Month: December 2022

Advent is for almsgiving, and I’ve got a doozy for you

This isn’t a new story; maybe you’ve heard it before. That’s kind of the problem. It’s been going on so long.

My dear friend Kyra Matsui, the brilliant and gifted creator of chain mail jewelry, rosaries, and other handmade goods at Iron Lace Design, is facing one big, definitive court battle in January of 2023. This is when she hopes to compel her soon-to-be-ex-husband to pay meaningful child support, the tens of thousands of back support he owes, and to contribute to the massive ongoing cost of medical, therapy, and educational expenses for their four kids, whom she cares for most of the time, who have complex special and medical needs. 

He has been paying a paltry amount and fighting every step of the way, and frequently dragging out the process, making her involve her lawyer in petty struggles like whether or not to give their children melatonin. If I described a typical day in Kyra’s life for you, you would crack in half with exhaustion just reading about it. She only sleeps a few hours most nights. Her children are wonderful and beloved, but they are massively challenging and exhausting, and there are four of them. It would be an overfull plate for a committed, functional married couple to manage, and she’s doing it alone, and has been for years, with constant sabotage.
 
But it doesn’t end there. Her ex also wants to take her house away. Some people have expressed doubt that such a thing could legally happen, so I am going to explain as well as I can.
 
This is the house her mother bought before she married Kyra’s dad, and where Kyra grew up, in a safe, beautiful neighborhood, and it’s the house where she and her four kids are now living, and which allows them to access the special schools and services Kyra has laboriously secured for them. 
 
When Kyra’s father died, he willed the house to Kyra, who was then a stay-at-home mom with no income. The house needed massive renovations before they could live there safely, so she briefly added her husband’s name to the deed to get a loan to fund the repairs.
 
Now this is the part of the story where I don’t want to get legally attacked, and lose my own house. So I want you to imagine what would be going on in a marriage, that would compel a gentle, loving, faithful stay-at-home mom of four young children to tell her husband that he must leave, even though she has no income and no car. I want you to imagine what could lead up to that, and what many things she might endure, and what many things she might attempt and beg for before it got to that point. I want you to imagine how a man in such a situation might possibly act, leaving behind a string of massive credit card debts, bar and dojo receipts, and alternative lifestyle proposals. Use your imagination. Don’t hold back. 
 
And now imagination time is over. In real life, this man now says that the house is his, and that the court should force Kyra to sell it and give him half the money, take the four children, and go live in a rental space. They live in Toronto, the most expensive city in Canada.
 
So this is the other thing the court trial is about. We are hoping the judge will hear Kyra’s story, see all the evidence, which is copious and horrifying, and rule that he must start supporting his children, and he must not make them homeless. 
 
Kyra has a good lawyer. Good lawyers are expensive. We don’t believe Kyra should be forced to sell her family house and give the proceeds to a man who has refused to accept his most basic responsibilities. Kyra is not naturally an aggressive, combative person; just the opposite. But this is the time to fight, and she needs an army behind her. 
 
Here is the GoFundMe to cover Kyra’s upcoming court fees. The goal is high, but if many people contribute a small amount and share it, we can get there, and help this dear woman find a little bit of security.
 
The trial is in January. Please consider giving a small amount if you can (or large! Large is good!) and please share. I vouch for her to the moon and back, and I wish I could legally share more information, because your hair would stand on end. Thank you. 
 

Four ways to keep the Advent season in proportion

Off we go, into Advent and Christmas! If you’re a mother, you’re probably in charge of setting the tone for the entire family for the next month or so, and it probably feels like a gargantuan job. Here are a few things I’ve learned, that help me keep things in proportion.

Nobody is doing everything. If you read a lot of lifestyle magazines and websites or if you go on social media, especially if you are a member of a lot of women’s groups, your feed at this time of year will become an overwhelming parade of gorgeous, meaningful, liturgically appropriate practices and traditions. Foods you can make, prayers you can pray, special events you can plan or attend, presents you can craft, decorations you can arrange, songs you can sing, stories you can read, and all manner of fragrant and illuminated and sparkly and reverent and crafty and fulfilling ideas.

You must firmly tell yourself: This is the work of a CROWD. Nobody is doing all of this. Most people are doing a few things, and when you put it all together, it’s a lot. That’s what you’re seeing. If you look at your individual efforts and match it against what you’re seeing, of course it’s going to look paltry, because you’re just one person.

There are a few people who are doing a lot of things, and hooray for them, but they truly do not win any prizes for this. If you are doing anything at all to mark Advent and Christmas as a season that is different from the rest of the year — even if you’re just making sure you get the family to confession sometime before Christmas! — then you are doing it right. Light a candle and call it good. Nobody is doing everything.

Read the rest of my latest for The Catholic Weekly. 

 

What’s for supper? Vol. 319: In which I rest on pie laurels

Hap the Friday! I didn’t do a What’s For Supper last week because of course it was the day after Thanksgiving, and I assumed you already knew what we were having for supper. We aren’t amazing turkey leftover wizards anyway, so the following week wasn’t too spectacular. How about if I just do the highlights of the last two weeks? Who will stop me?

Here’s some of what we had the last few weeks: 

Pulled pork, cole slaw, french fries, Hawaiian rolls

Damien made this yummy pulled pork using the Deadspin recipe. For me, pulled pork is what you make when you have lost all interest in life and yet there is this hunk of meat to deal with, so you conceal it inside some kind of pot as quickly as possible and then pull it out at dinner time when it’s too late for anyone to get away; but Damien took a lot more trouble over it, and it showed. 

The next day, Damien also made a gigantic lasagna or possibly two lasagnas, also from Deadspin. 

Somewhat less photogenic, but ravishingly delicious. This recipe requires you to make a ragù and a béchamel sauce and let me tell you, any time I have to use the ålternate keybœard twïce in a sêntence, you know it’s going to be tæsty. 

Beef barley soup and store bought croissants 

Yaas, beef barley soup. This one, I made, and it was a cold, drizzly day, just perfect for building up a hearty, heartening soup. Garlic, salt and pepper and olive oil, carrots and onions, beef broth and red wine, beef, barley, and then mushrooms. 

Jump to Recipe

That was the week before Thanksgiving.

Thanksgiving went great! I started baking on Tuesday. On Thursday, all my weird little chickens came home to roost, if temporarily

and my son’s gf also came over, and my brother and his bf, and we all had an excellent time, talking and laughing and shouting important opinions about obscure movies. Damien made the turkey injected and basted with white wine and lime juice and stuffed with sausage and oyster stuffing. I didn’t see or get a photo of it roasted, but here is the carving:

and he also made the gravy. He also made the mashed potatoes at the very last minute, because I put all the food on the table and told everyone dinner was served and then wandered around with a confused expression, and then he suddenly realized all I had done was boil a bunch of potatoes. So he mashed them and threw in a bunch of milk and butter, and mashed them, oops! Everything he made was scrumptious.

You can find the recipes for all my Thanksgiving foods here. 

I did fully made candied sweet potatoes using this recipe from My Forking Life, and they turned out great. This recipe includes a little fresh orange juice, which is nice. I think next time I may include actual slices of oranges. 

I had my annual internal query about what the difference is between yams and sweet potatoes. Sometimes I look it up and sometimes I don’t, but it doesn’t matter, because I never remember. So I thought about it for a while while I was cutting them up, and then I double-checked the bag, and it said “Mr. Yammy Sweet Potatoes.” So there you go. 

I also made parker house rolls using my own recipe, and they turned out nice and cute,

hard as a rock, and dry as a bone, and just about tasteless, so I need to find a new recipe.

I made cranberry orange bread which was fine, a little dry

spanakopita triangles to start us off, which were delightful

and we had a cranberry sauce vortex!!!

and three pumpkin pies, and a festive pecan pie that turned out rather pretty

I learned how to make pie crust roses from this website. Good to know! Very easy.

and I was inspired to make an apple pie that turned out quite lovely.

Refrigerating the pie for half an hour before baking helps all the decoration keep its shape). I gave it a little egg wash and sugar sprinkle and it was nice

Although the apples inside were a little chompy, to be honest. Can’t have everything.

I also made a few quarts of vanilla ice cream, and a quart of butternut squash ice cream with curry candied nuts, following a recipe from Blue Apron. (I ran out of pecans and they were like a dollar each this year, so I made it with 3/4 walnuts.) 

I really really liked the squash ice cream. It distinctly had all the flavors in the title — squash, curry, candied nuts — and it just worked. Really good autumnal flavor with just a little fiery edge from the curry. 

And finally, Dewey brought a lovely dense, moist gingerbread made using the Smitten Kitchen recipe,  plus a jar of heavy cream that the kids shook to whip up into whipped cream, so that was fun

Oh and I made a bunch of mulled cider with cinnamon stick and orange slices. 

And that was Thanksgiving, and it was great! 

Moving on!

Turkey ala king

When I was little, we had turkey ala king constantly, and I really loved it. I don’t know if it was the fun of having toast with dinner or what, but it felt like such a treat, and it was just so cozy and comforting, even with the mushy, muddy peas. So I was determined to recreate it, even though I knew in my heart that not many people would want it. I think my mother used to make it just by adding some cream of mushroom soup to leftover turkey, and throwing in some canned peas and heating it up; so I decided to elevate it by making a cream sauce with real cream, and adding fresh mushrooms, and using frozen peas (well, that’s not elevated very high, but it’s better than canned!). 

And it tasted . . . fine.

I think I was the only one who ate it, except for also one kid who came home super late and would have gladly eaten microwaved roadkill. So I guess I got that out of my system. I’ll probably forget and try it again in five years or so, and rediscover that this is just an intrinsically medium-okay dish and I can just move on with my life. 

Anyway, we used up the turkey. 

I also threw the picked-over carcass in the Instant Pot with water and some carrots and celery, onions, salt and pepper, and a little cider vinegar. I would have added herbs and whatnot, but we were fresh out.

I cooked it on high pressure for two hours, and I got about a gallon of good, golden bone broth, which I put in the freezer for future souping. 

Chicken broccoli stir fry and rice 

Boneless skinless chicken thighs were on sale, so I cut it in strips and fried it up with broccoli spears, sliced mushrooms, and two bottles of teriyaki sauce, and served it over rice.

Right after Thanksgiving, I always jump at the opportunity to buy bottles of sauce, because it’s one of the few weeks of the year I know I won’t give myself a hard time about it. It’s normal and fine to buy bottled sauce. It’s there for a reason, and people should never feel guilty about it. Except me. I’m different, and I should feel bad. 

And that’s it! Today I’m running away to go see the great and glorious Leticia Ochoa Adams speak, so I don’t really know what they’re having for supper at home! Spaghetti, I suppose. Maybe they can have nothing ala king. 

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Beef barley soup (Instant Pot or stovetop)

Makes about a gallon of lovely soup

Ingredients

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

Instructions

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


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

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

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

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