No, literally. The cashier at Aldi had a dream about me. (I turn up there three times a week, each time with a different child, and I fill two carts on Saturdays.) This is what happens when you come to Represent Something to strangers. I told her I would try to behave myself next time I haunted her subconscious, and then I gathered up my cut rate hummus and sauntered away. Then I came back to get my quarter.
Muffaletta sandwiches, fries
Muffaletta sandwiches are something I’ve wanted to try forever. And very good they were, muffaletta sandwiches! I guess this sandwich originates from the Italian quarter of New Orleans or something (how many quarters does that place have, anyway), and “muffaletta” can refer either to the special bread, or to the sandwich itself.
Our version was made of ciabatta rolls with olive salad, sweet capicola, prosciutto, ham, and provolone. The olive salad was made of a jar each of green and black olives, about a quarter of a cup of capers, and a jar of giardiniera salad (pickled carrots, hot peppers, cauliflower, and little onions), drained and chopped up together.
I wish I had gotten a pic of just the olive salad, because it was awfully festive-looking.
You’re supposed to toast the bread, or wrap the sandwich in foil and bake the whole thing, but we were starving, so we just wolfed it down.
It was a little pricey because I went to an Actual Deli for the meat, but a nice treat. I also think recipe pages are a little bit insane when they show how much meat goes on a sandwich. It’s always, like, seven-and-a-half solid inches of ham, and then you start in with the cheese. I like sandwiches, but I like having the use of my legs after dinner, too.
Lasagna, garlic bread, salad, ice cream cake
Birthday! Our newest ten-year-old requested meatless lasagna. Lasagna is my least favorite thing to make. It’s just such a pain in the neck, and I burn my fingers and wreck the whole kitchen. But it was good, if sloppy and soupy. I just used the basic recipe on the side of the noodle box.
I added basil from the garden to the ricotta for the very first harvest this year. Our growing season is so ridiculously short, and it’s been a very cool summer, so there’s not much to show. Also, string beans don’t scream and hang onto my pants legs, so I tend to forget I have a garden.
Not that you asked, but we have tomatoes, basil, cabbage, jalapeno, eggplant, string beans, rainbow carrots, pumpkins, and broccoli. And a lot of weeds. And not enough watering. Thank goodness for rain.
My window boxes turned out a little scruffy this year, too.
That hemp liner looks like I feel. Aieeee!
But check out these weird tomatoes! They’re supposed to be dark like that.
They’re less blurry in real life. Anyway, no varmints have been eating the garden this year, except for bugs. I made a fence out of an upside-down trampoline frame (we had an extra, okay? I don’t want to talk about it), chicken wire, and some zip ties. Woodchucks are supposed to be able to dig under fences, but I guess ours isn’t that ambitious.
English muffin pizzas
Wherever I was, I wasn’t home for supper. One of the kids made pizzas. There were two (as in two halves) left over when I got back, so I inhaled them, and then I ate all the leftover ice cream. And justice was restored to the world.
Pulled pork, risotto, peas
It was murderously hot and humid, so I set the slow cooker to work making pulled pork in the steambath kitchen, and brought the Instant Pot (affiliate link) into the air conditioned dining room to make the risotto. The peas, we just ate frozen, which my kids prefer.
The pulled pork had a good flavor, but I started it too late, so it was kind of tough. I put a half pork loin into the pot with a can of beer, plenty of salt, pepper, and chili powder, about six sliced garlic cloves, and a quartered onion. It tasted as good as it smelled, which is not always a given!
I used this recipe for the risotto, minus the squash. I tripled it and lost track of how many cups of broth, so it was a little dry, but still tasty. Not a meal worth taking a picture of, though.
Roasted kielbasa, cabbage, and potato with mustard vinaigrette
A very fine summer meal, great with cheap beer, magnificent after going for a run in the evening, swimming in the pond in the rain with your husband, and then eating a late dinner while watching TV. It’s like Platonic ideal of a hot dog with sauerkraut and fries. I used three packages of kielbasa (I think they are 14 oz. each), about six pounds of small potatoes, and a large cabbage, and I made a quadruple recipe of the dressing.
The color’s off in this picture. It’s prettier in real life, and looks less like an illustration from a cheap textbook covering the post-war years of Cabbagopolis.
Here’s the recipe from Budget Bytes. Again I say unto you: measure your oven and buy yourself the biggest pans that will fit. (I got two 15×21″ aluminum pans like these [affiliate link], and they make my life better several times a week. You’ll be amazed at how much easier it is to cook for a crowd when you can just lay it all out there.)
Look, garlic bread for twelve on a single pan:
Or, as I see it, almost enough garlic bread for me.
Chicken burgers, chips
I had string beans, but they went bad. Soon, soon, we will have string beans from the garden! Well, in a few weeks. Stupid slow garden.
Day trip! We’re headed out and will probably grab pizza somewhere.
Oh, Amazon announcement! I now have Amazon Associate accounts that will work for Canada and the UK!
For Canada: Amazon.ca
and for the UK: Amazon.co.uk.
I’d be so grateful if you’d bookmark these pages and use them anytime you shop on Amazon. This makes up a significant part of our income. Thank you!