Be patient with priests, but not with clericalism

The National Catholic Reporter has published a strange story about what happens to a parish when arrogant, ultra-trad priests move in and start making the church over in their own image. I say it’s a strange story because it’s hard to tell exactly what happened. Some of the details seem damning — book burnings, secrecy around finances — but others sound like they might be innocuous (oh no, incense?) or even commendable.

The pastor, for instance, is accused of bringing the Eucharist to a sick parishioner rather than letting a lay minister do it. Maybe that was an example of the priest trying to control everything, or maybe it was an example of the priest trying to serve his flock because that’s his job.

Let’s assume for a moment that what the article describes really is part of the great traddening of the Church, wherein rigid hardliners bulldoze over their goodhearted congregation and drive out love and tolerance with inflexibility and retrograde thinking. That is a thing that happens; I’ve seen it.

I’m also old enough to remember priests doing something very similar to our local church. Only they weren’t ultraconservative; they were ultra liberal. In a very short time, they laid waste to building and to the liturgy, removing the ornate crucifix and replacing it with a modernist corpus sans cross dangling in midair. They had clown masses and balloon masses, and they taught frank heresy in the school, in marriage preparation, and from the pulpit.

They tore the tabernacle off the wall and reinstalled it somewhere out of sight. And — I remember this so clearly — there had been a lovely midnight blue half-dome wall decorated with golden stars behind the altar. This, they painted over, and made it flat beige.

I was only a little kid at the time. I knew my parents were upset about something or other at church, but most of the changes went over my head. But when they took away the golden stars, it felt unforgivable. Why would they do such a thing? Who would want that?

Someone must have wanted it, and the more profound changes it symbolized, but many more did not, and I was not the only one who felt dismayed and betrayed. My parents, fairly new Catholics themselves, did their best to push back against the most egregious changes that were so abruptly imposed, but after they were kicked off parish groups for the crime of adhering to basic doctrine, they eventually gave in and found a new place to worship, where things weren’t perfect, but at least they weren’t bonkers.

I wondered how many others did the same, but ended up outside the Catholic church — not so much because they didn’t like the way things were, but because the people making the decisions clearly didn’t care what they needed. They were there not to serve, but to exert control.

Read the rest of my latest for The Catholic Weekly. 

 
DAlanHirt, CC BY-SA 3.0, via Wikimedia Commons

10 ways to let the pandemic shape your Lent

Didn’t we just have Lent? Aren’t we going through it still?

It comes as a shock every year when I look at the calendar and see that it’s almost Ash Wednesday; but this year feels especially unreasonable. The pandemic and all its wretched offspring have made most of 2020 and all of the new year feel so very penitential.

Almost everyone I know has lost someone to COVID. And we’ve lost so many other things that make life pleasant and rich: Eating together, gathering with friends, traveling, visiting family. Many of us can’t even go back to Mass yet. Adoration isn’t safe; confession takes massive planning and coordination. Weddings and other sacraments have been postponed or sadly muted. Even if we haven’t lost anyone we love, we have all lost so much.

So when I think about what we will do for Lent this year, I feel dull and discouraged. What to do? I know intellectually that people throughout history have suffered through much tougher times, but that doesn’t make it easier to muster up any enthusiasm for the coming season of penitence.

The only sensible plan I can think of is to accept that the pandemic is going to make things different this year, and to lean into that. To try to accept our situation as a gift from God, and to use the pandemic as a framework for Lent.

Read the rest of my latest for The Catholic Weekly.

 
Image by mfbj from Pixabay

Friday Night Mandatory Lent Film Party, 2021 edition

During Lent this year, our family be doing the same thing we did last year: Going screen-free from 7-9 PM, except on Fridays, when we will come together to watch an edifying, well-made movie, preferably with some spiritual theme. The kids were not crazy about this idea, but they ended up liking some of the movies in spite of themselves, and we had some good conversations even about the ones they didn’t like. 

Our proposed watch list for this year includes some that we didn’t get around to last year, and a few new ideas:

Fátima (2020) I don’t think much of Barbara Nicolosi’s work in general, but Steve Greydanus found this movie an improvement over previous movies about Fatima, and it sounds like the didn’t go all oogy-boogy with special effects. 

 

Ushpizin (2004) My mother was always begging and pleading with everyone to watch this movie, and I never got around to it. It looks really worth while. 
Synopsis from Rotten Tomatoes:

Moshe (Shuli Rand) and Malli (Michal Bat-Sheva Rand), an Orthodox Jewish couple in Jerusalem, are childless and without means to celebrate the weeklong holiday of Succoth. After much prayer, they receive unexpected money, and Moshe is told about an abandoned shack where he and Malli can properly deprive themselves and receive guests. However, they are visited by two ex-convicts with an unexpected link to Moshe’s past, and the celebration becomes a series of emotional trials.

 

The Keys To the Kingdom
Synopsis from imdb:

A young priest, Father Chisholm is sent to China to establish a Catholic parish among the non-Christian Chinese. While his boyhood friend, also a priest, flourishes in his calling as a priest in a more Christian area of the world, Father Chisholm struggles. He encounters hostility, isolation, disease, poverty and a variety of set backs which humble him, but make him more determined than ever to succeed. Over the span of many years he gains acceptance and a growing congregation among the Chinese, through his quiet determination, understanding and patience. 

 

 

Calvary Definitely just for the oldest kids.

Silence Also for the oldest kids.

Of Gods and Men. Somehow this completely passed me by when it came out in 2010. Synopsis:

“Eight French Christian monks live in harmony with their Muslim brothers in a monastery perched in the mountains of North Africa in the 1990s. When a crew of foreign workers is massacred by an Islamic fundamentalist group, fear sweeps though the region. The army offers them protection, but the monks refuse. Should they leave? Despite the growing menace in their midst, they slowly realize that they have no choice but to stay… come what may. This film is loosely based on the life of the Cistercian monks of Tibhirine in Algeria, from 1993 until their kidnapping in 1996.”

The Passion of Joan of Arc, maybe?? This one looks pretty bonkers but gorgeous. One kid is taking a film class in high school and the other got a subscription to the Critereon Collection for Christmas, so there has been some Widening Of Horizons lately, and I think a silent movie might be well received. 

Fiddler on the Roof. This one doesn’t uhhh quite fit in with the others, but we haven’t seen it in ages and ages, and nobody’s ever in the mood to start it. I think the older kids remember it as mostly a tragedy, which is certainly is not. I like having a lot of options, so we can choose something that makes sense at the time. 

A Hidden Life (although, three hours, I dunno!)

The Young Messiah 

Paul, Apostle of Christ. Less excited about this one, but it’s supposed to be pretty solid. 

Millions. A bit of stretch. We saw this movie years ago and I remember thinking, “What the hell was that?” But it was interesting, probably worth another watch. Same director who did Trainspotting and Slumdog Millionaire.

Other possibilities:

Beckett or A Man For All Seasons, but probably not both. I actually bitterly disliked both these movies when I was young, but I should probably give them another viewing as an adult. 

Song of Bernadette I’ve still never seen this movie. I have less and less patience for Hollywood Catholicism, but I’m willing to be talked into it, especially since this list needs more movies that the younger kids can watch.

Well, that should be enough to keep us busy. 

Here’s my reviews for the movies we watched last year:

I Confess

The Robe

The Trouble With Angels

Babette’s Feast

Lilies of the Field

We also watched The Miracle Maker, but I don’t seem to have reviewed this one. We thought it was weird but powerful, and we overall gave a thumbs-up to the portrayal of Jesus. 

(The Passion of the Christ) We didn’t watch this one, but I did write a review of it a few years ago.

 

NH Reporter: Legion school sheltered several more abusers than originally reported

The Legionaries of Christ acknowledged in a 2019 report that it had two sexual abusers in its ranks in NH, for a total of four in all of North America. But according to police records, at least four other abusers were reported in Center Harbor, NH, which was home to an all-boys Legion school. The chief of police in Center Harbor also believes the Legion habitually moved the accused out of the country to avoid investigation.

The founder of the school only notified state investigators about one abuse allegation after he became aware journalists were talking to the victim. 

Read the entire story with extensive original reporting by my husband, Damien Fisher, at NHReporter.com.

***

Related: A year ago, we reported on how the Legion lied to police when a victim reported abuse to them, and how they classify criminal abuse as “boundary violations” to make it seem like they have fewer abusers in their ranks than they really do.

 

Photo: Immaculate Conception Apostolic School in Center Harbor, NH. Photo copyright Damien Fisher

 

Movie Night with the Fishers: The podcast returns!

Believe it or not, not our podcast is back!

After a horribly long hiatus, Damien and I have started recording weekly podcasts again. We still begin by pouring a drink, and it’s still politics-free, but we’ve tightened it right up, and now the entire podcast is about movies. Although we have very disparate tastes, we’re willing to watch just about anything together, as long as it’s not boring. And if it is boring, we want to talk about why. 

The episodes we’ve recorded so far are double headers, in which we discuss two movies that are linked in some way. Episode one covers Moonstruck and The Quiet Man, hoo-de-hoo-hoo! Just in time for Valentine’s Day.

The full episode is available to anyone who pledges $1 a month or more through Patreon. I sent the link to patrons earlier today. If you’re a patron and didn’t get the link, please let me know! If you’re not a patron, well, my goodness. It’s so easy and so cheap. 

Why is the podcast just for patrons? 
I wrote out and deleted a long explanation about how awesome I am and how awesome you are for helping me be this awesome, but nobody needs that. Basically, a dollar a month (or more! or more!) goes a long way to helping our family stay afloat and helping me stay independent so I can write what I want, for better or worse. And yes, you are awesome, and have been for a long time. 

 

 

 

The Britney Spears documentary is ambiguous but not (very) exploitative

The New York Times documentary on Britney Spears isn’t about her music. It’s not even entirely about Britney Spears. “Framing Britney Spears” is largely about the media, and the people who consume it. I watched to see if the Times could thread that needle, honestly critiquing media exploitation without being exploitative itself. I’m not sure if they pulled it off. 

The Times chose to tell her story now because she is in the midst of a long legal battle with her father over her conservatorship, by which Jamie Spears together with an attorney with the Dickensian name of “Wallet” has controlled almost every aspect of his daughter’s life since 2008. Such legal arrangements are usually made for elderly or infirm people who can’t be trusted to care for themselves or their money. Spears is 39. 

It is beyond dispute that her legal situation is odd. Her father, who was largely absent through her young adulthood, petitioned for legal control of her affairs after her series of public breakdowns; but the conservatorship continues even after Spears’ celebrated comeback and lucrative residency in Las Vegas. The lawyer Wallet petitioned the court to increase his share of her earnings, arguing that the conservatorship should be considered “more of a hybrid business model.” 

In other words, she is well enough to perform and make money hand over fist, but not well enough to decide what to do with that money. (Six days after the documentary first aired, Spears won a small concession concerning investment powers; but the bulk of financial control remains in her father’s hands. Another hearing is scheduled for next month, and Spears is expected to continue petitioning the court to remove her father as conservator.)

Most Americans are familiar with Britney Spears’s story: A small-town girl with a big voice is hurtled into fame, and she soon emerges from the safe and shiny world of “The Mickey Mouse Club”and uses every means but skywriting to announce that she is now a sexy and powerful woman in control of her own destiny. The world eagerly responds by alternately slut-shaming her and demanding more details about her breasts, her virginity, her sexual conquests. 

Lit by a constant strobe of camera flashes, she has an excruciatingly public romance and rift with Justin Timberlake, marries dancer Kevin Federline, has a baby and then another baby, checks in and out of rehab, divorces, shaves her head, attacks a paparazzo with an umbrella and is involuntarily committed to psychiatric care. It is a Russian novel of a life, lurid, pathetic, savage and ridiculous, and as it plays out it is played for laughs, with the whole world apparently in on the joke of this lunatic star who can’t seem to get it together just because everyone is watching her fail. 

I remembered all the details of her coming apart, but I gasped when I saw the clip of the game show “Family Feud” in the documentary. Contestants are asked to list things that Spears had lost that year, and the crowd laughs and cheers when they offer answers like “her hair,” “her dignity,” “her marriage,” “her mind.” It is breathtakingly cruel. And I remember how those who defended her were mocked, as well. 

There is no doubt that the media—invasive and predatory tabloids, as well as allegedly respectable journalists—did their best to destroy Britney Spears for ratings. It does not appear that she ever had anyone willing and truly able to defend her, or even to be fair to her. This documentary strives mightily to do both. 

Read the rest of my review for America magazine. 

Image: Screenshot from “Framing Britney Spears” on Hulu

What’s for supper? Vol. 241: What gets blossomed next?

And a happy Friday to you, week who just about killed us. We’re very glad most of the kids are back in school in person, but YEESH. We Fishers do not excel at transitions; we certainly do not. It didn’t help that we had lots of Nighttime Diabetes Excitement, which is one of my least favorite kinds of excitement. 

Pretty good food, though. Here’s what we ate this week:

SATURDAY
Meatball subs

I always say “nothing to report” when I make meatballs, but guess what? I have something to report! I have been under seasoning them. I bumped up all the seasoning by maybe 20%, and then I added a healthy glug of red wine. So nice! Just a little more savory and rich. I didn’t take a photo, possibly because of being busy eating.

I used the leftover sauce from Friday’s spaghetti with Marcella Hazan’s magical sauce. And that was a good meal. 

SUNDAY
Hot chicken wings, beer brats, bloomin’ onions, a vast assortment of crunchy snackeroos and dips

Super Bowl food! Damien made his easy peasy hot chicken wings with blue cheese dip, and lots of beer brats with onions three ways (cooked in beer with onions and served with sautéed onions and raw onions); and, fearing that wasn’t enough onions, I made three bloomin’ onions. 

The hot wings were fantastic, as usual. Damien used full wings, rather than wingettes (gosh I hate that word), which I actually prefer. 

The bloomin’ onions were probably more fun to make than they were to eat. People were obliging, but we only ended up eating about half. I guess I had it in my head that it was a party since it was the Super Bowl, so I made three giant onions. 

Here I am demonstrating the lovely job my little onion blossomer does:

I didn’t show this part, but because the onion sits on a little base that’s lower than the blades, the “petals” are still attached at the root end when you take it off the cutter, which is how you can fry the onion all in one piece.  Now I’m wondering what else I can use this device to cut. Definitely a cantaloupe. We will have melon blossoms come summer, let me tell you, with little berries here and there. And maybe . . . potatoes! I’m seriously considering making some deep fried potato blossoms for Valentine’s Day.

And I’m almost ashamed to tell you this, but what I really want to try is a pork blossom. I’ll get a nice piece of lean, boneless pork, maybe marinate it for a while, and then freeze it for an hour or two to firm it up, and then . . . VOOM. Pork blossom. I guess I could deep fry if after that.  THIS IS BIG BRAIN TIME, EVERYBODY. I feel like there is some disadvantage to my plan, or some wrinkle I’m not anticipating, but I also feel like it’s going to happen anyway. 

I took so many damn pictures of these onions at various stages, I might as well share them.

Onions in ice water, firming up:

Onions coated in seasoned flour:

Onions coated in seasoned flour, then dipped in egg batter, then seasoned flour again, waiting for the oil to heat up:

Onion merrily frying in oil:

You have to fry them upside down first, shoving them down pretty hard in the pot to force the petals open; then flip it over and finish cooking it right side up. Then you can pull it out . . . 

drain it, and set it on a plate with a little dish of sauce.

Then you pull the petals off and dip. 

I used the flour, batter, and sauce recipes on this page, but next time I make this, I’ll use more ketchup and less horseradish in the sauce, which tasted a bit harsh. A bloomin’ onion should be nothing but fun and delight, no harshness at all. 

MONDAY
Turkey bacon avocado wraps; leftovers

I figured there would be lots of leftovers, and I was very right. So we had what passed for a light meal (supplemented by wings and brats): Spinach wraps, deli turkey, bacon, avocado, and Swiss cheese, with honey mustard dressing.

I don’t know why wraps feel like more of a treat than sandwiches, but they do. Maybe because I always used to order one after giving birth, and I associate them with having room service (and that first meal you eat after you have a baby is just indescribably delicious). Now I just need my own chipped ice machine and I can live that swanky hospital life every day. 

TUESDAY
Golden rice with salmon; egg rolls

New recipe. Frozen salmon is actually fairly cheap if you’re not making a giant slab of salmon your main course. We didn’t have any furikake. I don’t even know what furikake is (okay, I looked it up, and it sounds neat), but I thought the rest of it sounded delicious enough that we could limp along without it. 

Alas, this dish was not a hit, despite lots of fresh ginger and garlic and both parts of the scallion. You cook the rice, then coat it with egg yolk before stir frying it.

Also you fry up the egg whites in the pan separately and then add them into the rice. This recipe has an awful lot of putting things into the pan and then taking them out again and then adding them back in, then making a little space in the middle of the thing you’re cooking and cooking something else in there, and then combining it with the other thing . . . to be honest, I was a little relieved that it wasn’t a popular dish, because it was too much work and I don’t want to do it again!

It wasn’t bad, just bland. Needed furikake, no doubt. I also crowded the pan when cooking the salmon, so the fish part was kind of soggy, rather than crisp and toasted, which is sad. We ended up adding soy sauce and/or hot sauce. I did like the egg-coated rice, and will probably adopt that for another recipe. It gave the rice a nice richness, plus of course a cheery yellow color. And I did like the addition of the fluffy egg whites in with the rice. 

WEDNESDAY
Chicken shawarma

I was going to make this over the weekend, but it seemed like everyone needed cheering up mid-week, so I made shawarma, which everyone loves. 

We had these cute little mini pita breads, which aren’t really better than normal pita, but they are cute. Tons of various kinds of olive, feta, cucumbers and tomatoes, parsley, yogurt sauce. So much garlic in everything, my lips were fizzing. So good. 

I usually put the onions in with the chicken to marinate, but I just didn’t feel like dealing with onions first thing in the morning, so I just spread them over the chicken right before I cooked it, and it turned out fabulous.

Probably do it that way from now on. There is plenty of flavor in the meat, and I liked having the onions a bit more crisp. 

THURSDAY
Pork nachos

Another successful meal that I decided on at the last minute. I’ve made John Herreid’s carnitas many times, and everyone likes them, but I was going to be driving around all day, so I chunked a piece of fatty pork into the Instant Pot with a bottle of Mexican coke, some cinnamon sticks, a quartered orange, some bay leaves, a splash of canola oil, and tons of oregano, salt, and pepper, and pressed the “meat” button. This still cracks me up. YOU MAKE MEAT NOW. *boop*

It cooked it on high pressure for 35 minutes, and then I left it on warm for a few hours until dinner, when I took the meat out and shredded it, then spread it over tortilla chips and sprinkled it with shredded cheese, and broiled it.

My land, it was good. Really tasty and tender, middling spicy and warming but not too sweet, with no need to add additional seasoning. I had mine with scallions and sour cream.

FRIDAY

I think we are having migas. The kids are having their Valentine’s Parties at school, so I’m hoping they’ll be full of hygienic store-bought individually wrapped treats and won’t care very much that it’s migas for supper, which they don’t like because they are culinary fools. 

(Pictured: Past migas)
I may make some beans and rice, but then again, I may not. Maybe I’ll just have some Pixy Stix.

Hey, don’t forget to leave your suggestions for what gets blossomed next around here! Although we all know it’s going to be a potato. (And yes, I looked up “getting blossomed” on Urban Dictionary to make sure it’s not a kink of some kind. It is not.)

Here’s the recipe cards!

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. 

 

Print

Hot chicken wings with blue cheese dip (after Deadspin)

Basic, tasty hot wings with blue cheese sauce

Ingredients

  • chicken wingettes
  • oil for frying

For the hot sauce:

  • 1/2 cup butter
  • 1/8 cup tabasco sauce
  • 1/8 cup sriracha sauce
  • salt
  • vinegar (optional)

Blue cheese sauce:

  • sour cream
  • blue cheese
  • optional: lemon juice, mayonnaise
  • celery sticks for serving

Instructions

  1. Fry the wingettes in several inches of oil until they are lightly browned. Do a few at a time so they don't stick together. Set them on paper towels to cool.

  2. Melt the butter and mix together wit the rest of the hot sauce ingredients. Toss the wings in the hot sauce.

  3. Mix together the sour cream and crumbled blue cheese. Use a food processor or whisk vigorously to break up the blue cheese. You can add lemon juice or a little mayonnaise to thin it.

  4. Serve with blue cheese dip and celery sticks.

 

Print

Chicken shawarma

Ingredients

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

Instructions

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

  2. Preheat the oven to 425.

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

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

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

 

Print

Yogurt sauce

Ingredients

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

Instructions

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

 

 

NH Judicial Vicar sues Michael Voris for “recklessly false statements”

According to NHReporter:

Judicial Vicar Rev. George de Laire filed a federal lawsuit against the far-right news outlet Church Militant this week, claiming the outlet published “recklessly false” statements about de Laire after a notorious radical sect was disciplined by the New Hampshire diocese.

Gary Michael Voris, who goes by Michael Voris in his internet videos, runs Church Militant, a website that reports on Catholic news and politics. The outlet published videos and articles calling de Laire “emotionally unstable,” stating de Laire is incompetent, and implying he’s corrupt, according to the lawsuit filed in the United States District Court in Concord on Friday.

Michael Voris and Church Militant have a long history of targeting Fr. de Laire after he began working with the diocese to try to bring the Slaves of the Immaculate Heart of Mary into compliance with Rome.

Damien Fisher broke the story with exclusive details and background at NHReporter.  Read the rest here. 

Disclosure: Damien Fisher is my husband. I did not work on this story with him.

Photo of Voris by Clarissa Swan, CC BY-SA 4.0, via Wikimedia Commons

What’s for supper? Vol. 240: If I’m going to eat salad…

This week’s menu was designed with weight loss in mind. All you have to do is completely avoid these seven meals, and the pounds will simply melt away, ho ho ho.

Here’s what we had:

SATUDAY
Monte Cristo sandwiches with honey

I’ve tried croque monsieur sandwiches, which are similar, except they have a cheese sauce on the outside, and I thought they were kind of gross. These are also ham and cheese but dipped in seasoned egg before frying, so they are hearty but not gloppy.

Some people serve these with powdered sugar and I just couldn’t get my brain to accept powdered sugar that close to mustard. But I did drizzle my sandwich with honey, and that bridged the gap between sweet and savory very nicely.

I didn’t invest in gruyere, but just bought a bunch of Swiss. I did buy a nicer ham and some niceish bread. So I spread mustard on one slice and mayo on the other, then cheese, ham, and more cheese, and you dip the whole thing in beaten eggs, then fry in plenty of butter. I thought they were delicious, definitely more of a treat than plain old grilled ham and cheese.

Jump to Recipe

I feel like I must have served a side dish. Maybe an apple? 

SUNDAY
Cheesy pepperoni chicken breast rolls, french bread

Love making keto recipes and then baking four loaves of french bread to go with it. 

The chicken turned out fine. It tasted like exactly what it was: Chicken breasts cut in half, pounded thin, and rolled up around pepperoni and mozzarella, then baked with marinara sauce. I have a very nice picture of it, where you can really see how the pepperoni is peeking out from inside the cheese layer and it’s all wrapped up in chicken breast, but a little bird tapped me on the shoulder and said, “Simcha, that’s not pepperoni chicken. That is yoni chicken.” And the bird was right. So here’s a different picture instead, without so much sacred feminine in it.

As you can see, I secured the chicken with a wooden skewer to keep it in place, and that worked fine. Oh, I guess I sprinkled a bunch of fresh-grated parmesan on top before baking. I covered it with tin foil for most of the baking time, then took it off toward the end. 

It was pretty quick to make, and if I were ever going to attempt to fuel a work crew for hammering out a tunnel through a mountain, and they needed a lot of protein and calories, I would definitely make it again. But not otherwise. It was just too . . . HERE, MEAT.

I don’t know. I like meat, but I don’t need a wall of meat. 

Sophia was interested in learning how to make bread, so I mostly just advised her while she made this easy french bread recipe. 

Jump to Recipe

Turned out great! It’s a wonderful feeling, knowing you can make a decent loaf of bread.

MONDAY
Sausage, egg, and cheese sandwiches on bagels

Nothing to report. We were out of butter, so I fried the eggs in oil, which does make the whites bubble up a bit more, and gives them a neat little crust.

Everyone was pretty excited about the orange juice. 

TUESDAY
Hamburgers, veggies and dip

Nothing to report. Ground beef was on sale because of the Super Bowl, so the burgers were Rather Large. I did manage to serve broccoli before it went bad, which is the first time in months. I throw out broccoli like it’s my job.

We also had chips, but I heroically abstained from eating any. Just kidding! I ate them before I took the picture. 

WEDNESDAY
Buffalo chicken quesadillas, guacamole and chips

Something a little different. I bought a few bags of frozen buffalo chicken tenders (also on Super Bowl sale) which I cooked and cut into strips and fried in quesadillas with cheddar cheese. I was going to sprinkle in some crumbled blue cheese, but do you know, it’s really hard to tell if very old blue cheese is too old or not, so I made a few people smell it and then threw it away. 

I also chopped up a bunch of scallions but then randomly got mad and didn’t feel like adding them. I still wanted to get blue cheese in there, so I added some blue cheese dressing to some sour cream, and it was . . . not actually delicious. Maybe I just don’t like blue cheese, I don’t know. 

Anyway, ths quesadillas variation was very tasty and I will definitely make it again.  Look, you can see my pretty new flower-shaped dishes! I found a set of 8 in various sizes at the Salvation Army. Some are white, some are green, and some are yellow. 

Made a ton of guacamole (avocados 49 cents, courtesy of football!)

Jump to Recipe

and everyone was happy. 

THURSDAY
Chicken salad with feta, green apples, red onions, and candied walnuts

The original plan for this meal was a nice salad with chicken, blueberry, feta, red onions, and almonds. I get to the store and they are all out of blueberry. Fine, we decide to have green apples instead. A child earnestly requests croutons, and I agree, because I’m feeling bad about the blueberries. Oh no, all the old bread is moldy! This salad is going to be a salad of sadness! I realized we had tons of walnuts in the house from Christmas treats I never got around to making, so I made candied walnuts.

Jump to Recipe

Very simple recipe — you just stand there stirring walnuts, butter, and sugar in a pot until the butter and sugar melt and coat the nuts, and then you spread it in a pan and break it up so they don’t clump, and that’s it. It turns out this takes KIND OF A LONG TIME if you’re sextupling the recipe. But they turned out great. 

These would be useful for any number of salads, or just for snacking on, and you could fiddle with the seasonings and add chili powder or cinnamon or whatever. 

Look how pretty the salad was! 

I had mine with balsamic vinegar. Very filling. If I’m going to have a salad for dinner, there has to be serious detritus at the bottom of the plate.

FRIDAY
Marcella Hazan’s red sauce with spaghetti

The real reason I wanted to make this is so I could get a second giant can of whole tomatoes and make some stilts for Corrie. Because we need more clomping and falling down, I don’t know. We used to have giant coffee cans in the house all the time, used mainly for stilts, banks, and crayon cans. The smells of crayons and coffee are forever wedded in my head. 

If you haven’t tried this sauce yet, I beg of you. The time has come. It has three, count ’em, THREE ingredients, plus a pinch of salt; it requires no skill, and it tastes like you slaved over it for hours. The recipe says to take out the onion before serving, but we have at least one kid who prefers to keep the onion, for purposes of devouring it whole.

Jump to Recipe

Oh, here’s my post with four recipe ideas for your Super Bowl party which you are having with people who already live in your house! Sausage rolls, potato tornados, a deli meat sandwich bake, and hot wings with blue cheese (if of course you like blue cheese). 

Here’s the recipe cards for the week.

Print

Monte Cristo sandwiches

Ingredients

  • 2 slices sturdy white bread
  • 4 slices cheese (gruyere is traditional, but use what you like)
  • 3 slices ham
  • mayonnaise
  • mustard
  • egg
  • salt and pepper
  • butter for frying
  • honey for serving

Instructions

  1. Beat up the egg and add a little salt and pepper.

  2. Spread one slice of cheese with mayonnaise and one with mustard. Make a sandwich with cheese, then ham, then cheese.

  3. Dip the entire sandwich in the beaten egg.

  4. Fry the sandwich in butter, turning once.

  5. If the cheese isn't completely melted, slide it into the oven for a few minutes.

  6. Drizzle with honey and serve.

Print

French bread

Makes four long loaves. You can make the dough in one batch in a standard-sized standing mixer bowl if you are careful!

I have a hard time getting the water temperature right for yeast. One thing to know is if your water is too cool, the yeast will proof eventually; it will just take longer. So if you're nervous, err on the side of coolness.

Ingredients

  • 4-1/2 cups warm water
  • 1/4 cup sugar
  • 2 Tbsp active dry yeast
  • 5 tsp salt
  • 1/4 cup olive or canola oil
  • 10-12 cups flour
  • butter for greasing the pan (can also use parchment paper) and for running over the hot bread (optional)
  • corn meal for sprinkling on pan (optional)

Instructions

  1. In the bowl of a standing mixer, put the warm water, and mix in the sugar and yeast until dissolved. Let stand at least five minutes until it foams a bit. If the water is too cool, it's okay; it will just take longer.

  2. Fit on the dough hook and add the salt, oil, and six of the cups of flour. Add the flour gradually, so it doesn't spurt all over the place. Mix and low and then medium speed. Gradually add more flour, one cup at a time, until the dough is smooth and comes away from the side of the bowl as you mix. It should be tender but not sticky.

  3. Lightly grease a bowl and put the dough ball in it. Cover with a damp towel or lightly cover with plastic wrap and set in a warm place to rise for about an hour, until it's about double in size.

  4. Flour a working surface. Divide the dough into four balls. Taking one at a time, roll, pat, and/or stretch it out until it's a rough rectangle about 9x13" (a little bigger than a piece of looseleaf paper).

  5. Roll the long side of the dough up into a long cylinder and pinch the seam shut, and pinch the ends, so it stays rolled up. It doesn't have to be super tight, but you don't want a ton of air trapped in it.

  6. Butter some large pans. Sprinkle them with cornmeal if you like. You can also line them with parchment paper. Lay the loaves on the pans.

  7. Cover them with damp cloths or plastic wrap again and set to rise in a warm place again, until they come close to double in size. Preheat the oven to 375.

  8. Give each loaf several deep, diagonal slashes with a sharp knife. This will allow the loaves to rise without exploding. Put the pans in the oven and throw some ice cubes in the bottom of the oven, or spray some water in with a mister, and close the oven quickly, to give the bread a nice crust.

  9. Bake 25 minutes or more until the crust is golden. One pan may need to bake a few minutes longer.

  10. Run some butter over the crust of the hot bread if you like, to make it shiny and even yummier.

 

5 from 1 vote
Print

White Lady From NH's Guacamole

Ingredients

  • 4 avocados
  • 1 medium tomato, diced
  • 1 medium jalapeno, minced
  • 1/2 cup cilantro, chopped roughly
  • 1 Tbsp minced garlic
  • 2 limes juiced
  • 1 tsp chili powder
  • salt and pepper
  • 1/2 red onion, diced

Instructions

  1. Peel avocados. Mash two and dice two. 

  2. Mix together with rest of ingredients and add seasonings.

  3. Cover tightly, as it becomes discolored quickly. 

 

Print

Candied nuts (walnuts or pecans)

Ingredients

  • 6 cups nuts, whole or in large pieces
  • 1-1/2 cups white sugar
  • 6 Tbsp butter

optional:

  • any spices or seasonings, you want: cinnamon, cayenne pepper, etc.

Instructions

  1. Line a large pan with parchment paper.

  2. Put all ingredients in a heavy pot and cook on medium, stirring frequently, until the butter and sugar are melted together and the nuts are all coated. Be careful not to let them burn.

  3. Pour the sugared nuts onto the prepared pan and immediately break them up so they don't clump. Let them sit for several minutes so the sugar coating hardens.

  4. Eat immediately or store them in an airtight container for several weeks.

 

Print

Marcella Hazan's tomato sauce

We made a quadruple recipe of this for twelve people. 

Keyword Marcella Hazan, pasta, spaghetti, tomatoes

Ingredients

  • 28 oz can crushed tomatoes or whole tomatoes, broken up
  • 1 onion peeled and cut in half
  • salt to taste
  • 5 Tbsp butter

Instructions

  1. Put all ingredients in a heavy pot.

  2. Simmer at least 90 minutes. 

  3. Take out the onions.

  4. I'm freaking serious, that's it!

How to clean up, according to my kids

We have a small house, by American standards. It’s about 1500 square feet, and 11 people live and move and have their being, and all their stuff, inside those walls. The trick to surviving and thriving in such limited quarters is to clean and organize assiduously. Assiduously, I tell you! This will require all family members to pitch in and do their fair share.

Does this happen? Well, I’ll tell you.

I’ll tell you.

My children care deeply about cleanliness. Or, at least, they have some very deep feelings about cleaning. I’ve been watching them in action, and I’d like to share with you some of the ways they manage their responsibility.

How to wash the dishes

If you’re overwhelmed by the massive heap of miscellaneous pots, pans, bowls, plates, and utensils, it will become easier to tackle the job if you stop and organize things first.

This is the last thing you want. Your goal, as with all cleaning projects, is not to end up with a tidy space, but to assemble evidence for the cosmos that you’ve been grievously wronged; so it’s best to make the job as unmanageable as possible.

Turn up your worst music, angrily tear open the dishwasher and begin cramming dirty dishes into it in this order: A single butter knife, a giant mixing bowl with onion skins clinging to it, a set of measuring cups still on the ring, the last remaining special blue glass from Mexico that your mother got from her sister for a wedding present; an iron frying pan, a novelty plastic souvenir cup that always flips over and fills up with soapy water, and another butter knife. I guess this basting brush with glue on it.

And that’s it. If you can find a pot with eggs burned onto the bottom, cram this down over everything else to seal in the doom and prevent the spray arm from spinning. If you’re out of dish soap, squirt some shampoo in there. It’s probably fine. How are you supposed to know, sheesh? Close the door, press ‘start’, and remind yourself that the reason the counter top is still crowded with dirty dishes is because you never asked to be born anyway, so how is this possibly your responsibility?

Read the rest of my latest for The Catholic Weekly. 

Image: Pieter Brueghel the Elder, Public domain, via Wikimedia Commons