PICNIC RECIPES FOR ASCENSION DAY THURSDAY 13th MAY As observed in previous posts, the central feasting of Ascension Day revolves around the idea of a procession, a picnic and a hill, to represent Christ’s leaving the town towards Bethany and His Ascension from Mount Olivet. It therefore follows that many cultures celebrate with picnics, with first fruits, (such as grapes) and birds, (such as chicken), representing flight – even though chickens can’t really fly. For those unable to partake of a picnic, but who would nevertheless like to celebrate communally together with family, Joanna Bogle has a terrific suggestion: “Why not hold your own procession and bless your own garden during Rogationtide? In a family where every child has his own tiny plot, it is fun to walk from the house and visit each plot in turn, sprinkle it with holy water and say a little prayer…The Rogation procession should end with a picnic tea eaten out of doors among the newly-blessed flower-beds and lawns. A...
THE DRYBURNE MARTYRS – RICHARD HOLIDAY, EDMUND DUKE, RICHARD HILL & JOHN HOGG, PRIESTS, EXECUTED AT DRYBURNE 27th MAY 1590 These priests were part of the English mission, having studied at Rheims and the various colleges by reason of the interdiction against Catholic education in England under Elizabeth I. As it was a capital offence to be a priest under Elizabeth, they suffered death by hanging, drawing and quartering. Their story is set out in “Memoirs of Missionary Priests, and other Catholics of both Sexes, That have suffered Death in England on Religious Accounts, from the Year 1577 to 1684” by Bishop Challoner, Volume 1: (1) “EDMUND DUKE was born in Kent and was first a student in the English College, then residing at Rheims, where I find him promoted to minor orders, September 23, 1583; from thence he was sent to Rome, where he finished his studies and was made priest. RICHARD HILL, JOHN HOGG AND RICHARD HOLIDAY were all born in Yorkshire, all students of the college then re...
FEAST OF ASSUMPTION RECIPES FOR THE FEAST DAY MAIN COURSE: YIOUVETSI - GREEK TOMATO-BAKED LAMB WITH ORZO DESSERT: ILES FLOTTANTES ALCOHOL John Zmirak and Denise Matychowiak, who authored the esteemed liturgical work, “The Bad Catholic’s Guide to Good Living” (Crossroad, 2005, at p. 124), included a traditional Greek recipe for the Assumption which is served in their New York neighbourhood on Assumption Day: Yiouvetsi Lamb with Orzo Pasta [see also goodfood.com.au Jill Dupleix “Greek Tomato-Baked Lamb with Orzo] 1 2.5kg Leg of Lamb on the bone 2 onions finely sliced 5 garlic cloves, slivered Salt and freshly ground pepper Juice of 1 lemon 1 tablespoon olive oil 2 tablespoons Oregano (dried) 2 tablespoons tomato paste ½ cup red wine 2 cinnamon sticks 1 tspn ground cinnamon 1 400g tin tomatoes, chopped 1 litre hot chicken stock ¼ cup feta cheese 1 tspn cumin ½ tspn ground allspice 400g orzo pasta METHOD: 1 Heat oven to 160 degrees. Make slits in the lamb and insert garli...
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