All these kids, and nowhere to go

How are you holding up? Are you okay?

As for us, we’re doing surprisingly well as we head into another of who-knows-how-many-weeks of being stuck at home together. I feel like our family has spent the past 20 years training for an extended period of social distancing such as this.

Working from home, buying in bulk, going long periods without seeing friends, and living our lives with a constant sense of impending doom? These are already our routine, so the past several weeks have just been an intensification of our normal lives, plus the luxury of not having to drive kids into town and back eleven times a day. I told my therapist (via hygienic telemedicine video chat, of course) that we’re actually kind of living my ideal life, minus the obligatory medical panic.

As you Australians head into your enforced staycations, allow me to share some of the things our family is enjoying or planning to enjoy as we find ourselves alone together:

Read the rest of my latest for The Catholic Weekly.

 

My father, Phillip Prever, 1942-2020

My father died shortly before midnight on Thursday. His heart was so worn out. A few hours before, he had been packing up books to send out for delivery. After that, my brother heard him praying, and decided to check on him later, not wanting to interrupt. Then my father lay down in his recliner, and then that was it. Or maybe I’ve gotten the details wrong. It’s been a long day. We are glad he didn’t have to die in a hospital, hooked up to the beeping machines he hated so much.

I used to call him on Wednesday evenings. Most of the time, I would say, “Hey, it’s Simmy.” He would say, “Hey, Sim. How’s it going?” and I would say, “Oh, fine. Are you in the middle of anything?” and he would say, “Nahhh, I’m just listening to some music.” The same conversation almost every time, but always different music.

The time before last when I called, it was Bach’s Chromatic Fantasy he was listening to. He had gotten his hands on a huge collection of LPs, and was listing them for sale one by one in his online store. For each record, he had to visually inspect it, and then listen to a few samples of both sides, to make sure it was playable. Then he could list them. But when he sampled the Bach, he didn’t pick the needle up, but let it play. 

We talked about Bach for a while, how he was a god. My father used to play that fantasy himself, at a snail’s pace, the pace of an amateur, amateur, “one who loves.” I do remember hearing him play parts of it, the halting notes filtering up through the wooden floorboards as we fell asleep. I imagined parts of it were corduroy, parts were wood, parts were curling gold. I told him he should keep the record for himself. He protested that it was a rare recording, and worth a considerable amount of money. But keep it! I insisted. Well, he said, maybe he would. 

Last time I called, the day before he died, he sounded worn out. He didn’t have much banter in him, and he didn’t want to talk much about the kids, which was unusual. He had seen my mother at the nursing home twice this week. Because of the virus, he couldn’t be in a room with her or feed her jellybeans every day like he used to, but the aides bundled her up and wheeled her onto the patio, and he talked to her six feet away, through a chain link fence. He said that he told her he loved her, and that she said “I love you” back to him, and that made him happy. He told me he loved everybody, and told me to send his love to everybody. I told him I loved him. He said he loved me, too. And then that was it. I still can’t believe that was it.

I looked for the Bach record online, and I can’t find it listed. I hope that’s because he decided to keep it, and I hope he listened one more time. 

 

 

 

What’s for supper? Vol. 207: The Wurst-Käse scenario

Everybody okay? We’ve been lucky so far here and don’t have a lot of food shortages, so we’re eating normally. In fact we may be eating somewhat lavishly, almost as if that is the one thing I can do. Here’s what we had this week:

SATURDAY
Korean beef bowl, rice, snap peas, grapes

Old faithful. It’s such an easy recipe with just a few ingredients, and has so much flavor.

I used fresh garlic and ginger, but it’s also good with powdered. You can fiddle with the amount of sugar, too.

Jump to Recipe

 

SUNDAY
Grilled cheese with bacon and tomatoes, banana cream pie

I was looking for something more interesting than regular old grilled cheese. The first idea I found turned out to be grilled cheese with caramelized onions, which I mistook for bacon. So I says to myself, I says, BACON INDEED. I fried the sandwiches in bacon fat and put them in the oven for a bit to make sure the cheese was melted. You can almost see it leering at you. 

My daughter informed me that this is no longer a grilled cheese with bacon sandwich; this is a bacon melt. She does live down the street from a diner, so she should know. 

The banana cream pie was a tremendous pain in the neck. I decided to make homemade vanilla custard using this recipe, and it was delicious, but I think we ended up stirring it for about three hours. I had the foresight to make it the night before. Right before dessert, I put some sliced bananas in a graham cracker crust, spread the custard on top of that, added some more bananas, and piled fresh whipped cream on top. It was really good. There are few things better than homemade vanilla custard. Just get ready for a lot of stirring. 

Believe it or not, my slice, pictured here, was the only one that fell apart when I dished it up.  

MONDAY
Pork banh mi, pineapple

Still the greatest sandwich known to mankind. 

Jump to Recipe

I made the marinade and sliced up the meat in the morning, and Clara started some carrots pickling in rice vinegar and water.

 

Jump to Recipe

A little prep work, and then at dinner time you just spread it in a pan and broil it up

and you have yourself a wonderful meal. 

Toast up some bread, spread it with sriracha mayo, get your meat and your carrots in there, add some cucumbers and cilantro and sliced jalapeños.

So good. I hear you can make this all different ways with all different meats, but I can’t imagine improving on this combination.

Oh, and fresh pineapple and cilantro is a wonderful combination, it turns out. I also bought a papaya, but it turns out they’re not really ripe until they turn yellow, which we’re still waiting for. 

TUESDAY
Cheese-stuffed sausages on farfalle

For you, my pets, I made a short video of myself stuffing cheese sticks into sausages. Please use in a way that will not bring shame onto your ancestors. (Sorry I forgot to turn the phone sideways.)

VIDEO

So as you can see, this is an easy if unseemly process. Then you just cook up the sausages in some sauce in the oven until they look truly monstrous

and serve it over pasta. I think I overcooked it a bit, and the cheese got kind of clotted.

I suppose I cooked the moisture out of it or something. Still a tasty dish.

WEDNESDAY
Zuppa toscana, mashed butternut squash

On Wednesday I planned to try my hand at focaccia, possibly focaccia adorned with a beautiful floral motif made of chives and bits of pepper and red onion. Instead, I had a little come-apart, and had to sternly tell myself that I could try a new bread recipe on some other day, when I wasn’t having a little come-apart. 

I did make soup, though, and an easy soup it is.

 

Jump to Recipe

You cook the sausage, you add in the onion and garlic, then sliced potatoes, then some flour. Then chicken broth and half and half, and at the end, kale and pepper. Don’t tell my doctor, but my favorite part is when you pour in the half and half and the orange bubbles well up from underneath the sausage. Bloop!

For the squash, I chopped off the ends, microwaved it for four minutes to make it easier to slice, sliced it in half, and baked it for an hour or so. Then scooped out the seeds, scooped out the flesh, and mashed it up with butter, maple syrup, salt, and cinnamon. We seem to be out of chili powder. 

THURSDAY
Calzones, birthday cake

It is the birthday of Irene! Here are some calzones of ages past, since I forgot to take a picture:

 

Jump to Recipe

 

She finally decided against a Cutthroat Kitchen birthday party, and instead we went with a general theme of “wow, that is noisy.” Among her gifts were a battery operated Nerf machine gun, and a megaphone. The plan was to have a fire and roast marshmallows, make steel wool fireworks, and shake up some Coke and Mentos. It turned out to be windy and rainy, though, so we just did the Coke and Mentos. She absolutely loved it. I think the photos are currently on Damien’s phone, but she was one happy kid. 

Her cake was a Full Metal Alchemist Somethingorother Symbol. I did a buttercream transfer, which means you print out the design, put something transparent or translucent over the paper, and use that as a guide to make the design in icing or melted chocolate or whatever. Then you freeze it, and when it’s solid, you flip it over onto your frosted cake. I won’t even bother sharing the photo, because there is no technique that compensates for migraine shaky-hand! But she liked it anyway. 

FRIDAY

Tuna noodle

So let it be written, so let it be done. 

Korean Beef Bowl

A very quick and satisfying meal with lots of flavor and only a few ingredients. Serve over rice, with sesame seeds and chopped scallions on the top if you like. You can use garlic powder and powdered ginger, but fresh is better. The proportions are flexible, and you can easily add more of any sauce ingredient at the end of cooking to adjust to your taste.

Ingredients

  • 1 cup brown sugar (or less if you're not crazy about sweetness)
  • 1 cup soy sauce
  • 1 Tbsp red pepper flakes
  • 3-4 inches fresh ginger, minced
  • 6-8 cloves garlic, minced
  • 3-4 lb2 ground beef
  • scallions, chopped, for garnish
  • sesame seeds for garnish

Instructions

  1. In a large skillet, cook ground beef, breaking it into bits, until the meat is nearly browned. Drain most of the fat and add the fresh ginger and garlic. Continue cooking until the meat is all cooked.

  2. Add the soy sauce, brown sugar, and red pepper flakes the ground beef and stir to combine. Cook a little longer until everything is hot and saucy.

  3. Serve over rice and garnish with scallions and sesame seeds. 

5 from 1 vote
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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
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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.

Zuppa Toscana

Ingredients

  • 1.25 lbs. sweet Italian sausages
  • 1-2 red onion(s), diced
  • 4 medium red potatoes, sliced thin with skin on
  • 8 oz mushrooms, sliced (optional)
  • 3-5 cups kale, chopped
  • 4 cups half and half
  • 8 cups chicken broth
  • 1 Tbsp minced garlic
  • olive oil for cooking
  • pepper
  • 1/2 cup flour
  • instant mashed potato (optional!)

Instructions

  1. Squeeze the sausage out of the casings. Saute it up in a little olive oil, breaking it into pieces as it cooks. When it's almost done, add the minced garlic, diced onion, and sliced potatoes. Drain off excess olive oil.

  2. When onions and potatoes are soft, add flour, stir to coat, and cook for another five minutes. 

  3. Add chicken broth and half and half. Let soup simmer all day, or keep warm in slow cooker or Instant Pot. 

  4. Before serving, add chopped kale (and sliced mushrooms, optional) and cook for another ten minutes (or set Instant Pot for three minutes) until kale and mushrooms are soft. Add pepper. Add salt if necessary, but the sausage and broth contribute salt already. 

  5. This makes a creamy soup. If you want it thicker, you can add a flour or cornstarch roux or even a few tablespoons of instant mashed potato at the end and cook a little longer. 

Roasted butternut squash with honey and chili

Ingredients

  • 1 butternut squash
  • olive oil
  • honey
  • salt and pepper
  • chili powder

Instructions

  1. Preheat the broiler to high

  2. To peel the squash: Cut the ends off the squash and poke it several times with a fork. Microwave it for 3-4 minutes. When it's cool enough to handle, cut it into manageable pieces and peel with a vegetable peeler or sharp paring knife. Scoop out the pulp and seeds.

  3. Cut the squash into cubes.

  4. In a bowl, toss the squash with honey and olive oil. You can use whatever proportions you like, depending on how sweet you want it.

  5. Spread the squash in a shallow pan and sprinkle with salt, pepper, and chili powder.

  6. Broil for 15 minutes until the squash is slightly charred.

 

5 from 1 vote
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Calzones

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

Servings 12 calzones

Ingredients

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

Instructions

  1. Preheat oven to 400. 

  2. Mix together filling ingredients. 

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

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

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

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

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

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

 

Cheese-stuffed sausages in sauce

A completely degenerate dish. Serve over pasta.

Instructions

  1. Preheat the oven to 400.

  2. Spread about 1/3 of the sauce over the bottom of a baking dish.

  3. Carefully insert one cheese stick inside each sausage. If the end is already open, you can just thread it in. If not, cut a slit. Go slowly so as not to break the skin.

  4. Lay the stuffed sausages on the sauced pan and pour the rest of the sauce over them.

  5. Cover the pan with tinfoil and bake for 40 minutes or so, until the sausages are cooked through. You can take the tinfoil off toward the end if you want the sausages to brown up a little.

  6. Cook some pasta while the sausages are cooking. Heat up some additional sauce if desired. Serve the sausages on top of the pasta with more sauce if desired.

Helpless

Lent hit before the pandemic did, remember? It seems like so long ago, but I do remember how Ash Wednesday brought about the traditional pious squabbles about how best to observe it — or, more accurately, about how poorly everyone else was observing it. Traditionalists sneered at the soft and feeble neo-Caths whining over the few penances modern Catholics are still obligated to perform; and left-leaners rolled their eyes at the performative masochism inherent in extravagant fasts and self-deprivations. Remember when that what we wrestled with? 

Also according to tradition, I struck a healthy spiritual balance by being annoyed with everyone.

I have scant patience for people who loudly and self-righteously announce they are exempting themselves from fasting because it makes them feel tired, and therefore it must not be healthy, and their God is a God of love who isn’t into that kind of thing, and anyway their Fitbit doesn’t have a way to track “dying to self.”

I also have zero sympathy for Catholics who are passionately in love with their faith as long as it’s gory and dramatic and self-aggrandizing (but when it has to do with loving their fellow man, not so much). Scratch a Twitter Catholic who’s really enthusiastic about old school penance, and you’re pretty likely to find an old school fetishist. (On second thought, don’t scratch him, unless you want him to think you’re asking for some amateur photography in your DM’s.)

So anyway, yeah, I recall heading into Ash Wednesday Mass with a heart full of dust. I don’t know what to tell you. It’s almost like I need a savior. 

One of the conversations around these topics did yield something fruitful, something I somehow never understood before. It is this: Fasting isn’t just an exercise in self-control, and it isn’t just something we do in solidarity with the poor, who have fasting imposed on them.

Fasting is also, maybe even primarily, a way of revealing to ourselves just how helpless we are.

It’s a way of reminding us something about ourselves which is always true, but gets masked by a razor thin veneer of strength, an illusion of control. We fast not to work our way up to crushing sin with our new spiritual muscles, but because we forget so easily how close we always are to being just plain dead. We fast because we need to be reminded that we are helpless.

Well, just in case you didn’t catch that lesson when Ash Wednesday came around, the virus followed up. And now every single one of us has had a penance, a fast, imposed on us from the outside. Want some food? There isn’t any. Think you’re in charge? Here’s an invisible enemy that can attack you through your mouth, your nose, your eyes. Forgot about death? Here are the bodybags. And there’s not a damn thing you can do about it. 

It’s up to us whether or not we learn from these privations and revelations of the pandemic. We do have free will, and even when our exterior circumstances are out of our control, we still have interior options. 

The same is true with fasting. It’s entirely possible to follow the Church’s guidelines on fasting — to voluntarily undertake this discipline —  but to still do it the wrong way. We can fill ourselves full of beef broth and milk and carbonated beverages and feel as full as possible without actually eating, and thereby miss the full experience of emptiness and want. And we can masochistically revel in the perverse pleasure of our meal-deprived agonies, and end up feeling proud and accomplished at our strength the end of the day. We can waste the opportunity the Church offers us, and make it useless or even harmful. We can miss the point, which is that we are helpless, in need of a savior. 

And the same is true with the privations imposed on us by this pandemic, including the temporary loss of the sacraments.

The last few weeks have been a study in how to get through a pandemic wrong. We can trample each other, steal, hoard, and lie. We can be imprudent and reckless and cruel. We can call each other either communists or fascists based on whether we’re more comfortable with risking the lives of the vulnerable or risking the livelihoods of the poor. We can use our suffering as a chance to tell other Catholics that they, too, would disobey their bishops if they just wanted Jesus badly enough. 

But the only real answer is the same as it was on Ash Wednesday, when the statues were covered, the alleluias were taken away, and the angel descended to tell us we are dust. The answer is: We are helpless. We need a savior. We cannot save ourselves. 

There is no system that will bring about only good things for all people. Someone always gets broken. Someone always gets infected. What we are, what we always have been is helpless, helpless. In need of a savior. 

So now we’re rounding the corner toward Holy Week, and I still have a heart full of dust. I have stuck to my penances, more or less. I have fasted. I have prayed. I have bleated out my confession to a priest six feet away. I have done my best to be prudent. And I have still been infected with rage and disdain for my fellow man, still allowed fear to colonize my heart. I have still scrambled to mask myself with a thin veneer of control as I watch everyone I know wrestle with this angel, and watched them receive what I know will be a permanent limp.

It says in the Torah: Accustom your tongue to say: I do not know, lest you become entangled in a web of deceit.

I do not know how to do this right, any of it. The sanitizing, the fasting, the sacraments, the seclusion, the shopping, any of it. I do not know. Because I am helpless. It’s almost as if I need a savior. 

***

 

Image: Detail of Jacob Wrestling With an Angel from The Ridpath Library of Universal Literature via wikipedia