Easter Victory

Spring is on my mind, and although Easter was a few weeks ago, here is a poem I recently wrote to help us reflect on Easter once again.

lilies in bloom


A colt emerges from the barn
Playfully on this early morn
In the month of May.
He leaps, he trots, he kicks the air.
He finds his mom, a brownish mare,
Feeding on the hay

I pass the colt while on a ride,
And thoughts of Him who for me died
Fill my heart and soul.
He rode a colt like this through town,
Palm branches raised, some on the ground,
Onward to a goal.

A substitutionary plan:
Shed blood poured out for every man.
Battle lines are drawn.
His body wrapped and then entombed,
Three days hence the lilies bloomed…
Jesus Christ had won.


Maternal Instinct

boarMaternal Instinct

By Patrick Fitzpatrick 2001

An approaching stranger,

A cornered beast that senses danger.



Valiantly sheltering her baby boar

Who bravely bears a festering sore.

An approaching stranger

A cornered beast that senses danger.

Syringe in hand to vaccinate,

A rope in hand to separate

Maternal instinct from the baby boar.


That’s me as a child in the top left.  My older brother (on the right) and I were often mistaken for twins.Fitz Family 1975_editedWe are in the Advent Season, and the word “anticipation” seems like an appropriate word to describe how I feel about the approach of Christmas.

Saints of old, by faith, anticipated the coming of Christ on that first Christmas. Simeon, for example, rested on the promise God had made him that he would not see death until he had gazed into the eyes of his savior (Luke 2:25-32).

As a child, my parents required that my siblings and I complete two things before we could officially start the celebrations on Christmas morn.  We had to feed and water our horses, and then we had to eat our entire breakfast.  We did horse chores and ate breakfast every day, so it shouldn’t have been that big a deal for us to complete these activities on Christmas morning, but the anticipation for Christmas celebrations and gift-giving was at such a high note on Christmas mornings that both of these tasks seemed overwhelming.

When my older brother was 13 and I was 12 we hatched a brilliant plan.  We decided to wake up super early on Christmas morning, feed the horses, and then sneak back into bed for more sleep.  We laughed with delight at the thought of being able to say triumphantly to our parents “We’ve already fed the horses” in response to their demands that we complete our chores before opening presents.

We set our alarm for 3:00AM.

When it beeped we donned our winter clothes and snuck out of the house undetected.  We breathed in the clean, cold Michigan air as we made tracks in the snow all the way down to the horse barn. We giggled with anticipation.  There was a lightness to our steps and to the work as well as we broke the ice out of the buckets, refilled them with fresh water in the pump house, and then stuffed each horse’s trough with hay and oats.

In less than thirty minutes we were walking back up to the house.  Our spirits were high.  We were on course to pull off our biggest Christmas victory until, to our horrors, we discovered that we had locked ourselves out of the house!

We thought about going back to the barn – to try to get some sleep in the hay loft.  We debated this option for another thirty minutes, but with temperatures well below freezing we decided in the end to ring the doorbell.

Our father woke to the sound of the doorbell. He was at the front door in a flash, and when we identified ourselves he opened the door, let us in, and then read us the riot act.

We sabotaged our grand plan and, I am sure, caused my father undue stress.  In the end, though, we all had a good laugh about it.

I am reminded each Christmas of this silly story. It remains a wonderful memory of my own Christmas anticipation. Years have passed since that Christmas morning. I am now a father of five and a grandfather as well.

Even though I am much older, celebrating Christmas hasn’t gotten older. 

Remembering this story also makes me thankful that the Christmas plan God hatched before the foundations of the world was perfect and perfectly executed.  It might appear as if things didn’t go as planned when we recall that there was no room in the inn, Mary’s fiancee almost put her away privately, King Herod ordered that all Bethlehem boys under the age of two be put to death, and Jesus and his parents had to flee to Egypt. While the nativity story may seem chaotic and full of mistakes, God was not surprised, and many of these events were foretold in ancient prophecies.

There were no locked doors in God’s Christmas plan!

According to God’s plan, Jesus made himself nothing by taking the very nature of a servant, being made in human likeness. And being found in appearance as a man, he humbled himself by becoming obedient to death—even death on a cross (Philippians 2).  

Thankfully, Jesus’s time on earth didn’t end with His death on a cross either. Instead, he defeated death and, through the power of God, was resurrected.  Because He lives we can know the same abundant and everlasting life by putting our trust in Him.

Praise God for His perfect plan!


prince and pauper

In Mark Twain’s The Prince and the Pauper, Prince Edward meets Tom Canty, the youngest son of a poor and abusive father. The two boys look identical, so Edward insists they switch places.  After leaving the palace, Edward experiences the harsh world of poverty and other cruelties for the first time in his life. He declares to some that he is the prince, and they mock him. Later, Edward was a merciful king due to his experiences while living on the streets.

This story shares similarities with Jesus Christ’s incarnation.  Jesus left heaven to wear the costume of humanity. He humbled himself and gained experiential knowledge as a human.  When he spoke of his royal heritage – his deity – most people mocked him or condemned him for speaking blasphemy.

Hebrews 4:15 says “…we do not have a high priest who is unable to empathize with our weaknesses, but we have one who has been tempted in every way, just as we are, yet he did not sin.”  Jesus’s eternal ministry as our high priest was positively impacted through his human experiences.

Philippians 2:1-6 is a favorite Christmas passage of mine.  Here Paul gives us a beautiful picture of Jesus Christ’s Christmas love.  He also uses Christ’s incarnation to illustrate for us how we, in humility, should value others above ourselves. Jesus willingly laid down his glory in order to redeem a fallen world.  He submitted to God’s will rather than give in to his own desires, and he did this because he loves us. This is mind boggling in so many ways. Our creator willingly wrapped himself in flesh and subjected himself to every human temptation and struggle.

We may never fully grasp Christ’s love for us, but God wants us to have his same attitude.  He wants us to embrace humility as a virtue, considering others as more important than ourselves. We are children of the king, our sins are forgiven, our eternity is secure, and we have constant access to God through prayer.  It is easy for us to rest in our royal position as children of God. Instead, in our relationships with one another, we need to have Jesus Christ’s attitude – in humility, considering others above ourselves.

Can you imagine the impact embracing this attitude would be in our marriages, our parenting, and in each of our relationships? We live in a “me first” world, and God is asking us to forsake the “me first” mentality just as Jesus did.  We need his help to do so, and he is right here waiting and eager to empower us to do this to his glory and for the sake of his kingdom.




5,000 pieces of gray on gray,

Edges and corners mixed in the fray,

Glimpses of cardboard elephants

As they stampede through the chain link fence

Crushing the moss and the fern fronds

On their way to feeding grounds at dawn.


puzzles picture

5,000 pieces of gray on gray,

Edges and corners mixed in the fray,

Shaken and poured onto Grandma’s card table.

Blowing coal dust off the cardboard box label.

A basement hobby of endless delight,

I’m hoping the next piece that’s found is just right.



I have never blogged about my culinary delights, but at the top of that list would be the joys I experience working with venison.  This past archery hunting season I was blessed to take six deer in the state of Pennsylvania with my compound bow.  I processed all of these deer myself in my garage much to the chagrin of my wife and to the delight of my nine-year-old daughter. I converted most of the roasts and hearts into thinly sliced, smoked pastrami and whole meat jerky, and I joined forces with a friend and hunting buddy who experienced the same amount of archery success to make over 200 lbs of various sausages: Lebanon bologna (a sweet, fermented bologna), processed jerky, sun-dried tomato and mozzarella summer sausage, pepper and garlic summer sausage (with and without heat-tolerant cheddar cheese), jalapeno cheddar summer sausage, pepperoni, a variety of flavored summer snack sticks, 80 lbs of venison bacon, and on and on.  I purposefully kept every shank out of the mix, because this has to be my favorite cut of venison when braised and slow cooked.  And, of course, I reserved every back-strap, tenderloin, and hidden tenderloin for meals like the one I enjoyed today for brunch.

If your mouth is watering from the paragraph above, let me walk you through the steps I take when I pan fry a venison steak.  It is simple and easy to duplicate time and again, and I promise you this steak, when cooked properly, will melt in your mouth and bring as much or more delight as any choice cut of beef.

STEP ONE – Defrost the steak and salt

I let the meat sit with the salt on it for several hours in order to draw some of the blood out of the meat, but you can do this for six to eight hours if you want.  Before or after salting it, make sure that all visible fat and silver skin is removed from the surface of the steak.  I am meticulous about this when I am processing my meat, but not every butcher will be, and this is one of the many secrets to having venison that is not wild tasting.  I know this runs counter to how we prepare a good beef steak, since beef fat actually adds a pleasant taste to the meat.  Not so with venison, where leaving visible fat on the meat detracts from the taste.


STEP TWO – Braise the steak on all sides

Heat the frying pan on medium-high heat with olive oil.  When the oil is hot, braise the steak on all sides until you have a nice brown color on all sides.  This process  traps the juices in the steak and sets you up for an incredibly tasty experience later.


STEP THREE – Lower heat, add rosemary and butter

Lower the heat to medium, add rosemary (I have a bag of frozen, fresh rosemary from my herb garden that I use during the winter months!) and add a pad of real butter.  I immerse the rosemary in the melting butter and/or place it on the top of the steak, and then, for the remainder of the cooking time I spoon the melted butter onto the steak.  I occasionally turn the steak, constantly pouring the love, er…I mean the melting butter, onto the steak.  During this stage of the cook I have my meat thermometer handy, checking the internal temperature of the meat for the perfect medium rare.  I want the meat to reach an internal temperature of 135-140 degrees during this step in the process.

STEP FOUR – Allow the steak to rest

Remove the steak from the heat and allow it to rest for about five minutes.  During the resting stage the meat will continue to cook a little, reaching that perfect pink that you are after.  Today, during step four, I threw a few mushrooms into the butter/olive oil mix, kept the stove on medium, and sauteed up the mushrooms as a wonderful side to the steak.  At the same time I threw two eggs into another pan and cooked them over easy in olive oil.  I am a sucker for steak and eggs, and this, coupled with a hot cup of coffee was the perfect way to start my morning!


STEP FIVE:  Salt the steak to taste and enjoy!

If you have the opportunity to get some venison steaks, let me know how this recipe works for you!



Years ago, my biology students in a freshman class challenged me to write a poem about pandas while they cleaned up after a lab activity.  I had ten minutes, and they didn’t think I could do it.  This is the poem I came up with much to their delight.  The joke that forms the basis of this poem was written by someone else, and it was one I told occasionally. Putting it into a rhyme scheme in that short amount of time was still quite the fun challenge.



While dining in a restaurant eating Kung Pao so good,

And China’s best white rice with chop sticks made of wood,

A panda bear walks in sitting at his favorite table.

Before you stare in disbelief – this is definitely not a fable.

It’s as true as true can be from the beginning to the end.

I read it in an e-mail from a newfound cyber-friend.

The panda takes his seat, and he orders his normal fare:

Bamboo, steamed then sautéed, to give it quite a flair.

After eating the entire entree from the special panda menu,

He took the waiter’s check, withdrew a gun, and then, I hate to tell you,

He aims right at the waiter and pulls his trigger, “Bang,”

And runs like crazy out the door before the sirens sang.

Police run in and question me, and one reads through some books,

The Biology of Pandas – at least that’s how it looks.

The waiter’s girlfriend’s mother’s brother questions as he grieves.

But let’s face it – A panda always… ALWAYS

eats bamboo shoots and leaves.