Tag: lemons

In haste! In haste! For today is a half day, and I have to go get my punkass kids. It is the final day of teacher appreciation week, and I love that they’re topping it off by making all the kids go away. Truly the gift from the heart. 

Speaking of gifts from the heart, this week having been mother’s day week, I decided to make all foods that I like this week. It was a very tasty week! But also very stupid, as you will see. 

SATURDAY
Hot dogs, chips

Well, I do like hot dogs, but this was more about convenience on a shopping day. But I do like hot dogs. And convenience!

SUNDAY
Italian sandwiches, fries, lemon meringue pie with strawberry compote

Damien shopped for and put together these excellent sandwiches (toasted baguettes with red pesto, olive oil, and vinegar, with provolone, prosciutto, capicola, sandwich pepperoni, tomatoes, and fresh basil), and made fries

and Clara made some wonderful pies, using my pie crust recipe

and the filling and meringue from Sally’s Baking Addiction,

plus, as you can see, a layer of homemade strawberry compote between the lemon and meringue

Absolutely splendid. Perfect. I wish I had gotten pictures from the morning, when she made it, because by dessert time it had gone the way meringues tend to go, but it was still airy and wonderful. 

All the kids came over, and showered me with thoughtful and delightful presents. I spent most of the day following my heart, which meant working on my bog bridge. I worked on it off and on throughout the week, when I had 45 minutes to spare and it wasn’t raining, and it’s almost ready to put in place! I AM VERY EXCITED. In fact, at one point I got a little over-excited. As you will see. 

MONDAY
Fajita beef bowl, pineapple

London broil was on sale, so I got a bunch and sliced it up thin and marinated it most of the day in this yummy marinade

I did all the prep work in the morning: Sauteed some sweet peppers, roasted some corn, chopped cilantro, cut up some limes, and found the shredded cheese, sour cream, and corn chips, and I prepped the rice in the Instant Pot. Sometimes we also have black beans with this dish, but we just had them last week and I just wasn’t bean ready yet. We also usually have chopped scallions, but I forgot. 

Before dinner, I cranked up the broiler and (to be honest, slightly over)cooked the meat

and I piled up my bowl with rice and meat and toppings and ate outside with the birdies. 

Oh, I also cut up the pineapple I meant to serve last week. Lovely meal, very popular. 

TUESDAY
Two pizzas, not three

On Tuesday, I was super busy all day with I don’t even remember what, so I as soon as I got home in the afternoon, I made three pizzas very fast. One olive, one half plain and half Hawaiian using the leftover pineapple from Monday, and one pepperoni using leftover pepperoni from the Italian sandwiches. We had a lot of pepperoni left, so I was pretty lavish with the toppings on this.

Feeling very brisk and accomplished, I preheated the oven, set the pizzas on the counter, and asked Elijah to put them in at 5:10. Then I went outside to work on my bridge. 

I was slapping wood stain on as fast as I could, and even though I was increasingly covered with wood stain and blackfly bites, feeling pretty great about life in general, when Elijah comes out and says, “You don’t have to come inside or anything, but how many pizzas are there?”

I say there are three. I’m the tiniest bit annoyed, because it’s not like it’s a big kitchen or something. Three extra large pizzas, pretty much front and center, can’t really miss them. Definitely three pizzas. 

He says, “Okay, I can only find two. And there is an empty pan.” 

So of course I go inside, and he is correct. Two pizzas which are now in the oven, and one pizza pan, still on the counter, with smears of grease and flour on it.

WHAT COULD HAVE POSSIBLY HAPPENED TO IT? 

What indeed.

Now, you know I’m sharing this story because the dog did not die. I will also confess that we did not take him to the vet. If we took that dog to the vet every time he ate something stupid, we’d be investigated by GoFundMe for an implausible number of emergencies. 

And to be honest, we weren’t 100% convinced it was the dog who made the pizza disappear. First we searched all over the house in case it somehow . . . left. Which sounds dumb, but it was very strange! The pan was there, the pizza was gone. We thought of the cat, who does steal whatever food he can carry and has no conscience at all. And we thought of, uh, other possibilities

And the dog seemed fine! He wasn’t bloated or uncomfortable or acting like his butt was any more haunted than usual.

But we couldn’t think of any other place the pizza might have gone, besides down his gullet. He does have very poor impulse control, even for a dog. 

The danger is that the dough would expand in his tummy and do terrible twisty things to his innards, or that it would produce alcohol and poison him from the inside out. Soooo Damien stayed up until 2 a.m. observing him. That makes nine full hours after the dog apparently ate the raw pizza. He did burp. And that was all. 

Friends, this is the almighty power of a boxer’s digestive system. You can judge us if you want for not taking him to the ER, but Sonny himself would give you some side eye for that. 

Well, maybe not a side eye, because his eye placement doesn’t really allow for that, but he would do his best. Sonny always does his best. As do we all. 

WEDNESDAY
Sweet spicy Korean meatballs, sweet pepper lo mein

New recipe! I came across this recipe for gochujang meatballs with apricot glaze and couldn’t look away. I followed the recipe exactly, except that I used fresh ginger instead of powdered. Super easy, and it was fab. Tasted like party food. You just mix up the meatball ingredients and bake them, and then roll them around in the heated glaze which is just three ingredients, and serve.

I had already served rice that week and I was planning to do it agin, so rather than making rice as a side, I made a vegetable lo mein, as you can see. I usually make lo mein with linguine or fettuccine, but this time I had some very thin Chinese noodles I had grabbed at the International Market. They boiled up in no time, like two minutes, which was fun. I did my easy lo mein sauce

I sauteed up some minced ginger and garlic, then added the leftover sweet peppers, then a little mirin, then the noodles and sauce and heated it all up. Delicious. The whole meal came together, start to finish, in like 45 minutes (moving fast). 

Definitely making these meatballs again. They tasted like party food. They would also be good, maybe even better, with ground turkey.

THURSDAY
Chicken biryani, giant taboon

I’ve had biryani on my mind for a few weeks, so today was the day. This recipe calls for chicken thighs, and that really is the superior kind of chicken for it, but what was on sale was chicken ribs, so that’s what I used. 

I also used actual basmati rice, which I sometimes am too cheap for. I had forgotten this, but it cooks up much faster than short grain white rice; so if you struggle with getting the rice cooked all the way through with biryani, it definitely helps to have the right rice! Anyway I anticipated undercooked rice, so I made the biryani in the morning and put it in the slow cooker for the rest of the day, which generally takes care of any chompy rice by dinner time. 

Turned out great. This being Mother’s Choice week, I did not omit the golden raisins, which the kids don’t like. But they’re easy to pick out, so that’s what they did.

And maybe I went around after dinner and ate up all the little plump, savory, leftover golden raisins on their plates, who can say. Maybe I’m the one who ate the pizza!

(I did not.) So, the chicken breast was a little bit dry, as I expected. Still a wonderful dish. I keep thinking I might try a different biryani recipe, but everyone likes this one, so why. 

At the last minute, I decided to make a Giant Taboon. My naan is kind of hit or miss, mostly miss, and it was too late to start it anyway, but taboon is fast and easy and delightful. Five minutes to put the ingredients together, an hour to rise, ten minutes to rest the dough, and 10-15 minutes to bake. I called everyone down for supper, and then I pulled this lovely pneumatic lady out of the oven:

I made it with a big rolled lip out of force of habit, because I usually make tabboon to go along with mussakhan (Palestian chicken with sumac and red onions) and you serve the chicken right on top of the bread

and I like to make a little lip to keep the juices in. Aghh, I gotta make mussakhan again. It’s so good. 

Oh, I’m almost at the end of the week and I didn’t tell you about my leetle misadventure with wood. The short version is that I had already cut away the rotten wood, replaced it with sound wood, and attached cross pieces on, and stained the underside; and also retrieved the pieces I already laid into the swamp before I realized I really needed to stain them. So then I wanted to flip the two long pieces over so I could stain the other side; but I couldn’t do it the horizontal way, which is easier, because I didn’t want to snap the cross pieces off

So I did what any mother would do: I dragged the kids into it. Four of us hoisted up one short end and carefully walked our hands down until it was basically standing on its end. Then I was like, “Okay, now just me and Lena, and everyone else get out of the way, and Lena, you stand to the side, because it might leap out!” 

You know this is a dumb story. Dumber than the dog eating the whole raw pizza, because his excuse is that he is a dog, whereas I am a college graduate and this was a very dumb idea. 

So we gave it a big shove, and of course it did leap out, but not like I expected, and it thwacked both me and Lena so hard that we both fell down and its fwiggen lucky we didn’t both have multiple broken bones. Do you want to see my leg?? 

Well, I just spent kind of a long time trying to figure out how to insert some code for one of those “click to see image” things, but I’m too full of raw dough, I mean I can’t figure it out, but for some misbegotten reason I really want to show you my leg, which isn’t even that bad. Lena’s is much worse. I’ll put the image at the end of the recipes, and if you are really motivated, you can scroll all the way down and see my leg. I find bruises fascinating, and this one kind of looks like a leaping rabbit. Madeline would be proud.

Oh, so then the long piece was somehow suspended in the air like this

I slapped a bunch of stain on it and dragged a tarp over it just as it began to rain, because I may be an idiot, but I’m not really sure how this sentence is supposed to end.

Damien promised that, when I was ready to flip the second long piece over, I should call him and he he would come over and say, “No, not like that! You’ll get hurt!” (He also said he would help flip it over.) This is what you call traditional marriage roles, and I didn’t even have to become a football player to figure it out. 

P.S. The dog did go to the vet today for his shots, and they confirmed that he is fine, and just likes pizza. Who among us. 

FRIDAY
I don’t know. 
I was planning tuna boats, but Moe and Eliora are coming over, so maybe I will take it up a notch. Or maybe not! Maybe I will throw some wood at them and pretend I thought they ate the pizza. This is MY WEEK, and I can do what I want! Which always turns out well. 

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Beef marinade for fajita bowls

enough for 6-7 lbs of beef

Ingredients

• 1 cup lime juice
• 1/3 cup Worcestershire sauce
• 1/2 cup olive oil
• 1 head garlic, crushed
• 2 Tbsp cumin
• 2 Tbsp chili powder
• 1 Tbsp paprika
• 2 tsp hot pepper flakes
• 1 Tbsp salt
• 2 tsp pepper
• 1 bunch cilantro, chopped

Instructions

1. Mix all ingredients together.

2. Pour over beef, sliced or unsliced, and marinate several hours. If the meat is sliced, pan fry. If not, cook in a 350 oven, uncovered, for about 40 minutes. I cook the meat in all the marinade and then use the excess as gravy.

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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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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.

WATCH OUT, HERE COMES A PICTURE OF MY LEG 

Probably not as bad as you were expecting, with all that build-up. But doesn’t it look like a rabbit?