About this blog…
“This blog is like a fusion of the Baroque ‘salon’ with its well-tuned harpsichord around which polite society gathered for entertainment and edification and, on the other hand, a Wild West “saloon” with its out-of-tune piano and swinging doors, where everyone has a gun and something to say. Nevertheless, we try to point our discussions back to what it is to be Catholic in this increasingly difficult age, to love God, and how to get to heaven.” – Fr. Z
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The "sign of peace" during Mass in the Ordinary Form...
- I dread it as it approaches and think of ways to avoid it. (36%, 9,555 Votes)
- I tolerate it. (35%, 9,195 Votes)
- I hate it so much I won't go to Mass where it is done. (12%, 3,205 Votes)
- I like it and am happy to do it. (11%, 2,955 Votes)
- I don't care one way or another. (6%, 1,696 Votes)
Total Voters: 26,606
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Should the Bishops of the USA have us return to obligatory meatless Fridays during the whole year and not just during Lent?
- Yes, and I think this is very important. (81%, 15,546 Votes)
- Yes, I guess so. (9%, 1,716 Votes)
- No, I hesitate about such a move. (5%, 900 Votes)
- No, this would be a really bad idea. (3%, 511 Votes)
- I don't care. (2%, 431 Votes)
- What's penance? (1%, 152 Votes)
Total Voters: 19,255
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Category Archives: Fr. Z’s Kitchen
Of rotted fish juice lunch and of gardens and of feeders
I want to thank EC of NY for lunch today. EC of NY sent some garum… yes… garum. I have written about garum several times (check here and here.), but most recently in the form of colatura, a super concentrated … Read More
Sunday – Lapin au Saupiquet (Rabbit)
It is Saturday afternoon and preparation of my Sunday meal is underway. I began yesterday evening. Based on your feedback … Lapin au Saupiquet – with the new book 384 49% of all votes Coniglio in umido – from memory … Read More
42 Comments
What to do? Sunday Supper – 2
Starting to think about Sunday dinner. The last time I consulted you I made Boeuf à la bourguignonne. I am inclined toward rabbit this time…. I usually make Italian coniglio in umido (and here). This involves lots of olives and … Read More
MAN BITES DOG!
Many years ago I was walking along the river on an evening constitutional with a Chinese friend the topic of differences in food came up. I asked him whether or not he had eaten dog very often. He said, "yes", … Read More
Fr. Z’s Kitchen: THINK FAST!! Impromptu surprise sudden what can you do with this supper
My company from Sunday showed up tonight, surprise, with "Hey Father! What can you do with this?" Elk. FAST! FAST! What to do? I dragged up a bottle of Bonarda and got it breathing. Onions and a little celery in … Read More
Sunday Boeuf Bourguignon
It is Saturday afternoon and I have prepared my Sunday meal. I, undecided, had asked your opinion about Sunday supper Coq au vin or Boeuf Bourguignon? Frankly, I was leaning in the direction of the Coq au vin (stewed chicken) … Read More
108 Comments
The perfect soft-boiled egg
I don’t often make soft-boiled eggs, partly because I can do an egg over-easy in half the time. But once in a while, I attack the task of making a soft-boiled egg, which is not one of the easier techniques … Read More
Tarragon of virtue
My tarragon is coming along very nicely! Strong, virtuous tarragon! hmmm… I sense Bearnaise sauce in my near future.
Getting my German on for Saturday Night
I have a guest for the weekend and so I made something a bigger more expansive than I would were I on my own. Three large pork chops were delivered by the aforementioned guest, along with sauerkraut… as Dr. Maturin … Read More
Fish on Fridays, my way – Fr. Z’s “Just For The Halibut” Cakes
It is Friday in Lent, and as the sun sank, I – a traditionalist in my consistency – wanted a cheeseburger. So, I dug into the freezer and found a piece of frozen halibut which I bought for $1.38. "What … Read More
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