Theology on Tap

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The Archdiocese of Milwaukee and Holy Family parish in Fond du Lac are excited to be sponsoring and hosting, Theology on Tap for the first time in a few years! Theology on Tap is a meetup with a speaker series for married and single young adults, in their 20’s and 30’s. It is designed to address the needs, questions, and interests of young adults. Ralph and I were excited to be asked to join the core team, planning the event. We have always thought the program was very interesting and a great way to meet other young adults. We chose all the speakers earlier this year, which are all incredible. One of the speakers is our own, infamous, Father Luke Strand,which I am sure will draw a big crowd! After visiting many local restaurants and comparing spaces, prices, and layouts for our speakers, we decided on Schmitty’s Oar House Bar and Grill for the location of the event. Please enjoy this extremely blurry picture of TOT’s core team,working hard planning the event below!

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Theology on Tap will run for 4 Tuesday nights in July starting on the 9th, at 7pm. There will be light appetizers served and your first drink is on us! Everyone is welcome to attend but the program is catered to young adults in their 20’s and 30’s. I promise you the talks are going to be fantastic! We hand selected this inspring group of speakers among hundreds of other speakers.

The topics and speakers are as follows:

Tuesday July 9th:  Finding Time for God in an Overscheduled Lifestyle -Michael and Kristin Adsit

Tuesday July 16th: Lessons From Mary-Al McCauley

Tuesday July 23rd: Vocation in the Heart of the Church-Fr. Luke Strand

Tuesday July 30th: Eternity: Smoking or Non?-Fr. Nathan Reesman

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So mark your calendars and come on out, have a beer and appetizer on us, listen to our wonderful speakers, and enjoy yourself amongst our incredible group of young adults at Holy Family! Friends are welcome ,the more the merrier! You certainly don’t need to be a part of our parish, or Catholic to attend, all are welcome! Hope to see you there!

 

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Sloppy Joe spaghetti bake

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Did you ever start to make sloppy Joes and halfway through realize you didn’t have hamburger buns on hand? Yep. Totally happened to me you guys. And so sloppy Joe spaghetti (what??!) it was. I was weary that this would just end up tasting like a BBQ flavored spagetti, but it didn’t. It is everything you love about a sloppy Joe along with the comfort of a big dish of noodles. I made this for my family one night when I had to leave at supper time to be at church for a meeting, so I didn’t even get to taste it until I got home. Sometimes my boys can be picky so I crossed my fingers and left the house a little worried about this last minute creation. Well the boys just thought it was spagetti with cheese so naturally, they loved it. Let me tell you that this is one of those dishes that may even be better the next day warmed up in the oven, so there is that too. Yum. It kind of has a spaghetti/lasagna feel to it with the taste of a sloppy Joe, and by that I mean it cuts in nice little squares like a good lasagna. So give your body a break on those carbs and use gluten-free rice noodles to make this dish gluten- free if you’d like, without compromising the taste of a real good and messy sloppy Joe.

Print
Ingredients
  • 1 lb ground sirloin
  • 1 packet sloppy joe seasoning
  • ⅓ cup water
  • 2 tablespoons BBQ sauce
  • 2 tablespoons ketchup
  • 1 small onion, diced
  • 1 box prepared spaghetti noodles
  • shredded cheddar cheese
  • ¼ cup diced green onions
Instructions
  1. Heat ground beef and diced onion in a skillet on medium heat until meat is no longer pink and onions are translucent.
  2. Drain grease from beef and onion mixture.
  3. Add sloppy joe seasoning, BBQ, ketchup and water. Mix to incorporate.
  4. Turn heat to low and let it simmer for about 10 minutes.
  5. Meanwhile, cook your noodles and drain.
  6. In a greased 9x13 pan, lay the noodles.
  7. Top with sloppy joe mixture and then sprinkle with a generous amount of cheese.
  8. Sprinkle green onions on top and bake at 350 degrees for 10 minutes or until cheese is melted.
Notes
*use organic ingredients and grass-fed beef whenever possible.


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{fresh} corn black bean salsa

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We are such a salsa family let me tell you. We make this at the beginning of most weeks and it is usually gone by the end of the week. I love a good chunky, fresh salsa and this one is so simple to throw together and adjust to your liking. Every year my dad cans a bunch of salsa, so we are spoiled with always having that around. But when we run out this is the recipe we turn to. No boiling the tomatoes, or taking of the skins of the tomatoes, or chopping a bunch ingredients. Just throw it all together and enjoy a fresh, chunky salsa that will last up to a week in your fridge.

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{fresh} corn black bean salsa
Print
Ingredients
  • 1 16 ounce jar of salsa
  • 1 can diced tomatoes
  • 1 can diced fire roasted tomatoes
  • 1 bag frozen yellow corn
  • 1 can black beans, drained & rinsed
  • ½ cup chopped cilantro
Instructions
  1. Mix together salsa, tomatoes, frozen corn, black beans and cilantro.
  2. Store in fridge for at least 2 hours or until ready to serve.
  3. Serve with your favorite chips or in your favorite mexican dishes.
Notes
We made this salsa totally organic but you don't have to. Here are the organic brands we used:: ones we use all the time and have come to love, and are affordable. -Muir Glen organic canned tomatoes (& fire roasted) -Wild Harvest organic thick & chunky salsa (medium), organic black beans (canned) -Sno Pac organic frozen corn -local organic cilantro -Garden of Eatin' organic Blue tortilla Chips gluten free *this makes about 6 cups of salsa

 

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