Author: simchajfisher

On my summer list: Less screen time

This is the time of year when I make a list of things I definitely want to do this summer.

Some of it is just for fun, and I consult with all the kids to make sure nobody’s idea of fun gets overlooked (which can happen to the quieter kids in a big family). Visit that aquarium before our membership runs out! Learn how to make mozzarella! Go back to that state park with the waterfalls! Try our hand at paper marbling! Spend time at the ocean!

Some of it is things I must force myself to do: Teach at least one teenager to drive! Do something about the attic! Do something about the bathroom ceiling and the mold thereon! Do something about the teenagers in general!

There is also one thing I must force myself to do, that the kids definitely don’t want to do, but it’s so we can all have fun: Institute a weekly screen-free evening. We already do this during Lent, and most years, we do it during Advent, too. It’s stupidly hard. But the rewards are almost immediate; and I hope they are long-term, as well.

The thing about screen time — whether it’s video games, or TV, or movies, or social media or whatever — is that it doesn’t just take up the time it takes up. If you spend two hours staring at a screen, it’s very hard to just snap back into other activities where you use your body and heart and senses and imagination at the end of those two hours. Screen time leeches the life out of the rest of your day, and makes everything non-screen begin to feel arduous and irrelevant, and before you know it, you can’t really remember how to do anything else. So you don’t. You just look at your screen.

I say this as a screen fiend. I have a very hard time putting my phone down, even if I’m busy and really need to do something else, or if I’m exhausted and really need to sleep, or if everything I see and hear on my screen is intensely irritating or deathly boring. It’s just so easy to scroll, scroll, scroll, and the more I scroll, the harder it is to do anything else. So I have a lot of sympathy for my kids when they don’t want to put their devices down.

But I’m still their mom, and I still get to say what goes on in my house. Here’s one of the great secrets of doing what’s best for children: It often forces you into doing things that are good for you, too, even if only so they can’t accuse you of hypocrisy (which is a child’s greatest joy in life).

Read the rest of my latest for Our Sunday Visitor. 

Monsters in the walls

When I was little, a lion was living in the walls outside my room. I knew this couldn’t possibly be true, but I was also terrified any time I went into the hall because I could hear him growling.

Years later, I figured out what that sound really was. Our old Victoria-style house had a turbine vent on the roof, and when it got clogged with ice during the winter, it made a deep, ominous growling noise that seemed to be emerging from the walls.

I did not tell anybody, though, because there were actually two things I was afraid of: The lion and being told I was imagining the lion. So I quaked through many nights, terrified.

I am not mad at my parents. It was the ’70s, and parenting standards were different. I’ve done the same thing to my kids—shushing their fears, telling them not to be silly—before I knew better. 

This is one of my earliest memories, and it’s probably why I felt so deeply for the poor kid in North Carolina who turned out to have 60,000 bees living in her walls.

She, unlike me, persistently told her parents for eight months what she heard: monsters. Her parents eventually investigated and sure enough, there was a hive so gigantic that they had to tear into the walls to remove it all. Honey everywhere, dead bees everywhere. A true nightmare.

I first heard about this story because a friend pointed out that, when the bee experts removed all the bees from the toddler’s walls, the mother said to her child: “See? They’re taking the monsters away.” My friend said the mom clearly meant well, but it was a missed opportunity. Bees are not monsters! They are friends and essential to life on earth.

My friend pointed out that the kid will likely have a lifelong fear of bees since the mother affirmed for her that they are indeed monsters. And that would be a monstrous thing in itself, to live forever in fear of something you can’t escape and that is your great helper.

I think that if the child does have trauma, it will have stemmed from three possible causes: the bees themselves, of course, and perhaps the mother affirming that they are monsters. But also those eight months when no one believed her about the bee noise, even though she could hear it.

When you are consistently told, “The distressing thing is silly, and you shouldn’t be upset. You’re making it up. You can’t trust your own experience, and you should be ashamed of thinking you can”—this is a monstrous growl that reverberates well into adulthood, well into every adult relationship, well into your career, well into your understanding of faith and your sense of self. A message like that can be more life-limiting than any specific insect-phobia.

The real solution for the child, of course, would have been to strike a balance. To affirm her fear, to praise her for telling someone, and then eventually, when she was ready, to introduce her to the idea of how wonderful bees really (usually) are.

Why am I writing about this for a Catholic publication? Because I’m thinking, as I seemed doomed to be doing forever, of the sex abuse scandal.

I’m thinking about people who have been terrorized by someone representing the church, and who therefore fear or despise the Catholic Church and maybe even God himself. I’m thinking about how hard it is to respond to them with the right balance.

Read the rest of my latest for America Magazine.

What’s for supper? Vol. 381: Excuse me, stewardess. I speak chive.

I don’t know if you guys realize this, but June is, in fact, bustin’ out all over.
The feeling is getting so intense!
And the Fishers are so busy
That I’m always in a tizzy
But I still have time to make a wattle fence!

Because it’s Junnnnnnne!

And I do what I wannnnnnnt! Overall. 

I do apologize for how dead the site has been lately. I honestly have been writing, and I hope to have more up next week! I also think I have fixed the issue with the com box. If you left a comment last week and it didn’t show up, it’s because I had a leetle spam problem and still have to manually sort through almost 6,000 comments, which, honestly, I might just . . . not do. But like I said, I think I fixed it!

Here’s what we ate this week: 

SATURDAY
Grilled ham and cheese, watermelon

Shopping day, uff cawse. I had planned grilled ham and cheese last week, but didn’t make it, so we had plenty of sourdough and sliced cheddar and ham. Easy peasy, and it was a good thing, because one kid had a party to go to (and a present to buy), two kids needed to be at work, and there was an art thing downtown and the non-working kids were helping the other kids set up, and I realized that meant the other kid was gonna be alone all day, so we invited a friend over for her, which turned into her meeting the friend at the beach (not that beach, the other beach) and then coming here, and then everyone needed to be picked up from their parties and jobs and arts and confession and whatnot, and, long story long, we had grilled cheese. 

Kids had a fire and made s’mores after dinner. I will eat many, many disgusting things, but I draw the line at s’mores, for some reason. 

A few months ago, when I still thought we had a 50/50 chance of seeing the parousia before June, I signed up to make dinner for the youth group. But I lost that bet, so on Saturday night I started hacking up pork shoulder and browning it.

I had bought some ludicrous number of pounds of pork, too much to fit in the slow cooker, so I put it in a giant casserole dish and covered it tightly with tinfoil and cooked it in the oven at 225 for about five hours. 

Here’s my pulled pork recipe.

Jump to Recipe

I bumped up all the seasonings a bit, used jarred jalapeño instead of fresh (without the juice), and added a heavy hit of liquid smoke. Oh my dammit, it smelled amazing. I thought I’d have to leave it cooking slowly overnight, but it was shreddy betty and so good. 

SUNDAY
Pulled pork sandwiches, chips, broccoli slaw, watermelon

Sunday was Corpus Christi, which I love so much. My 90-year-old friend has been coming to Mass with us, which is excellent, but of course she wasn’t quite up for a long walk in the blazing hot sun afterward, so I brought her home while the rest of the family joined in the procession. Found out later that Benny, who is not even 90, fainted! Just too much sun and not enough water, and plus we had stayed up late to watch Godzilla Minus One the night before. So down she went, and bopped her head on the pew when she fell. SHE IS FINE. But it was a worrisome day, because we have some medical nonsense in this family to worry about. But she was just very dehydrated. 

It turns out everyone else in the parish is also super busy in early June, so the youth group was a very small group, and even taking that into account, I absolutely CLOBBERED them with food. One smart thing I did, though, was realize that a cooler isn’t just for ice, but will also keep hot food hot. So I didn’t have to muck around with cooking in the church basement and trucking the food over to the other building this time, but just heated everything up at home and then brought it straight to the yoot. 

We had kaiser buns and pulled pork and two kind of BBQ sauce on the side, but the meat truly didn’t need it. Bunch of sliced onions and some of that hot cheese sauce I love so well for the sandwiches, tons of potato chips, tons of watermelon cut into chunks, and tons of soda. At the last minute I also made some broccoli slaw just to have something green.

I threw the broccoli into the food processor and then jammed some carrots in, but I wasn’t thinking clearly, and ended up with basically minced broccoli and discs of carrots. Which is fine, but it looked . . . dated. Can’t explain it, but it looked like someone’s elderly aunt had brought it to a birthday party and called it her famous slaw.

Anyway, I made the dressing from this coleslaw recipe, which calls for mayo, dijon mustard, maple syrup, celery seed, salt, and pepper. I skipped the celery seed and didn’t even notice it called for dijon mustard until about the middle of this sentence. Then I threw in some sliced almonds, and probably would have put in dried cranberries if we had had any. Considered sunflower seeds and realized I’m at least allegedly feeding teenagers, not chipmunks. 

Look, I took a few gummies last night to help me sleep, and I’m feeling too dumb to write short paragraphs, so you’re just gonna get the whole . . . pork. I don’t know. 

Anyway, there was SO much dang pork. Which is not a bad thing! I thought the addition of the liquid smoke was excellent, so I’ll be adding that from now on. 

MONDAY
Roast pork ribs, flavored rice, watermelon, broccoli slaw

Monday I wasn’t ready to look at pulled pork again yet, and I had arranged my day so that I was somehow doing errands for strangers much of the day? I live like I have a personal assistant who has a grudge against me. Anyway I got it all done, and got supper started at like five o’clock. Not pulled pork but roast pork ribs, because they were 99 cents a pound and I’m not made of stone. 

Pork ribs sprinkled heavily with salt and pepper and thrust under a hot broiler, turned once; leftover watermelon (did I mention that watermelons were on sale so I bought four?), leftover broccoli slaw, and something the kids covet ardently and I should probably make more often: Rice cooked in chicken broth. Truly, your jaw would drop if you saw how excited they were about this faintly yellow rice. 

And you know what, it’s good. Tastes like chicken. 

I don’t think I mentioned how the broccoli slaw turned out. The dressing tasted WONDERFUL when I made it, really zippy and nice; but it was one of those mysterious recipes that went flat right away, and got flatter every hour thereafter. So it was quite, quite bland by Monday. I was still happy to have something cool and vegetabally, but it was not exciting. I did like having the crunchy almonds in there. 

TUESDAY
Pizza with chive blossoms

My chives peaked over the weekend, and I had been meaning and meaning to fry the blossoms, but I just did not have time. So I made some pizzas on Tuesday: One pepperoni, one plain cheese, and one with black olive and leftover peppers and onions sauteed up, and then when it came out of the oven, I threw chive blossoms on top of it. 

Kinda wish I had put some of them on first before baking, because I think they would have been nice with a little frizzled, but they were good as they were. Kinda cute, not mindblowing.Tasted like chives. So now I know! 

WEDNESDAY
Pork tacos, watermelon

Wednesday I had to face the fact that I had forgotten to put the leftover pulled pork in the freezer, so it was do or die. Pork or die.

It was supposed to be taco day, so I just heated up the pork and served that with taco fixings. Did not adjust the seasoning or anything, and guess what, it was yummy. 

Or maybe I was just starving because I was going crazy with yard work, but I thought they were great. 

Wednesday I also culled baby peaches. Last year we had a late frost that killed all the buds, and we had zero peaches. This year we have . . . I honestly think over a thousand, on just the one tree. It just went berserk with pent-up peachiness. At first I was delighted, and then I realized that letting that many peaches grow to maturity would yield a bumper crop of small, tasteless peaches, and would probably also split the tree when they got heavy.

I HATE thinning baby plants. It’s not as bad as pinching off blossoms, but it’s pretty rough. Just feels so brutal and wrong. But I want to take care of my tree, so I spent a LONG time plucking off baby peaches, and after about an hour of staring up into the sun between the leaves, calculating six inches between peaches, and repeatedly getting a face full of crispy old peach blossom debris and picking baby peaches out of my cleavage, that particular emotional knife had been blunted quite a bit. 

Here’s what they look like. They’re the size of large olives, and they are too young to have pits. 

I have filled two gallon ziplock bags and I’m maybe 1/4 of the way through the tree. It turns out you can pickle baby peaches. This lady says they don’t taste like much, so they take on whatever flavor you put in the vinegar solution. I told myself I was going to try this, but honestly I think I’ll offer them on buy nothing and let them be someone else’s broken dreams this year. Or maybe just feed them to the ducks. Ducks have no dreams. 

THURSDAY
One-pan garlicky chicken thighs with potatoes and zucchini

Thursday was the first day this week I deliberately cooked something specifically for that day, rather than just dealing with whatever nonsense that hostile PA had set up for me. Samantha, or Simba, or whatever her name is.

What I had was a bunch of chicken thighs that were on sale, and zucchini that reminded me that I once made a zucchini dish that everybody liked, and it was on a week we were replacing the bathroom floor, so I figured it must be easy. So I made it again! Yay!

Got the chicken marinating in the morning. It’s a simple marinade, just olive oil and balsamic vinegar and apple cider vinegar, plus garlic powder, onion powder, salt and pepper, and fresh basil and garlic. I prepped the garlic by peeling it, putting it in a sandwich bag, and bashing it with the end of a rolling pin, so it was it kind of flattened fragments. I don’t know if there’s a name for this form of garlic, but I find it very useful in marinades, because it imparts garlic flavor to the whole thing, but also has little bits of garlic you can bite into.

So that marinated all day. I forgot to buy summer squash, but I cut up about four pounds of potatoes (skin on) and two large zucchini, also skin on. I cut them into thickish quarter-round wedges, and put them in a bowl covered with cold water to keep them from browning.

Later that day, I was worried they’d be getting soggy, so I drained the water off, recalling that I have heard that potatoes that have been doused with cold water will not get discolored even if you drain the water off. I wish I had done this sooner, so I’d have a better idea of how long you can do this in advance of cooking them, but I can say that they will go at least two hours after draining the water off without turning brown. Nice.

I sprayed a couple of giant sheet pans, put the chicken on, and then arranged the potatoes and zucchini in between the chicken. I didn’t pour all the marinade in, but I did fish out the basil and garlic with a slotted spoon and spread that over the chicken. Then I sprinkled the potatoes and zucchini with more garlic powder, onion powder, and salt, and just cooked it undisturbed for about forty minutes. 

It doesn’t look glamorous, but it’s really delicious. Probably wouldn’t have hurt to stir up the potatoes and zucchini 20 minutes in, so they’d be more brown on the top; but they had a great little crust and wonderful flavor on the bottom, so no complaints.  

 

The fresh garlic and basil are really pleasant and summery, and the chicken came out super juicy. I’m not a giant zucchini fan, but I remembered to cut it into big enough wedges so it didn’t get slimy, and it was really tasty with the slightly sweet, sharp marinade. Would have been good with some crusty bread to sop up the extra sauce. 

If you’re looking for an easy, one-pan meal that’s nice and summery, this is the one!

If you’re looking for something really fantastic to do with zucchini, I recommend this zuchhini agrodulce recipe from Sip and Feast. It’s quite a hassle, but holy wow, it is fantastic. I hope I have time to make this when vacation starts. 

FRIDAY
Lemon garlic shrimp pasta

This bag of shrimp I got on sale a few weeks ago has been in the freezer long enough. I had kind of a long argument with the kids wherein they accused me of CONSTANTLY serving shrimp lo mein, which I KNOW is not true, and even if it were, WHO COMPLAINS ABOUT SHRIMP LO MEIN. They were, of course, just yanking my chain, but I just dangle it out there all the time, begging one or more of our innumerable chain-yankers to come yank it. 

ANYWAY, I’m not going to make shrimp lo mein. I’m going to make lemon garlic shrimp pasta from Sip and Feast, who claims that it is easy and impressive. I like all those words (lemon, garlic, shrimp, pasta, easy, and impressive, not to mention sip and feast), so I don’t see how this can be bad. The jerks can eat plain pasta with butter, which I will admit is also delicious. 

This week the main things I’ve been working on are — well, Millie’s garden and Millie’s fall alert system, to be honest, and also my garden (got the last bits filled in with collard, hooray!) and adding legs to the final piece of salvaged platform, so we can have a little pool deck. I’ve only been to Home Depot three times so far, and I know that’s not going to be enough to satiate the project gods.

Oh, I also did some more work on my wattle fence, which is my pride and joy. It’s very possible it looks stupid and nobody wants to say anything, but I just love it so much. Any time I have more than half an hour free, I get the giant clippers and call the dog, and we go out to the woods and cut down as many saplings as I can drag. Then I sit and trim off all the green and all the twigs, and then I weave what’s left into my fence. It’s deeply satisfying.

I also have an ongoing project that’s less satisfying, and that is putting a lot of energy into not dealing with or even seeing the five trash bags of foam fragments that are in the dining room, which used to be in Corrie’s oversized bean bag chair, and which . . . hey, is there a violent stomach bug going around where you are? Because there is here. All I’m gonna say about that is: If you have a kid who is going through a picky stage and only eats rice for dinner? SOMETIMES THAT’S NOT A BAD THING. 

Anyway, we have ONE WEEK OF SCHOOL LEFT, the peonies all burst open the other day, Merlin says there is an indigo bunting somewhere in my yard, and I’m gonna get those legs on that deck if it kills me. And it will! But I plan to die at home, doing what I love (eating pork). 

Oh, today is the feast of the Sacred Heart, and I’m thinkin of making this Coeur à la Crème with Blackberry Sauce. I’m thinkin about a lot of things. 

Print

Clovey pulled pork

Ingredients

  • fatty hunk of pork
  • salt and pepper
  • oil for browning
  • 1 cup apple cider vinegar
  • 2/3 cup apple juice
  • 3 jalapeños with tops removed, seeds and membranes intact
  • 1 onion, quartered
  • 2 Tbsp cumin
  • 1 tsp red pepper flakes
  • 2 tsp ground cloves

Instructions

  1. Cut pork into hunks. Season heavily with salt and pepper.

  2. Heat oil in heavy pot and brown pork on all sides.

  3. Move browned pork into Instant Pot or slow cooker or dutch oven. Add all the other ingredients. Cover and cook slowly for at least six hours.

  4. When pork is tender, shred.

Print

One-pan garlicky chicken with potatoes, summer squash, and zucchini

Ingredients

  • 12 chicken thighs
  • 1/2 cup olive oil
  • 1/4 cup balsamic vinegar
  • 1/4 cup cider vinegar
  • 6 cloves garlic, roughly chopped
  • 2 tsp ground pepper
  • 1 Tbsp onion powder
  • 1 Tbsp garlic powder
  • 1 Tbsp salt
  • fresh basil, chopped
  • more salt, garlic powder, and onion powder for sprinkling
  • 4 lbs potatoes, scrubbed and sliced thickly
  • 6 assorted zucchini and summer squash, washed and sliced into discs with the skin on

Instructions

  1. Combine the olive oil, balsamic vinegar, cider vinegar, garlic, garlic powder, onion, powder, salt, pepper, and fresh basil. Marinate the chicken thighs in this mixture for at least half an hour.

  2. Preheat the oven to 400.

  3. Grease two large baking sheets. Arrange the chicken, potatoes, and vegetables on the sheet with as little overlap as possible.

  4. Sprinkle additional salt, onion powder, and garlic powder on the potatoes and vegetables.

  5. Cook about 40 minutes or until chicken is completely done and potatoes are slightly brown on top.

What’s for supper? Vol. 380: How does Scooby Doo end his prayers?

Happy Friday! And goodbye, May. You were a good May. 

Yesterday I cleaned out the laundry room, because I got a free dryer on Facebook Marketplace and we’re gonna have to take the back door off to get it in, but we can’t reach the door because there is so much misc in there. Getting something for free made me feel like the universe was out of balance, so I recklessly posted a bunch of stuff to give away myself, so today I get to drive around dropping off pots of butternut squash starts and bags of kid clothes that I suddenly worry are absolute garbage, but I can’t tell because I have nostalgia. 

Meanwhile, the other door to the laundry room decided to take itself off, and now randomly sort of LOOMS at people, when all they tried to do was open it. It’s okay, because the kids avoid using that room anyway (it’s our second bathroom, if you’ll recall), because the dryer makes a horrendous squealing noise, and the overhead light flickers kind of menacingly. It does have a little whiff of Gitmo about it, but how long does it take to pee? Big babies. Anyway, we got a new dryer. Well, an old dryer. It’s fine. All manner of things shall be fine. 

So here’s what we had this week: 

SATURDAY
Chicken nuggets, raw peppers, chips

Shopping day! The plan was chicken burgers, but they didn’t have any, so I got nuggets. I haven’t had a chicken nugget for years. They were really pretty good.

I had a sweet chili sauce with mine and actually really enjoyed this meal. 

SUNDAY
Oven fried chicken, corn on the cob, spinach

Sunday I bullied my family into putting the big bridge pieces into place!

You may recall that one big wooden piece tried very hard to kill me and Lena last time I worked on this project. Well, it took seven people to lift each of the two long pieces, which is why progress has been so slow. We each grabbed a support plank and shuffled forward like pall bearers, and at one point, when I pulled my foot out of the muck, part of my sandal refused to come along. But it was just an Aldi sandal, and already smelled of ducks. A small price to pay. 

Here is what the marsh looked like before, with just the cinderblocks in place:

and here is how it looks now:

Progress! Still needs some work, obviously. I need to stain some parts (the undersides are all done, though), and fill in a few gaps, and get some more cinderblocks to level it off more, and I need to figure out what kind of transitional piece to add in the front, so you don’t have to step up onto it. You can’t tell from this picture, but the ground slopes pretty sharply down from the arch to the first bridge piece. I have a little set of stairs I might half-bury in the dirt, to get to the first piece. 

But it’s SOLID. The cross pieces distribute the weight, and they’re resting on dry ground and/or on cinderblocks, and when you walk on it, there’s no wobble, and it’s all up out of the wet. I’m very pleased. 

I also moved the big arch back a bit, to open up the entrance, and added a second arch (it’s hard to see, but it’s there). I have a couple of baby grape vines I’m gonna plant, and the plan is to eventually make a canopy of vines from one arch to the other. In 5-10 years, it’s gonna be just gorgeous. It’s already gorgeous. My plan is always to enhance what’s good about what’s already there, because it’s a lovely, lovely spot. 

So! It’s usable and I can do the rest without dragging anyone else into it. The other big thing I want to do before summer vacation starts is to build a very simple little deck using the rest of the wooden pieces I got along with the bridge pieces.

I know they sell hardware specifically for attaching legs onto platforms, so I figure if I just think hard about weight distribution and kind of overbuild everything, I should be able to make something functional, and less awkward than the lifeguard station we currently have. 

Sunday I also cleared out my other raised bed, topped it up with lovely compost, made a little support tipi out of last year’s sunflower stalks, and planted my sugar snap peas. 

I think it might be too lightweight, but I can always reinforce it with actual sticks at some point. I’m going to put collard greens in the rest of that space, I think. There are some leftover Brussels sprouts that survived the winter, but they already bolted and I think I’ll just rip them out.

I think it must have been Sunday that I finally got the rest of my vegetable starts in the ground. I’m a little unsure about what’s what, because I didn’t weatherproof the labels (next time I’ll use popsicle sticks and pencil!), but I am pretty sure I have pumpkins, butternut squash, I think two kinds of eggplant, and possibly cucumbers, one of those birdhouse gourds, and also garlic and basil in another spot. 

It’s all a little too close together, because I meant to expand the bed more than I ended up doing. Oh well. They can fight it out. 

No strawberries yet (soon!), and I can’t pick asparagus until next year, and I accidentally let the rhubarb bolt, so I didn’t get much this year. But overall, I am pleased. Gotta finish that wattle fence! 

Oops, I forgot to talk about food. Good thing my yard is INCREDIBLY INTERESTING, so you don’t mind. Well, we had oven fried chicken. I started soaking the drumsticks in milk, eggs, and salt in the morning, and then I dredged it in seasoned flour and started cooking it about an hour before dinner. Melt butter and oil in a pan, lay the chicken down, turn it after a while and let it continue cooking, and voila. 

I love this recipe. The meat is juicy and tender, the skin is crackly and tasty. I think I honestly prefer it to deep fried chicken, and whoever did clean-up that night definitely preferred it. Here’s that recipe:

Jump to Recipe

We also had corn on the cob and just plain raw spinach. 

Fab warm weather meal. I didn’t even add butter to my corn or dressing to my spinach, because everything was so fresh and nice. 

MONDAY
Cookout!

Monday was Memorial Day and we met not one but two boyfriends of daughters. What a to-do! We expected quite a few more people to show up for the cookout than could actually make it, and it did rain like crazy, but we had a nice day anyway, if somewhat lower-key than expected. 

I made an incredibly bland potato salad

and then I went a little crackerdog with the fruit salad and made a watermelon swan boat

and Damien grilled up a ton of burgers, and we just had chips and soda and ice cream.

Damien reconfigured his Interchangeable Cinderblock Meat Altar Situation, and now it has more air circulation and more even heat.

He is talking about making an Interchangeable Cinderblock Smoker Situation, too. You may think we’re complete rednecks, but we actually buy our cinderblocks NEW, so you tell me. 

TUESDAY
Cookout part 2!

Tuesday I cooked the hot dogs we decided not to bother with on Monday, and we basically just had that meal again, with different meat. No complaints. 

Also on Tuesday, I drove the kids to school and every single person who stepped into that car made the same “urk” noise, so I decided it was Time To Find Out What That Smell Was. Got some trash bags, got a pack of baby wipes, set up some music, and prepared myself to launch into a long, arduous search into every nook and cranny to root out the mysterious source of the odor. 

I open the door, and right there on the floor is this.

Maybe we are rednecks after all. 

WEDNESDAY
Pork ramen

Wednesday I went on a bit of a cleaning rampage and cleared out the mountain of scraps and flowerpots and bits of fencing and old rugs and broken tools that I’d been flinging onto the back stairs. I didn’t take a before picture, but this is the after:

Okay, yes, we are definitely rednecks. I see it now. But we’re rednecks who try! Gonna try to get a dryer up those stairs, that’s what we’re gonna try.(Yes I know I need to do something about all that unfinished wood. It’s on my list. It’s on my list!)

Wednesday I put about three hundred sunflower seedlings into the ground, from seeds I gathered from last year’s most successful flowers. I want PHALANXES of sunflowers this year. I have a long row of them in front of the marsh,

a little sprinkle by the pool where some day lilies appeared, a few next to each light post around the patio, and a line of them in front of the trash enclosure. I also moved the last of the cosmos and zinnia seedlings into pots and found spots for them. I think everything I planted over the winter has a home now!

For supper, I had a hunk of boneless pork whatnot, so I sharpened up my knife and cut it really thin, then pan fried it a little bit, then added a bunch of Chinese five spice and a little soy sauce and finished cooking it. Made a giant pot of ramen, soft boiled some eggs, and served it all up with chopped scallions, sugar snap peas, and spinach, and crunchy noodles. 

Delightful. I am steadfastly refusing to find out what good ramen tastes like, because the kind that comes in a case and shrink wrapped in orange plastic is cheap and we like it, and I don’t want to ruin that. 

THURSDAY
Pork gyros

Thursday, I cannot even begin to explain how the universe tried to thwart me. Really unprecedented levels of attempted thwarting! I knew it was gonna be a busy day, even pre-thwarting, but I had already cooked all the easy meals for the week, so I started in and prepped pork gyros first thing in the morning.

Here’s the marinade recipe, which is pretty basic but tasty, and it does make the meat super tender

Jump to Recipe

and I made a big bowl of yogurt sauce

Jump to Recipe

Oh! And I finally got to use my mother’s day present from Clara, which is a handmade juicer. 

Works GREAT. The ceramic pointy thingy takes way more pressure than plastic, and the spout poured very smoothly, which is harder to design than it looks. She’s getting really good.

Then thing started to go a little bit south. But the upshot is that, against all odds, I got Millie’s replacement fall detection sensor set up and tech support APOLOGIZED TO ME AND SAID I WAS RIGHT. So there! And I was only a few minutes late to the school concert, which they were actually calling a “song showcase,” for reasons which are not entirely clear to me, except that I would not have called that a concert, either. I did get there in time to hear one of the kids say into the microphone, “And [kidname], [kidname], and [kidname] will be our socialists” and the music teacher leaped like an antelope over to that microphone and said, “SOLOISTS.”

This happened mere minutes after our golden haired god hero was unjustly and outrageously convicted on 34 bogus felonies in a banana republic-style kangaroo court with an upside down flag!!!! So IT’S ALREADY HAPPENING TO OUR CHILDREN, just like he warned us. But we did not listen.

The good news is, the gyros were great. A complete mess, but still very delicious. 

I made the mistake of trying to open the pita and fill it with meat, rather than rolling the meat up in an intact pita; and I completely forgot to gather fresh mint; and the fries were underdone. But it was extremely late and we were so hungry, and it tasted heavenly. 

FRIDAY
Ravioli

The ravioli I promised but did not deliver last week! But accidentally bought sauce for twice, so now we have so much effing sauce! Maybe I can put it on a buy nothing group. Maybe I’ll put myself on a buy nothing group. 

I do have these chive blossoms

that are clearly at their peak. I’m not a big fan of infused oils – the bacteria threat worries me – but I think I may try frying them. 

Oh! But last night I found a WHOLE OTHER JAR OF MARIGOLD SEEDS.

I may actually offer those on buy nothing, because I don’t know if I have it in me to till anymore ground this year, and every spot that’s open is already sprouting to the max. 

Like I said, a good May. Really good May. 

 

Print

Oven-fried chicken

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

  1. 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.

  2. 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.

  3. 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.

  4. Lay the floured chicken in the hot pan, skin side down. Let it cook for 25 minutes.

  5. Flip the chicken over and cook for another 20 minutes.

  6. Check for doneness and serve immediately. It's also great cold.

Print

Marinade for pork gyros

Marinate thinly-sliced meat for several hours, then grill over the coals or broil in the oven. Serve wrapped up in pita with cucumbers, tomatoes, french fries, hot sauce, and yogurt sauce. This marinade is enough for about five pounds of meat. 

Ingredients

  • 4 medium tomatoes diced and smashed a bit
  • 2 onions grated
  • 2 Tbsp oregano (or a large handful of fresh oregano, chopped)
  • 1/2 cup olive oil
  • 3/4 cup lemon juice
  • 2 Tbsp paprika
  • 12 cloves garlic, crushed or minced
  • kosher salt and pepper
Print

Yogurt sauce

Ingredients

  • 32 oz full fat Greek yogurt
  • 5 cloves garlic, crushed
  • 1/4 cup lemon juice
  • 3 Tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp pepper
  • fresh parsley or dill, chopped (optional)

Instructions

  1. Mix all ingredients together. Use for spreading on grilled meats, dipping pita or vegetables, etc. 

 

The apostles after Judas

People like to make fun of the apostles for sort of bumbling around and having silly arguments and not getting the point. But let’s be fair. How could they be anything else but in a shambles?

I was struck recently by the Gospel passage where, after the ascension, the remaining 11 apostles were trying to choose a replacement for Judas. They talk it over and narrow it down to two men, and then cast lots, asking the Holy Spirit to show them which one it should be.

This is a story we all know. Judas betrays Jesus, Jesus dies, Jesus rises again, and the apostles find a replacement so there are 12 of them again. It sounds straightforward and sensible because we’re familiar with it.

But they weren’t! They had no idea what would happen next, but it must have seemed like anything was possible. Think of what they had been through just in the last several weeks.

Just a very short time after they met Jesus and found out who he was and left their old life utterly behind, they saw him betrayed by one of their own, and then arrested and tortured and executed. Then they buried him, and then they saw him alive again, and then they had various insane conversations with him, and then, just as they were expecting him to restore the kingdom of Israel, he went back up to heaven. Talk about religious trauma. I’m actually amazed that they managed to function at all, much less hold a meeting and rationally figure out what to do next.

I’ve been thinking specifically about how shaken up they must have been by the realization that Judas, who lived and ate and travelled with Jesus just as they did, was capable of such monstrous betrayal. I wonder whether this inexplicable horror put their own faith into doubt, or made them wonder how a person can tell when they’re first diverging from Jesus, and what can be done about it. It’s an especially awful pain when you’re wounded by one of your own. It changes not only how you think of the aggressor, but how you think about yourself.

In Acts, they say that Judas “turned aside to go to his own place,” indicating that what he did was a choice (and one they’ve clearly been talking about with each other); but previously, Jesus said, “None [of the apostles] has been lost except the one doomed to destruction so that Scripture would be fulfilled.” It is hard to avoid the idea that, even as he turned aside from Jesus, he was still acting as part of God’s plan. He had free will, because every human being does—but at the same time, God’s work of salvation is sometimes carried out by people who aren’t trying to do any such thing.

These are deep waters. I am not up to the theological task of addressing how God’s plan and free will work together. But I do know that, when we are in deep waters, God gives us something to keep us afloat.

As I said, the apostles must have felt like everything they thought they knew had been called into question. But what they did next was, for once, the best possible course of action. They discussed the situation and the possibilities, and then they prayed for guidance, and then they moved ahead.

There is really no other way to proceed in life, when you’re not sure what to do next: Talk it over with people who know the Lord, and do our best to use our intellect, and then leave it up to God to bring good out of what we ultimately decide. For people who believe both in providence and free will, what else can we possibly do?

But I wasn’t kidding when I said the apostles had been traumatized. Far too many Catholics know how it feels when someone you thought you could depend on turns out to be a traitor, and does something so unspeakable that it makes you feel like absolutely anything could happen, and nothing is secure, and everything you thought was solid ground can shake and tremble and even crumble into dust. And they know what it feels like to realize that, in the aftermath of that earthquake, you have a decision ahead of you: You can either live in the rubble, or you can start to rebuild.

Neither one is appealing when you’ve been wounded. Both are overwhelming. Just when you’re starting to realize how weak and confused and helpless you really are, that’s when you’re confronted with an enormous task.

And this is why I’m especially impressed with how calmly the apostles moved forward as they chose a replacement for Judas….Read the rest of my latest for The Catholic Weekly. 

Image: Duccio di Buoninsegna, Appearance On the Mountain In Galilee Public domain, via Wikimedia Commons

What’s for supper? Vol. 379: Lilac jelly! It’s a thing!

Happy Friday! I hope May is as great where you are as it is here, because my May is going GREAT. It’s so pretty and it smells so good, and the air is soft and warm, and everything is growing like crazy. So many delicious smells to smell!

So many delicious bugs to eat!

Here’s what we non-ducks ate this week: 

SATURDAY
Potluck

Saturday I did part of the shopping, and then we went to a faith formation dinner. I signed up to bring fruit, and planned to make a fruit salad, but while at the store I felt a profound need not to make a fruit salad. Chopping! Who needs chopping? So I made a platter of grapes, bananas, and clementines, and it was fine. Even washed the grapes. And I even remembered to bring my platter home. 

That reminds me of the time my parents went to a potluck event, and brought a fruit salad. One of my siblings was going to a fancy, toney private school in the Old Money part of Massachusetts, and our family always felt massively out of place, real bumpkins. So when it was graduation and they were supposed to bring a dish to share, they decided that regular fruit salad was too pedestrian, and an exquisitely fragrant custard studded with summer delights would hit just the right note and impress everyone.

So they made it, and followed the recipe exactly. But as you know, custards can be finicky, and my parents weren’t exactly practiced chefs anyway. So what they ended up with was a bowl full of something that tasted fine, but looked exactly like someone had eaten a lot of fruit out of a bowl, and then been sick right back into that bowl. 

BUT FOR SOME REASON, they decided to bring it anyway. I feel like the two-hour trip in the early summer sun can’t possibly have helped the custard situation much, and neither could the extra couple of hours in the car while the graduation went on. You have to understand, my family wasn’t the kind of family that owned, like, ice packs or anything. Somehow. So when it was time to eat, they went ahead and set this bowl of pale yellow fruit puke on the table with an optimistic ladle, in among the canapés and finger sandwiches, and slunk away to mingle.

Nobody ate that fruit puke. Not even one scoop. It just sat there in vomitous shame, getting more and more thoroughly cooked in the sun. And when the ceremony and the luncheon were over and people were reclaiming their serving dishes, my parents couldn’t bring themselves to admit that she shame custard was theirs. So they just left. 

That’s it. That’s the whole story. I don’t know why this seems so funny to me. I just imagine the long tables are still set up in the charming English-style garden to this day, all the students long gone and grown, all the parents and teachers dead and half forgotten, the ragged tablecloths flapping in the wind in the tall grass, and at one end, alone in the moonlight, one Havisham fruit salad. It waits and waits, fruitlessly. Which is funny, because it’s a fruit salad. 

Anyway, people at the church ate my damn bananas.

Saturday evening, Corrie desperately wanted to get into the pool, even though it was like 51 degrees out. So she did (and turned bright red), and Benny and I kept an eye on her while plucking lilac petals.

WHY, you may ask? Because I found out (a) lilacs petals are edible and (b) you can make them into jelly! I started it Saturday evening and finished it Sunday. I’ll go ahead and go through the rest of the week first, and then we shall return to jelly. 

SUNDAY
Chicken caprese sandwiches, cheezy weezies

Sunday I had to finish the shopping. Normally, shopping takes me three hours, but when I break it up into two days, it takes 46 hours. I don’t know why this is so, but anyway we had sandwiches. 

It was still a tiny bit nippy outside, but I was committed to eating on the patio anyway. Love it. 

MONDAY
Pulled pork on fries with cheese and onions

Monday, it suddenly warmed up, but menu is menu, so I started some pulled pork, and then was so delighted to finally get to meet my friend and fake sister-in-law, Elizabeth! (She is my sister’s husband’s sister.) We had a wonderful morning and we are very simpatico. Got home, ran around doing errands, and finished up dinner. 

The pulled pork was this recipe, with apple cider vinegar, cumin, jalapeños, and cloves

Jump to Recipe

and it turned out okay, but kind of tough, I forget why, but it was my fault. (If you follow the recipe, it won’t turn out tough.) But I made a bunch of french fries, put out a bottle of BBQ sauce, sliced up some red onions, and heated up some of that disgusting cheese sauce that comes in a jar, and man, it was a tasty bowl of yum.

Good stuff. 

TUESDAY
Santa Fe Chicken Salad

Tuesday I had a bunch of boneless, skinless chicken thighs, and asked myself, “What would I do if I were on TikTok?” So I sprayed them with olive oil spray and sprinkled them heavily with Taijin chili lime seasoning, and roasted them in the oven. Then I cut them up and sprinkled the pieces with even more Taijin chili lime seasoning. 

Got out a tub of mixed greens and set it out with the chicken, along with those crunchy fried onions that come in a tub, cucumbers, cherry tomatoes, shredded pepper jack cheese, and chipotle ranch dressing, or something along those lines. 

I also had some kind of weird Aldi corn chips that were “street corn” flavor or something. They really tasted like corn! And this marks the day when I suddenly realized that regular corn chips don’t actually taste like corn. 

Anyway, great meal, very Sante Fe (or whatever). 

WEDNESDAY
Beef teriyaki stir fry, rice, berry lassi

Wednesday, people had been agitating for a stir fry, so I got a hunk of beef for a treat, and sliced it as thinly as I could (it was half-frozen, which helped) and let it marinate in soy sauce and a little sugar and mirin. I also defrosted a couple of bags of frozen mixed vegetables (I guess broccoli, carrots, maybe some pea pods, and water chestnuts).

I looked at a bunch of teriyaki sauce recipes, and for some reason they all looked annoying, so I just made something up. 

I heated up some oil and sautéed about five cloves of garlic, minced. We were out of fresh ginger and also brown sugar, so I mixed it about a cup of white sugar and whisked that over the heat until it bubbled and turned dark. I threw in about 1/4 cup of mirin and whisked that for another minute. Then I made a little roux with a little soy sauce and quite a bit of corn starch, and whisked that in until it was smooth, along with a bunch of powdered ginger. Then I dumped in a ton of soy sauce and brought it to a light boil. It got nice and thick, which is what I was going for.

I started some rice cooking in the Instant Pot. When it was almost time to eat, I sautéed the meat until it was slightly underdone, added in the vegetables to heat it all up, and then stirred in the sauce. 

Perfect. 

When I was poking around in the fridge that morning, I found some fruit I had bought on the weekend and didn’t use, and it was about to go off. I had cherries, strawberries, and blueberries. So I sliced them all up and put them in the freezer in the morning. 

While supper was finishing up, I dumped them in the blender

and then added in a bunch of plain Greek yogurt, some lime juice, and I think sugar, and a few ice cubes. 

Is this a lassi, or just a smoothie? I’m not sure. But it was a very hot, humid day and the drink was not as thick as I was hoping, but still sweet, berryful, and very refreshing

if a slightly weird accompaniment for beef teriyaki stir fry.

Anyway, we liked it.

THURSDAY
Mussakhan and taboon

Thursday was still super hot and humid, but I only had one meal left on the menu, so I forged ahead and made this mussakhan (Palestinian roast chicken with sumac and onions) from Saveur. I started the chicken marinating in the morning, but discovered I was very low on sumac, which is sad. 

A couple of hours before dinner, I started some taboon dough. Last time, it turned out incredibly fluffy and lovely, but for some reason I had a bad feeling about this dough. But menu is menu, so I forged ahead. Gotta forge ahead. 

When it was about an hour before dinner, I started the chicken roasting in one big pan, and then about twenty minutes before dinner, I got the dough in the other big pan and put that in the oven.

I crowded the chicken a bit, so it wasn’t crispy golden, but still quite delicious. And the taboon was, as I feared, a tiny bit dense and tough. But lookit: Two pans of wonderful savory meat and fresh bread for all, coming out of the oven at the same time

Can’t beat that. I toasted up some pine nuts in oil and chopped up some parsley, and then I put the chicken on the bread and the pine nuts and parsley on the chicken, and the family started grabbing for it before I could even get a picture

So that’s a good sign! Especially since I had to drag everyone out of the pool to come eat. 

If you are thinking of getting a pool, which I heartily recommend, the thing you should know is that the kids will always mad at you for making them come out of the pool, but yet never happy with you for getting them a pool.

But like I said, the chicken and taboon helped a lot. 

Gotta get my hands on some more sumac, though. 

That reminds me, the sumac tree I cut down about five years ago (because it was overshadowing my rock garden) has come roaring back, and now I need to look up if some sumac is poisonous or what, and how to tell, and how hard it is to get sumac from a sumac tree, if it’s not poisonous. 

But gosh, those pine nuts are nice. Did you know they are actually from pine trees? For some reason I assumed they weren’t, but they are. I have no intention of harvesting my own pine nuts, though. I will continue to pay 30 cents a nut, or whatever it is, and then be late with the electric bill. Worth it. 

FRIDAY

I just realized I said I would get ravioli, but I forgot. I forgot a lot of stuff. On Thursday, we were talking over the logistics of Friday. It was one of those cat-fox-basket of corn situations, except the cat needs new tires and her husband has to be in Newport to talk to the county attorney or something, and the upshot was that I decided: School? School?? A sweet, warm Friday in May is no time to send kids to school. So we stayed home. Fight me. In lieu of bedtime Thursday night, I made a fire and the kids roasted marshmallows. No ragrets.

I do have to get some ravioli, though. 

So, now, here is how I made the lilac jelly!

I was following the recipe from Lord Byron’s Kitchen, but I fiddled with it a little bit, for no reason whatsoever. And in fact Lord Byron, if that is indeed his name, says you will need to add blueberries or blackberries to it if you want it to turn pink, but that turned out not to be the case — either because of the aforementioned fiddling, or maybe I just have pinker lilacs, I dunno. 

I picked enough bunches of blossoms to fill up my biggest stock pot, and then we plucked off the petals, trying to get as little of the green in there as possible. 

It took QUITE SOME TIME. But Benny is very pleasant to chat with.

We finally got them all done and we ended up with more than the eight cups the recipe called for. I rinsed them in a colander and then the next step is to steep them. I used the proportions of the rest of ingredients called for, even though I had extra petals. So I ended up with 11 cups of petals and eight cups of water, and I boiled that.

And I was like, ooh, he’s right, this is not gonna be pink or purple or anything nice, oh well.

It said to let it steep for four hours, but I put it in the fridge and went to bed. So it steeped for probably twenty hours. Next day I poured the liquid into a pot, straining it through a double layer of cheesecloth to keep the petals out. 

and it did not look terribly promising. I was pretty resigned to having tannish-yellowish-greenish jelly. 

Then I added eight cups of sugar and 1/4 cup of lemon juice. I think it was at this point that the color started to perk up. 

Then I brought it to a boil again. This is the point where you’re supposed to add the pectin. It calls for 114 grams of pectin. What I had in my cabinet (no, it would not have been possible to check this ahead of time, because I had to go outside and look at flowers) was some pouches of liquid pectin, which is measured in fluid ounces, not grams. They were six fluid ounces each. So I thought about it for a while, and asked my smart speaker, which was not exceedingly helpful. What to do?

Well, if my math is correct, and you want to convert fluid ounces to grams, and six times two is twelve, then that means two pouches is twelve fluid ounces, which is the equivalent of . . . some grams. So that’s what I did. Dumped those grams right in, both pouches of grams.

Then I started to bring it to a boil again.

I don’t even like jelly that much, but I sure do like watching pots of color swirl around. 

As it heated up, a sort of taffy-like foam started to collect on the top, and this is the first time I tasted it to see what was going on in there. 

You’re not gonna believe this, but it tasted like lilacs. I don’t know how else to describe it. Definitely sweet, and of course I could taste a tiny bit of lemon, but mostly it was just . . . floral. Not like rosewater, which I don’t really like, but like lilac. I guess maybe a bit like blueberry or possibly plum, but it was really a new taste for me. Amazing! 

So I boiled it and whisked it for another minute or so, and then let it cool down a bit before pouring it into jars. 

LOOK at this color. 

The recipe has you doing the whole canning water bath thing, but I’m not cut out for that, and I just planned to make refrigerator jelly. 

Lovely, lovely. 

It was the consistency of thick syrup when I poured it into the jars, but either this or another recipe said it could take up to a week to thicken up properly, so I wasn’t worried. 

I gave away a few jars and we have plenty left in the fridge. So far I’ve eaten it on leftover taboon and on Saltines, and I’m absolutely sold. Clara is talking about making shortbread thumbprint cookies (which have a little scoop of jelly on each one). It has thickened up, and is almost the consistency of jelly you’d find at the store, but just slightly looser. 

Oh, and here is the leftover lilac petals, after the liquid was drained off. Poor things! All used up. 

So that’s-a my lilac jelly story. We had SO many lilacs this year, and they seem to be sticking around for an unusually long time; or maybe it’s just that I have more leisure time this year than I usually have, and I’m taking more time to enjoy the lilacs. Or maybe I don’t have more time, and I’m just recklessly choosing to use what I have with messing around with flowers! Either way, I’m very grateful. And I have jelly! And it is pink!

Print

Clovey pulled pork

Ingredients

  • fatty hunk of pork
  • salt and pepper
  • oil for browning
  • 1 cup apple cider vinegar
  • 2/3 cup apple juice
  • 3 jalapeños with tops removed, seeds and membranes intact
  • 1 onion, quartered
  • 2 Tbsp cumin
  • 1 tsp red pepper flakes
  • 2 tsp ground cloves

Instructions

  1. Cut pork into hunks. Season heavily with salt and pepper.

  2. Heat oil in heavy pot and brown pork on all sides.

  3. Move browned pork into Instant Pot or slow cooker or dutch oven. Add all the other ingredients. Cover and cook slowly for at least six hours.

  4. When pork is tender, shred.

Staying in your lane is the easy way out

For the last several days, my social media feeds have been wall-to-wall responses to Harrison Butker—maybe about 60/40 jeers and adulation, respectively. I saw such a varied response because I make a deliberate effort to stay in touch with people with all kinds of opinions. I know how easy it is to slip into a bubble, and I don’t want to do that.

If you have somehow blessedly evaded this news story, Harrison Butker is a Catholic football star who gave the commencement speech at little Benedictine College, and even though it was kind of dumb and fairly boring, we can’t seem to stop talking about it.

To address the most odious parts of Harrison Butker’s notorious commencement speech—the blithe dismissal of women toward a life of keeping house and the antisemitic dog whistles—I would direct you to Emily Stimpson Chapman, who has written a clear-eyed and charitable response, as well as a series of essays explaining how men like Butker ended up where they are.

But I’ve been mulling over his recurring theme of “staying in your lane,” and I think he’s actually put his finger on something more apt than he realises.

I fully believe that this is a sincere man who thinks he has arrived at indisputable, bedrock principles of how to live a good, Catholic life, and he wants to share them with the audience because he thinks they need to hear encouragement to do what he does. That’s good, as far as it goes, and he’s definitely right about quite a few things.

One thing was apparently invisible to him, and to much of his approving audience, though: The incredibly thick walls of the bubble he lives in. His speech wasn’t primarily a Catholic speech. It was a bubble speech.

One example…Read the rest of my latest for The Catholic Weekly. 

Image by Theonewhoknowsnothingatall, CC0, via Wikimedia Commons

What’s for Supper? Vol. 378: In which nobody goes to the emergency room

In haste! In haste! For today is a half day, and I have to go get my punkass kids. It is the final day of teacher appreciation week, and I love that they’re topping it off by making all the kids go away. Truly the gift from the heart. 

Speaking of gifts from the heart, this week having been mother’s day week, I decided to make all foods that I like this week. It was a very tasty week! But also very stupid, as you will see. 

SATURDAY
Hot dogs, chips

Well, I do like hot dogs, but this was more about convenience on a shopping day. But I do like hot dogs. And convenience!

SUNDAY
Italian sandwiches, fries, lemon meringue pie with strawberry compote

Damien shopped for and put together these excellent sandwiches (toasted baguettes with red pesto, olive oil, and vinegar, with provolone, prosciutto, capicola, sandwich pepperoni, tomatoes, and fresh basil), and made fries

and Clara made some wonderful pies, using my pie crust recipe

Jump to Recipe

and the filling and meringue from Sally’s Baking Addiction,

plus, as you can see, a layer of homemade strawberry compote between the lemon and meringue

Absolutely splendid. Perfect. I wish I had gotten pictures from the morning, when she made it, because by dessert time it had gone the way meringues tend to go, but it was still airy and wonderful. 

All the kids came over, and showered me with thoughtful and delightful presents. I spent most of the day following my heart, which meant working on my bog bridge. I worked on it off and on throughout the week, when I had 45 minutes to spare and it wasn’t raining, and it’s almost ready to put in place! I AM VERY EXCITED. In fact, at one point I got a little over-excited. As you will see. 

MONDAY
Fajita beef bowl, pineapple

London broil was on sale, so I got a bunch and sliced it up thin and marinated it most of the day in this yummy marinade

Jump to Recipe

I did all the prep work in the morning: Sauteed some sweet peppers, roasted some corn, chopped cilantro, cut up some limes, and found the shredded cheese, sour cream, and corn chips, and I prepped the rice in the Instant Pot. Sometimes we also have black beans with this dish, but we just had them last week and I just wasn’t bean ready yet. We also usually have chopped scallions, but I forgot. 

Before dinner, I cranked up the broiler and (to be honest, slightly over)cooked the meat

and I piled up my bowl with rice and meat and toppings and ate outside with the birdies. 

Oh, I also cut up the pineapple I meant to serve last week. Lovely meal, very popular. 

TUESDAY
Two pizzas, not three

On Tuesday, I was super busy all day with I don’t even remember what, so I as soon as I got home in the afternoon, I made three pizzas very fast. One olive, one half plain and half Hawaiian using the leftover pineapple from Monday, and one pepperoni using leftover pepperoni from the Italian sandwiches. We had a lot of pepperoni left, so I was pretty lavish with the toppings on this.

Feeling very brisk and accomplished, I preheated the oven, set the pizzas on the counter, and asked Elijah to put them in at 5:10. Then I went outside to work on my bridge. 

I was slapping wood stain on as fast as I could, and even though I was increasingly covered with wood stain and blackfly bites, feeling pretty great about life in general, when Elijah comes out and says, “You don’t have to come inside or anything, but how many pizzas are there?”

I say there are three. I’m the tiniest bit annoyed, because it’s not like it’s a big kitchen or something. Three extra large pizzas, pretty much front and center, can’t really miss them. Definitely three pizzas. 

He says, “Okay, I can only find two. And there is an empty pan.” 

So of course I go inside, and he is correct. Two pizzas which are now in the oven, and one pizza pan, still on the counter, with smears of grease and flour on it.

WHAT COULD HAVE POSSIBLY HAPPENED TO IT? 

What indeed.

Now, you know I’m sharing this story because the dog did not die. I will also confess that we did not take him to the vet. If we took that dog to the vet every time he ate something stupid, we’d be investigated by GoFundMe for an implausible number of emergencies. 

And to be honest, we weren’t 100% convinced it was the dog who made the pizza disappear. First we searched all over the house in case it somehow . . . left. Which sounds dumb, but it was very strange! The pan was there, the pizza was gone. We thought of the cat, who does steal whatever food he can carry and has no conscience at all. And we thought of, uh, other possibilities

And the dog seemed fine! He wasn’t bloated or uncomfortable or acting like his butt was any more haunted than usual.

But we couldn’t think of any other place the pizza might have gone, besides down his gullet. He does have very poor impulse control, even for a dog. 

The danger is that the dough would expand in his tummy and do terrible twisty things to his innards, or that it would produce alcohol and poison him from the inside out. Soooo Damien stayed up until 2 a.m. observing him. That makes nine full hours after the dog apparently ate the raw pizza. He did burp. And that was all. 

Friends, this is the almighty power of a boxer’s digestive system. You can judge us if you want for not taking him to the ER, but Sonny himself would give you some side eye for that. 

Well, maybe not a side eye, because his eye placement doesn’t really allow for that, but he would do his best. Sonny always does his best. As do we all. 

WEDNESDAY
Sweet spicy Korean meatballs, sweet pepper lo mein

New recipe! I came across this recipe for gochujang meatballs with apricot glaze and couldn’t look away. I followed the recipe exactly, except that I used fresh ginger instead of powdered. Super easy, and it was fab. Tasted like party food. You just mix up the meatball ingredients and bake them, and then roll them around in the heated glaze which is just three ingredients, and serve.

I had already served rice that week and I was planning to do it agin, so rather than making rice as a side, I made a vegetable lo mein, as you can see. I usually make lo mein with linguine or fettuccine, but this time I had some very thin Chinese noodles I had grabbed at the International Market. They boiled up in no time, like two minutes, which was fun. I did my easy lo mein sauce

Jump to Recipe

I sauteed up some minced ginger and garlic, then added the leftover sweet peppers, then a little mirin, then the noodles and sauce and heated it all up. Delicious. The whole meal came together, start to finish, in like 45 minutes (moving fast). 

Definitely making these meatballs again. They tasted like party food. They would also be good, maybe even better, with ground turkey.

THURSDAY
Chicken biryani, giant taboon

I’ve had biryani on my mind for a few weeks, so today was the day. This recipe calls for chicken thighs, and that really is the superior kind of chicken for it, but what was on sale was chicken ribs, so that’s what I used. 

I also used actual basmati rice, which I sometimes am too cheap for. I had forgotten this, but it cooks up much faster than short grain white rice; so if you struggle with getting the rice cooked all the way through with biryani, it definitely helps to have the right rice! Anyway I anticipated undercooked rice, so I made the biryani in the morning and put it in the slow cooker for the rest of the day, which generally takes care of any chompy rice by dinner time. 

Turned out great. This being Mother’s Choice week, I did not omit the golden raisins, which the kids don’t like. But they’re easy to pick out, so that’s what they did.

And maybe I went around after dinner and ate up all the little plump, savory, leftover golden raisins on their plates, who can say. Maybe I’m the one who ate the pizza!

(I did not.) So, the chicken breast was a little bit dry, as I expected. Still a wonderful dish. I keep thinking I might try a different biryani recipe, but everyone likes this one, so why. 

At the last minute, I decided to make a Giant Taboon. My naan is kind of hit or miss, mostly miss, and it was too late to start it anyway, but taboon is fast and easy and delightful. Five minutes to put the ingredients together, an hour to rise, ten minutes to rest the dough, and 10-15 minutes to bake. I called everyone down for supper, and then I pulled this lovely pneumatic lady out of the oven:

I made it with a big rolled lip out of force of habit, because I usually make tabboon to go along with mussakhan (Palestian chicken with sumac and red onions) and you serve the chicken right on top of the bread

and I like to make a little lip to keep the juices in. Aghh, I gotta make mussakhan again. It’s so good. 

Oh, I’m almost at the end of the week and I didn’t tell you about my leetle misadventure with wood. The short version is that I had already cut away the rotten wood, replaced it with sound wood, and attached cross pieces on, and stained the underside; and also retrieved the pieces I already laid into the swamp before I realized I really needed to stain them. So then I wanted to flip the two long pieces over so I could stain the other side; but I couldn’t do it the horizontal way, which is easier, because I didn’t want to snap the cross pieces off

So I did what any mother would do: I dragged the kids into it. Four of us hoisted up one short end and carefully walked our hands down until it was basically standing on its end. Then I was like, “Okay, now just me and Lena, and everyone else get out of the way, and Lena, you stand to the side, because it might leap out!” 

You know this is a dumb story. Dumber than the dog eating the whole raw pizza, because his excuse is that he is a dog, whereas I am a college graduate and this was a very dumb idea. 

So we gave it a big shove, and of course it did leap out, but not like I expected, and it thwacked both me and Lena so hard that we both fell down and its fwiggen lucky we didn’t both have multiple broken bones. Do you want to see my leg?? 

Well, I just spent kind of a long time trying to figure out how to insert some code for one of those “click to see image” things, but I’m too full of raw dough, I mean I can’t figure it out, but for some misbegotten reason I really want to show you my leg, which isn’t even that bad. Lena’s is much worse. I’ll put the image at the end of the recipes, and if you are really motivated, you can scroll all the way down and see my leg. I find bruises fascinating, and this one kind of looks like a leaping rabbit. Madeline would be proud.

Oh, so then the long piece was somehow suspended in the air like this

I slapped a bunch of stain on it and dragged a tarp over it just as it began to rain, because I may be an idiot, but I’m not really sure how this sentence is supposed to end.

Damien promised that, when I was ready to flip the second long piece over, I should call him and he he would come over and say, “No, not like that! You’ll get hurt!” (He also said he would help flip it over.) This is what you call traditional marriage roles, and I didn’t even have to become a football player to figure it out. 

P.S. The dog did go to the vet today for his shots, and they confirmed that he is fine, and just likes pizza. Who among us. 

FRIDAY
I don’t know. 
I was planning tuna boats, but Moe and Eliora are coming over, so maybe I will take it up a notch. Or maybe not! Maybe I will throw some wood at them and pretend I thought they ate the pizza. This is MY WEEK, and I can do what I want! Which always turns out well. 

 

Print

Beef marinade for fajita bowls

enough for 6-7 lbs of beef

Ingredients

  • 1 cup lime juice
  • 1/3 cup Worcestershire sauce
  • 1/2 cup olive oil
  • 1 head garlic, crushed
  • 2 Tbsp cumin
  • 2 Tbsp chili powder
  • 1 Tbsp paprika
  • 2 tsp hot pepper flakes
  • 1 Tbsp salt
  • 2 tsp pepper
  • 1 bunch cilantro, chopped

Instructions

  1. Mix all ingredients together.

  2. Pour over beef, sliced or unsliced, and marinate several hours. If the meat is sliced, pan fry. If not, cook in a 350 oven, uncovered, for about 40 minutes. I cook the meat in all the marinade and then use the excess as gravy.

Print

Basic pie crust

Ingredients

  • 2-1/2 cups flour
  • 1/2 tsp salt
  • 1-1/2 sticks butter, FROZEN
  • 1/4 cup water, with an ice cube

Instructions

  1. Freeze the butter for at least 20 minutes, then shred it on a box grater. Set aside.

  2. Put the water in a cup and throw an ice cube in it. Set aside.

  3. In a bowl, combine the flour and salt. Then add the shredded butter and combine with a butter knife or your fingers until there are no piles of loose, dry flour. Try not to work it too hard. It's fine if there are still visible nuggets of butter.

  4. Sprinkle the dough ball with a little iced water at a time until the dough starts to become pliable but not sticky. Use the water to incorporate any remaining dry flour.

  5. If you're ready to roll out the dough, flour a surface, place the dough in the middle, flour a rolling pin, and roll it out from the center.

  6. If you're going to use it later, wrap it tightly in plastic wrap. You can keep it in the fridge for several days or in the freezer for several months, if you wrap it with enough layers. Let it return to room temperature before attempting to roll it out!

  7. If the crust is too crumbly, you can add extra water, but make sure it's at room temp. Sometimes perfect dough is crumbly just because it's too cold, so give it time to warm up.

  8. You can easily patch cracked dough by rolling out a patch and attaching it to the cracked part with a little water. Pinch it together.

 

Print

basic lo mein

Ingredients

for the sauce

  • 1 cup soy sauce
  • 5 tsp sesame oil
  • 5 tsp sugar

for the rest

  • 32 oz uncooked noodles
  • sesame oil for cooking
  • add-ins (vegetables sliced thin or chopped small, shrimp, chicken, etc.)
  • 2/3 cup rice vinegar (or mirin, which will make it sweeter)

Instructions

  1. Mix together the sauce ingredients and set aside.

  2. Boil the noodles until slightly underdone. Drain and set aside.

  3. Heat up a pan, add some sesame oil for cooking, and quickly cook your vegetables or whatever add-ins you have chosen.

  4. Add the mirin to the pan and deglaze it.

  5. Add the cooked noodles in, and stir to combine. Add the sauce and stir to combine.

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.

 

WATCH OUT, HERE COMES A PICTURE OF MY LEG 

Probably not as bad as you were expecting, with all that build-up. But doesn’t it look like a rabbit? 

What’s for supper? Vol. 377: In which we make it through the week in one piece

Happy Friday! I truly don’t know what I did this week. It felt dramatic and exhausting, and yet I don’t have very much to show for it. Unlike the natural world, which is putting on a completely spectacular show this spring. Every last little thing is absolutely laden with blossoms. We’re still not quite safe to plant most things outside, here, but I’ve been starting all the seeds I can get my hands on indoors. When I finally move everything into the garden, the house is going to feel huge and empty! 

Someone was asking me WHERE I put all these open pots of soil, and the answer is: On windowsills, on countertops, on chairs,

and on shelves that I’ve cleared off and stuffed all the former occupants in bags. Of. But the real answer is, I don’t have babies or toddlers. That turns out to be the solution to a lot of things! Simply have ten children, rest up for nine years, and then you can start some seeds.

The other answer is that I’ve been using the cold sowing technique indoors, as well as outdoors, meaning I use juice bottles and milk jugs and salad and  strawberry cartons, add drainage holes if necessary, cut the top 2/3 off but leaving a hinge, fill the bottom with soil and plant some seeds, water it, and then tape it shut. This not only makes it harder to spill if someone knocks it over (we do have an extremely naughty cat, who doesn’t mind walking on toothpicks), but if you’re bad at remembering to water seedlings, this is the method for you.

It’s basically a little terrarium, and you do need to water it occasionally when you notice no droplets condensing on the top, but none of this “keep soil evenly moist” nonsense. 

Anyway, this year I have started: Marigolds, sunflowers, zinnias, creeping veronica, cosmos, and morning glories; basil, garlic, pumpkins, butternut squash, and eggplants; and I just put some gladioli and clematis in the ground, plus a Sarah Bernhardt peony root.  I have sugar snap peas and glass gem corn that will probably do better if I sow it directly outside. May 30 is the magic day! But this weekend, I will take the straw covering off my strawberries and asparagus. And the rhubarb is visibly growing day to day. The Brussels sprouts survived the winter, but I think I’ll pull them out, because I’m a little tired of them. Definitely doing more collard greens this year. I am also going to direct sow more sunflowers, marigolds, and cosmos with the rest of the seeds I saved from last year. I know some people do ten times this much every year, but this is by far my most elaborate planting effort, and I’m pretty excited!

Anyway, five paragraphs in, let’s talk about food. Here is what we ate this week: 

SATURDAY
Chicken salad with blueberries and almonds

Saturday, shopping day. Nothing spectacular, but a pleasant salad of roast chicken breast on greens with almonds and blueberries. This salad is better with feta cheese or goat cheese, diced red onion, and some buttery croutons, but I made up for that by eating it outside, which is the butteriest crouton of them all

in a certain sense. 

I need to figure out what’s going into the St. Joseph garden once the tulips and daffodils pass by. It’s shaded about half the day by the peach tree, and I’d love some suggestions for a bright perennial or two I can plant on top of/alongside bulbs!

SUNDAY
Chicken shawarma, pita

Sunday was Cinco de Mayo, but I hadn’t planned anything spectacular, and Clara is home for the summer and Moe was over to learn how to change oil, so I changed it to Shawarma de Mayo.

Same old yummy shawarma recipe

Jump to Recipe

except maybe I bumped up the hot pepper flakes a little, because it did taste a little peppier than usual. No complaints! Boneless, skinless chicken thighs is the best kind of chicken for this dish.

I also decided to make pita, and I’m not really happy with the recipes I’ve tried in the past, so I tried a new one, because I was enthralled by the sheer puffiness of the photo in this recipe. This one had you fry the pita for thirty seconds on one side, then thirty seconds on the other, then brush it with oil and fry another five minutes, flipping it frequently. I thought six minutes sounded excessive, but I’m trying to swear off going straight from “why does my food never turn out like the picture” to “she’s crazy, I’m not doing that” to “why does my food never turn out etc etc,” so I did it by the timer. 
GUESS WHAT? The pita burned. 

This doesn’t look too burned, because I wised up about halfway through and decreased the time and temperature, but I’m telling you. I have some kind of middle eastern curse on me, and my pita just never turns out, no matter what I do. I mean everybody ate it and said nice things about it, but I was a little sad. 

Can’t be too sad when you’re eating shawarma with tomatoes and cucumbers and olives and feta cheese and parsley and garlicky yogurt sauce, though. 

Simply can’t! 

MONDAY
Shepherd’s pie

Speaking of Cinco de Mayo, the local supermarkets seem to have noticed that there’s some trickiness around an overwhelmingly white population suddenly making a lot of tacos and margaritas on May 5 because it’s the Fourth of July or something; so they hedge their bets by putting ground beef on sale and suggesting some chili recipes, but not saying why. 

It’s possible I’m overthinking this, but I do spend a lot of time looking at supermarket flyers, and I know I’m right. The upshot is that I bought quite a bit of ground beef, and for Cuatro de Mayo I made shepherd’s pie. 

I remembered that I had written a wonderful recipe for this

Jump to Recipe

so I checked it out, and discovered that you guys are very polite, and never mention how terrible my recipes are. I didn’t, for instance, feel the need to write down ANY MEASUREMENTS. The recipe is basically, “Hey, remember how good shepherd’s pie is? You should make that! With corn.”

Sorry about that. Anyway, I did make that.

But for some reason I can’t remember, I put tin foil on the top and then left the house. I texted one of the kids to remove the tinfoil toward the end, and when I got home, I turned on the broiler to brown it up. This gave the potato top a nice crisp top, but unfortunately the inside had kind of steamed inside the foil, so it was just so gloppy when I served it up. 

Or maybe I made the white sauce for the meat too thin because I hadn’t written down any proportions, who can say. It tasted great. Just kinda gloppy. 

Also on Monday, I suddenly faced a truth I had been avoiding: The wooden ramps I was planning to make into the bog bridge has some very rotten spots on it.

So I dragged out the reciprocating saw, which is a truly terrible tool. It seems designed, in a way that other power saws aren’t, to turn on you and carve you up. So I was talking out loud to myself, as you will not be surprised to learn that I do, and I said, “Oh, I hate this machine. I’m always afraid I’m going to hurt myself” and then immediately whacked myself in the eyeball with the end of the power cord. 

This minor injury apparently propitiated the power tool gods, and I didn’t lose any limbs or even digits. I did cut off a bunch of rotten wood, which was satisfying

and then got out the drill, which doesn’t scare me as much, and screwed on a long beam to replace the part I had removed. Got that on nice and tight.

Then I noticed that the new beam also had a rotten part.

Then I said some other things out loud to myself, and went inside. 

TUESDAY
Burgers, party mix, corn, birthday cake

Tuesday was Moe’s birthday, and he requested burgers. That’s a can do. 

He asked for a chocolate cake and to be surprised with the decoration, even knowing what . . . mixed . . . results this can sometimes yield. But I had a brain wave and remembered that he used to be absolutely crazy about One Piece. I remember some rides home from school where it was nothing but him shouting “AND THEN THE MONKEY WHO HAS BILLIARD BALLS FOR HANDS ATE THE MAGIC TOOTSI FRUITSI BEAN AND HE GOT THE POWER TO MAKE PEOPLE THINK HE WAS A POTTED PLANT EVEN THOUGH HE WASN’T ACTUALLY AND THAT’S HOW HE DEFEATED THE SEWING MACHINE CLAN THAT LIVES ON THE ISLAND OF PICKLE JUICE” while I just focused on not driving off a bridge. Apparently it’s actually a fairly tragic story, but that part eluded me, because of all the shouting. 

The thing I do know about One Piece is that is has a logo that is mostly made of circles. So I says to myself, I says, this is a job for fondant. I haven’t really used fondant before, and it turns out they are not kidding when they say you should wash your hands a lot. Which I did, but it was still one of my smudgier cakes. But he liked it!

I liked working with fondant. Gum paste is good for molding 3D figures, but the fondant was super easy to roll and cut flat shapes. I was rushing, so I didn’t make it as smooth or even as I might have, but I know how to if I have time next time!

And I, perhaps alone in the world, like the taste of fondant. So there. 

Oh, it was just a box cake, but for the chocolate frosting, I used this King Arthur recipe, which turned out well. 

WEDESDAY
Tacos and beans

For Seis de Mayo, we had tacos. (For those keeping track, this is ground beef incident #3 for the week.) I seasoned the meat with garlic powder, onion powder, salt, pepper, cumin, and chili powder. I also made a pot of black beans in the Instant Pot

Jump to Recipe

and they looked so good to me, I just had beans on tortilla chips. 

Thinking about those beans. 

Also on Wednesday, I faced the fact that I really truly need to put some kind of waterproof stain on the bog bridge, if I don’t want it to go right back to being rotten, or more rotten, or rotten fixed with things that also turn out to be rotten. Truth be told, I’m feeling a little bit down about stuff in general! Ah well. 

So I bought some stain and got the kids to move them into an upright position for me, and that is as far as that’s gotten. 

THURSDAY
Pizza

Nothing to report, except that I wanted to use up some sandwich pepperoni, so I cut that into fourths and put it on the pizza, and then filled in the gaps with normal small, round pepperoni. The result was something that struck me as slightly rad, somehow. 

Doesn’t this look like an early 90’s pizza? Like a Rugrats pizza or something? I don’t know. I’m disabled, I got attacked by a reciprocating saw and I’ve never been the same. 

FRIDAY

Mac and cheese, I suppose. We have to go see the endocrinologist so the doctor can say the kid’s numbers are good, and I can pretend that’s somehow due to my attentive maintenance, rather than sheer luck. And then there is a family dance party this evening that Corrie desperately wants to go to, and she is planning to wear her dress with the mushroom print and her green cloak. I love that she goes to a school where this is FINE. People will say “cool cloak!” and that is all. 

I think the last time I danced was . . . yes, at my own wedding. Maybe I’ll wear a cloak, too. 

Print

Chicken shawarma

Ingredients

  • 8 lbs boned, skinned chicken thighs
  • 4-5 red onions
  • 1.5 cups lemon juice
  • 2 cups olive oil
  • 4 tsp kosher salt
  • 2 Tbs, 2 tsp pepper
  • 2 Tbs, 2 tsp cumin
  • 1 Tbsp red pepper flakes
  • 1 tsp cinnamon
  • 1 entire head garlic, crushed

Instructions

  1. Mix marinade ingredients together, then add chicken. Put in ziplock bag and let marinate several hours or overnight.

  2. Preheat the oven to 425.

  3. Grease a shallow pan. Take the chicken out of the marinade and spread it in a single layer on the pan, and top with the onions (sliced or quartered). Cook for 45 minutes or more. 

  4. Chop up the chicken a bit, if you like, and finish cooking it so it crisps up a bit more.

  5. Serve chicken and onions with pita bread triangles, cucumbers, tomatoes, assorted olives, feta cheese, fresh parsley, pomegranates or grapes, fried eggplant, and yogurt sauce.

 

Print

Yogurt sauce

Ingredients

  • 32 oz full fat Greek yogurt
  • 5 cloves garlic, crushed
  • 1/4 cup lemon juice
  • 3 Tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp pepper
  • fresh parsley or dill, chopped (optional)

Instructions

  1. Mix all ingredients together. Use for spreading on grilled meats, dipping pita or vegetables, etc. 

 

5 from 1 vote
Print

Leftover lamb shepherd's pie

This recipe uses lots of shortcuts and it is delicious.

Instructions

  1. Preheat the oven to 350.

  2. Prepare the mashed potatoes and set aside.

  3. Heat and drain the corn. (I heated mine up in beef broth for extra flavor.)

  4. In a saucepan, melt the butter and saute the onion and garlic until soft. Stir in pepper.

  5. Add the flour gradually, stirring with a fork, until it becomes a thick paste. Add in the cream and continue stirring until it is blended. Add in the cooked meat and stir in the Worcestershire sauce.

  6. Add enough broth until the meat mixture is the consistency you want.

  7. Grease a casserole dish and spread the meat mixture on the bottom. Spread the corn over the meat. Top with the mashed potatoes and spread it out to cover the corn. Use a fork to add texture to mashed potatoes, so they brown nicely.

  8. Cook for about forty minutes, until the top is lightly browned and the meat mixture is bubbly. (Finish browning under broiler if necessary.)

Print

Instant Pot black beans

Ingredients

  • 2 tsp olive oil
  • 1 onion, diced
  • 6-8 cloves garlic, minced
  • 2 16-oz cans black beans with liquid
  • 1/2 cup fresh cilantro, chopped
  • 1 Tbsp cumin
  • 1-1/2 tsp salt
  • pepper to taste

Instructions

  1. Put olive oil pot of Instant Pot. Press "saute" button. Add diced onion and minced garlic. Saute, stirring, for a few minutes until onion is soft. Press "cancel."

  2. Add beans with liquid. Add cumin, salt, and cilantro. Stir to combine. Close the lid, close the vent, and press "slow cook."

Eilieen Cunis: The art of whatever is asked for right now

Eileen Cunis, 67, makes banners for churches. Not those primitive and graceless felt-and-burlap banners that dominated liturgical decor through the ’60s or ’70s, but thoughtfully crafted, dignified works of art produced by a woman who just wants to walk through whatever door the Lord has opened for her.

One of Cunis’ pieces, a processional banner of Mary Mother of the Eucharist, was recently accepted for the National Eucharistic Revival Art Exhibit, and it will travel from Connecticut to Indiana. It is a shining, intricate, iconlike work with many layers of fabric and brocade carefully pressed, folded and sewn into position, the faces and hands of Mary and her baby delicately rendered in paint.

As delighted as Cunis is to have her fabric work honored, she’d really rather be painting. She prefers the freedom and flexibility of working exclusively with paint, and she’s starting to wade into the deep waters of iconography, with its profound theology of light.

“I would love for a priest to say, ‘I have this big wall and I want you to do a big mural, and it’s going to be in the church for 50 or 100 years,’” she said. But it all comes down to how the Lord is leading her right now.

Right now, she’s just finished a set of four tapestries for Sacred Heart Church in Bloomfield, Connecticut, a building that had some vast, empty spaces to fill. It’s a gymnasiumlike structure, and that’s not just a coincidence. The church was built in 1962, when Catholicism in the United States was still burgeoning. The congregation assumed their parish would continue to flourish and grow, so they built the church intending to eventually convert it into a gym for the Catholic school.

“It just didn’t happen,” Cunis said. “People were caught flat-footed, and the gymnasium church remained the church.”

The school closed in the ’80s, a nearby church also closed, and the large, simple structure of Sacred Heart became the main church building for the congregation. It had been decorated and made suitable for worship, but still had a rather bleak facade on the apse wall.

The pastor saw Cunis’ work in a local shop, and a lightbulb went on. The gray space has now been transformed by a small host of angels rendered in shining fabric.

Cunis’ first banner, though, wasn’t designed to enliven a large space, but just the opposite…

Read the rest of my latest artist profile at Our Sunday Visitor.