What’s for supper? Vol. 106: Ermerghersh, it’s turmeric!

Read on, if you dare.

SATURDAY
Cheeseburgers, chips

I have no memory of Saturday. This week was littered with migraines, and I spent a lot of time hiding in bed and then frantically rushing around to get caught up in between. The good news is, Corrie is starting to emerge from a long, long spell of constant tantrums. I feel like the goblins have brought my real child back. She still insists on being called “Dashi,” but I can live with that.

SUNDAY
Cumin chicken and chickpeas with yogurt sauce; pomegranates and pita 

Excellent new recipe from the NYT. I made the yogurt sauce and set the chicken (I used all thighs) to marinate the previous night. Then it was very quick the next evening to throw it in some pans with the chickpeas. While it was cooking, I made some yogurt sauce for dipping and some lemony onions for garnish, plus some chopped cilantro. If you love the shawarma I’m always pushing, you’ll almost certainly love this meal.

Something wonderful happened to the chicken skin, I suppose because of the yogurt marinade. It was crisp and flavorful, but also took on a kind of — I’m trying to figure out how to describe this without making it sound gross — a kind of robust chewiness.

I made two pans, but I foolishly only let one pan roast long enough so the onions and chickpeas were toasty-crunchy. I need a better light in the kitchen, because this really doesn’t capture the golden pan of wonder I pulled out of the oven. This pan is the somewhat-undertoasted one:

Pomegranates were 99 cents, so I bought four and quartered them. Perfect accompaniment for this meal. This is definitely going into the rotation. Damien was skeptical about the chickpeas, but he heartily endorses this dish now. It was quite cheap, too. I think the most expensive component was the pita bread.

I was planning to make my own pita, but spent most of the day sorting summer and winter clothes, which I very much enjoy because it is not tedious, exhausting, enraging, and emotionally draining in any way. (I got some satisfaction from throwing away anything with a peace sign on it.) Anyway, I didn’t make any pita. The recipe isn’t hard, but it’s pretty time-consuming. It’s worth the time, if you can spare it! Miles better than store-bought.

And now I must tell you. When I made this recipe for the first time, at the age of 42, I discovered that it is spelled “turmeric,” not “tumeric.” Ain’t that a pisser? But apparently nobody says the first “r,” so it’s pretty much now just tumeric, because who cares? I’m so torn. I’m generally in favor of not letting sloppiness win the day and shape our ends, but on the other hand, I’m too old to start knowing it’s turrrrrmeric. I really am. Also, I didn’t have any. So I went and just put a little extra cumin.

Guess friggin’ what? Cumin is sometimes known as “cucumin.” And for this reason, I give up. It warr good chicken.

Oh, while we’re on the topic, roasted chickpeas makes a great snack with plenty of protein. You drain the chick peas, toss them with a little olive oil, spread them in a single layer in a shallow pan, and sprinkle them with whatever seasonings you like. Roast them in a 450 oven for forty minutes or more. Be patient. You want them really crunchy, not just browned. (Chickpeas, like peanuts, are legumes, and may or may not be safe for kids with peanut allergies; so if you’re looking for a safe snack to send into school, this is something to check.)

***

MONDAY
Nachos

Tortilla chips, ground beef with taco seasonings from an envelope, shredded cheese, jalapeños, jarred salsa, and sour cream that I jealously guarded from working its way to the back of the fridge to be frozen. And that has made all the difference.

***

TUESDAY
Scrambled eggs, salad, oven roasted potatoes, leftovers

It was going to be sausage omelettes, but there was so much food in the house, we just heated up everything and made a bunch of scrambled eggs and potatoes.

***

WEDNESDAY
Chicken burgers and chips

I have no memory of Wednesday.

***

THURSDAY
Korean beef bowl and rice

Made in the morning and kept warm in the slow cooker all day. If you haven’t put this meal in your rotation yet, what are you even doing with your life?

You fry up the chop meat with some garlic, drain the fat, and throw in a bunch of ingredients, and that’s it! You can just eat it! The kids like it because it’s sweet. You can vary how much ginger and pepper flakes you put it, to make it even more kid-friendly or kid-hostile. (I used a few squeezes of squeeze ginger because I am a dirty, dirty, lazy cheater cook. Squeezy!)

I set out scallions and sesame seeds on the table. Then, like a damn rookie, I sat down in the next room to enjoy my meal, and Corrie proceeded to silently decorate the entire bottom floor with the rest of the sesame seeds. Looks like we finally got our first snowfall of the season.

***

FRIDAY
Pasta

The kids have the day off, so I’m headed up north to visit my mother in the nursing home. I was supposed to wake up early to go running. That . . . did not happen.

Oh, I also did a practice run of apricot walnut rugelach this week. Do you want to know how to make rugelach? They are little rolled Jewish pastries. The dough is made mostly of cream cheese, and you roll it out on a sugared surface, rather than a floured surface. You want to know, right?

 

What’s for supper? Vol. 96: Tearwater tea

This week was what we call a “dramatic airport.”

(Sorry about the weird framing. I guess it’s to get around copyright?) Anyway, this week, two kids packed and left for college for the first time. High school started, the the other school starts next week; Benny starts kindergarten; and I’ll be home with one child for the first time in eighteen years. In addition to pretty much the whole world leaving, there’s a bunch of serious trouble and turmoil with folks I love. And this is the short version! It has been a hard week, and we would appreciate prayers! Thank you.

Happily, you can always count on food. Here’s what we had this week:

SATURDAY
Lasagna, challah, salad, cake

And I didn’t cook any of it! It was a family reunion and goodbye party for my niece Mary, who is entering a cloistered convent.
My parents have forty-two grandchildren, most of whom are pictured here:

along with two great-grandchild, one not born yet. Here is my father with all of his children:

My mother, who has Alzheimer’s, is no longer able to go to events like this. She would have loved it.

***

SUNDAY
Grilled hamburgers and bratwurst

The eight girls and I had a “spa day” at home.

Me: “. . So it will be a special afternoon just for girls! Maybe we can watch a girly movie for once.”
Benny: “LIKE THE TEMPLE OF DOOM????”

Well, sure. We also dragged in nail polish, make up, facial masks, and fancy snacks and drinks, plus some intergenerational compromise music, which turned out to be Graceland.

It turns out that cold cucumbers are super hard to keep on your eyes

unless you just camp out on the floor

and that weird sensation of pulling off a dried facial mask is an acquired taste

Corrie’s piggies look good in any color

and Dora had a roomful of jewelry looking for a new home

Corrie may or may not have a future as an aesthetician

and girly stuff is actually completely exhausting.

I also discovered that, while I’ve loosened up enough to let my little girls try on makeup at home, I am not loose enough to share pictures of them on the internet.

My husband and the boys went to the laundromat, went bowling, and picked up supper, which involved meat, charcoal, and magic. I had a dream someone was trying to tell me how handsome he is, and I was like YOU DO NOT HAVE TO TELL ME.

***

MONDAY
Steak, baked potatoes, veggies and dip

Last day with my second-oldest daughter home. My husband, who is the only one qualified to handle steak, had tons of delays at work, so I was reduced to cooking them under the broiler and topping them with fried onions. We had baked potatoes with the requisite sour cream and bits of bacon flavored whathaveyou, and ice cream.

It was good, but it did not make up for my second-oldest daughter leaving. It really didn’t.

***

TUESDAY
Chicken burgers, chips, strawberries, watermelon

Last beach day of the year. (Okay, maybe not, but I wouldn’t be surprised to see a “closed” sign on nature and on happiness in general.)

***

WEDNESDAY
Korean beef bowl, white rice, watermelon and grapes

Last day with my oldest daughter home. It’s a good recipe, but not good enough to make up for my oldest daughter leaving. It really isn’t.

***

THURSDAY
Penne with sausage and creamy tomato sauce, garlic bread, salad

A new recipe for the Instant Pot (affiliate link) from a very thorough Instant Pot recipe site called Paint the Kitchen Red. Turned out quite tasty.

 

I only doubled the recipe, and it was enough for our suddenly tiny family of ten. You guys.

***

FRIDAY
Waffles with whipped cream, scrambled eggs

I bought too much cream for the previous recipe, so we’ll whip it up for waffles. And maybe have some tea.

What’s for supper? Vol. 88: Ach du lieber clafoutis

Alles ist weg. 

SATURDAY
Chicken burgers, chips

On Saturday afternoon, I put Coke, onions, salt, pepper, cumin, chili powder, and a nice fatty pork shoulder in the Instant Pot, only to discover that someone had made off with the valve cap. Why? Probably in revenge for all those countless nights I lay awake feeding them with my own body and expending the last few ounces of my strength singing them lullabys.

So I put the pork and stuff in a ziplock bag — well, first I yelled a little, and then I bagged it up and put it in the fridge, and we had chicken burgers.

***

SUNDAY
Carnitas, tortilla chips, watermelon, clafoutis

On Sunday, the family pulled together and found not one but three small, heavy, metal and black plastic machine components floating around the house. They all looked important. I have no idea what any of them were, except that they were definitely not pressure cooker valve caps. I filed them away in a box marked “The whole world is covered with buttons.”

I dredged out the old slow cooker and got that pork going in the morning. By dinner, it was shreddy and wonderful — and then, my friends, we spread it out in a thin layer on a baking pan and tucked it up under the broiler on high, till it was crisp. Fantastico.

We served it on tortillas with sour cream, salsa, and cheese, with the first watermelon of the year on the side.

For dessert, we some some clafoutis using this recipe from Epicurious. Clafoutis is a kind of baked custard with fruit in it, and you can use just about any kind of fruit, and you can serve warm or cold, with or without powdered sugar, or cream, or whatever you like. In the past, we’ve used cherries, and once I made a chocolate plum clafoutis with cardamom.

Clafoutis is really, truly easy. You just lay the fruit in a dish, mix up the custard and pour it over, and slide it in the oven. (I got good results by sifting the flour into the other ingredients, so it’s less lumpy.) I’m on the prowl for another six ramekins so I can make individual servings for everyone — partly just for nice, but mostly because no one will know if the custard holds together or not.

You know what’s not easy? Finding a photo you took of clafoutis, a photo which is either on your phone, your husband’s phone, your son’s phone, or your iPad, and which you actually emailed to yourself several days ago so you wouldn’t lose it, but which you have whimsically titled “claw fruity,” because that’s what Benny calls it.

Anyway, I found it.

Ain’t it purty? I don’t recommend using silicone pans like I did, though, unless you want to custardize the inside of your oven.

***

MONDAY
Omelettes with havarti, mushrooms, and salami

Or bacon for adults! The kids made their own dinner while we went for an evening run, and when we got back we rewarded ourselves with leftover father’s day bacon, plus bagels and cocktails. I lost three more pounds, so I don’t want to hear about it.

***

TUESDAY
Cobb salad

I had high hopes for this meal. It was a huge hit last time

and so pretty; but things were already in chaos by Tuesday, so we had a more chaotic version of the above, and I can’t find the photo anyway.

Basic Cobb salad is bacon, lettuce, avocados, grilled chicken, tomatoes, hard boiled eggs, chives, and bleu cheese dressing. I still hadn’t found the ratzer fratzin’ Instant Pot valve cover, so I was reduced to cooking the eggs in the pot and the chicken in the oven like some kind of farmer. It was awful. We also had no chives, and the avocados had gone slimy.

***

WEDNESDAY
Fish tacos with spicy cabbage slaw, corn chips

We usually have fish tacos with sour cream, salsa, avocados, lime, and shredded cabbage, but I thought to dress it up with this recipe from The Kitchn for “Quick Cabbage Slaw,” which includes jalapenos, garlic, and lime juice along with more typical coleslaw ingredients. I have a bone to pick with that name, but it’s not a very big bone. The slaw was tasty and spicy.

Hey, see my pretty new plates? One of the kids complimented me on them. I said, “Thanks! I got them at the Salvation Army!” And Benny, who is five, said, “It looks like you got this food at the Salvation Army.”

This is what happens when you have five teenagers in the house along with little guys who are just learning how to think and express themselves. You get six teenagers.

***

THURSDAY
Korean beef bowl, rice, raw string beans

Always a hit, especially when supper is an hour and a half late. They gobbled up every speck, even though I had to make the rice on the stovetop like a peasant, because I still can’t find the duck plucking valve cover.

Here’s the recipe from Six Sisters Stuff. If you think the photo shows broccoli but I distinctly mentioned eating string beans, that’s on you. I can’t find my valve cover! Haven’t I suffered enough?

***

FRIDAY
Shakshuka! and pita

from Epicurious. You make a slightly spicy tomato sauce with peppers, then cook some eggs into the top. Szo naice.

Photo above is the ghost of shakshuka past. I don’t know why I feel compelled to admit this. I could rob a bank run by orphans, but I’d feel guilty about not wiping my feet on the mat as I left.

 

What’s for supper? Vol. 74: This is why everyone needs an Instant Pot

Maybe you’re wondering what is the big deal about the Instant Pot. Is it really so great? Why does everyone go so cuckoo over it? Should I be worried that my spouse has bought a pair of spotless doves and is sharpening a knife?

And why does Simcha insist on making these embarrassingly chimpy images with very primitive software and a crying toddler on her lap?

I have the answer.  To the first question, not the second.

It’s because of risotto.

Risotto, risotto, risotto. I love risotto with my whole heart, but it is a pain in the neck to make. Hovering over the pan, stirring, adding in a little broth, stirring, waiting, simmering, waiting, stirring, adding some more broth, stirring, waiting, and it smells divine, but your entire life is passing you by while you wait for it to be done.

In the Instant Pot, it’s easy. Truly easy, and fast. And it tastes just as good as the difficult kind. This, in itself, is a reason to own an Instant Pot. All the other stuff is bonus. Now you know!

Here is the obligatory reminder that all my links to Amazon products are Amazon Associates links, and I get a small percentage of every purchase made using my links. Amazon is restructuring its pay scale soon, to the detriment of people who mostly plug books and toys; so I would be very, very grateful if you could bookmark my link and use it any time you shop on Amazon!

I’m gonna come right out and tell you: we rely on Amazon for our car payments. My husband has a 1.3-hour commute, and absolutely needs a reliable car. So! Please use my links, so my husband doesn’t have to drive to work in the Instant Pot. It’s good, but it’s not that good.

Thank you.

And now, back to risotto.

Last Friday, we had tuna fish patties and butternut squash risotto. I used this butternut squash risotto recipe from Good Housekeeping. I used onions instead of shallots, ground sage instead of fresh, and regular old white rice instead of arborio. It was fabulous. Creamy but not mushy and packed with flavor. Amazing.

I spent a good half hour wandering around the house, taking people by the shoulders, holding them with my glittering eye and quothing at them, “Do you even realize the possibilities?” Risotto with fresh tomatoes. Risotto with bacon. Risotto with scallops or garlicky shrimp. Risotto with asparagus and gorgonzola. Risotto with lemon, mint, and peas. Risotto with hazelnuts. Risotto with saffron and fennel. I don’t even know what fennel is! But I will!

The other reason for having an Instant Pot is because venting the steam is fun. Some days, it is the most fun you will have all day.

***

SATURDAY
Hamburgers, chips

Cousins over again. They responded very positively, with shrieking, to the idea of hamburgers and chips. So let it be written; so let it be done. I had planned sweet peppers and hummus, but there were just too many runny noses and double dippers in the population, so, in the interest of good health, we skipped the veg.

***

SUNDAY
Chicken cutlets with basil; mushroom risotto; salad

Farewell to cousins and hello to my parents. Here is my niece with one of her favorite playthings: My father’s beard.

Damien made one of his absolute most magnificent dishes, the late lamented Deadspin’s chicken cutlets. You pound the chicken flat, bread it (Damien used panko crumbs), fry it (Damien used olive oil and butter), then top it with a fresh basil leaf and a slice of cheese (Damien used mozzarella, but provolone is great, too), and ladle some homemade tomato sauce over that.

This meal makes me go absolutely insane. It’s so good, you can’t imagine. As I ate it, I thought of starving people in the third world and then thought, “TOO BAD.” With these chicken cutlets, you could — dare I say it? Rule the world.  

Also, I had some mushroom left over from last week, when I accidentally didn’t make soup. So I went with this mushroom risotto recipe from This Old Gal. This Old Gal discourages using plain old regular mushrooms, but I did it anyway, and it was good. I didn’t have fennel or parsley, so I went with sage again, and really peppered it up. Completely delicious.

***

MONDAY
Leftovers with spaghetti

Damien had made 38 chicken cutlets, so we put the leftovers in a pan, spread the rest of the sauce over it, added a layer of sliced cheese, and warmed it up in the oven, then served it on spaghetti.

There was no leftover risotto because I devoured it for lunch.

I feel like there was salad.

***

TUESDAY
Korean beef bowl; rice; steambed broccoli and cauliflower

I just noticed that I wrote “steambed” instead of “steamed,” but I think the “b” expresses how lightly I didn’t steam them.

Have you tried Korean beef bowl yet? You won’t regret it.

It’s so easy, and it’s just spicy enough to be warming and comforting, without assailing your mouth. Wonderful use for ground beef. Also a wonderful use for immortal zombie scallions, if you happen to have any haunting your kitchen.

I used, you’ll never guess, the Instant Pot for the rice. This really is easier than stovetop rice. It comes out slightly sticky, which we like, and you just put in water, rinse the rice and dump it in, and then press a button and walk away.

Oh, I thought of another advantage for the Instant Pot. InstantPot.com has plenty of useful, simple recipes, like the rice one above. It also has a slew of completely bonkers recipes that were apparently written by a malicious robot who flunked out of ESL. Here is one of my current favorites: Beer Potato Fish!

A photo of something, who knows what?

“The Beer Potato Fish would be a challenge for a non-professional cooker,” it muses, shaking its head in empathy for the old, dark days so tragically rife with amateurish attempts at beer potato fish, “But it is now a different story with Instant Pot Programmable Pressure Cooker.”

It calls for a pound of fish, some oyster flavored sauce, a cup of beer, and a tablespoon of rock candy. Doesn’t that sound tasty? It also instructs you to push the fish button, which does not exist. I suppose someone is making money off this in some way, and I kind of feel like they deserve it.

***

WEDNESDAY
Oven-roasted pork ribs; mashed potatoes; mixed veg

The Instant Pot had acquitted itself so well this week, I thought maybe I’d try one of the many, many pork rib recipes that are available. But then I remembered that I could also sit on the couch and tell my son how to some pork ribs in a 450 oven on a roasting rack with a little salt and pepper, and I knew they would be scrumptious. And so I did, and so they were.

If there’s a better way to prepare pork ribs, I just don’t care.

I also considered making Instant Pot mashed potatoes, but the recipes all looked more complicated than stovetop recipes. So I just went ahead and boiled them in a non-instant pot and mashed them. I left the skin on, which I almost never do. To me, this adds excitement and piquancy. To others, it’s like hanging around with that weirdo who keeps on harping on the idea that, in many regions, apple cores, corn cobs, and chicken bones are considered a delicacy.

The vegetables were that good old supermarket blend of frozen peas, carrots, corn, string beans, and lima beans. This makes me feel six years old, in a good way.

***

THURSDAY
English muffin pizzas

Since our bishop has given us a St. Patrick’s Day dispensation to eat meat on Friday, we did our meatless meal on Thursday. Except I forgot, and had leftover Korean beef bowl for lunch. For my penance, I had massive heartburn all night, and dreamt I was endlessly editing and re-editing a blog post about best and worst dresses of the Oscars; only I had to do it on taped-together paper with sidewalk chalk and then take photos of it with a Kodak disc film camera.

So, I am all caught up on Lent.

***

FRIDAY
Corned beef boiled dinner; Dublin coddle

So, St. Patrick is, like, the second-tier patron of our regional arch-diacistry, or something; and my husband is tremendously Irish, so we prayerfully discerned that have no choice but to eat three different kinds of meat today.

The kids love boiled dinner, so I’ll be cooking up some corned beef with red potatoes, cabbage, carrots, and adorable little onions, and serving it with gobs of mustard, as St. Patrick himself did. It’s how he drove the snakes away.

We’re also trying a new dish, Dublin coddle (recipe from Southeast Missourian, for some reason) which is a nice little thing with bacon, sausage, sweet and russet potatoes, herbs, carrots and apples. No argument from me. The two other recipes on this page actually sound way better. Maybe when I win the lottery.

Nobody likes soda bread, because it is terrible. Last year, I looked up authentic irish desserts, and quickly discovered why people usually just go with, like, brownies with green frosting.

What’s for supper? Vol. 61: Mango Unchained

According to tradition, I didn’t do a food post last Friday, because it was the day after Thanksgiving and you already know the drill.

For the record, here was our menu:

Turkey with stuffing and gravy
Cheesy mashed potatoes
Sweet potatoes stuffed with dates, bleu cheese, and walnuts
Roasted brussels sprouts and butternut squash with a honey balsamic dressing
Hobbit bread
Cranberry walnut bread
Hot rolls (from frozen)
Cranberry sauce
Olives
Apple pie, pumpkin pie, salted bourbon pecan pie, and chocolate cream pie with ice cream and fresh whipped cream
Wine and apple cider
Very nice meal, and the house was packed to the gills with family. We began with a prayer:
kids-table
I wasn’t on the ball enough to send people home with leftovers much, but my father did score a loaf of Hobbit bread, which pleased him:
abba-hobbit-bread
A few cooking tips from this year:

You can make the gravy ahead of time and keep it warm in the crock pot, but don’t count on the crock pot to heat up cold gravy in a few hours! Heat it up first.

My mezzaluna knife justifies its existence through cranberry bread alone. The mixing bowl from my KitchenAid (it’s narrow and has a handle) and this knife keep the nuts and cranberries from bouncing and rolling all over the place.

Also, I can never get zesters to work, so I zested the orange using the fine side of the cheese grater, and then got the zest off by using a pastry brush. Fine, I couldn’t find my pastry brush, so I used a paint brush.

To make light, supple pie dough, freeze the sticks of butter and then grate them into the flour using a cheese grater. It’s so much easier to lightly incorporate it into the flour mixture this way.

I’ve never made chocolate cream pie before, and I’m not a fan of slopping chocolate pudding into a crust, but this recipe was very different: immensely rich, thick, and wonderful. The stirring part takes some patience, but is worth it.

I can’t find the pics I took of our lovely pies, but my daughter made a very pretty effect. For one, she cut out dozens and dozens of simple leaf shapes and laid them out overlapping in concentric circles, so the pie looked like a chrysanthemum. For another, she used a flower cookie cutter and covered the pie with flowers, leaving a few gaps. For the pecan pie, I left a wide lip with the bottom crust, which she snipped into strips with scissors; then she folded the strips over each other in pairs, so they made little x’s all around the pie, like a basket. Here’s a short video with 20 ideas for pie crust:

https://www.youtube.com/watch?v=y9F7ZDnN2bU
Before baking the pies, I brushed the crusts with beaten egg yolks, for extra color and shine, and then sprinkled them with coarse sugar.

People with tiny kitchens and no storage space can always have recourse to the dryer.

desserts-on-dryer
I guarantee you, this is more sanitary than the kitchen of a typical four-star restaurant, which yes I have worked in.
My husband, who is usually the Thanksgiving turkey man, had to work part of the day. I hate having to baste the damn thing every half hour when I’m busy running around moaning, “I need another oven! I need another oven!” so I assigned the job to my sons, who are at the perfect age to be . . .
moe-basting
 . . . natural master basters.
Sorry.
As you can see, I cook the turkey breast down for 3/4 of the time, then flip it over and finish cooking it that way. You still get nice, pretty skin, but it’s jucier overall if you let it cook mostly upside down. It does have an “executed frog” look in the oven, though.
I can offer zero “what to do with all that leftover turkey” recipes, because I only bought a 21-pounder, ::shame shame::, so we only had enough leftovers for sandwiches the next day; and then I did what I always do with the meaty carcass: I lost track of it. I think it’s still lurking in the back of the fridge. That’s the smell of Advent in our house: Fresh pine boughs, candles burning gently, and somewhere, somewhere, hidden sheltered in the night, a rancid turkey carcass.
The rest of the week was our normal crazy schedule plus what I can only describe as an extended crisis in my extended family, so we didn’t try anything fancy in the kitchen. I would appreciate any prayers you could spare for resolution! It’s been a very tough year.
Here’s what we had this week:

SATURDAY
Aldi pizza

Thank God for Aldi.


SUNDAY
Korean beef bowl, rice, chopped salad

Korean beef bowl from Damn Delicious is such a reliably yummy recipe, and so simple.

Aldi had these chopped salad kits on sale for 75 cents, so I bought three. It had a bag with various chopped-up greens and cabbage, and separate packets of some kind of zesty citrus dressing, plus crunchy noodles and maybe almonds, I forget.

korean-beef-bowl-2

Very flavorful, and a nice change from the usual broccoli or string beans that I usually make for a side with this dish.


MONDAY
Pulled pork sandwiches, cole slaw, frozen french fries

Once again, the crock pots are worth the purchase price and counter space just for pulled pork alone. Chuck it in the pot with a can of beer and some salt and pepper and garlic powder, and just walk away.

pulled-pork-crock-pot

I made about 4.5 pounds of pork in two crock pots, and let the kids add BBQ sauce if they wanted.

My cole slaw recipe is here.


TUESDAY
HAM NITE!!!!!!! Also mashed potatoes (we ate ten pounds of potatoes without batting an eye), spinach AND peas

You know what makes an easy meal even easier? Slice up the cooked ham before you heat it up.

ham-sliced-ahead

It warms up faster and you can just throw ham at people without them hounding you while you slice it. And then they go ahead and make Food Santa anyway.

irenes-food-face

His droll little mouth was drawn up like a bow.
It’s made from a slab of ham fat, you know.


WEDNESDAY
Giant pancake! Sausages, and mangoes.

To cut up mangoes! Here is how you do it: Make your best guess which way the pit is situated, and cut off the “cheeks,” getting as close to the pit as you can. Then take a glass or a metal cup with a thin edge, and use it to scoop the flesh out of the skin, rather than trying to get the skin off the flesh. Then you can trim the skin away from the rest and use a paring knife to cut the rest of the flesh off the pit. You get much more intact fruit this way.

Giant pancake is not something I’m proud of, but it’s an okay  meal in a pinch. Mix up one full box of pancake mix. Dump it into a greased pan and bake at 350 for 25 minutes or so. You can add whatever you want: cut-up apples, raisins, chocolate chips, honey, cinnamon, etc. You could even stir in some jam, or maybe even sausage bits. Cut into wedges and call it a meal.


THURSDAY
Chicken burgers, chips, carrots and hummus

Every time I make chicken burgers, I remember when I used to remove the breading from chicken burgers because I didn’t need the extra calories. Well, now I do. Winter is coming. It is nature’s way. I need chips, too.


FRIDAY
Ravioli and salad

I intend to boil the ravioli in a big pot of water. Bon appwhatever to you.