Summer adventure movies! A nine-decade list

It’s so close to summer vacation! We’re going to hike! We’re going to swim! We’re going to finally fix the laundry room floor so we can have a second functioning toilet! And we’re going to watch a bunch of adventure movies. 

We’re not sure yet how mandatory it will be, but we want to have family movie night throughout the summer, and an “adventure” theme sounded like fun. I think we’ll keep this list strictly in the real world — i.e., no science fiction or supernatural or imaginary creatures. So there are plenty of great movies that I heartily recommend, like The Mummy, Into the Spiderverse, Attack the Block, Clash of the Titans (and a bunch of other classic Harryhausen), The Odyssey miniseries, Galaxy Quest, Tremors, Shaun of the Dead, Indiana Jones movies, Mad Max movies, Men In Black, etc. that just belong on a slightly different list.

Our kids are ages 7 and up. Most of these are not completely unsuitable for the youngest kids, but they may not appreciate them much. So please give me your suggestions for your adventure movies for the actual whole family!

Here’s our list so far, which not surprisingly is heavy on the theme of male friendship — or at least male interdependence. I accidentally chose one from each of the last nine decades, so I’ll organize them in that order, from oldest to newest:

Gunga Din (1939)
where to watch

IMDB summary: “In 19th century India, three British soldiers and a native waterbearer must stop a secret mass revival of the murderous Thuggee cult before it can rampage across the land.”

I don’t think I’ve ever seen this. Damien says it’s funny. I know nothing about it other than that it’s Rudyard Kipling, which is great, and Cary Grant, who I’m following a gradual forty-year plan to come around on. Looks like we will be doing some debriefing about blackface and imperialism with the kids; but we generally err on the side of “let’s look at this and see what we think” rather than running away screaming from anything that might be objectionable, and the kids are often capable of much more subtle thought than we expect. 

 

The Treasure of the Sierra Madre (1948)
where to watch

IMDB summary: “Two down-on-their-luck Americans searching for work in 1920s Mexico convince an old prospector to help them mine for gold in the Sierra Madre Mountains.”

I haven’t seen this in yeeeears. A real change of pace from the kind of movies the kids are used to watching. This is, by the way, where the “we don’t need no stinking badges” quote comes from, except the actual quote is: “Badges? We ain’t got no badges! We don’t need no badges! I don’t have to show you any stinking badges!” so it’s one of those rare occasions when people’s faulty memories actually improved something. 

“Towering adventure hurled from the top of the world! Deep human conflict to enthrall the heart of the world! Humphrey Bogart surpassing every other triumph!” Heck yes. 

The African Queen (1951)
where to watch

IMDB summary: In WWI East Africa, a gin-swilling Canadian riverboat captain is persuaded by a strait-laced English missionary to undertake a trip up a treacherous river and use his boat to attack a German gunship.

We have actually seen this with the family a few times, but I’m always up for another viewing. The ideal movie, in many ways. I’ve written a little essay about this one, too. Oops, that’s two Humphrey Bogart movies, OH WELL. 

 

Sanjuro (1962) 
where to watch

IMDB Summary: A crafty samurai helps a young man and his fellow clansmen trying to save his uncle, who has been framed and imprisoned by a corrupt superintendent.

Also recommended is the first one, Yojimbo, which we saw recently. If any of your sons has a man bun and it’s bothering you, show him Sanjuro or Yojimbo, and he’ll probably realize he’s not pulling it off. Sidenote, you know who had a massive crush on Toshiro Mifune? My mother. Also my father, I think. 

Overwhelming fascination! A juggernaut of a film! Weird trailer. I cannot remember if the actual movie has that goofy music in it or not. If I were watching with a slightly different crowd, I’d propose a game where you drink every time he scratches himself. 

The Man Who Would Be King (1975)
where to watch

IMDB summary: Two former British soldiers in 1880s India decide to set themselves up as Kings in Kafiristan, a land where no white man has set foot since Alexander the Great.

Again, it’s been a long time since I’ve seen this, and I remember it being a sort of fever dream of a movie, especially toward the end. Probably better for the older kids. I do recall that the white man does not come out looking as good as he does in Gunga Din. It will be interesting to compare the two movies. 

The Black Stallion (1979)
where to watch

IMDB summary: After being shipwrecked with a magnificent horse off the coast of Africa in the 1940s, a boy bonds with the stallion, and trains him to race after their rescue.

I cheated a little bit and this is going to have to count for the 80’s movie. Difficult to find an 80’s adventure movie that doesn’t have fantasy or supernatural elements, and/or isn’t completely sleazy. 

I haven’t seen this for many years. I remember it as being intensely beautiful and emotional, and the rare movie that’s suitable for kids but doesn’t have a lot of dialogue. It will be interesting to see how it holds up. Damien doesn’t like it, but I forget why. 

The Edge (1997)
where to watch

IMDB summary: An intellectual billionaire and two other men struggle to band together and survive after getting stranded in the Alaskan wilderness with a blood-thirsty Kodiak Bear hunting them down.

I actually wrote out a full review of this underrated movie several years ago. A tense, scary, intelligently written and acted wilderness adventure story that’s just as much about salvation as it is about survival — but not in a heavy-handed way. I always make this movie sound like a slog when I write about it, but it’s a kickass movie, very funny in parts, and it has a lot of bear in it, plus Alec Baldwin really acting, plus Anthony Hopkins, plus a bear.

Master and Commander: The Far Side Of the World (2003)
where to watch

IMDB summary: During the Napoleonic Wars, a brash British captain pushes his ship and crew to their limits in pursuit of a formidable French war vessel around South America.

Saw this for the first time last year, and it totally deserves its popularity. A thoroughly enjoyable, thrilling, fascinating, beautiful movie with engaging characters and relationships and gripping action and a well-crafted script. Really can’t wait to share this one with the kids. This trailer makes it look kind of cheesy, but it’s really not at all. I think we may watch this one first, because it’s long, but it leaves you wanting more adventure. 

 

Hunt for the Wilderpeople (2016)
where to watch

IMDB summary: A national manhunt is ordered for a rebellious kid and his foster uncle who go missing in the wild New Zealand bush.

People keep recommending this, and it certainly looks like a change of pace from the rest of the list! Taika Waititi is never boring, anyway. 

Honorable mention, for movies that would be on the list except we’ve watched them too recently, or too many times:

Castaway

True Grit (2010) I may move this into this summer’s watch list, just to get more females onto the screen. 

Robin Hood with Erroll Flynn

Die Hard

National Treasure (I don’t want to talk about whether Die Hard is a Christmas movie, but my kids will die on the hill of National Treasure being a Thanksgiving movie. You can come over and argue with them if you want, but you won’t get anywhere.)

Jaws. This is on the honorable mention list solely because we are spending a week in Cape Cod this year and some people are already sufficiently nervous. But it’s one of the best movies ever made, and maybe we can watch it in the fall, when we’re all dry. 

That’s it! Please add your suggestions in the comments, or let me know if I’m making a horrible mistake by exposing my kids to Alec Baldwin, or just say hello! It’s almost summer, and I’m just so ready to sit on the couch. 

What’s for supper? Vol. 296: Never mind 5G, we have 6S

Friday! I just wrote one of these food posts, and I don’t know about you, but I’m totally ready for another one, cementing my notion that it would be best if I just settled into writing about food and nothing but food all the time.

There are, of course, plenty of people who do exactly this. In fact, they do far less food writing than I do. They write maybe one recipe a week, and it’s usually something like “Best Ever Summer Vacation Spice-’em-Up Celebration Wowzer Cake” and it’s, like, Betty Crocker red velvet cake mix plus a teaspoon of Old Bay seasoning (Amazon Associates link included), with eleven photos taken directly up the cake’s nostrils.  But they also send out bi-weekly newsletters with optimized RPM plugins and native lazy loading, plus of course their static homepage has Gutenberg blocks that’s always running various tag managers in parallel to implementing UTM parameters; and because of this, they’re earning $600 a day with the wowzer cake alone.

I don’t begrudge them at all. Every six months or so, I think, how hard could it be? I’ll just look into it and do some very simple, basic SEO things just to streamline the site a bit and attract more viewers. Just simple stuff. So I open a tab, and oop! I’m fifteen years old and I’m back in Mr. Stockwell’s physics class and the board is full of strange markings that mean nothing to me. I have no idea what the hell he’s talking about, but I started getting confused back in October, and now it’s June and it’s far, far too late to do anything about it. 

Inertia. I do remember learning about inertia. I guess that’s what we’re dealing with here. Plus also crying. Anyway, here’s what we ate this week:

SATURDAY
I truly do not remember. I don’t have any photos, and I know we went shopping on Saturday, so it probably wasn’t anything good. 

SUNDAY
Burgers, chips

Sunday we did a massive amount of yard work. Damien did all the glamorous parts, like scrubbing and vacuuming out the pool, fixing the back steps, and weed whacking the dog area so he could shovel poop so he could mow. Then he washed up and made supper. Such a prima donna, that man. Meanwhile I really carried the family by transplanting daisies and watering my strawberries and whatnot. Everybody works! 

MONDAY
Smoked chicken thighs, brats, chips, mac and cheese, watermelon, lemon meringue pie

Monday we finished up some projects and then I took the kids to the beach for the first time this year. Lovely little town pond. Less than lovely crowd, but maybe next time those particular folks will all have been sent into outer space by means of a richly-deserved fist. Memorial Day is often a little dicey.

For supper, Damien made his most excellent smoked chicken thighs with the spicy sugar rub. This rub is good on all kinds of meats, and you can adapt it however you want.

Jump to Recipe

The sugar caramelizes and gives the skin a terrific texture, and the sweet and spicy combo of the seasoning is so good with a cold beer.

He also made brats boiled in beer with onions and then grilled, served with chopped onions, and my friend Laina came over and brought some swanky, melty mac and cheese with gorgonzola, which I’ve been eating all week. 

We also had chips and watermelon, and Benny and I made a couple of lemon meringue pies.

This is a very simple recipe, with only a few ingredients. It’s not sophisticated, but it hits all the marks. 

Jump to Recipe

We decided to be fancy and pipe the meringue on, but we aren’t fancy enough to own a piping bag just now (sometimes we have one and sometimes we don’t. Nobody knows what causes this), so we used a plastic bag with a hole in it. Here was our inspiration:

And here were our results. They were a little. . . . cephalopodian. 

Also, I left both pies out in a warm kitchen and they got very weepy before dinner (a common problem around here). But they still tasted fine, and we had fun. Gonna eat outside as much as possible this summer! Gonna eat as much as possible this summer, in general. 

TUESDAY
Southwest chicken salad

Someone really needs to wrench the word “salad” away from me. There was a base of greens, but it was laboring under a very heavy load of many other things.

Delicious things! I drizzled olive oil on some chicken breasts and seasoned them heavily with something called “elote powder,” which I believe has powdered cheese, chili powder, cumin, salt, and some kind of very sharp citrus in it, and who knows what else. It’s very orange. Then roasted the chicken and cut it into chunks.

I also splurged on some of those little multicolored tomatoes, plus avocados cut into chunks, chopped bacon, corn, and corn chips, and some kind of creamy chipotle lime dressing, I forget what I got. There’s a salad dressing for every possible desire you could have.

I absolutely loved this meal. The bacon wasn’t absolutely necessary, but it certainly won me some friends. 

WEDNESDAY
Spiedies, french fries, sugar snap peas

Another great summer recipe I’m happy to be returning to. A little bit of effort in the morning, and you can tumble home half an hour before dinner and cook up a very tasty meal. 

The wild mint has come back, and Corrie was home from school with a momentary sniffle, so I sent her out to forage a giant handful, and we made the marinade together.

A wonderful marinade. Very sharp and summery and fresh. Olive oil, lemon juice, wine vinegar, red pepper flakes, a little sugar, a lot of fresh garlic, and a lot of fresh mint. 

Jump to Recipe

I had a nice fatty cut of pork and cut it into fairly big chunks, and let it marinate most of the day.

In the evening, pulled the meat out of the marinade, spread it on a pan, and added some large chunks of onion and bell pepper, and roasted it all.

I toasted some buns, spread them with mayo, and it was magnificent. The meat was incredibly tender, and had taken on tons of flavor.

You could add in cherry tomatoes and big chunks of mushroom, if you wanted. Spiedies are really supposed to be cooked on a skewer (the Italian word “spiedo” means “spit”), and that would be delicious, but this method turns out very well and saves a lot of time if you’re cooking for a crowd. 

We had french fries, which I heroically avoided in favor of sugar snap peas. And that definitely made up for the way I’ve been digging out handfuls of cold gorgonzola mac and cheese all week. That is how it works! 

THURSDAY
Omelettes

I do know how to cook omelettes. I just choose to make them like this, instead. 

Everybody had their choice of sausage, cheese, and mushroom, but nobody had the choice of whether or not I massacred their omelette. There were no survivors.

We also had orange juice from a can, and biscuits from a can. I took them out of the can and everything. 

FRIDAY

There’s fish in the freezer and a cabbage on the counter, and we do have limes and sour cream and salsa and tortillas, so I deduce I’m supposed to be making fish tacos. I guess I need to buy more avocados, though. That seems like a meal, right? Probably we have leftover corn chips.

Oh, I have one more picture in this week’s batch: A school lunch from earlier in the week, that really screams “June.” 

and here’s a picture of a recent school day breakfast 

Both total wins, because the breakfast has a protein (custard and meringue), fruit (lemon), milk (condensed), and grain (graham cracker crust), and is superior to last week’s breakfast, which was just popcorn, which is a whole grain, but also includes microwaving, which strips the nutrients of their healthful riboflavins, as I understand it from Mr. Stockwell’s physics class.

The lunch is even better, because it not only has a protein and is nut-free, it contains both salami (culturally enriching) and a secret message (“6S” spelled out in mustard, for “six salami”).

Well, goodbye. 

 

Print

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. 

 

Print

Cheater's lemon meringue pie

I like a pie shell made from several cups of animal cracker crumbs whirred into a sandy texture, mixed with a stick of melted butter and 1/4 cup of brown sugar and a dash of salt. Mix well and press into the pan.

Ingredients

  • 1 pie shell

For the lemon layer:

  • 14 oz sweetened condensed milk
  • 3 egg yolks
  • 1/2 cup lemon juice
  • 1 lemon, zested

For the meringue:

  • 3 egg whites
  • 1/2 cup confectioner's sugar

Instructions

  1. Preheat oven to 350

  2. Mix together the condensed milk, egg yolks, lemon juice, and lemon zest until well combined. Pour the mixture into the pie shell.

  3. Bake 10-15 minutes until the mixture has a little skin.

  4. While it's baking, use an electric mixer with a whisk attachment to beat the egg whites until it has soft peaks. Then gradually add the sugar until it has stiff peaks.

  5. When the lemon layer comes out of the oven, spread the meringue over the top and make a little peaks all over it with a fork or spatula.

  6. Return the pie to the oven and bake for another ten minutes or so until the meringue is slightly browned.

 

5 from 1 vote
Print

pork spiedies (can use marinade for shish kebob)

Ingredients

  • 1 cup veg or olive oil
  • 1/4 cup lemon juice
  • 1/2 cup red or white wine vinegar
  • 4 tsp red pepper flakes
  • 2 Tbsp sugar
  • 1 cup fresh mint, chopped
  • 8-10 cloves garlic, crushed
  • 4-5 lbs boneless pork, cubed
  • peppers, onions, mushrooms, tomatoes, cut into chunks

Instructions

  1. Mix together all marinade ingredients. 

    Mix up with cubed pork, cover, and marinate for several hours or overnight. 

    Best cooked over hot coals on the grill on skewers with vegetables. Can also spread in a shallow pan with veg and broil under a hot broiler.

    Serve in sandwiches or with rice. 

What’s for supper? Vol. 295: Skinny doesn’t taste as good as EMPANADAS EMPANADAS EMPANADAS

I never got a food post up last week, I forget why. I didn’t want last week’s menu to get lost, though. Why? Because EMPANADAS, THAT’S WHY.

Or, to put it another way:

Knock knock.
Who’s th–
INTERRUPTING EMPANADAS.

Or, to put it another way:

Whatever you’re doing right now is the interruption, when what you really ought to be doing is shopping for empanada ingredients, making empanadas, eating empanadas, or making plans for the next time you will do one of those things. 

We did eat a few other things this week, so here’s the food post:

SATURDAY
I have no idea. This was 400 years ago.

SUNDAY
Chicken caprese sandwiches

Boom.

I have also planted some tomato plants and some basil seeds as of Sunday, so I expect to have some wonderful home-grown basil to eat in about . . . never. I’m the world’s worst gardener and I have the lowest hopes ever for my garden. But I’ve had fun planting it.

I have tomatoes, Brussels sprouts, lots of various lettuce, one onion, one cucumber, mini pumpkins, lots of string beans, celery for some reason, oregano, basil, dill, catnip,and strawberries. A fence made of chicken wire and the frame of an old trampoline, and little cups of moth balls to deter the rabbits. The soil is a combination of old dried out sunflower stalks for drainage, old potting soil from last year, rich soil from the swamp, and some store-bought soil and compost. 

MONDAY
Gochujang pork chops, rice, sugar snap peas

I only had a little gochujang left, so I mixed it up with tons of honey and soy sauce and crushed up some garlic, and away we went. If you want a more precise recipe than that, here it is:

Jump to Recipe

I let the pork chops marinate all day and then broiled them in the oven.

This marinade is also wonderful if you cut the pork into strips and marinate it along with matchstick carrots and slices of onion, and then fry it all up on the stovetop. But it’s great on whole pork chops or ribs, too. Pot of rice, some raw sugar snap peas, and you have a great meal.

Someone should give the Koreans an award. 

TUESDAY
Empanadas, beans and rice, pineapple

Okay. Empanada day finally arrived. I had only ever had empanadas once in my life, but somehow got fixated on them, and my experience on Tuesday totally justified that fixation.

I will tell you in advance the four things I learned:

1. Goya sells empanada dough discs that are cheap and super easy to use, and they taste great. I tried the kinds with and without annatto and couldn’t taste much difference, but the ones with were a prettier color. 

2. You can deep fry them or bake them. Frying is not hard, as they hold together well, but baked is way easier. Baked tastes different from deep fried, but it’s honestly just as delicious. Hear me now: The harder way is not clearly superior. 

3. I realize I’m from New Hampshire, but it seems to me you can put whatever you want inside the dough and cook it and call it an empanada, and it will probably be delicious. 

4. If you have some spicy filling and some mild filling, and some plain dough and some dough with annatto, and you are going to bake some and fry some, and thus you have six, no, twelve different varieties of empanadas that you have to make in batches, and they look more or less the same from the outside, and even though it’s very hot and you’re standing over a pot of hot oil and you’re running late and you don’t know if anyone’s going to eat this food, but you think you can probably keep all the different varieties straight in your head if you pay attention . . . you know what, go ahead, you cockeyed optimist. 

Anyway, they were just delicious. I loved them so much.  Like at one point during the week, I got up out of bed to rummage around in the fridge and eat some cold empanadas, even though we’re going to an awards banquet and I’m trying to fit into this trashy dress I got from Shein. That’s how much I liked these empanadas. 

I followed this Argentinian Smitten Kitchen recipe (omitting the raisins). But when I tasted the finished product, it was astonishingly bland, even after I increased all the suggested spices. So I did half with the bland filling for the kids, and then I added a bunch of stuff to the rest: a bunch of chili powder, some red pepper flakes, salt, and quite a bit more cumin than I planned, because the top fell off the jar. 

It’s so easy. You grab a disk, you slap a spoonful of filling on,

flip it closed and crimp it with a fork,

give it a little egg wash, and bake it. I used a heaping tablespoon of filling for 5-inch wrappers. I kind of smooshed the scoop into an oblong, to make it more evenly distributed, but the wrapper holds up well and you could probably smoosh it after crimping, too.

I tried using a little dumpling press I have, but it was a bit too small and didn’t save any time. The dough was very easy to work with, though, and I made forty empanadas in a short time. As you can see, the dough discs are separated with squares of plastic film, so they separate easily. 

Here’s the inside. You can see that the baked ones, like this one, come out perfectly crisp and flaky.

The fried ones have a more blistered outside.

This would make great party food. I made the empanadas in the morning and baked and fried them before dinner.

I stacked the raw empanadas two deep until I was ready to use them, and they kept their shape very well (but I wouldn’t do that for longer than several hours, probably). I believe you can also freeze the raw or cooked empanadas. They held up in the refrigerator for several days very well.

Just an A+ all star food. I’m going to keep the wrappers on hand and use them when I’ve got leftover meat from tacos, carnitas, chili verde, pulled pork, or any number of things. I also want to try putting potatoes and/or cheese in there.

We also had fresh pineapple, and beans and rice. The beans and rice was delicious. I made it with rice, black beans, canned tomatoes with chili, fresh cilantro, chili powder, red pepper flakes, salt, and cumin. It wasn’t that great, so I dumped in some salsa from a jar and then it was delicious. Lots of compliments. 

WEDNESDAY
Chicken quesadillas

I vaguely remember this. 

THURSDAY
Meatball subs

Just my regular meatball recipe,

Jump to Recipe

except I threw in a jar of green pesto and half a jar of red pesto, and it was very tasty. I ended up having a couple of meatballs for lunch, and then Damien and I went to the church for dinner, where they were having a meal presentation for the capital campaign. It’s a great parish and of course we’re going to pledge what we can, but I’m looking forward to the personalized letter where they squint at us and make a suggestion about what they think we, specifically, can afford. People tend to think we are probably tottering on destitution. Which we kind of are (some punk stole my debit card at the beach and went on an Amazon shopping spree right at the end of the month, which didn’t help!), but only in pockets, because we have weird priorities. Like I can finally buy myself a box of Ziplock bags (well, Great Value zipping locking bags) without breaking into hives, and we are renting a house on Cape Cod for a week this summer, but also I couldn’t find my toothbrush the other day, and it turned out one of my children had thrown it out, because it didn’t seem possible to her that that could be someone’s current toothbrush. A perfectly good toothbrush, that I’d grown very attached to over the years! Anyway, we’ll see what the letter says. My mother’s friend Eileen once donated some canned goods to her church’s Christmas food drive and then, on Christmas day, she opened her door to find on her porch a cheery basket containing, yes, those same exact cans. Supplies! Anyway, the church dinner was delicious, although my caesar salad had way more chicken in it than Damien’s. And that’s my meatball recipe.

FRIDAY
Spaghetti or something

Okay, now we’re all caught up! Got some nice summery recipes coming up for this week, so y’all come back!

And I’m reading over this post and realizing I told the interrupting empanada joke wrong. It’s supposed to be: 

Knock knock. 
Who’s there?
Interrupting empanada. 
Interrupting empanad–

and then there would be the sound an interrupting empanada would make. But I don’t know what that would be, which is, I suppose, why I got the joke wrong. You know it’s been a long time since anyone has asked me for advice on how to become a writer. Coincidence, I suppose. 

Print

Gochujang bulgoki (spicy Korean pork)


Ingredients

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

sauce:

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

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

Instructions

  1. Combine pork, onions, and carrots.

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

    Cover and let marinate for several hours or overnight.

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

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

Print

Meatballs for a crowd

Make about 100 golf ball-sized meatballs. 

Ingredients

  • 5 lbs ground meat (I like to use mostly beef with some ground chicken or turkey or pork)
  • 6 eggs, beaten
  • 2 cups panko bread crumbs
  • 8 oz grated parmesan cheese (about 2 cups)
  • salt, pepper, garlic powder, oregano, basil, etc.

Instructions

  1. Preheat oven to 400.

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

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

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

God vs. me

Several years ago, I started saying a novena to St. Michael. There were several serious situations that needed rescue, and I thought, there’s clearly a battle going on here; why not go to the guy with the giant wings and the big, flaming sword?

Imagine my surprise when the novena talked mostly about . . . humility.

Opening prayer:

St. Michael the Archangel, we honor you as a powerful protector of the Church and guardian of our souls. Inspire us with your humility, courage and strength that we may reject sin and perfect our love for our Heavenly Father.

In your strength and humility, slay the evil and pride in our hearts so that nothing will keep us from God.

And the closing prayer is even more striking:

St. Michael the Archangel, you are the prince of angels but in your humility you recognized that God is God and you are but His servant. Unlike satan, you were not overcome with pride but were steadfast in humility. Pray that we will have this same humility.

It is in the spirit of that humility that we ask for your intercession for our petitions…

A strange virtue to emphasize for a figure we’re used to thinking of as a conquering hero. Why would the prayer stress Michael’s humility?

One reason is to draw out a contrast between him and his virtue, and their opposites. We’ve all heard very often that Satan’s downfall was pride. Without thinking too deeply, we might be led to believe that this means Satan just got too confident, and God had to squish him down into hell to avoid competition. This is, of course, a comic-book version of cosmology, and has nothing to do with actual theology.

Let’s be clear: When we talk about the sin of pride, whether it’s Satan’s fateful cosmic sin or our own homegrown variety, we don’t mean self confidence, or believing in oneself, or even vanity. We mean an inordinate love of self. Literally inordinate, as in out of order, as in putting oneself in a place where only God belongs. Pride means that, for all the things for which we should look to God, we look to ourselves, instead.

It doesn’t sound like a big deal, but if you do it often enough, it literally ruins your life. When pride is really serious, we look only to ourselves, and never to God. This is why it takes an angel with a sword to fight back against the sin of pride. It’s a big deal.

Humility is the opposite of this horrible error. Humility is when we have things in the right order: We know when to look to God and when to look to ourselves. We understand what our place is in relation to God. We understand who we are. We do not confuse ourselves with God, or try to take on roles that belong to him.

I’m struck how, in the prayer, it describes a sort of battle that takes place not in heaven, but in every human soul: the battle between pride and humility. Unlike angels, we live in time, and don’t make cosmic choices for all eternity. Instead, we make choice after choice after choice, building habits, growing in virtue, failing, backsliding, starting again.

And I’m realizing, as I get older, how often these battles aren’t always a matter of good vs. evil, of the powers of the world, the flesh, and the devil vs. the human soul. Sometimes they are! But some of the struggles we find ourselves fighting are, perhaps, a different battle in disguise.

In his spiritual memoir He Leadeth Me, Fr Walter Ciszek speaks of the dreadful shame and horror he felt after he cracked under the pressure of psychological torture in the Russian gulag. But eventually he came to see that his very failure was a kind of release for him — a chance to stop looking to himself for strength and courage, and instead to depend totally and radically on God.

The battle he had been fighting wasn’t exterior at all. It was actually within himself. It had been hard to see, because what he was struggling to do was God’s work; but he was struggling to do it using his own strength and perseverance, rather than relying on God’s. That’s why he identifies his struggle as a lack of humility.

“Learning the full truth of our dependence upon God and our relation to His will is what the virtue of humility is all about,” he says.

“For humility is truth, the full truth, the truth that encompasses our relation to God the Creator and through Him to the world He has created and to our fellowmen. And what we call humiliations are the trials by which our more complete grasp of this truth is tested. It is self that is humiliated; there would be no ‘humiliation’ if we had learned to put self in its place, to see ourselves in proper perspective before God and other men. And the stronger the ingredient of self develops in our lives, the more severe must our humiliations be in order to purify us. That was the terrible insight that dawned upon me in the cell at Lubianka as I prayed, shaken and dejected, after my experience with the interrogator.”

Later, he says:

“It was not the Church that was on trial in Lubianka. It was not the Soviet Government or the KGB versus Walter Ciszek. It was God versus Walter Ciszek.”

A strange battle indeed.

Sometimes, spiritual battles really are a matter of taking up our swords and fighting courageously against a clear evil in front of us. But sometimes they are more subtle, and more insidious than that. Sometimes the terrible pressure we feel is coming from the inside, as we try to maintain an agonized control, or illusion of control, over our own lives. It can’t be done. I do keep trying, but I know it can’t be done.

It’s God vs. me, and I at least know who I ought to want to win, even if I don’t always feel that way. St. Michael, come to our aid, and help us stop fighting God.

***
This essay was originally published under a different title in The Catholic Weekly on March 14, 2022.

St. Michael Icon image by George E. Koronaios, CC BY-SA 4.0 via Wikimedia Commons

We were made for hope

The morning news is rarely uplifting. Even less so, the morning news that includes an interview with the man who recently headed the government agency on biomedical and public health research.  But not too long ago I heard just such an interview, and quite unexpectedly, it gladdened my heart.

The man is Francis Collins, and until recently, he headed the National Institute of Health, one of the agencies tasked with combating COVID in the US. He is also, as the public radio host pointed out in her introduction, a Christian.

I guess I’ve been hiding under a rock for several years, because I haven’t been aware that an evangelical Christian who used to be an atheist has been head of this agency for the last 12 years. Now, this isn’t a tidy story. He has apparently been a thorn in the side of the “haven’t we outlawed this religion nonsense yet” crowd, but at the same time, under his leadership, the NIH has gone full steam ahead on some grossly unethical research. 

His personal faith is not really what this essay is about, though; although it was pleasant to hear a man so humbly describing his conversion story, and a public radio host listening so respectfully. If you haven’t heard it, here is how he told it to the host, Rachel Martin:

“It was medical school. It was that third year of medical school, where you’re not in the classroom anymore. You’re on the hospital wards. You’re sitting at the bedside of good North Carolina people whose lives are coming to an end, sometimes with a great deal of pain and suffering. And you’re realizing your medical tools are inadequate to actually help them very much.

And I had a moment where a patient of mine, who I’d gotten kind of attached to – an elderly woman kind of like my grandmother – who shared her faith with me and then turned to me one afternoon and said, you know, Doctor, I’ve told you about my beliefs, and you haven’t said anything. What do you believe? What do you believe? Nobody ever quite asked me that question. And, Rachel, at that moment, I realized, I have no idea. I have settled on atheism because it was the answer I was most comfortable with, and it meant I didn’t really have to look into this. But I’m a scientist. I’m not supposed to make big decisions without looking at evidence. I’ve got to look into it.”


What he did next was to ask a pastor friend some challenging questions, and the man directed him toward the book Mere Christianity by C.S. Lewis, which led him to understand that science is meant to answer one kind of question, and religion is meant to answer another. You don’t have to choose one or the other, despite what so many on both sides of our deeply divided society believe, or want to believe.

The host asked him about that divide, and about how he finds hope. He responded that he finds it in his faith. Then he said:

“I also have hope that human nature, despite all of its foibles, is basically put together in a way that over time we find a way to do the right thing, even after making a lot of mistakes along the way.”

This struck me as a message from Heaven. And this is the part I really want to focus on.

Here is a man who believes that God made us. And how did God make us? To be good. Maybe not all the time, and maybe not perfectly, and maybe not right away, but eventually, stumblingly, partially, or even just as a race: That’s what we do. That’s what the human race is: It is good. I guess I had forgotten that!

It’s become commonplace, in these dreadful, exhausting times, to look backward through history and to see plainly the fruitless cycles we seem doomed to walk through, over and over again. We struggle, we gain ground, we flourish, and then we come to ruin, over and over and over again. This is the story of mankind, on every continent, in every age, sooner or later, in big ways and in small. It seems like a story of constant, inescapable ruin. Fruitless, pointless.

But here is a man who saw this cycle as a story not of repeated failure, but of repeated hope. He is 71 years old, and he still thinks that people are basically put together in such a way that they are oriented toward the good, at least to try. This is a thing he’s saying in the beginning of the year 2022, after leading the fight he leaded, and after seeing what he’s seen.

I do believe, as we should all believe as Catholics, that there will eventually come an end to the world. There will not just be endless cycles to human life. Human history as we know it will someday cease, and a new age will begin, and we don’t know what that will look like. But I think that, right up until that time (which, Jesus insists, we do not know), it’s our job to keep turning and turning over the soil to find the next harvest.

It’s been a deeply discouraging few years, for countless, cascading reasons. We may have allowed ourselves to half believe that we’re just plain run out of goodness, as a human race.

But that’s not how we’re made.

What do you believe? What do you believe? I believe we were made by God to be good. We were made by God for constant conversion. There’s always the possibility of conversion, always the chance to try again to do good. If an atheist doctor can decide to ask hard questions about existence, then I, who already know about God, can decide to look for Him in my fellow fooling fumbling humans. We can ask God for help, and we can find that goodness, one more time. 

 

Photo by Kumaraguru via Pixahive 
A version of this essay was originally published on March 8, 2022 in The Catholic Weekly.

What’s for supper? Vol. 294: Ya burnt!

Another Friday! We have arrived. We really launched our warm weather cooking this week. We also had our first “oh yes, that skunk is definitely rabid” situation, so I guess spring is officially fully here. I made some berry pies and only partially roont them. 

Here’s what we cooked and ate this week: 

SATURDAY
Indian food!

The kids had an assortment of frozen foods, and Damien and I went back to Royal Spice, where we had the same vegetarian appetizers as last time, because they were so appetizing, and then I had goat biryani and Damien had goat vindaloo. Superb. So delicious, I forgot to take pictures.  I need to get back to some Indian cooking. Gotta break in the new mortar and pestle Lucy got me for mother’s day! 

SUNDAY
Hamburgers, hot dogs, chips, grilled corn, blueberry-strawberry pie 

We had our elderly neighbor over. I’ve been meaning to have her over, ever since we moved in, uhh, sixteen years ago. Listen, we don’t like to be pushy in these parts. We did have a nice time, although she is fairly deaf and the conversation kept circling back to a reliable topic, i.e. her roasting me for buying vegetable plants for the garden instead of starting seeds.  The dog thought she was absolutely incredible, and she thought the kids were absolutely amazing for swimming in the pool even though it was a little chilly. She dug up some of her bleeding hearts for me, and I gave her some pie. A good visit.

Damien cooked burgers and hot dogs and corn on the grill, always tasty. He cooks the corn right inside the husks, which makes it super sweet and juicy. You just peel and eat. I will admit, at least 50% of the reason I like this method is because it looks so dramatic. 

I made a couple of pies for dessert, and let me tell you, I was worried the whole time that the filling would turn out too runny, and guess what? It did. Not that I took any steps to prevent that from happening; I just worried about it. I sprinkled a good amount of corn starch in with the fruit and sugar, and let it sit for a while before baking; and I let it sit for a while after baking and before cutting. But it was still runny. I guess I should add even more corn starch? Anyone? It tasted great, just sweet enough, and they were very pretty. Just runny. 

I just mixed together strawberries and blueberries, sugar, a little salt, what seemed like a good amount of corn starch, and some fresh lemon juice. 

Here’s the unbaked pies:

and baked, with an egg wash and a little sugar on top, sadly somewhat burnt:

but still pretty

Here’s my recipe for pie crust, which is reliable and easy to work with.

Jump to Recipe

The main secret is to freeze the butter and grate it into the dry ingredients, and then just barely handle it after that.

We made some fresh whipped cream to top it with. Then the kids cleared the table and put the whipped cream away in the fridge. In a ziplock bag. I know that this is technically better than the other way they were likely to put it away (in an open bowl, with some old meatloaf on top), but somehow it didn’t feel better. 

MONDAY
Chicken caesar salad, grapes

A decent meal (if one that I’ve been eating a little too often for my liking in one form or another these days, in an effort to shed my Covid Ennui weight). Chicken breast with salt, pepper, garlic powder, and olive oil, grilled and sliced, served on romaine lettuce with dressing from a bottle and freshly-grated parmesan cheese, and buttery homemade croutons. (FYI, the dressing and buttery croutons are not included in the Covid Ennui weight shedding plan, sadly.)

We did bat around the idea of getting ducks this year. Maybe next year. I do love duck eggs, and I would abase myself for homemade caesar salad dressing made with fresh duck egg yolks.

Jump to Recipe

Maybe next year! Quack.

TUESDAY
Honey mustard drumsticks, homemade tortilla chips, corn and bean salad

Sweet, colorful, mostly finger food. I thought this was going to be a super kid-pleaser meal. This despite that fact that I have met my kids.

Of course you can tell with an introduction like that that they mostly ate cereal. One proudly showed me the dusty can of chicken noodle soup she had discovered in the back of the cabinet. Oh well. I still thought it was a pleasant warm-weather meal.

I roasted about 24 drumsticks with olive oil, salt and pepper, and then rolled them around in a honey mustard sauce, made with probably a cup of honey, half a cup of mustard, and the juice of a large lemon. Then let them chill in the fridge for the rest of the day.

The corn salad was made with 3 ear’s worth of corn leftover from the cookout, a can of drained black beans, a can of diced tomatoes with chiles drained, the juice of one lime, half a red onion minced, a small bunch of chopped cilantro, and salt and pepper. I kept it bland so the kids would eat it, ho ho ho. 

The tortilla chips, I made by cutting flour tortillas into triangles, tossing them with oil, and sprinkling them heavily with Taijin powder a few times, then spreading them on a pan and baking them in a 350 oven for about half an hour, stirring them a few times so they wouldn’t stick. They don’t turn out completely crisp, but some of them are a little bit chewy.

Here is my helper, performing a crispness test:

You could probably avoid this by baking them longer at a lower temp, and giving them more space, but genuinely I like them a little chewy. I honestly have the palate of a sickly Victorian child. I want at least some of my foods to be milky and the consistency of tapioca. I also like more exciting foods, but my first love will always be the diet of an invalid. And now you know my secret.  

WEDNESDAY
Tacos, pineapple and papaya

I optimistically planned the menu this way, with tacos on Wednesday rather than Tuesday, thinking we’d have leftover corn salad and tortilla chips to go along with the tacos. Which we did, but (see previous day) nobody was happy about it. They were happy about the tacos, though, so there.

I sweetened the deal with some fresh pineapple and papaya. Boy, papaya sure is, it sure looks, boy. I feel like I ought to have someone else in the room when I cut it up, just so there’s no misunderstandings. 

THURSDAY
Pizza

Something weird happened with this pizza. Maybe a weird batch of dough, I don’t know. Maybe I used too much sauce. It just clung to the pan and didn’t act right. It was okay, just kind of heavy. I also forgot to buy olives.

I made one plain, one pepperoni, one garlic and onion, and one ham and pineapple.

Plenty of fresh parmesan on all of them, which was nice. 

FRIDAY
Mac and cheese

A couples Fridays ago was supposed to be mac and cheese, but I ran out of steam and just bought some Aldi pizzas. We have SO much stray cheese in the house, though, so I really want to use it up this time.

Oh, last Friday I did make the seafood lo mein

Jump to Recipe

with the mixed frozen seafood pouch from Aldi, and it turned out just great. It had all kinds of great stuff, mussels, scallops, a little octopus, wonderful. I threw a little fish sauce in there, plus some asparagus and some scallions, and it was a very tasty little meal. 

My wish now is to make empanadas. It just came into my head and I can’t think of a reason not to do it. I am thinking of buying the dough disks, if I can find them, so I can get the hang of it; and then if people like them, I can always try making my own dough next time. Any empanada advice? I think I have a press I bought to make dumplings, so I can probably use that. 

Print

caesar salad dressing

Ingredients

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

Instructions

  1. Just mix it all together, you coward.

5 from 1 vote
Print

Basic pie crust

Ingredients

  • 2-1/2 cups flour
  • 1/2 tsp salt
  • 1-1/2 sticks butter, FROZEN
  • 1/4 cup water, with an ice cube

Instructions

  1. Freeze the butter for at least 20 minutes, then shred it on a box grater. Set aside.

  2. Put the water in a cup and throw an ice cube in it. Set aside.

  3. In a bowl, combine the flour and salt. Then add the shredded butter and combine with a butter knife or your fingers until there are no piles of loose, dry flour. Try not to work it too hard. It's fine if there are still visible nuggets of butter.

  4. Sprinkle the dough ball with a little iced water at a time until the dough starts to become pliable but not sticky. Use the water to incorporate any remaining dry flour.

  5. If you're ready to roll out the dough, flour a surface, place the dough in the middle, flour a rolling pin, and roll it out from the center.

  6. If you're going to use it later, wrap it tightly in plastic wrap. You can keep it in the fridge for several days or in the freezer for several months, if you wrap it with enough layers. Let it return to room temperature before attempting to roll it out!

  7. If the crust is too crumbly, you can add extra water, but make sure it's at room temp. Sometimes perfect dough is crumbly just because it's too cold, so give it time to warm up.

  8. You can easily patch cracked dough by rolling out a patch and attaching it to the cracked part with a little water. Pinch it together.

Print

basic lo mein

Ingredients

for the sauce

  • 1 cup soy sauce
  • 5 tsp sesame oil
  • 5 tsp sugar

for the rest

  • 32 oz uncooked noodles
  • sesame oil for cooking
  • add-ins (vegetables sliced thin or chopped small, shrimp, chicken, etc.)
  • 2/3 cup rice vinegar (or mirin, which will make it sweeter)

Instructions

  1. Mix together the sauce ingredients and set aside.

  2. Boil the noodles until slightly underdone. Drain and set aside.

  3. Heat up a pan, add some sesame oil for cooking, and quickly cook your vegetables or whatever add-ins you have chosen.

  4. Add the mirin to the pan and deglaze it.

  5. Add the cooked noodles in, and stir to combine. Add the sauce and stir to combine.

What’s for supper? Vol. 293: I’ll tell YOU what’s yakitori

Happy Friday! I am headed to adoration in a bit, and shall yell at Jesus about your intentions. 

Quick covid report: Everybody in the house eventually got it, except for one kid, who is either supernatural, or somehow got false negatives on a LOT of tests. The other kids only got a little bit sick, happily, and some didn’t get sick at all. They are all completely better. I’m definitely on the mend. I don’t think I even took a nap yesterday! And my splendid covid rash actually retreated a bit yesterday, rather than spreading, for the first time since it made its debut. Damien has started running again, and I have slowly, carefully started up yoga. I’m wheezy, but not horribly wheezy. Today I’m exactly three weeks out from the day I tested positive, so I guess that’s pretty normal. In conclusion, covid is stupid but not nearly as stupid as it could have been, so, Deo gratias. 

Spring has sprung for real. 

The ticks are ticking, the dog is romping, Damien is battling the pool water, and away we go. Outdoor cooking season is fully underway, happily, as you will see.

Here’s what we ate this week: 

SATURDAY
Smoked pork ribs, cole slaw, chips

Damien made three luscious racks of ribs in the smoker with a sugar rub and mustard. 

Jump to Recipe

It doesn’t really taste mustardy; it just has a savory tang with a little muted fireworks aftertaste, and they are incredibly juicy and flavorful. I can never tell if these “cutting up meat” pictures look amazing to other people, or just kind of grisly, but they look amazing to me.

I took a picture of a demure plate with two ribs, but I was just getting warmed up. 

Great meal. 

I also had the great fun of briefly meeting an old friend who was selling her wonderful prints at a local craft fair. Do check out Rabbit Dog Fine Arts on Etsy for some really striking, lively work, very very reasonably priced. I, uh, bought four prints because I couldn’t help myself.

SUNDAY
Italian sandwiches, french fries; lemon cake

Sunday was Mother’s Day, and I’m happy to report that, in a few short decades, I’ve successfully made the transition from having a painful, bitter day when I feel unappreciated and neglected, to getting showered with gifts and attention and feeling a little guilty about it. But not too guilty! 

I requested Italian sandwiches and a lemon-based dessert, both very delicious.

I do love lemon desserts. We recently saw the Great British Baking Show with the Sussex Pond Pudding, which is a pastry with a lard crust that contains butter, sugar, and an entire cooked lemon. I think I would eat that? Yeah, I’m pretty sure I would eat that. I would eat that.

I also went to Home Depot to finally get started on some gardening, finally. I am at a point in my life where, yes yes, I live in New Hampshire, but I just don’t want to dig up any more rocks, at all, ever. So that means container gardening. But I don’t just want buckets of dirt all over the place, either. But I don’t want to pay for lumber. So I wandered around in the yard with a measuring tape making vague diagrams, got to Home Depot, made a wild guess about how many cinder blocks we might need (um, 60?), loaded up as many as we could pull on a single cart, and, full of anxious foreboding about the expensive, cell-like, somehow-still-inadequate structure I was going to build, and how bad it was going to be on the car to bring it home, I went off to find a second cart, and on the way, discovered that for about the same price I could buy . . . look at this . . . four galvanized steel window wells, that are food safe because they are galvanized steel, and are already designed to be jammed into the ground.

But they turned out to be $20 each, not $10 as I originally thought, so I put the back, and felt sad about it, and looked at the cinder blocks again, but then I thought about how rotten I would feel if I came home with nothing, and I decided that not feeling that way was worth at least $30, and I would just eat the extra $10, because it was Mother’s Day. So I abandoned the cinder blocks and bought four metal thingies instead. This is how I do math. This is how I live. It’s better than digging up rocks, I guess.

The plan is make two long ovals, with a few cinder blocks stacked up between the pieces to form the long ends. I think maybe we have a few cinder blocks in our yard somewhere, left over from my last boneheaded project. Those are free, because it was last year.

Anyway, I finally got started, and that’s the main thing. And we stopped at the local nursery and bought several varieties of lettuce, some Brussels sprouts, and some celery, which are all plants I can leave outside even if it gets cold again, which it will. We’re not doing seeds this year. We’re just not.

MONDAY
Cuban sandwiches, chips, carrots and dip; birthday cake

Monday we celebrated Moe’s birthday. He requested Cuban sandwiches on ciabatta rolls. I started the pork a bit late, and ended up just roasting it in the oven covered with tinfoil and with lots of salt and pepper, garlic powder, oregano, and cumin, and doused with cider vinegar, and it was fine, if a tiny bit bland.

So, bread, mustard, pickles, Swiss cheese, pork, ham, more cheese,

and fried in an alarming amount of butter.

I pressed the heck out of the sandwiches with in iron frying pan as they fried,

and then put them in a warm oven to seal the deal, by which I mean the cheese.

This picture makes me laugh. This sandwich looks like it has its mouth full. Happy murfmay, Mofef! That is what the sandwich says.

He requested a whale shark cake,

and maybe if I had had more time time to prepare, it would have come out better, but maybe not. 

TUESDAY
Meatloaf, baked potatoes, salad

The secret of my meatloaf is I don’t make it very often, so the kids think it’s a treat. And it’s really pretty good; it’s just that there’s only a certain amount of good that meatloaf can be. My meatloaf has red wine, Worcestershire sauce, and fried onions in it. I always think I should make a gravy to go along with it, but it’s really fine as is. It’s meatloaf.  

Jump to Recipe

Certainly looked portentous coming out of the oven. I’m pretty happy the sun is up for dinner again. 

We had baked potatoes and salad. Did I already say that? I think I already said that. Well, here’s proof. 

WEDNESDAY
Yakitori chicken, rice, sesame string beans

Now this was a tasty meal. I made the sauce and Damien cooked the chicken on the grill. He used half the sauce to baste the chicken as he cooked it,

and then we served the other half for dipping. The meat comes out sweet, tangy, and gingery, and wonderfully glossy. 

You don’t have to marinate this meat; it gets plenty of flavor from basting. I made a triple recipe of this sauce, but I massively increased the amount of fresh garlic and ginger, and I cooked it considerably longer than she said. I cooked it through the entire third movement of Mendellsohn’s “Reformation” symphony before it thickened up. 

We used skinless, boneless chicken thighs but did not bother cutting them and putting them on skewers, but just sort of unfurled them and grilled them whole. They were wonderful that way, but technically they are not yakitori, which really is supposed to be on skewers. Although [snort, snort] technically “yaki” means “roast” and “tori” means “bird,” so I guess it depends if you want to be pedantic, or just, you know, eat the yummy chicken. 

Everyone was very enthusiastic about this meal. Served with sesame seeds and chopped scallions and more sauce, as you can see, which had a sharper, brighter flavor as a dipping sauce than it did when basted onto the chicken. Gosh, it was so good. I wish I had some right now, but it’s Friday, so I’m having some fwiggin yogurt and hummus and carrots. 

THURSDAY
Chicken burgers, cheezy weezies

Everyone was also very enthusiastic about this meal, served with mayonnaise. And buns from Aldi. 

FRIDAY
Seafood lo mein

We haven’t had lo mein for a while. I just bought some linguine or fettuccine, I forget which, for the noodles. Basically you just need something flat and slurpy that will pick up the tasty sauce and make a happy home for whatever you want to add in. 

Jump to Recipe

I often put in sugar snap peas, asparagus, or shrimp.

This time, I bought a little bag of mixed seafood from Aldi, which seems to have shrimp, scallops, some kind of shellfish, and misc. I’m a little concerned about the various cooking times it will need, but only a little concerned. 

Okay, that’s it! Here’s some recipe cards for yez. Do try the yakitori (or whatever) sauce. 

Print

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. 

5 from 1 vote
Print

Meatloaf (actually two giant meatloaves)

Ingredients

  • 5 lbs ground beef
  • 2 lbs ground turkey
  • 8 eggs
  • 4 cups breadcrumbs
  • 3/4 cup milk OR red wine
  • 1/4 cup Worcestershire sauce

plenty of salt, pepper, garlic powder or fresh garlic, onion powder, fresh parsley, etc.

  • ketchup for the top
  • 2 onions diced and fried (optional)

Instructions

  1. Preheat oven to 450

  2. Mix all meat, eggs, milk, breadcrumbs, and seasonings together with your hands until well blended.

  3. Form meat into two oblong loaves on pan with drainage

  4. Squirt ketchup all over the outside of the loaves and spread to cover with spatula. Don't pretend you're too good for this. It's delicious. 

  5. Bake for an hour or so, until meat is cooked all the way through. Slice and serve. 

Print

basic lo mein

Ingredients

for the sauce

  • 1 cup soy sauce
  • 5 tsp sesame oil
  • 5 tsp sugar

for the rest

  • 32 oz uncooked noodles
  • sesame oil for cooking
  • add-ins (vegetables sliced thin or chopped small, shrimp, chicken, etc.)
  • 2/3 cup rice vinegar (or mirin, which will make it sweeter)

Instructions

  1. Mix together the sauce ingredients and set aside.

  2. Boil the noodles until slightly underdone. Drain and set aside.

  3. Heat up a pan, add some sesame oil for cooking, and quickly cook your vegetables or whatever add-ins you have chosen.

  4. Add the mirin to the pan and deglaze it.

  5. Add the cooked noodles in, and stir to combine. Add the sauce and stir to combine.

 

The news is important. Try turning it off.

I wrote the following essay shortly before the Roe v Wade leak happened, and now this is all truer than ever. 

When I was young, I liked listening to the news just because I liked hearing different accents from around the world. And this is one of the reasons I will often play the news on the radio when my kids are around.

But it’s a risky choice. We may end up hearing a neat, entertaining story like this one about long-lost wax cylinders, which we all enjoyed on the way to school.; or at very least, they may be passively gleaning some awareness of the world around them, which is a good thing.

But of course current events are mostly not kid-friendly, and pretty often I have to quickly change the channel because there’s a story about something kids don’t need to know about — or it’s presented in a way that is antithetical to our worldview, but it’s too hard to give a cogent counterargument while we’re driving along making five different stops.

And then sometimes the news is just . . . too real. It’s too real to be entertainment, and I have to admit that that’s how I’m using it. I’m using a flow of information about the lives (and often the deaths) of real people as a kind of auditory wallpaper to make a pleasing background for our own life, and we chatter over it as we will, no matter what kind of thing is being reported. This is something to think twice about — not only when I’m choosing what to expose my kids to, but when I’m choosing what I listen to, myself.

News isn’t entertainment. When we treat it like it is — keeping it on constantly, having it on when we’re not really attending to it, hearing the same stories repeated endlessly throughout the day — we run the risk of trivializing the things that are being reported. It’s almost inevitable. We’re training ourselves to hear words like “mass shootings” and “atrocities” and “famine” and “sexual assault” and not blink an eye, but just continue buttering our toast or flipping through Twitter or updating our spreadsheets.

It has a second effect, too, because we can’t tune it out entirely: Even if we don’t listen to some hyperpartisan purveyor of shock headlines, but instead choose some mainstream, middle-of-the-road objective reporting source, some of the emotional content of the news will filter into our consciousness. And it will make us feel bad.

It will feed our anxiety, our dread, our sense of helplessness and rage and doom. It will give us the sensation that the enemy is outside the walls, and we will always hear its muffled roar as we go about our day. How could that fail to affect our mental and emotional state? 

So we’re crafting ourselves the worst of both worlds: We’re simultaneously deadening our sense of empathy, and heightening our sense of personal grievance. No wonder people are at each other’s throats when they actually meet in person. We feel like we’re in constant danger, and we feel like no one else is completely human. A guaranteed recipe for conflict, if not outright violence.

There is a lot amiss in the world, but one thing we can easily change right away is to change how we consume the news. If we want to know what’s going on in the world — and we should! It’s important — we can find that out deliberately, in a limited, controlled fashion: say, once or twice or three times a day.

It won’t be easy. We’re very used to the idea that the news is just on, all the time. It’s everywhere, in waiting rooms and lobbies and on all of our phones and computers and social media feeds, always. It’s hard to get away from. But we may be more in control of it than we realize. We may be able to limit it, and be more deliberate about when we consume it, than we want to admit.

We may have internalized the idea that we have a duty to keep up, to stay current, to the minute, with the news. That there’s some virtue in retweeting a headline first. Who do you suppose gives us that idea? Clearly, it’s the people who make money by keeping us tuned in. They have a vested interest in making us feel like we’re actually doing something wrong and irresponsible by turning the news off. And in turn, they feel the pressure to amp up the novelty and shock value in what we hear, whether there’s actually something new and important and shocking happening or not. It’s an almost entirely artificial cycle, fueled by money.

But once we recognize it for what it is, we can opt out of it. Decide how much news we really need, and then otherwise, simply opt out. Don’t retweet it. Don’t chase down every headline. Don’t have the radio or TV on in the background all day. Just opt out. 

We don’t have to become hermits or live in stony silence. We can choose to listen to music. Listen to someone explain music. Listen to podcasts. Listen to stories. Listen to audiobooks. Listen to interviews with interesting, knowledgeable people. Listen to wild birdsong.

If something important happened, it will still be important in a few hours, I promise (and if something life-shattering happened, it will make its way through to you, I promise). But we can make the choice to nourish our humanity, rather than eroding it with a constant stream of news-as-entertainment. Because we really have to acknowledge that that stream is not making us more informed. It is one of the things making us less human.

 

***
Photo by Michael Dziedzic on Unsplash
A version of this essay was first published at The Catholic Weekly on April 8, 2022.

Your legs will hold you, and other lessons from yoga

Yoga has been so rewarding psychologically, as well as physically. No doubt you are imagining a middle-aged mom putting on expensive Lycra gear to meditate on the wisdom of “live laugh love.”

It’s not quite that! It’s more that the things that yoga demands of my body are instructive, and I can’t help extrapolating them into larger ideas about life. (Laughing and loving are on their own, however.)

Here are some of the more useful ideas that yoga has been helping me internalize, even during the last few weeks when I’ve been too sick to do anything more physically challenging than open a cough drop wrapper: 

It’s okay to take up space. This addresses two struggles: Being okay with taking up space, and being okay with finding value in an idea so clichéd as “it’s okay to take up space.” Every single female friend I have needs to learn both these things. This is where shavasana comes in handy. My goal is to lie there until the dog feels uncomfortable, and at least temporarily not to care about the crud on the rug, the grime on the ceiling, or the floaters in my eyeballs. It’s hard. But it’s made it easier to sit in adoration and do nothing. 

Your life is more interrelated than you realize. Very often, we’ll be holding a pose and the instructor will suggest turning your toes up, twisting your quads outward, or just looking up. And darned if it doesn’t turn on some entirely other, apparently unconnected part of your body. You can almost see the anatomy chart with the affected area traced out in red, all connected. And this happens in life, in general, more often than you may expect, if you have enough mental stillness to recognize the connection. Change one little thing — how you respond to some habitual irritant, whether or not you challenge thoughts that come into your head, what you do first thing in the morning — and it may light up whole, apparently unrelated areas of your life. It’s our own life and our own bodies, and our own mind/body connections, and yet so much of what goes on is mysterious to us. It’s worth it to do some experiments and see what seemingly small adjustments you can make. You may have more control than you realize. 

Transitions don’t have to be graceful. A lot of yoga is about getting from one position into another, and the instructor makes it look easy, but I do not, because it is not easy for me. But why should it be? Transitions are the hardest state to be in. They are inherently unstable. It’s too much to ask of yourself that you should be changing from one thing to the other and also look good doing it. Just focus on getting there without getting hurt, and you’re doing well.

Shaking is normal and functional. The instructor I follow often says “you may feel shaking and quaking,” either when we’re in a difficult balance pose, or when we’ve held a pose for a long time and it’s starting to be a strain. Then she says, “This is good news. It means your muscles are doing their job.” It’s always a relief to hear this. The shaking and quaking is your muscles rapidly compensating for you almost falling over. It’s not actually a sign of weakness; it’s a sign of functionality. It’s your body catching you, over and over and over again. Sometimes that’s how staying up happens: By almost falling over, over and over and over again. 

Relatedly: Balance comes from strength. I used to associate things like compromise, composure, and moderation with weakness and a lack of passion. Sometimes that’s the case; but sometimes it’s much more about strength, and about having built up a whole set of little, interdependent muscles which work together to maintain balance. Sometimes part of that strength includes knowing that other people see you as unfeeling, but continuing on in what you think is best, because it’s how you can maintain balance in your life. That also comes from strength.

Sometimes you push, sometimes you pull, sometimes you just let gravity do the work. When we’re in a pose or in a stretch or release position, the instructor will give us various directions for how to get the results we want, based on what we’ve been doing, what kind of shape we’re in, and how it feels. She acknowledges that, for some people, simply sitting in a certain position is an achievement, and should be honored. But for some people, or on some days, you can add more pressure, and there are various ways of doing this. It’s not about getting into a certain position; it’s about what’s actually happening in your specific body. This in itself is a useful lesson, especially as I recover from covid, and things that were easy last month are very hard again. And I appreciate the reminder that, sometimes, if you want to feel a stretch, you don’t have to exert effort or pressure. Sometimes you don’t have to do anything but wait, and circumstances will stretch you. (Catholics sometimes talk about working on accepting difficult circumstances they can’t change, rather than taking on new penances for Lent, but it’s a principle that can be applied anytime.) 

Flexibility comes in stages. I’m not very naturally flexible, in any way: physically, mentally, or otherwise. But I’m often more flexible than I realize, as long as I take it slowly — and I don’t just mean “over the course of months, with practice.” For instance, if I bow over my legs and breathe with that for a few breaths, then maybe I can creep forward a few inches, then breathe, then gain a little more ground, and so on. I’m more flexible than I think, as long as I don’t try to get there instantly. If there’s somewhere you need to get (or somewhere you need someone else to get!), you likely need to let yourself do it in increments, gradually, patiently, a few breaths at a time, with rest in between.

You can try again next time. The first time I tried crow position (standing on your head, with your knees balanced on the back of your arms), I couldn’t do it at all, and I was so upset and discouraged. But it kept turning up, and I kept trying it, and . . . I’m still pretty terrible at crow, but I’m much better at being okay with not being great at crow, which is a much more useful skill than standing on my head. There are very few things that we truly only get one shot at. There are many, many things that we can get better at if we accept that it will take time and practice and patience and a sense of humor to learn. 

Strength comes from endurance, persistence, and resistance, not violence. I used to think cardio was everything, and if I wanted to be strong and fit, I had to throw myself around and end up sweaty and exhausted, or it wouldn’t count. That never worked, but I kept trying. Well, I think I have built stronger muscles in six months of yoga than at any other time of my life. And I do sweat, but it’s been mostly a matter of carrying my own body weight, maintaining poses for longer than I want to, and pushing back against the ground and the wall in my own living room. Make of it what you will. 

Your legs will hold you. Frequently, when we’re in a difficult pose and want to get out of it, the instructor will reassure us that our legs will hold us. Raise your hand if you’ve had a rough year, and a rough other year before that. Yeah. More than once, I’ve had this phrase come into my head: Your legs will hold you. It acknowledges two things: That what I’m doing right now is hard; and that I am already strong. I can look down and see that, indeed, I have not fallen down. Sometimes just seeing that is enough to keep me going a little bit longer. 

***
I have tried several different yoga instructors, including the fabled Adriene, and I vastly prefer Julia Marie Lopez. I talk more about her approach here. I did her 30 Day Yoga For Weight Loss course twice, which is on Amazon Prime, then her Couch to Confident 14 Day Yoga Challenge, also on Prime, which hones some yoga skills, and smattering of a few other courses, and then, after  sampling several other free yoga instructors, I started paying the monthly fee to subscribe to Wellness Plus by Psychetruth so I could do her 30 Day Power Up! For Strength and Confidence. These are mostly longer classes, some almost an hour, and I was doing great until I got covid, boo. I’m slowly, shakily starting up again and taking lots of breaks. She’s a very good teacher. 

What’s for supper? Vol. 292: All the ingreediants you need

Happy Friday! It’s been a weird week and I’ve picked up a number of new readers. Welcome! I look forward to grievously disappointing you all.  

But not today. Today, and most Fridays, we just talk about food, and nobody in the history of the world has ever been disappointed by food. Here’s what we had this week:

SATURDAY
Buffalo chicken salad

Quick and tasty. Carton of salad greens, bag of shredded pepper jack cheese, some cherry tomatoes, some blue cheese crumbles, some of those crunchy fried onions that come in a tub, and buffalo chicken from frozen. Blue cheese dressing on top. All the speed of a frozen dinner, all the salad of a salad. 

Please enjoy the dead dog in the background. (He got better.)

SUNDAY
Ragù on fettuccine

Damien made an outrageously delicious ragù using the Deadspin recipe. It comes out different every time. He starts with ground pork and and beef and sometimes adds veal, but this time he bought a hunk of pancetta and ground that up with a meat grinder — a whole pound of it! — and whoa, it was amazing. If you think pasta must always have a tomato or cream sauce on it, you must try this recipe. 

It was . . . well, I’m not proud of this, but I just googled “what does pancetta taste like,” because I stayed up late watching The Mummy and can’t think of a word for what pancetta tastes like, besides “salty.” One of the results that turned up was “unctuous.” Literally, unctuous means “oily” (think “extreme unction” when a priest anoints someone with oils), which has been extended to mean an oily, ingratiating, flattering manner. I’m trying to think whether pancetta is in some way gastronomically ingratiating or just literally oily, and I have decided that The Mummy is one of the best movies ever made, especially if you are drinking margaritas. (See below)

Also, I don’t know if you do this, but Damien has two pasta tricks: He salts the hell out of the water he cooks the pasta in, which makes it much more flavorful; and he saves a bunch of the water out before he drains it, and then he adds that back into the drained pasta, to keep it from sticking. I always used to use oil for this purpose, but pasta water works much better. 

MONDAY
Vermonter sandwiches, strawberries

A very fine sandwich. I broiled some boneless, skinless chicken breasts with olive oil, salt, pepper, and garlic powder, and cut them into thick slices. Then plenty of honey mustard, and layers of bacon, thick slices of sharp cheddar cheese, and thick slices of granny smith apple. I usually make these sandwiches with ciabatta rolls or sourdough, but this time I used baguettes.

A VERY FINE SANDWICH INDEED. My only sadness was I couldn’t find the lemon juice, so the apple slices got a little brown before supper. Still good. 

TUESDAY
Tacos, tortilla chips and salsa

Taco Tuesday, nothing special. We just had jarred salsa, shredded cheese, and sour cream for the tacos.

I’m always amazed at how excited the kids are to have tacos if it’s Taco Tuesday. I would appreciate it if people could make up other exciting food days, when cheap and easy meals would be transformed into special treats just because of alliteration. I guess there’s Fish Friday, but somehow that never inspires cheers. I guess people just like tacos. 

WEDNESDAY
Korean beef bowl and rice

Old faithful. I used fresh ginger and fresh garlic, but you can totally squeak by with garlic powder and powdered ginger. Soy sauce, brown sugar, red pepper flakes, a little sesame oil but you can use whatever oil, and boom. This is a great dish to make ahead of time, and then you just need to cook some rice and dinner’s set. 

Jump to Recipe

Sometimes I transfer the beef to the slow cooker and make some rice in the Instant Pot and then, get this, I wipe down the stove top before dinner.

Would have been good with some scallions and sesame seeds on top, like in this picture from another week, but I forgot. (I also forgot to take a picture this week.)

Also would have been nice with a vegetable side — I like sesame broccoli for this meal — but whoever was in charge of shopping (me) did not buy any vegetables. 

Here’s the sesame broccoli recipe, anyway:

Jump to Recipe

THURSDAY
Chili verde, rice, plantain chips, margaritas

As we know, Cinqo de Mayo is Mexican for Thanksgiving. Or something. I don’t know, I was absent that day. All I know is it seemed like a good excuse to make chili verde, which I love doing. I love every step of the process.

First you char the peppers and tomatillos

and cover and cool them a bit, and then you pull the skins off (I decided to leave all the seeds in to keep it pretty spicy)

then you purée the peppers and tomatillos with onions, garlic, and cilantro

then you sear the pork (and you know how much I care about this dish because I took the trouble to cook the pork in five batches, so I didn’t crowd the pot for once in my damn life)

then you add the pork and the puréed vegetables to the pot and let it cook for the rest of the day. My goodness, the smell. 

I added a few cups of chicken broth at one point, and while I was out of the house, someone helped the pork collapse into lovely tender pieces.

I had my chili over rice and topped with more cilantro, plenty of sour cream, and a little squeeze of fresh lime juice, with plantain chips on the side.

Heaven help me, I would murder someone for this meal, I love it so. 

Later in the evening, Damien made a pitcher of margaritas

Jump to Recipe

which I forgot to take a picture of, but I had two, out of respect for Mexican Thanksgiving. Also people had been mean to me on Twitter all day, so. 

Oh wait, I did take a picture. A strange picture of our strange house, including a list of INGREEDIANTS for a delicious sammicth. 

FRIDAY
Mac and cheese

Shoot, that reminds me, I have to make supper. Wish we still had some of those margaritas left. 

 

Print

Korean Beef Bowl

A very quick and satisfying meal with lots of flavor and only a few ingredients. Serve over rice, with sesame seeds and chopped scallions on the top if you like. You can use garlic powder and powdered ginger, but fresh is better. The proportions are flexible, and you can easily add more of any sauce ingredient at the end of cooking to adjust to your taste.

Ingredients

  • 1 cup brown sugar (or less if you're not crazy about sweetness)
  • 1 cup soy sauce
  • 1 Tbsp red pepper flakes
  • 3-4 inches fresh ginger, minced
  • 6-8 cloves garlic, minced
  • 3-4 lb2 ground beef
  • scallions, chopped, for garnish
  • sesame seeds for garnish

Instructions

  1. In a large skillet, cook ground beef, breaking it into bits, until the meat is nearly browned. Drain most of the fat and add the fresh ginger and garlic. Continue cooking until the meat is all cooked.

  2. Add the soy sauce, brown sugar, and red pepper flakes the ground beef and stir to combine. Cook a little longer until everything is hot and saucy.

  3. Serve over rice and garnish with scallions and sesame seeds. 

 

Print

Sesame broccoli

Ingredients

  • broccoli spears
  • sesame seeds
  • sesame oil
  • soy sauce

Instructions

  1. Preheat broiler to high.

    Toss broccoli spears with sesame oil. 

    Spread in shallow pan. Drizzle with soy sauce and sprinkle with sesame seeds

    Broil for six minutes or longer, until broccoli is slightly charred. 

Print

Spicy Chili Verde

You can decrease the heat by seeding the peppers, using fewer habañeros, or substituting some milder pepper. It does get less spicy as it cooks, so don't be alarmed if you make the salsa and it's overwhelming!

Ingredients

  • 5 lbs pork shoulder
  • salt and pepper
  • oil for cooking
  • 2 cups chicken broth or beer (optional)

For the salsa verde:

  • 4 Anaheim peppers
  • 2 habañero peppers
  • 4 jalapeño peppers
  • 4 medium onions, quartered
  • 12 tomatillos
  • 1 head garlic, cloves peeled or unpeeled
  • 1 bunch cilantro

For serving:

  • lime wedges
  • sour cream
  • additional cilantro for topping

Instructions

  1. Preheat the broiler.

  2. Pull the husks and stems off the tomatillos and rinse them. Cut the ends off all the peppers. Grease a large pan and put the tomatillos, peppers, and onions on it. Broil five minutes, turn, and broil five minutes more, until they are slightly charred.

  3. When they are cool enough to handle, you can at this point remove the seeds from the peppers to decrease the spiciness, if you want. If you roasted the garlic in its peel, just squeeze the insides out and discard the peels.

  4. Put the tomatillos, peppers, garlic and onions in a food processor or blender with the garlic and cilantro. Purée.

  5. In a heavy pot, heat some oil. Salt and pepper the pork chunks and brown them in the oil. You will need to do it in batches so the pork has enough room and browns, rather than simmering.

  6. When all the meat is browned, return it all to the pot and add the puréed ingredients.

  7. Simmer at a low heat for at least three hours until the meat is tender. If you want thinner chili verde, stir in the chicken broth or beer. If you don't want the pork in large chunks, press the meat with the back of a spoon to make it collapse into shreds.

  8. Spoon the chili verde into bowls, squeeze some lime juice over the top, and top with sour cream and fresh cilantro.

 

Print

Damien's margaritas

Ingredients

  • 1 cup sugar for simple syrup
  • sugar for glasses
  • kosher salt or sea salt for glasses
  • white tequila (we like Lunazul Blanco)
  • triple sec
  • lime juice

Instructions

  1. First make the simple syrup, and allow time for it to cool.

    Combine the sugar with a cup of water in a small pot and simmer, stirring, until it is clear. Let cool. Damien puts it in a mason jar and refrigerates it.

  2. Prepare the glasses. Mix sea salt or kosher salt and sugar in a saucer and add a little lime juice to wet it. Rub a lime wedge along the edge of the glass and roll it in the salt and sugar mix.

  3. To make the margaritas, put some ice cubes in a cocktail shaker or mason jar. Add three parts tequila, two parts lime juice, one part Triple Sec, one part simple syrup. Shake until the lid gets cold. Pour the liquid into prepared glasses.