Breakfast Polenta Recipe
February 25, 2008 | by Heidi
This breakfast polenta just edged out the do-it-youself waffle bar as my favorite crowd-pleasing brunch component. I love the idea of making a big pot, keeping it warm over a low burner (or crockpot!), and offering up a range of toppings, sweet and savory, for friends to choose from. It is creamy and comforting, and receptive to many add-in flavors and textures. For this version I served small bowls of fluffy yellow polenta topped with toasted almonds, jewel-colored dried fruits, and a drizzle of cream and honey.
Considerations: While you can certainly get away with using an instant polenta (and in turn much shorter cooking times), treat yourself to real deal, stone-ground, coarse polenta this time around. Keep in mind that each polenta has its own personality, required cooking time, and quirks (based on factors like the size of the grind, how long its been around, etc). The reward for a bit of patience is a loose, creamy, beautifully textured final polenta eagerly awaiting a dollop, swirl, or sprinkling of your favorite ingredients. Again, its great for a mixed-crowd brunch because the polenta itself in this case is dairy-free, vegan, vegetarian, I think it can qualify as gluten-free if you buy the polenta from the right source (maybe the GFers can help me out here)....I'm going to add a list of brunch-friendly toppings below here:
Breakfast Polenta Bar, topping ideas:
- toasted almonds, walnuts, or hazelnuts
- all manner of berries
- a drizzle of this blueberry maple syrup
- Rosewater Plum Compote
- poached eggs
- chopped herbs
- cream or even better, an infused cream
- chopped dates or dried fruit
- re-hydrated, chopped sun-dried tomatoes
Add any other ideas in the comments and I can eventually add those ideas to the list as well. Also, be sure to check back on Thursday, I have the next favorite cookbooks list going up and its a great one!
Breakfast Polenta Recipe
You can use any sort of dried fruit you like. I picked up a little bag of dried friar plums, and bright yellow pears at the market and used them this time around. Chopped dates are tasty as well. I used Bob's Red Mill Polenta, they also sell polenta with the nutritious germ still intact labeled as coarse stoneground cornmeal - slightly different beast. The later being the more "whole" option.
4 cups water
1/2 teaspoon salt
1 cup coarse polenta (not quick cooking)
1/2 cup sliced almonds, toasted
1/2 cup dried fruit, chopped
honey
cream
Bring the water to a boil. Stir in the salt and polenta. Stir and stir and stir. Reduce the heat (you might want to wear an apron as the polenta has a tendency to spurt and spit). Simmer for at least 30-35 minutes, if the polenta gets too thick and starts to dry out along the way, just stir in more water 1/4 cup at a time. You can cook the polenta for much longer if you like (again, great for a brunch scenario), just keep stirring in
splashes of water as needed. In the end I like my breakfast polenta to be on the loose side, thick enough to coat a spoon, but loose enough that it has trouble holding shape. Serve warm in bowls topped with almonds, dried fruit, a drizzle of honey and cream (or other toppings).
Serves about 4
Wednesday, February 27, 2008
Saturday, February 23, 2008
lentils, sun dried tomatoes, sausage
Recipe: Lentils With Merguez
Published: February 20, 2008
Time: 1 1/2 hours
8 sun-dried tomatoes, not in oil
1 tablespoon extra virgin olive oil
1 pound merguez sausage, in 1 1/2-inch pieces
1 cup chopped onion
1/2 cup chopped carrot
4 cloves garlic, sliced
1 teaspoon ground cumin
1 1/2 teaspoons Spanish smoked paprika
2 cups French Le Puy lentils
4 1/2 cups vegetable stock
Salt and freshly ground black pepper
3/4 cup panko
2 tablespoons minced parsley leaves
Harissa for serving, optional.
1. Place sun-dried tomatoes in a bowl and cover with boiling water. Set aside. Heat oven to 300 degrees.
2. Heat oil in a 4-quart casserole, add merguez and sauté over medium heat until lightly browned. Remove merguez and its fat to a bowl, leaving just a slick of fat in the pan. Add onion, carrot and garlic to pan and sauté until soft. Stir in cumin and 1 teaspoon paprika. Add lentils. Add merguez, leaving fat in bowl. Drain sun-dried tomatoes, sliver and add. Stir in stock. Place in oven and bake, uncovered, about 1 hour, until lentils are tender. Season with salt and pepper.
3. While lentils bake, toss panko with reserved fat in bowl. Stir in remaining paprika and fold in parsley. When lentils are done, increase oven temperature to 450 degrees. Spread panko mixture over lentils, bake 10 minutes, then serve, with harissa on the side if you like.
Yield: 6 servings.
Published: February 20, 2008
Time: 1 1/2 hours
8 sun-dried tomatoes, not in oil
1 tablespoon extra virgin olive oil
1 pound merguez sausage, in 1 1/2-inch pieces
1 cup chopped onion
1/2 cup chopped carrot
4 cloves garlic, sliced
1 teaspoon ground cumin
1 1/2 teaspoons Spanish smoked paprika
2 cups French Le Puy lentils
4 1/2 cups vegetable stock
Salt and freshly ground black pepper
3/4 cup panko
2 tablespoons minced parsley leaves
Harissa for serving, optional.
1. Place sun-dried tomatoes in a bowl and cover with boiling water. Set aside. Heat oven to 300 degrees.
2. Heat oil in a 4-quart casserole, add merguez and sauté over medium heat until lightly browned. Remove merguez and its fat to a bowl, leaving just a slick of fat in the pan. Add onion, carrot and garlic to pan and sauté until soft. Stir in cumin and 1 teaspoon paprika. Add lentils. Add merguez, leaving fat in bowl. Drain sun-dried tomatoes, sliver and add. Stir in stock. Place in oven and bake, uncovered, about 1 hour, until lentils are tender. Season with salt and pepper.
3. While lentils bake, toss panko with reserved fat in bowl. Stir in remaining paprika and fold in parsley. When lentils are done, increase oven temperature to 450 degrees. Spread panko mixture over lentils, bake 10 minutes, then serve, with harissa on the side if you like.
Yield: 6 servings.
broccoli love
Recipe: Garlicky Sesame-Cured Broccoli Salad
Published: February 20, 2008
Time: 10 minutes, plus 1 hour marinating
1 1/2 teaspoons red wine vinegar
1 teaspoon kosher salt, more to taste
2 heads broccoli, 1 pound each, cut into bite-size florets
3/4 cup extra virgin olive oil
4 fat garlic cloves, minced
2 teaspoons cumin seeds
2 teaspoons roasted (Asian) sesame oil
Large pinch crushed red pepper flakes.
1. In a large bowl, stir together the vinegar and salt. Add broccoli and toss to combine.
2. In a large skillet, heat olive oil until hot, but not smoking. Add garlic and cumin and cook until fragrant, about 1 minute. Stir in sesame oil and pepper flakes. Pour mixture over broccoli and toss well. Let sit for at least 1 hour at room temperature, and up to 48 (chill it if you want to keep it for more than 2 hours). Adjust seasonings (it may need more salt) and serve.
Yield: 6 to 8 side-dish servings or more as an hors d’oeuvre.
Published: February 20, 2008
Time: 10 minutes, plus 1 hour marinating
1 1/2 teaspoons red wine vinegar
1 teaspoon kosher salt, more to taste
2 heads broccoli, 1 pound each, cut into bite-size florets
3/4 cup extra virgin olive oil
4 fat garlic cloves, minced
2 teaspoons cumin seeds
2 teaspoons roasted (Asian) sesame oil
Large pinch crushed red pepper flakes.
1. In a large bowl, stir together the vinegar and salt. Add broccoli and toss to combine.
2. In a large skillet, heat olive oil until hot, but not smoking. Add garlic and cumin and cook until fragrant, about 1 minute. Stir in sesame oil and pepper flakes. Pour mixture over broccoli and toss well. Let sit for at least 1 hour at room temperature, and up to 48 (chill it if you want to keep it for more than 2 hours). Adjust seasonings (it may need more salt) and serve.
Yield: 6 to 8 side-dish servings or more as an hors d’oeuvre.
oops: parboiled rice correction
Recipe: Parboiled Brown Rice
Published: February 20, 2008
Time: 20 minutes
1 tablespoon salt
1 cup long- or short-grain brown rice.
In a large pot, bring to a boil 2 to 3 cups of water and the salt. Add rice and boil for about 15 minutes, stirring occasionally. Drain. Refrigerate if it will be more than a couple of hours before you use it.
Yield: 1 1/2 to 2 cups.
Published: February 20, 2008
Time: 20 minutes
1 tablespoon salt
1 cup long- or short-grain brown rice.
In a large pot, bring to a boil 2 to 3 cups of water and the salt. Add rice and boil for about 15 minutes, stirring occasionally. Drain. Refrigerate if it will be more than a couple of hours before you use it.
Yield: 1 1/2 to 2 cups.
easy cheesy cheap good
Recipe: Rice With Cheese
Published: February 20, 2008
Time: 30 minutes
Salt
1 1/2 to 2 cups parboiled short-grain brown rice (see recipe)
3 tablespoons butter
1/2 cup grated fontina or other good semisoft cheese
Freshly grated Parmesan cheese
Freshly ground black pepper.
1. Bring a pot of water to a boil and salt it as you would to cook pasta. Add rice and stir. When water returns to a boil, lower heat and simmer rice until tender but not mushy, about 15 minutes. Drain.
2. Put butter in a saucepan large enough to hold rice and turn heat to medium. When butter melts and just begins to turn brown, add rice and toss together. Stir in fontina, then a handful of Parmesan, along with salt and pepper. Serve, passing more Parmesan at the table.
Yield: 4 servings.
Published: February 20, 2008
Time: 30 minutes
Salt
1 1/2 to 2 cups parboiled short-grain brown rice (see recipe)
3 tablespoons butter
1/2 cup grated fontina or other good semisoft cheese
Freshly grated Parmesan cheese
Freshly ground black pepper.
1. Bring a pot of water to a boil and salt it as you would to cook pasta. Add rice and stir. When water returns to a boil, lower heat and simmer rice until tender but not mushy, about 15 minutes. Drain.
2. Put butter in a saucepan large enough to hold rice and turn heat to medium. When butter melts and just begins to turn brown, add rice and toss together. Stir in fontina, then a handful of Parmesan, along with salt and pepper. Serve, passing more Parmesan at the table.
Yield: 4 servings.
shrimp jabalaya from nyt
Recipe: Shrimp Jambalaya
Published: February 20, 2008
Time: About 1 hour
1/4 cup extra virgin olive oil
2 cups diced onions
2 cups diced bell pepper, preferably red or yellow
1/2 cup chopped ham (optional)
Salt and black pepper
1 1/2 to 2 cups parboiled long-grain brown rice (cover rice 1" or more and boil till water disappears and steam holes appear, 30-45 min)
2 tablespoons chopped garlic
1/2 teaspoon cayenne, or to taste
Several sprigs fresh thyme
2 cups peeled, seeded and chopped tomatoes (canned are fine; drain first)
3 to 4 cups shrimp stock, other stock or water
2 pounds shrimp, peeled (and deveined, if you like) and cut into pieces if very large
1/2 cup chopped fresh parsley leaves or sliced scallions (or both), for garnish.
1. Put olive oil in a medium casserole over medium heat. Add onions, bell pepper and ham, if using. Sprinkle with salt and pepper. Cook, stirring occasionally, until onions soften and everything begins to brown, about 10 minutes.
2. Add rice, garlic, cayenne and thyme, and stir for about 1 minute. Add tomatoes and cook, stirring, for 5 minutes, or until tomatoes begin to break up.
3. Stir in stock. Bring to a boil, turn heat to medium and cook, uncovered, about 20 minutes, stirring occasionally, until rice is tender, adding liquid if necessary. Rice should be tender, not soupy.
4. Add shrimp and stir with a fork. Cook 2 to 3 minutes, then cover and let rest for 10 to 20 minutes. Garnish as you like and serve.
Yield: 6 to 8 servings.
Published: February 20, 2008
Time: About 1 hour
1/4 cup extra virgin olive oil
2 cups diced onions
2 cups diced bell pepper, preferably red or yellow
1/2 cup chopped ham (optional)
Salt and black pepper
1 1/2 to 2 cups parboiled long-grain brown rice (cover rice 1" or more and boil till water disappears and steam holes appear, 30-45 min)
2 tablespoons chopped garlic
1/2 teaspoon cayenne, or to taste
Several sprigs fresh thyme
2 cups peeled, seeded and chopped tomatoes (canned are fine; drain first)
3 to 4 cups shrimp stock, other stock or water
2 pounds shrimp, peeled (and deveined, if you like) and cut into pieces if very large
1/2 cup chopped fresh parsley leaves or sliced scallions (or both), for garnish.
1. Put olive oil in a medium casserole over medium heat. Add onions, bell pepper and ham, if using. Sprinkle with salt and pepper. Cook, stirring occasionally, until onions soften and everything begins to brown, about 10 minutes.
2. Add rice, garlic, cayenne and thyme, and stir for about 1 minute. Add tomatoes and cook, stirring, for 5 minutes, or until tomatoes begin to break up.
3. Stir in stock. Bring to a boil, turn heat to medium and cook, uncovered, about 20 minutes, stirring occasionally, until rice is tender, adding liquid if necessary. Rice should be tender, not soupy.
4. Add shrimp and stir with a fork. Cook 2 to 3 minutes, then cover and let rest for 10 to 20 minutes. Garnish as you like and serve.
Yield: 6 to 8 servings.
looks good
Recipe: Chicken With Cinnamon and Dates
Published: February 20, 2008
Adapted from Kim Sunée
Time: 2 hours
1 tablespoon olive oil, plus 2 teaspoons
1/2 pound (about 2 links) merguez, spicy Italian or lamb sausage, cut in halves or thirds (casings removed, if desired)
6 to 8 skinless chicken thighs
1 1/4 teaspoons salt
3/4 teaspoon freshly ground black pepper
2 large onions, thinly sliced
1 tablespoon white wine, orange juice or water
3 garlic cloves, smashed and coarsely chopped
1 tablespoon grated fresh ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/2 teaspoon hot paprika
1 1/2 cups low-sodium chicken broth or water
1/2 cup fresh orange juice
About 1/3 cup golden raisins or currants
2 to 3 carrots, cut lengthwise and halved diagonally
12 to 15 pitted dates
1 large orange, cut into 8 wedges
2 to 3 tablespoons chopped fresh cilantro, plus additional for garnish
Pine nuts, for garnish.
1. Preheat oven to 350 degrees. Place a large Dutch oven (or skillet, if planning to bake in a tagine) over medium-high heat, and add 1 tablespoon olive oil. Add sausage and chicken, and sprinkle with half the salt and pepper. Brown about 5 minutes. Turn, sprinkle with remaining salt and pepper, and brown again about 5 minutes. Transfer to a plate or the bottom of a tagine.
2. Add 1 or 2 teaspoons olive oil to Dutch oven or skillet, as needed, and add onions. Sauté until onions are softened, about 5 minutes. Add wine, and stir, scraping bottom of pan. Add garlic, ginger, cinnamon, cumin and paprika, and stir until garlic and ginger are softened and fragrant, about 3 minutes. Stir in chicken broth, orange juice, raisins and carrots. Return chicken and sausage to pot, or pour onion-carrot mixture over the chicken and sausage in tagine. Add dates and orange wedges, and stir to mix.
3. Cover, and bake until chicken and carrots are fork-tender, about 1 1/2 hours. Taste, and adjust seasonings as needed. Garnish with cilantro and pine nuts. If desired, serve with hot buttered couscous and harissa paste, or chutney.
Yield: 6 to 8 servings.
Published: February 20, 2008
Adapted from Kim Sunée
Time: 2 hours
1 tablespoon olive oil, plus 2 teaspoons
1/2 pound (about 2 links) merguez, spicy Italian or lamb sausage, cut in halves or thirds (casings removed, if desired)
6 to 8 skinless chicken thighs
1 1/4 teaspoons salt
3/4 teaspoon freshly ground black pepper
2 large onions, thinly sliced
1 tablespoon white wine, orange juice or water
3 garlic cloves, smashed and coarsely chopped
1 tablespoon grated fresh ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/2 teaspoon hot paprika
1 1/2 cups low-sodium chicken broth or water
1/2 cup fresh orange juice
About 1/3 cup golden raisins or currants
2 to 3 carrots, cut lengthwise and halved diagonally
12 to 15 pitted dates
1 large orange, cut into 8 wedges
2 to 3 tablespoons chopped fresh cilantro, plus additional for garnish
Pine nuts, for garnish.
1. Preheat oven to 350 degrees. Place a large Dutch oven (or skillet, if planning to bake in a tagine) over medium-high heat, and add 1 tablespoon olive oil. Add sausage and chicken, and sprinkle with half the salt and pepper. Brown about 5 minutes. Turn, sprinkle with remaining salt and pepper, and brown again about 5 minutes. Transfer to a plate or the bottom of a tagine.
2. Add 1 or 2 teaspoons olive oil to Dutch oven or skillet, as needed, and add onions. Sauté until onions are softened, about 5 minutes. Add wine, and stir, scraping bottom of pan. Add garlic, ginger, cinnamon, cumin and paprika, and stir until garlic and ginger are softened and fragrant, about 3 minutes. Stir in chicken broth, orange juice, raisins and carrots. Return chicken and sausage to pot, or pour onion-carrot mixture over the chicken and sausage in tagine. Add dates and orange wedges, and stir to mix.
3. Cover, and bake until chicken and carrots are fork-tender, about 1 1/2 hours. Taste, and adjust seasonings as needed. Garnish with cilantro and pine nuts. If desired, serve with hot buttered couscous and harissa paste, or chutney.
Yield: 6 to 8 servings.
Saturday, February 09, 2008
Aztec Chicken
6 tablespoons (3/4 stick) chilled butter
3 tablespoons vegetable oil
1 large red onion, halved lengthwise, thinly sliced crosswise
1/2 yellow onion, thinly sliced
1 1/2 tablespoons sugar
3/4 cup Sherry wine vinegar
1 tablespoon coarse kosher salt
2 teaspoons ground cumin
1/4 teaspoon ground black pepper
6 boneless chicken breast halves with skin
4 teaspoons olive oil
4 garlic cloves, thinly sliced
1 large tomato, peeled, seeded, diced
1/4 cup coarsely chopped pitted oil-cured black olives
1/4 cup drained capers, rinsed
1/4 cup Sherry
1/3 cup low-salt chicken broth
1/4 cup fresh lime juice
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme
1 teaspoon minced fresh rosemary
1 ripe avocado, halved, pitted, peeled, cut into 1/2-inch cubes
Preparation
Melt 2 tablespoons butter with vegetable oil in heavy large skillet over medium-high heat. Add all onions; cook until deep brown, stirring often, about 8 minutes. Add sugar and sauté until sugar dissolves, about 1 minute. Add 1/2 cup vinegar; sauté until almost all liquid evaporates, about 1 minute. Transfer to small bowl.
Preheat oven to 200°F. Mix salt, 1/2 teaspoon cumin, and pepper in small bowl. Rub chicken breasts all over with spice mixture. Heat 2 teaspoons olive oil in heavy large skillet over medium-high heat; add chicken breasts, skin side down. Sauté until cooked through, about 4 minutes per side. Transfer chicken to baking sheet. Keep warm in oven.
Heat remaining 2 teaspoons olive oil in same skillet over medium heat. Add garlic and sauté 20 seconds. Add caramelized onions, 1/4 cup vinegar, tomato, olives, capers, and Sherry. Cook until liquid reduces slightly, stirring constantly, about 2 minutes. Stir in 1 1/2 teaspoons cumin, chicken broth, lime juice, sage, thyme, and rosemary. Add avocado; cook until sauce thickens, stirring constantly, about 3 minutes. Reduce heat to low. Add 4 tablespoons butter and stir until blended into sauce. Season with salt and pepper. Place 1 chicken breast on each of 6 plates; spoon sauce over.
3 tablespoons vegetable oil
1 large red onion, halved lengthwise, thinly sliced crosswise
1/2 yellow onion, thinly sliced
1 1/2 tablespoons sugar
3/4 cup Sherry wine vinegar
1 tablespoon coarse kosher salt
2 teaspoons ground cumin
1/4 teaspoon ground black pepper
6 boneless chicken breast halves with skin
4 teaspoons olive oil
4 garlic cloves, thinly sliced
1 large tomato, peeled, seeded, diced
1/4 cup coarsely chopped pitted oil-cured black olives
1/4 cup drained capers, rinsed
1/4 cup Sherry
1/3 cup low-salt chicken broth
1/4 cup fresh lime juice
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme
1 teaspoon minced fresh rosemary
1 ripe avocado, halved, pitted, peeled, cut into 1/2-inch cubes
Preparation
Melt 2 tablespoons butter with vegetable oil in heavy large skillet over medium-high heat. Add all onions; cook until deep brown, stirring often, about 8 minutes. Add sugar and sauté until sugar dissolves, about 1 minute. Add 1/2 cup vinegar; sauté until almost all liquid evaporates, about 1 minute. Transfer to small bowl.
Preheat oven to 200°F. Mix salt, 1/2 teaspoon cumin, and pepper in small bowl. Rub chicken breasts all over with spice mixture. Heat 2 teaspoons olive oil in heavy large skillet over medium-high heat; add chicken breasts, skin side down. Sauté until cooked through, about 4 minutes per side. Transfer chicken to baking sheet. Keep warm in oven.
Heat remaining 2 teaspoons olive oil in same skillet over medium heat. Add garlic and sauté 20 seconds. Add caramelized onions, 1/4 cup vinegar, tomato, olives, capers, and Sherry. Cook until liquid reduces slightly, stirring constantly, about 2 minutes. Stir in 1 1/2 teaspoons cumin, chicken broth, lime juice, sage, thyme, and rosemary. Add avocado; cook until sauce thickens, stirring constantly, about 3 minutes. Reduce heat to low. Add 4 tablespoons butter and stir until blended into sauce. Season with salt and pepper. Place 1 chicken breast on each of 6 plates; spoon sauce over.
Saturday, February 02, 2008
ppl of the lie, contd
6. MYLAI
Interesting prelude: Before exorcism fell into deserved ill-repute, exorcists were considered fairly low in Church hierarchy. And deservedly. It's easier to cast out demons from the truly evil than to discern and battle evil on the vestry, in the pews, on the street.
A. Crimes
Task Force Barker, on March 16, 1968, moved into MyLai, in Quang Ngai, in S Vietnam, searching to destroy Vietcong harbored by villagers. C (Charlie) Company of 1st Battalion, 20th Infantry, 11th Light Infantry Brigade moved in, discovering not a single combatant, but women, children and old men.
Five to six hundred were killed in a variety of ways. In huts, running away.
The largest casualties were in MyLai 4. The 1st Platoon, commanded by Lietenant Wm. Calley, killed 20 to 40 villagers at a time.
Perhaps only 50 people pulled triggers. Perhaps 500 knew within a week of the event, which lasted hour. Approx 200 witnesses, eventual charges to 25. Six went to trial. One was convicted: William J Calley, Jr.
Failure to report a crime is a crime. A helicopter pilot tried to stop the massacre, but after he radioed HQ and superiors, who seemed unconcerned, he gave up.
The public learned of MyLai a year later, March, 1969, from a man who had heard of the event, had written Congressmen three months after his return to civilian life.
The author, M Scott Peck, headed a committee of three psychologists commissioned by the Surgeon General of the Army to recommend research to prevent such behavior in future. Their recommendation was dismissed on the grounds that embarrassment would ensue.
B. Preface to group evil
oh my: Not My Job. Specialization leads to group behavior that excuses individuals because "it's not my job"? oh and then group pressure not to "tell" and mess with the group itself.
And then, there is the possibility that the men who observed, who participated were not aware they had committed a crime. they had not murdered.
C. Up the Ladder of Collective Responsibility
1. Stress effects
2. Group dependency on the leader
I cannot go on. It's time to stop.
Interesting prelude: Before exorcism fell into deserved ill-repute, exorcists were considered fairly low in Church hierarchy. And deservedly. It's easier to cast out demons from the truly evil than to discern and battle evil on the vestry, in the pews, on the street.
A. Crimes
Task Force Barker, on March 16, 1968, moved into MyLai, in Quang Ngai, in S Vietnam, searching to destroy Vietcong harbored by villagers. C (Charlie) Company of 1st Battalion, 20th Infantry, 11th Light Infantry Brigade moved in, discovering not a single combatant, but women, children and old men.
Five to six hundred were killed in a variety of ways. In huts, running away.
The largest casualties were in MyLai 4. The 1st Platoon, commanded by Lietenant Wm. Calley, killed 20 to 40 villagers at a time.
Perhaps only 50 people pulled triggers. Perhaps 500 knew within a week of the event, which lasted hour. Approx 200 witnesses, eventual charges to 25. Six went to trial. One was convicted: William J Calley, Jr.
Failure to report a crime is a crime. A helicopter pilot tried to stop the massacre, but after he radioed HQ and superiors, who seemed unconcerned, he gave up.
The public learned of MyLai a year later, March, 1969, from a man who had heard of the event, had written Congressmen three months after his return to civilian life.
The author, M Scott Peck, headed a committee of three psychologists commissioned by the Surgeon General of the Army to recommend research to prevent such behavior in future. Their recommendation was dismissed on the grounds that embarrassment would ensue.
B. Preface to group evil
oh my: Not My Job. Specialization leads to group behavior that excuses individuals because "it's not my job"? oh and then group pressure not to "tell" and mess with the group itself.
And then, there is the possibility that the men who observed, who participated were not aware they had committed a crime. they had not murdered.
C. Up the Ladder of Collective Responsibility
1. Stress effects
2. Group dependency on the leader
I cannot go on. It's time to stop.
people of the lie: the hope for healing...
5
A. Does dvl exist?
George and Charlene: tentatively
Reality of benign spirit, God
Reality of human evil
99% psychiatrists and most clergy do not believe in evil spirits
Evidence?
Literature often poor
Thoughtful writers state genuine possession is very rare
Two cases, few details
Malachi Martin's "Hostage to the Dvl"
B. Delta (Exorcism: Psychotherapy)
1. Conceptual frames of ref of Xianity and psychoanalysis
2. Use of power radically different
a. restraint of patient
b. teams used in exorcism
c. length of time for patient: "surgery" vs treatment
d. God and love
e. intensity
invasion, "rape", brainwashing
f. written informed consent
loss of freedom
appointed guardian's consent possibly (but impractical and improbable)
g. safeguards against power
1. videotape
2. authorization
3. love
h. possible failure (undocumented here)
1. strength of demon vs. person or team
2. will of person
i. risks
1. failure sickens person more
2. death
3. psychological effects on team and person
C. Diagnosis and Treatment
1. Diagnosis
a.Mental illness always present
Depression, hysteria...
b. Loneliness
c. Voices (after exorcism, gradually leave)
d. Victims of human evil
e. Deep hurt from those in guise of church with minor support from church
f. Struggle: best interests not being served; "partial" possession
g. Multiple personality disorder versus possession
h. Age of possession young
i. Potentially holy personalities?
2. Treatment
a. Deliverance. charismatic.
b. Evaluation
Stage 1: Pretense
Partial Penetration of pretense
c. Exorcism
Prayer. Ritual. Silence.
Emergence of demon: facial expressions, words, tones.
Expulsion: prayer, prayer, prayer. Crucifix. Free will necessary.
d. Continued psychoanalysis. Core personality is age of first possession.
3. Team
Victim's first true community.
"I suspect that when seven to ten people gather together at personal risk, motivated by love and healing, God will be there (as His Son assured He would) and that healing will occur" 199
D. Research and teaching
E. The Father of the Lie
Lucifer: Light Bearer. spiritual growth of humans through testing and temptation.
satan: Greek, adversary
devil and diabolic: Greek, "diabalein," to oppose.
God sent Christ to be an example of love and to teach love, more than test, superceding Lucifer; Antichrist.
God creates, not destroys. Free will (and sin?) are the price of love.
Satan has no power except in a human body
Only power is through belief in its lies.
Which reminds me of Glinda's words to the Wicked Witch of the West: "Ha ha ha ha ha! You have no power here. Begone! Before someone drops a house on you."
I am deeply intrigued with this book. Less interested (at least initially!) in possession and exorcism, but drawn to the title. Lies. and healing thereof.
A. Does dvl exist?
George and Charlene: tentatively
Reality of benign spirit, God
Reality of human evil
99% psychiatrists and most clergy do not believe in evil spirits
Evidence?
Literature often poor
Thoughtful writers state genuine possession is very rare
Two cases, few details
Malachi Martin's "Hostage to the Dvl"
B. Delta (Exorcism: Psychotherapy)
1. Conceptual frames of ref of Xianity and psychoanalysis
2. Use of power radically different
a. restraint of patient
b. teams used in exorcism
c. length of time for patient: "surgery" vs treatment
d. God and love
e. intensity
invasion, "rape", brainwashing
f. written informed consent
loss of freedom
appointed guardian's consent possibly (but impractical and improbable)
g. safeguards against power
1. videotape
2. authorization
3. love
h. possible failure (undocumented here)
1. strength of demon vs. person or team
2. will of person
i. risks
1. failure sickens person more
2. death
3. psychological effects on team and person
C. Diagnosis and Treatment
1. Diagnosis
a.Mental illness always present
Depression, hysteria...
b. Loneliness
c. Voices (after exorcism, gradually leave)
d. Victims of human evil
e. Deep hurt from those in guise of church with minor support from church
f. Struggle: best interests not being served; "partial" possession
g. Multiple personality disorder versus possession
h. Age of possession young
i. Potentially holy personalities?
2. Treatment
a. Deliverance. charismatic.
b. Evaluation
Stage 1: Pretense
Partial Penetration of pretense
c. Exorcism
Prayer. Ritual. Silence.
Emergence of demon: facial expressions, words, tones.
Expulsion: prayer, prayer, prayer. Crucifix. Free will necessary.
d. Continued psychoanalysis. Core personality is age of first possession.
3. Team
Victim's first true community.
"I suspect that when seven to ten people gather together at personal risk, motivated by love and healing, God will be there (as His Son assured He would) and that healing will occur" 199
D. Research and teaching
E. The Father of the Lie
Lucifer: Light Bearer. spiritual growth of humans through testing and temptation.
satan: Greek, adversary
devil and diabolic: Greek, "diabalein," to oppose.
God sent Christ to be an example of love and to teach love, more than test, superceding Lucifer; Antichrist.
God creates, not destroys. Free will (and sin?) are the price of love.
Satan has no power except in a human body
Only power is through belief in its lies.
Which reminds me of Glinda's words to the Wicked Witch of the West: "Ha ha ha ha ha! You have no power here. Begone! Before someone drops a house on you."
I am deeply intrigued with this book. Less interested (at least initially!) in possession and exorcism, but drawn to the title. Lies. and healing thereof.
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