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This Week In Our Parish, March 10, 2013

By admin | Published: March 10, 2013

REQUEST FOR HELPERS AND NEW COOKS
Monday Night Meal will have a sign-up board at coffee hour for volunteers to provide food for the Easter meal on Monday, April 1. Also, there is a need for new/additional cooks for the 4th Monday of each month. For more information please call John Delzani at 440-333-1743

33RD ANNUAL ST. MALACHI RUN THIS SATURDAY
The 33rd Annual St. Malachi Run is this Saturday, March 16 at St. Malachi. Sponsored by Hermes Road Racing, the run supports the hunger & outreach ministry of St. Malachi Church. Pre-registration is $20 (closes Tuesday), late registration is $25 (packet pickup at @ Dick’s Sporting Goods/Crocker Park, Vertical Runner/Brecksville, McCarthy’s Ale House/Cleveland); race-day registration $30. Registration starts @7:30am in the school; 2-Mile Run/Walk @9am; 5-Mile Run/Walk @9:45am For more information or to register online, go to: http://hermescleveland.com/roadracing/Malachi/index.php

LENTEN EVENING OF REFLECTION
Join Laura McBride of the St. Kizito Foundation from 6:30-8:30pm on Tuesday, March 19, in the school library to reflect on global solidarity as part of our call to discipleship.

LITURGY COMMISSION
There is a Liturgy Commission meeting on Tuesday at 6:30 pm in the rectory to finalize plans for Holy Week.

WEDNESDAY TAIZE PRAYER
Join us this Wednesday, at 7pm for Taizé Prayer a meditative, candlelit service including simple chants sung repeatedly, rich silence & prayers of praise & intercession.

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“About Fr. Marrone Excommunicating Himself…”

By admin | Published: March 8, 2013

The title above may seem provocative, but it accurately reflects the meaning of “excommunication” as the Church understands it, i.e. that a person by words and/or actions has broken communion (unity) with the Catholic Church. A “Decree of Excommunication” is a formal, legal statement (in Church – Canon – Law) by the Bishop (or other appropriate official) that publicly announces the reality that a particular individual is not in communion with the Catholic Church. Excommunication is something a person does him/herself by formally choosing to say or do something that breaks unity; the Bishop’s decree just announces that it has happened.

So what has Fr. Marrone done to break unity (communion)?

It seems, basically, two things. Shortly after St. Peter Parish closed in the spring of 2009, Fr. Robert Marrone requested – and received – a leave of absence from priestly ministry. This is a time granted and approved by the bishop away from priestly duties and ministries. During a leave of absence, a priest’s faculties (“faculties” are the empowerment by the bishop to engage in formal ministry) is withdrawn. Another of the terms of a leave of absence – for Fr. Marrone or any other priest – is that they do not perform any public ministry, i.e. hearing confessions, celebrating Mass, baptizing, officiating at funerals or weddings. (Exception is always made for responding in an emergency when someone is in danger of death.) Fr. Marrone understood and accepted those terms. He is still listed in the 2013 Catholic Directory (published in January, with assignments as of December 1, 2012) as “Leave of Absence.” When he began to publically celebrate Mass and the other Sacraments at the Community of St. Peter, he broke the terms of a Leave of Absence and began doing something that he had freely promised that he would not do and without the faculties of the Diocese to do it.

At deacon ordination and again at priestly ordination, the candidate makes a formal promise (in writing before the ordination and verbally during the ordination rite) of “obedience and respect” to the bishop and his successors. In the news report regarding the first Mass celebrated by the Community of St. Peter, Fr. Marrone publicly stated that he was being disobedient: “I see this as an act of disobedience, not a schism,” Marrone said in an interview before the new space was opened. “But I suspect we’ll get accused of schism.”

As might be expected, there have been strong and critical responses to Bishop Lennon’s decree announcing the excommunication. One member of the Community of St. Peter is quoted as saying, “We are following the Gospels, and they are following the rules. … “If I had to choose between following canon law and following the gospel of Jesus Christ, this is not a hard choice.”  I have also heard/seen comments such as “Jesus excluded no one.”

In relationship to “following the Gospel of Jesus Christ,” this passage may enlighten:

Jesus said, “if your brother sins [against you], go and tell him his fault between you and him alone. If he listens to you, you have won over your brother. If he does not listen, take one or two others along with you, so that ‘every fact may be established on the testimony of two or three witnesses.’ If he refuses to listen to them, tell the church. If he refuses to listen even to the church, then treat him as you would a Gentile or a tax collector. Amen, I say to you, whatever you bind on earth shall be bound in heaven, and whatever you loose on earth shall be loosed in heaven. (Matthew 18: 15-18)

This is a commentary on this passage from the New American Bible Revised Edition:

[18:15–20] Passing from the duty of Christian disciples toward those who have strayed from their number, the discourse now turns to how they are to deal with one who sins and yet remains within the community. First there is to be private correction (Mt 18:15); if this is unsuccessful, further correction before two or three witnesses (Mt 18:16); if this fails, the matter is to be brought before the assembled community (the church), and if the sinner refuses to attend to the correction of the church, he is to be expelled (Mt 18:17). The church’s judgment will be ratified in heaven, i.e., by God (Mt 18:18). This three-step process of correction corresponds, though not exactly, to the procedure of the Qumran community; see 1QS 5:25–6:1; 6:24–7:25; CD 9:2–8.

It seems to me that this passage applies well to the current situation. It may not be a perfect parallel (no one can judge whether another person has sinned in the moral sense, because one cannot know another person’s conscience, but in the sense of breaking the Church’s norms the situation could be described as “sin”), but it seems to fit the situation and Bishop Lennon’s actions to try to resolve the situation and achieve reconciliation. In his statement, Bishop Lennon details several efforts to try to reconcile with Father Marrone; all have been unsuccessful.  It seems to me that Bishop Lennon is trying to follow the Gospel and is following Canon Law as well.

It should be noted that the penalty of excommunication is “medicinal” – its purpose is not to condemn but serve as a “wake up” call to the individual to lead to reconciliation. Fr. Marrone remains part of the Church; he is currently cut himself off from communion.

There is no question that Fr. Marrone is a very talented priest and has done much good ministry in his priesthood. I believe he is sincere in his beliefs. There is no question that the people at St. Peter (and the Community of St. Peter) have done and continue to do good work that helps many people. I believe that they are being sincere in their beliefs. I do not understand what the Community of St. Peter’s rationale is for their continued existence, given that St. Peter Parish is now open again, which was their original goal.

When I first wrote about Fr. Marrone and the Community of St. Peter in August, 2010 just after their first Mass (The Unity of the Church, the Community of St. Peter, Why it Matters and What We Can Do), I concluded with these words: “To achieve ‘oneness and peace’ will demand a great deal of very hard work: listening and speaking honestly and openly, seeking and finding common ground and the common good, repentance, forgiveness, reconciliation, acceptance,  healing. As followers of Christ, it is a journey that our whole local Church must make, not just Bishop Lennon and the people of the Community of St. Peter. It is a journey that can only happen, will only happen through prayer.” The name of Fr. Robert Marrone should be added; the next response is his. Now, more than ever, we must pray for Fr. Marrone, Bishop Lennon, the Community of St. Peter and the Church of Cleveland.

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Additional Ugandan Recipes

By admin | Published: March 3, 2013

Special thanks to Linda Kennard for compiling all these over the last few weeks!

 

Mandazi

Ingredients needed:

·         1 Egg

·         Half a Cup of Milk

·         2 Cups Warm Water

·         1 Table Spoon of Water

·         1 Table Spoon Baking Powder

·         Half a Cup of Sugar

·         4 Cups of Flour

This is how I make Mandazi’s

Step 1:  Mix all the watery bits together. This means the egg, milk, oil and water.Mix them all up in one bowl.

Step 2:  Mix the dry bits together. The flour, baking powder and sugar.Just mix them up for a minute or two.

Step 3:  Take another large bowl, and pour all the dry bits into it. Make a hole in the middle and pour the watery bits slowly. Don’t put all the watery bits in at once.

Once you have put half of the watery bits in, begin to stir until the dough is begins to become sticky. Sticky is good by the way.

At this point, you need to use your judgement as you may not need all the rest of the watery bits.

The idea now is to make it into a dough that can be rolled out.

Step 4:  Let it rest. Yup! Let the dough rest a while. 10 minutes is ok, but the longer the better. In the meantime, you can wash your hands and get the sticky stuff out as you prepare the pan you will use to fry the mandazi.

Step 5:  Place the dough on a flat surface and roll it into a large round shape. Now be careful that you dont roll it out too thin or too thick. If too thin, the mandazi will be hard. If too thick, it may not cook well inside.

Cut out pieces as desired. My mum used to use a glass to get a round shape and you can do that too.

(Note:   alternative to rolling and cutting is dropping by tablespoon into oil.)

Step 6:  Put some vegetable oil in a deep pan and heat it until it is piping red hot. Let’s just say 5 minutes on the highest gas mark.

Step 7:  Put the pieces into the oil slowly and turn until golden brown.

Health and Safety Tips

Please be very careful when you get to the cooking stage. The oil will ideally be so hot, so please ensure that you are not distracted at all.

Also make sure that no water comes into contact with the hot oil as it will splurge out and burn you.

Uganda porridge recipe

125 grams of raw grain flour such as finger millet, maize, sorghum, or cassava

4 cups of boiling water

1 cup cold water

12 teaspoons of sugar (preferably raw or brown sugar)

Mix grain flour with cold water until smooth.  Add this mixture to the boiling water and stir gently for 5 to 10 minutes.  Allow to cool, then add sugar.  Stir in milk if desired.

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Cabbage

  • 1 onion
  • 3 carrots
  • 1 green      pepper
  • 1 head      cabbage
  • 1 T. olive      or vegetable oil
  • 2-3 T.      water
  • Salt and      pepper to taste
  1. Chop      onion, carrots and pepper into small dice. Chop cabbage into 2-3″ strips.
  2. Heat oil      in large saute pan. Add onions, carrots and green pepper. Cook for 2-3      minutes. Add cabbage. Cook stirring occasionally until onion is lightly      browned. Add 2-3 tablespoons water, turn down heat and let steam until
    cabbage is soft.

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Salad

Thinly shred a white cabbage and onions. Put all that in a bowl and cover with boiling water. Let sit until cool and the cabbage is somewhat limp, but still with a bit of crunch. Mix with a little vinegar and salt, and serve with sticks of green pepper and round slices of tomato and carrot.

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Acholi Banana and Peanut Fritters

In a large bowl sift 2 cups all purpose flour with 2 tsp. baking powder and 1 tsp. salt.  In a small bowl combine 2 large eggs, beaten lightly with 1 ½ cup milk and 2 Tbsp. vegetable oil.  Stir into the dry ingredients.  Add 3 bananas cut into thin slices.  Add ½ up peanuts.  Drop by spoonfuls in oil and cook until golden brown.

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Acholi Sugared Peanuts

Preheat oven to 300F.  Combine 1 cup of water and 2 cups sugar in a saucepan.  Bring to a boil and stir until sugar is dissolved to make syrup.  Add 4 cups raw peanuts, with shells removed (skins can be removed or left on as desired).  Continue to cook over medium heat, stirring regularly, until peanuts are evenly coated and no syrup is left in the pan.  Spread nuts out on a baking sheet.  Bake at 300F until sugar is completely dried (30 minutes to an hour.)  Gently stir the peanuts a few times while baking.  Remove from oven and place on paper towels.  Let cool and store in airtight containers.

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Acholi Grilled Corn

 

Carefully peel back husks from ears of corn, leaving them attached at the base.  Remove silk from corn.  Smooth husks back over corn.  Wrap the corn in foil.  Place on top of grill.  Cook for about 45 minutes.  Turn corn frequently while cooking.  Shuck and eat with butter.

 

(Note:  cooking time may be less for American corn, which is much more tender than Ugandan maize.)

 

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Acholi Baked Bananas

 

In Uganda bananas are eatn fresh or cooked – steamed, baked, or fried.  When cooked, they are rarely sweetened.  We may find them quite tasteless without the addition of some sugar.  On a cookie sheet or shallow baking pan place 4 larege bananas, unpeeled, with ends cut off.  Bake at 425F for 15 minutes or until skin bursts and turns black.  Turn bananas over and bake on the other side for 5 minutes.  Peel the skins and cut the banana in two.  Pur 1 tsp melted butter over each banana.  Sprinkle with 1 tsp raw or brown sugar and 1 tsp. lemon juice.

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Ugandan Smoked Fish Stew Recipe from Uganda

This is a traditional Ugandan recipe for a   classic stew of smoked, dried fish used to flavor a stew of garlic, onions   cooked in a tomato-based sauce flavored with curry powder.

Ingredients:

2   garlic cloves, crushed
1 onion, finely chopped
4 tbsp oil
3 ripe tomatoes, diced 3 tbsp tomato   paste
1 tsp curry   powder
generous pinch of dill
1 large smoked fish, washed de-boned and flaked

Preparation:

Fry the onions and garlic in the oil until   translucent. Add the diced tomatoes and cook until soft. Now stir-in the   tomato paste, curry   powder and dill and allow the   mixture to simmer for 10 minutes (add a little water if the sauce becomes too   thick) then add the smoked fish and cook for about 3 minutes, until the fish   warms through. Serve on a bed of rice.

 

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This Week In Our Parish March 3, 2013

By admin | Published: March 3, 2013

SECOND SATURDAY SUPPER THIS SATURDAY
Join St. Malachi parishioners and friends for dinner this Saturday, March 9. We will meet at The Harp at 4408 Detroit at 5:45pm. See Gladys Smith or call Chris Dusek at (216) 631-6961 with questions and to reserve (to help The  Harp plan.) Walk-ins are welcome!

MEN’S MOVIE NIGHT!!!
This Friday, March 8, men are invited to attend a movie & discussion: The Darjeeling Limited (2007) Three young men travel by train across India and discover themselves Pizza and drinks will be provided. Gather: 6:30 pm; movie at 7pm at Chuck Rihm’s apartment, 14356 Polo Club Drive, Building # 7 Strongsville. Contact: Chuck Rihm: (440) 503-8021 or Jeff Barbalics (216)631-3343 & Mike Graham (216) 228-8815

SOUP FOR THE SOUL FOR ST. MALACHI CENTER
St. Malachi Center’s annual fundraiser, Soup for the Soul, takes place this year on Thursday, March 21 from 6 pm – 10 pm at Windows on the River. Enjoy a variety of soups served by celebrity servers (including a few famous Cleveland chefs serving their own creations), appetizers, desserts, silent & live auctions, raffle, and more. This year’s honorary chair is Karen Small, owner and Executive Chef of Flying Fig. Tickets are $75 each (if purchased by March 11) and are available online at www.stmalachicenter.org or by calling Toni at 216-771-3036, ext. 10.

FINAL VATICAN II VIDEO: THE FAITHFUL REVOLUTION
Final video & discussion this Tuesday, March 5 at 7 PM in the school. explore the story of Vatican Council II and its value to the Church and the People of God.

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Parish Lenten Project: St. Kizito Foundation Project 4 of 4 (Recipes!)

By admin | Published: February 28, 2013

The Social Action Commission hopes everyone will participate in the Parish Lenten Project to benefit the St. Kizito Foundation.  The St. Kizito Foundation is a non-profit organization with the mission of providing hope for the many young people who have been affected by the war and poverty that have been ravaging Uganda for decades.  This goal is accomplished through educational scholarship, counseling, assistance with food and shelter, and in providing community and support for these young scholars.  Currently, about 300 school-age children in Uganda benefit from this fund.  Scholarships support primary, secondary, vocational, and university students.  The students are former child soldiers, victims or orphans of war, poverty, and disease, or suffer from HIV/AIDS or physical and mental disabilities.  Fr. Don Dunson founded the St. Kizito organization, named for Uganda’s youngest martyr, in 2001 as a way to help bring these children out of poverty and harm’s way and into the secure pleasures of childhood.  Please pick up an Offering box and/or envelope located at the doors of the church. You are encouraged to turn your personal Lenten sacrifices into contributions which will help the children of Uganda make their way to a bright future.  Return your offerings to church on Palm Sunday or Easter Sunday.  www.stkizito.org

Chapati

  • 1/2      teaspoon salt
  • 3 cups      unbleached all-purpose flour
  • 3/4 cup      plus 3 T. vegetable oil
  • 3/4 to 1      cup water
  1. In a large      bowl, combine salt and 2 1/2 cups water. Add 3/4 cup oil and mix well. Add      water little by little, stirring after each addition until dough is soft.      Knead in bowl for 5-10 minutes.
  2. Sprinkle      about 1/4 cup flour on a flat surface. Divide bread into eight pieces.      Roll each into a 2-inch ball of dough. With a floured rolling-pin, roll      out into a 1/8 inch thick circle the size of a plate. Repeat with      remaining dough.
  3. Heat 1      tablespoon oil in a large non-stick skillet over medium high heat. Fry      chapati 3-5 minutes per side or until lightly browned. Chapati will puff      slightly.
  4. Remove      from pan and let drain on paper towels. Carefully wipe pan browned bits      from pan with towel between chapatis. Serve immediately or place in a      covered container until ready to serve.

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Rolex

Ingredients:

Per Rolex:

  • 1-2 eggs      (depending on preference of egginess)
  • pinch of      salt
  • 1 large      (9″) thinly-rolled Chipati
  • small      handful shredded cabbage
  • 3-4 thin      slices of tomato
  • cooking      oil

Directions:

  1. Break      egg(s) into a shallow cup, add pinch of salt, and beat with a fork.
  2. Pour the      eggs onto a large (preferably iron) saucepan into a thin 8″ circle.
  3. Use a      large spoon to rotate the eggs for even cooking. Flip once. Cook until the      eggs are cooked through.
  4. Lift eggs      with a spoon and place the chapati underneath the eggs and warm together      for 10-20 seconds, rotating if cooking surface has uneven temperature.
  5. Remove      egg-covered chapati from heat.
  6. Along the      center of the chapati (but to the right side) sprinkle a stripe of      cabbage, and slightly overlapped tomatoes.
  7. Sprinkle      another pinch of salt over toppings.
  8. Roll.      (First fold the right side not covered in toppings to cover toppings, then      fold along center axis, and then wrap remainder around outside.
  9. Wrap in a      lightweight plastic bag to control drippage when eating on the go!

Variations:     Thinly sliced bell pepper or minced onions can be added or substituted for cabbage.  Or vegetables can be eliminated.  Other non-regional veggies like mushrooms or finely-sliced celery might work well too.

Groundnut sauce

Ingredients

Directions

First stage: Groundnut sauce

  1. Roast the      groundnuts in some oil      and then prune      them.
  2. Crush the      groundnuts with some water and make a paste.
  3. Chop the onions and garlic
  4. Dice the carrots.

Second stage:

  1. Sauté the onions and garlic in palm oil      until brown and tender
  2. Add the Groundnut      paste and water.      Make sure to mix regularly to prevent stickiness.
  3. Add the tomatoes and carrots.
  4. season      with salt, pepper and chilli
  5. let simmer      for 20 minutes.

Serve over rice or posho.

Alternatives:

  1. Add a few      pieces of smoked Chicken or Beef directly in the sauce Groundnut

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Simsim Biscuits (Cookies)

180g sugar
200g sesame seeds (they can be lightly toasted, if prefered)Method:

Add the sugar to a saucepan and heat over a gentle flame   until all the sugar has dissolved. Bring to a boil and cook for 2 minutes,   stirring constantly. Stir-in the sesame seeds and immediately the syrup into   a well-greased 18cm square dish. Cut into 12 squares whilst still warm then   allow to cool and break the pieces apart when cold.
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This Week In Our Parish February 25, 2013

By admin | Published: February 24, 2013

MEETING & PRAYING WITH ARCHITECTS OF VATICAN II — PLAN TO COME!
All are invited this Wednesday, February 27, at 7pm in the hall to hear Dr. Doris Donnelly, professor in the Religious Studies and Theology Department at John Carroll University, speak about Cardinal Leon-Joseph Suenens in the next instalment of Meeting and Praying with the Architects of Vatican II series. As the Church celebrates the 50th Anniversary of Vatican II, it seems fitting to learn about some of the movements of the Holy Spirit in and
through a few of the key people of the council, before and during the event.

WEDNESDAY PRAYER GROUP
There is NO PRAYER GROUP this Wednesday Feb. 27.

FIRST FRIDAY CLUB OF CLEVELAND
Jim Tobin, Associate Director, Department of Social Conerns of the Catholic Conference of Ohio will address “The Ohio Budget as a Moral Document” at the First Friday Club of Cleveland on Thursday, February 28, at 11:30am, at the Cleveland City Club, 850 Euclid Ave., 2nd floor. Discount parking is available at Huntington Garage for $5 or Euclid-Prospect Gateway Garage for $3, with First Friday Club stamp. Lunch is $20; call Sue Gaughan for reservations at (440) 390-0172

TALK ON CATHOLIC-JEWISH RELATIONS
Come hear Fr. John Pawlikowski speak at the 25th Catholic-Jewish Colloquium on the relation of Catholic Church and the Jewish People this Thursday, February 28 at 7 PM. at the Center for Pastoral Leadership (the seminary), 28700 Euclid Ave. This is free & open to all from the Catholic and Jewish communities. For information, please call Fr. Joseph Hilinski at (440) 943-7475!

NCYC BOWLING PARTY/REVERSE RAFFLE
SAVE the DATE: Saturday April 27 @Fairview Lanes, 3 -5pm. Help the High School Youth Group raise money for our pilgrimage to the National Catholic Youth Conference. Tickets: $15 per adult (21 & over), $10 (under 21) includes 2 beverages, 2 games & shoe rental. Corporate sponsorships available at $25/lane! We are also looking for raffle items from area schools & businesses. To purchase tickets, find the pilgrims: John & William Speier, Rose Schwartz, Erin Cox, Emily & Katie Pellegrino, Sarah Crawford or Olivia & Melina Lawrence before or after Mass. Contact Kathy Burke @ 216-228-6768 for more information or to donate.

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Parish Lenten Project: St. Kizito Foundation Post 3 of 4 (Recipes!)

By admin | Published: February 21, 2013

The Social Action Commission hopes everyone will participate in the Parish Lenten Project to benefit the St. Kizito Foundation.  The St. Kizito Foundation is a non-profit organization with the mission of providing hope for the many young people who have been affected by the war and poverty that have been ravaging Uganda for decades.  This goal is accomplished through educational scholarship, counseling, assistance with food and shelter, and in providing community and support for these young scholars.  Currently, about 300 school-age children in Uganda benefit from this fund.  Scholarships support primary, secondary, vocational, and university students.  The students are former child soldiers, victims or orphans of war, poverty, and disease, or suffer from HIV/AIDS or physical and mental disabilities.  Fr. Don Dunson founded the St. Kizito organization, named for Uganda’s youngest martyr, in 2001 as a way to help bring these children out of poverty and harm’s way and into the secure pleasures of childhood.  Please pick up an Offering box and/or envelope located at the doors of the church. You are encouraged to turn your personal Lenten sacrifices into contributions which will help the children of Uganda make their way to a bright future.  Return your offerings to church on Palm Sunday or Easter Sunday.  www.stkizito.org

Greens #2

From the kitchen of Akidi Doreen Onen: Malakwang (Acholi Favorite Meals)

Prep time: 30 minutes
Serves: 10 people

Ingredients:
5 bunches of malakwang (leafy green, like spinach but a little more sour)
½ kilogram of g-nut paste (peanut butter)
1 Tbsp salt
6 C water

Step 1) Bring 2 cups of water to a boil in a saucepan

Step 2) Add malakwang, let it boil for 20 minutes or until malakwang is tender

Step 3) When it’s tender, remove and drain

Step 4) Get another clean saucepan, add 4 cups hot water; drop in the g-nut paste or peanut butter. Use a wooden spoon for mixing. Stir the water and g-nut paste until the paste is well mixed.

Step 5) Drop in the drained malakwang and continue stirring until malakwang is well mixed into the g-nut paste.

Step 6) Add in salt to taste, serve warm or cool.

Greens #3:  Greens with Egg

1 bag of baby spinach or one head of greens such as chard, kale, or collard greens, chopped in small pieces.

One large onion, chopped

2 large eggs, beaten

Oil for cooking

Saute onion in olive oil.  Stir in greens and cook till tender and limp.  Stir in eggs and continue stirring until eggs are full cooked.  Serve warm.

Greens #4:  An American version of Ugandan Greens with Sesame

1 bag of baby spinach or one head of greens such as chard, kale, or collard greens, chopped in small pieces.

One large onion, chopped

2 cloves garlic, minced

Olive oil

2 Tbsp. Sesame Tahini

Saute onions and garlic in olive oil until tender.  Stir in greens and sauté until tender but not limp.  Stir in tahini and mix well.  Heat through and serve.

(Note:  This makes a good topping for a flatbread as well.  Roll out one package of Pillsbury Crescent rolls, sealing all perforations.  Top with the greens above, and bake as directed on package.  )

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Parish Lenten Project: St. Kizito Foundation Post 2 of 4 (Recipes!)

By admin | Published: February 14, 2013

The Social Action Commission hopes everyone will participate in the Parish Lenten Project to benefit the St. Kizito Foundation.  The St. Kizito Foundation is a non-profit organization with the mission of providing hope for the many young people who have been affected by the war and poverty that have been ravaging Uganda for decades.  This goal is accomplished through educational scholarship, counseling, assistance with food and shelter, and in providing community and support for these young scholars.  The students are former child soldiers, victims or orphans of war, poverty, and disease, or suffer from HIV/AIDS or physical and mental disabilities.  Fr. Don Dunson founded the St. Kizito organization in 2001 as a way to help bring these children out of poverty and harm’s way and into the secure pleasures of childhood.  Offering boxes and envelopes will be available at the doors of the church next week for you to use to turn your personal Lenten sacrifices into contributions which will help the children of Uganda make their way to a bright future.  www.stkizito.org

Each week we will bring you new recipes from Uganda.  See below.

Parish Lenten Project – Learn more about the St. Kizito Foundation.  All parishioners are invited to a Parish Potluck on Saturday, February 16th, 2013 immediately following the 4:30 mass.  Laura McBride will share experiences and information about the work of the St. Kizito Foundation in Uganda. Check the parish website for a recipe from Uganda to share.  Brief presentations by the Christian Formation classes will set the tone as we begin our Lenten journey.

Beans      This is a traditional Ugandan recipe for a classic vegetarian dish of beans cooked in a vegetable stock base.

In East Africa, they use soda ash, called magadi to help soften the beans. This can either be mineral soda or it can be made by burning the bark of certain trees. This will probably be impossible to find for you, but you can simulate the effects by adding a generous pinch of baking soda to the pan as you cook the beans. This will help soften the beans and will cut down appreciably on the cooking time.

Ingredients:

200g dried beans
1 1/2 tbsp salt
1 large tomato, finely diced
1 small red bell pepper, finely diced
1 small red onion, finely diced
500ml cooking oil
1 garlic clove, finely chopped
1/4 tsp ground cumin
1/4 tsp ground turmeric
1/4 tsp ground ginger

Method:     Pick over the beans and wash them. Place in a bowl of water, add a pinch of baking sod and set aside to soak for 2 hours. After this time, drain the beans and place in a pan with fresh water (this should come 3cm above the level of the beans). Add another generous pinch of baking soda then bring to a boil. Reduce to a simmer, cover the pan with a lid and cook for about 90 minutes, or until the beans are tender.

About 5 minutes before the beans are due to be ready, add the salt (the beans should be almost dry at this point). In the meantime, heat the oil in a deep frying pan or a large pot. When the oil is hot add the onion, garlic and bell pepper. Fry for about 4 minutes, or until the onion is soft and translucent then add the tomato and the spices. Stir in the beans and cook the mixture for about 8 minutes, or until all the ingredients are heated through.

Serve hot, accompanied by posho.

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Greens #1

Ingredients:

•500g Boo (or kale or collard greens) washed, de-veined and shredded

•1/2 tsp bicarbonate of soda

•100g simsim (seasme seeds) 200ml groundnut paste (or peanut butter)

Method:       Boil 360ml water with the bicarbonate of soda and add the greens. Bring to a boil and continue cooking until the water becomes a deep yellow colour. Ensure that the greens are soft and take the soup from the heat.

Mix the sesame seeds and groundnut paste together then add 200ml of the cooking water and mix to a smooth paste. Add the this back to the pot containing the greens and mix to combine.

Return to the heat and continue cooking until the sauce thickens.

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When A Pope Resigns

By admin | Published: February 12, 2013

When a Pope Resigns…

Without a doubt, the lead news story of 11 February 2013 around the world was Pope Benedict XVI’s announcement that he would resign the Papacy at the end of the month. The key sentence is this: “For this reason, and well aware of the seriousness of this act, with full freedom I declare that I renounce the ministry of Bishop of Rome, Successor of Saint Peter, entrusted to me by the Cardinals on 19 April 2005, in such a way, that as from 28 February 2013, at 20:00 hours, the See of Rome, the See of Saint Peter, will be vacant and a Conclave to elect the new Supreme Pontiff will have to be convoked by those whose competence it is.” [http://www.vatican.va/holy_father/benedict_xvi/speeches/2013/february/documents/hf_ben-xvi_spe_20130211_declaratio_en.html]

Given the importance of this announcement and the many questions people have raised, it may be most helpful to use a FAQ format.

Why did Pope Benedict decide to resign?

The Code of Canon Law has a provision for a Pope to resign (Canon 332, #2); “it is required for validity that the resignation is made freely and properly manifested but not that it is accepted by anyone.” This is the reason that Pope Benedict stated that he was “well aware of the seriousness of this act” and that he was acting “with full freedom.”

In his announcement, Pope Benedict said, “in today’s world, subject to so many rapid changes and shaken by questions of deep relevance for the life of faith, in order to govern the barque of Saint Peter and proclaim the Gospel, both strength of mind and body are necessary, strength which in the last few months, has deteriorated in me to the extent that I have had to recognize my incapacity to adequately fulfill the ministry entrusted to me.” [ibid.]

This was not a new idea for Pope Benedict. In 2010, he was interviewed by Peter Seewald; the interview was published as a book, The Light of the World. During the interview, Pope Benedict commented, “If a pope clearly realizes that he is no longer physically, psychologically and spiritually capable of handling the duties of his office, then he has a right and, under some circumstances, also an obligation to resign.” [http://www.catholicnews.com/data/stories/cns/1300560.htm]

Has a Pope ever resigned before? Why?

Yes. As many news reports have noted, the most recent resignation of a Pope was Pope Gregory XII in 1415. This was the time of the “Great Western Schism” when there were two – and eventually three people who claimed to be Pope: Gregory XII in Rome (historically considered the legitimate Pope), the (anti-)Pope Benedict XIII in Avignon, France and (later) the (anti-)Pope Alexander V in Pisa (when Alexander V died suddenly, his supporters elected another anti-Pope, John XXIII). The Council of Constance was called in 1415 to resolve the controversy. Pope Gregory resigned, John XXIII and Benedict XIII were deposed and Martin V was elected, ending the Schism.

Perhaps a better parallel is the Pope before Gregory XII who resigned, Celestine V, who was elected in 1294 and resigned as Pope in December, 1296. He had been a hermit when elected Pope and happily returned to that vocation after his resignation.

[http://www.zenit.org/en/articles/historian-notes-precedents-for-papal-resignation]

What will Pope Benedict do after February 28, when he is no longer Pope?

At the Vatican Press Office briefing following Pope Benedict’s announcement of his resignation, Fr. Lombardi, the Press Officer, announced that he would first stay at the Papal residence at Castel Gandolfo while the renovation of a cloistered monastery of nuns in the Vatican grounds are finished. He will then move there for “a time of prayer and reflection.”

He will not participate in the conclave to elect his successor. (According to the rules established for the election of a pope, he would not be eligible to be a papal elector, as, at 85, he is over the age of 80.)

He remains a bishop, the retired Bishop of Rome, but will have no formal office in the Church beyond that. Perhaps the closest parallel in our experience is that of a U.S. President after he completes his term of office. However, since a Papal resignation is unprecedented in modern times, there really are no established traditions or norms to follow; everything that happens will be establishing a precedent for the Catholic Church.

[http://www.news.va/en/news/benedict-xvi-resignation-details-of-press-briefing]

How will a new Pope be chosen?

There will a conclave of the 118 Cardinals eligible to vote who will elect a new pope. There are a number of questions that must be resolved; at this time, the answers are unknown. For example, the current norms for an election of a pope were written assuming the previous pope’s death. The specify that the conclave must begin 15 to 20 days after the see becomes vacant. However, the 15 days before the conclave begins includes a period of nine days of official mourning for the deceased pope – which obviously does not apply in this situation. Also, the Dean of the College of Cardinals calls for a papal election. However, both Cardinal Angelo Sodano and the Vice-Dean Cardinal Roger Etchegaray are both over 80 years old and, therefore, ineligible both to go into the conclave and to vote for the new pope. The next senior Cardinal is Cardinal Giovanni Battista Re, who is next in line and who, it is assumed, has the responsibility of presiding over the conclave. Issues such as these will undoubtedly be clarified in the coming days.

What will Pope Benedict do between now and February 28?

Until 8 PM on February 28, 2013, Pope Benedict remains the Pope and shepherds the Church will full authority.

What should we do?

Pray for Pope Benedict during these final weeks of his papacy and pray for the Holy Spirit’s guidance for the conclave that will elect the new pope.

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Parish Lenten Project: St. Kizito Foundation Post 1 of 4 (Recipes!)

By admin | Published: February 7, 2013

The Social Action Commission hopes everyone will participate in the Parish Lenten Project to benefit the St. Kizito Foundation.  The St. Kizito Foundation is
a non-profit organization with the mission of providing hope for the many young people who have been affected by the war and poverty that have been ravaging
Uganda for decades.  This goal is accomplished through educational scholarship, counseling, assistance with food and shelter, and in providing community and
support for these young scholars.  The students are former child soldiers, victims or orphans of war, poverty, and disease, or suffer from HIV/AIDS or physical and
mental disabilities.  Fr. Don Dunson founded the St. Kizito organization in 2001 as a way to help bring these children out of poverty and harm’s way and into
the secure pleasures of childhood.  Offering boxes and envelopes will be available at the doors of the church next week for you to use to turn your personal Lenten
sacrifices into contributions which will help the children of Uganda make their way to a bright future.  www.stkizito.org

Each week we will bring you new recipes from Uganda.  See below.

Parish Lenten Project – Learn more about the St. Kizito Foundation.  All parishioners are invited to a Parish Potluck on Saturday, February 16th, 2013 immediately following the 4:30 mass.  Laura McBride will share experiences and information about the work of the St. Kizito Foundation in Uganda. Check the parish website for a recipe from Uganda to share.  Brief presentations by the Christian Formation classes will set the tone as we begin our Lenten journey.

Matooke

Ingredients                        

·         8 – 10 plantains

·         juice of one lemon (optional)

Directions

  1. Peel the plantains,      cut into cubes, sprinkle with lemon      juice, and set aside.
  2. Heat oil in a large pan.      Fry the Onion,      tomatoes, green pepper, hot      pepper, and garlic together. Add spices to taste. Add meat or broth.      Continue frying and stirring until the meat is nearly      done or until the broth is starting to boil.
  3. Reduce      heat. Add plantains.      Cover and simmer over low heat until plantains      are tender and meat      is done. Serve matoke (matooke, if you prefer) hot.

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Posho

Ingredients

Directions

  1. Boil the water with the salt added in a      saucepan.
  2. In a      separate bowl, stir the milk into the white cornmeal.
  3. Keep      stirring until it is smooth.
  4. Then      slowly pour the cornmeal mixture into the boiling salted water.
  5. Stir this      mixture constantly for a couple of minutes until it starts to thicken.
  6. Turn the      heat on the stove to low and continue to cook the ugali for about 10 – 15      minutes.
  7. Stir it      every couple of minutes.
  8. Keep      cooking and stirring until the ugali is very stiff and thick and pulls      away from the sides of the saucepan.
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