn down to simmer, covered for about 15 minutes or so or until the vegetables are almost tender. Add the cabbage and Kale and continue cooking until they are done. Serve!
1 cup flour (You can substitute King Arthur’s gluten-free flour with good results)
1/2 cup grated sharp cheddar
1/4 teaspoon mustard powder
1/4 teaspoon baking powder
salt and pepper to taste
Mix together everything except the eggs to incorporate. Add one egg and mix in. You are looking for a soft but not runny dough so depending on the dryness of the day you might or might not need the second egg. Mix well. The dumpling should hold their shape.
Bring another pot of salted water to a boil and then turn down to simmer and drop in your small spoonfuls of dumpling batter and gently simmer until they are cooked through. Drain and place them on top of bowls of your hot soup. For an extra zip to the dish, you can dust them with grated Parmesan cheese.