Posts Tagged kitchen
Two little blond heads share the pillow next to her. She squints at the clock and is amazed to see 7, 3 and 0 illuminated. “Have they EVER slept this late before? Awesome!” Then the events of 2am come back to her and she wonders if it was worth the extra sleep. At least one of them made it to the toilet. The other, well, a mop for the bathroom floor and some wet towels on the carpet got most of it. Fingers crossed they feel better this morning.
My father-in-law’s favorite meal strategy is to “use up.” He rummages in the fridge and pulls out anything that requires immediate eating. He evaluates the pile of bits and bobs on the counter, grabs a frying pan and starts cooking.
It’s never the same twice but it’s always (surprisingly) delicious.
People I’ve asked about the cons to their weekly produce box say it’s a challenge to use everything. From the advice they’ve given me, emptying the box seems to require a vigilant using-up mindset, like my father-in-law’s.
The title can be interpreted as Candied-Ginger Pudding since the pudding’s flavor is achieved by steeping candied ginger in milk.
The title can also be interpreted as Candied Ginger-Pudding since each individual serving of pudding is topped with a candy crust.
But who really cares about the title? It’s the taste you want to know about.
I just saw a Subway billboard that read, “A great sub ahead of time! Now open at 7am.” I wondered, “Who wants a sub at 7am???”
Then I remembered the first Saturday I waited tables at my parents’ Falcon Lake Deli. They wanted me there at 9am. I didn’t have a clue why they needed a waitress in the morning when they didn’t even serve breakfast. Read the rest of this entry »
Soup-making is something that I just know how to do. Why? I grew up surrounded by soup-simmering and soup-eating.
Tomato Beef Barleys and Chicken Noodles warmed my childhood. Vegetarian Borscht Dappled with Heavy Cream appeared in the spring and returned to freshen Ukrainian Christmas Eve (a meatier version was ladled daily at the Perogy Patch). Mushroom with Wild Rice, Bean and Bacon, Hearty Potato Tomato, Pepper Jack and many other creations starred in Soup and Sandwich specials at the Falcon Deli.
And now, on my blog, Pepper Jack will also exemplify the simple brilliance of my mom’s recipes. Yay good soup! Yay awesome Mom! Read the rest of this entry »
Alongside Garlic Couscous Peppered with Golden Raisins
Now back to this week’s theme: Strategies for getting dinner on the table.
I’m not great at dashing madly around the kitchen for half an hour.
I like recipes with minimal prep that go in the oven and mind their own business ’til I’m good and ready for ’em. Even better if I can do the prep earlier in the day before all crankiness breaks loose.
Make Dinner Wait for You: Simple Salt and Pepper Salmon with Lemon Thyme Rice and Roasted Green Beans
Next week I’ll have a post on Scary Mommy‘s Scary Mommy Society. To go along with it, I’m offering you some of my strategies for getting dinner on the table. Check out my other family-themed posts: the good, the bad and the ugly.
Today: Make Dinner Wait for You
I like weeknight recipes that are not time-dependent. If there’s an emergency poo-plosion, dinner must wait!
Contrast a typical spaghetti alla carbonara that cries out for you to sit and eat as soon as its noodles are cooked, to a typical baked ziti that relaxes in a warm oven (or even on the counter under foil) for an extra 20-30 minutes waiting for you to enjoy its stringy cheese.
Recipes with a bit of patience are easy to find if you’re on the lookout but very few include fish. Fish doesn’t wait for anyone. Read the rest of this entry »
Yesterday I told you about the mischief I get up to when my hubs goes out of town. Synopsis: I watch Glee, listen to cheesy 80s dance music, drink pink girlie drinks (like French Martinis) and eat feta and olives.
Here’s my favorite recipe to make when G goes away. Note that you can double, triple or quadruple this. Just increase the amounts accordingly and use bigger pots, bowls and pans (and make sure that everyone you’re cooking for likes shrimp, feta, olives and arugula!).
Shrimp, Feta and Olive Pasta on a Tangle of Arugula
Serves 1. (It’s a big serving because I’m starving by the time I get little J to bed, surf the net, read some fiction, chat on the phone, paint my toenails and then finally get around to cooking). Read the rest of this entry »
Multiple Choice Question: What do you do when your parenting partner goes out of town?
a) Beg for mercy.
b) Ask your mom to visit.
c) Make it easy on yourself and allow a few days of continuous cartoon-watching.
d) Invite friends over for the evenings: You supply the wine, they supply conversations that do not include the words mommy, poo poo or Idon’twantto.
My mom says that food tastes better when somebody else makes it. She loves cooking but she also loves eating. Getting to eat someone else’s creation is a treat.
I had watched my mom make the wraps. Here’s my theory: They tasted better because everything was done slightly differently than how I do it.