Pope Francis Eating with 60 elderly citizens of Florence
POPE FRANCIS Favorite FOODS
Bake CHICKEN, PIZZA, PASTA, CHEESE
EATING ? POPE FRANCIS KEEPS it SIMPLE
OK, let's get one thing straight: By and large, Pope Francis does have a fairly modest diet, especially compared to some of his predecessors. Boniface VIII, for example, ate everything off solid gold tableware while Clement VI literally put the "Pape" in Chateauneuf-du-Pape. Francis, however, is a simpler man. He refuses to wear some of the role's more lavish garments, prefers a sedan to a limousine (a vintage 1984 Renault 4, to be exact), and doesn't mess around with ridiculous headwear.
This simplicity, naturally, extends to his eating habits. He has rarely, if ever, stopped by the two Roman restaurants usually frequented by cardinals and bishops, and his first dinner with the College of Cardinals after his selection to the papacy was a simple pasta dish. Usual dinners might be made up of such trappings as baked chicken with salad, fruit and a glass of wine. The pope may be a lot of things, but one thing he's not is gastronomically extravagant — in any way, shape or form.
BREAKFAST
The POPE'S MEMBRILLO
Pope Francis' daily routine is about as strenuous as you might expect. He wakes up at 4:30 a.m. (!), prays for two hours, meditates and prepares his morning homily. After mass, Francis does a meet-and-greet with some of his followers before breakfast in the hotel dining room at the Vatican's Casa Santa Marta, where he lives. His breakfast is pretty much in keeping with his diet — he'll have freshly-squeezed orange juice (a luxury, actually, considering others in the hotel are only given boxed juices) and something called Membrillo.
So, Pope Francis may not exactly be hosting ridiculous banquets every day or feasting throughout the nights, but his simple diet is, at least, sustained by a fine range of seasonal ingredients and vegetables. In keeping with his writing in Laudato si', Pope Francis' second encyclical, where he states that the fight against injustice and inequality begins with the land, water, agriculture and food, the produce used in the pope's meals are fresh and home-grown.
"HAPPY BIRtHDAY PAPA" !!!
Pope Francis celebrated his 81st Birthday, but instead of using a cake, he opted to blow his candle out on something cheesier.
A used an extra-long 13-foot pizza to celebrate along with a group of kids from the Vatican pediatric clinic, the Dispensario Santa Marta, who helped blow out the single candle.
Breaded pork chops are a classic dish that has graced our tables for years. Although preparing this simple dish does not require special skills, the secret to perfect pork chops lies in the details. To achieve soft and juicy meat that melts in your mouth while retaining a crispy coating, it's worth knowing a few proven tricks. How do you make everyone ask for your pork chop recipe? Here are some simple but effective rules that will allow you to prepare pork chops like you've never tasted!
Why is it worth marinating pork chops in milk?
Proper meat preparation is key to success. Marinating pork loin in milk is a simple yet extremely effective way to achieve tender and juicy pork chops.
Milk:
Softens the meat: The enzymes in the milk make the meat fibers more tender.
Neutralizes unpleasant odor: If the meat has a slightly specific smell, the milk will neutralize it.
Adds moisture: This ensures the chops do not dry out during frying.
Recipe for the perfect breaded pork chops
Ingredients:
1.1 lbs of boneless pork loin
2 cups of milk
1 onion
2 eggs
bread crumbs
oil or lard
salt, pepper
Preparation:
Marinating: Cut the pork loin into chops, place them in a bowl, and cover with milk. Add the sliced onion. Cover with plastic wrap and refrigerate for at least 2-3 hours, preferably overnight.
Breading: Pat the chops dry with a paper towel. Season with salt and pepper. Coat in flour, dip in beaten eggs, and coat in bread crumbs.
Frying: Heat the fat in a pan and fry the chops until golden brown.