Author: simchajfisher

Habits we’ll keep after covidtime

Bright side! Who’s ready to look for the bright side? I am.

Everyone in the world is at different stages of the pandemic, so it’s hard to tell if it’s the right time for this essay or not. But from where I stand, things are . . . maybe sort of kind of wrapping up? At least they look a lot more hopeful than they did this time last year. It’s been a while since anybody I know has DIED, so that’s awesome. 

Here’s what I did. I made a little list of good things that came to us in this awful time, along with all the dire things we know so well.

The vaccine technology itself, for one. We’ve made huge leaps forward in mRNA technology, and we’re looking at being able to treat cancer, Zika, rabies, HIV, malaria, cystic fibrosis, hepatitis B, tuberculosis, and more, because we got pushed into developing this line of research. Of course half the population is choosing to put their own aged urine into humidifiers instead, but never mind! The technology will be there for those who aren’t . . . like that. 

And there are other, less earth-shattering but nonetheless pleasant changes the pandemic has brought about. So many businesses finally figured out how to make online ordering and curbside pickup work, which is great for busy single moms, people with disabilities, people who don’t drive, etc. It sounds silly, but so many restaurants figured out that they actually have space for tables outside. It’s just nice. 

Doctors and therapists have figured out that there really are some things you can do remotely just fine, and your patients do not need to schlep themselves across town and spend hours in a germy waiting room. Nobody wants to live their whole lives via Zoom — that was awful — but sometimes it’s awesome, like when you have six parent-teacher conferences, or when you’re a sick college kid and don’t want to miss a lecture, or when you’re a Catholic who’s never going to leave the nursing home alive, and you’re awfully glad the parish didn’t stop broadcasting Mass when the churches opened up again.

How about the idea that it’s lazy and selfish to stay home from work just because you’re sick? Did COVID kill that off? Time will tell, but I hope so. And of course we’re waiting to see if employers in general are going to be okay with continuing to let their employees work from home. And it’s been amazing to see essential employees flex their muscles, now that the world was forced to realize just how valuable they really are. 

That’s all big, society-wide stuff. What about in our own family? Some things — like drawing pictures together, baking together, saying the Angelus together — was nice, but it came and then went when the novelty wore off. But the pandemic also foisted some changes on us that seem to have become a permanent part of our family culture, and I’m not mad.

Crowd-dodging skills. At the height of the pandemic, when we really didn’t know how contagious the virus was or how it was transmitted, I started doing errands at weird hours, chasing empty stores. It was a hassle, but it was more manageable than I realized, and the payoff was enormous, because it opened up huge swaths of free time on the weekend. We could actually relax and have fun on the weekends. It was like a fairytale. My goal is to do this every summer, and any other time I can get away with it.

Masks. Yes, masks. My family is 100% acclimated to the things. Of course it was COVID we were trying to avoid, but we dodged a lot of other viruses and germs at the same time — and avoided passing them along, as well. I do realize there’s a downside to having everyone wear a mask all the time, and I’ll be very glad when we can just leave the house with bare faces again; but now that it’s no longer socially odd, we plan to mask up every year for flu season when people are bunched together. (And yes, they are downright cozy in the cold weather. Sometimes people gather on the town commons to protest mask mandates. It’s hovering right around zero, so every day someone gets frostbite to own the libs.)

Bird-watching. I don’t know which I enjoyed more: Watching birds at the feeder, or watching my husband and adult kids charge over to the window to get a glimpse of a new bird at the feeder. We ended up with something like seven feeders by the end of one lockdown period, and it’s been immensely rewarding. We recognize not only the bird’s coloration and food preferences, but their songs, their eating habits, their manner of approaching the feeder and each other, and their general attitude toward life. I also took to making rich, hearty seed cakes that incorporated leftover stale snacks, which feels thrifty and satisfying. It’s been a great addition to our family culture.

Landscaping. We didn’t have a lot of strict quarantines, but we sure did spend a lot of time in our own yard, and that made me look for more and more spots to beautify. However else we remember the pandemic, it will be marked with hundreds and hundreds of tulips and daffodils that I planted obsessively when the world seemed very dark, in the fall of 2020 and again in the fall of 2021. Having that burst of color in my own little world next spring gave me such delight, I plan to keep adding to it. There’s never going to be a bad year to plant bulbs. My goal is to plant 100 every year from now on.

Being deliberate about friendship. Many people have had the painful experience of losing friendships because the pandemic and its politicization has polarized people so radically. There are some people I used to think were basically decent and sensible, and it turns out that, under the right conditions, they are actually . . . not. And I don’t want to be friends with them anymore, because it turns out they are terrible people. And there are others who have shown themselves to be valiant, patient, sacrificial, humble, and kind, and I will never forget it, and I want to be more like them.

And there are still others that I disagree with very vehemently about Covid, but we‘ve both been very careful not to talk about it with each other, because we value our friendship. That in itself has been sort of weirdly illuminating and heartwarming: Knowing there’s someone who cares about you so much, they refuse to talk to you about important stuff. Strange times. Anyway, for better or worse, the pandemic has given me new parameters for how to decide how close to remain to people, and while it’s not necessarily information that makes me glad, it’s useful to know. It’s been a sort of painful maturity.

How about you? Did you pick up any pleasant or valuable hobbies or habits because of the pandemic, that you plan to hang onto? I’m more than ready to find the bright side. 

A version of this essay was originally published in The Catholic Weekly on January 13, 2022.

What’s for supper? Vol. 282: In which I completely change my mind about Indian food

Not gonna lie: We ate like kings this week. Here’s what we had: 

SATURDAY
Aldi pizza for kids; Indian food for adults

The plan was for me and Damien to meet my brother on Saturday, and the kids would have Aldi pizza at home. But we had a bit of a storm and the roads were too bad for much travel. But the sacred words “Aldi pizza” had already been intoned and the wheels of deep mozzarella magic had already begun to turn, so there was nothing we could do. We had to leave some boxes of pizza on the table and go try the new Indian restaurant. 

Now, Damien and I . . . have never had Indian food before. Or, he has had lackluster, room temperature Indian food buffet at work parties a few times, and I have tried making butter chicken based on some hazy ingredients shouted at me by a rather aggressive Indian woman one time. So in practice, Damien and I have never had Indian food before, and didn’t especially want to start. But for some reason, I got it in my head we should try this little place, Royal Spice in Troy.

My dears. It was the best meal I’ve had in ages. Everything was completely CHARMING in my mouth. Just a delight. We had an appetizer platter with vegetable pakora, a big potato samosa, and some kind of little . . . thingies . . . round ones, and also some other ones, and then three kinds of sauce, a minty green savory one, some kind of bright red sweet pepper chutney, and then this amazing purplish sauce that turned out to be tamarind. I especially enjoyed the pakora. The insides reminded me of the spinach pies we make for passover, and the outsides were crisp and crinkly. Just lots of fun to eat, and with wonderful, lively flavors. 

Everything was so good! I ordered lamb korma with medium spice for my main dish, and Damien had full spice lamb biryani. 

I didn’t really know what korma was. It turned out to be big chunks of tender meat in a creamy, savory sauce, almost like a stew. The spice level was just right, just enough to wake up my face but not enough to be painful. It had a wonderful nutty, earthy, faintly sweet flavor, and came with a large portion of basmati rice. We also ordered two kinds of naan, which also came in generous portions.

The restaurant space is just a basic eatery, nothing special, but they were playing lively Indian music, the food was hot and fresh and plentiful, the prices were great, and the waitress was jolly and friendly and willing to talk about the food, even though the joint was jumping and she was doing everything herself. 

We each had a large bottle of Flying Horse lager, which is a mild, bready-tasting beer that was very refreshing with the spicy food.

They ran out and Damien ordered a Tag, which is also an Indian lager, but he said it wasn’t as good. 

Totally worth a visit if you’re anywhere in the area. We’re definitely going back to explore the menu some more. I’ve utterly changed my opinion of Indian food, and want to learn how to make pakora. Yay!

SUNDAY
Roast beef sandwiches, potato sticks

Damien made the roast beef, and very tender and juicy it was. This is his technique:

Sear the beef for a few minutes per side in olive oil and whole garlic cloves in a pot, then roast uncovered in a pan in the oven with the garlic at 325. Start checking for doneness at about 45 minutes. Let it rest for a few minutes and then slice. Serve with the juice and the roasted garlic cloves. 

I had mine on a toasted roll with horseradish sauce, tomatoes, and provolone.

Every time we have provolone, I have to google “kinds of cheese,” because I cannot remember the word “provolone” on my own. I don’t understand why this is.  I love provolone. 

MONDAY
Clam chowder, ham and cheese sliders, veg and dip

I like clam chowder a lot, but hardly anyone else in this house likes it, or any other kind of chowder, or creamy soup, or soup in general. Since there’s nothing I can do in the face of such enormity [she said, using the word “enormity” correctly], I went ahead and made a big pot of clam chowder. The only regret I have is that I didn’t start it with a hunk of salt pork. It costs as much as a pound of good bacon, and I couldn’t quite face the experience of filling the house with bacon smells and then explaining over and over again that the smells were a lie and all we were having was this soup. So I just used butter, which is also good.

Clam chowder is so delicious. The recipe I cobbled together has celery, onion, and garlic in butter, white pepper, then chopped clams and clam juice, chicken stock, and flour and lots of half and half, and then some fresh parsley. Easy peasy, creamy and mild, full o’ clams. 

Jump to Recipe

I though I’d appease everyone by making some ham and cheese sliders. I found some recipes that call for making a sauce with dijon mustard and Worcestershire sauce and all kinds of things, but I downgraded it all so they would be more willing to eat it. I just sliced a bunch of sweet Hawaiian rolls sideways, put in a layer of baby Swiss, then ham, then more Swiss on the bottom half, put the top roll slab back on, poured melted butter on top, sprinkled it with everything seasoning, covered it with tinfoil, let it sit and think for a while, and baked at 350 until the cheese was melted.

I honestly can’t remember if I put mustard in there or not. It doesn’t matter, because they decided the sandwiches “smelled weird” and didn’t eat them. The crumbs! The absolute crumbs. This is primo kid food, bright yellow and pink, cute little buttery mini sandwiches, an adorable little plate, but no.

Oh well. 

I also put out carrots and peppers and dip. Probably they ate dip for supper, and oyster crackers. The crumbs.

TUESDAY
Burgers and chips

Tuesday was supposed to be bo ssam day, but I forgot how early you need to get it started, so I instead started marinating the bo ssam on Tuesday, and made burgers for supper. No one complained. 

WEDNESDAY
Bo ssam, rice, fruit salad, crunchy rice rolls

Just an excellent meal. I forgot to even finish following the recipe, and it ended up being just fatty pork that had been sitting with salt and sugar for 24 hours, then cooking uncovered in a low oven for another six hours, and that’s it. Here was my reward:

It was FABULOUS. 

I couldn’t find the doenjang that I’m pretty sure is in the fridge somewhere, and they definitely didn’t have any in the stores, so I had to skip making the amazing spicy, nutty dipping sauce that goes along with the meat. So I just grabbed a bottle of sesame shoyu sauce for dipping.

I made a big pot of rice and a big bowl of fruit salad (pineapple, strawberries, and grapes), and we also had some of those sweet crunchy rice rolls. I served lettuce leaves for rolling up the meat in, and oh boy, it was just fantastic. There’s enough salt and sugar in this meat to keep you going all week. Totally worth it. The meat gets a dark, caramelized crust on the outside, and clinging to it are these wonderfully moist, tender shreds of meat that just fall apart.

You can dip the meat in sauce and wrap it up in lettuce with a little rice, or just eat everything separately. The strawberry, in particular, made a great complement to the salty, savory meat. It’s important to serve something mellow and unchallenging to go with the meat, which is very delicious but very loud in flavor.

Altogether a wonderful, gratifying meal, lots of fun to eat. Corrie packed a little sandwich bag of bo ssam in her lunch, and when they asked her (for the 100th day of school) what kind of food she could eat 100 of, she wrote “bo ssam.” Crumb status revoked!

THURSDAY
Chicken nuggets and party mix for kids; Asian food for adults

Damien and I snucked away for a little early Valentine’s Day overnight getaway. 

For dinner, we tried Kogetsu in Peterborough, which is decorated like an Asian fever dream, with giant picture windows looking out over a waterfall. We had egg rolls and steamed pork dumplings in peanut sauce, and I ordered the nabe yaki udon, which is a noodle soup with an impressive assortment of strange and delicious mushrooms, vegetables, and proteins lurking in the broth, plus a poached egg and two enormous tempura shrimp.

The broth was oddly bland, but I liked it anyway. 

Then we went back to the inn. Last time we visited this inn, I was extremely pregnant with Irene, and you know what? Even when you’re not heavily pregnant, which I am not, it’s still super hard to get out of a hot tub. And that’s all I’m gonna say about that. 

Breakfast was lovely. They cook everything from scratch to order, and much of their food is locally sourced. I had an English muffin with a poached egg and roasted tomato, with bacon and toasted whole wheat bread with raspberry jam. 

They also have a wonderful, elderly dog who limps around, collapsing into various sunbathing spots. The dog and the cheerful innkeepers were the only other people in the whole place. The other thing I like about this place is that it’s not haunted. I don’t mean to be a weirdo, but most inns and hotels are at least semi haunted. If you get up in the middle of the night, you will feel the misery and oppression in the air and in the hallways, presumably because sad and bad things have happened there. Take it or leave it, it’s just what I think. I have been in a lot of hotels! This one just had a Paul Revere bell ringing out the hours, and also a bird nest in the porch outside the window. I really love New Hampshire. We’re having a little thaw right now. It’s in the high 40’s, the puddles are glittering, there’s a little drip-drip-drip action going, and it feels like spring is something that might actually show up at some point. A good day. 

FRIDAY
French toast casserole, hash browns,  OJ

This meal is an excuse to serve orange juice, which I cannot seem to shift off the “unutterably expensive; for treats only” list in my brain. 

To make french toast casserole, tear up whatever stale or leftover bread you have in the house and heap it in a buttered casserole dish. Make enough egg and milk mixture to saturate the bread, and pour it over the bread pieces. You can add sugar, vanilla, and cinnamon to the mixture before pouring it out, if you like. Thin slices of apple is nice, as well. Dot with butter, and sprinkle with a little more sugar and cinnamon to make a nice crust. Bake at 35o until the egg is set. Serve in wedges. 

Here’s an old picture, back from when the sun would shine and we had stone fruits, oh my.

We survived the 100th day of school (Corrie had 100 bells on her shirt, and Benny dressed up as a tortoise, because tortoises live to be 100? I don’t know) and now we just have to make valentines for Monday. I bought a bunch of silicone molds (hearts, fancy hearts, roses, and dinosaurs) from Walmart, and we’re going to melt Jolly Ranchers into them and call it fancy. I have popped 20 bags of popcorn for the school dance tonight, and Irene’s gorilla mask has arrived in the mail (also for the school dance tonight). I’m sitting here kind of befuddled because I ate breakfast today, which I don’t normally do, and I went away on a Thursday, which I don’t normally do, and so my stomach and my brain have no idea what time of day or what day of the week it is. I will probably fall asleep at adoration. Will pray for you cheese bags before I do. 

Print

New England clam chowder (without bacon)

You can certainly add bacon or fat back if you want! Rather than starting with butter, fry up a few pieces of meat first, take the meat out and break it up, fry the vegetables in the fat, and add the meat back in later.

Ingredients

  • 3 stalks celery, chopped
  • 1 large onion, diced
  • 4 Tbsp butter
  • 4 cloves garlic, minced
  • 1/2 tsp white pepper
  • 16 oz clam juice
  • 4 cup water
  • 6 tsp chicken bouillon powder (to make a concentrated broth)
  • 4 small potatoes, diced (peeled or unpeeled)
  • 3 6.5-oz cans of chopped clams
  • 3 cups half and half
  • 1 cup flour
  • fresh parsley (optional)

Instructions

  1. In a heavy pot, melt the butter. Sauté the celery and onion until soft. Add the garlic and cook for a minute or two longer. Stir in the white pepper.

  2. Add in the clam juice, the water with bouillon in it, the potatoes, and the clams, undrained. Simmer, uncovered, for about 20. minutes until the potatoes are cooked.

  3. In a small bowl, slowly whisk the half and half into the flour, then add this mixture gradually into the pot until blended.

  4. Heat through. Continue to cook at a low temperature to cook out the flour taste. If the chowder is too thick, add more chicken broth.

  5. Add chopped fresh parsley before serving if you like. Serve with oyster crackers.

The Church you’re building

When St. Francis had a vision of Jesus, he made an honest mistake. The Lord told him to rebuild his church, so St. Francis, with a willing heart, set to work rebuilding the literal, physical church right in front of him. Block by block, he put the chapel of San Damiano back together. 

But of course Christ had bigger plans. He meant for St. Francis to do the much vaster work of renewing and restoring the Church in general, which was in a much sorrier state. 

I have been thinking of this lately when I hear people — myself, included, say something a lot of people have been saying lately: “I’m so tired of the Church.” 

There are a lot of reasons to be tired. There are a lot of reasons to be weary, discouraged, disgusted, fed up, furious, maybe even done with the Church.

First, let me be clear. There are people who feel this way, who have truly done their best to seek out the good, true, and beautiful in the institution founded by Christ, but it seems that every Catholic they encounter is on a mission to show them the bad, false, and ugly. I know people who are trying tremendously hard to refocus their hearts and minds on what is essential and eternal about the faith, but they are met, again and again, with Catholics who wound them profoundly. And I will not tell them that they should just work harder to get past it.

I know people who have tried to get away from what is hurting them in the church, and they have found that they can’t, because they’ve already been wounded so deeply. They carry their wounds with them, and when they walk, they bleed. I’m not going to tell people in this state what they ought to do, or where they ought to go. 

But that’s only some people. There are others, who, when they say, “I’m so tired of the Church,” are in a different place entirely. I know, because sometimes this is me.

Sometimes, when I’m in this mode and I say “the Church,” what I really mean is a specific, self-selected group of celebrity Catholics I chose to perseverate on. When I say “the Church,”  I really mean a narrow collection of reliable sources of gross news that I can return to again and again whenever I want to reassure themselves that wicked people are still wicked, and they’re definitely not like me. I mean that I’ve fallen into a perverse habit of seeking out the things that make me feel bad about the faith and about my fellow Catholics, and it works: I do feel bad, all the time. 

Very often, when I say I’m tired of the Church, what I really mean is that I’m tired of the weird, ugly little quasi-church I’ve half-consciously built around myself out of sheer cynicism and snark and self righteousness. It’s a very flimsy, ugly, broke-down church indeed. No wonder I don’t like it there.

But I go there because it scratches some kind of unhealthy psychological itch. It makes me feel like I’m canny and hardened enough to see through façades, and world-weary enough to reject them with disgust — and there’s more relish in this disgust than I like to admit. There’s even an element of belonging to an in-group of people who feel this way. Some part of my psyche gets rewarded for hanging around in the crummy old ruins that I profess to despise, and going back there again and again. 

This is a real phenomenon, too,  just as real, and just as threatening to souls, as the phenomenon of people who’ve been gravely wounded and cannot seem to find a safe home in the church no matter how hard they look.

If you, like me, find yourself complaining often about how tired you are of the Church, it’s worthwhile to look at your habits, and see what state of mind they support. What do they build? 

But here’s the thing. In either case, we’re talking about people who have been wounded, whether those wounds are shallow or deep, or whether they’ve been self-inflicted or not.

In either case, let us think about St. Francis.

He wasn’t actually wrong to start with working on rebuilding the physical chapel of San Damiano. Jesus did mean that he wanted Francis to restore the Church as a whole through the institution of the order of Franciscans. That is what he eventually did, and that is what the Franciscans continue, through their works and prayers, and by the power of the Holy Spirit, to carry out in their continual work of perpetual restoration of the Body of Christ to this day. It wasn’t just about that one little chapel; it was about the whole Church, and still is.

But God was also asking Francis to look around and see where he was, physically, spiritually, personally. He was asking him to start with what he, himself could actually control.

And this is what Jesus asks of everybody, always. 

Sometimes the problem with the Church is something that is very much out of my control — something like how some archbishop is handling the sex abuse crisis, or something like a specific doctrine that I can’t get my head around.

But there are still rebuilding projects I can handle, that have more to do with how I dwell inside the church than I may realize. Habits of prayer; habits of how I allow myself to think about other people. What I prioritize each day. How tightly I hold onto sins. How ardently I seek goodness. How much I really mean to change when I say I’m sorry. How much I’m willing to acknowledge change in others, when it happens. What I do first thing every day; what I do last. 

I always do well when I remember that Francis got his commission at the foot of the cross. 

The chapel of San Damiano wasn’t empty. There was a crucifix on the wall, and it was Jesus crucified who spoke to him, who told him to rebuild. I always do well when I remember this, when I picture this. 

There is a huge difference between “I don’t like or understand or accept this doctrine of the church, so I will spend all my time hanging around with ex-Catholics who tweet snarky hot takes making fun of it” and “I don’t like or understand or accept this doctrine of the church, so I will commit to bringing it to prayer at the foot of the cross over and over again, trying not to have any expectations for what will happen next.” There is a huge difference. You can tell me your experience has been different, and I will believe you, but this has been my experience. 

If you‘re one of the many, many Catholics who looks around at the Church today and sees what a poor state it’s in, you‘re not wrong. But when you‘re done looking around, look up. Are you at the foot of the cross? I will not tell you where you need to end up. But I know this is where you need to start. 

 

***

A version of this essay was originally published at The Catholic Weekly on January 7, 2021. 

Image: Detail of photo by Renaud Camus via Flickr (Creative Commons)

What’s for supper? Vol. 281: Wellness with yogurt sauce

Another week, another vow to write more, another week in which I did not write more. It’s just that I only have a very few things to say, and those things are paralyzingly overwhelming, that’s all. Good thing there’s food! Here’s what we had this week:

SATURDAY
Tacos, corn chips

Just regular tacos. Actually slightly irregular, because it was a pre-packaged seasoning kind of day, but all they had was fajita seasoning. They were fine.

I had cilantro and jarred salsa verde with mine, and they were fine, mild little tacos.

SUNDAY
Spaghetti with Marcella Hazan’s sauce, sausages, garlic bread

Damien made dinner again. Yummy.

I skipped the sausage either because I was virtuously counting and limiting calories and decided to forego sausage, or because I had already consumed a monstrous number of calories that day and didn’t deserve sausage, I forget which. I’ve been alternating all week, sometimes within the same day. Follow me for more wellness tip. Wellness bellness mellness shchmellness tips.

Anyhoo, this is the voice of your conscience telling you to try Marcella Hazan’s amazing three-ingredient red sauce already.

Jump to Recipe

Don’t get cute and start adding basil or anchovies or anything. Just do the recipe and be amazed.

MONDAY
Cuban sandwiches

Slowly working my way through meals that people have been begging for. Cuban sandwiches are supposed to be made on Cuban bread, which is made with lard. I just went with sourdough bread because these are gigantic, unwieldy sandwiches, and sourdough holds up well. 

The essential ingredients are: Pork, ham, pickles, swiss cheese, and mustard, and it’s grilled in butter. There are all kinds of scrumptious ways to prepare the pork, but I was in a hurry, so I just chunked a boneless loin in a pan in the oven with some cider vinegar and salt and pepper, covered it with tin foil, and cooked it at 325 for 40 minutes or so. 

Then, after I sliced it up and put it on the sandwich, I sprinkled each piece with cumin, oregano, and garlic powder, and more salt and pepper before frying. Kind of a backasswards way to do it, but sometimes I have to prep dinner in bits and pieces throughout the day, so that’s how it went. 

I made sure there was cheese on both sides of the sandwich, to glue it together, and used plenty of butter to grill it. And my dears, this is one tasty sandwich. 

TUESDAY
Chicken caesar salad

Another hurry-hurry day. Damien roasted the chicken. I shredded some fresh parmesan and made some croutons from stale hamburger buns, and then somewhat burned them, which was sad. Just bottled dressing. An okayish meal, but everyone was hungry, so that helped.

I do have a kickass recipe for caesar salad dressing, if you feel like making it from scratch, and you don’t care about doing it “the” “right” “way.”

Jump to Recipe

It tastes good to me, and a few teaspoons will wake your face head up. Last summer, I made it with local raw duck eggs and it was insane. 

WEDNESDAY
Quesadillas ala leftovers

We had lots of taco/fajita meat left from taco/fajita night, plus chicken left from chicken caesar salad night, so I sliced up some cheddar cheese and away we went. I also chopped up some cilantro and opened a jar of jalapeños, and Benny went around taking orders. 

I had chicken, jalapeños, and cilantro in mine.

Nothing to report. I managed not to burn anything. There was one quesadilla that had some cheese that just wouldn’t melt. I fried and fried and fried it, but it just wouldn’t melt. I don’t know what the hell was up with that. I just thought I’d let you know. 

THURSDAY
Chicken shawarma, fried eggplant

For the first time in my life, I made chicken shawarma, and didn’t really feel like eating it. The reason was because I also made some fried eggplant, and could not pry myself away from the pan.

I tweaked the recipe a bit 

Jump to Recipe

so there is more batter coverage, it’s a tad spicier, and I increased both the water and the baking powder. They turned out SO GOOD.

A lovely crisp outside with a little bit of lofty batter inside, and the eggplant is almost creamy, with that thin sharp ribbon of skin, and a little shpronkle of kosher salt that nestles in the nooks and crannies, and then a very subtle spicy aftertaste. 

I ate some shawarma just for propriety’s sake, but I was totally in it for the eggplant. I didn’t even bother with any yogurt sauce (although I made plenty)

Jump to Recipe

I used to add red onions in with the chicken when I marinated it, but they got a little mushy, so I started holding them back until it was time to cook. This time I forgot to put them in, so I sprinkled them over the top of the chicken halfway through cooking it.

I am here to tell you it doesn’t matter. It’s all good. It’s shawarma. 

FRIDAY
Tuna boats and hot pretzels for the kids, supermarket sushi for adults

Gotta have some fun. 

Print

Marcella Hazan's tomato sauce

We made a quadruple recipe of this for twelve people. 

Keyword Marcella Hazan, pasta, spaghetti, tomatoes

Ingredients

  • 28 oz can crushed tomatoes or whole tomatoes, broken up
  • 1 onion peeled and cut in half
  • salt to taste
  • 5 Tbsp butter

Instructions

  1. Put all ingredients in a heavy pot.

  2. Simmer at least 90 minutes. 

  3. Take out the onions.

  4. I'm freaking serious, that's it!

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caesar salad dressing

Ingredients

  • 1 cup vegetable oil
  • 6 cloves garlic, minced
  • 12 anchovy fillets, chopped
  • 1 Tbsp kosher salt
  • 1/2 cup fresh lemon juice (about two large lemons' worth)
  • 1 Tbsp mustard
  • 4 raw egg yolks, beaten
  • 3/4 cup finely grated parmesan

Instructions

  1. Just mix it all together, you coward.

5 from 2 votes
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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 OR Aleppo pepper
  • 1 tsp cinnamon
  • 1 entire head garlic, crushed OR bashed into pieces

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). If you kept the garlic in larger pieces, fish those out of the marinade and strew them over the chicken. 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.

 

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Yogurt sauce

Ingredients

  • 32 oz full fat Greek yogurt
  • 5 cloves garlic, crushed
  • 1/4 cup lemon juice
  • 3 Tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp pepper
  • fresh parsley or dill, chopped (optional)

Instructions

  1. Mix all ingredients together. Use for spreading on grilled meats, dipping pita or vegetables, etc. 

 

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Fried eggplant

You can salt the eggplant slices many hours ahead of time, even overnight, to dry them before frying.

Ingredients

  • 3 medium eggplants
  • salt for drying out the eggplant

veg oil for frying

3 cups flour

  • 1 tsp baking powder
  • 1 Tbsp cumin
  • 1 Tbsp paprika
  • 1 Tbsp red pepper flakes
  • 2-1/2 cups water
  • 1 Tbsp veg oil
  • optional: kosher salt for sprinkling

Instructions

  1. Cut the ends off the eggplant and slice it into one-inch slices.
    Salt them thoroughly on both sides and lay on paper towels on a tray (layering if necessary). Let sit for half an hour (or as long as overnight) to draw out some of the moisture. 

  2. Mix flour and seasonings in a bowl, add the water and teaspoon of oil, and beat into a batter. Preheat oven for warming. 

  3. Put oil in heavy pan and heat until it's hot but not smoking. Prepare a tray with paper towels.

  4. Dredge the eggplant slices through the batter on both sides, scraping off excess if necessary, and carefully lay them in the hot oil, and fry until crisp, turning once. Fry in batches, giving them plenty of room to fry.

  5. Remove eggplant slices to tray with paper towels and sprinkle with kosher salt if you like. You can keep them warm in the oven for a short time.  

  6. Serve with yogurt sauce or marinara sauce.

A cold day a long time ago

On the very coldest mornings, my mother used to wake us up by saying, “It’s cold out, girls! It’s ten below! It’s twenty below! It’s very, very cold!” 

Why she did this, I cannot imagine. I was already, and still am, the most reluctant bed-leaver possible. Like so many things, getting out of bed made me cry, and I used to try to explain what a shame it was to ruin such a good thing, such a shame, as if they didn’t understand it was warm and soft and comfortable and safe under the covers, and cold and dark, harsh and demanding outside. 

But my mother did make hot cereal most mornings. Incredibly, she often made several different kinds, so we could choose: Corn meal mush and Maypo and Wheatena, or oatmeal and Maltex and farina. These are things my children would reject with horror and alarm, but imagine coming down on stiff cold legs in holey socks into the chilly kitchen, and there in the double boiler, your mother has made something just for you, something warm and fragrant and faintly sweet, and you can pour a river of milk and sugar over it and bury your face in it. Maybe even get the nice wooden bowl that smells a little weird, and the spoon with the flying noodles carved in the handle. My kids think Pop Tarts are a treat in the morning. They have no idea.

There were hot water radiators in every room, and when we could afford to heat them up, I kept a lump of wax from my Halloween vampire fangs stuck handily to the warm side, to keep it supple and chewable. But we had some lean years when the radiators stayed stone cold through the winter, and the whole entire house, with its many large, high-ceilinged rooms, had to grab a little heat from the coal stove in the living room downstairs. My father, a Brooklyn boy, found himself knocking apart frozen lumps of coal with the blunt end of an awl so he could shove them into the black belly of the stove, where they would hiss and fry demonically and eventually send out green and blue and white waves of hot, hot flame, hot enough to burn your skin off if you ran or roller skated past the stove too fast and let your arm touch down. Which we always did, every winter. We could proudly point to the scraps and patches of grey skin that used to be ours, now part of the stove. 

And we walked to school. I was in first grade and my sister was in third, and the school (I looked it up) was over a mile a way, but nobody thought twice about sending us out all winter to struggle through the snow to school together. Well, my mother did think twice, which is why she insisted we wear our humiliating one-piece belted snowsuits purchased at some godforsaken Army Navy surplus store. My classmates were all decked out in glossy, two-piece ski sets in quilted mint green or lavender, but I had some miserable olive green monstrosity, or is is possible they were bright orange? They were the color of humiliation, that no other child was ever forced to wear or even know about. For the first few days when it was cold, very cold, ten below, twenty below, tears of humiliation ran down my chin and froze onto the heavy duty zipper as I trudged to school.

But when we got to school, I forgot my shame. Because on that playground, there was something excellent.

Behind the school was a hill, a hill that was tremendously steep, so steep you had to scramble on your mittened hands to get up it. You would scramble as high as you could, until you met the line, and then you would wait with all the other kids, bouncing your butt against the chain link fence, knees trembling in the cold, sucking anxiously on the strings of your knit hat, waiting your turn.

This was a sliding hill. A sliding hill extraordinaire, a rocket hill. The sun beat down on this hill all day long, and it turned the steep slope into one long, solid, glittering tongue of ice. All you had to do was sit at the top and wait for gravity, or a little shove between the shoulders from the kid behind you. Down you would zip with a high singing sound on your bum, no sleds needed or allowed. The teachers only let you near the hill if you had on the proper snow pants, SUCH AS A BEAUTIFUL THICK ONE-PIECE OLIVE MONSTROSITY FROM MARSEN’S ARMY NAVY DEPARTMENT STORE.

And sometimes a kid would flip over and bloody their lips or bonk their skulls, but mainly it was a wild shot through the frigid air straight into the afternoon sun. Pure blind glory. It was over too soon, and you’d be left spinning and scrabbling at the bottom like an upended turtle, trying to get out of the way of the next kid hurtling down the chute.

Sometimes, when the teachers weren’t looking, that bully Lance would give you a “whitewash,” shoving your face into the snowbank and scrubbing it back and forth brutally until you cried, your face burning red with melted snow trickling down your neck. But nothing could make you give up your spot in line. Three or four times you could go down after lunch recess, if you didn’t waste time.

Anyway, they turned that school into condominiums a few years ago. It’s a nice building, so why not. High ceilings, hardwood floors, huge windows. I haven’t driven by to take a look. What if the hill isn’t as steep as I remember? 

It really was colder then. We were further north than I live now. And the winters were really longer than they are now. And the sky was bluer, and the air was sharper, and the snow was deeper. The snow isn’t white; it’s blue, and it’s yellow, sometimes purple, or green. People think that, because New Hampshire is cold, it’s dark all winter, but it’s not. The sky is blue, high blue, and the sun shines in a particular, piercing way, that hurts and gladdens at the same time.

What cold days we had. How hard it was to get out of bed. How fast we went down that hill. 

 

What’s for supper? Vol. 280: Comfort, comfort food, o my people

Comfort! Comfort! Baked ziti with sausage, and chili verde with corn bread, and juicy, vaguely Asian beef for your ramen, o my people. And some adorable lemon tarts you can probably make even if you’re terrible with desserts. O my people.

Also, I hope you guys like pictures, because I took a lot of pictures this week.

SATURDAY
Hot dogs, chips? 

Maybe? 

SUNDAY
Baked ziti with sausage, breadsticks, mini lemon meringue tarts

We had such a nice day on Sunday. Damien made dinner, Elijah, who is taking a cooking class in school, decided we needed homemade breadsticks, and I got a yen for lemon meringue tarts. Other than the cozy kitchen activities, we just went to Mass and played with the animals and dyed hair and hung out. 

First the ziti. We used to have baked ziti allllll the time, and we really got burnt out on it. But that would not have happened if we had been using this recipe. A Deadspin recipe.

The picture, sadly, doesn’t capture even a fraction of its massive, creamy, meltingly cheesy, chaotic, flavorful glory. It has three kinds of cheese, fresh herbs, sausage, hunks of tomato, everything good. It’s like lasagna showed up at your house and got hysterical, but in the most entertaining way.

Here’s Elijah kneading his second batch of breadstick dough.

He made a batch of breadsticks just for snacks, and they got gobbled up right away, so he went right back and made another double batch for dinner. I’ll see if I can get his recipe.

And now for dessert. So, these lemon tarts are . . . not sophisticated. They have two flavors: LEMON!! and SUGAR!! If you like those two things, you will like this dessert, which is bright and cute and not hard to make, although it’s a bit labor intensive. 

Jump to Recipe

Last time I made this recipe, I just made pie. This time, I thought it would be fun to have individual little tarts. 

I ended up using a full box of animal crackers (I told you it wasn’t sophisticated) which made enough crust for 24 cupcake-sized tarts. I didn’t have faith that they would hold together, so I used cupcake papers. This turned out to be unnecessary, as the crust and the lemon layer are both quite sturdy, and it just gave me an extra step to do when I had to peel them all off after baking. Anyway, I whirred the animal crackers, butter, and brown sugar in the food processor until it felt like damp sand, then deposited a heap into each cupcake tin. Then I pressed each one with a cup, to make, well, a cup shape. 

You do not need to bake these shells before filling. Then you just mix together condensed milk, egg yolks, lemon juice, and lemon zest, and pour it into the shells, and bake. 

Shiny!

Then the meringue is just egg whites and powdered sugar. Note that this is the third kind of sugar in this recipe already, gevalt. This is where your teeth are really going to start to bother you. So you just whip it into stiff peaks, glop it on top of the baked lemon, and then bake it a little more. 

But wait! You need these to be a little more lemony and a little more sugary! So you are going to make some candied lemon peels, which are surprisingly easy and quick to whip up.

Basically, you scoop out the pulp, cut the lemon peel thinly, boil it in plain water three times to cut the bitterness, then boil it in sugar water, drain it and let it dry a bit, then toss it with sugar and ginger. 

Jump to Recipe

 

In real life, they look less like french fries. 

I couldn’t quite, quite figure out how to place the lemon peel garnishes.  Hmm?

Do you like my hat?

The meringue had plenty of little ledges and curls, so it wasn’t hard to make a half-dozen lemon peels stay on each tart, but they looked a little inelegant. 

Maybe next time I will insert the peels in between the meringue and the curd. That would probably work!

Okay, they kind of look like french fries. 

I think next time I do this, I will use ginger snaps for the crust, and probably leave more pith on the lemon peel, and maybe cut them a little thicker, because I tasted more sugar than lemon. But overall, everyone liked it, and in retrospect, this was the dessert that launched a migraine that hasn’t let up all week, so you know it’s good.

Really, what is wrong with me.

MONDAY
Chili verde, corn bread, rice, pineapple

Speaking of food that hurts, here is another dish I’ve been craving, but I felt some trepidation about coming home with the right peppers, after my experience last time and also that other time. I always tell myself, Now look, you’re a functioning adult. You can read and everything. All you have to do is look carefully at the tags, maybe consult that plastic binder they have, and you’ll be able to tell which kind of pepper is which. You’ll be able to tell!

And I try; I really do. I’m highly motivated. And yet somehow I always end up coming home with, like, a Columbian dolor extremo pepper or a — guys, I’m really tired and I can’t seem to come up with a fake funny pepper name, but you get the idea. I’m a pepper idiot. Soy pimienta idiota. 

Anyway, this time, I got lucky, because the spiciness was perfect. Whatever these are, they were good.

In this recipe you roast the peppers along with the tomatillos,

then pull off the skins, and I also removed about 80% of the seeds and membrane. Then you puree it all in the food processor along with lots of onions, garlic, and cilantro. Mmmm.

Brown up some seasoned pork chunks in oil in batches,

then throw the puree into the pot with the pork and let it simmer. I did this part in the crock pot and let it go all day, and oh boy, it was so tender and savory and wonderful by dinner time.

Serve it over rice to sop up the wonderful juices, squeeze a little lime over the top and put a little sour cream to cool it down, and it was amazing.

Spicy enough to wake up my whole face, but it didn’t cause any pain. Good stuff.

This is fork-tender, so you can easily shred it if you want, but I felt like leaving it in chunks. You can also add some broth before you start it simmering, to, well, make it more brothy; but I liked having it fairly thick. Just so you know, there are options. 

I made a tray of corn bread that I didn’t overbake for once in my life. I have switched to a more finely milled corn meal, so maybe that helps. This picture is from Picasso’s cornbread period:

You don’t need a cornbread recipe, right? It’s just regular cornbread. 

TUESDAY
Roast drumsticks, baked potatoes, steamed veggies

Dinner had been challenging for certain people for the last couple of days, so I decided to go with a kid-pleaser: Just regular normal drumsticks seasoned with salt and pepper, baked potatoes with butter and sour cream, and mixed vegetables that went straight from a bag in the freezer, to a bowl on the table, to the garbage, no mess, no fuss. 

I have to admit, it was a tasty meal. Nothing wrong with drumsticks and baked potatoes. I also made some frozen butternut squash, which I ate out of a sense of duty to eat something that was not brown, but it was not great. 

What was great was this POTATO BUTT.

I believe this is what the kids call an “absolute unit.” To see this and other absolute units, follow @PotatoesButts on Twitter. This will not profit you in any way. 

WEDNESDAY
Vermonter sandwiches, Bugles

A much-longed-for sandwich. Toasted ciabatta rolls, honey mustard, thick slices of roast chicken, slices of sharp cheddar, bacon, and slices of green apple. 

Someday I’ll take a good picture of this very fine, tart, hearty sandwich, but not today. 

THURSDAY
Beef and tofu ramen 

Usually, “fancy ramen” includes some boneless pork ribs sauteed in soy sauce and sliced up. I was pretty tired of this, so I got a big hunk of beef chuck roast, intending to marinate it. Then somehow it came to be 4 PM on Thursday, and the beef was still sitting there and hadn’t even bothered to magically marinate itself, the lazy thing.  So I rubbed some brown sugar on top, sprinkled it heavily with garlic powder and dried ginger and lightly with salt

and put it in a 400 oven for about half an hour, then sliced it up. 

Not bad! It had achieved a vaguely Asian taste, and it was juicy, and that was what I was going for. 

We also had soft boiled eggs, pea shoots, scallions, spinach, firm tofu, and various sauces. I put a blob of sambal oelek on the edge of my bowl and added a dab to every third spoonful or so. 

I also had meant to do more with the tofu, but I just ran out of time, so I just cut it into cubes, warmed it in the microwave, and threw it in my bowl. It was fine. I like tofu. But I wouldn’t mind trying some more exciting things with it, if anyone has some low-skill ideas for me.

Gosh, I love this meal. I love all my meals. I love food. 

FRIDAY

Today we are doing some kind of outdoor winter fundraising thing, and I’m experiencing a bad attitude about it. I plan to buy some Aldi pizza on the way home, and also something for dinner tomorrow, because it sure looks like we’re gonna be snowed it. Maybe I’ll make some pie. 

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Cheater's lemon meringue pie

I like a pie shell made from several cups of animal cracker crumbs whirred into a sandy texture, mixed with a stick of melted butter and 1/4 cup of brown sugar and a dash of salt. Mix well and press into the pan.

Ingredients

  • 1 pie shell

For the lemon layer:

  • 14 oz sweetened condensed milk
  • 3 egg yolks
  • 1/2 cup lemon juice
  • 1 lemon, zested

For the meringue:

  • 3 egg whites
  • 1/2 cup confectioner's sugar

Instructions

  1. Preheat oven to 350

  2. Mix together the condensed milk, egg yolks, lemon juice, and lemon zest until well combined. Pour the mixture into the pie shell.

  3. Bake 10-15 minutes until the mixture has a little skin.

  4. While it's baking, use an electric mixer with a whisk attachment to beat the egg whites until it has soft peaks. Then gradually add the sugar until it has stiff peaks.

  5. When the lemon layer comes out of the oven, spread the meringue over the top and make a little peaks all over it with a fork or spatula.

  6. Return the pie to the oven and bake for another ten minutes or so until the meringue is slightly browned.

 

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candied lemon peels

use as garnishes, or just eat as candy

Ingredients

  • 3 lemons
  • 2 cups sugar, plus extra for sprinkling
  • dash ginger (optional)

Instructions

  1. Cut the lemons in half or quarters. Scoop out all the pulp.

  2. Cut the rind into strips as thinly as you can. It's fine to leave the pith attached.

  3. Put the strips in a small pot, cover with cold water, bring to a boil, then drain. Do this three times. This is to reduce the bitterness of the pith.

  4. After the third boil, drain off the water, remove the strips and set them aside.

  5. Combine two cups of sugar with two cups of water and heat, stirring, until the sugar is dissolved. Return the citrus strips to the pot. Simmer, stirring often, until the pith is translucent.

  6. At this point you have a few options:

    (a) You can keep the citrus peels in the sugar water and store it that way. They are less decorative this way, but they will keep in the refrigerator; or

    (b) You can drain the sugar water off and spread the citrus peels out on a tray to dry. Toss them with more sugar, or colored sugar, and powdered ginger if you like. They will be dry enough to use as garnishes in about half an hour, but they will feel more candied if you let them dry overnight. They will keep for several weeks if you store them in an airtight container.

5 from 1 vote
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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, quartered
  • 12 tomatillos
  • 1 head garlic, cloves peeled or unpeeled
  • 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, peppers, and onions on it. Broil five minutes, turn, and broil five minutes more, until they are slightly charred.

  3. When they are cool enough to handle, you can at this point remove the seeds from the peppers to decrease the spiciness, if you want. If you roasted the garlic in its peel, just squeeze the insides out and discard the peels.

  4. Put the tomatillos, peppers, garlic and onions in a food processor or blender with the 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 batches so the pork has enough room and browns, rather than simmering.

  6. When all the meat is browned, return it all to 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, stir in the chicken broth or beer. 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.

 

 

What’s for supper? Vol. 279: We don’t talk about shiitake mushrooms

What a short week, and how unproductive! And how stupidly cold. And stupid in general. We did have a few good meals, though. Here’s what we ate this week: 

SATURDAY
Buffalo chicken salad

Those pesky shupply change issues came for the frozen buffalo chicken, and I couldn’t find any, so I bought some regular chicken. So we had greens with chicken, grape tomatoes, shredded pepper jack cheese, crunchy fried onions (the kind that come in a canister), blue cheese dressing, and then some buffalo sauce on that. 

Tasted great. I think buffalo chicken is too hot anyway. 

SUNDAY
Museum 

Sunday, I took Sophia and some of her friends to the Worcester Art Museum for her birthday. We masked all the way there in the car, and then stopped to grab some lunch, and I looked in the rear view mirror, and they were sharing an ice tea. Two honor students, one straw. ANYWAY, the museum was great. You can check out some of the photos I took here. (They’re not really a representative sample of their excellent collection! I’ve been there many times and didn’t snap pics of their more famous works. If you’re in the area at all, you should go. It’s small enough that you can see absolutely everything in under three hours, but there’s plenty worth seeing, and the descriptive cards are top notch, very informative.)

Afterward, I offered to take them to a restaurant of her choice, and she chose Chili’s. I support this. Chili’s offers reliably B- food with reliably B+ service, and the floors are usually not gritty. I swear I would have taken her somewhere fancier, but it had been a long day and I totally understand her choice. (I had shrimp tacos and they were kind of weird, to be honest. I guess I didn’t read the description and wasn’t expecting them to be absolutely baggy with coleslaw, but that’s what you get.) 

I believe they had some kind of pasta with red sauce, peppers, and sausage at home. 

MONDAY
Pork ribs, garlic mashed potatoes, honey balsamic roasted Brussels sprouts with walnuts

This was a low-skill, popular meal. The pork ribs were just plenty of salt and pepper, roasted on both sides under the broiler. The mashed potatoes were made with an entire peeled head of garlic boiled and mashed in with the potatoes. And the Brussels sprouts, I trimmed and halved, drizzled with olive oil, a little balsamic vinegar, lots of honey, a sprinkle of red pepper flakes, and a large handful of chopped walnuts, and roasted under the broiler. 

I LOVE roast vegetables with nuts. This is how kings eat their vegetables. Real kings, not stupid kings. 

I wish I had let everything cook a tiny bit longer, but we were all so hungry. It’s been so cold, and all I want to do is eat. 

TUESDAY
Bugogi dubap (garlic soy beef on rice) 

A much-anticipated meal. Strips of garlicky, gingery beef, with onions, scallions, and mushrooms served over rice. Somewhat sweeter than many similar recipes I’ve tried. Not like a sweet and sour dish, but just a little fruity. 

I slightly adapted the recipe from Cook Korean! by Robin Ha. It turned out very well, although next time I will put less of the marinade in with the meat when I cook it. It was just too pulpy, and I would have liked a little more of a sear on the meat.

The marinade includes kiwi, which is what provides the acid to tenderize the meat, and wow, it works well. It was . . . there isn’t really a synonym for “tender” that works well for meat, so I guess we’ll stick with that. (When my little brother was about 5, he couldn’t remember the word for “chicken tender,” so he told the waitress he wanted “chicken softies.” So you see what I mean.) 

It’s served, as I said, over rice with scallions and sesame seeds. Tons of flavor, nice and bright, with loads of garlic and fresh ginger. 

Next time I will not bother paying for shiitake mushrooms. I’m sure some people can taste the difference, but I sure can’t. I can taste the difference when they’re raw, but not when they’re cooked! (Not to mention that the first batch of mushrooms I bought got moldy, so I had to run out and buy more, and I was late picking the kids up from Dungeons and Dragons, so I decided to go to the co-op for my replacement shiitake mushrooms, rather than the supermarket, and . . . you know what, we’ll just let a shiver pass through our system one last time and then quietly turn the page in the ledger and not think about that part of the food budget anymore.)

The recipe in the book calls for soju, a dry Korean rice liquor, but it doesn’t mention what to do with it. Presumably you throw it into the marinade, but possibly you’re supposed to deglaze the pan with it. In any case, I didn’t have any. I was planning to substitute vodka, but I forgot. So now you know as much as I do. Possibly it would have cut the sweetness slightly. 

Verdict: Definitely making this recipe again, with cheaper mushrooms, less marinade and more room and heat in the pan. Loved the garlic and ginger and kiwi, loved how simple it was, adored how tender it made the beef.  A very good way to treat a cheap cut of beef. 

WEDNESDAY
Hamburgers, chips

Nothing to report, other than that the burgers turned out long, for some reason. This is what passes for entertainment around here.

THURSDAY
Muffaletta sandwiches, tater tots

Not true muffaletta sandwiches, no doubt. You’re supposed to have a specific kind of bread, specific meats and cheeses, and a particular blend of olives. We had all the deli meats I felt like paying for (some ham, a few kinds of salami, a little bit of capicola and a little bit of prosciutto) and a delightful salad made of things that fell out of my cupboard into my food processor.

I think I used three cans of black olives, two skinny jars of green olives, maybe six little pepproncini, half a jar of capers, some olive oil, and a little wine vinegar. I would have put some giardiniera salad in there, but I couldn’t find it. Our refrigerator is a travesty. Parsley would have been good, but we had none. 

This picture makes me laugh because the sandwich appears to be eating itself. Monch monch.

We ate very early because Sophia had an art show. They made it fancy, with a little jazz band, and the whiter the kids were, the harder the adults in the audience bopped their heads, as if they could will rhythm into existence with their necks. The good will in a room full of parents listening to their teenagers playing jazz solos will save the world. 

I thought Sophia’s self portrait was pretty good!

Although as you can see, in real life she doesn’t actually have a mouth or nose, so she had to use her imagination. Strange times. 

While we were gone, Clara whipped up a Bruno and Rat cake, as one does. 

I still haven’t seen Encanto, but this seems like a good cake to me. 

Best rat cookies I’ve seen in quite some time. 

I’m not sure what these are for.

Some kind of interactive element? I guess we will find out when the kids come home from school today. 

FRIDAY
Mac and cheese

I didn’t even buy any cheese. I can feel how much cheese there is in this house. By the end of the day, God willing, there will be less. 

In conclusion, I just noticed I have tagged this post both “olive salad” and “olives salid,” and I guess that’s fine. 

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Bulgogi dupap (soy garlic beef)

A Korean dish of tender strips of sweet and savory garlicky beef, served over rice. Adapted from Cook Korean! by Robin Ha

Ingredients

  • 4-5 lbs beef chuck, sliced as thinly as you can
  • 3 onions (divided)
  • 1-1/2 heads garlic (20 cloves or more)
  • 3 inches fresh ginger
  • 2 kiwis
  • 1 cup soy sauce
  • 1/3 cup sesame oil (divided)
  • 1/2 cup sugar
  • 2 tsp freshly ground pepper
  • 1 bunch scallions, divided
  • 12 oz mushrooms

cooked rice

sesame seeds for garnish

Instructions

  1. In a blender or food processor, combine 1.5 of the onions, the garlic, the ginger, the kiwis, the soy sauce, 3 tablespoons of the sesame oil, and the sugar and pepper. Combine until blended. Marinate the sliced beef in this for at least three hours.

  2. Cut the mushrooms and the remaining 1.5 onions into thin slices. Cut most of the scallion (green parts) into three-inch pieces. Save out a few and slice thinly for a garnish.

  3. Heat the sesame oil in a large skillet and sauté the beef until it's just slightly browned, then add the onions, scallions, and mushrooms and continue cooking until the meat is fully cooked. You may have to cook in batches to avoid crowding the pan.

  4. Serve meat and vegetables over cooked rice. Top with scallion garnish and sprinkle with sesame seeds.

Some great TV and books we’re enjoying lately

Lots of variety here! 

Here’s what we’re reading: 

Our current read-aloud book for the little kids (ages 6 and 10) is Howl’s Moving Castle by Diana Wynne Jones. 

I haven’t ever seen the movie, but have heard that the movie and book are both good, but quite different. I’m enjoying the book a lot. It’s weird and entertaining, and reads aloud very well. It’s easy to get the tone of voice right in dialogue without having to read ahead, and there is plenty of variety in the sentence structure, which I always appreciate when reading aloud. It gives some clues to the characters’ interior lives, without overexplaining; and the storytelling is so deft, it helps you accept some really outlandish situations without blinking.  My only quibble is that the chapters are different lengths, which can be frustrating when we only have a certain amount of time allotted to read. 

Also reading Christopher West’s Theology of the Body for Beginners to the middle kids (ages 12, 14, 16, and 17).

I wouldn’t say they’re enjoying it, exactly, but I chose it so at least we would have some kind of common vocabulary, and then if they want to disagree with me (or if I want to disagree with West, which I’m not ruling out), at least we could have somewhere to start. I don’t know. The world has gotten very strange very quickly and I have no idea what to do about it. I know there are issues with Christopher West, but it’s pretty solid so far, and the kids have moved from snarky to reluctantly interested. I just don’t want them to grow up thinking that the Church’s main teaching is “Adam and Eve, sex bad, be careful, marriage, the end.” 

This is what we are doing, by the way, rather than the parish whole-family religious education program. (We also send them to Dead Theologian’s Society, but we’ve been skipping because it includes a meal, and it omicron time.) Between covid and who knows what else, our parish stopped doing individual religious education classes and started this thing where I guess the whole family goes in together, and then you have to go home and teach your own kids anyway? Which sounds like the worst of both worlds. So we’re just doing this, and also:

Damien is reading St. Patrick’s Summer by Marigold Hunt to the younger kids (Benny did her first confession, first communion, and confirmation last year, but Corrie hasn’t done any of that yet).

I read this to the older kids when they were younger and remember liking it a lot — it’s a catechism told through a story, where a couple of 20th century kids meet St. Patrick and some other spiritual figures — but Damien says the content is good, but he’s finding the style hard to read. I think we were homeschooling when we read it, and probably just had a wider tolerance for weird books. Anyway, I recommend it for people who are looking for a solid catechism but maybe don’t want to go the Baltimore Catechism route for whatever reason. It has really good stuff about doctrine, like the trinity, etc., that many adults probably missed learning. I remember it as being fairly winsome in tone, definitely not preachy, but surprisingly natural in the way it conveyed doctrine through dialogue. 

On my own, I’m reading Piranesi by Susanna Clark, which I got for Christmas, and I’m enjoying immensely.

It’s wonderful to read a book that’s been written so deliberately. I’m constantly astonished at how carelessly so many popular books are written. Like, the story is interesting and the characters are fine, but the author doesn’t seem to have gone to any trouble over the writing itself? Even though they are an author?? I don’t think we should put up with this. 

Anyway, Piranesi is wonderfully engaging and fascinating and I have no idea whatsoever what is going to happen, and I can’t wait to find out. 

Also reading Midnight Is a Place by Joan Aiken. 

Joan Aiken is always worth reading. Never writes down to kids, but knows what kinds of things are important to kids. This is not actually one of my favorites — there are too many characters, and I’m finding the action a tiny bit confusing — but it’s got lots of adventure, appealing characters, pathos, comedy, an excellent sense of place, and a bit of social conscience, all of which are Aiken trademarks. 

This one is about a young lonely teenage boy growing up lonely in a decrepit mansion as the ward of a titan of industry. He longs for a friend and is dismayed to find himself instead put in charge of a little French girl. The two of them get swept up in an intrigue in the streets of the Industrial Revolution slums of the hellish city of Blastburn. The book includes a lot of peril and the death of children, so may not be appropriate for sensitive young readers. 

Lately we’ve been watching:

The Book of Boba Fett on Disney+

I’ve been hearing a lot of belly-aching about this show, and the arguments against never strike me as critiques of the actual work, but more that the show didn’t fulfill the particular desires that happened to reside in that particular viewer’s psyche. It’s possible I just have the right combination of fondness for Star Wars and ignorance of the lore minutiae, but I’m finding it to be the most entertaining thing I’ve watched in ages. I do think it stands up on its own as a cinematic spectacle and on its own narrative integrity. It’s not groundbreaking, and it’s not supposed to be. It’s well-known that the original Star Wars trilogy was a space western. The Mandalorian and now Boba Fett really bring that out of the realm of suggestion and right up to the surface. It may as well be a John Ford movie, just transplanted. I just about lost my mind when the train showed up in episode 2. So beautifully shot, and thrilling! People said it was boring, and I just don’t understand what they were watching. It’s exciting! It’s beautiful! It has monsters! And trains! And a good-bad man that you come to understand more and more as the show goes on. I’ll watch that story again, why not. It doesn’t hurt that my kids keep shrieking with joy as little obscure references and inside jokes keep turning up (and going over my head).

One essay complained about the exploitation of the story of the Tusken Raiders. It said that, while previous Star Wars movies were clearly written by the victors, portraying the tribe as witless savages, Boba Fett gives them the space to be revealed as a true culture with a backstory and a grievance which explains why they’re so aggressive — but then it obliterates them offscreen once they perform the service of giving Boba Fett some character development. And that’s true! But I’m not sure why it’s a problem! This is the kind of thing that happens all the time in a John Ford western, and I think people just need to watch more of them. Start with The Searchers and relax your ass.  

We’re also watching I, Claudius again. The 1976 BBC series based on the historical novels by Robert Graves.

I did read the book a long time ago, but I really don’t remember it, so I can’t say how faithful the series is, but it has won numerous awards. It’s rather dated and very British in some ways, but once you get going, it’s gripping. I mean how could it not be! It’s told from the point of view of the emperor Claudius at the end of his life, putting together his autobiography and his horrible family history. Lots of poisoning, orgies, and intrigue, betrayal, heartbreak, oracles, and people deciding just how many compromises they can stand to make. I’m not great at following all the ins and outs of the politics, but it doesn’t really matter. You just have to understand which people will do anything for power, and see everyone else eventually get squished. Lots of great acting, spectacular costumes, so sad and funny and terrifying. (Tony Soprano’s mother Livia is clearly a nod to the uber-ambitious wife of emperor Augustus.) I recall it has some very grim and gory stuff further on with Caligula, so viewer beware.

We’re watching this series on disc, but you can stream it in a few places (nowhere free currently, unfortunately).

And, for something totally different, we’re watching The Great British Baking Show, season 9, on Netflix.

We’re only about three or four episodes in, so please don’t tell me who wins! We finished up the previous season, and it was just delightful. Stressful! Always surprisingly stressful. But overall a lovely show, structured very differently from any American reality show. 

It starts out with 12 amateur (but extremely good) bakers who have to produce a series of pastries and other baked goods. Sometimes they have a chance to practice and develop their recipe ahead of time; sometimes the assignment is a complete surprise, they’ve never heard of it, and the recipes are vague and unhelpful. Sometimes they have to make a dozen, identical pieces of some relatively simple sweet; sometimes they’re expected to produce outlandish, elaborate edible projects like chandeliers or childhood toys that you can really play with. One baker is eliminated each week, so you really get to know them over the course of the show, and they each bring in their own traditions, ethnic backgrounds, aesthetic preferences, and neurosis. They do a great job of choosing a variety of contestants with different strengths and weaknesses and different kinds of appeal. They encourage and sometimes even help each other, and although the judges are sometimes stern and the pressure is intense, this isn’t a cruel show. We save it for Sundays, because it’s so pleasant and I don’t want to wear it out. 

They include short bits where the judges horse around with each other and do stupid little gimmicky jokes, and these are lame, but not too intrusive, and they focus mainly on the bakers and the baking. It’s all done outdoors under a giant tent, and the setting is breathtakingly lovely. (And yes, one of the hosts is the guy who plays Richmond on The IT Crowd.)

Listening to:

I’m not listening to anything! I have nothing. I’m listening to the dog making glorping noises with his stupid loose face and I’m going to lose my mind. What are you listening to? 

In which I contract driving madness

This is the story of how I contracted driving madness. It happened several weeks ago, but the pain is still fresh. 

To understand what really happened — to truly savor the full robust flavor of the drink I am about to proffer you — you have to understand that, the whole time everything I am about to tell you is going on, I am driving. I am driving all the time. All I do is drive. Driving is what I am. That’s all there is to me, anymore: Drivingness. 

The reason for this is that my husband and I decided, against our better judgment, that he should fly away on a business trip to the rather far-fetched-sounding state of Texas for four days. The reasons for this will become more clear as the story proceeds.

He used to travel a lot, just about every week, back when our family was young and I wasn’t as good as screaming, “YOU’RE NOT GOING ANYWHERE” as I am nowadays. We didn’t like that kind of life at all, and we decided not to do that anymore.

But we did decide he should go, just this once, and I would take care of things back home, mostly by driving. This is because we have six kids who go to four different schools in two different towns, none of which are in the town we live in; and three of our kids go to college in another town, but live at home, and they all work part time in town. We do have one extra car, and one of our kids can currently drive it, so that helps somewhat. That kid would do his driving, I would do my driving and my husband’s driving, and it would be a lot of driving, but we could do it. That was the plan.

Then I took a look at my calendar for the week he would be gone, and o! What a clever woman I am. I saw that, on the week I was solo parenting, in addition to all the usual trips and errands and chores and obligations and side quests, I had scheduled physical therapy for my hip, and a neurological evaluation for one of the kids, and I had, as a long-overdue birthday present, bought tickets to see an off-Broadway show in the next state, and I had also, this is true, signed up to cook an Italian meal in honor of St. Clare for 35 youth group kids. 

And we also had a driving test for one of the kids. Which in theory would come in handy eventually, but which at the moment felt like seeing someone drowning and quickly tossing them the blueprint for a boat. 

So I said to myself. I said. I can do this. We can all do this. All we have to do is keep our wits about us, stick to the schedule, go to sleep at a reasonable hour, remember not to pack any nuts in the school lunch, order some underwear for the child who mysteriously suddenly has none, remember to say our prayers before bedtime, and you know what will happen?

That’s right, your car will break down.

That’s right, the car you just put new front brakes and rear brakes and front struts into at great expense. That’s right, the car you just bought a few months ago, which is why your husband thought it was probably a good idea to go on this trip and maybe pick up a little extra money if possible, because we apparently bought a shiny red car-shaped money hole instead of a car.

So into the shop went the car. I, being a spoiled American, had an extra vehicle at my disposal, if you will recall. It is the vehicle that my three oldest children usually drive, and I am more than welcome to use it for MY driving. The only catch is that I must now drive the older children to and from the places they need to be. Which is EVERYWHERE, and very late at night indeed for a very old woman. It’s a good thing I already had physical therapy scheduled, because by the end of the first day of this driving schedule back and forth and back and forth and back and forth and back and forth and back and forth to get everybody where they needed to be, I was suffering from a third degree case of herniated vehicular sadbottom* and I was just plain gloomy about it, I really was. 

So we got through the day, and then I got up the next morning and man, I was on my game. I had clothes picked out, I had made hot cereal, I knew where everyone’s water bottles were, I was brushing hair left and right, writing checks, signing permission slips, shouting about deodorant, and I was just absolutely wowing myself. We left the house a spectacular four minutes early, and I shouted gleefully for everyone to get in the car, get in the car! Which they tried to do. But they couldn’t. Because the car I was driving was the car — I believe we’ve spoken of this car before — where the seat doesn’t super duper go up. It just stays down and looks stupid. And that means there aren’t enough seats for everyone. 

Oh children, get out of mommy’s car.

Children, get out of mommy’s sight, because mommy is going to have a little come-apart, just for one quick minute.

And so then, I got back to driving. Every so often, as I drove, I would call the mechanic, and they would tell me various interesting stories. First they would say it was the timing chain, which (I looked it up) is very bad indeed. Then they said, never mind, it was actually just some stupid little sensor and everybody was happy, and I could have my car back again, and it was only a little bit of money, as soon as they had a bay open to work on it. Then they changed their mind and said it was the chain thing again, and for some reason somebody had hidden the chain way back in the back of the engine, and darn if they didn’t have to take the entire engine out to get at it, and it was going to take twelve hours. I am not making this up, twelve hours of labor, and they would get it it as soon as a bay opened up. They also changed my oil. 

I forgot to go to the neurological evaluation. I just forgot. Sorry. I’m a bad mother. I rescheduled. How hard could it be? You kids are all nuts. There; you’re evaluated, okay? I’ll cook the youth spaghetti or whatever tomorrow. They can take it or leave it, the little jerks. St. Clare would understand. St. Clare will have a little come-apart with me. St. Clare got to stay in one place and nobody made her drive anywhere. 

I will be honest, my husband came home last night and was a little concerned to see that, while I was glad to see him, I have contracted a slight case of driving madness, and everything just seems funny to me now. There is no cure. Maybe next time, I’ll be the one to go to Texas. I won’t even need a plane. I’ll just get in my car and drive. 

*not an actual condition, it turns out, but still very uncomfortable

***

Image from PxHere

A version of this essay was first published in The Catholic Weekly on December 12,2021.

What’s for supper? Vol. 278: (val)Challah Rising

Happy mid-January! I don’t know about you, but I finally worked up the nerve to get up on the scale, and I have gained ten pounds over Christmas! Ten pounds, hooray! Wait, I mean, ten pounds, booooo.  And I’m very annoyed at myself. But I know how to lose it, so, away we go. 

Here’s what we had this week:

SATURDAY
Damien’s birthday!

The kids had, I think, chicken nuggets. The adults went to The Winchester, and it was good. 

SUNDAY
Linguine and ragù, bread

Damien made a beautiful savory pork and veal ragù using this Deadspin recipe. 

It’s always tasty, but this one was especially good. This recipe has hardly any tomato in it. Not that there’s anything wrong with tomato; it’s just very different from a typical red sauce with meat thrown in. Very different indeed.

MONDAY
Meatball subs, veggies and dip

My meatballs are like me, large, uninspired, and soft in the middle. I did throw a bunch of Worcestershire sauce in there to jazz them up, which resulted in them being salty. Hey, it’s hot meatballs in January. Nobody complained. 

Jump to Recipe

I’m pretty aggressively shoving vegetables back into our diet after a very vegless Christmas season. 

TUESDAY
Beef barley soup, challah

It was fuh-reezing out — actually far below freezing — and just raw and bleak and rotten, so a good day for a hearty soup and some bumptious, golden bread. 

This soup starts with carrots, onions, and garlic, and then beef, then tomatoes, then beef broth and wine and plenty of pepper, and then barley.

Jump to Recipe

I actually had a pouch of barley and lentils, and nobody noticed the lentils. I also added an extra cup of wine, which was not a bad idea. I forgot to take a photo, so here is some soup of ages past:

The day was frigid but sunny, so I put the challahs out for their second rise in a sunbeam on the table, where they all but rang a bell and demanded another strawberry daiquiri from the pool boy. 

They came out of the oven looking like respectable matrons, though

and everyone was pretty happy, and nobody pointed out that part of the middle was extremely damp and heavy and totally could have used another 6-7 minutes in the oven.

Next time I’ll bake it longer. I’m actually thinking of trying some different recipes, though. Here’s mine:

Jump to Recipe

The flavor is exactly what I want, and the texture of the bread inside is perfect (when it’s well-baked), but I would like the crust to be a little more crisp. Any recommendations? Or would it help to knead it longer or something?

WEDNESDAY
Pork bulgoki with nori and rice, sesame broccoli

It’s been a while! This is a cheap, easy Korean dish with lots of flavor and lots of heat. Literally “fire meat,” made with that wonderful gochujang, plus honey, sugar, garlic, and soy sauce, and whatever pork is on sale (you can use it on beef, too). I sometimes marinate ribs or chops and grill them whole, but today, I cut . . . some kind of giant pork hunk, I wasn’t paying attention . . . into thin strips.

I threw a bunch of onions and baby carrots in the food processor, rather than doing matchstick carrots like I usually do, and I liked it this way, with the carrots cut thin. Marinated several hours before stir frying on the stove in a little oil. 

Jump to Recipe

I also . . . and I still can’t even believe this  . . . did not crowd the pan when I cooked the meat. I used two big skillets and I cooked the food in batches, transferring it to a dish in the oven as it finished, so it had a chance to brown up a bit, and it didn’t end up coddling itself to death in its own moisture. 

I made a big pot of rice in the Instant Pot and roasted a tray of sesame broccoli, and served the meat with sheets of seaweed. You pull off a square of seaweed and use it to grab up a little meat and a little rice, and you pop the bundle in your mouth.

So tasty and lovely. You can also use lettuce instead of seaweed. If you made the gochujang sauce spicy, it’s definitely good to have something green to cool your tongue a bit. 

I also made a tray of sesame broccoli, easy peasy. 

Jump to Recipe

Few things give me more satisfaction than making three different dishes that are all hot and ready at exactly the same time. 

THURSDAY
Pizza

One cheese, one pepperoni, one olive, and one with feta, ricotta, fresh-shredded parmesan, olives, red pepper flakes, garlic powder and oregano, artichoke hearts, red onion, fresh garlic, and anchovies. The cat was watching closely and I realized I was blocking his food dish. Poor little kitty cat! So I moved the pizza aside. He promptly jumped up on the counter and ate an anchovy right off the pizza! I don’t know why this surprised me so much. I guess I spend a lot of time with the dog, who would have done exactly the same thing, except he would have been furtive about it. The cat is too dumb to be furtive. 

I also got the idea to brush the crusts with olive oil and sprinkle them with garlic salt. I got this idea from Domino’s. Domino’s has been on my mind lately because the only local one burned down last week (actually the bar next to it burned down, and the whole building is a total loss). Some people heard fire engine sirens, but others heard it for what it truly was: A shrieking judgment directly from heaven, calling down doom on the heads of disorganized moms who have been getting through the day by telling themselves that if it all goes to hell by 6 PM, we can just order Domino’s. 

Anyway, here is the pizza. It was delicious. Yes, I cut it like a sociopath.

The oil and garlic salt really didn’t make a difference on the crusts, though, to my disappointment. This may have been because I did it in the morning and the pizza had several hours to sit before it baked, so the dough had risen more than usual before baking, and maybe the effect was kind of dispersed. Next time, I’ll do it right before I put it in the oven. 

FRIDAY
Tuna noodle

The kids requested this when I was feeling weak, so I agreed. I actually kind of like this meal. I guess it’s mostly the draining of the tuna I resent. When I worked at Subway, we would drain vast quantities of canned tuna by squeezing it by hand in a giant colander. That was one of the best jobs I ever had. But I guess it was only fun to hand-squeeze tuna if I was getting paid. [makes note under “ideas for only fans”]

Well, here are the recipe cards for the week! I’m starting my second full day of not eating things just because they are sitting on the table and nobody else is eating them. Who’s with me?

 

5 from 1 vote
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Meatballs

Make about 100 golf ball-sized meatballs. 

Ingredients

  • 3 lbs ground meat (I like to use mostly beef with some ground chicken or turkey or pork)
  • 4 eggs, beaten
  • 2 cups panko bread crumbs
  • 4 oz grated parmesan cheese (about 1 cup)
  • 1/4 cup Worcestershire sauce
  • 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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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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Challah (braided bread)

Ingredients

  • 1.5 cups warm water
  • 1/2 cup oil (preferably olive oil)
  • 2 eggs
  • 6-8 cups flour
  • 1/4 cup sugar
  • 2 tsp salt
  • 1.5 tsp yeast
  • 2 egg yolks for egg wash
  • poppy seeds or "everything bagel" topping (optional)
  • corn meal (or flour) for pan, to keep loaf from sticking

Instructions

  1. In a small bowl, dissolve a bit of the sugar into the water, and sprinkle the yeast over it. Stir gently, and let sit for five minutes or more, until it foams.

  2. In the bowl of standing mixer, put the flour (starting with six cups), salt, remaining sugar, oil, and eggs, mix slightly, then add the yeast liquid. Mix with dough hook until the dough doesn't stick to the sides of the bowl, adding flour as needed. It's good if it has a slightly scaly appearance on the outside.

  3. (If you're kneading by hand, knead until it feels soft and giving. It will take quite a lot of kneading!)

  4. Put the dough in a greased bowl and lightly cover with a damp cloth or plastic wrap. Let it rise in a warm place for at least an hour, until it's double in size.

  5. Grease a large baking sheet and sprinkle it with flour or corn meal. Divide the dough into four equal pieces. Roll three into "snakes" and make a large braid, pinching the ends to keep them together. Divide the fourth piece into three and make a smaller braid, and lay this over the larger braid. Lay the braided loaf on the pan.

  6. Cover again and let rise again for at least an hour. Preheat the oven to 350.

  7. Before baking, make an egg wash out of egg yolks and a little water. Brush the egg wash all over the loaf, and sprinkle with poppy seeds or "everything" topping.

  8. Bake 25 minutes or more until the loaf is a deep golden color.

5 from 1 vote
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Gochujang bulgoki (spicy Korean pork)


Ingredients

  • 1.5 pound boneless pork, sliced thin
  • 4 carrots in matchsticks or shreds
  • 1 onion sliced thin

sauce:

  • 5 generous Tbsp gochujang (fermented pepper paste)
  • 2 Tbsp honey
  • 2 tsp sugar
  • 2 Tbsp soy sauce
  • 5 cloves minced garlic

Serve with white rice and nori (seaweed sheets) or lettuce leaves to wrap

Instructions

  1. Combine pork, onions, and carrots.

    Mix together all sauce ingredients and stir into pork and vegetables. 

    Cover and let marinate for several hours or overnight.

    Heat a pan with a little oil and sauté the pork mixture until pork is cooked through.

    Serve with rice and lettuce or nori. Eat by taking pieces of lettuce or nori, putting a scoop of meat and rice in, and making little bundles to eat. 

 

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Sesame broccoli

Ingredients

  • broccoli spears
  • sesame seeds
  • sesame oil
  • soy sauce

Instructions

  1. Preheat broiler to high.

    Toss broccoli spears with sesame oil. 

    Spread in shallow pan. Drizzle with soy sauce and sprinkle with sesame seeds

    Broil for six minutes or longer, until broccoli is slightly charred.