Well, this is a relief. AP moved this item today, which I found on MSNBC.
Vatican: It’s OK to believe in aliens
The chief astronomer says those beliefs don’t contradict faith in God.
So there it is. Finally, an acknowledgement that among the (with apologies to Carl Sagen) billions and billions of stars in the universe … it’s OK to think we’re not the only intelligent species. Of course, there are those who would say WE’RE not an intelligent species, but that’s another post.
I can’t imagine that the same conditions that allowed life to develop here didn’t, or don’t, exist elsewhere. All you have to do is look up at the night sky and I don’t know how you could come to any other conclusion. It seems just random chance would make that more than likely. Nice to see the Vatican catching up with common sense.
Meanwhile, we had visitors at the marina this weekend. Actually, we have visitors every weekend, but these were particularly photogenic.
A boat had come back and the fishermen were cleaning out their coolers. This blue heron and a great egret (below) were waiting patiently for a handout, and not paying much attention to a photographer. That allowed me to get some spectacular close ups.
Everything, of course, is posted up on Flickr. I highly recommend both of these photos in their “Original Size”. Just find them in the set and click on “All Sizes”.
And finally, I made a warm tomato relish to go on our steaks tonight that was too hot for Andie to eat, but I loved. I put hers on the side. The only reason I mention it is because I didn’t think the peppers I was using were that hot, and I’ve finally gotten the capsaicin off my hands. I didn’t think to wear gloves as I chopped up the poblano and Hungarian Wax peppers for the salsa. It was a really flavorful dish, and really easy.
1/2 cup diced tomatoes.
2T chopped Poblano Peppers.
2T chopped Hungarian Wax Peppers.
1T diced garlic.
1T olive oil.
2T heavy cream. (Optional)
A generous pinch of kosher salt.
Combine all the ingredients except the cream in a skillet over medium heat. Saute, stirring to combine and allow to heat through. Allow any liquid in the skillet to reduce by at least half. Add the cream to cut the heat a bit if desired, and reduce again. Spread over the steak and enjoy.
The tomatoes add a real sweetness, particularly as they cook, and the peppers give it nice heat without burning your mouth.
Tomorrow’s over the hump day, and then it’d downhill all the way to the weekend.