IS it Friday? Apparently it is Friday! Happy Friday. Today, the last kid has her last day of school (the other schools let out last month, last week, and earlier this week, respectively).
We’ve had hot, sunny weather all week, and countless numbers of ceremonies and little parties and I don’t even know what else, and I’ve been spending every spare minute working on the pool deck, and it just this minute started raining. Which is good, because I have been neglecting my garden in favor of working on the deck.
We had some quick but delicious meals this week, with a real summery feel to them. Here’s what we had:
SATURDAY
Saturday was Sophia’s graduation! Little Baby New Year, all done with high school.
Our first kid to graduate from Catholic high school. And that’s six out of ten kids done with high school!
After graduation she went to a friend’s party, and then we went out to eat, to the restaurant of her choice. Which was CHILI’S, because we have raised her right. Then we got ice cream, and I picked ginger ice cream, which is now on my list of things to make this summer. So refreshing. I want to make ginger ice cream with coconut, and mango ice cream with pecans, or some combination like that.
SUNDAY
Roast beef sandwiches with swiss and chimichurri
Sunday after Mass I made some chimichurri
Jump to Recipeand got started on the deck, and Damien cooked the roast beef. I attached three legs with carriage bolts on one side and screwed a big X, to reinforce it.
I didn’t bother trying to make the legs even because the ground is so uneven. Just literally leaning into that whole situation.
I’m using all salvaged wood, so a lot of the work is removing old nails and screws and extra bits of wood, and also I’m determined to do as much by myself as possible, so everything took a million billion years, and I truly don’t know what I’m doing, andI disturbed an awful lot of angry ants, so by the time it was dinner, boy oh boy, did that sandwich taste good.
Damien cooked the meat by seasoning it very heavily, like absolutely crusty, with salt, pepper, and garlic powder, and then he sears it in hot oil with a bunch of whole garlic cloves. Then he roasts it at 350 for about 45 minutes, and begins checking it for doneness. We like it quite rare, and it turned out juicy and tender and perfect.
The chimichurri was also excellent.
Jump to RecipeIt’s like the flavor equivalent of if a toddler who just took a bath and escapes from his mother and goes and rolls around in the newly-mowed grass, and it’s the best thing that ever happened to him.
MONDAY
Scrambled duck eggs with sausage on homemade biscuits
I prepped the biscuit dough in the morning, mixing the dry ingredients in one bowl, and the eggs and milk in another, and I shredded the butter on a box grater and then froze it. (If I’m going to make the dough right away, I freeze the butter first, and then grate it directly into the dry ingredients.)
Jump to RecipeSpent some more time on the deck, drilling out the holes for the leg bolts. I couldn’t put the legs on yet, because the deck still needed to be flipped, and I didn’t want it to be too heavy. I also worked on leveling out the ground to seat the post bases, close enough so you can jump off the deck into the pool, but not so close that it damages the pool.
As I dug and measured and dug again and measured again and cussed and dug, I started having some massive flashbacks of the neverending pool prep we did a few years ago, when we kept digging and digging, trying to find some magical, mystical strata of ground that was not rocky (so it wouldn’t ruin the pool floor) but level (so the pool wouldn’t tip over), and every time we removed a rock, it turned out to be a GIANT ENORMOUS BOULDER, and when we got it out, ope, look at that, the ground wasn’t level anymore. And we DID truck in sand to level it off, but somehow it wasn’t that simple, and I remember it taking something like seventeen years to finish. So that’s why I want to do the deck myself! Because if I’m gonna suffer, at least I’ll only have one person mad at me (myself).
So about half an hour before dinner I rushed in started sausages cooking, and threw the biscuit dough together, and baked twelve enormous biscuits. They turned out with a wonderful texture, just pillowy soft inside with a thin, crackly, buttery shell on the outside
but they tasted like straight baking soda. I have no idea what happened. Same recipe I always use. Is it because I broke up the assembly process? Is it because the butter was frozen? No idea. But I scrambled up a bunch of eggs and had the kids make orange juice, and it was a good enough meal.
After dinner I did get the kids to help me flip the deck over into the bases, and then while they held it, I attached the other three legs.
Not! Quite! Straight! But pretty close. And, unlike me, more stable than it looks.
TUESDAY
Tacos
Totally Unremarkable Tacos.
I took this picture of my taco resting on the arm of the living room chair, and you can see the piles of projects the kids brought home and boxes of miscellaneous stuff cleared out of the laundry room so Damien could work on the dryer and the living room not having been cleaned because I have been working on my deck and not yelling at people to clean more, and just THINGS AND STUFF EVERYWHERE. It’s fine. All manner of things shall be fine. But as you can see, it seemed like too much work to put salsa on. Startin to get a little tired.
WEDNESDAY
Italian sandwiches, chips, watermelon, birthday cake
Tuesday, Dora and her friend came over to belatedly celebrate her birthday. I scurried around getting the sharpest wood scraps out of the yard, and made a bunch of meat and cheese platters
and we had nice sandwiches
and Clara made a chocolate cake with cream cheese frosting. Sadly, she ran out of time and wasn’t able to complete her plan, which was to recreate the Carvel cake that Kelsey Grammar and Jenna order to pull the misspelled cake refund con. So the cake just said FRAJER and we all had to just sort of sit with our choices in life.
I heard it was delicious, though, unsurprisingly. Clara’s very good.
And if I may toot my own horn for a mo, I’m sometimes pretty good at buying birthday presents
It was a book from her childhood, which we have been trying to remember the name of for years and years and years.
It’s about an alligator, and whenever I described it, everyone always thought I was talking about Lyle Lyle Crocodile. No! Not Lyle! I know I sound like the guy who is convinced there is a little mouse with a big hat, and he goes very fast, but no, NOT Speedy Gonzales. He’s a mouse! Anyway, she liked her present. Phew.
I also did some laughably bad work on the deck, reinforcing the legs on the other long end
It was just one of those “all it has to do is not fall down” moments, and I think I arrived. The X I made on the first side has one plank on the inside of the legs crossing over the plank on the outside , but this second side of the deck is too close to the pool wall, so it had to — you know what, never mind. I’m the one who has to live with this; why should you get involved? It’s fine.
THURSDAY
Poke bowls, potstickers
Thursday I attached a ladder to the short end of the deck
and reinforced the legs a bit more, replaced a few planks on top, annnnd started removing the side of the existing lifeguard station thingy on the other short end, with the intent of making it all into one big deck. Which wasn’t the original plan, but what is, these days?
This may or may not work out. But it may! I added a fairly chimpy joist to join the two platforms, and now I need to buy some hardware to reinforce that, and then I can start adding to the floor, and putting up a railing.
I haven’t yet decided what to do with the one long end that you see when you look straight at the pool. I have some pallets I could just attach to it, to make it more finished, kinda like this, but two of them
Or I could just attach some kind of other wood. I’m really trying to use just salvaged wood and only buy hardware, so I dunno. I may just save it for another year. My plan is to build steps to replace the ladder next year, and I’m going to stain it when I’m done building this year.
Dinner was blessedly simple. I had remembered to take the ahi tuna out of the freezer in the morning, and although the cat did find it and start nefariously dragging it across the house like an absolute cartoon character, it was double bagged, so it survived. I started some good rice in the instant pot, got Clara to cut up a bunch of mangos, chopped up some sugar snap peas, and diced up some ahi tuna. So we had rice, tuna, mango, pea sprouts, sugar snap peas, and those spicy chili lime cashews from Aldi, and also the hot sweet Polynesian sauce from Aldi.
It was SO spicy, but incredibly tasty. What an entertaining treat this meal is. 100% mouth party time.
I wasn’t sure there would be enough food, so I grabbed a couple of bags of frozen potstickers from Alid and just boiled ’em. Everyone was pleased.
FRIDAY
Not actually sure
Last Friday (after I shared last week’s food post), I made lemon garlic shrimp on pasta, and it turned out spectacular.
I used this Sip and Feast recipe and I’m probably gonna make this exact thing again this Friday, because this time the other store had a sale on shrimp and I’m not made of stone. The recipe has a couple more steps than I would do if I were just throwing it together on intuition, but it’s totally worth it. Every flavor just popped right out, and the texture of the shrimp was absolutely perfect.
Sophia is talking about celebrating the honest-to-goodness start of summer by taking the other kids out for pizza, and if that doesn’t pan out, there is tuna in the house, so there will be something for every palate.
Oh, last Friday was also the feast of the Sacred Heart, so I also made something I’ve had my eye on for a while: Coeur à la Crème, following this recipe from Mon Petit Four. It was really quite easy, and I think I will make it every year for the solemnity. I need to work on the presentation, but I did achieve that Catholic What-The-Hell-Am-I-Actually-Eating feel.
and everybody thought it tasted good. I thought it would be like cheesecake, dense and heavy, with a light garnish of fruit, but it was actually kind of reversed: A thick, intense fruit compote on top of an airy, not-too-sweet creamy heart. Very pleasant.
I didn’t have blackberries the recipe called for, so instead I made a compote with about a pound of strawberries and a pint of blueberries, to which I added two or three tablespoons of sugar and two tablespoons of water.
I simmered it for a bit and mashed it from time to time, and then mixed in a good slug of lilac jelly; and then I spooned out some of the liquid and mixed it with a few tablespoons of cornstarch, and added that back into the sauce, cooked it for a bit longer, and then took it off the heat and let it cool until dessert time.
I don’t think I mentioned what the lilac syrup tastes like! It’s lovely. It does taste floral, but different from rosewater (which I don’t really like). It is sweet, of course, and a little bit citrusy, but not cloyingly sweet, and it just has a bright, lively but not too intense flavor, faintly like blueberry but brighter. I really like it, although it never completely gelled and is more like a very thick syrup than jelly. I think next year, I will put some of the lilac petals into the food processor and put them into the jelly, to give it a little more body.
Oh, so I made a double recipe of the cream part, and one was in a large silicone heart mold, lined with cheesecloth as the recipe suggested. The rest, I made in small heart molds sprayed with cooking spray, and they did not come out at all. We had to spoon them out. Lesson learned!
I also learned you can help your cream cheese achieve room temperature by not going shopping until the very last minute, and panicking a bit on the ride home
But like I said, it was hot and sunny!
And now, like I said, it is raining, so I can’t work on the deck, but can only sit here and think happily about not having to water my poor, neglected garden. I think I put 500 miles on the car this week, just to-and-fro-and-to-and-fro, and I’m so happy about today finally being the last day of school, you cannot imagine. I bought Corrie a wooden crow call for some reason, so we have that going for us.
While I have been doing my completely voluntary deck and bridge projects, Damien has been incredibly busy with far less glamorous projects: The dryer, of course, and his car, and my car, and Moe’s car, and Lena’s car, and now today the dishwasher, and I’m almost certainly forgetting some stuff. The things that man has taught himself how to do just blows my mind. Somebody should make him some shrimp, at the very least.
Chimichurri
Dipping sauce, marinade, you name it
Ingredients
- 2 cups curly parsley
- 1 cup Italian parsley
- 1/4 cup dried oregano (or fresh if you have it)
- 1 Tbsp red pepper flakes
- 2 Tbsp minced garlic
- 1 tsp pepper
- 1/2 tsp salt
- 1/4 cup red wine vinegar
- 1 cup olive oil
Instructions
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Put all ingredients except olive oil in food processor. Whir until it's blended but a little chunky.
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Slowly pour olive oil in while continuing to blend.
moron biscuits
Because I've been trying all my life to make nice biscuits and I was too much of a moron, until I discovered this recipe. It has egg and cream of tartar, which is weird, but they come out great every time. Flaky little crust, lovely, lofty insides, rich, buttery taste.
Ingredients
- 6 cups flour
- 6 Tbsp sugar
- 1 tsp salt
- 2 Tbsp + 2 tsp baking powder
- 1 tsp cream of tartar
- 1-1/2 cups (3 sticks) butter, chilled
- 2 eggs
- 2 cups milk
Instructions
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Preheat oven to 450.
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In a bowl, combine the flour, sugar, salt, baking powder, and cream of tartar.
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Grate the chilled butter with a box grater into the dry ingredients.
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Stir in the milk and egg and mix until just combined. Don't overwork it. It's fine to see little bits of butter.
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On a floured surface, knead the dough 10-15 times. If it's very sticky, add a little flour.
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With your hands, press the dough out until it's about an inch thick. Cut biscuits. Depending on the size, you can probably get 20 medium-sized biscuits with this recipe.
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Grease a pan and bake for 10-15 minutes or until tops are golden brown.
