One of the things I do like about my father being here, is that we've been eating at the table (instead of in front of the TV). Though it can be nice to be distracted.
Grilled Cheese and Mortadella (Underground Meats)
While I've had better mortadella, I'm glad I had this, it is quite good and clearly crafted. That with some Gruyere, good stuffs.
So I needed American cheese to make this work. While I didn't want to buy a multi-pound block, since I'm not sure what other uses I'd have for this, so I ended up buying (generic) single slices of cheese. It is true, the stabilizers and etc in there really do smooth out the cheese sauce. I kind of liked the way that this worked out, though I'm still annoyed about using that "cheese".
I do like me some larb, and made with lamb? Delicious.
I doubled this recipe, because I wanted to make sure I had leftovers (and I believe I added extra meat to the cart on accident, because I thought I needed it for something else.
Bacon wrapped Roast chicken
Simple, baked, good.
My dad has been here all week and he's been a good house guest. Though I am looking forward to having my private (shared) space back when he returns to where he normally is staying.
Things are attempting to return to normal. I enjoyed my last week in Madison, though it did have it's own stressors and annoyances (took me days to get used to the hotel room enough to get a decent amount of sleep). I went to a bunch of restaurants, which were generally quite good to amazing. For me Red (Sushi) and the Heritage Tavern are at the top of the list, but nothing was disappointing (except the hotel breakfast, but what can you expect). I really enjoyable to watch Jack Yip prepare a personalized sushi course for the couple next to us. The level of craft and detail was just stunning. It was a clear strain on my own socialization ability to be with that many people for so long every day. It was nice to spend that much face time with my team members, though, in both work and social events.
This proved to be a fairly forgetful week. Cause..stress...I suppose not that forgetful, but enough so. Planning for the next two weeks is kinda of out the window.
Chicken Alfredo, with real pasta (birthday dinner)
After a night at Alba (delicious), I put together one of Shannon's favorites. Though I did forget the chicken, even after buying chicken that morning to make it with. It did turn out very good, even so.
Steak v Chicken, finished in OVEN
Yay! oven! This is my compromise. Shannon doesn't like steak so much (especially the tougher and tastier cuts I want that are higher in iron). Nice sear, nice finish, good stuffs.
Shepherd's Pie (Lamb, not beef)
It got warm...I didn't want to spend the evening over the stove and Shannon was ok with that, we had lamb burgers.
Slow Roasted chicken (Crooked Gap)
Finally got to roast that chicken. Finally got to use the vertical roaster I got from my mother in law. I brined the chicken, rubbed it with olive oil, sprinkled it with salt, put some orange juice over it and in the bowl of the roaster. Turned out pretty good. I'll have to do it some more.
Sweet Italian Sausage and peppers grinders
Stressy stress stress stress. I've been drinking to much, not sleeping well (even w/o drinking). And while my haunting nightmares have stopped for now, I'm still in a state of stress. I have however been walking more (a lot of week days I've over 15k steps), which helps me manage a bit. I can see a light at the end of the tunnel, but it could just be a false light, but I'm hopeful.
That being said, I'm thankful for the support of friends and family. Those who offered support in many ways (space, ideas, thoughts, and financial).
On top of that, lets just add being on night call... *sigh*. Thought to be fair, that's not for that long.
So the spiral slicer that I have seems to create well formed vegetable noodles, the issue is that it appears to depend on the size of the vegetable. so while I'm more then willing to have a center circle stick taken out to make the rest into noodles, for carrots, it doesn't make a ton of sense. Maybe that's just cause I wanted to use carrots? I could totally see how it can work (especially with the videos) for larger vegetables, but I'd need to find a better way (with a mechinical advantage) for carrots.
Goat Burgers with Chèvre
I planned to do this on Tuesday, then remembered that my mother in law was coming into town. Not wanting to push outside the American norm habits on my mother in law, we went to Krunkwich. And while certainly not a straight ahead pick, a place where we could all be happy.
We did have the goat burgers the next night, and a little salt, and a little pepper.
So I'm thinking that either my previous stove wasn't getting enough gas, or wasn't passing enough through, cause these burners are a lot hotter and I have to pay a lot closer attention. Still adjusting to how it works.
The corned beef wasn't quite what I expected... I mean sure it was mediocre corned beef, but after a couple of years of having some truly excellent corned beef (thanks to the fine people at the Cheese Shop), this was kind of a let down.
Canadian Bacon, Eggs sandwich
As intended from last week, finally done as expected. Good things.
Steak v Chicken, finished in OVEN
New fancy range, new fancy gas line, busy work week, and some extended family issues.. All the matter of a course of the week. It's been a struggle to maintain.
I made cookies...or at least I attempted to make cookies, I thought I had enough to do double the recipe, and did not, and apparently replacing peanut flour with peanut butter (even in a small portion) doesn't exactly work so well. I think that the cookies may have turned out if I had been able to bake them longer, but got distracted by a cook thing. Should've started earlier in the day, but didn't (distracting myself with video games). Anyways, having a tool, doesn't mean you use it well. Batter was good though.
This has been an unduly stressful week. For connivence's sake (mine) I worked form home on Friday while the gas line install happened. So that, plus some work stuff, plus some other family things has put me in a relatively bad state.
No range on Friday night, and busy other nights, then work stuff on Saturday into running off to an event at a friends house...so...delayed.
Lincolnshire Bangers with Kraut and salad.
Chorizo, Braised Pork & Beans Taco salad (I may have slept through dinner yesterday)
This took the braised pork, then added some chorizo and beans, and new taco salad.
Canadian Bacon, Eggs sandwich
I had ham (cheap ham) and used that instead, for ease of use.
So we've got a few entertainment items, so I'll have to have a few quick and easy meals. Plus, as part of our tradition, we'll be getting some Gusto tonight for Oscars watching. Also my new range will be delivered and installed this week. So while I want to plan on using the oven for something, but gotta make sure it works before I start using it in the plan.
- Ultimate Zoodles
- Lincolnshire Bangers with Kraut and salad.
- Chorizo, Braised Pork & Beans Taco salad (I may have slept through dinner yesterday)
- Canadian Bacon, Eggs sandwich
So from Christmas, I got two spiralizers (similar to, but not exactly), and right before that I bought my own. I haven't tried the one I bought myself, but, while I do appreciate the gifts, from the practical use side, these come with draw backs. First, if you want to make this a good part of the meal, like noodles, or etc, you will end up with a lot of effort (and wrist pain for me) just to get through a single carrot.
So I can see them used for decoration, but not as making a main part of a meal...unless maybe you set your kids on the task, thought that'd be pretty tough call because the blades in use are pretty sharp.
That being said, I only vaguely followed the recipe, and mixed the spices in with pork (not in recipe) and had the carrots mixed in. I may not have used enough salt.
This came together pretty quick and was pretty good. I may have just eaten the chicken skin instead of frying it off and that may have detracted from it overall, but even so, it was pretty good (I did take the cooled rendered fat and added that into the stock).
Simple, good, and an excuse to buy a good bottle of sherry.
So I made some changes, because, while I like cabbage, it seems like it wouldn't be the best addition to this, also, Shannon's not a huge fan of greens in soup, which is fair. So per the recipe I made the following adaptations:
- Before step 1, soak dry cannellini beans overnight in salted water
- In step 3, before adding the vegetables, drain the soaking beans and add them to the soup
- After the beans have simmered for a couple of hours and start to get tender, add the parmesan rinds
- Skip the cabbage (or not, but I did), and pull out the parmesan rinds
So I went through my herbs and spices, and toss a bunch that clearly are old, and for things that come in the future, I will label for the purpose making it know when they came into the house, so it is easier to make them go. That being said, I re-ordered a number of items to have them make more sense, and am re-thinking how I want to do this for the future. Clearly there is somewhat of a puzzle piece due to all the sizes of containers. This is the first step of many, including the organization of cupboards, and etc. Hopefully this goes well and I don't spend to much money on the equipment to reorganize.