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What’s for supper? Vol. 287: In which I mislead my children about the Irish

Rather pretty photos this week! I love being able to eat dinner while the sun is up, but a close second is being able to take food photos while the sun is up. 

Here’s what we cooked this week: 

SATURDAY
Italian sandwiches, fries

Wow, Saturday seems like a long time ago. I think we had various salamis, capicola, prosciutto (Aldi prosciutto. We’re not millionaires) and provolone, with some red pesto. Looks like I was too hungry to take a photo. 

 

SUNDAY
Ina Garten’s roast chicken and vegetables

Damien made this gorgeous chicken that is absolutely packed with flavor and looks like the true feast it is.

The chicken is stuffed with lemon halves, entire heads of garlic, and sprigs of thyme,

and then you have beautiful heaps of roasted, caramelized carrots, onions, and fennel. Damien also added ten sliced potatoes.

Very moist and scrumptious. I just sat there eating fennel and carrots like a complete vegetable goblin. 

MONDAY
Chicken burgers, chips, crispy shredded Brussels sprouts

Shredded Brussels sprouts is a new-to-us thing. I preheated the oven to 425, cut the stems off two pounds of Brussels sprouts, and sliced them thinly with the food processor, then spread them in a thin layer on two large parchment paper-covered pans with olive oil, honey, salt, and lots of red pepper flakes, and chopped walnuts.

Then I forgot about them and parts of them burned a little, so I switched pans and stirred them up a bit and cooked them a bit more, and they turned out . . . pretty good.

I was hoping for something a little more crunchy, and this didn’t quite get there, but reminded me a little bit of coleslaw. Probably if I had spread it out more thinly, they would have gotten more crisp. Damien thought it was great as it was, and I did like the flavor a lot. Nice to have something new for a side dish, and I can imagine tons of variations in what you add to the Brussels sprouts. It’s also a great way to stretch a small amount of vegetables. I can imagine adding in carrots. 

TUESDAY
Mexican beef bowls 

Kind of an inelegant photo, but a very tasty meal. 

One kid said, “Wow, I never tried this food before. I just assumed it was gross. But it’s delicious!” What do you know about that. Wait till you find out I was right about everything else, too. 

There wasn’t a ton of meat, so I wanted to make sure there were plenty of other good toppings. Namely, yummy beans. I made them in the instant pot, and I thought they were quite toothsome. 

Jump to Recipe

I also sautéed up a bunch of sweet pepper and put out sour cream, shredded cheese, cilantro, scallions, and skillet roasted (skillet roasted? Is that a thing) corn with Taijin seasoning, some corn chips, and a big pot of white rice. I forgot to put out the lime. wedges. The star of this meal is the wonderful gravy from the meat, and the star of the gravy is Worcestershire sauce, which I love even more now that I know it has tamarind in it.

Very rich and piquant meal. 

Jump to Recipe

WEDNESDAY
Cumin chicken with chickpeas, onion salad, homemade pita

Last time I made pita bread, I complained about what a huge amount of work it was. I think that was mostly due to the newness of the recipe (I have massive baking anxiety, and every step feels monumental), and the fact that I quadrupled it. I gathered up my courage and tried this recipe again, and it was actually very simple. You just stir up the dough and knead it well, let it rise once,

divide it, roll the pieces into rounds,

and slap them in a hot oven for threeish minutes, and hope they puff.

It takes a long time if you are making 32 of them and can only fit three on a pan, but there are far less pleasant ways to spend a morning than rolling and baking 32 pieces of pita bread. 

I did try pan frying one, and it turned out so flat and rubbery, I went back to the oven method, which was working well enough. While I was complaining about it, I apparently triggered a smart speaker command, so the next three-minute alarm that went off wasn’t just a chime; it was a perky woman’s voice saying “Three minutes the last one fried in the pan turned out really rubbery!” NOBODY ASKED YOU, PERKY KITCHEN ROBOT. 

Anyway, everybody liked the pita. Next time I will bake them right before supper, because they are divine when they are piping hot; but even several hours old, they were still nice. (The same child who was amazed the Mexican beef wasn’t disgusting complimented me on the pita, saying he loved how tough and chewy it was. I did not murder said child, because soon enough he will be eating his own cooking, and then we’ll all see what’s tough.)

The whole meal was so good.

 

The cumin chicken is super easy. You stir up a simple yogurt marinade for the chicken in the morning (I used thighs and drumsticks), and then about an hour before dinner, spread some seasoned chickpeas in a pan, nestle your chicken in it, maybe throw some onions on top, and shove it in the oven. 

The skin on this chicken is so great. The meat turns out really tender, but the best part is the skin, and it takes zero skill. 

Jump to Recipe

Also, Clara was juicing lemons for some reason, so she had some freshly-squeezed juice to spare for the onion salad, and wow, I forgot what a difference it makes over bottled.

It’s just red onions, lemon juice, chopped cilantro, and some salt and pepper, but it’s so bright and fresh, it’s really wonderful with the earthy flavors of the cumin in the chickpeas and chicken.  

Make a nice bowl of garlicky yogurt sauce,

Jump to Recipe

and it’s a perfectly balanced plate of flavors. Cool, bright, sharp, earthy, and then the sour-floury pita brings it all together.

Lovely. 

THURSDAY
Irish breakfast

Damien heroically took the three middle girls into Boston on the evening of St. Patrick’s day to see Conan Gray. They ate at one of Guy Fieri’s restaurant because if there’s one thing those kids can do, it’s commit to the bit. 

We at home continued our tradition of acknowledging we don’t really like corned beef, and we had what may or may not be an authentic Irish breakfast instead. The Irish sausage wasn’t too popular last year, so we skipped that and had bacon, thick sourdough toast, roast potatoes, fried mushrooms, baked beans, roasted tomatoes, and eggs fried in bacon grease. 

This meal gave the kids the impression that the Irish eat very well indeed. Oops.

I had some trouble getting so many different things hot at the same time, so I fudged it a bit, and the mushrooms (mushrooms, parsley, salt, bacon fat) started out well

but got a bit overcooked, and then I decided to broil the tomatoes in the oven

and long before they got any kind of char, they really collapsed. I don’t know if there’s another method of cooking sliced tomatoes so they don’t fall apart, or if that’s just how it be. They were good, just surprisingly fragile, kind of like the Ir–I’m sorry, somebody was shouting and I lost track of what I was saying. 

I’ll let this hero round out the day for us all.  

FRIDAY
Vietnamese garlic noodles

Gonna try this simple recipe from the NYT, which says it’s a San Francisco dish. Butter, lots of garlic, oyster sauce, soy sauce, spaghetti, parmesan, and scallions. How often does the NYT run a recipe using ingredients you already have! I’ll let you know how it turns out. Garlicky, I’m guessing. 

And we have St. Joseph’s day coming right up tomorrow! Although we’ll probably celebrate on Sunday, just because Saturday is always so crazy-go-nuts. Thinking of an antipasto of pickled vegetables and cheeses and cured meats,

suppli (maybe made by Lucy, since they turned out so well last time),

spaghetti and meatballs (probably made by Damien),

and Clara may make zeppole, which is the traditional St. Joseph’s Day dessert, and which I mangled pretty severely when I tried.

I would like to try pannacotta with fruit (haven’t settled on a recipe yet), just so the kitchen doesn’t forget whose kitchen it is. We just finished The Great British Baking Show and a lot of Giuseppe’s recipes seemed highly desirable to me. But that is a lot of cooks in a small kitchen, so I think today we’ll plan out who makes what when. 

This is also a lot of tasty food for the middle of Lent, but St. Joseph has been mucho helpful for our family and the least we can do for him is eat a lot. Just like the Irish. 

Print

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."

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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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Yogurt sauce

Ingredients

  • 32 oz full fat Greek yogurt
  • 5 cloves garlic, crushed
  • 1/4 cup lemon juice
  • 3 Tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp pepper
  • fresh parsley or dill, chopped (optional)

Instructions

  1. Mix all ingredients together. Use for spreading on grilled meats, dipping pita or vegetables, etc. 

5 from 1 vote
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Cumin chicken thighs with chickpeas in yogurt sauce

A one-pan dish, but you won't want to skip the sides. Make with red onions and cilantro in lemon juice, pita bread and yogurt sauce, and pomegranates, grapes, or maybe fried eggplant. 

Ingredients

  • 18 chicken thighs
  • 32 oz full fat yogurt, preferably Greek
  • 4 Tbsp lemon juice
  • 3 Tbsp cumin, divided
  • 4-6 cans chickpeas
  • olive oil
  • salt and pepper
  • 2 red onions, sliced thinly

For garnishes:

  • 2 red onions sliced thinly
  • lemon juice
  • salt and pepper
  • a bunch fresh cilantro, chopped
  • 32 oz Greek yogurt for dipping sauce
  • 3 cloves garlic, minced or crushed

Instructions

  1. Make the marinade early in the day or the night before. Mix full fat Greek yogurt and with lemon juice, four tablespoons of water, and two tablespoons of cumin, and mix this marinade up with chicken parts, thighs or wings. Marinate several hours. 

    About an hour before dinner, preheat the oven to 425.

    Drain and rinse four or five 15-oz cans of chickpeas and mix them up with a few glugs of olive oil, the remaining tablespoon of cumin, salt and pepper, and two large red onions sliced thin.

    Spread the seasoned chickpeas in a single layer on two large sheet pans, then make room among the chickpeas for the marinated chicken (shake or scrape the extra marinade off the chicken if it’s too gloppy). Then it goes in the oven for almost an hour. That’s it for the main part.

    The chickpeas and the onions may start to blacken a bit, and this is a-ok. You want the chickpeas to be crunchy, and the skin of the chicken to be a deep golden brown, and crisp. The top pan was done first, and then I moved the other one up to finish browning as we started to eat. Sometimes when I make this, I put the chickpeas back in the oven after we start eating, so some of them get crunchy and nutty all the way through.

Garnishes:

  1. While the chicken is cooking, you prepare your three garnishes:

     -Chop up some cilantro for sprinkling if people like.

     -Slice another two red onions nice and thin, and mix them in a dish with a few glugs of lemon juice and salt and pepper and more cilantro. 

     -Then take the rest of the tub of Greek yogurt and mix it up in another bowl with lemon juice, a generous amount of minced garlic, salt, and pepper. 

Just how much of a menace is TURNING RED?

In my innocence, I sat down to watch Turning Red with my kids this weekend. I had no idea that, while we watched, my fellow moms were tapping out warnings about the lurid, perverse, and downright SEXIFIED themes and images Disney Pixar would foist on an unsuspecting audience. 

I read the reviews after the movie, and I regret to inform you that everyone is nuts.

So even though I thought Turning Red was a fairly flawed movie, I’m going to review it because some of the reviews out there are unusually whackadoo. (Caveat: I only watched the movie once, so maybe I got some details wrong.) This review will include spoilers. I watched it with girls ages 7, 10, 13, 14, 16, and 20 and my son, 18, and my husband, and we all liked it, but had a lot to talk about afterwards. And I had one big complaint.

It’s a coming of age movie. It’s about a group of girls hitting puberty, noticing boys, starting to realize their parents don’t know everything, and figuring out what it means to grow up; and it’s about her mother dealing with all of these things. The target audience is not little kids. It won’t hurt them to watch it, but it wasn’t made for them. 

Here’s the trailer:

 

The plot (again, spoilers): Mei and her loving but overbearing mother are caretakers for an ancestral temple. Suddenly, Mei suffers an abrupt transformation: Strong emotions turns her into a giant red panda. It turns out the gods bestowed the power to become a savage animal on one of her ancestors so she could defend her family, but subsequent women in her family have gone through a ritual where they fight down the inner animal and contain it in a talisman. Mei discovers she can control it by thinking calm thoughts about the love of her friends, but she agrees to do the ritual. Her mother calls the family but oh no! The ritual is on the same day as the concert she and her friends want to go to. Mei defies her parents and decides to trust her own powers to not turn into a red panda. Mei’s mom is so upset that she re-pandafies herself humongously and goes on a destructive but hilarious rampage, and can only be stopped when all the aunts also become pandas. They all then undergo the ritual again, but Mei decides not to go through with it, choosing instead to remain a person who is sometimes a panda. At the end, she uses this power to promote the temple where she works with her mom. 

It was entertaining throughout, and the characters were appealing and had a little more depth and melancholy than you often see in children’s animated movies. The girls’ silliness and sorrows were presented with a good combination of comedy and compassion, so you could laugh with recognition at how ridiculous their problems are, but also feel deeply how deeply they felt them. The funny parts were really funny, and Mei and her friends came across as actual middle school weirdos, not with slick, pre-packaged quirks, but the kind of weirdness that makes them a little obnoxious and stupid sometimes, as well as endearing and unpredictable. Toward the end, Mei meets her mother as a girl, and realizes that she had the same doomed yearning to please her own mother, so, yeah, I cried. 

I liked that it was really, truly about girls. Not an adventure story that they plugged a girl into; not a girl showing what she’s made of by cutting off her hair and kicking ass. Just girls acting like girls, and being good friends to each other. I liked that her friends loved and supported her when they thought she was being awesome and when they thought she was being a goody-goody. I didn’t like that they encouraged her to sneak around her parents, but it was realistic. The vibe was more Derry Girls than Girls Gone Wild.

I liked the dad. At first they played him as the goofy, ineffectual lesser partner, but then he sits down with his daughter and kindly teaches her that strong emotions are part of her, and that stuffing them into an amulet is not necessarily the best way to deal with them. This is pretty good advice, and it was good to see a quiet but wise dad with emotional intelligence, who had a good relationship with his daughter, and respects his wife but is maybe a little sad about the past. The parents clearly have interior lives, which you don’t often see in kid’s movies.

The reviewers complaining about hypersexualized scenes were disturbingly off the mark. The scene where Mei is taunting her mother and shaking her butt happens because her mother is literally a raging monster and has to be lured into the magic circle. The scenes where the girls say things like “now we’re women” or where they say they’re going to go in girls and come out women are played with a wink. This is clearly what the girls think, and it’s clearly untrue. The scene where Mei is under the bed sweating, and one reviewer said it showed her having her first orgasm? To those who are defiled, nothing is pure. These are just kids hitting puberty and noticing sexy thoughts in a very typical, slightly ridiculous way. My teen girls totally realized they were being teased, and they thought it was funny.

You moms who think it’s sick and perverse and an emergency and heartbreaking that Disney would put puberty in a cartoon, YOU ARE GOING TO TURN UP IN SOMEONE’S CARTOON SOMEDAY. And you’re not going to like how they draw you. 

It mentions Mei’s period, several times. It’s not gross or explicit; it just talks about it, because she’s 13. It deals with it in a way that is extremely familiar to girls and women; i.e.; it’s uncomfortable to talk about, but it happens anyway, and nobody asked for it, and mom tries to help and makes it worse, and ugh, but oh well, period. This is really not hair-on-fire stuff. It’s actually a gift for you, if you’ve had a hard time trying to get yourself to introduce the topic to your kids. This movie may make it a bit easier. (For the people who think boys shouldn’t know about periods: You’re making the world worse.)

It has some weird ritualistic magicalistic scenes. It’s not terribly scary except for some glowing eyes and bared teeth. If you were planning to show your kids a movie about a girl turning into a red panda and then you’re shocked that there’s magic, I don’t know what to tell you. 

So, there was a lot to like about the movie. It’s very much about the things we do because of anxiety, and how to do better, and about not trying to be someone you’re not, but learning to work with who you are, and it’s about (or at least wants to be about) whether we just love each other, or if we have to earn each other’s love.  It does show pretty egregious defiance without a lot of comeuppance, but a lot of shit went down over the course of the movie, and these are clearly people who are invested in having a good relationship with each other, so I feel pretty confident this family will work it out. This isn’t a “mommy knows best” movie, but it’s not a “kids know best” movie, either; it’s a “kids are their own people, and that’s how they learn” movie. 

And it was yet another therapy movie. Which are fine as far as they go, but which I hope we can start getting past as a society soon, because writers are learning that, if you lean heavily enough on themes of working through family trauma, people will not notice giant gaping plot holes. 

But I noticed. 

Look, I’m sorry this is so long, but this is driving me crazy. And it’s something Old Good Pixar never would have put up with. 

The entire plot hinges on Mei’s choice: Is she going to suppress her panda, or is she going to “keep it?”  Is she going to go through the ritual to contain her explosive emotional power in a piece of jewelry like most of her ancestors, or will she be her own person? 

But they never supply a real reason why it’s a dilemma. It takes Mei a few days to get used to occasionally poofing into a red panda, but apparently all she has to do is imagine being with her friends, and that calms her down enough so she can control it almost entirely. She thinks people in school will shun her, but in fact the other girls think she’s adorable (in a funny scene where their eyes become huge and sparkly). It not only makes her popular, she uses her power to quickly raise almost $800. So not only is there no real peril in this alleged dilemma, but she gets immediately rewarded in several ways for choosing one side, and that turns out to be the right choice for her, and her ancestor smiles at her. It’s like the opposite of Russian roulette: none of the chambers are loaded.

This is the very same shortcut they took in the movie Luca, which was another charming, beguiling movie that set up a conflict and then didn’t quite take the trouble to work through its implications. In Luca, sea monsters are hated and feared and reviled; and humans are viewed the same way by sea monsters. But when Luca transforms, it takes him about eleven seconds to realize that nobody is actually bad or evil or dangerous, and everyone is actually fine and cool and neat. And there is never any explanation for why Luca is able to reconcile himself to this idea so quickly, and no one else, in the history of ever, has been able to see the truth, but has always clung to their prejudices for no reason at all.

Both movies take for granted that the viewer is already thinking: People in the past didn’t understand things; but people nowadays do understand things. Okay? Okay. So now we do the plot. 

This is lazy, lazy, lazy. The broad themes of both movies were that people (in Luca, it was some people; in Turning Red, it was all people, or all women, or maybe all women in this family? This, too, is sloppy) have some kind of weird, untamed, messy side to them, and that’s not necessarily a bad thing. But they skip over explaining to the audience why anyone would think it is a bad thing. It’s like going to a bakery where they offer two kinds of donuts, and there’s a big struggle, and in the end . . . you get donuts. Nothing wrong with donuts, but it’s not exactly a good story. 

You may say that, in Turning Red, this is deliberate, because both choices (to keep the panda, or not) are valid. Mei’s father clearly kinda liked his wife’s wild side; and Mei told her mom it was okay to contain her panda again, because that’s what she wanted to do. Both choices are presented as okay, so that’s why there’s no clear right or wrong choice, and that’s why they didn’t present it as a perilous decision.

But this theory doesn’t hold up, because Mei’s grandmother makes a point of telling Mei that the more she lets her panda out, the harder it will be to contain during the ritual. I may be remembering wrong, but I think she even said that it can only be done once, and must be done perfectly. But as it turns out, if there is an emergency, you can just go ahead and smash your talisman and let your panda out to fight for a while, and then draw another circle and do another ritual and calmly step back through the mystical mirror and – schloop! – your panda just goes back where she belongs, no harm, no foul. So in fact, the choice that all the women made was meaningless, because you can apparently go back on it at any time. 

And in fact, you cannot even argue that both choices are valid, because Mei’s mom, as a red panda, completely demolished the Sky Dome. It’s never explained whether she will be sent a bill, or what. I know this is a commonly excused plot hole in superhero movies, but the movie explicitly asked us to consider whether or not Mei ought to allow herself to become a giant monstrous creature. I feel like “will she sometimes wreck half the city?” should be part of the conversation. (Insert “now who’s turning red, communism/captitalism” joke here; I’m too tired.)
EDIT: A few folks have pointed out that, in fact, Mei and her mom are shown raising money to rebuild the Sky Dome at the end, so I just whiffed this part. Sorry! 

I have one other complaint, and that is how it looked.  I believe they were going for a style that would appeal to the kids who were 13 in the year 2002, and that makes sense. But in practice, it came across as Dreamworks-trashy.

Bottom line: Not a must-see, by any means, but watchable, and will probably be important to some people for emotional reasons. It’s an interesting movie, and no doubt will influence others. I reviewed it mainly to counteract all the bananas reviews that were out there. For my money, The Little Mermaid has a far more insidious message for little girls than this movie, so everyone needs to be cool. 

Does God really expect us to be perfect? (subscriber content)

If you like a good insult, you’ll love today’s readings.

First, Moses tells the people to keep God’s commandments perfectly, and God will reward them. It is the kind of reading that might drift along unheard right over our heads because we’ve heard this message so very often in Scripture. But the fact that we’re hearing it in Lent makes it a bit more uncomfortable. The entire context of Lent is: This is what happened because people didn’t keep the commandments.

The Old Testament is the story of people who got very clear directions about how to behave. Like us, they heard it over and over again, and they just couldn’t hack it. So God had to turn up in person.

And when he was there, he made things crystal clear, telling the disciples directly:

You have heard that it was said,
You shall love your neighbor and hate your enemy.
But I say to you, love your enemies,
and pray for those who persecute you.

And then he gives one of those rare and uncomfortable flashes of insight into his actual personality…Read the rest of my Lenten reflection for today’s reading at America. 

Image via pxfuel.com 

 

What’s for supper? Vol. 285: Best I can do is no lobster

Every year, I tell the kids how strict the orthodox are in Lent, compared to us. No meat, no fish, no dairy, no cheese, no eggs, no oil on Fridays and most but not all Wednesdays, no brown or yellow or oblong grains, no oily fishies, and very few whiskered or blue-eyed mammals on the final week, which is known as Full On Horrendoustide. You can eat wax. I researched this rigorously and I don’t want to hear about it. The upshot is we westerners have it very easy, with our little meatless Fridays, and I also don’t want to hear about that. So every year I give my little speech, and then I go ahead and cook like I always do throughout Lent, except I feel bad about it. I try to avoid lobster, even if it’s on sale, which it is not. 

So here’s what we ate this week:

SATURDAY
I don’t know. Oh, Saturday was Corrie’s birthday, so we had calzones. I feel like I already wrote about this. I’m confused. Here is a picture on my phone that says “Saturday” on it:

My little cupcake. Now she is seven. 

SUNDAY
Beef stroganoff on skinny egg noodles

But her birthday was a different day from her party. Was the party Sunday, then? I’m so confused! I think the party was Saturday, but I did the food post on Monday, so I included Saturday’s food? Anyway, Damien cooked on Sunday. He used a Deadspin recipe for stroganoff and it came out fragrant and luxuriously creamy with very tender strips of beef.

But he forgot-a the mushrooms! These things happen. Still delicious. There was some kind of run on regular noodles and there were none to be found, so we had fancy skinny noodles. Don’t tell the ecumenical patriarch. (Actually it wasn’t even Lent yet by this point.)

MONDAY
Tacos al pastor with pico de gallo

I’ve tried a few different recipes for tacos al pastor, and I like this one the best. It takes a bit of work on the front end (you have to blister up the guajillo chilis, then de-seed them, then simmer them

before adding them to the marinade, which itself has quite a few ingredients, especially if you have to make a substitute for achiote paste, which I did).

I complain, but I will admit, I adore spending a morning making a marinade. If I have nothing else to do and there aren’t a lot of people climbing over me making mountains of toast and complaining about the kind of popcorn I got, it’s so pleasant, simply messing around in the kitchen.

I also made a big bowl of pico de gallo, although I forgot to buy any peppers, so it was just tomatoes, onions, lime juice, kosher salt, and cilantro. Actual recipe:

Jump to Recipe

Here’s how pico de gallo should look, if you’re not lazy:

I, however, got lazy and did it in the food processor, so it was a little pulpier than necessary, but still sharp and tasty. 

We got a big dump of snow, so we’re still cooking exclusively indoors. When it was time to cook, I got a big skillet nice and hot with oil and cooked the marinated meat in batches, to make sure it got a little bit seared, rather than basically simmering due to being squished.

The pineapple juice in the marinade made it so tender.

While I was cooking the meat, I broiled the chunks of pineapple on an oiled pan right up under the broiler, and heated up a stack of tortillas. My land, it was all so tasty. I can never get over what wonderful things happen to pineapple with a little high heat, the hot nectary insides right under the delicate trim of char. Amazing.

The marinade is not too spicy, just kind of smoky and warming. It was a popular dish altogether, and so pretty. 

Tacos al pastor is one of my favorite Mexican dishes (and it apparently has a Lebanese shawarma influence, so that’s no surprise).

I wanted some lime cilantro rice to go with it, but we were low on rice. It was really a fully satisfying meal on its own, though, with some sour cream and cilantro thrown on top of the meat and pineapple and pico de gallo.

Your choice of corn chips or lime plantain chips on the side. Good stuff.

TUESDAY
Actual Restaurant

Fat Tuesday! We’re terrible at Mardi Gras. Nobody around here is doing anything remotely debauched, and nobody in this house would be excited about pancakes, so we went out to eat. Appetizers and everything! Corrie only went under the table one time. I got a bunch of photos of the teenagers looking away with an annoyed expression, so I’ll spare you those. 

I decided to go ahead and have a steak, which turned out to be so huge, I could only eat half (I had the second half for lunch on Thursday). And a very fat Tuesday was had by all. 

WEDNESDAY
Marcella Hazan’s red sauce on spaghetti

It was suggested to the cook that, because it was Ash Wednesday, we could just go ahead and open a jar of Aldi spaghetti sauce, but it was counter- suggested that just because it’s a penitential day doesn’t mean we have to eat dirt. So in the interest of family harmony, we had Marcella Hazan’s miraculous three-ingredient sauce, and it was, of course, wonderfully savory and delicious.

Jump to Recipe

I would say the penance came in when I could only have one helping, but actually I went back for another little scoop because nobody stopped me.

THURSDAY
Grilled ham and cheese, Pringles

Nothing to report. Fell asleep sitting up on the couch, and then Corrie came down after bedtime, sobbing because there are three kinds of matter and they all take up space, but what about the ones that donnnnnn’t? People think they want smart kids, but this is a mistake. 

FRIDAY
Fish burgers, french fries, broccoli slaw

I just got some frozen breaded fish and and some fresh dill, and I guess we’ll have fish burgers with some kind of homemade tartar sauce, assuming I can stay awake. I don’t seem to have a broccoli slaw recipe saved, but I like it with all kinds of stupid things in it, sunflower seeds and dried cranberries and all kinds of bird food that nobody else wants. I’m sure they’ll all be gracious about it, and so will I, I’m sure. And a blessed Horrendoustide to you. 

 

 

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Pico De Gallo

quick and easy fresh dip or topping for tacos, etc.

Ingredients

  • 2 large tomatoes, diced
  • 1 jalapeño pepper, seeded and diced OR 1/2 serrano pepper
  • 1/2 onion, diced
  • 1/2 cup fresh cilantro, chopped
  • 1/8 cup lime juice
  • dash kosher salt

Instructions

  1. Mix ingredients together and serve with your favorite Mexican food

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Marcella Hazan's tomato sauce

We made a quadruple recipe of this for twelve people. 

Keyword Marcella Hazan, pasta, spaghetti, tomatoes

Ingredients

  • 28 oz can crushed tomatoes or whole tomatoes, broken up
  • 1 onion peeled and cut in half
  • salt to taste
  • 5 Tbsp butter

Instructions

  1. Put all ingredients in a heavy pot.

  2. Simmer at least 90 minutes. 

  3. Take out the onions.

  4. I'm freaking serious, that's it!

What’s for supper? Vol. 284: Ghee! Your chicken smells terrific

Gotta quick get this food post in before Lent starts! It was February vacation this past week, and we were pretty busy doing this and that (especially that. OH, the that we did) including Corrie’s birthday party and my first foray into Indian cooking. Let’s begin!

SATURDAY
Bacon cheeseburgers, chips

Damien made supper

while I did a gazillion errands, including checking out a wonderful little store in the area, Keene International Market. It’s not huge but it has an impressive variety of goods, including frozen foods and fresh produce. I had very little in the way of Southeast Asian spices in the house, so I stocked up

I actually made two trips, and the second time I got some saffron and coriander and I forget what else. Always wanted to buy saffron. 

Damien and I were both so excited about the Indian meal we had a few weeks ago. The first great thing about Indian food is, of course, how ridiculously delicious it is. The second great thing, though, is how excited Indian people get when you tell them you’re trying Indian cooking. What a delight! I got so much profuse encouragement and enthusiasm from so many people, including the cashier at the store. Lovely. 

I started marinating the chicken for the main dish, chicken biryani, on Saturday night. The marinade tasted pretty exciting, and we both thought that, if I just added more yogurt to dial down the intensity a little, it would make a fantastic dip. 

SUNDAY
Pakora with tamarind sauce, chicken biryani, naan

Okay. So I started out knowing this was going to be a learning curve. But even so, I had SO MUCH FUN cooking this food. I really took to it, and it felt very natural and enjoyable. That being said, nothing I made turned out exactly right, and some of it turned out . . . pretty wrong. The flavors were all great, but everything needed improvement of some kind or other. But we all liked it so much, I’m definitely going to try again. It was just a super fun meal to make and eat, and somehow seemed to produce family happiness. This may have been because I was so upbeat about it, and my good cheer rubbed off on the kids, but that does not automatically happen by any means, so I think it’s just Indian food magic. 

First, the pakora. I went a little bit rogue and just started stuffing all kinds of vegetables into the food processor. I used spinach, string beans, carrots, red onions, and cabbage.

I ended up chopping everything a little bit too fine, so I ended up with small, fluffy wads of fried vegetable, rather than spiky bundles. (You let it sit, squeeze out the excess liquid, mix it with spices and chickpea flour, and then deep fry it.) Just didn’t have enough substance.

But as I said, the flavor was great (I added salt, coriander, garam masala, and ginger paste), and I liked the tender, vegetable-y inside with the lightly crisp fried outside.  Next time, I will just cut everything more like matchsticks than shreds. 

Next, the naan. I planned to make this recipe, which my friend Tom recommended, but I started too late, so I defaulted to King Arthur. It calls for both regular flour and bread flour, and yogurt, but it’s quite simple, and I thought it turned out well enough, if a little tough. I forgot to brush ghee on at the end, and they definitely could have been more tender, but heck, they looked and tasted like naan, so, thumbs up, white girl! I made sixteen of them.

Where I really stumbled was the biryani. Here’s the recipe again. The chicken part came out divine. In this recipe, you start — well, first you start by marinating the chicken well in advance, as I mentioned above; but when you’re ready to cook, you start by by roasting a bunch of whole spices in ghee

then fry up some onions in it, then add in the chicken that’s been marinating in yogurt and a bunch of spices overnight, and let that cook for a while.

At this point, your house smells like heaven.

Then you add more yogurt and more spices, and then you have to spread your raw basmati rice, add the liquid, and cook the rice on top of the cooked chicken, with salted water and coconut cream infused with saffron and whatnot.

Here I got confused, and I ran out of room in the pot, and I started making substitutions and panicking a tiny bit, because I realized the rice was cooking very unevenly, so I transferred everything to the Instant Pot; but I still didn’t use enough liquid, so it started to burn, and it was just not gonna work out, so I just served it as it was. So the rice was rahther crunchy, which is a shame, because it was expensive!

But all those delightful ingredients and all that layering of flavor was not in vain, because the chicken and sauce part was so delicious that everybody ate the biryani anyway, crunchy basmati rice and all. It was just . . . creamy and fragrant and a little earthy and warming, with lots of layers of flavor. I dialed down the spiciness quite a bit to make it as accessible as possible, because it was already very different from what the kids are used to eating. It was not bland! Just not spicy. 

I also attempted to make some tamarind sauce using a slab of tamarind paste. I more or less followed this recipe, but it juuuuust didn’t turn into something I was excited about eating.

Damien liked it, but I thought it was too tart and too chunky, even after lots of extra honey and some time in the food processor. I’ll just buy a jar of readymade sauce next time, because I’m cuckoo for tamarind. I did buy some mango chutney and some mint chutney and we used all three sauces and just dipped everything in everything.

I believe that’s how you’re supposed to do it. 

Oh, and I also grabbed something called Soan cakes, 

which turned out to come sealed in little plastic cups like fruit cups, and they were so strange! They tasted somewhat like halvah, but sweeter and fruitier, and the texture was kind of . . . splintery? And it sort of melted in your mouth. Several of the kids mentioned that it was like they always imagined pink insulation tasting. 

MONDAY
Pizza

Homemade pizza, but nothing special, just a bunch of pepperoni and olive and whatnot. I was still kind of in a daze from all the cooking I had done on Sunday, and was drained of creativity. 

TUESDAY
Pork ribs, suppli

Lucy wanted to try her hand at making suppli, and after I warned her that it was a fairly complex recipe with several steps,

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especially if you’re planning to make the risotto on the stovetop and all, darn it if she didn’t go ahead and make the best suppli I’ve ever had. 

Look how lovely they turned out, outside:

and in:

Great savory, creamy risotto inside, and I did spring for some good fresh mozzarella, so that melted very well. 

For the meat, I threw some salt and pepper on some pork ribs and roasted them, and we just had the pork ribs and suppli for supper, that’s it. A slightly barbaric meal, somehow, but very tasty.  

WEDNESDAY
Chicken fajita bowls

I’m just going to go ahead and quote my Facebook status for the day:

Today after I got some writing done, I had to drop Benny off at her friend’s house and take Sophia for a haircut and pick up a few party things, so I decided to take Corrie with me for fun (????), and we got some groceries and I ran in for a final birthday present and we had to get some fireworks, and then I guess that was too many errands, because she got EXTREMELY ANGRY ABOUT HOW THE REVOLVING DOOR WAS BEHAVING, and had a bit of a meltdown. And this continued for several miles until I realized the shortcut I was taking brought up right past a farm, so we stopped to visit some horses and cows, which calmed Corrie down, but I myself leaned on the electric fence, which was not ideal! Then we picked up Benny and went home, and I got pulled over for various reasons, and made supper, and finally got my boots off, and I was reading to the girls when I heard Corrie quietly say, “oopth.” I turn around and she has . . . a mouth full of broken glass???? Because I guess she found a Christmas ornament and decided to put it in her mouth, and then accidentally bit it? Anyway nobody died and we finished the chapter, and I just

But oopth nothwithstanding, I was fairly proud of the dinner I got on the table, just in terms of sheer minutes-per-raw-food-to-hot-food-ness; and it was pretty tasty, too, if not luxe. I cut up some chicken breast with green peppers and onions and fried it up in oil with plenty of chili powder, garlic powder, salt, and pepper, and — not cumin, because I used that all up in the Indian food. 

I set some rice cooking in the Instant Pot and heated up some black beans, chopped up some cilantro and scallions, and put out sour cream, salsa, shredded cheese, lime wedges, salsa, hot sauce, and corn chips, and forty minutes after we got home, there was a happy little dinner ready. 

The only thing we didn’t have, besides cumin, was bowls. Nobody knows what happened to all the bowls. So we had chicken fajita plates. 

THURSDAY 
Pizza

Thursday was the day we All Got Out Of the House. We tried something new: The Fitchburg Art Museum, which is small but worth driving an hour to see. They have an immersive Ancient Egypt exhibit that was very effective and memorable. I made the kids pray for the mummies, because a dead old man is a dead old man, even if his organs are in a jar.  You can see some of my photos on Facebook. Then we went back to town and did some thrifting/antiquing and picked out some silly stuff (and the owner sized up Benny and Corrie and pointed out the giant basket full of used dance costumes, whoa-ho-ho-ho-ho!), and then, because it was vacation, we stayed out got pizza. 

FRIDAY
Calzones

Yes, after pizza on Monday and then pizza on Thursday, we had calzones on Friday, which was Corrie’s request for her birthday dinner. I ended up asking Elijah to make them

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while I finished making the cupcakes for her party on Saturday. She wanted cupcakes decorated with ancient Greek motifs, and filled with Nerds (just like our house, har har har). I sliced the cupcake tops off, used a vegetable peeler with a digging end to gouge out a little hole, poured the Nerds in, and stuck the top back on with icing. My hands have not gotten less shaky over the years, but she was happy with her cupcakes. 

Which is pretty remarkable, considering that she also asked Clara to make her a Greek god cookie birthday cake, so obviously Clara made her one. 

The cupcakes were for her party on Saturday, but the cake was just for the family on Friday.

I know you want to see those cookie gods close up, so here they are:

Everybody says “They are too beautiful to eat!” and that’s probably true, but we ate them anyway, because we are monsters! And Clara just keeps making more outstanding cookies, so we never learn.

Okay, that’s it! I usually keep doing food posts throughout Lent because, as previously discussed, I’m a monster. Happy Fat Monday!

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Suppli (or Arancini)

Breaded, deep fried balls of risotto with a center of melted mozzarella. 
Make the risotto first and leave time to refrigerate the suppli before deep frying. 

Ingredients

  • 12 cups chicken stock
  • 8 + 8 Tbs butter
  • 1 cup finely chopped onions
  • 4 cups raw rice
  • 1 cup dry white wine
  • 1 cup grated parmesan cheese

To make suppli out of the risotto:

  • risotto
  • 1 beaten egg FOR EACH CUP OF RISOTTO
  • bread crumbs or panko bread crumbs
  • plenty of oil for frying
  • mozzarella in one-inch cubes (I use about a pound of cheese per 24 suppli)

Instructions

  1. Makes enough risotto for 24+ suppli the size of goose eggs.


    Set chicken stock to simmer in a pot.

    In a large pan, melt 8 Tbs. of the butter, and cook onions slowly until soft but not brown.

    Stir in raw rice and cook 7-8 minutes or more, stirring, until the grains glisten and are opaque.

    Pour in the wine and boil until wine is absorbed.

    Add 4 cups of simmering stock and cook uncovered, stirring occasionally until the liquid is almost absorbed.

    Add 4 more cups of stock and cook until absorbed.

    If the rice is not tender by this point, keep adding cups of stock until it is tender. You really want the rice to expand and become creamy.

    When rice is done, gently stir in the other 8 Tbs of butter and the grated cheese with a fork.

  2. This risotto is wonderful to eat on its own, but if you want to make suppli out of it, read on!

  3. TO MAKE THE SUPPLI:

    Beat the eggs and gently mix them into the risotto.


    Scoop up about 1/4 cup risotto mixture. Press a cube of mozzarella. Top with another 1/4 cup scoop of risotto. Roll and form an egg shape with your hands.


    Roll and coat each risotto ball in bread crumbs and lay in pan to refrigerate. 


    Chill for at least an hour to make the balls hold together when you fry them.


    Put enough oil in pan to submerge the suppli. Heat slowly until it's bubbling nicely, but not so hot that it's smoking. It's the right temperature when little bubbles form on a wooden spoon submerged in the oil. 


    Preheat the oven if you are making a large batch, and put a paper-lined pan in the oven.


    Carefully lower suppli into the oil. Don't crowd them! Just do a few at a time. Let them fry for a few minutes and gently dislodge them from the bottom. Turn once if necessary. They should be golden brown all over. 


    Carefully remove the suppli from the oil with a slotted spoon and eat immediately, or keep them warm in the oven. 

5 from 1 vote
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Calzones

This is the basic recipe for cheese calzones. You can add whatever you'd like, just like with pizza. Warm up some marinara sauce and serve it on the side for dipping. 

Servings 12 calzones

Ingredients

  • 3 balls pizza dough
  • 32 oz ricotta
  • 3-4 cups shredded mozzarella
  • 1 cup parmesan
  • 1 Tbsp garlic powder
  • 2 tsp oregano
  • 1 tsp salt
  • 1-2 egg yolks for brushing on top
  • any extra fillings you like: pepperoni, olives, sausage, basil, etc.

Instructions

  1. Preheat oven to 400. 

  2. Mix together filling ingredients. 

  3. Cut each ball of dough into fourths. Roll each piece into a circle about the size of a dinner plate. 

  4. Put a 1/2 cup or so of filling into the middle of each circle of dough circle. (You can add other things in at this point - pepperoni, olives, etc. - if you haven't already added them to the filling) Fold the dough circle in half and pinch the edges together tightly to make a wedge-shaped calzone. 

  5. Press lightly on the calzone to squeeze the cheese down to the ends. 

  6. Mix the egg yolks up with a little water and brush the egg wash over the top of the calzones. 

  7. Grease and flour a large pan (or use corn meal or bread crumbs instead of flour). Lay the calzones on the pan, leaving some room for them to expand a bit. 

  8. Bake about 18 minutes, until the tops are golden brown. Serve with hot marinara sauce for dipping.  

Praying for Ukraine

This week we are praying for Ukraine, of course. I keep circling and circling the news like an anxious animal at a closed door, looking for a way in.

My great grandparents were from Ukraine, from somewhere around Kyiv. That is pretty much all I know. The photo above is them, about halfway through their migration. 

Their names were Zelda and Feivel, and the children in this visa photo are Gosel, Hana, and Schloima. Hana, the little one in the hat, was my father’s mother. It took years for the family to finally get off the continent — so long that my great grandmother had a whole other baby before they made it. I believe this photo was taken in Bucharest, partway through their escape. 

My great grandparents shed their old names and became Jenny and Philip, and the children became Jerry, Anne, and Sammy. They also left behind most of their physical possessions. My great grandfather was rich, a fur merchant. The story goes that he hid in the root cellar while the bolsheviks pounded on the door to conscript him into the army, so his wife told them he had deserted the family. Then they escaped Kiev and sold my great grandmother’s jewels, and just about everything else they owned, to buy boat passage.

So our family now has very little in the way of heirlooms. There are two brass candlesticks that one of my sisters claimed, which I assume are from the old country. I always thought they looked like someone had dropped an egg down inside them, but that’s all I know about them. There is a framed piece of yellowed cloth with a scene embroidered faintly on it, a girl leaning on a fence to face a young man in a cap, loose pants, and high boots, with a gun and a pack like a soldier. It has Cyrillic letters picked out along the bottom, and someone told me it says “Give me a kiss before you go.” (My mother wanted me to bring it in when our third grade class was supposed to bring in very old objects, but I chose instead a German beer stein carved like a bear that I had found at a yard sale.)

We have other little scraps of information and pieces of stories. My great grandparents were Jews, but the boat they boarded to cross the ocean was named the S.S. Madonna, and of course about eighty years later, my parents were received into the Catholic Church — at St. Mary’s, in fact. That’s the nice part of the story. The less lovely part is that, according to family lore, Gosel the little baby kept crying and the captain said that if they didn’t shut him up, they would throw him overboard. They eventually made it to Romania and then to Ellis Island. But any time that kid (my great uncle Jerry) made trouble, his mother would say, “I SHOULD HAVE THROWN YOU OVERBOARD LIKE THEY TOLD ME TO.”

Two more girls were born, Beatrice and Miriam, and there was another baby brother, who died in a freak accident, when an older brother was throwing him in the air and he hit his head. My great grandfather also died, and the family struggled to keep afloat, and they moved a lot. Once, when they moved to a new apartment, they sent my great aunt Beatrice off to camp so they could pack up, and she assumed they were just getting rid of her, just like that.
 
But what she’s still mad about is the lost jewelry. My great grandfather replaced some of the jewels his wife had to sell, but it was pawned over and over again, and then lost. Aunt Bebe is in her late nineties, still angry about the lost rings. Or I guess just the loss, in general. I don’t know. 
 

So you can see, you leave the furniture and the jewelry and the furs behind, but the trauma travels light, and always comes with you. It always translates well. It takes a few generations to decide whether or not to laugh at these stories. I say terrible, murderous things to my dog; I try not to say them to my children. 

I’m not trying, as my friend would say, to “me-planet” the news, but as I say, I’m circling it anxiously, looking for a way in. It feels wrong that I don’t have more of a sense of connection with the Ukrainians than I do. I probably have relatives, actual family there right now. But my family who did leave Ukraine tried so hard to leave the old country behind and be 100% American, and they really succeeded; so all the connection I have is the story of how we fled. And as my brother said, when I see the photos of Ukrainians fleeing, they look familiar. They look like my grandmother. 

I am just praying that the Ukrainians don’t have to leave their homes. I have seen the pictures of the families sheltering in subway tunnels and I just want them to be able to come out again, to move back into their houses, to pick up the books they were in the middle of reading. To find that the milk in the refrigerator has not spoiled yet, and their great grandmother’s jewels are still in the box in the bedroom.

I cannot fathom the trauma that has already been imposed on them. There have already been deaths, heroic sacrifices, senseless losses. People say, “Ukraine matters to us all! Look how much wheat they produce! Look how much uranium ore!” Uranium ore? People have already had to flee with their lives packed into a suitcase. Dreadful things have already been demanded of children, of old people. I just don’t want them to have to lose it all. I’m praying that they can keep their homeland. Everyone ought to be able to keep their home. 

 

Showing up empty-handed

We were at Mass. Christmas Mass, in fact, but that doesn’t really matter. I felt, as I do every Sunday of the year, that we had arrived unprepared.

If I only had one more week of Advent, I could have gotten into the proper frame of mind and organized an acceptable habit of preparedness. If only I had a bit more time, we could have done more. But at least most of the family was there. And that was not nothing. It’s certainly not the inevitable thing to be taken for granted, that I once thought it was. 

Being there doesn’t feel like a bare minimum, these days. It feels like everything possible. That’s not because it’s so incredibly hard to show up for Mass. It’s really not. It’s just that I’m so much more aware than I used to be that any preparation I might do is mostly for show, and doesn’t mean much to anyone besides me. Being there isn’t the minimum; it’s the only thing, the only thing I have to give the Lord. 

When I was a new parent, it really was very physically challenging to get all my little ones minimally ready for church. I had to start very far in advance to make sure everybody had a full tummy and a fresh diaper (and more packed up just in case), presentable clothes and shoes, clean hands and face, tidy hair, and toys and books to occupy them but not distract other people. People who aren’t parents may not realize just how much physical and metal labor it takes to make such a simple thing work, especially if you’ve been up all night the night before taking care of those same children. It’s just a lot of work, and it’s exhausting (and that’s before the hour-long gymnastics session even begins).

There’s a reason parents are always carrying so many bags. You need to bring a lot with you, wherever you go. 

Then, as your kids get older, there is less physical, hands-on labor involved, fewer supplies to carry, but getting them to Mass involves a different, more complex and nuanced kind of work, which is just as exhausting in its way. You must work to teach them what to do, how to follow along and engaged, how to pray, how to think of God as a loving, welcoming Father, but also to take seriously their own responsibility to avoid sin, to repent when they have sinned, to approach the altar with humility.

That’s a lot of work, too, and it’s harder to tell when you’ve accomplished it. When a face must be washed, you wash it, and then it’s clean. But when a child’s conscience must be formed, it’s not only a continuous process, it’s very easy to do it wrong, and hard to tell when you’re doing it wrong, and, when things are clearly going wrong, hard to tell if it’s because of what you’re doing, or because of some other influence entirely. It’s just hard.

Well, you try showing up at Mass without some of your kids. Try showing up and knowing that some of your kids aren’t there by their own choice, after being raised by you. This takes no work whatsoever on your part, but it’s the most exhausting of all. 

Literally exhausting, as in, it takes everything from you. You stand there and you are left with nothing, nothing but yourself to drag before the altar and present to God. Here is what I have to show, Lord: Just me. Just my helplessness; that’s all I have. All I have is my mouse strength, my pale shadow, my feeble heart, my shallow breath, my almost-nothing. My failure, which is nothing. Every time I go to Mass now, this is what I bring: Pure uselessness. 

It’s so hard, it’s easy. All you have to do is show up. What could be simpler?

It wasn’t wrong, to be so busy and burdened before, when my children were all young. Somebody had to do it! Things have to get things done. Somebody had to carry all those loads.

But hiding at the center of all forms of human labor is a core of pure uselessness, and it’s good to know that this is so. Because sooner or later, no matter what it is you do, that’s all that will be left: Just you and your helplessness. This is what we all have to present to the Lord. It’s easy to convince ourselves there’s more to it than that, but there isn’t. 

We don’t go to Mass because of what we can bring to the table. I know that. We go to worship, and we go hoping to receive. They say that, when you find yourself empty handed, what’s when God will fill you up. That is what they say! Now we find out. 

A version of this essay was originally published in The Catholic Weekly on January 19, 2022.

Photo by Thomas Vitali on Unsplash

What’s for supper? Vol. 283: I’m light as a feather!

I’m the Bake-o-Lite girl. 

Here’s what we had this week: 

SATURDAY
Italian sandwiches

Always a favorite.

When I was growing up, my mother used to cook during the week (and in fact my father would do the shopping, and would choose all the groceries, and she would come up with a menu based on what he happened to bring home, which is . . . certainly a way of doing things!), but every Saturday, my father would make grinders (which is what more people in this area used to calls subs back in the 70’s). He used to work at a sub shop calls Subs ‘n’ Such, and at first –well, at first, he would bring home leftover, sometimes dubious meat to feed the family with, but then things stabilized a bit, and he started buying meat at the deli; but he continued making subs for everyone in the family on Saturdays. But eventually he realized he could just bring stuff home and we could make our own dang sandwiches. This was every single Saturday, and he would also make pizzas every Sunday, and it was a great system. The world underestimates the charm of predictability.

SUNDAY
Superbowl!

Damien made his tasty hot wings and drumettes with blue cheese dip,

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and I made a big batch of guacamole.

Jump to Recipe

And we had hot dogs.

Not terribly inventive, but what is, these days?

The Superbowl halftime show was aimed directly at people our age, and I got to feel that old familiar “everyone knows this song except for me” feeling again, just like the old days, wooo. 

I spent most of the day working on valentines with the little girls. Corrie focused mainly on literary efforts. Benny wanted to do something homemade, but I wasn’t feeling super creative, so I got a bunch of silicone molds from Walmart, and we smashed a bunch of Jolly Ranchers and spooned different colored bits into the molds, melted them in a low oven, let them cool, and popped out a bunch of neat little shaped candies — hearts, roses, and of course some Star Wars shapes, and some dinosaurs.

The dinos were especially charming. They came out very sleek and appealing. 

Benny spent, I don’t know, eleven hours putting her valentines together. 

Then we realized Corrie was supposed to bring in a Valentine mailbox, so she came up with this, uh, Hill of Love, with a cave where Aphrodite lives. 

And that’s the true meaning of Valentine’s Day. 

MONDAY
Korean beef bowl

Back to an old standby. I made it in the morning and kept it warm in the crockpot all day,

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then made some rice in the Instant Pot when it was dinner time, and snipped some scallions off the windowsill jar, which is I think the fourth generation already. 

I forgot to make anything heart-shaped. There is brown sugar in the sauce, so that was Valentine, I guess.  

TUESDAY
Greek(?) chicken skewers, pita, yogurt sauce

This was a really tasty meal, and very cheering and summery on a dreary February day. Easy, too, as long as you have time to put things on skewers; and kid-friendly, with bright, pleasant flavors like lemon and honey. I threw some fresh mint and fresh oregano leaves in there, too.

Jump to Recipe

I decided to string the chicken, onions, and tomatoes (fancy multi-colored cherry and grape tomatoes) on skewers and then marinate them, which is not really ideal — they get less marinade that way, unless you have absolutely tons of it — but it always takes so long to do, and I wanted to get it over with. 

I just roasted them on a rack over a pan right under the broiler in the oven, and they turned out perfect. Gosh, I love hot roasted tomatoes, especially. 

Served with plenty of pita bread and some nice yogurt sauce.

Lovely bright, sweet, juicy, cheerful meal. I had these cold for lunch a few times during the rest of the week.

WEDNESDAY
Not enough chicken (or too much chicken; you decide); pasta salad

The store had no chicken burgers, so I got chicken strips, thinking we could just put them on rolls like burgers, but apparently the size of the bag was deceiving, and there weren’t enough chicken to go around. Luckily, we had leftover chicken skewers, plus leftover chicken wings. Not exactly a loaves and fishes situation, but there certainly was a lot of chicken. 

The pasta salad was okay.

I don’t know what it is with my pasta salad. I load it up with all kinds of good things and tasty flavors and seasonings, and I keep adding to it throughout the day, but I almost always end up with something bland anyway. 

This pasta salad had olive oil and red wine vinegar, sun dried tomatoes, marinated artichoke hearts, black olives, thick-cut pepperoni, diced red onion, and grated parmesan, plus plenty of salt and pepper, oregano and garlic powder. I know you’re thinking it’s because I didn’t use fresh garlic and fresh herbs, but even when I do, it’s still bland. I don’t know why I keep making it. Yes I do. It’s so I don’t have to serve chips. 

THURSDAY
Pulled pork, coleslaw, homemade hot pretzels

The pulled pork had beer, apple cider vinegar, half a jar of sliced jalapeños with the juice, and a bunch of salt and pepper and garlic powder, and I let it go in the crock pot all day. It was okay. I had to fight with it to shred it. I served it with rolls, but skipped the roll myself

because I also made hot pretzels! Yay!

The hot pretzels were a King Arthur recipe I meant to make for the Super Bowl but ran out of time. Quite easy, it turns out! It just takes one rise.  I mixed all the ingredients for a double recipe in the standing mixer, let the dough rise for half an hour, divided it up (look how uneven! they would toss me out of the Great British Baking Show so fast)

made 16 pretzels, doused them in water that had baking soda dissolved in it,

let them rest, salted them, baked them, and then brushed them with butter.

I very slightly undercooked them, because I planned to re-heat them for dinner (which several people assured me works beautifully), but then forgot to do so. 

Ironically, they came out somewhat lighter and fluffier than I had hoped. I have the world’s heaviest hand in baking, and normally I couldn’t produce a light and fluffy baked good if you put a gun to my head. So this time, I wanted that characteristic chewy, doughy texture, and they came out tender and airy. Whatcha gonna do. Still delicious! and the flavor was exactly right, salty and buttery and a little bit sour, and I really liked the very fragile, flaky little crust on the outside.

 

I got a little confused about how to twist them, so I found a helpful video here (skip to about 20 seconds in). My pretzels had a more . . . vertical thrust than you often see in pretzels. They looked like. . .  hmm . . . nests. Yeah, that’s the ticket. 

They did not resemble piles of anything.

They did not appear to be waiting in line for the ladies’ room.

And they definitely did not remind me of anything else. Not at all. 

Put that thing back where it came from or so help me!

I guess I didn’t stretch the snake parts enough, or pinch the ends down firmly enough! I’m just delighted I baked something that turned out looking nice and tasting normal, though. Yay me! Yay pretzels!

For future reference, my friend Kim helpfully asked the King Arthur people on my behalf how to handle it if I wanted to make the dough early but bake the pretzels right before supper. The recommendation was to make the dough up to step 4, and then put the kneaded dough in the fridge, and then before dinner, take the dough out, form the pretzels, and bake. I’ll definitely be making this recipe again. 

FRIDAY
Lo mein

Tonight I intend to make a lovely shrimp and scallop lo mein with sugar snap peas, asparagus, and fresh ginger. I have made lo mein with all kinds of noodles, including rice noodles and fettuccine, but today I have some skinny pho noodles (which are also made of rice, but I guess a different kind?) that were on sale at Aldi. 

It’s super easy to throw this together. Just mix a few ingredients for the sauce, boil the noodles, cook your mix-ins, deglaze the pan, and boop it all together. 

Jump to Recipe

Here’s a lo mein I booped as a side for roast pork. 

It’s completely filling as a main dish, though, especially if you get some proteins in there. 

And that’s my story. My story about food. 

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Hot chicken wings with blue cheese dip (after Deadspin)

Basic, tasty hot wings with blue cheese sauce

Ingredients

  • chicken wingettes
  • oil for frying

For the hot sauce:

  • 1/2 cup butter
  • 1/8 cup tabasco sauce
  • 1/8 cup sriracha sauce
  • salt
  • vinegar (optional)

Blue cheese sauce:

  • sour cream
  • blue cheese
  • optional: lemon juice, mayonnaise
  • celery sticks for serving

Instructions

  1. Fry the wingettes in several inches of oil until they are lightly browned. Do a few at a time so they don't stick together. Set them on paper towels to cool.

  2. Melt the butter and mix together wit the rest of the hot sauce ingredients. Toss the wings in the hot sauce.

  3. Mix together the sour cream and crumbled blue cheese. Use a food processor or whisk vigorously to break up the blue cheese. You can add lemon juice or a little mayonnaise to thin it.

  4. Serve with blue cheese dip and celery sticks.

 

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White Lady From NH's Guacamole

Ingredients

  • 4 avocados
  • 1 medium tomato, diced
  • 1 medium jalapeno, minced
  • 1/2 cup cilantro, chopped roughly
  • 1 Tbsp minced garlic
  • 2 limes juiced
  • 1 tsp chili powder
  • salt and pepper
  • 1/2 red onion, diced

Instructions

  1. Peel avocados. Mash two and dice two. 

  2. Mix together with rest of ingredients and add seasonings.

  3. Cover tightly, as it becomes discolored quickly. 

 

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Korean Beef Bowl

A very quick and satisfying meal with lots of flavor and only a few ingredients. Serve over rice, with sesame seeds and chopped scallions on the top if you like. You can use garlic powder and powdered ginger, but fresh is better. The proportions are flexible, and you can easily add more of any sauce ingredient at the end of cooking to adjust to your taste.

Ingredients

  • 1 cup brown sugar (or less if you're not crazy about sweetness)
  • 1 cup soy sauce
  • 1 Tbsp red pepper flakes
  • 3-4 inches fresh ginger, minced
  • 6-8 cloves garlic, minced
  • 3-4 lb2 ground beef
  • scallions, chopped, for garnish
  • sesame seeds for garnish

Instructions

  1. In a large skillet, cook ground beef, breaking it into bits, until the meat is nearly browned. Drain most of the fat and add the fresh ginger and garlic. Continue cooking until the meat is all cooked.

  2. Add the soy sauce, brown sugar, and red pepper flakes the ground beef and stir to combine. Cook a little longer until everything is hot and saucy.

  3. Serve over rice and garnish with scallions and sesame seeds. 

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Greek chicken skewers

Serve with yogurt sauce. Add pita and rice pilaf or stuffed grape leaves for a nice meal.

Ingredients

  • 4 lbs chicken, cut into bite-sized chunks
  • 3 pints grape tomatoes
  • 5 red onions, cut into wedges

For the marinade:

  • 4 lemons zested and juiced
  • 4 tsp oregano
  • 1-2 cups fresh mint, chopped
  • 1/3 cup olive oil
  • 1/4 cup honey
  • kosher salt and pepper to taste

Instructions

  1. Mix together the lemon zest, lemon juice, olive oil, honey, mint, oregano, salt, and pepper. Add the chicken chunks and let it marinate for at least three hours.

  2. When you are ready to cook, thread the marinated chicken onto skewers, alternating with tomatoes and onion.

  3. Grill over coals or broil in a pan in the oven until slightly charred.

  4. Serve with yogurt sauce.

 

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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.

Habits we’ll keep after covidtime

Bright side! Who’s ready to look for the bright side? I am.

Everyone in the world is at different stages of the pandemic, so it’s hard to tell if it’s the right time for this essay or not. But from where I stand, things are . . . maybe sort of kind of wrapping up? At least they look a lot more hopeful than they did this time last year. It’s been a while since anybody I know has DIED, so that’s awesome. 

Here’s what I did. I made a little list of good things that came to us in this awful time, along with all the dire things we know so well.

The vaccine technology itself, for one. We’ve made huge leaps forward in mRNA technology, and we’re looking at being able to treat cancer, Zika, rabies, HIV, malaria, cystic fibrosis, hepatitis B, tuberculosis, and more, because we got pushed into developing this line of research. Of course half the population is choosing to put their own aged urine into humidifiers instead, but never mind! The technology will be there for those who aren’t . . . like that. 

And there are other, less earth-shattering but nonetheless pleasant changes the pandemic has brought about. So many businesses finally figured out how to make online ordering and curbside pickup work, which is great for busy single moms, people with disabilities, people who don’t drive, etc. It sounds silly, but so many restaurants figured out that they actually have space for tables outside. It’s just nice. 

Doctors and therapists have figured out that there really are some things you can do remotely just fine, and your patients do not need to schlep themselves across town and spend hours in a germy waiting room. Nobody wants to live their whole lives via Zoom — that was awful — but sometimes it’s awesome, like when you have six parent-teacher conferences, or when you’re a sick college kid and don’t want to miss a lecture, or when you’re a Catholic who’s never going to leave the nursing home alive, and you’re awfully glad the parish didn’t stop broadcasting Mass when the churches opened up again.

How about the idea that it’s lazy and selfish to stay home from work just because you’re sick? Did COVID kill that off? Time will tell, but I hope so. And of course we’re waiting to see if employers in general are going to be okay with continuing to let their employees work from home. And it’s been amazing to see essential employees flex their muscles, now that the world was forced to realize just how valuable they really are. 

That’s all big, society-wide stuff. What about in our own family? Some things — like drawing pictures together, baking together, saying the Angelus together — was nice, but it came and then went when the novelty wore off. But the pandemic also foisted some changes on us that seem to have become a permanent part of our family culture, and I’m not mad.

Crowd-dodging skills. At the height of the pandemic, when we really didn’t know how contagious the virus was or how it was transmitted, I started doing errands at weird hours, chasing empty stores. It was a hassle, but it was more manageable than I realized, and the payoff was enormous, because it opened up huge swaths of free time on the weekend. We could actually relax and have fun on the weekends. It was like a fairytale. My goal is to do this every summer, and any other time I can get away with it.

Masks. Yes, masks. My family is 100% acclimated to the things. Of course it was COVID we were trying to avoid, but we dodged a lot of other viruses and germs at the same time — and avoided passing them along, as well. I do realize there’s a downside to having everyone wear a mask all the time, and I’ll be very glad when we can just leave the house with bare faces again; but now that it’s no longer socially odd, we plan to mask up every year for flu season when people are bunched together. (And yes, they are downright cozy in the cold weather. Sometimes people gather on the town commons to protest mask mandates. It’s hovering right around zero, so every day someone gets frostbite to own the libs.)

Bird-watching. I don’t know which I enjoyed more: Watching birds at the feeder, or watching my husband and adult kids charge over to the window to get a glimpse of a new bird at the feeder. We ended up with something like seven feeders by the end of one lockdown period, and it’s been immensely rewarding. We recognize not only the bird’s coloration and food preferences, but their songs, their eating habits, their manner of approaching the feeder and each other, and their general attitude toward life. I also took to making rich, hearty seed cakes that incorporated leftover stale snacks, which feels thrifty and satisfying. It’s been a great addition to our family culture.

Landscaping. We didn’t have a lot of strict quarantines, but we sure did spend a lot of time in our own yard, and that made me look for more and more spots to beautify. However else we remember the pandemic, it will be marked with hundreds and hundreds of tulips and daffodils that I planted obsessively when the world seemed very dark, in the fall of 2020 and again in the fall of 2021. Having that burst of color in my own little world next spring gave me such delight, I plan to keep adding to it. There’s never going to be a bad year to plant bulbs. My goal is to plant 100 every year from now on.

Being deliberate about friendship. Many people have had the painful experience of losing friendships because the pandemic and its politicization has polarized people so radically. There are some people I used to think were basically decent and sensible, and it turns out that, under the right conditions, they are actually . . . not. And I don’t want to be friends with them anymore, because it turns out they are terrible people. And there are others who have shown themselves to be valiant, patient, sacrificial, humble, and kind, and I will never forget it, and I want to be more like them.

And there are still others that I disagree with very vehemently about Covid, but we‘ve both been very careful not to talk about it with each other, because we value our friendship. That in itself has been sort of weirdly illuminating and heartwarming: Knowing there’s someone who cares about you so much, they refuse to talk to you about important stuff. Strange times. Anyway, for better or worse, the pandemic has given me new parameters for how to decide how close to remain to people, and while it’s not necessarily information that makes me glad, it’s useful to know. It’s been a sort of painful maturity.

How about you? Did you pick up any pleasant or valuable hobbies or habits because of the pandemic, that you plan to hang onto? I’m more than ready to find the bright side. 

A version of this essay was originally published in The Catholic Weekly on January 13, 2022.

What’s for supper? Vol. 282: In which I completely change my mind about Indian food

Not gonna lie: We ate like kings this week. Here’s what we had: 

SATURDAY
Aldi pizza for kids; Indian food for adults

The plan was for me and Damien to meet my brother on Saturday, and the kids would have Aldi pizza at home. But we had a bit of a storm and the roads were too bad for much travel. But the sacred words “Aldi pizza” had already been intoned and the wheels of deep mozzarella magic had already begun to turn, so there was nothing we could do. We had to leave some boxes of pizza on the table and go try the new Indian restaurant. 

Now, Damien and I . . . have never had Indian food before. Or, he has had lackluster, room temperature Indian food buffet at work parties a few times, and I have tried making butter chicken based on some hazy ingredients shouted at me by a rather aggressive Indian woman one time. So in practice, Damien and I have never had Indian food before, and didn’t especially want to start. But for some reason, I got it in my head we should try this little place, Royal Spice in Troy.

My dears. It was the best meal I’ve had in ages. Everything was completely CHARMING in my mouth. Just a delight. We had an appetizer platter with vegetable pakora, a big potato samosa, and some kind of little . . . thingies . . . round ones, and also some other ones, and then three kinds of sauce, a minty green savory one, some kind of bright red sweet pepper chutney, and then this amazing purplish sauce that turned out to be tamarind. I especially enjoyed the pakora. The insides reminded me of the spinach pies we make for passover, and the outsides were crisp and crinkly. Just lots of fun to eat, and with wonderful, lively flavors. 

Everything was so good! I ordered lamb korma with medium spice for my main dish, and Damien had full spice lamb biryani. 

I didn’t really know what korma was. It turned out to be big chunks of tender meat in a creamy, savory sauce, almost like a stew. The spice level was just right, just enough to wake up my face but not enough to be painful. It had a wonderful nutty, earthy, faintly sweet flavor, and came with a large portion of basmati rice. We also ordered two kinds of naan, which also came in generous portions.

The restaurant space is just a basic eatery, nothing special, but they were playing lively Indian music, the food was hot and fresh and plentiful, the prices were great, and the waitress was jolly and friendly and willing to talk about the food, even though the joint was jumping and she was doing everything herself. 

We each had a large bottle of Flying Horse lager, which is a mild, bready-tasting beer that was very refreshing with the spicy food.

They ran out and Damien ordered a Tag, which is also an Indian lager, but he said it wasn’t as good. 

Totally worth a visit if you’re anywhere in the area. We’re definitely going back to explore the menu some more. I’ve utterly changed my opinion of Indian food, and want to learn how to make pakora. Yay!

SUNDAY
Roast beef sandwiches, potato sticks

Damien made the roast beef, and very tender and juicy it was. This is his technique:

Sear the beef for a few minutes per side in olive oil and whole garlic cloves in a pot, then roast uncovered in a pan in the oven with the garlic at 325. Start checking for doneness at about 45 minutes. Let it rest for a few minutes and then slice. Serve with the juice and the roasted garlic cloves. 

I had mine on a toasted roll with horseradish sauce, tomatoes, and provolone.

Every time we have provolone, I have to google “kinds of cheese,” because I cannot remember the word “provolone” on my own. I don’t understand why this is.  I love provolone. 

MONDAY
Clam chowder, ham and cheese sliders, veg and dip

I like clam chowder a lot, but hardly anyone else in this house likes it, or any other kind of chowder, or creamy soup, or soup in general. Since there’s nothing I can do in the face of such enormity [she said, using the word “enormity” correctly], I went ahead and made a big pot of clam chowder. The only regret I have is that I didn’t start it with a hunk of salt pork. It costs as much as a pound of good bacon, and I couldn’t quite face the experience of filling the house with bacon smells and then explaining over and over again that the smells were a lie and all we were having was this soup. So I just used butter, which is also good.

Clam chowder is so delicious. The recipe I cobbled together has celery, onion, and garlic in butter, white pepper, then chopped clams and clam juice, chicken stock, and flour and lots of half and half, and then some fresh parsley. Easy peasy, creamy and mild, full o’ clams. 

Jump to Recipe

I though I’d appease everyone by making some ham and cheese sliders. I found some recipes that call for making a sauce with dijon mustard and Worcestershire sauce and all kinds of things, but I downgraded it all so they would be more willing to eat it. I just sliced a bunch of sweet Hawaiian rolls sideways, put in a layer of baby Swiss, then ham, then more Swiss on the bottom half, put the top roll slab back on, poured melted butter on top, sprinkled it with everything seasoning, covered it with tinfoil, let it sit and think for a while, and baked at 350 until the cheese was melted.

I honestly can’t remember if I put mustard in there or not. It doesn’t matter, because they decided the sandwiches “smelled weird” and didn’t eat them. The crumbs! The absolute crumbs. This is primo kid food, bright yellow and pink, cute little buttery mini sandwiches, an adorable little plate, but no.

Oh well. 

I also put out carrots and peppers and dip. Probably they ate dip for supper, and oyster crackers. The crumbs.

TUESDAY
Burgers and chips

Tuesday was supposed to be bo ssam day, but I forgot how early you need to get it started, so I instead started marinating the bo ssam on Tuesday, and made burgers for supper. No one complained. 

WEDNESDAY
Bo ssam, rice, fruit salad, crunchy rice rolls

Just an excellent meal. I forgot to even finish following the recipe, and it ended up being just fatty pork that had been sitting with salt and sugar for 24 hours, then cooking uncovered in a low oven for another six hours, and that’s it. Here was my reward:

It was FABULOUS. 

I couldn’t find the doenjang that I’m pretty sure is in the fridge somewhere, and they definitely didn’t have any in the stores, so I had to skip making the amazing spicy, nutty dipping sauce that goes along with the meat. So I just grabbed a bottle of sesame shoyu sauce for dipping.

I made a big pot of rice and a big bowl of fruit salad (pineapple, strawberries, and grapes), and we also had some of those sweet crunchy rice rolls. I served lettuce leaves for rolling up the meat in, and oh boy, it was just fantastic. There’s enough salt and sugar in this meat to keep you going all week. Totally worth it. The meat gets a dark, caramelized crust on the outside, and clinging to it are these wonderfully moist, tender shreds of meat that just fall apart.

You can dip the meat in sauce and wrap it up in lettuce with a little rice, or just eat everything separately. The strawberry, in particular, made a great complement to the salty, savory meat. It’s important to serve something mellow and unchallenging to go with the meat, which is very delicious but very loud in flavor.

Altogether a wonderful, gratifying meal, lots of fun to eat. Corrie packed a little sandwich bag of bo ssam in her lunch, and when they asked her (for the 100th day of school) what kind of food she could eat 100 of, she wrote “bo ssam.” Crumb status revoked!

THURSDAY
Chicken nuggets and party mix for kids; Asian food for adults

Damien and I snucked away for a little early Valentine’s Day overnight getaway. 

For dinner, we tried Kogetsu in Peterborough, which is decorated like an Asian fever dream, with giant picture windows looking out over a waterfall. We had egg rolls and steamed pork dumplings in peanut sauce, and I ordered the nabe yaki udon, which is a noodle soup with an impressive assortment of strange and delicious mushrooms, vegetables, and proteins lurking in the broth, plus a poached egg and two enormous tempura shrimp.

The broth was oddly bland, but I liked it anyway. 

Then we went back to the inn. Last time we visited this inn, I was extremely pregnant with Irene, and you know what? Even when you’re not heavily pregnant, which I am not, it’s still super hard to get out of a hot tub. And that’s all I’m gonna say about that. 

Breakfast was lovely. They cook everything from scratch to order, and much of their food is locally sourced. I had an English muffin with a poached egg and roasted tomato, with bacon and toasted whole wheat bread with raspberry jam. 

They also have a wonderful, elderly dog who limps around, collapsing into various sunbathing spots. The dog and the cheerful innkeepers were the only other people in the whole place. The other thing I like about this place is that it’s not haunted. I don’t mean to be a weirdo, but most inns and hotels are at least semi haunted. If you get up in the middle of the night, you will feel the misery and oppression in the air and in the hallways, presumably because sad and bad things have happened there. Take it or leave it, it’s just what I think. I have been in a lot of hotels! This one just had a Paul Revere bell ringing out the hours, and also a bird nest in the porch outside the window. I really love New Hampshire. We’re having a little thaw right now. It’s in the high 40’s, the puddles are glittering, there’s a little drip-drip-drip action going, and it feels like spring is something that might actually show up at some point. A good day. 

FRIDAY
French toast casserole, hash browns,  OJ

This meal is an excuse to serve orange juice, which I cannot seem to shift off the “unutterably expensive; for treats only” list in my brain. 

To make french toast casserole, tear up whatever stale or leftover bread you have in the house and heap it in a buttered casserole dish. Make enough egg and milk mixture to saturate the bread, and pour it over the bread pieces. You can add sugar, vanilla, and cinnamon to the mixture before pouring it out, if you like. Thin slices of apple is nice, as well. Dot with butter, and sprinkle with a little more sugar and cinnamon to make a nice crust. Bake at 35o until the egg is set. Serve in wedges. 

Here’s an old picture, back from when the sun would shine and we had stone fruits, oh my.

We survived the 100th day of school (Corrie had 100 bells on her shirt, and Benny dressed up as a tortoise, because tortoises live to be 100? I don’t know) and now we just have to make valentines for Monday. I bought a bunch of silicone molds (hearts, fancy hearts, roses, and dinosaurs) from Walmart, and we’re going to melt Jolly Ranchers into them and call it fancy. I have popped 20 bags of popcorn for the school dance tonight, and Irene’s gorilla mask has arrived in the mail (also for the school dance tonight). I’m sitting here kind of befuddled because I ate breakfast today, which I don’t normally do, and I went away on a Thursday, which I don’t normally do, and so my stomach and my brain have no idea what time of day or what day of the week it is. I will probably fall asleep at adoration. Will pray for you cheese bags before I do. 

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New England clam chowder (without bacon)

You can certainly add bacon or fat back if you want! Rather than starting with butter, fry up a few pieces of meat first, take the meat out and break it up, fry the vegetables in the fat, and add the meat back in later.

Ingredients

  • 3 stalks celery, chopped
  • 1 large onion, diced
  • 4 Tbsp butter
  • 4 cloves garlic, minced
  • 1/2 tsp white pepper
  • 16 oz clam juice
  • 4 cup water
  • 6 tsp chicken bouillon powder (to make a concentrated broth)
  • 4 small potatoes, diced (peeled or unpeeled)
  • 3 6.5-oz cans of chopped clams
  • 3 cups half and half
  • 1 cup flour
  • fresh parsley (optional)

Instructions

  1. In a heavy pot, melt the butter. Sauté the celery and onion until soft. Add the garlic and cook for a minute or two longer. Stir in the white pepper.

  2. Add in the clam juice, the water with bouillon in it, the potatoes, and the clams, undrained. Simmer, uncovered, for about 20. minutes until the potatoes are cooked.

  3. In a small bowl, slowly whisk the half and half into the flour, then add this mixture gradually into the pot until blended.

  4. Heat through. Continue to cook at a low temperature to cook out the flour taste. If the chowder is too thick, add more chicken broth.

  5. Add chopped fresh parsley before serving if you like. Serve with oyster crackers.