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It seems Pope Francis needs to brush up on his Tertullian!

It has been reported (in The ChristLast Media, I must note) that the current Pope does not like the phrase "lead us not into temptation...

"Let no freedom be allowed to novelty, because it is not fitting that any addition should be made to antiquity. Let not the clear faith and belief of our forefathers be fouled by any muddy admixture." -- Pope Sixtus III

Friday, January 20, 2006

Animal Flesh Recipe of the Day.

Researcher: Early Man Was Hunted by Birds

It's payback time, kiddies. Thanks to the Food Network and Emeril Lagasse, we can avenge our ancestors and enjoy a tasty meal. (Frankly, those ancient birds couldn't have been very tough, or we wouldn't be here.)


Roast Pheasant with Whisky-Cumberland Sauce
Recipe Summary
Difficulty: Medium
Prep Time: 20 minutes
Cook Time: 1 hour
Yield: 4 servings


1/4 cup Scotch whisky
2 oranges, cut into 1/8ths
4 sprigs fresh thyme
2 (2 to 2 1/2-pound) pheasants
Salt
Freshly ground black pepper
6 slices bacon, halved


Whisky-Cumberland Sauce:
1 cup Scotch whisky
1/2 cup fresh orange juice
2 tablespoons grated orange zest
1 cup red currant jelly
1/4 teaspoon salt
Pinch cayenne

Serving suggestion: Wild rice

For the pheasant:
Preheat oven to 375 degrees F.
In a bowl, toss the oranges with 3 tablespoons of the whisky. Rub the pheasants with the remaining 1 tablespoon of whisky and lightly season with salt and pepper. Stuff each pheasant with the oranges and 1 sprig of fresh thyme, and close the cavities with skewers. Wrap the breast of each pheasant with the bacon and set in a roasting pan. Roast the pheasants until an instant-read thermometer inserted into the thickest part of the breast registers 160 degrees F., about 45 minutes. Remove from the oven and let stand 10 minutes.

For the Whisky Cumberland Sauce:
In a medium saucepan, combine the whisky, orange juice, and orange zest, and bring to a boil. Lower the heat and simmer, stirring occasionally, until reduced by 50 percent in volume to about 3/4 cup. Add the currant jelly, salt, and cayenne, and stir well.
Cook until thickened, about 2 to 3 minutes. Remove from the heat and pour into a decorative bowl. Cool slightly before serving.

Remove the bacon from the pheasant breasts, if desired, and cut each bird in half. Discard the oranges and thyme in the cavity. Serve hot with Whisky-Cumberland Sauce and wild rice.


And since you've got the whiskey out, why not prepare some Drunken Shrimp? Ha! take that, you puritans!

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First of all, the word is SEX, not GENDER. If you are ever tempted to use the word GENDER, don't. The word is SEX! SEX! SEX! SEX! For example: "My sex is male." is correct. "My gender is male." means nothing. Look it up. What kind of sick neo-Puritan nonsense is this? Idiot left-fascists, get your blood-soaked paws off the English language. Hence I am choosing "male" under protest.

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