Tag: Damn Delicious

What’s for supper? Vol. 256: Sweet potato fries and unicorn pies

Happy Friday! Some of my kids have been on vacation all week, one has been on vacation since yesterday, and one still has one more week to go. Most of them are currently in the kitchen, shouting and throwing food around. I have a door that locks. This is fine. 

Here’s what we et this week:

SATURDAY
Turkey bacon wraps, pickles

Always a popular meal. 

I had spinach-colored wraps (I couldn’t discern any spinach flavor, despite what the package said) with smoked turkey, bacon, tomatoes, provolone, and spinach. Damien shopped for and cooked this meal, and brought home some Nathan’s dill pickles, which are swell. It reminded me that I want to take another crack at homemade pickles. Last time I tried, they came out too salty. I like salt an awful lot, but these were violently salty. Also the jar broke and there was broken glass in the pickles. But I think we’ll have better luck if we try again. 

Do you make pickles? What do you put in there, and how long do you let it sit?

SUNDAY
Frozen pizza and sundaes for the kids, Chili’s for adults

I still hadn’t gone grocery shopping, I forget why, and I thought I would blow the kids’ minds by offering ice cream sundaes for dinner. They made unhappy growling noises, because they’re not real children; they’re unnatural monsters. So I picked up some frozen pizzas, too, and they made happier growling noises. Damien and I went to Chili’s, and then we wandered around Target because we couldn’t quite get excited about going home yet. 

MONDAY
Regular tacos, guacamole and chips

Just regular tacos made with orange powder from envelopes, and guacamole and chips. 

My guacamole recipe:
Jump to Recipe

I bought scoop-style chips, which won me some favor among the monsters. 

TUESDAY
Chicken caprese sandwiches, sweet potato fries

On Tuesday I managed to finally buy some groceries, and because I was running very late and it was extremely hot out, I decided it would be a swell time to make homemade sweet potato fries. I peeled about five pounds of potatoes, sliced them thin, and fried them in vegetable oil in batches, then drained them and sprinkled them with sea salt.

But not before I burned the ever loving hell out of my fingers. This is how it always goes: I hate deep frying, so the only time I ever consider doing it is when I’m in some deranged state of mind — the very state of mind that makes me terrible at deep frying. I was thinking about something else while I cooked, and carelessly tossed a handful of fries into the oil, which sloshed up over three of my fingers. HURT LIKE A MOTHER MOTHER MOTHER. MOTHER!!!! Nothing makes me angrier than burning myself. My finger’s still all purple and blistered. Dammit! It’s fine now, but I’m still mad.

The fries were fine. They tasted fine, maybe a little soggy. 

I roasted some chicken breasts with basic seasonings and served the chicken with baguettes, tomatoes, basil, salt and pepper, olive oil and vinegar. 
 

I also put out provolone but forgot to put any on my sandwich, alas. Some day I shall make a balsamic reduction, but not today.

WEDNESDAY
Beef and broccoli on rice

This is the best sauce I’ve found for beef and broccoli. I followed this Damn Delicious recipe exactly, except I used fresh ginger instead of powdered, and that’s how you should do it. This actually makes more sauce than you will need.

It’s a sweet and savory sauce with a sneaky amount of heat that creeps up on you. Very good meal to prep ahead of time, and then you can cook it in just a few minutes. I served it over rice made in the Instant Pot using the 1:1 method (equal amounts of rice and water, close the valve, press “rice,” and that’s it. I have stopped rinsing my rice, because either it doesn’t make a difference or else it comes out better that way but I have forgotten in what way).

THURSDAY
Sugar rub smoked chicken thighs, potato salad, corn on the cob, unicorn pie

Thursday was the day everyone in the family would hit two weeks after their second vaccination, so we had a no-mask cookout. We haven’t been masking outdoors anyway, but it still felt like a milestone!

Damien made his smoked chicken thighs with sugar rub. He smoked the thighs for about an hour and a half, then grilled them to caramelize the sugar rub and give the skin a little char. This is an unfailingly delightful and delicious way to prepare meat, and you can use the rub with chicken or pork. I think we need to try it with steak. 

Jump to Recipe

He cooked the corn right in the husks, which is a very easy way to prepare it if you’ve got the space on your grill. 

Just peel and eat. I was going to put out butter and elote seasoning, but people were already tearing in, so I didn’t bother. 

So we had the chicken, the corn, and a little potato salad. Very simple recipe: Just boiled yellow potatoes with skins, diced red onion, and a dressing made of mayo, cider vinegar, salt, pepper, and celery salt. As they say on Cutthroat Kitchen, it reminded me of potato salad, so there you go. 

 

 I got it into my head to make some pies. One of the greatest triumphs of my late 40’s is that I can make a pie crust without freaking out, and I haven’t ruined a crust in years. (Maybe someday I’ll achieve this with deep frying, who knows.) I shred the butter and use ice water, I use only my fingers to incorporate the butter, I use plenty of flour on the counter, I only roll in one direction, and that’s all my secrets. I made a double recipe of this recipe

Jump to Recipe

and it was more than enough for two pie shells and two decorative tops. Probably could have made two full tops with it. 

I also brushed the top crust with egg white and shpronkled it with sugar, to give it a little sparkle. Well, Corrie did. 

As you can see, they needed sparkle because they were STAR AND UNICORN PIES. Look how pretty! 

Pretty pretty. 

I made the filling with three quarts of strawberries and one quart of blueberries. Or, maybe they were pints. I don’t know, big boxes. I used this fruit filling recipe

Jump to Recipe

(obviously substituting the strawberries and blueberries for the cherries). The almond extract gives it a nice cozy taste.

I baked it in a 400 oven for twenty minutes, then 350 for another 15, and it was a little overdone, oh well. I was smart enough to put a pan under the pies, which caught a ton of the syrup that bubbled over. 

Served with whipped cream. 

The filling was too liquidy, but probably would have firmed up if we had let it sit for longer before eating it. The flavor was wonderful, so juicy and summery, and not too sweet. 

And ha, I just realized I probably got the idea to make a prancing unicorn pie from this Twitter thread with its theory about cave art. My subconscious is always going, “Yes, but how can we apply this to FOOD?” 

FRIDAY
Shrimp lo mein, frozen egg rolls and dumplings

And lo, it was Friday again. I think people are getting a little tired of lo mein, but NOT ME. I adore this recipe.

Jump to Recipe

The sauce is so simple and flavorful, and you can add in whatever you want. Today we’re having sugar snap peas, shrimp, with fresh minced garlic and ginger to brighten it up. Maybe some red onion or asparagus. 

A few people have asked about the noodles I use.  You can make lo mein with anything you could reasonably call a “noodle,” including spaghetti (and linguine, etc.), and nobody will arrest you or anything. I like using rice fettuccine, for the taste and for the amount of surface area for grabbing up the sauce. It is pricier than pasta, but you can get away with serving less of it than if you were just serving spaghetti, especially if you add plenty of vegetables and/or meat. Just be sure to cook it al dente, so it doesn’t get mushy when you add in your other stuff. 

And that’s it! That’s all my secrets. Don’t forget to leave tips about making pickles of you have any!

 

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White Lady From NH's Guacamole

Ingredients

  • 4 avocados
  • 1 medium tomato, diced
  • 1 medium jalapeno, minced
  • 1/2 cup cilantro, chopped roughly
  • 1 Tbsp minced garlic
  • 2 limes juiced
  • 1 tsp chili powder
  • salt and pepper
  • 1/2 red onion, diced

Instructions

  1. Peel avocados. Mash two and dice two. 

  2. Mix together with rest of ingredients and add seasonings.

  3. Cover tightly, as it becomes discolored quickly. 

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Smoked chicken thighs with sugar rub

Ingredients

  • 1.5 cups brown sugar
  • .5 cups white sugar
  • 2 Tbsp chili powder
  • 2 Tbsp garlic powder
  • 2 tsp chili pepper flakes
  • salt and pepper
  • 20 chicken thighs

Instructions

  1. Mix dry ingredients together. Rub all over chicken and let marinate until the sugar melts a bit. 

  2. Light the fire, and let it burn down to coals. Shove the coals over to one side and lay the chicken on the grill. Lower the lid and let the chicken smoke for an hour or two until they are fully cooked. 

5 from 1 vote
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Basic pie crust

Ingredients

  • 2-1/2 cups flour
  • 1/2 tsp salt
  • 1-1/2 sticks butter, FROZEN
  • 1/4 cup water, with an ice cube

Instructions

  1. Freeze the butter for at least 20 minutes, then shred it on a box grater. Set aside.

  2. Put the water in a cup and throw an ice cube in it. Set aside.

  3. In a bowl, combine the flour and salt. Then add the shredded butter and combine with a butter knife or your fingers until there are no piles of loose, dry flour. Try not to work it too hard. It's fine if there are still visible nuggets of butter.

  4. Sprinkle the dough ball with a little iced water at a time until the dough starts to become pliable but not sticky. Use the water to incorporate any remaining dry flour.

  5. If you're ready to roll out the dough, flour a surface, place the dough in the middle, flour a rolling pin, and roll it out from the center.

  6. If you're going to use it later, wrap it tightly in plastic wrap. You can keep it in the fridge for several days or in the freezer for several months, if you wrap it with enough layers. Let it return to room temperature before attempting to roll it out!

  7. If the crust is too crumbly, you can add extra water, but make sure it's at room temp. Sometimes perfect dough is crumbly just because it's too cold, so give it time to warm up.

  8. You can easily patch cracked dough by rolling out a patch and attaching it to the cracked part with a little water. Pinch it together.

 

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Cherry pie filling for TWO pies

Keyword cherries, cherry pie, desserts, fruit desserts, pie

Ingredients

  • 7 cups cherries pitted
  • 2-2/2 cups white sugar
  • 2 tsp almond extract
  • 1/2 cup cornstarch
  • 3 Tbsp butter

Instructions

To pit cherries:

  1. Pull the stem off the cherry and place it, stem-side down, in a bottle with a narrow neck, like a beer bottle. Drive the blunt end of a chopstick down through the cherry, forcing the pit out into the bottle.

To make the filling:

  1. Mix together the pitted cherries, sugar, and cornstarch in a bowl and let it sit for ten minutes or so until they get juicy. 

  2. Stir the almond extract into the cherry mixture and heat in a heavy pot over medium heat. Bring to a boil. Lower heat and simmer over medium heat, stirring constantly, for several minutes. Stir in the butter.

  3. Let the mixture cool a bit, then pour into pie shells. 

Recipe Notes

This would also be fine over ice cream. 

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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.

 

What’s for supper? Vol. 199: Exit, pursued by lion’s head

So! Next week is Vol. 200 of What’s for Supper. You know what that means, don’t you?!?!?!

I don’t know. It means what it means. If you have any neat ideas for how to mark the occasion, I’m at least partially ears. In the mean time, thanks for playing along for two hundred weeks! I have all these tabs open with upsetting stories about troubling new violations of bioethics and stuff like that, and I love having a little section of the internet where we can just talk about dang ol’ food.

Here’s what we had this week.

SATURDAY
Lasagna, garlic bread

I wasn’t sure what to make when I got home from shopping, so Damien was all, “Hey, how about if I shop for and make my special homemade lasagna?” You know, I argued a little bit, but eventually I let him. You have to let husbands have their way sometimes, for the health of the marriage. This is called “dying to self,” and it’s delicious.

I still don’t have an actual recipe, but here is his description of how it’s made:

For the meat sauce: You take some cut-up onion and garlic and cook it in olive oil with a few red pepper flakes. Then you add the meat [we had ground beef] and brown it up. Then add a can of tomato pasta and a can of whole tomatoes crushed up a little, and a splash of red wine.

For the cheese mixture: You put a shit ton of shredded mozzarella in the [three tubs of] ricotta cheese, a bunch of garlic powder, salt and pepper and oregano, and some cinnamon [couldn’t find the nutmeg]

He cooked up a few boxes of pasta and layered that with the meat sauce and the cheese mixture and lots and lots of sliced mozzarella and parmesan and chopped Italian parsley. Then he sprinkled parmesan cheese and olive oil on the top, and baked it. 

SUNDAY
Carnitas with guacamole

Jump to Recipe

Pretty mediocre carnitas, to be honest. I started the meat in the slow cooker somewhat late in the day, so it didn’t get very tender, and then I had a kid shred it and I seasoned it okay, but then I overcooked it, so it was dry and chewy. Boo.

Avocados are still 69 cents, so I made another big bowl of guacamole, but it, too, was nothing to write home about. I couldn’t find the cilantro. The refrigerator is out of control. I can’t find anything. I also forgot to buy tomatoes, and made the dubious chose to use canned diced tomatoes. I was just kind of guacamediocre, I guess. You don’t even want to know how long I thought about which was funnier, “guacamediocre” or “mediocamole.” I decided they were both stupid and maybe we can just move along. 

Here’s my guac recipe that’s really good if you actually follow it. 

Jump to Recipe

MONDAY
Chicken burgers, fries, carrots and broccoli with hummus
Chinese food for adults

So I was supposed to review Jojo Rabbit but, like a dummy, I missed the local viewing. So I threw some frozen food in the kids’ general direction we drove about an hour to Amherst, MA, which turns out to be a pretty neat little town.  We picked out a Mandarin Chinese restaurant Formosa, that looked, let’s face it, quiet. We didn’t want a place that looked fun or cute or neat or awesome. We wanted one that looked quiet. It turned out to be a pretty serious Chinese restaurant! By which I mean there were a lot of Chinese people eating there, and there were lot of intestines on the menu, and, like, salted fish heads.

Now, Damien and I really diverge, here. When we are away from home, he wants to know exactly what he is in for, so he ordered crab rangoon, miso soup, General Gao’s Chicken, and white rice. I, on the other hand, feel like this could be my one and only chance to open a whole new door to a whole new world and what if I’m afraid to take a chance and I miss it!!!!!!!

This has never worked out well for me, not even one time. I always end up with a giant portion of something weird and upsetting. Nevertheless, I went ahead and ordered Lion’s Head Sizzling Pot. I mean, how can you not? It said it had shrimp in it, and it was called LION’S HEAD SIZZLING POT. 

The waiter tried to talk me out of it, and showed me two other items which were also called Lion’s Head; but I pushed back pretty hard, and I got my Lion’s Head Sizzling Pot. It turned out to be . . . I really can’t call it a bowl of soup. It was a tankard of soup. A tub of soup. A basin of soup. A CASK of soup. I could have soaked my feet up to my calves in this dish.

Note not only the diameter of the dish, but how far away from the table the spoon is.

It had soft, grey pork meatballs the size of softballs lurking around in it. There were veritable rafts of scrambled eggs adrift in the bowl. Also some kind of leafy greens, maybe bok choy, although it seemed leafier than that; comb-shaped bamboo shoots; vast logs of tofu, squares of ham, chewy, bulbous, dark brown mushrooms, vermicelli, and a few lonely shrimp. It was kinda bland, to be honest. I ate as much as I possibly could and barely made a dent in the volume.

They packed the leftovers up for me in several containers and I exited, pursued by Lion’s Head.

Jojo Rabbit was interesting, but boy oh boy, I have thoughts. Review should be up soon in America if they like it. 

TUESDAY
Spaghetti and meatballs

Damien kindly offered to make dinner again, as I was freaking out about something or other. He makes very fine meatballs. I don’t seem to have a picture of them, though.

Here’s my meatball recipe

Jump to Recipe

He likes to pan fry his and add lots of diced onions. My recipe is less exciting but way easier, as they are made in the oven. (Whispers: ***It doesn’t really matter. If you put them in sauce the end up tasting the same.***)

Dora also invited a friend over and they made knishes, reasons unclear. Not that you need a reason to make knishes! I’ve just never woken up on a Tuesday morning and thought to myself, “Hey, I know what!” and ended up with knishes. 

WEDNESDAY
Ginger garlic chicken kabobs, string beans, pineapple

New recipe! I more or less followed Damn Delicious’ recipe, so I won’t make a new card just yet. This was pretty tasty and easy, although the fresh ginger I bought vanished without a trace, so I had to use powdered. I must say, it was plenty hot without fresh ginger. It’s a zippy, warming dish, and attractive. I over cooked it a bit, oops. 

It’s an easy marinade (oyster sauce, ketchup, honey, chili garlic sauce, dijon mustard, garlic, and ginger). I let it marinate for about five hours, then stuck the chicken on skewers and put them on an oiled broiler pan right under the broiler. I turned them once, slathered on some reserved marinade, and cooked the other side. Sprinkle on some sesame seeds and scallions, and there it is. 

Surprisingly filling. 

THURSDAY
Gumbo, brown rice

I more or less followed this recipe from The Spruce Eats.

I actually started prepping this Wednesday night, because I took a look at my Thursday schedule and did not like what I saw. So I cooked chicken thighs in the instant pot, browned up some sausage, and then sautéed the shrimp in the sausage pan; and Clara diced a bunch of celery, peppers, and onions.

(Shh, don’t tell anyone, but I bought Italian sausage because I live in NH and I don’t know anything.)

I thought I was sooooo smart, and cooking day was going to be soooo easy because of the prep work we had done. I’ll tell you what, this dish was still a pain in the ass to make. I was stirring that freaking roux for an hour, and it never did get “chocolate brown.” And it turns out I don’t have any cajun seasoning in my pantry (by which I mean two old taped-together clementine boxes on top of the microwave) because I live in NH. So I made some cajun seasoning, but by this point, I was feeling awfully cranky about the whole project, and there was really no way this gumbo was going to taste good enough to make up for the pain in my ass. 

I mean, it was good? Sometimes it’s hard to tell how good something tastes when you’re already full of resentment. 

Damien and I ate it, Corrie and Moe tried it, and the rest of them went straight for frozen pizza. And I mean frozen pizza, as in they did not cook it. They are complete degenerates and I don’t know why I bother. And yes, I brought this entire debacle upon myself by choosing to make gumbo for no reason at all. My Saturday morning ambitions do not always mesh well with my Thursday afternoon realities. 

I had delusions of making some french bread, since it turned out so well last week.

As the day flew by, I downgraded my ambitions to beer bread. But it turns out I was out of flour. This is not because I live in NH; it’s because I forgot to buy flour. Anyway, I’ll put the beer bread recipe card at the end and Imma make it soon. Beer bread is great! It only uses one bowl, and it comes together as quickly as any quick bread, but it’s much more bready and less cakey than most quick breads, and it has a wonderful yeasty, honeyed taste, and the knobbly cobbled crust is very nice. The secret is a ludicrous amount of melted butter.

Anyway, this was all in my imagination. In real life, I made a big pot of brown rice, which the kids also did not eat. Benny tried to comfort me by remarking on how chewy it is, and how funny that is. 

FRIDAY
Mac and cheese

I don’t have a recipe, really. Just make a white sauce until it looks like enough, then dump in a bunch of shredded cheese and plenty of pepper and SOME HOT SAUCE. Then you mix this with the cooked macaroni, pour into a buttered dish, top with buttered panko bread crumbs, and bake until you can hear it. 

My kids eat it with mustard. I told you they were degenerates. 

Okay! Don’t forget to comment with ideas about what to do for Vol. 200! If it were the summer, I’d make a whole week of greatest hits, or a whole week of reader-suggested recipes. But it’s not. 

4 from 1 vote
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Slow cooker carnitas

Serve on tortillas with sour cream, guacamole, beans and rice, salsa, cilantro, or whatever you like.

Ingredients

  • 1 pork shoulder
  • 1 can beer (or soda)
  • cumin
  • chili powder
  • salt and pepper

Instructions

  1. Put pork shoulder in slow cooker with beer. Cook on low for five hours or more, until pork falls apart when poked. 

  2. Preheat broiler. 

  3. Shred meat, mix together with spices, and spread in a thin layer on a shallow pan. Broil for a few minutes until meat is slightly crisped.  

  4. Serve on tortillas with whatever additions you like. 

 

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White Lady From NH's Guacamole

Ingredients

  • 4 avocados
  • 1 medium tomato, diced
  • 1 medium jalapeno, minced
  • 1/2 cup cilantro, chopped roughly
  • 1 Tbsp minced garlic
  • 2 limes juiced
  • 1 tsp chili powder
  • salt and pepper
  • 1/2 red onion, diced

Instructions

  1. Peel avocados. Mash two and dice two. 

  2. Mix together with rest of ingredients and add seasonings.

  3. Cover tightly, as it becomes discolored quickly. 

 

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Meatballs for a crowd

Make about 100 golf ball-sized meatballs. 

Ingredients

  • 5 lbs ground meat (I like to use mostly beef with some ground chicken or turkey or pork)
  • 6 eggs, beaten
  • 2 cups panko bread crumbs
  • 8 oz grated parmesan cheese (about 2 cups)
  • salt, pepper, garlic powder, oregano, basil, etc.

Instructions

  1. Preheat oven to 400.

  2. Mix all ingredients together with your hands until it's fully blended.

  3. Form meatballs and put them in a single layer on a pan with drainage. Cook, uncovered, for 30 minutes or more until they're cooked all the way through.

  4. Add meatballs to sauce and keep warm until you're ready to serve. 

 

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Beer bread

A rich, buttery quick bread that tastes more bready and less cake-y than many quick breads. It's so easy (just one bowl!) but you really do want to sift the flour.

This recipe makes two large loaf pan loaves.

Ingredients

  • 6 cups flour, sifted
  • 2 Tbsp baking powder
  • 2 tsp salt
  • 1/2 cup sugar
  • 2 12-oz cans beer, preferably something dark
  • 1 stick butter

Instructions

  1. Preheat oven to 375

  2. Butter two large loaf pans. Melt the stick of butter.

  3. I'm sorry, but you really do want to sift the flour.

  4. In a large bowl, mix together dry ingredients, and stir in beer until it's all combined and nice and thick.

  5. Pour the batter into the loaf pans and pour the melted butter over the top.

  6. Bake for about 50 minutes until it's crusty and knobbly on top.

What’s for supper? Vol. 178: Food, lol

Here’s what we et this week:

SATURDAY
Cookout leftovers

You’ll never believe it, but we made too much food for July 4th. Good thing, too, as Saturday turned out to be one of those ridiculous days of sudden downpours, changes in plans, awkward encounters with strangers, and a shopping trip that started five hours late and then ended before any food was purchased, because I locked my keys, phone, and wallet in the car. But don’t worry! I also locked in the snacks, so when Lucy got an urgent low blood sugar reading while we waited for AAA, all I had to do was contemplate going back into Aldi (where, recall, I had not done any actual shopping) to say, “Hey, thanks for letting me use your phone three times. Now can we have some free food so my kid doesn’t pass out?” But IT ALL WORKED OUT. But I didn’t do any shopping. So I was happy we had plenty of leftovers in the house to eat. 

SUNDAY
Berry chicken salad

It’s a damn fine salad. I think the family is tired of it, but I’m not!

Roasted chicken breast, mixed greens, toasted almonds, feta cheese, blueberries and strawberries, and a balsamic vinegar dressing. 

MONDAY
Bacon, eggs, and Brussels sprouts in balsamic honey

An old favorite we haven’t had for a while. I got the idea from Damn Delicious, where you will find plenty of simple and tasty one-pan dinner ideas.

I adjusted the proportions and cook time, so I’ll put a recipe card at the end. 

You sprinkle it with parmesan and hot pepper flakes. If you don’t overcook the egg, you can break open the yolk and dip forkfuls of bacon and Brussels sprouts in it. RECOMMENDED. 

This meal would be great with a hearty bread like challah. (I didn’t actually make challah. It’s way too hot for that But it would have been good!)

TUESDAY
Muffaletta sandwiches, onion rings, pineapple

When I was drawing up my shopping list, I asked Facebook for sandwich ideas. The first one that caught my eye was muffaletta sandwiches, but if you want some other ideas, there are 82 comments on this thread!

What I made was probably more muffaletish sandwiches than anything else. You’re supposed to have softer bread and far more meat and oil, and you’re supposed to wrap it up and let the olive salad juices seep into the bread before eating. Me, I just slapped it together and wolfed it down. We used salami, ham, capicola, and provolone on ciabatta rolls with olive oil and olive salad. 

The sandwich here looks like it was shouting, but it wasn’t really, except for that silent cry of “EAT ME” that so many sandwiches convey.

Wait, wait, here:

Have I told you I’m an award-winning writer? It’s true. 

I made the olive salad with black and green olives, some giardiniera vegetables, some capers, and a little olive oil, chopped up in the food processor. In a stunning and radical departure from my typical habits, I made way too much of it; so later in the week, I gobbled up the rest for an evening snack with crackers. And that’s why they make ranitidine. WORTH IT. 

On Tuesday we finally had a long-promised campfire with marshmallows and spooky stories.  Corrie told a short but terrifying(?) story about werewuffs:

 

Not everyone likes onion rings, so I got some, well, I got some emoji potato things. 

The package said that they mash and season potatoes and form them into fun shapes and then cook them and YOU WILL BE PROUD TO SERVE THEM TO YOUR FAMILY. Like, they came right out and made that assertion. I guess it’s normal to feel defensive when we see clearly what we’re doing.  

WEDNESDAY
Meatball subs

Wednesday was one of those miraculous “how is this my life” days, so I made sure to relish it. Damien got all his work set up in the morning and then took the kids to the beach for several hours to write, and Lena made meatballs while I sat in my room in front of a fan, writing my stupid little heart out with only the cat to interrupt me. 

I’ll post my basic meatball recipe at the end. The only thing unusual about it is that I cook them in a hot oven on a broiler pan, then transfer them to a pot or crock pot with sauce. It’s so much easier, neater, and faster then frying or boiling. 

I had accidentally bought two sizes of roll, and Wednesday was the day I discovered it’s amusing when your aging mother makes reference to “long bois,” but distressing when that same mother goes on to offer you a bag of short bois. The ways of the young are shrouded in mystery. 

THURSDAY
Pork nachos with lime crema

I put a half pork loin in the crock pot with a can of Coke and let it cook all day. Actually, I turned the crock pot on and then, a few hours later, my husband asked me if I had intended to plug it in. I told the kids I would take them out for their free 7/11 Flushies, but we ended up making something like five stops first, and I felt so bad about dragging them around in the hot car, we went to the playground. 

Man, it’s been too long since we went to the playground. We used to go five days a week! Walking over a mile with the double stroller and the back carrier to while away the long, long hours, desperate to see another adult and do something besides mop up juice and wipe bottoms. Now it’s more like five times a year that we find time to go to a playground in between errands and everyone’s work schedules. This playground is cool and piney, with a little stream, and lots of trees to climb and rocks to scramble up and hills to roll down, and no end of places to hide.

After a somewhat contentious game of hide and seek, they resurrected their old Billy Goats Gruff game, using the wobbly bridge on the play structure, and man oh man, life is so different now, I just don’t know whether to laugh or cry. I guess I’ll cry. Not that I want things to go back the way they were. But still. 

Some things haven’t changed, though, and one of those things is that children would rather die than give you a decent photo, even if you bought them Flushies. Well, free Flushies. 

Just kidding. I love this. I love how Corrie has the same patient, forbearing expression as Elijah. 

Anyway, by the time we finally got home, it was quite late and I suddenly had some unexpected editing to do, so I asked Damien to finish up supper. He shredded the pork, seasoned it heavily with chili lime powder, and put it in a pan under the broiler to brown up. So we had tortilla chips with shredded meat and melted cheese, with the option to add jarred jalapeño slices and corn, salsa, and lime crema.

Recipe card for lime crema at the end. I thought it was a pretty swell meal. I vastly prefer pork to beef on nachos. 

FRIDAY
I unno.

It says “pasta” on the blackboard, but it feels too hot for that. Maybe we will just have popcorn, made in the microwave. The microwave, which we can now use again, after they told me it broke, and I asked them several times if it was maybe just not plugged in, and they swore up and down that it was truly broken, so after being annoyed about it for a month, I bought a new microwave, and when we went to plug it in, we discovered . . . well, you know what we discovered.

Yeah, I think they’re getting popcorn. 

 

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Meatballs for a crowd

Make about 100 golf ball-sized meatballs. 

Ingredients

  • 5 lbs ground meat (I like to use mostly beef with some ground chicken or turkey or pork)
  • 6 eggs, beaten
  • 2 cups panko bread crumbs
  • 8 oz grated parmesan cheese (about 2 cups)
  • salt, pepper, garlic powder, oregano, basil, etc.

Instructions

  1. Preheat oven to 400.

  2. Mix all ingredients together with your hands until it's fully blended.

  3. Form meatballs and put them in a single layer on a pan with drainage. Cook, uncovered, for 30 minutes or more until they're cooked all the way through.

  4. Add meatballs to sauce and keep warm until you're ready to serve. 

 

 

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Bacon, eggs, and brussels sprouts in honey garlic balsamic sauce

Adapted from Damn Delicious.  An easy and tasty one-pan meal that would work for any meal. Great with a hearty bread like challah. 

Ingredients

  • 4 lbs Brussels sprouts, trimmed and halved
  • 3 lbs uncooked bacon, cut into 1- or 2-inch pieces
  • 18 eggs
  • oil for greasing pan
  • salt and pepper to taste

Sauce:

  • 1/4 cup balsamic vinegar
  • 2 Tbsp honey
  • 1 Tbsp olive oil
  • 8 cloves garlic, crushed

Garnish (optional):

  • parmesan cheese, grated
  • red pepper flakes

Instructions

  1. Preheat oven to 400. Grease two large oven sheets. 


  2. Combine sauce ingredients in a small bowl. Mix Brussels sprouts and bacon together, spread evenly in pans, and pour sauce all over. Sprinkle with salt and pepper to taste.

  3. Cook until bacon is almost done (almost as crisp as you like it) and Brussels sprouts are very slightly browned, 18-20 minutes.

  4. Pull the pans out of the oven and carefully crack the eggs onto the Brussels sprouts and bacon, here and there.

  5. Return pan to the oven and cook a few minutes longer, just enough to set the eggs. The yolks will get a little film over the top, but don't let them cook all the way through, or you'll have something resembled hard boiled eggs, which isn't as good. You want the yolks to be liquid so you can dip forkfuls of fod into it.

  6. Sprinkle with parmesan cheese and red pepper flakes and serve. 

 

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Lime Crema

Keyword Budget Bytes, crema, lime, lime crema, sour cream, tacos

Ingredients

  • 16 oz sour cream
  • 3 limes zested and juiced
  • 2 Tbsp minced garlic
  • 1/2 tsp salt

Instructions

  1. Mix all ingredients together. 

Recipe Notes

So good on tacos and tortilla chips Looking forward to having it on tortilla soup, enchiladas, MAYBE BAKED POTATOES, I DON'T EVEN KNOW.

What’s for supper? Vol. 157: Banh mi, banh you (uh-hunhhhhh)

My father kept telling me time will speed up when you get older, and he was right. Sorry I’ve been a bit scarce on the blog lately. I have a bunch of big projects I’m working on, and they’re kicking my butt. Here’s what we apparently ate this week, in a blur:

SATURDAY
Grilled ham and cheese on sourdough, broccoli, chips

I put out the sandwiches and broccoli, waited ten minutes, and then admitted there were also chips. It was worth a shot. (It didn’t work.)

SUNDAY
Pork banh mi with pickled vegetables

Fabulous. Just so ridiculously tasty. Sometimes I leave the cucumbers unpickled, and have plain mayo instead of sriracha, and skip the jalapeños, but this time I went for the full heat. Grrrrrr.

You can make this with steak, but I actually prefer pork, because it takes on more of the marinade flavor (FISH SAUCE). I pickled the cukes and carrots and sliced and marinated the meat when we got home from Mass, and then almost the whole family went out to see Into the Spiderverse, and wow, it was great! I loved every minute of it. Parts of it were too scary and overwhelming for Corrie, but she got through them and enjoyed the rest. If you only rarely see movies in the theater, this is one to splurge on.

We got back very late and I was so glad all I had to do was cook the meat. I spread it in pans and broiled it up. I also decided to grill the bread on on iron skillet with a little olive oil, and I liked that; but toasting in the oven works fine, too. The ideal bread for this sandwich is a crusty split baguette, but the generic sub rolls we had were fine.

Banh mi and pickled veg recipe cards at the end.

MONDAY
Southwest chicken salad

This was not as popular as I thought it would be. The idea was mixed greens, spicy grilled chicken, corn with red pepper, black beans, avocado slices, grape tomatoes, and spicy, crunchy tortilla strips, with lime wedges. I even bought some kind of name brand Chipotle Ranch Dressing in one of those bottles designed to be upside down like millionaires have.

I got a resounding “meh” from the family. True, I accidentally bought frozen rice with corn in it, rather than frozen corn with peppers in it, but I don’t think the success of this meal was entirely riding on the corn aspect of it. I dunno. I thought it was okay! Oh well.

To make the tortilla strips, I (you’ll never guess) cut tortillas into strips, then tossed them with olive oil and sprinkled them with plenty of chili lime powder. Then I spread them in a shallow pan and baked them at 300 for maybe half an hour, stirring occasionally, until they were crunchy.

I actually burned the first batch and started all over again; that’s how dedicated I was. Anyway, these tortilla strips would make a good topping for all kinds of salads or soups.

TUESDAY
Chicken spinach-walnut pesto pasta salad and garlic knots

The kids have been asking for this dish, which I used to make a lot. I like it, although it seems like more of a side dish to me; but it’s labor-intensive enough that I definitely don’t want to make a main course in addition. So I forged ahead.

I can’t decide if I can really even call what I made “pesto” or not. I usually make this dish with just basil, olive oil, garlic, and parmesan, because pine nuts are expensive. But I did have tons of walnuts in the house from when I was still telling myself I’d just have to go ahead and bake after Christmas. (I did not.)

So I fed about two cups of walnuts into the food processor until they were pretty crumbed. I had a giant bunch of basil, but it had been pushed to the back of the fridge, where it froze. I figured it was going to be pulverized anyway, so maybe it didn’t matter? So that went in, too. But it looked way too nutty, so I says, “Spinach is a leaf, just like basil!” But all I had was a box of mixed greens including spinach, and I sure didn’t feel like sorting leaves. So I just shoved a few big handfuls of mixed greens in, and then about a cup of olive oil, a teaspoon of kosher salt, tons of minced garlic, and an entire jar (I guess 8 oz?) of shredded parmesan cheese. Corrie was helping me at this point, so. We just kept shoving stuff in and pressing the button.

The end result actually tasted nice. Definitely walnutty, but not in a bad way, especially with all that cheese. I think it may have come out more spreadable if I had toasted the walnuts, but I didn’t think of that.

The basil held its own against the spinach and whatnot. I wasn’t crazy about the texture — it was very pasty. But it was definitely too late to turn back, so I pressure cooked some chicken thighs and broke them into bits, and boiled up some farfalle, and just shlorped the whole thing together.

They liked it! I liked it. I guess I will go ahead and make a recipe card. Definitely cheaper than pure pesto. Hard to get a decent picture of it, though. It doesn’t look like a heap of garbage in real life.

For the garlic knots, I just cut balls of pre-made pizza dough into eight lumps, rolled them into snakes, tied them in knots, and topped each one with a pat of butter and a sprinkle of kosher salt, garlic powder, and parmesan. They get baked in a 400 oven on a greased, floured (or better, corn mealed) pan for 12-15 minutes, if I recall.

I made enough for everyone to have two. Corrie had four.

I love these inordinately. Something about how nicely they come apart and how steamy hot their tender insides are. I am not actually a bird of prey, despite how I sound here.

WEDNESDAY
Pizza

Five of them.

I took this picture because I heard myself saying, “Ugh, it’s after noon and I haven’t gotten anything done today!” Then I realized I had taken the kids to school, conducted a phone interview, written a 900-word essay, and made five pizzas, or, as I like to call it, “getting nothing done.” This is what Damien calls having a head full of bullshit, and it may never clear, but at least I can challenge it. Those were fine pizzas.

THURSDAY
Chicken enchiladas

Dora made Pioneer Woman’s chicken enchiladas, may her name be praised. Eighteen red and eighteen green.  Yadda-dadda-dadda-dadda-dai-dai-dai!  I didn’t get an enchilada photo because I wrote through dinner time and didn’t eat until 8:30 or so, and couldn’t spare a second. Here’s something, though:

And there it is.

FRIDAY
Fish taco rice bowls

A new dish I’ll be trying today. I got the idea from Damn Delicious, but I have no energy to make the pico de gallo, sadly. We’ll just have rice topped with batter fried frish (I’m gonna leave that typo because it’s funny), shredded red cabbage, sliced avocado, cilantro, salsa, and fresh limes. She includes what looks like a yummy recipe for cilantro lime dressing, which I bought Greek yogurt for, but I just remembered I ate half of it with honey. Should I buy more, or maybe just make a lime crema? I don’t really see any downside with this. I’ll let you know how it goes.

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Banh mi with pickled vegetables

Ingredients

  • 5 lbs pork butt (or other boneless cut), trimmed and sliced thinly

10-12 rolls, split and toasted or grilled

  • 1-2 bunches cilantro, chopped coarsely
  • mayo, with or without sriracha stirred in
  • jalapeños, sliced thinly

For the marinade:

  • 1 cup fish sauce
  • 3/4 cup sugar
  • 18 cloves garlic, minced (8-9 Tpsp)
  • 1/2 medium onion, minced (or a few shallots, minced)
  • 2 tsp ground pepper

Instructions

  1. Mix all sauce ingredients together. Mix up with sliced pork, seal in ziplock bag, and let marinate overnight or for at least five hours. 

  2. Remove meat from marinade and grill over low heat or under broiler.

  3. Spread mayo or sriracha mayo on toasted or grilled bread, lay on meat, add pickled vegetables (see recipe card), jalapeños, and cilantro.

 

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Lime Crema

Keyword Budget Bytes, crema, lime, lime crema, sour cream, tacos

Ingredients

  • 16 oz sour cream
  • 3 limes zested and juiced
  • 2 Tbsp minced garlic
  • 1/2 tsp salt

Instructions

  1. Mix all ingredients together. 

Recipe Notes

So good on tacos and tortilla chips Looking forward to having it on tortilla soup, enchiladas, MAYBE BAKED POTATOES, I DON'T EVEN KNOW.

5 from 1 vote
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quick-pickled carrots and/or cucumbers for banh mi, bibimbap, ramen, tacos, etc.

An easy way to add tons of bright flavor and crunch to a meal. We pickle carrots and cucumbers most often, but you can also use radishes, red onions, daikon, or any firm vegetable. 

Ingredients

  • 6-7 medium carrots, peeled
  • 1 lb mini cucumbers (or 1 lg cucumber)

For the brine (make double if pickling both carrots and cukes)

  • 1 cup water
  • 1/2 cup rice vinegar (other vinegars will also work; you'll just get a slightly different flavor)
  • 1/2 cup sugar
  • 1 Tbsp kosher salt

Instructions

  1. Mix brine ingredients together until salt and sugar are dissolved. 

  2. Slice or julienne the vegetables. The thinner they are, the more flavor they pick up, but the more quickly they will go soft, so decide how soon you are going to eat them and cut accordingly!

    Add them to the brine so they are submerged.

  3. Cover and let sit for a few hours or overnight or longer. Refrigerate if you're going to leave them overnight or longer.

5 from 2 votes
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Spinach walnut pesto

You can play with the proportions to get the consistency you like. This version is cheaper than using pine nuts and all basil. Makes 2-3 cups of pesto for adding to pasta or spreading on bruschetta.

Ingredients

  • 1.5 cups fresh basil leaves
  • 1 cups fresh baby spinach (can include radicchio, etc.)
  • 2 cups walnuts
  • 3 Tbsp minced garlic
  • 8 oz grated parmesan
  • 1 cup olive oil
  • 1 tsp kosher salt

Instructions

  1. Whir nuts in food processor until crumbed. 
    Add basil and greens, and whir until blended. 
    Slowly add olive oil and blend again.
    Add salt, garlic, and parmesan cheese and blend again until it's the consistency you like. 


What’s for Supper? Vol. 155: I didn’t get a fa la la out of that guy!

Fast away the old year passes! Fa la la la la, la la la la!
Glad it’s gone, you bet your asses! Fa la la la la, la la la la!

I skipped What’s For Supper? last week because we had a ton of convenience food, since everything else last week was so very far from convenient. You know how it is. There were a few standout meals, though, mainly on my birthday.

Damien made me a wonderful shrimp fettuccine, which includes cooking the pasta in water in which the shrimp shells have been boiled, so the whole meal has a bright oceanic feel to it. He uses the Deadspin recipe.  Love this meal so much.

Then we had cheesecake with cherry topping, which Corrie volunteered to deliver while singing “Happy Birthday.” I died.

The next day the man and I went to the Museum of Russian Icons in Clinton MA. If there’s any way you can go, I can’t recommend it enough. But, like, eat some protein first, and rest up, because it is intense. It’s small and well-organized, and offers a good amount of information without getting in the way of the icons. We had all day to be there, but we had to leave after about an hour and a quarter, because I was full up. Just absolutely full up.

Then we stopped at the Old Timer, which is everything a beloved little old creaky varnished wooden Irish tavern with cloudy windows ought to be. We had a couple of pints and then told the bartender we were ready to head out. Then he brought us another round. I guess he misheard us, but I wasn’t going to argue, because it was my birthday. We did leave eventually, strolled around in the nippy air, and decided that middle eastern food was calling us from a little place called Zaytoon. Not fancy, but oh man, that food. I had some kind of lamb thing

with rice and lentil soup and all sorts of yumminess

who can say what? (I mean obviously that is hummus and bean salad, but there were mysteries sprinkled throughout.) The guy running it was also immensely genial and hospitable. They had a lavish buffet, too, which I will definitely check out if we ever go back. All in all, it was a perfect day, and I don’t deserve to be this happy, but I just can’t help it!

SATURDAY
Grilled ham and cheese, chips

You guys know what grilled ham and cheese looks like! Like this, from some other Saturday. We have this sandwich on Saturdays a lot, it’s true.

SUNDAY
Roast beef sandwiches, fries

Chuck roast was super cheap, so I got two big ‘uns, and Damien crusted them with tons of salt, pepper, garlic powder, and oregano, then browned them up in a heavy pot in olive oil, then put them in a 325 oven for about an hour and forty minutes. Then he let them rest a bit and sliced it up.

We had the meat on toasted rolls with horseradish sauce and provolone.

This, too, is actually a previous sandwich. It’s hard to believe, but I think I may have eaten this week’s roast beef sandwich without taking a picture first.

MONDAY
Creamy roast mushroom soup, deli sandwiches

I tried this nice recipe from Damn Delicious, knowing full well that two kids and I would enjoy it, and the rest of them would be complete jerks about it, even though we were also having sandwiches and I had no intention of forcing soup on anyone. Here’s a picture of one such sandwich, just to prove I did sustain them in their sorrow.

They were nice sandwiches, too, with ciabatta bread, olive oil and vinegar, smoked turkey, salami, and even some shredded prosciutto, because my daughter who works in a deli got her hands on a prosciutto end, duh-rool, duh-rool.

Look, look at the lovely roasted mushrooms! Lovely.

The soup was rich and gently savory, just what a creamy roasted mushroom soup ought to be. I took this pic before it finished cooking, so the finished product was an earthier shade.

Sometimes I rush through soups and just chuck everything in and let it sort itself out, but this time I did it step by step and let the flavor develop.

I . . . couldn’t tell the difference. I like soup. Good soup, bad soup, hurry-up soup, proper soup, whatever. The only time I absolutely refused to eat some soup was when I had thriftily turned a Thanksgiving turkey carcass into about four gallons of soup, slipped in a puddle, and spilled the entire pot under the refrigerator, and all the kids cheered. I forget what it was that was so horrible about that soup, but it was bad enough that I was relieved I only had to clean it up, and not eat it.

Damien also made Alton Brown’s eggnog, which is superb. It’s like dessert in a cup, and nicely boozy. He snickered at me (Damien, not Alton Brown) for licking out my cup to get all the boozy, nutmeggy, creamy foam, but whose fault was that?

TUESDAY
Christmas brunch, Chinese food

Christmas! Yes. We went to 10 PM Mass (no midnight Mass available this year, to my mixture of disappointment and relief) the night before. Corrie was Corrie.

and we are we.

and then we bundled them off to bed, finished up the stockings and such, and then in the morning we could just chilllllll out with our presents and our candy and our filthy eastern ways.

We had our traditional brunch of Pioneer Woman’s cinnamon rolls, a mountain of bacon, grapes and clementines. I made the dough for the cinnamon rolls the night before, and honestly, this year ends that tradition. It’s not hard, but they somehow turn out a little worse each year, and nobody really looks forward to them except out of habit. So I need to come up with some other kind of nice baked good for a Christmas morning tradition. I didn’t even take a picture this year. Here is some Christmas morning cinnamons rolls of yesteryear:

For supper, we always have Chinese take out. I didn’t even know this is a Jew thing to do; we just happen to have very good restaurant 1/10 of a mile down the road from us, and we all realized one year that Christmas is delicious enough, and we didn’t need to salt it with the tears of an exhausted cook. Behold the Pu Pu Platter for 16:

I did cook up a giant pot of rice, because I love my family. BUT NO VEGETABLE.

WEDNESDAY
Pu Pu leftovers, shrimp cocktail

The shrimp was actually supposed to be for Christmas eve, but we found ourselves unable to find even a shrimp-sized empty spot in our bellies. I made a concerted effort not to have too much food this year, but guess what? We had too much food.

THURSDAY
Spaghetti and meatballs

The children had begun to develop a bad attitude toward Chinese food, so we had the opposite, which is spaghetti and meatballs. You need to shut about about spaghetti being Chinese. Nobody wants to hear that. I’ll put my recipe card for basic meatballs at the end.

Maybe you noticed, we had a misunderstanding and one of the kids used the big holes to grate up the parmesan cheese, so we had parmesan shreds. You know? It was pretty good! Parmesan will melt when it’s not grated up with bits of fluffy wood pulp. Guys, we have so much nice cheese in the house, I have lost track of what cheeses we currently have.

FRIDAY
Pizza

And we’re off to learn everything we need to know about insulin pumps! Alas, our insurance doesn’t cover traditional pumps such as what you can buy from Home Depot, so we have a bit of a trip ahead of us.

Speaking of ahead of us, New Year’s Eve is coming right up, so if you hold out a little bit longer, you can make it the rest of the year without eating any more vegetables. Last year, we had a make-your-own sushi party, and it was so so so much fun, so we’re doing it again.

Last year’s shopping list: Nishiki rice and several packages of nori, soy sauce, rice vinegar, wasabi, pickled ginger, roe, tuna steaks, some seared and seasoned tuna, maybe some canned salmon for the sissies, fake crab legs, toasted sesame seeds, avocados, mangos, and carrots and cucumbers for pickling. We made cones, rather than rolls, and everyone found something to like.

Not sure what we will do for dessert. A few weeks ago, I snapped up some cannoli shells, which are hard to find around here, so we may have the cannoli we didn’t manage to make on Columbus Day. If crab rangoon goes with a Pu Pu platter, than cannoli go with sushi. Fa la la la la!

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Meatballs for a crowd

Make about 100 golf ball-sized meatballs. 

Ingredients

  • 5 lbs ground meat (I like to use mostly beef with some ground chicken or turkey or pork)
  • 6 eggs, beaten
  • 2 cups panko bread crumbs
  • 8 oz grated parmesan cheese (about 2 cups)
  • salt, pepper, garlic powder, oregano, basil, etc.

Instructions

  1. Preheat oven to 400.

  2. Mix all ingredients together with your hands until it's fully blended.

  3. Form meatballs and put them in a single layer on a pan with drainage. Cook, uncovered, for 30 minutes or more until they're cooked all the way through.

  4. Add meatballs to sauce and keep warm until you're ready to serve. 

What’s for supper? Vol. 153: Hugs and knishes

This week, we ate like kings! Kings who should look around for a new menu planner.

SATURDAY
Brats and chips

Nothing to report. Brats are good.

SUNDAY
Grilled chicken on baby spinach with feta, green apples, and pecans; potato latkes with sour cream

So when I was planning the menu last weekend, I forgot that it was Hanukkah week, so I didn’t really plan meals around Jewish food. Planning a meal around Jewish food is like choosing knick knacks when the middle of your room looks like this:

You’re not complaining, but you will not have a lot of extra space to work with, either.

Hanukkah food, in particular, is supposed to involve oil, to recall the miracle of the lamp oil that lasted eight days. So, latkes! You can make matzoh meal latkes or potato latkes. If you have a food processor, I strongly suggest  potato. You shred them, mix it with a batter of egg, flour, salt and pepper, and fry them up in oil.

This recipe calls for making a pouch out of cheesecloth and letting it drain in a colander for half a hour, because potatoes give up a ton of water; but I was in a hurry, so I just gave each handful of potato batter a good squeeze before I put it in the oil, and they turned out lovely. I’ll write up a recipe card for the end.

We had them with sour cream and slices of apple.

Crisp and crunchy outside, tender and mealy inside. Perfect. I may make them again before Hanukkah is over. Can I just say, having no baby and not being pregnant is actually kind of exciting? I can, like, do things.

MONDAY
Grilled ham, cheese, and apple sandwiches

Always a favorite. I had two green apples left, so I sliced them nice and thin. Sourdough bread, cheddar cheese, ham, apples with the skin on, and more cheese, with mayo on the outside of the bread,

and grilled lightly in butter.

 

Listen, we’re bulking up for winter. Must stay warm. Pickles help, too.

TUESDAY
Kielbasa with roast red potatoes and cabbage

A super easy one-pan meal from Damn Delicious. Chop the potatoes, chop the kielbasa, slice the cabbage. Everything gets some olive oil, salt, and pepper, pop it in the oven, flip it once, back in the oven, and that’s it.

The balsamic mustard sauce recipe she gives is too oily for my tastes, so I used my own proportions, which the kids pronounced “too mustardy.”

WEDNESDAY
Carnitas, guacamole, beans and rice

I put a pork shoulder in the slow cooker with beer, salt and pepper, chili powder, and adobo peppers. When it was done, I pulled away the fat and shredded it, then browned it up under the broiler with some of the peppers, plus plenty of salt, pepper, cumin, chili powder.

The beans and rice and guac were a little bland, but it was a decent meal anyway. Recipe cards at the end.

THURSDAY
Um, fish tacos, shrimp tacos, and knishes; tortilla chips

Remember, I had forgotten it was Hanukkah when I planned the menu. Normally I make fish tacos with frozen fish, shredded cabbage, avocado, cilantro, and lime juice. I had all that, and Damien also said he would cook up some shrimp if it was on sale, which it was. He mixed up the shrimp with a tablespoon of garlic powder, a little chili powder, salt, and lime juice, and sautéed it in olive oil with red pepper flakes. Yuhm.

And then Dora decided she wanted to spend her day off making knishes (which are little sort of dense dumpling snacks with filling and dough. I’m most familiar with a sort of mashed potato and onion filling and a fried, crusty wrapper, but there are tons of variations). She’s at work at the moment, but I’ll get her recipe when she gets home.

I warned her that knishes are not to be undertaken lightly, either to cook or to eat. I can still taste the last knish I had, which was back in 2016.  Well, she did it anyway, and it took, like, seven hours. You have to make the filling, make the dough, roll the dough, fill it, roll it up, cut it up, wrap them, and then cook them. She used a baked knish recipe, which I had never heard of. And she made . . .  eighty four of them?

They were super (and yes, that is one of my alert children giving the knishes bunny ears for the camera). Quite different from knishes of my past, so a new kind of delicious. I had mine with the balsamic mustard sauce from the other night. L’chaim! I’m eating two more as I type.

FRIDAY
Pasta

The high school kids have the day off, and guess what Clara’s doing? Making mini apple pies. I think this is what they meant by “your children will rise up and bless you.”

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Potato latkes

Serve with sour cream and/or apple sauce for Hanukkah or ANY TIME. Makes about 25+ latkes

Ingredients

  • 4 lbs potatoes, peeled
  • 6 eggs beaten
  • 6 Tbsp flour (substitute matzoh meal for Passover)
  • salt and pepper
  • oil for frying

Instructions

  1. Grate the potatoes. Let them sit in a colander for a while, if you can, and squeeze out as much liquid as possible. 

  2. Mix together the eggs, salt and pepper, and flour. Stir into the potato mixture and mix well. 

  3. Turn the oven on to 350 and put a paper-lined pan in the oven to receive the latkes and keep them warm while you're frying. 

  4. Put 1/4 to 1/2 and inch of oil in your frying pan and heat it up until a drop of batter will bubble.  

  5. Take a handful of the potato mixture, flatten it slightly, and lay it in the pan, leaving room between latkes. Repeat with the rest of the mixture, making several batches to leave room in between latkes. Fry until golden brown on both sides, turning once. Eat right away or keep warm in oven, but not too long. 

  6. Serve with sour cream and/or applesauce or apple slices. 

4 from 1 vote
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Slow cooker carnitas

Serve on tortillas with sour cream, guacamole, beans and rice, salsa, cilantro, or whatever you like.

Ingredients

  • 1 pork shoulder
  • 1 can beer (or soda)
  • cumin
  • chili powder
  • salt and pepper

Instructions

  1. Put pork shoulder in slow cooker with beer. Cook on low for five hours or more, until pork falls apart when poked. 

  2. Preheat broiler. 

  3. Shred meat, mix together with spices, and spread in a thin layer on a shallow pan. Broil for a few minutes until meat is slightly crisped.  

  4. Serve on tortillas with whatever additions you like. 

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Beans and rice

A good side dish, a main course for meatless meals, or to serve inside carnitas, etc.

Ingredients

  • 3 cups uncooked white rice
  • 1 15-oz cans red or black beans, drained
  • 1 20-oz can diced tomatoes with some of the juice
  • 1 diced jalapeno
  • 1/2 cup cilantro, chopped roughly
  • 1 small red onion, diced
  • 2 Tbsp minced garlic
  • chili powder
  • cumin
  • salt and pepper

Instructions

  1. Cook rice. Add rest of ingredients, adjusting spices to taste. If it's too dry, add more tomato juice. 

 

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White Lady From NH's Guacamole

Ingredients

  • 4 avocados
  • 1 medium tomato, diced
  • 1 medium jalapeno, minced
  • 1/2 cup cilantro, chopped roughly
  • 1 Tbsp minced garlic
  • 2 limes juiced
  • 1 tsp chili powder
  • salt and pepper
  • 1/2 red onion, diced

Instructions

  1. Peel avocados. Mash two and dice two. 

  2. Mix together with rest of ingredients and add seasonings.

  3. Cover tightly, as it becomes discolored quickly. 

What’s for supper? Vol. 152: We put the rab in it

According to tradition, I skipped the Friday-After-the-Thursday-That-Is-Thanksgiving food post, because guess what we had? Turkey. Guess what it looked like? Turkey! Now you know.

Here’s what we had this week, including two meals with leftover turkey:

SATURDAY
Brats, sausages, and onions three ways

Damien made supper and it got away from him in the way that weekend suppers sometimes will. Everybody liked it, but there was no denying it was brats, sausages, raw onions, peppers and onions, and then other onions. And chicken tenders!

 

It was so much onions, the vampires were like, “You know what, close enough. We’ll just wait outside.”

SUNDAY
Turkey bacon Welsh rabbit

I’ve always been curious about Welsh rabbit. Turns out it’s basically just toast with a savory cheese sauce. We had sliced turkey, naturally, and I got some thick bacon, and I figured it couldn’t miss. I got some thick rye-pumpernickel swirl bread and made the cheese sauce using Alton Brown’s recipe, which calls for Worcestershire sauce, mustard, and beer.

Well, it was doomed from the start. Half the kids were upset because they thought there was rabbit in it, and the other half were upset because there wasn’t. The food itself was tasty, but . . . I don’t know, it’s possible I was still full from gorging myself like a monster over the weekend, and I just didn’t want a whole lot of savory cheese sauce.

Oh well. Oh Welsh.

MONDAY
Turkey enchiladas and tortilla chips

The last of the leftover turkey. I shredded the meat and mixed it up with plenty of chili powder, pepper, and cumin. We are always low on onions for enchiladas, so Dora prepped an avalanche of onions for me before she went to work. I cooked those down (to lazy to wait for them to caramelize, because it would have taken twelve years).

Normally I sort of dredge the tortillas in enchilada sauce, then add meat, onions, and cheese from separate bowls to each one, and roll them up. This time, I mixed the turkey and onions all together, threw in a few cans of drained diced roasted tomatoes, and heated it up together, then spooned the mixture onto the tortillas and added cheese. If this is wrong in some way, I don’t care.

I poured the rest of the enchilada sauce on top of the rolled enchiladas, threw the last of the cheese on, and chunked it in the oven. I had sour cream and some cilantro to top it. Scallions are better, but I lost them. I like the green sauce better than the red.

So, I have tried enchilada lasagna/casserole before, where you have all the same ingredients in there, but layered, rather than wrapped. It is easier, for sure, but I just didn’t enjoy eating it the same way. Maybe it’s some latent cannibalistic instinct, but I really like eating things that look like something’s sleeping inside.

Which is ironic, considering a really awful story involving a surprise dead mouse which I will not relate at this time.

They were pretty good enchiladas. I made a bunch with red sauce and a bunch with green. I felt like I could still detect a ghost of stuffing and yams under the chili powder and cumin, but I may have been imagining that. For one thing, we did not have yams this year.

I will make up a recipe card at some point, but when I’m not cutting corners, I basically follow Pioneer Woman.

TUESDAY
Mushroom bacon corn chowder

Completely fabulous soup. How could it possibly not taste good? Bacon, thinly-sliced red potatoes, diced onions, corn, sliced mushrooms, plenty of pepper, beef broth, and half-and-half. I basically followed this recipe from Damn Delicious, except with more bacon and with sliced potatoes instead of diced, but I’m too lazy to make it into my own recipe card.

Actually, I got confused and completely messed up the direction. I fried the bacon, then added flour to the bacon grease, then added the vegetables; and then I got confused and just threw everything else in together and cooked it until the potatoes were soft. Oh, and cream at the end. Tasted good to me.

The kids moaned and groaned as if I were serving them castor oil on sandpaper. I suggested that, if they didn’t like soup, there were plenty of leftover enchiladas. But they didn’t like the enchiladas, either. What a fwiggin shame. Look at me crying.

I had that soup for lunch the rest of the week. At one point, I opened the fridge and discovered that they had put the soup pot in the fridge, covered it loosely with plastic wrap, then put a small plate of enchiladas on top of the pot, and then A GALLON JUG OF MILK ON TOP OF THAT.

Savages. Savages. Barely even human. I fished the enchiladas out and ate the soup anyway. Savages.

WEDNESDAY
Hamburgers, potato salad, frozen mixed veg

I had forgotten to plan a side for this meal, so I threw the potato salad together in a hurry, and it was a little weird. I diced the potatoes before cooking them, to speed it up, and then I made a dressing with mayo, cider vinegar (why? We had white vinegar), pepper, and too much sugar. We were out of celery, and a bad child came in and persuaded me to use celery salt, even though I knew that was a bad idea. I also forgot to add eggs. I put in some diced red onions just to give it a little crunch. It was just kind of metallic-tasting, plus too sweet.  I added more mayo, so then it was gloppy and metallic. I can decent make potato salad, but this wasn’t it.

 

Then there was this.

THURSDAY
Cumin chicken and chickpeas with lemony onions, pita, yogurt sauce, and pomegranates 

A very fine meal. I set the chicken to marinate in the morning, sliced the onions, and made up the yogurt sauce. (More detailed instructions here.) My kitchen is so cold, I didn’t need to refrigerate anything [*feeble cheering sound*]. Then it was pretty quick to put the rest together an hour before supper. I had to practically grab my family by the lips and force them to say it was good, but they did say it.

It’s technically a one-pan meal,

but you do really want extra yogurt sauce, and you do want those lemony onions. And have mercy, you do want to make the marinade and give it a few hours, because look at that chicken skin:

I had a pretty good time with those pomegranates, too.

Ha cha cha!

FRIDAY
I guess bagels and eggs?

Why I ever cook anything more than this for these ungrateful crumbs, I don’t know.

 

 

What’s for supper? Vol. 147: Kimchwho?

When I sat down to plan my weekly menu, I looked through all my recipe emails, supermarket flyers, my bank account, and my calendar.

They all said in chorus: You will be eating a lot of chips and frozen food this week. And so it came to pass.

SATURDAY
Hamburgers and chips

That is what we had. Not even the pretense of a vegetable.

Oh, I forgot, though, I have a pretty cake to show you! This was Friday, and I was pooped. I had finished two essays, sent off invoices, did an interview, prepped dinner and did not strangle the toddler, even she was super asking for it.  Time to go! As I grabbed up my keys to launch into afternoon errands before I could go home and collapse, I suddenly realized . . .

I had to do another interview and make a birthday cake.

The sound that escaped the gates of my teeth was not a happy sound.

But I made my excuses for the interview, filled my pockets with fruit snacks, dragged the toddler where she needed to be dragged, and made all my stops, including buying cake stuff. (Just a box cake and a tub of icing. I am not a masochist.) Got that thing baked, cooled, frosted, and decided it was going to be an autumn tree cake. Not well-thought-out, but look! It’s bright!

The leaves are hard candy that was smashed, melted into thin sheets, cooled, and re-smashed.

I put waxed paper on a pan and sprayed it with cooking spray. Then I put butterscotch and cinnamon hard candies in bags (double bags, because the seams break) and smashed them with a can, because I couldn’t find a hammer. Then I spread the pulverized candy in the pan and put it in a 250 oven for . . . sorry, I don’t know how long. Maybe 20 minutes, until it was melted. I let it cool, then snapped it into jagged little bits for leaves. It would have been better if I had had more colors and had let them mix more. I also sprinkled little red balls and gold sugar over it to give it more texture. This actually works better with Jolly Ranchers, but they weren’t in the colors I wanted.

I have used this technique for a campfire cake

I think I may have shared these cake pictures before, actually. Oh well. I have also made some cakes with sugar glass, which I made from scratch, but now I’m wondering if I could just use those terrible clear minty hard candies and save a lot of work. Anyway, kids are always impressed. Here is a Frozen cake, with sugar “ice”:

and a “broken glass” cake, with food coloring blood:

We also use crushed and melted hard candy for stained glass cookies, very pretty.

and — ooh, this is an old picture! That baby is Benny — for  a”make your own lollipop” party activity.

 

SUNDAY
Sausage subs with onion and pepper, onion rings, ghost pops

Sunday is usually the day I’ll make a more complicated meal, but we went apple picking after Mass. You think I’m going to have a ton of apple recipes now, but no. The apples were kinda spotty and weird. But there was a horse!!!!!!!!!!

Knowing we’d be home late, I opted for an easy and crowd-pleasing dinner. Lot of sweet Italian sausages browned up and cut lengthwise, lots of onions and green peppers sauteéd in olive oil, served on rolls with pasta sauce and parmesan. Frozen onion rings.

I had the older kids supervise the younger kids to make rice krispie ghost pops.

This picture kills me. Look at Benny’s face. Look at Corrie’s ghost’s face.

Hee hee.

It was a kit that came with ghost-shaped molds, icing, and sticks, but it would be pretty easy to make these without a kit, she said while lying on the couch and telling other people what to do. Pretty easy indeed.

MONDAY
Hot dogs and fries

I don’t remember Monday. I never remember Mondays. I think there was a cross country meet. I think it rained and froze and the morning glories died. I think I cleaned out a closet and found what was making that dead mouse smell (a dead mouse).

TUESDAY
Chicken burgers and chips

There was a concert on Tuesday. I liked it, and no one was beatboxing, so I didn’t have to say “boo-urns” under my breath while I clapped.

WEDNESDAY
Greek chicken salad with toasted pita

Wednesday was a bit less busy, so I bestirred myself a bit for supper. I coated some chicken breasts with olive oil, and put on plenty of salt and pepper, garlic powder, and dried basil and oregano so they were really crusty with seasonings, then roasted and sliced them, and served that over salad with various olives, feta cheese, cukes, grape tomatoes, diced red onions, and hummus.

I also made up a batch of yogurt sauce with Greek yogurt, lemon juice, minced garlic, and salt, and I cut pita bread into triangles and toasted it in the oven with olive oil, garlic powder, and salt.

Toasted, salty, garlicky pita bread triangles, with crunchy tips and warm, chewy insides are way more delicious than they have any right to be.

Although if you put olive oil, salt, and garlic powder on dead leaves and toasted them, I’d probably eat that, too.

THURSDAY
Korean beef tacos with kimchi and Sriracha mayo, and rice

Bit of a chance here. I tried a new recipe from Damn Delicious. Much of the family likes the Korean Beef Bowl recipe, and this beef is basically that, but not quite as sweet. I cooked it in the morning and then put it in the crock pot for the rest of the day.

Okay, so, kimchi. I’ve never had kimchi before, but have long enjoyed a sort of low-simmering curiosity about it. I didn’t think most of the family would like it, so it didn’t seem worth making myself; so I bought a jar. I was a little alarmed at the warning on the cap:

Hm, bulge. My mother had always regaled us with horrible stories of people whose cans of lima beans were bulging, but they ate them anyway, and then they had to have their legs amputated or something. If you even smell it, it could kill you! Your eyeballs would go bursting out of your skull with a sickening pop! Or something. I wasn’t really listening, because I didn’t like lima beans at the time. Anyway, this jar was definitely bulging. Sure, it said it was supposed to be, but what if it was intentionally bulging and botulism bulging? How would I know?

I figured I would taste a little bit, and if I died, well, at least I would die knowing what kimchi tastes like. So I leaned carefully over the sink, draped a napkin over the lid as suggested, and twisted as hard as I could . . .

even harder . . .

sheesh, hard lid to get off . . .

. . . GRRRRRRRRR . . . . .

. . . RRRRRRRRRRRRRRRRRRRRRRRRRRR

–and then KABLAMMO! The cabbage came surging out like a living thing! Like the violent urgency of life itself! I’m telling you, this kimchi needed a Rite of Spring soundtrack!

It also got on my shirt, bleh.

So I sauteéd it up with some sugar in a pan, and we had tortillas with beef, caramelized (okay, it didn’t really caramelize. It never really caramelizes) kimchi, mayonnaise with Sriracha stirred in, and a bunch of cilantro and fresh limes. It was . . . a little challenging. It was sort of like when an Afro-Cuban bembé comes on the radio and you’re like, “Oh, this is neat! This is so — wait — it’s — what? — help!” because you really want to dance to it, but you’re just too damn white. What I’m trying to say is, I liked it, but I also only ate one.

Actually, I made a bunch of rice, and I had extra rice with lime juice and kimchi. I’m like Area Grandmother. Very familiar with rice, thanks.

FRIDAY
Tuna boats

So I went to my new spiritual director and he asked how I was, and I said I was pretty good, and he said, “Oh, we won’t be needing these today!” and he jokingly took the tissues away, but then I cried anyway. And that’s what kind of food blog this is. Natural bubbling and pressure. Just lay a napkin over the top, it’s fine.

What’s for supper? Vol. 135: Booooo!

This week’s menu is brought to you by inappropriate guilt. Actual temperature: 96 degrees with 94% humidity. Real feel: I’m a failure as a human being because I turned on the air conditioner.

Here’s what we ate this week:

SATURDAY
Hamburgers, chips, ice cream sundaes

Can you imagine a world without hamburgers? I can’t.

SUNDAY
Carnitas; berries and cream

I took a nice, fatty pork shoulder and put it in the crock pot (actually two crock pots) with some Narragansett bear and some cans of chipotle peppers in adobo sauce, and then we went to the beach. Several hours later, the meat was nice and tender.

I pulled off the fat, shredded it, and spread it in a shallow pan along with most of the peppers, and put it under the broiler for a few minutes until it was slightly browned and crisp.

Then we served it on tortillas with fresh lime juice, pepper jack cheese, and sour cream.

I was very happy with the flavor of the meat. Some parts of it soaked up more heat than others, so it was exciting to eat. I’m now motivated to start adding more things to these lovely carnitas. What do you like on yours? Beans? Rice? Lettuce or something? Help the yankee out.

Dessert was supposed to be fruit cobbler or crisp, but it was so dangedly hot, I couldn’t bring myself to turn on the oven; so we just had strawberries and blueberries with fresh whipped cream. No complaints.

MONDAY
Citrus salad with chicken and almonds

A new meal, a new meal! Refreshing but substantial, and the flavors combined much better than I expected.

It was again far too hot and steamy to even look at the oven, so I cooked the chicken breasts in the Instant Pot with about 3/4 cup of lime juice and a heavy sprinkling of chili lime powder. I set it to manual for seven minutes, did a quick release, then let the chicken cool and cut it into cubes.

So we had mixed greens, chicken, tangerine segments, feta cheese, toasted almonds, diced red onion, and very thin cucumber slices.

(Okay, I turned on the oven for eight minutes to toast the almonds.) Someone has stolen the post thingy for my food processor, but it turns out you can slice cukes pretty easily on the wide part of a manual grater. I meant to make a honey lime dressing, but couldn’t find the honey; so I just squeezed fresh lime juice onto my salad, and it was very good.

Next time I make this salad, I will try grapefruit. I looked up directions for peeling the tangerines so they don’t have a membrane, but I honestly don’t own a sharp enough knife, and also am not raising any kids who refuse to eat membranes. Harumph!

TUESDAY
BLTs

It was Lucy’s turn to plan and make dinner. Normally BLTs is a birthday-level treat meal, but I’m trying not to quash anybody, so I agreed to her plan and bought five pounds of bacon. She laid them out in two giant pans and put them in a 400 oven for about twelve minutes. They were overlapping each other a bit, and some came out overdone and some underdone, but most if it turned out well and it was SO much easier than frying it in a pan.

My father used to have a BLT for lunch every day. When noon approached, my mother would set a place for him at the old maple kitchen table we inherited from my grandmother. I remember hearing the tea kettle start to sing as the bacon hissed and popped in the old iron frying pan, and my mother would slice off a wedge of lemon for my father’s tea. She’d slit the center of the wedge to make it easier to squeeze, and deftly flick the seeds out into the sink with the tip of a knife. Then my father would arrive, and he’d have a quiet, leisurely meal while reading the daily paper before heading back to work for the afternoon.

From my mother’s example, I learned that when you grow up, people will make you BLTs. And here I am!

WEDNESDAY
Hot dogs, corn on the cob, ice cream

Normally, we have a giant family cookout and firework extravaganza for our giant family on the 4th of July, but several people couldn’t make it, so we moved the party to the weekend.  Seeing as the country really needs more of an intervention than a birthday party, I’m okay with missing the 4th. Boo.

We ate our hotdogs and drove to the beach in the next town, where the local boating club generously hosts a firework show over the lake from a raft. Smiling old men hand out sparklers to the children as the sun sinks below the water, the rich and the poor mingle in peace, and it’s a lovely time.

Except I guess they got sick of the riffraff this year, and we had to go sit in a cemetery across the street. Oh well! Fireworks is fireworks. Corrie booed, because she is a terrible person. Who boos fireworks? Boooo!

THURSDAY
Honey garlic chicken thighs with broccoli and potato

I planned this one actual-cooking meal for the end of the week, knowing it would be cooler. Well, it wasn’t all that freaking cool. And we were out of garlic, of all things. And half the chicken had gone bad! Boooooooo!

Still, it’s a good recipe, a true one-pan recipe, and pretty simple. You make a simple sauce, cut up potatoes and broccoli, put the potatoes and chicken in a pan, spread sauce on the chicken, cook for a while, and then add broccoli toward the end.

It’s a sweet, pleasant sauce, and tastes wonderful with the broccoli. A fine dish if you’re not dripping with sweat and angry about rotten chicken and lost garlic. I really can’t fault Damn Delicious for any of that. The recipe actually calls for chicken breast, but thighs with skin are much better.

FRIDAY
English muffin pizzas

Guess what? It finally rained, and then it went right back to being horribly hot and muggy again. I reserve the right to be cranky, eat too much sour cream, boo fireworks, or whatever works. Boooooooooooooooooooooo!

What’s for supper? Vol. 120: TeamDonutEyes

Oh, what a week. Let’s talk about food.

SATURDAY
Pork ramen

Still not tired of it. Kyra (you know Kyra) reminded me about Chinese five spice, so I dusted some boneless chops with it and sauteed them in olive oil. Succulent and delicious.

Big pot of ramen noodles with your choice of sliced pork, soft boiled eggs, frozen stir fry veggies, chopped scallions, sesame seeds, soy sauce, and hot sauce. So cheap, fast, and delicious.

SUNDAY
“Greek nachos,” birthday cake

Corrie’s birthday!

 

Yep, we bought one of those helium tanks from Walmart. It comes with 30 balloons and ribbon, and, well . . .

The “Greek nachos” recipe is from Damn Delicious. It wasn’t as outrageously delicious as I remember, but the kids all loved it, and it was very pretty and satisfying. Lots of prep work, though. LOTS.

Basically you make homemade pita chips (these are the best part of the meal). Cut pita into triangles, drizzle them with olive oil, and add a little salt, then bake them. On top of these, you have pieces of grilled chicken, olives, feta cheese, cucumbers, red onion, fresh herbs, and roasted red peppers. And of course tzatziki sauce. Full fat Greek yogurt is my middle name.

I decided to roast my own peppers, for some reason. It wasn’t hard, but I don’t think they tasted any better than the jarred ones. Cheaper, anyway. I used Ina Garten’s directions.  You preheat the oven to 500, put them peppers on a pan, and roast them for 35 minutes or so, until they’re all wrinkly and a little charred. I forgot to turn them. I lost the pic I took, but they were pretty ghastly, very alien autopsy.

Then you let them cool a bit. The stem and seeds come off pretty easily, and you can pull the skin right off, which is fun. The peppers make juice while roasting, so you put that in with the skinned pepper flesh and add some olive oil, and there you are.

Corrie wanted a rainbow cake, and she and Benny decorated it together with Skittles.

MONDAY
Pork and peanut dragon noodles, garlicky string beans

New recipe! Only a few of the kids liked it, but Damien and I thought it was fantastic. This is from Budget Bytes. So easy and cheap. The sauce has just three ingredients.

You brown up the pork, add the sauce and chopped peanuts, and simmer it while you’re cooking some ramen noodles. Then put it all together. That’s it!  Very savory and peppy, with a great texture from the peanuts. I don’t usually like peanuts in meat dishes, but this combination of flavors was perfect. I made a quadruple recipe, with two pounds of pork.

It calls for chili garlic sauce. All I had was sambal oelek, for some reason, which is marinated crushed pepper paste. It seemed fairly strong, if sweet, so I used about half of what the recipe called for, and it was great.

We couldn’t not have garlic, so I heated up some olive oil and browned up a tablespoon or so of minced garlic, then added a few pounds of trimmed string beans and some sesame oil. Then I just kept it moving in the hot pan until the string beans were a little charred. Tons of flavor, and nicely crunchy.

TUESDAY
Quesdillas, corn chips

I added leftover scallions to mine.

The children insist on pronouncing it “quassa-dillllas.” They also say “GWACK-a-mole,” to rhyme with “whack-a-mole.” They do this because they are savages, savages, barely even human.

WEDNESDAY
Egg in toast?

I forget. We made homemade bagels, which I intended as dinner, but the day got away from me.
I used this recipe from King Arthur Flour, appreciating the detail that if you’re using a mixer, the dough “will ‘thwap’ the sides of the bowl.” I couldn’t find my dough hook, so there was somewhat less thwapping, sadly, but it’s very stiff dough.

I also didn’t have as much yeast as I thought, so I was only able to make a double recipe, or 16 bagels.

They turned out . . . okay. With bagels, you make the dough, let it rise, make the dough into balls, let them rise, poke holes, boil them, add toppings, and then bake them. The main problem was that I was yakking with another mom the whole time, and made the grievous mistake of using 1-1/2 cups of water for the water bath. That’s the amount of water that goes into the dough; the water bath is supposed to be two quarts.

Here you can see me in the act of thinking, “Something ain’t right here . . . ”

This is the same kind of thinking that led me, in 7th grade Home Ec class, to read the directions to take the two skirt panels and sew the side together, and to conclude that I ought to I sew both sides of one panel together, and then sew both sides of the other panel together. Rather than sewing . . . you know, let’s just move along.  Poor Mrs. Dakin.

In my defense, look at my kitchen. Look at it! It’s ridiculous. Although I did buy a hutch yesterday, and that tangle of cords is soon going to be moved away from the stove, so people can stop accidentally charging their phones in the toaster.

So, the poor bagels had to splash around in a little kiddie pool of a water bath, rather than being dunked into the deep end. Also, the sugar-to-water ratio was way off, so they were quite sweet. Here is how they looked after their water bath, before baking:

They still would have been all right, except that I burned half of them. OH WELL. They did all get eaten! I made eight sesame, four poppy seed, and four kosher salt.

And we had a pretty good time. Some of us had a very very good time.

THURSDAY
FISHERS DINE OUT!

Vacation’s almost over, so we went to the local children’s museum, which I love. It’s quite low-tech, and very lovingly designed by someone who really understands kids. There is also a pretend dentist section with a really comfortable dentist chair just the right size for a tired mother and her cell phone.

By the way, I am solidly #teamdonuteyes

Corrie did quite well, and only flipped out once, in the dress-up section, where she literally had to share the stage with another toddler, and she didn’t want to.

Then we went out for pizza. It was early, so I thought it would be empty, but it was jam-packed.  This is just a casual pizza joint, not a place that takes reservations. There’s not really any room for waiting for a table, so it was very awkward.

Then the manager came over, beamed at everyone, gave the kids enormous homemade cookies to ease the wait, and made sure we knew he had a table in mind for us, and would seat us as soon as possible. They made us feel like they were glad we were there.

Waitresses and hostesses, please be more like this to big families, if you can.  Act welcoming, just like you would for any customer. I know it’s stressful to have a large party, but most big families don’t go out very often. Please don’t make us feel like we’re nothing but a hassle for you, even if that’s what we are. It meant so much to me to feel like a normal, valued customer instead of a problem. We went to a different restaurant for Mardi Gras, and I felt like they couldn’t wait to get us out of there.

I also ordered one of the pizzas half anchovy, because that’s how mothers get leftovers for once.

FRIDAY
Grilled cheese, salad, chips

Damien and I were supposed to whisk ourselves away to NH’s tiny little bit of coast for the night, but of course it’s March, and so we must have a nor’easter with flooding and catastrophic winds predicted. And so we change our plans, tra la la.