Fast away the old year passes! Fa la la la la, la la la la!
Glad it’s gone, you bet your asses! Fa la la la la, la la la la!
I skipped What’s For Supper? last week because we had a ton of convenience food, since everything else last week was so very far from convenient. You know how it is. There were a few standout meals, though, mainly on my birthday.
Damien made me a wonderful shrimp fettuccine, which includes cooking the pasta in water in which the shrimp shells have been boiled, so the whole meal has a bright oceanic feel to it. He uses the Deadspin recipe. Love this meal so much.
Then we had cheesecake with cherry topping, which Corrie volunteered to deliver while singing “Happy Birthday.” I died.
The next day the man and I went to the Museum of Russian Icons in Clinton MA. If there’s any way you can go, I can’t recommend it enough. But, like, eat some protein first, and rest up, because it is intense. It’s small and well-organized, and offers a good amount of information without getting in the way of the icons. We had all day to be there, but we had to leave after about an hour and a quarter, because I was full up. Just absolutely full up.
Then we stopped at the Old Timer, which is everything a beloved little old creaky varnished wooden Irish tavern with cloudy windows ought to be. We had a couple of pints and then told the bartender we were ready to head out. Then he brought us another round. I guess he misheard us, but I wasn’t going to argue, because it was my birthday. We did leave eventually, strolled around in the nippy air, and decided that middle eastern food was calling us from a little place called Zaytoon. Not fancy, but oh man, that food. I had some kind of lamb thing
with rice and lentil soup and all sorts of yumminess
who can say what? (I mean obviously that is hummus and bean salad, but there were mysteries sprinkled throughout.) The guy running it was also immensely genial and hospitable. They had a lavish buffet, too, which I will definitely check out if we ever go back. All in all, it was a perfect day, and I don’t deserve to be this happy, but I just can’t help it!
Grilled ham and cheese, chips
You guys know what grilled ham and cheese looks like! Like this, from some other Saturday. We have this sandwich on Saturdays a lot, it’s true.
Roast beef sandwiches, fries
Chuck roast was super cheap, so I got two big ‘uns, and Damien crusted them with tons of salt, pepper, garlic powder, and oregano, then browned them up in a heavy pot in olive oil, then put them in a 325 oven for about an hour and forty minutes. Then he let them rest a bit and sliced it up.
We had the meat on toasted rolls with horseradish sauce and provolone.
This, too, is actually a previous sandwich. It’s hard to believe, but I think I may have eaten this week’s roast beef sandwich without taking a picture first.
Creamy roast mushroom soup, deli sandwiches
I tried this nice recipe from Damn Delicious, knowing full well that two kids and I would enjoy it, and the rest of them would be complete jerks about it, even though we were also having sandwiches and I had no intention of forcing soup on anyone. Here’s a picture of one such sandwich, just to prove I did sustain them in their sorrow.
They were nice sandwiches, too, with ciabatta bread, olive oil and vinegar, smoked turkey, salami, and even some shredded prosciutto, because my daughter who works in a deli got her hands on a prosciutto end, duh-rool, duh-rool.
Look, look at the lovely roasted mushrooms! Lovely.
The soup was rich and gently savory, just what a creamy roasted mushroom soup ought to be. I took this pic before it finished cooking, so the finished product was an earthier shade.
Sometimes I rush through soups and just chuck everything in and let it sort itself out, but this time I did it step by step and let the flavor develop.
I . . . couldn’t tell the difference. I like soup. Good soup, bad soup, hurry-up soup, proper soup, whatever. The only time I absolutely refused to eat some soup was when I had thriftily turned a Thanksgiving turkey carcass into about four gallons of soup, slipped in a puddle, and spilled the entire pot under the refrigerator, and all the kids cheered. I forget what it was that was so horrible about that soup, but it was bad enough that I was relieved I only had to clean it up, and not eat it.
Damien also made Alton Brown’s eggnog, which is superb. It’s like dessert in a cup, and nicely boozy. He snickered at me (Damien, not Alton Brown) for licking out my cup to get all the boozy, nutmeggy, creamy foam, but whose fault was that?
Christmas brunch, Chinese food
Christmas! Yes. We went to 10 PM Mass (no midnight Mass available this year, to my mixture of disappointment and relief) the night before. Corrie was Corrie.
and we are we.
and then we bundled them off to bed, finished up the stockings and such, and then in the morning we could just chilllllll out with our presents and our candy and our filthy eastern ways.
We had our traditional brunch of Pioneer Woman’s cinnamon rolls, a mountain of bacon, grapes and clementines. I made the dough for the cinnamon rolls the night before, and honestly, this year ends that tradition. It’s not hard, but they somehow turn out a little worse each year, and nobody really looks forward to them except out of habit. So I need to come up with some other kind of nice baked good for a Christmas morning tradition. I didn’t even take a picture this year. Here is some Christmas morning cinnamons rolls of yesteryear:
For supper, we always have Chinese take out. I didn’t even know this is a Jew thing to do; we just happen to have very good restaurant 1/10 of a mile down the road from us, and we all realized one year that Christmas is delicious enough, and we didn’t need to salt it with the tears of an exhausted cook. Behold the Pu Pu Platter for 16:
I did cook up a giant pot of rice, because I love my family. BUT NO VEGETABLE.
Pu Pu leftovers, shrimp cocktail
The shrimp was actually supposed to be for Christmas eve, but we found ourselves unable to find even a shrimp-sized empty spot in our bellies. I made a concerted effort not to have too much food this year, but guess what? We had too much food.
Spaghetti and meatballs
The children had begun to develop a bad attitude toward Chinese food, so we had the opposite, which is spaghetti and meatballs. You need to shut about about spaghetti being Chinese. Nobody wants to hear that. I’ll put my recipe card for basic meatballs at the end.
Maybe you noticed, we had a misunderstanding and one of the kids used the big holes to grate up the parmesan cheese, so we had parmesan shreds. You know? It was pretty good! Parmesan will melt when it’s not grated up with bits of fluffy wood pulp. Guys, we have so much nice cheese in the house, I have lost track of what cheeses we currently have.
And we’re off to learn everything we need to know about insulin pumps! Alas, our insurance doesn’t cover traditional pumps such as what you can buy from Home Depot, so we have a bit of a trip ahead of us.
Speaking of ahead of us, New Year’s Eve is coming right up, so if you hold out a little bit longer, you can make it the rest of the year without eating any more vegetables. Last year, we had a make-your-own sushi party, and it was so so so much fun, so we’re doing it again.
Last year’s shopping list: Nishiki rice and several packages of nori, soy sauce, rice vinegar, wasabi, pickled ginger, roe, tuna steaks, some seared and seasoned tuna, maybe some canned salmon for the sissies, fake crab legs, toasted sesame seeds, avocados, mangos, and carrots and cucumbers for pickling. We made cones, rather than rolls, and everyone found something to like.
Not sure what we will do for dessert. A few weeks ago, I snapped up some cannoli shells, which are hard to find around here, so we may have the cannoli we didn’t manage to make on Columbus Day. If crab rangoon goes with a Pu Pu platter, than cannoli go with sushi. Fa la la la la!
Meatballs for a crowd
Make about 100 golf ball-sized meatballs.
- 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.
Preheat oven to 400.
Mix all ingredients together with your hands until it's fully blended.
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.
Add meatballs to sauce and keep warm until you're ready to serve.