Your typical chicken breast and Brussels sprout quesadillas with guacamole salsa on top.
One of my favorite meals as a kid was cheese ravioli. I picked up a two-pack at Costco, and a couple jars of tomato sauce, on our last provisions run, and made one tonight. I doctored the sauce with a pound of ground beef and a glug of red wine. The greens are from the freezer, a mix of chard and mustard and some other delicate greens, seasoned with my own sofrito. Kevin had a work thing, so I ate this by myself in front of an episode of “Borgia.”
I’m watching a series on Netflix called “How the States Got Their Shapes.” And while barbecue has not actually had any role in the geographic shaping of any American states, the differences among barbecue styles has been noted. Texas barbecues mainly beef, because it’s cattle country, and they prefer a dry rubbed, slow roasted brisket, classically served without sauce. Continue reading
Two pounds of ground beef, about a third of a pound of bulk bacon, diced fine, and 1 1/2 teaspoons of salt, plus a few shakes each of garlic powder, onion powder, and a pepper blend. Makes six generous burgers.
The chicken parmigiana from Fitzwilly’s is pretty good. Comes with spaghetti and a salad.
Lotta dairy here. It was going to be a late dinner, so I started off with a little snack before Kevin got home. I’m on kind of an olive kick right now and I bought some that were labeled Tunisian. I didn’t think what that might mean except for I figured it would have some spices in it. Turns out Tunisian olives are spicy compared with Greek ones. What goes good with spice? Cheese. So I had some cheese and olives, thinking I was going to have steak and vegetables for dinner. When Kevin got home it was late for him and that’s when he’s most likely to propose we eat something horribly evil that sounds convenient but mostly feeds our remorse. We almost ordered burgers. I had already placed a call. But the line was busy, and pausing to reflect before redialing, we rethought our strategy. Kevin’s was to put beef and cheese and bread into his mouth at the same time. We can do this. Steak quesadillas: totally doable. And do you want soup with that? You bet we did. And the final episode of Master Chef Junior? And the last two slices of Jell-O cheesecake? Yes, yes, and thank you.
We’re late picking up our winter farm share, so this is a creamy soup made from the last carrots and parsnips in the produce drawer, and some chicken stock I just made. The sausage is from the co-op. I always used to bake these at 350 and they were just meh, but at 400, they’re much better. The fries are leftovers from a few days ago that I nearly obliterated in the oven, just trying to reheat them.
“Salad” should be composed of items, plural, but we just eat plain lettuce and call it salad.