Many months ago, as some of you may recall, I wrote about replacing our dishwasher with a super quiet model that's supposed to do everything but cook and dish the food on to the plates. Unfortunately for us, we bought a lemon. The company sent repairmen to our home four times to fix the motor that sounds like a mack truck going through a meat grinder instead of the silent, trickling spring it promised. Each time, the repairmen replaced parts, rebuilt motors, ordered new motors, etc. Each time, within a day or two, the sound returned. Ultimately, the company is allowing us to trade-in this model for another one.
When we arrived at Lowe's (not the one where we purchased it because someone in India decided that the Lowe's in Queen Creek is closer to us than the Lowe's in East Mesa even though it isn't), we were confronted with a couple of happy discoveries. First, Lowe's is giving us a credit for the full purchase price of our dishwasher which means we don't have to buy from the same company; we can choose any dishwasher we like. This is indeed good news because we didn't really want another Frigidaire after our current experience. Besides, the one we have is pretty much their top-of-the-line model, so we could only go down in features and efficiency if we kept the same brand. Second, the Labor Day appliance sale begins tomorrow, so we will get a 20 percent discount off the Maytag dishwasher we chose. Luckily for us, the new one is about $10 more than the old one before the discount! Thus, we will end up with a credit on our Lowe's account that I can use to buy some new paint or blinds. (Score!) Truthfully, it seems only fitting that we should get some kind of discount and credit after all the repair visits we've had to schedule and wait for. (Bless his heart, Jeff - my hero - has taken care of all of this!)
On the down side, it took us about an hour to do the paperwork and choose a new dishwasher, so when we left the store at 6:10 (starving), we succumbed to the temptation of eating out, and we didn't go cheap. Our choice of Sweet Tomatoes set us back about $35, but the food was excellent. Even though I ate far too much, I feel like the choices were healthy since I stuck almost exclusively to the raw vegetables and salads. (The best prepared salad consisted of fresh broccoli, peanuts, and craisins in a sweet slaw-style dressing.) Of course, Sweet Tomatoes has more selections than anyone could hope to eat with about 8 varieties of soup, several pasta dishes, potatoes, baked muffins, focaccia bread pizza, 45 feet of salad bar, plus dessert (which included warm apple cobbler with caramel sauce and vanilla ice cream). Yum! Yum! So, once again we fell off the budget wagon, but the time to sit down and talk to each other about our hectic day was worth it in the end. Who knows, maybe when my new dishwasher comes in a week I'll be inspired to cook at home since I won't have to listen to the relentless noise of the old one rattling through the house. Nah, I don't really think so either, but I just keep telling myself it's true.
Tuesday, August 31, 2010
Sunday, August 29, 2010
Meatless Munchies
During last night's sort-of get together, one of the people attending quizzed me about the ingredients of the food I prepared because she is vegetarian. As I discussed foods and being vegetarian with her, I realized the only meat-based dish on the table was the sesame chicken drumettes. While I did not intentionally plan this, I find it telling that it worked out weighing so heavily on the vegetarian side of the menu. As I mentioned a few months ago when I decided to eat meat once again, I usually go through phases, and I think the carnivore era might be coming to a close yet again. Lately I have not been too interested in cooking dishes with hamburger or chicken in them; however I have contemplated fish several days in a row. Last week at the grocery store, I checked out the Morningstar Farms section of the freezer hoping to find something of interest. Meanwhile, the guys have been eyeing me anxiously when I make the menu and find that much of it is based around eggs, cheese, and fish. (Unfortunately, this stuff doesn't sound good to them when it's dinner time, so we've been tossing pizza in the oven, which I then eat very little of. Don't worry, I'm not losing weight since I find other things to nosh.)
Perhaps we could come to some arrangement, though. As I was talking to the vegetarian guest last night, her partner said she still eats meat, but only once a week. On that evening, they either go out and make separate choices, or their dinner at home is something that can be eaten with or without the meat. For example, one of them makes a vegetable-based casserole to feed both of them; however, one of them mixes some chopped chicken in with hers. Another option they discussed is having hamburgers (real and fake) with fries in the oven. Either way, the partner who eats meat still gets her fix, while the vegetarian doesn't feel pushed to eat something she doesn't want. This is similar to how our kitchen operated in the past and probably will again.
As I contemplate this more and more I can feel my interest in meat waning once again. I've about eaten my fill of bacon, sausage gravy, and spaghetti sauce with ground beef. I'm not sure I'll go cold turkey this week, but there is change blowing in the wind.
Perhaps we could come to some arrangement, though. As I was talking to the vegetarian guest last night, her partner said she still eats meat, but only once a week. On that evening, they either go out and make separate choices, or their dinner at home is something that can be eaten with or without the meat. For example, one of them makes a vegetable-based casserole to feed both of them; however, one of them mixes some chopped chicken in with hers. Another option they discussed is having hamburgers (real and fake) with fries in the oven. Either way, the partner who eats meat still gets her fix, while the vegetarian doesn't feel pushed to eat something she doesn't want. This is similar to how our kitchen operated in the past and probably will again.
As I contemplate this more and more I can feel my interest in meat waning once again. I've about eaten my fill of bacon, sausage gravy, and spaghetti sauce with ground beef. I'm not sure I'll go cold turkey this week, but there is change blowing in the wind.
Saturday, August 28, 2010
The Party That Wasn't
Dear Potential Guest,
The tartlets were pretty cool, too. I used a rolling pin to flatten slices of wheat bread before cutting out large circles which I placed in a muffin tin, sprayed with butter flavor cooking spray and baked for about 10 minutes to make them crispy. When the cups were cook, I spooned in some of my fig chutney and shaved cheese on top using my vegetable peeler. These babies were a hit with the few people who actually came over tonight.
When invited to a gathering of friends, please make your attendance intentions clear. For example, don't say to your potential hostess, "Yeah, we'll stop by," if you have no intention of doing so. In addition, don't tell her several times you are planning to attend and then e-mail her work account (on Saturday) saying you don't think you'll make it after all. In that case, a phone call is definitely in order. Finally, don't discuss the upcoming party enthusiastically giving your potential hostess the impression you are attending if you are not. Remember, your hostess and her family could find better things to do with half of the weekend instead of cleaning the entire house (making sure to remove all traces of her beloved pets just in case you're allergic), not to mention planning, shopping for, and preparing interesting and tasty foods for the consumption of people who can't be bothered to show up.
Sincerely,
Your HostessAs you can see, I'm a little annoyed this evening. Of the 45 invitations we issued to co-workers (with the potential of 90 people counting significant others), two people came to our party this evening - one of them alone (since she is steadfastly single) and the other with her partner. Thus there were three guests and two hosts to consume food and drink geared to about 25. (We know from experience that by inviting 45 people we will probably get around 15 actual takers who may or may not bring someone to the event.) For this reason Jeff and I have a love-hate relationship with parties. Sometimes they are extremely well attended (i.e. last spring's retirement party and last Christmas's martini party), but sometimes no one shows nor offers any explanation for the behavior. To make matters worse, this party wasn't even our idea. Several people (none of whom attended) said repeatedly that we should have a party to mingle with the new faculty members. Rationally, I don't think non-attendance is meant as a personal affront, but emotionally it's hard not to take it that way. Oh well, maybe I should just be grateful to have leftovers.
I made sesame chicken drumettes (a Sandra Lee recipe from one of her Semi-Homemade cookbooks), tartlets filled with fig chutney and topped with Pecorino Romano cheese, edamame hummus, pinwheels filled with black olive and roasted bell pepper tappenade, pita chips, roasted balsamic onions, caramelized black bean butter, and "flan" cake.
The chicken was tender and wonderful, though I didn't use the drumettes since I already had a bag of frozen tenders. Basically, the chicken is marinated in teriyaki sauce for at least an hour and then baked for about 15 minutes. At that point, it is brushed with a mixture of equal parts honey and barbecue sauce with a splash of sesame oil and put back in the oven for another five minutes. Next, flip the chicken, brush it with more of the hone-barbecue-oil combo and cook for a final five minutes. This is so yummy you will make it again and again. (I do!)
The tartlets were pretty cool, too. I used a rolling pin to flatten slices of wheat bread before cutting out large circles which I placed in a muffin tin, sprayed with butter flavor cooking spray and baked for about 10 minutes to make them crispy. When the cups were cook, I spooned in some of my fig chutney and shaved cheese on top using my vegetable peeler. These babies were a hit with the few people who actually came over tonight.
The edamame hummus is an easy dip that I enjoy more than the guys. First I nuke a package of frozen edamame and pour it into the food processor. Next, add about a cup of ricotta cheese, a splash or two of lime juice and about a quarter cup of olive oil. Process until smooth, adding salt and pepper to taste. This is excellent with pita chips - which are super easy to make. Cut the pita circles into eighths, separating the layers to make 16 pieces out of each round. Toss the wedges with a little olive oil and the seasonings of your choice. (I like cumin, pepper, and salt.) Finally, bake them for 12-15 minutes. (Check them at 12 to make sure they aren't too done.) These are so crispy and wonderful that every time I eat them I think I'll never buy a bag of chips again.
The tappenade also came out of the food processor and included a can of pitted black olives, two marinated and roasted bell peppers (from a jar purchased at the 99 Cents only store), pepper, parsley, and feta cheese. I spread this yummy mixture on flour tortillas, rolled them up, and wrapped them tightly to sit in the fridge for a couple of hours before slicing them up for consumption. They were excellent, too, and provided a nice counterpoint to the roasted balsamic onions. (These were roasted in their skins on low heat for an hour, and then peeled and put in a container with a marinade consisting of equal parts olive oil and balsamic vinegar. Next, I put them in the fridge to marinate all day before draining and serving them tonight.)
For dessert Jeff requested a "flan" cake that his mom made when he was young. Basically it is a yellow cake layer baked in a pan that has an indentation on the top and fluted edges. When the cake comes out of the oven, the indentation is filled with cooked and cooled vanilla pudding. Just before serving, spread a can of fruit pie filling (we used strawberry-raspberry) on top. This both beautiful and good.
Overall, the food was excellent even if no one showed up to eat it. Perhaps I'll make these festive party bites for game night with just the guys.
Clockwise from Top Left: Roasted Balsamic Onions, Edamame Hummus, Caramelized Black Bean Butter, Olive and Pepper Pinwheels, Romano Cheese and Fig Chutney Tartlets
Friday, August 27, 2010
It's Bean Fun
Friday has become our fast food night once again, but tonight we decided to break the cycle and eat something junky at home. (Of course this decision was helped along by the fact that Jeff and I were exhausted this evening and that we can catch 2012 - the movie - on instant play from Netflicks.) Thus, we decided to have pizza, hot dogs, and chicken tenders, all of which were residing in the ice box snugly packed into microwave-safe left-over containers. (I'm betting you could guess which food each of us ate.)
The good news is that because we stayed home tonight, we actually came in under our $20 budget for the week, spending only $14 and change. The bad news, of course, is that we didn't eat anything interesting. However, I am considering some "Caramelized Black Bean Butter" for tomorrow night's gathering. This makes a wonderful dip that our guests always enjoy. It is also fabulous on sandwiches with grilled veggies. Here's the recipe (which I pilfered from Food Network.com).
Caramelized Black Bean "Butter"
Ingredients
1 tablespoon olive oil
4 cups chopped onion
2 (15 ounce) cans black beans, rinsed and drained
1 tablespoon balsamic vinegar
2 teaspoons unsweetened cocoa
1/2 teaspoon salt
1/2 teaspoon paprika
1 tablespoon chopped fresh parsley
Preparation
Heat oil in a large nonstick skillet over medium-high heat. Add onion; saute 10 minutes or until golden. Place onion, beans, vinegar, cocoa, salt, and paprika in a food processor; process until smooth. Place mixture in a bowl. Sprinkle with parsley. (Yields 3 cups)
The good news is that because we stayed home tonight, we actually came in under our $20 budget for the week, spending only $14 and change. The bad news, of course, is that we didn't eat anything interesting. However, I am considering some "Caramelized Black Bean Butter" for tomorrow night's gathering. This makes a wonderful dip that our guests always enjoy. It is also fabulous on sandwiches with grilled veggies. Here's the recipe (which I pilfered from Food Network.com).
Caramelized Black Bean "Butter"
Ingredients
1 tablespoon olive oil
4 cups chopped onion
2 (15 ounce) cans black beans, rinsed and drained
1 tablespoon balsamic vinegar
2 teaspoons unsweetened cocoa
1/2 teaspoon salt
1/2 teaspoon paprika
1 tablespoon chopped fresh parsley
Preparation
Heat oil in a large nonstick skillet over medium-high heat. Add onion; saute 10 minutes or until golden. Place onion, beans, vinegar, cocoa, salt, and paprika in a food processor; process until smooth. Place mixture in a bowl. Sprinkle with parsley. (Yields 3 cups)
Thursday, August 26, 2010
Two Steps Back
Looking at our project's running total, I have to admit we're not doing so well. At this point, even if we spend only our allotted $20 a week for the rest of the year, we will end about $200 over budget. (On the other hand, that's still about $1800 less than we spent last year.) Considering recent weeks, it doesn't seem likely we'll completely adhere to the budget for four more months, but we're going to try.
This morning on the way to work Jeff and I agreed to rededicate ourselves to spending less on eating out. I think we got off track during our trip to the beach in June and things just snowballed from there. It's sort of like being on a diet. Once you splurge on a dish of cake and ice cream, it's hard to reign in your appetite for sweets. We fell off the budget wagon and just seemed to say "what the heck" after that. Couple that with a stressful beginning to the school year and a multi-state 14-hour driving trip, and we just hit our breaking point. Hopefully we can climb back aboard this week, though I have to admit we've spent nearly $20 already between Mickey D's on college night and early morning cups of coffee at QT. However, we did make a little progress in that we remembered to pack a cooler full of drinks before heading to our son's evening class a second time. (If only we had put the cooler in the back seat instead of the trunk!)
With mixed feelings I consider our predicament. On one hand, I'm happy Jeff suggested we try to tame the spending beast again. On the other, I know that means I have to plan meals for each night of the week. Perhaps I should remember my early project strategy of picking up some frozen meals to eat in lieu of fast food. After all, fish and fries in the oven is better than Long John Silver's considering I get to wear my pajamas to dinner. (I know. You've heard this before, but I'm trying to psych myself up here, so cut me some slack.)
This weekend shouldn't be a problem for us since we're hosting a get together for some of the new and returning faculty. My department consists mostly of staff new to the school, so we're hoping to do a little bonding. In addition, my mom sent me an article featuring cool and unusual snack foods, so that should get me started on the nibbles. (Right now, I'm think sesame teriyaki chicken fingers along with hummus and pita chips.) In addition, we've been doing a good job with lunches. Even on days we don't have leftovers, Jeff packs a PBJ along with a piece of fruit or some yogurt to keep us going through the afternoon. Our son has even helped out by fixing himself snacks before evening classes so he's not tempted to beg for a burger on the way. I guess, all things considered, we'll be alright after all.
This morning on the way to work Jeff and I agreed to rededicate ourselves to spending less on eating out. I think we got off track during our trip to the beach in June and things just snowballed from there. It's sort of like being on a diet. Once you splurge on a dish of cake and ice cream, it's hard to reign in your appetite for sweets. We fell off the budget wagon and just seemed to say "what the heck" after that. Couple that with a stressful beginning to the school year and a multi-state 14-hour driving trip, and we just hit our breaking point. Hopefully we can climb back aboard this week, though I have to admit we've spent nearly $20 already between Mickey D's on college night and early morning cups of coffee at QT. However, we did make a little progress in that we remembered to pack a cooler full of drinks before heading to our son's evening class a second time. (If only we had put the cooler in the back seat instead of the trunk!)
With mixed feelings I consider our predicament. On one hand, I'm happy Jeff suggested we try to tame the spending beast again. On the other, I know that means I have to plan meals for each night of the week. Perhaps I should remember my early project strategy of picking up some frozen meals to eat in lieu of fast food. After all, fish and fries in the oven is better than Long John Silver's considering I get to wear my pajamas to dinner. (I know. You've heard this before, but I'm trying to psych myself up here, so cut me some slack.)
This weekend shouldn't be a problem for us since we're hosting a get together for some of the new and returning faculty. My department consists mostly of staff new to the school, so we're hoping to do a little bonding. In addition, my mom sent me an article featuring cool and unusual snack foods, so that should get me started on the nibbles. (Right now, I'm think sesame teriyaki chicken fingers along with hummus and pita chips.) In addition, we've been doing a good job with lunches. Even on days we don't have leftovers, Jeff packs a PBJ along with a piece of fruit or some yogurt to keep us going through the afternoon. Our son has even helped out by fixing himself snacks before evening classes so he's not tempted to beg for a burger on the way. I guess, all things considered, we'll be alright after all.
Tuesday, August 24, 2010
A Not so Sticky Situation
I have a love/hate relationship with scrounging for dinner. I love that I can have whatever I want even if no one else thinks it is dinner. (Read avocados, cantaloupe, Swiss cheese with a handful of cashews, leftover vegetables, etc.) I also love that there is no cooking time at the end of a long work day, no mess to clean up since everyone has to take care of himself, and no waiting for the guys to show up at the table after I've put something on it. On the other hand, I hate that we don't actually eat dinner together and that I'm not always sure my son is eating at all. (Though he does play the guilt card in an effort to get me to fix something for him.) Despite these drawbacks, tonight is a fend-for-yourself event. In case you haven't noticed, I'm shirking my duties. Last night my son started guitar class so we had boxed mac and cheese with hot dogs. With our schedule filling quickly these days, I have resorted to "fast" food at home. (I guess it could be worse; we could be eating at Mickey D's!) Now, scrounge night has followed on the heels of not-really-cooking night. What is the world coming to?
On the bright side, we picked up a couple of cactus pears at the grocery this evening. While I have had cactus candy and cactus jelly, I have never purchased cactus pears to eat raw. What a treat! I always assumed that the candy and jelly were super sweet because they were made with an overload of sugar, but I learned tonight that might not be so. One of the two pears we purchased felt soft and ripe, so I peeled and sliced it as soon as everything else was put away. The outer and inner flesh of this particular variety were both pale green (Though many varieties bear red or purplish fruit when ripe, this "white-skinned" type is popular in Mexico.) The fruit had an aroma and taste akin to an extremely sweet, non-acidic kiwi crossed with a hint of cucumber. The seeds were plentiful and reminded me of eating heavily seeded grapes. Some of them we spat out, but many of them we just swallowed with the fruit. Upon doing some research I've learned that the seeds may be dried and ground into flour. I've also learned there is a goodly amount of fiber, calcium, and vitamin C in these puppies. Finally, I found that prickly pears are also eaten in Mediterranean and European countries like Italy where the fruit is often served in a bowl of cold water. (Who knew?)
Of course, the ones I purchased were spine free and probably came from a nopale farm which harvests the thick prickly pear pads as well. Having backed into prickly pear before (at the Desert Botanical Gardens), I wouldn't recommend harvesting them on your own without a good deal of protective gear. If you do get some spines in your hands (or the backs of your legs, as I did) the best way to get rid of them is with white glue. Spread a fairly thick layer across the area and allow it dry. When you peel off the glue, all the little spines will come out together. (The woman who told me this said it works for splinters as well, but I haven't tried it.)
The lesson here is next time you're at the store and spy something a little strange, give it a try. You might be pleasantly surprised as I was.
On the bright side, we picked up a couple of cactus pears at the grocery this evening. While I have had cactus candy and cactus jelly, I have never purchased cactus pears to eat raw. What a treat! I always assumed that the candy and jelly were super sweet because they were made with an overload of sugar, but I learned tonight that might not be so. One of the two pears we purchased felt soft and ripe, so I peeled and sliced it as soon as everything else was put away. The outer and inner flesh of this particular variety were both pale green (Though many varieties bear red or purplish fruit when ripe, this "white-skinned" type is popular in Mexico.) The fruit had an aroma and taste akin to an extremely sweet, non-acidic kiwi crossed with a hint of cucumber. The seeds were plentiful and reminded me of eating heavily seeded grapes. Some of them we spat out, but many of them we just swallowed with the fruit. Upon doing some research I've learned that the seeds may be dried and ground into flour. I've also learned there is a goodly amount of fiber, calcium, and vitamin C in these puppies. Finally, I found that prickly pears are also eaten in Mediterranean and European countries like Italy where the fruit is often served in a bowl of cold water. (Who knew?)
Of course, the ones I purchased were spine free and probably came from a nopale farm which harvests the thick prickly pear pads as well. Having backed into prickly pear before (at the Desert Botanical Gardens), I wouldn't recommend harvesting them on your own without a good deal of protective gear. If you do get some spines in your hands (or the backs of your legs, as I did) the best way to get rid of them is with white glue. Spread a fairly thick layer across the area and allow it dry. When you peel off the glue, all the little spines will come out together. (The woman who told me this said it works for splinters as well, but I haven't tried it.)
The lesson here is next time you're at the store and spy something a little strange, give it a try. You might be pleasantly surprised as I was.
Sunday, August 22, 2010
My Cup of Tea
Biscotti, a traditional Italian cookie whose name means "twice baked" in medieval Latin, is a favorite at my house since Jeff and I both enjoy having the crunchy goodness with a cup of evening tea. This treat originated in the town of Prato where it was made from round almond biscuits. In addition, twice-baked bread (which could be kept for long periods of time) was a staple food of the Roman legions. I'm guessing, however, their version wasn't as tasty as the one I made today. Nowadays, people pay a dollar a cookie for these gems. They are delicious, but they're so easy to make I just can't bring myself to fork over a lot of money. My favorite biscotti recipe is from Giada De Laurentiis of Food Network fame, although I do take some liberties with it.
Holiday Biscotti
Ingredients
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 3/4 cup sugar
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 teaspoon grated lemon zest
• 1/4 teaspoon salt
• 2 large eggs • 3/4 cup pistachios, coarsely chopped
• 2/3 cup dried cranberries
• 12 ounces good-quality white chocolate, chopped
• Red and green sugar crystals, for garnish
Directions
• Preheat the oven to 350 degrees F.
• Line a heavy large baking sheet with parchment paper. Whisk the flour and baking powder in a medium bowl to blend. Using an electric mixer, beat the sugar, butter, lemon zest, and salt in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Stir in the pistachios and cranberries.
• Form the dough into a 13-inch long, 3-inch wide log on the prepared baking sheet. Bake until light golden, about 40 minutes. Cool for 30 minutes. (I check mine at 30 minutes, since they are often done before the 40 minute suggested cooking time.)
• Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2 to 3/4-inch-thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden, about 15 minutes. Transfer the biscotti to a rack and cool completely.
• Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Dip half of the biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti on the baking sheet for the chocolate to set. Sprinkle with the sugar crystals. Refrigerate until the chocolate is firm, about 35 minutes.
• The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in resealable plastic bags up to 3 weeks.
The first few times I made these exactly as described, but then I decided different kinds of fruits and nuts were in order. Today's batch included chopped cashews in place of the pistachios and chopped dried apricots in place of the cranberries. On other occasions I have left out the nuts altogether and used dried cranberries and blueberries. Dried cherries are also excellent with slivered almonds. In addition, I usually use white chocolate at Christmas and add the colored sprinkles, but the rest of the year I'm partial to dark, semi-sweet chocolate. I don't always dip the biscotti, either. Sometimes I just drizzle the chocolate over the top or spread it across one side to get an even coating. I can't imagine any combination of nuts, fruit, and chocolate would be bad, though. Enjoy!
Saturday, August 21, 2010
Tex Mex Shrimp
Shrimp creole is one of my favorite single-pot meals, but tonight I tried something a little different. I started with the basic sauteed onion and bell pepper in olive oil and added a can of chopped tomatoes. Next, instead of adding a can of tomato sauce, I put in a 10 ounce can of enchilada sauce to give it a Southwestern feel. I also added a can of chopped green chilies and some black olives. (I like to slice the jumbo ones myself, but if any incarnation will do.) After tasting this mixture, I added some chipotle sauce for good measure, along with just a little salt and black pepper. Since I don't like to dirty up a second pot, I just make the rice with the base, but be sure to add enough water. (Jasmine rice is my favorite, and it takes about 1.75 cups of water per cup of dry rice.) Once the rice goes in, cover the pot and simmer it for about 25 minutes (or until the rice is done), stirring occasionally to keep the rice from sticking. (I also added a little more water because it was getting too thick about 15 minutes into cooking.) Finally, drop in a pound of peeled and deveined shrimp to cook for 3 to 5 minutes before dishing this up into bowls. The addition of Tex-Mex flavors gave this classic tomato sauce dish a nice twist that we all enjoyed.
While my first thought was to make some corn muffins (the good kind - doctored with cheese, chilies, and a can of corn), I decided they might be overkill with the chillies already in the sauce, so I tried something from my grandmother's notes called "beer bread." This little concoction came from my great aunt Jo in 1972. It is made from 3 cups of Bisquick, 1 tablespoon of sugar, and a bottle of beer. Stir everything together, spoon into greased muffin cups, and bake at 400 degrees for 20-25 minutes. (Grandma's note said to fill the cups about halfway.) The nearly two dozen muffins that came steaming out of my oven were a lovely golden brown color and held an interesting mix of flavors. They tasted like biscuits, but had the fluffy consistency of corn muffins, plus a slightly yeasty flavor from the beer. While they were warm, we slathered some butter on top and consumed several a piece. I think they'll be good left over, as well. Whereas biscuits get a little tough after sitting for awhile, these may stay soft and reheat pretty well to go with some home made jam tomorrow morning. In addition, it took only a minute or two to mix up the ingredients and put the batter in a pan, thus making it a quick bread I can pop in the oven to go with any meal. They might also be good doctored with cheese and garlic, on the order of Red Lobster's cheddar bay biscuits. I foresee plenty of these in my future. Yum!
While my first thought was to make some corn muffins (the good kind - doctored with cheese, chilies, and a can of corn), I decided they might be overkill with the chillies already in the sauce, so I tried something from my grandmother's notes called "beer bread." This little concoction came from my great aunt Jo in 1972. It is made from 3 cups of Bisquick, 1 tablespoon of sugar, and a bottle of beer. Stir everything together, spoon into greased muffin cups, and bake at 400 degrees for 20-25 minutes. (Grandma's note said to fill the cups about halfway.) The nearly two dozen muffins that came steaming out of my oven were a lovely golden brown color and held an interesting mix of flavors. They tasted like biscuits, but had the fluffy consistency of corn muffins, plus a slightly yeasty flavor from the beer. While they were warm, we slathered some butter on top and consumed several a piece. I think they'll be good left over, as well. Whereas biscuits get a little tough after sitting for awhile, these may stay soft and reheat pretty well to go with some home made jam tomorrow morning. In addition, it took only a minute or two to mix up the ingredients and put the batter in a pan, thus making it a quick bread I can pop in the oven to go with any meal. They might also be good doctored with cheese and garlic, on the order of Red Lobster's cheddar bay biscuits. I foresee plenty of these in my future. Yum!
Friday, August 20, 2010
Dishing on Dishes
This evening I'm in the market for a china cabinet. I've never owned one before, but I do have a glass front cabinet that my first teenage boyfriend presented to me on my 18th birthday for the purpose of displaying a small music box collection which now resides in my office. He built it in his basement, and it has followed me through countless apartments and houses over the last 27 years. Though it began its life stained in a dark brown, it has since been many different colors including white, yellow, red, black, and tan. In addition, it has had numerous flowers, butterflies, and vines painted (both stenciled and freehand) on its sides and down its center. The glass doors have been the recipients of faux stained glass treatments, lacy contact paper, interior curtains, and spray on window frosting. Needless to say, this piece of furniture - which gets reinvented every time I change jobs - has seen better days. In addition it has reached the point that it just doesn't fit in with its surroundings any longer. It isn't really big enough to hold very much, and it isn't pretty enough to look good in my kitchen. Thus, it's time for something new.
I'd like something in a lovely country white with large glass doors, multiple drawers, and covered storage beneath. You know, the kind that shows up in Country Living photo shoots. Of course, I'd also like new kitchen cabinets to match, but those aren't in my future at the moment (I must admit I am lobbying for them along with the granite counter top I fell in love with at Lowe's. So far, I have the layout drawn to scale and just need to price it all out.) My thought is to put this china cabinet next to a large kitchen window that is flanked by cabinetry on the other side, and then build a window seat connecting the two parts of the kitchen and giving the china hutch a built in feel.
Why, you might ask, is this suddenly necessary? Actually, there's nothing "sudden" about it. Over the past year or two I have accumulated multiple serving dishes and quite a bit of bar ware in response to our increased entertaining. In addition, my parents have passed on to me a set of antique dishes (double phoenix Nikko ironware service for 12) along with some Fostoria glassware (service for 4) none of which fits in my tiny, rustic, glass front cabinet and is currently ensconced in several boxes amid layers of newspaper. This will never do, especially since I'm considering have a dinner party just so I can use those dishes.
It's funny how our tastes change over the years. I never thought I'd want a large china cabinet or that I'd have anything to put into it. Now, every time I visit my parents I admire my mother's collection of Fitz and Floyd on display in her own china hutch and long to see those kinds of decorative soup tureens, pitchers, and serving bowls on my own table. In some ways, I feel like I've finally grown up.
I'd like something in a lovely country white with large glass doors, multiple drawers, and covered storage beneath. You know, the kind that shows up in Country Living photo shoots. Of course, I'd also like new kitchen cabinets to match, but those aren't in my future at the moment (I must admit I am lobbying for them along with the granite counter top I fell in love with at Lowe's. So far, I have the layout drawn to scale and just need to price it all out.) My thought is to put this china cabinet next to a large kitchen window that is flanked by cabinetry on the other side, and then build a window seat connecting the two parts of the kitchen and giving the china hutch a built in feel.
Why, you might ask, is this suddenly necessary? Actually, there's nothing "sudden" about it. Over the past year or two I have accumulated multiple serving dishes and quite a bit of bar ware in response to our increased entertaining. In addition, my parents have passed on to me a set of antique dishes (double phoenix Nikko ironware service for 12) along with some Fostoria glassware (service for 4) none of which fits in my tiny, rustic, glass front cabinet and is currently ensconced in several boxes amid layers of newspaper. This will never do, especially since I'm considering have a dinner party just so I can use those dishes.
It's funny how our tastes change over the years. I never thought I'd want a large china cabinet or that I'd have anything to put into it. Now, every time I visit my parents I admire my mother's collection of Fitz and Floyd on display in her own china hutch and long to see those kinds of decorative soup tureens, pitchers, and serving bowls on my own table. In some ways, I feel like I've finally grown up.
Thursday, August 19, 2010
Potatoes with a Punch
After battling through most of a week at school - feeling like I'm perpetually a day late and a dollar short - I went back to Grandma's notes for some comfort food. Tonight's dish: Mexican Tater Tots (or in my case hash browns since the freezer did not magically offer up tater tots upon my command).
Here's the recipe:
4 cups of frozen tater tots with onions
1 #2 can chopped tomatoes
1/2 cup medium salsa
1 4-ounce can chopped green chilies
1 cup sour cream
1/2 cup grated sharp cheddar cheese
Put the frozen tater tots in a 1.5 quart baking dish. Pour the tomatoes and salsa over the tots. Mix the sour cream and chilies together before spreading over the top of the tater tots. Sprinkle with cheese and bake in a 375 degree oven for 25 minutes.
This is an I'm-tired-and-don't-want-to-cook dish at its best. It was super simple to put together, and came out of the oven all bubbly and pretty. (I have to confess, though, I put extra cheese on top because half a cup just didn't look like enough to me.) The casserole didn't seem to suffer from the substitution of the hash browns, either. However, it was kind of watery when we dished up the plates (even after it had set for 10 minutes or so), so I double checked the can size on the tomatoes and discovered that a number 2 can is about 20 ounces, while the can I added was 28 ounces (a number 2.5). Thus, if you have a big can of tomatoes, drain off some of the juice before pouring them over the spuds.
The medium salsa with the green chilies gives it a nice little kick, but not so much as to drown out the other flavors, and provides a counterpoint to the coolness of the sour cream. While I don't really mind eating side dishes for dinner, you could easily add some left over ground turkey or a can of chopped chicken to make this into a main course offering. I'm contemplating spooning the contents into a corn tortilla for an impromptu potato taco, and I'm sure it will make fine leftovers in the lunch box tomorrow. Enjoy!
Here's the recipe:
4 cups of frozen tater tots with onions
1 #2 can chopped tomatoes
1/2 cup medium salsa
1 4-ounce can chopped green chilies
1 cup sour cream
1/2 cup grated sharp cheddar cheese
Put the frozen tater tots in a 1.5 quart baking dish. Pour the tomatoes and salsa over the tots. Mix the sour cream and chilies together before spreading over the top of the tater tots. Sprinkle with cheese and bake in a 375 degree oven for 25 minutes.
This is an I'm-tired-and-don't-want-to-cook dish at its best. It was super simple to put together, and came out of the oven all bubbly and pretty. (I have to confess, though, I put extra cheese on top because half a cup just didn't look like enough to me.) The casserole didn't seem to suffer from the substitution of the hash browns, either. However, it was kind of watery when we dished up the plates (even after it had set for 10 minutes or so), so I double checked the can size on the tomatoes and discovered that a number 2 can is about 20 ounces, while the can I added was 28 ounces (a number 2.5). Thus, if you have a big can of tomatoes, drain off some of the juice before pouring them over the spuds.
The medium salsa with the green chilies gives it a nice little kick, but not so much as to drown out the other flavors, and provides a counterpoint to the coolness of the sour cream. While I don't really mind eating side dishes for dinner, you could easily add some left over ground turkey or a can of chopped chicken to make this into a main course offering. I'm contemplating spooning the contents into a corn tortilla for an impromptu potato taco, and I'm sure it will make fine leftovers in the lunch box tomorrow. Enjoy!
Wednesday, August 18, 2010
Inside out = Easy
I love lasagna. What I don't love is cooking the noodles, making the sauce, stirring the cheese filling together, layering it all, and waiting an hour for it to bake. Sure, it's pretty, but who needs the extra work. So - as usual - I take a short cut and make inside out lasagna in a jiffy. It is also a good way to use up some veggies that have been in the fridge for awhile.
Start by putting a pot of water on to boil for the pasta. (I like corkscrew, medium shells, or bowtie, but any shape will do.) While the water comes up to temp, put some olive oil in a large skillet to start the sauce. I tossed in a chopped yellow onion, a chopped bell pepper, some chopped zucchini and quite a few chopped tomatoes from the garden, along with garlic, basil, oregano, parsley, and just a little sugar. This cooks until the water is ready, and after putting the pasta in the water, add a large can of tomato sauce to the veggies to keep them simmering along. When the pasta is done, drain and add it to the sauce, reserving some of the water to stir in to keep the mixture moist. Next stir in a container of ricotta cheese and turn it all into a baking dish. Before putting it in the oven (350 degrees for about 25 minutes) sprinkle some mozarella on top to make a cheesy, bubbly crust.
Of course, you can make this even quicker by using a jar of sauce and canned veggies like mushrooms and black olives. Either way, this tastes like lasagna even if it doesn't have all the layers and the look. It also cooks in about half the time as regular lasagna. The guys and I like to pop some frozen breadsticks in the oven and let the dish set for a few minutes while they bake. I always make a large dish of this because it makes excellent lunch left overs, and I'm always much happier in the afternoon if I have something good for lunch. It's time for Italian!
Start by putting a pot of water on to boil for the pasta. (I like corkscrew, medium shells, or bowtie, but any shape will do.) While the water comes up to temp, put some olive oil in a large skillet to start the sauce. I tossed in a chopped yellow onion, a chopped bell pepper, some chopped zucchini and quite a few chopped tomatoes from the garden, along with garlic, basil, oregano, parsley, and just a little sugar. This cooks until the water is ready, and after putting the pasta in the water, add a large can of tomato sauce to the veggies to keep them simmering along. When the pasta is done, drain and add it to the sauce, reserving some of the water to stir in to keep the mixture moist. Next stir in a container of ricotta cheese and turn it all into a baking dish. Before putting it in the oven (350 degrees for about 25 minutes) sprinkle some mozarella on top to make a cheesy, bubbly crust.
Of course, you can make this even quicker by using a jar of sauce and canned veggies like mushrooms and black olives. Either way, this tastes like lasagna even if it doesn't have all the layers and the look. It also cooks in about half the time as regular lasagna. The guys and I like to pop some frozen breadsticks in the oven and let the dish set for a few minutes while they bake. I always make a large dish of this because it makes excellent lunch left overs, and I'm always much happier in the afternoon if I have something good for lunch. It's time for Italian!
Monday, August 16, 2010
From Oops! to Oh!
Knowing that the way to win friends and influence people is by feeding them, I decided to whip up something sweet for tomorrow's lunch meeting with the rest of the Junior English teachers. Also knowing that my grandmother was a master of sweets, I went back to her hand-written notes in the women's auxiliary cookbook. This time I found something called "orange balls" which apparently came from my great aunt Dot on Christmas 1980. Here's what the recipe says:
1 box powdered sugar1 small can frozen orange juice
1 box vanilla wafers - crushed
1 stick butter
Mix together and roll into balls.
Now, this seems pretty straightforward, so I picked up some vanilla wafers and orange juice at the grocery this evening and hopped home to make my treat, which looks innocent enough in script, but actually gave me a few problems, mostly due to misconstruing the actual size of a "small" can of juice. As I contemplated the frozen juices, only two can sizes presented themselves - one that was a standard 10 to 12 ounce size and one that was quite a bit larger in the 18 to 24 ounce range. Believing these were the only two sizes available, I opted for the smaller, just as the recipe suggests. In retrospect, an even smaller size - say about 6 ounces - must be available, just not where I shop. Thus, the consistency of my orange balls was not really conducive to holding any particular shape.
My first thought was to stiffen it up a little by adding more vanilla wafers, which I would have done if I had any more. After a mere moment's hesitation, I opted to use the graham crackers from the pantry. It actually took both sleeves to make the "dough" hold its shape even though it was still pretty sticky. Next, I decided to put the bowl in the fridge while we ate dinner to thicken it even more. This seemed to do the trick, because Jeff and I didn't have any trouble rolling spoonfuls into pretty little balls later in the evening. However, the candy again became sticky fairly quickly, and I was concerned with how to take it to school and serve it without too much of a mess. I commented to Jeff that rolling the balls in powdered sugar would help, but that they were already sweet. Next I contemplated dousing them with coconut, which I certainly would have done if I had some. Finally, Jeff (ever the chocoholic) suggested rolling them in cocoa powder. So, after I managed to snag the cocoa from the shelf I can just barely reach, I sprinkled some on a plate and rolled our little orange confections in the powder. This was the best of idea of night! The unsweetened chocolate flavor toned down the heavy orangeness and added a layer of complexity to the candy. In addition, the coating allowed pieces to be handled without sticky fingers and rest prettily on a tray full little candy cups. I think these little gems will wow the department tomorrow and make all our newbies glad they came to Skyline.
1 box powdered sugar1 box vanilla wafers - crushed
1 stick butter
Mix together and roll into balls.
Now, this seems pretty straightforward, so I picked up some vanilla wafers and orange juice at the grocery this evening and hopped home to make my treat, which looks innocent enough in script, but actually gave me a few problems, mostly due to misconstruing the actual size of a "small" can of juice. As I contemplated the frozen juices, only two can sizes presented themselves - one that was a standard 10 to 12 ounce size and one that was quite a bit larger in the 18 to 24 ounce range. Believing these were the only two sizes available, I opted for the smaller, just as the recipe suggests. In retrospect, an even smaller size - say about 6 ounces - must be available, just not where I shop. Thus, the consistency of my orange balls was not really conducive to holding any particular shape.
My first thought was to stiffen it up a little by adding more vanilla wafers, which I would have done if I had any more. After a mere moment's hesitation, I opted to use the graham crackers from the pantry. It actually took both sleeves to make the "dough" hold its shape even though it was still pretty sticky. Next, I decided to put the bowl in the fridge while we ate dinner to thicken it even more. This seemed to do the trick, because Jeff and I didn't have any trouble rolling spoonfuls into pretty little balls later in the evening. However, the candy again became sticky fairly quickly, and I was concerned with how to take it to school and serve it without too much of a mess. I commented to Jeff that rolling the balls in powdered sugar would help, but that they were already sweet. Next I contemplated dousing them with coconut, which I certainly would have done if I had some. Finally, Jeff (ever the chocoholic) suggested rolling them in cocoa powder. So, after I managed to snag the cocoa from the shelf I can just barely reach, I sprinkled some on a plate and rolled our little orange confections in the powder. This was the best of idea of night! The unsweetened chocolate flavor toned down the heavy orangeness and added a layer of complexity to the candy. In addition, the coating allowed pieces to be handled without sticky fingers and rest prettily on a tray full little candy cups. I think these little gems will wow the department tomorrow and make all our newbies glad they came to Skyline.
Sunday, August 15, 2010
Crazy Good
After eating on the road most of the week, I was ready for some home cooking today, so I started early by putting some pork chops in the crock pots to simmer. Within a couple of hours the kitchen smelled of slow cooker onions and barbecue sauce doctored with peach jelly, fig chutney, cider vinegar, Worcestershire, black pepper, and some chipotle for good measure. By the time six o'clock rolled around we were all starving because of the sweet aroma permeating the house. Of course, the pork began falling apart before I even got it to the plate for shredding. Once there, I added just a little corn starch to the liquid and let it thicken while I pulled apart the meat with a fork. The only side dish with this lovely bit of dinner was a bowl of ice cold cole slaw. Although slaw isn't Jeff's favorite, the boy and I adore it with our barbecue sandwiches.
For dessert, I pulled a recipe jotted by my grandmother in the back of a 1968 Women's Auxiliary of St. Anthony's Hospital (in Amarillo, Texas) cookbook. According to the note in the front cover, this Treasure of Personal Recipes came into Grandma's possession in May of 1970 when she lived in nearby Pampa, Texas. The volume bears a few notes next to recipes along with handwritten additions in most of the empty spaces. Grandma even cross-referenced these by adding them to the appropriate section of the index. For example, "chicken enchilada pie" is handwritten on page 29 and listed under the other chicken recipe titles at the back of the book. The index also has check marks with notes of "good" and "very good" next to items like "hello dollies," "Italian cream cake," "autumn surprise cake," and "chocolate syrup cake." As an added bonus, recipes Grandma cut from newspapers, magazines, and ingredient boxes are tucked in the back. This truly is a treasure trove of ideas and here's today's jewel:
Crazy Quick Candy - "This candy has a surprising consistency - crunchy and layered."
1 cup light corn syrup
3/4 cup peanut butter
Melted sweet chocolate
Place corn syrup in a small saucepan and boil until it just turns golden brown. Pour hot corn syrup over peanut butter while beating on medium speed of mixer until ingredients are well combined. (This does best when you start beating the peanut butter before adding the syrup.) Immediately turn out on a buttered cookie sheet and pat out to about 1/4 inch thickness. When cool, spread one side with melted sweet chocolate. Let chocolate harden; then turn candy over and spread other side with chocolate. Cut into pieces. Makes about 40 pieces - tastes like Butterfingers.
While this recipe is as easy as it sounds, I discovered the most important prop is a mixing bowl attached to a stand. Since I used my hand mixer, I had a little difficulty operating it with one hand while pouring the hot syrup with the other and keeping the bowl in one spot at the same time. (After a moment or two, I just scooched it up against my apron to keep it still.) In addition, pouring the syrup in a steady stream kept the candy from getting lumpy. Finally, I didn't have any sweet chocolate, so I used semi-sweet mini chips, which I sprinkled on the candy while it was warm and then spread around when it melted. Since I'm impatient, I only put chocolate on one side, but the candy was yummy all the same. I will make this again, but next time I'll have to have a double batch. The recipe says it makes 40 pieces, but I'm guessing those are pretty small and this stuff is addictive. It does taste like Butterfingers, only softer so it doesn't stick the teeth as much as the candy bar. I'm also considering using chocolate hazel nut spread instead of peanut butter. (I think Grandma would approve of the tinkering.) If this first foray into her cookbook is any indication, there are sweet days ahead!
For dessert, I pulled a recipe jotted by my grandmother in the back of a 1968 Women's Auxiliary of St. Anthony's Hospital (in Amarillo, Texas) cookbook. According to the note in the front cover, this Treasure of Personal Recipes came into Grandma's possession in May of 1970 when she lived in nearby Pampa, Texas. The volume bears a few notes next to recipes along with handwritten additions in most of the empty spaces. Grandma even cross-referenced these by adding them to the appropriate section of the index. For example, "chicken enchilada pie" is handwritten on page 29 and listed under the other chicken recipe titles at the back of the book. The index also has check marks with notes of "good" and "very good" next to items like "hello dollies," "Italian cream cake," "autumn surprise cake," and "chocolate syrup cake." As an added bonus, recipes Grandma cut from newspapers, magazines, and ingredient boxes are tucked in the back. This truly is a treasure trove of ideas and here's today's jewel:
Crazy Quick Candy - "This candy has a surprising consistency - crunchy and layered."
1 cup light corn syrup
3/4 cup peanut butter
Melted sweet chocolate
Place corn syrup in a small saucepan and boil until it just turns golden brown. Pour hot corn syrup over peanut butter while beating on medium speed of mixer until ingredients are well combined. (This does best when you start beating the peanut butter before adding the syrup.) Immediately turn out on a buttered cookie sheet and pat out to about 1/4 inch thickness. When cool, spread one side with melted sweet chocolate. Let chocolate harden; then turn candy over and spread other side with chocolate. Cut into pieces. Makes about 40 pieces - tastes like Butterfingers.
While this recipe is as easy as it sounds, I discovered the most important prop is a mixing bowl attached to a stand. Since I used my hand mixer, I had a little difficulty operating it with one hand while pouring the hot syrup with the other and keeping the bowl in one spot at the same time. (After a moment or two, I just scooched it up against my apron to keep it still.) In addition, pouring the syrup in a steady stream kept the candy from getting lumpy. Finally, I didn't have any sweet chocolate, so I used semi-sweet mini chips, which I sprinkled on the candy while it was warm and then spread around when it melted. Since I'm impatient, I only put chocolate on one side, but the candy was yummy all the same. I will make this again, but next time I'll have to have a double batch. The recipe says it makes 40 pieces, but I'm guessing those are pretty small and this stuff is addictive. It does taste like Butterfingers, only softer so it doesn't stick the teeth as much as the candy bar. I'm also considering using chocolate hazel nut spread instead of peanut butter. (I think Grandma would approve of the tinkering.) If this first foray into her cookbook is any indication, there are sweet days ahead!
Friday, August 13, 2010
A Family Favorite
Underwood's Barbecue has stood in Brownwood, Texas, for over 60 years and has been a family favorite eatery for as long as I can remember. My grandmother, her sisters, and every other relative in town ate there regularly, and today I remembered why.
Even in the parking lot customers are greeted by the aroma of barbecue sauce and hickory smoke, so mouths are watering before people walk through the door. Once inside, the place has a snake-like cue to keep the line in order when it gets busy - which frequently happens. A large wooden sign proclaims a variety of entrees like barbecue chicken, steak, and spare ribs; fried chicken, chicken fried steak, and smoked German sausages. This is really the only selection one needs to make, because all the side dishes are included, and since Underwood's is a self-serve cafeteria style eatery, you can fill the bowls to overflowing. I had wide, snappy green beans, mashed potatoes with cream gravy, red beans, a hot yeast roll, and peach cobbler - though I could have just as easily chosen potato salad, crab salad, cherry cobbler, or apple cobbler too, but everything just wouldn't fit on the tray with my spare ribs and Jeff's fried chicken (both of which we divied up and shared between us). Of course, once all of this makes it to the table, plump Southern girls with friendly smiles and Texas drawls bring around carts of drinks, more hot rolls, and whipped cream for the cobbler. Mmmm...
It seemed only fitting that my extended family should gather in this place after bidding a final farewell to my grandmother. We filled two long tables and spilled over into a couple of side booths with more than 20 of us breaking bread together. Grandma would have loved this scene - full of good food, laughter (with plenty of jokes to keep everyone entertained), and old folks pulled up next to babies who are two and three generations away. This is life the way my grandmother lived it. Later in the day, my cousins and I walked to a small restaurant near our hotel to celebrate our beloved grandmother with her favorite drink - a daiquiri. Although the bar tender was not on duty and the poor waiter didn't know how to make anything except an Italian margarita, Grandma was there too. We toasted her life and spent two hours telling stories about family.
By the end of the day, I realized that while my grandmother's tired body has passed from this world, her spirit lives on in each of us. We all felt her love and influence, heard her laughter, remembered her generosity, and walked away not saddened that her life is over, but happy that we were a part of it for so long. Funerals often bring tears and pain, but today those feelings were sewn into a patchwork of warmth and acceptance that wraps itself around this phenomenon we call family.
Even in the parking lot customers are greeted by the aroma of barbecue sauce and hickory smoke, so mouths are watering before people walk through the door. Once inside, the place has a snake-like cue to keep the line in order when it gets busy - which frequently happens. A large wooden sign proclaims a variety of entrees like barbecue chicken, steak, and spare ribs; fried chicken, chicken fried steak, and smoked German sausages. This is really the only selection one needs to make, because all the side dishes are included, and since Underwood's is a self-serve cafeteria style eatery, you can fill the bowls to overflowing. I had wide, snappy green beans, mashed potatoes with cream gravy, red beans, a hot yeast roll, and peach cobbler - though I could have just as easily chosen potato salad, crab salad, cherry cobbler, or apple cobbler too, but everything just wouldn't fit on the tray with my spare ribs and Jeff's fried chicken (both of which we divied up and shared between us). Of course, once all of this makes it to the table, plump Southern girls with friendly smiles and Texas drawls bring around carts of drinks, more hot rolls, and whipped cream for the cobbler. Mmmm...
It seemed only fitting that my extended family should gather in this place after bidding a final farewell to my grandmother. We filled two long tables and spilled over into a couple of side booths with more than 20 of us breaking bread together. Grandma would have loved this scene - full of good food, laughter (with plenty of jokes to keep everyone entertained), and old folks pulled up next to babies who are two and three generations away. This is life the way my grandmother lived it. Later in the day, my cousins and I walked to a small restaurant near our hotel to celebrate our beloved grandmother with her favorite drink - a daiquiri. Although the bar tender was not on duty and the poor waiter didn't know how to make anything except an Italian margarita, Grandma was there too. We toasted her life and spent two hours telling stories about family.
By the end of the day, I realized that while my grandmother's tired body has passed from this world, her spirit lives on in each of us. We all felt her love and influence, heard her laughter, remembered her generosity, and walked away not saddened that her life is over, but happy that we were a part of it for so long. Funerals often bring tears and pain, but today those feelings were sewn into a patchwork of warmth and acceptance that wraps itself around this phenomenon we call family.
Wednesday, August 11, 2010
On the Road Again
Tonight Jeff and I find ourselves at the Best Western Swiss Clock Inn in Pecos, Texas. We're not really sure why there are two Alpine-themed motels flanking a similarly decorated restaurant in the middle of West Texas, but being the good German stock we are, this seemed the appropriate place to spend the night on the way to Brownwood.
I must say traveling certaninly cramps my culinary style. The bag in the back seat contains stacks of snacks like Ritz crackers, peanut butter, hazelnut and chocolate spread, chocolate chip cookies,cashews, Zingers, Wheat Thins, and spray cheese. Now this is pretty standard driving fare, I think. When I was kid we always took grapes, crackers with peanut butter, and squeeze cheese on family trips, so those seem only natural to me. Jeff, on the other hand, finds it hilarious that his I-like-real-cheese wife deigns to consume processed cheese spread from a can. The first time this incongruity appeared to him was on our honeymoon trip. We eloped over spring break and drove to Carmel, California, to get married before heading up Coast Highway 1 to San Francisco for the remainder of the week. When I pulled crackers and squeeze cheese from the bag in the tiny backseat of Jeff's tiny Geo, he nearly died laughing before turning up his nose in food snobbery. This set the tone for a running joke about my taste in cheese. Of course, I often remind him that he's pretty cheesy, so he should be happy I'm easy to please.
Since we had snacks and a cooler full of drinks, we opted not to eat lunch while making the 10 hour drive from Queen Creek to Pecos. However, once we were checked into the motel, we did meander over to the Alpine Chalet restaurant for a bite of dinner. The menu was an interesting mix of German and American food ranging from club sandwiches to schnitzel. However, we both opted for down home Texas cuisine in the form of genuine chicken fried steack with real (not boxed) mashed potatoes and cream gravy. Since I recently made a quickie rip-off version of this, it seemed only right to remind ourselves how it is supposed to taste - yummy. The steak was pounded ultra thin with a nice coating of golden, crispy breading, while the potatoes had actual pieces of spud in them which gave them a comfort food texture. Even the canned corn on the side seemed to fit the meal, which we scarfed down without much discussion. The only real improvement I wished for was a more generous portion of thicker gravy. Still, we walked away sated and ready to stretch out on clean sheets for the night.
Luckily for us, breakfast at the Alpine Chalet tomorrow morning is included with the room.
I must say traveling certaninly cramps my culinary style. The bag in the back seat contains stacks of snacks like Ritz crackers, peanut butter, hazelnut and chocolate spread, chocolate chip cookies,cashews, Zingers, Wheat Thins, and spray cheese. Now this is pretty standard driving fare, I think. When I was kid we always took grapes, crackers with peanut butter, and squeeze cheese on family trips, so those seem only natural to me. Jeff, on the other hand, finds it hilarious that his I-like-real-cheese wife deigns to consume processed cheese spread from a can. The first time this incongruity appeared to him was on our honeymoon trip. We eloped over spring break and drove to Carmel, California, to get married before heading up Coast Highway 1 to San Francisco for the remainder of the week. When I pulled crackers and squeeze cheese from the bag in the tiny backseat of Jeff's tiny Geo, he nearly died laughing before turning up his nose in food snobbery. This set the tone for a running joke about my taste in cheese. Of course, I often remind him that he's pretty cheesy, so he should be happy I'm easy to please.
Since we had snacks and a cooler full of drinks, we opted not to eat lunch while making the 10 hour drive from Queen Creek to Pecos. However, once we were checked into the motel, we did meander over to the Alpine Chalet restaurant for a bite of dinner. The menu was an interesting mix of German and American food ranging from club sandwiches to schnitzel. However, we both opted for down home Texas cuisine in the form of genuine chicken fried steack with real (not boxed) mashed potatoes and cream gravy. Since I recently made a quickie rip-off version of this, it seemed only right to remind ourselves how it is supposed to taste - yummy. The steak was pounded ultra thin with a nice coating of golden, crispy breading, while the potatoes had actual pieces of spud in them which gave them a comfort food texture. Even the canned corn on the side seemed to fit the meal, which we scarfed down without much discussion. The only real improvement I wished for was a more generous portion of thicker gravy. Still, we walked away sated and ready to stretch out on clean sheets for the night.
Luckily for us, breakfast at the Alpine Chalet tomorrow morning is included with the room.
Monday, August 9, 2010
Quality Control
What ever happened to making sure something was done correctly before presenting it to a customer? Maybe I'm idealistic, but I think that people paying for something should get excellent service and value for their money - even at a place as cheap as Mickey D's. (Yes, we ate there again.) At the end of a long, emotional day I still had phone calls to make and tasks to complete, so I suggested to the guys we could do one of three things: eat leftovers, fend for ourselves, pick up fast food. Of course, the boy opted for the fast food in a heart beat, but in his defense the only leftovers in the fridge were mushroom risotto and sweet potato soup - which has been sitting there for a week. I suppose, too, that fast food is better than fending since that would lead to consuming large amounts of junk food instead of actually sitting down to eat together. Unfortunately, when the guys arrived with sacks of hot food, it wasn't quite right.
First, the french fries weren't really full. I should probably consider this a blessing since my thighs and butt don't really need any more lard-cooked potatoes; however, I still feel cheated out of my rightful share. Next, my burger was missing the bottom bun. I've never seen a burger missing half the bun, but there it was - practically naked. The mayo, lettuce, tomato, and onions made it on to the sesame-seed top, but the burger patty itself constituted the lower extremity. I realize I might be overreacting, but honestly - who is so stupid to put a burger down without a bottom bun?
Sure, I ate the thing. After all, it would take twice as long to return it; they probably wouldn't believe they did it; and I hadn't eaten anything except a granola bar and a plum since breakfast. I guess the lesson here is that if you're hungry enough, take out places can get away with anything. You'd think in this economy, with people lining up 20 deep for every job, that workers (even those at McDonald's) would take just a little pride in their product. What's the world coming to?
First, the french fries weren't really full. I should probably consider this a blessing since my thighs and butt don't really need any more lard-cooked potatoes; however, I still feel cheated out of my rightful share. Next, my burger was missing the bottom bun. I've never seen a burger missing half the bun, but there it was - practically naked. The mayo, lettuce, tomato, and onions made it on to the sesame-seed top, but the burger patty itself constituted the lower extremity. I realize I might be overreacting, but honestly - who is so stupid to put a burger down without a bottom bun?
Sure, I ate the thing. After all, it would take twice as long to return it; they probably wouldn't believe they did it; and I hadn't eaten anything except a granola bar and a plum since breakfast. I guess the lesson here is that if you're hungry enough, take out places can get away with anything. You'd think in this economy, with people lining up 20 deep for every job, that workers (even those at McDonald's) would take just a little pride in their product. What's the world coming to?
Sunday, August 8, 2010
Eat Dessert First
My grandmother's favorite saying is "Life is short; eat dessert first." As her life is drawing to a close - just shy of her 93rd birthday - I decided to take her advice once again knowing she would appreciate this small triumph.
Upon rising somewhere between 3:30 and 4:00 a.m. - on a weekend, no less - I spent an hour contemplating what to do with the day. Ultimately I did some chores - the kind of mundane tasks every one does from time to time that leaves a body satisfied with herself having accomplished them. I kept the laundry going, folding clothes along the way. I cleaned out the entire pantry, rearranging the boxed and canned goods before digging out some clear bins to make more room on lower shelves. During this task the guys eyed several cans of recently purchased fruit, particularly the cherries. Finally, as they oohed and aahed appropriately over my pristinely organized closet, Jeff said, "Do you think you're going to make something with those cans of fruit soon?" Now, I had already planned to make some goodies today, though my thoughts were lingering toward substituting figs into date pinwheels (as Mom and I discussed yesterday). Of course, once the boy gave me the puppy dog eyes and added how much he liked cherry pie, I knew I was done for.
Pie is one of the easiest desserts to make - the only real trick is in remembering to cover the edge of the crust for about half the cooking time - so I didn't mind. The hardest thing about pie is waiting for it to cool before cutting it, so I frequently don't. Today I put my little lattice-topped pastry on a cooling rack for about 20 minutes until I couldn't resist the urge any longer. Of course, since it was still pretty hot, a large scoop of vanilla bean ice cream was in order as well. Knowing this would all meld beautifully, I just started scooping the pie with a spoon and ended with bowl fulls of dessert that looked more like cobbler than pie, but it all tasted good anyway. The guys and I took our treat to the theater for some T.V. time in the middle of the afternoon.
Later, as I finished more laundry I contemplated how nice it was to take a break with a big helping of dessert which pretty much substituted for lunch. I think that feeling of luxury and decadence is why my grandmother repeated that phrase. She was telling me take some time out from chores, from work, from everything I felt I had to do, to relax a little, to enjoy a dish of something good - something that signifies abundance by its nonessential nature. This lesson - stopping to enjoy each day just a little - is one we all need to carry with us. We become so caught up in the negatives - what we don't have, what we haven't done, what we can't accomplish - that we need to remember to savor a little sweetness every day. So go ahead - have piece of pie with your neighbor, take some cookies to work, call a friend while you nibble some cheesecake. Remember, life is short.
Upon rising somewhere between 3:30 and 4:00 a.m. - on a weekend, no less - I spent an hour contemplating what to do with the day. Ultimately I did some chores - the kind of mundane tasks every one does from time to time that leaves a body satisfied with herself having accomplished them. I kept the laundry going, folding clothes along the way. I cleaned out the entire pantry, rearranging the boxed and canned goods before digging out some clear bins to make more room on lower shelves. During this task the guys eyed several cans of recently purchased fruit, particularly the cherries. Finally, as they oohed and aahed appropriately over my pristinely organized closet, Jeff said, "Do you think you're going to make something with those cans of fruit soon?" Now, I had already planned to make some goodies today, though my thoughts were lingering toward substituting figs into date pinwheels (as Mom and I discussed yesterday). Of course, once the boy gave me the puppy dog eyes and added how much he liked cherry pie, I knew I was done for.
Pie is one of the easiest desserts to make - the only real trick is in remembering to cover the edge of the crust for about half the cooking time - so I didn't mind. The hardest thing about pie is waiting for it to cool before cutting it, so I frequently don't. Today I put my little lattice-topped pastry on a cooling rack for about 20 minutes until I couldn't resist the urge any longer. Of course, since it was still pretty hot, a large scoop of vanilla bean ice cream was in order as well. Knowing this would all meld beautifully, I just started scooping the pie with a spoon and ended with bowl fulls of dessert that looked more like cobbler than pie, but it all tasted good anyway. The guys and I took our treat to the theater for some T.V. time in the middle of the afternoon.
Later, as I finished more laundry I contemplated how nice it was to take a break with a big helping of dessert which pretty much substituted for lunch. I think that feeling of luxury and decadence is why my grandmother repeated that phrase. She was telling me take some time out from chores, from work, from everything I felt I had to do, to relax a little, to enjoy a dish of something good - something that signifies abundance by its nonessential nature. This lesson - stopping to enjoy each day just a little - is one we all need to carry with us. We become so caught up in the negatives - what we don't have, what we haven't done, what we can't accomplish - that we need to remember to savor a little sweetness every day. So go ahead - have piece of pie with your neighbor, take some cookies to work, call a friend while you nibble some cheesecake. Remember, life is short.
Saturday, August 7, 2010
Fantastic Fungi
After having a steak with mushrooms last night, I was inspired to make some mushroom magic of my own. One of my favorite ways to use mushrooms - and I love them all - is in risotto. The rice is so creamy, so rich - filled with green onions, crimini mushrooms, and fresh garlic sauteed in butter, not to mention the feta cheese stirred in at the end or the mixture of white wine and chicken stock used to plump the grains. The pay off is so good, I don't even mind stirring it awhile.
When the last ladle of broth and wine went into the pot, I started the main course - salmon patties with a hearty mushroom sauce of their own. I used the "salmon burgers" we previously bought at Sam's Club because they make nice a portion size and are easy to cook. These went into a little hot oil in a large non-stick skillet until they were browned and a little crusty on each side. Next, I pulled them out of the pan and added a finely chopped fresh tomato, minced garlic, and more crimini mushrooms. When the tomato and mushrooms had released most of their water, I added some Worcestershire sauce and wine before sprinkling a little flour over the top to thicken everything up. Finally, I poured the sauce - which was done in a snap - over the patties which I had arranged on a plate. Because the dark sauce, the salmon flavor wasn't strong at all and the whole thing almost tasted like extremely tender chicken breasts. Everyone cleaned his plate for this one!
The only thing that would have made this better is dessert, but alas I didn't make one. Oh well (heavy sigh), maybe tomorrow will bring something sweet. For now, there's a jar of fig jam in the fridge.
When the last ladle of broth and wine went into the pot, I started the main course - salmon patties with a hearty mushroom sauce of their own. I used the "salmon burgers" we previously bought at Sam's Club because they make nice a portion size and are easy to cook. These went into a little hot oil in a large non-stick skillet until they were browned and a little crusty on each side. Next, I pulled them out of the pan and added a finely chopped fresh tomato, minced garlic, and more crimini mushrooms. When the tomato and mushrooms had released most of their water, I added some Worcestershire sauce and wine before sprinkling a little flour over the top to thicken everything up. Finally, I poured the sauce - which was done in a snap - over the patties which I had arranged on a plate. Because the dark sauce, the salmon flavor wasn't strong at all and the whole thing almost tasted like extremely tender chicken breasts. Everyone cleaned his plate for this one!
The only thing that would have made this better is dessert, but alas I didn't make one. Oh well (heavy sigh), maybe tomorrow will bring something sweet. For now, there's a jar of fig jam in the fridge.
Friday, August 6, 2010
Date Night
After a stressful day of meetings Jeff and I decided we needed an evening out. We thought dinner and a movie might be in order. (Ok, we cheated a little because our son was going to a movie without us tonight and it just sounded like a good idea.) We looked at several restaurants around the mall near the theater before settling on The Keg, where we had never eaten before.
The interior was definitely up our alley - cool and dark, providing a welcome respite from the oppressive late afternoon heat. High booths and linen napkins set the stage for an excellent meal consisting of grilled sirloin steaks topped with a portobello, button, and oyster mushroom sauce. The fluffy baked potato had three-cheese butter on top, and the bread was a golden crusty brown on the outside but soft and warm in the middle. The real star of the show, though, was the baked goat's cheese. This came on a plate flanked by toast points on one side and a tomato, onion, basil mixture on the other. The round of goat's cheese had been rolled in chopped almonds and baked until it was oh-so-warm and melty. The creaminess of the cheese, the slight crunch of the almonds, married with the strong basil flavor of the tomatoes to create an appetizer that seemed indulgent, but would be simple to make at home. The presentation, too, with the bright red of the tomatoes next to the soft white cheese and the golden toast, was quite beautiful.
After dinner, we meandered through the mall to the theater for Salt, an action-packed spy flick, which had a hokey story line, but was fun to watch anyway. Our son's movie ended a little before ours, so we met up afterward for a stroll to DQ to end the night with a chocolate dipped ice cream cone. It has been a long time since Jeff and I "dated," so this evening's entertainment was a welcome treat. Best of all, I got to hold hands with my hubby.
The interior was definitely up our alley - cool and dark, providing a welcome respite from the oppressive late afternoon heat. High booths and linen napkins set the stage for an excellent meal consisting of grilled sirloin steaks topped with a portobello, button, and oyster mushroom sauce. The fluffy baked potato had three-cheese butter on top, and the bread was a golden crusty brown on the outside but soft and warm in the middle. The real star of the show, though, was the baked goat's cheese. This came on a plate flanked by toast points on one side and a tomato, onion, basil mixture on the other. The round of goat's cheese had been rolled in chopped almonds and baked until it was oh-so-warm and melty. The creaminess of the cheese, the slight crunch of the almonds, married with the strong basil flavor of the tomatoes to create an appetizer that seemed indulgent, but would be simple to make at home. The presentation, too, with the bright red of the tomatoes next to the soft white cheese and the golden toast, was quite beautiful.
After dinner, we meandered through the mall to the theater for Salt, an action-packed spy flick, which had a hokey story line, but was fun to watch anyway. Our son's movie ended a little before ours, so we met up afterward for a stroll to DQ to end the night with a chocolate dipped ice cream cone. It has been a long time since Jeff and I "dated," so this evening's entertainment was a welcome treat. Best of all, I got to hold hands with my hubby.
Thursday, August 5, 2010
How the Cookie Crumbles
Since peanut butter and milk create a complete protein, warm peanut butter cookies with a glass of cold milk should equal health food, right?
During my last day off before school starts I lounged around the house, flipped through catalogs, contemplated paint chips, dreamed of a kitchen renovation, and made cookies. It seemed a fitting end to summer. The guys generally like chocolate chip cookies best, but I prefer sugar cookies, snicker doodles, or old fashioned peanut butter. Besides, the plan is to impress all the new department members with my baking skills in an effort to win them over via gastronomical bribery. (We now have 19 English teachers at my school, 11 of whom are new this year.) Since we have to start the day with a huge district meeting (read several hours of haranguing), I need a treat that won't melt in the car, and cookies (without any sort of chip) are my best bet.
I use the same Better Homes and Gardens recipe my mom used when I was a kid, and they still taste great. I remember dipping a small fork in a plate of sugar before using the tines to make the trademark criss-cross design of peanut butter cookies. Once or twice I have used the bottom of a glass to flatten the dough, but they're just not as good if they don't look like the ones I grew up eating. Of course, not all peanut butter cookies are good. Some people leave them in the oven too long mistakenly thinking that they should be crisp rather than chewy. Even the recipe itself advocates this method with a cooking time of 10 to 12 minutes. However, I disregard cookie cooking times knowing that allowing them to continue baking on the pan for several minutes after they come out of the oven makes the bottom slightly crusty and leaves the insides soft and munchable. (The first batch goes in for about 9 minutes if the oven isn't completely preheated, but only 8 minutes are needed after that.)
I think these golden bites of dough will do the trick of endearing me to new and returning teachers alike, because all good school leaders know if you don't feed the teachers, they eat the students.
During my last day off before school starts I lounged around the house, flipped through catalogs, contemplated paint chips, dreamed of a kitchen renovation, and made cookies. It seemed a fitting end to summer. The guys generally like chocolate chip cookies best, but I prefer sugar cookies, snicker doodles, or old fashioned peanut butter. Besides, the plan is to impress all the new department members with my baking skills in an effort to win them over via gastronomical bribery. (We now have 19 English teachers at my school, 11 of whom are new this year.) Since we have to start the day with a huge district meeting (read several hours of haranguing), I need a treat that won't melt in the car, and cookies (without any sort of chip) are my best bet.
I use the same Better Homes and Gardens recipe my mom used when I was a kid, and they still taste great. I remember dipping a small fork in a plate of sugar before using the tines to make the trademark criss-cross design of peanut butter cookies. Once or twice I have used the bottom of a glass to flatten the dough, but they're just not as good if they don't look like the ones I grew up eating. Of course, not all peanut butter cookies are good. Some people leave them in the oven too long mistakenly thinking that they should be crisp rather than chewy. Even the recipe itself advocates this method with a cooking time of 10 to 12 minutes. However, I disregard cookie cooking times knowing that allowing them to continue baking on the pan for several minutes after they come out of the oven makes the bottom slightly crusty and leaves the insides soft and munchable. (The first batch goes in for about 9 minutes if the oven isn't completely preheated, but only 8 minutes are needed after that.)
I think these golden bites of dough will do the trick of endearing me to new and returning teachers alike, because all good school leaders know if you don't feed the teachers, they eat the students.
Wednesday, August 4, 2010
The KISS Method
After a day of running errands - picking up music stands from district, buying a new rug for the patio, and getting groceries - I was definitely in the mood for simplicity. Tacos are great for a night like this and actually bring back fond memories of being a teenager because it was about the only thing I prepared with confidence. Though I have to say, my mom always appreciated coming home from work to a dinner she didn't have to fix - even if it was just taco meat, warm shells, grated cheese, and sour cream. These days, I can relate. Pretty much any meal I don't have to prep is a good meal for me. (I should add here that I didn't have to prep lunch, so tacos were probably a cop out. My in-laws invited us to break bread with them at Red Lobster. This is always a treat - especially the warm cheddar bay biscuits - and we enjoyed it immensely. It is funny, though, that three of us ordered the same plate with a mixture of fried shrimp, shrimp scampi, and broiled fish fillet. I guess the older we get, the more homogeneous we become. Does this happen to other families too?)
When I was young, the prep work didn't bother me. It was the actual cooking part that was difficult in my book. After all, recipes seemed vague when they commanded "simmer for three to five minutes until sauce thickens." My first thought was always "How thick should it be?" Next, I wondered, "What should I do if it doesn't get thick?" Finally, I thought, "Is it alright to cook it longer than five minutes or less than three minutes if it is thick?" All these questions swirled through my brain every time I opened a cook book. My dad used to tease me about my inability to cook, while I maintained that anyone who could read could do it. In the end, both of us were right. The basics are all spelled out in the recipes, but the answers to those niggling little questions can only be gained by experience (or advice from someone who has it). I think more people would prepare interesting meals if they could get answers to those queries. Perhaps, in an effort to get folks back to work in this tough economy, we should hire experienced cooks (moms whose kids are starting back to school, grandmothers who are lonely and want to chat with someone, retired teachers who miss telling everyone what to do) to man a cooking emergency hotline at 1-800-PLS-HELP. These people could work from home (via call forwarding or on-line texting) and be on call 24 hours a day with quick answers for struggling beginners or the ability to discuss the finer points of souffles and temperamental sauces with cooks who have been at it awhile. This is a win-win proposition for everyone involved. After all, it would save many-a-teenage cook from being harassed by a parent about his or her lack of culinary skill while getting working moms off the hook for dinner several nights a week. Why didn't I think of this sooner?
When I was young, the prep work didn't bother me. It was the actual cooking part that was difficult in my book. After all, recipes seemed vague when they commanded "simmer for three to five minutes until sauce thickens." My first thought was always "How thick should it be?" Next, I wondered, "What should I do if it doesn't get thick?" Finally, I thought, "Is it alright to cook it longer than five minutes or less than three minutes if it is thick?" All these questions swirled through my brain every time I opened a cook book. My dad used to tease me about my inability to cook, while I maintained that anyone who could read could do it. In the end, both of us were right. The basics are all spelled out in the recipes, but the answers to those niggling little questions can only be gained by experience (or advice from someone who has it). I think more people would prepare interesting meals if they could get answers to those queries. Perhaps, in an effort to get folks back to work in this tough economy, we should hire experienced cooks (moms whose kids are starting back to school, grandmothers who are lonely and want to chat with someone, retired teachers who miss telling everyone what to do) to man a cooking emergency hotline at 1-800-PLS-HELP. These people could work from home (via call forwarding or on-line texting) and be on call 24 hours a day with quick answers for struggling beginners or the ability to discuss the finer points of souffles and temperamental sauces with cooks who have been at it awhile. This is a win-win proposition for everyone involved. After all, it would save many-a-teenage cook from being harassed by a parent about his or her lack of culinary skill while getting working moms off the hook for dinner several nights a week. Why didn't I think of this sooner?
Tuesday, August 3, 2010
Mickey D's Overload
I'm beginning to think we keep McDonald's in business. Today we hit the drive through twice (Yes, you read it right!) The whole ordeal actually started yesterday at 1:15 when we were leaving the school to pick up our son but summoned to the bookstore instead. There, I was shown a tall stack of boxes labeled "English Department" and asked to take care of them asap since they were in the way of today's orientation meetings. It seems the junior highs had sent us a plethora or novels and workbooks for our new freshmen classes.
Soooo, at 7:30 this morning Jeff and I wheeled on campus to sort some books. (It turns our there were even more boxes stacked behind the counter!) We loaded about 40 boxes of books onto a large cart and played push-me-pull-you across campus to the department workroom where we unloaded them all again. Next, each box had to be opened, inventoried, re-boxed into class sets and labeled. Then, we had to rearrange another 40 (or so) boxes full of (heavy!) novels to make room in the storage area for all the new arrivals. This process only stopped for two things: new English teachers introducing asking questions and lunch, which entailed a burger from Mickey D's. By the time we left the school (at 5 p.m.) we decided more fast food was in order. We planned to hit Chik Fil A, but when we saw the prices ($3 to $6 for a sandwich sans fries or a drink), we decided that McDonald's was the best choice once again, so off we went.
While it was a long day of physical labor, Jeff and I are happy it is done. We now have two days off before we report for district meetings on Friday. (It will probably take me 48 hours to recuperate.) Although I still haven't made it to the grocery store (sorry, son) I don't think we'll be eating at McDonald's again soon, but I am considering purchasing stock.
Soooo, at 7:30 this morning Jeff and I wheeled on campus to sort some books. (It turns our there were even more boxes stacked behind the counter!) We loaded about 40 boxes of books onto a large cart and played push-me-pull-you across campus to the department workroom where we unloaded them all again. Next, each box had to be opened, inventoried, re-boxed into class sets and labeled. Then, we had to rearrange another 40 (or so) boxes full of (heavy!) novels to make room in the storage area for all the new arrivals. This process only stopped for two things: new English teachers introducing asking questions and lunch, which entailed a burger from Mickey D's. By the time we left the school (at 5 p.m.) we decided more fast food was in order. We planned to hit Chik Fil A, but when we saw the prices ($3 to $6 for a sandwich sans fries or a drink), we decided that McDonald's was the best choice once again, so off we went.
While it was a long day of physical labor, Jeff and I are happy it is done. We now have two days off before we report for district meetings on Friday. (It will probably take me 48 hours to recuperate.) Although I still haven't made it to the grocery store (sorry, son) I don't think we'll be eating at McDonald's again soon, but I am considering purchasing stock.
Monday, August 2, 2010
The Other White Meat
Tonight's menu is brought to you by pork not beef (even though "it's what's for dinner.") We should probably count ourselves lucky that anything was for dinner tonight since I haven't been to the grocery store in over a week. (Not that I didn't have good intentions, but Saturday we had teenagers in the house, Sunday I was sick, and today we spent all day at school - again.) So, when dinner time rolled around the pickings were a little slim with only three options: pork, tacos (sans salsa because we're out), or something from a box. Once pork was chosen, how to fix it became a concern. My first thought was a nice roast, but we were too hungry to wait for it. Next, I considered cutting the roast into chops and grilling them, but we were out of barbecue sauce, too. Ultimately, I flipped through a couple of cook books looking for a quick fix, some kind of sauce, and a side dish. The result was a supper good enough for the guys to eat seconds.
I started by cutting up the last two sweet potatoes, dousing them in a little olive oil, and shaking them in some bread crumbs mixed with Parmesan cheese. These roasted in a hot oven (475 degrees) for about twenty minutes to get a caramel colored coating. While the potatoes cooked, I sliced up the pork roast and put about two thirds in the freezer. The rest went into a hot non-stick skillet where it sizzled on medium high heat in liberal doses of salt and black pepper. Since I cut them fairly thick, they stayed in the pan for nearly five minutes on each side until they were browned and cooked through. Once done, they went on a platter and into the (now turned off) oven to rest. Finally, I made a modified cream sauce flavored with spicy brown mustard to go on top of the chops. It only took a couple of minutes, but tasted like a million bucks. Start by deglazing the pan with about half a cup of chicken stock or white wine. Next add about two thirds of a cup of half-and-half (or milk or cream), along with a good squeeze of spicy brown mustard, and the juice from half a lemon. Since I used fat free milk, I also put in about a tablespoon of flour to help thicken it up. Stir this until it bubbles and thickens slightly, and then serve it up with the pork chops.
The sauce was tangy and a little sweet creating a nice contrast to the juicy, peppery pork chops and the crunchy-chewy potato wedges. The entire process took about 25 minutes start to finish (including cutting up and putting away all of the pork chops I didn't use tonight), and had easy clean up to boot (one skillet and a baking sheet lined with foil). This was a satisfying family dinner and definitely better than any of us expected with the cupboards running bare. However, I did promise my son I'd get groceries tomorrow.
I started by cutting up the last two sweet potatoes, dousing them in a little olive oil, and shaking them in some bread crumbs mixed with Parmesan cheese. These roasted in a hot oven (475 degrees) for about twenty minutes to get a caramel colored coating. While the potatoes cooked, I sliced up the pork roast and put about two thirds in the freezer. The rest went into a hot non-stick skillet where it sizzled on medium high heat in liberal doses of salt and black pepper. Since I cut them fairly thick, they stayed in the pan for nearly five minutes on each side until they were browned and cooked through. Once done, they went on a platter and into the (now turned off) oven to rest. Finally, I made a modified cream sauce flavored with spicy brown mustard to go on top of the chops. It only took a couple of minutes, but tasted like a million bucks. Start by deglazing the pan with about half a cup of chicken stock or white wine. Next add about two thirds of a cup of half-and-half (or milk or cream), along with a good squeeze of spicy brown mustard, and the juice from half a lemon. Since I used fat free milk, I also put in about a tablespoon of flour to help thicken it up. Stir this until it bubbles and thickens slightly, and then serve it up with the pork chops.
The sauce was tangy and a little sweet creating a nice contrast to the juicy, peppery pork chops and the crunchy-chewy potato wedges. The entire process took about 25 minutes start to finish (including cutting up and putting away all of the pork chops I didn't use tonight), and had easy clean up to boot (one skillet and a baking sheet lined with foil). This was a satisfying family dinner and definitely better than any of us expected with the cupboards running bare. However, I did promise my son I'd get groceries tomorrow.
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