Friday Night Mandatory Lent Film Party, 2022: FIDDLER ON THE ROOF and THE SCARLET AND THE BLACK

I forgot to write up this year’s Mandatory Lent Film Party plans! Thanks to a few readers for reminding me.

On Fridays in Lent,  our family watches some edifying, well-made films, with at least a loosely spiritual theme, preferably one that we probably wouldn’t otherwise get around to seeing.

In past years, I’ve done short reviews for the movies we watched. My past lists are here (2021) and here (2020), and you can find the individual movie reviews under the tag Lent Film Party. I will also link them separately at the end of this post. 

Here’s our list of possibilities for this year:

SAINT PHILIP NERI: I PREFER HEAVEN 

THE SECRET OF KELLS

OF GODS AND MEN

TREE OF LIFE

THE WAY 

SILENCE 

THE CHOSEN

THE YOUNG MESSIAH

MOLOKAI

THE JEWELER’S SHOP

THE SCARLET AND THE BLACK

THE PASSION OF JOAN OF ARC

A HIDDEN LIFE

KEYS TO THE KINGDOM

We’ve already watched three movies this Lent: Fiddler on the Roof, The Scarlet and the Black, and The Secret of Kells. I’ll do quickie reviews for the first two here, but I want to write up The Secret of Kells separately. 

FIDDLER ON THE ROOF (1971)

100% stands up. I’ve seen this movie countless times, and it just gets better. We ended up watching it over two nights, because it’s three hours long (it has an intermission, so you can split it up easily). 

This show is a masterclass in how to sustain a metaphor without wielding it like a club.  Tevye openly tells the audience right from the beginning that “every one of us is a fiddler on the roof, trying to scratch out a pleasant, simple tune without breaking our necks” — and then he proceeds to work out what that means himself, throughout the rest of the movie. At the end, he invites the fiddler (sans roof), with a nod of his head, to come along with them to whatever’s next, and as he trudges forward with his load, he follows the music. So you see that his story is not over. Oh, it’s so good. Every element is perfect, the songs, the casting, the choreography, the dialogue, the cinematography, the pacing. 

It’s the story of a Jewish family in a tiny shtetl in Russia at the turn of the century, trying to maintain their identity despite cultural pressure from a swiftly changing world, and also from overt attacks in the form of pogroms. This movie shows more or less the story of my family, on both my parents’ sides. But it will feel personal to other viewers, as well, to see the Russians suddenly and senselessly descending on their neighbors. Different era, similar pointless horror and betrayal. 

Early in the movie, when Tevye has agreed to marry his oldest daughter to the butcher, they go to a tavern together and drink “to life,” and their jubilant toast is joined by a crowd of Russian soldiers. Normally the two groups keep to themselves, but not tonight. The choreography here illustrates so much tension and menace and emotion. Is it an invitation, or a threat? (Which, by the way, is the question Tevye has to ask himself throughout the whole story.)

Tevye is cautious but doesn’t want to be cowardly or cold, so he accepts the challenging invitation to dance in the Russian style, and as he’s caught up in it he shouts, “I like it!” But he almost immediately learns that good will is not enough. The next scene that shows dancing, at his daughter’s wedding, starts out with such jubilation, and ends in ruin, shattering devastation. And there is nothing to do but, as Tevye roars out into the darkness, “Clean up.”

I don’t really know how it hit the kids, although I definitely heard some weeping from the couch. I was glad they saw how Tevye speaks so naturally and constantly to God, and I was glad they saw how parents struggle and suffer while trying to figure out the balance between accepting changes they don’t like or understand because they love their kids and can’t really control them anyway, and holding the line for what’s really important. It’s not as easy as it looks! When Tevye is trying to work out whether or not he can see his way to making sense of his third daughter’s relationship, he says with a crack in his voice, “If I try to bend that far, I’ll break,” and I think even a teenage daughter who thinks her overbearing parents are unreasonable ogres will see that this man is really trying, and really suffering. (I definitely did, as a teenage daughter of a sometimes ogreish father.)

The kids were resistant to watching this movie because they remember it as a huge downer, but it truly isn’t. It doesn’t shy away from tragedy, but it’s also extremely funny, and tender, and sweet, and it ends, improbably, with hope. My Lenten wish for you is that you watch this movie.

We rented it for $3.99 on Amazon prime. It’s available to rent or buy on many platforms. Worth owning and rewatching. 

The second movie we watched for Lent was: 

THE SCARLET AND THE BLACK (1983)

Currently available to stream free on a few platforms and for rent on several more.

Synopsis: The true story of Monsignor Hugh O’Flaherty, who uses clever ruses, trickery, and brazen courage to organize an effort that hid and saved the lives of thousands of Jews and escaped POWs in Nazi-occupied Rome. 

Here’s a trailer:

Terrible trailer that kind of does justice to the movie, which we all found underwhelming. At 2 hours and 23 minutes, it was made for TV, and it does not translate well into a single night of viewing. There are many extraneous scenes of people talking vehemently to each other across a desk or on the phone. The repetition may have been necessary to keep the TV viewer up to speed across several episodes, but it turns the movie into a bit of a slog. 

For a movie that takes place partially inside the Vatican with a monsignor for a hero, I found it weirdly secularized. The priests who are martyred die explicitly for the people, which sounds good, but I dunno, you’d think they’d mention something vaguely spiritual while facing a death squad! I have only seen the movie once, but no portrayal or prayer or faith in God stands out, and they all seem to be relying on sweaty masculine vigor and cunning, rather than ever on grace. I understand making a religious story accessible to a general audience, but this was a pretty egregious case of Jesusectomy, except for literally the last five minutes and the little written epilogue that appears on the screen.

Tell me if I’m being unfair. It’s not that I expected it to be one kind of movie, and was disappointed that it was a different kind. It was that the final scene was extremely powerful … and completely unearned by the previous two hours. I’d pay good money for a remake that starts with what happens at the end, and then spends the movie explaining what led up to that. Instead, it was a dated, somewhat plodding adventure movie with priests, with a tacked-on religious finale that appears out of nowhere. Tell me if I’m being unfair. 

It was a pretty good historical antidote to the myth that the Church just sat on its hands and made nice with the Nazis (or even that the pope was an antisemite — a view which even the author of Hitler’s Pope has recanted); but it still soft balled what actually happened. It portrayed Pius XII as an overly cautious political player who was mainly concerned with staying safely neutral and not making things worse, but had a thing or two to learn from this bold monsignor, who wasn’t afraid to get his hands dirty. In fact, the Vatican saved tens of thousands of Jews or more through numerous secret means. Could and should they have done more, or done things differently? I don’t know. The facts are still being sorted through and analyzed. One thing I tell my kids often is that, if someone tells you history is simple and straightforward, they’re either stupid or lying. 

I guess I give the movie a B- overall. It wasn’t exciting enough to be a wartime adventure movie (there was only one attempted stabbing in a shadowy Vatican hallway, followed by a punching and a shooting! There should have been one every twenty minutes!), but it didn’t have enough spiritual or even interior content to justify the ending. 

So the next week, I chose something completely different: The Secret of Kells, which I hadn’t seen before. And I’ll review that next! 

Here’s the direct links to previous Lent Film Party Reviews from last year:

Fatima

The Song of Bernadette

Ushpizin

Calvary (This one is a podcast and it’s currently only open to Patreon patrons)

And I guess that’s all we got to last year, although I feel like I’m forgetting something. 

From the year before:

I Confess

The Robe

The Trouble With Angels

Babette’s Feast

Lilies of the Field

Bonus review:

The Passion of the Christ

 

 

 

Sorrow yields a harvest

I was struck hard by some lines I’ve heard hundreds of times:

Although they go forth weeping,
carrying the seed to be sown,
They shall come back rejoicing,
carrying their sheaves.

It’s meant to be a comforting, encouraging, rousing verse, stirring us to hope because the children of Jerusalem “are remembered by God.” Today I found it comforting because I recalled what a universal experience it is, to “go forth weeping, carrying the seed to be sown.”

Oh, how well we know about this. How well everyone who has ever worked has felt that sense of working and weeping, trudging in to the fields with your seeds and your tools, and also the burden of the sorrows of work itself.

There are so many sorrows that go along with work. That’s just how it is, so much of the time. There’s the sorrow of working when you’d much rather rest. The sorrow of working and knowing nobody appreciates it. The sorrow of working and feeling completely inadequate to the job.

There’s the sorrow of working and knowing you’re unlikely to be there to see the job completed. The sorrow of working and wondering if anything will come of your efforts, or if you’re just burying seeds in the dark, and that’s the last anyone will ever see of them. The sorrow of working and knowing someone else is likely to get the credit. The sorrow of working and knowing you need help, and knowing you’re unlikely to get it. 

There’s the sorrow of working and wondering if you’re doing it right, or possibly doing the opposite of what you’re supposed to be doing. The sorrow of wondering if everything you do is going to be undone as soon as you let your guard down.

I was struck, as I say, by the verse in part just because it is so familiar to me. I’ve heard it so many times, in so many contexts, it suddenly hit home that its very familiarity means that it’s a universal experience. It’s not a sign that I’m defective or lazy or on the wrong track. This is just what work is like.

If work were always enjoyable and fulfilling, and we were always confident and and capable and always got immediately rewarded for our efforts, it wouldn’t be work at all; it would be recreation. But work — I mean the things we would never choose to do, but must do because of who we are — carries with it its burden of sorrow, confusion, uncertainty, guilt, resentment, fear, weariness, and grief. That’s just what work is like, much of the time. This is true for everybody.

And there’s more.

It’s also true for everybody that work brings with it rejoicing, eventually, most especially work that is done in Jesus’ name. And by that I mean any kind of work that you do because you must, and then when you pat the cold soil back into place over the dry little seed, you tell God, “This is now yours.”

I believe that kind of work will bring a harvest even when I can barely muster up the memory of how it feels to rejoice.  I believe that “they shall come rejoicing, bringing in their sheaves” is a universal experience of joy, just as work is a universal experience of sorrow. And I believe that joy plays out in as many ways as work plays out in sorrow. I do remember. It has happened to me, and I believe it will happen again.

I believe because God is literally promising this to us. He couldn’t be more clear. As many kinds of sorrow as there are, there will be ten times more kinds of rejoicing, because that is what work is like, too: It’s the kind of thing that yields a harvest. Sorrow — the sorrow of work, and maybe all kinds of sorrow — yields a harvest. Sweat and tears water the ground for the harvest, because the earth is not always a grave. We know this. Things that are buried do not always stay that way.

God has promised this. Jesus has modeled this. He has told us so, over and over and over again. This is how we unite ourselves with him: Be willing to work. Be there for the burying, and there will be rejoicing.

But to get a harvest, you must work. To get a harvest, you must wait.  

A version of this essay was originally published at The Catholic Weekly on February 13, 2022.

What’s for supper? Vol. 287: In which I mislead my children about the Irish

Rather pretty photos this week! I love being able to eat dinner while the sun is up, but a close second is being able to take food photos while the sun is up. 

Here’s what we cooked this week: 

SATURDAY
Italian sandwiches, fries

Wow, Saturday seems like a long time ago. I think we had various salamis, capicola, prosciutto (Aldi prosciutto. We’re not millionaires) and provolone, with some red pesto. Looks like I was too hungry to take a photo. 

 

SUNDAY
Ina Garten’s roast chicken and vegetables

Damien made this gorgeous chicken that is absolutely packed with flavor and looks like the true feast it is.

The chicken is stuffed with lemon halves, entire heads of garlic, and sprigs of thyme,

and then you have beautiful heaps of roasted, caramelized carrots, onions, and fennel. Damien also added ten sliced potatoes.

Very moist and scrumptious. I just sat there eating fennel and carrots like a complete vegetable goblin. 

MONDAY
Chicken burgers, chips, crispy shredded Brussels sprouts

Shredded Brussels sprouts is a new-to-us thing. I preheated the oven to 425, cut the stems off two pounds of Brussels sprouts, and sliced them thinly with the food processor, then spread them in a thin layer on two large parchment paper-covered pans with olive oil, honey, salt, and lots of red pepper flakes, and chopped walnuts.

Then I forgot about them and parts of them burned a little, so I switched pans and stirred them up a bit and cooked them a bit more, and they turned out . . . pretty good.

I was hoping for something a little more crunchy, and this didn’t quite get there, but reminded me a little bit of coleslaw. Probably if I had spread it out more thinly, they would have gotten more crisp. Damien thought it was great as it was, and I did like the flavor a lot. Nice to have something new for a side dish, and I can imagine tons of variations in what you add to the Brussels sprouts. It’s also a great way to stretch a small amount of vegetables. I can imagine adding in carrots. 

TUESDAY
Mexican beef bowls 

Kind of an inelegant photo, but a very tasty meal. 

One kid said, “Wow, I never tried this food before. I just assumed it was gross. But it’s delicious!” What do you know about that. Wait till you find out I was right about everything else, too. 

There wasn’t a ton of meat, so I wanted to make sure there were plenty of other good toppings. Namely, yummy beans. I made them in the instant pot, and I thought they were quite toothsome. 

Jump to Recipe

I also sautéed up a bunch of sweet pepper and put out sour cream, shredded cheese, cilantro, scallions, and skillet roasted (skillet roasted? Is that a thing) corn with Taijin seasoning, some corn chips, and a big pot of white rice. I forgot to put out the lime. wedges. The star of this meal is the wonderful gravy from the meat, and the star of the gravy is Worcestershire sauce, which I love even more now that I know it has tamarind in it.

Very rich and piquant meal. 

Jump to Recipe

WEDNESDAY
Cumin chicken with chickpeas, onion salad, homemade pita

Last time I made pita bread, I complained about what a huge amount of work it was. I think that was mostly due to the newness of the recipe (I have massive baking anxiety, and every step feels monumental), and the fact that I quadrupled it. I gathered up my courage and tried this recipe again, and it was actually very simple. You just stir up the dough and knead it well, let it rise once,

divide it, roll the pieces into rounds,

and slap them in a hot oven for threeish minutes, and hope they puff.

It takes a long time if you are making 32 of them and can only fit three on a pan, but there are far less pleasant ways to spend a morning than rolling and baking 32 pieces of pita bread. 

I did try pan frying one, and it turned out so flat and rubbery, I went back to the oven method, which was working well enough. While I was complaining about it, I apparently triggered a smart speaker command, so the next three-minute alarm that went off wasn’t just a chime; it was a perky woman’s voice saying “Three minutes the last one fried in the pan turned out really rubbery!” NOBODY ASKED YOU, PERKY KITCHEN ROBOT. 

Anyway, everybody liked the pita. Next time I will bake them right before supper, because they are divine when they are piping hot; but even several hours old, they were still nice. (The same child who was amazed the Mexican beef wasn’t disgusting complimented me on the pita, saying he loved how tough and chewy it was. I did not murder said child, because soon enough he will be eating his own cooking, and then we’ll all see what’s tough.)

The whole meal was so good.

 

The cumin chicken is super easy. You stir up a simple yogurt marinade for the chicken in the morning (I used thighs and drumsticks), and then about an hour before dinner, spread some seasoned chickpeas in a pan, nestle your chicken in it, maybe throw some onions on top, and shove it in the oven. 

The skin on this chicken is so great. The meat turns out really tender, but the best part is the skin, and it takes zero skill. 

Jump to Recipe

Also, Clara was juicing lemons for some reason, so she had some freshly-squeezed juice to spare for the onion salad, and wow, I forgot what a difference it makes over bottled.

It’s just red onions, lemon juice, chopped cilantro, and some salt and pepper, but it’s so bright and fresh, it’s really wonderful with the earthy flavors of the cumin in the chickpeas and chicken.  

Make a nice bowl of garlicky yogurt sauce,

Jump to Recipe

and it’s a perfectly balanced plate of flavors. Cool, bright, sharp, earthy, and then the sour-floury pita brings it all together.

Lovely. 

THURSDAY
Irish breakfast

Damien heroically took the three middle girls into Boston on the evening of St. Patrick’s day to see Conan Gray. They ate at one of Guy Fieri’s restaurant because if there’s one thing those kids can do, it’s commit to the bit. 

We at home continued our tradition of acknowledging we don’t really like corned beef, and we had what may or may not be an authentic Irish breakfast instead. The Irish sausage wasn’t too popular last year, so we skipped that and had bacon, thick sourdough toast, roast potatoes, fried mushrooms, baked beans, roasted tomatoes, and eggs fried in bacon grease. 

This meal gave the kids the impression that the Irish eat very well indeed. Oops.

I had some trouble getting so many different things hot at the same time, so I fudged it a bit, and the mushrooms (mushrooms, parsley, salt, bacon fat) started out well

but got a bit overcooked, and then I decided to broil the tomatoes in the oven

and long before they got any kind of char, they really collapsed. I don’t know if there’s another method of cooking sliced tomatoes so they don’t fall apart, or if that’s just how it be. They were good, just surprisingly fragile, kind of like the Ir–I’m sorry, somebody was shouting and I lost track of what I was saying. 

I’ll let this hero round out the day for us all.  

FRIDAY
Vietnamese garlic noodles

Gonna try this simple recipe from the NYT, which says it’s a San Francisco dish. Butter, lots of garlic, oyster sauce, soy sauce, spaghetti, parmesan, and scallions. How often does the NYT run a recipe using ingredients you already have! I’ll let you know how it turns out. Garlicky, I’m guessing. 

And we have St. Joseph’s day coming right up tomorrow! Although we’ll probably celebrate on Sunday, just because Saturday is always so crazy-go-nuts. Thinking of an antipasto of pickled vegetables and cheeses and cured meats,

suppli (maybe made by Lucy, since they turned out so well last time),

spaghetti and meatballs (probably made by Damien),

and Clara may make zeppole, which is the traditional St. Joseph’s Day dessert, and which I mangled pretty severely when I tried.

I would like to try pannacotta with fruit (haven’t settled on a recipe yet), just so the kitchen doesn’t forget whose kitchen it is. We just finished The Great British Baking Show and a lot of Giuseppe’s recipes seemed highly desirable to me. But that is a lot of cooks in a small kitchen, so I think today we’ll plan out who makes what when. 

This is also a lot of tasty food for the middle of Lent, but St. Joseph has been mucho helpful for our family and the least we can do for him is eat a lot. Just like the Irish. 

Print

Instant Pot black beans

Ingredients

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

Instructions

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

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

Print

Beef marinade for fajita bowls

enough for 6-7 lbs of beef

Ingredients

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

Instructions

  1. Mix all ingredients together.

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

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Yogurt sauce

Ingredients

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

Instructions

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

5 from 1 vote
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Cumin chicken thighs with chickpeas in yogurt sauce

A one-pan dish, but you won't want to skip the sides. Make with red onions and cilantro in lemon juice, pita bread and yogurt sauce, and pomegranates, grapes, or maybe fried eggplant. 

Ingredients

  • 18 chicken thighs
  • 32 oz full fat yogurt, preferably Greek
  • 4 Tbsp lemon juice
  • 3 Tbsp cumin, divided
  • 4-6 cans chickpeas
  • olive oil
  • salt and pepper
  • 2 red onions, sliced thinly

For garnishes:

  • 2 red onions sliced thinly
  • lemon juice
  • salt and pepper
  • a bunch fresh cilantro, chopped
  • 32 oz Greek yogurt for dipping sauce
  • 3 cloves garlic, minced or crushed

Instructions

  1. Make the marinade early in the day or the night before. Mix full fat Greek yogurt and with lemon juice, four tablespoons of water, and two tablespoons of cumin, and mix this marinade up with chicken parts, thighs or wings. Marinate several hours. 

    About an hour before dinner, preheat the oven to 425.

    Drain and rinse four or five 15-oz cans of chickpeas and mix them up with a few glugs of olive oil, the remaining tablespoon of cumin, salt and pepper, and two large red onions sliced thin.

    Spread the seasoned chickpeas in a single layer on two large sheet pans, then make room among the chickpeas for the marinated chicken (shake or scrape the extra marinade off the chicken if it’s too gloppy). Then it goes in the oven for almost an hour. That’s it for the main part.

    The chickpeas and the onions may start to blacken a bit, and this is a-ok. You want the chickpeas to be crunchy, and the skin of the chicken to be a deep golden brown, and crisp. The top pan was done first, and then I moved the other one up to finish browning as we started to eat. Sometimes when I make this, I put the chickpeas back in the oven after we start eating, so some of them get crunchy and nutty all the way through.

Garnishes:

  1. While the chicken is cooking, you prepare your three garnishes:

     -Chop up some cilantro for sprinkling if people like.

     -Slice another two red onions nice and thin, and mix them in a dish with a few glugs of lemon juice and salt and pepper and more cilantro. 

     -Then take the rest of the tub of Greek yogurt and mix it up in another bowl with lemon juice, a generous amount of minced garlic, salt, and pepper. 

Don’t be shy about saying grace in public

My kids once asked me if I knew what my own first word was, when I was a baby. And I had to tell them that it was “Amen.”

They were a little abashed. What a holy, prayerful child I must have been! But it wasn’t like that. My family always prayed before we ate, and since “amen” came right before the food, I thought it meant “Let’s eat.”

“AMEN! AMEN!” I would apparently holler like a pudgy little zealot, banging my spoon on the high chair tray like one hungering for the word of God, but actually just hungry.

The prayer we said before we got to “Amen” was a sort of all-purpose Hebrew prayer of blessing before a meal: Barukh ata Adonai Eloheinu, Melekh ha’olam, shehakol nih’ye bidvaro. “Blessed art thou, o Lord our God, king of the universe, by whose word all things exist.”

I have taught this prayer to my children, and this is the one we usually say before we eat at our house. It is very likely that, according to Jewish tradition, this is the wrong prayer to pray for most meals we eat (there are various prayers for different kinds of food), but as my kids tell their friends, we are only Jew-ish anyway, so we’re doing the best we can. I like it because it covers the bases: It acknowledges the majesty of God over everything that exists, including myself, and my family, and this plate of rigatoni or whatever. Amen, let’s eat.

And yes, we pray this prayer even when there are guests over. We give them a little warning that we’re going to pray in Hebrew, and they’re welcome to bow their heads if they’d like. Occasionally it has led to some interesting conversations about our heritage or about our faith.

And yes, we pray this prayer even when we’re eating out in public. I have always encouraged my kids to pray before they eat no matter where they are. I think it’s important.

They don’t have to make a big show of it. There is a fine line between being a witness and being a weirdo. To illustrate… Read the rest of my latest for America Magazine.

Image: Saying Grace, a 1951 painting by Norman Rockwell. Painted for the cover of the November 24, 1951 (Thanksgiving) issue of The Saturday Evening Post. Wikipedia

 

Just how much of a menace is TURNING RED?

In my innocence, I sat down to watch Turning Red with my kids this weekend. I had no idea that, while we watched, my fellow moms were tapping out warnings about the lurid, perverse, and downright SEXIFIED themes and images Disney Pixar would foist on an unsuspecting audience. 

I read the reviews after the movie, and I regret to inform you that everyone is nuts.

So even though I thought Turning Red was a fairly flawed movie, I’m going to review it because some of the reviews out there are unusually whackadoo. (Caveat: I only watched the movie once, so maybe I got some details wrong.) This review will include spoilers. I watched it with girls ages 7, 10, 13, 14, 16, and 20 and my son, 18, and my husband, and we all liked it, but had a lot to talk about afterwards. And I had one big complaint.

It’s a coming of age movie. It’s about a group of girls hitting puberty, noticing boys, starting to realize their parents don’t know everything, and figuring out what it means to grow up; and it’s about her mother dealing with all of these things. The target audience is not little kids. It won’t hurt them to watch it, but it wasn’t made for them. 

Here’s the trailer:

 

The plot (again, spoilers): Mei and her loving but overbearing mother are caretakers for an ancestral temple. Suddenly, Mei suffers an abrupt transformation: Strong emotions turns her into a giant red panda. It turns out the gods bestowed the power to become a savage animal on one of her ancestors so she could defend her family, but subsequent women in her family have gone through a ritual where they fight down the inner animal and contain it in a talisman. Mei discovers she can control it by thinking calm thoughts about the love of her friends, but she agrees to do the ritual. Her mother calls the family but oh no! The ritual is on the same day as the concert she and her friends want to go to. Mei defies her parents and decides to trust her own powers to not turn into a red panda. Mei’s mom is so upset that she re-pandafies herself humongously and goes on a destructive but hilarious rampage, and can only be stopped when all the aunts also become pandas. They all then undergo the ritual again, but Mei decides not to go through with it, choosing instead to remain a person who is sometimes a panda. At the end, she uses this power to promote the temple where she works with her mom. 

It was entertaining throughout, and the characters were appealing and had a little more depth and melancholy than you often see in children’s animated movies. The girls’ silliness and sorrows were presented with a good combination of comedy and compassion, so you could laugh with recognition at how ridiculous their problems are, but also feel deeply how deeply they felt them. The funny parts were really funny, and Mei and her friends came across as actual middle school weirdos, not with slick, pre-packaged quirks, but the kind of weirdness that makes them a little obnoxious and stupid sometimes, as well as endearing and unpredictable. Toward the end, Mei meets her mother as a girl, and realizes that she had the same doomed yearning to please her own mother, so, yeah, I cried. 

I liked that it was really, truly about girls. Not an adventure story that they plugged a girl into; not a girl showing what she’s made of by cutting off her hair and kicking ass. Just girls acting like girls, and being good friends to each other. I liked that her friends loved and supported her when they thought she was being awesome and when they thought she was being a goody-goody. I didn’t like that they encouraged her to sneak around her parents, but it was realistic. The vibe was more Derry Girls than Girls Gone Wild.

I liked the dad. At first they played him as the goofy, ineffectual lesser partner, but then he sits down with his daughter and kindly teaches her that strong emotions are part of her, and that stuffing them into an amulet is not necessarily the best way to deal with them. This is pretty good advice, and it was good to see a quiet but wise dad with emotional intelligence, who had a good relationship with his daughter, and respects his wife but is maybe a little sad about the past. The parents clearly have interior lives, which you don’t often see in kid’s movies.

The reviewers complaining about hypersexualized scenes were disturbingly off the mark. The scene where Mei is taunting her mother and shaking her butt happens because her mother is literally a raging monster and has to be lured into the magic circle. The scenes where the girls say things like “now we’re women” or where they say they’re going to go in girls and come out women are played with a wink. This is clearly what the girls think, and it’s clearly untrue. The scene where Mei is under the bed sweating, and one reviewer said it showed her having her first orgasm? To those who are defiled, nothing is pure. These are just kids hitting puberty and noticing sexy thoughts in a very typical, slightly ridiculous way. My teen girls totally realized they were being teased, and they thought it was funny.

You moms who think it’s sick and perverse and an emergency and heartbreaking that Disney would put puberty in a cartoon, YOU ARE GOING TO TURN UP IN SOMEONE’S CARTOON SOMEDAY. And you’re not going to like how they draw you. 

It mentions Mei’s period, several times. It’s not gross or explicit; it just talks about it, because she’s 13. It deals with it in a way that is extremely familiar to girls and women; i.e.; it’s uncomfortable to talk about, but it happens anyway, and nobody asked for it, and mom tries to help and makes it worse, and ugh, but oh well, period. This is really not hair-on-fire stuff. It’s actually a gift for you, if you’ve had a hard time trying to get yourself to introduce the topic to your kids. This movie may make it a bit easier. (For the people who think boys shouldn’t know about periods: You’re making the world worse.)

It has some weird ritualistic magicalistic scenes. It’s not terribly scary except for some glowing eyes and bared teeth. If you were planning to show your kids a movie about a girl turning into a red panda and then you’re shocked that there’s magic, I don’t know what to tell you. 

So, there was a lot to like about the movie. It’s very much about the things we do because of anxiety, and how to do better, and about not trying to be someone you’re not, but learning to work with who you are, and it’s about (or at least wants to be about) whether we just love each other, or if we have to earn each other’s love.  It does show pretty egregious defiance without a lot of comeuppance, but a lot of shit went down over the course of the movie, and these are clearly people who are invested in having a good relationship with each other, so I feel pretty confident this family will work it out. This isn’t a “mommy knows best” movie, but it’s not a “kids know best” movie, either; it’s a “kids are their own people, and that’s how they learn” movie. 

And it was yet another therapy movie. Which are fine as far as they go, but which I hope we can start getting past as a society soon, because writers are learning that, if you lean heavily enough on themes of working through family trauma, people will not notice giant gaping plot holes. 

But I noticed. 

Look, I’m sorry this is so long, but this is driving me crazy. And it’s something Old Good Pixar never would have put up with. 

The entire plot hinges on Mei’s choice: Is she going to suppress her panda, or is she going to “keep it?”  Is she going to go through the ritual to contain her explosive emotional power in a piece of jewelry like most of her ancestors, or will she be her own person? 

But they never supply a real reason why it’s a dilemma. It takes Mei a few days to get used to occasionally poofing into a red panda, but apparently all she has to do is imagine being with her friends, and that calms her down enough so she can control it almost entirely. She thinks people in school will shun her, but in fact the other girls think she’s adorable (in a funny scene where their eyes become huge and sparkly). It not only makes her popular, she uses her power to quickly raise almost $800. So not only is there no real peril in this alleged dilemma, but she gets immediately rewarded in several ways for choosing one side, and that turns out to be the right choice for her, and her ancestor smiles at her. It’s like the opposite of Russian roulette: none of the chambers are loaded.

This is the very same shortcut they took in the movie Luca, which was another charming, beguiling movie that set up a conflict and then didn’t quite take the trouble to work through its implications. In Luca, sea monsters are hated and feared and reviled; and humans are viewed the same way by sea monsters. But when Luca transforms, it takes him about eleven seconds to realize that nobody is actually bad or evil or dangerous, and everyone is actually fine and cool and neat. And there is never any explanation for why Luca is able to reconcile himself to this idea so quickly, and no one else, in the history of ever, has been able to see the truth, but has always clung to their prejudices for no reason at all.

Both movies take for granted that the viewer is already thinking: People in the past didn’t understand things; but people nowadays do understand things. Okay? Okay. So now we do the plot. 

This is lazy, lazy, lazy. The broad themes of both movies were that people (in Luca, it was some people; in Turning Red, it was all people, or all women, or maybe all women in this family? This, too, is sloppy) have some kind of weird, untamed, messy side to them, and that’s not necessarily a bad thing. But they skip over explaining to the audience why anyone would think it is a bad thing. It’s like going to a bakery where they offer two kinds of donuts, and there’s a big struggle, and in the end . . . you get donuts. Nothing wrong with donuts, but it’s not exactly a good story. 

You may say that, in Turning Red, this is deliberate, because both choices (to keep the panda, or not) are valid. Mei’s father clearly kinda liked his wife’s wild side; and Mei told her mom it was okay to contain her panda again, because that’s what she wanted to do. Both choices are presented as okay, so that’s why there’s no clear right or wrong choice, and that’s why they didn’t present it as a perilous decision.

But this theory doesn’t hold up, because Mei’s grandmother makes a point of telling Mei that the more she lets her panda out, the harder it will be to contain during the ritual. I may be remembering wrong, but I think she even said that it can only be done once, and must be done perfectly. But as it turns out, if there is an emergency, you can just go ahead and smash your talisman and let your panda out to fight for a while, and then draw another circle and do another ritual and calmly step back through the mystical mirror and – schloop! – your panda just goes back where she belongs, no harm, no foul. So in fact, the choice that all the women made was meaningless, because you can apparently go back on it at any time. 

And in fact, you cannot even argue that both choices are valid, because Mei’s mom, as a red panda, completely demolished the Sky Dome. It’s never explained whether she will be sent a bill, or what. I know this is a commonly excused plot hole in superhero movies, but the movie explicitly asked us to consider whether or not Mei ought to allow herself to become a giant monstrous creature. I feel like “will she sometimes wreck half the city?” should be part of the conversation. (Insert “now who’s turning red, communism/captitalism” joke here; I’m too tired.)
EDIT: A few folks have pointed out that, in fact, Mei and her mom are shown raising money to rebuild the Sky Dome at the end, so I just whiffed this part. Sorry! 

I have one other complaint, and that is how it looked.  I believe they were going for a style that would appeal to the kids who were 13 in the year 2002, and that makes sense. But in practice, it came across as Dreamworks-trashy.

Bottom line: Not a must-see, by any means, but watchable, and will probably be important to some people for emotional reasons. It’s an interesting movie, and no doubt will influence others. I reviewed it mainly to counteract all the bananas reviews that were out there. For my money, The Little Mermaid has a far more insidious message for little girls than this movie, so everyone needs to be cool. 

Does God really expect us to be perfect? (subscriber content)

If you like a good insult, you’ll love today’s readings.

First, Moses tells the people to keep God’s commandments perfectly, and God will reward them. It is the kind of reading that might drift along unheard right over our heads because we’ve heard this message so very often in Scripture. But the fact that we’re hearing it in Lent makes it a bit more uncomfortable. The entire context of Lent is: This is what happened because people didn’t keep the commandments.

The Old Testament is the story of people who got very clear directions about how to behave. Like us, they heard it over and over again, and they just couldn’t hack it. So God had to turn up in person.

And when he was there, he made things crystal clear, telling the disciples directly:

You have heard that it was said,
You shall love your neighbor and hate your enemy.
But I say to you, love your enemies,
and pray for those who persecute you.

And then he gives one of those rare and uncomfortable flashes of insight into his actual personality…Read the rest of my Lenten reflection for today’s reading at America. 

Image via pxfuel.com 

 

What’s for supper? Vol. 286: Sauce on your face! You big disgrace!

Hey! Who’s fasting? Ready to suffer? Let’s look at some delicious food pictures. Here’s what we cooked and ate this week: 

SATURDAY
I think Aldi pizza? 

We went to see Moe in The Winter’s Tale and needed something fast to throw at kids. 

SUNDAY
Chicken cutlets with basil; dinosaur cake

Sunday was Elijah’s birthday. Another (alleged) adult in the house! He requested Damien’s wonderful breaded chicken cutlets with the provolone on top and a little secret basil tucked inside,

with a hot scoop of slightly spicy marinara sauce over it all to melt the cheese onto the chicken.

So good. 

I once again reassured Damien that this meal was totally worth the hours and hours he spends in the kitchen. I’m the only one who thinks this is funny, but I keep saying it anyway. 

Elijah was reminiscing about the dinosaur cake with a volcano and blue Jello gazing pool I once made him when he was little, so Clara decided to recreate him. 

And a very dinosaur birthday it was.

MONDAY
Rigatoni alla disgraziata

I knew there would be lots of leftover sauce and probably some leftover chicken, so I planned a new-to-us pasta dish for Monday to roll things over, and it was all very tasty.

Rigatona all disgraziata is not only the most delicious food you can have while still keeping meatless, it’s the most fun you can have pronouncing a dish while making reference to being wretched. That’s what the “disgraziata” part means: It’s “poor wretch” food, because it calls for mozzarella, but if you don’t have that, you can just use breadcrumbs. 

If you do have mozzarella, though, you . . . well, first you toast up the breadcrumbs in a little olive oil (I used breadcrumbs from a can, but I do want to try homemade a some point), then you brown the eggplant in a lot of olive oil,

then salt it and add in the sauce that your husband has made yesterday (he used this Deadspin recipe).

Cook and drain the rigatoni, add in the saucy eggplant, mix in the toasted breadcrumbs, throw in some shredded mozzarella, and warm it all up together, and sprinkle some parmesan on top.

Fabulous.

Here’s a more detailed recipe:
Jump to Recipe

I undercooked the eggplant a little bit, so it was a tiny bit too chewy, but this was still a monstrously delicious and filling meal, even without the addition of the leftover chicken, which I heated up and served on the side. Definitely going into the rotation for meatless meals. We also thought it would be nice if some crumbled Italian sausage happened to fall in. 

TUESDAY
Hot dogs, french fries, corn

I have no memory of Tuesday. Corrie has been packing cold, leftover hot dogs in her lunch all week, though, so I know it happened. 

WEDNESDAY
Garlic ginger chicken with mint; coconut rice; garlic string beans

My second foray into Indian cooking. This one was mildly disappointing, as the marinade for the chicken seemed exciting and tasted intense,

but the finished chicken came out much more mild. The ingredients are: Fresh ginger, fresh garlic, fresh cilantro and mint, fresh lemon juice, olive oil, coriander, turmeric (which I know I have somewhere, but I couldn’t find), and amchur, which is dried, unripe mango powder, and is super tart. 

Here is the recipe from Bon Apetit. I must warn you to save the recipe if you plan to use it, because they now limit the number of free views. 

You marinate the chicken, then brown it in oil, then cook it at a low temperature in a pan for ten minutes, then turn the heat off and let it finish cooking for fifteen minutes in its own steam. 

This worked well enough, and the chicken came out extremely moist and tender. But I could tell that it wasn’t as flavorful as I had hoped, so I cut it up and tossed it in the pan with the drippings, to coat all the pieces with as much flavor as possible.

And it was good! Just predominantly garlicky and gingery, and the rest of the flavor was harder to discern. I put plenty of fresh mint and cilantro on top to help it out. 

I had some misadventures with the rice, as well. I used this straightforward recipe and made a big pot of coconut basmati rice in the Instant Pot. The second time I got a burn message, I transferred it to the stove and finished it there, where it cooked somewhat unevenly. Not terrible, but I don’t know why I’m struggling so much with rice! Maybe I need to try another brand. I’ve been buying basmati rice at Aldi. Anyone know anything? Tell me it’s not my fault. 

For the string beans, I just drizzled them with olive oil and sprinkled them liberally with salt, pepper, and garlic powder, spread them in a shallow pan and shoved them up under a hot broiler until they were a little blistered.

Easy and tasty. 

It was a good meal, just a little tamer than I was expecting. Onward and upward. I still have a shelf overflowing with Indian spices and I’m not discouraged. 

THURSDAY
Regular tacos

None of my funny globalist tricks. No lemon grass or fish sauce or tree ears or balsamic reductions. I even got the crunchy shells that come in a box, which the kids think are a treat because I don’t usually get them because they’re noisy. Everyone was happy and loved me. 

FRIDAY
Mac and cheese

And there’s plenty of rigatoni left over, too. IN THIS HOUSE [extremely lawn sign voice] we eat five-day-old rigatoni. 

We also add hot sauce and sometimes mustard to our otherwise pretty pedestrian mac and cheese. 

Print

Rigatoni alla disgraziata

A hearty, meatless pasta dish with eggplant, breadcrumbs, and mozzarella

Ingredients

  • 2 lg eggplants with ends cut off, cut into one-inch pieces (skin on)
  • salt
  • 3/4 cup olive oil, plus a little extra for frying bread crumbs
  • 3 cups bread crumbs
  • 3 lbs rigatoni
  • 6 cup marinara sauce
  • 1 lb mozzarella
  • grated parmesan for topping

Instructions

  1. In a very large skillet or pot, heat up a little olive oil and toast the bread crumbs until lightly browned. Remove from pan and set aside.

  2. Put the 3/4 cup of olive oil in the pan, heat it again, and add the cubed eggplant. Cook for several minutes, stirring often, until eggplant is soft and slightly golden. Salt to taste. Add in sauce and stir to combine and heat sauce through. Keep warm.

  3. In another pot, cook the rigatoni in salted water. Drain. Add the pasta to the eggplant and sauce mixture. Add in the toasted breadcrumbs and the shredded mozzarella. Stir to combine. Serve with grated parmesan on top.

 

What’s for supper? Vol. 285: Best I can do is no lobster

Every year, I tell the kids how strict the orthodox are in Lent, compared to us. No meat, no fish, no dairy, no cheese, no eggs, no oil on Fridays and most but not all Wednesdays, no brown or yellow or oblong grains, no oily fishies, and very few whiskered or blue-eyed mammals on the final week, which is known as Full On Horrendoustide. You can eat wax. I researched this rigorously and I don’t want to hear about it. The upshot is we westerners have it very easy, with our little meatless Fridays, and I also don’t want to hear about that. So every year I give my little speech, and then I go ahead and cook like I always do throughout Lent, except I feel bad about it. I try to avoid lobster, even if it’s on sale, which it is not. 

So here’s what we ate this week:

SATURDAY
I don’t know. Oh, Saturday was Corrie’s birthday, so we had calzones. I feel like I already wrote about this. I’m confused. Here is a picture on my phone that says “Saturday” on it:

My little cupcake. Now she is seven. 

SUNDAY
Beef stroganoff on skinny egg noodles

But her birthday was a different day from her party. Was the party Sunday, then? I’m so confused! I think the party was Saturday, but I did the food post on Monday, so I included Saturday’s food? Anyway, Damien cooked on Sunday. He used a Deadspin recipe for stroganoff and it came out fragrant and luxuriously creamy with very tender strips of beef.

But he forgot-a the mushrooms! These things happen. Still delicious. There was some kind of run on regular noodles and there were none to be found, so we had fancy skinny noodles. Don’t tell the ecumenical patriarch. (Actually it wasn’t even Lent yet by this point.)

MONDAY
Tacos al pastor with pico de gallo

I’ve tried a few different recipes for tacos al pastor, and I like this one the best. It takes a bit of work on the front end (you have to blister up the guajillo chilis, then de-seed them, then simmer them

before adding them to the marinade, which itself has quite a few ingredients, especially if you have to make a substitute for achiote paste, which I did).

I complain, but I will admit, I adore spending a morning making a marinade. If I have nothing else to do and there aren’t a lot of people climbing over me making mountains of toast and complaining about the kind of popcorn I got, it’s so pleasant, simply messing around in the kitchen.

I also made a big bowl of pico de gallo, although I forgot to buy any peppers, so it was just tomatoes, onions, lime juice, kosher salt, and cilantro. Actual recipe:

Jump to Recipe

Here’s how pico de gallo should look, if you’re not lazy:

I, however, got lazy and did it in the food processor, so it was a little pulpier than necessary, but still sharp and tasty. 

We got a big dump of snow, so we’re still cooking exclusively indoors. When it was time to cook, I got a big skillet nice and hot with oil and cooked the marinated meat in batches, to make sure it got a little bit seared, rather than basically simmering due to being squished.

The pineapple juice in the marinade made it so tender.

While I was cooking the meat, I broiled the chunks of pineapple on an oiled pan right up under the broiler, and heated up a stack of tortillas. My land, it was all so tasty. I can never get over what wonderful things happen to pineapple with a little high heat, the hot nectary insides right under the delicate trim of char. Amazing.

The marinade is not too spicy, just kind of smoky and warming. It was a popular dish altogether, and so pretty. 

Tacos al pastor is one of my favorite Mexican dishes (and it apparently has a Lebanese shawarma influence, so that’s no surprise).

I wanted some lime cilantro rice to go with it, but we were low on rice. It was really a fully satisfying meal on its own, though, with some sour cream and cilantro thrown on top of the meat and pineapple and pico de gallo.

Your choice of corn chips or lime plantain chips on the side. Good stuff.

TUESDAY
Actual Restaurant

Fat Tuesday! We’re terrible at Mardi Gras. Nobody around here is doing anything remotely debauched, and nobody in this house would be excited about pancakes, so we went out to eat. Appetizers and everything! Corrie only went under the table one time. I got a bunch of photos of the teenagers looking away with an annoyed expression, so I’ll spare you those. 

I decided to go ahead and have a steak, which turned out to be so huge, I could only eat half (I had the second half for lunch on Thursday). And a very fat Tuesday was had by all. 

WEDNESDAY
Marcella Hazan’s red sauce on spaghetti

It was suggested to the cook that, because it was Ash Wednesday, we could just go ahead and open a jar of Aldi spaghetti sauce, but it was counter- suggested that just because it’s a penitential day doesn’t mean we have to eat dirt. So in the interest of family harmony, we had Marcella Hazan’s miraculous three-ingredient sauce, and it was, of course, wonderfully savory and delicious.

Jump to Recipe

I would say the penance came in when I could only have one helping, but actually I went back for another little scoop because nobody stopped me.

THURSDAY
Grilled ham and cheese, Pringles

Nothing to report. Fell asleep sitting up on the couch, and then Corrie came down after bedtime, sobbing because there are three kinds of matter and they all take up space, but what about the ones that donnnnnn’t? People think they want smart kids, but this is a mistake. 

FRIDAY
Fish burgers, french fries, broccoli slaw

I just got some frozen breaded fish and and some fresh dill, and I guess we’ll have fish burgers with some kind of homemade tartar sauce, assuming I can stay awake. I don’t seem to have a broccoli slaw recipe saved, but I like it with all kinds of stupid things in it, sunflower seeds and dried cranberries and all kinds of bird food that nobody else wants. I’m sure they’ll all be gracious about it, and so will I, I’m sure. And a blessed Horrendoustide to you. 

 

 

Print

Pico De Gallo

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

Ingredients

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

Instructions

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

Print

Marcella Hazan's tomato sauce

We made a quadruple recipe of this for twelve people. 

Keyword Marcella Hazan, pasta, spaghetti, tomatoes

Ingredients

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

Instructions

  1. Put all ingredients in a heavy pot.

  2. Simmer at least 90 minutes. 

  3. Take out the onions.

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

Go ahead, give up chocolate for Lent

An old woman asked a young girl—her name was Cassidy, if I remember right—what she planned to give up for Lent. Cassidy said she was going to give up popcorn.

“Popcorn!” the old woman scoffed. Pathetic! In her day, girls used to do real penances, make real sacrifices, she said. Cassidy should give up all desserts, at least. Or chocolate. When she was a child, she gave up chocolate, she said.

Cassidy mumbled that her dad would make her popcorn every night and she ate it while they watched basketball on the couch together. It actually sounded like a large and meaningful sacrifice, but the old woman’s message had hit home. Her Lenten practice was not good enough. It was childish, not meaningful.

The moral of this story? If someone asks you what you’re giving up for Lent, run away!

Or, an even better moral: When you’re deciding what to do for Lent, be childlike, not childish.

Here’s what I mean. When someone argues “Don’t just give up chocolate for Lent” they are using shorthand for the idea that giving up some little food treat is a cheap and childish way to sneak through the season. They’re saying that it means we’re just checking off the “sacrifice” box and skating by, and if we expect some kind of true spiritual growth, we should be seeking something more meaningful and profound. Rather than giving up chocolate or something else, we should be adding something, some spiritual practice, some good works, some new and challenging way of approaching the day or each other or God.

And this may be true. Sometimes when people “just give up chocolate for Lent,” it’s because they’re doing the easy, thoughtless thing. Sometimes it makes sense for us to urge each other to dig a little deeper, look a little harder at our spiritual lives, and think a little longer about what the Lord is asking from us.

But this year, in particular, feels different. And I think it calls for a different approach.

We’ve all been through the wringer, in one way or another. Lots of people have had their faith shaken, and we may find ourselves facing Lent 2022 with especially low enthusiasm and especially ramped up cynicism. Many of us are grieving. Many of us are physically healing, or still suffering. It has been a soul-crushing, exhausting time of constant risk assessment, constant weighing of expectations against reality and the constant wretched need to question other people’s trustworthiness—all while still trying to keep alive some spark of hope and good will toward our fellow man. When is the last time it hasn’t been Lent? And now you’re telling me I need to impose some new wound, this time self-inflicted?

That’s how I feel. But in my heart of hearts, I know that is not what Lent is meant to be. So I find it helpful to ask myself, when I’m discerning some spiritual practice: Is this childish? Or is it childlike?

Read the rest of my latest for America Magazine. 

Image by Marco Verch via Flickr (Creative Commons) 

What’s for supper? Vol. 284: Ghee! Your chicken smells terrific

Gotta quick get this food post in before Lent starts! It was February vacation this past week, and we were pretty busy doing this and that (especially that. OH, the that we did) including Corrie’s birthday party and my first foray into Indian cooking. Let’s begin!

SATURDAY
Bacon cheeseburgers, chips

Damien made supper

while I did a gazillion errands, including checking out a wonderful little store in the area, Keene International Market. It’s not huge but it has an impressive variety of goods, including frozen foods and fresh produce. I had very little in the way of Southeast Asian spices in the house, so I stocked up

I actually made two trips, and the second time I got some saffron and coriander and I forget what else. Always wanted to buy saffron. 

Damien and I were both so excited about the Indian meal we had a few weeks ago. The first great thing about Indian food is, of course, how ridiculously delicious it is. The second great thing, though, is how excited Indian people get when you tell them you’re trying Indian cooking. What a delight! I got so much profuse encouragement and enthusiasm from so many people, including the cashier at the store. Lovely. 

I started marinating the chicken for the main dish, chicken biryani, on Saturday night. The marinade tasted pretty exciting, and we both thought that, if I just added more yogurt to dial down the intensity a little, it would make a fantastic dip. 

SUNDAY
Pakora with tamarind sauce, chicken biryani, naan

Okay. So I started out knowing this was going to be a learning curve. But even so, I had SO MUCH FUN cooking this food. I really took to it, and it felt very natural and enjoyable. That being said, nothing I made turned out exactly right, and some of it turned out . . . pretty wrong. The flavors were all great, but everything needed improvement of some kind or other. But we all liked it so much, I’m definitely going to try again. It was just a super fun meal to make and eat, and somehow seemed to produce family happiness. This may have been because I was so upbeat about it, and my good cheer rubbed off on the kids, but that does not automatically happen by any means, so I think it’s just Indian food magic. 

First, the pakora. I went a little bit rogue and just started stuffing all kinds of vegetables into the food processor. I used spinach, string beans, carrots, red onions, and cabbage.

I ended up chopping everything a little bit too fine, so I ended up with small, fluffy wads of fried vegetable, rather than spiky bundles. (You let it sit, squeeze out the excess liquid, mix it with spices and chickpea flour, and then deep fry it.) Just didn’t have enough substance.

But as I said, the flavor was great (I added salt, coriander, garam masala, and ginger paste), and I liked the tender, vegetable-y inside with the lightly crisp fried outside.  Next time, I will just cut everything more like matchsticks than shreds. 

Next, the naan. I planned to make this recipe, which my friend Tom recommended, but I started too late, so I defaulted to King Arthur. It calls for both regular flour and bread flour, and yogurt, but it’s quite simple, and I thought it turned out well enough, if a little tough. I forgot to brush ghee on at the end, and they definitely could have been more tender, but heck, they looked and tasted like naan, so, thumbs up, white girl! I made sixteen of them.

Where I really stumbled was the biryani. Here’s the recipe again. The chicken part came out divine. In this recipe, you start — well, first you start by marinating the chicken well in advance, as I mentioned above; but when you’re ready to cook, you start by by roasting a bunch of whole spices in ghee

then fry up some onions in it, then add in the chicken that’s been marinating in yogurt and a bunch of spices overnight, and let that cook for a while.

At this point, your house smells like heaven.

Then you add more yogurt and more spices, and then you have to spread your raw basmati rice, add the liquid, and cook the rice on top of the cooked chicken, with salted water and coconut cream infused with saffron and whatnot.

Here I got confused, and I ran out of room in the pot, and I started making substitutions and panicking a tiny bit, because I realized the rice was cooking very unevenly, so I transferred everything to the Instant Pot; but I still didn’t use enough liquid, so it started to burn, and it was just not gonna work out, so I just served it as it was. So the rice was rahther crunchy, which is a shame, because it was expensive!

But all those delightful ingredients and all that layering of flavor was not in vain, because the chicken and sauce part was so delicious that everybody ate the biryani anyway, crunchy basmati rice and all. It was just . . . creamy and fragrant and a little earthy and warming, with lots of layers of flavor. I dialed down the spiciness quite a bit to make it as accessible as possible, because it was already very different from what the kids are used to eating. It was not bland! Just not spicy. 

I also attempted to make some tamarind sauce using a slab of tamarind paste. I more or less followed this recipe, but it juuuuust didn’t turn into something I was excited about eating.

Damien liked it, but I thought it was too tart and too chunky, even after lots of extra honey and some time in the food processor. I’ll just buy a jar of readymade sauce next time, because I’m cuckoo for tamarind. I did buy some mango chutney and some mint chutney and we used all three sauces and just dipped everything in everything.

I believe that’s how you’re supposed to do it. 

Oh, and I also grabbed something called Soan cakes, 

which turned out to come sealed in little plastic cups like fruit cups, and they were so strange! They tasted somewhat like halvah, but sweeter and fruitier, and the texture was kind of . . . splintery? And it sort of melted in your mouth. Several of the kids mentioned that it was like they always imagined pink insulation tasting. 

MONDAY
Pizza

Homemade pizza, but nothing special, just a bunch of pepperoni and olive and whatnot. I was still kind of in a daze from all the cooking I had done on Sunday, and was drained of creativity. 

TUESDAY
Pork ribs, suppli

Lucy wanted to try her hand at making suppli, and after I warned her that it was a fairly complex recipe with several steps,

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especially if you’re planning to make the risotto on the stovetop and all, darn it if she didn’t go ahead and make the best suppli I’ve ever had. 

Look how lovely they turned out, outside:

and in:

Great savory, creamy risotto inside, and I did spring for some good fresh mozzarella, so that melted very well. 

For the meat, I threw some salt and pepper on some pork ribs and roasted them, and we just had the pork ribs and suppli for supper, that’s it. A slightly barbaric meal, somehow, but very tasty.  

WEDNESDAY
Chicken fajita bowls

I’m just going to go ahead and quote my Facebook status for the day:

Today after I got some writing done, I had to drop Benny off at her friend’s house and take Sophia for a haircut and pick up a few party things, so I decided to take Corrie with me for fun (????), and we got some groceries and I ran in for a final birthday present and we had to get some fireworks, and then I guess that was too many errands, because she got EXTREMELY ANGRY ABOUT HOW THE REVOLVING DOOR WAS BEHAVING, and had a bit of a meltdown. And this continued for several miles until I realized the shortcut I was taking brought up right past a farm, so we stopped to visit some horses and cows, which calmed Corrie down, but I myself leaned on the electric fence, which was not ideal! Then we picked up Benny and went home, and I got pulled over for various reasons, and made supper, and finally got my boots off, and I was reading to the girls when I heard Corrie quietly say, “oopth.” I turn around and she has . . . a mouth full of broken glass???? Because I guess she found a Christmas ornament and decided to put it in her mouth, and then accidentally bit it? Anyway nobody died and we finished the chapter, and I just

But oopth nothwithstanding, I was fairly proud of the dinner I got on the table, just in terms of sheer minutes-per-raw-food-to-hot-food-ness; and it was pretty tasty, too, if not luxe. I cut up some chicken breast with green peppers and onions and fried it up in oil with plenty of chili powder, garlic powder, salt, and pepper, and — not cumin, because I used that all up in the Indian food. 

I set some rice cooking in the Instant Pot and heated up some black beans, chopped up some cilantro and scallions, and put out sour cream, salsa, shredded cheese, lime wedges, salsa, hot sauce, and corn chips, and forty minutes after we got home, there was a happy little dinner ready. 

The only thing we didn’t have, besides cumin, was bowls. Nobody knows what happened to all the bowls. So we had chicken fajita plates. 

THURSDAY 
Pizza

Thursday was the day we All Got Out Of the House. We tried something new: The Fitchburg Art Museum, which is small but worth driving an hour to see. They have an immersive Ancient Egypt exhibit that was very effective and memorable. I made the kids pray for the mummies, because a dead old man is a dead old man, even if his organs are in a jar.  You can see some of my photos on Facebook. Then we went back to town and did some thrifting/antiquing and picked out some silly stuff (and the owner sized up Benny and Corrie and pointed out the giant basket full of used dance costumes, whoa-ho-ho-ho-ho!), and then, because it was vacation, we stayed out got pizza. 

FRIDAY
Calzones

Yes, after pizza on Monday and then pizza on Thursday, we had calzones on Friday, which was Corrie’s request for her birthday dinner. I ended up asking Elijah to make them

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while I finished making the cupcakes for her party on Saturday. She wanted cupcakes decorated with ancient Greek motifs, and filled with Nerds (just like our house, har har har). I sliced the cupcake tops off, used a vegetable peeler with a digging end to gouge out a little hole, poured the Nerds in, and stuck the top back on with icing. My hands have not gotten less shaky over the years, but she was happy with her cupcakes. 

Which is pretty remarkable, considering that she also asked Clara to make her a Greek god cookie birthday cake, so obviously Clara made her one. 

The cupcakes were for her party on Saturday, but the cake was just for the family on Friday.

I know you want to see those cookie gods close up, so here they are:

Everybody says “They are too beautiful to eat!” and that’s probably true, but we ate them anyway, because we are monsters! And Clara just keeps making more outstanding cookies, so we never learn.

Okay, that’s it! I usually keep doing food posts throughout Lent because, as previously discussed, I’m a monster. Happy Fat Monday!

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Suppli (or Arancini)

Breaded, deep fried balls of risotto with a center of melted mozzarella. 
Make the risotto first and leave time to refrigerate the suppli before deep frying. 

Ingredients

  • 12 cups chicken stock
  • 8 + 8 Tbs butter
  • 1 cup finely chopped onions
  • 4 cups raw rice
  • 1 cup dry white wine
  • 1 cup grated parmesan cheese

To make suppli out of the risotto:

  • risotto
  • 1 beaten egg FOR EACH CUP OF RISOTTO
  • bread crumbs or panko bread crumbs
  • plenty of oil for frying
  • mozzarella in one-inch cubes (I use about a pound of cheese per 24 suppli)

Instructions

  1. Makes enough risotto for 24+ suppli the size of goose eggs.


    Set chicken stock to simmer in a pot.

    In a large pan, melt 8 Tbs. of the butter, and cook onions slowly until soft but not brown.

    Stir in raw rice and cook 7-8 minutes or more, stirring, until the grains glisten and are opaque.

    Pour in the wine and boil until wine is absorbed.

    Add 4 cups of simmering stock and cook uncovered, stirring occasionally until the liquid is almost absorbed.

    Add 4 more cups of stock and cook until absorbed.

    If the rice is not tender by this point, keep adding cups of stock until it is tender. You really want the rice to expand and become creamy.

    When rice is done, gently stir in the other 8 Tbs of butter and the grated cheese with a fork.

  2. This risotto is wonderful to eat on its own, but if you want to make suppli out of it, read on!

  3. TO MAKE THE SUPPLI:

    Beat the eggs and gently mix them into the risotto.


    Scoop up about 1/4 cup risotto mixture. Press a cube of mozzarella. Top with another 1/4 cup scoop of risotto. Roll and form an egg shape with your hands.


    Roll and coat each risotto ball in bread crumbs and lay in pan to refrigerate. 


    Chill for at least an hour to make the balls hold together when you fry them.


    Put enough oil in pan to submerge the suppli. Heat slowly until it's bubbling nicely, but not so hot that it's smoking. It's the right temperature when little bubbles form on a wooden spoon submerged in the oil. 


    Preheat the oven if you are making a large batch, and put a paper-lined pan in the oven.


    Carefully lower suppli into the oil. Don't crowd them! Just do a few at a time. Let them fry for a few minutes and gently dislodge them from the bottom. Turn once if necessary. They should be golden brown all over. 


    Carefully remove the suppli from the oil with a slotted spoon and eat immediately, or keep them warm in the oven. 

5 from 1 vote
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Calzones

This is the basic recipe for cheese calzones. You can add whatever you'd like, just like with pizza. Warm up some marinara sauce and serve it on the side for dipping. 

Servings 12 calzones

Ingredients

  • 3 balls pizza dough
  • 32 oz ricotta
  • 3-4 cups shredded mozzarella
  • 1 cup parmesan
  • 1 Tbsp garlic powder
  • 2 tsp oregano
  • 1 tsp salt
  • 1-2 egg yolks for brushing on top
  • any extra fillings you like: pepperoni, olives, sausage, basil, etc.

Instructions

  1. Preheat oven to 400. 

  2. Mix together filling ingredients. 

  3. Cut each ball of dough into fourths. Roll each piece into a circle about the size of a dinner plate. 

  4. Put a 1/2 cup or so of filling into the middle of each circle of dough circle. (You can add other things in at this point - pepperoni, olives, etc. - if you haven't already added them to the filling) Fold the dough circle in half and pinch the edges together tightly to make a wedge-shaped calzone. 

  5. Press lightly on the calzone to squeeze the cheese down to the ends. 

  6. Mix the egg yolks up with a little water and brush the egg wash over the top of the calzones. 

  7. Grease and flour a large pan (or use corn meal or bread crumbs instead of flour). Lay the calzones on the pan, leaving some room for them to expand a bit. 

  8. Bake about 18 minutes, until the tops are golden brown. Serve with hot marinara sauce for dipping.