What’s for supper? Vol. 213: Pied beauty

Holy cow, that was a fast week. We worked hard and ate hard this week.

Wow, that does not sound right. 

Well, here’s what we had:

SATURDAY
Meatloaf, cheezy weezies

Saturday was big dig day. Dig dig dig!

Why dig? Well, like everyone else, we don’t know what the summer is going to look like, so we went and bought a 20-foot above ground pool! To prepare the ground, you have to make it level, and remove all the rocks from the soil, so nothing pointy or poky makes a hole in the bottom. 

Well, as you can see, there are a lot of rocks. 

The ground is also not level, so we’re just . . . digging some more. And in some cases, hitting a giant hunk of gneiss with a sledgehammer until it’s flat enough to cover with soil. It’s an immense amount of work, but I am openly, obnoxiously enjoying having the whole family working wholesomely outside together on a project. Eventually we’ll get this done, and then we’ll level it, cover it with sand, level that, put down some foam, then a ground cover, and then POOL. Pool pool pool!

Oh, so I didn’t want to stop digging, so I sent Dora in to make some meatloaf. 

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SUNDAY
Cobb salad

Well, approximately. We had lettuce (which I didn’t bother chopping), tomato, cucumber, avocado, hard boiled eggs, bacon, chicken, and some kind of shredded cheese, and some kind of dressing. 

You’re supposed to have chives and Roquefort cheese, but nobody was complaining. They were too busy complaining that I only made four pounds of bacon. 

You know, I’ve been beating myself up over my careless, slipshod ways because the grocery bills have been so high lately. So high, for like . . . two months now . . . oh. Yeah, right about the time we started having twelve people home 24 hours a day, I started spending more on food. SHAME ON ME. 

Next time I’ll get more bacon.

MONDAY
Chicken burgers, raw veggies and dip

This picture makes me laugh because at first you’re like, “oh, good for her, look at all the vegetables” and then you’re like “wait, is that a demitasse cup brimming with french onion dip?” Yes, it is, and I licked it clean. 

TUESDAY
Buffalo chicken salad, hot pretzels

Tuesday I went shopping. This is a great meal to throw together in a short amount of time: Salad greens, buffalo chicken cut into strips, crunchy fried onions from a can, shredded carrots, and either blue cheese or shredded pepper jack.

It’s better with ranch dressing, or buffalo ranch dressing, but it’s also good with whatever you have, if you’re hungry enough.

WEDNESDAY
Grilled pork ribs, cole slaw, strawberry rhubarb buckle

Damien made a sugar rub for the pork ribs, and grilled them over the coals. Nice and juicy.

Lena made a nice snappy peppy coleslaw.

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Look at that lovely color on the pork (no filter!). That sugar rub is magic– lots of flavor, and it gives it a wonderful caramelized crust.

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It says “chicken thighs,” but you can use it on all kinds of meat. 

Now let’s talk about rustic fruit desserts!
Rus!
Tic!
Fruit-des-serts!
[clap!clap!clap-clap-clap]

There are a lot of them, with lots of subtle variations, but there are more names than there are variations. You know what pie is. You know what a crumble is. But what about cobbler? What about crisp? What about betty, buckle, slump, and grunt? The answer is: some are oven, some are stovetop, some are steamed, some have streusel, and some are just from Connecticut, so who knows. And honestly, which is more fun? Just quietly knowing something, or looking it up and then insisting your kids stand there and listen while you read out loud about it? I think we know. 

I wanted to make something that was just fruity on bottom and sweet and crumbly on top, but I couldn’t find any cornstarch, so I ended up making a buckle, which is a sort of coffee cake with fruit layers. It was quite easy, and pretty delicious. And pretty. 

It has a layer of cake, then a layer of strawberry, then cake mixed with sugared rhubarb, then a streusel. We had it with whipped cream on top, because it is Wednesday, my dudes.

When I shared this picture on Facebook, I captioned it “O my chevalier!” It’s okay if you didn’t understand right away that I said that because it’s a buckle. That’s a weird joke and doesn’t make sense. HOWEVER, don’t you think I should write a cookbook in the style of G.M. Hopkins? You’d buy that, right, you weirdo? I could call it Sprungform Rhythm Pans. I could call it Carrot Cake Comfort. I could call it . . . PIED BEAUTY THAT IS MADE OUT OF ACTUAL PIE. 

I use my college degree all the time, why do you ask?

THURSDAY
Meatball subs 

Dora to the rescue again. I was so useless on Thursday, and I’ll tell you why, so you can feel smart. I got up and grabbed my two morning pill bottles, which have my green thyroid and purple blood pressure pills in them. I thought to myself, “Huh, they’re white, that’s weird,” and I swallowed them. Then I thought, “Ooh, I need to call in a refill for these.” So I started calling it in, and then I was like, “Hey, how come these bottles have someone else’s name on them? That’s so weird!”

So yeah, I took someone else’s drugs, for no reason at all. That’s how dopey I was before I started to feel the side effects of someone else’s drugs, which included dopiness. (Luckily, the dopiness and a headache, because of course there had to be a headache, was all that happened.) I can’t explain how I could have come to do something so stupid, but there it is. I’m sure this brain fog will get better as I get older though, HO HO HO HO HO HO HO.

Anyway, here is the meatball sub:

And here is the oven-baked, less-mess meatball recipe:

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FRIDAY
Pizza

All I have to say about this is we are now a six extra large pizza family. Five pizzas is enough for dinner, but not enough for people to have cold pizza for breakfast the next day, so now we make six. I’m a good mother.

 

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. 

 

Smoked chicken thighs with sugar rub

Ingredients

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

Instructions

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

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

 

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. 

 

Strawberry rhubarb buckle

You can substitute in all different combinations of fruit. Makes two buckles in 9-inch pie dishes. Serve with vanilla ice cream or whipped cream

Ingredients

  • 4 lbs strawberries, hulled and sliced
  • 4 stalks rhubarb, stringed and diced

For the cake:

  • 1 stick butter
  • 1-1/2 cups sugar
  • 2 eggs
  • 2 tsp vanilla
  • 1 Tbsp baking powder
  • 1 tsp salt
  • 1/2 tsp nutmeg
  • 4 cups flour
  • 1 cup milk

For the streusel:

  • 1 stick butter
  • 1/2 cup brown sugar, packed
  • 1 cup flour
  • 2 tsp cinnamon
  • 1/4 tsp salt
  • 1 tsp almond extract

Instructions

  1. Preheat the oven to 350 and grease two 9" round pans

To make the cake:

  1. In a bowl, beat together the butter and sugar.

  2. Beat in the vanilla and sugar.

  3. Stir in the baking powder, salt, and nutmeg

  4. Alternate adding in the flour and the milk, a bit at a time. Set the batter aside.

To make the streusel:

  1. Cut the butter into pieces, and then add in the other ingredients, mixing until it is crumby but not pasty.

To put it together:

  1. Spread about 1/4 of the cake batter in each buttered pan.

  2. Spread the sliced strawberries on top of that.

  3. Add the rhubarb to the remaining batter and stir to combine. Spoon the rhubarb-batter mixture over the strawberries in each pan as evenly as you can (it's okay if it's gloppy).

  4. Sprinkle the streusel topping over the batter in each pan.

  5. Bake for about an hour, until the top is a bit browned and a toothpick comes out clean.

  6. Serve with vanilla ice cream or whipped cream.

 

 

Meatballs

Make about 100 golf ball-sized meatballs. 

Ingredients

  • 3 lbs ground meat (I like to use mostly beef with some ground chicken or turkey or pork)
  • 4 eggs, beaten
  • 2 cups panko bread crumbs
  • 4 oz grated parmesan cheese (about 1 cup)
  • 1/4 cup Worcestershire sauce
  • salt, pepper, garlic powder, oregano, basil, etc.

Instructions

  1. Preheat oven to 400.

  2. Mix all ingredients together with your hands until it's fully blended.

  3. Form meatballs and put them in a single layer on a pan with drainage. Cook, uncovered, for 30 minutes or more until they're cooked all the way through.

  4. Add meatballs to sauce and keep warm until you're ready to serve. 

On giving (and having) an unusual name

Probably because it’s so nice to talk about something besides COVID-19, the internet had a lot of fun mulling over the name of Elon Musk’s new baby, which is apparently ‘X Æ A-12’.

I wasn’t able to work up much of a sweat over two eccentric celebrities giving their child an eccentric name.  Hey, no one seems to have hired a third world surrogate or a CRISPR technician to assist with the production of the child, and there’s no evidence anyone attempted to legally marry a chandelier or anything. The parents are a man and woman who are in a relationship of some kind with each other. This being the year 2020, that’s as wholesome and normal as it gets.

But the name. In general, I’m opposed to giving children names that are not pronounceable, because . . . why? (I’m also against giving children unusual spellings of common names, which strikes me as the worst of both worlds.)

I’m strongly opposed to giving children names that will automatically put them at a disadvantage with most people, because it’s in any way a joke, or designed to shock or offend. Life is hard enough without having to introduce yourself as Ima Hogg or Judas Panzer Boi or something.

What you name your child says something about you; but more importantly, their name says something to the world about them. They are individuals who exist outside their parents’ sphere, and their name should reflect this.

But what about names that are just unusual?

Read the rest of my latest for The Catholic Weekly

In praise of trampolines

You’re thinking of buying a trampoline, aren’t you? You should.

Here are some thoughts:

Cons:

  • Every once in a while, someone’s tooth gets embedded in someone else’s skull and the sound of your child’s femur snapping in half will haunt you for the rest of your days. 
  • Passing truckers will honk at you.

Pros:

  • It’s really, truly fun for all ages. As long as your neck is strong enough to support your head, you can have some kind of good time on a trampoline, whether it’s gently bopping a little baby up and down, or turning ridiculous back flips designed to freak your mother out, or just gingerly springing up and down like a big gooney gooneybird. Also popular: running as fast as you can in a circle while chasing a shrieking toddler. Optional: pretending you’re on the moon.
  • It’s a great aid to those “Play with us, Mama!” “games” where you get to lie down. They climb on you and roll around and, because of the motion of the trampoline, they think you’re participating. You can call it the tiger game or the mummy game or the digging up dinosaur game, whatever, as long as you get to lie down in the sun and call it “parenting.”
  • It is damn near impossible to bounce for five minutes and still be mad when you get off.
  • There is no better sound than the sound that can float in through the window than the sound of previously surly, gloomy, crabby, sullen kids suddenly shouting and laughing together.
  • People look hilarious trying to get off a trampoline.
  • If you are pregnant and want to go into labor, it won’t actually unless the baby is ready; but, again, you look hilarious.
  • You always know the answer to the question, “What will we do with all these party guests?”
  • If you’re completely the most amazing parents ever, you will also add a sprinkler and a boatload of water balloons to said party activity.
  • No little kid can say “trampoline.” “Troppineen,” yes. “Chapoline,” probably. “Boing,” definitely. It’s cute. Cute is good. 
  • Add a trampoline to any formal photo shoot and get instant drama (poofy skirts and long hair are a bonus).
  • It’s the best possible viewing spot for a meteor shower. You can also rest a little cocktail on your collarbone and pretend you’re watching a meteor shower, as long as it’s not actually pouring rain.
  • Passing truckers will honk at you.

In conclusion:

  • You should get a trampoline.

What’s for supper? Vol. 212: The best things in life are jiggly

This week, I cleaned a lot and ate a lot, and now you people are gonna hear about it. 

SATURDAY
Aldi pizza

Since I’m no longer shopping on Saturdays, I decided I had time to tackle The Middle Room, which has four girls in it. I normally pretend the upstairs doesn’t exist at all, but every so often, it demands to be recognized, usually by whispering phrases like “fire hazard” and “child protective services” into my psyche at 3 a.m.

I had the kids take everything downstairs. EVERYTHING.

We did it this way because if I go upstairs to sort, I end up drowning in guilt and throwing up with dust, and the rage and disgust and regret overwhelm me before I get to the bottom of things. So I make them bring the mess to me, and then I have to push through and finish the project no matter how bad it feels, or I don’t get my living room back. Maybe someday I’ll finish a task without deliberately entrapping myself, but not today.

So they lugged everything downstairs in bags and boxes, and they stripped that room like we were planning to move out. Then we moved the furniture, and vacuumed everything, and wiped it all down. Then everything they own got a pass or fail (the older kids were allowed to have crates of belongings that I didn’t personally sort through, as long as they were reasonably contained and didn’t smell of rotten fruit). Then we sorted out what was left and put it all back again. 

Guys, we threw out thirteen bags of junk. And we bought a new mattress, and new lights, and new storage tubs and crates and shelves, and new hanging organizers. And a new vacuum cleaner. We finished around 8:45 p.m. The finished bedroom still looks like most people’s “before,” but I’m pleased. And we got our living room back. 

Oops, this is a food blog. Well, Damien exerted his husbandly authority and commanded me to let him pick up some frozen pizzas. 

SUNDAY
Mac and cheese with kielbasa, sausage rolls

Mother’s day! I was showered with truly wonderful homemade gifts and treats, and visited my favorite local nursery to pick out some peonies and lilies of the valley. The original plan was to go on a hike and a picnic, but it was windy and nippy out, so we settled for a picnic in the back yard with strawberries and giant sandwiches Damien made with all kinds of special meats and cheeses, and it was a lovely day all day.

I made my normal mac and cheese (just basically a ton of white sauce with whatever cheese we have lying around melted into it), but added sliced up kielbasa.

As with so many people, more and more of our meals are the result of whatever we could find in the stores, so they are getting weird. I liked the mac and cheese with kielbasa, though. It tasted like exactly what it was.

I also made a tray of sausage rolls. 

 

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Last time I made this recipe, I used puff pastry, and that’s a better choice than the phyllo dough I used this time. (This was the very last roll of phyllo dough left over from the time I made baklava for the Dead Theologians Society. Yes, packaged phyllo dough really keeps that long in the fridge.) 

These are savory little pastries stuffed with sausage and onions, brushed with egg and topped with “everything” seasoning. They were very tasty, and I was amazed all over again that the kids didn’t want them. They are quite easy to make, and would be great for party snacks, or for when it’s mother’s day and you can make what you like and people aren’t going to be jerks for once. 

MONDAY
Different Asian meatballs with lime sauce, rice

Last time I mentioned this moderately popular Asian meatball recipe I make

 

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someone recommended a recipe that included a different, more exciting dipping sauce made with sesame oil, lime, and cilantro. Fool that I am, I messed with moderate success and also tried the new meatball recipe that went along with the new sauce.

Those meatballs were not great. Also, I had some medium-bad migraine brain and repeatedly confused teaspoons and tablespoons, and also I didn’t read the recipe all the way through, and had put all the ingredients in with the meat, including the ingredients which any feeble minded cat would have known were for the sauce, and weren’t supposed to be mixed in with the meat. So I had to scrape a bunch of wet crap off the meat and start over again.

The sauce was good, though! Eventually! I’ll make the sauce again, with the superior meatballs, once we recover from our unpleasant associations with this meal. I also got it into my head to scrub the hell out of the bathtub on Monday, so the day wasn’t a total loss. Nothing beats good old fashioned Comet.

TUESDAY
Hot dogs, fries

I went grocery shopping on Tuesday. My strategy is: a mask to protect other people, my sacred heart necklace to remind me of who I am so I don’t murder anyone, and an extra dose of Buspar to seal the deal. Then I got home and collapsed like a bunch of broccoli and Damien made hot dogs and fries. I feel like there was some vegetable, but that may have been a hallucination.

WEDNESDAY
Bibimbap and berry cheese cake

Earlier in the week, I had bribed Corrie with cake-making videos while I braided her hair. She likes the recipes that involve either morbidly peppy blonde ladies who don’t know when to stop, or else extremely together Asian women making deft little movements with specially-shaped spatulas in their little glass bowls, and then boop! They produce a magical raindrop cake with a flower made of strawberries suspended inside. So I got it in my head that we needed to make our own fantastical dessert of some kind. Here is what we came up with (there were two of them):

They were . . .  intriguing. Even compelling. And wiggly. All the best desserts are wiggly. We used the no-bake cheesecake part of this recipe, but only because I was going for oven avoidance rather than taste; and for the top, we used clear gelatin sweetened with ginger ale. I’ll include the recipe for how we made the Jell-o part, mainly because I went to the trouble of writing it up. 

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The graham cracker base partially fell apart because I used silicone pans, because I have a permanent grudge against springform pans; and the one jell-o mold that came out of the bowl intact had a textured surface, so it wasn’t crystal clear. At this time, I am accepting zero advice about how to get better results next time, as there will be no next time. The kids had fun, I ate some cheesecake, and that’s what we were going for. Ta dah!

I think Wednesday was also when I decluttered and reorganized the kitchen. Maybe? The days are running together. Someone definitely cleaned my kitchen, and I remember being mad, so it was probably me. Spring cleaning hit hard this year, you guys. And I found the bag of powdered milk that I bought when I first realized that this corona thing wasn’t going to just blow over. I guess I’ll hold onto that. 

For the bibimbap, I made a big pot of rice, and cooked up some sliced-up pork and onions in a gochujang sauce

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Clara made some quick pickled carrots

 

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and I set out raw spinach, crunchy noodles, chopped scallions, and miscellaneous sauces and sesame seeds and whatnot. Everyone took what they wanted, and then lined up for their fried egg on top. 

 

Gosh, I love this meal. I like to fry my egg until it’s crisp on the bottom, then flip it over just for a second, then flip it back and slide it on top of the spinach, so it wilts the greens a little. Then some hot sauce. 

You got the cold crunchy carrots and noodles with the egg yolk running into it, you got the meat sauce slowly sinking into the rice. Great meal. I’ve tried many different sauces, but I think I’ll stay with the gochujang one from now on.

THURSDAY
Quicken quesadillas and chips with pico de gallo

These were, of course, chicken quesadillas, not quicken. I may still have a migraine, and also part of my tooth fell off again. Nevertheless, Thursday was yet another big cleaning project: The Dining Room Heap. It was an ugly afternoon, but I only discovered one backpack full of rotten fruit in the process. And now no one has to crab-walk to get to the dining room table. Such luxury!

And boy, dinner tastes good after you’ve been working hard. 

Clara roasted up the chicken and Lena made the pico de gallo

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and I shredded the cheese and finally succeeded in coaxing Corrie out of a 48-hour snit by shouting, “HAVE SOME CHEESE, RAT!” and throwing cheese at her. 

FRIDAY
Fish tacos

Today I open up the bag of avocados and see how I did. I am inordinately proud of my skill at choosing avocados for their ripeness stage. I also have some pineapples and mangoes I’ve been avoiding all week.

Okay, that’s it! I gained forty-three pounds this week, how about you? 

5 from 1 vote
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Sausage rolls

Servings 36 rolls

Ingredients

  • 2.5 lbs sausage, loose or squeezed out of casings
  • 1 lg onion
  • salt and pepper
  • olive oil for cooking
  • 1.5 lbs puff pastry dough (1.5 packages)
  • 3 eggs, beaten
  • "Everything" seasoning, if you like

Instructions

  1. Preheat the oven to 400.

  2. Dice the onion and sauté in the olive oil until it's slightly browned

  3. Put the raw, loose sausage in a bowl. Beat two of the eggs and add them to the bowl along with the cooked onions. Mix thoroughly.

  4. Cut the puff pastry into six long strips. On a floured surface, roll them out until they're somewhat thinner.

  5. Divide the sausage mixture into six portions and spoon it out into a long rows down the middle of each strip of puff pastry

  6. Form the sausage mixture into a tidier strip, leaving a margin of dough on each side.

  7. With a pastry brush, paint the dough margins on both sides.

  8. Fold the pastry up over the sausage on both sides, to form a long roll.

  9. Flip the roll over and lay it in a greased pan with the creased side down.

  10. Cut each roll into six smaller sections. (You can make them whatever size you like, really.) Leave a little space in between rolls on the pan.

  11. Brush each little roll with the rest of the beaten egg. Sprinkle with "everything" seasoning if you like.

  12. Bake for 20 minutes until the sausage is cooked and the rolls are golden brown. Serve hot or cold.

 

Vaguely Asian meatballs with dipping sauce

Very simple meatballs with a vaguely Korean flavor. These are mild enough that kids will eat them happily, but if you want to kick up the Korean taste, you can serve them with dipping sauces and pickled vegetables. Serve with rice.

Servings 30 large meatballs

Ingredients

  • 2.5 lbs ground beef
  • 1 sleeve Ritz crackers, crushed finely
  • 1/3 cup soy sauce
  • 1/2 head garlic, minced
  • 1 bunch scallions, chopped (save out a bit for a garnish)
  • 1 tsp kosher salt
  • 1 Tbsp ground white pepper

For dipping sauce:

  • mirin or rice vinegar
  • soy sauce

Instructions

  1. Preheat the oven to 425.

  2. Mix together the meat and all the meatball ingredients with your hands until they are well combined. Form large balls and lay them on a baking pan with a rim.

  3. Bake for about 15 minutes.

  4. Serve over rice with dipping sauce and a sprinkle of scallions.

 

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.

 

2 berry domes for cheesecakes or just for excitement

Ingredients

  • 8 envelopes clear unflavored gelatin
  • 2 cups boiling water
  • 1.5 cups sugar
  • 2 lbs strawberries
  • 6 oz blackberries
  • 6 oz raspberries
  • 6 cups gingergale (about 3.5 cans)

Instructions

  1. Slice the strawberries. Mix them up with the other berries.

  2. Spray a large bowl or two smaller bowls with cooking spray. Put the berries in and try to arrange them as far up the sides as possible. Set aside.

  3. In a large bowl, mix together the gelatin and the sugar.

  4. Boil the water and whisk it into the gelatin and sugar until the gelatin is dissolved.

  5. Add the ginger ale and stir to combine.

  6. Carefully pour the gingerale-gelatin mixture into the prepared bowls of berries.

  7. Refrigerate for 3-4 hours until firmly set.

5 from 1 vote
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Gochujang bulgoki (spicy Korean pork)


Ingredients

  • 1.5 pound boneless pork, sliced thin
  • 4 carrots in matchsticks or shreds
  • 1 onion sliced thin

sauce:

  • 5 generous Tbsp gochujang (fermented pepper paste)
  • 2 Tbsp honey
  • 2 tsp sugar
  • 2 Tbsp soy sauce
  • 5 cloves minced garlic

Serve with white rice and nori (seaweed sheets) or lettuce leaves to wrap

Instructions

  1. Combine pork, onions, and carrots.

    Mix together all sauce ingredients and stir into pork and vegetables. 

    Cover and let marinate for several hours or overnight.

    Heat a pan with a little oil and sauté the pork mixture until pork is cooked through.

    Serve with rice and lettuce or nori. Eat by taking pieces of lettuce or nori, putting a scoop of meat and rice in, and making little bundles to eat. 

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

Love and waiting

Several years ago, a young man who wasn’t even dating earnestly told me that NFP can hurt marriage, because what would happen if it was Valentine’s Day, and your chart said you can’t have sex?

I’m afraid I did not respond with grace. I had been married for several years, and was well aware of the unpleasantness of abstinence. Well aware. I wasn’t using NFP to avoid pregnancy because I simply didn’t understand how neat sex can be, or that I wasn’t romantic enough, or didn’t love my husband enough, or didn’t love babies enough, or didn’t understand what marriage was for. It was that I was staring down the barrel of cold reality: Valentine’s Day is fun, but it doesn’t pair well with unemployment, homelessness, and Irish twins. 

At least this fellow was just naive. I’ve encountered men and women who are more experienced with marriage, but still say that avoiding pregnancy may be sensible and prudent, but love calls us to something higher: Boldly accepting suffering. 

And this is true. Love and suffering very often go together in this world. Cf: the crucifixion.

But here’s the key: Out of love for us, Jesus took on suffering for himself. That’s what we’re supposed to imitate, when we learn how to love: Being willing to personally suffer because of love.

You’re not allowed to crucify other people and call that “love.” If the thing you call “love” is voluntary and makes other people suffer, then that’s not love. That’s something else.

Imagine the man who would love another child despite the responsibility it brings, but he thinks, “My wife the one whose body is getting torn up each time. If she says she needs a break, and I say I love her, then I need to listen.” So they wait. That’s love.

Or take a woman who’s dying for another baby despite the pain it brings,  but she thinks, “My husband is the one who’s working eighty hours a week and can’t sleep at night with anxiety over the future. If he says we need a break, and I say I love him, then I need to listen.” So they wait. That’s love. 

Or take the parents who are ready and willing to add to the family, but they also have a toddler in the ICU, or a teenager who’s having a mental health crisis, and they know another pregnancy would take time and attention that’s already in short supply. So they wait. That’s love. 

This is what love sometimes looks like. You know when something is good, and you know that it’s good to want it, but you tell yourself to wait, because you don’t want to hurt other people. You cannot voluntarily choose to hurt someone else and call that “love.” If we’re truly willing to suffer for love, then we should be willing to choose the suffering of waiting.

Maybe you guessed this is my roundabout way of talking about missing Mass and forgoing the Eucharist during the pandemic. 

I’ve heard more times than I can count that Catholics who are content to stay home from Mass simply don’t love and want Jesus enough; that those who willingly forgo the Eucharist because of the pandemic are doing so because they are lukewarm.

I’ve heard over and over that Catholics who truly understand what an incredible thing the Eucharist is will be willing to go to Mass and risk catching the virus because they are not cowards. They are willing to take this risk of suffering because they are so on fire with love for Jesus in the sacrament. 

Since I keep hearing these things, I’ll say it again:

You’re not allowed to crucify other people and call that “love.”

If the thing you call “love” is voluntary and makes other people suffer, then that’s not love. That’s something else.

A pandemic is, by definition, a shared risk. Very few people are so radically isolated and independent from other people that they can take on a personal risk that isn’t also a risk to someone else.

An asymptomatic person may feel his heart burning with love for Christ in the Eucharist, and unknowingly pass on the virus to the priest, who goes on to infect everyone he touches, in and out of Mass. Or a healthy person may catch the virus from the priest, and then pass it along to the next three people they meet at the grocery store.

We know this can happen. We know this is exactly how it happened, causing hundreds of thousands of people to suffer and die. When people come into contact with each other, those who had the virus and passed it to others, who passed it on to still others. Taking steps to avoid the transmission of the virus to others isn’t cowardice. It’s not lukewarmness. It’s not a sign of weakness or fear or selfishness or a lack of love. It is the very thing that people do when they love each other: They make sacrifices. They forgo good things. They take care. They wait.

This is what love sometimes looks like. And we are commanded to love one another. If we’re truly willing to suffer for love, then we should be willing to choose the suffering of waiting.

Here’s the strangest part of all: 

When, out of love for someone else, you make a habit of patiently forgoing something that is good, then you will more and more readily recognize that good thing as a gift, rather than as a right. And when we conceive of it as a gift, rather than a right, it becomes easier to bear the pain of waiting. 

It’s true for sex and babies, and it’s true for Mass and the Eucharist. When someone tells you, “You can’t have this,” you may feel angry and deprived. So instead, tell yourself, “I choose to wait for this, out of love.” See how you begin to feel about the thing you must wait for. Immerse yourself in love, and see your sense of entitlement dissolve, even as your ardor grows.

Try it. Try telling yourself, “I am staying home because I love my fellow man.” Take your name off foolish petitions. Remove the self-serving protest frame from your profile picture. Above all, refuse to voluntarily hurt other people and call it “love.” Take care that, when you say “I would die for Jesus,” you don’t really mean, “I’m willing to kill for him.” 

Remember that Jesus is always a gift, and in no way something we deserve or are entitled to. Recall that we are called to love. Out of love, be content to wait. 

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Photo by Komoteus via Flickr (Creative Commons)

 

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.

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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. 

 

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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