Laudato Si Reflection
With Contributions by Fr. James DiLuzio, CSP, Team Member
IN THE NEWS: The Goal is Clear, the Efforts are Complicated
The lists of pros and cons of all Clean Energy bills are legion. Most positive initiatives require at least a 5-year plan and the most assertive result in huge amounts of state spending, raising taxes and utility bills – very unpopular incentives. The degree to which raising tax rates and utility costs correlate with Con Edison’s cost-and-profit ratios remains an important issue. Too often management’s employee pay-and-benefits policies become compromised when the cost of new initiatives skyrocket. All of these concerns are important. Still, ADVOCACY remains essential. We all are in this together, after all.
- Read this article from INSIDE CLIMATE NEWS and think through your own sense of pros-and-cons: https://insideclimatenews.org/news/23052026/new-york-governor-announces-climate-law-revisions/
- Any compromises come to mind? Call or write Governor Hochul with your ideas: https://www.governor.ny.gov/content/governor-contact-form
- An option for a little step forward: Are you aware of Con Edison’s SMART USAGE PROGRAM? The registration period began on May 1st and continues through September 2026.: https://www.coned.com/en/save-money/rebates-incentives-tax-credits/smart-usage-rewards-form
Utility Bill and Energy Savings you can try at home right now amid our fickle weather:
Too Cold outside? Keep your room temperature between 68 and 70 degrees, wear a sweater and slippers, enjoy some hot lemonade (avoid that extra spoonful of sugar) and get out your Christmas Carol Songbooks. Calisthenics also work.
Too Hot outside? Keep your air conditioner thermostat at 75 degrees, drink lots of iced beverages, try a cross-legged position on the floor (it’s cooler there!) and consider a return to the rosary!
No Sweat? No Way? What is your response? REPLY “No Sweat!” OR “No Way!” to us via [email protected]
That’s all you have to do and I’ll publish the results next week.
Back in June 2024, our Laudato Si Newsletter (Yes, we’ve been with you that long!) featured a Thermostat pledge – plus a Prayerful Meditation. Check it out!
“Who is willing to try to reduce your summer energy consumption by moving your air conditioning thermostat up 1, 2, 3, 4 or more degrees? Actually, this is a “retro” initiative. For those who are old enough, remember the Energy crisis in 1979 during the Carter Administration? President Carter invited Americans to keep their summer residence air conditioning units at 79 degrees Fahrenheit! There were similar crises under Nixon, Ford, and Bush administrations. We anticipate more to come. Drink plenty of ICE WATER!
If you are interested, PLEDGE to increase your summer apartment / house temperature by 2 or more degrees for one or more weeks this summer. Email Fr. James DiLuzio with your pledge noting your name and your summer thermostat goal. If substantial participants, I will post initials and average temperature in an upcoming eblast. Send your pledge to [email protected] (May 2026 UPDATE: Just reply “NO SWEAT!” or “No Way” and we’ll keep a tally!)
MEDITATION during the Summer Heat: Find a shady spot outdoors, or get a cool drink and/or a tall glass of ice water and pray Psalm 121 – one of my favorites:
Psalm 12 The Lord My Guardian
1I raise my eyes toward the mountains.]
From whence shall come my help?
2 My help comes from the Lord,
the maker of heaven and earth.
3 He will not allow your foot to slip;
or your guardian to sleep.
4 Behold, the guardian of Israel
never slumbers nor sleeps.
5 [c]The Lord is your guardian;
the Lord is your shade
at your right hand.
6 By day the sun will not strike you,
nor the moon by night.
7 The Lord will guard you from all evil;
he will guard your soul.
8 The Lord will guard your coming and going
both now and forever.
ALTERNATE MEDITATION during a surprising Summer Chill: Hot beverage and Psalm 19.
RECIPES FOR THE WEEK
Roasted Rhubarb. Ready In 25 min
Ingredients
Yield:About 2 cups
- 1 ¼ pounds rhubarb, trimmed and cut into 1-inch pieces (about 4 cups)
- ½ to ⅔ cup sugar
- 1 vanilla bean, halved lengthwise; 1 teaspoon cardamom pods; or 1 (1-inch) piece fresh ginger, sliced into coins, for flavoring (optional)
Preparation
Step 1: Heat oven to 400 degrees. Put the rhubarb, sugar and any optional flavoring in a 2-quart baking dish or a 9-by-13-inch pan, and toss well.
Step 2: Roast, tossing once or twice, until the sugar is dissolved and the rhubarb tender, 12 to 20 minutes.
Step 3: Serve warm, at room temperature or cold.
Notes from Chef Melissa Clark:
“Roasting rhubarb is an excellent way to cook the cut stalks. The steady heat helps the pieces keep their shape, softening them without causing them to fall apart. Cooked slowly in the oven, the stalks turn tender and compote-like. You can add sugar to taste, but keep in mind that rhubarb’s sweetness level varies widely. Forced rhubarb, typically available in winter and spring, has a rosier color and milder flavor, often needing less sugar. Traditional rhubarb, harvested in late spring and early summer, is sharper and may need a bit more. Add vanilla, spices or citrus zest if you’d like, or leave it plain, letting the bracing flavor of rhubarb shine. Serve roasted rhubarb doused in cream or spooned over ice cream or pound cake. It freezes well, too. Featured in: The Simple, Stunning Way to Level Up Breakfast (and Dessert)
“I vote for rhubarb crisp because it’s rhubarb season, and leftover fruit, crisp cold from the fridge and topped with yogurt, is an excellent thing to eat for breakfast all week long.
Rhubarb Crisp
By Mark Bittman Total Time 1 hour
Ingredients
Yield:6 to 8 servings
- 6 tablespoons cold butter, cut into small pieces, plus more for greasing pan
- 2 ½ to 3 pounds rhubarb, trimmed, tough strings removed, and cut into 1 ½-inch pieces (about 5 to 6 cups)
- ¼ cup white sugar
- 1 tablespoon orange or lemon juice
- 1 teaspoon orange or lemon zest
- ¾ cup brown sugar
- ½ cup all-purpose flour
- ½ teaspoon cinnamon, or to taste
- Pinch salt
- ½ cup rolled oats
- ½ cup pecans
Preparation
Step 1: Heat oven to 375 degrees. Grease an 8- or 9-inch square baking or gratin dish with a little butter. Toss rhubarb with white sugar, orange or lemon juice and zest, and spread in baking dish.
Step 2: Put the 6 tablespoons butter in a food processor along with brown sugar, flour, cinnamon and salt, and pulse for about 20 or 30 seconds, until it looks like small peas and just begins to clump together. Add oats and pecans and pulse just a few times to combine.
Step 3: Crumble the topping over rhubarb and bake until golden and beginning to brown, 45 to 50 minutes.
Anyone for TOFU?
Toasted Coconut Rice Salad
Ready In 45 min By Kayla Hoang in NYTIMES COOKING feature
Ingredients
Yield:4 to 6 servings
- 1 (14- to 16-ounce) block extra-firm tofu, drained
- 2 tablespoons canola or vegetable oil, divided
- 1 cup jasmine rice, rinsed and drained
- 2 tablespoons grated fresh ginger, from a 2- to 3-inch piece, divided
- Kosher salt, such as Diamond Crystal
- ¾ cup plus 2 tablespoons full-fat coconut milk, divided
- ⅓ cup plus 2 tablespoons ponzu, divided
- 1 tablespoon honey
- 2 to 3 teaspoons Sriracha
- 1 teaspoon grated garlic, from 1 large clove
- 2 ½ cups thinly sliced or shredded purple cabbage (about 7 ½ ounces)
- 2 scallions, thinly sliced (about ½ cup)
- ⅔ cup tightly packed cilantro leaves, chopped
- ⅔ cup roasted cashews (optional)
Preparation
Step 1: Cut the drained tofu into 1-inch cubes and arrange in an even layer over a clean kitchen towel or paper towel. Set aside.
Step 2: Heat 1 tablespoon oil in a large nonstick skillet with a lid over medium-high until hot, about 30 seconds. Add the rice and stir to coat in the oil. Toast the rice, stirring occasionally, until dry, fragrant and light golden (some golden brown spots are OK), about 5 minutes. Stir in 1 tablespoon ginger and ½ teaspoon salt.
Step 3: Carefully pour ¾ cup coconut milk and 1¼ cups water down the side of the skillet and give the pan a shake to submerge the rice. If not already boiling, bring to a boil. Cover the skillet, turn the heat down to low, and cook until the liquid is absorbed and the rice tender, 10 to 15 minutes. Turn off the heat and let steam, covered, 5 minutes more. Transfer the rice to a large bowl.
Step 4: While the rice cooks, in a medium bowl, toss the tofu with 2 tablespoons ponzu.
Step 5: In the same skillet, heat the remaining tablespoon oil over medium-high until shimmering, about 1 minute. Add the tofu in an even layer and cook until golden brown on the top and bottom, flipping halfway through, 3 to 4 minutes total. Add to the bowl with the rice.
Step 6: In the bowl that you used to toss the tofu, stir together the honey, Sriracha, grated garlic and the remaining tablespoon ginger, 2 tablespoons coconut milk and ⅓ cup ponzu.
Step 7: Add the dressing, cabbage and half of the scallions, cilantro and cashews (if using) to the bowl with the rice and toss until everything is well coated in the dressing. Top with the remaining scallions, cilantro and cashews.