A good intention at Holy Mass

On this idyllic evening here at the Sabine Farm in the chapel I exposed the Blessed Sacrament (for First Friday) and we recited the Litany of the Sacred Heart, with some prayers also for rain.  It is very dry here.  This was followed by Benediction.

Then I had supper with a dear friend.

During supper my friend told me that when he participates at Holy Mass (every day) he invites the soul in Purgatory who is the closest to heaven and the soul in Purgatory who is the farthest from heaven.

That was wonderful!  Is that not a great idea?

Life is good at the Sabine Farm.

FWIW… After the martinis, supper, by yours truly, started with crab cakes.  We move along to lime marinaded halibut breaded and fried in lemon infused olive oil and herbs from my garden and small but exquisite home grown cherry tomatoes accompanied by steamed and then ice chilled garden grown asparagus dressed with a lemon sauce.  The wine was a white Burgundy, Graves… not too much oak (very important!).  Dessert involved some fresh blueberries from the garden and a rather nice old port which I had to go downstairs to fetch.

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About Fr. John Zuhlsdorf

Fr. Z is the guy who runs this blog. o{]:¬)
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10 Responses to A good intention at Holy Mass

  1. Andrew says:

    Why didn’t I think of becoming a priest?!

    But then again: there is the other side: I might have to listen to Mrs. Smith confessing the sins of her husband. Nooooo thanks!

  2. Andrew: Mrs. Smith really needs to see Fr. Z’s 20 Tips for making a good confession (which are posted on the left sidebar). I mention you should confess you own sins and not someone else’s!

  3. Tim from St. Agnes says:

    After reading that menu I think I have the answer for my desire to quit the corporate rat race and do something else:

    Open a restaurant on Selby Avenue in St. Paul, steps from the Cathedral but a stone’s throw from St. Agnes in St. Paul.

    Call it: Z’s

    Cuisine: Fr. Z’s culinary expertise. The menu written in Latin, with correct translation, of course. A daily WDTPRS commentary included as an insert in each days menu.

    The waiters will wear black, of course, and also a Birra.

    No meat served on Friday’s, year round, nor on Ash Wednesday. The restaurant would be closed on Sundays.

    A portion of the profits would fund seminarian education. Orthodox priests would eat for free. Those who are not, and we know who they are in the archdiocese, would pay double.

    All activity in the Restaurant would stop at Noon and at 6PM, for the Angelus. Background music would be clasical liturgical.

    Decor would include a replica of Fr. McDonough’s famed two by four.

    Who wishes to invest in this little endeavour?

  4. Cornelius says:

    This love of food is sybaritic . . Epicurean . . . .

    The Sour Grapes Award!
    [Image added by Fr. Z!]

  5. Ray from MN says:

    I believe there might be a suitable property at 529 Selby, but the neighbor might not be happy to see “Z’s” going in right next door. Competititon being too close, gastronomically and alphabetically!

  6. Cornelius: I think you win the coveted Sour Grapes Award for your contribution today! Kudos!

  7. Tim from St. Agnes: Bees wax candle’s, perhaps?

  8. May I suggest live, strolling musicians for the late dinner hours at Z’s? I and some of my string-player friends would be most excited to oblige.

  9. Tim from St. Agnes says:

    Great ideas, instead of one large dining room “for all” we will have a large main one, and a bunch of smaller ones. They will all be named, the large one called “pro multis.”

  10. Perhaps a “Smoking” section called HELL?