Monthly Archives: April 2016

Sainthood

Celebrating the 800th Jubilee (1216-2016) 

Three major Dominican saints are celebrated this week.

Thursday, April 28th is the feast of St. Louis Marie Grignion de Montfort (1673-1716). He was ordained in 1700 in France and entered the third order of Dominicans. He preached  the rosary and devotion to the Blessed Virgin Mary throughout France.

louis m

If you are looking forward to a special spiritual journey, pick up the Total Consecration to Jesus Through Mary. The next Preparation period is July 13th for Consecration on the Solemnity of the Assumption of Mary, August 15th.

st catherine of siena

April 29th is the feast of St. Catherine of Siena (1347-1380). She was born the 24th of 25 children in Siena, Italy. She went on to counsel popes and princes in war-torn Northern Italy. She helped to end the Babylonian Captivity when the pope was in Avignon, France. She died in Rome and is buried there in the church, Santa Maria sopra Minerva. We will visit her on our pilgrimage. Her famous work is The Dialogues and she is a Doctor of the Church, one of the first women so honored.

April 30th is the feast of Pope St. Pius V (1504-1572, pope: 1566-1572). He became a Dominican priest in 1528 and taught in Italy for sixteen years. He spoke and wrote against the Protestant reformation and became inquisitor for Como, Italy.

st pius v

Pius V became Cardinal, but fell out of favor with Pope Pius IV. He was elected pope after Pius IV and continued the reform of the Church after the Council of Trent. He is famous for seeing in vision the defeat of Islamic forces in the Battle of Lepanto on October 7, 1571.

Today: A Higher Meaningfulness for 4-20

GOLDEN GATE PARK, S.F. – April 20, 2016, 1200 hrs. PDT –

‘man, did you catch the buzz?!?

“… and sure, I try a rice crispy AND a bit of brownie.”

 

‘Dunt have pictures to prove it, but we were there in Sharon Meadow of Golden Gate Park; USA – 4:20 p.m. comes a little late in the sunny day, but you can light up at the same time, man.

george carlin

Delicious Roasted Pot Roast and Other Dishes

 

With Dark Red Wine and Fresh Chuck Meat!

Check your refrigerator, wine cellar and pantry for the following ingredients:

 

  • One bone-in arm chuck roast, a pricier cut of beef, or short ribs
  • 2 T. of your favorite seasoning blend . . . thyme, sage, basil, tarragon, paprika, etc.
  • 4 T. olive or safflower oil
  • 3 c. mixed celery, carrots, leeks, shallots etc.
  • Whole onions (however many you wish to eat)
  • Potatoes (Yukon, Red, and Idaho Russet are our favorites)
  • 5 garlic cloves, sliced thin
  • Allspice if you’d like a taste of Greek food
  • 1 c. canned tomato puree
  • 3 bay leaves
  • 1 t. peppercorns
  • 1-1/2 c. beef stock
  • ½ c. Port Wine
  • 1 c. Merlot (you may use Cab, Syrah, or Pinot if you opened it within 3 days)

Set aside a large oven-tempered roasting pan, be it glass or metal. No china or plastics, please. It is best to choose a pan with a top cover particularly if there is not enough aluminum foil available in the kitchen..

Pot-Roast

Get a skillet over high heat and add several drops of oil. Brown the meat on both sides. This is important to contain the beef’s natural juices. Don’t use a top because you need to closely watch the searing process to avoid deep blackening. Add salt unless the seniors coming to dinner are on a low sodium diet. Remove meat from the frying pan when this beef searing operation is finished. Sauté the vegetables until glassy-looking, remove and reserve for later. Don’t overcook. Add the garlic, herbs, and spices to the pan, cooking until nicely colored. Add the wines and tomato. Reduce liquids by half at a boil. Add the beef stock. You might bring it almost to a boil so the bottom of the pan does not scorch or just throw it in the oven after taking the next step.
Add vegetables to pot. Add the meat back to the pan. The top of the roast should “crown” out of the braising liquid. Place a 5-inch square of foil or the pan’s cover over the exposed meat. Place the pan in a 325-degree oven and cook for 2 hours on a slow bake.

You may double this baking time if you wish; keep forking the roast once and awhile until it is at your desired level of tenderness. This step is optional: Remove meat and vegetables from pan. Place the baking pan on the stovetop, bring liquids to a simmer, and reduce by a third to thicken. Season and serve the gravy along side with the meat and vegetables. It is all gravy!

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This is one of many recipes contained in David A. Dailey’s cookbook:

Confessions of an Oenophile – An American Family Cookbook

Available from Barnes & Noble, Amazon, and the publisher Outskirts Press

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Cookbook