My lovely, SIL Tasha and my BFF, Baby Frank the Fourth both flew in from the Lou to share the special day. Lucy asked Tasha, a convert of eight years to be her sponsor. We are all so happy that she and lil Frank were able to come.
After the Mass, when we reconnected with our massive entourage, I asked Lucy if she needed a tissue. It looked like her nose was running...quite a bit...and she looked very sweaty.
Yes, she needed a tissue. Nope, it was just rivers of chrism running down her face. She was thoroughly anointed.
2. It's been an exciting week for Lucy, for not only did she receive the sacrament of Confirmation but she wowed crowds night after sold out night of shows.
I can't tell you how many people, like a dozen or so, have told me how gifted she is. Tears were shed after the last show, and she told me, "Mom, I just want to do this."
Of course, none of this is news to me. I've always known that she was blessed with theatrical ability and stage presence, grace and poise, and a beautiful voice. Now, everyone knows that I wasn't exaggerating.
|Edmund and Lucy|
What really impressed me this time around was her humility. My friend and fellow school mom called me and asked, "Did Lucy tell you what happened at track practice last night?" Of course, Lucy hadn't mentioned anything to me or anyone else.
My friend proceeded to spend 30 minutes telling me how Lucy was surrounded by kids and moms who gushed over her performance. She told me how Lucy's eighth grade teacher had announced to the class that she "just know(s) that Lucy will be famous someday." She also told me something I already felt, that she was ridiculously proud of Lucy.
|Mayzie la Bird and some of her Bird Girls|
That afternoon, when I picked up Lucy from school, I asked, "So what happened at track practice last night?" She shrugged and said, "Hurdles."
|Edmund (top row next to the Grinch), and the Whos from Whoville.|
Edmund also made his stage debut and dazzled us with his dancing and his ability to manage the stress of tech week and school. He had THREE tests the day after a late dress rehearsal, but the kid didn't crack. The mom almost did, what with the supergluing of the head and all.
3. It's Monsoon Week here in Ch-itown. Good news: no school and shopping and watching Dr. Who and catching up on laundry. Bad news: pieces of ceiling are now pieces of floor and the wet messes that await in basements everywhere, including mine.
Above, you see a picture we took of our street. Below, you will see a picture of someone else's street, same city, same day. Ouch.
|See the news on this sinkhole that ate three cars, in Southeast Chicago.|
4. Not only did the Chicago Tribune give a wee bit of coverage to the trial of Gosnell and his atrocities, the Trib published this classy page:
5. Chili Colorado
It's not the chili you're thinking of. Chili Colorado is a spicy beef dish that can be eaten with a fork.
What It's Not: ground beef, beans, tomatoes.
What It's Got: pieces of chuck roast, heat, dried ancho chili peppers, potatoes
The Chef threw this is in the Dutch oven on Confirmation Day, so we could eat at the unheard of hour of 4:30 in order to get to church early and save lots of seats, like good Catholics.
After the Mass, we had folks over for dessert c/o the patisserie at Chez Costco. However, the lingering odors of Chili Colorado were more hunger inducing.
|Great idea for a Father's Day gift.|
Chili Colorado from The Complete Meat Cookbook by Bruce Aidells (the guy who makes the apple and gouda chicken sausages) & Denis Kelly
4 ancho chiles, or other large, dried red chiles
4 pounds beef chuck, fat trimmed and cut into 3/4" pieces
Salt & freshly ground black pepper to season meat
1/4 cup chile powder
2 medium onions, coarsely chopped
6 garlic cloves
1 teaspoon cumin seeds
1 teaspoon dried oregano
1/2 teaspoon ground coriander
2 teaspoons salt
1 cup Mexican beer
Soak the dried chiles in boiling water to cover for 1 hour.
Preheat oven to 350*F.
Season meat chunks with salt and pepper.
Drain chiles, remove stems and seeds. Put chiles, chile powder, onions, garlic, cumin, oregano, coriander, and salt in food processor. Pulse to chop the ingredients, then process to a thick paste. Add beer and continue to process to blend.
Put meat and any accumulated juices back in dutch oven, pour in the sauce and stir well.
Cover dutch oven with a sheet of foil, then put the lid on for a tight seal. Bake in middle of oven for 1-1/2 to 2 hours. Stir at 1 hour and then every 15 minutes thereafter, cooking until meat is fork-tender and adding more beer if sauce seems too thick.
After cooking, taste for salt and pepper.
Serve with warm flour tortillas, Mexican-style rice and cooked pinto beans. Optional garnishes include chopped cilantro, finely chopped onions, sliced avocado, shredded cheese, salsa or hot sauce.
Serves 8, with leftovers. Reheats well...perhaps better if made a day or two in advance. Reheat in 250*F oven, add a bit of water or beer is sauce is too thick
6. Memes about my two great passions:
7. My sister, Anne of Bazin Chronicles left a comment on my Theme Thursday post that she had been hoping to see this video. Well, I made The Chef power up the archaic laptop on which it was stored and upload it to YouTube so we can share it with the world.
I present to you, Peter and Edmund, with cameo from Mickey Dog, in an Epic Dance Battle.
The one day I'm up in the fives, our hostess with the mostest, Grace, does reverse order linkage. Yawn. I can go back to bed for awhile before posting this.