Duty and salvation

When my oldest kid was about four, she happened to wake up around midnight to go to the bathroom. She stumbled through the living room, where my husband and I were sitting.

On this particular night – which was not a typical night! – we happened to be watching Daffy Duck cartoons and eating candy. She didn’t say a word, but just nodded to herself and kept walking. She was clearly thinking, “I KNEW it!”

It was, as I say, not a typical night. A typical night would be more likely to find us filling out insurance paperwork, trying to get stains out of someone’s favourite overalls, or simply trying to muster up the strength to get up, brush our teeth, struggle our way under the covers, and get a few hours of sleep before the baby woke up for her first feeding, so we could catch another few hours of sleep before it was time to get up and do it all over again, take care of everybody and everything all over again.

But what she saw was burned into her brain, and she thought she had found the real secret of adulthood: As soon as the kids’ bedroom door closes, you can do WHATEVER YOU WANT.

She wasn’t really wrong. Adults CAN do whatever they want. The catch is, if they DECIDE to do whatever they want, they’ll almost certainly ruin their lives and the lives of everyone around them, and go to hell when they die. It’s kind of a big catch.

What I tell my kids is that, when you’re a child, people make you do things you don’t want to do. But when you’re an adult, you have to make yourself do the things you don’t want to do. You have to be the unwilling worker and the strict taskmaster, both!

It occurs to me that we, even as adults, often fall into thinking of God as the strict taskmaster: the one who descends from on high, telling us what we can and cannot do. Every time we feel the urge to do WHATEVER WE WANT — uh oh, here comes God, saying “no, no, no.” Get up, take care of the thing, don’t do the thing you want to do, do the thing you don’t want to do instead. Then, tomorrow, do it all over again, even though you’re tired.

Following the ten commandments can feel very much like this, some days, or some years. And then we go to confession and admit, “I didn’t do the thing you told me to do. I failed.” And God forgives us, which is nice.

I’ve been teaching my faith formation class, over and over again, that Jesus is the Good Shepherd and we are the sheep. We are the silly ones who need to be saved, and He is the saviour. We are the wandering ones, and He is the one who finds us. We are the ones who fall into the hole, and He is the one who pulls us out again.

So I was making up my lesson plans and I realised that, with all this talk about sheep, I had not yet introduced the kids to the idea that Jesus is the paschal lamb. And boy, the strangeness of it hit me right between the eyes. God is not only the shepherd, but also the lamb.

I know you know this. You’re a Catholic, so you’ve heard it all before. But have you ever thought about how strange it is?

Read the rest of my latest for The Catholic Weekly

What’s for supper? Vol. 78: Hallelujah! Let’s eat!

Hooray, a Friday food post again! I actually spent last Friday, Good Friday, cooking and not tasting. IT WAS HARD. But I was way behind on Passover cooking, so that’s how it turned out.

Here’s what we had this week:

SATURDAY 

Holy Saturday is when we have our Passover seder. On the menu for the feast:
Chicken soup with matzo balls

The soup turned out much buttier than usual; no idea why. It’s supposed to be on the clear side, and “golden” (i.e. shimmering with fat). Tasted great, though.

Chopped liver


Gefilte fish (store bought) with horseradish


Charoset


Spinach pie


and Garlic cinnamon chicken and
A tiny bit of roast lamb (it hadn’t gone on sale yet!)

You can find recipes for all of the foods above in this post.

The only thing I intentionally made different this year was to cook the spinach pies in mini muffin tins, rather than in a pie plate. I just don’t think you should hear “pie” and then taste spinach and onions. (For some reason “spinach muffin” doesn’t trouble me.) I thought they were cute and tasty this way, and will make them this way again.

I didn’t have a meat grinder this year (but am eyeing this attachment for my Kitchen Aid), so I made the four pounds of chopped liver in small batches in the blender. This was not a gratifying experience. It wasn’t velvety smooth, but still delicious.

Dessert:
Chocolate walnut cake with apricot
Lemon sponge cake
Four kinds of macaroons (store bought)
Chocolate-covered jelly rings
Chocolate-covered halvah (sesame candy)
Sesame crunch candies
Pistachios and almonds
Chocolate caramel matzoh

I moaned and groaned over not having any fruit slice candy this year, but we survived.
Both cakes were from new recipes this year. The chocolate one had a nice flavor, but it was squashier than I would like. Pretty, though.


The lemon one also tasted fine, but man, it was dense. No sponge about it. I just don’t have a light touch with baking, and baking without flour or yeast is just asking for some really compact treats! I think I used the recipe on the side of the potato starch can.

***

SUNDAY
Seder leftovers!

And boy, there were plenty.  And of course hard boiled eggs, and a world of Easter candy.

***

MONDAY
Matzo brei, salami, dill pickles, grapes

Matzo brei is a weird little recipe that everyone should know. You take a sheet of matzo, break it into chunks in a bowl, and pour hot water over it. Let it sit for thirty seconds or so, and then press the water out. Then beat up two eggs, stir in the drained matzo, and fry the mixture up in some hot oil, turning once, until the edges are crisp.

You can serve it with jelly, you can serve it with salt and pepper and fried onions, whatever. It’s SO GOOD. Worth venturing into the Jewby aisle to get yourself a box of two of matzo, believe me.

***

TUESDAY
Beef banh mi

Remember when I asked how to make Easter last for fifty days? You could do worse than making a lot of banh mi, especially if you just happen to have a lot of leftover chopped liver in the house. These sandwiches were out of this world.

In the morning, I sliced up some carrots as thin as I could, then put them in a jar to pickle with some white vinegar, a little water, and some sugar.

Then I sliced the meat (I used London broil) pretty thin and put it in a bag to marinate, using this recipe. I let it go for about six hours. My husband cooked up the meat — well, first he ran out for more bread, because I burned the first batch while toasting it. Then he toasted more bread, and then he cooked up the meat in a single layer on a roasting pan under a hot broiler, just enough to blacken the edges a tiny bit.

So, the smell. This marinade calls for garlic, shallots, and fish sauce. Benny spent the dinner hour hiding under a fleece Our Lady of Guadalupe blanket and weeping because the house smelled “wike dog frow up.” Which, well, she wasn’t wrong, especially early in the cooking. But it tasted so good.

Toasted rolls with mayonnaise, lots of cilantro, pickled carrots, sliced cucumbers, the meat, and then chopped liver. Oh, my stars. The sweet, savory meat frolicking with the snappy, sour carrots, and the strong, bitey liver cuddling up to the cool cucumbers and cilantro. It was so good, it was almost indecent.

***

WEDNESDAY
Hot dogs, chips

I spent the afternoon sorting winter clothes to be stored away. Four hours from start to finish:

so the kids made hot dogs.

***

THURSDAY
Instant pot mac and cheese

I made a triple recipe of this in my Instant Pot (associates link). The hot sauce and mustard give it a good flavor. This is miles easier and faster than cooking the pasta, cooking the sauce, and then mixing them together and baking it. Also, this time, I read the directions more carefully and did not shoot a geyser of yellow cheese at the ceiling through the steam vent.

***

FRIDAY
Roast lamb, challah, maybe asparagus if I remember to get some

Today is Friday within the octave of Easter, or, as it’s traditionally known, Meatster Friday. Leg of lamb was at the astonishing price of $2.99 a pound, so I got a niiiiiice big one. Gonna stud it with slivered garlic and rosemary, slather it with white wine and honey, and roast it.

Gonna try out this challah recipe. Here’s a pic of the last time I made challah:

And now I’m running out to buy some yeast. Benny says, “Yeast makes everything rise! God thought of it! He thought of everything! He made friends and family! He made sisters and brothers! And cousins! Well . . . I’m not so sure about cousins.”

Sorry, cousins. I don’t know how you earned a place in Benny’s theodicy, but there it is.
Happy Easter! Happy Meatster! He is risen! Let’s eat.