On disenfranchisement and community

The question of felony disenfranchisement is in the news again. Depending on what state you’re in, if you commit a certain class of crime, you may be prohibited from voting even after you serve your time, sometimes for the rest of your life.

I won’t go into the particulars of the specific question in the news, because, as is so often the case, the really interesting part is how the law plays out in the life of actual people.

If you had asked me in the past, I’d probably have said that it only seems fair. I would have said that if you don’t want to play by the rules, then you shouldn’t get to be involved in any part of the process of making the rules; and that’s what voting is, I would have said: Getting to choose who makes the rules. That’s what it means to live in a democracy.

I think differently now, about a lot of things. Specifically about felony disenfranchisement, I began to change my mind when I heard a man tell his personal story. He said that when he emerged from prison after a long sentence for a felonious crime, he was a different man.

What he had done in the heat and foolishness of youth, he regretted every day of his life since then. It was right and just that he be punished; he accepted this. But when he emerged from prison in an election year, everyone around him was busily making plans and arguing and getting involved . . . and he was out.

It wasn’t just that this was unpleasant. It struck him to the heart. He felt that he was being placed outside the realm of human activity, and it changed how he thought of himself as a human. He was being told that no one expected him to act like a regular citizen. And so he didn’t. He began to fall back into petty crime, mugging and robbing and fighting.

A complex story, to be sure. No one thing is ever to blame for the actions of a human being with free will. But I was struck in a brand new way by how wounded was his sense of self by being excluded from this right, and how directly his sense of self affected his sense of self as part of the community. If you’re not part of a group, why should you act as if you are? You’d look like a fool.

There was a law that said he didn’t have a stake who represented him, and he took that to heart, and began once again to treat his fellow man as if they were not connected — and everyone suffered. He took it personally, and he acted out personally.

And in a way, it was reasonable to do so, because living in a community is a personal thing, which means that being made to feel like you’re not part of the community is also a personal thing.

These past few months, the daily news has been an absolute firehose of larger-than-life events. Topics of life and death importance; issues that strike at the very heart of what it means to be a citizen, a Christian, a human.

When I sit down to write, I am overwhelmed with helplessness at what one can possibly say, when everything that’s going on is so huge. And at the same time, the misunderstandings and dishonest discourse about these issues have also been huge, and hugely alienating.

People do not wish to understand each other; they only wish to rule over each other. And as someone who doesn’t wish to triumph or be triumphed over, I feel like I have nothing to say.

I have been feeling alienated from my own country, from my own democratic process, in a way that feels disastrous, like something I can’t recover from. I feel like huge machines are whirling away at their processes entirely without me. I feel like I don’t recognize the place anymore. I’m not literally disenfranchised; I can vote. But I’m having a hard time feeling like I should.

I don’t even feel like I can talk to anybody about important things, because the vast, violent processes of American politics are excluding me so definitively.

But there was one night when I didn’t feel that way…Read the rest of my latest for The Catholic Weekly. 

The perfect quarantine movie: DETECTIVE DEE AND THE MYSTERY OF THE PHANTOM FLAME

Here I am in quarantine like a dummy. I have some symptoms that aren’t going away with reasonable treatment, so I’m getting tested for COVID tonight, and I’ll have the results in 48 hours. This is boring for me, but really hard on Damien, who has already been doing all of the driving because my dumb car is in the shop, and now he has to do everything else, too, and sleep on the couch. I sure hope I get a negative. I sure do. 

This note just slid under the door:

*sigh*

Here in NH, school is closed for Columbus Day and Indigenous People’s Day, which is how you do it if you know you’re not going to change anybody’s mind and you don’t want no trouble. My friend posted this link where you can enter your zip code and it will tell you which native tribes or nations originally lived there. Normally on this day I’d be starting the suppli around now, but I think in the future we may make a stab at cooking some sort of Abenaki-based meal on this day and have our Italian Feast on some other day. Damien and I both spent time in Rome and both love food and cooking, so we have to have a big Italian meal at some point. We’ll see. My current thinking, subject to change because I am human, is that the “Columbus was just 1490’s-style Hitler” stuff is dumb, and I see how it made sense to choose Columbus to celebrate in the 1860’s, when the word on the street was that Italians are barely human, much less real Americans; but that message isn’t urgent in 2020, whereas “don’t you go killing people” is, so it doesn’t make much sense to have a Columbus Day right now. It’s okay to change. And if you’re going to have a day to remind the world that people are real and important, then you really can’t make an argument against Indigenous Peoples Day. But, suppli. 

Anyway, gosh, all I meant to say was: Hey, we watched a really great movie last night, and you should watch it, too. 

DETECTIVE DEE AND THE MYSTERY OF THE PHANTOM FLAME (2010)

[Where to watch]

I cannot remember the last time I enjoyed a movie so thoroughly. Damien and I were both streaming it in different rooms, and we kept texting each other things like “meteor hammer!” and “magic deer!” and “spooky pandemonium!” and “WHAT!!!!” 

The story is a bit convoluted and I didn’t completely follow it, but that didn’t detract from the experience. A bunch of people are mysteriously burning up from the inside out, right before the new empress’ coronation, so she brings a celebrated detective out of exile to find out who’s doing it and how. You’re kept guessing the whole time about who’s on whose side, and why, and also, WHAT!!!!

Every single scene is completely gorgeous. The trailer makes it look a little depthless, but the actual movie draws you right in. There is tons of CGI, but it’s done in a style that makes you think fondly of those labor-of-love video games from the late 90’s, or of some completely bonkers amusement park ride where they went all in. 

I was trying to figure out what sets this movie apart from superhero movies that show you incredible worlds and heart-pounding action and insane special effects, and it’s just kinda dull and repellant after a while. Part of the difference is that, in Detective Dee, they also went all in with the stunts and costumes and sets and props, so you felt like you were being given something, rather than tricked into believing something. There’s something very generous about the way it was put together. Also, part of the plot involves sorting out what’s actually supernatural and what is trickery, so maybe that explicit awareness that there’s an important difference between real and fake factored into how the spectacle was presented. 

Anyway, it was witty, silly, exciting as heck, constantly surprising, scary, occasionally moving, and overall an immensely satisfying movie, with gripping characters. The empress is SO INTERESTING, and I’m now mulling over some of the themes of the story, because it wasn’t just all action and spectacle (although you could just sit back and enjoy the action and spectacle, and that’s plenty). One character is unwillingly plucked from a sort of underworld and keeps insisting that HE’S FINE, and doesn’t need to get involved. Another one keeps insisting “I HAVEN’T FAILED” even when… well, you’ll see. And the empress and Dee and the courtesan/assassin/shapeshifter Shangguan Wan’er have several conversations about what is and isn’t allowable or forgivable, when you have higher aims in mind and are trying to set the world right again. A lot of the movie is about the struggle between your personal desires and the greater good. Gosh, I loved Detective Dee. You love to see a hero who isn’t invincible or impenetrable, but who completely understands who he is and what he wants to accomplish in the world. 

As for the suitable audience: It does have subtitles (and a few of the translations are a little goofy, which adds to the charm). It’s violent, and some of the special effects are scary, so maybe ages 9 and up for that, depending on how sensitive they are; and there is a short “they almost had sex” scene, and then a discussion of that scene later. No naughty bits, and it turns out to be important to the plot. Overall less graphic and sleazy than Indiana Jones. There is also a character named “Donkey Wang,” and I was not entirely sure what they meant by that, but it was funny. 

If you are desperate to think about something other than current events, this movie will fix you right up. It truly felt like a gift. The story, or at least the characters, are apparently based loosely on actual history from the Tang dynasty, which just makes it better. AND, there are two others! Detective Dee and the Four Heavenly Kings(2018), and Young Detective Dee: Rise of the Sea Dragon(2013). I see a new fandom rising in our house. 

What’s for supper? Vol. 226: In which we dedicate an entire day to dumplings and do not regret it

Hello, I have bronchitis. It’s a pretty mild case, but I’m milking it for all it’s worth, so let’s go ahead and say that’s why I haven’t written anything all week. And my car started leaking gas and the headlights both went out, which, you know, me too. So poor Damien has been doing all the driving as well as all his own work. It has not been a good week. 

We did cook, though! A few nice meals this week. Here’s what we had:

SATURDAY
Pork spiedies, cole slaw, chips

Here you can witness my complete disregard for cuts of meat. I got two hunks of pork and I don’t even know what they were, except that they were definitely two very different cuts. It always works out fine. This is actually the most important part of enjoying your own cooking: Just not caring that much. I guess it works for other people’s cooking, too. If I had to come up with a motto, it would be: Just eat it, okay? 

Most of the wild mint has survived the cold weather, so I added plenty to this nice spiedie marinade, which is worth the slight hassle, and marinated the meat for several hours. . 

Jump to Recipe

Then I spread the pork in pans with mushrooms and red onion wedges and broiled it until it had a little char.

We ate it on sandwich rolls with mayonnaise, and it was tasty. I like this combination of meat, onion, and mushroom, because they all end up getting cooked to the right point at the same time. Juicy, tender meat, crunchy onions, and the mushrooms grabbed up so much flavor. 

There was leftover cabbage from last week’s fish tacos, so I made a simple cole slaw, and we had chips. 

SUNDAY
Pork dumplings, hot and sour soup, white rice, sesame broccoli

Sunday, we expected (but didn’t quite manage) to be home all day, so we planned a rather elaborate meal. I thought it was delicious, but definitely a learning process. 

I made the pork filling and sauce for the dumplings ahead of time, and then Damien and I experimented with different methods of forming the dumplings. I used this recipe.

We ended up with about eighty, I think.

The dough is not very pliable, but as long as you don’t overstuff them, they hold together well enough with a dab of water and a pinch. I ended up putting a teaspoon of filling in the center, folding it corner-to-corner, and then making crimps along the edge. 

When we had a good supply, Damien started cooking them. The recipe calls for frying them in oil on both sides and then adding water to steam them. 

This resulted in a gluey mess, and it was not a cooking method conducive to many batches. Some of the dumplings held together, but many of them got both slobbery and burnt. So we decided, hey, it’s our food, we can do what we want. So he just fried the rest and put them in the oven for a bit, to make sure they were fully cooked, and they were absolutely delicious that way.

We may have overcooked them a bit, because we’re a little paranoid about undercooked pork, but they were so nice. Crunchy and crisp on the outside, wonderfully savory inside, and the dipping sauce was perfect.

I won’t change a thing about the filling ingredients. It tasted exactly like what they serve at our favorite restaurants. I considered making handmade wrappers, but luckily Damien hunted down some readymade wonton wraps at the Coop. 

Next time, we will probably deep fry them, though, so they get more evenly cooked. There will be a next time! I bought a little dumpling press (at 3:30 a.m., perfectly normal) and that should speed up the assembly next time. 

The soup was another story. I used this recipe from Damn Delicious. It was SO so salty. Next time I will use low sodium soy sauce (which the recipe did call for, and I ignored!), and probably less of it. It also never took on that slightly — what’s a nice word for slimy? — consistency that you look for, but was just brothy. I just don’t ever have luck thickening things, and that’s a fact. 

But I loved everything else about it. It was sour and tangy and rich and full of weird stuff, shiitake mushrooms, firm tofu, bamboo shoots, and those wonderful silky egg strands suspended all through it. If you have a cold, a bowl of this will clear out your head pretty quick.

All in all, a wonderful meal.

We had vanilla bean ice cream and fortune cookies for dessert. I was too wiped out to cut up the pineapples I bought. 

I ended up eating the soup for lunch for three days and then regretfully getting rid of the rest. I made way, way too much of it, and it was just time. Next time, I’ll make something a little more accessible, like won ton soup, so more people will eat it! But I don’t regret making something that I really wanted to eat myself.  

Oh, I did save out the leftover dumpling wraps, slice them thin, and fry them up in hot sesame oil, and the kids absolutely loved them. So light and crunchy.

We also had roasted sesame broccoli, but we ran out of oven space and had to eat it for a second course. Here’s my simple roast sesame broccoli recipe.

Jump to Recipe

Always popular.

MONDAY
Hamburgers

Back to basics! We may have had a vegetable, but I doubt it. 

TUESDAY
Chicken burgers

I feel like I did something to fancy these up a bit, but there’s no photographic evidence, so probably we just had chicken burgers.

WEDNESDAY
Roast beef sandwiches

Chuck roast was $1.99 a pound, so I scooped up three nice big ones. I slathered them with olive oil and absolutely smothered them with a combination of kosher salt, ground pepper, garlic powder, and Italian seasoning. Then I put them in a low oven, I think maybe 250, for about an hour and a half. And that’s it. It would have been swell with some overnight marinating or fresh herbs or whatever, but this was great. 

My policy is to cook it rare, and if the little cretins want to throw it in the microwave, they can.

I sliced it as thinly as I could and then poured the drippings over it.

Moist and flavorful. We had it on kaiser rolls with mayo, tomatoes, and muenster cheese. I was too impatient to toast it and melt the cheese.

And onion rings from frozen. I do love onion rings.

THURSDAY
Pizza

I couldn’t find pepperoni in either supermarket, so all I got was black olives, and then mooched around for whatever else I could find for toppings. I ended up with one plain cheese pizza, one olive, one olive and ricotta cheese, one ricotta cheese, red onion, fresh garlic, and fresh basil

and one, ahem, ricotta, tomato, garlic, hot pepper flakes, and broccoli.

The broccoli isn’t quite what I was hunting for. I think what I really want is an eggplant pizza. What I really want is to be lost and freezing cold from a sudden drenching rain in Rome, and to duck into a little hole-in-the-wall restaurant and order a piping hot eggplant calzone, and have it be the best thing I’ve ever experienced with my mortal flesh. But failing that, I may try eggplant pizza next time. 

FRIDAY
Mac and cheese.

Jump to Recipe

We certainly have a lot of cheese in this house. We certainly do. 

Okay, that’s it! Boy, now I’m thinking about dumplings again. Soon, my pretties. Soon. 

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. 

 

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. 

 

5 from 1 vote
Print

Baked macaroni and cheese

This is a vague recipe. You can change the proportions of the ingredients to make it thicker or thinner, more or less cheesy. I don't care!

Servings 12

 

A few things I’ve learned about teens, conflict, and discipline

I like teenagers. Good thing, too, as we currently have five teenaged kids living in our house (as well as two kids who have graduated to full-blown adulthood). They’re so much nicer to be around than when I was that age. They’re fun to talk to (well, sometimes); they’re funny (well, sometimes); they’re creative and interesting and helpful (well, sometimes). I like teenagers.

Well, sometimes. A lot of the time.

But still, there is conflict.  A teenager’s body grows in fits and starts, and not always in graceful proportions; and their psyches are doing the same thing. Even when they’re not suffering from hormonal tumult, they’re trying to make what is truly an excruciating transition from childhood to adulthood. It can get ugly. And no, I’m not always patient and understanding. But I’m also not always the raging volcano of injustice and retribution I was afraid I would be.

Conflict, and the need to impose discipline, are pretty much inevitable when you’re raising a teenager; but unless there are serious mental health problems and/or your teen is doing something massively dangerous or destructive like using hard drugs or running away from home, it should be possible to have a relationship that includes things besides conflict and discipline.

Here are a general principles I’ve learned…

Read the rest of my latest for The Catholic Weekly.

Image: by daveynin via Flickr –  Creative Commons

What’s for supper? Vol. 225: Salvation is from the jus

This week of food started off with a bang, courtesy of Damien’s cooking, and then quickly resumed whimpering, courtesy of mine. Here’s what we had this week:

SATURDAY
Chicken cutlets with basil and provolone

Part II of Clara’s birthday meal. She couldn’t decide if she wanted chicken soup with matzo balls or this amazing chicken dish, so she got both, eventually. 

It’s a truly wonderful dish. You pound the chicken flat, bread, and fry it, then top each piece with a basil leaf and a slice of provolone, then pour a scoop of hot marinara sauce over the top, which melts the cheese into a lovely little envelope for the basil. The panko bread crumb crust holds the sweet, chunky marinara sauce very well, and it’s just fabulous. 

 

Very time consuming, but, as I always tell Damien while he’s doing all the work, totally worth all the work.

He follows the Deadspin recipe and it comes out slightly different every time, mostly due to the sauce, but it’s always excellent.

SUNDAY
Burgers and chips

Oh, we went apple picking on Sunday! Perfect weather, sunny and cool, with the trees at their absolute peak of color. Lots of reds this year. We love Wellwood Orchards in Springfield, VT for apple picking. It’s up in the mountains, and they carry wagon loads of people up into the orchards — pulled by a tractor, but I remember they used a horse when I was little. There is a giant glacial rock to climb on, and they keep a nice little petting zoo. 

A few of the kids were too cool for apples, so I called them on the way home to get them to prep the burger patties. So there!

MONDAY
Roast beef sandwiches

I had three lovely roasts, which Damien seared and then cooked slowly with lots of onions and garlic, then sliced. He made a nice pot of jus, too, using soy sauce instead of Worcestershire, and it was mighty tasty. 

I virtuously had an apple instead of chips

and then unvirtuously dunked my salad in the jus.

It’s jus the way I am. 

TUESDAY
Nachos

Maybe the worst nachos I’ve ever had. I was basically sleep walking, and managed to both burn and underseason the meat, so it was pretty, pretty delicious. Anyway, they ate it. 

WEDNESDAY
Omelettes, hash browns

You never know what you’re going to get when you set out to make eleven omelettes. Will they miraculously fold into tidy, fragrant, fluffy, eggy envelopes with tasty secrets inside? Or will you get a slobbery heap of singed yellow rubber? No one can say!

Wednesday was a lucky day (and I did use a huge amount of butter with each omelette, so that probably helped), and they turned out pretty good.

Even the ones with lots of fillings more or less held together. This one has sausage, red onion, scallions, mushrooms, and mozzarella. 

THURSDAY
Bowls of things!! and hot dogs

On Thursday I didn’t even remember to take the hot dogs out of the freezer. So I ended up boiling them, admitting there weren’t really enough, and hastily throwing leftovers into the microwave, plus we had some Chex Mix. It was actually a pretty popular meal. 

I would honestly serve leftovers every day, except at some point you have to, you know, make the food to be left over. 

FRIDAY
Fish tacos

For the fish tacos, I have flour tortillas, batter fried fish from frozen, shredded cabbage, avocado slices, sour cream, salsa or hot sauce, lime wedges, and cilantro. 

 

Most of the avocados were okay this week, anyway. So we’ve got that going for us. 

P.S. It turns out I already titled a post “Salvation is from the jus,” but that was like 150 food posts ago, and I assume everyone who remembers it is dead now. 

Dealing with Trolls: listen to “This Catholic Life” with me and Damien as guests

Damien and I were so pleased to be guests on the This Catholic Life podcast with our friends Peter Holmes and Renée Köhler-Ryan! The topic was “dealing with trolls,” including what to do after you blew it and dealt badly with trolls. Give a listen! 


 If the embedded player doesn’t work, here is the link.

You can also catch the podcast on iTunes. and a number of other platforms.

What we’re reading, watching, and listening to, Sept. 2020

It’s been a while! I’m trying to make a point of keeping my oar in with stuff that has nothing to do with [gestures vaguely toward steaming heap of current events]. Here’s what I’ve been reading, watching, and listening to that I can recommend to you. 

READING

Moby Dick

If you’ve never read it before, but have filed it away under “classics that people get forced to read because good literature means suffering,” then you are wrong-o. It’s a long book, yes, and some passages are insanely dense. And yeah, one of the overall themes is encountering the ineffability of God. But it’s far more accessible than you may expect, and it’s also hilarious. In the first few chapters, there’s this passage where he just goes off about how much he likes eating chicken. And it’s so exciting! And you will love Queequeg. I really, really want you to read this book, because I don’t want you to die without having met Queequeg. The chapters are fairly short, and I’m giving you permission to skim the prologue and just dive in. Read it aloud with someone!

The House of Mirth by Edith Wharton.

Here’s another book you may have been avoiding because you expect it to be stodgy and stuffy. It is not. Wharton is a luminous writer, and frequently comes up with descriptions or turns of phrase that make you stop with a gasp and go back to have the pleasure of reading it again. She is absolutely merciless not only to the society she is critiquing and exposing, but also toward her characters — all of them — because she understands them so well. This one is about a poor but lovely young woman who is running out of time to capture a rich husband so she can settle into a comfortable life of glittering wealth at the end of the 18th century in New York. It’s not exactly a pick-me-up — none of Wharton’s work is — but it’s a joy to read and a fascinating look into a very different world full of strangely familiar people. 

Here’s a passage that gives you a little taste of Wharton’s skill:

Lily had abundant energy of her own, but it was restricted by the necessity of adapting herself to her aunt’s habits. She saw that at all costs she must keep Mrs. Peniston’s favour till, as Mrs. Bart would have phrased it, she could stand on her own legs. Lily had no mind for the vagabond life of the poor relation, and to adapt herself to Mrs. Peniston she had, to some degree, to assume that lady’s passive attitude. She had fancied at first that it would be easy to draw her aunt into the whirl of her own activities, but there was a static force in Mrs. Peniston against which her niece’s efforts spent themselves in vain. To attempt to bring her into active relation with life was like tugging at a piece of furniture which has been screwed to the floor. She did not, indeed, expect Lily to remain equally immovable: she had all the American guardian’s indulgence for the volatility of youth.

She had indulgence also for certain other habits of her niece’s. It seemed to her natural that Lily should spend all her money on dress, and she supplemented the girl’s scanty income by occasional “handsome presents” meant to be applied to the same purpose. Lily, who was intensely practical, would have preferred a fixed allowance; but Mrs. Peniston liked the periodical recurrence of gratitude evoked by unexpected cheques, and was perhaps shrewd enough to perceive that such a method of giving kept alive in her niece a salutary sense of dependence.

Bonus book: I’m reading The Book of Three aloud to the little kids (ages 8 and 5) (with older kids pretending they’re not listening in). It’s a bit above the 5-year-old’s head, but she is more or less following along. The eight-year-old is really digging it. The story moves right along, and something exciting happens in each chapter. Taran is exactly as whiny as I remember him (it takes several books for him to move past the “But I was going into Tosche Station to pick up some power converters!” stage, as I recall); and the style is a little bit earnestly overwrought and corny. We don’t really need eleven different reminders that Gwydion has green-flecked eyes and that his shaggy head is wolf-like. I guess it’s supposed to echo a kind of repetitive epithets in epic poems, but it doesn’t quite come off. However, the lack of subtlety make these books very appealing for the right audience, and are about salutary things like courage, patience, and loyalty, and not being deceived by appearances. If your child likes fairy tales or adventures, this is a good step up to the next level of complexity, with some magic and humor thrown in. Based loosely on Welsh mythology and ancient culture.

WATCHING:

Medium

We watched this show when it was on TV, and it’s held up pretty well so far on the re-watch (currently streaming on Amazon Prime and Hulu). The hook is that a young mom who was interning to be a lawyer discovers that her real talent is as a psychic, so she works as a consultant to the DA, helping solve crimes by talking to the dead and seeing the invisible. Creepy and fairly intense sometimes, so probably good for high school age and up. I like Patricia Arquette’s character so much, and for some reason her sometimes appallingly wooden acting just makes her more endearing. Her husband is kind of awful, but there is a persuasive chemistry between them, and the depiction of the chaos in family life is pretty good. Good characters in general, good pacing, original stories, and a solidly entertaining show, often funny and very clever. I remember there were one or two episodes that I thought crossed a line of decency, but I forget why, so, beware.

 

My Name Is Earl

Also a show that’s holding up well since we last saw it when it was originally broadcast. (I think we’re watching it on Hulu right now.) The conceit is that a good-for-nothing trailer park dude wins the lottery, loses the winning ticket, and then against all odds finds it again, so he decides to pay back karma by making amends for all the bad things he’s done in his life. Here’s another show where the main character is one of the weaker actors, but that doesn’t really harm the show. We are showing it to high school age and up. They caught on right away that it doesn’t really matter if karma exists, because Earl’s quest to do good deeds for the people around him is good both for him and for them, and they often have a ripple effect (and he sometimes discovers that his bad deeds hurt more people than he realized). I especially enjoy Joy and Darnell (Jaime Pressly as Joy doesn’t hold back and keep herself halfway cute, the way so many American actresses will do), and his feeble-minded brother Randy is wonderful. The little motel bed scenes at the end are priceless. It’s a very funny show in general. It can be a bit raunchy and of course tasteless and occasionally a bit dark, so not for the easily offended, but contains much more sweetness and mercy than you’re used to seeing on TV.

LISTENING:

Bach’s Brandenburg concertos

When I feel bad, which is always, I will often go to Bach for some of what I suppose you’d call “centering.” Going back to the well so you remember that life is worth living and humans beings really do have a divine spark in them. Bach reminds me of Josef Ratzinger: A thoroughly civilized man, by which I mean he has used all of his strength to develop the talents God gave him and to bend what could be flaws into something in service of virtue. Or so it seems to me. But at the same time they are also men’s men, with a kind of unbending ardor that’s almost alarming when you realize the kind of blindingly brilliant force that’s being held in check. Ahem! Anyway, that’s what I hear when I listen to Bach sometimes. I usually go for the more passionate and moody solo pieces for piano or cello, but lately I’m returning to the Brandenburg concertos, which are just a pure feast. You’ll come out feeling like life is good and makes sense. 

On the other hand if you do want to feel terrible, but only for good old fashioned reasons of love and betrayal and impending death and gorgeously exhausted disgust, may I recommend Lucinda Williams’ new album, Good Souls Better Angels?

Williams is 67 years old and sounds . . . .1,067. She sounds like a star that’s starting to collapse, or a misshapen deep sea creature glowing steadily away down in the midnight zone, or a campfire that’s been smothered and doused with water and stirred with a stick, but in the morning there’s still a pale tendril of smoke coming up. Somebody get this lady a hassock so she can put up her feet, and maybe a lozenge so she can put up her larynx. Really jagged, gritty, gnarly stuff, maybe not profound but it really delivers.

Here’s “Big Black Train”

Okay, that’s it for now! How are you spending your days, that you can recommend? 

Omnipotent, ineffable, unmeme-able

Have you seen the memes showing Jesus and Satan as musclebound arm wrestlers? Sometimes people share it sincerely and sometimes as a joke, but either way, it’s pretty popular. The two of them are locked in a pitched battle, biceps bulging, veins popping, sweat pouring down their faces as they struggle to gain the advantage.

Even when we share this image ironically, it’s a little too easy to unintentionally internalize the idea that this is what spiritual battle is like: God vs. the devil, two equally matched, opposite forces locked in combat. Even Catholics who should know better fall into yin-yang thinking, imagining the universe as a battle ground where two immense, abstract forces are held in eternal tension.

This is actually a heresy, or part of several popular heresies, including manicheism and some forms of gnosticism. Let’s call it “dualistic cosmology”. Whatever you call it, it’s baloney. You’re giving Satan way too much credit, and understanding far too little about God.

Read the rest of my latest for The Catholic Weekly. 

Image: A canvas wall art rendition of Jesus and Satan arm wrestling, available through Amazon

What’s for supper? Vol. 224: Gentle woman, serviceable dove

Oh dear, I skipped another week! We’ll do a highlights reel of last week before moving on to this week.

Cumin chicken thighs and chickpeas  with yogurt sauce and lemony onions

An easy meal, pleasant and tasty, even though I forgot to buy pita bread.

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There were a few leftover wraps in the house, so that was fine. 

I sure do like roasted chickpeas. So nice and salty and savory, with a little crisp ridge outside and a chewy inside. Mmm.

Pizza

Nothing much to report except that my favorite meatless topping combo is now fresh basil, fresh garlic slices, thin red onions, ricotta cheese, and red pepper flakes baked right into the ricotta cheese. Yuhm. We’ve had several frosts, but I brought all six basil plants inside and found homes for everybody, so we should be set for a while. Also plenty of geraniums to get us through the winter. Mmm, geraniums.

Lemon garlic chicken, oven roasted potatoes, mashed acorn squash

It was SUPPOSED to be beef barley soup day.

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Some of the kids have been begging for beef barley soup, and it was finally cold enough. I really gave it my all. First I burned the onions, then I burned my hand on steam, and then I went ahead and burned the entire pot of soup, probably six quarts of it. I was distraught, let me tell you. But Damien drained off the liquid and portioned it out, and the dog has been feasting on cold burned beef barley soup for breakfast all week, and he couldn’t be happier.

Luckily, we had some chickens thawed, so he made this wonderful lemon garlic roast chicken from Ina Garten, which calls for stuffing the bird cavity with halves of lemon and entire heads of garlic cloven (har har) in half, with onions on the outside.

Oh my friends, it was so juicy and flavorful. I can’t imagine going back to normal roast chicken. Here’s the inside, so you can see I’m not kidding about the garlic.

Oh yes, I helped myself to some of that garlic.

I made two giant trays of oven roasted potatoes (skin-on potato wedges, olive oil, and misc seasonings, roasted until slightly crisp) and cooked a couple of acorn squashes in the Instant Pot, and Damien mashed the squash and added I think butter, cinnamon, and brown sugar. A lovely early autumn meal. 

 

Manicotti and garlic bread, Holy Spirit cake or whatever

The original plan was to get three of the kids confirmed, but, covid. So we stayed home and I decided to go ahead with the meal plans, which were for stuffed shells (one of the more festive meatless meals I can manage on a weekday). Well, I don’t know if Chrissy Tiegen made something with stuffed shells and caused a panic or what, but there was exactly one box of pasta shells in the store (which is definitely not enough for our family). So I got manicotti, and man, there is a reason I don’t usually make manicotti. I boiled the pasta tubes in water with oil, rinsed them, and carefully laid them in layers between parchment paper to keep them from sticking together. Guess what, they stuck together. And none of the stuffing systems I rigged up (pastry bag, fake pastry bag, soda bottle extruder) worked. So I ended up carefully spooning cheese filling into 40 stuck-together pasta tubes that kept tearing, and I did not enjoy that. 

It tasted good, though. I just followed the recipe on the box, plus I added a little nutmeg to the cheese mixture.

And there was tons of garlic bread. Which I burned half of, because why not.

I also made a cake, to signify the way in which the Holy Spirit will someday allegedly descend with seven gifts for the kids. It was supposed to be just a giant fire cake, with flames made of hard candies melted on parchment paper in a low oven, cooled, and shattered into flame shapes for a dramatic three-dimensional stained glass effect. This does work! I’ve done it before! I won an award from the Boy Scouts for my flame cake! But somehow none of the stores I went to had the right kind of candy. So I ended up with cinnamon discs and butterscotch discs, which melted very sluggishly and stayed thick and cloudy. I bashed them up anyway and made a kind of ember effect around the outside of the cake,

and piped in a serviceable dove on top, and spooned on a bunch of yellow sugar.

I love that song, don’t you? Gentle woman . . . serviceable dove . . . teach us wisdom . . . here’s a cake. Anyway, we had cake and people were kind of jerks about it, to be honest. I guess we’re all tired.

SATURDAY
Korean beef bowl, rice, sesame roast broccoli

Korean beef bowl:
Jump to Recipe

Sesame broccoli:
Jump to Recipe

 

My lovely assistant helped with the broccoli,

which was made with sesame oil, soy sauce, a little salt, and some sesame seeds, and then roasted slightly crisp

Always a popular meal, and very easy.

SUNDAY
Chinese pork roast, rice, pineapple, string beans; lemon meringue pie

Here’s a recipe suggested by John Herreid.

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It was very easy and very popular, but you have to have a big chunk of time to cook it. I marinated the roast for a full 24 hours and then cooked it for a total of six hours, basting every ten minutes for the last hour. It looked a little less grisly in person

and next time I will cover it while it’s cooking at least part of the time, so the crust isn’t quite as crusty. But oh man, it was tasty. The outside was so savory and rich, and once you bashed through to the inside, it was tender as heck. I could have cut it with a wooden popsicle stick.

I made a ton of rice and cut up some pineapples. I just plain ran out of steam by the time it was time to think about string beans, so we just had them raw. I do like raw vegetables to balance out a really rich meat anyway. 

THEN, those of us who have been reading Amelia Bedelia had a sudden yen for lemon meringue pie, but I didn’t have a yen for all that work, so I found a cheaty recipe, which I modified a bit.

Jump to Recipe

I made the crust by whirring up our vast animal cracker reserves, and then mixing the crumbs with a ludicrous amount of melted butter and a little brown sugar. It made a good crust, maybe a bit too thick, but with a pleasant taste, and sturdy.

I guess it’s just me, but I really value sturdiness in desserts. I’m always so embarrassed when my desserts slump and slosh and wallow around in the pan, which they almost always do. But this was one stand up pie! The lemon part was more opaque and custard-like, less glisten-y than you normally see in lemon meringue pie, and the meringue did relax a bit, because I left it on the hot stove for a few hours, duh; but overall, LOOKIT THIS DAMN PIECE OF PIE, IN THE SHAPE OF A PIECE OF PIE.

Totally hit the spot, and it was way, way less work than a more authentic lemon meringue pie.

MONDAY
Chicken quesadillas, corn chips

Kinda lackluster. I just threw some frozen chicken into the Instant Pot with a cup of water and, when it was shreddable, I shredded it and sprinkled on some chili lime powder. Hey, it was hot. I burned one, but we happen to have one kid who likes burned food, so there. 

TUESDAY
Chicken soup with matzoh balls, challah; birthday cake

Tuesday was Clara’s birthday, and she requested chicken soup with matzoh balls, which I normally only make on Passover, but why not? And I made two pneumatic challahs, very pretty, if slightly bland.

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I eyeballed the salt and I think I under salted it, so go ahead and measure the salt.

I started the soup in the morning and cooked it all day, and made the matzoh balls right before supper. Everyone was pleased, and the house smelled so happy.

She couldn’t decide what kind of cake she wanted, so I went with an Over the Garden Wall theme.

It was a box cake mix, but I made a royal icing to decorate it, and it hardened up nicely. I forgot how easy it is to make (it’s just egg whites and sugar and a little lemon juice).

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You can make it thinner if you want to pour it over cookies or petits fours or something, or thicker if you want to spread it or pipe it, which I did. It would have come out smoother if I had added less sugar. Next time! You can also run over it with a hot hairdryer if you really want a smooth surface, but it’s a little perilous. 

WEDNESDAY
Aldi pizza

Heck yes. 

THURSDAY
Beef barley soup for real this time

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I tried again, and I didn’t burn it! Nice and chonky. I also had some hot pretzels in the freezer, but I forgot all about them.

FRIDAY
I believe the kids are having their choice of tuna noodle or boxaroni, and Damien and I are running away from home (and then coming right back again after we eat). 

Hokay! That’s a lot of food. Here are the recipe cards. 

5 from 1 vote
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Cumin chicken thighs with chickpeas in yogurt sauce

A one-pan dish, but you won't want to skip the sides. Make with red onions and cilantro in lemon juice, pita bread and yogurt sauce, and pomegranates, grapes, or maybe fried eggplant. 

Ingredients

  • 18 chicken thighs
  • 32 oz full fat yogurt, preferably Greek
  • 4 Tbsp lemon juice
  • 3 Tbsp cumin, divided
  • 4-6 cans chickpeas
  • olive oil
  • salt and pepper
  • 2 red onions, sliced thinly

For garnishes:

  • 2 red onions sliced thinly
  • lemon juice
  • salt and pepper
  • a bunch fresh cilantro, chopped
  • 32 oz Greek yogurt for dipping sauce
  • 3 cloves garlic, minced or crushed

Instructions

  1. Make the marinade early in the day or the night before. Mix full fat Greek yogurt and with lemon juice, four tablespoons of water, and two tablespoons of cumin, and mix this marinade up with chicken parts, thighs or wings. Marinate several hours. 

    About an hour before dinner, preheat the oven to 425.

    Drain and rinse four or five 15-oz cans of chickpeas and mix them up with a few glugs of olive oil, the remaining tablespoon of cumin, salt and pepper, and two large red onions sliced thin.

    Spread the seasoned chickpeas in a single layer on two large sheet pans, then make room among the chickpeas for the marinated chicken (shake or scrape the extra marinade off the chicken if it’s too gloppy). Then it goes in the oven for almost an hour. That’s it for the main part.

    The chickpeas and the onions may start to blacken a bit, and this is a-ok. You want the chickpeas to be crunchy, and the skin of the chicken to be a deep golden brown, and crisp. The top pan was done first, and then I moved the other one up to finish browning as we started to eat. Sometimes when I make this, I put the chickpeas back in the oven after we start eating, so some of them get crunchy and nutty all the way through.

Garnishes:

  1. While the chicken is cooking, you prepare your three garnishes:

     -Chop up some cilantro for sprinkling if people like.

     -Slice another two red onions nice and thin, and mix them in a dish with a few glugs of lemon juice and salt and pepper and more cilantro. 

     -Then take the rest of the tub of Greek yogurt and mix it up in another bowl with lemon juice, a generous amount of minced garlic, salt, and pepper. 

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Yogurt sauce

Ingredients

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

Instructions

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

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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. 

 
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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. 

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Chinese pork roast

Marinate the meat overnight, and leave six hours for cooking. Serve over rice

Ingredients

  • 10 lbs pork
  • 3/4 cup soy sauce
  • 3/4 cup hoisin sauce
  • 3/4 cup honey
  • 3/4 cup sweet red wine
  • 1 Tbsp Chinese five spice

Instructions

  1. Mix the marinade ingredients together and marinate the meat overnight.

  2. Drain the marinade and put the meat on a pan with a lip. Cook at 300 for five hours. Cover with tinfoil if the meat is cooking too quickly.

  3. After five hours of cooking, pour the reserved marinade over the meat. Every ten minutes for an additional hour, baste the meat.

  4. Let the roast rest for ten minutes before carving.

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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.

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Challah (braided bread)

Ingredients

  • 1.5 cups warm water
  • 1/2 cup oil (preferably olive oil)
  • 2 eggs
  • 6-8 cups flour
  • 1/4 cup sugar
  • 2 tsp salt
  • 1.5 tsp yeast
  • 2 egg yolks for egg wash
  • poppy seeds or "everything bagel" topping (optional)
  • corn meal (or flour) for pan, to keep loaf from sticking

Instructions

  1. In a small bowl, dissolve a bit of the sugar into the water, and sprinkle the yeast over it. Stir gently, and let sit for five minutes or more, until it foams.

  2. In the bowl of standing mixer, put the flour (starting with six cups), salt, remaining sugar, oil, and eggs, mix slightly, then add the yeast liquid. Mix with dough hook until the dough doesn't stick to the sides of the bowl, adding flour as needed. It's good if it has a slightly scaly appearance on the outside.

  3. (If you're kneading by hand, knead until it feels soft and giving. It will take quite a lot of kneading!)

  4. Put the dough in a greased bowl and lightly cover with a damp cloth or plastic wrap. Let it rise in a warm place for at least an hour, until it's double in size.

  5. Grease a large baking sheet and sprinkle it with flour or corn meal. Divide the dough into four equal pieces. Roll three into "snakes" and make a large braid, pinching the ends to keep them together. Divide the fourth piece into three and make a smaller braid, and lay this over the larger braid. Lay the braided loaf on the pan.

  6. Cover again and let rise again for at least an hour. Preheat the oven to 350.

  7. Before baking, make an egg wash out of egg yolks and a little water. Brush the egg wash all over the loaf, and sprinkle with poppy seeds or "everything" topping.

  8. Bake 25 minutes or more until the loaf is a deep golden color.

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Royal icing

An icing that dries hard, so you can use it to glue pieces together, or use as a flat surface to decorate. Add less sugar to make it thinner and pour over cookies or petits fours; add more sugar to make it more thick for spreading or piping. It will be stiff enough to decorate over within about half an hour, and it will be like cement in four hours.

Ingredients

  • 4 egg whites
  • 6 cups confectioner's sugar, sifted
  • 2 tsp lemon juice

Instructions

  1. In an electric mixer with a whisk attachment, whisk the egg whites on high until they are opaque and foamy.

  2. Add the sugar a little scoop at a time, continuing to whisk on high. Add the lemon juice.

  3. Keep whisking on high until the icing is as thick as you want it. Adjust how much sugar you add to make it as thick as you want.

  4. Keep the icing covered tightly, with plastic wrap touching the icing, until you're ready to use it because it starts drying out immediately.

 
 
5 from 1 vote
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Beef barley soup (Instant Pot or stovetop)

Makes about a gallon of lovely soup

Ingredients

  • olive oil
  • 1 medium onion or red onion, diced
  • 1 Tbsp minced garlic
  • 3-4 medium carrots, peeled and diced
  • 2-3 lbs beef, cubed
  • 16 oz mushrooms, trimmed and sliced
  • 6 cups beef bouillon
  • 1 cup merlot or other red wine
  • 29 oz canned diced tomatoes (fire roasted is nice) with juice
  • 1 cup uncooked barley
  • salt and pepper

Instructions

  1. Heat the oil in a heavy pot. If using Instant Pot, choose "saute." Add the minced garlic, diced onion, and diced carrot. Cook, stirring frequently, until the onions and carrots are softened. 


  2. Add the cubes of beef and cook until slightly browned.

  3. Add the canned tomatoes with their juice, the beef broth, and the merlot, plus 3 cups of water. Stir and add the mushrooms and barley. 

  4. If cooking on stovetop, cover loosely and let simmer for several hours. If using Instant Pot, close top, close valve, and set to high pressure for 30 minutes. 

  5. Before serving, add pepper to taste. Salt if necessary. 

Holy chicken soup with matzoh balls

Today I am making chicken soup with matzoh balls. One of my kids requested it as a birthday meal, and even though we usually reserve this soup for Passover, I couldn’t say no. I’m also making two giant challahs, because it’s not Passover and we can have yeast! My goal was to have the house smelling wonderful by the time the birthday girl woke up, and I achieved that goal. 
 
Let me tell you about this soup. When I was little, my mother would cook and bake for a full week before Passover, one or two dishes a day, slowly filling the freezer with tinfoil-wrapped packages. We kids would help with simple tasks like washing the sprigs of parsley or chopping the nuts for charoset, but my mother still did the actual cooking and baking: tzimmes and pot roast, charoset, spinach pie, latkes, garlic-studded lamb, chocolate sponge cake and lemon sponge cake, and of course a vast pot of chicken soup with matzoh balls. By noon on the day of the feast, the air would be shimmering with schmaltz, the kitchen windows steamed up against the cold spring air outside. This golden soup was the first course, and it was glorious. 
 
 
Shortly after my father died this past spring, I was hunting through my email archives for something, and I came across an old letter my mother sent to my sister Sarah and me, in which she describes how to make soup. It may have been the first year we split up the cooking and baking duties.  Maybe she wasn’t feeling strong enough to turn out an entire feast by herself;. or maybe we had done it before, but she still thought of us as little girls with yarn bows in our hair (notice the part where she thinks we may not own a whisk). 
 

Anyway, here is her recipe (and I’ll put my challah recipe at the end). Who couldn’t use a big pot of wonderful soup on a random Tuesday in this difficult, comfortless year? It’s easy and rewarding, and if you haven’t met my mother, this is a good way. 

***
 

Oh, I didn’t mean you should do the sponge cakes and ALSO the soup and matzo balls! I will be eternally grateful if you can find the time & energy to make the soup and matzo balls. The cakes and the rest I’m so used to doing every year that it’s really no trouble at all. I was mainly hoping you would do the soup & matzo balls. If somebody is taking care of that, nothing seems difficult to me!

Here is how I make chicken soup:

You start early. You fill up two big pots with water and start heating it up. You wash and cut up the chicken, one very big one or two small ones, complete with fat and skin but take out the raw livers and put them aside to saute for Reggie or Abba or whoever likes it, and you heat up the water and put everything into it–I can bring you big pots–along with cut-up onions, a big bunch of carrots, peeled & sliced, a few sticks of celery, salt and pepper, and if possible fresh dill and parsley–it’s a good idea to get those early, especially the dill, because not all stores have it. (Fresh dill is what makes the soup taste so home-made, and also it’s pretty. You rinse the parsley and dill, shake it out, and put it in closed jars or plastic bags or a big container till you need it.)
 
You put everything in the big pots and bring it to a boil, and let it simmer and after a while there will be all this yucky stuff at the top, which you carefully skim off with a big, flat spoon, till most of it is gone. Then cover the pot and let it simmer for a long time, enough to cook everything and get all the flavor into the broth. You cook it for a few hours, leaving the top on the pots most of the time so it won’t get boiled down very much, and check it every once in a while–it should be at a nice simmer or a quiet boil.
 
When it’s all done you put the soup through one big or two regular colanders (I should have gotten you a bigger one!) and the soup back in the pots, and let all the vegetables and chicken and everything cool down so you don’t burn your fingers. Then you separate out the carrots, the chicken, and the other vegetables and as much of the dill and parsley as you can find and cut up a bit. Put the carrots (sliced), the dill, and the parsley back into the soup, cut up in pieces, and maybe a few pieces of chicken too (watch for little bones!).
 

You can save the cooked chicken and vegetables but they will be pretty much tasteless and if you serve them in a recipe it will need spicing up. The soup, meanwhile, you can refrigerate and the next day the fat will have risen to the top and hardened and you can take some of it off easily, but leave enough in to give it a good taste and to have those nice shiny circles of fat floating in the soup. Save the extra fat, because you’ll need some of it for the knaidlach (matzo balls).

The soup together with the matzo balls in it freezes very nicely, and it can be thawed and heated under a low heat on Passover day (that’s Holy Saturday for us).

If you know an easier way of making chicken soup, you should use it, because any kind of home-made chicken soup is yummy and holy and special. I hope I explained it right.

Matzo Balls (k’naidlach)

After the soup, this will be easy. How many to make I can’t tell you, only The More the Better. They will be delicious even if they turn out rubbery. This recipe says it makes 8:

You will need: eggs, matzoh meal (kosher for Pesach), chicken fat (melted) from the soup, and some salt.

First heat up a big pot or two of water and get it simmering, covered. Beat up 2 eggs (with an egg whisk if you have one) with 2 tablespoons of chicken fat from the soup and maybe some salt but not too much. (If for some reason you don’t have enough fat you can use vegetable oil). Add half a cup matzo meal and mix with a fork. Chill in refrig for about 15 minutes. Wet your hands and make 8 matzo balls (about one inch in diameter each) for each recipe, and put them into the boiling water.

Cover tightly, reduce heat, and simmer till done–about 20 minutes, maybe a little more. Sometimes they stick on the bottom a little bit and have to be gently dislodged with a spoon. Usually they just sink and then float up by themselves. They should be fluffy but if they’re not they’ll still be loved by one and all.

You can cook more than 8 at a time. The big pots can hold many matzo balls at a time.

I have reason to believe that some recipes call for 2 Tbs. of soup broth along with the eggs, fat, and matzo meal. I’m not sure which recipe we’ve been using all these years, or if there really are two recipes. I always just took the recipe off the matzo meal box and never noticed if there were two versions. You might want to call Simmy and see what she uses.

Do you still want to do all this cooking?? Now that I write it all down I remember why I’ve been trying to get out of doing it every year, mostly by foisting it off on Simmy.

Love,

Ima

***
 
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Challah (braided bread)

Ingredients

  • 1.5 cups warm water
  • 1/2 cup oil (preferably olive oil)
  • 2 eggs
  • 6-8 cups flour
  • 1/4 cup sugar
  • 2 tsp salt
  • 1.5 tsp yeast
  • 2 egg yolks for egg wash
  • poppy seeds or "everything bagel" topping (optional)
  • corn meal (or flour) for pan, to keep loaf from sticking

Instructions

  1. In a small bowl, dissolve a bit of the sugar into the water, and sprinkle the yeast over it. Stir gently, and let sit for five minutes or more, until it foams.

  2. In the bowl of standing mixer, put the flour (starting with six cups), salt, remaining sugar, oil, and eggs, mix slightly, then add the yeast liquid. Mix with dough hook until the dough doesn't stick to the sides of the bowl, adding flour as needed. It's good if it has a slightly scaly appearance on the outside.

  3. (If you're kneading by hand, knead until it feels soft and giving. It will take quite a lot of kneading!)

  4. Put the dough in a greased bowl and lightly cover with a damp cloth or plastic wrap. Let it rise in a warm place for at least an hour, until it's double in size.

  5. Grease a large baking sheet and sprinkle it with flour or corn meal. Divide the dough into four equal pieces. Roll three into "snakes" and make a large braid, pinching the ends to keep them together. Divide the fourth piece into three and make a smaller braid, and lay this over the larger braid. Lay the braided loaf on the pan.

  6. Cover again and let rise again for at least an hour. Preheat the oven to 350.

  7. Before baking, make an egg wash out of egg yolks and a little water. Brush the egg wash all over the loaf, and sprinkle with poppy seeds or "everything" topping.

  8. Bake 25 minutes or more until the loaf is a deep golden color.