Tag: grilled corn

Happy Friday! Let’s hop to it! Here’s what we had this week: 

SATURDAY
Leftovers and pizza pockets

Just a regular Saturday, chores and leftovers. I will say, first I had to spend fifty years being an undisciplined slob, but I am finally, finally learning the charms of doing little mundane things the same way at the same time every day — just stuff like feeding the animals, watering my garden, lifting weights, saying my prayers — rather than letting everything slide and then scrambling to catch up in a panic. Not that everything is neat and tidy and under control around here. But I guess I’m feeling like I’ve hit my stride a bit, and it’s really nice! 

SUNDAY
Tuna noodle for kids, pub food for grownups

For my birthday back in December, Damien gave me tickets to see the incomparable Samantha Crain, and Sunday was the day! So around noon, we took off, and set up a tent in a campground in the DAR State Forest in Goshen. 

Actually we set up the tent, started driving to the concert, suddenly realized we had set up in the wrong site,

and sheepishly dragged the tent over to the right spot.

And THEN we went to the concert. It was at The Iron Horse in Northampton, MA, and we had a great dinner. I had some kind of tasty pulled chicken sandwich and fries, and then the show was SO GOOD. The photo I took made it look gross, though, so instead, here is a picture of the wall.

Samantha Crain is the greatest. She is just a tremendous song writer, a tremendous musician, a tremendous singer. She rocked pretty hard for the first part of the show,

and then the drummer and bassist left the stage and she switched gears into a more indie mode.

Both halves of the show were great, just banger after banger. And she sang “Elk City” for the encore, which is the first song I ever heard by her, and it just about wrecks me every time. 

I really enjoyed the way The Iron Horse is set up. It’s spacious enough so you don’t feel stifled, but small enough that there aren’t, I don’t think, any bad seats. Acoustics are great, but you also feel like it’s okay to move around and eat your food without being disruptive. 

So then we got back to the campsite and decided to walk down to the lake and look at the stars, maybe catch some Perseids. We did see a lot of stars, and then we heard a weird kind of blowing/screaming noise coming from the trees. We weren’t even sure what animal it was, but it was very clearly saying “GO AWAY OR ME KILL YOU” so we scuttled back to the tent! (Pretty sure it was a buck.)

Then we went to bed, and this is the part where we are fifty years old, and I hadn’t been tent camping in about thirty years, and Damien had never been tent camping before, and we were both like, Boy, we are really lying on the actual GROUND, here. The hard, hard, really, really hard, hard actual ground. We had brought three yoga mats and an extra sleeping bag to lie on, but we had underestimated . . . how necessary beds are, I guess. So not a lot of sleep was gotten. But it was still extremely pleasant to start the day in a cool, breezy tent with leaf shadows drifting back and forth overhead, and birdsong all around.

We had brought a coffee machine and battery pack, but couldn’t get it to work, so I sat in the car like a bleary, smelly princess while Damien packed everything up, and we drove off in search of coffee. Stopped at Shelburne Falls and got coffee and muffins, and Damien and I both felt like if we stayed there a minute longer, some crusty old-timer in bib overalls and crinkly smiling eyes was gonna give us a life lesson whether we wanted it or not, and there was a good chance we would get welcomed right off the premises with garden shears or possibly a falling church tower. Good coffee, though.

Despite the terrible sleep, we both enjoyed it enough that we want to go tent camping again soon! As soon as we get a really good air mattress. 

MONDAY
Cobb salad

Good thing I took pictures of Monday’s meal, because the whole day is a blank to me. We apparently had Cobb salad: Roast chicken in chunks, bacon, tomatoes, lettuce, red onion, hard boiled eggs, and avocado in chunks. I substituted shredded cheddar cheese for blue cheese. 

Very popular meal. 

I think I had mine with ranch dressing, but possibly blue cheese dressing. Keep reading for more thrilling details like me not quite remembering what kind of salad dressing I chose!

TUESDAY
Smoked pork shoulder, tater tots, grilled corn

Tuesday Damien had to get up early to do his weekly radio spot, so he started a pork shoulder smoking in the morning. I think he ended up smoking it for six or eight hours, and my dears, it was TREMENDOUS. 

 
Sadly, there is not a recipe for this; he just followed his heart with some kind of sugar spice rub and a spray bottle of cider vinegar. He used charcoal and apple wood chunks and babied this thing all day, and it was SO juicy and tender and packed with spicy, smoky flavor inside, with spicy, sweet, sticky charred crust. Amazing. 

I had mine on a sandwich with red onions and just a tiny bit of BBQ sauce, which I was hesitant to use because I didn’t want to miss the flavor of the meat. 

He grilled a bunch of corn in the husks, and cooked a bunch of tater tots, and this was a VERY popular meal. 

That evening, we made the world’s smallest s’mores: Mini marshmallows, chocolate chips, and Teddy Grahams, carefully toasted over a birthday candle. 

Irene came out, saw what we were doing, and goes, “Okay, be honest. How poor ARE we??” Irene has been making me laugh since before she was born. 

But the tiny s’mores party was lots of fun! Clara came by and it was lovely. 

and the s’mores were indeed tiny. 

I don’t even like s’mores, but gosh, and I love my backyard, and I love my family. 

Later in the week when I was at the store, I got normal sized marshmallows, regular graham crackers, and regular chocolate bars, so we can proceed on to normal sized s’mores.

Naturally, the kids are now expecting the next week to feature the world’s biggest s’mores, and there is a very big part of me that wants to pull it off somehow. We did get one of those surprise EBT cards in the mail (even if you don’t qualify for food stamps, they send you a card for summer food expenses if you qualify for free or reduced lunch at school, even if the school your kids go to doesn’t offer lunch anyway, which ours doesn’t!) But the state of the country is such that I kind of want to blow the whole thing on enormous s’mores. Waste, fraud, and abuse s’mores. Abus’mores, if you will. I know there are recipes out there for homemade marshmallow, and a giant graham cracker can’t be too hard to make. Not sure what to do about the giant chocolate. Probably I could just melt a bunch of chocolate into a baking sheet, actually. HMMMM. 

WEDNESDAY
Pork quesadillas, pico de gallo 

The pork shoulder I bought was so big, I knew we would get at least two meals out of it, so meal #2 was pork quesadillas. It turned out only Damien and I and two of the kids actually wanted this. Which is nuts, because it was SCRUMPTIOUS. The melted cheese with the smoky meat was just meltingly delicious. 

As you can see, I made pico de gallo. Diced tomatoes and onions, lots of cilantro, lots of fresh lime juice, some minced jalapeños, and some kosher salt. So good. 

I cut up a whole onion, but only used about 3/4 of it, so I put the rest in a sandwich bag and thought someone could use it later. Then I put the rest of the ingredients in, and then I was like, “Oh look, there was a bag of onion already cut up! I should have just used that instead of cutting up a whole onion.” 

I tell you, life is full of surprises when you spend every day playing hide and seek with your own brain. 

THURSDAY
Stuffed shells and french bread

Thursday I had a million things to do, but it was also the day we had planned for Benny to do her Kids Make Supper turn. Last week, Corrie made oven fried chicken and mashed potatoes; this week, Benny picked stuffed shells and french bread. She did so great! We started off the bread dough in the early afternoon. Here is my recipe

and let me tell you, when you are watching a novice use one of your recipes, it really brings home how terribly written your recipes are. I guess they are really more suited for people who are used to kind of winging it in the kitchen. Sorry about that! 

Anyway, like I said, she did great anyway. 

Got four nice long loaves rising, and only one of them was shaped really weird, which is about my record, as well. 

Then we started on the stuffed shells, and dang, the way I wrote the recipe was messed up! I fixed it (I hope), so here is that:

She did use fresh basil instead of dried, which is vastly preferable.

I showed her how to stuff the shells, and then I ran out to pick up Corrie from her friend’s house. I didn’t want to be late, so I didn’t stop for gas, even though the “empty” light was on. Smart! So I get there, and it’s further out in the country than I remembered, so I’m like, hmm, I should get some gas. So I ask the map app where there is a gas station, and it’s even further out in the country. At this point, I’m coasting, and I finally get there, and . . . .there is no gas station. It’s just someone’s house. So I retrace my steps, coasting like CRAZY, but at this point Corrie is in the car, so of course we’re talking about what it might mean to switch bodies with a dog, so I was a little distracted and suddenly realized I was in Gilsum. Which is a very pretty town, but really falls down in the area of having gas stations. 

But it was gorgeous weather, I don’t have a baby, my phone was charged up, and I was just . . . so unbothered. We did actually make it to a gas station in Keene eventually. I guess this isn’t really a story, huh? It’s kind of an anti-story. Ten years ago, something like this would have ended up with lots of crying, several people wetting their pants, and some kind of encounter with law enforcement, if not a murderous deer. But as it was, we just got home late. 

And Benny was just finishing up stuffing the shells! So I cranked up the oven and we baked them for half an hour instead of 45 minutes, and it was absurdly late by the time we ate, but it was very delicious. And she was rightly proud of herself. 

Bread was great. We have a pressurized water sprayer Corrie uses to keep up the humidity levels in her turtle tank, and it’s very useful for putting some moisture into the oven when you’re baking french bread. Check out this lovely little fragile crust on the bread. 

She did so great! The cheese filling was rich and creamy. The other kids are starting to get enthusiastic about their meals, coming up. I’m very happy with this plan. 

FRIDAY
Pizza

Just regular old pizza. 

Last Friday, though, I made macarona bil laban and I loved it. I think one of the kids liked it, and a few thought it was okayish, and everyone else had plain noodles. So I probably won’t make it for the family again, but I thought it was so tasty, and it came together in like twelve minutes. 

Most of the recipes I found called for meat, so I just read a bunch and winged it. I cooked a few pounds of farfalle, and browned up a bunch of minced garlic in a lot of butter. I added the garlic butter to the yogurt sauce and stirred in some lime juice, aleppo pepper, and green za’atar, which is kind of a weird combination, but it worked! So I drained the noodles and mixed them up with the yogurt sauce, and then topped the whole thing with the toasted pine nuts (dry toasted in the microwave) and more chopped mint. 

Absolute comfort food. So yummy.

My mother would have adored this dish. I’m kind of bummed that I didn’t really get into experimenting with cooking until after my parents died, because they really would have liked some of these dishes! We did have my father over for dinner shortly before he died, and we had some kind of shrimp scampi, which I remember him loving. You can have a really complicated relationship with someone and still get a lot of pleasure out of cooking them a meal.

Heck, you can get a lot of pleasure out of cooking a meal that a dead person with whom you’ve had a complicated relationship would have enjoyed, for some reason. What do you know about that? Oh death. O life! Mehr licht. S’more licht, if you will. 

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French bread

Makes four long loaves. You can make the dough in one batch in a standard-sized standing mixer bowl if you are careful!

I have a hard time getting the water temperature right for yeast. One thing to know is if your water is too cool, the yeast will proof eventually; it will just take longer. So if you're nervous, err on the side of coolness.

Ingredients

• 4-1/2 cups warm water
• 1/4 cup sugar
• 2 Tbsp active dry yeast
• 5 tsp salt
• 1/4 cup olive or canola oil
• 10-12 cups flour
• butter for greasing the pan (can also use parchment paper) and for running over the hot bread (optional)
• corn meal for sprinkling on pan (optional)

Instructions

1. In the bowl of a standing mixer, put the warm water, and mix in the sugar and yeast until dissolved. Let stand at least five minutes until it foams a bit. If the water is too cool, it's okay; it will just take longer.

2. Fit on the dough hook and add the salt, oil, and six of the cups of flour. Add the flour gradually, so it doesn't spurt all over the place. Mix and low and then medium speed. Gradually add more flour, one cup at a time, until the dough is smooth and comes away from the side of the bowl as you mix. It should be tender but not sticky.

   

3. Lightly grease a bowl and put the dough ball in it. Cover with a damp towel or lightly cover with plastic wrap and set in a warm place to rise for about an hour, until it's about double in size.

4. Flour a working surface. Divide the dough into four balls. Taking one at a time, roll, pat, and/or stretch it out until it's a rough rectangle about 9x13" (a little bigger than a piece of looseleaf paper).

5. Roll the long side of the dough up into a long cylinder and pinch the seam shut, and pinch the ends, so it stays rolled up. It doesn't have to be super tight, but you don't want a ton of air trapped in it.

6. Butter some large pans. Sprinkle them with cornmeal if you like. You can also line them with parchment paper. Lay the loaves on the pans.

7. Cover them with damp cloths or plastic wrap again and set to rise in a warm place again, until they come close to double in size. Preheat the oven to 375.

8. Give each loaf several deep, diagonal slashes with a sharp knife. This will allow the loaves to rise without exploding. Put the pans in the oven and throw some ice cubes in the bottom of the oven, or spray some water in with a mister, and close the oven quickly, to give the bread a nice crust.

9. Bake 25 minutes or more until the crust is golden. One pan may need to bake a few minutes longer.

10. Run some butter over the crust of the hot bread if you like, to make it shiny and even yummier.

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Stuffed shells

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

Ingredients

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

Instructions

1. Cook the shells in salted water, drain, and rinse in cool water. Mix them up with a little olive oil so they don't stick together. Or if you will be using them soon, let them stay in the pot of cool water.

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

3. Spread a little sauce in the bottom of an oven-proof pan or dish. Spoon a few tablespoons of the cheese filling into each shell and lay the stuffed shells close together.

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