Tag: Boba Fett

What’s for supper? Vol. 302: “Blueberry” is a complete sentence

Around 3:30 a.m., I thought of a really good joke to begin today’s post. I considered writing it down, but then I realized that it was so good, there was no way I would forget it. 

Welp. Here’s what we ate this week: 

SATURDAY
BLTs, Boba Fett cake

Saturday was Lucy’s birthday. She frolicked at the beach and came home to have BLTs. If you are wondering what it looks like when you slowly and methodically burn five entire pounds of bacon, wonder no more. 

Happily, the cake turned out better. When I asked what kind of cake she wanted, she just said “Boba Fett.” When I asked for more details, she said, “His slappable bald head,” which is a little strange, and I may or may not take these lines out before I publish.  What I came up with is Boba Fett in his luxurious bacta tank/Polynesian spa. You guys, I spend way too much time online.

But check out this cake:

It is made of one flat, rectangular cake for the base, one cake baked in a loaf pan for the tanks, and for the rounded end pieces, a small circular cake baked in a glass dish in the microwave (which I only recently found out you can do) and cut in half. A microwaved cake turns out rather dry, but if you need a cake in a particular shape and you don’t have an oven-safe pan in that shape, this could be your solution. 

I used gum paste for Mr. F

and for a few of the trimmings on his tank, with some chocolate details dabbed on, and the rest is frosting from a can and melted candy wafers piped with a sandwich bag with a hole bitten in one corner, I mean hygienically cut with scissors that I can easily find. 

Lots of toothpicks in there. Gum paste dries fairly quickly, and you can fix mistakes somewhat by getting it wet and rubbing them out, but … only somewhat. Not my favorite medium. I only got it because it was a dollar cheaper than fondant.

But this is one of the few times a cake turned out exactly like the picture in my head. (In my head, I also only have butter knives, baggies, and toothpicks to work with.) 

I briefly considered making some kind of transparent lid, or even a shaped dome of “water” to shield Mr. Fett’s modesty, and even went so far as to buy a package of unflavored gelatin, but I came to my senses in time. 

A success!

SUNDAY
Grilled ham and cheese, chips

Sunday I went shopping, and Elijah grilled the sandwiches for me. 

MONDAY
“Souvlaki,” dolmas, pita crackers and feta, cherries

Pork was very cheap this week, so I bought to large, boneless pork loins. What to do? I had written “Greek pork” on the menu, but I don’t really know what that is. I ended up cutting the pork into long, thin strips and marinating in for several hours in olive oil, lemon juice, white wine vinegar, garlic powder and oregano, and a big handful of lemon pepper seasoning. Then I threaded it on skewers and broiled it.

It was, as expected, okay, not amazing. I wish I had made some garlicky yogurt sauce. That would have made it delicious. It also would have been great grilled outside, which we can try some other day. 

I did have fun making stuffed grape leaves with Benny. The grape vine has ramped all over the side of the yard and the leaves are nice and juicy, so she went out and picked 40 or so. 

I boiled some water and poured it over the leaves and let them sit for two minutes, then drained the water and added ice water. Then we drained that, trimmed off the stems, and died the leaves off for stuffing. Fresh grape leaves are slightly rubbery, but have a mild but distinct tart taste, like wood sorrel. 

I know some people roll their dolmas with raw or perhaps sauteed rice, and let it cook entirely by steaming, but the house was already incredibly hot and steamy, and I didn’t want to have a pot on the stove for hours and hours. So I halfway cooked the rice, then added some chopped scallions, plenty of fresh mint leaves (also from the yard) chopped up, salt and pepper, and a squeeze of lemon juice. If you want a recipe for no-meat dolmas, here is one we kinda sorta followed, but not really. 

We lined the bottom of a heavy pot with about a dozen grape leaves to keep it all from sticking, and then we rolled the rest. You put the leaf on your work surface, bottom side up, points facing you, and put a heaping tablespoon or so of rice mixture in the middle. Fold in the sides, fold up the bottom, and roll it up as tightly as you can, from the points up.

This startlingly patriotic picture is brought to you by the fact that I wanted to put away the giant flag we hung up for the 4th of July, but it kept raining in between the searing heat waves, and I had to dry it somehow. 

It was, as I mentioned, very hot, and we were rushing a bit, so these are pretty sloppy, but they did hold together.

I added about a cup-and-a-half of water, a big slosh of olive oil, and a big squeeze of lemon juice on top, loosely covered it, and let it simmer for about 40 minutes. 

You’re supposed to eat them chilled or room temperature, but we ate them right out of the pot. I put out a plate of lemon wedges and squeezed that all over everything on my plate, including the cherries. 

 Again, it would have been really nice to have some yogurt sauce, but with the crackers and cheese and cherries, it made a very pleasant summer meal.  Corrie said, “Mama’s really outdone herself this time!”

TUESDAY
Shepherd’s pie

I had to go out of town on Tuesday, and Elijah volunteered to make something he’s apparently been craving: Shepherd’s pie. His version uses mixed frozen vegetables, condensed cream of mushroom soup, and Worcestershire sauce, and he sprinkled cheddar cheese on top of the potatoes, and added chopped bacon in with the ground beef. 

If you take your left hand and stretch it out as far as it will go, and then hold it there and take your right hand, and stretch it out as far as it will go in the other direction, that’s how much shepherd’s pie I ate. 

WEDNESDAY
Chicken thighs, cherry tomatoes, peppers, and onions tray bake

Wednesday continued extremely hot, and I just gave up trying to get anything done, and took the little girls to the pond. Wonderful, wonderful, cool, cool pond. 

My original plan had been this recipe from Sip and Feast, but there was no fennel to be found at the store, and I certainly didn’t feel like de-boning anything, so I just put the chicken thighs on a pan, sprinkled cherry tomatoes in between them, threw some chopped Bell peppers and red onions in there, drizzled it all with olive oil, sprinkled it heavily with salt, pepper, garlic powder, and oregano, and cooked it in a hot oven until the chicken was done. 

Not sophisticated or dazzling, but it was fine. I do love blistering hot cherry tomatoes. 

THURSDAY
Spiedies

Oh look, another sand worm, I mean boneless pork loin! I cut it into chunks and marinated it for several hours in a marinade of oil, lemon juice, wine vinegar, fresh mint, lots of crushed garlic, red pepper flakes, and a little sugar.

This is an actual recipe that you can follow, if you so desire.

Jump to Recipe

At dinner time, I spread it on a pan and broiled it

then served it on toasted rolls with mayonnaise, with chips and salsa and a big bowl of just plain blueberries, because it is July, and like my therapist is always saying, “Blueberries is a complete sentence.”

(Nobody is actually saying that.)

A slightly weird but not bad meal.  People went to Burger King anyway, but I take comfort in the fact that this is not actually a reflection on my cooking; it was done solely to hurt my feelings. And it worked! 

FRIDAY
Bag o’ tentacles lo mein 

This “mixed seafood” lo mein turned out really well last time, so I got the pouch of frozen ocean misc. from Aldi again.

Here’s my lo mein recipe:
Jump to Recipe

Pretty sure there is some tuna in the cabinets for people who don’t like it when their dinner waves at them. They have no idea how easy they’re getting. Off. Gosh, I cannot get that sentence to work out right. Well, goodbye. 

5 from 1 vote
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pork spiedies (can use marinade for shish kebob)

Ingredients

  • 1 cup veg or olive oil
  • 1/4 cup lemon juice
  • 1/2 cup red or white wine vinegar
  • 4 tsp red pepper flakes
  • 2 Tbsp sugar
  • 1 cup fresh mint, chopped
  • 8-10 cloves garlic, crushed
  • 4-5 lbs boneless pork, cubed
  • peppers, onions, mushrooms, tomatoes, cut into chunks

Instructions

  1. Mix together all marinade ingredients. 

    Mix up with cubed pork, cover, and marinate for several hours or overnight. 

    Best cooked over hot coals on the grill on skewers with vegetables. Can also spread in a shallow pan with veg and broil under a hot broiler.

    Serve in sandwiches or with rice. 

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basic lo mein

Ingredients

for the sauce

  • 1 cup soy sauce
  • 5 tsp sesame oil
  • 5 tsp sugar

for the rest

  • 32 oz uncooked noodles
  • sesame oil for cooking
  • add-ins (vegetables sliced thin or chopped small, shrimp, chicken, etc.)
  • 2/3 cup rice vinegar (or mirin, which will make it sweeter)

Instructions

  1. Mix together the sauce ingredients and set aside.

  2. Boil the noodles until slightly underdone. Drain and set aside.

  3. Heat up a pan, add some sesame oil for cooking, and quickly cook your vegetables or whatever add-ins you have chosen.

  4. Add the mirin to the pan and deglaze it.

  5. Add the cooked noodles in, and stir to combine. Add the sauce and stir to combine.

Some great TV and books we’re enjoying lately

Lots of variety here! 

Here’s what we’re reading: 

Our current read-aloud book for the little kids (ages 6 and 10) is Howl’s Moving Castle by Diana Wynne Jones. 

I haven’t ever seen the movie, but have heard that the movie and book are both good, but quite different. I’m enjoying the book a lot. It’s weird and entertaining, and reads aloud very well. It’s easy to get the tone of voice right in dialogue without having to read ahead, and there is plenty of variety in the sentence structure, which I always appreciate when reading aloud. It gives some clues to the characters’ interior lives, without overexplaining; and the storytelling is so deft, it helps you accept some really outlandish situations without blinking.  My only quibble is that the chapters are different lengths, which can be frustrating when we only have a certain amount of time allotted to read. 

Also reading Christopher West’s Theology of the Body for Beginners to the middle kids (ages 12, 14, 16, and 17).

I wouldn’t say they’re enjoying it, exactly, but I chose it so at least we would have some kind of common vocabulary, and then if they want to disagree with me (or if I want to disagree with West, which I’m not ruling out), at least we could have somewhere to start. I don’t know. The world has gotten very strange very quickly and I have no idea what to do about it. I know there are issues with Christopher West, but it’s pretty solid so far, and the kids have moved from snarky to reluctantly interested. I just don’t want them to grow up thinking that the Church’s main teaching is “Adam and Eve, sex bad, be careful, marriage, the end.” 

This is what we are doing, by the way, rather than the parish whole-family religious education program. (We also send them to Dead Theologian’s Society, but we’ve been skipping because it includes a meal, and it omicron time.) Between covid and who knows what else, our parish stopped doing individual religious education classes and started this thing where I guess the whole family goes in together, and then you have to go home and teach your own kids anyway? Which sounds like the worst of both worlds. So we’re just doing this, and also:

Damien is reading St. Patrick’s Summer by Marigold Hunt to the younger kids (Benny did her first confession, first communion, and confirmation last year, but Corrie hasn’t done any of that yet).

I read this to the older kids when they were younger and remember liking it a lot — it’s a catechism told through a story, where a couple of 20th century kids meet St. Patrick and some other spiritual figures — but Damien says the content is good, but he’s finding the style hard to read. I think we were homeschooling when we read it, and probably just had a wider tolerance for weird books. Anyway, I recommend it for people who are looking for a solid catechism but maybe don’t want to go the Baltimore Catechism route for whatever reason. It has really good stuff about doctrine, like the trinity, etc., that many adults probably missed learning. I remember it as being fairly winsome in tone, definitely not preachy, but surprisingly natural in the way it conveyed doctrine through dialogue. 

On my own, I’m reading Piranesi by Susanna Clark, which I got for Christmas, and I’m enjoying immensely.

It’s wonderful to read a book that’s been written so deliberately. I’m constantly astonished at how carelessly so many popular books are written. Like, the story is interesting and the characters are fine, but the author doesn’t seem to have gone to any trouble over the writing itself? Even though they are an author?? I don’t think we should put up with this. 

Anyway, Piranesi is wonderfully engaging and fascinating and I have no idea whatsoever what is going to happen, and I can’t wait to find out. 

Also reading Midnight Is a Place by Joan Aiken. 

Joan Aiken is always worth reading. Never writes down to kids, but knows what kinds of things are important to kids. This is not actually one of my favorites — there are too many characters, and I’m finding the action a tiny bit confusing — but it’s got lots of adventure, appealing characters, pathos, comedy, an excellent sense of place, and a bit of social conscience, all of which are Aiken trademarks. 

This one is about a young lonely teenage boy growing up lonely in a decrepit mansion as the ward of a titan of industry. He longs for a friend and is dismayed to find himself instead put in charge of a little French girl. The two of them get swept up in an intrigue in the streets of the Industrial Revolution slums of the hellish city of Blastburn. The book includes a lot of peril and the death of children, so may not be appropriate for sensitive young readers. 

Lately we’ve been watching:

The Book of Boba Fett on Disney+

I’ve been hearing a lot of belly-aching about this show, and the arguments against never strike me as critiques of the actual work, but more that the show didn’t fulfill the particular desires that happened to reside in that particular viewer’s psyche. It’s possible I just have the right combination of fondness for Star Wars and ignorance of the lore minutiae, but I’m finding it to be the most entertaining thing I’ve watched in ages. I do think it stands up on its own as a cinematic spectacle and on its own narrative integrity. It’s not groundbreaking, and it’s not supposed to be. It’s well-known that the original Star Wars trilogy was a space western. The Mandalorian and now Boba Fett really bring that out of the realm of suggestion and right up to the surface. It may as well be a John Ford movie, just transplanted. I just about lost my mind when the train showed up in episode 2. So beautifully shot, and thrilling! People said it was boring, and I just don’t understand what they were watching. It’s exciting! It’s beautiful! It has monsters! And trains! And a good-bad man that you come to understand more and more as the show goes on. I’ll watch that story again, why not. It doesn’t hurt that my kids keep shrieking with joy as little obscure references and inside jokes keep turning up (and going over my head).

One essay complained about the exploitation of the story of the Tusken Raiders. It said that, while previous Star Wars movies were clearly written by the victors, portraying the tribe as witless savages, Boba Fett gives them the space to be revealed as a true culture with a backstory and a grievance which explains why they’re so aggressive — but then it obliterates them offscreen once they perform the service of giving Boba Fett some character development. And that’s true! But I’m not sure why it’s a problem! This is the kind of thing that happens all the time in a John Ford western, and I think people just need to watch more of them. Start with The Searchers and relax your ass.  

We’re also watching I, Claudius again. The 1976 BBC series based on the historical novels by Robert Graves.

I did read the book a long time ago, but I really don’t remember it, so I can’t say how faithful the series is, but it has won numerous awards. It’s rather dated and very British in some ways, but once you get going, it’s gripping. I mean how could it not be! It’s told from the point of view of the emperor Claudius at the end of his life, putting together his autobiography and his horrible family history. Lots of poisoning, orgies, and intrigue, betrayal, heartbreak, oracles, and people deciding just how many compromises they can stand to make. I’m not great at following all the ins and outs of the politics, but it doesn’t really matter. You just have to understand which people will do anything for power, and see everyone else eventually get squished. Lots of great acting, spectacular costumes, so sad and funny and terrifying. (Tony Soprano’s mother Livia is clearly a nod to the uber-ambitious wife of emperor Augustus.) I recall it has some very grim and gory stuff further on with Caligula, so viewer beware.

We’re watching this series on disc, but you can stream it in a few places (nowhere free currently, unfortunately).

And, for something totally different, we’re watching The Great British Baking Show, season 9, on Netflix.

We’re only about three or four episodes in, so please don’t tell me who wins! We finished up the previous season, and it was just delightful. Stressful! Always surprisingly stressful. But overall a lovely show, structured very differently from any American reality show. 

It starts out with 12 amateur (but extremely good) bakers who have to produce a series of pastries and other baked goods. Sometimes they have a chance to practice and develop their recipe ahead of time; sometimes the assignment is a complete surprise, they’ve never heard of it, and the recipes are vague and unhelpful. Sometimes they have to make a dozen, identical pieces of some relatively simple sweet; sometimes they’re expected to produce outlandish, elaborate edible projects like chandeliers or childhood toys that you can really play with. One baker is eliminated each week, so you really get to know them over the course of the show, and they each bring in their own traditions, ethnic backgrounds, aesthetic preferences, and neurosis. They do a great job of choosing a variety of contestants with different strengths and weaknesses and different kinds of appeal. They encourage and sometimes even help each other, and although the judges are sometimes stern and the pressure is intense, this isn’t a cruel show. We save it for Sundays, because it’s so pleasant and I don’t want to wear it out. 

They include short bits where the judges horse around with each other and do stupid little gimmicky jokes, and these are lame, but not too intrusive, and they focus mainly on the bakers and the baking. It’s all done outdoors under a giant tent, and the setting is breathtakingly lovely. (And yes, one of the hosts is the guy who plays Richmond on The IT Crowd.)

Listening to:

I’m not listening to anything! I have nothing. I’m listening to the dog making glorping noises with his stupid loose face and I’m going to lose my mind. What are you listening to?