...burning incense to mask reality's stench since 1986.
Anyone else craving a cigarette?

Réquiem Aeternam dona eis,
Domine: et lux perpétua lùceat eis
Requiéscat in Pace….. Amen.
Thursday, June 23, 2005
I am firmly with Fr. Jason on this as well. His quote expands in a manner I could never articulate on my "there is the law and then there is real life" view of religion.
My politics are actually a little left-wing, and I'm a realist when it comes to day-to-day life and the people to whom I minister and counsel. In matters of discipline I am pro-choice, support same-sex civil unions, domestic partner benefits, commonlaw marriages, optional clerical celibacy, and the ability to work with and talk to a diverse group of people: definitely a product of the Gen-X American experience am I. But on matters of doctrine I still consider myself to be solidly Traditional Roman Catholic, and will defend the doctrinal teachings of the Church as they were passed down from Jesus Christ and the Apostles, and written down by the Fathers and understood by the Twenty Ecumenical Councils from Nicaea to Vatican I without deviation or reservation, if for no other reason than because personal experience has shown them to be the truth.
Thursday, June 16, 2005
Outrageous Brownies
Copyright (c) 1999 by Ina Garten
Makes 20 Large Brownies
Inspiration for this recipe came from the Chocolate Glob in the SoHo Charcuterie Cookbook published by William Morrow in 1982. In its heyday, the SoHo Charcuterie was the cutting edge of New York restaurants. The giant confection was a blob of chocolate dough filled with chocolate chips and nuts. I though I could make a brownie with almost the same formula. Theyíve been flying out the door for fifteen years!
1 pound unsalted butter
1 pound plus 12 ounces semisweet chocolate chips
6 ounces bitter chocolate
6 extra-large eggs
3 tablespoons instant coffee granules
2 tablespoons pure vanilla extract
2 1/4 cups sugar
1 1/4 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
3 cups chopped walnuts
Preheat the oven to 350 degrees F.
Butter and flour a 12 x 18 x 1-inch baking sheet.
Melt together the butter, 1 pound of the chocolate chips, and the bitter chocolate in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.
In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the walnuts and 12 ounces of chocolate chips in a medium bowl with 1/4 cup flour, then add them to the chocolate batter. Pour onto the baking sheet.
Bake for 20 minutes, then rap the baking sheet against the oven self to force the air to escape from between the pan and the brownie dough. Bake for about 15 minutes, until a toothpick comes out clean. Do not overbake! Allow to cool thoroughly, refrigerate, and cut into 20 large squares.
Notes: Flouring the chips and walnuts keeps them for sinking to the bottom. It is very important to allow the batter to cool well before adding the chocolate chips, or the chips will melt and ruin the brownies. This recipe can be baked up to a week in advance, wrapped in plastic, and refrigerated.
Copyright (c) 1999 by Ina Garten
Makes 20 Large Brownies
Inspiration for this recipe came from the Chocolate Glob in the SoHo Charcuterie Cookbook published by William Morrow in 1982. In its heyday, the SoHo Charcuterie was the cutting edge of New York restaurants. The giant confection was a blob of chocolate dough filled with chocolate chips and nuts. I though I could make a brownie with almost the same formula. Theyíve been flying out the door for fifteen years!
1 pound unsalted butter
1 pound plus 12 ounces semisweet chocolate chips
6 ounces bitter chocolate
6 extra-large eggs
3 tablespoons instant coffee granules
2 tablespoons pure vanilla extract
2 1/4 cups sugar
1 1/4 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
3 cups chopped walnuts
Preheat the oven to 350 degrees F.
Butter and flour a 12 x 18 x 1-inch baking sheet.
Melt together the butter, 1 pound of the chocolate chips, and the bitter chocolate in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.
In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the walnuts and 12 ounces of chocolate chips in a medium bowl with 1/4 cup flour, then add them to the chocolate batter. Pour onto the baking sheet.
Bake for 20 minutes, then rap the baking sheet against the oven self to force the air to escape from between the pan and the brownie dough. Bake for about 15 minutes, until a toothpick comes out clean. Do not overbake! Allow to cool thoroughly, refrigerate, and cut into 20 large squares.
Notes: Flouring the chips and walnuts keeps them for sinking to the bottom. It is very important to allow the batter to cool well before adding the chocolate chips, or the chips will melt and ruin the brownies. This recipe can be baked up to a week in advance, wrapped in plastic, and refrigerated.
Anyone else craving a cigarette?
Monday, May 16, 2005
OMG! Strega captures time/history/myth in jewelry. The beauty and quality of her designs never cease to take my breath away.
Here are some of my current favourites:

Here are some of my current favourites:

Saturday, May 14, 2005
1/4 cup salted capers, soaked for 30 minutes, drained, coarsely chopped
1/2 cup chopped fresh Italian flat leaf parsley
1/3 cup chopped scallions
1/2 cup chopped fresh mint leaves
1/2 cup fresh lemon juice
2 teaspoons grated lemon peel
1 cup olive oil, preferably extra-virgin
2 teaspoons dried crushed red pepper flakes
3 1/2 teaspoons coarse salt
1 1/2 teaspoons freshly ground black pepper
1 (4 1/2 to 5-pound) butterflied boned lamb shoulder
1 tablespoon minced garlic
Nonstick cooking spray
Stir the first 7 ingredients and 1 teaspoon red pepper flakes in a large bowl to blend. Whisk in 1 1/2 teaspoons of salt and 1/2 teaspoon of black pepper. Set the salsa verde aside. Place the lamb in a 15 by 10 by 2-inch glass baking dish. Rub the minced garlic, remaining 2 teaspoons of salt, 1 teaspoon of black pepper, and remaining 1 teaspoon red pepper flakes all over lamb. Pour 1/2 cup of salsa verde over the lamb, turning the lamb to coat evenly. Use immediately, or cover the dish and remaining salsa verde separately with plastic wrap and refrigerate up to 1 day.
Spray the grill rack with nonstick spray and prepare the barbecue (medium-high heat). Grill the lamb until a meat thermometer inserted into the thicker parts registers 130 degrees F for medium-rare, turning occasionally, about 40 minutes. Transfer the lamb to a work surface and let rest 15 minutes.
Cut the lamb across grain into thin slices. Arrange the lamb slices on a platter. Serve the remaining salsa verde alongside.
1/2 cup chopped fresh Italian flat leaf parsley
1/3 cup chopped scallions
1/2 cup chopped fresh mint leaves
1/2 cup fresh lemon juice
2 teaspoons grated lemon peel
1 cup olive oil, preferably extra-virgin
2 teaspoons dried crushed red pepper flakes
3 1/2 teaspoons coarse salt
1 1/2 teaspoons freshly ground black pepper
1 (4 1/2 to 5-pound) butterflied boned lamb shoulder
1 tablespoon minced garlic
Nonstick cooking spray
Stir the first 7 ingredients and 1 teaspoon red pepper flakes in a large bowl to blend. Whisk in 1 1/2 teaspoons of salt and 1/2 teaspoon of black pepper. Set the salsa verde aside. Place the lamb in a 15 by 10 by 2-inch glass baking dish. Rub the minced garlic, remaining 2 teaspoons of salt, 1 teaspoon of black pepper, and remaining 1 teaspoon red pepper flakes all over lamb. Pour 1/2 cup of salsa verde over the lamb, turning the lamb to coat evenly. Use immediately, or cover the dish and remaining salsa verde separately with plastic wrap and refrigerate up to 1 day.
Spray the grill rack with nonstick spray and prepare the barbecue (medium-high heat). Grill the lamb until a meat thermometer inserted into the thicker parts registers 130 degrees F for medium-rare, turning occasionally, about 40 minutes. Transfer the lamb to a work surface and let rest 15 minutes.
Cut the lamb across grain into thin slices. Arrange the lamb slices on a platter. Serve the remaining salsa verde alongside.
Friday, May 13, 2005
It is friday the 13th and I'm jazzed!
13 is lucky for Italians.
The most recent installment of Radio SI is up at Stregoneria Italiana. It is way up top of the page in the upper left hand corner. Download and enjoy.
The Psychic PocusCast will air on Saturday. Finally. For those of you new to The Pocus!, readings are recorded as I do them and they are then aired. No prep. Read more here.
I'll be back with more later.
Hope you are all having a great day!
13 is lucky for Italians.
The most recent installment of Radio SI is up at Stregoneria Italiana. It is way up top of the page in the upper left hand corner. Download and enjoy.
The Psychic PocusCast will air on Saturday. Finally. For those of you new to The Pocus!, readings are recorded as I do them and they are then aired. No prep. Read more here.
I'll be back with more later.
Hope you are all having a great day!
Monday, May 02, 2005
My lovey bought me a Bah-be-que last night and I can't wait to use it. I'm going to cook EVERYTHING on this baby, and thanks to a covered deck, I'll be using it year-round!


Tuesday, April 19, 2005
Cardinal Joseph "Der Panzerkardinal" Ratzinger has been elected Pope.
Saturday, April 02, 2005
This is the rosary I got from John Paul II! In the letter my aunt sent with them she recounted to me how The Pope asked my aunt what I was like, and she told him that mine had been a sad childhood and a life filled with sorrow and strife from the very beginning, but one could never tell by meeting me because I wasn't bitter.

Réquiem Aeternam dona eis,
Domine: et lux perpétua lùceat eis
Requiéscat in Pace….. Amen.
Italian news sources confirm that as of less than 30 minutes ago, John Paul II has a high fever but is still conscious and able to answer questions.
My whole life I have had close ties to Rome. My late aunt was Mother Superior of the Sisters of the Presentation of the Blessed Virgin Mary in Rome. (How's that for a mouthful) The focus of her work was first and foremost children and education. A topic on which she wrote many books. I met Papa Giovanni Paolo II twice. Once in Rome in 1980, and once when he came to Montreal in 1984. It was at the Olympic Stadium. The roof was off the stadium and the sky kept changing colour from deep blue to bright yellow, and then the deepest magenta.
I received my rosary beads from Il Papa in 1997. My aunt in Rome asked for them on my behalf and mailed them to me after I left an abusive relationship. My aunt was totally supportive of my ending my marriage because I was leaving a bad situation. Later on she was proud of me when I divorced my ex and married Ray, because by honouring myself and my life, I was honouring God.
There is the 'law' and then there's real life.
I understand the sadness the world feels, but let's also keep in mind that, following his transition he will be continuing his work from the other side.
My whole life I have had close ties to Rome. My late aunt was Mother Superior of the Sisters of the Presentation of the Blessed Virgin Mary in Rome. (How's that for a mouthful) The focus of her work was first and foremost children and education. A topic on which she wrote many books. I met Papa Giovanni Paolo II twice. Once in Rome in 1980, and once when he came to Montreal in 1984. It was at the Olympic Stadium. The roof was off the stadium and the sky kept changing colour from deep blue to bright yellow, and then the deepest magenta.
I received my rosary beads from Il Papa in 1997. My aunt in Rome asked for them on my behalf and mailed them to me after I left an abusive relationship. My aunt was totally supportive of my ending my marriage because I was leaving a bad situation. Later on she was proud of me when I divorced my ex and married Ray, because by honouring myself and my life, I was honouring God.
There is the 'law' and then there's real life.
I understand the sadness the world feels, but let's also keep in mind that, following his transition he will be continuing his work from the other side.
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The Red Ensign Standard
Vol. I XVII March 15, 2005
“A philosopher once wrote you need three things to have a good life. One, a meaningful relationship, two, a decent job of work, and three, to make a difference. And it was always that third one that stressed me, to make a difference. And I realise that I do. Every day, we all do. It’s how we interact, with our fellow man.”
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-David Brent, The Office
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