terça-feira, junho 30, 2020
segunda-feira, junho 29, 2020
Para quem viu a Celebração da Missa na TVI em 28.06.2020 !
Rui Manuel Sousa Valério nasceu a 24 de Dezembro de 1964, no Concelho de Ourém e ingressou no Noviciado Monfortino no ano de 1984, em Santaeramo-in-Colle, Itália. Um ano depois transfere-se para Roma a fim de frequentar o curso de Filosofia e, em 1987, inicia a Teologia.
Realizou entretanto a sua profissão perpétua em Outubro de 1990, tendo sido ordenado sacerdote em 23 de Março de 1991.
No ano de 1995-96 frequenta Espiritualidade no Centre International Montfortain. De regresso a Portugal inscreve-se na UCP de Lisboa.
Do ponto de vista pastoral a sua acção tem-se desenrolado sobretudo a nível paroquial. Esteve por duas vezes em Castro Verde, Diocese de Beja, no Baixo Alentejo. e, em duas ocasiões, como colaborador na Paróquia da Póvoa de Santo Adrião.
Ainda trabalhou no âmbito da Formação, enquanto responsável do Postulantado Monfortino de Portugal.
Entre 2008 e 2011, foi Capelão Militar na Marinha, mais propriamente na Escola Naval.
A 25 de Setembro de 2011 tomou posse da paróquia da Póvoa de Santo Adrião, sucedendo desta forma ao Pe. Luís Ferreira.
Em 2016, no Ano da Misericórdia, foi um dos 1071 sacerdotes que o Papa enviou como “Missionários da Misericórdia”, durante o Jubileu extraordinário.
Em 27 de outubro de 2018 o Papa Francisco nomeou-o Bispo das Forças Armadas e das Forças de Segurança de Portugal, sucedendo assim a D. Manuel Linda no governo do Ordinariato Castrense.
No dia 3 de dezembro tomou posse como capelão-chefe da Igreja Católica, no Salão Nobre do Ministério da Defesa Nacional, perante os ministros da Defesa, João Gomes Cravinho, e da Administração Interna, Eduardo Cabrita.
A 11 de dezembro, na Igreja da Memória, Sé Catedral da Diocese das Forças Armadas e de Segurança, foi a sua Tomada de Posse Canónica, como Ordinário Castrense, com a presença do Núncio Apostólico, D. Rino Passigato, dos Capelães Militares, do Chefe de Estado-Maior General das Forças Armadas, dos Chefes dos Ramos, do Comandante Geral da Guarda Nacional Republicana, de um representante do Diretor Geral da Policia de Segurança Pública, Almirantes, Oficiais Generais e vários Dirigentes do Ministério da Defesa Nacional, da Administração Interna e de outros Organismos e de muitos Oficiais, Sargentos Praças e Funcionários Civis.
Good Morning with Saint Augustine - Doctor of the Church.
Saint Augustine (354-430) |
"Lord, I am not worthy to have you enter under my roof"
| When he came here from another country, Christ found nothing here but what there is in abundance: afflictions, sorrows and death. That is what you have here; that is what there is here in abundance. He has eaten with you what is to be found in abundance in the poor house of your misfortune. He has drunk vinegar, he has tasted gall (Jn 19:29): this is what he has found in your poor house. |
| Yet he has invited you to his splendid table, his table in heaven, to the table of angels where he himself is the bread (Jn 6:35). Coming down to be with you and finding misfortune in your poor house, he was not too proud to be seated at your table, such as it was, and promised you his own (...) He has taken away your misfortune; he will give you his own happiness. Yes indeed, he will give it you: he has promised us his life. |
| And what he has accomplished is yet more unbelievable: he has given us his own death in pledge. As if he were to say to us: “I am inviting you into my life, to the place where none dies, where true happiness is to be found, where the food never stales, where it revives, where it never lacks but satisfies all. See, this is where I am inviting you: to the land of angels, to friendship with the Father and Holy Spirit, to the meal of eternity, to my brotherly friendship. In sum, I invite you to myself, to my own life. Are you unwilling to believe that I will give you my life? Take my death as your witness.” |
domingo, junho 28, 2020
sábado, junho 27, 2020
Happy Catholic*: How and why to cook... AND NOW... AN "ANTI-VEGAN" POST THAT WILL MAKE YOU WANT TO THROW UP...OR NOT !
https://foragerchef.com/how-to-cook-brains/
Ten years ago, I never would have thought I would be sitting here writing a quick snippet on how to cook brains. Organ meat was something that weirdos ate, and old people on West 7th st. in St. Paul. Usually on West 7th st it’s always liver in the form of frozen slices fried with bacon until well done, and grainy.
My first encounter with brains was for a special table, years ago. It was a table for two, a mother about 60 and a daughter, about 30. Their menu had a special request on it reading something to the tune of: “We prefer and enjoy offal” Now most people, when they go out to dinner, are looking to have a great time and eat some fun stuff, but going to one of the best restaurants in the region and ordering an organ meat tasting menu? I’d never seen it happen before.
I remember my dish for the meal I was instructed to execute was floured and fried brains cooked with cream and parsley, served on toast. It was an easy enough dish to make, but I’ll tell ya, the new experience you would expect from holding an animal’s brain in your hands is interesting, and real. After serving them that evening, I tasted, and enjoyed brains for the first time. The next time I made them I created a dish using dried slippery jacks in the sauce, which was about as rich as anything I’ve ever had.
I’ve always remembered that mother and daughter and the organ dinner. Mostly I wonder where they developed their taste for the odd parts of meat, which seem to be a dying piece of the human palette.
Truly though, aversions to specific foods are all in your head. Brains have a texture not unlike ricotta cheese– soft, creamy, and when treated right, it’s not gamey at all, kinda like sweetbreads. You’ll get a flavor that’s very mild, not unlike poached chicken you could throw into a salad. There are a few things that you should know about brains before you embark on a journey to cook them though. Here are some tips I’ve picked up along the way.
- Before you begin, and for at least a couple hours, soak the brains in milk. As is the case with liver and many other organ meats, this helps to remove any flavors people might describe as “funky”.
- Agitate the brains and make sure they have plenty of liquid to swish around in, as brains are a special order, it is likely the butchery place you acquired your’s from had to harvest them by hand. harvesting by hand means they cracked the skull open with a cleaver, so swishing them around in liquid will make sure to wash off any bone shards.
- It will not do to cook some brains and just put them on a plate, they are delicate, and like to be slipped into something creamy and laid on a piece of toast or stuffed into some ravioli. In other words, you need a supporting vessel to eat them.
- Brains are light and delicate. They have a soft texture not unlike ricotta cheese. Given these things, they are great cooked with soft things, such as folded into scrambled eggs, or mixed with ricotta cheese and stuffed inside ravioli.
- Typically brains, like sweetbreads, are cooked twice for most recipes. First you poach them, this helps them to hold their shape, and again, helps to leech them of offal-ness.
Simple Brains a la Creme
Ingredients
- Brains 2-3 oz pieces per person, pork and lamb are the most common I see
- Chopped tarragon chives, chervil, and parsley
- Kosher salt to taste
- Unsalted butter a few knobs
- Splash of white wine
- Milk as needed for soaking
- All purpose flour for dredging
- Slices of good toast like brioche
- Finely diced shallots a tiny handful
Instructions
- Whisk enough milk to cover the brains by 3x their volume with salt, just until you can taste it. Immerse the brains in the salt milk, then allow to sit overnight.
- The next day, drain and rinse the brains and pat completely dry. To cook, heat a pan with butter until lightly browned, dredge the brains in flour, tap off the excess, and fry golden on each side.
- Add the shallots, season lightly with salt, then deglaze the pan with the wine, cook down by half, and add enough cream to make a good sauce, enough to completely coat the brains, and then some.
- Simmer the brains for a bit in the sauce until lightly thickened, then whisk in a tablespoon or two of butter, then the herbs. Finally, double check the seasoning one last time, adjust as needed, and serve.
Notes
Saint Josémaria Escrivã. The Way for today.
sexta-feira, junho 26, 2020
quinta-feira, junho 25, 2020
MAKE MONEY WITH THIS POST. VEGAN DIET. From today, I've officially decided to turn VEGAN AND PLANT BASED. Day 1 Lunch. Meals Posted Daily and more surprises !
Saint Josemaria Escrivã - The Way.
quarta-feira, junho 24, 2020
Interesting Counting Systems...
The number of finger joints on each hand (excluding the thumb) makes it possible to count to 12 by using the thumb. Egyptians and Babylonians were fond of counting in base twelve like this and this is why we have 24 hours in a day & 60 minutes in an hour..
terça-feira, junho 23, 2020
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The number of finger joints on each hand (excluding the thumb) makes it possible to count to 12 by using the thumb. Egyptians and Babylonian... -
SURPRISE INGREDIENT! THE FIRST 5 PEOPLE WHO IDENTIFY THIS SPICE CORRECTLY WILL BE SENT A MONEY AWARD PAY-PAL OR OTHER! ALL YOU HAVE TO DO ...
