Tag: projects

What’s for supper? Vol. 403: Nagi knows

Happy Friday! Since it is apparently indeed Friday. There has not been one single day this week when I knew what day it was, so why start now? 

I will begin with an abject failure from last Friday, which I hadn’t yet made when I wrote last Friday’s post. It was French onion pasta, and the recipe included fresh thyme, white wine, tons of freshly-grated cheese, and all kinds of lovely things. How could it go wrong? 

I still don’t know, but wheeee-ew. The recipe said to make sure you measure the liquids carefully so it didn’t turn out soupy. So I did, and it did. So I spooned off quite a bit of the liquid before baking it, and apparently that’s where all the flavor was? But also, it was still soupy. 

Doesn’t look terrible in this picture, but believe me. It was terrible. It tasted like the water you use to wash actual food. Man! Oh well. 

Anyway, on to what we had this past week: 

SATURDAY
Leftover buffet

In the morning, I drove into Nice New Hampshire and picked up a ton of windows from a guy who was converting a porch into a room.

The windows themselves are great (I think I got fourteen total), and also — and this may be something only cheapskate DIYers will understand — it was encouraging to get in on these materials so early in their life. Lots and lots of free and cheap windows are described as “collected to build a greenhouse but decided to go another route,” and that is . . . a little alarming. Because I am building a greenhouse/porch/solarium. But things will be different for me! I will collect windows, but I will not go another route! Probably!!

Then I went shopping, and we had leftovers for supper. I added taquitos, but there were so much leftover food, we didn’t really need them, and then Clara stopped by with some day-old baguettes from the bakery she works at. I myself mostly had the Middle Eastern Meatballs with yogurt sauce and Jerusalem salad, and also more day-old bread than you might think one person could even want.

Open photo

I’m amazed at how well this planned leftover day is working out. Much less food waste, obviously, and the fridge is much tidier; and people are actually looking forward to it, either because you get a second shot at a nice meal, or because of the frozen food I add. Most of all, it’s super helpful to have a stress-free meal to count on after shopping on Saturdays.

SUNDAY
Nachos

Sunday we had nachos (I make really subpar nachos, and I just don’t care. They’re just chips, seasoned meat, jalapeños, and cheese. Salsa and sour cream on the side. It’s fine. 

I also made Monday’s meal on Sunday. For whatever reason, I’ve been building up a supply of lamb shanks for the last several months, one or two at a time whenever they went on sale, and it was finally time to drag them all out of the freezer and do something. I decided on this curry recipe. 

I will tell you ahead of time that it was a tiny bit disappointing. It had all the right spices in it, but the end flavor was just kind of muddy, and the lamb was not nearly as tender as I hoped. It was good, just not great!

Anyway, I had fun making it. First I browned up the lamb

much to the dog’s interest. And I do mean MUCH

No description available.

and then I made a paste out of all the spices

then browned up some onions and other spices

then you add a bunch of chopped tomatoes and the spice paste

and also chicken broth and coconut milk, and then you put the lamb in. I let it simmer for several hours and then packed it into the fridge for the night. 

MONDAY
Lamb curry, rice, pita, pomegranates

Monday, the kids had the day off, and I think Moe and Clara stopped by for supper, but I can’t even remember which day that was. I started the lamb heating up a few hours before supper, and made a big pot of basmati rice. I soaked it first, and that really added to the light, feathery texture of the rice, so I’ll be doing that going forward. Gosh, I love basmati rice. 

A few hours before supper, I started some naan. I am not entirely happy with the various recipes I’ve tried, so this time I went with the Recipe Tin Eats version, which doesn’t include yogurt, but does include a little egg and ghee. 

Friends, Nagi was right again. It turned out so good. Much fluffier than any other naan I’ve made, and it had a nice flavor, too.

No description available.

I couldn’t find my iron frying pan, but this double-walled steel one worked fine. I wish I had been a little more assiduous about wiping the burnt flour out of the pan in between naans, but I will still very happy with the results. 

So then it was supper time! Rice was ready, naan was ready, and I had cut up some pomegranates and some cilantro, and all I had to do was combine the two pots of lamb curry into one very large, brimming pot and carry it into the dining room without–

never mind. I sloshed a little bit out, slipped in it, and sloshed a lot of it out. But didn’t drop any actual meat! But sheesh, what a mess. You can see, this is a fairly greasy recipe, which is one thing I wasn’t crazy about. I think you can see my actual slipping toe marks, which is kind of funny. 

ANYWAY, it was good, though!

Pretty good. Like I said, a little muddy, and just not as flavorful as I was hoping, considering how many THINGS went into it. There was a lot left over, and I cut the meat into pieces and returned it to the masala sauce, and I’m kind of looking forward to Saturday. It was fun having some of the big kids over, anyway. It’s very jolly when they’re here. 

TUESDAY
Bagel, egg, cheese, sausage sandwiches; OJ

Over the weekend, Damien pushed really hard and got the porch debris to the dump, which was a huge relief. On Tuesday, I got out there with a rake and got the small bits, so it looks much more respectabiggle out there. I found a very old bone which I’m about 87% sure is a chicken bone. 

In the late afternoon we had the pleasure of watching Moe read some of his short stories at an event at the college. He won a creative writing award and also recently got an internship with a publisher, and it was hard to say what was more gratifying: Hearing his excellent work, or hearing everyone say nice things about him!

Then we got home and had bagel sandwiches. I tried the oven rack toasting method again, and had slightly more success with the bagels than I did with bread, because they are more rigid

Turns out the kids are much more willing to eat duck eggs if you scramble them than if you fry them! Good to know. 

I don’t really blame the kids for feeling a little icky about eating the duck eggs. You spend enough time witnessing the ducks’ personal habits, and you start to feel a real need for some kind of buffer. I get it. Lucky for me, the main thing I care about is eating, so I love duck eggs, despite What I Know. 

WEDNESDAY
Chicken drumsticks two ways, vegetables and dip, chips

In the morning, I drove into Sticksville and picked up a beautiful heavy door, only $20. The lady says, “I’m sorry I can’t help you lift it; I’ve hurt my back” and I said, “Oh, I’m sorry to hear that. I’m just rushing around lifting as much heavy stuff as I can before I have surgery myself” and she says “What kind of surgery?” and I said, “Uh, hernia.” and we just kind of looked at each other like, well, bitches be crazy. 

Then I got home and tried to do some writing, and then got an irresistible urge to, uh, plant a bunch of marigolds for the turtle to eat. 

I have an awful lot of seeds hanging around, and seeds go through my kitchen constantly. Last year I did some winter sowing (starting seeds inside jugs outdoors, like miniature greenhouses, so they are somewhat self-watering and are already hardened off and start to germinate earlier), which is a nice way to get through the dark part of winter. But I’m having fun finding edible plants I can grow right now. The turtle has been very active and adventurous lately, and is enjoying the geraniums and pansies I put in his tank. 

I roasted a bunch of chicken drumsticks with olive oil, salt and pepper, and then I made two sauces: One with honey, mustard, and lemon juice, and one with buffalo sauce and melted butter. Then I divided the chicken and mixed half with one sauce, half with the other. 

I did this in the morning, and then I had the kids start heating the chicken up in the evening while I was out, and by dinner time, there were two tasty chickens from which to choose. Also veggies and dip and chips. 

Pretty popular meal. It was only a tiny bit of extra work to do the two kinds of sauce. 

THURSDAY
Grilled ham and cheese, tomato soup with rice

Thursday is an absolute blur. In retrospect, I was starting to hatch a migraine (WHICH, I should mention, are much rarer than they used to be! Emgality has really made a difference), and it was one of those days where I had to think about where to put my foot for every step I took, etc. You know, just living is a lot of work sometimes. 

So for supper, we just had grilled ham and cheese on sourdough bread, and I heated up some condensed tomato soup with milk, and I put leftover basmati rice in mine. 

I absolutely love cream of tomato soup with rice in it. Makes you feel like you’re sitting in someone’s lap.

FRIDAY
Ravioli?

I feel like it might be ravioli. For lo, the migraine has come into full power and I don’t know much. But at least we have windows! Lots and lots of windows, and surely everything will work out, one way or another. Or maybe we’ll go another route. 

Speaking of which, I stopped interacting with Twitter about a month ago, and yesterday I finally started up with Bluesky. It’s nice! It’s like Twitter used to be, and lots of people are making a conscious effort to be friendly and pleasant and not horrible. If you’re there, let’s connect! 

What’s for supper? Vol. 384: What Washoe wants

Happy Friday! I spent most of the week prepping for the big Independence Day family party, which will be Sunday. We had to move it because Saturday looks like wall-t0-wall thunderstorms, and now not everyone can come, but I think it’s going to be lovely anyway. It’s almost always lovely, just like me.

Today’s post has a certain amount of complaining, an unreasonably large and expensive cabbage, pictures of my reasonably chimpy deck, and a few good meals. If that sounds readable to you, then here we go! 

SATURDAY
Chicken quesadillas

We had an action-packed day, I forget why, and I got home quite late from shopping. So I did something I’ve never done before: I bought chicken that was not only pre-cooked, it was pre-shredded. 

It was fine. Not bad, even.

I made chicken quesadillas for everybody, but by the time I was done frying them up, I had already experienced enough chicken and oil through my other senses that I didn’t want to eat a chicken quesadilla, so I had a little girl dinner instead.

And very good it was, girl dinner. You’ll notice I still had room for cheese. Alert viewers will also note that I ate it in bed.

SUNDAY
Aquarium!

Our first day trip of the summer! Last summer, we went to the Mystic Aquarium in Mystic, CT, and it was cheaper to get a membership than to buy individual tickets, so even though it’s two-and-a-half hours away, we decided to make the trip again to get a second visit in before the membership ran out. 

The day before, I stopped at Market Basket and got six footlong subs, which are crazy cheap (like $5.50 each) and quite good. (And that makes exactly one good thing about Market Basket.) We cut them in half and there was way more than enough for lunch on the road.

This was the very first time in 26 years that I didn’t obsessively check the weather forecast and insist that everybody bring at least a light jacket. Which of course caused it to pour rain the whole time we were there, interspersed with violent thunderstorms, so we had to shelter in place. BUT, lots of people got scared away by the storms, so when it went back to just plain raining, it wasn’t too crowded!

It’s a good aquarium. The sea lion show is very loud and cheesy, but still lots of fun. We didn’t get to feed the rays this time, because of the rain, but the sharks and turtles and light-up jellyfish were still excellent. They have several belugas, and one of them spends so much time just hanging out upright, they have to rub Coppertone sunblock on her head so she doesn’t get a burn.

Complete doofus. She periodically did this weird head-shaking thing as she hung out, and the top of her head wobbled around like a blanc mange. 

I had Benny and Corrie in my car, and we stopped at Domino’s on the way home, and then again at Wendy’s for Frosties. I had the triple berry one, which tasted exactly like you’d imagine (fine).

For a trip this long, I okay’d the DVD player, and we watched Moana on the way up and the second Harry Potter on the way back. Wow, Moana really holds up. Captivating even if you’re only listening while you drive. I still think the coconut demon part could have been cut, and I still cry when it gets to the part where all the brute force and all the magic in the world is no use, and Moana uses her feminine genius to conquer Ta Fe by reminding her who she really is.

I told this guy they had stolen the heart from inside him, but this does not define him, and he was like, I know, but this is who I truly am.

Fair enough. 

MONDAY
Korean beef bowl, rice, roast broccoli 

Monday was very much back to the summer grind, which is highly preferable to the non-summer grind, but still, fairly grindy. I got so confused, I had to write it down on actual paper

and I’m happy to report that, since this day, one kid who previously needed a ride now owns her own car!  The whole rest of the week was like this, too, but for some reason I was especially confused by Monday. 

So in between, I got a bunch of yard work done while Corrie cooled off, and was cool, on behalf of everybody

Got a big pot of rice going in the Instant Pot, made some quick Korean Beef Bowl (I had fresh garlic and ginger, which is great, but we were out of brown sugar, which was boo, so I used honey, which wasn’t the same. 

Still a yummy, satisfying, and EASY dish.

Jump to Recipe

I was gonna make sesame broccoli,

Jump to Recipe

but I couldn’t find the sesame oil OR the sesame seeds, so I just cut up the broccoli and dumped on some garlic powder, a little salt, and a bunch of soy sauce, and roasted it under the broiler. Not bad at all. 

I forgot to add any kind of oil, and I may actually make it that way going forward. 

TUESDAY
Not-caesar chicken salad

Tuesday I spent most of the day working on the deck. I undid a few inadvisable parts and starting on the railing, doing my best impression of a chimpanzee learning how to work power tools, and frequently reminding my simian self that it doesn’t have to look professional; it just has to not be a death trap. And I achieved that!

Then I dragged my knuckles inside to do something about supper. It was supposed to be chicken caesar salad,

Jump to Recipe

but it turned out I forgot to buy anchovies for the dressing, but that’s okay. Oh, I also forgot to buy a wedge of parmesan cheese. Still okay, I guess. But then I discovered we didn’t have any lemons OR bottled lemon juice. I discovered this after I had already started making the dressing.

So, knowing it was terribly wrong, I put lime juice in. 

So, fine, it was disgusting, whatever. Who cares. We had romaine lettuce and roast chicken and I think cucumbers. Also the dog stole one of the chicken breasts, so there wasn’t even that much chicken. What you want from poor old Washoe? Washoe tired. 

WEDNESDAY
Shepherd’s pie

Wednesday it was murderously hot and humid, so of course I spent all day trudging around Home Depot and working on the rest of the deck railing, and then I topped the day off with an extremely heavy and dense casserole. Sometimes you look at your plans, realize they are terrible, and forge ahead anyway, because following through feels better than anything else possibly could. At least that’s what you tell yourself. 

I installed the last of the balusters and topped the whole (well, almost the whole) railing with a PVC gutter, because I just need to protect little hands from the screws that are poking out all over the place. It’s FINE. It’s fine! 

I didn’t even argue with the Home Depot guy when I bought the gutter. I told him what I wanted (a handrail cover, or, failing that, something that would function like a handrail cover; for instance, maybe some PVC gutter) and he told me, “Oh, no, that’s not what you want.” Which is what Home Depot ALWAYS says to me. They either say “Oh no, that’s not what you want” or else they say “That would be a special order” even though I know exactly what I want and they clearly HAVE it, because I can SEE IT, RIGHT THERE; but they insist they don’t have any. Or one time, they installed a water heater for us, and there was a carbon monoxide leak, and I had to throw and absolute FIT to get them to admit that this is a problem. I haven’t forgotten that. 

Anyway, I thanked him for his help and then went over and bought a PVC gutter, and I attached it to the rail with a staple gun, so there. 

I also opened up the pool-facing part of the original platform. It used to look like this:

because it was originally a play structure, not a lifeguard stand. So you had to duck your head to get into the pool 

But now it looks like this:

Wooo, wide open! Go right in! I was pretty nervous about removing half the frame, because I was afraid it would somehow destabilize the whole thing. But it still seems perfectly solid. 

So here is my oddly-shaped but indisputably actual deck:

I also trimmed off a few protruding parts, added a grabbing handle to the ladder at the end, and did miscellaneous fussing, and put one of my finer pallets underneath it, so we have a spot for our hay and straw collection

And there it is. Still needs to be sanded and painted or stained, but I don’t think I can get that done this week.

I wondered if it was really, truly done. I thought long and hard and then went back to Home Depot, looking for a transitional piece to ease the 1-inch drop between the triangular floor section and the long section. But as soon as I got there, I remembered having the same fruitless search when I was redoing the dining room floor, which had its own weird threshold situation. 

So I’m gazing at long pieces of wood and a guy in an orange apron greets me in a booming and friendly voice, and asks how I’m doing. 

I say, “Oh, good, but do you have a moment? I have a question about wood.”

He says, “I just have to get back to this customer, but what do you need to know?”

So I explain what I’m looking for, and he suggests looking in the flooring section. I say I already did that, and then I explain a bit more about what I need. 

So he says he’s going to go help the first customer, but he’ll send someone else over to help me. I thank him. So cordial, so helpful. Home Depot’s not so bad after all!

I start walking to the flooring section, just to take another look, but I’m keeping an eye out for the guy, so he doesn’t have to search for me. And I pass by an aisle, where I hear a booming and friendly voice saying, “Yeah, this lady needs some help, she has some transitional bullshi–”

and then he sees me. The “t” never falls from his lips.

You know what, fair. He wasn’t wrong. It was an hour before close, it’s customer service, and I DID have some transitional bullshit. I’m not even mad. So the other guy (who turned out to be the “oh, no, you don’t want a gutter” guy, haha) walks with me to flooring and we look over our options, which are, as I expected, additional bullshit, which is even worse than transitional bullshit. I can put a stair nosing over the transitional part, which will not help in any way, and is $20, and I would need two.

So I went home! Thanks for nothing, Home Depot. I hate you so much. 

I also bought some flowers, which is what I do when someone hurts my feelings. So I guess I was a little mad, actually. And I also got some fresh sand for the sandbox, and some Killz in a spray can, which I didn’t realize was a thing. The bathroom ceiling is about to find out it’s a thing!

Oh, so the shepherd’s pie was fine. Instant mashed potatoes continue to delight. 

Quite tasty, even if it did slump a bit

Who among us. And did you notice the Fiddler on the Roof? A present from Moe. 

THURSDAY
Vietnamese chicken salad, potstickers

Thursday was, of course, the Fourth of July. I got up relatively early and cleaned out the fridge, which was MONSTROUS, and then prepped supper, because I knew I was gonna be running around all day.

I had been waffling all week on what to do with this chicken. I know it sounds like I’m going to make pun about chicken and waffles, but I’ve never even been tempted to make chicken and waffles. That’s just weird and I don’t want to understand.

What I wanted was to make the Milk Street Radio Goi Gà, but I always get lost in a maze of Milk Street logins; so I decided instead to make this Chinese chicken salad from Recipe Tin Eats, a site which has yielded some great recipes. 

This recipe calls for both red cabbage and Napa cabbage, but when I got to the store, they had plenty of red, but only one Napa cabbage, and it was massive. But I was like, haha, it’s one cabbage, Michael, how much could it possibly cost? 

That mofo was $14!!!!!! But it was already our fourth stop and it was already after 5 PM, so I didn’t have it in me to call the manager over to void a cabbage. 

So I had this freaking cabbage the size of a hassock, and then, I don’t even remember why — possibly because there has some kind of giant locust in the house all week, and I have absolutely torn the living room apart and vacuumed everything I can find but I CANNOT FIND THE BUG, and it just sits there screaming all day long! Which can be a little wearing! — but I switched recipes again. I went with a different Vietnamese chicken salad recipe that I cannot even find now. Good heavens. And I ran out of fish sauce, and guess what? I forged ahead, and IT WAS DELICIOUS. 

Basically you have some cooked chicken (I cooked it in the Instant Pot and then shredded it in the standing mixer), a bunch of shredded cabbage (if you can’t find Napa cabbage, just shred some $20 bills), and this garlickly-limey-fish saucy-spicy dressing, and I didn’t have peanuts so I put some cashews in a bag and bashed them with a rolling pin, and I made a big bowl of pickled red onions, and found some crunchy Chinese noodles, and it was so, so good. 

It’s supposed to have cilantro, which I forgot to buy, and fresh mint, which I didn’t use enough of. Still, just about everybody liked at least some part of it, and it made a really pleasant summer meal — filling, but not too heavy, and a real festival of flavors. And pretty! And if you use an Instant Pot, you don’t even have to heat up the kitchen. 

By the end of the day, my hands and feet were all swollen up and I was full of wood splinters and fish sauce and bad opinions about life, and simply could not face the thought of taking the kids to a fireworks show. So Damien, who had been dealing with a Napa cabbage-sized heap of nonsense himself all day, and all week, cheerfully brought them. And they had a nice time. I stayed home and took a shower and lay in front of a fan, and I also had a nice time. 

FRIDAY
Pizza

We just had pizza several times, but we’re having more pizza. Fight me. Topped the garden basil, so I believe we’ll have basil pizza. 

I got some pretty great mail today: Some bins that I was planning to store duck and dog food in, but it turns out they are too small (even though I measure and measured and did tons of research and comparison shopping and even worked out how to covert gallons to pounds), which is a bummer, but then I also got a framed alla prima painting of a skull by Matthew Good. I ordered it kind of on a whim with some money that fell into my lap for a ridiculous reason, so I exchanged it for ONE ART, and I feel wonderful about that. 

When we die, we are not gonna leave our kids any money, because we ate it all, but we are gonna be able to leave them some original art. 

Anyway, this is our current pet food storage system:

and this is what I have now.

Not big enough, but it cannot fail to be an improvement. In some way. Surely. 

I just took a quick break to give Sophia her very first driving lesson, and she did great. Corrie got some sunblock in her eye, and then the other eye, and then the first one again, but we all survived. I planted the grapevines. I moved the eggplants. I weeded around the patio. I staked up the peas. I put the stairs on the bog bridge. I mulched around St. Joseph. I ziptied the flowerpot to the stand so it stops falling down. I trimmed the hydrangeas so the stella d’oro lilies can see the sky. I thinned the collards. I deadheaded absolutely everything. I found a high spot for the flowers the bunnies keep eating. And for the third time this summer, I replaced the sunflowers that the bunnies also keep eating, and this time I smartened up and sprinkled red pepper all over them. And I cleaned up the hundreds of bits and pieces of wood that somehow got thrown all over the yard by some maniac. 

And now I’m ready to have a party! Basically! I just need to go shopping. 

Washoe out!

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Korean Beef Bowl

A very quick and satisfying meal with lots of flavor and only a few ingredients. Serve over rice, with sesame seeds and chopped scallions on the top if you like. You can use garlic powder and powdered ginger, but fresh is better. The proportions are flexible, and you can easily add more of any sauce ingredient at the end of cooking to adjust to your taste.

Ingredients

  • 1 cup brown sugar (or less if you're not crazy about sweetness)
  • 1 cup soy sauce
  • 1 Tbsp red pepper flakes
  • 3-4 inches fresh ginger, minced
  • 6-8 cloves garlic, minced
  • 3-4 lb2 ground beef
  • scallions, chopped, for garnish
  • sesame seeds for garnish

Instructions

  1. In a large skillet, cook ground beef, breaking it into bits, until the meat is nearly browned. Drain most of the fat and add the fresh ginger and garlic. Continue cooking until the meat is all cooked.

  2. Add the soy sauce, brown sugar, and red pepper flakes the ground beef and stir to combine. Cook a little longer until everything is hot and saucy.

  3. Serve over rice and garnish with scallions and sesame seeds. 

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Sesame broccoli

Ingredients

  • broccoli spears
  • sesame seeds
  • sesame oil
  • soy sauce

Instructions

  1. Preheat broiler to high.

    Toss broccoli spears with sesame oil. 

    Spread in shallow pan. Drizzle with soy sauce and sprinkle with sesame seeds

    Broil for six minutes or longer, until broccoli is slightly charred. 

 

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caesar salad dressing

Ingredients

  • 1 cup vegetable oil
  • 6 cloves garlic, minced
  • 12 anchovy fillets, chopped
  • 1 Tbsp kosher salt
  • 1/2 cup fresh lemon juice (about two large lemons' worth)
  • 1 Tbsp mustard
  • 4 raw egg yolks, beaten
  • 3/4 cup finely grated parmesan

Instructions

  1. Just mix it all together, you coward.

5 from 1 vote
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Leftover lamb shepherd's pie

This recipe uses lots of shortcuts and it is delicious.

Instructions

  1. Preheat the oven to 350.

  2. Prepare the mashed potatoes and set aside.

  3. Heat and drain the corn. (I heated mine up in beef broth for extra flavor.)

  4. In a saucepan, melt the butter and saute the onion and garlic until soft. Stir in pepper.

  5. Add the flour gradually, stirring with a fork, until it becomes a thick paste. Add in the cream and continue stirring until it is blended. Add in the cooked meat and stir in the Worcestershire sauce.

  6. Add enough broth until the meat mixture is the consistency you want.

  7. Grease a casserole dish and spread the meat mixture on the bottom. Spread the corn over the meat. Top with the mashed potatoes and spread it out to cover the corn. Use a fork to add texture to mashed potatoes, so they brown nicely.

  8. Cook for about forty minutes, until the top is lightly browned and the meat mixture is bubbly. (Finish browning under broiler if necessary.)

What’s for supper? Vol. 384: One caprese summer (relics notwithstanding)

Happy Friday! I had a week that was just plain weird.

Let me tell you about it, and also what we ate. 

SATURDAY
Nachos

Saturday I was still in the grips of whatever it was that made food into my mortal enemy last week. I went grocery shopping verrrrry slowly and cautiously, and then came home and made nachos, but did not take a photo, because I can buy food and make food, and even eat a little bit of food, but apparently pointing a camera at it is a bridge too far. 

My nachos are not terribly inspiring anyway. I just cook and season some ground beef and sprinkle it over tortilla chips, throw some jalapeños over that, and cover it with shredded cheese, then heat it up, and serve it with sour cream and salsa. It’s one of those dishes I don’t really want to start making better, because then people will expect it, and I need to preserve some quick and brainless meal preps for myself.

In the afternoon, I rested for a bit and then to the flower farm up at the top of the hill, because the rabbits gobbled my beloved poppies up, and I was just feeling tragic about my garden and its stubs. It had been murderously hot and and humid for several days, but it suddenly turned cloudy and breezy, and flower son stood gazing at the horizon, and said, “. . . In about five minutes.” And then it started to sprinkle.

So I scurried around grabbing what I came for (perennial dianthus, tickweed, and some eggplants), but not fast enough. SUCH A DOWNPOUR. I briefly turned into Fielding Mellish

But I got my flars!

SUNDAY
Grab whatever

Sunday was a little rough. I ended up having to leave Mass early and go sit in the car because I was feeling so blehhhhh. Not too bleh to take a selfie because my hair was having a nice day, though. 

Clara and Damien went to a Bonny Light Horsemen concert, and a bunch of the other kids were doing this and that, so I couldn’t work up the enthusiasm to cook anything for the small group that was left. I may have had a bagel, but I truly don’t remember.

MONDAY
Steak and peach salad

Monday I was feeling quite a bit better, and agreed to take the kids to the library. Then on the way home, I remembered we needed duck food; and then the exit from the feed store is a weird traffic spot where it’s hard to turn left, so I decided to go right and take the long way home, and as long as we were on that road, I asked the kids if they wanted to hit the Salvation Army. 

And that is how I found the first class relics of Saint Peter, Apostle, and St. Helena, Empress. 

I am not kidding. They were in the jewelry case for $3 each and I was like, “oh, um, could I see those little round pieces, please?” and then I was like, “um, oh, I will take them, please.” I zipped them into my Vera Bradley wallet, because I didn’t know what else to do. And that is where they still are, actually. 

I didn’t have my reading glasses onat the store, so I couldn’t read the little labels until I got home. It just felt too insane to take in, and still does.

But I carefully unscrewed the backs

and saw this:

I talked to Sean Pilcher of Sacra Relics and sent some photos, and he said they are “doubtlessly authentic,” and that the wax seal inside is the seal of Giuseppe Nicolini, the bishop of Assisi who founded the Assisi Network that saved hundreds of Jews during World War II.

So. 

I have relics. Most likely.

I still have to pack them up and send them over to be cleaned and repaired, and I hope they can be documented. Pilcher said one of the major misconceptions about relics is that Catholics expect you to accept on blind faith that they are what we say they are; but actually it’s a pretty rigorous process of authentication that draws on expertise from several different fields. So we shall see!

In the mean time, it sure looks like our household picked up a couple of amazing new friends. I’m working on writing a long piece about it, and just trying to understand what it could possibly mean that I’m temporarily sharing a bedroom with some nearly 2000-year-old bone fragments of a man who was chosen by Jesus to be the rock on which the Church is built, and the woman who found the true cross. I’m open to ideas! I’m open to all kinds of things. 

My sister and her husband are making a reliquary for them, for as long as they will be in our house, and I’m waiting to hear back from my pastor about whether our parish wants and can accommodate them, and I talked further with Sean Pilcher and left some messages with Fr. Carlos Martins who hosts Treasures of the Church. My first goal is to have them as local as possible, with as much access for the faithful as possible.

I just. I don’t know. At first I was frightened and distressed, but now I am growing attached. 

Told you I was having a weird week! And yes, I did go back to the Salvation Army to see if there was . . . anything else. Which there was not, except for a silly nicknack from Target or something that looks exactly like a monstrance, except with a mirror in the middle. I talked to the manager about what I had found, and she said that, if someone drops off relics again, they will call a priest. (I was like, “So, for future reference, these are human remains. . . ” and she was like, “We can’t know everything!” and I was like “OH, I KNOW.”)

But! Relics none the less, I still needed to make supper. And this is still a food blog. So.

London broil was on sale, so I got four nice cuts. I seasoned them with salt and pepper, heated a skillet up screamingly hot and melted some butter on it, and then seared each steak for three or four minutes per side. 

Very nice. 

Some of it was a little underdone, even for us, so I threw those pieces back in the pan and finished them up while I cut up a bunch of peaches. So we had mixed greens, beef strips, peaches, crumbled goat cheese, and a sweet vinaigrette. 

Superb. I was feeling extremely depleted in general, so some lovely rare beef really hit the spot. 

TUESDAY
Corn dogs and chips

Tuesday I was feeling very much better, and RELICS NONETHELESS, I scurried around getting caught up on weeding and mulching and yard work. The grass was pretty high, and that is how I mowed right over an aerosol can of bug spray, which exploded with a bang and a cloud. No biggie, I have St. Peter and St. Helen in charge of the house now. I can run over whatever I want!

I’m just talking. I don’t know what is going on, for real. 

WEDNESDAY
Caprese pasta

Wednesday was our long-anticipated annual dumpstravaganza, relics howbeit. The kids cheerfully and willingly, just kidding, helped me drag a year’s worth of clutter and horrible crap from the yard into the driveway

and then I ruthlessly cleared off the porch, and four trips to the dump later, it looks like human beings live here.

You know you’re having a wonderful day when the dump guy asks if you’re okay. I was okay! I was just hot and exhausted and deep in “WE HAVE TO THROW EVERYTHING OUT AND WHAT IS THE MATTER WITH THESE PEOPLE AND WHAT IS THE MATTER WITH THIS HOUSE” mode. You’d think a dump guy would be familiar with that look, honestly. 

Got home and decided to tear down the vines that I had spent the last five or six years cultivating to grow over the porch to disguise its shabbiness. I had ordered Concord grape vines, which arrived as bare roots. I dutifully watered and fertilized and trained them, and was so excited that they finally started putting out fruit last year! And that is when I discovered that I may have ordered grape vines, but what they sent me were actually porcelain berry, which is poisonous and invasive. LE SIGH. So we’re starting over. 

Around 5:00, I saw to my dismay that I had scheduled myself to make a brand new recipe, which wasn’t ideal for how hot and pissed off I already was, but I didn’t want to waste the tomatoes and basil I had bought. So I made this caprese pasta from Sip and Feast.

Tiny little bit of prep work

but it came together very fast, and I thought it was delicious. 

Tasted exactly like what it was, of course (you can’t see it, but there are hunks of half-melted fresh mozzarella in there, and a good amount of red pepper flakes), which is a good thing. Lovely summer dish.

And now the last three times I made pasta, I did not overcook it! I can learn. 

THURSDAY
Pizza

On Thursday (relics regardlessly) I finally finally finally got back to working on the deck. In my old age, I have gained enough wisdom to realize that nobody who is feeling weak and shaky needs to be messing with a Sawzall, so I kept putting it off and putting it off.

But Thursday I was ready, and I got so much done. I took out the bad joist and put in a new joist with different hardware (and it fit, and *ahem* I rejoist) and cut and installed some floor planks, to close up the gap between the original structure and the new platform

Before:

and after:

Then I added a post on one corner and reinforced it with a sort of sheath of two long boards; and then I put a bottom sort of kickboard thingy (I don’t know what you call anything) and a top railing on. 

So today, all I need to do is buy some spindles or something, to fill in the railing, and then paint or stain it all, and it will be DONE.

I really wanted stairs for it, but that will be next year’s project. It has a ladder on one end and a climbing wall on the other, so it’s easy enough to get up and down. I know this, because I did it approximately 927 times yesterday, because I am constitutionally incapable of thinking about what tools I will need before I climb up a ladder.

I am so pleased with how it’s turning out.  I know it still looks very much like something that most people would be finally getting around to getting rid of; but it’s quite stable and strong, and the kids like hanging out of it. Once it’s had a little sanding and it’s all one color, I think it will look a lot more reputable. I have a vision, I tell you! And my secret is being too dumb to stop even when I realize I don’t know what I’m doing. 

Clara kindly made pizza for us. One pepperoni, one cheese, and one with leftover goat cheese, leftover basil, and red onion, which was fantastic. I forgot to eat all day, so believe me when I tell you. That was some good pizza. Relics notwithstanding. 

FRIDAY
Fish tacos

Just tortillas, frozen breaded fish, avocados, salsa, and sour cream. I just this moment realized this is supposed to have shredded cabbage on it, which I forgot to buy. Maybe I will chop up some collard greens, which are coming in nicely and desperately need thinning.

Oh, and fish tacos are supposed to have cilantro and limes. WELL, maybe I will go to the store. Maybe I’ll go to Aldi and find the Ark of the Covenant, who knows? 

Also, in relics notwithstanding news, I think I can say for certain that the weight loss I experienced when I was in full on NO FOOD NO HOW mode was not “just water weight.” I lost nine pounds when I was super sick, but I’ve been back to eating normal food for several days now, and, deliberately riding the wave of encouragement from having lost nine pounds, I lost another three pounds, meaning I’m back under The Terrible Number once again. 

My only regret is that I’m still revolted by even the idea of shrimp. Shrimp used to be my all-time favorite luxury treat, and now it feel like more of a threat. But you know, when I was about six, I had some Crackerjacks and then threw up out the window of my grandfather’s Toyota on the New Jersey Turnpike, and it was years and years before I could even think of Crackerjacks again. But now I can! Crackerjacks, crackerjacks. See? I’m fine. So I’m sure someday I’ll live to shrimp again. 

And that was my week! Headed to adoration in a bit, and I will ask St. Peter and St. Helena to watch over all of you, and make your collards grow or your power tools behave or your fat melt or your kids be helpful or whatever it is that you need. It’s on the house, especially if you’re too dumb to stop when you realize you don’t know what you’re doing. What a world. 

 

 

What’s for supper? Vol. 382: All hands on deck

IS it Friday? Apparently it is Friday! Happy Friday. Today, the last kid has her last day of school (the other schools let out last month, last week, and earlier this week, respectively).

We’ve had hot, sunny weather all week, and countless numbers of ceremonies and little parties and I don’t even know what else, and I’ve been spending every spare minute working on the pool deck, and it just this minute started raining. Which is good, because I have been neglecting my garden in favor of working on the deck. 

We had some quick but delicious meals this week, with a real summery feel to them. Here’s what we had:

SATURDAY

Saturday was Sophia’s graduation! Little Baby New Year, all done with high school. 

Our first kid to graduate from Catholic high school. And that’s six out of ten kids done with high school!

After graduation she went to a friend’s party, and then we went out to eat, to the restaurant of her choice. Which was CHILI’S, because we have raised her right. Then we got ice cream, and I picked ginger ice cream, which is now on my list of things to make this summer. So refreshing. I want to make ginger ice cream with coconut, and mango ice cream with pecans, or some combination like that. 

SUNDAY
Roast beef sandwiches with swiss and chimichurri

Sunday after Mass I made some chimichurri

Jump to Recipe

and got started on the deck, and Damien cooked the roast beef. I attached three legs with carriage bolts on one side and screwed a big X, to reinforce it.

I didn’t bother trying to make the legs even because the ground is so uneven. Just literally leaning into that whole situation.

I’m using all salvaged wood, so a lot of the work is removing old nails and screws and extra bits of wood, and also I’m determined to do as much by myself as possible, so everything took a million billion years, and I truly don’t know what I’m doing, andI disturbed an awful lot of angry ants, so by the time it was dinner, boy oh boy, did that sandwich taste good.

Damien cooked the meat by seasoning it very heavily, like absolutely crusty, with salt, pepper, and garlic powder, and then he sears it in hot oil with a bunch of whole garlic cloves. Then he roasts it at 350 for about 45 minutes, and begins checking it for doneness. We like it quite rare, and it turned out juicy and tender and perfect. 

The chimichurri was also excellent.

Jump to Recipe

It’s like the flavor equivalent of if a toddler who just took a bath and escapes from his mother and goes and rolls around in the newly-mowed grass, and it’s the best thing that ever happened to him. 

MONDAY
Scrambled duck eggs with sausage on homemade biscuits

I prepped the biscuit dough in the morning, mixing the dry ingredients in one bowl, and the eggs and milk in another, and I shredded the butter on a box grater and then froze it. (If I’m going to make the dough right away, I freeze the butter first, and then grate it directly into the dry ingredients.) 

Jump to Recipe

Spent some more time on the deck, drilling out the holes for the leg bolts. I couldn’t put the legs on yet, because the deck still needed to be flipped, and I didn’t want it to be too heavy. I also worked on leveling out the ground to seat the post bases, close enough so you can jump off the deck into the pool, but not so close that it damages the pool. 

As I dug and measured and dug again and measured again and cussed and dug, I started having some massive flashbacks of the neverending pool prep we did a few years ago, when we kept digging and digging, trying to find some magical, mystical strata of ground that was not rocky (so it wouldn’t ruin the pool floor) but level (so the pool wouldn’t tip over), and every time we removed a rock, it turned out to be a GIANT ENORMOUS BOULDER, and when we got it out, ope, look at that, the ground wasn’t level anymore. And we DID truck in sand to level it off, but somehow it wasn’t that simple, and I remember it taking something like seventeen years to finish. So that’s why I want to do the deck myself! Because if I’m gonna suffer, at least I’ll only have one person mad at me (myself). 

So about half an hour before dinner I rushed in started sausages cooking, and threw the biscuit dough together, and baked twelve enormous biscuits. They turned out with a wonderful texture, just pillowy soft inside with a thin, crackly, buttery shell on the outside

but they tasted like straight baking soda. I have no idea what happened. Same recipe I always use. Is it because I broke up the assembly process? Is it because the butter was frozen? No idea. But I scrambled up a bunch of eggs and had the kids make orange juice, and it was a good enough meal.

After dinner I did get the kids to help me flip the deck over into the bases, and then while they held it, I attached the other three legs. 

Not! Quite! Straight! But pretty close. And, unlike me, more stable than it looks. 

TUESDAY
Tacos

Totally Unremarkable Tacos.

I took this picture of my taco resting on the arm of the living room chair, and you can see the piles of projects the kids brought home and boxes of miscellaneous stuff cleared out of the laundry room so Damien could work on the dryer and the living room not having been cleaned because I have been working on my deck and not yelling at people to clean more, and just THINGS AND STUFF EVERYWHERE. It’s fine. All manner of things shall be fine. But as you can see, it seemed like too much work to put salsa on. Startin to get a little tired. 

WEDNESDAY
Italian sandwiches, chips, watermelon, birthday cake

Tuesday, Dora and her friend came over to belatedly celebrate her birthday. I scurried around getting the sharpest wood scraps out of the yard, and made a bunch of meat and cheese platters

and we had nice sandwiches

and Clara made a chocolate cake with cream cheese frosting. Sadly, she ran out of time and wasn’t able to complete her plan, which was to recreate the Carvel cake that Kelsey Grammar and Jenna order to pull the misspelled cake refund con. So the cake just said FRAJER and we all had to just sort of sit with our choices in life. 

I heard it was delicious, though, unsurprisingly. Clara’s very good. 
And if I may toot my own horn for a mo, I’m sometimes pretty good at buying birthday presents

It was a book from her childhood, which we have been trying to remember the name of for years and years and years.

It’s about an alligator, and whenever I described it, everyone always thought I was talking about Lyle Lyle Crocodile. No! Not Lyle! I know I sound like the guy who is convinced there is a little mouse with a big hat, and he goes very fast, but no, NOT Speedy Gonzales. He’s a mouse! Anyway, she liked her present. Phew. 

I also did some laughably bad work on the deck, reinforcing the legs on the other long end

It was just one of those “all it has to do is not fall down” moments, and I think I arrived. The X I made on the first side has one plank on the inside of the legs crossing over the plank on the outside , but this second side of the deck is too close to the pool wall, so it had to — you know what, never mind. I’m the one who has to live with this; why should you get involved? It’s fine. 

THURSDAY
Poke bowls, potstickers

Thursday I attached a ladder to the short end of the deck

and reinforced the legs a bit more, replaced a few planks on top, annnnd started removing the side of the existing lifeguard station thingy on the other short end, with the intent of making it all into one big deck. Which wasn’t the original plan, but what is, these days? 

This may or may not work out. But it may! I added a fairly chimpy joist to join the two platforms, and now I need to buy some hardware to reinforce that, and then I can start adding to the floor, and putting up a railing. 

I haven’t yet decided what to do with the one long end that you see when you look straight at the pool. I have some pallets I could just attach to it, to make it more finished, kinda like this, but two of them

Or I could just attach some kind of other wood. I’m really trying to use just salvaged wood and only buy hardware, so I dunno. I may just save it for another year. My plan is to build steps to replace the ladder next year, and I’m going to stain it when I’m done building this year. 

Dinner was blessedly simple. I had remembered to take the ahi tuna out of the freezer in the morning, and although the cat did find it and start nefariously dragging it across the house like an absolute cartoon character, it was double bagged, so it survived. I started some good rice in the instant pot, got Clara to cut up a bunch of mangos, chopped up some sugar snap peas, and diced up some ahi tuna. So we had rice, tuna, mango, pea sprouts, sugar snap peas, and those spicy chili lime cashews from Aldi, and also the hot sweet Polynesian sauce from Aldi. 

It was SO spicy, but incredibly tasty. What an entertaining treat this meal is. 100% mouth party time.

I wasn’t sure there would be enough food, so I grabbed a couple of bags of frozen potstickers from Alid and just boiled ’em. Everyone was pleased. 

FRIDAY
Not actually sure

Last Friday (after I shared last week’s food post), I made lemon garlic shrimp on pasta, and it turned out spectacular.

I used this Sip and Feast recipe and I’m probably gonna make this exact thing again this Friday, because this time the other store had a sale on shrimp and I’m not made of stone. The recipe has a couple more steps than I would do if I were just throwing it together on intuition, but it’s totally worth it. Every flavor just popped right out, and the texture of the shrimp was absolutely perfect. 

Sophia is talking about celebrating the honest-to-goodness start of summer by taking the other kids out for pizza, and if that doesn’t pan out, there is tuna in the house, so there will be something for every palate. 

Oh, last Friday was also the feast of the Sacred Heart, so I also made something I’ve had my eye on for a while: Coeur à la Crème, following this recipe from Mon Petit Four. It was really quite easy, and I think I will make it every year for the solemnity. I need to work on the presentation, but I did achieve that Catholic What-The-Hell-Am-I-Actually-Eating feel.

and everybody thought it tasted good. I thought it would be like cheesecake, dense and heavy, with a light garnish of fruit, but it was actually kind of reversed: A thick, intense fruit compote on top of an airy, not-too-sweet creamy heart. Very pleasant. 

I didn’t have blackberries the recipe called for, so instead I made a compote with about a pound of strawberries and a pint of blueberries, to which I added two or three tablespoons of sugar and two tablespoons of water.

I simmered it for a bit and mashed it from time to time, and then mixed in a good slug of lilac jelly; and then I spooned out some of the liquid and mixed it with a few tablespoons of cornstarch, and added that back into the sauce, cooked it for a bit longer, and then took it off the heat and let it cool until dessert time. 

I don’t think I mentioned what the lilac syrup tastes like! It’s lovely. It does taste floral, but different from rosewater (which I don’t really like). It is sweet, of course, and a little bit citrusy, but not cloyingly sweet, and it just has a bright, lively but not too intense flavor, faintly like blueberry but brighter. I really like it, although it never completely gelled and is more like a very thick syrup than jelly. I think next year, I will put some of the lilac petals into the food processor and put them into the jelly, to give it a little more body. 

Oh, so I made a double recipe of the cream part, and one was in a large silicone heart mold, lined with cheesecloth as the recipe suggested. The rest, I made in small heart molds sprayed with cooking spray, and they did not come out at all. We had to spoon them out. Lesson learned! 

I also learned you can help your cream cheese achieve room temperature by not going shopping until the very last minute, and panicking a bit on the ride home

But like I said, it was hot and sunny!

And now, like I said, it is raining, so I can’t work on the deck, but can only sit here and think happily about not having to water my poor, neglected garden. I think I put 500 miles on the car this week, just to-and-fro-and-to-and-fro, and I’m so happy about today finally being the last day of school, you cannot imagine. I bought Corrie a wooden crow call for some reason, so we have that going for us. 

While I have been doing my completely voluntary deck and bridge projects, Damien has been incredibly busy with far less glamorous projects: The dryer, of course, and his car, and my car, and Moe’s car, and Lena’s car, and now today the dishwasher, and I’m almost certainly forgetting some stuff. The things that man has taught himself how to do just blows my mind. Somebody should make him some shrimp, at the very least. 

Print

Chimichurri

Dipping sauce, marinade, you name it

Ingredients

  • 2 cups curly parsley
  • 1 cup Italian parsley
  • 1/4 cup dried oregano (or fresh if you have it)
  • 1 Tbsp red pepper flakes
  • 2 Tbsp minced garlic
  • 1 tsp pepper
  • 1/2 tsp salt
  • 1/4 cup red wine vinegar
  • 1 cup olive oil

Instructions

  1. Put all ingredients except olive oil in food processor. Whir until it's blended but a little chunky. 

  2. Slowly pour olive oil in while continuing to blend. 

 

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moron biscuits

Because I've been trying all my life to make nice biscuits and I was too much of a moron, until I discovered this recipe. It has egg and cream of tartar, which is weird, but they come out great every time. Flaky little crust, lovely, lofty insides, rich, buttery taste.

Ingredients

  • 6 cups flour
  • 2 Tbsp sugar
  • 1 tsp salt
  • 8 tsp baking powder
  • 1 tsp cream of tartar
  • 1-1/2 cups (3 sticks) butter, chilled
  • 2 eggs
  • 2 cups milk

Instructions

  1. Preheat oven to 450.

  2. In a bowl, combine the flour, sugar, salt, baking powder, and cream of tartar.

  3. Grate the chilled butter with a box grater into the dry ingredients.

  4. Stir in the milk and egg and mix until just combined. Don't overwork it. It's fine to see little bits of butter.

  5. On a floured surface, knead the dough 10-15 times. If it's very sticky, add a little flour.

  6. With your hands, press the dough out until it's about an inch thick. Cut biscuits. Depending on the size, you can probably get 20 medium-sized biscuits with this recipe.

  7. Grease a pan and bake for 10-15 minutes or until tops are golden brown.

What’s for supper? Vol. 381: Excuse me, stewardess. I speak chive.

I don’t know if you guys realize this, but June is, in fact, bustin’ out all over.
The feeling is getting so intense!
And the Fishers are so busy
That I’m always in a tizzy
But I still have time to make a wattle fence!

Because it’s Junnnnnnne!

And I do what I wannnnnnnt! Overall. 

I do apologize for how dead the site has been lately. I honestly have been writing, and I hope to have more up next week! I also think I have fixed the issue with the com box. If you left a comment last week and it didn’t show up, it’s because I had a leetle spam problem and still have to manually sort through almost 6,000 comments, which, honestly, I might just . . . not do. But like I said, I think I fixed it!

Here’s what we ate this week: 

SATURDAY
Grilled ham and cheese, watermelon

Shopping day, uff cawse. I had planned grilled ham and cheese last week, but didn’t make it, so we had plenty of sourdough and sliced cheddar and ham. Easy peasy, and it was a good thing, because one kid had a party to go to (and a present to buy), two kids needed to be at work, and there was an art thing downtown and the non-working kids were helping the other kids set up, and I realized that meant the other kid was gonna be alone all day, so we invited a friend over for her, which turned into her meeting the friend at the beach (not that beach, the other beach) and then coming here, and then everyone needed to be picked up from their parties and jobs and arts and confession and whatnot, and, long story long, we had grilled cheese. 

Kids had a fire and made s’mores after dinner. I will eat many, many disgusting things, but I draw the line at s’mores, for some reason. 

A few months ago, when I still thought we had a 50/50 chance of seeing the parousia before June, I signed up to make dinner for the youth group. But I lost that bet, so on Saturday night I started hacking up pork shoulder and browning it.

I had bought some ludicrous number of pounds of pork, too much to fit in the slow cooker, so I put it in a giant casserole dish and covered it tightly with tinfoil and cooked it in the oven at 225 for about five hours. 

Here’s my pulled pork recipe.

Jump to Recipe

I bumped up all the seasonings a bit, used jarred jalapeño instead of fresh (without the juice), and added a heavy hit of liquid smoke. Oh my dammit, it smelled amazing. I thought I’d have to leave it cooking slowly overnight, but it was shreddy betty and so good. 

SUNDAY
Pulled pork sandwiches, chips, broccoli slaw, watermelon

Sunday was Corpus Christi, which I love so much. My 90-year-old friend has been coming to Mass with us, which is excellent, but of course she wasn’t quite up for a long walk in the blazing hot sun afterward, so I brought her home while the rest of the family joined in the procession. Found out later that Benny, who is not even 90, fainted! Just too much sun and not enough water, and plus we had stayed up late to watch Godzilla Minus One the night before. So down she went, and bopped her head on the pew when she fell. SHE IS FINE. But it was a worrisome day, because we have some medical nonsense in this family to worry about. But she was just very dehydrated. 

It turns out everyone else in the parish is also super busy in early June, so the youth group was a very small group, and even taking that into account, I absolutely CLOBBERED them with food. One smart thing I did, though, was realize that a cooler isn’t just for ice, but will also keep hot food hot. So I didn’t have to muck around with cooking in the church basement and trucking the food over to the other building this time, but just heated everything up at home and then brought it straight to the yoot. 

We had kaiser buns and pulled pork and two kind of BBQ sauce on the side, but the meat truly didn’t need it. Bunch of sliced onions and some of that hot cheese sauce I love so well for the sandwiches, tons of potato chips, tons of watermelon cut into chunks, and tons of soda. At the last minute I also made some broccoli slaw just to have something green.

I threw the broccoli into the food processor and then jammed some carrots in, but I wasn’t thinking clearly, and ended up with basically minced broccoli and discs of carrots. Which is fine, but it looked . . . dated. Can’t explain it, but it looked like someone’s elderly aunt had brought it to a birthday party and called it her famous slaw.

Anyway, I made the dressing from this coleslaw recipe, which calls for mayo, dijon mustard, maple syrup, celery seed, salt, and pepper. I skipped the celery seed and didn’t even notice it called for dijon mustard until about the middle of this sentence. Then I threw in some sliced almonds, and probably would have put in dried cranberries if we had had any. Considered sunflower seeds and realized I’m at least allegedly feeding teenagers, not chipmunks. 

Look, I took a few gummies last night to help me sleep, and I’m feeling too dumb to write short paragraphs, so you’re just gonna get the whole . . . pork. I don’t know. 

Anyway, there was SO much dang pork. Which is not a bad thing! I thought the addition of the liquid smoke was excellent, so I’ll be adding that from now on. 

MONDAY
Roast pork ribs, flavored rice, watermelon, broccoli slaw

Monday I wasn’t ready to look at pulled pork again yet, and I had arranged my day so that I was somehow doing errands for strangers much of the day? I live like I have a personal assistant who has a grudge against me. Anyway I got it all done, and got supper started at like five o’clock. Not pulled pork but roast pork ribs, because they were 99 cents a pound and I’m not made of stone. 

Pork ribs sprinkled heavily with salt and pepper and thrust under a hot broiler, turned once; leftover watermelon (did I mention that watermelons were on sale so I bought four?), leftover broccoli slaw, and something the kids covet ardently and I should probably make more often: Rice cooked in chicken broth. Truly, your jaw would drop if you saw how excited they were about this faintly yellow rice. 

And you know what, it’s good. Tastes like chicken. 

I don’t think I mentioned how the broccoli slaw turned out. The dressing tasted WONDERFUL when I made it, really zippy and nice; but it was one of those mysterious recipes that went flat right away, and got flatter every hour thereafter. So it was quite, quite bland by Monday. I was still happy to have something cool and vegetabally, but it was not exciting. I did like having the crunchy almonds in there. 

TUESDAY
Pizza with chive blossoms

My chives peaked over the weekend, and I had been meaning and meaning to fry the blossoms, but I just did not have time. So I made some pizzas on Tuesday: One pepperoni, one plain cheese, and one with black olive and leftover peppers and onions sauteed up, and then when it came out of the oven, I threw chive blossoms on top of it. 

Kinda wish I had put some of them on first before baking, because I think they would have been nice with a little frizzled, but they were good as they were. Kinda cute, not mindblowing.Tasted like chives. So now I know! 

WEDNESDAY
Pork tacos, watermelon

Wednesday I had to face the fact that I had forgotten to put the leftover pulled pork in the freezer, so it was do or die. Pork or die.

It was supposed to be taco day, so I just heated up the pork and served that with taco fixings. Did not adjust the seasoning or anything, and guess what, it was yummy. 

Or maybe I was just starving because I was going crazy with yard work, but I thought they were great. 

Wednesday I also culled baby peaches. Last year we had a late frost that killed all the buds, and we had zero peaches. This year we have . . . I honestly think over a thousand, on just the one tree. It just went berserk with pent-up peachiness. At first I was delighted, and then I realized that letting that many peaches grow to maturity would yield a bumper crop of small, tasteless peaches, and would probably also split the tree when they got heavy.

I HATE thinning baby plants. It’s not as bad as pinching off blossoms, but it’s pretty rough. Just feels so brutal and wrong. But I want to take care of my tree, so I spent a LONG time plucking off baby peaches, and after about an hour of staring up into the sun between the leaves, calculating six inches between peaches, and repeatedly getting a face full of crispy old peach blossom debris and picking baby peaches out of my cleavage, that particular emotional knife had been blunted quite a bit. 

Here’s what they look like. They’re the size of large olives, and they are too young to have pits. 

I have filled two gallon ziplock bags and I’m maybe 1/4 of the way through the tree. It turns out you can pickle baby peaches. This lady says they don’t taste like much, so they take on whatever flavor you put in the vinegar solution. I told myself I was going to try this, but honestly I think I’ll offer them on buy nothing and let them be someone else’s broken dreams this year. Or maybe just feed them to the ducks. Ducks have no dreams. 

THURSDAY
One-pan garlicky chicken thighs with potatoes and zucchini

Thursday was the first day this week I deliberately cooked something specifically for that day, rather than just dealing with whatever nonsense that hostile PA had set up for me. Samantha, or Simba, or whatever her name is.

What I had was a bunch of chicken thighs that were on sale, and zucchini that reminded me that I once made a zucchini dish that everybody liked, and it was on a week we were replacing the bathroom floor, so I figured it must be easy. So I made it again! Yay!

Got the chicken marinating in the morning. It’s a simple marinade, just olive oil and balsamic vinegar and apple cider vinegar, plus garlic powder, onion powder, salt and pepper, and fresh basil and garlic. I prepped the garlic by peeling it, putting it in a sandwich bag, and bashing it with the end of a rolling pin, so it was it kind of flattened fragments. I don’t know if there’s a name for this form of garlic, but I find it very useful in marinades, because it imparts garlic flavor to the whole thing, but also has little bits of garlic you can bite into.

So that marinated all day. I forgot to buy summer squash, but I cut up about four pounds of potatoes (skin on) and two large zucchini, also skin on. I cut them into thickish quarter-round wedges, and put them in a bowl covered with cold water to keep them from browning.

Later that day, I was worried they’d be getting soggy, so I drained the water off, recalling that I have heard that potatoes that have been doused with cold water will not get discolored even if you drain the water off. I wish I had done this sooner, so I’d have a better idea of how long you can do this in advance of cooking them, but I can say that they will go at least two hours after draining the water off without turning brown. Nice.

I sprayed a couple of giant sheet pans, put the chicken on, and then arranged the potatoes and zucchini in between the chicken. I didn’t pour all the marinade in, but I did fish out the basil and garlic with a slotted spoon and spread that over the chicken. Then I sprinkled the potatoes and zucchini with more garlic powder, onion powder, and salt, and just cooked it undisturbed for about forty minutes. 

It doesn’t look glamorous, but it’s really delicious. Probably wouldn’t have hurt to stir up the potatoes and zucchini 20 minutes in, so they’d be more brown on the top; but they had a great little crust and wonderful flavor on the bottom, so no complaints.  

 

The fresh garlic and basil are really pleasant and summery, and the chicken came out super juicy. I’m not a giant zucchini fan, but I remembered to cut it into big enough wedges so it didn’t get slimy, and it was really tasty with the slightly sweet, sharp marinade. Would have been good with some crusty bread to sop up the extra sauce. 

If you’re looking for an easy, one-pan meal that’s nice and summery, this is the one!

If you’re looking for something really fantastic to do with zucchini, I recommend this zuchhini agrodulce recipe from Sip and Feast. It’s quite a hassle, but holy wow, it is fantastic. I hope I have time to make this when vacation starts. 

FRIDAY
Lemon garlic shrimp pasta

This bag of shrimp I got on sale a few weeks ago has been in the freezer long enough. I had kind of a long argument with the kids wherein they accused me of CONSTANTLY serving shrimp lo mein, which I KNOW is not true, and even if it were, WHO COMPLAINS ABOUT SHRIMP LO MEIN. They were, of course, just yanking my chain, but I just dangle it out there all the time, begging one or more of our innumerable chain-yankers to come yank it. 

ANYWAY, I’m not going to make shrimp lo mein. I’m going to make lemon garlic shrimp pasta from Sip and Feast, who claims that it is easy and impressive. I like all those words (lemon, garlic, shrimp, pasta, easy, and impressive, not to mention sip and feast), so I don’t see how this can be bad. The jerks can eat plain pasta with butter, which I will admit is also delicious. 

This week the main things I’ve been working on are — well, Millie’s garden and Millie’s fall alert system, to be honest, and also my garden (got the last bits filled in with collard, hooray!) and adding legs to the final piece of salvaged platform, so we can have a little pool deck. I’ve only been to Home Depot three times so far, and I know that’s not going to be enough to satiate the project gods.

Oh, I also did some more work on my wattle fence, which is my pride and joy. It’s very possible it looks stupid and nobody wants to say anything, but I just love it so much. Any time I have more than half an hour free, I get the giant clippers and call the dog, and we go out to the woods and cut down as many saplings as I can drag. Then I sit and trim off all the green and all the twigs, and then I weave what’s left into my fence. It’s deeply satisfying.

I also have an ongoing project that’s less satisfying, and that is putting a lot of energy into not dealing with or even seeing the five trash bags of foam fragments that are in the dining room, which used to be in Corrie’s oversized bean bag chair, and which . . . hey, is there a violent stomach bug going around where you are? Because there is here. All I’m gonna say about that is: If you have a kid who is going through a picky stage and only eats rice for dinner? SOMETIMES THAT’S NOT A BAD THING. 

Anyway, we have ONE WEEK OF SCHOOL LEFT, the peonies all burst open the other day, Merlin says there is an indigo bunting somewhere in my yard, and I’m gonna get those legs on that deck if it kills me. And it will! But I plan to die at home, doing what I love (eating pork). 

Oh, today is the feast of the Sacred Heart, and I’m thinkin of making this Coeur à la Crème with Blackberry Sauce. I’m thinkin about a lot of things. 

Print

Clovey pulled pork

Ingredients

  • fatty hunk of pork
  • salt and pepper
  • oil for browning
  • 1 cup apple cider vinegar
  • 2/3 cup apple juice
  • 3 jalapeños with tops removed, seeds and membranes intact
  • 1 onion, quartered
  • 2 Tbsp cumin
  • 1 tsp red pepper flakes
  • 2 tsp ground cloves

Instructions

  1. Cut pork into hunks. Season heavily with salt and pepper.

  2. Heat oil in heavy pot and brown pork on all sides.

  3. Move browned pork into Instant Pot or slow cooker or dutch oven. Add all the other ingredients. Cover and cook slowly for at least six hours.

  4. When pork is tender, shred.

Print

One-pan garlicky chicken with potatoes, summer squash, and zucchini

Ingredients

  • 12 chicken thighs
  • 1/2 cup olive oil
  • 1/4 cup balsamic vinegar
  • 1/4 cup cider vinegar
  • 6 cloves garlic, roughly chopped
  • 2 tsp ground pepper
  • 1 Tbsp onion powder
  • 1 Tbsp garlic powder
  • 1 Tbsp salt
  • fresh basil, chopped
  • more salt, garlic powder, and onion powder for sprinkling
  • 4 lbs potatoes, scrubbed and sliced thickly
  • 6 assorted zucchini and summer squash, washed and sliced into discs with the skin on

Instructions

  1. Combine the olive oil, balsamic vinegar, cider vinegar, garlic, garlic powder, onion, powder, salt, pepper, and fresh basil. Marinate the chicken thighs in this mixture for at least half an hour.

  2. Preheat the oven to 400.

  3. Grease two large baking sheets. Arrange the chicken, potatoes, and vegetables on the sheet with as little overlap as possible.

  4. Sprinkle additional salt, onion powder, and garlic powder on the potatoes and vegetables.

  5. Cook about 40 minutes or until chicken is completely done and potatoes are slightly brown on top.

What’s for supper? Vol. 380: How does Scooby Doo end his prayers?

Happy Friday! And goodbye, May. You were a good May. 

Yesterday I cleaned out the laundry room, because I got a free dryer on Facebook Marketplace and we’re gonna have to take the back door off to get it in, but we can’t reach the door because there is so much misc in there. Getting something for free made me feel like the universe was out of balance, so I recklessly posted a bunch of stuff to give away myself, so today I get to drive around dropping off pots of butternut squash starts and bags of kid clothes that I suddenly worry are absolute garbage, but I can’t tell because I have nostalgia. 

Meanwhile, the other door to the laundry room decided to take itself off, and now randomly sort of LOOMS at people, when all they tried to do was open it. It’s okay, because the kids avoid using that room anyway (it’s our second bathroom, if you’ll recall), because the dryer makes a horrendous squealing noise, and the overhead light flickers kind of menacingly. It does have a little whiff of Gitmo about it, but how long does it take to pee? Big babies. Anyway, we got a new dryer. Well, an old dryer. It’s fine. All manner of things shall be fine. 

So here’s what we had this week: 

SATURDAY
Chicken nuggets, raw peppers, chips

Shopping day! The plan was chicken burgers, but they didn’t have any, so I got nuggets. I haven’t had a chicken nugget for years. They were really pretty good.

I had a sweet chili sauce with mine and actually really enjoyed this meal. 

SUNDAY
Oven fried chicken, corn on the cob, spinach

Sunday I bullied my family into putting the big bridge pieces into place!

You may recall that one big wooden piece tried very hard to kill me and Lena last time I worked on this project. Well, it took seven people to lift each of the two long pieces, which is why progress has been so slow. We each grabbed a support plank and shuffled forward like pall bearers, and at one point, when I pulled my foot out of the muck, part of my sandal refused to come along. But it was just an Aldi sandal, and already smelled of ducks. A small price to pay. 

Here is what the marsh looked like before, with just the cinderblocks in place:

and here is how it looks now:

Progress! Still needs some work, obviously. I need to stain some parts (the undersides are all done, though), and fill in a few gaps, and get some more cinderblocks to level it off more, and I need to figure out what kind of transitional piece to add in the front, so you don’t have to step up onto it. You can’t tell from this picture, but the ground slopes pretty sharply down from the arch to the first bridge piece. I have a little set of stairs I might half-bury in the dirt, to get to the first piece. 

But it’s SOLID. The cross pieces distribute the weight, and they’re resting on dry ground and/or on cinderblocks, and when you walk on it, there’s no wobble, and it’s all up out of the wet. I’m very pleased. 

I also moved the big arch back a bit, to open up the entrance, and added a second arch (it’s hard to see, but it’s there). I have a couple of baby grape vines I’m gonna plant, and the plan is to eventually make a canopy of vines from one arch to the other. In 5-10 years, it’s gonna be just gorgeous. It’s already gorgeous. My plan is always to enhance what’s good about what’s already there, because it’s a lovely, lovely spot. 

So! It’s usable and I can do the rest without dragging anyone else into it. The other big thing I want to do before summer vacation starts is to build a very simple little deck using the rest of the wooden pieces I got along with the bridge pieces.

I know they sell hardware specifically for attaching legs onto platforms, so I figure if I just think hard about weight distribution and kind of overbuild everything, I should be able to make something functional, and less awkward than the lifeguard station we currently have. 

Sunday I also cleared out my other raised bed, topped it up with lovely compost, made a little support tipi out of last year’s sunflower stalks, and planted my sugar snap peas. 

I think it might be too lightweight, but I can always reinforce it with actual sticks at some point. I’m going to put collard greens in the rest of that space, I think. There are some leftover Brussels sprouts that survived the winter, but they already bolted and I think I’ll just rip them out.

I think it must have been Sunday that I finally got the rest of my vegetable starts in the ground. I’m a little unsure about what’s what, because I didn’t weatherproof the labels (next time I’ll use popsicle sticks and pencil!), but I am pretty sure I have pumpkins, butternut squash, I think two kinds of eggplant, and possibly cucumbers, one of those birdhouse gourds, and also garlic and basil in another spot. 

It’s all a little too close together, because I meant to expand the bed more than I ended up doing. Oh well. They can fight it out. 

No strawberries yet (soon!), and I can’t pick asparagus until next year, and I accidentally let the rhubarb bolt, so I didn’t get much this year. But overall, I am pleased. Gotta finish that wattle fence! 

Oops, I forgot to talk about food. Good thing my yard is INCREDIBLY INTERESTING, so you don’t mind. Well, we had oven fried chicken. I started soaking the drumsticks in milk, eggs, and salt in the morning, and then I dredged it in seasoned flour and started cooking it about an hour before dinner. Melt butter and oil in a pan, lay the chicken down, turn it after a while and let it continue cooking, and voila. 

I love this recipe. The meat is juicy and tender, the skin is crackly and tasty. I think I honestly prefer it to deep fried chicken, and whoever did clean-up that night definitely preferred it. Here’s that recipe:

Jump to Recipe

We also had corn on the cob and just plain raw spinach. 

Fab warm weather meal. I didn’t even add butter to my corn or dressing to my spinach, because everything was so fresh and nice. 

MONDAY
Cookout!

Monday was Memorial Day and we met not one but two boyfriends of daughters. What a to-do! We expected quite a few more people to show up for the cookout than could actually make it, and it did rain like crazy, but we had a nice day anyway, if somewhat lower-key than expected. 

I made an incredibly bland potato salad

and then I went a little crackerdog with the fruit salad and made a watermelon swan boat

and Damien grilled up a ton of burgers, and we just had chips and soda and ice cream.

Damien reconfigured his Interchangeable Cinderblock Meat Altar Situation, and now it has more air circulation and more even heat.

He is talking about making an Interchangeable Cinderblock Smoker Situation, too. You may think we’re complete rednecks, but we actually buy our cinderblocks NEW, so you tell me. 

TUESDAY
Cookout part 2!

Tuesday I cooked the hot dogs we decided not to bother with on Monday, and we basically just had that meal again, with different meat. No complaints. 

Also on Tuesday, I drove the kids to school and every single person who stepped into that car made the same “urk” noise, so I decided it was Time To Find Out What That Smell Was. Got some trash bags, got a pack of baby wipes, set up some music, and prepared myself to launch into a long, arduous search into every nook and cranny to root out the mysterious source of the odor. 

I open the door, and right there on the floor is this.

Maybe we are rednecks after all. 

WEDNESDAY
Pork ramen

Wednesday I went on a bit of a cleaning rampage and cleared out the mountain of scraps and flowerpots and bits of fencing and old rugs and broken tools that I’d been flinging onto the back stairs. I didn’t take a before picture, but this is the after:

Okay, yes, we are definitely rednecks. I see it now. But we’re rednecks who try! Gonna try to get a dryer up those stairs, that’s what we’re gonna try.(Yes I know I need to do something about all that unfinished wood. It’s on my list. It’s on my list!)

Wednesday I put about three hundred sunflower seedlings into the ground, from seeds I gathered from last year’s most successful flowers. I want PHALANXES of sunflowers this year. I have a long row of them in front of the marsh,

a little sprinkle by the pool where some day lilies appeared, a few next to each light post around the patio, and a line of them in front of the trash enclosure. I also moved the last of the cosmos and zinnia seedlings into pots and found spots for them. I think everything I planted over the winter has a home now!

For supper, I had a hunk of boneless pork whatnot, so I sharpened up my knife and cut it really thin, then pan fried it a little bit, then added a bunch of Chinese five spice and a little soy sauce and finished cooking it. Made a giant pot of ramen, soft boiled some eggs, and served it all up with chopped scallions, sugar snap peas, and spinach, and crunchy noodles. 

Delightful. I am steadfastly refusing to find out what good ramen tastes like, because the kind that comes in a case and shrink wrapped in orange plastic is cheap and we like it, and I don’t want to ruin that. 

THURSDAY
Pork gyros

Thursday, I cannot even begin to explain how the universe tried to thwart me. Really unprecedented levels of attempted thwarting! I knew it was gonna be a busy day, even pre-thwarting, but I had already cooked all the easy meals for the week, so I started in and prepped pork gyros first thing in the morning.

Here’s the marinade recipe, which is pretty basic but tasty, and it does make the meat super tender

Jump to Recipe

and I made a big bowl of yogurt sauce

Jump to Recipe

Oh! And I finally got to use my mother’s day present from Clara, which is a handmade juicer. 

Works GREAT. The ceramic pointy thingy takes way more pressure than plastic, and the spout poured very smoothly, which is harder to design than it looks. She’s getting really good.

Then thing started to go a little bit south. But the upshot is that, against all odds, I got Millie’s replacement fall detection sensor set up and tech support APOLOGIZED TO ME AND SAID I WAS RIGHT. So there! And I was only a few minutes late to the school concert, which they were actually calling a “song showcase,” for reasons which are not entirely clear to me, except that I would not have called that a concert, either. I did get there in time to hear one of the kids say into the microphone, “And [kidname], [kidname], and [kidname] will be our socialists” and the music teacher leaped like an antelope over to that microphone and said, “SOLOISTS.”

This happened mere minutes after our golden haired god hero was unjustly and outrageously convicted on 34 bogus felonies in a banana republic-style kangaroo court with an upside down flag!!!! So IT’S ALREADY HAPPENING TO OUR CHILDREN, just like he warned us. But we did not listen.

The good news is, the gyros were great. A complete mess, but still very delicious. 

I made the mistake of trying to open the pita and fill it with meat, rather than rolling the meat up in an intact pita; and I completely forgot to gather fresh mint; and the fries were underdone. But it was extremely late and we were so hungry, and it tasted heavenly. 

FRIDAY
Ravioli

The ravioli I promised but did not deliver last week! But accidentally bought sauce for twice, so now we have so much effing sauce! Maybe I can put it on a buy nothing group. Maybe I’ll put myself on a buy nothing group. 

I do have these chive blossoms

that are clearly at their peak. I’m not a big fan of infused oils – the bacteria threat worries me – but I think I may try frying them. 

Oh! But last night I found a WHOLE OTHER JAR OF MARIGOLD SEEDS.

I may actually offer those on buy nothing, because I don’t know if I have it in me to till anymore ground this year, and every spot that’s open is already sprouting to the max. 

Like I said, a good May. Really good May. 

 

Print

Oven-fried chicken

so much easier than pan frying, and you still get that crisp skin and juicy meat

Ingredients

  • chicken parts (wings, drumsticks, thighs)
  • milk (enough to cover the chicken at least halfway up)
  • eggs (two eggs per cup of milk)
  • flour
  • your choice of seasonings (I usually use salt, pepper, garlic powder, cumin, paprika, and chili powder)
  • oil and butter for cooking

Instructions

  1. At least three hours before you start to cook, make an egg and milk mixture and salt it heavily, using two eggs per cup of milk, so there's enough to soak the chicken at least halfway up. Beat the eggs, add the milk, stir in salt, and let the chicken soak in this. This helps to make the chicken moist and tender.

  2. About 40 minutes before dinner, turn the oven to 425, and put a pan with sides into the oven. I use a 15"x21" sheet pan and I put about a cup of oil and one or two sticks of butter. Let the pan and the butter and oil heat up.

  3. While it is heating up, put a lot of flour in a bowl and add all your seasonings. Use more than you think is reasonable! Take the chicken parts out of the milk mixture and roll them around in the flour until they are coated on all sides.

  4. Lay the floured chicken in the hot pan, skin side down. Let it cook for 25 minutes.

  5. Flip the chicken over and cook for another 20 minutes.

  6. Check for doneness and serve immediately. It's also great cold.

Print

Marinade for pork gyros

Marinate thinly-sliced meat for several hours, then grill over the coals or broil in the oven. Serve wrapped up in pita with cucumbers, tomatoes, french fries, hot sauce, and yogurt sauce. This marinade is enough for about five pounds of meat. 

Ingredients

  • 4 medium tomatoes diced and smashed a bit
  • 2 onions grated
  • 2 Tbsp oregano (or a large handful of fresh oregano, chopped)
  • 1/2 cup olive oil
  • 3/4 cup lemon juice
  • 2 Tbsp paprika
  • 12 cloves garlic, crushed or minced
  • kosher salt and pepper
Print

Yogurt sauce

Ingredients

  • 32 oz full fat Greek yogurt
  • 5 cloves garlic, crushed
  • 1/4 cup lemon juice
  • 3 Tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp pepper
  • fresh parsley or dill, chopped (optional)

Instructions

  1. Mix all ingredients together. Use for spreading on grilled meats, dipping pita or vegetables, etc. 

 

What’s for Supper? Vol. 378: In which nobody goes to the emergency room

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

Jump to 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

Jump to Recipe

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

Jump to Recipe

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.

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taboon bread

You can make separate pieces, like pita bread, or you can make one giant slab of taboon. This makes enough to easily stretch over a 15x21" sheet pan.

Ingredients

  • 6 cups bread flour
  • 4 packets yeast
  • 3 cups water
  • 2 Tbsp salt
  • 1/3 cup olive oil

Instructions

  1. Mix the flour, salt, and yeast in the bowl of a standing mixer.

  2. While it is running, add the olive oil. Then gradually add the water until the dough is soft and sticky. You may not need all of it. Let it run for a while to see if the dough will pull together before you need all the water. Knead or run with the dough hook for another few minutes.

  3. Put the dough in a greased bowl, grease the top, and cover with plastic wrap. Let rise in a warm spot for at least an hour until it has doubled in size.

  4. Preheat the oven to 400. Put a greased pan or a baking stone in the oven to heat up.

  5. If you are making separate pieces, divide it now and cover with a damp cloth. If you're making one big taboon, just handle it a bit, then put it back in the bowl and cover it with a damp cloth. Let rest ten minutes.

  6. Using a little flour, roll out the dough into the shape or shapes you want. Poke it all over with your fingertips to give it the characterstic dimpled appearance.

  7. Bake for 10-12 minutes until it's just slightly browned.

 

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? 

What’s for supper? Vol. 377: In which we make it through the week in one piece

Happy Friday! I truly don’t know what I did this week. It felt dramatic and exhausting, and yet I don’t have very much to show for it. Unlike the natural world, which is putting on a completely spectacular show this spring. Every last little thing is absolutely laden with blossoms. We’re still not quite safe to plant most things outside, here, but I’ve been starting all the seeds I can get my hands on indoors. When I finally move everything into the garden, the house is going to feel huge and empty! 

Someone was asking me WHERE I put all these open pots of soil, and the answer is: On windowsills, on countertops, on chairs,

and on shelves that I’ve cleared off and stuffed all the former occupants in bags. Of. But the real answer is, I don’t have babies or toddlers. That turns out to be the solution to a lot of things! Simply have ten children, rest up for nine years, and then you can start some seeds.

The other answer is that I’ve been using the cold sowing technique indoors, as well as outdoors, meaning I use juice bottles and milk jugs and salad and  strawberry cartons, add drainage holes if necessary, cut the top 2/3 off but leaving a hinge, fill the bottom with soil and plant some seeds, water it, and then tape it shut. This not only makes it harder to spill if someone knocks it over (we do have an extremely naughty cat, who doesn’t mind walking on toothpicks), but if you’re bad at remembering to water seedlings, this is the method for you.

It’s basically a little terrarium, and you do need to water it occasionally when you notice no droplets condensing on the top, but none of this “keep soil evenly moist” nonsense. 

Anyway, this year I have started: Marigolds, sunflowers, zinnias, creeping veronica, cosmos, and morning glories; basil, garlic, pumpkins, butternut squash, and eggplants; and I just put some gladioli and clematis in the ground, plus a Sarah Bernhardt peony root.  I have sugar snap peas and glass gem corn that will probably do better if I sow it directly outside. May 30 is the magic day! But this weekend, I will take the straw covering off my strawberries and asparagus. And the rhubarb is visibly growing day to day. The Brussels sprouts survived the winter, but I think I’ll pull them out, because I’m a little tired of them. Definitely doing more collard greens this year. I am also going to direct sow more sunflowers, marigolds, and cosmos with the rest of the seeds I saved from last year. I know some people do ten times this much every year, but this is by far my most elaborate planting effort, and I’m pretty excited!

Anyway, five paragraphs in, let’s talk about food. Here is what we ate this week: 

SATURDAY
Chicken salad with blueberries and almonds

Saturday, shopping day. Nothing spectacular, but a pleasant salad of roast chicken breast on greens with almonds and blueberries. This salad is better with feta cheese or goat cheese, diced red onion, and some buttery croutons, but I made up for that by eating it outside, which is the butteriest crouton of them all

in a certain sense. 

I need to figure out what’s going into the St. Joseph garden once the tulips and daffodils pass by. It’s shaded about half the day by the peach tree, and I’d love some suggestions for a bright perennial or two I can plant on top of/alongside bulbs!

SUNDAY
Chicken shawarma, pita

Sunday was Cinco de Mayo, but I hadn’t planned anything spectacular, and Clara is home for the summer and Moe was over to learn how to change oil, so I changed it to Shawarma de Mayo.

Same old yummy shawarma recipe

Jump to Recipe

except maybe I bumped up the hot pepper flakes a little, because it did taste a little peppier than usual. No complaints! Boneless, skinless chicken thighs is the best kind of chicken for this dish.

I also decided to make pita, and I’m not really happy with the recipes I’ve tried in the past, so I tried a new one, because I was enthralled by the sheer puffiness of the photo in this recipe. This one had you fry the pita for thirty seconds on one side, then thirty seconds on the other, then brush it with oil and fry another five minutes, flipping it frequently. I thought six minutes sounded excessive, but I’m trying to swear off going straight from “why does my food never turn out like the picture” to “she’s crazy, I’m not doing that” to “why does my food never turn out etc etc,” so I did it by the timer. 
GUESS WHAT? The pita burned. 

This doesn’t look too burned, because I wised up about halfway through and decreased the time and temperature, but I’m telling you. I have some kind of middle eastern curse on me, and my pita just never turns out, no matter what I do. I mean everybody ate it and said nice things about it, but I was a little sad. 

Can’t be too sad when you’re eating shawarma with tomatoes and cucumbers and olives and feta cheese and parsley and garlicky yogurt sauce, though. 

Simply can’t! 

MONDAY
Shepherd’s pie

Speaking of Cinco de Mayo, the local supermarkets seem to have noticed that there’s some trickiness around an overwhelmingly white population suddenly making a lot of tacos and margaritas on May 5 because it’s the Fourth of July or something; so they hedge their bets by putting ground beef on sale and suggesting some chili recipes, but not saying why. 

It’s possible I’m overthinking this, but I do spend a lot of time looking at supermarket flyers, and I know I’m right. The upshot is that I bought quite a bit of ground beef, and for Cuatro de Mayo I made shepherd’s pie. 

I remembered that I had written a wonderful recipe for this

Jump to Recipe

so I checked it out, and discovered that you guys are very polite, and never mention how terrible my recipes are. I didn’t, for instance, feel the need to write down ANY MEASUREMENTS. The recipe is basically, “Hey, remember how good shepherd’s pie is? You should make that! With corn.”

Sorry about that. Anyway, I did make that.

But for some reason I can’t remember, I put tin foil on the top and then left the house. I texted one of the kids to remove the tinfoil toward the end, and when I got home, I turned on the broiler to brown it up. This gave the potato top a nice crisp top, but unfortunately the inside had kind of steamed inside the foil, so it was just so gloppy when I served it up. 

Or maybe I made the white sauce for the meat too thin because I hadn’t written down any proportions, who can say. It tasted great. Just kinda gloppy. 

Also on Monday, I suddenly faced a truth I had been avoiding: The wooden ramps I was planning to make into the bog bridge has some very rotten spots on it.

So I dragged out the reciprocating saw, which is a truly terrible tool. It seems designed, in a way that other power saws aren’t, to turn on you and carve you up. So I was talking out loud to myself, as you will not be surprised to learn that I do, and I said, “Oh, I hate this machine. I’m always afraid I’m going to hurt myself” and then immediately whacked myself in the eyeball with the end of the power cord. 

This minor injury apparently propitiated the power tool gods, and I didn’t lose any limbs or even digits. I did cut off a bunch of rotten wood, which was satisfying

and then got out the drill, which doesn’t scare me as much, and screwed on a long beam to replace the part I had removed. Got that on nice and tight.

Then I noticed that the new beam also had a rotten part.

Then I said some other things out loud to myself, and went inside. 

TUESDAY
Burgers, party mix, corn, birthday cake

Tuesday was Moe’s birthday, and he requested burgers. That’s a can do. 

He asked for a chocolate cake and to be surprised with the decoration, even knowing what . . . mixed . . . results this can sometimes yield. But I had a brain wave and remembered that he used to be absolutely crazy about One Piece. I remember some rides home from school where it was nothing but him shouting “AND THEN THE MONKEY WHO HAS BILLIARD BALLS FOR HANDS ATE THE MAGIC TOOTSI FRUITSI BEAN AND HE GOT THE POWER TO MAKE PEOPLE THINK HE WAS A POTTED PLANT EVEN THOUGH HE WASN’T ACTUALLY AND THAT’S HOW HE DEFEATED THE SEWING MACHINE CLAN THAT LIVES ON THE ISLAND OF PICKLE JUICE” while I just focused on not driving off a bridge. Apparently it’s actually a fairly tragic story, but that part eluded me, because of all the shouting. 

The thing I do know about One Piece is that is has a logo that is mostly made of circles. So I says to myself, I says, this is a job for fondant. I haven’t really used fondant before, and it turns out they are not kidding when they say you should wash your hands a lot. Which I did, but it was still one of my smudgier cakes. But he liked it!

I liked working with fondant. Gum paste is good for molding 3D figures, but the fondant was super easy to roll and cut flat shapes. I was rushing, so I didn’t make it as smooth or even as I might have, but I know how to if I have time next time!

And I, perhaps alone in the world, like the taste of fondant. So there. 

Oh, it was just a box cake, but for the chocolate frosting, I used this King Arthur recipe, which turned out well. 

WEDESDAY
Tacos and beans

For Seis de Mayo, we had tacos. (For those keeping track, this is ground beef incident #3 for the week.) I seasoned the meat with garlic powder, onion powder, salt, pepper, cumin, and chili powder. I also made a pot of black beans in the Instant Pot

Jump to Recipe

and they looked so good to me, I just had beans on tortilla chips. 

Thinking about those beans. 

Also on Wednesday, I faced the fact that I really truly need to put some kind of waterproof stain on the bog bridge, if I don’t want it to go right back to being rotten, or more rotten, or rotten fixed with things that also turn out to be rotten. Truth be told, I’m feeling a little bit down about stuff in general! Ah well. 

So I bought some stain and got the kids to move them into an upright position for me, and that is as far as that’s gotten. 

THURSDAY
Pizza

Nothing to report, except that I wanted to use up some sandwich pepperoni, so I cut that into fourths and put it on the pizza, and then filled in the gaps with normal small, round pepperoni. The result was something that struck me as slightly rad, somehow. 

Doesn’t this look like an early 90’s pizza? Like a Rugrats pizza or something? I don’t know. I’m disabled, I got attacked by a reciprocating saw and I’ve never been the same. 

FRIDAY

Mac and cheese, I suppose. We have to go see the endocrinologist so the doctor can say the kid’s numbers are good, and I can pretend that’s somehow due to my attentive maintenance, rather than sheer luck. And then there is a family dance party this evening that Corrie desperately wants to go to, and she is planning to wear her dress with the mushroom print and her green cloak. I love that she goes to a school where this is FINE. People will say “cool cloak!” and that is all. 

I think the last time I danced was . . . yes, at my own wedding. Maybe I’ll wear a cloak, too. 

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Chicken shawarma

Ingredients

  • 8 lbs boned, skinned chicken thighs
  • 4-5 red onions
  • 1.5 cups lemon juice
  • 2 cups olive oil
  • 4 tsp kosher salt
  • 2 Tbs, 2 tsp pepper
  • 2 Tbs, 2 tsp cumin
  • 1 Tbsp red pepper flakes
  • 1 tsp cinnamon
  • 1 entire head garlic, crushed

Instructions

  1. Mix marinade ingredients together, then add chicken. Put in ziplock bag and let marinate several hours or overnight.

  2. Preheat the oven to 425.

  3. Grease a shallow pan. Take the chicken out of the marinade and spread it in a single layer on the pan, and top with the onions (sliced or quartered). Cook for 45 minutes or more. 

  4. Chop up the chicken a bit, if you like, and finish cooking it so it crisps up a bit more.

  5. Serve chicken and onions with pita bread triangles, cucumbers, tomatoes, assorted olives, feta cheese, fresh parsley, pomegranates or grapes, fried eggplant, and yogurt sauce.

 

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Yogurt sauce

Ingredients

  • 32 oz full fat Greek yogurt
  • 5 cloves garlic, crushed
  • 1/4 cup lemon juice
  • 3 Tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp pepper
  • fresh parsley or dill, chopped (optional)

Instructions

  1. Mix all ingredients together. Use for spreading on grilled meats, dipping pita or vegetables, etc. 

 

5 from 1 vote
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Leftover lamb shepherd's pie

This recipe uses lots of shortcuts and it is delicious.

Instructions

  1. Preheat the oven to 350.

  2. Prepare the mashed potatoes and set aside.

  3. Heat and drain the corn. (I heated mine up in beef broth for extra flavor.)

  4. In a saucepan, melt the butter and saute the onion and garlic until soft. Stir in pepper.

  5. Add the flour gradually, stirring with a fork, until it becomes a thick paste. Add in the cream and continue stirring until it is blended. Add in the cooked meat and stir in the Worcestershire sauce.

  6. Add enough broth until the meat mixture is the consistency you want.

  7. Grease a casserole dish and spread the meat mixture on the bottom. Spread the corn over the meat. Top with the mashed potatoes and spread it out to cover the corn. Use a fork to add texture to mashed potatoes, so they brown nicely.

  8. Cook for about forty minutes, until the top is lightly browned and the meat mixture is bubbly. (Finish browning under broiler if necessary.)

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Instant Pot black beans

Ingredients

  • 2 tsp olive oil
  • 1 onion, diced
  • 6-8 cloves garlic, minced
  • 2 16-oz cans black beans with liquid
  • 1/2 cup fresh cilantro, chopped
  • 1 Tbsp cumin
  • 1-1/2 tsp salt
  • pepper to taste

Instructions

  1. Put olive oil pot of Instant Pot. Press "saute" button. Add diced onion and minced garlic. Saute, stirring, for a few minutes until onion is soft. Press "cancel."

  2. Add beans with liquid. Add cumin, salt, and cilantro. Stir to combine. Close the lid, close the vent, and press "slow cook."

What’s for supper? Vol. 376: Lassi, get help!

Hap the Friday! We had another super busy week, because late April and May are “quick get this in before school ends” time, and then rather than using my free time to get caught up on writing, I made the irrational but irresistible choice to get started on my bog bridge and some other stuff. I cannot tell you how good it is to be outside building again, with all the sounds and smells and busy creatures of spring. I may have shouted, “HELLO, BEAUTIFUL. YOU ARE SO BEAUTIFUL” at a wasp, who was not impressed. But have you seen the world?

My dear peach tree has more blossoms than I’ve ever seen on it, and the tulips all suddenly popped open yesterday.

Just delightful. I have a very beautiful life. 

Here’s what we ate!

SATURDAY
Italian deli sandwiches, chips

Saturday was shopping day, of course, and I opted for nice, easy sandwiches. Baguettes and various salamis and whatnot, plus tomatoes and red pesto, olive oil and vinegar, salt and pepper. 

The ideal Saturday meal, even if I did forget the basil. 

SUNDAY
Rigatoni alla disgraziata

Sunday I dug up some of the yard and put together a little raised bed next to the rhubarb. I’m very pleased with myself for spending zero doll hairs on this.

 

The border is partly wattle fence harvested from the woods, partly slabs of wood stolen from Damien’s woodpile, and partly rocks that I’m about 83% are not pet grave markers. I filled it with compost from my compost heap, which I’ve haven’t touched all winter. I didn’t do any of the things: Didn’t water it, didn’t turn it, didn’t layer it, whatever. I just dumped anything biodegradable there — soil from other yard projects, food waste, and used duck bedding. I was nervous about digging into it, not knowing if it would be horrible wads of banana peels and eggshells mixed in with sprouting weeds, or what. 

Behold, my gorgeous compost:

Isn’t that lovely? It is soooo rich and dark.

I’ll probably plant peas and eggplants in this bed. You can see the strawberries and asparagus are still covered with straw. We can’t really grow much outdoors until the end of May here. 

 

Speaking of eggplant, I had a few eggplants I bought and didn’t use last week, so I made rigatoni alla disgraziata,

Jump to Recipe

which is very tasty and filling. Once I added sausage to this dish, but it just felt like overkill, so this time I made it with just the regular ingredients: Toasted breadcrumbs, chunks of eggplant, pasta, a red sauce, and plenty of cheese (good mozzarella and freshly-grated parmesan on top)

I was actually rushing a bit and undercooked the eggplant slightly, so it wasn’t as soft and well-combined as it could have been, but it was still delicious. I also made a quick sauce to go with it:  Sautéed some garlic and onions in olive oil, then added a couple of cans of whole tomatoes, torn up, with the juice; a couple of little cans of tomato paste, some red wine and some water, and red pepper flakes. Savory and lovely. 

On Sunday I also discovered that Sonny has been roaming the whole neighborhood, and not just our property, as I foolishly believed. This is not great because the neighbors have a rescue dog who doesn’t think Sonny is charming at all, and in fact wants to kill him. So he’s been having supervised outdoor trips all week, which is exhausting for us and baffling for him; so, it looks like we’re going to spend the weekend making some kind of stupid ass fence out of the snow fence I picked off the side of the road a while back. I was planning to make an enlarged duck pen with the snow fence, but while it turns out the ducks also have been visiting the neighbors, they’re smarter than Sonny, and stay away from ferocious dogs.

in short, we are the problem. Can’t even smooth things over with free duck eggs, because everyone around here has ducks. Perhaps a dozen dog eggs– no no, that’ll never work. 

MONDAY
Pork chops, asparagus cheese tart

Monday I had some pork chops, which is not my favorite.  Hard to know what to do with them so they don’t dry out. I decided to make a quick sauce using this recipe from Recipe Tin Eats (which is a whole meal with potatoes, but I just made the sauce). I was extremely distracted and the sauce came out really thin, and I didn’t feel like basting the chops, so guess what? The pork chops were dry. 

I thought I’d make up for it with a sure-fire side dish, an asparagus tart. This is super easy: You just roll out some puff pastry dough, sprinkle it with shredded cheese (I had gruyère), lay the asparagus on top, and bake it until it’s puffy and lightly browned. 

I myself thought it was delicious, but the kids were not terribly impressed. I definitely ate cold, chewy asparagus tart for lunch for the rest of the week, though, so not a total loss. 

So this meal fell a little flat

But! I ate it outside under the peach tree with the sparrows and cardinals hollering happily from the bushes, so no real complaints. 

TUESDAY
Chicken burgers, vegetables and dip

Tuesday we had appointments in the morning and then an awards ceremony in the evening, so this was a problem only chicken burgers could solve. I did cut up a big tray of vegetables and serve it with dip. Did not take a picture of food; did manage to snap Sophia being recognized for her art.

and it’s a good thing she was recognized, because you wouldn’t be able to do that based on my photography! (She is holding a puppet of the head of her art teacher, who wasn’t able to be there in person.) 

WEDNESDAY
Frozen whatnot

Wednesday I swear I was writing some stuff, but then somehow I was out in the woods cutting down young aspens to clip and make into more wattle fence.

Sonny had some business of his own to attend to, but there’s nothing really terrible he can do in that direction, so I let him roam, and then we went back to work on the fence. 

This sometimes causes misunderstandings, because at other times, I like to play “No, that’s MY stick! You can’t have it! You give me that stick back!” with Sonny, and he thinks it’s hilarious. But when I’m working on the fence, I really mean it, and it’s very confusing for him. Poor guy. 

Anyway, does the fence look elegant and wonderful? Not really! But it’s surprisingly sturdy, and I immensely enjoy sitting on a plastic milk crate (which is the absolute best seat for outdoor work, if you get a real milk crate, not one of those flimsy college dorm storage things) and forcing whippy little branches in out of stakes. It’s like a little puzzle, choosing the right one to go next, and also figuring out if it should go in the front or the back of each stake. 

I am now quite sure there is something amiss with my brain, because I have a VERY very hard time with simple alternating patterns. Same thing happens with left/right movements in yoga. Sometimes I just can’t see it, and the harder I push, the more confused I get. Brains are weird. Luckily, this is completely made-up project that I’m doing just because I enjoy it, so I can just go, “Hey, brain-o, you tried” and get back to wattling. 

Wednesday we were supposed to go the youth group cookout, but the afternoon quickly devolved into WHY NOT SPEND HOURS DRIVING, INSTEAD? and the kids thought Aldi pizza would save the day. But Aldi, being Aldi, was out of pizza. Well, they had some cauliflower crust pizza, and some pizza with teriyaki chicken or something on it, which. Listen. 

So I got a bunch of frozen taquitos and found some pigs in a blanket in the freezer

and nobody was mad. I also bought them soda just because they asked for it. But I got store brand, because I’m still the boss.

THURSDAY
Green masala lamb curry, rice, minty yogurt sauce, mango lassi

Thursday, I got dinner started in the morning. I had bought one of those weird lamb breast plates on sale a while back, so I defrosted that and got it marinating in this green curry from Flavours Of My Kitchen. Not gonna lie, it has a lot of ingredients

and I think I used too much mint. The mint is the weird icy green cubes you see in the bowl, top right, with the jalapeños. I was using some mint I had frozen last fall, so it was hard to judge how much I was using, and I think it overpowered the cilantro a bit. (The other bowl is yogurt with turmeric and salt.) Plus I used black coriander instead of green, which I KNOW is not the same; and also jalapeños are not the right pepper. But I was having fun anyway, because Indian cooking is just a lot of fun.

So I made the curry paste and got the meat marinating, and then, again without making any conscious decisions, I just found myself outside working on the bog bridge. The area looked like this:

The dark part in back is the stream, which is a heavenly spot, but not very easy to get to.

So first I waded in (it’s VERY wet this year) and picked out the trash and pulled out those rotting pallets we laid down a few years ago when it was less wet. And let me tell you, I’m kind of a connoisseur of schlorping sounds, and the schlorp those pallets made when I dragged them out of their muddy home was top notch. Just exquisite. 

Well, when it’s done, I’ll probably write a whole other post about my ridiculous process, but the upshot is I DID make progress and I did NOT step on any nails and although I THREATENED to drill a hole in the dog’s head and let the sap run out, I did not follow through. 

And when I ran out of outdoor screws, I resisted the urge to use drywall screws, or little random bent nails, or hot glue. Maybe I have learned something after all. 

Anyway, I eventually went back inside and scraped a tremendous amount of smelly mud and swamp slime off my legs and got back to dinner. First I warmed up some spices in oil

in the Instant Pot. Then I moved it to a skillet for more space, fried up a bunch of red onions, and then seared the lamb in the onions. 

Then I moved it all back to the Instant Pot and pressure cooked it with a little water for 22 minutes on high. Then I moved it back to the skillet to keep warm while I cooked the rice. (This is why I don’t make cooking videos: Because it’s mostly me going, “oh, crap, I need to make rice. Argh” and the fishing a dirty pan out of the sink.)

While the rice was cooking, I decided the curry tasted a little bit harsh, because of my aforementioned ingredient substitutions; so I thought a cooling sauce would help, and added some mint and lemon juice and a little salt to yogurt. Then I thought, speaking of cooling, dang, I could make mango lassi.

Frozen mango chunks are really cheap at Walmart, and I keep them in the house for snacks. Can’t find the lassi recipe I used, but I just threw some frozen mango chunks in the food processor along with a bunch of plain Greek yogurt, some milk, and a little sugar, and blended it until it was smooth and pretty. I couldn’t find my ground cardamom, so I added cinnamon. I think a little lime juice would have been nice, but I didn’t think of it. (If you’re using mango that isn’t frozen, you’ll need to add ice.)

It was a good meal! I found a little jar of coriander chutney, which I adore, and it was just yummy all around. 

You can see the mango lassi was nice and thick, based on how alertly that straw is standing at attention. Definitely making lassi again. The kids were enthusiastic. 

I will probably take a break from lamb breast plate, though. It is SO fatty, and it’s impossible to eat without being an absolute caveman about it. What meat there was was super tender, though, and juicy like crazy. 

FRIDAY
Tuna noodle?

We are going to an awards ceremony for Moe this time, so I’m not sure who is eating what and where. The kids did say they’d make themselves tuna noodle if I got the ingredients. 

And that’s it! I’ll end this on a musical note. Corrie is going to her first dance (she’s in third grade, so I guess this is going to be a pretty wholesome event) and they asked kids to list their most-wished-for songs. Here is her list:

 

 

 

She is available to DJ your wedding. Must be fed mango lassis. 

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Rigatoni alla disgraziata

A hearty, meatless pasta dish with eggplant, breadcrumbs, and mozzarella

Ingredients

  • 2 lg eggplants with ends cut off, cut into one-inch pieces (skin on)
  • salt
  • 3/4 cup olive oil, plus a little extra for frying bread crumbs
  • 3 cups bread crumbs
  • 3 lbs rigatoni
  • 6 cup marinara sauce
  • 1 lb mozzarella
  • grated parmesan for topping

Instructions

  1. In a very large skillet or pot, heat up a little olive oil and toast the bread crumbs until lightly browned. Remove from pan and set aside.

  2. Put the 3/4 cup of olive oil in the pan, heat it again, and add the cubed eggplant. Cook for several minutes, stirring often, until eggplant is soft and slightly golden. Salt to taste. Add in sauce and stir to combine and heat sauce through. Keep warm.

  3. In another pot, cook the rigatoni in salted water. Drain. Add the pasta to the eggplant and sauce mixture. Add in the toasted breadcrumbs and the shredded mozzarella. Stir to combine. Serve with grated parmesan on top.

What’s for supper? Vol. 374: In which we all forge ahead

Happy Friday! Pretty straightforward meals this week, because everything else was complicated enough. Spring is undeniably here, finally, even though there are still a few sodden, grimy hills of snow lurking about here and there. Every tree has a little halo of high green or red, right on the verge of exploding into true green. I see my peonies wriggling their peculiar dark red stalks up out of the soil, and the first of the daffodils have bloomed, and most of the crocuses. The tulips are biding their time, and so are the day lilies, irises, and lilies of the valley. The lupines are back, and maybe they’ll even flower this year. Sedum is raring to go, cat mint is forging ahead, and I’m forcing myself to wait before I uncover the strawberries and asparagus, but I have high hopes. Lots of buds on the apple trees and the mock orange and the lilacs, and yes, on the peach tree! 

I made a little progress on my wattle fence, this time trying a bunch of aspen saplings. The first row was a variety of things, grapevine and misc., and those turned out to be too thin. I probably should have pulled that part out and started over, but I just compressed the first row and started weaving branches on top of it. The result would definitely get me kicked out of even the least discerning medieval guild, but it is SO MUCH FUN, and it is sturdy, so I think it will keep soil in, which is my goal.

My compost heap looks rich and lovely, and I have squash, pumpkin, eggplant, and pea seedlings ready to move once the danger of frost has passed (in about a month!), and I think I bought some gem glass corn seeds, and probably a bunch of other stuff I bought on whims. I have to go out and cut down a ton more wood for the fence, which is also extremely enjoyable. Tromping around on the old, dry sticks of last year and seeking out what’s new and useful for the spring, wow. Sonny comes along and frolics, which he believes to be helpful, which it kind of is. I bought some more grape vines and some blueberry bushes on clearance at Walmart (what a world), too. Go go go!

I also got some poppy roots, and I feel like this year is the year I will finally be able to grow poppies, unlike the other six times I attempted it. I’ve been using my most excellent hori hori garden knife to plant things

which was a birthday or Christmas present, I forget which. I love this thing so much. It bites right into the ground and you give it a little twist and excavate a precise little hole, exactly where you want it. As you can see, it’s marked with measurements so you can get to the right depth. Wonderful tool.

SATURDAY
Aldi pizza

Saturday I just went shopping and we had Aldi pizza for supper. Damien spent his weekend writing and working on various cars. We don’t have babies anymore; instead, we have ducks and cars. 

SUNDAY
Chicken enchiladas

I was toying with the idea of putting enchilada filling in empanadas, but the kids told me that when I take a meal that everyone likes and then MESS with it, it’s upsetting. So I just made enchiladas. My enchiladas are what they are. Every time I mention them, someone who grew up near the southern border expresses polite amazement that I am calling these “enchiladas,” so instead I will call then “my kids eat theses.” Which is what I was going for!

Anyway, I basically follow Pioneer Woman’s recipe, except I use flour tortillas and I don’t brown them. So it’s just seasoned chicken (I actually used thighs, not breasts) browned up

and then shredded (don’t forget you can use your mixer to shred meat)

and then a ton of onions,

which I cooked slowly in the chickeny pan (and yes, PW is one of those people who directs you to caramelize onions in 4-5 minutes. I will never do this to you. It took at least half an hour, and I hurried it).

Then I shredded a bunch of cheese, dipped the tortillas in enchilada sauce, and rolled up the chicken, onions, and cheese in the tortillas, and laid it in a saucy pan, and then poured more sauce on top, and then sprinkled more cheese and cumin and chili powder on top. 

I think you’re supposed to just roll up enchiladas, but I always forget this and tuck the ends in as I roll, like for a burrito. Whatever. I made a whole bunch of them, some red, some green, and served them with cilantro and sour cream, and they were yummy. 

It was a chilly, rainy day, and these Authentic Mexican Kid-eat-ums hit the spot.

MONDAY
Kielbasa, potato, and Brussels sprouts one-pan meal; adults went out

Monday I heard the cry of my people for kielbasa, and made this easy and popular one-pan meal 

Jump to Recipe

In the morning, just to signal to myself that I was serious, I put out the bag of red potatoes, the packages of Brussels sprouts, and the kielbasa, and the savage and carnivorous cat immediately pounced on . . . 

the Brussels sprouts. Beware, o thou cruciferous ones! There will be no peace for you with this mighty hunter prowling abroad. 

I made up the honey mustard garlic sauce, which you can add halfway through cooking, or reserve for dipping at the end. Or you can put half of it on halfway through cooking and use the rest for dipping. Be like the cat and follow your heart. 

I made two big pans. This is both pans combined; you will want them to have more space to cook when you’re making it. 

You can also make this dish with wedges of cabbage, which I prefer; but the kids like Brussels sprouts better. I didn’t get a vote because Damien and I went out to eat, which we haven’t done in a WHILE. We wanted to try this newish taco place in town, but it closed at 8, which, what do I know. Maybe that’s a reasonable time for a taco place to close. So we went to Mi Jalisco, which has decent Mexican food but sometimes incredibly slow service. I mean like a few times when we went, we honestly thought they forgot about us. Anyway this time it was slowish, but not terrible. Gosh, this is a boring story. 

Anyway, Damien got carne asada and I got some kind of shrimp and mushroom dish, which was tasty. 

I wasn’t quite sure how to pronounce the name of this dish, which I confessed to the waiter, and he said he didn’t either. Let us all take a moment and salute the intrepid white guy working at a Mexican restaurant, just sweating and doing his best and forging ahead. 

TUESDAY
Chicken on salad

Tuesday I felt the need to reintroduce the family to green vegetables, so we had roast chicken on salad, with feta cheese, toasted almonds, and dried cranberries. 

A decent meal that was elevated by IT BEING WARM ENOUGH OUTSIDE TO EAT OUTSIDE. 

There are lilies popping up in those planters, and I have a bunch of marigold and morning glory and zinnia seedlings waiting to be transplanted. ALMOST. ALMOST time. 

On Wednesday night, I prepped some pork for tomorrow’s meal, so it could brine itself overnight. I mixed together a cup of sugar and a cup of salt and rubbed that all over a hunk of fatty pork shoulder, wrapped it up, and put it in the fridge.

WEDNESDAY
Bo ssam, rice, pineapple

Around noon, I unwrapped the pork and put it, uncovered, in a pan in a 300 oven. I was so pleased with myself for planning this out, because I had an interview in the morning, and then the afternoon was …. well, it took many revisions, but the final form was:

Damien takes the kids to school, Elijah takes my car to class and on the way home, picks up Lucy who had early release because of PSATs; Lena takes Damien’s car to work; Damien takes my car and drops off me and Elijah at U-Haul; I drive the rented truck back and Elijah drops my car off for Damien; Lucy and Elijah and I go and get the free wood, and stop and get ice cream because I felt bad about ruining their day, because that wood was frickin heavy; Sophia walks to work; Corrie goes into aftercare and Benny goes to the library, and Lena drives herself home from work and then picks them both up; I stop home and dragoon Irene, who got home on the bus, into helping to unload the wood; then I return the truck and Elijah picks me up at U-Haul with my car, I text Lena to press the “rice” button on the Instant Pot, and we pick up Sophia from work and then we GO HOME. 

My car now has FOUR warning lights lit up, and one of them is flashing, but WE WILL GET TO IT. By which I mean Damien. My job is to wring my hands and fret, and then Damien fixes the car while I think about fun projects I can do.

Anyway, by the time we all got home, the rice was just about cooked, and the meat was ready for its final step, which is just a little extra sauce and then high heat for ten minutes. 

I lost my phone, so I don’t have a pic, but here’s a previous finished bo ssam:

Here’s the whole recipe, such as it is, in one spot: 

Mix together a cup of sugar and a cup of salt, and rub this all over a fatty pork shoulder.
Wrap it up in plastic and put it in the fridge overnight. 
Six hours before you want to eat, turn the oven to 300, line a pan with at least two layers of tin foil and put the pork in, fatty side up. (Don’t bother to transfer all the salt and sugar, except what’s clinging to the meat.)
Cook the meat, uncovered for six hours.
Ten minutes before you want to eat, mix together seven tablespoons of brown sugar, two tablespoons of apple cider vinegar, and a sprinkle of sea salt, and rub this paste all over the top of the meat and crank the oven up to 500.
Serve whole, and people can pull off bits and shreds of meat and wrap it in lettuce, with rice. 

If you want a more detailed recipe and you want to make a truly delicious sauce and sides to go with it, check out My Korean Kitchen’s recipe. This dish is VERY salty and sweet, so it’s good to have rice and something cooling to go with it, like mango. I had pineapple, which was decent (although I’m one of those “wow, I love pineapple, but it’s crazy how it’s such a popular fruit even though makes everyone’s mouth itchy and their lips swell up” people. Don’t care, love pineapple, forging ahead).

So, the WOOD I got used to be a small deck and a wheelchair ramp. So I now have three long, thin sections which will go a long way toward the bog bridge I keep talking about, to bridge this area, which is much wetter than it looks

and the rest of the wood is three or four square sections which I think will make a lovely pool deck. Right now, there are two ways to get into the pool: On a rickety ladder that is embarrassingly slightly narrower than my hips, or via a cannibalized wooden swing set I put together a few years ago. The swing set thing has worked well enough — mainly I wanted something I could sit on and act as lifeguard, without having to be in the pool myself — but it does have some structurally necessary pieces of wood that make it extremely awkward to enter and exit. SO, I’m going to add some legs to the square pieces and bolt them onto the lifeguard thing, and IN THEORY, we will have an actual deck. Or not. Probably yes, though! 

Anyway, it turns out I am old, and driving a gigantic scary truck for two hours and lugging extremely heavy wood around is my limit for the day, and I was chatting with Benny after dinner and apparently dozed off mid-sentence, and she turned off the light and tiptoed away, and I spent the next hour drooling all over my own face until the evening screaming and quacking brought me back to the land of the living. 

You know what, those ducklings are jusssssst about old enough to move outside. I really like them, but dang, they are loud, and smelly. 

Look how big they got! Annie is the one with the mostly white chest, and Bebe is the one with more spots.

Annie started to quack a few days ago, but Bebe is still meep-meep-meeping. The cat is okay with them (I encouraged them from day one to spend time together, because it seemed like less work than constantly being on alert to keep them from killing each other; and yes, they were all equally at risk), but I think he will be relieved when they move out. 

THURSDAY
Hamburgers and chips

Nothing to report. Actually I have to report that the Dollar Store version of Pringles are really, really terrible. 

And they’re not even a dollar! Everything is $1.25 now, except there is also an aisle where things are $3 or even $5. What a world (derogatory).

The burgers were fine, though. We ate really early because we had one final family faith formation parent meeting for the year. I was kind of scratching my head over why we didn’t manage to make it to more meetings, and then I realized we spent the year getting Corrie prepped for first confession and first communion and confirmation, which is not all supposed to be in one year! So we ended up missing a lot of the classes which were directed at families who were not prepping kids for sacraments.

This is our first year doing whole family faith formation, and I must grudgingly admit that it’s kind of brilliant. Gonna write that up in a bit. 

FRIDAY
Quesadillas, chips and salsa

Or maybe we will all just go outside and graze on free wood. I sure have a lot of free wood. This is the view from my bedroom window:

No ragrets! But I might treat myself to a cordless impact driver, which Ryan says I will want, and Ryan is usually right. 

I am HOPING to have one or both of these projects (bog bridge and pool deck) done by July 4th, but if I had to pick one, I would pick the bog bridge; but I think MAYBE I can do both. I did manage to get my brick patio done by July 4th last year, if you’ll recall. (Yes, I was laying bricks in the dark while weeping on the evening of July 3rd, but I did get it done!) I got this wood from a fellow who said he had been planning to make a koi pond in his back yard, but never got around to it, so I’m gonna forge ahead on his behalf. 

Okay, I think that’s it. I shall pray for all you cheesebags at adoration (right after I swing by the school and drop off the overnight bag I forgot to pack for the kid who’s going on a sleepover, oops). 

UPDATE: Corrie remembered on her own to pack bags! Three of them! Meep meep meep! All the ducklings growing up. Everybody forging ahead. 

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One-pan kielbasa, cabbage, and red potato dinner with mustard sauce

This meal has all the fun and salt of a wiener cookout, but it's a tiny bit fancier, and you can legit eat it in the winter. 

Ingredients

  • 3-4 lbs kielbasa
  • 3-4 lbs red potatoes
  • 1-2 medium cabbages
  • (optional) parsley for garnish
  • salt and pepper and olive oil

mustard sauce (sorry, I make this different each time):

  • mustard
  • red wine if you like
  • honey
  • a little olive oil
  • salt and pepper
  • fresh garlic, crushed

Instructions

  1. Preheat the oven to 400. 

    Whisk together the mustard dressing ingredients and set aside. Chop parsley (optional).

    Cut the kielbasa into thick coins and the potatoes into thick coins or small wedges. Mix them up with olive oil, salt, and pepper and spread them in a shallow pan. 

    Cut the cabbage into "steaks." Push the kielbasa and potatoes aside to make room to lay the cabbage down. Brush the cabbage with more olive oil and sprinkle with more salt and pepper. It should be a single layer of food, and not too crowded, so it will brown well. 

    Roast for 20 minutes, then turn the food as well as you can and roast for another 15 minutes.  

    Serve hot with dressing and parsley for a garnish.