Author: simchajfisher

Fr. Luke Reese loses court appeal after savage beating; still calls himself priest in good standing

Fr. Luke Reese’s wife-beating conviction stands. Reese, Indiana’s first married Catholic priest, has lost his court appeal to overturn his conviction for confining and beating his wife in a jealous rage. Reese’s priestly faculties are suspended, but as of January this year, he is still referring to himself as “a priest in good standing,” according to court records we obtained.

A.G. Stockstill, Business Manager for the Personal Ordinariate of the Chair of St. Peter, which ordained Reese, stated in an email on Tuesday that Reese’s faculties were suspended in 2017, soon after his arrest. 

“Father Luke Reese was removed from ministry in the Ordinariate by Bishop Lopes on September 27, 2017, at which time his faculties were suspended.  Any further or permanent determination of Father Reese’s status as a priest is the competency of the Holy See,” Stockstill wrote.

But in recent court documents we obtained, Reese still describes himself as “a priest in good standing, although he is not active at this time.”

Reese was an Anglican priest who converted to Catholicism with his family and was ordained as a Catholic priest in the Ordinariate in 2016. He served as Parochial Vicar of Holy Rosary Church in Indianapolis until September of 2017, when he was placed on leave after assaulting his wife.

Reese was employed by the church as a priest for another six months after the arrest, until his conviction in March of 2018, according to court documents. In August of 2018, the Ordinariate said in a statement that “steps are being taken to change Reese’s status as a priest.” Parishioners of Holy Rosary said on social media that they believed Reese had been “defrocked.”

There has been no public announcement regarding Reese’s canonical status. The Ordinariate, which functions like an archdiocese, does not have a legal or canonical obligation to report or publicize the status of a priest. There may be an exception if a laicized priest is not complying with the requirements set out in the decree of laicization — for instance, if he is dressing as a priest or publicly celebrating sacraments after he has been barred from doing so. In that case, the bishop would probably inform the parish that the priest has been barred from functioning. 

The Ordinariate did not confirm or deny that there is an ongoing canonical penal process against Reese.

Reese is currently working as the manager of a seafood restaurant, according to court documents.

Reese was found guilty of one felony and two misdemeanors: One count of criminal confinement with bodily injury, one count of domestic battery, and one count of battery resulting in bodily injury. He appealed his conviction, and the appeal was rejected on May 22 of 2019.    

“The whole thing is my wife’s fault.”

In his appeal, Reese argued he was only trying to protect his wife because he thought she was suicidal. According to court documents, “Reese asserts that he was justified in committing the offense because he was simply protecting [his wife.]”

In other court documents we obtained, Reese stated, “I have never been
violent or abusive in any of my relationships or to my wife.”

Reese argued in his appeal that the court denied him due process by not preserving “photographs and text messages as evidence” that “could have been used to impeach [his wife’s] testimony as to the causes of her injuries and credibility in general.”

According to various court records, the photographs and text messages were on his wife’s phone, which he confiscated during the protracted assault. He gave the phone to his superior, Fr. Ryan McCarthy, pastor of Holy Rosary, when McCarthy visited the couple in their home after the assault, according to the appeal. McCarthy reportedly returned the phone to Reese’s wife a few days later. 

In his appeal, Reese argued that that the court “failed to establish that he had committed the offense knowingly.”

During the course of the assault, which lasted over twenty-four hours, according to court documents we obtained, Reese hit his wife in the stomach and head and punched her in time to heavy metal music while he drove her to her grandmother’s house to make her confess to wrongdoing. He hit her in the eye, confiscated her keys and phone, drove her to a cemetery, pushed her onto her knees on the marble floor of the sanctuary of the church, violently pulled her hair, applied pressure to her neck and threatened to choke her while they were in front of the altar, and shoved her against the church wall, according to the documents. He reportedly continued to punch, degrade, threaten and otherwise assault her when they finally reached their home.  According to court documents we obtained, Reese’s wife sustained permanent eye damage from the assault. 

Reese asserted in various documents we obtained that he was merely defending himself from aggression by his wife, and attempting to protect her from herself. Shortly after the assault, he stated, “This whole thing is my wife’s fault,” according to the documents.

Reese also argued in his appeal that “the State failed to present sufficient evidence to support his conviction for criminal confinement” and”failed to prove that his actions were done without [his wife’s] consent” and “failed to prove that he had caused any bodily injury to [his wife].”

The court rejected his appeal and affirmed his conviction on May 22, 2019. Reese was sentenced in August of 2018 to three years of home confinement with electronic monitoring. Two years of his sentence were suspended, and he will be on probation for one year.

Reese filed for divorce from his wife on December 19 0f 2017. The Reeses have been married for 26 years and have seven children, four of whom are minors.

Reese’s lawyer, Oliver Younge, did not respond to my call or email. 

How did the church respond to Reese’s behavior before and after the assault?

According to documents we obtained, Mrs. Reese said that, some time before the assault, Reese shared a website containing pornographic and white supremacist material with his then-teenaged son, and directed him to share it with his friends. The church responded by sending Reese to counseling. It’s not clear whether the Ordinariate, which is based in Houston, was informed of Reese’s behavior, or whether Holy Rosary of Indianapolis made decisions about how to manage Reese before the assault.  

According to the court documents, his wife says he psychologically abused her and their children and sexually abused her throughout their 26-year marriage. Mrs. Reese said her husband has been ousted from three churches due to his behavior. She said that he holds white supremacist, racist, and misogynist views which he has attempted to pass on to his older children, and she submitted to the court “letters from other individuals who supported these concerns about Mr. Reese’s character, beliefs and temper,” according to court documents.

According to the same documents, Reese had a long history of hitting his wife, making his children sit alone in a dark basement as punishment, threatening them with hell for not praying the rosary correctly, and subjecting the family to constant harsh criticism and ridicule.

According to court documents describing the assault, Fr. Ryan McCarthy, the pastor of Holy Rosary where Reese was Parochial Vicar, went to the Reese house the day after the assault and saw Mrs. Reese’s black eye and swollen mouth. In response, McCarthy “recommended that [Reese’s wife] stay somewhere else.” He also accepted the phone that Reese had confiscated from his wife. Days later, he returned the phone to Mrs. Reese.

After Reese was arrested, Fr. McCarthy announced in the church bulletin that Reese would go on “leave” that would last “at least a few months.” He admonished the parishioners, “mind your own business.” Although he had  seen clear evidence of a violent crime against Mrs. Reese, he announced “I am very grateful for Father Reese’s service to our parish. He will be greatly missed during this leave.” The day Reese was convicted, his parish offered Mass to commemorate the anniversary of his ordination. Reese’s name was not removed from the parish directory until after we broke the story of his arrest.

Although he defended Reese during and after his criminal conviction, there is no evidence that Fr. McCarthy faces sanctions by the diocese of Indianapolis or by the Ordinariate for his response. Parishioners on social media referred to McCarthy as a good and holy priest and called him a hero.

What has the Ordinariate learned?

The Ordinariate can ordain its own laymen as priests, but it primarily receives former Anglican priests and then forms and ordains them as Catholic priests. This was the case with Fr. Reese.

If an Anglican priest wants to join the Ordinariate, it’s not clear whether the Catholic Church does its own vetting process, or if it relies on the vetting the Anglican Church has already done. Because there is a dire need for priests, and perhaps as a courtesy to the Anglican Church, the Church may be tempted to hurry through the process. 

According to court documents we obtained, Reese’s wife asserts that, before he was ordained in the Ordinariate, “he has been ousted from three different churches due to his behavior.”

According to those document, “Ms. Reese reported [to the court that] Mr. Reese holds white supremacist and misogynous attitudes and that he is racist … Ms. Reese submitted letters from other individuals who supported these concerns about Mr. Reese’s character, beliefs and temper.”

I asked the spokesman for the Ordinariate whether the Ordinariate vets or screens candidates for the Catholic priesthood who have already been through the Anglican seminary, or whether it relies on the Anglican Church’s vetting process. 

I asked whether, in order to avoid future debacles like the Reese one, the Ordinariate will change its standards or process.

No one from Ordinariate responded. 

 

***

Our previous coverage of this story:

 Why the Fr. Luke Reese scandal is everybody’s business.

Will Holy Rosary be reconsecrated after desecration by Fr. Luke Reese?

Bishop Lopes’ statement on abuse fails to mention Luke Reese

No jail for Luke Reese after wife beating conviction

Luke Reese, married priest, convicted of beating his wife

Indianapolis priest charged with beating wife inside church

****
Image: Mug shot of Luke Reese courtesy of Fox 59 News; Coat of Arms of the Personal Ordinariate of the Seal of St. Peter via Wikipedia Alekjds [CC BY 1.0 (https://creativecommons.org/licenses/by/1.0)]

What’s for supper? Vol. 173: The pineapple gets the works

Today, I bought dental insurance. That has nothing to do with what’s for supper. I just wanted to tell someone. I’m pretty excited, as this is basically me and Damien:

SONY DSC

(Image by William Murphy via Flickr )

Why dental heath is not included in regular health, I’ll never know. I guess it’s because teeth are just inside your head and your skull, so how important could they be. Anyway. Onward! 

SATURDAY
Regular tacos

This is my meal when I’m feeling merciful toward the kids. No fermented vegetables, no sprouts, no seasonings with diacritical marks in their names. Just ground beef with orange powder from a little packet, sour cream, salsa from a jar, and shredded cheddar cheese. Completely unchallenging food has its charms.

I had to put greens on mine because I am a mom and that’s the rule.

SUNDAY
Spiedies, raw peppers, blueberry tart

This recipe is really, really good if you have the time to zest lemons and chop fresh mint and such, marinate the meat overnight, skewer it, and cook it over the coals. It’s still quite nice if you just slosh in a bunch of stuff, chop some cheap pork into chunks, let it marinate for a few hours, and shove it under a hot broiler.

Serve the meat on toasted rolls with a lot of mayo. It comes out tender, juice, and a little spicy. 

The original recipe is a NYT one which is currently behind a paywall. The quickie one I threw together was olive oil, lemon juice, red wine vinegar, kosher salt, oregano, crushed garlic, red pepper flakes. Basically Italian dressing but with extra lemon juice and red pepper flakes. 

For dessert, Clara made a blueberry tart. Every single last damn time I go to write “tart,” I type “tard” first. I choose to believe this is because I have watched so much Dr. Who, and not because I don’t deserve to live in the 21st century. Anyway, here’s the picture.

If you zoom in, you can see that I accidentally sprinkled yarrow pollen all over it while trying to get an Instaworthy photo. If I could figure out the right SEO for this post, I could probably form a partnership with Gwyneth Paltrow and pass it off as a cure for yarrow allergies, uterine prolapse, and ennui. 

Clara and I worked on this together, and it certainly did highlight the difference between our cooking styles; it certainly did. She is more of a “wait, stop, what is seven eights of a cup times two and a half?” baker, and I’m more of a “just mash faster, no one will know” baker.

Between the two of us, we came up with something tasty, anyway, although it was reluctant to leave the pie plate. To appease the Visigoths, we chose the kind of whipped cream that comes squirting out of a can.

I’ll get the recipe link from her when she gets home.

MONDAY
Chicken enchilada rice bowls, corn chips, pineapple

This meal looked better than it tasted. I was going for a “all the ingredients you love in Mexican food, but without a tortilla, for some reason” kind of meal. So I cooked up a pot of rice, then roasted some chicken with lots of chili lime powder. Then I cut up the chicken and cooked it again in green enchilada sauce from a can. I mixed together some black beans, chili beans, and diced tomato with chili peppers in it. We had limes, cilantro, sour cream, and shredded cheese, and corn chips.

It was. . . fine. I will just go ahead and make enchiladas next time. 

The exciting part was I finally bought a pineapple corer from Aldi for like $3, and it was so cool! I thought it would just extract the core so you can peel it and get rings, but it cores and peels it, and leaves you will a continues spiral of pineapple. Corrie and I made a video, and we hope it blows your mind. 

This is my first attempt at including a food video, and I hope it’s not terrible, because people keep telling me this is the only way to make some money, and if you can’t make money sharing a video of yourself testing a $3 pineapple corer, than is this even really America? 

TUESDAY
Pizza

Tuesday was the final school concert of the year. If you wish to hear my views on school concerts, I can make that happen. This time, I dropped the kid off, nipped over to the liquor store and picked up some liquid courage in small bottles, and zipped back to my seat before the curtain. And now I have a brand new plan for school concerts.

I made a few pizzas before I left. There was a limited edition “everything dough” available, so I got some. It wasn’t everything, per se, but it certainly had poppy seeds in it.

Oh. You know about the “Make me one with everything” joke, right? This remains my favorite moment ever recorded on video. Especially the part where he leans in and goes, “Know what I mean?”

It’s so beautiful. 

Oh, here are the pizzas. I only made four, for some reason. 

WEDNESDAY
Chicken burgers

What was I even doing on Wednesday? I think I was writing like a maniac while Damien brought Lucy to the pediatric endocrinologist and then rock climbing. And that’s what chicken burgers are for. 

THURSDAY
Deli sandwiches, fruit salad, chips, cookies

Actually, that was lunch. I had planned cumin chicken thighs, yogurt sauce, pita, and tabbouleh for supper, but in lieu of that, I took a nap, and everyone just ate more lunch. But what a lunch it was! One of my favorite families in the whole world, John and Aletheia Herreid and their wonderful kids were in town. The weather was great, Clara made a ton of cookies, we have a trampoline for bouncing and stream for floundering, John and my older kids swapped sketch books, Aletheia brought sunshine to the whole world as she so often does, and they brought cheese and beer and a luchador mask, and it was just swell. 

FRIDAY
Ravioli

Just frozen ravioli. Not one of my most thrilling culinary weeks, but it was a good week. And thorough. 

How to live with other humans (and find your missing shoe)

Sometimes what I want most of all is just to have a clean kitchen. Sometimes I feel very strongly that the kids should learn how to clean properly. Sometimes I simply ardently want to lie down, and the hell with the house. But I probably can’t have all three things I want: A well-cleaned house, kids that work hard, and a restful evening for myself. I have to pick one or two. When I ask myself what I truly want, then I usually know pretty clearly how I can achieve that one thing. But the answer is almost never, “I myself have no responsibility here.”

Read the rest of my latest for The Catholic Weekly. 

 
Image: Lady Elizabeht Paget, by Rex Whistler [Public domain], via Wikimedia Commons

Death for nonsense, death for love

How can I persuade your mind to accept something even your body has known since before it was born? The body knows that life is better than death. People who attempt to drown themselves will tie their own ankles together because they know that even in the very act of self-extinction, their bodies will fight hard to live. I wonder if we are on our way to reprogramming our brains to evolve past our body’s involuntary thrashing toward life. It does seem like we are trying.

Read the rest of my latest for America Magazine. 

I’ve been to eleven thousand school concerts, and I have something to say.

My late father-in-law leaned over and whispered, “This is the hardest part of being a parent.”

We were all in pain, physical and psychological; we were all chilled to the bone and exhausted beyond all reason. We felt as though we were losing our minds, as dismal, unintelligible noises assaulted our senses. We were all trapped, and no one knew when release would come. Worst of all, we had to keep clapping.

Yes, it was a school concert. This was sometime during the third hour of our exile in a school gymnasium. We manually held our eyelids open toward three fourteen-year-old girls making vaguely soprano whispering noises to the accompaniment of a sweating pianist. It was, if I recall, part of a salute to rockabilly in medly form. A medly which should have been called, “When Will Death Come?”

Well, my husband and I have witnessed nine out of ten kids sing their way through an awful lot of schools. Some of them had sensible, humane, even brilliant music directors, some of them . . . did not. We are proud of our kids, and we like them, and all. We support them, basically. Some of them are even kinda musical. But I have a thing or two to say. 

School concerts should not be three hours long. Never ever ever ever. I don’t care if it’s an excellent program bristling with stunning performances of world-class masterworks. IT SHOULD NOT BE THREE HOURS LONG. Anyone who has a school aged kid needs to be buying groceries, drinking gin, or asleep, and three hours away from doing those things is three hours too long. 

Songs should be age-appropriate. Since these are school children performing for their parents, exactly zero of the songs should be about sex or lust. You can get away with some innuendo in high school, but otherwise, basta. Let’s all get together and demand not to be put in a position where we look like a jerk for not wanting to clap after a nine-year-old girl belts out an anthem about her burning desires. 

And “dance teams” should be illegal. Hell damn fart. Where are the adults?

Kids shouldn’t have solos unless they are pretty good for their age. I realize this is crushingly harsh, and when I’m done with this essay I am going to go out and hit some flowers with my cane, but I still insist a solo is something you earn by being a little bit better than the other kids. I will make an exception if maybe a kid has overcome tremendous obstacles and has found a way to shine despite overwhelming adversity etc etc etc, and even though it’s not an objectively good performance, it really moves you. Fine. I just find it really hard to believe that all eleven terrible soloist are this particular type of shining star. I know these kids. They’re just regular mopes. Off the stage, mope. You dun sound so good.

Kids should perform things they are capable of performing, with maybe one or two “reach” numbers. If it’s the day before concert day and the sounds they’re producing make your skin crawl even mildly, go ahead and cut that number. Nobody in the audience is going to stand up and shout, “I say, choir master, I object! This program simply wasn’t long enough!”

If you let anyone beatbox, you should be shot. I don’t make the rules. 

The teacher does not get to perform. I’m sorry, am I your mom? Are we all your mom? No?  Well then! I guess we’ll just have to spend a moment of silence contemplating how sad it is that you ended up teaching the mouthbreathers in East Flupping Middle School chorus instead of dazzling Broadway, and then we’ll leave it at that, rather than enduring another encore of “How High the Moon” by Ms. Coulda Woulda Shoulda and Her Rather Startling Dress. 

If you want to include an emotional ceremony commemorating the special relationship the students have with the teachers, and you somehow didn’t do this during the rest of the entire year that you had together, you get three minutes. THREE MINUTES. When this folding chair has been biting into my thigh for over an hour already, my last remaining bit of patience will be entirely transformed into white-hot loathing if we have to pause the program while forty-three girls in heels they absolutely cannot manage pick their way across the risers and totter over to receive a carnation and a hug and an award for some choir in-joke, and then totter back while everyone giggles and claps and sighs. It’s not that I’m cold-hearted. It’s just that I hate you all so much. 

And what about the audience? Don’t they have any responsibility? 
Yes. They need to not sit there slowly and sensually scratching their husband’s back all throughout the show. Gah. 
 
Oh, and you can do a standing ovation if you want. I’m sitting down. I’m sitting down. 

What’s for supper? Vol. 172: Sweet sweet summertime (almost)!

Summer, almost! Summer foods, yes! Grilled corn, fresh fruit, fresh basil, smoked meats! I’m very excited about summer food. And other warm weather things.

Here’s what we ate this week:

SATURDAY
Hamburgers, chips

The local garden club had their annual sale and I stocked up on things that we all know are supposed to grow in this area, because that is where they are from, so there is no excuse. 

We had burgers cooked outside on the grill, which are the best burgers. Even better, burgers eaten outside while I squint menacingly at the stuff I just planted.

Mmmm, squinting. 

SUNDAY
Pizza and ice cream

On Sunday, we went to see my mother in the nursing home.

I got a bit of eye contact and she held my hand, which was more than I was hoping for. It is a beautiful spot on top of a hull, full of trees and birds. 

Then my father took us out for pizza and ice cream down by the river.

A good day!

MONDAY
Hot Dogs Of Many Nations, potato salad, sorta-elotes, fruit salad

You can sing “hot dogs of many nations” to the tune of “look for that silver lining” if you want to. Children find it very irritating and pretend they don’t hear you, but I know they hear.

I didn’t go all out and do all the possible hot dog toppings, but we had a good assortment of mustards and whatnot. I had a buffalo dog (blue cheese, hot wing sauce, and scallions) and Damien had a Chicago hot dog (chopped onion, pickle relish, pickled peppers, tomatoes, a dill pickle, mustard, and celery salt). 

Don’t they look nat-u-ral together? Just like two Essem franks should be. 

Dora made some tasty potato salad, and I put together strawberries, blueberries, and kiwi in this Walmart leaf dish which I’m inordinately fond of. It makes me feel like Mowgli.

I also got mangoes, but they were still hard as a rock.

Damien roasted the corn over the coals with the husks still on, which makes the corn tender and sweet. Then we sprinkled them with parmesan cheese and chili lime powder and squeezed on some lime juice. 

Next time, I want to roast the corn after shucking it, so it chars a bit, and maybe I will make up a kind of paste to rub onto the cooked corn. Anyway, first corn of the season a success!

And we went to the beach! Oh lovely beach. Here are some mermaids:


 

TUESDAY
Smoked roast beef sandwiches, chips, raw string beans

Damien actually did the roast beef the previous day in the smoker, while the hot dogs were cooking. He dried it off, slathered it with A1 sauce, then sprinkled it with chili, plenty of kosher salt, and some onion powder and garlic powder, and then he smoked it for two or three hours until the meat thermometer showed between 120-130, so it was rare. 

I sliced it as thin as I could, and it was fantastic.

The smoky flavor permeated the whole thing. I put pickled pepper rings on my sandwich. I mixed a little horseradish into mayo, and we toasted some kaiser rolls and I picked up some decent provolone from the deli. I have finally sadly concluded that Aldi provolone is the right color and the right shape and definitely the right price, but it doesn’t actually taste like anything at all. It’s not bad, so it’s not really convolone, but I guess overall a neutralvolone.

WEDNESDAY
Bacon-wrapped stuffed chicken, pasta salad

On my quest to insert every possible edible substance into chicken, this week’s installment turned out quite nicely. I cut the chicken breasts in half and folded each half over a scoop of jarred spinach artichoke dip, then wrapped each folded chicken breast in three strips of bacon. Tasty! Recipe card at the end. 

I laid out two strips of bacon and put the chicken on top of that, and spread a scoop of dip on top

then folded the chicken in half and wrapped the bacon up and over the top

and secured it with two toothpicks through the top. I was going to leave it at that, but I was afraid the dip would leak out when it cooked, so I took a third strip of bacon and laid it crossways over the top, then tucked the ends underneath. This made a nice little packet. 

I put the wrapped chicken on a rack on a pan lined with tinfoil. I hoped having the heat circulate underneath would make the bottom bacon cook well. It wasn’t flabby or gross, so that was good, but it wasn’t as crisp as you want bacon to be, either. 

Still a cute and tasty meal. This would be a great dish to make ahead and then shove in the oven later, if you have company. It wasn’t really hard to make, and I made the chicken and the pasta salad, start to finish, in under an hour. 

Ah, the pasta salad. For the first time in the history of my pasta salads, there was no leftover pasta salad. I used cavatappi, julienned sun dried tomatoes, feta cheese, freshly-grated parmesan . . . 

Wait. I just wanted to make sure you heart that. FRESHLY-GRATED PARMESAN. I like grating it big, almost shredded. It’s just so sharp and wonderful. Okay.

. . . and some raw kale just to show who’s boss around here, and some spicy dry salami bits, and a dressing I made from fresh basil, fresh garlic, olive oil, and a little red wine vinegar, and then just a little kosher salt. 

Next time I will make three times as much. It was a really zippy salad. I know this isn’t exactly a groundbreaking idea, but using fresh ingredients makes such a difference. 

THURSDAY
Bibimbap, mango

Benny has been asking for bibimbap, possibly mostly for the name, but at least partly for the rice and the egg. I made a slightly different sauce to cook the pork in this time, and I think I’ll stick with it. I’ll put the recipe at the end. I just dumped a hunk of pork in the Instant Pot with the sauce and used the meat button, then shredded it and cooked it a little longer. I think for texture I prefer pork that’s been cut into bits and then cooked on the stovetop, rather than shredded, but it was a good flavor. 

We got home late and I didn’t have a lot of fixings prepared, so I just made some rice, and we had pea sprouts, cucumbers, crunchy noodles, sesame seeds, and of course a runny fried egg on top. I had raw spinach and tabasco sauce with mine.

The mangoes I bought for Sunday finally ripened up, and they made a good accompaniment for this meal. Also a good meal to prep early (especially if you have two slow cookers) and then throw together at dinnertime, as long as you have time to fry a few eggs up. 

FRIDAY
Pasta, I guess?

I feel like I have put in my kitchen time this week, and now pasta will be fine. Gonna post this now and circle back later to put the recipe cards in. Tell me about your favorite things to do with roasted corn, though!

Print

Pasta Salad

Ingredients

  • 24 oz cavatappi or other pasta
  • 7 oz sun dried tomatoes (I like julienned)
  • 4 oz crumbled feta
  • 1 cup freshly shredded parmesan, loosely packed
  • lg handful kale, chopped
  • 6-8 oz dry salami, chopped

for the dressing:

  • 4 cloves garlic, crushed
  • 1 bunch fresh basil leaves
  • 1/2 cup olive oil
  • 1/8 cup red wine vinegar
  • kosher salt to taste

Instructions

  1. Cook the pasta in salted water and drain. 


    Make the dressing by whirring the basil and garlic in the food processor until you get a paste, then slowly add the olive oil and vinegar. If it's not thin enough, add more olive oil. 


    Mix the rest of the ingredients into the pasta. Salt to taste. 

Print

Korean sauce for bibimbap or other dishes with meat

A sweet, spicy, savory Korean sauce for cooking, marinating, or brushing on to grill. Susceptible to many adjustments if you like it sweeter or spicier, thicker or thinner. This recipe makes enough to cook 4-5 lbs of meat.

Ingredients

  • 1/2 cup gochujang (fermented pepper paste)
  • 1/4 cup sesame oil
  • 1/2 cup brown sugar
  • 1/4 cup soy sauce
  • 1/4 cup rice vinegar or plain vinegar
  • 5 cloves garlic, crushed

Instructions

  1. Blend all ingredients together. If you're cooking in the Instant Pot, you may want to add 1/4 cup water or so to make sure there is enough liquid to prevent burning. 

 

Print

Chicken stuffed with artichoke dip and wrapped in bacon

I mean. 
This is actually fairly easy to put together, and you can make it far ahead of time and then put it in the oven when guests come over. One large chicken breast yields two servings. 

Of course you can make your own spinach artichoke dip, but using jarred dip keeps it simple.

Ingredients

  • 6 large chicken breasts
  • 36 slices bacon
  • 2 cups spinach artichoke dip
  • salt, pepper, garlic powder

Instructions

  1. Line a large pan with tin foil and put a rack on it, so the bacon can drain while it cooks. 
    Preheat oven to 375.

  2. Cut the chicken breasts in half, so each one yields two flat breasts.

  3. Lay two strips of bacon side by side and lay a chicken breast on top of it. Spread a scoop of artichoke dip on the chicken.

  4. Carefully fold the chicken in half to enclose the artichoke dip. Then fold the bacon up and over the chicken. Secure it all with two toothpicks. 

  5. Take a third slice of bacon and lay it crosswise over the top of the chicken. Push it down onto the toothpicks, and carefully tuck the two ends underneath the chicken. 

  6. Cook the chicken at 375 for 25 minutes or more, until it is cooked all the way through. 

  7. If the bacon isn't browned sufficiently, turn on the broiler for a few minutes to finish it off. 

I’ll be in Princeton June 25 and 26 talking about Catholics and consent

I’m excited about these talks! On Tuesday, June 25, I’ll be leading a Theology on Tap evening hosted by Saint Paul Parish at the Triumph Brewery on 138 Nassau Street, Princeton. Doors open at 7 and the talk begins around 7:30, followed by a Q and A.

The talk will be a frank and practical discussion about how young (and older!) Catholics can navigate the idea of consent in romantic relationships. As Catholics, we reject the reductionist idea that consent is the highest good, but we must also acknowledge and prepare for the complicated situations we can find ourselves in as human beings who are not made of stone. 

Then I’ll be giving a more formal, sort of companion talk called “When Women Say Yes: How Mary Invented Consent” for the Adult Faith Formation program at the St. Paul Spiritual Center at 7 p.m. at 214 Nassau St. in Princeton. 

The description of that talk:

When the angel came to Mary, did he ask her to become the mother of God? Or did he tell her? It is called “the annunciation,” not “the invitation” or “the proposal.” If God didn’t give even the queen of heaven and earth a real choice about what would happen to her body, then how important can consent really be for regular old humans?

Hear how I worked through my distress over women’s apparent low standing in the eyes of God, and how I came out the other side understanding what consent really means, why it’s so important, how Mary basically invented it, and what the rest of us can hope for, including and beyond consent.

Hope you can make it! 

 

On Notre Dame, the seal of confession, and Esmerelda

Here’s some good news:

The French Senate voted to approve plans to rebuild the Notre Dame Cathedral and added a clause stipulating that it must be restored to how it was before the fire.

No greenhouses, no swimming pools, no holograms, no disco balls, just back the way it was, because the way it was was good. Even though the dreadful fire helped me remember that all temporal things will pass, and that Jesus is the remedy to all loss of every kind, I’ll be as glad as anyone to see good old Notre Dame restored. 
 
We’re certainly in need of some good news, some restorative news. As someone pointed out on Twitter, you know things are going poorly when America turns to a TV show about Chernobyl for escapism. 
 
As always, good news is where you can find it. As the never-ending misery of the sex abuse scandal never ends, but just keeps compounding and compounding, I’ve thought more than once: How good it is, how weirdly restorative, to be reminded so clearly what really matters. Jesus matters. The sacraments matter. The Gospel matters. Works of mercy matter. Everything else, no matter how entrenched and enmeshed it has become with our experience our faith — anything at all can become a distraction from what our faith truly is. So as painful as the 21st century has been, it’s also been clarifying, painfully restorative. It strips away the things we want so we can see clearly what we really need.
 
That’s what kind of century it is, not only in the Church. This is the year when a Texas woman, Teresa Todd, was driving along a road at night when, NPR reports, a young man ran out and pleaded for help for his sister, who was dying of dehydration and exhaustion. Todd stopped and let the man and his sister, Esmerelda, and their companion rest in her car while she texted a friend, who is legal counsel for the local U.S. Border Patrol, for advice on what to do next. 
 
Todd is now under federal investigation for human smuggling. Her phone was confiscated for 53 days, because of what she did.
 
“I feel like I did the right thing. I don’t feel I did anything wrong,” Todd said. And she is right. She was simply performing a basic corporal work of mercy. But her own government is telling her that, in order to be a good citizen, she should have kept on driving. They’re telling her it was wrong to stop and see what she could do for someone who was begging for help — that Americans obeying American law don’t do that kind of thing. That’s not who we Americans are.
 
 
This kind of law is clarifying. It’s the kind of law you cannot in good conscience obey — not as an American, not as a Christian, not as a human being. These laws help us remember who we are. The politics around immigration is just a distraction, and has nothing to do with your actual obligation when you have a live, dying human being named Esmerelda in front of you. 
 
There’s more. This is the year when laws that threaten the seal of confession may pass from rumor to reality. And dozens of priest and even, hallelujah, more than one bishop, have come out and said, “I will go to jail before I will obey this attack on our religious freedom.”
 
The proposed law is clarifying. It gets us to remember who we are and what we are supposed to be doing. Sometimes good times muddy the waters. Sometimes peace clouds our vision. So we have to have some restorative hard times to clarify things.
 
Can you not get me wrong, here? There are some things more cut and dried than others. Priests can never ever ever break the seal of confession under any circumstances. There’s no nuance, at all. Immigration is more unwieldy, and when we talk about how to manage it, sometimes good people come across as harsh and opportunists come across as merciful. It’s rare that it’s so black and white as a dying person directly in front of you begging for help. And the roof of Notre Dame is . . . a roof. Just a roof.
 

But as I said, good news is where you find it. It’s good practice to ask ourselves, “What would I do, if it were me? What should I do, and why?” If Notre Dame were remade into a temple to modernity, what would it do to my faith? If my son were a priest facing arrest, what would I tell him to do, and why? If Esmerelda’s brother staggered out in front of my car, what would I do?  Would I stop? 

This is what we’re talking about, when we talk about freedom of religion. It’s not the freedom to give political speeches in church, and it’s not the freedom to be tax exempt. It’s not the freedom to pass the laws we, as religious folk, think ought to be passed. It’s the freedom to follow Christ and to obey his commands, no matter what the cost. 
 
The truth is, we do have religious freedom. We always will. It’s just that we might be sent to jail for exercising that freedom.
 
And that is clarifying. 
 
****
 
 

The kingdom of God on Twitter

People can be savage to each other, hiding behind the security of the keyboard. They lash out for no reason at all, other than that they can get away with it. I’ve seen that happen. And people can be breathtakingly open and generous with each other, because when there are two more more people gathered together, even if it’s online, Jesus is there. I’ve seen that happen, too.

Read the rest of my latest for The Catholic Weekly.

 

What’s for supper? Vol. 171: A whole new world (feat. Chicken)

In this year of our Lord 2019, I, Simcha Fisher, am born anew, for it was on this week that I discovered how easy it is to stuff things inside chicken breasts. Interested, dear reader? Then READ ON. 

SATURDAY
Sugar rub chicken thighs, beer brats, chips and dip

Damien cooked stuff on the big grill he built out of cinder blocks. I’ll put his sugar rub recipe at the end. It makes extremely juicy chicken with a fantastic skin, with tons of warm, spicy flavor.  You can see that I did manage to include something green in this meal for once.

He made a ton of chicken, because he can’t help himself, and I ate them for lunch for several days.

He boils the brats in beer with onions, then grills them and also grills up the onions.

We ate outside after a long day of yard work. And that has made all the difference. 

SUNDAY
Caprese stuffed chicken breasts, salad, garlic bread

I was just delighted at how well this turned out. I saw the recipe in the NYT and tweaked it a bit. I’ll add a card at the end. Basically you cut open chicken breasts and stuff mozzarella, cherry tomato halves, and basil leaves inside, then brown them up a bit in olive oil and garlic, then finish cooking them in the oven. I used toothpicks to hold the edges together, and I was surprised at how well it worked.

I thought everything would fall out and it would be a yummy but ugly meal, but I worked slowly and didn’t crowd the chicken, and it turned out great, although there was a lot of liquid in the pan after baking, so next time I will use a pan with higher sides. 

I used the garlicky oil to make a sauce to spoon over it, and I actually thought the sauce was the star of the show. Would make a great bruschetta topping.

 

Damien thought it was a little too sweet, but I thought it was a nice complement to the chicken. The breasts were big ‘uns, so it was good to have a sauce so there were no bites without a lot of flavor. 

I used the oil and garlic I cooked the chicken in plus more garlic, and simmered it until I stopped worrying about food poisoning. Then I added several glugs of balsamic vinegar and the rest of the tomatoes, and simmered that until the vinegar got thick and the tomatoes fell apart and darkened. I scraped the pan to incorporate the browned bits of garlic and spooned this over the chicken, and served extra to sop up with the garlic bread. Smell this!

And now I’m thinking about all the other lovely things you could stuff inside chicken breasts. Maybe brie and apricots.  Maybe bacon and apple slices and cheddar. I need to make more friends just so I can stuff things into chicken breasts for them. If I really like them, I’ll remind them to take the toothpicks out before eating.

MONDAY
Korean beef bowl and rice, pineapple, snap peas

Apparently I haven’t made this dish in a long time, because everyone was just thrilled and delighted. I was really taken aback. I like this meal fine. It’s a bit sweet for my tastes, but I guess that answers why everyone else likes it so much. Recipe card at the end. 

This is definitely a good recipe to have in your back pocket. It comes together very quickly. Basically as long as it takes to brown up ground beef and cook a pot of rice, that’s how long it takes. I used fresh garlic and fresh ginger, but you can totally get away with using ground ginger and garlic powder. Increase or decrease the sugar and hot pepper flakes as you like. 

TUESDAY
Pork ramen with pickled veg

Another easy one, although you can certainly make it complicated if you add enough toppings. We had our with pork, soft boiled eggs, chopped scallions, pickled ginger, mushrooms in soy sauce, sesame seeds, pea sprouts, and pickled carrots and cucumbers, and a little hot sauce. 

I sautéed the pork in sesame oil, then cut it into slices and cooked it a little longer with some soy sauce. I’ll put the pickled veg recipe card at the end. 

WEDNESDAY
Wendy’s Copycat Harvest Chicken Salad 

Well, kinda. Wendy’s has greens, chicken, candied walnuts, blue cheese, cranberries, green and red apples, and bacon, and some kind of vinaigrette. I forgot about the bacon, and I didn’t candy the walnuts. In fact I burned them. Still a nice meal, and good for a day when people were going to be eating dinner at all different hours.

I made the chicken by drizzling it with olive oil and shaking a generous amount of lemon pepper seasoning over it and cooking it under the broiler, turning once. 

I snuck away and ate mine outside, even though it was drizzling. 

I chunked my plate on the table where I had been potting flowers, and then I thought, “Ooh, it looks like one of those real food blogger photos.” It also makes it appear that I was eating my supper with a trowel, which is sometimes the case; but today I did have a fork. 

I had mine with some diced red onion and just plain red wine vinegar for a dressing. Oh, and when I opened the little tub of blue cheese, Corrie gasped and said, “Ohhh, FANK you, Mama!” and gave me a hug. Kid likes cheese. 

THURSDAY
Sausage subs with sweet peppers

We had the final school concert of the year, so this was a good meal to prepare ahead of time and eat quickly before we left. I snacked so much, I didn’t even want a sandwich, but here are some cooking pics.

Corrie stirred in some jarred sauce, and I sliced up some mozzarella. 

I did give in to the little nagging voice in my head and look up whether charred foods really give you cancer, and it turns out scientists are currently fairly meh on the connection, so I shall continue to char. 

FRIDAY
Giant pancake and scrambled eggs

Do you know about giant pancake? You take the simplest kind of pancake mix, where you just add water, and you add enough water to the whole box to make batter. You can stir in blueberries or chocolate chips or whatever. Pour the batter into a buttered pan and bake at 350 for 15 minutes or so. Cut into wedges. GIANT PANCAKE. And that’s how you know your mother has had about enough. 

Okay, so tell me, what would you stuff inside chicken, given half the chance? You can use a pseudonym if you’d rather, but I really want to know. 

Here are the recipe cards:

Print

Smoked chicken thighs with sugar rub

Ingredients

  • 1.5 cups brown sugar
  • .5 cups white sugar
  • 2 Tbsp chili powder
  • 2 Tbsp garlic powder
  • 2 tsp chili pepper flakes
  • salt and pepper
  • 20 chicken thighs

Instructions

  1. Mix dry ingredients together. Rub all over chicken and let marinate until the sugar melts a bit. 

  2. Light the fire, and let it burn down to coals. Shove the coals over to one side and lay the chicken on the grill. Lower the lid and let the chicken smoke for an hour or two until they are fully cooked. 

 

Print

Caprese stuffed chicken with garlicky tomato balsamic reduction

This dish doesn't require a lot of skill to make, but it's a bit time consuming, especially if you're making a lot of it. But it's packed with flavor and pretty impressive to look at. Serve with garlic bread to sop up any extra tomato sauce. 

Ingredients

  • 12 boneless chicken breasts (one per person)
  • large bunch of basil, stems removed
  • 2 lbs mozzarella in 1/4 to 1/2 inch slices
  • 2-3 pints cherry tomatoes or other tomatoes, halved or sliced
  • salt and pepper
  • olive oil for cooking
  • 8-10 cloves garlic, sliced or minced

For the balsamic reduction (sorry, the proportions are just whatever you like)

  • the leftover oil you cooked the chicken in. Pour off some if it seems like too much.
  • balsamic vinegar
  • whatever tomatoes are left
  • 4-5 garlic cloves, sliced or minced

Instructions

The chicken:

  1. Trim the fat off the chicken, dry it, and slice a pocket into each breast, not cutting all the way through.

    Sprinkle all over with salt and pepper

    Stuff a slice or two of cheese, a few basil leaves, and 3 tomato halves or slices into each breast.

    Try to pull the edges together to enclose the stuffing. You can secure it with a few toothpicks, but don't forget to warn people!

    Preheat the oven to 400.

    Heat up the olive oil in a skillet and sauté the garlic until it's slightly browned.

    Add the chicken, a few breasts at a time, leaving plenty of room, and brown them lightly on both sides, turning carefully. They won't be cooked all the way through. It's great if some garlic sticks to the chicken!

    Transfer the chicken to an oven pan and cook for about 20 minutes until they're cooked all the way through. Turn on the broiler for the last few minutes if necessary to brown up the tops.

For the balsamic reduction, to spoon over the chicken:

  1. While the chicken is in the oven, continue cooking the oil and garlic that you cooked the chicken in, adding more garlic if you like, and simmer for a while until you stop worrying about food poisoning. Then add several glugs of balsamic vinegar and the rest of the tomatoes, and simmer until the vinegar reduces and the tomatoes fall apart and darken. Scrape the pan to incorporate the browned bits of garlic. Serve this over the cooked chicken. Comes out very sweet.

    Serve with garlic bread with any extra balsamic tomato sauce

Recipe Notes

12 boneless chicken breasts

large bunch of basil

2 lbs mozzarella, sliced

salt and pepper

olive oil

8 cloves of garlic, sliced or minced

2-3 pints cherry tomatoes (or other tomatoes)

for the sauce:

more garlic if desired

balsamic vinegar

the rest of the tomatoes

Trim the fat off the chicken, dry it, and slice a pocket into each breast, not cutting all the way through.

Sprinkle all over with salt and pepper

Stuff a slice or two of cheese, a few basil leaves, and 3 tomato halves or slices into each breast.

Try to pull the edges together to enclose the stuffing. You can secure it with a few toothpicks, but don't forget to warn people!

Preheat the oven to 400.

Heat up the olive oil in a skillet and sauté the garlic until it's slightly browned.

Add the chicken, a few breasts at a time, leaving plenty of room, and brown them lightly on both sides, turning carefully. They won't be cooked all the way through. It's fine if some garlic sticks to the chicken!

Transfer the chicken to an oven pan and cook for about 20 minutes until they're cooked all the way through. Turn on the broiler for the last few minutes if necessary to brown up the tops.

While it's cooking, continue cooking the oil and garlic that you cooked the chicken in, adding more garlic if you like, and simmer for a while until you stop worrying about food poisoning. Then add several glugs of balsamic vinegar and the rest of the tomatoes, and simmer until the vinegar reduces and the tomatoes fall apart and darken. Scrape the pan to incorporate the browned bits of garlic. Serve this over the cooked chicken. Comes out very sweet.

Serve with garlic bread with any extra balsamic tomato sauce

5 from 1 vote
Print

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.

 

Print

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.