Happy Friday! This was not an illustrious week for us, food-wise, or really in any way, but at least it’s Friday.
FRIDAY
Ice cream, then tuna noodle
Friday we did go see the Bellows Falls petroglyphs in the late afternoon, as planned. I’m more skeptical than I was that they are really ancient — at very least, I’m quite sure they’ve been touched up by more modern hands — but they’re still mysterious and beautiful, and we had a great time.
Irene, as usual, discovered a more direct route, while Benny, Corrie, Damien, and I wandered around and ended up having to scramble up a ridiculously steep rock face to see the glyphs.

We hung out for a while and enjoyed being there and seeing stuff. Benny did briefly make her Blue Steel face, but I am not authorized to share it, so instead here is us looking normal on the rocks.

Then the first group also found an easier route back up to the road, while Damien, Corrie, and I uhhhhh kind of almost died trying to force our way through a more direct path.
We all earned some ice cream, so we stopped at Dari Joy, then made our way back and had some tuna noodle or frozen pizza.
SATURDAY
Leftovers and taquitos
Saturday turned into the world’s longest shopping trip, and I forget why. I guess Benny needed clothes and Lucy needed to be picked up from work and I needed to go to confession, AND we needed food. Yeah, that’s what did it!
Leftover delite, plus taquitos. That night, I baked Lucy’s birthday cake so I could decorate it on Sunday.
SUNDAY
Grilled ham and cheese, chips; birthday cake
After Mass, I went on a spur-of-the-moment quest for a FREE SPINNING WHEEL.

I am not 100% sure if it’s an actual spinning wheel or a decorative replica. If it is real, it obviously has some pieces missing. But the wheel moves smoothly and it has been put together with care and without the use of metal hardware, so it’s a lovely piece regardless. This will be for Clara, so she can spin straw into gold, and/or donate it to the local theater troupe as a prop. Yay!
Then I made another batch of frozen coffee in the slushy machine. I think we have settled into a routine where Damien makes cappuccinos on Sundays through the winter, and I make coffee slushies on Sundays through the summer. This is called complementarity, and speaking of which, happy NFP awareness week to you. I am celebrating by not reading any of the articles where people daringly reveal the brand new information that NFP is HARD, because of CIRCUMSTANCES, and some people are simply brave and strong enough to choose a DIFFERENT PATH, and where is their TROPHY.
Anyway, on Sunday afternoon, fueled with plenty of caffeine and sugar, I finally got around to cutting Benny’s hair, which she’s been begging me to do. She claims this is her second ever haircut! I feel like that can’t possibly be true, but on the other hand, she sure had a lot of hair.

Turned out super cute, but am I allowed to take a picture, no I am not.
I also realized my cucumbers were languishing in their current position. Not getting enough water or light, and in constant danger of being smothered by galumphin’ pumpkins. So I dragged out that terrible bench I never got around to fixing, and now it’s a cucumber and dill bench, ta dah!

Lucy went to the beach with her friends for her birthday, and I decorated her cake, and then for supper, we had verily the worst grilled ham and cheese I’ve ever made. I don’t even know what happened. It was like one of those dreams where your hands don’t work and gravity is weird and everything keeps swooping around in front of you. It tasted okay, though.

And the cake turned out cute! Here is the pic she sent me for inspiration:

and here is the cake I made:

It’s not often that some aesthetic style you’re trying to imitate lines up perfectly with your skill level! She liked the cake, liked her presents, whew.
MONDAY
Burgers, corn, french fries, watermelon
Monday is a bit of a blur. Corrie made some banana bread, which she’s been doing a few times a week this summer. It’s honestly the best banana bread I’ve ever had. Nothing fancy, just fluffy and moist and sweet, with a nice buttery crust.

Here’s the recipe she uses:
Jump to RecipeOn Monday I went to Home Depot to buy sixteen bolts to replace the ones I installed on my clothesline, which are somehow a few inches too short, so the pipes are wobbly. I had put a sample bolt in my pocket so I would be able to compare it to the new ones, so I would definitely get the right size and not have to go to Home Depot again.
Then I changed pants, got to Home Depot, reached in my pocket, and sighed a big sigh.
A BIG SIGH.
However, while I was there, I got a sack of soil to firm up my gladioli, which had popped right out of the ground, and I also saw they had some non-poo lettuce for sale, so I snapped that up. They also had tomato plants for $1 each, and even though I swore of growing tomatoes long ago because it always just leads to heartache, I bought six of them, because, yanno, mother should I trust the government? (No.)
Got home and moved some basil around and got the lettuce in.

I didn’t quite have room for six tomato plants, so I dug up the rest of my garlic a little bit ahead of schedule, and it looked good and ready.

Certainly an improvement over last year’s garlic harvest, anyway!

I forced myself to do a little thinning on my carrots, but I know I didn’t do enough, oh well. I fed the tomatoes and made some quickie stakes for them. I had heard that you can trim suckers off your tomato plants and just stick them in the soil and they will turn into new tomato plants. So I did that, and they immediately died.

Then I checked the four shoots on my peach tree that I was trying to propagate by air layering, and they were all also all dead. I was mostly relieved, to be honest, because I got a 99 problems, but a dearth of peaches is not currently among them.
I guess we had hamburgers for supper. We’re still working our way through the frozen patties I got for July 4th. I hope I remember this when I’m shopping for next year’s party! I truly bought twice as much food as we needed, which is insane.
We also had corn, fries, and watermelon. Nice summer meal, but I’m REALLY looking forward to being able to eat the corn I grew!

Look: Tassels! We have tassels!
TUESDAY
Fire chicken, rice, roast string beans
Tuesday is “everybody has an appointment” day around here lately, so probably not the best day to try a new recipe. Definitely not the best day to try a new recipe that you don’t actually have, but which you need to buy a subscription to get, and then you get in a dumb little fight with someone about whether it’s morally worse to use AI to generate a recipe or to ask someone to give you a recipe that you haven’t paid for. The upshot is that I WINGED IT.
What I wanted to make was the Milk Street recipe for fire chicken where all you have to do is broil the chicken in the oven, then move the pan onto the stove top and keep cooking it until the sauce reduces. The technique is pretty self-explanatory, but I didn’t have the proportions for the ingredients. So I just kinda threw a bunch of spicy things into a pan with some boneless, skinless chicken thighs, then broiled it for a bit, and then cooked it on the stovetop for a bit, hoping it would get thick and sticky, which it did not.

Yes I crowded the pan. Of course I crowded the pan. I also burned it a little bit, which kind of aeorsolized the gochujang, which is not a thing you want to do unless you enjoy coughing.
I made a pot of rice and briefly considered making tempura string beans, but most of the kids said they wouldn’t eat that, and my will to live was ebbing away anyway. So I roasted them with some sesame oil, salt, and garlic powder, and threw some sliced almonds in there.

And it was not very good! The chicken was okay, and the string beans were pretty bleh.

I did not ruin the rice, hooray! And that was supper. Cough cough cough.
WEDNESDAY
Pork fried rice, potstickers
Wednesday I actually got a fair amount of writing done, and then Damien, Sohpia and I went to see The Odyssey in the afternoon. I reviewed it here.
Before I left, I prepped a bunch of stuff so I could make fried rice when I got home. I chopped up leftover string beans and some zucchini and red onion and minced up a bunch of garlic and onion, and I found a bag of frozen pork, already cooked and chopped, in the freezer. I even pre-scrambled four eggs. Packed up everything in handy little mise en place dishes, covered them, and stuck it all in the fridge.
That was a LONG movie, and then we had to stand in the parking lot and complain about it for a while, and then we had to get Corrie, whom we had dropped off at the library; so it was already after 7:00 when we got home. Turns out I forgot to tell the kids at home what the plan was, at all, so they were all in the kitchen hungrily yelling at each other, and Irene (remember what I said about Irene always finding the direct route) was grimly heating up some rice. It turns out they all thought (a) I was expecting them to make supper and (b) fried rice tastes like that because the flavors from the meat sort of seep into it, and you don’t have to add anything for a sauce.
Here is my actual recipe for fried rice:
Jump to Recipeand my technique is to lightly cook the garlic and onion, then add the vegetables, then the meat, then brown sugar and let that bubble and brown for a bit, then add the rice, and then finish it with soy sauce, fish sauce, and oyster sauce. My technique is not to dump everything in a pan and then stand there yelling.
To be fair, it is entirely my fault for not communicating better, or at all, but I was a little distraught to have a pan full of hot, oily rice, raw garlic, ginger, and onion, and cold meat, plus cold vegetables that another sister had forcibly added to the pan despite the resistance of siblings.
So I did what any idiot would do: I told everyone to go away, then dumped a bunch of brown sugar on top of all of it, and heated it up, then shook some oyster sauce over it, and kept stirring. I thought it was working, too, until, as I sttirred, I started to hear a distinct clanking noise. Yes, there is was again: My fried rice was clanking.
And that is how I made fried rice candy. The sugar did melt a little bit, but then quickly crystallized into savory little chunks, and these got distributed all through the rice, and picked up some garlic and onion as they went. And I have to admit, the flavor of the meat sort of seeped into it!
I fished out as many clumps as I could find, and yes, I ate them. I was so hungry! Then I quickly boiled some frozen pot stickers, threw it all on the table, and ran away with my plate of food.

The kids did ask later what those rocks were in the rice, and I told them it was a lucky prize, and they didn’t ask any more questions. And that was supper!
Honest to goodness, it was not the worst fried rice I’ve ever had. I was hungry, though.
THURSDAY
Ground beef doner kebabs, pita, yogurt sauce, tomatoes
Thursday was a bunch more writing. Moe was making supper, and we had some fairly elaborate plans, but you know, the cucumbers went bad, the herbs might have parasites, we ran out of time to make pita, and it turns out I didn’t super duper follow a recipe last time I made ground beef doner kebabs, and Moe was willing to do his best, but he’s never even seen doner kebabs, so it would be hard to fake it. So I tossed this recipe at him and told him to just skip the vegetable part, so he did it and also ran to the store for pita, and we had yogurt sauce and sliced tomatoes, and it was delicious.

I am once again urging you to try the ground beef doner kebab thing, if you haven’t yet. It’s so easy and delicious.
We watched The Sheep Detectives that evening, and it was entertaining and amusing. I’m not a huge fan of let’s get kids to confront death when they don’t want to stories, but this was sufficiently warm and reassuring that they pulled it off. They did make a few irreverent jokes about God, but it’s not a huge feature of the story, and it does sort of balance it out with a plot point where the church saves babies in danger, and a priest humbly acknowledges that, because he took advantage of someone vulnerable, he considers himself “a bad shepherd.” It was a little scary in parts, with the sheep being approached in the dark by frightening animals, and then being chased by dogs, but overall it was wholesome and well-crafted, with themes of self-sacrifice and devotion, and protecting the vulnerable and the outcast. It was a decent mystery, too, and I was surprised when the murderer was revealed. No deep thoughts, I just liked it well enough! The dialogue was better than The Odyssey. Which isn’t saying much.
FRIDAY
Quesadillas, tortilla chips, watermelon
Corrie just showed me the eggplants are finally growing!

Little cuties.
We have yet another appointment to get to today. We have an ailing duck living in the laundry room. We have plans for Opera Nite and a day at the ocean coming up. And I hope we have tortillas, because we’re supposed to have quesadillas for supper. Wish someone were in charge of planning meals and buying the necessary food items, OH WELL.

Banana bread or muffins
adapted from Quick Breads, Soups & Stews by Mary Gubser
Ingredients
- 2 cups flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup butter
- 1 cup sugar
- 3 eggs
- 3 ripe bananas, mashed well
- 1/2 cup chopped nuts optional
Instructions
-
Preheat oven to 375.
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In one bowl, sift flour, baking soda, and salt together.
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In a mixing bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well in between. Add mashed bananas and mix well.
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Gradually add the dry ingredients and blend well. If you're adding nuts, fold them in.
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Grease 12 muffin tins or a loaf pan and pour the batter in.
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Bake 20 minutes or longer, until the top is slightly browned.

Basic stir fried rice
This is a very loose recipe, because you can change the ingredients and proportions however you like
Ingredients
- cooked rice
- sesame oil (or plain cooking oil)
- fresh garlic and ginger, minced
- vegetables, diced or shredded (onion, scallion, peas, bok choy, carrots, sugar snap peas, cabbage, etc.)
- brown sugar
- raw or cooked shrimp, or raw or cooked meat (pork, ham, chicken), diced
- soy sauce
- oyster sauce
- fish sauce
- eggs
Instructions
-
In a very large pan, heat up a little oil and sauté the ginger and garlic for a few minutes. If you are using raw meat, season it with garlic powder and ginger powder and a little soy sauce, add it to the pan, and cook it through. If you are using shrimp, just throw it in the pan and cook it.
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Add in the chopped vegetables and continue cooking until they are cooked through. If you are using cooked meat, add it now.
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Add the brown sugar and cook, stirring, until the brown sugar is bubbly and darkened.
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Add in the cooked rice and stir until everything is combined.
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Add in a lot of oyster sauce, a medium amount of soy sauce, and a little fish sauce, and stir to combine completely.
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In a separate pan, scramble the eggs and stir them in. (Some people scramble the eggs directly into the rest of the rice, but I find it difficult to cook the eggs completely this way.)
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If you are using cooked shrimp, add it at the end and just heat it through.
























































































































