So yummy!

1 pound diced lean beef (you can pick whatever you want)
1 green bell pepper, chopped
1 red bell pepper, chopped
1 medium yellow onion, chopped
1 teaspoon crushed red pepper flakes
1 1/2 tablespoons chili powder
2 cloves fresh garlic, minced
1 teaspoon cumin
1 teaspoon crushed black pepper
1 1/2 crushed kosher salt
1/2 teaspoon cayenne pepper
1 tablespoon canola oil
2 cans (8 ounces each) diced tomatoes
1 can (4 ounces) diced green chilies
4 cups canned kidney beans, rinsed and drained
2 cups tomato soup
1 cup tomato juice
1 cup brown sugar

Brown beef, bell peppers, onion and spices together in canola oil. When beef is browned, add remaining ingredients and simmer 45 minutes, stirring occasionally. Garnish with sour cream or grated cheese. Serves 10.

I’m gonna keep it simple this time for my offering. When you’re short on time or you have a lack of motivation, you can’t go wrong with a big ass batch of peanut butter cookies for Lodge. Enjoy!

- Peba

Classic Peanut Butter Cookies (courtesy of http://www.allrecipes.com)

Ingredients

1 cup unsalted butter
1 cup crunchy peanut butter
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons baking soda

Directions

Cream together butter, peanut butter and sugars. Beat in eggs.

In a separate bowl, sift together flour, baking powder, baking soda, and salt. Stir into batter. Put batter in refrigerator for 1 hour.

Roll into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a criss-cross pattern. Bake in a preheated 375 degrees F oven for about 10 minutes or until cookies begin to brown. Do not over-bake.

Darryl L Spurlock, Excelsior #441, Jackson Missouri

There may come a time in your life where you find yourself (for good or bad reasons) eating alone on a regular basis. I make no judgments and you have my sympathies if it was unexpected. But enough of that….

Should you find yourself in these circumstances, you may find it difficult to know what to do with yourself when it comes to meals. Heretofore, the recipes I’ve offered have been for multiple parties, but I now offer you some advice when it comes to dining con solo.

Our good friends at Marie Claire…yes, the magazine for women…have compiled a great list of staples you should keep stocked up at your home. Keep these handy and you will always be prepared for a meal, a treat, or perhaps some comfort food. Here you go:

Pantry:
Don’t leave Costco without them.
1. Jarred tomato pasta sauce
2. Dried pasta
3. White rice
4. Low-sodium chicken broth
5. Peanut butter
6. Canned beans (such as chickpeas, cannellinis, kidneys)
7. Dry breadcrumbs
8. Extra-virgin olive oil
9. Dried herbs and spices
10. Onions

Refrigerator:
There’s room — just toss the pizza box.
1. Fresh herbs
2. Eggs
3. Butter
4. Plain yogurt
5. Milk
6. Cheeses (such as cheddar, Parmesan, and mozzarella)
7. Lemons
8. Condiments (such as Dijon mustard, ketchup, BBQ sauce, mayonnaise, and soy sauce)
9. Jams (such as strawberry, raspberry, and apricot)
10. Salad greens

Freezer:
Beyond vodka and eye packs.
1. Gingerroot
2. Bacon (divide into individual servings)
3. Boneless, skinless chicken breasts (I like to leave some whole and cut some into strips and others cubed for easy use.)
4. Ground beef (divided into 1-pound portions)
5. Boneless pork chops
6. Frozen vegetables (such as spinach, broccoli florets, peas, and mixed vegetables)
7. Peeled and deveined shrimp
8. Pizza dough
9. Frozen fruits (such as strawberries, blueberries, pineapple, and mango)
10. Ice cream

I think I saw eye packs up there in the freezer section…you can disregard unless that’s your bag. Good luck, my solitary Brethren…you are in my thoughts.

Humbly,

Peba aka Steve

serves 8

Ingredients

3 tablespoons olive oil
1/2 cup onion, chopped
2 cloves garlic, minced
3 pounds boneless pork shoulder, cubed
5 (7 ounce) cans green salsa
1 (4 ounce) can diced jalapeno peppers
1 (14.5 ounce) can diced tomatoes

Directions

Heat the oil in a large skillet or Dutch oven over medium heat. Add the onion and garlic; cook and stir until fragrant. Add the cubed pork, and cook until browned on the outside. Transfer the pork, onions, and garlic to a slow cooker, and stir in the green salsa, jalapeno peppers, and tomatoes.
Cover, and cook on High for 3 hours. Reduce the setting to Low, and cook for 4 to 5 more hours.

Enjoy!

3 cups pancake/waffle mix
2 1/2 teaspoons pumpkin pie spice (nutmeg and cinnamon)
2 eggs
2 tablespoons brown sugar
2 tablespoons vegetable oil
1 1/2 cups pumpkin puree (fresh or canned)
2 cups water

In one bowl, mix the eggs, brown sugar together and mix in the vegetable oil
In a separate bowl, mix the dry ingredients together, then stir in remaining ingredients. Mix well and slowly add the water until it is a consistency you desire. Serve with warm maple syrup and garnish with powdered sugar.

Enjoy!

1 paquet de citron Cake Mix
3 gros oeufs, divisé (les blancs des jaunes, tout le monde)
1 / 2 tasse d’huile (végétale est ce que nous avons utilisé)
2 × 8 oz paquets de fromage à la crème
8 oz crème
1 / 2 tasse de sucre granulé
1 cuillère à café de zeste de citron (keistered par Joachin Phoenix est facultative)
1 cuillère à soupe de jus de citron
de sucre en poudre

Mélanger le mélange à gâteau -, un oeuf et l’huile. Presser le mélange dans le fond et les côtés d’un moule légèrement graissé de 15 × 10×1 pouces. Cuire au four à 350 degrés pendant 10 minutes.

Beat – fromage à la crème avec un batteur électrique jusqu’à consistance lisse. Ajouter le reste du 2 oeufs, la crème sure, le sucre granulé, le zeste et le jus, mélanger jusqu’à consistance homogène et versez dans le moule.

Cuire au four – 350 degrés pendant 30 à 35 minutes ou jusqu’à ce que le remplissage est juste placé dans le centre et les bords sont couleur brun doré. Cool. Saupoudrer de sucre en poudre. Couper en barres et servir. places restantes Store au réfrigérateur. Amusez-vous!

*Courtesy of Lady Peba and Cake Mix Magic

1 package Lemon Cake Mix
3 large eggs, divided (whites from yolk, y’all)
1/2 cup oil (vegetable is what we used)
2×8 oz. packages of cream cheese
8 oz. sour cream
1/2 cup granulated sugar
1 teaspoon grated lemon peel (keistered by Joachin Phoenix is optional)
1 tablespoon lemon juice
powdered sugar

Mix – Cake mix, one egg and oil. Press mixture onto bottom and up sides of a lightly greased 15×10x1 inch pan. Bake at 350 degrees for 10 minutes.

Beat – Cream cheese with an electric mixer until smooth. Add remaining 2 eggs, sour cream, granulated sugar, peel and juice; mix until blended and pour into pan.

Bake – 350 degrees for 30 to 35 minutes or until filling is just set in center and edges are light golden brown. Cool. Sprinkle with powdered sugar. Cut into bars and serve. Store remaining squares in refridgerator. Enjoy!

Ingredients:
1 pound boneless, skinless chicken breast, cut into 3/4-inch pieces
1 cup fat-free chicken broth
4 cloves garlic, minced
1 red bell pepper, very thinly sliced
1 1/4 cup sliced green onions
1 tablespoon minced fresh ginger
1/2 teaspoon crushed red pepper flakes
2 tablespoons reduced-fat peanut butter
1 tablespoon reduced-sodium soy sauce
10 ounces angel-hair pasta
2 tablespoons chopped unsalted peanuts, divided
2 tablespoons snipped fresh parsley, divided

Directions:

Combine chicken, broth and garlic in the crock pot. Cover; cook on low until chicken is cooked through and flavors are blended, 6 to 8 hours. Stir in bell pepper, green onions, ginger and pepper flakes. Cover; cook for 10 minutes.

Combine peanut butter and soy sauce in a small bowl. Heat on low in a microwave oven until peanut butter has melted, about 40 seconds. Stir into the chicken-vegetable mixture. Cover; cook for 5 minutes.

Meanwhile, cook noodles according to package directions. Drain well and divide among 4 plates. Top noodles with chicken, peanuts and parsley, dividing evenly.

This recipe from CDKitchen for Chicken With Spicy Noodles serves/makes 4

7.The Thespian- The Brother that lives to put on degrees.
8.The Selective Memory Prone Nostalgic-Everything down to the Sanka was better back in time immemorial.
9.The Frank Ritualist- The Brother you can’t wait to see siting in the East.

So far I show tendencies of 1 and 7.
I think someone should start selling “I HEART Tomes!” bumper stickers at Reunion.
Frats
J

CHICKEN FRIED BACON

1 lb thick sliced bacon, cut in half
1 egg
1/2 cup milk (or cream or half & half)
1/2 cup flour
spices (optional)
oil (for frying)

CREAM GRAVY

3 tablespoons drippings or butter
3 tablespoons flour
2 cups milk
2 tablespoons heavy cream (whipping)
salt and pepper, heavy on the pepper
Directions

1 Heat oil in a frying pan over med-high heat.

2 Whisk egg and milk together in a bowl.

3 Place flour in another bowl – season it if you’d like (garlic, pepper, salt, lemon, cajun, etc.).

4 Double dip – first in the egg mixture, then into the flour and repeat.

5 Fry in oil until golden brown.

6 Serve with cream gravy for dipping; also good served with steak.

7 To make cream gravy:.

8 Put drippings or butter in a sauce pan over med-high heat. Whisk in the flour until well blended; cook over medium heat for 2 to 3 minutes, until bubbly. Remove from heat and gradually add milk whisking constantly; return to heat & whisk until the gravy thickens; Whisk in the cream, salt & pepper.

============

BLACK VELVET

============

Makes 1 Quart

1/2 qt Guinness

1/2 qt Champagne

Combine Guinness and champagne in a tall very chilled glass.

Stir gently and serve.

=============
Dublin Coddle
=============

Serves 6

1 pound bacon slices
2 pounds pork sausages
Some bacon fat or oil
2 large onions, sliced
2 cloves garlic
4 large potatoes, thickly sliced
2 carrots, thickly sliced
1 large bunch of fresh herbs, tied with string
black pepper
hard cider (apple wine) or apple cider
fresh parsley, chopped for garnish

Lightly fry the bacon until crisp. Place in a large
cooking pot. Brown the sausages in some bacon grease or
vegetable oil. Remove and add to pot. Soften sliced
onions and whole garlic cloves in fat, then add to pot
with potatoes and carrots. Bury the bunch of herbs in
the middle of the mixture. Sprinkle with pepper. Cover
with cider. Cook 1 1/2 hours over moderate heat, do not
boil. Garnish with chopped parsley.

Brethren – Credit must be given where credit is due. My lady Sherice brings us this month’s offering…all praise Lady Sherice.

Oreo Truffles –

This recipe will make 30ish truffles, so multiply accordingly. Also…these are very rich, so the brethren will likely limit themselves to 2-3 each (unless they have a freakish sweet tooth).

1 package Oreo cookies (can be off brand if you’re cheap)
1 brick of cream cheese
1 package Baker’s chocolate

Dump out cookies into a food processor and chop the shit out of them. Throw in the cream cheese and stir it up some more. Roll the mixture into balls (kneading approximately 1 inch in diameter. Place on a cookie sheet lined with wax paper and freeze for 20 minutes. While they are freezing, melt the bakers chocolate on the stove. Remove the balls from the freezer, cover with the melted chocolate and return to the freezer until ready to transport or serve. That’s it…simple, delicious and spherical.

Above all, I respect this man’s opinion and wish him well finding the Vulcan Freemasons Meetup Group. Live long…and prosper.

- Steve

Recipe #400384 | ½ day | 15 min prep | add private note

By: emtpixie
Nov 20, 2009

A great Fall (or anytime!) recipe for an easy, convenient and mouth watering dinner. You will have a hard time not tearing into it while you smell it cooking! Warning: this feeds a crowd, it can easily be cut in half, or just make the whole thing and have awesome leftovers
SERVES 6 -8 (change servings and units)

Ingredients

3 lbs , boneless skiness chicken breasts or chicken thighs
2 lbs carrots
2 large yellow onions or white onions
3 inches piece fresh gingerroot
2 large green peppers
1 (20 ounce) can pineapple chunks
2 cups of low fat and low sodium chicken broth
5 tablespoons dark brown sugar, firmly packed
3 tablespoons allspice
1 1/2 tablespoons ground ginger
5 tablespoons of texas pete hot sauce or Tabasco sauce
1/4 cup soy sauce
4 tablespoons cornstarch
1 cup per person brown rice (I use Uncle Ben’s Boil-In-Bag brown rice)

Directions

1 I use Reynold’s Slow Cooker Liners, so if you use them put one in your crockpot. I also use a 7 quart crockpot and have room to spare with this recipe.

2 Slice carrots into 1 inch or so pieces and spread into bottom of crock pot.

3 Chop onions coarsely and spread over carrots.

4 Cut the green peppers into 1/2 inch pieces, cover and refrigerate for later.

5 Peel the gingeroot (I find this to be easiest with a sharp paring knife) and chop finely. Sprinkle the gingeroot over the onions.

6 Wash chicken and arrange over top of the vegetables in the crock pot, leaving a little space between pieces if you’re able to so liquids can flow through.

7 Pour chicken broth in a bowl. Add the brown sugar and stir well to dissolve.

8 Next stir the allspice, ground ginger, hot sauce and soy sauce into the broth mixture. Stir well and pour evenly over the chicken in the crockpot.

9 Sprinkle a little extra allspice and ground ginger over the chicken, if desired. I do this because it flavors the chicken well.

10 Put the lid on the crockpot and cook on High for 6 hours or Low for 8 hours.

11 Turn crock pot to High if it isn’t already there and pull chicken out into a big bowl for now. Cover chicken to keep it hot. Put lid back on crockpot.

12 About now I start the water for the rice, so if you’re using boil in bag or minute rice get the water going now. If you’re using other rice that cooks for a longer time start it well before now.

13 Drain pineapple juice into a bowl and reserve.

14 Stir pineapple chunks and green pepper into crockpot, replace lid.

15 Stir cornstarch into pineapple juice until dissolved and slowly stir into the crockpot. Stir well, replace lid and continue to cook for 15 minutes. During this time finish getting the rice ready.

16 Shred the chicken and stir into crockpot.

17 Put 1 cup of rice into individual soup bowls and top with the sweet, sour and spicy chicken.

18 Enjoy!

Keep up the good work!

http://www.blackhawklodge65.org

Day Before Chili Recipe

This chili recipe is called the Day Before recipe because it’s better when you cook it the day before and let it refrigerate overnight!

Day Before Chili Ingredients
• 1 1/2 pounds ground beef
• 1 Tablespoon olive oil
• 2 medium onions, chopped
• 4 cloves garlic, minced
• 3/4 Teaspoon salt
• 1 teaspoon ground black pepper
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped red bell pepper
• 7 Tablespoons chili powder
• 2 Teaspoons garlic powder
• 1 Teaspoon hot pepper sauce
• 2 15 to 16oz cans of red kidney beans (drained)
• 1 15oz can diced tomatoes
• 1 15oz can tomato sauce
• 6 oz beer (1/2 can)
• 3 Tablespoons ground cumin
• 1 Tablespoon Worcestershire sauce

Day Before Chili Recipe Directions

Cook ground beef in olive oil with onion, garlic, salt and pepper until browned well in a large pot. Break up meat with spatula as you cook. Drain off fat. Add bell peppers, chili powder, garlic powder, onion powder and hot pepper sauce. Continue to cook on low heat for 3 mins while stirring. After 3 minutes, add the remaining ingredients and gently bring to a boil. Allow to simmer for 15 minutes then turn off heat and allow to cool. Reheat when ready to eat. Serve with grated cheese and chopped onions.

*courtesy of http://www.famouschilirecipes.com

Ingredients

1 1/2 ounces citrus flavored vodka, or vodka
1/2 ounce triple sec
3 ounces red grapefruit juice blend
2 teaspoons creme de cassis or raspberry liqueur
Coarse brown sugar crystals, optional garnish to coat rims of the glasses
Candied orange slices, optional garnish

Directions

If desired, wet the rim of a tall martini glass, then dip in the coarse brown sugar crystals. In a cocktail shaker, combine the vodka, triple sec, and juice with crushed ice. Shake well for 30 seconds, then strain into the prepared martini glass. Gently add the creme de cassis, allowing to fall to the bottom of the glass. Garnish with a candied orange slice, if desired, and serve.

1 1/2 c. Dr. Pepper
1 c. oatmeal
1/2 c. shortening or butter
1 c. sugar
2 eggs
1 c. brown sugar
1 1/2 c. flour
1/2 tsp. salt
1 tsp. soda
1/2 tsp. cinnamon
1 tsp. vanilla

In a medium pan bring to a boil Dr. Pepper. Pour over oatmeal. Cream together shortening and sugar. Add and beat until mixture is fluffy, 2 well beaten eggs. Sift together and add to cream mixture, brown sugar, flour, salt, soda and cinnamon. Stir in Dr. Pepper mixture and 1 teaspoon vanilla. Pour into greased and floured 13 x 9 x 2 inch pan. Bake in 350 degree oven for 40 to 45 minutes. When cake is done remove from oven.

ICING:

5 tbsp. butter
9 tbsp. brown sugar
1 1/2 tbsp. milk
1 c. coconut

In small saucepan, heat until melted butter, brown sugar, milk, coconut. Spread over cake. Put in broiler until brown and bubbly

It isn’t made easy to discern where the ‘right click and save/as’ point is.

Thanks for clarification

Bro. Ken

- Chicken Bonnie Prince Charlie

The recipe for Drambuie (which gives this dish its flavour) is said to have been given to members of the MacKinnon clan in gratitude for their help after Culloden. The honey-sweet golden drink is enjoyed by millions around the world – and adds flavour to many recipes.

Ingredients:
4 chicken breasts, skinned and boned
2 or 3 tablespoons of Drambuie
8 tablespoons (4 fluid ounces or 125ml or US half cup) chicken stock
8 fluid ounces (250ml or one US cup) double cream (whipping cream)
3 ounces (125g or ¾ stick) butter
1 ounce (25 g) flaked almonds
4 apples
A little flour, salt and pepper
Method:
Flour and season the chicken breasts and fry in hot butter in both sides. When they are well browned, sprinkle with Drambuie, add the chicken stock, cover and simmer for ten minutes.

While the chicken is cooking, peel and core the apples. Cut them into thick slices and cook gently in butter until fairly soft – do not stir to avoid mashing. Remove the chicken to a serving dish, when ready, and keep warm in the oven.

Make the sauce by adding more Drambuie, if required, to the stock left in the pan and gently stir in the cream. Heat but do not boil. Add the roasted flaked almonds. Cover the chicken with this sauce and garnish with the sliced apple.

***For a great pairing and side dish, I offer the following: ***

- Potato Scones

Like many traditional Scottish recipes this uses basic ingredients which were always ready to hand.

——————————————————————————–

Ingredients:
Half pound (225g) boiled and mashed potatoes
2.5oz (65g) flour
3 tablespoons melted butter
Half teaspoon salt

Method:
Mash the potatoes while they are still warm and add the butter and salt. Add in enough flour to make it a pliable dough but without making it too dry. The type of potato will affect this. Turn out onto a floured surface and roll until about quarter of an inch thick. Cut into six inch circles and then into quarters. Prick all over with a fork and cook in a heavy pan which has been lightly greased. Cook each side for about three minutes or until golden brown. If you want to really add the calories, put cheese between two scones and cook until the cheese has melted.

See also Potato Cheescakes for a variation on this recipe.

What a great story and a fine example of putting our recipes to work! It sounds like everyone had a great time and I’m jealous of your Lodge meeting in the Colorado Rockies…sounds like something out of a Dan Brown novel given the name!

Keep Cooking!

Steve

Steve aka Peba

Thanks for the update about your 4th celebration – outstanding. By the by, KadoshKo DOES need a retailer in Southern Colorado – smuggle us the details.

Thanks again and pardon my responding for Steve – he’s busy on a business trip. Thought you should receive a reply in a somewhat timely manner and I didn’t know if Steve’d get a good chance.

Thanks for listening!

Sincerely & Most Fraternally,

Mitchell (Jubelo)

I was invited to a brother Elks house (BPOE) for a party later that day and decided to take the bratwurst casserole. My wife and daughter actualy prepared it however I did transcribe it from the podcast. It was a huge hit and went very quickly! We left the dish in the oven to keep warm while we were in the mountains that day. My daughter forgot to shut the oven off. Disaster I thought! I was wrong. It was a little overdone. However every thing carmelized and the barley was dark and looked the color of roasted coffee beans. My Brother Elks asked me what kind of beef was in the casserole? When I told them it was bratwurst they couldn’t belive it.

We spent the rest of the evening sampling fine single malt scotch and two very good beers “Samichlaus” and “Thomas Hardy”. As we celebrated our countries independance “by blowing up a small portion of it” I could not help but think. “This is Brotherly Love”!

You and the J’s keep up the great work, I really enjoy the podcast. Does Kodoshko need a retailer in Southern Colorado?

Fraternal Regards,
Art Birmingham
Silver State Lodge #95
Pueblo, CO

I’d love to see The Setting Maul and Masonic Central put some together as a joint effort. Any ideas you’re hatching?

Again, nice mention in the Journal. The Setting Maul won’t ever make it to that type of notoriety because of the juvenile nature of most of our offerings – no worries though. Perhaps our Worshipful Brother Jason should branch off with his “Masonic Minutiae” as it’s own podcast – perhaps he’d stand a chance then…but unless he unloads some of the ‘Dead weight’ he’s screwed I think. (We’d be happy if you DON’T give him any ideas – K?)

See ya Greg – keep up the good work!

Mitchell

So when we gonna do a show of something together?

Greg

What is going on with our Celebrities? At this rate there won’t be any left!!

E Shizzle

As Lodges go Dark for the Summer months, I offer you this yummy looking summer dish:

Bratwurst and Beer Casserole

***This recipe serves 6, so multiply as needed.***

Ingredients
1 lb apple-smoked bratwurst, cut into 1-inch slices
2 medium onions, chopped
2 celery ribs, thinly sliced
cooking spray
1 cup medium barley
12 ounces beer
8 ounces sliced mushrooms
1/4-1 teaspoon pepper
1/2 teaspoon marjoram
1 green pepper, chopped
1 red bell pepper, chopped
2 tablespoons chopped parsley
Directions
1Preheat oven to 400.
2Brown brats, onions and celery over medium heat, stirring occasionally about 5 – 7 minutes until sausage is browned and onions are golden.
3Spray 2-qt casserole dish. Put brats in it. Add in everything else except peppers and parsley. Stir well. Cover tightly and bake 30 minute.
4Uncover. Stir in peppers. Bake 15 minutes more. Sprinkle with parsley and serve.

Enjoy!

As I understand it the U.S, lodges kept the designation they had during the schism that lasted between 1753 and 1813.
There is much debate but as far as I can tell a group of masons felt that the Original Mother Lodge of England of 1717 had made too many inovations to the craft, split off and called themselves the Antients. It appears that these Antients felt that the craft had become to much of a social club and the English royals who had recently joined had taken much of the “on the level” character out of it. It also might have been a response to immigration from Ireland and Scotland, the English masons being gentlemen did not want to associate with the lower classes of men coming from those countries. It is quite possible that the Antients were a completely different organization founded by these Irish and Scottish masons in response to being excluded from the English lodges run by the moderns.

As far as U.S. Lodges go here is a brief history I found online that also talks about ritual differences between U.S GLs and where each state derived their rituals. http://www.germania46.org/ritual1.htm

Hey! If any of you Brothers are F.A.A.M. members – please send us your Lodge Names or websites.

VOTE Lodge Monkey for President 2012!!

We thank you!

Without those of you who keep a keen eye on the ’small stuff’ would we have indefinitely overlooked Brothers who deserve better treatment? We hope not.

Message understood and though it is an extremely serious subject – we are also amused at your witty approach to this petite remonstrance. In other words, thanks for keeping us honest – the website will be tellement le meilleur! No?

AF&AM page coming soon…homework first however.

Your advance patience and those of our other Brothers who are ‘also’ AF&AM is vastly appreciated.

Humbly we remain with Sincerity and most Fraternally,

Jubelo (a.k.a. your Brother, Mitchell)

Petulantly and Pedantically Yours,

MX2

Brother MX2 – I completely agree with you in that we don’t proclaim the divinity of any one being. Mr. Salza takes a very myopic approach to the subject, using his proficiency of our Ritual as his credentials. I believe that our Ritual teaches many lessons, most (if not all) being ones that we personalize to enhance our own core set of beliefs. What one Brother learns from an MM Degree would certainly be different from another. To take my personal lessons learned from the Craft and profess them as the beliefs of all is a slippery slope at best.

Thanks again for the comments!

Peba

By the by it’s nice to see you here about.

S&F,

MiPalmer

Actually, it holds no position on whether Jesus Christ was divine. Neither do the Boy Scouts (my wife describing Masonry as Boy Scouts for grown ups), Rotary, Civitan, or the University of Arizona.

You’ll forgive me if you intended to leave comments ‘off’ for this post. I have turned them on for I think you’ve touched on something we may all be interested in discussing. Very interested indeed. At least here’s my offering:

First things first: a few years ago the book club for our little Lodge here in SLC, Utah read and discussed the Papal Bull Humanum Genus that you reference here – we also enjoyed reading and discussing Albert Pike’s Reply letter that he sent to His Holiness Pope Leo XIII. I personally enjoyed this greatly – for those interested I have placed a .pdf of this document on a new page entitled “Documents” you may find the document here:

http://thesettingmaul.com/?page_id=1774

Secondly, Brother Peba I do appreciate how you pointed out that the media seems fixated with accentuating the number of the degree held by whatever Freemason they are discussing. Mr. so-and-so (32nd Degree or 33rd Degree Mason) I too laugh at this. However, sometimes I laugh even harder at myself and other Masons who do the very same thing. As though mine/their degree in Freemasonry is a badge to wear, an identifier, a birthright of some sort or other.

Now I say I have done this also – and there is nothing wrong with sharing what degree one has ‘achieved.’ What I think can become silly is when the numbers or letters mentioned after one’s name in an introduction become more important that the man himself. Know what I mean?

I rather prefer to be who I am – Brother Jubelo who has been fortunate enough to experience the 29 degrees of the Ancient and Accepted Scottish Rite of Freemasonry rather than to be the person other masons discuss thusly:

“You know the guy or Brother – ‘32nd degree boy’ whose name I never learned because he’s too busy pointing our his achievements or degree number to remember to be a man first. A man and my Brother.”

I’d rather be Jubelo,

“Brother whose degree I don’t remember but I really enjoy his company and could rely on him when I need a friend/Brother most.”

FWIW!

Oh, I must comment on the bulk of your post – “Take out the politics, take out the pomp and circumstance and we dwell together in unity.” Isn’t that what The Setting Maul website and podcast is all about? Beautiful thoughts Brother Peba. You’ve inspired me today.
I’m glad to see that one of us on the website remembers how to post. And with such depth too. Have fun on your current business.

Don’t exactly know how to respond to your comment about ‘better mic use’ – unless you’re listening to the older episodes when we were learning…otherwise I’ve never heard anything but compliments on the sound quality…

No offense Brother but I’ll have to defer to the dozens who seem to disagree with you…me too.

Keep up the good work!

It does look cool though.

As to the pentagram itself… Brother Moray used the pentagram as his ‘Mason Mark’.

Within the craft degrees, penta/5/heh has immediate connotations to the tracing board of the Master Mason degree.

Haut-grade Masonry uses it to great effect, largely however I think through esoteric sources (golden rosicrucians, kabbala, etc…). None the less, it is a symbol adopt as a part of the degree, and therefore masonic and ’secret work’.

Given the history of Masonry, and its numerous iterations over time, I don’t see how at one point or another the pentagram interposed inside the square and compasses wasn’t used. Even if for a confused Lodge/OES Chapter.

J.

Shaken, not stirred.

Ingredients
2 pounds potatoes, such as russet, peeled and cubed
2 tablespoons sour cream or softened cream cheese
1 large egg yolk
1/2 cup cream, for a lighter version substitute vegetable or chicken broth
Salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 3/4 pounds ground beef or ground lamb
1 carrot, peeled and chopped
1 onion, chopped
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup beef stock or broth
2 teaspoons Worcestershire, eyeball it
1/2 cup frozen peas, a couple of handfuls
1 teaspoon sweet paprika
2 tablespoons chopped fresh parsley leaves

Directions

Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine sour cream, egg yolk and cream. Add the cream mixture into potatoes and mash until potatoes are almost smooth.

While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with beef or lamb. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. If you are using lamb and the pan is fatty, spoon away some of the drippings. Add chopped carrot and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently. In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas.

Preheat broiler to high. Fill a small rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and broil 6 to 8 inches from the heat until potatoes are evenly browned. Top casserole dish with chopped parsley and serve.

Incredible artwork, Brother!

Thanks for sharing.

PoTS,

M.

B.

Brother Brad I’ve missed having you around my Friend – You pointing me to Chicken Fried Bacon is just another reason among many, many others.

aghhhhhhhh…

B.

I am actually short on Ruffians and would be grateful if you could play 3rd Ruffian. I was going to call you tonight, I probably will anyways.

Don’t twirl too much

Wes

Have enough 3rd Ruffians for the 20th? If not, I’m always interested in spreading Brotherly Love, thesettingmaul.com style.

See ya,

M.

E.

Brother Peba, you’ve melded two great things together here – surfing http://www.thesettingmaul.com and BACON! This is a most laudable undertaking Brother! I’ve found a new way to surf…

…on a steaming wave of greasy bacon!

Take care of yourself.

S.

POtS
J3

J3

I thought about the hot pink background, but it was just slightly too much. Maybe I can tweak the background color to something more soothing.

Mitch, have a safe trip home and you boys be good while I’m gone.

P.

Please don’t feel the need to dash yourself(ves) against the rocks – just know that you’ve voluntarily taken it upon yourself to re-decorate – I’m gonna enjoy an even longer break away from “decorating” here.

By the by – “Cat” comes home tonight – watch yourselves.

J3

Peba

J3

J3

J3

Apologies to the English-Lit major if i misused the semicolon.

J3

The Setting Maul Store looks great. Thanks for getting that set up – I wouldn’t know how…

J3

I felt compelled to join, where else can one find discussions of Masonry and bacon rolls in one place.

Maybe I’ll drop in and see you fellas sometime.

E.

Share The Secret!

J3

PS and the only Big Y is in Provo.

See I do have one.

J3

Now I’ve got to go check my lightning rods…

Funny!

Welcome to the Masonnic Thunderdome!

http://bp2.blogger.com/_pA6Z2-Bw6rA/R9sY97uicpI/AAAAAAAAANc/SOA-oYe1Mis/s1600-h/2ndcovertest1.jpg

J.

2nd Brother Jedwbpm, the honor is all ours we appreciate you participation in The Setting Maul, and you have a special place in our hearts as the first brother outside of our own jurisdiction that has participated in our little experiment.

Thanks Brothers!

J3

Love ya guys, especially the Brothers “B”.

J3

J3

J3

Never say that membership at The Setting Maul doesn’t pay off…

Jeff

J3

Jeff

Thanks for your words. Sorry to hear you’ve been ill. I missed you Friday night – hope you recover quickly! Installation’s coming…

L&L,

M.

I am so pleased to hear this news. You are back where you belong again. I’m just sorry I wasn’t able to be there

Cheers my brother!

Cheers,
Branden

Jubelo

This is from a movie called “Downfall” from February 2005 and NOT the new movie “Valkyrie”

It is a foreign language film – be prepared…

I assumed it’s footage from the new Tom Cruise movie, “Valkyrie” but that is ONLY an assumption…

M.

p.s. you are obsessed, like me.

Bud Dackes Rules!

Any idea what movie those shots are from?

University of Utah

or

Brigham Young University

I’ll leave it to you to decide which I choose…

…..Go UTES!

“we’ve never lost a fireside.”

I am rolling with laughter, still, and it’s been a solid five minutes since I watched this.

way.to.funny!

Bud Daccis may, or may not be, a wolf in sheep’s clothing.

KadoshKo will soon be releasing a series of accessories for Lodge Monkey – special offers when you buy Lodge Monkey with other products. Those I’ve read about are:

1.) Lodge Monkey now with longer range in feces flinging mode… (perhaps they’re equipping him with Monkey Trebuchet)?

2.) Batt hammer/stapler

3.) Package of 5 pineapples – buy two get one free!

I wonder if there’s any truth to the rumor?

“‘One in the Can’ Hey rule number One No Mason on Mason Action”

Indeed sir, you have well reminded my Brother Jubelum – NO Mason on Mason action! Good point – thank you!

Brother Jubelum,

NO Mason on Mason ACTION!

You have been reminded…

Who’s “Ed” huh? : )

“Ed” is our rather slow Brother who edits down our recordings for three reasons:

1.) Being a listener who subscribes via iTunes you’ll recognize it when I tell you that our podcast is rated “Explicit” for the language used in our rather candid style – “Ed” must edit this down so we can still maintain our “Explicit” rating – what’s worse than “Explicit?”
2.) Our podcasts are already way too long, wouldn’t you agree.
3.) Finally, “Ed” needs work and the only thing he knows is how to do is recognize swears and call ‘em out as he sees ‘em.

Thanks for your humor, WB!

M.

Please see “Next Episode” toward the upper-right of the main page – I have updated it finally.

S&F,

M.

Brother Trevor,

I hope you don’t expect “guilt-trip-free” attitudes from those at the podcast whom you’ve recently snubbed. : b

Wonderful stuff though, Brother Peba.

And being a Past Master

Not if your Blowing Hard.. and you move around alot.

E.

E.

E.

E.

I’ll see your Joaq, and raise you a “Bo”….
That’s right Brother…. Bo Knows…

http://movies.yahoo.com/feature/joaquinphoenix_blog.html

J3

The one word I removed was not “Rooster” – should it have read:

“Dammit, that means I have to think about ___D-Word___.
If “Roosters” are in fact controlling the government, I will not sit idly by while cocks control everything.

(double entendre-pun +2 nerd points.)”

If so, I apologize for removing that part…

J3

In the spirit of “Beetlejuice” I say “Don’t use the ‘D’ word” – some might not realize you are joking. Nor appreciate how funny you really are. Ha ha! (I know of what I’m speaking – seriously, don’t use the ‘D’ word – hee hee)!

Hope you don’t mind my editing your comment a bit – I truly loved it but “gasp” – you’ve got nerve my Brother, I’ll give you that.

For further clarification just listen for the new “Blog-in-a-box” product by Kadoshko – they’ll be releasing it on the next podcast – recorded 10/27/2008 and currently in post-production…

L&L,

M.
p.s. keep the +2 nerd points and accept another 15 for accepting my edit with good nature.

(double entendre-pun +2 nerd points.)

I mean, if you did…

Gruff but cuddly,

J3

J3

“I have the power!”

Pipe their ears off!

Thanks for the kind words.

M. Palmer

DONE! (…well almost-a bit more balloting yet)

J3

He also said “Hua” at the end, I’m sure of it.

E.

Not sure what it was you were seeing. I’ve done some googling to find out if there was any help to be had but found nothing about this error. I’ve tested on many machines using Microsoft XP : ( and Macintosh OSX and cannot duplicate it…??? as you say, “hmmm.”

I believe it may have had to do with a recent migration/update to the software we use to post/present our website to you – a more recent update (made just yesterday) may have fixed this problem? I hope? Let me know, eh?

Also, if the problem does persist and anyone out there has any suggestions, The Brothers J (or me) would appreciate your insight…

Thanks for your patience.

J2 (M.)

Anyone who doesn’t know what the frak a “frak” is should watch the frakkin show!

When we can plan and begin a meeting on time – agree what color punch to serve with dinner next month (always assuming we can agree on what’s for dinner next month, not to mention should we even HAVE dinner next month) then the world might truly tremble – until then, Hi I’m Mitchell. I struggle to pay my bills just like anyone – simple things make me happy and vast conspiratorial endeavors I’ve become involved in only succeed in making me disappointed in their inability to go anywhere but downhill…..

…more later – thanks for your comment!

Branden