Archive for February, 2008

Two Good Homilies

Monday, February 11th, 2008

Yesterday Father Adrian gave a homily on temptation.  I found particularly memorable the idea that the devil may not tempt sinners nor wish them harm in the short term.  Instead he desires their continuing scandalous example and may actually promote their temporal well being to continue.  In contrast he tempts those who strive for the good in order to prevent their success.

I happened to be around when Father Fritz started the Gospel so I stayed for his homily also.   Temptation is an idea.  Sin is an act.  There’s an important distinction.  Temptation is an opportunity to avoid sin.  Father also commented that the devil’s so full of hate he would wish Our Blessed Mother to be in Hell.  Ponder the thought of your mother in Hell.


Saturday, February 9th, 2008



.2 KW

Crock Pot

11h Cook Beans

2 KW

LCD Monitor

456 hours usage

5.71 kWH

Scout Sunday - Very Nice

Sunday, February 3rd, 2008

We celebrated Scout Sunday at St. Joseph’s today. At the 11:00AM Mass (Missa Cantata) we had 10 scouts and 4 adult leaders in the procession. Most of the boys were torchbearers (we’ve got only 8 torches). The candles throughout the congregation were an impressive sight during the Gospel and during the consecration. It was lovely.

Ice Cream

Sunday, February 3rd, 2008

Lent is a few days away and I haven’t made ice cream in a while. Naomi picked up some extra cream yesterday.

1 1/2 cups milk
3/4 cup sugar (Rapadura or Sucanat)
1/8 teaspoon salt
3 egg yolks
2 Tbsp vanilla
2 cups heavy (whipping) cream

Put the cream in the freezer now and you’ll get a better chill.  Make sure you don’t freeze it too much or it won’t come out of the bottle.

Scald the milk. If you’ve got a candy thermometer or even a grill thermometer, take the milk up slowly to about 140 degrees F.  You may see small bubbles around the edge of the pot.

Add the sugar and salt and stir until dissovled.

Beat the egg yolks and pour the milk over them.  Do it slowly so as not to cook the egg yolks.

Beat all this together pretty well then  put it into a double boiler and cook until it thickens.  Stir frequently and watch the sides unless you like lumpy ice cream.

Stir in the vanilla.

For better results, chill this mixture in the fridge (or carefully in the freezer).

Get the ice cream churn ready to go.

Fold in the cream with a spatula.

Churn the ice cream.  This takes about 25 minutes in mine.  When things start to firm up, you can add chocolate chips, fruit, whatever you please.  I find it helps to freeze these ingredients first also.