Friday Food: A Little Help from My Friends

Friday 

Short version: Meatless fried rice, canned peaches and cottage cheese

Long version: I had leftover rice in the refrigerator, so I gave A. the choice between fried rice with just eggs, or a Mexican-ish skillet of food with the rice and chili beans.

He chose the fried rice.

It was very cheerful-looking before I added the brown soy sauce.

The peaches were a jar of home-canned peaches. Some ate them on their own, some with cottage cheese.

Saturday

Short version: Oven-barbecued chicken pieces, potatoes, leftover baked beans, raw radishes

Long version: One package of separated chicken leg quarters, which meant I had four drumsticks and four thighs. I coated these in a spice mixture similar to the one we use for ribs--paprika, garlic powder, chili powder, salt, brown sugar--which makes them very tasty and also helps the skin brown nicely, what with the sugar in there.

I only made one pan of them because we had the baked beans, too. And since I had room on the pan, I added some potato chunks to roast on there, too.

The radishes were definitely an afterthought. I wish I had remembered the frozen green beans that really need to be used. 

Sunday

Short version: Creamy chicken soup or leftover fried rice, crispy rice treats

Long version: I used the bones from the night before to make stock, and then soup. With the one chicken thigh that had been left, there was just enough meat for the soup. To that I added celery, carrots, potatoes, peas, sauerruben, and sour cream.

Those who avoid soup had the leftover fried rice.

Monday

Short version: Ravioli lasagna, bread, green salad, chocolate chip cookies

Long version: I did not make any part of this meal. It was given to me by a friend at school. Our family has had a rough couple of weeks, and my friends have been showing their support by giving me food. This was a particularly welcome day for it, as I had no clear idea of what I was going to make for dinner after work and probably would have just cobbled together random unexciting leftovers.

The lasagna was made with ravioli in place of the noodles, which was, as you might imagine, very good.

Complete with baking instructions. And two HUGE loaves of bread.

Tuesday

Short version: Beef 'n' bean quesadillas, raw radishes

Long version: I had some chili beans still in the refrigerator that needed to be used, so I used the last of the beef roast from my other friend, plus the beans, to make the quesadilla filling.

Not exciting, but good enough to fill everyone up.

Wednesday

Short version: Leftovers, cucumbers

Long version: One child had baked beans and bread and butter. Everyone else had the leftover lasagna.

Thursday

Short version: Barbecue meatballs, mashed potatoes, green salad with ranch dressing, chocolate pudding with cream

Long version: I made the meatballs with ground elk. And, as is so often the case, I made the chocolate pudding because I had milk that was on the verge of going bad. Somehow, the pudding came out slightly grainy this time for unknown reasons. Alas.

Refrigerator check:

Lots of leftovers, but no milk.

In our ongoing milk drama, I forgot to order milk from school this week, and the tiny store closest to us is closed for the weekend already. This means I must venture farther afield for milk. Luckily, A. discovered that the next-closest town to us--60 miles away--has good milk at the dollar store there. I guess they have a different supplier than the grocery store in that town, whose milk is always just about to go off. So it looks as if a trip to the dollar store is on my agenda this weekend. Maybe I can get a new shower curtain rod while I'm there.

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

Twists and Turns

Last weekend, I went down the hill to pick up one son at his friend's house after he stayed there overnight. This friend is the son of one of my friends. Also the brother of Poppy's best friend. So I've been to their house several times.

They live on a giant ranch that employs many cowboys, all of whom live at and are in charge of what are called "camps." Each man--they are all men--manages his own camp on this huge operation, and they all gather and help each other in turn for big events like branding or shipping. 

Because of the size of this ranch, many of the camps are quite remote. A couple of families there that send their children to our school live almost twenty miles from the nearest paved road. Every time they come to school, they first drive forty minutes on a really rough dirt road, and then at least another half hour on the paved road. Getting to town is more like two hours for them.

This house I went to last weekend is comparatively convenient. It's only about half a mile of dirt road, and they're only about a 20-minute drive to the school. It still feels very remote to go to their house, though, because there isn't anything else around it.

I took this photo on the dirt road to their house.

And this is their house compound as I approached it. That building on the right is a barn.

I am often confronted here with the fact that nothing about my life now is at all how I thought it might be when I was younger. I mean, I grew up mostly in suburbs, graduated from a competitive college-prep high school, had a political internship right out of college that turned into a job in state government that I probably could have done indefinitely if I had wanted to (which I emphatically did not).

The path that led from that to this was surprising and circuitous. And I don't regret any of it. This unlikely place feels the most like home to me of anywhere I have lived, which is a lot of places.

I don't think it's that unusual to end up far from where your younger self might have imagined your life to be. It's just interesting to reflect on.

Which leads me to ask: What about your current life would be the most surprising to a younger you?

Snapshots: It's Spring, And I'm Not Sorry

Not sorry that pretty much everything here has been about spring lately, anyway. This post included . . .

The first rhubarb sighting.

The first sighting of . . . something. Poppy planted this, so I'm not sure what it is, but I'm guessing arugula.

Tulip row that the dogs kept lying on until I moved the rocks to keep them off of the flowers.

Garlic.

The green onions apparently survived the winter.

Lots of apricot blossoms. This tree flowers too early and we never get very many fruits from it, but it sure is pretty.

There are still many daffodils in the mechanic's pit garden, and thus, on my table.

Two of the three peonies we planted last year survived. This is the bigger one.

And a much-less-welcome sign of spring: The return of flies in the house. Boo.

There you have it! My life, snapshotted.

Friday Food: A Spring-y Dessert

Friday 

Short version: Fried potatoes and eggs

Long version: This was the last night I was eating by myself before my family came home from their trip to Arizona. I had some potatoes that came as a side with my tacos when I took myself to lunch in the city the day before. They were like home fries, so I fried them in a pan with eggs, and that was my Lenten Friday meal.

It was very good, too. I do love potatoes and eggs. Potatoes and anything, really.

I had a salad for lunch, so I considered my vegetable needs met for the day.

Saturday

Short version: Meatballs and rice for some

Long version: I wasn't sure exactly when the travelers would arrive home, nor did I know if anyone would be hungry when they did get home. I decided to have food on hand in any case, so I made some of the ground ram meat into a curry, also using some of the greens from the beets I had bought at the store for the purpose of pickling.

I also cooked another bag of dried chickpeas, using some in this and freezing the rest for future use.

In the end, only a couple of kids wanted to eat, so I just gave them leftover barbecue meatballs and some of the rice I had made for the curry. I figured we would just eat the curry the next day.

Sunday

Short version: Ram curry, rice

Long version: Everything was already made. It just needed to be heated up, and some yogurt added to the curry.

Pre-yogurt curry.

Monday

Short version: Not-Irish sausage and onions, penne with pesto, green salad with vinaigrette

Long version: It has become our tradition to have pasta with pesto on St. Patrick's Day. Not at all Irish, but certainly green. And always popular with my children.

This also has the benefit of being an easy meal to make on a work day for me, which this was. I had one more package of Italian sausage in the freezer to go with the pasta, and then made the plates extra green with salad.

I suppose if I were really committed, I would have dyed the onions and sausage green, but I'll only go so far.

Tuesday

Short version: Pot roast, leftover pasta, cucumbers with salt and vinegar

Long version: A friend of mine cooked a very large quantity of beef pot roast and brought some for us. We haven't been eating beef lately, since we don't have any right now, and it was nice to have a break from elk and lamb.

The pot roast was just plain, so I pulled it apart and fried it in the last of some tallow rendered from the brisket I made awhile ago, plus some olive oil, and salt, pepper, and garlic powder.

Wednesday

Short version: Leftover curry, rice, yogurt with apricot jam

Long version: We had quite a lot of the curry left, so I just made some more rice for that. 

The apricot jam for the yogurt was a kind I had made last summer as an experiment with half honey when I was running low on sugar. I really like the flavor of it, but it is more tart than the standard jam I make with all sugar. So when I put it in yogurt--which is pretty tart, too, being homemade and plain--I actually add some maple syrup to it for a bit more sweetness.

I do this for everyone else, that is. I don't usually eat yogurt. I had some of the jam on a rye cracker with cream cheese, though, and that was very good. I love cream cheese and apricot jam together.

Thursday

Short version: Barbecue beef sandwiches, baked beans, green salad with vinaigrette, baked custard

Long version: More of the beef from my friend--it was a lot of beef--shredded and with homemade barbecue sauce.

I mostly baked the beans because I was baking the custard. And I baked the custard because this was the first day of spring, and we now have enough eggs to make custard again. It seemed appropriate.

I made the actual recipe this time, as opposed to a double recipe, so I baked it in my 2-quart baking dish. This happens to be oval. Then, when I was explaining to the children that I had made the custard to celebrate spring, I said maybe I should have used the colored sugar to decorate it.

So I did. And completely inadvertently, I created an Easter egg custard.

Fun.

I am hesitant to create another food tradition in my already-busy kitchen, but it was pretty fun to have this on the vernal equinox.

Refrigerator check:

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

Spring Posting Continues

Hard to resist these photos:

A Seasonal Changing of the Guard

It got very springy outside this week.

Daffodils!

Apricot blossoms!

So I brought some of the spring inside for the table.

Old and new.

It felt very symbolic to throw the old arrangement of dried weeds in the fire.

Of course, the next morning, I woke up to this:

The crocuses and daffodils are under there somewhere.

But I still had this on the table:

A promise of brighter days to come.

I did quite a lot of cleaning this week when I was home by myself.

Pantry after cleaning.

Yucko oven before cleaning.

And better oven after.

And I did some more gardening.

More tomatoes, peppers, and basil started indoors.

I also planted some snow peas outside, which are now patiently awaiting warmth under their blanket of snow.

There you have it! My life, snapshotted.

Friday Food: All By Myself

Friday 

Short version: Cheese pizzas, ranch dip, raw radishes

Long version: I needed to bake bread, so I decided to do it this day and use some of the dough to make pizzas for our first meatless Friday in Lent. One pizza had pickled onions on it, but they were otherwise just cheese.

Saturday

Short version: Chicken and pasta casserole, Holy's cabbage

Long version: I simmered one big package of chicken leg quarters to make stock, and then stripped the meat and used some of it to make a casserole. It was very like the one I made a couple of weeks ago with canned chicken and canned cream of chicken soup, except this time I used fresh chicken and made my own bechamel to make a cheese sauce. I still used corn and pureed calabaza in it, though.

The resulting casserole was much better than the overly salty canned version. No surprise there.

The cabbage was one of the bags of Holy's cabbage I had made in the summer with garden cabbage and froze. Everyone will eat it, and two of the four children really love it. It's handy to have in the freezer and just microwave as needed.

It did not make for a lovely plate, however.

I don't think even parsley would do much for this food styling.

Sunday

Short version: Meatloaf, baked potatoes, various cabbage preparations, chocolate pudding with cream

Long version: I used ground elk for the meatloaf, which I mostly made because I knew the leftovers would be good cold in the car for A. and the children when they left the next day to drive to Arizona.

There was enough of Holy's cabbage for those who wanted it, and then I also had half a jar of sauerkraut I heated up for others, and the one child who prefers his sauerkraut raw had that from the jar in the refrigerator I've kept there since last summer.

I made the chocolate pudding to use up some milk that was close to its use-by date. There are never any complaints about that.

Monday

Short version: Vodka and soup

Long version: I made some chicken soup to use up a bunch of things in the refrigerator--chicken stock and meat, sauerruben, one and half leftover baked potatoes, some of the milk--so that's what I had for dinner. I could eat soup for dinner and not worry about making anything else, because there was no one else here and I actually like soup and don't need to eat a lot of other things with it.

I even ate it out of a mug, because why not?

I also had a cocktail of peach vodka, lemon juice, and seltzer. I love the peach vodka. It sort of tricks my taste buds into thinking there's something sweet in the drink even though there is no added sugar. 

Can a cocktail be healthy? Sure.

Tuesday

Short version: Barbecue meatballs, honey-oat bread

Long version: I made the honey-oat bread to use more of the milk on the verge. Most of it I put in the freezer for when my family gets home, but I did eat a couple of pieces. It's hard to resist. And then I had frozen some meatballs from some of the meatloaf mixture, which I decided to bake while I was making the bread. So I had both for my dinner.

Wednesday

Short version: Salad

Long version: I had the last of some romaine hearts that really needed to be used up, so I made a salad with that, the barbecue meatballs, feta cheese, carrots, radishes, and pickled onions.

Healthier than a cocktail. 

Thursday

Short version: Popcorn and vodka

Long version: I drove to the city this day to do a few errands. Usually I'm in a rush to get home, so I don't do anything extra. This time, however, I had all day. So I went to a midday Mass at a lovely old church there, and then went to lunch at a restaurant recommended by one of my friends. It was a sort of New Mexican diner, I guess. It's in the old part of town and has been there a very long time. It was filled with local families, which is always a good sign. There I ate two stuffed steak and avocado tacos. They were delicious.

Good thing I had all day, because this took all day. I left at 10 a.m. and didn't get home until almost 5 p.m.

By the time I made it home and got everything put away, I still wasn't hungry. So I just made myself a drink--same thing as Monday--and some popcorn later. 

Is this what they call a "girl dinner"?

Refrigerator check:

Lots of dairy is a sign I've been to the store recently.

The rest of the family is coming home tomorrow, so my days of solo dining--and minimal cooking--are done now. Back to the kitchen for me!

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