For forty years I endured that generation. I said, "They are a people whose hearts go astray and they to not know my ways." So I swore in my anger, "They shall not enter into my rest."
Psalm 95:10-11
This is the 38th anniversary of Roe v. Wade......
Saturday, January 22, 2011
If it's not a baby, you're not pregnant...
For forty years I endured that generation. I said, "They are a people whose hearts go astray and they to not know my ways." So I swore in my anger, "They shall not enter into my rest."
Psalm 95:10-11
This is the 38th anniversary of Roe v. Wade......
Sunday, January 16, 2011
Friday, January 14, 2011
Musicians Invited to Participate in Youth Day - Vocalists Needed
MADRID, JAN. 13, 2011 (Zenit.org).- World Youth Day organizers have issued a call for musicians to participate in the orchestra and choir for the ceremonies with Benedict XVI in Madrid this coming August.
Young people with classical instrument and vocal training are invited to be part of the volunteer orchestra and choir to animate the youth day events.
The invitation is extended to advanced instrumentalists in the string, wind and percussion sections, as well as professional or advanced amateur singers.
Pedro Alfaro, director of the music project, stated his belief that "music is the spiritual art par excellence, with a special capacity to awaken great ideals in people."
Hence, he encouraged all music professionals to share their talent with young people from the whole world.
The deadline for registration is Jan. 27. The selection tests will take place on various weekends in February. The final choice of participants will be published on Feb. 23.
All the tests and practices will be held in Madrid. The practices will take place on Saturday afternoons beginning March 5, and an intensive schedule will be followed in the days preceding World Youth Day.
The project is being organized by Musica para Todos (Music for Everyone), which aims to spread values through music. The group specializes in activities that combine musical quality with forums that bring the ascetic musical experience to large audiences.
--- --- ---
On the Net:
For more information: http://www.madrid11.com/
Young people with classical instrument and vocal training are invited to be part of the volunteer orchestra and choir to animate the youth day events.
The invitation is extended to advanced instrumentalists in the string, wind and percussion sections, as well as professional or advanced amateur singers.
Pedro Alfaro, director of the music project, stated his belief that "music is the spiritual art par excellence, with a special capacity to awaken great ideals in people."
Hence, he encouraged all music professionals to share their talent with young people from the whole world.
The deadline for registration is Jan. 27. The selection tests will take place on various weekends in February. The final choice of participants will be published on Feb. 23.
All the tests and practices will be held in Madrid. The practices will take place on Saturday afternoons beginning March 5, and an intensive schedule will be followed in the days preceding World Youth Day.
The project is being organized by Musica para Todos (Music for Everyone), which aims to spread values through music. The group specializes in activities that combine musical quality with forums that bring the ascetic musical experience to large audiences.
--- --- ---
On the Net:
For more information: http://www.madrid11.com/
Tuesday, January 11, 2011
Minestrone
Someone on Plurk wanted my minestrone recipe, so here it is! Bon appetit!
Minestrone (from Betty Crocker’s Christmas Cookbook, c. 1982)
2 lbs ground beef
1 large onion, chopped (about 1 cup)
1 clove garlic, finely chopped
1 28-oz can whole tomatoes
1 15-oz can kidney beans
1 12-oz can vacuum-packed whole kernel corn
2 stalks celery, sliced (about 1 cup)
2 cups shredded cabbage (about ¼ head)
2 small zucchini, sliced (about 2 cups)
1 cup uncooked pasta (I used small seashell pasta)
3 cups water
½ cup red wine or water
2 t. instant beef bouillon
1 ½ t. salt
1 ½ t. Italian seasoning
Brown ground beef, onion and garlic in a Dutch oven; drain. Stir in tomatoes with liquid, kidney beans and remaining ingredients: break up tomatoes with a fork.
Heat to boiling; reduce heat. Cover and simmer, stirring occasionally, until pasta and veggies are tender, about 10 minutes.
Minestrone (from Betty Crocker’s Christmas Cookbook, c. 1982)
2 lbs ground beef
1 large onion, chopped (about 1 cup)
1 clove garlic, finely chopped
1 28-oz can whole tomatoes
1 15-oz can kidney beans
1 12-oz can vacuum-packed whole kernel corn
2 stalks celery, sliced (about 1 cup)
2 cups shredded cabbage (about ¼ head)
2 small zucchini, sliced (about 2 cups)
1 cup uncooked pasta (I used small seashell pasta)
3 cups water
½ cup red wine or water
2 t. instant beef bouillon
1 ½ t. salt
1 ½ t. Italian seasoning
Brown ground beef, onion and garlic in a Dutch oven; drain. Stir in tomatoes with liquid, kidney beans and remaining ingredients: break up tomatoes with a fork.
Heat to boiling; reduce heat. Cover and simmer, stirring occasionally, until pasta and veggies are tender, about 10 minutes.
Tuesday, January 4, 2011
Monday, January 3, 2011
Eggnog-Stollen Bread Pudding
So, it's getting to be that time of year...Epiphany has either been celebrated or is just around the corner, depending on your observance. Some of the Christmas goodies have been hanging around long enough, and are ready to morph into new goodies!
I had half a Stollen leftover and some eggnog, a little time on my hands...(you know what that means)...and voila! :)
Eggnog-Stollen Bread Pudding
Adapted from a Rachel Ray recipe
• ½ leftover Stollen, cut or broken into chunks or cubes, about 5 cups
• 3 whole eggs
• 3/4 cups sugar
• 2 cups eggnog
• 1/4 cup rum
• 1 teaspoon vanilla extract
• 1 teaspoon freshly grated nutmeg
• 1 teaspoon ground cardamom
• ½ teaspoon ground mace
• 1 cup bittersweet chocolate chips (I used Ghirardelli)
Optional: vanilla ice cream, whipped cream, or whatever to top it off for serving (does it really need it? seriously ;) )
Preheat oven to 450 degrees F.
Place a kettle of water on to boil for a water bath (bain-marie to you foodies).
For the eggnog custard, in a large bowl thoroughly whisk together the eggs, sugar, eggnog, rum, vanilla extract, and spices. Fold in stollen cubes and chocolate chips.
Spray a large 12 hole muffin tin* with Baker’s Joy. Divide bread/eggnog mixture gently and evenly into the muffin tins. Place the filled muffin tin in a tall sided cookie sheet or roasting pan. Transfer to the preheated oven and carefully pour the hot water from kettle onto sheet pan, creating a water bath for the muffin tin to sit in.
Bake 15 to 20 minutes until the tops are nicely browned, and a toothpick comes clean from the center. Bread pudding may be served warm or cold.
*note*
I had extra leftover after filling all the muffin cups, probably due to the whole cup of chocolate chips I added. I put the extra in an individual oval baker and set it in a pie plate with more hot water. It just depends on the size of the muffin cups.
original recipe this was based on, thanks Rachel!
...and while you still have all that hot water hanging around, try
simmering potpourri from my plurk-friend Melanie, mmmmmm
I had half a Stollen leftover and some eggnog, a little time on my hands...(you know what that means)...and voila! :)
Eggnog-Stollen Bread Pudding
Adapted from a Rachel Ray recipe
• ½ leftover Stollen, cut or broken into chunks or cubes, about 5 cups
• 3 whole eggs
• 3/4 cups sugar
• 2 cups eggnog
• 1/4 cup rum
• 1 teaspoon vanilla extract
• 1 teaspoon freshly grated nutmeg
• 1 teaspoon ground cardamom
• ½ teaspoon ground mace
• 1 cup bittersweet chocolate chips (I used Ghirardelli)
Optional: vanilla ice cream, whipped cream, or whatever to top it off for serving (does it really need it? seriously ;) )
Preheat oven to 450 degrees F.
Place a kettle of water on to boil for a water bath (bain-marie to you foodies).
For the eggnog custard, in a large bowl thoroughly whisk together the eggs, sugar, eggnog, rum, vanilla extract, and spices. Fold in stollen cubes and chocolate chips.
Spray a large 12 hole muffin tin* with Baker’s Joy. Divide bread/eggnog mixture gently and evenly into the muffin tins. Place the filled muffin tin in a tall sided cookie sheet or roasting pan. Transfer to the preheated oven and carefully pour the hot water from kettle onto sheet pan, creating a water bath for the muffin tin to sit in.
Bake 15 to 20 minutes until the tops are nicely browned, and a toothpick comes clean from the center. Bread pudding may be served warm or cold.
*note*
I had extra leftover after filling all the muffin cups, probably due to the whole cup of chocolate chips I added. I put the extra in an individual oval baker and set it in a pie plate with more hot water. It just depends on the size of the muffin cups.
original recipe this was based on, thanks Rachel!
...and while you still have all that hot water hanging around, try
simmering potpourri from my plurk-friend Melanie, mmmmmm
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