Text 23485, 110 rader
Skriven 2009-04-20 07:51:00 av Dave Drum (1:124/311)
     Kommentar till en text av GLEN JAMIESON
Ärende: Trolls
==============
-=> Glen Jamieson wrote to Dave Drum <=-

 GJ> In cultures where the priests are celibate, how come they have so many
 GJ> descendants?

 DD> Try that troll elsewhere ...

 GJ> I don't troll.

Sure you do. Everyone does from time to time. And you don't like getting called
on it anymore than any of the rest of us.

 DD> Just FYI - Priestly celibacy (in the Roman church anyway) was not all
 DD> that common until after the 15th century. Pope Felix V (pope from 1439
 DD> - 1449) was married and had a son. Gregory XIII (1572-1585) had a son -
 DD> but no marriage. This was before 1869 and the 1st Vatican Council which
 DD> decreed the infallibility of the pope.

 GJ> That is the sort of thing I was wondering - when the idea of priestly
 GJ> celibacy was introduced.  The Borgias certainly weren't.  It is all an
 GJ> interesting study, but perhaps not for this Echo.

Even to this day the R.C. church allows married priests. The celibacy thing is
not really a vow ... it is a promise made to the bishop at time of ordination.

 DD> If you are speaking of names indicating occupation - how many people
 DD> named Wheelwright do you know who actually make carriage wheels? How

 GJ> I don't know anyone named Wheelwright, but I have seen a man in the
 GJ> Filipino back-blocks making wooden wheels for ice-cream push-carts.  I
 GJ> didn't ask him his name, though.

When I wrote that my local NPR was in beg-week (raising $$$) and the station
manager, Bill Wheelwright, was one of those making the pitch to send the dosh
to WUIS 91.9.   Bv)=

 DD> many people named Smith (in any of its many variations) earn their $$$
 DD> my beating on iron? Or how many Lithuanians named Smetana are actually
 DD> dairy farmers?

 GJ> I don't know any Sacerdotes named Priest, either.  And I would never
 GJ> think of beating any Drums or of using a Loo for an unseemly purpose.
 GJ> :)  I did have a grandfather named James, though.  And I was related
 GJ> by marriage into a family of Letchers.

Was the grandfather's surname James? Or was it his front name?

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Julia's Brisket
 Categories: Beef, Wine, Vegetables
      Yield: 7 servings
 
      4 lb Fresh beef brisket
    1/2 ts Dried thyme
    1/2 ts Salt
      2 lg Garlic cloves; minced
    1/4 c  Oil
    1/8 ts Fresh ground pepper
      1 c  Fresh tomatoes; unpeeled,
           - chopped
      1 c  Canned Italian plum
           - tomatoes; drained, chopped
      1 lg Onion; sliced
  1 1/2 tb Cornstarch
      3 tb Red wine or beef stock
 
  In Texas, beef brisket is a favorite cut for barbecue and smoking.
  This Julia Childs recipe, however, treats brisket in an entirely
  different manner that results in a spectacular main dish. You will
  keep this recipe.
  
  Trim excess fat from the brisket. Mash salt and thyme into the garlic
  to make a paste, then beat in the oil and pepper. Spread this on each
  side of the brisket, and arrange it in a roasting pan. Cover and
  refrigerate. Marinate for 4 hours to overnight.
  
  Preheat oven to 300°F. Remove brisket from refrigerator and allow it
  to come to room temperature. Mix the fresh and canned tomatoes and
  spread in an even layer over the brisket. Arrange the sliced onions
  on top of the tomatoes, covering the brisket. Salt lightly, cover
  tightly with aluminum foil and set on a rack in the middle level of
  the preheated oven. Check on progress about every hour and baste
  brisket with pan juices. Roast for 4 hours.
  
  Carefully transfer the brisket with its vegetable topping to a smaller
  pan. Pour the roasting juices into a saucepan. Mix the cornstarch with
  the wine or beef stock, and whisk into the roasting juices. Bring to a
  simmer, whisking 2 to 3 minutes, until sauce thickens. Correct
  seasonings, if necessary, and pour over brisket. Although it can be
  served now, a rest for at least a half hour will make for easier
  slicing.
  
  A half hour before serving, cover and reheat the brisket in a 350°F
  oven, basting several times with juices. Remove meat with vegetables
  to a cutting board or serving platter, and pour sauce into a warm
  bowl. Slice meat across the grain into thin slices. Moisten each with
  a spoonful of the sauce or pass the sauce at the table.
  
  FROM: Texas Cooking Online's Weekly E-mail
  
  MM Format by Dave Drum; 29 March 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Illegal aliens have always been a problem in the US! Ask any Indian.
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