St. Francis of Assisi, Orange, TX

Total Page:16

File Type:pdf, Size:1020Kb

St. Francis of Assisi, Orange, TX St. Francis of Assisi CATHOLIC COMMUNITY 4300 Meeks Drive, Orange TX 77632 Office: 409-883-9153 Fax: 409-883-9154 Web: www.stfrancisorangetx.orgOffice Email:[email protected] Facebook.com/St.Francis.Church.Orange Parish Office Hours: Monday-Friday 9am-3pm Religious Education Office Hours: Monday-Friday 10am-3pm Wednesday 3-7pm during RE PASTOR: Rev. Sinclair K. Oubre, J.C.L. [email protected] Deacon Hector Maldonado [email protected] Deacon Tommy Ewing [email protected] Deacon Keith Hebert [email protected] MASS SCHEDULE Saturday: 5pm Sunday: 8am Bilingual 10:30am DAILY MASS Tuesday, Thursday, Friday: 8:30am Wednesday: 6:30pm RECONCILIATION: Saturday: 3:30-4:30pm SACRAMENT OF BAPTISM Please call the Pastor to make arrangements for Infant Baptisms. Baptism class is held the third Thursday of each month at 6:00pm. This can be done at least seven (7) months before the birth in order to make proper sacramental preparations. SACRAMENT OF MARRIAGE Diocesan policy requires a minimum of six (6) months of sacramental preparations for marriage. Engaged couples are invited to call the Pastor for an appointment. HOLY COMMUNION OR ANOINTING OF THE SICK Please call the Pastor if you or any family members are ill or plan to be hospitalized to arrange the reception of the Sacraments. RITE OF CHRISTIAN INITIATION OF ADULTS - Catechumenate Those interested in becoming a Catholic or in completing their initiation are invited to contact Deacon Keith Hebert at the Church office to learn more about the Catechumenate Process. PARISH MEMBERSHIP Welcome to St. Francis of Assisi Catholic Community! Please register by obtaining a census form from the Parish Office or at one of the two front entrances to the Church. Please return the census form to the Parish Office or drop in the collection basket. You may also register online at www.stfrancisorangetx.org. From the home page, click on the registration form. We look forward to the opportunity to know and serve you and it is our prayer that you will bless St. Francis Catholic Community with your time, talent, and treasure. Solemnity of Christ the King November 25, 2018 .CHRIST IS KING On the final Sunday of the liturgical year we celebrate the feast of Christ the King. It’s easy to understand today’s scriptures as events that happened long ago and far away, or predictions that will come true somewhere, some day. But they invite us to claim Christ as our King here and now. Jesus’ words to Pilate in the Gospel remind us that his kingdom transcends time and place. And the prophecies from Daniel and Revelation give us reason to be faithful to Christ our King right here and right now. By concluding the year with this feast we are proclaiming our faith that Jesus Christ is the one and only King over all seasons, all peoples, and all of creation. No matter what nation we belong to or what language we speak, he “has made us into a kingdom” (Revelation 1:6)—one people united in love and peace for all eternity. Copyright © J. S. Paluch Co., Inc. TREASURES FROM OUR TRADITION Although our Puritan forebears at Plymouth Rock were almost a hundred years removed from their Catholic roots, the old liturgical calendar still had an unconscious claim on their hearts. We’ve already seen how on Saint Martin’s Day, November 11, medieval continental Europe observed a great harvest day of Thanksgiving, with games, dances, parades, and a festive dinner of roast goose. With the goose went ample draughts of “Saint Martin’s Wine,” the first wine of the new harvest. Martinmas celebrated full barns and larders stocked for the winter. Even after the Reformation, the tradition of eating goose on Saint Martin’s Day was retained in Holland, and it was there that our Pilgrims encountered this tradition. When Governor Bradford sent four hunters out into the Massachusetts wilderness in the autumn of 1621, they did indeed find some geese and ducks, and were persuaded by the indigenous people to try turkey, too. Just as the liturgical calendar has been tweaked over the years, President Roosevelt moved Thanksgiving to the third Thursday in November in 1939, probably to extend the Christmas shopping season. The protest was so great that in 1941 the day established by President Lincoln, the last Thursday in November, was restored. If the Pilgrims had known of the Martinmas connection, they might never have celebrated at all! —Rev. James Field, Copyright © J. S. Paluch Co. READINGS FOR THE WEEK SAINTS AND SPECIAL OBSERVANCES Monday: Rv 14:1-3, 4b-5; Ps 24:1bc-4ab, 5-6; Sunday: Our Lord Jesus Christ, King of the Lk 21:1-4 Universe Tuesday: Rv 14:14-19; Ps 96:10-13; Lk 21:5-11 Monday: Thirty-fourth Week in Ordinary Time Wednesday: Rv 15:1-4; Ps 98:1-3ab, 7-9; Lk 21:12-19 Friday: St. Andrew Thursday: Rv 18:1-2, 21-23; 19:1-3, 9a; Ps 100:1b- Saturday: Blessed Virgin Mary; First Saturday 5; Lk 21:20-28 Friday: Rom 10:9-18; Ps 19:8-11; Mt 4:18-22 Saturday: Rv 22:1-7; Ps 95:1-7ab; Lk 21:34-36 Sunday: Jer 33:14-16; Ps 25:4-5, 8-10, 14; For the scriptures used at Mass every day and to hear a 1 Thes 3:12 — 4:2; Lk 21:25-28, 34-36 reflection: go to http://www.usccb.org/bible/readings and select the day of the month and reflections in the menu on the left side of the page. St. Francis of Assisi Catholic Church Stewardship of Treasure November 17/18 Saturday November 24 5:00 p.m. Knights of Columbus & families Sunday November 25 8:00 a.m. People of the Parish/Novena Mass in reparation of sins that wound the Body of Christ 10:30 a.m. Ben & Florence Thompson (D) Monday November 26 Thank you always for your generosity! No Mass Tuesday November 27 8:30 a.m. Marcus Clay Darby (L) November 24/25, 2018 Wednesday November 28 6:00 p.m. Hilda & CA Davis (D) Altar Flowers Thursday November 29 8:30 a.m. Sr. Mary Rita Domas (D) Donated by: Friday November 30 Pat Cockerill in memory of 8:30 a.m. Emile & Ellen Dupre (L) Ann Johnson Saturday December 1 Blessed Mother Flowers 5:00 p.m. Jack Oldani (D) Donated by: Sunday December 2 8:00 a.m. People of the Parish/Novena Manny & Nene Hababag Mass in reparation of sins that In Thanksgiving wound the Body of Christ 10:30 a.m. Patricia Trahan Daigle (D) Friendly Reminder! Best Advent Ever LifeTouch will be here Monday and Tuesday Advent begins the weekend of December 1st and 2nd. November 26th and 27th These are make up days from Advent is a time to prepare our hearts for Christmas, but we our previous schedule. often get distracted and busy. If you missed out or you are new Don’t let this Advent pass you by. Slow down and focus on to the parish and didn't get your what matters most with the BEST ADVENT EVER. picture taken, please go to the link below and schedule when Each day, you will receive an email with short inspirational you can come. videos with practical tips for your everyday life, and real life Thank you so much. stories to encourage you in your faith journey. https://booknow- lifetouch.appointment-plus.com/ ycjmsrgx/ All you have to do is sign up at BestAdventEver.com Our Church directory won’t be the same without you! The Knights of Columbus will have Advent Wreath Workshop! their annual KC banquet on Sunday, November 25 Thursday, December 6th. 2:00 p.m. A mass to honor our deceased members will All Supplies provided. be held at 6:00 pm with a dinner to start at Cost is $5.00 to help defer the cost of 7:00 pm. the supplies. Brother Knights, please plan to bring your This is for families or anyone that family to enjoy dinner and fellowship. would like to come and make an Advent wreath together. Please RSVP by December 1 to Lanston Fall (409-746-2585) The Advent season is a [email protected], Scott Rollins time of preparation that directs our hearts and (409-883-2691) [email protected] or minds to Christ’s second Frank Thomassee (409-313-0347) coming at the end of time [email protected]. and also to the anniversary of the Lord’s birth on Christmas. The Solemnity of Our Lord Jesus Christ, King of the Universe The Solemnity of Our Lord Jesus Christ, King of the Universe, formerly referred to as "Christ the King," was established by Pope Pius XI in 1925 as an antidote to secularism, a way of life which leaves God out of man's thinking and living and organizes his life as if God did not exist. The feast is intended to proclaim in a striking and effective manner Christ's royalty over individuals, families, society, governments, and nations. The Feast of Christ the King~ "That in the name of Jesus every knee should bow, of those that are in Heaven, on earth and under the earth: And that every tongue should confess that the Lord Jesus Christ is in the glory of God the Father." Philippians 2:10-11 Ministry Schedule for December 1/2 In Our Parish Eucharistic Lectors Altar Servers Ministers Sunday, November 25 8:00 a.m. Bilingual Mass 5:00 Abby Leger Kent Crow Lauren Corrao 10:30 a.m Mass-Christ the King p.m.
Recommended publications
  • The Prince of Transylvania's Court Cookbook from the 16Th Century
    The Prince of Transylvania’s court cookbook From the 16th century Trans: Bence Kovacs Editor: Gwyn Chwith ap Llyr (mka Glenn Gorsuch) © Glenn F. Gorsuch Version 1.04 Additional Editing and Error-Checking (which is and shall be an ONGOING process): Kolosvari Arpadne Julia (mka Julia Szent-Györgyi) Kolozsvari Arpad (mka David Szent-Györgyi) Palotzi Marti (mka Martha Palotay) The Science of Cooking Written by The Prince of Transylvania’s court master chef at the end of the 16th century First part of the science of cooking. [text begins here]…keep it, so that the flies wouldn’t lay eggs on it. However, if you can’t kill the hen, ask your master; take both of its wings in your left hand, take its neck with your two fingers and cut it under its wattle, be cautious not to cut its neck. Do the same with the goose and chicken. If you use vinegar, be sure to wash your hands before, lest your hands would taint it. If you want to pluck the feathers, don’t use boiling water. The water for the goose and chicken should be colder than the sterlet’s water. After you’re done with plucking the feathers, singe it, put it into clean water, wash it, cut its nails, disembowel it, but put its stomach and liver into a different pot of water to clean it. When slaughtering a pig, take its nose with one of your hand and put a knife into its brisket. Water temperature should be similar to a chicken’s, because you don’t want to burn it.
    [Show full text]
  • WINTER December 21St
    OUR VILLAGE Next Edition FREE January 6th FREE Now Includes STREET LEVEL For the Collar Suburbs Volume XIX 773/633-4059 www.OurVillageChicago.com P.O. Box 31391, Issue 24 [email protected] Chicago, IL 60631 December 16, 2015 Have a Very Christmas Trees and Holiday Displays in Pappas’ Office Merry Christmas and A Happy and Prosperous New Year From Village Publications “The Christmas Tree Ship” Docks in Chicago Again This Year On December 3rd. The U.S. Coast Guard Cutter, Mackinaw, sailed into Navy Pier this year carrying 1,500 Christ- Nearly 90 Christmas trees and religious displays that show Chicagoland’s great mas tree to continue the ethnic diversity are on display in the office of Cook County Treasurer Maria Pap- tradition by reinacting pas. the voyage of a Great Pappas said she is proud that this is the 12th year of “Christmas Trees from Lakes schooner, Rouse Around the World,” the display of trees decorated by members of ethnic commu- Simmons, the “Original nities to show their cultural heritage, and of other religious and cultural traditions. Christmas Tree Ship”, The display can be seen through the Christmas and New Year’s period, to Janu- ary 4, 2016, in Room 112 of the Cook County Building, 118 N. Clark St., Chicago. captained by Herman The three-foot-high Christmas trees stand on counters in the Treasurer’s Of- Schuenemann, which sank in 1912 in route to Chicago. Each year the arriv- fice, with a Christian Nativity scene and other cultural displays: African Ameri- ing trees are distributed to organizations which provide them to the Families in can Kwanzaa Kinara, Hindu Prayer Thali, Jewish Menorah and Muslim Ramadan need throughout the Chicagoland area.
    [Show full text]
  • Christmas Celebrations All-Inclusive
    ....................................................................................................................... CRISPY CHRISTMAS Menu or buffet (valid from 25 persons) All Inclusive from 7:00 pm to 11:00 pm with beverages: welcome aperitif, house wine, beer, softdrinks and coffee PER PERSON: EUR 44,- Extension hourly rate per person: EUR 8,- This offer is valid upon request and availability from 01/11/ to 23/12/2018. .......................................................................................................................................................................... ................................................... CHRISTMAS FLEMING‘S CONFERENCE HOTEL FRANKFURT, ELBINGER STRASSE 1-3 , 60487 FRANKFURT AM MAIN , TEL.: +49 69 5060400 ....................................................................................................................... CELEBRATIONS FLEMING‘S HOTEL FRANKFURT-HAMBURGER ALLEE, .......................................................................................................... HAMBURGER ALLEE 47-53, 60486 FRANKFURT AM MAIN, TEL.: +49 69 2017410 ALL-INCLUSIVE ....................................................................................................................... FRESH AND CRISPY ROAST GOOSE .......................................................................................................... FLEMING‘S HOTEL FRANKFURT-MESSE, .......................................................................................................... MAINZER LANDSTRASSE 87-89, 60329
    [Show full text]
  • Christmas Past Recipes
    Christmas Past Recipes Roasting the Christmas baron of beef at Windsor Castle in 1856. HISTORIC FOOD COOKERY COURSES Recipes of dishes made or sampled on The Taste of Christmas Cookery Courses 2009. TO MAKE A HACKIN. From a Gentleman in Cumberland. SIR, THERE are some Counties in England, whose Customs are never to be set aside and our Friends in Cumberland, as well as some of our Neighbours in Lancashire, and else-where, keep them up. It is a Custom with us every Christmas-Day in the Morning, to have, what we call an Hackin, for the Breakfast of the young Men who work about our House; and if this Dish is not dressed by that time it is Day-light, the Maid is led through the Town, between two Men, as fast as they can run with her, up Hill and down Hill, which she accounts a great shame. But as for the Receipt to make this Hackin, which is admired so much by us, it is as follows. Take the Bag or Paunch of a Calf, and wash it, and clean it well with Water and Salt ; then take some Beef-Suet, and shred it small, and shred some Apples, after they are pared and cored, very small. Then put in some Sugar, and some Spice beaten small, a little Lemon-Peel cut very fine, and a little Salt, and a good quantity of Grots, or whole Oat-meal, steep'd a Night in Milk; then mix thefe all together, and add as many Currans pick'd clean from the Stalks, and rubb'd in a coarfe Cloth ; but let them not be wash'd.
    [Show full text]
  • December 2017
    FOR Brattleboro Food Co-op thought December 2017 Green River Aprons Wild Blossom Designs Guilford,VT Shelburne,VT Local Producers of the Month BrattleboroFoodCoop.coop facebook.com/BrattleboroFoodCoop FOR Published monthly by the hat's N W ew at the Co-op! Designers House-Made Mild Curry Marlene O'Connor Holiday Meat Menu Donna Lee Amerman BFC [email protected] Stop by during December for your MADE Lamb Sausage Editors holiday roast, goose, or duck. Curry + ground lamb + love = delicious Jon Megas-Russell, [email protected] We will have a full menu of house-made sausage found in the Ruth Garbus, [email protected] offerings! meat department. Advertising Jon Megas-Russell To advertise in Food For Thought call 257-0236, ext. 813, or email [email protected] Dr Schnuffies Stay Well Ad deadline is the first Friday Daily Immune Support of the previous month. Letters to the editor must be signed New from the Berkshires of Massachusetts! and may be edited for length. High potency vitamins and herbs. Brattleboro Food Co-op Found in Aisle C of the Wellness Department. General Manager Sabine Rhyne Board of Directors Richard Berkfield Boody Organic Ruth Garbus Cozy Jars John Hatton, Treasurer A 32 beans and 8 Emilie Kornheiser, Vice President Bamboo Eco Wear Beth Neher, President vegetables soup. Just Found near checkout. Wesley Pittman, Secretary add water and cook in Daniel Seals a crock pot. Jerelyn Wilson Found in the Bulk Candy Cane Caramels The articles appearing in this newsletter A great gift or sweet treat found in represent the views of the individual Department or at the the Bulk Department.
    [Show full text]
  • Ebook Download a Very Different Christmas
    A VERY DIFFERENT CHRISTMAS PDF, EPUB, EBOOK Rico Tice,Nate M Locke | none | 01 Oct 2015 | Good Book Company | 9781784980337 | English | United States A Very Different Christmas PDF Book Let them know that what matters with the gift is the intention, not the price tag. Sign up for the Tasty newsletter today! Personalize this wine box with favorite photos to give your Merlot or Chardonnay an extra-special touch. Best reusable water bottles top water bottles reviewed and rated Which bottle is best for biking or hiking, commuting or communing? Sign up to our newsletter Newsletter. Imm Living's key-shaped ceramic kitchen tools unlock the secret to precise baking. Tasty Get all the best Tasty recipes in your inbox! The most traditional dishes are stuffed roast goose, pork tenderloin with apples and cabbage, and some form of coulibiac pictured. On the traditional Christmas dinner table you'll find ham, meatballs, sausages, spare ribs, different kinds of herring, lox, Jansson's temptation a potato casserole with anchovies , red cabbage, brown cabbage, Brussels sprouts, some lye fish very smelly , and in the south it's traditional to eat smoked eel. T3 is part of Future plc, an international media group and leading digital publisher. Desk Calendar. Not only do they go with a bang, but you can now get Christmas crackers full of wonderful delights such as beauty products, Christmas tipples, gift vouchers, and even Swarovski crystals! The Christmas season has a peculiar way of bringing out the best and the worst in each of us. More From Gifts. Part stopwatch, part sculpture, Roost's handsome desk accessories blur the line between form and function.
    [Show full text]
  • Boiled Fruit Cake
    Contents Introduction................................................................................................................................................................3 Foreword ....................................................................................................................................................................3 Recipe 1: Braised Brisket of Welsh Black Beef with Wild Fungi ...............................................................................4 Recipe 2: Cranberry and Marzipan Christmas Crown ................................................................................................5 Recipe 3: Gooseberry Tart..........................................................................................................................................6 Recipe 4: Capel Brandy Tart .......................................................................................................................................7 Recipe 5: Roast Goose in Orange Sauce.....................................................................................................................8 Recipe 6: Rich Apple Pie .............................................................................................................................................9 Recipe 7: Pheasant in Cider......................................................................................................................................10 Recipe 8: Roasted Best-End of Jacob Lamb with an Apricot and Shallot Compote .................................................11
    [Show full text]
  • Roast Goose with Fruit-Nut Stuffing
    Roast Goose with Fruit-Nut Stuffing December 2010 - Every Day with Rachel Ray - Recipe by Mark Bittman 8 servings Prep: 25 mins(plus cooling) Roast: 2 hrs 40 mins Ingredients Tip: Save the rich and luxurious rendered goose fat for frying. Try it when cooking potatoes--its incredible. 1/2 pound (2 sticks) butter 1 onion, chopped 1/2 cup pine nuts 8 cups fresh breadcrumbs 2 cups peeled and diced tart apples 1 1/2 cups coarsely chopped pitted prunes 2 teaspoons fresh thyme leaves 1 bay leaf, finely crumbled Salt and pepper 1/2 cup chopped flat-leaf parsley 1 10 - 12 pound goose, excess fat trimmed Directions 1. Preheat the oven to 350 degrees . In a large Dutch oven, melt the butter over medium heat. Add the onion and cook until softened, about 5 minutes. Add the pine nuts and cook until browned, about 3 minutes. Stir in the breadcrumbs, then lower the heat to low and stir in the apples, prunes, thyme and bay leaf; season with salt and pepper. Turn off the heat, then stir in the parsley. Let cool. (Refrigerate the stuffing for up to 1 day.) 2. Prick the goose skin all over with a sharp fork, trying not to hit the meat (the fat layer is about 1/4 inch thick). Lightly pack the stuffing into the goose (alternatively, transfer the stuffing to a 9-inch square baking dish and bake at 400 degrees until browned, 15 to 20 minutes). Arrange the goose, breast side down, on a rack in a roasting pan and season with salt and pepper.
    [Show full text]
  • Buttermilk Brined Roast Crown of Turkey with Orange and Rosemary Serves 6-8
    Buttermilk brined roast crown of turkey with orange and rosemary Serves 6-8 5kg (11lb) turkey crown (off the bone) 75g (3oz) butter (at room temperature) 1 garlic clove, crushed Finely grated rind of 1 orange 1 tbsp chopped fresh flat-leaf parsley 1 tsp chopped fresh rosemary 4 rindless smoked bacon rashers For the buttermilk brine 2 litres (3 ½ pints) buttermilk 3 tbsp maldon sea salt (or kosher) 2 tsp freshly ground black pepper 2 oranges, thinly sliced 1 garlic bulb, separated into cloves and sliced 15g (1/2oz) fresh rosemary sprigs, roughly bruised For the gravy 2 tbsp plain flour 1 small red onion, thinly sliced 1 tsp fresh thyme leaves 450ml (3/4 pint) turkey or chicken stock Crispy roast potatoes, sausage stuffing and selection of vegetables, to serve Mix all the ingredients together in turkey bag for the buttermilk brine and add the turkey crown. Tie up the bag securely and place in the salad drawer at the bottom of the fridge for up to 2 days is best but at least 24 hours. When ready to cook the turkey reheat the oven to 190c (375f), gas mark 5. Repare the turkey crown, cream the butter until really soft, then add the crushed garlic, orange, parsley and rosemary. Beat well until thoroughly blended. Remove the turkey crown from the brine and drain off any excess liquid, then pat the skin of the turkey dry with kitchen paper. Gently loosen the neck flap away from the breast, pack the flavoured butter right under the skin, this is best using gloves on your hands, rub into flesh of turkey well, then recover with skin and secure with a small skewer or sew with fine twine, then cover the top with the rashers.
    [Show full text]
  • When Chinese Cuisine Meets Western Wine 9 Q1 Shu-Tai Wang 11 Department of Hospitality Management, Tunghai University, P.O
    Prod:Type:FTP ED: 5þ model IJGFS : 52 pp:029ðcol:fig::NILÞ PAGN: SCAN: Available online at www.sciencedirect.com International Journal of 1 Gastronomy and Food Science 3 International Journal of Gastronomy and Food Science ] (]]]]) ]]]–]]] www.elsevier.com/locate/ijgfs 5 7 When Chinese cuisine meets western wine 9 Q1 Shu-Tai Wang 11 Department of Hospitality Management, Tunghai University, P.O. Box 891, Taichung 407, Taiwan 13 Received 7 March 2016; accepted 16 November 2016 15 17 Abstract 19 This study explores the guiding principle for pairing common western table wines such as Chardonnay, Riesling, Merlot and Cabernet Sauvignon with authentic Chinese cuisines. Sensory evaluation was carried out to measure the affective level on the pairing of food and wine. A fi 21 ve by eight (4 different wines and no wine pairing with 8 different cuisines) factorial experiment design was carried out to attain the sensory affection from the taste panel. Hedonic rating was adopted to assess the affective response of the cuisine and wine pairings. The results of affective test indicated that Riesling was the preferred wine to pair with most of the Chinese cuisines in question. The interaction was significant 23 between different cuisines and wines (p¼0.000), indicating that the hedonic sensory pattern of the cuisine can be influenced by the type of wine paired. In addition, Multidimensional Scaling (MDS) graph was proven to be an effective tool for visualizing the guiding principle of food and 25 wine pairing. & 2016 AZTI-Tecnalia. Production and hosting by Elsevier B.V. This is an open access article under the CC BY-NC-ND license 27 (http://creativecommons.org/licenses/by-nc-nd/4.0/).
    [Show full text]
  • The Food and Culture Around the World Handbook
    The Food and Culture Around the World Handbook Helen C. Brittin Professor Emeritus Texas Tech University, Lubbock Prentice Hall Boston Columbus Indianapolis New York San Francisco Upper Saddle River Amsterdam Cape Town Dubai London Madrid Milan Munich Paris Montreal Toronto Delhi Mexico City Sao Paulo Sydney Hong Kong Seoul Singapore Taipei Tokyo Editor in Chief: Vernon Anthony Acquisitions Editor: William Lawrensen Editorial Assistant: Lara Dimmick Director of Marketing: David Gesell Senior Marketing Coordinator: Alicia Wozniak Campaign Marketing Manager: Leigh Ann Sims Curriculum Marketing Manager: Thomas Hayward Marketing Assistant: Les Roberts Senior Managing Editor: Alexandrina Benedicto Wolf Project Manager: Wanda Rockwell Senior Operations Supervisor: Pat Tonneman Creative Director: Jayne Conte Cover Art: iStockphoto Full-Service Project Management: Integra Software Services, Ltd. Composition: Integra Software Services, Ltd. Cover Printer/Binder: Courier Companies,Inc. Text Font: 9.5/11 Garamond Credits and acknowledgments borrowed from other sources and reproduced, with permission, in this textbook appear on appropriate page within text. Copyright © 2011 Pearson Education, Inc., publishing as Prentice Hall, Upper Saddle River, New Jersey, 07458. All rights reserved. Manufactured in the United States of America. This publication is protected by Copyright, and permission should be obtained from the publisher prior to any prohibited reproduction, storage in a retrieval system, or transmission in any form or by any means, electronic, mechanical, photocopying, recording, or likewise. To obtain permission(s) to use material from this work, please submit a written request to Pearson Education, Inc., Permissions Department, 1 Lake Street, Upper Saddle River, New Jersey, 07458. Many of the designations by manufacturers and seller to distinguish their products are claimed as trademarks.
    [Show full text]
  • Part 1 Comprehensive Tasting of Wine Double Gold Tasting Notes From
    Summer 2018 Barrels: What They Contribute to Beer, Wine and Liquor - Part 1 Comprehensive Tasting of Wine Double Gold Tasting Notes from the 2018 Tasters Guild International Wine Judging The Mystery of Foam in the Kitchen Retailer‛s Shelf The Beauty of Carménère Those Mystical Moments Ask Tasters Guild Barrels: What They Contribute to The Advent of Barrels for Wine Beer, Wine and Liquor- Part 1 Although the Bourbon whiskey business quickly made charred barrel maturation its signature process, aging By A. Brian Cain wine in new and flavorful barrels really didn’t make much headway until the 1960’s and 1970’s. Certainly barrels Legend has it that Elijah Craig, a preacher and moon- have been used to store wine for many centuries, but, shiner, was bending barrel staves by the traditional winemakers used the same barrels every year and didn’t method of the day with fire. Right in the middle of retire them until they started to leak which may take as bending the staves and assembling a barrel he got called long as a hundred years. Once a barrel has been used for away in an emergency for a dying parishioner. When he maybe 4 or 5 years, it no longer imparts an oak flavor into returned to his barrel, it had become quite charred with the wine though it still retains some residual flavors from the interior looking like black alligator skin. Being a frugal previous batches and importantly is a breeding ground for man of limited means, instead of using the scorched bar- a menagerie of micro-organisms that can favorably affect rel for firewood, he filled it with white lightning.
    [Show full text]