St Jerome

Jerome is with the Saints, and I am sure that,

by God's will,
though the hat and the Bible were left behind,
the lion is with him still.
(Rumer Godden)

Mr Popper's Penguins

At ten o'clock, Mrs. Popper yawned and laid down her mending. "Well, you can go on reading about those heathen birds, but I am going to bed. Tomorrow is Thursday, September thirtieth, and I have to go to the first meeting of the Ladies' Aid Missionary Society."

"September thirtieth!" said Mr. Popper in an excited tone. "You don't mean today is Wednesday, September twenty-ninth?...Why, this is the night the Drake Antarctic Expedition is going to start broadcasting."
(Mr. Popper's Penguins, Richard and Florence Atwater)

Before I had children, I most looked forward to reading chapter books aloud to them. My older son is now five plus, and we have started reading books I really enjoy aloud (no slight intended to all the beautiful picture books in the world, but after years of the same stories, it was nice to have a change). Winnie the Pooh was our proto-chapter book, and then we made our way through the first few Little House books over the course of the summer. But On the Banks of Plum Creek dragged out, and I wanted a break before we continued the series. Enter Charlotte's Web, Mr. Popper's Penguins, Stuart Little, and Mary Poppins. My mother believed it was immodest for a girl to read books written from a boy's perspective, so I have enjoyed discovering Farmer Boy, The Door in the Wall, The Sign of the Beaver, and Adam of the Road as an adult.

But in the midst of all this delight, I am a little wistful, because I picked up most of these books as library discards. I can't but help sympathize with Tuppence:

"Well, that's very kind of you, I'm sure, Mrs. Beresford. Of course, we do have some [special editions for children nowadays] given to us, you know... One does feel it's a pity that they should have to read all those old-fashioned books."

"Oh, do you think so," said Tuppence. "I loved the books I had as as child. Some of them...had been my grandmother's when she was a child. I believe I liked those best of all."
(Postern of Fate, Agatha Christie)

Good King Wenceslaus

Although people associate St Wenceslaus in connection with the Christmas carol (indeed, your Church Ladies invoked his patronage during many a wintry Rosary around the lakes at Our Lady's University), his feast day is celebrated today, the 28th of September.

Madeleines for St Mary Magdalene's day

 

A batch of madeleines, studded with summer blueberries, in honor of today's saint, Mary Magdalene (whose memorial was elevated to a feast by Pope Francis this year.)

Smores for St John the Baptist

Last year, I was grieving a miscarriage when the feast of John the Baptist rolled around. To distract ourselves from the reality at hand, my family decided to hold an impromptu neighborhood gathering. I sent my husband to the grocery store for s'mores ingredients and whipped up a pitcher of lemonade for general consumption and cocktails for the adults. While we weren't able to have a St John's bonfire, we made do with the flames of the grill while making the s'mores. The serendipitous evening requiring minimal effort has now become an annual event- now with bonfire!

Chilled Soup for Hot Summer Days

The weather has been hot, but that's no reason to put away your soup tureen. I serendipitously discovered that pureed cold vegetable soups are an easy way to get my picky vegetable eater to get important nutrition as well as to make use of some of the less popular portions of the plant- all the benefits of hot soup, with no burned mouths. 

 

This chilled cream of tomato soup is so easy that my incoming kindergartner can make it. Puree one 28 oz can of crushed tomatoes with a 15 oz can of coconut milk until smooth, then stir in a pinch of dried basil and white pepper. Chill at least two hours and serve in chilled bowls.

Broccoli was one of the first vegetables to come in at our farmers' market, and my family has been enjoying it grilled. But what to do with the stalks? Turn them into a delicate, fresh green soup. Dice three or four stocks very finely, and blanch stalks and a few scallions trimmed of roots, and a few stalks of any fresh herbs you can spare (lemon thyme is my favorite). Then puree the vegetables with 6 cups of stock and a dash of lemon juice. Season to taste with salt, white pepper, and dill.  Chill at least two hours and serve in chilled bowls.

Both recipes serve four.

Summer

Temperatures have broken the three digit mark multiple times over the last few weeks- summer is here! 

Farmers' market produce has been gracing our Friday night pizzas.

The strawberry season was mostly washed out, but I did can a small batch of jam (though I had to stretch it with rhubarb)











But peaches! Local peaches started last week, and at the farmers' market this past weekend, I bought a quarter bushel of seconds. About half a dozen were perfect for eating, another for a pie, 6 half pints of peach ginger fruit butter, and three pints of spicy peach preserves.  I have also been hard at work on my six pack- the hardest preserve category of the county fair, which consists of six different half pints of jam. So far I have five of the six canned- blueberry, peach, rhubarb, cherry rhubarb, and strawberry rhubarb.


















And of course there is the on-going task of keeping a growing family clothed. In some ways, it will be easier this year, since my older son will be wearing a school uniform. In an effort to clear out the winter merchandise, our parish thrift store had a sale on separates last week. My younger son fell asleep in the stroller, so I was able to really look through the books and found some classics for our home library, including a beautifully illustrated copy of King Arthur as a Fathers' Day present.

Neighborhood waffle night for the Annunciation

Last year's Annunciation Day evening was snowy and blustery, but inside the mood was cheerful. Waffles were the star of our breakfast for dinner neighborhood party, rounded out with sausage and potatoes, quiche, and fruit salad. Why waffles, you ask? Because Our Lady didn't waffle in giving her fiat.

And the angel said to her, "Do not be afraid, Mary, for you have found favor with God.
And behold, you will conceive in your womb and bear a son, and you shall call his name Jesus.
He will be great, and will be called the Son of the Most High; and the Lord God will give to him the throne of his father David, and he will reign over the house of Jacob for ever; and of his kingdom there will be no end." (Lk 1, 30-33)

40 Meatless Meals: Migas

Crispy strips of stale tortillas (or tortilla chips- I won't tell) are scrambled with eggs and cheese. What's not to love? This recipe is inspired by The Homesick Texan, but my crew favors a heartier ratio of tortilla to egg (and as with the slow cooker tortilla soup, I prefer baked tortilla strips to fried). My youngest son is allergic to dairy, so we pass the cheese at the table. This quick supper easily becomes a meal when combined with a salad and slow cooker re-fried beans. Serves 4.

Vegetable oil
8 corn tortillas

8 eggs
1/4 t salt
1/2 t black pepper
1/2 t red pepper flakes
1/2 t ground cumin
1/4 cup chopped cilantro
1/2 onion, diced
2 cloves garlic
1 cup grated cheese, for serving

Preheat oven to 400. Brush tortillas with vegetable oil and cut into strips. Arrange on cookie sheets and bake 10 minutes or until crispy and golden.  Reserve.

Whisk together eggs and spices in a bowl.

In a skillet, saute onion in oil until translucent. Add garlic and cook a minute more. Add tortilla strips and egg mixture, scrambling gently until eggs are set but not firm. Top with cheese and cook until cheese is melted. Serve immediately.

40 Meatless Meals: Slow Cooker Tortilla Soup

 

Think of this soup as a great way to use up all the leftovers from taco night- corn tortillas (of course),  rice (Spanish or otherwise), grated cheese, even some pico de gallo, sour cream, or guacamole if you have it. Inspired by The Homesick Texan, but with the heat level turned down a bit, because even my crew (who eats South Indian food most nights) found the original too spicy. Also, I maximize tortilla strips (baked, instead of fried) for direct consumption and thicken the soup with cornmeal instead. The tortilla strips and tomato/chile blend can be prepared ahead of time (refrigerate the latter until needed). Serves 6 to 8.

1 1/2 cups dried pinto beans, soaked overnight

1 dried pasilla chile, stem and seeds removed

6-8 corn tortillas

vegetable oil

1 medium onion, diced

6 cloves garlic

1 14 ounce can diced tomatoes, drained

1 t chipotle powder, optional

2 t ground cumin

2 t dried oregano

1/4 t ground cloves

1/2 cup chopped cilantro

2 T cornmeal

1/2 t anchovy paste or Worcestershire sauce

1 t paprika

2 T lime juice

salt to taste 

1 cup cooked rice, optional

cheese, sour cream, pico de gallo, or guacamole for garnish (optional).

Cook soaked beans in 6 cups water in a slow cooker on low for 6 hours.

Place the chile in a heat proof bowl or jar and rehydrate in boiling water for 30 minutes. 

Meanwhile, preheat oven to 400. Brush tortillas with vegetable oil, then cut into strips. Arrange on cookie sheets lined with foil and bake for 10 minutes or until lightly toasted. Reserve.

In a skillet, saute onion in oil until tender;  add garlic and cook 1 minute longer. Put onion, garlic, canned tomatoes, chipotle powder, cumin, oregano, cloves, cilantro, and cornmeal in blender; blend until smooth, adding 1/2 cup bean liquid if necessary. Cook tomato mixture in skillet for five minutes, then stir into beans. Cook on high for 30 minutes. Stir in anchovy paste, paprika, lime juice, salt, and rice just prior to serving. Garnish as desired.