Don’t feed on the redhearts only

One of the great benefits of having teenagers in the house (WE HAVE FOUR TEENAGERS IN THE HOUSE) is that you get constant updates on the things you do strangely, or poorly, or stupidly, or wrong. It’s pretty great. 

Today, on the way to school, I was waiting for Eight O’Clock Bach to come on the radio, and they were playing some silly little French pieces with a flute, and a lot of airy runs and pointless meandering, and I said, “Ugh, could this sound more French?” 

One of the kids asked in an exasperated voice, “Well, why do you listen to music you don’t like?” It seemed like the height of stupidity to them, and I can see why.
 
But as so often happens when I am challenged, I discover I’m not actually a complete moron, and I really do have a guiding principle for my behavior. So I said, “Because I believe in exposing myself to things that are not my favorite!” 
 
This is absolutely true, and I think my parents deliberately raised me to think this way, especially my father. I remember going to art museums and never skipping the modern art galleries, even though they were, to put it mildly, not my father‘s favorite. We tramped through and probably obnoxiously proclaimed our opinions about the piles of lightbulbs and penis couches and whatnot; but we didn’t skip them. I also remember going to concerts of John Cage and Philip Glass, and also of less-talented composers who were heavily influenced by Cage and Glass, if you can imagine. And we would always debrief afterwards. 
 
And sometimes we just complained, but usually we talked about why we didn’t like what we didn’t like. We talked about what people might find compelling about it, and why it wasn’t enough to make it worth it in the end, for us. And sometimes we did like it, and we talked about that, too. The key was, we didn’t encounter art that wasn’t our style just for the sake of enduring it. We really looked and really listened, and we really thought about it, and hashed it out. At least that’s how I remember it.
 
My kids have grown up in an era where everything is tailored to follow their tastes, and where everyone is expected to curate their own list of favorites This is considered the sensible and normal and sane thing to do. Why would you not? Why not make a playlist solely of things you enjoy, and stock your shelves with your favorite foods, and subscribe to only your most well-tested channels? 
 
Let me be clear, this is not a moral question. There’s nothing wrong with making playlists of music you like! But it is a question of what you are doing to yourself, and what richness you may be missing, if you live your whole life this way.
 
And also what will happen when you come up to some unpleasant thing that you really can’t avoid, but you haven’t built up a habit of enduring. 
 
Part of the answer is something I remember reading in C.S. Lewis’ Perelandra. Ransom, who has found himself sent as an emissary of some kind to an alien, untouched planet, is wandering around figuring out how to survive on a literally unstable landscape, and discovering which growing things are good to eat. Some of them are more to his liking than others!
 
He made his way gingerly towards the coast, but before he reached it he passed some bushes which carried a rich crop of oval green berries, about three times the size of almonds. He picked one and broke it in two. The flesh was dryish and bread-like, something of the same kind as a banana. It turned out to be good to eat. It did not give the orgiastic and almost alarming pleasure of the gourds, but rather the specific pleasure of plain food–the delight of munching and being nourished, a “Sober certainty of waking bliss.” A man, or at least a man like Ransom, felt he ought to say grace over it; and so he presently did. The gourds would have required rather an oratorio or a mystical meditation. But the meal had its unexpected high lights. Every now and then one struck a berry which had a bright red centre: and these were so savoury, so memorable among a thousand tastes, that he would have begun to look for them and to feed on them only, but that he was once more forbidden by that same inner adviser which had already spoken to him twice since he came to Perelandra. “Now on earth,” thought Ransom, “they’d soon discover how to breed these redhearts, and they’d cost a great deal more than the others.” Money, in fact, would provide the means of saying encore in a voice that could not be disobeyed. (Perelandra, chapter 4) 
 
This is a slightly different phenomenon than what I was talking about. The plain berries aren’t bad; they’re just plain. Still, he has to compel himself to keep on accepting them, rather than skipping past them to get to the redhearts. He is not on earth; he’s in a different kind of place, where some things are better than others, but at least so far, everything is good.
 
I thought, too, of the little story of “The Magic Thread,” where a young boy is given a magic ball that is his own life, spun out in thread. When he comes upon something in his life he’d rather skip, all he has to do is tug on the thread, and he’ll instantly find himself past it. 
 

The following day at school, Peter sat daydreaming about what he would do with his magic thread. The teacher scolded him for not concentrating on his work. If only, he thought, it was time to go home. Then he felt the silver ball in his pocket. If he pulled out a tiny bit of thread, the day would be over. Very carefully he took hold of it and tugged. Suddenly the teacher was telling everyone to pack up their books and to leave the classroom in an orderly fashion. Peter was overjoyed. He ran all the way home. How easy life would be now! All his troubles were over. From that day forth he began to pull the thread, just a little, every day.

You can imagine how this goes. He finds himself pulling on the thread of his life more and more, skipping over difficult and boring and laborious times more and more often. And it’s not only because he’s selfish or lazy: Sometimes, as he grows, he pulls on the thread to skip over the painful spells for the people he loves: The teething and trials of his babies, and the sickness of his beloved wife. 
 
But of course as he skips and skips, he finds himself older, sicker, and more feeble, and “as soon as one trouble was solved, another seemed to grow in its place.” The more he skips, the less he finds there is to enjoy, until he finds himself at the end of his life, everyone moved away or dying or dead, the thread all pulled out. Oops. 
 
There’s less here to consider than in the Lewis book. The “magic thread” is more of a simple “stop and smell the roses” idea, because if you don’t stop because you think there might be a thorn, you’ll miss the roses; that’s all. In Perelandra, though, there are no thorns. It’s an unfallen world, untouched as yet by death or sin. And yet Ransom still feels impelled to stop and make his way through everything that is given to him. What’s that about? 
 
I haven’t read the book in a long time, but I believe it has to do with accepting our relationship with God: Who we are is receivers, and it is our place to accept what we are given. Either with intentional thanksgiving, or with radical acceptance of his will. The fallenness in that scene was not the existence of the plain berries; it was Ransom’s initial idea to reject them because they weren’t good enough.
 
One happy secret is, making your way thoughtfully and attentively through the parts you never would have chosen give so much more savor to the redhearts. It happens in little ways, like with music. Bach is always Bach and always something I want to listen to, but man, a Brandenburg Concerto is a thousand times more satisfying if you’ve just sweated your way through Trois Petites Pièces du Augusta Holmès.
 
And it happens in bigger ways. If I weren’t in the habit of leaving the radio on through my less-favorite parts, I think I would find it a lot harder to have teenagers in the house, with their winsome habit of telling me how weird and dumb I am all the time. The truth is that all of my kids are my favorite, and they all have dear and wonderful and compelling virtues and attributes, and I really do want to be with them. But their virtues are much easier to note and appreciate when you are in the habit of patiently enduring and accepting . . . you know, the other bits. This habit of acceptance is one of those muscles you can use to lift all kinds of loads.  
 
So that’s why I listen to music I don’t like. As I said, it’s not a moral issue, except in that it’s the kind of thing that trains you for the times when it is a moral issue: When it’s not plain berries or subpar flute music, but it’s the suffering and sorrow and struggle that comes into every life, especially the life of someone who’s chosen to seek God. By the end of Perelandra, as I recall, Ransom is put in a place of accepting far more painful realities than eating a berry that doesn’t taste exquisite. And he does it. 

 
The “inner adviser” that spoke to Ransom is the same one who speaks to us in our world. I hear the message, “Don’t feed on the redhearts only.” So, I try. 
 
Image: Edited version, original via Wikimedia (Creative Commons)

Expelled from the Vortex: Eight alleged whistleblowers fired, claim sexual and financial misdeeds by Voris

By Damien Fisher

Church Militant’s board covered up for founder Michael Voris as he allegedly groomed male staffers while openly living a double life and paying staffers “poverty wages” while giving himself raises, according to several ex-employees who say they were fired for speaking out this week.

“The very cover-up tactics that Church Militant has railed against for 15 years are now being used against faithful former employees,” the group said in a fundraising statement.

Voris, who resigned just before Thanksgiving, is still a board member and is already planning a comeback, they said.  Voris’ return to being in front of the camera was always part of the plan when he resigned for violating Church Militant’s morality clause, they said. 

The group of eight Church Militant employees led by Dave Gordon say they were forced out of the organization’s Ferndale, Michigan offices on Friday, seven with police escorts. The group is now trying to raise $255,000 to “save the apostolate.”

As of Saturday morning they had raised $50.

Voris, who claims to have been cured of homosexuality, was allegedly actively pursuing homosexual encounters, including with employees, they said. Voris’ lifestyle was known to board members.

“Our band of brothers was formed in light of the recent revelations that our former CEO Michael Voris had re-embraced the homosexual lifestyle while the Board of Directors attempted to cover it up,” they said.

The group said they protested the layoff of one employee during a board meeting, and called for the board to step down. Their statement lays out their reasons as follows:

“1. Entertaining allowing Michael Voris, who seemingly groomed a former employee and lived a homosexual double life while posturing as a beacon of Christian virtue, to resume employment at Church Militant after he completes a 12-step program

  1. Delaying naming a CEO beyond what is necessary to responsibly vet and appoint a successor 
  2. Advocating to deceive donors by putting out an official statement that Voris resigned due to health concerns 
  3. Turning on an employee for vigorously objecting to renewed Church Militant employment for Voris and to a deceptively worded statement explaining Voris’ resignation. 
  4. Failing to come up with a content plan that would ensure Church Militant’s future success. 
  5. Keeping Michael Voris on the board of directors as a nonvoting member.”

Gordon released a video in the early morning hours of Saturday, but made it private a couple of hours later. 

“Guys, I’m overtired and mad and not thinking clearly. I want to think hard about whether posting that Church Militant video is in fact morally right. So I’ve put it as private for now. Will make the call tomorrow,” Gordon wrote on Twitter/X.

Viewers who watched the video while it was still public say Gordon alleges Voris was sending semi-nude photos to staffers, sent one such photo to a potential donor, invited an employee to his house while gay porn was playing on his computer, and groomed at least one male staffer. At least one such photo has been circulated on Twitter.

Gordon and the employees also accuse Voris of financial mismanagement. Gordon reportedly said they were paid poverty wages while Voris gave himself raises.

Voris is already accused of using Church Militant money to give a “loan” to a key witness in a federal defamation case in New Hampshire

 In the GiveSendGo appeal, the ex-employees say, “We have little doubt that St. Michaels Media / Church Militant will come at us with legal action. Two group members have already been contacted by Church Militant’s lawyer Kate Klaus.” Klaus is one of the attorneys who quit the legal case attempting to defend Church Militant against defamation, after Niles was caught hiding evidence during her deposition. 

Gordon also said on Twitter/X that Church Militant “forgot to sign” his nondisclosure agreement, and that he has revoked consent to their lawyer.

 

In Voris’ public video announcing his resignation, he said “I am not sure exactly when I will be back, if I am indeed back in front of the camera,” and he urges viewers to continue supporting his “apostolate.” Voris’ “investigative reporter” Christine Niles, in her public resignation video, also said she hoped to return to Church Militant as a contributor, and also urged viewers to continue funding the organization. 

Voris did not respond to a request for comment.

UPDATE: As of Saturday evening, the group of former employees had lowered their goal to $75,000 and received $75 in pledges.

UPDATE: Gordon made the video public again on Saturday evening. Here is the video:

What’s for supper? Vol. 355: I like my men like I like my Kentucky Hot Brown. . .

. . . not necessarily especially brown, but actually just named after a hotel. 

I swear this seemed like a joke in my head.

Anyway, here’s what we ate this week: 

SATURDAY
Turkey sandwiches, spanakopita triangles, chips

The last of the Thanksgiving leftovers. Not spectacular sandwiches, just a split baguette with turkey, lettuce, tomato, and Swiss cheese.

Damien reheated the last of the spanakopita triangles, and even though they’re amazing when they’re piping hot fresh out of the oven the first time, they’re still pretty darn good when they’re a little soft and old and leftover. As who among us is not. 

If you’re having a party in December, I do heartily recommend spanakopita triangles. They’re easy to make if you get ready made phyllo dough (what are you, crazy? of course get ready made) and they come out great if you make them ahead of time and keep them in the fridge until the guests are almost there, and then you just pop them in the oven. 

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So nice. 

SUNDAY
Green masala beef curry, rice, naan

I had bought a couple of of those weirdly cheap lamb breast plates several weeks ago, and threw it in the freezer, planning to make this excellent green masala curry. I also picked up a few extra lamb chops just to make sure there was enough meat. 

So, but, when it was time to cook, the lamb just did not smell right. I inquired on social media, and most folks claimed lamb is supposed to smell weird. Gamey, metallic, and so on, especially if the butcher wasn’t careful and let the wool contact the meat, giving it a lanolin flavor. I just kept sniffing and sniffing it, and I wasn’t sure if it was normal-weird or rancid-weird. 

Then I recalled that a few kids already had a stomach bug even before eating potentially bad meat, and I threw that meat away. No ragrets. I had been planning to make beef barley soup later in the week, so I cut up the beef I have saving and used that instead of mutton.

This is quite an easy recipe. I ground up everything in my food processor and set it to marinate with the meat in the morning. Then the only thing left to do is wake up some spices in oil (I didn’t have everything, just cinnamon, cloves and bay leaves)

and then add the meat and marinade, and let it cook. 

I do prefer lamb or goat, but the beef was great. Extremely tender, and the sauce is lovely, not too spicy but very warming. I actually did quite a few substitutions: I had black cardamom instead of green; I forgot jalapeños, so I just threw some green Tobasco sauce in there; and I forgot cilantro, so I used Italian parsley and extra mint (I had some of those cubes of frozen mint I saved from before the frost). I forgot the poppy seeds, and of course it was beef instead of mutton. STILL GOOD. Indian cooking is so forgiving. 

I decided we wanted homemade naan, so I pulled up the King Arthur recipe and made a double batch. It needs about an hour to rise, and then you separate the dough into balls

and let it rest for twenty minutes. Then you just fry each one on both sides in a hot pan, and brush it with butter or ghee

I find it helpful to keep a damp cloth by the stove to wipe the flour out of the pan in between each piece. Otherwise, it just hangs around and gets black and makes your naan taste burnt when it isn’t.

I put the naan in a pan and kept it warm in the oven, but I forgot to cover it, so some of them were a little too crisp and dry by the time it was dinner; but a lot of the were still chewy and reasonably tender. Nothing I bake really comes out very tender, but fresh hot naan is fresh hot naan! 

I splurged on basmati rice and made a big pot of that. I moved the meat into a pot on the stove, and used the Instant Pot to make the basmati rice. I did a 1:1 with rinsed rice and water, taking out a bit of the water afte measuring, to compensate for what would be on the rice after rinsing it; and I cooked it for ten minutes with ten minutes of natural release before venting. And we had a lovely meal.

I want to try more Indian recipes, but the few I have are so tasty, I just keep coming back to them. Maybe next week!

MONDAY
Turkey barley soup, hot pretzels

When I pulled the last turkey off the Thanksgiving bird over the weekend, I simmered the carcass all day in water with carrots, onions, and parsley, thinking it would be nice to have some good stock for later. So I figured Monday counted as later, and just pulled that out again and threw some more carrots and a bunch of barley and some mushrooms in, and we had some okay soup. 

I guess I just don’t like turkey soup that much. It was fine, just nothing to write home about. I heated up some frozen hot pretzels and it was fine. 

TUESDAY
Ham, mashed acorn squash, green beans with cashews

The kids were a little dismayed that I had not planned their ideal dinner, which is ham, peas, and mashed potatoes, but I’m not ready to mash potatoes again yet. Instead, I mashed squash! That’ll larn ’em!

I cut two acorn squashes in half, scooped out the seeds and gunk (and I saved the seeds! My empire of saved seeds continues to expand), sprinkled them with baking soda and a little kosher salt, and put them in the Instant Pot with half a cup of water. (The reasoning behind the baking soda is that it raises the pH of the squash, which hastens and deepens the caramelization that happens when you cook it. Does this really work? Nobody knows, but it’s so easy that I’m not gonna do an experiment and risk having slightly less flavorful squash.) I cooked the squash at high pressure for like 24 minutes. 

I couldn’t find the little metal trivet that keeps the food from touching the bottom, so I put some mason jar rings in there under the squash, and it worked fine. Probably raised the pH even more, who can say. 

Then I scooped them out, burning myself forty-six times; and then mashed it up with butter, brown sugar, and cinnamon and cloves. The recipe I usually follow

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calls for nutmeg, but it had disappeared. My kitchen is like a shifting mirage, where things drift in and out of reality without regard for the fact that I am trying to get supper on the table. But the cinnamon and cloves tasted great. I love this dish. 

The ham was already cooked, so Damien heated it up the oven while I went to get the kids, and then while the squash was cooking, I made some quick string beans. 

I had cashews left over from the green curry, so I chopped up a bunch. I trimmed the string beans and cooked them in boiling water for like four minutes. Then I drained them and ran cold water over them until they were cool. (This is because, when they get hot enough, they will continue cooking away inside their little skins, even if you take them out of the hot water, and they get overcooked very quickly; so you need to cook them just a little and then make sure they stop cooking!)

Then I heated up some olive oil in a pan, slightly browned up the chopped-up cashews, and added the string beans back in and kept them moving until they were hot. I guess I added salt and pepper at this point. 

And it was a nice little meal!

If I had to do it over, I’d cook the string beans in butter, rather than oil. They were a little greasy. But still pretty good. 

WEDNESDAY
Regular tacos

100% regular. I heard the kids reading the blackboard menu and commenting that “regular tacos” sounded a little suspicious, like probably I was trying a little too hard to lull them into thinking that it was going to be a normal meal, WHEN IT WASN’T. Joke’s on them: They really were just normal tacos. Everybody wins, except the taco. 

THURSDAY
Kentucky Hot Brown

So, in retrospect, what would have made my turkey soup better is if it had had more turkey in it. But actually I had pulled the meat off the carcass and frozen it, and then I took the meat out on Thursday to try this sandwich recipe. But because I’m the queen of making things hard on myself for no reason, preferably over the course of several days, the meat I saved was enough meat for soup, but not really enough for sandwiches. So we ended up with sub-par soup, and then I had to run out anyway and buy some chicken and roast it so we’d have enough meat for the sandwiches, which are perfect for when you have tons of leftover turkey in the house and you don’t know what to do with it, and/or you are crazy. 

NEVERTHELESS, they were good sandwiches! I had some thick Italian bread which I toasted in the oven, and on top of that you put the turkey, then some sliced tomatoes, then a mornay sauce (which is just a white sauce with cheese in it. I used freshly grated parmesan, some cheddar, and a little pepper jack) with plenty of nutmeg (which had graciously appeared again), and then bacon on top of that. 

You’re supposed to toast the whole thing under the broiler, but I forgot. Still good!

I made the mornay sauce in the pan that the bacon had been fried in, because fat.

FRIDAY
Quesadillas I guess

I think I saw the writing on the wall (the writing saying “Mene mene you keep using up food that you meant to save for another meal, you dope!”) and, when I was making the mornay sauce, I actually hid some cheese from myself, so I would have some for the quesadillas and not have to go to the supermarket yet again. I don’t know where I hid it, but it’s gotta be in the fridge somewhere, and WHEN I FIND IT . . . I’m gonna make some quesadillas. 

And that’s why they call me Kentucky Hot Brown. (They do not.) 

Spanakopita triangles

Ingredients

  • 1 lbs spinach
  • 1 stick butter, plus 1 Tbsp for sautéing spinach
  • 1-1/2 to 2 cups crumbled feta
  • salt and pepper to taste
  • 1/2 tsp nutmeg
  • 1 roll phyllo dough, thawed

Instructions

To make the filling:

  1. In a big pan, melt the 1 Tbsp butter and sauté the spinach until it's soft. It will be a giant heap of greens at first, but it cooks way down and will fit in the pan when you're done!

  2. Let the spinach cool and then squeeze out as much water as you can.

  3. In a bowl, mix together the cooked spinach with the salt, pepper and nutmeg, and stir in the feta until it's combined. Set aside.

  4. Preheat the oven to 375

  5. Melt the stick of butter and set it aside. You'll need it handy for assembling the triangles.

  6. Unroll the phyllo dough and cover it with a slightly damp cloth to keep it from getting brittle. Take what you need and keep the rest of the stack covered.

To assemble the triangles:

  1. Carefully lay a phyllo dough square on your workspace, long side horizontal. Brush it with melted butter. Lay another sheet on top of it and brush that with butter.

  2. With a sharp knife or pizza cutter, cut the dough into three strips.

  3. Put a scoop of spinach mixture at the bottom of each strip. Then fold that section of dough up diagonally, enclosing the spinach, so it forms a triangle. Continue folding up to make triangles, like you'd fold a flag, until you reach the top of the dough. If you're having trouble figuring out how to fold it, here is a helpful video: https://www.youtube.com/watch?v=gVwA3i_tmKc&t=2s

  4. If there's a bit of leftover dough on the triangle, fold it under. Lay the finished triangle on a baking sheet, seam side down. Brush with butter again.

  5. Continue until the phyllo dough is gone. I made 18 pockets, two sheets thick, with one roll of phyllo dough, but you can change the proportions and make lots of smaller triangles if you like.

  6. Bake about 25 minutes until golden brown. Let them sit in the pan for a moment before removing. Serve hot or cold.

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.