On the grill.
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“This blog is like a fusion of the Baroque ‘salon’ with its well-tuned harpsichord around which polite society gathered for entertainment and edification and, on the other hand, a Wild West “saloon” with its out-of-tune piano and swinging doors, where everyone has a gun and something to say. Nevertheless, we try to point our discussions back to what it is to be Catholic in this increasingly difficult age, to love God, and how to get to heaven.” – Fr. Z
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YOUR RECENT COMMENTS
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Father, what cut is it?
Wow, Father, that looks lovely! It looks like it is sprouting rosemary. What other goodies did you stuff it with?
ooooh
You’ve posted many food related things, all of which look great. Rome should take note of this, and appoint you as the Holy Father’s chief chef, Father!
Fr. Z
You are the man!
You’ve ripped out the heart of dissent, trussed it up with the rigid cords of truth, stuffed it with a rich filling of fidelity (and rosemary, that’s for remembrance!) and are grilling it on the hot and persistent coals of orthodoxy.
You must be REALLY hungry.
Alas, Father, as my mother beigns to mourn my upcoming return to the seminary and starts cooking my favorite meals, you turned tonights pot roast into a second string meal. Oh well, soon I will forget about your tempting roast and remember my mother’s pot roast while I am facing a plate of brown mystery meat.
Alex,
Offer it up. ;-)
Looks really good!
Dr Eric,
the long standing joke is that we free many souls from purgatory for that very reason. But as Archbishop Fulton J Sheen said, the seminiarian complains about the food and the priest the Divine Office (Thank the good Lord I haven’t seen that )
I pray that you will be another St. Jean Vianney, young man. :-)
Mmmmmm!
Yummy traditional Sunday supper ;)
How about a Father Z. cookbook, available for sale—with the proceeds used to help feed the birds (and the guests)?!
This was boned leg of lamb, stuffed with homemade pesto.
Invite me Fr.z I’ll come.
I will bring the desert and the wine and do the dishes!!!!!!
Leg o’lamb on a gas-fired grill? You are a gifted chef.
Mary had a little lamb,
She had him with mint jelly,
And everywhere that Mary went,
The lamb was in her belly.
Agnes,
that is quite funny
Father, it looks great. Hope you had nice wine to go along.
yum that looks fab, Father. Pesto stuffed? oooooh. [drool]
Ooooo that looks yummy, Fr. Z!
Yeah, I’m with ssoldie-invite me to one of your suppers!
Maybe you can have AlexE the seminarian come, too!
AlexE – Uttered by at least someone in this household at nearly every Easter dinner.
Fr Z – Should a shepherd be in the habit of… consuming his sheep? Everybody! Run!
Agnes: You seem to be a little anxious!
Agnes: LOL!
Cortney: The title for the cookbook could be “Save the Recipe, Save the World” or “Eat the Black (Angus), Drink the Red.”
Of course, Father would accompany the cookbook with an appropriate podcazt: “Today our guest is the cook of Saint Augustine of Hippo, the famous Gustibus….”
In Christ,
You’ve posted many food related things, all of which look great. Rome should take note of this, and appoint you as the Holy Father’s chief chef, Father!
Comment by John Enright
After a few months with Fr Z’s gourmet offerings, BXVI would look like JXXIII.
So, Father, I would rub a pesto mixture on one side of a butterflied leg, roll it, and then bind it with string? (I have a leg of lamb in my fridge and an enormous basil plant in my garden.)
Rich: I wouldn’t just rub some pesto onto the lamb. Put it on in a nice layer.
Thanks, Father. We’ll be cooking it on a Weber for supper this week.