Pope Pius IX, Part I
This is a revised version of a talk given to a group of high school history teachers in Louisiana in 2007.: Pius IX, an almost forgotten “great man”
Author: Thomas Fleming
The Best Revenge: Ragù alla Clemenza
For several decades I have been doing variations on Italian meat sauce. I was initially inspired by watching The Godfather, the scene where the family and allies are hunkered down and Peter Clemenza (played by Richard Castellano) shows Michael how they made meat sauce in prison.
Acting Naturally: The Biggest Fools That Ever Hit the Big Time, Week I
Here is your chance to nominate and vote for the Biggest Big-Time Fools of the Week
Plain Talk
The demonstrations, in Minneapolis and other cities, against the enforcement of US immigration law are a vivid illustration of what the American people, in their childish pursuit of what they imagine to be human right, have become.
Misery and Gin, conclusion
Simplifying ideologies drain the life out of most of us, and any form of subjectivism leads quickly to relativism, and thus indifference. From “You say potahto, I say potayto,” the descent to every erotic eccentric’s defense, “Don’t knock it until you’ve tried it” is rapid.
Greek I.31 With Audio and Greek Composition
Holiday is over, and it is time to buckle down. Please memorize the forms of the Present Medio-Passive and the Aorist Middle. Be sure to consult paragraphs 527, 530 for full paradigms.
The Best Revenge: Manzo Brasato
I have been making Manzo Brasato (Braised Beef Lombard Style) for well over thirty years. My original recipe source, a book I still consult regularly, was Ada Boni’s Regional Italian Cooking.
Pursuing Happiness, I: Misery and Gin
In the old dormitory bull sessions, if the subject of happiness came up, someone would be sure to use the old trope of the contented cow in the pasture. The cow certainly experienced something like pleasure, but could a rational human being agree with the cow?
The Best Revenge: Risotto Hoppin John
Several decades ago, we discovered an Italian version in Luciano Bugialli’s excellent The Fine Art of Italian Cooking, which is actually a book on Florentine cuisine.
