What’s for supper? Vol. 235: In which we fight in the shade

Today, we are having potato latkes and noodle kugel, as described here. This is because, being only Jewish, I thought today was the last night of Chanukah. It was actually Thursday night, as we discovered when we ran out of candles on Thursday night. Oops! But there’s definitely no rule you can only have latkes and kugel during Chanukah, so away we go.

I’m about to put my kugel in the oven. I goosed my childhood recipe with apple bits and blonde raisins soaked in rum, and a little of this and that, and I think it’s going to be delicious. The kids are positively disposed toward it, because “kugel” is a silly word. 

Latkes recipe:

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Kugel recipe:

Jump to Recipe

Here’s what else we had this week:

SATURDAY
Lasagna, birthday cake

Speaking of delicious, we had Benny’s birthday party this weekend, and she requested Damien’s famous lasagna.This is a Burneko recipe and he really puts you through your paces, with a béchamel sauce, a pork ragu, fresh mozzarella and parmesan, and the works. It takes about 300 hours to make and it is heavenly. I always get bad pictures, but it is pure bliss. 

Slightly better picture from the next day, when I had leftovers for lunch:

Since we couldn’t invite people over for a party, we had a spa day in the living room. I decorated with yards and yards of tulle, and we hung paper birds from threads, and blew up dozens of balloons.

We had assorted fancy snacks (mini eclairs, chocolate kiss pretzel bites, chocolate covered cherries, etc.) and grape soda with bendy straws, and then we proceeded to put on terrifying facial masks and tried to balance chilled cucumbers on our eyes.

When we had enough of that, we painted each other’s nails while listening to Taylor Swift. It was everything a spa day ought to be.

Benny and I made some birds out of marzipan, which is harder than I expected. We colored them with gel food coloring and watercolor brushes. Then we made little nests out of melted chocolate and shredded coconut. The end result was . . . really something.

Anyway, we had fun, and Benny was happy. Here she is wearing her new bird dress and wearing the glasses that make rainbow hearts appear around light sources, including birthday candle flames. 

Oh, we also made these cute little caprese ladybug snacks. A cracker, a slice of mozzarella, a basil leaf, and a tomato half with an olive head. 

The dots are, unfortunately, icing. We need to figure out something savory that clings like icing. 

SUNDAY
Meatloaf, roast potatoes and squash

I honestly don’t remember Sunday. We were definitely running around. Damien made the meatloaf

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and I cut up some butternut squash and questionable potatoes, and roasted them with olive oil, salt and pepper. 

Yes, we are eating meatloaf on paper plates. I started using paper plates when I was pregnant, and oopsie, never stopped. 

I feel like I always say this, but just in case: To easily cut and peel butternut squash, stab it several times with a fork and the microwave it for 4 minutes. This doesn’t cook it, but loosens it up enough that you can process it without needing a machete or chainsaw.

MONDAY
Nachos

Easy peasy. I cooked up some ground beef with orange powder from some envelopes, sprinkled it over tortilla chips, and topped it with shredded cheese from a bag, then heated it up. I set out red and green salsa, sour cream, and jalapeño slices, and I think that’s it. Bloop.

I also have this little jar of corn queso that I keep taking in and out of the fridge. I’m afraid to open it and heat it up, because what if nobody wants it, and it goes to waste? So I put it out on the table unopened, and if someone wants it, they can open it. Of course they don’t, because it’s not open, and they’re afraid I’ll yell at them for opening it. Then, after everyone’s eaten, I put it back in the fridge. I wish there were some way of getting paid for being this stupid. At this point, it’s an actual achievement. 

TUESDAY
Sandwiches, carrot cake

Tubesday was my birthday! I only had a little work to do and barely lifted a finger, while Damien did all the driving and meal prep. He made (and, this is important: shopped for) the delicious sandwiches I requested.

He splits some baguettes and gives them a good olive oiling, then lays on — I don’t even know what, prosciutto, capicola, salami, provolone, fresh basil, sun dried tomatoes, and misc. They are delicious.

He also bought an assortment of frozen appetizers, and some excellent carrot cakes. 

Well, first, for reasons unclear to me, the girls brought in an invisible cake

then Damien brought in the carrot cake

and I managed to blow out the candles with only eleven tries

Now I am 46. I had a lovely day and am happy to be alive with this family for another year!

WEDNESDAY
Pepperoncini beef sandwiches, fries, pomegranates 

A very tasty meal with minimal effort. You chunk some roasts into the slow cooker with a jar of pepperoncini and juice and shake in a good amount of Worcestershire sauce. I’m very excited about Worcestershire sauce these days. Cook, shred the meat,

pick out a few peppers, and serve on crusty rolls with provolone and mayonnaise.

A fine sammich. 

THURSDAY
Hamburgers and chips

It was supposed to be a meal of summery picnic food (honey mustard chicken drumsticks, biscuits, coleslaw), but we all spent the day digging out of two feet of snow, so I switched to something heartier. I did make a big pot of hot chocolate, and we also fed the birds (recipes in the post). We got our first junco yesterday! We’ve had lots of chickadees and tufted titmice, plus regular visits from wrens, nuthatches, cardinals, and the occasional bluejay. We like to watch birds, and we also like to watch the dog watching the cat watching birds. At least it’s an ethos. 

If that stimulus money ever comes through, we may actually buy a snowblower this year. There was so much snow, I was reduced to actually helping with the shoveling, and I’m too old, dammit. I have a horrible feeling a snowblower is going to be one of those things you spend more time fixing than using, but it can’t be worse than shoveling your driveway by the light of the headlights. 

FRIDAY

Today, the potato latkes with sour cream and applesauce, and noodle kugel with rum raisins and apple! I’m waiting for the boy to come back from the store with eggs. Yes indeed, another child with a license. 

Word on the street is you can rinse your shredded potato in cold water and that will prevent them from turning grey. I always thought they had to be actually covered in cold water to prevent discoloration, which makes them harder to squeeze out properly. I will report my findings. I don’t actually care if the potatoes turn grey — it doesn’t affect the taste, and they turn golden brown when they cook — but it would be nice not to frighten the children. 

And that’s it! It’s the kids’ last day of school. We’re all going to confession, and then I’m taking the little girls Christmas shopping. This feels like the wrong order of events. I may sedate myself first.

Potato latkes

Serve with sour cream and/or apple sauce for Hanukkah or ANY TIME. Makes about 25+ latkes

Ingredients

  • 4 lbs potatoes, peeled
  • 6 eggs beaten
  • 6 Tbsp flour (substitute matzoh meal for Passover)
  • salt and pepper
  • oil for frying

Instructions

  1. Grate the potatoes. Let them sit in a colander for a while, if you can, and squeeze out as much liquid as possible. 

  2. Mix together the eggs, salt and pepper, and flour. Stir into the potato mixture and mix well. 

  3. Turn the oven on to 350 and put a paper-lined pan in the oven to receive the latkes and keep them warm while you're frying. 

  4. Put 1/4 to 1/2 and inch of oil in your frying pan and heat it up until a drop of batter will bubble.  

  5. Take a handful of the potato mixture, flatten it slightly, and lay it in the pan, leaving room between latkes. Repeat with the rest of the mixture, making several batches to leave room in between latkes. Fry until golden brown on both sides, turning once. Eat right away or keep warm in oven, but not too long. 

  6. Serve with sour cream and/or applesauce or apple slices. 

Noodle kugel with apple and rum raisins

A cozy baked noodle custard. Some people make savory kugels, but this one is decidedly sweet.

Ingredients

  • 2 cups raisins, regular or blonde
  • 1 cup spiced rum
  • 1 lb egg noodles
  • 1 stick butter, melted
  • 2 lbs cottage cheese
  • 4 cups sour cream
  • 1 cup sugar
  • 12 eggs, beaten
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 2 tsp vanilla
  • 4 apples peeled, cored, and cut into bits

Instructions

  1. Put the raisins and rum in a dish and let them soak for at least half an hour.

  2. Preheat the oven to 375.

  3. While the raisins are soaking, boil and strain the noodles.

  4. Strain the raisins. In a large bowl, combine the rest of the ingredients and stir in the raisins, then stir in the drained noodles.

  5. Pour the mixture into a greased casserole dish and bake for 30 minutes or more, until the custard is set and the top is golden brown.

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. 

 

Beef pepperoncini sandwiches

Ingredients

  • 1 hunk beef
  • 1 jar pepperoncini
  • several glugs Worcestershire sauce (optional)
  • rolls
  • sliced provolone

Instructions

  1. Put the beef in a slow cooker with a jar of pepperoncini and the juice. If you like, cut the stems off the pepperoncini. If there isn't enough juice, add some beer. Add the worcestershire sauce if you want a slightly more savory juice.

  2. Cover, set to low, and let it cook for several hours until the meat falls apart when poked with a fork. 

  3. Shred the meat. If you like, chop up a few of the pepperoncini. 

  4. Serve meat on rolls with mayo if you like. Lay sliced provolone over the meat and slide it under the broiler to toast the bread and melt the cheese. Serve the juice on the side for dipping. 

Snow day! Bird seed cakes, hot chocolate, sugar cookies, and 6-sided snowflakes

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What we’re watching, reading, and listening to this week: In which Woody Allen and Insane Clown Posse have redeeming qualities

How’s everybody doing? Okay? Remember the thing about …something something real talk, ladies, you are enough, etc. Don’t be cry. Me encourage you. Okay, here’s what we’ve been watching, reading, and listening to lately. I guess this should be Christmas or Advent stuff, but, it’s not. I put up a bunch of lights, we do candle things, and we’re going to confession, and I’m enough, dammit. 

If there’s a theme to these books, movies, and music, it’s “hey, there’s something to you, after all.” 

WATCHING

Hannah and Her Sisters (Where to watch. We rented it on Amazon Prime for $3.99)

We boycotted Woody Allen movies for a while – not because we thought it would be immoral to watch them, but because, ew. If you’re still in that place, I get it. But after a while I got a hankering to see if the good movies were as good as I remembered (and those are the ones he made before he became an open degenerate, anyway). 

Broadway Danny Rose was hilarious and sweet, and I liked it a lot, but Hannah and Her Sisters is terrific. It kept reminding me of a Tolstoy novel, where he just plunges you right in the midst of the lives of these fully-developed personalities in such a way that you understanding their pasts and their likely futures, and how they relate to each other.

I saw this many years ago and thought it was well crafted, but now, having gotten over two decades of marriage under my belt, I think it is a truly great movie about love. You want there to be good guys and bad guys, and there are, but there’s also regret, and recovery from passing madnesses, and redemption. Fantastic dialogue and acting, absolutely captivating setting and soundtrack, and a happy ending. Don’t get me wrong, it has people behaving very badly, indeed, but it shifts very deftly from wretched nihilism to a sort of tender, hopeful agnosticism that makes human life beautiful. Really kind of a masterpiece. 

Wait, I take it back. That architect is a bad guy.

We’ve also been watching Malcolm In the Middle (where to watch) with the kids ages 11 and up, and it’s still a very funny show, but I guess I didn’t notice the first time around how hard they leaned into the whole “everyone’s laughing, but if this were real, it would actually be abuse” thing, especially as the series went on (we are currently on season 5, which is a very funny season. We just watched the one where Reese joins the army and Hal is under house arrest). I think the target audience is people my age, among whom it is actually very common to have discussions about our childhoods that seemed normal at the time, but in retrospect were actually. . . . yeesh.

READING

Read aloud: The Black Cauldron by Lloyd Alexander. The second in The Chronicles of Prydain.

I’m reading this aloud to kids ages 9 and 5, and they are enthralled. This one is more exciting and cohesive than the first. Lots of tests of character. I pause often to ask the kids, “Wow, what would you do in this situation?” and I am never gratified by their answers, but at least I can tell they’re paying attention. 

I won’t mind taking a break from Lloyd Alexander for our next read-aloud, though.He is a good, vivid storyteller, but he can be a bit clunky to read aloud. We started on Prydain when we lost our copy of Wind in the Willows just after Toad’s friend’s stage an intervention about the motorcar. It will be a nice change of pace to get back to Kenneth Grahame’s prose, which is so lushly, lovingly written. 

Benny also got a copy of Time Cat, also by Lloyd Alexander, for her birthday, but she hasn’t started it yet.  A talking, time-traveling cat who goes on adventures with a kid. Seems promising. 

I’m also reading Dragonwings by Lawrence Yep to myself (it’s a children’s book suitable for kids about grade 5 and up). Yep has a good, plain style and doesn’t flinch away from the awful realities of life for Chinese immigrants in California at the turn of the century, so it may not be great for especially sensitive readers. The protagonist is an eight-year-old boy who leaves his mother in China to live with his father, a former master kite-maker who now works in a laundry. It does a nice job of showing how myth makes its way into a family’s understanding of the world, a theme that fascinates me. 

I’ve also been picking up Notes From Underground by Doestoevsky and reading passages at random before bed, which may not be great for my mental health, but I don’t think it’s doing any harm to the book. 

And I ordered a paper copy of Cat Hodge’s Unstable Felicity, which is currently on sale for $8.99, because I will scroll through Facebook and Twitter for three hours straight, but I simply cannot read a book on a screen. Can’t do it. And I do want to read this book. (An audio version is also now available.)

LISTENING TO

Uh, Miracles by Insane Clown Posse

Damien made a reference to “fucking magnets, how do they work?” and I didn’t know what he was talking about, so he showed me this:

Okay, so this is objectively terrible work by some powerfully rotten entertainers, but I kind of love it. My mother would have loved it. Three cheers for the divine spark in every human, that makes even no-talent creeps in stupid face paint want to make a video encouraging people to think about how cool it is that there are mountains and rivers, and that children look like their parents, and there are stars and pelicans and shit. This is not good art, but it is real art, and even Juggalos need real art. Me gusta.

If you’re looking for something you can actually enjoy, you could do worse than the Hannah and Her Sisters soundtrack

How about you? Watching, reading, or listening to anything that’s good – maybe better than you expected? 

 

 

 

Never mind the cultural appropriation, here’s the latkes and kugel

We’re about halfway through Chanukah! This Friday is the last evening. I guess some Christians have taken to lighting menorahs, which is weird, especially if you already have an advent wreath to light. So I wrote 760 words about why it’s weird. Then I deleted them! Because I have a better idea: Let’s eat. 

Food is almost never appropriation. It’s just food, and it’s meant to be shared. Individual dishes are meant to be shared with other people at your table, and recipes are meant to be shared with people all around the world. It’s food! Have some!

Here are three Chanukah-worthy recipes: Jelly donut puffs, latkes, and noodle kugel.

Last year, I made jelly donuts (sufganiyot) using this King Arthur Flour recipe, which doesn’t use yeast. They describe it as “light doughnuts with a crisp exterior and wonderfully tender, creamy interior,” and that’s accurate. It’s a simple recipe and it went great except for the part where you get the jelly inside the donuts. I made a complete hash out of this part, and got jelly and sugar everywhere.

Nobody complained, mind you; but nevertheless, this year, I opted to buy a giant tub of jelly munchkins at Dunkin’ Donuts instead, and again, nobody complained. (They actually do come in a tub.)

Jelly donuts are a traditional Hanukkah food because they’re cooked in oil, which is a feature of the Hanukkah story. The jelly part signifies that jelly is delicious. 

I also intend to make (or possibly stand back while someone else makes) a ton of potato latkes. I don’t go for a lot of add-ins with latkes, although there are a million crazy varieties.

The secret is to let the shredded potato drain in a colander for a while, and then squeeze the heck out it before you mix it into the batter, so it isn’t too soggy when you fry the latkes. You want a crisp outside and a yielding, mealy center. I like mine with a little sour cream and apple sauce. Here’s the recipe:

Potato latkes

Serve with sour cream and/or apple sauce for Hanukkah or ANY TIME. Makes about 25+ latkes

Ingredients

  • 4 lbs potatoes, peeled
  • 6 eggs beaten
  • 6 Tbsp flour (substitute matzoh meal for Passover)
  • salt and pepper
  • oil for frying

Instructions

  1. Grate the potatoes. Let them sit in a colander for a while, if you can, and squeeze out as much liquid as possible. 

  2. Mix together the eggs, salt and pepper, and flour. Stir into the potato mixture and mix well. 

  3. Turn the oven on to 350 and put a paper-lined pan in the oven to receive the latkes and keep them warm while you're frying. 

  4. Put 1/4 to 1/2 and inch of oil in your frying pan and heat it up until a drop of batter will bubble.  

  5. Take a handful of the potato mixture, flatten it slightly, and lay it in the pan, leaving room between latkes. Repeat with the rest of the mixture, making several batches to leave room in between latkes. Fry until golden brown on both sides, turning once. Eat right away or keep warm in oven, but not too long. 

  6. Serve with sour cream and/or applesauce or apple slices. 

This year, the last night of Chanukah is a Friday, so for a meatless meal, I’m going to make latkes and a cozy little noodle kugel.  Kugel, with a “u” like in “put,” is a sort of baked pudding, and it is not a dish of subtlety or sophistication. It is a dish of egg noodles and sweet cheese and plump little raisins, and you serve it in steaming wedges. Here’s a recipe that resembles the one my mother used to use. My mother was not a great cook, but her kugels were hearty and comforting. I may add in some apple bits and maybe soak the raisins in something interesting. 

Here’s a Wikipedia photo, since I haven’t made mine yet:

Stuart Spivack, CC BY-SA 2.0 <https://creativecommons.org/licenses/by-sa/2.0>, via Wikimedia Commons

Some kugels are savory, with onions and vegetables, rather than sweet. Apparently it’s more common for Litvak-style kugel to be savory, rather than sweet; but more common for sweet kugel to be pronounced “kigel.” But my family, who were Litvaks, favored sweet kugel and pronounced “kugel.” Yet another thing I wish I could ask my parents about. My father keeps turning up in my dreams, and I generally say, “Hey, I thought you were dead!” and he just wiggles his eyebrows at me, so that’s no help. You know, I think eating kugel will help. 

Showing love as part of the body of Christ

A few months ago, I was at Mass and I heard something new. Usually, when the priest says the words of consecration, “This is my body,” I am thinking about the miracle of transubstantiation: Of the bread and wine becoming Jesus’ flesh and blood, of God being physically as well as spiritually present on the altar.

And that is plenty to think about! But on this particular Sunday, when the priest said “This is my body” and when he elevated the host, I saw clearly that “this” meant everybody. He meant everybody in the church is his body. 

Of course I already know this. We are the body of Christ, yes, yes. God has no hands but ours, and so on. But it has never struck me as such a literal thing before. It was one of those galaxy brain moments when I saw, with my actual eyeballs, every human in that building physically contained or comprehended in the elevated host. Then the priest laid the host down and the moment was over. But it shooketh me, as they say. 

It’s not just a matter of “You have to be nice to other people, because if you’re not, God is going to take it personally.” It’s that, because God became human, humans are with God in a way that must not be trifled with. The Incarnation has a direct bearing on our obligation toward other people. And at the same time, the Incarnation irreversibly changed the character of what it means to be obligated in general. 

(Here is my standard disclaimer: I’m a housewife who knows how to type, and those are my qualifications to talk about theology.)

Today is normally a Holy Day of Obligation, but in our diocese, there is a blanket dispensation from the Mass obligation. It’s because of the pandemic, of course, but it’s led me to think more deeply about obligations and dispensations in general, and about the times when it feels like we have to choose between following God’s law or acting in love.

We have been going to Mass despite the dispensation, because the parish is currently following good safety practices. But we’re not going today, because some of us have minor cold symptoms which are not COVID, but which, if other people were to catch them, might obligate them to isolate themselves while they wait for a test, which might mean missing work, which they might not be able to afford to do. We’re not dangerously sick, but this is an unusual time in which we could really hurt other people if we went.

We would have made the same choice even if we hadn’t had a blanket dispensation from Mass. I have also advised people who don’t have a blanket dispensation to stay home from Mass if they are high risk or caring for high risk people, or if their parish isn’t following safety guidelines. The obligation to attend Mass is something that we may, up to a point, discern for ourselves. 

Here is what the catechism says about our obligation to attend Mass:

2181 The Sunday Eucharist is the foundation and confirmation of all Christian practice. For this reason the faithful are obliged to participate in the Eucharist on days of obligation, unless excused for a serious reason (for example, illness, the care of infants) or dispensed by their own pastor.119 Those who deliberately fail in this obligation commit a grave sin.

So there is a serious obligation to be at Mass, but it is not an absolute obligation; and it is, to some degree, up to us to decide whether or not our reasons for not being at Mass are serious reasons. 

As with many decisions, it’s possible to err with two extremes. Before there was a pandemic, I have seen people brag about of their choice to drag themselves to Mass shaking with fever and barely able to stand, because they think that if you can possibly, physically force yourself to be present, then you must, and this is how you obey. And I have seen people err in the other direction, arguing that God made the family and therefore family time is important and therefore Jesus would never want them to disrupt their cozy Sunday morning tradition of watching Spongebob and eating waffles with the kids, and anyway they can always worship God in nature or whatever, and this is how you love.

As usual, actual virtue lies in the middle of these two extremes. God does not require us to physically wreck our bodies and put other people in danger by dragging ourselves to Mass when we’re sick. And God does require us to show up for an hour once a week because the Eucharist is the very heart of our faith and God knows we need it. So it’s not that there is a law about going to Mass, but sometimes we are allowed to break that law. It’s that the choice to go or stay home is part of what the law is for

Why do we go to Mass? We go to Mass (a) to worship God (b) with other people.  

I have witnessed Catholics who almost completely ignore (a), and speak as if the Mass is primarily a musical fellowship meal with our sisters and brothers, and they may or may not believe in the Real Presence. And I have also seen Catholics who barely tolerate the existence of (b), and conceive of the Mass as entirely about their personal, intimate contact with the divine that no one has the right to intrude upon.

But when we have a legitimate reason to miss Mass, whether because of an official dispensation, or because of something serious we’ve discerned on our own, this is not something separate from our obligation to go to Mass. It’s not a loophole offered to us because of weakness, a sort of downgrade from the divine to the merely human. A dispensation is part of our obligation: our obligation to worship God as a human, as the body of Christ. If I were sick but went to Mass anyway, thinking it was the best way to obey the law of God, that would be violating the spirit of the obligation because it would be bad for the body of Christ.

And by the same token, if I violated some other law of God thinking it would be the best way to show love for some part of the body of Christ, I’d be doing something just as foolish and fruitless as worshipping God at the expense of the lady next to me in the pew. I’m not just thinking about the mass obligation. I’m thinking about any obligation we have as Catholics. Sometimes, the laws and obligations we face feel so inhuman. Some of them feel like they are separate from love, like they will separate us from love, like they will separate us from each other. Like the Church has made a mistake and has asked us to do things that will quench love.

This is a real problem. I’m not saying it’s not real. All I can say is to stay close to Christ. Tell him your problem. Let your heart bleed on his altar, which is your altar, and demand that he keep his promise and care for the ones he called his own body. 

When we stay close to Christ in prayer, he will take on the burden of uniting obedience and love. But we cannot show love to ourselves or to other people by ignoring the law. And we also cannot follow the law by treating other people as if God does not care for them, because he clearly, clearly does. We cannot follow the law by treating ourselves as if God does not care for us, because he clearly, clearly does.  It’s so foolish to behave as if we have to choose between love and obedience. They are the same. If they were not, then the crucifixion was a huge mistake. The mistake we make is to mistake what love looks like. 

The Eucharist is the heart of our faith, and it is a living heart whose purpose is to send life to its members. The synthesis of love and law is in Christ and only in Christ. When the body of Christ was elevated at Mass, from that height he saw us who had come to him, and I heard his priest say, “This is my body.” Meaning us. And so it was. 

So I will never speak about dispensations as if they’re some kind of weasly accommodations for the weak and unwilling; and I will never speak about obligations as if they’re a departure from the demands of love. We have an obligation to each other, as one body, and this love is not a separate thing from the law, and this law is not a separate thing from love.

If you have doubts of any kind, put yourself next to Christ. You will find him on the altar — the altar inside the church building, or at any other place where you are given the chance to be a sacrifice. There is Christ. When we stand with Christ, following the law will always be an act of love, and acting in love will always flow from the heart of the law.  He will make them the same.

 

***
Image via pikist

Food, love, law, Jesus: It’s all the same thing

In a reading from Exodus at Mass, we heard about how the Israelites “grumbled” against Moses and Aaron, for good cause: they were starving. So God gave them manna from heaven, with the stipulation that they were to follow His commands on how and when to gather it and eat it. 

Then the LORD said to Moses,
“I will now rain down bread from heaven for you. 
Each day the people are to go out and gather their daily portion;
thus will I test them,
to see whether they follow my instructions or not.

And the Gospel reading from that day finds the apostles speaking explicitly to Jesus about the same thing:

Our ancestors ate manna in the desert, as it is written:
He gave them bread from heaven to eat.”
So Jesus said to them,
“Amen, amen, I say to you,
it was not Moses who gave the bread from heaven;
my Father gives you the true bread from heaven. 
For the bread of God is that which comes down from heaven
and gives life to the world.”

So they said to him,
“Sir, give us this bread always.” 
Jesus said to them,
“I am the bread of life;
whoever comes to me will never hunger,
and whoever believes in me will never thirst.”

The next Sunday, the first reading shows us Elijah, who is just about ready to give up, when God sends him food. The angel prods him into eating all of it, not just so that he will survive, but so that he will have the strength to continue coming closer to God:

“Get up and eat, else the journey will be too long for you!” 
He got up, ate, and drank;
then strengthened by that food,
he walked forty days and forty nights to the mountain of God, Horeb. 

And in the Gospel, Jesus is very plain:

Amen, amen, I say to you,
whoever believes has eternal life. 
I am the bread of life. 
Your ancestors ate the manna in the desert, but they died;
this is the bread that comes down from heaven
so that one may eat it and not die. 
I am the living bread that came down from heaven;
whoever eats this bread will live forever;
and the bread that I will give is my flesh for the life of the world.”

In his amazing work Jesus and the Jewish Roots of the Eucharist, Brant Pitre explains that the 1st century text 2 Baruch speaks of the manna from Heaven as coming from a heavenly treasury or vault, in which the bread of life has been stored since before the Fall; and the related prophecy says that, when the Messiah comes, “it will happen at that time that the treasury of manna will come down again from on high,” and that the dead will be resurrected.

As I tell my kids over and over again: it’s all part of the same story. Everything you hear at Mass is part of the story that God has been telling us ever since He created us. It all fits together. 

Almost every week, I find a new book or a new resource or a new system designed to help the faithful grow closer to God, and I think, “Aha! This is the one that will finally make the difference!” But I think that what God is trying to tell me is, “Sweetheart, why are you making this so complicated?”

Because really, it’s simple. In all of these passages, God provides physical food and explicitly ties it to the law, and explicitly says that the nourishment from God brings us closer to God, and the law of God brings us life, and that all these things are unified in the person of Jesus, who is literally the bread from Heaven. They are not separable from each other: food, love, law, Jesus. It’s all the same thing. 

God wants us to know only a very few things: (a) He will take care of us because He loves us; (b) He gave us His law, and that is how He takes care of us; (c) His love and His law are the same thing; and (d) Love and the Law are personified in Jesus. 

Oh, and (e) HERE HE IS. Right there, in the tabernacle, reserved for us since before the Fall. 

It’s just good to remind ourselves of this unity. Sometimes our Faith feels complicated when we try to fragment it, and when we focus on some individual aspect of it, without taking it to Jesus, who comprehends it all in His person.  It is a good thing to examine various aspects of our Faith — to study scholarly works, to examine the law closely, to do good works — but all of these efforts will come to nothing, unless we bring it to Christ. Unless we remember that it all comes from Christ. This is why people who cannot stomach some aspect of the Church’s teaching still feel drawn to the Mass, even if they can’t receive communion: because that’s where He is, and we want to come closer to Him. We’re made to come closer to Him. In Him, every voice makes sense. In Him, every action is efficacious. Without Him, nothing can be complete. “In Christ, charity in truth becomes the Face of his Person, a vocation for us to love our brothers and sisters in the truth of his plan. Indeed, he himself is the Truth”  

Every kind of unity that we experience is an echo of the unity that has its center in Jesus Christ. Every kind of division or strife comes from trying to make things happen without His help. 

So when you’re passing a tabernacle, don’t just bob and scoot. Pause on your journey and thank God, on bended knee, for His law, for His sustenance, and for Himself. 

What’s for supper? Vol. 233: The secret ingredient

Back in the saddle again! I didn’t do a WFS on Friday because I already did a Thanksgiving recipe round-up, and the rest of the week was just basic food made while prepping for Thanksgiving. If you twist my arm, I can share some pie photos, though:

This is my hugs and kisses salted bourbon pecan pie, with which I hoped to ingratiate myself with the eight-year-old (it worked):

Jump to Recipe

This is my “oh no, this pie is full of buttons or something” apple pie, which I made while Damien was telling me something upsetting about the Legion, and which made me forget that I was making pie, so I just slapped a plain crust on and then slashed at it a bunch of times. When I calmed down, I tried to make it less of an anger pie, so I made some long slits at an angle and folded the triangles down, then stuck a bunch of dough circles into the openings. It certainly was a pie.

I also made some pumpkin pies, a chocolate cream pie, and another apple pie, but they weren’t much to look at. 

I will share my cranberry brie tart recipe again, because it’s a great one for Christmas or New Year’s, too – very pretty, and easy to make. I messed mine up eleven different ways, including thinking I had phyllo dough when really it was puff pastry, and I ran out of honey, and just screwed it up generally. They just weren’t as nice, and I overbaked them, so the brie kind of vanished into the dough. Still nice, though. Just not top notch.

Jump to Recipe

This year, we also had the best gravy I’ve ever made. I have no idea what made the difference, but it was just so rich, dark, and delicious. And salty. Probably that was it. I really like salt. 

One final picture: We didn’t have guests and didn’t set a formal table, but I did ask a child — a child who is old enough to drive! — to open up some cans of cranberry sauce and arrange them so they look fancy and nice. This is what he did:

Onward and upward! Here’s what we had this week:

SATURDAY
Aldi pizza

Friday we had Thanksgiving redux, and Saturday we were ready for something completely different but very easy. Aldi pizza it was. 

SUNDAY
Roast beef sandwiches, chips

I had bought a couple of roasts when they were on sale a while back, and forgot to take them out of the freezer in time to roast them Sunday, so they weren’t fully thawed. It turns out this is actually a life hack, and keeps the center nice and rare like we like it.

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

MONDAY
Chicken parm sandwiches, cheesy bread sticks

I went shopping on Monday, rather than the weekend, for fear of the plague rats, I mean fellow human beings who are worthy of being treated with dignity but dammit, it’s December and masks are now officially keeping your face warm so just WEAR THEM for crying out loud, sheeeesh, and we got home extremely late. We had ciabatta rolls with frozen chicken patties, topped with a slice of provolone and a scoop of warm sauce.

If you, too, were wondering, it is fine to call this chicken parm even though there is no parm involved, as the dish was originally from Parma, Italy, which is coincidentally where Aldi was invented. Check here if you are still reading: ___ YES ____NO

Not a spectacular meal, but quick and somewhat more satisfying than just frozen chicken burgers. 

TUESDAY
Ham, peas, garlic mashed potatoes

The favorite meal of a surprising number of Fishers. I did get a pre-cooked ham, which makes it super easy, but forgot my (literal) ham hack, which is to cut it up while it’s cold and then heat it in the oven. So boo hoo, so people had to heat theirs up in the microwave. 

I made ten whole pounds of mashed potatoes, and boiled an entire peeled head of garlic along with the water, and then dumped in a whole canister of parmesan along with the butter and milk. RECOMMENDED, as long as you like being fat, which, you know, [ragged panting sounds] evidently. 

Jump to Recipe

I also recommend using Aldi’s sweet and spicy mustard on your ham. It’s nicely tangy and really dresses it up. 

WEDNESDAY
Pork ribs, risotto, roasted acorn squash rings

A pretty good meal that could be thrown together in about half an hour, if you have an Instant Pot. Hwitch I do. And which now sports this amazing steam-breathing dragon, thanks to my friend Laura.

 

 

(It’s actually a useful device because the valve sends steam straight up in the air, so if your IP is under a cabinet, it can wreck things. This diverts the steam to the side. There are several cute styles for sale on Amazon.)

Sadly, I only had a little white wine in the house (somebody drank it, me), so it was a tiny bit bland. Great texture, though, very melty and creamy. I’ve updated my recipe to include butter and a longer cook time, and it’s a vast improvement. 

The pork ribs, I just sprinkled heavily with salt and pepper on both sides and broiled them, turning once. 

Actual footage of me, turning once:

 

via GIPHY

I tried a new recipe for acorn squash, and it was okay, not amazing. You cut the top off and scoop out the seeds, then cut the squash into thin rings. This is the neat part, as they come out looking like 70’s flowers. 

Then you brush the rings with maple syrup, olive oil, sriracha, and salt and pepper, and broil them. I don’t know, they were just kind of greasy and spicy. I wanted to like them, but either they need different proportions, or better quality syrup, or something. You were supposed to sprinkle cilantro over the top, but I don’t see how that would have helped. I thought the kids would like them because they were at least cute to look at, but they simply admired them from afar while shoveling in more risotto. 

THURSDAY
Bibimbap

It’s bibeen too long! I got the pork sliced nice and thin and marinating in a gochujang sauce in the morning

Jump to Recipe

and set some carrots to pickling

Jump to Recipe

and even measured out the water and rice in the IP ahead of time. None of the stores had alfalfa sprouts or pea shoots, so I grabbed some baby spinach and bok choy, plus some crunchy noodles. Then I lost the spinach I bought, but it was still lovely. I love this meal. Fry up them eggs in hot oil and give them a crunchy edge, but leave the yolks runny. 

I don’t know if I was especially hungry or what, but this was the best bibimbap I’ve ever made. I made myself a second egg when I was halfway through, just to prolong the experience.

The runny egg yolk with the spicy tender pork and the fluffy rice and the crunchy noodles and bok choy — oh boy. We’ve had a lot of rainy, dreary days and this hit the spot. This is a popular meal because people can pick whatever they want and assemble their own bowls. One kid just has rice and egg, and that’s fine with me.

FRIDAY

Friday I drove up north a ways to go see my mom in the nursing home, then did some Christmas shopping, and when I got home I was so wiped out, I just made a plate of scrambled eggs and a tray of toast, and burned it all. The kids were very nice about it. There was also some leftover risotto, which helped. 

Oh, about the title. The secret ingredient is salt. Oh, and after most of the kids went to bed, Damien and I sliced up a baguette and toasted it with olive oil and freshly ground salt and pepper, then topped it with brie, smoked salmon, and cheap caviar. [heart explodes]

Here’s some recipe cards! Have fun, you crazy kids, and don’t forget the salt. 

Salted bourbon pecan pie filling

This pecan pie is somewhat more mellow and less screamingly sweet than some. A one-crust pie, but it's nice if you have some extra pie dough to make leaf or other shapes to arrange over the top.

Ingredients

  • 1/2 cup white sugar
  • 4 Tbsp butter
  • 2 eggs
  • 1/2 cup maple syrup
  • 1/4 tsp salt
  • 1 tsp vanilla
  • 2 Tbsp bourbon
  • 1-2 cups raw pecans (whole)
  • sea salt

Instructions

  1. Preheat the oven to 350.

  2. In a standing mixer, cream together the sugar and butter until well combined.

  3. Add eggs one at a time until well combined. Then add the maple syrup, salt, vanilla, and bourbon. Continue mixing until well combined.

  4. Add half of the pecans and stir in with a fork. Pour the filling into an unbaked pie shell.

  5. Carefully arrange the rest of the pecans over the top of the filling.

  6. Bake pie for 45-55 minutes. Center will still be slightly jiggly when it comes out of the oven, but it will firm up.

  7. Cool completely. Sprinkle with sea salt before serving.

 

Cranberry brie tarts

This recipe looks complicated, but you can simplify or alter it however you like. Basically you want some kind of pastry, brie, cranberries with sugar, and honey, and an herb on top. A delicious and beautiful little appetizer, great for Thanksgiving or Christmas parties.

Ingredients

  • 1/2 roll phyllo dough
  • 6-8 oz brie
  • small bunch fresh sage or thyme, coarsely chopped

cranberries:

  • 2 cups fresh cranberries
  • cinnamon
  • 1/4 cup brown sugar
  • dash salt
  • 2 Tbsp melted butter for cranberries

honey mixture:

  • 2 Tbsp butter for honey mixture
  • 1/3 cup honey
  • 1/2 tsp vanilla or almond extract

Instructions

  1. Preheat the oven to 425

  2. In a little pot, combine the honey, the butter, and the extract. Heat through and set aside.

  3. In a bowl, mix the cranberries with melted butter, brown sugar, cinnamon, and a dash of salt. Set aside.

  4. Cut brie into 24 equal pieces and set aside.

  5. Prepare a 24-hole mini cupcake pan with butter or spray. You can also use a full-size cupcake pan, but the tarts will be a little unwieldy and won't hold together as well.

  6. Unroll the phyllo dough and cut it into twelve equal stacks. Cover the dough with a damp cloth while you're working so the dough doesn't get brittle.

  7. Pull out one stack of phyllo dough squares and use half the squares to line a cupcake tin, fanning them out to make a little cup. Make sure the bottom of the tin has several layers of dough, so it won't fall apart when you take it out of the pan.

  8. When you have arranged all the pastry cups, drizzle them with half the honey-butter mixture.

  9. Lay a piece of brie in the bottom of each cup, then put a scoop of sugared cranberries on top of that. Drizzle with the rest of the honey-butter mixture.

  10. Bake for 15 minutes or so until the pastry is just golden brown.

  11. Top each cup with a bit of chopped herbs.

  12. Let the tarts sit in the pan for five minutes before serving. Serve hot.

 

Garlic parmesan mashed potatoes

Ingredients

  • 5-6 lbs potatoes
  • 8-10 cloves garlic, peeled and smashed
  • 8 Tbsp butter
  • 1-1/2 cups milk
  • 8 oz grated parmesan
  • salt and pepper

Instructions

  1. Peel the potatoes and put them in a pot. Cover the with water. Add a bit of salt and the smashed garlic cloves.

  2. Cover and bring to a boil, then simmer with lid loosely on until the potatoes are tender, about 25 minutes.

  3. Drain the water out of the pot. Add the butter and milk and mash well.

  4. Add the parmesan and salt and pepper to taste and stir until combined.

 

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. 

 

Korean sauce for bibimbap or other dishes with meat

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

Ingredients

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

Instructions

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

 

quick-pickled carrots and/or cucumbers for banh mi, bibimbap, ramen, tacos, etc.

An easy way to add tons of bright flavor and crunch to a meal. We pickle carrots and cucumbers most often, but you can also use radishes, red onions, daikon, or any firm vegetable. 

Ingredients

  • 6-7 medium carrots, peeled
  • 1 lb mini cucumbers (or 1 lg cucumber)

For the brine (make double if pickling both carrots and cukes)

  • 1 cup water
  • 1/2 cup rice vinegar (other vinegars will also work; you'll just get a slightly different flavor)
  • 1/2 cup sugar
  • 1 Tbsp kosher salt

Instructions

  1. Mix brine ingredients together until salt and sugar are dissolved. 

  2. Slice or julienne the vegetables. The thinner they are, the more flavor they pick up, but the more quickly they will go soft, so decide how soon you are going to eat them and cut accordingly!

    Add them to the brine so they are submerged.

  3. Cover and let sit for a few hours or overnight or longer. Refrigerate if you're going to leave them overnight or longer.

First confession cheat sheet!

Since many people are getting their kids to their first confession after covid cut things short last spring, I thought I’d share the cheat sheet I made for my class. I’ll paste it in at the end, but here’s a printable pdf: how to make a good confession. The class brought these cheat sheets into confession with them.

My child’s first confession was this morning, and it went great. Last night, we did some practice runs with silly sins, just so my kid would know the basic routine; and we reminded her repeatedly that it’s fine to tell the priest if she’s not sure what she’s supposed to do next. Here she is confessing to Fr. Bigsister that she polished off the last of an endangered species. 

She was assigned three Hail Marys and 20 push ups for a penance. This is a good example of one of my best tips for confession preparation: Normalize, normalize, normalize. Make it just a regular thing your family does, and not something dark, weird, or rare. 

Here is an essay I wrote about 17 ways to make an anxious kid’s confession experience easier (and most kids, and many adults, are anxious about it!).

Here is an essay about the sheep game I played with my first confession preparation class, to teach them what confession really is, before we dug down into the logistics of how to do it

And here’s the confession cheat sheet (or click here for the printable pdf):

HOW TO MAKE A GOOD CONFESSION

At home or before you go in:

1. Examine your conscience. Think over your life and ask the Holy Spirit to help you remember your sins, the things that keep you away from God and hurt you and other people. Write your sins down if you like.

2. Be sorry for your sins and tell God in prayer that you are sorry.

3. Make up your mind not to do them again. At least decide you will try!
In the church:

When it’s your turn, go into the confessional. You can sit face to face or kneel behind the screen. Remember Jesus loves you and wants to help you!

4. Say: BLESS ME, FATHER, FOR I HAVE SINNED. THIS IS MY FIRST
CONFESSION. THESE ARE MY SINS . . .

SAY YOUR SINS clearly and simply.

Finish up with: FOR THESE AND ALL MY SINS, I AM TRULY SORRY.

Listen to whatever the priest tells you, including your penance. When he tells you to say your act of contrition, say:

O MY GOD, I AM HEARTILY SORRY FOR HAVING OFFENDED THEE.
I DETEST ALL MY SINS BECAUSE OF THY JUST PUNISHMENTS,
BUT MOST OF ALL BECAUSE THEY OFFEND THEE, MY GOD,
WHO ARE ALL GOOD AND DESERVING OF ALL MY LOVE.
I FIRMLY RESOLVE, WITH THE HELP OF THY GRACE,
TO SIN NO MORE, AND TO AVOID THE NEAR OCCASION OF SIN.

or

LORD JESUS, SON OF GOD, HAVE MERCY ON ME, A SINNER.

LISTEN while the priest says the words of absolution. He will say:

[God, the Father of mercies, through the death and resurrection of his Son, has reconciled the world to himself and sen the Holy Spirit among us for the forgiveness of sins. Through the ministry of the church, may God give you pardon and peace, and] I absolve you in the name of the Father, and of the Son, and of the Holy Spirit. Amen.

Now you are forgiven and your sins are gone forever! Say “thank you” to the priest and leave the confessional.

After confession:

5. DO YOUR PENANCE right away if you can. If you have written down your sins, tear up the paper and throw it away! Those sins are gone forever!

 

17 ways to make confession easier on your kids

Adult converts sometimes sheepishly admit that confession scares them. What they may not know is cradle Catholics often feel the same way. Very often, anxiety around confession begins in childhood, when well-meaning parents send kids all the wrong messages about when, how, and why we go to confession.

But children aren’t doomed to hate confession. Here are some things you can do to mitigate anxiety and even learn to look forward to confession:

Practice ahead of time. Nothing eases anxiety like familiarity; and humor helps, too. Let the kid take turns acting out confession as different penitents with appropriate sins: Their two-year-old sister, for instance, or Indiana Jones. Let them know the routine inside and out before they make it personal.

Let them have as many crutches as they like, including a cheat sheet with the act of contrition or even the entire form of confession written out. They can bring in a paper with their sins on it, and throw it away or burn it afterward There are also online confession aids.

Let them check out the confessional during “off hours,” so it’s not a mysterious or terrifying place. Or arrange for confession in a setting that is familiar. Confessions don’t have to be in a confessional to be valid.

Remind them repeatedly that father has heard it all before, and remind them that he’s used to people being nervous, too. It’s okay to say, “I forget what I’m supposed to say next,” and it’s okay to tell the priest you’re scared or embarrassed, too.

Sometimes the waiting is the hardest part. If a child finds it truly excruciating to wait in line, consider making an appointment where he can just pop in and get it done.

It’s okay to avoid difficult or unpleasant priests and to seek out helpful, reassuring ones. Yes, it’s always really Jesus in there; but it’s also a particular man. If your kid likes and trusts some particular priest, he may be willing to schedule a confession if that’s what make the difference between going and not going.

But for some kids, knowing the priest makes it worse.  Some kids would rather have an anonymous experience with less social awkwardness. If your kid would prefer to confess to a stranger, make an occasional pilgrimage to another parish for this purpose.

 

In any case, remind the kid about the seal of confession and what dire consequences face a priest who breaks the seal.

If you’re going as a family, let an adult go first and alert the priest there’s a nervous kid coming up next, so he can do everything in his power to make it a good experience.

Make it sweet, not bitter. Associations are powerful things, for good or ill.  The Jews have a tradition of giving children honey as they learn the Torah, so they will know that the law of God is sweet. It’s not bribery; it’s helping children internalize something true. So celebrate at least the first confession with a small treat, and consider making subsequent confession trips as pleasant as possible. It may not be practical to include ice cream every time, but at last don’t make it wretched.

If necessary, wait. Some kids simply aren’t ready when most of their peers are ready. A young child isn’t going to be committing mortal sins, so it’s far better to wait an extra year or so than to force a traumatic first confession. If you have to literally drag your kid into the confessional, or if you have to threaten or coerce them into going, you may be harming your child’s relationship with God, and making it less likely that they’ll go at all, once they’re old enough to choose.

Make it a normal normal normal. Let them see you and their siblings going regularly, and then going about their day. Talk about it like it’s the normal thing it is. Let your kids hear you say things like, “On Saturday, we’ll pick up some cat food, then get to confession, then do a car wash,” or “I remember going to confession at St Blorphistan, and boy, those kneelers were squeaky.” No good can come of making it rare and unfamiliar, or speaking as if it’s some kind of mysterious, arcane experience that doesn’t fit into everyday life. Many people (not all) find that frequent confession is easy confession.

Be open about your own struggles and joys surrounding confession. If confession makes you nervous, acknowledge this to your kids. If you feel intense relief when it’s over, talk about that. If you ever feel grateful to God for the gift of forgiveness, talk about that. The last several times I went to confession and the priest said the words, “I absolve you from your sins,” I had to fight down the urge to shout, “JUST LIKE THAT?” It seemed like such an incredibly good deal, I couldn’t believe my good fortune. Every time I feel this way, I talk about it to whichever kid is with me.

Let it be a standing offer. Remind them they can always ask to go to confession, and resolve to bring them any time they ask, no questions asked, no fuss, no complaints, no exceptions. Acknowledging and overcoming sin is hard enough; the last thing a kid needs is for her parents to add obstacles by embarrassing her, or making her feel like she’s causing trouble.

Mind your own business. Yes, you have to educate them in a general way about what kind of things they ought to be bringing to confession, but it’s not a great idea to shout, “Ryan, you apologize to your sister’s hamster right now, and you better be confessing that next week!” It’s the penitent, the priest, and God in there. Parents aren’t invited.

But do check in. Without asking for any personal details, occasionally make sure the experience they’re having at confession is okay. If they seem distraught when they come out of the confessional, ask if anything happened that makes them feel weird. Kids should know that confession can be difficult and intense, but it’s not supposed to be excruciating or humiliating; and they should know that safe adults never ask children to keep secrets.

Take anxiety seriously. If a child is showing severe reluctance or anxiety around confession, don’t assume it’s because he’s a reprobate who’s resisting spiritual improvement, and don’t be sarcastic or dismissive of his anxiety. Maybe something bad happened to him in confession, in which case you need to find out what happened and address it swiftly.

Or maybe he’s suffering from anxiety in general. If confession is just one of many things your child can’t bring himself to do because of anxiety, then you should be talking to a pediatrician to figure out what the next steps are. Put confession on the back burner until you have a better idea of what’s really happening, rather than cementing the association of confession with fear and misery.

When a penitent meets Christ in the confessional, it’s about a relationship. Like any relationship, it takes time to develop naturally over the years, and there will be highs and lows. Sometimes helping our kids through the lows helps us become more comfortable with this great sacrament, too.

***

This essay was first published in The Catholic Weekly in April of 2019. Reprinted with permission. 

photo credit: Gwenaël Piaser Ryan via photopin (license)

How I’m prepping kids for first confession with the sheep game

My faith formation class — mostly eight-year-olds — has watched this amazing video several times. It’s short, and shows a man rummaging around in a hole in the deep grass. He grasps something and starts to pull, and we eventually see legs, and then realize that it’s an entire, full-grown sheep who’s somehow got himself buried. The man pulls steadily and the sheep emerges, very much like in a birth. The sheep shakes himself, looking confused and relieved, and gallops away while the men chuckle.

Our class is getting closer to the big day: Their first confession. They won’t receive their First Communion until next year, so I had the task of teaching them to understand sin and repentance and forgiveness, without overwhelming them with guilt and self-accusation. They’re learning what their sacramental relationship is with God, and I would hate to frame it as some kind of adversarial trial. That’s something I’m still unlearning, myself.

So I’ve been trying to lay a lot of the emotional framework for confession, before we really dig into the logistical part of it. We talk a lot about how the whole story of salvation is how much God wants to be with us, and how he keeps coming up with plans to save us from all the problems we get ourselves into. I want very much to teach confession as a place we want to go when we need help, rather than a place we have to go when we’re in disgrace.

One class, I showed them the sheep video without any introduction. We watched it twice, and I asked them to talk about what the sheep was like. They decided he was pretty silly, and confused, and that he needed help, and he was probably scared, and it was dark and awful in the hole, and he wouldn’t be able to get out by himself. And maybe it wasn’t the first time he had fallen down in there, either, and he might even do it again.

Then we talked about the man who saved him. They thought he was Spanish, first of all. Ha! Okay, what else? He was strong, and he cared about the sheep, and he knew what to do, and he wasn’t going to give up until he got the sheep out. And he felt sorry for the sheep (“Pobrecito!” meaning “poor little thing” he says at one point), and he liked the sheep, and didn’t want it to get hurt. And he liked seeing it come out of the hole (“El milagro de la vida!”, ‘the miracle of life’ one of the men exclaims.) It was his job to take care of that sheep. That was why he was there.

Then I told them we are like the sheep, and Jesus is like the man who pulls the sheep out. This was a little confusing for them at first, but kids this age are quite capable of understanding analogies with some help.

We talked about different kinds of things we can do that make us fall into a hole. Calling someone a mean name. Not doing what our moms tell us to do. STABBING SOMEONE. (They liked that one.) We wrote these and other sins down on little paper sheep and then I had them all crowd together on one side of the room, each clutching a sheep. I shouted, “I am the good shepherd! Come on, sheep, follow me and I’ll take care of you!”

One by one, they came toward me. But there was one spot on the floor that was designated as a hole. When they reached that spot, they fell down. We looked at their sheep together and read the sin. I asked, “Are you sorry you killed someone [or whatever the sin was]?” They said they were sorry, and I said, “I forgive you! Come out of the hole!” and I hoisted them up and sent them on their way.

They. Loved. It. It was fun and exciting and memorable, and it captured something of the nervousness and anticipation of waiting in the confession line, and the relief and joy of coming out on the other side.

 

Next week, we watched the video again and played the game again, but this time, when they fell into the hole, I had them say, “Bless me, father, for I have sinned. This is my first confession” before they “confessed” their “sins.” In the next few weeks, we’ll add in more and more elements of the actual form of confession. My hope is that, by the time we hit the big day, they’ll be good and familiar with what they’re supposed to do, but they’ll also associate it with feelings of rescue and relief — something they actually want to do, something that is there to help them, because this is why Jesus came: To help us out of the hole.

Will it work? I have no idea. It’s possible I’m scarring these kids for life. It’s possible we’re having TOO much fun, and they’ll go into the real confessional and start hopping around and baaing like sheep, and the DRE will conveniently forget to ask me to teach again next year.

I did have one concerned parent carefully inquire why his child came home with a crumpled paper sheep that said “KILLING” on it.

But you know, these kids keep coming back. They keep asking questions. They really like being pulled out of a hole. And so do I.  Baaa!

***

This essay first ran in The Catholic Weekly in February of 2020. Reprinted with permission.