Posted December 30th, 2008 | Recipes

1 zucchini sliced thin
¼ cup olive oil
1 tablespoon dried garlic powder
½ teaspoon salt
½ teaspoon pepper
1 teaspoon dried oregano

Thinly slice zucchini long way, about ¼ inch thick.  Combine all other ingredients in a separate bowl.  Use a brush to lightly coat one side of the zucchini before placing it on a hot grill.  Be sure to brush the grill with a oil to prevent zucchini from sticking.  Lightly brush the oil mixture over the topside.  Allow these to cook for 1-2 minutes on each side.  Serve over aglio olio pasta or sweet jasmine rice cooked with soy sauce for a satisfying and healthy vegetable entrée.

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Posted December 17th, 2008 | Uncategorized

I am so pleased to announce the production and sales of a new CD of sacred songs performed by the seminarian schola.  It makes a great stocking stuffer and it will surely help you pray!  To listen to sample tracks and to order, simply click here.  I’m sure you and your entire family will enjoy these prayerful classics. All of the proceeds go to the renovation of our chapel at the seminary, so please support us as we support you with our prayers and life of priestly service.  And, many have already asked whether I was singing in that CD or not. As much as I love to sing, these young seminarians handled this perfectly fine without my voice.

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Posted December 17th, 2008 | Recipes

Ingredients: (Serves 4)
4 double thick pork chops with the bone, slit for stuffing
1 gallon apple juice
4 tablespoons salt
4 tablespoons black pepper
1 tablespoon dried parsley
1 cup minced mushrooms
¼ cup onion, finely minced
1 clove garlic, minced
2 tablespoons olive oil
¼ cup grated parmesan cheese

Ask your local butcher to insert a slit in each chop so that you can stuff it.  You can do it yourself by using a long knife to carefully cut the meatiest part of the pork chop creating a pocket.  Season chops with salt and pepper.  Place chops in a nonreactive bowl and cover with apple juice.  Refrigerate for 16-20 hours. 

On the day of cooking, preheat oven to broil.  Prepare stuffing by sautéing olive oil, onion, garlic, mushrooms, and parsley.  Once cooked, mix in parmesan cheese and set aside until ready to stuff chops.  Remove chops from apple juice brine and discard liquid.  Dry each chop with a paper towel.  Carefully insert stuffing into cavity of pork chop and place on a baking pan coated with a nonstick spray.  Spray tops of chops.  Broil chops for 10 minutes in the middle of oven.  Reduce heat after 10 minutes to 300 degrees for another 10-15 minutes.  Remove chops from oven and let cool for 5 minutes.  Serve with a mushroom gravy and lightly seasoned spinach for a hearty and tasty holiday dinner.

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Posted December 16th, 2008 | Events

The mission at St. Augustine Catholic Church by the Sea in Waikiki Hawaii is going great.  Check out the view of this parish!

I realize that people may think that I’m just galavanting, but I’ve been keeping rather busy!  But, despite the busy schedule, I’ve had a wonderful opportunities to taste the local “aloha” flavors.  The fusion flavors of pacific island fruits and asian seasoning makes for a very tasty mission opportunity.

It’s been raining here quite a bit, but there have been sunny moments of reprieve – just enough time to get a wonderful “Hawaiian Breakfast” of steamed rice and an egg scramble with onion, pepper and crisped bacon. Notice the soy sauce and tabasco just to give the mild flavors a touch of salt and heat – a perfect flavor for a hearty breakfast!

But, nothing can be better for our hungry hearts than receiving the Bread of Eternal Life – just like these young people from the Tongan Community.  They made their First Holy Communion on the last Mass of the weekend.  Look how happy they look!  Just as Happy as their community leaders and catechists – all wearing their traditional Tongan garb.  The guys wear a weave from bark (or the dude in the white, made his out of christmas ribbon), while the girls wear a Kiekie over the Puletaha.

I on the other hand, wore a “lay” over my vestments.  When in rome, do as the Romans.  When in Hawaii, do as the Hawaiians!  I had to get a picture of that!  Aloha!

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Posted December 10th, 2008 | Recipes

While Aaron’s dish had a great amount of carbohydrates and vitamins, it may have been improved if Aaron added a dash or two of garlic powder, dried oregano, salt, and pepper.  I would have cut the Spam into thin strips or small cubes and sautéed it in a nonstick frying pan (no oil necessary).  Once crisped, I would add the Spam to the rice and lentils by fluffing the rice with a fork to incorporate all the ingredients.  The seasonings and Spam would definitely add flavor and texture to the meal. 


Even though I don’t have a specific recipe this week, I have a recipe tip that could save some money: try to spice up your rice dishes, chili, or even salad with some fried Spam.  If minced thinly, it could be a great substitute for bacon or pancetta.

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Posted December 8th, 2008 | Food for the Soul

I received this pic in an email and thought it was a great complement to this past week’s email blast

One of the greatest secrets of life is having both patience & wisdom…

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