What’s for supper? Vol. 259: Totus Foodus

It’s Totus Tuus week! We haven’t been for a few years, so we were delighted to sign up again for this Catholic day camp. Well, I was delighted. The kids were jerky about it in that very specific way that signals to parents that it’s actually a good thing, but they don’t want you to feel like you’ve done something right. 

The only catch is that the church is 35 minutes away, and we have kids in the day and evening programs, so that makes . . . a lot of driving. That means it’s week for easy peasy meals. Here’s what we had:

SATURDAY
Steak sandwiches, fries, watermelon

Well, this was before camp week started, so Damien grilled some steaks and sliced them up, and we had the meat on toasted rolls with mayo, provolone, and roasted red peppers. Mighty tasty. 

I love sandwiches that look like they’ve been tucked into bed with a blanket of cheese, and also I don’t really understand why all my pants are tight. In this essay I will explain

SUNDAY
Vermonter sandwiches

A favorite cold sandwich, great for prepping ahead of time. I usually use ciabatta rolls, but had sourdough bread this time. Cold chicken, bacon, thick slices of cheddar and green apple, and honey mustard. I took a picture of the fixins

But not the sandwich. Here is a Vermonter of ages past:

Shoutout to everyone who’s recently accused me of journalistic sloppiness, when in fact I’m the kind of person who feels the need to disclose that the sandwich pictured above is a previous sandwich and varies slightly from the current one. 

Anyway. Such a pleasant combination of sweet and savory, and all kinds of textures. 

MONDAY
Chicken caesar wraps

I forget who suggested this on Facebook, but thank you, genius! Really trying to use up leftovers, rather than throw them away. We had chicken left over from the Vermonter sandwiches and from whatever chicken dish we had last week, as well as some freshly-grated parmesan cheese from the pasta on Friday, so I just bought a bunch of pita bread, romaine lettuce, bottled dressing, and cherry tomatoes, and it went very nicely together, very pretty. 

I know tomatoes don’t go on caesar salad, but it was a very good addition to this wrap, which just about everyone liked. It turns out almost no one in the family likes the kind of flatbread they sell around here, but they do like pita. You hear that, pita?

It’s funny, I’ve been making all these salads that are modified versions of full, carbier meals, and now lately I’ve been reverting them back into sandwiches. It’s the circle of salad (ingonyama nengw’ enamabala).

TUESDAY
Burgers, veg and dip

Nothing to report. Lots of vegetable action happening around here lately.

This is the proper amount of ketchup and mustard, by the way. I am a professional and I should know.  

WEDNESDAY
Domino’s pizza

I know it’s not exquisite, but I like Domino’s pizza. I like how pillowy soft it is, and I like the salty, somewhat gritty crust. There is far better pizzas in the world, and I like them too, but Domino’s pleases me. 

Also, Damien discovered that, if you order it online, it’s $12 a pizza, but if you call up the local store, it’s $7. We did the math and it turns out we’re not quite willing to pay $20 for the privilege of not talking to anybody. But there was a struggle. 

THURSDAY
Whatever you want from the fancy part of the supermarket.

Listen, Biden just paid us to be lazy, and I’m not made of stone. On the way home home from camp session one, I turned them loose in the supermarket and we came home with an assortment sushi, pizza rolls, chicken tenders, pizza, and misc.

Then Damien and I both dropped off the older kids at session two and got Chinese food while we sat back and waited for a couple of seminarians to secure our children’s spiritual future. 

This particular restaurant mayyyy be a grandparent restaurant. They don’t give you chopsticks, and everything is sweet, sweet, sweet, and we’re pretty sure the music they were playing was a jazzy synth version of “How can I keep from singing?” for some reason; but the food was hot and delicious and nobody yelled at me. That has been my standard for an excellent experience lately: Did anybody yell at me? No? Then A+. I had some kind of prawn and vegetable thing that was very tasty, and it did not yell at me.

Then we killed some time at a sort of rural Walmart store called Runnings, which featured some unsettling taxidermy and the biggest frying pan I’ve ever seen. You’ll have to imagine it, because I do have a photo, but while we were out yesterday, someone, reportedly “maybe the cat” knelt on my computer and now it doesn’t work. It’s under warranty, and Lena’s graciously letting me use her computer for now. I don’t know any of my own passwords and I don’t know how to do anything and am suffering greatly. Anyway the upshot is that if I have to process one more photo on an unfamiliar laptop, I’m going to have a nervous breakdown. 

FRIDAY
Spaghetti? I don’t know.  Maybe I will just put out all the extra snacks and lunch treats I bought while suffering from inappropriate guilt over making them go to fun camp for five days! How about that! How about that!

What’s for supper? Vol. 258: There’s always enough food. What if there’s not enough food?

I have an overwhelming desire to talk about cheese! Who’s with me?

Here’s what we ate this week:

SATURDAY
Pizza

I took myself by the scruff of the neck and bought a mere four balls of pizza dough, with which to make a paltry four pizzas for our diminished little miniature family of eleven. We just can’t eat six pizzas anymore. There’s so much left over, it’s ridiculous. We are ridiculous with food. 

We had one olive pizza, one pepperoni, one cheese, and one with red and yellow peppers, salami and pepperoni, and fresh mozzarella. Made me want more salami, red pepper, and fresh mozzarella in my life. I would eat that on a sandwich, wouldn’t you?

SUNDAY
July 4th cookout!

We didn’t get to have this party last year because of covid. Cancelling it was especially hard, not just because it’s much-anticipated annual family reunion, but because it was supposed to be the party in lieu of a wake for my dad, which we also couldn’t have because of covid. So, this year, we did it! Almost all my siblings were there, many of their children, and also a dear friend from college that I haven’t seen in something like ten years. It was a wonderful, wonderful day.

Plenty of food, great weather, tons of sparklers and kind of a lot of fireworks, and poppers and glow sticks and tiki torches, temporary patriotic tattoos, candy, a reading of the Declaration of Independence, and everything. 

The only thing approaching a disappointment was that my brother’s dog didn’t like our dog. Our dog was too dumb to realize this, though, so he, at least, was spared the disappointment. I did make frozen ham balls for both of them (you put ham and various dog treats in a bowl or bag of water and freeze it, and licking it it keeps them entertained and cool at outdoor events), but that wasn’t enough to forge a friendship over. 

We do a basic American cookout food, no fancy tricks with fish sauce or shallots or bechamel anything. Hamburgers, hot dogs, brats and sausages, veggie burgers and dogs, and smoked chicken thighs. Damien also made some clams in white wine and lemon juice just for fun, and we had pasta salad, and potato salad, veggies and hummus, chips and dip, and watermelon, and more store brand soda than you could shake a stick at (oh yes, there was Dr. Perky and Mountain Lion), and cheap domestic beer, and dark and stormies. For dessert, we had ice cream cups, chocolate and vanilla pudding cups, and red and blue jello cups with whipped cream. U.S.A!. U.S.A! It was a good, good party. Nobody even got burned or drowned.

I think we ended up with about 4o people. Damien got a bird’s eye view with his drone. You can see the kids lining up to get their sparklers lit.

DCIM100MEDIADJI_0245.JPG

I didn’t get a lot of food photos. The potato salad was potatoes, mayo with cider vinegar and sugar, fresh dill, celery, and salt and pepper. The pasta salad was farfalle, fresh basil and parsley, red onions, artichoke hearts, sun dried tomatoes, roasted red peppers, black olives, olive oil and balsamic vinegar, and salt and pepper and oregano, and fresh parmesan. 

MONDAY
Leftover chicken, hot dogs, and brats, and salads

So, maybe we made too much food. Plenty of leftovers.

Oops, I forgot to share the smoked chicken recipe. Here:
Jump to Recipe

TUESDAY
Leftover burgers, chips

Yep, still plenty of leftovers. 

WEDNESDAY
Chicken caprese sandwiches, watermelon

Hoping to avoid an insurrection, we threw out the rest of the leftovers and had chicken sandwiches with provolone, tomato, and basil on ciabatta rolls.

There was some leftover watermelon, but I craftily cut it into chunks, rather than serving slices.  They weren’t fooled, though, and I had to eat most of it myself. 

THURSDAY
Steak and blueberry salad with lemon feta crisps; cherry pie

Something completely different. Steak was on sale, so Damien made a sugar-salt rub, grilled them and sliced them, and I served the meat on salad greens with blueberries. 

I wanted to try making cheese crisps, which I have heard are very easy. Well, they were easy, but I would not call them crisp in any way. Cheese disks, I guess. Cheese blips. 

It was probably the type of cheese I used. I crumbled some feta cheese and mixed in some shredded mozzarella and the zest of a few lemons, put the mixture in little piles on a sheet pan covered with parchment paper, and baked for 6-7 minutes. I tried 375 and 400, but they really just came out chewy, even after they cooled on a rack for a few hours. The flavor was excellent, though, and really perfect to go with the steak and blueberries. Next time I will try just parmesan and see how that goes. 

We had some guests and I was a tiny bit concerned there wasn’t enough food (even thought there is always always always enough food. There is always too much food), so I decided to make some cherry pies. I was planning a lattice crust, which I usually manage without any trouble, but I was rattled due to trying to make a lattice crust while simultaneously getting embroiled in one of the wildest goose chases I’ve been in in years, involving Facebook marketplace and some wooden pallets, heavy rain, an allegedly disgruntled ex-tenant (not mine), a security camera, LOTS of screenshots, at least two people taking photos of each other’s license plates, and the police force in two different towns; and the kids were playing Dungeons and Dragons very loudly the whole time, which is not to say this was their fault, but it definitely did not help. I may possibly write it up at some point, but the short version is I never did get my pallets. We saw a nice turkey family on the way there, though, and some pretty fawns on the way home. I never got any pie. 

And look! I have a video of Benny showing us how to pit cherries with nothing but a bottle and a chopstick (and a cherry). This must be about a year old, because it’s shortly after Benny’s haircut, but before I painted the kitchen yellow. And it’s cherry season.  

Anyway, I ended up making one pie with a sort of twisted spiral crust

and one rather tacky flower one.

Did I mention I never got any pie? Too embroiled. I hope there is some leftover. (Of course there is some leftover. THERE’S [waves arms like deranged orchestra conductor] ALWAYS ENOUGH FOOD AND THERE’S ALWAYS SOME FOOD LEFT OVER.)

FRIDAY
Marcella Hazan’s tomato sauce and pasta, garlic bread

Marcella Hazan to the rescue. 

Jump to Recipe

It’s still raining. I believe we’re having another dinner guest. What if there’s not enough food? Maybe I should run out and get more food. I would hate to not have enough food. 

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. 

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.

Cherry pie filling for TWO pies

Keyword cherries, cherry pie, desserts, fruit desserts, pie

Ingredients

  • 7 cups cherries pitted
  • 2-2/2 cups white sugar
  • 2 tsp almond extract
  • 1/2 cup cornstarch
  • 3 Tbsp butter

Instructions

To pit cherries:

  1. Pull the stem off the cherry and place it, stem-side down, in a bottle with a narrow neck, like a beer bottle. Drive the blunt end of a chopstick down through the cherry, forcing the pit out into the bottle.

To make the filling:

  1. Mix together the pitted cherries, sugar, and cornstarch in a bowl and let it sit for ten minutes or so until they get juicy. 

  2. Stir the almond extract into the cherry mixture and heat in a heavy pot over medium heat. Bring to a boil. Lower heat and simmer over medium heat, stirring constantly, for several minutes. Stir in the butter.

  3. Let the mixture cool a bit, then pour into pie shells. 

Recipe Notes

This would also be fine over ice cream. 

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!

What’s for supper? Vol. 253: Salad days

Hi! It’s Friday! Here’s what we cooked and ate this week: 

SATURDAY
Bacon cheeseburgers, chips

Damien cooked ’em outside.  

They were delicious, of course. Try pickled jalapeños on your burger instead of regular pickles. It’s just nice. 

SUNDAY
Turkey bacon wraps, cheese balls

These wraps were based around what was in the freezer and what was on sale. We ended up with honey turkey, sriracha turkey, thinly sliced corned beef, baby Swiss, and smoked gouda. I fried up some bacon, and it looks like I put some lettuce and maybe honey mustard in there. 

I like wraps because they present as a sort of efficient nutrition delivery system, but then there’s bacon and smoked gouda inside. I guess I’m easily amused. 

MONDAY
Pork ribs, baked potatoes, peas

Damien cooked again. I remember this being tasty, but not many details, and I don’t seem to have taken a photo. I think he put olive oil, salt, and pepper on the outside of the potatoes before baking them, and that was a very good idea. 

TUESDAY
Bagel egg cheese sausage sandwiches

Busy day calls for bagel sandwiches. Fried eggs, American cheese, frozen sausage patties. 

And orange juice. This bagel sandwich appears to be leering at me.

WEDNESDAY
Jerusalem mixed grill with tomato cucumber salad

I was pretty excited about this meal, because I remember being absolutely smitten by it last time. This time it was good, but not great. I forgot to sear the meat first, and I left the liver in pieces that were too big. So it was a hearty and pleasant meal, and the flavors were good, but the texture was not excellent, and I left a lot of meat on my plate. 

I still recommend the recipe, which is nice and easy.

Jump to Recipe

You have boneless, skinless chicken thighs, and livers (and hearts if you have them, which I did not. Ask anyone) tossed with your spices (which include cinnamon and nutmeg). You caramelize a ton of red onions, then sear the meats, then finish cooking them with the onions. 

Next time, I’ll sear the meat first, and also cut the liver into smaller pieces, and possibly even use two pans so as not to crowd the pans (ha ha, I am not going to do that. I would rather die than not crowd the pan). You serve the meat with a lemon wedge so you can give it a little squeeze before you eat it. Then we’ll see who leers at whom. 

Lena made a bunch of yogurt sauce

Jump to Recipe

and I made an Israeli salad, and we had sharp little pickles and your choice of pita or marbled rye bread. I’m not complaining!

I guess I’m complaining a little bit. It’s like everything else lately: You’ve been waiting and looking forward to it for such a long time, and then you get it, and it’s . . . fine. 

The Israeli salad was definitely the most popular part of the meal. This particular iteration was Roma tomatoes, little baby cucumbers with the peel on, fresh lemon juice, lots of fresh parsley, a little olive oil, and some kosher salt. I would have put some diced red onions in there, but I caramelized them all. 

This is a wonderful salad, with the lemon juice and parsley really adding interest and making it refreshing. A good accompaniment to lots of different meals. 

Half the kids were actually at McDonald’s having a BTS chicken meal, which they pronounced “fine.” It did not come in a pretty purple box as advertised. Now you know as much as I do. 

THURSDAY
Steak salad with pears and feta

A tasty meal with a few elements that work so well together. Mixed greens, sliced pears, feta, and roast beef cooked in red wine. 

I accidentally ended up with a kind of weird cooking method for the meat, but it worked out well. I seasoned a big hunk of beef with pepper and garlic salt and put it in a 350 oven in a pan with some red wine sloshed on. I cooked it for maybe 40 minutes until it was quite rare, then sliced it up, added some more wine, covered it, and finished cooking. I don’t think this is a technique so much as a demonstration of why I haven’t gotten around to writing that cookbook yet, but the meat was tasty and tender. 

I had my salad with red wine vinegar and it was delightful, very summery and sophisticated, but filling. I feel deep within me that red meat may be bad for your heart, but it’s good for mine. 

FRIDAY
Shrimp lo mein for those who want it, canned tuna for those who don’t

Gonna use my trusty basic lo mein recipe

Jump to Recipe

and throw some shrimp in. Here’s a lo mein of ages past. 

I may have some sugar snap peas, fresh ginger, and scallions lurking about. This is a great end-of-week meal, last chance to use up those vegetables. 

And that’s my story. Pretty happy to be fully into cooking summer food now. How about you? Anything nice on your table? 

Jerusalem mixed grill

May not be the most authentic spice mix, but it sure tastes good. Serve with pita bread, hummus, yogurt sauce, dill pickles, and Israeli salad 

Ingredients

  • 4 lbs boneless, skinless chicken thighs trimmed and cut into pieces
  • 8 oz chicken livers
  • 6-7 red onions, sliced thin
  • olive oil for cooking
  • 4 lemons

spices:

  • 2 tsp cumin
  • 4 tsp cinnamon
  • 2 tsp paprika
  • 4 tsp thyme
  • 1 tsp nutmeg
  • 1 tsp red pepper flakes
  • 1 Tbsp salt

Instructions

  1. First caramelize the onions. You know this will take at least an hour. Set the onions aside. 

  2. Toss the chicken thigh pieces, hearts, and spices together. 

  3. Heat the oil in a large skillet. When it's very hot, add the meats and sear on all sides. Then turn the heat to medium and continue cooking, stirring occasionally, until the meat is cooked all the way through. Note that livers cook faster than thighs, so make sure the thighs are done all the way. 

  4. Serve with pita and yogurt sauce. Squeeze the fresh lemon over the meat. 

 

Yogurt sauce

Ingredients

  • 32 oz full fat Greek yogurt
  • 2 Tbsp minced garlic
  • 1/4 cup lemon juice
  • 1 tsp salt
  • 1/2 tsp pepper
  • fresh parsley or dill, chopped (optional)

Instructions

  1. Mix all ingredients together. Use for spreading on grilled meats, dipping pita or vegetables, etc. 

basic lo mein

Ingredients

for the sauce

  • 3 Tbsp soy sauce
  • 1 tsp sesame oil
  • 1 tsp sugar

for the rest

  • 6 oz uncooked noodles
  • sesame oil for cooking
  • add-ins (vegetables sliced thin or chopped small, shrimp, chicken, etc.)
  • 2 Tbsp 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. 251: Viva la vacuna!

Friday again! What do you know about that!

Before we go any further, feast/shield your eyes on this:

Clara made Moe a Frasier cookie cake for his birthday. AS ONE DOES. 

With extra cookies. 

SATURDAY

I think the people at home had burgers, but Lena and I went OUT for burgers, because it was her birthday (kindofalongtimeago) and we finally managed to go out (and ate outside, since Lena’s not fully vaccinated yet). We both had teriyaki burgers with pineapple. Not bad! The burger didn’t taste much different than normal, to be honest, but it was tasty. I guess I forgot to take a picture. There were a lot of distracting dogs going by. 

This being the world’s swankiest birthday celebration, after we ate, we went to the dollar store, and then we went to see the new Mortal Kombat movie (the theater was almost empty and we wore masks. doot-do-doo, normalizing continued caution, doot-do-doo). We LOVED the movie. It was so gleefully stupid.

Haha, I forgot about the part where the guy stabs the other guy with a knife made out of his own quick-frozen blood! Quite a few funny moments, some well-done fight choreography, and it had a kind of dumb-innocent sweetness. Of course it was insanely violent, because it’s Mortal Kombat, but if you’re okay with that and want to be cheered up, I recommend this movie. 

Oh, and we played a dinosaur shooting arcade game. Happy finally birthday, Lena!

Also, don’t tell anyone, but unless we’re in the throes of COVID-20 by then, we’re going to see Hadestown in November. !!!!!

SUNDAY
Shrimp skewers, steak, fresh bread, key lime pie

Mother’s day! We do have a lot of celebrations around here. My family has gotten pretty great at mother’s day. I was showered with thoughtful gifts, went to Mass, went for a run, spent most of the day gardening (well, mostly installing a new mailbox, which I did so boneheadedly that I don’t even want to remember it), and then Damien grilled up a feast, and we ate outside while looking at my new flowers. 

People always say “You deserve to be pampered!” and I always say “do not consider what we truly deserve” but anyway the shrimp and steak were wonderful, and so was the pie, which Clara made using this recipe

and I had a truly lovely day. 

MONDAY
Vemonter sandwiches

Always popular. Ciabatta rolls, a few thick slices of roast chicken, a thick slice of sharp cheddar cheese, bacon, green apple, and honey mustard. 

I had the brilliant idea to use the pineapple corer on the green apples, but I could only find one piece of it. So I used it anyway, which resulted in this Escher apple

and a slightly mangled hand. I continued using it for five more apples, because I’m the kind of person who keeps going “ouch!” but then sticking my hand in there again.  

TUESDAY
Pork bibimbap

It’s been too long for this champion of all bowl dinners. Someday I will have authentic bibimbap, but I’m pretty happy with the version we’ve come up with. Everyone gets bowl of rice, and you heap on meat with lots of sauce, various fresh and pickled vegetables and crunchy noodles, and slap a fried egg on top. The sauce seeps down, the egg yolk trickles down, you have layers and textures and all kinds of mingling of cool and spicy and savory and mellow, and it’s just scrumptious. Pure happy food. 

I had mine with sugar snap peas, baby pea shoots, crunchy noodles, plenty of spicy sauce (new recipe below), and sesame seeds. Normally, I’m opposed to sharing photos of half-eaten food, but look how beautifully the egg yolk made its way to the bottom and mingled with the rice: 

Every time I make this meal, I prowl about the world seeking a new recipe for the meat. This time I marinated it in a standard mixture of brown sugar, red pepper flakes, minced garlic, kosher salt, and pepper, seared it in oil, deglazed the pot with a little water, then put it in the slow cooker for 6 hours, and shredded it.

It was tasty, juicy and not too spicy for the kids. But the sauce I made with it was va va voom. Very spicy and warming. Here’s the recipe card:

Jump to Recipe

Oh, I suggest frying the eggs in oil, rather than butter, to give them a nice crisp, lacy edge.

WEDNESDAY
Pizza

Last week, Rebecca in the comments mentioned she made a pizza with artichokes, bacon, and blobs of pesto, and man, did that sound good, so Damien went and did likewise, plus sun dried tomatoes and some fresh parmesan shreds on top of the mozzarella.

He also made one with onion, feta, fresh garlic, and fresh parmesan, for a total of three cheeses, three cheeses! So good. And if you play your cards right, you can have three pieces of pizza and still come in at a calorie deficit for the day. WHICH I DID.

THURSDAY
Mexican beef bowls

A very fine meal. I didn’t go bananas with the toppings, as I sometimes do, with roast corn and corn chips and spicy beans and whatnot, but there was a big pot of rice, lots of well-marinated beef strips, sautéed peppers, cheese, sour cream, and cilantro. Here’s the recipe for this lovely piquant marinade:

Jump to Recipe

Here’s a beef bowl photo from ages past:

HOWEVER, Damien and I hit two full weeks after our second shot on the very day that the CDC announced that such people could do pretty much whatever they want! So we set dinner on the table for the kids, look’d at each other with a wild surmise—and went to the Winchester, I mean Chili’s.

Look, we really like Chili’s. It’s cheap, the food looks exactly like the pictures on the menu, the waitresses has no interest in forming a relationship with you, and this particular Chili’s boasts a beautiful view of part of Home Depot and a tree. I had grilled salmon, rice, and broccoli and kind of a lot of margaritas, went to lie down, got a little cussy on Twitter, watched the Sopranos, and went to bed. ¡Viva la vacuna!

FRIDAY
Spaghoot

Kids 12 and up are getting the first shots today! The older kids are getting their second ones next week. Full immunity by the beginning of summer vacation, you guys. Little by little, we’re getting there. 

 

Spicy sauce for bibimbap, etc.

Drizzle this over any meat or dish that needs a bump in flavor. A little goes a long way! Adapted from the New York Times cooking section

Ingredients

  • 1 Tbsp olive oil
  • 5 cloves garlic, crushed
  • 2 inches fresh ginger, grated or minced
  • 1/3 cup gochujang
  • 1/4 cup soy sauce
  • 2 Tbsp mirin (can substitute sweet red wine)
  • 2 Tbsp honey
  • 1 Tbsp rice wine vinegar
  • 1 tsp fish sauce
  • 1 tsp sesame oil

Instructions

  1. Heat the olive oil and lightly sauté the garlic and ginger.

  2. Add the rest of the ingredients, stir to blend, and continue cooking at medium heat for several minutes until they are thickened.

 

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.

What’s for supper? Vol. 242: Never never mind your meatloaf heart

Sorry, I know it’s Friday in Lent, sorry. Check out my meat anyway.

SATURDAY
Pizza

Lately I make four or five large, normal pizzas, and then with the last one I just go a little bit cuh-razy. This time we had two pepperoni, two olive, one cheese, and one with red onion, fresh garlic, anchovies, and pesto ricotta. 

GOOOOD stuff. I don’t even want to eat pizza unless is has anchovies on it anymore. Get outta here.

SUNDAY
Meatloaf, roasted potatoes and Brussels sprouts

Terrifically romantic, I made two meatloaves, but Valentine. Here I demonstrate my method:

 

 

I don’t know how people even survived before silicone pans. Actually I remember there was a shop in town, Eaglewood Candies, that used to rent pans. For my eleventh birthday, my mother rented a Garfield pan and spent hours following the pattern of little bloops of frosting to make the design. I hope I said thank you! I do remember her saying, “Never again.” 

Speaking of never again, here is the Raw Meatloaf with Ketchup Glaze:

And here is how it turned out after cooking:

I’ve taken to adding Worcestershire sauce to my meatloaf, and using red wine rather than milk.

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To continue or fairy tale-style Valentine’s Day, I cut a bunch of potatoes into discs and roasted them with Brussels sprouts with olive oil, honey, balsamic vinegar, salt and pepper, and it was pretty good.

I did cook this in two pans and then combine it in one to finish cooking while the meatloaf cooked. Sometimes I can’t believe someone like me has only one oven. 

The original plan was to make deep fried potato blossoms with my onion blossom machine, but an astute reader pointed out that onions turn into blossoms when cut because they are made of rings.

 

 

 

If you cut something that’s not made of rings, it will come out less of a blossom and more of an octopus. Which isn’t necessarily a bad thing; but I didn’t feel a strong need to make potato octopuses for Valentine’s Day. If I do want to make pork blossoms, I would have to cut the pork into thin slabs and roll them into a spiral and then blossom them. Which I may! But not in Lent. 

We didn’t really have dessert, because the house was full of fancy foods Clara had provided for the Valentine’s Day party earlier. 

The kids also had parties at school, so I consider them well-valentined this year. 

MONDAY
Vegetable lo mein, pork pot stickers, crunchy rice rolls

The plan was chicken nuggets and chips, but I had to run to the store, and I guess it was Chinese New Year. Chinese food at Aldi is actually –well, what’s several steps worse than a crap shoot? I guess just crap. But for some reason, I took a chance on their pork pot stickers, and they were excellent. And cheap! $3.99 for 20, so I got three bags.

I deep fried them and served them with some kind of ginger sauce I had. I also got a bunch of those sweet, crunchy rice rolls they sometimes sell, and I made a big pan of lo mein with sugar snap peas, green peppers, and fresh ginger. 

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I used spaghetti for the noodles, which is not ideal because it’s not wide enough to grab up much of the sauce. But it was a tasty and poplar meal overall. I don’t know why I never thought of this, but I finally bought one of those wire ladle skimming things for deep frying, and it’s made my life SO much easier, at least when I’m deep frying. I also got a nice deep and wide Calphalon pot at the dump, and that helps, too. 

TUESDAY
Shrimp cocktail, garlic steak, bread and butter, stray lettuce

Mardi gras! Damien was in charge of the menu, so he brought home a bunch of shrimp and steaks. One kid doesn’t like steak, so he made her a bacon cheeseburger. Then . . . he fried the steaks in bacon fat, with whole garlic cloves. 

Bad picture, great steak. 

WEDNESDAY
Spaghetti, garlic bread

Ash Wednesday. I’m already doing intermittent fasting for weight maintenance, so Ash Wednesday fasting wasn’t that difficult. But I did have to say to a kid who had just sat down with a plate of hot buttered toast heaped with scrambled eggs, “Oh, hey, aren’t you 18?” and that was rough. Then we planned to eat at 5:00 and then book it to 6:00 Mass, but supper was a little late, and then I uh forgot to call one kid, so he ended up having about four minutes to eat before the Communion fast kicked in. I guess I’m just helping sanctify the whole family this year.

Then I had to take a kid to the bathroom during Mass, and that’s how I discovered I had a largish piece of parmesan cheese stuck to my eyelid. I use a fork when I eat, I swear I do. 

THURSDAY
Beef barley soup, beer bread

Soup day! I know someone who just serves soup all through Lent. I would totally go for that, but my family would murder me. I thought it was a good soup, though. I made it in the Instant Pot and the beef got really tender.

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I also made two loaves of beer bread, which is so easy (one bowl!) to make and kind of fun. Here’s a quick video. (Next time I make a food video, I’ll turn off the washing machine first. And the radio. And I’ll take the marbles out of my mouth, and eat my spaghetti with a fork.)

 

Beer bread is spongy and tender inside, with a crisp, buckled crust outside.

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The secret ingredient (besides beer) is an entire stick of melted butter poured over the top before baking. I thought the sharp, sour taste of the beer went very well with the slightly sweet, tomatoey soup. 

Clara also made a few loaves of strawberry almond bread, which was heavenly. I’ll see if I can snag her recipe. 

FRIDAY
Quesadillas, chips and salsa

And here we are back at Friday again, what do you know about that?

How do you manage Lenten meals at your house? We generally just tone things down a bit, and I avoid any lavish, extravagant meals; but I don’t push lentils or anything, or avoid cloven-hoofed meats or whatever. I always feel bad about posting food posts on Fridays in Lent, but my brain pan is absolutely full and can’t deal with figuring out something that makes more sense. 

Oh, today we begin our Friday Night Mandatory Lent Film Party! I guess I’ll post reviews on Monday like I did last year. Leaning toward The Keys of the Kingdom for tonight’s pick. 

Also stay tuned for our new movie podcast episode later today! In this one, we review Rocky and Hard Times, filmed within a year of each other, Sylvester Stallone’s best and maybe Charles Bronson’s, too. Both movies about fighters, but vastly different in tone and otherwise. Podcasts are available to patrons who pledge as little as a dollar a month. If you’re a patron, you should receive a link to the podcast via Patreon every time a new episode goes up.

And here are the cards de recipe for the week. 

Meatloaf (actually two giant meatloaves)

Ingredients

  • 5 lbs ground beef
  • 2 lbs ground turkey
  • 8 eggs
  • 4 cups breadcrumbs
  • 3/4 cup milk OR red wine
  • 1/4 cup Worcestershire sauce

plenty of salt, pepper, garlic powder or fresh garlic, onion powder or minced onions, fresh parsley, etc.

  • ketchup for the top

Instructions

  1. Preheat oven to 450

  2. Mix all meat, eggs, milk, breadcrumbs, and seasonings together with your hands until well blended.

  3. Form meat into two oblong loaves on pan with drainage

  4. Squirt ketchup all over the outside of the loaves and spread to cover with spatula. Don't pretend you're too good for this. It's delicious. 

  5. Bake for an hour or so, until meat is cooked all the way through. Slice and serve. 

basic lo mein

Ingredients

for the sauce

  • 3 Tbsp soy sauce
  • 1 tsp sesame oil
  • 1 tsp sugar

for the rest

  • 6 oz uncooked noodles
  • sesame oil for cooking
  • add-ins (vegetables sliced thin or chopped small, shrimp, chicken, etc.)
  • 2 Tbsp 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.

 

Beef barley soup (Instant Pot or stovetop)

Makes about a gallon of lovely soup

Ingredients

  • olive oil
  • 1 medium onion or red onion, diced
  • 1 Tbsp minced garlic
  • 3-4 medium carrots, peeled and diced
  • 2-3 lbs beef, cubed
  • 16 oz mushrooms, trimmed and sliced
  • 6 cups beef bouillon
  • 1 cup merlot or other red wine
  • 29 oz canned diced tomatoes (fire roasted is nice) with juice
  • 1 cup uncooked barley
  • salt and pepper

Instructions

  1. Heat the oil in a heavy pot. If using Instant Pot, choose "saute." Add the minced garlic, diced onion, and diced carrot. Cook, stirring frequently, until the onions and carrots are softened. 


  2. Add the cubes of beef and cook until slightly browned.

  3. Add the canned tomatoes with their juice, the beef broth, and the merlot, plus 3 cups of water. Stir and add the mushrooms and barley. 

  4. If cooking on stovetop, cover loosely and let simmer for several hours. If using Instant Pot, close top, close valve, and set to high pressure for 30 minutes. 

  5. Before serving, add pepper to taste. Salt if necessary. 

 

Beer bread

A rich, buttery quick bread that tastes more bready and less cake-y than many quick breads. It's so easy (just one bowl!) but you really do want to sift the flour.

This recipe makes two large loaf pan loaves.

Ingredients

  • 6 cups flour, sifted
  • 2 Tbsp baking powder
  • 2 tsp salt
  • 1/2 cup sugar
  • 2 12-oz cans beer, preferably something dark
  • 1 stick butter

Instructions

  1. Preheat oven to 375

  2. Butter two large loaf pans. Melt the stick of butter.

  3. I'm sorry, but you really do want to sift the flour.

  4. In a large bowl, mix together dry ingredients, and stir in beer until it's all combined and nice and thick.

  5. Pour the batter into the loaf pans and pour the melted butter over the top.

  6. Bake for about 50 minutes until it's crusty and knobbly on top.

What’s for supper? Vol. 222: Back to Zuul

Sorry, there will be no follow-up Ghostbusters reference in this What’s For Supper. I just ran out of title ideas. We did go back to school, though. 

If you look closely, you’ll notice that all the food photos this week were taken either outside, or in my bedroom. This is because I’m spending half my time pining for the kids because they’re at school, and the other half hiding from them because they’re home.

Here’s what we ate this week:

SATURDAY
Pork ribs, mashed potatoes, corn

Damien made his lovely sugar rub for the pork ribs, and cooked them on the grill. Scrumptious as always. Great little char, great caramelization, a little sweet, a little hot, nice and juicy inside.

You could make a big batch of this sugar rub and have it on hand in a baggie for just about any kind of meat, and it really makes it special. 

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I made seven pounds of mashed potatoes, and it wasn’t enough. Next time, a full ten. I also remembered too late about garlic parmesan mashed potatoes, where you boil the garlic cloves right along with the potatoes and then mash them in, then embarrass yourself with how much cheese you add.

 

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Next time! 

SUNDAY
Spaghetti carbonara

Always popular.

Damien made dinner while I languished or something. Oh, wait, I was doing school supply shopping! Really down to the wire this year. I remember the first year I did school shopping, when we were SO broke and having SO much culture shock after years of home schooling. I remember being so heartbroken and outraged that I was expected to buy a thumb drive for my innocent sixth grader. It seemed like they were trying to turn her into a faceless drone, enslaved to technology and commercialism. So, this year, Corrie got a P.J. Masks backpack and Frozen II water bottle and a shiny gold Wonder Woman dress and Lion King socks and whatever the hell else she wanted. And all Crayola, no Rose Art at all. You can judge for yourself if that’s progress or not. Anyway, Damien made dinner.

 

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MONDAY
Aldi pizza

For the first day of school, a nice, easy meal was in order, especially since I had somehow made myself believe school was still a full week away, so we had zero acclimatization to the new bed times. 

School is . . . okay. The kids are okay with masks. The school has set up tents for outdoor classes and lunch, and the kids sit on yoga mats, and no one spends more than 45 minutes in a room with other people, and they have fans going all the time. They do temperature checks every morning. They ask my five-year-old if she’s been out of the country (and I always listen closely for her answer, because you never know). It is okay. I have no idea if they’re learning anything. Corrie has learned a dinosaur song and a fishie song and has a friend named Greta. She has a classmate named Oliver who is silly. We have no idea how long this all will last, but for now, it’s okay. 

Mirabile dictu, no one in the school has life-threatening allergies this year, so we can pack whatever we want for lunch, so there’s that. In a few weeks, we’ll add in hybrid public high school and Catholic high school, and eventually the college kids will go back to college. Moe is in quarantine. It’s been several days since anyone called Clara “Hitler” for enforcing mask rules in the store.  Walmart is selling unscented hand sanitizer again, so you don’t have to go around smelling like fermented cranberry fart. It’s okay. How are you?

TUESDAY
Grilled ham and cheese, carrots and hummus, broccoli salad

I cleaned out the cabinet and discovered I’ve been diligently stocking up on sunflower seeds and dried cranberries, for some reason. So I poked around and found a recipe that uses both of them, along with broccoli and a basic dressing (mayo, white vinegar, sugar, pepper). 

Everyone liked it well enough, and it was a nice change from coleslaw. Vaguely autumnal. Some people also add bacon, but I was trying to pretend it was a vegetable. You could also put minced red onion.  Maybe a little blue cheese. But it was nice in its simple form. 

WEDNESDAY
Steak teriyaki stir fry, white rice

Feeling unambitious, I bought two bottles of ginger teriyaki sauce. I’m often unhappy with my stir fries because they are watery and the vegetables are overcooked, because I crowd the pan and overcook some ingredients while others are catching up. So this time, I cooked the food in batches and in stages. I heated up some sesame oil and cooked the strips of beef in batches until just barely not pink, then took the meat out of the pan. Then I cooked the broccoli in the meaty pan until just barely done, and then I added the red peppers and cooked them just a little. Then I put the meat back in and added the sauce and just stirred everything up quickly so it was heated through, and served it over rice.

Good results! The vegetables were crunchy, the meat wasn’t chewy, and the sauce did not get watery. I made a bunch of rice in the Instant Pot, and it was a tasty, pretty meal. 

Steak continues to be cheap, and I’m running out of ideas! We’ve had steak and cheese, steak salad, steak steak, and tortas. What else do you make with steak? Never thought I’d have this problem

THURSDAY
Carnitas with guacamole, corn on the cob

Not the very fine carnitas from J.R.’s Art Place that you cook in a pot until the meat’s all lacquered and lovely, but still not bad. I put a giant bone-in pork picnic in the Instant Pot with a can of Coke, some cinnamon sticks and bay leaves, orange quarters, salt, pepper, and oregano, and cooked it for 35 minutes on high. It wasn’t really tender, so I gave it another 35 minutes. It still wasn’t as tender as I wanted, but I was out of time, so I pulled the meat out and shredded what I could, and cut the rest off. Then I spread it in a pan and sprinkled it heavily with chili powder and salt, and crisped it up under the broiler.

I flirted with the notion of beans and rice, but it seemed hard, so we just had the meat with guacamole, and cheese, sour cream, salsa, lime wedges, and cilantro. 

I made some rather tomato-heavy guacamole with the few avocados that didn’t turn out to be all sad and grey inside. What the heck is wrong with avocados lately? They’re not overripe, they’re just blighted or something. What do you expect: These are Joe Biden’s avocados. Ask yourself if you’re really prepared for four more years of Joe Biden’s avocados.

FRIDAY
Tuna burgers, cheesy tomato soup

This may just be a fantasy. Most likely, people will request plain tuna with mayo. But I will offer the option of tuna burgers.

 

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And I will offer tomato soup from a can, and they can put cheese in it. Or they can act like it’s not even exciting that it’s finally almost soup season. But it is exciting! It is. 

 

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. 

 

Garlic parmesan mashed potatoes

Ingredients

  • 5-6 lbs potatoes
  • 8-10 cloves garlic, peeled and smashed
  • 8 Tbsp butter
  • 1-1/2 cups milk
  • 8 oz grated parmesan
  • salt and pepper

Instructions

  1. Peel the potatoes and put them in a pot. Cover the with water. Add a bit of salt and the smashed garlic cloves.

  2. Cover and bring to a boil, then simmer with lid loosely on until the potatoes are tender, about 25 minutes.

  3. Drain the water out of the pot. Add the butter and milk and mash well.

  4. Add the parmesan and salt and pepper to taste and stir until combined.

 

5 from 3 votes
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Spaghetti carbonara

An easy, delicious meal.

Ingredients

  • 3 lbs bacon
  • 3 lbs spaghetti
  • 1 to 1-1/2 sticks butter
  • 6 eggs, beaten
  • lots of pepper
  • 6-8 oz grated parmesan cheese

Instructions

  1. Fry the bacon until it is crisp. Drain and break it into pieces.

  2. Boil the spaghetti in salted water until al dente. If you like, add some bacon grease to the boiling water.

  3. Drain the spaghetti and return it to the pot. Add the butter, pieces of bacon, parmesan cheese, and pepper and mix it up until the butter is melted.

  4. Add the raw beaten egg and mix it quickly until the spaghetti is coated. Serve immediately.

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. 

 

Tuna burgers

Ingredients

  • 1 can tuna
  • 1/2 cup bread crumbs
  • 1 egg, beaten
  • seasonings, minced onion, etc.
  • oil for frying

Instructions

  1. Drain the tuna.

  2. Mix tuna thoroughly with egg, bread crumbs, and whatever seasonings you like. Form into two patties. 

  3. Heat oil in pan. Fry tuna patties on both sides until golden brown. 

What’s for supper? Vol. 221: You can count on food

Gah, I missed another week! So first, here are the food highlights from last week:

Oooh, bibimbap!

I cooked some sliced pork in a gochujang sauce 

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and made a big pot of rice, and set out the pork, pea shoots, crunchy noodles, spinach, and whatnot, and everybody put together what they wanted and then reported to me for a fried egg. I like to put the spinach under a layer of something hot, so it wilts a bit. The egg seeps down and the meat sauce seeps up, and it’s pretty great.

I also sprinkled something called “balsamic crispy beets” on top of mine, along with hot sauce and sesame seeds. They were maybe a little too sweet and balsamic-y for this dish, but I liked the taste in general, and will probably get them again. They would be great on top of a salad with chicken. I always felt like I am destined to enjoy beets, but I never do, so this beet form is a little bonus.

Uhhhhh clams steamed in beer, chicken and pepper fajita deconstructobabs, bread, and more spinach

An incoherent but tasty meal 

I sautéed some onions in lots of butter, then added red pepper flakes and a few cans of beer and then the clams, and let them simmer for a bit until the shells opened, then squeezed some lemon over them. Yum yum yum. 

The plan was to make fajita chicken kebabs, but when it came down to it, I did not feel like threading anything on skewers, and Damien did not feel like grilling. So after I marinated the meat and peppers for a few hours, I just spread them on a pan and broiled them in the oven, and it was most definitely good enough.

The marinade was, I don’t know, oil and lime juice, chili powder, cumin, garlic, salt, etc. Just standard “weakly Mexican.” Served with salsa and sour cream to dip. 

Drumsticks, potato salad, and peach salad
Two salads, no greens! The kids were very impressed.  Or possibly they were mocking me. 

So, here we have an odd duck: a recipe that didn’t really need the prosciutto. It was sliced peaches, chopped fresh mint, crumbled feta cheese, and torn up prosciutto dressed with a honey lemon sauce, and it was super summery, fresh and full of vivid flavors.  

So vivid that the prosciutto didn’t really stand out, and therefore wasn’t necessary. What do you know about that.

I thought the potato salad was also nice, not too gloppy. Potatoes with the skin on, hard boiled eggs (which I cooked in the same pot as the potatoes, much to the amazement of one easily-amazed kid), and scallions, with a dressing of mayonnaise, cider vinegar, salt, and plenty of pepper. 

Dora was supposed to stop by for dinner, but she had car trouble and Damien had to rescue her, so she got here. She’s no longer in our bubble, and we needed to keep the visit outdoors, so to prolong the outdoorness of the evening, I made a fire and we toasted marshmallows, which I have apparently been buying every week for the last five weeks, intending to someday have a campfire. 

Here is Lena telling Corrie a ghost story. 

Just the right amount of funny and scary. This particular spooky story was about a green, hairless gorilla who lives in the sewer.

And Friday was pizza with fresh basil and slices of garlic, and ricotta, and red pepper flakes, WHICH. I. RECOMMEND. I want to make this same pizza except with also eggplant, or possibly even broccoli. 

And now for this week, here’s what we ate:

SATURDAY
Party!

Irene’s birthday was back in April, right when everything started closing down, so we finally had her party last weekend at the town pond before school starts and everything closes down again.

I did not cover myself in glory with birthday cakes this week. She wanted a Gravity Falls cake with Bill Cipher made of rice krispies. I got off to a bad start by referring to him as Cyber Bill, even though I am not 67 years old. Then his arms kept falling off, and then it was kind of downhill from there. Please don’t give me any advice on how to do it better. I know how to do all things well, and sometimes I just choose to do them poorly, for personal reasons.

But she liked it! And there were thunderstorms right up until an hour before the party, and then the sun came out. The party kids had deli sandwiches; I forget what the people back home had.

SUNDAY
Party!

Lucy’s birthday was back in July back when everything etc. etc. so we finally had her party while etc. She asked for a cake with All Might from My Hero Academia on it. This was pre-doomed to failure even before I discovered we don’t own any food coloring and I would have to color everything with sugar and leftover icing. All Might is a weird looking dude and this was a weird looking cake, so, there you go. 

But, she liked it, and there were thunderstorms that stopped before the party.  

And they got their parties in before everything gets locked down etc. etc. etc.  The party kids just had snacks; I forget what the people back home had.

MONDAY
Koftas with yogurt sauce, pita, Jerusalem salad

The first time I made koftas I thought they were SO tasty, but they kept falling off the sticks when Damien grilled them. So this time I just made a bunch of big meatballs and broiled them, with yogurt sauce to dip them in. Good stuff, with the added bonus of not looking so much like giant turds.

Oh, I also made a big bunch of Jerusalem salad while tomatoes are still king. Cucumber, tomato, red onion, parsley, lemon juice, olive oil, salt. A cooling, easy side dish to lighten up a savory main dish.

If anyone makes koftas on the grill and knows how to keep them from falling apart off the stick, I’d be glad to know it.

TUESDAY
Chicken and salad, fruit

I got home soooo late from shopping. I just sprinkled the chicken with olive oil and Italian seasoning and broiled it, then served it in pieces over greens with Caesar salad dressing from a bottle. We had strawberries and blueberries, plus some pineapple that I forgot to serve last week. 

WEDNESDAY
Dino nuggets, chips, veg and dip for kids, restaurant for adults

Many months ago, maybe even a year ago, Damien was out of town and my car was in the shop and OF COURSE somehow Lucy ran out of insulin. So we had to call Dora and get her to leave work and go the pharmacy for us, and bring the insulin home, and then it was somehow the wrong insulin (“somehow” meaning CVS, which we briefly used because it has a 24-hour drive thru; but also does stuff like gives you the wrong insulin and then lies about it), so she had to leave work again and get the other insulin and bring it home and then go back to work, and she was very nice about it. So, we said we would take her out to dinner. 

And we did!

Like a year later.

I myself had an insane amount of food: Fried calamari, minestrone soup, and veal piccata, not to mention a bit of Dora’s bruschetta and a bit of Damien’s gondola bread; and some kind of cocktail with bitter orange. It’s actually getting nippy here at night (hence the soup), so they had these neat patio heaters among the tables with a giant flame enclosed in a glass pillar. I guess I’m a country mouse; I was impressed. I’m not saying I would follow it into the desert, but it was a very nice flame. 

THURSDAY
Philly cheesesteak

I don’t know what is going on with cows, but steak is still $2.99 a pound. One of the fringe benefits of my kitchen reno (which is still not done. I have to finish painting and then install the ceiling tiles, and then I will take pictures!) is I finally found the little column that holds up the disc cutter on my food processor, so I sliced a ton of peppers and onions and then the steak. 

IS there some way of shredding steak in a food processor without having to constantly stop the motor, take the top off, and drag out the meat that gets wrapped around the central pin thingy and caught between the blade and the cover? I did freeze the meat a bit first, but it was still very soggy going. It took a long time, but the results were good. Nice and shreddy, just like in Philly, as far as I can recall. 

Honest to goodness, I took pictures of my sandwich, but they look gross. You all know what a good cheesesteak looks like, so picture that. 

FRIDAY
Eggs migas with refried beans

Here is a picture of the migas I made last time. SO GOOD. 

Did I share a recipe for simple migas? I cut a bunch of corn tortillas into strips and fried them in oil until crisp, then scrambled a bunch of eggs into them, and served them with hot sauce and standard taco fixings. I love this meal. You know who would have loved it? My mother. Heck, maybe I can actually make it for her at some point, once the nursing home stops being locked down, etc. etc. 

And there it is. School starts on Monday. We’ll see how long it lasts, etc. 

5 from 2 votes
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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. 

 

koftas

Ingredients

  • 5 lbs ground beef
  • 3 onions
  • 1 head (head, not clove) garlic
  • 2 bunches parsley
  • 5 slices bread
  • salt and pepper
  • 1.5 tsp nutmeg
  • 2 tsp paprika
  • 2 Tbsp zataar

Instructions

  1. Put the wooden skewers in water to soak for about thirty minutes before you plan to form the kebabs.

  2. Put the onions, garlic, and parsley in a food processor and chop it.

  3. Put the meat in a large bowl and add the chopped onion mixture to it.

  4. Toast the bread, then put it in a bowl with warm water to soften it. Squeeze the water out and add that to the bowl with the meat.

  5. Add in the seasonings and squish it up with your hands until all the ingredients are well combined.

  6. Using your hands, form logs of meat around the skewers. They should be about an inch and a half in diameter.

  7. Grill over coals if you can. If they fall apart too much, you can cook them on a hot oiled griddle, or broil them. Turn to brown all sides.

 

Yogurt sauce

Ingredients

  • 32 oz full fat Greek yogurt
  • 2 Tbsp minced garlic
  • 1/4 cup lemon juice
  • 1 tsp salt
  • 1/2 tsp pepper
  • fresh parsley or dill, chopped (optional)

Instructions

  1. Mix all ingredients together. Use for spreading on grilled meats, dipping pita or vegetables, etc. 

 

What’s for supper? Vol. 220: Livin’ it up on top

Hola, amigos. What gives? I know it’s been a long time since I rapped at ya, but there’s been all sorts of craziness going on.  But enough about me. Here’s what we cooked this week:

SATURDAY
Pizza

Oh, well, we didn’t actually cook this, as it was Aldi pizza. I mean, we put it in the oven. Saturday was when we got home from our splendid ocean vacation.

Wait, I have a few last pic from last week! Friday was our last full day at the ocean, and after one final swim, the kids stayed at the house and had grilled cheese and candy, I believe, and Damien and I found a restaurant with a breezy terrace

and had llllllllobster. Note my expert technique.

You will find it much easier to crack open a lobster once you’ve had three cocktails made of lemonade, soda water, and blueberry vodka. It just makes you more dextrous overall. Oh, we also had fried calamari and seared tuna.

Dammit, I was okay with not being at the ocean, and now I want to go back. Ah well. I still can’t believe we got to go!

Four of the older kids didn’t come on vacation with us, and they had been implored and entreated and cajoled and importuned not to ignore bad food smells and not to let my flowers die and not to let the puppy become too egregious, and they listened! So it was a pretty easy re-entry. The pool had taken on a vibrant emerald hue, unfortunately, and Damien is still battling the algae. As of today, it’s only chartreuse, which is progress. 

SUNDAY
Burgers and hot dogs

I think? One of our kids was moving into her own apartment on Sunday, and there was some kind of secondary hullabaloo. It’s a duck blur (duck not included). Damien cooked supper.

MONDAY
Pesto chicken pasta

I finally actually cooked something, if not using an actual a recipe. I cooked the chicken breasts in the instant pot and cubed/shredded it and mixed it with farfalle. Then I added a sauce in I made in the food processor with lots of fresh basil, lots of fresh garlic, lots of olive oil, lots of grated parmesan, salt and pepper, and — here’s the secret ingredient — two jars of pesto. 

Not terribly photogenic, but pretty tasty!

While I’m on the subject, did you know you can make pesto out of all kinds of things? The most traditional kind is pine nuts, garlic, basil, parmean, salt, and olive oil, but you can use other herbs and other nuts. I once made a spinach walnut pesto that was fab.

Jump to Recipe

 

I need to revisit various pesti while we’re still livin’ it up on top. [sighs until dead]

Made it to the town pond around sunset for an hour or so.

We still have a few weeks left, right?

TUESDAY
Honey balsamic Brussels sprouts with bacon and eggs

A great one-pan meal which I think is suitable for any time of the day.

Jump to Recipe

It’s a simple recipe, and only a time consuming if you have to make vast quantities, mainly in trimming and halving all those Brussels sprouts, but it’s absolutely a crowd pleaser and takes no particular skill.

I wished I had had some crusty bread, but it was so good. 

I didn’t even follow the recipe for the sauce, just sloshed together a bunch of honey, balsamic vinegar, garlic powder because I was too lazy to crush garlic, and salt and pepper. Mix it up with the sprouts and some chopped bacon, cook it all until the bacon is done, then crack some eggs over it, cook a bit more, and top with parmesan and hot pepper flakes. And I guess a sprinkle of holy water, if that’s the kind of day you’re having:

WEDNESDAY
Tortas, grilled corn

A new dish for us! I had told Damien steak was on sale, and he said, “WAIT.” and sent me some recipes. I checked them out and it idea seems to be “Mexican things, but with bread!” Can do. 

Damien seasoned the steaks heavily with chili lime powder and grilled them rare, then cut them in slices. I found some soft rolls, and I set them out with the meat, refried beans, tomatoes, shredded lettuce, cilantro, pickled jalapeños, lime wedges, sour cream, mayonnaise, and queso fresco. I toasted my roll.

Damien also grilled some corn in the husks over the coals, and I had mine just with lime juice. At some point I guess you could assemble the sandwich and grill the whole thing, but you’d need some kind of containment system. This was a huge shambles of a sandwich. I ate mine outside because it was cooler and also so nobody could see me ravaging it. 

THURSDAY
Chicken caprese sandwiches

On Thursday I finally got around to excavating the jungle of my container garden, and was glad I had chosen to buy some extra basil just in case. The slugs are so bad this year. Next year I’ll . . . do better. Take care of stuff. Or whatever. Anyway, the sandwiches were good. I guess I forgot to take a picture, so here is a chicken caprese sandwich of ages past:

I heavy seasoned the chicken breasts with salt and “Italian seasoning” (I think it’s just basil and oregano) and olive oil and roasted and sliced them. We had plenty of tomatoes, basil, and leftover queso fresco, ciabatta rolls, olive oil and vinegar, salt and pepper. 

We were supposed to go to the drive in movies to see Inside Out and Monty Python Holy Grail, and possibly stay for The Big Lebowski, but I somehow misread the schedule, and they were showing It and Harry Potter and the Part Where It Starts Getting Crappy. So we went mini golfing instead. Corrie got the highest score, which means she won.

And now we are all set with mini golf for another eleven years.

Gosh, I hope drive in movies make a comeback because of the pandemic. Wouldn’t that be neat? The first drive in movie I remember seeing was Superman. I was wearing footie pajamas, and my father put the back seat down in the orange Subaru, and kept it down on the drive home so we could sleep. 

FRIDAY
Tuna boats, curly fries

And that’s it! Hey, I know this sounds stupid because I clearly have a very rich, full, and lucky life, with photographic evidence and everything, but I am actually massively depressed and have been for several weeks and I’m having a hard time climbing out of this hole. Please pray for me and I’ll pray for you, because I know I’m not the only one. Thanks. Duck blur over and out. 

 

5 from 2 votes
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Spinach walnut pesto

You can play with the proportions to get the consistency you like. This version is cheaper than using pine nuts and all basil. Makes 2-3 cups of pesto for adding to pasta or spreading on bruschetta.

Ingredients

  • 1.5 cups fresh basil leaves
  • 1 cups fresh baby spinach (can include radicchio, etc.)
  • 2 cups walnuts
  • 3 Tbsp minced garlic
  • 8 oz grated parmesan
  • 1 cup olive oil
  • 1 tsp kosher salt

Instructions

  1. Whir nuts in food processor until crumbed. 
    Add basil and greens, and whir until blended. 
    Slowly add olive oil and blend again.
    Add salt, garlic, and parmesan cheese and blend again until it's the consistency you like. 


5 from 2 votes
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Bacon, eggs, and brussels sprouts in honey garlic balsamic sauce

Adapted from Damn Delicious.  An easy and tasty one-pan meal that would work for any meal. Great with a hearty bread like challah. 

Ingredients

  • 4 lbs Brussels sprouts, trimmed and halved
  • 3 lbs uncooked bacon, cut into 1- or 2-inch pieces
  • 18 eggs
  • oil for greasing pan
  • salt and pepper to taste

Sauce:

  • 1/4 cup balsamic vinegar
  • 2 Tbsp honey
  • 1 Tbsp olive oil
  • 8 cloves garlic, crushed

Garnish (optional):

  • parmesan cheese, grated
  • red pepper flakes

Instructions

  1. Preheat oven to 400. Grease two large oven sheets. 


  2. Combine sauce ingredients in a small bowl. Mix Brussels sprouts and bacon together, spread evenly in pans, and pour sauce all over. Sprinkle with salt and pepper to taste.

  3. Cook until bacon is almost done (almost as crisp as you like it) and Brussels sprouts are very slightly browned, 18-20 minutes.

  4. Pull the pans out of the oven and carefully crack the eggs onto the Brussels sprouts and bacon, here and there.

  5. Return pan to the oven and cook a few minutes longer, just enough to set the eggs. The yolks will get a little film over the top, but don't let them cook all the way through, or you'll have something resembled hard boiled eggs, which isn't as good. You want the yolks to be liquid so you can dip forkfuls of fod into it.

  6. Sprinkle with parmesan cheese and red pepper flakes and serve. 

What’s for supper? Vol. 219: Your name on a grain of rice!

WE ARE ON VACATION! All this week we’ve been at the ocean, which we adore.

We rented this beach house back in January, but didn’t know until the very last minute if it would be safe to go. But it’s been fine! We don’t share living quarters with anyone, there has been a good, brisk wind all the time, and we like the boring end of the beach with tide pools and no cool people or entertainment anyway. We warned the kids we’d be skipping souvenir shops and playgrounds and indoor restaurants and arcades and just focus on being at the beach. And it’s been great!

But wait, I guess I didn’t do a food post last week? Here are a few of the more photogenic things we ate last week:

A very delicious pizza with cherry tomatoes and basil from the garden, thinly-sliced garlic, red onion, black olives, and parmesan. Very pretty

and did not disappoint. 

They had a nice sale on steak, so I picked up a few, which Corrie helped to season

and then I broiled them, sliced them, and served the meat on mixed greens with plenty of blueberries, blue cheese, and diced red onions, with red wine vinegar, watermelon on the side.

A wonderful summer meal. This is also great with pears or green apples, rather than blueberries.

We also had sausage subs with fried peppers and onions, and here is a photo of the lovely peppers and onions

Yum.

And then we had Vaguely Asian Meatballs,

Jump to Recipe

quick-pickled cucumbers,

Jump to Recipe

white rice and sugar snap peas. A very flavorful meal, savory and filling but not too heavy. 

***

Okay, on to this week! We keep meals very simple when we’re away from home, so this is more of a “yay, beach!” post, interspersed with a couple of food pictures. Of course there are tons of pics, but I’ll mostly link to my Facebook albums, sorry, lazy person. Four of the oldest kids stayed home for various reasons, so it was just the eight of us this year. And the parakeet, whom we brought for reasons.

(We did not bring the cat, the lizard, or, after much debate, the puppy.)

Corrie packed on Friday. She was very, very ready on Friday. Then she wanted to flip a coin to see if we should go on Saturday, or just go on Friday. She dibsed Friday. 

We did whittle her essential luggage down somewhat from here.

SATURDAY
Pizza

And then it was time to go! We got to the beach house around dinner and Damien went to find hunt up some pizza while we unpacked. We don’t have an ocean view from the beach house, but I am not complaining. This is the view from the grownups’ bedroom:

One of the pizzas was sausage and ricotta, which is definitely going into our rotation. Heavens.

SUNDAY
Deli sandwiches

We slept through the 9:15 Mass right down the street, but made it to a 10:45.  Masks and hand sanitizer and social distancing were all enforced, and the priest announced before communion that we should all remember to keep our masks on until right before we receive, and that if we want to receive on the tongue, we have the right to do so, but he asked that anyone who wants that should go to the end of the line so everyone receiving in the hand could go first. Then he stepped into the sacristy to wash his hands thoroughly and mask up. A good solution. 

Then I did grocery shopping. Then we finally got to the beach! It’s such a good beach. 

Here are a bunch more pics from Sunday.

MONDAY
Fried chicken

We packed a lunch and spent the late morning and afternoon at the beach.

More pics from Monday.

Then we went for fried dough, which is Corrie’s main reason for going to the ocean, but it was wayyyy too hot, so we had ice cream. Dinner was cold fried chicken from the supermarket and I think chips and peaches.

Damien and I popped out for drinks in the evening, but I got spooked by the crowds, so we just got some Heinekens and drank them on the beach under the full moon. 

NO COMPLAINTS. 

TUESDAY
Hot dogs, chips

We were expecting major storms, so we stuck close to the house on Tuesday. In the morning, we investigated the foggy, foggy salt marshes behind the house.

More pics from the marshes and the ocean before the storm.

We also made cookies and played games (I brought Bananagrams, some magnet maze games, Battleship, lots of markers and coloring pages, and cookie and cupcake mix) and read books and watched TV. It got pretty blustery, but we didn’t get hit that hard.

Then when the wind and rain stopped, we went to see how the beach was. Still very windy!

More pics from Tuesday evening.

WEDNESDAY
Steak, corn on the cob, chopped salad, bread, S’mores

Day after the storm and the ocean was still out of sorts. Lots of weird stuff on the sand, including this molted baby horseshoe crab shell,

absolute gobs and gobs of seaweed and a million rocks, and the water was murderously cold. This made for a challenging but exhilarating swimming day.

Guys, I cannot even begin to express how much easier it is to be at the beach when you don’t have toddlers or babies. No one wandered away or got lost. No one almost drowned. No one even tried to get drowned. Damien and I could go out and bob around past the breakers together while the younger kids played on the shore, and then sometimes we could lie on a blanket in the sun while the kids played in the water. No one got hysterical because they had sand in their mouth. No one got hysterical at all, or had some kind of diaper emergency. Everyone was reasonable and had a nice time. I never thought we’d get here, but here we are.

 I even had help pulling the wagon.

Bunch o’ more pics from Wednesday.

The steak that was on sale at home last week was now on sale at this supermarket, so I bought a bunch and Damien grilled them. He seasoned them with salt and pepper, lime juice and tequila, and they were very tasty! The corn was just boiled in salted water, and we had plenty of pull-apart bread to stop up the steak juice. 

We were all fairly exhausted and grumpy by afternoon, but I had been promising S’mores forever, and the coals were still hot after dinner, so S’mores time was upon us. I hate S’mores. They are so absurdly overrated, and the name might as well be “Goods” or “Highly Requested.” What the heck. Then we realized (a) we had no sticks to roast the marshmallows with (and not a tree in sight), and (b) the chocolate bars had already melted in their wrappers. One of the kids wanted to freeze them, but I couldn’t see taking melted chocolate and freezing it so as to re-melt it. So we laid a bunch of graham crackers on a pan, snipped the corners off the wrappers and basically extruded chocolate onto the graham crackers, doled marshmallows onto that, then balanced another layer of graham cracker on that. Then we put the pan over the coals until the graham crackers were burnt and the marshmallows were just barely heated. This is exactly the kind of treatment S’mores deserves, in my opinion. Stupid dessert anyway. S’m’less is more like it. 

THURSDAY
Boardwalk food!

We had a lazy morning and a good swim in the afternoon. There were some ducks or something bobbing around, and I told Lucy that, if she could catch one, she could bring it home. This didn’t work out well when I made the same offer about a frog, but so far we are duck-free. 

Here are several pics from Thursday.

At one point during the day, Corrie became The Head of Knowledge, and foretold that our youngest daughter would have rice and seaweed for dinner, but, failing that, that she would settle for a burger. 

 

She had a burger.

We stopped at home to de-sand and then went out again in search of dinner. It turns out the kids all wanted burgers and fries, so that simplified things. Damien and I had steak and cheese, which arrived without cheese or mayo or anything, but I wasn’t gonna start passing food trays back and forth across the counter. Then we got ice cream.

FRIDAY
Grilled cheese? 

I think Damien and I may pop out for an actual seafood dinner, which is something none of this particular group of kids wants or needs. But we may also answer a deeply adult call to lie around and watch TV. Damien has been working about half-time throughout the week (including virtually attending two hearings as a defendant in a free speech case) and I’ve been gloomily writing terrible things that will never see the light of day.

The great thing about this house is that it’s in quiet neighborhood, it’s a very easy walk from the beach, and there is this wonderful view from the bedroom. Two windows show the church steeple and the water tower, and the other window is the salt marsh, where white egrets swoop around and the brackish tide rises and falls throughout the day.

The ground is dense mud covered with waves and waves of cordgrass, and if you look close, there are periwinkles and little crabs all over the place.
Here are a bunch of pictures of our little trip to the marsh. 
The vegetation looks like coarse weeds at first, but up close, they look more like seaweed. Fascinating place. Some of the channels are natural, but some of them are man-made, and there are complicated sluice gates with floating balls to raise them and, I guess, keep the arcades and stuff from flooding. It’s not far from home, but so very different from home!

However, we did promise fried dough back on Monday, and we haven’t yet gotten any fried dough. The Head of Knowledge doesn’t forget these things. So I think we’re getting fried dough if it kills us. And maybe, if the crowds aren’t too bad, your name on a grain of rice.  

***

Okay, I guess my recipe cards this week are just for the Asian meatballs we had last week, and fried dough you can make at home.

Vaguely Asian meatballs with dipping sauce

Very simple meatballs with a vaguely Korean flavor. These are mild enough that kids will eat them happily, but if you want to kick up the Korean taste, you can serve them with dipping sauces and pickled vegetables. Serve with rice.

Servings 30 large meatballs

Ingredients

  • 2.5 lbs ground beef
  • 1 sleeve Ritz crackers, crushed finely
  • 1/3 cup soy sauce
  • 1/2 head garlic, minced
  • 1 bunch scallions, chopped (save out a bit for a garnish)
  • 1 Tbsp kosher salt
  • 1 Tbsp ground white pepper

For dipping sauce:

  • mirin or rice vinegar
  • soy sauce

Instructions

  1. Preheat the oven to 425.

  2. Mix together the meat and all the meatball ingredients with your hands until they are well combined. Form large balls and lay them on a baking pan with a rim.

  3. Bake for about 15 minutes.

  4. Serve over rice with dipping sauce and a sprinkle of scallions.

 

5 from 1 vote
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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.

 

Fried dough

Makes about 15 slabs of fried dough the size of a small plate

Ingredients

  • 4 cups flour
  • 4 tsp baking powder
  • 1-1/2 tsp salt
  • 4 Tbsp (half a stick) cold butter
  • 1-1/2 cups lurkworm water
  • 2 cups oil for frying
  • confectioner's sugar for sprinkling
  • cinnamon for sprinkling (optional)

Instructions

  1. Mix together the flour, baking powder, and salt.

  2. Cut the cold butter into bits and work it gently into the dough.

  3. Add the water and stir until the dough is all combined.

  4. Cover the dough with plastic wrap or a damp towel and let it rest for 15 minutes

  5. Separate the dough into pieces and flatten each piece into a thin disk with your fingers. If it's sticky, put a little confectioner's sugar on your work surface.

  6. Heat the oil in a pan. You can deep fry it or use less oil and fry it in a small amount of oil; your choice. The oil is ready when you put a wooden spoon in and little bubbles form around it.

  7. Carefully lay the disc of dough in the hot oil. Let it cook a few minutes, just barely getting brown, and then turn it and cook the other side.

  8. Remove the dough, let the excess oil drain off, and sprinkle it immediately with sugar and cinnamon if you like.

  9. You can keep these hot in the oven for a bit, but they're best when they're very hot.

What’s for supper? Vol. 217: I got sunshine on a curdy day

Hi! Back in the saddle again. Suppers last week were haphazard while I was working on the kitchen renovation, and this week because . . . I don’t know, it was hot. The best recipes in today’s post are a little vague. Sorry!

Oh, I do have one neat dish to tell you about from last week, from our July 4th party: Shrimp skewers. 

I defrosted a bunch of raw shrimp and pulled the shells off, then skewered them with cherry tomatoes, and set the skewers to marinate in a ton of lime juice, some olive oil, lots of red pepper flakes and coarsely-chopped cilantro, and salt. Then Damien grilled them over the coals. So good. Exactly what I was hoping for.

I wanted some nice charred corn on the cob to go with it, but the corn has been terrible this year. Just puny and terrible. Is this true all over the country? 

SATURDAY
Steak! Mussels! 

Steak and mussels were both super cheap, so I bought them both, planning a special Sunday meal. I did the grocery shopping on Saturday, just to test the waters and see if everyone was still being maskless idiots in the stores on Saturdays. O MY BRETHREN, THEY WERE. Then I got the bonus of discovering that, if you want to go to confession that’s not in a small, sealed-up confessional box where six people have just been in before you without masks, you have to make a special appointment to accommodate your very special request. Bah.

I got home pretty hot and upset. I was planning hot dogs for supper, but Damien reminded me that mussels really need to be cooked asap, so that is what the man did, but not before he insisted I climb into the pool with a can of beer.

Fleischer Studios / Public domain
https://upload.wikimedia.org/wikipedia/commons/9/94/Superman_presentation.jpg

For the steaks, he liberally seasoned them with salt, pepper, garlic powder, and onion powder, and cooked them rare over the coals. Magnifico. I wish I had bought some crusty bread to sop up all the wonderful juices, but it was such a good meal. This pic does not do it justice, either in quality or quantity. I ate so much.

He made the mussels in a pot on the stove. His recipe: “Heat up a little red pepper flakes and olive oil, then cook up a diced onion in it, throw in some salt, and when the onion is soft, add white wine (actually we had vermouth) and a stick of butter and lemon juice, then throw in the mussels and another stick of butter and a little more wine and lemon juice, and simmer until the mussels open up.”

I seriously ate like a pound of steak and four hundred mussels, and then I drank the juice right out of the bowl.

SUNDAY
Hot dogs, chips

Sunday was . . . what. It was so hot and I found humanity so disappointing. I decided a lemon blueberry tart would make things better. But it was so hot! So I tried to put together a no-oven tart. It, too, was a little disappointing, in part because I used an unbaked graham cracker shell, which is just not very delicious. But the lemon part was good, and working in my nice new lemon-colored kitchen was very good indeed. 

I used this recipe for microwaved lemon curd. It was time consuming because I was making so much of it, but a normal amount would be a quick and easy project. Will definitely make again. It is very creamy and tart. It firmed up nicely after a few hours in the fridge, and turned out just as well as a curd that you stirred for eleven hours over a hot stove. I love lemon curd so much.

As I took this picture, I remember thinking, “We’re so fancy now! I don’t even have to carefully crop out the horrific parts of my kitchen, because all of it is nice!” Then as I uploaded it today, I noticed there is a flosser on the floor. OH WELL. Nice curd, though, eh?

I used this recipe for the blueberry topping, also microwaved, but I didn’t have quite enough corn starch, so it was quite soupy, and I ended up ladling it over the tart, rather than dishing up wedges of a two-layered beauty, as I envisioned.

Someday, SOMEDAY, I will make this lovely Rothoko-esque blueberry lemon curd tart. But not when it’s hot! 

MONDAY
Pulled pork, cole slaw, biscuits

The pulled pork, in keeping with life in general, was lackluster. I threw a hunk of pork in the slow cooker with some Coke, salt, garlic cloves, and some random dried peppers I found in my spice rack. I ended up adding bottled sauce after shredding it. 

My idea was to make giant biscuits that could be used to make little pork sandwiches, but I think this recipe I’ve been using does better with smaller biscuits. It’s still a good recipe, very fluffy inside with a very thin, buttery shell. But the big biscuits didn’t get very lofty.

Still a tasty summer meal.  

I was able to make most of it in the morning before things got too busy and hot. I put the dry ingredients for the biscuits together early on, then right before supper I added the wet and baked them. 

TUESDAY
Taco Tuesday. More importantly, puppy Tuesday! 

Presenting Santino, called Sonny.

He is an eight-week-old boxer and he’s pretty great. Settling right in.

There will be more pictures. BELIEVE IT. 

WEDNESDAY
Grilled ham and cheese on sourdough, carrots and dip

Actually Dora made supper while I brought someone to the walk-in (well, hobble-in) clinic with a puppy-related sprained ankle. Not broken, whew! I made my own sandwich when we got home and I put pickles right in with it, because no one can stop me. 


THURSDAY

Borthday! The borthday child requested calzoni, and brownie sundaes with bananas. 

I forgot to take calzone pictures. Here is my basic filling recipe.

Jump to Recipe

You can definitely fiddle with the proportions. This time I had barely any parmesan, but tons of mozzarella. I had four balls of pizza dough, enough to make sixteen calzoni, assuming no one absconds with one of the lumps of dough, which someone did. Or perhaps I sat in it and it’s still stuck to my ass and I haven’t noticed yet. Here is a calzonus of ages past:

We’re gonna work up some kind of safely distanced party soon, but we did get to the town pond after dinner, and no one was there but us chickens. 

And now we have five teenagers in the house again. Good thing we like teenagers!

She asked for pirate boots for her big present, which made me feel like we are doing something right. 

FRIDAY
Giant pancake with blueberries; scrambled eggs

Plenty of leftover blueberries! 

And now I need to get hopping on the kitchen sink backsplash and a little extra shelving, and, dun dun dunnnn, the ceiling. Well, I will not be hopping on the ceiling, but you know what I mean. I ordered a bunch of polystyrene panels and I am just going to slap them up there in the most amateurish way I can get away with. Maybe I will use a staple gun. Maybe I will use bubble gum. My main goal is to make only one trip to Home Depot, and that’s it. I know in my heart that there’s no such thing as only one trip to Home Depot, but I’m gonna try.

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.