Author: simchajfisher

The test of “Here I am”

It’s that second time that Abraham says, “Here I am” that gets me.

The first time, God calls his name, and he says, “Here I am,” and God says to him:

“Take your son Isaac, your only one, whom you love,
and go to the land of Moriah.
There you shall offer him up as a holocaust
on a height that I will point out to you.”

What this means, I won’t try to tell you. You know as much as I do. Abraham waited his whole life for God to keep the promise he made, and then finally God does it, and Abraham finally receives his beloved, promised son. And then God says, “No, kill him.”

If he had known this is what God wanted, would he have answered so readily? Or would he have said something else besides, “Here I am”?

But apparently it is what God wanted, and Abraham is apparently finished with not trusting God. He already made all his mistakes in Egypt, telling them not once but twice that Sarah was his sister, apparently hoping they would take her but spare him; and then later he tried to force God’s hand by having a son with his servant Hagar. He does these things because the situation has gotten out of control, he’s afraid, and he doesn’t take God at his word; and because he is still learning who God is. But by the time he’s at the foot of the mountain, Abraham has changed. This time, when God calls him, he says, “Here I am,” and God tells him the terrible thing. 

He does it. He climbs the mountain with Isaac, and builds an altar, and gathers wood, and he raises his knife over the flesh of his son. And again, God calls him: “Abraham.”

To which Abraham replies, “Here I am.”

I wonder what he thought God might say this time. 

He himself has already said everything there is for a man to say: Here I am. The one thing he knows is that God is there, and Abraham puts himself there, too. For whatever. Whatever comes next. He doesn’t even ask, “What do you want?” He just says, “Here I am.” I can’t help thinking that being willing to sacrifice his son was the first part of the test, and saying “Here I am” the second time was the second part; and maybe the second part was harder.

This was the reading at Mass this past Sunday. The previous week, we heard about Jesus being tempted in the desert. That was not a test, like Abraham’s unspeakable ordeal was a test. This was a temptation, and I have been thinking about what the difference might be. 

In the desert, “the tempter” tries to get Jesus to do things. He tries to get him to turn bread into rocks, he tries to get him to jump off a high building, and he tries to get Jesus to bow to him. He is trying to get Jesus, who is God, to do things. To go places, to make things happen, to switch things around, in order to get something he presumably wants more, in return.

I cannot understand what could possibly be involved in the kind of struggle Jesus apparently goes through while being presented with these temptations; but in each case, he does not do the thing. He responds by reminding the devil who God is, according to scripture. God is the one who IS, and Jesus is his beloved son. You don’t go to God and tell him to do things. 

I have heard that the reason the devil approached Jesus in the desert is because he wanted to find out who Jesus really was. The devil clearly had his suspicions, but he tries to put Jesus through a series of challenges: He can see that this man is weak and hungry, and he presses that point, feeling out the boundaries of this strange new apparent disguise of the flesh and its limitations. He tries to get intimate with Jesus by making him do things, and in that way, he could find out who he really was.  

The devil is the devil because he has never accepted who God really is: The one who IS. Not someone you can bargain with; not someone who is manipulable by others. The devil tried and failed to change God when he rebelled against him before the world began; and he still fails to understand how IMMUTABLE God is.

Which is kind of understandable. How does an immutable God become man? I don’t have any words for that. 

But this is what makes Jesus’ ordeal a temptation, rather than a test like the one Abraham endured. A test is meant to clarify who is who, and who God is. But the goal of a temptation is to make God seem less God-like. That’s what sin does: It doesn’t really change God, of course, but it makes it harder for us to understand who God is, and harder to recognize him, and harder for us to see ourselves clearly, too. It blurs our perception of where we end and God begins. All sin does this. 

That’s what the devil wants: He wants Jesus, in the first two temptations, to enter into an entanglement, a tit-for-tat, a weird, complicated bargain where it’s not really clear who has the power and who stands to benefit. “I’ll give you this, if you give me that, and the thing you’re doing will actually SHOW how powerful you are, but it has to be the thing I say . . . ” This is not how you behave when you understand who God is. It’s how you behave when you don’t want God to be who he is.

But with the third temptation — and I’ve always thought he seems to be impatient, and frustrated with how little he has learned with his previous attempts — he just says, “Look, just bow down to me.” And of course Jesus will not. He swats away the temptation like the absurd thing it is. I almost wonder if it was the devil being tested, in the desert. Maybe, possibly, he was being given a second chance to see God for God, and to act accordingly? Maybe.

In any case, the first two temptations the devil attempts reminds me of how Abraham acted before he came to Moriah. He wants to be in a relationship with God, most definitely, but he wants to manipulate him. He’ll leave his home and family like God said, but he’ll keep himself safe by lying and throwing his wife under the bus. He’ll get that son God promised, but he’ll do it the tricky way, with poor Hagar. He is, maybe without realizing it, testing who God really is. He still believes that God is someone you can get things out of, and also that, in order to get these things, you have to manipulate him. He tries to make God less God-like, so he can be more in control.

This never ends well. It takes him a while (he is so old by this point!), but eventually he understands. God is God, and God does what he likes. I know people don’t want to hear that, but tell me what else could possibly be true? How does it end when we act otherwise? 

And this is why, the second time God calls Abraham’s name on that horrible mountaintop, Abraham just says, “Here I am.” He is done pretending he can have any kind of control over the situation, or even assuming that anything at all will come next. Maybe he will stand there with his dagger raised over his son’s neck forever, waiting for God to speak. He doesn’t know, or even try to find out. What he says is all he can say: “Here I am.” 

He passes that test. He lets God be God, even though he doesn’t know what that means, much less what it might mean for him and his son. What he knows is that God is there, and Abraham is allowing himself to be there, before God, and that is all. 

I don’t even know who God is, except that after this hard and horrible test that we all read about every year, we keep reading and eventually come to the part where Jesus also speaks from the weakness and limitations of his flesh, and he also says, “Here I am.” The knife is poised over the flesh of the son, and this time it goes in.

So, that’s what Lent is for. It is for learning how to say, “Here I am,” and letting God say what comes next.

 

 

 

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Image taken from f. 93v of Haggadah for Passover (the ‘Hispano-Moresque Haggadah’).

What’s for supper? Vol. 367: I knead you so badly

Happy Friday! We’ve been eating a little too well for Lent. Don’t tell my bishop. Or, actually go ahead and tell him. I went and got fired from the diocesan magazine already last week, so do your worst. (I don’t really know why it happened, other than that I am annoying. It’s fine. Something else always turns up, and I can go be annoying to a slightly different subset of readers, inshallah.)

Anyway, here’s what we had this week, which was February vacation for most of the kids:  

SATURDAY
Grilled ham and cheese, chips

Usually, for grilled cheese, I buy a few loaves of sourdough bread that comes in very large pieces, but they were out of them at Aldi, so I got some pleasant-looking Italian loaves that seemed likely. Dinner time comes along, I open the bag, and here is what the individual slices look like:

and I’m like, huh. Possibly I’m a pervert, but this feels slightly awkward. Maybe they will look more normal if I put mayonnaise on them

Ah well, we’ll just call it theology of the body and fry ’em up. 

Yes, they all looked like this. 

So everyone got one and we also had pickles and let us never speak of this again. Definitely not to the bishop. 

SUNDAY
40 garlic whole chickens, orzo al limone

I have mentioned in the past how allergic I am to cooking whole chickens, because we had them SO often when we were super poor and they used to be like 49 cents a pound, and I just feel so gloomy and oppressed by whole chickens now. But I’m trying really hard to shop the sales, so I made a tremendous penitential Lenten effort and bought two whole chickens for cheap, which I prepared using this recipe for 40 garlic clove chickens. 

You melt butter and oil in a dutch oven and brown the chickens on all sides, take out the chicken and drain off some of the fat, and stir in the garlic cloves. Yes, we peeled 80 cloves of garlic.

In fact, it was after we peeled about 65 cloves of garlic that I more carefully read the recipe I was going to use, and discovered that it calls for unpeeled garlic. So I quickly switched to the recipe I linked above, which doesn’t specify. No, I will not read to the end of a recipe before starting it! You can’t make me!!

So then you put the chicken back in along with a little water, and lemon juice, salt, thyme (it calls for dried but I had fresh), and pepper, cover the dutch oven, and bake it in the oven for 90 minutes.  I don’t actually have a dutch oven, so I browned the chicken in a pot and then transferred it to a giant oven pan, covered it with tinfoil, and then put a second pan on top. 

Good enough! When I opened it up, the chickens were [Danny Kaye doing his drooling Clever Gretel voice] nicely cooked. 

I cooked them breast-side-down in “humble frog” position, because I knew the skin wasn’t going to be the star of this chicken anyway, and I really wanted the meat to be juicy. It was not the most visually stunning chicken I have ever met, but it was extremely juicy and full of flavor. I actually used quite a bit more lemon juice than it called for, and I have no regrets.

Before I made the chicken, I started on the orzo. I was using this recipe from delish, and if it sounds tasty to you (and it will), I recommend taking a screenshot, because they limit how many free page views you get. I assemble the ingredients and knew this would be a winner. Just look:

It’s basically the same as risotto. Sauté some garlic, then lemon zest, and oops, I threw my chives in there too soon 

then add your orzo with salt and pepper and toast it a bit. Then you add chicken broth, a bit at a time, so the orzo slowly absorbs it.

Yeah man. 

When it’s cooked, stir in the cheese (it called for Pecorino Romano, but I had parmesan) and the parsley, lemon juice, and chives. 

I actually cooked the orzo first and then put it in the slow cooker, and then got to work on the chicken.

They were SO nice together. 

Some asparagus or spinach would have put this meal over the top, but it was pretty great as it was. The cloves of garlic were as soft as boiled potatoes, so what I did was just fork-mash them onto my chicken 

and we were all in garlic heaven. “We” being the chicken and the orzo and me. 

The orzo is amazing. I loved it so much. It was rich and creamy and cozy, but also piquant and sharp with the garlic and lemon and herbs. Some of the kids did not like the texture, probably because they are used to risotto and it’s not the same. But Damien and I thought it was great. 

On Sunday, I also did some winter sowing, which is something I only recently discovered. The idea is that you can start seeds outdoors in late winter even if it’s cold and snowy out, because you’re planting in milk jugs that act as little greenhouses; and then when the frost is past and your seedlings are big enough to transplant into the ground, you don’t have to harden them off, because they’re already acclimated. I have never successfully hardened seedlings off, because I take it too personally and all I can think is that nobody ever carried me in and out and in and out because my little leafies might get cold. 

You cut the milk jugs about four inches up from the bottom, leaving the last bit intact for a hinge. Fill the bottom with seed starter material, plant your seeds, water, and put the top back and tape it shut. That’s it. 

I was delighted to find a sack of seed starter I had bought on clearance last year, so I got out my saved seed stash and did three jugs of eggplants, three of pumpkin, and two butternut squash; and I did two jugs of morning glories for my friend Millie, who is in the nursing home again. And I got some more spiles and tubing for maple sugaring! But I used up all the milk jugs, so we have to build up some more supply before I can get going on that.

MONDAY
Spicy chicken sandwiches, fruit salad

Monday I went to see Millie in the morning. If you could keep her in your prayers, please, I’d appreciate it! She’s going to be 90 the first week in March and she’s hoping to be able to get back to her house and garden soon. 

I had some boneless, skinless chicken thighs I had stashed in the freezer when they were on sale a few weeks ago, and I made these wonderful sandwiches that everybody likes. They come together really fast. You just season the chicken thighs with Cajun seasoning — actually I used Tony Chachere’s, which is creole, but close enough — and then pan fry them on both sides. While they are cooking, you cut up some shishito peppers (just cut the tops off) and slice some red onions. When the chicken is done, you blister up the peppers in another pan, and lay some American cheese on top of the chicken and put a lid on it so it melts. 

(I didn’t actually cook the chicken this close together; I used two pans, and then transferred the chicken to one pan for the cheese treatment.)

Layer the chicken, peppers, and onions on brioche buns, with BBQ sauce top and bottom. Boom, amazing sandwich.

I just love this sandwich because it’s so SIMPLE. One bottle of spice, one step with the peppers, easy sliced cheese, bottled sauce. You really couldn’t improve it if you made it complicated and fiddly (although I’m sure Sam Sifton would like to try). 

You can see that I made a fruit salad, which we haven’t had for a while. Strawberries, blueberries, grapes, and kiwis. Nice to have some color. 

TUESDAY
Beef barley soup, french bread

Beef was on sale, so I got a likely-looking hunk and made some soup. Garlic, onion, and carrots, chunks of beef, tomatoes, beef broth, mushrooms, and barley, and plenty of pepper. So good. 

Jump to Recipe

This is the soup I sometimes make in my head when I can’t sleep. 

While that was simmering, I thought it was high time to test out my lovely new marble countertop, which I purposely installed lower than the rest of the counter, to make it easier to knead dough. (I’m kind of short; I don’t know if I’ve mentioned this.)

IT WAS PERFECT. Made such a difference. I never realized I was struggling with dough on the higher countertop, but now that I have a lower one, it was so much easier. 

Here is the simple french bread recipe I use:

Jump to Recipe

It makes four long loaves — or, in this case, three long ones and three shorties, because I was sending some food over to one of the kids. 

I do love rolling the loaves out. Zoop!

Then I set them for a second rise and managed to drop BOTH pans as I was moving them, so they got kind of wadded up, but they baked up well enough. 

They had a really nice thin little shattering crust on the outside, and they were soft and tender on the inside. Good stuff. 

So we had the soup and the bread

and at this point I’m just dragging the narrative out because I have more pictures. 

And now I’m done!

WEDNESDAY
Korean beef bowl, rice, raw veg, crunchy rice rolls

Wednesday we had a bunch of errands – haircuts and what have you – and I started supper late, but it was a quickie: Good old Korean Beef Bowl. I had bought extra ground beef when it was on sale for the Super Bowl, and this is a fast, easy recipe, even if you do go for fresh garlic and fresh ginger, which I did. 

Jump to Recipe

So I put the cooked beef in the slow cooker, and made some rice in the instant pot, cut up some cucumbers and took out the packages of crunchy rice rolls I had been saving. 

Tasty little meal. The beef has sesame seeds and chopped scallions for garnishes. I don’t know why I feel the need to point that out, but there you are. 

On Wednesday I cut up the leftover chicken and made a simple chicken salad (just mayo, I think maybe lemon juice or cider vinegar, salt and pepper, celery, and green apple), and then I made soup with the rest of the carcasses, just so as not to waste it. I had a brainwave and realized I could freeze it all and get a jump start on Passover cooking this year! I really hate making the chicken soup some years, so I’m delighted to have this already done. I will need to add parsley and dill, but it already has the chicken, carrots, celery, and onion in it. 

THURSDAY
Pizza

The kids had mainly been playing board games all week (including Dixit, which was a Christmas present, and turned out to be a hit) for vacation week, but I did promise/threaten a trip to an art museum; so five of the kids and I went to the Currier Museum of Art in Manchester. Great stuff. Admission is reasonable (one adult, two students, two youth, and a kid got in for $35) and their descriptive cards are good, providing enough context and explanation to help you see, but without leading you too much. They have a really solid, varied collection for a small museum.

Interesting things happening in the contemporary art world! There is still a certain amount of “hoo HOO, I bet THIS transgressive bit of plastic really pushes your conventional little buttons, DOESN’T IT??” getting churned out, but also some far more interesting stuff. (Yes, I realize I opened this post with some penis sandwiches, so maybe I should shut my yap about who’s childishly transgressive. On the other hand, they were just sandwiches.) I was especially taken with two large works by Kara Walker, who will have an entire exhibit there soon, but there were other thoughtful, skilled, intriguing, moving contemporary pieces as well. I shared a few images on Facebook:

It is a small museum, so we did a thorough tour in two hours. Then we hit a few thrift stores just for fun, and then we got pizza and talked about art. Lovely day with my lovely kids. On the way there, they played an ice breaker game (“If you were an animal, what kind would you be? What is your favorite movie” etc.), but they played as different characters, so everyone had to guess who they were. Let me tell you, if we had run out of gas, we could have made it home under the sheer white hot heat of the quantity of in-jokes flying around. I had no idea what was going on, but they had fun. 

FRIDAY
Tilapia tacos and guacamole

I don’t really have a solid plan for this fish, but I’m tired of having it in my freezer. It was on clearance at Walmart quite some time ago, and I don’t want to look at it anymore. Hoping the avocados I got aren’t totally overripe by now. 

And I need to make a cake! A Squirtle cake! For tomorrow is Corrie’s birthday party. It’s going to be Pokémon-themed, and Sophia is making a treasure hunt and Irene is making a piñata. This has honestly been one of our nicest February vacations, despite some trials which, nay, I shan’t mention. Love seeing my kids enjoy being with each other. 

My other thing is that I’m a little frustrated with yoga lately, partially because I managed to injure both knees (one by falling on the ice, one by doing ABSOLUTELY NOTHING; the little fucker just started hurting for no reason, and now I go up and down stairs looking like I imagine Strega Nona would, on stairs), so I have started pilates. I kind of hate it, but it keeps my attention because you have to be SO SPECIFIC about what muscles you’re using, so at least it’s not boring. I did one random class on YouTube and then I found this lady, Banks (that’s how she refers to herself, as “Banks”), and I have done three of her thirty-minute core classes for beginners. Tough stuff, but I’m hanging on. She is very specific about what you’re supposed to be doing and how it’s supposed to feel, which I appreciate, and she’s not especially annoying. So, now you know everything I know. 

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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. 

 

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French bread

Makes four long loaves. You can make the dough in one batch in a standard-sized standing mixer bowl if you are careful!

I have a hard time getting the water temperature right for yeast. One thing to know is if your water is too cool, the yeast will proof eventually; it will just take longer. So if you're nervous, err on the side of coolness.

Ingredients

  • 4-1/2 cups warm water
  • 1/4 cup sugar
  • 2 Tbsp active dry yeast
  • 5 tsp salt
  • 1/4 cup olive or canola oil
  • 10-12 cups flour
  • butter for greasing the pan (can also use parchment paper) and for running over the hot bread (optional)
  • corn meal for sprinkling on pan (optional)

Instructions

  1. In the bowl of a standing mixer, put the warm water, and mix in the sugar and yeast until dissolved. Let stand at least five minutes until it foams a bit. If the water is too cool, it's okay; it will just take longer.

  2. Fit on the dough hook and add the salt, oil, and six of the cups of flour. Add the flour gradually, so it doesn't spurt all over the place. Mix and low and then medium speed. Gradually add more flour, one cup at a time, until the dough is smooth and comes away from the side of the bowl as you mix. It should be tender but not sticky.

  3. Lightly grease a bowl and put the dough ball in it. Cover with a damp towel or lightly cover with plastic wrap and set in a warm place to rise for about an hour, until it's about double in size.

  4. Flour a working surface. Divide the dough into four balls. Taking one at a time, roll, pat, and/or stretch it out until it's a rough rectangle about 9x13" (a little bigger than a piece of looseleaf paper).

  5. Roll the long side of the dough up into a long cylinder and pinch the seam shut, and pinch the ends, so it stays rolled up. It doesn't have to be super tight, but you don't want a ton of air trapped in it.

  6. Butter some large pans. Sprinkle them with cornmeal if you like. You can also line them with parchment paper. Lay the loaves on the pans.

  7. Cover them with damp cloths or plastic wrap again and set to rise in a warm place again, until they come close to double in size. Preheat the oven to 375.

  8. Give each loaf several deep, diagonal slashes with a sharp knife. This will allow the loaves to rise without exploding. Put the pans in the oven and throw some ice cubes in the bottom of the oven, or spray some water in with a mister, and close the oven quickly, to give the bread a nice crust.

  9. Bake 25 minutes or more until the crust is golden. One pan may need to bake a few minutes longer.

  10. Run some butter over the crust of the hot bread if you like, to make it shiny and even yummier.

 

5 from 1 vote
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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. 

Mandatory Lent Film Party, 2024: The Passion of Joan of Arc

Every Lent for the last few years, we’ve been watching a worthwhile, faith-related movie together as a family on Friday nights. (Full list at the end.)

The tradition continues! And, in keeping with tradition, right out of the gate we didn’t manage to do it on the first Friday of Lent, but instead started The Passion of Joan of Arc (1928) on Saturday, had some streaming issues, and finished watching it Sunday. 

Maybe you’re thinking to yourself, “MY family would never watch a weird French black-and-white silent film from the 20’s, much less one that got broken up into two nights.” You may be surprised. This is an absolutely enthralling movie. My youngest kid is eight, and she sat there gripping my arm the whole time, and when it was over, she just said, “Wow.” 

It follows Joan’s last week or so of life, from her trial at the hands of her captors, until her execution. The historically accurate synopsis is simply: Joan is interrogated, threatened, and tormented as the English and their French collaborators try to get her to sign a document repudiating her actions leading a revolt against the English. She eventually breaks down and complies, and is sentenced to life in prison, but she regrets her moment of weakness, takes it back, and is burned at the stake. 

You might think of silent film as relying on exaggerated, histrionic facial distortions, with tossed heads and fluttering fingers, pantomime and rolling eyes meant to stand in for dialogue, but that’s not how this works. It does spend most of the film disconcertingly close to individual faces, with the camera at an odd, discomfitingly low angle, looking up at faces from about chin level.

At first I was reminded of the grotesque faces in so many paintings of Jesus being mocked — Hieronymous Bosch or many others.

 

But the faces of her tormenters are not actually grotesques. Instead, when you see them leering or smirking or looking outraged or disgusted, it’s just showing humanity at its recognizable worst.

Some pieces of dialogue are displayed on the screen, in French and in English, enough to keep you current with the story. An incredible complexity of emotion is displayed on screen, so although you often see the actors moving their lips and you don’t hear anything but the musical soundtrack, you don’t feel like you’re missing anything. The story and dialogue are taken directly from the contemporary account of her actual trial. 

The backgrounds are very spare, with light and shadow making up the most important shapes on screen (although the sets and the costume are painstakingly accurate). Much is made of people passing by windows and in and out of shadow, and appearing in doorways. You could have convinced me the film, with its minimalism and startling angles, was shot in in the 1950’s, rather than in 1928. There is so little on screen besides human faces, every object that appears — especially the woven grass crown that follows Joan around —  takes on a gripping significance; and when she is allowed to hold a crucifix as she is led up to her execution space, she cradles it so gratefully and lovingly, and you FEEL that. 

You also feel how horrific it is when, previously, they try to coerce her into recanting, showing her the Eucharist — and then, when she refuses, they put the host away again, blow out the candles, and leave her to herself.  

I thought many times of people who believe they are following their conscience, and find themselves rejected by the Church, or with people who say they represent the Church. Joan is entirely focused on Jesus, her king; and as soon as her captors understand that she really is devoted to him, they use it against her, and try to coerce her literally with Jesus. It’s horrible. This movie isn’t anti-Church, I don’t think. It doesn’t seem to be trying to convey the idea that the hierarchy is by definition cruel. It does show what happens when you follow Jesus, and when you don’t. 

It includes the historically accurate charges against her, that she offends God by wearing men’s clothes, and that she must be guilty of witchcraft; but it doesn’t veer into territory that would surely be unavoidable if it had been made today: You don’t come away with the impression that these evil, patriarchal men are tormenting her because they can’t abide a strong female lead. It does show that they’re evil, but it’s because they don’t recognize holiness, and they don’t love or recognize the Lord. And they’re willing to use Jesus as a weapon. 

There are several different musical scores that accompany different versions of this film. The one we saw, from Criterion, had “Voices of Light” by Richard Einhorn, written in 1994, and I can’t imagine an improvement. It sounded both hauntingly modern and bracingly medieval, and it sometimes underscores the emotion on screen, but sometimes provides an emotional counterpoint or contrast that heightens the sense of seeing the action from a perspective perhaps beyond the natural world. Worth listening to on its own. 

In the first part, Jane is feverish and her eyes bug out in an unnatural fashion that is exhausting to watch, but after she has been bled, threatened with torture, and interrogated some more, her eyelids droop more and more, and you can’t help but internally mirror her. Although the camera isn’t from Joan’s perspective, the experience of the film is not a normal viewer experience., where the viewer watches a story unfold. It is an ordeal, in some ways, but a bracingly compelling one, that makes you feel like something is happening to you. You don’t want to look away, as you might during, for instance, The Passion of the Christ; instead, you find yourself straining all your senses so as to be as present as possible in what feels like a real encounter with something beyond a story. It’s not that it’s so realistic (although the camera seeks out every pore, hair, wrinkle, and tear on every face). It feels instead like something you remember or something you dreamed about: Not realistic, but more intimate than reality. 

Before and during her execution, the camera pans past the faces in the crowd, and you see there, as you did earlier with the judges, bald human emotion, frailty, pain, regret, and also foolishness, fear, perversion. The camera spends so much time on individual faces, not only on Joan’s but on everyone’s, that you come to realize everyone is on trial. Everyone is being searched, and is given a chance to either be faithful, or not. 

I wondered, as I always do when I think about Joan of Arc, why God chose to intervene in history in such an unusually political way. Joan apparently got direct orders to lead a military charge in order to bring about a specific regime change, and it really feels like God is rooting for one country over another, which seems . . . unusually Old Testamenty. But then I thought, maybe he does actually do this often, and the people he speaks to just decide not to respond! I just don’t know. In any case, this Joan is so singlemindedly fixed on her love of Christ, and her obedience to him, that you can see that that really is the main point — love and obedience — and anything else she does is merely the form her love happens to take.

That being said, she is terrified. She’s not brash or beyond human emotion. She trembles and weeps and struggles as she fights to stay true to Jesus, and you can see that she trusts God but is still terribly afraid of where that trust will lead her. She is holy, but also clearly only 19. Early on, they ask her if she knows the Lord’s Prayer, and who taught it to her. She says, “Ma mère” and a tear slips down her cheek.

Here is the “Has God made you promises?” scene.

Never ever have I seen such acting before. And it’s just her face. 

There aren’t a lot of tellingly clever lines or ideas, although Joan comes across as outwitting the judges a few times, just because she’s completely honest. When they hope to trap her by asking if she’s in a state of grace, she says, “If I am not, God put me there. If I am, please God so keep me.” When they ask if God has promised to free her, she says yes, but she doesn’t know the day or the hour.

This very simplicity, and the way she is both faithful and fearful, is the most memorable depiction of faith I can recall ever seeing. The movie pretty overtly shows Joan is walking in the same steps as Jesus in his final hours. It would make very appropriate viewing for Holy Week, and it would be perfect for kids of high school age.

Content warnings: It shows torture devices and many scenes where Joan is in terror; it shows her being bled to relieve a fever, and it shows her being executed. You see her alive and inhaling smoke, and then you see her burned, already-dead body through the flames, so it’s clear what is happening, but it’s not extremely graphic. The entire movie is tense and alarming, so even though you don’t clearly see the worst things that happen to her, I can imagine  this movie leading to nightmares for sensitive viewers. But she is so clearly triumphant at the end, it leaves you feeling — well, as I said, like something happened to you. Something good. 

***
Here is the list of movies we’ve watched in previous years, with link to ReelGood so you can see where to stream them, and my review (if any):

Lilies of the Field (1963) 
where to stream
 (My longer review here)

The Secret of Kells (2009) 
where to stream
 (My longer review here) 

Saint Philip Neri: I Prefer Heaven
available via Formed
 (My longer review here)

The Miracle Maker (1999)
where to stream
 (My longer review here) 

The Jeweller’s Shop (1989)
available via Formed
 (My longer review here)

The Reluctant Saint: The Story of Joseph of Cupertino (1963)
available via Formed
(My longer review here)

Fiddler on the Roof (1971)
where to stream
 (My longer review here)

The Scarlet and the Black (1983)
where to stream
 (My longer review here)

Boys Town (1938)
where to stream
 (My longer review here)

Fatima (2020)
where to stream
(My longer review here)

The Song of Bernadette (1943)
where to stream
 (My longer review here) 

Ushpizin (2005)
where to stream
 (My longer review here) 

Calvary (2014)
where to stream

I Confess (1953)
where to stream
(My longer review here) 

The Robe (1953)
where to stream
(My longer review here)

The Trouble With Angels (1966)
where to stream
 (My longer review here) 

Babette’s Feast (1987)
where to stream
 (My longer review here)

The Passion of the Christ (2004)
where to stream
(My full review here)

There Be Dragons (2011)
where to stream
(my longer review here) 

The Prince of Egypt (1998)
where to stream

 

Faith and fame don’t mix

Actor Shia LeBeouf’s reception into the Catholic Church was in the news again for a while, but then it quickly receded. I don’t know if that’s just because people get tired of news much more quickly than they used to (likely), or because people have actually learned a thing or two about Catholic celebrities (highly unlikely). Either way, it’s a relief.

I don’t know much about LaBeouf. I’ve seen him in a few unimportant movies, and I heard some grumbling about how it seems awfully convenient that he found the Lord right when he was going on trial for some kind of unsavory behavior. I also saw a few photos of him right after his baptism, and he sure looked happy.

But this isn’t about him, in particular! What it’s about is this: Fame and faith do not mix. When they do, it almost never turns out well! There’s so much harm that can come of Catholics elevating a celebrity to favored status just because they join the church: Harm to us Catholics, harm to the rest of the world, and harm to the celebrity himself.

I’m a terrible spoilsport, I know. It’s been an awfully tough decade or so to be Catholic, and it’s natural to feel encouraged when we get someone “important” on “our team.” All too often, Catholics only reach the headlines when they’ve done something awful, or finally got caught after having secretly done something awful for decades. So when the church can claim someone the world has already acknowledged as cool and attractive and appealing, it feels like a win.

Which is fine. But we have to remind ourselves sternly that it’s also a win when the hinky-looking, unpopular, wheel bearing salesman we never heard of becomes Catholic. It’s a win when the cousin you never liked very much becomes Catholic. It’s a win when a fisherman or a tentmaker or a leper is baptised, and the Gospels seem to be just as jubilant over this as they are over, say, a Centurian joining the fold.

But Simcha! you may say. It’s not the caché that matters. That’s not the reason we get excited when a celebrity gets baptized. The thing we’re really thrilled about is the influence such a person could have over their audience. Famous people get others to imitate them in all sorts of ways: How they dress, what they eat, how they raise their kids, what they do for hobbies. How could it possibly be a bad thing for a celebrity to become Catholic very publicly, and open the possibility for lots of their fans to follow?

Moreover (you may say), the Gospels actually enjoin us to be noisy about the good news, and to be ready and willing and able to speak about our faith! Why should people be barred from this good work, just because they happen to be well known?

One of the answers… Read the rest of my latest for The Catholic Weekly. 

image via pxhere (Creative Commons)

What’s for supper? Vol. 366: CAN I EAT THAT ON A FRIDAY?

My annual dilemma: Do I keep posting What’s For Supper on Fridays in Lent? We eat so much meat, and isn’t it kind of awful to share all those food photos when people are abstaining? ISN’T IT?

This year’s solution: Yes, but hover over each picture to get additional information. This joke is not quite funny enough to justify how long I spent trying to figure out the plugin, but the sunk cost fallacy is a powerful force. 

Okay! so here’s what we ate:

SATURDAY
Roast beef sandwiches, chips

While I was shopping, Damien offered to shop for and cook Saturday’s meal, which, duh. I would have been happy with anything, but I was delighted with roast beef sandwiches. 

But the question remains: On a Friday in Lent, can you eat this meal? 

yeah no don't eat that

I really hope that effect worked, because the Chinese fellows who made the plugin seem really nice and I don’t want to disappoint them.

SUNDAY
Meatball subs, chips

Sunday was Super Bowl Sunday, and I usually make some kind of pub food, like bloomin’ onions, or hot wings, sausage rolls, or potato tornados. This year I was not feeling it, but did take advantage of cheap ground beef, and made a bunch of meatballs. 

Here is my recipe, for reference

Jump to Recipe

but I have taken to sloshing in a ton of worcestershire sauce, and that turns out to be the most important ingredient of all. 

Then I just dumped the cooked meatballs in a pot of sauce from jars, heated it up, and served them on cheap rolls with everyone’s favorite plastic parmesan cheese from a shakey canister. 

But on a Friday, can you have a meatball sub?

my dude, no

you cannot eat that meatball sub

I was pretty proud of having a hot dinner ready, because I spent most of Sunday installing my lovely new cabinet and marble countertop! I used a circular saw to trim off the short part of the L of existing laminate/whatever countertop, and dragged out the old open shelving and rickety cabinet thing. 

Here’s the before:

Then I cut up the wood that had been holding the countertop up, and used it to make little risers to lift up the new cabinet, which is shorter that what I had before. I decided to leave it slightly lower, because that’s a much easier height for me to knead dough on, and I know marble is great for making dough and pastry. 

Smart, right? I’m so smart! The less smart part was when I attached the risers to the top of the cabinet, rather than the bottom. 

Oop. But I just unscrewed ’em and turned it upside down and screwed them on the bottom and turned it right side up and shoved it into place and LOOK.

So much more work space! So much more storage space!

Obviously I need to fill up that gap on the right, where it meets the higher counter, and patch the piece of flooring that the old shelves ripped up, but I am SO pleased. The marble is so pretty

and I got it for an absolute song on Facebook Marketplace. If you don’t have a small and silly kitchen, you may not recognize the problems I solved, but before, for instance, for various reasons I had to store my food processor in three different spots (one for the base, one for the top, and one for the insides). Now I can just keep it all in one spot, plugged in and ready to go, right next to my standing mixer and all my flours and whatnot. Wonderful. 

My next trick will be to replace the rest of the countertop, which is similarly chipped, scarred, and generally horrible, but that will be more involved because I will need a cut-out for the sink. 

I also made a bunch of little improvements and rearrangements that I won’t bore you with, and I re-hung the little curtain that hides the missing doors in the island storage, and it just feels awesome. I’ve had open shelving for years and years, and that means it always looks cluttered in there, and I have to wash everything before I use it. Boo! 

But no more! Check it out: 

Happy day. 

MONDAY
Chili verde, quesadillas

On Monday I answered the periodic hankering I have for chili verde. I was in a big rush so I didn’t remove any seeds or membranes from the peppers, and I knew that would make it pretty spicy.

Jump to Recipe

My friends, it turned out EXTREMELY SPICY. 

So can you eat chili verde on a Friday in Lent? 

no

but in a very real sense, no
Button

and what I mean by that is that, if you eat it on Friday, you’ll be sorry through much of Saturday. woof. It was delicious, but I guess my stomach is getting old. Oh well. 

I also made a bunch of plain quesadillas, because only about half the kids like spicy food. 

TUESDAY
Mardi Gras!

Our tradition for Mardi Gras is to go to the Winchester, a.k.a. Chili’s. You know what, we really like Chili’s. And they didn’t get hysterical when we showed up with twelve people, either. Most of the rest of the family ordered fancy burgers of one kind or another, but I got flustered and ordered some silly chicken on salad thing. Just as well, as I was still experiencing some Regret de Chili Verde. 

So . . . can you eat burgers on Friday? 

Image Hover Title

ok obviously not, but I forgot to take a food picture. But please also do not eat Damien and Simcha

Also on Tuesday, we made Valentine treats for Corrie’s class. Valentine oysters! Cute! Adorable! Funny! We used store-bought oatmeal cookies and spread the bottom with pink frosting, stuck a conversation heart in there, and then attached a second cookie on top using a dab of melted candy wafers. Then we used more melted candy wafers to attach eyeballs to the top. 

Now, some may say that it was a poor choice to buy bright red candy wafers. Some might even say the adorable cute funny oyster valentines took on a sort of . . . . Ebola look.

DON'T GET ON THAT PLANE!

Still others will say that we definitely made a lot of them, and that’s what counts. 

WEDNESDAY
Spaghetti

Guys you know what spaghetti looks like. It was Ash Wednesday. Ash Wednesday is spaghetti day. Eat up! In moderation, whatever that looks like for you. (For me it looks like . . . kind of a lot of spaghetti. I tried.) 

THURSDAY
Omelettes, hash browns

Thursday, Damien took two of the kids to a concert in Boston, so I made omelettes-to-order for the remaining few. I had mine with ham, gouda, and spinach, with more spinach on the side. 

The burning question: Can you eat that omelette?

YES

if you skip the ham 🙁

Sad. But I didn’t burn the omelettes, anyway. 

FRIDAY
Pizza

Just cheese pizza! Which obviously you can eat on a Friday in Lent. But just to clarify, I have created this top-notch slider images, which shows a pepperoni pizza (“before,” if you will), and a pizza with all kinds of crazy shit on it, I don’t remember what, but I don’t think meat (dba “after”).

In conclusion, this was a stupid idea and I’m never doing it again. Also I grew out my fingernails, and now I can’t type. Stupid ideas all around! And no, I did not pray the litany of humility. What do you take me for. 

 

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Meatballs for a crowd

Make about 100 golf ball-sized meatballs. 

Ingredients

  • 5 lbs ground meat (I like to use mostly beef with some ground chicken or turkey or pork)
  • 6 eggs, beaten
  • 2 cups panko bread crumbs
  • 8 oz grated parmesan cheese (about 2 cups)
  • salt, pepper, garlic powder, oregano, basil, etc.

Instructions

  1. Preheat oven to 400.

  2. Mix all ingredients together with your hands until it's fully blended.

  3. Form meatballs and put them in a single layer on a pan with drainage. Cook, uncovered, for 30 minutes or more until they're cooked all the way through.

  4. Add meatballs to sauce and keep warm until you're ready to serve. 

 

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Spicy Chili Verde

You can decrease the heat by seeding the peppers, using fewer habañeros, or substituting some milder pepper. It does get less spicy as it cooks, so don't be alarmed if you make the salsa and it's overwhelming!

Ingredients

  • 5 lbs pork shoulder
  • salt and pepper
  • oil for cooking
  • 2 cups chicken broth or beer (optional)

For the salsa verde:

  • 4 Anaheim peppers
  • 2 habañero peppers
  • 4 jalapeño peppers
  • 4 medium onions
  • 12 tomatillos
  • 1 head garlic, cloves peeled
  • 1 bunch cilantro

For serving:

  • lime wedges
  • sour cream
  • additional cilantro for topping

Instructions

  1. Preheat the broiler.

  2. Pull the husks and stems off the tomatillos and rinse them. Cut the ends off all the peppers. Grease a large pan and put the tomatillos and peppers on it. Broil five minutes, turn, and broil five minutes more, until they are slightly charred.

  3. Take the pan out and cover the peppers and tomatillos with plastic wrap or tin foil for ten minutes. When they are cool enough to handle, pull the skins off the peppers and tomatillos. At this point, you can remove the seeds from the peppers to decrease the spiciness if you want.

  4. Put the skinned tomatillos and peppers in a food processor or blender with the onions, garlic, and cilantro. Purée.

  5. In a heavy pot, heat some oil. Salt and pepper the pork chunks and brown them in the oil. You will need to do it in shifts so the pork has enough room and browns rather than simmering.

  6. When all the meat is browned, put it all in the pot and add the puréed ingredients.

  7. Simmer at a low heat for at least three hours until the meat is tender. If you want thinner chili verde, you can add chicken broth or beer. At some point, if you don't want the pork in large chunks, press the meat with the back of a spoon to make it collapse into shreds.

  8. Spoon the chili verde into bowls, squeeze some lime juice over the top, and top with sour cream and fresh cilantro.

An unexpected movie watchlist for Lent

It’s the first Friday in Lent, and you know what that means: Mandatory Lent Film Party! At least, that’s what it means at our house. As much as we can manage, every other evening in Lent is screen-free at our house. But on Fridays, we assemble the family and watch a movie together. But unlike most other movie nights, the adults get to pick it.

The parameters: Each movie should have a religious or spiritual theme or setting (not necessarily Christian), and it should be well-made enough that there’s a reason to watch it besides the spiritual aspect. We lean toward movies we probably wouldn’t get around to watching otherwise.

Some of the movies are new to us, and sometimes they turn out to be terrible! This is not a problem, as long as we talk about why we didn’t like it. Talking about the movie afterward is also mandatory.

We’ve done this for a few years, and I’ve reviewed these movies as we watch them. (Click the title of the films below for my full review.) I tried to include age recommendations—my kids range from age 8 to 25—but it’s a good idea to check out a site like commonsensemedia.org for specific elements that may make it inappropriate for your household’s audience.

Here are some of the highlights and lowlights from the lesser-known or unexpected films on our Lenten watchlist to date… Read the rest of my latest for America Magazine. 

Image:

Meilin Lee Watching TV Template by MaksKochanowicz123
and GaryStockbridge617 (Creative Commons)

How to keep the LENT in Valentine’s Day

Ash Wednesday is tomorrow! Valentine’s Day is tomorrow! WHAT TO DO?

Last time this happened, the American bishops felt compelled to clarify that Ash Wednesday does, in fact, trump Valentine’s Day, even if overpriced teddy bears are a very important part of your spirituality. So you push up V-day to Tuesday, or to the weekend before. Easy peasy, shift your squeezy.

Or, you combine them. YASS. Both/and; so Catholic. Here are a few ideas for how to combine romance and suffering, sweetness and pain.

GIFTS OF FINEST CAROB  Remember carob?  It looks like chocolate that’s been sitting in a dusty corner for a while, and it tastes like a chocolately dusty corner.  Fasting just got that much easier! Give your significant other a satiny, heart-shaped box packed with an assortment of carob truffles, and you will be transmitting a powerful Lenten message:  we must not be seduced by the passing allure of temporal things, for the sweetness of this world is but a ackkkk, blech, ptui, what is this?

QUEEN VICTORIA’S SECRET  We’re required to abstain from meat, but other kinds of abstinence? Not obligatory. On the other hand, you don’t want to start your Lent too carnal-like.  So try this easy trick:  pick out something satiny or lacy, but at least four sizes too large.  As the lucky lady opens the box, you can wiggle your eyebrows suggestively while explaining, “You really put the gras in Mardi Gras this year, Marty!”  (This works better if your wife’s name is Marty.) I guarantee you, no sins of fleshly excess will threaten your evening.  Unless you count “stabbing” as a sin of fleshly excess.

SEASONALLY APPROPRIATE FLOWERS  Take a leaf from liturgical decorators around the country:  Go out back where the dumpsters are, pull up some dead grass, and add a few twiggy things and maybe a really scuzzy looking cattail.  Stick it in a pot, preferably one that looks like grandma got into the clay again.  Voila — Lent flowers!  In a similar vein, if you know your wife or girlfriend was hoping for perfume, you can substitute sand, because sand is symbolic and whatnot.

HEIRLOOM JEWELRY  Any unimaginative bozo can stumble into Zales and pick out a diamond this or a ruby that.  What you want is something that is not only decorative, but also saturated in spiritual significance.  So go ahead and rummage through the lost and found box on the radiator at the back of the church.  Maybe you’ll find a nice, broken-in scapular, already “seasoned” with the holy emanations of countless fervent necks.  Or maybe you’ll really luck out and find a miraculous medal that’s so well-prayed-on, it’s gone full manatee.  Jackpot!

A LOVE LETTER TELLING YOUR BELOVED HOW YOU REALLY FEEL. . . about the state of his or her soul.  True love doesn’t sit by and let other people wallow in sin.  Consider a hand-penned, calligraphic examination of his or her conscience.  Or you might assemble a “dream team” of hand-selected patron saints which you will be assigning to the cause of your beloved’s salvation (St. Drogo, St. Fiacre and, of course, St. Jude spring to mind).  Or simply borrow some lyric lines from scripture.  I suggest Jeremiah.  There are also some really exquisite passages in Hosea.

Good luck, hot stuff. You’re gonna need it.

***

A version of this post originally ran at the National Catholic Register in 2013.

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.