Want to wake up the sheeple? Fill in the blanks.

These are [adjective] times. Everyone is suffering, but no one more so than [name of your specific cultural and socio-economic group]. 

Look around you, and you’ll see all the signs of an [adjective] chastisement. The economy is floundering. [Name of favorite sport] may never recover. It’s been [number] weeks since we’ve been able to purchase [name of snack you have argued should be excluded from food stamp purchases].

The last time people endured trials like this, christians were in the arena with [name of wild animal], and [name of democrat] looked on and laughed. 

Worst of all, people are watching Mass on [streaming platform you can’t figure out how to work]. As [name of internet priest who claims to be based on a houseboat in the Bosphorus and therefore doesn’t have to obey his bishop] has clearly stated, this practice is extremely spiritually dangerous, because so many pre-[name of favorite ecumenical council]-type Catholics are already so easily led astray by outrageous offenses like the wearing of [clothing in 99% of modern closets], [a practice that even Pius XIII specifically said is fine, gosh], and nail polish in the perfidious color of [name of perfidious color]. 

Those who aren’t already deeply mired in the [name of heresy]-rooted sin of [name of sin that occurs below the belt] will readily realize that this is no normal crisis. It’s an [adjective] crisis! According to the elocutions of [name of woman recently arrested for mail fraud], our Lady of [European town that could use an influx of tourism cash] clearly warned us that if we didn’t immediately stop [name of sin that holds no appeal to you], she would be in danger of losing the arm-wrestling match with [name of person of the Holy Trinity] and we would be chastised with terrible [name of disease].

And now look. NOW LOOK, you [name of invertebrate]. You brought this about with your [perversion you recently looked up on Urban Dictionary for purely academic research] and your [frightening ethnic food people are now selling on the street corner where you used to play stickball as a lad].

I hope you’re [emotion].

You should be ashamed. Yes, you, you [name of liquid]-spined [name of unimpressive animal]. We’re onto you. I can tell by your [description of basic courtesy] that you probably read [creative spelling of “Simcha Fisher”]. Maybe you don’t know that [name of Catholic celebrity who acts like complete jackass on social media] came back from the brink of death specifically to warn us about people like [you].

[onomatopoeia for spitting]. 

Enough. If you’re an American with blood that is [color], ask yourself, “Who could possibly be profiting from this?” And the answer is, as always, [euphemism for Jews]. Of course, [euphemism for black people] are also suffering, but they brought it on themselves by [verb describing action necessary for existence].

But because of them, we’ll all be subject to mandatory [name of routine medical treatment] which has been conclusively proven on YouTube by [name of person who is not a doctor] to cause permanent flaccidity of the [name of favorite body part].

Friends, there is only one solution. If you love [name of religious devotion] and the [document you once paid the EIB network six easy installments of $43 to purchase an authentic reproduction of], let’s cast off the shackles of [name of basic medical hygiene] and say no to this [name of crime against humanity that you read about in American Girls].

Let’s Make America [adjective] Again, one [name of pathogen-spreading behavior] at a time.

.

.

Image: from Agricultural Research activities book (via Flickr) (no known copyright restriction)

 

 

What does it mean to be present at Mass?

I’m reprinting this article because we’ve all been thinking about how it feels not to be present at Mass. But what does it mean to be present, and what does it mean when you can’t be present?  Something to consider as churches begin to open up again. 
***

Whenever we possibly can, my husband and I split up and take turns going to Mass, so someone can stay home and let our youngest kid be rotten in private. That was not possible this week. So instead, we took turns sitting on a folding chair in the parish hall, watching the dear child writhe around on the floor in a rage because we denied her the pleasure of diving into the parish toilet. I eventually calmed her down, administered a few bribes, popped into the church in time to receive Communion, and then scooted out again before the howls resumed.

Because this is our tenth child, I’ve spent many a Mass this way, and I’ve spent many a morning wondering what it really means to be at Mass. I know that we should make an effort to fulfill our Sunday obligation, and I know that God doesn’t get mad at you for not doing things you can’t do.

But what does it mean to be present at Mass? I used to flagellate my heart with accusations of ingratitude. Nigerian converts, I had heard, would labor six days a week, then spend the Sabbath walking barefoot eighteen miles to and from Mass, because they recognized it for the privilege it was; that’s how unwavering was their focus on the prize of Christ.

I’ve mostly abandoned this guilty line of thought. They are they, and I am I, and the cross God has given me is lighter, but it is mine. I want to be at Mass, but I often spend Mass distracted by unavoidable duties. With previous children, I would have asked myself (and anyone within earshot) what was even the point of going to Mass, if I knew I wasn’t even going to hear most of it, much less say the responses, much less dwell prayerfully on the meaning of it all.

I don’t ask that anymore. I think that what it means to be present at Mass is to show up with whatever you’ve got. We are there to worship God and to participate in the divine mystery by which the Son offers Himself to the Father. We have the unthinkable privilege of joining in on that sacrifice, and we do it by bringing whatever it is we’ve got. For me, that’s a week-long effort, plus little spurts of devotion and gratitude on Sundays and Holy Days. That’s what I’ve got right now.

The great revelation: Whoever we are, whatever we’ve got, it’s still not enough. Whatever preparation we’ve done, it’s not enough. However attentive we are, it’s not enough. There is great peace in letting that knowledge sink into your heart: We’re not enough, and never can be — no, not even if we’re a shoe-less Nigerian toiling through the Mangrove.

But Christ is all.

So the parent who spends most of the hour outside the walls, but turns her heart to Christ for a good four seconds while her child is momentarily calm? She’s present at Mass, because she has offered up what she has to offer.

And so does young man with Down Syndrome, who chuckles and sighs his way through the liturgy, pausing only to whisper, “Jesus!” during the elevation. And so does the woman who isn’t even sure she wants to be a Catholic anymore, but she hasn’t made the rupture yet, because she loves her husband and knows he wants her to stay. And the man who grinds his teeth over liturgical banjos is offering up what he has, because he’s fighting his way through an invisible hedge of aesthetic suffering to get to Jesus.  Because nothing we have is enough, but Jesus is all.

What does it mean for you to be present at Mass?

If you’re angry at God, you can hurl that toward the altar, too. If you’re worried about a thousand things and find yourself thinking about them over and over again, rather than about what’s going on at the altar, offer up the distraction itself. You cannot believe how unfussy Christ is, in His love for us.

I’m not saying “don’t try.” It’s a worthy thing to make sacrifices, even painful ones, for the privilege of participating at Mass. If you spent your life working hard to enter more and more fully into the mystery of the Eucharist, then that would be a life well spent indeed.

But if you find yourself thinking, week after week, “Why am I even here?” then I’m telling you: You’re there because Jesus is all. That’s worth a huge effort, and it’s also worth whatever you’ve got.

***
A version of this essay was first published in The Catholic Weekly in February of 2018. Reprinted with permission.

“Church Pew with Worshipers” by Vincent van Gogh [Public domain], via Wikimedia Commons

What’s for supper? Vol. 210: Carbonara, yes.

The fog’s getting thicker, and Leon’s getting larger! There is no Leon. I am Leon. Here’s what we had to eat this week:

SATURDAY
Pizza

We had our usual combination of plain, pepperoni, and olive, and also there were some leftover mushrooms we fried up, and then Damien cut up some anchovies (leftover from last week’s anchstravaganza) just for my two slices, so everyone was happy. 

Saturday was the day the kids showed me the part of the woods they’ve apparently been clambering around in all spring. A beautiful and blessed place with an underground stream you can hear but not see. They found the  spot on the top of the hill where the spring that feeds our stream emerges from the ground, and there is a long string of enormous, moss-covered rocks that got shoved around by some passing glacier many thousands of years ago. Sometimes I can’t believe we’re allowed to live here.

I also got some hardier saplings and shrubs in the ground (in NH, there may be a frost any time until Memorial Day, so only the toughest stuff is safe to plant outside) — a pink crabapple sapling, a mock orange shrub, and some forsythia I got started in pots last year and then forgot about. Looks like the day lilies I transplanted made it through the winter, too! And I have a pile of purple and yellow pansies waiting for a home. We did have some snow this week, and the heat is still coming on every night, but we’ll get there. 

SUNDAY
Rigatoni in béchamel with little meatballs

I saw this recipe on Smitten Kitchen, where she adapted it from Marcella Hazan. Basically, you make a bunch of little meatballas (that was a typo, but I’m letting it ride), you make a big batch of white sauce, and you boil up a bunch of rigatoni, and you mix it all up with a bunch of freshly-grated parmesan, and then bake it until it all melds together. 

Look at these wonderful little meatballas, twinkling like the stars in the sky!

Normally I bake meatballs, which is faster and not so messy, but this recipe seemed worth going the extra mile for. Here’s the recipe, which I will probably not make up a card for, as this dish got increasingly cursed as the day went on.

Don’t get me wrong: it was completely scrumptious.  Imagine the aroma:

Just the coziest, most creamy, savory thing imaginable.

But like I said, it was cursed. I ended up spending something like five hours making it, which is completely unreasonable. And there were some . . . interpersonal problems that cropped up along the way, and I don’t think I’ve processed them fully yet. If it’s okay with you, we’ll just move along. 

MONDAY
Buffalo hot dogs, hot pretzels, broccoli and dip

Buffalo hot dogs are hot dogs with blue cheese, hot sauce, and chopped scallions on them, and they are my current favorite hot dogs. 

Can we all stop for a moment and admire the stellar chopping job I did with that one scallion? 

Scallions are one of several things I’m currently sprouting on my windowsill.

The others are celery, which is coming along nicely

and horseradish, which is just sitting there like an asshole. 

It was sprouting, until I put it in water, and then nothing. Whatever. You can be replaced, pal. Don’t you ever for a second get to thinking you’re irreplaceable.

There’s also this. I’m not sure what the expectations are here. 

Well, there’s no rush. 

TUESDAY
Chicken salad with strawberries, nuts, and cheese

Old reliable. I bought one of those cartons of mixed greens, and then also some other lettuce just for the lizard, as well as some pea sprouts, which I happen to know he likes. I told Moe I had bought his lizard some pea sprouts, and he said, “Oh, good. I was just feeding him apples, which he is tired of, so he got mad and pooped in his water dish.”  That’s what kind of house we’re running here.

The salad was greens, as I said, and roasted and sliced chicken breast, strawberries, feta cheese, and your choice of almonds or walnuts  (miraculously left over from Passover), which I didn’t bother toasting, but which I admit are much nicer lightly toasted microwaved. Tasty salad, though. 

Some bottled dressing and there it is. 

WEDNESDAY
Pulled pork sandwiches, coleslaw, fries

I tried a new recipe for the pulled pork this time. It was, as far as I can recall, chunks of pork, a diced onion, several minced garlic cloves, some sliced jalapeños, a bunch of chili powder, a can of Coke, and generous sloshes of soy sauce, wine vinegar, and Worcestershire sauce. I put it in the slow cooker and let it cook for about six hours.

As is so often the case with these things, it smelled PARADISAL and tasted fine. 

I ended up putting some bottled sauce on it, just to give it a little more punch.

If you’re looking for a pulled pork/carnitas recipe that has tons of flavor on its own, do try John Herreid’s recipe, which we made last week

I’ll put Lena’s tasty coleslaw recipe at the end, but really I just made the dressing with mayo, white vinegar, and white sugar, and it was fine.

THURSDAY
Spaghetti carbonara, nice grapes

There was this NYT recipe that caught my eye, Springtime Spaghetti Carbonara, and I managed to snag it before it disappeared behind the paywall. Sort of a combination of pasta primavera and spaghetti al carbonara. It called for English peas, asparagus, and basil. But I couldn’t find the peas, and the basil got shoved to the back of the fridge, where it froze. It turns out Irene was trash talking me behind my back about planning to put vegetables in anyway; so I just made good old spaghetti  carbonara.

Jump to Recipe

 

No ragrets. I can’t think of another dish with so few ingredients that tastes like such a luxury. 

Irene, because she has to get worked up about something, was horrified to discover that you throw raw eggs in at the end. Which is how you make this dish, and she’s always eaten it happily, and they’re not really raw, because the hot pasta cooks it. I guess it just doesn’t taste right until you add a little dash of outrage. 

Irene is the kid, by the way, who was on a Zoom meeting yesterday, and got it into her head to stay perfectly still until her classmates started scrambling around, closing tabs and shutting down programs in an effort to unfreeze her. IRENE. 

FRIDAY
Probably Matzoh brei (pronounced to rhyme with “lotsa pie”)

They had cases of matzoh for 75% off, so I did what I had to do. Check your supermarkets and see what you can find! This is a neat little breakfast or brunchy dish that’s easy to make and has lots of variations. Some people have it with jam, which I find a little bleh; but I have to admit, it’s basically french toast, so there’s no reason not to eat it that way. 

Jump to Recipe

I like it as a savory dish with salt and pepper. If you had some crisp fried onions, that would be excellent. The important thing is to cook it in hot oil, so it gets really crisp on the edges. Here’s some matzoh brei in its basic form:

I think I may also make Giant Chocolate Pancake, and maybe some oven fried potatoes, because I am fat, but I could be fatter!

Coleslaw

Ingredients

  • 1 head cabbage, shredded
  • 2 carrots, grated
  • 5 radishes, grated or sliced thin (optional)

Dressing

  • 1 cup mayo
  • 1 cup cider or white vinegar
  • 1/2 cup lemon juice
  • 1/2 cup sugar
  • pepper to taste

Instructions

  1. Mix together shredded vegetables. 
    Mix dressing ingredients together and stir into cabbage mix. 

 

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.

 

matzoh brei

A quick little dish you can make whenever there's matzoh around. Rhymes with "lotsa pie." One sheet of matzoh per serving. I like mine with just salt and pepper, but you could have it with jam

Ingredients

  • 1 sheet matzoh
  • 2 eggs, beaten
  • oil for cooking

Instructions

  1. Break the matzoh into pieces about the size of saltines, and put them in a bowl.

  2. Pour hot water over the matzoh pieces and let it sit for a minute to soften. Then drain off the water and press on the matzoh pieces to squeeze out the water.

  3. Pour the beaten eggs over the matzoh and mix a little so the matzoh is all eggy.

  4. Heat up a little oil in a pan. Pour in the matzoh and egg mixture and fry, turning once. You want it crisp on the edges.

  5. Serve with salt and pepper and fried onions if you want it savory. You can also take it in a sweet direction and serve with jam and powdered sugar.

 

 

All your Q’s about live streamed Mass, A’d

I know we’ve been doing this “watching Mass on our screens” thing for several weeks now, but some people still have some questions. This is your lucky day, because I have the answers!

Q. It was hard enough keeping the kids in line when we were physically present at Mass. Any tips on keeping them engaged when we’re watching it in our living room?

A. With kids, it’s the little things that cue them in, so make some effort to supply some strategically-chosen touches to make it seem “really real.” For instance, tell them to get nice clothes on, and then just before Mass begins, discover that their Sunday best does not include underwear, just like at regular Mass. You can also let them sit on your lap, ostensibly so help the see better, but actually so you can obsessively inspect their scalps and ears for ticks the whole time, just like at regular Mass. And if they have to use the bathroom during Mass, let them go, but make them do it in the basement, and set up a table of donuts they have to walk past. In this way, your eventual reintegration to regular Mass will be seamless, and you won’t have COVID-19 or ticks.

Q. I know that if we have a dispensation from Mass, that means we don’t have an obligation to go, and live streamed Mass wouldn’t fulfill our obligation anyway, so there’s no way in which we can be obligated to live stream Mass. So I’m not some kind of rigorist or anything. My question is, should we turn the laptop so it’s facing in such a way that, when we kneel during the consecration, we’re actually facing the actual altar, which is two towns away?

A. I mean, the world is round? And Catholic churches are everywhere. So if you’re kneeling, there’s a 100% chance you’re kneeling toward an altar somewhere. This may be the best thing you hear all week. 

Q. Our Mass is broadcast live, but you can also watch a recorded version of it later in the day. If, hypothetically, I accidentally stayed up until 2 a.m. watching Buffy and eating questionable salami, is there anything shabby about sleeping in and catching Mass on the liturgical flippity flop, as it were?

A. No, but you’ll be missing out on your chance to be the first one to see your pastor’s astonishing new look after he broke down and cut his own hair on Saturday night. So, make your choices.

Q. I am fairly new on The e-Internet. I want to keep up with The Cyber and participate in an appropriate “virtual” way! Can you teach this old dog some new “online” tricks?

A. Absolutely, and thank you for your service! If your liturgy is being broadcast on the Book of Faces that your handsome grandson set up for you, you will see a row of faces along the bottom of the screen. These are called “Sacramenticons,” and Pope Francis has promised a partial (7/8) indulgence for anyone who times them exactly right, under the usual conditions (no attachment to sin, fast modem, etc.); i.e., during the Memorial Acclamation, it is right and just to respond to “Christ has died” with a “sadface,” “Christ is risen” with a “wow face,” and “Christ will come again” with a “happyface.” It is not essential that you do this, but I guarantee it will give your handsome grandson some enjoyment if you do.  

Q. As a representative of the humble flock who have been abandoned in this vale of tears by a weak and faithless episcopate, I am willing, in my humility, to patiently await the restoration of the most precious sacrament, even though I have every right to get as much body, blood, soul and divinity as I want, when I want it, under the exact conditions under which I feel like getting it. I am, as I say, humbly willing to endure this current scourge, and I have been strongly suggesting to the Holy Spirit that he use my intense sacrifice for the conversion of sinners, especially my pastor, who has squandered this incredible opportunity to give one of those really blistering sermons about modest and Marylike attire, because I know beyond the shadow of a doubt that those same hussies who used to show up to Mass with their squalling brats and their collarbones hanging out for all and sundry to see are probably at home right this minute wearing God knows what, probably elastic bloomers and one of those so-called t-shirts promoting satanism, and I’m not there to do anything about it and it’s KILLING ME. 

So my question is, how many poor souls do you think I’m releasing from purgatory with my humility? I’m estimating four hundred.

A. At least. Have you considered asking the Holy Spirit to sign your petition? Assuming he’s not too intimidated by your spectacular humility.  

Q. Can I drink coffee while live streaming Mass?

A. Yes, but in a very counter reformation way, no. 

 

.

Image via Pexels

 

What’s for supper? Vol. 209: Anchovy, anchovah

What up, cheese bags? Here’s what we ate this week:

SATURDAY
Okay, I can’t remember what we ate on Saturday. I’ve started getting groceries on Mondays to avoid the crowds of weekend shoppers who are just too patriotic to wear masks; so my menu cycle is now Monday to Sunday, and Saturday was just too long ago. I imagine we had meat, a starch, and possibly something green, but probably not.

SUNDAY
Corned beef sandwiches

Corned beef went on sale after St. Patrick’s day, and I snagged several pounds for the freezer.

Damien cooked and sliced them, and we had sandwiches on toasted sourdough bread with mustard and Swiss cheese, liberally garnished with me grumbling about how hard it is to take a photo of a sandwich. Try it some time! It’s not easy. Grumble grumble.

MONDAY
Caprese chicken sandwiches, strawberries, fries

Just regular old frozen chicken burgers on ciabatta rolls with tomatoes, basil, provolone, salt and pepper, and olive oil and vinegar. 

You know, every time I need to write the word “provolone,” I have to Google “kinds of cheese.” I don’t know why this is, but I can never remember the name of it. It’s bizarre. I can remember “potrzebie” and “funicular” and “crepuscular” and “vermiform,” but I can never come up with the word “provolone” without help. 

The sandwiches were good.

TUESDAY
Chicken caesar salad

I had a yen to taste real caesar salad dressing, which I never have before. Freshly grated parmesan cheese, raw egg yolk, minced anchovies, freshly-squeezed lemon juice, the whole nine yards.

Jump to Recipe

 

I would call it a howling success. The only fly in the ointment was this:

The dressing was great, though. I assembled all the ingredients and then just mixed them all together, as one does for dressing, somehow forgetting to read the second part of the recipe, which describes making a paste of some ingredients, then combining the paste slowly with the liquid ingredients, then gradually incorporating the beaten egg yolk drop by drop. Nope, just smushed up all in together and swizzled it up with a fork, and it was great. Zippy, even. Definitely making this again.

It was neat having a whole meal with such simple elements: Just greens, chicken, croutons, and that wonderful dressing. I made the chicken with olive oil, salt, pepper, garlic powder, and oregano, broiled and sliced. 

Do I have a crouton recipe card? Nope, doesn’t look like it. Basically you just cube whatever stale bread you have lying around and drench it in melted butter, then season heavily with salt, garlic powder, oregano, and pepper, spread it in a shallow pan and toast it slowly, like on 300, for maybe an hour, stirring them up occasionally. The kids think my croutons are the best thing I make, which is kinda, hmmm, I mean it’s basically toast. 

WEDNESDAY
Carnitas with pico de gallo, tortilla chips, pineapple

Damien snagged some Mexican Coke last time he was out, and so I was compelled to make these excellent carnitas following the recipe from J.R.’s Art Place. Pork butt in chunks, sprinkled with salt, pepper, and oregano, then cooked in Coke and oil with oranges, cinnamon sticks, and bay leaves.

This recipe is so easy and good, it’s even delicious when you . . . *sob* . . . forget to turn the heat off, and it kind of blackens in the pot before you shred it.

I’m not kidding, though. Even though I totally overcooked it, the flavor was fantastic, and there were no survivors, I mean leftovers.

I made a big bowl of pico de gallo, which was on the mild side because I forgot to buy jalapeños and I forgot to add garlic, but it was still ZIPPY.

Jump to Recipe

I think my next project will be to make a batch of that sharp, runny salsa they serve in restaurants. I got turned off homemade salsa when my in laws were . . . well, it’s a long story, but for some time, they were living in a hotel room with two teenagers, two boxers, and a kitten, and my father-in-law had a sinus infection, and the only thing that would help was lots of homemade salsa. You know how hotel rooms have those heavy doors that sort of hermitically seal in the air? So we would go visit them, and I don’t know, somehow I got turned off homemade salsa. But that was long ago, in a vermiform universe far, far away, and today, things are much more potrzebie.

Here is some pico de gallo from ages past. This time around, I made it with sweet grape tomatoes, which I definitely prefer, even though they are a pain to cut up. 

THURSDAY
Beef stroganoff on noodles

Bit of a puzzler here. I used some really excellent, fresh ingredients, but it still turned out bland. Possibly longer cooking would have given everything a chance to develop; I just kind of threw it together right before dinner. It was good! Just not the happy punch in the mouth I was expecting. 

You tell me where I went wrong. I sautéed some diced onions and fresh garlic with some ground beef and drained the fat; then I added several diced anchovies and let them cook in. Then a ton of sliced mushrooms, lots of red wine, salt and pepper, plenty of sour cream, and then right at the end, a generous handful of fresh dill. 

What do you think? Longer cooking? More anchovies? Probably it needed more anchovies. 

FRIDAY
Requested tuna noodle for the young parsons, maybe sushi for the elders.

We are going for a surprise parade birthday party for some kid (I guess you lean out the window and shout happy birthday? I’m unclear on the details, but it sounds hygienic), and if, on the way home, someone accidentally falls out of the car right outside the Chinese restaurant right when they happen to be coming out with the sushi we ordered, so be it.

caesar salad dressing

Ingredients

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

Instructions

  1. Just mix it all together, you coward.

 

Pico De Gallo

quick and easy fresh dip or topping for tacos, etc.

Ingredients

  • 2 large tomatoes, diced
  • 1 jalapeño pepper, seeded and diced OR 1/2 serrano pepper
  • 1/2 onion, diced
  • 1/2 cup fresh cilantro, chopped
  • 1/8 cup lime juice
  • dash kosher salt

Instructions

  1. Mix ingredients together and serve with your favorite Mexican food

A sorting process

In Fiddler on the Roof, Tevye, the hard-working Jewish dairyman, introduces himself and his family and his way of life with the song “Tradition.”

It lays out the beauty and stability of their stetl ways, and also hints and some of the the injustices and absurdity woven into their daily life. The wheat and the weeds are all intertwined. It works well enough, and Tevye is unwilling to disturb it.

But the world around him is not working. It’s changing fast, he has to keep deciding how willing he is to let go of things that once seemed fundamental. His first daughter wants to marry someone she loves, rather than someone her father has chosen, according to tradition. He relents. Then the second one wants to marry a scholar with radical ideas. He again relents, and although they ask for his blessing but not his permission, he belligerently gives both. Then the third one wants to marry someone who’s not even a Jew, and this is too much. He cannot accept it, and so he loses his daughter, considers her dead. 

As the pogroms intensify, the way of life they’ve been trying to hold together is being torn away from them, whether they choose to release it or not. They are expelled; their shtetl is no more. They pack up and go, heading for a new world. But before this final breech occurs, Tevye does relent again, and he conveys to his renegade daughter: May God be with you. 

Right around the same time Tevye’s fictional family was packing up their life, the Olshansky family, my family, was leaving Kiev with their son and their daughter, my grandmother, Anne, or Hana.

My great grandfather, Phillip Olshansky, wearing the uniform of the Czarist army, shortly before they fled Russia

It took three years to get off the continent that had become so hostile to Jews, and before they succeeded, they had a third child, a son, in Bucharest, Rumania. The five of them crossed the ocean and settled in New York, where they had two more children before my great grandfather died. My grandmother became a milliner and married my grandfather, Jacob, who had a small pharmacy, when she was in her early 20’s. It was then she applied for naturalization in her new home.

My grandmother and grandfather were not religious. They sometimes had a family Passover seder prayed in rapid Hebrew, but mostly just held on to the cultural threads, the jokes, the food. Some Yiddish curses that bubble up in my mind when I’m very tired. Maybe the family wanted to start fresh and leave behind as much as possible of that hostile old world.

My grandmother with my father

But at the same time, even though she was so young when she emigrated, maybe my grandmother still felt like a refugee. My sister remembers my grandmother’s piano bench containing several decks of playing cards with little tags noting which cards were missing — a useless thing that somehow felt like it was worth saving. Maybe she was just a fussy old woman. But maybe, when so much has been taken from you, it’s hard to choose to throw anything away. You keep the things you can categorize, and that makes it easier to let go things that have been taken away without your consent. I don’t know.

My paternal grandparents’ gravestones are engraved with Hebrew, anyway. My grandmother’s says “Hana bat Feivel haLevi,” which, I was recently amazed to discover, means “Anna, daughter of Phillip the levite.”

I never knew that our family was descended from levites, and wouldn’t have thought to ask my grandmother, who died when I was seven. I knew her as a plump, profane old lady who smoked and sucked purple sour ball candies as she watched Benny Hill in the little apartment she made upstairs in my parents’ house in New Hampshire, after she became too old to live on her own in Brooklyn.

My grandmother with my younger brother Jacob

Hana, daughter of Phillip the levite? I did not know. Was this something she consciously left behind, or had that heritage already become vestigial, fit only to note on a gravestone? I wonder what her early life in America was like, before her father died. Maybe she was something like one of Tevye’s daughters; maybe it was something else entirely. From Kiev to Bucharest to Brooklyn to New Hampshire, and then she died hairless in a hospital bed, hollowed out with cancer. I remember one of her sisters, Micky, Miriam, probably, so dramatically screaming at her funeral, “Annie, Annie, don’t go!” 

Did you ever wonder why Jews are so anxious? The nervy, neurotic stereotype is not from nowhere. Jews — and this is a real thing — are genetically anxious, because when you’re actively persecuted for many generations, it physically changes your brain. Our amygdalas are highly developed, because they have to be, because we were always in danger. Now it’s our job to tell our brains to stand down and calmly sort through just how much danger we’re actually in. Is anybody actually after me right now? Is there a threat? Am I being expelled?

One of the things we need to sort out, as we sort through our possessions, deciding which ones to keep and which to discard, which to hang onto and which to leave behind: Who is with us? Where can I go? What will I take with me? What will I discard?

Will God go with us? Or is He one of the ones who is out to get us? We have to be calm, assess and sort through these things calmly. 

I don’t know anything about the journey, but I believe my grandmother had doings with God some form before she died. I know that, when my parents became evangelical Christians a few years before I was born, they made some clumsy efforts to badger their parents into accepting Christ. They asked them what would happen if they fell off a cliff on the way home, died without being friends with God. My grandparents were understandably annoyed with this approach. The effort failed and my parents realized their mistake. You have to let people make these choices for themselves, not out of compulsion. God seeks your permission and your blessing. My grandmother associated the cross with pogroms. But she, daughter of a Levite, once saw a nativity scene and said, “It’s so beautiful, it must be true.” But I don’t know if she carried it further than that.  

My father once told me his father once asked a rabbi if he could be bar mitzvah’d as an adult, since it never happened when he had come of age. He didn’t go to synagogue and he didn’t observe the holy days, but he did feel that something had been withheld from him, something he needed. He wasn’t observant, but on Yom Kippur, the day of atonement, he would sit alone in a darkened room all day. My father saw and remembered this.

When my father was buried, no one cried out, “Don’t go, don’t go!” at his grave. It was clearly his time, more or less. He had cheated cancer and had his chest cracked open more than once to save his heart. No one thought he would live for 77 years, but he did, and he was ready to move on, more or less.

Now my brother is sorting through his house, trying to work out what should be kept and what should be thrown away, what must be remembered and what should be discarded. I don’t want the house. I’d rather just let it go. I haven’t been inside that house for some time. What is it even full of? I’m not sure I want to remember, much less lay claim to any of it. 

It’s a good thing these choices get made for us, sometimes. I shall calmly tell my amygdala: God is with us. Everything else can be let go. 

 

What’s for supper? Vol. 208: They tried to kill us; they failed; let’s eat (alleluia!)

It’s Friday! It is; I checked.

This week is always pretty crazy even when there isn’t a pandemic. It’s the week after Easter and Passover, and the food situation is what we in the Association of Intermittent Food Bloggers With Complex Faith Backgrounds call “bonkers.”

And this year, my father, who loved food and who usually presides over our Passover seder, was not there, because he is dead. Good thing I definitely don’t have any deep psychological confusion concerning food and family and holidays and faith and memories. NOT AT ALL.

So! Here’s what we had:

SATURDAY

Well, on Holy Saturday, we celebrate Passover. This is because we celebrate it like Jews (more or less), which means a tremendous amount of food and wine and dessert and singing and laughing; but also of course we’re Catholics, and Easter is preeminent. So we celebrate Passover in light of Easter, which means we need to celebrate it before Easter, and not on whichever day it happens to fall by the Jewish calendar; but we can’t do it on Holy Thursday, because there’s a tremendous amount of food and wine and dessert and singing and laughing. And also we buried my father on Holy Thursday. Which, this year, was actual Passover. So we had our seder on Holy Saturday. I’m telling you. It has been A Week. 

I have once again failed to fix up the Passover recipe page I made a few years ago, but here it is in its current shambolic form. We had chicken soup with matzoh balls

 

chopped liver

gefilte fish

charoset

spinach pie

and roast lamb

and roast garlic cinnamon chicken; and for dessert, sponge cake with lemon icing, chocolate cake with almonds, macaroons, red and orange chocolate-covered jelly rings, jelly fruit slices, chocolate caramel matzoh, and halvah. 

Again, you can find these recipes here

Everything turned out really well. Well, I burned the soup and had to make it again (and when I complained about it on Facebook, Pope Michael commented “How can you burn soup? It’s mostly water,” so there was that), and someone burned the sponge cake, so we had to cut it up into little pieces and try to make petits fours like in the Joy of Cooking, but there wasn’t enough icing, so they were just very small pieces of cake. But eventually, everything turned out really well!

Damien made the lamb with a new recipe posted on Twitter by Tom Nichols.

 

Ignore the part about not wanting your house to smell like garlic (why not?) and just follow the recipe, which is basically to murder it with garlic powder, garlic salt, and oregano. It was the tenderest, juiciest lamb I’ve ever eaten. You didn’t need a knife, no kidding. 

We decided to stream the Easter Vigil on Saturday night from our home parish, and it was a delight. They had a wonderful tenor sing the full Exultet into the empty, echoing church, and I gave everyone a juice glass with a tea light in it, and . . . I know we’re supposed to feel bad because we can’t be there in person, and I know my father just died, but I was absolutely filled with joy. I know it’s Friday and everyone’s gone back to feeling bad but STILL ALLELUIA! Can’t help it. 

SUNDAY

On Sunday, of course everybody was eating hard boiled eggs and candy all day. Then Dora made potato latkes in the late afternoon. These are much more labor intensive than matzoh meal latkes, but she apparently didn’t realize there was such a thing? I didn’t get a pic of the potato latkes, but they were delish. 

Jump to Recipe

We had tons of leftovers of everything, and I packed up a bunch for my mother. Usually I send them home with my father after the seder so he can bring them to her in the nursing home, but I just put them in the freezer until . . .undetermined. Still, Alleluia. I mean it. 

MONDAY
I think we had. . .  chicken nuggets and chips? That seems plausible

TUESDAY
Meatloaf and garlic mashed potatoes

If you are wondering how I have been holding up with all the everything going on, it’s because Damien has been doing everything, including making meatloaf and mashed potatoes on Monday. I once again forgot to take a picture — actually, what it is is my phone is completely full of pictures. I actually filled up the whole entire memory with photos, and then my phone stopped working. I know there are various things you can do, and I have been working on them, but what seemed to me to be the most prudent was to sit there drinking gin and permanently deleting thousands of photos, because you have to face facts, and you can’t hold onto these things forever. Halfway through the process, it occurred to me that my behavior might have something to do with processing my father’s death. Anyway, my phone is working again. But I don’t have any photos of meatloaf.

But I will put my recipes at the end!

Meatloaf:

Jump to Recipe

Garlic parmesan mashed potatoes:

Jump to Recipe

 

WEDNESDAY
Fried rice, egg rolls, deviled eggs

Like most of American we had some leftover ham from something or other, and a bunch of hard boiled eggs. I bought frozen egg rolls, and then I looked up a bunch of recipes for fried rice, and came away with the conclusion that the reason it tastes like that is soy sauce.

I had a pretty picture which isn’t currently cooperating. Will try again later.My rice came out too mushy, but it tasted fine. It had chopped ham, snow peas, onion, scallions, egg, and sesame oil. Almost more like one of those bullshit “just add an egg” thingies than fried rice, oh well.

I assigned the making of the deviled eggs to a middle child. You can see that an attempt was made.

PIC

THURSDAY
Pork ribs, risotto, peas

Always popular. For the pork ribs, you just sprinkle them heavily with salt and pepper, lay them on a broiler pan, and give it several minutes on each side until they’re sizzling. Delicious. 

I used the Instant Pot to make a giant amount of plain risotto, and everyone was well pleased. 

Jump to Recipe

FRIDAY
Shrimp scampi with spaghetti, stuffed clams, bread

I seem to have repeatedly stocked up on frozen shrimp during the last few weeks, so now is the time to scampify it. Gotta face facts, can’t hold onto these things forever. Alleluia.

I’ll add in the recipe after I actually make it!

 

 

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. 

 

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. 

 

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. 

Shrimp Scampi

 

 

Don’t bother lying to God

When my mother was a new Christian, she was in with a crowd that put great stock in outward appearances. Since she had many more kids and much less money than everyone else, she felt horribly self-conscious about her house, which was shabby and cluttered despite her constant housekeeping. She got in the habit of saying, if someone stopped by, “Oh, please excuse the house. We’ve been away all day and I haven’t had a chance to tidy up!” or “Sorry about the mess around here! The kids have been sick and I’m so behind.”

Then one day, she just got sick of it. The smarmiest, must judgmental neighbor of all happened to drop in, and she said, “Well, I’m sorry about the house. This is how we live.”

I wish I knew the rest of the story. Did the judgy woman gasp and flee? Did she tell everyone that Mrs. P. lives like a pig and isn’t even ashamed of it? Did she (it’s possible) think, “Wow, that’s kind of refreshing. Someone just told me the truth”? It’s possible that the woman was even grateful that someone trusted her with some difficult information. It’s possible she went away and asked herself why it was that people felt they needed to lie to her.

Telling the truth is says something about us, and also something about the person we’re talking to. When we tell the truth, its a risk to ourselves, but also a great compliment to them.

The older I get, the less patience I have for people who try to shine me on. It feels rude to be lied to. Do you think I’m too dumb to know the truth? Too weak? Too shallow? Who has time for pretense? There’s so much nonsense in the world that we can’t get around. Why add to it by pretending to be someone we’re not?

I’ll tell you something. God is even older than I am, and he has even less interest in hearing lies. My brother Joe tells about a priest who had a big problem. And he was mad. Mad at the world, mad at his situation, and mad at God. So every day, he went into the adoration chapel, knelt before the Sacrament, and told the truth: “I don’t love you, God.”

Every day, every day he did this. Until one day he said it, and he realized it wasn’t true anymore.

I’d like to know the rest of that story, too. I do know that it’s never useful to lie to God. It’s never useful to lie to ourselves about what our relationship with God is. It’s never useful to run away from God, and refuse to talk to him, if we feel like we can’t say the right things or feel the right things. No one has time for that, and it’s an insult to God to even try it. If you feel like you have to hide, then tell him that. If you feel that he’s not fair, tell him that. If you aren’t even sure he exists, tell him that. There’s no time for anything less than the truth.

Utter honesty is a luxury we do not always have with the rest of the world. Civility, duty, and charity often demand that we reserve such blunt honesty from other people, at least most of the time. So do what you need to do when you’re presenting yourself to the rest of the world. Sometimes it’s appropriate to lay it all out there; sometimes you will want or need to be a little more guarded.

But not with God. Never with God. Go ahead and tell him, as you open your front door, “This is just how I live.” It doesn’t relieve you of the responsibility of changing things, if that’s what needs to happen; but God will not help you change until you are willing to talk to him about where you are. He is a gentleman. He only comes in where He is invited. Honesty is an invitation he always accepts.

***
This essay was originally published in 2016.

Image By Miguel Discart (2014-04-05_14-13-49_NEX-6_DSC08220) [CC BY-SA 2.0 (http://creativecommons.org/licenses/by-sa/2.0)], via Wikimedia Commons

withDraw2020, round 2: As you were, but gently

Did you join in my daily art challenge, #withDraw2020? It was fun! Now we’re starting round 2. We’ll begin on Monday, April 20. 

The rules are simple:

Using the daily prompt, make a work of art.
Share it on social media and tag it #withDraw2020.
Use any medium, as long as it’s your own work. Most people are drawing or painting, but some are taking photographs or writing poems.

You don’t have to be a skilled artist, just a willing one. It’s a way to be creative every day, and to share an experience with other people, even as we continue to isolate ourselves physically. Withdraw, draw with, get it? To take a look at some of the entries from the first round, search Facebook, Instagram, and Twitter for the hashtag #withDraw2020. 

I made a few changes for this round. This time, the prompts are not related to COVID-19; the graphic includes the date for each prompt, so it’s easier to keep track; and we are taking the weekends off. I like the idea of making something every single day, but realistically, it’s helpful to have some catch-up days. Just don’t give up!

Graphic by my daughter, Clara Fisher, whose Instagram is here. She tried to talk me out of the first prompt, but I like it.

Here is the official list of prompts:

April 20: perpendicular

April 21: bud

April 22: bundle

April 23: spill

April 24: launch

 

April 27: chain

April 28: trail

April 29: grind

April 30: lift

May 1: tender

 

May 4: turn

May 5: sink

May 6: cover

May 7: stalk

May 8: breath

 

May 11: scale

May 12: ring

May 13: spot

May 14: miss

May 15: break

 

My father, Phillip Prever, 1942-2020

My father died shortly before midnight on Thursday. His heart was so worn out. A few hours before, he had been packing up books to send out for delivery. After that, my brother heard him praying, and decided to check on him later, not wanting to interrupt. Then my father lay down in his recliner, and then that was it. Or maybe I’ve gotten the details wrong. It’s been a long day. We are glad he didn’t have to die in a hospital, hooked up to the beeping machines he hated so much.

I used to call him on Wednesday evenings. Most of the time, I would say, “Hey, it’s Simmy.” He would say, “Hey, Sim. How’s it going?” and I would say, “Oh, fine. Are you in the middle of anything?” and he would say, “Nahhh, I’m just listening to some music.” The same conversation almost every time, but always different music.

The time before last when I called, it was Bach’s Chromatic Fantasy he was listening to. He had gotten his hands on a huge collection of LPs, and was listing them for sale one by one in his online store. For each record, he had to visually inspect it, and then listen to a few samples of both sides, to make sure it was playable. Then he could list them. But when he sampled the Bach, he didn’t pick the needle up, but let it play. 

We talked about Bach for a while, how he was a god. My father used to play that fantasy himself, at a snail’s pace, the pace of an amateur, amateur, “one who loves.” I do remember hearing him play parts of it, the halting notes filtering up through the wooden floorboards as we fell asleep. I imagined parts of it were corduroy, parts were wood, parts were curling gold. I told him he should keep the record for himself. He protested that it was a rare recording, and worth a considerable amount of money. But keep it! I insisted. Well, he said, maybe he would. 

Last time I called, the day before he died, he sounded worn out. He didn’t have much banter in him, and he didn’t want to talk much about the kids, which was unusual. He had seen my mother at the nursing home twice this week. Because of the virus, he couldn’t be in a room with her or feed her jellybeans every day like he used to, but the aides bundled her up and wheeled her onto the patio, and he talked to her six feet away, through a chain link fence. He said that he told her he loved her, and that she said “I love you” back to him, and that made him happy. He told me he loved everybody, and told me to send his love to everybody. I told him I loved him. He said he loved me, too. And then that was it. I still can’t believe that was it.

I looked for the Bach record online, and I can’t find it listed. I hope that’s because he decided to keep it, and I hope he listened one more time.