Life is Worth Living

Cocktails, the End of a Successful Hunt, and the TLM

The other day, well, I mean the other month, my husband made a few drinks.  I meant to share them with you then, but I forgot because I was busy.  So, I’ll share them today because they’re good, and we’re celebrating the end of a successful Hunting Season.

Now I’d like to share a photo of my husband’s dead deer too, but there isn’t one.  You see, he had a Doe Tag and according to him, “Does are hardly worth taking photos of.”  So not only will there be no photo of him with his deer, but there will of course be no antlers to mount on the garage walls.  The boys were seriously disappointed.  One can never have too many antlers on one’s walls apparently.

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Some antlers on our garage wall.
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A pile of antlers that haven’t made it to the wall yet.

 

Brandy Alexander & a Sidecar

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Which one is mine?

On to drinks.  As I said, we’re celebrating a swift end to the Hunting Season, and I’d like to highlight two of our favorites: a Brandy Alexander and a Sidecar.

The drink on the left is a Brandy Alexander.  My husband and I began drinking these after reading Evelyn Waugh’s Brideshead Revisited, in honor of Anthony Blanche.  Those of you who have read the book or watched the (good) version of the movie (with Jeremy Irons) know what we’re talking about.  There’s a scene wherein Anthony Blanche downs three of them in a row, which is a bit reckless, no?

Normally a Brandy Alexander is made with cream, but as we never have any on hand, my husband makes them with whole milk, which of course is not as creamy, but still good.

Brandy Alexander:
Equal parts Brandy, Creme de Cocoa, and Cream

Sidecars are way too strong for me, but my husband insists that they’re classic and tasteful.  I’d probably be rather drunk if I attempted one.  Nevertheless, here’s how they’re made.

Sidecar:
3 parts brandy, 1 part lemon, 1 part triple sec

Enjoy!

And lastly,

The Traditional Latin Mass

A good friend of mine sent me an article written by Jake Neu and published in Crisis Magazine this morning.  It’s excellent.  (Click HERE for it.)  It’s also interesting that more and more people are choosing to attend the TLM.

A big Thank You to Jake Neu.  Your sentiments are mine as well.

Life is Worth Living

Opening Day of Deer Season: A Solemnity

Now there are seasons that we celebrate in this household.  You know, like Christmas, Lent, Easter, Hunting, and Advent.  It just so happens that we’re about to embark on Hunting Season this weekend.  Today is in fact Opening Day for North Dakota.

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My husband celebrating Deer Season a year or so ago.

Like any other solemn undertaking, we begin this season with many prayers.  For example, the following prayer may be found in the Divine Office in the Proper of Seasons:

O Lord, please let my husband shoot a deer within the first hour of hunting.  You know, O Lord, how I cannot survive another Saturday without his presence.   I’m afraid I might yell.  And look like this:

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Help me.  I need You.  Amen.

As you know, Hunting Season commences with a Class 2 Feast Day, which is of course properly called Opening Day.*  You might also recall that at the recent Youth Synod in October many reforms were suggested by the youth to the Holy Father in the hopes of elevating this most important day.*

Suggested Reforms Coming Out of the Latest Synod

  1. Holy Father, We the Youth ask that Opening Day may be made a Solemnity and a Holy Day of Obligation wherein in all Youth are required to abstain from school and made rather to walk the glorious fields of God’s creation with a gun.
  2. We the Youth ask that this synod might be renamed from “Walking Together” to “Walking Together With Guns.”
  3. We the Youth ask that St. Hubert, patron saint of hunters, be made a Doctor of the Church.
  4. We the Youth also propose Orange Vestments to be worn during these solemn  of days.

I’m not sure if the Youth were successful in any of these endeavors.  I do know, however, that our household will also be praying the following prayer, which may found somewhere in the Bible.  I think Moses prayed it in the Wilderness with those stubborn Hebrews.

O Lord, you see that our freezer is empty.  We humbly ask that you might provide a 30 Point Buck to fall within sight of my husband’s .243 Rifle.   For You are All Powerful and Glorious forever and ever.  Amen.*
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Happy Deer Season y’all.
*Not really.  Nope.  These things never happened.  This is nowhere in the Bible.
Kim's Kitchen

What’s For Supper? Italian Minestrone

Tonight we had a lettuce salad, Italian Minestrone, and bread.

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Lettuce Salad with feta, yellow & red peppers, and kalamata olives.

Now I know that my Minestrone may not be true Italian Minestrone because it’s lacking cabbage and Italian sausage.  The fact is, I didn’t have any Italian sausage because I’m not Italian.  But I did have venison sausage because I’m a North Dakotan, and my husband hunts.  Every fall he shoots a deer, hangs it, guts it, cuts it up, and then has his butcher process it for us.  Hence venison sausage.

So maybe, I ought to call it North Dakotan Minestrone?

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“Italian” Minestrone

Now what to drink with this soup?  I understand soup is difficult to pair with wine.  I looked it up and came across two suggestions.  The first was a sparkling red.   Well, I didn’t have any sparkling red.  Next, I read that a Sangiovese will do, with the most popular Sangiovese around here being Chianti.  Alas, but I was fresh out of Chianti.

What to do?

Some of you may be wondering what I did have in the wine rack?  Only a bottle of Cabernet Sauvignon.  And when all else fails and one only has a bottle of Cabernet Sauvignon, one drinks Cabernet Sauvignon.

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I suppose I spent about $10 on this Noble Vines 337 Cabernet Sauvignon.  It was good.

Notice the bread in the picture?  I bought it from our local bakery, Bread Poets.  They buy wheat from the farmers around here and grind (or should I say mill?) it themselves.  It’s the best.  This particular loaf is stuffed with tomato sauce and pepperonis.  Who wouldn’t like that?

Recipe for “Italian” Sausage Minestrone

Ingredients
1 lb. “Italian” Sausage
2 large carrots, chopped
3 celery ribs, chopped
1 onion, chopped
6 cloves of garlic, minced or pressed
olive oil
7 cups chicken broth
2 cans cannellini beans, rinsed & drained
2 cans fire-roasted tomatoes
2 bay leaves
1 Tbsp. Italian seasoning
1 cup small pasta
shredded Parmesan for serving

Directions
In a Dutch oven, cook sausage over medium heat until no longer pink; drain.

In the same pan, saute the carrots, celery, onion, and garlic in oil until tender.  Stir in everything else, except pasta and Parmesan.  Bring to a boil.  Reduce heat; cover and simmer for about 30 minutes.  Put the pasta in the last 5 or 6 minutes.  Serve with Parmesan.