The NFL’s Thanksgiving games are a spectacular display of America’s ‘God and country’ obsession – The Washington Post

You know you’ve entered a temple when disagreement is treated as sacrilege. The animosity directed toward NFL players kneeling at the anthem, protesting police brutality and structural racism, is the sort of acrimony we reserve for infidels….

This response to the kneeling controversy tells us something about the state of American civil religion and the way it accommodates — and then deforms — traditional religious communities.

The tropes of “God and country” or “faith and the flag” are almost always instances where country and flag domesticate faith in God. Or, to put this in terms that religious folk should understand: These liturgies of civil religion are covert modes of idolatry. The rank and priority are reversed; our political identities trump all others.

This is how stadiums became temples of nationalism. When the Constitution functions like Scripture, and the pledge serves as our creed, and the flag is revered like the cross, and the national anthem becomes our hymn, and the hand over heart is a sacred expression like the sign of the cross, then a swelling patriotism becomes our religion and dissenters are heretics.

via The NFL’s Thanksgiving games are a spectacular display of America’s ‘God and country’ obsession – The Washington Post

Perfect Skillet Nachos

I love making a particular type of pork roast that leaves me with a couple pounds of succulent pork for sandwiches, quesadillas, and eating straight. (Plus I make a batch of beef stew* in the pot once I remove the pork- it’s mind-blowingly good!)

Making skillet nachos takes this way beyond “next level” to “the best couch movie night supper you’ve ever put in your mouth.”

Please try the pork recipe too – you could use any non-smokey shredded meat here (including chicken) but I can’t tell you enough how much we love this pork roast.

Balsamic Beer Braised Pork Roast from She Wears Many Hats (a local gal!)

Two adjustments to the pork recipe: I sear the roast in a bit of bacon drippings instead of oil, and I deglaze the pot with some cream sherry or bourbon before pouring in the braising mixture. I also think this recipe works best with a non-bitter, non-hoppy medium brown beer. A Belgian double or triple would be quite nice.

Ok, now for the nachos!

Perfect Skillet Nachos

Serves 4

  • 12″ Cast iron skillet— if you don’t have one, use anything heavy that will really hold heat and is both oven and stovetop safe
  • 1 small onion, chopped
  • 1 T butter
  • 1-2 cups pulled pork or other shredded meat
  • Tortilla chips – maybe half a bag?
  • 2-3 cups shredded cheese (we used a blend of yellow cheddar and a block of cheddar/gruyere from Trader Joe’s)
  • Jar of corn salsa, preferably Trader Joe’s (it has a nice sweetness)
  • 1 can of Rotel tomatoes
  • Salt, pepper, and fajita seasoning (to taste)
  • 1 avocado sliced OR guacamole
  • Sour cream
  • Optional: salsa, hot sauce, etc

Heat butter in cast iron skillet on stovetop over medium and sauté onion (with a little salt and pepper) till lightly browned. Set onion aside and remove skillet from heat.

Preheat oven to 425

Create two layers in the skillet, each in this order: 1/3 of the chips, 1 Cup cheese, 1 Cup pork (break it up and scatter), ½ cup or so corn salsa, and half of the onions. Sprinkle with a little fajita seasoning or a bit of pepper, if desired.

Make 2 layers like that, then pour the can of Rotel over the top of the second layer.

Top with remaining chips and cheese and sprinkle with fajita seasoning. Make sure there’s a layer of cheese on top to get melty.

Place skillet in oven for 15-20 min. You want it to heat and melt all the way through without burning.

Broil on high for 1-2 min at end to brown the cheese, if needed.

Top each quadrant with avocado (or guacamole) and a dollop of sour cream. Dig in!!

~~~~~~~~~~~~~~~~~~~~~

Making the pork recipe? Prep ahead to make beef stew in the same pot as soon as you remove the pork. You can set it aside when done to eat the next day. The pork drippings add a depth and richness to the stew that’s unbeatable.

I do mine this way:

Remove the pork, leave all pan drippings. Return pot to stovetop over medium heat and leave oven on 350.

Toss beef cubes with 1-2T flour, salt, pepper, and favorite steak seasoning (or thyme). When pot is hot, brown beef cubes but don’t cook through. Deglaze pan with a liquid you like- I usually use either wine or sherry, about a quarter cup.

Chop onion, celery, carrots (and optional potato) and add to pot. Stir well to pull up bits on bottom of pan.

Add 4 cups beef stock and stir.

Stir in 1+ cup of pearl barley (optional) or add egg noodles about halfway through cooking (see below).

Season well with thyme, salt, pepper, etc.

Bring pot to simmer on stovetop then cover and return to oven to finish cooking. I usually check after 45 minutes to see if the beef is tender and the vegetables are cooked. If you’re doing egg noodles, wait about 20 minutes before adding them.

Cooking the stew in the oven keeps the beef really tender, and makes use of the oven heat you just spent making the pork. 😉

NYT Opinion: A Christian Case against the Pence Rule

When the NYT writer understands that we can’t make a rule big enough to solve the problem of sexual harassment, I have to stand up and cheer… and repost.

The answer is not to ask women to leave the room. It’s to hold all men in the room accountable, and kick out those who long ago lost their right to be there.

via A Christian Case Against the Pence Rule – The New York Times

And this too…

{R}easonable people know the difference between a business meeting over breakfast and drinks at a hotel bar at night. And what the Pence rule fails to grapple with is that the Weinstein story wasn’t, at its root, about attraction but abuse of power. The producer’s behavior wasn’t fundamentally about lust gone wild. It flowed from male consolidation of power in Hollywood, and the lack of opportunity and influence that women have there and in many other industries. Mr. Weinstein could prey on women because of his undue influence over actresses’ careers. He knew they would have little recourse if they spoke out. Those women wouldn’t have been helped by greater isolation from men. They needed a stronger voice in the industry and greater agency over their careers.

The Pence rule arises from a broken view of the sexes: Men are lustful beasts that must be contained, while women are objects of desire that must be hidden away. Offering the Pence rule as a solution to male predation is like saying, “I can’t meet with you one on one, otherwise I might eventually assault you.” If that’s the case, we have far deeper problems around men and power than any personal conduct rule can solve.

The Kids (Tastebuds) Aren’t All Right

Of all the things I didn’t expect about turning 40, my increasing intolerance for mediocre food wasn’t on the list.

Let’s be honest: When I was 20-something, I ate a lot of food that was honestly meh. I shopped at Sam’s and bought Hamburger Helper by the case. I had my share of processed, canned, and crock pot meals that somehow tasted good to me at the time.  We ate where we could afford (though even in my 20s I knew White Castle burgers are gross and Skins hotdogs are vastly overrated).

It’s no surprise that one’s taste’s mature as we age, but I didn’t anticipate the side order of snobbery that seems to have come along with it. 😉

This may or may not be the hipster venue in question…

Case in point: A couple weeks ago, the hubs and I stopped by one of Green Vegas’s up and coming hipster paradise locavore farm-to-table restaurants. The place has a carefully curated interior (I’d die to have those raw brick walls and rough-hewn tabletops in my own house).

But the food?  Underwhelming. Tastes like…. well, not much of anything. Despite having “delicious” in the title of the restaurant, the food….wasn’t.  It was weak.  Good quality, but lacking any nuance in flavor.

I looked around at a crowd of Millennials with their knobby knit scarves and fall boots and flannel shirts and trimmed beards, munching down on food that I could have made myself far better. I longed to throw an arm over their shoulders and bring them into my kitchen to taste tonight’s beef stew, rich with the flavors formed in the pan by a little pork and a spike of both sherry and balsamic vinegar over the local farm beef chunks, slow-basted in the oven, married to carrots/onions/celery and creamy with pearl barley.  There are flavors under the flavors, flavors that unpack themselves inside your mouth like a spy who’d stowed away in a shipping container, springing out to surprise you with truly golden-brown and delicious tastes.

Or consider one of our really popular hangout joints here in A-town.  Formerly a noisy street tavern full of loud music and shouting drunks, the reimagined Earle Street Kitchen throbs with activity every night. Can’t even find a place to park on Fridays and Saturdays. How’s the food? Well, the goat cheese potato fritters ARE really tasty, and I can usually find something worth drinking on tap. The rest of it? Salt. It tastes like salt. No nuance here either.  People from age 18 to 65 are packing out the place. What gives? (I was genuinely offended when someone I know raved about their mahi-mahi & grits. Yeah there was goat cheese in the grits and that’s a good idea and I plan to steal it but…. the rest of it still tastes predominantly of salt with a side of garlic.)

**UPDATE, Dec 2017**
I have to be honest: I was at this restaurant again a few days ago, and my meal was genuinely good. The crab cakes in particular were tasty and well-seasoned. Perhaps the kids are learning to cook. 😉

Photo of a gathering for a friend last year at ESK by Fisher.

I’ve got more money in my pocket than I did at 25 (more bills too, so I think we’re even, younger self), but I’m loathe to spend it on food that, while may be the freshest and most environmentally conscious, fails to thrill. If the cooks haven’t learned to layer flavor in ways that provide a satisfying experience for my taste buds, why am I giving them money?

And can someone explain to me how Mellow Mushroom stays in business? The pizza is tasty, don’t get me wrong, but the prices are like “holy mother of beelzebub, why does this pizza cost more than what I pay for groceries monthly?” And since it seems to take 45 minutes for your pizza to arrive at the table, they must start the second rise of the dough when you place your order.  I don’t get it.  Am I just impatient now?  #getoffmylawn #takeyourbadservicewithyou

We’ve also been mourning the demise of some of our old haunts. Maybe it IS me and my finicky tastebuds getting cranky with middle age, but the fries at McGee’s are soggy now, and everything seems to have dropped a notch in quality (except the wine list). I wish they’d team up with the brewery in their backyard to beef up their beer offerings and reopen the back deck to liven up the place. Maybe I don’t like the food as much now that the pub is funeral-quiet every time I walk in, as if it were a retiree rocking on the front porch waiting to die.  The food at Fiesta doesn’t stand out like it used to compared to L Taco (but I have a soft spot in my heart for Fiesta’s burro de la roqueta).  The faithful Empire Chinese on the corner is under new management, after we basically watched the former owners’ kid grow up from nugget to teenager. It’s still good, but I can taste the difference.  :/  I hope the owners have moved into a business where they can get a day off.

Even Starbucks has lost its luster for me. I like my caramel macchiato  because it’s not usually overly sweet (try swapping in the PSL syrup for the usual vanilla syrup – it’s less “candy-sweet” than a PSL but you get some nice spice). But most of the Starbucks syrups just taste like chemicals to me nowadays. Blech.

But I have digressed.

20140318-081247.jpgTo my lovely Millennials: I adore how earnestly you want your food to be sustainable and genuine. I love that you’ve said “bump this!” to boring grocery stores and are happy to let Amazon drop groceries on your doorstep. I’m glad you’ve forced Baby Boomers to learn what avocado toast is, even if they mock you for it (without good reason). I think good experiences trump having a big bank account. Your generation gives me a lot of hope that 2017 may not be the only dark apocalyptic vision available for our future. Thank you for reviving Saturday farmer’s markets and telling O’Charley’s to go die.

But please come over sometime and let me cook for you. You don’t need to spend all those hard-earned dollars on mediocre food.  Learn to roast vegetables and chicken in your oven. Learn to braise a pork shoulder and serve it with good crusty bread from a local bakery. Buy a large cast iron skillet, keep it oiled, and use it for everything including those grass-fed, free-range steaks you bought at the Saturday market. Make your own damn coffee – it takes five minutes, a $30 grinder from BBB, and a $20 Bodum.

*****
Hipster places we DO love:
– Tandem Creperie
– Methodical Coffee
– Nose Dive
– White Duck Taco (be still, my heart!!)

Non-hipster places everyone should try:
– Inky’s (Philly cheesesteaks in Easley!) – thanks, Mel! ❤
– L Taco in Anderson (owned by my neighbor!!!)
– The Pita House, a Greenville classic
– the Tropical Grille out on Pelham & 14 (and only that one) for the slow-roasted Cuban “chop” (pork & beans & rice bowl)

Loving your neighbor means supporting institutions

Great editorial by my fav philosopher, James KA Smith:

…[T]he Gospel has implications for all of life and … being a Christian should mean something for this world. Jesus calls us not only to ensure our own salvation in some privatized religious ghetto; he calls us to seek the welfare of the city and its inhabitants all around us. We love God by loving our neighbours; we glorify God by caring for the poor; we exhibit the goodness of God by promoting the common good.

But here’s the thing: if you’re really passionate about fostering the common good, then you should resist anti-institutionalism. Because institutions are ways to love our neighbours. Institutions are durable, concrete structures that—when functioning well—cultivate all of creation’s potential toward what God desires: shalom, peace, goodness, justice, flourishing, delight. Institutions are the way we get a handle on concrete realities and address different aspects of creaturely existence. Institutions will sometimes be scaffolds to support the weak; sometimes they function as fences to protect the vulnerable; in other cases, institutions are the springboards that enable us to pursue new innovation. Even though they can become corrupt and stand in need of reform, institutions themselves are not the enemy.

Indeed, injustice is often bound up with the erosion of societal institutions. For example, Nicholas Kristof’s reporting from Africa constantly observes that tyrants and warlords flourish precisely in those places where their rogue armies are the only durable institutions, preying upon the absence of any other institutions that might resist.

The destruction of institutions actually makes room for injustice…..

If you care about the welfare of your city and your neighbour, take ownership of the institutions around you.

Source: Editorial: We Believe in Institutions