What’s for supper? Vol. 197: Latkes! Jelly donuts! Sushi! Oh the sushi! and Calzones.

Happy new year! If I had stayed on track back in October, I would have hit Vol. 200 of What’s For Supper right on Christmas. Instead, here we are, starting out the new year and new decade with . . . Vol. 197. The good news is, I won’t wake up at 3:45 a.m. feeling bad about this, because I’ll be too busy feeling terrible about not doing a podcast, not exercising, why is my fat head so fat, not inculcating my kids with a love of the saints and the arts, and the fact that one of them saw a bumper sticker that said “GOD BLESS JOHNNY CASH” and disagreed. Also, one of them heard Bob Dylan for the first time and said, “Who crawled into a hole and found this guy crouching there?” but I can’t really argue with that. 

Anyway, here’s what we had this week, spanning 2019 and 2020 or whatever it is:

SATURDAY
Grilled ham and cheese, chips, broccoli and dip

I had to spell “broccoli” three times before the red line went away. 

SUNDAY
Hamburgers, cheezy weezies, more broccoli

I ate broccoli with the fervor of someone who needs vegetables like fresh meat needs salt and vegetables. 

MONDAY
Beef barley soup, jelly donuts

Monday was the last night of Hanukkah– 

Wait, did I show you my lovely latkes? I guess that was during that weird in-between week after Christmas day, during Hanukkah, before New Year’s. Weird, man. Anyway, we have some lovely latkes, which I will now show to you:

It was a Friday and we finally decided that Friday within the octave of Christmas was a very nice day indeed, but not a solemnity, so it had to be meatless. I dunno, we get scrupey sometimes. But I really wanted latkes, so I went to the store and brought home the following side dishes: Frozen cheese blintzes, which I served with blackberry jam; frozen cheesy bread sticks, which I served with marinara sauce; crab cakes with lemon wedges; almond stollen; and crackers with sour cream, smoked salmon, and caviar. This is how we preserve Fridays as a day of penance and I don’t want to talk about it. 

Latke recipe card at the end. See my latkes! See my lovely latkes!

Gosh, they were so good. Crispy on the outside and soft and mealy inside, just right. 

Okay, so I was saying how Monday was my final chance to try making jelly donuts. (It’s traditional to eat foods cooked in oil, to commemorate the miracle of the oil that lasted for eight days in the temple lamps.) I didn’t feel lucky about using yeast, so I found this King Arthur recipe for easy donut holes that just uses baking powder. It really was easy. (I did use a candy thermometer to make sure the oil was hot enough, and was very surprised at how long it took to come to 350. If I had been winging it, I would have started frying much too soon.)

You just mix up the batter (and if it seems too thin, let it sit for a bit, and it becomes more dough-like) and blop it into hot oil. It puffs into cute little balls,

which you then roll in sugar and fill with jelly. 

Actually the recipe says to put the jelly in first and then roll them in sugar, which makes no sense to me.

See, you get sugar on your jelly. It’s weird.

It also makes no sense to attempt to make jelly donuts when the most advanced jelly-squirting equipment you own is a sandwich bag, and yet that is what I did. 

They became somewhat less cute in the process, but the kids did like them, so I may make it a tradition. But I will make sure I have some kind of pastry bag or injecting tool, because yeesh, what a mess. 

Oh, the soup was good. Beef barley soup is always good. 

Jelly donuts were a strangely good match for the soup, I thought. Although I may have become deranged from breathing in hot oil. Honest to goodness, Hanukkah is going to kill me. Don’t tell my doctor. Tell him about the broccoli. 

TUESDAY
NYE Sushi party!

I took most of the kids to the vigil mass while Damien and Lena covered some political thing. Corrie was . . . she wasn’t even being bad. She was just being Ultra Corrie. Right at the elevation of the Host, she turned to me with a scratch pad picture clenched in her teeth, and, through clenched teeth, said, “This is a picture of you, dead.” Which it was. 

Then we came home and STARTED MAKING SUSHI. This is our New Year’s Eve tradition, and I like it. Normally we make DIY sushi cones (which just means you take a sheet of seaweed, slap some rice in one corner, poke whatever you want on top of the rice, and then roll or wad it up and stick it in your mouth; but this year, I attempted actual rolled sushi. It wasn’t that hard, with a bamboo rolling mat, but you can see, these are a little rough.

Oops, forgot the fishy eggs! Shprinkle, shrpinkle, fishy eggs. 

Next year I’ll watch some videos first, but we muddled through. I also bought a few kits of something called sushi candy, which turned out to be plastic trays with little packets of powder marked “tuna,” “seaweed,” “rice,” etc. , and you mixed the contents with water from a little dropper and used a tiny plastic paddle to make various kinds of gelatinous heaps of gel that actually resembled tuna, seaweed, rice, etc. Then you could shape them into sushi. It was simultaneously ingenious and very terrible, which has been my experience with every single kind of Asian candy. 

I made a batch of good rice (Nishiki brand. They look like mother of pearl) and mixed it gently with a mixture of rice vinegar, sugar, and salt (I cooked eight cups of raw rice and used 1 cup of rice vinegar, half a cup of sugar, and 3 tablespoons of salt. You put the vinegar, salt, and sugar in a pot and heat, stirring, until the sugar is dissolved, then fold it gently into the cooked rice while someone stands there fanning it with a paper plate so it doesn’t make the rice mushy). The Instant Pot makes great, sticky rice for sushi. 

We had raw salmon and raw tuna, seared mahi mahi, sautéed calamari, black caviar (couldn’t find any of that neat red-orange roe), little cooked shrimpies, sticks of cucumbers, avocado, and mango; wasabi sauce, sriracha mayo, pickled ginger, and of course soy sauce. We needed more crunchy elements. Maybe next time I will do a shrimp tempura. Or even just toast up some panko flakes. You know, it takes a lot of sushi to make twelve people feel like they ate too much, but we managed. 

We did make a bunch of hot dogs just to make sure everyone had something to eat (and this accounts for the bottle of ketchup you may see in some photos! We may be uncultured swine, but we do not put ketchup on our sushi). Then, according to tradition, we watched a Marx Brothers movie. This time it was A Night At the Opera, one of the best. Boogie boogie boogie!

WEDNESDAY
Calzones, banana splits

Birthday! She was the first child born in that city on New Year’s Day. They sent a reporter and photographer to the hospital and tried to get me to say that it wasn’t a big deal because we already had a bunch of other babies. I remember saying that it was a big deal, though, so there. Sophia is still a big deal, and always will be. 

We went to see a Star War (and I am exactly the right level of Star Wars fan, which means that I had a vague idea of who most of the people were, and found the movie entertaining and nice, and then as soon as the lights came on, I forgot about everything I just saw) and then came home for calzones and banana splits. A few of them spilled their guts in the pan

But most of them retained their dignity.

Corrie helped me with the egg wash, which she called “polish.” 

THURSDAY
Nachos

The high school kids had to go back to school on Thursday, can you believe it? The other kids were still on vacation, and had an “argh, vacation is almost over and we didn’t have enough fun” sleepover. I went to visit my mom and somehow persuaded myself that I’d be back in town in time to take the little guys to the caterpillar lab thing, but I barely had time to buy extra meat and fry it up before dinner. You can see that I went all out with the exotic seasonings.

Today, caterpillar lab o morte

FRIDAY
Pahster.

And very find pahster it was. I decided I didn’t want to deal with caterpillars, and we went to the children’s museum instead. Here is a photo of Benny and Corrie, intergalactic heroes, running out of oxygen shortly before crashing into the sun.

(Ten years later, they returned triumphantly to earth with a dog they had rescued from space, so don’t worry!)

And here are your recipe cards! Smell you next week. 

Potato latkes

Serve with sour cream and/or apple sauce for Hanukkah or ANY TIME. Makes about 25+ latkes

Ingredients

  • 4 lbs potatoes, peeled
  • 6 eggs beaten
  • 6 Tbsp flour (substitute matzoh meal for Passover)
  • salt and pepper
  • oil for frying

Instructions

  1. Grate the potatoes. Let them sit in a colander for a while, if you can, and squeeze out as much liquid as possible. 

  2. Mix together the eggs, salt and pepper, and flour. Stir into the potato mixture and mix well. 

  3. Turn the oven on to 350 and put a paper-lined pan in the oven to receive the latkes and keep them warm while you're frying. 

  4. Put 1/4 to 1/2 and inch of oil in your frying pan and heat it up until a drop of batter will bubble.  

  5. Take handfuls of potato mixture and squeeze out any excess moisture. Flatten mixture slightly and lay them in the pan, leaving room between latkes. Fry until golden brown on both sides, turning once. Eat right away or keep warm in oven. 

  6. Serve with sour cream and/or applesauce or apple slices. 

 

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. 

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.  

What’s for Supper? Vol. 155: I didn’t get a fa la la out of that guy!

Fast away the old year passes! Fa la la la la, la la la la!
Glad it’s gone, you bet your asses! Fa la la la la, la la la la!

I skipped What’s For Supper? last week because we had a ton of convenience food, since everything else last week was so very far from convenient. You know how it is. There were a few standout meals, though, mainly on my birthday.

Damien made me a wonderful shrimp fettuccine, which includes cooking the pasta in water in which the shrimp shells have been boiled, so the whole meal has a bright oceanic feel to it. He uses the Deadspin recipe.  Love this meal so much.

Then we had cheesecake with cherry topping, which Corrie volunteered to deliver while singing “Happy Birthday.” I died.

The next day the man and I went to the Museum of Russian Icons in Clinton MA. If there’s any way you can go, I can’t recommend it enough. But, like, eat some protein first, and rest up, because it is intense. It’s small and well-organized, and offers a good amount of information without getting in the way of the icons. We had all day to be there, but we had to leave after about an hour and a quarter, because I was full up. Just absolutely full up.

Then we stopped at the Old Timer, which is everything a beloved little old creaky varnished wooden Irish tavern with cloudy windows ought to be. We had a couple of pints and then told the bartender we were ready to head out. Then he brought us another round. I guess he misheard us, but I wasn’t going to argue, because it was my birthday. We did leave eventually, strolled around in the nippy air, and decided that middle eastern food was calling us from a little place called Zaytoon. Not fancy, but oh man, that food. I had some kind of lamb thing

with rice and lentil soup and all sorts of yumminess

who can say what? (I mean obviously that is hummus and bean salad, but there were mysteries sprinkled throughout.) The guy running it was also immensely genial and hospitable. They had a lavish buffet, too, which I will definitely check out if we ever go back. All in all, it was a perfect day, and I don’t deserve to be this happy, but I just can’t help it!

SATURDAY
Grilled ham and cheese, chips

You guys know what grilled ham and cheese looks like! Like this, from some other Saturday. We have this sandwich on Saturdays a lot, it’s true.

SUNDAY
Roast beef sandwiches, fries

Chuck roast was super cheap, so I got two big ‘uns, and Damien crusted them with tons of salt, pepper, garlic powder, and oregano, then browned them up in a heavy pot in olive oil, then put them in a 325 oven for about an hour and forty minutes. Then he let them rest a bit and sliced it up.

We had the meat on toasted rolls with horseradish sauce and provolone.

This, too, is actually a previous sandwich. It’s hard to believe, but I think I may have eaten this week’s roast beef sandwich without taking a picture first.

MONDAY
Creamy roast mushroom soup, deli sandwiches

I tried this nice recipe from Damn Delicious, knowing full well that two kids and I would enjoy it, and the rest of them would be complete jerks about it, even though we were also having sandwiches and I had no intention of forcing soup on anyone. Here’s a picture of one such sandwich, just to prove I did sustain them in their sorrow.

They were nice sandwiches, too, with ciabatta bread, olive oil and vinegar, smoked turkey, salami, and even some shredded prosciutto, because my daughter who works in a deli got her hands on a prosciutto end, duh-rool, duh-rool.

Look, look at the lovely roasted mushrooms! Lovely.

The soup was rich and gently savory, just what a creamy roasted mushroom soup ought to be. I took this pic before it finished cooking, so the finished product was an earthier shade.

Sometimes I rush through soups and just chuck everything in and let it sort itself out, but this time I did it step by step and let the flavor develop.

I . . . couldn’t tell the difference. I like soup. Good soup, bad soup, hurry-up soup, proper soup, whatever. The only time I absolutely refused to eat some soup was when I had thriftily turned a Thanksgiving turkey carcass into about four gallons of soup, slipped in a puddle, and spilled the entire pot under the refrigerator, and all the kids cheered. I forget what it was that was so horrible about that soup, but it was bad enough that I was relieved I only had to clean it up, and not eat it.

Damien also made Alton Brown’s eggnog, which is superb. It’s like dessert in a cup, and nicely boozy. He snickered at me (Damien, not Alton Brown) for licking out my cup to get all the boozy, nutmeggy, creamy foam, but whose fault was that?

TUESDAY
Christmas brunch, Chinese food

Christmas! Yes. We went to 10 PM Mass (no midnight Mass available this year, to my mixture of disappointment and relief) the night before. Corrie was Corrie.

and we are we.

and then we bundled them off to bed, finished up the stockings and such, and then in the morning we could just chilllllll out with our presents and our candy and our filthy eastern ways.

We had our traditional brunch of Pioneer Woman’s cinnamon rolls, a mountain of bacon, grapes and clementines. I made the dough for the cinnamon rolls the night before, and honestly, this year ends that tradition. It’s not hard, but they somehow turn out a little worse each year, and nobody really looks forward to them except out of habit. So I need to come up with some other kind of nice baked good for a Christmas morning tradition. I didn’t even take a picture this year. Here is some Christmas morning cinnamons rolls of yesteryear:

For supper, we always have Chinese take out. I didn’t even know this is a Jew thing to do; we just happen to have very good restaurant 1/10 of a mile down the road from us, and we all realized one year that Christmas is delicious enough, and we didn’t need to salt it with the tears of an exhausted cook. Behold the Pu Pu Platter for 16:

I did cook up a giant pot of rice, because I love my family. BUT NO VEGETABLE.

WEDNESDAY
Pu Pu leftovers, shrimp cocktail

The shrimp was actually supposed to be for Christmas eve, but we found ourselves unable to find even a shrimp-sized empty spot in our bellies. I made a concerted effort not to have too much food this year, but guess what? We had too much food.

THURSDAY
Spaghetti and meatballs

The children had begun to develop a bad attitude toward Chinese food, so we had the opposite, which is spaghetti and meatballs. You need to shut about about spaghetti being Chinese. Nobody wants to hear that. I’ll put my recipe card for basic meatballs at the end.

Maybe you noticed, we had a misunderstanding and one of the kids used the big holes to grate up the parmesan cheese, so we had parmesan shreds. You know? It was pretty good! Parmesan will melt when it’s not grated up with bits of fluffy wood pulp. Guys, we have so much nice cheese in the house, I have lost track of what cheeses we currently have.

FRIDAY
Pizza

And we’re off to learn everything we need to know about insulin pumps! Alas, our insurance doesn’t cover traditional pumps such as what you can buy from Home Depot, so we have a bit of a trip ahead of us.

Speaking of ahead of us, New Year’s Eve is coming right up, so if you hold out a little bit longer, you can make it the rest of the year without eating any more vegetables. Last year, we had a make-your-own sushi party, and it was so so so much fun, so we’re doing it again.

Last year’s shopping list: Nishiki rice and several packages of nori, soy sauce, rice vinegar, wasabi, pickled ginger, roe, tuna steaks, some seared and seasoned tuna, maybe some canned salmon for the sissies, fake crab legs, toasted sesame seeds, avocados, mangos, and carrots and cucumbers for pickling. We made cones, rather than rolls, and everyone found something to like.

Not sure what we will do for dessert. A few weeks ago, I snapped up some cannoli shells, which are hard to find around here, so we may have the cannoli we didn’t manage to make on Columbus Day. If crab rangoon goes with a Pu Pu platter, than cannoli go with sushi. Fa la la la la!

Meatballs for a crowd

Make about 100 golf ball-sized meatballs. 

Ingredients

  • 5 lbs ground meat (I like to use mostly beef with some ground chicken or turkey or pork)
  • 6 eggs, beaten
  • 2 cups panko bread crumbs
  • 8 oz grated parmesan cheese (about 2 cups)
  • salt, pepper, garlic powder, oregano, basil, etc.

Instructions

  1. Preheat oven to 400.

  2. Mix all ingredients together with your hands until it's fully blended.

  3. Form meatballs and put them in a single layer on a pan with drainage. Cook, uncovered, for 30 minutes or more until they're cooked all the way through.

  4. Add meatballs to sauce and keep warm until you're ready to serve. 

What’s for supper? Vol. 113: Just pretty much all the food. All of it.

First a prayer request: My father is in the hospital, waiting for heart surgery. He’ll have a triple bypass, or possibly a quadruple bypass, on Tuesday. We’re very glad this surgery is available, and have high hopes he’ll start feeling better than he has in a long time once he’s recovered; but of course the recovery is long and hard, especially since he is 75 and has other medical issues. He lives alone, close to where my mother’s nursing home, but an hour or more away from all his children, so the logistics are a little daunting.
Thank you!

And now the food! We ate so much ridiculously good food this past week:

SATURDAY

Gosh, this seems like so long ago. Saturday we went ice skating and came home to have hot chocolate, popcorn, and grilled ham and cheese. Corrie was very very enthusiastic about skating and won all the races.

I did a lot of skating with Benny, until the moment came when I leaned too hard on the skating frame and it collapsed. Le sigh.

***

SUNDAY
New Year’s Eve. We pretty much ate all the food that is available to the known universe. 

Some friends sent a huge, spectacular hamper packed with luxurious treats, so we hauled out all the various tea sets you accumulate when you have eight daughters, and had a sort of rolling English tea party. Tragically, I forgot to take pictures of my own, but you must take my word for it that it was fancy beyond all reason:

If you don’t have extraordinarily generous friends who send you luxury hampers, I recommend getting some right away.

While everyone continued feasting and being fancy, my husband casually strolled into the kitchen to prepare, you know, a little sauteed scallops topped with shredded duck and Hollandaise sauce.This photo miserably fails to capture how rich and sumptuous this dish is.

If you don’t have a husband who likes to casually stroll into the kitchen and make your dreams come true, I recommend getting one right away.

This dish is not an obvious combination of flavors, but it makes so much sense once you’re shoveling it into your mouth.I thought duck would be more or less like dark turkey meat, but it’s really almost closer to lamb. So good. A wonderful meal for a special treat. (Aldi has both duck and scallops on sale every so often!)

And now the sushi! Yes, we had a sushi party on the same day as our English tea and our duckstravaganza. It made sense at the time.

First, I bought good rice and several packages of nori, soy sauce, rice vinegar, wasabi, pickled ginger, a little jar of roe, tuna steaks that were frozen at sea, some seared and seasoned tuna, canned salmon for the sissies, fake crab legs, toasted sesame seeds, avocados, mangos, carrots, cucumbers, and chop sticks, which we forgot to use.

I bought a sack of Nishiki rice, which is just gorgeous, like mother of pearl. It is expensive, but definitely worth it for a treat. I used the sushi rice recipe in this post (after skimming, with growing horror, through numerous other recipes that discussed whether it was more auspicious to rinse the rice 54 or 128 times before cooking), except I didn’t use quite that much salt. I cooked six cups of raw rice in the Instant Pot, which makes good sticky rice.

While the rice was cooking, I peeled the carrots into strips and pickled them, and we stirred some hot sauce into some mayo, and sliced the tuna as thin as I could, and the kids helped prep the avocados, mangoes, and cucumbers. It was all so lovely.

Now that I have ramekins, I use them all the time. Ramekins!

When the rice was done, I carefully sprinkled the vinegar mixture over it (I sextupled the recipe, but didn’t need that much) and then Benny’s moment of glory came: She used her special gold lace fan to vigorously fan the rice while I carefully turned it:

I guess you fan it to evaporate the vinegar, so the rice takes on the flavor without getting mushy. It worked!

We couldn’t find the rolling mat, so we opted for sushi cones, where you break a panel of nori in half, set the rice and fillings on one side, and roll it up diagonally. It took a while to get the hang of it, and they were not dainty, but on the other hand, NOM NOM NOM NOM NOM.

We kept the rice covered while everyone took turns building their sushi cones.  A few variations:

It was fantastic. Just about everyone found some combination to their liking. Some of the kids skipped the nori altogether, and made deconstructed sushi; some of them just used rice and vegetables; some of them (okay, me) just parked themselves in front of the tray and systematically worked through eleven different combinations.

We’re doing this every New Year’s Eve from now on. What ingredients would you add?

***

MONDAY
Birthday! Baby New Year turned twelve and requested calzones. 

To make twelve calzones, I used three balls pizza dough divided into fourths, then made the cheese filling (this was more than enough):

32 oz ricotta
3-4 cups shredded mozzarella
3/4 cup parmesan
1 Tbs garlic powder
2 tsp oregano

1 tsp salt

I stretched the dough portions into the size of small plates, then added a ball of cheese mixture, plus whatever fillings were requested. I folded the dough over and pinched the ends tightly shut, then pressed the calzone to spread out the filling evenly.

We greased two baking trays with shortening and sprinkled them with corn meal, laid the calzones on (with a few inches in between, as they puff up), and brushed the with egg yolk beaten with a little water.

I baked them at 450 for — okay, I don’t remember how long. Maybe 15 minutes?

 

Then we served them with ramekins (ramekins!) of hot marinara sauce for dipping.

We made this one-bowl chocolate cake recipe. I didn’t taste it, as chocolate is a huge migraine trigger, but it looked pretty good. Decorations courtesy of the 90% off shelf after Halloween. I’m a saver.

We made chocolate frosting with a recipe on the side of the cocoa powder can. I think it was just shortening (we had run out of butter!), chocolate, and powdered sugar.

My son took a few pictures of his sister blowing out her candles, and then Google helpfully and spontaneously merged them into this horrifying glimpse into the spirit realm of birthdays:

I don’t want to know what that creature wished for.

***

TUESDAY
Chicken enchiladas and beans and rice

One of the college girls offered to make chicken enchiladas before she flies away again. They were so good. She used boneless chicken thighs with Pioneer Woman’s recipe,   and made thirty nice enchilada longbois, some red and some green.

I made some quickie beans and rice. Cooked up a few cups of rice and added a can of black beans and a can of chili kidney beans, drained, a can of Ro-Tel tomatoes, some jarred jalapenos, and a bunch of cumin, chili powder, and salt.

***

WEDNESDAY
Pork ramen

We just had this, but I like it. I browned up some boneless pork ribs in olive oil, then sliced them thin, and then I cooked up some frozen stir fry veggies in the pork pan. I made a dozen or so soft-boiled eggs in the Instant Pot. The trick is to do a quick release after cooking, then dunk them in ice water, and then shells slide right off, almost in one piece. Not necessarily easier than using the stove, but a good trick if the stove is in use or if you really want unblemished whites.

 

I served a big pot of cheap ramen and let people choose pork, veggies, and eggs, plus sesame seeds, hot sauce, soy sauce, and chopped scallions.

Do you make fancy ramen? What do you add? I like this meal, but would like some more variety in the add-ins.

***

THURSDAY
French toast?

I am not sure. We had a pretty good storm going, and school was cancelled, but we got the news in the morning that my dad was going to need heart surgery, and was going to meet with the surgeons on this day.

So Damien and I rolled slowly north through the storm to the hospital while the kids managed at home. We had a good visit (the only thing my father requested was The Odyssey, Fagles translation) and I like the surgeon.

We thought we’d have to spend the night, but the snow slowed down toward evening, so we pushed ahead to get home, stopping only for Five Guys, because where else would you go on your way home from a visit to the cardiology wing?

I know this isn’t the popular opinion, but while their fries were quite good, I thought the burgers were just okay. The meat was kind of mealy, and the buns were just too greasy to be enjoyable. Huge portions, though. You can see that I am not complaining.

Then we trundled the rest of the way home through the last of the storm, and Damien installed me on the couch with a lot of red wine and The Big Lebowski. 

***

FRIDAY
I think we are having beef stew.

We’ll say an extra decade of the rosary because it’s Friday, but I have this big hunk of beef going unheeded in the fridge, and it has been quite a week.

QUITE A WEEK. Here is a picture of my dad from this summer, talking (possibly about the Declaration of Independence) with my brother Joe:

My father’s name is Phil, if you’d care to mention him in your prayers! Thank you.