Office of the Night

You know that exhilarating feeling when you buy a CD that was worth every penny?

That’s what I have felt ever since I bought this one a month ago. Yes, I am a chant-junkie of sorts.

Happy Feast of Blessed Miguel Pro

I spent one of my favorite feast days very enjoyably today, beginning with Mass, followed by breakfast with a lovely gal in Baltimore and Thanksgiving prep at home, and some shopping with my sister still to come this evening. I couldn’t have asked for more.

A little about my heavenly friend, Blessed Miguel. Miguel was born in Zacatecas, Mexico on January 13, 1891. The talented boy struggled with his studies in Mexico and later in Europe, and was ordained a priest in Belgium in 1925. After returning to Mexico – where many Anti-Catholic laws, particularly targeting priests and other religious – he worked underground and often in disguise to minister to the Mexican Catholics. Eventually, after being in Mexico for a little over a year, Blessed Miguel was discovered to be a priest and under trumped-up charges of being involved in a plot to assassinate the President was sentenced to death.  Facing the firing squad on November 23, 1927, he shouted “Viva Cristo Rey” (Long Live Christ the King) as he died. (We celebrate his feast on the day of his death, as in all other Catholic feast days, because the day of death is considered the day we are born into our true Eternal lives.)

I “met” Miguel through a friend when I was twelve. My best pal Dustin, with whom I have unfortunately lost touch, read and lent me a little biography of the saint. He was so enthusiastic I could not resist. I read the book, and the “Merry Mexican Martyr” captured my heart: his joy through suffering, his contagious laughter that contemporaries mentioned, his love for fun and games, and his passion for Christ and for his own vocation to the priesthood. An awkward teenager, I finished the book and prayed for two things – that Miguel would be my heavenly friend, and that he would teach me the virtue of holy joy.

Twelve years later, I am still learning to practice holy joy but I trace any resilience back to his intercession with Christ and tutelage. We are great friends — Miguel always manages to pop up when I most need it and least expect it. For example, several years ago I was beginning an internship at the White House and was absolutely terrified. Knowing the only place that I could calm my nerves, I headed for the nearest Catholic church to sit awhile. Since it was a church I’d never visited, I poked around the scaffolding (the paintings were being restored) and, to my surprise, behind the scaffolding was a life-sized painting of Blessed Miguel. I was overwhelmed.

This holy man is a constant companion, intercessor, and confidante. I hope very much that every one of you will take the opportunity today to invite him to teach you holy joy as well and become your friend.

French Apple Cake

Yesterday, I had a hankering for fall flavors. Something apple-y and rummy and warm. Maybe it has something to do with all the Thanksgiving ingredients piled in the kitchen waiting to go into the AMAZING DINNER planned for Thanksgiving.

I decided to make the French Apple Cake from David Lebovitz’s site. I love love LOVE his website, and this French Apple Cake did not disappoint. We put scoops of vanilla ice cream on warm slices of cake, and I seriously thought I was eating a slice of Heaven. Try making one yourself! It was surprisingly simple, although I usually get nervous when there are fewer ingredients because there is less room for error. (Read the original post here.)

French Apple Cake
One 9-inch (23 cm) cake

Adapted from Around My French Table by Dorie Greenspan

3/4 cup (110g) flour
3/4 teaspoon baking powder
pinch of salt
4 large apples (a mix of varieties)
2 large eggs, at room temperature
3/4 cup (150g) sugar
3 tablespoons dark rum
1/2 teaspoon vanilla extract
8 tablespoons (115g) butter, salted or unsalted, melted and cooled to room temperature

1. Preheat the oven to 350ºF (180ºC) and adjust the oven rack to the center of the oven.

2. Heavily butter an 8- or 9-inch (20-23cm) springform pan and place it on a baking sheet.

3. In a small bowl, whisk together the flour, baking powder, and salt.

4. Peel and core the apples, then dice them into 1-inch (3cm) pieces.

5. In a large bowl, beat the eggs until foamy then whisk in the sugar, then rum and vanilla. Whisk in half of the flour mixture, then gently stir in half of the melted butter

6. Stir in the remaining flour mixture, then the rest of the butter.

7. Fold in the apple cubes until they’re well-coated with the batter and scrape them into the prepared cake pan and smooth the top a little with a spatula.

8. Bake the cake for 50 minute to 1 hour, or until a knife inserted into the center comes out clean. Let the cake cool for 5 minutes, then run a knife around the edge to loosen the cake from the pan and carefully remove the sides of the cake pan, making sure no apples are stuck to it.

Serving: Serve wedges of the cake just by itself, or with crème fraîche or vanilla ice cream.

Storage: The cake will keep for up to three days covered. Since the top is very moist, it’s best to store it under a cake dome or overturned bowl.

Hello again

I’m back! Lots and lots and lots of things have happened since I last posted.

Where to begin?

Right before Triduum in April, the Chief of Interpretation at Fort McHenry called and offered me a job as a seasonal Ranger for the National Park Service. I asked for 24 hours to think about it. Over that scant 24 hours, I had to make the biggest decision of my life thus far, the decision to leave my chemistry research and the scientific work I’d been studying and preparing for since 2004 and make a total career switch. I decided to take the plunge – admittedly terrifying at first and still requiring faith on my part that God knows what He is about – and have not regretted it once.

(This is also why my fashion blog has suffered severely. Perhaps one of these days I’ll get a chance to revamp that one too.)

Now, with my first summer of Ranger-business (a nod to Lost Skeleton of Cadavra) behind me, I am nearing the end of 2010. Who knew a year ago that I would be here now? Working as a National Park Service Ranger and a teacher for the Maryland Historical Society, studying history for an M.A., doing various and sundry research projects for fun, living at home, working on my relationships with my younger sisters…none of these things were on my radar screen in early April. I thought I was going to study Neuroscience at University of Northern AZ and take off on a brilliant scientific career. But thanks to a providential chain of events, that didn’t happen.

It amazes me how I ended up applying for NPS jobs; I think about it fairly often. My roomate (who I only accidentally ended up with for a roomate) from 2009-2010, Xiaofang, taught me that making money in your job wasn’t what mattered; the most important thing was working where you were best suited and were happiest. Whenever I whined about my job, my friend Ryan would ask what I’d be happiest doing (to which the answer was always “working at the Fort”). My friends at the Fort offered encouragement and inspiration, the straws that broke this camel’s back, so to speak, and made me realize that maybe the best thing isn’t always to “soldier through”.

So here I am. During Fall-Winter I am taking grad classes in history, doing research, and have spurts of employment (12-14 days at a time) mixed with bouts of quiet. The spring looks pretty exciting too: I just got a volunteer internship at the Maryland Historical Society helping to plan, develop and set up an exhibit on “Accessories throughout the Ages”, a project for which I can barely contain my excitement.

Enough of my history…I am happy to be back online. And just in time for Blessed Miguel Pro’s feast day, coming up tomorrow. :)

 

 

happy friday

What is making me smile today? :)

(print available for purchase from Blanca Gomez)

I would love to use Jonathan Adler wallpaper for an eye-popping accent wall.

Gorgeous, thank-you-God weather today. Can’t wait to walk back to my place from work.

This post convinces me that I probably really should start a Japanese tape collection.

Fort McHenry training day tomorrow = rejuvenating time with friends!

Awesome photos of the Icelandic volcano erupting.

Anticipating the adventure of changing jobs (though, honestly, I am terrified).

Planning another trip to Paris. Someday.

Very supportive family, friends and coworkers. :)

I think I need to make this over the weekend. Chocolate paradise.

Letters from prayer pals.

Adorable Parisian print via Black Eiffel.

My brother K. is in a play!!!!!!!!!!!!!!! And he is amazing. Look out, Hollywood.

Prepare to drool, and then bake your heart out.

What is making you smile today?

Weekend baking: Welsh Cakes

This past weekend I found myself with candied orange peel that I had made for an Easter babka I didn’t have a chance to bake, and was looking for things to do with it. In the end, I made Welsh Cakes…so yummy.

Welsh Cakes (via The Joy of Baking)

Recipe:

2 cups (260 grams) all-purpose flour

1/3 cup (65 grams) granulated white sugar

2 1/4 teaspoons baking powder

1/4 teaspoon salt

1/4 teaspoon ground cinnamon

1/4 teaspoon ground mace

1/2 cup (113 grams) cold unsalted butter

1/3 cup (50 grams) currants or raisins

1/4 cup (40 grams) chopped mixed peel

1 large egg, lightly beaten

2 – 4 tablespoons milk

In a large bowl, whisk together the flour, sugar, baking powder, salt, ground cinnamon, and mace. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Stir in the currants and mixed peel.  Add the beaten egg and enough milk to form a light dough.

Knead the dough gently on a lightly floured surface and roll to a thickness of 1/4 inch (5 mm). Cut into rounds using a 2 1/2 inch (6 cm) cookie cutter.

Lightly butter a griddle, heavy frying pan, or electric frying pan and heat to medium hot. Cook the welsh cakes for about 5 minutes per side, or until they are golden brown, but still soft in the middle. Immediately after baking, sprinkle with granulated white sugar. Serve warm or at room temperature.

Welsh cakes can also be eaten buttered or split in half and spread with jam.

Makes about 20 – 2 1/2 inch cakes.

Note:  Welsh Cakes can also be baked in a 350 degree F (177 degree C) oven. Place on a parchment paper lined baking sheet and bake for about 7 – 9 minutes on each side or until set and very lightly browned yet still soft inside (they won’t get as brown as when you cook them on a griddle).  They can also be cooked on a baking stone in the oven.  Heat the stone in a 350 degree F (177 degree C) oven and then bake the Welsh Cakes on the stone, turning after about 4 – 5 minutes, or until lightly browned.

happy wednesday

Today is my last day of work before the Triduum – the three holiest days of the Catholic Liturgical calendar – so I am basically having my Friday today.

What is making me smile today?

(Brightly striped fabric wallpaper via Remodelista)

I adore this DIY backyard wedding. And this desert wedding. And this Art Deco Wedding inspiration board.

All excited for Triduum!!!

Lovely saris from the Bollywood Style Diaries.

Definitely baking puff pastry and perhaps a cake and some cookies this weekend.

One more day of practice and I’m all trained to use the SEM by my lonesome.

Enlisting my sisters to help me do a photoshoot of my latest wardrobe pieces tomorrow.

6,000 shoes? Sounds like heaven. I *might* be able to manage 500.

Some serious(ly fun!) studying to do over Easter break.

Ever wondered how to make your own sweetened condensed milk?

Gearing up for the 2010 season in the Fort McHenry Guard.

Pretzel Croissants make me want to go to Berlin.

Had a great time with family this past weekend, and anticipate some lovely parties/family events this summer.

TOAST offers a few ideas to stay warm and stylish this Spring.

What is making you smile today?

if a person promises you kittens

I need to finish preparing for class, but before I do…a funny story.

(Photo of Russian Blue kittens from Pictures of Cats)

I had a highly amusing conversation with my little cousins Francis and Nicole on Sunday. It is important to note that until this conversation took place, I had no idea that Francis had taken note of my existence:

Francis (looking very thoughtful): “Genna?”

Me (stunned): “Yes, Francis?”

F: “If you are a hundred years old and still not married, what do you do?!”

Me: “Well, Francis, if I were that old and still not married, I would get a whole bunch of cats and give them French names.”

Nicole: “Really?”

Me: “Yes.”

F (after thinking for another minute): “If your cats have kittens, may I have them?”

Me: “Sure, but only if you give the kittens German names.”

F: “Okay.”

Later, Francis was much more aware of my presence in the house than usual and actually spoke to me more than once. I guess he thought it was wiser to make friends than enemies with the person who is going to give you kittens someday. :::wink:::

happy friday

What is making me smile today? :)

Chapel of St. Barbara (Northern Russia), from Richard Davies

Many, many more beautiful photographs of old chapels can be seen here on Richard Davies’ website.

Late-night phone calls from friends “just checking in because I was quieter than usual”.

I wish I could bake this weekend. *sigh*

Family PAR-TAY for Grandma’s 80th birthday this weekend!!!!!!!!!!!!!!!!!!

This hotel in Sorrento is dreamlike. (Via my old favorite, Remodelista)

Learning how to drape my “new” vintage sari is fun.

So many pretty things to choose from at oli me. (Via happy cavalier)

I’ve decided to take a summer class in Hindi – so excited. Wanted to for years and am finally doing it.

Gathering new beauty tips from cupcakes and cashmere. I don’t wear makeup so I am always playing with new moisturizing creams and exfoliators.

New connections leading to new schemes that will be explained in the future.

Pretty gold dress from the Bollywood scene.

Mass later today.

This guy – India’s superstar King Khan – is making me very happy. (Here’s a news blog! and his twitter!)