Love and waiting

Several years ago, a young man who wasn’t even dating earnestly told me that NFP can hurt marriage, because what would happen if it was Valentine’s Day, and your chart said you can’t have sex?

I’m afraid I did not respond with grace. I had been married for several years, and was well aware of the unpleasantness of abstinence. Well aware. I wasn’t using NFP to avoid pregnancy because I simply didn’t understand how neat sex can be, or that I wasn’t romantic enough, or didn’t love my husband enough, or didn’t love babies enough, or didn’t understand what marriage was for. It was that I was staring down the barrel of cold reality: Valentine’s Day is fun, but it doesn’t pair well with unemployment, homelessness, and Irish twins. 

At least this fellow was just naive. I’ve encountered men and women who are more experienced with marriage, but still say that avoiding pregnancy may be sensible and prudent, but love calls us to something higher: Boldly accepting suffering. 

And this is true. Love and suffering very often go together in this world. Cf: the crucifixion.

But here’s the key: Out of love for us, Jesus took on suffering for himself. That’s what we’re supposed to imitate, when we learn how to love: Being willing to personally suffer because of love.

You’re not allowed to crucify other people and call that “love.” If the thing you call “love” is voluntary and makes other people suffer, then that’s not love. That’s something else.

Imagine the man who would love another child despite the responsibility it brings, but he thinks, “My wife the one whose body is getting torn up each time. If she says she needs a break, and I say I love her, then I need to listen.” So they wait. That’s love.

Or take a woman who’s dying for another baby despite the pain it brings,  but she thinks, “My husband is the one who’s working eighty hours a week and can’t sleep at night with anxiety over the future. If he says we need a break, and I say I love him, then I need to listen.” So they wait. That’s love. 

Or take the parents who are ready and willing to add to the family, but they also have a toddler in the ICU, or a teenager who’s having a mental health crisis, and they know another pregnancy would take time and attention that’s already in short supply. So they wait. That’s love. 

This is what love sometimes looks like. You know when something is good, and you know that it’s good to want it, but you tell yourself to wait, because you don’t want to hurt other people. You cannot voluntarily choose to hurt someone else and call that “love.” If we’re truly willing to suffer for love, then we should be willing to choose the suffering of waiting.

Maybe you guessed this is my roundabout way of talking about missing Mass and forgoing the Eucharist during the pandemic. 

I’ve heard more times than I can count that Catholics who are content to stay home from Mass simply don’t love and want Jesus enough; that those who willingly forgo the Eucharist because of the pandemic are doing so because they are lukewarm.

I’ve heard over and over that Catholics who truly understand what an incredible thing the Eucharist is will be willing to go to Mass and risk catching the virus because they are not cowards. They are willing to take this risk of suffering because they are so on fire with love for Jesus in the sacrament. 

Since I keep hearing these things, I’ll say it again:

You’re not allowed to crucify other people and call that “love.”

If the thing you call “love” is voluntary and makes other people suffer, then that’s not love. That’s something else.

A pandemic is, by definition, a shared risk. Very few people are so radically isolated and independent from other people that they can take on a personal risk that isn’t also a risk to someone else.

An asymptomatic person may feel his heart burning with love for Christ in the Eucharist, and unknowingly pass on the virus to the priest, who goes on to infect everyone he touches, in and out of Mass. Or a healthy person may catch the virus from the priest, and then pass it along to the next three people they meet at the grocery store.

We know this can happen. We know this is exactly how it happened, causing hundreds of thousands of people to suffer and die. When people come into contact with each other, those who had the virus and passed it to others, who passed it on to still others. Taking steps to avoid the transmission of the virus to others isn’t cowardice. It’s not lukewarmness. It’s not a sign of weakness or fear or selfishness or a lack of love. It is the very thing that people do when they love each other: They make sacrifices. They forgo good things. They take care. They wait.

This is what love sometimes looks like. And we are commanded to love one another. If we’re truly willing to suffer for love, then we should be willing to choose the suffering of waiting.

Here’s the strangest part of all: 

When, out of love for someone else, you make a habit of patiently forgoing something that is good, then you will more and more readily recognize that good thing as a gift, rather than as a right. And when we conceive of it as a gift, rather than a right, it becomes easier to bear the pain of waiting. 

It’s true for sex and babies, and it’s true for Mass and the Eucharist. When someone tells you, “You can’t have this,” you may feel angry and deprived. So instead, tell yourself, “I choose to wait for this, out of love.” See how you begin to feel about the thing you must wait for. Immerse yourself in love, and see your sense of entitlement dissolve, even as your ardor grows.

Try it. Try telling yourself, “I am staying home because I love my fellow man.” Take your name off foolish petitions. Remove the self-serving protest frame from your profile picture. Above all, refuse to voluntarily hurt other people and call it “love.” Take care that, when you say “I would die for Jesus,” you don’t really mean, “I’m willing to kill for him.” 

Remember that Jesus is always a gift, and in no way something we deserve or are entitled to. Recall that we are called to love. Out of love, be content to wait. 

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Photo by Komoteus via Flickr (Creative Commons)

 

What’s for supper? Vol. 111: We can be gyros, just for one day

Not gonna lie, we ate like kings this week, and I was happy with my food photos, too. Not gonna lie!

SATURDAY
Burgers and chips, broccoli and dip

I think Damien made this. You’ll notice, that was kind of a theme this week. 

SUNDAY
Pizza

Damien made the pizza while I was gardening or something. I recall coming in all huffing and puffing and covered with dirt, and there was this wonderful pizza coming out of the oven just melting with onions, sliced garlic, and feta. Here is an unfiltered photo of this psychedelic pizza, transmitted, as the name implies, directly from my psyche:

Far out, man. 

MONDAY
Cuban sandwiches, chips, fruit salad

A Cuban sandwich has mustard, pork, ham, pickles, and Swiss cheese, and then it’s grilled and pressed. It’s supposed to be made with Cuban bread, which I have never even seen, but you can substitute something crisp but not crusty on the outside, and soft on the inside. The bread aisles are still pretty skimpy around here, so I ended up with ciabatta rolls. By the time I got twelve sandwiches assembled, I was seized with a deep, unassailable urge not to grill and press twelve sandwiches. 

So I laid them all in a pan, poured tons of melted butter over the top, and baked them. I made a halfhearted attempt to squash them at some point, but that bread wasn’t up for being squashed much. 

Outside:

Inside:

As you can see, the filling wasn’t all melded and compressed like they’re supposed to be. Guess what, they were delicious. Every once in a while, I have to remind myself I don’t actually believe in authentic and inauthentic food. I believe in food that either tastes good or it doesn’t, the end. 

The fruit salad was pretty, too, so there.

Oh, Damien made the pork with some kind of crusted herbs outside. I honestly think he just baked it, but I’m not sure. 

TUESDAY
Tacos and guacamole and margaritas

Tuesday was Taco Tuesday and Cinqo de Whathave you. But I thought it was Wednesday. So I made some pita bread dough and marinade for pork gyros before I discovered it was Tuesday. Undaunted, I put the dough and marinade in the fridge and intrepidly asked Clara to make some guacamole and asked Damien to make some taco meat.

Here’s the guac recipe:

Jump to Recipe

Tuesday was the day I realized if we were going to start seedlings inside, it needed to be now, so Benny, Corrie, and I got to work.

My original plan was to put the pots outside during the warm days, and then bring them in during the chilly nights, and to do this, uh, every day until Memorial Day, when it will be warm enough to put them in the ground. Even as I was forming this idea, I knew it was terrible and unworkable, especially since the back door is blocked by two large rolls of linoleum waiting for their time to come, and any twice-daily moving in and out of thirty little pots would surely involve showers of dirt and all kinds of rage and frustration, which doesn’t mesh at all with my tender fantasies of children experiencing the wonder of germination in the sweet, sweet springtime.

I mulled over various stupid plans and ended up installing two nursery shelves over a heating vent in front of two of the dining room windows, and now we have a whole new thing to bump our heads on! And we can still have showers of dirt. If you want to have a good laugh about people who get too many babies started even though they don’t have space or a workable plan, go right ahead. I did.  

Damien knew on Monday that it was Monday, so he made some simple syrup, and on Tuesday, which he knew was Tuesday, he made some wonderful margaritas. ¡Salud!

We use Lunazul Blanco Tequila, which is cheap and fine and has a wolf on the bottle. Damien’s margarita recipe:

Jump to Recipe

 

WEDNESDAY
Pork gryos with yogurt sauce and homemade pita

You’d think that, since I already had the dough and marinade made, this meal would just come together, zoop-zoop-zoop, as my mother used to say. It did not. It was totally worth it, but man, it was a lot of work. 

Here’s the recipe I used. Last time I made this pita bread, it puffed up like magic in the oven. This time, very little puffing occurred. I think I let the dough rise too much before I got around to baking it. It was still fantastic — so much nicer than stiff old store bought pita. I did the oven version, because I was making 32 pitas, and I only managed to get four in the oven at a time. They only take about three minutes to bake per batch, though. 

With twelve people home, an adequate amount of fries pretty much takes up the whole oven, so I decided to cook the pork on the stovetop so we didn’t end up eating at midnight. The meat is better broiled or, even better, cooked outside over the coals; but it was still delicious and tender. While th was cooking, I mixed up a bunch of garlicky yogurt sauce and had the kids cut up tomatoes and cucumbers. 

I like my gyros with just meat and yogurt sauce and hot sauce in the pita, with the veggies and fries on the side. 

Gosh it was delicious. Man, this is a good meal. 

THURSDAY
Chicken cutlets with basil and provolone

Thursday was Moe’s birthday, and this was his requested meal, heartily approved by the whole family. A Burneko recipe from Deadspin: pounded chicken breast breaded with panko crumbs and fried in olive oil, topped with fresh basil and a slice of provolone, and then smothered with a scoop of homemade tomato sauce.

Check out the insanely dramatic photos I got with the smoke from the frying chicken still billowing around in the evening sun: 

It really tasted this dramatic, too. The sweet sauce, the tender chicken in crisp breading, the melty cheese, and the tender little basil hiding inside, so nice.

This is a fantastically delicious meal (which Damien doesn’t mind making every so often, even though it’s tons of work). Everyone just goes crazy and eats twice what they normally do. 

FRIDAY
Spaghetti

For reasons, Moe and his girlfriend are having this same dish again tonight, in the back yard, six feet apart, and there’s a birthday cake in the oven right now. At some point in the day, I hope to make it resemble Audrey II, because that will be nice. I have slivered almonds for the teeth, but that’s as far as I’ve planned. We shall see. 

Oh, and my friend Leeandra suggests the following modifications to make boxed cake mix much better: Add an extra egg, use melted butter instead of oil, and use milk instead of water. Again, we shall see! 

The rest of us are having spaghetti, inside, a foot and a half apart, with leftover sauce. 

Oh, Clara’s also making Hobbit bread! This is a braided loaf stuffed with cheese and sautéed onions and mushrooms, which Moe also requested for his birthday.

Past Hobbit bread:

Don’t you wish you had a sister like that?

And here, my dears, are the recipe cards. Happy spring to you!

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. 

 

Marinade for pork gyros

Marinate thinly-sliced meat for several hours, then grill over the coals or broil in the oven. Serve wrapped up in pita with cucumbers, tomatoes, french fries, hot sauce, and yogurt sauce. This marinade is enough for about five pounds of meat. 

Ingredients

  • 4 medium tomatoes diced and smashed a bit
  • 2 onions grated
  • 2 Tbsp oregano (or a large handful of fresh oregano, chopped)
  • 1/2 cup olive oil
  • 3/4 cup lemon juice
  • 2 Tbsp paprika
  • 12 cloves garlic, crushed or minced
  • kosher salt and pepper

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. 

Damien's margaritas

Ingredients

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

Instructions

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

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

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

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

 

 

 

Sincerely, Horace J. Schmiddlapp

The other day, my therapist said, “How are you? The last time we talked, your father had just died.”

And I answered, “Well . . . he’s still dead.”

This is totally a dad joke, and he would have laughed. Every time a celebrity died, he would rail against the 24-hour coverage on the news, as if there could be some update. Still dead! And I’m finding myself doing more and more things in tribute to him. If you care to play along, here are some things you could do in tribute to my father:

1.Sign something ‘Horace J. Schmiddlapp’. I forget how this first got started. I think he got tired of having to sign endless, useless permission slips for his eight children, so he started signing them ‘Horace J. Schmiddlapp’, and no one ever questioned it. Now that we’re going over legal documents and working through thorny issues of his estate, we’re glad he only took it that far.

2. Bring fancy cookies to the people who work at the post office and bank. This was a recent development, but apparently he used to do this every Christmas. I was amazed to hear it. When I was growing up, he cultivated a reputation as a curmudgeon. I guess it goes to show: Just because you used to be one way, doesn’t mean you can’t start bringing people cookies.

Read the rest of my latest for The Catholic Weekly

Want to wake up the sheeple? Fill in the blanks.

These are [adjective] times. Everyone is suffering, but no one more so than [name of your specific cultural and socio-economic group]. 

Look around you, and you’ll see all the signs of an [adjective] chastisement. The economy is floundering. [Name of favorite sport] may never recover. It’s been [number] weeks since we’ve been able to purchase [name of snack you have argued should be excluded from food stamp purchases].

The last time people endured trials like this, christians were in the arena with [name of wild animal], and [name of democrat] looked on and laughed. 

Worst of all, people are watching Mass on [streaming platform you can’t figure out how to work]. As [name of internet priest who claims to be based on a houseboat in the Bosphorus and therefore doesn’t have to obey his bishop] has clearly stated, this practice is extremely spiritually dangerous, because so many pre-[name of favorite ecumenical council]-type Catholics are already so easily led astray by outrageous offenses like the wearing of [clothing in 99% of modern closets], [a practice that even Pius XIII specifically said is fine, gosh], and nail polish in the perfidious color of [name of perfidious color]. 

Those who aren’t already deeply mired in the [name of heresy]-rooted sin of [name of sin that occurs below the belt] will readily realize that this is no normal crisis. It’s an [adjective] crisis! According to the elocutions of [name of woman recently arrested for mail fraud], our Lady of [European town that could use an influx of tourism cash] clearly warned us that if we didn’t immediately stop [name of sin that holds no appeal to you], she would be in danger of losing the arm-wrestling match with [name of person of the Holy Trinity] and we would be chastised with terrible [name of disease].

And now look. NOW LOOK, you [name of invertebrate]. You brought this about with your [perversion you recently looked up on Urban Dictionary for purely academic research] and your [frightening ethnic food people are now selling on the street corner where you used to play stickball as a lad].

I hope you’re [emotion].

You should be ashamed. Yes, you, you [name of liquid]-spined [name of unimpressive animal]. We’re onto you. I can tell by your [description of basic courtesy] that you probably read [creative spelling of “Simcha Fisher”]. Maybe you don’t know that [name of Catholic celebrity who acts like complete jackass on social media] came back from the brink of death specifically to warn us about people like [you].

[onomatopoeia for spitting]. 

Enough. If you’re an American with blood that is [color], ask yourself, “Who could possibly be profiting from this?” And the answer is, as always, [euphemism for Jews]. Of course, [euphemism for black people] are also suffering, but they brought it on themselves by [verb describing action necessary for existence].

But because of them, we’ll all be subject to mandatory [name of routine medical treatment] which has been conclusively proven on YouTube by [name of person who is not a doctor] to cause permanent flaccidity of the [name of favorite body part].

Friends, there is only one solution. If you love [name of religious devotion] and the [document you once paid the EIB network six easy installments of $43 to purchase an authentic reproduction of], let’s cast off the shackles of [name of basic medical hygiene] and say no to this [name of crime against humanity that you read about in American Girls].

Let’s Make America [adjective] Again, one [name of pathogen-spreading behavior] at a time.

.

.

Image: from Agricultural Research activities book (via Flickr) (no known copyright restriction)

 

 

What does it mean to be present at Mass?

I’m reprinting this article because we’ve all been thinking about how it feels not to be present at Mass. But what does it mean to be present, and what does it mean when you can’t be present?  Something to consider as churches begin to open up again. 
***

Whenever we possibly can, my husband and I split up and take turns going to Mass, so someone can stay home and let our youngest kid be rotten in private. That was not possible this week. So instead, we took turns sitting on a folding chair in the parish hall, watching the dear child writhe around on the floor in a rage because we denied her the pleasure of diving into the parish toilet. I eventually calmed her down, administered a few bribes, popped into the church in time to receive Communion, and then scooted out again before the howls resumed.

Because this is our tenth child, I’ve spent many a Mass this way, and I’ve spent many a morning wondering what it really means to be at Mass. I know that we should make an effort to fulfill our Sunday obligation, and I know that God doesn’t get mad at you for not doing things you can’t do.

But what does it mean to be present at Mass? I used to flagellate my heart with accusations of ingratitude. Nigerian converts, I had heard, would labor six days a week, then spend the Sabbath walking barefoot eighteen miles to and from Mass, because they recognized it for the privilege it was; that’s how unwavering was their focus on the prize of Christ.

I’ve mostly abandoned this guilty line of thought. They are they, and I am I, and the cross God has given me is lighter, but it is mine. I want to be at Mass, but I often spend Mass distracted by unavoidable duties. With previous children, I would have asked myself (and anyone within earshot) what was even the point of going to Mass, if I knew I wasn’t even going to hear most of it, much less say the responses, much less dwell prayerfully on the meaning of it all.

I don’t ask that anymore. I think that what it means to be present at Mass is to show up with whatever you’ve got. We are there to worship God and to participate in the divine mystery by which the Son offers Himself to the Father. We have the unthinkable privilege of joining in on that sacrifice, and we do it by bringing whatever it is we’ve got. For me, that’s a week-long effort, plus little spurts of devotion and gratitude on Sundays and Holy Days. That’s what I’ve got right now.

The great revelation: Whoever we are, whatever we’ve got, it’s still not enough. Whatever preparation we’ve done, it’s not enough. However attentive we are, it’s not enough. There is great peace in letting that knowledge sink into your heart: We’re not enough, and never can be — no, not even if we’re a shoe-less Nigerian toiling through the Mangrove.

But Christ is all.

So the parent who spends most of the hour outside the walls, but turns her heart to Christ for a good four seconds while her child is momentarily calm? She’s present at Mass, because she has offered up what she has to offer.

And so does young man with Down Syndrome, who chuckles and sighs his way through the liturgy, pausing only to whisper, “Jesus!” during the elevation. And so does the woman who isn’t even sure she wants to be a Catholic anymore, but she hasn’t made the rupture yet, because she loves her husband and knows he wants her to stay. And the man who grinds his teeth over liturgical banjos is offering up what he has, because he’s fighting his way through an invisible hedge of aesthetic suffering to get to Jesus.  Because nothing we have is enough, but Jesus is all.

What does it mean for you to be present at Mass?

If you’re angry at God, you can hurl that toward the altar, too. If you’re worried about a thousand things and find yourself thinking about them over and over again, rather than about what’s going on at the altar, offer up the distraction itself. You cannot believe how unfussy Christ is, in His love for us.

I’m not saying “don’t try.” It’s a worthy thing to make sacrifices, even painful ones, for the privilege of participating at Mass. If you spent your life working hard to enter more and more fully into the mystery of the Eucharist, then that would be a life well spent indeed.

But if you find yourself thinking, week after week, “Why am I even here?” then I’m telling you: You’re there because Jesus is all. That’s worth a huge effort, and it’s also worth whatever you’ve got.

***
A version of this essay was first published in The Catholic Weekly in February of 2018. Reprinted with permission.

“Church Pew with Worshipers” by Vincent van Gogh [Public domain], via Wikimedia Commons

What’s for supper? Vol. 210: Carbonara, yes.

The fog’s getting thicker, and Leon’s getting larger! There is no Leon. I am Leon. Here’s what we had to eat this week:

SATURDAY
Pizza

We had our usual combination of plain, pepperoni, and olive, and also there were some leftover mushrooms we fried up, and then Damien cut up some anchovies (leftover from last week’s anchstravaganza) just for my two slices, so everyone was happy. 

Saturday was the day the kids showed me the part of the woods they’ve apparently been clambering around in all spring. A beautiful and blessed place with an underground stream you can hear but not see. They found the  spot on the top of the hill where the spring that feeds our stream emerges from the ground, and there is a long string of enormous, moss-covered rocks that got shoved around by some passing glacier many thousands of years ago. Sometimes I can’t believe we’re allowed to live here.

I also got some hardier saplings and shrubs in the ground (in NH, there may be a frost any time until Memorial Day, so only the toughest stuff is safe to plant outside) — a pink crabapple sapling, a mock orange shrub, and some forsythia I got started in pots last year and then forgot about. Looks like the day lilies I transplanted made it through the winter, too! And I have a pile of purple and yellow pansies waiting for a home. We did have some snow this week, and the heat is still coming on every night, but we’ll get there. 

SUNDAY
Rigatoni in béchamel with little meatballs

I saw this recipe on Smitten Kitchen, where she adapted it from Marcella Hazan. Basically, you make a bunch of little meatballas (that was a typo, but I’m letting it ride), you make a big batch of white sauce, and you boil up a bunch of rigatoni, and you mix it all up with a bunch of freshly-grated parmesan, and then bake it until it all melds together. 

Look at these wonderful little meatballas, twinkling like the stars in the sky!

Normally I bake meatballs, which is faster and not so messy, but this recipe seemed worth going the extra mile for. Here’s the recipe, which I will probably not make up a card for, as this dish got increasingly cursed as the day went on.

Don’t get me wrong: it was completely scrumptious.  Imagine the aroma:

Just the coziest, most creamy, savory thing imaginable.

But like I said, it was cursed. I ended up spending something like five hours making it, which is completely unreasonable. And there were some . . . interpersonal problems that cropped up along the way, and I don’t think I’ve processed them fully yet. If it’s okay with you, we’ll just move along. 

MONDAY
Buffalo hot dogs, hot pretzels, broccoli and dip

Buffalo hot dogs are hot dogs with blue cheese, hot sauce, and chopped scallions on them, and they are my current favorite hot dogs. 

Can we all stop for a moment and admire the stellar chopping job I did with that one scallion? 

Scallions are one of several things I’m currently sprouting on my windowsill.

The others are celery, which is coming along nicely

and horseradish, which is just sitting there like an asshole. 

It was sprouting, until I put it in water, and then nothing. Whatever. You can be replaced, pal. Don’t you ever for a second get to thinking you’re irreplaceable.

There’s also this. I’m not sure what the expectations are here. 

Well, there’s no rush. 

TUESDAY
Chicken salad with strawberries, nuts, and cheese

Old reliable. I bought one of those cartons of mixed greens, and then also some other lettuce just for the lizard, as well as some pea sprouts, which I happen to know he likes. I told Moe I had bought his lizard some pea sprouts, and he said, “Oh, good. I was just feeding him apples, which he is tired of, so he got mad and pooped in his water dish.”  That’s what kind of house we’re running here.

The salad was greens, as I said, and roasted and sliced chicken breast, strawberries, feta cheese, and your choice of almonds or walnuts  (miraculously left over from Passover), which I didn’t bother toasting, but which I admit are much nicer lightly toasted microwaved. Tasty salad, though. 

Some bottled dressing and there it is. 

WEDNESDAY
Pulled pork sandwiches, coleslaw, fries

I tried a new recipe for the pulled pork this time. It was, as far as I can recall, chunks of pork, a diced onion, several minced garlic cloves, some sliced jalapeños, a bunch of chili powder, a can of Coke, and generous sloshes of soy sauce, wine vinegar, and Worcestershire sauce. I put it in the slow cooker and let it cook for about six hours.

As is so often the case with these things, it smelled PARADISAL and tasted fine. 

I ended up putting some bottled sauce on it, just to give it a little more punch.

If you’re looking for a pulled pork/carnitas recipe that has tons of flavor on its own, do try John Herreid’s recipe, which we made last week

I’ll put Lena’s tasty coleslaw recipe at the end, but really I just made the dressing with mayo, white vinegar, and white sugar, and it was fine.

THURSDAY
Spaghetti carbonara, nice grapes

There was this NYT recipe that caught my eye, Springtime Spaghetti Carbonara, and I managed to snag it before it disappeared behind the paywall. Sort of a combination of pasta primavera and spaghetti al carbonara. It called for English peas, asparagus, and basil. But I couldn’t find the peas, and the basil got shoved to the back of the fridge, where it froze. It turns out Irene was trash talking me behind my back about planning to put vegetables in anyway; so I just made good old spaghetti  carbonara.

Jump to Recipe

 

No ragrets. I can’t think of another dish with so few ingredients that tastes like such a luxury. 

Irene, because she has to get worked up about something, was horrified to discover that you throw raw eggs in at the end. Which is how you make this dish, and she’s always eaten it happily, and they’re not really raw, because the hot pasta cooks it. I guess it just doesn’t taste right until you add a little dash of outrage. 

Irene is the kid, by the way, who was on a Zoom meeting yesterday, and got it into her head to stay perfectly still until her classmates started scrambling around, closing tabs and shutting down programs in an effort to unfreeze her. IRENE. 

FRIDAY
Probably Matzoh brei (pronounced to rhyme with “lotsa pie”)

They had cases of matzoh for 75% off, so I did what I had to do. Check your supermarkets and see what you can find! This is a neat little breakfast or brunchy dish that’s easy to make and has lots of variations. Some people have it with jam, which I find a little bleh; but I have to admit, it’s basically french toast, so there’s no reason not to eat it that way. 

Jump to Recipe

I like it as a savory dish with salt and pepper. If you had some crisp fried onions, that would be excellent. The important thing is to cook it in hot oil, so it gets really crisp on the edges. Here’s some matzoh brei in its basic form:

I think I may also make Giant Chocolate Pancake, and maybe some oven fried potatoes, because I am fat, but I could be fatter!

Coleslaw

Ingredients

  • 1 head cabbage, shredded
  • 2 carrots, grated
  • 5 radishes, grated or sliced thin (optional)

Dressing

  • 1 cup mayo
  • 1 cup cider or white vinegar
  • 1/2 cup lemon juice
  • 1/2 cup sugar
  • pepper to taste

Instructions

  1. Mix together shredded vegetables. 
    Mix dressing ingredients together and stir into cabbage mix. 

 

Spaghetti carbonara

An easy, delicious meal.

Ingredients

  • 3 lbs bacon
  • 3 lbs spaghetti
  • 1 to 1-1/2 sticks butter
  • 6 eggs, beaten
  • lots of pepper
  • 6-8 oz grated parmesan cheese

Instructions

  1. Fry the bacon until it is crisp. Drain and break it into pieces.

  2. Boil the spaghetti in salted water until al dente. If you like, add some bacon grease to the boiling water.

  3. Drain the spaghetti and return it to the pot. Add the butter, pieces of bacon, parmesan cheese, and pepper and mix it up until the butter is melted.

  4. Add the raw beaten egg and mix it quickly until the spaghetti is coated. Serve immediately.

 

matzoh brei

A quick little dish you can make whenever there's matzoh around. Rhymes with "lotsa pie." One sheet of matzoh per serving. I like mine with just salt and pepper, but you could have it with jam

Ingredients

  • 1 sheet matzoh
  • 2 eggs, beaten
  • oil for cooking

Instructions

  1. Break the matzoh into pieces about the size of saltines, and put them in a bowl.

  2. Pour hot water over the matzoh pieces and let it sit for a minute to soften. Then drain off the water and press on the matzoh pieces to squeeze out the water.

  3. Pour the beaten eggs over the matzoh and mix a little so the matzoh is all eggy.

  4. Heat up a little oil in a pan. Pour in the matzoh and egg mixture and fry, turning once. You want it crisp on the edges.

  5. Serve with salt and pepper and fried onions if you want it savory. You can also take it in a sweet direction and serve with jam and powdered sugar.

 

 

All your Q’s about live streamed Mass, A’d

I know we’ve been doing this “watching Mass on our screens” thing for several weeks now, but some people still have some questions. This is your lucky day, because I have the answers!

Q. It was hard enough keeping the kids in line when we were physically present at Mass. Any tips on keeping them engaged when we’re watching it in our living room?

A. With kids, it’s the little things that cue them in, so make some effort to supply some strategically-chosen touches to make it seem “really real.” For instance, tell them to get nice clothes on, and then just before Mass begins, discover that their Sunday best does not include underwear, just like at regular Mass. You can also let them sit on your lap, ostensibly so help the see better, but actually so you can obsessively inspect their scalps and ears for ticks the whole time, just like at regular Mass. And if they have to use the bathroom during Mass, let them go, but make them do it in the basement, and set up a table of donuts they have to walk past. In this way, your eventual reintegration to regular Mass will be seamless, and you won’t have COVID-19 or ticks.

Q. I know that if we have a dispensation from Mass, that means we don’t have an obligation to go, and live streamed Mass wouldn’t fulfill our obligation anyway, so there’s no way in which we can be obligated to live stream Mass. So I’m not some kind of rigorist or anything. My question is, should we turn the laptop so it’s facing in such a way that, when we kneel during the consecration, we’re actually facing the actual altar, which is two towns away?

A. I mean, the world is round? And Catholic churches are everywhere. So if you’re kneeling, there’s a 100% chance you’re kneeling toward an altar somewhere. This may be the best thing you hear all week. 

Q. Our Mass is broadcast live, but you can also watch a recorded version of it later in the day. If, hypothetically, I accidentally stayed up until 2 a.m. watching Buffy and eating questionable salami, is there anything shabby about sleeping in and catching Mass on the liturgical flippity flop, as it were?

A. No, but you’ll be missing out on your chance to be the first one to see your pastor’s astonishing new look after he broke down and cut his own hair on Saturday night. So, make your choices.

Q. I am fairly new on The e-Internet. I want to keep up with The Cyber and participate in an appropriate “virtual” way! Can you teach this old dog some new “online” tricks?

A. Absolutely, and thank you for your service! If your liturgy is being broadcast on the Book of Faces that your handsome grandson set up for you, you will see a row of faces along the bottom of the screen. These are called “Sacramenticons,” and Pope Francis has promised a partial (7/8) indulgence for anyone who times them exactly right, under the usual conditions (no attachment to sin, fast modem, etc.); i.e., during the Memorial Acclamation, it is right and just to respond to “Christ has died” with a “sadface,” “Christ is risen” with a “wow face,” and “Christ will come again” with a “happyface.” It is not essential that you do this, but I guarantee it will give your handsome grandson some enjoyment if you do.  

Q. As a representative of the humble flock who have been abandoned in this vale of tears by a weak and faithless episcopate, I am willing, in my humility, to patiently await the restoration of the most precious sacrament, even though I have every right to get as much body, blood, soul and divinity as I want, when I want it, under the exact conditions under which I feel like getting it. I am, as I say, humbly willing to endure this current scourge, and I have been strongly suggesting to the Holy Spirit that he use my intense sacrifice for the conversion of sinners, especially my pastor, who has squandered this incredible opportunity to give one of those really blistering sermons about modest and Marylike attire, because I know beyond the shadow of a doubt that those same hussies who used to show up to Mass with their squalling brats and their collarbones hanging out for all and sundry to see are probably at home right this minute wearing God knows what, probably elastic bloomers and one of those so-called t-shirts promoting satanism, and I’m not there to do anything about it and it’s KILLING ME. 

So my question is, how many poor souls do you think I’m releasing from purgatory with my humility? I’m estimating four hundred.

A. At least. Have you considered asking the Holy Spirit to sign your petition? Assuming he’s not too intimidated by your spectacular humility.  

Q. Can I drink coffee while live streaming Mass?

A. Yes, but in a very counter reformation way, no. 

 

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Image via Pexels

 

Only listen

Everyone who knows me knows I have a big mouth. I love to talk, I love to give advice, I love to leap in with my take on something that I only just barely found out about. It doesn’t help that I often get rewarded for it: I get paid to write, paid to talk, paid to share my opinion and analysis.

The exception to this is when I do interviews. I was comparing notes with my husband, who is a reporter, on how readily people will tell us intensely private things. It is truly amazing what people will reveal.

I used to think I had some particular talent for getting folks to open up, but now I know I don’t. It’s just that most people want to talk, and if you ask them to, they will. They want to tell their stories. Most of all, they want someone to listen.

When I go to conferences as a speaker, I’m there primarily to (as the name implies) speak. But I’m also there to listen. For every 40 minutes I spend speaking, I spend about five hours listening. It happens before the speech and after the speech, in an out of the conference space, on the sidewalk, in the hotel, in the bathrooms, on the plane.

Last time I was at a conference, I ended up sitting in the bar of the hotel for three hours, listening to some woman pour her heart out to me, an utter stranger. She told me the most terrible, dreadful, astonishing, heartrending things, and it was very clear to me that my job was to get comfortable and receive it without comment. People want to tell their stories. People want someone to listen. They need it. Read the rest of my latest for The Catholic Weekly

Image: The Old King (detail) by Georges Rouault; photo By Tabbycatlove – Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=74815857

What’s for supper? Vol. 209: Anchovy, anchovah

What up, cheese bags? Here’s what we ate this week:

SATURDAY
Okay, I can’t remember what we ate on Saturday. I’ve started getting groceries on Mondays to avoid the crowds of weekend shoppers who are just too patriotic to wear masks; so my menu cycle is now Monday to Sunday, and Saturday was just too long ago. I imagine we had meat, a starch, and possibly something green, but probably not.

SUNDAY
Corned beef sandwiches

Corned beef went on sale after St. Patrick’s day, and I snagged several pounds for the freezer.

Damien cooked and sliced them, and we had sandwiches on toasted sourdough bread with mustard and Swiss cheese, liberally garnished with me grumbling about how hard it is to take a photo of a sandwich. Try it some time! It’s not easy. Grumble grumble.

MONDAY
Caprese chicken sandwiches, strawberries, fries

Just regular old frozen chicken burgers on ciabatta rolls with tomatoes, basil, provolone, salt and pepper, and olive oil and vinegar. 

You know, every time I need to write the word “provolone,” I have to Google “kinds of cheese.” I don’t know why this is, but I can never remember the name of it. It’s bizarre. I can remember “potrzebie” and “funicular” and “crepuscular” and “vermiform,” but I can never come up with the word “provolone” without help. 

The sandwiches were good.

TUESDAY
Chicken caesar salad

I had a yen to taste real caesar salad dressing, which I never have before. Freshly grated parmesan cheese, raw egg yolk, minced anchovies, freshly-squeezed lemon juice, the whole nine yards.

Jump to Recipe

 

I would call it a howling success. The only fly in the ointment was this:

The dressing was great, though. I assembled all the ingredients and then just mixed them all together, as one does for dressing, somehow forgetting to read the second part of the recipe, which describes making a paste of some ingredients, then combining the paste slowly with the liquid ingredients, then gradually incorporating the beaten egg yolk drop by drop. Nope, just smushed up all in together and swizzled it up with a fork, and it was great. Zippy, even. Definitely making this again.

It was neat having a whole meal with such simple elements: Just greens, chicken, croutons, and that wonderful dressing. I made the chicken with olive oil, salt, pepper, garlic powder, and oregano, broiled and sliced. 

Do I have a crouton recipe card? Nope, doesn’t look like it. Basically you just cube whatever stale bread you have lying around and drench it in melted butter, then season heavily with salt, garlic powder, oregano, and pepper, spread it in a shallow pan and toast it slowly, like on 300, for maybe an hour, stirring them up occasionally. The kids think my croutons are the best thing I make, which is kinda, hmmm, I mean it’s basically toast. 

WEDNESDAY
Carnitas with pico de gallo, tortilla chips, pineapple

Damien snagged some Mexican Coke last time he was out, and so I was compelled to make these excellent carnitas following the recipe from J.R.’s Art Place. Pork butt in chunks, sprinkled with salt, pepper, and oregano, then cooked in Coke and oil with oranges, cinnamon sticks, and bay leaves.

This recipe is so easy and good, it’s even delicious when you . . . *sob* . . . forget to turn the heat off, and it kind of blackens in the pot before you shred it.

I’m not kidding, though. Even though I totally overcooked it, the flavor was fantastic, and there were no survivors, I mean leftovers.

I made a big bowl of pico de gallo, which was on the mild side because I forgot to buy jalapeños and I forgot to add garlic, but it was still ZIPPY.

Jump to Recipe

I think my next project will be to make a batch of that sharp, runny salsa they serve in restaurants. I got turned off homemade salsa when my in laws were . . . well, it’s a long story, but for some time, they were living in a hotel room with two teenagers, two boxers, and a kitten, and my father-in-law had a sinus infection, and the only thing that would help was lots of homemade salsa. You know how hotel rooms have those heavy doors that sort of hermitically seal in the air? So we would go visit them, and I don’t know, somehow I got turned off homemade salsa. But that was long ago, in a vermiform universe far, far away, and today, things are much more potrzebie.

Here is some pico de gallo from ages past. This time around, I made it with sweet grape tomatoes, which I definitely prefer, even though they are a pain to cut up. 

THURSDAY
Beef stroganoff on noodles

Bit of a puzzler here. I used some really excellent, fresh ingredients, but it still turned out bland. Possibly longer cooking would have given everything a chance to develop; I just kind of threw it together right before dinner. It was good! Just not the happy punch in the mouth I was expecting. 

You tell me where I went wrong. I sautéed some diced onions and fresh garlic with some ground beef and drained the fat; then I added several diced anchovies and let them cook in. Then a ton of sliced mushrooms, lots of red wine, salt and pepper, plenty of sour cream, and then right at the end, a generous handful of fresh dill. 

What do you think? Longer cooking? More anchovies? Probably it needed more anchovies. 

FRIDAY
Requested tuna noodle for the young parsons, maybe sushi for the elders.

We are going for a surprise parade birthday party for some kid (I guess you lean out the window and shout happy birthday? I’m unclear on the details, but it sounds hygienic), and if, on the way home, someone accidentally falls out of the car right outside the Chinese restaurant right when they happen to be coming out with the sushi we ordered, so be it.

caesar salad dressing

Ingredients

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

Instructions

  1. Just mix it all together, you coward.

 

Pico De Gallo

quick and easy fresh dip or topping for tacos, etc.

Ingredients

  • 2 large tomatoes, diced
  • 1 jalapeño pepper, seeded and diced OR 1/2 serrano pepper
  • 1/2 onion, diced
  • 1/2 cup fresh cilantro, chopped
  • 1/8 cup lime juice
  • dash kosher salt

Instructions

  1. Mix ingredients together and serve with your favorite Mexican food

A sorting process

In Fiddler on the Roof, Tevye, the hard-working Jewish dairyman, introduces himself and his family and his way of life with the song “Tradition.”

It lays out the beauty and stability of their stetl ways, and also hints and some of the the injustices and absurdity woven into their daily life. The wheat and the weeds are all intertwined. It works well enough, and Tevye is unwilling to disturb it.

But the world around him is not working. It’s changing fast, he has to keep deciding how willing he is to let go of things that once seemed fundamental. His first daughter wants to marry someone she loves, rather than someone her father has chosen, according to tradition. He relents. Then the second one wants to marry a scholar with radical ideas. He again relents, and although they ask for his blessing but not his permission, he belligerently gives both. Then the third one wants to marry someone who’s not even a Jew, and this is too much. He cannot accept it, and so he loses his daughter, considers her dead. 

As the pogroms intensify, the way of life they’ve been trying to hold together is being torn away from them, whether they choose to release it or not. They are expelled; their shtetl is no more. They pack up and go, heading for a new world. But before this final breech occurs, Tevye does relent again, and he conveys to his renegade daughter: May God be with you. 

Right around the same time Tevye’s fictional family was packing up their life, the Olshansky family, my family, was leaving Kiev with their son and their daughter, my grandmother, Anne, or Hana.

My great grandfather, Phillip Olshansky, wearing the uniform of the Czarist army, shortly before they fled Russia

It took three years to get off the continent that had become so hostile to Jews, and before they succeeded, they had a third child, a son, in Bucharest, Rumania. The five of them crossed the ocean and settled in New York, where they had two more children before my great grandfather died. My grandmother became a milliner and married my grandfather, Jacob, who had a small pharmacy, when she was in her early 20’s. It was then she applied for naturalization in her new home.

My grandmother and grandfather were not religious. They sometimes had a family Passover seder prayed in rapid Hebrew, but mostly just held on to the cultural threads, the jokes, the food. Some Yiddish curses that bubble up in my mind when I’m very tired. Maybe the family wanted to start fresh and leave behind as much as possible of that hostile old world.

My grandmother with my father

But at the same time, even though she was so young when she emigrated, maybe my grandmother still felt like a refugee. My sister remembers my grandmother’s piano bench containing several decks of playing cards with little tags noting which cards were missing — a useless thing that somehow felt like it was worth saving. Maybe she was just a fussy old woman. But maybe, when so much has been taken from you, it’s hard to choose to throw anything away. You keep the things you can categorize, and that makes it easier to let go things that have been taken away without your consent. I don’t know.

My paternal grandparents’ gravestones are engraved with Hebrew, anyway. My grandmother’s says “Hana bat Feivel haLevi,” which, I was recently amazed to discover, means “Anna, daughter of Phillip the levite.”

I never knew that our family was descended from levites, and wouldn’t have thought to ask my grandmother, who died when I was seven. I knew her as a plump, profane old lady who smoked and sucked purple sour ball candies as she watched Benny Hill in the little apartment she made upstairs in my parents’ house in New Hampshire, after she became too old to live on her own in Brooklyn.

My grandmother with my younger brother Jacob

Hana, daughter of Phillip the levite? I did not know. Was this something she consciously left behind, or had that heritage already become vestigial, fit only to note on a gravestone? I wonder what her early life in America was like, before her father died. Maybe she was something like one of Tevye’s daughters; maybe it was something else entirely. From Kiev to Bucharest to Brooklyn to New Hampshire, and then she died hairless in a hospital bed, hollowed out with cancer. I remember one of her sisters, Micky, Miriam, probably, so dramatically screaming at her funeral, “Annie, Annie, don’t go!” 

Did you ever wonder why Jews are so anxious? The nervy, neurotic stereotype is not from nowhere. Jews — and this is a real thing — are genetically anxious, because when you’re actively persecuted for many generations, it physically changes your brain. Our amygdalas are highly developed, because they have to be, because we were always in danger. Now it’s our job to tell our brains to stand down and calmly sort through just how much danger we’re actually in. Is anybody actually after me right now? Is there a threat? Am I being expelled?

One of the things we need to sort out, as we sort through our possessions, deciding which ones to keep and which to discard, which to hang onto and which to leave behind: Who is with us? Where can I go? What will I take with me? What will I discard?

Will God go with us? Or is He one of the ones who is out to get us? We have to be calm, assess and sort through these things calmly. 

I don’t know anything about the journey, but I believe my grandmother had doings with God some form before she died. I know that, when my parents became evangelical Christians a few years before I was born, they made some clumsy efforts to badger their parents into accepting Christ. They asked them what would happen if they fell off a cliff on the way home, died without being friends with God. My grandparents were understandably annoyed with this approach. The effort failed and my parents realized their mistake. You have to let people make these choices for themselves, not out of compulsion. God seeks your permission and your blessing. My grandmother associated the cross with pogroms. But she, daughter of a Levite, once saw a nativity scene and said, “It’s so beautiful, it must be true.” But I don’t know if she carried it further than that.  

My father once told me his father once asked a rabbi if he could be bar mitzvah’d as an adult, since it never happened when he had come of age. He didn’t go to synagogue and he didn’t observe the holy days, but he did feel that something had been withheld from him, something he needed. He wasn’t observant, but on Yom Kippur, the day of atonement, he would sit alone in a darkened room all day. My father saw and remembered this.

When my father was buried, no one cried out, “Don’t go, don’t go!” at his grave. It was clearly his time, more or less. He had cheated cancer and had his chest cracked open more than once to save his heart. No one thought he would live for 77 years, but he did, and he was ready to move on, more or less.

Now my brother is sorting through his house, trying to work out what should be kept and what should be thrown away, what must be remembered and what should be discarded. I don’t want the house. I’d rather just let it go. I haven’t been inside that house for some time. What is it even full of? I’m not sure I want to remember, much less lay claim to any of it. 

It’s a good thing these choices get made for us, sometimes. I shall calmly tell my amygdala: God is with us. Everything else can be let go.