Saturday, January 23, 2010
Good, Secular Arguments: Why I Don't "Trust Women"
Thursday, January 21, 2010
The Pro-Life Deluge Begins
I keep thinking back to something I heard last year when I did the same. As I walked toward the Mall, on sidewalks crowded with hundreds, thousands, of other pro-lifers, I heard an older man say to his wife, " . . . I mean, I'm against it, but I don't think you should dwell on it. Focusing on things like that is just living in the past." It was clearly abortion he was against, and clearly pro-lifers who were living in the past.
Over the past year, I've wondered, periodically, whether I should have said something to him. What would I have said, if I were of the talking-to-strangers type?
"Living in the past? It's not the past for the 3,500 women who will have an abortion today. It's not the past for the 3,500 children who won't have a future. And I have to ask, sir, since you said you were against it, why are you against it? Do you think it's the unjustified murder of innocents? Don't you agree, sir, that that's something of immense magnitude, something certainly worth 'dwelling on'?"
I've always been a bit wary of the March for Life. I wrote about this last year. What's the point, really? It seems like it makes pro-lifers feel good - as it did to me last year - but that's it. It doesn't change the way Congress votes. It doesn't change the way the White House makes policy. It doesn't change hearts or minds -- at least not when those of us who attend are too shy to talk to other people, even the people who might be sympathetic!
Wednesday, January 20, 2010
Brussel Sprouts and Pancetta
Wait, wrong post.
A long, long, time ago, I came across this recipe for Brussel Sprouts with Pancetta and Almonds at Sweet Paul. I don't remember how I came across it, as I'd never visited that blog before, and I don't like brussel sprouts. At least, I thought I didn't like brussel sprouts. I certainly didn't like them flavorless and boiled into submission, the way I remember them as a child. (My mother is an amazing cook, but I'm beginning to realize there were a handful of green vegetables that she boiled when she should have roasted, baked, or sauteed them.)
That picture up at top, though, just looked incredible. It looked like something I would actually want to eat. So I saved the link and forgot about it for a good long time.
Lately, amongst my circle of acquaintances, there's been an e-mail meme (did I just use that word right? I mean chain letter, more or less) going around asking people to send 1 recipe to the person at number 1 on the list, add your name to the bottom, send to your friends, etc. So I clicked the "recipes" label in my gmail and discovered that I've only ever saved 2 recipes in gmail. I hadn't tried either of them, but the brussel sprouts caught my attention again (unfortunately, I have a distant memory of the person whose name is at number 1 on the list being a vegetarian, so this pancetta-full recipe is probably not what I will send her).
I stopped by the grocery store and picked up the ingredients:
- Brussel Sprouts
- Pancetta
- Sliced Almonds
Also necessary are
- Salt
- Pepper
- Olive Oil
When I got home (and by home, of course, I still do not mean my home), I preheated the oven to 380*. I cleaned the brussel sprouts and sliced them in half (but forgot to remove the tough ends, which you shouldn't forget to do). I hadn't been able to find pancetta in any form except sliced, so I just cut some slices up into smaller pieces, but I imagine that if you were able to find a chunk of pancetta - or whatever other form it is pancetta can come int - it would be an improvement. After that, just add the brussel sprouts and pancetta to a baking dish with olive oil, salt, pepper, and some almonds. Mix together well. Cook for 20-25 minutes, stirring every 5 minutes or so to evenly spread the pancetta around. It's done, according to the original recipe, when the brussel sprouts are al dente and the pancetta is golden. My pancetta never got golden, and I don't know whether that is because it was in a different form or because I undercooked it. If I undercooked it, this recipe is very good even when undercooked!
Many thanks to Sweet Paul!
Friday, January 8, 2010
7 Quick Takes Friday Part XXXI

1. Right after I wrote my last 7 Quick Takes post a few weeks ago, I started my next one, listing a few topics for Quick Takes that I wanted to briefly expound upon for the next week in which I got around to posting. After a couple ideas, I listed as a topic the surprising ease with which I had reacquired the habit of considering everything that happens as blog fodder. When I went back a re-read the draft after a couple of weeks, I realized that certain skills don't come back as easily. Specifically, the skill of considering whether all possible blog fodder is actually worthy blog fodder. My glasses fogging up when I walk into a building in the cold weather? Really? I thought I should write a whole Quick Take about that, and actually show it to other people?
Thursday, January 7, 2010
I crochet?
Tuesday, January 5, 2010
Small Blessings
Wednesday, December 23, 2009
The Crow and the Pitcher
First, Aesop's Fable:
A Crow, half-dead with thirst, came upon a Pitcher which had once been full of water; but when the Crow put its beak into the mouth of the Pitcher he found that only very little water was left in it, and that he could not reach far enough down to get at it. He tried, and he tried, but at last had to give up in despair. Then a thought came to him, and he took a pebble and dropped it into the Pitcher. Then he took another pebble and dropped it into the Pitcher. Then he took another pebble and dropped that into the Pitcher. Then he took another pebble and dropped that into
the Pitcher. Then he took another pebble and dropped that into the Pitcher. Then he took another pebble and dropped that into the Pitcher. At last, at last, he saw the water mount up near him, and after casting in a few more pebbles he was able to quench his thirst and save his life.Little by little does the trick
(From http://www.aesops-fables.org.uk/)
Next, modern science:
How cool is that?
Monday, December 21, 2009
More legs = More brains?
The octopus with the coconut is all over the internet lately, but I'm amazed by him and I think it's so cool!
The best part, I think, is that the coconut halves they're using are man-made refuse, and so haven't always been around. Doesn't that mean that this is less evolutionary than just octopuses who are smart enough to know shelter when they see it?
Regardless, I love it!
Friday, December 18, 2009
Seven Quick Takes Friday Part XXX

1. It's been a while since I've done this, or much of anything on this blog, really. Maybe participating in Quick Takes will get me used to this again. I've gotten out of that state of mind where things happen, or I do something, and immediately analyze whether or not it would make good blog fodder. I'm not sure if that's a good thing or a bad thing.
Tuesday, December 15, 2009
OED on the new translation of the Mass
When the uninformed heard a few examples (“and with your spirit”; “consubstantial with the Father”; “incarnate of the Virgin Mary”; “oblation of our service”; “send down your Spirit like the dewfall”; “He took the precious chalice”; “serene and kindly countenance,” for starters), the reaction was somewhere between disbelief and indignation.And I looked them up. The full Oxford English Dictionary isn't available for free online, but the Compact Oxford English Dictionary is, and its 145,000 words, phrases, and definitions should suit for our purposes. (In shame, I admit I have no idea where my dictionary is.)
Thursday, December 10, 2009
Stick a fork in me. . .
Monday, November 30, 2009
Thanksgiving Pie!
Cranberry Pie:
Crust: use your favorite recipe for a two-crust pie.
3 1/2 c. cranberries, chopped (I run mine through the slicing blade of a food processor just to slice ‘em in half)
1 1/2 T. flour
3 T. water
1 1/2 c. sugar (don’t skimp; cranberries are really tart)
1/4 t. salt
2 T. butter chopped into small piecesMix the ingredients together well and fill an unbaked pie shell.
Top with the 2nd crust—use a lattice or cut-out pattern to show off the fruit’s rich color.I like to use the trick of brushing the crust lightly with water and sprinkling with sugar for a sparkly, golden top.
Bake at 450F for 10 minutes, then reduce to 350F and bake 40 minutes longer.
We added an additional cup of blueberries, both because the filling seemed not particularly filling and because my friend (a baker - I couldn't go making substitutions and additions if he weren't around) thought the additional sweetness would be a welcome addition. We also grated a little bit of fresh ginger into the filling. My friend the baker used an egg wash on the crust rather than water and sugar.
I don't think I'd ever made a pie from scratch before. It was super-easy (full disclosure: I did not have anything to do with making the crust) and turned out wonderfully! The color is beautiful, the pie is delicious, and I would make this again in a heartbeat.
My only caution is that it doesn't travel very well. It's quite runny, and if you can't hold it perfectly straight, you might find yourself doing as I did this Thanksgiving: demanding that your sister pull over, jumping out of the car into a stranger's yard, putting the pie on the stranger's lawn, wiping cranberry syrup off your legs (giving the stranger's grandmother, waiting in her car, quite a show), and then, when realizing that the worst hills in the drive were yet to come, taking off your shoes and using your feet to hold the pie (sort of) still on the floor rather than your lap. And no, that wasn't a trail of blood leading from our car to my aunt's front door, but it was easily mistaken for one. And hopefully, once I get back to school and get this paper handed in (oh, is that what I'm supposed to be writing now? Not blog posts?), I'll figure out how to get cran-blueberry juice out of my car's floor mats.
