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And then it was Friday. Here’s what we had this week:
Chicken enchilada and chips
Well, these were horrible. It was one of those meals where you start out with non-optimal ingredients, then get started late, then have a brilliant idea to cook it in a new way which will surely save time, then realize that it takes way longer than usual, and also doesn’t taste good, and then you finish cooking it in the microwave and throw it together in a panic, burning your fingers and cursing your own thickheadedness. And there really wasn’t enough cheese. Cheese!
For people with normal heads, I recommend Pioneer Woman’s recipe.
About seven hours later, I drew out the meat, and it was so tender, it fell right apart. It took me maybe five minutes to shred up the rest with a couple of forks, just like the recipe says.
[img attachment=”124367″ align=”aligncenter” size=”medium” alt=”pulled-pork-with-forks” /]
Delicious. Didn’t need barbeque sauce. It was more of a slow, gathering burn than an explosive spiciness, and that was good.
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We ate in on sandwiches, with cole slaw and onion rings (frozen).
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In this photo, Irene is shown wearing her Rotten Ralph ear. There used to be two ears, but one fell off, so now she just wears the one ear in the middle of her head.
The caramel apples, I was perversely happy to discover, didn’t taste any better than the easy cheater kind that take three minutes to throw together.
We ended up with tons of leftover caramel, so I spread some graham crackers on a tray and poured the caramel over that. It tasted like exactly what it was. They certainly ate it.
A few cans of diced tomatoes (and the juice)
Beef broth (actually a few bouillon cubes and water)
Red wineI set it to low and let it cook all day.
We got home late and I couldn’t find the little pouch of barley, so I used the little pouch of quinoa and bulgur I’ve been avoiding. Cooked it in the microwave and threw that in the soup right before serving. Barley is better.I’m on the fence about this. I normally make this soup by frying up the meat and veggies first, and then throwing in everything else and letting it simmer all day. The Crock Pot took a little bit of the chomp out of stuff, which made it less interesting; but it was still good.
We also had biscuits, with the help of the four-year-old. The biscuit recipe in my otherwise-beloved Fannie Farmer is the one that always disappoints me, so I thought I’d look around for a new recipe. I came across the New York Times all-purpose biscuit recipe, which instantly provoked me by calling for “5 tablespoons cold, unsalted butter, preferably European style.” I suppose that means butter with hairy armpits, that lets the kids stay up late. Humph. I used non-preferable American butter, and ignored most of the rest of the recipe anyway. Two stars, New York Times. How dare you. How dare you.
Chicken nuggets, rice, peas
Boy, do I not remember Tuesday.
Hamburgers and chips
Wednesday I was in Springfield, MA, to address a Legatus group. For dinner, I had a gin and tonic, bacon-wrapped scallops, risotto balls, salmon, fresh rolls, and I forget what else. I declined the chocolate mousse with fresh strawberries. It’s rough, I tells ya.
Lovely people, wonderful evening. Back-a-home, my main lovely people had hamburgers and chips.
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I’m going to assume from this photo missive that I forgot to buy ketchup this week:
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Sorry, home people!
Pizza and carrots and dip
Thursday I was in Hartford, CT, to address another Legatus group. I had salmon again, because I really like salmon (this time in a savory cream sauce), but the pineapple pork tenderloin almost made me question my allegiance. Also the Wompanaoc signature salad, which has walnuts, cranberries, red onions, and I don’t know what-all. More lovely people and another wonderful evening. Pizza back home.
PastaI had a splendid lunch with Peter Wolfgang of the Family Institute of Connecticut, who also invited some Facebook friends Kate and Aaron King and Evan Cogswell. We ordered in from a Jewish deli nearby, and feasted on pastrami sandwiches, a variety of snappy dill pickles, potato salad, chips, and o my heart (and I mean that both in a sentimental and in a medical way): potato knishes. Then I got back on the train and away I went.
Full disclosure: As I write, I’m still on a train, and it’s running a little late. They say that trains can make up lost time during the journey (see: trains are magic), but at this point, dinner is largely a figment of my imagination.
However, I have two leftover knishes in my purse, so I am all set.
Well, what did you have? I can only hope that, given the chance, you chose the salmon.