What’s for supper, Vol. 230: In which I mise all over the place

Ho hum, what a dull week. At least we have food to talk about. Here’s what we had this week:

SATURDAY
Cheeseburgers and candy

Halloween! We had some kind of complicated plan with multiple cars and pick ups and drop offs before trick or treating, so Damien bought a sack of Wendy’s burgers and distributed them to anyone who would slow down long enough to eat one, and/or could bend their arms enough to reach their mouths with their costumes on. 

We had a really good costume year. Clara taught herself how to sew and made a dress and a cloak, and went as an autumn warrior elf or something. 

Elijah spent about 900 hours cutting, shaping, sanding, gluing, and painting bits of foam, and came out with this incredible Mandalorian costume

Lucy and Sophia had store-bought costumes and wigs, Tsuyu and Ochako, which they bought with money they earned by working, and Lucy made her boots out of foam

Irene was Grunkle Stan (I made the fez and she made the 8 ball cane)

Benny was a fairy princess dragon

and Corrie was Jim from Troll Hunters

And that was that! Only about half as many people as usual were giving out treats, but they made up for numbers with enthusiasm, ingenious candy delivery devices, and of course candy. 

SUNDAY
Pulled chicken sandwiches, coleslaw, french fries

Wanted to try something easy but different. This didn’t knock anyone’s socks off, but it was fine. I served it with red onions and little dill pickles.

I used this recipe that calls for grated onion, olive oil, Worcestershire sauce, brown sugar, and bottled BBQ sauce, and it came out tasting exactly like I had just used bottled BBQ sauce. Next time I’ll either skip the extra ingredients and just do that, or else I’ll find a recipe that delivers more for the effort. It’s nice to have something else to do with chicken, anyway. 

MONDAY
Beef barley soup, pumpkin muffins (and soul cakes)

A snowy, blustery day, great for soup and muffins. Beef barley soup is popular with more than half the family, which is pretty good. My version has onions, carrots, mushrooms, tender beef, tomatoes, barley, and a rich beef broth with red wine, and plenty of pepper. 

Jump to Recipe

I made it in the Instant Pot, but this recipe easily adapts for stovetop. 

Poor Benny made her first batch of pumpkin muffins all by herself last week, and just as she was ready to pop them in the oven, the pan tipped over and it all flopped out on the floor. So she was especially glad to see these. 

Jump to Recipe

I think my baking soda may be a bit feeble, or maybe I just didn’t fill the tins high enough; but they turned out well enough, if not lofty and huge. 

I made a double recipe, which gave me enough for 24 muffins and a large loaf. For the loaf, I added dried cranberries and sunflower seeds. 

I had to leave the house while it was still baking, so it stayed in the oven a little too long and got too dry; but it was still pleasant and hearty. I’ll use this combination again, or maybe walnuts instead of sunflower seeds.

And it being All Souls Day, Clara made these lovely soul cakes, as I mentioned. 

Good smell day at the Fisher house. 

TUESDAY
Asian meatballs and rice

Election day. I wanted something I could prep ahead of time and serve without a lot of fuss, because Damien and I were both out after dinner covering election results. So I went with Asian meatballs, which is a foolproof recipe. 

Jump to Recipe

OR SO I THOUGHT.

My fellow Americans, these meatballs were horrendous.  I don’t know what happened. I was in such a rush and ended up eyeballing the spices, and, well, I guess I know what happened. They were so horribly salty and harsh and awful! Oh well. It’s a good recipe if you follow it. 

That’s hot sauce, not ketchup. And no, putting hot sauce on your painfully salty meatballs doesn’t make them better. After I took this picture, I tried adding duck sauce, which also, you’ll never guess, didn’t help. I don’t even know what is wrong with me. 

WEDNESDAY
Chicken burgers, chips, quinoa and kale

I made a big speech about how I bought a bag of steamable quinoa and kale because I happen to like it, and they are welcome to have some if they want, but no one has to eat it, and they can just eat their fake Pringles, and they just aren’t allowed to give me a hard time about my quinoa and kale. 

They did give me a hard time, though, the little creeps.

I happen to like quinoa and kale!  Leave me alone with my mountain of quinoa and kale! Love is love. In this house we believe you should leave your mother alone. 

THURSDAY
Banh mi

A long-promised meal. This really is the queen of all sandwiches. 

Jump to Recipe

I guess this was the only meal that really turned out this week. I didn’t want to mention it before, but the mushrooms in the beef barley soup were a little past their prime, and I tried to pretend it was fine, but the soup was really not that great. And to be honest, I should have cooked this banh mi pork right in the pan, rather than on a rack, because it was a little dry. 

But I did toast-and-not-burn the baguettes, and I pickled ever so many carrots,

Jump to Recipe

and there were cucumbers, plenty of cilantro, pickled jalapeños, and sriracha mayo, and it’s a dem fine sandwich. A dem fine sandwich. Worth the effort. 

It’s killing me that today is meatless Friday. We may even have some leftover rice, and I could be having a leftover banh mi bowl right now. I was talking it over with Lena and we agreed, we need more bowls of things in our life. Vote for me; I’ll get you a bowl of something. 

FRIDAY
Eggs migas with refried beans

I don’t even have to look; I can feel that we have 346 bags of tortillas in the house. The eggs are probably all frozen, but what the hell. We even have some refried beans, and that has made all the difference.

I guess I haven’t written up a migas recipe yet. Don’t tell anyone I said that, but it’s basically matzoh brei for Mexicans. You slice some tortillas thin and fry them until crisp, then add in some beaten eggs and scramble it together. You can add in other stuff while it cooks, but I like to cook it simply and then serve the extras as toppings and sides. 

And there it is. I’m projecting a win for everyone at dinnertime today.

Here’s the recipe cards for the week. Enjoy!

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Coleslaw

Ingredients

  • 1 head cabbage, shredded
  • 2 carrots, grated
  • 5 radishes, grated or sliced thin (optional)

Dressing

  • 1 cup mayo
  • 1 cup cider or white vinegar
  • 1/2 cup lemon juice
  • 1/2 cup sugar
  • pepper to taste

Instructions

  1. Mix together shredded vegetables. 
    Mix dressing ingredients together and stir into cabbage mix. 

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Soul cakes

Servings 18 flat cakes the size of large biscuits

Ingredients

  • 1 cup butter, chilled
  • 3-3/4 cup sifted flour
  • 1 cup white sugar
  • 1/4 tsp nutmeg
  • 1 tsp cinnamon
  • 1 tsp ginger
  • 1 tsp allspice (can sub cloves)
  • 2 eggs
  • 2 tsp cider vinegar (can sub white vinegar)
  • 4-6 Tbsp milk
  • powdered sugar to sprinkle on top

optional:

  • raisins, currants, nuts, candied citrus peels, etc.

Instructions

  1. Preheat the oven to 350

  2. Put the flour in a large bowl. Grate the chilled butter on a vegetable grater and incorporate it lightly into the flour.

  3. Stir in the sugar and spices until evenly distributed.

  4. In a smaller bowl, beat together the eggs, vinegar and milk. Stir this into the flour mixture until it forms a stiff dough.

  5. Knead for several minutes until smooth and roll out to 1/4 thick.

  6. Grease a baking pan. Cut the dough into rounds (or other shapes if you like) and lay them on the pan, leaving a bit of room in between (they puff up a bit, but not a lot). If you're adding raisins or other toppings, poke them into the top of the cakes, in a cross shape if you like. Prick cakes with fork.

  7. Bake for 20-25 minutes until very lightly browned on top.

  8. Sprinkle with powdered sugar while they are warm

5 from 1 vote
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Beef barley soup (Instant Pot or stovetop)

Makes about a gallon of lovely soup

Ingredients

  • olive oil
  • 1 medium onion or red onion, diced
  • 1 Tbsp minced garlic
  • 3-4 medium carrots, peeled and diced
  • 2-3 lbs beef, cubed
  • 16 oz mushrooms, trimmed and sliced
  • 6 cups beef bouillon
  • 1 cup merlot or other red wine
  • 29 oz canned diced tomatoes (fire roasted is nice) with juice
  • 1 cup uncooked barley
  • salt and pepper

Instructions

  1. Heat the oil in a heavy pot. If using Instant Pot, choose "saute." Add the minced garlic, diced onion, and diced carrot. Cook, stirring frequently, until the onions and carrots are softened. 


  2. Add the cubes of beef and cook until slightly browned.

  3. Add the canned tomatoes with their juice, the beef broth, and the merlot, plus 3 cups of water. Stir and add the mushrooms and barley. 

  4. If cooking on stovetop, cover loosely and let simmer for several hours. If using Instant Pot, close top, close valve, and set to high pressure for 30 minutes. 

  5. Before serving, add pepper to taste. Salt if necessary. 

 

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Pumpkin quick bread or muffins

Makes 2 loaves or 18+ muffins

Ingredients

  • 30 oz canned pumpkin puree
  • 4 eggs
  • 1 cup veg or canola oil
  • 1.5 cups sugar
  • 3.5 cups flour
  • 2 tsp baking soda
  • 1.5 tsp salt
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1/2 tsp ground cloves
  • 1/4 tsp ground ginger
  • oats, wheat germ, turbinado sugar, chopped dates, almonds, raisins, etc. optional

Instructions

  1. Preheat oven to 350. Butter two loaf pans or butter or line 18 muffin tins.

  2. In a large bowl, mix together dry ingredients except for sugar.

  3. In a separate bowl, mix together wet ingredients and sugar. Stir wet mixture into dry mixture and mix just to blend. 

  4. Optional: add toppings or stir-ins of your choice. 

  5. Spoon batter into pans or tins. Bake about 25 minutes for muffins, about 40 minutes for loaves. 

 

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Vaguely Asian meatballs with dipping sauce

Very simple meatballs with a vaguely Korean flavor. These are mild enough that kids will eat them happily, but if you want to kick up the Korean taste, you can serve them with dipping sauces and pickled vegetables. Serve with rice.

Servings 30 large meatballs

Ingredients

  • 2.5 lbs ground beef
  • 1 sleeve Ritz crackers, crushed finely
  • 1/3 cup soy sauce
  • 1/2 head garlic, minced
  • 1 bunch scallions, chopped (save out a bit for a garnish)
  • 1 tsp kosher salt
  • 1 Tbsp ground white pepper

For dipping sauce:

  • mirin or rice vinegar
  • soy sauce

Instructions

  1. Preheat the oven to 425.

  2. Mix together the meat and all the meatball ingredients with your hands until they are well combined. Form large balls and lay them on a baking pan with a rim.

  3. Bake for about 15 minutes.

  4. Serve over rice with dipping sauce and a sprinkle of scallions.

 

5 from 1 vote
Print

Pork banh mi

Ingredients

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

Veggies and dressing

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

Instructions

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

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

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

  4. Toast a sliced baguette or other crusty bread. 

 

5 from 1 vote
Print

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

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

Ingredients

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

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

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

Instructions

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

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

    Add them to the brine so they are submerged.

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

Blessed are the rats, for we are all rats

Last night I stepped into a madhouse. I had driven to a local town to snap a quick photo of the election results to send to a numbers aggregator. A quick job—no need to talk to anyone or do anything but stay out of the way until the official results were in. I told the kids I would be back in time to put them to bed.

But 20 minutes before the polls closed, there was still a line stretched out the door of the polling place. A giant moon rose in the frigid air, and a mixed crowd of young and old chattered excitedly in the dark as they waited to cast their ballots. Feeling like something of an impostor, I told the police officer on guard, “I’m with the press; could I squeeze in here?” and he quickly cleared a path so I could get inside. One man shouted out, “Watch out, Jerry, she wants to talk to you!” and everyone laughed.

If I had had my wits about me, I would have stopped and talked to Jerry. But as it turned out, lots of others had plenty to say.

It was, as I say, a madhouse inside. People were clamoring to get in and cast their ballots, and I quickly realized that many had never voted before. They were not familiar with the process, and they weren’t sure how to do it. And there were so many of them that the line from the little curtained booths to the counting machines was all backed up. The machines themselves were full, and every third ballot or so got spit back out, and a cranky man named Paul had to open the machine and feed them in manually.

When I was growing up, election night felt like a party as we stayed up late snacking and joking, watching the electoral map fill up with numbers. I was baffled to discover the other kids in third grade weren’t wearing their Reagan/Bush pins every day and did not have strong opinions about taxes or Palestine. So at the polls last night, I was delighted to find a bustling crowd turn out for one of the most important elections in memory. Paul told me he had never seen so many voters before, and that hundreds of people had registered that day, most of them in the last hour.

“Good for us!” I said

He pulled a sour face. “I smell a rat,” he said.

And he kept on saying it. I questioned him and any other official who had time to talk. They all agreed: This was unprecedented. No one expected this many voters. They thought the bulk of citizens had gotten their duty out of the way with absentee ballots, and they were completely unprepared for this crush.

And no, they did not think this flurry of enthusiasm was a good thing. The same man who, in a lull, complained about how few people turned up for the town meeting every year was disgusted and suspicious to see so many people coming out into the cold to sign up to vote. I saw democracy; he smelled rats.

He was so sure it was a bad thing, I began to doubt myself. Maybe all these people shouldn’t be here. Maybe they didn’t really belong. What if they were scamming the system, somehow, even after showing their IDs and proof of residency? What if they were legit but voting for all the wrong reasons?

It is hard to talk about these things without sounding naïve. I know full well how ideas like “inclusiveness” and “welcome” can be exploited. We have all been in situations where people who really do have bad intentions take advantage of the open-hearted and take cover in a crowd of honest people. And once they are let in, they do the harm they came to do.

Read the rest of my latest for America Magazine.

Image: (cropped) April Sikorski from Brooklyn, USA, CC BY-SA 2.0 <https://creativecommons.org/licenses/by-sa/2.0>, via Wikimedia Commons

Long lines, new voters overwhelm officials in rural Swanzey, NH

Twenty five minutes before the polls closed in Swanzey, NH, a line of voters still snaked out the door and down the ramp into the 25-degree night, as they waited outside Christian Life Fellowship Church to cast their votes.

Over 5,200 ballots were cast in the rural town with a population of just over 7,000. 305 new voters were registered on Tuesday, many turning up in the last hour the polls were open, causing at least one town official to mutter suspiciously under his breath as he worked.

“I smell a rat,” Assistant Moderator Paul Scheuring said several times, to himself and to anyone nearby.

Swanzey was a solid Trump town in 2016, but all those new voters contributed to a flip this year, with 2,008 votes for former Vice President Joseph Biden, 1,763 for President Donald Trump. 

Scheuring directed a steady stream of voters to remove their ballots from their privacy sleeves and feed them into one of two voting machines. By 7:30 p.m., one machine was overstuffed and started spitting ballots back out, and Scheuring had to open the machine to manually feed in the ballots that just kept coming. 

He and another election worker knelt on the carpeted floor of the church, shaking their heads and exchanging glances with raised eyebrows as they unloaded sheaves of ballots from the voting machine into cardboard boxes.

“I’ve never seen anything like this,” said Scheuring. “I’ve never heard of a whole slew of people coming in at the last minute, and as far as I know, no one else has heard of it, either.”

Scheuring said that anyone who wanted to register to vote was required to show proof of citizenship and proof of residency, and a supervisor was called in for each new voter, to confirm that the registration was legitimate. 

“I may have my conspiracy suspicions, but that’s all they are. I have no evidence to support my suspicions. Even if it was an organized effort, it was on the up and up. I’ve just never heard of such a thing, is all,” Sheuring said.

Scheuring, a long-time Monadnock region radio host, speculated that nearby Keene State College students might be contributing to the new voter boom.

“I don’t know if a bunch of college kids came in and said ‘Let’s crash the election!’ but it’s very, very unusual, to say the least,” Scheuring said. 

Swanzey’s had enough troubles this election season after the Secretary of State’s Office stopped the town from using an unmanned ballot drop box for absentee voters. Town Clerk Ron Fontaine chalked up the snafu to a misunderstanding.

Fontaine had no theories to explain the high turnout and the unprecedented number of new registrations on Tuesday night.

“I’ve been here since 4 a.m.  I just want to go home,” he laughed. 

As the machines whirred, counting ballots, and volunteers began to pack up and leave, one weary voice piped up, “Anyone  want to stay behind and count votes?”

“What does that entail?” another voice asked. 

“Counting,” said the first.

David Berman, the senior pastor who “planted” Christian Life Fellowship Church 25 years ago also expressed amazement at the turnout.

“It just wouldn’t slow down,” Berman said.

Berman said he saw people waiting in line for an hour and a half to get in.

“They were determined to vote,” he said. 

Swanzey voted overwhelmingly for Trump in 2016, and Pastor Berman said that he thought most of his congregation likely voted for Trump this time around.

“I highly doubt anyone in my congregation would vote for anyone but a conservative,” said Berman, one of the few people in the room not wearing a mask. 

Although both parties “spend like drunken sailors,” Berman said, he thinks that Trump has done an excellent job leading the country. He was skeptical at first, and was a staunch supporter of Ben Carson, even flying in to speak at a Carson news conference; but he changed his mind about Trump when he heard him speak. Berman has been pleased with Trump’s efforts to gain energy independence, to ease regulation, and to keep the country out of war. 

Republican Governor Sununu beat Dan Feltes handily for a third term, 2404 to 1295; but the other major races went to democrats. Democrat Senator Jeanne Shaheen won 2200 votes to republican challenger Corky Messner’s 1539; and Democrat Rep. Ann Kuster bested candidate Steve Negron 2059 to 1625. Democrat Sheriff Eli Rivera won a fourth term over trans satanist anarchist GOP challenger Aria DiMezzo, who garnered 579 votes. The republican write-in candidate for sheriff, Earl Nelson, received 665 votes. 

Pray for our country, but try not to get too attached

“I felt so sad that I groaned aloud an Old Testament lamentation AAAAIEOOOOOW! To which responded a great silent black man sitting next to me on the blocky couch: ‘Ain’t it the truth though.’ After that I felt better.”

                                                                —Love in the Ruins, Walker Percy

 

For the last several months, I’ve slowly turned into Father Rinaldo Smith, and wish to spend my days in a tower, watching for fires, pooping into a bucket, and most of all not talking to anybody. It may not be helpful, but it feels like the least bad thing I can do in a most bad year. But today’s the day, so here’s my little speech:

If you’re a Catholic voting for Biden because you just love tearing innocent babies limb from limb in their mother’s wombs, don’t do that! That’s bad! Bad Catholic voter!

If you’re a Catholic voting for Biden because you think he has the guts and the grit and the vision and the know-how to turn this country right around, please send me your address so I may invoice you for your new bridge.

If you’re a Catholic voter and your parish has started playing the Star Spangled Banner at the elevation at Mass, and you definitely don’t want to vote for Biden, and yet HERE WE ARE, I’m with you. I’m going to vote for Biden, because I’m pro-life, because I still stupidly believe in the Constitution, because I don’t want war, civil or otherwise, and because some things are just not tolerable. It’s not a sin to do the best you can in a crappy situation, no matter what bozo told you what bozo thing, even if it was a priest. I’m with you. 

I’m going to a little town to pick up election results for an election night results aggregator, and I keep wondering if I should bring a gun in case someone flips out and gets violent (and despite the repeating riot loops you’ve seen on Fox, it’s many, many, many times more likely to be a far righter flipping out and getting violent than a far lefter). I doubt it’s necessary, but it pisses me off that I even have to wonder. Get it together, America. We will always have 99 problems but this should not be one of them. 

I guess before I leave, we will pray this litany to Mary under all her various titles as patroness of each state. (And get it together, Colorado!)

“You’re a fake Catholic going to hell” comments will be given the Mr. Tiddles the Obliging Kitty Cat treatment, so if you want to waste your time and mine, feel free. I’m just sitting here making meatballs anyway. 

Before I go back to my fire tower, what I really want to say is: Our duty today is the same as it ever was, which is: To keep our humanity, to remember the humanity of everyone we meet, to walk away if we’re having a hard time with that last one, and to remember our death. Pray for the dead. Pray for my friend Elizabeth who starts chemo today. Pray for my friend who’s having a very important disability hearing today.  Avoid useless fights. And pray for our country, but try not to get too attached. 

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Image by Royalbroil via Wikipedia (Creative Commons)

All soul’s day menu: Eggs in purgatory and soul cakes

Happy all soul’s day! If you’re like me, everyday liturgical living is usually far beyond you; but it’s easy to do it right today. Say this:

May the souls of the faithful departed, through the mercy of God, rest in peace. 

Done! You did the thing. It’s a great practice to pray this every day, not just today. You could add it to grace before meals. Takes two seconds, frightens guests, and pays into that bank of grace. If you help souls get out of purgatory, you can bet that they’ll help you when it’s your turn. 

And now for food! If you do have a yen to serve a liturgically themed dinner, a fairly easy meal is eggs in purgatory and soul cakes. 

The Egg in Purgatory are very similar to shakshuka, popular in the Middle East.

Here’s how to make it (and you can easily skip the sausage and keep it vegetarian):

 

Print

Eggs in purgatory

Ingredients

  • 1 lb spicy loose Italian sausage
  • 30 oz diced tomatoes
  • 5 cloves garlic, minced
  • 1/2 tsp red pepper flakes
  • 8 eggs
  • parmesan cheese

optional:

  • 1 thinly sliced onion
  • 2 thinly sliced bell peppers
  • dash chili oil
  • 3 Tbsp tomato paste, if you like it firmer
  • coarsely chopped parsley for garnish

Instructions

  1. In a wide, shallow pan, brown up the sausage and garlic (and pepper flakes if using).

  2. If you're using onions or peppers, add them and cook until slightly soft.

  3. Add the diced tomatoes with juice. Cover and let it simmer for at least 30 minutes. Add the tomato paste if you want it firmer.

  4. Make eight shallow indentations in the sauce and carefully break an egg into each one.

  5. Cover the pan loosely and let it poach for six or seven minutes, until the egg whites are cooked and the yolks are as solid as you want them to be.

  6. Sprinkle with parmesan cheese toward the end, and serve immediately in scoops or wedges. Garnish with parsley if you like.

And now for the soul cakes. They’re not fancy to look at, but they’re very tender and cozy, especially if you eat them warm.

Here’s a dressier version Clara made one year:

and here’s a batch I made with cookie cutters, depicting souls before being prayed for (skulls, sad, raisins, boo) and after being prayed for (wings, apricots, hooray)

I honestly don’t have the mental energy to plow through the history of soul cakes and see if they’re actually Christian or Gaelic pagan or what. I do know you’re pronouncing “samhain” wrong. It’s actually pronounced /bəˈloʊni/ and I cannot be persuaded otherwise.

We like these dense, fragrant little cakey buns because they help us step down gently from candy bingeing. They are sweet, but also pleasantly spicy and old-fashioned tasting. You can add currents or raisins or nuts or whatever you want. There are many versions, some calling for yeast, but these are very simple.

Here’s the recipe:

Print

Soul cakes

Servings 18 flat cakes the size of large biscuits

Ingredients

  • 1 cup butter, chilled
  • 3-3/4 cup sifted flour
  • 1 cup white sugar
  • 1/4 tsp nutmeg
  • 1 tsp cinnamon
  • 1 tsp ginger
  • 1 tsp allspice (can sub cloves)
  • 2 eggs
  • 2 tsp cider vinegar (can sub white vinegar)
  • 4-6 Tbsp milk
  • powdered sugar to sprinkle on top

optional:

  • raisins, currants, nuts, candied citrus peels, etc.

Instructions

  1. Preheat the oven to 350

  2. Put the flour in a large bowl. Grate the chilled butter on a vegetable grater and incorporate it lightly into the flour.

  3. Stir in the sugar and spices until evenly distributed.

  4. In a smaller bowl, beat together the eggs, vinegar and milk. Stir this into the flour mixture until it forms a stiff dough.

  5. Knead for several minutes until smooth and roll out to 1/4 thick.

  6. Grease a baking pan. Cut the dough into rounds (or other shapes if you like) and lay them on the pan, leaving a bit of room in between (they puff up a bit, but not a lot). If you're adding raisins or other toppings, poke them into the top of the cakes, in a cross shape if you like. Prick cakes with fork.

  7. Bake for 20-25 minutes until very lightly browned on top.

  8. Sprinkle with powdered sugar while they are warm

Clara says that medieval bakers would test the heat of the oven by sticking their hands in and saying the Our Father, and whatever phrase they got to when they couldn’t stand it anymore is how hot it was. I may start writing recipes that way: Preheat the oven to “our trespasses.” 

Clara taught herself to sew and made this dress for Halloween as part of an ensemble, and she wore it to make soul cakes a few years ago, partly because we may be a little behind on laundry, but partly just for nice. 

Highly recommended to have a Clara in the house. I should add that to my recipes, too. 

P.S. If your family doesn’t like this food, tell them to offer it up for the souls in purgatory, so there.

P.P.S. This year we are also having pomegranates, because . . . underworld, Persephone, I don’t know. They were on sale! 

What’s for supper? Vol. 229: Make-ahead meals and Halloween costumes!

Well, it’s snowing.

Our house sports Halloween decorations covered with snow every year, but usually that’s because it’s December and we’re lazy, and not because the sky has lost its damn mind.

But guess what? I knew last night that it was going to snow, so I took the boots and hats and mittens out before bedtime. Who has two thumbs and isn’t going to get a gentle reminder from the teachers that New England weather is unpredictable and children should be dressed appropriately for cold weather? 

 This asshole!

Also I finally broke down and visited the special respiratory clinic where everyone is dressed like an astronaut and I’m there in jeans and a cloth mask, and I have bronchitis again, or I guess still, and frankly just about everything I care about most in life is getting extremely wobbly. But at least we have food. And I’m doing another round of Prednisone, so we’ll see what gets cleaned around here, grr.

Here’s what we ate this week:

SATURDAY
Chicken quesadillas, guacamole

Our freezer situation is mostly terrible, and is full of frozen nightmares, frozen regrets, frozen negligence, and peas. BUT, it also had a bag of shredded chili lime chicken in it. So I nuked that and Damien made a bunch of quesadillas with it.

I also made a big batch of guacamole, and Damien mentioned how much he appreciates that I’m not one of those mayonnaise guacamole women. He’s right, I’m not.

Jump to Recipe

SUNDAY
Anniversary!

The kids made French toast casserole and orange juice, and Damien and I went out for the whole day for our 23rd anniversary, and had a lovely day. We had some errands up north, then went to a shooting range, and ended up with some Chinese dinner boxes, which we ate outside in the cold, for duty and humanity. 

Here’s a tip for all you young ladies: After 23 years of marriage, it never hurts to remind your husband you can handle a Glock. 

MONDAY
One-pan kielbasa, red potato, and cabbage dinner

A nice easy meal. You can do all the prep work ahead of time and throw it in the oven half an hour before dinner for a tasty meal, with dressing, even!

Jump to Recipe

Discs of kielbasa, discs or wedges of red potato, and rounds of cabbage roasted together, with a balsamic honey mustard dressing.

No one complained that I forgot the parsley. 

This is such a weirdly photogenic meal.

Isn’t it neat? I love it. 

TUESDAY
Grilled ham and cheese, Jerusalem salad

I prepped this ahead of time, too. I’ve been an absolute dinner machine this week. Here’s a “cooking for a crowd” tip: If I don’t have room in the fridge for a giant pan of prepped food, I lay a second pan over the top and distribute ice packs over it. Brilliant, or just bacteriogenic? Why not both?

I like sourdough best for grilled cheese, with a little skim of mayo on the outside of the bread, and fried in butter. I fry it just to toast up the outside, then I slide the sandwiches into a warm oven to make sure the cheese is melted. Then I serve up the whole panful of sandwiches all at once, rather than dishing them out as I make them. 

Jerusalem salad is tomatoes, cucumbers, red onion, lemon juice and olive oil, and salt and pepper, and then parsley and/or mint. I discovered I only had yellow onions, and it made a much bigger difference than I expected. It just wasn’t that good, and hardly anyone ate it, and then I planned to have it for lunch all week, but the refrigerator froze it. Oh well.

Jump to Recipe

It’s really more of a refreshing warm-weather dish anyway, I guess. I was just tired of serving chips. 

WEDNESDAY
One-pan honey balsamic chicken thighs with roast vegetables

You’ll never guess: I prepped this ahead of time. I had a couple of pounds of brussels sprouts, a pound of baby-cut carrots, and a weird stubby little butternut squash. It would have been good with some red potato wedges, too, but as me old grandmither used to say, ye canna always hae the red potatoes. 

Just kidding. Me old grandmither used to say “Gay kaken ofn yahm,” as I recall.

So you make a little sauce and mix it up with the vegetables, spread them in a pan, nestle the chicken thighs in there, and season the whole thing, and roast it. That’s it.

Jump to Recipe

I also had some random broccoli, which I added in the last 12 minutes or so, so it wouldn’t get overcooked. The vegetables soak up the sauce and get slightly caramelized on the bottom, and it’s very cozy and good. 

The trick to peeling and cubing raw butternut squash is you cut off the ends and microwave it for three or four minutes. Then it’s much, much easier to peel and cut. And when you pull it out of the microwave, some of the juice has oozed out over in little glistening beads, and it’s just nice. 

I swear I have made this dinner a dozen times, and everyone thought it was fine or whatever. This time, everyone acted like it was a brilliant innovation the likes of which they’d never seen before, and they gobbled it up! I was astonished, and so pleased. 

THURSDAY
Hamburgers, chips, carrots and dip

Verily I made the hamburgers patties ahead of time. I normally skip chips, but I was discouraged at how fat I am, so I had chips, and cheese on my burger. You understand.

I’ve been plugging away at Halloween costumes all week, which is part of the reason I’ve been doing so many make-ahead meals: So we can eat early and have the evening free for some hot glue action. Some of the kids have been entirely making or buying their own costumes, and only need to be driven to Michael’s 46 times; but I did make a Grunkle Stan fez for Irene

some armor and a sword for Jim from Troll Hunters for Corrie (still needs some neatening up and finishing touches)

and a dragon fairy princess costume for Benny, and they all turned out well, especially the dragon. This is the only one I have a photo of yet, and she’s not wearing her rubber hands and you can’t see her tail, but it’s pretty rad.

It’s built off a baseball cap, so she can take it on and off fairly easily, and it doesn’t block her vision as much as a whole head mask would. 

The secret I discovered this year is EVA CRAFT FOAM. You can bend it, you can cut it, you can glue it with super glue or hot glue, you can etch it, you can crush it, you can score and fold it, you can make designs with hot glue and then spray paint over them. You can even sew it, if you glue some fabric on to reinforce it. You can hot glue or super glue just about anything to it. It’s light and flexible but rigid, and it comes in several different thicknesses. Just exactly what I’ve needed all these years. You can buy it by the roll or by the sheet, white or colored. 

I have also discovered you can make serviceable gems with hot glue, hardened, trimmed if necessary, and painted with nail polish. You can see some on Corrie’s sword:

I still have to trim off the excess glue, but she loves it. 

Also, the kids are having their school parties today, but since everything has to be store bought and pre-packaged this year, I excused my creative ass from getting involved.

FRIDAY
Shrimp lo mein

Last week’s veggie lo mein was such a success, we’re having it again, but with shrampies. Gonna leave the sauce exactly as is, because it was good!

Here’s what it continues to do outside right now:

It’s like even the clouds are trying to skip ahead to the end of 2020. 

Oh speaking of thinking ahead, Elisa from Door Number 9 jut came out with a most excellent new product: An all-in-one Advent  traditions box. It includes:

– 4 12-inch Advent Candle tapers
– Scriptural Advent Calendar
– Magnetic Jesse Tree *OR sticker Jesse Tree plus magnetic Nativity Scene
– 4 organza pouches filled with 3 chocolate coins each
– An activity putting “straw” into a “manger” for Baby Jesus (all these items included)
– Full color instruction cards for each item explaining the tradition’s origin and/or how to use the items 

And it all packs up in a reusable box for next year. I love products designed by moms. $59.99 with free shipping! 

Okay, here are the recipe cards:

 

Print

White Lady From NH's Guacamole

Ingredients

  • 4 avocados
  • 1 medium tomato, diced
  • 1 medium jalapeno, minced
  • 1/2 cup cilantro, chopped roughly
  • 1 Tbsp minced garlic
  • 2 limes juiced
  • 1 tsp chili powder
  • salt and pepper
  • 1/2 red onion, diced

Instructions

  1. Peel avocados. Mash two and dice two. 

  2. Mix together with rest of ingredients and add seasonings.

  3. Cover tightly, as it becomes discolored quickly. 

Print

One pan honey garlic chicken thighs with fall veg

Adapted from Damn Delicious 

Ingredients

  • 18 chicken thighs
  • 2 lbs broccoli in spears
  • 4-5 lbs potatoes in wedges, skin on if you like
  • 1 butternut squash, peeled and cubed

sauce:

  • 1/3+ cup honey
  • 1/3+ cup brown sugar
  • 3 tbsp dijon or yellow mustard
  • 9 cloves garlic, minced
  • 2 tsp oregano
  • 2 tsp dried basil
  • salt and pepper
  • 6 tbsp olive oil
  • olive oil for drizzing

Instructions

  1. Preheat oven to 400. Prepare the sauce. 

  2. In a large, greased sheet pan, spread the potatoes and squash. Drizzle with olive oil and season with salt and pepper. 

  3. Lay the chicken thighs on top of the potatoes and squash. Brush the sauce over the chicken skins. 

  4. Roast the chicken for thirty minutes or more until they are almost cooked.

  5. Add the broccoli, arranging it on top of the potatoes and in between the chicken. Return the pan to the oven and let it finish cooking another 10 -20 minutes so you don't die. The skins should be golden and the broccoli should be a little charred. 

 

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One-pan kielbasa, cabbage, and red potato dinner with mustard sauce

This meal has all the fun and salt of a wiener cookout, but it's a tiny bit fancier, and you can legit eat it in the winter. 

Ingredients

  • 3-4 lbs kielbasa
  • 3-4 lbs red potatoes
  • 1-2 medium cabbages
  • (optional) parsley for garnish
  • salt and pepper and olive oil

mustard sauce (sorry, I make this different each time):

  • mustard
  • red wine if you like
  • honey
  • a little olive oil
  • salt and pepper
  • fresh garlic, crushed

Instructions

  1. Preheat the oven to 400. 

    Whisk together the mustard dressing ingredients and set aside. Chop parsley (optional).

    Cut the kielbasa into thick coins and the potatoes into thick coins or small wedges. Mix them up with olive oil, salt, and pepper and spread them in a shallow pan. 

    Cut the cabbage into "steaks." Push the kielbasa and potatoes aside to make room to lay the cabbage down. Brush the cabbage with more olive oil and sprinkle with more salt and pepper. It should be a single layer of food, and not too crowded, so it will brown well. 

    Roast for 20 minutes, then turn the food as well as you can and roast for another 15 minutes.  

    Serve hot with dressing and parsley for a garnish. 

 

Print

basic lo mein

Ingredients

for the sauce

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

for the rest

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

Instructions

  1. Mix together the sauce ingredients and set aside.

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

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

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

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

 

 

2020 election sign roundup and whatnot, thumbs up

In 2016, there was a guy who would park on the shoulder of the ramp to route 12 with Trump signs propped up all around his car. He would just sit there for hours, day after day, mutely promoting his guy.

The heroic part, though, was his thumb. The whole time, he had his arm stuck out the window, offering an everlasting thumbs up to everyone who passed. Thumbs up for Trump, thumbs up-thumbs up-thumbs up for Trump to all, including the commuters and the truckers and the motorcyclists and the state troopers and the crows scavenging the asphalt for squashed porcupine.

We laughed at the time at this man and his thumb. But I guess his plan worked, because now we all have squashed porcupine, I mean Trump. 

He was there again the other day! But this time around, his message is more specific:

No thumb, though. 

So I pulled up behind him to take a picture, just in case I want to remember the year 2020 for some ungodly reason; and then as we drove by him, my 13-year-old daughter rolled down her window and shrieked, “YOU’D LOOK PRETTIER IF YOU SMILED MORE!”

Then we laughed until we were dead. 

I’m warning you, this post goes downhill from here.

I’ve been so good this election, overall. Maybe not every last second, but in general, I’ve been twisting myself into pretzels trying not to think the worst of people who admire Trump, and, like Tobias Funke, with deep, deep concentration and great focus I am often able to achieve  . . . some modicum of empathy for people I disagree with about the president.

But last weekend I saw this flag on someone’s porch

and I was like, never mind. Like, even if you yourself wouldn’t fly a flag like this? You’re supporting a president who absolutely would, if Melania gave him the login for Amazon Prime. 

But truly, no one I can see is covering themselves with glory lately, and so elsewhere in town, we have the perennial “I’ll show you! I’ll mess up your sign!” wars, ably represented by both sides. Notice that someone appears to have taken a bite out of this Trump sign

whereas the response to this Biden sign is a kind of inarticulate yowl in black spray paint.

There are also Trump signs altered to read both “RACIST” and “RAPIST” at various intersections, which definitely helps people to think clearly about the issues.

But of course there are other elections going on besides the presidential one. Surely if we focus on more local issues, we’ll feel more grounded and more secure that the fires of democracy are still being well tended.

In our area, for instance, many new signs have recently sprung up, some that say “Aria DiMezzo for Sheriff” and some that say “Aria DiMezzo for Sheriff * Defund the Police” and some that read “Aria DiMezzo for Sheriff F*** the Police.” One of these appeared at the entrance to the county jail and nobody has disturbed it yet. 

If you look closely, you will see that DiMezzo’s logo is an anarchist star superimposed over a sheriff’s badge. This is because (?) Aria DiMezzo is a republican transexual anarchist satanist who is running for sheriff of Cheshire County, NH. I often see Aria hanging out in a spangled mini skirt at the parking lot where the pho truck and bitcoin embassy used to be. Now you know as much as I do. 

The “Write in Earl Nelson” campaign was launched a few weeks after DiMezzo showed up, apparently on the theory that [waves hands] SOMEBODY DO SOMETHING, but honestly everyone is going to vote for Eli Rivera like they always do anyway.  I don’t find myself thinking, “Dammit, why isn’t the sheriff doing his job?” very often, so I guess it’s fine.

Now if you would follow me into an entirely different aesthetic space, I present the Amanda Elizabeth campaign, which has a small number of carefully dispersed signs promoting their gal for state rep.

Amanda Elizabeth, who does have a last name but is keeping it a secret for some reason, is a progressive Kripalu and Jivamukti yoga instructor who wants to fight fiercely for you, and/or to be elected treasurer of the junior class, where she promised to get ALL the best Chumbawamba songs featured at prom, not just “Tubthumping.”

These are all the standard two party candidates, normal, boring, yawn. But we do have a libertarian running for public office, and he has got a message for you:

Because my life is ruined anyway, I went to his website to find out what the hell “an appeal to heaven” is supposed to mean, and it didn’t say. But I tracked down a Facebook comment where he clarified:

“the Appeal to Heaven on the early Pin Tree Riot flag which referred to armed rebellion as an appeal to a higher power when appeals to the government or courts yielded no easy to grievances. Today, this appeal to heaven is voting third party instead of armed rebellion.”  

Someone on my diocesan Facebook page stated today that it’s a mortal sin to vote for anyone other than a third party candidate, so you can see we’re all fine here, now, thank you. How are you?  [shoots computer]

Possibly in a similar vein, here’s an evergreen:

This is where the new Bitcoin embassy is going in.

There’s also this little passion project, which isn’t political, but I think someone noticed everyone was putting up signs and didn’t want to feel left out. The signs say “RALPH SMART ON YOUTUBE” and they have a nice stencil of a heart and a green sneezing dog.

I did look Ralph up and even watched five minutes of one of his self-help videos, which was mostly slow pans of Amazonian waterfalls, CGI of a car cruising down a city street at sunset, and Mr. Smart himself repeatedly saying “one love to all deep divers!” while grinning at his computer monitor just off screen. If you click on the “about” section of his site, it leads you to “upcoming events” which leads you to “buy clothing.” Now you know as much as I do.

For a palate cleanser, here’s something we saw last weekend in some dude’s driveway:

Well, thanks! I must drive away speedily now, but again, thanks.

But we’ve strayed from politics. What a shame.  Here’s someone downtown who’s been paying attention:

And why not? Wu Tang is for the children.

Then we have folks who have transcended voting for mere candidates and want to register their entire worldview with the universe, possibly while they rest up from a sprain incurred while patting themselves on their own backs. These two signs are on the same street, right across from each other, having a quiet little staring contest all day. 

On the left side of the street:

and on the right:

 

Amen I say to you, they already have their reward. 

My kids have declared that, if we ever get a self-righteous yard sign designed to impress strangers, it has to be this one:

And finally, someone went and had a number of these printed up:

To our credit, no one has defaced these particular signs yet. Thumbs up for that.  

 

It’s easier to recover from being spoiled than from being abused

One of the toughest, potentially most painful, potentially most rewarding parts of being a parent is sorting through what you experienced yourself as a child. As soon as you start raising a child of your own, you have to figure out which parts of your childhood you want to live out with your own kids, and which parts you want to leave behind forever. Everybody goes through this, whether consciously or not.

The huge, unwieldy question of “How will I discipline my kids?” is especially tough. It strikes at the heart of so many profound issues, and the stakes are so high.

Like most of the really tough things in life, there are perils on both sides. If you’re either too harsh or too lenient in how you discipline your child, it could truly harm them, and that harm can ripple out to affect their relationships with other people and even with God.

So yes, it’s important to get it right. But there’s some comfort in knowing it’s not actually possible to get it completely right. You are going to make mistakes. You are going to be inconsistent, and give mixed messages to your kids. This is just how humans act, and I’ve never seen even really wonderful parents get it exactly right.

But I’m here to tell you this: If you are going to err, it’s far better to err on the side of laxity than on the side of harshness. This is not because being spoiled isn’t bad for kids. It is.

But if your child is going to have to recover from one extreme or the other as an adult, is far easier to recover from spoiling than it is from abuse. And there are all too many parenting philosophies calling themselves “discipline” that are really abuse.

Read the rest of my latest for The Catholic Weekly. 

Image: FeeLoona via Pixabay

What I’m watching, reading, and listening to: Over the Garden Wall, The Secret Sisters, and Joyce Cary

Oh, I have so much good stuff to recommend today. Here’s what I’ve been watching, reading, and listening to:

WATCHING
Over the Garden Wall (2014) 

If you’re looking for a spooky Halloween show for your whole family, this is the one. I’m still amazed it got broadcast, because it’s so weird and beautiful and thoughtful. It’s an animated miniseries of 12 short episodes (the whole thing is under two hours), and every one is gorgeous, creepy, funny, and strangely moving, with crazy, memorable music.

Two half-brothers find themselves lost in the woods on Halloween, and as they try to make their way home, they quickly become entangled in some terrifying otherworldly business. It’s loosely inspired by The Divine Comedy, but I wouldn’t push that too far. 

Here’s the first episode (11 minutes)

Some of the characters and situations are extremely creepy, so while we did let our five-year-old watch it, she has a very high tolerance for scary stuff, and many kids under the age of nine would probably find it too scary. (Here’s a specific list of creepy stuff.) There is a lot of very silly and hilarious stuff that fixes you right up when you get creeped out. No gore, graphic violence, or sex. There is a persistent melancholy tone, but all the relationships in the show get worked out very satisfactorily, and familial love is the true theme of the miniseries, and all is restored in the end. 

This show also contains one of the most realistic depictions of a goofy little boy we’ve ever seen. We’ve come to burgle your turts! Lots of quotes and songs have become part of our family culture.

Here’s a beast costume

a Wirt costume

and a Wirt and Greg cake:

The whole thing is crowded with allusions and suggestions and portents, and you can either pursue them or just enjoy them. It originally ran on Cartoon Network in 2014. It doesn’t appear to be streaming for free anywhere right now. We bought it to stream on Amazon.

***

READING
The Moonlight by Joyce Cary (1946)

It’s criminal that Joyce Cary isn’t in every list of great English language novelists. You may have seen the movie The Horse’s Mouth based on his novel of the same name, and that’s a vastly entertaining book about a dissolute old painter intoxicated by naked women and William Blake; but The Moonlight and Charley Is My Darling are deeper waters. 

Cary originally wrote The Moonlight (as in the “Moonlight Sonata” by Beethoven, and also as in . . . moonlight) because he was so incensed by Tolstoy’s novella The Kreutzer Sonata. I haven’t read Kreutzer in a long time but, although I adore Tolstoy in general, we all know he could be a little

y
i
k
e
s

about women and sex and ideal love, and I recall that Kreutzer is an extreme example of this tendency. The Moonlight deals with two generations of women living through social transformations of sexual mores, and the choices they make, the hardships they can’t escape, and what it does to their souls. That makes it sound tiresome, but it’s super dramatic, but also extraordinarily true to life, very tender and funny and sometimes shockingly, horribly familiar. 

Cary is one of those authors who understands human nature very deeply, and also loves his characters very deeply, even as they allow themselves to do stupid and monstrous things. The book would be a wonderful portrayal of the interior lives of women in any case, but the fact that the author is a man makes the book extraordinary. Love, suicide, pregnancy, art, sisterhood, beauty, sex, taxes, dead sheep: this novel has it all, and it’s so fluidly and engagingly written, and always with the element I admire most: clarity.  This is my current “pluck strangers by the sleeve and try to get them to read it” book.

I always feel like I choose the wrong excerpt and turn people off books I love, so I’ll just give you the opening page, and you see what you think.

If you’re thinking, “Oh, like Jane Austen,” you are mistaken. Maybe it’s like if someone took Jane Austen characters and gave them souls. I said what I said. 

The book is hard to find, so you’ll want to go third party seller on this one!

***


LISTENING TO
The Secret Sisters

What a find! My favorite radio station, WRSI, recently played “He’s Fine” and I had to go find out who the heck that was singing. It is two sisters from Alabama, Laura and Lydia Rogers, plying that magical sibling harmony and here to make you Feel Things. Here’s “He’s Fine,” which is currently Corrie’s favorite song:

Here’s one that really knocked my socks off: “Mississippi.” It carries such a weight of old-fashioned menace — man threatening doom on a young woman — but he gets a little backstory and interior life of his own. Men like this come from somewhere.

I can’t help it, I’m going to give you the whole lyrics. 

All my life
I ain’t never been a lucky man
Saw the back of my daddy’s hand
Lost your momma to the promised land 

In my time
I’d never had a thing that’s mine
Till they handed me a baby fine
My little girl 

There’re only two things I know
I get ugly when the whiskey flows
Wanted you to know I love you so
And I would kill before I let you go 

Taking off for Mississippi
Wearing someone else’s name
Brought you in this world and I
Can take you from it just the same 

If you leave for Mississippi
I will beat you at your game
Brought you in this world and I
Can take you from it just the same.
 
My dear one
Heard you’re whispering your plans to run
Off to marry some rich man’s son
I bet he’s never met a poor man’s gun
 
In the darkness you could not see
The drunken devil instructing me
Two bullets in a crimson sea
Now I’m certain that you’ll never be 

Taking off for Mississippi
Wearing someone else’s name
Brought you in this world and I
Can take you from it just the sameIf you leave for Mississippi
I will beat you at your game
Brought you in this world and I
Can take you from it just the same

Grief and sin
When the righteousness of you sets in
And the blood in my veins
begins to ramble on

Now I know we can
stand and judge the execution man
But we all have to make a trembling stand
before the sun

Maple tree
Can your branches carry me?
Before the war, before the wine
Before I stole what wasn’t mine
Can you bring my baby back to me?

 
Co-written by Faulkner, I guess. What a complex song, not only the lyrics but harmonically and structurally. Brilliant. This is a sequel to Iuka, which is from the young woman’s point of view, urging her lover to take the risk despite her father’s jealousy. (It doesn’t go well.)
 

I heard a clip of a concert where the sisters laughingly apologized for the fact that their lives were going so well now. They had sung a lot about betrayal and loneliness and grief, but then they got married and had babies, and now they sing happy songs, and who wants that?

I DO. Here is one that keeps going through my head: “Late Bloomer”

https://www.youtube.com/watch?v=eeWtjx4XAJk
 

It’s so unapologetically encouraging, very motherly, and I sure need that right now. 

And here’s one that was apparently in The Hunger Games, which I haven’t seen. Wonderful song: “Tomorrow Will Be Kinder”

Even their sad songs are full of comfort and promise: (to all the girls who cry)

I just love them, that’s all. 

Okay! What are you watching, reading, and listening to that you can recommend? 

***
Images: Joyce Cary from a 1950’s Penguin book cover, via Wikipedia, fair use
Screenshot from Over the Garden Wall ep. 1 and The Secret Sisters from Rattle My Bones

What’s for supper? Vol. 228: Easy does it, more or less

How is it Friday already? I guess I spent the week driving, sleeping, and wheezing. And making Halloween costumes, and cooking.  I tried Instacart again and it’s definitely growing on me. My one complaint is that the default tip is 5%. Five percent! That’s just gross. I know you can raise it, and I do, but what the heck, Instacart. Why would you make that seem normal? Shopping is hard work. 

Here’s what we had this week. A couple new recipes and a lot of easy comfort food. 

SATURDAY
BLTs

Show me a person who doesn’t love BLTs and I’ll happily eat his BLT. 

SUNDAY
Chinese pork ribs, vegetable lo mein

The most elaborate meal of the week. Damien marinated some pork ribs in this lovely Chinese sauce. I didn’t get a great pic of the cooked ribs, but here they are, waiting to be cooked. Lovely thick ribs. I’ll get his recipe when he gets back from his run.

Next time, we’ll make this outside on the grill, but it felt like an oven broiling kind of day.

We’ve been doing a lot of Asian-style meals lately, but are pretty, pretty tired of rice, so I poked around a bit and it turns out a simple lo mein (which means “stirred noodles”) is super easy and delicious.

Jump to Recipe

I made an absolute bare bones sauce with soy sauce, sesame oil, and sugar, boiled some noodles, cooked the veg, deglazed with mirin, and added the noodles and sauce, and that’s it. 

It was perfect, just like good take-out. I used red and yellow bell peppers, red onion, and sugar snap peas, and maybe garlic, I forget. The noodles darkened quite a bit from the sauce as I continued cooking it. Next time I may add some fish sauce or hoisin sauce or oyster sauce or fresh ginger or something, but truly, truly I may not. This was so easy and flavorful and just about the whole family enjoyed it, and what kind of fool would mess with that?

The answer, of course, is my kind of fool. I always mess with things. But at least we’ll have this one happy noodle memory. 

MONDAY
Buffalo chicken on salad

Always popular.

Salad greens, buffalo chicken from frozen, blue cheese, and crunchy onions from a can, with a drizzle of blue cheese dressing. You can addd red onion and shredded carrot and tomato, but you have my permission to not. 

TUESDAY
Bagel, egg, sausage, cheese sandwiches and OJ

Most of the kids want an egg or two fried in plenty of butter and not flipped. I firm up the yolk a little bit by covering the pan for a few minutes toward the end. What kind of egg is that? Sunny side up? It’s even better if you use tons of butter and spoon the hot butter over the yolk as it cooks, but it felt like too much work. Then I went and overcooked mine anyway, oh well.

I had mine with a little hot sauce, and I chose American cheese, because I like American cheese.

WEDNESDAY
Nachos

Basic basic. Tortilla chips, seasoned ground beef, and shredded cheese. One pan with jalapeños, one without.  I also heated up a can of refried beans and a bag of frozen corn, and they were surprisingly popular. I sprinkled a little chili lime powder on top; olé.

We also had salsa and the small amount of sour cream that didn’t get frozen. If anyone knows a use for frozen sour cream, I’d be glad to know it. You can thaw it out, but it gets all grainy and horrible. And here I made an entirely gratuitous joke about people who have been in academia too long, but I took it out because fratelli tutti or whatever. Again I say to you, olé.

THURSDAY
Bacon tomato bisque, challah

I put this one effortful meal on the menu and kept putting it off until there was only one day left to make it, and of course the weather turned warm and muggy. Oh well! It’s a wonderful, hearty soup, even with canned tomatoes.

Jump to Recipe

Tomatoes, cream cheese, fresh rosemary, bay leaves, onions, garlic, bacon, all good. 

I thought it would be pleasant to try a round challah instead of my usual big braid-little braid stacked loaf.

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It looked pretty, but I guess it needs more baking time, because it was still quite damp on the inside. And you can see I let it rise too much for the second rising, and it got kind of blurry, instead of being the plump, pull-apart rosette I was imagining.

Still, hot eggy bread, mmmm. I did alter the recipe a tiny bit by adding an extra half teaspoon of salt and using olive oil instead of canola oil, and that helped the flavor a lot.

With these challahs I finally got through my entire 25-pound pandemic bag of flour, and now I just have my second 25-pound pandemic bag of flour to use. I know some of you go through that amount of flour every other week, but I do not. I love baking about as much as I love paper machéing: I do it if because there is a still, small voice inside me insisting that this is the only way my family will know I love them, even though my actual family with the big, loud voice is begging me to just buy the thing at the store. I yam what I yam.

FRIDAY
French onion soup, roast mushrooms, baguettes, and tuna

Ooh, looks like I never made a recipe card for my very simple french onion soup. Here’s a photo of onion soup past, and here’s the card:

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I’m going to try my hardest to make only a small pot of soup. We still have lots of other soup left over from yesterday, and the refrigerator situation is a travesty, just a travesty. (And yes, this is why the sour cream keeps getting frozen. It’s horribly crowded in there, and refrigerator needs proper air circulation. Well, we all have needs, so GET IN LINE, FRIGIDAIRE.) 

I think Damien is going to make the roast mushroom dish. We haven’t had it in ages and it’s sooooo savory and yummy. It’s one of Burneko’s Deadspin recipes. Dishes with capers in them can go either way, but this one is absolutely smashing. 

And there will be some tuna for the people who are gonna cry about capers.

 

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basic lo mein

Ingredients

for the sauce

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

for the rest

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

Instructions

  1. Mix together the sauce ingredients and set aside.

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

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

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

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

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Tomato bisque with bacon

Calories 6 kcal

Ingredients

  • 1 lb bacon (peppered bacon is good)
  • 1 medium onion, diced
  • 5 cloves garlic, minced
  • 56 oz can of whole tomatoes
  • 2 bay leaves
  • 46 oz tomato juice
  • 8 oz cream cheese
  • 2 sprigs fresh rosemary
  • salt and pepper
  • crispy fried onions (optional garnish)

Instructions

  1. Fry the bacon until crisp. Remove from pan, chop it up, and drain out all but a a few teaspoons of grease.

  2. Add the diced onion and minced garlic to the grease and sauté until soft.

  3. Add tomatoes (including juices), bay leaves, rosemary, and tomato juice, and simmer for 20 minutes. Save some rosemary for a garnish if you like.

  4. With a slotted spoon, fish out the bay leaf, the tomatoes, and most of the rosemary, leaving some rosemary leaves in. Discard most of the rosemary and bay leaf. Put the rest of the rosemary and the tomatoes in a food processor with the 8 oz of cream cheese until it's as smooth as you want it.

  5. Return pureed tomato mixture to pot. Salt and pepper to taste.

  6. Heat through. Add chopped bacon right before serving, or add to individual servings; and top with crispy fried onions if you like. Garnish with more rosemary if you're a fancy man. 

 

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Challah (braided bread)

Ingredients

  • 1.5 cups warm water
  • 1/2 cup oil (preferably olive oil)
  • 2 eggs
  • 6-8 cups flour
  • 1/4 cup sugar
  • 2 tsp salt
  • 1.5 tsp yeast
  • 2 egg yolks for egg wash
  • poppy seeds or "everything bagel" topping (optional)
  • corn meal (or flour) for pan, to keep loaf from sticking

Instructions

  1. In a small bowl, dissolve a bit of the sugar into the water, and sprinkle the yeast over it. Stir gently, and let sit for five minutes or more, until it foams.

  2. In the bowl of standing mixer, put the flour (starting with six cups), salt, remaining sugar, oil, and eggs, mix slightly, then add the yeast liquid. Mix with dough hook until the dough doesn't stick to the sides of the bowl, adding flour as needed. It's good if it has a slightly scaly appearance on the outside.

  3. (If you're kneading by hand, knead until it feels soft and giving. It will take quite a lot of kneading!)

  4. Put the dough in a greased bowl and lightly cover with a damp cloth or plastic wrap. Let it rise in a warm place for at least an hour, until it's double in size.

  5. Grease a large baking sheet and sprinkle it with flour or corn meal. Divide the dough into four equal pieces. Roll three into "snakes" and make a large braid, pinching the ends to keep them together. Divide the fourth piece into three and make a smaller braid, and lay this over the larger braid. Lay the braided loaf on the pan.

  6. Cover again and let rise again for at least an hour. Preheat the oven to 350.

  7. Before baking, make an egg wash out of egg yolks and a little water. Brush the egg wash all over the loaf, and sprinkle with poppy seeds or "everything" topping.

  8. Bake 25 minutes or more until the loaf is a deep golden color.

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Simple French onion soup

Serve with a piece of toasted baguette at the bottom of each bowl. Finish with cheese on top.

Ingredients

  • 4 Tbsp butter
  • 4 cups onion, thinly sliced
  • 1 Tbsp flour
  • 1 tsp white sugar
  • 4-6 cups beef broth (can also use chicken broth or a combination of water and white wine)
  • pepper
  • parmesan or mozzarella cheese

Instructions

  1. In a heavy pot, melt the butter and then add the onions. Cook very slowly over a low heat for about an hour, stirring occasionally, until the onions are very soft and somewhat darkened.

  2. Stir in the sugar until dissolved. Stir in the flour and mix to coat.

  3. Add the broth (or water and wine). Add pepper to taste and simmer for at least 30 minutes, preferably longer.

  4. Serve with a hunk of toasted bread in the bottom of each bowl. Sprinkle cheese on top, and if you have oven-safe dishes, brown under the broiler to form a skin on top of the soup.