Author: simchajfisher

What’s for supper? Vol. 11. Vol. 11!

It has come to my attention that I have been numbering these posts wrong. I haven’t been able to bring myself to sit down and figure out how long this has been going on, but somewhere along the line, I think months ago, I jumped the track and slipped back into the 200’s, when I should actually be halfway through the 300’s. I think. I don’t know, I don’t know! I just keep cooking food and they just keep eating it, and then I keep taking pictures of it, and they keep making fun of me, and I keep saying, “But people like it! Well, some people, anyway.”

For example:

SATURDAY
Hot dogs grilled outside

Don’t remember much about Saturday, ‘deed I don’t. 

SUNDAY
Turkey bacon wraps

Sunday I was planning tacos al pastor, but by the time I got it going, I didn’t think the meat would have sufficient time to marinate, so I decided that would be tomorrow’s meal, and for now we would have wraps. Nothing spectacular, but tasty enough: Turkey, salami, bacon, and provolone with horseradish sauce.

And I had a nice little time working on the marinade. This is the recipe I use, and it’s rather time-consuming, but fantastically delicious. First you blister up the guajillo peppers

then you scrape the seeds out

and then you soften them up

and then you blend them up with a bunch of other ingredients,

including achiote paste, which I can never find, so I also make that out of a bunch of other ingredients

which you make into a paste

and then chuck it all into the food processor. Actually, I ran out of ground cumin, so I had to grind some up in my mortar and pestle. At this point I was starting to feel like it was possible this recipe was Too Much Work, but I was in too deep, so I went ahead and pestled it. And that was the last ingredient.

And then you can marinate the meat overnight, which I did. Whew. It felt a lot like finally getting a beloved but rather dramatic child to bed. (If you are planning to eat the child later, with sour cream.)

MONDAY
Tacos al pastor; pico de gallo and tortilla chips

Monday I made a big bowl of pico de gallo out of very sweet little grape tomatoes, onion, fresh lime juice, kosher salt, and cilantro. 

Jump to Recipe

And when it was almost dinner time, I heated up a bunch of tortillas, and then set up two greased pans to broil: One with the marinated meat

and one with chunks of pineapple; and I switched them and stirred them up a bit, so they both got a little charred. (The pineapple takes several minutes longer than the meat to cook, which I always forget.)

And that’s it. I had mine with just a little sour cream on the tortilla, just the meat and the grilled pineapple, and a little cilantro, with pico and chips on the side. 

Stupendous. The marinade has so much flavor, it’s ridiculous, and you will not want to add any hot sauce or salsa or anything. It’s got a tangy, nutty, smoky kind of sweetness that’s incredibly pleasing, and the meat is of course so tender from all that marinating. The pineapple turns almost candy-sweet on the outside when you grill it, and I am completely in love with the combination of the savory meat and the juicy pineapple with a little sour cream. It was not Too Much Work. It was Totally Worth It. I have made this recipe many times and it never even occurs to me to look for another one. 

TUESDAY
Korean beef bowl with rice; cucumbers

Haven’t had Korean beef bowl for a while.

Jump to Recipe

It came out so nice. I used plenty of fresh garlic and fresh ginger, and what I’ve been doing is cooking the meat about 80% of the way through, draining the fat, and then adding the minced ginger and garlic and cooking it. The ginger and garlic bits stay really bright and pungent that way. 

I served it over white rice, and just served plain cucumbers on the side. I briefly considered one of those cute little piquant cucumber salads with the rice vinegar and the hot pepper flakes, but sometimes I like to have mercy on the kids and just serve regular old cucumbers.

WEDNESDAY
Moussakhan and taboon

Always a popular meal. This time I had some especially good sumac from the International Market, and woof, it made my nose quiver. Lovely dark plum color, in glossy little flakes.

This is quite an easy recipe with a massive return on your effort, and you can serve it over rice or just eat it plain, or with pita, or whatever you want. I do like the dramatic presentation of the enormous platter of piping hot taboon bread, with all the chicken and its juice served on top of it, so everyone can help themselves to whatever pieces they want, and tear off some taboon to go with it.

I had a long tray of drumsticks and a half dozen thighs, and you slash the meat to the bone to get the marinade really deep in there, and then just marinate it for half a day or so. 

I only had two regrets: One was that I ran out of lemons to juice, and decided to use lime juice, which wasn’t disastrous, but it’s not ideal; and the other was that I was working outside on moving my raised garden beds around and whatnot, and was so afraid I would get garden madness and lose track of time, so I checked the clock frequently and had it all worked out exactly when I had to put everything in the oven so it would be done on time, and I did work it out, down to the minute, but then I . . . . forgot to do it. And you know, it really just doesn’t cook well that way, I find, when you don’t actually put the food in the oven. Awfully slow.

But EVENTUALLY we did have supper, and it was delicious. 

I made my Giant Pan o’ Taboon, which is quite fast to make, and only takes one rise, so you can start it about an hour and a half before you want to get dinner on the table, and that’s enough time. 

Jump to Recipe

and I used the last of the big pouch of pine nuts I splurged on a while back. You toast them up in olive oil just before serving the meat,

and you put the chicken and onions on the bread, and sprinkle that with sizzling pine nuts and chopped parsley, and BOY is it good. 

Just so good. 

I decided that the taboon recipe as written had a silly amount of salt in it, so I decreased it, and you know, I just didn’t like it as much. I honestly don’t know if the amount of salt I wrote is a typo or not, but I like it that way, so I’m going back to a truckload of salt next time I made this. Salty taboon for all!

THURSDAY
Ravioli

The kids were on vacation all week, so most days this week, I have been rushing around doing a lot of pent-up yard work and gardening and whatnot. The ducks have been spending more and more time outside, and overall I like the looks of things around here, and I’m making slow but steady progress toward my patio area. Thursday Benny and I made a little trip into Massachusetts to get some used bricks,

and then she had a couple of pals over. Corrie had a friend over earlier in the week. Why is it so hard to have friends over! I guess it’s because we live far away from everything, and so does everybody. But having ducks helps. People do want to come see ducks, even if they have their own ducks. 

FRIDAY
Aldi pizza

Friday Elijah and I climbed Mt. Cesar.

This is not a very big mountain, but it was steep enough to make me wheeze like a, like I don’t know what, a big wheezer. I’m not even in bad shape, it’s just my dumb lungs. Whatcha gonna do. Go to the doctor, I guess. But Friday was also the most important day all year in our little town: Rummage sale day!!! It’s not even a very good rummage sale, but there are people crowded outside the door waiting to get in. So we went and got our weird mugs and our dubious John Le Carré paperbacks and our little glass hummingbirds and our rusty scooter and then came home and,,, had some Aldi pizza. 

And this is the kind of paragraph that makes me think it doesn’t really matter much which volume of What’s For Supper? it really is. It’s eleven. It goes up to eleven. 

Print

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

Korean Beef Bowl

A very quick and satisfying meal with lots of flavor and only a few ingredients. Serve over rice, with sesame seeds and chopped scallions on the top if you like. You can use garlic powder and powdered ginger, but fresh is better. The proportions are flexible, and you can easily add more of any sauce ingredient at the end of cooking to adjust to your taste.

Ingredients

  • 1 cup brown sugar (or less if you're not crazy about sweetness)
  • 1 cup soy sauce
  • 1 Tbsp red pepper flakes
  • 3-4 inches fresh ginger, minced
  • 6-8 cloves garlic, minced
  • 3-4 lb2 ground beef
  • scallions, chopped, for garnish
  • sesame seeds for garnish

Instructions

  1. In a large skillet, cook ground beef, breaking it into bits, until the meat is nearly browned. Drain most of the fat and add the fresh ginger and garlic. Continue cooking until the meat is all cooked.

  2. Add the soy sauce, brown sugar, and red pepper flakes the ground beef and stir to combine. Cook a little longer until everything is hot and saucy.

  3. Serve over rice and garnish with scallions and sesame seeds. 

 

Print

taboon bread

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

  • 6 cups bread flour
  • 4 packets yeast
  • 3 cups water
  • 2 Tbsp salt
  • 1/3 cup olive oil

Instructions

  1. Mix the flour, salt, and yeast in the bowl of a standing mixer.

  2. 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.

  3. 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.

  4. Preheat the oven to 400. Put a greased pan or a baking stone in the oven to heat up.

  5. 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.

  6. 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.

  7. Bake for 10-12 minutes until it's just slightly browned.

 

 

Some thoughts on the dreams of children

One day, a child came snuffling and sobbing down the stairs in the morning, and when I asked what was the matter, she said, “Mama, I dreamed that you were dead.”

Oh, poor thing. I tried to wrap my arms around her and give her comfort, but she wasn’t done.

“And . . .and I had a REALLY HARD TIME GETTING MY BREAKFAST,” she wept.

Ah. My first impulse was to be offended. Is that all I am to you? A pourer of juice? The one who knows how to work a toaster? My death makes you weep because the most important meal of the day is now compromised?

But then I considered. This is a very young child. She has barely emerged from the age when food and mother are all one thing, not to mention the age when mother and she are one thing. To such a little one, a cold, empty breakfast table really is a terrible thing, a dreadful loss.

It’s very much like the song “ain’t no sunshine when she’s gone.” You wouldn’t scoff at that man and say, “Oh, I guess you don’t really love that woman; you just care about getting your vitamin D!” To him, she is the very sunshine. To my daughter, I was breakfast. That’s how much I meant to her, in her dreams. When I thought it over, I was very moved (and I made her a nice breakfast right away).

I do love hearing about my kids’ dreams. They’re sometimes fascinating, and often very funny. And some of my kids are usually fairly tight-lipped, especially when they hit the teen years, and I am openly hungry to know what is going on in their heads, and dreams are where it’s at.

But I do have to brace myself when I turn up in their dreams.

Dream parents, when they’re not dead, behave abominably, at least at our house. We are just the worst. We are constantly missing their birthdays, telling our bewildered children they get no Christmas this year, driving them off cliffs, refusing to look out the window when they’re trying to warn us there’s a tornado made of tigers outside, and so on. Sometimes we spread a giant feast on a table and then tell them they can’t have any; sometimes we just throw away their favorite shoes.

I don’t think I’ve ever behaved decently in their dreams. I don’t take it personally anymore. I know I’m a pretty okay mother in real life, and I know the kids more or less know I love them. I also know that dreams are where people work out our feelings about things, and the emotional content of a dream is much more significant than the actual plot and characters.

Just as the very young child was unable to tell the difference between the death of her mother and the loss of breakfast, and older child may not be able to discern (in their dreams, at least) the difference between “something bad is happening to me” and “my parents are monsters.” At different stages of development, the lines between me and thee, inside and outside, are blurry and shifting, and that’s doubly true when we’re dreaming.

So when a kid dreams about parents doing unfair, outrageous things to the kid, it may very well not be a dream about the parent at all. It’s pretty likely actually a dream about the kid and how he is feeling about his life. The parent gets to be the aggressor in the dream because parents are the main doer-of-things-to-kids, so parents are the most obvious choice to act the part as the one who does something unpleasant to the kid.

Parents loom large in real life, so when kids need a way to express to themselves that they feel impinged upon in some way, it’s probably going to be the parent acting that part. But what the dream is really about is how that kid feels and responds to the unpleasant thing.

Do they feel powerless? Do they feel angry? Do they feel afraid? Do they feel energized and motivated to save the day? This is the important part. That’s what the dream is about. Kids, especially, are very self-centered (in a healthy, developmentally appropriate way, I mean), so when they dream, they dream about themselves.

It’s very common, especially as they hit pre-teen and teen years, for kids to feel that life is unfair, or that they’re the only one who understands something and no one will listen to them, or that things have gone out of control –maybe someone who is supposed to be in charge has disappeared — and they have to struggle desperately to get back in control.

And so these overwhelming feelings turn up in dreams, and the larger machinery that produces those feelings is likely to be parents. If a child is having a lot of dreams of being hunted and persecuted and tormented, and if they are disrupting sleep regularly, then it might be time to take a closer look and see if something bad is going on with the kid; but some dreams like this seem to be a normal part of growing up. Unless there is some very obvious catastrophe or betrayal or injustice in the child’s life, these are probably not actually dreams about the adult doing anything wrong. They are probably typical dreams that signify a child slowly coming into his own identity as separate from his parents and from his family, and facing very normal mixed emotions as they come of age.

Sometimes a kid will even dream that there are zombies or some other scary monster pretending to be their parents. I used to think this signified that my kids thought I was a hypocrite, and that they could tell that my patience and dedication were just a mask that could slip at any time.

But this was me massively projecting my own fears about my adequacy as a parent onto them. Dreams about something scary pretending to be your parent are most likely about things in general not being what they seem — about a child not being as secure or in control as he once thought he was when he was younger, for instance.

Anyway, that’s what I think. Probably the significance of dreams varies as much as individual psyches themselves vary, which is quite a bit. But I do think that parents shouldn’t put too much stock in the dreams of their children, or at least remember that dream rules are different from waking rules.

What do you think? As usual, my training and expertise in this matter are absolutely zero; it’s just something I’m interested in! 

***
Image: Wallpaperflare.com

What’s for supper? Vol. 245: Got any duck food?

Happy Friday! But first, a word from the ducklings:

PEEP.

Seriously, that’s what they say. Peep peep! Peep peep peep! Or sometimes, Weep weep! Weep weep weep! 

They’re terribly shy, as you can see:

and they don’t fit in at our house at all. 

It’s quite sad, how neglected they are.

They still only eat something called “protein crumbles” and they are VERY EXCITED ABOUT IT and also VERY EXCITED ABOUT GETTING FRESH WATER and then they fall asleep. AND THEN THEY WAKE UP AND PEEP PEEP PEEP!!! and then they fall asleep again.

And that’s duck news! We had something a little more elaborate than protein crumbles this week, as follows: 

SATURDAY
Burgers and chips

Cooked outside! It’s finally warm enough, hooray! Damien cooked the burgers outside and they were juicy and delicious. 

Speaking of outside, I have such big plans for our yard this year. I’m moving the garden beds I built (and really kicking myself for putting rocks on the bottom layer for drainage. I PUT ROCKS IN THE DIRT. On purpose!!!) to the other side of the yard, and planning a little patio encompassing the St. Joseph garden and the young peach tree. It is going to be so bougie, you will throw up, I’m telling you. Cannot wait. Those tacky cafe string lights and a little propane fire pit and everything. 

SUNDAY
Spinach salad with hot bacon dressing; matzoh brei

New recipe! I slavishly followed this recipe from the delightful Sip and Feast, which hasn’t steered me wrong yet. Well, I used about twice the amount of bacon it called for, actually. The salad is baby spinach, red onion, mushrooms, and chopped bacon, and you mix it with a hot dressing made of bacon fat, olive oil and wine vinegar, sautéed minced shallots, honey, dijon mustard, salt and pepper, and a little grated cheese. 

So the spinach wilts a bit when you pour some of the hot dressing on, and then you toss it and let people add on more dressing if they want. Oh land, it was so good. 

I sprang for good ingredients, thick bacon, freshly-grated cheese, actual shallots, and so on, and it was just wonderfully savory and tangy, with a fantastic array of textures. It was easy to make, and tasted like it came from an expensive restaurant. I only wish I had sliced the mushrooms thinner. They were a bit too chunky and sort of interrupted the flavor party, but only slightly. 

I also made matzoh brei for those who wanted it. Matzo brei is a weird little recipe that everyone should know: You take a sheet of matzo, break it into chunks in a bowl, and pour hot water over it. Let it sit for thirty seconds or so, and then press the water out. Then beat up two eggs, stir in the drained matzo, and fry the mixture up in some hot oil, turning once, until the edges are crisp.

People sometimes eat matzoh brei with jelly, or cinnamon and sugar, or any sweet breakfasty way you can think of; but I vastly prefer it savory. It’s so good just with salt and pepper, hot out of the pan, with the little morsels of still-crisp matzoh poking out of the egg. 

This is the best way to approach a box of matzoh:

@simchafisher660what’s in the box?♬ original sound – simchafisher660

 

Oh nooooo! That can’t be kosher! Better find another box.

(I’m not really on TikTok, not really. Just trying to figure out where to put the ten thousand little duck videos I now have. I did notice that, after finally managing to retrain myself to turn the camera sideways to take videos, I guess now you’re supposed to not turn it sideways for TikTok. Whatever! Shame on you! Where’s my cane!)

I also made some ice cream, and it turned out weird, and I don’t know why.

I made the same recipes I’ve used many times, Ben and Jerry’s strawberry ice cream, and Ben and Jerry’s sweet cream base with M&M’s stirred in. They just didn’t freeze in the ice cream maker, and so when I put them in the freezer, they came out a few hours later more like ice milk, with shards of ice surrounded by fast-melting cream. The taste was fine, but it just wasn’t ice cream. I have no idea. An ice cream mystery. The only thing I can think of was the cream was a little old, but it smelled and tasted fine. I dunno.

MONDAY
Chicken quesadillas with spinach and caramelized onions

I had four chicken legs, which I skinned, drizzled with oil, and sprinkled heavily with Tajin seasoning, then roasted. 

Then I shredded the meat. I forget why, but I found myself with a little extra time before dinner, so I sliced up about five onions and caramelized them. Then I made up quesadillas to order. Only a few people chose all the available options (chicken, cheddar cheese, fresh spinach, and onions) but those who did were rewarded with a tasty treat indeed. 

Quesadillas are something I never had or even heard of until I was in college. I realize these aren’t authentically Mexican or whatever, but they’re delicious. What do you like to add to yours, besides cheese? 

TUESDAY
Corn dogs and chips

Tuesday was Corrie’s little play, in which she was Mother Rabbit. She told Peter and the others to stay out of Mr. McGregor’s garden, but did they listen? THEY DID NOT. 

How the tables have turned, Mother Rabbit.

It was super cute, but between having to be in another town at 5 and various other people needing to be in yet another town and picked up in another town, respectively, at 5:30 and 6, it was beginning to look a lot like corn dogs. 

I love corn dogs. If corn dogs were the only thing America had ever invented, it would be enough. That and Magic Eraser. 

WEDNESDAY
Banh mi

I planned banh mi for this week because I thought we’d have leftover chopped liver to put on the sandwiches. But I forgot to tell the fridge-cleaning kid not to throw the leftover chopped liver away! It was a liver tragedy. Luckily, banh mi on its own is still delicious. 

Speaking of liver tragedies, I gained a bunch of weight when I started taking Lexapro for PMDD back in November or December. It works great for PMDD, which is actually life changing, but I gained 15 pounds, and that was a bummer, but, now I’m finally tapered off Lexapro (I’m trying Prozac) and it is time to get my punk ass in gear again, by which I mean I can’t just wander around the house eating everything I find and saying “ooh, I hate these meds, they make me gain sooo much weight.”

What I’m trying to tell you is that, I’m really trying, and by the time dinner came around, I was SO HUNGRY, so possibly that’s why these sandwiches seemed so good. 

Another possibility is that they were just damn fine sandwiches. Maybe both things can be true.

I marinated the meat for about four hours, and I cut up a bunch of cucumbers, chopped up a bunch of cilantro, did a quick pickle of some carrots and radishes.

Jump to Recipe

I actually pickled the carrots for a few hours, then just before dinner, I re-used the brine to pickle the radishes, which I had sliced very thin

but not before having a larf over the branding 

I mean, yes, I paid for them, so I should hope. Next time, ask me! I will come up with a better name! Sunny Day Radishes! Fatso’s Radishes! Chompsville Radish Farm! Mrs. Rabbit’s Radish Party! Those are all better than what they actually went with. But nobody asks me. 

Anyway, pickled radishes will turn a pretty salmon pink if you let them sit for a couple of hours,

but if you slice them thin (I used the long, flat holes on the cheese grater), they do take on flavor right away.

I set out mayo, sriracha, and sriracha mayo. I forgot the jalapeños, but nobody complained. We again had a sort of rolling dinner because everyone was going to and fro all evening again, so I toasted a length of french bread and heated up some meat in the microwave, then assembled my sandwich, and it was just perfecto. 

I only had half the amount of fish sauce the recipe called for, and you know what? It was better. So I have amended the recipe to show that.

Jump to Recipe

I also used more pepper, just because I was having fun turning the crank, I guess, so I amended that in the recipe, too. I am a whimsical food god and with a careless swipe of my finger will change the recipe of banh mi at will, just try and stop me. If you are still reading, put an X here   [     ] yes  [     ] no

THURSDAY
Fancy ramen

My plan was to serve ramen the day after the banh mi so there would be leftover pickled vegetables, but they all got eaten. Oh well. 

I had some boneless pork ribs and sliced them into strips, sautéed them in chili oil, and then doused them with soy sauce when they were almost done cooking. 

I ended up with that, some nice sprouts, plus shredded cabbage left over from last week’s fish tacos, spinach left over from the vast quantities of spinach I buy every week because I’ve become a spinach fiend, some crunchy noodles, some boiled eggs, and various sauces and some sesame seeds.

 

It’s a decent meal. 

I like to line the bowl with spinach and pour the hot ramen on top of that, so there is a tasty treat waiting at the bottom. I really am a spinach fiend.

One of these days I’m actually going to make a good ramen broth, rather than using the little packets, but I know it will spoil us all, and we won’t be able to go back, and then I’ll lose another easy meal, and I’m not ready for that! Don’t take away my protein crumbles! Peep peep peep!

FRIDAY
Mac! and! cheese!

Just because it’s been a while. 

In closing, let me say: PEEP PEEP PEEP PEEP PEEP! Hope you are same.

5 from 1 vote
Print

Pork banh mi

Ingredients

  • 5-6 lbs Pork loin
  • 1/2 cup fish sauce
  • 3/4 cup sugar
  • 1 minced onion
  • 1/2 head garlic, minced or crushed
  • 2 tsp pepper

Veggies and dressing

  • carrots
  • cucumbers
  • vinegar
  • sugar
  • cilantro
  • mayonnaise
  • Sriracha sauce

Instructions

  1. Slice the raw pork as thinly as you can. 

  2. Mix together the fish sauce ingredients and add the meat slices. Seal in a ziplock bag to marinate, as it is horrendously stinky. Marinate several hours or overnight. 

  3. Grill the meat over coals or on a pan under a hot broiler. 

  4. Toast a sliced baguette or other crusty bread. 

 

5 from 1 vote
Print

quick-pickled carrots and/or cucumbers for banh mi, bibimbap, ramen, tacos, etc.

An easy way to add tons of bright flavor and crunch to a meal. We pickle carrots and cucumbers most often, but you can also use radishes, red onions, daikon, or any firm vegetable. 

Ingredients

  • 6-7 medium carrots, peeled
  • 1 lb mini cucumbers (or 1 lg cucumber)

For the brine (make double if pickling both carrots and cukes)

  • 1 cup water
  • 1/2 cup rice vinegar (other vinegars will also work; you'll just get a slightly different flavor)
  • 1/2 cup sugar
  • 1 Tbsp kosher salt

Instructions

  1. Mix brine ingredients together until salt and sugar are dissolved. 

  2. Slice or julienne the vegetables. The thinner they are, the more flavor they pick up, but the more quickly they will go soft, so decide how soon you are going to eat them and cut accordingly!

    Add them to the brine so they are submerged.

  3. Cover and let sit for a few hours or overnight or longer. Refrigerate if you're going to leave them overnight or longer.

What’s it like to be a non-Catholic married to a Catholic?

When Laura Frese was three days postpartum, she had to take her newborn back into the hospital to be treated for jaundice. They had been home for only 12 hours, and it was right in the middle of the Covid-19 pandemic, before vaccinations, and she had to leave her other two children behind with no family to help. At the hospital, she just couldn’t get herself out of the car.

“I’ve seen my wife cry all of three times,” said her husband, Bradford. This was one of those times. Laura was simply overwhelmed.

So Bradford held her hand and started saying Hail Marys. This comforted her and helped her compose and center herself, and she found the strength to drag herself back through that hospital door.

Not an extraordinary story, perhaps, except that Bradford Frese is an atheist. He does not believe in God or intercessory prayer. But he does love his wife.

“I tried to find some way to comfort her in that moment that was specific to her, and not just what I thought. Not telling her what I needed her to hear, but to understand what might bring her strength in that moment,” said Mr. Frese.

He has noticed that prayer is good for his kids, too. It calms them down, helps them regulate their breathing, and aids in teaching them to hold themselves to high moral standards. He believes it has empirical benefits, if not precisely the ones religious people believe in.

The Freses, who live in Washington, D.C., are part of a growing trend in the United States. In the 1950s, only 5 percent of marriages in the United States were between Christians and religiously unaffiliated people, and fewer than 20 percent were between people in different religious groups, according to a 2015 Pew study. But things have changed. At the time of the study, the share of spouses in different religious groups had climbed to 39 percent, and 18 percent of marriages were between a Christian and a “none.”

Such marriages may be more common than they once were, but they are by no means easy. It might feel, in the first, heady days of a couple’s relationship, like love can smooth over any differences, including those between a believer and a non-believer. In reality, there must be open communication, clarity, flexibility and probably compromise on both sides. How to raise children is a frequent point of contention, and so are matters of sexual ethics. As Catholics, it can be illuminating to understand better how these matters land “on the other side”—how it feels to be the non-Catholic married to a Catholic.

No Longer “Doomed”

Religious leaders used to warn that such marriages were “doomed, absolutely doomed,” said Dale McGowan, author of In Faith and In Doubt and several other books on raising kids without religion. “The fact is, that’s less often borne out than it once was.”

As these marriages have become more common, the warnings surrounding them have become less dire—and with good cause. The risks of marrying outside one’s faith are much more intense when such partnerships cause a rift with your familiar social, political and religious communities. But today, the average American moves 11 times, and the insulated, isolated, homogeneous communities of the past are now rare and fragile. We simply encounter more different people than we used to.

“The culture itself has adapted to the idea of being exposed to different influences,” Mr. McGowan said. And that goes both for the believer and for the non-believer in the mixed-belief couple.

In Mr. Frese’s case, growing up in a religiously diverse private high school in Albuquerque, N.M., helped him to respect people with differing beliefs from a young age. Mormons, Catholics, Lutherans, Presbyterians, atheists and agnostics all mixed together and spoke freely about their beliefs and disagreements, in and out of class. He absorbed the idea that diversity is desirable. He could also see that children who took their religion seriously tended to be kind, and that made a good impression on him.

“It was a big deal in their personal lives, and it motivated them, but it wasn’t a divisive factor,” he said. Still, religious practice didn’t draw him personally. “I’m cut off from this way of thinking. It’s not something I’ve ever been motivated to do or to think about,” he said.

Mr. Frese was obliged to think about religion several years into his marriage when his wife, a nominal Catholic when they met, started diving deeper into her faith. They had been married in a vineyard, and for the first few years, she went to Mass only sporadically. But her parish priest encouraged them to get married in the church. Ms. Frese liked the idea, so Mr. Frese agreed, and shortly after the birth of their second child, they had a ceremony in the church with family and friends. She began to be more involved in her faith and in parish life.

The birth of a child is one of three major life events, after the engagement and the marriage itself, that Mr. McGowan calls a “landmark” that “really brings out the issues” in a marriage between a believer and a nonbeliever.

Mr. McGowan said it is vital for a couple to talk about expectations ahead of time, so that no one ends up feeling duped. And he says when shifts in belief do occur, both parties should strive to be as flexible and open to other points of view as possible.

Mr. Frese and his wife did have open discussions about family size before they were married and decided it made sense to have two children, and that a girl and a boy would be ideal. If they had two children of the same sex, perhaps they would try for a third or even adopt (Laura is an adoptee herself).

They had a boy and a girl.

“I was like, ‘Great, I’m gonna have a vasectomy,’” Mr. Frese said.

He was shocked when his wife asked him to wait, because she might want a third child ….
Read the rest of my feature story in America Magazine. 

What’s for supper? Vol. 244: Overcome with paschal QUACK

Happy meat Friday! I hope you all had and are having and will continue to have a joyful and delicious Easter! 

Couple little food and other highlights from the previous week (because I may be a monster, but even I don’t do a food post on Good Friday):

On April 1 I made maple syrup from the sap I’d been collecting. I was only able to tap one tree, so I only got about five or six gallons of sap.

Maple sap looks like rain water and tastes only very faintly sweet. I ran it through a sieve a few times to get the debris out, and then just started boiling it. 

People usually boil sap outside or in dedicated sugar houses, and then just move it to the stove for the very last stage, but you can do the whole thing inside if you don’t much care about your kitchen getting all sticky, which I don’t, because it’s already all sticky.

The recipe is as follows: You boil and boil and boil it until it’s syrup, and keep on not caring about the walls. It took about four-and-a-half hours, and right at the end, I couldn’t find my dang candy thermometer, so I had to eyeball it based on how it ran off the spoon. I was terrified of burning it and ruining it after all that boiling! So it actually turned up on the thin side, but better a little thin than ruined. 

It still tastes lovely and mapley and is a beautiful amber shade. I got about a pint of syrup, which is what I was expecting. 

I also took Corrie for her first-ever haircut!

The two of us finally got tired of spending our lives detangling her hair. She loves it, she looks adorable, and, whew. 

I also bought a couple of kayaks off Facebook Marketplace!

Two nine-foot Old Town kayaks, because that is the brand the rental place used, and I figured if they rent them out, they must be durable and good for beginners. We haven’t had a chance to take them out yet, but I am VERY EXCITED. 

We also had two birthdays the first week of April. Irene baked and decorated her own cake, with her sisters:

and Lena wasn’t sure what kind of cake she wanted, so she said to surprise her. WHICH I DID. 

This, if you can’t immediately tell, is a gum paste Chun-Li from Street Fighters. Sometimes she needs to sit down a take a load off after all that street fighting, that’s all. 

But most of the week was super easy, super simple dinners because I was cooking and baking my little heart out for Passover, which we celebrate on Holy Saturday every year. Most of my Passover recipes are here. 

So here’s what we ate this past week: 

SATURDAY
Passover! 

Most of the food turned out pretty good! The spinach pies, which I like to make into little spinach bites in silicone molds, were a little heavy on the pie and light on the spinach, but they were okay. 

The chopped liver was a little uneven in texture, but the taste was out of this world. Tremendously rich and savory. So good. 

The chicken soup was fine. I made 89 matzoh balls, and I do believe they all got eaten. We also had gefilte fish, pickles, and some delicious charoset. Damien roasted some lamb and I roasted some cinnamon garlic chicken. Both quite tasty. It was a pretty table this year, too, and Dora came, and Moe came with his sweet girlfriend. Corrie did the four questions; Elijah did his weird Elijah the prophet thing. You can see some photos here.

 

And then dessert:

Jelly fruit slices and chocolate covered jelly fruit rings were very hard to find this year, for some reason, but I got ’em. Also a nice slab of halvah, and assorted macaroons. The only things I baked for dessert were chocolate matzoh with almonds, which you can see in the foreground of the photo above, and lemon walnut sponge cake. 

The chocolate matzoh is pretty hard to mess up, and that turned out great. You just make some caramel in a pot, pour that on the matzoh and heat it up in the oven, and then sprinkle chocolate on it and let it sit for a minute, and then spread the chocolate out, and sprinkle nuts on it. Freeze and break, and there it is. I think people make this with saltines, but that doesn’t sound very good to me. Matzoh has those unique blistered layers that hold up very well under the caramel and chocolate.

The sponge cake is very easy to mess up, and I actually did really well with it this year! I used the recipe on the side of the matzoh cake meal can. Of course you can’t use any leavening agents, so it depends on egg whites to make it light. Well, I folded those egg whites in like I was afraid they were going to leap out of the bowl and smack me. And I guess that’s what did it, because that was the nicest, lightest sponge cake I’ve ever made. 

The top had this wonderful crackly baked meringue-like crust, and the inside was tender and airy, just like it should be. I wish the lemon taste had come through more (I was a little low on lemon juice because I was rushing and juiced the lemons so lustily, I broke the bowl, and had to throw it all out), but overall, I was very pleased. Here’s the recipe, which I will type up legibly at some point. Even with my reading glasses on I had to get a kid to tell me what those numbers were supposed to be!

And that was Passover! We have now firmly established that it’s equally hilarious whether you say “young lambs” or “lung yams.” I’m gonna lose it either way. I wasn’t even drinking! So we finished that up and sang the songs, and Damien said “the order of the Passover is now accomplished” and we all shouted “MORE OR LESS” and we had dessert, and then we really had to hustle and get ready for the Easter Vigil, because we do All The Things. 

The vigil was nearly three hours long, and yes, Corrie singed her hair a bit, but only a bit, and then she fell asleep.

SUNDAY
Passover leftovers and candy

In the morning we had Easter baskets I got stickers for the kids’ baskets this year, and I thought some of them were pretty good.

I also got edible easter grass, because I figured the dog was going to eat it either way, and I really did not want to see it a few days later in the yard in . . . dog processed form. 

We made eggs on Easter day. The little girls learned how to blow eggs

I tried a new technique, where you put leaves on the egg and keep it in place with tulle and a rubber band,

and then dunk it in dye. Turned out subtle but pretty. 

MONDAY
Chicken cutlets

Monday Damien made the birthday dinner that Lena had requested for her birthday last week, but it turned out she had to be somewhere else at dinner time, so we had it on Monday. It’s the Deadspin chicken cutlet meal, with the delicious sauce and the fresh basil leaf and provolone on each piece of chicken. Delectable as always. 

TUESDAY
Aldi pizza

Normally, I try to make extra nice meals that everyone likes throughout Easter week, so everyone keeps on being overcome with paschal joy.  However, this year I achieved a level of tiredness I haven’t known in years, and consequentemente, I just couldn’t get myself to go shopping. So on Tuesday I just snagged some Aldi pizzas on the way home from school pick-up. 

Plus, also, I had my concert on Tuesday night! I personally did not play in a manner that would win any awards, but we were all nice and loud and we ended at the same time, and that’s what counts. Really glad I did the whole band thing. I may look around for a summer band to join, or I may just plug away at the Mozart clarinet concerto I bought, until this band starts up again in the fall. 

WEDNESDAY
Penne with leftover chicken and leftover sauce

Wednesday I just chopped up the leftover chicken and put it in the leftover sauce and heated it up, and cooked up a bunch of penne, and served that. I bulked up the sauce a bit with some sauce from a jar, which had this incredible tip on the label:

You may be thinking, “How is this a time-saving tip, when they are essentially telling you ‘eat the food you bought?'” But this is the era when people use cutting-edge technology to disseminate videos of themselves laboriously turning pasta into much worse pasta, so I guess we need all the help we can get. 

THURSDAY
Strawberry chicken salad

We needed a vegetable so bad, so I broke down and went shopping. We had salad with grilled chicken, sliced strawberries, slivered almonds, crumbled blue cheese, and big homemade croutons. 

A vegetable, I say! 

On Thursday we also BROUGHT HOME THE DUCKLINGS! We now have four little ridiculously adorable Pekin ducklings. Their names are Fay, Ray, Coin, and EJ, named after Damien’s great uncles and great grandfather. 

They are living in a tub in the house for a few weeks, and then they can move outside into a little wooden duck house. They’re just lovely. They’re golden and shiny and somewhat belligerent, and their feet are very funny. They stopped being shy about ten minutes after we got home, and now they just stomp all over the place.

We can’t tell if they’re girls or boys yet. When they get their adult feathers, the boys will have curly tails, and I guess that’s how you tell? 

The dog is fascinated with them, and finds them a little alarming. He’s being very gentle. They are pretty much ignoring him. They are incredibly messy and poop nonstop. They also put up a surprisingly loud racket, and peep and whistle very musically (they don’t actually quack yet). They are babies, so they get tired out very easily, and pile on top of each other, snuggle up, and go to sleep. But then if someone makes a noise, their little heads pop up and they have to find out what’s going on. It’s the cutest thing imaginable. Expect to hear more duck news!

I’ve been posting copious photos and videos on Facebook. Here is when they first came home:

and here is when the kids came home from school to meet them:

Here is a quick video of the dog doing his best to figure out what the hell is going on around here:

 

and here are some pics of their first little trip outdoors this afternoon:

 

I will attempt to write about things other than ducklings in the future, but I make no promises. 

FRIDAY
Fish tacos

I know it’s a meat Friday, but my brain wasn’t working when I was shopping, so we’re having tortillas with beer battered fish fillets, shredded cabbage, sour cream, salsa, avocados, and lime juice, and tortilla chips. 

Oh, one last thing! It’s matzoh brei (pronounced to rhyme with “dry”) season! There is probably still matzoh in the stores, maybe even on sale, so you should pick up a few boxes and try this. 

Take a sheet of matzoh and break it into bite-sized pieces. Put it in a bowl and pour some hot water on top. Let it sit for a minute, then pour the water off and squeeze it to get the extra water out. Then scramble the slightly softened pieces of matzoh into a couple of eggs. 

That’s it. This matzoh brei, above, is a little undercooked because I was starving and I rushed it, but it was still so tasty. The matzoh gets cooked right into the egg but it stays crunchy on the edges, and it’s perfect with just a little salt and pepper. You can also make this with fried onions and it’s superb. 

Okay, that’s it! Quack quack!

Begin with gratitude, and figure out later what it’s for

When we are young, we are taught to say “thank you” for gifts, whether or not they instantly fill us with delight.

No doubt some mom influencer on Instagram believes this is unhealthy and a betrayal of a child’s natural spirit, and little Ryleiyghye should never be compelled to express something that doesn’t well up spontaneously from her psyche. But I think it’s a good idea to teach kids to say “thank you.” I think it’s a good idea to teach it to myself.

I have started to make myself say “thank you” to Jesus for each day when I wake up in the morning. Even before I check my phone! First I thank him for the day, then I offer it up to him, and then I ask him for help making it a worthy offering.

If you had to make a diagram, it would probably look to an outsider like a lot of arrows going back and forth for no particular reason. Thanks for the day! Here’s the day! Give me things so I can do the day! Let’s not worry about that part right now. We’ll just call it the economy of grace and let the Holy Spirit work out the details. The part I’m interested in is the “thank you.”

I struggle with mornings. I don’t fall asleep or stay asleep easily, so when I first become conscious in the morning, gratitude is not the first thing that naturally wells up in my heart. So it really is an act of will, and an act of trust, to thank God for the day that is beginning whether I want it to or not. What I have found is that, like most prayers faithfully prayed, it has begun to affect me.

What began as mere spiritual good manners has become a minor revelation. I have begun to see something that perhaps you already know and feel: That whether I would have asked for it right then or not, each day is not just a thing that happens. It is something that is given to me. I didn’t make it. I didn’t cause it to be. I have no idea what it might possibly be full of.It is even pretty likely that something excellent will come to pass or will begin to take shape to come to fruition sometime in the future. It is, whether I’m happy to have it or not, a gift.

I always think of the lepers that Jesus healed, and only one came back to thank him.

Understandable, maybe, because they were so excited and incredulous at getting their lives back so suddenly and unexpectedly. They had never met Jesus before and maybe they got caught up in the amazement of this brand new thing.

But I can’t say the same. Jesus has healed me many times, in tiny ways and in major ways, and I expect this will continue for as long as I have breath in my body. Sometimes I asked for it, sometimes I didn’t. Sometimes I realized right away that he was the one doing it; sometimes it took me years to catch on. But that’s what he does. He’s the healer. That’s why he came. I know this about him. 

Am I grateful for this in general, even if not at this exact second? Yes, I am! So I start the day by thanking him.

Sometimes, as the day progresses, it quickly becomes obvious what I have to be grateful for. Sometimes thanking God is, as I said, purely an act of trust, because the day does not shape up like anything anyone in their right mind would receive as a gift.

But then I remember the lepers. I remember that I do know this Jesus, and I do know what kind of things he is likely to do for me. I know him, and what he is like, and I know that he is not going to stop being that way. I can trust him. So far, I have never regretted starting the day with an act of gratitude. It is changing my life. 

***

Image: Niels Larsen Stevns: Helbredelsen af den spedalske, Healing of the Leper, 1913. Public domain
A version of this essay was originally published at The Catholic Weekly in March of 2023.

How we ruined a perfectly good cat

In the beginning, he was a normal cat.

My husband brought him home as a surprise for the kids, and to deal with the occasional critter that got into the house from the nearby woods. He was a nice enough kitten, handsome and stripey, and he spent a reasonable amount of time snuggling and pouncing and being adorable.

But once he grew out of his cuddly kitten stage, he made it pretty clear from that he didn’t need us at all, and that we existed for his convenience. We were to feed him, let him in and out, and step over or around him when he was sunbathing, and put up with the occasional random claw attack. A normal cat, as I said.

He was confident in his identity, and he understood his role in the family very well. He was the cat, haughty and sleek, dignified and independent. A normal cat.

The first crack in his armor was when we brought the bearded dragon home. This lizard is also a male, and believes himself to be a mighty warrior. If he doesn’t like you, he charges at you, and even though he’s about the size of a banana, his confidence makes it pretty intimidating.

He did not like the cat; and the feeling was mutual. In fact, the cat took his entire existence as a personal affront, and the first time we left the house, he managed to dislodge several heavy weights and knock the top off the terrarium to get inside the lizard tank so he could gobble up this ugly little intruder. 

I got home just in time. Put down my purse and turned the corner to see the lizard was on his back legs about to attack, and the cat cowering in a corner, smooshed into a little wad, a look of abject terror on his face. Another moment, and the lizard would have bitten his head off, or at least taken the biggest mouthful he could manage. I yanked the poor cat out by the scruff of his neck, and he scurried away and spent the rest of the day under the bed, reassessing his worldview. The next day he was fine.

But it seemed like, from that day forward, he started looking over his shoulder a little bit.

Then we got a bird. All summer long, the cat had been stalking and devouring wild animals, grasshoppers, voles, moles, even a careless rabbit, and yes, sometimes a songbird, and nobody had anything to say; but then we went ahead and deliberately brought an obnoxious green parakeet inside the house, and apparently he was just supposed to accept it. We weren’t going to let him restore the natural order of things. Instead, we were going to feed this bird, and give it toys, and teach it songs, and let it literally walk all over us with its little dirty birdy feet, and there would be absolutely no massacre whatsoever.

I vividly remember sitting on the couch having happy family time with the parakeet one evening, teaching it the Indiana Jones song, when there was a sudden thump at the window, and we all turned to see. It was the cat. He had thrown himself at the living room window and had pressed his face against the glass, his face frozen into a look of pure revulsion. He didn’t want to come in. He didn’t want anything to do with us. He was just sitting there, gazing in feline disbelief at what we had become. 

Then we got a dog. 

And honestly, the cat‘s life became hell. The dog is a boxer and he loves everybody, and wants to play-play-play, and wants to wuff-wuff-wuff, and snuff-snuff-snuff, and IT IS SO FUNNY TO KNOCK YOU DOWN, YOU CAT; and LOOK AT MY NEW WET ROPE, YOU CAT, IT IS WET; and LET ME SMELL YOU, YOU CAT; and never more from that day on did the cat have a moment’s rest. He was constantly being harassed and nudged and harried and hassled and rolled and battered. Even when he closed his eyes at night, I believe he saw visions of the jowly, joyful idiot, pursuing him, always pursuing him, prancing and dancing and not-quite-romancing, but generally just trying to be his best friend and maybe accidentally eat him up a little bit, but JUST FOR A JOKE, YOU CAT.

And the poor cat‘s spirit was broken.  All his haughtiness was gone. His dignity had all run away like the sands in an hour glass. He began to mew like a baby, and to seek out skritchings even when he wasn’t hungry.  He was needy and pathetic and he didn’t care who knew it. He put on weight; he started hanging out with the middle school girls, spending all his time gossiping and watching BTS videos. He never even talked about getting his degree anymore. The bird would openly laugh at him, and he would just look the other way, pretending he didn’t notice. But if you looked closely, you could tell.

Last night, we were watching TV with the windows open, and the unmistakable stink of a skunk came wafting through the house. We suddenly realized we didn’t know where the cat was. My husband made a brief search and couldn’t find him, so we grimly resumed watching our show. Sure enough, half an hour later there was a frantic scuffling at the front door, and the world’s most demonic smelling cat wanted to come in and be comforted. 

But we have hearts of stone, and did not feel like giving any cats any baths at midnight. So we stuffed him back outside. I went to bed and closed the windows, and over the next hour, I lay there listening to this poor forlorn creature scrabbling more and more frantically at the window, begging and pleading to be let inside. It was heart-rending. Eventually I couldn’t take it anymore. I did what anyone with human soul would do: I got up and took a sleeping pill, so I wouldn’t hear the little bastard. 

Then in the morning, my husband scrubbed him down with a baking soda bath and released him, and left for work. When my son woke up, the first thing he saw was the body of the cat lying wet, stiff, and cold on the floor.

He wasn’t dead, though. He had just hit rock bottom. He couldn’t get any lower. It was the worst day of his life. 

Or so he thought. 

My son (who had just woken up) took one look at this pathetic creature, his whiskers drooping, his eyes forlorn, his fur gritty and matted with baking soda, and he thought to himself, “Poor little guy. Poor little kitty cat. I don’t know what he’s been through, but he’s obviously had some kind of a rough time. You know what he needs? He needs a nice warm bath.”

Well, I haven’t seen either one of them since. It’s possible that, in a fit of pure feline umbrage, the cat may have spontaneously combusted. I think if I go in there, I may just find little pieces of cat all over the place. Little bitty angry bits of the most disappointed cat the world has ever seen.

It’s a sad story, really. He was a perfectly good cat, and we went and ruined him without even meaning to.  There isn’t any justice in the world. 

Did I mention we’re getting ducks? 

What’s for supper? Vol. 243: The next big hing

Here it is Friday again! What do you know about that. 

Here’s what we ate this week:

SATURDAY
Grilled ham and cheese, veg and dip

Damien made these, and they were yummy. Nothing much else to report, except look at the pretty dish Clara made. 

SUNDAY
Pasta carbonara

Bacon was on sale and we had leftover parmesan in the house, so I was powerless. Carbonara was calling and would not be denied. 

Here’s my easy peasy nicely greasy recipe:

Jump to Recipe

And very good it was, pasta carbonara. 

MONDAY
Ham, peas, mashed potatoes

The meal for when ham is on sale for Easter and you’re planning to make a big Passover meal the day before Easter so you don’t need ham for that, but despoiling the Egyptians is always in season. Or something. Anyway, the kids like ham. 

I don’t know why there is a marble on my plate. 

On Monday, despite being full of potatoes, I was already getting excited about Tuesday’s meal, when I would finally get to use my little bottle of hing. 

Hing is the Hindi word for asafoetida, which means “stinky ass.” Not really, but kinda really. It is made from the resin of giant fennel plants and whoever smelled it and thought, “boy, I bet this is just the thing to make my food taste really excellent!” must have been super high. It smells like . . . did you ever have a kid who got really really attached to a pair of green rubber boots with frogs on the toe, and he insists on wearing them all summer long, but won’t wear socks? And then finally takes them off and fills them with hot shrimp ramen? Hing kind of smells like the ramen that comes out of those boots. 

So naturally I was quite excited about adding this ingredient to my family’s menu. I decided to test the waters with another ingredient I also haven’t tried before: Flattened rice. 

Look at those guys! Look at them dance!

I cannot possibly miss when I have poha and hing on my side!

The recipe I landed on described itself as “mild,” and “easy” and “quick” and “for complete dumbasses” so I thought it would be a good first foray. 

Benny and Corrie had never seen a fresh coconut before, so we had fun stabbing it in the eyes and beating it over its hairy head with a hammer. Then I sent them off to bed and shredded the meat, which I was was the boring part, but really I wanted to keep all the end pieces for myself to gnaw on.

Then I bagged it for the next day, pretty excited about the poha to come. 

TUESDAY
Indian roast chicken, coconut poha, mango

First let me tell you about the main dish, which was roast chicken. As I have mentioned, I get kind of crabby when I have to roast a whole chicken, but mixing together a bunch of pungent Indian spices did cheer me up. I followed this easy recipe from Aarthi at YummyTummy, and it turned out great. I quadrupled the recipe and it made more than enough marinade paste for two six-pound chickens.

You just stab the chickens all over, rub the marinade in, including inside cavity, and roast it covered, and then uncovered. You do have to change the temperature once, and baste it toward the end. 

It was juicy and delicious. I didn’t have every last ingredient, but it had a little fiery burst at the first bite, which mellowed out quickly and just became warm and cheering and lively. The kids are very quickly acclimating to Indian flavors, and most of them ate the chicken happily, including the rather spicy skin, which was very crisp and packed with flavor. 

Definitely going to make this again. I may keep it covered a bit longe, just to avoid blackening the marinade quite so much. That being said, several people went back to the kitchen to scrape pieces of said blackened marinade off the pan after dinner, so the color clearly wasn’t a deterrent. 

And now for the poha. I more or less followed this recipe from SharmisPassions , except I had peanuts instead of cashews, dried ground mustard instead of mustard seeds, and I didn’t have any jeera. I also misread the directions and left the nuts in the pan when I was tempering the peppers and curry leaves and spices, so the nuts got a little burned.

THAT BEING SAID, I had hing, darn it! I had been led to believe (possibly by myself) that if you have hing, the magic of umami is going to grab you by the taste buds and drag you straight to flavortown.

This . . . did not happen. I swear I used plenty of it, and I had so many fresh ingredients, fresh curry leaves, fresh coconut, and did I mention hing, and I let it splutter and everything like the recipe said! But the whole dish just tasted like hot wet shredded paper with burned peanuts in it. 

Oh well. It wasn’t bad, it just didn’t taste like much of anything, and was more baffling than anything else. I don’t know, maybe I got confused somehow and messed up the proportions when I was sizing it up. I have lots more poha, and I’m definitely going to try again! Just . . . not that particular recipe. (I don’t blame the recipe, but it’s cursed now, and I have to move along.)

The chicken was great, the poha was at least hot, and the fresh mango was nice. Still a pretty good meal, just weird. 

WEDNESDAY
Chinese pork, chopped salad, pineapple 

Now this was a bit of a triumph, and made me feel better about my cooking. I had this big lump of pork and only the very vaguest of plans. I had bought a little red cabbage, and a bag of kale on clearance — sale kale, if you will — and some crunchy noodles, and that was as far as I got. It seemed like we’ve been having a lot of rice lately, so I wanted to make something different. And it was kind of late in the day to start char siu. 

So I mooched around some recipes, and decided to try something that I thought should work.  Famous last words, right?

I put together some classic Chinese roast pork ingredients — soy sauce, oyster sauce, hoisin sauce, honey, white pepper, and five spice — and I just mixed it together and hucked it all in the Instant Pot with the meat for 22 minutes. It came out undercooked, which was okay, because I was planning to finish it on the stovetop.

I put the sliced meat in a big pan with all the sauce and just simmered it slowly 

stirring it occasionally, to make sure all the sides of the pieces of meat got coated. And I’ll be darned if it didn’t reduce way down until it was sticky and glossy and dark reddish-brown, and truly delicious. 

It took about half an hour, maybe forty minutes, and it really, really tasted like restaurant roast Chinese pork. I was so pleased. Very little effort. I was afraid the pork would be tough with all that cooking, but it was not. 

I chopped up the red cabbage and kale and just served the meat on top of it with the crunchy noodles, and it was fab. I bought some bottled sesame dressing, but ended up not using it, because the meat had such an intense flavor. I served pineapple on the side just to round the meal out. 

Extremely pleased with this. I was so nervous about serving meat without rice, but I think it worked so well. The meat has a very potent flavor and is very sticky, so it was good to have the fresh crunchy vegetables for texture contrast, and the extra snap of the thin noodles made it perfect.

Here’s the recipe with the exact directions:

Jump to Recipe

You could really taste the white pepper in the sauce, too. I highly recommend getting a canister of white pepper to keep around, even if you only use it every once in a while. There really is no substitute for that strange little sizzle it adds. (Warning: It smells like horse manure for some reason.)

THURSDAY
Burgers and chips

When I tell you how relieved I was to look at the menu and see it was just burgers and chips. I know I’m the one who makes these stupid complicated menus, but still! Why do I do this to myself! Because I like good food, that’s why. But still, I was relieved. And burgers are good food, too. 

I was determined to take a more interesting picture of a burger, and the only thing I could think of was to deliberately stick my finger in the frame.

This struck me as hilarious at the time. Then I took a two-hour nap. 

In other food news, on Thursday morning we did try poha again, this time as a sweet breakfast dish. I soaked the poha in water for about five minutes, squeezed it out, doused it in milk, and heated it in the microwave for two minutes, then put honey on top. 

(It occurred to me too late that I could have just soaked it in milk and saved myself a step, and also made it taste richer.) The little kids liked it. I tried a bit and it was nice, reminiscent (understandably) of rice pudding. My kids like hot cereals — oatmeal, cornmeal mush — and this is along those lines, although the grains of rice don’t meld together into porridge but stay separate and sort of fluffy. Neat stuff!  

FRIDAY
Sabanekh bil hummus for adults, tuna for kids

We had this stew just a few weeks ago, but we’re headed toward spring and I only have a little bit of soup season left. It’s been blustery and nippy out, so a nice pot of this earthy, nourishing Palestinian spinach and chickpea soup with a lemony twist while the predicted rain washes away the last of the snow is going to be just the thing. 

And if you don’t like it, you can have tuna! Sprinkle some hing on it, see if I care.

(I do.)

Print

Spaghetti carbonara

An easy, delicious meal.

Ingredients

  • 3 lbs bacon
  • 3 lbs spaghetti
  • 1 to 1-1/2 sticks butter
  • 6 eggs, beaten
  • lots of pepper
  • 6-8 oz grated parmesan cheese

Instructions

  1. Fry the bacon until it is crisp. Drain and break it into pieces.

  2. Boil the spaghetti in salted water until al dente. If you like, add some bacon grease to the boiling water.

  3. Drain the spaghetti and return it to the pot. Add the butter, pieces of bacon, parmesan cheese, and pepper and mix it up until the butter is melted.

  4. Add the raw beaten egg and mix it quickly until the spaghetti is coated. Serve immediately.

 

Print

Quick Chinese "Roast" Pork Strips

If you have a hankering for those intensely flavorful strips of sweet, sticky Chinese roast pork but you don't want to use the oven for some reason, this works well, and you can have it in about an hour and a half, start to finish. You will need to use a pressure cooker and then finish it on the stovetop.

Ingredients

  • 4+ lbs pork roast

For sauce:

  • 3/4 cup soy sauce
  • 1/4 cup oyster sauce
  • 1/4 cup hoisin sauce
  • 1/4 cup mirin
  • 3/4 cup honey
  • 1 tsp white pepper
  • 2 tsp Chinese five spice

Instructions

  1. Blend all sauce ingredients together. Put the pork in the Instant Pot, pour the sauce over it, close the lid, close the valve, and set to high pressure for 22 minutes.

  2. When pork is done, vent. Remove pork and cut into strips, saving the sauce.

  3. Put the pork in a large sauté pan with the sauce and heat on medium high, stirring frequently, for half an hour or more, until sauce reduces and becomes thick and glossy and coats the meat.

 

Lent Film Party Review: The Reluctant Saint

Fisher Family Mandatory Lent Film Party has been kind of a bust this year. So far we have only watched the second half of I Prefer Heaven, which we started last year and watched on the Formed app, and The Reluctant Saint (1962). We watched that on Tubi; it’s also currently on Amazon Prime.

What I know about Joseph of Cupertino is basically: He was Italian, known as kind of a simpleton, and he levitated. I don’t know how biographically accurate the movie is; I’m just reviewing what I saw. Here’s the trailer:

Here’s the plot:

Giuseppe is a grown man living with his impoverished mother and no-good father in 17th century Italy. His mother has been keeping him in school because she can’t figure out what else to do with him, because he’s so slow-witted and accident prone. She manages to palm him off on some Franciscan friars, who reluctantly allow him to tend the animals; but even there, trouble finds him, partly because, while some of the men are patient and kind, others are resentful and suspicious of his foolish, forbearing ways. He happens to meet and impress the local bishop, who is also of peasant stock, and who sees value and worth in Giuseppe’s simplicity and devotion. He directs him to study for the priesthood, to the horror of everyone including Giuseppe himself. 

His studies are a disaster, but when he reports for his preliminary examinations, the one scripture passage he is quizzed on is the only one he happens to know: about the lost lamb that the shepherd goes to find. So he’s doomed to study for another year, with even more esoteric books, and when he arrives in the city for his exam, the interlocutor turns out to be his old friend the bishop, who immediately lets him pass. 

But in the mean time (I may be slightly scrambling the order of events, but it doesn’t matter much), Giuseppe has taken up the slightly disturbing habit of floating up into the air when he prays. The fellow who previously considered himself Giuseppe’s rival tells the whole town that this is because he’s a saint, and the people swarm the monastery, begging for healing. One of his superiors (played by Ricardo Montalban), who has always eyed Giuseppe with suspicion, now believes that his powers must come from the devil, and Giuseppe is forced to undergo an excruciating exorcism. When it is completed and he is declared free of possession, he immediately begins to levitate again, and his persecutor realizes his mistake and repents. 

In the final scene, we see Giuseppe integrated happily into the community, accepted and valued at last, processing with them and chanting, and blissfully floating away, only to be tugged like a balloon gently back to earth by the very man who accused him of being possessed. 

My take:

It’s a dated movie. The characters speak with accents to show they are Italian, and moments of divine intervention are indicated by blinding light and loud, heavenly choirs. Giuseppe’s intellectual state is portrayed in a way that may make modern viewers squirm.

That being said, I give the actor, Maximilian Schell, full credit for taking on a kind of role that wasn’t really a thing at that time, and generally lending the character a dignity that’s probably ahead of its time, despite the plot relying heavily on comedy. 

Early on, it’s a little painful to watch Schell’s grinning, fumbling performance. It’s almost like the beginning of an Adam Sandler movie, where you think, “Oh my gosh, is he going to act like this the whole time?” But either the acting gets better or you just begin to accept it within the world of the movie, because it does get less uncomfortable.

It’s not entirely clear what Giuseppe’s intellectual capacity is, but he’s constantly mocked, abused, and bullied, and he tries his best to accept it with good humor. There’s some indication that he struggles with treating people well when they abuse him. It’s a comedy, overall, bbut you do feel how badly he wants to belong somewhere and be useful somewhere; and you feel how painful and awful it is for him to be dragged away from his happy world he’s found in the barn with the animals, and to have to be in a monk’s cell studying books he doesn’t understand; but you also see that he does it out of obedience and humility. 

Giuseppe is the patron saint of aviators, which is cute, but at least as he is portrayed in this movie, I think he would be especially dear to people who never feel like they belong or fit in or are in the right place, and never feel like they’re good enough, and are trying very hard to humbly work with the hand they were dealt. 

One thing I liked very much was the character of the bishop. Catholics and anti-Catholics alike generally take the shortcut of almost reflexively showing hierarchy as bad guys — but Bishop Durso (Akim Tamiroff) is so affable and lovely, it’s like balm for Giuseppe to have such a good friend. I love that he readily (correctly) identifies Giuseppe as a “true son of Francis,” and it’s pleasant to see another such man in the role of bishop. (I generally find it comforting to realize that, just like today, the church has always struggled with religious orders straying from their charisms, and has always had a problem with internal jealousy and competition and infighting cropping up in otherwise sound groups; but God, then and now, continues to raise up good, solid men and to place them where they need to be at the right time. The movie doesn’t necessarily draw this theme out; maybe it’s just something I especially needed to see right now! Nevertheless, it is there in the story. )

There was very little discussion of spiritual things in the movie, that I can recall, and that was a good choice. I mean there is, but Giuseppe doesn’t come out with any maxims, corny or profound, about God’s love or intentions; you can just tell from the expression on his face that he’s very devoted to Mary, that he tries very hard to be good, that he works hard to forgive people when they wrong him, and that it’s a constant sorrow to him that he’s always failing at what he tries, but he does love life all the same. All this makes it immensely gratifying when he eventually does find his place at the end. It’s not excellent acting, but it’s good enough. It works. 

There is no explanation or theorizing, that I can recall, about exactly why he levitates. It makes life much harder for him! It’s not something he would chose for himself. The very first time it happens, the movie (not especially creative in its cinematography in general) depicts this by showing, not him, but the statue that has sent him into ecstasy. We see it from his point of view, first over his head, then only slightly overhead, and then at face level, and that’s how we realize he’s rising into the air. This is clever, because it avoids what could be a clumsy-looking special effect of him dangling in mid-air, and it also invites us to see the phenomenon from his point of view: Just something that is happening, utterly out of his control, and who knows why. I’m not trying to read too much into it. I just appreciate that this is a movie that keeps things simple and doesn’t try to go beyond its own means. Levitation is weird. It’s something that Giuseppe just has to accept, and, well, so do we. 

When you see him levitating when he’s facing the altar, saying his first Mass, his face almost distorted with joy, it’s a short scene but quite powerful. It shows something you maybe don’t think about very often: What it feels like to be a priest. Or maybe what it ought to feel like? 

The only thing I had a quibble with is when the bishop, in the middle of their lovely nighttime chat while roasting chestnuts, admits to Giuseppe that’s he’s never really understood the trinity. That’s fine, but then Giuseppe blithely explains it by saying that it’s like his robe: You fold it into three, and that’s it: Three folds, one robe; three persons, one God. The bishop says “Brilliant!” Well, actually that’s the heresy of partialism! So if you’re watching with your kids, you might want to follow up on that scene.

It’s not really a kid’s movie, but there’s nothing graphic or terrifying in it. More sensitive viewers might be upset by how often the mother hits Giuseppe, and how mean she is to him in general, although she clearly loves him. There is nothing graphic in this movie, and although its overall tone is lighthearted, there are some sad and intense scenes throughout, mostly because Giuseppe is constantly mocked and harassed and pushed around so much. It also has a scene where he feeds a starving mother and baby, and is beaten up. His father is a drunk, and then he dies. The scene of the exorcism lasts several minutes and shows him kneeling and sweating by candlelight while in chains, while the priest dramatically prays in Latin. Kids who watch it will probably need adults to put some things in context. But as I said, the movie keeps things straightforward and simple.

Overall, I liked it very much, and I’m glad my family saw it. It was entertaining and engaging and memorable. Recommended, as long as you understand the sensitivities of your viewers. 

Why was Jesus prefigured as a bronze snake?

For Christians, reading the Old Testament in light of the New Testament is sometimes almost like a game: Where is Jesus hiding? How is Jesus prefigured this time, in a story set thousands of years before he was born?

In today’s readings, we have a weird one: The Hebrews complain that they’re hungry, that they would have been better off in Egypt. God, annoyed, sends snakes to bite them, and many of them die. Then the people ask Moses to ask God to take the snakes away.

So Moses prayed for the people, and the LORD said to Moses, ”Make a saraph and mount it on a pole, and whoever looks at it after being bitten will live.” Moses accordingly made a bronze serpent and mounted it on a pole, and whenever anyone who had been bitten by a serpent looked at the bronze serpent, he lived.

The people are wounded; they look at this thing raised up on a pole at God’s command, and they are saved. This is clearly a prefiguring of the Crucifixion.

So in this scenario, Jesus is prefigured by…a venomous snake. That’s weird! It’s not how we think about our beloved savior, prefigured or otherwise. It’s not how we think about salvation…Read the rest of my short scripture reflection for America Magazine. 

Image: Photo on Mt. Nebo in Jordan by Dennis Jarvis, Halifax, Canada, CC BY-SA 2.0 <https://creativecommons.org/licenses/by-sa/2.0>, via Wikimedia Commons