What’s for supper? Vol. 142: In which I hit nobody with a baseball bat

No real new recipes this week, but no complaints, either. Except from me. I complained nonstop, and I’m still just warming up. Here’s what we had:

SATURDAY
Caprese sandwiches with salami

I guess this is technically new, actually. And so much tastier than I expected, and easier than the chicken version. I toasted a bunch of ciabatta rolls, and set them out with sliced mozzarella, sliced tomatoes, basil, and genoa salami, plus olive oil, balsamic vinegar, salt, and pepper. Simple and fabulous. Everyone loved them. A nice valediction for summer.

I recommend putting more than one layer of olive oil, vinegar, salt and pepper in among the other ingredients.

SUNDAY
Chicken shawarma, zaatar pita and yogurt sauce

I forget why I planned a rather involved meal for the day before a big party. Probably because someone told me about zaatar paste, and I had to build a meal around it.

The oven chicken shawarma recipe, which I’ve simplified from the NYT recipe, is on a recipe card below. I put together the marinade the night before and cussingly skinned, trimmed, and boned about eight pounds of chicken thighs (worth it. We’ve had this dish with bone-in meat, and it’s good, but not scrumptious) and set it to marinate in a ziplock bag with a couple of sliced red onions.

That’s the hard part (and it’s not hard if you have boneless meat!). Before dinner, it’s quick enough to spread the chicken out in a shallow pan and broil it up. I like to chop it up a bit a few minutes before it’s quite done, so you get more crisp pieces.

While it’s cooking, you assemble the fixings. We had it with chopped cukes, parsley, green and black olives, plenty of pita, feta, and of course yogurt sauce (whole Greek yogurt with minced garlic, lemon juice, salt, and pepper, and a little fresh parsley). And grapes. You just put everything you like on your plate, and hop to it.

I planned to make zaatar bread by mixing zaatar with olive oil, spreading it on the pita, and heating it, but shortly before dinner, my will to do even one tiny speck more of work leaked out the back of my ankle

so I mopped that up with a baby wipe and just set out zaatar paste for dipping, and that was lovely, too.

We sometimes have this meal with tomatoes, many other kinds of olives, or something made of eggplant, or pomegranates. All good. So good. The zaatar was a welcome addition, too. Now that I think of it, it does taste like sumac smells, which is also very summery.

MONDAY
Cookout!

Back in July, our annual family reunion was sparsely attended; so we tried again for Labor Day. It was nice! Cousins galore, and such lovely ones.

Some of them needed to become acquainted with the lizard:

and some of them just needed to cool their heads with a little chess:

My father brought burgers and hot dogs, and Damien made his sugar rub chicken thighs and, well, all the mahogany clams in the world. Fine, just all the clams in the supermarket.

Look at that price! I’m not made of stone! I bought all 75. He scrubs them good, then sets them over the coals until they pop open (and they really do pop. I watched them this time. It was pretty cute), then put them in the sauce (white wine, melted butter, lemon juice, and chopped onion cooked in olive oil with red pepper), and mix ’em up, then row back to Spain like there’s no mañana!

Or, just suck down four or five helpings while your family politely averts their gaze. If you don’t have memories that include buttery clams in wine sauce with a reflection of the blue September sky in ’em, I feel bad for you, son. I got ninety nine clams, but I don’t actually know this song.

TUESDAY
Chicken berry walnut salad

Back to school. Back to school. (We started last Wednesday, but had Monday off.) In the morning, I put dem chicken breasts under the broiler with some olive oil and basic seasonings, and when they were cool, I cut them into cubes. Spread some walnuts in a pan and let them toast for a few minutes. (Yep, the microwave way is easier, and gives more even results. But someone broke our microwave, and now it cooks for three seconds and then it goes ZUUUUUUUUL. I haven’t thrown it out yet, in case it fixes itself, but it hasn’t yet.)

Mixed greens, crumbled feta, dried berries (cranberries, blueberries, and cherries, but to be honest, they tasted all the same), and diced red onion. And some broccoli we happened to have, which went along with the rest better than I expected.

A little balsamic vinegar, and it’s a nice, filling meal. Everything was set up ahead of time, which makes me feel so smart.

WEDNESDAY
Pizza ala furry bastard

Now you’ll see how smart I really am. I had twenty minutes before it was time to go, so I buttered and floured five pans and stretched out the pizza dough, and left them on the counter to finish up when I got back. And when I got back, here is what I found:

So I took a baseball bat, and I . . . no I didn’t. I threw out the dough and complained about the cat for the next 48 hours. This is also the day that we went for a run and got a dramatic flat tire on the way back, and then the tire wouldn’t come off, so while we were waiting for AAA to come and hit it with a stick, we saw we had missed a phone call from the kid at home, who wanted to know how much to worry about the smoke that was coming out of the dryer. I blame the cat. He did catch a mouse the other day, though. I came pretty close to emitting an “eek,” let me tell you.

THURSDAY
Chicken burgers, chips, carrots and hummus

I called one of my teenagers to make this meal while I was teaching one of my other teenagers to drive. She did fine. They did fine. We all did fine. We needed new tires anyway.

FRIDAY
Tuna noodle

I must have been feeling guilty about something to agree to this. I bought them all new shoes! What the hell do I have to feel guilty about? Do I go stomping around on vulnerable pizza dough? No! Do I buy up all the clams? Well yes I do, but it was for a good cause. Do I hit anyone with baseball bats? Not at all. And yet here I am feeling bad and squeezing the juice out of six cans of tune. Line-caught tuna, because I feel guilty about the frickin’ dolphins, too. What a world.

Well, here’s your recipe cards.

Caprese sandwiches

Ingredients

  • Ciabatta, baguettes, sourdough, or other dense bread
  • sliced tomatoes
  • sliced mozzarella
  • fresh basil leaves
  • salt and pepper
  • olive oil
  • vinegar
  • prosciutto, genoa salami, or sliced grilled chicken (optional)
  • pesto sauce or pesto mayo (optional)

Instructions

  1. You know how to make a sandwich. 

Chicken shawarma

Ingredients

  • 8 lbs boned, skinned chicken thighs
  • 4-5 red onions
  • 1.5 cups lemon juice
  • 2 cups olive oil
  • 4 tsp kosher salt
  • 2 Tbs, 2 tsp pepper
  • 2 Tbs, 2 tsp cumin
  • 1 Tbsp red pepper flakes
  • 1 tsp cinnamon
  • 2 Tbsp minced garlic

Instructions

  1. Mix marinade ingredients together, then add sliced or quartered onions and chicken. Put in ziplock bag and let marinate several hours or overnight.



  2. Preheat the oven to 425.

  3. Grease a shallow pan. Take the chicken and onions out of the marinade and spread it in a single layer on the pan. Cook for 45 minutes or more. 

  4. Chop up the chicken a bit, if you like, and finish cooking it so it crisps up a bit more.

  5. Serve chicken and onions with pita bread triangles, cucumbers, tomatoes, assorted olives, feta cheese, fresh parsley, pomegranates or grapes, fried eggplant, and yogurt sauce.

 

 

 

 

Yogurt sauce (tzatziki)

Ingredients

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

Instructions

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

 

Grilled clams or mussels in wine sauce

Ingredients

  • 1 white or red onion
  • 2 Tbsp olive oil
  • 1/2 tsp red pepper flakes
  • live clams or mussels
  • salt and pepper
  • 3 cups white wine
  • 2 sticks butter
  • 1/2 cup lemon juice

Instructions

  1. Prepare sauce: Coarsely chop the onion and sautee it in the olive oil with the red pepper flakes. Add salt and pepper. 


  2. Add two sticks of butter and let them melt. Add the wine and lemon juice. 

  3. Light the fire and let it burn to coals. While it's burning down, sort and clean the shellfish, discarding any damaged or dead ones. (If they're open, tap them. If they don't close, they're dead. If they're closed, they're fine.)

  4. Lay shellfish on grill until they pop open. The hotter the fire, the shorter the time it will take - five minutes or more. 

  5. Add shellfish to sauce and stir to mix. 

Smoked chicken thighs with sugar rub

Ingredients

  • 1.5 cups brown sugar
  • .5 cups white sugar
  • 2 Tbsp chili powder
  • 2 Tbsp garlic powder
  • 2 tsp chili pepper flakes
  • salt and pepper
  • 20 chicken thighs

Instructions

  1. Mix dry ingredients together. Rub all over chicken and let marinate until the sugar melts a bit. 

  2. Light the fire, and let it burn down to coals. Shove the coals over to one side and lay the chicken on the grill. Lower the lid and let the chicken smoke for an hour or two until they are fully cooked. 

Chicken berry nut salad

Any number of variations. Use whatever fruit is in season and whatever nuts are on sale. Dried fruit is also fine. 

Ingredients

  • chicken breast, seasoned, cooked, diced
  • salad greens
  • blueberries, strawberries, cranberries, fresh or dried
  • toasted walnuts, pecans, almonds, etc.
  • feta or blue cheese, crumbled
  • diced red onions
  • balsamic vinegar or other light dressing

Instructions

  1. To toast the nuts: Spread them in a single layer on a plate and microwaving them on high for three minutes. This is the easiest, most reliable way to toast nuts, which improves the flavor and texture immensely for salad. 

    You can also toast them in the oven in a single layer on a pan in a 350 oven for 6-7 minutes, but watch carefully, as they burn quickly. 

What’s for supper? Vol. 134: Damn that little bird

We really hit some high highs and some low lows this week, speaking in terms of foodwise. Here’s what we had:

SATURDAY
Sugar rub chicken, brats, mahogany clams

Damien made dinner, with some help from Corrie:

He put some brats and some clams on the grill:

and when the clams opened, he served them in a sauce of white wine, onions, and melted butter. Still the greatest way to end a Saturday afternoon; still too slimy and weird for the kids to want any.

He made a rub for the chicken thighs:

Brown sugar 1.5 cups
White Sugar .5 cups
Chili powder 2 table spoons
Garlic powder 2 table spoons
Salt/Pepper
2 tsp chili pepper flakes

When the flames died down, he shoved the coals to one side and laid the chicken on the other side and put the lid down, and let it cook slowly. This makes the meat sweet and moist and gives the chicken skin a remarkable caramelized crust that you need to have in your life.

The brats were the vegetable.

SUNDAY
Steak salad

Steak was on sale, so I was powerless not to buy several pounds of it. Damien made another rub and grilled it lovely and rare:

I sliced the meat and set out bowls of mixed greens, blue cheese, and sliced Granny Smith apples. This dish is actually supposed to have pears, and I will admit that pears are really superior here; but the apples were good.

Very good!

Very good indeed. I put wine vinegar on mine. Any slightly sweet, non-creamy dressing would go well.

MONDAY
Chicken quesadillas

I don’t really remember Monday, but I’m pretty sure the kids made supper. I think I put oil and chili lime powder on some chicken breasts and put them under the broiler to cook, but I think they did the rest. We like quesadillas with cheddar cheese, chicken, and sliced jalapenos, with salsa and sour cream.

TUESDAY
Hot dogs, cheezy weezies

I remember even less about Tuesday. There was a lot of driving, a lot of running, a lot of rain, and a lot of writing.

WEDNESDAY
Pesto chicken burgers with sweet roast peppers; crispy circles

I had high hopes for these sandwiches. They were good, but a little bland for our tastes. First I put a bunch of peppers on a pan and put them in a 500 oven for about 30 minutes, until they were soft and a little charred.

Then I let them cool, then pulled off the skins and scooped out the seeds and cores. This is very satisfying and entertaining.

Then I sliced them up

and added a little olive oil and freshly-ground pepper. I served the peppers on the sandwiches, which were on Kaiser buns with sliced, roasted chicken and pesto sauce.

I made the pesto sauce with, um, a jar of pesto from Aldi. I know, I know.

1-1/4 cup yogurt
1/2 cup mayo
6.7 oz jar of Aldi pesto

fresh ground pepper

It was probably too much yogurt and I don’t know why I skipped the salt; and why no garlic? I don’t know. And we were out of lemon juice (but had three bottles of lime juice). It would have been good to chop the chicken and mix it with the sauce and let it sit for a while, but I was afraid the kids wouldn’t eat it.

A pretty sandwich, but it needed more texture and sharpness. Maybe some capers and red onions? Cheese?

 

The peppers are pretty, but also disappointingly bland. Help me out! Help this sandwich out. I want to like it. I want to like all sandwiches.

THURSDAY
The blight man was born for, with apricot

This pork I bought had been hanging over my head like a, like a hanging pork. That’s ominous enough, isn’t it?

Pork was on sale, so when I was planning the weekly menu, I looked around for a new recipe, and found one that tantalizingly already had the carbs toted up. Asian Pork and Cabbage Salad. Okay, sure, it looks a little peculiar, but maybe people will eat it, YOLO and whatnot. I even bought the right kind of cabbage, $1.99 a pound.

But the pork that was on sale didn’t look great, so I got more expensive pork. And the cabbage was more expensive than I expected, so I figured we could have noodles or something? Noodles and cabbage and almonds, with apricot? YOLO?

You can see where this meal is headed already, right? It was doomed. I sliced the pork up thin, but then decided that I didn’t like the sound of cucumbers and cabbage together; so I veered again, and after heating up the pan I started making a completely different recipe, distinctly non-Asian. Not even faux diabetic Asian, but faux. . . German? I don’t know. I did know I had apricot jam, so I made this Budget Bytes recipe for sauce. 

It gives you the choice of topping chops with sauce, or cooking the chops right in it. Only it called for chops, and I had already cut the meat in slices, and anyway, someone had left the Dijon mustard open in the cabinet for three months, so I threw that out and used regular mustard. Then I started some rice cooking, because I had a hunch we might need it, and we were out of noodles anyway.

Then I cooked up the meat in a skillet, then added the sauce. It didn’t look too terrible, really, and there was a chance a few good sports might eat it, especially over rice. I completely forgot about the cucumbers. Where were the almonds? I couldn’t find them, and a little bird told me to stop looking, because this probably wasn’t going to be a dish that deserved almonds.

Then, just when it seemed possible that all was not lost, another little bird, a real bastard of a little bird, was like, “Hey, this could just be a stir fry! Throw the chopped cabbage into the pan, and stir it up, you witless dinner monkey! Stir fries have mustard all the time! More cabbage, more! And now put a lid on it.”

You may or may not be aware, but when you heat up a chopped Napa cabbage, it sweats about six gallons of water.

So here’s what I put on the table:

Not with a bang, but with soaking wet cabbage and little bits of apricot. I wearily nodded toward the pizzas in the freezer, and they ate them. With rice.

FRIDAY
Tuna Noodle

Despite my unbroken record of making flawless dinners, the kids liked the idea of taking turns planning and making dinner each week. Sophia came up first, and what she wanted was tuna noodle, so that’s what we’re having.

Oh, Damien said I had to tell you about the squid jerky! Well, there’s not that much to tell. In the morning, I found and opened up Kyra’s package of smoked, dried squid, and, although the taste was not great, the smell was really dreadful, so I ate the rest of the package so it wouldn’t stink up the kitchen, and then I spent the rest of the day pooping. What top eleven things are the matter with me, would you say?

In my defense, eating the squid jerky was an entirely new experience for me. My brain couldn’t decide if it was candy, or fish, or waxy string, or what, and kept demanding additional data, so I kept eating it. Then I went for a 2.5 mile run in 93% humidity, with optional hill at the end.

And now my story is all told.

What’s for supper? Vol. 132: Girls like shwarms of things, don’t they?

Can you believe we’re not on summer vacation? That’s crazy, right? One more week! Here’s what we ate this week:

SATURDAY
Boy cookout

Our eighth grader wanted an end-of-year party, and since he has not recently angered us, we agreed. Damien got a bunch of cheap hot dogs and pre-made burger patties, all the chips in the tri-state area, and a million sodas, plus water balloons and squirters. A bunch of boys came over and it was a howling success, literally. I got no pictures because I couldn’t trust those crumbs not to squirt my camera.

SUNDAY
Sugar rub chicken, grilled mussels in wine sauce, chips

Beautiful man makes beautiful chicken. Here’s Damien’s sugar chicken rub:

Brown sugar 1.5 cups
White Sugar .5 cups
Chili powder 2 table spoons
Garlic powder 2 table spoons
Salt/Pepper
2 tsp chili pepper flakes

Last week’s grilled chicken was good, but maybe a little too charred, so this time, he shoved all the coals to one side, and set the chicken on the other side to cook slowwwwwwly:

Did it come out better? OH MY YES.

But before we even laid eyes on these lovely thighs, we flexed our mussels. That doesn’t mean anything, does it? Damien scrubbed the mussels, discarding the despondent ones, and laid them on the grill until they popped open.

Then he mixed them up with a swanky sauce of half a bottle of white wine, the juice of many lemons, twelve vats of melted butter, and two sweet, darling red onions.

Hot damn, they were good. Tender meat, tart sauce, so good. I was gonna take a picture of one of the mussels opened up, but this is a family blog.

It was another beautiful, golden weekend. We got some good runs in. I got a lot of overdue planting in — a plum and nectarine tree, some gladioli, some tomatoes in their own little fenced playground. The kids picked out tomatoes called, no kidding, “Lemon Boys.” I even mulched, like a fancy person! We cut down the old fence and put up a new fence. I paid the kids to lug rocks, and now we have a new fire pit and a strange, lumpy spot where the old fire pit used to be. My husband pretended to agree that this plan made sense. The first firefly moved into the living room. We ate outside and drank domestic beer. A golden weekend.

MONDAY
Muffaletta sandwiches, fruit salad in DORAMELON

Monday was Dora’s birthday, but her party was the next day. However, we had a stray watermelon, so I carved it up, and added sliced mango and strawberries to the cubed watermelon.

As I’m carving it, Irene comes by and says indignantly, “How come you didn’t make one of those for meeee on myyyyyy birthday?”
I said, defensively, despite myself, “Because it didn’t occur to me! I think of things when I think of them! And anyway, your birthday is in April! They weren’t even selling watermelons then!”
She says, “Yes, they were.”
Me: “They were?”
Irene: “Yeah. You made me a watermelon pirate ship, remember?”

Irene, in happier times

Creep! They’re all creeps. Several others came by and made their creepy watermelon demands, so I ended up promising all of them, one by one, that when it was their birthday, I’d make them each a watermelon with “Dora” carved in it, too. Fair’s fair.

We had muffaletta sandwiches, or some approximation thereof. All I could find was sourdough bread, and there were no complaints. I bought honey ham, genoa salami, a little prosciutto, pepper salami, hot capocollo (I checked the package, and that’s what it says. Not capicola), hot calabrese, hot richard, and provolone.

Then, I put one jar of giardiniera vegetables, a can of black olives, and a small jar of green olives into la bella machina, gave it a few whirs, and we had olive salad. Hot damn.

It’s a party on bread, confetti and everything! Some of the kids also put mayo on their sandwiches, but I thought the olive salad covered all the bases, sandwich-wise. I suppose you could drizzle it with olive oil, if your olive needs had not yet been met.

TUESDAY
Chicken shawarma, ice cream pies

For her party, the child wanted shawarama. That’s a can do. They had these weird boneless chicken legs in five-pound bags for $4.99. Not being made of stone, I bought three bags, even though I’ve never heard of boneless legs before. It’s a little weird.

I had a recipe that called for two pounds, which I had scaled up to eight pounds, and then I tripled it for fifteen, and . . . it was a lot of meat. We had to marinate it in a garbage bag. I mean, it’s just a bag. So what if it’s called “garbage?”

We set it to marinate Sunday night, actually, and I don’t know what happened, but, because the food processor makes things a little too easy, we ended up with enough onion to fill a minor league stadium. You could have marinated meat in the smell alone.

Here’s the marinade, a simplified version of the NYT recipe. This is enough marinade for about eight pounds of chicken and four or five red onions:

1.5 cups lemon juice
2 c olive oil
4 tsp kosher salt
2 Tbs, 2 tsp pepper
2 Tbs, 2 tsp cumin
1 Tbs red pepper flakes
1 tsp cinnamon
2 Tbs minced garlic

When you’re ready to cook, oil a rimmed pan and lay the chicken and onions on with a little of the marinade. Cook at 425 for about forty minutes, until the edges of the chicken are crisp. Let it cool a little and then slice or break it up. It should be ridiculously tender.

We served it with triangles of pita bread, black and kalamata olives, wedges of tomato and cucumbers, feta, fresh parsley, and plenty of yogurt sauce. Here’s the yogurt sauce recipe:

32-oz tub of full fat Greek yogurt
1/4 cup lemon juice
salt and pepper
2 Tbs. minced garlic

Sadly, I got zero pics of the shawarma or the ice cream pies, which Dora made with mini graham cracker crusts, ice cream, whipped cream, chocolate sauce, jimmies, candy, and cherries. She made individual pies so it would be easier to tote up the carbs for Lucy. I do love my kids.

WEDNESDAY
Nachos

I threw together chips topped with ground beef and taco seasoning from envelopes, shredded cheese, and salsa and sour cream on the side. I started to take a picture and said, “Ohh, this doesn’t look very good.” So the kids helped it look better.

Thanks, kids!

THURSDAY
Korean beef bowl, rice, peas

I made a quintuple recipe of this old standby. Thursday afternoon sorely tried my patience. Sorely. I was terribly grateful for how easy this dish is. Cook up de meat, put in the stuff, done. Pot of rice, choppy-uppy-scallions, done. Sesame seeds. I put out peas on the side for no particular reason.

Here’s a pic from previous times:

This is also a good meal to make in the morning and keep in the slow cooker all day. All the better if you make rice in the Instant Pot. Put them food robots to work!

FRIDAY
Pizza

Five large ones. See if I don’t.

***

I’m gonna skip the carbs this week, because there were so many meals I didn’t write down. At one point during the week, Lucy had a frozen pizza, two marshmallows, and a popsicle for dinner, because we knew how many carbs there were in a frozen pizza, two marshmallows, and a popsicle. And that’s how you diabetes!

What’s for supper? Vol. 84: Eat your feelings!

Here we go!

SATURDAY
Fancied-up chicken burgers, chips

The chicken burgers from Aldi are pretty good, and taste like actual chicken. We dressed them up with bacon, honey mustard, and in-sandwich onion rings. Not bad atall. Probably didn’t need to serve chips alongside a sandwich that actually contained onion rings, but the freedom to make this kind of decision is what being an adult is all about. That and a little sex, and some booze, lots of interior pep talks, frightening conversations about major appliances, and you’re the only one who can change the toilet paper. And coffee.

***

SUNDAY
Pork Bánh mì

We’ve made steak bánh mì a few times, and it is delightful, but expensive. Pork, however, is cheap cheap cheap. So I got me a half loin (about four pounds), sliced it thin, and started it marinating in the morning using this recipe from Serious Eats.
I also sliced several carrots into thin coins and set them to quickle-pickle in wine vinegar and some sugar.

In the evening, I spread the pork slices in a single layer on broiler pans and put them right up under a hot broiler, turning once. We toasted some rolls and piled them up with the pork, pickled carrots, sliced cucumbers, jalapeno slices from a jar, lots of chopped cilantro, and plenty of mayo. (You can stir some sriracha into the mayo, but there’s plenty of flavor without the extra spice, and I appreciated a little creamy coolness.)

Verdict: It smelled completely revolting as it cooked, because fish sauce; but the taste was superb. The pork picked up much more of the salty, tangy fish flavor than the beef. Put it together with the sweet, crisp carrots and the cool cukes and cilantro and the zippy jalapenos, and it was just a swingin’ party in your mouth. Ha cha cha!

***

MONDAY
BBQ chicken thighs and sausages, fruit salad, spicy grilled corn, S’mores

My husband cooked the meat outside, in the drizzle, in air so cold we could see our breath. Stupid New England. Here’s how he describes the rub he made for the meat:
Lots of kosher salt, like unhealthy amount, lots of brown sugar and white sugar, generous amounts of garlic powder, little bit of cumin, paprika, and chili powder. Works for pork, too.

I thought it was fantastic, but he is researching different chicken-cooking methods with more indirect heat. I happen to like it charred, but I will probably force myself to eat the next meal he cooks, too, because I’m a good and generous wife that way.

It’s still a bit early for really good corn, but check it out! You grill it, roll it in butter, sprinkle on a little parmesan cheese and paprika, then squeeze on some lime juice.

So nice.

Some of the kids had read about S’mores and really wanted to make them (even though they shivered as they toasted their marshmallows). S’mores are completely lost on me. They are fine, I guess. I feel resistance toward foods that don’t have a food for the noun. Corrie approved.

***

TUESDAY
Tacos, tortilla chips

Nothing to report, except that I finally smartened up and bought two tubs of sour cream, one for the family and one for Corrie.

***

WEDNESDAY
Cuban sandwiches, cucumber avocado salad

It Instant Pot time! (affiliate link) I’ve made Cuban sandwiches before, using oven-roasted pork that I marinated for several hours ahead of time. This time, I took a four-pound half loin and threw it in the IP with a bottle of Goya Mojo Criollo marinade. I don’t quite trust the “meat” button yet, so I set it to manual high pressure for 45 minutes. Perfect. It was very moist but cooked all the way through, and the marinade had permeated the meat. No yummy crust, of course, but it was fast and easy, didn’t heat up the kitchen (yeah, it suddenly got hot out. Stupid New England), and clean-up was a snap. I let it stay on “warm” for several hours until I was ready to make the sandwiches.

I sliced the meat up and put it on ciabatta with deli ham, pickles sliced into long flats, swiss cheese, and mustard. Grilled the sandwiches in butter, then pressed them hard on both sides with a glass pie plate. They were excellent and insanely filling. Here is a terrible picture:

I think authentic Cuban sandwiches are supposed to be made with spongier bread, and probably heaped ridiculously high with meat and cheese but I had zero complaints with our results.

The side was something I took from The New York Times Cooking. I took it, and then I made it slimy somehow, I dunno. My version had red onion, avocado, cucumber, cherry tomatoes, leftover grilled corn, fresh lime juice, olive oil, salt and pepper, and feta, and I ended up just mixing everything together, rather than spooning things over other things.

It was good, but it tasted like guacamole that left home on a quest to become pasta salad, but couldn’t find any pasta, so went back home, only to discover that the guacamole family no longer accepted it. Probably won’t bother with this again. Stupid New York Times.

***

THURSDAY
Pizza

Didn’t take pictures of pizza. Husband did snap a photo of the river as we slogged by on our evening run.

Stupid New England. I mean, wait! Lovely, gorgeous New England, my love! Feeling better and being more in shape are fine incentives, but really I’m in it for the pretty views and the husband time.

***

FRIDAY
Tuna, maybe risotto?

Stupid Friday.

Tell me what you ate and how you felt about it!