.... 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.
A Directive for Church Leaders from the Acts of the Apostles
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The readings at daily Mass are focused on the first Missionary Journey of
Paul and Barnabas. They are very Catholic and too informative to let pass
witho...
3 hours ago
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