"The great Father Zed, Archiblogopoios"
-
Fr. John Hunwicke
"Some 2 bit novus ordo cleric"
- Anonymous
"Rev. John Zuhlsdorf, a traditionalist blogger who has never shied from picking fights with priests, bishops or cardinals when liturgical abuses are concerned."
- Kractivism
"Father John Zuhlsdorf is a crank"
"Father Zuhlsdorf drives me crazy"
"the hate-filled Father John Zuhlsford" [sic]
"Father John Zuhlsdorf, the right wing priest who has a penchant for referring to NCR as the 'fishwrap'"
"Zuhlsdorf is an eccentric with no real consequences" -
HERE
- Michael Sean Winters
"Fr Z is a true phenomenon of the information age: a power blogger and a priest."
- Anna Arco
“Given that Rorate Coeli and Shea are mad at Fr. Z, I think it proves Fr. Z knows what he is doing and he is right.”
- Comment
"Let me be clear. Fr. Z is a shock jock, mostly. His readership is vast and touchy. They like to be provoked and react with speed and fury."
- Sam Rocha
"Father Z’s Blog is a bright star on a cloudy night."
- Comment
"A cross between Kung Fu Panda and Wolverine."
- Anonymous
Fr. Z is officially a hybrid of Gandalf and Obi-Wan XD
- Comment
Rev. John Zuhlsdorf, a scrappy blogger popular with the Catholic right.
- America Magazine
RC integralist who prays like an evangelical fundamentalist.
-Austen Ivereigh on
Twitter
[T]he even more mainline Catholic Fr. Z. blog.
-
Deus Ex Machina
“For me the saddest thing about Father Z’s blog is how cruel it is.... It’s astonishing to me that a priest could traffic in such cruelty and hatred.”
- Jesuit homosexualist James Martin to BuzzFeed
"Fr. Z's is one of the more cheerful blogs out there and he is careful about keeping the crazies out of his commboxes"
- Paul in comment at
1 Peter 5
"I am a Roman Catholic, in no small part, because of your blog.
I am a TLM-going Catholic, in no small part, because of your blog.
And I am in a state of grace today, in no small part, because of your blog."
- Tom in
comment
"Thank you for the delightful and edifying omnibus that is your blog."-
Reader comment.
"Fr. Z disgraces his priesthood as a grifter, a liar, and a bully. -
- Mark Shea
”Shucked”, by Erin Byers Murray.
We once bought a pint of fresh-shucked oysters from a Sam’s in the New Orleans area. When cleaning them for bits of shell, we found four natural pearls–best deal Sam’s has ever offered!
The best tool for opening the oysters is the french made folding knife “Opinel” n°8 ( brand name, stainless steel version). It has a “virolle” a special mechanism to keep it steadily open when operating on the oysters.
The Opinel agent in Florida is Mr R. Quintana, Ft Lauderdale.
Any pearls of wisdom on how these beautiful bivalves are going to contribute to your epicurean experience?
Andy: Sure!
I ate some of them.
yummmmmmms…I’m missing my handy little knife like that it had an oak handle…I used it when canning pears,also. Holy envy..I just went to confession yesterday.
EIWWW!!! LOL.
I really love crabs, shrimp, and scallops. But I just cannot bring myself to eat oysters, clams, snails and octopus. I suppose if I was going to starve to death.
Looks delicious!
@Diane at Te Deum Laudamus
I just cannot bring myself to eat oysters, clams, snails and octopus.
I bet if you give them cute Japanese names you could eat them. :P
Oh man, I had the greatest Tako (octopus) and Hokkigai (surf clam) sashimi the other night. I love how it’s so chewy and rubbery. So delicious!
Besides the proper knife, you need a willing soul with good wrist strength to open them. Umm, nothing like an ice-cold, briney oyster, eaten straight from the shell. No little fork, no lemon, no seafood sauce necessary.
@Patti Day
I’m too paranoid of food poisoning to eat them right out of the shell.
Oh my goodness, how wonderful. I love oysters, mussels, etc. Bon appetit! I love them fresh, but here is a good recipe for cooking, if you have any left over…
Ingredients
1 tablespoon extra virgin olive oil
2 garlic cloves, crushed
1 (10 ounce) package frozen chopped spinach, thawed and squeezed very dry
1/4 cup fat-free cream cheese
1/4 cup fat-free half-and-half
Salt and freshly ground pepper, to taste
Dash of ground nutmeg
1 pint shelled oysters, drained, rinsed and patted dry
1/4 cup grated Parmesan cheese
Hot pepper sauce, to taste
Directions
Preheat oven to 400 degrees. In a small skillet, saute garlic in oil until soft; add spinach, cream cheese and half and half. Saute, stirring, until blended, about 5 minutes. Stir in salt, pepper and nutmeg.
Spread spinach mixture over bottom of 10-inch pie plate or oven-proof dish. Top with oysters; sprinkle on cheese and hot sauce. Bake for 15 minutes. If needed, briefly broil to brown.
On the other hand, you can steam with white wine and serve quickly hot.
Never had raw oysters-only ones I eat are in clam chowder soup.
APX-speaking of eating ‘rubbery things’: on my first trip to Rome ‘way back in 1977, I had calamari squid for dinner in my hotel room, just to find out how it tasted.
I think I managed to swallow it without gagging….ewwww….
I’m sure it’s pretty cool to shuck oysters and find a pearl or two inside, though!