Month: May 2019

A lay exhortation on love and mastak’s

***

POST-CATECHISM CLASS LAY EXHORTATION
CARITAS MAJORIS MOMENTI EST
OF THE GOOD GIRL 
BENEDICTA
TO ALL THE LAY FAITHFUL
ON LOVE AND MASTAK’S

***

Love is more inportent then eneything else.
We all make mistak’s, but we lurn from them.
It’s nevr to late to triy agen christ will forgiv you, Evryone has a chois to go to heven or hell.
Go to church a lote.
God want’s us to be good. 
He want us to go to heven with him.
Triy to pray a lote. 
Alwas ramember christ will forgive you and your sin.
Ramember that you love God, and he loves you. 
You shuld love evryone and evrything.
If you have a pet take good kare
Ramember you lurn from your Mastak’s.
And evryone Mak’s Mastaks.

What’s for supper? Vol. 169: Biscuit moron makes good

Recently, there came about in the Fisher household an unusual convergence of a little money, enough time, and sufficient paperwork-filling-outness, and I signed the kids up for classes at the Y as I’ve been promising to do forever. So now, along with Shakespeare club, school paper, part time jobs, drama club, choir practice, and knitting club, we have gymnastics and rock climbing. What I’m trying to say is: Get ready for a lot of frozen chicken burgers.

SATURDAY
Roast beef sandwiches with chimichurri

$2.99 a pound! I got a couple of big roasts which Damien seasoned and seared, then roasted in the oven; and I made a batch of chimichurri (recipe card at the end), and we had it on rolls with Swiss cheese. 

It may please you to know that, because of my terrible, cumbersome system for transferring photos from my phone to my computer, I managed to email this photo of a roast beef sandwich to . . . someone who definitely didn’t ask for it.

SUNDAY
Lasagna, Irish biscuit cake

Confirmation day!

And a gratuitous picture of Benny with flowers in her hair. 

Confirmation kid picked Catherine of Bologna as a patron saint. She’s the patron of artists. We ordered a print of a painting of her by Cecelia Lawrence.

Lots more detail and depth in the print than it appears here. Her gallery is here, and you can order very reasonably priced prints by emailing her.

This led me to realize we hadn’t bought confirmation presents for the last two kids who got confirmed, so I ordered some. I gave one kid her present, and we had the following conversation:

Me: Here is your confirmation present. 
Kid: And it’s only a year late.
Me: Yes. You’re very gracious. 
Kid: Let’s talk about the other times you failed us!
Me: I can’t wait for you to have kids. I cannot wait. 
Kid: Maybe I’ll be a nun!
Me: Then I can’t wait for you to disappoint JESUS!
Kid: MAYBE I ALREADY HAVE!

Come, Holy Spirit. 

Anyway, Damien made this Platonic ideal of lasagna, just absolutely quivering with fresh cheese and basil and homemade sausage ragu. We were so starving when we got home, I didn’t pause to get a great picture, but it was spectacular. 

The boy asked for a dessert he had at a fundraiser one time, which turned out to be ridiculously easy to make: chocolate biscuit cake. Basically you crunch up a bunch of graham crackers and animal crackers, then make a simple sauce out of butter, chocolate chips, and condensed milk, mix it together, press it into pans, and refrigerate it, and slice it up. It makes sort of fudgy biscotti. I didn’t have any, but the kids said it was good. 

The internet calls it Irish, but they must mean Irish American. Anyway, good recipe to know if you need a treat but don’t want to turn on the oven. 

MONDAY
Chicken quesadillas, corn, guacamole and tortilla chips

For my sins, my kids insist on pronouncing quesadillas “kwassadilllas” and guacamole “gwackamowl.” I’m sure I deserve it. Anyway, it finally stopped raining and I ate my food OUTSIDE!

I seasoned the chicken breasts with lots of chili lime powder and roasted and sliced them. A few people didn’t want chicken in the kwassadilllas. Corrie said she wanted hers plain, so I made her one with just cheese. Turns out she wanted it plain, as in just a hot tortilla. I SAID COME HOLY SPIRIT.

TUESDAY
Hot dogs, chips, snap peas 

Actually, I directed dinner remotely while crouching on metal bleachers and wondering when gymnastics class gets to be more than just flopping around; and Damien and I did so much driving, we decided to stay out in between trips and grab some dinner for ourselves. We landed at a little Thai restaurant, and let me tell you, those Thai people have some pretty good ideas. I had some kind of coconut curry with carrot, squash, pepper, melon, and squid, and it arrived in this . . . apparatus with a little candle in it.

Whee! It was delicious. I also had some kind of thing rolled up in rice wrappers with little basil leaves tucked inside. 

Lovely. 

WEDNESDAY
Omelettes, oven fries, salad

When I make my weekly menu, I think, “Oh, I’ll just put omelettes on Wednesday. Just eggs, easy peasy.” This is because I am somehow still not aware that making eleven separate omelettes to order is neither easy nor peasy, but actually takes eleven hours and your arms will fall off.

By the time I got around to making mine, I had lost my will to live, much less my will to make an omelette turn out pretty for the picture. But it was good. I had mine with cheddar, ham, and scallions.

THURSDAY
Pork sliders with coleslaw and spicy curly fries

New recipe. The idea is to serve thin slices of pork on fresh biscuits with a little honey and peach preserves, with coleslaw right in the stack. It’s actually a fine, tasty idea, the only hitch being that if someone came up to me and said, “Make a decent biscuit or I will kill you,” I’d be writing this from the grave. Please don’t give me your biscuit tips. I’ve tried all the techniques and all the recipes and all the special tools and and all the fresh baking powder and everybody’s grandmother’s no-nonsense methods, and I’m just a biscuit moron. That’s all there is to it. 

Yummy supper anyway, though.

I had a pork butt which I sliced as thin as I could and just sautéed it quickly in olive oil with salt and pepper. Basic tangy coleslaw with cabbage, carrot, mayo, vinegar, sugar, and pepper. 

I think you are supposed to pull the biscuit apart to make a top and bottom, but I just built up little open-faced sandwiches. I skipped the preserves and just put a little honey on the biscuit under the pork.

Next time, I’ll make this same meal but use Hawaiian rolls or some other soft roll. It was a great combination and nice and easy, very summery.

FRIDAY
They howled for tuna noodle casserole and I succumbed.

Damien is chaperoning a school field trip to a farm in the rain and heroically brought along Corrie, who heroically brought along her stuffed monkey and of course her ukulele. I’m headed out to pick up kid #1, who’s home from college for the summer! And that’s what it’s all about. 

Here’s a few recipe cards. I just linked to the recipes for the chocolate biscuit cake and the lasagna.

Print

Chimichurri

Dipping sauce, marinade, you name it

Ingredients

  • 2 cups curly parsley
  • 1 cup Italian parsley
  • 1/4 cup dried oregano (or fresh if you have it)
  • 1 Tbsp red pepper flakes
  • 2 Tbsp minced garlic
  • 1 tsp pepper
  • 1/2 tsp salt
  • 1/4 cup red wine vinegar
  • 1 cup olive oil

Instructions

  1. Put all ingredients except olive oil in food processor. Whir until it's blended but a little chunky. 

  2. Slowly pour olive oil in while continuing to blend. 

 

Print

Coleslaw

Ingredients

  • 1 head cabbage, shredded
  • 2 carrots, grated
  • 5 radishes, grated or sliced thin (optional)

Dressing

  • 1 cup mayo
  • 1 cup cider or white vinegar
  • 1/2 cup lemon juice
  • 1/2 cup sugar
  • pepper to taste

Instructions

  1. Mix together shredded vegetables. 
    Mix dressing ingredients together and stir into cabbage mix. 

Print

White Lady From NH's Guacamole

Ingredients

  • 4 avocados
  • 1 medium tomato, diced
  • 1 medium jalapeno, minced
  • 1/2 cup cilantro, chopped roughly
  • 1 Tbsp minced garlic
  • 2 limes juiced
  • 1 tsp chili powder
  • salt and pepper
  • 1/2 red onion, diced

Instructions

  1. Peel avocados. Mash two and dice two. 

  2. Mix together with rest of ingredients and add seasonings.

  3. Cover tightly, as it becomes discolored quickly. 

 

Print

Pork sliders with coleslaw

I made these with biscuits, but you could use Hawaiian rolls or other rolls

Servings 1

Ingredients

  • Pork butt
  • salt, pepper, olive oil
  • cole slaw
  • honey
  • peach or apricot preserves
  • biscuits or soft rolls

Instructions

  1. Slice the pork thinly and sauté in hot olive oil, seasoning with salt and pepper toward the end.

  2. Split biscuits or open rolls and spread with preserves. Add the pork slices, drizzle with a little honey, and add a small scoop of cole slaw.  

  3. Serve as little sandwiches or open faced sandwiches. 

Parents who are failures, and parents who are not

Not a failure: “My daughter is pregnant.”

Failure: “My daughter had an abortion because she knew damn well what would happen to her if she turned up pregnant in this house.”

 

Not a failure: “My child is severely depressed.” “My child has debilitating anxiety.” “My child is suicidal.” “My child has learning disability.” “My child is non-neurotypical.” 

Failure: “I have no idea what to do, but there’s no way I’m letting stranger into our personal lives. Professional help is for people who can’t hack it, and I don’t belong in a waiting room with that trash.”

 

Not a failure: “We are totally crashing and burning in the home school/private school/religious school/public school we thought would be so perfect for our kind of family.”

Failure: “We are totally crashing and burning, but if we quit, we’ll be failures as parents/let down the community/have to admit we’re wrong/change our lives around. We better keep going, so everyone will know we care about our kids.”

 

Not a failure: “I don’t understand my kid very well, and it’s hard to talk.”

Failure: “My kid has a great relationship with my spouse, or with her teacher, or with her friend’s mom. I undermine this relationship every chance I get, because they’re usurping me. I’m the parent.”

 

Not a failure: “My kid is screwing up in exactly the same ways I did or do.”

Failure: “Boy, does this look familiar, and boy does it make me feel bad. I’ll punish him double, once for each of us.”

 

Not a failure: “Despite our best efforts to raise him right, my kid exercised his free will and is now a druggie, an alcoholic, a criminal.”

Failure: “His name is forbidden in my home.”

 

Not a failure:  “We are too broke to give our kids everything their friends have.”

Failure: “I must do everything possible to get more money, so we can be happy.”

 

Not a failure: “My child is gay.”

Failure: “I refuse to have gay children, so either the kid or the gayness has got to go.”

 

Not a failure: “My child has left the Church.”

Failure: “I raise Catholic children, so I guess this is no longer my child.  How could he betray Me this way?”

 

Not a failure: “I just said or did exactly the wrong thing to my kid.”

Failure: “We must never speak of this again.”

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A version of this post was originally published in 2014. 

Photo by Alon via Flickr (Creative Commons)

The 1997 Odyssey miniseries is hokey, thrilling, and gorgeous

Need a little pick-me-up? The 1997 two part miniseries of The Odyssey is the most entertaining thing I’ve seen in ages. It’s now available for streaming on  Amazon Prime and on the Roku channel, and everyone I know who loves The Odyssey loves this production. 

Don’t get me wrong. Much of the movie, sets, effects, and acting, is hokey to the max. But it’s charmingly, enthusiastically hokey, and every minute of it is made with great love. 

Let’s start with the soundtrack. It is incredibly terrible, and some scenes may actually have been recorded inside a tin can. The incidental music is devastatingly synthetic and cheap sounding, like something from a video game. But then many scenes include people playing actual instruments, and are full of real music — tunes and sounds you can respond to as a human, but which also convey a thoroughly other time and place. 

The show is full of stuff like this: Big, balls-out, broad strokes and spectacle, peppered with startling touches of authenticity that must have come from a scholar or at least a deeply invested amateur. When Odysseus leaves his men at the door to the underworld, for instance, he mentions “the land of the dead” and they all make a reflexive ritual gesture of some kind that may or may not be ancient, but it sure looks both authentic and heartfelt. 

But the real secret of this movie is not that they get everything right. The secret is that they’re enjoying the hell out of it, and that comes through from start to finish. They have an awesome story to tell, and here it is:

Some of the scenes (the show was filmed in Malta, Turkey, England, and the Mediterranean) are clumsy and corny — there’s lots of churning water filmed to look like giant waves when it’s clearly not — but others are inspired.  Viewers are very familiar with movies that take a Cecil B. DeMille-style stab at vaguely barbaric grandeur, with everything pillared and gilded and exotically alluring. This movie also doesn’t hold back, and sometimes bites off more than it can chew; but here, the alien distance of ages is made coherent through dozens of details, the sounds, the fabrics, the hairpins, the utensils. The household gods, for instance, somehow look both sacred and naive, and you can see both that the characters are praying to them sincerely, and that they have built them themselves.

The Island of Circe is stunning and otherworldly; but Ithaca itself is the real island of a real person. I almost wept when Odysseus, still in disguise, first tastes the long-remembered cheese of home. You get a real sense of place, with well-beloved specific trees and blades of grass, and you can feel how much it feels like the entire small world to Odysseus and Penelope. Their tree bed is somewhat vague and disappointingly etherial, but the room where the suitor are slaughtered is real as real, part of an actual house.

Poseidon, as a rolling, roaring face in the waves, is hilarious and also hair-raising. In Hades, the special effects are ridiculous and yet terrifying.

Odysseus stalks right through patches of fire which were clearly pasted in afterward, and gazes in horror at eternally tumbling sheets of lava projected on the green screeniest of green screens. And yet . . . it works. It’s scary as shit in there, and you’re holding your breath the whole time as you watch, because of the fumes, and because you don’t want those shades of the hungry dead to get any closer. I wasn’t crazy about Christopher Lee as a crusty, cranky Tiresias, but I was willing to go with it. 

Which brings us to another miraculous virtue of this movie. The casting is really weird sometimes. Armand Assante as Odysseus? That is NOT how I have always pictured Odysseus. And yet, three minutes in, I was sold. Man has a presence, and he clearly feels bigger than he actually is. You can see why his crew adores him, and you can see how he kept on pushing, year after year, until he makes it home. When he finally lands in Ithaca draped in a red and gold robe with his hair combed and oiled, he is very convincingly the hero we’re still talking about thousands of years later.

Isabella Rossalini as Athena, with those eyes and that posture and that voice and that skin? Brilliant. Absolutely perfect. Bernadette Peters as Circe? Sure, why not? She gives it her witchy all. Vanessa Williams as Calypso? Sufficiently slinky. The guy who plays Hermes is a gilded weirdo zipping around awkwardly in the air, which seems about right. Greta Scacchi, who I’ve never seen in anything else, is a wonderful Penelope. I’d want to come home to her, too.

Her dialogue isn’t profound (none of the dialogue is), but she does convey a complex emotional life besides what you see, and she is grippingly beautiful and strong, and she looks her age. 

I wish they had included the scene where she tests him before she accepts him as her husband. That scene carries a lot of weight to counterbalance all the sex he has with various nymphs. But all the other elements are in place, and the homecoming absolutely hits the mark.

Above all, this production understands the Odyssey not as some kind of effete literary relic but as a really exciting adventure story full of fighting and monsters, with sexy ladies here and there, and a huge, endless love propelling the whole thing. And that is what the Odyssey is. I wouldn’t change a thing. 

***

It being The Odyssey, it’s pretty violent and sexy, so I’d probably show it to kids age 14 at the youngest, depending on the kid. People get graphically ripped to shreds and eaten and stabbed, and there are some very slinky outfits and steamily suggestive scenes. I mean, it is The Odyssey. 

Your boyfriend is not your husband

I’m not saying we should hold out for the perfect spouse; and I’m not saying you should flee from a relationship the first time conflict crops up. It’s very good to test how well the two of you can work through problems together. And every human being brings a certain amount of imperfection into a relationship: Bad habits, personality flaws, unsavory pasts, immaturity, selfishness, and so on. Everyone’s got something — probably several things — wrong with them; and every good relationship will have conflict at some point.

But there are some flaws that should make us pause, think hard, and possibly back away before we make any vows. 

Read the rest of my latest for The Catholic Weekly. 

Image: Skedonk [CC BY-SA 2.0 (https://creativecommons.org/licenses/by-sa/2.0)]

 

What’s for supper? Vol. 168: For the love of Miguel

What’s For Supper is back! I took a few weeks off — first because two Fridays ago was Good Friday, and then the next Friday was Exhausted Friday. But here we are again, and I have some lovely meals to tell you about. 

SATURDAY
Hamburgers, chips

It was a long time ago, but I feel like I remember Damien made these on the grill in the rain. I like him. 

SUNDAY
Chicken rice bowls, strawberry short cake

I didn’t have a clear plan for this meal, but it turned out well enough. Needs some tweaks, but we’ll definitely have it again in some form.  

I cooked some chicken breasts in the Instant Pot on high pressure for eight minutes with about a cup of Goya Mojo Criollo marinade, and then I shredded it and returned it to the marinade to stay warm. Then I made a big pot of white rice. I set out the rice, the shredded chicken, shredded cheese, chopped scallions, black beans, lime wedges, tomatoes with diced chiles, sour cream, hot sauce, and chili lime powder, and I heated up a can of green enchilada sauce. Everyone made whatever combination they wanted. 

I wanted everything.

I deliberately kept things bland so more kids would eat it, though. Damien and I agreed that it needed something crunchy, like corn chips, and maybe the rice and/or beans could have been seasoned. But overall, a quick and easy meal.

For dessert, we got some of those sponge cake shells (I prefer actual shortcake, which is just basically a sweet biscuit, but no one else does) and piled on sugared, lightly mashed strawberries and whipped cream. 

MONDAY
Chicken burgers, terrible potato salad

Despite years of evidence, I still firmly believe I can whip up some delicious potato salad without really thinking about it. Some of the kids thought it was great, but it was not. It was weird and bad.

I diced some potatoes and boiled them, then mixed them up with mayo, vinegar, hard boiled eggs, leftover scallions, dried dill, pickle relish, and paprika. These are all potato salad ingredients, but it is two or three recipes merged together in an unholy union which shall be potatonathema. I should have skipped the pickle relish, or the dill, or all that paprika. I should have skipped town.

TUESDAY
Salami caprese sandwiches, string beans, cheesy bread sticks

Always a hit, and so simple. Ciabatta rolls, genoa salami, fresh tomato, fresh basil, sliced mozzarella (or provolone works, too), olive oil, vinegar, and freshly-ground pepper and sea salt. Yes, it has to be freshly-ground pepper and sea salt or else you have to pinch yourself viciously the whole time you’re chewing. I don’t make the rules! 

We also had some cheesy bread sticks I got at Aldi. There was some dolor and confusion as, according to some, I allegedly announced we were having cheese sticks as a side, leading people to believe I meant cheese sticks; and then some people asked other people if they could eat their cheese sticks, and the other people said they could, because they thought they meant cheese sticks, not cheesy bread sticks. When I mentioned there were also nice, fresh string beans, well, that just made it worse.

WEDNESDAY
Tacos al pastor with pico de gallo

Something I’ve always wanted to try. I made the marinade the day before, and let me tell you, it was a pain in the neck. But it was fantastic. But it was a pain the neck. But it was so good! I think I need to find a simpler recipe that delivers the same flavor. 

This is a Mexican-Lebanese fusion dish. The BBC says:

How is al pastor different from carnitas, chorizo, pollo, pescado and other common taco toppings? For starters, by the way it’s cooked: the pork is first marinated with various spices (including achiote, which is native to Mexico) and then roasted by an open flame via the trompo. Next, the pork is carved off, placed inside a corn tortilla and topped with cilantro, onion and pineapple – much like lamb is shaved from a spit and served in some pita bread at a shwarma place.

I guess it’s the paprika, cinnamon, and cumin that give it a middle eastern twist, as well as the way the meat is supposed to be cooked. I did not happen to have a trompo, so I just put the thinly-sliced marinated meat in a shallow pan and shoved it under a hot broiler. For the recipe I used, from the cleverly-named site Carlsbad Cravings, you are supposed to slice the meat, then marinate it, then cook it, then chop it into bits, but I skipped the last step. No regrets.

First I broiled some pineapple spears on a greased pan. I love grilled/broiled pineapple. It amps up the syrupy sweetness, and the juicy pump under singed edges make an exciting texture. To me, okay?

I also made some simple pico de gallo from tomato, jalapeño, onion, cilantro, lime juice, and a little salt

and I had my tacos with sour cream, meat, pineapple, pico de gallo, and that’s it. Magnificent.

The pineapple is also supposed to be cut into chunks, but I left mine in spears – and again, no regrets. I used flour tortillas, which I prefer to corn, and which I warmed in the oven for 20 minutes before serving. 

So, that marinade. It’s not tremendously spicy, but instead has a warm, smoky, faintly nutty taste that’s set off gorgeously by the caramelized pineapple. Then the bright, piquant pico de gallo just makes it sing. Gosh, I wish I had some right now.

But as I said: Tremendous pain in the neck. I knew I wouldn’t be able to find dried Guajillo chiles in any local supermarket, so I bought them on Amazon. They came out of the bag flat and glossy, like fruit leather

but when I heated them up in a skillet to give them a singe, they puffed up like balloons, which was hilarious. (I have had kind of shitty week and I guess I was ready to be amused.)

Then you seed them and FOR THE LOVE OF MIGUEL DO NOT TOUCH YOUR EYES

then you simmer them to soften them up, which is lovely as well

and then you add them to the thirteen other ingredients in the food processor. One of the ingredients is achiote paste, which I also didn’t have, but which you can approximate by mixing together . . . eight other ingredients. So you can see how this was going. It wasn’t difficult, but it was a lot of ingredients! It was so tasty that I will make this recipe again someday; but I also wouldn’t mind if someone could suggest a simpler recipe. Also, you could speed up the process by not gasping and stopping to take pictures every few minutes, but where’s the fun in that?

We had tortilla chips to scoop up the rest of the pico de gallo. I’ll put a recipe card at the end for that. 

THURSDAY
Pizza

Damien made the pizzas while I lay down and practiced being tired. I’m getting pretty good at it!

FRIDAY
Spaghetti

Least that’s what it says here. I think Damien’s going to make Marcella Hazan’s amazing three-ingredient sauce (recipe card below).

And now my story is all told. I think Damien is making some simple syrup so we can celebrate Cinqo de Gringo in style this year. How about you? Anything neat going on in your kitchen?

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Pico De Gallo

quick and easy fresh dip or topping for tacos, etc.

Ingredients

  • 2 large tomatoes, diced
  • 1 jalapeño pepper, seeded and diced OR 1/2 serrano pepper
  • 1/2 onion, diced
  • 1/2 cup fresh cilantro, chopped
  • 1/8 cup lime juice
  • dash kosher salt

Instructions

  1. Mix ingredients together and serve with your favorite Mexican food

Print

Marcella Hazan's tomato sauce

We made a quadruple recipe of this for twelve people. 

Keyword Marcella Hazan, pasta, spaghetti, tomatoes

Ingredients

  • 28 oz can crushed tomatoes or whole tomatoes, broken up
  • 1 onion peeled and cut in half
  • salt to taste
  • 5 Tbsp butter

Instructions

  1. Put all ingredients in a heavy pot.

  2. Simmer at least 90 minutes. 

  3. Take out the onions.

  4. I'm freaking serious, that's it!

 

Why I guard my word-hoard

The thesaurus is a book made not only for utility, but for delight, and that’s surely part of why it’s fallen out of favor. Delight is an imprecise business, and it has its perils.

Read the rest of my latest for The Catholic Weekly.

Image: Iron age coins from Beverly – Portable Antiquities Scheme from London, England [CC BY 2.0 (https://creativecommons.org/licenses/by/2.0)]