One size fits most

Readers may not be aware of how heavily writers rely upon reference books, such as encyclopedias, thesauruses, Wikipedia, Dickeypedia, and of course a rhyming dictionary, which often reveals hidden truths about language through a kind of mystical game of word association which posits that synonyms come in triads, or what Carl Jung used to call “threeness envy.” Nobody knew what he meant by that. He has a really weird accent.

Read the rest of my latest for the long-suffering Catholic Weekly. 

Image: Luigi Cherubini and the Muse of Lyric Poetry by Jean Auguste Dominique Ingres (Creative Commons)

The doctrine of the trinity describes love

So, how was Heresy Sunday at your parish? Maybe you know it better as “Trinity Sunday,” but, well, you know. One minute, you’re standing there sweating behind the pulpit, trying to give your flock something solid to chew on, and then next minute, you’re a modalist. Or an arian, or a partialist. (If you’ve somehow never watched St. Patrick’s Bad Analogies, take a few minutes! It’s funny and good.)
 
On the other hand, you also have people complaining on Twitter that they’re pretty tired of hearing from their pastors that they’re just too dumb to understand the trinity, so he won’t even try. 
 
On the other hand . . . wait, that’s three hands now, and we’re about to veer into heresy again. What I’m trying to say is that the theology of the Trinity is pretty intense, and I have a lot of sympathy for priests who are trying to steer a way in between teaching something false, and just performing some vague hand-waving about the mysterious mystery of it all.
 
However, the theology of the trinity is a lot more knowable than I was led to believe as a child. I had the impression that it was simply so far beyond our human experience, it would break my brain if I even tried to figure it out. This is false. If you want to know more about the Trinity — and you should! It’s VERY COOL — I most ardently recommend Frank Sheed’s Theology for Beginners. I intend to read it again this summer with my teenagers. It’s very lucid and exciting, and, surprise surprise, it leads to a better understanding of, well, everything. Because it’s about who and what God is.
 
However however, it would be hard to get into it in a single sermon. Some of the best sermons I’ve heard are less about defining doctrine and more about helping us understand why it’s important and what it has to do with us. As Chris Damian says in another context, 
 
We tend to think of arriving at belief as a straightforward process. We think of belief as something that exists on the level of syllogism, where my rational assent is always the result of a clear logic unfolding from the circuitry of my mind. But coming into deep belief does not involve a mere continuation of syllogistic progression. Rather, it involves the mysterious integration of a complex constellation of experience, context, affection, habit, longing, rationale, and choice. Often the assertion of belief is a last step, the articulation of something which already exists within the person but which has taken time to develop into words.
So yesterday, Trinity Sunday, we heard a sermon with less doctrine but plenty of the rest of that complex constellation, and I appreciated it. The pastor at this church tends to deliver shaggy dog sermons, and sometimes you never do arrive at the punchline. But when you do, it’s always about the immensity of God’s love, and how personal it all is. Which is why we keep going back to this church, even though it’s forty minutes away! Here’s how I remember it:

He described how his grandmother and grandfather met at a town dance in 1922. They spotted each other across the room, and she thought he looked like a troublemaker and he thought she looked stuck up. But somehow they got together anyway, fell in love, got married, and came to know each other as they learned how to love each other. They had children, and those children had children, including the pastor himself; and by the time they had been married for several decades, they could complete each other’s thoughts. Gradually, over the years, they revealed themselves to each other more and more.
 
We sometimes think God has changed since the Old Testament. It seems like God used to be so harsh and angry, always smiting and getting vengeance; but then Jesus came, and taught us about love, even loving your enemy — and this seemed like something so new and different. But then we heard in the first reading how God has always been:
 
from of old I was poured forth,
at the first, before the earth.
When there were no depths I was brought forth,
when there were no fountains or springs of water;
before the mountains were settled into place,
before the hills, I was brought forth. . . 
There are some intimations of the Trinity here, of a God who isn’t lonely and solitary, but is in a fruitful relationship. And it was a relationship not only of love between the persons of the Trinity, but between God and us:
 
then was I beside him as his craftsman,
and I was his delight day by day,
playing before him all the while,
playing on the surface of his earth;
and I found delight in the human race.
 
The pastor reminded us that God was perfectly content in himself, perfectly complete. He didn’t need anything, certainly not human beings. But because of his overflowing love, he did want something . . . and so he made us. The responsorial psalm says:
 
What is man that you should be mindful of him,
or the son of man that you should care for him?
R. O Lord, our God, how wonderful your name in all the earth!
 
God made us to love us — and, as you do when you are in love, to reveal himself to us.  That that is what you do when you love someone: You open yourself, you reveal yourself to them, just as the priest’s grandparents did with each other over the course of many, many years of fruitful marriage. And that is what God has done for us.  He is fruitful, and he reveals himself because He loves us. 
 
The Gospel reading from John was very short, and quite Greek:
Jesus said to his disciples:
“I have much more to tell you, but you cannot bear it now.
But when he comes, the Spirit of truth,
he will guide you to all truth.
He will not speak on his own,
but he will speak what he hears,
and will declare to you the things that are coming.
He will glorify me,
because he will take from what is mine and declare it to you.
Everything that the Father has is mine;
for this reason I told you that he will take from what is mine
and declare it to you.”
 

To me, this speaks of the hope we can have of coming to know God more and more, as we become more and more confident in his love for us.

Knowing God better is . . . well, it’s not always a delight. Sometimes it’s terrible, for a while, just like marriage can be, as you come to know each other better and better. But unlike in a human marriage, we can know  with complete certainty that there is always delight on the other side, if we keep pushing through. Or at least we can hope, until we know.

 
So we should not be afraid of trying to understand mysteries. God wants to reveal himself to us. But we have to start by consenting to be in a relationship with him. Doctrine is simply the description of how it is that God loves us.
 
***
 
Image: Detail of 17th century Holy Trinity Russian icon, painter unknown, from Icon Museum Recklinghausen [Public domain]

My dear graduates . . .

Graduates, as I look out over your bright, eager faces, my heart wells with emotion and a single phrase springs into my mind: Better you than me.

Gee, I would give anything to not be you right now. What a horrible time this is for you. I mean, think about it: You’re on the verge of starting a new life. The possibilities are endless—what the future holds is bounded only by the limits of your imagination. You can be anything you want to be, if you only believe in yourself. You can shoot for the stars!

I’m so, so sorry.

Because that’s what people have been telling you, right? Isn’t that what your guidance counselor said—that there are no limits to what you can achieve?

You know that’s crazy talk, right?

I mean that literally: Only people with a mental illness would truly believe that you can achieve anything. People who actually get things done are the people who look at themselves and say, “Okey-doke. There are some things I’m good at, and many thousands more things that I am and always will be utterly unqualified to do. Starting tomorrow, my job is do the least amount of thrashing around and wasting of my parent’s tuition money as possible, while I figure out the difference between my very few strengths and my billions of weaknesses.

“Then, I need to figure out if there’s any possible way I can do what it turns out I’m good at, and also be a decent human being. If possible, it would be wonderful if the things I’m good at, and which allow me to be decent, are also things which will earn me a salary.”

And after you have that conversation with yourself, and preferably after you come up with a better plan than scrawling “FIX LIFE” on your memo pad, then you can go out drinking with your buddies.

Because here’s the deal, you poor deluded masses of inchoate ambition: Freedom is for something. Freedom is so that you can get something done. Yes, it’s valuable and precious in itself—but it’s not a resting place. Having potential is like being hungry: You want to resolve that in some definite way. All the best things in life come when you tie yourself down in one way or another, when you accept some limitations.

Think about all the things that make life worth living—all the things that people you admire are proud of. A huge project achieved? They neglected other things—fun things!—to get it done.  A happy marriage? They forsook all others to remain faithful. A vocation of any kind? Saying Yes to one thing always means saying No to a dozen more. It doesn’t mean that all the rejected opportunities are bad. It just means that you’re only one person, and are here to do one person’s work.

This doesn’t mean you have to rush into it. There’s nothing especially admirable about going whole hog for the wrong thing (just ask the guy with the Betty Boop tattoo on his forehead). So take your time, look around, and don’t be rash. But for the love of mike, remember that this stage of your life is supposed to come to an end some day. Even if you never end up with a career at all, you will eventually have some huge choices to make.

Or you know what? You might not even get to make a choice: You might find yourself faced with some horrible situation, and guess who’s the only one who can fix it? That’s right, the guy in the mirror, the one who fell asleep in a trash can and his friend drew cat whiskers on his face with permanent markers. The lives of others may someday depend on you, Mr. Fluffy. Try to make at least some of your current behavior reflect that fact.

So congratulations, graduates! You did it. Some of you worked moderately hard to be here today, and I applaud you. Now go forth, act decent, call your mother from time to time. And remember, nobody’s life ever got better after drinking Jägermeister.

***

(A version of this post originally ran in the National Catholic Register in 2011.)

Photo by beltramistudios via Flickr (Creative Commons)

What’s for supper? Vol. 174: Tiramisu! OH!!!!!! Tiramisu.

Another birthday! The birthday girl asked for Damien’s tiramisu. Without even having to ask, he got plenty of help from Corrie. Here, I ask Corrie about the ingredients she’s using:

And now you know. (If you need it to be more specific, here is the recipe he uses.) He made it without shaved chocolate out of respect for my migraines. I forgot to take a pic, but here is a slice from ages past:

We love tiramisu, not only for the heavenly taste, but because we get to sing the song. When Irene was little, she used to sing the Kalamazoo song from Wonderpets — only she would go, “Tamazooooo . . . OHHHHHH!!!!! . . . Tamazoooooo . . . ” and on the “ohhhhh” part, she would tip her chin up and close her eyes and howl like a little wolf. So all day long, there was a lot of happy howling. 

SATURDAY
Cumin chicken with chickpeas and tabbouleh

I’ve had a hankering for tabbouleh for weeks now. Unfortunately, this meal did not dehanker me. I couldn’t find any bulghur, so I used couscous. That would have been fine, but I didn’t drain it properly, and it was soggy. The flavor was good, though, and I’m not gonna pretend I didn’t have it for lunch the rest of the week. I made it with lemon juice, kosher salt and pepper, tomatoes and cucumbers, and lots of fresh parsley and mint. And yes, that was me saying “Wait a minute!” out loud in the produce aisle, quickly googling “is wild mint edible” and then thriftily putting back the store-bought mint. Take that, invasive species. 

I also put mint in the lemony onions, because I forgot to save back parsley; but I forgot to eat any onions, so I don’t know if it was good. 

The cumin chicken with chickpeas and yogurt sauce and pita is a reliably yummy meal, and once again I must emphasize that if you never have the chicken skin that’s been roasted after marinating in cumin and yogurt, your life has been a sham.

I also intend to roast many more chickpeas this summer. These chickpeas in the picture are a little less crunchy, which is how the kids like them, Little olive oil and whatever seasoning you like, and if you take your time and roast them until they’re crunchy, they make a wonderful snack. 

SUNDAY
Grilled ham and cheese pita pockets, strawberries, fries

This is an ideal childhood meal. Adorable round sandwiches, fried gently in butter, cheerfully patterned like a giraffe, and stuffed with melted cheddar and a slice of ham. 

So of course they all acted like I was serving them garbage stuffed with garbage. Ingrates! 

MONDAY
Hamburgers, chips, raw broccoli

As you can see, I was eating a hamburger in bed. I had a reason, but I forget what. 

TUESDAY
BIIIIIIIG SANDWICHES, party mix, tiramisu

One morning, when Clara was a toddler, she was having a bad day, feeling sick, screaming at everything. We finally just put her to bed, and she slept for hours and hours, all day long. Clara was this teeny, weeny little person. Her middle name is “Petra,” but her sisters used to call her “Clara Paper,” because she was so fair and slight, with enormous grey eyes, a heavy mop of dark gold curls.

When she finally woke up, it was almost dinner time, and we asked what she would like to eat. She said in her squeaky little voice, “I want . . . I want BIIIIIIIIIIIG SANDWICHES!” and pointed straight up to the ceiling. So that’s what we call it now, when we have sandwiches with everything possible on them. AND TODAY, THAT LITTLE GIRL IS GRADUATING FROM HIGH SCHOOL.

So this Tuesday was Dora’s birthday, and she modestly asked for Big Sandwiches, party mix, and tiramisu for her birthday meal. For my big sandwich, I had roast beef and capicola, provolone, tomatoes, and bacon.

It turns out I can’t eat party mix unless I want to spend the rest of the day listening to my heart try to escape from my chest, so that’s exciting. The bacon stays, though. 

Here is the birthday girl admiring how well her new salt lamp deionizes things and whatnot. 

WEDNESDAY
Faintly gingery pork, peppers, onions, mushrooms; corn on the cob

I cut up a bunch of pork, Corrie cut up a bunch of peppers, and then I called Clara and told her to cut up a bunch of green and sweet peppers and onions and mix it all together with a bottle of ginger salad dressing. This is how most meals get made at my house: as a group effort, over the course of many hours, with phone calls. It’s a miracle we don’t all just eat hamburgers in bed every day. 

So I spread it all in some shallow pans and stuck it under the broiler.

I had it in my head that everyone loves this meal, but it turns out I love it and everyone else has been barely tolerating it. OH WELL. To be fair, the marinade turned out to be extremely bland, and did not produce the gingery wonderland I was anticipating. 

I also boiled up some corn on the cob. Shucking the corn helped Corrie through that awful, painful transition between watching TV (happiness) and not watching TV (intense and intolerable suffering).

THURSDAY
Drunken noodles with beef

I’ve made this once before, after modifying a Jet Tila recipe. My recipe card is at the end.

I did all the chopping and stuff in the morning, and had it all laid out in separate bowls like on a cooking show

so it came together really quickly when it was supper time. You boil up the noodles and set them aside, then brown up some garlic, add egg and peppers, then add beef and onions, then put the tomatoes, sauce, and noodles back in, and heat it all through. I made TONS of it, because I can’t help myself. Happily, it’s good cold.

I’m not sure if it was better this time, or if I was just hungrier because I didn’t snack on a full meal’s worth of ingredients while I was still cooking. Either way, it was delicious. A really zippy, flavorful sauce, but not too terribly spicy (and some people added red pepper flakes). The fish sauce mellows out just enough and is right at home with the beef and tomatoes. 

A great all-in-one meal, and you could use different kinds of meat or seafood. One of my kids put parmesan cheese on it. I don’t even freaking know what to say. Don’t do that. 

FRIDAY
Tuna boats, smiley fries

According to tradition, we’ll be going out to eat with the graduating senior, while the people at home toil with tuna. I’m not sure what I will order, but she chose an Italian restaurant, which is always good, and someone else will be cooking, which is always always always always good.

Okay, here are the recipe cards!

 

Print

Cumin chicken thighs with chickpeas in yogurt sauce

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

Ingredients

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

For garnishes:

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

Instructions

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

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

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

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

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

Garnishes:

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

     -Chop up some cilantro for sprinkling if people like.

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

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

Print

Yogurt sauce

Ingredients

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

Instructions

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

Print

Drunken noodles with beef (after Jet Tila)

This is a less-spicy version. For more heat, use jalapenos or other hotter peppers, leave the membranes and seeds in and add red pepper flakes before or after cooking. 

Ingredients

Sauce:

  • 6 Tbsp soy sauce
  • 6 Tbsp oyster sauce
  • 9 Tbsp fish sauce
  • 6 Tbsp sugar
  • 2 Tbsp Sriracha or hot sauce
  • 2 Tbsp minced garlic
  • 6 oz fresh basil leaves in a chiffonade (sliced into thin ribbons)
  • 30+ oz wide rice noodles

canola oil for cooking

  • 8 Tbsp minced garlic
  • 8 eggs beaten
  • 6 serrano chiles or jalapeños, seeded and sliced thin
  • 2 lg onions, sliced thin
  • 4 oz fresh basil, roughly chopped
  • 2-3 pints grape tomatoes, halved
  • 3-4 lbs roast beef, sliced as thinly as possible

Instructions

  1. Cook the rice noodles according to directions, and set them aside. 

    Combine the sauce ingredients in a small bowl. 

    Heat a very large sauté pan with oil and brown the minced garlic. Add chiles and beaten eggs, and scramble in the pan until the eggs are in cooked bits. 

    Add onion and sliced beef and cook until beef is barely browned. 

    Add cooked noodles, tomatoes, chopped basil leaves, and sauce. 

    Keep stirring and combining until everything is saucy and hot. Serve immediately. 

Fr. Luke Reese loses court appeal after savage beating; still calls himself priest in good standing

Fr. Luke Reese’s wife-beating conviction stands. Reese, Indiana’s first married Catholic priest, has lost his court appeal to overturn his conviction for confining and beating his wife in a jealous rage. Reese’s priestly faculties are suspended, but as of January this year, he is still referring to himself as “a priest in good standing,” according to court records we obtained.

A.G. Stockstill, Business Manager for the Personal Ordinariate of the Chair of St. Peter, which ordained Reese, stated in an email on Tuesday that Reese’s faculties were suspended in 2017, soon after his arrest. 

“Father Luke Reese was removed from ministry in the Ordinariate by Bishop Lopes on September 27, 2017, at which time his faculties were suspended.  Any further or permanent determination of Father Reese’s status as a priest is the competency of the Holy See,” Stockstill wrote.

But in recent court documents we obtained, Reese still describes himself as “a priest in good standing, although he is not active at this time.”

Reese was an Anglican priest who converted to Catholicism with his family and was ordained as a Catholic priest in the Ordinariate in 2016. He served as Parochial Vicar of Holy Rosary Church in Indianapolis until September of 2017, when he was placed on leave after assaulting his wife.

Reese was employed by the church as a priest for another six months after the arrest, until his conviction in March of 2018, according to court documents. In August of 2018, the Ordinariate said in a statement that “steps are being taken to change Reese’s status as a priest.” Parishioners of Holy Rosary said on social media that they believed Reese had been “defrocked.”

There has been no public announcement regarding Reese’s canonical status. The Ordinariate, which functions like an archdiocese, does not have a legal or canonical obligation to report or publicize the status of a priest. There may be an exception if a laicized priest is not complying with the requirements set out in the decree of laicization — for instance, if he is dressing as a priest or publicly celebrating sacraments after he has been barred from doing so. In that case, the bishop would probably inform the parish that the priest has been barred from functioning. 

The Ordinariate did not confirm or deny that there is an ongoing canonical penal process against Reese.

Reese is currently working as the manager of a seafood restaurant, according to court documents.

Reese was found guilty of one felony and two misdemeanors: One count of criminal confinement with bodily injury, one count of domestic battery, and one count of battery resulting in bodily injury. He appealed his conviction, and the appeal was rejected on May 22 of 2019.    

“The whole thing is my wife’s fault.”

In his appeal, Reese argued he was only trying to protect his wife because he thought she was suicidal. According to court documents, “Reese asserts that he was justified in committing the offense because he was simply protecting [his wife.]”

In other court documents we obtained, Reese stated, “I have never been
violent or abusive in any of my relationships or to my wife.”

Reese argued in his appeal that the court denied him due process by not preserving “photographs and text messages as evidence” that “could have been used to impeach [his wife’s] testimony as to the causes of her injuries and credibility in general.”

According to various court records, the photographs and text messages were on his wife’s phone, which he confiscated during the protracted assault. He gave the phone to his superior, Fr. Ryan McCarthy, pastor of Holy Rosary, when McCarthy visited the couple in their home after the assault, according to the appeal. McCarthy reportedly returned the phone to Reese’s wife a few days later. 

In his appeal, Reese argued that that the court “failed to establish that he had committed the offense knowingly.”

During the course of the assault, which lasted over twenty-four hours, according to court documents we obtained, Reese hit his wife in the stomach and head and punched her in time to heavy metal music while he drove her to her grandmother’s house to make her confess to wrongdoing. He hit her in the eye, confiscated her keys and phone, drove her to a cemetery, pushed her onto her knees on the marble floor of the sanctuary of the church, violently pulled her hair, applied pressure to her neck and threatened to choke her while they were in front of the altar, and shoved her against the church wall, according to the documents. He reportedly continued to punch, degrade, threaten and otherwise assault her when they finally reached their home.  According to court documents we obtained, Reese’s wife sustained permanent eye damage from the assault. 

Reese asserted in various documents we obtained that he was merely defending himself from aggression by his wife, and attempting to protect her from herself. Shortly after the assault, he stated, “This whole thing is my wife’s fault,” according to the documents.

Reese also argued in his appeal that “the State failed to present sufficient evidence to support his conviction for criminal confinement” and”failed to prove that his actions were done without [his wife’s] consent” and “failed to prove that he had caused any bodily injury to [his wife].”

The court rejected his appeal and affirmed his conviction on May 22, 2019. Reese was sentenced in August of 2018 to three years of home confinement with electronic monitoring. Two years of his sentence were suspended, and he will be on probation for one year.

Reese filed for divorce from his wife on December 19 0f 2017. The Reeses have been married for 26 years and have seven children, four of whom are minors.

Reese’s lawyer, Oliver Younge, did not respond to my call or email. 

How did the church respond to Reese’s behavior before and after the assault?

According to documents we obtained, Mrs. Reese said that, some time before the assault, Reese shared a website containing pornographic and white supremacist material with his then-teenaged son, and directed him to share it with his friends. The church responded by sending Reese to counseling. It’s not clear whether the Ordinariate, which is based in Houston, was informed of Reese’s behavior, or whether Holy Rosary of Indianapolis made decisions about how to manage Reese before the assault.  

According to the court documents, his wife says he psychologically abused her and their children and sexually abused her throughout their 26-year marriage. Mrs. Reese said her husband has been ousted from three churches due to his behavior. She said that he holds white supremacist, racist, and misogynist views which he has attempted to pass on to his older children, and she submitted to the court “letters from other individuals who supported these concerns about Mr. Reese’s character, beliefs and temper,” according to court documents.

According to the same documents, Reese had a long history of hitting his wife, making his children sit alone in a dark basement as punishment, threatening them with hell for not praying the rosary correctly, and subjecting the family to constant harsh criticism and ridicule.

According to court documents describing the assault, Fr. Ryan McCarthy, the pastor of Holy Rosary where Reese was Parochial Vicar, went to the Reese house the day after the assault and saw Mrs. Reese’s black eye and swollen mouth. In response, McCarthy “recommended that [Reese’s wife] stay somewhere else.” He also accepted the phone that Reese had confiscated from his wife. Days later, he returned the phone to Mrs. Reese.

After Reese was arrested, Fr. McCarthy announced in the church bulletin that Reese would go on “leave” that would last “at least a few months.” He admonished the parishioners, “mind your own business.” Although he had  seen clear evidence of a violent crime against Mrs. Reese, he announced “I am very grateful for Father Reese’s service to our parish. He will be greatly missed during this leave.” The day Reese was convicted, his parish offered Mass to commemorate the anniversary of his ordination. Reese’s name was not removed from the parish directory until after we broke the story of his arrest.

Although he defended Reese during and after his criminal conviction, there is no evidence that Fr. McCarthy faces sanctions by the diocese of Indianapolis or by the Ordinariate for his response. Parishioners on social media referred to McCarthy as a good and holy priest and called him a hero.

What has the Ordinariate learned?

The Ordinariate can ordain its own laymen as priests, but it primarily receives former Anglican priests and then forms and ordains them as Catholic priests. This was the case with Fr. Reese.

If an Anglican priest wants to join the Ordinariate, it’s not clear whether the Catholic Church does its own vetting process, or if it relies on the vetting the Anglican Church has already done. Because there is a dire need for priests, and perhaps as a courtesy to the Anglican Church, the Church may be tempted to hurry through the process. 

According to court documents we obtained, Reese’s wife asserts that, before he was ordained in the Ordinariate, “he has been ousted from three different churches due to his behavior.”

According to those document, “Ms. Reese reported [to the court that] Mr. Reese holds white supremacist and misogynous attitudes and that he is racist … Ms. Reese submitted letters from other individuals who supported these concerns about Mr. Reese’s character, beliefs and temper.”

I asked the spokesman for the Ordinariate whether the Ordinariate vets or screens candidates for the Catholic priesthood who have already been through the Anglican seminary, or whether it relies on the Anglican Church’s vetting process. 

I asked whether, in order to avoid future debacles like the Reese one, the Ordinariate will change its standards or process.

No one from Ordinariate responded. 

 

***

Our previous coverage of this story:

 Why the Fr. Luke Reese scandal is everybody’s business.

Will Holy Rosary be reconsecrated after desecration by Fr. Luke Reese?

Bishop Lopes’ statement on abuse fails to mention Luke Reese

No jail for Luke Reese after wife beating conviction

Luke Reese, married priest, convicted of beating his wife

Indianapolis priest charged with beating wife inside church

****
Image: Mug shot of Luke Reese courtesy of Fox 59 News; Coat of Arms of the Personal Ordinariate of the Seal of St. Peter via Wikipedia Alekjds [CC BY 1.0 (https://creativecommons.org/licenses/by/1.0)]

What’s for supper? Vol. 173: The pineapple gets the works

Today, I bought dental insurance. That has nothing to do with what’s for supper. I just wanted to tell someone. I’m pretty excited, as this is basically me and Damien:

SONY DSC

(Image by William Murphy via Flickr )

Why dental heath is not included in regular health, I’ll never know. I guess it’s because teeth are just inside your head and your skull, so how important could they be. Anyway. Onward! 

SATURDAY
Regular tacos

This is my meal when I’m feeling merciful toward the kids. No fermented vegetables, no sprouts, no seasonings with diacritical marks in their names. Just ground beef with orange powder from a little packet, sour cream, salsa from a jar, and shredded cheddar cheese. Completely unchallenging food has its charms.

I had to put greens on mine because I am a mom and that’s the rule.

SUNDAY
Spiedies, raw peppers, blueberry tart

This recipe is really, really good if you have the time to zest lemons and chop fresh mint and such, marinate the meat overnight, skewer it, and cook it over the coals. It’s still quite nice if you just slosh in a bunch of stuff, chop some cheap pork into chunks, let it marinate for a few hours, and shove it under a hot broiler.

Serve the meat on toasted rolls with a lot of mayo. It comes out tender, juice, and a little spicy. 

The original recipe is a NYT one which is currently behind a paywall. The quickie one I threw together was olive oil, lemon juice, red wine vinegar, kosher salt, oregano, crushed garlic, red pepper flakes. Basically Italian dressing but with extra lemon juice and red pepper flakes. 

For dessert, Clara made a blueberry tart. Every single last damn time I go to write “tart,” I type “tard” first. I choose to believe this is because I have watched so much Dr. Who, and not because I don’t deserve to live in the 21st century. Anyway, here’s the picture.

If you zoom in, you can see that I accidentally sprinkled yarrow pollen all over it while trying to get an Instaworthy photo. If I could figure out the right SEO for this post, I could probably form a partnership with Gwyneth Paltrow and pass it off as a cure for yarrow allergies, uterine prolapse, and ennui. 

Clara and I worked on this together, and it certainly did highlight the difference between our cooking styles; it certainly did. She is more of a “wait, stop, what is seven eights of a cup times two and a half?” baker, and I’m more of a “just mash faster, no one will know” baker.

Between the two of us, we came up with something tasty, anyway, although it was reluctant to leave the pie plate. To appease the Visigoths, we chose the kind of whipped cream that comes squirting out of a can.

I’ll get the recipe link from her when she gets home.

MONDAY
Chicken enchilada rice bowls, corn chips, pineapple

This meal looked better than it tasted. I was going for a “all the ingredients you love in Mexican food, but without a tortilla, for some reason” kind of meal. So I cooked up a pot of rice, then roasted some chicken with lots of chili lime powder. Then I cut up the chicken and cooked it again in green enchilada sauce from a can. I mixed together some black beans, chili beans, and diced tomato with chili peppers in it. We had limes, cilantro, sour cream, and shredded cheese, and corn chips.

It was. . . fine. I will just go ahead and make enchiladas next time. 

The exciting part was I finally bought a pineapple corer from Aldi for like $3, and it was so cool! I thought it would just extract the core so you can peel it and get rings, but it cores and peels it, and leaves you will a continues spiral of pineapple. Corrie and I made a video, and we hope it blows your mind. 

This is my first attempt at including a food video, and I hope it’s not terrible, because people keep telling me this is the only way to make some money, and if you can’t make money sharing a video of yourself testing a $3 pineapple corer, than is this even really America? 

TUESDAY
Pizza

Tuesday was the final school concert of the year. If you wish to hear my views on school concerts, I can make that happen. This time, I dropped the kid off, nipped over to the liquor store and picked up some liquid courage in small bottles, and zipped back to my seat before the curtain. And now I have a brand new plan for school concerts.

I made a few pizzas before I left. There was a limited edition “everything dough” available, so I got some. It wasn’t everything, per se, but it certainly had poppy seeds in it.

Oh. You know about the “Make me one with everything” joke, right? This remains my favorite moment ever recorded on video. Especially the part where he leans in and goes, “Know what I mean?”

It’s so beautiful. 

Oh, here are the pizzas. I only made four, for some reason. 

WEDNESDAY
Chicken burgers

What was I even doing on Wednesday? I think I was writing like a maniac while Damien brought Lucy to the pediatric endocrinologist and then rock climbing. And that’s what chicken burgers are for. 

THURSDAY
Deli sandwiches, fruit salad, chips, cookies

Actually, that was lunch. I had planned cumin chicken thighs, yogurt sauce, pita, and tabbouleh for supper, but in lieu of that, I took a nap, and everyone just ate more lunch. But what a lunch it was! One of my favorite families in the whole world, John and Aletheia Herreid and their wonderful kids were in town. The weather was great, Clara made a ton of cookies, we have a trampoline for bouncing and stream for floundering, John and my older kids swapped sketch books, Aletheia brought sunshine to the whole world as she so often does, and they brought cheese and beer and a luchador mask, and it was just swell. 

FRIDAY
Ravioli

Just frozen ravioli. Not one of my most thrilling culinary weeks, but it was a good week. And thorough. 

How to live with other humans (and find your missing shoe)

Sometimes what I want most of all is just to have a clean kitchen. Sometimes I feel very strongly that the kids should learn how to clean properly. Sometimes I simply ardently want to lie down, and the hell with the house. But I probably can’t have all three things I want: A well-cleaned house, kids that work hard, and a restful evening for myself. I have to pick one or two. When I ask myself what I truly want, then I usually know pretty clearly how I can achieve that one thing. But the answer is almost never, “I myself have no responsibility here.”

Read the rest of my latest for The Catholic Weekly. 

 
Image: Lady Elizabeht Paget, by Rex Whistler [Public domain], via Wikimedia Commons

Death for nonsense, death for love

How can I persuade your mind to accept something even your body has known since before it was born? The body knows that life is better than death. People who attempt to drown themselves will tie their own ankles together because they know that even in the very act of self-extinction, their bodies will fight hard to live. I wonder if we are on our way to reprogramming our brains to evolve past our body’s involuntary thrashing toward life. It does seem like we are trying.

Read the rest of my latest for America Magazine. 

I’ve been to eleven thousand school concerts, and I have something to say.

My late father-in-law leaned over and whispered, “This is the hardest part of being a parent.”

We were all in pain, physical and psychological; we were all chilled to the bone and exhausted beyond all reason. We felt as though we were losing our minds, as dismal, unintelligible noises assaulted our senses. We were all trapped, and no one knew when release would come. Worst of all, we had to keep clapping.

Yes, it was a school concert. This was sometime during the third hour of our exile in a school gymnasium. We manually held our eyelids open toward three fourteen-year-old girls making vaguely soprano whispering noises to the accompaniment of a sweating pianist. It was, if I recall, part of a salute to rockabilly in medly form. A medly which should have been called, “When Will Death Come?”

Well, my husband and I have witnessed nine out of ten kids sing their way through an awful lot of schools. Some of them had sensible, humane, even brilliant music directors, some of them . . . did not. We are proud of our kids, and we like them, and all. We support them, basically. Some of them are even kinda musical. But I have a thing or two to say. 

School concerts should not be three hours long. Never ever ever ever. I don’t care if it’s an excellent program bristling with stunning performances of world-class masterworks. IT SHOULD NOT BE THREE HOURS LONG. Anyone who has a school aged kid needs to be buying groceries, drinking gin, or asleep, and three hours away from doing those things is three hours too long. 

Songs should be age-appropriate. Since these are school children performing for their parents, exactly zero of the songs should be about sex or lust. You can get away with some innuendo in high school, but otherwise, basta. Let’s all get together and demand not to be put in a position where we look like a jerk for not wanting to clap after a nine-year-old girl belts out an anthem about her burning desires. 

And “dance teams” should be illegal. Hell damn fart. Where are the adults?

Kids shouldn’t have solos unless they are pretty good for their age. I realize this is crushingly harsh, and when I’m done with this essay I am going to go out and hit some flowers with my cane, but I still insist a solo is something you earn by being a little bit better than the other kids. I will make an exception if maybe a kid has overcome tremendous obstacles and has found a way to shine despite overwhelming adversity etc etc etc, and even though it’s not an objectively good performance, it really moves you. Fine. I just find it really hard to believe that all eleven terrible soloist are this particular type of shining star. I know these kids. They’re just regular mopes. Off the stage, mope. You dun sound so good.

Kids should perform things they are capable of performing, with maybe one or two “reach” numbers. If it’s the day before concert day and the sounds they’re producing make your skin crawl even mildly, go ahead and cut that number. Nobody in the audience is going to stand up and shout, “I say, choir master, I object! This program simply wasn’t long enough!”

If you let anyone beatbox, you should be shot. I don’t make the rules. 

The teacher does not get to perform. I’m sorry, am I your mom? Are we all your mom? No?  Well then! I guess we’ll just have to spend a moment of silence contemplating how sad it is that you ended up teaching the mouthbreathers in East Flupping Middle School chorus instead of dazzling Broadway, and then we’ll leave it at that, rather than enduring another encore of “How High the Moon” by Ms. Coulda Woulda Shoulda and Her Rather Startling Dress. 

If you want to include an emotional ceremony commemorating the special relationship the students have with the teachers, and you somehow didn’t do this during the rest of the entire year that you had together, you get three minutes. THREE MINUTES. When this folding chair has been biting into my thigh for over an hour already, my last remaining bit of patience will be entirely transformed into white-hot loathing if we have to pause the program while forty-three girls in heels they absolutely cannot manage pick their way across the risers and totter over to receive a carnation and a hug and an award for some choir in-joke, and then totter back while everyone giggles and claps and sighs. It’s not that I’m cold-hearted. It’s just that I hate you all so much. 

And what about the audience? Don’t they have any responsibility? 
Yes. They need to not sit there slowly and sensually scratching their husband’s back all throughout the show. Gah. 
 
Oh, and you can do a standing ovation if you want. I’m sitting down. I’m sitting down. 

What’s for supper? Vol. 172: Sweet sweet summertime (almost)!

Summer, almost! Summer foods, yes! Grilled corn, fresh fruit, fresh basil, smoked meats! I’m very excited about summer food. And other warm weather things.

Here’s what we ate this week:

SATURDAY
Hamburgers, chips

The local garden club had their annual sale and I stocked up on things that we all know are supposed to grow in this area, because that is where they are from, so there is no excuse. 

We had burgers cooked outside on the grill, which are the best burgers. Even better, burgers eaten outside while I squint menacingly at the stuff I just planted.

Mmmm, squinting. 

SUNDAY
Pizza and ice cream

On Sunday, we went to see my mother in the nursing home.

I got a bit of eye contact and she held my hand, which was more than I was hoping for. It is a beautiful spot on top of a hull, full of trees and birds. 

Then my father took us out for pizza and ice cream down by the river.

A good day!

MONDAY
Hot Dogs Of Many Nations, potato salad, sorta-elotes, fruit salad

You can sing “hot dogs of many nations” to the tune of “look for that silver lining” if you want to. Children find it very irritating and pretend they don’t hear you, but I know they hear.

I didn’t go all out and do all the possible hot dog toppings, but we had a good assortment of mustards and whatnot. I had a buffalo dog (blue cheese, hot wing sauce, and scallions) and Damien had a Chicago hot dog (chopped onion, pickle relish, pickled peppers, tomatoes, a dill pickle, mustard, and celery salt). 

Don’t they look nat-u-ral together? Just like two Essem franks should be. 

Dora made some tasty potato salad, and I put together strawberries, blueberries, and kiwi in this Walmart leaf dish which I’m inordinately fond of. It makes me feel like Mowgli.

I also got mangoes, but they were still hard as a rock.

Damien roasted the corn over the coals with the husks still on, which makes the corn tender and sweet. Then we sprinkled them with parmesan cheese and chili lime powder and squeezed on some lime juice. 

Next time, I want to roast the corn after shucking it, so it chars a bit, and maybe I will make up a kind of paste to rub onto the cooked corn. Anyway, first corn of the season a success!

And we went to the beach! Oh lovely beach. Here are some mermaids:


 

TUESDAY
Smoked roast beef sandwiches, chips, raw string beans

Damien actually did the roast beef the previous day in the smoker, while the hot dogs were cooking. He dried it off, slathered it with A1 sauce, then sprinkled it with chili, plenty of kosher salt, and some onion powder and garlic powder, and then he smoked it for two or three hours until the meat thermometer showed between 120-130, so it was rare. 

I sliced it as thin as I could, and it was fantastic.

The smoky flavor permeated the whole thing. I put pickled pepper rings on my sandwich. I mixed a little horseradish into mayo, and we toasted some kaiser rolls and I picked up some decent provolone from the deli. I have finally sadly concluded that Aldi provolone is the right color and the right shape and definitely the right price, but it doesn’t actually taste like anything at all. It’s not bad, so it’s not really convolone, but I guess overall a neutralvolone.

WEDNESDAY
Bacon-wrapped stuffed chicken, pasta salad

On my quest to insert every possible edible substance into chicken, this week’s installment turned out quite nicely. I cut the chicken breasts in half and folded each half over a scoop of jarred spinach artichoke dip, then wrapped each folded chicken breast in three strips of bacon. Tasty! Recipe card at the end. 

I laid out two strips of bacon and put the chicken on top of that, and spread a scoop of dip on top

then folded the chicken in half and wrapped the bacon up and over the top

and secured it with two toothpicks through the top. I was going to leave it at that, but I was afraid the dip would leak out when it cooked, so I took a third strip of bacon and laid it crossways over the top, then tucked the ends underneath. This made a nice little packet. 

I put the wrapped chicken on a rack on a pan lined with tinfoil. I hoped having the heat circulate underneath would make the bottom bacon cook well. It wasn’t flabby or gross, so that was good, but it wasn’t as crisp as you want bacon to be, either. 

Still a cute and tasty meal. This would be a great dish to make ahead and then shove in the oven later, if you have company. It wasn’t really hard to make, and I made the chicken and the pasta salad, start to finish, in under an hour. 

Ah, the pasta salad. For the first time in the history of my pasta salads, there was no leftover pasta salad. I used cavatappi, julienned sun dried tomatoes, feta cheese, freshly-grated parmesan . . . 

Wait. I just wanted to make sure you heart that. FRESHLY-GRATED PARMESAN. I like grating it big, almost shredded. It’s just so sharp and wonderful. Okay.

. . . and some raw kale just to show who’s boss around here, and some spicy dry salami bits, and a dressing I made from fresh basil, fresh garlic, olive oil, and a little red wine vinegar, and then just a little kosher salt. 

Next time I will make three times as much. It was a really zippy salad. I know this isn’t exactly a groundbreaking idea, but using fresh ingredients makes such a difference. 

THURSDAY
Bibimbap, mango

Benny has been asking for bibimbap, possibly mostly for the name, but at least partly for the rice and the egg. I made a slightly different sauce to cook the pork in this time, and I think I’ll stick with it. I’ll put the recipe at the end. I just dumped a hunk of pork in the Instant Pot with the sauce and used the meat button, then shredded it and cooked it a little longer. I think for texture I prefer pork that’s been cut into bits and then cooked on the stovetop, rather than shredded, but it was a good flavor. 

We got home late and I didn’t have a lot of fixings prepared, so I just made some rice, and we had pea sprouts, cucumbers, crunchy noodles, sesame seeds, and of course a runny fried egg on top. I had raw spinach and tabasco sauce with mine.

The mangoes I bought for Sunday finally ripened up, and they made a good accompaniment for this meal. Also a good meal to prep early (especially if you have two slow cookers) and then throw together at dinnertime, as long as you have time to fry a few eggs up. 

FRIDAY
Pasta, I guess?

I feel like I have put in my kitchen time this week, and now pasta will be fine. Gonna post this now and circle back later to put the recipe cards in. Tell me about your favorite things to do with roasted corn, though!

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Pasta Salad

Ingredients

  • 24 oz cavatappi or other pasta
  • 7 oz sun dried tomatoes (I like julienned)
  • 4 oz crumbled feta
  • 1 cup freshly shredded parmesan, loosely packed
  • lg handful kale, chopped
  • 6-8 oz dry salami, chopped

for the dressing:

  • 4 cloves garlic, crushed
  • 1 bunch fresh basil leaves
  • 1/2 cup olive oil
  • 1/8 cup red wine vinegar
  • kosher salt to taste

Instructions

  1. Cook the pasta in salted water and drain. 


    Make the dressing by whirring the basil and garlic in the food processor until you get a paste, then slowly add the olive oil and vinegar. If it's not thin enough, add more olive oil. 


    Mix the rest of the ingredients into the pasta. Salt to taste. 

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Korean sauce for bibimbap or other dishes with meat

A sweet, spicy, savory Korean sauce for cooking, marinating, or brushing on to grill. Susceptible to many adjustments if you like it sweeter or spicier, thicker or thinner. This recipe makes enough to cook 4-5 lbs of meat.

Ingredients

  • 1/2 cup gochujang (fermented pepper paste)
  • 1/4 cup sesame oil
  • 1/2 cup brown sugar
  • 1/4 cup soy sauce
  • 1/4 cup rice vinegar or plain vinegar
  • 5 cloves garlic, crushed

Instructions

  1. Blend all ingredients together. If you're cooking in the Instant Pot, you may want to add 1/4 cup water or so to make sure there is enough liquid to prevent burning. 

 

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Chicken stuffed with artichoke dip and wrapped in bacon

I mean. 
This is actually fairly easy to put together, and you can make it far ahead of time and then put it in the oven when guests come over. One large chicken breast yields two servings. 

Of course you can make your own spinach artichoke dip, but using jarred dip keeps it simple.

Ingredients

  • 6 large chicken breasts
  • 36 slices bacon
  • 2 cups spinach artichoke dip
  • salt, pepper, garlic powder

Instructions

  1. Line a large pan with tin foil and put a rack on it, so the bacon can drain while it cooks. 
    Preheat oven to 375.

  2. Cut the chicken breasts in half, so each one yields two flat breasts.

  3. Lay two strips of bacon side by side and lay a chicken breast on top of it. Spread a scoop of artichoke dip on the chicken.

  4. Carefully fold the chicken in half to enclose the artichoke dip. Then fold the bacon up and over the chicken. Secure it all with two toothpicks. 

  5. Take a third slice of bacon and lay it crosswise over the top of the chicken. Push it down onto the toothpicks, and carefully tuck the two ends underneath the chicken. 

  6. Cook the chicken at 375 for 25 minutes or more, until it is cooked all the way through. 

  7. If the bacon isn't browned sufficiently, turn on the broiler for a few minutes to finish it off.