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What’s for supper? Vol. 142: In which I hit nobody with a baseball bat

No real new recipes this week, but no complaints, either. Except from me. I complained nonstop, and I’m still just warming up. Here’s what we had:

SATURDAY
Caprese sandwiches with salami

I guess this is technically new, actually. And so much tastier than I expected, and easier than the chicken version. I toasted a bunch of ciabatta rolls, and set them out with sliced mozzarella, sliced tomatoes, basil, and genoa salami, plus olive oil, balsamic vinegar, salt, and pepper. Simple and fabulous. Everyone loved them. A nice valediction for summer.

I recommend putting more than one layer of olive oil, vinegar, salt and pepper in among the other ingredients.

SUNDAY
Chicken shawarma, zaatar pita and yogurt sauce

I forget why I planned a rather involved meal for the day before a big party. Probably because someone told me about zaatar paste, and I had to build a meal around it.

The oven chicken shawarma recipe, which I’ve simplified from the NYT recipe, is on a recipe card below. I put together the marinade the night before and cussingly skinned, trimmed, and boned about eight pounds of chicken thighs (worth it. We’ve had this dish with bone-in meat, and it’s good, but not scrumptious) and set it to marinate in a ziplock bag with a couple of sliced red onions.

That’s the hard part (and it’s not hard if you have boneless meat!). Before dinner, it’s quick enough to spread the chicken out in a shallow pan and broil it up. I like to chop it up a bit a few minutes before it’s quite done, so you get more crisp pieces.

While it’s cooking, you assemble the fixings. We had it with chopped cukes, parsley, green and black olives, plenty of pita, feta, and of course yogurt sauce (whole Greek yogurt with minced garlic, lemon juice, salt, and pepper, and a little fresh parsley). And grapes. You just put everything you like on your plate, and hop to it.

I planned to make zaatar bread by mixing zaatar with olive oil, spreading it on the pita, and heating it, but shortly before dinner, my will to do even one tiny speck more of work leaked out the back of my ankle

so I mopped that up with a baby wipe and just set out zaatar paste for dipping, and that was lovely, too.

We sometimes have this meal with tomatoes, many other kinds of olives, or something made of eggplant, or pomegranates. All good. So good. The zaatar was a welcome addition, too. Now that I think of it, it does taste like sumac smells, which is also very summery.

MONDAY
Cookout!

Back in July, our annual family reunion was sparsely attended; so we tried again for Labor Day. It was nice! Cousins galore, and such lovely ones.

Some of them needed to become acquainted with the lizard:

and some of them just needed to cool their heads with a little chess:

My father brought burgers and hot dogs, and Damien made his sugar rub chicken thighs and, well, all the mahogany clams in the world. Fine, just all the clams in the supermarket.

Look at that price! I’m not made of stone! I bought all 75. He scrubs them good, then sets them over the coals until they pop open (and they really do pop. I watched them this time. It was pretty cute), then put them in the sauce (white wine, melted butter, lemon juice, and chopped onion cooked in olive oil with red pepper), and mix ’em up, then row back to Spain like there’s no mañana!

Or, just suck down four or five helpings while your family politely averts their gaze. If you don’t have memories that include buttery clams in wine sauce with a reflection of the blue September sky in ’em, I feel bad for you, son. I got ninety nine clams, but I don’t actually know this song.

TUESDAY
Chicken berry walnut salad

Back to school. Back to school. (We started last Wednesday, but had Monday off.) In the morning, I put dem chicken breasts under the broiler with some olive oil and basic seasonings, and when they were cool, I cut them into cubes. Spread some walnuts in a pan and let them toast for a few minutes. (Yep, the microwave way is easier, and gives more even results. But someone broke our microwave, and now it cooks for three seconds and then it goes ZUUUUUUUUL. I haven’t thrown it out yet, in case it fixes itself, but it hasn’t yet.)

Mixed greens, crumbled feta, dried berries (cranberries, blueberries, and cherries, but to be honest, they tasted all the same), and diced red onion. And some broccoli we happened to have, which went along with the rest better than I expected.

A little balsamic vinegar, and it’s a nice, filling meal. Everything was set up ahead of time, which makes me feel so smart.

WEDNESDAY
Pizza ala furry bastard

Now you’ll see how smart I really am. I had twenty minutes before it was time to go, so I buttered and floured five pans and stretched out the pizza dough, and left them on the counter to finish up when I got back. And when I got back, here is what I found:

So I took a baseball bat, and I . . . no I didn’t. I threw out the dough and complained about the cat for the next 48 hours. This is also the day that we went for a run and got a dramatic flat tire on the way back, and then the tire wouldn’t come off, so while we were waiting for AAA to come and hit it with a stick, we saw we had missed a phone call from the kid at home, who wanted to know how much to worry about the smoke that was coming out of the dryer. I blame the cat. He did catch a mouse the other day, though. I came pretty close to emitting an “eek,” let me tell you.

THURSDAY
Chicken burgers, chips, carrots and hummus

I called one of my teenagers to make this meal while I was teaching one of my other teenagers to drive. She did fine. They did fine. We all did fine. We needed new tires anyway.

FRIDAY
Tuna noodle

I must have been feeling guilty about something to agree to this. I bought them all new shoes! What the hell do I have to feel guilty about? Do I go stomping around on vulnerable pizza dough? No! Do I buy up all the clams? Well yes I do, but it was for a good cause. Do I hit anyone with baseball bats? Not at all. And yet here I am feeling bad and squeezing the juice out of six cans of tune. Line-caught tuna, because I feel guilty about the frickin’ dolphins, too. What a world.

Well, here’s your recipe cards.

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Caprese sandwiches

Ingredients

  • Ciabatta, baguettes, sourdough, or other dense bread
  • sliced tomatoes
  • sliced mozzarella
  • fresh basil leaves
  • salt and pepper
  • olive oil
  • vinegar
  • prosciutto, genoa salami, or sliced grilled chicken (optional)
  • pesto sauce or pesto mayo (optional)

Instructions

  1. You know how to make a sandwich. 

5 from 2 votes
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Chicken shawarma

Ingredients

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

Instructions

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

  2. Preheat the oven to 425.

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

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

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

 

 

 

 

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Yogurt sauce

Ingredients

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

Instructions

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

 

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Grilled clams or mussels in wine sauce

Ingredients

  • 1 white or red onion
  • 2 Tbsp olive oil
  • 1/2 tsp red pepper flakes
  • live clams or mussels
  • salt and pepper
  • 3 cups white wine
  • 2 sticks butter
  • 1/2 cup lemon juice

Instructions

  1. Prepare sauce: Coarsely chop the onion and sautee it in the olive oil with the red pepper flakes. Add salt and pepper. 


  2. Add two sticks of butter and let them melt. Add the wine and lemon juice. 

  3. Light the fire and let it burn to coals. While it's burning down, sort and clean the shellfish, discarding any damaged or dead ones. (If they're open, tap them. If they don't close, they're dead. If they're closed, they're fine.)

  4. Lay shellfish on grill until they pop open. The hotter the fire, the shorter the time it will take - five minutes or more. 

  5. Add shellfish to sauce and stir to mix. 

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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. 

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Chicken berry nut salad

Any number of variations. Use whatever fruit is in season and whatever nuts are on sale. Dried fruit is also fine. 

Ingredients

  • chicken breast, seasoned, cooked, diced
  • salad greens
  • blueberries, strawberries, cranberries, fresh or dried
  • toasted walnuts, pecans, almonds, etc.
  • feta or blue cheese, crumbled
  • diced red onions
  • balsamic vinegar or other light dressing

Instructions

  1. To toast the nuts: Spread them in a single layer on a plate and microwaving them on high for three minutes. This is the easiest, most reliable way to toast nuts, which improves the flavor and texture immensely for salad. 

    You can also toast them in the oven in a single layer on a pan in a 350 oven for 6-7 minutes, but watch carefully, as they burn quickly. 

Does Francis know he sounds like an abuser?

[9/7/2018]
Shall I tell you the most charitable, least rash explanation I can muster for Pope Francis’ recent words and behavior? It’s that he’s surrounded himself with yes men who are shielding him from understanding the depth and breadth of institutional sex abuse and its cover-up in the Church.

He’s appointed, or left in office, no one but men who tell him that the world is chock full of false accusations, that the whole scandal thing is overblown, that it’s all in our past — oh, and that right now would be a good time to talk about litter in the ocean. The few who will tell him the truth, like Cardinal O’Malley, are so outnumbered that even their dire warnings can be dismissed as local problems.

That’s the charitable answer, and it’s not great. If he’s in a bubble that protects him from seeing the true state of the Church, it’s a comfortable bubble of his own making. The servant of the servants of God is not supposed to be in a bubble.

But the other explanation is worse. Here it is:

I have a number of friends who have escaped abusive marriages. They tell me that Pope Francis is sounding more and more like the men who abused them. He’s sounding like the men who hid that abuse from the world, who taught their victims to blame themselves, who used spiritual pressure to persuade them and their families that it would actually be wrong, sinful, to defend themselves.

Just listen to him. After responding to a question about Vigano’s very serious accusations, he said point blank, “I will not say a single word on this.” Several of the faithful speculated that he may have had this or that logistical reason for putting off responding to that specific question; fine. But for the rest of the week and more, he kept up an unmistakable theme of calling for silence, equating silence with holiness, and painting himself as a Christlike victim in his silence. Then he says it’s “ugly” to accuse others of sinning.Then he suggests that healing and reconciliation will only come if we take a hard look at our own flaws.

These statements are all true. They all reflect Christian thought. They would be reasonable at any other time in recent history. But coming right in the middle of our ongoing agony, they land as heavily as a fist on a bruise.

To the victims of the Church, and to those who love them, it sounds like he is saying, “Who do you think you are? I don’t have to explain myself to you. You’re the guilty one. You brought this on yourself. If you want to be loved, then know your place. I’m the victim, here, not you. If you know what’s good for you, keep your mouth shut.”

This is how abusers talk. They’re not content with power; they have to keep their victims doubting and blaming themselves constantly, so they don’t become a threat. Whether Francis knows it or not, this is how he sounds.

I know that we hear what gets reported, which isn’t necessarily everything he says. I know that the pope isn’t required to say everything we want him to say. I know that whatever is going on in our own diocese or our own country isn’t the whole of what goes on in the Church. I know that there are eternal truths that need to be told no matter what is going on in the current moment.

But even keeping all these things in mind, it beggars the imagination why the pope keeps talking the way he does. It’s clear he intends to keep on talking, despite his exhortations to be silent. This is what he chooses to say. The very best possible explanation is that his context is pure bubble, and he simply doesn’t realize that much of the Catholic world is transfixed with horror over the sins of the clergy. He simply isn’t aware that, with his words and with his silence, he’s turning his back on so many suffering priests and bishops, including my own, who tell their flock that they have not been abandoned — only to hear their spiritual father override their efforts with a huge, unmistakable message of “NOBODY CARES.”

Maybe he simply doesn’t realize that his cozy little aphorisms are coming off as a passive aggressive threat, as chilling as an abuser who smiles warmly at the world while secretly showing an open blade to the victim who stands faithfully at his side.

I do remember his gentleness, his compassion, his direct and sincere kindness in the past. I don’t believe that was false. You all know I’m not a reflexive Francis-hater. I don’t have any ideological reason to want to bring him down. I have defended him as long as I could, up until the Chile debacle.

And so I am working as hard as I can not to assume the worst, not to believe that this man who promised so much fresh air is really so intent on slamming doors shut before we find out even worse things hidden inside. But he is not making it easy. I am not saying he is an abuser. But he sounds like one.

 

You’re on the inside? Do your job or GTFO

There are a lot of reasons to hate the anonymous NYT op ed piece yesterday. As another NYT reporter points out, it now puts the rest of the staff in the position of trying to investigate a writer whose identity their own newspaper is protecting. It absolutely gives Trump and his paranoid minions more reason to believe the press is the enemy, which makes life more dangerous for reporters like my husband. And it’s just . . . squicky. It’s not how newspapers operate. Anonymity is for when the writer’s safety is at risk, not for when he wants to play Secret Squirrel and we’re all supposed to play along.

But the thing that bugged me the most was the craven abdication of responsibility. Whoever this “senior” person is, he’s inside the White House, he sees that our president is entirely unfit for the job, and even though he somehow persuades himself that it’s worth letting ourselves be drowned in a flood of dreck because a few specks of tax reform –– tax reform — might go swishing by, he acknowledges that “senior officials” are daily “working to insulate their operations from [Trump’s] whims.” In other words, he has a front row seat to the burning of Rome.

And his response to all this is to . . . stick around. To keep the status quo, because robust military! Less regulation! Hey, he’s not personally fanning the flames, so it’s not his fault! He’s doing his absolute best to pass little thimbles of water along to keep it from spreading even faster. God forbid we should do something drastic, that might precipitate a crisis of some sort.

He says he doesn’t want to pursue impeachment, because that would be a constitutional crisis. But what he is describing is the constitutional crisis. People scurrying around scrambling signals, stealing documents, and playing shell games with the leader of the free world like Bugs Bunny sticking it to Elmer Fudd? That’s your constitutional crisis, right there.

I’ve kind of washed my hands of politics. I did my best to warn people away from Trump, and it didn’t work, and I lost my job for my troubles; so I have mostly tuned out. But I got pretty upset when I read the NYT piece, and I know exactly why:

It’s the same stupid, self-congratulatory, ineffectual, grandstanding, self-immolating shell game we got from the USCCB. In case you haven’t noticed, the Church is in flames. In flames, and we faithful were begging our leaders to do something, or at least say something. Let us know you see how we are suffering. And for the love of Jesus, use the strength of your arm to put out the fire. Do something about the career arsonists who call themselves our fathers. Use your power and influence to do the right thing. You’re on the inside, so do something. 

Instead, they issued a couple of statements saying, “Don’t worry, everybuggy. We took a good look and we know things are super bad and that is super bad, but don’t worry, because we are implementing procedures! Procedures are being implemented. A-OK. World Youth, yay! Now you write check now.”

Same. Damn. Thing. They are in a position to put out the fire, and instead, they choose to sit with it and paint portraits of it and pat themselves on the back for how well they’re managing it. Well, we’re still engulfed in flames, and they still haven’t even hooked up a hose. And this is our house. We’re the ones who have to live here, and we’re supposed to play along and pretend this is how it’s supposed to be. And we’re still engulfed in flames. It’s crisis time, folks. We’re past the point where we can avoid the crisis by being “silent.” It’s here. No, keeping quiet doesn’t make you look like Jesus. It makes you look like this is your fire, and that’s how you like it.

We’re going to get four more years of Trump because nobody wants to put their neck on the line and push for impeachment; and we’re going to get who knows how many more years, decades, centuries of the same old same old slow motion conflagration in our Church, while generation after generation of Catholics figure out how to live our lives, raise our children, keep our parishes stumbling along, while everything around us is on fire.

Nobody wants to put it out. It’s just easier, and more lucrative, to pretend you’re taking it seriously and somehow protecting the institution from the inside out by letting it burn. Crazy keeps the checks rolling in. Corruption makes the money and power and influence flow, and everybody gets their share. Same damn thing.

I’m praying, by God. I’m doing stupid little sacrifices. I’m not leaving my Lord just because He’s surrounded by perverts, and God help me, I still love my stupid fucking country, even though we apparently want to burn the whole thing down. And I love my Church. Even though we apparently want to burn the whole thing down.

You people on the inside. You who have influence. You leaders with front row seats. I’m telling you that you need to do your job or GTFO.

***
Image: The Fire of Rome by Hubert Robert [Public domain], via Wikimedia Commons

All the foods za’atar fit to eat

Some week. Some week. I haven’t been writing much, because I just don’t know what to say about The Thing, but it feels weird to write about anything else when there’s The Thing. Also, I skipped What’s For Supper last week, because I was away, so I’ll do a quick rundown before I get to this week’s food.

LAST SATURDAY
Grilled ham and cheese

Nothing to report.

LAST SUNDAY
Canobie Lake Park again!

We had to leave early last time we went because of the storm, so they gave everyone free evening passes, and when you give a family of twelve free passes, they come back. We had Walmart subs in the parking lot and then spent the rest of the evening doing this sort of thing:

and some of this:

LAST MONDAY
Lemon za’atar chicken, pita and yogurt sauce, blueberries

Kyra gave me another of her patented cornucopias o’ weird foods, including a large jar of za’atar, which is a traditional middle eastern seasoning mixture. Ours is an “Aleppo blend,” and is made of thyme, wheat (?), sesame seeds, spices (?), sumac, and salt. The internet tells me it’s the sumac that’s really important in za’atar.

I followed this recipe, using leg quarters, which always make me feel like Henry XIII. Just gimme a dog to wipe my hands on. Sadly, I roasted the chicken in the oven, rather than grilling it outside (or making my kitchen wench turn it on the spit or whatever).

It was a very pretty meal, but the flavor was much quieter than I was expecting, given all that zesting and whatnot.

I also wasn’t really sure what to do with those lemons. I warned the kids that they were just hot lemons, and they ate them anyway, and then were surprised at how hot they were, and sour.

Anyway, I did like the za’atar flavor, which was sort of musky and piney, and need some more recipes that use za’atar. Whatcha got?

For the yogurt sauce, I used full fat Greek yogurt, minced garlic, salt and pepper, lemon juice, and parsley.

LAST TUESDAY
Beef pepperoncini sandwiches

A tasty, very easy meal. Take a hunk of beef and put it in the slow cooker with a jar of pepperoncini and the juice, and let it cook on low all day. Shred the meat, shred a few peppers if you like, and serve it on toasted rolls with horseradish sauce and provolone.

You can see my provolone tragically slid off the sandwich while I was toasting it, but I just flipped it right back onto the meat. You can use the juice from the slow cooker to dip your sandwich in. Mmmmm.

LAST WEDNESDAY
Pork banh mi

Scrumptious as always. I started the meat marinating the night before, and set one of the kids to pickle the carrots in the morning. We left the cucumbers unpickled so there would be something cool and refreshing, as there are so many sharp and pungent parts of this sandwich.

I had mine with Sriracha mayo and plenty of cilantro on a toasted baguette. Banh me has become one of my absolute favorite meals, and most of the work is prep work, not cooking.

LAST THURSDAY
Korean beef bowl, rice

A quick and satisfying meal. You just brown up the meat, throw in the rest of the ingredients, heat it through, and that’s it! I made it early in the day and then kept it warm in the slow cooker, then cooked some rice in the Instant Pot before dinner and served it up with sesame seeds on top.

Chopped scallions are the best, but we ate them all with the chicken, so we had cilantro. It was okay.

LAST FRIDAY
Giant chocolate pancake for people at home, some kind of luxurious fish dish that almost killed me for me

I went off to the Year of the Family conference in Montpelier, VT, where I was supposed to give a speech and lead a breakout session. So I drove up, checked into a lovely hotel, had a wonderful meal, went back to my room, practiced my speeches one last time, and promptly got violently (and I do mean violently) ill, and stayed violently (and I do mean violently) ill all night long. As soon as I could stand up again the next day, I dragged myself into the car and slunk back home. Boo.

LAST SATURDAY
I think Damien made beer brats.

I’m sure they were delicious. I was working my way up to toast.

SUNDAY
Smoked beef sandwiches

Not sure how Damien made this. He sent me this pic, which, now that I’m human again, looks absolutely delicious.

He sliced the meat and served it on toasted sourdough bread with provolone. I had toast and applesauce.

MONDAY
Fancy ramen

On Monday, we did the back-to-school shopping. It took five-and-a-half hours. A good day to rush home and make some pork ramen, which is fast and which almost everyone likes at least some part of. Even the bearded dragon, who has a thing for pea shoots.

I sauteed (or, from Payless, directed a kid to sautee) some boneless pork ribs in oil, then doused them in soy sauce and sliced them thin. So we had chicken ramen with your choice of pork, frozen stir fry vegetables, chopped scallions, sesame seeds, soy sauce, wasabi sauce, crunchy noodles, pea shoots, and Sriracha sauce. Sometimes we also have pickled carrots and cucumbers with this meal. I meant to soft boil some eggs, but I forgot.

TUESDAY
Spaghetti carbonara

Last day of vacation, so we went to the beach. I had been promising Irene spaghetti carbonara, and the very last few days of summer vacation is definitely the time to cash in on things your mother promised you could have.

It’s such a simple, spectacular dish. You cook the bacon crisp and cut it into bits and then cook the spaghetti (I like to add bacon grease to the pot). Drain the pasta and add the bacon and an insane amount of butter, parmesan cheese, and pepper. Then throw in some beaten eggs and mix it all up until it all wants to cling together. Perfection. I quadrupled the recipe, except for the pasta, which I only tripled, thus making the entire dish CARBONARA SUPREME.

WEDNESDAY
Crock pot chicken enchiladas

First day of school. I saw this intriguing recipe for slow cooker enchiladas that had ground beef cooked with peppers and onions. It looked tasty, but I thought chicken would be even better. Out of sheer honesty, I must admit that I had a feeling of foreboding about this dish from the very beginning, even before I went off-recipe.

So I put three chicken breasts in the Instant Pot with some water and a bunch of chili lime powder and set it to high pressure for eight minutes, then did a quick release. When the chicken was cool, I shredded it.

Then I mixed the shredded chicken with a diced red onion, a few cans of drained tomatoes and chilis, and a can of green enchilada sauce. Then I found a bunch of tortillas the same diameter as my Instant Pot, and made a stack out of tortillas, chicken mixture, and shredded cheddar cheese. It was about fifteen tortillas deep.Then I set it to “slow cook,” still shouting down the foreboding.

Here is how it looked when I opened the top:

Well, I hope you’re not looking forward to some kind of amusing, outlandish catastrophe at the end, here. The only thing that happened was it turned out exactly like you’d expect.

Okay flavors, but damp and sloppy and just, well, as you see. If I decreased the sauce and if people had been shoveling heavy, wet snow all day before dinner, it might seem like a different dish.

THURSDAY
Stuffed shells, salad

This meal was Benny’s heart’s desire.

I made it in the morning and warmed it up in the afternoon. My goodness, the compliments! It wasn’t anything special, but I guess it hit the spot. I put together 64 oz of ricotta cheese with a ton of parmesan and shredded mozzarella, salt and pepper, oregano, and lots of garlic powder, and stuffed the shells with that; then I put more sauce on top and more parmesan and mozzarella.

I guess once you get up to three kids of cheese, that’s true love. The sauce was just Aldi’s marinara sauce from a jar, which is not bad.

FRIDAY

I guess salad and bread and whatnot. We have walnuts and feta cheese and broccoli, and I boiled a bunch of eggs, and there is corn we never got around to eating, plus I got a few raisin challahs from Aldi to try. Yes, raisin challah is an abomination. Don’t care. We got through the first week of school (and work and cross country and everything) and there was food on the table every single day.

You guys, I’m so tired. I’ll write up the recipe cards later!

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Beef pepperoncini sandwiches

Ingredients

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

Instructions

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

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

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

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

 

Nervous about kids starting school? 10 things to remember

As I’ve mentioned a million times, we have tried nearly every form of schooling that is out there. The biggest change was going from home school to the classroom. Lots of adjustments, in our habits and our attitudes! Here are ten things we learned the hard way.

(Please note: this post is intended to help parents who have some trepidation about starting their kids out in school. All of the “lessons” in it come directly from my own family’s experience, and are not intended to mock, belittle, or stereotype anyone. If you insist on assuming that my motives are foul, just remember what they say: “assume” makes an “e” out of you and your, um, ass. Or something.)

1. A kid who is old enough to go to school is old enough to pack his own lunch. He’s also more likely to eat food he chose than food you chose for him; and food that gets eaten is always more nutritious than food that doesn’t get eaten, no matter what it is. However, an adult must inspect these lunches regularly to make sure they have more nutritional content than the bag in which they are packed. No, checking how heavy the bag is does not count.

2. Teachers do not want tea lights or magnets or paperweights or wreaths or adorably decorated clothes pins. They want gift cards to office and craft supply stores, or to Starbucks, and they want boxes of tissues and Clorox wipes. Or, they would settle for an involved parent. They would probably prefer an involved parent.

3. Being a Catholic means you’re going to be different, and kids need to learn, sooner or later, that it’s not the end of the world to be different. If your kids are going to be in an environment where they are the only Catholics around, they need to have constant reminders (in word and in deed) that Christians are bearers of Good News, not bearers of hostility and smugness.  Also, If you are a serious practicing Catholic, you’re just as likely to stand out in a typical Catholic school as you are to stand out in a secular school.  The wearin’ of the plaid is not a guarantee of an excellent faith formation and a wholesome environment, so pay attention.

4. Skip the personal bottles of hand sanitizer to be used every time your snowflakes come into contact with the outside world. We actually got sicker when I tried hard to sterilize everything, because kids do need to be exposed to some germs. Try and remind them to wash their hands before they eat, but just resign yourself to some sniffles and pukies, and get on with your life. But don’t let them share hats or hairbrushes! Trust LICE me LICE on LICE this LICE one. (If they do get lice, that’s not the end of the world, either.)

5. Most teachers are not the enemy. We’ve run across a few teachers who genuinely don’t like or understand kids, and sometimes a situation really is unendurable, and you need to switch teachers or even switch schools.  But generally, if a teacher is in the classroom, it’s because he wants to do right by your kid. So if there is a problem, start by believing that you can at least partially solve it together with the teacher, rather than by believing you need to protect your child from the teacher.  It’s much easier to communicate with someone when you go into it acting like you’re on the same side.

6. If you’re going to believe everything your kid says about what happened in school (“Mrs. Fleishhacker says that she was going to beat me with barbed wire if I didn’t wear matching socks tomorrow!”), then it’s only fair that your kid’s teacher should believe everything your kid says about what happens at home (“Here is my picture of my family eating breakfast! All those whiskey bottles are my mom’s”).

7. Yes, your kids will probably change somewhat when they’re put into a new situation. This is just human, and not necessarily a bad thing.  Be ready and open to embrace positive changes, as well as being on the alert to ferret out bad changes. Do be concerned about a kid whose behavior changes drastically — a cheerful, outgoing kid who becomes very quiet and withdrawn, or a cooperative kid who becomes defiant and obstinate. Some changes are normal when kids are adjusting to a new environment, but if you’re worried, trust your instincts and look into it. There could be any number of things going on: a bad teacher, a good teacher who is approaching your kid the wrong way, a bully, a character defect in your own child, not enough sleep, hunger, or any of dozens of physical, emotional, psychological, or situational problems that don’t have anything to do with school. Most kids go through rough patches at one time or another, so if this happens to your kids, don’t assume he’s lost or ruined or that you’re a failure; but do take it seriously if your kid is consistently unhappy for a long time.

8. A lot of kids crash right after school. It’s partly being tired and hungry, and partly because they’ve been trying really hard to be good all day, and their tanks are empty. If possible, just be grateful it’s not reversed, and do your best to wait it out until the kid matures a bit. Have a snack ready, and be prepared to give even older kids some decompressing time before you expect much out of him after school.

9. Remember that you are still in charge of your child’s education. If there’s something they’re not getting at school, you give it to them. If they’re hearing something that’s not true, correct it. If you need someone else’s help to educate your kids, that is not an objective failure on your part!  Remember that they’re still your kids, and you can and must be the primary influence in how they see and respond to the world.

10. You’re not going to get an ideal education in a brick and mortar school. You’re also not going to get an ideal education by home schooling, or by unschooling, or by semi schooling, or co-schooling, or private schooling, or charter schooling, or attending-all-the-conferences-and-working-yourself-into-a-damp-spot-on-the-carpet schooling. Some schools are better than others, but since we are dealing with finite time and human nature, there will always be gaps. Expect this, fill in what you can, and remember that your kids are people, not empty mason jars waiting to be filled up with the perfect combination of ingredients. We’re making people, here, not soup.

***

A version of this essay originally ran in the National Catholic Register in 2014.

Would a female priesthood disrupt sex abuse?

Let’s just let women be priests.

Right? These damn men can’t keep their hands to themselves, whether they’re straight or gay or pedophiles or ephebophiles or married or allegedly celibate, so the hell with them. Let’s just let women have some power for once, and put a screeching halt to all the abuse, all the lies, all the cover-ups.

I keep hearing this argument, and now I’m going to respond.

First, one more time, with feeling: female Catholic priests are an ontological impossibility, and the Church could not ordain women even if it wanted to, any more than it could ordain butterfly as dragonflies. We like butterflies. But they are not dragonflies, and dragonflies are not butterflies. So it’s not going to happen. The Church is not going to start ordaining women priests.

But if somehow it were possible to do — or if, say, the pope decided to appoint women cardinals, which is theoretically possible — would the presence and influence and oversight of women be the clean sweep we’re looking for? Just clean out all that nasty male sexual aggression, perversion, and abuse and replace it with clean, honest, feminine integrity?

I’ve asked myself this sincerely, and I keep coming back to two words: Dottie Sandusky.

Dottie Sandusky has been married to her husband Jerry for over 50 years, and she still stands by her man. She had no idea what was going on in the basement of her own home, in the shower, in the bedroom, in the locker room, in that marriage, in that man’s heart, for decade after decade after decade, as she shared a life with him. She could have blown the whistle any time, but she didn’t. She says she didn’t know.

But if she didn’t know, it’s because she dedicated her life to not knowing. And so have countless other women who’ve come into contact with countless Jerry Sanduskys, in sports, in education, in medicine, and in the Church. He couldn’t have done what he did if she wasn’t willing to do what she did, which was nothing.

We need to stop indulging in the kind of magical thinking that says, “Women just being women will fix everything.” Let’s look at a few non-magical facts:

Women do abuse. When women do have authority over people with less power, they do abuse them. Sexual abuse by women, whether against men, against other women, or against children, is far more widespread than most people realize. Men and boys are less likely than women and girls to report being sexually abused; and pop culture still halfway thinks it’s funny or kinky when, for instance, a female teacher has a sexual “relationship” with a male student. But it’s still statutory rape even when the adult is female, and it’s still predatory; and it does happen in the Church, when women do have power over vulnerable people.

Women are just as capable of cruelty and abuse as men. They are perhaps less inclined to use sex, specifically, as a weapon, but they do wield what weapons they have. If women were priests and bishops and cardinals and seminary rectors and had the respect, authority, and invulnerability that goes along with those roles, the kind of abuse might look different, but there’s no evidence to suggest there would be less abuse. If women had the power that bishops have, women would abuse that power, because women are human.

As Leticia Adams says:

Rape and sexual abuse of children have nothing to do with sexual orientation or sexual gratification. The goal is not sex, the goal is power, control and to destroy another human being.

Hunger for power and control, and the desire to destroy. Those are not male desires; those are human desires.

But the second part of the answer is: Whoever the perpetrator is, abuse doesn’t flourish in a vacuum. The decades or centuries of abuse that we’re continuing to uncover today could never have happened without the silence and complicity of women.

There were women everywhere — everywhere –who knew what Larry Nasser was doing to all those girls. He could not have gotten away with his abuse for all those years without the complicity and silence of dozens or maybe hundreds of women who chose not to say anything, who put pressure on girls to doubt themselves and blame themselves for what happened to them.

You might say that women do report abuse, and are less likely to be believed, because they are women. Maybe? But there were also a good number of men blowing the whistle on abusive priests, and they went just as unheard. Meanwhile, the savagery with which women turn on other female whistleblowers is breathtaking. I have seen it myself.

Why do women allow abuse to happen? Same reasons as men do:

They can’t think beyond the false dichotomy of “likable person who does a lot of good” and “ravening monster.” Sometimes an abuser is both. Sometimes a man runs charities, helps people, is kind, and is a true friend and support to many . . .  and also rapes people. This phenomenon is magnified a hundredfold if the abuser is a priest, and his accomplishments have some spiritual weight. The congregation can point to how he’s invigorated the parish, how well he understands scripture, how reverent his liturgy is, how stirring his sermons, how well the school is doing, how many babies he baptizes every year, and tell themselves, “If he were truly a bad man, would he be doing all these good and holy things?” We aren’t comfortable with acknowledging that the same person can do some very good things and also some very bad things. It disrupts our understanding of how well we know people and how well we can know ourselves, so we reject the possibility of contradictions, and instead opt for blind loyalty.

They know about it, but they blame the victim. For a variety of reasons, they don’t want to acknowledge that the abuser is an abuser, so they shift the blame to the victim. We saw this with Fr. Groschel; we saw this with . . . lord, you know where we saw it. Everywhere. My friend who was raped at gunpoint heard two women wondering what she had been wearing at the time. It makes us feel less vulnerable if we can figure out some way the victims brought it on themselves.

They know about it, but they keep quiet because they love the Church. They think it would hurt the Church if it went public even more than it hurts the victim to be abused. You know what I think about that.

And sometimes, they just don’t want to rock the boat. They don’t want to put their own jobs at stake. They don’t want to disrupt the familiar. They don’t want to interrupt the flow of goodies that come their way, so they learn to live with the status quo. They don’t want to threaten their own security, and so they tell themselves whatever they need to tell themselves. They slowly and steadily put more and more of their conscience to death, until they simply don’t care about other people.

When I first started to realize the depth of corruption in the Church, I told myself that I needed to be willing to follow the story wherever it goes. As a faithful Catholic female advocate for victims of sexual aggression, I cannot be content to give the easy answers. I want to say,  “It’s the traddies’ fault!” or “It’s the fault of the sexual revolution!” or, most enticingly, “It’s men’s fault!” Those frigging men. Right?

But that doesn’t answer it. It’s just another red herring. It’s not the evil of maleness that is the problem. It’s the evilness of humanity. It’s the weakness and corruptibility of human nature. We don’t need more women on the inside. We need more clear-thinking, courageous women and men on the outside, willing and able to see clearly and speak loudly, and, most importantly, capable of bringing the guilty to justice.

Thrusting more women into existing power structures won’t disrupt anything. It’ll just give more women the opportunity to become complicit.

 

 

 

What’s for supper? Vol. 140: Is it too late to be Colombian?

Food! Still important. Here’s what we had this week:

SATURDAY
Birthday party!

Birthday girl requested a cookout. We had a luau-themed party (and yes, I realize that a luau is a party, but the decorations were the only thing anywhere close to a luau, and that only in a passing and culturally insensitive way, so I’m calling it luau-themed. I know, nobody cares. I care.), and the kids got up early and made themselves a tiki bar for serving ice cream sodas.

I took the birthday girl and her friends to the beach, where we had it mostly to ourselves, possibly because of the driving rain. This happened last year, too. It’s okay with me.

She wanted the guests to decorate their own cupcakes. This, too, was okay with me!

SUNDAY
Cookout for home folks, Columbian feast for me

On Sunday, we went to Mass and, after Damien assured me they would eat food, I just scarpered. I drove down to Revere, which is right outside of Boston on the waterfront, and had a sleepover with my friends. Check it out: Melanie Bettinelli, Elisa Low, and Kyra Matsui.

Oh my gosh, we had so much fun. We found ourselves a tiny little Columbian restaurant called La Esquina del Sabor, where we were welcomed like honored guests. While we waited for our food, they treated us to empanadas and some kind of fried cheese with pineapple sauce

I don’t know what kind of cheese it was — it was sort of sweet and firm, but a little bit runny. Heavenly.  I will admit that I didn’t really know what I was ordering, but the whole place smelled so great, I didn’t think I could miss. It turned out to be a kind of Everything Soup

I could identify savory beans and possibly peas or lentils, sausage, big chunks of pork, I think fried plantains, possibly mango, avocado, and shoestring potatoes? on the top, with white rice and a fried egg on the side, and some kind of toasted flat bread. It was wonderful. Wonderful. It made me want to embrace the whole world and then fall asleep in its lap.

So then we stayed up until after 2 am drinking and laughing, slept late, woke up with the salt breeze coming in the windows, and sat on the bed eating baguettes and cheeses and grapes and salami with our coffee, and talking and laughing some more. That grey area in the window on the left is the ocean!

I had to drag myself away eventually, but Elisa and Kyra went on to many more adventures with more friends (and have visited at least two world class museums, so I fully expect another explosion of creativity). And what is the moral of this story? Internet friends are real friends. Oh, yes.

MONDAY
Bagel and egg sandwiches

I got home theoretically in time to make dinner, but all that scarpering wore me out, so the kids made supper. I mentioned ham, but had no takers.

TUESDAY
Chicken salad with walnuts and feta

This is how you actually eat that big box of mixed organic greens you keep buying and then not eating and then throwing away, by the way. Don’t plan to have salad on the side; made salad the main course.

I put the chicken breasts in the Instant Pot with salt, pepper, and lime juice and set it to high pressure for about eight minutes, then did a quick release, let the chicken cool, and cut it up.

So we had mixed greens, chicken, diced red onions, toasted walnuts, and feta cheese. I had balsamic vinegar on mine, and it was very good.

Oh, and thanks to whoever suggested toasting nuts in the microwave! So much easier and less perilous than doing in in the oven. I just spread the nuts out on a plate (not even a single layer like you’re supposed to) and set it for two minutes, and they came out perfect. Toasted nuts make salads so much more exciting.

WEDNESDAY
Chicken burgers, fake Pringles, frozen peas

Wednesday, Lucy had her 3-month visit to the endocrinologist. We love our doctors, but man that is a long trip. Happily, she is doing just great. Here she is enjoying a post-visit treat, because diabetes care comes in many flavors.

THURSDAY
Chicken fajitas with salsa verde, yellow rice

I used to make chicken fajitas allll the time, a long time ago, and it was my signature Delicious Meal of Great Effort. So I was kind of excited about resurrecting this dish, even though I was just planning to use fajita seasoning packets. And what do you know, I’ve turned into a fancypants. It tasted fine; it just wan’t much to write home about.

I sliced up green peppers, red onions, and chicken breast, and marinated it in the spice mix for a few hours, then fried it up in some oil on the stovetop.

I made soooo much, thinking the kids would go gaga over it. I also thought I’d give them a treat by buying several boxes of that violently yellow “Spanish rice” stuff. Well, they didn’t care! Oh well.

I did make another batch of salsa verde, with tomatillos, onions, jalapenos, and lots of garlic

plus chicken broth, lime juice, a little sugar, and a ton of cilantro. Full recipe at the end.

I let it cook too long and it was very thick, but somehow I muscled through and ate . . . kind of a lot of it on the fajitas, with sour cream.

Fine, I like yellow rice from a box. I like it. I had taken the kids to the long-promised outdoor pool for almost three hours, and I was hongry. Then, after supper, I opened up a speech I’m giving next week, thinking it needed a little tweaking. It needed . . . a lot of tweaking. Thank goodness I ate all that salsa verde, to fortify me.

FRIDAY
Pasta and sauce

With a little bit of end-of-summer-panic on the side!

I guess I just have one recipe card to share today: The salsa verde. If anybody knows what kind of Columbian soup that was, hit me up with the recipe! I don’t think my family would eat it, but I just want to know.

5 from 2 votes
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Salsa verde

Ingredients

  • 10-12 tomatillos
  • 3 jalapeno peppers
  • 10 cloves garlic with wrappers on
  • 1-2 medium onions, peeled and quartered
  • 3/4 tsp sugar
  • 3/4 cup chicken broth
  • 1/4 cup lime juice
  • 1 bunch cilantro
  • olive oil for cooking

Instructions

  1. Preheat the broiler. 

  2. Put unwrapped tomatillos, whole jalapenos, garlic cloves with wrappers on, and peeled, quartered onions in a shallow pan, and broil until slightly blackened - about 5 minutes. 

  3. Let the vegetables cool. Pull the wrappers off the garlic, cut the tops off the jalapenos (but leave the seeds and insides), and trim the ends off the onions.   

  4. Put all vegetables inside a food processor, and add a big handful of cilantro and 3/4 tsp sugar. Blend until it's pulpy. It will be runny.

  5. Heat a little olive oil in a saute pan and add the vegetable mixture. Heat, stirring, until it thickens up a bit. 

  6. Add 3/4 cup chicken broth and 1/4 cup lime juice and continue heating, stirring from time to time, until it thickens up again. 

Dear priests: I am begging you to speak about this scandal

Tonight I’m mustering the courage to start reading through the comprehensive grand jury report on sexual abuse and its coverup by the Church in Pennsylvania. And I’m looking up my local bulletin online, trying to find out when Mass is tomorrow. It’s a holy day of obligation, and my family will be in the pew.

Since the first news stories came out, I’ve had my head in my hands. There is nothing else to do. I read about a boy who was so violently raped by a priest, his spine was injured. The victim’s pain was treated with opioids, he became addicted and then overdosed, and now he is dead. I don’t know if the priest is also dead. I don’t even know what to pray for. Mercy on us all.

Mercy on our priests, who must be feeling this atrocity so keenly.

To you parish priests: please, you must speak to your flock about what is happening. Don’t let another Mass go by without saying something. I am begging you. Some of the parishioners somehow don’t know what is going on, and they must know. And many of us have been following the news with dread, and we must know that you understand how nearly unbearable this is. We can’t stand the silence anymore.

We need to know that you are as struck with horror as we are. We need to know that you would be on our side if we were the ones calling the police. We need to know that you care for us more than you care about falling afoul of some toothless pastoral directive from above. We need someone to be with us in this free fall of horror.

I know there are children in the pews, and you don’t want to frighten them; and you don’t want to test the faith of anyone who’s on the brink. But in the pews are also Catholics who have been abused before, and once again, no one is speaking up for them. There are converts who gave up family and happiness to join the Church because they believed the promise of something new and beautiful. They haven’t left yet, but they’re not hearing any Catholic talk about how badly we’ve failed. There are lifelong faithful who feel sick, bewildered, duped, and lost, and we don’t know what to do with this anger and misery, and too many of our bishops are still, still minimizing, complaining, obfusticating, justifying. Or saying nothing at all, hoping that will make it all go away one more time, like it’s gone away so many times before.

I am begging you to say something. Find a way to let us know that you, at least, haven’t turned your back on the victims of the Church. Tell us you’re bringing all that suffering to the altar. We need to hear it.

Dear, faithful priests, we love you and we are praying for you. You’re the one who moves between us and Christ; and you’re also the one who must put himself between us and every one of those wretched thousands of your brother priests who treated the bodies of the faithful like so much kindling, to be tossed into the furnace, consumed, turned to ash, forgotten.

I am begging you to say something. It is a holy day of obligation, and we will be there, listening. You don’t have to have answers for us. Just say something, because the silence of the Church is too hard to bear.

 

What’s for supper? Vol. 139: Cashew! Gesundheit.

Looking back, I’m shocked at how much actual hot food I prepared, considering how hot and steamy it was all week. Here’s what we had:

SATURDAY
Grilled ham and cheese, chips, strawberries

That’s what it says on my menu blackboard. I have no memory of Saturday. What a long week.

SUNDAY
Smoked ribs, cole slaw, biscuits

I got two huge racks of pork ribs, and Damien put a rub on them the night before with mustard, then smoked the ribs on the grill for several hours.

This is our first attempt at smoking meat. Big success! Very juicy and flavorful.

Although cutting up the ribs afterwards is always such a struggle.

Is there some special trick or tool to make this part easier, or do you just have to hack away until it’s done?

I made biscuits using Pioneer Woman’s recipe. I had my doubts about these biscuits, because someone had put a bunch of pink chalk in the bottle of vinegar. I’m pretty good at ignoring things that people have put into my food, but chalk seemed like something that might change the chemical balance of vinegar, I dunno. Luckily, it wasn’t an issue, because even though I can read, I didn’t read the part where they are called “self rising biscuits” or the part where it called for self-rising flour, and I used regular flour. And those biscuits self stayed flat. I mean, I ate four, but they were flat.

We also had a good, snappy cole slaw that Lena made. Recipe card at the end.

My father came over, much to Corrie and Benny’s delight. They traded magic tricks, and my father provided this impressive multi-cake.

MONDAY
Deli sandwich bake

New recipe! A friend recommended this Italian Layer Bake, which calls for crescent roll dough top and bottom, with deli meats and cheese and egg layered inside. I like the idea of it, but was somewhat skeptical about all that egg, so I modified it to be less casserole-like and more sandwich-like.

So I just spread out crescent roll dough (and it turns out that, sometime in the last few years, I’ve changed from being someone who gets a kick out of popping open those cardboard tubes into someone who trembles in fear and then shrieks involuntarily when they burst open. I don’t like carnival rides anymore, either. I guess real life is thrilling enough. Anyway, I’m drinking more) in a pan, then layered all kinds of deli meats and cheese

then put more dough on top. When I say “put,” I mean I unrolled two cans without much trouble, but the third one was a travesty, all shredded and stuck together, so I just stretched out the bits as best I could to cover everything up.

Then I glopped some beaten egg on top (I would say “brushed, but I couldn’t find either of my pastry brushes, and the kids acted like my using that combination of words was the last bit of evidence they needed for my involuntary commitment; so I glopped it on) and sprinkled it with garlic powder and dried minced onion. I considered poppy seeds, too.

Then I put it in the oven covered for about 20 minutes, then uncovered for another 15-20 until it was a little brown on top.

It was very tasty! The pieced-together dough on top was not a problem at all. I cut it into twelve squares for twelve people, and then sliced the squares into, you know, slicees. Very filling and yummy, a very cheery food.

Definitely more brunchy than dinner-y, but definitely not breakfast-y. This would make great party food, and you can make just about any alterations you like. Everyone liked it. It was a little hard on my stomach, to be honest, but I’m old and digestively fragile. Please don’t tell me about probiotics. I’d rather suffer.

TUESDAY
Cashew chicken lettuce wraps and rice

‘Nother new recipe! This one was more popular with the older set. Pretty easy: You just cut up chicken and sauté it, dump in a simple sauce sauce and let it thicken, throw in the nuts, and spoon everything into lettuce leaves. Throw some chopped scallions on top.

It calls itself wraps, but it was too messy for any real wrapping, so we just ate it out of the lettuce. It was quite flavorful and didn’t really need the sriracha sauce I added at the end. Good basic Asian sauce, wonderful texture, easy to make ahead and then cook in a few minutes before dinner. Will probably make again. I simplified the ingredients and cooking process from the Better From Scratch recipe above.

I made the rice in the Instant Pot while the meat was cooking. I adore the Instant Pot on hot, muggy days. You can just tell it what to do and then get the hell out of the kitchen.

WEDNESDAY
Pizza

Taught another kid how to make pizza. We are now a five-pizza family, did I mention?.Two pepperoni, two cheese, and one half-and-half, because I forgot to buy olives.

We like to sprinkled garlic powder, oregano, and parmesan cheese on top before baking. I go back and forth on the merits of putting the pepperoni and other toppings under the mozzarella. I do like having a juicy surprise waiting under the cheese (and yes, that will be the opening sentence in my upcoming book, entitled It’s A Mystery Why I’m Fat), but the little crisp edges of pepperoni are also very fine. What a world.

THURSDAY
Pulled pork, steak fries, cole slaw, buffalo chicken salad, chocolate cake

Another self-imposed incoherent potluck meal. I put a pork in the crock pot with a can of beer and half a jar of jalapenos and juice, but I started too late, and it wasn’t really shreddy by dinner time, so I put it in the standing mixer, which got me something like cat food.

Dora wanted more buffalo chicken salad, so she won the honor of making it. I’ll add a recipe card at the end, but here’s what it looks like from a previous meal:

She also wanted to make chocolate cake with the little girls, and who am I to stand in the way of progress? I forgot to take pictures, though.

FRIDAY
Tuna burgers

We’ve recommitted to strict meatless Fridays, as a mild penance for our diocese. This is more of a penance for me, as it means I’ll go to the trouble of making tuna burgers and getting my hands all smelly, and they kids will throw them away and eat cereal. So I’m propping up the diocese and General Mills. Let God sort it out.

And here are the recipe cards. I can see that the categories are a little wonky on some of these, but I’m too pressed for time to fix them now! I’ll get the hang of this. We like the cards, yes?

 

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Smoked pork ribs with mustard rub

Ingredients

  • 2 racks pork ribs

Pork rub

  • 1-1/2 cups brown sugar
  • 1/2 cup white sugar
  • 2 Tbsp chili powder
  • 2 Tbsp garlic powder
  • 2 Tbsp cumin
  • 2 Tbsp paprika
  • Yellow mustard
  • salt and pepper

Instructions

  1. The night before or several hours before dinner, mix together the rub spices. 



  2. Spread yellow mustard all over the rack of ribs and apply the rub. Cover and refrigerate. Let it come back to room temp before cooking.

  3. Light the fire and let it die down. Put the meat on the grill off to the side, where it will get indirect heat. Put the cover down and let it cook at least four hours. 

  4. Add salt and pepper, then separate the ribs and enjoy. 

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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. 

5 from 1 vote
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Deli brunch sandwiches

Ingredients

  • 6 8-oz. tubes crescent rolls
  • 3/4 lb sliced ham
  • 1/2 lb sliced Genoa salami
  • 3 oz Serrano (dry cured) ham
  • 33 slices Swiss cheese
  • any other meats and cheese that seem yummy
  • 2-3 eggs
  • 2 tsp garlic powder, minced onions, poppy seeds, sesame seeds, etc.

Instructions

  1. Preheat oven to 350.

Unroll 3 of the tubes of crescent rolls without separating the triangles, and fit the dough to cover an 11 x 25-inch pan.

  1. Layer the meat and cheese, making it go all the way to the edges of the pan. This part is subject to any kind of variation you like. 

  2. Unroll the remaining 3 tubes of crescent rolls and spread the dough to cover the meat and cheese. It's okay if you have to stretch and piece it together. 

Beat 2-3 eggs and brush it over the top of the dough, and sprinkle with garlic powder, onions, sesame seeds, poppy seeds, etc.

  1. Cover pan loosely and bake for 20 minutes. Then uncover and bake for another 15-20 minutes until dough is slightly browned and egg is completely cooked. 

5 from 3 votes
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Cashew chicken lettuce wraps

Adapted from Tastes Better From Scratch 
https://tastesbetterfromscratch.com/cashew-chicken-lettuce-wraps/

Servings 12

Ingredients

  • 6.5 lbs boneless, skinless chicken breast, with salt and pepper
  • 2-3/4 cups cashews

romaine lettuce or other broad-leaf lettuce

  • 1 bunch scallions
  • Sriracha sauce (optional)

2 Tbsp sesame oil for cooking

Sauce

  • 3 cups chicken broth
  • 6 Tbsp soy sauce
  • 1 tsp ground ginger
  • 3/4 cup hoisin sauce
  • 1 Tbsp rice vinegar
  • 6 Tbsp corn starch
  • 2 Tbsp garlic powder or minced garlic

Instructions

  1. Cut the chicken into small pieces and sprinkle with salt and pepper.

  2. Make the sauce by mixing all the ingredients together. 

  3. Heat the sesame oil in a large pan and add the chicken. Cook until it's done (duh)

  4. Add the sauce to the chicken and cook at a medium heat, stirring, until the sauce thickens. Stir in the cashews.

  5. Spoon chicken mixture into lettuce leaves. Add chopped scallions to top, plus sriracha sauce if you like. 

5 from 3 votes
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Buffalo chicken pasta salad

Servings 10

Ingredients

  • 3 boneless chicken breasts
  • 4 stalks celery
  • 36 ounces dry pasta. Radiatore (ruffled spirals) is good, but anything with texture will do.

Dressing

  • 3/4 cup sour cream
  • 10 oz blue cheese dressing (or mayo with blue cheese)
  • 1/2 cup buffalo sauce
  • 2 Tbsp paprika
  • pepper

Instructions

  1. Cook the chicken.
    Instant Pot instructions: Put chicken in Instant Pot with a cup of water. Set to "high pressure" for seven minutes. Do quick release. Allow chicken to cool, then dice it. 

Cook pasta and drain (duh)

Peel and chop four stalks of celery.

Mix together sauce ingredients.

  1. Put pasta, chicken, and celery in a large bowl. Stir in the dressing and mix to coat. 

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Tuna burgers

Ingredients

  • 1 can tuna
  • 1/2 cup bread crumbs
  • 1 egg, beaten
  • seasonings, minced onion, etc.
  • oil for frying

Instructions

  1. Drain the tuna.

  2. Mix tuna thoroughly with egg, bread crumbs, and whatever seasonings you like. Form into two patties. 

  3. Heat oil in pan. Fry tuna patties on both sides until golden brown. 

The Bishops’ silence is a scandal in itself

I’m ashamed to admit it, but it’s true: I let myself believe we were past the worst of the sex abuse and cover-up scandal. But it turns out that whole thing in 2002 where we rent our garments and said “never again, never again”? There was a whole layer of garments underneath. There was a whole layer we were holding back, just in case we needed to do some more rending.

So I can’t bring myself to say “never again” this time, because I know there will be more. I know it. I say this not with despair, but just out of painful honesty. We’re not just dealing with the past, and we’re not even just dealing with ongoing problems. We’re looking to the future, and right now, the future does not look like it’s fixing to be any different.

I’ve talked to some laymen who have written to their pastors or to their bishops in the last few days, and these men are surprised to hear that the laity is so upset. Surprised! They are still so insulated, so separated from a normal human response to suffering, so utterly surrounded by like-minded peers dedicated to the cause of not rocking the boat, that they apparently think, “Well, the USCCB has put out a statement. Phew, now we can move on.”

This open letter from prominent young laymen calls for “an independent investigation of who knew what and when, a new intolerance of clerical abuse and sexual sin, and public acts of penance by Catholic bishops.”

It’s intolerable that none of this has happened yet. Intolerable.

As Dawn Eden points out,

the bishops have said they are sorry, but they have not said, as a body, that they were wrong. Without such acknowledgement, our penitential tradition insists, true contrition is not possible.

And without such acknowledgement, we have zero reason to believe that they’re committed to any kind of real change. We’re faithful, not stupid.

It’s not just “our penitential tradition” that insists on acknowledging sin. A reporter once told me that, in states that run successful sex offender and domestic abuser rehabilitation programs, part of the mandatory process is that those convicted must say out loud what they did, every single day. Without this practice, there is no progress.

You can’t change if you don’t want to change, and you won’t want to change until you face the full horror of what you did. Not what someone else made you do, not what people misunderstood you to have done, not what you were unjustly accused of doing, but what you did. You, the guilty one. You, the one who must change.

Some sins are hard to admit. Some sins are horrible to own up to. Some sins will get you locked up or sued if you acknowledge them in public. I get it: This is hard.

But God have mercy, these are our bishops. These are men who hold shepherd’s staffs. What do they think those are for? What do they think their job is, if not to lead by example? Right now, they’re straggling behind the sheep, and that’s a scandal in itself.

***

Image altered; from Nationalmuseet [CC BY-SA 3.0 (https://creativecommons.org/licenses/by-sa/3.0) or CC BY-SA 3.0 (https://creativecommons.org/licenses/by-sa/3.0)], from Wikimedia Commons