Babies need not to be taught a trade, but to be introduced to a world. To put the matter shortly, woman is generally shut up in a house with a human being at the time when he asks all the questions that there are, and some that there aren’t. It would be odd if she retained any of the narrowness of a specialist. Now if anyone says that this duty of general enlightenment (even when freed from modern rules and hours, and exercised more spontaneously by a more protected person) is in itself too exacting and oppressive, I can understand the view. I can only answer that our race has thought it worth while to cast this burden on women in order to keep common-sense in the world. But when people begin to talk about this domestic duty as not merely difficult but trivial and dreary, I simply give up the question. For I cannot with the utmost energy of imagination conceive what they mean. (...) How can it be a large career to tell other people’s children about the Rule of Three, and a small career to tell one’s own children about the universe? How can it be broad to be the same thing to everyone, and narrow to be everything to someone? No; a woman’s function is laborious, but because it is gigantic, not because it is minute.
G.K. Chesterton.
G.K. Chesterton.
❤1
Forwarded from IMPERIVM
"We cannot have it both ways: if we are free, we are responsible: if we are not responsible, we are not free."
~Venerable Fulton J. Sheen
@ImperivmRenaissance
~Venerable Fulton J. Sheen
@ImperivmRenaissance
Forwarded from Music for Catholics
Christus vincit! Christus regnat! Christus imperat!” – “Christ conquers, Christ reigns, Christ commands
These are the words which resonate throughout the Church on this day, The Solemnity of Christ the King. The Church calls upon all Catholics to remember Christ's universal Kingship. He is our Lord and Saviour, the only One worthy of our praise and adoration, as it is he that gives sense to our very existence. This feast reminds us he is not only our King but the King of all things, visible and invisible. So pray on this day: Christus vincit! Christus regnat! Christus imperat!
These are the words which resonate throughout the Church on this day, The Solemnity of Christ the King. The Church calls upon all Catholics to remember Christ's universal Kingship. He is our Lord and Saviour, the only One worthy of our praise and adoration, as it is he that gives sense to our very existence. This feast reminds us he is not only our King but the King of all things, visible and invisible. So pray on this day: Christus vincit! Christus regnat! Christus imperat!
Forwarded from 𝘊𝘢𝘵𝘩𝘰𝘭𝘪𝘤 𝘈𝘦𝘴𝘵𝘩𝘦𝘵𝘪𝘤
“Oh, if only you could know how harsh the pains of Purgatory are, you would much sooner choose to have all the wars, famines, and plagues of this life come down on you than to remain in those torments of Purgatory.”
- Girolamo Savonarola
- Girolamo Savonarola
Forwarded from Clarion Wakefield
Freezing common vegetables is really easy!
Onions — easiest because it's just peel, chop, freeze. They will freeze into a big mass. I just hack off what I need for a soup or a skillet and throw them in. You can freeze them in small bags by serving size, if you like. 1 cup at a time.
Carrots, Broccoli, Cauliflower, Potatoes, Sweet Potatoes are about the same process.
1) peel and chop
2) blanche
3) ice bath
4) freeze
Blanche simply means to boil briefly. The times for each vegetable are below.
Ice Bath:
cold water with floating ice cubes.
Ice bath your blanched veg for an equal amount of time as you blanched.
Freeze:
to avoid having a giant mass of vegetables frozen together and, instead, have individual vegetable pieces, you can pre-freeze right after your ice bath. Just lay out single layers of your blanched/ice bathed veg and freeze them until hard, then put them in the bag.
Use high quality/thick zipper bags or vacuum sealer.
Any kind of potatoes:
—blanche 3-5 minutes for small (1.5" or smaller) or 8-10 for large
—they will last longest if you boil them until tender and then proceed to ice bath
Carrots:
—"baby carrots" are a variety of carrot which doesn't freeze as well as full size carrots
— cut your carrots into 1/4" coins and blanch for 2 minutes
Broccoli and Cauliflower:
—chop florets apart
—stems: peel off the tough outer skin and chop into 1/2" thick pieces
—3 minutes boil/blanche or 5 minutes steamer
Onions — easiest because it's just peel, chop, freeze. They will freeze into a big mass. I just hack off what I need for a soup or a skillet and throw them in. You can freeze them in small bags by serving size, if you like. 1 cup at a time.
Carrots, Broccoli, Cauliflower, Potatoes, Sweet Potatoes are about the same process.
1) peel and chop
2) blanche
3) ice bath
4) freeze
Blanche simply means to boil briefly. The times for each vegetable are below.
Ice Bath:
cold water with floating ice cubes.
Ice bath your blanched veg for an equal amount of time as you blanched.
Freeze:
to avoid having a giant mass of vegetables frozen together and, instead, have individual vegetable pieces, you can pre-freeze right after your ice bath. Just lay out single layers of your blanched/ice bathed veg and freeze them until hard, then put them in the bag.
Use high quality/thick zipper bags or vacuum sealer.
Any kind of potatoes:
—blanche 3-5 minutes for small (1.5" or smaller) or 8-10 for large
—they will last longest if you boil them until tender and then proceed to ice bath
Carrots:
—"baby carrots" are a variety of carrot which doesn't freeze as well as full size carrots
— cut your carrots into 1/4" coins and blanch for 2 minutes
Broccoli and Cauliflower:
—chop florets apart
—stems: peel off the tough outer skin and chop into 1/2" thick pieces
—3 minutes boil/blanche or 5 minutes steamer
Recipe for meatless Friday:
Sucre a la Creme
There are many different versions/variations.
Basically you can do a recipe like this:
1 cup of heavy cream
1 cup of sugar (technically it really should be brown but cane sugar or white sugar should also work but the flavour will probably be different)
You put them together and cook them on medium heat stirring occasionally till it reaches softball stage. 235 degrees F. If you haven't a thermometer letting it boil for a minute or so should be good. Or the olden day method of testing for soft ball stage was to put a spoonful of the mixture into cold water and if it stays a soft ball, it is at that stage.
At this point you can use it just as a sauce for cake, bread, whatever. You can take it further though and get out the beater beating it till it is creamy. You can leave it plain or add nuts and stuff, pour it into a tray that has been buttered and let it cool in the freezer. It will be a chewy sweet toffee you can eat straight or put on stuff.
Now you can take it one step further (I have never done so) I am not sure the exact process but you cook it longer and hotter, then pour it out into the tray and it should harden into a crumbly fudge like candy which you can cut into squares.
Sucre a la Creme
There are many different versions/variations.
Basically you can do a recipe like this:
1 cup of heavy cream
1 cup of sugar (technically it really should be brown but cane sugar or white sugar should also work but the flavour will probably be different)
You put them together and cook them on medium heat stirring occasionally till it reaches softball stage. 235 degrees F. If you haven't a thermometer letting it boil for a minute or so should be good. Or the olden day method of testing for soft ball stage was to put a spoonful of the mixture into cold water and if it stays a soft ball, it is at that stage.
At this point you can use it just as a sauce for cake, bread, whatever. You can take it further though and get out the beater beating it till it is creamy. You can leave it plain or add nuts and stuff, pour it into a tray that has been buttered and let it cool in the freezer. It will be a chewy sweet toffee you can eat straight or put on stuff.
Now you can take it one step further (I have never done so) I am not sure the exact process but you cook it longer and hotter, then pour it out into the tray and it should harden into a crumbly fudge like candy which you can cut into squares.
Forwarded from 𝘊𝘢𝘵𝘩𝘰𝘭𝘪𝘤 𝘈𝘦𝘴𝘵𝘩𝘦𝘵𝘪𝘤
"The primary end of marriage is the procreation and the education of children."
1917 Code of Canon Law
1917 Code of Canon Law
Forwarded from ✨𝕨𝕖𝕤𝕥𝕖𝕣𝕟 𝕗𝕖𝕞 𝕒𝕖𝕤𝕥𝕙𝕖𝕥𝕚𝕔𝕒✨
What is Slow Living?
It's a slower approach to everyday life.
Mindfulness, being aware and present of your surroundings.
It's knowing that faster isn't always better.
Slow living is a connection to your community and a commitment to purpose.
It's also about consuming less and being mindful of what you do consume. This includes food, music, movies, podcasts, social media, and all products.
It's a slower approach to everyday life.
Mindfulness, being aware and present of your surroundings.
It's knowing that faster isn't always better.
Slow living is a connection to your community and a commitment to purpose.
It's also about consuming less and being mindful of what you do consume. This includes food, music, movies, podcasts, social media, and all products.