All things shall be well, and all things shall be well, and all manner of things shall be, well, here’s what we ate this week:
Hot dogs, hot pretzels
I vaguely remember Saturday.
The kids had chicken nuggets at home and Damien and I went to a party at the house of one of his editors. We had a really nice time! We took our time coming home and stopped for dinner at Siam Orchid Thai Bistro in Concord, which has a pleasant outdoor table area. Lovely meal. We had a plate of various appetizers, all very fresh and delicious, and then Damien had some kind of amazing crunchy duck arrangement on spicy noodles, and I had a spicy beef and vegetable situation, also scrumptious. My rice came in an adorable little basket.
We felt like such hot shots, we even ordered dessert. Damien had mango fried ice cream and I had coconut ice cream with peanuts on sticky rice.
This refreshed and enchanted me so much, I went home and starting mooching around for information about ice cream makers, and I ended up getting an excellent deal on a like-new Cuisinart ice cream maker on FB Marketplace. It should get here in a few days, so hold on to your butts.
Blueberry almond chicken salad
Easy and pleasant. The blueberries are sweet and cheap this year. I roasted some chicken breasts with olive oil, salt and pepper and garlic powder, sliced it, and set it out with mixed greens, blueberries, slivered almonds, thinly-sliced red onions, and some freshly-shredded parmesan cheese.
I had mine with red wine vinegar for a dressing, and stale crackers on the side. I didn’t toast the almonds, because it was already monstrously late, and sometimes you feel like you don’t even have two more minutes to spare. But here is my periodic reminder that you can easily toast nuts in the microwave, and it makes them crunchier and nuttier, and only takes two minutes.
Chicken enchilada bowls
I keep making this meal and it keeps not being anything more than okay. Why do I keep trying? Nobody knows.
I made a big pot of rice in the Instant Pot, and roasted the chicken breasts with olive oil and lots of Tajin seasoning, and then shredded it. I mixed half the shredded chicken with red enchilada sauce and half with green enchilada sauce, from cans. And I served the rice and two saucy chicken varieties with some black beans, shredded cheddar cheese, corn chips, and sour cream.
It was fine. I guess I’m just going to have to break down and make actual enchiladas again, though. I guess the real problem with this dish is that it’s not actual enchiladas.
Tuesday, or possibly Wednesday, was also the feast of Saints Anne and Joachim. The only reason I know that is because I was looking for something that rhymes with “ice cream” for the title, and I was like, hey; so I looked it up the date, and I was like, hey! Or should I say: “AIEEEEEEEEE!!!!!!!”
Carnitas, guacamole and tortilla chips, corn on the cob
Now this meal turned out great. I made a large dish of guacamole, including one of the more successful tomatoes from our largely unsuccessful garden
Every year, I plant six tomato plants, and five of them are spindly, wizened, and blighted, and one of them is cheery, robust, and prolific. I water and fertilize them all exactly the same, and they all get the same amount of light. I know why this happens, though. It’s to drive me crazy.
I didn’t take a picture of the guacamole, but one must imagine guacamole. One must imagine Simcha happy. Guacamole makes Simcha happy.Jump to Recipe
For the carnitas, I followed John Herreid’s simple, delicious recipe, which I have finally made up into a card, because I altered it slightly.Jump to Recipe
It turned out so lovely. You cook the seasoned meat up in oil and Coke with cinnamon sticks, orange quarters, and bay leaves,
fish out the flavoring elements, continue cooking, and then scronch that meat.
I forgot to drain the fat out of the meat at the end, but there were zero complaints. I took my plate outside with the carnitas, some guacamole chips, and an ear of corn, and listened to Benny talk about how beautiful the world is.
And this is the best possible way to eat carnitas.
Burgers and ever so many raw vegetables
I ate outside again and saw THREE hummingbirds. Here are two of them. I think they were mad at each other:
I installed the Merlin app on my phone, and it’s very entertaining, but I can’t say it’s taught me anything. I’ve always had a hard time remembering all but a few bird calls, and now that my phone tells me what they are, I still can’t remember them unless I’m looking at my phone. Nicely designed app, though.
Later today MY SISTER IS COMING OVER. I AM EXCITE!!!!! Get ready for lots of food, because that’s what I do when I am excite!!!!!!! She and several of her kids are staying the weekend, and we are also having lunch tomorrow with a priest who is passing through on his way home from seeing the pope. I hope the hummingbirds behave themselves.
And don’t forget to tell me about your homemade ice cream! I want to make ridiculous delicious flavors. We still have a few weeks of vacation left, and we are most definitely open to all kinds of ideas.
White Lady From NH's Guacamole
- 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
Peel avocados. Mash two and dice two.
Mix together with rest of ingredients and add seasonings.
Cover tightly, as it becomes discolored quickly.
Carnitas (very slightly altered from John Herreid's recipe)
- large hunk pork (butt or shoulder, but can get away with loin)
- 2 oranges, quartered
- 2-3 cinnamon sticks
- 4-5 bay leaves
- salt, pepper, oregano
- 1 cup oil
- 1 can Coke
Cut the pork into chunks and season them heavily with salt, pepper, and oregano.
Put them in a heavy pot with the cup of oil, the Coke, the quartered orange, cinnamon sticks, and bay leaves
Simmer, uncovered, for at least two hours
Remove the orange peels, cinnamon sticks, and bay leaves
Turn up the heat and continue cooking the meat until it darkens and becomes very tender and crisp on the outside
Remove the meat and shred it. Serve on tortillas.