.... so little time! When your large yields start coming in make a sauce for pasta. Romas are recommended but use what you have because fresh is always best for flavor. Marcella Hazan says put them through a ricer first. Cut up big pieces and discard the skins that remain in the bowl of the ricer. This recipe calls for 2 pounds of tomatoes.
“And no small tempest lay on us …” – The Story of a Storm That St. Paul
Endured and What It Has to Teach Us About Sin
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With yesterday’s feast of Pentecost, our reading of Acts suddenly ends and
hence we miss some important stories of Paul’s journey to Rome. This is
perhap...
1 day ago
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