Six sermons I could do without

In Giovanni Guareschi’s celebrated series of stories about a faithful but very human priest, the beleaguered Don Camillo once pitifully prays to Christ to help him blow his nose in a way that won’t be offensive to the congregation. He knows that he is under more public scrutiny than any other man in the village, and no matter what he does or how he does it, someone is going to complain.

I always keep this prayer in mind when a priest gets on my nerves, and I try very hard not to criticize him. Priests baptize our children. They bury our dead. They forgive our sins. They anoint and bless and guide us. And they give us Christ. The least we can do in return is give them some wiggle room.

And so, when we are at Mass, I try to expect really only the bare minimum from these men who are only human, but freighted with a superhuman responsibility. I expect my sacraments to be valid. I expect the liturgy to be licit. And I expect the sermons to be free of heresy.

That being said, I’m only human, too! I’ve been sitting in pews listening to sermons for almost five decades. I have boundless tolerance for boring sermons, weird sermons, silly sermons, scary sermons, tiresome sermons, corny sermons, uninspired sermons, irrelevant sermons, rambling sermons, goofy sermons, and sermons that make me wonder which will come first, the end of the homily or sweet, sweet death.

But I don’t complain! Most of the time. I do, however, have a short list of things I could do without, which I offer out of sheer, self-giving generosity, as your respectful daughter in the Faith.

And if my tone is a little bit lacking in patience, well . . . I’ll see you in the box next Saturday, Father. You know the drill.

Here’s what I’d love to never hear from the pulpit again:

1. The Catechetical Dump 

Alphonse Ratisbonne reportedly instantaneously received infused knowledge of the Faith when he picked up a miraculous medal, leading to his full conversion of heart. But, Father, we are no Alphonse Ratisbonne, and we need our catechesis in smaller bites. I know it’s tempting to take advantage of a captive audience, especially on Christmas or Easter or a funeral or wedding, when the church is full of folks whose butts rarely dust a pew; but please resist the urge to deliver a lifetime’s worth of exegesis during a single homily.  If you want all those unfamiliar faces to come back for more, be intriguing. Be eloquent and concise. Be selective. Please don’t try and convey the entire Faith in one fell swoop.

2. Yelling At the Choir

What’s worse than preaching to the choir? How about railing at the choir because the choir is so small? Dear Father, we already know it’s important to come. That’s why we’re here. If you’d like to see better numbers, encourage us to be courageous and invite our friends and family to come next week. Give us some encouragement; feed us some lines; challenge us to reach out. Remind us to evangelize. But please don’t take out your frustration on the folks who actually made it through the door.

3. Sit, Stand, Kneel, Bow AND BEYOND 

I don’t want to raise my hand if I have a Bible in my house. I don’t want to turn around in my seat and wave at my neighbor. I don’t want to be harangued into shouting “Amen” louder and louder and louder until you’re satisfied that we’re wide awake. I know that “audience participation” makes sermons more arresting and memorable, but we’re not actually an audience, and ad libbed hijinks are just not appropriate during the liturgy. We get to offer ourselves to the Father along with Jesus Christ crucified. We are here to participate in the divine mysteries. That’s the kind of participation we’re here for. You’re not gonna top that, so please don’t try by resorting to gimmicks.

4. Miracle debunkers.

Sweet fancy Moses, why? You just read us the story of the Red Sea parting, or the multiplication of the loaves and the fishes, and now it’s our spiritual father’s chance to help us understand what these miracles meant in the context of salvation history and what they tell us about God’s omnipotence and bounty.  But no. Instead, you’re going to snark that probably the wind was just blowing really hard that day, and those primitive, gullible Israelites mistook it for a supernatural event.

Or maybe you’ll finish relating how Jesus lovingly fed the multitudes with such abundant food that there were twelve baskets full of leftovers, and this is actually a story about … people sharing? Because folks in those days routinely walked around with twelve baskets’ worth of fish fragments in their pockets?

You fathers, if your children ask for a fish, do you give them a snake instead? If your congregation turns up looking for miracles, why give them something tedious and mundane, and insinuate this is the best God can do? It’s especially destructive for our kids to hear that the Bible is chock full of Nothing To See Here. God does miracles. Please don’t trim Him down to manageable size.

5. Political rallies 

There is certainly overlap between our life as citizens and our life as Catholics. We need to know what the Church teaches about matters up for public debate: Abortion, euthanasia, same sex marriage, immigration, and so on. But you can educate your flock on what the Church teaches, and encourage us to vote with our Faith foremost in our minds, without giving the impression that any political party is identical with our Faith. Please don’t imply that any politician will save us. That’s Jesus’ job, and it’s your job to help us remember that fact.

6. Baby shaming 

Want to make sure the pews will be empty in ten years? Try publicly humiliating parents for the high crime of bringing their children to visit the Lord. Maybe you’re just joking about that one unrepentant squawker, or maybe you’re genuinely irritated at an interruption; but either way, it can be searingly embarrassing for a parent to be singled out during the Mass. I know more than one mother who’s been driven in tears from the Church — not just from the building, but from the Faith itself, after a priest criticized her child from the pulpit. Being a priest isn’t easy; neither is being a parent.  Please never, ever be hostile to children. You need them as much as they need you.

And one more thing:

Thank you. Even if you don’t listen to me, thank you for being there, not only on Sundays, not only during normal working hours, but twenty-four hours a day, for your entire life. Thank you for your service to us and to God.

***

A version of this essay was first published at The Catholic Weekly in 2017.

***
Image: By BPL (originally posted to Flickr as Preaching) [CC BY 2.0 (http://creativecommons.org/licenses/by/2.0)], via Wikimedia Commons

Accused of threatening a witness, Voris turns to Alex Jones’ former porn lawyer

By Damien Fisher

Michael Voris’ media empire might be in trouble. 

Accused of hiding evidence, lying about on-air talent Christine Niles’ status as an attorney, and even threatening a key witness to keep him from giving a deposition, Voris saw his lawyers quit last month, weeks before the federal defamation trial over his Church Militant stories about New Hampshire’s fringe group Slaves of the Immaculate Heart of Mary was set to start.

(N.B. A quick recap of the lawsuit can be found here. This article focuses on the seeming melt down happening to Voris’ defense.)

Now, Voris wants to bring in Massachusetts-based lawyer Marc Randazza. The problem? Randazza’s record of double-dealing which resulted in guilty pleas and formal discipline in multiple courts.

Marc-randazza, CC BY-SA 4.0 <https://creativecommons.org/licenses/by-sa/4.0>, via Wikimedia Commons

Randazza, who got in trouble for his actions in a lawsuit involving gay porno companies, fashions himself as a First Amendment crusader and is popular with Info Wars host Alex Jones, Neo Nazi publisher Andrew Anglin, and right-wing personality Mike Cernovich.

New Hampshire priest Rev. Georges de Laire, the judicial vicar for the Manchester Diocese, is suing Voris over defamatory videos and articles Voris published, and starred in. Voris operates Church Militant and St. Michael’s Media, which produces a news website and Youtube video programs.

Attorney’s for de Laire, Howard Cooper and Suzanne Elovecky, are not amused by Voris’ antics, and told the court Randazza’s hire is another tactic to try to tank the lawsuit without a trial. They now want the court to make Voris pay.

“Defendants have engaged in numerous bad faith tactics in this case. Their actions have deprived Father de Laire of critical testimony, derailed a firm trial date, and made this matter far more expensive and emotionally draining for him than it otherwise should have been. Defendants conduct has been so egregious that Father de Laire will shortly move for the entry of a judgment of liability,” Cooper and Elovecky wrote.

Cooper and Elovecky are asking the federal judge to block Voris from bringing Randazza into the case, and they might have precedent.

In 2019, as Jones was being sued by parents of the Sandy Hook Elementary School shooting victims, he tried to hire Randazza. However, the judge in the case ruled Randazza’s record of serious misconduct was too much. Randazza was not allowed to represent Jones in the Connecticut court, though his law firm stayed on the case. 

The misconduct cited in by the Sandy Hook case judge is that Randazza, while representing gay porno producer Liberty Media Holdings, reportedly also worked on the side for the company Liberty was suing. Records show Randazza even solicited a bribe from the company Liberty was taking action against.

“There needs to be a little gravy for me,” Randazza emailed an opposing attorney in a Liberty lawsuit. “And it has to be more than the $5K you were talking about before. I’m looking at the cost of at least a new Carrera in retainer deposits after circulating around the adult entertainment expo this week. I’m gonna want at least used BMW money.”

A fuller picture of Randazza’s history can be found here. In 2018, he pleaded guilty to violating the attorney code of ethics in Nevada. This resulted in reciprocal discipline in other jurisdictions, and the fact Randazza has to disclose his past conduct when he starts a new case.

The reason Voris is even thinking about hiring Randazza in the first place might have to do with another lawyer involved in the de Laire lawsuit, Marc Balestrieri.

Balestrieri is a conservative canon lawyer who once tried to get Sen. John Kerry excommunicated.

Marc Balestrieri https://www.facebook.com/fsspminneapolis/photos/a.380489198774900/668338999989917/?type=3

He’s also accused of being the real author of the original anonymous article Voris published attacking de Laire in January of 2019. Balestrieri represents the Feeneyite Slaves of the Immaculate Heart of Mary based in Richmond, New Hampshire in their fight against Church sanctions. 

Balestrieri disappeared this summer before he was supposed to sit for a deposition with de Laire’s lawyers. The disappearing act came after Voris sent Balestrieri a threatening text message, according to court records.

Backing up a bit, Voris kept Balestrieri’s connection to the article hidden from de Laire and his lawyers for more than a year as the case worked its way through court. It was only in April of 2022 that Voris conceded that he himself was not the author. Eventually, Balestrieri was outed and made a defendant in the lawsuit.

Or he would have been. Balestrieri dodged process servers for months, even running into the woods to evade a server who tracked him to a conference for canon lawyers, according to court records. 

The process server watched as Balestrieri called a friend who picked him up near the woods so they could drive away. Finally, in October of last year, Balestrieri was found in default in the defamation lawsuit. When the case is finally resolved, Balestrieri will have to pay damages to de Laire.

Interesting side note: according to court records, Voris loaned Balestrieri around $54,000 in June of 2022. The two would later claim this money was to help pay medical bills for Balestrieri’s sick mother. 

Balestrieri stayed out of sight until he made a surprise appearance during a June 15 hearing in the United States District Court in Concord, seeking to have the default judgment lifted. Balestrieri does not have a lawyer, and did not seem to understand the way courts work.

Balestrieri was surprised when Judge Joseph LaPlante told him he was not going to lift the judgment and ordered  him to give deposition as a witness. However, Balestrieri told LaPlante he was eager to clear up lies that had been told about him.

True to form, Balestrieri hemmed and hawed before finally agreeing to a date for the deposition. But, Balestrieri refused to give LaPlante or court staff his address. Balestrieri claimed he lived a “nomadic lifestyle.”

The prospect that Balestrieri would give a deposition under oath, and say he was not the author, presented problems for Voris. Voris had said in his court pleadings he did not question Balestrieri’s sources, and trusted the canon lawyer to tell the truth in his reporting.

Already, though, Balestrieri had told at least one person he never wrote the articles at the center of the defamation case. Chief of the Slaves, Louis Villarubia, also known as Brother Andre, had disclosed in his deposition that Balestrieri was claiming he was not the author.

Photo of Louis Villarubia, aka Br. André Marie, at a recent town meeting in Richmond, NH; courtesy Damien Fisher

Villarubia testified that he was concerned when he learned in June of last year for the first time that his canon lawyer, Balestrieri, had written the articles. Villarubia questioned Balestrieri about the authorship and the conflict of interest. 

“And I said this is a problem, that Michael Voris said you wrote the article and you’re our canon lawyer. And (Balestrieri) said ‘I didn’t write the article.’ He vehemently denied authorship of the article,” Villarubia said during his deposition. “I simply thought that that should be on the record. Obviously, Marc’s chosen not to defend himself, but I have this information, and I thought that this should be part of the record.”

Villarubia further speculated Voris wrote the article with Balestrieri.

After Villarubia’s deposition, Voris and his Church Militant teams scrambled to find evidence linking Balestrieri to the articles. This would result in Voris tripping up himself, and Church Militant co-host Christine Niles. In June and July, Church Militant produced emails and other evidence they say proves Balestrieri’s authorship. 

This new evidence backing Voris’s version of events arrived three months after the discovery in the case closed. And a lot of the evidence Church Militant produced were documents they claimed could not be found when previously ordered to do so, according to court records.

Among this new cache of documents was the threatening text message Voris sent Balestrieri on the day of the June 15 hearing. In it, Voris makes it clear Balestrieri must take the credit for the article and not claim otherwise.

“Marc – you are committing perjury. You know you write that article. What you don’t know is this morning we found proof – your digital fingerprints – all totally documented – on that article. Remember the email address – TomMoore@Churchmilitant.com.? We have all the receipts. You go through with this and we will rain down on you publicly. You are a liar, and a Welch,” Voris wrote.

The “welch” insult raises questions in light of the $54,000 loan.

On July 11, Balestrieri called lawyers for de Laire and left a voice mail informing them he would not attend the deposition. He did not give any reason.

The other problem the new evidence presents is Christine Niles’ statement and work status. Along with the June evidence Church Militant found, Niles supplied the court with a signed statement on July 13 laying out the proof that Balestrieri wrote the article. She claims they were able to link him to the pseudonymous email account, tommoore@churchmillitant.com, as well as drafts of the original article using Google docs. Balestrieri had reportedly used the Tom Moore pen name for years when he wrote articles for Voris.

The excuse for why Niles and Church Militant did not hand over the information linking Balestrieri to the article as previously ordered is an oversight on her part.

“In all sincerity, I forgot that he did not email me the article, but shared it through his Google Drive under his alternate email tommoore@churchmilitant.com,” Niles wrote in her statement.

Niles’ statement is not great for Voris on another front. In it, she makes clear that she is not a practicing attorney, and does not work as an attorney for Church Militant. Niles is an investigative reporter, according to her statement. That’s new to de Laire’s attorneys who say they were given the impression Niles was in-house counsel for Church Militant.

“This comes as a surprise as St. Michael’s Media d/b/a Church Militant and Defendant Gary Michael Voris have repeatedly claimed privilege over conversations with Ms. Niles, including those that pre-dated litigation and did not include trial counsel,” Elovecky wrote in an affidavit.

(Voris’s real name is Gary.)

For the record, Niles is an attorney who is licensed to practice law in Indiana and listed as “Inactive in Good Standing,” according to court documents. Voris’ lawyers tried to refute the accusation they improperly hid Niles behind attorney-client privilege.

“Mr. Voris never refused to answer any question concerning his communications with Mrs. Niles, on the basis of attorney-client privilege, even though he could have,”  Kathleen Klaus, Voris’s now former lawyer wrote.

According to the deposition transcript, it was Klaus who stopped Voris from answering a question about a conversation he had with Niles due to privilege. 

By August, the new evidence was causing fallout and the trial was scheduled to start Sept. 6. Lawyers for de Laire were demanding Voris submit to a new deposition to answer under oath exactly who write the article, and that Niles also make herself available for a deposition.

Instead, Klaus and Voris’s other attorney, Neil Nicholson, quit the case. Their Aug. 10 motion to leave does not detail why they are no longer representing Voris, but gives clues. 

“Recent events that have transpired in the litigation have created an unwaivable conflict between Counsel and their clients … Counsel believes this conflict bars them from taking any further action on behalf of their clients,” Klaus and Nicholson wrote to the court.

Klaus and Nicholson cite New Hampshire’s Rule of Professional Conduct for attorneys 1.7 (a). That rule, concerning conflicts of interest, states lawyers cannot represent clients when there is a concurrent conflict of interest. That’s defined as: (1) the representation of one client will be directly adverse to another client; or (2) there is a significant risk that the representation of one or more clients will be materially limited by the lawyer’s responsibilities to another client, a former client or a third person or by a personal interest of the lawyer.

Voris does have a New Hampshire lawyer engaged for representation, Richard Lehmann. 

It’s been an otherwise rough year for Voris and his crew at Church Militant. This spring, the mini-media mogul was forced to lay off 19 staffers and put the nightly program,  Church Militant Evening News, on hiatus. A former staffer claims the company enacted an “austerity” program to save money.

“Phones were removed from reporters’ desks, health benefits were canceled, essential equipment such as printers were not replaced. There was a freeze in hiring and travel,” former Church Militant employee Kristine Christlieb states.

The staff cuts saved Church Militant about $1 million in salary, according to Christlieb.

You gonna eat that?

Can you stand to hear more about food? Because I guess until I’m worm food myself, I’m gonna have to keep thinking about it, and if I’m thinking about it, I’m talking about it. What a to-do. 

I wrote about how I managed to lose forty pounds, and I kept that weight off for about a year and a half. Then I got a little sloppy and gained back seven or eight pounds, but that was okay; then I started taking Lexapro and gained an additional 15 pounds, and that was less okay. Then I felt so rotten about the extra weight that I put on another ten. Then my therapist told me she thought I had achieved my goals and was pretty functional and maybe we didn’t need to meet anymore, unless there was anything else I wanted to work on? 

And I was like actually, there is this one big thing. And it is my ass.

But seriously, it’s not really food that’s the problem. It’s how I think about food. Believe it or not, it’s fairly crazy. It’s like I’m living in a house that I’ve been working on renovating for the last several years, and some of the rooms are pretty great, and all of them are basically functional . . .  except for this one room, and I have to tiptoe past it and not think about what’s inside, because if I open the door, absolutely anything could be going on in there. And that is the room called “food thoughts.”

So, starting about three weeks ago, I’m starting over again, yay! Yay. But this time, with therapy. And an APP, which I HATE. But it is WORKING. Which I HATE. I’m slowly losing the weight again, in a sensible, mindful, presumably sustainable way, this time with much bigger focus on my emotional processes around food and eating. There was nothing wrong with how I was doing it last time, but I was mainly figuring out how I was gaining weight, but this time I am figuring out why. People said the last post was helpful, so I thought this follow-up might be, as well. I’m not actually giving advice, I’m just . . . I don’t know what. I have a Halloween-themed shopping bag with a cat on it that says “CREEPIN’ IT REAL” so I guess that’s what I’m doing. 

Quick, logistical rundown: It is sort-of intermittent fasting plus calorie deficit and regular moderate activity, because that builds on the way I was living anyway; this just sort of codifies it, so I don’t fool myself that I’m doing more and eating less than I think I am. Plus a food journal (more about that in a minute.) 

A typical day: I have coffee with cream in the morning, do a yoga workout in late morning, have lunch (usually a lot of vegetables, a little protein, and container of Greek yogurt) between 1:00 and 2:00, have a snack around 4:30 when I get home from picking up the kids, and eat a normal dinner around 6:00. We don’t drink alcohol anymore, so that’s it for the day. I really only drink seltzer, and very occasionally a Coke Zero. On weekends, I have more snacks and maybe dessert. I don’t count calories very strictly, but I squint at it and aim for a calorie count that puts me in a deficit for my age, weight, height, sex, and activity level. 

This is what I was already doing last time. The difference this time is that I’m also logging every bit of food I eat, and I’m stopping and noting what I’m feeling and thinking before I eat.

I’m using an app called Recovery Record that’s designed for eating disorder recovery. I don’t have an eating disorder, but I wanted something that focused on the psychological aspects of eating, rather than the calories or carbs or whatever. I chose it more or less at random just to force myself to get started, because I was massively, massively resisting the idea of starting a food log, and I just had to pick something.

The app is fine. It’s not intrusive, and you can set it to give you gentle audible reminders to eat and log various things, if you like. It offers copious  affirmations and coping skills you can collect or reject, so they will either pop up again or not, as you like, and the background images change week to week, which I’m sure is motivational in some way. You also have weekly goals you are prompted to review periodically, and you win prizes which I think are music downloads or something (I haven’t really investigated). Overall, it’s basically dignified, a tiny bit goofy but not over the top, and you can customize it in tons of ways that I’m not using. If you’re familiar with the twelve-step idea of “take what you need and leave the rest,” this is that: You acknowledge that some of it is going to be annoying or irrelevant, but you’re in it to help yourself, so you’re on the lookout for useful stuff, and some of it will be very useful indeed, if you’re not a baby or a snob. 

Anyway, I’m finding that having this log is giving me an essential foothold to stick with my plan every day. It’s sort of like when you are tempted to commit a sin, and you know you shouldn’t, but you wanna. But then you imagine yourself having to confess it, and you really don’t wanna do that. So you don’t do it, just because you don’t want to confess it. And then as soon as you make up your mind not to do it, the power of the temptation goes poof, and you’re left feeling kind of dumb for how hard it was to resist, but mostly you’re just grateful to be on the other side of it. This is what the kids used to call “very imperfect contrition” (not just fearing the pains of hell, but dreading the pains of having to say you-know-what in front of Fr. Stan). So this is very imperfect healthy eating or something. 

So once you get past that “I’m not going to die if I don’t eat that cold grilled cheese crust sitting on the table” moment, then maybe you can take a minute and think about your feeeeelings. If you want. 

Some of my feelings around food are:

“I can’t get anything done today! Aughhhh, aieeee, grrr, I can’t get anything done! But I can get THIS done [::CRONCH::]”

“Oh shit, it’s been such a crappy day and everything is terrible, but you know what’s not terrible, is food”

“Here, fatty fat fat, you’re so fat, have some more fatness for your fatty fatness”

“Perfectly good food going to waste” (and some subsets: “I made this and nobody appreciated it!” and “This is the last [whatever] of the season and everything is dying and nobody else cares!”)

“A TREAT THAT MIGHT DISAPPEAR FOREVER. What if my big sisters get there first! What if there is never another treat again! Poor poor poor! Grab it quick!!!”

“I can’t have this? I’m sorry, you’re gonna tell me I can’t have this? Who the hell are you?

“o i am so tired”

“If I don’t eat now, they will know I already just ate a lot, so now I have to eat twice”

“You’re already off the rails so far, what’s the point, who are you fooling?”

and so on. (Wow, this is so much fun.) I don’t write down all those things in the food log, but I will think about what’s going through my head, and maybe what kind of counter-argument I make, and make a mental note of it all, and maybe note down “tired” or “sad” or whatever. And if the same thing keeps coming up at a certain time of day, then I will realize that I can make it easier on myself by adjusting my schedule or tweaking my plans. Or even just acknowledging, “Ope, this is the time of day you always feel X, and you’ll want to deal with it by eating chips. But remember, you don’t have to!” A lot of these thoughts are VERY primitive, and they do not stand up to even the tiniest amount of scrutiny. Sometimes all you have to do is go, “hello, I see you” and they go “eek!” and run away. 
 

A few logistical things: 

I’m eating all normal food, and as much whole food as possible. You just get the most bang for your buck (the most volume, the most nutrition, feeling fullest, and getting the fewest calories), if you skip the processed food, in my experience; and I feel more deprived if I have a small amount of food than if I have to substitute one food for another, so I go for volume. The few special “diet” foods I get for myself are 100-calorie packs of nuts, which I keep on hand for times when I am undeniably stomach-growlingly hungry, not just feeling bored or sad or munchy; and 100-calorie bags of microwave popcorn, which registers as a really nice treat for me, and cheers me up, if I don’t have it too often. Frozen mango chunks are surprisingly low-calorie (100 calories for a cup) and they are very sweet and creamy, and really taste like dessert to me. Tart green apples are also really good, eaten a slice at a time, if I’m done with dinner but I just feel like I still want a little sumpin’.

Lunches that clock in around 300-400 calories, that I eat all the time:

-Two eggs sautéed in spinach with cooking spray; Greek yogurt 
-Giant heap of spinach with 3-4 pieces of deli turkey or ham and or leftover chicken breast with balsamic vinegar; apple
-hummus and carrots; Greek yogurt and small pita pocket
-Banana, Greek yogurt, nuts, a heap of sugar snap peas
-Wendy’s parmesan chicken salad

Where I run into trouble is when I don’t let myself think. I do a lot of mental. hand-waving and tell myself I’m upset or rushing or confused, and I’m not able to stop and think, and then oh nooo, I ate more than I meant to! This is a silly but effective trick I play on myself so I don’t have to think. I am never actually so hungry that I can’t stop for a minute and think, “Okay, what do I actually plan to eat right now?” and then I make a decision about it, and imagine writing it down in the log. I never plan to eat stupid things, so as long as I give myself three seconds to actually plan, I’m good. 

My trickiest time of day is before dinner, when I get home from driving the kids home, everyone is being their loudest and most obnoxious and demanding, I am in the kitchen finishing up making dinner and helping the kids make their lunches, and I also have a lot of residual historical anxiety from all the years when I was doing all these things with a baby and/or toddler hanging off me and my husband wasn’t going to be home for another six hours. (This isn’t the case anymore, but the “time to panic” cue really took root.) If I don’t pay attention, I will easily eat an entire meal’s worth of snacks before dinner, one little handful of this and that at a time, mostly out of frustration.

I have done what I can to mitigate the frustration — cleaning the kitchen earlier in the day, doing more dinner prep so there’s less actual cooking to do, stepping out of the kitchen unless I actually need to be in there — but mostly I have landed with just leaning into the sensation of wanting to kill someone with my teeth, and letting that someone be sugar snap peas or raw cabbage shreds or baby carrots or broccoli spears. I know that sounds really lame and diet culture-y, but for me, it’s acknowledging that I’m not always going to have this perfect, zen-like attitude toward nourishing myself, so at very least I can avoid fucking my calorie count, and I can emerge with my self-respect more or less intact, and still enjoy dinner.

I also get a lot of mileage from going ahead and admitting how disappointed I am that I’m not eating whatever-it-is. I will stand there in front of the fridge and have a tiny mental temper tantrum because there is a cup of rice pudding right there and I want it but I’m not going to have it and I’m mad. Then I go ahead and choose the bag of carrots instead. And I almost hate to admit this, but sometimes the little explosive emotional discharge that just went off is . . . . actually what I wanted, and I don’t care about the rice pudding anymore. Maybe I nibble a few carrots just for the hell of it, but just a few. It turns out I am five years old and that is why I am fat. I don’t know. Anyway, at least it’s just food and not hookers or heroin. Anyway, I didn’t eat the rice pudding. Maybe I’ll have some this weekend (rice pudding). 

My therapist also said that, statistically speaking, people are more successful if they buddy up with someone to lose weight, which makes sense. I’m not doing that, but I did tell Damien what I’m up to, so at least he knows. And I’m telling you! Several thousand of my closest friends. Thanks for listening, hope this helps. 

What’s for supper? Vol. 344: Wo be di saa!

Happy Friday! I’m rull sorry I haven’t posted anything this week. I did try. I guess I’m still adjusting to the school schedule, and then I got my flu shot, which unexpectedly kicked my ass. I started like four essays, and it all seemed incredibly stupid, so I couldn’t get myself to finish any of it. The second half of the month is going to be a doozy, let me tell you. 

There was also a certain amount of this kind of thing:

We had some nice meals, though. Shook things up a little bit, in a good way. Here’s what we had: 

SATURDAY
Homemade waffles, sausages, strawberries, OJ

We had a bunch of duck eggs, including one that was suspiciously large

and I also got a bee in my bonnet and cleaned out the island cabinet, and found the old waffle iron Damien’s Aunt Willie gave us for a wedding present. I used to make waffles allll the time when we first got married, because we got eggs from WIC and my mother’s cousin Fran had given us a cookbook

with a waffle recipe in it. This was before there were recipes on the internet, so even though it was kind of an annoying recipe (it’s a little complicated, and she also says “smashing” twice on the same page), I stuck with it. It calls for separating the eggs, beating the whites, and folding them into the batter

But I have to admit, it makes damn fine waffles. 

Crisp on the outside, fluffy and eggy inside. It probably didn’t hurt that the suspiciously large duck egg turned out, as I suspected, to have two yolks:

This is apparently fairly common as the ducks gear up their egg-making parts. We also get the occasional “jello egg,” which is a normal egg with a soft, squishy shell, usually laid in the grass instead of in the duck house. Apparently we might also get an egg within an egg! We had about a week of two eggs per day, and now production has slowed down for some reason. I’m going to start giving them ground-up egg shells in their feed, in case they need more calcium. 

Oh, so we had waffles, good sausages, strawberries, and OJ for dinner. 

We call this “breakfast for dinner” even though we generally have things like popcorn, apples, or nothing for actual breakfast. 

Also on Saturday, I suddenly remembered that, back when I was deep in “oh nooo, summer is almost over and we didn’t doooo anything” panic, I bought a ticket for something which I have on my calendar as “Jurassic thing,” and that Jurassic thing was today! But after being able to find only the meagerest of photos and videos of the actual show, it dawned on me that this was probably aimed at slightly slow-witted toddlers. And of course the closest thing we had to a toddler was an eight-year-old, and she, of course, did not want to go. She wanted to stay home and watch TMNT cartoons.

But I had a ticket! So me and the teenagers and two adult kids piled into the car and we went and saw the Jurassic thing. It’s supposed to be accompanied by an audio tour that you download on your phone, but they set up out in a field in Swanzey, where nobody gets any data; so we just motored slowly past about a dozen audibly creaking animatronic dino statues in different stages of emotional distress

and that was the Jurassic thing. We honestly had a really nice time. Sometimes you just gotta go out and drive slowly past some creaky dinosaurs, I guess. Lena tried her best to make up an audio tour on the fly, but her efforts were not received with respect, so she gave up. 

SUNDAY
Shepherd’s pie, Halloween cupcakes/North African food

Sunday, Damien and I went to a party at the home of one of his editors, and the kids at home decided they wanted shepherd’s pie, so I was like, you go right ahead. It’s pretty great having older kids. Here’s how that worked out:

Damien and I stopped at an African food store in Concord, mainly because I was hoping to find some teff so I can try making injera. That’s an Ethiopian flatbread, though, and this was a Ghanian store, and the guy had never even heard of teff or injera, so I picked out a box of fufu mix instead,

fufu being the only other African food that I know what it is. (I did read up a little and find out that fufu is a kind of “swallow food,” which is a category of soft, pliable foods that you’re supposed to eat without chewing! Which, I haven’t checked my food journal app yet, but I’m pretty sure eating without chewing is not going to earn me a healthy habits puzzle piece that I’m supposed to be collecting through, even though I can already tell it’s just a picture of Shakira.)  

I also looked up the slogan on the box, “Wo be di sa!!!!” and apparently it means “You will eat continuously stop eating it.”

So, I’ll just jot that down in my food journal, I suppose. Or possibly just on my gravestone. 

ANYWAY, I chatted up the poor man running the store, and he said it’s his sister’s store, and she also has a restaurant in town. So we zipped right over to Maddy’s Food Hub and ordered up a bunch of North African and Carribbean food: Fried plantain with a rrrrremarkable savory shrimp sauce

and Damien had smoky rice jollof and goat with some kind of herby garlic sauce

and I had croaker (red snapper) in palm nut stew with a cream rice ball

Let me tell you, everything was completely delicious, just mouthwatering. Spicy, but not overpowering. The palm nut stew is a flavor I’ve never had before, but it still somehow tasted incredibly nostalgic and comforting. So nourishing. 

The food came really fast, the service was very friendly, the place was very clean and quiet, the prices were reasonable, and if you’re anywhere near Concord, I highly recommend this great little restaurant, which has only been open for just over a month. They also do GrubHub and catering.

MONDAY
Oven fried chicken, cat biscuits, collard greens

Monday I got some chicken soaking in egg and milk and salt and pepper in the morning, and picked another round of collard greens from the garden. 

I got them cooking in the Instant Pot using this vegan recipe from Black People’s Recipes. One of these days I will use ham or bacon, but this recipe is nice and savory as is. 

Somehow on the way home from school, I got myself into a situation where I needed a bribe, so I rashly promised Corrie I would make cat-shaped biscuits.

I used this recipe

Jump to Recipe

and we definitely have a cat-shaped cookie cutter in the house somewhere, but where, I do not know. So I used one that’s supposed to be a tulip, and squashed the extra points down, so it was . . . sort of cat-shaped? Just the head, I mean. I also made a bunch of stars, because I had my doubts about the cats.

I put them in the fridge and warned Corrie repeatedly that biscuits are not like cookies (this is America!), and they’re not going to keep their shape very well when they bake. 

I’m annoyed at myself for not having written up a recipe card for oven fried chicken yet, but I’m going to copy-paste what I tapped out last time (including the milk and egg part, which I had done in the morning):

Make a milk and eggs mix (two eggs per cup of milk), enough to at least halfway submerge the chicken, and add plenty of salt and pepper, and let that soak for a few hours before supper.

About 40 minutes before dinner, heat the oven to 425. In an oven-safe pan with sides, put about a cup of oil and a stick or two of butter and let that melt and heat up.

Then put plenty of flour in a bowl (I always give myself permission to use a lot and waste some flour, because I hate it when there’s not enough and you have to patch it together from whatever’s left, and it gets all pasty) and season it heavily with salt, pepper, garlic powder, paprika, and whatever else you want – chili powder, cumin, etc. It should have some color in it when you’re done seasoning! Take the chicken out of the milk mix and dredge it in the flour. 

Then pull the hot pan out of the oven and lay the chicken, skin side down, in the pan, return it to the oven and cook for about 25 minutes. Then flip it and let it continue cooking, probably for another 20 minutes or more, depending on how big the pieces of chicken are. 

In the very last part of cooking the chicken, I slid the biscuits in there, and do you know, they more or less kept their shape!

I probably could have left them in for another minute or two to darken up, but they were really good. Extremely light and fluffy with tear-apart layers, a rich buttery flavor, and a lovely, flaky outside.

And Corrie stared into their blank, floury faces and declared them cats. So that was good. 

The collard greens were also swell, super smoky and flavorful. 

The chicken also turned out excellent. The skin was so crisp, it really crunched.

Yep, I was pretty pleased with this meal overall. 

I award myself one biscuit star. 

(And miraculously, I did in fact eat just one biscuit. It’s this freaking food journal. It’s actually working, and I’m so mad.) 

TUESDAY
Chef’s salad/misc

Tuesday the original plan was a Cobb salad, but the host of the party we went to insisted that we bring home tons of food, so we had a giant spinach salad with dried cranberries, blue cheese, and walnuts in it, plus lots of good sliced turkey and ham, and some soft rolls. 

So I cooked up a few pounds of bacon, made a bunch of deviled eggs, cut up some tomatoes and a giant cucumber from the garden, and we just had a sort of “chef’s salad and so on” meal, which is always popular. 

One of the biggest favors I have ever done myself is forcing myself to start enjoying salad without dressing. I really prefer it that way now, and it’s …. helpful. Just another way of chipping away at calories without making giant changes in how I eat. It’s always easier to make adjustments than revolutions! 

I couldn’t find any mayonnaise, so I made the deviled eggs with aioli and mustard, and they were quite nice that way. The kids didn’t notice the difference, but they had a little extra adult tang to them that I enjoyed. 

WEDNESDAY
Spiedies, fake Doritos

Wednesday I made a marinade in the morning

This is such a simple, easy marinade, and you can also use it for shish kebab, or it would probably be great on chicken. I had a couple of boneless pork somethings (I can never keep my cuts straight), and cut them into cubes and let that all marinate all day. 

Then in the evening, I broiled the meat in one big sheet pan, and another sheet pan with a bunch of cut-up bell peppers and mushrooms with a little olive oil and garlic salt and pepper. I toasted some buns and put a little mayo on, and we had lovely sandwiches.

Hey look, I got my thumb in this shot! Nice. 

But seriously, the meat gets nice and tender, and this is a real low-effort, high-flavor meal. Fifteen minutes of work in the morning, fifteen minutes of cooking in the evening, boom. 

THURSDAY
Italian meatloaf, no brussels sprouts

Thursday in the morning, I made two big Italian meatloaves more or less following the recipe from Sip and Feast, a site I heartily recommend.

I stopped on the way home and picked up Brussels sprouts for a side, but by the time I got home, I was incredibly exhausted and cranky, so I couldn’t get myself to cook them. 

You’re supposed to put the vegetables in the pan with the meatloaf and tomato wine sauce and let it all cook together, but I had chosen a pan that was too small, and it was already overflowing. Then I suddenly realized that I didn’t even have mushrooms, because the ones I had put in the spiedies the previous day were actually supposed to be for the meatloaf. But we had some leftover! So I cut up onions and cooked them, added the leftover mushrooms and peppers (the recipe does not call for peppers, but it worked well enough), and just served that on the side. I’m sorry, I’m on a details jag and can’t stop now. 

The upshot is we had a nice, tasty, slightly off-recipe meatloaf with a bunch of hot Italian-style vegetables on top of it

and we even had some leftover bread from the party, and then I took a three-hour nap, and then I remembered that I had just gotten a flu shot, and that’s probably why I couldn’t get myself to make Brussels sprouts.

Get your flu shot! It will excuse you from Brussels sprouts! Rah rah! 

FRIDAY
Spaghetti?

WELL, the kids requested regular spaghetti with sauce from a jar, with no fancy ethnic tricks or lumpy things or anything, and I was happy to comply, but then some of the kids had a back-to-school picnic. So some of us were going to go to that. 
BUHT, someone in the house just tested positive for Covid this morning. So here we freaking go. I think we’ll skip the picnic. Stay home and eat Brussels sprouts. Wo be di saa indeed. 

moron biscuits

Because I've been trying all my life to make nice biscuits and I was too much of a moron, until I discovered this recipe. It has egg and cream of tartar, which is weird, but they come out great every time. Flaky little crust, lovely, lofty insides, rich, buttery taste.

Ingredients

  • 6 cups flour
  • 6 Tbsp sugar
  • 1 tsp salt
  • 2 Tbsp + 2 tsp baking powder
  • 1 tsp cream of tartar
  • 1-1/2 cups (3 sticks) butter, chilled
  • 2 eggs
  • 2 cups milk

Instructions

  1. Preheat oven to 450.

  2. In a bowl, combine the flour, sugar, salt, baking powder, and cream of tartar.

  3. Grate the chilled butter with a box grater into the dry ingredients.

  4. Stir in the milk and egg and mix until just combined. Don't overwork it. It's fine to see little bits of butter.

  5. On a floured surface, knead the dough 10-15 times. If it's very sticky, add a little flour.

  6. With your hands, press the dough out until it's about an inch thick. Cut biscuits. Depending on the size, you can probably get 20 medium-sized biscuits with this recipe.

  7. Grease a pan and bake for 10-15 minutes or until tops are golden brown.

5 from 1 vote
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pork spiedies (can use marinade for shish kebob)

Ingredients

  • 1 cup veg or olive oil
  • 1/4 cup lemon juice
  • 1/2 cup red or white wine vinegar
  • 4 tsp red pepper flakes
  • 2 Tbsp sugar
  • 1 cup fresh mint, chopped
  • 8-10 cloves garlic, crushed
  • 4-5 lbs boneless pork, cubed
  • peppers, onions, mushrooms, tomatoes, cut into chunks

Instructions

  1. Mix together all marinade ingredients. 

    Mix up with cubed pork, cover, and marinate for several hours or overnight. 

    Best cooked over hot coals on the grill on skewers with vegetables. Can also spread in a shallow pan with veg and broil under a hot broiler.

    Serve in sandwiches or with rice. 

Through the Year With Tomie dePaola GIVEAWAY!

Note: I am now an Ignatius Affiliate, and earn money when readers purchase books through my links. 

When Tomie dePaola died a few years ago, I had just recently gotten up the nerve to ask him for an interview, and it’s an everlasting regret that I missed my chance. I don’t know how likely it is that he would have agreed, but he certainly was generous with his work. 

That’s one reason it feels like such a gift to have this new book, published posthumously: Through the Year With Tomie dePaola. Ignatius is sponsoring one copy for me to give away! Read on. 

Through the Year With Tomie dePaola collects the “art mail” he used to send to family and friends (and sometimes post on social media), and it is lovely. 

Each page features one of his bright, fluid illustrations of a saint or other depiction of a holy day, and is decorated with dePaola’s characteristic clouds, stars, leaves, flowers, and doves, and the pictures are accompanied by text written by Catherine Harmon and John Herreid. It feels like a beloved journal or sketchbook by someone in love with celebration of the liturgical year.

There is not an entry for every single day, but each month features between eight and fourteen little pictures and passages, and each month also ends with a list of “other important feast days.”

Some are well known

some are more obscure

some include prayers

a few are specifically American, while still staying grounded in the faith

and a few include history lessons, and are also just cute

It is a small, solid hardcover that comes with a ribbon bookmark, so you can keep your spot and dip into it as you move through the calendar. 

This book would be an easy enrichment for evening prayers, or would be a pleasant way to start the day with little ones. It would make an appealing baptism or first Communion gift (or confirmation gift, depending on how old kids are when your diocese confirms them). The reading level makes it completely appropriate for older kids, maybe through age 12 or even older, but they may look at the cover and think it’s aimed at younger kids. I would not hesitate to make it part of family prayers, though, even if you don’t have younger kids in the house, because dePaola’s art is for everybody.

AND NOW THE GIVEAWAY! Just leave a comment on this post and I will use a random number generator to chose a winner in a few days. U.S. and Canada only, please. And please o please be sure that the email you use when you comment on this site is a real email address! I will be using it to contact you if you win. If the winner is “nicetryfeds@biteme.edu” then you won’t get your lovely book. 

If you just want to buy the book, which is $18.99, you can order it here. Go ahead! I get a commission! Mama needs a new set of teeth. 

This is the second book that John Herried has produced, and I’m delighted to see him using his considerable creative powers in this direction. If you haven’t yet checked out his Catholic Home Gallery, also from Ignatius, do take a look! It’s an excellent collection of contemporary Catholic artwork in all different styles, and the book is designed so you can pull the prints right out and hang them in your home. I interviewed John about it here

And thank you to Ignatius for sponsoring this giveaway!

It will be so much easier if they make their own lunches

Our kids pack their own school lunches

There are several reasons for this. First, it fosters self-sufficiency and independent thinking. It also gives them some awareness and appreciation of how much work goes into planning and preparing a meal. More importantly, a child who’s chosen his own food is much more likely to actually eat those foods than a child who is surprised and disgusted by the choices someone else has made for him. No food is nutritious if it goes uneaten!

Best of all, it’s so much easier for the parents. Packing lunches is a lot of work, and this way, I get to just put my feet up and relax.

Of course, first I have to remind the kids to make their lunches. I have the choice of doing this as soon as they get home, when they are exhausted and cranky, or later, when they are cranky and exhausted. Either way, there is occasionally a bit of resistance; but this can easily be overcome with some firm, cheerful reminders. Here is a sample dialogue:

Parent: [Child’s name], please make your lunch now.
Kid: [No answer.]
Parent: [Child’s name], will you please make your lunch now. [Child’s name.]
Kid: [No answer.]
Parent: [Child’s name], please make your lunch now [Child’s name.] [Child’s name.] Make your lunch.
Kid: [No answer.]
Parent: LUNCH. LUNCH. LUNCH.
Kid: What???
Parent: Please make your lunch.
Kid: Okay. Sheesh! You can’t just say “Lunch!” and expect me to know what you want!
 
The child will now need to locate his or her lunch box. If by some miracle the child has not left the lunch box at school, on the bus, or in the Dunkin’ Donuts bathroom where you stopped for an emergency poo, you will be able to easily locate the lunch box by the cloud of fruit flies hovering overhead.
 
Your child may notice that their lunch box “smells funny for some reason” but may need some assistance in identifying that reason as last week’s tangerine peel collection that it seemed like too much work to throw away, so they brought it home because surely their mother needs some elderly tangerine peels.
 
No matter, you can easily wipe down today’s modern wipeable lunch box with a damp cloth, perhaps give it a once-over with some baking soda to ameliorate the stench, possibly douse it with kerosene, pat it dry, and you’re ready to pack the lunch. I mean your child is ready to pack his lunch all by himself, while you put your feet up.
 
He will accomplish this by packing one snack pack of chocolate pudding and then going to lie down under the table. Why is he lying down under the table? Because there isn’t any food in this house.
 
You will point out to him — possibly waving your arms a bit, as you point it out — that there is so much food, in such vast quantities, and in such an array of varieties, it would have rendered Mansa Musa instantly insane as his brain tried to comprehend the sheer opulent luxury of it all.
 
But no dice. All you ever buy, it seems, is dumb boring things that are barely even food, like fruit and meat and cheese and yogurt and crackers and trail mix and cookies and pudding and hummus and chips and vegetables and fruit snacks and pumpkin seeds and bagels, and meanwhile all the other moms are buying Flamin’ Hot Sharkleberry Pop Tarts with Limited Edition Rockin’ Sockin’ Tropical Holographic S’mores Drizzle Pods, because other moms love their children.
 
At this point, you may be tempted to remind your children that, when you were in elementary school, you used to bring in a baloney sandwich, an apple, and a couple of store brand graham crackers with jelly on them, and you considered it a special treat if the jelly had seeds in it. And there certainly weren’t any insulated bags or adorable mermaid-shaped mini ice packs to go in those lunches! We got salmonella and we were grateful for it! We considered it an honor!
 
But this approach is an error. Your child will consider the fact that you ate graham crackers just further evidence that you are some kind of defective moron who is incapable of judging right eating, and he will make fun of you on TikTok. It’s not fair, but that’s how it is. 
 
Eventually, with some persistent reasoning and bargaining and a little bit of screaming, your child can be coaxed to continue adding food items to his lunch box, until finally he discovers that it is nearly full. He will have achieved this all by himself, with only a little bit of help from you, who will by this time have spent the last forty minutes standing there with your head deep inside the cabinet, mumbling, “How about Triscuits? okay, then how about Ritz crackers?okay, then how about Goldfish crackers? okay, then how about Wheat Thins? okay, then how about Saltines?” and all the while you can actually feel your bones wearing down and turning into dust inside you. How about Wheat Thins with the bone dust of your mother on them? How about that? 
 

But your untimely demise aside, the good news is, your child will finally have a hearty, nutritious lunch. Well, a hearty lunch. Well, it is mainly chocolate pudding, but at least you know the little creep is going to eat it. And best of all, he made it all by himself, and saved you so much work. Looks like this generation is off to a fine start, and you can go put your feet–
-Oh no, wait. This pudding was produced on machinery that also processes nuts. I guess junior needs some help after all. 

 

_________

PBJ Image: JefferyGoldman, CC BY-SA 4.0, via Wikimedia Commons

Baritus Illustration: A war cry in stickers and T-shirts

Chris Lewis believes in preserving tradition, up to a point.

It was the ages-old, rock-solid history of the Catholic Church that first grabbed his attention and made him take his adopted faith seriously. The Georgia-based graphic artist and illustrator at Baritus Catholic Illustration had joined the Church as an adult. He was raised a Bible Christian and drifted into functional atheism; but when he met his wife and her Catholic family, he had to take another look.

“If you love somebody, you’re going to be interested in what they’re interested in,” Lewis said.

So he began asking questions and was astonished to find out that Catholics had answers.

The first thing he wanted to know was who the first pope was. When his mother-in-law told him it was Peter in the Bible, he said it was a “wake-up slap in the face.”

“Within one question, I had a connection to history in Jesus’ time, and that led to all kinds of subsequent questions. So I picked up the Bible and started reading again,” he said.

He also spent time just staring at the massive, soaring, overwhelming architecture and stained-glass windows of the church he and his new wife attended, trying to make sense of what he was seeing.

He internalized the lesson: You can teach with images.

At the time, Lewis was making his living as a graphic designer. Like so many Americans, he had begun his artistic life as a kid producing copious comic book superheroes and then shifted to crafting pixel art, square by square. These were both decent training for his eventual career in corporate branding, producing polished images and logos to sell products for his clients.

But as his new faith started taking root, it became more insistent, and he began to think, “If this is what I’m staking my belief on, I’m going to take it and put it in my art.”

“I kind of took the very formal polished approach of graphic design, but the more storytelling approach of comic books, and the simplicity and limited color palettes of pixel work and made the style that fused all my beginnings,” Lewis said.

The result is a look that’s dynamic and accessible like comic books, but with more heft and dignity; it’s polished like graphic design, but infused with authentic emotion; and yes, it’s designed to fit into a square with only a few colors, so it prints well.

So along with doing design and illustration work for various authors, publishers, archdioceses and more, Lewis also has a thriving retail business for stickers, T-shirts, cards, posters and phone cases. Some of them are iridescent; some of them glow in the dark.

How does this popular, accessible work jibe with the history and tradition he found so compelling in his own faith journey? Read the rest of my latest Catholic artist interview at Our Sunday Visitor

Previous artists featured in this series:
Kreg Yingst
Sarah Breisch
Charles Rohrbacher

If you know of (or are) a Catholic or Catholic-friendly artist you think should be featured, please drop me a line! simchafisher at gmail dot com. I’m not excellent about responding, but I always check out every suggestion. 

 

What’s for supper? Vol. 340: Happy new sandwich to me!

Friday again! It’s Friday again. I remember when the weeks were long, but they ain’t long now. 

Here’s what we ate this week: 

SATURDAY
Sausage and pepper sandwiches, raw veggies and dip

Satisfying little meal. Fried peppers and onions, sausages in jarred sauce. Easy peasy.

Aldi didn’t have any sausage-shaped rolls, so we had kaiser rolls and did not die. 

SUNDAY
McDonald’s

Sunday we went to Mystic Aquarium! A wonderful place with some very personable belugas. 

We also fed the cow nose rays, who have the most alien faces I’ve ever encountered on a creature that size. Their noses are bifurcated, sort of like a cow’s, and then when they want to eat, the bottom of their face sort of unfolds like origami;

but their actual mouths are  underneath this part, and you can feel them avidly vacuuming up the food between ridged plates of teeth. Freaky!

We also caught the seal show, and we saw the jellyfish that light up, and the octopus with his toy, and the leering sharks, and the little tiny baby sharks thrashing silently around inside their egg cases, and everyone had fun. We packed sandwiches for lunch, and grabbed McDonald’s on the way home.

I’m still getting used to having family outings that are so straightforward, because everyone’s so grown up. No diapers, no nursing stops, no need to pack three changes of clothes and a plastic bag to sequester the pants that have become unspeakably soiled; no constant terror that someone’s going to wander off and drown; no random meltdowns because small people are having too much fun. We didn’t even have drama in the gift shop, because some people have their own spending cash, and others have started to catch on that a smushed penny really is a cooler souvenir than a stuffie that you could get at the dollar store back home. I am somehow managing to feel sad about this, because I have the superpower of turning any experience into melancholy, hooray. 

Anyway, our family is still big enough that a family membership is cheaper than buying individual tickets, so we hope to go back within the year! It was extremely hot, so it would be nice to go back on a day when it’s less tempting to dive into the pool with the sea lions and take your chances. But if you’re within driving distance of this aquarium, I recommend it. Mystic Seaport is also really cute and fun to explore (they have a drawbridge in the middle of town), but we didn’t have time to go there this time. 

MONDAY
Korean beef bowl, rice, crunchy rice rolls, sugar snap peas

Monday, I suddenly couldn’t stand the mess in the dining room for one more second, and I sorted shoes and threw out about 1/3 of them. This isn’t even the most Converse we’ve ever had at the same time, and all but one pair was in absolutely disgraceful condition.

So I swept and wiped and organized, and now you can actually walk through the room, rather than dodging and sashaying and squirming your way through a clear path down the center.

Won’t last long, but it feels good for now. 

Supper was quick and easy: Some rice in the Instant Pot, and some Korean beef bowl on the stove.

Jump to Recipe

Aldi had those yummy crunchy rice rolls in stock, so I bought several packages, and we had raw sugar snap peas. 

Sugar snap peas are one of the few vegetables that really do satisfy the craving for something crunchy. Love ’em. 

It was also my turn to clean the kitchen. I have Mondays, Damien has Tuesdays, and the kids who don’t have jobs do the rest of the days, and the older kids fill in as needed. There were so many fruit flies and I was so hot and aggravated by the time I was done, I set my phone to play some Bach guitar music, slithered into the pool, and just sloshed around by myself in the dark until I felt human again. 

Also on Monday, Clara moved out! Oh me oh my. She’s still close by and we’ll see her soon. 

TUESDAY
Oven fried chicken, peach salad

Chicken wings were 99 cents a pound, and everyone liked the oven fried chicken from last week so much, I figured I’d do that again. Tuesday was the Assumption, so I quietly told myself we would have wings for the assumption, ho ho ho. Got to the noon Mass. 

The oven fried chicken recipe: Make a milk and eggs mix (two eggs per cup of milk), enough to at least halfway submerge the chicken, and add plenty of salt and pepper, and let that soak for a few hours before supper.

About half an hour to 40 minutes before dinner, heat the oven to 425. In an oven-safe pan with sides, put about a cup of oil and a stick or two of butter and let that melt and heat up.

Then put plenty of flour in a bowl (I always give myself permission to use a lot and waste some flour, because I hate it when there’s not enough and you have to patch it together from whatever’s left, and it gets all pasty) and season it heavily with salt, pepper, garlic powder, paprika, and whatever else you want – chili powder, cumin, etc. It should have some color in it when you’re done seasoning! Take the chicken out of the milk mix and dredge it in the flour. 

Then pull the hot pan out of the oven and lay the chicken, skin side down, in the pan, return it to the oven and cook for about 25 minutes. Then flip it and let it continue cooking, probably for another 15 minutes or more, depending on how big the pieces of chicken are. 

It turned out fine. It wasn’t as good as last time, probably because last time all I had in the house was olive oil, but this time all I had was canola oil and margarine, which I haven’t used in years.  

The side was a peach salad, which I had qualms about, and I should have listened to my qualms. I follow this recipe except I skipped the corn, because that just didn’t sound right. I don’t know what the problem was. The goat cheese just kind of went pasty, and the peaches were maybe overripe, and –oh, one big problem was I used real maple syrup in the dressing, and discovered too late that it had gone rancid, which I forgot syrup can do! 

It looks okay, but it just wasn’t great. The whole meal was just a bit disappointing. It was STODGY. 

What I really want is to recreate this amazing peach burrata dish with cherry tomatoes, prosciutto, and a balsamic reduction that I had at a restaurant a while back:

Man, that was outstanding. Oh well. 

Anyway, we had fried chicken and fresh peach salad with goat cheese and toasted almonds on a Tuesday, so I did try! Sometimes it just doesn’t come together, oh well. Excelsior. 

WEDNESDAY
Pizza

Wednesday we had to hit urgent care with Lucy with a possible broken foot, but happily it’s just a sprain. The doctor recommended, rather than an ice pack, filling a bucket with cold water and soaking it for 20 minutes while spelling the alphabet with your foot. So on the way home from the hospital, I bought a bucket, and also some other things we needed: milk, half and half, and a sack of duck food. Lucy said that sounded like a tasty bucket of breakfast. And that’s why I’m in charge of the menu and she is not. 

Got home, made some pizza. All they had at the store for dough was wheat dough and something called “bac’n dust,” neither of which are food words. It tasted okay, not bad, but not something I’d ever make any effort to recreate. I made one plain cheese pizza, one olive, and one with pepperoni and leftover sausage. 

Here we see one of Van Gogh’s less known sunflower works, in which he experimented with both a limited palette and leftover meat.

Look, these are the jokes. Excelsior. 

THURSDAY
Spicy chicken sandwich with peppers, chips

On Thursday, the big kids all had plans, so I decided to take Benny and Corrie out school shopping. We usually do this with everyone at the same time, at the last possible minute, to create the maximum stress, but apparently you don’t have to do it this way.

So we got school supplies, and also TMNT shirts, unicorn headbands on clearance, new shoes, a fuzzy pink hoodie because we’re still planning to go see Barbie, and so on. We also stopped at a thrift store I like, and I got a Ninja blender for $20, so we’ll see what smoothies may be. 

We have this very wimpy Oster blender that can only manage, like, chocolate milk. Looking forward to pulverizing stuff. Also Corrie got a recorder at the thrift store, which I said yes to. 

Supper came together fast, and it was an absolute triumph, as far as I’m concerned. I followed this recipe from Sip and Feast, which has so far never steered me wrong. The only thing I wasn’t sure about was what he calls “blackened seasoning.” I thought I had some Tony Chachere’s, but couldn’t find it, so I used a stray bottle of McCormick Perfect Pinch Cajun seasoning. 

First I blistered the shishito peppers. You just cut the tops off and blacken them quickly in a hot pan with oil and a little salt, turning once. 

You’re supposed to do this after you cook the chicken, but I did it first and just kept it on the stove on the plate, and it stayed warm enough.

Then I took boneless, skinless chicken thighs (one per person) and seasoned them heavily with the Cajun seasoning, and cooked them slowly in hot oil on medium heat, turning once. 

When the chicken was almost done cooking, I put a slice of American cheese on each one and covered the pan, and let the cheese melt for a few minutes. 

Then I toasted some brioche buns (he recommends putting them in the pan to toast, but the rest of the food seemed greasy enough), put a little BBQ sauce on the bottom (we like Sweet Baby Ray’s), then the chicken with cheese, then the blistered peppers, then some sliced red onion, more BBQ sauce, and the top bun.

Guys, this is one of the best sandwiches I’ve ever had, at home or anywhere. Sweet, tangy, spicy, with the little crunch from the peppers and onions and the melty cheese . . . wow. The whole thing was just a treat, and I would absolutely serve this to guests.

 Of course you can grill the meat and peppers, if you don’t want to pan fry them. Definitely spring for the brioche buns. The shishito peppers (which I’ve never had before) were great, mild and sweet, like bell peppers in jalapeño form. If you can’t find them, the guy suggests poblano for a substitute, or you could go with jalapeños if you really want it spicy. I loved having whole peppers with their skins on piled onto the sandwich, though, so it was nicer than bell peppers; and it was very easy to just wash them and chop the tops off and chuck ’em in the pan. I also didn’t bother trimming the fat off the thighs, so it was just simple all around. 

FRIDAY
Tuna noodle for kids; for adults: ??

The kids wanted tuna noodle casserole (canned tuna, cream of mushroom soup, and egg noodles in a casserole dish, topped with toasted corn flakes and potato chips, served with “pink stuff” dressing, which is ketchup, mayo, and vinegar) and I didn’t want to make it, but then they said they would make it, and I’m no dummy. But I think Damien and I may run away and get some supermarket sushi and take the kayaks out. What with one thing and another, it’s been a hell of a week, and the urge to just  . . . paddle away . . . is strong.

But we always come home again. That’s the deal. You can leave, but you have to come back. 

Hey, my garden is finally getting going. I’ve had a bunch of big hearty butternut squashes so far, but that was it; but suddenly there are cucumbers, four or five eggplants, some bitty little ghost peppers, and a watermelon the size of a gumball. And more collard greens, and some cute little Brussels sprouts, and a steady trickle of strawberries. Asparagus and rhubarb are just getting started this year, but in a few years, I expect a nice little harvest from them. 

And grapes!

We’re just going to make juice this year. UNLIMITED JUICE. 

 

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. 

Yoga review: Alba Avella

It’s been almost two years since I first discovered yoga. As I said, I started practicing it because I hurt my hip and had to stop running while that healed; but I quickly realized that I like yoga so much more than running as a primary form of exercise. (A fine thing to discover after I finally broke down and invested in good running shoes!) I still endorse everything I said in this initial post, which I wrote when I only had experience with one instructor, Julia Marie Lopez. I still think if you’re looking to start yoga, she’s a great introduction. 

I did get a little bored after a while, but I wasn’t ready to start paying for real classes; so I started hunting around for someone else free. There are LOTS of free yoga classes on Amazon Prime, YouTube, and anywhere else you stream videos, and some of them are amazingly terrible. There are instructors who literally don’t know their left from their right, who say mean things about you if you’re struggling, and who seem to know about three poses and just want you to do them over and over and over again. 

There was one chick I followed as long as I could, because her routines were challenging; but, my friends, she said “bref” instead of “breath.” Even when I’m doing yoga regularly and breathing in a controlled fashion and so on, I’m still always right on the brink of murdering people just as a matter of course, so I just couldn’t deal with hearing “bref” several times in thirty minutes. 

Finally my friend Theresa clued me into Alba Avella, and that’s who I’ve been following for quite a while now. The worst thing she does is say “stagnant” when I think what she means is “static.” She also has a habit of reminding us frequently to “notice the difference,” and I truly don’t know what she means by this. What difference? The difference between what? I guess she just means “think about how you feel,” so that’s what I’ve been doing. 

But truly, those are the worst things she does. The good things are:

-She tells you exactly what you’re supposed to be doing most of the time, so if you aren’t looking at the screen, you can still follow. She also always knows left from right, which is very important!

-Her voice is agreeable, and she is articulate. She doesn’t play music during her classes, and I don’t miss it at all. 

-She is chill and encouraging without being condescending or overly therapeutic. I am at a point where, if I can’t do something, I just give it a shot and move along, so I don’t need a lot of “It’s okay to fail! It’s a yoga practice, not a yoga perfect!” pep talks, but she is reasonably friendly and does remind you that if you fall down, you can just get up again.

-Her routines are interesting and varied. I’ve done dozens of them and I haven’t yet found that “ugh, there’s that Alba Avella combo she always reverts to,” which other instructors all seem to have. She has a background in dance, and this may account for why the flows have a certain beauty and symmetry to them, which I haven’t noticed in many other instructors’ routines. She seems to be aiming to produce something beautiful in the whole act of the practice, from start to finish, rather than just making sure a certain group of muscles gets worked. (Which would also be okay, but I find the elegance of it is motivating for me, and keeps me coming back.) 

-The routines that say “power” in them are hard! I am sweating pretty good at the end of thirty minutes. But she also has plenty of routines that are gentle, or focused on stretching, etc., and the written descriptions are accurate and useful. 
-She doesn’t do a lot of quasi spiritual/mystical stuff. At the end of each session, she has you bow to your practice and I think maybe she mentions your third eye, but otherwise it’s all nice and physical. When I’m done, I put my hands together, bow my head, and pray “Holy God, Holy Mighty One, Holy Immortal one, have mercy on us and on the whole world” and then add in any prayer that arises naturally, if any. Easy peasy. I’m actually fairly scrupey about spiritual mixing, so if you’re someone who has qualms about yoga as a spiritual influence, here’s my quick take on that, cut and pasted from this post

I was joking when I said earlier I was afraid I might get a yoga demon, but I am also Catholic and do not want to participate in something that could be an expression of a different religion, whether that’s Hinduism or Buddhism, or some kind of nameless New Age spiritual practice. What I have learned is that yoga, as it’s practiced in the United States, is actually a quite recent invention, and not an ancient religious practice at all. However, modern or not, there is most certainly such a thing as yoga that invites you to participate in spiritual practices that are foreign to Christianity. What we do with our minds matters, so I get a little annoyed at Catholics who scoff at the idea that any yoga class could possibly be spiritually harmful or inappropriate. I would not take a yoga class that included a spiritual element. (That includes yoga classes that try to be explicitly Christian yoga, because that’s just weird. Just exercise! Or, do whatever you want, I don’t care.) 

-Also, this is barely worth mentioning, but some instructors wear outfits that are just so silly-looking, and Avella does not. I don’t remember what she wears, which is probably her goal: Not to be distracting. The only down side to this is that I can’t make a mental note about videos, like, “Oh, I remember I really liked the one where she’s wearing that weird strappy red thing” or “uh oh, purple pants! I don’t have the energy for this one today.”

I think that’s everything. I subscribe to her channel on YouTube and have been working my way through the copious number of 20- and 30-minute free videos there. I would like to do one of the thirty-day challenges, but it’s hard to track them down in order, so I usually just scroll around and find something that seems appropriate for the day. (She also has ten-minute routines, and some 40-minute ones which I haven’t tried yet.) I’ve run across a few with poor sound quality, but that’s the rare exception. 

The first video of hers I tried is this one: 30 minute total body reset flow.

It’s not the most entertaining routine, but it’s a pretty good introduction to her style, and as promised, it does use your whole body. Some of her videos are a lot more challenging and elaborate, and many of them are filmed in some kind of ski loft or something, which is visually interesting (you can sometimes see snow outside; I believe she lives in Colorado) and has better lighting, and some are in other studios. I believe some are shot outdoors, but I haven’t tried those yet (although I have done yoga outside myself, when I forgot I told the kids they could use the TV for a Mario tournament. I figured if the neighbors wanted to watch me get up and get down and get up again, that was entirely their problem). 

All the benefits of yoga I discussed before are still continuing, as long as I keep doing it (and I sometimes fall off the wagon and don’t do anything for a couple of weeks, and I always regret it). If I do yoga several times a week, I sleep much better, my digestion is better, it’s easier to stand up and sit up straight, which in turn improves my whole outlook on life. My back doesn’t hurt, my hips don’t hurt, and I’m just calmer and more in control of my person throughout the day.  I’m still fat, but that’s because I eat too much. 

Here’s a thing I wrote about how I’m applying some yoga principles to life beyond the mat, and these all still apply, as well. 

In conclusion: Yay yoga! I do recommend Julia Marie (and for quite a while spent the $6.99 for Wellness Plus to access a larger library of her videos on Amazon) and obviously Alba Avella, but as I said, there are tons of instructors out there. Lots of people love Adriene. I find her irritating, but you may not! So do look into it if you’re feeling blah. I love being able to do a full workout in my small living room without putting shoes on, and it’s been a real gift to me overall. 

 

What’s for supper? Vol. 338: Please refer to the affidavit

Happy Friday! I have been bumbling around with a migraine all week, and I managed to lose my freshly-refilled bottle of migraine meds before I got any of it. It wasn’t the worst headache in the world, but I was CONFUSED and CONFUSED and also did not know what was going on. So a few of these meals are a little ,,, irregular. 

You may also notice that most of these photos are either outside or on my bed, because I was hiding from everybody all week. I love them all but they are fricken LOUD. 

I feel so much better today, though, thank the Lord. I woke up this morning with no headache, dizziness, nausea, jaw pain, tooth pain, or photophobia to speak of, and I am so glad. So glad!

Although I just got through all my photos, and finished uploading the last one of the Teenage Mutant Ninj’ Turtle cake with all the buttercream icing, and I’m remembering how much icing I ate and . . . I think maybe I know where my headache started. Huh. 

Well, here is what we had: 

SATURDAY
Chicken caprese burgers, chips

Just frozen chicken burgers on buns with tomatoes, basil from the garden, sliced cheese, salt and pepper, olive oil and vinegar. 

I wanted to be a hero, so I bought salt and vinegar chips. Works every time. 

SUNDAY
Turkey bacon wraps, chips; blueberry rose tarts with candied lemon

On Sunday, we had promised to take the kids kayaking, which we did! Benny and Corrie had their first experience paddling on their own, and they did great. 

 

But first, I got it into my head that I needed to make blueberry pie, which I haven’t made yet this summer. So I planned an easy dinner because I knew dessert was going to be time consuming. 

Damien fried the bacon, and we had sliced turkey (actually I think it was chicken), some leftover fancy salami from opera nite, and on mine I skipped cheese and had spinach and ranch dressing, and the wrap was allegedly spinach flavored, but this was not discernible. I think I put cheese out, but I skipped that. 

I love wraps. Probably if we had them more often, they wouldn’t seem like such a treat, but I find them so enjoyable to eat, so festive and friendly. 

I cut up a bunch of peppers and broccoli and set out baby carrots and dip.

For dessert, I thought it would be fun to make separate blueberry tarts, rather than two big pies. I made a double recipe of this reliable pie crust recipe

Jump to Recipe

But I was super hot and getting a little flustered, and it took much more water than usual, for some reason, so I was struggling. I eventually got eleven large ramekins lined with pastry dough, and then made the filling using the recipe on this site. I had my doubts, because it calls for lemon zest, which is good, but also both flour and corn starch, which sounds STODGY; but I followed it. 

My original plan was to make individual lattice tops, but I had eaten so much raw pie dough that there wasn’t enough left for that. So instead, Benny and I made some dough roses. 

Roses are quite easy to make. You just cut out 4-5 discs, stick them together in a line, roll them up, cut the rolled-up cylinder in half, and pinch the flat edge together; then carefully tease open the other end, to open up the petals. Here’s the site where I learned to do it

Our roses were a little bit chunky because we were lough on dough and made them out of only four circles each, rather than five. I also rolled them out a little too thick. My baking style can best be described as — remember that Doctor Who episode where Mickey gets changed into a plastic guy and his hands are just big mallets and he goes lurching around the room whacking things? That’s how I make little pastry roses. 

So I baked them, and I thought they needed a little dressing up, so I made some candied lemon slices. I followed the very simple recipe here. Basically you just cook up some sugar water with a little lemon juice in it and simmer the lemon slices in it for 15 minutes, and then fish them out and let them dry.

They don’t dry completely, but stay a bit tacky. But they are very good and very pretty. The peels are edible, but most definitely still lemon peels (delicious if you like lemon!). If you wanted to make them sweeter and more candy-like, I imagine you could roll them in sugar when they come out of the pan; but that would ruin the stained glass effect of the candied pulp. 

So when the tarts came out, I sort of twisted up the lemon slices and tucked two into each one, to make little leaves or wings. 

Awfully pretty in the afternoon sun.

I took several pictures, and now you people are gonna hear about it. 

So they were definitely cute, but I saw room for so much improvement. The ramekins just weren’t the right vessels for this dish. I should have made them in cupcake tins or something with slanted sides, so I had some shot at pulling them out of the pans. I also didn’t roll the dough thin enough, so the roses were just kind of wads, and too much dough for people to eat. I also meant to brush the roses with egg white and sprinkle them with sugar, to make them shiny and sweeter, but I forgot. And I meant to make the edges more decorative, at least pressing them with a fork, rather than just leaving them ragged, but I forgot that, as well. 

But the biggest problem was the blueberry filling. It was just bland and too thick. You want fresh blueberry pie to be juicy and messy and luscious. This almost tasted store-bought. I was really disappointed! BUT THEY WERE PRETTY. Oh well. I made some whipped cream, which was good. Honestly, everyone liked these pies and ate them up, so this is just me complaining. 

Anyway, blueberry season isn’t over, and I will probably take another crack at this. I loved the candied lemon thing. Blueberries and lemons forever, man. Maybe I will make a blueberry lemon panna cotta! Who will stop me!

Or I still have some rhubarb in the freezer. Maybe I’ll make a blubarb pie. Maybe I’ll make a UNICORN blubarb pie. 

This one looks like . . . cherry and strawberry, actually? I don’t remember. But it looks like I remembered to glaze and sugar the dough, anyway. 

MONDAY
Mexican beef bowls

Beef was on sale, which it rarely is these days, so I got several hunks, sliced it up, and marinated it in this lovely sauce with lots of lime juice, garlic, and Worcestershire sauce. 

Jump to Recipe

Normally, I make this meal with rice, beef, charred corn, maybe some fried onions and sweet peppers, and then things like salsa, sour cream, shredded cheese, cilantro, etc., and I often make a pot of delicious black beans, too

Jump to Recipe

But I was just so spacey while I was shopping. It turned out we only had a little rice in the house, so I cooked a few cups of rice, and people filled out the dish with tortilla chips or corn chips. I did buy beans, but I was too tired to cook them. I forgot corn altogether. It was still a tasty meal, just a little irregular. 

Oh, I see there were avocados and lime wedges! That actually looks really good. Anyway, this marinade is very tasty and you should try it. 

TUESDAY
Pulled pork grilled cheese; veggies and dip

Last week, the phrase “pulled pork grilled cheese” popped into my head, and I knew there was only way to get it out again. This was probably the most planned meal of the week, and oddly it was a little disappointing. 

The pulled pork part of it turned out great, though. I hacked up a fatty hunk of pork loin or something and seasoned it heavily with salt and pepper, some oregano and lots of cumin, and browned it on all sides in hot oil.

Then I moved it into the Instant Pot and added about 3/4 -1 cup cider vinegar and one juice box of apple juice, three fresh jalapeños with the seeds, a chopped onion, some red pepper flakes, and a lot of ground cloves. 

I closed the valve and hit the “meat” button, and then let it do a natural release and keep warm for the rest of the day. When I was ready to make the sandwiches, I pulled the meat out, and it absolutely shattered to pieces under the fork. It was very tasty, spicy and warming with the jalapeño and cloves, but not fiery hot, and worked really well with the cumin and apple. (The oregano was pointless and I will skip it next time.) 

I had meant to buy American cheese, because I wanted something kind of bland and very melty, but I forgot. And the convenience store didn’t have any! So I used what we had in the fridge, which was extra sharp cheddar. I had sourdough bread, which I spread with a little skim of mayonnaise and then fried in butter. 

It was good. But the cheese completely overpowered the flavor of the pulled pork, and it just tasted like a highly textural grilled cheese sandwich. Next time I will use American cheese, and I will maybe add fried onions or jalapeños. 

Or I’ll just make this version of pulled pork on its own, because it was really good!

I also made a bowl of unremarkable coleslaw. 

Onward!

WEDNESDAY
Pizza

One pepperoni, one plain, and one with leftovers from various other meals, which turned out to be: Feta, red onion, black olive, pesto, sliced garlic, red pepper flakes, and some fresh parmesan shredded over the top.

I forgot to buy pepperoni for the pizza, but we had some sandwich pepperoni from some sandwiches last week, so I sliced it up and put it on the other pizza. This is what passes for ingenuity at our house!

THURSDAY
Ramen with some kind of chicken situation

Usually when I make “fancy ramen,” we have some kind of pork, but for some reason I bought chicken; and I usually get some kind of crunchy Chinese noodles, but I forgot. So I ended up drizzling the chicken breasts with olive oil, sprinkling them with Chinese five spice, and then heaping some brown sugar on top, and then roasting them.

It tasted . . . fine? It was a little unsettling, because it was hard to shake the “why isn’t this pork” sensation, but it didn’t taste bad. It certainly got supper on the table fast.

I chopped up a bunch of scallions, and set out raw spinach, and I sliced up some giant mushrooms and sautéed them in olive oil and soy sauce, and when I cooked the ramen, I threw some eggs in the pot, and if people wanted an egg, they had to fish it out and shell it themselves like absolute peasants. 

Not a bad meal, considering I had zero plan and went from cold kitchen to dinner time in about 25 minutes. I also put out sugar snap peas and some kind of hot yuzu sauce, which I didn’t end up yuzing myself. 

Here’s another picture, because I have two pictures and I’ve lost my ability to make small decisions:

Look at that fricken mushroom. I actually could have made a full meal of just the broth, the spinach, and the mushrooms. Aldi has two big portobello mushrooms for $1.49 or something crazy, and I think I need to buy them more often. Mushrooms are such a gift. 

FRIDAY
Tuna sandwiches, fries

No tricks, just tuna sandwiches. Tuna sandwich and no headache; I’ll take it! 

Oh wait, I forgot to share pictures of the TMNT cake I made last Friday after the food post went up! I more or less followed the coconut cake recipe from Sally’s Baking Addiction, which is pretty easy and turned out well, tender and moist. I made three rounds and about a dozen cupcakes. I stacked up two of the rounds and then sort of dug holes for the cupcakes, which I anchored with toothpicks.

I used fondant to cover the bottom and buttercream on the cupcakes, with candy eyeballs and fondant masks.

At this point, I stopped, and thought pretty hard about what shape turtles’ heads actually are. I thought about how hot it was in the kitchen, and about the limits of buttercream, and then I went into the other room and basically made the kid sign an affidavit that she understood and acknowledged that her mother did try.

Then I put the third round on a circle of cardboard, to keep it from cracking, and set it on top of the cupcakes, stuck it on with buttercream, and covered that with fondant as well. 

And then I made a series of mistakes and irreversible bad decisions involving black sugar and continued hot kitchen, which seemed funnier and funnier to me as they devolved. I ended up using a paintbrush to paint the cake with black icing from a tube, and it looked really neat for a while, but then I ruined it, because I was very hopped up on icing and had no judgment left. These turtles were absolutely leering at me, and I couldn’t stop laughing and making it worse. 

I ended up deciding to make a logo out of fondant and more brushwork, which was a pain in the neck, but fairly effective. Except I knew I should sketch out the letters with a toothpick first, to make sure there was room; I knew I should. But I just didn’t want to. So it says “TEENAGE MUTANT NINJ'” because I ran out of room.

But there were turtles!

Or, or something. Anyway there were four green entities, with red, yellow, blue, and purple . . . . things. 

I feel like it’s a cake the Teenage Mutant Ninj’ Turtles themselves would have appreciated, anyway. (And Lucy liked it, too, even though it continued to slide and melt after I took these pictures, and then it turned out the candles I got were actually trick candles, and she had to blow them out about fifteen times and then finally dunk them in water. Please refer to the affidavit.) 

 

5 from 1 vote
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.

 

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.

 

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."