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Lent movie review #1: USHPIZIN

We launched this year’s Friday Night Mandatory Lent Film Party last week with the Israeli movie Ushpizin (2004).

Before I say anything else, I recommend this movie if you are cold. This is one of the sunniest films I have ever seen. There’s nothing flashy about the way the movie is filmed, but you absolutely feel like you’re in the blazing hot streets of old Jerusalem. You could warm your hands by the natural light emanating from the screen. 

It’s also very emotionally warming, and I was of two minds about that.

The basic plot: A married couple, Malli and Moshe, who fairly recently converted or reverted to their strict Orthodox Jewish faith, have no child and no money, which brings them great grief. They can’t pay the rent, and they also have no means to celebrate Sukkoth, the holiday commemorating the Jews’ exodus in the desert. You’re supposed to erect a booth outside your home and eat and sleep in it, and supply it with “four species,” including a citron, some sort of highly cultivated ceremonial citrus fruit.

I didn’t really understand why Moshe and his wife Malli doesn’t have any money (he works at the temple but hasn’t been there enough lately, so they don’t pay him?), and I was a little confused about who it was who was miraculously inspired to help him; but the upshot is that the couple’s prayers are answered immediately and spectacularly.

But there’s a hitch! Along with the bounty come some guests, one of whom knows Moshe from before his conversion. This puts a strain on everyone, and how they respond to the strain just about wrecks everything. 

One thing I loved is the intimate, friendly way the couple prayed to God. The motions and rituals of their faith felt very foreign, but listen to how Moshe, almost out of hope, talks to God as he sits on a park bench:

Malli has a similarly cozy and intimate prayer life, at one point calling God “a sweet guy,” if I remember correctly. 

But the way God responds to their prayer is the thing that left me feeling a trace bit uneasy about the movie. It was difficult to know how hard to try to analyze what was happening here, because I’m so ignorant about the culture depicted. I want to say what I think it meant that the guests cut the costly citron that was supposed to bring a blessing for a baby boy, but I’m not sure I understood enough of what it meant on the literal level to analyze it on a metaphorical level.  

In any case, it’s definitely a story about trusting God in the simplest way possible, and maybe not trying to over-analyze or comprehend all the twists and turns of providence, but accepting the whole will of God as-is, including the miraculous and the mundane. The couple explicitly references Sarah and Abraham, the faith-filled but childless couple, and also more obliquely Job, the suffering but bewildered servant who accepts that he can’t comprehend God’s ways. And they’re also Moshe and Malli, who have been married five years and buy their clothes second hand. 

This is a couple who love each other so dearly and love God so affectionately and trustingly, it’s lovely to see — and excruciating when those relationships are under stress. In their particular story, they want some things very desperately, and when they pray hard enough, God gives it to them. I have not noticed that this is how it works in real life! But this is a fairy tale or maybe a folk tale.

It’s also very much a beginning. The couple is fairly young in their faith and their life together. Maybe God is showering bounty on them to give them a good start, and it seems very likely that this couple will be up to the challenges the rest of their life together will surely bring, when prayers don’t get answered so directly.

There is also some gentle exploration of what it means to belong to a community, and whether or not it can be righteous to violate the norms. Moshe and Malli are willing to be a little transgressive because they think it’s the best way to serve God, but they also very much draw their strength from the mandates of the community, which is portrayed with utter respect even as its flaws are revealed. Interesting stuff. 

It’s also a very funny movie, with a kind of childlike goofiness that many people don’t realize is very typical of Jewish culture. The couple are married in real life (Moshe, played by Shuli Rand, wrote the screenplay, but neither had acted before), and the connection between them is authentic and familiar. Lots of wonderful, very human relationships in the movie, between friends, between people who don’t trust each other, between elders and the people they advise, between people who feel more or less comfortable in this tiny, intense community.      

We watched the movie on Amazon prime but it’s currently streaming on several different platforms for a few dollars [where to watch]. If nothing else, it will cure you of the idea that orthodox Jews, with all their elaborate rituals and whatnot, use ceremony or spiritual formulas to replace a relationship with God. It’s so tender, intimate, in turn agonizing and joyful — and, as I said, sunny.

Suitable for all ages, although it does have subtitles. Lots of smoking, so if you’re a quitter, watch out. 

Up next: Probably Song of Bernadette, which several people have noted supplies more than you’d expect from the Golden Age of Catholic Hollywood. 

What’s for supper? Vol. 242: Never never mind your meatloaf heart

Sorry, I know it’s Friday in Lent, sorry. Check out my meat anyway.

SATURDAY
Pizza

Lately I make four or five large, normal pizzas, and then with the last one I just go a little bit cuh-razy. This time we had two pepperoni, two olive, one cheese, and one with red onion, fresh garlic, anchovies, and pesto ricotta. 

GOOOOD stuff. I don’t even want to eat pizza unless is has anchovies on it anymore. Get outta here.

SUNDAY
Meatloaf, roasted potatoes and Brussels sprouts

Terrifically romantic, I made two meatloaves, but Valentine. Here I demonstrate my method:

 

 

I don’t know how people even survived before silicone pans. Actually I remember there was a shop in town, Eaglewood Candies, that used to rent pans. For my eleventh birthday, my mother rented a Garfield pan and spent hours following the pattern of little bloops of frosting to make the design. I hope I said thank you! I do remember her saying, “Never again.” 

Speaking of never again, here is the Raw Meatloaf with Ketchup Glaze:

And here is how it turned out after cooking:

I’ve taken to adding Worcestershire sauce to my meatloaf, and using red wine rather than milk.

Jump to Recipe

To continue or fairy tale-style Valentine’s Day, I cut a bunch of potatoes into discs and roasted them with Brussels sprouts with olive oil, honey, balsamic vinegar, salt and pepper, and it was pretty good.

I did cook this in two pans and then combine it in one to finish cooking while the meatloaf cooked. Sometimes I can’t believe someone like me has only one oven. 

The original plan was to make deep fried potato blossoms with my onion blossom machine, but an astute reader pointed out that onions turn into blossoms when cut because they are made of rings.

 

 

 

If you cut something that’s not made of rings, it will come out less of a blossom and more of an octopus. Which isn’t necessarily a bad thing; but I didn’t feel a strong need to make potato octopuses for Valentine’s Day. If I do want to make pork blossoms, I would have to cut the pork into thin slabs and roll them into a spiral and then blossom them. Which I may! But not in Lent. 

We didn’t really have dessert, because the house was full of fancy foods Clara had provided for the Valentine’s Day party earlier. 

The kids also had parties at school, so I consider them well-valentined this year. 

MONDAY
Vegetable lo mein, pork pot stickers, crunchy rice rolls

The plan was chicken nuggets and chips, but I had to run to the store, and I guess it was Chinese New Year. Chinese food at Aldi is actually –well, what’s several steps worse than a crap shoot? I guess just crap. But for some reason, I took a chance on their pork pot stickers, and they were excellent. And cheap! $3.99 for 20, so I got three bags.

I deep fried them and served them with some kind of ginger sauce I had. I also got a bunch of those sweet, crunchy rice rolls they sometimes sell, and I made a big pan of lo mein with sugar snap peas, green peppers, and fresh ginger. 

Jump to Recipe

I used spaghetti for the noodles, which is not ideal because it’s not wide enough to grab up much of the sauce. But it was a tasty and poplar meal overall. I don’t know why I never thought of this, but I finally bought one of those wire ladle skimming things for deep frying, and it’s made my life SO much easier, at least when I’m deep frying. I also got a nice deep and wide Calphalon pot at the dump, and that helps, too. 

TUESDAY
Shrimp cocktail, garlic steak, bread and butter, stray lettuce

Mardi gras! Damien was in charge of the menu, so he brought home a bunch of shrimp and steaks. One kid doesn’t like steak, so he made her a bacon cheeseburger. Then . . . he fried the steaks in bacon fat, with whole garlic cloves. 

Bad picture, great steak. 

WEDNESDAY
Spaghetti, garlic bread

Ash Wednesday. I’m already doing intermittent fasting for weight maintenance, so Ash Wednesday fasting wasn’t that difficult. But I did have to say to a kid who had just sat down with a plate of hot buttered toast heaped with scrambled eggs, “Oh, hey, aren’t you 18?” and that was rough. Then we planned to eat at 5:00 and then book it to 6:00 Mass, but supper was a little late, and then I uh forgot to call one kid, so he ended up having about four minutes to eat before the Communion fast kicked in. I guess I’m just helping sanctify the whole family this year.

Then I had to take a kid to the bathroom during Mass, and that’s how I discovered I had a largish piece of parmesan cheese stuck to my eyelid. I use a fork when I eat, I swear I do. 

THURSDAY
Beef barley soup, beer bread

Soup day! I know someone who just serves soup all through Lent. I would totally go for that, but my family would murder me. I thought it was a good soup, though. I made it in the Instant Pot and the beef got really tender.

Jump to Recipe

I also made two loaves of beer bread, which is so easy (one bowl!) to make and kind of fun. Here’s a quick video. (Next time I make a food video, I’ll turn off the washing machine first. And the radio. And I’ll take the marbles out of my mouth, and eat my spaghetti with a fork.)

 

Beer bread is spongy and tender inside, with a crisp, buckled crust outside.

Jump to Recipe

The secret ingredient (besides beer) is an entire stick of melted butter poured over the top before baking. I thought the sharp, sour taste of the beer went very well with the slightly sweet, tomatoey soup. 

Clara also made a few loaves of strawberry almond bread, which was heavenly. I’ll see if I can snag her recipe. 

FRIDAY
Quesadillas, chips and salsa

And here we are back at Friday again, what do you know about that?

How do you manage Lenten meals at your house? We generally just tone things down a bit, and I avoid any lavish, extravagant meals; but I don’t push lentils or anything, or avoid cloven-hoofed meats or whatever. I always feel bad about posting food posts on Fridays in Lent, but my brain pan is absolutely full and can’t deal with figuring out something that makes more sense. 

Oh, today we begin our Friday Night Mandatory Lent Film Party! I guess I’ll post reviews on Monday like I did last year. Leaning toward The Keys of the Kingdom for tonight’s pick. 

Also stay tuned for our new movie podcast episode later today! In this one, we review Rocky and Hard Times, filmed within a year of each other, Sylvester Stallone’s best and maybe Charles Bronson’s, too. Both movies about fighters, but vastly different in tone and otherwise. Podcasts are available to patrons who pledge as little as a dollar a month. If you’re a patron, you should receive a link to the podcast via Patreon every time a new episode goes up.

And here are the cards de recipe for the week. 

5 from 1 vote
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Meatloaf (actually two giant meatloaves)

Ingredients

  • 5 lbs ground beef
  • 2 lbs ground turkey
  • 8 eggs
  • 4 cups breadcrumbs
  • 3/4 cup milk OR red wine
  • 1/4 cup Worcestershire sauce

plenty of salt, pepper, garlic powder or fresh garlic, onion powder, fresh parsley, etc.

  • ketchup for the top
  • 2 onions diced and fried (optional)

Instructions

  1. Preheat oven to 450

  2. Mix all meat, eggs, milk, breadcrumbs, and seasonings together with your hands until well blended.

  3. Form meat into two oblong loaves on pan with drainage

  4. Squirt ketchup all over the outside of the loaves and spread to cover with spatula. Don't pretend you're too good for this. It's delicious. 

  5. Bake for an hour or so, until meat is cooked all the way through. Slice and serve. 

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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.

 

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Beef barley soup (Instant Pot or stovetop)

Makes about a gallon of lovely soup

Ingredients

  • olive oil
  • 1 medium onion or red onion, diced
  • 1 Tbsp minced garlic
  • 3-4 medium carrots, peeled and diced
  • 2-3 lbs beef, cubed
  • 16 oz mushrooms, trimmed and sliced
  • 6 cups beef bouillon
  • 1 cup merlot or other red wine
  • 29 oz canned diced tomatoes (fire roasted is nice) with juice
  • 1 cup uncooked barley
  • salt and pepper

Instructions

  1. Heat the oil in a heavy pot. If using Instant Pot, choose "saute." Add the minced garlic, diced onion, and diced carrot. Cook, stirring frequently, until the onions and carrots are softened. 


  2. Add the cubes of beef and cook until slightly browned.

  3. Add the canned tomatoes with their juice, the beef broth, and the merlot, plus 3 cups of water. Stir and add the mushrooms and barley. 

  4. If cooking on stovetop, cover loosely and let simmer for several hours. If using Instant Pot, close top, close valve, and set to high pressure for 30 minutes. 

  5. Before serving, add pepper to taste. Salt if necessary. 

 

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Beer bread

A rich, buttery quick bread that tastes more bready and less cake-y than many quick breads. It's so easy (just one bowl!) but you really do want to sift the flour.

This recipe makes two large loaf pan loaves.

Ingredients

  • 6 cups flour, sifted
  • 2 Tbsp baking powder
  • 2 tsp salt
  • 1/2 cup sugar
  • 2 12-oz cans beer, preferably something dark
  • 1 stick butter

Instructions

  1. Preheat oven to 375

  2. Butter two large loaf pans. Melt the stick of butter.

  3. I'm sorry, but you really do want to sift the flour.

  4. In a large bowl, mix together dry ingredients, and stir in beer until it's all combined and nice and thick.

  5. Pour the batter into the loaf pans and pour the melted butter over the top.

  6. Bake for about 50 minutes until it's crusty and knobbly on top.

Friday Night Mandatory Lent Film Party, 2021 edition

During Lent this year, our family be doing the same thing we did last year: Going screen-free from 7-9 PM, except on Fridays, when we will come together to watch an edifying, well-made movie, preferably with some spiritual theme. The kids were not crazy about this idea, but they ended up liking some of the movies in spite of themselves, and we had some good conversations even about the ones they didn’t like. 

Our proposed watch list for this year includes some that we didn’t get around to last year, and a few new ideas:

Fátima (2020) I don’t think much of Barbara Nicolosi’s work in general, but Steve Greydanus found this movie an improvement over previous movies about Fatima, and it sounds like the didn’t go all oogy-boogy with special effects. 

 

Ushpizin (2004) My mother was always begging and pleading with everyone to watch this movie, and I never got around to it. It looks really worth while. 
Synopsis from Rotten Tomatoes:

Moshe (Shuli Rand) and Malli (Michal Bat-Sheva Rand), an Orthodox Jewish couple in Jerusalem, are childless and without means to celebrate the weeklong holiday of Succoth. After much prayer, they receive unexpected money, and Moshe is told about an abandoned shack where he and Malli can properly deprive themselves and receive guests. However, they are visited by two ex-convicts with an unexpected link to Moshe’s past, and the celebration becomes a series of emotional trials.

 

The Keys To the Kingdom
Synopsis from imdb:

A young priest, Father Chisholm is sent to China to establish a Catholic parish among the non-Christian Chinese. While his boyhood friend, also a priest, flourishes in his calling as a priest in a more Christian area of the world, Father Chisholm struggles. He encounters hostility, isolation, disease, poverty and a variety of set backs which humble him, but make him more determined than ever to succeed. Over the span of many years he gains acceptance and a growing congregation among the Chinese, through his quiet determination, understanding and patience. 

 

 

Calvary Definitely just for the oldest kids.

Silence Also for the oldest kids.

Of Gods and Men. Somehow this completely passed me by when it came out in 2010. Synopsis:

“Eight French Christian monks live in harmony with their Muslim brothers in a monastery perched in the mountains of North Africa in the 1990s. When a crew of foreign workers is massacred by an Islamic fundamentalist group, fear sweeps though the region. The army offers them protection, but the monks refuse. Should they leave? Despite the growing menace in their midst, they slowly realize that they have no choice but to stay… come what may. This film is loosely based on the life of the Cistercian monks of Tibhirine in Algeria, from 1993 until their kidnapping in 1996.”

The Passion of Joan of Arc, maybe?? This one looks pretty bonkers but gorgeous. One kid is taking a film class in high school and the other got a subscription to the Critereon Collection for Christmas, so there has been some Widening Of Horizons lately, and I think a silent movie might be well received. 

Fiddler on the Roof. This one doesn’t uhhh quite fit in with the others, but we haven’t seen it in ages and ages, and nobody’s ever in the mood to start it. I think the older kids remember it as mostly a tragedy, which is certainly is not. I like having a lot of options, so we can choose something that makes sense at the time. 

A Hidden Life (although, three hours, I dunno!)

The Young Messiah 

Paul, Apostle of Christ. Less excited about this one, but it’s supposed to be pretty solid. 

Millions. A bit of stretch. We saw this movie years ago and I remember thinking, “What the hell was that?” But it was interesting, probably worth another watch. Same director who did Trainspotting and Slumdog Millionaire.

Other possibilities:

Beckett or A Man For All Seasons, but probably not both. I actually bitterly disliked both these movies when I was young, but I should probably give them another viewing as an adult. 

Song of Bernadette I’ve still never seen this movie. I have less and less patience for Hollywood Catholicism, but I’m willing to be talked into it, especially since this list needs more movies that the younger kids can watch.

Well, that should be enough to keep us busy. 

Here’s my reviews for the movies we watched last year:

I Confess

The Robe

The Trouble With Angels

Babette’s Feast

Lilies of the Field

We also watched The Miracle Maker, but I don’t seem to have reviewed this one. We thought it was weird but powerful, and we overall gave a thumbs-up to the portrayal of Jesus. 

(The Passion of the Christ) We didn’t watch this one, but I did write a review of it a few years ago.

 

What’s for supper? Vol. 241: What gets blossomed next?

And a happy Friday to you, week who just about killed us. We’re very glad most of the kids are back in school in person, but YEESH. We Fishers do not excel at transitions; we certainly do not. It didn’t help that we had lots of Nighttime Diabetes Excitement, which is one of my least favorite kinds of excitement. 

Pretty good food, though. Here’s what we ate this week:

SATURDAY
Meatball subs

I always say “nothing to report” when I make meatballs, but guess what? I have something to report! I have been under seasoning them. I bumped up all the seasoning by maybe 20%, and then I added a healthy glug of red wine. So nice! Just a little more savory and rich. I didn’t take a photo, possibly because of being busy eating.

I used the leftover sauce from Friday’s spaghetti with Marcella Hazan’s magical sauce. And that was a good meal. 

SUNDAY
Hot chicken wings, beer brats, bloomin’ onions, a vast assortment of crunchy snackeroos and dips

Super Bowl food! Damien made his easy peasy hot chicken wings with blue cheese dip, and lots of beer brats with onions three ways (cooked in beer with onions and served with sautéed onions and raw onions); and, fearing that wasn’t enough onions, I made three bloomin’ onions. 

The hot wings were fantastic, as usual. Damien used full wings, rather than wingettes (gosh I hate that word), which I actually prefer. 

The bloomin’ onions were probably more fun to make than they were to eat. People were obliging, but we only ended up eating about half. I guess I had it in my head that it was a party since it was the Super Bowl, so I made three giant onions. 

Here I am demonstrating the lovely job my little onion blossomer does:

I didn’t show this part, but because the onion sits on a little base that’s lower than the blades, the “petals” are still attached at the root end when you take it off the cutter, which is how you can fry the onion all in one piece.  Now I’m wondering what else I can use this device to cut. Definitely a cantaloupe. We will have melon blossoms come summer, let me tell you, with little berries here and there. And maybe . . . potatoes! I’m seriously considering making some deep fried potato blossoms for Valentine’s Day.

And I’m almost ashamed to tell you this, but what I really want to try is a pork blossom. I’ll get a nice piece of lean, boneless pork, maybe marinate it for a while, and then freeze it for an hour or two to firm it up, and then . . . VOOM. Pork blossom. I guess I could deep fry if after that.  THIS IS BIG BRAIN TIME, EVERYBODY. I feel like there is some disadvantage to my plan, or some wrinkle I’m not anticipating, but I also feel like it’s going to happen anyway. 

I took so many damn pictures of these onions at various stages, I might as well share them.

Onions in ice water, firming up:

Onions coated in seasoned flour:

Onions coated in seasoned flour, then dipped in egg batter, then seasoned flour again, waiting for the oil to heat up:

Onion merrily frying in oil:

You have to fry them upside down first, shoving them down pretty hard in the pot to force the petals open; then flip it over and finish cooking it right side up. Then you can pull it out . . . 

drain it, and set it on a plate with a little dish of sauce.

Then you pull the petals off and dip. 

I used the flour, batter, and sauce recipes on this page, but next time I make this, I’ll use more ketchup and less horseradish in the sauce, which tasted a bit harsh. A bloomin’ onion should be nothing but fun and delight, no harshness at all. 

MONDAY
Turkey bacon avocado wraps; leftovers

I figured there would be lots of leftovers, and I was very right. So we had what passed for a light meal (supplemented by wings and brats): Spinach wraps, deli turkey, bacon, avocado, and Swiss cheese, with honey mustard dressing.

I don’t know why wraps feel like more of a treat than sandwiches, but they do. Maybe because I always used to order one after giving birth, and I associate them with having room service (and that first meal you eat after you have a baby is just indescribably delicious). Now I just need my own chipped ice machine and I can live that swanky hospital life every day. 

TUESDAY
Golden rice with salmon; egg rolls

New recipe. Frozen salmon is actually fairly cheap if you’re not making a giant slab of salmon your main course. We didn’t have any furikake. I don’t even know what furikake is (okay, I looked it up, and it sounds neat), but I thought the rest of it sounded delicious enough that we could limp along without it. 

Alas, this dish was not a hit, despite lots of fresh ginger and garlic and both parts of the scallion. You cook the rice, then coat it with egg yolk before stir frying it.

Also you fry up the egg whites in the pan separately and then add them into the rice. This recipe has an awful lot of putting things into the pan and then taking them out again and then adding them back in, then making a little space in the middle of the thing you’re cooking and cooking something else in there, and then combining it with the other thing . . . to be honest, I was a little relieved that it wasn’t a popular dish, because it was too much work and I don’t want to do it again!

It wasn’t bad, just bland. Needed furikake, no doubt. I also crowded the pan when cooking the salmon, so the fish part was kind of soggy, rather than crisp and toasted, which is sad. We ended up adding soy sauce and/or hot sauce. I did like the egg-coated rice, and will probably adopt that for another recipe. It gave the rice a nice richness, plus of course a cheery yellow color. And I did like the addition of the fluffy egg whites in with the rice. 

WEDNESDAY
Chicken shawarma

I was going to make this over the weekend, but it seemed like everyone needed cheering up mid-week, so I made shawarma, which everyone loves. 

We had these cute little mini pita breads, which aren’t really better than normal pita, but they are cute. Tons of various kinds of olive, feta, cucumbers and tomatoes, parsley, yogurt sauce. So much garlic in everything, my lips were fizzing. So good. 

I usually put the onions in with the chicken to marinate, but I just didn’t feel like dealing with onions first thing in the morning, so I just spread them over the chicken right before I cooked it, and it turned out fabulous.

Probably do it that way from now on. There is plenty of flavor in the meat, and I liked having the onions a bit more crisp. 

THURSDAY
Pork nachos

Another successful meal that I decided on at the last minute. I’ve made John Herreid’s carnitas many times, and everyone likes them, but I was going to be driving around all day, so I chunked a piece of fatty pork into the Instant Pot with a bottle of Mexican coke, some cinnamon sticks, a quartered orange, some bay leaves, a splash of canola oil, and tons of oregano, salt, and pepper, and pressed the “meat” button. This still cracks me up. YOU MAKE MEAT NOW. *boop*

It cooked it on high pressure for 35 minutes, and then I left it on warm for a few hours until dinner, when I took the meat out and shredded it, then spread it over tortilla chips and sprinkled it with shredded cheese, and broiled it.

My land, it was good. Really tasty and tender, middling spicy and warming but not too sweet, with no need to add additional seasoning. I had mine with scallions and sour cream.

FRIDAY

I think we are having migas. The kids are having their Valentine’s Parties at school, so I’m hoping they’ll be full of hygienic store-bought individually wrapped treats and won’t care very much that it’s migas for supper, which they don’t like because they are culinary fools. 

(Pictured: Past migas)
I may make some beans and rice, but then again, I may not. Maybe I’ll just have some Pixy Stix.

Hey, don’t forget to leave your suggestions for what gets blossomed next around here! Although we all know it’s going to be a potato. (And yes, I looked up “getting blossomed” on Urban Dictionary to make sure it’s not a kink of some kind. It is not.)

Here’s the recipe cards!

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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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Hot chicken wings with blue cheese dip (after Deadspin)

Basic, tasty hot wings with blue cheese sauce

Ingredients

  • chicken wingettes
  • oil for frying

For the hot sauce:

  • 1/2 cup butter
  • 1/8 cup tabasco sauce
  • 1/8 cup sriracha sauce
  • salt
  • vinegar (optional)

Blue cheese sauce:

  • sour cream
  • blue cheese
  • optional: lemon juice, mayonnaise
  • celery sticks for serving

Instructions

  1. Fry the wingettes in several inches of oil until they are lightly browned. Do a few at a time so they don't stick together. Set them on paper towels to cool.

  2. Melt the butter and mix together wit the rest of the hot sauce ingredients. Toss the wings in the hot sauce.

  3. Mix together the sour cream and crumbled blue cheese. Use a food processor or whisk vigorously to break up the blue cheese. You can add lemon juice or a little mayonnaise to thin it.

  4. Serve with blue cheese dip and celery sticks.

 

5 from 2 votes
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Chicken shawarma

Ingredients

  • 8 lbs boned, skinned chicken thighs
  • 4-5 red onions
  • 1.5 cups lemon juice
  • 2 cups olive oil
  • 4 tsp kosher salt
  • 2 Tbs, 2 tsp pepper
  • 2 Tbs, 2 tsp cumin
  • 1 Tbsp red pepper flakes OR Aleppo pepper
  • 1 tsp cinnamon
  • 1 entire head garlic, crushed OR bashed into pieces

Instructions

  1. Mix marinade ingredients together, then add chicken. Put in ziplock bag and let marinate several hours or overnight.

  2. Preheat the oven to 425.

  3. Grease a shallow pan. Take the chicken out of the marinade and spread it in a single layer on the pan, and top with the onions (sliced or quartered). If you kept the garlic in larger pieces, fish those out of the marinade and strew them over the chicken. Cook for 45 minutes or more. 

  4. Chop up the chicken a bit, if you like, and finish cooking it so it crisps up a bit more.

  5. Serve chicken and onions with pita bread triangles, cucumbers, tomatoes, assorted olives, feta cheese, fresh parsley, pomegranates or grapes, fried eggplant, and yogurt sauce.

 

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Yogurt sauce

Ingredients

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

Instructions

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

 

 

NH Judicial Vicar sues Michael Voris for “recklessly false statements”

According to NHReporter:

Judicial Vicar Rev. George de Laire filed a federal lawsuit against the far-right news outlet Church Militant this week, claiming the outlet published “recklessly false” statements about de Laire after a notorious radical sect was disciplined by the New Hampshire diocese.

Gary Michael Voris, who goes by Michael Voris in his internet videos, runs Church Militant, a website that reports on Catholic news and politics. The outlet published videos and articles calling de Laire “emotionally unstable,” stating de Laire is incompetent, and implying he’s corrupt, according to the lawsuit filed in the United States District Court in Concord on Friday.

Michael Voris and Church Militant have a long history of targeting Fr. de Laire after he began working with the diocese to try to bring the Slaves of the Immaculate Heart of Mary into compliance with Rome.

Damien Fisher broke the story with exclusive details and background at NHReporter.  Read the rest here. 

Disclosure: Damien Fisher is my husband. I did not work on this story with him.

Photo of Voris by Clarissa Swan, CC BY-SA 4.0, via Wikimedia Commons

Hell is paved with the skulls of online Catholics

“It’s not real life; it’s just online.”

This is something I’ve heard a lot over the last few years. People have said it derisively, claiming that online friends aren’t real friends, and online relationships aren’t real relationship; and they’ve said it soothingly, so alarmists like me would stop overreacting about the threat from silly, lame online gamers who chatted incessantly about revolution but never actually made it out of their mum’s basement.

Then came the assault on the capitol building, and I do believe that’s the last time I heard anyone say “it’s not real life; it’s just online”. Some of the people who made it into the building were truly silly, albeit also dangerous; but many had been grimly, purposefully planning an organised revolution, complete with public executions.

It was real as could be, and it could not have happened without first starting online — with far-flung people meeting each other online, normalising, amplifying, and escalating each other’s worst and craziest ideas, and then working together to put it into action in real life.

It started out virtual, but five real people are dead in real life, and dozens, maybe hundreds, are going to jail. Things that start online can become very real, and we don’t have the luxury of assuming that threats will stay in the realm of the potential.

I’d like to shift gears now and talk about another kind of threat, and another kind of potential revolution.

It would be hard to understate how much Americans cherish freedom of speech. It’s perhaps especially hard to see it right now, when there is so much disingenuousness and so much confusion about the limits of that freedom.

In the final days of the Trump presidency, Twitter and Facebook suspended the president’s accounts, because he was disseminating dangerous lies, and the courts have ruled that Apple has the legal right to refuse to host Parler, the social media platform that refused to regulate dangerous speech on its site.

As often happens in a crisis, there was lots of confusion about who actually has what rights. When platforms moved to cut off people fomenting violent dissent, a certain number of innocent people got caught up in the broad net — myself included. My best guess is that a bot misread some combination of words as incendiary. At the same time, lots more people claimed to be innocent and unjustly persecuted, when in truth they were simply facing the overdue consequences of their misuse of free speech.

It’s fair to say that there was a purge of conservative voices on social media, but this happened not because conservatism itself is suffering persecution, but because so many conservatives have become cozy with people whose words and ideas are dangerous and violent, and whose online life very demonstrably spills out into real life.

So that’s a real thing. Far right domestic terrorists are by far the most pressing violent threat to the nation, and for the last four years, our president has been their friend. Now we have a new, more liberal administration now; and while our new president is himself fairly moderate, much of his administration is more progressive, perhaps even radical.

So even though the explosive threat from the far right is far from diffused, and even though I applaud ongoing efforts to clamp down on platforms that help that threat emerge from online into real life, I am well aware that this is not the only danger we face. Sometimes, under the guise of saving the nation from exploding, we instead run the risk of imploding.

“Never let a good crisis go to waste” is a real thing, too. There have always been Americans who adore the idea of quashing free speech, and who will use the current crisis to prolong the clamp-down on speech, and make it permanent, and expand it. Do not think that Trump and Qanon are the only ones who drum up fear and paranoia to exploit the masses.

Read the rest of my latest for The Catholic Weekly. 

What’s for supper? Vol. 238: Will the real potato butt please stand up?

First, some important news. I don’t mean to be melodramatic, but this week, we all saw the dawn of a new era in America. It’s easy to sit around and hope for great things on a macro level, but it behooves us all to look around and see what changes we can make on a personal level. I’ve been thinking hard about the direction I want to go in, and after much prayer and reflection, I’m ready to announce the launching of a brand new project, and I truly hope you will all join me. It’s called Potatoes with butts, and you can follow it @PotatoesButts.What it is, is a twitter account that is just photos of potatoes with butts. I got the idea last week, when I saw this potato with a butt.

Here’s the thing, folks. This won’t work if I try to do it alone. My DMs are always open, and you can submit your photos of potatoes with butts and I will share them with mankind, and together we will do our part to make the world a little more full of photos of potatoes with butts. In these unprecedented times let us all work toward unity, and never allow ourselves to be cleft in two unless we are a potato with a butt. 

In other news, I am determined to be less of a potato butt on a personal level, so I started on my treadmill again, and I was passing the time by processing some food photo files. Here’s a little preview of what you’re in for this week:

That does sound tasty!

EDIT: I have unintentionally caused confusion with this joke. The screenshot above shows what autocorrect does to the names of my food photos when I’m on the treadmill and huffing and puffing too much to fix it while I upload them. If you wanted to, you could guess which of the following photos match up with irk chops, yffalo doh, hi ken plate, and Eminem inside chicken. I regret to inform you that “chickens vertical” is actually what I meant to type. I had a number of chicken photos, and in this particular one, well, they weren’t horizontal. 

Okay, here’s what we had this week:

SATURDAY
Spaghetti carbonara, french bread

Delightful as always, and low-skill (although cooking for a crowd does require you to keep your head). I used four pounds of bacon and 3-1/2 pounds of spaghetti, and 423 mashed ends of butter sticks, and a whole thing of parmesan cheese.

Jump to Recipe

Some day I’ll get a block of parmesan and grate it fresh into the carbonara, but even the jarred stuff makes a great meal.

I haven’t made fresh bread for a while, so I was a little nervous, but it turned out well, fragrant, light, and a little sweet.

Nice simple recipe, just flour, water, salt, yeast, sugar, oil. A little cornmeal for the pan and a little butter to run over the hot top. 

Jump to Recipe

This recipe makes four long, fat loaves. (I do not intend to start a Twitter account for loaves of french bread that look like something it’s not. Because it’s VULGAR, that’s why.) A couple of them split, as you can see, because I didn’t slash them deeply enough, but no one complained. If you’re not great with bread, this is a reliable recipe, as long as you give it plenty of time to rise (it takes two rises). 

SUNDAY
Ina Garten’s roast chicken with fennel and lemon, candied sweet potatoes, cranberry sauce

Now here is a tasty roast chicken. Damien volunteered to make the main course, and he followed Ina Garten’s recipe, which calls for stuffing the bird with lemons, garlic, and thyme, and roasting it atop a bed of fennel, onion, carrots.

Very, very juicy and tasty. The lemon, garlic, and thyme flavors really make themselves known in the meat, but it was the caramelized vegetables that really wowed me, especially the fennel. Must get more fennel into life.

This led to me browsing my way through Marcella Hazan’s Essentials of Italian Classic Cooking, so we shall see what fennel may come. 

And here, for the curious, is a picture of Eminem inside chicken:

I also opened up some cans of cranberry sauce, which turned out to be whole berry because I’m a monster; and I made some candied sweet potatoes. It’s a fine recipe

Jump to Recipe

but in retrospect, something less sweet would have been a better foil for the other two dishes. 

MONDAY
Hot dogs of many nations, cheezy weezies

Not even really hot dogs of many nations. I intended to serve Chicago-style hot dogs (mustard, tomatoes, pickles, pickle relish, onion, pickled peppers, and celery salt) and buffalo hot dogs (blue cheese, scallions, and hot sauce), but by the time dinner came, buffalo seemed adventurous enough. 

Ugh, I will be so glad when it’s finally light at dinnertime again. The lighting is killing me. You can see all the grime in my house, but everything looks so garish and dire. Oh well. 

TUESDAY
Oven fried pork chops, pink risotto, peas

I’m just over here exhausted with all my same old same old pork recipes, so I poked around a little and tried something different, yet decidedly un-exotic: Breaded fried pork chops.

Jump to Recipe

I was planning to just chunk them in the oven, but at the last minute I thought they really needed a little browning up first, so I fried them in oil just to cook the outside

and then baked them to make sure the meat was done. I thought they were great, if a little bit of a hassle (because I made 12).

Will make again, probably using boneless pork ribs. The breading could easily be made more spicy, but it had a good, balanced flavor, and the texture was perfect, crunchy and light, and the meat was juicy. My mother used to make pork chops often, and they looked and tasted like a mitten that had fallen in the slush by the bus stop and been run over repeatedly, so I feel pretty good about this.

I made my reliable Instant Pot risotto, which is so easy and always turns out creamy and lovely, especially when I’m generous with the butter and cheese. On this day I was a little low on cheese, so it was slightly less gooey than normal, but still very nice.

Jump to Recipe

It calls for chicken broth and white wine, but all I had was three half-empty bottles of rosé and merlot, so in they went. Predictably, this changed the flavor slightly, and the color dramatically. 

I definitely prefer white wine in this, but the kids thought pink risotto was amusing, and I cleared up some counter space, so overall a win. 

WEDNESDAY
Pork ramen

The last few times I made fancy ramen, it caused a lot of suffering, I mean really bad suffering, like really bad, because someone’s mother had made JUST RAMEN FOR SUPPER (and meat and vegetables and crunchy noodles and sprouts and sauces and eggs), and so there was a lot left over. So this time, I only made six packages of ramen. You will be surprised to hear that everyone was very excited about ramen for supper, because it’s SO GOOD, and they gobbled it up and howled for more. So Lena made some more, but by the time it was ready, everyone had left to go lie on their necks and listen to K-pop. 

Anyway, here’s my ramen.

I ha it with wilted spinach, scallions, accidentally hard boiled eggs, quick-pickled carrots, scallions, pea shoots, a little broccoli, and pork sautéed in sesame oil, then sliced and simmered in soy sauce. I usually put hot sauce on it, but I tried some sweet chili oil and it wasn’t great. The carrots and vegetables added enough sweetness. 

THURSDAY
Beef fajita bowls

I love this meal. I got the meat marinating first thing, using this very sharp, savory marinade

Jump to Recipe

I actually used lemon juice rather than lime, and didn’t really notice the difference. Then, close to dinner time, I was afraid there wasn’t enough meat, so I went out and bought more, so some of the meat only had an hour to marinate. 

Ladies and gentlemen, marinating is magic. I was too hungry to stop and take a picture, but the difference between the two hunks of meat was astounding. The acid in the lemon (or lime) juice and the Worcestershire sauce breaks down the connective tissue and makes it so tender and yielding, and really opens it up to receive the flavor. 

I made a big pot of rice in the Instant Pot, and I set out bowls of everything so people could build their dinner as they pleased. I chose, uh, everything: Rice, beef, some sweet corn slightly charred in oil, scallions, fried onions and sweet peppers, black beans with tomatoes and chili peppers, cheddar cheese, sour cream, and corn chips. Oh, and some Taijin chili lime powder.

I scooped up a bunch of the gravy and poured it over the bowl because I can’t get enough of that tangy, garlicky juice. So good. 

I really love this meal. Beef is my favorite meat by far, and this is one of my favorite things to do with it. 

FRIDAY
Fish tacos

I guess just tortillas, batter-fried fish from frozen, shredded cabbage, salsa, sour cream, limes, and avocados. This would be great with guacamole, or, even better, pico de gallo, but we always have it on Fridays when my ambition is so low.

Well, adios. Don’t forget to send me your potatoes with butts. DM my Twitter, or email it to simchafisher at gmail dot com, or message me through Facebook, or just throw it through my window as you drive by. 

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Spaghetti carbonara

An easy, delicious meal.

Ingredients

  • 3 lbs bacon
  • 3 lbs spaghetti
  • 1 to 1-1/2 sticks butter
  • 6 eggs, beaten
  • lots of pepper
  • 6-8 oz grated parmesan cheese

Instructions

  1. Fry the bacon until it is crisp. Drain and break it into pieces.

  2. Boil the spaghetti in salted water until al dente. If you like, add some bacon grease to the boiling water.

  3. Drain the spaghetti and return it to the pot. Add the butter, pieces of bacon, parmesan cheese, and pepper and mix it up until the butter is melted.

  4. Add the raw beaten egg and mix it quickly until the spaghetti is coated. Serve immediately.

 

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French bread

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

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

Ingredients

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

Instructions

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

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

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

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

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

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

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

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

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

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

5 from 3 votes
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Candied sweet potatoes

Easy and pleasant. Please do not top with marshmallows, as that is an abomination.

Ingredients

  • 3-4 lbs sweet potatoes, peeled and cut into chunks. Canned is fine, although they will be slightly mushier.
  • 6 Tbsp butter, melted
  • 2/3 cup brown sugar
  • 1 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1/2 tsp salt

Instructions

  1. Preheat the oven to 400. Grease a baking dish.

  2. Combine the sugar, cinnamon, salt, and nutmeg. Add the melted butter and stir to make a paste.

  3. If you're using canned sweet potatoes, drain them. Spread the potatoes in the dish and distribute the butter-sugar mixture evenly over them. Use a spoon or spatula to toss the potatoes so they are coated with the mixture.

  4. Cook for 30-40 minutes. If you're using fresh potatoes, stir every 15 minutes to keep the sauce distributed well. If you're using canned, let it be, so they don't turn into mush.

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Instant Pot Risotto

Almost as good as stovetop risotto, and ten billion times easier. Makes about eight cups. 

Ingredients

  • 1 medium onion, diced
  • 4 cloves garlic, minced or crushed
  • 1 tsp salt
  • 1 tsp ground sage
  • 3 Tbsp olive oil
  • 4 cups rice, raw
  • 6 cups chicken stock
  • 2 cups dry white wine
  • 1/2 cup butter
  • pepper
  • 1.5 cups grated parmesan cheese

Instructions

  1. Turn IP on sautee, add oil, and sautee the onion, garlic, salt, and sage until onions are soft.

  2. Add rice and butter and cook for five minutes or more, stirring constantly, until rice is mostly opaque and butter is melted.

  3. Press "cancel," add the broth and wine, and stir.

  4. Close the top, close valve, set to high pressure for 9 minutes.

  5. Release the pressure and carefully stir in the parmesan cheese and pepper. Add salt if necessary. 

Print

Beef marinade for fajita bowls

enough for 6-7 lbs of beef

Ingredients

  • 1 cup lime juice
  • 1/3 cup Worcestershire sauce
  • 1/2 cup olive oil
  • 1 head garlic, crushed
  • 2 Tbsp cumin
  • 2 Tbsp chili powder
  • 1 Tbsp paprika
  • 2 tsp hot pepper flakes
  • 1 Tbsp salt
  • 2 tsp pepper
  • 1 bunch cilantro, chopped

Instructions

  1. Mix all ingredients together.

  2. Pour over beef, sliced or unsliced, and marinate several hours. If the meat is sliced, pan fry. If not, cook in a 350 oven, uncovered, for about 40 minutes. I cook the meat in all the marinade and then use the excess as gravy.

What will a Biden presidency look like? That’s largely up to us.

Did you hear Biden’s inaugural speech? It was good. And despite what you’ve heard, that’s the first nice thing I’ve ever said about Joe Biden. 

As perhaps you know, I rejected Trump and his ideology from the moment he slouched onto the national stage. Before he was elected, I predicted that he had to power not only to hurt us, but to make us tear ourselves apart, and I was right.

But even so, when he took office in 2017, I was still unprepared to hear from his own lips just how much he hates our country. His dark, cataclysmic view of the United States was startling and horrifying. Listen to the words he chose to read on the day he became president:

Mothers and children trapped in poverty in our inner cities, rusted out factories scattered like tombstones across the landscape of our nation, an education system flush with cash but which leaves our young and beautiful students deprived of all knowledge. And the crime, and the gangs, and the drugs that have stolen too many lives and robbed our country of so much unrealized potential. This American carnage stops right here and stops right now.

He always thought place was a shithole.  His whole platform was patriotism, but the things he claimed to admire about our country were always garish cartoons, and he actively worked to destroy the things that really do make us great: Truth, justice, our constitution, with its checks against tyranny; our freedom of speech, our freedom of religion, our freedom of the press, our generosity, our diversity. He admired none of that. What he loved was our clout, our dazzle, our machines and weapons, and our noise. These are the things he thought made America great, and he sought every day to heap these things up for himself, like a personal hoard for himself to crouch upon. 

And here we are in 2021, still reeling. Everything Trump said about the country at his inauguration, Biden could have said at his. He could have legitimately spent his speech reminding the country of all the monstrous depredations of the last four years. And he did acknowledge them: he spoke of “the foes we face: anger, resentment, hatred, extremism, lawlessness, violence, disease, joblessness and hopelessness.” He said:

Few people in our nation’s history have been more challenged or found a time more challenging or difficult than the time we’re in now. Once-in-a-century virus that silently stalks the country. It’s taken as many lives in one year as America lost in all of World War II. Millions of jobs have been lost. Hundreds of thousands of businesses closed. A cry for racial justice, some four hundred years in the making moves us. The dream of justice for all will be deferred no longer.

The cry for survival comes from planet itself, a cry that can’t be any more desperate or any more clear. And now a rise of political extremism, white supremacy, domestic terrorism that we must confront and we will defeat.

Why, then, with this list of horrors, did his speech land so differently than Trump’s? Because even as he spoke frankly of the horrors we’ve endured, he spoke with sorrow, not with disgust. It was an acknowledgement that we’ve suffered, and also that we’re in a strange place, and that the future is up in the air. 

I’m not the only one to say it: This is the first time our national anthem sounded perfectly appropriate. Most country’s anthems are full of pride, but ours is not. It takes place at the dawn of a new day, but it isn’t a song of triumph. Instead, it asks what can we see in this early light. The sounds of the battle that we heard aren’t the sounds of the end of a nation; those are proof that we’re still fighting back, still in the process of struggling to defend and define what is precious. And of course the anthem ends with a question.

Today, that question is: What comes next? What will a Biden presidency look like? 

Despite what you may have heard, I never supported Joe Biden. I voted for him because I felt I had to, but I never looked to him as the man who can solve our national problems. I still don’t. The man says he’s a pro-choice Catholic, and he’s vowed to overturn religious conscience protections. Democrats like him and Harris champion some ideas I believe in, but also some that frighten and repel me. These aren’t small issues. 

Well, Trump always told the country that he would save it. That he was the one who could lead us into prosperity; that he would rescue us from our enemies; that he would crush the ones who threaten our way of life. For reasons I will never understand, so many people believed him, and trained their eyes to see in this weak and bloated criminal a man of strength, courage, and nobility.

He said he would save us, and of course he did nothing of the kind. He tried his best to ruin us for his own personal gain, and then, when his fevered fantasy of lion-like domination failed, he deserted his true believers and slunk out a side door to strains of YMCA, leaving nothing in his wake but unpaid bills and some stains that may never come clean.

So now we have President Biden. 

Will Biden save us? No indeed. But let’s note that he never said he would.  Instead, he told us that we could save ourselves, if we wanted to. 

He said:

[T]he American story depends not on any one of us, not on some of us, but on all of us, on we the people who seek a more perfect union.

This is a great nation. We are good people. And over the centuries, through storm and strife, in peace and in war, we’ve come so far. But we still have far to go. We’ll press forward with speed and urgency, for we have much to do in this winter of peril and significant possibilities, much to repair, much to restore, much to heal, much to build, and much to gain.

[…]

To overcome these challenges, to restore the soul and secure the future of America requires so much more than words. It requires the most elusive of all things in a democracy: unity, unity.

In another January, on New Year’s Day in 1863, Abraham Lincoln signed the Emancipation Proclamation. When he put pen to paper, the president said, and I quote, “if my name ever goes down into history, it’ll be for this act. And my whole soul is in it.”

My whole soul was in it today. On this January day, my whole soul is in this: Bringing America together, uniting our people, uniting our nation. And I ask every American to join me in this cause.

Biden’s speech was no rally or battle cry to come and follow him. Instead, it was an invitation. He acknowledged that calls for unity may sound like “a foolish fantasy,” but he explained how it could come about: By making it personal.

It’s a strange thing: Trump always made politics personal. He always wanted to punish disloyalty, and always made it clear that to defy him was to be un-American.

But Biden is making it personal in a different way. He called for unity not as something that legislators can do or that political parties can bring about, but as something that literally every American has the opportunity to do: 

“We can see each other not as adversaries, but as neighbors. We can treat each other with dignity and respect. We can join forces, stop the shouting and lower the temperature. For without unity, there is no peace, only bitterness and fury. No progress, only exhausting outrage. No nation, only a state of chaos.”

Can I do this? I don’t know. The last four years have been so hard. Sometimes the best I could do was simply to keep silent, because the outrages I saw made me want to respond outrageously, to respond to monstrosities by becoming a monster myself. I can’t pretend that the lines haven’t been drawn, and I can’t forget the things I now know about people I used to respect. I’ve seen friends defend literal Nazis. I have seen clearly that my family is not safe. I don’t know how we’re supposed to climb down from that precipice.

Even though the pipe bombs in capitol were discovered and disarmed, and the mobs were thwarted before they could gas congress or hang Nancy Pelosi, this is still a perilous moment. The people who think Trump was right, but who aren’t outrageous buffoons, and who know how to express themselves with nuance and sophistication — they’re still there.  They haven’t gone away, and neither has the threat they pose. And those who saw the Trump presidency as the crisis it was, and who have been waiting to take advantage of that crisis — those who think violence is always justified, those who really do want to suppress free speech and criminalize dissent — they’re still there, too. 

We are still on a precipice. But in the light of dawn on January 20, 2021, I see that we haven’t yet thrown ourselves over, either. We are still fighting, and the flag is still there. I will take this day to thank God for that blessing. I love my country and I want it to be better. Eyes wide open, everybody. The battle isn’t over, and that’s a good thing.

It doesn’t have to be about one man. What a Biden presidency will look like is largely up to us. 

“I shouldn’t have to earn my welcome.” Being Black in the American Catholic Church

What’s it like to be a Black Catholic in America today? In June, four Black Catholics joined me to talk about what they’ve experienced, to explain what makes them feel like they belong, and what makes them feel like they don’t, and what needs to change. 

Alessandra Harris, Marcia Lane-McGee, Andrea Espinoza, and Eric Phillips began the conversation by using history and statistics to dismantle Abby Johnson’s racist argument in her video about her biracial son, and it’s well worth listening to.

But that was only half of our conversation. Today I’d like to feature the sections where they talk about their personal experiences in the Church and with the pro-life movement. White Catholics, in particular, I hope you will read it carefully and take to heart.

 The full video response and transcript are here.  The transcript here has been edited for length and reading clarity.

Do you think the pro-life movement has a racism problem? 

Marcia: Yes, absolutely it does … I feel the pro-life movement only insists racism exist in the womb. They want to talk about Planned Parenthood’s only being in predominantly Black neighborhoods, and they’re like, “That’s awful,” but they’re not thinking about how their mindsets, and policies that they vote into place, and the way that they continue to villainize Black fathers and Black culture, affect our lives out of the womb.

…[T]here were pro-life protesters outside of a Planned Parenthood right after the George Floyd was murdered, and … their sign literally said “More George Floyds will die here today than on the Street.” … She’s like, “That’s the real problem, that’s what you should be upset about.” It’s that whataboutism we get when we want to say Black lives matter, but they go, “What about Planned Parenthood?”

They are trying to deflect, and because they don’t want to deal… They don’t want to deal with the whole person after they are born. I firmly believe once a Black child is born, that is when we need the pro-life movement even more. We need you to vote in polices that help mothers, policies that are able to abolish those laws like the “man in the house” laws, because that still exists. Right now it still makes more fiscal sense to not be married to the father of your children if you are struggling in the Black community; it makes sense. Because you’re more likely to struggle when you’re married, because your government benefits will be cut; it’s less food stamps, less everything. And that is frustrating. So pro-lifers aren’t there for that, and I absolutely believe it’s because racism exists. They already have an idea about us in the mind.

Someone said to me once, a friend of mine — she’s Black, and she said, “I don’t understand why you’re pro-life,” and I was like because “you know, everyone needs to live and everyone needs to get what they need.” She goes, “Issue is that it seems like pro-lifers only want us; they don’t want to kill us in Planned Parenthood because to want to be able to kill us in the street, whether it’s a death slowly death by starvation, or if it’s death by cops.”

[J]ust like this country, the pro-life movement was not built for me right now as I am.

America wasn’t built for Black people; it was built by Black people, let’s be real. But the pro-life movement wasn’t built for Marcia at 40 years old, right? Me in the womb, my 17-year-old mom, absolutely. But now. as I am, they don’t care about my spirit or my wellbeing. And you know what, here I am still fighting for life because I know it’s the right thing to do. 

Does the Catholic church in general have a racism problem? 

Andrea: It’s like the house is on fire, and there are people in the house that’s on fire, and people outside the house are trying to say, “Hey, your house is on fire,” but the people in the house are like, “No, it’s not.”

We would be kidding ourselves if we said the American sector of the Catholic Church didn’t have a racism problem, and I’ll tell you why. Because the same people that … believed that Black people were 3/5 of a person, they were the same people that built the Catholic church; they brought in those prejudices with them.

They were the same people who forced native Americans to give up their culture, change their names, attend these Indian boarding schools to rehabilitate them and make them more European. These were the same people that refused to ordain Black priests so that the Venerable Tolton had to go to Italy to seminary. These are the same people that denied Black nuns the opportunity to become novices in their orders, so they had to create their separate orders.

The thing that makes it worse is that a lot of Catholics do not know this information, because we teach the faith, but we don’t teach the history, and because we don’t teach the history, it perpetuates on and on and on. So, the same stereotypes perpetuate on and on.

I bet you a lot of Catholics in America do not know that the reason why there are so many Black parishes in certain dioceses is because, when Black families moved to the area through historical periods like the Great Migration … the neighborhood parishes said, “We don’t want any n-words in our parish.” So, they would send them to parishes in the Black part of town that were underfunded and ill prepared …There’s a reason why Malcolm X said the most segregated hour in America is 11:00 on a Sunday morning. And we still have that.

Then, nowadays, we have a specific religious movement that worships in a specific form of the Mass, which is a beautiful form of the Mass, but it is built on the idea that if you are not this, if you don’t meet this condition, this condition, this condition, you’re not Catholic enough. For a lot of us, I can’t relate to that. I grew up in the Caribbean. We didn’t have organs. Have you ever seen what happens to an organ at 95-degree weather with 100% humidity? It warps! So, we had to create our own traditions, but it doesn’t make it any less Catholic.

The key problem with the racism in the American Catholic church is that it’s predicated upon the idea of whiteness, and it will always have that problem unless we do something, because guess what? The majority of the world’s Catholics, they’re not white. 

If this is your experience of the Catholic Church, what is it that keeps you coming back? 

Eric: Thank you for the question. Simply put, what keeps me coming back? Primarily the Eucharist.

But let me say this first. I think a lot of African Americans, and the enslaved in the slave times, saw this same story in the Exodus and Moses; how the Hebrews 400 years being enslaved, God came to their salvation. As a Catholic it’s hard; life here in this nation’s hard; and as a Black Catholic, it’s even harder … but if you look at the story of Christ, it was not an easy life. He had 12 apostles; 11 of his apostles were martyred.

[T]he Jews living in the Roman Empire, they were looked down upon because of their culture. I find myself in the same situation today, but that doesn’t mean I have a right to turn my back on the Church that Christ founded. I have to accept this fight. I think we’re all born here for a reason, not by happenstance. God willed us into existence for times like this, to fight the good fight. And fighting the good fight means suffering, but because you suffer, you don’t abandon the fight. You stand for the Cross; you stand by the Cross of Christ. That’s how I approach it.

So, what can we say, what keeps me coming back, there’s nowhere else for me to go. This is the truth. [Amen]

Also, how do we make progress? The thing Alessandra said in her video, is prayer and fasting, that’s always worth prayer and fasting, and after that comes action.

So, before the quarantine, what I would do is go to different churches in the city, some on the Southside, because I was primarily going to churches on the Southside, and then I would go to predominantly white churches because I just wanted to see how they did things differently. I just wanted to get a feel for the community… We have to find ways to build camaraderie with one another, to the point where we start asking each other over to each other’s houses. I’m telling my people with different ethnicities and cultures: I think white parishioners should visit a Black parish, try to build some relationships, try to get involved in some of those ministries, and vice versa, to the point where you can start inviting people over to dialogue.

Because just like there’s a Theology of the Body, there’s also a theology of food, and I think that really helps break down ignorance, because a lot of people, I would call racist– not because I think they hate me, although there are people who hate me because of the color of my skin. I think some are racist because they’re just racially ignorant, and so I think eating with one another, doing things with one another, helps break down that ignorance and helps us understand one another better, so that one side does not think the other side is just trying to be the victim all the time. 

Can you think of a time when you really did feel a fully seen member of the Catholic Church?

Eric: I’m with another organization called the Camino Project, long story short we send young Catholics on pilgrimages. So, the first time I was there [at St. Josephat on the north side of Chicago], I was talking to the priest. I was trying to see if they could help us out with a certain fundraiser. It fell through, but one day it came to me, you know what, that church looks very interesting; let me attend at the Mass.

So, I went to the Mass there, and the time came for the homily, and the priest there was a white priest. He started to talk about something that Andrea alluded to, how he used to work in the Black community. It was actually half Black and half white, and the priest went on to say how the Black people would go to mass but would be treated like second citizens of the mass, had to sit in certain spots, had to be the last to receive the Eucharist. Then he went on to say that one of the Black parishioners approached the head priest about it, and the priest rebuked her, said she was being selfish and things like that.

So, one day that lady just stopped going to Mass. And he went onto explain that this is what a lot of times racism does. When you treat a fellow person like that, Catholic or not, you kind of help them lose their faith. He … said we need to check ourselves as people, find out where our faults are at, repent of our faults, and do what we can to do better, because no person, especially at a Catholic at Mass, should be treated like that, regardless of color of that person’s skin.

And so, I was happy I came that day. It was just a random day and it was not Black history month; it was on his heart. It was one of his experiences. His experience was hearing this woman’s story of her experience. And eventually she started going back to Mass again and receiving the Eucharist.

I felt appreciated by it because I didn’t think the homily was said because it was expected … [During] Black history month, I expect to see people honoring Black history, but this was just totally out of the blue. And I felt appreciated because from that time on I knew that experience was in his heart and mind, and it changed him, and I know that wherever he’s at now, he’s preaching that same homily somewhere else… But I felt appreciated that day. 

What should white Catholics know about the experience of being a Black Catholic?

Alessandra: [T]here’s Black Catholics spanning the continents, there’s Black Catholics all over the place, and we all worship differently and have different traditions, but we all have a relationship with Jesus Christ, and we believe in the Eucharist, and we believe in the Church.

So even though we all have different experiences and different traditions and different ways we worship and different parishes, we all want to be seen as the body of Christ, and we all want to be recognized as being made in the image and likeness of God.

But with that being said … people want to have white Catholics see their Blackness.

And as a writer, in fiction, the default is white, so unless you say “this character has brown skin,” you’re going to assume that character is white. So too, if you say, “I don’t see color,” you’re defaulting to the white experience. So, when we say we’re Black Catholics, it doesn’t take away our Catholicism at all, but it acknowledges our culture and our traditions and our skin color and everything that encompasses. 

Is there anything you would like from white Catholics in particular. Is there something that you would request or that you would hope for?

Marcia: [J]ust say “welcome” when we walk into your parish. Don’t make me earn my spot there.

I sing at church, I’m a cantor at the masses here at church, and I have a very pretty singing voice. Like that’s a fact, it’s not like “oh, I’m so great.” But I know that if I want to feel welcome in a church, all I have to do is sit next to an old white lady and sing out of the hymnal, and then someone will talk with me at the sign of peace, and then if I don’t, it’s awkward. I feel that not making me earn my spot in the church is a huge way to actually welcome me in the church, because guess what? I’ve been a member of this church for 20 years. I’m here, whether you welcome me into this building or not, and I think just saying “hey welcome”—don’t tokenize me.

It’s funny how—Eric you mentioned St. Josephat. I used to live in Lincoln Park, I lived in Lincoln Park neighborhood in Chicago for about 5 years, and St Josephat was where I went to mass on Sunday nights. I really enjoyed the mass there. I enjoyed is so much there because I was welcome right away all the time. And I didn’t realize that was it was until I started going to masses other places where I would walk in, they would say “welcome,” I would get this, “Do you want to bring up the gifts?” I would say, “Absolutely,” and then one day, I don’t know if it was the usher or someone heard me sing, and he’s like, “Oh my gosh, I have been trying to figure out how to get you to come back here more times, and now you just need you to join the choir, that’s how we get you to come back here!” And I just thought it was that they were already, they like wanted me there, I always felt like I was wanted there.

Like seriously, just saying, “Welcome.” I know that sounds crazy because you’re just like, “Welcome, we’re Catholic; we welcome everyone.’ That is not true. I feel like an exhibit when I come to mass; people always kind of watch to make sure I know what to do.

I had someone in Mass tell me, “Now honey, this is where we stand,” and I’m like, “I’m a legit catechist; I’m a youth minister. I know what I’m supposed to do.” But the people with the small Catholic microaggressions, like, “Wow, you knew everything?” I’m like, “I am Catholic. I grew up in Chicago, where if you want a good education, you’re more likely to go to Catholic school. So, I knew this before I became Catholic.”

So just treat us like any other Catholic, but also acknowledging our Blackness in that moment, knowing that … our skin comes with baggage, but we’re here to share the faith with you.

[Y]ou know there’s that song “We are one body, one body in Christ,” that we do not stand alone? I feel sometimes as a Black Catholic, I know that we are one body in Christ, but often I feel that I am standing alone when I enter a predominantly white Catholic space.

I was a youth minister in a moderately sized town in Indiana for about 3 years, and the first weekend that I was in church there, I did not feel welcomed. … [T]hey were one Eucharistic minister short because I was going to introduce myself at all of the masses, and I was like “I can do it, it’s fine, just tell me where to stand. I can give them the Cup.” Where there was an older couple, and they looked at me like they were suspect, like, the man just looked at me like, “Who are you with this Cup?” Right? They didn’t have to know anyone at this mass, because it’s the Catholic church; you don’t know everyone who goes there, but they saw me and the wife went to go up to get the cup, and I was ready. And he yanked her back and just gave me this look, and then they went back to their pew.

And I was just like, “I’m so glad I’m here to minister to all the racist kids!” No … really, it turned out to be a fantastic experience, but I will never forget that day. I will never forget that Saturday night mass when, even though he didn’t know anybody else as a Eucharistic minister … I don’t know what they thought I did to the church wine. 

That’s what it was, I don’t feel welcome until I earn my spot, and I shouldn’t have to earn my welcome in the Catholic church. It’s a Catholic church.

 

Image by M W from Pixabay

What’s for supper? Vol. 237: Follow me for more potatoes with butts

Hey, the world didn’t end! Per se! And I didn’t even pack up to go live at the P.O., although I was tempted. Here’s what we ate this week:

SATURDAY
One pan chicken thighs with squash and potatoes

Old reliable. This is even better when you have a big variety of vegetables, but just potatoes and squash is good, and it’s stupid easy to make, and nice, honey garlic, mmm. In conclusion, you may think it’s easy to be a food writer, but it’s actually hard, with words, booo. 

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Speaking of stupid, it was only some technical difficulties that prevented me from starting a Twitter account called @potatoeswithbutts.

I uhhhh have a collection. This poor fellow appears to have a pilonidal cyst, which is unusual in potatoes, and you can see by his posture that it’s really getting him down. Yes, I have work to do, what do you mean?

SUNDAY
Chinese roast pork and vegetable lo mein

Here was something new I tried, because I’m bored to death of all my pork recipes. You marinate the meat in chunks in a simple sauce, then roast it over a pan of water, then cut it up. 

I had mine with some excellent pepper jelly we got for Christmas, and it was a great match. It would also be good with that super strong Chinese mustard, or any number of sauces. 

This is most certainly an Americanized Cantonese recipe, and there’s nothing wrong with that, especially if you don’t like five spice because, try as you might, you just can’t get used to *ptui* anise.  I’ll go ahead and write up a recipe card

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but I expect to change it a bit. Next time I will buy fattier meat and cook it in bigger chunks before slicing it. It was a tiny bit dry. If I make those changes, I’ll be able to cook it longer and work up a little crust on the outside. The boiling water made it tender and taste was good, though, if slightly bland. It would also be great cut up and added to stir fries or lo mein. 

SPEAKING OF LO MEIN, this continues to be a popular dish around here. I had bought some flat rice noodles intending to try some kind of Vietnamese noodle bowl (which is what I bought the pork for), but for once in my life I listened to the “nobody’s going to eat that” alarm going off in my head, and made lo mein instead. The only vegetable in the house was green pepper, so I added that, plus some red onion and . . . and this was a most excellent choice . . . some fresh minced ginger, which I’ve started keeping in the house routinely. 

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I was careful not to overcook the vegetables, so they were still crunchy. Man, what a high-yield dish for flavor, with very minimal effort. Sometimes I will add a little fish sauce or oyster sauce, but it’s honestly fine without. 

MONDAY
Tacos, tortilla chips

I do not remember making or eating tacos. I do remember people saying, “You should have made this on Tuesday for taco Tuesday!” and me going “bahhhhhh” in a growly voice. 

TUESDAY
Chicken caprese sandwiches, grapes

Tuesday was grocery shopping day this week, so I needed something very easy. Aldi had big cartons of frozen breaded chicken cutlets, so there was my answer. 

We had basil from the Vietnamese noodle bowls I never made, and no end of cheese from various cheese adventures. I was planning to make a shortcut version of the lovely chicken cutlets Damien makes for special occasions, but while shopping, I became confused, and bought a large amount of tomatoes, so we had caprese chicken sandwiches, which I usually make with grilled chicken, but it turned out nobody cares about the arbitrary chicken rules in my head, especially when it’s very late and everyone’s hongry.

WEDNESDAY
Meatball subs, raw broccoli and hummus

Again, nothing special, but always a popular meal. 

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This was my third day of watching Bridgerton for a review, and let me tell you, if you have to lock yourself in your bedroom and watch four episodes of Bridgerton in a row, getting up and making eighty meatballs is a good antidote. 

THURSDAY
Beef barley soup and pumpkin muffins

A couple of the kids have been begging for this meal. Benny and Corrie were done with their school work early, so they made the muffins with just a little supervision. This is a good recipe, very reliable.

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This is a light, tender pumpkin bread, not some kind of challenging artisinal loaf-log. It has a hearty flavor but is pretty fine-grained. We made a double recipe which gave us 18 muffins plus a small loaf. 

You can add all kinds of things to these muffins (or bread) — oats, nuts, raisins, dried cranberries, chocolate chips if you’re a monster, sunflower seeds, chunky sugar, etc. You can add more sugar to make them more dessert-y, but as is, they make a fine dish dish.

The soup was good, too.

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Although, as you can see, I couldn’t find the barley, so I used pasta rings instead, because I happen to have a lot of different kinds of pasta in my cabinets. Which immediately led the kids to assume I had WASHED OFF SPAGHETTIO-S AND PUT THEM IN THE SOUP. I told them I had not and would not, but they just stared at me. And that’s why, if I lived at the P.O., why. 

The other reason I might live at the P.O. is that, before Christmas, I bought about nine boxes of different kinds of pasta in various shapes, because I made myself believe we were going to make Christmas tree ornaments out of pasta, hot glue, and gold spray paint, and now here we are in January and I can’t find the barley because my cabinets are crammed with pasta. Shut up, it’s a good craft. We just didn’t do it, that’s all. Hey, have you seen my potato butt? And my food writing? It’s very good. 

FRIDAY
Tuna noodle casserole and Brussels sprouts

That’s a little weird, but that’s what the blackboard says. I feel like the Brussels sprouts were expensive, too, so I better actually make them. And you know what, maybe tuna noodle can be made with pasta rather than egg noodles. Because I have–

Aw, skip it. Here’s the recipe cards: 

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One pan honey garlic chicken thighs with fall veg

Adapted from Damn Delicious 

Ingredients

  • 18 chicken thighs
  • 2 lbs broccoli in spears
  • 4-5 lbs potatoes in wedges, skin on if you like
  • 1 butternut squash, peeled and cubed

sauce:

  • 1/3+ cup honey
  • 1/3+ cup brown sugar
  • 3 tbsp dijon or yellow mustard
  • 9 cloves garlic, minced
  • 2 tsp oregano
  • 2 tsp dried basil
  • salt and pepper
  • 6 tbsp olive oil
  • olive oil for drizzing

Instructions

  1. Preheat oven to 400. Prepare the sauce. 

  2. In a large, greased sheet pan, spread the potatoes and squash. Drizzle with olive oil and season with salt and pepper. 

  3. Lay the chicken thighs on top of the potatoes and squash. Brush the sauce over the chicken skins. 

  4. Roast the chicken for thirty minutes or more until they are almost cooked.

  5. Add the broccoli, arranging it on top of the potatoes and in between the chicken. Return the pan to the oven and let it finish cooking another 10 -20 minutes so you don't die. The skins should be golden and the broccoli should be a little charred. 

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Chinese Roast Pork

This is a recipe in progress, but it's easy and reasonably tasty as is. Serve with any number of sauces.

Ingredients

  • 6-8 lbs boneless pork
  • 1/4 cup soy sauce
  • 3/4 cup white sugar
  • 2 Tbsp hoisin sauce
  • 2 Tbsp bean paste
  • 2 tsp salt
  • RED FOOD COLORING, DO IT

Instructions

  1. Cut the pork into long chunks

  2. Mix together all the sauce ingredients and marinate the meat for several hours or overnight.

  3. Preheat the oven to 375

  4. Boil some water (I used a tea kettle)

  5. Line a large roasting pan with tin foil and put cake racks over it. Lay the meat on the racks, put it in the oven, and then carefully add the boiling water to the pan.

  6. Roast for an hour or more, adding water if it cooks away. Turn meat once during cooking. The outside of the meat should be dark and glossy.

  7. Slice and serve hot or cold.

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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.

 

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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. 

 

2 from 1 vote
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Pumpkin quick bread or muffins

Makes 2 loaves or 18+ muffins

Ingredients

  • 30 oz canned pumpkin puree
  • 4 eggs
  • 1 cup veg or canola oil
  • 1.5 cups sugar
  • 3.5 cups flour
  • 2 tsp baking soda
  • 1.5 tsp salt
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1/2 tsp ground cloves
  • 1/4 tsp ground ginger
  • oats, wheat germ, turbinado sugar, chopped dates, almonds, raisins, etc. optional

Instructions

  1. Preheat oven to 350. Butter two loaf pans or butter or line 18 muffin tins.

  2. In a large bowl, mix together dry ingredients except for sugar.

  3. In a separate bowl, mix together wet ingredients and sugar. Stir wet mixture into dry mixture and mix just to blend. 

  4. Optional: add toppings or stir-ins of your choice. 

  5. Spoon batter into pans or tins. Bake about 25 minutes for muffins, about 40 minutes for loaves. 

 

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Beef barley soup (Instant Pot or stovetop)

Makes about a gallon of lovely soup

Ingredients

  • olive oil
  • 1 medium onion or red onion, diced
  • 1 Tbsp minced garlic
  • 3-4 medium carrots, peeled and diced
  • 2-3 lbs beef, cubed
  • 16 oz mushrooms, trimmed and sliced
  • 6 cups beef bouillon
  • 1 cup merlot or other red wine
  • 29 oz canned diced tomatoes (fire roasted is nice) with juice
  • 1 cup uncooked barley
  • salt and pepper

Instructions

  1. Heat the oil in a heavy pot. If using Instant Pot, choose "saute." Add the minced garlic, diced onion, and diced carrot. Cook, stirring frequently, until the onions and carrots are softened. 


  2. Add the cubes of beef and cook until slightly browned.

  3. Add the canned tomatoes with their juice, the beef broth, and the merlot, plus 3 cups of water. Stir and add the mushrooms and barley. 

  4. If cooking on stovetop, cover loosely and let simmer for several hours. If using Instant Pot, close top, close valve, and set to high pressure for 30 minutes. 

  5. Before serving, add pepper to taste. Salt if necessary.