Have you looked at your calendar lately? Have you noticed that, in 2024, the most dark and difficult annual day of self-examination and penitence falls, by some terrible misfortune, on the same exact same day as Ash Wednesday?
I speak, of course, of that darkest, most difficult, most penitential of days, Valentine’s Day.
Ho ho! I joke. I like Valentine’s Day. It is fine. I, like most Americans, act normal about this holiday, and do not get weird about it. We definitely aren’t mad or upset because our annual Whitman’s sampler, dyed flower and Temu lingerie fest is being threatened by Actual Spoilsport, God. American Catholics would never! We know better, and we always act normal!
I joke again. In fact, there is a flurry of consternation about how we are supposed to celebrate Valentine’s Day without letting it overshadow the beginning of Lent.
The answer is, of course, you can’t, silly. Ash Wednesday is way more important than Valentine’s Day, so it gets first dibs on your time. If Valentine’s Day is important to you or to the person you love, there’s nothing wrong with that! You just move it, and celebrate it some other day. This is just what it’s like being an adult: Sometimes things just don’t work out, and you have to be flexible.
But that doesn’t mean some people aren’t going to get a little too flexible. Call it the New Evangelization or call it an obsession, but I can’t stop thinking about something that happened a few weeks ago at Mass…
Not long before he died, I was complaining to my father I couldn’t persuade any of my kids to go to a Catholic college. I said I knew they were getting decent educations at the places they chose, but still, I was sure my plan was better than theirs. Half jokingly, half dead serious, I groaned, “How will they ever find a nice Catholic to marry?”
My father said, “Well, I found one at Brooklyn Public College!” He was half joking, half serious, too: the joke being that, when he met my mother, they were both about as far from Catholic as anyone could be.
They had both been raised as non-practicing Jews, met at college when they were both cutting class, got married in secret in a hurry, had a second public ceremony to appease the parents, dabbled in Buddhism, moved to a kibbutz in Israel, came home, briefly joined a cult, found the Lord, and then eventually became Catholic — my mother and older sister first, and my father and the rest of us a year later, when they had already been married for about 20 years. They ended up as a happy old married Catholic couple, but they certainly didn’t start that way.
My parents made each other truly miserable sometimes. We kids saw a lot of that. You probably could have made the case that they didn’t belong together. But by the end of my parents’ lives, I could think of all sorts of ways that God’s will had indisputably been carried out in their marriage.
Even my mother’s dementia seems to have worked some kind of transformation on my father, and the last years of their lives together did something mysterious but important to him. They weren’t even really together; he just visited her in the nursing home every day, fed her, prayed with her, and was delighted when she would occasionally mumble “amen.” By the time he died, he was a happy man; happier than I ever remember seeing him. And then, her final work done, my mother died too.
Does this mean they were made for each other? Yes and no. They eventually became made for each other, I know that. I know couples who seem so incredibly well suited for each other, it’s hard to imagine them living any other life other than with each other. And I know couples who are monstrously incompatible, and seem to belong with each other even if they don’t make each other very happy. There are all kinds of successful marriages. Marriage is strange. Life is strange.
“When the wine failed, the mother of Jesus said to him, ‘They have no wine.’ And Jesus said to her, ‘O woman, what have you to do with me? My hour has not yet come.’ His mother said to the servants, ‘Do whatever he tells you,’” we read.
Jesus hadn’t yet done any public miracles, and apparently didn’t think it was the right time to start yet; but Mary was apparently focused on saving a young couple just starting out from the embarrassment of not being able to serve their guests. We’re all familiar with the somewhat amusing account of mother and son having a little spat, and the mother confidently assuming he’ll do what she says. But it occurred to me for the first time: They are both sinless. This means that neither one of them could have wanted to do something that was against God’s will. And yet they disagreed about what was best to do! What does this mean?
I think it speaks to the notion that God’s will is hardly ever one specific action or decision. Sometimes it is certainly clear: Don’t murder, for instance. Don’t do evil. But it’s much more common, when we’re faced with choices, to be torn between a few different possibilities which might be good, but we’re not sure yet how they will turn out. It’s pretty rare that we can just “do whatever he tells us” and know for sure that we’re doing the right thing. Even when one choice seems like the natural, godly, wholesome choice, and the other seems more murky and less desirable, we really can rarely say, “This one is definitely God’s will, and that one is definitely not”.
We have to take a leap, and the leap is important, but even more so is what comes next. It’s rarely the leap that puts us either in or out of God’s will; it’s what we make of where we landed, and what we do with the grace we find there.
I was mulling all this over when a quote popped up in my Twitter feed. It was a line from one of my favorite “Frog and Toad” stories by Arnold Lobel. Toad, after admiring his friend’s garden, wants to start one of his own. So he plants the seeds, but they don’t immediately sprout. Fretting, and increasingly frantic, he spends the next few days exhausting himself with trying to make it happen: He plays music for them, he reads poems to them, but nothing works. Then Frog gives him some advice:
“Leave them alone for a few days. Let the sun shine on them, let the rain fall on them. Then your seeds will start to grow.”
And this, of course, works. The seeds start to grow. Toad has done the work that’s indispensable: He has put the seeds in the ground. Then he wastes a lot of effort and anxiety trying to force things to work out well in the time he expects. Finally, he gives up and while he sleeps, the larger forces at work, the rain, the sun, and time work to achieve the thing he is longing for. The seeds sprout. He has his garden.
And . . . an angry boy in Brooklyn ends up married to a nice Catholic girl who brings him to Jesus and makes him very happy, eventually. A mother has done her best and then tries to sit back and let her adult-ish children make their choices about college and everything else, because they are adults, ish. Let the sun shine on them. Let the rain fall on them. Let people take their leaps, and let the Holy Spirit do what he does when they land. It really is the only way.
At least that’s what I’m telling myself. I have taken the leap. We’ll see.
Happy Friday? I meant to put an exclamation mark, but I’ll let it stand. Up until yesterday, I kept seeing memes about how awful and long and exhausting January is, and I kept thinking everyone is being silly, and this is just a normal month; and then today I realized I’ve been feeling that way for four months, and all four of those months have been January. Bah. Boo. But at least it must be almost over, anyway.
[checks date]
WELL GREAT.
Anyway, some of that January futilitism crept into my cooking this week, and despite making as much as my second-best efforts, everything turned out . . . basically tolerable. Oh well. I also wrote 40% of several essays and they all suck.
However, I did do a really neat interview with an artist yesterday, someone you may not know about, but should. So there’s something to look forward to! There’s always something to look forward to, even if it’s just bidding farewell and good riddance to the week.
Here’s what we had, and it was all FINE:
SATURDAY Grilled ham and cheese, chips, chicken barley soup
We had lots of leftover soup from last week, so I reheated that and then burned every single grilled ham and cheese sandwich. Some of it was because I forgot to spread mayo on the outside of both sides of the sandwich, and some of them, I just burned for fun.
I did get a few people who hadn’t done so before to try squeezing lemon juice over their bowl of soup, and they agreed it was very tasty that way. Here’s the soup recipe. Definitely worth making. Still plenty of winter left.
On Sunday, it just happened to work out that all my kids could come for dinner! So I was planning a big Indian meal, with vindaloo, coconut string beans, tomato yogurt salad, naan, rice, and dessert. But I did the thing I will apparently never ever ever stop doing, and I just skimmed the recipe, and discovered too late that you’re supposed to marinate the meat for at least eight hours. Soooo did some quick menu switches, and ended up with a half-Korean, half-Indian menu. I had little warning bells going off in my head that this was not a good idea, and I was right! Bah.
The food was . . . fine. I made gochujang bulgoki with thinly sliced pork, matchstick carrots, and plenty of onion
because that does need to marinate, but it can be just a few hours. I had much less gochujang (the actual fermented hot pepper paste) than I thought, though,
and it just didn’t hit the mark. Also I severely crowded the pan, so the meat was more braised than pan fried. It was tender, but just bland and slightly watery.
I decided to forge ahead with the string bean recipe I was originally planning to make, because they are Aldi string beans and you use ’em or lose ’em. But she called for cooking the string beans for twenty minutes, which is insane. It’s one thing if you want string beans cooked to a mush, which might work out for certain recipes, but she specified not to overcook, so they don’t lose their crunch. Insane!
I have since discovered that string beans in India are a different variety, and they are tougher, and do need a lot more cooking. So I did just cook them for a few minutes, and then added them to the mustard seeds heated till “spluttering” in hot oil (I love how many Indian recipes use the word “spluttering,” and I wonder if there is some cognate in some Indian language.
Anyway, the result was . . . fine.
Maybe I would have enjoyed them more if they had accompanied a dish with seasoning that made more sense along with the mustard seed, coconut, and jalapeno, but watery gochujang was not it. Boo.
I made a big pot of rice and cut up a bunch of lettuce and also put out the last of the seaweed sheets from New Year’s Eve, and I did have fun making the little grabby bundles of seaweed, bulgoki, and rice
I do like some bundled food.
Oh, it looks like we also had pineapple, which, again, was fine, but just . . . not quite the thing.
There was enough food, anyway, so that was a relief, and everybody had a good time and I heard uproarious laughter coming from the dining room, so that was lovely. I was a little bummed about the meal, though, and then suddenly realized wait! I had made dessert!
It does say you will need to stir it longer if you use ricotta, and Swasthi was not kidding about that. It says “ten minutes,” and it took me at least forty minutes of stirring.
Corrie had a friend over, and it was just as well I had to park myself in the kitchen and stir, because I could keep an eye on them, rather than ducking and covering, which is what my animal instinct tells me to do when these two get together. So I stirred that mofo forever and eventually decided that it was as thick as it was ever gonna get, and put it into a lined pan and pressed slivered almonds into the top.
I let it chill in the fridge for several hours, and then brought it out after dinner with lots of caveats about how uncertain I was about the whole thing.
People liked it, I think? I don’t think it came out right. It certainly wasn’t cake-like in any way. It helped that nobody had any idea what it was supposed to taste like. I suggested “Cheesecake Play-Doh,” and that got the most votes.
In conclusion, I kept forgetting what it was called, and when I was searching for the recipe today (because I keep dozens of tabs open, but not the ones that I know I will need on Friday), I turned up this:
I don’t know what this song is about, and if it’s offensive, you have only your polyglotismo to blame.
MONDAY Regular tacos with pico de gallo
Monday was a day off, and I thought we all needed something a little more normal, so I just made regular tacos. Actually I sneaked a pound of ground sausage into the three pounds of ground beef, because it somehow worked out to be cheaper that way, and nobody noticed.
I had the tomatoes I was planning to make into yogurt salad, so I made a bowl of pico de gallo with them. I was super tired and didn’t feel like chopping, so I just threw tomatoes, onions, and cilantro into the food processor, and then added some olive oil, salt, and some lemon juice, because I ran out of limes.
It was fine. Everything is fine.
TUESDAY One-pan kielbasa, red potato, Brussels sprouts; challah
The kids have been agitating for kielbasa, so I made this one-pan meal
(well, two pans of it), except I used Brussels sprouts instead of cabbage, and rather than serving the sauce along with the meal, I cooked the food for 20 minutes, then added in the sauce, switched the pans and finished cooking it for another 12 minutes or so.
It was super cold out, and I kept thinking about fresh, hot bread, and I had some work to avoid, so I made challah.
I made a double recipe, which is what I usually do, but usually I make one batch in the standing mixer and one batch by hand. It’s not dumb if it works! But for some reason I decided to make a double batch all in one bowl, with the very predictable result that it spurted jets and fountains of flour all over the kitchen.
Then I put the bowl to rise on top of the coffee maker, which is the warmest spot in the house right now, and then I completely forgot about it. So it rose plenty.
Oops. I wisely decided I was in no mental state to make another attempt at a four-strand braid, which I try from time to time, and it always makes me cry. I just divided the dough monster in half and then cut each one into four balls, then rolled out three and made a big braid, and cut the remaining ball of each batch into thirds and made it into a smaller braid to lay on top. I let them rise again, brushed them with egg wash, and then baked them.
They turned out pretty!
I made them with duck eggs, including a duck egg for the egg wash on top. You will never find an eggier egg than duck eggs.
I couldn’t find the poppy seeds, so as you can see, I used sesame seeds on one. Which made me think of this quick little bit from You Don’t Have To Be Jewish:
If I didn’t clip it right, the whole album is here, and the bit in question starts at about 20:17.
Anyway, it was an okay-to-pretty good supper. The bread was a tiny bit underdone, so it was a little damp in the middle, but just a tiny bit; and even though I switched the meat and potato pans, one got a lot crisper than the other. But it was fine.
Fine, I tell you!
WEDNESDAY Pizza
Wednesday I didn’t even feel like messing around one tiny bit, so I just made three pizzas, one cheese, one black olive, and one pepperoni. I took a picture so I would remember what we had
A perfectly fine pizza, with pre-shredded cheese that doesn’t taste like anything, and I couldn’t find the garlic powder or the block of parmesan. It was so cold in the kitchen that the dough didn’t 100% defrost, so the crust was a little bit CLAGGY. But I managed to stick to my meal plan for once, so it tasted pretty great anyway.
THURSDAY Glazed ham, baked potato, mysteriously spicy mashed squash
On Thursday morning, I remembered that we still had leftover coconut string beans in the refrigerator, so I put them out for the ducks, who were incredibly rude about it.
Possibly angry at me for making their children into challah, but I don’t think so. We have to run and get the eggs in the morning before these dopes step on them and crush them.
On Thursday morning, driving the kids to school, I turned on the classical music station and tried to guess the nationality and era of the piece that came on. I guessed German, 1820. And guess what! It turned out to be Karl Maria von Weber, written in 1815! I felt SO SMART. Then the dog turned on the hazard lights and I couldn’t figure out how to turn them off, so I had to pull into a parking lot and watch a short YouTube video.
If you are wondering, the hazard light button is the giant, centrally located button with the big “HAZARD” symbol prominently displayed in red, which is why I couldn’t find it. Probably my Instant Pot gasket is in the glove box, where I put it while not reading all the way through the vindaloo recipe and buying the wrong kind of beans.
Anyway, Thursday was the day we were supposed to have the bulgoki, but I had already used the meat, and I had Corrie with me at the store when I was shopping for a replacement; and if you take Corrie to the store with you, you’re going to come out with ham.
So I got a big spiral-cut ham with a glaze packet on sale, and she pushed really hard for peas and mashed potatoes, but nobody felt like peeling potatoes, and I felt like I had to assert some kind of authority, so we had baked potatoes and mashed squash.
I usually cook the squash in the Instant Pot to save room in the oven,
but when I was dealing the challah flour explosion, I also decided to thoroughly clean the IP top and had hidden the gasket from myself, so I shoved things around and just cooked the ham, baked potatoes, and squash all at 400, which is not the right temperature for any of them. My motto is, if we can’t all be happy, then we’ll satisfy justice by all being miserable.
I sprinkled some baking soda and sea salt on top of the squash before roasting it, and it came out perfectly nice
and then I grabbed some butter and some spices that were handy: Cinnamon, cayenne pepper, salt, and scooped out the flesh and started adding lots and lots of cinn– ope, actually that was cayenne pepper. Wuite a lot of it. Corrie advised me to cover my mistake by also adding lots and lots of cinnamon, so that is what I did. I skipped the sugar because you really don’t need it with a decent squash. Some nutmeg would have been nice, but it didn’t seem like the time to rummage through little tippy bottles, so I just mashed that mofo and set it out. It was actually pretty good! Spicy! For some reason.
FRIDAY Mac and cheese
Just mac and cheese. I’m sure it will be fine.
When I insisted on making squash instead of peas, I told Corrie that I only recently started liking squash. In fact, the very first time I had mashed squash was in the hospital, right after giving birth to her, and it was the best thing I had ever tasted in my life. And from then on, I’ve had a thing for butternut squash. So it was really her fault. The rest of the kids then turned on Corrie in anger like Joseph’s brothers, because she was the cause of their cruel, heartless mother sometimes making mashed squash for dinner and not making anyone eat it or anything. I am truly a monster! Next time I’ll feed them all to the ducks. Then we’ll see who gets mashed.
One-pan kielbasa, cabbage, and red potato dinner with mustard sauce
This meal has all the fun and salt of a wiener cookout, but it's a tiny bit fancier, and you can legit eat it in the winter.
Ingredients
3-4lbskielbasa
3-4lbsred potatoes
1-2medium cabbages
(optional)parsley for garnish
salt and pepper and olive oil
mustard sauce (sorry, I make this different each time):
mustard
red wine if you like
honey
a little olive oil
salt and pepper
fresh garlic, crushed
Instructions
Preheat the oven to 400.
Whisk together the mustard dressing ingredients and set aside. Chop parsley (optional).
Cut the kielbasa into thick coins and the potatoes into thick coins or small wedges. Mix them up with olive oil, salt, and pepper and spread them in a shallow pan.
Cut the cabbage into "steaks." Push the kielbasa and potatoes aside to make room to lay the cabbage down. Brush the cabbage with more olive oil and sprinkle with more salt and pepper. It should be a single layer of food, and not too crowded, so it will brown well.
Roast for 20 minutes, then turn the food as well as you can and roast for another 15 minutes.
Serve hot with dressing and parsley for a garnish.
poppy seeds or "everything bagel" topping(optional)
corn meal (or flour) for pan, to keep loaf from sticking
Instructions
In a small bowl, dissolve a bit of the sugar into the water, and sprinkle the yeast over it. Stir gently, and let sit for five minutes or more, until it foams.
In the bowl of standing mixer, put the flour (starting with six cups), salt, remaining sugar, oil, and eggs, mix slightly, then add the yeast liquid. Mix with dough hook until the dough doesn't stick to the sides of the bowl, adding flour as needed. It's good if it has a slightly scaly appearance on the outside.
(If you're kneading by hand, knead until it feels soft and giving. It will take quite a lot of kneading!)
Put the dough in a greased bowl and lightly cover with a damp cloth or plastic wrap. Let it rise in a warm place for at least an hour, until it's double in size.
Grease a large baking sheet and sprinkle it with flour or corn meal. Divide the dough into four equal pieces. Roll three into "snakes" and make a large braid, pinching the ends to keep them together. Divide the fourth piece into three and make a smaller braid, and lay this over the larger braid. Lay the braided loaf on the pan.
Cover again and let rise again for at least an hour. Preheat the oven to 350.
Before baking, make an egg wash out of egg yolks and a little water. Brush the egg wash all over the loaf, and sprinkle with poppy seeds or "everything" topping.
Bake 25 minutes or more until the loaf is a deep golden color.
Cut the acorn squashes in half. Sprinkle the baking soda and salt on the cut surfaces.
Put 1/2 a cup of water in the Instant Pot, fit the rack in it, and stack the squash on top. Close the lid, close the valve, and cook on high pressure for 24 minutes. Do quick release.
When squash is cool enough to handle, scoop it out into a bowl, mash it, and add the rest of the ingredients.
What’s going on in the American church? Oh . . . the usual. Fiducia Supplicans, etc., and all the ensuing confusion and panic, real, self-induced, and otherwise. Before that, if you’ll recall, the Pope swatted down Cardinal Burke, and he kicked out Bishop Strickland; but meanwhile the Vatican still continues to publish and feature the work of Marco Rupnik.
“Medieval Peasanting” means reminding myself that there once existed Catholics who couldn’t read or write and who never strayed more than 10 miles from the place where they were born.
They had some vague notion that the Holy Father lived in a far-off place called Rome and they ought to pray for him every day. They said their prayers and did their best to obey the commandments, and when they failed, they repented. That is how they lived their faith. When they had the chance, they received Jesus in the Eucharist with glad hearts and gratitude and fear of the Lord. And so should I.
This mental image is, I realize, an idealization of medieval life. Medieval people, peasants and everyone else, were not automatically holy simpletons just because they didn’t have the internet. They were just as prone to vanity and pettiness and selfishness and idiotic mind games as I am.Where I have the distractions of trolls and Twitter ratios and doomscrolling, they had the distractions of toothaches and fleas and runaway infections.Just because they were disenfranchised, that doesn’t mean they were magically able to fix their eyes on the Lord with unwavering attention.
But they were supposed to try. And so am I. I am supposed to be pursuing eucharistic coherence in my own life, and if the political and ecclesiastical discourse on eucharistic coherence is distracting me from that, I should chop it off. This is a real choice, every day.
Every time I suggest something of this kind (which I do periodically, because I very much need the reminder myself), some readers respond with incredulity.
Jesus does not want us to stick our heads in the sand! It is an abdication of our God-given brains and free will to play dumb and act like we don’t see what’s going on right in front of us! It’s not enough to just pray! We have to act!
All very true. I’m not telling anyone to check out, or pretend everything’s fine in the church or in the world, or to refuse to act when action is necessary. I’m not even telling you (much to my editor’s relief) not to pay attention to headlines!
Instead, I’m trying to remember what’s really going on when I do let my mind and attention and heart be constantly engaged by these matters. It may not be what it seems.
When I was growing up, my mother was fascinated with theology. She devoured just about any theological text she could find, and she gave everyone a chance. She read not only Christian works (everything from the writings of the Church Fathers to The Shack), but the Book of Mormon and the Quran. She was just plain interested in reading about God, and she never stopped being interested.
I lied. I lied for the sake of a title. It only pleased about half the group. But it was a wonderful soup! Read on.
SATURDAY Domino’s pizza, birthday cake
Saturday was Benny’s birthday party, finally. She asked for a Gravity Falls-themed party, but she is old enough that her friends basically entertained each other, so I just did decorations and a cake and then let them go. So, just a bunch of red, yellow, and gold balloons, and a Bill Cipher zodiac tablecloth
plus a levitating, rather wrinkly Bill Cipher, who was still dripping glue when the guests came
and then outside, I set up a nice propane fire with a hot chocolate station and a s’mores station.
and that was that. Nobody’s been happy about the so-far-almost-snowless winer, but it does make it easier to throw a party!
The cake was well-received.
Just a chocolate box mix cake with frosting from a tub, decorated with details made of gum paste and colored with edible gold spray.
Gum paste stiffens when it’s exposed to air, much more so than fondant, and you can roll it very thin, so it’s a good choice for small or flat decorations. Some day, I’m gonna make gum paste roses. If my kids ever stop asking for weird cakes (challenge: impossible).
Then Damien picked up Domino’s pizzas and the guests jumped on the trampoline in the dark and screamed a lot, and it was a good party! I ran out to clean everything up off the patio afterward, because I knew there was a storm coming, and I managed to knock a glass bowl full of mini marshmallows onto the bricks. Smash! Marshmallows! Candy canes! Shards of glass in the darkness! Really wished I had made friends with the ants and the sparrows, but you always think of these things too late. Did not go to the ball. Instead dozed off on the couch while drinking seltzer and watching NYPD Blue, which was just as good.
SUNDAY Corn dogs, chips
Sunday it snowed alllll day, and it had been snowing all night, so we were prepared. Damien went to the vigil Mass on Saturday and then got up early to clear the driveway, and the rest of us went to the late Mass on Sunday, which was Epiphany. We were prepared for the strident guitars and the off-pitch, hairy-sounding violin and the whitest tambourine in the western hemisphere. We were not prepared for A RETELLING OF THE ENTIRE CHRISTMAS STORY SET TO LEONARD COHEN’S HALLELUJAH.
Epiphany indeed. Usually I sternly tell my kids not to criticize the Mass because it’s the Mass, but I am not made of stone. I did shut it down when they started proposing new liturgically-appropriate lyrics for “Blood On the Tracks.”
Anyway, we had corn dogs.
But you don’t really care for mustard, do ya?
MONDAY Bacon cheeseburgers, Doritos
I still hadn’t gone shopping, because of the snow and I am a delicate flower, so Damien shopped for and made bacon cheeseburgers.
I planned a simple make-ahead meal for Tuesday, because three kids had dentist appointments. One got sick the night before, so we cancelled her appointment, one got sick that morning, so we cancelled hers and then then dentist said they didn’t super duper want to get in the mouth of the remaining kid with two sick siblings. Fair. It was still nice to have an easy meal. I made the mashed potatoes in the morning and then put them in the slow cooker to stay warm, and made the pork ribs heavily salted and peppered and roasted until sizzling under the broiler.
I had mine with mango chutney, yum yum.
WEDNESDAY Oven fried chicken, chips, veg and dip
Wings were 1.99 a pound, so I got a bunch of wings and drumsticks and made oven fried chicken. Finally got around to making a card for this recipe, which is so easy and honestly comes out better than when I try to pan fry chicken.
I know this because I ran out of room in the sheet pan in the oven, and I didn’t want to make a second pan dirty, so instead I pan fried a few pieces (because it’s okay to make a second pan dirty as long as it’s on the stove? I don’t know) and I burnt the hell out of them, like I always do.
The oven ones turned out perfect, though.
This is a terrible picture. I’m just including it to show that it actually was just cooked in the oven, easily peasily. The chicken was actually amazing, and SO gratifying because I knew how hands-off it was.
Yes, I served chips for the third time this week. And also vegetables! With dip.
But do try oven fried chicken. It makes everybody happy, and you don’t end up with grease spattered everywhere.
THURSDAY Persian chicken and barley soup, pita
Thursday I knew dinner time was going to be crazy, because the kids had to be at the gallery to set up their life-sized Barbie house at 5 PM, and then the show actually opened at 6, so it was a great reason to try this soup I’ve had my eye on: Persian chicken barley soup. I followed the recipe exactly as written, except that it called for two chicken breasts and I was doubling it, and I only used about 2/3 of the chicken, and it was still the most chickenful soup I’ve ever encountered. I’m just saying, the chickens who contributed these breasts were on track to dominate at Sharky’s wet t-shirt contest at Hampton. So I ended up throwing a bag of shredded chicken in the freezer, and I’m sure you’ll be hearing about it again.
I also lost my phone and didn’t take any process photos, but it was an enjoyable soup to make. You fry up onions and then add garlic and shredded carrots (holding some back to add in later). I didn’t soak the barley, as suggested, because I knew I’d be simmering the soup all day.
Oh, I also turned out not to have any celery. You know, I don’t think I really followed the recipe all that closely. But usually when I make a soup, I just saute some stuff and then dump everything else in and just walk away, and this was a tiny bit more involved than that! Anyway I did pull some of the soup out and whir it up in the food processor and then add it back in, as suggested. I stirred in Greek yogurt, and used fresh cilantro and freshly-squeezed lemon juice.
I moved it to the Instant Pot and used the “keep warm” feature, and it thickened up even more, as I expected, with all that barley.
I threw some more cilantro on top, ground some pepper over it and squeezed on a little more lemon juice when I served up a bowl, and I put out some store-bought pita and rolls.
Heavens to betsy. What a charming soup. It’s just as nourishing and comforting as any chicken soup ought to be, but it had just the merest thread of complexity because of the cilantro and lemon. It was thick but not gluey or pasty or even heavy. Just . . . nice. A nice soup, through and through. Will absolutely make again. The recipe makes a lot, too.
Speaking of a lot, here are the girls in front of the Barbie house!
You can see some more pics of the interior here:
This was for their 3D art class, and the assignment was to make something using materials you find lying around. They acknowledged that the original task kind of got lost in the pink fever dream, but it was extremely impressive. So much work, and very nicely designed.
Oh, but speaking of soup, I meant to remind you that you can use your standing mixer (or a hand-held mixer, I suppose!) to quickly and evenly shred cooked chicken. For some reason I hate shredding meat, even when it’s nicely cooked and comes apart easily. The standing mixer takes care of it in a very short time. Hallelujah.
FRIDAY Poke bowls
I recalled when we made sushi a few weeks ago that ahi tuna is actually not prohibitively expensive, at least not in a world where everything is prohibitively expensive. And when everything is prohibitive, nothing is prohibited. So I bought a bunch of frozen ahi tuna from Walmart, and today we’re having poke bowls, which is just diced raw fish along with whatever you want, as far as I can tell.
I am, in fact, still in bed (I basically work from bed in the winter, so sue me) and haven’t even taken the fish out of the freezer yet, but this is a super easy meal to throw together. Look!
I got some mangos that should be ripe by now, and we still have some nice short-grain rice left over from New Year’s Even, and I bought a pouch of those yummy chili lime cashews from Aldi, plus pea shoots and sugar snap peas, and people can just add whatever they want from the various bottles and jars of red and yellow and brown sauces rolling around in the fridge.
I think I also got some frozen shrimp, so I’ll probably just sauté that up in sesame oil or chili oil with a little salt and lime juice.
And even if it all goes wrong I’ll stand right here like a big ding dong With nothing, nothing on my tongue but What’s for supper?
What’s for supper? What’s for supper?
What’s for supper?
What’s for suuuuuuu
so much easier than pan frying, and you still get that crisp skin and juicy meat
Ingredients
chicken parts (wings, drumsticks, thighs)
milk (enough to cover the chicken at least halfway up)
eggs (two eggs per cup of milk)
flour
your choice of seasonings (I usually use salt, pepper, garlic powder, cumin, paprika, and chili powder)
oil and butter for cooking
Instructions
At least three hours before you start to cook, make an egg and milk mixture and salt it heavily, using two eggs per cup of milk, so there's enough to soak the chicken at least halfway up. Beat the eggs, add the milk, stir in salt, and let the chicken soak in this. This helps to make the chicken moist and tender.
About 40 minutes before dinner, turn the oven to 425, and put a pan with sides into the oven. I use a 15"x21" sheet pan and I put about a cup of oil and one or two sticks of butter. Let the pan and the butter and oil heat up.
While it is heating up, put a lot of flour in a bowl and add all your seasonings. Use more than you think is reasonable! Take the chicken parts out of the milk mixture and roll them around in the flour until they are coated on all sides.
Lay the floured chicken in the hot pan, skin side down. Let it cook for 25 minutes.
Flip the chicken over and cook for another 20 minutes.
Check for doneness and serve immediately. It's also great cold.
Mattie Karr wanted to be an infiltrator. The 28-year-old Kansas native had big dreams of traveling to Hollywood and stealthily planting spiritual seeds in the work she did, smuggling religious themes into mainstream stories and animation.
“I loved the idea of being incognito with my art. I could be this Catholic evangelizing spy, almost,” she said.
It didn’t work out, and she is so glad.
First of all, she loves living in Kansas and loves the parish where she just finished a massive commission, three years in the making. It consists of two 15-foot high triptychs that bring color and warmth to either side the rather austere apse of Holy Name of Jesus in Kansas City.
Second, she found that she couldn’t stop making religious art if she tried. “As I grew in my faith, I couldn’t help it. The art just came out and it was all religious, mostly Mary. I couldn’t stop drawing Mary,” she said. The big shift came when she went on retreat, and some people prophesied over her, saying that God was calling her to do something and that she needed to be brave and step out.
“It was very clear he wanted me to leap,” she said. A week later, she did, quitting her job in sales, and launching her full-time career as an artist. Karr paints and draws sacred and liturgical art and also does commissions with specific religious themes, depicting spiritual tableaux that are particularly meaningful to her patrons.
Now that she’s surrendered to the idea of being a sacred artist, she said life has gotten so much easier.
“The images come a lot quicker. It doesn’t feel like as much of a struggle,” she said. “I appreciate wearing my religion on my sleeve in my business. It’s much more freeing.”
“Even if I’m not consciously praying, I’m praying,” she said. “Even in artist mode, I’m aware of the Holy Spirit.”
When she’s working with a client to develop a commissioned piece, she prays with them, and asks the Holy Spirit to give her an image for them. This is what happened when a client asked her to portray Mary, Undoer of Knots.
She collaborated with a client whose wife is a mental health counselor and had a recurring dream of Mary dressed in work clothes, diligently unbinding the tangles in a long ribbon that shines in the light falling on her shoulders.
Karr said that, although the image was made for one client, it often brings people to tears, even if they previously knew nothing of this traditional title of Mary.
“I’ve seen how much God can speak through these images. Beauty has this quality of stopping people in their tracks and making them pay attention,” she said. It breaks through the silence, even a silence we may not be aware of.
“So many people in their relationship with God don’t think he has much to say to them. Even devout Christians don’t experience the love of God in their lives,” she said. But sometimes beauty can speak to them with God’s voice.
“It’s a collaboration with the Holy Spirit. I’m always asking,” she said.
If you know of (or are) a Catholic or Catholic-friendly artist you think should be featured, please drop me a line! simchafisher at gmail dot com. I’m not always excellent about responding, but I always check out every suggestion. Thanks!
Happy Friday! We just about made it through the first week of 2024. Hey, I have a great idea! Let’s eat.
SATURDAY Chicken burgers, chips
Frozen chicken burgers reporting for duty.
SUNDAY DIY sushi, steamed pork dumplings, red bean and Nutella taiyaki
New year’s eve, a.k.a. a reason to eat sushi and dumplings! In the morning, I made about fifty pork dumplings using this recipe. You’re supposed to salt and then drain the extra moisture out of the shredded Napa cabbage, but I flaked out and forgot, and just shredded the cabbage and dumped it in.
I had some consternation, but I didn’t have any more pork, so I just went ahead and made the dumplings, using my smallest dumpling press.
Zip zap zop! Fifty dumplings.
Later in the day, I started prepping the sushi ingredients. I got ahi tuna and Damien found some lovely salmon, and we also had pre-cooked little shrimpies, some fake crab (I also dug up an old can of real crab, but it looked horribly mushy, so I tossed it), cucumber spears, mango, avocado, radishes, carrot matchsticks, pickled ginger, and then just all the bottled Asian things I could find, plus sesame seeds, panko breadcrumbs, and red and black caviar, and a nice big package of nori sheets. And crunchy noodles.
I made some nice short-grain rice in the Instant Pot and then folded in the seasoning sauce
with the help of some avid fanners armed with paper plates.
Truth be told, I didn’t come up with any amazing combinations, and my rolling and cutting skills were not at their peak. Luckily, even boring sushi is delicious.
I think this one was tuna, radishes, and mango with red caviar and some kind of spicy mayo on top.
I also bought some calamari rings, which I read somewhere you can use to make sushi inside of (I can’t think of a better way of saying that), but I forgot about it until the last minute, so I just boiled them and then doused them with seasoned rice vinegar. This is not the ideal preparation, but I did take a stab at making a calamari-ring sushi by cramming some rice and salmon inside, and sprinkling black caviar on top
and it tasted exactly like what it was! What do you know about that.
I got to use my new thrift store bamboo steamer for the first time. I now have two double-decker steamers, which means I can make fifty little dumplings in just two batches. I mean eight batches, but in just two . . . installments.
I love these dumplings. I don’t even use a dipping sauce; they’re so tasty and lovely on their own.
There was absolutely no problem with the non-drained cabbage. The dumplings held together fine, and the filling was not drippy or anything. I honestly didn’t notice any difference, so I’ll probably just skip that step in the future.
I ended up with some extra filling, which I froze, and will probably make into fried meatballs at some point, which I have done before.
Poorhaps I will put them in soup.
Then Benny made a bunch of taiyaki with her new taiyaki iron. It has a simple recipe that came with the machine — basically waffle batter, but it uses cake flour and additional corn starch, which I believe makes them more tender. (We made cake flour by subtracting a tablespoon from a cup of flour and adding a tablespoon of corn starch.) They are fluffy inside and have a pleasantly thin, crisp outside.
She made some with Nutella and some with red bean baste, which I ADORE
In conclusion, this is the logo on the can of red bean paste:
Indeed.
Then we watched A Night At the Opera and at midnight Damien fired off a $5 confetti blaster I got at Walmart, and that . . . was the end of 2023. Whew.
MONDAY Calzoni, “Angel” cake
Monday was Sophia’s birthday. She requested olive and pepperoni calzoni, which is nice and easy.
I label them with a little piece of what’s inside, which is inelegant but effective.
I asked her what she wanted for a cake, and she said a strawberry box mix cake with lemon cream cheese frosting. Decorated how? She said surprise her with something cool and silly, and I could ask Lucy and Irene for ideas.
Okay. Now, I don’t know if you have ever had three teenage girls at the same time, but if you do, you will know that EVERYTHING’S A TRAP, especially for moms. All you can do is do your best, and remember that you are a human being with dignity, no matter what they say about you.
So anyway, Lucy and Irene agreed that Sophia would want Angel from Buffy doing that Angel pose with his hands. I can’t find a picture of David Boreanaz doing it, but it’s like this:
and this has become part of some kind of running joke that I don’t fully understand.
Perfect. I told Damien my plan, and HE said he heard Lucy, Sophia and Irene discussing how the one thing she DIDN’T want was Angel.
So I went back to the girls and said that I had further intel, and needed clarification. They said they were now unsure, and maybe she would like it, and maybe she would hate it. So then I was telling Elijah about this whole situation, and Corrie said SHE was in the room when they were discussing it.
Corrie said, “They were doing one of their ‘what-if’ scenarios, and the scenario was if Sophia said she didn’t want a thing, and she said surprise me with anything but that thing, and then someone did surprise her with that.”
See what I mean about traps? Somebody was clearly setting somebody up, but I didn’t know who. So I made a strawberry box mix cake, and I made some lemon cream cheese frosting, and I made an Angel cake. More or less.
It even had the right number of candles! And it . . . sort of looked like Angel, kind of.
Maybe more like Peter Lorre crossed with the Fonz, but what are you gonna do. The dude is basically shoulders, hair, and eyebrows, but mostly eyebrows, and it’s really important to get them right.
I . . . did not get them right.
Frosting is an unforgiving medium! Next time I’ll just do this:
But I did do the hands thing:
Which I also did not nail. But it made her laugh!
And as you may have noticed in the above picture, I had another trick up my sleeve. After we established that it was sort of unclear to me whether Sophia actually wanted an Angel cake or not, I whipped out a little addition I had made of melty candy and toothpicks, and added it to the cake:
See? Ha! Angel cake, OR NOT. Your choice! Take that! I outwitted them all. And that’s what birthdays are all about.
TUESDAY Chicken caesar salad
After all the Christmas and New Year’s food and whatnot, it felt like high time to have a salad. But not without some dressing! I made this caesar salad dressing,
but without anchovies, because we didn’t have any anchovies. Still very rich and kicky
and incidentally about the same color as my dining room walls.
I roasted some boneless, skinless chicken with oil, salt, pepper, garlic powder, and oregano, and served it over romaine lettuce with shaved parmesan cheese and homemade croutons.
A very fine meal.
That night, I prepped a giant pork shoulder for tomorrow’s meal . . .
WEDNESDAY Bo ssam, rice, raw broccoli, pineapple
Bo ssam! Everybody loves bo ssam. I have whittled the recipe down to the very basics, which means dry brining a fatty pork shoulder in a cup of salt and and a cup of sugar the night before, wrapping it up in plastic wrap; and then just unwrapping it and chunking it in the oven low and slow (a 300. oven) for about six hours on a pan you’ve covered with a few layers of tin foil; and then right before dinner, you spread a paste made of seven tablespoons of brown sugar, sea salt, and two teaspoons of cider vinegar on top
crank the oven up to 500 and put the pork back in for ten minutes or so until it has a lovely glaze.
And that’s it. It has a wonderful, caramelized crust on top and the meat inside is outandingly juicy and tender.
Bo ssam is supposed to be eaten with lettuce wraps, but I forgot to buy lettuce. Somehow we forged ahead. This is such a great meal because you don’t even have to cut it up. You just give everybody a fork and let them go to town.
I made a big pot of rice, cut up some raw broccoli, and cut up a pineapple, and that was that.
Live forever, bo ssam.
THURSDAY Old Bay drumsticks, baked potatoes, mashed squash, coleslaw
Thursday I knew we were going to go out in the evening (nothing amazing, just a family faith formation meeting), so I oven roasted the drumsticks with a bunch of melted butter and Old Bay seasoning, and then served them cold
along with big hot baked potatoes. I very rarely serve baked potatoes, mainly so it will seem like a treat when I do.
There was a cabbage in the house (which someone mistakenly bought thinking it was lettuce for the bo ssam, oops), so I made a quick coleslaw with leftover matchstick carrots from the sushi and a dressing of mayo, cider vinegar, and pepper
and, feeling like an absolute homesteader, I took out of the freezer the cubed butternut squash cubed I had prepped a few weeks ago. I usually make mashed squash by cooking it in the Instant Pot
but the trivet has gone missing, and there’s no good substitute if the squash is already cubed! So I roasted it with a little baking soda and kosher salt, and then mashed it up with butter, cinnamon, and a little cayenne pepper. I also usually add brown sugar or honey, but decided to see how it was without it, and it was great!
Definitely sweet enough on its own. So now I know! Nobody noticed the difference.
FRIDAY ??
I wrote “scrambled eggs and biscuits” on the menu board, which is a little weird. I guess I can make biscuits,
but Damien and I are going to adoration and then First Friday Mass, so maybe we’ll just ditch the kids and get a pizza. I did one of those “see if you have money in various places you forgot about!” things, and I got a check from the state for $6.42, so I feel like throwing money around. And that’s my story.
I use my Instant Pot to get well-cooked rice, and I enlist a second person to help me with the second part. If you have a small child with a fan, that's ideal.
Ingredients
6cupsraw sushi rice
1cuprice vinegar
1/2cupsugar
1Tbspsalt
Instructions
Rinse the rice thoroughly and cook it.
In a saucepan, combine the rice vinegar, sugar, and salt, and cook, stirring, until the sugar is dissolved.
Put the rice in a large bowl. Slowly pour the vinegar mixture over it while using a wooden spoon or paddle to fold or divide up the cooked rice to distribute the vinegar mixture throughout. You don't want the rice to get gummy or too sticky, so keep it moving, but be careful not to mash it. I enlist a child to stand there fanning it to dry it out as I incorporate the vinegar. Cover the rice until you're ready to use it.
This is the basic recipe for cheese calzones. You can add whatever you'd like, just like with pizza. Warm up some marinara sauce and serve it on the side for dipping.
Servings12calzones
Ingredients
3ballspizza dough
32ozricotta
3-4cupsshredded mozzarella
1cupparmesan
1Tbspgarlic powder
2tsporegano
1tspsalt
1-2egg yolks for brushing on top
any extra fillings you like: pepperoni, olives, sausage, basil, etc.
Instructions
Preheat oven to 400.
Mix together filling ingredients.
Cut each ball of dough into fourths. Roll each piece into a circle about the size of a dinner plate.
Put a 1/2 cup or so of filling into the middle of each circle of dough circle. (You can add other things in at this point - pepperoni, olives, etc. - if you haven't already added them to the filling) Fold the dough circle in half and pinch the edges together tightly to make a wedge-shaped calzone.
Press lightly on the calzone to squeeze the cheese down to the ends.
Mix the egg yolks up with a little water and brush the egg wash over the top of the calzones.
Grease and flour a large pan (or use corn meal or bread crumbs instead of flour). Lay the calzones on the pan, leaving some room for them to expand a bit.
Bake about 18 minutes, until the tops are golden brown. Serve with hot marinara sauce for dipping.
Cut the acorn squashes in half. Sprinkle the baking soda and salt on the cut surfaces.
Put 1/2 a cup of water in the Instant Pot, fit the rack in it, and stack the squash on top. Close the lid, close the valve, and cook on high pressure for 24 minutes. Do quick release.
When squash is cool enough to handle, scoop it out into a bowl, mash it, and add the rest of the ingredients.
Because I've been trying all my life to make nice biscuits and I was too much of a moron, until I discovered this recipe. It has egg and cream of tartar, which is weird, but they come out great every time. Flaky little crust, lovely, lofty insides, rich, buttery taste.
Ingredients
6cupsflour
6Tbspsugar
1tspsalt
2Tbsp + 2 tspbaking powder
1tspcream of tartar
1-1/2cups (3 sticks)butter, chilled
2eggs
2cupsmilk
Instructions
Preheat oven to 450.
In a bowl, combine the flour, sugar, salt, baking powder, and cream of tartar.
Grate the chilled butter with a box grater into the dry ingredients.
Stir in the milk and egg and mix until just combined. Don't overwork it. It's fine to see little bits of butter.
On a floured surface, knead the dough 10-15 times. If it's very sticky, add a little flour.
With your hands, press the dough out until it's about an inch thick. Cut biscuits. Depending on the size, you can probably get 20 medium-sized biscuits with this recipe.
Grease a pan and bake for 10-15 minutes or until tops are golden brown.
Let’s talk about prayer. Let’s talk about how January is a wonderful time to start or restart a habit of daily prayer.
But first, let’s talk about winter.
I’m not a big fan of this time of year. There are plenty of unpleasant things about the winter months where I live: The way the coldness makes you cold, the way the darkness is so dark, and the way the dark and the cold make you kind of stupid.
But the thing that really hurts is how all the green goes away. You look outside, and everything is gray and white and brown, and it’s just sad. I need green! This is why, of course, people have houseplants. Nothing livens up a living space like living things. It’s the obvious solution to my green starvation, right?
Not so fast. I’m an absolute plant assassin. I love having plants around, but I’m terrible at keeping them alive. If plants were people, I’d be on an FBI watch list for the sheer number of suspicious disappearances associated with me.
Take, for example, my little fig tree. I had put it outside on the patio over the summer, but then a frost came and I forgot to bring it in. The poor thing turned brown, all the leaves fell off, and it went from a luxurious, broad-leafed beauty to a dry stick in a pot. I was so sad.
But I’m telling you about it because I realized that I’ve actually learned a thing or two in the last several years — and what I’ve learned dovetails very nicely with what I’ve learned about prayer. Just as I suffer when there is no green outside, so too do I suffer when I don’t have a naturally flourishing relationship with God; and just as the solution to green starvation is having houseplants, the solution to spiritual starvation is prayer.
And if this metaphor doesn’t quite work out perfectly, just assume it’s because it’s dark and cold and I’m stupid. Not my fault!
I am the queen of letting plants dry out in between waterings. Then, when I finally do remember to do it, the soil has become so parched that the water goes straight through it and runs out the bottom. Depending on the plant, you can fix this by either flooding it with water from the top down, or putting it in a second pot of water and letting it absorb it from the roots, or you can give it little sips of water very frequently until it softens up and is ready to accept more.
But the point is: There are consequences to letting it get that dry. If you neglect it for long enough, you can’t expect to just leap back in and pick up where you left off. The same is true with prayer. If you’ve been out of touch for a long time, you might be able to reestablish contact by flooding God with your passionate prayers; or maybe you need to sit and quietly meditate for a long time; or maybe you need to start small with short, frequent prayers until your soul softens up and feels ready for more. But there will be a period of adjustment…Read the rest of my latest monthly column for Our Sunday Visitor
Fast away the old year passes! I didn’t hit either of the two goals I set for myself professionally this year (to write the children’s book that’s been buzzing around in my head, and to publish on a new platform); but I did do a lot of writing that I feel good about, and I did start a new series that I feel great about. (And I did start the children’s book.)
I thank you, from the bottom of my heart, for reading all the weird messy things that pass through my head and wriggle around on the page, trying to take some kind of coherent form; and I thank you for taking the time to leave comments and even to support me financially. I am so grateful to be able to write for a living, and to choose so much of what I write about.
Here are my favorite essays from 2023, and I’m sorry there’s a lot of them! I do write a lot.
***
My whole Catholic artist series for Our Sunday Visitor. I’m so grateful to be having this experience of chatting with working artists every month. I’ve been alternating profiling men and women, and I can’t pick just one, so here’s the whole list:
Next up is Daniel Mitsui, and after that, Mattie Karr! So good.
***
Next: Not my writing, but Damien’s ongoing coverage of the Church Militant/Michael Voris meltdown. I have to include these because these people have literally made a career out of ruining people’s lives in the most lurid way possible, and now it’s all falling apart — and it’s all due to a mild-mannered priest from New Hampshire who decided, “No, you can’t actually just say whatever you want about people” and hired a competent lawyer. There’s such a gratifying Al Capone tax law feel to it. Here’s the round-up:
Heyy! Merry Christmas! Happy goodbye old year. Happy indeed. Let’s end strong with FOOD.
It’s been a bit since I’ve done a WFS, so I’ll just do a highlight reel of the last few weeks.
I published the last one before I finished making my VERY FIRST PAVLOVA. Turns out to be very easy. I used this recipe from Natasha’s Kitchen. You beat up a bunch of egg whites and sugar, then mix in lemon juice, corn starch, and vanilla. Then you just glop it onto a pan with parchment paper and bake it in a low oven for an hour; and then you turn the oven off and let it cool down verrry slowly.
Then you whip some cream and sugar and plop that on top, and then you throw berries on it. That’s it!
I forget exactly what boneheaded thing I did, but I ended up putting the pavlova into an oven that was warm, but not actually turned on; and I didn’t notice for something like forty minutes. So then I turned it on for a while, and then I turned it off for a while. Guess what?? The pavlova still turned out fine!
I was skeptical that I would want to eat this much meringue, but it’s got more to it than meringue, and was very pleasant, and not as blindingly sweet as I expected. I think the outer crust was a little tougher than it’s supposed to be, but it was still delicious. The outside is sweet and glossy and crisp, and the inside has a marshmallowy, almost custard-like flavor. It’s supposed to have more cream on top than you see here, but the whipping cream had frozen, so I didn’t have a lot to work with.
As you can see, I put blackberries, blueberries, pomegranate arils, kiwi slices, and mint leaves on mine. That was a very pleasant combination. I thought the mint would taste weird, but it was very nice having that green freshness along with the hot sugar taste. Some people make wreath shapes, which would be very pretty. I also made a bunch of individual pavlovas. Lots of possibilities. Many more pavlovas in our future!
One of my birthday presents was this wonderful cookbook: Classic Indian Cooking by Julie Sahni.
That week, I ended up using a lot of odds and ends of meat we already had in the freezer, so my budget had a little room, and I splurged on a giant hunk of lamb. I cut it up and divided it, and froze 1/3 of the pieces along with the bone.
The first portion, I made into lamb braised in aromatic cream sauce (rogani gosht). You can see that recipe here. You can also make this dish with beef, which I’m sure I will end up doing, because it was fab. Fab fab fab.
Eating a hot bowl of rogani gosht is like being cuddled by a gigantic, affectionate, fluffy cat (that’s the fragrant cream part) who keeps licking you with its rough tongue (that’s the warming spice part). I know that’s weird, but normal descriptions just won’t DO for this dish. It’s not super spicy, but enough to get your attention, and the meat was insanely tender. It just fell apart with the merest nudge from a spoon.
I also made a giant taboon bread. I wanted naan, but it was too late to get it started, so I went with this recipe, which is so easy, and you bake it in the oven all in one big slab.
The only thing I forgot was to dimple the dough with my fingertips, and it had already been baking for 7-8 minutes, so like an idiot I stuck my hands in the hot oven and attempted to dimple it anyway. Did not get very far.
But the meal was worth a little burnt fingers. I made a pot of rice in the Instant Pot and we had a really wonderful meal.
The braised lamb doesn’t look like much, but I’m telling you. IT WAS MUCH. My goodness, what a treat.
Let’s see, what else?
For the last day of school, which was December 22 (ridiculous), I made cookies for Benny’s class party. Just good old reliable no-chill sugar cookies,
Oh, and then we had this over-the-top bacon risotto for the last day of school. Heavy cream, egg yolks, bacon, salami, freshly-grated parmesan, white pepper, and so much butter . . .
I knew it was gonna be amazing, and it was. I didn’t even make anything else for dinner, and nobody complained. I had arborio rice in the house, leftover from the suppli I made for our anniversary, and now I don’t think I’m gonna be able to go back to my old cheap regular rice risotto ways. It was just so luxuriously creamy and rich.
I think people will be asking for this dish for their birthdays. It’s really special.
On Sunday, it was finally Christmas eve! We went to Mass in the morning at our normal time, because Benny was altar serving. Then I got everybody to clean up the house. We weren’t expecting any guests, but we had SO much incredible extra clutter in the house — giant cartons of things, random baskets with other random baskets on top and wads of torn-up leggings flopping around, extra pieces of furniture, dying plants, half-finished crafts, and of course a million Amazon boxes, and of course all the cartons of Christmas decorations that I didn’t manage to put up. And there was this TREE in the living room, and some idiot had strung garlands all over the place, and the line between “merry merry” and “mental breakdown” was getting a little thin. The thought of starting with this mess and adding dozens and dozens of presents and half an acre of discarded wrapping paper and forty six tons of candy wrappers with little wet wads of candy still stuck to them was more than I could deal with.
So I cracked the whip a bit, and we all cleaned that shit up. Even though we weren’t having guests! Then I made everyone take showers, and then we had supper, and then we decorated the tree, and then I started Alton Brown’s overnight cinnamon rolls.
I made a triple recipe
and had some help from Corrie spreading on the cinnamon sugar, rolling them up, and cutting them out.
and then they got wrapped up and put in the fridge to rise slowly.
Midnight Mass was lovely. They’ve started having it at actual midnight in the last few years, which is not so hard when your kids are older, and also it’s been warm out, so there wasn’t that horrible “venture out into the icy wind with your flimsy little spangled dress on” challenge. Corrie immediately went to sleep with her head on my lap, so I was tragically forced to sit down the entire time.
We had the foresight to take pictures at the beginning of Mass, rather than at the end. Here are the goons (some of them still in the Covid window, UGH):
and Ma and Pa Goon:
Got home, Damien and I put allll the presents and stockings out
and then we tottered off to bed at around 2:30 a.m.
Dora and Moe came over for Christmas, and we had an excellent Christmas day. We had cinnamon buns and bacon, orange juice and eggnog, and plenty of fruit. Several of the kids made each other homemade presents, and everyone just went above and beyond with thoughtful and amusing gifts.
For dinner, we had our traditional Chinese takeout, acquired in the correct volume by pretending to be four different people (it’s a long story); and Irene got her traditional Jersey Mike’s sub because Chinese food makes her throw up; and then we all played with our new toys and ate lots of candy and then eventually we went to sleep and slept SO HARD.
The next few nights, we had easy dinners: Leftover Chinese food one day, and Italian sandwiches the next, and then we watched Baahubali: The Beginning.
This is one of the most gorgeous, violent, insane, joyfully ridiculous movies I have ever seen, and the very last thing that happened on screen made me go, “WHAT???????” So we’ll be watching part 2, believe me! In the mean time, I went back to my Indian cookbook and pulled the rest of that lamb out of the freezer, and this time I made a curry with tomatoes and potatoes, and also a big pot of rice and some spinach yogurt salad.
Sahni describes this curry as having a “garnet-colored sauce” and that’s just what it is. It’s so rich and the spices blend so nicely, I just don’t even know how to tell you how tasty it was.
I had my doubts about the spinach salad (you cook some spinach, squeeze it out and chop it up and mix it into some heavily seasoned yogurt and sour cream), but it was a completely delightful accompaniment to the curry, very cooling and refreshing along with the savory meat.
I think one kid ate the curry or the yogurt salad. The rest of them had leftovers or eggs. Too bad! Damien and I both had seconds and it made us very happy.
I chose this meal because the recipe called for stuff I already had in the house, but I am so hyped about making more recipes from the book. Her style is nice and clear, and I’m excited!
And that’s it! That’s the year. We have New Year’s Eve coming up, and we usually have a DIY sushi party; then New Year’s Day is Sophia’s birthday, and then we have Benny’s birthday party that we had to postpone because we all got Covid, and then it’s Damien’s birthday, all in the first eight days of the year. I may just make a series of pavlovas. I can see it now: Turning the oven on, turning it off again, turning it on again, turning it off again, whipping more cream, eating more whipped cream, turning the oven on . . . .
I can think of worse fates.
Oh, one last thing: Benny got a taiyaki maker for Christmas.
She made her first batch with Nutella filling. If you’ve had yummy taiyaki, what filling did it have? I’m thinking of red bean paste for New Year’s Eve, if I can find the right kind of beans.
That’s it. That’s my final words of 2023: IF I CAN FIND THE RIGHT KIND OF BEANS. If the world ends and this is my legacy, estoy contenta.
You can make separate pieces, like pita bread, or you can make one giant slab of taboon. This makes enough to easily stretch over a 15x21" sheet pan.
Ingredients
6cupsbread flour
4packetsyeast
3cupswater
2Tbsp salt
1/3cupolive oil
Instructions
Mix the flour, salt, and yeast in the bowl of a standing mixer.
While it is running, add the olive oil. Then gradually add the water until the dough is soft and sticky. You may not need all of it. Let it run for a while to see if the dough will pull together before you need all the water. Knead or run with the dough hook for another few minutes.
Put the dough in a greased bowl, grease the top, and cover with plastic wrap. Let rise in a warm spot for at least an hour until it has doubled in size.
Preheat the oven to 400. Put a greased pan or a baking stone in the oven to heat up.
If you are making separate pieces, divide it now and cover with a damp cloth. If you're making one big taboon, just handle it a bit, then put it back in the bowl and cover it with a damp cloth. Let rest ten minutes.
Using a little flour, roll out the dough into the shape or shapes you want. Poke it all over with your fingertips to give it the characterstic dimpled appearance.
Bake for 10-12 minutes until it's just slightly browned.
Basic "blank canvas"sugar cookies that hold their shape for cutting and decorating. No refrigeration necessary. They don't puff up when you bake them, and they stay soft under the icing. You can ice them with a very basic icing of confectioner's sugar and milk. Let decorated cookies dry for several hours, and they will be firm enough to stack.
Servings24large cookies
Ingredients
1cupbutter
1cupwhite sugar
1-2tspvanilla and/or almond extract. (You could also make these into lemon cookies)
1egg
2tspbaking powder
1/2tspsalt
3cupsflour
Instructions
Preheat oven to 350.
Cream together butter and sugar in mixer until smooth.
Add egg and extracts.
In a separate bowl, combine the flour, salt, and baking powder.
Gradually add the dry ingredients to the butter and sugar and mix until smooth.
Roll the dough out on a floured surface to about 1/4 inch. Cut cookies.
Bake on ungreased baking sheets for 6-8 minutes. Don't let them brown. They may look slightly underbaked, but they firm up after you take them out of the oven, so let them sit in the pan for a bit before transferring to a cooling rack.
