We live in such a modern, technologically advanced world. We trust no one, accept nothing because truth today is open to interpretation, manipulation and spin.
But we aren’t fooled. We are far too educated, far too cynical, and far too smart to be fooled – unless it’s presented on Social Media. JFK Jr is alive and living in hiding as a Republican. The Pope is the anti-Christ. Men can give birth. Parents are unnecessary and therefore expendable. Stop! Stop the insanity. Stop the attack on family and values and faith.
In the spring of 1916, three shepherd children reported three apparitions of an Angel. This Angel has become known as the Angel of Peace. The Angel was preparing the children for the visitor that was to follow. She was a lady more brilliant than the sun. The first appearance of the lady was May 13, 1917. The final appearance was October 13 of that same year.
During the visits, our Lady warned about things to come. She foretold of the next world war. She talked about the dangerous path that lay ahead, the breakdown of society and the final battle for the soul of mankind. This final battle would be waged against family and the sanctity of marriage. All we need do is look around and realize that the final battle has begun.
Our Lady promised that during her final visit to Fatima there would be a miracle so “that many could come to believe.” Notice she did not promise a miracle that would convert everyone, only one that, if willing, would open the heart to belief. The Lord shows us many things, but never interferes in our free will to accept and believe or be fooled by false claims. How should we know the difference? Stop listening with your mind, and start listening with your heart. The heart knows what is true. Stop allowing popular opinion to become truth. Know and recognize truth for yourself. Truth will speak if we are quiet and listen within.
Spinning Sun Fruit Platter
Portuguese Pot Roast with Vegetables
Spinning Sun Fruit Platter
1 cup Red Grapes or as needed
1 cup Blueberries or as needed
1 1/2 cups Green Grapes or as needed
1 1/2 cups fresh Pineapple or as needed
8 Mandarin Oranges or as needed
2 pints Strawberries or as needed
Select a large round platter. If you do not own one, they can be found at most party supply stores for a reasonable price. The size of your platter will determine the amount of fruit needed.
Beginning in the center, pile some red grapes. Surround the red grapes with a ring of blueberries, followed by circle of green grapes.
Cut some fresh pineapple chunks into smaller pieces. (Or cut your own from a whole fresh pineapple). Arrange the pineapple around the green grapes for the next circle.
Peel the mandarin oranges and break into segments. Arrange the oranges around the pineapples.
Rinse and slice the strawberries. Arrange the bright red berries as the last ring of fruit. These are the points of light – spinning sun beams if you will.
Once your have assembled the rings, you can go back and add more fruits to the circles.
Cover platter and chill until ready to serve.
Note: This recipe calls for Chouriço Sausage. It is a Spanish Sausage that is not the same as Mexican Style Chorizo. It is dry-cured, while Mexican Chorizo is raw and must be cooked. Spanish Chouriço can be sliced like salami or pepperoni, while Mexican Chorizo must be cooked like ground beef. If Spanish Chouriço is not available, Linguica is a good substitute, although it should be stir-fried before adding it to a dish. Cajun Sausage can also be used.
Assado à Portuguesa
(Portuguese Pot Roast)
3 Yellow Onions
4 Garlic Cloves
2-1/2 lb Rump Roast
1 cup Red Wine
1 teaspoon Paprika
1 teaspoon Tomato Paste
1 teaspoon Massa de Pimentão (Red Pepper Paste)
Salt to taste
Black Pepper to taste
1/4 cup Portuguese Olive Oil
1/4 cup Water
2 lbs small Yukon Potatoes
4 Carrots, chopped
1 Chouriço Sausage (Spanish Dry-Cured Chorizo)
Cilantro for garnish
Peel and slice onions, break apart and set aside. Peel and chop garlic, set aside.
Place the roast in a large bowl. Add the red wine, onions, garlic, olive oil, red pepper paste, paprika, and tomato paste. Mix well, season with salt and pepper to taste. Cover bowl with plastic wrap, refrigerate for at least 6 hours to marinate.
When ready to cook, heat oven to 375-degrees.
Scrub potatoes; arrange in a 2-inch deep roasting pan. Peel carrot, chop and add to the roasting pan, leaving room for the roast in the center of the pan.
Remove the roast from the marinade; place it in the center of the pan, pour the marinade over the potatoes and carrots. Slice the Chouriço sausage into pieces; scatter sausage over the roast and vegetables.
Place in the heated oven and let it cook for 90 minutes or until meat is tender.
Remove from oven, place roast on a cutting board. Tent and let rest for 10 minutes. While the roast rests, snip cilantro.
Slice roast, place on a rimmed serving platter. Arrange vegetables around the roast. Garnish with cilantro. Serve with pan drippings on the side.
Note: This Flan is cooked in an 8-inch Flanera, or a 9-inch heavy metal cake pan that is 3-inches deep.
Flan de Leche
3/4 cup Sugar
Pour the sugar into the pan. Place the pan over medium heat and move the pan constantly, without stirring, until the sugar melts and takes on a deep amber hue, about 6 minutes.
Remove the pan from the heat and tilt the pan so that the bottom and sides are lightly covered with the caramel. Use caution, the melted sugar is very hot and can cause serious burns.
Set pan aside until ready to fill.
1 whole Vanilla Bean
2-inch strip Lemon Peel
6 large Eggs
2-1/2 cups Whole Milk
1 can Evaporated Milk
1-1/2 cups Sugar
1 whole Cinnamon Stick
Pinch Kosher Salt
Split vanilla bean lengthwise, set aside. Peel a 2-inch strip from the lemon, avoiding white pith as it is bitter. Set lemon strip aside.
Combine the whole milk, evaporated milk, sugar, cinnamon stick, vanilla bean, lemon strip, and salt in a heavy 4-quart saucepan. Bring mixture to a boil over medium heat. Remove from the heat and let steep until the milk has cooled to room temperature, about 30 minutes.
Heat oven to 350-degrees. Bring a kettle of water to a boil to create a bath for baking.
Beat the eggs in a large bowl, set aside.
Remove and discard the cinnamon stick, vanilla bean and lemon strip from the milk mixture. Combine the cooled milk mixture and eggs in a bowl and whisk until well combined. Carefully pour the custard into the prepared pan or ramekins, straining it if desired. Close the lid of the flanera, if using, or tightly cover the cake pan with foil.
Place the filled pan inside a larger roasting pan. Pour enough hot water into the roasting pan so that it comes about halfway up the sides of the flanera or cake pan. Carefully transfer the roasting pan to the oven.
Bake flan in the heated oven for 60 or until a knife inserted into the center of the flan comes out clean.
Let the flan cool completely at room temperature, then loosely cover and refrigerate for at least 4 hours or overnight.
To unmold the flan, run a thin knife around the edge of the pan. Gently shake the pan to loosen the flan. Place a large plate over the flan and quickly invert the pan in one motion. The flan will gently drop onto the plate and a generous amount of caramel will spill out and pool around the flan. Serve at once.