Short version: Pizza, green salad
Long version: This was the last night my parents were with us for dinner, and I always make pizza when we have guests, so I made pizza. One cheese, one half pepperoni and half vegetable, and both a little bit charred on the bottom thanks to the fact that I still only have one shelf in my oven and had to rotate the pans with one on the single shelf and one directly on the floor of the oven.
I know. We've lived here for almost a year. I'll get to another shelf this year, I promise. Maybe.
The salad did not include lettuce from my garden--the fall planting of lettuce has not been impressive--but it did at least include tomatoes from my garden. I started with two dozen seedlings, which then became a dozen actual plants in the garden, which have now become three plants in the garden with tomatoes on them, two of which are a small cherry variety called Sweet Millions. From which I have harvested approximately twenty tiny tomatoes.
Short version: Skillet of leftovers, cucumbers
Long version: I had exactly one cup of leftover pork taco meat and one cup of chicken taco meat, both of which were combined with leftover rice and grated cheese to make dinner.
Foodies 'R' Us.
Short version: Bunless hamburgers, pasta with leftover pizza sauce, not-quite-Caprese salad with cucumbers, sauteed mushrooms, peaches and cream
Long version: I was very excited for this not-quite-Caprese salad. First I bought some fancy fresh mozzarella balls at the store on Thursday when we were in a larger town to get the puppies' vaccinations done. I bought the mozzarella because I was afraid I wouldn't have enough asadero for the pizzas. But then I did, so I had fresh mozzarella on hand.
And then, when we stopped at the teeny tiny general store in the village after church*, there were half a dozen Roma tomatoes near the cash register, picked only a few minutes before by the owner from his garden. So of course I got those.
I didn't really have enough tomatoes for a true Caprese salad, which is why I added one of Rafael's cucumbers. I also added a thinly sliced shallot, because I like shallot. Despite the deviations from the traditional, it was still so good.
I didn't plate it like a traditional Caprese salad, either, so maybe I should just call it something else entirely.
I bought the peaches from a roadside stand in the same town where I got the mozzarella. I figured it was my last chance for peaches this summer.
Then Nick the Peach-Giver gave us two bags full of his white peaches that very afternoon.
Luckily, I know just what to do with a surfeit of peaches. With Nick's, I made peach jam, once again using the laborious recipe I used last summer. It has about half the sugar of a regular peach jam recipe, and Nick's extra-sweet, low-acid peaches do not need that much sugar. So I went through the silliness of a cheesecloth bag full of apple cores and straining juice and so on.
The peaches I bought were the ones I used for the peaches and cream. They weren't as good as Nick's, but certainly enjoyable with sugar and cream.
Short version: Pork roast, baked potatoes, carrots cooked in with the roast, raw tomatoes
Long version: It's been awhile since I've made an actual roast. This one--with just a thyme and oregano spice rub and red wine--turned out really well.
The tomatoes came from the few surviving plants in the garden. If I'm lucky, I'll get maybe five dozen before the killing frosts. Better than nothing, I guess.
Short version: Lazy beef chuck roasts, garlic bread, baked sweet potato, roasted green beans and tomatoes
Long version: Lazy because I didn't even brown the roasts. Mostly because they were still frozen. I just put two of them in a big covered roasting pan with some tomato juice, salt, pepper, garlic powder, and bay leaf, and cooked them until they were done.
They weren't great, but they were fine. And they provided the leftovers I wanted for the next meal. Which was . . .
Short version: Leftover fried chuck roast, rice, steamed broccoli, cucumbers
Long version: This was my first day of work, so I was anticipating being tired (I was) and wanting something easy. So I just chunked up the leftover roast and fried it in tallow with a lot of garlic. It was better than the original iteration of it.
I sure did miss this crazy girl all day.
She didn't particularly miss me, however. Why should she, when she had her own personal servant and playmate in the person of Daddy all to herself?
Short version: Beef tacos with roasted green chilis, cucumbers
Long version: While I was making quesdillas for Jack and Poppy's lunch, I charred about a dozen of the green chilis my dad brought me from Hatch.
If it looks just slightly diseased, it's not charred enough.
Better, but it needs still more charring.
I did eventually get them charred and skinned, then I put a bunch in the freezer and used the rest in the ground beef for the tacos.
Only five dozen or so chilis left to char! I keep thinking we'll do it on the outdoor grill, but the wind has been so bad lately, I haven't wanted to have a fire out there.
Okay, your turn! What'd you eat this week?
* I didn't actually need anything this Sunday, but I bought a gallon of milk anyway, because the guy who owns it makes a point of being there by 9 a.m. on Sunday pretty much for us, so I feel an obligation to be there, too. And it's not like the milk will go bad or anything in this house.