What’s for supper? Vol. 364: Char who?

In haste! In haste! I am running out to buy a new (to me) cabinet and countertop from Facebook Marketplace. Where will it go? There are several reasonable possibilities, but I have my eye on this spot:

which is . . . fine. I JUST cleaned the floor a couple days ago, and it already looks like this again because of that huge gap, and there is an immobile piece of wood that makes it really hard to get pans in and out, and the open shelves mean everything is constantly filthy, and the whole thing wobbles, and SO ON. But it’s fine. 

The countertop itself is also kind of

. . .not the worst thing I have ever seen. HOWMEVER, I am pretty excited about the new piece! A cherry cabinet WITH DOORS and little sliding drawers on the shelves, and a marble countertop. Don’t tell me anything bad about marble. I cannot hear it right now. Tell me later. 

Okay, here’s what we ate this week!

SATURDAY
Turkey wraps, hot pretzels

Slightly weird combination of things that we either happened to have, or happened to be on sale: Turkey, salami, capicola, some kind of cheese, and lettuce. 

I guess that’s not actually that weird. I had mine with ranch dressing and it was pretty tasty. The wraps are allegedly spinach-flavored, but this was not discernible. 

SUNDAY
Jambalaya, corn bread

Kielbasa was on sale and I found a bag of shrimp in the freezer, and I thought there might be leftover chicken in the fridge. There turned out not to be, but I made the jambalaya anyway

Jump to Recipe

which is my own cobbled-together recipe, and is reasonably spicy and easy. I did start out with the “holy trinity” of onions, pepper, and celery, and here’s that with the kielbasa and shrimp added: 

Purty. 

I had a little corn meal, so I made a corn bread just following the recipe on the bag: 

Que bella luna!

Then I finished up the jambalaya and took a rather arty photo of it:

It was a little dry, but not bad. 

MONDAY
Bagel, egg, and cheese sandwiches with sausages, OJ

What’s not to like? 

and yes, American cheese is the correct cheese for this meal. 

TUESDAY
Oven fried chicken, mashed potatoes, terrible kale

Oven fried chicken delights again. I got the thighs and drumsticks soaking in milk, egg, and salt in the morning, and made a bunch of mashed potatoes and put them in the slow cooker to stay warm. Then I tried to figure out what the third thing would be. I settled on kale cooked in the manner of collard greens. 

This . . . should have worked. I sauteed up the garlic and onions and spices and added in the cider vinegar, and then started stuffing in the kale

and then I stirred in the broth and liquid smoke. Then my Instant Pot had a fit, and started exploding steam (I just about caca’d myself, let me tell you) and then started burning, so I had some doubts about how it would come out. I think it could have survived those things, but I made some kind of fatal error with measuring, and it tasted FOUL. Hard to believe, when it has such an exquisite appearance, I know:

but take my word for it, it was disgusting. It tasted like rotten greens soaked in penny juice, with gym socks. Bleh.  

However, the oven fried chicken turned out great. Did I put the recipe yet? Here it is:

Jump to Recipe

then seasoned the flour and dredged the soaked chicken in in. I put a pan in the oven with the oil and butter. I took a picture of this for some reason, so here’s that: 

and then you just lay the chicken down in the heated-up pan, and you have to turn it one time, but otherwise it just takes care of itself

Comes out really nice. Crisp skin, juicy meat. What’s not to like. 
The potatoes were good, too. I took this picture before I realized what I was in for, kale-wise:

Can’t win ’em all. 

WEDNESDAY
Chicken burgers, guacamole and chips

I had a bunch of avocados I had bought for the wraps, but they weren’t ripe, so I made some guacamole

Jump to Recipe

and picked up some tortilla chips.

Boop, dinner. 

THURSDAY
Cheater char siu . . . bowls? 

I don’t know what to call this. The plan was bibimbap, but I just had this hunk of pork without a specific recipe in mind, and Thursday instantly revealed itself to b a crazy-go-nuts day. So I threw the pork in the Instant Pot along with this easy sauce I invented

Jump to Recipe

and cooked it for I think 25 minutes. I also cut up some cucumbers, dished up some raw sugar snap peas, and quick-pickled some carrots. 
Here’s my recipe for quick-pickled vegetables

Jump to Recipe

but I was rushing too much to look it up, so I did a cup of white vinegar, a cup of water, and probably 1/4 cup white sugar, and it turned out fine. 

I won’t bore you with the details, but we had an insane afternoon (the low point was me yelling into the phone in the hospital lobby, “Well, they must have somebody else’s blood, then!” [they didn’t]), so I asked Damien to take the meat out of the IP and start some rice cooking; and when I got home, I sliced/shredded the meat and put it in a pan on the stove along with most of the sauce, and simmered and stirred it until the sauce thickened up and coated the meat

it took probably 25 minutes. Would have gotten thicker and stickier if I had kept going, but everyone was hungry! I fried up some eggs for anyone who wanted one (including the dog, because we’ve had some sharp words lately, and I had regrets).

For an insane day, it was a really good meal!

I don’t know what it was, exactly, but I’m not going to argue with a hot bowl of tasty things. 

FRIDAY
Pizza

Oh, and Corrie’s box turtle came! In the mail! He’s just a baby, and is about the size of a half dollar.

This is her early birthday present, and she was and is absolutely smitten.

His name is Captain Cheez Whiz. 

Here he is getting a tender and loving bath:

He’s surprisingly charming! He marches around intrepidly and is quite alert and bright-eyed, and when he gets tired, he just goes into his corner and buries himself. We all agreed that he may be onto something. 

Okay! That’s it! 

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bastardized jambalaya

completely inauthentic, just things that seem tasty to me

Ingredients

  • 2-3 tbsp cooking oil
  • 1 rope jambalaya, cut into bite-size pieces
  • 1 onion, diced
  • 2 bell peppers, diced
  • 5 stalks celery, diced
  • 5 cloves garlic, minced
  • salt and pepper
  • 2 tbsp chili powder
  • 2 tbsp oregano
  • 2 tbsp cajun seasoning
  • raw shrimp
  • 6 cups chicken broth
  • 5 cups raw brown or long grain rice
  • 10-oz can diced tomatoes with chilies

Instructions

  1. In a heavy pot, heat up the oil. Brown up the kielbasa. Add in the onions, celery, and green pepper and continue stirring and cooking over medium heat until the vegetables are somewhat soft.

  2. Add in the garlic and spices and cook a few minutes more. Add in the raw shrimp and stir.

  3. Pour in the chicken broth, rice, and tomatoes with any juice. Cover and simmer for 25 minutes or until rice is cooked.

 

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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. 

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Oven-fried chicken

so much easier than pan frying, and you still get that crisp skin and juicy meat

Ingredients

  • chicken parts (wings, drumsticks, thighs)
  • milk (enough to cover the chicken at least halfway up)
  • eggs (two eggs per cup of milk)
  • flour
  • your choice of seasonings (I usually use salt, pepper, garlic powder, cumin, paprika, and chili powder)
  • oil and butter for cooking

Instructions

  1. At least three hours before you start to cook, make an egg and milk mixture and salt it heavily, using two eggs per cup of milk, so there's enough to soak the chicken at least halfway up. Beat the eggs, add the milk, stir in salt, and let the chicken soak in this. This helps to make the chicken moist and tender.

  2. About 40 minutes before dinner, turn the oven to 425, and put a pan with sides into the oven. I use a 15"x21" sheet pan and I put about a cup of oil and one or two sticks of butter. Let the pan and the butter and oil heat up.

  3. While it is heating up, put a lot of flour in a bowl and add all your seasonings. Use more than you think is reasonable! Take the chicken parts out of the milk mixture and roll them around in the flour until they are coated on all sides.

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

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

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

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Quick Chinese "Roast" Pork Strips

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

Ingredients

  • 4+ lbs pork roast

For sauce:

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

Instructions

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

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

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

5 from 1 vote
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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.

Be ye patient, as God is patient

When people start to really hit their stride at adults, they will often laugh at themselves for what gets them excited. “You know you’re really grown up when you’re thrilled to get a new toaster,” they might say, or: “A clear sign of maturity: I can’t wait to tell my friends about these amazing new dryer sheets I discovered.”

Spiritual adulthood is kind of like that, too. The things that you once passed over barely noticing, much less valuing, now rock your world. I remember discovering, for instance, that prudence was actually kind of a big deal.

I had once considered it sort of a loser’s virtue, something that you practice if you don’t have the imagination to excel at anything more interesting. But then my circumstances changed, my life got rearranged, and I realized that not only was prudence really hard, but the steady practice of it could yield beautiful things. And that’s why it’s one of the cardinal virtues! Turns out the church knows what it’s talking about; how about that.

This year’s revelation: Patience. Patience is technically a secular virtue, and not one of the three theological virtues (faith, hope, and love) or one of the cardinal virtues (prudence, justice, temperance, and fortitude), or even one of the gifts of the holy spirit (wisdom, understanding, counsel, fortitude, knowledge, piety, and fear of the Lord). But when you imbue a secular virtue with faith, then it becomes something sacred.

Patience, like prudence, maybe doesn’t sound very impressive. It sounds like not doing something, and since when is that something to get excited about? Patience also gets a bad rap because there are all kinds of harmful or thoughtless or cowardly ways to be patient.

You could patiently wait for someone to stop hurting you or your family, even as they give no indication they are trying to change. This is bad for your family, bad for you, and bad for the perpetrator, as it just gives them more opportunities to sin.

Or you could be endlessly patient with yourself while you do the exact same stupid or harmful things over and over and over again, without ever jamming a wedge in those spinning wheels and taking a closer look at what is making them keep turning.

Or you could be patient with a bad situation because you think, consciously or unconsciously, that it’s exactly the crappy kind of thing that a crappy person like you deserves, and why would you even dare to hope for something better, like decent people get?

Or you could be outwardly patient, “keeping sweet” and putting on a mask of unperturbed tranquillity, while under the surface you’re plotting how to get even in subtle ways; or maybe telling yourself that you just need to sit tight until God swoops down and avenges you, humiliating and crushing your enemies, which is something you will enjoy heartily.

You could certainly call these things patience, because you’re quietly waiting without fussing or fighting while something undesirable continues. That is secular patience. But sacred patience is something very different.

Read the rest of my latest for The Catholic Weekly. 

Image via pxhere
(Creative Commons)

What’s for supper? Vol. 363: Do you reject garlic and all their little paperwork?

Happy Friday! Happy February, finally! Let’s get hoppin.

SATURDAY
Beer brats, fries

Saturday and Sunday were unusually busy for us. I went to one of Danielle Bean’s very fine You Are Enough day retreats in Plymouth and got home in the late afternoon, so I didn’t have time to shop. Damien bought and made beer brats (brats boiled in beer and onions and then grilled), which we haven’t had in quite some time. Yum yum. 

A retreat! A long chat with my friend! A dinner made by someone else! What a Saturday. 

SUNDAY
Hamburgers, chips

Sunday we had a QUITE long family “retreat” for the faith formation. Our parish has switched to the family model, which means that the parents come in for regular lecture and discussion sessions, and then we go home and teach our kids; and there are also all-family events. It’s good stuff, and I see the benefit, especially when there are parishioners coming from all different backgrounds and different levels of . . . having been catechized. (I can’t figure out how to say that better.) But man, some of the events are long. 

So we did get home late, but Damien had had the foresight to make burger patties the night before. So I just broiled them up, so that was easy. 

I was going to clear off the island for this picture, but this is how it be. 

MONDAY
Smoked pork ribs, coleslaw, salad, loaded baked potatoes; king cakes

Monday we had a GUEST. Fr. Matthew from Louisiana, who comes for an annual visit while visiting family up north. I briefly considered making an authentic Louisiana meal, but I remembered the video where Gordon Ramsey confidently gives some pad Thai to an actual Thai chef.

and I don’t need anybody looking at me like that, even internally. So Damien dug out the smoker and made some of those luscious ribs, which I would defend with my life no matter where you’re from.

Jump to Recipe

He smoked them for about five hours and then finished them in the oven. I baked a bunch of potatoes and kept them warm in the crock pot, which I forgot you could do. I mean, then I remembered, and I did it. I served them with crumbled bacon, shredded pepper jack cheese, sour cream, and scallions. I also made some simple coleslaw and a nice salad.

When we were eating. Fr. Matt (who loved the ribs) asked what I call the coleslaw. I said “coleslaw.” He said okay, because he was once at a Mardi Gras dinner where they served something they were calling “Authentic Louisiana Cabbage Salad,” and he wanted to know if I had ever heard of such a thing. I had not! But that’s why I decided not to make gumbo or étouffée or something! I know my limits!

OR DO I. I decided to make a couple of king cakes, because I asked around and learned that, even in New Orleans, there are a million variations, and sometimes real live cajuns will make king cake out of refrigerated cinnamon rolls.

So I made a triple recipe of just the dough for Alton Brown’s Overnight Cinnamon Rolls (which is the recipe I use at Christmas every year, so I know it turns out well) and also a triple recipe of just the cream cheese filling from this King Arthur king cake recipe. I divided the dough into two and rolled each one into a long rectangle. 

The first one, I made a very long, thin rectangle and just spread the cream cheese filling down the middle of it, and then sprinkled a bunch of brown sugar and cinnamon on top of that. Then I just sort of rolled it up into a big tube with the cream cheese in the middle and pinched the long seam shut, and uncomfortably wrestled the whole thing onto a greased pan and squashed the two open ends together, so it was a ring shape, sort of. It was leaky as heck and not round in any meaningful way. 

I was getting pretty strong “this can’t possibly be the way to do it” alarms in my head, but without any accompanying “you should actually look up how to do it” signals; so for the other cake, I rolled a less skinny rectangle, spread on the rest of the cream cheese filling and the contents of a can of strawberry pie filling I found, and then rolled it up in a spiral like I do with cinnamon rolls. This one, I rolled out on parchment paper, so I carefully squashed the open ends together and then just slid the whole thing on the paper onto a pan. This one was more respectable looking. 

I covered the cakes and refrigerated overnight, and took them out in the morning to get up to room temperature; and then I baked them at 350 for . . . a while. I lost track of how long they were in there, because I was so nervous they’d be doughy and underbaked, I kept adding 3-4 minutes. Probably 35 minutes all together. 

Then when they came out, I poured cream cheese icing over them and sprinkled on some colored sugar-sprinkles. The icing was not exactly a recipe, because I forgot to buy powdered sugar, so I ended up just whipping up a bunch of sugar, a little butter, some vanilla extract and a little lemon juice, a tiny bit of salt, and then a bunch of warmed-up cream cheese when I realized it was too runny. They came out so pretty!

The center of the ring disappeared, though, and it was really just a big dome that was kind of crinkly in the middle. To my vast relief, though, both cakes were thoroughly baked. 

ctually a little over-baked, as you can see by the browned bottom. But the somewhat dry crumb was rescued by the abundance of creamy filling, which was delicious. The spiral-rolled one didn’t turn out discernibly better than the one that was just a stuffed snake, except that the shape was a little more regular. 

So now I know how to make very respectable king cakes! At the last minute, I remembered to shove some “babies” in (what we could find was a couple of plastic figurines on loan from Elijah). We didn’t find them until the next day.

I guess traditionally, whoever gets the baby has to buy next year’s king cake, and I’m the one who found it anyway, so I suppose that can be arranged. Definitely one of those things that I got all worked up over for no particular reason. But with a happy ending, because we had cake. 

TUESDAY
Walmart pizza

Oh no, it was Tuesday and I still hadn’t gone shopping! I got some pizzas from Walmart because I developed a sudden aversion to going to Aldi.

WEDNESDAY
Nachos

On Wednesday I dropped off the van at the mechanic and was astonished to discover that I still hadn’t gone shopping? So I took Damien’s car and went to Aldi and did shopping for one day, because apparently I was determined to save myself the trouble of going shopping, and instead wanted to go shopping. 

For nachos, I usually make 2/3 spicy meat and 1/3 plain, in two separate pans; and I got two bags of “hint of lime” tortilla chips, and one bag plain. But then I was seized with a sudden doubt, and had a long, inadvisable, circular conversation with the kids about whether a desire for spicy meat matched up with a desire for seasoned chips, and if so, how many people experienced that desire, and if not, how many people felt strongly about not experiencing that desire, and so on. I’m not exactly a people pleaser, but I don’t like getting yelled at about nachos, so I really tried to narrow in on what they wanted. I was starting to get a pretty clear picture about what I should do, when the chief kid I was interrogating said, “Actually, I don’t like nachos.”

So I ran them over with my van! Just kidding, the van is in the shop. I made two pans of nachos, with jalapeños on the spicy meat and lime chip one

and ate mine in the kitchen.

Then I ate the last piece of king cake. 

THURSDAY
Chicken shawarma

Thursday, you’ll never guess what I did: I went shopping. But this time, I, genius, bought enough food for TWO days. We had chicken shawarma on Thursday, with pita, yogurt sauce, olives, feta, tomatoes, and cucumbers.

I was in a bit of a rush while I made the marinade, and my recipe

Jump to Recipe

calls for crushing an entire head of garlic. Which is fine if you have nice garlic with big, swollen cloves and loose skins. But what I had was that triflin’ little shrinky dink garlic from Aldi, which has puny, miniature cloves and tight, sticky skin. Then I remembered it was my kitchen and I could do whatever I want, so I put the head of garlic in a mug with about half a cup of water, microwaved it for two minutes, and then just pulled that garlic right out of its skin. It’s not really cooked, but it’s soft and loose that way. Then I put the skinned cloves in a sandwich bag and beat the hell out of them with a meat tenderizer. And that’s how you do it when nobody is looking. 

Oh, the title comes from a funny tweet I saw 

and that’s how I always think of it now. Sometimes it can be a satisfying, meditative little task; sometimes you just don’t have time for all the effing paperwork. (Yes, I know you can crush garlic with the skin on, and then pick the skin out, but I hate and resent doing this, for reasons I can’t really explain.) 

Then I remembered I also needed to put garlic in the yogurt sauce, as well, so I was like HEY GARLIC POWDER EXISTS. 

Anyway, the meat turned out great

and everyone was happy

Really no way to be unhappy with a plate like this. 

FRIDAY
Tuna noodle

This was actually Damien’s idea, even though he not only dislikes tuna noodle, he can’t stand the smell of it. But I did manage to buy the ingredients yesterday, so at least nobody has to go to the fwiggin store. As I write, the plan is for him to make himself a grilled cheese, but maybe I can pull rank and insist on some supermarket sushi or something. OR, I think there is a bag of shrimp in the freezer. So we shall see. 

I just remembered I also have a ton of egg whites in the fridge. The cinnamon bun recipe called for an awful lot of egg yolks, and I didn’t want to just throw the whites away. How long would you trust egg whites to keep in the fridge, and what should I do with them? Maybe a pavlova. Maybe a SHRIMP pavlova. Maybe I’ll ask Gordon Ramsey what he thinks.

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sugar smoked ribs

the proportions are flexible here. You can adjust the sugar rub to make it more or less spicy or sweet. Just pile tons of everything on and give it puh-lenty of time to smoke.

Ingredients

  • rack pork ribs
  • yellow mustard
  • Coke
  • extra brown sugar

For the sugar rub:

  • 1-1/2 cups brown sugar
  • 1/2 cups white sugar
  • 2 Tbsp chili powder
  • 2 Tbsp garlic powder
  • 1 tsp red pepper flakes
  • 1 tsp paprika
  • 2 Tbsp salt
  • 1 Tbsp white pepper

Instructions

  1. Coat the ribs in yellow mustard and cover them with sugar rub mixture

  2. Smoke at 225 for 3 hours

  3. Take ribs out, make a sort of envelope of tin foil and pour Coke and brown sugar over them. close up the envelope.

  4. Return ribs to smoker and cook another 2 hours.

  5. Remove tinfoil and smoke another 45-min.

  6. Finish on grill to give it a char.

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Chicken shawarma

Ingredients

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

Instructions

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

  2. Preheat the oven to 425.

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

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

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

Darwin’s immediate book meme! vol. ???

Just the other day, I was thinking Mrs. Darwin needed to do an immediate book meme, and lo: It came to pass!

Here’s my current reading situation:

1. What book are you reading now?

Green Dolphin Street by Elizabeth Goudge

This book is a delight. A delight! My first book by this author, and it pulls you in instantly, with fully rounded characters, beautifully crafted sentences, and an incredibly vivid sense of place. It does have a little publisher’s note in the beginning, which would have annoyed me at one point, but which I now think is useful and balanced:

PUBLISHER’S NOTE (2015) Elizabeth Goudge’s novels present us with many rich fictional worlds. The way in which these stories are told gives us insight into Elizabeth Goudge’s own life and the culture in which she wrote. Green Dolphin Street includes many passages that display oppressive attitudes in matters of race relations and the exercise of colonial power. We believe that offering this book to readers as Elizabeth Goudge wrote it allows us to see English literary culture in 1944 in a way that would be obscured were we to alter the text. Justice must be built on truth. We are sensitive to the fact that English colonial history is a subject more difficult to approach for some than for others, and trust that readers will appreciate the chance to encounter both the fictional world of Green Dolphin Street and the voice of the novel in its original form.

I could have figured this out on my own by reading the book, but it’s helpful context if you’re going to read the book with, say, high school students who are still forming their idea of the world. Anyway, if the choice is between adding a note like this and not publishing the book at all, or worse, sanitizing it like they did with Roald Dahl, I can live with a note. Anyway, tremendous book, and I’m looking forward to reading more by Goudge. 

Mort by Terry Pratchett

I think I’ve read this before, but I can’t remember if I finished it or not. It’s a Discworld book about a hapless young man, Mort, who is taken on as an apprentice by Death. Death is a wonderful, sympathetic character. Classic Pratchett: Cleverly written and conceived, likable characters, slightly insane plot, very funny with a splash of melancholy, thoughtful but not cynical. This is the fourth book in the Discworld series, but you don’t have to have read others to follow the plot. 

The Body Keeps the Score by Bessel van der Kolk

Dude. I don’t know what I thought this book was going to be (probably influenced by the pop culturalization of psychology, making me halfway afraid it was gonna be some kind of “you go grrrrl, it’s not you, it’s your polyvagal nerve, so live laugh love!! Stanley cup of a book), but I’m finding it thorough, thoughtful, and captivating. Again, I only just started it, but it’s fascinating, and told vividly but with a respect for the subjects that reminds me of Oliver Sacks. 

Philip Neri: The Fire of Joy by Paul Türks 

This is my current Adoration read. The book was a gift from an Oratorian priest who visited last summer (or two summers ago?), who confirmed that I Prefer Heaven is a very nice movie indeed, but doesn’t actually have much in common with the actual life of Philip Neri. It’s maybe a tiny bit drier than something I would read on my own (I spoil myself with a steady diet of novels), but it moves along and is full of fascinating details not only about Neri himself, but 16th century Italy. 

Did Ye Hear Mammy Died? by Séamas O’Reilly

Bought this book solely on the strength of a string of tweets by author, recounting how he got his schedule confused and ended up alone in a room with his boss and the President of Ireland while he was on ketamine. This memoir is (so far) a wonderful read that starts with the death of his mother when he was five, which left his father to raise him and his ten siblings in rural Ireland in the 90’s. Sweet, affectionate, very funny, and a little bit harrowing, as you can imagine. 

1a. What is your current readaloud?

Five Children and It by E. Nesbit

Corrie (age almost 9) requested that I read this to her, but she keeps scampering away and doing other things, so I don’t know how far we’ll get. We just don’t real aloud like we used to! E. Nesbit is the author who inspired Edward Eager, the author of Half Magic (and I think I remember the characters in Half Magic speaking admiringly of E. Nesbit). It’s old fashioned enough to be interesting, but the kids are very recognizable characters, and it is a weird and satisfying story. 

The Genesis of Gender by Abigail Favale

I started reading this out loud to the teenagers quite some time ago, and we keep getting overtaken by events, but I’m holding out hope that we’ll pick it up again. If people are going to cotton to popular ideas about gender fluidity, they should at least know the history of how we got here as a society. I read this myself first, and learned a lot, and enjoyed Favale’s voice. I found the final few chapters to be a tiny bit weaker than the rest, unfortunately. I think the author allowed herself a little too much sarcasm, which the rest of the book is free from. Still extremely lucid and thought-provoking overall, a reasonable read for smart high schoolers.

King Solomon’s Mines by H. Rider Haggard

Damien and I started reading this aloud to each other (taking turns with chapters) last night. It is hilarious, and insane. If any book qualifies for a publisher’s note like Green Dolphin Street got, it’s King Solomon’s Mines (the first chapter contains the word “n*gg*r,” although it’s in the context of the narrator saying he’s not going to use that word anymore). But if you can deal with some indelicacy, this is an incredibly entertaining adventure story that wastes zero time. Includes several maps depicting two mountains called “Sheba’s Breasts,” and has directions about what to do when you get to the nipple. What indeed? 

2. What book did you just finish?

Madame Bovary by Gustave Flaubert

I don’t even know why I re-read this (probably just because it had all its pages, which is not a given in this disrespectful house). The characters are all so frustrating. It was gratifying to see how thoroughly Emma Bovary’s actions are repaid in the final chapters — enough to almost make me feel sorry for her, almost. I guess if you’re looking for a “classic”to read that you can zip through pretty quickly, this is a good one. The writing is great. It’s just rough when, by the end, you feel a very grudging pity for the main perpetrator, and a guilty disgust for the main victim.

3. What do you plan to read next?

Maybe something by Stephen King. I haven’t read anything by him since I was a teenager. Damien is reading Salem’s Lot and enjoying it, so I’m interested to see how it hits me now. 

4. What book do you keep meaning to finish?

Kristin Lavransdatter

I know I know I know.

5. What book do you keep meaning to start?

Come as You Are by Emily Nagoski

You’d think this book would be [clears throat, straightens tie, checks the room] right up my alley, but I just haven’t started it yet. 

6. What is your current reading trend?

Taking other people’s recommendations, I guess! If you have the right kind of friends, this is a solid plan. 

Now your turn! Tell me what your book situation looks like. Yes, audiobooks count. Thanks to Mrs. Darwin for keeping this going. 

Also, to answer your question: Graphic design is still my passion, yes. 

I got yer spirit week right here

This time last year, I was trying and completely failing to make a breathable tortoise beak out of duct tape. 

My daughter wanted to dress up as a tortoise for the 100th day of school, because . . . I don’t know, tortoises sometimes live to be 100 years old, and it made sense to her. I was just so thrilled the kids were actually back in school in person, I was willing go along with any stupid project. 

My other child decided nothing would do but to wear a shirt to which someone (“someone”) had sewn 100 little bells, so I did that, too. (Yes, I packed an extra shirt on the off-chance that one of the long-suffering adults in her classroom somehow grows weary of the sound of 100 bells on  a child who could not sit still if it meant the difference between life and death.) 

If you’re thinking to yourself that the 100th day of school does not sound like a real holiday, you are so right. Some say it originated to encourage and celebrate teachers and students who have made it about halfway through the school year. Some say it’s just a great chance to sneak in some fun math lessons. Still others say that some school districts decided they would allot per-student funding based on how many kids were present on one particular day, and they chose day 100, so the school decided to plump up their budgets by luring in as many of the little scamps as possible with the promise of parties and fun; and that’s already sketchy enough, but then then Pinterest got wind of it, and now the day has taken on a horrible life of its own, completely unmoored from even its shaky origins.

It’s sort of like how Christmas has become entirely secularized and is now all about commercialism, except that 100 Day started out being about money, and now it’s just about making parents stay up until midnight sewing bells on a shirt, and whimpering, “Tell me this looks like a turtle shell.” 

Either way, now that I’ve gotten the requisite snarking out of the way, I have a terrible confession to make: I love stuff like this. I love special days, and I love spirit week.

I live to twist fruit rolls into sticky little rosettes and jam them on top of dozens of mini cupcakes for Valentine’s Day parties. I adore hot glueing bits of cardboard to other bits of cardboard to make elaborate armor for a kid who has decided she must be a glow-in-the-dark ostrich pirate for Halloween.  I’m totally in my element bashing hard candies with a hammer to make stained glass Christmas cookies for the bake sale. I don’t know if it’s because I can remember so clearly how thrilling it was to be a kid and to show up to school on A Day That Was Special, or if it’s just that my own adult life is just so dull that hot glue is enough to spice it up, but I truly enjoy making these dumb little crafts and projects and costumes.

I’m sorry. I know people like me are making life harder for people like you. I am what I am. 

That being said, even crafty people like me have our down days. There are weeks when I open my calendar and my spirit groans to discover that it’s spirit week. There are plenty of mornings when crazy hair day isn’t something to plan with giggles and anticipation; it’s simply completely unavoidable, and I’m less concerned about sharing it to Pinterest and more concerned that someone will share it with child protective services. And I know I’m not alone.

So for the parents who have no natural creative impulse, or who are just too dang busy to consider dealing with yet another special thing in the morning, I’m presenting this list of alternative, more humane special activities that most parents can manage, and I hope their schools will consider them:

Favorite Shirt Day Child must show up wearing his favorite shirt. Bonus points if his mother has no idea where this shirt came from, and it features a trashy, ghastly, tasteless design that makes her wither up inside like a little bug on a very hot day, but she lets him wear it all the time because it is the delight of his heart, and she loves him even more than she loves her reputation. Bonus points if it has jelly on it because he also wore it yesterday, because  . . . it’s his favorite shirt. 

Twin Day Dress up exactly the same as someone else in the world, probably. I mean, there are a lot of people in the world. Chances are pretty high someone else is wearing that same outfit. See? Twins. Fun. For academic enrichment, look up the word “doppelgänger.” Spend the day staring out the window in case he happens to walk by. 

Favorite Character Day Dress up as your favorite potential character, assuming somebody someday writes a book about a kid whose parents are TRYING, okay? Everybody has PANTS ON, okay? It’s not like we just dropped you off in a CORN FIELD or something. 

Thing Day Child must show up with a thing. Just any thing, as long as it’s something the child made completely on his own, using materials found on the floor of the car or bus, or on the ground outside the school door. Must be so weird and wretched that it’s manifestly clear that it was made without help or intervention from an adult. Kid loses points if an adult even has to know about it. Or, if the kid forgets to make a thing, it can be an invisible thing. Or it can be a stick or something. It’s fine. It’s whatever. Call it “child-led” if that helps you sleep at night. 

Name Day At some point during Spirit Week, when you pick your child up, you will be asked to state your child’s name. If you can’t immediately come up with it, you will be given a hint. If that doesn’t work, you will be given a cocktail and some warm socks and sent to bed. 

And there it is. Hey, we’re all 100 days closer to the grave, anyway. Some of us will be there with bells on.

What’s for supper? Vol. 362: Add sugar and stir

Happy Friday! I just ordered oil (we are out), set up a car inspection (it is trash), started some evaluation forms for some of the kids (just plain nuts), and I bought new batteries for my hungry hungry ClearBlue monitor, and wrote a RATHER DIRE scripture reflection about how if you are faithless, your children are gonna get burned up in demon fire; so I’m all ready to have a nice weekend now. How are you? I’m thinking of getting into winter sowing. I know there will be flowers because I’m planting seeds blah blah blah. Well, there will be squash, anyway. And I just got new glasses, and I feel like someone cleaned out my tank. 

We had some decent food this week. One new recipe and a few variations on old recipes. Read on, and please applaud for how much leftover food I thriftily used up!

SATURDAY
Rotisserie chicken and pizza rolls for kids; Mexican food for grownups

First, before getting thrifty, we all needed a little break, so I got some kid-pleasers for the kids, and Damien and I went to the local Señor Tadpole’s, where we were seated quickly, but they seemed to be a bit understaffed. About half an hour later the waitress brought over my taster’s plate and part of Damien’s order, and nervously explained that someone else had taken his fajita.

Which was unfortunate, because he had actually ordered a chimichanga. ANYWAY, eventually he got his food, and fellas, let me tell you something: A hungry man being kind and patient and understanding toward a harassed waitress is a really good way to impress a lady, for instance your wife. 

SUNDAY
Chicken cutlet sandwiches, chips

The plan for Sunday was caprese chicken burgers, easy peasy lemon squeezy; but they were out of chicken burgers, difficult difficult lemon difficult. But chicken breasts were on sale, and I was determined not to blow the budget this week, so I somewhat grumpily bought some chicken breasts, sliced them, pounded them flat, egged and breaded them, and oven fried them. 

Jump to Recipe

They turned out good, maybe a little greasier than I would like.  

Actually I tried a slightly different technique this time. I was a little short on breadcrumbs, and I was afraid the chicken might be bland; so rather than seasoning the breadcrumbs, I heavily seasoned the meat itself, and sort of massaged it in with a rubber spatula. Then I dipped it quickly in the egg mixture so the seasonings would stay on, and breaded it.

It worked great! I don’t know if it would work with chicken that has the skin on, which is what I usually use for oven frying; but chicken breast, especially if it’s been tenderized with a mallet, is basically a sponge for flavor, so why not. Get them spices in there.

I sliced up a bunch of baguettes and served the chicken with sliced tomatoes and basil, sliced cheese, and olive oil and balsamic vinegar, and it was a pretty popular meal. 

MONDAY
Japanese chicken thighs, sesame broccoli, rice 

I have this nice recipe for yakitori chicken, which is pieces of saucy chicken on a skewer. I had a bunch of thighs and definitely didn’t feel like de-boning it and threading it on sticks, but I did pull the skin off and make this lovely, easy sauce.

I divided the sauce, and coated the chicken in some of it and broiled it, and used a bit more to brush on when it was halfway cooked. I added sesame seeds and chopped scallions when it came out of the oven.

Savory, sweet and sticky, and really good! I sure wish I had thought to line the pan with parchment paper, though. But the chicken came out moist and delicious. I’ve made this recipe with the chicken grilled outside, and that’s even better; but the broiler did a pretty good job. 

The other part of the sauce, that I saved out, I put into the amazing gravy boat/pitcher/pouring vessel Clara made for me. Check it out:

But wait, check out the inside:

Boogie boogie boogie! I heartily recommend having artistic children with ancient tastes, to dress up your Japanese chicken. 

 

 

I made a tray of quick sesame broccoli

Jump to Recipe

and it was a good little meal, with just a little prep work and tons of flavor. 

The sauce was really great on the rice and broccoli, too. I may make a big batch of it and just keep it on hand for all-purpose Asian use. 

TUESDAY
Pork meatball soup, fried rice, steamed buns

Tuesday, I was set to give blood, so I did my cooking in the morning. I’m sorry if this is pushy and obnoxious, but PLEASE GIVE BLOOD IF YOU CAN GIVE BLOOD. There’s a horrible shortage and there’s just . . . not a substitute for blood. 

Anyway, I took the leftover pork dumpling filling out of the freezer, where I put it on New Year’s Eve. Here’s the pork dumpling recipe, and I discovered that if you forget to drain the extra moisture out of the cabbage, it still turns out fine, so you can probably skip that step. Just another service I provide by being dumb!

So I had decided I didn’t have time to make dumplings, but I did have time to fry up little meatballs. But I had used up all the breadcrumbs making the chicken cutlets, so they were a little slumpy, and not really “balls” in any meaningful sense. 

Still tasty, though, and that’s what counts. I made the soup more or less following this recipe using the leftover matchstick carrots from last week’s gochujang bulgoki. I’m determined to use up more leftover food and not throw so much out.

When the soup was simmering, I started on the fried rice. I’m so smart, I deliberately made extra rice for the previous day’s meal, so I would have some leftover for this day. I had also saved last week’s ham, which I diced up. I chopped up some carrots and the white part of the bok choy (the greens went into the soup) and a bunch of ginger and garlic, and sauteed it up in sesame oil.

Then I dumped on some brown sugar and continued heating and stirring until the sugar got a little dark

then I threw in the diced ham and the leftover rice, and then I sloshed on a lot of oyster sauce, a medium amount of soy sauce, and a little fish sauce. I also scrambled up some eggs and threw those in, and some leftover scallions. 

This is very much American Chinese food. Sometimes that’s what the people want! It’s delicious. 

Then I ran around trying to catch up with my dumb schedule, and I almost decided to just leave the meal at that, but at the last minute I decided to go ahead with my plan to make steamed buns, partially because I had bought a bamboo steamer at a thrift store. Yes, this is my third bamboo steamer, what of it? Some people use heroin, I collect bamboo steamers. 

I followed this recipe, which using baking powder instead of yeast.

And I suddenly realized I’ve been using my steamers wrong, slightly. I’ve been setting them inside larger pots or skillets of water, but really they should be on top of a vessel with a smaller diameter than the steamer, so all the steam goes into the steamer. Duh! So I did that.

The buns turned out. . . goodish? The kids liked them. The dough did not get as tender and soft as the recipe said it would, and I definitely didn’t make them as round and smooth as you’re supposed to. I think they were a little too dense; but they did get cooked all the way through (I was afraid they’d be wet and doughy). This was one of the smaller ones; some of them were puffier: 

They are sweet (but you can decrease the amount of sugar if you want) and I think it’s fair to describe them as tender. They have a lot of cornstarch in them, which gives them a silkier texture, so they’re not biscuit-like. Definitely easy, and you just have to let the dough rest for a bit, not do a full rise, so you can make it late in the day. I dunno. Will probably take another shot at them at some point. [Verna Maroney voice:] I GOT THE STEAMERS.

So all in all, a good meal, especially considering I was out of the house most of the day. 

I don’t think I said anything about the soup. It was pretty good. The meatballs were a little soft, but all the flavors were there. I left the ginger in, so it was beautifully gingery. Just a sort of non-specific Asian soup, hey. 

 

WEDNESDAY
Deli sandwiches, potato puffs, veg and dip

Wednesday, I don’t even know how we arrived at this point, but I had a strange combination of deli meats and some brioche buns, so that’s what I served. I also, as you can see, cooked some tater tots, and cut up a bunch of raw vegetables. 

And that’s my story! Thursday turned out so stupid in the afternoon, I was ridiculously consoled by those ketchup-drenched tater tots. 

THURSDAY
Chicken quesadillas, HINT OF LIME chips and salsa

You’ll never guess: Thursday was also stupid. But I did remember to take the bag of shredded chicken out of the freezer (leftover from that nice Persian chicken barley soup from two weeks ago), and fried up a bunch of chicken quesadillas.

The real kicker was the Hint of Lime tortilla chips, which for some reason are rarely available around here. I don’t know why they’re so good, when they’re clearly just doused with some kind of horrific citric acid solution. But they’re just so good. 

FRIDAY
Spaghetti with Marcella Hazan red sauce

I haven’t started it yet, but here’s the stupid-easy, three-ingredient recipe:

Jump to Recipe

or if you like it in picture form, here’s that:

Last time I made this, I did it in the Instant Pot, forgetting that you really need this to simmer and reduce on the stove; so it came out really thin and soupy, rather than rich and savory. Oh well! You live and learn, and then forget, and feel bad about it, take it out on the dog, try again, and eventually end up with some decent pasta. 

I am going to try to go to this women’s retreat in Plymouth with Danielle Bean, which is … tomorrow. Ooh, that snuck up on me! It looks like there are still spots, though, so maybe if you’re nearby, you can come? That would be nice. Danielle is the real deal and I haven’t seen her in quite a while. 

I also finished a thirty-day plank challenge. It took me forty-three days, but did you hear that I FINISHED it? I started a little Facebook group to support and encourage each other, very low-key, no pressure. I’m thinking about starting a new challenge, but if you’re interested, you can take a look at the group, and join if you want to know when the next challenge starts. These things are always so much easier to stick with when there’s other people also suffering, I mean supporting and encouraging each other. 

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Oven-fried chicken

so much easier than pan frying, and you still get that crisp skin and juicy meat

Ingredients

  • chicken parts (wings, drumsticks, thighs)
  • milk (enough to cover the chicken at least halfway up)
  • eggs (two eggs per cup of milk)
  • flour
  • your choice of seasonings (I usually use salt, pepper, garlic powder, cumin, paprika, and chili powder)
  • oil and butter for cooking

Instructions

  1. At least three hours before you start to cook, make an egg and milk mixture and salt it heavily, using two eggs per cup of milk, so there's enough to soak the chicken at least halfway up. Beat the eggs, add the milk, stir in salt, and let the chicken soak in this. This helps to make the chicken moist and tender.

  2. About 40 minutes before dinner, turn the oven to 425, and put a pan with sides into the oven. I use a 15"x21" sheet pan and I put about a cup of oil and one or two sticks of butter. Let the pan and the butter and oil heat up.

  3. While it is heating up, put a lot of flour in a bowl and add all your seasonings. Use more than you think is reasonable! Take the chicken parts out of the milk mixture and roll them around in the flour until they are coated on all sides.

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

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

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

 

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Sesame broccoli

Ingredients

  • broccoli spears
  • sesame seeds
  • sesame oil
  • soy sauce

Instructions

  1. Preheat broiler to high.

    Toss broccoli spears with sesame oil. 

    Spread in shallow pan. Drizzle with soy sauce and sprinkle with sesame seeds

    Broil for six minutes or longer, until broccoli is slightly charred. 

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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!

 

How to keep the “Lent” in Valentine’s Day

Have you looked at your calendar lately? Have you noticed that, in 2024, the most dark and difficult annual day of self-examination and penitence falls, by some terrible misfortune, on the same exact same day as Ash Wednesday?

I speak, of course, of that darkest, most difficult, most penitential of days, Valentine’s Day.

Ho ho! I joke. I like Valentine’s Day. It is fine. I, like most Americans, act normal about this holiday, and do not get weird about it. We definitely aren’t mad or upset because our annual Whitman’s sampler, dyed flower and Temu lingerie fest is being threatened by Actual Spoilsport, God. American Catholics would never! We know better, and we always act normal!

I joke again. In fact, there is a flurry of consternation about how we are supposed to celebrate Valentine’s Day without letting it overshadow the beginning of Lent.

The answer is, of course, you can’t, silly. Ash Wednesday is way more important than Valentine’s Day, so it gets first dibs on your time. If Valentine’s Day is important to you or to the person you love, there’s nothing wrong with that! You just move it, and celebrate it some other day. This is just what it’s like being an adult: Sometimes things just don’t work out, and you have to be flexible.

But that doesn’t mean some people aren’t going to get a little too flexible. Call it the New Evangelization or call it an obsession, but I can’t stop thinking about something that happened a few weeks ago at Mass…

Read the rest of my latest for Our Sunday Visitor. 

 

Frog and Toad at Cana

Not long before he died, I was complaining to my father I couldn’t persuade any of my kids to go to a Catholic college. I said I knew they were getting decent educations at the places they chose, but still, I was sure my plan was better than theirs. Half jokingly, half dead serious, I groaned,  “How will they ever find a nice Catholic to marry?”

My father said, “Well, I found one at Brooklyn Public College!” He was half joking, half serious, too: the joke being that, when he met my mother, they were both about as far from Catholic as anyone could be.

They had both been raised as non-practicing Jews, met at college when they were both cutting class, got married in secret in a hurry, had a second public ceremony to appease the parents, dabbled in Buddhism, moved to a kibbutz in Israel, came home, briefly joined a cult, found the Lord, and then eventually became Catholic — my mother and older sister first, and my father and the rest of us a year later, when they had already been married for about 20 years. They ended up as a happy old married Catholic couple, but they certainly didn’t start that way.

I’ve been thinking a lot about marriage and God’s will and who belongs together and how and why marriages work. It is very true that it’s smart to do a thorough investigation of your own understanding of marriage and of your spouse’s expectations before you take the leap. But it really is a leap. You can’t guarantee that doing everything the smart way will result in a strong or happy marriage, and you can’t guarantee that a strong and happy marriage will stay that way. Sacramental grace is mysterious and unpredictable, and so is human nature. It’s a leap.

My parents made each other truly miserable sometimes. We kids saw a lot of that. You probably could have made the case that they didn’t belong together.  But by the end of my parents’ lives, I could think of all sorts of ways that God’s will had indisputably been carried out in their marriage.

Even my mother’s dementia seems to have worked some kind of transformation on my father, and the last years of their lives together did something mysterious but important to him. They weren’t even really together; he just visited her in the nursing home every day, fed her, prayed with her, and was delighted when she would occasionally mumble “amen.” By the time he died, he was a happy man; happier than I ever remember seeing him. And then, her final work done, my mother died too.

Does this mean they were made for each other? Yes and no. They eventually became made for each other, I know that. I know couples who seem so incredibly well suited for each other, it’s hard to imagine them living any other life other than with each other. And I know couples who are monstrously incompatible, and seem to belong with each other even if they don’t make each other very happy. There are all kinds of successful marriages. Marriage is strange. Life is strange.

The other day, we prayed the second luminous mystery of the rosary, which is the Wedding at Cana.

“When the wine failed, the mother of Jesus said to him, ‘They have no wine.’ And Jesus said to her, ‘O woman, what have you to do with me? My hour has not yet come.’ His mother said to the servants, ‘Do whatever he tells you,’” we read.

Jesus hadn’t yet done any public miracles, and apparently didn’t think it was the right time to start yet; but Mary was apparently focused on saving a young couple just starting out from the embarrassment of not being able to serve their guests. We’re all familiar with the somewhat amusing account of mother and son having a little spat, and the mother confidently assuming he’ll do what she says. But it occurred to me for the first time: They are both sinless. This means that neither one of them could have wanted to do something that was against God’s will. And yet they disagreed about what was best to do! What does this mean?

I think it speaks to the notion that God’s will is hardly ever one specific action or decision. Sometimes it is certainly clear: Don’t murder, for instance. Don’t do evil. But it’s much more common, when we’re faced with choices, to be torn between a few different possibilities which might be good, but we’re not sure yet how they will turn out. It’s pretty rare that we can just “do whatever he tells us” and know for sure that we’re doing the right thing. Even when one choice seems like the natural, godly, wholesome choice, and the other seems more murky and less desirable, we really can rarely say, “This one is definitely God’s will, and that one is definitely not”.

We have to take a leap, and the leap is important, but even more so is what comes next. It’s rarely the leap that puts us either in or out of God’s will; it’s what we make of where we landed, and what we do with the grace we find there.

I was mulling all this over when a quote popped up in my Twitter feed. It was a line from one of my favorite “Frog and Toad” stories by Arnold Lobel. Toad, after admiring his friend’s garden, wants to start one of his own. So he plants the seeds, but they don’t immediately sprout. Fretting, and increasingly frantic, he spends the next few days exhausting himself with trying to make it happen: He plays music for them, he reads poems to them, but nothing works. Then Frog gives him some advice:

“Leave them alone for a few days. Let the sun shine on them, let the rain fall on them. Then your seeds will start to grow.”

And this, of course, works. The seeds start to grow. Toad has done the work that’s indispensable: He has put the seeds in the ground. Then he wastes a lot of effort and anxiety trying to force things to work out well in the time he expects. Finally, he gives up and while he sleeps, the larger forces at work, the rain, the sun, and time work to achieve the thing he is longing for. The seeds sprout. He has his garden.

And . . . an angry boy in Brooklyn ends up married to a nice Catholic girl who brings him to Jesus and makes him very happy, eventually. A mother has done her best and then tries to sit back and let her adult-ish children make their choices about college and everything else, because they are adults, ish. Let the sun shine on them. Let the rain fall on them. Let people take their leaps, and let the Holy Spirit do what he does when they land. It really is the only way.

At least that’s what I’m telling myself. I have taken the leap. We’ll see.

***
A version of this essay first appeared in The Catholic Weekly in August of 2021.

What’s for supper? Vol. 361: Who then, my mother?

Happy Friday? I meant to put an exclamation mark, but I’ll let it stand. Up until yesterday, I kept seeing memes about how awful and long and exhausting January is, and I kept thinking everyone is being silly, and this is just a normal month; and then today I realized I’ve been feeling that way for four months, and all four of those months have been January. Bah. Boo. But at least it must be almost over, anyway.

[checks date]

WELL GREAT. 

Anyway, some of that January futilitism crept into my cooking this week, and despite making as much as my second-best efforts, everything turned out . . . basically tolerable. Oh well. I also wrote 40% of several essays and they all suck.

However, I did do a really neat interview with an artist yesterday, someone you may not know about, but should. So there’s something to look forward to! There’s always something to look forward to, even if it’s just bidding farewell and good riddance to the week. 

Here’s what we had, and it was all FINE:

SATURDAY
Grilled ham and cheese, chips, chicken barley soup

We had lots of leftover soup from last week, so I reheated that and then burned every single grilled ham and cheese sandwich. Some of it was because I forgot to spread mayo on the outside of both sides of the sandwich, and some of them, I just burned for fun. 

I did get a few people who hadn’t done so before to try squeezing lemon juice over their bowl of soup, and they agreed it was very tasty that way. Here’s the soup recipe. Definitely worth making. Still plenty of winter left. 

s  t  i  l  l   p  l  e  n  t  y   o  f    w  i  n  t  e  r

SUNDAY
Gochujang bulgoki, coconut stringbeans, pineapple; kalakand

On Sunday, it just happened to work out that all my kids could come for dinner! So I was planning a big Indian meal, with vindaloo, coconut string beans, tomato yogurt salad, naan, rice, and dessert. But I did the thing I will apparently never ever ever stop doing, and I just skimmed the recipe, and discovered too late that you’re supposed to marinate the meat for at least eight hours. Soooo did some quick menu switches, and ended up with a half-Korean, half-Indian menu. I had little warning bells going off in my head that this was not a good idea, and I was right! Bah. 

The food was . . . fine. I made gochujang bulgoki with thinly sliced pork, matchstick carrots, and plenty of onion

Jump to Recipe

because that does need to marinate, but it can be just a few hours. I had much less gochujang (the actual fermented hot pepper paste) than I thought, though,

and it just didn’t hit the mark. Also I severely crowded the pan, so the meat was more braised than pan fried. It was tender, but just bland and slightly watery.

I decided to forge ahead with the string bean recipe I was originally planning to make, because they are Aldi string beans and you use ’em or lose ’em. But she called for cooking the string beans for twenty minutes, which is insane. It’s one thing if you want string beans cooked to a mush, which might work out for certain recipes, but she specified not to overcook, so they don’t lose their crunch. Insane!

I have since discovered that string beans in India are a different variety, and they are tougher, and do need a lot more cooking. So I did just cook them for a few minutes, and then added them to the mustard seeds heated till “spluttering” in hot oil (I love how many Indian recipes use the word “spluttering,” and I wonder if there is some cognate in some Indian language. 

Anyway, the result was . . . fine. 

Maybe I would have enjoyed them more if they had accompanied a dish with seasoning that made more sense along with the mustard seed, coconut, and jalapeno, but watery gochujang was not it. Boo. 

I made a big pot of rice and cut up a bunch of lettuce and also put out the last of the seaweed sheets from New Year’s Eve, and I did have fun making the little grabby bundles of seaweed, bulgoki, and rice

I do like some bundled food. 

Oh, it looks like we also had pineapple, which, again, was fine, but just . . . not quite the thing. 

There was enough food, anyway, so that was a relief, and everybody had a good time and I heard uproarious laughter coming from the dining room, so that was lovely. I was a little bummed about the meal, though, and then suddenly realized wait! I had made dessert!

The dessert was something called kalakand, which is a sort of sweet milk cake which you make with paneer, but not THAT kind of paneer; you are supposed to make your own paneer, which is soft set. OR, you can use ricotta cheese. It so happened I had a bunch of ricotta left over from birthday calzones, which is why I decided to make this recipe. 

It does say you will need to stir it longer if you use ricotta, and Swasthi was not kidding about that. It says “ten minutes,” and it took me at least forty minutes of stirring. 

Corrie had a friend over, and it was just as well I had to park myself in the kitchen and stir, because I could keep an eye on them, rather than ducking and covering, which is what my animal instinct tells me to do when these two get together. So I stirred that mofo forever and eventually decided that it was as thick as it was ever gonna get, and put it into a lined pan and pressed slivered almonds into the top. 

I let it chill in the fridge for several hours, and then brought it out after dinner with lots of caveats about how uncertain I was about the whole thing. 

People liked it, I think? I don’t think it came out right. It certainly wasn’t cake-like in any way. It helped that nobody had any idea what it was supposed to taste like. I suggested “Cheesecake Play-Doh,” and that got the most votes. 

In conclusion, I kept forgetting what it was called, and when I was searching for the recipe today (because I keep dozens of tabs open, but not the ones that I know I will need on Friday), I turned up this:

I don’t know what this song is about, and if it’s offensive, you have only your polyglotismo to blame.  

MONDAY
Regular tacos with pico de gallo

Monday was a day off, and I thought we all needed something a little more normal, so I just made regular tacos. Actually I sneaked a pound of ground sausage into the three pounds of ground beef, because it somehow worked out to be cheaper that way, and nobody noticed. 

I had the tomatoes I was planning to make into yogurt salad, so I made a bowl of pico de gallo with them. I was super tired and didn’t feel like chopping, so I just threw tomatoes, onions, and cilantro into the food processor, and then added some olive oil, salt, and some lemon juice, because I ran out of limes. 

It was fine. Everything is fine. 

TUESDAY
One-pan kielbasa, red potato, Brussels sprouts; challah

The kids have been agitating for kielbasa, so I made this one-pan meal

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(well, two pans of it), except I used Brussels sprouts instead of cabbage, and rather than serving the sauce along with the meal, I cooked the food for 20 minutes, then added in the sauce, switched the pans and finished cooking it for another 12 minutes or so.

It was super cold out, and I kept thinking about fresh, hot bread, and I had some work to avoid, so I made challah. 

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I made a double recipe, which is what I usually do, but usually I make one batch in the standing mixer and one batch by hand. It’s not dumb if it works! But for some reason I decided to make a double batch all in one bowl, with the very predictable result that it spurted jets and fountains of flour all over the kitchen. 

Then I put the bowl to rise on top of the coffee maker, which is the warmest spot in the house right now, and then I completely forgot about it. So it rose plenty. 

Oops. I wisely decided I was in no mental state to make another attempt at a four-strand braid, which I try from time to time, and it always makes me cry. I just divided the dough monster in half and then cut each one into four balls, then rolled out three and made a big braid, and cut the remaining ball of each batch into thirds and made it into a smaller braid to lay on top. I let them rise again, brushed them with egg wash, and then baked them. 

They turned out pretty!

I made them with duck eggs, including a duck egg for the egg wash on top. You will never find an eggier egg than duck eggs. 

I couldn’t find the poppy seeds, so as you can see, I used sesame seeds on one. Which made me think of this quick little bit from You Don’t Have To Be Jewish:

 

If I didn’t clip it right, the whole album is here, and the bit in question starts at about 20:17. 

Anyway, it was an okay-to-pretty good supper. The bread was a tiny bit underdone, so it was a little damp in the middle, but just a tiny bit; and even though I switched the meat and potato pans, one got a lot crisper than the other. But it was fine. 

Fine, I tell you! 

WEDNESDAY
Pizza

Wednesday I didn’t even feel like messing around one tiny bit, so I just made three pizzas, one cheese, one black olive, and one pepperoni. I took a picture so I would remember what we had

A perfectly fine pizza, with pre-shredded cheese that doesn’t taste like anything, and I couldn’t find the garlic powder or the block of parmesan. It was so cold in the kitchen that the dough didn’t 100% defrost, so the crust was a little bit CLAGGY. But I managed to stick to my meal plan for once, so it tasted pretty great anyway. 

THURSDAY
Glazed ham, baked potato, mysteriously spicy mashed squash

On Thursday morning, I remembered that we still had leftover coconut string beans in the refrigerator, so I put them out for the ducks, who were incredibly rude about it. 

Possibly angry at me for making their children into challah, but I don’t think so. We have to run and get the eggs in the morning before these dopes step on them and crush them. 

On Thursday morning, driving the kids to school, I turned on the classical music station and tried to guess the nationality and era of the piece that came on. I guessed German, 1820. And guess what! It turned out to be Karl Maria von Weber, written in 1815! I felt SO SMART. Then the dog turned on the hazard lights and I couldn’t figure out how to turn them off, so I had to pull into a parking lot and watch a short YouTube video. 

If you are wondering, the hazard light button is the giant, centrally located button with the big “HAZARD” symbol prominently displayed in red, which is why I couldn’t find it. Probably my Instant Pot gasket is in the glove box, where I put it while not reading all the way through the vindaloo recipe and buying the wrong kind of beans. 

Anyway, Thursday was the day we were supposed to have the bulgoki, but I had already used the meat, and I had Corrie with me at the store when I was shopping for a replacement; and if you take Corrie to the store with you, you’re going to come out with ham. 

So I got a big spiral-cut ham with a glaze packet on sale, and she pushed really hard for peas and mashed potatoes, but nobody felt like peeling potatoes, and I felt like I had to assert some kind of authority, so we had baked potatoes and mashed squash.

I usually cook the squash in the Instant Pot to save room in the oven,

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but when I was dealing the challah flour explosion, I also decided to thoroughly clean the IP top and had hidden the gasket from myself, so I shoved things around and just cooked the ham, baked potatoes, and squash  all at 400, which is not the right temperature for any of them. My motto is, if we can’t all be happy, then we’ll satisfy justice by all being miserable.

I sprinkled some baking soda and sea salt on top of the squash before roasting it, and it came out perfectly nice

and then I grabbed some butter and some spices that were handy: Cinnamon, cayenne pepper, salt, and scooped out the flesh and started adding lots and lots of cinn– ope, actually that was cayenne pepper. Wuite a lot of it. Corrie advised me to cover my mistake by also adding lots and lots of cinnamon, so that is what I did. I skipped the sugar because you really don’t need it with a decent squash. Some nutmeg would have been nice, but it didn’t seem like the time to rummage through little tippy bottles, so I just mashed that mofo and set it out. It was actually pretty good! Spicy! For some reason. 

FRIDAY
Mac and cheese

Just mac and cheese. I’m sure it will be fine. 

When I insisted on making squash instead of peas, I told Corrie that I only recently started liking squash. In fact, the very first time I had mashed squash was in the hospital, right after giving birth to her, and it was the best thing I had ever tasted in my life. And from then on, I’ve had a thing for butternut squash. So it was really her fault. The rest of the kids then turned on Corrie in anger like Joseph’s brothers, because she was the cause of their cruel, heartless mother sometimes making mashed squash for dinner and not making anyone eat it or anything. I am truly a monster! Next time I’ll feed them all to the ducks. Then we’ll see who gets mashed. 

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Gochujang bulgoki (spicy Korean pork)


Ingredients

  • 1.5 pound boneless pork, sliced thin
  • 4 carrots in matchsticks or shreds
  • 1 onion sliced thin

sauce:

  • 5 generous Tbsp gochujang (fermented pepper paste)
  • 2 Tbsp honey
  • 2 tsp sugar
  • 2 Tbsp soy sauce
  • 5 cloves minced garlic

Serve with white rice and nori (seaweed sheets) or lettuce leaves to wrap

Instructions

  1. Combine pork, onions, and carrots.

    Mix together all sauce ingredients and stir into pork and vegetables. 

    Cover and let marinate for several hours or overnight.

    Heat a pan with a little oil and sauté the pork mixture until pork is cooked through.

    Serve with rice and lettuce or nori. Eat by taking pieces of lettuce or nori, putting a scoop of meat and rice in, and making little bundles to eat. 

 

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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. 

 

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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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Instant Pot Mashed Acorn Squash

Ingredients

  • 1 acorn quashes
  • 1/4 tsp baking soda
  • 1 tsp kosher salt
  • 2 Tbsp butter
  • 2 Tbsp brown sugar
  • 1/2 tsp nutmeg

Instructions

  1. Cut the acorn squashes in half. Sprinkle the baking soda and salt on the cut surfaces.

  2. Put 1/2 a cup of water in the Instant Pot, fit the rack in it, and stack the squash on top. Close the lid, close the valve, and cook on high pressure for 24 minutes. Do quick release.

  3. When squash is cool enough to handle, scoop it out into a bowl, mash it, and add the rest of the ingredients.

Reading about Church news is not having a spiritual life

What’s going on in the American church? Oh . . . the usual. Fiducia Supplicans, etc., and all the ensuing confusion and panic, real, self-induced, and otherwise. Before that, if you’ll recall, the Pope swatted down Cardinal Burke, and he kicked out Bishop Strickland; but meanwhile the Vatican still continues to publish and feature the work of Marco Rupnik.

St Michael’s Media/Church Militant is still melting down in spectacular fashion, and some bishops — I can’t even remember who, but it was a fuss at the time — are refusing Communion to some Catholic politicians, but not others. And people are upset. They are upset! 

I am reading about some of it and skipping over a lot.

I’ve written many times about Medieval Peasanting my way through the news:

“Medieval Peasanting” means reminding myself that there once existed Catholics who couldn’t read or write and who never strayed more than 10 miles from the place where they were born.

They had some vague notion that the Holy Father lived in a far-off place called Rome and they ought to pray for him every day. They said their prayers and did their best to obey the commandments, and when they failed, they repented. That is how they lived their faith. When they had the chance, they received Jesus in the Eucharist with glad hearts and gratitude and fear of the Lord. And so should I.

This mental image is, I realize, an idealization of medieval life. Medieval people, peasants and everyone else, were not automatically holy simpletons just because they didn’t have the internet. They were just as prone to vanity and pettiness and selfishness and idiotic mind games as I am.Where I have the distractions of trolls and Twitter ratios and doomscrolling, they had the distractions of toothaches and fleas and runaway infections.Just because they were disenfranchised, that doesn’t mean they were magically able to fix their eyes on the Lord with unwavering attention.

But they were supposed to try. And so am I. I am supposed to be pursuing eucharistic coherence in my own life, and if the political and ecclesiastical discourse on eucharistic coherence is distracting me from that, I should chop it off. This is a real choice, every day.

Every time I suggest something of this kind (which I do periodically, because I very much need the reminder myself), some readers respond with incredulity.

Jesus does not want us to stick our heads in the sand! It is an abdication of our God-given brains and free will to play dumb and act like we don’t see what’s going on right in front of us! It’s not enough to just pray! We have to act!

All very true. I’m not telling anyone to check out, or pretend everything’s fine in the church or in the world, or to refuse to act when action is necessary. I’m not even telling you (much to my editor’s relief) not to pay attention to headlines!

Instead, I’m trying to remember what’s really going on when I do let my mind and attention and heart be constantly engaged by these matters. It may not be what it seems.

When I was growing up, my mother was fascinated with theology. She devoured just about any theological text she could find, and she gave everyone a chance. She read not only Christian works (everything from the writings of the Church Fathers to The Shack), but the Book of Mormon and the Quran. She was just plain interested in reading about God, and she never stopped being interested.

But it didn’t make her holy. She said so all the time…Read the rest of my latest for The Catholic Weekly. 

Photo by Alexander Dummer