This whole Catholic priest sexual abuse scandal is going from bad to worse. Yesterday
the Pope didn't say anything at the Easter mass, but his personal priest equates the scandal with the persecution of the Jews - what a stretch of the imagination. Anyone not a priest who was convicted of pedophelia would suffer the full penalties of the law, what excuses priests? Marilyn (French Marilyn's blog) talked about a recent episode in Rouen, the city where Joan of Arc was burned at the stake - maybe that's what should happen to these priests. If I were a Roman Catholic, I would certainly consider changing my church. I realise that not all priests are guilty, but how do you know who is? The church has been covering up and back pedalling as fast as it can.
the Pope didn't say anything at the Easter mass, but his personal priest equates the scandal with the persecution of the Jews - what a stretch of the imagination. Anyone not a priest who was convicted of pedophelia would suffer the full penalties of the law, what excuses priests? Marilyn (French Marilyn's blog) talked about a recent episode in Rouen, the city where Joan of Arc was burned at the stake - maybe that's what should happen to these priests. If I were a Roman Catholic, I would certainly consider changing my church. I realise that not all priests are guilty, but how do you know who is? The church has been covering up and back pedalling as fast as it can. We bowled badly yesterday, don't really know why. I finally saved my bacon in the last game by bowling a turkey (three strikes in a row) in the last frame. That really makes your score improve by leaps and bounds.
I mentioned we have a friend coming to dinner tonight so I have to get cracking with a few things like making gravy and prepping the lamb. That reminds me, we saw Jamie Oliver's programme on changing the school food for American children. We missed the first episode somehow, but last night's programme was really interesting. The director of food services told him the kids were supposed to have a cup and a fourth of fruit and veg; to Jamie's horror french fries counted as a veg. Jamie had made a pasta dish which was loaded with vegetables but she said that wasn't enough. He eventually ended up getting rid of all the French fries and even taking them from people's plate
s. As he said, nothing wrong with fries per se, but if you eat them every day and nothing else, you are heading for an unhealthy life. The director said she needed more money so Jamie invited 80 local movers and shakers to dinner in a restaurant. They all thought he was cooking, in fact he had a team of seniors, none of whom had really cooked before, who produced an excellent meal with a lot of work. The youngsters then spoke to the adults and told them help was needed. Apparently a lot opened their pockets, but Jamie certainly didn't get $80,000 which was what he needed. I am very impressed with the work Jamie Oliver has been doing to improve the food being eaten by today's kids, he started the job in the UK and has now brought it to Huntington, Virginia where I do hope he has success. There is a video clip here http://abc.go.com/shows/jamie-olivers-food-revolution but do watch the programme if you can and get involved. He has a support group on Facebook apparently.
s. As he said, nothing wrong with fries per se, but if you eat them every day and nothing else, you are heading for an unhealthy life. The director said she needed more money so Jamie invited 80 local movers and shakers to dinner in a restaurant. They all thought he was cooking, in fact he had a team of seniors, none of whom had really cooked before, who produced an excellent meal with a lot of work. The youngsters then spoke to the adults and told them help was needed. Apparently a lot opened their pockets, but Jamie certainly didn't get $80,000 which was what he needed. I am very impressed with the work Jamie Oliver has been doing to improve the food being eaten by today's kids, he started the job in the UK and has now brought it to Huntington, Virginia where I do hope he has success. There is a video clip here http://abc.go.com/shows/jamie-olivers-food-revolution but do watch the programme if you can and get involved. He has a support group on Facebook apparently.
I haven't made any kind of chutney in years although there is one recipe I absolutely loved to prepare. This one, which came in an email from Splenda this morning, sounded like a really good and flavourful addition to various meats and I am definitely planning to make it.
Apple Mint Chutney (Andrew Keen)
Splenda
Prep Time: 45 Minutes
Ingredients
• 2 cups (500 mL) fresh mint, roughly chopped
• 1/2 cup (125 mL) Italian parsley, roughly chopped
• 3 cups (750 mL) Granny Smith apples, peeled and diced
• 1 cup (250 mL) red onion, diced
• 1/2 cup (125 mL) sultanas (white, seedless grape), diced
• 1 cup (250 mL) SPLENDA® Brand Brown Sugar Blend
• 2 cups (500 mL) apple cider vinegar
• 1 tbsp (15 mL) whole mustard seed
• 1 tbsp (15 mL) coriander seed
• 1 cinnamon stick
• 1 tbsp (15 mL) coarse salt
• 3 2 oz (57 g) packages of pectin crystals
Directions
• Combine all of the ingredients, except for pectin, in a large stainless steel pot.
• Bring to a boil, reduce to simmer, stirring often for approximately 1 hour.
• Add three 2 oz (57 g) packages of pectin crystals. Simmer for another 20 minutes.
• Pour into sterilized jars, leaving 1/2 inch (1.25 cm) head space; seal.
• To sterilize jars, place both lids and jars in boiling water for 15 minutes before filling.
• This chutney is best paired with lamb, pork, cured meats and pungent cheeses.
Store chutney unopened for 6-8 months in a cool, dark place. After opening, chutney can be refrigerated for up to 1 month.
Have a great Easter weekend
Ingredients
• 2 cups (500 mL) fresh mint, roughly chopped
• 1/2 cup (125 mL) Italian parsley, roughly chopped
• 3 cups (750 mL) Granny Smith apples, peeled and diced
• 1 cup (250 mL) red onion, diced
• 1/2 cup (125 mL) sultanas (white, seedless grape), diced
• 1 cup (250 mL) SPLENDA® Brand Brown Sugar Blend
• 2 cups (500 mL) apple cider vinegar
• 1 tbsp (15 mL) whole mustard seed
• 1 tbsp (15 mL) coriander seed
• 1 cinnamon stick
• 1 tbsp (15 mL) coarse salt
• 3 2 oz (57 g) packages of pectin crystals
Directions
• Combine all of the ingredients, except for pectin, in a large stainless steel pot.
• Bring to a boil, reduce to simmer, stirring often for approximately 1 hour.
• Add three 2 oz (57 g) packages of pectin crystals. Simmer for another 20 minutes.
• Pour into sterilized jars, leaving 1/2 inch (1.25 cm) head space; seal.
• To sterilize jars, place both lids and jars in boiling water for 15 minutes before filling.
• This chutney is best paired with lamb, pork, cured meats and pungent cheeses.
Store chutney unopened for 6-8 months in a cool, dark place. After opening, chutney can be refrigerated for up to 1 month.
Have a great Easter weekend 
Making gravy? What's wrong with Bisto?
ReplyDeleteI use Bisto too. But the basics are still necessary. Plain Bisto would not be enough.
ReplyDeleteCouldn't get Bisto when I lived in NC.