Saint of the day:
Patron Saint of Good Marriages
Saint Priscilla's Story
Saint Priscilla and her husband Saint Aquila were Jewish converts to Christianity. It appears that their conversion was brought about when they met Saint Paul. We know about them from the Sacred Scriptures (read the Acts of the Apostles, Chapter 18 for starters) and here is something beautiful: their names are always mentioned together, never separately. This reveals the unity lived out in their marriage. They were tentmakers by trade (as was Saint Paul) and were some of the earliest Christian missionaries. They were martyrs for the Faith, and their feast day is celebrated on July 8.
These two remarkable people set an example for us of hospitality, seen in opening their home to Paul and using their house as a meeting place for churches wherever they went. We are also impressed by their passion for Christ and their hunger for knowledge of Him.
It appears that at some point, Priscilla and Aquila moved back to Rome, for in his Letter to the Romans, Paul expressed appreciation to the couple, mentioning how they had once “risked their necks” for him. Although the specifics of the story are never mentioned, the comment illustrates their keen devotion to Paul’s work.
Address: Via di S. Prisca, 00153 Roma RM, Italy
Phone: +39 06 574 3798
It is devoted to Saint Prisca, a 1st-century martyr, whose relics are contained in the altar in the crypt.
Catacomb of Priscilla. Rome, Italy.
Saint Priscilla and her husband Saint Aquila suffered martyrdom in Asia Minor, but according to Roman Martyrology
and tradition it has them martyred in Rome probably around the same time as St. Paul.
Catacomb of Priscilla. Rome, Italy
Family, Love, & Food.....
Next time give with love, complement from the heart, give generously, be with family and laugh often.
Make dinner something amazing and enjoy every moment with friends and family.
Coconut Rose Semifreddo
1 1/2 cup cold heavy whipping cream (35%)
1/4 cup rose syrup (see below)
1 cup fresh chemical-free rose petals
6 egg yolks
1/2 cup sugar
1 cup coconut cream (skim the top of a 13.5 oz / 400 ml can of full-fat coconut milk)
3/4 cup unsulfured, unsweetened coconut
Crispy topping (optional)
1/2 cup roughly chopped pistachios
1/2 cup unsulfured, unsweetened coconut
2 tbsp butter
2 tbsp honey
*rose simple syrup. You simply boil 1 cup of water and 1 cup of sugar together. Once it's boiling, you remove it from the heat and pour it over 2 cups of the freshest most fragrant rose petals you can find (use only the petals). Cover and let this rest for about 12 hours before straining out the petals. That's a basic rose syrup.
Line an 8 x 4 inch (1 litre) loaf pan with parchment paper, leaving an overhang on the sides. (I cut 2 strips according the length and width of the pan and then criss-crossed them over each other, to avoid crumpling the paper).
Beat the egg yolks and sugar in a medium-sized metal bowl on top of a saucepan of simmering water. Keep whisking constantly until the yolks turn pale yellow ribbony (this can take about 4 minutes). Transfer bowl to sit on top of a larger pan filled with ice cold water and whisk vigorously until the mixture is very thick and cooled down. Separate this mixture equally, placing half into another large bowl.
Whip the cream until peaks form. Add one third of the whipped cream to one of the bowls containing half of the egg mixture. Whisk until smooth. Add the remaining whipped cream and the rose syrup and fold gently. Add half of the fresh roses and fold in very gently. Put this aside.
Remove the cream that rises to the top of a can of full-fat coconut milk. From a 13.5 oz / 400 ml can, you should be able to get 1 full cup of thick cream. Whip this until thick. Gradually incorporate it into the second half of the egg yolk mixture. Fold in the 3/4 cup dried coconut and mix well.
Pour the rose cream mixture into the loaf pan. Then scatter the remaining half of the rose petals on top of this. Pour the coconut cream mixture on top of the roses. Freeze this for 6 hours.
If you wish to make a crispy topping for your semifreddo, in a large skillet, melt the 2 tbsp. butter and add the coconut and pistachios. Brown them in the butter until golden, then mix in the honey. Remove from heat and let this cool. Add this topping to the top of your frozen semifreddo and press it down well. Return to freezer for another hour or two. (Note: I struggled a bit with my topping because I did not freeze the semifreddo first so I couldn't press it down. As you can see from the photo, it was quite crumbly... I believe freezing the semifreddo first will remedy the problem.)
To serve your semifreddo, quickly dip your loaf pan in hot water and invert onto a serving platter. Dip a knife in hot water and wipe dry to slice the semifreddo. Enjoy!