Sad story, short version: I was sitting in the bathroom, half-watching Corrie paddle around in the tub, half-writing something or other. Enter the kitten, who strolls in placidly, sniffs at my feet, checks out a little toothpaste smear on the cabinet, and then propels himself into my lap with the force of a rocket and anchors himself to my thigh with his claws. I jumped up, knocked over my seltzer, and killed my laptop dead dead dead.
I tried putting it in rice for 48 hours. No dice. Maybe I should have put it in dice.
Here is the kitten, by the way. I KNOW. He’s very cute.
“Please, please, master, don’t make me into pie! I’ll be ever so good!”
We’ll see, cat. We’ll see.
We’re working on getting a replacement computer. We have probably fourteen internet-enabled devices in this house, but I can’t get any of them to work well with WordPress or uploading images, and the hilarious podcast we recorded, using a new program on my husband’s notebook? It turned out it wasn’t recording. I’m setting up as much as I can on the weekend, and hoping it won’t be long before I get a replacement.
But food still fooded! Here is what we ate last week:
I think we probably had pizza. This was so, so long ago. I made my first and last gorgon cake
and magically transformed the dining room into ancient Macedonia by . . . tacking some leaves up.
Look, it was short notice. It definitely looked different from how it usually looks.
I forgot to buy limes, and I did buy cilantro, but I forgot to serve it. Oh well. Batter fried fish fillets on flour tortillas with salsa, sour cream, shredded cabbage, and sliced avocado. Still quite good.
Italian Food in the Middle of October Day!
Suppli, pork ragù with fettucine, bruschetta with basil, tomatoes, and provolone, and many kinds of olives; garlic bread, pears with prosciutto, and cannoli with shaved chocolate and cherries, and lemon ices.
We briefly considered salad, but only briefly.
My husband used the fabulous Deadspin recipe for pork ragù.
This has milk in it, not tons of tomato, surprising carrots, and a kind of meaty fluffiness that you really have to experience to understand.
Here is my suppli recipe, which I have updated to include information on how many suppli you will actually end up with. I made thirty suppli the size of goose eggs, and we froze a dozen of them.
If our family keeps shrinking like this, we won’t even be able to drain an entire lake dry by each taking one little lap of water with our little pink tongues. Mew mew!
Well, they turned out quite lovely. I didn’t crowd them in the pot or rush to take them out, so they held their shape. Refrigerating the risotto is vital.
Nice and melty on the inside? This is why they’re sometimes called “suppli al telefono”: because the cheese looks like telephone wires.
I have been to Italy, and their telephone wires look very much like that.
I didn’t even try to find empty cannoli shells this year. I got some of those anise pizzelle waffle cookies and topped them with cheese filling, then shaved chocolate and a maraschino cherry. I used about 32 oz. of whole fat ricotta cheese, maybe 3/4 cup of powdered sugar, and a tablespoon or more of vanilla extract. You don’t want it too sweet.
Well, the food was fantastic. As you may have noticed, the photos get worse as the food gets better. So we’ll close with a day-after shot of the cat eating the cannoli my husband was saving for later.
And that’s how it goes.
Hot dogs? I think?
I think I put blue cheese and buffalo sauce on mine. I can never decide if it’s pretentious to write “bleu cheese” instead of “blue cheese,” so I alternate.
Meatloaf, roast red potatoes, salad
I used dear old Fannie Farmer’s meatloaf recipe, and then vandalized the loaves with a lot of ketchup. Nobody wants to admit that they like eating chewy, hot ketchup varnish, but they do, they do.
I put things in the potatoes. Come on, you know how to make potatoes. Oil and spices, hot. Kinda burnt, oh well.
Cuban sandwiches, cheez puffs
They lost the valve to my Instant Pot again, so I was reduced to cooking the pork in the oven like an animal. I forgot to get some of that nice Mojo marinade, too, so I just put some frickin spices on it and put in a shallow pan, fat up, at 425 for maybe 35 minutes.
Then I ate all the fat. You think this is disgusting, and I’m not saying it wasn’t, but it was also crisp, golden, savory, and sizzling, and some people’s destinies look like that.
I had some amazing sourdough bread from Aldi, and made ten enormous sandwiches with mustard, Swiss cheese top and bottom, sliced pork (I cooked it in the morning, then sliced and heated it in the microwave in the evening), sliced ham, and sliced pickles.This is one of those sandwiches that you lean into while cooking it, as well as while eating it. I put them in the oven for a bit to make sure the cheese was all melted.
Spicy pork with vegetables and rice
I had a little gochujang in the house, so I mixed it up with the other stuff I happened to have, which was a little soy sauce, a little sugar, and a lot of maple syrup. And garlic, of course. I will let myself run out of arms and legs before I run out of garlic.
I cut the pork into little nuggets and let it marinate all day, then cooked it up in a shallow pan with the sauce. I heated up frozen veg in the microwave and added that to the meat, and served it over rice. I don’t know why I’m explaining all this. You cook the thing. You eat the thing. It was fine.
Penne with jarred sauce
My husband came home late and lightly sauteed the cooked penne in a pan with olive oil and minced garlic, and added just a tiny bit of sauce, and it looked fantastic. Gonna try it that way next time.
SO ANYWAY, now I have to give this computer back to my husband, who selfishly wants to take it to work with him, the swine. If you were a little bit on the fence about maybe you should or shouldn’t make a pledge to support my site, this would be a great time to YES YOU SHOULD. Or you could use my Amazon links! Or you could come over and kidnap this cat before he gets made into pie.
4 thoughts on “What’s for supper? Vol. 103: Kitten pie, Mr. Tweedy”
I have a confession to make: your menus make me very covetous, because I see spicy and delicious things that I know my family would never, ever eat. As it is, tonight I made a delicious cottage pie (it’s cottage pie if it’s beef, shepherd’s pie if it’s lamb, yanno), and I had to dig out leftover lasagna for one kid, who claims ground beef is like poison to him–actually, he says this about most meat products except for bacon and hot dogs–and a hot dog for the six year old, who at least was appreciative about the whack-in-the-can biscuits. So I read your posts, and I drool a little, and go back to my boring (to me) menu plan. Can’t even make Mexican food, but occasionally I can slip Spanish rice by them.
Your bleu/blue cheese dilemma is how I feel about saying “provolone” – do I pronounce the “e” because it’s Italian, or not? Am I just stuck with choosing between ignorant and pretentious?
Whenever I hear ‘provolone’ pronounced with the e I hear it in the voice of Tim Curry for some reason…
Just so you never have to wonder again, yes, it is indeed pretentious to write “bleu cheese.” Ditto writing “creme” when you mean “cream” – as in “creme donuts.” The reason is extremely simple: you aren’t speaking French, and you don’t say “bleu” anyway, nor “creme.” This tic is one of the Americanisms that makes the rest of us anglophones cringe and stereotype Americans as dumb cretins – perhaps unfairly, but still, it’s a fact. (Oh, and same goes for “EZ” and “lite” by the way.)