Friday Food: Feliz Seis de Mayo

Friday 

Short version: Chicken, macaroni salad, roasted vegetables, raw vegetables with ranch dip

Long version: My parents arrived for a weekend visit this day, and because we were at the dentist in the afternoon and didn't get home until about 6 p.m., my mother asked if she could bring dinner with her. So she brought three rotisserie chickens, some deli macaroni salad, some pre-roasted vegetables, and a LOT of raw vegetables.

Saturday

Short version: Rabbit tacos with homemade corn tortillas, guacamole

Long version: (If you saw this before I realized this part somehow got deleted, sorry! I would hate to deprive anyone of any of my many, many words, so here it is.)

I was outside hanging laundry when I saw one of the white meat rabbits hopping down the road.

Uh . . . 

I let our livestock manager know, and he and Poppy spent a fruitless but very entertaining ten minutes trying to herd the rabbit back over to the casita.

Rabbits can't be herded. We know this now.

Instead of going where it was supposed to, it bolted into the cow pasture where A. couldn't get at it. Since he couldn't catch it, he shot it. (No cows were there; don't worry.) And then he put Poppy through the fence so she could go retrieve it.

When he went over to investigate the scene of the escape, he found another rabbit out, so he shot that one, too. He'd been meaning to butcher some, anyway. This little episode just precipitated matters.

So we had rabbit tacos for dinner. And this is why menu planning doesn't work with my life.

My parents brought me avocados, and A. bought some when we were in the city for the dentist, so we had plenty of avocados for guacamole. Yay.

Sunday

Short version: Steaks, pasta with pesto, radishes, green salad with vinaigrette, pots de creme

Long version: First Communion day!

 

Pretty much all the posed photos my dad took are weird like this . . .

But I did get one good candid photo of The Man of the Hour.

Calvin's request for his celebratory First Communion meal were pasta with pesto and pots de creme. I still have some of last summer's pesto in the freezer, so that was an easy one. 

He didn't request the steak and salad. Those were my additions.

Monday

Short version: Rabbit casserole, avocado, pinto beans, raw snap peas

Long version: I very virtuously prepped the casserole--leftover rabbit taco meat mixed with more salsa, sour cream, and garlic powder, then layered with corn tortillas and shredded cheese--at 6 a.m. so I could just put it in the oven when I got home from work.

And then none of the children liked it.

Well, Cubby did, I think, but the others were not enthused. I don't know why. It tasted pretty good to me. Oh well. Better luck next time.

Tuesday

Short version: Ham, boiled potatoes, roasted peppers/onions/carrots, cucumbers with salt and vinegar

Long version: Last time A. went to the store, I mentioned he might want to see if there was any non-beef meat that looked good. He came home with a giant spiral-sliced ham. And that's what I cooked.

Wednesday

Short version: Cinco de Mayo appetizer, fried ham/potatoes/cheese, green salad with vinaigrette, frozen peas

Long version: This was a workday, so I wasn't really in the mood to make a big Cinco de Mayo feast. I did have three avocados and half a bag of tortilla chips left from when my parents were here, though, so I made some guacamole and we had a festive appetizer before our very not-Mexican dinner.

It may not be Mexican, but few things are better than ham and potatoes fried in butter with grated cheddar cheese melted on top. That's what the kids had.

A. had some of the ham with cheese on it, plus the salad and peas.

I had a salad with peas and ham in it.

No one had a margarita. Bummer.

Thursday

Short version: Seis de Mayo food

Long version: I took ground beef out of the freezer, planning to make hamburgers and roasted potatoes. But then Cubby and Calvin were on a school field trip and I wasn't sure when they would be home, so I decided to make something that would re-heat easily whenever they did make it home. 

So, taco meat. Should've had this the day before.

Calvin had that with corn tortillas and cheese when they made it home around 8 p.m. Cubby had leftover potatoes and ham. And then we all went to bed, because that's WAY too late for dinner.

Okay, your turn! What'd you eat this week?

Tuesday Tips: Extremely Simple Ranch Dressing

Almost every week in my exhaustive reporting of our every dinner, I list ranch dressing. More than one person* has asked me about this. Do I buy it? What do I buy? Or do I make it? And if so, how?

So I figured I should just answer all these burning questions here and now: I make it. And this is how.

1/2 cup mayonnaise

1/4 cup sour cream (for a thicker dip), plain yogurt, or buttermilk (for a thinner dressing)

1.5 teaspoons dried dill weed

1-1.5 teaspoons garlic powder (depending on how fond of garlic you are--I use 1.5 because I am Very Fond)

a few grinds of black pepper

Put it all in a jar or bowl, mix with a fork or whisk until smooth, and that's it.

You can also use some onion powder in place of some of the garlic powder, but for some reason, I only ever have garlic powder.

There! The Internet is a better place because there is one more recipe for ranch dressing on it, I'm sure. 

And as a bonus, the Internet now has a very bad photo of said dressing on a very unexciting salad.

Have a nice Tuesday.

* Hi, Linda!

Snapshots: Food, Laundry, Kids

I didn't take very many photos this week, thanks to being at work so much. 

Speaking of being at work . . .

A. did some laundry during the week while I was working, but I never did get it all put away, which is why I had this situation to address on Friday morning.

 

I actually don't mind doing laundry (usually) and I find it very satisfying to get it all put away, so the laundry pile-up was bugging me.

We had a week of very strong winds, which is definitely not the kids' favorite weather, but Cubby found the lemonade in those particular lemons by fashioning a sailing wagon that actually sailed down the road.

Created by Cubby using Calvin's wagon, and named the St. Poppy.

I was informed that he used a leg of mutton sail, which of course meant nothing to me. I have no idea how Cubby even knew what that was, but whatever sail it was, it worked. They sailed about a quarter mile in it, with Captain Cubby at the helm.

Everyone else got a turn, too, but they mostly fell over in the ditch or crashed into the fence. Rough seas, I guess.

Switching gears . . .

My parents arrived Friday just for the weekend so they could be here for Calvin's First Communion. We were at the dentist* Friday afternoon and didn't get home until almost 6 p.m., so my mom brought us dinner. This included a rather impressive variety of vegetables for crudites.

Amazingly, every bit of this got eaten.

And there you have it! My life, snapshotted.

* Thanks to pandemic disruptions and my own poor planning, it had been almost two years since the boys had been, and Poppy had never been. So all four had appointments, and none of them had any cavities. I was very relieved, as I had no desire to drive another 180 miles for fillings.

Friday Food: Full-time and Not Loving It

Another full work week. I don't know when the other teacher's aide is going to be able to work again, but I guess the school year is over in three weeks anyway, so the end is in sight in one way or another.

Friday 

Short version: Quickie stir-fry, rice, oatmeal chocolate chip cookies

Long version: I spent a lot of time this day doing a lot of things other than cooking--mostly laundry and garden things--and we ate early so A. could take Cubby and Calvin camping/turkey hunting. So I went with the path of least resistance. Two bags of stir-fry vegetables, a quart jar of canned bull meat, soy sauce, vinegar, ginger powder, garlic powder, peanut butter, done.

After the hunting party left, the remaining two children helped me make cookies. They each had two cookies for their dinner. There has to be some compensation to not going camping.

Pause for a random photo!

This is my brother in Tucson, who completely unconsciously assumed the pose of Rodin's "The Thinker." But with clothes. Good thing, given the wide variety of thorny things in the Sonoran Desert.

Saturday

Short version: Bunless cheeseburgers, baked beans, leftover rice, cucumbers with salt and vinegar, oatmeal chocolate chip cookies

Long version: I canned more pinto beans this day, and had some beans that I had quick-soaked and needed to cook. So I cooked them (allll the way with nothing but salt and water, because I can learn), then dumped them in a casserole dish with a few slices of crumbled bacon, ketchup, mustard, vinegar, and maple syrup. Three out of four children gave them the thumbs up. The fourth child doesn't really like baked beans, so I didn't worry about him.

Our priest has decided to have the last Mass of the month at our church on Saturday afternoon, which means once a month we don't have to wake up early to get to an 8 a.m. Mass. It also means I let the kids have the rest of the cookies on Saturday, since that was technically our church day ,and church days are for homemade desserts.

Sunday

Short version: Pot roast and beef ribs with green garlic puree, garlic bread, roasted peppers and onions, pureed calabaza, raw tomatoes, marshmallows with or without peanut butter

Long version: In the morning I put a chuck roast and two beef ribs in my enameled dutch oven with some diced onion from the freezer, tomatoes, and bay leaves, and cooked that until it was done.

At dinnertime, I pulled the meat off the bone and mixed it with some green garlic puree I made with, well, green garlic.

Green garlic is just like green onions, but, obviously, it's garlic, not onions. We have volunteer garlic eeeeeverywhere, and A. told me anything outside his main garlic plantation is fair game for early harvesting. So I dug up all of the garlic around my lettuce box and used that for this meal.

Green garlic before cleaning.

I put the cleaned garlic, greens and all, in the food processor with enough olive oil to make it smooth and processed it into a puree. The resulting puree was a startlingly bright green.

It looked kind of like if Slimer got liquefied.

It was very tasty with the meat, despite its unsettling appearance.

I mostly gave the kids a marshmallow each because I needed something to bribe Calvin and Jack so I could cut their nails without too much drama. A. introduced the children to the concept of marshmallows with peanut butter, which I had never heard of before. Jack and Poppy prefer the marshmallows with the peanut butter, the other two prefer their marshmallows plain.

Monday

Short version: Scrambled eggs, leftover rice, pinto beans, frozen peas

Long version: Some scrambled eggs with cheese and salsa (fiesta eggs!), some plain. A good, quick after-work dinner.

Tuesday

Short version: Ground beef tacos, pinto beans, leftover cucumber slices, pureed squash, chocolate chip cookie bars

Long version: The fastest taco meat I could make was browned ground beef, some of the Slimer green garlic puree, the last few tomatoes in the can in the refrigerator mashed up, salsa, chili powder, cumin, and vinegar.

The pinto beans were even faster. Pressure-canning pinto beans so they're ready to eat is one of the best new things I've started doing.

And why did we have a dessert on a random Tuesday night? Because I offered to bring in a treat for the elementary kids who are doing their state testing. They're all kind of nervous about it. Nothing like a homemade baked treat to calm the nerves.

Last week, Cubby's class had the science portion, and I made them blueberry muffins.

This week, it's both Cubby's and Calvin's classes for language and math on Wednesday and Thursday. Thus, chocolate chip cookie bars. Waaaay faster than actual cookies. It took all of ten minutes to get these in the oven.

Anyway. When I cut them up, I had 18 bars so the 9 students testing could have one after each session of their test Wednesday, and then exactly 4 left over. And how many children do I have? Right. And every single child was extremely surprised and thrilled when I called them in to the kitchen before bed and presented them with such an unexpected treat.

It's fun to be indulgent sometimes.

Wednesday

Short version: Steaks, pasta, green salad with ranch dressing, pureed calabaza

Long version: When I give the instructions for our cow at the butcher, I always ask for the steaks to be cut one inch thick. That's pretty thin, but the benefit of that is that they cook quickly. So steak is a fast food. Of the most delicious sort.

We have discovered that our children prefer their steak pretty rare. So I endeavor to keep the steaks about medium-rare to medium. I'm accustomed to cooking meat more well done, but I do my best.

The pasta for the kids had butter, cream cheese, and some of the Slimer garlic. I also put some of the Slimer garlic on the steaks for the adults. Handy stuff.

I did not measure when I made the ranch dressing because I was just trying to get dinner on the table as quickly as possible, but I promise I remember your request for a recipe, Linda. Maybe next time.

Thursday

Short version: Leftovers, scrambled eggs

Long version: Cubby and Jack had leftover stir-fry and rice.

Calvin and Poppy had scrambled eggs in corn tortillas with cheese. And still-frozen peas on the side.

A. and I had scrambled eggs with bacon and cream cheese, and pureed calabaza.

This all cleared out the refrigerator in a very satisfactory way.

Okay, your turn! What'd you eat this week?

An Architectural Affront

That's what I thought about that house that I posted on Sunday and asked your opinions on.

I'm not given to really strong statements like that. Generally speaking, I'm pretty chill about doing what works for you. But that house? That house actually upset me.

Here's why.

It is a house that is aggressively out of place in its natural environment. It's a dark concrete house in a desert. There is no desert culture on Earth that has ever lived in a dark dwelling. And why is that? Because the house will absorb the excessive sunlight and be unlivable.

Unless, of course, a person plans to spend all of his or her time at home in air conditioning. Which I must assume the dweller of this house will, seeing as there are no windows to open on the front of the house. Those dark squares are actually garage doors.

There are a (very) few windows, but they're all around back. And it doesn't look as if they are able to be opened, anyway.

Do you see something else that's missing here on the front of the house?

There is no obvious door on the street side of the house. Plus there's an industrial-looking gate to block vehicle access from the street. All of which means that this is a house where visitors are not only not welcomed, but actively repelled.

So the builder of this house chose to build a house that thumbs its nose (so to speak) not only at the natural environment around it, but at the community in which it is located. And by so doing, has rejected the collective inherited knowledge and cooperation that has allowed humans to survive in all sorts of environments for centuries.

Am I reading too much into a house? Probably. Most likely whoever designed and commissioned this house didn't think about these things at all. (Which is its own problem, honestly.)

So now you know why I had such a strong reaction to this house. At least I know what I would never build myself given unlimited funds and the opportunity.

T.T.: Consider the Crepe

Like many families, we have a tradition of various pancakes or waffles topped with butter and maple syrup on Sundays. It's the after-church second breakfast/treat for our children. 

Over the years, we've done sourdough waffles, buckwheat pancakes or waffles, regular (all-purpose flour) waffles or pancakes, and a type of johnnycake with cornmeal made in pancake form that my children call Fudge Bunnies (long story).

But right now, the winner is crepes a la Daddy, and I consider this to be a really good option.  Here's why.

Standard all-purpose flour pancakes or waffles are really not very good nutritionally. Making those and then covering them in syrup is more or less like eating dessert in the morning. Not that I am opposed to that for children occassionally, but on a more regular basis, I prefer to give my kids something a bit more nutrient-dense as their maple syrup vehicle.

Buckwheat flour is a pretty good option, as it has a higher protein content than wheat flour and doesn't result in quite as much of a sugar spike and crash. We used buckwheat flour regularly when we lived in New York--where buckwheat flour is still grown and available locally--but ordering it here is much more expensive.

Crepes are something A. used to make sometimes, because he prefers them to regular pancakes himself. A crepe, if you didn't know, is a very, very thin type of pancake. The traditional French recipes--I think, although of course I'm not French--include more eggs and milk than flour, and no sugar. This is the type of crepe A. makes. The ratio of protein-heavy ingredients to flour makes for a much more filling breakfast, without so much of a carbohydrate hit. 

As a bonus, the crepes don't soak in the syrup like regular pancakes do, so you use a lot less of the syrup.

Maple syrup is obviously not French and is not a traditional topping for crepes, which are supposed to be rolled up around something like jam or sweetened fruits. However, my kids are accustomed to maple syrup and the crepes are our substitute for the more traditional pancakes, so I just serve them like pancakes.

So are you ready to make some crepes? Good! Here's the recipe straight from the horse's mouth. The horse in this case being A.

That didn't sound right.

Anyway. Here's what he does.

Crepes a la Daddy

Ingredients

8 eggs

2.5 cups milk, plus more if needed

2 cups flour

1/8 teaspoon salt

butter for the cooking

Method

Whisk all the ingredients together in a large bowl until well combined. The batter should be very thin, about the consistency of heavy cream. If it's not that thin, add more milk until it is. 

If possible, let the batter rest for awhile in the refrigerator, even overnight, but you can cook them immediately. 

Put a small piece of butter in a very large skillet--A. uses our 14-inch cast-iron skillet--and heat over medium-high heat until the butter is starting to brown a bit. The skillet should be non-stick. Either an actual non-stick skillet, or a very well-seasoned cast-iron skillet. 

Using a 1/4 cup measuring cup, pour batter into the hot pan and tilt the pan around to spread the batter out very thinly. Cook until the bottom of the crepe has brown spots all over, then flip with a spatula. Be careful when you flip--these are delicate and can tear pretty easily. 

A. tells me that when he makes the crepes with store-bought eggs, they are much more tender and harder to roll up without tearing. The eggs from our chickens make a crepe that holds together better, I guess.

Cook until brown on the other side, then transfer to a plate and keep in a warm oven as you cook the rest of the crepes.

There are hundreds of filling options for crepes. When I ate them, I preferred sour cream and jam. My children, of course, prefer butter and maple syrup. 

Because these have no sugar, they could also be used with savory fillings, though I've never tried that.

Let's close this out with some crepe beauty shots that I captured while the master was at work.

Pour . . .

Tilt . . .

Perfect.

Snapshots: Tomatoes!

We'll start right off with the big excitement: There are tomatoes in the ground. Outside.

Specifically, there are 25 tomato plants outside under milk cartons.

It's a bit shocking how quickly I can accumulate 25 milk cartons.

The milk cartons are essential, because we are definitely not past our last freeze date. Just ask the poor asparagus.

 

Bowed and defeated.

When I went out last week and saw the asparagus hanging like that, I have to admit I stood there staring at them for more than a minute, puzzling over what could have happened to them. After a couple of minutes, I had the very delayed lightbulb realization: "Oh yeah. It was 25 degrees last night. They froze."

Bummer. I'm sure the roots are okay. At least, I hope they are.

 

Switching topics . . . we're going to be in Tucson in June for my brother-in-law's memorial service. Since all six of us are going, we have to take the dogs with us. These are not dogs that will be okay in a kennel. They will not be okay if we are not here. So they have to come with us. 

I thought two adults, four children, and two feral dogs might be a bit much at my parents' house, where my brother and his family will be, as well as my sister and niece. It seemed wise for us to find our own lodgings. 

So to Airbnb I went, for the first time in my life. I found a very cool house to rent--a ranch house on 15 acres, no less--but completing the transaction required me to take a photo for the host to view. To make sure I'm a real person, I guess.

So then I had to have A. take my picture, which does not ever happen. So it's a photo of me definitely in my natural state. Although I did remove my dirty fleece and take my hair out of its very messy bun.

It doesn't matter what I look like, though, because I have the world's cutest accessory on my hip.

Who could resist renting a house to that face? (I refer to Poppy's face, of course, not mine.)

Speaking of Tucson, on one of our daily walks around my parents' neighborhood when I was there a couple of weeks ago, we saw this house being built. I had an immediate and visceral reaction to it, but I won't tell you what it was, because I'm interested to hear what your immediate reaction to it might be.

First thing you think when you see this: GO.

And there you have it! My life, snapshotted.