What’s for supper? Vol. 373: Little lamb, who ate thee?

Happy Friday! This week at our house was A DOOZY. Possibly multiple doozies. Luckily, most of it was scheduled dooze, except for both cars having issues (my sliding door stopped closing, and one of Damien’s tires blew out spectacularly, and also his alternator lost its will to alternate) and also Damien has been working on Dora’s car, so, you remember how Damien once added “and cheese” to every item on my shopping list? It was like that, except every day had “and everybody needs a ride” added to it. 

BUT IT IS SPRING. And that counts for so much! We had a big snowstorm last week, but it slowly warmed up over the weekend, and it’s been raining for a few days, so the snow is now mostly gone. 

I tried THREE new recipes this week and a new decorating technique, and Corrie had TWO sacraments, and NO ducks died, although some of them tried to kill each other. I think there is a dead mouse somewhere in the WALLS. And we are having SPAGHETTI for supper. We are all pretty TIRED. But it is spring, for real! 

SATURDAY
Pizza? 

Saturday I did a monstrous shopping because I skipped shopping last week. I feel like there was something else big going on, but I don’t remember what. We had just regular pizza. 

SUNDAY
Banh mi, german chocolate cake 

Sunday we celebrated Lena’s birthday! They had pork belly on sale at Aldi, so I poked around for recipes and decided to try the Crispy Pork Belly Banh Mi from Recipe Tin Eats, because Nagi has never failed to delight, and also because, despite our best efforts, we still had chopped liver in the house.

Before I forget, here is my chopped liver recipe. Chicken livers are cheap and this is an easy recipe. Why not make up a bunch, separate it into servings, and keep some in the freezer in case of banh mi? I think you should. 

So, pork belly is the cut of meat that’s made into bacon. If fat upsets you, you will not like this recipe! But if you are someone who has fond and lavish imaginings of what could possibly be meant by “crispy pork belly,” then I urge you to give this a shot. It was magnificent. And easy! But it did take some planning. 

You have to let the meat dry out in the fridge overnight, or at least several hours. Then you rub the flesh side with oil, kosher salt, white pepper, and Chinese five spice, and make a sort of foil packet to enclose the sides and bottom, so none of the juice will escape while it’s cooking. Then you cook it in a low oven for two hours.

You’re supposed to check it halfway through and tighten up the foil, because it shrinks as it cooks, but I forgot. The pork will have changed shape at this stage, so you level it off by putting balls of tinfoil under the lower side. 

Then you turn the oven way up to 465 and let it brown up for about half an hour, rotating it halfway through and using foil to protect any spots that are browning too fast. You salt it at some point, but I forget when. 

Sooo, here is how it came out:

ooooh. 

Probably could have let it get a little browner, but I really have no regrets.

This particular dish is meant to be cut into chunks, rather than shredded, so I cut it up

and served it on toasted baguettes with mayo, cilantro, pickled carrots, cucumbers, jalapeños, chopped liver (paté) and the wonderful, velvety sauce suggested in the recipe (hoisin sauce, coconut milk, and a little soy sauce), and also some crunchy fried onions from a can. 

Amazing. Pretty different from the banh mi I usually make, which has fish sauce and is a different texture. 

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This was sweeter and less bitey but also richer and more complex. An excellent, excellent sandwich, and the sauce was so good. I did make the pickled carrots using her recipe, and I think I prefer mine, which are less sweet,

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but it was a negligible difference. 

The pork belly chunks were sublime. The fat layer on top was salty and crackly, and the flesh inside was so juicy and succulent, and it had layers of fat inside that were meltingly tender. No chewiness in any part, and each individual piece of meat was, I’m a little embarrassed to say this, but almost like a layered sandwich in itself. So it was like a sandwich full of little baby sandwiches. Not, uhhhhh, an everyday food, for a variety of reasons. But I enjoyed it so much. 

And I made a cake! I decided to use the Tastes Better From Scratch recipe for German Chocolate Cake. I actually made the two frostings on Saturday, to save time, but then left them sitting on the stove all night by mistake. One has egg in it, and I wasn’t crazy about the texture anyway, so I decided to remake it. Because I was being smart. 

I then proceeded to be very dumb and decided that, when I got to the part of the cake recipe where you add a cup of boiling water to the batter, I would use a metal measuring cup without a handle.

Do you know, boiling water is hot? I didn’t realize this. So I basically tipped a little water in and then shrieked and flung the measuring cup into the moving mixer, with predictable results

So I wiped down every single surface of every single thing that was in the kitchen and then I remade the coconut pecan frosting. I made a double recipe of the cake, and it came out, like so many of us these days, a little too fragile. Also the chocolate frosting was so thick, you couldn’t really spread it, but you could squish it, so that is what I did. So the resulting cake looks a little like someone held it at shoulder level and then dropped it

but everyone assured me it was delicious! You have to agree, this is definitely a lot of cake. I have finally started on Emgality, so who knows, maybe some day I will have chocolate again, and find out for myself. 

MONDAY
Eclipse! 

Monday, if you recall, was the eclipse! We were in the 95% range, and we’ve seen a partial eclipse before; so I decided to excuse the kids from school and hop in the car to see totality. Our goal was St. Johnbury, VT, which is normally about two hours away. It took about 3.5 hours, so I deployed the car DVD player, which is reserved for the longest trips, and we watched Ice Age, which holds up, at least if you’re only listening to it. 

We were thrilled to see clear skies, and it was one of the warmest days of the year so far, so we felt very lucky. Staked out a spot, ate our sandwiches, checked out the craft tables and information booths, and then the moon started to steal across the sun, and then . . . 

I don’t know if you guys realize this, but the sun is what is making us alive, and when it gets covered up, things change DRAMATICALLY and IMMEDIATELY. We went from sweating in the sun to shivering, and the light was . . . not twilight, like when the sun is going down. It also wasn’t “there’s a storm brewin'” light. It was light I have never seen before in my life, and there above me were immense heavenly bodies silently moving themselves in a completely new way. Everybody stood up. People shouted and cried out. I wept. It was quiet and cold. I don’t know what to say.

I did take a few pictures

but of course they aren’t anything like what it was like. Neither, I may say, are the dramatic, high resolution pictures that people have been sharing. If you haven’t seen a total eclipse, it is simply not like anything else

We did bring a colander and use it as a pinhole projector to make the little crescent shapes before totality.

Strange, strange stuff. The whole thing was just so strange. And it was just the sun, and the moon! The sun and the moon, that we already know about and have lived with all these years. If this is how strange the physical world can get, it makes you wonder what other surprises may be in store. Phew. Phew. Quite a day. 

Lots of people turned right around and zipped off to their cars the very second totality was over, but we hung out and kind of caught our breaths, and then headed over to the Fairbanks Museum, which is a strange little natural history museum full of taxidermy and cultural oddities from all over the world. I enjoyed every bit of it, including the document hand written by Robert Louis Stevenson deeding his birthday over to a little local girl who had the misfortune of having been born on Christmas. Sweet man. 

 

Oh, I forgot to mention that just before totality, we saw strange ruby-red gems of light on the bottom edge of the sun. These turned out to be something called Bailey’s Beads, and it is the sunlight leaking out between the crags of the moon just before the moon moves totally over the sun. 

So after the museum, we plunged back into traffic and spent another 3.5 hours getting home. We watched Help on the way back, and Corrie lost a tooth, and we sampled Wendy’s Orange Dreamsicle Frosties (exactly what you’d expect), and then we came home and collapsed. 

TUESDAY
Chicken burgers, chips

Tuesday I was like, wow, I’m not even that tired. I got the kids to school, took one kid to a rather fraught doctor appointment, cleaned out the car for the first time in months because Corrie lost her tooth and then lost it again, and was pretty distraught about it; and then I decided that it was time to do something about the duck house, which was in a truly shocking state. And then I thought I would sit down for a minute, and of course I fell asleep. SO asleep. So ASLEEP. It was such a deep nap, I feel like I’m still waking up several days later. Man. 

So yes, chicken burgers and chips for supper. It was finally warm enough to eat outside, so that is what I did!

WEDNESDAY
Hot dogs, fries

Wednesday was the rehearsal for Corrie’s First Communion and confirmation right around supper time, so I got Elijah to manage supper and we got it done! Wednesday was supposed to be nachos for supper, but I had so many other things to do, we didn’t even have time for that, so hot dogs. 

After dinner, I made a cake for the next day – just a box mix, which are really quite good these days. I made some kind of white cake that uses just egg whites.

THURSDAY
Qeema and rice with minty sour cream and coriander chutney; white cake 

Thursday I just . . . didn’t want to make nachos. I don’t know why. So I went back to Recipe Tin Eats begging for a ground beef recipe, and dear Nagi said I could make qeema. 

I’m telling you, that lady does not miss. I minced up a bunch of garlic and ginger, cooked that a bit, added finely diced onion, cooked it some more, and then added the ground beef along with kosher salt, cayenne pepper, garam masala, cumin, coriander, and turmeric, and browned up the meat. Then you just add some water and simmer it until most of the water evaporates.

And that’s it! I set up some rice in the Instant Pot for Damien to start while I got the kids, and I wanted to make some yogurt sauce, but since I had been planning nachos, I had bought sour cream, and we didnt’t have yogurt. So I defrosted a couple of the mint cubes I had put away last fall

and stirred that in with the sour cream (I froze them with a little olive oil. I also found a bottle of coriander chutney in the cabinet and chopped up some cilantro, and IT WAS ALL DELICIOUS.

Definitely making this meal again. I told the kids it was like Korean Beef Bowl

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except Indian, which is sort of true, but also kind of a silly thing to say. It was not spicy, but was absolutely bristling with garlic and ginger, which I love. Just a wonderful, warm, homey taste, and the sauce from the meat soaked right into the rice and made the whole thing savory and good, and so nice with the cool chutney and minty sour cream. Great meal, and really quick (or a great make-ahead meal). 

I also realized that I’m very tired of not really knowing how much meat I actually have (the ground beef was in a ziplock bag from last week, after I divided a giant package and used the first part on areyes. So I got a cheap kitchen scale, and I’m looking forward to seeing if this improves my baking, too, if I can measure dry ingredients by weight rather than volume. Probably not! I think I’m just a mediocre baker, and I’m mostly okay with that. But who knows, maybe this will change everything. Anyway, I’ll know how much meat I have. 

We ate really early and then headed off for Corrie’s confirmation and First Holy Communion! 

Bunch of pictures here. 

It was lovely. Just lovely. Clara was her sponsor, and she chose the name Casilda, who is a saint she learned about from Meg Hunter-Kilmer’s excellent book Saints Around the World. It didn’t ring a bell at the time, but Saint Casilda of Toledo is the subject of this famous painting by Francisco de Zurbaran

which was the reference for a painting by Roméo Mivekannin which we saw in person a few months ago at the Currier Museum in Manchester.

 We do get around. 

For the cake, I often make a stained glass cake for sacrament parties. You cover the cake in royal icing to make a stable surface, let it dry, pipe lines in black, and the carefully fill them in with various jellies whipped up with a little water. This isn’t the greatest example, but it gives the general idea:

I wanted to try something different, so I frosted the cake and then melted some white candy melts and just kind of dabbed them onto parchment paper

When they were dry, I peeled them off and arranged them into a flower. 

I thought it was pretty, if a little rough; but it didn’t really say “Catholic” to me. First I attempted to make crosses out of candy melt. They looked pretty terrible when I cut them out with a knife; and when I tried to use a cookie cutter, they kept breaking when I tried to release them. So I found some gum paste and

behold, it’s THE LITTLE LAMBY OF GOD. 

This is the cutest religious cake I have ever made. Corrie loved it, and I’m happy to have a new way to decorate cakes. I see many possibilities. 

I’ve been on a poem-printing kick lately. I follow several poets and poetry lovers on social media, and the printer has been amazingly obliging lately (= it prints things???), so any time something strikes my fancy, I print it out and stick it to the wall. Here’s The Lamb by William Blake, if you’d like to do the same. When we were at the Fairbanks and I pointed out the Robert Louis Stevenson document to the kids, I reminded them that he was the one who wrote At the Sea-Side (“When I was down beside the sea/A wooden spade they gave to me…”) which is the poem that’s been hanging in the bathroom for several years, and my favorite poem of all time; and one of my kids said, “Oh, I have it memorized. I stare at it every time I take a dump!” So I guess you could say [looks smugly at fingernails] I really know my stuff, parent-wise. 

And now, my friends, all ten of my children have been baptized and confirmed and they’ve all been to confession and received Communion. And they’ve memorized at least one poem. I’m not saying my work is done, but it sure feels like a milestone. 

FRIDAY
Spaghetti? 

I believe we’re having spaghetti. I gotta clean up the kitchen from yesterday (it was Benny’s turn, but we got home so late), and the ducklings are meep-meep-meeping and the dog is whining and I’m still in my pajamas and there are things overdue and there simply isn’t time for it all, but I am so glad for my life. What a life! 

And look at my flowers, which did NOT DIE.

The greens are daffodils and possibly red tulips, I don’t remember. Some of my winter sowing jugs are finally poking out of the dirt. And the buds on my peach tree look fine! We had a freeze and I was rushing around in the dark, draping sheets over things and weeping, as one does, but it looks like everything survived. 

Happy Friday! I’ll pray for yez all at adoration this afternoon. 

 

Korean Beef Bowl

A very quick and satisfying meal with lots of flavor and only a few ingredients. Serve over rice, with sesame seeds and chopped scallions on the top if you like. You can use garlic powder and powdered ginger, but fresh is better. The proportions are flexible, and you can easily add more of any sauce ingredient at the end of cooking to adjust to your taste.

Ingredients

  • 1 cup brown sugar (or less if you're not crazy about sweetness)
  • 1 cup soy sauce
  • 1 Tbsp red pepper flakes
  • 3-4 inches fresh ginger, minced
  • 6-8 cloves garlic, minced
  • 3-4 lb2 ground beef
  • scallions, chopped, for garnish
  • sesame seeds for garnish

Instructions

  1. In a large skillet, cook ground beef, breaking it into bits, until the meat is nearly browned. Drain most of the fat and add the fresh ginger and garlic. Continue cooking until the meat is all cooked.

  2. Add the soy sauce, brown sugar, and red pepper flakes the ground beef and stir to combine. Cook a little longer until everything is hot and saucy.

  3. Serve over rice and garnish with scallions and sesame seeds. 

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Pork banh mi

Ingredients

  • 5-6 lbs Pork loin
  • 1/2 cup fish sauce
  • 3/4 cup sugar
  • 1 minced onion
  • 1/2 head garlic, minced or crushed
  • 2 tsp pepper

Veggies and dressing

  • carrots
  • cucumbers
  • vinegar
  • sugar
  • cilantro
  • mayonnaise
  • Sriracha sauce

Instructions

  1. Slice the raw pork as thinly as you can. 

  2. Mix together the fish sauce ingredients and add the meat slices. Seal in a ziplock bag to marinate, as it is horrendously stinky. Marinate several hours or overnight. 

  3. Grill the meat over coals or on a pan under a hot broiler. 

  4. Toast a sliced baguette or other crusty bread. 

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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

  1. Mix brine ingredients together until salt and sugar are dissolved. 

  2. 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.

  3. Cover and let sit for a few hours or overnight or longer. Refrigerate if you're going to leave them overnight or longer.

The Scandal of the Incarnation never stops being strange

Have you heard the phrase “the scandal of the incarnation?” It’s a phrase that doesn’t always land well, because the word “scandal” can mean such different things to different people.

To some people, “scandal” means a damaging, possibly illegal act committed by people who are supposed to be trustworthy, like embezzlement or bribery, or of course rampant abuse and its cover-up.

To others, “scandal” suggests some kind of salacious, transgressive behavior that we can all enjoy hearing and talking about because the people involved aren’t real, they’re just celebrities.

To Catholics, though, “scandal” has a very specific meaning: “an attitude or behavior which leads another to do evil.” By the Church’s definition, scandal not just something that’s unexpected and unseemly; it’s something so outrageously against the norms that it actually shakes your faith and might lead you astray.

So the “scandal of the Incarnation” implies that the reality of the Incarnation is such that, if you think hard enough about it, you might just decide … nope. It’s too much. You’re out. This is precisely what happened when Jesus told people to eat his body and drink his flesh. Some people were like, “What? WHAT? Absolutely not!” and they left. And that has been happening ever since.

It occurs to me that, even if we could all agree that “the scandal of the Incarnation” refers to that specific definition of “scandal,” it’s still scandalous in different ways, to different people, at different times. It’s a sort of universal all-scandal that has something to horrify and repulse people in every generation, as long as you can convince people that you actually mean what you say.

I believe the phrase “scandal of the Incarnation” was coined by Von Balthasar talking about Irenaus, who was responding to the gnostics of the time, and to their belief that the body was evil. You can easily imagine how the Incarnation would be scandalous to someone who thought flesh is hopelessly corrupt, and that the true God would never have anything to do with it.

But what Catholics profess is that, when Jesus was a zygote, he was God, and he was holy and immaculate. When he took on human flesh, it was a cosmic even that transformed what existence meant for all other human bodies. All flesh is now holy, because the Holy One took on flesh.

So if you were a second century gnostic who wholeheartedly believed that flesh and spirit were diametrically opposed, you can see how this would be a problem.
I think the “scandal of the incarnation” offends people in a different way, today….Read the rest of my latest for The Catholic Weekly

Image: 16th-Century Icon of Christ – Institute of Ethiopian Studies (Ethnographic Museum) – Addis Ababa University – Addis Ababa – Ethiopia, photo by Adam Jones via Flickr (Creative Commons)

The painful, grace-filled and (potentially) healing process of seeking an annulment

Four weddings, but only one sacramental marriage. That was the tally by the time Rob and Shannon made their vows to each other 18 years ago.

Rob and Shannon are not their real names. The couple is not ashamed of their story, but they do not like to dwell on it, either; and it is complex enough that they have not told their own children all the details. It is a story about mistakes, pride, fear and hope, growth and grace, and love and canon law. It is a story, in short, about what makes a valid marriage in the eyes of the church, and how church leaders and structures respond when a marriage is not valid.

For such a theologically dense topic, annulments are a perennially popular topic of discussion and debate among Catholics. They are also perennially misunderstood. Many Americans speak of “getting an annulment” as if it were just the Catholic version of divorce, and many Catholics leave the church when they discover that there is more to it than that. There are persistent stories of rich or famous Catholics who supposedly bought their way out of undesirable marriages; and armchair theologians are quick to offer their pronouncement on whether or not a stranger’s marriage is valid based on a few online comments.

But the problems surrounding petitioning for decrees of nullity go deeper than rumors and misunderstandings. In 2015, Pope Francis made some reforms, aimed at lowering the costs and expediting the process. He opined in January 2021 that these efforts were being stymied by the desire for money.

But some canon lawyers believe a different kind of reform is necessary, anyway—the kind that takes place on a more personal level, where couples begin their lives together with a better understanding of what the church means by marriage, and are supported during inevitable times of struggle.

What does the church really teach about this widely misunderstood process, and how does it play out in the lives of ordinary Catholics? What does it do to their emotional and spiritual lives to encounter a doctrine that works in the space where law meets love?

Read the rest of my latest for America Magazine.

Image via Pixabay (Creative Commons)