Happy Friday! Let’s get the heck to it! Here’s what we ate this week.
Oh wait! I forgot I haven’t showed you Halloween costumes yet. Okay, we had one Chestburster (from Alien):
one Rarity:
one Red Hood:
one Edward Elric from Full Metal Alchemist:
and of course one Bender, complete with cigar:
The three older kids made their costumes completely on their own (and at the last minute, I should add. The original plan was for them and two friends to be different versions of David Bowie, but that fell apart, sadly; so they had to throw these together). Benny made her entire Edward Elric costume by herself except for the shirt (which is a T-shirt with duct tape on it), including that incredible articulated arm; and Corrie made her entire Bender costume except for the body, which I started and she finished. She was particularly proud of her tidy little robot feet, which stayed on all night.
So I would say the costume torch has officially been passed! It stopped raining in time, they got tons of candy, and everyone was happy. Whew.
SATURDAY
Leftovers and mozzarella sticks
Just a regular shopping and chores day, as far as I can recall. I was in a state about the messy house, so I gave the kids pre-cleaning assignments while I was out, and they really did them. This big kid thing is pretty great.
For supper, we had leftovers, and mozzarella sticks for the frozen food bonus. Looks like I chose chicken soup with rice, caprese salad, and honey battered chicken.
It was a non-HDO All Saints Day, and I’m ashamed to say we did absolutely nothing to mark it. Sorry, saints.
That evening, I had already told the kids we’d be doing a deep cleaning on Sunday, so before bed I made an apple pie and the dough for soul cakes, so we’d be able to still have some good food after a busy day.
SUNDAY
Beef pho, apple pie
When we got home from Mass, I got some broth going for pho, and cut out and baked the soul cakes. Here’s that recipe:
Jump to RecipeThese are not super sweet, and are kind of spicy and old-fashioned tasting, and they are much much better when they are fresh out of the oven and still soft.
I did tell kids about the history of soul cakes (kids would go door-to-door singing a song begging for cakes, and they would pray for someone’s soul in return. This is apparently the origins of trick-or-treating), and then I said they had to pick someone dead and pray for them, and then they could have one skull cake (an un-prayed-for soul) and one winged cake (a soul released from purgatory). They were very relieved with this deal, because they thought I was going to make them sing.
Then oh boy, did we clean. The kids tackled the living room, dining room, kitchen, stairs, and landing, including floors and woodwork, and I did the “tool area,” which is the geographically lowest point of the house and collects so much miscellaneous junk and just plain dirt, you wouldn’t believe it, and it was also full of pieces of dog food the dog likes to fling around just to keep his spirits up. It had gotten to the point where, just to get from the kitchen to the back door, you had to writhe around like you’re doing the merengue. But not in the fun way.
So while the kids did their part, I cleaned and organized and swept and scrubbed furiously and sorted ruthlessly, and got rid of something like 200 dresses that I was finally ready to admit nobody fits into anymore. Some of them were dresses all eight of my girls have worn! I was very brave.
(Actually, I remember talking about this before — getting rid of clothes that have heavy nostalgic value — and a younger mom was like, “oh no, are you saying it never gets easier?” and I was like, “Yeah, sorry, it just stays hard.” But it turns out it does get easier! I think it’s probably the Prozac, honestly. Also I do that goofy “thank you for your service” thing if I have to get rid of something with especially fond memories attached, and it really helps!)
I shan’t show an “after” picture of the area I cleaned, because it will look too much like other people’s “before,” but it’s a massive, massive improvement. You can just walk through it like a normal human being. Hooray!
The kids also did a great job cleaning, and it feels so so much better in here.
It also smelled great, with the pho broth simmering away. Here’s the recipe I followed. Real pho is made with a bone broth, but I honestly figured I was already pushing my luck with an unfamiliar food, so I figured this would be sort of entry-level pho, and if they liked it, we could go from there. A phojascent soup, if you will. Beef is a big treat these days, so I was pretty excited about that part.
In the morning, I had put the hunk of beef in the freezer and asked Damien to sharpen a knife for me, and I sliced the meat up as thinly as I possibly could
(it’s much easier to cut thin if it’s slightly frozen) and prepped a bunch of toppings: Scallions, cilantro, thinly-sliced onion, lime, jalapeños, and Thai basil.
Right before supper, I turned up the heat on the broth and quickly cooked some thin rice noodles. I tried to keep them in nest shapes, but they just unwound and merged, oh well.
The idea is everyone gets a piping-hot bowl of broth with noodles in it, and then you add the thinly-sliced beef right into your bowl, and it cooks right in front of you. Then you put whatever you want on top. I chose everything, plus some sriracha.
Here’s my bowl, before the meat has entirely finished cooking.
Some of the kids were uncomfortable with the rareness of the beef (it did cook more than in the picture above!) so they put their bowls in the microwave, and that did the trick.
Holy wow, it was delicious. I know this is dreadfully inauthentic and so on, but it was so good. Light and savory at the same time, and delightfully filling. I think almost everyone liked it, which hardly ever happens! We’re definitely making this again.
I glazed and baked the pie in the afternoon, and it was still warm after supper, so that was also popular.
This is probably the flakiest crust I’ve ever made. I ended up freezing the butter for way longer than I usually do (usually I chill it for half an hour or so, and then grate it into the flour and salt), but this time it was really frozen solid. That must have been what made the difference.
Here is my pie crust recipe.
Jump to RecipeWorks every time!
MONDAY
Butter chicken, basmati rice, terrible flatbread
Monday I was a little annoyed at myself because I was planning butter chicken, and I had bought chicken thighs with the bone and skin on, so I had to process all that. Sonny was . . . . the opposite of annoyed. He was enraptured. I didn’t actually even give him any scraps, because there has been entirely too much throwing up in this house lately, but I think he still enjoyed the afternoon. Just being near meat is good. He’s kind of into the whole agony/ecstasy thing.
I had my own little agony going, because I had bought a sack of chappati flour
but the “gluten free” part didn’t really register with me until I made the dough, according to the instructions on the bag. Like, when I’m cooking new foods, I always keep an open mind. Maybe that’s what it’s supposed to look like! Or maybe it’s my fault, because this is my first time!
Well, sometimes it’s just because it’s gluten free, and that’s just a sad state of being. The dough is on the left here:
As you can see, I decided to go in a different direction, so I made a double batch of this sort of generic no-yeast flatbread from Recipe Tin Eats. That’s the dough on the right.
It’s just flour, salt, butter and milk, and you fry it in an ungreased pan. I did try that, but I burned the hell out of it, so I tried greasing the pan.
Ladies and gentlemen, they still sucked. Really, just terrible, all twelve of them.I don’t know where I went wrong, but these were truly disgusting. I guess not as bad as they would have been if I had used the gluten-free chappati flour, which tasted of lentils and miscellaneous grit, but still inedible. Oh well! Anybody want an opened sack of gluten free chappati flour that has regular wheat flour sprinkled all over it because that’s how I bake? Let me know.
The butter chicken was fabulous, luckily. I made a big pot of basmati rice and garnished it with cilantro, and it was just wonderful.
I use the Recipe Tin Eats recipe, and I’ve never found a reason to try a different recipe.
My site is being weird, so if the recipe link above isn’t working, here it is:
I also roasted the pumpkin seeds the kids had saved from carving jack-o’-lanterns. I did reserve the seeds from the one massive one, and I’m air drying those out to be planted in the spring. The rest, I lightly oiled, spread in a single layer, and toasted in the oven at 300 degrees, stirring them occasionally. I think it took about forty minutes. Then I sprinkled them with kosher salt, and they were yummo.
And that was Monday!
TUESDAY
Grilled ham and cheese, chips
Tuesday, I was supposed to leave early and take a kid to a medical appointment far away, and I felt so sick and lousy that I just cancelled it. I’m working on introducing myself to the idea that I don’t have to force myself to do every hard thing that presents itself, but can sometimes take an easier route, like rescheduling an appointment. It feels weird, but it was definitely the right call. We had a simple supper of grilled ham and cheese with chips, and in the evening I started a big hunk of pork with its dry rub (a cup of salt and a cup of sugar, rub it all over, and bag it overnight).
WEDNESDAY
Bo ssam with basmati rice, kiwi and mango
In the morning, I cut up a bunch of kiwis and mangos, which is just a lovely combination
and around 12:30, I put the brined pork in the oven. I do the bare bones version of this recipe,
okay, again the linking is not working. Ugh. Here is the link:
https://mykoreankitchen.com/bo-ssam/
So you rub a cup of salt and a cup of sugar all over the pork shoulder and let it sit overnight, and then you put the pork in a 300 oven for like six hours. Then just before you serve it, you crank the oven up to 500 and slather brown sugar, cider vinegar, and salt on the top, and let it brown up.
I know I always say it, but this is the lowest-effort, highest-yield recipe I know. It turns out absolutely scrumptious every time, and you barely have to do anything. There is a sauce that goes with it, but I rarely make it, because it’s already so juicy and tender and good.
I reheated the leftover basmati rice, and put out some lettuce leaves and the cut-up fruit, and wow, it was a perfect meal.
The idea is you tear off some lettuce and use it grab up some rice and some shreds of meat, and you make a little bundle for personal gobbling. Repeat. IT’S SO GOOD. I like having fruit as a side for this meal, because the meat is outrageously salty, and it’s good to have something juicy to sooth the tongue a bit.
Everyone likes this meal, and I deliberately made a giant pork shoulder so there would be leftovers for Thursday.
THURSDAY
Pork fried rice and wontons
Thursday we had to get up early to get to a flu and covid shot clinic. Very relieved to get that done! Then we got donuts and I brought the kids to school and prepped supper. I cut up the leftover pork, defrosted some peas and a bag of cooked rice I had stuffed in the freezer last week, and chopped up some onions and garlic. Sadly, I had used up all the fresh ginger for the pho, so when it was time to cook, I had to use powdered ginger.
Here’s my basic fried rice recipe:
Jump to RecipeWhen I got home, I made a pot of chicken broth from bouillon and cooked some frozen wontons in it.
Not a spectacular meal, but it was tasty and popular and cheap, and took probably 20 minutes to cook. My meal planning skills have been in overdrive lately, and it’s been really gratifying to make stuff ahead of time, and use leftovers, and so on. My big secret is not having little kids hanging off my legs while I cook. I cannot emphasize what a difference this makes. I do now have a dog doing his Y E A R N I N G thing in the kitchen while I cut stuff up, but it’s not nearly as disruptive as toddlers breaking and trying to eat glass while I have raw pork on my hands, for instance. Truly, I don’t know how I survived that long, long period of my life. No regrets, but no desire to do it again, either!
FRIDAY
Spaghetti
Just reglear old spaghetti.
I know I have a bunch of people who are waiting for me to get back to them, so if that’s you, I haven’t forgotten, I promise! Sorry about that!
And that’s-a my story. Shall pray for you all at adoration in a few hours, if I manage to stay awake.
Soul cakes
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
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Preheat the oven to 350
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Put the flour in a large bowl. Grate the chilled butter on a vegetable grater and incorporate it lightly into the flour.
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Stir in the sugar and spices until evenly distributed.
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In a smaller bowl, beat together the eggs, vinegar and milk. Stir this into the flour mixture until it forms a stiff dough.
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Knead for several minutes until smooth and roll out to 1/4 thick.
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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.
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Bake for 20-25 minutes until very lightly browned on top.
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Sprinkle with powdered sugar while they are warm
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
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Freeze the butter for at least 20 minutes, then shred it on a box grater. Set aside.
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Put the water in a cup and throw an ice cube in it. Set aside.
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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.
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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.
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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.
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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!
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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.
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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.
Basic stir fried rice
This is a very loose recipe, because you can change the ingredients and proportions however you like
Ingredients
- cooked rice
- sesame oil (or plain cooking oil)
- fresh garlic and ginger, minced
- vegetables, diced or shredded (onion, scallion, peas, bok choy, carrots, sugar snap peas, cabbage, etc.)
- brown sugar
- raw or cooked shrimp, or raw or cooked meat (pork, ham, chicken), diced
- soy sauce
- oyster sauce
- fish sauce
- eggs
Instructions
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In a very large pan, heat up a little oil and sauté the ginger and garlic for a few minutes. If you are using raw meat, season it with garlic powder and ginger powder and a little soy sauce, add it to the pan, and cook it through. If you are using shrimp, just throw it in the pan and cook it.
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Add in the chopped vegetables and continue cooking until they are cooked through. If you are using cooked meat, add it now.
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Add the brown sugar and cook, stirring, until the brown sugar is bubbly and darkened.
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Add in the cooked rice and stir until everything is combined.
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Add in a lot of oyster sauce, a medium amount of soy sauce, and a little fish sauce, and stir to combine completely.
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In a separate pan, scramble the eggs and stir them in. (Some people scramble the eggs directly into the rest of the rice, but I find it difficult to cook the eggs completely this way.)
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If you are using cooked shrimp, add it at the end and just heat it through.
