Despite my promises I won't be making sushi today. This is because we got back from Spring Break vacation only yesterday afternoon so we didn't have time to prepare and teach ourselves the intricacies of making sushi and because while on vacation one is prone to eat out a lot more. When we were eating out over the past week we had eaten everything from fried chicken to fried pickles and fried alligator (not very heart healthy). Thanks to these factors Mom managed to convince me to make a sort of salad bar, a homemade salad bar. As I sit here I am dreaming up all the things to put out so everyone can make their own salad. Of course we need a lettuce base, and pickles-maybe fried? (special thanks to The Praline Connection in New Orleans) and garbanzo beans and olives and apple and carrot of course. And pickled beets. I'm really digging through the back of our refrigerator now, orange minneolas, celery, smoked salmon, piquillo peppers (left over from Oscar weekend), Now I'm going through the freezer, frozen blueberries, raspberries, a package labeled "mixed berries" (this particular one doesn't appear to have seen the light of day since we moved from Sedro-Woolley, Washington). Now I'm digging through the cupboard, almonds, dried cranberries, raisins, doesn't look like there's anything else. Wait! Chocolate chips? Nah.
To share the experiences of teaching our kids to cook one Sunday dinner at a time!
Sunday, March 28, 2010
Salad bar -- Fried food detox
Despite my promises I won't be making sushi today. This is because we got back from Spring Break vacation only yesterday afternoon so we didn't have time to prepare and teach ourselves the intricacies of making sushi and because while on vacation one is prone to eat out a lot more. When we were eating out over the past week we had eaten everything from fried chicken to fried pickles and fried alligator (not very heart healthy). Thanks to these factors Mom managed to convince me to make a sort of salad bar, a homemade salad bar. As I sit here I am dreaming up all the things to put out so everyone can make their own salad. Of course we need a lettuce base, and pickles-maybe fried? (special thanks to The Praline Connection in New Orleans) and garbanzo beans and olives and apple and carrot of course. And pickled beets. I'm really digging through the back of our refrigerator now, orange minneolas, celery, smoked salmon, piquillo peppers (left over from Oscar weekend), Now I'm going through the freezer, frozen blueberries, raspberries, a package labeled "mixed berries" (this particular one doesn't appear to have seen the light of day since we moved from Sedro-Woolley, Washington). Now I'm digging through the cupboard, almonds, dried cranberries, raisins, doesn't look like there's anything else. Wait! Chocolate chips? Nah.
Sunday, March 21, 2010
When your propane tank explodes, just stick the turkey in the oven.
Now the turkey is in the oven finally cooking, and Clark is making Bechamel sauce for the potatoes.
Our whole menu for tonight is turkey, potatoes with bechamel sauce and lacinto kale. The bird just came out of the oven with, since it was prepared for frying then baked, most of its rub still on. The potatoes were just mixed with cheddar cheese and bechamel sauce. They had been boiled in chicken broth. The turkey has been basted and the potato mixture has had parmesan, bread crumbs and clarified butter added and is now broiling. Some rolls just came out of the oven. We'll eat well tonight!
I was right. The food was awesome and I'm so full I can barely stand. After Colonel Sanders sized helpings of potatoes, turkey and rolls we had a red velvet cake for Timmy The Cat's birthday. It was so rich that most of us were barely able to finish half of their slice.
Sunday, March 14, 2010
Rack of Ribs
Cy was inspired by all the warm weather and decided to heat up the grill. So this morning dad and Cy pulled out our old charcoal powered grill to cook a rack of ribs, a huge, honking rack of ribs, they didn't even fit on the platter! As I was helping Cy with the spice rub this morning, dad was firing up the grill with hickory charcoal which provides a beautiful smoky flavor to the meat. We allowed the meat to slow cook and went to True Brew, a local coffee shop\bookstore to get milkshakes for lunch while the meat cooked itself in our backyard (oh, so, ill-advised). The ribs were wonderful, the meat fell right off the bone. Cy served the ribs with a delicious barbecue sauce from the Jack Daniel's Barbecue Cookbook, also buttermilk biscuits and a nice salad with blue cheese dressing. Don't be surprised when we don't blog next Sunday, we'll be in Louisville with our grandparents (huzzah for spring break!) I plan to try my hand at sushi the following Sunday.