We may be sabbages, but we’re sabbages who eat like kings. Here’s what we had (carb counts at the end):
Chicken burgers, tater tots, salad
I have no memory of Saturday. Oh wait, yes I do! I went to pick up the final kid from college. Hooray!
Oysters, banh mi, grilled peaches with ice cream
Mother’s day! What a wonderful day I had. When we got back from Mass, we did some food prep, and then went for a hike in a nearby gorge. How I love gorges.
Did I mention all the kids are home?
I was showered with thoughtful gifts and attentions all day long. And gin!
For banh mi, we use this Serious Eats recipe, using onions instead of shallots – and, obviously, pork instead of steak this time. If you’ve never made banh mi before, there’s no way I can prepare you for the horrendous smell of the meat marinating in fish sauce. I sealed it up in a ziplock bag as fast as I could, but not before much gagging and groaning. It also stinks when you’re cooking it, so moving this show outdoors was a good plan.
We have always heretofore made banh mi inside in the oven, and I was a little concerned that thin slices of meat would fall through the grate, so I took the pork loin and hasselbacked it, cutting it into thin slices 3/4 of the way through, before marinating it for several hours.
It cooked up so nicely. Damien wrapped it loosely in foil and let it cook for a long time off to the side, not right over the coals, with the cover on and the vent open, until it was cooked all the way through
and then unwrapped it and put it right over the coals, and let it develop that gorgeous glazey finish.
Then it was easy to separate the meat the rest of the way into individual slices for the sandwiches. It was so moist and tender!
While it was cooking, I sliced some baguettes into thirds and toasted it. I had also made some pickled carrots in the morning (slice carrots thin, set to pickle in vinegar with a little sugar mixed it) and sliced up a bunch of cucumbers (I didn’t pickle them, because I wanted something cool in the sandwich) and chopped up a bunch of cilantro, and set out mayonnaise and sriracha sauce. I forgot the jalapenos, but the flavor was sufficiently intense and exciting. Just a wonderful sandwich, a real mouth party.
While we were waiting for the meat to cook, we had ourselves some oysters.
My husband bought enough for the kids to try one and reject it
and then we got to scarf down the rest in peace with tabasco sauce, horseradish, lemon wedges, cocktail sauce, and beer. Look at that blue, blue sky.
And check out the fancy nubbly ice! I picked up a hand-cranked ice crusher at a yard sale last year. I’m basically a Proverbs 31 woman, what with the yard sales and the pickling. Damien also pronounced his new oyster gloves and knife (affiliate link) the best $15 he spent all week.
For dessert, I had my heart set on grilled peaches. It’s truly not peach season, and the selection of peaches reflected this fact, but my husband dutifully hunted some down. I split them in half and dug out the pits, and then set them to macerate in a mixture of melted butter, sugar, and cinnamon. I thought this might help them ripen up or something, I dunno. Then, after dinner, my husband grilled them over the coals
until they were lovely
and we served them with a scoop of vanilla ice cream topped with chopped pecans. Someday, I’ll serve this again, but I’ll make a bourbon caramel sauce, and I’ll candy them pecans. For lady reasons I can’t explain, I had mine with Greek yogurt instead of ice cream.
It was good! The whole day was so good.
Two pepperoni, two black olive, 16 inches each. I’m ready to face the fact that, with the college kids home, we’ve graduated into a five-pizza family.
This has nothing to do with food, but here was our morning at the pediatrician’s office.
They are contemplating all the poor sick people that are likely there today.
Hot dogs, chips
On Tuesday, I gave a speech in the morning, and then we had a concert in the evening. Here’s the grouse I’m still cherishing: I dislike wistful pop songs about the glories of childhood and the misery of being a weary, cynical adult. I despise such songs all to billions of pieces when actual, current children are made to sing several of them in spring concerts. I’m still cranky enough about this to mention that the choir director position in our school is sort of like the drummer position in Spinal Tap, so maybe next year they children can sing songs written for children, rather than for people who spend their lives smoking weed and then wondering why adulthood is so disappointing. Bah!
There was cake after the concert, and I prepared by buying a lovely bakery cupcake for Lucy, so we’d know how many carbs there would be, and she could dose accordingly. Well, the label that looked like 31 carbs in the supermarket turned out to be 81 carbs right before she dosed up. Sheesh. I think that, before a kid gets diabetes, they should have the mom take a test that says, “Can you read? All the time, or just sometimes?” and if the answer is “sometimes,” then the kid should not be allowed to get diabetes.
Southwest chicken salad
I wanted to recreate this excellent salad I got from McDonald’s. I did hear myself say that, and I stand by it.
Mixed greens, grilled chicken, avocado, shredded, spicy cheese, corn, black beans, red and green peppers, cilantro, fresh lime, and toasted tortilla strips, with a spicy ranch dresssing. Hooray, another pretty and delicious salad meal!
I always have a ludicrous backlog of tortillas in the house, so I was happy to take a ton of them and hack them into pieces. I mixed the strips up with a drizzle of olive oil and plenty of salt, pepper, and garlic powder. Then I put them in a single layer in shallow pans and toasted them at 350 for about 25 minutes or more. I think the time has come for me to start buying chili lime powder.
For the corn, I intended to buy a few cans of ¡Mexicorn!, because it makes me giggle, but I came across a bag of frozen “Chipotle corn,” which comes with the beans and peppers and some kind of honey sauce. Easy peasy. I just let it defrost and set it out in a bowl. This meal is definitely going in the rotation. You can make everything ahead of time.
Oh, and I accidentally bought “taco cheese,” which I thought was cheese destined for tacos, but it’s actually seasoned with taco spices. You know what? It tasted good, so I’m going to buy it again, so there.
Miso soup, brown rice with egg and pork floss, asparagus
Pork floss, also known as “meat wool,” is pork that has been transformed into a sort of savory, gritty lint. So I says to myself, I says, you’re never too old to stop learning! Why don’t you look up some authentic recipes and find out how deliciously this gritty meat lint should be prepared in a way that, with a slight tweak of cultural expectations, will open broad new vistas of culinary delight?
Well, most of the recipes were like, “My grandfather used to put a scoop of it in some Wonder Bread and then ball it up, and then he would shout at me if I didn’t eat it in one bite” or “I guess maybe with porridge?”
So I settled for cooking some brown rice, sprinkling it with pork floss, and topping it with a fried egg.
Boy, it did not taste good. It tasted like pork in the same way as I look like my wedding picture: Clearly the same subject, and yet the alterations are undeniable, troubling, and profound.
I did feel a little well of schadenfreude bubble up in my arid soul. Ooh, ooh, Asian cuisine! Ooh, it’s so delicate and exquisite, so what do you know, you great cloddish westerner, with your big chomping face and your gurgling cheeseburger stomach?
Yeah, well, pork floss is Asian, and it’s garbage. It was like in Bonfire of the Vanities (RIP Tom Wolfe, by the way) where they’re so thrilled to discover their intimidatingly flawless nanny is a flaming racist. Phew!
We also had miso soup, which I love, and which you can tart up in all kinds of ways, but it’s really supposed to be simple. Exquisite, if you will. So I boiled some water, added some dulse (I don’t know what dulse is, either), mixed the miso paste with hot water and added that, then threw in some cubed tofu. If it hadn’t been a hot, muggy day, it would have been a great soup. As it was, it was a little bit challenging.
I also had some asparagus, which I steamed and served with lemon wedges. Guess what the kids ate? That’s right, bagels.
Mac and cheese
Probably gonna use this recipe doubled or tripled and top it with buttered bread crumbs.
And there it is.
Here come the carbs:
Banh mi, oysters, and peaches:
2/3 cup fish sauce: 74
If she eats 1 tbs, that’s 11.75
1 Tbs cinnamon: 6
3 cups shredded Happy Farmer mozzarella cheese: 12
Total pizza: 233
1/4 pizza: 58.25
ice cream cone: 39
Southwest chicken salad:
1/4 an avocado: 2.15 g
Season’s Choice Chipotle corn blend (corn, black beans, red peppers, poblano peppers in honey butter sauce): 3/4 cup 24 g
Miso soup meal (amounts are not scaled to serving size, because Lucy didn’t want any of it, so I stopped calculating)
Tbs miso: 5.3g
3 lbs macaroni : 1008
Burman’s hot sauce: 0
1 lb Happy Farms pre-shredded mild cheddar: 16
24 oz Happy Farms aged New York sharp cheddar: 0
Hannaford Italian style bread crumbs: 1 cup, 80 g
Total with breadcrumbs: 1143