Tag: Korean food

What’s for supper? Vol. 425: Two pies for Millie

Happy Friday! Before we get to the food, I want to acknowledge the passing of my beautiful friend Millie, age 90.

She had a rough couple of last months, but rallied so much at the end, everyone thought she was getting better. She visited her grandchildren and ate a lobster, and then she died in the night. 

I really loved her, and she loved me. I don’t know if you could say we knew each other deeply, but we felt strangely sympatico and enjoyed each other a lot. Please pray for Millie and her family! 

Okay, Millie would totally agree it’s time to talk about food now. Here’s what we had: 

SATURDAY
Leftovers and pizza pockets

We had tons of leftover chicken because two of my brothers and two of my nephews had been over on Thursday. In fact they came back in the evening after dinner on Saturday, so we had them a total of three nights! I haven’t seen my brother Jake or his kids in years, and it was pretty great. Sonny has literally never been happier. I don’t know what it was, but he feel hysterically in love with Jacob and stayed dialed up to eleven the whole time he was here. They were incredibly good sports about it. 

The cat was not. I guess he felt left out, and sulked in the bathroom much of the time, and only started gracing us with his presence again a few days ago. It’s so funny. When I was growing up, cats were mainly decorative creatures that you didn’t interact with much. I was not prepared to even be aware of this much of the emotional life of animals! 

SUNDAY
Pork spiedies, fries, berry crumble

Sunday of course we all went to Mass, and then after we had some final donuts and the fellers started their long drive home, I got some pork marinating for supper,

Jump to Recipe

then roped the kids into moving some rocks around for me, and I started rearranging the garden in front of the house. This involved excavating and moving a giant granite post and digging up many dozens of day lilies, and I don’t really have a clear plan yet, but I certainly did dig up a lot of day lilies. 

The plan is to make the path diagonal to the door, rather than perpendicular to the house. I thinnnnnk I’m going to build a sort of permanent stone wall/planter under the double windows on the right, and then fill everything in with shade perennials. We do have a lot of rocks. I don’t know if I’ve mentioned this.

Supper was spiedies. The pork is cut into chunks and marinated — and if you do this recipe, do try to get fresh mint, because it really makes a difference! — and then you roast or grill that along with a bunch of pepper and onion chunks. 

Actually I made two pans, and roasted the meat in one and the veg in the other, and then combined them. I mention this so you don’t think it’s okay to crowd the pan. 

Then you toast some rolls and spread them with mayo, and pile on the meat and vegetables. 

Ohhh. So good. 

It was ice cream sundaes for dessert, and I got a little offended at how much they wanted for a little bottle of caramel sauce, so I tried that Instant Pot recipe for caramel sauce. You take the labels and tops off the cans of caramel, cover the tops with tinfoil, put them on a trivet, and add water around the cans, halfway up. Then you close the lid and pressure cook for 40 minutes. You’re supposed to do a quick release, but I forgot I was making caramel, so it did a natural release. 

So, the important thing to know here is that one of these cans turned out to be fat free sweetened condensed milk. God alone knows what that could possibly be made of, but I certainly didn’t buy it on purpose. But when I read that you were supposed to take the labels off anyway, I surrendered to my fate and just cooked them both. 

When I took the tinfoil off, it was pretty obvious which was which. 

Or, it was pretty obvious that they were two different kinds of condensed milk. Hmm. 

Anyway, you let them cool for a bit, then add some vanilla and beat it up until it’s smooth. One was a little lumpier than the other and wasn’t getting smooth fast enough with fork beating, so I threw them both in the Kitchen Aid and whisked them together. 

And that was the most delicious caramel I’ve ever eaten. It tasted like Werther’s. I guess probably I’ll be just buying regular sweetened condensed milk, but I’ll definitely make this again. 

Note: When it cools, it gets a little blobby, so if you want caramel that oozes, you should warm it up. 

MONDAY
Grilled ham and cheese, vegetables and dip

Monday I sat myself down and sternly reminded myself that, harsh and unjust as it may sound, someone who wishes to call herself a writer, and in fact who wishes be paid for writing, must actually write something at some point. So I wiggled and whined and complained and got up to clean a bunch of stuff, but eventually ground out a couple of essays. 

It was Memorial Day and the kids were home, and there was lots of fresh whipped cream left over from the sundaes, so I figured I might as well make dessert with all the berries I got because they were on sale. I can’t find the recipe I used, but I seem to remember I fudged it anyway, and then I got confused with the struesel topping and didn’t use enough flour, and by the time I figured that out, it had already gone pasty, and was not going to be streuselly at all. 

However, you can’t really go wrong with blueberries and strawberries with something sweet baked onto the top. 

It turned out just about every person living in that house had been helping themselves to the big bowl of whipped cream in the fridge, which I can’t complain about because I didn’t tell them not to, and also because I ate about half of it myself, so there was only a little bit of fairly deflated cream left, and it was actually the perfect companion to my hot berry splat

It was splatty and DELICIOUS. Man, I love berry season. 

TUESDAY
Fish tacos, guacamole and chips

Tuesday we had a meeting, and it turned out that Damien and I were not actually needed, so we ended up just chilling in a waiting room for an hour, and it was actually lovely. 

Got home and made some quick guacamole 

Jump to Recipe

and we had fish tacos with batter-fried fish from frozen, sour cream, salsa, guacamole, cilantro, lime wedges, and — not shredded cabbage, because they didn’t have cabbage (#aldistyle), so instead I put out one of those bags of chopped Asian salads, which is mostly cabbage. 

We haven’t had fish tacos for a while, and they were great. 

Didn’t even notice the rogue carrot shreds. 

And yes, I wrote another essay. 

WEDNESDAY
Chicken pie with bacon 

Wednesday was the day I found out Millie had died. I had been meaning and meaning and meaning to go see her, but I wasn’t even sure if she was home or at the nursing home, so I called her house and no one answered, so I called the nursing home, and they put me through to her room, but no one picked up. So I figured I would just go. But I didn’t want to come empty handed, so I made a couple of mini pies for her, hoping she’d be well enough to eat them. She loves chicken pie. 

Here’s my chicken pie recipe. It really outrageously savory and tasty. It has bacon, leeks, potatoes, and chicken. (I’ll put my recipe for pie crust below the chicken pie filling recipe.)

Jump to Recipe

I cut out little feathers for the top of the crust, brushed them with duck egg yolk, and baked them up. Very pretty. 

Then I went to the nursing home and they were like, yes, she’s here, no, we can’t find her name, no, she’s not here, we’re sorry, we don’t know. And I got a pretty bad feeling, so I called Millie’s daughter, and that’s when I got the news. She was so apologetic that they hadn’t called, if you can imagine — I’m just the neighbor! — but I think they actually did, and I didn’t pick up because I didn’t recognize the number. 

So, well, I pulled over to the shoulder of the highway and bawled for a while. Then I went to the chapel and said a decade for Millie. I still had time before I had to get the kids, and I couldn’t think of anything else to do, so I mooched around a thrift store and found a Lady and the Unicorn tapestry pillow which I was pretty sure Clara needed, and I was right about that. 

It turned out she was still at work, so I traded her the pillow for a bunch of fresh baguettes, a day-old sourdough loaf, and some pastries. She went with me on the school run and I was pretty glad to have some company. Then we all went home and, well, ate bread steadily until it was supper time. Like it says in the Bible, when you are sad, eat bread, and then pie. I think it’s in Proverbs. 

The pie was gorgeous. 

The potatoes were a tiny bit underdone, though, so I put it back in the oven and finished it up. Man. Really nice crust, too – thin and flaky. 

It didn’t exactly hold together as a solid, but I don’t know if that’s what you want in chicken pie anyway. 

That evening, I was potting some flowers and some of Millie’s children came over with some beautiful handmade items from her house — a quilt, some sets of placemats, and two quilted bags. Lovely. They invited me to come in and pick out anything else I might want. So I went over and it turns out she had an entire room I didn’t know about, and it was absolutely stuffed with every conceivable kind of fabric. I had to laugh because she always talked about how cluttered her house was, and I always said it didn’t seem that cluttered to me; but I guess the whole time, even if she didn’t go in there, she could FEEL that other room. I know she had plans for all of that fabric, too. Quilts, bags, clothes for her grandkids, clothes for her grandkids’ dolls, and so on and so on. I have never met a more hardworking person in my life. 

Really wish I had gone to see her one day sooner. I really do. If there is someone you have been meaning to visit, please go ahead and do it now!

THURSDAY
Bo ssam, rice, steamed broccoli, pickled carrots and radishes

On Wednesday, I got a hunk of pork brining for bo ssam. On Thursday morning, I took a look at the schedule and realized it was going to be a DOOZY, so I started the pork cooking in the Instant Pot, rather than in a low oven. I also threw a bunch of carrots and radishes in the food processor and started them quick pickling. 

Then I duct taped myself to my computer and wrote another essay. Also got the kids to Mass (Ascension Thursday is still on Thursday in our diocese!), took a kid to a meeting at the school she’s transferring to, got cash for a field trip, went back to Millie’s house and got a dresser, and picked up the kids, and we had a schedule complication where a kid had to be at a place and she was okay with being early but not THAT early, so we launched Operation Kill Time Without Spending Money, and lurked about at the park for a while. I did lose Corrie, because of course I did, but then we found her, and got home. 

My friends, that house smelled of FEET. Very bad feet, like malevolent. Feet that want you dead and damned. I was kind of baffled, because the windows are open and yes, we have teenagers, but we also had teenagers yesterday and it didn’t smell like this yesterday. So I did some sniff-sleuthing, and figured it out. 

It was the pickled radishes. 

I have made pickled radishes before! They just smelled like vinegar! I have no idea what happened here, but BLURGH. 

I mean, yes, I ate them. In the car, on the way to the art gallery, because goodness knows it didn’t already smell bad enough in my car already. 

Also I had two hampers full of canned goods from Millie’s pantry, because I am gonna bring them to Vincent de Paul, but first I have to make sure they’re not eleven years old. 

Oh, so the bossam was actually not that great. It came out of the IP kinda dry and tough, and I was a little low on brown sugar, so when I put the last little topping on and put it in the oven to glaze up, it was a little lackluster

and I mean that literally. It usually comes out of the oven absolutely GLEAMING. And I forgot to get lettuce to wrap the meat and wrice in. But it was fine. 

Oh, I forgot to link to the recipe. Here it is. I don’t usually make the extra sauce; I just do the salt and sugar brining, and then the brown sugar-cider vinegar-salt thing for the top. And usually it turns out great! 

Poor Damien has been driving around all week and went straight from Concord to the court house in Keene to the art show. Anyway, Lucy’s work was extremely cool, as usual. 

 

Blessedly, Sophia took the other kids to see the art show after they ate, and stayed to bring Lucy home afterward, because Damien and I were just about deconstructed with exhaustion. Damien’s been doing a million extra things this week — getting the pool into shape, performing minor surgery on one of the ducks, fixing the lawn mower, and so on. And just cheerfully agreed to figure out how to move the hose spigot to the outside of the house, so I don’t have to go in the scary basement. 

The baby ducks have been spending their whole day outdoors this week, and only coming inside for the night. They get along great with the big ducks! Coin immediately recognized them as Guys He Is In Charge Of, and busily herded them toward the pen where the food is. So I have no worries that they’ll do fine when they start spending their nights in the duck house. They need to grow some more grownup feathers, so they stay warm and dry enough. 

They still pile themselves on top of each other all the time, which cracks me up. They have NO concept of personal space, and basically live on top of each other as often as they can, despite having an acre of land to roam around on; but they are also apparently completely oblivious of each other. 

I am so very fond of these dumb, dumb creatures. We don’t know yet if they’re girls or boys, though. If there is one boy, that will be fine, in proportion to the number of females we have — but if there are two or more boys, we’re gonna have to figure some things out! 

Right now, Shaq and Tulip (the pekins) are still yeeping, and only Zippy has learned how to quack. Hilarious. 

FRIDAY
Spaghetti

Today, I’m gonna go back to Millie’s house and get her bed, which feels A LITTLE WEIRD, but it’s a beautiful little carved wooden bed, painted white, and Corrie really needs a bed. Millie would be so absolutely delighted to know that she’s getting it. 

And we shall have spaghetti for supper. One of the kids mentioned that we are having spaghetti a lot lately. And she is right! We are. 

5 from 1 vote
Print

White Lady From NH's Guacamole

Ingredients

  • 4 avocados
  • 1 medium tomato, diced
  • 1 medium jalapeno, minced
  • 1/2 cup cilantro, chopped roughly
  • 1 Tbsp minced garlic
  • 2 limes juiced
  • 1 tsp chili powder
  • salt and pepper
  • 1/2 red onion, diced

Instructions

  1. Peel avocados. Mash two and dice two. 

  2. Mix together with rest of ingredients and add seasonings.

  3. Cover tightly, as it becomes discolored quickly. 

5 from 1 vote
Print

pork spiedies (can use marinade for shish kebob)

Ingredients

  • 1 cup veg or olive oil
  • 1/4 cup lemon juice
  • 1/2 cup red or white wine vinegar
  • 4 tsp red pepper flakes
  • 2 Tbsp sugar
  • 1 cup fresh mint, chopped
  • 8-10 cloves garlic, crushed
  • 4-5 lbs boneless pork, cubed
  • peppers, onions, mushrooms, tomatoes, cut into chunks

Instructions

  1. Mix together all marinade ingredients. 

    Mix up with cubed pork, cover, and marinate for several hours or overnight. 

    Best cooked over hot coals on the grill on skewers with vegetables. Can also spread in a shallow pan with veg and broil under a hot broiler.

    Serve in sandwiches or with rice. 

 

5 from 1 vote
Print

Rebecca's chicken bacon pie

Ingredients

  • double recipe of pie crust
  • 1 pound bacon, diced
  • 4 ribs celery, diced OR one big bunch of leeks, diced
  • 1 onion, diced
  • 1 bunch thyme, finely chopped
  • 3 chicken breasts, diced
  • 2-3 potatoes, peeled and diced
  • 6 Tbsp butter
  • 6 Tbsp flour
  • 3 cups concentrated chicken broth (I use almost double the amount of bouillon to make this)
  • 2 Tbsp pepper
  • egg yolk for brushing on top crust

Instructions

  1. Preheat the oven to 425.

  2. In a large pan, cook the bacon pieces until they are browned. Take the cooked bacon out and pour off most of the grease.

  3. Add the onion and celery to the remaining bacon grease and cook, stirring, until soft. Return the bacon to the pan.

  4. Add the thyme, pepper, and butter and cook until butter is melted. Add the flour and whisk, cooking for another few minutes.

  5. Whisk in the chicken broth and continue cooking for a few more minutes until it thickens up. Stir in the chicken and potato and keep warm, stirring occasionally, until you're ready to use it.

  6. Pour filling into bottom crust, cover with top crust, brush with beaten egg. Bake, uncovered, for about an hour. If it is browning too quickly, cover loosely with tin foil.

5 from 1 vote
Print

Basic pie crust

Ingredients

  • 2-1/2 cups flour
  • 1/2 tsp salt
  • 1-1/2 sticks butter, FROZEN
  • 1/4 cup water, with an ice cube

Instructions

  1. Freeze the butter for at least 20 minutes, then shred it on a box grater. Set aside.

  2. Put the water in a cup and throw an ice cube in it. Set aside.

  3. In a bowl, combine the flour and salt. Then add the shredded butter and combine with a butter knife or your fingers until there are no piles of loose, dry flour. Try not to work it too hard. It's fine if there are still visible nuggets of butter.

  4. Sprinkle the dough ball with a little iced water at a time until the dough starts to become pliable but not sticky. Use the water to incorporate any remaining dry flour.

  5. If you're ready to roll out the dough, flour a surface, place the dough in the middle, flour a rolling pin, and roll it out from the center.

  6. If you're going to use it later, wrap it tightly in plastic wrap. You can keep it in the fridge for several days or in the freezer for several months, if you wrap it with enough layers. Let it return to room temperature before attempting to roll it out!

  7. If the crust is too crumbly, you can add extra water, but make sure it's at room temp. Sometimes perfect dough is crumbly just because it's too cold, so give it time to warm up.

  8. You can easily patch cracked dough by rolling out a patch and attaching it to the cracked part with a little water. Pinch it together.

5 from 1 vote
Print

quick-pickled carrots and/or cucumbers for banh mi, bibimbap, ramen, tacos, etc.

An easy way to add tons of bright flavor and crunch to a meal. We pickle carrots and cucumbers most often, but you can also use radishes, red onions, daikon, or any firm vegetable. 

Ingredients

  • 6-7 medium carrots, peeled
  • 1 lb mini cucumbers (or 1 lg cucumber)

For the brine (make double if pickling both carrots and cukes)

  • 1 cup water
  • 1/2 cup rice vinegar (other vinegars will also work; you'll just get a slightly different flavor)
  • 1/2 cup sugar
  • 1 Tbsp kosher salt

Instructions

  1. Mix brine ingredients together until salt and sugar are dissolved. 

  2. Slice or julienne the vegetables. The thinner they are, the more flavor they pick up, but the more quickly they will go soft, so decide how soon you are going to eat them and cut accordingly!

    Add them to the brine so they are submerged.

  3. Cover and let sit for a few hours or overnight or longer. Refrigerate if you're going to leave them overnight or longer.

 

What’s for supper? Vol. 421: Spwing gets sewious

Happy Friday! If you follow me on social media, you know this week was DUCKLING WEEK. Over three weeks ago, we put six eggs from our flock in the incubator (the first batch having failed). Our attempts at candling (holding the eggs over a light to see what’s inside) were inconclusive, and to be honest, I figured we were just drearily waiting out the clock and then we’d throw them away, because obviously they weren’t going to hatch and everything is terrible and nothing turns out. Very sad. 

But I was WRONG AGAIN. 

I’ll tell you all about it! But first, here is what we ate this week: 

SATURDAY
Leftover buffet plus hash browns

Some very fine leftovers, too. The oven-fried chicken from last week was still great, even if it looks a little gnarly in this photo. 

Looks like we finally polished off the last of the lamb, too. 

SUNDAY
Butter chicken, basmati rice, cucumbers, naan

Sunday I was planning a bunch of yard work, but it was cold and drizzly, so all I managed was to prune my peach tree. 

Peach trees are supposed to be shaped like cups, so first I clipped off all the growth in the center, so it would get plenty of light and airflow; then I clipped off anything that seemed dry or damaged. Then I lopped off some really high or heavy branches, to encourage it to make fruit where I could reach it, and not to get too weighed down. I really hate pruning, but it has to be done! I probably could have been a little more aggressive, but it’s definitely an improvement, and I’m less worried that the tree is going to split this year. I dearly love this tree and want to take good care of it. 

It really was nippy out, though, and starting to rain in earnest, and the warm kitchen was calling. I have been using this butter chicken recipe from Recipe Tin Eats, and it’s just about perfect, so I haven’t tried any other. The only change I made was to use my fancy garam masala that was a gift, and mmmmm it was nice. 

I love this butter chicken so much.

Somehow makes me nostalgic for my childhood back in India.

I made a big pot of basmati rice to go with it, and then felt it would be a shame not to have some fresh naan, as long as I was in the kitchen and had already wrecked the place up, not to mention it was chilly and drizzly, not to mention I really really love naan.

I generally use the King Arthur Flour recipe, and although it never rises as much as the recipe says it will, it comes out tender and pleasant. 

I made a double recipe, which is supposed to yield 16, but I cut the pieces bigger, so I got 12. I use an iron frying pan and cooking spray, and I wipe the burnt flour out of the pan with a wet cloth in between each piece. I also brushed them with melted butter before throwing them in the oven to stay warm. I sometimes don’t bother with this step, but it really makes them extra lovely. 

I was gonna make some kind of peanutty-coconutty cucumber dish, but considered my audience and just served plain cucumber slices. The butter chicken is not really spicy but it’s VERY rich, so it’s nice to have a cooling accompaniment with it. Excellent meal altogether. 

MONDAY
Chicken quesadillas, chips and salsa

Monday morning, Damien discovered how to make me get out of bed in two seconds, rather than my customary 46 minute slither: He said one of the eggs was shaking! Sure enough, there was a little chipped section and you could even see a silly little orange bill poking out from time to time. 

I was just so amazed. I really thought those eggs were done for, but no! Most definitely somebody inside, trying to get out and get going. 

Here’s a short video of that stage. You can hear the duckling peeping from inside the egg, and you can hear little answering peeps from the other eggs!

It took quite a while. After about six hours of very slow progress, the tiny prisoner finally managed to crack the shell in a long line, and you can see the little yellow feathers sticking out (so we knew it would be a pekin, rather than a Swedish black cross. The only drake is a pekin, and two of the ladies are pekins and two are Swedish blacks). The hatching process was flurries of activity as the bill pokes out over and over, and then some long periods of just sort of pulsing and breathing, and then long periods of quiet resting, followed by another spasm of activity. Hard work!

Then fiiiiinally, finally, the little dude managed to get free! Poor little thing, he was exhausted. 

But he immediately wanted to be up and staggering around, with plenty of toppling over, extravagant stretching, and resting his poor head on the incubator floor. Elijah and Sophia were home and named him “Shaq,” because he is so mighty and powerful.  

The ducklings stay in the incubator for 24 hours after they hatch, to keep them warm and in a humid environment. It was lots of fun watching his down dry out and fluff up as he got stronger and steadier and more able to hold his head up. Within a couple of hours, he was helping himself to a little snack of his own discarded and rather goopy eggshell, bleh!

Eventually I had to make supper, and, feeling a little awkward with the duckling right on the kitchen island, I shredded up a rotisserie chicken and made quesadillas. 

Two other eggs had started to crack by this point, and we kept waiting for them to hatch, but after many hours of no apparent progress, we finally went to bed.

Here is Shaq, patiently waiting for some siblings to come out and play. 

TUESDAY
Bagel, egg, cheese, and sausage or ham sandwiches

Got up Tuesday morning and saw a ball of black fluff lying still in the incubator, and  it sure looked dead. But it wasn’t! It hopped up and started to muscle its way around! What a relief. Two ducklings!

We were expecting a Swedish black from this one, because the egg was somewhat smaller, and we were correct. I was thinking that his silly black and orange feet and black and orange bill were cross-breed colorations, but actually now I think those are within the normal range of Swedish black coloration. Anyway, he is definitely silly-looking. 

Corrie named him “Zippy,” and he is a bit of a punk and a troublemaker. 

The third egg was still slowwwwwly getting chipped away, and we could hear plenty of peeping, but it was starting to get a little nerve-wracking, and I was really worried that it would tire out before it could break through. But then FINALLY, finally, just before dinner time, baby #3 emerged. We actually got to see this one break out of the shell right in front of us. 

Another pekin! But he looked poorly, quite weak and tired from that long struggle. Also Zippy kept nipping and pecking at him, so I pulled Zippy out a few hours ahead of schedule and put him in the brooding box with Shaq. (The red light is from a heat lamp. Looks a little weird, but keeps them toasty warm.)

Dinner was bagel sandwiches, 

and once again I felt rather boorish, frying up a panful of fresh duck eggs about a yard away from a close relative.

Just all part of the rich tapestry of life. Good sandwiches, too. 

I was still worried about the third duckling. He was looking a little sturdier, but his eyes were still kind of swollen and he seemed like he needed to rest a lot more than the others did, so I fed him a little warm sugar water from a spoon before bed. 

and that is pretty much the cutest thing I’ve ever been a part of in my life. Then we went to bed and hoped for the best.

WEDNESDAY
Caprese chicken burgers, tater tots

Wednesday morning, three healthy ducklings! Shaq and Zippy had worked out their differences and were snuggling happily, and #3 was looking fluffy, alert, and wonderful. 

He’s such a sweetie. It had been determined that this duck was Benny’s to name, and so when the kids got home, she settled on “Tulip,” which is perfect. 

Wednesday was a rigamarole as usual, but it turned out there was no catechism, so I got home not insanely late, and we had tater tots and chicken burgers, which I gussied up with tomato, basil, and cheese on baguettes with olive oil and balsamic vinegar. We had sliced provolone and also a bit of that homemade mozzarella left, which was yum. 

AND I ATE MINE OUTSIDE. I think this is the first time it’s been warm enough for that. Quite delightful. Except that I had a chance to take a good long look at the space between the patio and the house, and I couldn’t help but notice that there were three Christmas trees there. Which is not very House & Garden of me. Also, way more blackberry bushes than I wanted to be seeing. 

THURSDAY
Gochujang pork ribs, rice, quick pickled carrots

Thursday it was warm and lovely, and after I got supper started, I decided it was time to wage serious war on the blackberries. Wild blackberries are good to eat, but they’re aggressively invasive, and they choke out anything else you want to grow; and the canes are absolutely bristling with really wicked thorns, and even if you avoid them, they reach out and grab you as you pass by., and I’m not making that up! They reproduce by seed, cane, suckers, tip layering, and by any passing idle thought, and anything you to do them just makes them stronger and angrier.

I tell you, between this and the ducklings, and the dog getting millions of ticks on him, and the cat going berserk for reasons of his own (mouse in the house, plus general neurosis. He did catch the mouse eventually; neurosis still flourishing) it’s been quite a week of nature in all her wondrous works! Quite a week.

I had done a bit of blackberry lopping on Wednesday, but I devoted several hours to it on Thursday. It really is more a matter of control than eradication, but if I manage to get them to grow more in a different spot and less right next to the patio, I’ll be happy. My plan is to dig up as many root balls as I can, and then keep clipping them throughout the spring and summer whenever they come up, and then to put down a tarp in the fall, and starve them of light and moisture. It won’t work, but that’s what I’m going to do. (I’m not opposed to herbicides in the right situation, but this area is too close to my gardens and the ducks.) 

I’m sure this is way more than you want to know about blackberry suppression, but the truth is, I can’t find my reading glasses, so I really don’t know what I’m writing. It’s anyone’s guess. 

Anyway, for supper I made a gochujang marinade for a bunch of boneless pork ribs

Jump to Recipe

and set that to be saucy, and then I got some carrots pickling. I can’t find the cutting disk for my food processor, and all I had were baby carrots, so I was reduced to hand-shredding baby carrots on the grater, and it was not ideal. I ended up chucking them in the food processor and pulsing it a few times, so we basically had pickled carrot nubbins. STILL DELICIOUS.

I have a recipe for pickled vegetables,

Jump to Recipe

but I didn’t bother looking it up. I put together 1.5 cups of water and 1.5 cups of white vinegar and 1/4 cup sugar and probably 1/2 tsp salt, and heated it up and stirred it until the sugar dissolved. Then I let it cool, then added the carrots. 

Before supper, I got a pot of rice cooking, drained the vinegar off the carrots, and broiled the pork. I turned it once and basted it with the leftover marinade, and oh man, that pork turned out spectacular. No camera filter here; just the afternoon sun and the glory of gochujang. 

Sweet and spicy and a little sticky on the outside, and really juicy on the inside. I found some crunchy noodles and it was a very nice meal. 

Then I suddenly got clobbered by an inescapable nap. The kids had gone to a movie and when they came home, I was just waking up, and they asked if there was any pork left. What? Yes, definitely?? There were like ten ribs left over. 

But wait. Had anyone cleared that plate of ten succulent pork ribs off the table after dinner?

Yes! Someone had.

And you’ll never guess who that someone was. 

Ah well. So the kids went back out to get themselves some frozen pizza, and we all agreed that Sonny is a very charming and winsome guy, so we won’t murder him. Then we pulled some more ticks off him and took the ducks out for a little frolic, and I dunno, guys. Maybe it’s just the nap talking, but I think it’s a beautiful life. 

FRIDAY
Spaghetti

Today we’ve had multiple doctor appointments, unrelated to the violent stomach bug that seems to have come for a visit.

However, the apple trees are flowering, the tulips I planted are about to join the daffodils, my strawberries, asparagus, rhubarb, and garlic are all coming up nicely, and I’m thinking of putting in basil, pumpkins, eggplant, and maybe corn and potatoes this year. I got a free bench off Facebook marketplace, and I’m going to give it a nice coat of paint and drag it down to the stream this weekend. I’m hoping to get back to the treehouse this weekend, and I have some exciting plans for a shade garden in the front of the house. 

And did I mention? we have ducklings!

All three apparently healthy and fit. Even though I’ve seen it twice before, I cannot believe how fast they are growing. We have put the incubator away for the year, because that was quite enough excitement for one spring. 

Peep peep! 

Print

Gochujang bulgoki (spicy Korean pork)


Ingredients

  • 1.5 pound boneless pork, sliced thin
  • 4 carrots in matchsticks or shreds
  • 1 onion sliced thin

sauce:

  • 5 generous Tbsp gochujang (fermented pepper paste)
  • 2 Tbsp honey
  • 2 tsp sugar
  • 2 Tbsp soy sauce
  • 5 cloves minced garlic

Serve with white rice and nori (seaweed sheets) or lettuce leaves to wrap

Instructions

  1. Combine pork, onions, and carrots.

    Mix together all sauce ingredients and stir into pork and vegetables. 

    Cover and let marinate for several hours or overnight.

    Heat a pan with a little oil and sauté the pork mixture until pork is cooked through.

    Serve with rice and lettuce or nori. Eat by taking pieces of lettuce or nori, putting a scoop of meat and rice in, and making little bundles to eat. 

5 from 1 vote
Print

quick-pickled carrots and/or cucumbers for banh mi, bibimbap, ramen, tacos, etc.

An easy way to add tons of bright flavor and crunch to a meal. We pickle carrots and cucumbers most often, but you can also use radishes, red onions, daikon, or any firm vegetable. 

Ingredients

  • 6-7 medium carrots, peeled
  • 1 lb mini cucumbers (or 1 lg cucumber)

For the brine (make double if pickling both carrots and cukes)

  • 1 cup water
  • 1/2 cup rice vinegar (other vinegars will also work; you'll just get a slightly different flavor)
  • 1/2 cup sugar
  • 1 Tbsp kosher salt

Instructions

  1. Mix brine ingredients together until salt and sugar are dissolved. 

  2. Slice or julienne the vegetables. The thinner they are, the more flavor they pick up, but the more quickly they will go soft, so decide how soon you are going to eat them and cut accordingly!

    Add them to the brine so they are submerged.

  3. Cover and let sit for a few hours or overnight or longer. Refrigerate if you're going to leave them overnight or longer.

What’s for supper? Vol. 384: What Washoe wants

Happy Friday! I spent most of the week prepping for the big Independence Day family party, which will be Sunday. We had to move it because Saturday looks like wall-t0-wall thunderstorms, and now not everyone can come, but I think it’s going to be lovely anyway. It’s almost always lovely, just like me.

Today’s post has a certain amount of complaining, an unreasonably large and expensive cabbage, pictures of my reasonably chimpy deck, and a few good meals. If that sounds readable to you, then here we go! 

SATURDAY
Chicken quesadillas

We had an action-packed day, I forget why, and I got home quite late from shopping. So I did something I’ve never done before: I bought chicken that was not only pre-cooked, it was pre-shredded. 

It was fine. Not bad, even.

I made chicken quesadillas for everybody, but by the time I was done frying them up, I had already experienced enough chicken and oil through my other senses that I didn’t want to eat a chicken quesadilla, so I had a little girl dinner instead.

And very good it was, girl dinner. You’ll notice I still had room for cheese. Alert viewers will also note that I ate it in bed.

SUNDAY
Aquarium!

Our first day trip of the summer! Last summer, we went to the Mystic Aquarium in Mystic, CT, and it was cheaper to get a membership than to buy individual tickets, so even though it’s two-and-a-half hours away, we decided to make the trip again to get a second visit in before the membership ran out. 

The day before, I stopped at Market Basket and got six footlong subs, which are crazy cheap (like $5.50 each) and quite good. (And that makes exactly one good thing about Market Basket.) We cut them in half and there was way more than enough for lunch on the road.

This was the very first time in 26 years that I didn’t obsessively check the weather forecast and insist that everybody bring at least a light jacket. Which of course caused it to pour rain the whole time we were there, interspersed with violent thunderstorms, so we had to shelter in place. BUT, lots of people got scared away by the storms, so when it went back to just plain raining, it wasn’t too crowded!

It’s a good aquarium. The sea lion show is very loud and cheesy, but still lots of fun. We didn’t get to feed the rays this time, because of the rain, but the sharks and turtles and light-up jellyfish were still excellent. They have several belugas, and one of them spends so much time just hanging out upright, they have to rub Coppertone sunblock on her head so she doesn’t get a burn.

Complete doofus. She periodically did this weird head-shaking thing as she hung out, and the top of her head wobbled around like a blanc mange. 

I had Benny and Corrie in my car, and we stopped at Domino’s on the way home, and then again at Wendy’s for Frosties. I had the triple berry one, which tasted exactly like you’d imagine (fine).

For a trip this long, I okay’d the DVD player, and we watched Moana on the way up and the second Harry Potter on the way back. Wow, Moana really holds up. Captivating even if you’re only listening while you drive. I still think the coconut demon part could have been cut, and I still cry when it gets to the part where all the brute force and all the magic in the world is no use, and Moana uses her feminine genius to conquer Ta Fe by reminding her who she really is.

I told this guy they had stolen the heart from inside him, but this does not define him, and he was like, I know, but this is who I truly am.

Fair enough. 

MONDAY
Korean beef bowl, rice, roast broccoli 

Monday was very much back to the summer grind, which is highly preferable to the non-summer grind, but still, fairly grindy. I got so confused, I had to write it down on actual paper

and I’m happy to report that, since this day, one kid who previously needed a ride now owns her own car!  The whole rest of the week was like this, too, but for some reason I was especially confused by Monday. 

So in between, I got a bunch of yard work done while Corrie cooled off, and was cool, on behalf of everybody

Got a big pot of rice going in the Instant Pot, made some quick Korean Beef Bowl (I had fresh garlic and ginger, which is great, but we were out of brown sugar, which was boo, so I used honey, which wasn’t the same. 

Still a yummy, satisfying, and EASY dish.

Jump to Recipe

I was gonna make sesame broccoli,

Jump to Recipe

but I couldn’t find the sesame oil OR the sesame seeds, so I just cut up the broccoli and dumped on some garlic powder, a little salt, and a bunch of soy sauce, and roasted it under the broiler. Not bad at all. 

I forgot to add any kind of oil, and I may actually make it that way going forward. 

TUESDAY
Not-caesar chicken salad

Tuesday I spent most of the day working on the deck. I undid a few inadvisable parts and starting on the railing, doing my best impression of a chimpanzee learning how to work power tools, and frequently reminding my simian self that it doesn’t have to look professional; it just has to not be a death trap. And I achieved that!

Then I dragged my knuckles inside to do something about supper. It was supposed to be chicken caesar salad,

Jump to Recipe

but it turned out I forgot to buy anchovies for the dressing, but that’s okay. Oh, I also forgot to buy a wedge of parmesan cheese. Still okay, I guess. But then I discovered we didn’t have any lemons OR bottled lemon juice. I discovered this after I had already started making the dressing.

So, knowing it was terribly wrong, I put lime juice in. 

So, fine, it was disgusting, whatever. Who cares. We had romaine lettuce and roast chicken and I think cucumbers. Also the dog stole one of the chicken breasts, so there wasn’t even that much chicken. What you want from poor old Washoe? Washoe tired. 

WEDNESDAY
Shepherd’s pie

Wednesday it was murderously hot and humid, so of course I spent all day trudging around Home Depot and working on the rest of the deck railing, and then I topped the day off with an extremely heavy and dense casserole. Sometimes you look at your plans, realize they are terrible, and forge ahead anyway, because following through feels better than anything else possibly could. At least that’s what you tell yourself. 

I installed the last of the balusters and topped the whole (well, almost the whole) railing with a PVC gutter, because I just need to protect little hands from the screws that are poking out all over the place. It’s FINE. It’s fine! 

I didn’t even argue with the Home Depot guy when I bought the gutter. I told him what I wanted (a handrail cover, or, failing that, something that would function like a handrail cover; for instance, maybe some PVC gutter) and he told me, “Oh, no, that’s not what you want.” Which is what Home Depot ALWAYS says to me. They either say “Oh no, that’s not what you want” or else they say “That would be a special order” even though I know exactly what I want and they clearly HAVE it, because I can SEE IT, RIGHT THERE; but they insist they don’t have any. Or one time, they installed a water heater for us, and there was a carbon monoxide leak, and I had to throw and absolute FIT to get them to admit that this is a problem. I haven’t forgotten that. 

Anyway, I thanked him for his help and then went over and bought a PVC gutter, and I attached it to the rail with a staple gun, so there. 

I also opened up the pool-facing part of the original platform. It used to look like this:

because it was originally a play structure, not a lifeguard stand. So you had to duck your head to get into the pool 

But now it looks like this:

Wooo, wide open! Go right in! I was pretty nervous about removing half the frame, because I was afraid it would somehow destabilize the whole thing. But it still seems perfectly solid. 

So here is my oddly-shaped but indisputably actual deck:

I also trimmed off a few protruding parts, added a grabbing handle to the ladder at the end, and did miscellaneous fussing, and put one of my finer pallets underneath it, so we have a spot for our hay and straw collection

And there it is. Still needs to be sanded and painted or stained, but I don’t think I can get that done this week.

I wondered if it was really, truly done. I thought long and hard and then went back to Home Depot, looking for a transitional piece to ease the 1-inch drop between the triangular floor section and the long section. But as soon as I got there, I remembered having the same fruitless search when I was redoing the dining room floor, which had its own weird threshold situation. 

So I’m gazing at long pieces of wood and a guy in an orange apron greets me in a booming and friendly voice, and asks how I’m doing. 

I say, “Oh, good, but do you have a moment? I have a question about wood.”

He says, “I just have to get back to this customer, but what do you need to know?”

So I explain what I’m looking for, and he suggests looking in the flooring section. I say I already did that, and then I explain a bit more about what I need. 

So he says he’s going to go help the first customer, but he’ll send someone else over to help me. I thank him. So cordial, so helpful. Home Depot’s not so bad after all!

I start walking to the flooring section, just to take another look, but I’m keeping an eye out for the guy, so he doesn’t have to search for me. And I pass by an aisle, where I hear a booming and friendly voice saying, “Yeah, this lady needs some help, she has some transitional bullshi–”

and then he sees me. The “t” never falls from his lips.

You know what, fair. He wasn’t wrong. It was an hour before close, it’s customer service, and I DID have some transitional bullshit. I’m not even mad. So the other guy (who turned out to be the “oh, no, you don’t want a gutter” guy, haha) walks with me to flooring and we look over our options, which are, as I expected, additional bullshit, which is even worse than transitional bullshit. I can put a stair nosing over the transitional part, which will not help in any way, and is $20, and I would need two.

So I went home! Thanks for nothing, Home Depot. I hate you so much. 

I also bought some flowers, which is what I do when someone hurts my feelings. So I guess I was a little mad, actually. And I also got some fresh sand for the sandbox, and some Killz in a spray can, which I didn’t realize was a thing. The bathroom ceiling is about to find out it’s a thing!

Oh, so the shepherd’s pie was fine. Instant mashed potatoes continue to delight. 

Quite tasty, even if it did slump a bit

Who among us. And did you notice the Fiddler on the Roof? A present from Moe. 

THURSDAY
Vietnamese chicken salad, potstickers

Thursday was, of course, the Fourth of July. I got up relatively early and cleaned out the fridge, which was MONSTROUS, and then prepped supper, because I knew I was gonna be running around all day.

I had been waffling all week on what to do with this chicken. I know it sounds like I’m going to make pun about chicken and waffles, but I’ve never even been tempted to make chicken and waffles. That’s just weird and I don’t want to understand.

What I wanted was to make the Milk Street Radio Goi Gà, but I always get lost in a maze of Milk Street logins; so I decided instead to make this Chinese chicken salad from Recipe Tin Eats, a site which has yielded some great recipes. 

This recipe calls for both red cabbage and Napa cabbage, but when I got to the store, they had plenty of red, but only one Napa cabbage, and it was massive. But I was like, haha, it’s one cabbage, Michael, how much could it possibly cost? 

That mofo was $14!!!!!! But it was already our fourth stop and it was already after 5 PM, so I didn’t have it in me to call the manager over to void a cabbage. 

So I had this freaking cabbage the size of a hassock, and then, I don’t even remember why — possibly because there has some kind of giant locust in the house all week, and I have absolutely torn the living room apart and vacuumed everything I can find but I CANNOT FIND THE BUG, and it just sits there screaming all day long! Which can be a little wearing! — but I switched recipes again. I went with a different Vietnamese chicken salad recipe that I cannot even find now. Good heavens. And I ran out of fish sauce, and guess what? I forged ahead, and IT WAS DELICIOUS. 

Basically you have some cooked chicken (I cooked it in the Instant Pot and then shredded it in the standing mixer), a bunch of shredded cabbage (if you can’t find Napa cabbage, just shred some $20 bills), and this garlickly-limey-fish saucy-spicy dressing, and I didn’t have peanuts so I put some cashews in a bag and bashed them with a rolling pin, and I made a big bowl of pickled red onions, and found some crunchy Chinese noodles, and it was so, so good. 

It’s supposed to have cilantro, which I forgot to buy, and fresh mint, which I didn’t use enough of. Still, just about everybody liked at least some part of it, and it made a really pleasant summer meal — filling, but not too heavy, and a real festival of flavors. And pretty! And if you use an Instant Pot, you don’t even have to heat up the kitchen. 

By the end of the day, my hands and feet were all swollen up and I was full of wood splinters and fish sauce and bad opinions about life, and simply could not face the thought of taking the kids to a fireworks show. So Damien, who had been dealing with a Napa cabbage-sized heap of nonsense himself all day, and all week, cheerfully brought them. And they had a nice time. I stayed home and took a shower and lay in front of a fan, and I also had a nice time. 

FRIDAY
Pizza

We just had pizza several times, but we’re having more pizza. Fight me. Topped the garden basil, so I believe we’ll have basil pizza. 

I got some pretty great mail today: Some bins that I was planning to store duck and dog food in, but it turns out they are too small (even though I measure and measured and did tons of research and comparison shopping and even worked out how to covert gallons to pounds), which is a bummer, but then I also got a framed alla prima painting of a skull by Matthew Good. I ordered it kind of on a whim with some money that fell into my lap for a ridiculous reason, so I exchanged it for ONE ART, and I feel wonderful about that. 

When we die, we are not gonna leave our kids any money, because we ate it all, but we are gonna be able to leave them some original art. 

Anyway, this is our current pet food storage system:

and this is what I have now.

Not big enough, but it cannot fail to be an improvement. In some way. Surely. 

I just took a quick break to give Sophia her very first driving lesson, and she did great. Corrie got some sunblock in her eye, and then the other eye, and then the first one again, but we all survived. I planted the grapevines. I moved the eggplants. I weeded around the patio. I staked up the peas. I put the stairs on the bog bridge. I mulched around St. Joseph. I ziptied the flowerpot to the stand so it stops falling down. I trimmed the hydrangeas so the stella d’oro lilies can see the sky. I thinned the collards. I deadheaded absolutely everything. I found a high spot for the flowers the bunnies keep eating. And for the third time this summer, I replaced the sunflowers that the bunnies also keep eating, and this time I smartened up and sprinkled red pepper all over them. And I cleaned up the hundreds of bits and pieces of wood that somehow got thrown all over the yard by some maniac. 

And now I’m ready to have a party! Basically! I just need to go shopping. 

Washoe out!

Print

Korean Beef Bowl

A very quick and satisfying meal with lots of flavor and only a few ingredients. Serve over rice, with sesame seeds and chopped scallions on the top if you like. You can use garlic powder and powdered ginger, but fresh is better. The proportions are flexible, and you can easily add more of any sauce ingredient at the end of cooking to adjust to your taste.

Ingredients

  • 1 cup brown sugar (or less if you're not crazy about sweetness)
  • 1 cup soy sauce
  • 1 Tbsp red pepper flakes
  • 3-4 inches fresh ginger, minced
  • 6-8 cloves garlic, minced
  • 3-4 lb2 ground beef
  • scallions, chopped, for garnish
  • sesame seeds for garnish

Instructions

  1. In a large skillet, cook ground beef, breaking it into bits, until the meat is nearly browned. Drain most of the fat and add the fresh ginger and garlic. Continue cooking until the meat is all cooked.

  2. Add the soy sauce, brown sugar, and red pepper flakes the ground beef and stir to combine. Cook a little longer until everything is hot and saucy.

  3. Serve over rice and garnish with scallions and sesame seeds. 

Print

Sesame broccoli

Ingredients

  • broccoli spears
  • sesame seeds
  • sesame oil
  • soy sauce

Instructions

  1. Preheat broiler to high.

    Toss broccoli spears with sesame oil. 

    Spread in shallow pan. Drizzle with soy sauce and sprinkle with sesame seeds

    Broil for six minutes or longer, until broccoli is slightly charred. 

 

Print

caesar salad dressing

Ingredients

  • 1 cup vegetable oil
  • 6 cloves garlic, minced
  • 12 anchovy fillets, chopped
  • 1 Tbsp kosher salt
  • 1/2 cup fresh lemon juice (about two large lemons' worth)
  • 1 Tbsp mustard
  • 4 raw egg yolks, beaten
  • 3/4 cup finely grated parmesan

Instructions

  1. Just mix it all together, you coward.

5 from 1 vote
Print

Leftover lamb shepherd's pie

This recipe uses lots of shortcuts and it is delicious.

Instructions

  1. Preheat the oven to 350.

  2. Prepare the mashed potatoes and set aside.

  3. Heat and drain the corn. (I heated mine up in beef broth for extra flavor.)

  4. In a saucepan, melt the butter and saute the onion and garlic until soft. Stir in pepper.

  5. Add the flour gradually, stirring with a fork, until it becomes a thick paste. Add in the cream and continue stirring until it is blended. Add in the cooked meat and stir in the Worcestershire sauce.

  6. Add enough broth until the meat mixture is the consistency you want.

  7. Grease a casserole dish and spread the meat mixture on the bottom. Spread the corn over the meat. Top with the mashed potatoes and spread it out to cover the corn. Use a fork to add texture to mashed potatoes, so they brown nicely.

  8. Cook for about forty minutes, until the top is lightly browned and the meat mixture is bubbly. (Finish browning under broiler if necessary.)

What’s for Supper? Vol. 378: In which nobody goes to the emergency room

In haste! In haste! For today is a half day, and I have to go get my punkass kids. It is the final day of teacher appreciation week, and I love that they’re topping it off by making all the kids go away. Truly the gift from the heart. 

Speaking of gifts from the heart, this week having been mother’s day week, I decided to make all foods that I like this week. It was a very tasty week! But also very stupid, as you will see. 

SATURDAY
Hot dogs, chips

Well, I do like hot dogs, but this was more about convenience on a shopping day. But I do like hot dogs. And convenience!

SUNDAY
Italian sandwiches, fries, lemon meringue pie with strawberry compote

Damien shopped for and put together these excellent sandwiches (toasted baguettes with red pesto, olive oil, and vinegar, with provolone, prosciutto, capicola, sandwich pepperoni, tomatoes, and fresh basil), and made fries

and Clara made some wonderful pies, using my pie crust recipe

Jump to Recipe

and the filling and meringue from Sally’s Baking Addiction,

plus, as you can see, a layer of homemade strawberry compote between the lemon and meringue

Absolutely splendid. Perfect. I wish I had gotten pictures from the morning, when she made it, because by dessert time it had gone the way meringues tend to go, but it was still airy and wonderful. 

All the kids came over, and showered me with thoughtful and delightful presents. I spent most of the day following my heart, which meant working on my bog bridge. I worked on it off and on throughout the week, when I had 45 minutes to spare and it wasn’t raining, and it’s almost ready to put in place! I AM VERY EXCITED. In fact, at one point I got a little over-excited. As you will see. 

MONDAY
Fajita beef bowl, pineapple

London broil was on sale, so I got a bunch and sliced it up thin and marinated it most of the day in this yummy marinade

Jump to Recipe

I did all the prep work in the morning: Sauteed some sweet peppers, roasted some corn, chopped cilantro, cut up some limes, and found the shredded cheese, sour cream, and corn chips, and I prepped the rice in the Instant Pot. Sometimes we also have black beans with this dish, but we just had them last week and I just wasn’t bean ready yet. We also usually have chopped scallions, but I forgot. 

Before dinner, I cranked up the broiler and (to be honest, slightly over)cooked the meat

and I piled up my bowl with rice and meat and toppings and ate outside with the birdies. 

Oh, I also cut up the pineapple I meant to serve last week. Lovely meal, very popular. 

TUESDAY
Two pizzas, not three

On Tuesday, I was super busy all day with I don’t even remember what, so I as soon as I got home in the afternoon, I made three pizzas very fast. One olive, one half plain and half Hawaiian using the leftover pineapple from Monday, and one pepperoni using leftover pepperoni from the Italian sandwiches. We had a lot of pepperoni left, so I was pretty lavish with the toppings on this.

Feeling very brisk and accomplished, I preheated the oven, set the pizzas on the counter, and asked Elijah to put them in at 5:10. Then I went outside to work on my bridge. 

I was slapping wood stain on as fast as I could, and even though I was increasingly covered with wood stain and blackfly bites, feeling pretty great about life in general, when Elijah comes out and says, “You don’t have to come inside or anything, but how many pizzas are there?”

I say there are three. I’m the tiniest bit annoyed, because it’s not like it’s a big kitchen or something. Three extra large pizzas, pretty much front and center, can’t really miss them. Definitely three pizzas. 

He says, “Okay, I can only find two. And there is an empty pan.” 

So of course I go inside, and he is correct. Two pizzas which are now in the oven, and one pizza pan, still on the counter, with smears of grease and flour on it.

WHAT COULD HAVE POSSIBLY HAPPENED TO IT? 

What indeed.

Now, you know I’m sharing this story because the dog did not die. I will also confess that we did not take him to the vet. If we took that dog to the vet every time he ate something stupid, we’d be investigated by GoFundMe for an implausible number of emergencies. 

And to be honest, we weren’t 100% convinced it was the dog who made the pizza disappear. First we searched all over the house in case it somehow . . . left. Which sounds dumb, but it was very strange! The pan was there, the pizza was gone. We thought of the cat, who does steal whatever food he can carry and has no conscience at all. And we thought of, uh, other possibilities

And the dog seemed fine! He wasn’t bloated or uncomfortable or acting like his butt was any more haunted than usual.

But we couldn’t think of any other place the pizza might have gone, besides down his gullet. He does have very poor impulse control, even for a dog. 

The danger is that the dough would expand in his tummy and do terrible twisty things to his innards, or that it would produce alcohol and poison him from the inside out. Soooo Damien stayed up until 2 a.m. observing him. That makes nine full hours after the dog apparently ate the raw pizza. He did burp. And that was all. 

Friends, this is the almighty power of a boxer’s digestive system. You can judge us if you want for not taking him to the ER, but Sonny himself would give you some side eye for that. 

Well, maybe not a side eye, because his eye placement doesn’t really allow for that, but he would do his best. Sonny always does his best. As do we all. 

WEDNESDAY
Sweet spicy Korean meatballs, sweet pepper lo mein

New recipe! I came across this recipe for gochujang meatballs with apricot glaze and couldn’t look away. I followed the recipe exactly, except that I used fresh ginger instead of powdered. Super easy, and it was fab. Tasted like party food. You just mix up the meatball ingredients and bake them, and then roll them around in the heated glaze which is just three ingredients, and serve.

I had already served rice that week and I was planning to do it agin, so rather than making rice as a side, I made a vegetable lo mein, as you can see. I usually make lo mein with linguine or fettuccine, but this time I had some very thin Chinese noodles I had grabbed at the International Market. They boiled up in no time, like two minutes, which was fun. I did my easy lo mein sauce

Jump to Recipe

I sauteed up some minced ginger and garlic, then added the leftover sweet peppers, then a little mirin, then the noodles and sauce and heated it all up. Delicious. The whole meal came together, start to finish, in like 45 minutes (moving fast). 

Definitely making these meatballs again. They tasted like party food. They would also be good, maybe even better, with ground turkey.

THURSDAY
Chicken biryani, giant taboon

I’ve had biryani on my mind for a few weeks, so today was the day. This recipe calls for chicken thighs, and that really is the superior kind of chicken for it, but what was on sale was chicken ribs, so that’s what I used. 

I also used actual basmati rice, which I sometimes am too cheap for. I had forgotten this, but it cooks up much faster than short grain white rice; so if you struggle with getting the rice cooked all the way through with biryani, it definitely helps to have the right rice! Anyway I anticipated undercooked rice, so I made the biryani in the morning and put it in the slow cooker for the rest of the day, which generally takes care of any chompy rice by dinner time. 

Turned out great. This being Mother’s Choice week, I did not omit the golden raisins, which the kids don’t like. But they’re easy to pick out, so that’s what they did.

And maybe I went around after dinner and ate up all the little plump, savory, leftover golden raisins on their plates, who can say. Maybe I’m the one who ate the pizza!

(I did not.) So, the chicken breast was a little bit dry, as I expected. Still a wonderful dish. I keep thinking I might try a different biryani recipe, but everyone likes this one, so why. 

At the last minute, I decided to make a Giant Taboon. My naan is kind of hit or miss, mostly miss, and it was too late to start it anyway, but taboon is fast and easy and delightful. Five minutes to put the ingredients together, an hour to rise, ten minutes to rest the dough, and 10-15 minutes to bake. I called everyone down for supper, and then I pulled this lovely pneumatic lady out of the oven:

I made it with a big rolled lip out of force of habit, because I usually make tabboon to go along with mussakhan (Palestian chicken with sumac and red onions) and you serve the chicken right on top of the bread

and I like to make a little lip to keep the juices in. Aghh, I gotta make mussakhan again. It’s so good. 

Oh, I’m almost at the end of the week and I didn’t tell you about my leetle misadventure with wood. The short version is that I had already cut away the rotten wood, replaced it with sound wood, and attached cross pieces on, and stained the underside; and also retrieved the pieces I already laid into the swamp before I realized I really needed to stain them. So then I wanted to flip the two long pieces over so I could stain the other side; but I couldn’t do it the horizontal way, which is easier, because I didn’t want to snap the cross pieces off

So I did what any mother would do: I dragged the kids into it. Four of us hoisted up one short end and carefully walked our hands down until it was basically standing on its end. Then I was like, “Okay, now just me and Lena, and everyone else get out of the way, and Lena, you stand to the side, because it might leap out!” 

You know this is a dumb story. Dumber than the dog eating the whole raw pizza, because his excuse is that he is a dog, whereas I am a college graduate and this was a very dumb idea. 

So we gave it a big shove, and of course it did leap out, but not like I expected, and it thwacked both me and Lena so hard that we both fell down and its fwiggen lucky we didn’t both have multiple broken bones. Do you want to see my leg?? 

Well, I just spent kind of a long time trying to figure out how to insert some code for one of those “click to see image” things, but I’m too full of raw dough, I mean I can’t figure it out, but for some misbegotten reason I really want to show you my leg, which isn’t even that bad. Lena’s is much worse. I’ll put the image at the end of the recipes, and if you are really motivated, you can scroll all the way down and see my leg. I find bruises fascinating, and this one kind of looks like a leaping rabbit. Madeline would be proud.

Oh, so then the long piece was somehow suspended in the air like this

I slapped a bunch of stain on it and dragged a tarp over it just as it began to rain, because I may be an idiot, but I’m not really sure how this sentence is supposed to end.

Damien promised that, when I was ready to flip the second long piece over, I should call him and he he would come over and say, “No, not like that! You’ll get hurt!” (He also said he would help flip it over.) This is what you call traditional marriage roles, and I didn’t even have to become a football player to figure it out. 

P.S. The dog did go to the vet today for his shots, and they confirmed that he is fine, and just likes pizza. Who among us. 

FRIDAY
I don’t know. 
I was planning tuna boats, but Moe and Eliora are coming over, so maybe I will take it up a notch. Or maybe not! Maybe I will throw some wood at them and pretend I thought they ate the pizza. This is MY WEEK, and I can do what I want! Which always turns out well. 

 

Print

Beef marinade for fajita bowls

enough for 6-7 lbs of beef

Ingredients

  • 1 cup lime juice
  • 1/3 cup Worcestershire sauce
  • 1/2 cup olive oil
  • 1 head garlic, crushed
  • 2 Tbsp cumin
  • 2 Tbsp chili powder
  • 1 Tbsp paprika
  • 2 tsp hot pepper flakes
  • 1 Tbsp salt
  • 2 tsp pepper
  • 1 bunch cilantro, chopped

Instructions

  1. Mix all ingredients together.

  2. Pour over beef, sliced or unsliced, and marinate several hours. If the meat is sliced, pan fry. If not, cook in a 350 oven, uncovered, for about 40 minutes. I cook the meat in all the marinade and then use the excess as gravy.

5 from 1 vote
Print

Basic pie crust

Ingredients

  • 2-1/2 cups flour
  • 1/2 tsp salt
  • 1-1/2 sticks butter, FROZEN
  • 1/4 cup water, with an ice cube

Instructions

  1. Freeze the butter for at least 20 minutes, then shred it on a box grater. Set aside.

  2. Put the water in a cup and throw an ice cube in it. Set aside.

  3. In a bowl, combine the flour and salt. Then add the shredded butter and combine with a butter knife or your fingers until there are no piles of loose, dry flour. Try not to work it too hard. It's fine if there are still visible nuggets of butter.

  4. Sprinkle the dough ball with a little iced water at a time until the dough starts to become pliable but not sticky. Use the water to incorporate any remaining dry flour.

  5. If you're ready to roll out the dough, flour a surface, place the dough in the middle, flour a rolling pin, and roll it out from the center.

  6. If you're going to use it later, wrap it tightly in plastic wrap. You can keep it in the fridge for several days or in the freezer for several months, if you wrap it with enough layers. Let it return to room temperature before attempting to roll it out!

  7. If the crust is too crumbly, you can add extra water, but make sure it's at room temp. Sometimes perfect dough is crumbly just because it's too cold, so give it time to warm up.

  8. You can easily patch cracked dough by rolling out a patch and attaching it to the cracked part with a little water. Pinch it together.

 

Print

basic lo mein

Ingredients

for the sauce

  • 1 cup soy sauce
  • 5 tsp sesame oil
  • 5 tsp sugar

for the rest

  • 32 oz uncooked noodles
  • sesame oil for cooking
  • add-ins (vegetables sliced thin or chopped small, shrimp, chicken, etc.)
  • 2/3 cup rice vinegar (or mirin, which will make it sweeter)

Instructions

  1. Mix together the sauce ingredients and set aside.

  2. Boil the noodles until slightly underdone. Drain and set aside.

  3. Heat up a pan, add some sesame oil for cooking, and quickly cook your vegetables or whatever add-ins you have chosen.

  4. Add the mirin to the pan and deglaze it.

  5. Add the cooked noodles in, and stir to combine. Add the sauce and stir to combine.

Print

taboon bread

You can make separate pieces, like pita bread, or you can make one giant slab of taboon. This makes enough to easily stretch over a 15x21" sheet pan.

Ingredients

  • 6 cups bread flour
  • 4 packets yeast
  • 3 cups water
  • 2 Tbsp salt
  • 1/3 cup olive oil

Instructions

  1. Mix the flour, salt, and yeast in the bowl of a standing mixer.

  2. While it is running, add the olive oil. Then gradually add the water until the dough is soft and sticky. You may not need all of it. Let it run for a while to see if the dough will pull together before you need all the water. Knead or run with the dough hook for another few minutes.

  3. Put the dough in a greased bowl, grease the top, and cover with plastic wrap. Let rise in a warm spot for at least an hour until it has doubled in size.

  4. Preheat the oven to 400. Put a greased pan or a baking stone in the oven to heat up.

  5. If you are making separate pieces, divide it now and cover with a damp cloth. If you're making one big taboon, just handle it a bit, then put it back in the bowl and cover it with a damp cloth. Let rest ten minutes.

  6. Using a little flour, roll out the dough into the shape or shapes you want. Poke it all over with your fingertips to give it the characterstic dimpled appearance.

  7. Bake for 10-12 minutes until it's just slightly browned.

 

WATCH OUT, HERE COMES A PICTURE OF MY LEG 

Probably not as bad as you were expecting, with all that build-up. But doesn’t it look like a rabbit? 

What’s for supper? Vol. 374: In which we all forge ahead

Happy Friday! Pretty straightforward meals this week, because everything else was complicated enough. Spring is undeniably here, finally, even though there are still a few sodden, grimy hills of snow lurking about here and there. Every tree has a little halo of high green or red, right on the verge of exploding into true green. I see my peonies wriggling their peculiar dark red stalks up out of the soil, and the first of the daffodils have bloomed, and most of the crocuses. The tulips are biding their time, and so are the day lilies, irises, and lilies of the valley. The lupines are back, and maybe they’ll even flower this year. Sedum is raring to go, cat mint is forging ahead, and I’m forcing myself to wait before I uncover the strawberries and asparagus, but I have high hopes. Lots of buds on the apple trees and the mock orange and the lilacs, and yes, on the peach tree! 

I made a little progress on my wattle fence, this time trying a bunch of aspen saplings. The first row was a variety of things, grapevine and misc., and those turned out to be too thin. I probably should have pulled that part out and started over, but I just compressed the first row and started weaving branches on top of it. The result would definitely get me kicked out of even the least discerning medieval guild, but it is SO MUCH FUN, and it is sturdy, so I think it will keep soil in, which is my goal.

My compost heap looks rich and lovely, and I have squash, pumpkin, eggplant, and pea seedlings ready to move once the danger of frost has passed (in about a month!), and I think I bought some gem glass corn seeds, and probably a bunch of other stuff I bought on whims. I have to go out and cut down a ton more wood for the fence, which is also extremely enjoyable. Tromping around on the old, dry sticks of last year and seeking out what’s new and useful for the spring, wow. Sonny comes along and frolics, which he believes to be helpful, which it kind of is. I bought some more grape vines and some blueberry bushes on clearance at Walmart (what a world), too. Go go go!

I also got some poppy roots, and I feel like this year is the year I will finally be able to grow poppies, unlike the other six times I attempted it. I’ve been using my most excellent hori hori garden knife to plant things

which was a birthday or Christmas present, I forget which. I love this thing so much. It bites right into the ground and you give it a little twist and excavate a precise little hole, exactly where you want it. As you can see, it’s marked with measurements so you can get to the right depth. Wonderful tool.

SATURDAY
Aldi pizza

Saturday I just went shopping and we had Aldi pizza for supper. Damien spent his weekend writing and working on various cars. We don’t have babies anymore; instead, we have ducks and cars. 

SUNDAY
Chicken enchiladas

I was toying with the idea of putting enchilada filling in empanadas, but the kids told me that when I take a meal that everyone likes and then MESS with it, it’s upsetting. So I just made enchiladas. My enchiladas are what they are. Every time I mention them, someone who grew up near the southern border expresses polite amazement that I am calling these “enchiladas,” so instead I will call then “my kids eat theses.” Which is what I was going for!

Anyway, I basically follow Pioneer Woman’s recipe, except I use flour tortillas and I don’t brown them. So it’s just seasoned chicken (I actually used thighs, not breasts) browned up

and then shredded (don’t forget you can use your mixer to shred meat)

and then a ton of onions,

which I cooked slowly in the chickeny pan (and yes, PW is one of those people who directs you to caramelize onions in 4-5 minutes. I will never do this to you. It took at least half an hour, and I hurried it).

Then I shredded a bunch of cheese, dipped the tortillas in enchilada sauce, and rolled up the chicken, onions, and cheese in the tortillas, and laid it in a saucy pan, and then poured more sauce on top, and then sprinkled more cheese and cumin and chili powder on top. 

I think you’re supposed to just roll up enchiladas, but I always forget this and tuck the ends in as I roll, like for a burrito. Whatever. I made a whole bunch of them, some red, some green, and served them with cilantro and sour cream, and they were yummy. 

It was a chilly, rainy day, and these Authentic Mexican Kid-eat-ums hit the spot.

MONDAY
Kielbasa, potato, and Brussels sprouts one-pan meal; adults went out

Monday I heard the cry of my people for kielbasa, and made this easy and popular one-pan meal 

Jump to Recipe

In the morning, just to signal to myself that I was serious, I put out the bag of red potatoes, the packages of Brussels sprouts, and the kielbasa, and the savage and carnivorous cat immediately pounced on . . . 

the Brussels sprouts. Beware, o thou cruciferous ones! There will be no peace for you with this mighty hunter prowling abroad. 

I made up the honey mustard garlic sauce, which you can add halfway through cooking, or reserve for dipping at the end. Or you can put half of it on halfway through cooking and use the rest for dipping. Be like the cat and follow your heart. 

I made two big pans. This is both pans combined; you will want them to have more space to cook when you’re making it. 

You can also make this dish with wedges of cabbage, which I prefer; but the kids like Brussels sprouts better. I didn’t get a vote because Damien and I went out to eat, which we haven’t done in a WHILE. We wanted to try this newish taco place in town, but it closed at 8, which, what do I know. Maybe that’s a reasonable time for a taco place to close. So we went to Mi Jalisco, which has decent Mexican food but sometimes incredibly slow service. I mean like a few times when we went, we honestly thought they forgot about us. Anyway this time it was slowish, but not terrible. Gosh, this is a boring story. 

Anyway, Damien got carne asada and I got some kind of shrimp and mushroom dish, which was tasty. 

I wasn’t quite sure how to pronounce the name of this dish, which I confessed to the waiter, and he said he didn’t either. Let us all take a moment and salute the intrepid white guy working at a Mexican restaurant, just sweating and doing his best and forging ahead. 

TUESDAY
Chicken on salad

Tuesday I felt the need to reintroduce the family to green vegetables, so we had roast chicken on salad, with feta cheese, toasted almonds, and dried cranberries. 

A decent meal that was elevated by IT BEING WARM ENOUGH OUTSIDE TO EAT OUTSIDE. 

There are lilies popping up in those planters, and I have a bunch of marigold and morning glory and zinnia seedlings waiting to be transplanted. ALMOST. ALMOST time. 

On Wednesday night, I prepped some pork for tomorrow’s meal, so it could brine itself overnight. I mixed together a cup of sugar and a cup of salt and rubbed that all over a hunk of fatty pork shoulder, wrapped it up, and put it in the fridge.

WEDNESDAY
Bo ssam, rice, pineapple

Around noon, I unwrapped the pork and put it, uncovered, in a pan in a 300 oven. I was so pleased with myself for planning this out, because I had an interview in the morning, and then the afternoon was …. well, it took many revisions, but the final form was:

Damien takes the kids to school, Elijah takes my car to class and on the way home, picks up Lucy who had early release because of PSATs; Lena takes Damien’s car to work; Damien takes my car and drops off me and Elijah at U-Haul; I drive the rented truck back and Elijah drops my car off for Damien; Lucy and Elijah and I go and get the free wood, and stop and get ice cream because I felt bad about ruining their day, because that wood was frickin heavy; Sophia walks to work; Corrie goes into aftercare and Benny goes to the library, and Lena drives herself home from work and then picks them both up; I stop home and dragoon Irene, who got home on the bus, into helping to unload the wood; then I return the truck and Elijah picks me up at U-Haul with my car, I text Lena to press the “rice” button on the Instant Pot, and we pick up Sophia from work and then we GO HOME. 

My car now has FOUR warning lights lit up, and one of them is flashing, but WE WILL GET TO IT. By which I mean Damien. My job is to wring my hands and fret, and then Damien fixes the car while I think about fun projects I can do.

Anyway, by the time we all got home, the rice was just about cooked, and the meat was ready for its final step, which is just a little extra sauce and then high heat for ten minutes. 

I lost my phone, so I don’t have a pic, but here’s a previous finished bo ssam:

Here’s the whole recipe, such as it is, in one spot: 

Mix together a cup of sugar and a cup of salt, and rub this all over a fatty pork shoulder.
Wrap it up in plastic and put it in the fridge overnight. 
Six hours before you want to eat, turn the oven to 300, line a pan with at least two layers of tin foil and put the pork in, fatty side up. (Don’t bother to transfer all the salt and sugar, except what’s clinging to the meat.)
Cook the meat, uncovered for six hours.
Ten minutes before you want to eat, mix together seven tablespoons of brown sugar, two tablespoons of apple cider vinegar, and a sprinkle of sea salt, and rub this paste all over the top of the meat and crank the oven up to 500.
Serve whole, and people can pull off bits and shreds of meat and wrap it in lettuce, with rice. 

If you want a more detailed recipe and you want to make a truly delicious sauce and sides to go with it, check out My Korean Kitchen’s recipe. This dish is VERY salty and sweet, so it’s good to have rice and something cooling to go with it, like mango. I had pineapple, which was decent (although I’m one of those “wow, I love pineapple, but it’s crazy how it’s such a popular fruit even though makes everyone’s mouth itchy and their lips swell up” people. Don’t care, love pineapple, forging ahead).

So, the WOOD I got used to be a small deck and a wheelchair ramp. So I now have three long, thin sections which will go a long way toward the bog bridge I keep talking about, to bridge this area, which is much wetter than it looks

and the rest of the wood is three or four square sections which I think will make a lovely pool deck. Right now, there are two ways to get into the pool: On a rickety ladder that is embarrassingly slightly narrower than my hips, or via a cannibalized wooden swing set I put together a few years ago. The swing set thing has worked well enough — mainly I wanted something I could sit on and act as lifeguard, without having to be in the pool myself — but it does have some structurally necessary pieces of wood that make it extremely awkward to enter and exit. SO, I’m going to add some legs to the square pieces and bolt them onto the lifeguard thing, and IN THEORY, we will have an actual deck. Or not. Probably yes, though! 

Anyway, it turns out I am old, and driving a gigantic scary truck for two hours and lugging extremely heavy wood around is my limit for the day, and I was chatting with Benny after dinner and apparently dozed off mid-sentence, and she turned off the light and tiptoed away, and I spent the next hour drooling all over my own face until the evening screaming and quacking brought me back to the land of the living. 

You know what, those ducklings are jusssssst about old enough to move outside. I really like them, but dang, they are loud, and smelly. 

Look how big they got! Annie is the one with the mostly white chest, and Bebe is the one with more spots.

Annie started to quack a few days ago, but Bebe is still meep-meep-meeping. The cat is okay with them (I encouraged them from day one to spend time together, because it seemed like less work than constantly being on alert to keep them from killing each other; and yes, they were all equally at risk), but I think he will be relieved when they move out. 

THURSDAY
Hamburgers and chips

Nothing to report. Actually I have to report that the Dollar Store version of Pringles are really, really terrible. 

And they’re not even a dollar! Everything is $1.25 now, except there is also an aisle where things are $3 or even $5. What a world (derogatory).

The burgers were fine, though. We ate really early because we had one final family faith formation parent meeting for the year. I was kind of scratching my head over why we didn’t manage to make it to more meetings, and then I realized we spent the year getting Corrie prepped for first confession and first communion and confirmation, which is not all supposed to be in one year! So we ended up missing a lot of the classes which were directed at families who were not prepping kids for sacraments.

This is our first year doing whole family faith formation, and I must grudgingly admit that it’s kind of brilliant. Gonna write that up in a bit. 

FRIDAY
Quesadillas, chips and salsa

Or maybe we will all just go outside and graze on free wood. I sure have a lot of free wood. This is the view from my bedroom window:

No ragrets! But I might treat myself to a cordless impact driver, which Ryan says I will want, and Ryan is usually right. 

I am HOPING to have one or both of these projects (bog bridge and pool deck) done by July 4th, but if I had to pick one, I would pick the bog bridge; but I think MAYBE I can do both. I did manage to get my brick patio done by July 4th last year, if you’ll recall. (Yes, I was laying bricks in the dark while weeping on the evening of July 3rd, but I did get it done!) I got this wood from a fellow who said he had been planning to make a koi pond in his back yard, but never got around to it, so I’m gonna forge ahead on his behalf. 

Okay, I think that’s it. I shall pray for all you cheesebags at adoration (right after I swing by the school and drop off the overnight bag I forgot to pack for the kid who’s going on a sleepover, oops). 

UPDATE: Corrie remembered on her own to pack bags! Three of them! Meep meep meep! All the ducklings growing up. Everybody forging ahead. 

5 from 4 votes
Print

One-pan kielbasa, cabbage, and red potato dinner with mustard sauce

This meal has all the fun and salt of a wiener cookout, but it's a tiny bit fancier, and you can legit eat it in the winter. 

Ingredients

  • 3-4 lbs kielbasa
  • 3-4 lbs red potatoes
  • 1-2 medium cabbages
  • (optional) parsley for garnish
  • salt and pepper and olive oil

mustard sauce (sorry, I make this different each time):

  • mustard
  • red wine if you like
  • honey
  • a little olive oil
  • salt and pepper
  • fresh garlic, crushed

Instructions

  1. Preheat the oven to 400. 

    Whisk together the mustard dressing ingredients and set aside. Chop parsley (optional).

    Cut the kielbasa into thick coins and the potatoes into thick coins or small wedges. Mix them up with olive oil, salt, and pepper and spread them in a shallow pan. 

    Cut the cabbage into "steaks." Push the kielbasa and potatoes aside to make room to lay the cabbage down. Brush the cabbage with more olive oil and sprinkle with more salt and pepper. It should be a single layer of food, and not too crowded, so it will brown well. 

    Roast for 20 minutes, then turn the food as well as you can and roast for another 15 minutes.  

    Serve hot with dressing and parsley for a garnish. 

 

What’s for supper? Vol. 364: Char who?

In haste! In haste! I am running out to buy a new (to me) cabinet and countertop from Facebook Marketplace. Where will it go? There are several reasonable possibilities, but I have my eye on this spot:

which is . . . fine. I JUST cleaned the floor a couple days ago, and it already looks like this again because of that huge gap, and there is an immobile piece of wood that makes it really hard to get pans in and out, and the open shelves mean everything is constantly filthy, and the whole thing wobbles, and SO ON. But it’s fine. 

The countertop itself is also kind of

. . .not the worst thing I have ever seen. HOWMEVER, I am pretty excited about the new piece! A cherry cabinet WITH DOORS and little sliding drawers on the shelves, and a marble countertop. Don’t tell me anything bad about marble. I cannot hear it right now. Tell me later. 

Okay, here’s what we ate this week!

SATURDAY
Turkey wraps, hot pretzels

Slightly weird combination of things that we either happened to have, or happened to be on sale: Turkey, salami, capicola, some kind of cheese, and lettuce. 

I guess that’s not actually that weird. I had mine with ranch dressing and it was pretty tasty. The wraps are allegedly spinach-flavored, but this was not discernible. 

SUNDAY
Jambalaya, corn bread

Kielbasa was on sale and I found a bag of shrimp in the freezer, and I thought there might be leftover chicken in the fridge. There turned out not to be, but I made the jambalaya anyway

Jump to Recipe

which is my own cobbled-together recipe, and is reasonably spicy and easy. I did start out with the “holy trinity” of onions, pepper, and celery, and here’s that with the kielbasa and shrimp added: 

Purty. 

I had a little corn meal, so I made a corn bread just following the recipe on the bag: 

Que bella luna!

Then I finished up the jambalaya and took a rather arty photo of it:

It was a little dry, but not bad. 

MONDAY
Bagel, egg, and cheese sandwiches with sausages, OJ

What’s not to like? 

and yes, American cheese is the correct cheese for this meal. 

TUESDAY
Oven fried chicken, mashed potatoes, terrible kale

Oven fried chicken delights again. I got the thighs and drumsticks soaking in milk, egg, and salt in the morning, and made a bunch of mashed potatoes and put them in the slow cooker to stay warm. Then I tried to figure out what the third thing would be. I settled on kale cooked in the manner of collard greens. 

This . . . should have worked. I sauteed up the garlic and onions and spices and added in the cider vinegar, and then started stuffing in the kale

and then I stirred in the broth and liquid smoke. Then my Instant Pot had a fit, and started exploding steam (I just about caca’d myself, let me tell you) and then started burning, so I had some doubts about how it would come out. I think it could have survived those things, but I made some kind of fatal error with measuring, and it tasted FOUL. Hard to believe, when it has such an exquisite appearance, I know:

but take my word for it, it was disgusting. It tasted like rotten greens soaked in penny juice, with gym socks. Bleh.  

However, the oven fried chicken turned out great. Did I put the recipe yet? Here it is:

Jump to Recipe

then seasoned the flour and dredged the soaked chicken in in. I put a pan in the oven with the oil and butter. I took a picture of this for some reason, so here’s that: 

and then you just lay the chicken down in the heated-up pan, and you have to turn it one time, but otherwise it just takes care of itself

Comes out really nice. Crisp skin, juicy meat. What’s not to like. 
The potatoes were good, too. I took this picture before I realized what I was in for, kale-wise:

Can’t win ’em all. 

WEDNESDAY
Chicken burgers, guacamole and chips

I had a bunch of avocados I had bought for the wraps, but they weren’t ripe, so I made some guacamole

Jump to Recipe

and picked up some tortilla chips.

Boop, dinner. 

THURSDAY
Cheater char siu . . . bowls? 

I don’t know what to call this. The plan was bibimbap, but I just had this hunk of pork without a specific recipe in mind, and Thursday instantly revealed itself to b a crazy-go-nuts day. So I threw the pork in the Instant Pot along with this easy sauce I invented

Jump to Recipe

and cooked it for I think 25 minutes. I also cut up some cucumbers, dished up some raw sugar snap peas, and quick-pickled some carrots. 
Here’s my recipe for quick-pickled vegetables

Jump to Recipe

but I was rushing too much to look it up, so I did a cup of white vinegar, a cup of water, and probably 1/4 cup white sugar, and it turned out fine. 

I won’t bore you with the details, but we had an insane afternoon (the low point was me yelling into the phone in the hospital lobby, “Well, they must have somebody else’s blood, then!” [they didn’t]), so I asked Damien to take the meat out of the IP and start some rice cooking; and when I got home, I sliced/shredded the meat and put it in a pan on the stove along with most of the sauce, and simmered and stirred it until the sauce thickened up and coated the meat

it took probably 25 minutes. Would have gotten thicker and stickier if I had kept going, but everyone was hungry! I fried up some eggs for anyone who wanted one (including the dog, because we’ve had some sharp words lately, and I had regrets).

For an insane day, it was a really good meal!

I don’t know what it was, exactly, but I’m not going to argue with a hot bowl of tasty things. 

FRIDAY
Pizza

Oh, and Corrie’s box turtle came! In the mail! He’s just a baby, and is about the size of a half dollar.

This is her early birthday present, and she was and is absolutely smitten.

His name is Captain Cheez Whiz. 

Here he is getting a tender and loving bath:

He’s surprisingly charming! He marches around intrepidly and is quite alert and bright-eyed, and when he gets tired, he just goes into his corner and buries himself. We all agreed that he may be onto something. 

Okay! That’s it! 

Print

bastardized jambalaya

completely inauthentic, just things that seem tasty to me

Ingredients

  • 2-3 tbsp cooking oil
  • 1 rope jambalaya, cut into bite-size pieces
  • 1 onion, diced
  • 2 bell peppers, diced
  • 5 stalks celery, diced
  • 5 cloves garlic, minced
  • salt and pepper
  • 2 tbsp chili powder
  • 2 tbsp oregano
  • 2 tbsp cajun seasoning
  • raw shrimp
  • 6 cups chicken broth
  • 5 cups raw brown or long grain rice
  • 10-oz can diced tomatoes with chilies

Instructions

  1. In a heavy pot, heat up the oil. Brown up the kielbasa. Add in the onions, celery, and green pepper and continue stirring and cooking over medium heat until the vegetables are somewhat soft.

  2. Add in the garlic and spices and cook a few minutes more. Add in the raw shrimp and stir.

  3. Pour in the chicken broth, rice, and tomatoes with any juice. Cover and simmer for 25 minutes or until rice is cooked.

 

5 from 1 vote
Print

White Lady From NH's Guacamole

Ingredients

  • 4 avocados
  • 1 medium tomato, diced
  • 1 medium jalapeno, minced
  • 1/2 cup cilantro, chopped roughly
  • 1 Tbsp minced garlic
  • 2 limes juiced
  • 1 tsp chili powder
  • salt and pepper
  • 1/2 red onion, diced

Instructions

  1. Peel avocados. Mash two and dice two. 

  2. Mix together with rest of ingredients and add seasonings.

  3. Cover tightly, as it becomes discolored quickly. 

Print

Oven-fried chicken

so much easier than pan frying, and you still get that crisp skin and juicy meat

Ingredients

  • chicken parts (wings, drumsticks, thighs)
  • milk (enough to cover the chicken at least halfway up)
  • eggs (two eggs per cup of milk)
  • flour
  • your choice of seasonings (I usually use salt, pepper, garlic powder, cumin, paprika, and chili powder)
  • oil and butter for cooking

Instructions

  1. At least three hours before you start to cook, make an egg and milk mixture and salt it heavily, using two eggs per cup of milk, so there's enough to soak the chicken at least halfway up. Beat the eggs, add the milk, stir in salt, and let the chicken soak in this. This helps to make the chicken moist and tender.

  2. About 40 minutes before dinner, turn the oven to 425, and put a pan with sides into the oven. I use a 15"x21" sheet pan and I put about a cup of oil and one or two sticks of butter. Let the pan and the butter and oil heat up.

  3. While it is heating up, put a lot of flour in a bowl and add all your seasonings. Use more than you think is reasonable! Take the chicken parts out of the milk mixture and roll them around in the flour until they are coated on all sides.

  4. Lay the floured chicken in the hot pan, skin side down. Let it cook for 25 minutes.

  5. Flip the chicken over and cook for another 20 minutes.

  6. Check for doneness and serve immediately. It's also great cold.

Print

Quick Chinese "Roast" Pork Strips

If you have a hankering for those intensely flavorful strips of sweet, sticky Chinese roast pork but you don't want to use the oven for some reason, this works well, and you can have it in about an hour and a half, start to finish. You will need to use a pressure cooker and then finish it on the stovetop.

Ingredients

  • 4+ lbs pork roast

For sauce:

  • 3/4 cup soy sauce
  • 1/4 cup oyster sauce
  • 1/4 cup hoisin sauce
  • 1/4 cup mirin
  • 3/4 cup honey
  • 1 tsp white pepper
  • 2 tsp Chinese five spice

Instructions

  1. Blend all sauce ingredients together. Put the pork in the Instant Pot, pour the sauce over it, close the lid, close the valve, and set to high pressure for 22 minutes.

  2. When pork is done, vent. Remove pork and cut into strips, saving the sauce.

  3. Put the pork in a large sauté pan with the sauce and heat on medium high, stirring frequently, for half an hour or more, until sauce reduces and becomes thick and glossy and coats the meat.

5 from 1 vote
Print

quick-pickled carrots and/or cucumbers for banh mi, bibimbap, ramen, tacos, etc.

An easy way to add tons of bright flavor and crunch to a meal. We pickle carrots and cucumbers most often, but you can also use radishes, red onions, daikon, or any firm vegetable. 

Ingredients

  • 6-7 medium carrots, peeled
  • 1 lb mini cucumbers (or 1 lg cucumber)

For the brine (make double if pickling both carrots and cukes)

  • 1 cup water
  • 1/2 cup rice vinegar (other vinegars will also work; you'll just get a slightly different flavor)
  • 1/2 cup sugar
  • 1 Tbsp kosher salt

Instructions

  1. Mix brine ingredients together until salt and sugar are dissolved. 

  2. Slice or julienne the vegetables. The thinner they are, the more flavor they pick up, but the more quickly they will go soft, so decide how soon you are going to eat them and cut accordingly!

    Add them to the brine so they are submerged.

  3. Cover and let sit for a few hours or overnight or longer. Refrigerate if you're going to leave them overnight or longer.

What’s for supper? Vol. 359: Angel eyes

Happy Friday! We just about made it through the first week of 2024. Hey, I have a great idea! Let’s eat. 

SATURDAY
Chicken burgers, chips

Frozen chicken burgers reporting for duty. 

SUNDAY
DIY sushi, steamed pork dumplings, red bean and Nutella taiyaki

New year’s eve, a.k.a. a reason to eat sushi and dumplings! In the morning, I made about fifty pork dumplings using this recipe. You’re supposed to salt and then drain the extra moisture out of the shredded Napa cabbage, but I flaked out and forgot, and just shredded the cabbage and dumped it in. 

I had some consternation, but I didn’t have any more pork, so I just went ahead and made the dumplings, using my smallest dumpling press.

Zip zap zop! Fifty dumplings. 

Later in the day, I started prepping the sushi ingredients. I got ahi tuna and Damien found some lovely salmon, and we also had pre-cooked little shrimpies, some fake crab (I also dug up an old can of real crab, but it looked horribly mushy, so I tossed it), cucumber spears, mango, avocado, radishes, carrot matchsticks, pickled ginger, and then just all the bottled Asian things I could find, plus sesame seeds, panko breadcrumbs, and red and black caviar, and a nice big package of nori sheets. And crunchy noodles.

I made some nice short-grain rice in the Instant Pot and then folded in the seasoning sauce

Jump to Recipe

with the help of some avid fanners armed with paper plates.

Truth be told, I didn’t come up with any amazing combinations, and my rolling and cutting skills were not at their peak. Luckily, even boring sushi is delicious. 

I think this one was tuna, radishes, and mango with red caviar and some kind of spicy mayo on top. 

I also bought some calamari rings, which I read somewhere you can use to make sushi inside of (I can’t think of a better way of saying that), but I forgot about it until the last minute, so I just boiled them and then doused them with seasoned rice vinegar. This is not the ideal preparation, but I did take a stab at making a calamari-ring sushi by cramming some rice and salmon inside, and sprinkling black caviar on top

and it tasted exactly like what it was! What do you know about that. 

I got to use my new thrift store bamboo steamer for the first time. I now have two double-decker steamers, which means I can make fifty little dumplings in just two batches. I mean eight batches, but in just two . . . installments. 

I love these dumplings. I don’t even use a dipping sauce; they’re so tasty and lovely on their own. 

There was absolutely no problem with the non-drained cabbage. The dumplings held together fine, and the filling was not drippy or anything. I honestly didn’t notice any difference, so I’ll probably just skip that step in the future. 

I ended up with some extra filling, which I froze, and will probably make into fried meatballs at some point, which I have done before. 

Poorhaps I will put them in soup.

Then Benny made a bunch of taiyaki with her new taiyaki iron. It has a simple recipe that came with the machine — basically waffle batter, but it uses cake flour and additional corn starch, which I believe makes them more tender. (We made cake flour by subtracting a tablespoon from a cup of flour and adding a tablespoon of corn starch.)  They are fluffy inside and have a pleasantly thin, crisp outside.

She made some with Nutella and some with red bean baste, which I ADORE

In conclusion, this is the logo on the can of red bean paste:

Indeed. 

Then we watched A Night At the Opera and at midnight Damien fired off a $5 confetti blaster I got at Walmart, and that . . . was the end of 2023. Whew.

MONDAY
Calzoni, “Angel” cake 

Monday was Sophia’s birthday. She requested olive and pepperoni calzoni, which is nice and easy.

Jump to Recipe

I label them with a little piece of what’s inside, which is inelegant but effective. 

I asked her what she wanted for a cake, and she said a strawberry box mix cake with lemon cream cheese frosting. Decorated how? She said surprise her with something cool and silly, and I could ask Lucy and Irene for ideas. 

Okay. Now, I don’t know if you have ever had three teenage girls at the same time, but if you do, you will know that EVERYTHING’S A TRAP, especially for moms. All you can do is do your best, and remember that you are a human being with dignity, no matter what they say about you. 

So anyway, Lucy and Irene agreed that Sophia would want Angel from Buffy doing that Angel pose with his hands. I can’t find a picture of David Boreanaz doing it, but it’s like this:
 
 
and this has become part of some kind of running joke that I don’t fully  understand. 
 
Perfect. I told Damien my plan, and HE said he heard Lucy, Sophia and Irene discussing how the one thing she DIDN’T want was Angel.
 
So I went back to the girls and said that I had further intel, and needed clarification. They said they were now unsure, and maybe she would like it, and maybe she would hate it. So then I was telling Elijah about this whole situation, and Corrie said SHE was in the room when they were discussing it.
 
Corrie said, “They were doing one of their ‘what-if’ scenarios, and the scenario was if Sophia said she didn’t want a thing, and she said surprise me with anything but that thing, and then someone did surprise her with that.”
 
See what I mean about traps? Somebody was clearly setting somebody up, but I didn’t know who. So I made a strawberry box mix cake, and I made some lemon cream cheese frosting, and I made an Angel cake. More or less. 
 
It even had the right number of candles! And it . . . sort of looked like Angel, kind of. 
 
 
Maybe more like Peter Lorre crossed with the Fonz, but what are you gonna do. The dude is basically shoulders, hair, and eyebrows, but mostly eyebrows, and it’s really important to get them right. 
 
I . . . did not get them right.
 
 

Frosting is an unforgiving medium! Next time I’ll just do this:

 
 
 
But I did do the hands thing:
 
 
Which I also did not nail. But it made her laugh!
And as you may have noticed in the above picture, I had another trick up my sleeve. After we established that it was sort of unclear to me whether Sophia actually wanted an Angel cake or not, I whipped out a little addition I had made of melty candy and toothpicks, and added it to the cake:
 
 

See? Ha! Angel cake, OR NOT. Your choice! Take that! I outwitted them all. And that’s what birthdays are all about. 

 

TUESDAY
Chicken caesar salad

After all the Christmas and New Year’s food and whatnot, it felt like high time to have a salad. But not without some dressing! I made this caesar salad dressing,

Jump to Recipe

but without anchovies, because we didn’t have any anchovies. Still very rich and kicky

and incidentally about the same color as my dining room walls. 

I roasted some boneless, skinless chicken with oil, salt, pepper, garlic powder, and oregano, and served it over romaine lettuce with shaved parmesan cheese and homemade croutons. 

A very fine meal. 

That night, I prepped a giant pork shoulder for tomorrow’s meal . . . 

WEDNESDAY
Bo ssam, rice, raw broccoli, pineapple 

Bo ssam! Everybody loves bo ssam. I have whittled the recipe down to the very basics, which means dry brining a fatty pork shoulder in a cup of salt and and a cup of sugar the night before, wrapping it up in plastic wrap; and then just unwrapping it and chunking it in the oven low and slow (a 300. oven) for about six hours on a pan you’ve covered with a few layers of tin foil; and then right before dinner, you spread a paste made of seven tablespoons of brown sugar,  sea salt, and two teaspoons of cider vinegar on top

crank the oven up to 500 and put the pork back in for ten minutes or so until it has a lovely glaze.

And that’s it. It has a wonderful, caramelized crust on top and the meat inside is outandingly juicy and tender.

Bo ssam is supposed to be eaten with lettuce wraps, but I forgot to buy lettuce. Somehow we forged ahead. This is such a great meal because you don’t even have to cut it up. You just give everybody a fork and let them go to town. 

I made a big pot of rice, cut up some raw broccoli, and cut up a pineapple, and that was that. 

Live forever, bo ssam. 

THURSDAY
Old Bay drumsticks, baked potatoes, mashed squash, coleslaw 

Thursday I knew we were going to go out in the evening (nothing amazing, just a family faith formation meeting), so I oven roasted the drumsticks with a bunch of melted butter and Old Bay seasoning, and then served them cold

along with big hot baked potatoes. I very rarely serve baked potatoes, mainly so it will seem like a treat when I do. 

There was a cabbage in the house (which someone mistakenly bought thinking it was lettuce for the bo ssam, oops), so I made a quick coleslaw with leftover matchstick carrots from the sushi and a dressing of mayo, cider vinegar, and pepper

and, feeling like an absolute homesteader, I took out of the freezer the cubed butternut squash cubed I had prepped a few weeks ago. I usually make mashed squash by cooking it in the Instant Pot

Jump to Recipe

but the trivet has gone missing, and there’s no good substitute if the squash is already cubed! So I roasted it with a little baking soda and kosher salt, and then mashed it up with butter, cinnamon, and a little cayenne pepper. I also usually add brown sugar or honey, but decided to see how it was without it, and it was great!

Definitely sweet enough on its own. So now I know! Nobody noticed the difference. 

FRIDAY
??

I wrote “scrambled eggs and biscuits” on the menu board, which is a little weird. I guess I can make biscuits,

Jump to Recipe

but Damien and I are going to adoration and then First Friday Mass, so maybe we’ll just ditch the kids and get a pizza. I did one of those “see if you have money in various places you forgot about!” things, and I got a check from the state for $6.42, so I feel like throwing money around. And that’s my story. 

5 from 1 vote
Print

Sushi rice

I use my Instant Pot to get well-cooked rice, and I enlist a second person to help me with the second part. If you have a small child with a fan, that's ideal.

Ingredients

  • 6 cups raw sushi rice
  • 1 cup rice vinegar
  • 1/2 cup sugar
  • 1 Tbsp salt

Instructions

  1. Rinse the rice thoroughly and cook it.

  2. In a saucepan, combine the rice vinegar, sugar, and salt, and cook, stirring, until the sugar is dissolved.

  3. Put the rice in a large bowl. Slowly pour the vinegar mixture over it while using a wooden spoon or paddle to fold or divide up the cooked rice to distribute the vinegar mixture throughout. You don't want the rice to get gummy or too sticky, so keep it moving, but be careful not to mash it. I enlist a child to stand there fanning it to dry it out as I incorporate the vinegar. Cover the rice until you're ready to use it.

 

 

5 from 1 vote
Print

Calzones

This is the basic recipe for cheese calzones. You can add whatever you'd like, just like with pizza. Warm up some marinara sauce and serve it on the side for dipping. 

Servings 12 calzones

Ingredients

  • 3 balls pizza dough
  • 32 oz ricotta
  • 3-4 cups shredded mozzarella
  • 1 cup parmesan
  • 1 Tbsp garlic powder
  • 2 tsp oregano
  • 1 tsp salt
  • 1-2 egg yolks for brushing on top
  • any extra fillings you like: pepperoni, olives, sausage, basil, etc.

Instructions

  1. Preheat oven to 400. 

  2. Mix together filling ingredients. 

  3. Cut each ball of dough into fourths. Roll each piece into a circle about the size of a dinner plate. 

  4. Put a 1/2 cup or so of filling into the middle of each circle of dough circle. (You can add other things in at this point - pepperoni, olives, etc. - if you haven't already added them to the filling) Fold the dough circle in half and pinch the edges together tightly to make a wedge-shaped calzone. 

  5. Press lightly on the calzone to squeeze the cheese down to the ends. 

  6. Mix the egg yolks up with a little water and brush the egg wash over the top of the calzones. 

  7. Grease and flour a large pan (or use corn meal or bread crumbs instead of flour). Lay the calzones on the pan, leaving some room for them to expand a bit. 

  8. Bake about 18 minutes, until the tops are golden brown. Serve with hot marinara sauce for dipping.  

 

Print

caesar salad dressing

Ingredients

  • 1 cup vegetable oil
  • 6 cloves garlic, minced
  • 12 anchovy fillets, chopped
  • 1 Tbsp kosher salt
  • 1/2 cup fresh lemon juice (about two large lemons' worth)
  • 1 Tbsp mustard
  • 4 raw egg yolks, beaten
  • 3/4 cup finely grated parmesan

Instructions

  1. Just mix it all together, you coward.

Print

Instant Pot Mashed Acorn Squash

Ingredients

  • 1 acorn quashes
  • 1/4 tsp baking soda
  • 1 tsp kosher salt
  • 2 Tbsp butter
  • 2 Tbsp brown sugar
  • 1/2 tsp nutmeg

Instructions

  1. Cut the acorn squashes in half. Sprinkle the baking soda and salt on the cut surfaces.

  2. Put 1/2 a cup of water in the Instant Pot, fit the rack in it, and stack the squash on top. Close the lid, close the valve, and cook on high pressure for 24 minutes. Do quick release.

  3. When squash is cool enough to handle, scoop it out into a bowl, mash it, and add the rest of the ingredients.

 

Print

moron biscuits

Because I've been trying all my life to make nice biscuits and I was too much of a moron, until I discovered this recipe. It has egg and cream of tartar, which is weird, but they come out great every time. Flaky little crust, lovely, lofty insides, rich, buttery taste.

Ingredients

  • 6 cups flour
  • 6 Tbsp sugar
  • 1 tsp salt
  • 2 Tbsp + 2 tsp baking powder
  • 1 tsp cream of tartar
  • 1-1/2 cups (3 sticks) butter, chilled
  • 2 eggs
  • 2 cups milk

Instructions

  1. Preheat oven to 450.

  2. In a bowl, combine the flour, sugar, salt, baking powder, and cream of tartar.

  3. Grate the chilled butter with a box grater into the dry ingredients.

  4. Stir in the milk and egg and mix until just combined. Don't overwork it. It's fine to see little bits of butter.

  5. On a floured surface, knead the dough 10-15 times. If it's very sticky, add a little flour.

  6. With your hands, press the dough out until it's about an inch thick. Cut biscuits. Depending on the size, you can probably get 20 medium-sized biscuits with this recipe.

  7. Grease a pan and bake for 10-15 minutes or until tops are golden brown.

What’s for supper? Vol. 351: In which I finally get my head examined

Happy Friday! Gevalt, what a week. Today, in just a little bit, I am going to a REAL NEUROLOGIST. I am very excited. And we had a busy little week, full of candy and screaming! Here’s what we ate this week: 

SATURDAY
Tacos for kids, Indian food for adults

Saturday was the last installment in our rolling 26th anniversary celebration. Damien and I took the kayaks out on the Ashuelot River down by one of the covered bridges. We paddled upstream as far as we could until an uprooted tree blocked the way, and then we floated gently back down again among the yellow leaves.

We took a little detour into — I don’t know what you’d call it, the equivalent of a cul-de-sac for a river. It was SO QUIET in there, and the buggies were jumping around on top of the water because no one would bother them, and a giant blue heron lifted off and flapped away. By the time we got back where we started, it was getting chilly and a little dark, and it really was time to go, but we didn’t want to leave quite yet, so we paddled under the covered bridge. I howled a little bit, because of the acoustics, and then as soon as we popped out the other side, I SAW AN EAGLE. I’ve never seen one before. Absolutely unmistakable. What a wonderful trip. 

 

We stopped off home to change out of our damp clothes, and make sure the kids tore themselves away from that new Mario whatnot to get some tacos started, and we went to Royal Spice in Troy. We got an appetizer of assorted vegetable thingies, and then Damien got lamb saag and I got lamb biryani. Very, very fine. 

I also had a laugh because the waitress (who was very nice) asked us if we wanted “Naan? Nyaaaayn? Bread?” We had all three, thank you very much. Also papadum. 

SUNDAY
Grilled ham and cheese, tomato bacon bisque

Sunday the plan was grilled ham and cheese, but it was so gray and drizzly, and there was this stray pound of bacon in the fridge, so I got the idea of tomato bisque in my head, and couldn’t get it out even after I looked up the recipe and discovered I was missing, like, five ingredients. 

Jump to Recipe

Not that it’s a complicated recipe, but it does have more than bacon and a can of tomatoes in it. But I realized if I had to run to the store, that would be an excuse to go pick up Clara and bring her to the house for pumpkin carving. So that was nice. 

And dinner was very nice indeed! Perfect for a chilly, rainy day. 

I also realized it really was getting cold, and this was a trend that wasn’t likely to reverse itself soon, so if I was gonna pick some mint for the winter, then today was probably the day. So that’s what I did. 

I still haven’t fixed my food processor, so I made do with the Ninja blender, and blended it up as best I could with a little olive oil. My best wasn’t very good, and I lost a little enthusiasm for the project at this point, and then squunched the kind of uneven results into an ice cube tray, 

and lost at least another 20% of enthusiasm when I saw what I had done. I dunno. I just wrapped it up and chucked it in the freezer, and next time I want some mint for a marinade or something, let’s see if I remember it’s in there. 

I also have these ghost peppers in my garden. I don’t know what to do with them. 

Why did I grow them? I don’t know. 

I spent the rest of the evening putting the next-to-last last touches on the Halloween costumes. And I remembered to take the pizza dough out of the freezer!

MONDAY
Under-over pizza

My pride at remembering to defrost the pizza evaporated when I realized I had forgotten that the oven was still broken. So I did what any red-blooded American would do (?): I broiled the pizzas until the top was bubbly, and then put them on the stovetop, carefully rotating them over the hot burner, in an attempt to firm up the underside of the crust. 

It . . . didn’t completely not work. 

Good effort, edible pizza. And anyway, we had Halloween costumes to finish.

TUESDAY
Hot dogs, popcorn

Tuesday was, of course, Halloween, so we had our traditional quickie meal, at a table graciously decorated appropriately for the day:

and then we were off trick or treating! Here’s some photos from the evening: 

 

A successful night, and boy am I old and tired. Got home, lit the jack-o’- lanterns just to see them lit (nobody comes to our house because we don’t have sidewalks), and put on Army of Darkness, which I slept through. 

I had just snuggled in under the covers of my bed when I suddenly remembered I was planning bo ssam the next day. And that means getting the meat going the night before. SO I DID.  Hero! I’m a dinner hero. 

WEDNESDAY
Bo ssam, rice, kiwi

Wednesday was All Saint’s Day and we let the kids stay home from school because, not because of the saints at all, we were just tired. So tired! And there was a real hard frost. The nerve.  We made it to the noon Mass with just a little screaming.

Wednesday I did remember the oven situations and was prepared to make the bo ssam in the Instant Pot and finish it up under the broiler, but Damien, who is the other hero around here, fixed the oven in the morning. I was so excited about it being fixed that I put the pork in right away, so it was done cooking at like 4 PM. So then I moved it to the slow cooker (not the Instant Pot, because I needed that to make rice) so it would stay warm but not dry out, and then back to the oven about ten minutes before supper with the little finishing glaze of brown sugar, sea salt, and cider vinegar that gives it that opulent caramelized crust. I use the My Korean Kitchen recipe, but I just do the salt and pepper overnight part, and then the brown sugar glaze part at the end. Very basic and easy, big return. 

Everybody likes bo ssam! We had lettuce to wrap up the rice and shreds of meat it, and I added some sweet chili sauce to mine, which was tasty. 

I also cut up a bunch of kiwis because I like to have something cool and juicy with this meal, because the meat is so outrageously salty. 

 

A very fine meal. 

THURSDAY
Shakshuka (eggs in purgatory), soul cakes, pomegranates, pumpkin seeds

Thursday was All Soul’s Day and I must have my little joke and serve eggs in purgatory, which is basically shakshuka, and soul cakes. 

In the morning, I dropped off all the kids and spotted a ton of free fencing on the side of the road, but got a text from Moe that his battery was dead. So I started stuffing fencing into the car as fast as I could, sincerely wishing I had remembered to take the Dalek out of the back. A crusty old Yankee stopped to help, and we fit all but two rolls of fencing. I explained that I have a little duck problem , and that’s my story. He understood. The Dalek goes in front. I drive into town, locate Moe’s car, annnd discover my jumper cables are missing a clamp. So we decide to drive to Harbor Freight, but first we have to put the Dalek into Moe’s car so there’s room in my car for Moe.
 
I can’t just go into the store myself because I am wearing bright pink pajamas.
 
So he buys the cables, I Google instructions, we fearfully hook it up, wait five minutes, and it works! Moe goes off, I go home with the alarm
going off the whole time because the back door is slightly open, and unload the fence, which I’m 80% sure is terrible fence and useless, and all is well. I may need a tetanus shot from getting poked with fence wires. I forgot the Dalek.
 
I sat there for a few minutes on the couch trying to figure out if I was an idiot or not. Then I just had some coffee and wrote two essays and made some dough. 
 
Here’s the recipe:
Jump to Recipe
 

made the shakshuka sauce and moved it into the slow cooker

(here’s the recipe:)

Jump to Recipe

and prepped a bunch of pumpkin seeds, and then it was time to go again, and I had to stop at Walmart, and then I went to the school, and GUESS WHAT? 

There was still some free fence on the side of the road! And there was no Dalek in my car anymore, due to me having forgotten. So this time, there was plenty of room. Sort of. 

So then we got home, and the kids cut out the soul cakes. This year we did skulls, ghosts, and angels. There’s some silly little theological allegory there but we’ll just skip it

I added some detail with this weird dried fruit I had in the cabinet, that I got on clearance at the International Market a while back, and then I sifted some powdered sugar over them when they came out of the oven. 

The fruit is called Tutti Frutti Mix, which implies in not one but two ways that there are two or three kinds of fruit in there. Right? “Tutti” and “Mix,” not to mention that “Frutti” is surely plural. 

It turns out it’s just papaya! 

It tasted fine, and the texture was pleasant. I was expecting a kind of gummy consistency, like those red and green cherries that go in one of those yucky fruitcakes, but it was chewy with a little edge, almost nutty. So there you go. I have a lot more of it (IT WAS ON SALE).

So first I made the pumpkin seeds

and I remembered to save a few dozen out to dry, rather than roasting them, so we can plant some nice big pumpkins in the spring. (I just tossed them with olive oil and sprinkled them with kosher salt and spread them in two shallow pans in a 350 oven, stirring them up every twenty minutes or so, for maybe forty minutes or an hour.)

When those were done, I baked the soul cakes, and when those were almost done, I started poaching the eggs in the shakshuka sauce

You’re supposed to have parmesan or feta, and parsley, for the top; but I didn’t have either. It was a nice sauce, though, with plenty of vegetables, and rather spicy. 

I cut up the pomegranates I’d been withholding all week

and we had ourselves a weird little meal for All Soul’s Day

And that’s my story!

FRIDAY
Shrimp lo mein

If I make it home alive. 

Print

Tomato bisque with bacon

Calories 6 kcal

Ingredients

  • 1 lb bacon (peppered bacon is good)
  • 1 medium onion, diced
  • 5 cloves garlic, minced
  • 56 oz can of whole tomatoes
  • 2 bay leaves
  • 46 oz tomato juice
  • 8 oz cream cheese
  • 2 sprigs fresh rosemary
  • salt and pepper
  • crispy fried onions (optional garnish)

Instructions

  1. Fry the bacon until crisp. Remove from pan, chop it up, and drain out all but a a few teaspoons of grease.

  2. Add the diced onion and minced garlic to the grease and sauté until soft.

  3. Add tomatoes (including juices), bay leaves, rosemary, and tomato juice, and simmer for 20 minutes. Save some rosemary for a garnish if you like.

  4. With a slotted spoon, fish out the bay leaf, the tomatoes, and most of the rosemary, leaving some rosemary leaves in. Discard most of the rosemary and bay leaf. Put the rest of the rosemary and the tomatoes in a food processor with the 8 oz of cream cheese until it's as smooth as you want it.

  5. Return pureed tomato mixture to pot. Salt and pepper to taste.

  6. Heat through. Add chopped bacon right before serving, or add to individual servings; and top with crispy fried onions if you like. Garnish with more rosemary if you're a fancy man. 

 

Print

Soul cakes

Servings 18 flat cakes the size of large biscuits

Ingredients

  • 1 cup butter, chilled
  • 3-3/4 cup sifted flour
  • 1 cup white sugar
  • 1/4 tsp nutmeg
  • 1 tsp cinnamon
  • 1 tsp ginger
  • 1 tsp allspice (can sub cloves)
  • 2 eggs
  • 2 tsp cider vinegar (can sub white vinegar)
  • 4-6 Tbsp milk
  • powdered sugar to sprinkle on top

optional:

  • raisins, currants, nuts, candied citrus peels, etc.

Instructions

  1. Preheat the oven to 350

  2. Put the flour in a large bowl. Grate the chilled butter on a vegetable grater and incorporate it lightly into the flour.

  3. Stir in the sugar and spices until evenly distributed.

  4. In a smaller bowl, beat together the eggs, vinegar and milk. Stir this into the flour mixture until it forms a stiff dough.

  5. Knead for several minutes until smooth and roll out to 1/4 thick.

  6. Grease a baking pan. Cut the dough into rounds (or other shapes if you like) and lay them on the pan, leaving a bit of room in between (they puff up a bit, but not a lot). If you're adding raisins or other toppings, poke them into the top of the cakes, in a cross shape if you like. Prick cakes with fork.

  7. Bake for 20-25 minutes until very lightly browned on top.

  8. Sprinkle with powdered sugar while they are warm

 

Print

Eggs in purgatory

Ingredients

  • 1 lb spicy loose Italian sausage
  • 30 oz diced tomatoes
  • 5 cloves garlic, minced
  • 1/2 tsp red pepper flakes
  • 8 eggs
  • parmesan cheese

optional:

  • 1 thinly sliced onion
  • 2 thinly sliced bell peppers
  • dash chili oil
  • 3 Tbsp tomato paste, if you like it firmer
  • coarsely chopped parsley for garnish

Instructions

  1. In a wide, shallow pan, brown up the sausage and garlic (and pepper flakes if using).

  2. If you're using onions or peppers, add them and cook until slightly soft.

  3. Add the diced tomatoes with juice. Cover and let it simmer for at least 30 minutes. Add the tomato paste if you want it firmer.

  4. Make eight shallow indentations in the sauce and carefully break an egg into each one.

  5. Cover the pan loosely and let it poach for six or seven minutes, until the egg whites are cooked and the yolks are as solid as you want them to be.

  6. Sprinkle with parmesan cheese toward the end, and serve immediately in scoops or wedges. Garnish with parsley if you like.

 

Print

basic lo mein

Ingredients

for the sauce

  • 1 cup soy sauce
  • 5 tsp sesame oil
  • 5 tsp sugar

for the rest

  • 32 oz uncooked noodles
  • sesame oil for cooking
  • add-ins (vegetables sliced thin or chopped small, shrimp, chicken, etc.)
  • 2/3 cup rice vinegar (or mirin, which will make it sweeter)

Instructions

  1. Mix together the sauce ingredients and set aside.

  2. Boil the noodles until slightly underdone. Drain and set aside.

  3. Heat up a pan, add some sesame oil for cooking, and quickly cook your vegetables or whatever add-ins you have chosen.

  4. Add the mirin to the pan and deglaze it.

  5. Add the cooked noodles in, and stir to combine. Add the sauce and stir to combine.

What’s for supper? Vol. 337: So bbomb

Happy Friday! I genuinely thought it was Saturday, and went around this morning talking about how it was the weekend, and nobody corrected me, but apparently it is Friday. So here is what we ate this week: 

SATURDAY
Italian sandwiches, chips, and OPERA NITE

Saturday (actual Saturday) of course I went shopping, so we had a quick, easy meal of sandwiches and chips, and then we had our long-anticipated annual OPERA NITE, which requires elaborate snacks at intermission. 

We watched Tosca, which I will review next week. It turns out I was the only one in the room who knew how it was going to end! 

Right before bed, I started some pork brining for tomorrow’s bo ssam. I guess “brining” is the word? You mix a cup of sugar and a cup of salt and slather it all over the meat, then cocoon it up in plastic wrap and leave it overnight. And that is what I did. 

SUNDAY
Bo ssam, rice, kiwi, chopped kale salad

Sunday after Mass, we went to a wonderful spot called Trap Falls in Ashby, MA. It was just a lovely as I remembered it, and we had a beautiful afternoon wallowing around and clambering up and down and in and out of the falls.

More pics (kind of a lot more pics) here:

Then we stopped at Kimball Farms, quickly took out a second mortgage, and got ice cream. Very good ice cream! I had peppermint stick.

Before we left, I had started the bo ssam cooking, so when we got home, all I had to do was start some rice cooking in the instant pot, cut up some kiwis, and tear open a few bags of chopped salad, and then slather a little sauce onto the pork and finish it off

and we had an excellent meal. (I just do the bare bones of the recipe at My Korean Kitchen, although the sauce and sides she includes are also very good.)

The chopped salad was I think kale, red cabbage, sunflower seeds, and dried cranberries, or something along those lines. I squirted a little Polynesian sweet hot sauce on my plate, but I didn’t really need it. That bo ssam is *ahem* so bbomb. 

MONDAY
Chicken strawberry salad

Monday I can barely remember. I guess I roasted some chicken breasts and toasted some almonds and sliced up some strawberries and crumbled some feta cheese, and served it on mixed greens.

It seems like we just had this meal, but I guess that’s no reason we can’t have had it again. The strawberries are very sweet and juicy this year, so we’ve got that going for us. 

Cute Pinterest-y Bananagrams background courtesy of my unwillingness to clear the table. 

TUESDAY
Green masala goat curry, samosas, rice, pork dumplings

They started selling goat meat at the International Market, so I was more or less compelled to make this curry. I used goat instead of mutton and black cardamom instead of green, and it called for “green chilies,” which is a little ambiguous, so I just threw in a big jalapeño; but otherwise I pretty much followed the recipe exactly (I used my Instant Pot and pressed the “meat/stew” button for the cooking part), and it was magnificent. (If you’re not aware, when a recipe says “nos” it means “numbers,” as in “that many,” so “cashews 8 nos” just means 8 cashews.)

You make a paste with a ton of herbs (cilantro and mint) and spices and a few cashews that you grind into a paste, then add turmeric and yogurt and that’s your marinade.

I let the meat sit with that for a few hours while I was driving around doing this and that. 

Then you wake up some cinnamon, bay leaves, black cardamom, and cloves in hot oil

and then brown some red onions in there,

then brown the marinated meat in the spicy oil and onions, add a little water, and then you pressure cook it. And that’s it! Here it is:

Tender like you wouldn’t believe, and this dish goes right straight down the middle of my favorite kinds of Indian food. Spicy enough to keep you on your toes but cause no pain, and just green and fresh and glittering with flavors. 

The goat was quite expensive, so I only got a little bit, and filled out the meal with some frozen vegetable samosas with tamarind sauce from Aldi, which were very good. A little spicy and nicely crisp on the outside. 

The dumplings, I made in my pretty little bamboo steamer.

They didn’t really go with the rest of the food, but some people don’t like Indian food at all, but they do like dumplings. 

Definitely gonna make this curry again. I loved the goat, and I even like the neat little bones. I find little goaty bones pretty entertaining. But it was sad to have a small portion of something so delicious. And that’s why I’m fat! Whatcha gonna do. Oh but anyway, I was going to say I’ll just have to buy some kind of cheaper meat and make a larger amount of this same curry again, because goat is great, but that green sauce was the real star. So good, and it took no real skill to put together, just a bunch of bashing with the mortar and pestle, and then the Instant Pot does the rest. 

WEDNESDAY
Burgers and fries

Wednesday I drove over to Portsmouth to do a really neat interview that you guys are going to like very much! When I was done, I thought, “I’m not going to drive two hours to the seacoast and go home again without seeing the ocean.” So I figured, well, I’m on a hill, I’ll just drive downhill until I see water. This never works, but I always think it will. I didn’t work this time, either, and before I knew it I was on a four-lane highway with, like, Rite Aids on both sides. Clearly not any kind of historic seaport situation. So I asked my phone what to do, and it said I was 8 minutes away from Rye Beach. So I went there, and it turned out to be just a big dirty parking lot where people were waiting to get on board a whale watch, and you had to pay to park there. 

So I was just kind of sitting in my car staring at the guy in the shack with my mouth hanging open, and he says, “What’s your plan?” So I said, “I, I’m just here for work, I don’t come to the ocean a lot, is there a way, do you think, is there a place, could I just kind of sit here for a few minutes and, you know, ahhh, look at the ocean?” So he just kind of sighed and said, “Five minutes, next to that trailah” and pointed. So I went and parked next to the trailah, I got out of the car, I looked at the ocean for five minutes, I took a picture, and then I left. 

I was going to pass this off as one of those “When you get to be my age, you just don’t care what people think and you just go for what you want!” but it wasn’t that, exactly. Anyway, I saw the ocean.  

Anyway, Damien made burgers.

And very good and juicy they were. 

THURSDAY
Sandwiches of darkness

Thursday we had a big giant sudden thunderstorm, and we lost power for several hours right before dinner, so I took the kids out and we got a bunch of sandwiches and stuff at Walmart. Last time we lost power, it didn’t come on again for three days, so I also bought a game called Happy Salmon; but as soon as we got home, the power came back on, so we just watched Frasier. Anyone know this game? It looks promising, and you never know, maybe I’ll have the willpower to turn off the TV at some point this weekend. 

FRIDAY
Pizza, TMNT cake

Today is Lucy’s birthday celebration, and I’m going to make a TMNT cake. I baked the cake last night using this coconut cake recipe from Sally’s Baking Addiction, and it came out very tender and mild. 

We have discovered that many theaters in the area will let you rent out the entire place for two hours, and play a movie that you bring, for about the amount of money I usually spent on throwing a party with decorations and games and whatnot, so that’s what we’ve been doing for older kids. Worth checking out, if you’re having a hard time figuring out how to do birthdays for teenagers! I think they are watching Renfield, which I understand is absolute disgusting. Listen, I just bake the cakes. 

Speaking of which, I guess I need to decorate a cake! I have been instructed that the 80’s TMNT cartoon turtles are the definitive ones, so that’s good to know. Hey, did I ever do a post about Corrie’s under the sea cake with the gelatin water and the fish and seaweed suspended in it? That was a very cool cake. I can’t remember if I ever got around to show it or not. 

Oh, also, hey, look at this:

Vol. 242 on Feb of 2021, and then Vol. 242 on March of 2023. If that don’t beat all. 

 

What’s for supper? Vol. 329: Muffled sounds of gorilla violence

Hey, sorry about the radio silence. It’s been a rather purgatorial week. Both cars broke down unexpectedly and RATHER EXTHPENTHIVELY, the washing machine and pool repairs are ongoing, plus there’s some kind of mystery medical baloney shit going on, and this morning the cat died. We don’t exactly know what happened — likely he tangled with a bigger animal. Poor guy. He was terrible but beloved, and did not die alone. Here he is on Monday, doing what he loved best:

Rest in peace, Kyat. And may we all merit a day that is all chicken and scritches.

NEVERTHELESS, people still needed to eat every day, so we kept on chooglin’. Here’s what we had:

SATURDAY
I don’t even know. Aldi pizza?

SUNDAY
Vermonter sandwiches, raw broccoli

Vermonter sandwiches are ciabatta rolls or sourdough toast, thick slices of roast chicken or turkey, thick slices of sharp cheddar cheese, bacon, Granny smith apples, and honey mustard dressing.

I forgot to buy apples, though, and got cheap with the bacon, and the sandwiches were decidedly subpar. Very sad. 

MONDAY
Smoked chicken thighs, chips

Damien made these with his lovely spicey-sweet sugar rub.

Jump to Recipe

Delicious. The meat was juicy and the sugar caramelized on the spicy skin. Just great. 

TUESDAY
Mexican beef bowls

A tasty treat, which I made because beef was kinda sorta on sale and I just felt like splurging. I cut up a roast and marinated it in the morning

Jump to Recipe

and pan fried it in the evening,

and made a big pot of rice, and served it with cilantro, sautéed sweet peppers, shredded cheese, sour cream, corn chips, and some very fine black beans. 

I was very happy with the beans. I still had quite a bit of kale leftover from something or other, so I chopped up several handfuls of that and added it into the pot when I was cooking up the onions, and, yes ma’am, I’ll be doing it this way from now on. 

It just added a little extra layer of smoky flavor and texture and was not overpoweringly vegetablly at all. I’m turning into a kale enthusiast right before your eyes! Me and the ducks.

Here’s another picture, because I have two, and it was yummy enough to deserve two pictures.  

And aren’t we all. 

WEDNESDAY
Spaghetti with Marcella Hazan’s sauce

Requested by the kids, made by Damien. Always quick and delicious, with a very few ingredients

Jump to Recipe

but maximum savory . . .  ness. We leave the onions in, because we like onions. 

It’s been a little chilly and rainy, and nobody minded having a hot steaming bowl of pasta for dinner, May or no May. 

THURSDAY
Gochujang pork chops, sugar snap peas, fresh pineapple, hot pretzels

I made a recipe and a half of the sauce for gochujang bulgoki,

Jump to Recipe

and used most of the sauce for marinating, and set aside the extra half batch for brushing on while it was grilling. Damien made these on the grill outside, on his Interchangeable Cinderblock Meat Altar Situation. 

Served with fresh pineapple and raw sugar snap peas and some hot pretzels that were cluttering up the freezer. 

Slightly weird meal but it hit the spot. Sophia can now sound out enough Korean characters that she could read what it said on the side of the gochujang tub (it said “gochujang.”) 

FRIDAY
Tuna noodle casserole

Look at us, we made it to Friday! Hope you did, too. 

Oh, here is the source for the gorilla sounds: 

Sounds a little fishy to me, but it’s too good to look up. 

Print

Smoked chicken thighs with sugar rub

Ingredients

  • 1.5 cups brown sugar
  • .5 cups white sugar
  • 2 Tbsp chili powder
  • 2 Tbsp garlic powder
  • 2 tsp chili pepper flakes
  • salt and pepper
  • 20 chicken thighs

Instructions

  1. Mix dry ingredients together. Rub all over chicken and let marinate until the sugar melts a bit. 

  2. Light the fire, and let it burn down to coals. Shove the coals over to one side and lay the chicken on the grill. Lower the lid and let the chicken smoke for an hour or two until they are fully cooked. 

Print

Beef marinade for fajita bowls

enough for 6-7 lbs of beef

Ingredients

  • 1 cup lime juice
  • 1/3 cup Worcestershire sauce
  • 1/2 cup olive oil
  • 1 head garlic, crushed
  • 2 Tbsp cumin
  • 2 Tbsp chili powder
  • 1 Tbsp paprika
  • 2 tsp hot pepper flakes
  • 1 Tbsp salt
  • 2 tsp pepper
  • 1 bunch cilantro, chopped

Instructions

  1. Mix all ingredients together.

  2. Pour over beef, sliced or unsliced, and marinate several hours. If the meat is sliced, pan fry. If not, cook in a 350 oven, uncovered, for about 40 minutes. I cook the meat in all the marinade and then use the excess as gravy.

 

Print

Instant Pot black beans

Ingredients

  • 2 tsp olive oil
  • 1 onion, diced
  • 6-8 cloves garlic, minced
  • 2 16-oz cans black beans with liquid
  • 1/2 cup fresh cilantro, chopped
  • 1 Tbsp cumin
  • 1-1/2 tsp salt
  • pepper to taste

Instructions

  1. Put olive oil pot of Instant Pot. Press "saute" button. Add diced onion and minced garlic. Saute, stirring, for a few minutes until onion is soft. Press "cancel."

  2. Add beans with liquid. Add cumin, salt, and cilantro. Stir to combine. Close the lid, close the vent, and press "slow cook."

 

Print

Marcella Hazan's tomato sauce

We made a quadruple recipe of this for twelve people. 

Keyword Marcella Hazan, pasta, spaghetti, tomatoes

Ingredients

  • 28 oz can crushed tomatoes or whole tomatoes, broken up
  • 1 onion peeled and cut in half
  • salt to taste
  • 5 Tbsp butter

Instructions

  1. Put all ingredients in a heavy pot.

  2. Simmer at least 90 minutes. 

  3. Take out the onions.

  4. I'm freaking serious, that's it!

 

Print

Gochujang bulgoki (spicy Korean pork)


Ingredients

  • 1.5 pound boneless pork, sliced thin
  • 4 carrots in matchsticks or shreds
  • 1 onion sliced thin

sauce:

  • 5 generous Tbsp gochujang (fermented pepper paste)
  • 2 Tbsp honey
  • 2 tsp sugar
  • 2 Tbsp soy sauce
  • 5 cloves minced garlic

Serve with white rice and nori (seaweed sheets) or lettuce leaves to wrap

Instructions

  1. Combine pork, onions, and carrots.

    Mix together all sauce ingredients and stir into pork and vegetables. 

    Cover and let marinate for several hours or overnight.

    Heat a pan with a little oil and sauté the pork mixture until pork is cooked through.

    Serve with rice and lettuce or nori. Eat by taking pieces of lettuce or nori, putting a scoop of meat and rice in, and making little bundles to eat.