This week:  We wax on about our recent round of illness, review the not-so-great movie Jumper, gear up for Oscar night, hear about the Nissan Murano from Colby, and have an off-the-cuff conversation regarding what the Church teaches about Adam and Eve.

This Week: Ash Wednesday leads us to our first unplugged Friday.  Sunday School was full of little boys, our ustream audience put us with us fumbling in silence, Kat catches up with the Bard; it turns out those Looney Tunes cartoons really are just as good as you remember them; and we get all fired up about the immaculate conception.

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This Week: Falafel and flies, Mass gets crazy, we get Lost again, review Extras and King of Kong: A Fistful of Dollars, read from a few emails, and talk about the basics of Mardi Gras, Ash Wednesday and Lent.

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Recipe for Falafel with Avacado Spread

Patties:
1 can pinto beans, rinsed and drained
1/2 cup shredded Monterey Jack cheese
1/4 cup finely crushed tortilla chips
2 tblsp finely chopped green onions
1 tblsp finely chopped cilantro
1/8 tsp ground cumin
1 large egg white
1 1/2 tsps olive oil

Spread:
1/4 cup mashed avacado
2 tblsp finely chopped tomato
1 tblsp finely chopped onion
2 tblsp fat-free sour cream
1 tsp lime juice
1/8 tsp salt

Remaining Ingredients:
Pitas cut in half
thin onion slices
greens

Directions:
1 - Place pinto beans in a bowl, partially mash with a fork.  Add cheese and next 5 ingredients (through egg white).  Stir well until combined.  Shape bean mixture into 4 (1/2 inch thick) oval patties.

2 - Heat oil in a nonstick skillet over medium-high heat.  Add patties to pan, cook 3 minutes on each side or until patties are browned and thoroughly heated.

3 - Make spread by combining those ingredients, stirring well.  Place each patty in a pita half and spread 2 tablespoons avacado spread over patty.  Top with onions and greens.  Enjoy!