The fragment was discovered after two boys were digging a hole to plant a football post in the courtyard beside Santa Aurea. Here the most virtuous mother of a young man set her ashes, a second light to your merits, Augustine. As a priest, serving the heavenly laws of peace, you teach the people entrusted to you with your character. A glory greater than the praise of your accomplishments crowns you both — Mother of the Virtues, more fortunate because of her offspring.http://rtc.stagcms.com/knitting-sweaters-from-around-the-world-18.php
Prof. Joseph Lienhard, S.J. – Global Network
It was not until the 13 th century, however, that the cult of St. Monica began to spread and a feast in her honor was kept on 4 th May. In Pope Martin V ordered the relics to be brought to Rome. Many miracles are reported to have occurred on the way, and the cult of St.
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Monica was definitively established. Monica in a chapel to the left of the high altar. The Office of St. Monica, however, does not seem to have found a place in the Roman Breviary before the 16 th century. The city of Santa Monica, California, is named after Monica. What is known for certain is that by the s, the name Santa Monica was in use and its first official mention occurred in in the form of a grazing permit. I discussed the general preparation of couscous here:. Properly cooked couscous is light and fluffy, not gummy or gritty. The base is a tall metal pot shaped rather like an oil jar in which the meat and vegetables are cooked as a stew.
On top of the base, a steamer sits where the couscous is cooked, absorbing the flavors from the stew. The lid to the steamer has holes around its edge so steam can escape. It is also possible to use a pot with a steamer insert. If the holes are too big, the steamer can be lined with damp cheesecloth. There is little archaeological evidence of early diets including couscous, possibly because the original couscoussier was made from organic materials that could not survive extended exposure to the elements.
I suggest a simple dish of couscous and vegetables seasoned with cumin and garlic to taste. My preference is to cook the couscous separately from the vegetables in a steamer, but you can be traditional and boil them with spices in the base of your steamer.
Nowadays Algerians use whatever vegetables are to hand, including zucchini and tomatoes, but before the European exploration of the Americas vegetables would have been more limited — carrots, peas, broccoli, etc. The couscous that is sold in most Western supermarkets has been pre-steamed and dried. It is typically prepared by adding 1.
Pre-steamed couscous takes less time to prepare than regular couscous, or dried pasta, beans, or grains. The couscous is usually steamed several times until it is very fluffy and pale in color. It is then sprinkled with almonds, cinnamon, and sugar. Traditionally, this dessert is served with milk perfumed with orange flower water, or it can be served plain with buttermilk in a bowl as a cold light soup for supper. Dubuffet enjoyed a prolific art career, both in France and in the United States.
Dubuffet was born in Le Havre to a family of wholesale wine merchants. During this time, Dubuffet developed many other interests, including music, poetry, and the study of ancient and modern languages. Dubuffet also traveled to Italy and Brazil, and upon returning to Le Havre in , he married for the first time and went on to start a small wine business in Paris. He took up painting again in when he made a large series of portraits in which he emphasized the vogues in art history.
But again he stopped, developing his wine business at Bercy during the German Occupation of France. In , Dubuffet decided to devote himself again to art. Dubuffet painted with strong, unbroken colors, recalling the palette of Fauvism, as well as the Brucke painters, with their juxtaposing and discordant patches of color. Many of his works featured an individual or individuals placed in a very cramped space, which had a distinct psychological impact on viewers. Emulating Fautrier, Dubuffet started to use thick oil paint mixed with materials such as mud, sand, coal dust, pebbles, pieces of glass, string, straw, plaster, gravel, cement, and tar.
This allowed him to abandon the traditional method of applying oil paint to canvas with a brush; instead, Dubuffet created a paste into which he could add physical marks, such as scratches and slash marks. He painted these portraits in the same thick materials, and in a manner deliberately anti-psychological and anti-personal. A few years later he approached the surrealist group in , then the College of Pataphysique in Dubuffet achieved very rapid success in the U. Matisse was an influential dealer of contemporary European Art in the U.
His reception in the U. Between and , Dubuffet took three separate trips to Algeria—a French colony at the time—in order to find further artistic inspiration. In this sense, Dubuffet is very similar to other artists such as Delacroix, Matisse, and Fromentin. However, the art that Dubuffet produced while he was there was very specific insofar as it recalled Post-War French ethnography in light of decolonization.
This association was dedicated to the discovery, documentation and exhibition of art brut. Dubuffet felt that the simple life of the everyday human being contained more art and poetry than did academic art, or great painting. He found the latter to be isolating, mundane, and pretentious, and wrote in his Prospectus aux amateurs de tout genre that his aim was. To that end, Dubuffet began to search for an art form in which everyone could participate and by which everyone could be entertained. He sought to create an art as free from intellectual concerns as Art Brut, and as a result, his work often appears primitive and childlike.
Nonetheless, Dubuffet appeared to be quite erudite when it came to writing about his own work. They show us a mandarin literary personality, full of chic phrases and up-to-date ideas, that is quite the opposite of the naive visionary.
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