Memories of Mr. Shea

Last week, we heard that our college philosophy professor, Brian Shea, had died. He was an immensely powerful man, in his mind, in his body, and even in his voice. One time, I was in the kitchen and someone commented that some water had hit the grill, and Mr. Shea said, “Yes; you can hear it, sizzling.”

It took me several minutes to realize that this was a normal, mundane comment to make. His voice was so deep and penetrating, and he said everything with such profound assuredness, it came across like a pronouncement for the ages. And lo, 27 years later, I remember him saying it. 

I wish I remembered more of the more important things he said. My fault, not his. I took several of his classes, including the philosophy units of Humanities, and also Ancient Greek and possibly Metaphysics; but even students who were more academically suited for those subjects were bowled over by his incredible intellectual prowess. He would hustle to the lectern, smile and say good morning, open his notes, pause for a moment with a fixed expression, like a raptor over its prey, and then he would begin to speak; and the ideas he wanted to impart would unfurl smoothly from his brain for the next fifty minutes like shining steel ingots rolling off a factory line. No stumbling, no backtracking, no scrambling to express what he meant. He always knew exactly what he wanted to say, and he always said exactly that. I have never since met a more articulate human being. And he was passionate about it, and sincere. He loved what he taught, and he loved teaching. 

One day, he came into a seminar room when he was sick, and he opened his notes as usual and began to teach. Several minutes passed by before one of the students gathered the courage to tell him he was speaking in German. He apologized, got up, and went back to bed. 

He was, to be honest, terrifying. You did not want to be on the wrong end of his scorn. My memories of him are from when I was nineteen or twenty, very skittish and foolish; but I think even the students who made their way to his inner circle remember how intimidating he could be.

He was physically tremendous. Not tall, I don’t think, and he was immensely fat, but mostly he was just huge. His body was huge, his head was huge, his eyes behind thick glasses were huge, and when he grinned, as he often did, his mouth was huge. And he was strong. A student once saw him encounter a small fire on campus, and he grabbed the fire extinguisher, and, apparently forgetting to pull out the safety pin, he simply squeezed the nozzle hard and made it work. 

He seemed to have a special gift for witnessing students at their dopiest moments. If you were going to do something stupid, chances were good you’d turn around to see Mr. Shea in his chair, watching you and grinning from across the caf’, Dunhill cigarette smoke curling around his head like the vapors of an oracle; and if you were unlucky, he would make a pronouncement about your fate. Nobody was safe from his terrible wit, and so when you did become a target, there was no shame in it. It was almost a mark of honor: You’ve joined the club. You got noticed, and extinguished, by Mr. Shea. 

For all this, he was kind. Most people figured this out sooner or later, despite his best efforts. One hapless freshman showed up for the semester with only one pair of pants to his name, and Mr. Shea quietly went out and bought him some pants. One unpopular girl was homesick and friendless in Rome, where every sophomore class spent a semester, and he — a man who prized his routine and his privacy more than most — invited her out to dinner and treated her like a sought-after guest. There are dozens of stories like this. He spent hours in the caf’, smoking endlessly and gossiping with Chef Pat and laughing his resounding, smoke-pickled laugh, and coughing like thunder, telling stories, and watching. You could hear his voice, and his laugh, and his cough, rise up through the floorboards when you went to the chapel, which was built over the caf. His voice penetrated everything. 

He was the Director of Student Life as well as a professor, and he seemed to know about everything that happened on campus (and in the nearby woods). I remember him saying how apt it was when students described getting drunk as “getting wasted.” He deplored waste, wasted time, wasted effort, wasted intellect. It grieved him to see people being foolish with their lives. 

Miscellaneous other stories are coming back to me, like how someone called him because there was a bat in the dorm, and without hesitation he said to my then-boyfriend, with menacing sang froid, “Damien, get the rake.” Nobody ever questioned  his directions! Mr. Shea always knew what to do! Now I’m almost fifty years old and a few months ago, a bat got into our house, and the first thing I thought was, “Damien, get the rake.” 

I remember a Mardi Gras party when the students had a traditional pancake fight, which was all fun and games until somebody (me) fired off an errant pancake, and watched in frozen horror as it missed its target and smacked Mr. Shea square on the side of his head and knocked his glasses off. I died that day. My heart stopped and didn’t start again for several seconds. I literally fell to the floor and scuttled away across the room before he would know the assassin was me.

But another student, who often played chess with him, said that he played like he lived: He started off with a huge amount of bluster and intimidation, attacking on several fronts at once; but if you put up even the slightest bit of offense, his strategy would collapse and fall apart. I didn’t see this side of him often, but I believe it. I know he was gentle when he needed to be. I know that, for all his prodigious intellect and encyclopedic knowledge of many subjects and his master’s from Oxford, he was Mr. Shea, and not Dr. Shea; and I know he lived in a room or two upstairs in the creaky, drafty “White House” nestled in the trees on campus, apparently surrounded by shelves with hundreds of video cassettes of every kind of movie, which he would lend out to students if they promised to clean out their VCRs first. He only rarely left the little college grounds. He didn’t like travel (and got testy when anyone in Rome spoke to him in Italian!). I don’t know what he spent his money on, besides Dunhills. 

Every once in a while, he would startle people by making reference to how fat he was. I remember him complaining about how hard it was to find shirts in his size that didn’t have Winnie the Pooh or Donald Duck on them, as if being fat meant you were a child. Just one of the many indignities endured by the long-suffering Brian Shea. 

Another: One Thanksgiving or Christmas Vacation,  he had the task of calling every single student who had just arrived home, and telling them that one of the kittens on campus (there were not supposed to be kittens on campus) turned out to have rabies, and so everyone who came into contact with it (which was everyone) must get a rabies shot. I thought of him making the rule against kittens, knowing there were kittens anyway, and then grimly making his way alphabetically through the list of students, informing them one by one that now we’re all going to die unless we get our shots. I think probably all he wanted to do was sit in a sunbeam, smoke, and talk about philosophy, but somehow he was also very good at doing all the other things he was responsible for. 

I just remembered one more story. After I graduated and got married and started having kids, I took a temporary job doing some work for the school admissions office. When I was at school, I was incompetent in a thousand ways, and hadn’t yet learned how to drive; so when I was leaving the grounds years later, I spotted him on the porch of the White House, sitting and smoking as usual. My great chance to show him that I did grow up after all! I rolled down my window and shouted, “Mr. Shea, look! I finally got my license!” He smiled and nodded. Then I drove directly into a tree. 

Someone told me he said that, after students graduated, he forgot about them. Fair enough; there were so many of us. I don’t think anyone who ever met him forgot him, though. A powerful, gracious, frightening, practical, strangely humble man with a great heart and a white hot intellect like no other I’ve ever encountered. You can still hear it, sizzling. 

***

Image: Thomas More College where Mr. Shea taught and lived for many years  Photo by John Phelan (Creative Commons

What are your kids really learning at school? How will you find out?

When my family used to homeschool, I used to interrogate myself about which was be worse: The horrible knowledge that I was in charge of everything they would learn that day? Or (if we switched to someone else teaching) the horrible knowledge I wasn’t in charge of anything they would learn that day?

It was very hard to get used to sending my kids off for six or seven hours a day, and not really know what they were learning. Now that I’m used to it, I can see that some of it is great, some of it is fine, some of it is terrible, and some of it is just baffling. The thing is, I never really know how much I know. All I know is what the kids choose to tell me, or what I can figure out.

This is true for every parent who is not physically sitting on top of their child twenty-four hours a day. All you know about what your kids are learning is what you are allowed to know, by the people your kids come into contact with, and by your kids. That is the nature of kids growing up.

Right now, there is a case working its way through the courts about whether or not parents should be able to get their kids to opt out of learning with books with LGBTQ+ themes. The problem with stories like this is that, reading it, I don’t really know what these books are. The article says the parents who are suing object to “LGBTQ+ inclusive books.”

It mentions, “Some of the books at the center of the clash include Pride Puppy, geared toward preschoolers and Uncle Bobby’s Wedding, geared toward students in kindergarten through 5th grade.”

You get the general impression from reporting on such stories that the parents are opposed to these books solely because they include LGBT people. This may be the case, but I have read numerous stories phrased identically to this one that, when you drill down into the facts, are revealed to deliberately mention one title but not another, or excerpt one page but not another. It’s hard not to conclude that the goal is to make the parents appear foolish and bigoted. It’s hard not to conclude that the article is complicit in hiding something from the general public.

Slate magazine—hardly a mouthpiece for conservative, reactionary parents—recently published a story about this very phenomenon, in which the author admitted that he thought it was overblown hysteria when people objected to the popular sex ed book It’s Perfectly Normal. But when he saw the actual copious and explicit drawings of intercourse, masturbation, and genitalia designed for ten-year-olds to pore over, he was taken aback.

Read the rest of my latest for The Catholic Weekly. 

Image by USAG-Humphreys via Flickr (Creative Commons)

Dan Finaldi: Teaching painting, finding God

Dan Finaldi doesn’t have a studio. His house in New Jersey doesn’t have space, and that might become a problem when he retires from teaching to spend more time painting, which he plans to do in the next few years. He’s been a high school teacher for 23 years, and as much as he enjoys teaching teenagers, at age 62, he’s finding it harder to match their energy.

But he’s still teaching now, and when the weather’s too bad to go outside, he often stays after school to paint. More often than not, he ends up painting his students. “They’re posing or eating, and I’m painting them. They talk, they share. They tell me their life stories,” he said.

“I just want to paint them. Sometimes, people will come to me and say, ‘Can I pose?’ and I say, ‘Sure.’ I’m fascinated by looking at people. There are so many different things to look at in a face. I love looking at their faces,” he said.

Finaldi teaches at a public high school that welcomes lots of Indigenous students, many with complex or traumatic histories.

“Last year I painted two double portraits, sisters from Mexico. They told me their grandmother speaks an Indigenous language, not Spanish, some ancient language that has perdured,” he says.

The Southern and Central American migrant students often speak of their families, and Finaldi said they also seem to bring a heightened sense of color and design to their work, as well as an apparently innate talent for working with pottery and clay.

Awakening a dormant ability

All students have a “dormant ability in drawing,” he said, and he sees it as his job to teach them the skills to wake up that dormant ability. But it helps when some of the students also supply enthusiasm and inspiration.

“When you’re in a class of 25 kids, it does lift all boats, when you have kids that are not on their phones, and they’re looking at other kids’ artwork,” he said. “Their work improves aesthetically. They see the line work and the color, and they try to imitate it.”

Finaldi is just inspired to paint the kids themselves, though.

“They’re such beautiful, interesting-looking people; I just want to paint them. I’m fascinated by looking at people,” he said.

The natural world

But when the weather is fine, Finaldi will be outside, using oil paint or watercolor to capture his other great love: The natural world. He’s learned to harness the power of Instagram and will share a video panning slowly past a busy playground where he’s set up his easel, his unfinished canvas blending into the rosy sun and shadows of a late summer afternoon.

The loose, light-filled strokes of color are typical of Finaldi’s work, which presents fluid, unpretentious scenes of daily life: the rusty glow of autumn leaves under a cerulean sky; a moody moonlit nocturne with power lines; teenagers just hanging out…Read the rest of my latest artist profile for Our Sunday Visitor. 

This is the sixth in a monthly feature on Catholic and Catholic-friendly artists I’ve been writing for Our Sunday Visitor. 
Previous artists featured in this series:
Gwyneth Thompson-Briggs
Chris Lewis
Kreg Yingst
Sarah Breisch
Charles Rohrbacher

If you know of (or are) a Catholic or Catholic-friendly artist you think should be featured, please drop me a line! simchafisher at gmail dot com. I’m not always excellent about responding, but I always check out every suggestion. Thanks!

 

What’s for supper? Vol. 351: In which I finally get my head examined

Happy Friday! Gevalt, what a week. Today, in just a little bit, I am going to a REAL NEUROLOGIST. I am very excited. And we had a busy little week, full of candy and screaming! Here’s what we ate this week: 

SATURDAY
Tacos for kids, Indian food for adults

Saturday was the last installment in our rolling 26th anniversary celebration. Damien and I took the kayaks out on the Ashuelot River down by one of the covered bridges. We paddled upstream as far as we could until an uprooted tree blocked the way, and then we floated gently back down again among the yellow leaves.

We took a little detour into — I don’t know what you’d call it, the equivalent of a cul-de-sac for a river. It was SO QUIET in there, and the buggies were jumping around on top of the water because no one would bother them, and a giant blue heron lifted off and flapped away. By the time we got back where we started, it was getting chilly and a little dark, and it really was time to go, but we didn’t want to leave quite yet, so we paddled under the covered bridge. I howled a little bit, because of the acoustics, and then as soon as we popped out the other side, I SAW AN EAGLE. I’ve never seen one before. Absolutely unmistakable. What a wonderful trip. 

 

We stopped off home to change out of our damp clothes, and make sure the kids tore themselves away from that new Mario whatnot to get some tacos started, and we went to Royal Spice in Troy. We got an appetizer of assorted vegetable thingies, and then Damien got lamb saag and I got lamb biryani. Very, very fine. 

I also had a laugh because the waitress (who was very nice) asked us if we wanted “Naan? Nyaaaayn? Bread?” We had all three, thank you very much. Also papadum. 

SUNDAY
Grilled ham and cheese, tomato bacon bisque

Sunday the plan was grilled ham and cheese, but it was so gray and drizzly, and there was this stray pound of bacon in the fridge, so I got the idea of tomato bisque in my head, and couldn’t get it out even after I looked up the recipe and discovered I was missing, like, five ingredients. 

Jump to Recipe

Not that it’s a complicated recipe, but it does have more than bacon and a can of tomatoes in it. But I realized if I had to run to the store, that would be an excuse to go pick up Clara and bring her to the house for pumpkin carving. So that was nice. 

And dinner was very nice indeed! Perfect for a chilly, rainy day. 

I also realized it really was getting cold, and this was a trend that wasn’t likely to reverse itself soon, so if I was gonna pick some mint for the winter, then today was probably the day. So that’s what I did. 

I still haven’t fixed my food processor, so I made do with the Ninja blender, and blended it up as best I could with a little olive oil. My best wasn’t very good, and I lost a little enthusiasm for the project at this point, and then squunched the kind of uneven results into an ice cube tray, 

and lost at least another 20% of enthusiasm when I saw what I had done. I dunno. I just wrapped it up and chucked it in the freezer, and next time I want some mint for a marinade or something, let’s see if I remember it’s in there. 

I also have these ghost peppers in my garden. I don’t know what to do with them. 

Why did I grow them? I don’t know. 

I spent the rest of the evening putting the next-to-last last touches on the Halloween costumes. And I remembered to take the pizza dough out of the freezer!

MONDAY
Under-over pizza

My pride at remembering to defrost the pizza evaporated when I realized I had forgotten that the oven was still broken. So I did what any red-blooded American would do (?): I broiled the pizzas until the top was bubbly, and then put them on the stovetop, carefully rotating them over the hot burner, in an attempt to firm up the underside of the crust. 

It . . . didn’t completely not work. 

Good effort, edible pizza. And anyway, we had Halloween costumes to finish.

TUESDAY
Hot dogs, popcorn

Tuesday was, of course, Halloween, so we had our traditional quickie meal, at a table graciously decorated appropriately for the day:

and then we were off trick or treating! Here’s some photos from the evening: 

 

A successful night, and boy am I old and tired. Got home, lit the jack-o’- lanterns just to see them lit (nobody comes to our house because we don’t have sidewalks), and put on Army of Darkness, which I slept through. 

I had just snuggled in under the covers of my bed when I suddenly remembered I was planning bo ssam the next day. And that means getting the meat going the night before. SO I DID.  Hero! I’m a dinner hero. 

WEDNESDAY
Bo ssam, rice, kiwi

Wednesday was All Saint’s Day and we let the kids stay home from school because, not because of the saints at all, we were just tired. So tired! And there was a real hard frost. The nerve.  We made it to the noon Mass with just a little screaming.

Wednesday I did remember the oven situations and was prepared to make the bo ssam in the Instant Pot and finish it up under the broiler, but Damien, who is the other hero around here, fixed the oven in the morning. I was so excited about it being fixed that I put the pork in right away, so it was done cooking at like 4 PM. So then I moved it to the slow cooker (not the Instant Pot, because I needed that to make rice) so it would stay warm but not dry out, and then back to the oven about ten minutes before supper with the little finishing glaze of brown sugar, sea salt, and cider vinegar that gives it that opulent caramelized crust. I use the My Korean Kitchen recipe, but I just do the salt and pepper overnight part, and then the brown sugar glaze part at the end. Very basic and easy, big return. 

Everybody likes bo ssam! We had lettuce to wrap up the rice and shreds of meat it, and I added some sweet chili sauce to mine, which was tasty. 

I also cut up a bunch of kiwis because I like to have something cool and juicy with this meal, because the meat is so outrageously salty. 

 

A very fine meal. 

THURSDAY
Shakshuka (eggs in purgatory), soul cakes, pomegranates, pumpkin seeds

Thursday was All Soul’s Day and I must have my little joke and serve eggs in purgatory, which is basically shakshuka, and soul cakes. 

In the morning, I dropped off all the kids and spotted a ton of free fencing on the side of the road, but got a text from Moe that his battery was dead. So I started stuffing fencing into the car as fast as I could, sincerely wishing I had remembered to take the Dalek out of the back. A crusty old Yankee stopped to help, and we fit all but two rolls of fencing. I explained that I have a little duck problem , and that’s my story. He understood. The Dalek goes in front. I drive into town, locate Moe’s car, annnd discover my jumper cables are missing a clamp. So we decide to drive to Harbor Freight, but first we have to put the Dalek into Moe’s car so there’s room in my car for Moe.
 
I can’t just go into the store myself because I am wearing bright pink pajamas.
 
So he buys the cables, I Google instructions, we fearfully hook it up, wait five minutes, and it works! Moe goes off, I go home with the alarm
going off the whole time because the back door is slightly open, and unload the fence, which I’m 80% sure is terrible fence and useless, and all is well. I may need a tetanus shot from getting poked with fence wires. I forgot the Dalek.
 
I sat there for a few minutes on the couch trying to figure out if I was an idiot or not. Then I just had some coffee and wrote two essays and made some dough. 
 
Here’s the recipe:
Jump to Recipe
 

made the shakshuka sauce and moved it into the slow cooker

(here’s the recipe:)

Jump to Recipe

and prepped a bunch of pumpkin seeds, and then it was time to go again, and I had to stop at Walmart, and then I went to the school, and GUESS WHAT? 

There was still some free fence on the side of the road! And there was no Dalek in my car anymore, due to me having forgotten. So this time, there was plenty of room. Sort of. 

So then we got home, and the kids cut out the soul cakes. This year we did skulls, ghosts, and angels. There’s some silly little theological allegory there but we’ll just skip it

I added some detail with this weird dried fruit I had in the cabinet, that I got on clearance at the International Market a while back, and then I sifted some powdered sugar over them when they came out of the oven. 

The fruit is called Tutti Frutti Mix, which implies in not one but two ways that there are two or three kinds of fruit in there. Right? “Tutti” and “Mix,” not to mention that “Frutti” is surely plural. 

It turns out it’s just papaya! 

It tasted fine, and the texture was pleasant. I was expecting a kind of gummy consistency, like those red and green cherries that go in one of those yucky fruitcakes, but it was chewy with a little edge, almost nutty. So there you go. I have a lot more of it (IT WAS ON SALE).

So first I made the pumpkin seeds

and I remembered to save a few dozen out to dry, rather than roasting them, so we can plant some nice big pumpkins in the spring. (I just tossed them with olive oil and sprinkled them with kosher salt and spread them in two shallow pans in a 350 oven, stirring them up every twenty minutes or so, for maybe forty minutes or an hour.)

When those were done, I baked the soul cakes, and when those were almost done, I started poaching the eggs in the shakshuka sauce

You’re supposed to have parmesan or feta, and parsley, for the top; but I didn’t have either. It was a nice sauce, though, with plenty of vegetables, and rather spicy. 

I cut up the pomegranates I’d been withholding all week

and we had ourselves a weird little meal for All Soul’s Day

And that’s my story!

FRIDAY
Shrimp lo mein

If I make it home alive. 

Tomato bisque with bacon

Calories 6 kcal

Ingredients

  • 1 lb bacon (peppered bacon is good)
  • 1 medium onion, diced
  • 5 cloves garlic, minced
  • 56 oz can of whole tomatoes
  • 2 bay leaves
  • 46 oz tomato juice
  • 8 oz cream cheese
  • 2 sprigs fresh rosemary
  • salt and pepper
  • crispy fried onions (optional garnish)

Instructions

  1. Fry the bacon until crisp. Remove from pan, chop it up, and drain out all but a a few teaspoons of grease.

  2. Add the diced onion and minced garlic to the grease and sauté until soft.

  3. Add tomatoes (including juices), bay leaves, rosemary, and tomato juice, and simmer for 20 minutes. Save some rosemary for a garnish if you like.

  4. With a slotted spoon, fish out the bay leaf, the tomatoes, and most of the rosemary, leaving some rosemary leaves in. Discard most of the rosemary and bay leaf. Put the rest of the rosemary and the tomatoes in a food processor with the 8 oz of cream cheese until it's as smooth as you want it.

  5. Return pureed tomato mixture to pot. Salt and pepper to taste.

  6. Heat through. Add chopped bacon right before serving, or add to individual servings; and top with crispy fried onions if you like. Garnish with more rosemary if you're a fancy man. 

 

Soul cakes

Servings 18 flat cakes the size of large biscuits

Ingredients

  • 1 cup butter, chilled
  • 3-3/4 cup sifted flour
  • 1 cup white sugar
  • 1/4 tsp nutmeg
  • 1 tsp cinnamon
  • 1 tsp ginger
  • 1 tsp allspice (can sub cloves)
  • 2 eggs
  • 2 tsp cider vinegar (can sub white vinegar)
  • 4-6 Tbsp milk
  • powdered sugar to sprinkle on top

optional:

  • raisins, currants, nuts, candied citrus peels, etc.

Instructions

  1. Preheat the oven to 350

  2. Put the flour in a large bowl. Grate the chilled butter on a vegetable grater and incorporate it lightly into the flour.

  3. Stir in the sugar and spices until evenly distributed.

  4. In a smaller bowl, beat together the eggs, vinegar and milk. Stir this into the flour mixture until it forms a stiff dough.

  5. Knead for several minutes until smooth and roll out to 1/4 thick.

  6. Grease a baking pan. Cut the dough into rounds (or other shapes if you like) and lay them on the pan, leaving a bit of room in between (they puff up a bit, but not a lot). If you're adding raisins or other toppings, poke them into the top of the cakes, in a cross shape if you like. Prick cakes with fork.

  7. Bake for 20-25 minutes until very lightly browned on top.

  8. Sprinkle with powdered sugar while they are warm

 

Eggs in purgatory

Ingredients

  • 1 lb spicy loose Italian sausage
  • 30 oz diced tomatoes
  • 5 cloves garlic, minced
  • 1/2 tsp red pepper flakes
  • 8 eggs
  • parmesan cheese

optional:

  • 1 thinly sliced onion
  • 2 thinly sliced bell peppers
  • dash chili oil
  • 3 Tbsp tomato paste, if you like it firmer
  • coarsely chopped parsley for garnish

Instructions

  1. In a wide, shallow pan, brown up the sausage and garlic (and pepper flakes if using).

  2. If you're using onions or peppers, add them and cook until slightly soft.

  3. Add the diced tomatoes with juice. Cover and let it simmer for at least 30 minutes. Add the tomato paste if you want it firmer.

  4. Make eight shallow indentations in the sauce and carefully break an egg into each one.

  5. Cover the pan loosely and let it poach for six or seven minutes, until the egg whites are cooked and the yolks are as solid as you want them to be.

  6. Sprinkle with parmesan cheese toward the end, and serve immediately in scoops or wedges. Garnish with parsley if you like.

 

basic lo mein

Ingredients

for the sauce

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

for the rest

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

Instructions

  1. Mix together the sauce ingredients and set aside.

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

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

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

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

Learn, then unlearn

When you are young, you think that becoming an adult is going to be a series of learning how to do important things, and getting better and better at doing those things. You probably realize it’s not all going to be fun and games, and you may also have some idea about finally learning how to have some discipline, and getting serious about life and making yourself do the things you know you’re supposed to do. This is how I imagined adulthood when I was young.

I wasn’t wrong. But what I didn’t anticipate was the next step: Where you have to unlearn it. There are so many examples. When I first got married, I was a complete and entire slob. I never put one single thing away, and then suddenly I was in charge of a household, and soon I was home with a baby while my husband worked, so if I didn’t put something away, it didn’t get put away. This quickly got out of control, so I had some fast catching up to do. Clean up, everything, every day. Put things away, sweep the floor, do the dishes, sort the mail, fold your laundry. Do it, or it doesn’t get done.

Ah, but I had a baby, and then before long, I had two babies. I had just barely gotten the message about how important it was to clean up, when I had to learn something new: Sometimes, there is something more important than cleaning. Sometimes you have to ignore the mess, and focus on the baby. Sometimes you have to let it go so you can sit and rest. Cleaning is important, and you do have to do it, but it’s not always going to be on the top of the list every time, and you have to learn how to be okay with that. You have to know it’s important to do and also be okay with not doing it right now. A tall order!

Something similar happened when my kids got old enough for school. We lived in a town with no good schools, so homeschooling was the best choice—and that meant I had to get my act together. Make a plan, gather materials, do the work, get the kids to do their work, follow through, follow up, stick to a schedule, and so on, every day. This went against my grain, and I really struggled with every part of it, but each year I got a little bit better at committing to what was required of me to get those kids a decent education.

And then things changed, and our situation changed, and our family changed, and it became apparent that homeschooling no longer made sense for us. So I had to take all that commitment, and all that discipline, and all that fervor, and all that attention, and… let it go. Just when I started to get good at it, I had to let someone else do it. Be just as convinced that my kids’ education was extremely important, but also understand that someone else might be better suited, right now, to be the front man for it all.

The strange thing is, I think the second part, the unlearning, couldn’t happen as well or as well if it didn’t come second. You can’t just not learn something; you have to learn it first, and then unlearn it. I’m picturing some kind of biological process where a plant puts out a stem which grows to a certain point and then hardens and dries at the end, which is what makes it strong enough to support the fruit that eventually grows. The second part is the point, but you can’t really do without the first part; but the first part does have to come to die off.

These aren’t just personal anecdotes. They aren’t even just extremely common. They’re universal, by which I mean they are how God works in the universe.

Behold, if you will, the way God deals with the chosen people in the Old Testament….Read the rest of my latest for The Catholic Weekly

What’s for supper? Vol. 350: In which I do not really use the oven

Hola, amigos. I know it’s been a long time since I rapped at ya. I actually wrote quite a bit this week, but ended up doing whatever the digital version is of crumpling up the paper, and whatever the sitting on your ass version is of stomping off to go stand in a corner and sulk. This has not been a wonderful week for (a) a Jew who (b) has been following the Catholic sex abuse scandal closely for years and (c) lives next door to Maine. You know what doesn’t help? When the 12-year-old public radio host who is reading the headlines suddenly puts on her raggedy, tormented sad kitty voice and says, “Hope you’re taking care of yourself today. Deep breaths, everybody,” before abruptly perking up and announcing that it will be sunny this weekend and there will be a punkin festibal. I’ll sunny you! Good heavens. 

Anyway, I’ve been making steady progress with Halloween costumes this week, so I’ve got that going for me. I managed to almost completely avoid sewing this year. LOTS of duct tape, lots of hot glue, and a tremendous number of zip ties, though. Corrie is going to be Dalek Sec, with a light-up helmet

and Benny is going to be Classic Green Goblin. 

They both needs more work, but we’re in pretty good shape for Oct. 28. 

The oven broke on Sunday (just the bottom heating element) and we haven’t had a chance to fix it yet, but I lucked out and happened to have planned a menu that can be made with the broiler, the stovetop, and of course the Instant Pot. Here’s what we had this week: 

SATURDAY
Pulled pork sandwiches, chips

On Saturday we went to a rummage sale in the morning. We love rummage sales. Corrie has been losing just dozens of teeth lately, so she had a glass jar stuffed with bills to spend. The first thing she bought was, practically, a wallet. She then transferred her money to the wallet and went on an incredible spending spree. She was buying Crayola Glow Domes, she was buying Christmas earrings, she was buying t-shirts bragging about our Bernese Mountain Dog. Zero regrets.

I myself bought a leather motorcycle jacket for some reason (well, the reason was that it was $12) and a bunch of kitchen wares. The duality of mom.

Then we came home and I got some pulled pork going in the Instant Pot

and then we all went to the Pumpkin Festival in Keene. 

it was raining, but we had a pretty good time. The theme this year was “Please Do Not Light Any Cars on Fire” and with an undertone of “How Much Can We Charge For Fried Dough and Still Sleep At Night?” and they nailed it. 

We all got home pretty wet and tired, so I was mighty pleased to have a hot pot of pulled pork waiting. We had sandwiches and chips. 

I made up a new card for the new way I make pulled pork.

Jump to Recipe

I like the flavor so much, I don’t even put BBQ sauce on my sandwich. You definitely can, but it’s plenty flavorful by itself. This is a rare recipe of mine that doesn’t have any garlic in it! Behold, it can be done! It has a wonderful, warming, autumnal taste with the apple cider, apple juice, cumin, and cloves. You can remove the jalapeño seeds and/or membranes to make it less spicy, but it’s not overpowering as is, just perky. 

SUNDAY
Chicken burgers, nacho chips

Sunday was when we noticed the oven was broken, and also when we discovered you can broil frozen chicken burgers and they turn out fine. 

MONDAY
English muffin pizzas

We used to have this alllllll the time. It’s been several years, I think, and it’s a meal a few of the kids have been agitating for. Damien was going to be out of town, so I took the opportunity. I even got little bitty mini pepperonis to make it cute

I don’t really miss this meal, but it wasn’t terrible. I feared and hated the sourness of English muffins when I was little, and I still have to consciously flip a switch in my head to enjoy the taste of them. 

TUESDAY
Chicken tortilla soup, quesadillas

I had some leftover rotisserie chicken from last week I had chucked into the freezer, so I used that to make one of my favorite soups. The recipe

Jump to Recipe

calls for cooking the raw chicken directly into the broth, and I wasn’t going to do that, so I added extra chicken bouillon to make sure it had some flavor. It also calls for chipotle chiles in adobo sauce, and I couldn’t find that at all in the three stores I went to. So I just added more of all the other ingredients. 

The result was . . . honestly, pretty bland soup. 

Pretty, though. Aldi had these fancy tri-colored crunchy tortilla strips for toppings, so I grabbed a bag of those, and I also topped mine with avocado and cilantro. I made a bunch of quesadillas. It was fine. Not an amazing meal, but it wasn’t the recipe’s fault. 

WEDNESDAY
Mexican beef bowls, pineapple

On Wednesday, I re-burnished my reputation somewhat with a meal everybody likes: Mexican beef bowls.

Jump to Recipe

Roast beef was on sale, so I made the lovely, piquant marinade in the morning and sliced the meat thinly, and let it marinate all day

When it got to be close to supper, I made a pot of rice, sliced up a few pineapples, shredded some cheese, roasted some corn, chopped some cilantro, cut up some limes, and dug up some sour cream, and then I broiled the meat

Honestly I overcooked it, because I forgot how thin it was, but it was fine. 

So yummy. Tons of flavors. 

Earlier in the day, I also made a pot of black beans. Actually I only had one can of beans and one can of kidney beans, so that’s what we had. 

Jump to Recipe

Only a few people like beans, so I added as much spice and garlic as I wanted, which was a lot. I’m a huge bean fan. (I realize that’s a slightly ambiguous sentence. I mean it all the ways.) So much so that the kids stored the leftovers in a ziplock bag, and I ate cold bagged beans as a snack the next day and managed to feel guilty about the opulent luxury of it all.

THURSDAY
Blackened shishito chicken sandwiches; veggies and hummus

This is one of my favorite sandwiches, quite popular at our house. This time I had Tony CHachere’s seasoning, rather than some kind of generic “cajun seasoning,” and I forgot how salty Tony CHachere’s is! So they were a little overly aggressive, salt-wise. Still so tasty, though. 

This is a Sip and Feast recipe. You season the chicken thighs and cook them slowly and thoroughly in hot oil 

(this pan is one of my rummage sale finds! A lovely multi-ply stainless steel pan, very sturdy. I love stainless steel the best)

and then you top them with American cheese and let that melt

and while those keep warm, you quickly blister up the shishito peppers in the pan that you cooked the chicken in

and serve it all on toasted or untoasted brioche buns with barbecue sauce and red onion slices

and it’s just a damn fine, sloppy, tasty, delicious sandwich, even if you burn the buns like I did. 

FRIDAY
Regular spaghetti

On Friday, we had already been a million places, and we had a million places to be, so all signs pointed to spaghetti with sauce from a jar. And that’s my story! Now if you’ll excuse me, I have a date with some Dalekanium and a hot glue gun. I suggest taking shallow breaths and being hard on yourself, and writing legally actionable hate mail to your local public radio host. But you know yourself. 

Clovey pulled pork

Ingredients

  • fatty hunk of pork
  • salt and pepper
  • oil for browning
  • 1 cup apple cider vinegar
  • 2/3 cup apple juice
  • 3 jalapeños with tops removed, seeds and membranes intact
  • 1 onion, quartered
  • 2 Tbsp cumin
  • 1 tsp red pepper flakes
  • 2 tsp ground cloves

Instructions

  1. Cut pork into hunks. Season heavily with salt and pepper.

  2. Heat oil in heavy pot and brown pork on all sides.

  3. Move browned pork into Instant Pot or slow cooker or dutch oven. Add all the other ingredients. Cover and cook slowly for at least six hours.

  4. When pork is tender, shred.

 

Instant Pot Chicken Tortilla Soup

Adapted from twosleevers.com. This is a very flavorful chicken soup. It has a little hotsy totsy burst of spice with the first taste, and then the more complex flavors come through slowly. Magic.

It's fairly brothy, and then you heap up all the garnishes you want on top.

This is a little over a gallon of soup.

Ingredients

  • 2 med onions
  • 1 lb (4 medium) tomatoes
  • 5 cloves garlic
  • 3 chiles in adobo sauce plus some of the sauce
  • 1 jalapeño pepper (include seeds for more heat)
  • 1 bunch cilantro
  • oil
  • 4 boneless, skinless chicken breasts
  • water
  • salt to taste
  • garnishes: avocado slices, sour cream, shredded cheese, chopped cilantro, tortilla strips, chopped scallions

Instructions

  1. Cut the onions and tomatoes into chunks so they will fit in the blender or food processor. Put the onions, tomatoes, jalapeño, chili pepper and sauce, garlic and cilantro into a blender or food processor and blend it until it's a thick sauce. You may need to do it in batches, or just keep poking the big pieces down so everything gets blended in.

  2. Add enough oil to the Instant Pot pot to cover the bottom. Press "sauté" and let the oil heat up for a few minutes.

  3. Pour in the tomato mixture and cook, stirring occasionally, for about ten minutes, until any liquid is mostly absorbed. You may need to press "sauté" again to keep it hot.

  4. Cut the chicken breasts into pieces and put them in the pot. Add six cups of water.

  5. Close the top, seal the valve, and press "pressure cook," then the + button until it goes to 20 minutes. When it's done cooking, let it naturally release for 10 minutes, then release the remaining pressure manually.

  6. Open the top and fish out the chicken. Shred it and return it to the pot. Add salt to taste.

  7. Serve the soup with garnishes: avocado slices, sour cream, tortilla strips, shredded cheese, chopped cilantro, and chopped scallions.

 

Beef marinade for fajita bowls

enough for 6-7 lbs of beef

Ingredients

  • 1 cup lime juice
  • 1/3 cup Worcestershire sauce
  • 1/2 cup olive oil
  • 1 head garlic, crushed
  • 2 Tbsp cumin
  • 2 Tbsp chili powder
  • 1 Tbsp paprika
  • 2 tsp hot pepper flakes
  • 1 Tbsp salt
  • 2 tsp pepper
  • 1 bunch cilantro, chopped

Instructions

  1. Mix all ingredients together.

  2. Pour over beef, sliced or unsliced, and marinate several hours. If the meat is sliced, pan fry. If not, cook in a 350 oven, uncovered, for about 40 minutes. I cook the meat in all the marinade and then use the excess as gravy.

 

Instant Pot black beans

Ingredients

  • 2 tsp olive oil
  • 1 onion, diced
  • 6-8 cloves garlic, minced
  • 2 16-oz cans black beans with liquid
  • 1/2 cup fresh cilantro, chopped
  • 1 Tbsp cumin
  • 1-1/2 tsp salt
  • pepper to taste

Instructions

  1. Put olive oil pot of Instant Pot. Press "saute" button. Add diced onion and minced garlic. Saute, stirring, for a few minutes until onion is soft. Press "cancel."

  2. Add beans with liquid. Add cumin, salt, and cilantro. Stir to combine. Close the lid, close the vent, and press "slow cook."

Let the dead bury the dead

We have a new annual tradition: Once a year, as many as possible of my far-flung siblings and I meet at my parents’ grave, back in the town where we grew up. We say a rosary, chat, and reminisce. The first year, I planted a little lilac tree.

It had been a long time since I sweated that much. We sat on the grass before the granite headstone in the blazing August sun in the middle of the day, this time me and two of my sisters and my brother-in-law. I thought it would be easy to find the spot, but the last time I had been at the cemetery, this particular plot stood out more, because there were mourners gathered around, and heaps of flowers, and a priest, and a canopy, and a casket, and an open grave for my mother, and a fairly fresh one for my father. It was much easier to spot that time.

Now the grave looks more or less like all the others: The stone with names and dates carved into it looks comfortably settled, surrounded by late summer grass, somewhat shaggy, a little parched, looking like it had been there forever. Someone had stuck a bunch of artificial purple flowers into the ground, long enough ago that they were faded in the sun.

I did come prepared. I brought a little lilac sapling from my house, and a couple of hearty rose bush cuttings that transplant well, and I brought a pickaxe and a short-handled shovel, and a small jug of water. It didn’t take long to get the green things in the ground. I also brought a bottle of soapy water to squirt at the headstone, and a little scrubbing brush to clear any grime out of the cracks and the letters of their names. The smell of a soapy lemon Joy cut through the summer haze of dry grass and cricket song, and in the fierce noon sun, the water quickly shrank up and disappeared.

It was so hot, that I was afraid the lilac tree would not survive. I didn’t bring nearly enough water, and I wasn’t sure when I could be back to care for it again. It’s only an hour away, but somehow it’s hard to get there.

We prayed a decade of the rosary and talked a bit about our parents. My sister remembered my father storming home one day and demanding, “Who’s been praying for me?” The answer was, of course, my mother…Read the rest of my latest column for Our Sunday Visitor

 

What’s for supper? Vol. 349: Take that, Fürst-Pückler

Happy Friday!  Today I am knee-deep in Dalekanium. This week, we had our big anniversary party (our anniversary is Oct. 25, but we had a party on the 15th), and now I’m buckling the heck down with Halloween costumes. First I managed to get incredibly sick for 24 hours, but I’m working my way past that now and made some progress on Dalek Sec:

This may look primitive to you, but I think my budget is roughly the same as what the BBC had to work with in 1963, so it’s fine. 

This is for Corrie. Last year, she was Duck from Sarah and Duck, and Benny was Sarah. 

Benny is a little fed up with being civil and well-behaved, and this year she’s going as Classic Green Goblin. More on that later!

So this week, we kinda front-loaded all the good food, and then I collapsed like a bunch of broccoli. We did not, however, have any broccoli. I just don’t like it very much, except one time when I was litle, my father took us to to a Japanese restaurant in New York City, and I didn’t know what to get, so they picked a tempura dish for me, and there was a single piece of each thing. I shall never forget that tempura broccoli.

Here’s what we did have: 

SATURDAY
Aldi pizza

Saturday I was busy cracking the whip, forcing my poor beleaguered children to do foolish things like sweep the hallway and clean under the couch cushions even though the guests might not even look under the couch cushions. 

On Saturday I made two kinds of ice cream, the panna cotta, and the suppli.

I was planning pistachio ice cream, and I followed this recipe, which is a copy cat Ben and Jerry’s recipe. I only made one teeny error: I uh bought cashews instead of pistachios. In my defense, “cashew” has an “sh” in it, and “pistachio” has a “ch.” I honestly think that was what confused me. It doesn’t take much, on a good day, but on Saturday I had a migraine and I was more than half zombie. (Did I tell you I finally got a referral to a neurologist??)

My original plan, you see, was Neapolitan ice cream, which is supposed to be pistachio, vanilla, and strawberry, to kinda get the colors of the Italian flag, although AKSHULLY: “The first recorded recipe was created by head chef of the royal Prussian household Louis Ferdinand Jungius in 1839, who dedicated the recipe to Fürst Pückler. To this day, the German name for Neapolitan ice cream is Fürst-Pückler-Eis.”

Soo, I forged ahead with cashews. Take that, Fürst-Pückler. I added some almond extract and, at the last minute, threw in some white chocolate chips. 

The other ice cream I made on Saturday was chocolate, and I just followed the Ben and Jerry’s recipe from their Ice Cream book

Jump to Recipe

They actually have three chocolate ice cream recipes. This one uses both  unsweetened baker’s chocolate and cocoa powder. 

Then I made the panna cotta, and I made my second dopey move. I used this vanilla bean recipe, which I had made last time and it turned out so nice. So I infuse the cream, I make the special vanilla-rubbed sugar, I slowly bring the cream to the right temperature, I bloom the gelatin, I chill the cream, I’m going along, I’m going along, and I’m tasting it from time to time as one does, and every time I taste it, I think to myself, “Wow, it’s not very sweet, is it?” And every time, my entire response to this is, ” . . . . huh.” So I clear out the fridge and pour the panna cotta into styrofoam cups in muffin tins and close the door and feel very acccomplished, because that’s done . . . 

. . . and then I see the bowl of sugar, still sitting there. That’s why it wasn’t very sweet! Light dawns on blockhead. I was in quite a panic, because I didn’t know what could be done; but a Facebook friend clued me in that you can re-heat gelatin, as long as you do it gradually. So I put the sugar into the pot, added one or two of the cups of cream mixture and made a little slurry and heated that a tiny bit, and then slowly added and very slowly heated and stirred the rest of the cream back in, until the sugar was dissolved. Then I put it back in the cups and back in the fridge. Whew. 

Then the suppli!

Suppli, also sometimes called arancini, are breaded, deep-fried balls of risotto with a center of melted mozzarella. We ate them just about every day in Rome for lunch, where you could get them for 1,000 Lire (about a dollar) in 1995, which is when I spent a semester in Rome (Damien’s class was a couple years after mine). 

It’s a time-consuming recipe, but eminently worth it.

Jump to Recipe

I sprang for arborio rice, which I don’t always do, and the risotto came out so mild and creamy, I could weep. I let it chill, added egg, and then formed it into balls with little cubes of fresh mozzarella inside, then rolled them in panko crumbs. They sort of slumped because the risotto was so creamy; but I chilled them overnight and by the time it was time to fry them, they held together nicely. 

Then that was enough for one night. 

SUNDAY
Antipasto platters, suppli, fettuccine and ragu, bread, ice cream, panna cotta with berries

Sunday Damien made the ragù using this amazing Deadspin recipe. It was heavy on the veal this time, and it was superb, as always. 

I started the other two kinds of ice cream in the morning: The cherry vanilla (just vanilla ice cream with maraschino cherries thrown in, plus some almond extract and a little of the syrup from the cherries), and the grape sorbet. I had frozen some grape mash from when we processed all those millions of Concord grapes and all week I have been trying to think of a joke for this picture, but I got nothing

Feel free, like if you want to show it to your doctor or something, I don’t know. 

Anyway I managed to make the grape sorbet and the cherry ice cream without incident, and stowed them in the freezer to firm up for evening. Then the only thing I had to still make was the bread. Easy! I can make bread!

Jump to Recipe

I decided four loaves would probably be enough, so I made a big batch of dough, and, because it was a little chilly in the kitchen, I turned on the oven for a few minutes, then turned it off and put the dough in there to rise. 

Then I forgot I had done so. 

Then

I asked Damien

to preheat the oven for me,

so I could bake the bread. 

AND THAT IS NOT HOW YOU MAKE BREAD. I realized ten minutes into it what I had done, and it was definitely too late. The only good thing I could think was that this was the third idiotic thing I had done (first the cashew pistachio ice cream, then the sugarless panna cotta, and now the half-baked bowl of dough), and three is the magic number, so surely I was done being stupid! 

I had a tiny little bit of stupidity left in me, though, so I thought, “Well, as long as I have this dough, it couldn’t hurt to try baking it and see what happens.” So I clawed out the part that was still dough-like and made it into balls and baked it like rolls. 

When I say “like” rolls, I mean . . . well . . . 

In my defense, that’s about what I expected. And I did throw them away! Didn’t even feed them to the ducks. 

By this time, it was starting to smell pretty great in the house because of the ragù, and it was time to sit down and have some fun making antipasto trays. I don’t even know what-all I got. Just this and that, some cured meats and olives and fresh and pickled vegetables and various cheeses. 

and breadsticks, and a bunch of grapes and clementines

and I made a bunch of bruschetta out of store-bought bread, and all the kids came and brought more bread just for eating, and they brought flowers, too.

The suppli fried up REAL nice (I think I ended up with about 30) 

Our friends Sarah, Tiffany, and Theresa came and we all got to just sit around and eat and talk and laugh and it was so nice. 

Oh, and the panna cotta turned out fine! Everyone liked it. I meant to macerate the berries, but I forgot, so I just threw them on top, and it was great. 

So, happy almost anniversary to us. I wish I had gotten more pictures!

As long as I’m going on and on and on, I might as well tell you about my patio chairs. I got them FREE on the side of the road, and then I found cushions at Walmart on clearance, and don’t they look nice?

Whew. 

 

MONDAY
Leftover pasta and ragu

Monday, naturally, we had tons of leftover food, so I bought some more pasta on the way home and we had ragù again, which no one was mad about, believe me. It’s so good. 

TUESDAY
Aldi pizza again

Tuesday was when I had to admit I wasn’t just tired after the party, I was really sick. I dropped Corrie off at school and realized I wasn’t in any shape to drive home, so I parked in the school lot and fell asleep in the car for forty minutes, then crept home and slept most of the next 24 hours. Damien got pizza and managed everything else.

WEDNESDAY
Rotisserie chicken, salad, and leftover antipasto

Wednesday I felt half human, so I just napped a bit and then picked up some rotisserie chickens and cut them up, and pulled the rest of the leftover antipasto elements out of the fridge

and I had a nice little girl dinner 

Do you see how thick they cut the prosciutto, though? I forgot about this. I wasn’t watching, and they cut it like ham! I was so annoyed. I had been planning to make some kind of prosciutto-wrapped fruit slices for the party, but when I opened the package, it was impossible. Oh well. Pickled vegetables make everything better. 

THURSDAY
Burgers and chips

Thursday I was like, oops, the person who is me has still not gone shopping this week; so I got some hamburger meat, and we had burgers. 

Look at me, I had sugar snap peas instead of chips. I’m kind of furious at how slowly I’m losing weight, but it is coming off. Slowly. (Don’t ask me how I can eat panna cotta and prosciutto and still be furious about how slowly I’m losing weight. I just can, okay?) 

FRIDAY
I have no idea. Noooooo idea. I don’t even know what food is. I should have saved those rolls. 

I would seriously rather eat those than come up with something new for nine people to eat. Take that, Fürst-Pückler.

Oh, you know what? I never said, but the cashew white chocolate ice cream was really good. I may make it on purpose sometime.

 

Suppli (or Arancini)

Breaded, deep fried balls of risotto with a center of melted mozzarella. 
Make the risotto first and leave time to refrigerate the suppli before deep frying. 

Ingredients

  • 12 cups chicken stock
  • 8 + 8 Tbs butter
  • 1 cup finely chopped onions
  • 4 cups raw rice
  • 1 cup dry white wine
  • 1 cup grated parmesan cheese

To make suppli out of the risotto:

  • risotto
  • 1 beaten egg FOR EACH CUP OF RISOTTO
  • bread crumbs or panko bread crumbs
  • plenty of oil for frying
  • mozzarella in one-inch cubes (I use about a pound of cheese per 24 suppli)

Instructions

  1. Makes enough risotto for 24+ suppli the size of goose eggs.


    Set chicken stock to simmer in a pot.

    In a large pan, melt 8 Tbs. of the butter, and cook onions slowly until soft but not brown.

    Stir in raw rice and cook 7-8 minutes or more, stirring, until the grains glisten and are opaque.

    Pour in the wine and boil until wine is absorbed.

    Add 4 cups of simmering stock and cook uncovered, stirring occasionally until the liquid is almost absorbed.

    Add 4 more cups of stock and cook until absorbed.

    If the rice is not tender by this point, keep adding cups of stock until it is tender. You really want the rice to expand and become creamy.

    When rice is done, gently stir in the other 8 Tbs of butter and the grated cheese with a fork.

  2. This risotto is wonderful to eat on its own, but if you want to make suppli out of it, read on!

  3. TO MAKE THE SUPPLI:

    Beat the eggs and gently mix them into the risotto.


    Scoop up about 1/4 cup risotto mixture. Press a cube of mozzarella. Top with another 1/4 cup scoop of risotto. Roll and form an egg shape with your hands.


    Roll and coat each risotto ball in bread crumbs and lay in pan to refrigerate. 


    Chill for at least an hour to make the balls hold together when you fry them.


    Put enough oil in pan to submerge the suppli. Heat slowly until it's bubbling nicely, but not so hot that it's smoking. It's the right temperature when little bubbles form on a wooden spoon submerged in the oil. 


    Preheat the oven if you are making a large batch, and put a paper-lined pan in the oven.


    Carefully lower suppli into the oil. Don't crowd them! Just do a few at a time. Let them fry for a few minutes and gently dislodge them from the bottom. Turn once if necessary. They should be golden brown all over. 


    Carefully remove the suppli from the oil with a slotted spoon and eat immediately, or keep them warm in the oven. 

 

Jerry's Chocolate Ice Cream

This is the more textured chocolate ice cream from the Ben and Jerry's ice cream recipe book. It has a rich, dusky chocolate flavor and texture. Makes 2 quarts. This recipe requires some chill time before you put the cream mixture into the machine.

Ingredients

  • 4 oz unsweetened chocolate
  • 2/3 cup cocoa powder
  • 3 cups milk
  • 4 eggs
  • 2 cups sugar
  • 2 cups heavy or whipping cream
  • 2 tsp vanilla extract

Instructions

  1. Melt the unsweetened chocolate. I used a double boiler, but you can use a microwave if you're careful. Whisk in the cocoa and continue heating until it's smooth. It's okay if it's clumpy. Continue heating and whisk in the milk gradually until it's all blended together. Remove from heat and let cool.

  2. In another bowl, whisk, the eggs until light and fluffy. Gradually whisk in the sugar and continue whisking until completely blended. Add in the cream and vanilla and continue whisking until blended.

  3. Add the chocolate mixture into the cream mixture and stir to blend. Cover and refrigerate for about three hours, or until it is cold.

  4. Use the cold mixture in your ice cream machine. I used my Cuisinart and let it churn for thirty minutes, then let it cure overnight.

French bread

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

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

Ingredients

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

Instructions

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

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

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

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

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

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

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

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

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

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

Who shows up at the Adoration chapel?

Without really meaning to, I seem to have adopted adoration as a mainstay of my spiritual life. It’s the thing I keep coming back to in all seasons, and I’ve done so since I was in college, and I hope to keep it up until I’m one of those creaky old people who makes everybody hold their breath while they shakily lower themselves down for a little genuflection, possibly never to get up again.

I have been to all kinds of adoration chapels: ornate, baroque ones and glossy, minimalist ones, ones that feel like waiting rooms of some kind (waiting for what?), ones that feel like a Polish grandmother’s rummage sale, and ones that feel like raves.

The funny thing is, the people you meet at the adoration chapel tend to be the same, no matter where you go.

Everybody knows, for instance, about the classic Jesus Whisperer: The adorer who simply cannot pray without whispering. Maybe it’s how they keep track of how many Hail Marys they’ve said, or maybe Sister Mary Scrupulosa back in 1952 actually taught them it somehow doesn’t count if it’s not audible; but by gum, as long as they’re there, everybody else in the room is gonna hear about it. Some people can simply smile and shrug and say their own prayers, but for others, the Jesus Whisperer is a good reminder that earbuds are cheap and there’s nothing wrong with Googling “one hour of rain sounds” before you pop in to pray.

But there are a few other adoration regulars who turn up almost as reliably.

For instance:

The Juicy Mouth. A close cousin to the Jesus Whisperer. These folks seem to realize that it might be disruptive to others to actually whisper prayers, so instead, they simply mouth them. And for some reason — and I’m willing to admit that the reason is that I’m crazy — this is far, far worse than whispering. It’s just an hour of barely audible, faintly wet, somebody-else’s-mouth noises, and it’s the absolute worst. Yes, I have heard of offering things up. No, it’s not getting me anywhere.

The Accessorizer Supreme. Many people bring rosaries, chaplets, Bibles or other prayer books, maybe a journal, perhaps a chapel veil. The Accessorizer Supreme brings THE WORKS. She (and it’s generally a lady) sits down, unpacks her tote bag that says “this is the day the Lord,” pulls out a binder that says “has made,” unzips it, flips it open to the correct page, whips out a little box that says “let us rejoice” that holds dozens of miniature color-coded Post-it Notes and starts applying tabs to the chart in the front so she can get caught up on which color highlighter she’s supposed to be using today.

The highlighter has a little bespoke leather tag tangling off it that says “AND BE GLAD.”

Once she establishes that the color of the day is pink, she pulls out the retractable matching pink bookmark to note the spot where she started reading for the day, and then smartly tears open the Velcro on the little fanny pack where she keeps the thematic hand puppets, with which she acts out the Bible verses. This can occasionally be a little distracting for the people around her, and once somebody complained when she got up to the Song of Songs puppets, but this is HER SPIRITUALITY and she is a TACTILE LEARNER and also if you are interested, she knows where you can BUY THIS EXACT KIT and she will EARN A SMALL COMMISSION.

Read the rest of my latest monthly column for Our Sunday Visitor

Photo by Guruh Budi: https://www.pexels.com/photo/woman-praying-in-a-church-16970828/

People have always tried to use Jesus in the culture wars. Follow Him anyway.

There was a gargantuan Eucharistic procession through New York City a few days ago, led by a bishop and joined by hundreds of habited sisters and clergy in flowing vestments, replete with candles and incense and song, and followed by thousands of lay people. It was immense.

I love Eucharistic processions—not because they trigger some kind of fond nostalgia for the good old days (how old do you think I am?), but because it is literally Jesus and people following him. What’s not to love?

Plenty, it turns out. I found out about the procession by scrolling through social media, and then instantly found out how many people didn’t like it.

Let me pause here and say that I don’t know much of the context of the procession. It was, I gather, organized by the Napa Institute as part of the National Eucharistic Revival. I have been avoiding learning very much about either the Napa Institute or the Eucharistic Revival because every time these topics come up, people start getting nasty. I’m a slow student, but one thing I’ve finally learned is that Jesus and nastiness do not mix. If I can’t stop being a jerk, at the very least I can try not to be a jerk to people about Jesus. So I stay away from certain conversations. I have made a choice to de-contextualize certain spiritual things. This means I’m less well-informed about some current events, but my prayer life is stronger, and I’m okay with that trade-off.

That being said, I was taken aback by just how mad people were about this Eucharistic procession. I like processions so much, I guess I naively assumed everybody did. I had forgotten that sometimes, people use processions as a power move, as sorties in the culture war. Apparently, people will sometimes organize a Eucharistic procession as a way of saying “This is the old school church, and we’re taking back this space from you filthy modernists” or ”suck it, secularists; we’re gonna stop traffic and you’re gonna take it” or . . . something. And that is not very Christlike.

And I gather that some people objected to the procession because it strikes them as tone-deaf for the church to do something so showy and ceremoniously, publicly pious while several dioceses in New York state have filed bankruptcy because of lawsuits from victims of sex abuse by priests; but there they go, walking by slowly in their pretty white robes. So if you look at it in a certain light, you might think, “Why are these rape apologists who have dug themselves so deep into such an ugly hole getting dressed up in fancy clothes and parading slowly through the streets with candles and music, as if they have anything to be proud of?”

Read the rest of my latest for America Magazine.