What’s for supper? Vol. 125: Tuesday is the new Friday

Sorry for the delay! Last week was a week of great stupitude and everything is late. Here’s what we had. Carb counts at the end.

SATURDAY
Chicken quesadillas, tortilla chips, strawberries

I drizzled a bunch of chicken breasts with olive oil and dusted them thoroughly with salt, pepper, cumin, and chili powder, then broiled them, let them cool a bit, and sliced them.

People could choose a combination of cheddar cheese, chicken, jalapeño slices, and chopped scallions for their quesadillas.

Served with sour cream and salsa, strawberries on the side. Lovely.

SUNDAY
Chicken sandwiches with bacon, green apple, and cheddar on sourdough; spicy fries

A very fine sandwich. My husband used olive oil, salt, and pepper and broiled the chicken, then cut it into thick slices. Each sandwich had chicken, a few pieces of crisp bacon, a slice or two of Granny Smith apple, and a thick slice of sharp cheddar, all on thick, toasted sourdough bread with honey mustard dressing. So good.

We had spicy fries, from frozen, on the side.

MONDAY
Ramen with pork and pickled vegetables

In the morning, I set some carrots and baby cucumbers pickling. I sliced the cukes into thin coins, and used a horizontal vegetable peeler to make wide ribbons of the carrots. I put them in a bowl with some white vinegar and a quarter cup or so of sugar. Pickled vegetables add a wonderful crunch and brightness to otherwise dull food.

Before dinner, I dusted some thick pork ribs with salt and pepper and sautéed them in olive oil. While they were cooing, I soft boiled a bunch of eggs, chopped scallions, and started some ramen cooking. Then I sliced the pork thin and served everything in separate bowls, along with sesame seeds, sriracha sesame seeds, wasabi sauce, and soy sauce.

And how delighted I am to be eating dinner while the sun is still up. HOW DELIGHTED.

TUESDAY
Stuffed shells, salad

Benny has been begging for lasagna, and I have a real mental block about making lasagna. I always end up like the Three Stooges in the one where they’re hanging wallpaper. So I made stuffed shells instead.

I cooked two 12-oz boxes of jumbo shells, and stuffed them with this filling:

2 32-oz tubs of ricotta cheese
8 oz. grated parmesan
4 beaten eggs
1 Tbs garlic powder
2 Tbs dried basil
2 tsp salt
1 tsp pepper
3 cups of shredded mozzarella

I put sauce in the casserole dish, then put in the stuffed shells, then added more sauce and topped it with another cup of mozzarella cheese. I covered it and put it in a 350 oven for maybe 40 minutes. I forgot to eat that day, so I almost devoured my own hand in my haste to put stuffed shells inside my face. The kids who weren’t starving also thought they were quite good, too.

WEDNESDAY
Hamburgers, spicy roast cauliflower

I’m trying to serve chips less reflexively, so I tried cauliflower. Because I happen to like cauliflower, and not because I think it’s some kind of magical hylomorphic substance that can be browbeaten into becoming anything your carb-loving heart desires. Yes, I know that’s not what hylomorphic means. Don’t care. I just like cauliflower.

So I broke it into florets and mixed it up with olive oil, salt, pepper, tons of minced garlic, and some hot pepper flakes, and shoved the pan under a hot broiler until the cauliflower was a little charred. It was okay. I thought it would be exciting, but it was just kind of hot. I forgot to take a picture, but you can probably imagine.

THURSDAY
Pizza and birthday cake

A sleepover party with I don’t even know how many little nine-year-olds. Guess what? They were so much better behaved than the three high school kids who slept over the night before. Land.

This party was a pirate party. We’ve thrown a lot of parties, and my greatest tip is: Have a few bucks to spare so you can just run out and buy a bunch of crap right before the party. I spray painted a skull and crossbones on a plastic tablecloth and blew up balloons, and that was decorations.

I cut a watermelon into a pirate ship full of fruit salad, which is honest to goodness not that hard if you stay calm. Look at the little carrot cannons! The girls supplied little clay mermaids to lounge here and there.

You cut the melon in half lengthwise and slice the fruit in the bottom like a grid and scoop it out with a big spoon. Then scoop out the top rind and trim it into a few sail shapes, and put it together with wooden skewers for masts. I had to put some extra shell bits in the bottom to anchor the skewers. I also cut holes in the side for baby carrot cannons, and taped a little flag to the top. In other lifetime, I’ll go nuts with scrolling and scrimshaw and little flags and spars and rope ladders, but not this lifetime.

Then I made a treasure chest cake! Sort of!

It looks a little bit like a clam eating Oreos, but it also looks a little bit like a treasure chest, don’t you think?

I made a double recipe, and used about 1/4 of the batter to make a round base, which I frosted and then sprinkled with crushed graham cracker for sand (pirate sand). Then I poured the rest of the batter into a large loaf pan, to make the chest. When it was cool, I sliced the rounded top off for a lid, and frosted the bottom.

I used gold food grade spray (affiliate link!) to make gold coins out of Oreos. I have no idea why I didn’t use yellow Oreos, but I didn’t. (There were also gluten free cupcakes, and I topped them with GF chocolate chip cookies sprayed gold, to be gold nuggets, I guess.

Piratey! It took two cans of spray to cover all the cookies on both sides.) Then I arranged the coins on the bottom/chest part of the cake with a plastic necklace, put the top “lid” back on, and frosted that.

Then I added the trim.

If I had had more time, I would have mixed different shades of chocolate frosting together to make the chest look like wood, and I would have used chocolate chips for the rivets. Next time! I thought it turned out well, though, and the birthday girl was pleased.

The kids made their own pizzas. This is a great party activity, as it’s both project and meal.

Everyone had a red pirate head scarf ($1 each at Walmart) and an eye patch (which I bought in bulk here – affiliate link!). To make pirate scarves, fold the kerchief into a triangle. Lay it over the head, fold the two side corners in, tucking in the folds that makes, and tie a knot at the nape of the neck. Works best for kids without a cubic yard of curly hair.

They played “walk the plank” down by the stream. I don’t know what that entails, but everyone did come back.

FRIDAY
Blintzes and grits

Yep, that’s what we had. As befitted such a meal, I didn’t take any pictures.

***

So here’s the carb counts, more or less:

Chicken apple sandwiches:

Sourdough bread – 23 carbs per slice – 46 for sandwich
Chicken 0
Bacon 0
Honey Mustard dressing – 6 carb per 2 tablespoons
alternate:
Mustard – 0
Mayonnaise – 0

Spicy fries – 21 carbs per 14 fries
Ketchup – 10 carbs per two tablespoons
***

Chicken quesadillas:

Pueblo Lindo large burrito size tortilla: 34

Chicken with olive oil, cumin, pepper, salt, chili powder: negligible
Cheddar cheese: negligible
jalapenos: doesn’t want

scallions: doesn’t want

Clancy’s restaurant style tortilla chips: 14 chips, 38 carbs

salsa: doesn’t want
sour cream 2 Tbs: 2
4 medium-large strawberries: 4
orange cream bar: 17
___
total: 95
***

Pork ramen:

1 package Top Ramen, chicken flavor: 26
Pork cooked in olive oil and sesame oil: 0

soft boiled egg: 0
one 7″ carrot and 1 mini cuke, pickled in vinegar and sugar: 10
scallions: 1.1 per scallion
(sauteed mushrooms, 4 medium sliced: 2.4)
spinach: 1.1 per cup, raw
sesame seeds: .7 per teaspoon
(soy sauce: .8 per Tbs.)
sriracha sauce:

iced tea: 34 grams per two cups of Lipton lemonade/iced tea mix

***

Stuffed shells:

  • 2 32-oz tubs of ricotta cheese, approx 8 cups: 45 per container, 90 total recipe
  • 8 oz grated Parmesan cheese: 0
  • 4 eggs: 0
  • 1 Tbs garlic powder: 7
  • 2 Tbs dried basil: 4.2
  • 2 tsp salt: 0
    1 tsp pepper: negligible
    4 cups shredded mozzarella cheese: 16
  • Makes about 9 cups cheese filling: 117.2 total
    2 boxes of Jumbo Shells, 12 oz each: 246 per box,
  • carbs in six shells:
    41 g per six pasta shells
    Reggano marinara sauce, 1/2 cup (divided top and bottom): 13
    cheese filling, i cup: 13.02
    _______
    67.2 per six shells
salad made of iceberg, spinach, and greenleaf lettuce: 2 c, about 2 carbs
1 Tbs balsamic vinegar: 2.7
 
TOTAL MEAL: 71.9
***

Pizza and cake:

260 total ball of Portland Pie white dough

1/4 of a pizza:

65 carbs for 1/4 ball pizza dough
1/4 cup Hunts sauce: 5.5
1/2 cup shredded cheese: 2
72.5 for 1 mini pizza
cupcake:
1 of 12 Live GF yellow cake : 37
frosting:20
oreo: 866138.5 total meal
***

Blintz and grits:

blintz 13

grits, 3 Tbs: 29
apple: 15
granola bar: 19
milk, 2 cups: 24
—–
100

Think globally, like the Church, and vaccinate

I used to be hesitant about vaccines. I defiantly told my pediatrician that I’d “done my homework” and wouldn’t be needing about half the vaccines on the list. I didn’t think my particular kids were at risk for these diseases, and so I didn’t think my kids should have to get jabbed. Pretty simple.

Now, however . . .

Read the rest of my latest for the Catholic Weekly

Image via Pixabay

Crap speaks to crap: Conjoined twins in liturgical music

As a bona fide music snob, I’ll open by sheepishly admitting that I kind of like the Dan Schutte’s “Gloria.” Yes, the My Little Pony one. It’s not very good music, but it’s fun to sing, and it’s cheerful, which, mysteriously, not all Glorias are.

If you missed the fun when it came out, here’s the Gloria side by side with the MLP song:

I feel pretty strongly about lousy church music, but I also feel pretty strongly that, when there’s nothing you can do about the music, that’s your signal to be glad the sacraments are efficacious no matter how many banjos are present.

However, I woke up this morning mit brennender sorge about “Shepherd Me, O God.” Specifically, in my head it kept merging in and out of a song which I believe to be its aesthetic equal: “I’m Moving On” by Yoko Ono. Have a listen:

and here’s its spiffy little twin:

EH? EH? And yes, this is the one where she makes that coughing bird noise at the end! Haugen, take note.

Speaking of moving on, here’s “Come Sail Away” by Styx:

and HERE is its soulmate, “We Are Called”:

But wait, there’s more! “Pure Imagination” sounds like this:

which, if you’re patient, melds seamlessly with this:

What else? How about “Gather Us In”

which is clearly keeping a secret “Wreck of the Edmund Fitzgerald” locked up in the attic?

Now we’ll switch things up a bit and start with a small little turd of a worship song: “Lord Reign In Me”

and here’s what happens when you write this same song, but not turdly:

In conclusion, I’d like to point out that “Go Make a Difference”

is almost indistinguishable from this:

and I would be happy to sing it at Mass. Because it speaks to me! Who are you to say that it doesn’t belong at Mass, if it speaks to me? Pbbbbbbt.

Image: Public Domain, https://commons.wikimedia.org/w/index.php?curid=490547

How do we help each other bear the cross?

We have no right to mutely point to the cross and let other people hang there alone. All humans must suffer, but all humans must also help each other bear that suffering.

Read the rest of my latest for The Catholic Weekly?

Image: Detail of Fifth Station of the Cross by Sieger Koder, “Folly of God” series

What’s for supper? Vol. 124: We put the bap in bibimbap

Another week under our belts, literally! Here’s what we had. At the end of the post, I’ll list the carb count for each meal, more or less.

SATURDAY
Bagel sandwiches with egg, cheese, and sausage

An easy, agreeable meal for yet another miserable, rainy, snowy, unreasonable day, which the menfolk spent climbing around on the roof to satisfy the insurance company.

SUNDAY
Bibimbap

Such a stupendous meal. The night before, I took a pork loin and cut it as thinly as I could, then set it to marinate with some prepared gochujang sauce. Sadly, I had no plain gochujang (which I have since rectified. Affiliate link!), so the flavor wasn’t as intense as I wanted. Then I browned up the meat in some olive oil while the rice was cooking.

I also set out the following dishes:

Sliced mushrooms sauteed in olive oil with soy sauce
Spinach sauteed in olive oil
Bean sprouts
Plain and sriracha-flavored sesame seeds
Wasabi sauce
Gochujan sauce
Soy sauce
Quick-pickled sliced carrots and mini cucumbers

I meant to add sesame oil to the sauteed foods, but I forgot.
Everyone put rice in their bowls and then added as many ingredients as they wanted, then reported to me for a fried egg on top.

To make the pickled vegetables, I sliced the mini cucumbers thin and used the wide slot of the vegetable grater to make carrot strips. (I need a food processor!) I covered them with white vinegar and stirred in about half a cup of sugar, covered it, and let it sit all day. I did this in the morning, and they were nice and zippy by dinnertime. The kids love these.

Bibimbap is just a giant bowl of savory wonderful happiness with little treats all through it.

Once you get down to the rice, you just keep adding more ingredients in different combinations. Or at least I do!

MONDAY
Beef barley soup, hot pretzels

This is one of the most frustrating parts about relearning how to cook while keeping track of carbs: I can’t eyeball stuff like soup anymore; and if I happen to have weird ingredients on hand, I’ll have to recalculate the carbs all over again next time. Oh well. In the old days, if someone had T1 diabetes, the only treatment available was to restrict calories, and sometimes people would die of starvation instead of diabetes. So boo hoo, I have to adjust my soup recipe.

Here’s the recipe I came up with:

Cover the bottom of the pot with olive oil and saute one diced red onion, 1 Tbs minced garlic, and two diced carrots.
When they begin to soften, add beef trimmed and cut into bite-sized pieces (I think I had about 2.5 pounds).
When beef is browned, add 2 small cans of diced tomatoes with the juice, and 1 cup Shiraz, 5 cups of beef broth, and about twelve ounces of sliced mushrooms. 
If you’re cooking on the stovetop, add 1/2 a cup of uncooked barley and simmer for about 40 minutes. I was using my Instant Pot, so I added the barley, sealed it, opened the vent, and set it for “soup,” then let it just cook itself the rest of the day. Add salt and pepper before serving.
I added some water, too, but this turned out to make it thinner than I wanted. It made a little less than a gallon of soup.

We also had hot pretzels, which everyone likes. Benny and Corrie were in charge of the salt, and their general approach is WOOHOOOO!

TUESDAY
Hot dogs, beans, cheezy weezies

Nothing to report.

WEDNESDAY
Terrible tahini chicken, rice, pineapple

I was sorrrrrt of following a recipe from the NYT? I was so thrilled because it said it was everyone’s favorite chicken thighs, and it only had five ingredients, and you just put the sauce on the chicken and cook it! So easy! No gathering purselane by moonlight or using special hand-braided cooking twine to whip the meat into tenderness before slowly poaching it over a steaming sea sponge while a bowl of fertilized quail eggs looks on. Of course, they did describe it as having a “salty, fungal deliciousness,” but that did not deter me.

Well, I couldn’t find miso for sale. I did a quick inquiry in the supermarket and discovered that there’s no real substitute for miso, which is fermented soybean paste, but sometimes people use tahini, so that’s what I got. And it said to use plain rice vinegar, not seasoned rice vinegar, but I used seasoned rice vinegar anyway, because Sim Sifton’s not the boss of me. And salted butter instead of unsalted.

WELL, that chicken wasn’t very good. It sure wasn’t. It came out of the oven looking intriguingly like a tray of toasted marshmallow thighs

and they tasted like . . . hot mealy peanut butter? And mud. Not great. Luckily, the chicken itself has no carbs, so Lucy just scraped the crap off the top, ate the chicken, and made up the carbs with some waffles or something.

We had white rice and fresh pineapple on the side.

And now there’s a giant platter of rejected chicken hulking in the fridge making me feel bad.

THURSDAY
Cheese pizza

Did I mention that this week was spirit week? That’s when the school drums up energy and excitement by making parents make fourteen quick stops to Walmart, and the kids can go to school disappointed and angry and slightly loopy on pink hairspray fumes. There’s color day, dress-up or twin day (when you dress up as twins with someone else. One of the kids decided to dress up as Dipper from Gravity Falls, because he is a twin. We let it ride), crazy hair or hat day, favorite character day, and of course pajama day.

So Thursday was character day, and dear sweet Benny wanted to be Amelia Bedelia. Here she is:

So I’m making the pizzas, and we calculated that Lucy could have three pieces, which is a quarter of a large pizza. I thought it would be funny to let her have it in a big slab, rather than cutting it up; so I let everyone have a big slab. Same amount of pizza, of course, just not cut into individual slices. Lucy (here dressed as Tonks, sort of) thought this was moderately amusing:

Guess which kid was upset because she only got one piece of pizza instead of three? That’s right, the one dressed up as Amelia Bedelia. File under “things any halfwit could have anticipated.” We gave her extra pizza, and yes, I promised her a lemon meringue pie at some point, so she’ll keep me around.

FRIDAY
Sourdough grilled cheese, salad

Haven’t worked out the carbs yet. I’m stalling. We had a bit of a scare yesterday. A combination of too many sugary carbs without enough fiber and fat, a slightly weird meal schedule, and extra running around, and Lucy’s blood sugar kept dropping and dropping, even after she ate dinner. So, BOO DIABETES. Boo. Argh. We did finally get her stabilized, but it was scary. But we’ll figure it out.

And now for the carb counts!

Last week I posted before I had worked out the carbs for mac and cheese, but I have them now, so I’ll include them here.

If you’re using these recipes to work out your own carb-counting diet, please note that carb counts can vary by brand, especially in things like sauces, so caveat comendenti, or something. Most of the ingredients I use are from Aldi, FYI. Right now, Lucy’s dinner carb target is 95 grams. If she falls short, we make it up with odds and ends. If she goes over, we give her extra insulin. I try to make low carb dinners on weekends so she can have dessert without going too far over the target.

THE CARBS

Bagel, egg, cheese, sausage sandwiches:

L’Oven Fresh everything bagel: 52
fried egg: 0.6
butter: 0
Breakfast Best maple flavor sausage patty: 3
Happy Farms white American cheese singles, 1 slice: 2
total: 57.6 carbs

***

Bibimbap:

I didn’t work out the carbs for this whole meal, because Lucy only wanted rice, pickled veg, and an egg. Here are those numbers:

rice 1 cup cooked: 45 g
one carrot and one mini cuke, pickled in vinegar and sugar: 10 g (this was hard, because it was pickled with sugar, but how much actually got into the vegetables? I just had to take a guess)
egg: 0

***

Beef barley soup and hot pretzel:

olive oil: 0

medium red onion:11
1 Tbs minced garlic: 3
salt: 0
ground pepper, 1 tsp: 1.5
beef: 0
mushrooms 12 oz (about 20 small to medium mushrooms): 11
2 carrots, about 7 inches each: 12
beef broth: 5
1 cup Shiraz: 8
5 cups beef bouillon from Chef’s Cupboard cubes: 5
(3 cups water)
Happy Harvest diced tomatoes with juice, 29 oz (2 cans): 34
1/2 cup barley (uncooked): 74
Total: 159 carbs for about 14 cups of soup (almost one gallon)
11.36 carbs per cup of soup

Hot pretzels – Hannaford baked soft pretzels: 34 g each

***

Hot dogs, cheese puffs (she didn’t want beans)

2 hot dogs Classic Parkview brand: 8
2 Aldi buns: 46
2 Tbs ketchup: 10
Clancy’s cheese puffs: 1.5 cups: 17

Total: 81

***

Terrible tahini chicken:
tahini 1 cup: 64 carbs
chicken: 0
butter: 0
4 Tbs honey: 68 carbs
rice vinegar: 2 Tbs 10 grams
____
Total recipe: 142 for 16 chicken thighs
each thigh: 8.88
Rice: 37 carbs per cup
Doesn’t like pineapple
***
Homemade cheese pizza with garlic crust:1 20-oz. ball of garlic pizza dough, Portland Pie Company : 520
1/2 cup Reggano traditional pasta sauce: 13
Happy Farms shredded mozzarella, 3 cups: 12

Total 16 inch pizza: 545
12 pieces, each: 45.42
136.26 for three pieces (1/4 of a pizza)
Note: This is high for pizza, considering how small the slices are. Either the garlic-flavored crust is especially carby, or the sauce is, or maybe I made a mistake. I dunno. Normally, you can figure that a slice of pizza is about 35 carbs.

***

Instant Pot mac and cheese:

I used this recipe, scaled up (which made a ludicrous amount of food. I won’t do that again! Double at most), and added buttered bread crumbs.

3 lbs macaroni : 1008
Burman’s hot sauce: 0

6 Tbs butter: 0
3 Tbs mustard: 0
3 c milk: 39
1 lb Happy Farms pre-shredded mild cheddar: 16
24 oz Happy Farms aged New York sharp cheddar: 0
Total without breadcrumbs: 1063

Optional:

Hannaford Italian style bread crumbs: 1 cup, 80 g
butter: 0

Total with breadcrumbs: 1143

 

Venting is healthy, but the cross purifies

Social media, for all its benefits, has made it all too easy to find a group of people who will take your lowest impulses and hoist them on high, praising and burnishing them until they look like something fine and heroic. As you form relationships in the group and come to know and trust your new friends, and as the group members reward each other for holding fast to its ideals, the thing that used to make you feel a little uneasy about yourself slowly becomes your identity, the thing that fills you with pride.

This is how alt-right groups function. This is how terrorist groups function. This is how abusively rigid traditionalist groups function. And this is how dissenting groups function. Dissent comes to feel normal, even heroic. The subject matter in each group is different, but the psychological dynamics are the same.

Read the rest of my latest for America Magazine here.

Image by faungg’s photos via Flickr . (Creative Commons)

Destiny Herndon-De La Rosa’s narrow pro-life way

Today, Destiny Herndon-De La Rosa posted a heartbreaking message on the Facebook page of her pro-life organization, New Wave Feminists.

I’m watching the last 14 years of my life’s work crumble while someone with an anonymous email account tells me they wish my nazi bitch ass would die. Because now it’s their turn.

The alt-right is done decimating me, so the pro-choice left is coming to pick through the scraps.

If you haven’t been following this miserable saga, here’s a recap:

Several years ago, Herndon-De La Rosa founded the secular pro-life, pro-woman group New Wave Feminists, and Kristen Hatten joined her as VP four or five years later. Hatten was initially anti-Trump; but in 2016, she started showing signs of becoming a white nationalist. It was baffling, but undeniable; and so, a few years ago, Herndon-De La Rosa cut ties with her and scrubbed evidence of her from the organization, because, duh, they’re pro-life. You can’t be a white nationalist pro-lifer.

Hatten had been mostly inactive as a pro-lifer after being ousted from NWF, but her alt right views started to surface on the internet; and so on April 5, Herndon-De La Rosa made this statement denouncing her ideas and reiterating that they do not represent the ideals of NWF. She included five of the openly racist images Hatten had recently shared on her page.

Herndon-De La Rosa said:

***Please do not use this post as a reason to attack Kristen and spam her page. I simply needed to state this publicly so that it was on the record that she is not a part of NWF any longer (and hasn’t been since Nov. 2016), since unfortunately there still seems to be some confusion.***

I hate to have to do this publicly, but because many of you started following Kristen Hatten and her page “Chronicles of Radness” through NWF, I feel it’s necessary.

This is not the Kristen I knew. I don’t know what’s happened but she’s changed. As soon as we saw the very beginning of this transformation she was immediately removed from New Wave Feminists.

I’m posting this because many of you still follow her on social media, perhaps without even realizing the vile things she’s sharing, so take a look for yourself and decide if it’s something you support.

That should have been the end of it. Hatten is not especially prominent and didn’t have a large following; but genuine pro-lifers have no tolerance for hatred, racism, violence, antisemitism, etc., so it’s a good idea to make things nice and clear.

Astonishingly, Abby Johnson, one of the most well-known faces of the American pro-life movement, publicly defended Hatten. As is her habit, she deleted her comments after they were challenged, but she said repeatedly that Hatten is not racist. Hatten herself has said repeatedly that she does not mind being called “racist.” She calls herself an “ethno nationalist.”   Johnson repeatedly chided scandalized pro-lifers for talking about Hatten instead of to her; but when several people explained that they had talked to her in private, and that Hatten affirmed her alt right views, Johnson had no response.

All the pro-lifers I knew were almost as horrified by Johnson’s defense of Hatten as they were by Hatten’s views themselves. What a dreadful disservice to the pro-life cause. Johnson tried to make the case that her behavior was charitable — that she operates by refusing to cut ties with people she disagrees with, and this is why she has refused to publicly challenge Hatten’s alt right statements, even though she was warned that refusing to distance herself from Hatten was damaging the pro-life movement which Johnson represents.

Johnson does communicate with people in the pro-choice movement; this is her work. But she very readily cuts ties with those in the pro-life movement who challenge her, and then erases evidence of her own troubling words. She routinely deletes comments that challenge her even in the mildest terms. So she is selective in which opponents she decides to maintain ties with.

Johnson has done good work. This is undeniable. Whether her recent behavior shows sympathy for Hatten or merely an astonishing thinness of skin, I truly do not know.

For practical purposes, it doesn’t matter. The damage was done. The Huffington Post and NARAL spotted the debacle for the PR disaster it is, and are now touting Hatten’s views and Johnson’s defense of her as evidence that the pro-life movement is riddled with alt-right rot:

Hatten’s views present a problem for the anti-abortion movement as it continues to jockey for mainstream acceptance and tries to distance itself from right-wing extremists. Throughout the history of the abortion wars, a great deal of violent energy has been generated at the confluence of anti-abortion activism and white supremacy. The first known murder of an abortion provider was committed by a former Klansman. The kinship isn’t hard to understand: Both are movements of the status quo, dedicated to preserving a white patriarchal order.

This is exactly what I said would happen when I wrote that if I were pro-choice, I’d vote for Trump. When pro-lifers don’t make it crystal clear that some ideas are unacceptable, the world leaps on the chance to make the case that those ideas are central to our cause.

So how, as pro-lifers, should we respond when someone who calls himself a pro-lifer behaves in abhorrent ways?

We have four choices:

1.We can ignore it, for any number of reasons, and hope no one notices.
2. We can be horrified at the damage this person is doing, and openly, strongly denounce the person and heap damnation on her head.
3. We can defend the person because we don’t think it’s right to attack people.
4. Or we can be horrified at the damage this person is doing, and openly, strongly denounce her ideas, and heap damnation on her ideas, and refrain from denouncing the actual person.

Because we are pro-life. Even pro the life of someone on the alt right.

That fourth option is the one Herndon-De La Rosa chose. Did it work?
No, of course not. Because the world is a disgusting place, and hungry for blood. Facts don’t matter; all that matters is that we can tear some flesh. And that’s why she’s currently suffering horrendous abuse from both sides, not only from the alt right but from the far left: Because she chose that narrow path that hates the sin but not the sinner.

I saw some pro-lifers savage Herndon-De La Rosa for not savaging Hatten; for not denouncing her thoroughly enough; for not repeatedly shouting from the rooftops that her former friend is now garbage.

But she chose the narrow road. It didn’t work, but it was the right thing to do. And when the righteous do the right thing, they are made to bleed. Cf Golgatha.

Please pray for everyone involved. If you are pro-life and so reject racism, please denounce racism and other alt right poison everywhere you see it, on the right and on the left. It’s our duty to make things crystal clear. But our goal isto save lives, and that includes the lives of the unborn, the lives of vulnerable minorities, and the lives of people who’ve allowed themselves to be swept into the ugly sewer of the alt right. The most vulnerable come first; but pro life means all lives. It is possible to take that narrow road. It’s not safe, but it is possible.

Hatten and others on the alt right are not past salvation. Their ideas must be publicly savaged. They themselves should be given a chance to repent. They will not repent if their ideas are tolerated; but they will also not repent if they are called human garbage.

Here is the key to knowing if the group you’re spending time with is powered by ideals, or by ideology:  When you stand by your ideals, you will suffer. When you are fighting for an ideology, you will insist that others must suffer. Pro-lifers, which one sounds more pro-life to you? And are you willing to suffer for your ideals, or will you just find a new mob when your old one disappoints you?

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Image by John Loo via Flickr (Creative Commons)

Red Hot Divine Marshmallow Mercy Squirters!

When we demand that every last little thing be calibrated to our aesthetic liking, we run the risk of worshipping aesthetics, rather than the Lord they’re meant to honor. So, yes, make adjustments when necessary. If a better translation is available, by all means use it! But don’t be such a precious butterfly that you simply can’t abide to alight on something that tickles you this way instead of that way. Keep on fluttering, and you’ll never get to the nectar.

Read the rest of my latest for The Catholic Weekly.

On Benedict XVI’s birthday, meet him on his own terms

Today is the 91st birthday of our beloved Pope Emeritus, Benedict XVI. A good day to pray for this great and good man — and to meet him for the first time, if you haven’t already, in his writing. (Book links are affiliate links.)

You’ll recall that, according to the mass media, Benedict XVI was a cold and creaky Emperor Palpatine who grinned with black gums as he brought his cruel fist crashing down on life, liberty, and the pursuit of sexy fun. They really believed it, too, because they are morons.

But you’re not a moron! Do yourself a favor and read something the man actually wrote, like the three volumes of Jesus of Nazareth. These make excellent reading in adoration, and will bring you closer to Christ. What more could you want? And it will be easy.

That’s the real surprise of reading Ratzinger: there’s no wading, no disciplined gritting of teeth, no grinding of mental muscles as you make your way through his works.  I’m ashamed to remember how amazed I was to find myself enjoying his writing — and I am a lazy reader, believe me. John Paul II, by contrast, was so handsome and approachable, so warm and compassionate in person. He was evangelization personified. But his writing style . . . gevalt. I’d rather nibble my way through the Berlin Wall than read all the way to the end of a JPII encyclical. This is a me-problem, not a him-problem; but still, it’s a problem.

But Benedict XVI was (is) just the opposite. To see or hear him (at least in the snippets that rose to the surface of pop culture) was to reinforce every stereotype about the authoritarian, elitist, unapproachable magisterium of the Church. But to read him is like watching the sun rise, gorgeously, joyfully, making everything it touches clear and beautiful. And he knows his audience, understands their prejudices, anticipates their questions, and speaks directly to them. There are great depths in his writing, but they are depths you can plumb.

Try his short work In the Beginning:” A Catholic Understanding of the Story of Creation and the Fall. Many Catholics live with an uneasy shame when we face the question of how the world began. We are half afraid that the Church isn’t ready to deal with science — that it defiantly insists we believe God made the world with big old hands in six 24-hour days, like a white-bearded Gepetto who’s been taking his pep pills.

Well, no. The Church is well aware of all the theories of how the universe came to be (it was a priest, Georges Lemaître, who first hypothesized the Big Bang theory), and she has spent a considerable amount of time synthesizing Genesis, astronomy, and cosmology, and working through the existential ramifications of various theories of how the world came to be. Ratzinger gently, firmly, and wittily guides us through what she has learned, not like a scholar speaking to scholars, but like an experienced professor who knows his material and his students equally well. I recommend this book for high schoolers and anyone else who thinks we must choose between science and faith, or anyone who rejects both unthinking fundamentalism and sneering rationalism.

Don’t be stupid, be a smarty! Meet Benedict XVI on his own terms. I guarantee you’ll be delighted, both with what you come to learn about Christ, and what you come to learn about Ratzinger himself. He’s a gentle and brilliant friend you need to have in your life. He is a man full of heartfelt courtesy and love — not abstract, intellectualized caritas, but a sweet yearning to save, comfort, sanctify and teach his flock.

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A version of this post originally ran at the National Catholic Register in 2016.

photo credit: Catholic Church (England and Wales) Pope Benedict XVI Holds His Final General Audience via photopin (license)