Will now be played by me. This is quite a departure. What I mean by that is that I have been balancing my domestic duties with entrepreneurship for all 16 years of my marriage. Both our children and enterprises have grown in number.

Business enterprises have a way of overtaking all else, and one must be very careful. And often times, despite great care, it can overwhelm. The key is to delegate what you can, and get rid of anything else that hinders the primary vocation. We had one particular venture that was threatening to swallow me whole - and had no possibility of integrating with the raising of my children. That is, I could not make any part of it an education for the children - not without a monumental effort. So I laid my burden before God and my darling husband. I have been excused of any duties pertaining to that venture, and have been made free to pursue with complete dedication, my vocation as mother and wife.

We found that many of the “little things” were being neglected. You know, small, insignificant things like regular, home-cooked meals, mama-made clothes, orderliness, sink-your-teeth-in reading and nature walks, cuddle time among others. Things that are so very important to me. Things that are essential for the children to have. Things, it turns out, that are also very neccessary to Brian.

Having a settled, traditional home is of prime importance to him. It gives him a firm foundation, an emotional place to come for rest and rejuvenation. If Papa has a place to rest his heart and mind, he is calm and capable. He can meet his fatherly obligations with renewed energy and focus.

Yes, I know. You knew that already. So did I, but theory and practice are two different things. My challenge is to keep outside distrations in their proper perspective, to stop worrying about not contributing enough to help my husband (who has been blessed by God with amazing talents, stamina, and opportunities). My primary function is lover of my children’s hearts and nuturer of their souls and minds.

In light of our upcoming classes for the Diaconate, we’re stepping up the organization process at our home. Classes start right after labor Day, which is a mere 6 weeks away. We’re clearing out the unneccessary, storing the sentimental, repairing the essential. We’re ordering more bookcases, installing shelves, buying baskets. We’re getting our notebooks gussied up, sewing new bags, and sharpening pencils.

I’m organizing menus, putting the final touches on our chore system, and tuning my agenda.

We’re planning gardens, preparing for our goats, and making the chickens comfortable. We’re rehabbing a 1/2 acre field at the family farm for planting next spring and looking for a homestead of our own.

We’re shopping for a new GadBus that has air conditioning, a diesel engine, and a step for short-statured members of our family.

I’m praying for someone to take over publisher/editorial duties for me at PHM, Brian is gathering engineers for his new contracts, and I’ve begun outlining my long-awaited etiquette book for children and teens. I’m hoping to find more time this fall to get some serious work done on both Titch and Brigid books and make some headway on four other Saints series. My podcast will take greater precedence, and we’re hoping to add some better features to it.

How will we do it? Delegation and simplification.

…at least in theory.

No, we’re not expecting… At least not at the moment.

Brian has been accepted into formal discernment for the Diaconate. I believe this is the portion of the program where they attempt to fighten you out of the Diaconate. If we survive this portion, we’re on to formation. The course offerings sound positively scrumptious - Church history, Canon Law, Homeletics (I know, this doesn’t seem to apply to me… But I tell you it will come in handy with teaching the children).

And if we survive those four years, Brian will be ordained, I will receive my Master Catechist certification and we may be awarded college credits into the bargain. I was not able to attend college as a young person. This is a wonderful opportunity for me. And what’s even better is that the Diocese of Worcester gives this education as a gift to candidates’ wives. It won’t cost us a thing.

We would deeply appreciate your prayers as we move through the process and I’ll surely update you here. Brian will also blog his own perspective, I’m sure.

Still some buggy bits to fix, but the blog has put on sun-faded denim, comfy tennis shoes, and retro-cool chocolate brown flowers.

Yes, those shoes belong to my very own babies…

Popped into my head once again. I have wondered over and over how wonderful it would be if Catholics were all citizens of Vatican City State. You know, when you have received the Sacrament of Baptism, or perhaps after Confirmation, citizenship would be conferred.

That would be pretty neato, I think. Of course, all one billion of us would have a bit of trouble finding room should all of us venture home together… Alas, the fatal flaw in the plan is revealed.

I’m trying to change the theme on the weblog, but technology hasn’t caught up with me yet. Why can’t I just talk to it and make it do what I want it to do?

There are so many bugs in my new theme… Please, someone call the Orkin Man!

Brian has often recalled to me childhood memories of family clambakes over the Independence Day holiday. The men would return triumphant the day before the celebration from the fishmonger – laden with clams. The shellfish was taken by tractor and wagon to the stream that borders the family homestead, where it would be kept cold until the next day. A large pit would be dug up by the farmhouse, and a fire would be lit in it, and allowed to burn down to coals in preparation of steaming the clams, potatoes and, corn. His aunts would make clam fritters and chowder and I’m very certain that there were also lots of sweet treats for afters. Dozens of cousins, aunts, uncles, grandparents, neighbors and friends all would gather at the homestead to enjoy a long day of cooking, eating, laughter – and fireworks.

I remember long weekends in Rockport Massachusetts with my parents, the smell of baked scrod emanating from the seaside restaurants - and the sublime taste of saltwater taffy while walking Bearskin Neck. Those were wonderful days!

But you needn’t have a hundred-acre farm, nor 100 guests. And you needn’t travel all the way to Cape Ann. Your own kitchen and your family will do very nicely. The receipts that follow include hearty as well as lighter fare. Many of the receipts have been halved from what I normally prepare. They should serve 4 adults. The exception is the fritter receipt – invite friends. They’re delish and make a nice nibble with a tall glass of lemonade or tea, eaten on the front porch swing, or anywhere else

Steamed Clams

2 dozen little neck clams
1 bottle good beer (Uncle Mike’s note – don’t use Corona. It’s great to drink, but imparts a strange flavour to the clams)
1 stick butter
Handful fresh, chopped parsley
Head garlic

Note: make sure your clams are live – the shells should be able to close when touched. This tells you that the clam is still alive. Scrub your clams with a vegetable brush under cold water.

Place all ingredients in a large pot and bring up to simmer. Cook for 3-5 minutes, until shells open. Discard any clams whose shells have stayed shut.

Clam Chowder

1 large onion
2 cloves garlic, minced
Butter
Potatoes, cubed (1-1.5 lb)
1 lb clams with broth
Handful chopped fresh parsley
1-1.5 tsp. chopped fresh tarragon
Water
1 pt. heavy cream
Salt and fresh ground pepper

Saute onion and garlic in butter over medium heat for 5 minutes. Add potato cubes and herbs and sauté 5 minutes more. Add water to cover, simmer 7 minutes, until potatoes are fork-tender. Add clams and heat through, finish with heavy cream and season with salt and fresh pepper to taste. Serve with oyster crackers or cornbread!

Aunt Claire’s Clam Fritters
I use the batter reciept to coat haddock for fish fry and also for onion rings.

3 c. self rising flour
2 c. milk
1 tsp. cider vinegar
Salt
2 sm. tins clams, with broth.
Oil for frying

Combine flour salt, milk and vinegar to make a batter. Add clams and broth, blending well. Drop by the tablespoon into hot oil (350F) and fry until golden brown on both sides, about 5-7 minutes. Drain on paper toweling and sprinkle with salt.

Fish en Papillotte
I love this light fish recipe – it’s quick and easy and equally lovely served with salad, rice or pasta – or just a good crusty bread.

1 lb fish steak (salmon, tuna or swordfish)
2 T. extra virgin olive oil
2 T. fresh lemon juice
2 T. capers
Sliced lemons

Preheat oven to 400F, or heat up the grill. Lay out a large piece of foil and turn up the edges. Place the fish on half the sheet and cover with remaining ingredients. Fold up the foil, taking care to seal all the edges. Cook for 20 minutes and serve.

Tartar Sauce

This is a simple recipe for tartar sauce, which I truly love. It’s a step up from the mayo/pickle relish variety.

1 c. mayonnaise
1 T. fresh lemon juice
1 T. capers
1 tsp. dill
Salt and pepper to taste
Dash paprika

Combine all ingredients and refrigerate. Delish!

Salmon en Croute

Another wonderful receipt for cooler summer evenings. It is lovely served with fresh melons and a rice salad.

Puff pastry, thawed
Pesto (homemade or from a jar)
1 – 1.5 lb. salmon fillet

Roll out puff pastry on a board. Spread pesto over the meat side of the salmon, then turn over onto the pastry. Fold pastry over the fish, trimming excess. Place the wrapped fish on a lightly oiled baking sheet and brush with butter or egg wash. Bake in a 400 degree oven for 20 minutes.

Salade Nicoise

I adore this receipt. I hits the spot for a summer Friday tea, right before rosary. It is best served with a crusty loaf and vast quantities of pink tea (iced tea with grenadine).

Salad greens (I like a good dark mix)
Boiled potatoes, cubed
Steamed green beans, cut
Chunked tuna (preferably home steamed, not from a can)
Black olives, pitted (whole or sliced)
Hard boiled eggs (sliced)
Anchovies
Grape tomatoes

Toss the greens with a small amount of Dijon Vinaigrette. Arrange the greens on a platter and layer on remaining ingredients. Serve remaining vinaigrette in a pitcher to dress salads as desired.

Dijon Vinaigrette
This is the REAL French dressing – not that frightening orange stuff in the grocery store.

2 T. Dijon mustard (go on, get the best stuff you can find)
½ c. fresh lemon juice
½ c. extra virgin olive oil
2 tsp. fresh tarragon, chopped
Salt and pepper to taste

Combine mustard and lemon juice in a bowl (or in a blender or jar), slowly whisk in oil until fully incorporated and emulsified. Add tarragon, salt and pepper.

I hope you’ve been inspired to get into the kitchen and create a simply lovely seafood dish this evening! Come on back in two weeks for a sweet lemony menu! Please send me your receipts using lemons for inclusion, but be sure your receipt is not copyrighted, please.

Sixteen years ago today, I married my best friend…

In a beautiful Church surrounded by loved ones…

With a beautiful Mass…

(That’s Monsignor James Moroney, the (now) Director of the Secretariat of the Liturgy at USCCB celerating)

Wearing a gown that I pray will bless many future Gadbois brides…

It’s been a wonderful journey so far…

Father Augustine’s Homilies are availble on iTunes, or by visiting his blog.

Please be sure to leave Father a review at iTunes. The greater the number of reviews, the higher his ranking will be, and the greater numbers of folks can be reached with his homilies!

Alright… If Mary Ellen is gonna do it, I will to. I just wish we could put all our Meezes together in that coffee shop. Could tear a hole in the universe, especially if the Meez people could let us put all our little ones into the picture!

I haven’t been this size since before babies, but I am LOVING the Burberry skirt and cute pumps. It should have little smudges all over it, and my hair is really too neat for reality. And I have make-up on here, which rarely happens. But, hey, this is fantasy-land.