What’s for supper? Vol. 364: Char who?

In haste! In haste! I am running out to buy a new (to me) cabinet and countertop from Facebook Marketplace. Where will it go? There are several reasonable possibilities, but I have my eye on this spot:

which is . . . fine. I JUST cleaned the floor a couple days ago, and it already looks like this again because of that huge gap, and there is an immobile piece of wood that makes it really hard to get pans in and out, and the open shelves mean everything is constantly filthy, and the whole thing wobbles, and SO ON. But it’s fine. 

The countertop itself is also kind of

. . .not the worst thing I have ever seen. HOWMEVER, I am pretty excited about the new piece! A cherry cabinet WITH DOORS and little sliding drawers on the shelves, and a marble countertop. Don’t tell me anything bad about marble. I cannot hear it right now. Tell me later. 

Okay, here’s what we ate this week!

SATURDAY
Turkey wraps, hot pretzels

Slightly weird combination of things that we either happened to have, or happened to be on sale: Turkey, salami, capicola, some kind of cheese, and lettuce. 

I guess that’s not actually that weird. I had mine with ranch dressing and it was pretty tasty. The wraps are allegedly spinach-flavored, but this was not discernible. 

SUNDAY
Jambalaya, corn bread

Kielbasa was on sale and I found a bag of shrimp in the freezer, and I thought there might be leftover chicken in the fridge. There turned out not to be, but I made the jambalaya anyway

Jump to Recipe

which is my own cobbled-together recipe, and is reasonably spicy and easy. I did start out with the “holy trinity” of onions, pepper, and celery, and here’s that with the kielbasa and shrimp added: 

Purty. 

I had a little corn meal, so I made a corn bread just following the recipe on the bag: 

Que bella luna!

Then I finished up the jambalaya and took a rather arty photo of it:

It was a little dry, but not bad. 

MONDAY
Bagel, egg, and cheese sandwiches with sausages, OJ

What’s not to like? 

and yes, American cheese is the correct cheese for this meal. 

TUESDAY
Oven fried chicken, mashed potatoes, terrible kale

Oven fried chicken delights again. I got the thighs and drumsticks soaking in milk, egg, and salt in the morning, and made a bunch of mashed potatoes and put them in the slow cooker to stay warm. Then I tried to figure out what the third thing would be. I settled on kale cooked in the manner of collard greens

This . . . should have worked. I sauteed up the garlic and onions and spices and added in the cider vinegar, and then started stuffing in the kale

and then I stirred in the broth and liquid smoke. Then my Instant Pot had a fit, and started exploding steam (I just about caca’d myself, let me tell you) and then started burning, so I had some doubts about how it would come out. I think it could have survived those things, but I made some kind of fatal error with measuring, and it tasted FOUL. Hard to believe, when it has such an exquisite appearance, I know:

but take my word for it, it was disgusting. It tasted like rotten greens soaked in penny juice, with gym socks. Bleh.  

However, the oven fried chicken turned out great. Did I put the recipe yet? Here it is:

Jump to Recipe

then seasoned the flour and dredged the soaked chicken in in. I put a pan in the oven with the oil and butter. I took a picture of this for some reason, so here’s that: 

and then you just lay the chicken down in the heated-up pan, and you have to turn it one time, but otherwise it just takes care of itself

Comes out really nice. Crisp skin, juicy meat. What’s not to like. 
The potatoes were good, too. I took this picture before I realized what I was in for, kale-wise:

Can’t win ’em all. 

WEDNESDAY
Chicken burgers, guacamole and chips

I had a bunch of avocados I had bought for the wraps, but they weren’t ripe, so I made some guacamole

Jump to Recipe

and picked up some tortilla chips.

Boop, dinner. 

THURSDAY
Cheater char siu . . . bowls? 

I don’t know what to call this. The plan was bibimbap, but I just had this hunk of pork without a specific recipe in mind, and Thursday instantly revealed itself to b a crazy-go-nuts day. So I threw the pork in the Instant Pot along with this easy sauce I invented

Jump to Recipe

and cooked it for I think 25 minutes. I also cut up some cucumbers, dished up some raw sugar snap peas, and quick-pickled some carrots. 
Here’s my recipe for quick-pickled vegetables

Jump to Recipe

but I was rushing too much to look it up, so I did a cup of white vinegar, a cup of water, and probably 1/4 cup white sugar, and it turned out fine. 

I won’t bore you with the details, but we had an insane afternoon (the low point was me yelling into the phone in the hospital lobby, “Well, they must have somebody else’s blood, then!” [they didn’t]), so I asked Damien to take the meat out of the IP and start some rice cooking; and when I got home, I sliced/shredded the meat and put it in a pan on the stove along with most of the sauce, and simmered and stirred it until the sauce thickened up and coated the meat

it took probably 25 minutes. Would have gotten thicker and stickier if I had kept going, but everyone was hungry! I fried up some eggs for anyone who wanted one (including the dog, because we’ve had some sharp words lately, and I had regrets).

For an insane day, it was a really good meal!

I don’t know what it was, exactly, but I’m not going to argue with a hot bowl of tasty things. 

FRIDAY
Pizza

Oh, and Corrie’s box turtle came! In the mail! He’s just a baby, and is about the size of a half dollar.

This is her early birthday present, and she was and is absolutely smitten.

His name is Captain Cheez Whiz. 

Here he is getting a tender and loving bath:

He’s surprisingly charming! He marches around intrepidly and is quite alert and bright-eyed, and when he gets tired, he just goes into his corner and buries himself. We all agreed that he may be onto something. 

Okay! That’s it! 

bastardized jambalaya

completely inauthentic, just things that seem tasty to me

Ingredients

  • 2-3 tbsp cooking oil
  • 1 rope jambalaya, cut into bite-size pieces
  • 1 onion, diced
  • 2 bell peppers, diced
  • 5 stalks celery, diced
  • 5 cloves garlic, minced
  • salt and pepper
  • 2 tbsp chili powder
  • 2 tbsp oregano
  • 2 tbsp cajun seasoning
  • raw shrimp
  • 6 cups chicken broth
  • 5 cups raw brown or long grain rice
  • 10-oz can diced tomatoes with chilies

Instructions

  1. In a heavy pot, heat up the oil. Brown up the kielbasa. Add in the onions, celery, and green pepper and continue stirring and cooking over medium heat until the vegetables are somewhat soft.

  2. Add in the garlic and spices and cook a few minutes more. Add in the raw shrimp and stir.

  3. Pour in the chicken broth, rice, and tomatoes with any juice. Cover and simmer for 25 minutes or until rice is cooked.

 

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. 

Oven-fried chicken

so much easier than pan frying, and you still get that crisp skin and juicy meat

Ingredients

  • chicken parts (wings, drumsticks, thighs)
  • milk (enough to cover the chicken at least halfway up)
  • eggs (two eggs per cup of milk)
  • flour
  • your choice of seasonings (I usually use salt, pepper, garlic powder, cumin, paprika, and chili powder)
  • oil and butter for cooking

Instructions

  1. At least three hours before you start to cook, make an egg and milk mixture and salt it heavily, using two eggs per cup of milk, so there's enough to soak the chicken at least halfway up. Beat the eggs, add the milk, stir in salt, and let the chicken soak in this. This helps to make the chicken moist and tender.

  2. About 40 minutes before dinner, turn the oven to 425, and put a pan with sides into the oven. I use a 15"x21" sheet pan and I put about a cup of oil and one or two sticks of butter. Let the pan and the butter and oil heat up.

  3. While it is heating up, put a lot of flour in a bowl and add all your seasonings. Use more than you think is reasonable! Take the chicken parts out of the milk mixture and roll them around in the flour until they are coated on all sides.

  4. Lay the floured chicken in the hot pan, skin side down. Let it cook for 25 minutes.

  5. Flip the chicken over and cook for another 20 minutes.

  6. Check for doneness and serve immediately. It's also great cold.

Quick Chinese "Roast" Pork Strips

If you have a hankering for those intensely flavorful strips of sweet, sticky Chinese roast pork but you don't want to use the oven for some reason, this works well, and you can have it in about an hour and a half, start to finish. You will need to use a pressure cooker and then finish it on the stovetop.

Ingredients

  • 4+ lbs pork roast

For sauce:

  • 3/4 cup soy sauce
  • 1/4 cup oyster sauce
  • 1/4 cup hoisin sauce
  • 1/4 cup mirin
  • 3/4 cup honey
  • 1 tsp white pepper
  • 2 tsp Chinese five spice

Instructions

  1. Blend all sauce ingredients together. Put the pork in the Instant Pot, pour the sauce over it, close the lid, close the valve, and set to high pressure for 22 minutes.

  2. When pork is done, vent. Remove pork and cut into strips, saving the sauce.

  3. Put the pork in a large sauté pan with the sauce and heat on medium high, stirring frequently, for half an hour or more, until sauce reduces and becomes thick and glossy and coats the meat.

quick-pickled carrots and/or cucumbers for banh mi, bibimbap, ramen, tacos, etc.

An easy way to add tons of bright flavor and crunch to a meal. We pickle carrots and cucumbers most often, but you can also use radishes, red onions, daikon, or any firm vegetable. 

Ingredients

  • 6-7 medium carrots, peeled
  • 1 lb mini cucumbers (or 1 lg cucumber)

For the brine (make double if pickling both carrots and cukes)

  • 1 cup water
  • 1/2 cup rice vinegar (other vinegars will also work; you'll just get a slightly different flavor)
  • 1/2 cup sugar
  • 1 Tbsp kosher salt

Instructions

  1. Mix brine ingredients together until salt and sugar are dissolved. 

  2. Slice or julienne the vegetables. The thinner they are, the more flavor they pick up, but the more quickly they will go soft, so decide how soon you are going to eat them and cut accordingly!

    Add them to the brine so they are submerged.

  3. Cover and let sit for a few hours or overnight or longer. Refrigerate if you're going to leave them overnight or longer.

What’s for supper? Vol. 199: Exit, pursued by lion’s head

So! Next week is Vol. 200 of What’s for Supper. You know what that means, don’t you?!?!?!

I don’t know. It means what it means. If you have any neat ideas for how to mark the occasion, I’m at least partially ears. In the mean time, thanks for playing along for two hundred weeks! I have all these tabs open with upsetting stories about troubling new violations of bioethics and stuff like that, and I love having a little section of the internet where we can just talk about dang ol’ food.

Here’s what we had this week.

SATURDAY
Lasagna, garlic bread

I wasn’t sure what to make when I got home from shopping, so Damien was all, “Hey, how about if I shop for and make my special homemade lasagna?” You know, I argued a little bit, but eventually I let him. You have to let husbands have their way sometimes, for the health of the marriage. This is called “dying to self,” and it’s delicious.

I still don’t have an actual recipe, but here is his description of how it’s made:

For the meat sauce: You take some cut-up onion and garlic and cook it in olive oil with a few red pepper flakes. Then you add the meat [we had ground beef] and brown it up. Then add a can of tomato pasta and a can of whole tomatoes crushed up a little, and a splash of red wine.

For the cheese mixture: You put a shit ton of shredded mozzarella in the [three tubs of] ricotta cheese, a bunch of garlic powder, salt and pepper and oregano, and some cinnamon [couldn’t find the nutmeg]

He cooked up a few boxes of pasta and layered that with the meat sauce and the cheese mixture and lots and lots of sliced mozzarella and parmesan and chopped Italian parsley. Then he sprinkled parmesan cheese and olive oil on the top, and baked it. 

SUNDAY
Carnitas with guacamole

Jump to Recipe

Pretty mediocre carnitas, to be honest. I started the meat in the slow cooker somewhat late in the day, so it didn’t get very tender, and then I had a kid shred it and I seasoned it okay, but then I overcooked it, so it was dry and chewy. Boo.

Avocados are still 69 cents, so I made another big bowl of guacamole, but it, too, was nothing to write home about. I couldn’t find the cilantro. The refrigerator is out of control. I can’t find anything. I also forgot to buy tomatoes, and made the dubious chose to use canned diced tomatoes. I was just kind of guacamediocre, I guess. You don’t even want to know how long I thought about which was funnier, “guacamediocre” or “mediocamole.” I decided they were both stupid and maybe we can just move along. 

Here’s my guac recipe that’s really good if you actually follow it. 

Jump to Recipe

MONDAY
Chicken burgers, fries, carrots and broccoli with hummus
Chinese food for adults

So I was supposed to review Jojo Rabbit but, like a dummy, I missed the local viewing. So I threw some frozen food in the kids’ general direction we drove about an hour to Amherst, MA, which turns out to be a pretty neat little town.  We picked out a Mandarin Chinese restaurant Formosa, that looked, let’s face it, quiet. We didn’t want a place that looked fun or cute or neat or awesome. We wanted one that looked quiet. It turned out to be a pretty serious Chinese restaurant! By which I mean there were a lot of Chinese people eating there, and there were lot of intestines on the menu, and, like, salted fish heads.

Now, Damien and I really diverge, here. When we are away from home, he wants to know exactly what he is in for, so he ordered crab rangoon, miso soup, General Gao’s Chicken, and white rice. I, on the other hand, feel like this could be my one and only chance to open a whole new door to a whole new world and what if I’m afraid to take a chance and I miss it!!!!!!!

This has never worked out well for me, not even one time. I always end up with a giant portion of something weird and upsetting. Nevertheless, I went ahead and ordered Lion’s Head Sizzling Pot. I mean, how can you not? It said it had shrimp in it, and it was called LION’S HEAD SIZZLING POT. 

The waiter tried to talk me out of it, and showed me two other items which were also called Lion’s Head; but I pushed back pretty hard, and I got my Lion’s Head Sizzling Pot. It turned out to be . . . I really can’t call it a bowl of soup. It was a tankard of soup. A tub of soup. A basin of soup. A CASK of soup. I could have soaked my feet up to my calves in this dish.

Note not only the diameter of the dish, but how far away from the table the spoon is.

It had soft, grey pork meatballs the size of softballs lurking around in it. There were veritable rafts of scrambled eggs adrift in the bowl. Also some kind of leafy greens, maybe bok choy, although it seemed leafier than that; comb-shaped bamboo shoots; vast logs of tofu, squares of ham, chewy, bulbous, dark brown mushrooms, vermicelli, and a few lonely shrimp. It was kinda bland, to be honest. I ate as much as I possibly could and barely made a dent in the volume.

They packed the leftovers up for me in several containers and I exited, pursued by Lion’s Head.

Jojo Rabbit was interesting, but boy oh boy, I have thoughts. Review should be up soon in America if they like it. 

TUESDAY
Spaghetti and meatballs

Damien kindly offered to make dinner again, as I was freaking out about something or other. He makes very fine meatballs. I don’t seem to have a picture of them, though.

Here’s my meatball recipe

Jump to Recipe

He likes to pan fry his and add lots of diced onions. My recipe is less exciting but way easier, as they are made in the oven. (Whispers: ***It doesn’t really matter. If you put them in sauce the end up tasting the same.***)

Dora also invited a friend over and they made knishes, reasons unclear. Not that you need a reason to make knishes! I’ve just never woken up on a Tuesday morning and thought to myself, “Hey, I know what!” and ended up with knishes. 

WEDNESDAY
Ginger garlic chicken kabobs, string beans, pineapple

New recipe! I more or less followed Damn Delicious’ recipe, so I won’t make a new card just yet. This was pretty tasty and easy, although the fresh ginger I bought vanished without a trace, so I had to use powdered. I must say, it was plenty hot without fresh ginger. It’s a zippy, warming dish, and attractive. I over cooked it a bit, oops. 

It’s an easy marinade (oyster sauce, ketchup, honey, chili garlic sauce, dijon mustard, garlic, and ginger). I let it marinate for about five hours, then stuck the chicken on skewers and put them on an oiled broiler pan right under the broiler. I turned them once, slathered on some reserved marinade, and cooked the other side. Sprinkle on some sesame seeds and scallions, and there it is. 

Surprisingly filling. 

THURSDAY
Gumbo, brown rice

I more or less followed this recipe from The Spruce Eats.

I actually started prepping this Wednesday night, because I took a look at my Thursday schedule and did not like what I saw. So I cooked chicken thighs in the instant pot, browned up some sausage, and then sautéed the shrimp in the sausage pan; and Clara diced a bunch of celery, peppers, and onions.

(Shh, don’t tell anyone, but I bought Italian sausage because I live in NH and I don’t know anything.)

I thought I was sooooo smart, and cooking day was going to be soooo easy because of the prep work we had done. I’ll tell you what, this dish was still a pain in the ass to make. I was stirring that freaking roux for an hour, and it never did get “chocolate brown.” And it turns out I don’t have any cajun seasoning in my pantry (by which I mean two old taped-together clementine boxes on top of the microwave) because I live in NH. So I made some cajun seasoning, but by this point, I was feeling awfully cranky about the whole project, and there was really no way this gumbo was going to taste good enough to make up for the pain in my ass. 

I mean, it was good? Sometimes it’s hard to tell how good something tastes when you’re already full of resentment. 

Damien and I ate it, Corrie and Moe tried it, and the rest of them went straight for frozen pizza. And I mean frozen pizza, as in they did not cook it. They are complete degenerates and I don’t know why I bother. And yes, I brought this entire debacle upon myself by choosing to make gumbo for no reason at all. My Saturday morning ambitions do not always mesh well with my Thursday afternoon realities. 

I had delusions of making some french bread, since it turned out so well last week.

As the day flew by, I downgraded my ambitions to beer bread. But it turns out I was out of flour. This is not because I live in NH; it’s because I forgot to buy flour. Anyway, I’ll put the beer bread recipe card at the end and Imma make it soon. Beer bread is great! It only uses one bowl, and it comes together as quickly as any quick bread, but it’s much more bready and less cakey than most quick breads, and it has a wonderful yeasty, honeyed taste, and the knobbly cobbled crust is very nice. The secret is a ludicrous amount of melted butter.

Anyway, this was all in my imagination. In real life, I made a big pot of brown rice, which the kids also did not eat. Benny tried to comfort me by remarking on how chewy it is, and how funny that is. 

FRIDAY
Mac and cheese

I don’t have a recipe, really. Just make a white sauce until it looks like enough, then dump in a bunch of shredded cheese and plenty of pepper and SOME HOT SAUCE. Then you mix this with the cooked macaroni, pour into a buttered dish, top with buttered panko bread crumbs, and bake until you can hear it. 

My kids eat it with mustard. I told you they were degenerates. 

Okay! Don’t forget to comment with ideas about what to do for Vol. 200! If it were the summer, I’d make a whole week of greatest hits, or a whole week of reader-suggested recipes. But it’s not. 

4 from 1 vote
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Slow cooker carnitas

Serve on tortillas with sour cream, guacamole, beans and rice, salsa, cilantro, or whatever you like.

Ingredients

  • 1 pork shoulder
  • 1 can beer (or soda)
  • cumin
  • chili powder
  • salt and pepper

Instructions

  1. Put pork shoulder in slow cooker with beer. Cook on low for five hours or more, until pork falls apart when poked. 

  2. Preheat broiler. 

  3. Shred meat, mix together with spices, and spread in a thin layer on a shallow pan. Broil for a few minutes until meat is slightly crisped.  

  4. Serve on tortillas with whatever additions you like. 

 

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. 

 

Meatballs for a crowd

Make about 100 golf ball-sized meatballs. 

Ingredients

  • 5 lbs ground meat (I like to use mostly beef with some ground chicken or turkey or pork)
  • 6 eggs, beaten
  • 2 cups panko bread crumbs
  • 8 oz grated parmesan cheese (about 2 cups)
  • salt, pepper, garlic powder, oregano, basil, etc.

Instructions

  1. Preheat oven to 400.

  2. Mix all ingredients together with your hands until it's fully blended.

  3. Form meatballs and put them in a single layer on a pan with drainage. Cook, uncovered, for 30 minutes or more until they're cooked all the way through.

  4. Add meatballs to sauce and keep warm until you're ready to serve. 

 

Beer bread

A rich, buttery quick bread that tastes more bready and less cake-y than many quick breads. It's so easy (just one bowl!) but you really do want to sift the flour.

This recipe makes two large loaf pan loaves.

Ingredients

  • 6 cups flour, sifted
  • 2 Tbsp baking powder
  • 2 tsp salt
  • 1/2 cup sugar
  • 2 12-oz cans beer, preferably something dark
  • 1 stick butter

Instructions

  1. Preheat oven to 375

  2. Butter two large loaf pans. Melt the stick of butter.

  3. I'm sorry, but you really do want to sift the flour.

  4. In a large bowl, mix together dry ingredients, and stir in beer until it's all combined and nice and thick.

  5. Pour the batter into the loaf pans and pour the melted butter over the top.

  6. Bake for about 50 minutes until it's crusty and knobbly on top.

What’s for supper? Vol. 118: Everyday Gras

You will become fatter just reading this post.

SATURDAY
Grilled chicken with cranberry salad

Quick quick, gobble gobble.

I doused some chicken with olive oil, salt and pepper, and plenty of garlic powder, and broiled it, turning once, then cut it into slices. Bag o’ mixed greens, a few pouches of dried cranberries, some crumbled feta cheese, and a bag of chopped walnuts, toasted for a few minutes while the chicken was finishing up. I could eat this every day. As long as you plan ahead, it takes maybe twenty minutes to put together.

SUNDAY
Hot dogs, hot wings, terrible Russian pickles, chips, ice cream sundaes

Food fit for a superb owl.

Damien made these hot wings from Deadspin . We agreed they could have been cooked a tiny bit longer before they got sauced, to make them a little more crisp, but they were still extremely tasty. He made a big bowl of sauce with sour cream and blue cheese, which I ate with the wings, with the celery, with the hot dogs, and with anything else I could fit in my paw, one little dippy dab at a time, for the rest of the week.

We happened to stop into the Siberian Food Mart and Damien told me to pick out something nice for myself, so I chose this imposing jar of giant pickles.

Well, it took three people and a knife to get the lid off, and they tasted mostly of ammonia. Boo! We also spotted one of our kids casually hanging around on the label of a box of cocoa or something.

MONDAY
Meatloaf, baked potato, salad

Guess what tastes great on baked potatoes? BLUE CHEESE SAUCE.

My basic meatloaf recipe:
Mix together with your hands:
Five pounds of ground beef, two pounds of ground turkey
About four cups of bread crumbs
Seven beaten eggs
Maybe a cup and a half of milk.
Tons of minced garlic, salt, and pepper and whatever.

Form into two tapered loaves on a pan with some drainage. Drizzle the outside with ketchup, you with your filthy eastern ways. Put them in a 400 oven for about two hours, until it’s done all the way through.

I actually had to put it back in the oven for 25 minutes or so after I took this pic.

You can add all kinds of things to the meat mixture, of course. Minced onions, worcestershire sauce. Actually that’s all I can think of. I don’t know, maybe horseradish. You can use oatmeal instead of bread crumbs, too.

Oh, check out this potato. Check out this frickin’ potato.

This is why you support independent Catholic journalism. Who else will show you frickin’ potatoes like that? No one named Leila, that’s who.

TUESDAY
Sausage and spinach risotto; roasted balsamic vegetables

The NYT had a recipe for sausage risotto, but instead of reading it, I wung it.

In the morning, I squeezed the meat out of a few pounds of sweet Italian sausages and browned it and drained it. Then, closer to dinner time, I made a big batch of basic risotto in the Instant Pot. Here is the recipe, adapted from Good Housekeeping. I tripled the recipe, but here’s the amounts for about four servings:

1.Put some olive oil or butter into the IP, enough to coat the bottom. Add whatever spices you like, plus diced onions if you like. Use the “sauté” setting until whatever you chose is browned up and smelling nice.
2.Add two cups of uncooked rice, and keep it moving with a wooden spoon for about four minutes (longer if you use more rice, obviously), until the rice starts turning opaque. Don’t let it brown. Press “cancel.”
3.Add four cups of chicken broth or other broth, and stir the rice so it’s all submerged.
4.Lock the lid, close the valve, and set it on high pressure for six minutes.
5.When it’s done, do a quick release, then dump in so much parmesan cheese. Add pepper, and more salt if needed.

For this meal, I put the cooked, drained sausage in with the broth and let the risotto cook that way. Then, after adding the parmesan, I stirred in a few handfuls of raw baby spinach, letting the heat wilt it.

For the vegetables, I combined a pound of whole baby Brussels sprouts, one head of cauliflower florets, one cubed butternut squash, and a pound of quartered mushrooms. I spread them in a shallow pan in a single layer, then drizzled them with honey, olive oil, and red wine vinegar, rustled it up a bit, and sprinkled salt and pepper on top. Then I slid it right under a hot broiler until it was a little bit charred.

For the record, this was a completely magnificent meal. The risotto was creamy and savory; the vegetables were toothsome and sweet. I was the only one in my house who thought so. Corn flakes and frozen pizza were consumed. Too bad for them.

I also ate kind of a lot of pretzels dipped in blue cheese sauce while waiting for the Instant Pot to stop venting.

WEDNESDAY
Pulled pork sandwiches; fries

Wednesday was a snow day, and since we are having guests on the weekend, I made the kids do a lot of cleaning. One cleaned out the refrigerator. She found a small bowl of some lumpy, white substance, and she . . . threw it out. Thus was broken the thrall of blue cheese sauce over my heart.

For the pulled pork, I just chunked the meat into two slow cookers with some Narragansett beer, a lot of salt, pepper, and garlic powder, and the remains of some jars of sweet pepper rings and jalapeno peppers with the juice, and put it on low for six hours.

This meal never tastes quite as good as it smells, but it smells like a meat god has descended on your kitchen and it will be your last day on earth, so I guess a step or two down from that is okay. I served the meat with sub rolls, bottled BBQ sauce, and red onions.

I brought up the possibility of broccoli, but everyone just flapped their hands at me dismally, so I saved myself the effort.

THURSDAY
Ham and egg English muffin sandwiches

With a side of No-Choice Broccoli.

FRIDAY

Oh, wait till I tell you. A friendly priest is passing through the area, and arranged for this to be delivered:

and this:

So, I’m gonna get some beer and some French bread and make some green salad and potato salad and rice, and I believe we’re going to have a Vendredi Gras (?).

And what about you, ma fren? Do you have plans for Mardi Gras?