Newsletter #1
(or How Writing Can Be Like Taming a Toddler's Tantrum)
One thing about writing is that it is a little like parenting. (Stay with me here…) It doesn’t come with a manual or step-by-step instructions; you just dive in and figure it out as you go. When setting out on either venture, you have a vague, general idea of how things work, but ultimately, you learn with experience.
Both require a generous dose of patience and longanimity — also known as “long-suffering” — to achieve the desired results. The abbreviated definition for longanimity, according to Catholic Culture, is “extraordinary patience under provocation or trial.” In the case of writing, these trials could be delays and rejections or even a simple case of writer’s block, while with parenting, they are often things like middle-of-the-night infant feedings, toddler tantrums, and with teenagers, general poor moods.
When you first sit down at the keyboard, the ideas are often bouncing around in your head like energetic toddlers, and the task is to corral them and create some semblance of order.
Writing and being a good parent also both call for a degree of instinct, intuition, and ingenuity. The first attempts are often replete with missteps and errors. You will have to look back at what you have done, correct your mistakes, and improve from them.
The most rewarding thing about both, however, is the sense of accomplishment and great blessings you receive from your hard work and sacrifice. At the end of the day, you thank God for the opportunity to give of yourself and (hopefully) contribute positively, if only in a small way, to building up the Kingdom of God.
All of this being said, I am so happy to have the opportunity to write (and parent) and to be diving into completing my upcoming book. The title has not yet been finalized, so I am not sharing many details yet, but hopefully I’ll be able to reveal more in the next newsletter.
In my downtime, I’m slowly savoring The Power of Silence: Against the Dictatorship of Noise by Robert Cardinal Sarah. Here’s a snippet:
“…all are called to contemplation, perfect love, and holiness. It is up to each individual to place himself at the disposal of the silent God who awaits us in the deep desert of our heart by avoiding din and turmoil.” - Cardinal Sarah, The Power of Silence, p. 66
We are always looking for a good chicken recipe, and there are plenty at Salt & Lavender. We tried the Chicken Riesling, which was delicious, and I’m sure it will become a family favorite. It can be paired with the same Riesling or a Pinot Noir. I didn’t get a photo, but trust me, it looked delicious and tasted just as good!
Chicken Riesling
By Natasha Bull
▢5-6 strips bacon cut into small pieces
▢2 large chicken breasts cut in half lengthwise
▢1/2 teaspoon garlic powder
▢Salt & pepper to taste
▢Flour for dredging
▢2 tablespoons butter
▢7 ounces cremini mushrooms sliced
▢1/4 teaspoon Italian seasoning
▢3 cloves garlic minced
▢1/2 cup Riesling
▢3/4 cup heavy/whipping cream
Buttered parmesan pasta:
▢8 ounces uncooked spaghetti
▢2 tablespoons butter
▢1/2 cup freshly grated parmesan cheese
Instructions
If making the buttered parmesan pasta with this recipe: boil a large salted pot of water for the spaghetti, and cook it al dente according to package directions. Aim for it to be done around the same time as the chicken. Once the pasta is cooked, drain it, return it to the pot it was cooked in, and then immediately toss it with the 2 tbsp butter and 1/2 cup parmesan cheese until smooth and well-coated. Keep covered until you’re about to serve it.
Cut the bacon into small pieces (I use kitchen shears), and fry in a skillet over medium-high heat until crispy. Take the skillet off the heat. Transfer the bacon to a paper towel lined plate and leave 2-3 tablespoons of the bacon fat in the skillet.
Cut the chicken lengthwise into 4 thinner pieces, then sprinkle each piece with the garlic powder and some salt & pepper (go fairly easy on the salt as bacon is salty), then coat it in flour and shake off the excess.
Return the skillet to medium-high heat, and once it’s hot again, add the chicken and cook for 4-5 minutes (golden but not fully cooked through). Transfer to another plate.
In the same skillet, add the butter, mushrooms and Italian seasoning. Cook for 5-6 minutes or until the mushrooms release their water, it’s cooked off, and they get a nice sear.
Stir in the garlic and cook for about 1 minute.
Add the white wine to the skillet and scrape any brown bits off the bottom of the pan. Let it bubble until the liquid is reduced by half (about 2-3 minutes).
Stir in the cream, then add the chicken and bacon back to the skillet. Cook for about 5 minutes or until the sauce has thickened up a bit and the chicken has cooked through. Spoon some sauce over the chicken and season with extra salt & pepper if needed. Serve immediately.
I shared on social media about the mother bird who has secured some real estate in a fern hanging on our front porch. Three tiny eggs are patiently waiting to hatch. Not sure what type they are, but there are quite a few guesses from friends and family, who’ve suggested possibly house finch, blue jay, or robin. We’ll keep you posted.
Carmelite Corner
We are nearly halfway through the Jubilee year in honor of St. John of the Cross, December 2025 through December 2026, celebrating the 300th year since his canonization and the 100th year since he was named a Doctor of the Church. It’s a great time to learn more about this 16th-century spiritual giant. With St. Teresa of Avila, he helped to reform the Order of Carmel and is the author of some of the most sublime spiritual writings in Church history.
The month of July is filled with celebrations honoring the saints of Carmel, and on July 16th, we celebrate the annual Novena to Our Lady of Mount Carmel. More on the history of Our Lady under this title to come.
Until then, please keep me in your prayers, and I will be praying for you. Peace and blessings to you and your family.