Friday, October 28, 2016

ESCAROLE AND BEANS WITH A CRUST OF ITALIAN BREAD



MY DRIER VERSION OF ESCAROLE AND BEANS
SAUTE GARLIC IN EVOO AND ADD SALT, PEPPER, RED PEPPER SEEDS & OREGANO(YOU CAN ALSO ADD A CHOPPED ONION). INCORPORATE ONE 15OZ CAN OF CANNELLINI BEANS.
DROP ESCAROLE INTO A DUTCH OVEN OF BOILING WATER. WHEN WATER RETURNS TO A BOIL TAKE ESCAROLE OUT AND PUT IN HOT EVOO WITH SEASONINGS AND SAUTE FOR A FEW MINUTES AND TURN TO INCORPORATE ALL OF THE FLAVORS.
SERVE WITH BROWNED CIOBOTTA ROLLS OR HARD CRUST ITALIAN BREAD.

ZUPPA DI SCAROLA E CANNELLINE....

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ZUPPA DI SCAROLA E CANNELLINE

ESCAROLE AND WHITE BEAN SOUP



INGREDIENTS

  • 1 15OZ CAN OF CANNELLINE BEANS
  • 2 quarts water
  • 2 bay leaves
  • 1/2 cup extra-virgin olive oil, plus more for drizzling over the finished soup
  • Salt
  • 6 cups coarsely shredded escarole leaves (preferably the tough outer leaves), washed and drained.
  • 8 cloves garlic, peeled and cut in half
  • RED PEPPER SEEDS TO TASTE
  • Pan-Fried garlic bread, optional



DIRECTIONS



Drain and transfer CANNELLINE BEANS to a 5- or 6-quart pot. Pour in 2 CANS of water, toss in the bay leaves, and bring to a boil. Adjust the heat to simmering, pour in ¼ CUP of the EVOLIVE OIL, and cook until the beans are HEATED THROUGH ABOUT 15 MINUTES. THE BEANS should be covered by about 1 inch of cooking liquid. Season the beans to taste with salt.



Heat the remaining 1/4 cup of oil in a small skillet over medium heat. Add the garlic, SALT AND PEPPER, OREGANO, AND RED PEPPERSEEDS and cook, shaking the pan, until GARLIC IS lightly browned. Stir in the escarole and cook, stirring occasionally, until the escarole is quite tender, about 15 minutes. ADD ESCAROLE TO POT OF BEANS AND FOLD IN.



Remove the pot from the heat AND LET REST FOR 15 MINUTES.



Serve, with CJOBOTTA garlic bread if you like.


RABE AND CHICK PEAS: ITALIAN COMFORT FOOD


YUMLICIOUS! Just sauted an onion and 2 cloves of smashed garlic in EVOO with salt, pepper, red pepper seeds, oregano, until tender and added a can of chick peas. Then added some leftover cooked rabe and heated to temperature. Served with toasted hard crust Italian bread. To die for!

HALLOWEEN EVE OF ALL SOULS.....




It is believed that on Halloween, the eve of All Souls Day, Nov. 1st, the souls of the dead were also said to revisit their homes seeking hospitality. Places were set at the dinner table and by the fire to welcome them home. The belief that the souls of the dead return home on one night of the year and must be appeased seems to have ancient origins and is found in many cultures throughout the world.

ESCAROLE SAUTED IN OLIVE OIL: ITALIAN COMFORT FOOD


 ITALIAN COMFORT FOOD

Ingredients

  • 3 Tablespoons extra-virgin olive oil
  • 4 garlic cloves, crushed and peeled
  • 3 anchovy fillets(OPTIONAL)
  • 1 large bunch escarole, about 1 pound, leaves trimmed, separated, and washed
  • ¼ teaspoon kosher salt, plus more as needed
  • Red pepper seeds
  • ¼ cup pitted oil-cured black olives (optional)

Cookbook

Lidia’s Italy in America

Directions

Heat the olive oil in a large skillet over medium heat. Add the garlic and anchovies, and cook, stirring, until the anchovies dissolve, about 2 minutes.
Add the whole escarole leaves to the skillet, with a little water from washing still clinging to them, and season with the salt. Stir in the olives. Once the escarole begins to wilt, cover the skillet and cook until the leaves are tender, about 8 to 10 minutes. Check occasionally to make sure the pan is not dry; if it is, add a few tablespoons of water and re-cover.
Once the escarole is wilted and tender, uncover and cook for another minute or two to evaporate any excess liquid.
Season with salt (keeping in mind that the anchovies and olives contain salt), and serve warm.

CRANBERRY CHRISTMAS CAKE: EASY AND YUMLICIOUS!

Cranberry Christmas Cake
Yield: 16 servings
3 eggs
2 cups sugar
3/4 cup butter, softened
1 teaspoon vanilla
2 cups all-purpose flour *
12 oz fresh cranberries or
(I MADE IT WITH STRAWBERRIES AND APPLES)

* Gluten Free Substitution:
1 1/4 cup brown rice flour
1/2 cup potato starch
1/4 cup tapioca starch
1 teaspoon xanthan gum


Preheat oven to 350 degrees. With a mixer, beat the eggs with the sugar until slightly thickened and light in color, about 5-7 minutes. The mixture should almost double in size. The eggs work as your leavening agent in this recipe, so do not skip this step. This mixture should form a ribbon when you lift the beaters out of the bowl. Add the butter and vanilla; mix two more minutes. Stir in the flour until just combined. Add the cranberries and stir to mix throughout.

Spread in a buttered 9x13 pan. (This pan is my favorite!) Bake for 40-50 minutes, or until very lightly browned and a toothpick inserted near the center of the cake comes out clean. (I baked mine for 43 minutes.) Let cool completely before cutting into small slices. I cut mine into fairly small pieces, about 1"x2", so that they could be easily eaten at a party. Enjoy!

Cranberry Christmas Cake recipe by Barefeet In The Kitchen
Cranberry Christmas Cake is the ULTIMATE holiday dessert! Get the recipe at barefeetinthekitchen.com

Wednesday, October 19, 2016

LOVE THOSE MINIONS


MINIONS




The story of Universal Pictures and Illumination Entertainment’s Minions begins at the dawn of time. Starting as single-celled yellow organisms, Minions evolve through the ages, perpetually serving the most despicable of masters. Continuously unsuccessful at keeping these masters—from T. Rex

Saturday, October 15, 2016

PRAYER OF AN EXERCISE OF LOVE....


CROCK POT/OVEN ROASTED BRUSSELS SPROUTS....YUMLICIOUS!

 

Ingredients

  • 2 pounds brussels sprouts, trimmed and halved
  • 1/2 cup balsamic vinegar
  • 1/4 cup parmesan, grated
  • 1/4 cup olive oil
  • 2 tablespoons packed brown sugar
  • Salt and pepper, to taste AND A SPRINKLE OF RED PEPPER SEEDS.
You can also add sliced carrots, and chopped onions. 
If roasting in oven you may also add all of the above plus cut up zucchini and colored peppers.
Coat with EVOO and spices(Salt, Pepper, Oregano, Red Pepper Seeds, etc.)place on cook sheet and broil for 1/2 to 3/4 hour or until they are brown enough for your liking.

Preparation

  1. Add olive oil, brussels sprouts, salt, and pepper to a slow cooker, and stir well to thoroughly coat.
  2. Cook on high for 2 hours, or on low for 4 hours.
  3. To make the glaze, heat balsamic vinegar and brown sugar in a small saucepan over medium-high heat, until it starts to simmer. Let simmer until liquid reduces by half, about 5-10 minutes.
  4. When brussels are cooked through, drizzle with glaze and top with parmesan.
  5. Serve warm and enjoy!

CROCK POT/OVEN ROASTED BRUSSELS SPROUTS....YUMLICIOUS!

 

Ingredients

  • 2 pounds brussels sprouts, trimmed and halved
  • 1/2 cup balsamic vinegar
  • 1/4 cup parmesan, grated
  • 1/4 cup olive oil
  • 2 tablespoons packed brown sugar
  • Salt and pepper, to taste AND A SPRINKLE OF RED PEPPER SEEDS.
You can also add sliced carrots, and chopped onions. 
If roasting in oven you may also add all of the above plus cut up zucchini and colored peppers.
Coat with EVOO and spices(Salt, Pepper, Oregano, Red Pepper Seeds, etc.)place on cook sheet and broil for 1/2 to 3/4 hour or until they are brown enough for your liking.

Preparation

  1. Add olive oil, brussels sprouts, salt, and pepper to a slow cooker, and stir well to thoroughly coat.
  2. Cook on high for 2 hours, or on low for 4 hours.
  3. To make the glaze, heat balsamic vinegar and brown sugar in a small saucepan over medium-high heat, until it starts to simmer. Let simmer until liquid reduces by half, about 5-10 minutes.
  4. When brussels are cooked through, drizzle with glaze and top with parmesan.
  5. Serve warm and enjoy!

OVEN ROASTED CHICKEN THIGHS WITH CRISPY SKIN. YUMLICIOUS!



OVEN ROASTED CHICKEN THIGHS WITH CRISPY SKIN. YUMLICIOUS!
Place foil in deep baking dish. Place chicken in baking dish skin side up. Sprinkle whatever herbs and spices you love on the skin. Drizzle a little evoo over thighs and bake, uncovered, for 1 and ½ hours or until skin is crispy. The bottom of the chicken thighs remain in their own juices keeping the chicken moist and the chicken skin is crispy and crunchy and delicious.
Cauliflower Carrot Chowder, Crispy Skin Chicken Thighs, Brussels Sprouts and a great salad of Romaine & Tomatoes. Wow! Yumlicious!

CAULIFLOWER CARROT CHOWDER. YUMLICIOUS!

Wow! Just made this soup with a few revisions due to my inventory. The easiest and the most delicious Fall comfort chowder ever. YUMLICIOUS!
2 cups sliced carrots
1 med head cauliflower
5 cups water in dutch oven
Sprinkle of red pepperseeds
Salt and pepper to taste
Pieces of baked chicken thighs
With juice from chicken 15mins
In saucepan melt
4 tbls butter
4 tbls whole wheat flour
2 cups 2percent milk
1 cup shredded reduced fat four Italian cheeses(mozzarella, provolone, asiago, & romano)
Add to cauliflower mixture.
Created in heaven!
Approx 150 calories per cup.

 

Ingredients

  • 1 medium head cauliflower, broken into florets
  • 1 medium carrot, shredded
  • 1/4 cup chopped celery
  • 2-1/2 cups water
  • 2 teaspoons chicken or 1 vegetable bouillon cube
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 3/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 cups 2% milk
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1/2 to 1 teaspoon hot pepper sauce, optional

Nutritional Facts

1 cup: 159 calories, 11g fat (7g saturated fat), 35mg cholesterol, 617mg sodium, 10g carbohydrate (5g sugars, 2g fiber), 7g protein.

Directions

  1. In a large bowl, combine the cauliflower, carrot, celery, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender (do not drain).
  2. In another large saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in the cheese until melted. Add hot pepper sauce if desired. Stir into the cauliflower mixture. Yield: 8 servings (about 2 quarts).

Friday, October 14, 2016

12 TOMATOES APPLE PIE

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12 Tomatoes
Apple pie is one of those treasured dishes that generally evokes memories to togetherness and the comforts of home. It’s sweet and the spices accompanying it give it extra amazing flavor. It can definitely be an undertaking, especially if you’re making your own dough (we won’t tell if you decide to go with store-bought), but you’ll be rewarded with a perfectly buttery and flaky crust if you decide to make your own.
Apple Pie
Serves 6-8; 1 9-inch pie
Ingredients
Crust:
  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups (3 sticks) cold, unsalted butter, cubed
  • 1/2 cup ice water
  • 3 teaspoons sugar
  • 1/4 teaspoon salt
Filling:
  • 8 cups cored, peeled, sliced apples (around 8; Granny Smith or Cortland)
  • 2 tablespoons lemon juice
  • 2/3 cup sugar, plus 1 tablespoon for top of crust
  • 1/4 cup brown sugar
  • 1/4 cup all-purpose flour
  • 1 egg yolk
  • 2 tablespoons butter
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • splash of water
Directions
[When ready, preheat oven to 375º F.]
  1. In a food processor, using a metal blade, pulse your flour, sugar and salt together.
  2. Add in cold, cubed butter and pulse.
  3. Slowly drizzle in ice water, one tablespoon at a time. You should have a coarse, crumbly mixture. (If you don’t have a food processor, combine ingredients in a large bowl, using a pastry blender or a fork.)
  4. Before the dough has formed a ball, remove the blade and take dough out, bringing it together by hand. Form the dough into a disc and wrap in saran wrap and refrigerate for at least 2 hours. It’s very important to work with cold dough.
  5. In a large bowl, toss apples in lemon juice, flour, sugars, cinnamon and nutmeg. Set aside.
  6. Once dough is cold, take dough out of plastic wrap and divide in half. Return one half, in plastic wrap, to the fridge.
  7. On a lightly floured surface, roll your 1/2 of dough out into a circle, 12-14 inches round, about 1/4-inch thick.
  8. Gently take the corners, lift the dough and transfer it to pie pan. Lightly press sides against the bottom and sides of pan. Trim overhanging dough so that you’re left with 1/2-inch and fold excess under the edge of the pan.
  9. Take second half of dough from fridge and repeat process of rolling it out to a 12-14-inch circle, 1/4-inch thick.
  10. Pour apple mixture into pie pan and cover the top of apples with pats of butter.
  11. In a small bowl, beat your egg yolk and add a splash of water. Brush the edges of pan, covered by the dough, with egg mixture.
  12. Cover the entire pie with remaining rolled out dough. Pierce holes in the top of dough to allow heat to escape (so there isn’t a steam buildup inside the pie).
  13. Seal the edges of the pie by fluting the dough (stamping the dough with a fork or your fingers) around the edge of the pie pan.
  14. Brush egg mixture all over the top of crust and sprinkle with sugar.
  15. Bake for 50 minutes, or until crust is golden brown.

Sunday, June 26, 2016

THE SMALLEST MEMBER OF THE POLICE DEPARTMENT...


FAITH IN HUMANITY...GOD BLESS BRANDON ROLLINS


A man in South Carolina felt God put him in the right place at the right time when he witnessed a young man helping an elderly woman make her way across the parking lot at Ingles Markets.


Bo Graf of Greenville, South Carolina, posted the photo on Ingles Markets Facebook page with the following message:
"This weekend left me with such doubt and sadness for Our America! Although I eat at Ingles regularly, for some reason I left a little later for lunch today! God put me at this place, this moment in time for a reason. Maybe it's simply to capture this moment, maybe to change the way I look at the world today and the kids of tomorrow, or perhaps how I could change the way I live each day; there are so many reasons that put me in this brief moment. I went and spoke to the young man, Brandon Rollins, and told him what he did meant a lot more than just helping a little lady today. It touched my life as well as I hope touches all of your lives. I personally haven't seen anything like this in years and thought everyone should see/feel this moment as well. This is how America should be! And hopefully this is the America of tomorrow!!!"
Graf was so moved by what he saw that he decided to go and speak with the young man pictured, Brandon Rollins, who turned out to be an employee at Ingles.
"[I] told him what he did ... touched my life as well as I hope [it] touches all of your lives."

THE TREE THAT OWNS ITSELF...




The Tree That Owns Itself is a white oak tree in Athens, Georgia, that has legal ownership of itself and of all land within eight feet of its base.

Well, a man in the early 1800s had so many great childhood memories of this tree that he wanted to make sure it was protected no matter what. So he deeded the ownership of the tree to itself and everyone just went along with it.

Just wait, it gets better.

In 1942, this intense windstorm came and knocked the tree over. People were pretty bummed about it, but someone had saved an acorn from the tree. They planted that acorn and gave life to "Son of the Tree That Owns Itself" which now stands over 50 feet tall.
And since it's technically the offspring of the original tree, it's considered to have legally inherited the plot of land it's inhabiting.
Two generations of trees owning land is amazing and if you don't think this is the coolest thing ever, I don't want to be your friend.

Read more at http://www.sunnyskyz.com/blog/1557/This-Tree-In-Georgia-Legally-Owns-Itself-And-The-Land-It-Occupies#fGB3dq4Rd2LAUmHJ.99

THE FATE OF A 16 YEAR OLD BOY AT KROGER GROCERY STORE....



A 16-year-old asked a stranger at a Kroger grocery store to buy him and his mother some food in exchange for carrying the man's groceries to his car, and what happened next will tug at your heartstrings.

A wonderful bond formed between the two, and within a couple of weeks, the stranger helped raise $190,000 on GoFundMe to support the Memphis teenager and his disabled mother.

"When Chauncy approached me, it just tugged at my heart," White said. "Here comes Chauncy, just trying to get food for him and his Mom off of the grace of other people. When I looked at him and saw what he was doing and what he was asking for, I said he was my hero."

"Chauncy lives in Memphis with his disabled mother," White explained on the crowdfunding site. "He is a straight A student who is doing his best to make it in a world with no money and very few resources. He wants to work and help his mother financially."

White said Chauncy asked him for donuts, but White knew that the teen needed more food than that, "So we just went aisle by aisle and he told me his story, about him and his Mom, and we just went through the store and got him his necessities, about a week's worth of groceries."

White said he just shared the story with his friends, and had no idea his and Chauncy's story would go viral.

"It's so rare that we get an opportunity to affect so much change on one life. I think back to how many people poured into my life with their generosity, time, money, encouragement, and it brings me to tears. The impact that those people had on my life can never be measured. I am so grateful for the lives we share with one another, so grateful for each and every one of God's children. I cannot thank you enough for caring about Chauncy. This is his big chance, and you're making it possible. Thank you thank you thank you thank you thank you thank you."

FOURTH OF JULY FACTS


Variously known as the Fourth of July and Independence Day, July 4th has been a federal holiday in the United States since 1941, but the tradition of Independence Day celebrations goes back to the 18th century and the American Revolution (1775-83). In June 1776, representatives of the 13 colonies then fighting in the revolutionary struggle weighed a resolution that would declare their independence from Great Britain. On July 2nd, the Continental Congress voted in favor of independence, and two days later its delegates adopted the Declaration of Independence, a historic document drafted by Thomas Jefferson. From 1776 until the present day, July 4th has been celebrated as the birth of American independence, with typical festivities ranging from fireworks, parades and concerts to more casual family gatherings and barbecues.

THE ORIGINATION OF SALT WATER TAFFY


Most everyone loves salt water taffy, but did you ever wonder when and how it was first made? Salt Water Taffy is a variety of soft taffy originally produced and marketed in Atlantic City, New Jersey, beginning in the late 19th century. The most popular explanation of the name is that  of a candy-store owner, David Bradley, whose shop was flooded during a major storm in 1883. His entire stock of taffy was soaked with salty Atlantic Ocean water. Shortly afterward, a young girl came into his shop and asked if he had any taffy for sale. Mr. Bradley jokingly offered her some “salt water taffy.”  After sampling a piece, the girl purchased the candy and proudly walked down to the beach to show her friends. Bradley’s mother was in the back of the store and overheard the whole conversation. She loved the name “saltwater taffy”, and that’s what it was called from then on.

BLUE BUNNY ICE CREAM

The Blue Bunny stares longingly at some ice cream through the freezer door at a grocery store. As the song "Can't Take My Eyes Off You" by Frankie Valli plays, the bunny indulges in a daydream about Bunny Tracks ice cream and chocolate-dipped ice cream cones. However, the bunny is abruptly brought back to reality when a customer opens the glass door, causing it to slide backward with force.

Friday, June 24, 2016

PLEASE FOLLOW ME: SCROLL DOWN AND CLICK ON FOLLOW ME


To all my faithful 103 followers, I am truly grateful for your support. I have been views 40,000 times and that could have been more, except that I have been on hiatus from my blog.
If you enjoy reading my blog, I really would appreciate more followers. I will be discussing issues on health, family, religion, happiness and Joy, and anything I feel would be interesting to all of you.
As I am a Senior Citizen and proud of it, I will be discussing how I handled different health issues, and different aspects of medicare and medicaid as I see them and have handled them.
I will have a multiplicity of subjects on the table, such as children, food, and everyday happenings.
SO, IF YOU HAVE ENJOYED MY BLOGGING IN THE PAST, SCROLL DOWN THE SIDE OF MY PAGE AND CLICK ON MY FOLLOW ME SECTION TO SUPPORT MY PAGE.
THANK YOU AND GOD BLESS YOU FOR YOUR SUPPORT.

Tuesday, April 19, 2016

EUCHARISTIC MIRACLES PROOF OF CHRIST'S REAL PRESENCE. AMEN



This is a photograph of the Miracle Host of the real Flesh of Jesus Christ which has been preserved in a monstrance for all to see and venerate in a church in Lanciano, Italy where the Eucharistic miracle happened in the year 700 A.D., some 1,312 years ago.
I have been fascinated by your account of the Eucharistic miracles of Buenos Aires and Poland. What is the connection between these and the miracle of Lanciano in Italy?
The common thread in these Eucharistic miracles, as well as in the many others that have taken place throughout the centuries, is the fact that a consecrated host has changed into recognisable features of human tissue and sometimes blood.
We know that after the consecration in the Mass, when the priest pronounces the words of Christ on instituting the Eucharist, the host becomes the Body of Christ and the wine becomes his Blood.
We don’t see the Body or Blood, because they continue to have the characteristics of bread and wine, but we know by faith that they are there.
Occasionally, sometimes to shore up the faith of people who doubted his Real Presence, Our Lord has performed a miracle to make clear that the Eucharist is truly his Body and Blood.
In recent decades, some of these miracles have been subjected to scientific examinations which have resulted in extraordinary findings.
Such is the case with the miracles of Buenos Aires in 1996, Poland in 2008, and even the 8th century miracle of Lanciano.
The first great Eucharistic miracle was that of Lanciano, the ancient Italian city of Anxanum.
It took place in 750AD in the church of St Legontian when a Brazilian monk doubted the Real Presence of Christ in the Eucharist.
After he had consecrated the Body and Blood of Our Lord, the host was suddenly changed into physical flesh and the consecrated wine into physical blood, which coagulated into five globules of different shapes and sizes.
They are still on display in Lanciano, even though almost 1,300 years have passed since they first appeared.
In 1971, the flesh and blood were examined scientifically by Dr Odoardo Linoli, Professor of Anatomy and Pathological Histology and of Chemistry and Clinical Microscopy at the Arezzo Hospital.
He was assisted by Dr Ruggero Bertelli, retired Professor of Anatomy at the University of Siena.



Their findings were truly extraordinary, and similar to the findings in the miracles of Buenos Aires and Poland.
The flesh was identified under a microscope as human flesh from the left ventricle of the heart, showing clearly the myocardium, the endocardium and the vagus nerve.
What is more, Professor Linoli was amazed at the evenness of the slice of tissue he was examining.
He commented that only a highly skilled hand in dissection could have obtained such an “even and continuous” slice of heart tissue.
This is especially intriguing if one takes into account that the first anatomical dissections reported in the medical literature took place only after the 1300s, some 600 years after the miracle.
The blood was of type AB, the rarest blood type, which is found more commonly in the region around the Mediterranean.
In Italy, between 0.5 per cent and one per cent of all people have type AB blood, whereas in Israel and the Middle East the percentage is between 14 and 15.
The blood in the sample of flesh was also of type AB.
Significantly, this is the same blood type identified in the Shroud of Turin.
What is more, the proteins in the blood sample were in the same proportions as in fresh normal blood.
One of the experiments conducted on the blood sample involved liquefying it and studying its capillary properties; that is, the rate at which it climbs a narrow tube. Professor Linoli found that the capillary properties matched exactly those of human blood taken from a man that very day.
The fact that the flesh and blood have been preserved for almost 13 centuries even though exposed to the action of atmospheric and biological agents, and without any preservative, is itself a miracle.
Professor Linoli’s findings were published in Quaderni Sclavo di Diagnostica Clinica e di Laboratori in 1971. In 1973, the Higher Council of the World Health Organisation appointed a scientific commission to investigate Professor Linoli’s findings.
After 500 examinations, carried out over 15 months, the commission confirmed the earlier findings.
These miracles and the scientific evidence that supports them can help to reaffirm our faith that the Eucharist is truly the Body and Blood of Our Lord at a time when many doubt it.

Thursday, March 24, 2016

https://www.medicare.gov/Publications/Search/SearchCriteria.asp?version=default&browser=Netscape%7C5%7CMacOSX&Language=English&pagelist=Home&comingFrom=13

FOR HELP WITH ALL OF YOUR MEDICARE NEEDS AND ANSWERS TO YOUR QUESTIONS, PLEASE CLICK ON THE LINK BELOW:


https://www.medicare.gov/Publications/Search/SearchCriteria.asp?version=default&browser=Netscape%7C5%7CMacOSX&Language=English&pagelist=Home&comingFrom=13: Medicare.gov - Publications - Search Criteria

Sunday, March 20, 2016

A MIRACLE caught on tape during adoration


Uploaded on Nov 13, 2007
This
video depicts some totally unexplained activity caught on tape. It is
un-modified in any way. Here is a link to a separate video with lyrics
to the song. http://www.youtube.com/watch?v=5nTvPU...

THE MIRACLE OF THE EUCHARIST

Uploaded on Feb 4, 2007
Miracle captured on video by Daniel Sanford of New Jersey. On 11/13/98, as part of the pilgrimage, he went to see the Bleeding Host of Betania at the Chapel of the Augustinian Nuns in Los Teques. The Spiritual Director, Father Mazzarella, said Daily Mass. When they finished, he opened the Tabernacle door, which contained the Bleeding Host. The Host was in flames, bleeding, and there was a pulsating heart bleeding in the center of the Host. Daniel watched this for about 30 seconds or so, then the Host returned to normal. HOWEVER, He did manage to film this miracle with his camcorder!
Visit http://www.InDefenseOfTheCross.Com for more

MIRACLE of the EUCHARIST Host - 1998

Uploaded on Feb 4, 2007
Miracle captured on video by Daniel Sanford of New Jersey. On 11/13/98, as part of the pilgrimage, he went to see the Bleeding Host of Betania at the Chapel of the Augustinian Nuns in Los Teques. The Spiritual Director, Father Mazzarella, said Daily Mass. When they finished, he opened the Tabernacle door, which contained the Bleeding Host. The Host was in flames, bleeding, and there was a pulsating heart bleeding in the center of the Host. Daniel watched this for about 30 seconds or so, then the Host returned to normal. HOWEVER, He did manage to film this miracle with his camcorder!
Visit http://www.InDefenseOfTheCross.Com for more