Posted January 31st, 2008 | Past Emails

Click Here to read last week’s email blast, “Walk the Talk”

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Posted January 30th, 2008 | Uncategorized

I’ve had several people call and a few more email me with requests for information about the Feeding Your Faith Pilgrimage, set for June 23-July 4, 2008. You can get all of that info on line. Just go the the EVENTS page, and scroll down to the June 23-July 4th date. Click on the link for the pilgrimage and a file with all of the information, including registration form will pop up!

Again, spaces are limited to jump on board and reserve your spot by sending in your registration form and deposit.

I want to say how excited I am about getting to Bay Point, CA for a “Grace Before Meals” presentation at Our Lady Queen of the World Church!

Finally, Happy Birthday to My sister Maria (today) , my other sister Angelica (last Sunday), and my brother and law and nephew (2 weeks ago)!

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Posted January 30th, 2008 | Recipes


  • 1 slab of baby back ribs, cut individually
  • 2 teaspoons of garlic powder
  • 1 cup of orange juice
  • 1 cup of apple juice
  • ½ cup of soy sauce
  • ¼ cup of cider vinegar
  • 3 tablespoons of ketchup
  • 5 hot mustard packets from a Chinese restaurant (you know, those packets that you get from carry out)
  • 4 tablespoons of honey (or syrup)
  • 2 bay leaves
  • 1 teaspoon of red pepper flakes
  • 2 teaspoons of olive oil


Cut the ribs individually and season with garlic powder. Place ribs in a nonreactive bowl. In a separate bowl, combine all other ingredients and mix thoroughly to incorporate all flavors. Pour marinade over the ribs, wrap in plastic, and let marinate in refrigerator overnight (at least 10 hours). To cook ribs on the grill, grill over a high flame and cook each rib for about 2-3 minutes on each side. To cook on a stove top, heat some olive oil in large frying pan over high heat. Place ribs in heated oil and cook for 2-3 minutes on each side. To cook in the oven, preheat oven to 400 degrees and cook ribs on a baking pan for 15 minutes. Serve with sticky rice, and a salad with some fresh cilantro leaves for a meal with multiple levels of flavor!

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Posted January 28th, 2008 | Uncategorized

Today’s feast of St. Thomas Aquinas can celebrate many things:  The fact that he is a Doctor of the Church; He wrote the Summa Theologica; The fact that he received mystical revelation; That his teachings / writings continue to be some of the greatest presentations on systematic philosophy ever known!  That’s quite an accomplishment for this Dominican Priest.  But today at morning Mass, one of our senior professors, a devotee of St. Thomas, preached a homily about this great Saint.  He said, the most impressive virtue of St. Thomas was his humility. Despite the incredible writing and teachings of the “Summa”, St. Thomas would say that it was all straw – especially compared to the wisdom of God.  Today’s preacher also mentioned how when he was sent to study at the Pontifical Angelicum University (a university that uses Thomistic Philosophy and Thought), that he prayed for a friend to keep him company and to help him with his studies.  He said that God answered his prayer, and sent St. Thomas to be his friend.  Isn’t it amazing how the Saints can still relate to us, even from heaven?  Our Eastern Catholics refer to saints as “Friends of God.”  Thank God we have really humble and yet ever-so-intelligents “friends” in heaven!  St. Thomas Aquinas, PRAY FOR US!

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Posted January 22nd, 2008 | Recipes

Penne al Salmone (Penne Pasta with Salmon)

  • 1 pound of penne pasta
  • 4-ounce pack of smoked salmon, cut into thin strips
  • 2 tablespoons of olive oil
  • ½ white onion, minced
  • 1 clove of garlic, minced
  • 1 teaspoon of red pepper flakes
  • 2 tablespoons of parsley, minced
  • 2 teaspoons of tomato paste
  • 1 medium-sized can of tomato sauce
  • ½ cup of dry white wine
  • ½ teaspoon of salt
  • ¼ – ½ cup of cream

Instructions: Boil pasta until al dente (firm, but not hard). Heat olive oil in a large pan. Saute onions, garlic, parsley, and red peppers together. Cook until onions become translucent, making sure not to burn the garlic. Add white wine, and let simmer for 1-2 minutes. Add the tomato paste and the tomato sauce and mix all together. Let cook for 1-2 minutes to incorporate the flavors. Add enough cream, and stir until you get a “salmon” colored sauce. Add salt to taste. Once pasta is cooked, use ¼ cup of the pasta starch water, and add to the sauce. Stir together. Drain the pasta water. Return the pasta in the pasta pot, and add the sauce. Add the salmon, and stir all together. The heat of the pot, and as well as the pasta sauce, will warm and “cook” the smoked salmon to a perfect, almost creamy texture. Serve hot!

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Posted January 22nd, 2008 | Past Emails

Click Here to read last week’s email blast, “John the Baptist’s Food for Thought”

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