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.
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.
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!
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
-
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.
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
-
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.
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
-
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. -
Cut the chicken breasts in half, so each one yields two flat breasts.
-
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.
-
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.
-
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.
-
Cook the chicken at 375 for 25 minutes or more, until it is cooked all the way through.
-
If the bacon isn't browned sufficiently, turn on the broiler for a few minutes to finish it off.
I’ll be in Princeton June 25 and 26 talking about Catholics and consent
I’m excited about these talks! On Tuesday, June 25, I’ll be leading a Theology on Tap evening hosted by Saint Paul Parish at the Triumph Brewery on 138 Nassau Street, Princeton. Doors open at 7 and the talk begins around 7:30, followed by a Q and A.
The talk will be a frank and practical discussion about how young (and older!) Catholics can navigate the idea of consent in romantic relationships. As Catholics, we reject the reductionist idea that consent is the highest good, but we must also acknowledge and prepare for the complicated situations we can find ourselves in as human beings who are not made of stone.
Then I’ll be giving a more formal, sort of companion talk called “When Women Say Yes: How Mary Invented Consent” for the Adult Faith Formation program at the St. Paul Spiritual Center at 7 p.m. at 214 Nassau St. in Princeton.
The description of that talk:
When the angel came to Mary, did he ask her to become the mother of God? Or did he tell her? It is called “the annunciation,” not “the invitation” or “the proposal.” If God didn’t give even the queen of heaven and earth a real choice about what would happen to her body, then how important can consent really be for regular old humans?
Hear how I worked through my distress over women’s apparent low standing in the eyes of God, and how I came out the other side understanding what consent really means, why it’s so important, how Mary basically invented it, and what the rest of us can hope for, including and beyond consent.
Hope you can make it!
On Notre Dame, the seal of confession, and Esmerelda
The French Senate voted to approve plans to rebuild the Notre Dame Cathedral and added a clause stipulating that it must be restored to how it was before the fire.
No greenhouses, no swimming pools, no holograms, no disco balls, just back the way it was, because the way it was was good. Even though the dreadful fire helped me remember that all temporal things will pass, and that Jesus is the remedy to all loss of every kind, I’ll be as glad as anyone to see good old Notre Dame restored.
We’re certainly in need of some good news, some restorative news. As someone pointed out on Twitter, you know things are going poorly when America turns to a TV show about Chernobyl for escapism.
As always, good news is where you can find it. As the never-ending misery of the sex abuse scandal never ends, but just keeps compounding and compounding, I’ve thought more than once: How good it is, how weirdly restorative, to be reminded so clearly what really matters. Jesus matters. The sacraments matter. The Gospel matters. Works of mercy matter. Everything else, no matter how entrenched and enmeshed it has become with our experience our faith — anything at all can become a distraction from what our faith truly is. So as painful as the 21st century has been, it’s also been clarifying, painfully restorative. It strips away the things we want so we can see clearly what we really need.
That’s what kind of century it is, not only in the Church. This is the year when a Texas woman, Teresa Todd, was driving along a road at night when, NPR reports, a young man ran out and pleaded for help for his sister, who was dying of dehydration and exhaustion. Todd stopped and let the man and his sister, Esmerelda, and their companion rest in her car while she texted a friend, who is legal counsel for the local U.S. Border Patrol, for advice on what to do next.
Todd is now under federal investigation for human smuggling. Her phone was confiscated for 53 days, because of what she did.
“I feel like I did the right thing. I don’t feel I did anything wrong,” Todd said. And she is right. She was simply performing a basic corporal work of mercy. But her own government is telling her that, in order to be a good citizen, she should have kept on driving. They’re telling her it was wrong to stop and see what she could do for someone who was begging for help — that Americans obeying American law don’t do that kind of thing. That’s not who we Americans are.
This kind of law is clarifying. It’s the kind of law you cannot in good conscience obey — not as an American, not as a Christian, not as a human being. These laws help us remember who we are. The politics around immigration is just a distraction, and has nothing to do with your actual obligation when you have a live, dying human being named Esmerelda in front of you.
There’s more. This is the year when laws that threaten the seal of confession may pass from rumor to reality. And dozens of priest and even, hallelujah, more than one bishop, have come out and said, “I will go to jail before I will obey this attack on our religious freedom.”
The proposed law is clarifying. It gets us to remember who we are and what we are supposed to be doing. Sometimes good times muddy the waters. Sometimes peace clouds our vision. So we have to have some restorative hard times to clarify things.
Can you not get me wrong, here? There are some things more cut and dried than others. Priests can never ever ever break the seal of confession under any circumstances. There’s no nuance, at all. Immigration is more unwieldy, and when we talk about how to manage it, sometimes good people come across as harsh and opportunists come across as merciful. It’s rare that it’s so black and white as a dying person directly in front of you begging for help. And the roof of Notre Dame is . . . a roof. Just a roof.
But as I said, good news is where you find it. It’s good practice to ask ourselves, “What would I do, if it were me? What should I do, and why?” If Notre Dame were remade into a temple to modernity, what would it do to my faith? If my son were a priest facing arrest, what would I tell him to do, and why? If Esmerelda’s brother staggered out in front of my car, what would I do? Would I stop?
This is what we’re talking about, when we talk about freedom of religion. It’s not the freedom to give political speeches in church, and it’s not the freedom to be tax exempt. It’s not the freedom to pass the laws we, as religious folk, think ought to be passed. It’s the freedom to follow Christ and to obey his commands, no matter what the cost.
The truth is, we do have religious freedom. We always will. It’s just that we might be sent to jail for exercising that freedom.
And that is clarifying.
****
The kingdom of God on Twitter
People can be savage to each other, hiding behind the security of the keyboard. They lash out for no reason at all, other than that they can get away with it. I’ve seen that happen. And people can be breathtakingly open and generous with each other, because when there are two more more people gathered together, even if it’s online, Jesus is there. I’ve seen that happen, too.
Read the rest of my latest for The Catholic Weekly.
Protected: Podcast #69: As long as it’s not Medjugorje
What’s for supper? Vol. 171: A whole new world (feat. Chicken)
In this year of our Lord 2019, I, Simcha Fisher, am born anew, for it was on this week that I discovered how easy it is to stuff things inside chicken breasts. Interested, dear reader? Then READ ON.
SATURDAY
Sugar rub chicken thighs, beer brats, chips and dip
Damien cooked stuff on the big grill he built out of cinder blocks. I’ll put his sugar rub recipe at the end. It makes extremely juicy chicken with a fantastic skin, with tons of warm, spicy flavor. You can see that I did manage to include something green in this meal for once.
He made a ton of chicken, because he can’t help himself, and I ate them for lunch for several days.
He boils the brats in beer with onions, then grills them and also grills up the onions.
We ate outside after a long day of yard work. And that has made all the difference.
SUNDAY
Caprese stuffed chicken breasts, salad, garlic bread
I was just delighted at how well this turned out. I saw the recipe in the NYT and tweaked it a bit. I’ll add a card at the end. Basically you cut open chicken breasts and stuff mozzarella, cherry tomato halves, and basil leaves inside, then brown them up a bit in olive oil and garlic, then finish cooking them in the oven. I used toothpicks to hold the edges together, and I was surprised at how well it worked.
I thought everything would fall out and it would be a yummy but ugly meal, but I worked slowly and didn’t crowd the chicken, and it turned out great, although there was a lot of liquid in the pan after baking, so next time I will use a pan with higher sides.
I used the garlicky oil to make a sauce to spoon over it, and I actually thought the sauce was the star of the show. Would make a great bruschetta topping.
Damien thought it was a little too sweet, but I thought it was a nice complement to the chicken. The breasts were big ‘uns, so it was good to have a sauce so there were no bites without a lot of flavor.
I used the oil and garlic I cooked the chicken in plus more garlic, and simmered it until I stopped worrying about food poisoning. Then I added several glugs of balsamic vinegar and the rest of the tomatoes, and simmered that until the vinegar got thick and the tomatoes fell apart and darkened. I scraped the pan to incorporate the browned bits of garlic and spooned this over the chicken, and served extra to sop up with the garlic bread. Smell this!
And now I’m thinking about all the other lovely things you could stuff inside chicken breasts. Maybe brie and apricots. Maybe bacon and apple slices and cheddar. I need to make more friends just so I can stuff things into chicken breasts for them. If I really like them, I’ll remind them to take the toothpicks out before eating.
MONDAY
Korean beef bowl and rice, pineapple, snap peas
Apparently I haven’t made this dish in a long time, because everyone was just thrilled and delighted. I was really taken aback. I like this meal fine. It’s a bit sweet for my tastes, but I guess that answers why everyone else likes it so much. Recipe card at the end.
This is definitely a good recipe to have in your back pocket. It comes together very quickly. Basically as long as it takes to brown up ground beef and cook a pot of rice, that’s how long it takes. I used fresh garlic and fresh ginger, but you can totally get away with using ground ginger and garlic powder. Increase or decrease the sugar and hot pepper flakes as you like.
TUESDAY
Pork ramen with pickled veg
Another easy one, although you can certainly make it complicated if you add enough toppings. We had our with pork, soft boiled eggs, chopped scallions, pickled ginger, mushrooms in soy sauce, sesame seeds, pea sprouts, and pickled carrots and cucumbers, and a little hot sauce.
I sautéed the pork in sesame oil, then cut it into slices and cooked it a little longer with some soy sauce. I’ll put the pickled veg recipe card at the end.
WEDNESDAY
Wendy’s Copycat Harvest Chicken Salad
Well, kinda. Wendy’s has greens, chicken, candied walnuts, blue cheese, cranberries, green and red apples, and bacon, and some kind of vinaigrette. I forgot about the bacon, and I didn’t candy the walnuts. In fact I burned them. Still a nice meal, and good for a day when people were going to be eating dinner at all different hours.
I made the chicken by drizzling it with olive oil and shaking a generous amount of lemon pepper seasoning over it and cooking it under the broiler, turning once.
I snuck away and ate mine outside, even though it was drizzling.
I chunked my plate on the table where I had been potting flowers, and then I thought, “Ooh, it looks like one of those real food blogger photos.” It also makes it appear that I was eating my supper with a trowel, which is sometimes the case; but today I did have a fork.
I had mine with some diced red onion and just plain red wine vinegar for a dressing. Oh, and when I opened the little tub of blue cheese, Corrie gasped and said, “Ohhh, FANK you, Mama!” and gave me a hug. Kid likes cheese.
THURSDAY
Sausage subs with sweet peppers
We had the final school concert of the year, so this was a good meal to prepare ahead of time and eat quickly before we left. I snacked so much, I didn’t even want a sandwich, but here are some cooking pics.
Corrie stirred in some jarred sauce, and I sliced up some mozzarella.
I did give in to the little nagging voice in my head and look up whether charred foods really give you cancer, and it turns out scientists are currently fairly meh on the connection, so I shall continue to char.
FRIDAY
Giant pancake and scrambled eggs
Do you know about giant pancake? You take the simplest kind of pancake mix, where you just add water, and you add enough water to the whole box to make batter. You can stir in blueberries or chocolate chips or whatever. Pour the batter into a buttered pan and bake at 350 for 15 minutes or so. Cut into wedges. GIANT PANCAKE. And that’s how you know your mother has had about enough.
Okay, so tell me, what would you stuff inside chicken, given half the chance? You can use a pseudonym if you’d rather, but I really want to know.
Here are the recipe cards:
Smoked chicken thighs with sugar rub
Ingredients
- 1.5 cups brown sugar
- .5 cups white sugar
- 2 Tbsp chili powder
- 2 Tbsp garlic powder
- 2 tsp chili pepper flakes
- salt and pepper
- 20 chicken thighs
Instructions
-
Mix dry ingredients together. Rub all over chicken and let marinate until the sugar melts a bit.
-
Light the fire, and let it burn down to coals. Shove the coals over to one side and lay the chicken on the grill. Lower the lid and let the chicken smoke for an hour or two until they are fully cooked.
Caprese stuffed chicken with garlicky tomato balsamic reduction
This dish doesn't require a lot of skill to make, but it's a bit time consuming, especially if you're making a lot of it. But it's packed with flavor and pretty impressive to look at. Serve with garlic bread to sop up any extra tomato sauce.
Ingredients
- 12 boneless chicken breasts (one per person)
- large bunch of basil, stems removed
- 2 lbs mozzarella in 1/4 to 1/2 inch slices
- 2-3 pints cherry tomatoes or other tomatoes, halved or sliced
- salt and pepper
- olive oil for cooking
- 8-10 cloves garlic, sliced or minced
For the balsamic reduction (sorry, the proportions are just whatever you like)
- the leftover oil you cooked the chicken in. Pour off some if it seems like too much.
- balsamic vinegar
- whatever tomatoes are left
- 4-5 garlic cloves, sliced or minced
Instructions
The chicken:
-
Trim the fat off the chicken, dry it, and slice a pocket into each breast, not cutting all the way through.
Sprinkle all over with salt and pepper
Stuff a slice or two of cheese, a few basil leaves, and 3 tomato halves or slices into each breast.
Try to pull the edges together to enclose the stuffing. You can secure it with a few toothpicks, but don't forget to warn people!
Preheat the oven to 400.
Heat up the olive oil in a skillet and sauté the garlic until it's slightly browned.
Add the chicken, a few breasts at a time, leaving plenty of room, and brown them lightly on both sides, turning carefully. They won't be cooked all the way through. It's great if some garlic sticks to the chicken!
Transfer the chicken to an oven pan and cook for about 20 minutes until they're cooked all the way through. Turn on the broiler for the last few minutes if necessary to brown up the tops.
For the balsamic reduction, to spoon over the chicken:
-
While the chicken is in the oven, continue cooking the oil and garlic that you cooked the chicken in, adding more garlic if you like, and simmer for a while until you stop worrying about food poisoning. Then add several glugs of balsamic vinegar and the rest of the tomatoes, and simmer until the vinegar reduces and the tomatoes fall apart and darken. Scrape the pan to incorporate the browned bits of garlic. Serve this over the cooked chicken. Comes out very sweet.
Serve with garlic bread with any extra balsamic tomato sauce
Recipe Notes
12 boneless chicken breasts
large bunch of basil
2 lbs mozzarella, sliced
salt and pepper
olive oil
8 cloves of garlic, sliced or minced
2-3 pints cherry tomatoes (or other tomatoes)
for the sauce:
more garlic if desired
balsamic vinegar
the rest of the tomatoes
Trim the fat off the chicken, dry it, and slice a pocket into each breast, not cutting all the way through.
Sprinkle all over with salt and pepper
Stuff a slice or two of cheese, a few basil leaves, and 3 tomato halves or slices into each breast.
Try to pull the edges together to enclose the stuffing. You can secure it with a few toothpicks, but don't forget to warn people!
Preheat the oven to 400.
Heat up the olive oil in a skillet and sauté the garlic until it's slightly browned.
Add the chicken, a few breasts at a time, leaving plenty of room, and brown them lightly on both sides, turning carefully. They won't be cooked all the way through. It's fine if some garlic sticks to the chicken!
Transfer the chicken to an oven pan and cook for about 20 minutes until they're cooked all the way through. Turn on the broiler for the last few minutes if necessary to brown up the tops.
While it's cooking, continue cooking the oil and garlic that you cooked the chicken in, adding more garlic if you like, and simmer for a while until you stop worrying about food poisoning. Then add several glugs of balsamic vinegar and the rest of the tomatoes, and simmer until the vinegar reduces and the tomatoes fall apart and darken. Scrape the pan to incorporate the browned bits of garlic. Serve this over the cooked chicken. Comes out very sweet.
Serve with garlic bread with any extra balsamic tomato sauce
quick-pickled carrots and/or cucumbers for banh mi, bibimbap, ramen, tacos, etc.
An easy way to add tons of bright flavor and crunch to a meal. We pickle carrots and cucumbers most often, but you can also use radishes, red onions, daikon, or any firm vegetable.
Ingredients
- 6-7 medium carrots, peeled
- 1 lb mini cucumbers (or 1 lg cucumber)
For the brine (make double if pickling both carrots and cukes)
- 1 cup water
- 1/2 cup rice vinegar (other vinegars will also work; you'll just get a slightly different flavor)
- 1/2 cup sugar
- 1 Tbsp kosher salt
Instructions
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Mix brine ingredients together until salt and sugar are dissolved.
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Slice or julienne the vegetables. The thinner they are, the more flavor they pick up, but the more quickly they will go soft, so decide how soon you are going to eat them and cut accordingly!
Add them to the brine so they are submerged.
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Cover and let sit for a few hours or overnight or longer. Refrigerate if you're going to leave them overnight or longer.
Korean Beef Bowl
A very quick and satisfying meal with lots of flavor and only a few ingredients. Serve over rice, with sesame seeds and chopped scallions on the top if you like. You can use garlic powder and powdered ginger, but fresh is better. The proportions are flexible, and you can easily add more of any sauce ingredient at the end of cooking to adjust to your taste.
Ingredients
- 1 cup brown sugar (or less if you're not crazy about sweetness)
- 1 cup soy sauce
- 1 Tbsp red pepper flakes
- 3-4 inches fresh ginger, minced
- 6-8 cloves garlic, minced
- 3-4 lb2 ground beef
- scallions, chopped, for garnish
- sesame seeds for garnish
Instructions
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In a large skillet, cook ground beef, breaking it into bits, until the meat is nearly browned. Drain most of the fat and add the fresh ginger and garlic. Continue cooking until the meat is all cooked.
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Add the soy sauce, brown sugar, and red pepper flakes the ground beef and stir to combine. Cook a little longer until everything is hot and saucy.
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Serve over rice and garnish with scallions and sesame seeds.
Five Catholic books for littlest kids (and also for their parents)
The books we read as young kids stay with us for a lifetime, so I’m always on the lookout for books that not only have attractive and engaging illustrations, but convey powerful and lasting truths.
I’m especially careful when those books are explicitly about our Faith. Here are a few of my current favorites in that category. They not only tell my kids things I want them to know about God, but I’ve found them moving and engaging myself.
Ten nice springtime things you learn in your mid 40’s
1. The tongue is an incredibly flexible muscle, and if necessary can be re-shaped so as to spread over almost all your hollowboi teeth so as to protect them from dental agony when you have your fucking cocktail with a little lime juice at night.
2. You can just have a just flower garden. Nobody wants string beans or cucumbers. The kids will figure out where vegetables come from even if you don’t spend your entire summer grubbing around on your knees agonizing over why the pumpkin blossoms are so shy. Just get geraniums, it’s fine.
3. Lots of things taste better than skinny looks. LOTS.
4. You are going to need so many tweezers. Bathroom tweezers, purse tweezers, car tweezers because there’s a sunroof and people can just deal with the sight of you tidying up chinwise. Sometimes finding and eradicating that one really robust but somehow invisible hair is the best thing you will do all day. If they honk, they honk.
5. I guess you can do a pencil skirt and a flowing blouse and a structured jacket, see if I care.
6. Those earrings aren’t too young for you. They’re earrings. It’s fine, nobody cares.
7. But seriously, go outside. Pretty soon someone will take you where you don’t want to go, but right now you can bloody well take yourself where you don’t want to go, and that’s outside, and you know you’ll be happy you went. What, you’re special and you don’t need sunshine and fresh air? What are you, a robut? Go outside, you stupid bitch. You know you like it. Go water a geranium.
8. You know what’s a fun game? Figuring out a different way to get down stairs every day. You may be surprised at how many different ways there are, once the basic “just walking like a normal human being whose knees aren’t garbage” option is off the table. Let your imagination soar!
9. Whatever works. Whatever works. Whatever works. Whatever works. Whatever works. Whatever works. Everyone is dying. Whatever works. Whatever works. Whatever works. I mean, up to a point. But basically, whatever works.
10. You are so far away from menopause. I know. I didn’t say it was funny.