Skip to main content

Featured

Holy Week Tensions Rise as Israel Blocks Cardinal from Entering Sacred Jerusalem Site

  Cardinal Pierbattista Pizzaballa, the Latin patriarch of Jerusalem, holds a prayer service to mark Palm Sunday, following the cancellation of the traditional Palm Sunday procession from the Mount of Olives, amid restrictions on gathering in large groups, in Jerusalem, March 29, 2026. Israeli police prevented Cardinal Pierbattista Pizzaballa, the Latin Patriarch of Jerusalem, from entering the Church of the Holy Sepulchre on Palm Sunday, prompting widespread criticism from Christian leaders and governments worldwide. Authorities cited security concerns linked to the ongoing U.S.-Israeli war with Iran, noting that all holy sites in Jerusalem’s Old City had been temporarily closed due to the threat of missile strikes. The Latin Patriarchate condemned the move as an unprecedented disruption of centuries‑old tradition, marking the first time church leaders were unable to celebrate Palm Sunday Mass at the historic site. Israeli Prime Minister Benjamin Netanyahu later stated that the ...
Post a Comment
Read more

article

Labels

Pan-Seared Steaks



Ingredients:

  • 2 boneless steaks (NY Strip, rib eye or filet mignon)
  • Salt and pepper
  • 1 tablespoon of oil
  • 1 tablespoon of butter
  • Fresh thyme (optional)

Instructions:

  1. Pat the steaks dry with paper towels.
  2. Season the steaks generously on both sides with salt and pepper.
  3. Heat a heavy pan (preferably cast iron or stainless steel) over medium-high heat until it’s VERY hot.
  4. Add the oil to the pan and heat until it begins to shimmer and move fluidly around the pan.
  5. Carefully set the steak in the pan, releasing it away from you so the oil doesn’t splatter in your direction. It should sizzle.
  6. Leave it alone! Avoid the temptation to peek or fiddle or flip repeatedly. The steaks need a few minutes undisturbed to develop a brown crust.
  7. Flip the steaks when they release easily and the bottom is a deep-brown color (usually about 3 minutes).
  8. Continue to cook the steaks for another 3 to 4 minutes on the bottom side for rare or medium-rare.
  9. During the last minute of cooking, add 1 tablespoon of butter and a few sprigs of fresh thyme to the pan with the steaks (this is optional but delicious).


Labels:

Comments

Post a Comment