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Who’s in charge of Fr. James Altman?

IMPORTANT UPDATE: I made some pretty serious mistakes about canon law in this essay. You can read my correction here. I apologize for my errors and my rashness. I hope there is still some good to glean from my original essay, below, but you can judge that for yourself. 

A fundraiser for Fr. James Altman has raised over $100,000 for legal fees to defend him against  . . . being Catholic, as far as I can tell. 

Fr. Altman announced in his pentecost homily on May 23 that Bishop William Callahan asked him to resign as pastor of St. James the Less in La Crosse, but Fr. Altman doesn’t wanna. You can watch his homily here:

Fr. Altman has enjoyed a bubble of internet fame by promoting a hodge-podge of far right conspiracy theories in his sermons, in his church’s bulletin, and in independent videos and podcasts. He’s referred to people who support mask mandates as “Godless vermin.” He’s defied local ordinances about covid safety, and he has a long track record of saying cruel and outrageous things (a few examples: women can’t preach because all they’re concerned with is questions like, “Does this dress make me look fat?” whereas men want truth and straight answers; and the Warsaw Jews brought the holocaust on themselves by not fighting against abortion. There is more, but I don’t have the heart to keep hunting.)   

Why am I writing about this, rather than just shaking my head and minding my business? Normally I have no patience with people who spend their days amplifying ideas that disgust them. Unless you’re gathering information to make a specific argument, or building evidence to make a specific a case, then what’s the point? You’re just whipping up a froth of rage that will lift you up over the meaningful things that rightly demand your attention in your actual life. So I try not to reflexively engage in that.

But I guess I still have a little pocket of naïveté, because even though I’m not shocked by any of the ugly, awful things the guy has said, I am shocked by his open defiance of his bishop (who is, after all, not asking him to sin). This priest is apparently going to accept money to hire a canon lawyer to try to force the bishop to let him remain pastor of a church. I’m not an expert in canon law, but this strikes me as utterly scrambled incoherent nonsense. If he rejects the authority of the bishop, and he’s directed his flock to reject the authority of the pope (which he’s done), then who will he appealing to, exactly, by hiring a canon lawyer?  Who does he imagine is in charge? 

This is a dude who thinks a lot of things are diabolical. Being a democrat damns you to hell; wearing a mask is demonic; pretty much anything that he doesn’t like is either from hell, or will send you straight to hell. Fine, this is normal far right rhetoric.

But even if you believe he’s right about that stuff, how are you gonna say “I don’t have to listen to my bishop, but I’ll fight him until I can get what I want” . . . and then go into the confessional and tell someone it’s a sin to use a condom, or skip mass, or be a woman priest, or anything? How are you gonna pick and choose when obedience matters, without capsizing the whole ship? Either we have to do what the Church tells us to do, or we don’t. And if we don’t, then why are we here? Why is a man who rejects obedience asking people to call him “father?”

Show me a saint who rejected obedience, whether the person in authority was just or unjust. Show me a saint who set an example of defiance to a legitimate church authority, or any legitimate authority who wasn’t asking them to sin. 

Or, show me that time that Jesus was condemned to suffer and die, and rather than submit to the Father in obedience, he raised a bunch of money for a lawyer so he could keep on making podcasts. 

Look, I haven’t made it any secret that I’m feeling disenchanted with my faith these days (I know, so original). Things that used to make perfect sense feel sketchy and wobbly to me, and things that used to seem beautiful look dumb and pointless half the time. I’m clinging by my nails, here. But I’ll tell you what, I may be disenchanted, but I’m not a freaking idiot. I know who I am, and how unreliable I am. I know what happens if I make up the rules according to what suits me. I know where that path leads. I’ve smelled the smell that comes from that place where the worm dieth not. I know that worm, and I know how he likes to make you think you’re a hero for doing whatever you want. And I know what happens next.

If I want the strength of the Eucharist and the sweet relief of confession, the sanity and coherence of the Gospels, the beauty and splendor of the truth, it’s a package deal. I can’t pick and choose. So I obey the church, as best I can. And when I don’t obey, at least I know that I’m the one who’s out of line. 

Obedience sucks. Jesus obeyed the Father. It sucked. But it worked out, because God is God and God made the Church and that’s how it works. Obedience is central to our faith.  Every Catholic has someone to obey. It’s true of Fr. Altman, it’s true of pro-abortion Catholics, it’s true of Fr. Altman’s bishop, it’s true of the poor saps who sit in the pew and listen to him tell you who to hate and why and send him money so he can keep doing it. Every single person from every walk of life in the Church has someone to obey. Nobody’s exempt from obedience, unless you’re being asked to sin.

If you’re a priest and you’re not obeying your bishop, that doesn’t mean you’re independent or brave or bold. You’re still obeying.  You’re obeying the one who said “non serviam.” And I don’t mean that as a rhetorical “gotcha.” I’m gonna pray for Fr. Altman, because disobedience is literally Satanic. 

 

***
Image: Fr. Altman (Screenshot from video embedded above)

What’s for supper? Vol. 252: The bright-eyed marinator

Apparently it’s Friday! Here’s what we cooked this week:

SATURDAY 
Meatball subs

Had my sub outside with a short, chatty person who, after a rather violent bath, was drying her hair in the setting sun. 

I could try to pass off that sub as the sub that a silly child has clearly started eating sideways, but in fact that is my sub.

Damien made the meatballs. He uses the same recipe I do,

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except he’s much, much better at seasoning meat than I am, and they turned out very yummy indeed. 

SUNDAY
Beef gyros

This is it. This is the simplest, tastiest gyro marinade yet.

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It’s just olive oil, lots of garlic, fresh mint, oregano, and paprika, and salt and pepper. The wild mint has come up in the yard, so I added a big bunch chopped up. 

I don’t remember how I cooked the meat. Maybe I seared it and then roasted it, or maybe I just roasted it. It sliced up beautifully rare and juicy.

I served it with fries and sliced cucumbers and tomatoes and plenty of spicy yogurt sauce, and a little hot sauce. Three of the kids spontaneously said it was good! I don’t know if you realize what a dazzling triumph that is for me. 

I took some of the marinade and added it to some plain Greek yogurt, for a zippy dipping sauce. I also made my usual yogurt sauce, with fresh garlic, pepper, salt, and lemon juice. This is definitely the recipe I’ll be using from now on. 

MONDAY
Cumin chicken and chickpeas with yogurt sauce, pita, and red onion salad

An easy, very appealing one-pan meal I haven’t made in some time. You marinate the chicken thighs in a cumin yogurt sauce for several hours before cooking, then just spread it out on a pan with some seasoned chickpeas, and away it goes. The meat is SO juice and the skin is SO crisp and tasty. You really must try it. 

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Really lovely with some fresh pita bread, garlicky yogurt sauce, and red onions and cilantro with lemon juice.

Great for people who like middle eastern food, but mild enough for people who don’t especially. 

TUESDAY
Kielbasa, cabbage, red potatoes; green beans

Another easy one-pan meal (or two pans, as the case may be)

I normally flip the components halfway through cooking, but skipped it this time, and that was a bit of a mistake. The kielbasa got a little burnt on bottom, and the cabbage was a bit flabby, but that was my fault, not the recipe’s.

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I usually make a mustard sauce with honey and wine vinegar and fresh garlic, but also skipped that, and put out a bottle of some kind of fancy trick mustard from Aldi.

Not bad at all. It was a hot, salty meal that you could easily eat with a fork, and I had no complaints. 

WEDNESDAY
Beef and broccoli on rice, red bean buns

Another surprisingly popular meal! I followed the marinade recipe from Damn Delicious to the letter, so I didn’t bother writing up a recipe card (which I generally only do if I alter the recipe). Slightly spicy (courtesy of sriracha and hot pepper flakes). The sauce didn’t thicken, but I wasn’t expecting that. My sauces just don’t thicken. I accept this. Yes, I used corn starch.

The pictures turned out bad, but it was a pretty dish, as well as tasty.

I had some bean buns in the freezer, that I grabbed when we ventured into a different supermarket a few weeks ago. I wasn’t really sure how to cook them, so I put them in the Instant Pot on the rack with a cup of water and set it to high pressure for 8 minutes. I also wasn’t really sure how they were supposed to taste, but that worked well enough, although I crammed twelve of them in there, so they stuck together a bit. 

What do you normally eat bean buns with? Are they an appetizer? These were sweet. I’m still very much a country mouse and don’t know much about other cuisines. 

THURSDAY
Chicken nuggets/supermarket sushi

I’ve spared you all the details of how busy we’ve been this week, but suffice it to say the schedule made me cry more than once, and also the car broke down again because of course it did. Hence Thursday’s meal. I accidentally bought something called “teriyaki chicken sushi,” which is an abomination. I mean, I ate it, but still. 

FRIDAY
Domino’s, and cake 

Today is Benny’s first communion and Benny, Irene, Lucy, and Sophia’s confirmation! There’s a long sad story about how we kept traveling over diocesan lines right when various parishes were switching order of sacraments, and then when we got caught up, we got covid symptoms and had to stay home. So we’re finally finally getting this done, and then having cake and pizza. Clara made this pretty “stained glass” cake:

We make this by covering a cooled cake with royal icing, which gives you a flat, dry surface to work on.

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Then you make your stained glass design with black icing (you can plot out the design with a toothpick first), then carefully fill in the spaces between the lines by spooning in jellies and jams of various colors. You can whip up the jelly with a little water to make it more spreadable. Very handy for people who have a lot of sacrament parties. 

And that’s it! 
 

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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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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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Cumin chicken thighs with chickpeas in yogurt sauce

A one-pan dish, but you won't want to skip the sides. Make with red onions and cilantro in lemon juice, pita bread and yogurt sauce, and pomegranates, grapes, or maybe fried eggplant. 

Ingredients

  • 18 chicken thighs
  • 32 oz full fat yogurt, preferably Greek
  • 4 Tbsp lemon juice
  • 3 Tbsp cumin, divided
  • 4-6 cans chickpeas
  • olive oil
  • salt and pepper
  • 2 red onions, sliced thinly

For garnishes:

  • 2 red onions sliced thinly
  • lemon juice
  • salt and pepper
  • a bunch fresh cilantro, chopped
  • 32 oz Greek yogurt for dipping sauce
  • 3 cloves garlic, minced or crushed

Instructions

  1. Make the marinade early in the day or the night before. Mix full fat Greek yogurt and with lemon juice, four tablespoons of water, and two tablespoons of cumin, and mix this marinade up with chicken parts, thighs or wings. Marinate several hours. 

    About an hour before dinner, preheat the oven to 425.

    Drain and rinse four or five 15-oz cans of chickpeas and mix them up with a few glugs of olive oil, the remaining tablespoon of cumin, salt and pepper, and two large red onions sliced thin.

    Spread the seasoned chickpeas in a single layer on two large sheet pans, then make room among the chickpeas for the marinated chicken (shake or scrape the extra marinade off the chicken if it’s too gloppy). Then it goes in the oven for almost an hour. That’s it for the main part.

    The chickpeas and the onions may start to blacken a bit, and this is a-ok. You want the chickpeas to be crunchy, and the skin of the chicken to be a deep golden brown, and crisp. The top pan was done first, and then I moved the other one up to finish browning as we started to eat. Sometimes when I make this, I put the chickpeas back in the oven after we start eating, so some of them get crunchy and nutty all the way through.

Garnishes:

  1. While the chicken is cooking, you prepare your three garnishes:

     -Chop up some cilantro for sprinkling if people like.

     -Slice another two red onions nice and thin, and mix them in a dish with a few glugs of lemon juice and salt and pepper and more cilantro. 

     -Then take the rest of the tub of Greek yogurt and mix it up in another bowl with lemon juice, a generous amount of minced garlic, salt, and pepper. 

 

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One-pan kielbasa, cabbage, and red potato dinner with mustard sauce

This meal has all the fun and salt of a wiener cookout, but it's a tiny bit fancier, and you can legit eat it in the winter. 

Ingredients

  • 3-4 lbs kielbasa
  • 3-4 lbs red potatoes
  • 1-2 medium cabbages
  • (optional) parsley for garnish
  • salt and pepper and olive oil

mustard sauce (sorry, I make this different each time):

  • mustard
  • red wine if you like
  • honey
  • a little olive oil
  • salt and pepper
  • fresh garlic, crushed

Instructions

  1. Preheat the oven to 400. 

    Whisk together the mustard dressing ingredients and set aside. Chop parsley (optional).

    Cut the kielbasa into thick coins and the potatoes into thick coins or small wedges. Mix them up with olive oil, salt, and pepper and spread them in a shallow pan. 

    Cut the cabbage into "steaks." Push the kielbasa and potatoes aside to make room to lay the cabbage down. Brush the cabbage with more olive oil and sprinkle with more salt and pepper. It should be a single layer of food, and not too crowded, so it will brown well. 

    Roast for 20 minutes, then turn the food as well as you can and roast for another 15 minutes.  

    Serve hot with dressing and parsley for a garnish. 

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Marinade for beef gyros

enough for 4-5 lbs of meat, plus a little extra to mix into yogurt sauce if you like

Ingredients

  • handful fresh mint, chopped fine
  • 1 head garlic, minced or crushed
  • 1-1/3 cups olive oil
  • 4 tsp dried oregano
  • 2 tsp paprika
  • kosher salt and pepper to taste

Instructions

  1. Mix all ingredients together and marinate meat. If you like, take a few spoonfuls of the marinade and mix it into 2-3 cups of Greek yogurt with a little water, for a sauce.

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Royal icing

An icing that dries hard, so you can use it to glue pieces together, or use as a flat surface to decorate. Add less sugar to make it thinner and pour over cookies or petits fours; add more sugar to make it more thick for spreading or piping. It will be stiff enough to decorate over within about half an hour, and it will be like cement in four hours.

Ingredients

  • 4 egg whites
  • 6 cups confectioner's sugar, sifted
  • 2 tsp lemon juice

Instructions

  1. In an electric mixer with a whisk attachment, whisk the egg whites on high until they are opaque and foamy.

  2. Add the sugar a little scoop at a time, continuing to whisk on high. Add the lemon juice.

  3. Keep whisking on high until the icing is as thick as you want it. Adjust how much sugar you add to make it as thick as you want.

  4. Keep the icing covered tightly, with plastic wrap touching the icing, until you're ready to use it because it starts drying out immediately.

When neuroscience discovered hardness of heart

Does lying become easier with practice?

Common sense and experience say, “Of course,” and now some neuroscience researchers agree with that assessment. In Aeon, Neil Garrett of Princeton describes how he and three other researchers tested a group of people to see whether and how they could be acclimated to dishonesty. Here’s how the study worked:

“We had participants lie in an fMRI scanner and send messages to a second person, who sat outside the scanner, by entering keyboard responses. Participants were instructed that their responses would be relayed via connected computers. In some stages of the task, participants had repeated opportunities to make their messages dishonest in order to earn additional money. Importantly, they could be as dishonest as they wanted to – it was entirely up to them and could vary from message to message. This allowed us to see if the messages were equally dishonest, or if there was a change in people’s willingness to be dishonest over time.”

They discovered, as expected, that people initially had a strong emotional and neurological response to lying; but as they continued to lie, they felt less and less of a physical emotional response (flushed cheeks, racing heart) and, accordingly, their brains’ amygdalae responded less and less.

The study is especially interesting because the participants’ brains were reacting not to conditions outside their control, but to their own free choices. So, yes: Lying gets easier with practice.

It’s hard to know what to say about a study like this, other than, “Well, duh.” We’ve all seen this phenomenon. The first time we do something wrong, it feels wrong, and it feels bad. The second time we do it, it doesn’t feel great, but there’s less of a hurdle. The third and fourth time, it becomes even easier and less troubling. And eventually, with practice, we can barely remember why we thought the behavior was wrong in the first place, much less muster up any enthusiasm for quitting it – especially if we think we’re getting away with it. As any alert human knows, consciences are shallow wells, and run dry quickly if they’re not replenished.

The Church already has a word for this phenomenon, even if she hasn’t specified which region of the brain does the legwork. It’s called “hardness of heart,” which leads to vice, or a habit of sin, and it first rears its head in Genesis. It’s only a few chapters from Eden to the Flood. Vice is very efficient. Sin clears the way for more and more sin to roll through on more and more level ground.

Not only does sin become easier, but it becomes easier to commit worse sins. The researcher in the “dishonesty” experiment noted that, after a few repetitions of dishonesty,

“eventually, the door flew open: they could be much more dishonest than at the beginning, but with increasingly limited emotional sensitivity.”

And the Catechism nods gravely:

 

“Deliberate and unrepented venial sin disposes us little by little to commit mortal sin.”

The author in the study says,

“This study might suggest a pessimistic view of humanity, with everyone gradually becoming emotionally null to bad behavior, more corrupt and more egotistical. But that’s not the only way to see these results. One positive message to take away is that emotion plays a crucial role in constraining dishonesty. Perhaps that means a solution to dishonesty is available: strong emotional responses in situations where dishonesty is a temptation could be reinstated so as to reduce one’s susceptibility to it.”

I don’t mean to be rude; but again, I say unto you: DUH. The Church is way ahead on this one, too. Why do you suppose we confess our sins out loud to a priest? It’s not because the Church wants to humiliate or discourage the penitent, but because she is well aware that strong emotional responses reduce one’s susceptibility to temptation. It grabs our attention when we have to kneel in a little box and croak out loud, “I hit my little sister” or “I masturbated to porn” or “I stole five dollars from the cash register.” It reignites that healthy, desirable emotion of shame and revulsion, which makes it easier to resist doing those things again.

(Of course confession also offers forgiveness and grace, which strengthen our souls and reunite us with God! But I’m speaking here only of the psychological effect of confession, as it’s intended to work.)

The researcher continues:

“There have also been a number of behavioral interventions proposed to curb unethical behavior. These include using cues that emphasize morality and encouraging self-engagement. We don’t currently know the underlying neural mechanisms that can account for the positive behavioral changes these interventions drive. But an intriguing possibility is that they operate in part by shifting up our emotional reaction to situations in which dishonesty is an option, in turn helping us to resist the temptation to which we have become less resistant over time.”

He is right again. “Cues that emphasize morality and encourag[e] self-engagement” are, for Catholics, things like reading the Bible, praying sincerely to God and the saints, doing penance, spending time with other Catholics who share your values, talking and reading about the Faith, receiving the sacraments regularly, and actively and consciously pursuing virtue, rather than just trying to avoid sin. These behaviors are all “cues” that bolster that emotional/neurological response, making it easier for us to be honest rather than dishonest.

Now, we can approach these actions as “positive behavioral changes” which we hope will stimulate emotional responses which will, in turn, engage certain areas of our brains, making it easier for us to do what we perceive as moral. But the question is, Why? Why go to all that trouble to manipulate your own brain?

You could say that it’s an evolutionary imperative, something we do because society rewards us for behaving in ways that are sometimes mutually and directly beneficial to those involved, and sometimes beneficial to the survival of the species.

Or, you could say that our eternal Father created us to love him and serve him in this world and to be happy with him forever in the next, and that his Son gave us the Church and the sacraments to help us find our way back home, under the guidance of the Holy Spirit.

The two realities, neurological and spiritual, do not oppose or negate each other. When we discover how our brains actually function in response to the world, this is not proof that there is no soul, or no such thing as objective morality. But recall the scene in C S Lewis’ The Dawn Treader, where Eustace (converted, but still habituated to certain patterns of thinking) says,

“In our world, a star is a huge ball of flaming gas,” and Ramandu responds, “Even in your world, my son, that is not what a star is but only what it is made of.”

Practice habituates us to sin, deadens our consciences, reduces our horror of evil, accustoms us to vice – or, if you like, neurally adapts us, making us less sensitive to stimuli after repeated exposure. Either way, thank God we have the sacramental means to fight back.

***
Image by pramit marattha from Pixabay
This essay was originally published in a slightly different form in The Catholic Weekly in 2017. 

What’s for supper? Vol. 250: Flandemic!!1!

Look, it’s Vol. 250! A few months ago, when I noticed this milestone was coming, I decided to do something really special. Then I forgot about it and just kept on cooking stuff. So here we are. 

Today’s post does include two vidyas: One of me thumping the side of my very first flan, to see if it ripples in waves, or wobbles as one; and one of me attempting to turn said flan out of the pan. Stay for the flan drama, which includes schlorping!

Here’s what we ate this week:

SATURDAY
Smoked ribs and brats; spicy Asian coleslaw

Damien got a new smoker to replace the one that was essentially a rusty garbage can. He christened it with these wonderful smoked ribs, while several of the kids and I went to explore Madame Sherri’s castle and forest. There is a short loop trail and a longer loop trail, so we chose the short one, hiked half of it, somehow looped into the long one, did the entire thing, rejoined the first one, and finished that. I think. There was a mountain involved. In my defense, I am stupid.

Anyway, we did get back home eventually, and there were these magnificent ribs waiting for us: 

He made three racks of ribs, and also smoked a bunch of beer brats, too. We had leftover spicy Asian coleslaw from last week , so that rounded out the meal. 

Absolutely delicious. I’ll put the recipe card at the end. 

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SUNDAY
Hot dogs, fries

Nothing to report. I don’t even remember what we were doing on Sunday. Something strenuous, no doubt. 

MONDAY
Caprese chicken burgers, broccoli and dip

Elevate that chicken burger! Plenty of balsamic vinegar and olive oil, kaiser rolls, and tomatoes and basil. 

I forgot to get cheese, but nobody noticed. 

TUESDAY
Salad with chicken, strawberries, feta, and walnuts

Here I would like to pause and congratulate myself for serving all the meals this week in the correct order. I had tomatoes, basil, strawberries, and (as you will see) avocados and mangoes, and we ate everything when it was ripe.  I’m just patting myself on my back for this achievement. And it’s easy, too, ever since I grew this third Pfizer arm. *pat pat*

Anyway, broiled chicken breast with salt, pepper, and garlic powder; strawberries, feta cheese, red onions, and toasted walnuts. Toasted by putting them in the microwave for a few minutes. 

Oh, and croutons. We had no end of leftover hot dog buns in the house, which make great croutons. Tons of butter, pepper, garlic salt, and oregano in a 300 oven for maybe half an hour. 

WEDNESDAY
Tacos, guacamole and chips, flan with mangoes, palomas

Just regular old tacos, to everyone’s relief. And some guacamole made with a sight tactical error: I used canned tomatoes because the two tomatoes I had set aside the other day vanished down someone’s gullet. I know canned tomatoes are no good, but I did it anyway. I don’t know why. 

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Anyway, the big deal was that I wanted to make flan for the first time. I adore flan. I adore custards of any kind. I had heard that flan is rather fiddly to make, but I wanted to at least try. 

Guys, it was really easy. This recipe has five ingredients, and the hardest part is how boring it is to stir the sugar when you’re melting it for the topping. So basically you have to stir it forever over a medium heat, so it melts into a lovely caramel: 

Then you pour it into your dish (I couldn’t rustle up enough ramekins, so I made one big flan) and let it spread over the bottom and a bit of the sides. 

(It hardens like candy at this point; but after it sits for several hours with a custard on top of it, it loosens up into sauce again.)

Then you whisk together the rest of the ingredients — eggs, condensed milk, evaporated milk, more sugar, and vanilla — and blend them well, and pour them into the pan on top of the caramel. Then you bake it, covered, for a long time in a water bath (which just means inside a bigger pan that’s full of hot water. This steams the custard and helps keep it cooking at an even temp throughout). 

You do want your eggs to be room temperature so they meld nicely into the custard. Here’s a tip I didn’t know until this week! You can take cold eggs and put them in a bowl of warm water for 5 minutes, and guess what? They warm up! If they’re not warm enough, do it again. How about that? 

So here it is in its bath:

The hussy!

It took considerably longer than expected to cook — almost 2 hours. You will know when it’s done when it wobbles as one, rather than rippling, when you bump it, like so:

 

 

Then you cool it, chill it in the fridge, and then you run a knife along the edge to loosen it, and flip it upside down, and that’s how you get that gorgeous caramel sauce gracing the top. For some reason I thought this, too, was worth documenting on video, so here I am, schlorping it out of the pan:

 

 

And here it is! Lovely, lovely caramel flan, shining like the setting sun. 

It has a bunch of air bubbles along the outer edge, which apparently is a point against it, but it didn’t bother me!

I had a bunch of mangos, so I scattered those over the slices of flan. 

Truthfully, it was fully sweet enough and didn’t need the mango. Next time I will try maybe toasted coconut, or toasted pecans maybe. Or nothing. It was so good on its own. Silky smooth, creamy, mellow, buttery, warm, rich. Just perfect. 

Damien also made a new-to-us drink: Palomas. It’s tequila with grapefruit soda, and salt on the rim. 

It was pretty good. Not as good as the fact that the grapefruit soda is called “Squirt.” 

THURSDAY
Puntas de filete

Something new. It’s basically — well, pieces of meat in a sauce, served over rice or noodles (fideos). That doesn’t narrow it down much, but the kids liked it, and I thought it was tasty enough. The version I made is very mild. 

I browned up some beef chunks in oil, then took the meat out, melted a bunch of butter in the same pot, and cooked up some diced onion, then minced garlic and serrano pepper, then added in beef stock, crushed tomato, bay leaves, and salt. Put the meat back in, heated it through, and that was it. 

Here’s the recipe I used, from an actual paper book called The Border Cookbook: Authentic Home Cooking of the American Southwest and Northern Mexico. 

If you’ve got all your ingredients prepped, it comes together very quickly. I served it with cilantro, on rice cooked in chicken broth, which the kids like so much, I’m starting to think they’re making fun of me in some way.

If you’ve made this dish, tell me your favorite variations! I definitely want to make it again, but with a little more flavor in the sauce. 

FRIDAY
Sugar rub chicken thighs, brats, Fasier cake

Today is Moe’s 19th birthday, so Damien fired up the smoker again, and we’re having sugar rub chicken thighs, which everybody loves, and I guess a Frasier cake. Clara’s been slaving over it for about 48 hours and I’m almost afraid to look. I sure do have weird kids, but they make cakes for each other, so that’s nice. 

For the chicken thighs, Damien uses the same sugar rub that he used for the pork ribs (or I guess it’s never quite the same, but it’s the same basic idea), so if you want to do this recipe (WHICH I RECOMMEND), just do the sugar rub part. 

Jump to Recipe

Oh, one more thing: We’ve been using white pepper a lot, because, I don’t know, we lost our regular pepper. White pepper is really interesting. It’s not necessarily more spicy than black pepper in itself, but it adds a kind of fizzing spark to other things and enhances their spiciness, somehow. I like it! But you have to not get carried away. 

And them’s the facts!

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sugar smoked ribs

the proportions are flexible here. You can adjust the sugar rub to make it more or less spicy or sweet. Just pile tons of everything on and give it puh-lenty of time to smoke.

Ingredients

  • rack pork ribs
  • yellow mustard
  • Coke
  • extra brown sugar

For the sugar rub:

  • 1-1/2 cups brown sugar
  • 1/2 cups white sugar
  • 2 Tbsp chili powder
  • 2 Tbsp garlic powder
  • 1 tsp red pepper flakes
  • 1 tsp paprika
  • 2 Tbsp salt
  • 1 Tbsp white pepper

Instructions

  1. Coat the ribs in yellow mustard and cover them with sugar rub mixture

  2. Smoke at 225 for 3 hours

  3. Take ribs out, make a sort of envelope of tin foil and pour Coke and brown sugar over them. close up the envelope.

  4. Return ribs to smoker and cook another 2 hours.

  5. Remove tinfoil and smoke another 45-min.

  6. Finish on grill to give it a char.

 

 

How to achieve peace of mind about your POS

I just dropped off my car at the mechanic. Tell me, is it a bad sign when he takes a look at it and says, ”  . . . woof”?

The good news is, I don’t really care. We only need the mechanic to make it legal for a few more weeks (currently the doors flap open when you take a curve, which I understand is an automotive safety no-no), because we are on the cusp of buying a new car. A car so new, it will require payments to be made on it.

This is a departure from the past, in which my idea of financing a vehicle was borrowing money from my dad so we could pay Bodey the tow boy to get rid of the old car, which had been slowly filing up with mice. I cannot even stand how fancy we are now, and how mouseless. 

Here’s an essay I wrote several years ago, back when we were not on the cusp of buying a new anything, except 12 ice cream cones (and even then, we had a coupon): 

**

A few years ago, my kids were very excited about getting ice cream at Friendly’s. They were so excited that they weren’t careful about how they opened the door to the van, and wham! It whacked the car next to us in the parking lot, leaving a small mark.

Being decent people, we immediately got out, apologized to the car owner, and offered her our insurance information. She, being an absolute lunatic, got hysterical, called the police, and reported us to child protective services because our kids were out of control.

Happily, it was obvious to everyone else that she was crazy, and since the insurance claim went nowhere, CPS refused to investigate, and the policeman showed the woman that the “damage” to her car could be rubbed off with some spit, it was pretty easy for us to just shake our heads and drive away.

But it really hammered home how happy I am that there’s no chance that we’ll ever own a vehicle we care that much about. Having a gorgeous, shiny car does something funny to your brain, and you do things like cry because there is a scratch in your paint, or call somebody obscene names because they put a ding in your bumper.

What peace of mind there is, on the other hand, when you don’t exactly know what color your car is supposed to be, under the grime and the peeling paint. Nothing can compare to the interior freedom you can gain by acknowledging that the rear bumper is not so much attached to your van as stalking it, and that some of the seats were not only designed for another another make and model of car, they seem to be grieving over the separation.

I have such a van. And I fully claim the serenity I’ve earned by claiming it as my primary vehicle. If someone (if!) runs over and starts hitting it with a gravel rake, the only thing I worry about is if anyone’s favorite Elsa sticker from the dentist is going to get messed up. Because then we’ll have some trouble.

It may not be precisely healthy to behave as if your car is disposable, but it sure does simplify things. For your shmedification (that’s schadenfreude-mit-edification), I’ve put together a short list of the levels of car troubles, and what your response ought to be, as the owner of a genuine, American-made POS. 

Things that don’t even register: Drips, smells, rumbles, squeals, groans, blinking lights, shudders, tremors, mice, hiccups, spasms, heat that won’t turn on, heat that won’t turn off, heat that smells like dolphin meat, the unpredictable squirting of fluids, and the occasional refusal to acknowledge who’s in charge here. This is just what it’s like having a car that you aren’t making huge monthly payments on, and if you can’t live this way, then you’re overdue for a fancy pants check, Mr. Fancy Pants. 

Things that cause mild concern: The doors do not close. This can be solved by threading one of the unused seatbelts through the door handle and yanking it taut. If you worry that this system is somehow “unsafe,” just remind yourself that your grandpappy used to drive all around God’s green earth in a rattly old tin lizzy, and he went on to father sixteen children before they all died a horrible death in his tin lizzie.

Things that cause irritation: alarms that don’t stop. This is not a safety issue, unless you take into account what it does to the human psyche to hear “Bong . . . bong . . . bong . . . bong . . . bong . . . bong . . . bong . . . bong . . . bong . . . bong . . . bong . . . bong . . . bong . . . bong . . . bong . . . bong . . . bong . . . bong . . . bong . . . bong . . . bong . . . bong . . . bong . . . bong . . . bong . . . bong . . . bong . . . ” for three hours every day. Optimistic drivers may try to make lemonade out of lemons and search for songs that go along with the bonging — the Anvil Chorus works pretty well — but eventually you’ll realize that you don’t know as much Italian as you thought you did, and that’s the end of that. Get the wire cutters.

Things that cause serious frustration: Gauges which work fine, only you have to reset them with a pencil every time you turn the engine on. Only an issue because nobody ever lets you have a pencil for more than a day or so.

Things that cause despair: When you finally break down, either literally or mentally, and go to the garage, where the mechanic treats you like a big idiot just because you assumed that changing the oil was something that only wealthy elitists do, like paragliding in Hawaii or using a napkin. So the mechanic gives you a number for how much it will cost to repair your vehicle, and then you are faced with one of those cost-benefit analysis questions: What makes more fiscal sense? Should I take out a small loan so as to sink more money into a vehicle that will only last another six months, tops, assuming the load-bearing rust holds and the water don’t rise? Or should I just kill myself?

Then you remember that you traded in your life insurance policy for a packet of coupons to Friendly’s. So that settles that. 

What’s for supper? Vol. 249: I’m holding out for a gyro

Man, that was a fast week. The kids were on vacation, so I had the time to cook a bit more than I have in a while. Some tasty meals! Come for the recipes, stay to see the worst thing I’ve ever done to my car.

Here’s what we had:

SATURDAY
Burgers grilled outside, chips

First outdoor meal of the year! I’m very happy. I love eating outdoors, even though we seem to run through tabletops like nobody’s business, and, not wanting to sit at a topless table like a jerk, I always end up perching on a rock and balancing my plate on my knees like a jerk. But I had a dinner companion on Saturday, who perches on rocks and balances things on her knees for fun.

SUNDAY
Grilled ham and cheese, veggies

A popular meal, as long as I don’t make it very often, which I do. 

MONDAY
Beef shish kebab, roast corn on the cob

Great price on big hunks of beef, so I cut it up into chunks and marinated it.

I wish I had let it marinate longer, as it was still fairly tough. Good flavor, though. I browsed a bunch of recipes and then came up with my own marinade, which I wrote down on a piece of paper and then lost. Please clap.

Anyway, I threaded the beef on wooden skewers with onions, mushrooms, green peppers, and little tomoots.

I usually soak the skewers in water for half an hour to keep them from catching on fire and to keep the meat from drying out, but this time I was seized with skepticism, so I skipped that step. Guess what happened. So fine, so next time I’ll soak them. 

I had a bunch of corn on the cob (from Florida, apparently. I don’t think of Florida as full of corn fields, but I guess it can’t be all alligators and headlines) but didn’t start any water boiling in time to cook it, and Damien didn’t have any space on the grill for it; so I heated up the broiler, slathered the shucked corn with melted butter, and broiled it for ten minutes or so, turning it once.

Then I sprinkled it with elote seasoning, and it was pretty good! Maybe a little bit dry, but it’s early corn anyway, so maybe that was inevitable. Definitely a decent, easy option. I do love corn that’s slightly charred.

Such an ornamental little meal.

TUESDAY
Lamb gyros

If I told you how cheap lamb was, you’d plotz. It was so cheap! So I did that crazy easy recipe from Tom Nichols’ grandmother, and as usual, it turned out juicy, incredibly tender, and bursting with flavor. I used to go to a lot of trouble inserting slivered garlic into lamb, but believe me: This is a thousand times easier and it really tastes better. 

Jump to Recipe

So I roasted the lamb and sliced it up

and we had it on pita bread with spicy fries, tomatoes, fresh mint leaves, and plenty of garlicky yogurt sauce.

Jump to Recipe

Freaking fantastic meal. 

I love lamb so much, and the mint leaves and yogurt sauce made it truly delightful.

WEDNESDAY
Bo ssam, spicy coleslaw, rice, pineapple, lemon meringue pie

I’ve been wanting to try this recipe forevvvvvver. It’s supposed to be a party dish: You serve up a gleaming mountain of a pork roast, and everybody gathers around and pokes their chopsticks through the crisp, caramelized skin, happily picking out scrumptious tender shreds of meat, which they then dip into various savory sauces and eat wrapped up in lettuce with a little rice. Doesn’t that sound like fun?

We didn’t quite get there. We got close! It was delicious. It was extremely late. It was juicy and screaming with flavor. It was not shreddy. It was the saltiest thing I have eaten since I just straight up ate some salt. The kids mostly loved it and said I should make it again, but that may possibly have been because it was three hours past normal dinnertime. I don’t know! I do want to make it again.

I used the recipe from My Korean Kitchen. You rub the pork with, like, an alarming amount of sea salt and sugar

wrap it, and let it sit at least six hours, or overnight. Then you unwrap it and cook it at a low temp for six hours. Then you slather a sugary mixture over it to finish it up with a nice rich crust, and then you serve it as described above. 

As you can see, I had two smaller pork shoulders, rather than one giant one, so I reasoned I could get away with cooking it for closer to 3.5 hours. No dice. 4.5 hours later, it still wasn’t shreddy, but we were ravenous, so I called it done and sliced it up. 

The flavors more than made up for the deficiencies in texture. I was also bowled over by the dipping sauce, which is made with (doenjang) soybean paste, gochujang (fermented chili paste), sesame oil, sesame seeds, honey, garlic, onion, scallions, and walnuts, all ground up together.

You guys, it was amazing. It was one of those foods that goes, “beep, bop, boop, KABLAMMO” in your mouth, one flavor after another. Really lively and intense. A tiny bit went a long way.

I also made the spicy Korean coleslaw she recommended, which had a lovely, bright kick, and helped balance out the intensely salty pork. I also cut up a couple of pineapples, and set out a big pot of rice and bunch of lettuce leaves. 

Note: This meal is about 46,300 calories per serving. So go run around the block a few times, you’ll be fine. It’s so good. 

And Clara, having made some rash promises to some Amelia Bedelia fans, came through with a lemon meringue pie. By the time it was time for dessert, the pies had slumped a bit, but they were still very tasty.

She used my recipe for cheater’s lemon meringue pie

Jump to Recipe

which is pretty easy, and has only a few ingredients and has a great, intensely lemony flavor. 

THURSDAY
Domino’s pizza

On Thursday we technically went to an art museum and technically ate restaurant food. Promises were made and then technically kept. I complained about Thursday in an essay I just sent off to Australia, so you will just have to wait. The short version is: It’s a good thing I haven’t bought a new car yet, because this is what I did to my old car:

100% my fault, nobody got hurt, and you can totally still open the other two doors, so. 

FRIDAY

Kids are having Giant Chocolate Pancake, adults are having shrimp lo mein. No doubt some people will have both. Imma use my super simple lo mein recipe

Jump to Recipe

and throw some shrimp in there and no one can stop me. Except possibly Pfizer. We had our second Pfizer shots yesterday and I may be just a damp spot on the floor by Friday evening, in which case, the kids know how to make their own pancakes. 

Okay, here’s the recipe cards! In case I didn’t heartily recommend the lamb gyros or the bo ssam enough, I’m heartily doing it again. 

 

Print

Tom Nichols' Grandmother's Leg of Lamb

Ingredients

  • boneless leg of lamb
  • olive oil
  • garlic powder
  • garlic salt
  • oregano

Instructions

  1. Preheat the oven to 325.

  2. Slash the meat several times, about an inch deep.

  3. Fill the cuts with plenty of garlic powder.

  4. Slather olive oil all over the meat.

  5. Crust it with garlic salt. Sprinkle with all the oregano you own.

  6. Cover meat loosely with tinfoil and cook three hours. Uncover and cook for another 30 minutes.

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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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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.

Print

basic lo mein

Ingredients

for the sauce

  • 1 cup soy sauce
  • 5 tsp sesame oil
  • 5 tsp sugar

for the rest

  • 32 oz uncooked noodles
  • sesame oil for cooking
  • add-ins (vegetables sliced thin or chopped small, shrimp, chicken, etc.)
  • 2/3 cup rice vinegar (or mirin, which will make it sweeter)

Instructions

  1. Mix together the sauce ingredients and set aside.

  2. Boil the noodles until slightly underdone. Drain and set aside.

  3. Heat up a pan, add some sesame oil for cooking, and quickly cook your vegetables or whatever add-ins you have chosen.

  4. Add the mirin to the pan and deglaze it.

  5. Add the cooked noodles in, and stir to combine. Add the sauce and stir to combine.

What we’re watching, reading, and listening too WHILE FULLY IMMUNIZED

Just got our second Pfizer shot today! Half the kids have had their first shot. We are so close. 

Today we’re wrapping up spring break by heading off to an art museum. (They’re taking reservations and limiting occupancy and requiring masks, so we feel pretty safe.) Cannot wait to start going places and doing things again! Cannot wait!

Before I run out, here are a few things I’ve been enjoying lately. We have begun severely limiting internet time, and especially social media, so if you have book and music and movie recommendations, I’d love to hear them! I’ll probably write more later about limiting internet, but so far it’s been ::chef’s kiss:: (except for how mad the kids are).

WATCHING
The Sopranos

Groundbreaking choice, I know. This is my second time watching the series, and it’s still the best TV that’s ever been made. That’s it, no debate. I cover my eyes for some of the more violent scenes, and we both cover our eyes during the graphic sex, but this show deserves all the accolades it’s gotten for writing, for acting, for musical score, for everything. If it’s been on your list, watch it!

READING
Peace Like a River by Leif Enger

Terrible title, great book. The writing style is coming close to getting on my nerves this second time around, but I’m still 90% captivated. I guess it’s . . . Midwest magical realism? A highly original novel about love, family, revenge, justice, and miracles, and it’s SO hard to write about it without it sounding cheesy. Great, immensely believable characters, very moving and funny and has more than one passage that will make you gasp out loud. 

LISTENING TO

Any number of things:

Jade Bird

Kinda bluegrass Americana, but make it smart, and mean. This one’s pretty famous, but she’s really got something. Poke around a bit. 

also this guy, Charley Crockett, apparently, yes, a distant relative of Davey, super fun neo-honky tonk, who really knows what his gifts are and how to use them. Just a neat aesthetic all around, very appealing, even though he’s not exactly a skilled singer. Here’s “How I got to Memphis,” but do look around.  He’s got more than one trick. 

He’s black/Cajun/Creole/Jewish and I like his face a lot. Oops, I don’t think that video has his face! I’ll have to add another one when I get back home. 

From there I strayed into Kassi Vallazza. Her little intro to “Johnny Dear” made me not want to listen, but I’m glad I did:

Switching gears, here is Kimiko Ishizaka playing the Goldberg Variations, with the score highlighted in real time so you can follow along.

I still maintain that Bach is one of the funniest composers. He’s constantly setting you up and then pulling the rug out from under you. I’m not familiar with this pianist, but it’s a captivating and witty performance, and a good antidote if you need a break from Glenn Gould. 

I’m also revisiting Dire Straits’ Brothers In Arms and it holds up, which is always a relief when you really liked an album but haven’t heard it for a long time. 1985 was maybe a little better than you remember. 

The featured image is Corrie’s picture of Supereman, just because it’s cool. Truly he and curl, and his unibrow,

are the heroes we need. And here are his muscles:

NH Reporter: 7 sex abuse lawsuits filed against Legion, more ahead; Payoffs allegedly continue

Immaculate Conception Apostolic School in Center Harbor, NH, was a sexual smorgasbord for the Legion of Christ, according to lawsuits.

The disgraced Legion only acknowledged two abusers in New Hampshire, but seven new lawsuits have named more, and there are more lawsuits forthcoming, according to reporting by my husband, Damien Fisher. Not all the alleged victims are male.

The Legion is now allegedly using the abuse reporting process itself as a way of identifying and silencing victims: 

Sources tell NH Reporter that the order has been using the process of reporting on itself to identify victims of abuse, and offer payments in exchange for silence. Center Harbor Police Chief Mark Chase has said several victims stopped talking to him after receiving payments.

An attorney who has helped Legion victims told NH Reporter that the victims are required to sign an agreement before getting the money. The lawyer said the Legion was misleading victims by telling them that their legal claims were timed out, and then it offered them each up to $10,000 in exchange for signing the agreement.

“(A) release of claims that is so broadly drafted that it would include anything the Legion would do to them in the future, such as running them over with a car,” the attorney said.

Damien will continue to follow this story as it unfolds. Read the full article in NHReporter.com. 

***

Image copyright Damien Fisher

A different NaPro story: Leah Libresco Sargeant speaks on loss and kindness

Last week, during Infertility Awareness Week, I published an interview with a woman who was served very poorly by her NaPro doctor. He failed her medically and caused her unnecessary physical and psychological harm. 
 
Leah Libresco Sargeant had a very different experience. Sargeant, 31, was married in 2016 and has one living child, Beatrice, who is 15 months old. Before Beatrice was born, Sargeant lost six babies. 
 

Those children are named Robin, Ariel, Blaise, Casey, Camillian, and Luca. Her third pregnancy was a possible ectopic, after which she began seeing a NaPro doctor. She then had a very early loss, sometimes referred to clinically as a ‘chemical pregnancy,’ and two more ectopic pregnancies before conceiving and carrying Beatrice to term. 

These are not dueling interviews, and they are not mirror images of each other. I wanted to share both women’s stories to give the conversation around NaPro more depth and nuance, because it’s so often presented in Catholic circles as a miracle cure, and entirely different from what mainstream fertility doctors can offer. Sometimes it is, and sometimes it  isn’t.

As Sargeant says,”Both stories are true. It’s a reason for people to hold Catholic doctors to a high standard of charity, as well as ethics. It’s not an unreachable standard.” 
 
Here is our conversation, which has been edited for length and clarity:
 
A lot of people lose their first babies. When did you become aware that what you were dealing with was out of the ordinary?
 
 With our first baby, Robin. I didn’t care if it was out of the ordinary or not. People would say things like, “Your odds are good if you try again,” but who cares? Our baby just died. Nobody would say that if your baby got hit by a car. For each of our pregnancies, we focused on the risk to this baby, rather than thinking of it on some abstract level. 
 
After Blaise [the third loss] it was only partly that we were looking for a NaPro doctor. We were looking for a doctor who was a kind person, which wasn’t how we felt about the two doctors we had seen before. It felt like they didn’t see our babies as babies. They barely saw us as people.
 

When we came in for the last ultrasound, we suspected we had lost the baby by that point, and right before [the doctor] came into the room, I heard her say, “Okay, so there’s nothing there?” And they were brusque with us when we were crying in the waiting room. I’m sure it’s uncomfortable for people to see that, but what did they think was going to happen? It felt as though they had never delivered the news of a miscarriage before. You’re surprised by this? 

Even if it didn’t make any improvement in our medical treatment, [having a Catholic doctor] would mean someone who would take our losses seriously. 

How did you go about finding such a person?

We were in New York City, and we were in a Frassati Group for young married and engaged couples, and they said Dr. Nolte and the Gianna Center was really good. 
 
She took a very exhaustive NaPro history with a dozen blood tests, testing every possible hormone. She also asked about all our miscarriages, and when she took notes, she wrote down the babies’ names in the charts. I spoke to her recently, and she wanted to make sure she had accurately transferred all their names. 
 

So it sounds like this is one of those geographical things. Elizabeth had to drive four hours to get to a NaPro doctor, but you had a choice. 

 

Yes,  just walked across town. It was a 30 minute walk, and there was a park nearby. 
 
How did you first hear of NaPro? 
 
I had heard about in general. I took it with a grain of salt, the same as with people who say NFP is the best possible thing for your marriage, and whatever problem you have, NFP will solve it. 
 

It’s hard to make really strong promises, because women’s health is so under-researched. It’s important not to overpromise, not because the science is unsound, but because women’s health is always under-researched. Progesterone may be helpful. Depending on [your underlying condition] ,some studies have found yes, some have found no. It depends on what the nature of the fertility problem is. It’s certainly plausible it could save the life of some babies, but it’s not a given.

We talked about the side effects of medications, and whether it’s worth the chance to try it. I didn’t notice any side effects of taking progesterone, so there was very little down side of taking it. It might help, and it wasn’t difficult to take it. She said we could always come back and discuss how it was progressing. 

The thing that was most difficult was that it was a lot of different pills to take. It was depressing taking a little pill canister around, taking things at every meal, and having that be a reminder of how hard this was for us. 
 
Did you ever sit down and discuss what the parameters would be, how far you would go, what you would try? 
 
It would  have been something we would have evaluated if we had been [pursuing treatment] over a longer period of time. But we did keep getting pregnant. It was, “Is this baby going to make it?” It wasn’t this long, undifferentiated slog. 
 
You mentioned in an interview that, pre-conversion, you found some appeal in the gnostic idea that the “real you” is housed in the body; and in another essay that NFP did some work to heal that. I wonder if having struggles with your body not “functioning” right awoke that struggle at all. 
 
It’s been a long and continuing conversion of heart. There’s a difference between teaching women that their cycle has a structure, versus teaching as though there is no cycle, there’s just periods, and it’s a problem, and here’s how to manage it. That bodies are basically bad, but you can stay ahead of them if you work hard.  [Although, with some situations with NFP,] it can feel like your body is sending you signals from a distance, and it’s foggy. It’s not as though NFP is a magic bullet. 
 
A lot of women struggling with fertility problems talk about feeling like their bodies are broken, or that they betrayed them. 
 
I didn’t feel that way. Although a lot of medical terminology pushes in that direction. “Miscarried” sounds like you were carrying the baby, but you screwed up. “Losing the baby” makes you feel like, “Did I take my eye off the baby? Somehow I lost him.” A lot of language circles around blame. I didn’t have this [particular] problem, but “incompetent cervix” [is another example]. It’s not like you personally went cervix shopping and picked out one with a bad expiration date. 
 
A lot of medical language ticks me off. It sounds like it’s a woman’s fault. [My doctor wrote on my chart] “early loss,” rather than “chemical pregnancy.” Part of what happened was I felt like my body was doing the best job it could.
 

It was personally comforting for me [that I didn’t have to have a DNC]. I got take care of my baby till the end. It could be in my family without involving aggressive medical attention. 

With Camillian, it was an ectopic pregnancy. The blood tests started getting bad, and when we went in for the ultrasound, we were steeling ourselves to hear that the baby had died. But we got told the baby was in the wrong spot and had probably already died, based on the lack of heartbeat and how far along we should be. That really changed things. We were in the doctor’s office in New York, and they said, “You need to go to the hospital.” We took a train to New Jersey [so as to avoid] a surgeon who had been unkind to us. 
 
It was one thing to lose the baby, and for the baby to leave on their own time, but the idea that they were going to take the baby really upset me. The sense of peace I had with the other babies, I couldn’t feel with Camillian. It didn’t feel like it was happening on God’s time table or on the baby’s time table. 
 
Dr. Beiter had just met us. He hadn’t know us before. But he also stopped and talked through all our options. It was a Catholic hospital. Because the baby had already died, we had more options than is sometimes the case. We wanted to know how can we take care of the baby, even if the baby has died?
 

We didn’t like methotrexate very much as an idea. It would have been licit, but I didn’t like the idea of dissolving the baby. You have to wait longer, and it doesn’t always work. 

[The doctor said,] “You could avoid surgery; isn’t that better? You can go home today, and possibly just be done.” We talked it through, and he definitely had a preference for the drug, but he talked through what we preferred. Both options were morally fine and medically effective, and we made the call, and he took good care of us. 

Surgery is a harder recovery. It was locking in a harder recovery, but we wouldn’t expect to go back for another treatment. [With methotrexate, the symptoms of the drug can be similar to those of a tubal rupture, so you may have to go back to the ER.] I just wanted to go home and be done with everything, even if I’m recovering from abdominal surgery.  
 

That’s a tough thing with not just fertility medicine, but with medicine generally. Sometimes things are black and white, but sometimes there are different degrees of benefit and side effects, and there isn’t a single right decision. 

Did you ever receive any specific medical treatment from NaPro doctors that a mainstream fertility doctor would never have offered?

 

It’s hard to know for sure. Some mainstream doctors won’t consider progesterone at all, but my original doctor tested and had me supplement. There were tests that a doctor might have done later that our NaPro doctor didn’t need to wait for many many losses to do. None of them came through, but if I’d had a clotting disorder, I would have been very grateful for her being up to check.

The big (evidence not fully in) treatments we had were metformin for PCOS, and antibiotics for endometritis (which is different from endometriosis). Both of which, from my review of the literature, don’t have enough evidence behind them to make them an obvious right choice. But they have plausible mechanisms of action and (for me) mild to no side effects.

Did you ever have to deal with Catholics judging you for family size or for not having a honeymoon baby? 
 
We’ve been pretty open about our losses. Anyone who knew us enough to ask would know. Sometimes strangers will see Beatrice and say, “Is she your first?” I usually say “She’s our first to make it to birth.” Just because it’s true. 
 
Despite your good experience with Catholic doctors, is there anything you would like to see changed about the culture around NaPro or the conversation around Catholic fertility issues in general?
 

It’s good to remember that there’s not necessarily anything there to be fixed. [Sometimes people speak] in terms of something secretly wrong with you, and NaPro can fix it. We still don’t know for sure. We really don’t know if there was an underlying problem, or if we were just unlucky. 

If you feel like every person’s story ends by finding and fixing a problem, you can get emotionally blackmailed, by yourself, even. “I must have a really secret, obscure problem!” I saw that a bit in the miscarriage support group I was in. For the most part, it was really helpful, but [people would go to extreme lengths like] really aggressive elimination diets. I think people do that because they’ve tried everything, and it hasn’t happened, so they have to look harder for what’s wrong. 

God does make people who don’t have children, because that’s His really exhausting will for them, and not because His will is that they find and fix anything. It’s not comfortable, but it is true. That means people who do fertility care have to talk about the theology of suffering, not just aspirational fixing. 
 

One thing that helped me is that I have a friend who’s a Dominican sister who cares for people who are fatally ill with cancer. That’s their charism: They care for indigent people who cancer who wouldn’t otherwise have anyone to care for them. Not to cure them, but to care for them. That’s what my job was as a mother. 

Can you say more about that?
 
Some moms get to take care of their babies for the mom’s whole life. That’s not what I got to do. Instead, I got to take care of them for their whole lives. 

To care for them without the hope of curing them: That could be my work as a mother. 

Hopefully it’s because He trusts me with them. “I’m going to give you this baby who’s going to die. I’m entrusting you to love this baby in the way that baby needs to be loved, not the way you want to love that baby.”
 
And I worried, what if I get really good at this and God only wants me to do that? 
 
Is there anything we didn’t cover that you’d like people to know about your experience, or about infertility in general?
 
Sometimes people weren’t sure what to say to us. Trying to get us not to be sad is a lousy approach, but a common one. They didn’t say “Don’t be sad” out loud, but that is what they were saying quietly. If you could say quietly “Don’t be sad” in front of what you’re going to say, don’t say it. It’s better if you could say “I’m sad, too” quietly. 
 
What I wanted to hear was, “I’m sorry I won’t get to meet your baby. I would have liked to meet your baby.” 
 
 
***
 
Leah Libresco Sargeant is the author of two books, Arriving At Amen and Building the Benedict Option, and she runs a Substack called Other Feminisms: Creating a culture that values interdependence over autonomy. 
 

What’s for supper? Vol. 248: Chomp!

If you look closely, you will see that I got some new plates from the dump. Look closely, I say!

Here’s what we ate this week:

SATURDAY
Buffalo chicken on salad

Buffalo chicken (from frozen) cut into strips on salad greens with tomatoes, shredded pepper jack cheese, crunchy fried onions, and blue cheese dressing. It’s just a good, fast, easy meal, and always more filling than I expect.

(Why I expect breaded chicken, cheese, and creamy dressing not to be filling is another question.)

SUNDAY
Pizza

As I promised myself I would do, I only made five extra-large pizzas. There were still leftovers, but only for 24 hours or so, so I’m on the right track.

I made two pepperoni, one cheese, one olive, and one with anchovies, sliced garlic, little blobs of pesto, red pepper flakes, and freshly-grated asiago, which is my new jam. I mean, it’s not jam, it’s cheese. 

Divine. Or at very least, numinous. 

MONDAY
Omelettes, sausages

According to tradition, I made nine lovely, tidy, fluffy half-moon omelettes to order for all the kids, and then a couple of sloppy, runny egg heaps for me and Damien. I don’t know why this is, but it’s how it happens every time. 

Tasted good, though. I had my egg heap with mozzarella, ham, and fried onions, with sausages on the side. 

I also got some help in the kitchen making the sausages. 

Corrie really seems to have a knack for cooking, and it seems to calm her hot little brain, which is no small feat. 

TUESDAY
Cold roast beef sandwiches, coleslaw

I had my sandwich with tomatoes and horseradish mayo. The coleslaw was just a basic mayo, sugar, cider vinegar, pepper deal.

I seasoned the roasts heavily with salt, pepper, and garlic powder, and seared them all over in hot oil in a heavy pot. Then I put them in a baking dish with a little water and cooked them at 375 until they were done rare. It was much easier to cut the meat thinly after it had chilled for several hours, so that was nice. I’m a terrible meat cutter.

I skipped provolone on my sandwich so I could have coleslaw, if that makes sense. My current plan is to count calories during the day, and then have a dinner that isn’t insane. I’m giving it a month, and if I haven’t lost enough weight that way, I’ll FUCKING COUNT DINNER CALORIES IF THAT’S WHAT IT TAKES. Excuse me. 

WEDNESDAY
Korean beef bowl and rice; sautéed asparagus and sugar snap peas

This is a popular dish. It has that savory Korean BBQ taste but it’s sweet and not too spicy, so the kids like it. Comes together very quickly, and it’s cheap. 

Jump to Recipe

While the rice was finishing cooking, I rummaged around and found some asparagus and sugar snap peas, and they ended up tasting great together with just a little salt and pepper and red pepper flakes.

Jump to Recipe

They have a good springtime crunch and made a nice greeny side for the medium-spicy meat. Pretty, too. 

You can certainly substitute in all manner of vegetables. I totally forgot I had some red peppers, and those would have been a lovely addition. 

If we have time this weekend, we’re going to see if we can forage some fiddleheads, which taste a lot like asparagus. Although apparently if you undercook them, you spend the rest of your life pooping. Well, maybe I’ll just stick to store-bought asparagus. 

THURSDAY
Spaghetti and meatballs

I was making supper and thinking about this and that when suddenly I looked down into the bowl and had no idea what I was cooking. I had just been throwing random things into the bowl and thinking about this and that. I pulled myself together before anything too weird made its way in, and just made sure there was plenty of sauce. And that’s-a my secret. 

That, and shredded asiago. 

Here’s my meatball recipe, for when you’re aware that you’re making meatballs. Jump to Recipe

FRIDAY
Tuna sandwiches, chips

I feel like the kids actually requested this meal, but I may be deluding myself. I do remember that I nabbed some $4 smoked salmon and $3 brie not too long ago, but the kids definitely don’t need to know about that. 

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. 

 

5 from 1 vote
Print

Sautéed asparagus and sugar snap peas

a simple vegetable side dish you can make in a few minutes

Ingredients

  • 1 lb asparagus
  • 3/4 lbs sugar snap peas
  • 2 tsp oil for cooking
  • salt, pepper, red pepper flakes to taste

Instructions

  1. Cut the white ends off the asparagus and chop it into 1-inch sections

  2. snip the stems off the sugar snap peas. Cut them in half if you like.

  3. In a pan, heat up the oil. Add the vegetables and cook them on high heat, and add salt, pepper, and pepper flakes. Cook and keep the vegetables moving in the pan until a few of them are browned, but they are still crisp.

 

Print

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.