Here’s what we had this week:
Saturday was apple picking! It was unseasonably hot, but the orchard lanes were fragrant, the apples were huge and plentiful
no one fell off the hayride
(although a few were verrrrrry suspicious), and no one stepped on a rabbit or a goat
(yes, I know this is a calf, not a goat). We also decided at the last minute to go to the parish picnic, which boasted two bounce houses this year, and we managed to escape without getting to know anyone any better. We love our parish, and don’t want to spoil it.
Hamburgers, chips, raw peppers
We have two fewer kids in the house, but two teenage sons — the kind who go to bed looking like someone owns them, and wake up with high water pants on — so we still go through a full five pounds of ground beef.
Oh wait, I bought pre-formed Aldi patties, I forgot. To offset the weird, bready taste, Damien put them on the grill, where they looked very dramatic.
And that’s the end of that chapter.
Apple pecan chicken salad
Still not tired of this fancy salad.
I put some chicken breasts under the broiler with oil, salt, and pepper, and cut it into chunks when it was cool. Served on greens with toasted pecans, chunks of apple, crumbled bleu cheese, diced red onion, dried cranberries, and raspberry vinaigrette dressing. Yuhm.
Oh, the Aldi raspberry vinaigrette is not very good, though. It tastes mainly of oil.
Chickens burgers, waffle fries, frozen grapes
A dinner entirely from the freezer, for the last day of a heat wave.
Kielbasa, cabbage, and red potato
You know when you make something four times, and each time, everyone loves it and thanks you and gobbles it up? And then you make it the fifth time, and they ask what’s for supper, and you tell them, and they look at you with weary, disappointed eyes, and go slumping off toward the box of corn flakes?
Luckily, I was prepared to eat enough for a large family all by myself. Also, you can’t beat a one-pan meal that really is one pan.
(or, in our case, two pans). Here’s the recipe from Budget Bytes, including the tasty mustard sauce (you could do with way less oil, though, I think).
You’ll notice I sprinkled parsley on it. It’s my new favorite thing to have a bowl of chopped parsley in the fridge at all times. It makes everything prettier, and . . . okay, I feel like it cleans my teeth. I also brush and floss. But I feel like the parsley is doing its part.
Terrible name, yummy meal. The recipe is from Damn Delicious, and she classifies it as a sheet pan meal, which — I mean, you can definitely put it all on one pan. You still have to chop up a ton of things, cook and chop the chicken, make the tzatziki sauce, and toast the pita, but then you can go ahead and put it in one pan if you really want to. I set everything out in separate bowls and platters and let people take what they wanted.
I took this picture of my plate before I helped myself to a completely normal amount of tzatziki sauce with a fire hose. This is a great make-ahead dinner to serve cold (although the warm pita chips, part crisp and part chewy, with a little sprinkle of coarse pink salt, were magnificent). Definitely going into the rotation.
Ziti with jarred sauce, salad
I woke up this morning and said out loud, “Maybe I’ll make bread today.” Then I was too lazy to even say, “And maybe I’m a Chinese jet pilot.” But I thought it. Maybe I’ll just put on some slippers, eat my parsley, and go to bed.