How do you write with little kids in the house?

Almost any time I’m writing, I’m writing with kids around.

A lot of what I publish, including this post, is hasty and unpolished, so I feel a little weird about giving writing advice.  Nevertheless, I do produce about 3,500 to 5,500 words most weeks, whether I feel like it or not, and most of that is done while I’m the only adult in a house with one or more little kids; so I guess I have something to say about writing through distractions.

Full disclosure: I do most of my writing while I’m alone with a toddler, but some amount of writing when I have older kids in the house who can help with the younger kids. Moms of only young kids: It does get easier!

Here are some details of how writing gets done around here. These are in no particular order, because it’s vacation week, my kids are fighting over the Spirograph and repeatedly shrieking the “la la la la laaaa” part of “Crocodile Rock,” and it’s vacation week, and they are shrieking. I have bolded some parts to make it look organized.

Don’t expect to sit down and write something start-to-finish. Most often, I get an idea while I’m driving or at Mass or shopping, and I’ll write down a few notes on a receipt, or email it to myself. I usually know when I’m next going to have a block of time to write, so I keep my thoughts about it simmering, and the rest of the essay is often halfway written before I even sit down. I haven’t always been able to do this. It used to be that, if I didn’t immediately pin down an idea, it was gone. Keeping an idea for later is a skill you can cultivate with practice.

Always be writing, even if you’re not writing. Being a writer means you always have some aspect of the project going on, even if that’s just looking around for inspiration, mulling over what you’ve already written, talking an idea over with someone, or wondering why some phrase from Moby Dick keeps popping up in your head every time “Chiquitita” comes on the radio. (There is no joke here. It just seems like something that would happen.)

Yes, set aside specific writing time. Most often, I write for two hours (or more) in the morning, and that’s when I get the biggest chunk of writing done. The easiest way to make this happen is to let the toddler watch TV, and that is often what we do. It’s not ideal, but it’s not the end of the world. The longest I can stand to let the kids watch TV is about as long as I can stand to write without taking a break, so that works out. I try not to let one kid watch TV alone. I can live with two kids watching TV together without me, though.

Get something done. If I spend an honest hour or more trying to write and I’m just not making any headway, I will often slap my laptop shut and throw myself wholeheartedly into something else productive, like cooking dinner ahead of time or getting caught up on some housework I was planning to do later. Discouragement snowballs quickly, and if you can’t write but also can’t get anything else done, you’ll finish up the day feeling useless, and tomorrow will be even harder. So make a good try, and if you can’t write, get something done. Sure, it would be more healthy to sternly remind the yawning void that you have intrinsic value even if you don’t produce anything, but sometimes it’s easier just to work with the void.

Write in ridiculous times and places because life is ridiculous. I write while they are in the bath (I sit on a cooler. It’s much more comfortable that typing on the toilet).
In warm months, I write outside while they play, but this one is tough, as they want a lot of engagement, and it’s hard to find enough shade to see the screen properly.
I write on the couch while they climb back and forth across the back of my neck, and I write while I nurse.
I write when I wake up very early and can’t get back to sleep (most of my book was written and edited between the hours of 2 and 6 a.m.).
I write squirreled away in my bedroom while big kids are home to watch little kids or while my husband is home to wrangle kids and make them fold laundry.
I write in the dentist’s waiting room and in the car while I’m waiting to pick people up from the library or Girl Scouts or Shakespeare Club. Sometimes I write while I’m cooking supper, so I can give them two reasons to feel guilty for interrupting me (which they don’t).

Expect and embrace interruptions (well, up to a point). If you’re writing at home with kids around, there will be interruptions. I have worked on getting the kids to take it seriously when I’m typing — to understand that Mama is working a real job just like Daddy works a real job; and that, when Mama is typing, that means Mama is talking, and I’m not available until my hands are still.

But still, if I am home, I am their mother, and I don’t want to be 100% off limits unless I have an especially stressful deadline. So if it’s extremely important that I not be interrupted, I will be very clear that I need to be left alone for x amount of time. If I’m just plodding through something, though, I’ll leave my door open or write in the kitchen, so they can find me if they have a really, really important banana joke or something.

I also have deliberately cultivated the ability to put a bookmark in my thoughts so I can take care of an interruption and then get back to writing. I have also cultivated the ability to grimly push ahead with writing while ignoring howls, kicks, messes, and bids for attention.

It’s actually useful to have to come back to an essay more than once. Think of those interruptions as a chance to freshen up your perspective, so when you come back to an essay, you can read it more objectively. Quiet, void! This is totally a thing!

Wanting to write does not make you a bad mother. Other mothers in other generations haven’t felt the deep, urgent, guilty need to be available to their kids at every moment. The work I do is real work, and it’s normal and reasonable to feel frustrated at interruptions. At the same time, I don’t want my kids to feel guilty or afraid of talking to me if they need something. So I constantly reassess how much time I am spending with them, what I do with my time, what my tone is when I do respond to them, and so on.

But it’s not horrible for them to know that they’re not the center of the universe, and it’s not horrible for them to see their mother doing something other than childcare, cooking, and cleaning.

Just as with nutrition, I don’t stress out about getting the balance right hour to hour or even day to day. Throughout the course of the week, though, I do try to make corrections if I feel guilty night after night about not spending enough time with the kids.

Accept that writing takes time, and that time will be subtracted from your day. It sounds silly, but many mothers believe they can sort of sneak writing in around the edges while taking care of everything else at the same level as when they’re not writing. This is crazy. If you’re spending time writing, you’re not spending time on something else, so that something else won’t get done. You have to decide what’s more important to get done, writing or the other thing, and that’s all there is to it.

Someone asked J. K. Rowling how she managed to write a series of bestselling books while raising a baby alone, and she said, “I didn’t do housework for four years! I’m not Superwoman, and living in squalor, that was the answer.” Sometimes I look at how squalid my house is, and I think, “Damn, I better do some better writing, to justify this.” Either that, or write up a few cheap listicles and then go scrub the shower.

Power through the troughs. There are times when I sit down to my computer like a cat with six different mice to chase, and I just can’t decide which one looks the tastiest. And there are times when the alphabet looks soggy and unfamiliar, and I have a hard time fighting my way all the way through a sentence until I reach the predicate. You’d think I’d write better when I’m refreshed, rested, and feeling upbeat and optimistic, and that it would be harder to write in times of extreme exhaustion, but in fact it doesn’t have anything to do with anything.

Every single writer I have ever talked to goes through this crap sometimes. It’s horrible. It will make you think you’re on your way to EOBD (Early Onset Brain Death), and whatever success you’ve had in the past was just some combination of luck and trickery, and now you’re done, just done, and everyone has been laughing at you for years.

Keep writing anyway, bucko. Eventually that fickle muse will find her way back to your shoulder, so you better be already in the habit of working when she does.

There is one consolation to writing when you feel zero inspiration, and that is to remind yourself that you’re not struggling, you’re in training. Every time you finish an essay without the aid of delight, you’ve completed another round of training for when delight in writing returns (and it will return). Every time you force yourself to express something you don’t care much about because life is meaningless and whatnot, you’ll find your mind that much more agile and responsive when the ideas again come waltzing up one after another, begging for a dance. Tra la la!

Husband. Back when I was writing for my rinky dink little Blogspot blog with twenty-seven readers, my husband saw that it was important for my mental health, and didn’t make me feel bad for spending time writing almost every day, even when there wasn’t even the hint of getting paid for it. Without him making time and space for me to write, and without him reassuring me that it was important to him because it was important to me, I would probably have scrapped it years ago. So now you know whose fault it is that I keep cranking it out! If you don’t have a husband like this, see if you can find a friend who will reassure you that you’re good, and believe them, dammit. 

It may just be that you can’t all the writing you want to do right now. There are just too many other things going on. Kids too needy, obligations too pressing, sleep too not-having-enough. I firmly believe that writers will always find a way to write, somehow. It’s a sickness. It’s a compulsion. It’s a thing that will fight its way back up to the surface when the time is right. Writers gonna write, so if you’re a writer, you will find yourself writing. Right?

 

What’s for supper? Vol. 119: It is almost March.

Well, it’s February and everything is terrible. That’s my excuse for letting things languish around here. Someone spilled something on my computer again, and the quick and easy warranty process only took eleven steps and nine years to complete. Everyone is throwing up. Corrie is hallucinating sad gazebos in the heating vent, and won’t drink Pedialyte or breast milk, only tonic water (Schweppes). If I were in charge of the liturgical calendar, I would put Lent in a month where it wasn’t already so bloody obvious that everything will return dust, but what do I know. Anyway, soon it will be March. Right? Soon?

And, now that I have a computer again, we’ll have our podcasts up and running again asap. Thanks for your patience with that. We’ll also be transferring archives to iTunes and opening them up for non-subscribers, so stay tuned, you stay-tuners!

And now for the food.

SATURDAY
Cheeseburgers and chips

Husband makes good cheeseburgers.

SUNDAY
Pork banh mi, rice, spicy grilled pineapple

I’ve been thinking about banh mi forever, and the time was right. The recipe I used calls for beef, but pork is cheaper, and pork takes on more of the flavor. For this meal, I go around warning everyone that it smells like the Grim Reaper’s jock strap while it’s cooking, but the taste is really very good! This will demonstrate my marketing skills.

I took about four pounds of boneless pork loin, trimmed the fat, and sliced it as thin as I could. Then (this was actually Saturday night that I did this prep work) I put it in a ziplock bag with the marinade, which was:

2/3 cup fish sauce (this is where the “death crotch” smell comes in)
8 Tbs sugar
6 Tbs minced garlic
one onion, minced
a bunch of freshly-ground pepper

So this marinated about twenty hours in the fridge. I also pickled some vegetables ahead of time. I sliced about half a pound of carrots and two long, seedless cukes thin, and set them in jars with a mixture of water, white vinegar, and sugar. I wish I had added more sugar, and I kind of wish I had left the cukes unpickled. There were so many savory, spicy flavors, the sandwiches could have used more cooling.

Before dinner, I spread the meat and most of the marinade in a single layer and slid it right up under a very hot broiler. I turned the meat once so it got a little charred on the edges.

I toasted a bunch of sub rolls, and coarsely chopped a bunch of cilantro; and I mixed about a tablespoon of Sriracha sauce into a cup of mayonnaise. I also set out plain mayo, and some jarred jalapeno slices.

Sublime sandwiches. Just the best. You line the bread with mayo, pack it with pork, then stuff the pickled vegetables in the sides, and sprinkle cilantro over the top. If you do the prep work the night before, this meal comes together in a very short time.

I also made a bunch of white rice in my Instant Pot (affiliate link. I’ll make a small commission if you click through and buy one!), using the 1:1 method. (I took five cups of rice and rinsed it clean in a colander, then put them in the IP with five cups of water. Close the top, close the vent, and press the “rice” button. It automatically sets the time, and this rice comes out springy and a little sticky, which is how I prefer it for asian meals.)

The pineapple was pretty good, not excellent. I’ll try again in the summer, when we can use a real outdoor grill. I sliced two pineapples (does everyone know the easy way to process fresh pineapple?) into long spears, then tossed them with a sweet, spicy sauce made of 3/4 of a stick of melted butter, about half a cup of honey, and about a tablespoon of Sriracha sauce, and a little salt. Next time, I will use olive oil instead of butter, and maybe less honey.

I put them on a greased pan with drainage and put them up under the broiler while we were putting the sandwiches together. It took much longer than I expected for the pineapple to get singed — maybe twelve minutes, after I turned them once.

I liked the flavor a lot, and the slightly firey honey taste was a great accompaniment to the banh mi; but they got a little too soft during that cooking time. As I say, next time we’ll cook them over the coals. They were not bad cold the next day — almost candy-like. Weird, juicy candy.

The meal also made nice leftovers for lunch, with a bowl of rice topped with meat and veggies warmed up. Yum.

MONDAY
Beef barley soup, pesto beer bread

I diced an onion and about five carrots, then put them in the IP with about a tablespoon of minced garlic, some olive oil, salt, and pepper. I used the saute setting until they were a little soft, then added about a pound-and-a-half of cubed beef. When the beef was brown, I pressed “cancel,” then added two small cans of diced tomatoes with the juice, 3/4 of a pound of sliced mushrooms, a cup-and-a-half of red wine, and seven cups of beef broth. Then I added one of those little packets of mixed grains from Aldi, closed the lid, sealed the vent, and set it on high pressure for eleven minutes.

There is a “soup” button, but I’m too old to learn how to use it. Anyway, this turned out swell, and only got the one pot dirty. I left it on “stay warm” for the rest of the day.

I have had this little jar of pesto in the cabinet forever, so I decided to add it to this good old reliable beer bread recipe. I made two loaves. It was . . . okay. I guess I like pesto and I like beer bread, but they don’t do much for each other.

I mean, I ate it. I ate a lot of it.

TUESDAY
Fish tacos with guacamole, tortilla chips

Pretty guac, how I love thee. I could have eaten just guacamole for supper.  Four avocados coarsely chopped, about a cup of grape tomatoes, the juice of two limes, lots of salt, some chili powder and freshly-ground pepper, a few teaspoons of minced garlic, and maybe 1/3 cup of chopped cilantro. I only had jarred jalapenos, so I minced about 1/8 cup of them, and it worked out fine. I forgot onions, but didn’t really miss them. Zippy and good.

GUAC PIC

We also had shredded cabbage, sour cream, salsa, and lime wedges with frozen fish and flour tortillas.

WEDNESDAY
Hot dogs, tater tots

This was when the throwing really gathered speed.

THURSDAY
Chicken and salad, fresh croutons

Not everyone was sick, so we still needed food. I just doused the chicken in Italian salad dressing and shoved it under the broiler, sliced it, and served it with some bagged salad mix.

CHICKEN SALAD PIC

We had tons of bread left over from this and that, so I cut up a bunch of it into cubes, mixed it up with melted butter, salt, pepper, oregano, and garlic powder, and put it in a pan in a 300 oven for about forty minutes. Everybody likes croutons.

FRIDAY
Giant pancake and scrambled eggs

That’s what it says on the blackboard, anyway. We’ll see whose tummy is ready for that.

Oh, there was no food post last week, but I do have a few photos to share. The birthday girl went sledding with her friends, and then Elijah genially manned the hot chocolate bar when they got home.

Our hot chocolate recipe: For each mug of hot chocolate, you put into a heavy pot: one heaping tablespoon of cocoa powder and two heaping tablespoons of sugar, and stir it up with a little water. You heat this paste until the sugar melts a bit, and then slowly add the milk, plus a little vanilla if you like. I made two crock pots’ worth of hot chocolate, and the guests could choose whipped cream, marshmallows, and rainbow sprinkles.

Decorations were just paper snowflakes on threads, but I liked how the cake turned out. I frosted it with chocolate frosting, then laid a paper snowflake on it and used one of those squeeze sifters (affiliate link) to sift powdered sugar over it. Then I carefully pulled the paper off. Ta dah!

It would have been lovely as is, but the birthday girl requested little candy balls, so we added those on the edge. This stencil technique is great if you want a complicated design but have shaky hands. Whatever design you want, google that + silhouette, then print it out and cut it out carefully. Then go ahead with the frosting and sugar as above. Very dramatic, and almost no skill required.

I feel like there was something else I wanted to tell you, but now I forget. It is almost March, right?

The irresistible leper

If He was capable of healing with a touch, surely He could have performed some other kind of miracle that would have changed everyone’s mind about Mosaic Law, or He could have made the man incapable of spilling the secret, or He could have done a thousand other things to get out of the bind the man made for him when he spilled the beans. The way He chose to do it is impractical and confusing, and it doesn’t make sense to me.

So why did he do what he did?

Read the rest of my latest for The Catholic Weekly.
***

Image: Detail of Byzantine mosaic (Public Domain)

Fred, were you talking to me?

When I was an adolescent, our Catholic girl’s group made a large batch of cards for the residents of a nursing home. “YOU ARE LOVED,” we spelled out over and over again, switching to scented markers when we got bored. We added a few stickers, then we threw all the cards in a bag to be delivered, and we got back to our real lives.

I felt obscurely ashamed and angry at the disingenuousness of this exercise, thinking how little it would mean to some ailing old woman to get a card from a girl she never met. Or, I thought, maybe it would mean a lot, and that would be even worse. “You [whoever you are] ought to feel loved [passive voice] by someone who couldn’t even be bothered to sign her name, because she has field hockey now [smiling sun sticker].” How worthless. Worse than no card at all.

But it never occurred to me to fix it by being sincere — by actually showing actual love to actual people, spending time with a lonely stranger. I didn’t want to do that, either. So I scrapped the whole thing.

I felt something of the same angry distaste when I was little and would occasionally watch Mr. Rogers at my grandparents’ house. My sister and I thought he was unbearably goony (and it didn’t help that I was secretly terrified of Lady Elaine). When his show came on, we would elaborately die of boredom, rolling our eyes so hard, we could see the inside of our snarky little skulls.

But I also didn’t like how he was always talking directly to me. You don’t know me! You’re just on TV! You don’t even know if I’m watching or not, so why are you pretending you care about me? I pretended to be bored, but I was also truly angry.

There was something more, though. I couldn’t deal with his face. I just didn’t want to look at it. He had that smile of extreme simplicity that you see in people who have gone through tremendous sorrows, or in the mentally impaired at Mass. It’s a radical openness, a lantern that burns too bright.

Looking at his face now, fifty years after his first show aired, I think that I was very wrong about this man’s sincerity.

Mr. Rogers was remembered by François Clemmons on StoryCorps a few years ago. (The very short StoryCorps features on National Public Radio are almost always worth a listen — sort of the audio equivalent of Humans of New York.) In this edition, Clemmons tells how Fred Rogers invited him to come play a policeman on his show.

Clemmons, who is black, says that the idea didn’t appeal to him. 

“I grew up in the ghetto. I did not have a positive opinion of police officers. Policemen were siccing police dogs and water hoses on people,” he says. “And I really had a hard time putting myself in that role. So I was not excited about being Officer Clemmons at all.”

But he agreed; and one show in particular stands out in his mind. It was 1969.

Rogers had been resting his feet in a plastic pool on a hot day.

“He invited me to come over and to rest my feet in the water with him,” Clemmons recalls. “The icon Fred Rogers not only was showing my brown skin in the tub with his white skin as two friends, but as I was getting out of that tub, he was helping me dry my feet.”

 

Something to think about during Lent, as Holy Thursday approaches.

Fred Rogers clearly saw his career as an opportunity to invite, to serve, and to model charity. When he dried Clemmons’ feet, he wasn’t only doing it for the cameras — although that in itself was a momentous statement in 1969. He wasn’t merely modelling charity; he was being charitable, personally, to the actual person beside him.

Rogers didn’t hide behind the TV screen and consider that he had discharged his duty by broadcasting his message to the millions of people who watched his show. Talking to a crowd was not a substitute for talking to the man in front of him. Writers and social media warriors, take heed: There is no substitute for the personal.

[Clemmons] says he’ll never forget the day Rogers wrapped up the program, as he always did, by hanging up his sweater and saying, “You make every day a special day just by being you, and I like you just the way you are.” This time in particular, Rogers had been looking right at Clemmons, and after they wrapped, he walked over.

Clemmons asked him, “Fred, were you talking to me?”

“Yes, I have been talking to you for years,” Rogers said, as Clemmons recalls. “But you heard me today.”

Okay, so, that sounds familiar. Doesn’t it? Who talks that way? You know who. That’s why I still find it hard to look Fred Rogers in the face. He was a holy man.

***

A version of this post ran on Aleteia in 2016.

Photo: By Dr. François S. Clemmons (Own work) [CC BY-SA 4.0 (http://creativecommons.org/licenses/by-sa/4.0)], via Wikimedia Commons

You can get a dolphin picture anywhere

Do we let them know we see and delight in them as they are, for who they are? Or do we hustle past their actual selves in favor of a generic family photo op? God gave us specific children for a reason. One of our primary jobs as parents is to identify and encourage what is good in them – not what we wish they were like, but what is good in them right now. Our job is to find something delightful in them.

Read the rest of my latest in my new marriage and family life column for Parable Magazine.

Image by HAMID ELBAZ via Pexels (Creative Commons)

Cheap flu remedies for the sick and broke

Flu season isn’t just uncomfortable, it’s expensive. In your quest to find some physical relief, you’ll end up paying through the nose for medicine and remedies. And your nose is already busy sneezing! Isn’t there anything you can do to alleviate the fiscal pain, if not the physical?

No; but let’s pretend there is for a second. Here are some tips:

Create a barrier. The flu is transmitted through tiny droplets that are airborne, so you can contract the virus simply by breathing in a space where an infected person has coughed or sneezed. So, like, Earth. Your only recourse is to make a barrier. Try taking a cotton swab and carefully lining your nostrils with super glue. Pinch delicately. For added protection, do the same for your lips. Also your eyelids and your ears. Feel better yet? What?

Clean your bathtub. Yes, right now. Use one of those “clinging foam” cleansers, preferably one known to the state of California to cause cancer, birth defects, and a profound sense of the cold robbies. Do not open windows. Do as many jumping jacks as possible, and then stand there panting and wheezing and drawing those healthful bleach molecules into your mucus membranes and lungs. Cleans you right out from the inside, where it counts.

Remember the dignity of your orifice. Find a hole, cram something in. Make new holes if necessary. I’m not kidding: warm oregano oil in your ears, friggin’ onions in your ears, some kind of berry nonsense up your hoo hah, what do I care. The main thing is to create what scientists call a “ridiculous environment” so the bad microbes will suddenly come to themselves, be filled with shame, and flee.

Isolate. Stand in the middle of the town commons and shout, “I think This Is Us looks stupid and emotionally manipulative!” You’ll become an instant pariah, and thus cutting your risk of exposure to almost zero.

Sto lat! May you live to be a hundred and never have to find out what elderberries taste like.

***
Image via Pixabay (Creative Commons)

 

Giveaway: Two coupon codes for Magnificat Lenten app

Still looking for a Lenten devotion? I have two codes for the Magnificat Lenten Companion app to give away. I’ll choose the winners on Friday.

More about Magnificat:

Lent is a time to refocus our hearts and revive our love of the Lord and one another

A Companion for the Forty Days of Lent (from Ash Wednesday to Easter Sunday)

Designed in a convenient, easy-to-use format:
– Inspiring reflections from some of the most gifted Catholic writers for each day
– Faith-filled essays
– Prayers, poetry, and devotions
– Meditations for the Way of the Cross
– A treasury of spiritual insights

By spending a few moments meditating on the inspiring daily reflections and the short prayers that follow them, you will discover all that is true, good, and beautiful about the Catholic Faith.

Let the profound yet practical insights you will find in this little spiritual treasury form and focus your spiritual life, filling it with new conviction and purpose.

To enter, use the Rafflecopter form below (or click on the link that says “a Rafflecopter giveaway,” if the form doesn’t show up). I’ll choose two names at random, and will announce the winners on Friday. Winners may choose a code for iOS or Android.

a Rafflecopter giveaway

Suggested Lenten reading: Jesus and the Jewish Roots of the Eucharist

This year for Lent, we’re reading aloud Jesus and the Jewish Roots of the Eucharist: Unlocking the Secrets of the Last Supper (affiliate link) by Brant Pitre.  I’m hoping to finish before Easter, so we’ll have plenty to think about over the Triduum. The high school kids are following it fine, and the younger kids are listening in and picking up some, if not all. I LOVE THIS BOOK. Pitre is a teacher, so the book is a pleasure to read out loud.

(You may recall that we were reading Bendict XVI’s Jesus of Nazareth. Well, I really dug it, and so did Damien, but the kids were just not into it. So after a few chapters, we gave up. I still heartily recommend it, for high school-aged kids and up. If you’re looking for Lenten reading, you could go with the Holy Week volume of this three-book series.)

Here’s my review of Brant Pitre’s book, which was originally published on Patheos in 2011.

***

Having celebrated more than forty Passover Seders with my Hebrew Catholic family, I anticipated already knowing most of what Brant Pitre has to say in Jesus and the Jewish Roots of the Eucharist: Unlocking the Secrets of the Last Supper I already knew that Moses prefigured the Messiah to come; that the Last Supper was a Passover meal; that Jesus is both the paschal lamb and the unleavened bread eaten by the Jews, and that we celebrate this same mystery at Mass.

But, the details!

Did you know that the Jews’ Passover lamb was commonly nailed to a cross-shaped board? Did you know that the manna which sustained the Hebrews in the desert was thought to have been created before the Fall, and “had existed ‘on high’ in heaven” until God gave it to the people to eat? Did you know that the Bread of the Presence, which was consecrated and reserved in the tabernacle of the Temple, constituted both meal and unbloody sacrifice, and was offered with wine each Sabbath?

Did you know that temporarily-celibate Jewish priests would elevate this bread on feast days, and proclaim, “Behold, God’s love for you!”

All astonishing and illuminating facts. But this book is no mere collection of obscure coincidences and historical novelties related to Christ. Pitre sweeps the reader up in his enthusiastic rediscovery of the glorious symmetry of salvation history. It is a gorgeous, persuasive, and enthralling story that you’ve heard bits of here and there, but never with this cohesion. Pitre puts it all together.

The overwhelming sensation I had on reading this book was one of relief. I had fallen into thinking of the New Testament as the half of the Bible that is bright, hopeful, and fresh; whereas the Old Testament is blood and thunder, irrationality and murkiness, with flashes of half-understood prophecies whose fulfillment could only be appreciated in retrospect. As I read Jesus and the Jewish Roots of the Eucharist, I imagined Pitre’s research and exegesis rescuing generations of pre-Christian believers from that terrifying squalor of the half-life of prefigurement. He shows how all the world always has been, and always will be, loved and guided, and nourished most tenderly by the one true God.

A minor quibble—and I offer it mostly to show some balance to my enthusiasm; in his zeal to illustrate how Jesus’ contemporaries would have perceived his words and actions, Pitre occasionally strays into slightly jarring language. He speaks of Christ “expecting” and “hoping for” future events in His own life to fulfill the prophecies and traditions of the Jews. Although Pitre by no means implies that Jesus was not omniscient, this vocabulary sat oddly with me. It is, perhaps, the natural way to speak about the life of Christ in a book about the fulfillment of promises; but I wish he had made it more clear that the Exodus, the manna, the Bread of Presence, the Passover meal and its fourth and final cup of wine were all ordained expressly for, and in anticipation of, the things to come. Pitre does say this, to be sure (and the evangelist John says the same thing: that Jesus did things “to fulfill scripture”); but his tone occasionally implies that Christ’s actions were cannily calculated to persuade the Jews.

This is, as I say, a very minor and debatable quibble, which is overwhelmed by the true brilliance of the rest of the book.

Although this book is rigorously researched, Pitre’s tone is conversational and appealing. Jesus and the Jewish Roots of the Eucharist began as a lecture, and reading it is like sitting in class with a gentle and intelligent teacher who anticipates questions, reminds us of what he told us before, and even suggests that we mark certain pages for future reference. The book is highly accessible, but by no means light reading. It is insightful, original, and frequently profound. Pitre shows his sources, and he warns the reader when his ideas are speculative.

This is, above all joyful book. And who may appreciate it? Curious Jews who do not accept Jesus as the Messiah. Protestants who think of the Eucharist as mere symbol. Casual scholars who sanction the mundane dumbing-down of miracles. Indifferent Confirmation students, whose eyes glaze over when they hear the words “sacrifice” and “covenant.”

And most of all, Catholics who desperately want to be more attentive, more engaged in the mystery of the Eucharist, because every time they go to Mass they know it’s really, really important, but it’s so hard to pay attention after all these years.

Pitre’s book will get your attention. With his strange and beautiful story of how God brings us the gift we receive every week, Pitre’s book will make you rejoice again—or maybe for the very first time—for what you have.

 

Why we leave the ninety-nine

Some American Catholics haven’t learned a damn thing from our ordeal. Some American Catholics, when they hear about new victims of sexual assault and abuse by Catholics, are still dragging out all the old defenses:

Well, but look at all the good fruits.
Well, but look at all the energy we waste if we focus on the tiny minority.
Well, but we have to think of our reputation.
Well, but no one will trust us if we admit there’s a problem.
Well, why would you even dare to criticize us? Is it because you hate shepherding and want anarchy?

Well, but it’s just one sheep. It’s unfortunate, but . . . we’re in the fold, and we’re doing all right.

Read the rest of my latest for The Catholic Weekly.

Photo via Pxhere (Creative Commons)

What’s for supper? Vol. 118: Everyday Gras

You will become fatter just reading this post.

SATURDAY
Grilled chicken with cranberry salad

Quick quick, gobble gobble.

I doused some chicken with olive oil, salt and pepper, and plenty of garlic powder, and broiled it, turning once, then cut it into slices. Bag o’ mixed greens, a few pouches of dried cranberries, some crumbled feta cheese, and a bag of chopped walnuts, toasted for a few minutes while the chicken was finishing up. I could eat this every day. As long as you plan ahead, it takes maybe twenty minutes to put together.

SUNDAY
Hot dogs, hot wings, terrible Russian pickles, chips, ice cream sundaes

Food fit for a superb owl.

Damien made these hot wings from Deadspin . We agreed they could have been cooked a tiny bit longer before they got sauced, to make them a little more crisp, but they were still extremely tasty. He made a big bowl of sauce with sour cream and blue cheese, which I ate with the wings, with the celery, with the hot dogs, and with anything else I could fit in my paw, one little dippy dab at a time, for the rest of the week.

We happened to stop into the Siberian Food Mart and Damien told me to pick out something nice for myself, so I chose this imposing jar of giant pickles.

Well, it took three people and a knife to get the lid off, and they tasted mostly of ammonia. Boo! We also spotted one of our kids casually hanging around on the label of a box of cocoa or something.

MONDAY
Meatloaf, baked potato, salad

Guess what tastes great on baked potatoes? BLUE CHEESE SAUCE.

My basic meatloaf recipe:
Mix together with your hands:
Five pounds of ground beef, two pounds of ground turkey
About four cups of bread crumbs
Seven beaten eggs
Maybe a cup and a half of milk.
Tons of minced garlic, salt, and pepper and whatever.

Form into two tapered loaves on a pan with some drainage. Drizzle the outside with ketchup, you with your filthy eastern ways. Put them in a 400 oven for about two hours, until it’s done all the way through.

I actually had to put it back in the oven for 25 minutes or so after I took this pic.

You can add all kinds of things to the meat mixture, of course. Minced onions, worcestershire sauce. Actually that’s all I can think of. I don’t know, maybe horseradish. You can use oatmeal instead of bread crumbs, too.

Oh, check out this potato. Check out this frickin’ potato.

This is why you support independent Catholic journalism. Who else will show you frickin’ potatoes like that? No one named Leila, that’s who.

TUESDAY
Sausage and spinach risotto; roasted balsamic vegetables

The NYT had a recipe for sausage risotto, but instead of reading it, I wung it.

In the morning, I squeezed the meat out of a few pounds of sweet Italian sausages and browned it and drained it. Then, closer to dinner time, I made a big batch of basic risotto in the Instant Pot. Here is the recipe, adapted from Good Housekeeping. I tripled the recipe, but here’s the amounts for about four servings:

1.Put some olive oil or butter into the IP, enough to coat the bottom. Add whatever spices you like, plus diced onions if you like. Use the “sauté” setting until whatever you chose is browned up and smelling nice.
2.Add two cups of uncooked rice, and keep it moving with a wooden spoon for about four minutes (longer if you use more rice, obviously), until the rice starts turning opaque. Don’t let it brown. Press “cancel.”
3.Add four cups of chicken broth or other broth, and stir the rice so it’s all submerged.
4.Lock the lid, close the valve, and set it on high pressure for six minutes.
5.When it’s done, do a quick release, then dump in so much parmesan cheese. Add pepper, and more salt if needed.

For this meal, I put the cooked, drained sausage in with the broth and let the risotto cook that way. Then, after adding the parmesan, I stirred in a few handfuls of raw baby spinach, letting the heat wilt it.

For the vegetables, I combined a pound of whole baby Brussels sprouts, one head of cauliflower florets, one cubed butternut squash, and a pound of quartered mushrooms. I spread them in a shallow pan in a single layer, then drizzled them with honey, olive oil, and red wine vinegar, rustled it up a bit, and sprinkled salt and pepper on top. Then I slid it right under a hot broiler until it was a little bit charred.

For the record, this was a completely magnificent meal. The risotto was creamy and savory; the vegetables were toothsome and sweet. I was the only one in my house who thought so. Corn flakes and frozen pizza were consumed. Too bad for them.

I also ate kind of a lot of pretzels dipped in blue cheese sauce while waiting for the Instant Pot to stop venting.

WEDNESDAY
Pulled pork sandwiches; fries

Wednesday was a snow day, and since we are having guests on the weekend, I made the kids do a lot of cleaning. One cleaned out the refrigerator. She found a small bowl of some lumpy, white substance, and she . . . threw it out. Thus was broken the thrall of blue cheese sauce over my heart.

For the pulled pork, I just chunked the meat into two slow cookers with some Narragansett beer, a lot of salt, pepper, and garlic powder, and the remains of some jars of sweet pepper rings and jalapeno peppers with the juice, and put it on low for six hours.

This meal never tastes quite as good as it smells, but it smells like a meat god has descended on your kitchen and it will be your last day on earth, so I guess a step or two down from that is okay. I served the meat with sub rolls, bottled BBQ sauce, and red onions.

I brought up the possibility of broccoli, but everyone just flapped their hands at me dismally, so I saved myself the effort.

THURSDAY
Ham and egg English muffin sandwiches

With a side of No-Choice Broccoli.

FRIDAY

Oh, wait till I tell you. A friendly priest is passing through the area, and arranged for this to be delivered:

and this:

So, I’m gonna get some beer and some French bread and make some green salad and potato salad and rice, and I believe we’re going to have a Vendredi Gras (?).

And what about you, ma fren? Do you have plans for Mardi Gras?