What’s for supper? Vol. 303: We all scream for Joachim

All things shall be well, and all things shall be well, and all manner of things shall be, well, here’s what we ate this week:

SATURDAY
Hot dogs, hot pretzels

I vaguely remember Saturday. 

SUNDAY
Thai food

The kids had chicken nuggets at home and Damien and I went to a party at the house of one of his editors. We had a really nice time! We took our time coming home and stopped for dinner at Siam Orchid Thai Bistro in Concord, which has a pleasant outdoor table area. Lovely meal. We had a plate of various appetizers, all very fresh and delicious, and then Damien had some kind of amazing crunchy duck arrangement on spicy noodles, and I had a spicy beef and vegetable situation, also scrumptious. My rice came in an adorable little basket. 

We felt like such hot shots, we even ordered dessert. Damien had mango fried ice cream and I had coconut ice cream with peanuts on sticky rice. 

This refreshed and enchanted me so much, I went home and starting mooching around for information about ice cream makers, and I ended up getting an excellent deal on a like-new Cuisinart ice cream maker on FB Marketplace. It should get here in a few days, so hold on to your butts. 

MONDAY
Blueberry almond chicken salad

Easy and pleasant. The blueberries are sweet and cheap this year. I roasted some chicken breasts with olive oil, salt and pepper and garlic powder, sliced it, and set it out with mixed greens, blueberries, slivered almonds, thinly-sliced red onions, and some freshly-shredded parmesan cheese.

I had mine with red wine vinegar for a dressing, and stale crackers on the side. I didn’t toast the almonds, because it was already monstrously late, and sometimes you feel like you don’t even have two more minutes to spare. But here is my periodic reminder that you can easily toast nuts in the microwave, and it makes them crunchier and nuttier, and only takes two minutes.

TUESDAY
Chicken enchilada bowls

I keep making this meal and it keeps not being anything more than okay. Why do I keep trying? Nobody knows.

I made a big pot of rice in the Instant Pot, and roasted the chicken breasts with olive oil and lots of Tajin seasoning, and then shredded it. I mixed half the shredded chicken with red enchilada sauce and half with green enchilada sauce, from cans. And I served the rice and two saucy chicken varieties with some black beans, shredded cheddar cheese, corn chips, and sour cream.

It was fine. I guess I’m just going to have to break down and make actual enchiladas again, though. I guess the real problem with this dish is that it’s not actual enchiladas. 

Tuesday, or possibly Wednesday, was also the feast of Saints Anne and Joachim. The only reason I know that is because I was looking for something that rhymes with “ice cream” for the title, and I was like, hey; so I looked it up the date, and I was like, hey! Or should I say: “AIEEEEEEEEE!!!!!!!” 

WEDNESDAY
Carnitas, guacamole and tortilla chips, corn on the cob

Now this meal turned out great. I made a large dish of guacamole, including one of the more successful tomatoes from our largely unsuccessful garden

Every year, I plant six tomato plants, and five of them are spindly, wizened, and blighted, and one of them is cheery, robust, and prolific. I water and fertilize them all exactly the same, and they all get the same amount of light. I know why this happens, though. It’s to drive me crazy.

I didn’t take a picture of the guacamole, but one must imagine guacamole. One must imagine Simcha happy. Guacamole makes Simcha happy. 

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For the carnitas, I followed John Herreid’s simple, delicious recipe, which I have finally made up into a card, because I altered it slightly.

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It turned out so lovely. You cook the seasoned meat up in oil and Coke with cinnamon sticks, orange quarters, and bay leaves,

 fish out the flavoring elements, continue cooking, and then scronch that meat.

I forgot to drain the fat out of the meat at the end, but there were zero complaints. I took my plate outside with the carnitas, some guacamole chips, and an ear of corn, and listened to Benny talk about how beautiful the world is.

And this is the best possible way to eat carnitas. 

THURSDAY
Burgers and ever so many raw vegetables

I’m vegcoring

I ate outside again and saw THREE hummingbirds. Here are two of them.  I think they were mad at each other:

I installed the Merlin app on my phone, and it’s very entertaining, but I can’t say it’s taught me anything. I’ve always had a hard time remembering all but a few bird calls, and now that my phone tells me what they are, I still can’t remember them unless I’m looking at my phone. Nicely designed app, though. 

FRIDAY
Pizza

Later today MY SISTER IS COMING OVER. I AM EXCITE!!!!! Get ready for lots of food, because that’s what I do when I am excite!!!!!!! She and several of her kids are staying the weekend, and we are also having lunch tomorrow with a priest who is passing through on his way home from seeing the pope. I hope the hummingbirds behave themselves. 

And don’t forget to tell me about your homemade ice cream! I want to make ridiculous delicious flavors. We still have a few weeks of vacation left, and we are most definitely open to all kinds of ideas. 

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. 

 

 

Carnitas (very slightly altered from John Herreid's recipe)

Ingredients

  • large hunk pork (butt or shoulder, but can get away with loin)
  • 2 oranges, quartered
  • 2-3 cinnamon sticks
  • 4-5 bay leaves
  • salt, pepper, oregano
  • 1 cup oil
  • 1 can Coke

Instructions

  1. Cut the pork into chunks and season them heavily with salt, pepper, and oregano.

  2. Put them in a heavy pot with the cup of oil, the Coke, the quartered orange, cinnamon sticks, and bay leaves

  3. Simmer, uncovered, for at least two hours

  4. Remove the orange peels, cinnamon sticks, and bay leaves

  5. Turn up the heat and continue cooking the meat until it darkens and becomes very tender and crisp on the outside

  6. Remove the meat and shred it. Serve on tortillas.

What’s for supper? Vol. 288: Paneer, and yet so far

I do believe I’ve picked up some new readers! Welcome. Also welcome to a few people who are fasting and praying for my conversion, what the heck. To everyone who’s here for whatever reason, I usually do a Friday food round-up, with photos and recipes of the meals we cooked for our large family for the week. Except I didn’t get around to it yesterday, or last Friday. So here’s a little catching up:

Oh, but first, there was the Friday before that! I was threatening to make those San Francisco Vietnamese garlic noodles from the NYT. A few friends warned me they were rather bland, despite the garlic — kind of a lot of garlic, if you’re tripling the recipe —

 oyster sauce, and fish sauce, so I decreased the amount of pasta and increased the sauce ingredients, and I thought it was tasty. (I also used asiago rather than parmesan, because they are both triangles and I can’t read.) A nice combination of savory and creamy with a tiny bite, not overpowering, but a little off the beaten path.

It didn’t knock my socks off, but I’ll probably make it again, as I usually have these ingredients in my house. And sometime when it’s not Lent, I’ll add caviar as suggested, or maybe scallops.

We also had our Italian feast for St. Joseph’s day with a nice antipasto of whatever wasn’t too expensive at Aldi, and whatever hadn’t expired in the back of my cabinet:

Looks like some fresh mozzarella, some various salamis and other cured meats, pickled vegetables, and tomatoes. I think there were some pickled hot peppers with some kind of cheese filling. And cantaloupe. If you ever had a job prepping breakfast in a hotel while you were pregnant, and the smell of rotten cantaloupe was the most miserable thing you ever inhaled, and you were wondering how many years it would take you to get over it and enjoy cantaloupe again, the answer seems to be [feverish calculations] twenty-five. 

So Damien made spaghetti and meatballs and garlic bread, Lucy made suppli, or arancini (breaded fried risotto balls with melted mozzarella in the center)

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and Clara made zeppole. Must hunt down her recipe, because they were fab.

And I just sat there and ate. Buona Festa, San Giuseppe!

Looks like that week we also had a pretty chicken salad with toasted almonds, strawberries, and croutons that I did NOT BURN FOR ONCE

That would be mixed greens, grilled chicken breast, fresh strawberries, feta cheese, diced red onion, and toasted almonds, and croutons made of stale hot dog buns, with red wine vinegar.

(And here’s my periodic reminder that the easiest way to toast nuts, to make them crunchy and bring out their flavor, but not to burn them, is to spread them on a plate and microwave them for a few minutes. You can do it in the oven, but there’s no real advantage, and they’re very easy to burn.)

. . . and it looks like I finally got around to putting fennel on a pizza, like I’ve been threatening to do for some time. This one had fennel, fresh garlic, anchovies, feta, fresh parmesan, and artichoke hearts.

What a stupendous pizza. I sliced the fennel in rings, which I feel isn’t quite right, but it tasted great. No ragrets.

Ooh, then on Friday, it was the Annunciation, which is a meat Friday in Lent, so we had roast beef sandwiches with provolone and horseradish sauce on toasted buns,

and a side of caprese salad, which is always nice. 

The roast beef, Damien made by crusting it with I think salt and pepper and garlic powder and searing it in olive oil with lots of garlic cloves, and then roasting it at 350 for about 45 minutes, and then he starts checking it. He lets it rest for a while before slicing it. 

The caprese salad is just fresh mozzarella, tomatoes, basil, olive oil and balsamic vinegar, freshly ground salt and pepper. I didn’t bother reducing anything.

Okay! Caught up. Now for the week we just finished:

SUNDAY
Chicken quesadillas

Nothing to report. Chicken, cheddar cheese, jalapeños in the quesadillas, salsa and sour cream on the side. 

I do remember that I went shopping and had made up my mind that I was finally going to buy one of those giant smoked turkeys they had at Aldi, that I had been thinking about for several weeks, and that I had planned at least two meals around it. Got there and . . . they were just regular frozen turkeys. Note even a good price. I tried to persuade myself that I wanted to do  Thanksgiving in the middle of the week in March, but it turns out I very much did not. So I wung it. 

MONDAY
Ham, garlic parmesan mashed potatoes, salad, rolls

Meal number 1 that I wung: A “join us for dinner in the church basement”-style dinner. Nothing wrong with that! I did not make an ambrosia salad, however, because that’s an abomination. 

My only tip is that, if you’re not planning to glaze the ham or stick pineapples to it or anything, you can slice it ahead of time and then heat it up, and it makes an easy meal even easier. 

Oh, here’s my recipe for garlic parmesan mashed potatoes. I made five pounds and warned everyone not to go nuts, because there were only five pounds, and they acted like it was death camp rations. That is nearly half a pound of potato per person, not counting the butter, milk, and parmesan! I guess we burn all those extra calories by making an ungodly fuss about everything all the time. 

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TUESDAY
Gochujang pork chops, sesame broccoli, rice

Now this was a tasty meal with minimal effort. I started the pork chops marinating in the morning with this sauce

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made of gochujang, honey, sugar, garlic, and soy sauce. I heated up the broiler nice and hot and shoved the chops right under it, and turned them once. They were on the thin side, so I was careful not to overcook them. 

I also love using this marinade on pork ribs and giving them to Damien to cook outside, but the chops turned out great. (It’s also wonderful for gochujang bulgoki, when you include matchstick carrots, sliced onions, and slice the pork before marinating, and you serve it with nori. It’s really just a fine, fine marinade.)

I made a big batch of basmati rice in the Instant Pot, and a big tray of toothsome sesame broccoli

which there is a recipe for

Jump to Recipe

but it’s easy as can be. You just drizzle the broccoli spears with sesame oil and soy sauce, salt, pepper, and sesame seeds, and send them for a short ride under a hot broiler to turn bright green with a tiny bit of char. 

Delicious meal, very easy, minimal cook time. 

WEDNESDAY
Bagels sandwiches with egg and cheese, choice of ham or sausage; OJ

Nothing to report. Well, I employed the very healthful method of frying the eggs in a truly ludicrous amount of butter, and not flipping them over, but cooking the tops by spooning melted butter repeatedly over the yolk, which causes the white to bubble up around the yolk and sort of support it, so you get a little film over the top of the yolk, but it’s still runny on the inside. 

THURSDAY
Nachos

This was the second meal (wait, third?) I planned on the fly, and Damien offered to make it while I was doing . . . something or other. Probably crying. It was an insane week with about 60% more meetings and driving and assignments and complications and drama than necessary. I cooked some ground beef with garlic powder, onion powder, salt, pepper, chili powder, and cumin, and he made one tray with just that, and one tray with that and also jalapeños, and leftover roast beef, and leftover chicken, and of course cheese. 

Maybe it was just the “somebody else made dinner” talking, but I thought it was delicious. 

FRIDAY
Saag paneer, naan

Well, this was a semi-tragic finale to an exhausting week. All week, I had been looking forward to trying this Instant Pot recipe (it also has stovetop instructions). I love Indian food, I love spinach, I love creamy things. I figured the kids wouldn’t like it, but they can go to hell, I mean make themselves toast. I did have an extremely busy schedule, but I got up and finished up some editing and sent off some articles and wrote some interview questions, then briskly set to work prepping all my saag paneer ingredients and making the dough for naan. 

Or, well, I was going to, but we were out of yogurt, and so was the only convenience store in town. So I zipped into the next town because I needed paneer, anyway. I was still sort of unclear about what paneer was, exactly. I made some inquiries, and learned that it is cottage cheese, sort of, but not really. And it has been a kind of trying week, and I couldn’t bring myself to ask social media a cheese question. I just wasn’t feeling up to it. So I went to the international market, and they had one kind of paneer, so that settled that. Bought two blocks and zipped home.  

I cooked the first part of the saag paneer with all the vegetables, and of course it smelled great

— and here I had a little larf to myself, because I experienced Spinach Panic, where you follow the directions for cooking a pound of spinach but it still seems like THIS CAN’T POSSIBLY BE RIGHT

but it is right, it’s just cooking with fresh spinach. Two minutes later, it was fine:

Did a little more work, went to adoration, went to pick up the kids from school, and then got back to finish up this meal, with the house already smelling most excellently. 

I open the Instant Pot top, and it’s going along great, and then I get up to the part where you add the little blocks of paneer. Which I did. And I waited for them to melt, and they did not. I stirred, I adjusted the heat, I pressed on them, I stirred some more, I did everything I could think of. They remained intact. 

Okay, if you’ve ever cooked with paneer, you know what the problem is: The problem is, I’m an idiot. Paneer is not supposed to melt. Because it’s . . . cottage cheese, sort of. And I would have known this, if I had asked social media, or . . . READ THE RECIPE. Which clearly states, “Add Paneer cubes and Garam Masala to it. And cook it further on saute mode for about 5 minutes. Your Palak Paneer is ready.”

Why did I think the paneer would melt? I have no idea. The recipe also included a photo of the finished dish, clearly showing the green puree with the white paneer cubes bobbing merrily around on top. This made no impression on me whatsoever. I was still angrily prodding the paneer with a wooden spoon, trying to force it to melt, because it is cheese!  So I finally poured the whole thing into the food processor and whirred it until it was all blended, and I put some more salt and garam masala and chili powder and lemon juice in, heated it up again, and that is what I served. 

It was actually really good. Very hearty, lots of flavor. Just . . . not really saag paneer.

The good(?) news is, I have a whole other block of paneer, and lots of leftover saag paneer with paneer blended up in it, so if I wanted to, I could make ultra paneer saag paneer! If I wanted to. Or I could just draw a veil over this whole episode and have my husband take me out for Chinese. 

Hey, the naan turned out great. It was tender and pleasant to eat. I made 32 pieces, which is kind of a miracle, considering I was frying it one piece at a time at the end of the day at the end of the week while having a mental breakdown over the fucking paneer. 

So, for the naan, I used this King Arthur recipe, which is nice and simple. It takes about an hour to rise, and then you just cut it up, let it rest, roll the pieces out, and fry them in a hot pan. I used the standing mixer to knead the dough and it turned out a little stickier than it was supposed to, so I used lots of flour when rolling the pieces out. I found it was helpful to keep a wet dishtowel by the stove to wipe out the burnt flour the accumulated in the the pan, in between frying. I tried both an iron frying pan, as the recipe called for, and a T-Fal double wall stainless steel frying pan, and didn’t notice any difference. 

This is a picture of last time I made naan. I have a new picture of the new naan, but I lost my phone. I can hear it dinging somewhere in my bed, but I can’t find it. 

And now we are all caught up. If you have any tips about cooking, please keep them to yourself, as my brain has completely smoothened over and is not accepting new information at this time, thank you. 

Suppli (or Arancini)

Breaded, deep fried balls of risotto with a center of melted mozzarella. 
Make the risotto first and leave time to refrigerate the suppli before deep frying. 

Ingredients

  • 12 cups chicken stock
  • 8 + 8 Tbs butter
  • 1 cup finely chopped onions
  • 4 cups raw rice
  • 1 cup dry white wine
  • 1 cup grated parmesan cheese

To make suppli out of the risotto:

  • risotto
  • 1 beaten egg FOR EACH CUP OF RISOTTO
  • bread crumbs or panko bread crumbs
  • plenty of oil for frying
  • mozzarella in one-inch cubes (I use about a pound of cheese per 24 suppli)

Instructions

  1. Makes enough risotto for 24+ suppli the size of goose eggs.


    Set chicken stock to simmer in a pot.

    In a large pan, melt 8 Tbs. of the butter, and cook onions slowly until soft but not brown.

    Stir in raw rice and cook 7-8 minutes or more, stirring, until the grains glisten and are opaque.

    Pour in the wine and boil until wine is absorbed.

    Add 4 cups of simmering stock and cook uncovered, stirring occasionally until the liquid is almost absorbed.

    Add 4 more cups of stock and cook until absorbed.

    If the rice is not tender by this point, keep adding cups of stock until it is tender. You really want the rice to expand and become creamy.

    When rice is done, gently stir in the other 8 Tbs of butter and the grated cheese with a fork.

  2. This risotto is wonderful to eat on its own, but if you want to make suppli out of it, read on!

  3. TO MAKE THE SUPPLI:

    Beat the eggs and gently mix them into the risotto.


    Scoop up about 1/4 cup risotto mixture. Press a cube of mozzarella. Top with another 1/4 cup scoop of risotto. Roll and form an egg shape with your hands.


    Roll and coat each risotto ball in bread crumbs and lay in pan to refrigerate. 


    Chill for at least an hour to make the balls hold together when you fry them.


    Put enough oil in pan to submerge the suppli. Heat slowly until it's bubbling nicely, but not so hot that it's smoking. It's the right temperature when little bubbles form on a wooden spoon submerged in the oil. 


    Preheat the oven if you are making a large batch, and put a paper-lined pan in the oven.


    Carefully lower suppli into the oil. Don't crowd them! Just do a few at a time. Let them fry for a few minutes and gently dislodge them from the bottom. Turn once if necessary. They should be golden brown all over. 


    Carefully remove the suppli from the oil with a slotted spoon and eat immediately, or keep them warm in the oven. 

 

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.

 

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. 

 

Sesame broccoli

Ingredients

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

Instructions

  1. Preheat broiler to high.

    Toss broccoli spears with sesame oil. 

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

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

What’s for supper? Vol. 250: Flandemic!!1!

Look, it’s Vol. 250! A few months ago, when I noticed this milestone was coming, I decided to do something really special. Then I forgot about it and just kept on cooking stuff. So here we are. 

Today’s post does include two vidyas: One of me thumping the side of my very first flan, to see if it ripples in waves, or wobbles as one; and one of me attempting to turn said flan out of the pan. Stay for the flan drama, which includes schlorping!

Here’s what we ate this week:

SATURDAY
Smoked ribs and brats; spicy Asian coleslaw

Damien got a new smoker to replace the one that was essentially a rusty garbage can. He christened it with these wonderful smoked ribs, while several of the kids and I went to explore Madame Sherri’s castle and forest. There is a short loop trail and a longer loop trail, so we chose the short one, hiked half of it, somehow looped into the long one, did the entire thing, rejoined the first one, and finished that. I think. There was a mountain involved. In my defense, I am stupid.

Anyway, we did get back home eventually, and there were these magnificent ribs waiting for us: 

He made three racks of ribs, and also smoked a bunch of beer brats, too. We had leftover spicy Asian coleslaw from last week , so that rounded out the meal. 

Absolutely delicious. I’ll put the recipe card at the end. 

Jump to Recipe

SUNDAY
Hot dogs, fries

Nothing to report. I don’t even remember what we were doing on Sunday. Something strenuous, no doubt. 

MONDAY
Caprese chicken burgers, broccoli and dip

Elevate that chicken burger! Plenty of balsamic vinegar and olive oil, kaiser rolls, and tomatoes and basil. 

I forgot to get cheese, but nobody noticed. 

TUESDAY
Salad with chicken, strawberries, feta, and walnuts

Here I would like to pause and congratulate myself for serving all the meals this week in the correct order. I had tomatoes, basil, strawberries, and (as you will see) avocados and mangoes, and we ate everything when it was ripe.  I’m just patting myself on my back for this achievement. And it’s easy, too, ever since I grew this third Pfizer arm. *pat pat*

Anyway, broiled chicken breast with salt, pepper, and garlic powder; strawberries, feta cheese, red onions, and toasted walnuts. Toasted by putting them in the microwave for a few minutes. 

Oh, and croutons. We had no end of leftover hot dog buns in the house, which make great croutons. Tons of butter, pepper, garlic salt, and oregano in a 300 oven for maybe half an hour. 

WEDNESDAY
Tacos, guacamole and chips, flan with mangoes, palomas

Just regular old tacos, to everyone’s relief. And some guacamole made with a sight tactical error: I used canned tomatoes because the two tomatoes I had set aside the other day vanished down someone’s gullet. I know canned tomatoes are no good, but I did it anyway. I don’t know why. 

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Anyway, the big deal was that I wanted to make flan for the first time. I adore flan. I adore custards of any kind. I had heard that flan is rather fiddly to make, but I wanted to at least try. 

Guys, it was really easy. This recipe has five ingredients, and the hardest part is how boring it is to stir the sugar when you’re melting it for the topping. So basically you have to stir it forever over a medium heat, so it melts into a lovely caramel: 

Then you pour it into your dish (I couldn’t rustle up enough ramekins, so I made one big flan) and let it spread over the bottom and a bit of the sides. 

(It hardens like candy at this point; but after it sits for several hours with a custard on top of it, it loosens up into sauce again.)

Then you whisk together the rest of the ingredients — eggs, condensed milk, evaporated milk, more sugar, and vanilla — and blend them well, and pour them into the pan on top of the caramel. Then you bake it, covered, for a long time in a water bath (which just means inside a bigger pan that’s full of hot water. This steams the custard and helps keep it cooking at an even temp throughout). 

You do want your eggs to be room temperature so they meld nicely into the custard. Here’s a tip I didn’t know until this week! You can take cold eggs and put them in a bowl of warm water for 5 minutes, and guess what? They warm up! If they’re not warm enough, do it again. How about that? 

So here it is in its bath:

The hussy!

It took considerably longer than expected to cook — almost 2 hours. You will know when it’s done when it wobbles as one, rather than rippling, when you bump it, like so:

 

 

Then you cool it, chill it in the fridge, and then you run a knife along the edge to loosen it, and flip it upside down, and that’s how you get that gorgeous caramel sauce gracing the top. For some reason I thought this, too, was worth documenting on video, so here I am, schlorping it out of the pan:

 

 

And here it is! Lovely, lovely caramel flan, shining like the setting sun. 

It has a bunch of air bubbles along the outer edge, which apparently is a point against it, but it didn’t bother me!

I had a bunch of mangos, so I scattered those over the slices of flan. 

Truthfully, it was fully sweet enough and didn’t need the mango. Next time I will try maybe toasted coconut, or toasted pecans maybe. Or nothing. It was so good on its own. Silky smooth, creamy, mellow, buttery, warm, rich. Just perfect. 

Damien also made a new-to-us drink: Palomas. It’s tequila with grapefruit soda, and salt on the rim. 

It was pretty good. Not as good as the fact that the grapefruit soda is called “Squirt.” 

THURSDAY
Puntas de filete

Something new. It’s basically — well, pieces of meat in a sauce, served over rice or noodles (fideos). That doesn’t narrow it down much, but the kids liked it, and I thought it was tasty enough. The version I made is very mild. 

I browned up some beef chunks in oil, then took the meat out, melted a bunch of butter in the same pot, and cooked up some diced onion, then minced garlic and serrano pepper, then added in beef stock, crushed tomato, bay leaves, and salt. Put the meat back in, heated it through, and that was it. 

Here’s the recipe I used, from an actual paper book called The Border Cookbook: Authentic Home Cooking of the American Southwest and Northern Mexico

If you’ve got all your ingredients prepped, it comes together very quickly. I served it with cilantro, on rice cooked in chicken broth, which the kids like so much, I’m starting to think they’re making fun of me in some way.

If you’ve made this dish, tell me your favorite variations! I definitely want to make it again, but with a little more flavor in the sauce. 

FRIDAY
Sugar rub chicken thighs, brats, Fasier cake

Today is Moe’s 19th birthday, so Damien fired up the smoker again, and we’re having sugar rub chicken thighs, which everybody loves, and I guess a Frasier cake. Clara’s been slaving over it for about 48 hours and I’m almost afraid to look. I sure do have weird kids, but they make cakes for each other, so that’s nice. 

For the chicken thighs, Damien uses the same sugar rub that he used for the pork ribs (or I guess it’s never quite the same, but it’s the same basic idea), so if you want to do this recipe (WHICH I RECOMMEND), just do the sugar rub part. 

Jump to Recipe

Oh, one more thing: We’ve been using white pepper a lot, because, I don’t know, we lost our regular pepper. White pepper is really interesting. It’s not necessarily more spicy than black pepper in itself, but it adds a kind of fizzing spark to other things and enhances their spiciness, somehow. I like it! But you have to not get carried away. 

And them’s the facts!

sugar smoked ribs

the proportions are flexible here. You can adjust the sugar rub to make it more or less spicy or sweet. Just pile tons of everything on and give it puh-lenty of time to smoke.

Ingredients

  • rack pork ribs
  • yellow mustard
  • Coke
  • extra brown sugar

For the sugar rub:

  • 1-1/2 cups brown sugar
  • 1/2 cups white sugar
  • 2 Tbsp chili powder
  • 2 Tbsp garlic powder
  • 1 tsp red pepper flakes
  • 1 tsp paprika
  • 2 Tbsp salt
  • 1 Tbsp white pepper

Instructions

  1. Coat the ribs in yellow mustard and cover them with sugar rub mixture

  2. Smoke at 225 for 3 hours

  3. Take ribs out, make a sort of envelope of tin foil and pour Coke and brown sugar over them. close up the envelope.

  4. Return ribs to smoker and cook another 2 hours.

  5. Remove tinfoil and smoke another 45-min.

  6. Finish on grill to give it a char.

 

 

What’s for supper? Vol. 245: Pugsy

Did you read the CNN article about What it says about us when we want a cook’s recipe but not their humanity? You have to get through quite a few paragraphs before they get to the punchline, which is that, when you just skip to to the recipe and don’t read all the chit chat and cultural background and tips about the best way to deflower a butternut squash, you are at risk of treating food like a commodity

Ope, that wasn’t supposed to be a joke? All right.

Anyway, as a more or less bona fide albeit very small time food blogger, I will tell you a secret: The reason food bloggers write so much extra stuff is because that makes people stay on the page longer, and then they get paid more. That’s it. That’s the reason. Many people, me included, also enjoy talking about food; but the main driving force behind chatty food blogs is that the person who did the work needs to get paid, and that means ads, which means eyeballs, which means words and pictures.

There is nothing nefarious about this. Some of these bloggers work their absolute tails off developing recipes, producing and editing videos, taking dozens of process shots, formatting everything, and promoting it all, and it’s not a volunteer situation! They have to get paid for their work. On food blogger message boards, they’re constantly agonizing over how to keep people there longer without annoying them so much that they leave.  Of course its tiresome when the best they can come up with is very obvious padding, like,  “Do you like corn? I do. Corn is just the best. When I see corn in the supermarket, I always think, ‘Gotta get some!’ and I load my cart right up! It just feels like summer. Summer in every bite. I will show you how to get that good old summer-in-every-bite feeling with this simple recipe that shows you how to cook corn, because corn is just the best” stuff. But the recipe is free, so.

There is also nothing wrong or dehumanizing, as the CNN article suggests, with a reader deciding they don’t care about all the extries and they just want the recipe card. Sometimes it’s 5:12 PM and you just need the recipe card. It’s just something to keep in mind: Food bloggers are not ravening egomaniacs who think the world is desperate to hear their opinions on copycat Southwest Chicken Irresist-a-bowl. They’re just trying to get paid in exchange for a service, just like everyone else. (I’m different, of course. I have a weird set up and unusually supportive readers who are nonetheless probably just about done hearing my thoughts on this topic.)

WELL, now that I’ve dragged you through 424 pointless words about words about food, I guess we can talk about food. Sorry. Here’s what we ate this week:

SATURDAY
Bacon cheeseburgers, fries, birthday cake

Elijah’s birthday! Following her magnificent performance with Corrie’s Teen Titans cookie cake a few weeks ago, she volunteered to do Elijah’s cake as well. This was a Sonic the Hedgehog cake

and it included Sonic, some other colorful characters that I have strenuously avoiding familiarity with, and also, if you look closely at what is lurking in the background, something called Pugsy

which is a character Elijah made up for the sole purpose of annoying his sisters. 

We intend to let Clara leave the house at some point, but not yet. Not when birthday season is just getting started. 

SUNDAY
Aldi pizza

There was some kind of hullabloo, I forget what, so we just had Aldi pizza. 

MONDAY
Blueberry chicken salad

Always popular. I drizzled a bunch of boneless chicken breasts with olive oil and seasoned them heavy with salt, pepper, garlic powder, and oregano, and broiled and sliced them up. 

We had acres and acres of leftover buns and rolls in the house, so I made a ton of croutons. Ended up burning half of them, but nobody complained. And that is the magic of using a ludicrous amount of butter on your croutons. 

We also had diced red onion, blueberries of course, and toasted almonds. I had my salad with red wine vinegar. 

Nut note: You can easily toast almonds and other nuts by spreading them on a plate and microwaving them for two minutes or so. They come out much more even than with toasting in the oven, and it’s harder to burn them. Some of us are always on the lookout for opportunities to burn things.

TUESDAY
Eggplant parmesan sandwiches on unfortunately multigrain bread

My car was in the shop, so Damien did all the driving for most of the week, which meant I had an unbroken swath of time in the kitchen. I decided to try eggplant parmesan over spaghetti. Then I thought I’d made some french bread for a side, too. Then, I decided I’d made eggplant parm sandwiches on homemade bread, instead.

So I’m making the dough with this very reliable recipe,

Jump to Recipe

and what should randomly and unpredictably occur with no possible way of being warned? I ran out of flour. Facebook friends suggested I could actually use it, wet as it was

and just give it much longer to rise, and then bake it in a hot dutch oven, and I’d get a nice crusty loaf. I didn’t have the extra time, though. So I put some oats in the blender and ground them up pretty fine. I added a bunch of this, but it still looked too wet, so I uhh dumped in some pancake mix. 

I will be honest, I was starting to unravel a tiny bit at this point. I already knew people were not going to be thrilled at having a meatless meal in the middle of the week, so I was really counting on the promise of lovely fresh bread to make it seem appealing. And now I had a bunch of fricken oats in there. 

One smart thing I did was proof the dough in the Instant Pot. I just sprayed the pot with cooking spray and chucked the dough in there, sealed the top, and pressed “yogurt.” An hour later it was more than doubled, and zero cats had trod in it, which is by no means a given when I proof dough anywhere else in the house. 

Then I divided the dough into twelve lumps and set them to rise again. They didn’t rise terribly well, but by this time it was getting close to dinner, so I baked those mofos. They came out . . .  okay. They would have been fine with soup or something, but really not what you want for sandwich rolls. 

They were kind of tired-looking, and very grainy and crumbly inside, and they tasted like oats for some unknown reason. 

The eggplant turned out perfect. I salted, rinsed, dried, breaded, and fried the slices, then layered them with sauce and mozzarella cheese, and baked the whole thing, then carved it up so everyone got a nice stack of cheesy saucy eggplant on their roll, plus a scoop of sauce on top. 

It still tasted like eggplant, though. I always forget this about eggplant. Eggplants have wasted all their splendor in how they look when they’re fresh off the vine, and by the time you eat them, they have very little left to offer, other than a faint muskiness. The mild sauce, mild cheese, and crumbly oaty bread together with eggplant was . . . well, my husband described it as “filling,” and it was that. 

The only eggplant recipe I’ve ever loved is this one for spicy, crisp fried eggplant with yogurt sauce. 

I wish I had some right now. *sob*

WEDNESDAY
Gochujang pork chops, rice, sesame carrot slaw

I had twelve unexciting pork chops and just slathered them with this spicy Korean marinade

Jump to Recipe

for about an hour before shoving them under the broiler, turning once. Voila, exciting! Great flavor, no skill required. I ordered another little tub gochujang while it cooked. 

I really wanted gochujang bulgoki with the carrots and onions and nori and everything, but I was in a rush, and had the wrong kind of pork. So I cribbed the carrot slaw recipe from Two Peas and Their Pod and made some modifications (I made it a little simpler and quite a bit sweeter). I’ll put my recipe card at the end. 

Pretty popular. It’s sweet and bright and spicy and crunchy, and made a very nice accompaniment to the somewhat heavy and sticky marinade on the meat. So, hooray, another side possibility! I’m always hunting for more sides. If I never bake another potato in my whole life, I will be content. 

THURSDAY
Grilled ham and cheese, chips

Nothing to report. Well, I usually say that my secret is I apply a little skim of mayonnaise on the outside of the bread before frying the sandwich in butter. The truth is, I apply the mayo with a spatula, and it’s considerably more than a skim. What, you want to make a skinny corpse someday? Have some mayo.

FRIDAY
Khachapuri (Georgian cheese bread)

Another new recipe that’s been haunting me for a few years now, so I’m finally trying it today. It’s little kayak-shaped bread bowls full of three kinds of cheese, with an egg cooked into it. Eh? Eh? We’ll see if I screw up the breadPROBABLY but it sounds very promising.

I also grabbed some asparagus, which I will probably sauté, and some cans of tomato soup. Sounds like dinner to me. 

Fried eggplant

You can salt the eggplant slices many hours ahead of time, even overnight, to dry them before frying.

Ingredients

  • 3 medium eggplants
  • salt for drying out the eggplant

veg oil for frying

3 cups flour

  • 1 tsp baking powder
  • 2 tsp cumin
  • 2 tsp paprika
  • 2 tsp red pepper flakes
  • 3+ cups water
  • 1 Tbsp veg oil
  • optional: kosher salt for sprinkling

Instructions

  1. Cut the ends off the eggplant and slice it into one-inch slices.
    Salt them thoroughly on both sides and lay on paper towels on a tray (layering if necessary). Let sit for half an hour (or as long as overnight) to draw out some of the moisture. 

  2. Mix flour and seasonings in a bowl, add the water and teaspoon of oil, and beat into a batter. Preheat oven for warming. 

  3. Put oil in heavy pan and heat until it's hot but not smoking. Prepare a tray with paper towels.

  4. Dredge the eggplant slices through the batter on both sides, scraping off excess if necessary, and carefully lay them in the hot oil, and fry until crisp, turning once. Fry in batches, giving them plenty of room to fry.

  5. Remove eggplant slices to tray with paper towels and sprinkle with kosher salt if you like. You can keep them warm in the oven for a short time.  

  6. Serve with yogurt sauce or marinara sauce.

French bread

Makes four long loaves. You can make the dough in one batch in a standard-sized standing mixer bowl if you are careful!

I have a hard time getting the water temperature right for yeast. One thing to know is if your water is too cool, the yeast will proof eventually; it will just take longer. So if you're nervous, err on the side of coolness.

Ingredients

  • 4-1/2 cups warm water
  • 1/4 cup sugar
  • 2 Tbsp active dry yeast
  • 5 tsp salt
  • 1/4 cup olive or canola oil
  • 10-12 cups flour
  • butter for greasing the pan (can also use parchment paper) and for running over the hot bread (optional)
  • corn meal for sprinkling on pan (optional)

Instructions

  1. In the bowl of a standing mixer, put the warm water, and mix in the sugar and yeast until dissolved. Let stand at least five minutes until it foams a bit. If the water is too cool, it's okay; it will just take longer.

  2. Fit on the dough hook and add the salt, oil, and six of the cups of flour. Add the flour gradually, so it doesn't spurt all over the place. Mix and low and then medium speed. Gradually add more flour, one cup at a time, until the dough is smooth and comes away from the side of the bowl as you mix. It should be tender but not sticky.

  3. Lightly grease a bowl and put the dough ball in it. Cover with a damp towel or lightly cover with plastic wrap and set in a warm place to rise for about an hour, until it's about double in size.

  4. Flour a working surface. Divide the dough into four balls. Taking one at a time, roll, pat, and/or stretch it out until it's a rough rectangle about 9x13" (a little bigger than a piece of looseleaf paper).

  5. Roll the long side of the dough up into a long cylinder and pinch the seam shut, and pinch the ends, so it stays rolled up. It doesn't have to be super tight, but you don't want a ton of air trapped in it.

  6. Butter some large pans. Sprinkle them with cornmeal if you like. You can also line them with parchment paper. Lay the loaves on the pans.

  7. Cover them with damp cloths or plastic wrap again and set to rise in a warm place again, until they come close to double in size. Preheat the oven to 375.

  8. Give each loaf several deep, diagonal slashes with a sharp knife. This will allow the loaves to rise without exploding. Put the pans in the oven and throw some ice cubes in the bottom of the oven, or spray some water in with a mister, and close the oven quickly, to give the bread a nice crust.

  9. Bake 25 minutes or more until the crust is golden. One pan may need to bake a few minutes longer.

  10. Run some butter over the crust of the hot bread if you like, to make it shiny and even yummier.

 

5 from 2 votes
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Sesame carrot slaw

Ingredients

Salad:

  • 2 lbs carrots, shredded
  • 2 red bell peppers, seeded and sliced thin

Dressing:

  • 1/3 cup veg oil
  • 1/3 cup soy sauce
  • 1/3 cup lime juice (about three large limes' worth)
  • 1/3 cup brown sugar, packed
  • 8 cloves garlic, crushed or minced
  • 1 Tbsp powdered ginger
  • 2 tsp red pepper flakes
  • 1 Tbsp sesame seeds

Instructions

  1. Mix dressing ingredients together. Combine in bowl with carrots and peppers.

 

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. 

What’s for supper? Vol. 140: Is it too late to be Colombian?

Food! Still important. Here’s what we had this week:

SATURDAY
Birthday party!

Birthday girl requested a cookout. We had a luau-themed party (and yes, I realize that a luau is a party, but the decorations were the only thing anywhere close to a luau, and that only in a passing and culturally insensitive way, so I’m calling it luau-themed. I know, nobody cares. I care.), and the kids got up early and made themselves a tiki bar for serving ice cream sodas.

I took the birthday girl and her friends to the beach, where we had it mostly to ourselves, possibly because of the driving rain. This happened last year, too. It’s okay with me.

She wanted the guests to decorate their own cupcakes. This, too, was okay with me!

SUNDAY
Cookout for home folks, Columbian feast for me

On Sunday, we went to Mass and, after Damien assured me they would eat food, I just scarpered. I drove down to Revere, which is right outside of Boston on the waterfront, and had a sleepover with my friends. Check it out: Melanie Bettinelli, Elisa Low, and Kyra Matsui.

Oh my gosh, we had so much fun. We found ourselves a tiny little Columbian restaurant called La Esquina del Sabor, where we were welcomed like honored guests. While we waited for our food, they treated us to empanadas and some kind of fried cheese with pineapple sauce

I don’t know what kind of cheese it was — it was sort of sweet and firm, but a little bit runny. Heavenly.  I will admit that I didn’t really know what I was ordering, but the whole place smelled so great, I didn’t think I could miss. It turned out to be a kind of Everything Soup

I could identify savory beans and possibly peas or lentils, sausage, big chunks of pork, I think fried plantains, possibly mango, avocado, and shoestring potatoes? on the top, with white rice and a fried egg on the side, and some kind of toasted flat bread. It was wonderful. Wonderful. It made me want to embrace the whole world and then fall asleep in its lap.

So then we stayed up until after 2 am drinking and laughing, slept late, woke up with the salt breeze coming in the windows, and sat on the bed eating baguettes and cheeses and grapes and salami with our coffee, and talking and laughing some more. That grey area in the window on the left is the ocean!

I had to drag myself away eventually, but Elisa and Kyra went on to many more adventures with more friends (and have visited at least two world class museums, so I fully expect another explosion of creativity). And what is the moral of this story? Internet friends are real friends. Oh, yes.

MONDAY
Bagel and egg sandwiches

I got home theoretically in time to make dinner, but all that scarpering wore me out, so the kids made supper. I mentioned ham, but had no takers.

TUESDAY
Chicken salad with walnuts and feta

This is how you actually eat that big box of mixed organic greens you keep buying and then not eating and then throwing away, by the way. Don’t plan to have salad on the side; made salad the main course.

I put the chicken breasts in the Instant Pot with salt, pepper, and lime juice and set it to high pressure for about eight minutes, then did a quick release, let the chicken cool, and cut it up.

So we had mixed greens, chicken, diced red onions, toasted walnuts, and feta cheese. I had balsamic vinegar on mine, and it was very good.

Oh, and thanks to whoever suggested toasting nuts in the microwave! So much easier and less perilous than doing in in the oven. I just spread the nuts out on a plate (not even a single layer like you’re supposed to) and set it for two minutes, and they came out perfect. Toasted nuts make salads so much more exciting.

WEDNESDAY
Chicken burgers, fake Pringles, frozen peas

Wednesday, Lucy had her 3-month visit to the endocrinologist. We love our doctors, but man that is a long trip. Happily, she is doing just great. Here she is enjoying a post-visit treat, because diabetes care comes in many flavors.

THURSDAY
Chicken fajitas with salsa verde, yellow rice

I used to make chicken fajitas allll the time, a long time ago, and it was my signature Delicious Meal of Great Effort. So I was kind of excited about resurrecting this dish, even though I was just planning to use fajita seasoning packets. And what do you know, I’ve turned into a fancypants. It tasted fine; it just wan’t much to write home about.

I sliced up green peppers, red onions, and chicken breast, and marinated it in the spice mix for a few hours, then fried it up in some oil on the stovetop.

I made soooo much, thinking the kids would go gaga over it. I also thought I’d give them a treat by buying several boxes of that violently yellow “Spanish rice” stuff. Well, they didn’t care! Oh well.

I did make another batch of salsa verde, with tomatillos, onions, jalapenos, and lots of garlic

plus chicken broth, lime juice, a little sugar, and a ton of cilantro. Full recipe at the end.

I let it cook too long and it was very thick, but somehow I muscled through and ate . . . kind of a lot of it on the fajitas, with sour cream.

Fine, I like yellow rice from a box. I like it. I had taken the kids to the long-promised outdoor pool for almost three hours, and I was hongry. Then, after supper, I opened up a speech I’m giving next week, thinking it needed a little tweaking. It needed . . . a lot of tweaking. Thank goodness I ate all that salsa verde, to fortify me.

FRIDAY
Pasta and sauce

With a little bit of end-of-summer-panic on the side!

I guess I just have one recipe card to share today: The salsa verde. If anybody knows what kind of Columbian soup that was, hit me up with the recipe! I don’t think my family would eat it, but I just want to know.

5 from 2 votes
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Salsa verde

Ingredients

  • 10-12 tomatillos
  • 3 jalapeno peppers
  • 10 cloves garlic with wrappers on
  • 1-2 medium onions, peeled and quartered
  • 3/4 tsp sugar
  • 3/4 cup chicken broth
  • 1/4 cup lime juice
  • 1 bunch cilantro
  • olive oil for cooking

Instructions

  1. Preheat the broiler. 

  2. Put unwrapped tomatillos, whole jalapenos, garlic cloves with wrappers on, and peeled, quartered onions in a shallow pan, and broil until slightly blackened - about 5 minutes. 

  3. Let the vegetables cool. Pull the wrappers off the garlic, cut the tops off the jalapenos (but leave the seeds and insides), and trim the ends off the onions.   

  4. Put all vegetables inside a food processor, and add a big handful of cilantro and 3/4 tsp sugar. Blend until it's pulpy. It will be runny.

  5. Heat a little olive oil in a saute pan and add the vegetable mixture. Heat, stirring, until it thickens up a bit. 

  6. Add 3/4 cup chicken broth and 1/4 cup lime juice and continue heating, stirring from time to time, until it thickens up again. 

What’s for supper? Vol. 81: How very Montessori

Yipe, it’s late! Never mind the introduction where I mention that we were extremely busy this week. Here’s what we ate:

SATURDAY
Pizza and birthday cake

Another birthday! Actually, this birthday was last month, but we finally got around to having the party and sleepover. Child requested calzones, but I bargained her down to pizza. The cake, I refuse to show you. Turns out it’s very possible to go very, very wrong with a simple Deathly Hallows symbol.

A few of the decorations turned out pretty good, though. Here are the candles floating over the table:

They are rolls of cardstock with electric tea lights stuck in one end, hanging from threads.

Other quickie Harry Potter party ideas: We drew banners for the four houses on poster board, and drew on white balloons to make them look like owls. We printed out “wanted” signs for the villains and tacked them up, and also printed out and cut out a photo of Moaning Myrtle, and taped that to the toilet. We wrote “The chamber of secrets has been opened” in lipstick on the front window.

Party food was not super inspired – just orange soda labelled “pumpkin juice” and lots of gourmet jelly beans labelled “Bertie Bott’s.” For an activity, the kids dipped pretzel rods in candy melt and then decorated them with various sugars and sprinkles, for wands.

***

SUNDAY
Bacon cheeseburgers, chips, ice cream sundae cones

This was the actual birthday of #1 Son, who requested this fine meal. I want to say there was salad, but I don’t think there was. We got hot fudge and hot caramel, and put one in the bottom of the cone and one on top of the ice cream. Birthday!

***

MONDAY
Oven roasted pork ribs, roast mushrooms, fruit salad

Still the best way to make ribs if you can’t grill them outside. Salt and pepper on a rack in a real hot oven until they’re sizzling hot. So good.

Mushrooms were 79 cents for eight ounces, so I bought six packages and went to town. Here’s the recipe from Deadspin (which means it’s rambling and profane and oddly endearing). This picture is from my very worst camera, but — oooh, that smell.

Strawberries and blueberries were also on sale, so we mixed them together and pretended it wasn’t a weird side dish.

I’m trying to get away from serving potatoes all the time. Not because I have some kind of theory about dietary starches, or because I’m ashamed of my Hobbit forefathers, but . . . I don’t know why, I guess I’m just bored.

***

TUESDAY
Hot dogs, onion rings, corn on the cob

Remember how we had hot dogs last week? Well, this week, we had hot dogs again.

The corn on the cob was first of the season, and middle-of-May corn tastes a lot like “too soon.” But setting the kids to shuck some corn is a quick way to redeem part of one day from what has lately become a discouraging stream of rushing in and out of the car, gobbling pre-packaged junk food, and realizing Sophia the First and her very unlikely rabbit friend have been gabbling away for four hours straight. Here! Shuck some good old corn! Be wholesome for a minute! Maybe we can string wooden beads later, or even — stop me if this sounds crazy — go outside.

So I get them set up with twelve ears of corn and, as I go about my business in the other room, I hear the honest, timeless sound of happy, unspoiled children hard at work at the domestic arts, up to their elbows in the fruits of the earth, smelling green smells, rediscovering the joys of industry. Then I hear,

Corrie is up on the table and she has nothing on her bottom! THE CORN! IS GOING! TO TASTE! LIKE BOTTOM!!!”

Sure enough. How very Montessori.

***

WEDNESDAY
Chicken apple salad, risotto

This meal was a copycat version of a salad I often get at Wendy’s. I got a few bags of mixed greens and let the kids choose their combination of warm grilled chicken, crumbled bleu cheese, diced green apples, sweet dried cranberries, toasted walnuts, and some bottled berry vinaigrette dressing. (Wendy’s version has two kinds of apples, sugared pecans, and pomegranate vinaigrette.)

Fancy!

It’s totally worth the quick extra step to toast the nuts. Put them in a single layer in a baking pan in a 350 oven for about ten minutes. I know everyone is always talking about how this and that brings out the flavor of this and that, but toasting really does bring out the flavor of nuts. It also makes them, I don’t know, more pleasing to the teeth. It turns them into interesting, adult nuts instead of stupid, immature nuts. Just do it!)

I made the chicken by marinating it all day in a bag with some bottled Italian dressing, then roasting it under the broiler on a pan with some drainage. This meal was a big hit. Definitely making it again.

We also had magic Instant Pot (Amazon Affiliate link!) risotto using this recipe (skipping the squash). I’m including a picture because it looks like a lovely little cumulous butt floating through the sky.

Imagine if butts were made with sauteed onions and parmesan cheese. What would they rain down? Pure joy, that’s what.

***

THURSDAY
English muffin pizzas

We were home for about twelve minutes in between school and a concert, so English muffin pizzas did the trick. We made about 45 of them with what turned out to be, oops, cheddar cheese.
Here’s an after-concert group portrait:

Back row: My Mother Made Me Wear This Shirt and It Burnssssssss
Front Row, Left to right: Pretty Much Always Having a Wonderful Time; Angry Because Mama Said We Can Swing On the Swings Anytime, But Not Right Now; This Skirt Is Not Who I Am; and Kind of a Violin Prodigy, Kind of Over Having Siblings

***

FRIDAY
Fish tacos and corn chips

Just frozen fish sticks, shredded cabbage, jarred salsa, sour cream, and limes on tortillas, and maybe some guacamole if I can still lift my arms by the end of the day.