Tag: sally’s baking addiction

What’s for supper? Vol. 394: So peach goes down to grape

Nothing gold can . . . ape. 

Happy Friday! Here’s what we had this week: 

SATURDAY
Rotisserie chicken, salad, bread

Saturday I did the shopping and got started late, so I decided I would splurge on rotisserie chicken so I could relax and have an easy meal afterward. Got home, started unloading the groceries, realized it’s hard to have a relaxing chicken experience withouten any chicken. 

So I went out again in great sadness and bought some chicken, but! they had just put out some freshly baked baguettes, still warm! So it all worked out. 

I got a couple of those caesar salad kits from Aldi, and it was a very pleasant little meal, and yes, easy. 

Saturday night, I made a batch of streusel using the King Arthur Flour recipe, which is only just barely a recipe. You mix boxed cake mix with melted butter, scrunch it into streusel lumps, and bake it until it’s a little bit crunchy. 

Turned out great. I know basic streusel is super easy, but I have mixed success with it anyway, and this method has pretty great possibilities, considering you could use any flavor of cake mix. You can freeze it and have it ready to sprinkle on muffins or cakes or ice cream or cheesecake or whatever. Mein gootness. 

SUNDAY
Bacon cheeseburgers, chips

Sunday after Mass, I picked the very last of the peaches. 

I don’t know why Corrie stood on a chair to take this picture, but I cannot argue with the flattering angle! Makes me realize that when Damien says I look good, he probably really means it, because this is essentially his viewpoint. I’m all boobs and eyes from up there. And sometimes peaches. 

We had freshly ground beef and bacon from Sally Wilkin’s homestead, and I thought that much tastiness deserved to stay together. So Damien fried up the bacon and made burgers on the grill, and OH IT WAS GOOD. 

Bad picture, but there’s a reason people pay more for local meat. Mmmm. 

I cut up the peaches and left the skins on this time, which was so much faster and easier than blanching and peeling them. I basically followed the peach part of the recipe from Sally’s Baking Addiction, but since I wasn’t using a streusel with cinnamon in it, I put some into the filling. 

Lovely, lovely.

I had meant to serve this with ice cream, but forgot to put the bowl in the freezer, so I just whipped up the heavy cream instead, with a little sugar and vanilla. 

Fabulous. So meltingly sweet and creamy and lovely. 

Corrie said there was a frost when she woke up, so that means it was time to pick the grapes! There wasn’t a huge harvest this year. There were plenty of grapes, but they weren’t very big, and they were especially tart this year (even for Concord grapes). 

Benny and Corrie and I picked them until we got tired of it

and this time, I smartened up and wore GLOVES for the sorting process. 

It only took me three consecutive years of being baffled and amazed to find that grapes make my skin itch and burn! I can learn! Actually this photo shows two lessons learned: Wearing gloves, and having gloves in the house in the first place, because my kids simply cannot abide having natural colored hair, so I finally wised up and started buying gloves in bulk.

It took probably three hours to sort all the grapes. I ended up with I think 32 pounds.

and I really didn’t have space to refrigerate them, so I decided to forge ahead and make the juice that evening. In the past, I’ve made grape jelly, but it turns out nobody really likes it; and grape sorbet, which really only I like. Those kids do like their juice, though. 

Making juice is very simple. You sort out all the stems and unripe and rotten grapes, rinse the good grapes, and put them in a stock pot and mash them with a potato masher somewhat, to release the juices.

Then you just heat it up slowly, skins and seeds and all, until it’s simmering, and let it simmer for ten minutes.

You can mash the grapes again while they’re simmering, to make sure they all get juiced. 

Then you pour the hot grape mash over cheesecloth (I like to use a few layers of cheesecloth in a colander, just in case anything slips out, because it’s HOT) and let the juice strain through. 

And that’s it. You can add sugar at this point, if you want. 

This year, I put about two thirds into the huge stock pot and the other third into a smaller pot. THEN I BURNED THE HUGE POT. I tried to convince myself that the burned taste hadn’t permeated the whole batch, but it certainly, certainly had. Then I tried to persuade myself there was something else I could do with a giant batch of hot burned grape mash, but my friends, there wasn’t. So I sadly dumped it in the compost heap. 

I did get three quarts of juice from the remaining pot

and GOOD HEAVENS IT IS TART. The kids have been mixing it with sugar, and still only drinking small portions. 

So that was a bit of a sad grape story for me this year. But at least they’re not hanging on the vine, begging to be picked while they’re slowly nibbled to death by yellowjackets, and at least I don’t have a giant batch of half-processed grapes slowly fermenting and attracting fruit flies. The only bug around here is me, and I’m used to me. 

And I had the fun of taking my annual Judith cosplay photo:

The last thing I did on Sunday was clean off a few dozen peach pits from that final batch, and set them to dry on a rack.

I am following instructions from The Philadelphia Orchard Project.

Yes, I am going to try to grow some more peach trees. A few people have expressed surprise that I would put the words “peach” and “more” in the same sentence, which makes me think I have been misrepresenting my attitude toward peaches. Of course I want more peaches! They are peaches! I don’t know how else to explain it. (But actually if I do manage to grow a dozen baby peach trees, I will probably give them away or sell them. But the main thinking here is: MORE PEACHES. You are talking to a mother of ten; I don’t know what you expected.) 

MONDAY
Pizza

Just regular begular no fancy tricks pizza, one plain, one olive, one pepperoni. Oh, actually I put some leftover bacon (WHICH TELLS YOU HOW SMALL OUR FAMILY IS NOW BECAUSE WE HAVE LEFTOVER BACON) on the pepperoni one, and it was, of course, delicious. 

TUESDAY
French toast casserole with fried apples, peach butter, grape juice; deviled duck eggs

Tuesday was primary day in NH, so Damien was going to be out; so I made a meal he’s not crazy about. We had tons of leftover hot dog and hamburger buns in the house, and they make great french toast casserole. I don’t really have a recipe for this, but you just mix up eggs and milk and add some sugar and maybe some vanilla, and pour it over some torn-up bread and mix it up. Butter a pan, pour the bread mixture in, and top it with some sugar and cinnamon if you like. Bake at 350 until it’s a little toasted on top, and not too damp inside. 

We had a giant backlog of duck eggs. The kids don’t really like duck eggs, partly because they don’t like the ducks, and partly because they don’t like their eggs, which pretty much covers it. But they do very much like deviled eggs, which I hardly ever make, because it’s a hassle. I thought I might lure them into eating duck eggs this way. 

Welp, I forgot that, because they are so much bigger than store-bought chicken eggs, you need to boil them longer. So they were really soft boiled eggs. I went ahead and mixed up the yolks with mayo and a little mustard and salt, and even I had to admit they were kind of gross.

It was kind of cool to see a cooked double yolk egg, though. 

We get lots of double-yolkers! It’s weird. I looked it up, and these eggs would not necessarily develop into twins born from one egg, because there’s not really enough room in there, so one chick would win. It’s possible both would develop and survive, but it’s rare. Nature, man.

We are planning to incubate some eggs in the spring, though, just for the hell of it. When Corrie was in first grade, her class was incubating eggs, and then she got sick and missed seeing them hatch (she is a covid baby, and you had to stay home for several days if you had basically any symptoms of anything, at the time). Missing this has formed a Core Sadness for her, which is understandable! So we’re gonna try and ameliorate that a bit. 

Oh, also, I remain TERRIBLE TERRIBLE TERRIBLE at peeling hard boiled eggs. 

I know there are methods where they slip out of their shells perfectly every time, but I do not wish to do them. Science cannot explain this; it’s just how I am. I just enjoy having traumatic flashbacks to the time I was working with the boss at Todafrali’s Deli and we had to peel a few hundred hard boiled eggs for a catering job, and boy, she was so MEAN about this poor lady who wanted a tacky dish like deviled eggs at her wedding. SO mean. Oh, there was so much cocaine in the back room of that kitchen. Mein gootness. 

Anyway, I was just gonna serve the french toast casserole with peach butter and maple syrup, because that was a lovely combination with waffles last week, but I noticed we had a bunch of apples that had gone soft and sad while we were busy eating peaches, so I cut them up and fried them in butter with a little brown sugar and cinnamon and a tiny bit of salt. 

Absolutely delicious. 

Was I proud of myself for serving a meal made with leftover bread and eggs from our ducks, peach butter from our peaches, and grape juice from our grapes? Yes. Insufferable, even. But it was a really good meal! Except for the eggs. And the juice. 

WEDNESDAY
Steak quesadillas with peach salsa

When I picked the last of the peaches, I used the ripest ones for the peach crisp, and set aside the others. By Wednesday, they were perfectly ripe, not too soft. I diced them up with the skins on and mixed them up with a diced red bell pepper, about half a red onion minced, some fresh lime juice, chopped cilantro, half a minced jalapeño, and a little salt. 

The picture shows garlic, but I don’t actually remember if I put garlic in there or not. I’m leaning toward not, and I think it was hanging around because I had made some marinade for the beef. 

It’s a great marinade, always popular. Lime juice, Worcestershire sauce, and garlic, with a few other ingredients. So nice and lively. 

Jump to Recipe

I sharpened my knife and cut the roast as thinly as I could,

and let it marinate most of the day. Then I pan fried it and made quesadillas with it.

Served with the peach salsa, sour cream, and tortilla chips.

Dang, that was a tasty meal. I don’t know why I never thought of beef quesadillas before, but I’m happy to welcome into the rotation another meal in that uses relatively small amounts of beef. When beef goes on sale, it’s still pretty expensive, so just a straight up roast isn’t usually an option. 

The peach salsa was fantastic. I really liked having the softer peaches along with the crisp red pepper, and the sweet peaches were so nice with the lime juice and a little bit of spice. Just a really playful, zippy salsa that went really well with the meat. It would be great with chicken or shrimp or probably pork, or just plain quesadillas. 

Wednesday evening, Corrie and I extracted the seeds from the dried peach pits. (Obviously peaches can grow spontaneously from pits that haven’t been split open by humans, but I assume this gives them an advantage, and makes them more likely to grow.) The directions said you could use a nut cracker, but this didn’t work for me at all, because the pits were so hard. 

Corrie developed a screwdriver and sledgehammer technique, but I had better luck using tile nippers. I nipped the seam off until there was an opening, and then pried it apart with the tip of a knife. The peach seeds look like small almonds, 

and yes, they contain amygdalin, which, when digested, breaks down into cyanide (same with apricots, cherries, and plums). You can eat a few without hurting yourself, or apparently you can boil them for half an hour and then safely eat them; but life is exciting enough around here without doing any poison experiments on purpose. 

We noticed a strong almond smell from the seeds. It turns out they are related to almonds, and in fact almond extract is often made from peach seeds. In fact, it tastes more strongly almond-y than almond extract made from almonds! I have now reached the point where the word “almond” sounds weird and foreign to me, so I guess that’s the end of this paragraph. 

THURSDAY
Restes ala purée de pommes de terre

Thursday I got another flat tire.

And I’m glad I compulsively take pictures of everything, because that helped me confirm this is a different tire from the one last week! 

I’ve had a slow leak for quite some time, and concerned dads keep coming up to me and apologetically telling me that I probably know this, but my tire is pretty flat, and then I make them feel bad by telling them I do already know. (I think this is related to #metoo, or possibly regional, not sure.) Then I go put air in my tire and pretend that’s a responsible way of dealing with it, because air machines scare me, and if it’s scary, it must be hard, and if it’s hard, it must be responsible.

So actually it was kind of a relief when the tire finally completely crapped out. Sadly, it doesn’t look patchable like the other one, because I’ve been driving around on the sidewall like an idiot, so we’re going to have to take the extreme measure of buying a new used tire. 

For supper, I was planning to make chicken drumsticks roasted in butter and Old Bay seasoning, but the chicken had gone bad. The afternoon had already devolved into a series of increasingly pathetic attempts to find non-moldy hay for the ducks (I do have a good lead for this weekend! This shouldn’t be hard! We’re pretty rural!), so by the time it was dinner, I was pretty dead set against going to the store one more time. 

So we had whatever. Hot pans of whatever, and cucumbers I didn’t even take out of the bag. 

I made up a big bowl of instant potatoes, and everybody had hot food. Yay! It’s probably self care or something. I do like potatoes. 

We were supposed to go to Corrie’s first Cub Scout meeting, but she was sick with a bad cold and sore throat, and turning up with that seemed like a bad way to introduce ourselves to a bunch of new families. She asked if she could make up for the disappointment by watching Frasier, and in the name of self care, I said yes. 

She really hates the taste of cold medicine, so I suggested she have a shot of grape juice to get the taste out of her mouth, and it worked, but then she needed a cookie to get the taste of grape juice out of her mouth. I tasted it and she was not kidding. That stuff is intense! By which I mean disgusting! 

FRIDAY
Regular spaghetti

Regular old begular old spaghetti with sauce from a jar.

But! Clara and her boyfriend are coming over on Sunday, so I did do step one in my Transcendent Cheesecake Recipe, which is to set out the ingredients for 24 hours so they really truly achieve room temperature for real. 

Oops, I gotta put out eggs, too. I’m going to bake it tomorrow and then let it ponder life in the fridge overnight, and by Sunday it will be wonderful. I’ve made this recipe before, and it does not mess around. 

And what am I going to put on top of this cheesecake?

Do you really need to ask?

I may have picked and cooked the last of the fresh peaches, but maybe you are forgetting that my freezer looks like this:

And I’m gonna plant those peach seeds today. 

Peach season is over! Long live peach season!

 

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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.

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. 370: Meatball style

Happy Friday! I’m sitting outside the library typing in my car, because it has been and continues to be That Kind Of Week. Despite the week’s worst intentions, we did manage to have a few tasty meals, though. Read on!

SATURDAY
Hot dogs and chips

Into every life, a little hot dog must fall. I happen to love hot dogs and would serve them once a week if I could get away with it. Alas. 

But piping hot, natural casing hot dogs are just so good. The only thing that could make this better is a little sauerkraut and the square kind of bun with the ends all torn up and inhabiting a space just barely this side of food, rather than some kind of cotton batting. And the bun should be steamed like at a baseball game. And I guess maybe a plate, but that is negotiable.

SUNDAY
Spaghetti and meatballs, garlic bread, salad

On Sunday, I faced my fate and made dinner for the youth group. Actually I made the meatballs Saturday night, because everything always takes longer than it should, and I wanted to have that part squared away. 

As you can see, I put them on baking racks and cooked them in the oven, which is the fastest and tidiest way to make a large amount of meatballs. 

On Sunday, I chopped up a bunch of carrots and cucumbers and made a bunch of garlic bread and a quadruple batch of brownies, and then I dragooned Clara into helping me lug it over to the church basement, where I started a giant pot of water heating up, and prepped everything. 

It was completely delightful to be back in an industrial kitchen. The dank smell of propane and the sharp smell of stainless steel, the faint milky stank of the giant refrigerator, the no-nonsense aprons, the vast rolls of plastic wrap, the capacious ladles, the quantity of tongs. I don’t even know how many kitchens I’ve worked in, but it’s a lot! My natural habitat. 

HOWEVER, it’s been a while, and I did forget just how long it takes for one of those massive pots of water to boil. It was a nail-biter (not literally. We are very sanitary here, and we keep our paws out of our mouths), but I did get the pasta cooked just in the nick of time.

The church hall, where the kitchen is, has some bathroom issues they’re working on, so the group was eating in a separate building on the second floor, rather than next to the kitchen. So we lugged over a big pot of sauce and meatballs, a big bowl of spaghetti, the pans of garlic bread, the salad, several jugs of juice, salad dressing and grated cheese, and a big platter of frosted brownies. They offered to have us eat with them, but we decided instead to skulk back to the kitchen and clean it in peace, and then we went home to eat. I did sign up to make another meal in a few months, but I think I’m gonna serve something cold next time. I can cook or I can lug, but I don’t want to do both. 

I had also made spaghetti and meatballs for the people at home, and the best way to describe the situation we found ourselves in at the end of that day is: That sure was a lot of meatballs.  

MONDAY
Meatball subs, raw vegetables

Truly, a lot of meatballs. I had been planning to make spiedies this week, but I put the pork back in the freezer and used the rolls for meatballs subs. 

And I made a giant platter of raw vegetables, because I’m half rabbit these days. 

TUESDAY
Pizza

Tuesday I had a longish trip in the morning and came back feeling pretty floppy, so Damien made these pizzas: One pepperoni, one cheese, and one, you’ll never guess, or maybe you will guess: meatball. 

This may or may not have been the last of the meatballs. Either the last of them went on the pizza, or the last of them pissed someone off and they threw them away. Doesn’t matter which one. I feel like justice was served, meatball style. 

Also on Tuesday, I started boiling my maple sap. I made some dumb mistakes storing it, and I don’t want to talk about it, but I found myself at a crossroads, so it was boil or nothing, and for various other reasons that I also don’t want to talk about, it was also boil inside or nowhere. I started out with about four gallons

and let them simmer for several hours, until it was time to go to bed, and I had this:

and then the next morning, I started boiling it again until it reached 220 degrees, and I got this:

Nice color, intense flavor, plenty thick, not much of it! I’m still collecting sap and hope to have a second boil this weekend, and I’m thinking of making what I’ve got into maple walnut ice cream. 

WEDNESDAY
Italian wedding soup, pumpkin muffins

And now for something completely different! A  . . . different kind of meatball!!!!

Ground turkey was $3/lb., so I made a one-and-a-half recipe of this Sip and Feast version of Italian wedding soup. The changes I made were: Skipped the celery because I accidentally ate it all (see: rabbit), I used kale instead of escarole because I remembered the recipe wrong when I was shopping, and I used orzo because I did buy acini de pepe specifically for the soup, but it disappeared when it came home and nobody knows how. 

It’s oh such a pleasant, nourishing soup, though. First I made the meatballs, which I baked on parchment paper. Then you chop and sauté your veggies. (I threw the onion and carrots in the food processor, which doesn’t make the most elegant results, but it does the job.)

Then add chicken stock. You’re supposed to add the pasta now and then the meatballs and then serve, but I was making soup in the morning and didn’t want the pasta to get mushy, so I put the meatballs in and let it simmer all day, and then added the orzo shortly before dinner. Turned out perfect. Lovely, lovely soup. 

It would have been great with hot, crusty bread or some garlic knots, but what I had on hand was muffin ingredients, so I made a batch of these pumpkin muffins 

Jump to Recipe

This recipe makes two loaves or 18 muffins, and I have made dozens of times, and it only turned out bad one time that I can recall. 

They are just tender and pleasant, nothing earthshaking, but reliable and a great way to round out a meal. 

Sometimes you want something that is the same all the way through. No tricks! Just muffin. 

I had a little more parmesan cheese to top the soup (the meatballs also have grated parmesan in them) and it was a very fine meal. 

Also MILLIE came home on Wednesday! so I brought her a few muffins and she gave me a sewing machine. So nature has been restored. 

THURSDAY 
Japanese chicken thighs, rice, cucumbers; strawberry rhubarb pie and peach pineapple pie

Thursday some of the kids had dentist appointments, and the driving situation was such that I decided it made more sense to just keep those kids home for the rest of the day. Which they thought was a great idea until the middle schooler realized she was missing the Pi recitation contest at school, because March 14 is Pi Day, and she hadn’t exactly been working hard to memorize pi, but she had definitely been stressing out about it, and now she was missing it. So I was more or less forced to make a couple of pies. 

The truth is, I’m almost always on the verge of making pies, and it takes very little to push me over the edge. 

First I made a sauce for the chicken, though. It’s nice and easy – you just throw everything into a pan and get your resident nine-year-old to stir it for you until it thickens up. This particular child approaches cooking just like I do: Recipes are all very well, and of course it would be nice to end up with something that tastes good, but the main part is staring at the pan and thinking about why bubbles are like that. 

This is the recipe I used, which is intended for chicken yakitori, which is pieces of chicken on skewers. Someday I will actually make that, but in the mean time, the sauce is top notch. I actually double the amount of fresh garlic and ginger, and I stand by that. When it was close to dinner time, I lined a pan with parchment paper, tossed the chicken thighs in the sauce so they were all coated, and just cooked them in a 350 oven for maybe thirty minutes. 

Juicy and delicious. If I had been cooking the chicken by itself, I probably would have turned the heat up, and maybe broiled it at least at the end, but I was also baking some pies, so we all had to make some compromises. The chicken was great, I just would have liked the skin a little more crisp. 

The flavor was tremendous, though. As you can see, I made some rice and cut up a bunch of plain cucumbers. I had made a triple batch of the sauce and saved out a third of it, and served it on the side for dipping and for the rice.

Make the sauce! It’s so good.

So now the pies. I made a double recipe of this pie crust

Jump to Recipe

and made the mistake of thinking to myself, “My pie crust always turns out so good. I should make a video to show people how I do it.” So of course you know what happened. The frickin’ stuff would not hold together, and it was just a crumbly mess. No idea why. (I do know why:  Not enough water. The mystery is, why didn’t I add more water? I don’t know.)

I managed to roll out two bottom crusts and get them in pie plates, and then I had to figure out the filling. I did NOT want to go to the store, so I found a can of sliced peaches and a can of crushed pineapple in the cabinet, drained them, and added a cup of sugar, half a cup of flour, some cinnamon, a little lemon juice, a little vanilla, and some butter on top

You can see the raggy-ass crust I was dealing with here. I did manage to piece together a lattice top, which looks difficult but is super forgiving once it’s baked, especially if you brush it with egg and sprinkle it with sugar. 

Then I dragged out the rhubarb I threw in the freezer last summer and chopped that up.

I toyed with the idea of a rhubarb pear pie, and I still think that sounds good, but also like a good way to go to a lot of trouble making a pie that only you eat, which doesn’t serve anybody’s purposes, except possibly — no, really nobody’s. 

So I settled on strawberry rhubarb, and asked Damien to bring home some strawberries. This does not count as going to the store, because we also needed milk, and half-and-half, and various things, and a little Spongebob figurine for the sea monkey tank, and so on. I more or less followed the Sally’s Baking Addiction recipe for the filling. I have such mixed feelings about old Sally. She gives you SO much detail, and she’s so bossy about every little thing, but on the other hand, she indisputably knows what she’s talking about. I bet she never gets stuck with meatballs for four days.

I only had a little crust left because, well, I had eaten a lot of the dough. So I rolled it out and, remembering how pretty the elite pita turned out last week, I used the swirly embossed rolling pin, thinking it might turn out decorative and ornate, maybe? 

Probably if the dough had been more supple, I would have had something, but as it was, the crust just came out looking less decorative, and more like I don’t know how to make pie crust, which allegations I cannot beat. 

Blorp.

It was delicious, though. Sweet and tart and tender, and honestly the crust was great. Not beautiful, but very flaky and tender. 

The peach pineapple one came out looking a little more respectable, except I overbaked it by a few minutes

And it tasted . . . exactly like what it was. If I were trying to sell this recipe, I’d say it was a nostalgic throwback to those cans of fruit cocktail that mom used to serve for lunch. Not bad! Just not terribly sophisticated. No regrets, because we had pie. 

My other big excitement on Thursday was that I got a big load of pressure treated wood from Facebook Marketplace. I’m really gonna make that walkway across the marsh!

Here’s the spot I want to span:

and here’s the two piles of wood I have to work with:

Some of the short pieces are pretty thick, so I might be able to use them as supports to go underneath; or I might scout around and see if I can find a fallen tree, and cut that into sections; OR, I might get some barrels and use those. It’s about sixty feet of space and I really think I can do this, and then the stream will be so much more accessible. Right now it’s an adventure with thorns and muck, and it’s worth it, but sometimes you just can’t make yourself do it. 

But imagine if I had a lovely wooden walkway, and maybe a string of lights and a birdhouse or two? Maybe.

FRIDAY
Tuna burgers, tater tots

There is some kind of terrible dance recital this evening. I would really just as soon stay home with the kids and make precious memories of watching TV, but that’s not how you get a free T-shirt, so I guess we’re going. 

If I have time, I will make tuna burgers, which is one drained can of tuna, one egg, and half a cup of breadcrumbs, plus whatever seasonings you want, and then you form them into four patties (or possibly two, per can? I haven’t made this in a long time), and fry them gently in oil until they are brown on both sides and hot all the way through. I think exactly two people in the family like tuna burgers. I did buy tater tots, so that should get me something. 

This will only be possible if we can get the car started, though. I’m currently outside the library sitting in a dead car, waiting for Damien to come rescue me again. Such. Is. Life. At least we had plenty of meatballs.

Print

Pumpkin quick bread or muffins

Makes 2 loaves or 18+ muffins

Ingredients

  • 30 oz canned pumpkin puree
  • 4 eggs
  • 1 cup veg or canola oil
  • 1.5 cups sugar
  • 3.5 cups flour
  • 2 tsp baking soda
  • 1.5 tsp salt
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1/2 tsp ground cloves
  • 1/4 tsp ground ginger
  • oats, wheat germ, turbinado sugar, chopped dates, almonds, raisins, etc. optional

Instructions

  1. Preheat oven to 350. Butter two loaf pans or butter or line 18 muffin tins.

  2. In a large bowl, mix together dry ingredients except for sugar.

  3. In a separate bowl, mix together wet ingredients and sugar. Stir wet mixture into dry mixture and mix just to blend. 

  4. Optional: add toppings or stir-ins of your choice. 

  5. Spoon batter into pans or tins. Bake about 25 minutes for muffins, about 40 minutes for loaves. 

Print

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.

What’s for supper? Vol. 354: That cranberry tart

Welcome to the post Thanksgiving debriefing! How much butter did you go through? I think we did six pounds, but I wasn’t really keeping track. I’ll let, ahem, my body keep the score. 

This year on the internet, the big fuss seemed to be that brilliant scarlet cranberry curd tart, and ube pie. (I’m sure some of you have been making these for years, but they were suddenly everywhere this year.) We’re huge cranberry fans here (the kids were snacking on raw cranberries — RAW CRANBERRIES — while working on Jesse Tree ornaments today), so even though I bought eight cans of cranberry sauce and made two dozen cranberry muffins, I knew what I had to do. And that was make some tarts. 

First, a quick run-down of the rest of the week: 

SATURDAY
Hamburgers and chips

SUNDAY

Damien and I went to see Moe’s directorial debut, Moriarty’s Daughters.

It was great! All of those kids (middle schoolers) were all in, and it was a complicated play, with tons of dialogue, scene changes, and choreography. Excellent work. 

The kids at home had french toast casserole (torn up leftover bread soaked in a milk, egg, vanilla, and sugar batter, and then baked in a buttered casserole dish with some more sugar and cinnamon on top) and I don’t know what else, and Damien and I went to The Winchester, I mean Chili’s, after the play. I really like Chili’s. It’s cheap, the food is reliable, and it doesn’t draw as much of a “OMG Cayden, I found my stepmom’s Visa and we can get as many Berry Merry Daquiris as we want!” crowd as Applebee’s tends to. I had some kind of chipotle salad nonsense. And then we went to Walmart to get some mouse poison. THREE venues, quite an evening out for Mr. and Mrs. Fisher.

MONDAY
Pizza

One pepperoni, one olive, and one half cheese, half garlic and roast red peppers.

On Monday evening, I suddenly realized I had promised to send in a pie for the school thing, so I made a slightly weird apple pie.

I forgot to put my name on the pie plate, so farewell to thee, pie plate. 

TUESDAY
Hot dogs

On Tuesday, I started Thanksgiving baking in earnest. I made a two pies and two dozen cranberry muffins. 

First I made an apple pie.  I made a big slab pie in a casserole dish. 

The crust design was, again, a little weird. First I made a lattice crust, but with broad strips of dough, rather than narrow ones. It looked a little plain, so I added some flowers and stems and leaves, and it still looked weird, but it wasn’t the only pie on my agenda, so I had to let it go. 

Then I made a pecan pie. I usually make a standard recipe with corn syrup and bourbon, but I decided to try a different one this year, because why not, from my friend Melanie. Gotta make up a proper recipe card, but in the mean time, here it is: 

* 1 cup brown sugar
* 1/4 cup white sugar
* 1/2 cup butter
* 3 eggs
* 1 tablespoon all-purpose flour
* 1 tablespoon milk
* 1 teaspoon vanilla extract
* 1 tablespoon white vinegar
* 1-2 cups chopped pecans
Directions
1. Preheat oven to 400 degrees F.
2. In a large bowl, beat eggs until foamy, and stir in melted butter. Stir in the brown sugar, white sugar and the flour; mix well. Last add the milk, vanilla, vinegar and nuts.
3. Pour into an unbaked 9-in pie shell. Bake in preheated oven for 10 minutes at 400 degrees, then reduce temperature to 350 degrees and bake for 30 to 40 minutes, or until done.
 

I sprinkled some extra pecans on top in a swirl pattern. The pie swelled up and came out with almost a crust on top, like on a baked custard. I think this is the clearest picture I have of it:

And I haven’t tried it yet! So I will have to report back soon. 

I also tried a new recipe for cranberry muffins. They usually come out with a nice flavor but too dense, so I tried the Sally’s Baking Addiction recipe. She usually has good recipes for light baked goods. I didn’t realize until after I filled the muffin tins that the recipe doesn’t include walnuts! Oh well. Next time, I’ll just add walnuts in. (Unless. . . that might make them less light. . . . hmm.)

It does have an orange glaze, which I thought that was lovely. It ran over the tops and ended up soaking the bottoms of the muffins, so they were very sticky and moist on the bottom and tender and cake-like inside, with lots of bright cranberries and bits of orange peel.

She also had the tip to save out some cranberries and sprinkle them over the tops before you put it in the oven, so they are more colorful. Definitely doing it that way from now on.

WEDNESDAY
Mac and cheese and kielbasa

Wednesday I made two pumpkin pies (just following the recipe on the pumpkin can, using the zoom feature on my camera so I could read the recipe on the pumpkin can) in pre-made graham cracker crusts, and two cranberry curd tarts, spanakopita, and vanilla and strawberry ice cream.

Then I put my feet up for a while, and then I made candied sweet potatoes and peeled ten pounds of white potatoes. Then I processed the last of the butternut squash from my garden

and candied some walnuts with honey and curry powder,

to make ice cream with the next day. Should have chopped them a bit more, but oh well. 

The pumpkin pies turned out fine. I made one moderately fancy with some leftover pecans and some crust cut in the shape of . . . this. 

I inquired on Twitter. I thought a brain hastening away was the most likely thing, but Joanne finally clued me in that they are turkeys that have been squashed in the drawer. 

Now I know! Anyway, here’s the pie:

I made spanakopita with two pounds of spinach (which is a LOT of spinach) and I just straight up used a house paintbrush to apply the melted butter to the phyllo dough sheets. 

I didn’t count how many I made, but the dough and the spinach and cheese filling ran out at about the same time, so that was a win!

Covered and put in the fridge for the next day. 

The cranberry tarts were next. Those were fun to make, but listen to me: START EARLY. This is a pie that needs to sit around a lot before you can even put it in the fridge. I followed the recipe from America’s Test Kitchen (limitless views here) 

The recipe has instructions for an almond crust, but I thought it would be pushing my luck to try so many new things; so I just bought two premade pecan crusts. 

You mix the cranberries with sugar and water

take a photo for social media (mandatory), and simmer them until they all pop

then separately whisk up some egg yolk and cornstarch, and put that and the cranberry mixture into the food processor and whir it all up

I’m here to tell you that you CAN fit a double recipe of hot cranberry curd into an eight-cup food processor, but make sure your affairs are in order first. 

 

Then you have to let it cool down to 125 degrees. This took quite some time! Then you add butter in and whir it up again, and press the mixture through a sieve

You save out a few tablespoons of the cranberry mix to be whipped up later with cream to decorate it, and you pour the rest of the cranberry mix into the crust, and let it sit at room temp for another four hours.

Then I covered it and put it in the fridge for overnight (it keeps well), and started on the ice cream, which I should have done earlier in the day, but what can one do. I made one batch of vanilla and one of strawberry

Mindful of the tip with the cranberry muffins, I saved some of the strawberries and sprinkled them on top. 

Then I somewhat grumpily made some mac and cheese and kielbasa for dinner.

After dinner, I made the candied sweet potatoes using this recipe from My Forking Life, except I sliced up an orange and cooked the slices along with the sweet potatoes. 

Then I peeled the white potatoes. I think it was at this point where, being a little tired, I had a little mishap with the potato peeler, which, hooray for fingernails, or else that would have ended differently. And hooray that I don’t care what my nails look like. 

And THEN I processed the butternut squash. I was following this recipe from Blue Apron, which calls for curried candied pecans, but I used walnuts instead. Look, some people make a shopping list, lose it, make another shopping list, also lose that, and then just go to the supermarket and buy everything that looks more or less Thanksgiving-y, and it more or less works out. I’ll tell you, though, every time I thought I had found my list, it turned out to actually be a paper with a drawing of a cat called SNUFFLES on it. Every damn time. I will swear to you that I threw it away, but then a few hours later I would be like, hey, where’s my list? And I would find it, and then –OH NO, IT’S SNUFFLES AGAIN. This was before I cut the tip of my finger off. 

This ice cream is somewhat labor intensive, because you have to process the squash and make the candied nuts, and the ice cream itself is the cooked custard type

but gosh it’s delicious. It’s sophisticated flavors and comfort food all in one. 

And then I put my whole ass in bed.

THURSDAY
THABKSGIVING!

Thursday! Thanksgiving itself! 

Damien was in charge of the turkey, the stuffing, and the gravy. The turkey was juicy and delicious, as always. We don’t have any special tricks, just lots of basting. 

and Sophia made some bacon jalapeño cheddar biscuits that turned out SCRUMPTIOUS

I’ll get her recipe when she comes home from work!

So on Thursday, all that was left for me to do was make mulled cider, bake the apple pie, cook the mashed potatoes, and bake the spanakopita, and finish making the squash nut ice cream.

I truly wish I had a second freezer and a second oven. But we just did a lot of juggling and shuffling and strategizing. I made the mulled cider in the Instant Pot (cinnamon sticks, cloves, halved clementines) and kept the mashed potatoes in the slow cooker, and I ended up bringing out hot dishes to the table as they finished baking, and it was nice! 

Some of my spanakopita triangles burst open, but there were no complaints. 

Everybody ate their fill and told funny stories.

 

But WordPress is being a bag of butts and won’t let me upload any more pictures! I’ll have to embed the rest from Facebook. 

After we ate, I whipped up the cranberry-flavored whipped cream, and Clara decorated the cranberry tarts with it. 

The ice cream was not my best effort. The vanilla and strawberry didn’t freeze properly in the ice cream maker, for some reason, so I put the churned ice cream in the freezer while it was still liquidy, which makes it freeze in a sort of splintery fashion. The butternut squash ice cream came out of the machine very unevenly frozen, for some reason. I think the dasher got stuck, and didn’t keep the ice cream churning, but I didn’t notice because there were so many other things making loud scronching noises at the time; so it was much more frozen in some spots than in others. The flavor was wonderful, though. It’s mellow and custardy, and the candied curried nuts give it a nice kick. I love this ice cream. 

So, we had a really good day. All our kids and Moe’s girlfriend came, and just about everyone was hungry and cheerful. 

We had our traditional annual fight about whether it’s traditional to watch National Treasure on Thanksgiving (it’s not, but it’s now traditional to fight about it), and ended up watching The Road to El Dorado. I made sure to point out to the kids that while Cortes is portrayed in a truly horrible light, really cruel and ravening, they shouldn’t think all Catholics are like that. Really, it’s just that all Spanish people are like that. They said okay Mama. They were so good about it that I didn’t go on my traditional “I’m sorry, HOW old is Chel?” rant. 

FRIDAY
Leftovers. Long live leftovers. I was planning to do yoga today, but I accidentally ate a bunch of pie, and I have learned that you can power through pie when you’re in downward facing dog, but it is not advisable. 

And that’s my story! If you didn’t make the cranberry curd tart but you think it sounds nice, make it for Christmas! It’s so pretty and bright, very tart indeed, and it was a big hit. Some people decorate it with sugared and candied fruits, or nuts, or rosemary, or whatever you want. The scarlet and the white really lend themselves to lots of elegant designs.

And I was thinking . . . . this would be amazing as the top layer of a cheesecake. Yes it would. 

No, I’m not doing yoga today. Maybe tomorrow. 

 

What’s for supper? Vol. 338: Please refer to the affidavit

Happy Friday! I have been bumbling around with a migraine all week, and I managed to lose my freshly-refilled bottle of migraine meds before I got any of it. It wasn’t the worst headache in the world, but I was CONFUSED and CONFUSED and also did not know what was going on. So a few of these meals are a little ,,, irregular. 

You may also notice that most of these photos are either outside or on my bed, because I was hiding from everybody all week. I love them all but they are fricken LOUD. 

I feel so much better today, though, thank the Lord. I woke up this morning with no headache, dizziness, nausea, jaw pain, tooth pain, or photophobia to speak of, and I am so glad. So glad!

Although I just got through all my photos, and finished uploading the last one of the Teenage Mutant Ninj’ Turtle cake with all the buttercream icing, and I’m remembering how much icing I ate and . . . I think maybe I know where my headache started. Huh. 

Well, here is what we had: 

SATURDAY
Chicken caprese burgers, chips

Just frozen chicken burgers on buns with tomatoes, basil from the garden, sliced cheese, salt and pepper, olive oil and vinegar. 

I wanted to be a hero, so I bought salt and vinegar chips. Works every time. 

SUNDAY
Turkey bacon wraps, chips; blueberry rose tarts with candied lemon

On Sunday, we had promised to take the kids kayaking, which we did! Benny and Corrie had their first experience paddling on their own, and they did great. 

 

But first, I got it into my head that I needed to make blueberry pie, which I haven’t made yet this summer. So I planned an easy dinner because I knew dessert was going to be time consuming. 

Damien fried the bacon, and we had sliced turkey (actually I think it was chicken), some leftover fancy salami from opera nite, and on mine I skipped cheese and had spinach and ranch dressing, and the wrap was allegedly spinach flavored, but this was not discernible. I think I put cheese out, but I skipped that. 

I love wraps. Probably if we had them more often, they wouldn’t seem like such a treat, but I find them so enjoyable to eat, so festive and friendly. 

I cut up a bunch of peppers and broccoli and set out baby carrots and dip.

For dessert, I thought it would be fun to make separate blueberry tarts, rather than two big pies. I made a double recipe of this reliable pie crust recipe

Jump to Recipe

But I was super hot and getting a little flustered, and it took much more water than usual, for some reason, so I was struggling. I eventually got eleven large ramekins lined with pastry dough, and then made the filling using the recipe on this site. I had my doubts, because it calls for lemon zest, which is good, but also both flour and corn starch, which sounds STODGY; but I followed it. 

My original plan was to make individual lattice tops, but I had eaten so much raw pie dough that there wasn’t enough left for that. So instead, Benny and I made some dough roses. 

Roses are quite easy to make. You just cut out 4-5 discs, stick them together in a line, roll them up, cut the rolled-up cylinder in half, and pinch the flat edge together; then carefully tease open the other end, to open up the petals. Here’s the site where I learned to do it. 

Our roses were a little bit chunky because we were lough on dough and made them out of only four circles each, rather than five. I also rolled them out a little too thick. My baking style can best be described as — remember that Doctor Who episode where Mickey gets changed into a plastic guy and his hands are just big mallets and he goes lurching around the room whacking things? That’s how I make little pastry roses. 

So I baked them, and I thought they needed a little dressing up, so I made some candied lemon slices. I followed the very simple recipe here. Basically you just cook up some sugar water with a little lemon juice in it and simmer the lemon slices in it for 15 minutes, and then fish them out and let them dry.

They don’t dry completely, but stay a bit tacky. But they are very good and very pretty. The peels are edible, but most definitely still lemon peels (delicious if you like lemon!). If you wanted to make them sweeter and more candy-like, I imagine you could roll them in sugar when they come out of the pan; but that would ruin the stained glass effect of the candied pulp. 

So when the tarts came out, I sort of twisted up the lemon slices and tucked two into each one, to make little leaves or wings. 

Awfully pretty in the afternoon sun.

I took several pictures, and now you people are gonna hear about it. 

So they were definitely cute, but I saw room for so much improvement. The ramekins just weren’t the right vessels for this dish. I should have made them in cupcake tins or something with slanted sides, so I had some shot at pulling them out of the pans. I also didn’t roll the dough thin enough, so the roses were just kind of wads, and too much dough for people to eat. I also meant to brush the roses with egg white and sprinkle them with sugar, to make them shiny and sweeter, but I forgot. And I meant to make the edges more decorative, at least pressing them with a fork, rather than just leaving them ragged, but I forgot that, as well. 

But the biggest problem was the blueberry filling. It was just bland and too thick. You want fresh blueberry pie to be juicy and messy and luscious. This almost tasted store-bought. I was really disappointed! BUT THEY WERE PRETTY. Oh well. I made some whipped cream, which was good. Honestly, everyone liked these pies and ate them up, so this is just me complaining. 

Anyway, blueberry season isn’t over, and I will probably take another crack at this. I loved the candied lemon thing. Blueberries and lemons forever, man. Maybe I will make a blueberry lemon panna cotta! Who will stop me!

Or I still have some rhubarb in the freezer. Maybe I’ll make a blubarb pie. Maybe I’ll make a UNICORN blubarb pie. 

This one looks like . . . cherry and strawberry, actually? I don’t remember. But it looks like I remembered to glaze and sugar the dough, anyway. 

MONDAY
Mexican beef bowls

Beef was on sale, which it rarely is these days, so I got several hunks, sliced it up, and marinated it in this lovely sauce with lots of lime juice, garlic, and Worcestershire sauce. 

Jump to Recipe

Normally, I make this meal with rice, beef, charred corn, maybe some fried onions and sweet peppers, and then things like salsa, sour cream, shredded cheese, cilantro, etc., and I often make a pot of delicious black beans, too

Jump to Recipe

But I was just so spacey while I was shopping. It turned out we only had a little rice in the house, so I cooked a few cups of rice, and people filled out the dish with tortilla chips or corn chips. I did buy beans, but I was too tired to cook them. I forgot corn altogether. It was still a tasty meal, just a little irregular. 

Oh, I see there were avocados and lime wedges! That actually looks really good. Anyway, this marinade is very tasty and you should try it. 

TUESDAY
Pulled pork grilled cheese; veggies and dip

Last week, the phrase “pulled pork grilled cheese” popped into my head, and I knew there was only way to get it out again. This was probably the most planned meal of the week, and oddly it was a little disappointing. 

The pulled pork part of it turned out great, though. I hacked up a fatty hunk of pork loin or something and seasoned it heavily with salt and pepper, some oregano and lots of cumin, and browned it on all sides in hot oil.

Then I moved it into the Instant Pot and added about 3/4 -1 cup cider vinegar and one juice box of apple juice, three fresh jalapeños with the seeds, a chopped onion, some red pepper flakes, and a lot of ground cloves. 

I closed the valve and hit the “meat” button, and then let it do a natural release and keep warm for the rest of the day. When I was ready to make the sandwiches, I pulled the meat out, and it absolutely shattered to pieces under the fork. It was very tasty, spicy and warming with the jalapeño and cloves, but not fiery hot, and worked really well with the cumin and apple. (The oregano was pointless and I will skip it next time.) 

I had meant to buy American cheese, because I wanted something kind of bland and very melty, but I forgot. And the convenience store didn’t have any! So I used what we had in the fridge, which was extra sharp cheddar. I had sourdough bread, which I spread with a little skim of mayonnaise and then fried in butter. 

It was good. But the cheese completely overpowered the flavor of the pulled pork, and it just tasted like a highly textural grilled cheese sandwich. Next time I will use American cheese, and I will maybe add fried onions or jalapeños. 

Or I’ll just make this version of pulled pork on its own, because it was really good!

I also made a bowl of unremarkable coleslaw. 

Onward!

WEDNESDAY
Pizza

One pepperoni, one plain, and one with leftovers from various other meals, which turned out to be: Feta, red onion, black olive, pesto, sliced garlic, red pepper flakes, and some fresh parmesan shredded over the top.

I forgot to buy pepperoni for the pizza, but we had some sandwich pepperoni from some sandwiches last week, so I sliced it up and put it on the other pizza. This is what passes for ingenuity at our house!

THURSDAY
Ramen with some kind of chicken situation

Usually when I make “fancy ramen,” we have some kind of pork, but for some reason I bought chicken; and I usually get some kind of crunchy Chinese noodles, but I forgot. So I ended up drizzling the chicken breasts with olive oil, sprinkling them with Chinese five spice, and then heaping some brown sugar on top, and then roasting them.

It tasted . . . fine? It was a little unsettling, because it was hard to shake the “why isn’t this pork” sensation, but it didn’t taste bad. It certainly got supper on the table fast.

I chopped up a bunch of scallions, and set out raw spinach, and I sliced up some giant mushrooms and sautéed them in olive oil and soy sauce, and when I cooked the ramen, I threw some eggs in the pot, and if people wanted an egg, they had to fish it out and shell it themselves like absolute peasants. 

Not a bad meal, considering I had zero plan and went from cold kitchen to dinner time in about 25 minutes. I also put out sugar snap peas and some kind of hot yuzu sauce, which I didn’t end up yuzing myself. 

Here’s another picture, because I have two pictures and I’ve lost my ability to make small decisions:

Look at that fricken mushroom. I actually could have made a full meal of just the broth, the spinach, and the mushrooms. Aldi has two big portobello mushrooms for $1.49 or something crazy, and I think I need to buy them more often. Mushrooms are such a gift. 

FRIDAY
Tuna sandwiches, fries

No tricks, just tuna sandwiches. Tuna sandwich and no headache; I’ll take it! 

Oh wait, I forgot to share pictures of the TMNT cake I made last Friday after the food post went up! I more or less followed the coconut cake recipe from Sally’s Baking Addiction, which is pretty easy and turned out well, tender and moist. I made three rounds and about a dozen cupcakes. I stacked up two of the rounds and then sort of dug holes for the cupcakes, which I anchored with toothpicks.

I used fondant to cover the bottom and buttercream on the cupcakes, with candy eyeballs and fondant masks.

At this point, I stopped, and thought pretty hard about what shape turtles’ heads actually are. I thought about how hot it was in the kitchen, and about the limits of buttercream, and then I went into the other room and basically made the kid sign an affidavit that she understood and acknowledged that her mother did try.

Then I put the third round on a circle of cardboard, to keep it from cracking, and set it on top of the cupcakes, stuck it on with buttercream, and covered that with fondant as well. 

And then I made a series of mistakes and irreversible bad decisions involving black sugar and continued hot kitchen, which seemed funnier and funnier to me as they devolved. I ended up using a paintbrush to paint the cake with black icing from a tube, and it looked really neat for a while, but then I ruined it, because I was very hopped up on icing and had no judgment left. These turtles were absolutely leering at me, and I couldn’t stop laughing and making it worse. 

I ended up deciding to make a logo out of fondant and more brushwork, which was a pain in the neck, but fairly effective. Except I knew I should sketch out the letters with a toothpick first, to make sure there was room; I knew I should. But I just didn’t want to. So it says “TEENAGE MUTANT NINJ'” because I ran out of room.

But there were turtles!

Or, or something. Anyway there were four green entities, with red, yellow, blue, and purple . . . . things. 

I feel like it’s a cake the Teenage Mutant Ninj’ Turtles themselves would have appreciated, anyway. (And Lucy liked it, too, even though it continued to slide and melt after I took these pictures, and then it turned out the candles I got were actually trick candles, and she had to blow them out about fifteen times and then finally dunk them in water. Please refer to the affidavit.) 

 

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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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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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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. 337: So bbomb

Happy Friday! I genuinely thought it was Saturday, and went around this morning talking about how it was the weekend, and nobody corrected me, but apparently it is Friday. So here is what we ate this week: 

SATURDAY
Italian sandwiches, chips, and OPERA NITE

Saturday (actual Saturday) of course I went shopping, so we had a quick, easy meal of sandwiches and chips, and then we had our long-anticipated annual OPERA NITE, which requires elaborate snacks at intermission. 

We watched Tosca, which I will review next week. It turns out I was the only one in the room who knew how it was going to end! 

Right before bed, I started some pork brining for tomorrow’s bo ssam. I guess “brining” is the word? You mix a cup of sugar and a cup of salt and slather it all over the meat, then cocoon it up in plastic wrap and leave it overnight. And that is what I did. 

SUNDAY
Bo ssam, rice, kiwi, chopped kale salad

Sunday after Mass, we went to a wonderful spot called Trap Falls in Ashby, MA. It was just a lovely as I remembered it, and we had a beautiful afternoon wallowing around and clambering up and down and in and out of the falls.

More pics (kind of a lot more pics) here:

Then we stopped at Kimball Farms, quickly took out a second mortgage, and got ice cream. Very good ice cream! I had peppermint stick.

Before we left, I had started the bo ssam cooking, so when we got home, all I had to do was start some rice cooking in the instant pot, cut up some kiwis, and tear open a few bags of chopped salad, and then slather a little sauce onto the pork and finish it off

and we had an excellent meal. (I just do the bare bones of the recipe at My Korean Kitchen, although the sauce and sides she includes are also very good.)

The chopped salad was I think kale, red cabbage, sunflower seeds, and dried cranberries, or something along those lines. I squirted a little Polynesian sweet hot sauce on my plate, but I didn’t really need it. That bo ssam is *ahem* so bbomb. 

MONDAY
Chicken strawberry salad

Monday I can barely remember. I guess I roasted some chicken breasts and toasted some almonds and sliced up some strawberries and crumbled some feta cheese, and served it on mixed greens.

It seems like we just had this meal, but I guess that’s no reason we can’t have had it again. The strawberries are very sweet and juicy this year, so we’ve got that going for us. 

Cute Pinterest-y Bananagrams background courtesy of my unwillingness to clear the table. 

TUESDAY
Green masala goat curry, samosas, rice, pork dumplings

They started selling goat meat at the International Market, so I was more or less compelled to make this curry. I used goat instead of mutton and black cardamom instead of green, and it called for “green chilies,” which is a little ambiguous, so I just threw in a big jalapeño; but otherwise I pretty much followed the recipe exactly (I used my Instant Pot and pressed the “meat/stew” button for the cooking part), and it was magnificent. (If you’re not aware, when a recipe says “nos” it means “numbers,” as in “that many,” so “cashews 8 nos” just means 8 cashews.)

You make a paste with a ton of herbs (cilantro and mint) and spices and a few cashews that you grind into a paste, then add turmeric and yogurt and that’s your marinade.

I let the meat sit with that for a few hours while I was driving around doing this and that. 

Then you wake up some cinnamon, bay leaves, black cardamom, and cloves in hot oil

and then brown some red onions in there,

then brown the marinated meat in the spicy oil and onions, add a little water, and then you pressure cook it. And that’s it! Here it is:

Tender like you wouldn’t believe, and this dish goes right straight down the middle of my favorite kinds of Indian food. Spicy enough to keep you on your toes but cause no pain, and just green and fresh and glittering with flavors. 

The goat was quite expensive, so I only got a little bit, and filled out the meal with some frozen vegetable samosas with tamarind sauce from Aldi, which were very good. A little spicy and nicely crisp on the outside. 

The dumplings, I made in my pretty little bamboo steamer.

They didn’t really go with the rest of the food, but some people don’t like Indian food at all, but they do like dumplings. 

Definitely gonna make this curry again. I loved the goat, and I even like the neat little bones. I find little goaty bones pretty entertaining. But it was sad to have a small portion of something so delicious. And that’s why I’m fat! Whatcha gonna do. Oh but anyway, I was going to say I’ll just have to buy some kind of cheaper meat and make a larger amount of this same curry again, because goat is great, but that green sauce was the real star. So good, and it took no real skill to put together, just a bunch of bashing with the mortar and pestle, and then the Instant Pot does the rest. 

WEDNESDAY
Burgers and fries

Wednesday I drove over to Portsmouth to do a really neat interview that you guys are going to like very much! When I was done, I thought, “I’m not going to drive two hours to the seacoast and go home again without seeing the ocean.” So I figured, well, I’m on a hill, I’ll just drive downhill until I see water. This never works, but I always think it will. I didn’t work this time, either, and before I knew it I was on a four-lane highway with, like, Rite Aids on both sides. Clearly not any kind of historic seaport situation. So I asked my phone what to do, and it said I was 8 minutes away from Rye Beach. So I went there, and it turned out to be just a big dirty parking lot where people were waiting to get on board a whale watch, and you had to pay to park there. 

So I was just kind of sitting in my car staring at the guy in the shack with my mouth hanging open, and he says, “What’s your plan?” So I said, “I, I’m just here for work, I don’t come to the ocean a lot, is there a way, do you think, is there a place, could I just kind of sit here for a few minutes and, you know, ahhh, look at the ocean?” So he just kind of sighed and said, “Five minutes, next to that trailah” and pointed. So I went and parked next to the trailah, I got out of the car, I looked at the ocean for five minutes, I took a picture, and then I left. 

I was going to pass this off as one of those “When you get to be my age, you just don’t care what people think and you just go for what you want!” but it wasn’t that, exactly. Anyway, I saw the ocean.  

Anyway, Damien made burgers.

And very good and juicy they were. 

THURSDAY
Sandwiches of darkness

Thursday we had a big giant sudden thunderstorm, and we lost power for several hours right before dinner, so I took the kids out and we got a bunch of sandwiches and stuff at Walmart. Last time we lost power, it didn’t come on again for three days, so I also bought a game called Happy Salmon; but as soon as we got home, the power came back on, so we just watched Frasier. Anyone know this game? It looks promising, and you never know, maybe I’ll have the willpower to turn off the TV at some point this weekend. 

FRIDAY
Pizza, TMNT cake

Today is Lucy’s birthday celebration, and I’m going to make a TMNT cake. I baked the cake last night using this coconut cake recipe from Sally’s Baking Addiction, and it came out very tender and mild. 

We have discovered that many theaters in the area will let you rent out the entire place for two hours, and play a movie that you bring, for about the amount of money I usually spent on throwing a party with decorations and games and whatnot, so that’s what we’ve been doing for older kids. Worth checking out, if you’re having a hard time figuring out how to do birthdays for teenagers! I think they are watching Renfield, which I understand is absolute disgusting. Listen, I just bake the cakes. 

Speaking of which, I guess I need to decorate a cake! I have been instructed that the 80’s TMNT cartoon turtles are the definitive ones, so that’s good to know. Hey, did I ever do a post about Corrie’s under the sea cake with the gelatin water and the fish and seaweed suspended in it? That was a very cool cake. I can’t remember if I ever got around to show it or not. 

Oh, also, hey, look at this:

Vol. 242 on Feb of 2021, and then Vol. 242 on March of 2023. If that don’t beat all. 

 

What’s for supper? Vol. 321: Fly me to taboon (and let me play among za’atar)

Busy busy! Aren’t we all! Here’s what we had this week, including two birthday cakes (and this is why we don’t really do St. Lucy’s day or St. Nicholas day or what have you. December is already full up): 

SATURDAY
Benny’s birthday party! Pizza and cake

Benny had an ancient Egypt-themed birthday party. More guests than expected showed up, and it was a little bit bananas, and they were less interested in the activities we planned (making necklaces out of clay cartouches with their names in hieroglyphs; getting eye makeup and posing in the sarcophagus photo booth; and doing a toilet paper mummy wrapping contest) and more interested in running around screaming. But we powered through. We decorated with gold and blue plastic tablecloths tacked onto the walls, with details added with a Sharpie. 

and we did get a few sarcophagus shots

and the birthday girl was highly pleased with the cake.

I made two nine-inch square cakes and one deep loaf cake, and just kept carving them up and stacking the pieces on top of each other and sticking them together with icing, and by the time it looked like a pyramid, there was very little left over

I frosted it with tub frosting and pressed colored sugar into the sides, added lines with a toothpick, and then made some camels and trees with chocolate melting discs, and pressed those into the sides, with crushed graham crackers for sand. 

Uh, the reason it says “HAPY BIRTDAY” is because I showed her the cool golden letter candles I had bought, and asked if they were good for her cake, and she said, “Yes, as long as there are 11 of them.” Of course there are 13 letters in “happy birthday,” so I suggested “hapy birtday,” and that worked for her.

This is my #1 parenting rule: Discuss expectations ahead of time, and you will save everyone so much heartache. 

SUNDAY
Chicken burgers, chips, broccoli 

Aldi had a clearance on their bottles of that garlic aioli mayo stuff, so I bought several bottles. I complain a lot when people clutter up my limited cabinet space with unnecessary bottles, but we’re talking about garlic aioli may stuff here. I’m not sharing a picture of my chicken sandwich because I put a disgusting amount of mayo on and it looks obscene. 

I also got crafty real quick on Sunday and did a fast project I’ve been saving the materials for for a while: This pretty pinecone zinnia wreath. 

Some pinecones, not all, really look like zinnias on their undersides, especially if you paint them. I clipped the tops off with garden shears, leaving the central “spine” mostly intact; hot glued them to a grapevine wreath from the thrift store, painted them with tempera, and then picked out a few of the vines of the wreath in two shades of green. I considered adding ribbon or berries, but it’s so bright and simple, I think I like it this way.  The wreath has a kind of wild grass look, which reminds me of Cape Cod, which is where I gathered the pine cones. 

MONDAY
Ham, peas, garlic parmesan mashed potatoes

Just in case they forgot who’s the best mother in the whole world: Ham, peas, and mashed potatoes, that’s who. 

Here’s my garlic parmesan mashed potato recipe, should you need it:

Jump to Recipe

TUESDAY
Mussakhan and taboon, feta cheese, pomegranates, meghli and sahlab

This meal really got away from me, in the best way. I had spotted this recipe for mussakhan a while back. It’s apparently the national Palestinian dish, and it’s easy and delicious: Sumac chicken with onions. If you like middle eastern food, this hits all those best notes. It has not just sumac, but allspice, cumin, cinnamon, lemon, and garlic. You slash the chicken (I used drumsticks and thighs) across the grain and rub the marinade in, and let it marinate several hours with sliced red onions, and then you just roast it in the oven. 

What puts it over the top is, right at the end, you brown up some pine nuts in olive oil and sprinkle these over the top, along with some flat leaf parsley and a little extra sumac. 

What puts it into the stratosphere is you serve it oven taboon, which is a dimpled, chewy flatbread which is supposed to be made in a clay oven or at least on a pizza stone, but guess what? I made one big giant slab o’ taboon on a sheet pan in my regular oven and it was AMAZING. 

I had to run out and buy bread flour, so I almost decided to just pick up some store bought pita instead, but I’m so glad I went for the homemade taboon.

Here’s the recipe:

Jump to Recipe

IT’S SO EASY. You guys know I’m kind of a dunce with baking and with bread in particular, but this was an unqualified success. I just mixed up the ingredients in my standing mixer, let it rise for an hour or so, scronched it and let it rest for ten minutes, and then rolled it out and stretched it into the pan, and baked it while the chicken finished cooking.

So at dinner time, I put the piping hot taboon on the table and then I served the chicken right on top of the bread, and poured all the cooking juices over it, and sprinkled the sizzling pine nuts over that, and finished with the parsley and sumac. 

Everyone just grabbed some chicken and tore off whatever bread they wanted and, oh man, it was fantastic. 

I wish I had taken some pictures of the inside of the taboon, but it was just barely browned and crisp on the bottom; the top was a little bit chewy, and the inside was fluffy and pillowy. So nice. The little dimples sop up the juices. 

I also had some feta cheese because I bought too much for spanakopita for Thanksgiving; and I had a bunch of pomegranates I got for Benny’s Egypt party and forgot to serve. So that went perfectly. 

I also suddenly remembered that, this summer, I had bought two pudding mixes: meghli and sahlab.

I had no idea what either of these were; I just liked the names, and I love puddings of all kind. The sahlab required you to add four cups of milk and heat and stir until it thickens, and then you can either drink it as a hot beverage, or else chill and serve as a pudding; the meghli required four cups of cold water, heat and stir to boil, and then chill. 

I chilled them both and served them with dried coconut. (Sorry about the inelegant picture. I was absolutely stuffed with food and could not be bothered to get up and find a pretty ramekin at this point.)

The sahlab had a pleasant silky texture, but tasted very strongly of rosewater and not much else, and I’m not a big fan. Rosewater just tastes like perfume to me. The kids liked it, though. If you like rosewater, I definitely recommend this mix. It was very easy to make.

The meghli was weird but nice. I liked the flavor, which is apparently predominantly anise, caraway, and cinnamon. I didn’t really taste the anise, but really mainly the cinnamon. But the flavor wasn’t really strong enough, though, and it tasted watery, and that was a little off-putting. It was also kind of pulpy. It’s possible I made it wrong, although all I had to do was stir it, so I don’t know how I could have messed it up! I might try it again and see if it comes out different. 

But all in all, a fantastic meal, very popular. Four new foods! It was a little expensive just because of the pine nuts and sumac, but I’m going to shop around and see if I can find them for cheaper, because I want to make this whole meal again. 

WEDNESDAY
Muffaletta sandwiches, fries 

It’s been a while. The olive salad turned out particularly nice, who knows why. I threw in two cans of black olives, one jar of green, and one jar of kalamata, a few pepproncini, some mild banana peppers, a bunch of red wine vinegar and olive oil, and a bunch of flat leaf parsley, and I think that’s it. I had some marinated red peppers, but they got shoved into the back of the fridge and froze. 

I served it on baguettes. For meats and cheese, I came up with leftover ham, genoa salami, hard salami, and some good provolone. None of this – not the olive salad, not the meats, not the bread, not the proportions of any of it – is authentic muffaletta, but it tasted good, and hardly anyone went and had cereal, so. 

I’m trying SO hard not to eat a meal’s worth of snacks while I wait for supper time, so instead I made a salami rose 

and that has made all the difference.

THURSDAY
My birthday!

Now I am 48! So far, it’s better than being dead.

The day started out a little squalid, and I drove the kids to school while Damien drove some to the dentist, then I drove to the dentist, while he drove one of them home because we got confused about the work schedule, then I drove some of them from the dentist to school, then I did a little Christmas shopping, then home, then drove the kid to work and picked up a prescription, then went home and had a telehealth doctor visit where I was like “I’m not really fine” and she was like “yes you are” and I was like “oh ok”; and then we had to go to a meeting where they were like, how are you suckers going to pay for your kid to go to Rome, eh? And we were like, duh, I dunno, she managed to sell three pots of poinsettias and we thought that would cover it, but apparently not.

BUT THEN, that was all the things we had to do! and Damien offered to take me wherever I wanted to go, and I really wanted to go get pizza. I chose eggplant, artichoke, anchovy, and garlic, and it was frickin delicious. 

I also laughed my head off because, as I ate, I watched as the cashier tell this teenage boy that he had been noticed trying to walk out with one of the restaurant’s two-foot glittery reindeer decorations hidden under his shirt, and they weren’t going to make a big deal about it because it was Christmas, but he needed to give it back. Teenage boys are so dumb. Just, so dumb. How are they even alive. 

And then we went home and everyone showered me with lovely, thoughtful presents

and Clara had baked me a spectacular cake

It was a coconut cream cake from Sally’s Baking Addiction, to which she had added lime zest and crushed pineapple, both brilliant ideas. Oh, what a moist, wonderful cake. So it was a great birthday! I felt very cherished and cared-for. Also, earlier, I was supposed to pick up the kids from school, but instead Damien did it, and I just took a nap. And he came home with flowers. 

FRIDAY
Pizza

It is a snow day. A snow day that they told us about the day before, so we just turned off the alarms and slept in! I slept kind of late and now I’m scrambling to get caught up. Good thing we’re having pizza. 

 

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Garlic parmesan mashed potatoes

Ingredients

  • 5-6 lbs potatoes
  • 8-10 cloves garlic, peeled and smashed
  • 8 Tbsp butter
  • 1-1/2 cups milk
  • 8 oz grated parmesan
  • salt and pepper

Instructions

  1. Peel the potatoes and put them in a pot. Cover the with water. Add a bit of salt and the smashed garlic cloves.

  2. Cover and bring to a boil, then simmer with lid loosely on until the potatoes are tender, about 25 minutes.

  3. Drain the water out of the pot. Add the butter and milk and mash well.

  4. Add the parmesan and salt and pepper to taste and stir until combined.

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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.

What’s for supper? Vol. 311: In which I go astray with lemons

Apparently it is Friday! I had no idea. Follow me for more organizational tips. 

Like most of the country, we’re feeling a bit pinched financially, so I’m trying to pare things down a bit. I stuck to my usual method (looking up the supermarket flyers and basing the menu around the meat and produce that’s on sale), but I was a little more severe about it than usual, and managed to slice quite a bit off the grocery bill this week, so that felt good. We still ate pretty well. Here’s what we had:

SATURDAY
Fancy chicken sandwiches, raw broccoli, fake Pringles

Just regular chicken burgers, but on ciabatta rolls, with red onion, tomato, aioli mayo, and smoked gouda (which was on sale). A very pleasant, flavorful sandwich. 

If you are wondering what the difference is between aioli and mayo, aioli is made with garlic and olive oil and and mayo is made with egg yolks and canola oil. I suppose aioli mayo is made with eggs, olive oil, and garlic, although I didn’t check the label. Just slathered that stuff on.

SUNDAY
Apple pancakes, sausages, OJ; gingerbread cake with lemon frosting

Damien had to go to Florida for a quick business trip, so we did the ol’ “Daddy’s away, let’s just have pancakes” routine. You know how, when you’re making pancakes, the first batch turns out terrible? This was like that, except all the other batches were also terrible. I have no idea what my problem was, but I absolutely massacred these pancakes. I also got very frugal and chopped up and threw in some quite elderly apples that I probably should have just let go in peace. The kids were very gracious, though, and ate everything up. 

I had more success with dessert, which was a belated birthday cake for Clara. I used the King Arthur gingerbread cake recipe. I am a pretty poor baker, prone to mid-recipe panics and irrational sulks, but King Arthur has saved my bacon more than once, and I recommend them if you are a baker who lacks confidence.

This is a classic gingerbread cake recipe, with coffee, plenty of molasses, and all the cozy autumn spices.

I made a double recipe and baked it in silicone rounds, and they turned out lovely. 

You’re supposed to serve gingerbread with just a dusting of confectioner’s sugar, or maybe some whipped cream, or possibly a light glaze, but this was a birthday cake, so I went whole hog and made a big batch of thick lemon buttercream frosting. I followed this Sally’s Baking Addiction recipe (it’s just a basic buttercream recipe, made with heavy cream, plus fresh lemon juice and lemon zest), and that, too, turned out lovely, very rich and lemony, and a pleasant pale yellow (more so than it looks in the photo below). Here I have just tossed a handful of lemon zest on top. 

Then I got the brilliant idea to candy some lemon slices for garnishes. I have candied lemon peel before, for lemon meringue pie, but I wanted something a little more flashy, so I bought a bunch of hard lemon candies, smashed them with the marble rolling pin I got at the dump

and — okay, here is where I went astray. 

First I sliced up some lemons and laid them on a pan on parchment paper. My first mistake is I should have laid them on paper towel, or something absorbent, because lemons do weep. My second mistake is that I smashed the candies and then decided I would melt them in the microwave and pour the melted candy over the lemon slices. This . . . kind of worked. 

But the candy started sort of boiling before it was completely melted all the way through, and I was afraid of ruining it, so I didn’t have a lot to work with. 

What I should have done, maybe, was sprinkle the crushed candy bits over the lemon slices and put the pan in the oven to melt it all together that way. I think. You can see that I also didn’t take out the seeds. I remember making the decision not to do this, and telling myself it would be more authentic or something, but obviously I just didn’t feel like picking the seeds out. 

Anyway, I ended up with more or less candied lemon slices that were a tiny bit floppier than I would have liked, and a little bit weepy. As someone who got a little bit weepy over a Gary Larson cartoon yesterday, I really cannot judge the lemons for this. 

Then I watched my ten millionth video on how to frost a cake, frosted the cake, loused it up completely like I always do, and decorated it with sort-of candied lemon slices, marigolds (which are edible), and some candied ginger slices. I also threw on some candy squiggles that I had the foresight to make, once I realized that the candy was going to end up squiggly whether I wanted it to or not. And it turned out kind of pretty!

Weird, but pretty. The candy squiggles give it a bit of a doctor’s signature look, which I always think is nice. And see, you can see how the lemons are weeping.

There there, lemons. 

Actually, I think it’s the lemon candy that’s weeping. It’s too bright to be lemon juice. I don’t know. Well, the cake itself was good. Moist and dense, but still tender, and not gummy.

The lemon frosting was maybe a little too sweet, but that’s buttercream for you. A successful cake overall, I thought. 

MONDAY
Pasta with meat sauce

Damien was still away, so I reverted to an old kid-friendly meal: twisty pasta with jarred spaghetti sauce and ground beef. I did fry up a chopped onion, but I think that’s as far as I went with the seasoning. And wow, was it bland. I used to cook like this all the time.

TUESDAY
Pizza

Tuesday was a little experiment: I made just three pizzas, to see if it would be enough. In our heyday, I would make six extra-large pizzas, and there would only be scanty leftovers. As the family shifts and the birdies fly the next, I keep decreasing how many pizzas I make, and this week I had to acknowledge that, when I make four pizzas, there are leftovers hanging around all week long. So I made three, and there were three or four pieces left after everyone ate. This does not sit right, but the data is in. 

Here is a pie chart demonstrating how much pizza our family ate:

Tee hee. (Then we ate the rest of it.)

WEDNESDAY
Fried chicken, mashed potatoes, biscuits

Last week, while frying chicken for the chicken biryani, I thought to myself that I really ought to try frying chicken for a main course again, because it was surprisingly simple and easy, and why not? 

So, the answer to this question is: Frying up six or seven pieces of chicken to go in a larger dish later in the day is one thing. Frying up 24 pieces of chicken while everyone hungrily waits for dinner on a school night is quite another. It was not simple! It was not easy! And also I forgot that only one of the big burners on the stove works properly, and the other one just stays on high and burns everything, and the other two are tiny and useless. So, that’s why not. 

I don’t have regrets, though. But I’m starting much earlier in the day, next time. I more or less followed this recipe, except that I dredged the milk-soaked chicken in regular flour seasoned with salt, pepper, garlic powder, and paprika. I have to admit, it was frrrrrreaking delicious. 

I over cooked it somewhat, so the outside wasn’t exactly beautiful, but it was tasty as heck, the meat was juicy, and all the kids said it was great and I should make it again. So that’s a win! Here’s my unbeautiful but tasty plate:

As you can see, I also made garlic mashed potatoes that were kind of not great. They were very small potatoes and I was rushing, so I decided not to peel them, which works okay if you are going to mash them very thoroughly, which I did not. Oh well. I make mashed potatoes infrequently enough that the kids consider them a treat and were happy to have them. Here’s the recipe, if you want to do it right:

Jump to Recipe

I also made a few dozen biscuits that turned out pretty well.

I have a reliable biscuit recipe that calls for cream of tartar and egg, and the biscuits come out rich and fluffy, with a fragile, buttery crust.

Jump to Recipe

Overall a popular meal. Gravy would have been great, but I just ran out of time. I also wished I had some sauteed spinach, but again, time. 

THURSDAY
Leftover fried chicken, fries, corn

I was planning (well, “planning”) Greek chicken something something yogurt sauce I dunno, but there was a lot of fried chicken left over, so we just picked up some frozen fries, heated up some frozen corn, and had chicken again. 

You can see that the coating adhered nicely, even unto the second day, so I’ll definitely stick with this recipe next time. Maybe even make some gravy.

FRIDAY
Quesadillas, chips, salsa

And then, like I said, apparently it is Friday! At least that’s what it says here. And now I’m headed to the windowsill. 

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Garlic parmesan mashed potatoes

Ingredients

  • 5-6 lbs potatoes
  • 8-10 cloves garlic, peeled and smashed
  • 8 Tbsp butter
  • 1-1/2 cups milk
  • 8 oz grated parmesan
  • salt and pepper

Instructions

  1. Peel the potatoes and put them in a pot. Cover the with water. Add a bit of salt and the smashed garlic cloves.

  2. Cover and bring to a boil, then simmer with lid loosely on until the potatoes are tender, about 25 minutes.

  3. Drain the water out of the pot. Add the butter and milk and mash well.

  4. Add the parmesan and salt and pepper to taste and stir until combined.

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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.