What’s for supper? Vol. 130: Spiedie trial

I don’t know which of you bastards put a hex on me, but nothing I cooked came out well this week. Also my best cow went dry and the tallow kept lumping on me no matter how I boiled it. And I lost my best mob cap. But I did go running every single day this week, seven days in a row! Now I have a . . . strained toe tendon? Or something? This doesn’t mix well with lots and lots of driving. Ow. But still, I ran.

Here’s what we ate, carb counts at the end:

SATURDAY
Chicken strawberry salad with almonds

I seem to remember my husband made this while I . . . did something important. Probably lay down. I think he roasted the chicken in the oven, the served it with mixed greens, sliced strawberries, feta cheese, toasted almonds, and balsamic vinegar. This dark picture doesn’t do justice to how pretty this meal was, even if the almonds did get a little over-toasted:

It was not easy for me to make the transition to seeing fruit as a natural part of savory meals, rather than as dessert, but once you put balsamic vinegar on fresh strawberries, you’ll never go back.

SUNDAY
Spiedies, peppers and hummus

I couldn’t find my excellent spiedie marinade recipe, so I made one up, and it just wasn’t as zippy.

2 tsp red pepper flakes
red wine vinegar 1/2 cup
1.5 c oil
1/4 cup lemon juice
salt and pepper
1.5 tsp mint
1 Tbs minced garlic
2 Tbs sugar

I think I’ve used one with lemon zest in the past. This was good, just not amazing. I cubed a boneless pork loin and set it to marinate early in the day, and then the kids put it on skewers (soaked in water to keep the meat moist) and my husband grilled it in the evening.

We served it on toasted rolls with mayonnaise, and had raw peppers and hummus on the side.

Operation Enough With The Chips All The Time proceeds apace.

MONDAY
Hot Dogs of Many Nations, nacho chips, grilled corn, watermelon

We didn’t want to trivialize the memory of our fallen heroes by grilling hamburgers, so we had hot dogs after the parade, instead.

I put out an assortment of toppings: Ketchup, mustard, relish, sauerkraut, chopped cukes, grape tomatoes, diced onions, pickled pepper rings, blue cheese, celery salt, sliced pickles, buffalo sauce, and chopped scallions, if I remember correctly, which I never do.  Several of the kids had a Chicago hot dog, which is  yellow mustard,  pickle relish, onion, tomato, pickle, peppers, and celery salt.

My favorite: Blue cheese, buffalo sauce, and scallions.

I think it’s actually supposed to be chives, but whatever. It’s yuhm.
We like grilling corn on the cob slowly right in the husks, which makes it immensely sweet and juicy, but I forgot, and had the kids shuck the corn. So Damien grilled it anyway, and we buttered it, then sprinkled it with chili lime powder.

It was supposed to be ice cream pie for dessert (you mash up ice cream with a potato masher until it’s soft and spreadable, then spread it in a graham cracker crust, and dress it up with chocolate sauce, peanut butter, marshmallows, whipped cream, candy, sprinkles, nuts, cherries, whatever, and then freeze for a couple of hours) but we forgot to make it, so we just had ice cream.

TUESDAY
Taco Tuesday

I didn’t take any pictures. I did add the chili lime powder to the meat, and it made it much brighter and more interesting. I was also starving because we had the final high school concert of the year and ate super late. I also added chili lime powder to a can of refried beans I had for lunch the next day. I keep thinking it’s not very good, but then I keep using it, so I guess I like it.

WEDNESDAY
Cobb salad

This is a cute meal. I took my biggest pan and arranged stripes of chopped bacon, sliced avocado, halved hard boiled eggs, grape tomatoes, chopped cucumbers, chopped Romaine lettuce, and diced chicken.

It was okay. I made the chicken in the instant pot and basically just steamed it in lemon juice, which made it kind of damp and lemony, which is not my absolute favorite way to enjoy chicken. Oh well. I left my feet in the picture to prove that I’m not one of those fancy food bloggers who doesn’t have feet.

THURSDAY
Pork ribs, coleslaw, some kind of rice thing

The pork, I seasoned generously with salt and pepper and put it under a hot broiler in a pan with some drainage, and turned it once.

I planned to make biscuits, only my planning didn’t extend to having flour in the house, so I decided to make risotto instead, which doesn’t really go with coleslaw, but it didn’t matter because I was also out of parmesan cheese, so it wasn’t really risotto.

I sauteed two diced Vidalia onions in olive oil with salt and pepper and a tablespoon of minced onion in the Instant Pot, then added four cups of white rice, and stirred it up until the rice was opaque. Then I added eight cups of chicken broth, closed the lid and valve, and set it on high for seven minutes, then did a quick release. Heck, everyone ate it. They kept asking me if it was flavored rice or brown rice, and I kept telling them to shut up.

FRIDAY

It seems we have some kind of effing potluck to go to. We were supposed to have scrambled eggs and hash browns, which is not all that great, but at least we wouldn’t have to talk to anyone or put pants on. Effing potluck. What do you recommend that requires almost no effort on my part and that pairs well with a bad attitude?

And now for the carbs:

SPIEDIES:
roll – 39 or 40

pork: 0

2 tsp red pepper flakes 2g

red wine vinegar 1/2 cup: 8 Tbs
1.5 c oil
1/4 cup lemon juice
salt and pepper
1.5 tsp mint
1 Tbs minced garlic]
2 Tbs sugar: 25.2
——-
2g per Tbs, 2 Tbs per kebab
hummus: 2 Tbs, 4g
1/2 yellow pepper: 6
marinade: 4
l’oven Deli roll: 39
—–
53
dessert:
ice cream 2/3 c rocky road Hannaford: 23
choc sauce1 Tbs: 12
1/3 cup marshmallows: 11.5

3 Reese’s peanut butter mini cups: 15

2 maraschino cherries: 4
_____
65.5
supper and dessert: 118.5

HOT DOGS:

1 hot dogs: 3

1 frankfurter buns: 21
2 Tbs ketchup: 10
mustard: 0
2 Tbs chopped onions: 8
5 grape tomatoes: 1.55
pickles: 0
1/4 cup chopped cucumbers with skin: 4
corn on the cob: 17
chili lime powder: doesn’t want
butter: 0
11 nacho chips: 15
watermelon, 1 cup equivalent: 46

COBB SALAD:

chicken cooked in lemon juice: 0

romaine lettuce: 1
avocado: doesn’t want
5 grape tomatoes: 1.6
bacon: 0
cukes: .5
hard boiled egg: 0
balsamic vinegar, 2 Tbs: 8
11.1 carbs
12 tsp iced tea powder (3 c): 54
total meal: 65.1

PORK, COLE SLAW, RISOTTO:

pork, salt, pepper: 0

cole slaw:

1  head cabbage -72 g
1 cup mayo -1.3 g
1 1/2cup white vinegar -0 g
1/2 cup.lime juice 8.23 g
10 carrots 8 g
1 cup sugar- 200 g
Total carbs: 289.53

risotto:
rice 4 cups uncooked: 576

chicken broth 8 cups: 4

olive oil: 0

2 vidalia onions: 32

garlic minced 1 Tbs: 3 g
salt and pepper: .5 (1/2 tsp pepper)
rice: 615.5 for ten cups of cooked risotto

about 61.55g per cup

What’s for supper? Vol. 127: Berry the lede

Too tired to hear any stupid jokes about food? You’re in luck, because I’m too tired to make any. Here is some factual information about seven meals we ate. Carb counts at the end of the post.

SATURDAY
Chicken salad with berries, nuts, and cheese

Oh, what a pretty meal!

I doused the chicken breasts with olive oil, then sprinkled them with salt, pepper, and oregano, and slid them in a pan under a hot broiler, turning once. Cook, cool, slice, then serve over greens with diced red onions, blueberries, sliced strawberries, crumbled feta, and toasted hazelnuts.

I don’t think I’ve ever even seen hazelnuts for sale before, but there they were, on sale. I spread them in a shallow pan and put them in a 350 oven for about six minutes.

Good with balsamic vinegar or a sweet dressing.

SUNDAY
Pork carnitas, chili lime corn, pineapple

Yuhm. I took a 4-5 pound pork loin and put it in the Instant Pot with a can of beer, salt and pepper, and about a cup of jalapeno peppers and juice, then set it to cook on high pressure for an hour. I wish I had given it another 15 minutes. Not all of it fell apart as tenderly as it should. Still tasty and spicy, though.

I oiled a shallow pan and spread the shredded meat and jalapenos in it, with a sprinkle of chili powder and cumin, then put it under a hot broiler until it was a little crisp. Then I served it on tortillas with salsa and sour cream. I forgot to put out the cilantro.

We also had chili lime corn on the cob. This is really much better if you grill the corn, but I just boiled it. When it’s cooked, squeeze some fresh lime juice over it and sprinkle it with chili powder. It’s exciting!

I did the same thing, lime and chili, with fresh pineapple. The roof of my mouth was swollen to twice its normal size by the end of the meal, but it was worth it.

MONDAY
BLTs and garlic bread

That’s what the birthday boy wanted. I bought six pounds of bacon, and there was bacon left over. I didn’t even know there was such a thing.

TUESDAY
Chicken shawarma with pita, yogurt sauce, and veggies; frozen grapes

One college girl home, one to go! I wanted to make something nice, and shawarma is nice as can be.

I started the chicken marinating the night before. Here’s the marinade (simplified from this NYT recipe) for about eight pounds of boneless, skinless chicken thighs and 4-5 quartered red onions. Note: this is a ridiculously delicious meal, so buy more chicken than you think you will need.

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, 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

You really should have fresh parsley, but I forgot.

A splendid meal. Frozen grapes are also very nice and refreshing. You can use them to cool your drink, too, if you don’t want it watered down.

WEDNESDAY
Spaghetti with sausages

A much-requested meal. Okay by me.

THURSDAY
Grilled ham and cheese on sourdough bread, spinach salad

Another longed-for treat. I did put salad out, but nobody ate it, not even me.

Check out that cheese lace in the evening sun.

FRIDAY
Tuna boats, salt and vinegar chips, mangos

I’m including a picture in case you don’t know what tuna looks like..

Do people know how to peel mangoes? It’s easy. You locate the pit and cut away the two “cheeks” as close to the pit as possible. Then take each one and, using the rim of a drinking glass or metal cup, gently scoop away the fruit from the peel. So much easier than trying to get the peel off the fruit.

Then you’re left with the pit surrounded by some salvageable fruit, and you have to whittle that away, or just gnaw on it like an animal, and then floss a lot like an animal.

Okay, here’s the carbs we done carbed this week:

Chicken salad:

chicken with olive oil, wine vinegar, salt, pepper, oregano: negligible

2 Tbs of chopped hazelnuts: 10
blueberries 10 g per 50 berries – about 1/2 a cup): 10 g
strawberries (.9 per medium): 4 strawberries, 3.6
feta cheese (1.2 g per ounce): doesn’t want
green leaf lettuce: (1 g per cup): 2
red onions, diced, 1 Tbs: 1
______
26.6
ice cream: Specially selected chocolate super premium: 48 per cup
whipped cream: 4 Tbs, 2 carbs
cherry: 2 cherries, 2 carbs
______
52 for dessert
Total meal: 78.6
***

Carnitas

tortilla: medium soft taco size: 24

meat with jalapenos, beer, chili powder, cumin, salt, pepper: 2
sour cream: 2 Tbs, 2 carbs
salsa: doesn’t want
pineapple: doesn’t want
corn on the cob: 32
chili powder: doesn’t want
lime juice, 1/4 lime: 1.5
______
61.5
dessert:
Sundae Shoppe crunch bar: 15
76.5 total meal

***

garlic bread and BLTs

1/4 baguette: 27
butter: 0

garlic powder: negligible
—-
27
2 slices L’Oven Fresh soft rye bread: 34
bacon: 0
tomatoes: 5 carbs per tomato, 2.5 for half
lettuce: 1
mayo: .1 per Tbsp
—–
37.6
cookie: 25
ice cream: 2/3 cup, 27g
—–
52
116.6 entire meal

***

Shawarma

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

2 tsp marinade (?): 5

onion slices: 1

(32 oz greek yogurt: 35 carbs
1/4 cup lemon juice
salt and pepper)
roma tomatoes: 6
cukes: 1/6 with skin, 2 carbs
kalamata olives: doesn’t want
black olives: 0
pita bread 1/2 small pocket: 19
33 for dinner (doesn’t want yogurt sauce)
9 ice pop
1 cup green grapes: 28
______
70 total meal

***
Spaghetti

sausage: .7 per link

spaghetti, 1 cup: 43
Reggano marinara Sauce, 1/2 cup: 13
cheese: 0
2 ice pops: 18
18 pretzels: 25
_______
99.7

***

Ham and cheese

??
I guess I didn’t write this down.

***

Tuna

potato bun: 25

1/2 c skipjack tuna in water: 2
mayo: 0
26 salt and vinegar chips: 26
mango: doesn’t want
1 cup oyster crackers: 44
97 total meal

What’s for supper? Vol. 90: We put the “amp” in camping

Hoop de doo! Here we go.

SATURDAY
Meatball subs, fruit

On Saturday, armed with only a sledgehammer, a reciprocating saw, and a thirteen-year-old boy, my husband built a new floor for our gutted murderboat, tentatively named “The No Regerts.”

Still ahead: sealing the wood and dragging it down to the stream. I SAID NO REGERTS. So I thought we could all use a hearty meal.

***

SUNDAY
Beef cabbage stir fry, rice, roasted rustlebutts

Here’s a nice recipe from Budget Bytes I make every six weeks or so. It’s easy and tasty and pretty cheap, and you can easily adjust how sweet or spicy it turns out.

Brussels sprouts were very cheap, so I got a ton and cut them in half and spread them on one of my fabulous new giant pans with some olive oil, salt, and pepper, and just roasted ’em up under the broiler.

Corrie recoiled in horror and angrily refused . . . RUSTLE-BUTTS. So let it be written.

By the way, the best purchase I’ve made in a long time those two 15″ x 21″ baking sheets (affiliate link). I measured my oven and bought the biggest pans that would fit, and they make life so much easier. You can just cook everything up all at once, rather than trying to Tetris various small pans in there. They also double as serving trays for parties, and are useful for moving board games intact when we need the table.

***

MONDAY: Camping, day 1
We packed ever so slowly, and then had to go to urgent care for an ear infection, and had to stop to tighten the canoe that wanted very much to become a wild, wild canoe that hops on the nearest jet stream and resettles in Canada, so we didn’t get to the campgrounds until late, and then it turned out the lake was closed because of bacteria.

HOWEVER, the yurts were still airy and cool, and dinner was pork spiedies, watermelon, and Pringles, with S’mores for dessert. The spiedies were insanely delicious.

 

even though I forgot to pack tongs, and Mr. Husband had to make ridiculous BBQ chopsticks with a hair rubber band

I had made the meat at home the night before and packed it in ziplock bags along with the marinade, which leaked all over the inside of the cooler. I also forgot soap.

Faced with these realities, I decided pretty early on that I was going to take a three-day break from believing in cooties, and so what if the baby wanted to paddle around in the puddle under the spigot where I washed not only the pork juice with no soap but also her poopy bathing suit? I don’t want to hop on a jet stream and resettle in Canada! Not at all. Hey look, a yurt! So airy and cool.

I actually spent most of my time putting my feet up and complaining, while my husband made fires, told ghost stories, read Treasure Island to the kids, and grabbed flying children out of mid-air before they burned or impaled themselves.

Oh, and we took turns being fruit ninjas.

and I did get some rare photographic evidence that Corrie’s brain is, indeed, on fire.

***

TUESDAY: Camping, day 2
The kids had their hearts set on roasted apples for breakfast, but they ate most of the apples on day 1, so with a heavy heart I threw a box of Honey Buns at them while Damien went to Dunkin’ Donuts and got us coffees. Just kidding about the heavy heart part. Whatever it was in me that once relished the idea of waking up early and building a fire before breakfast, it’s dead now.

Lunch was sandwiches and cookies on the beach (a different beach, without water cooties), where we swam in the rain. Then the sun came out, so we bought a ton of candy and went to see Wonder Woman. Look, I never said we were good at camping.

Dinner was walking tacos, which taste so much better than is reasonable. I cooked ground beef and seasoned it at home, and we heated it up over our lovely propane stove. Each person got a personal little bag of Doritos, into which went meat, shredded cheese, cherry tomatoes, lettuce, and salsa.

We also had grilled corn on the cob. You cook it in the husk over the coals until the husks are blackened, and it comes out so sweet.

For dessert, I couldn’t resist these cute Little Debbie brownies with animal tracks in them.

WEDNESDAY: Camping, day 3
Breakfast: scrambled eggs, bagels, hot chocolate with rainbow marshmallows!!!!
Next time, I’ll remember to pack a real pan. And butter. And a decent cooking utensil. I did, however, remember the salt!

Never, ever forget the salt.

Lunch: Candy.
I would say we had something else, but really we basically had candy. And then we went home. Some more more pleased about this than others.

 

Supper (at home): Bagel, egg, ham and cheese sandwiches. I had to run to the convenience store for more eggs, and since I was already conveniently paying top dollar, I ponied up a little bit more for local eggs. This is one “fresh, local, organic” food that truly lives up to the hype. The yolks are darker and more flavorful, the whites are fluffier and lighter, and it’s very charming to see how many different egg sizes find themselves together in one box.

But lorramercy

I feel like they could wash them.

We’re home again. Cooties are real.

***

THURSDAY
Pork ramen, broccoli

On Thursday, my true love took the sledgehammer we found in the murderboat and smashed up my kitchen, just liked I’ve been asking him to do.

So I made dinner on a dining room chair.

I browned up some sliced garlic in olive oil using the saute function of the Instant Pot, then browned up a bunch of pork ribs. I took them out and sliced them, sauteed them some more, then took them out again. In the same pot, I hard boiled a bunch of eggs, then took them out, peeled and halved them. Then I added water and scraped up all the yumminess that was in the bottom of the pot, and cooked ramen noodles in it with the flavor packets, then added the pork and some chopped spinach. I served the noodles and pork with the eggs, some scallions, sesame seeds, red pepper flakes, and crunchy noodles on top.

Not an especially sophisticated or complex taste, but it was fine and filling. And I cooked it all on a chair! And that’s why people love the Instant Pot.

***

FRIDAY
French toast casserole, I guess? I think Damien and I are going out for pizza. A full week of family togetherness is about enough for now.

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!

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!

What’s for supper? Vol. 81: How very Montessori

Yipe, it’s late! Never mind the introduction where I mention that we were extremely busy this week. Here’s what we ate:

SATURDAY
Pizza and birthday cake

Another birthday! Actually, this birthday was last month, but we finally got around to having the party and sleepover. Child requested calzones, but I bargained her down to pizza. The cake, I refuse to show you. Turns out it’s very possible to go very, very wrong with a simple Deathly Hallows symbol.

A few of the decorations turned out pretty good, though. Here are the candles floating over the table:

They are rolls of cardstock with electric tea lights stuck in one end, hanging from threads.

Other quickie Harry Potter party ideas: We drew banners for the four houses on poster board, and drew on white balloons to make them look like owls. We printed out “wanted” signs for the villains and tacked them up, and also printed out and cut out a photo of Moaning Myrtle, and taped that to the toilet. We wrote “The chamber of secrets has been opened” in lipstick on the front window.

Party food was not super inspired – just orange soda labelled “pumpkin juice” and lots of gourmet jelly beans labelled “Bertie Bott’s.” For an activity, the kids dipped pretzel rods in candy melt and then decorated them with various sugars and sprinkles, for wands.

***

SUNDAY
Bacon cheeseburgers, chips, ice cream sundae cones

This was the actual birthday of #1 Son, who requested this fine meal. I want to say there was salad, but I don’t think there was. We got hot fudge and hot caramel, and put one in the bottom of the cone and one on top of the ice cream. Birthday!

***

MONDAY
Oven roasted pork ribs, roast mushrooms, fruit salad

Still the best way to make ribs if you can’t grill them outside. Salt and pepper on a rack in a real hot oven until they’re sizzling hot. So good.

Mushrooms were 79 cents for eight ounces, so I bought six packages and went to town. Here’s the recipe from Deadspin (which means it’s rambling and profane and oddly endearing). This picture is from my very worst camera, but — oooh, that smell.

Strawberries and blueberries were also on sale, so we mixed them together and pretended it wasn’t a weird side dish.

I’m trying to get away from serving potatoes all the time. Not because I have some kind of theory about dietary starches, or because I’m ashamed of my Hobbit forefathers, but . . . I don’t know why, I guess I’m just bored.

***

TUESDAY
Hot dogs, onion rings, corn on the cob

Remember how we had hot dogs last week? Well, this week, we had hot dogs again.

The corn on the cob was first of the season, and middle-of-May corn tastes a lot like “too soon.” But setting the kids to shuck some corn is a quick way to redeem part of one day from what has lately become a discouraging stream of rushing in and out of the car, gobbling pre-packaged junk food, and realizing Sophia the First and her very unlikely rabbit friend have been gabbling away for four hours straight. Here! Shuck some good old corn! Be wholesome for a minute! Maybe we can string wooden beads later, or even — stop me if this sounds crazy — go outside.

So I get them set up with twelve ears of corn and, as I go about my business in the other room, I hear the honest, timeless sound of happy, unspoiled children hard at work at the domestic arts, up to their elbows in the fruits of the earth, smelling green smells, rediscovering the joys of industry. Then I hear,

Corrie is up on the table and she has nothing on her bottom! THE CORN! IS GOING! TO TASTE! LIKE BOTTOM!!!”

Sure enough. How very Montessori.

***

WEDNESDAY
Chicken apple salad, risotto

This meal was a copycat version of a salad I often get at Wendy’s. I got a few bags of mixed greens and let the kids choose their combination of warm grilled chicken, crumbled bleu cheese, diced green apples, sweet dried cranberries, toasted walnuts, and some bottled berry vinaigrette dressing. (Wendy’s version has two kinds of apples, sugared pecans, and pomegranate vinaigrette.)

Fancy!

It’s totally worth the quick extra step to toast the nuts. Put them in a single layer in a baking pan in a 350 oven for about ten minutes. I know everyone is always talking about how this and that brings out the flavor of this and that, but toasting really does bring out the flavor of nuts. It also makes them, I don’t know, more pleasing to the teeth. It turns them into interesting, adult nuts instead of stupid, immature nuts. Just do it!)

I made the chicken by marinating it all day in a bag with some bottled Italian dressing, then roasting it under the broiler on a pan with some drainage. This meal was a big hit. Definitely making it again.

We also had magic Instant Pot (Amazon Affiliate link!) risotto using this recipe (skipping the squash). I’m including a picture because it looks like a lovely little cumulous butt floating through the sky.

Imagine if butts were made with sauteed onions and parmesan cheese. What would they rain down? Pure joy, that’s what.

***

THURSDAY
English muffin pizzas

We were home for about twelve minutes in between school and a concert, so English muffin pizzas did the trick. We made about 45 of them with what turned out to be, oops, cheddar cheese.
Here’s an after-concert group portrait:

Back row: My Mother Made Me Wear This Shirt and It Burnssssssss
Front Row, Left to right: Pretty Much Always Having a Wonderful Time; Angry Because Mama Said We Can Swing On the Swings Anytime, But Not Right Now; This Skirt Is Not Who I Am; and Kind of a Violin Prodigy, Kind of Over Having Siblings

***

FRIDAY
Fish tacos and corn chips

Just frozen fish sticks, shredded cabbage, jarred salsa, sour cream, and limes on tortillas, and maybe some guacamole if I can still lift my arms by the end of the day.