I’m dashing out the door to go to a wedding in Atlanta this weekend (and a quick stop to see my family on our way south – I haven’t been home since July, and I miss them!), but here’s this week’s links. I think you’ll notice two themes: “slut-shaming” (look it up) and how to interpret the Bible well. I’m passionate about these topics, so this was a good reading week for me. I don’t have time to summarize all of these links, but do explore and enjoy!

Rachel Held Evan’s new book is out (I’m going to read it in the car – it arrived on Wednesday, but it’s been a crazy work week and I haven’t had a lot of mental space for reading. Which is also why the post on lust and modesty isn’t finished yet. Look for it on Monday!), and she’s getting a ton of attention online. To be honest, I felt a little skeptical about her premise (“a year of biblical w0manhood,” where she takes biblical teachings on womanhood as literally as possible for a whole year), but as I’m reading more about it and skimming bits of the book itself, I’m realizing that her methods are not so much a sarcastic jab at taking the Bible literally, and more of a sincere attempt to interpret the Bible with intellectual integrity. Which is always her biggest goal.

Related:

A lot of fantastic analysis is going on regarding why the complementarian men appear to feel threatened by RHE’s book (and the controversy over her use of the word “vagina” in it). Some are saying that this is “slut shaming” (a tactic to embarrass a woman who steps outside of social norms in order to force her to abide by them).

Even if it isn’t, there’s been some serious examples of real slut shaming recently:

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Unrelated and enjoyable:

Have a great weekend!


Tonight I made Kevin a Valentine’s Day dinner (belatedly). He loved it — I think the recipe speaks for itself.

Bacon Tenderloin with Bourbon Mushroom Sauce

Melt 3 T butter over medium high heat in a medium-sized frying pan.

Saute:

3/4 cup chopped mushrooms
1/2 cup chopped onion

When translucent, remove from pan. Set aside.

Prepare the tenderloin steak. Get cutlets or cut in rounds–I got mine at Aldi, pre-wrapped in bacon. Wrap in bacon strips (use toothpicks through the center if the bacon won’t stay wrapped). Rub with freshly ground pepper (1/4 tsp each). Grill (or fry in the same pan) at high heat until just seared. (I seared mine in the leftover grease from sauteing the onions and mushrooms)

Preheat oven to 350. Set cutlets in a baking dish and bake (covered in foil) for about 20 min.

When five minutes remain, add mushrooms back to pan at medium heat.

Add:

1 tsp minced garlic
1 tsp salt
1/2 tsp freshly ground pepper
1 T cornstarch

Stir in evenly. Then add:

1/2 cup Wild Turkey bourbon (or bourbon of your choice)

Allow to simmer at for about two minutes (or a little less, for more flavor). Then add 2/3 cup half and half and lower the heat. Simmer gently until the sauce is thick.

Remove steaks from oven when done to preference (less time if you prefer your meat rare–this cut of tenderloin lends itself especially well to a rarer doneness). Pour the sauce from the pan over the cutlets, serve hot.

I would pair this with mashed potatoes and broccoli, and a dry red wine.

[I wish I had taken pictures! I might go back and add some later.]