What’s for supper? Vol. 162: It’s the chim churriest time of the year!

Here I am at the airport, waiting to fly to Chicago for the FemCatholic Conference! I can even list all the many things I’m looking forward do about this weekend. It’s going to be awesome.

But first, the food! Here’s what I’m having for lunch right now:

Bland, but not terrible. I did dribble tzatziki sauce all over my shirt. And here’s what else we dribbled on ourselves this week:

SATURDAY
Grilled ham and cheese, sweet peppers and dip

Nothing to report. I didn’t take a picture.

SUNDAY
Birthday pizza and cake

Yes, Corrie’s birthday! She asked for only one present: A Chompo bar. I know Chompo Bars have a soft nougat part inside, and there is a chewy caramel part around that, and the outside is chocolate with nuts; but Corrie said they are all chocolate with no nuts and with a green wrapper, and when you’re the birthday girl, you get to say what’s q-p-m and what’s c-r-n. So I printed out a wrapper and glued it to a Hershey bar

and she ate the whole thing herself, because she was the birthday girl.

She had also asked for a Puffin Rock cake, but without any puffins or anything on it.

I’m not gonna claim it wasn’t 40% tin foil, but she liked it. Bababa boo!

She also requested pizza and Abba. Can do.

MONDAY
Chicken quesadillas, nacho chips

I coated the chicken breasts with olive oil, then dusted them generously with chili lime powder, and roasted them, then cut them into thin slices, and sprinkled it in with the cheese in the quesadillas. Quesadillas are awesome. They are another food I never ate until I was in college, or possibly in my 30’s. It just goes to show.

I forgot to take a picture of this as well, so here’s a photo of quesadillas of yesteryear, back when there was still a sun.

TUESDAY
Out for pizza!

Because it’s vacation, that’s why. We got almost all the way through the meal before Corrie discovered that one wall was entirely covered with mirrors.

WEDNESDAY
Fettuccine with ragù, garlic bread

Damien made this. He always uses this Deadspin recipe, but it turns out different every time! I liked this iteration a lot. Very tender but you could really taste the wine, and the anchovies could not be denied. It’s ground meat, milk, vegetables, a little tomato paste, wine, and misc. If you thought a pasta meat sauce needed to be red, prepare to be the wrongest person in the world, that’s all.

Clara made enough garlic bread to . . . I can’t think of something that you need a lot of things for. It was good garlic bread.

THURSDAY
Beef skewers with chimichurri, honey goat cheese, fig paste, cranberries, snap peas, and crackers

Some much-anticipated guests had their travel plans derailed, so that was a bummer, but we did have a good meal. This beef is much better threaded on skewers and grilled over the coals, but it was still far to Februaryish to send Damien out into the yard, so I just sliced the beef thin, doused it in olive oil and salt and pepper, and roasted it in the over right under the broiler.Then I just set out bowls of everything else and let people put together their own combinations.

Chimichurri:

Pickled onions:

Yum.

FRIDAY

Tuna noodle casserole again, because (a) it’s vacation and I will say yes to anything, as long as it’s not a lot of trouble, and (b) I won’t even be in the same time zone by dinner time!

Here’s some recipe cards:

Beef skewers

We used a cheap cut of oven roast and it turned out just great (but I'm sure steak would be good, too!). Serve with chimichurri and pickled onions for a wonderful treat. 

Ingredients

  • beef
  • olive oil
  • salt and pepper

Instructions

  1. Soak wooden skewers in water for at least half an hour before skewering meat. 

  2. Slice beef across the grain into wide strips, trimming off fat if necessary. Thread them, accordion style, onto the skewers.

  3. Build the fire and let it die down to coals. 
    Just before cooking, drizzle the skewers with olive oil, salt, and pepper. Then lay the skewers over the grill, turning occasionally, until they are sizzling. 

  4. Serve with chimichurri and pickled red onions. 

Chimichurri

Dipping sauce, marinade, you name it

Ingredients

  • 2 cups curly parsley
  • 1 cup Italian parsley
  • 1/4 cup dried oregano (or fresh if you have it)
  • 1 Tbsp red pepper flakes
  • 2 Tbsp minced garlic
  • 1 tsp pepper
  • 1/2 tsp salt
  • 1/4 cup red wine vinegar
  • 1 cup olive oil

Instructions

  1. Put all ingredients except olive oil in food processor. Whir until it's blended but a little chunky. 

  2. Slowly pour olive oil in while continuing to blend. 

 

Pickled red onions

A nice side dish for beef skewers with chimichurri

Ingredients

  • 2 red onions, sliced thin
  • 1 cup chopped cilantro
  • 1 cup red wine or cider vinegar
  • 1/3 cup sugar
  • water

Instructions

  1. Dissolve sugar into vinegar. Add onions and cilantro. Add water if necessary to cover onions. Cover and let sit for several hours before serving. 

What’s for supper? Vol. 154: Ragu! Sing it with me! Raguuuuuuu!

I think Corrie speaks for all of us when she says:

Here’s what we ate this week (with some links to Christmas baking and candy recipes at the end):

SATURDAY
Birthday! Stuffed shells, garlic bread, veg and dip, birthday cake

Sweet Benny wanted a rose-themed birthday. Easy enough. We made some giant paper flowers and hung them from the ceiling. Here it is, halfway decorated:

and the night before, Benny and I made some fruit roll roses.

She’s a wonderful kid to work with, and she never gets offended if you say, “Sweetheart, Mama’s ears are tired. Can you stop talking for a few minutes?” She just laughs and says, “Yeah, I like to talk.” Then she keeps talking.

I couldn’t find the Fruit by the Foot strips I was looking for, so we got regular fruit roll-ups, unrolled them, cut them into four strips, and pinched the ends together to make one long strip. Then we started rolling it up in a tight roll to make the center of the rose; then we rolled up the rest loosely, twisting and occasionally folding and smooshing the strip. I don’t know if I can describe it better than that. Some of the turned out more rose-like than others!

Then we stuck toothpicks in the bottoms and stuck them in the cake. I used a Wilton leaf tip to make the leaves, and added some dots for garlands on the sides. My first leaves, not too shabby!

She was delighted with her cake. When Damien put it in front of her, she just sat there, smiling and smiling.

She requested stuffed shells. I didn’t have my recipe in front of me, so I checked out the box. Let’s see . . . cottage cheese . . . zucchini . . . yeah, okay, this box is fired. I went and found my recipe. Recipe card at the end.

For a party activity, we made flower crowns. These were first graders, and they definitely needed some help from the moms, but I bet they could do it on their own the second time around. We made circlets out of wired pine garlands, then made standard tissue paper flowers with a little bell at the center, threaded through the pipe cleaner. (Yes, I still call them pipe cleaners instead of chenille stems. Take that!) We attached the flowers on with the pipe cleaners, then tied wisps of tulle to both sides of the flower just to add some poofiness, then tied ribbons to hang down the back. I didn’t get any good pics, but can probably do a tutorial if anyone is interested. Not a bad party activity, and the girls looked adorable, and ready for the Kentucky Derby.

SUNDAY
Roast beef sandwiches, chips

Damien roasted a couple of chuck roasts. He covered them in salt, pepper, and garlic powder, and seared them in very hot oil, about three minutes per side, then roasted them in a 325 oven for about 90 minutes. Then he let them rest for a bit, then sliced it up. We put it on rolls with horseradish sauce and provolone, and put them in the oven for a few minutes to toast up. I also had tomatoes in mine.

I had a jar of sliced pepperoncini, but they were a weird color, so I threw them out. Aren’t you glad I’m so tired I thought that was worth writing down?

MONDAY
Ham, mashed potatoes, peas, roast brussels sprouts

Me, sadly flipping through supermarket flyers: So . . . do you guys . . . maybe . . . want ham?
Benny: HAM. HAM. HAMANDMASHEDPOTATOESANDPEAS.
Me: Okay! But how about Brussels sprouts instead of peas, just to mix things up a little? Brussels sprouts are on sale right n-
Benny:

So that’s what we had. I also roasted some Brussels sprouts, because they were on sale and I like them.

Benny was irate.

TUESDAY
Sweet and sour chicken stir fry, rice

Clara had been asking for this meal, which I make very authentically by cutting chicken into pieces and cooking them, then adding steamed vegetables from a bag and sauce from a jar, and schlorping the whole thing over rice.

It was extra schlorpy, because I didn’t drain the vegetables sufficiently. I even found a few cans of water chestnuts in the cabinet. I took them out of the cans and everything.

Oh, I cooked the rice in the Instant Pot using the 1:1 method. Works every time. I like the IP for rice because it comes out nice and sticky, and you can make it ahead of time and just let it stay warm until you’re ready.

WEDNESDAY
Ragù on fettuccine, garlic bread

Damien started making his amazing ragù the night before, and this was the ragù that surpassed all previous ragùs. He uses this Deadspin recipe, and this time, he used a pound of pork, a pound of veal, and . . . hold onto your butts . . . a pound of pancetta, which he ground by hand.

He ran a bunch of onions, celery, and carrots through the food processor, and threw in a bunch of anchovies, wine, and olive oil, and a little tomato paste, and let it cook a good long time. I gained eleven pounds just smelling it.

It was fantastic.

I know it doesn’t look like much in this pic, but it’s one of those foods where the flavor just blooms inside your mouth. Can’t figure out if that’s a creepy thing to say or not, but it sure was exciting. Also, every time the kids asked what was for supper, I would sing out, “ra-GUUUUUUUUUU!” to the tune of Veggie Tales “Cebu,” and it really annoyed them. Ha ha!

THURSDAY
Pork ramen

Sometimes this gets pretty elaborate, but this time it was just cheapy ramen, some boneless pork ribs sautéed in olive oil with soy sauce and sliced, some sautéed mushrooms, chopped scallions, and soft boiled eggs. Oh, and crunchy noodles. Spicy sesame seeds and hot sauce.

I was starving, and this tasted like heaven. Salty, salty heaven.

FRIDAY
Tuna noodle for kids, possibly bouillabaisse for me.

I got some kind of frozen mixed seafood whatnot for like $4 a few weeks ago, and it’s calling to me.

Okay, that’s a wrap! Now, how about Christmas baking? Got anything good? I haven’t even thought about it yet, but I’ll probably make chocolate caramel nuts, which make good token presents. Here’s my post with a photo guide to the recipe from Smitten Kitchen. You really need a photo guide, because it goes through something like eleven alarming stages before things turn out fine at the end. This post includes links to other helpful basic December recipes, including fudge, nut brittle, buckeyes, and rum balls.

Hanukkah is over, but that’s no reason not to make rugelach, so here is my recipe and photo guide for that.

Finally, if you feel like you have to decorate cookies, here is a recipe for sugar cookie dough that you do not have to refrigerate. You can also use this dough recipe for beautiful stained glass cookies, which always impress. This post has some photos of the process.

 

Stuffed shells

Just a basic recipe. You can add meat to the sauce or spinach to the cheese, or anything that strikes your fancy. Serves about 10.

Ingredients

  • 2 12-oz boxes jumbo shells
  • 2 32-oz tubs ricotta cheese
  • 8 oz grated parmesan cheese
  • 4 cups shredded mozzarella, divided
  • 4 eggs, beaten
  • 1 Tbsp garlic powder
  • 2 Tbsp dried basil
  • 1 Tbsp salt
  • 1 tsp pepper
  • 1/2 tsp nutmeg
  • 4-5 cups pasta sauce

Instructions

  1. Cook the shells in salted water, drain, and rinse in cool water. Mix them up with olive oil so they don't stick together.

  2. Preheat the oven to 350. Mix into the ricotta cheese all the seasoning, the parmesan, and 3 of the cups of mozzarella.

  3. Spread a little sauce in the bottom of an oven-proof pan or dish. Stuff each shell with about 1/2-1/3 cup of cheese filling and lay the stuffed shells close together.

  4. Top with the rest of the pasta sauce, and sprinkled the remaining mozzarella on top of that. Cover loosely with foil and cook for 45 minutes or longer, until it's bubbly. 

What’s for supper? Vol. 125: Tuesday is the new Friday

Sorry for the delay! Last week was a week of great stupitude and everything is late. Here’s what we had. Carb counts at the end.

SATURDAY
Chicken quesadillas, tortilla chips, strawberries

I drizzled a bunch of chicken breasts with olive oil and dusted them thoroughly with salt, pepper, cumin, and chili powder, then broiled them, let them cool a bit, and sliced them.

People could choose a combination of cheddar cheese, chicken, jalapeño slices, and chopped scallions for their quesadillas.

Served with sour cream and salsa, strawberries on the side. Lovely.

SUNDAY
Chicken sandwiches with bacon, green apple, and cheddar on sourdough; spicy fries

A very fine sandwich. My husband used olive oil, salt, and pepper and broiled the chicken, then cut it into thick slices. Each sandwich had chicken, a few pieces of crisp bacon, a slice or two of Granny Smith apple, and a thick slice of sharp cheddar, all on thick, toasted sourdough bread with honey mustard dressing. So good.

We had spicy fries, from frozen, on the side.

MONDAY
Ramen with pork and pickled vegetables

In the morning, I set some carrots and baby cucumbers pickling. I sliced the cukes into thin coins, and used a horizontal vegetable peeler to make wide ribbons of the carrots. I put them in a bowl with some white vinegar and a quarter cup or so of sugar. Pickled vegetables add a wonderful crunch and brightness to otherwise dull food.

Before dinner, I dusted some thick pork ribs with salt and pepper and sautéed them in olive oil. While they were cooing, I soft boiled a bunch of eggs, chopped scallions, and started some ramen cooking. Then I sliced the pork thin and served everything in separate bowls, along with sesame seeds, sriracha sesame seeds, wasabi sauce, and soy sauce.

And how delighted I am to be eating dinner while the sun is still up. HOW DELIGHTED.

TUESDAY
Stuffed shells, salad

Benny has been begging for lasagna, and I have a real mental block about making lasagna. I always end up like the Three Stooges in the one where they’re hanging wallpaper. So I made stuffed shells instead.

I cooked two 12-oz boxes of jumbo shells, and stuffed them with this filling:

2 32-oz tubs of ricotta cheese
8 oz. grated parmesan
4 beaten eggs
1 Tbs garlic powder
2 Tbs dried basil
2 tsp salt
1 tsp pepper
3 cups of shredded mozzarella

I put sauce in the casserole dish, then put in the stuffed shells, then added more sauce and topped it with another cup of mozzarella cheese. I covered it and put it in a 350 oven for maybe 40 minutes. I forgot to eat that day, so I almost devoured my own hand in my haste to put stuffed shells inside my face. The kids who weren’t starving also thought they were quite good, too.

WEDNESDAY
Hamburgers, spicy roast cauliflower

I’m trying to serve chips less reflexively, so I tried cauliflower. Because I happen to like cauliflower, and not because I think it’s some kind of magical hylomorphic substance that can be browbeaten into becoming anything your carb-loving heart desires. Yes, I know that’s not what hylomorphic means. Don’t care. I just like cauliflower.

So I broke it into florets and mixed it up with olive oil, salt, pepper, tons of minced garlic, and some hot pepper flakes, and shoved the pan under a hot broiler until the cauliflower was a little charred. It was okay. I thought it would be exciting, but it was just kind of hot. I forgot to take a picture, but you can probably imagine.

THURSDAY
Pizza and birthday cake

A sleepover party with I don’t even know how many little nine-year-olds. Guess what? They were so much better behaved than the three high school kids who slept over the night before. Land.

This party was a pirate party. We’ve thrown a lot of parties, and my greatest tip is: Have a few bucks to spare so you can just run out and buy a bunch of crap right before the party. I spray painted a skull and crossbones on a plastic tablecloth and blew up balloons, and that was decorations.

I cut a watermelon into a pirate ship full of fruit salad, which is honest to goodness not that hard if you stay calm. Look at the little carrot cannons! The girls supplied little clay mermaids to lounge here and there.

You cut the melon in half lengthwise and slice the fruit in the bottom like a grid and scoop it out with a big spoon. Then scoop out the top rind and trim it into a few sail shapes, and put it together with wooden skewers for masts. I had to put some extra shell bits in the bottom to anchor the skewers. I also cut holes in the side for baby carrot cannons, and taped a little flag to the top. In other lifetime, I’ll go nuts with scrolling and scrimshaw and little flags and spars and rope ladders, but not this lifetime.

Then I made a treasure chest cake! Sort of!

It looks a little bit like a clam eating Oreos, but it also looks a little bit like a treasure chest, don’t you think?

I made a double recipe, and used about 1/4 of the batter to make a round base, which I frosted and then sprinkled with crushed graham cracker for sand (pirate sand). Then I poured the rest of the batter into a large loaf pan, to make the chest. When it was cool, I sliced the rounded top off for a lid, and frosted the bottom.

I used gold food grade spray (affiliate link!) to make gold coins out of Oreos. I have no idea why I didn’t use yellow Oreos, but I didn’t. (There were also gluten free cupcakes, and I topped them with GF chocolate chip cookies sprayed gold, to be gold nuggets, I guess.

Piratey! It took two cans of spray to cover all the cookies on both sides.) Then I arranged the coins on the bottom/chest part of the cake with a plastic necklace, put the top “lid” back on, and frosted that.

Then I added the trim.

If I had had more time, I would have mixed different shades of chocolate frosting together to make the chest look like wood, and I would have used chocolate chips for the rivets. Next time! I thought it turned out well, though, and the birthday girl was pleased.

The kids made their own pizzas. This is a great party activity, as it’s both project and meal.

Everyone had a red pirate head scarf ($1 each at Walmart) and an eye patch (which I bought in bulk here – affiliate link!). To make pirate scarves, fold the kerchief into a triangle. Lay it over the head, fold the two side corners in, tucking in the folds that makes, and tie a knot at the nape of the neck. Works best for kids without a cubic yard of curly hair.

They played “walk the plank” down by the stream. I don’t know what that entails, but everyone did come back.

FRIDAY
Blintzes and grits

Yep, that’s what we had. As befitted such a meal, I didn’t take any pictures.

***

So here’s the carb counts, more or less:

Chicken apple sandwiches:

Sourdough bread – 23 carbs per slice – 46 for sandwich
Chicken 0
Bacon 0
Honey Mustard dressing – 6 carb per 2 tablespoons
alternate:
Mustard – 0
Mayonnaise – 0

Spicy fries – 21 carbs per 14 fries
Ketchup – 10 carbs per two tablespoons
***

Chicken quesadillas:

Pueblo Lindo large burrito size tortilla: 34

Chicken with olive oil, cumin, pepper, salt, chili powder: negligible
Cheddar cheese: negligible
jalapenos: doesn’t want

scallions: doesn’t want

Clancy’s restaurant style tortilla chips: 14 chips, 38 carbs

salsa: doesn’t want
sour cream 2 Tbs: 2
4 medium-large strawberries: 4
orange cream bar: 17
___
total: 95
***

Pork ramen:

1 package Top Ramen, chicken flavor: 26
Pork cooked in olive oil and sesame oil: 0

soft boiled egg: 0
one 7″ carrot and 1 mini cuke, pickled in vinegar and sugar: 10
scallions: 1.1 per scallion
(sauteed mushrooms, 4 medium sliced: 2.4)
spinach: 1.1 per cup, raw
sesame seeds: .7 per teaspoon
(soy sauce: .8 per Tbs.)
sriracha sauce:

iced tea: 34 grams per two cups of Lipton lemonade/iced tea mix

***

Stuffed shells:

  • 2 32-oz tubs of ricotta cheese, approx 8 cups: 45 per container, 90 total recipe
  • 8 oz grated Parmesan cheese: 0
  • 4 eggs: 0
  • 1 Tbs garlic powder: 7
  • 2 Tbs dried basil: 4.2
  • 2 tsp salt: 0
    1 tsp pepper: negligible
    4 cups shredded mozzarella cheese: 16
  • Makes about 9 cups cheese filling: 117.2 total
    2 boxes of Jumbo Shells, 12 oz each: 246 per box,
  • carbs in six shells:
    41 g per six pasta shells
    Reggano marinara sauce, 1/2 cup (divided top and bottom): 13
    cheese filling, i cup: 13.02
    _______
    67.2 per six shells
salad made of iceberg, spinach, and greenleaf lettuce: 2 c, about 2 carbs
1 Tbs balsamic vinegar: 2.7
 
TOTAL MEAL: 71.9
***

Pizza and cake:

260 total ball of Portland Pie white dough

1/4 of a pizza:

65 carbs for 1/4 ball pizza dough
1/4 cup Hunts sauce: 5.5
1/2 cup shredded cheese: 2
72.5 for 1 mini pizza
cupcake:
1 of 12 Live GF yellow cake : 37
frosting:20
oreo: 866138.5 total meal
***

Blintz and grits:

blintz 13

grits, 3 Tbs: 29
apple: 15
granola bar: 19
milk, 2 cups: 24
—–
100

What’s for supper? Vol. 120: TeamDonutEyes

Oh, what a week. Let’s talk about food.

SATURDAY
Pork ramen

Still not tired of it. Kyra (you know Kyra) reminded me about Chinese five spice, so I dusted some boneless chops with it and sauteed them in olive oil. Succulent and delicious.

Big pot of ramen noodles with your choice of sliced pork, soft boiled eggs, frozen stir fry veggies, chopped scallions, sesame seeds, soy sauce, and hot sauce. So cheap, fast, and delicious.

SUNDAY
“Greek nachos,” birthday cake

Corrie’s birthday!

 

Yep, we bought one of those helium tanks from Walmart. It comes with 30 balloons and ribbon, and, well . . .

The “Greek nachos” recipe is from Damn Delicious. It wasn’t as outrageously delicious as I remember, but the kids all loved it, and it was very pretty and satisfying. Lots of prep work, though. LOTS.

Basically you make homemade pita chips (these are the best part of the meal). Cut pita into triangles, drizzle them with olive oil, and add a little salt, then bake them. On top of these, you have pieces of grilled chicken, olives, feta cheese, cucumbers, red onion, fresh herbs, and roasted red peppers. And of course tzatziki sauce. Full fat Greek yogurt is my middle name.

I decided to roast my own peppers, for some reason. It wasn’t hard, but I don’t think they tasted any better than the jarred ones. Cheaper, anyway. I used Ina Garten’s directions.  You preheat the oven to 500, put them peppers on a pan, and roast them for 35 minutes or so, until they’re all wrinkly and a little charred. I forgot to turn them. I lost the pic I took, but they were pretty ghastly, very alien autopsy.

Then you let them cool a bit. The stem and seeds come off pretty easily, and you can pull the skin right off, which is fun. The peppers make juice while roasting, so you put that in with the skinned pepper flesh and add some olive oil, and there you are.

Corrie wanted a rainbow cake, and she and Benny decorated it together with Skittles.

MONDAY
Pork and peanut dragon noodles, garlicky string beans

New recipe! Only a few of the kids liked it, but Damien and I thought it was fantastic. This is from Budget Bytes. So easy and cheap. The sauce has just three ingredients.

You brown up the pork, add the sauce and chopped peanuts, and simmer it while you’re cooking some ramen noodles. Then put it all together. That’s it!  Very savory and peppy, with a great texture from the peanuts. I don’t usually like peanuts in meat dishes, but this combination of flavors was perfect. I made a quadruple recipe, with two pounds of pork.

It calls for chili garlic sauce. All I had was sambal oelek, for some reason, which is marinated crushed pepper paste. It seemed fairly strong, if sweet, so I used about half of what the recipe called for, and it was great.

We couldn’t not have garlic, so I heated up some olive oil and browned up a tablespoon or so of minced garlic, then added a few pounds of trimmed string beans and some sesame oil. Then I just kept it moving in the hot pan until the string beans were a little charred. Tons of flavor, and nicely crunchy.

TUESDAY
Quesdillas, corn chips

I added leftover scallions to mine.

The children insist on pronouncing it “quassa-dillllas.” They also say “GWACK-a-mole,” to rhyme with “whack-a-mole.” They do this because they are savages, savages, barely even human.

WEDNESDAY
Egg in toast?

I forget. We made homemade bagels, which I intended as dinner, but the day got away from me.
I used this recipe from King Arthur Flour, appreciating the detail that if you’re using a mixer, the dough “will ‘thwap’ the sides of the bowl.” I couldn’t find my dough hook, so there was somewhat less thwapping, sadly, but it’s very stiff dough.

I also didn’t have as much yeast as I thought, so I was only able to make a double recipe, or 16 bagels.

They turned out . . . okay. With bagels, you make the dough, let it rise, make the dough into balls, let them rise, poke holes, boil them, add toppings, and then bake them. The main problem was that I was yakking with another mom the whole time, and made the grievous mistake of using 1-1/2 cups of water for the water bath. That’s the amount of water that goes into the dough; the water bath is supposed to be two quarts.

Here you can see me in the act of thinking, “Something ain’t right here . . . ”

This is the same kind of thinking that led me, in 7th grade Home Ec class, to read the directions to take the two skirt panels and sew the side together, and to conclude that I ought to I sew both sides of one panel together, and then sew both sides of the other panel together. Rather than sewing . . . you know, let’s just move along.  Poor Mrs. Dakin.

In my defense, look at my kitchen. Look at it! It’s ridiculous. Although I did buy a hutch yesterday, and that tangle of cords is soon going to be moved away from the stove, so people can stop accidentally charging their phones in the toaster.

So, the poor bagels had to splash around in a little kiddie pool of a water bath, rather than being dunked into the deep end. Also, the sugar-to-water ratio was way off, so they were quite sweet. Here is how they looked after their water bath, before baking:

They still would have been all right, except that I burned half of them. OH WELL. They did all get eaten! I made eight sesame, four poppy seed, and four kosher salt.

And we had a pretty good time. Some of us had a very very good time.

THURSDAY
FISHERS DINE OUT!

Vacation’s almost over, so we went to the local children’s museum, which I love. It’s quite low-tech, and very lovingly designed by someone who really understands kids. There is also a pretend dentist section with a really comfortable dentist chair just the right size for a tired mother and her cell phone.

By the way, I am solidly #teamdonuteyes

Corrie did quite well, and only flipped out once, in the dress-up section, where she literally had to share the stage with another toddler, and she didn’t want to.

Then we went out for pizza. It was early, so I thought it would be empty, but it was jam-packed.  This is just a casual pizza joint, not a place that takes reservations. There’s not really any room for waiting for a table, so it was very awkward.

Then the manager came over, beamed at everyone, gave the kids enormous homemade cookies to ease the wait, and made sure we knew he had a table in mind for us, and would seat us as soon as possible. They made us feel like they were glad we were there.

Waitresses and hostesses, please be more like this to big families, if you can.  Act welcoming, just like you would for any customer. I know it’s stressful to have a large party, but most big families don’t go out very often. Please don’t make us feel like we’re nothing but a hassle for you, even if that’s what we are. It meant so much to me to feel like a normal, valued customer instead of a problem. We went to a different restaurant for Mardi Gras, and I felt like they couldn’t wait to get us out of there.

I also ordered one of the pizzas half anchovy, because that’s how mothers get leftovers for once.

FRIDAY
Grilled cheese, salad, chips

Damien and I were supposed to whisk ourselves away to NH’s tiny little bit of coast for the night, but of course it’s March, and so we must have a nor’easter with flooding and catastrophic winds predicted. And so we change our plans, tra la la.

What’s for supper? Vol. 119: It is almost March.

Well, it’s February and everything is terrible. That’s my excuse for letting things languish around here. Someone spilled something on my computer again, and the quick and easy warranty process only took eleven steps and nine years to complete. Everyone is throwing up. Corrie is hallucinating sad gazebos in the heating vent, and won’t drink Pedialyte or breast milk, only tonic water (Schweppes). If I were in charge of the liturgical calendar, I would put Lent in a month where it wasn’t already so bloody obvious that everything will return dust, but what do I know. Anyway, soon it will be March. Right? Soon?

And, now that I have a computer again, we’ll have our podcasts up and running again asap. Thanks for your patience with that. We’ll also be transferring archives to iTunes and opening them up for non-subscribers, so stay tuned, you stay-tuners!

And now for the food.

SATURDAY
Cheeseburgers and chips

Husband makes good cheeseburgers.

SUNDAY
Pork banh mi, rice, spicy grilled pineapple

I’ve been thinking about banh mi forever, and the time was right. The recipe I used calls for beef, but pork is cheaper, and pork takes on more of the flavor. For this meal, I go around warning everyone that it smells like the Grim Reaper’s jock strap while it’s cooking, but the taste is really very good! This will demonstrate my marketing skills.

I took about four pounds of boneless pork loin, trimmed the fat, and sliced it as thin as I could. Then (this was actually Saturday night that I did this prep work) I put it in a ziplock bag with the marinade, which was:

2/3 cup fish sauce (this is where the “death crotch” smell comes in)
8 Tbs sugar
6 Tbs minced garlic
one onion, minced
a bunch of freshly-ground pepper

So this marinated about twenty hours in the fridge. I also pickled some vegetables ahead of time. I sliced about half a pound of carrots and two long, seedless cukes thin, and set them in jars with a mixture of water, white vinegar, and sugar. I wish I had added more sugar, and I kind of wish I had left the cukes unpickled. There were so many savory, spicy flavors, the sandwiches could have used more cooling.

Before dinner, I spread the meat and most of the marinade in a single layer and slid it right up under a very hot broiler. I turned the meat once so it got a little charred on the edges.

I toasted a bunch of sub rolls, and coarsely chopped a bunch of cilantro; and I mixed about a tablespoon of Sriracha sauce into a cup of mayonnaise. I also set out plain mayo, and some jarred jalapeno slices.

Sublime sandwiches. Just the best. You line the bread with mayo, pack it with pork, then stuff the pickled vegetables in the sides, and sprinkle cilantro over the top. If you do the prep work the night before, this meal comes together in a very short time.

I also made a bunch of white rice in my Instant Pot (affiliate link. I’ll make a small commission if you click through and buy one!), using the 1:1 method. (I took five cups of rice and rinsed it clean in a colander, then put them in the IP with five cups of water. Close the top, close the vent, and press the “rice” button. It automatically sets the time, and this rice comes out springy and a little sticky, which is how I prefer it for asian meals.)

The pineapple was pretty good, not excellent. I’ll try again in the summer, when we can use a real outdoor grill. I sliced two pineapples (does everyone know the easy way to process fresh pineapple?) into long spears, then tossed them with a sweet, spicy sauce made of 3/4 of a stick of melted butter, about half a cup of honey, and about a tablespoon of Sriracha sauce, and a little salt. Next time, I will use olive oil instead of butter, and maybe less honey.

I put them on a greased pan with drainage and put them up under the broiler while we were putting the sandwiches together. It took much longer than I expected for the pineapple to get singed — maybe twelve minutes, after I turned them once.

I liked the flavor a lot, and the slightly firey honey taste was a great accompaniment to the banh mi; but they got a little too soft during that cooking time. As I say, next time we’ll cook them over the coals. They were not bad cold the next day — almost candy-like. Weird, juicy candy.

The meal also made nice leftovers for lunch, with a bowl of rice topped with meat and veggies warmed up. Yum.

MONDAY
Beef barley soup, pesto beer bread

I diced an onion and about five carrots, then put them in the IP with about a tablespoon of minced garlic, some olive oil, salt, and pepper. I used the saute setting until they were a little soft, then added about a pound-and-a-half of cubed beef. When the beef was brown, I pressed “cancel,” then added two small cans of diced tomatoes with the juice, 3/4 of a pound of sliced mushrooms, a cup-and-a-half of red wine, and seven cups of beef broth. Then I added one of those little packets of mixed grains from Aldi, closed the lid, sealed the vent, and set it on high pressure for eleven minutes.

There is a “soup” button, but I’m too old to learn how to use it. Anyway, this turned out swell, and only got the one pot dirty. I left it on “stay warm” for the rest of the day.

I have had this little jar of pesto in the cabinet forever, so I decided to add it to this good old reliable beer bread recipe. I made two loaves. It was . . . okay. I guess I like pesto and I like beer bread, but they don’t do much for each other.

I mean, I ate it. I ate a lot of it.

TUESDAY
Fish tacos with guacamole, tortilla chips

Pretty guac, how I love thee. I could have eaten just guacamole for supper.  Four avocados coarsely chopped, about a cup of grape tomatoes, the juice of two limes, lots of salt, some chili powder and freshly-ground pepper, a few teaspoons of minced garlic, and maybe 1/3 cup of chopped cilantro. I only had jarred jalapenos, so I minced about 1/8 cup of them, and it worked out fine. I forgot onions, but didn’t really miss them. Zippy and good.

GUAC PIC

We also had shredded cabbage, sour cream, salsa, and lime wedges with frozen fish and flour tortillas.

WEDNESDAY
Hot dogs, tater tots

This was when the throwing really gathered speed.

THURSDAY
Chicken and salad, fresh croutons

Not everyone was sick, so we still needed food. I just doused the chicken in Italian salad dressing and shoved it under the broiler, sliced it, and served it with some bagged salad mix.

CHICKEN SALAD PIC

We had tons of bread left over from this and that, so I cut up a bunch of it into cubes, mixed it up with melted butter, salt, pepper, oregano, and garlic powder, and put it in a pan in a 300 oven for about forty minutes. Everybody likes croutons.

FRIDAY
Giant pancake and scrambled eggs

That’s what it says on the blackboard, anyway. We’ll see whose tummy is ready for that.

Oh, there was no food post last week, but I do have a few photos to share. The birthday girl went sledding with her friends, and then Elijah genially manned the hot chocolate bar when they got home.

Our hot chocolate recipe: For each mug of hot chocolate, you put into a heavy pot: one heaping tablespoon of cocoa powder and two heaping tablespoons of sugar, and stir it up with a little water. You heat this paste until the sugar melts a bit, and then slowly add the milk, plus a little vanilla if you like. I made two crock pots’ worth of hot chocolate, and the guests could choose whipped cream, marshmallows, and rainbow sprinkles.

Decorations were just paper snowflakes on threads, but I liked how the cake turned out. I frosted it with chocolate frosting, then laid a paper snowflake on it and used one of those squeeze sifters (affiliate link) to sift powdered sugar over it. Then I carefully pulled the paper off. Ta dah!

It would have been lovely as is, but the birthday girl requested little candy balls, so we added those on the edge. This stencil technique is great if you want a complicated design but have shaky hands. Whatever design you want, google that + silhouette, then print it out and cut it out carefully. Then go ahead with the frosting and sugar as above. Very dramatic, and almost no skill required.

I feel like there was something else I wanted to tell you, but now I forget. It is almost March, right?

What’s for supper? Vol. 112: Salvation is from the jus

Where would we be without the jus?

***

SATURDAY
Aldi pizza

Saturday was the kindergartener’s birthday party. Every other year, she’s requested either a Spiderman party or a Frozen party. This year, she wanted both. The house was already pretty hemmed in with Christmas decorations, so we limited ourselves to a birthday tree

 

here pictured with limited edition Zooming Spiderman; and a snowflake web cake.

I call this cake “You Too Can Learn To Live With a Familiar Tremor.”
The pretty child was pleased.

I had a brilliant idea for an activity: Stained glass cookies. My oldest made this reliable no-chill sugar cookie dough before hand, and the guests had fun sorting and smashing Jolly Ranchers. I recommend triple bagging the candy before smashing it.

For these cookies, roll the dough fairly thick, then use your largest cookie cutters to cut shapes, and then use a smaller one (or a small-necked bottle) to punch out holes in the cookies. Then fill the holes with smashed Jolly Ranchers and bake the cookies on parchment paper. Here’s a pic from a previous year:

One guest was allergic to wheat, so she used the larger bits of Jolly Ranchers and arranged them on parchment paper around wooden skewers. We baked these in a low oven until they were melted and then let them dry, and they made pretty, if blobby, lollipops.

AND THAT’S IT. NO MORE BIRTHDAYS FOR THE REST OF THE YEAR. (We do have a birthday January first, but NO MORE THIS YEAR.)

***

SUNDAY
Hot dogs, chips

I had to do the Saturday shopping on Sunday, so hot dogs it warr.

***

MONDAY
Chicken cranberry pecan salad

This salad is supposed to have greens topped with grilled chicken, dried cranberries, toasted pecans, chunks of green apple, and blue cheese or feta cheese, plus a sweet vinaigrette of some kind. I forgot the cheese and the dressing and was too tired to cut up apples, so it was a little blah.

I cooked the chicken in the Instant Pot, I think 6 minutes of high pressure. I just chucked them in with a bunch of lemon juice. This produced chicken that was definitely cooked, yes it was. Oh well, not my finest hour. Moving along.

***

TUESDAY
Korean beef bowl and rice

Still a winner. I used less brown sugar than the recipe calls for, and had a heavy hand with the ginger. Both improvements.

I served it over rice with chopped scallions and sesame seeds.

***

WEDNESDAY
French dip sandwiches, baked potatoes, salad

This meal was the high point of the week. Honestly, it was only medium high. Not bad, but not the joyous mouth festival I was anticipating.

I used This Old Gal’s recipe, which calls for pepperoncini, beef broth, and Italian dressing seasoning packets. I don’t normally buy seasoning packets — just a random bit of snobbery, nothing to see here — but I didn’t have the emotional strength to look for a different recipe.

The meat obligingly shredded at the mere touch of a fork (if you like shredded meat, the IP is unsurpassable).

 

I toasted rolls, and actually toasted them, instead of burning them. I had my sandwich with lots of horseradish sauce and Swiss cheese, but some chose provolone or pepper jack.

 

Fancily, I dished out the dipping juice in ramekins I got at a yard sale. Sadly, Corrie heard “jus” and drew the wrong conclusions. When she found out it was meat juice, she got over her disappointment quickly and then just went ahead and drank meat juice out her special cup. She’s flexible.

I like this meal, but I think next time beef is on sale, I’ll skip the pepperoncini and just make it savory instead of spicy, maybe using red wine and onions along with beef broth.

There is way more juice than you can possibly use for dipping sandwiches, so I’m not saying you have to crumble your baked potato into the juice and eat it that way, but you might, rabbit. You might.

In closing: “au jus” means “with juice.” You can not serve “au jus” with your sandwiches, unless you also intend to ask for another scoop of “alamode” with your pie. Get it together, America. These are the things that separate us from the animals.

***

THURSDAY
Fancy ramen

I sauteed boneless pork ribs in a pan and then, once they had cooled a bit, I sliced them thin. Then I used the same pan to cook up some mixed frozen stir fry vegetables. Another pot for ramen, and another pot to boil some eggs. I’ve made this entire meal in the Instant Pot, but that’s a lot of putting in and taking out, and nobody wants that at 6 p.m. on a Thursday when you still haven’t bought stocking stuffers.

We had crunchy noodles, scallions, a few sesame seeds, and hot sauce to sprinkle on top. A very satisfying meal for cheap.

***

FRIDAY
Spaghetti

A placeholder meal while I gather strength for the next few days. I keep telling myself I’m feeling better, or at least not getting sicker, but it’s a lurty die. Anyway, alllll my kids are home, Damien has an honest-to-goodness vacation this year, I managed to get some outdoor lights up to make the house look classy

(and discovered you can buy a light timer for $10!) and knocked just about everything else off my Christmas to-do list.

Our Christmas food tradition is a breakfast of cinnamon buns, bacon ($3.33 a pound for bits and pieces, which I actually prefer), grapes, pomegranates, orange juice, and egg nog; and a dinner of — well, there is an excellent Chinese restaurant 3/4 of a mile down the road, and I got nothing to prove.

Egg nog was, like, a dollar an ounce, so we’re making our own this year. Check it out: According to Serious Eats,

A team of microbiologists at Rockefeller University, in what sounds like a late-night-at-the-holiday-party-inspired bit of good science, proved that, at least in lab conditions, given an alcohol content of 20%, eggnog comes out the other end completely sterile after just 24 hours of resting. That’s cleaner than eggnog bought in sealed cartons from the supermarket.

The article above also concludes that egg nog does not actually taste better if you deliberately leave it in the fridge for a year before drinking it. Science!

And I guess that’s it from me until after Christmas! A merry and blessed Christmas to you, my friends. Don’t forget the jus.

What’s for supper? Vol. 103: Kitten pie, Mr. Tweedy

Sad story, short version: I was sitting in the bathroom, half-watching Corrie paddle around in the tub, half-writing something or other. Enter the kitten, who strolls in placidly, sniffs at my feet, checks out a little toothpaste smear on the cabinet, and then propels himself into my lap with the force of a rocket and anchors himself to my thigh with his claws. I jumped up, knocked over my seltzer, and killed my laptop dead dead dead.

I tried putting it in rice for 48 hours. No dice. Maybe I should have put it in dice.

Here is the kitten, by the way. I KNOW. He’s very cute.

“Please, please, master, don’t make me into pie! I’ll be ever so good!”
We’ll see, cat. We’ll see.

We’re working on getting a replacement computer. We have probably fourteen internet-enabled devices in this house, but I can’t get any of them to work well with WordPress or uploading images, and the hilarious podcast we recorded, using a new program on my husband’s notebook? It turned out it wasn’t recording. I’m setting up as much as I can on the weekend, and hoping it won’t be long before I get a replacement.

But food still fooded! Here is what we ate last week:

FRIDAY
Birthday party!

I think we probably had pizza. This was so, so long ago. I made my first and last gorgon cake

and magically transformed the dining room into ancient Macedonia by . . . tacking some leaves up.

Look, it was short notice. It definitely looked different from how it usually looks.

***

SATURDAY
Fish tacos

I forgot to buy limes, and I did buy cilantro, but I forgot to serve it. Oh well. Batter fried fish fillets on flour tortillas with salsa, sour cream, shredded cabbage, and sliced avocado. Still quite good.

***

SUNDAY
Italian Food in the Middle of October Day!

Suppli, pork ragù with fettucine, bruschetta with basil, tomatoes, and provolone, and many kinds of olives; garlic bread, pears with prosciutto, and cannoli with shaved chocolate and cherries, and lemon ices.

We briefly considered salad, but only briefly.

My husband used the fabulous Deadspin recipe for pork ragù.

This has milk in it, not tons of tomato, surprising carrots, and a kind of meaty fluffiness that you really have to experience to understand.

Here is my suppli recipe, which I have updated to include information on how many suppli you will actually end up with. I made thirty suppli the size of goose eggs, and we froze a dozen of them.

If our family keeps shrinking like this, we won’t even be able to drain an entire lake dry by each taking one little lap of water with our little pink tongues. Mew mew!

Well, they turned out quite lovely. I didn’t crowd them in the pot or rush to take them out, so they held their shape. Refrigerating the risotto is vital.

Nice and melty on the inside? This is why they’re sometimes called “suppli al telefono”: because the cheese looks like telephone wires.

I have been to Italy, and their telephone wires look very much like that.

I didn’t even try to find empty cannoli shells this year. I got some of those anise pizzelle waffle cookies and topped them with cheese filling, then shaved chocolate and a maraschino cherry. I used about 32 oz. of whole fat ricotta cheese, maybe 3/4 cup of powdered sugar, and a tablespoon or more of vanilla extract. You don’t want it too sweet.

Well, the food was fantastic. As you may have noticed, the photos get worse as the food gets better. So we’ll close with a day-after shot of the cat eating the cannoli my husband was saving for later.

And that’s how it goes.

***

MONDAY
Hot dogs? I think?

I think I put blue cheese and buffalo sauce on mine. I can never decide if it’s pretentious to write “bleu cheese” instead of “blue cheese,” so I alternate.

***

TUESDAY
Meatloaf, roast red potatoes, salad

I used dear old Fannie Farmer’s meatloaf recipe, and then vandalized the loaves with a lot of ketchup. Nobody wants to admit that they like eating chewy, hot ketchup varnish, but they do, they do.

I put things in the potatoes. Come on, you know how to make potatoes. Oil and spices, hot. Kinda burnt, oh well.

***

WEDNESDAY
Cuban sandwiches, cheez puffs

They lost the valve to my Instant Pot again, so I was reduced to cooking the pork in the oven like an animal. I forgot to get some of that nice Mojo marinade, too, so I just put some frickin spices on it and put in a shallow pan, fat up, at 425 for maybe 35 minutes.

Then I ate all the fat. You think this is disgusting, and I’m not saying it wasn’t, but it was also crisp, golden, savory, and sizzling, and some people’s destinies look like that.

I had some amazing sourdough bread from Aldi, and made ten enormous sandwiches with mustard, Swiss cheese top and bottom, sliced pork (I cooked it in the morning, then sliced and heated it in the microwave in the evening), sliced ham, and sliced pickles.This is one of those sandwiches that you lean into while cooking it, as well as while eating it. I put them in the oven for a bit to make sure the cheese was all melted.

It was. 

***

THURSDAY
Spicy pork with vegetables and rice

I had a little gochujang in the house, so I mixed it up with the other stuff I happened to have, which was a little soy sauce, a little sugar, and a lot of maple syrup. And garlic, of course. I will let myself run out of arms and legs before I run out of garlic.

I cut the pork into little nuggets and let it marinate all day, then cooked it up in a shallow pan with the sauce. I heated up frozen veg in the microwave and added that to the meat, and served it over rice. I don’t know why I’m explaining all this. You cook the thing. You eat the thing. It was fine.

***

FRIDAY
Penne with jarred sauce

My husband came home late and lightly sauteed the cooked penne in a pan with olive oil and minced garlic, and added just a tiny bit of sauce, and it looked fantastic. Gonna try it that way next time.

***

SO ANYWAY, now I have to give this computer back to my husband, who selfishly wants to take it to work with him, the swine. If you were a little bit on the fence about maybe you should or shouldn’t make a pledge to support my site, this would be a great time to YES YOU SHOULD. Or you could use my Amazon links! Or you could come over and kidnap this cat before he gets made into pie.

What’s for supper? Vol. 94: Meat the rainbow!

Sorry this post is so long. I just can’t seem to stop talking.

Quick question: Do the photos load up more slowly or look different from usual? I’m trying a slightly different thing. Let me know!

On to the food.

SATURDAY
Birthday party!

It was a beach party, so of course the day started with thunder and downpours. But it cleared up! The rain just chased all the cowards away, so we had the place to ourselves by party time.

It was sort of a Moana party, so we cleaned out the last of the luau decorations and leis from the dollar store. The cake was the Heart of Te Fiti:

Ehh, close enough. If we needed it to restore the life to our island, I would have looked harder for the green sugar.

I tried Wilton food color spray (affiliate link, certified Kosher, not for sale in Catalina Island. Now you know) for the first time. I was terrified of making it like amateurish graffiti, so I didn’t use enough. Will probably try this stuff again if I need to do a sunset cake or an underwater effect. It smelled like chicken noodle soup, though.

I honestly can’t remember what we had for supper. Maybe burgers.

***

SUNDAY
Kids had hot dogs, chips, strawberries and blueberries; we had steak

What happened, see, was we are planning to take the kids to a giant water-and-amusement park this weekend, so we felt okay skipping the county fair this year. But then I had a sudden thought. What if we just went ourselves? 

We do have happy times at the fair, but it’s so exhausting and stressful with a crowd of kids. Without them, there would be no bracelets that cost a million dollars, no emotional agony as one kid sorely regrets squandering his One Food Treat on fried dough instead of cotton candy, no sunburned babies, no panic when kids wander away to check out the goats, no grousing, no exhausted toddlers, no “sorry, you’re still not tall enough to ride this ride,” no throwing up, no dehydration, etc.

None of this:

Just fun! Fun fun fun!

So off we went, and . . . very quickly ran out of things to do. I got some fried pickles. We pretended to consider buying a piglet. We went on the Tilt-a-Whirl, and that was nice, but then Pharaoh’s Fury was horrible. HORRIBLE. Just plain scary, with no delightful terror or exquisite tingle of fear. We just both felt like we were going to die the whole time, which we were, and it went on and on and on as death whistled past our ears and everything familiar and safe careened far, far away. When it was finally over, we staggered over to a bench and just sat there wobbling for a while. Then we gave our tickets to some kid and went to Chili’s.

***

MONDAY
Cilantro lime chicken, rice

A new-to-me recipe from Damn Delicious. It’s supposed to be for the slow cooker, but Fisher quantities didn’t fit in one Crock Pot, and I feel like the Instant Pot slow cooker isn’t hot enough.

I took a “before” picture because it was so pretty, and I wasn’t sure what it would look like cooked:

So I started it out in the IP for a few hours, then put it on high pressure manual for five minutes. I added a little water, because I wasn’t sure if there was enough liquid for the IP, but it would have been better without; it was a little soupy. I shredded the chicken easily with a fork and served it over white rice or wrapped in tortillas.

It was a good combination of flavors and textures, subject to lots of variation. Will definitely make again. Damn Delicious bills this as a make-ahead freezer meal, because you just prep everything and then throw it into the pot all together, and that’s it.

I know it’s tiresome, but it really is true that fresh ingredients make food so much better. Some days I feel very bitter about going to the trouble of those extra steps (usually because I forgot to buy the quickie version), but I’m always glad I did it when it’s time to eat. Fresh lime juice, fresh cilantro, fresh garlic, yaaas. I did use frozen corn, and it was snappy and flavorful.

***

TUESDAY
Deconstructed pork shish kabob, watermelon

Bone-in pork picnic was super cheap, so I bought two, for maybe seven pounds total. I cut the meat off the bone, trimmed the fat, and cubed it, then mixed it up with four sweet peppers, about 16 ounces of halved mushrooms, two red onions, and a few cups of marinade. All the food was cut to the size you’d want for threading it on a skewer.

The marinade: olive oil, lemon juice, red wine vinegar, minced garlic, salt, pepper, oregano, red pepper flakes.

I didn’t have time to let it marinate, but just spread it in a single layer on my two giant sheet pans (which I continue to love. We’ve put them through their paces and they have not warped a bit)

and put them under a hot broiler (one pan at a time, so they could get direct heat) until it was blackened.

Everyone loved it. It wasn’t quite the same as food cooked on the grill, because what is? But it was still delicious.

Definitely making this again. You could easily use bottled Italian dressing for the marinade. Although [irritating ticking noise made with my cheek] fresh ingredients, ya know.

***

WEDNESDAY
Kids had fish tacos, we had Chinese

Our plan was to ditch the kids again (because it’s summer! Adults should have fun in summer, too!) and I’d meet my husband at his office an hour away, and we’d have Indian take-out on a blanket for an outdoor Bollywood movie.

But I had only cleared half my schedule, and realized I’d be a country mouse fighting rush-hour traffic in the city, and then we’d have to go home in separate cars at the end of the night. Too much like dorm life with curfews! So we ditched the kids anyway, and he taught me how to drive stick shift in a parking lot. Our last stick shift lesson was almost twenty years ago. This one went better than the last time, in the same way that . . . well, you’ll just have to supply your own joke about something that was a miserable disaster the first time, but then was fine the second time. Then we got Chinese food (I had hot and sour soup, a dragon roll, and a silly drink called a Fog Cutter) and a little walk and a little drive in the dark. I do love that man.

And I love having kids who can put together a meal at home! They cooked, ate, cleaned up, changed the baby, and organized tooth brushing before we got back. IT COULD HAPPEN TO YOU. All you need is five teenagers.

***

THURSDAY
Grilled ham and cheese, hot pretzels

I was completely wiped out by dinner time, so I asked the kids to deal with it. It seems I forgot to buy extra bread for sandwiches, so dinner was on the feeble side. Oh, well. We were supposed to have string beans from the garden, but nobody felt like picking them except for the really incompetent ones.

***

FRIDAY
I think spaghetti.

***
And it’s time to start thinking about last hurrah of summer meals! Or maybe special eclipse meals. Or Perseid meals. Whatcha got?

What’s for Supper? Vol. 89: Hot dogs and hamburgers all the way down!

What did we eat this week? I thought you’d never ask.

SATURDAY
Hamburgers and hot dogs, chips, birthday cake and ice cream

My son turned 15 (actually it was kind of a while ago), and his wingspan, from fingertip to fingertip, is now six feet. He can almost touch the floor and the ceiling at the same time. We have low ceilings, but still. Size 14 shoes. Boxing lessons. Life is strange, and fast.

He wanted to go to the beach with his friends and then home for a hamburger and hot dogs cookout, and so it was done. He also requested, SIGH SIGH SIGH, a laundry bag cake.

This is from the new MST3K series, where the invention exchange includes a Carvel Cake Wheel of all the possible cakes one could make with a Carvel Whale Cake Pan. Including a laundry bag cake. Considering I don’t have a whale cake pan, I thought this cake designed to look like a cake designed to look like it’s made despite owning a whale cake pan turned out pretty good.

***

SUNDAY
Curried chicken salad

I chucked a bunch of chicken breasts in the Instant Pot (YES, MY HUSBAND FOUND THE MISSING VALVE COVER BEHIND A PHALANX OF LAUNDRY BASKETS!) with a can of coconut milk and a little water, and pressed the “poultry” button.

I mixed a tub of unflavored yogurt with plenty of curry powder and added the cooked, cubed chicken to that. One of the kids chopped up the salad greens nice and small, so as to, I don’t know, make it more exotic. The recipe called for raisins or grapes mixed into the curry sauce, but I didn’t like the sound of that, so we had grapes on the side, plus chopped walnuts.

It was a pretty okay dish. The people who liked curry liked it, the people who didn’t like curry didn’t like it, and there were a couple who kept asking what curry was, but refusing to taste it, so I threw them out the window. Anyway, it was easy. I also gave two of my teenage daughters a driving lesson, and then unrelatedly headed briskly to the liquor store.

***

MONDAY
Grilled ham and cheese sandwiches, chips

There was a Big Clean a-comin’, so we had a simple meal Monday. Actually we had already pressed everyone into servitude getting the house ready for the last party, not to mention the one before that, so there wasn’t all that much left to do. Relatively speaking. You set your standards to “Low Low Low,” pretend it’s okay not to own a vacuum cleaner, and off you go.

We went to the town fireworks display that night, didn’t get into any fights with any yahoos, and came home with the right number of kids in the dark, so that was a success. Corrie proclaimed the fireworks “orange” and then fell asleep.

***

TUESDAY
July 4th Cookout!

What a spectacular day. We had something like forty people, including my one and only cousin whom I haven’t seen in twenty years. Everyone brought something to eat or drink, and my father brought fireworks and read the Declaration of Independence

and handed out sparklers. The kids played in the stream and swung on swings, everyone gorged on watermelon and meat, the entire neighborhood filled up with smoke, we played Johnny Cash, and it was swell. A really happy day.

We had hamburgers, hot dog, and pork spiedies, chips, potato salad, pasta salad, corn on the cob, watermelon, cookies, and brownies. There was no end of beer and soda, plus Dark and Stormies (dark rum, ginger beer, and lime). And cigars. Actual conversation, one of many similar types of conversations:

Damien: We need fifty pounds of ice. No, sixty. Better get a hundred.
Me: Are you sure?
Damien: The bags are five pounds.
Me: You sure you want me to get twenty bags of ice?
Damien: I don’t know, I’m crazy.
Me: That just seems like a lot. I’ll get ten bags.
Me, loading ten bags into cart: This doesn’t seem like enough. I better get some more. [loads several more bags into cart]
Husband texts me to say there is not going to be enough beer, so I stop at another store to buy more beer.
Me at the next store: I don’t know if we have enough ice. Here, grab that bag for me. No, the twenty-pound one.
Husband texts me to say never mind, we have plenty of beer.
WHICH WE CERTAINLY DID. Then it turned out basically everyone at the party had some reason for not drinking, so we were stuck with enough beer to float a free boat off Craigslist in, and the quantity of Dark and Stormies I personally consumed turned into Three Days of Darkness and Stormies, all with lime. I do what I can.

The spiedies were insanely good, if I do say so myself. I got about sixteen pounds of pork loin and my husband cut them into hefty chunks, which we marinated overnight in this marinade. We soaked the wooden skewers in water to keep everything moist, and my husband grilled them veddy nicely. So juicy and flavorful! There really isn’t anything better you can do for pork.

I forgot to take pictures of any food. That’s how good of a party it was!

***

WEDNESDAY
Cookout leftovers

The kids started the day eating cold pork and hamburgers, so we were reduced to leftover hot dogs and watermelon by dinner time.

***

THURSDAY
One-pan honey garlic chicken and red potatoes, salad

This is a great recipe from Damn Delicious. It tastes even better if you have not allowed the chicken to go bad. Blehhh. We all had one bite, spit it out, and ended up eating potato puffs and scrambled eggs for supper. Boo.

***

FRIDAY
Pizza

I said to my husband this morning, “I don’t know what we’re having next week, but it definitely won’t be hamburgers or hot dogs.” Then he reminded me we’re camping next week.

So . . . who’s got camp food ideas besides hamburgers and hot dogs?

What’s for supper? Vol. 86: ¿Qué pasa, kielbasa?

I’m having a flashback to a former life: Everyone’s schedule is all screwey for end-of-year stuff, so we spent the morning at the park trying not to throw ourselves into the waterfall, and then we got a blister so we had to cool our feet at the library. There are pregnant women chasing toddlers everywhere, and every cell in my body is shrieking out silent thanksgiving that I’m not one of ’em.

Here’s what we had this week:

SATURDAY
Pizza, birthday cake, ice cream

Birthday party! We had no end of pizza, and birthday cake in the shape of – what else? – Devil’s Tower.

It was a Close Encounters of the Third Kind party, what else? It turns out the birthday girl was kidding about wanting me to mash some potatoes so she could have a mountain-sculpting contest with her friends. Humph.

***

SUNDAY
Chicken shawarma; Cheesecake with strawberries and chocolate ganache

Birthday girl requested shawarma. I treated myself to skinned, boned chicken and set it to marinate the night before. It turned out to be breast meat, not thigh, which was a little disappointing; but it’s still always a fabulous meal. We use this recipe for oven-roasted shawarma from the NYT.

We had it with tomatoes, cucumbers, three kind of olives, feta cheese, pita bread, hummus, and yogurt sauce. I added pepper, lemon juice, and a bunch of minced garlic to plain yogurt and then basically wallowed around in it for the rest of the evening. Garlic yogurt speaks to me on a cellular level. A microcellular level. A nano-micro-weensy-cellular level. Just keep zooming in, and it’s garlic and yogurt, all the way down.

I briefly considered making the cheesecake in the Instant Pot, but then remembered that I am disgusting and don’t really clean it too good, so it’s kind of meaty in there. If there are people in the world who prefer their cheesecake meaty, I don’t want to know about it. I used this simple recipe (no sour cream) with a graham cracker crust, and used a silicone pan instead of springform. Unlike the photo, it turned out swell.

I crushed up a bunch of fresh strawberries with sugar and rum vanilla. We wanted a chocolate ganache, but I remembered in the nick of time that Aldi chocolate chips don’t really melt. So I made this hot fudge sauce with cocoa powder, butter, and condensed milk. Veddy nice.

***

MONDAY
Hot dogs, corn on the cob, salad

It was horrendously hot, so I thought we might avoid filling the kitchen with corn steam if I cooked the corn on the cob in the Instant Pot instead of in a big pot of water. I guess it worked? But you do have to release the steam at the end anyway, so we kind of got it all at once. I think it helped a bit overall. It’s definitely cooler than stovetop cooking while it’s cooking.

I tried This Old Gal’s recipe for IP corn on the cob, which includes sugar, milk, and butter. It was certainly easy, and the corn was, well, sweet, creamy, and buttery. Kinda gilding the lily, though, and not really worth the extra calories. I’ll probably use the IP for just cooking plain unflavored corn on the cob in the future, though, just because it was easier than wrestling with a giant stock pot sloshing with boiling water. I always scald my abdomen.

I have the eight-quart Instant Pot (affiliate link), which fits twelve whole ears of corn comfortably, see?

***

TUESDAY
Pulled pork sandwiches, chips, salad

Just so you know I’m no Instant Pot cultist

I will here discuss an IP semi-failure: I put the pork into the IP with salt, pepper, and a can of Coke, and set it to “slow cook.” This took four hours, and then it automatically went to “keep warm” mode for the rest of the day. It came out dry and tough, and we had to pull pretty hard, which nobody wanted to do. I’m not sure if that means it was too low heat, or too high heat, or what, but it just wasn’t the same as the regular old slow cooker. Maybe if I pressed “slow cook” again after four hours, I dunno.

***

WEDNESDAY
Oven roasted kielbasa, red potatoes, and cabbage with mustard vinaigrette

From Budget Bytes, a new dish for us, and a hit! It’s very easy to make: Cut up the things, put the things on a pan, make the things hot. Add yummy dressing.

I used three 14-ounce packages of kielbasa, about four pounds of red potatoes, and one large cabbage, and tripled the recipe for dressing. It’s hearty and summery, and I liked the looks of it, too.

The only sad thing was that I finally had to admit it was time to get rid of the two giant “disposable” catering pans we got from the Chinese restaurant at Christmas. They have developed leaks, so I’m getting some Real Pans. Yet another thing I finally have enough money to buy, now that the kids are leaving home and we don’t need it as badly anymore. Oh well.

***

THURSDAY
Chicken muggets, frozen corn

We had the option to add an extra hour and a half of driving at the end of the school day in order to get to two campuses for portfolio night, or we could get ice cream.

Then we came home and had chicken nuggets. Corrie was mad because she only got to eat her ice cream and Dora’s ice cream,

and then when she dropped Dora’s ice cream, we wouldn’t get her another one. So when it was supper time, she threw herself on the floor and howled, “NO NO NO TSITSIN MUGGETS!” It’s a shame we never do anything nice for her.

***

FRIDAY

Child #2 graduates from high school this year (with honors in math!!!), so Damien and I will be in attendance this evening while the kids at home struggle along with a case of boxaroni. Cheers!