newsletter 5th May 2013

Newsletter 5th May 2013

Congratulations to those who were Confirmed by Bishop Lynch last Sunday and thank you for coming to share in this very special day.

This coming week I am off to the College in Spain once again. This week we have the meeting of the College Trustees. They come to review all that has been happening during the past year and I have to give an account of my financial stewardship. I will be back on Friday evening.

This means that there will not be a 7.30 Mass this week. The Bishop will be here for Mass at 10 on Tuesday and Thursday but there will be a Eucharistic service on the other days.

Work is continuing to the floor in the Church so we will be in the Angelus Room on weekdays once again for a few weeks. I am very pleased with the railings outside the entrance to the Church. They have been made with care and there are lots of interesting details. Look at the caps at the foot of each post: they have been formed carefully to match the contour of the stone and the bricks.

Next Sunday is the first of the two First Holy Communion Days. The celebration will take place at the 11am Mass and we have been looking forward to it for many months. The benches in the centre of the Church will be reserved for the children and their families. The Church will be very full, so if you normally come at 11, you may prefer to come to another Mass on this day. Please pray for a fine day: after the Mass there will be a chance to take some photos in the garden and to share some refreshments.

Next Sunday is kept as the feast of the Ascension.
At one time it used to be on a Thursday – exactly forty days after Easter. There was some discussion about changing it back to the Thursday, but it has remained on the Sunday. Next week, after the gospel, we put out the Paschal candle. After Ascension Day, it is kept beside the font.

Churros are very popular in Spain – some of you will remember eating then in Segovia with a cup of thick chocolate. My recipe book says that you can make them as follows: Sieve some flour in a mixing bowl with a pinch of salt – say about 350 grams. Add a beaten egg – then gradually mix in about ½ litre of milk. Use a blender to get rid of all the lumps and you should have a thick creamy batter. Pass through a forcing bag into some very hot oil and fry to a nice crispness. Serve in lengths of about 10cms and dust with sugar. Years ago they used to be sold beside the road with the oil heated in large drums. The origin of the frying oil was somewhat doubtful.

Here is Robert Southey on the Battle of Blenheim.

It was the English, Kaspar cried
That put the French to rout;
But what they kill’d each other for,
I could not well make out;
But everybody said, quoth he,
That ’twas a famous victory.

It is good to see that the trees in the garden are now in full blossom. I have been looking at the apple trees with great interest. There are lots of buds and hopes of a good harvest. The rhubarb has started to sprout once again, but as yet, not enough for a good pie. Still no bees in the hive. One suggestion is that the radiation from mobile phones is killing off the bees. Do you believe this?

I like this definition of friendship from St. Augustine:
To talk and laugh with mutual concessions, to read pleasant books: to jest and to be solemn, to dissent from each other without offence, to teach one another somewhat, or somewhat to learn – to expect those absent with impatience and embrace their return with joy.

I understand that the great-nephew’s father has tried to interest him in football – without much success – he prefers to spend his time with this grandpa playing with old cars and looking at steam locomotives. A boy very much after my own heart.

And just room for a prayer:
Praise, O servants of the Lord,
Praise the name of the Lord.
May the name of the Lord be blessed
Both now and for evermore.
From the rising of the sun to its setting
Praised be the name of the Lord.

Best wishes to you all

Monsignor Nicholas Rothon

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