Wednesday, December 16, 2009

A Magnificent Undertaking

The Saint John's Bible is the first handcrafted Bible commissioned by a Benedictine abbey in more than five hundred years.

I stumbled upon an article about this in my Santa Clara magazine.

The Saint John's Bible is separated into seven volumes. This was done for practical reasons—each completed, bound volume will weigh as much as 35 pounds, with a combined weight of more than 165 pounds. It also produced interesting artistic results. While images and motifs repeat across volumes, each collection of Biblical books takes on its own character. We can approach each collection and discover its particular character and place in the grand story of salvation.

It's a monumental undertaking, incorporating unparalleled artistic renderings.
The 7th and final volume is nearing completion.
I'm hoping there will be an opportunity to view some of the finished product.
Apparently several renderings are available through Amazon

Saturday, December 5, 2009

Angel Friends

My angel friends
have a new friend, Joy

and so do I.
Thank you, Diane!

Tuesday, December 1, 2009

cute, huh?

if you go to Susan Branch's website:


you can click on each one and get the recipe.
I'm pretty excited, Katie wants a cookie making day when I get to Austin

A great new recipe!

Rod and I both love this, I'm sure partly because we can use his homemade, onionless, zesty salsa to give it zip.
I don't bother making the cilantro chile cream, just put cilantro in the soup, and sour cream on the top.

Mexican Chicken Soup with Cilantro-Chile Cream

A finalist in the 2002 ORTEGA "Create a Fiesta, Win a Siesta!" Contest, this dish was submitted by Julie DeMatteo of Clementon, New Jersey. This soup combines chopped chicken, corn, black beans, fire-roasted chiles, rice and chicken broth in a flavorful soup, topped with a garnish of sour cream blended with cilantro, lime juice and chiles. This hearty dish can be served as an appetizer or main meal.

• yields: 8 • preparation time: 20 min cookie: 25 min


1 container (32 oz.) chicken broth
1 cup water
2 cloves garlic, finely chopped
1 jarORTEGA Salsa - Homestyle Recipe (Mild), (or any flavor)
1/2 cup long-grain rice
1 teaspoon dried oregano
1 teaspoon salt
2 cups chicken, cooked, chopped
1 can (15 oz.) black beans, rinsed, drained
1 1/2 cups frozen corn kernels
1 can (4 oz.)ORTEGA Diced Green Chiles
1 dollop cilantro, chile cream (recipe follows)


COMBINE chicken broth, water and garlic in large saucepan; bring to a boil. Add salsa, rice, oregano and salt; cover. Reduce heat to low; cook for 15 minutes, stirring occasionally. Add chicken, beans, corn and chiles; continue cooking for 5 minutes or until heated through. Serve in soup bowls; top each serving with dollop of cilantro-chile cream.

COMBINE 1/2 cup sour cream, 1 can (4 oz.) ORTEGA Diced Green Chiles, 3 tablespoons finely chopped fresh cilantro and 1 teaspoon lime juice in small bowl.

This page is from Ortega's web site. For more great recipes, visit
© 2003 B&G Foods