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
Lenten Lunch
I am trying these days to eat my principle meal at midday rather than in the evening. In the evening I will have a light supper, maybe some salad and/or soup and then, after a while, have a solid … Read More
Another extravagant food entry
It’s time for some shots of really extravagant food! Yesterday for lunch, I splurged on … … and… wait for it … I included the sprig of parsley to annoy the creepy people who think we should be rubbing gravel … Read More
Lentil purée with croutons and escarole… sort of…
Some time ago a friend gave me a subscription to a great food magazine called La Cucina Italiana. If feasible I try to make at least a couple things from each issue. The last issue has a whole bunch of … Read More
Spaghetti al seminario
I mentioned on Plurk/Twitter that I was going to make what I call "spaghetti al seminario". This is pretty simply stuff and you can put it together with brutal speed. The name comes from the fact that in my seminary … Read More
Evening
I had a very fine left over carcass! I am making soup. Chicken soup. A savory roasted chicken having been consumed, I extracted from the freezer stock made at various times in the summer, to which, as it was … Read More
Thanks!
Many thanks to the kind people who have contributed to the Feed Z Birds fund! This winter they will eat by your donations. Right now there is a good sale on feed going, till 18 October, at a wild bird … Read More
Apples
I just have to say something about the Sabine Apples from the Chapel Apple, as a matter of fact. By the chapel there is an apple. These are the best apples I have ever tasted. They are hard and tart/sweet, … Read More
“Patience, tiny bud…”
PENJING REPORT The little trees are doing very well. Penjing and Penzai have lots of new growth and Penjing has little flowers. But the real interest in Irohamomiji, which finally is showing some determination. And more! Thus, I was delighted … Read More
“aestate pueri si valent, satis discunt!”
Friends from Rome are visiting the Sabine Farm. Alas, they must drink my poor Sabine wine rather than the Falernian and Caecuban and Formian they are accustomed to quaff. We do, however, know how to prepare Sabine meats on the … Read More
Sunday afternoon
It was a nearly perfect afternoon at the Sabine Farm today. I had a friend over to enjoy a leisurely late lunch of trouts, a fennel au gratin, sweet corn with a little garish of roasted red peppers. I prepared … Read More
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