The broad-backed hippopotamus
Rests on his belly in the mud;
Although he seems so firm to us
He is merely flesh and blood.
Flesh-and-blood is weak and frail,
Susceptible to nervous shock;
While the True Church can never fail
For it is based upon a rock.
The hippo's feeble steps may err
In compassing material ends,
While the True Church need never stir
To gather in its dividends.
The 'potamus can never reach
The mango on the mango-tree;
But fruits of pomegranate and peach
Refresh the Church from over sea.
At mating time the hippo's voice
Betrays inflexions hoarse and odd,
But every week we hear rejoice
The Church, at being one with God.
The hippopotamus's day
Is passed in sleep; at night he hunts;
God works in a mysterious way--
The Church can sleep and feed at once.
I saw the 'potamus take wing
Ascending from the damp savannas,
And quiring angels round him sing
The praise of God, in loud hosannas.
Blood of the Lamb shall wash him clean
And him shall heavenly arms enfold,
Among the saints he shall be seen
Performing on a harp of gold.
He shall be washed as white as snow,
By all the martyr'd virgins kist,
While the True Church remains below
Wrapt in the old miasmal mist.
Sunday, May 18, 2008
Saturday, May 17, 2008
Traditional Spanish Gazpacho
This basic version of gazpacho is the one travelers would be most likely to encounter when touring through Spain. The fact that this soup is commonly found, however, in no way renders it "ordinary".
One taste of this chilled gazpacho and you will be instantly transported to a land of whitewashed walls, red-tiled roofs, and a golden sun...
Diners: 4
Preparation time: 30 min.
Difficulty: easy
Ingredients
10 oz of bread
21 oz. of tomato
2 cloves of garlic
2 onions
2 red and green peppers
1 cucumber (optional)
7 tablespoons of oil
2 tablespoons of vinegar
1 1/2 tablespoon of water
Cumin (optional)
Preparation
In a big mortar mash the cumin, the garlic and the soaked bread, in a plastic bowl mix the chopped onion, the chopped tomato, the oil, the vinegar, the salt and the contents of the mortar, mash it with the mixer and add very cold water to mix everything. Add salt and strain it. Keep it in the fridge until served.
Serve with the tomato, the cucumber, the pepper and the toasted bread cut to dices.
One taste of this chilled gazpacho and you will be instantly transported to a land of whitewashed walls, red-tiled roofs, and a golden sun...
Diners: 4
Preparation time: 30 min.
Difficulty: easy
Ingredients
10 oz of bread
21 oz. of tomato
2 cloves of garlic
2 onions
2 red and green peppers
1 cucumber (optional)
7 tablespoons of oil
2 tablespoons of vinegar
1 1/2 tablespoon of water
Cumin (optional)
Preparation
In a big mortar mash the cumin, the garlic and the soaked bread, in a plastic bowl mix the chopped onion, the chopped tomato, the oil, the vinegar, the salt and the contents of the mortar, mash it with the mixer and add very cold water to mix everything. Add salt and strain it. Keep it in the fridge until served.
Serve with the tomato, the cucumber, the pepper and the toasted bread cut to dices.
Friday, May 16, 2008
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