It is COLD and RAINY in Georgia. Colder and rainier than the South would be permitted to be, if I were in charge. As mentioned, I am exhausted, working long hours, and expecting house guests in short order. I can think of no better solution to this problem than to make my great grandmother’s beef stew.
I grew up eating this at her house on Sundays, off of china with silver, and I sincerely believed that it was very fancy food. Which is ironic on many levels, since I am about to share with you a recipe that involves no effort, four cans of Campbell’s soup, stew beef, and frozen pearl onions.
This is extremely flexible in terms of both quantities and vegetables used, so I will simply give you the ingredient list for how I made it this time, and you can substitute away to your heart’s content.
3 pounds of stew beef
2 cans cream of mushroom soup
2 cans French onion soup
½ cup dry sherry
2 pounds new potatoes (red or white)
10 ounces frozen pearl onions
1 pound “baby” carrots
You begin by browning some stew beef in a Dutch oven. 3 pounds, 4 pounds, whatever suits you. You then unceremoniously dump 2 cans of Campbell’s Cream of Mushroom soup into the Dutch oven, followed by 2 cans of Campbell’s French Onion soup. You may also add (and I always do) a half cup or so of dry sherry, but this is by no means required, and in fact is somewhat out of keeping with the spirit of the original.
You then cover the Dutch oven and bake it at 275 degrees for around 4 hours. Add the vegetables about an hour before you take it out of the oven. (I actually wait until the last 20 minutes to add the carrots, but I promise you that my great grandmother didn’t).
This will make your house smell nothing short of divine while it cooks. I always serve it over egg noodles, because that’s what my great grandmother did, but it would be just fine on its own.
Monday, November 23, 2009
Sunday, November 22, 2009
Thinking About Thanksgiving
Every so often, life converges in a way that makes me wonder how I’m going to get through. Work is overwhelming right now, Thanksgiving is coming, my in-laws are arriving, SugarPie is busy being two and a half, Honey feels like he’s getting short-shrift… and I’m pregnant. That last bit isn’t readily apparent to the public just yet, but it’s sapping every bit of energy that I have, with accompanying waves of nausea. I of course have been through this before, but I frankly forgot just how exhausting early pregnancy is. I think that’s by design: had I remembered, I probably would have thrown in the towel after the first time.
Anyway, Real Simple did in fact publish Thanksgiving recipes. They have a whole menu here. Truth be told, I just don’t find them very compelling.
So I picked up the latest issue of Gourmet at the supermarket, largely in an act of sentimentality. I haven’t really read Gourmet for several years: I generally prefer Bon Appetit as these things go, and I find that Gourmet’s recipes just don’t really fit my life at the moment, but I nonetheless was devastated to hear that Condé Nast plans to stop publishing it. It’s Gourmet, people! It’s important to me that it exist, whether or not I routinely cook from it. But no one asked me. And… reading through their gorgeous Thanksgiving spread, I realized that I was totally uninspired to make any of it.
I have come to the conclusion that Thanksgiving, to me, is about very specific recipes, for which there is simply no substitute. I do not claim that my recipes are the best, or even necessarily particularly good, but for me this is far more about nostalgia than it is about the actual recipe. My recipes came from family and dear friends, many of whom are no longer with us, and if my great aunt believed that Libby’s pumpkin was the basis for the perfect Thanksgiving tart, who am I to question that?
So I made my list based on a Thanksgiving slate with a distinctly nostalgic sensibility, and SugarPie and I braved Publix first thing in the morning, before the crowds descended, and before I spent yet another weekend day at the office. My menu for the rest of the week is going to be old reliable standards that I can make in my sleep, since I just might have to.
Anyway, Real Simple did in fact publish Thanksgiving recipes. They have a whole menu here. Truth be told, I just don’t find them very compelling.
So I picked up the latest issue of Gourmet at the supermarket, largely in an act of sentimentality. I haven’t really read Gourmet for several years: I generally prefer Bon Appetit as these things go, and I find that Gourmet’s recipes just don’t really fit my life at the moment, but I nonetheless was devastated to hear that Condé Nast plans to stop publishing it. It’s Gourmet, people! It’s important to me that it exist, whether or not I routinely cook from it. But no one asked me. And… reading through their gorgeous Thanksgiving spread, I realized that I was totally uninspired to make any of it.
I have come to the conclusion that Thanksgiving, to me, is about very specific recipes, for which there is simply no substitute. I do not claim that my recipes are the best, or even necessarily particularly good, but for me this is far more about nostalgia than it is about the actual recipe. My recipes came from family and dear friends, many of whom are no longer with us, and if my great aunt believed that Libby’s pumpkin was the basis for the perfect Thanksgiving tart, who am I to question that?
So I made my list based on a Thanksgiving slate with a distinctly nostalgic sensibility, and SugarPie and I braved Publix first thing in the morning, before the crowds descended, and before I spent yet another weekend day at the office. My menu for the rest of the week is going to be old reliable standards that I can make in my sleep, since I just might have to.
Saturday, November 21, 2009
The Week in Review
In contrast to last week, this week's menu consisted almost entirely of winners. And, contrary to my comment about being disappointed that last week had no real losers, it was delightful. I love sitting down to a dinner that's delicious and a bit out of the ordinary for me, especially when it wasn't really any trouble to make it.
My absolute favorite this week was the Smoky Corn Chowder, but the Tortellini with Eggplant and Peppers was a close second. Both the (bastardized) Chicken Enchiladas with Green Salsa and the Turkey Meat Loaf with Mashed Potatoes were winners in their own right. The only dish that I really didn't like was the Steak with Cauliflower and Crispy Bread Crumbs, and I suspect that I might like a reworked version of it.
This is all very encouraging.
My absolute favorite this week was the Smoky Corn Chowder, but the Tortellini with Eggplant and Peppers was a close second. Both the (bastardized) Chicken Enchiladas with Green Salsa and the Turkey Meat Loaf with Mashed Potatoes were winners in their own right. The only dish that I really didn't like was the Steak with Cauliflower and Crispy Bread Crumbs, and I suspect that I might like a reworked version of it.
This is all very encouraging.
Friday, November 20, 2009
Tortellini with Eggplant and Peppers
Tonight's Menu:
Tortellini with Eggplant and Peppers
Tortellini is one of my out-of-time-and-ideas staples, and this recipe turned it into something entirely different. I had no idea that it could be so appealing.
The entire dish cooks in one pot, which is fabulous from a clean-up standpoint, but also gives the tortellini a great deal of personality, since it is cooked in broth with vegetables. The pasta absorbs most of the broth, so that you wind up with a bowl of pasta, vegetables, and a bit of sauce. It's incredibly efficient, and very pleasant to eat.
Tortellini with Eggplant and Peppers
Tortellini is one of my out-of-time-and-ideas staples, and this recipe turned it into something entirely different. I had no idea that it could be so appealing.
The entire dish cooks in one pot, which is fabulous from a clean-up standpoint, but also gives the tortellini a great deal of personality, since it is cooked in broth with vegetables. The pasta absorbs most of the broth, so that you wind up with a bowl of pasta, vegetables, and a bit of sauce. It's incredibly efficient, and very pleasant to eat.
Thursday, November 19, 2009
Steak with Cauliflower and Crispy Bread Crumbs
Tonight's Menu:
Steak with Cauliflower and Crispy Bread Crumbs
Cauliflower is a tricky vegetable. In some incarnations, it's delicious -- in that roasted cauliflower and gnocchi dish a few weeks ago, I thought that the cauliflower was the best part! In other incarnations, it ranges from uninspired to icky. The steamed cauliflower in this recipe is at best uninspired.
The bread crumbs are a nice addition, and help a bit, but they mostly serve to make me wonder why on earth they didn't roast the cauliflower in this recipe. Since it was combined with toasted bread crumbs, I just assumed that would be the case before I read it (and should have gone with that instinct, instead of following the recipe).
It's possible that they decided to steam the cauliflower in order to limit the dishwashing, which is a motive that I always appreciate, but you're already using a baking sheet for the bread crumbs anyway. Perhaps more importantly, while a cast iron skillet is perfect for the steak, steaming vegetables in a cast iron skillet is, in my book, just cruel to the pan.
I bought an unseasoned cast iron pan when I moved to my first apartment, and I remember reading about the seasoning process. Specifically, I remember a comment that a really seasoned cast iron pan is practically a mirror. At the time, looking at the raw cast iron, I thought that was shear crazy talk. I've been babying mine for years now, and it indeed has a glass-like finish... which I have no intention of using to steam vegetables! So I'm using another pan in any case.
All of which is to say that if I make this again, I'll roast the cauliflower, but I frankly don't know if I will make it again, because the whole thing was just a bit boring.
Steak with Cauliflower and Crispy Bread Crumbs
Cauliflower is a tricky vegetable. In some incarnations, it's delicious -- in that roasted cauliflower and gnocchi dish a few weeks ago, I thought that the cauliflower was the best part! In other incarnations, it ranges from uninspired to icky. The steamed cauliflower in this recipe is at best uninspired.
The bread crumbs are a nice addition, and help a bit, but they mostly serve to make me wonder why on earth they didn't roast the cauliflower in this recipe. Since it was combined with toasted bread crumbs, I just assumed that would be the case before I read it (and should have gone with that instinct, instead of following the recipe).
It's possible that they decided to steam the cauliflower in order to limit the dishwashing, which is a motive that I always appreciate, but you're already using a baking sheet for the bread crumbs anyway. Perhaps more importantly, while a cast iron skillet is perfect for the steak, steaming vegetables in a cast iron skillet is, in my book, just cruel to the pan.
I bought an unseasoned cast iron pan when I moved to my first apartment, and I remember reading about the seasoning process. Specifically, I remember a comment that a really seasoned cast iron pan is practically a mirror. At the time, looking at the raw cast iron, I thought that was shear crazy talk. I've been babying mine for years now, and it indeed has a glass-like finish... which I have no intention of using to steam vegetables! So I'm using another pan in any case.
All of which is to say that if I make this again, I'll roast the cauliflower, but I frankly don't know if I will make it again, because the whole thing was just a bit boring.
Wednesday, November 18, 2009
Turkey Meat Loaf with Mashed Potatoes
Tonight's Menu:
Turkey Meat Loaf with Mashed Potatoes
This was surprisingly good. Perhaps my expectations were unreasonably low, but somehow I couldn't get that excited about turkey meatloaf. I stand corrected. This has great flavor, and tastes a great deal less healthy than it actually is, which I consider to be a bonus. And who can argue with buttermilk mashed potatoes?
The spinach hidden in the meat loaf makes it look something less than entirely appetizing, but that problem can be solved with a healthy dose of marinara sauce. I actually substituted marinara sauce for ketchup as the topping, since I'm not a huge fan of ketchup. (Honey's reaction to the statement that I don't like ketchup is always "What are you, a Communist?" I can't really explain my distaste for ketchup. But the meatloaf turns out beautifully with marinara sauce, anyway.)
Turkey Meat Loaf with Mashed Potatoes
This was surprisingly good. Perhaps my expectations were unreasonably low, but somehow I couldn't get that excited about turkey meatloaf. I stand corrected. This has great flavor, and tastes a great deal less healthy than it actually is, which I consider to be a bonus. And who can argue with buttermilk mashed potatoes?
The spinach hidden in the meat loaf makes it look something less than entirely appetizing, but that problem can be solved with a healthy dose of marinara sauce. I actually substituted marinara sauce for ketchup as the topping, since I'm not a huge fan of ketchup. (Honey's reaction to the statement that I don't like ketchup is always "What are you, a Communist?" I can't really explain my distaste for ketchup. But the meatloaf turns out beautifully with marinara sauce, anyway.)
Tuesday, November 17, 2009
Chicken Enchiladas with Green Salsa
Tonight's Menu:
Chicken Enchiladas with Green Salsa
I don't know why I didn't buy corn tortillas. They were on my shopping list. I knew that I was making enchiladas. Maybe it had something to do with the child performing gymnastics in my cart ("Mommy! I like a monkey!") or maybe it was just straight up forgetfulness. In any case, I somehow came home without them. Oops a daisy.
When I dropped something in the kitchen this morning I said a salty word. Sugarpie gravely told me "Mommy no say that." Which I took to mean "one should not say that word." What he actually meant was "Mommy does not use that word." This became clear when he elaborated, unprompted: "I say "shoot." Daddy say "sh*t." Mommy say "oops a daisy!""
Well then.
While a lack of tortillas did prevent me from making enchiladas, more or less by definition, I still made most of the recipe: I just served a chicken casserole-y thing with tomatillo salsa and corn bread. I was able to procure the corn bread because I keep Jiffy corn bread mix in my cabinet at all times. I'm generally not a big fan of mixes, but this stuff is worthwhile: it's cheaper than dirt, and makes perfectly respectable corn bread in no time flat. It's a perfect emergency staple.
I actually enjoyed my chicken not-enchiladas very much. The tomatillo salsa was sort of an afterthought on the plate, but I suspect it works better when you actually make the recipe as intended. The cheesy chicken mix with corn is actually very satisfying on its own with a piece of corn bread.
I will have to try this again when I actually have all the ingredients.
Chicken Enchiladas with Green Salsa
I don't know why I didn't buy corn tortillas. They were on my shopping list. I knew that I was making enchiladas. Maybe it had something to do with the child performing gymnastics in my cart ("Mommy! I like a monkey!") or maybe it was just straight up forgetfulness. In any case, I somehow came home without them. Oops a daisy.
When I dropped something in the kitchen this morning I said a salty word. Sugarpie gravely told me "Mommy no say that." Which I took to mean "one should not say that word." What he actually meant was "Mommy does not use that word." This became clear when he elaborated, unprompted: "I say "shoot." Daddy say "sh*t." Mommy say "oops a daisy!""
Well then.
While a lack of tortillas did prevent me from making enchiladas, more or less by definition, I still made most of the recipe: I just served a chicken casserole-y thing with tomatillo salsa and corn bread. I was able to procure the corn bread because I keep Jiffy corn bread mix in my cabinet at all times. I'm generally not a big fan of mixes, but this stuff is worthwhile: it's cheaper than dirt, and makes perfectly respectable corn bread in no time flat. It's a perfect emergency staple.
I actually enjoyed my chicken not-enchiladas very much. The tomatillo salsa was sort of an afterthought on the plate, but I suspect it works better when you actually make the recipe as intended. The cheesy chicken mix with corn is actually very satisfying on its own with a piece of corn bread.
I will have to try this again when I actually have all the ingredients.
Monday, November 16, 2009
Smoky Corn Chowder
Tonight's Menu:
Smoky Corn Chowder
This was just delicious. It was a cold night, I was in the mood for soup, and Honey and I ate this in front of the fire. And then we each ate another bowl.
This is very similar to Ina Garten's corn and potato chowder recipe (which I know and love), but the smoked paprika gives it a whole new dimension that I really enjoyed. I'm not sure that it was easier or quicker than the original, but it was certainly no harder, and I just loved the depth of flavor. Folks, we have a winner!
Smoky Corn Chowder
This was just delicious. It was a cold night, I was in the mood for soup, and Honey and I ate this in front of the fire. And then we each ate another bowl.
This is very similar to Ina Garten's corn and potato chowder recipe (which I know and love), but the smoked paprika gives it a whole new dimension that I really enjoyed. I'm not sure that it was easier or quicker than the original, but it was certainly no harder, and I just loved the depth of flavor. Folks, we have a winner!
Sunday, November 15, 2009
Shopping
This week's menu:
Smokey Corn Chowder
Turkey Meatloaf with Mashed Potatoes
Chicken Enchiladas with Green Salsa
Steak with Cauliflower and Crispy Bread Crumbs
Smokey Corn Chowder
Turkey Meatloaf with Mashed Potatoes
Chicken Enchiladas with Green Salsa
Steak with Cauliflower and Crispy Bread Crumbs
Tortellini with Eggplant and Peppers
My shopping list:
Pantry Items
olive oil
canola oil
kosher salt
black pepper
Spices
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon smoked paprika
Fruits. Vegetables, and Herbs
2 bunches flat-leaf parsley
12 cloves garlic
1 head cauliflower
1 medium eggplant
2 bell peppers
1 large sweet onion
1 yellow onion
1 small red onion
4 scallions
2 small zucchini
1 ear of corn
1 pound tomatillos
1 jalapeno
1 cup fresh cilantro leaves
1 lime
1 bunch fresh spinach
2 pounds red potatoes
Dairy and Eggs
1/2 cup grated Parmesan (2 ounces)
1 cup half-and-half
1 1/2 cups (6 ounces) shredded Monterey Jack
1/2 cup sour cream
1 large egg white
1 cup buttermilk
Meats, Fish, and Poultry
1 1/2 pounds strip steak
8 ounces sliced bacon
1 2 1/2- to 3-pound rotisserie chicken
1 1/2 pounds lean ground turkey
Canned and Bottled
1 tablespoon capers
6 cups low-sodium chicken or vegetable broth
2 tablespoons Dijon mustard
1/4 cup ketchup
1/4 cup marinara sauce
Boxed and Bagged
1 small loaf French or Italian bread
1 pound cheese tortellini (fresh or frozen)
12 6-inch corn tortillas
1/2 cup whole-wheat bread crumbs
Frozen
2 10-ounce packages frozen corn
Saturday, November 14, 2009
The Week in Review
This week was disappointing. There were no homeruns, and no total disasters. It's interesting that the second part disappoints me almost as much as the first. At least if there's a total trainwreck in the mix, I'm free to order takeout without guilt.
The Linguini with Zucchini and Chickpeas was definitely my favorite. The other four were all somewhere between "eh" and "meh," for a variety of reasons.
I'm more excited about next week's menu. I hope that it lives up to expectations.
The Linguini with Zucchini and Chickpeas was definitely my favorite. The other four were all somewhere between "eh" and "meh," for a variety of reasons.
I'm more excited about next week's menu. I hope that it lives up to expectations.
Friday, November 13, 2009
Linguini with Zucchini and Chickpeas
Tonight's menu:
Linguini with Zucchini and Chickpeas
"Linguini" and "zucchini" are words that should appear together more often, mostly because it's fun to say, but it turns out that they also taste pretty good together, too. I really enjoyed the addition of chickpeas to the pasta. Beans and pasta together are something that I never think of on my own, but that I reliably enjoy when someone else suggests the combination. This is an example of a simple, easy to prepare dish that's pleasant to eat and just different enough. I wouldn't have come up with this, but I like it.
Linguini with Zucchini and Chickpeas
"Linguini" and "zucchini" are words that should appear together more often, mostly because it's fun to say, but it turns out that they also taste pretty good together, too. I really enjoyed the addition of chickpeas to the pasta. Beans and pasta together are something that I never think of on my own, but that I reliably enjoy when someone else suggests the combination. This is an example of a simple, easy to prepare dish that's pleasant to eat and just different enough. I wouldn't have come up with this, but I like it.
Thursday, November 12, 2009
Steak with Roasted Potatoes and Arugula
Tonight's menu:
Steak with Roasted Potatoes and Arugula
Snore. I know, I know: I pick a recipe published in a magazine called Real Simple that is labeled with great prides as containing "Six Ingredients!" and then complain when it's not exciting. This is what makes this whole weeknight dinner thing such a challenge: I don't have the time or energy to cook anything complex, and yet I expect my dinner to be interesting. Perhaps I am being unrealistic, but I really have encountered a few recipes in this experiment that give me great hope. Last week's steak recipe was just a different incarnation of the same thing, and yet it was magnificent.
This, on the other hand, was perfectly acceptable. Sigh.
Steak with Roasted Potatoes and Arugula
Snore. I know, I know: I pick a recipe published in a magazine called Real Simple that is labeled with great prides as containing "Six Ingredients!" and then complain when it's not exciting. This is what makes this whole weeknight dinner thing such a challenge: I don't have the time or energy to cook anything complex, and yet I expect my dinner to be interesting. Perhaps I am being unrealistic, but I really have encountered a few recipes in this experiment that give me great hope. Last week's steak recipe was just a different incarnation of the same thing, and yet it was magnificent.
This, on the other hand, was perfectly acceptable. Sigh.
Wednesday, November 11, 2009
Gingery Pork and Cucumber Pitas
Tonight's menu:
Gingery Pork and Cucumber Pitas
This was a little strange. Not bad: just strange. The ginger and hoisin sauce make it sort of Asian, but not really. The pitas make you briefly consider Mediterranean origins, but not really. The cucumbers and a refreshing addition, but it's not entirely clear how they relate to anything else.
It's easy to make and easy to eat, but ultimately a little bit puzzling. It's an interesting idea, I'm just not sold on this incarnation.
Gingery Pork and Cucumber Pitas
This was a little strange. Not bad: just strange. The ginger and hoisin sauce make it sort of Asian, but not really. The pitas make you briefly consider Mediterranean origins, but not really. The cucumbers and a refreshing addition, but it's not entirely clear how they relate to anything else.
It's easy to make and easy to eat, but ultimately a little bit puzzling. It's an interesting idea, I'm just not sold on this incarnation.
Tuesday, November 10, 2009
Chicken Salad with Potatoes and Arugula
Tonight's menu:
Chicken Salad with Potatoes and Arugula
This isn't chicken salad in the chicken-salad-sandwich sense (which I'm actually rather partial to), but an arugula salad with chicken and potatoes on it, dressed in a vinagrette. It was easy enough to do, and a satisfying way to have salad for dinner. As chicken recipes go, I'm partial to anything that relies on a rotisserie chicken, because I'm lazy and it's just so easy. This wasn't life altering, but it was perfectly good.
Chicken Salad with Potatoes and Arugula
This isn't chicken salad in the chicken-salad-sandwich sense (which I'm actually rather partial to), but an arugula salad with chicken and potatoes on it, dressed in a vinagrette. It was easy enough to do, and a satisfying way to have salad for dinner. As chicken recipes go, I'm partial to anything that relies on a rotisserie chicken, because I'm lazy and it's just so easy. This wasn't life altering, but it was perfectly good.
Monday, November 9, 2009
Halibut with Sugar Snap Pea Salad
Tonight's Menu:
Halibut with Sugar Snap Pea Salad
This was beautiful, easy to prepare, tasted good, and offered a step towards fulfilling my aspiration to include more fish in our diet. I have a love/hate relationship with fish. Aside from my aforementioned issues with salmon, I find that fish in general is just a high beta proposition: when it's good it's really good, and when it's bad it's dreadful. That's the reason that I will frequently select fish from the menu in a restaurant that I trust, and also the reason that I rarely prepare fish at home. It intimidates me.
This recipe made fish more accessible, and I'm grateful for that.
It struck me, however, while shopping this week that halibut is expensive! And this is coming from someone who pays very little attention to how much food costs. I blithely toss organic produce into my cart, have no issue with the price of organic eggs or milk, and don't blink at picking up convenience foods if it suits me. In fact, I rarely notice the price. This is a source of significant guilt for me, but it hasn't really changed my ways. I am forever at a loss when the cashier holds up an item that won't scan and asks if I remember how much it costs. I usually can't even ballpark it, because whatever the price is, it didn't even register in my brain.
All of why it's rather meaningful that I was struck by the price of the halibut. For the number to have penetrated the fog of my grocery store brain, it really had to be quite high. Which will not deter me entirely, because this was quite good, but will prevent me from adding it to a regular rotation. Bummer.
Halibut with Sugar Snap Pea Salad
This was beautiful, easy to prepare, tasted good, and offered a step towards fulfilling my aspiration to include more fish in our diet. I have a love/hate relationship with fish. Aside from my aforementioned issues with salmon, I find that fish in general is just a high beta proposition: when it's good it's really good, and when it's bad it's dreadful. That's the reason that I will frequently select fish from the menu in a restaurant that I trust, and also the reason that I rarely prepare fish at home. It intimidates me.
This recipe made fish more accessible, and I'm grateful for that.
It struck me, however, while shopping this week that halibut is expensive! And this is coming from someone who pays very little attention to how much food costs. I blithely toss organic produce into my cart, have no issue with the price of organic eggs or milk, and don't blink at picking up convenience foods if it suits me. In fact, I rarely notice the price. This is a source of significant guilt for me, but it hasn't really changed my ways. I am forever at a loss when the cashier holds up an item that won't scan and asks if I remember how much it costs. I usually can't even ballpark it, because whatever the price is, it didn't even register in my brain.
All of why it's rather meaningful that I was struck by the price of the halibut. For the number to have penetrated the fog of my grocery store brain, it really had to be quite high. Which will not deter me entirely, because this was quite good, but will prevent me from adding it to a regular rotation. Bummer.
Sunday, November 8, 2009
Shopping
This week's menu:
Halibut with Sugar Snap Pea Salad
Chicken Salad with Green Beans, Potatoes, and PeppersGingery Pork and Cucumber Pitas
Steak with Roasted Potatoes and ArugulaLinguine with Zucchini and Chickpeas
Pantry Items
olive oil
kosher salt
black pepper
sugar
Spices
1 tablespoon sesame seeds
1/4 teaspoon crushed red pepper
Fruits. Vegetables, and Herbs
2 limes
1 piece fresh ginger
12 ounces sugar snap peas
1 small red onion
1 pound small new potatoes
8 ounces green beans
1 bunch watercress
1 yellow bell pepper
2 Kirby cucumbers
1 red or green jalapeno
3 small zucchini
1 head garlic
1 1/2 pounds medium red potatoes
1 bunch arugula
Dairy
1/2 cup grated Parmesan (2 ounces)
Meats, Fish, and Poultry
4 6-ounce pieces halibut fillet
1 2- to 2 1/2-pound rotisserie chicken
1 pound ground pork 1 piece London broil (1 1/2 pounds)
Canned and Bottled
2 tablespoons Dijon mustard
1 tablespoon white wine vinegar
1/4 cup rice vinegar
1/4 cup hoisin sauce
1 15-ounce can chickpeas
Boxed and Bagged
12 ounces linguine
4 pitas
Saturday, November 7, 2009
The Week in Review
Winners and losers are crystal clear this week. The Skirt Steak with Lemon and Chili-Roasted Potatoes and the Pasta with Brie, Mushrooms, and Arugula were absolutely fantastic, and are each going into my "make this again" pile with a bullet. The Crispy Breaded Shrimp with Garlicky Beans was an absolute disaster for reasons that I can't entirely blame on the recipe, but that are enough to keep me from trying again. Know thyself. I am not a virtuous defroster of shrimp. If you are, perhaps that one will work out for you.
I find it interesting that the winners/losers outcome was about the same when I picked the recipes as it has been in past weeks when the recipes were supplied for me. I hoped that I might be better at this game, since I can cater to my own tastes, and feared that I might be worse at it, since I am far from a professional in this arena. But it seems that I'm perfectly average.
The shopping was just as easy and just as productive, since I copied the list concept. Making the list was actually easier than I would have guessed. And so the experiment shall continue.
I find it interesting that the winners/losers outcome was about the same when I picked the recipes as it has been in past weeks when the recipes were supplied for me. I hoped that I might be better at this game, since I can cater to my own tastes, and feared that I might be worse at it, since I am far from a professional in this arena. But it seems that I'm perfectly average.
The shopping was just as easy and just as productive, since I copied the list concept. Making the list was actually easier than I would have guessed. And so the experiment shall continue.
Friday, November 6, 2009
Pasta with Brie, Mushrooms, and Arugula
Tonight's Menu:
Pasta with Brie, Mushrooms, and Arugula
Oh my: this is worthwhile. I'm starting to notice that when I search for recipes on the Real Simple website, they pop up in order of popularity. How "popularity" is measured is unclear to me, since there's no rating system on the website, so it may well be based on number of views. At any rate, there's a reason that this one pops up near the top: it's easy, it's different, and it's really good.
The brie and pasta water form a creamy sauce for the pasta, and the flavors of the brie, mushrooms, and arugula play together beautifully. The presence of the greens almost lets you believe that the recipe is healthy, if you're willing to overlook 8 ounces of brie here and there.
I am excited about having leftovers for lunch tomorrow. I will be making this one again.
Pasta with Brie, Mushrooms, and Arugula
Oh my: this is worthwhile. I'm starting to notice that when I search for recipes on the Real Simple website, they pop up in order of popularity. How "popularity" is measured is unclear to me, since there's no rating system on the website, so it may well be based on number of views. At any rate, there's a reason that this one pops up near the top: it's easy, it's different, and it's really good.
The brie and pasta water form a creamy sauce for the pasta, and the flavors of the brie, mushrooms, and arugula play together beautifully. The presence of the greens almost lets you believe that the recipe is healthy, if you're willing to overlook 8 ounces of brie here and there.
I am excited about having leftovers for lunch tomorrow. I will be making this one again.
Thursday, November 5, 2009
Crispy Breaded Shrimp with Garlicky Beans
Tonight's Menu:
Crispy Breaded Shrimp with Garlicky Beans
Oh dear. This might have been good if I had actually managed to make it, but I didn't.
I buy frozen shrimp, because with live in Atlanta, so if I bought fresh shrimp it would have been frozen anyway. Really fresh shrimp is one of life's great pleasures, but it's just not feasible here. So rather than buy thawed shrimp from the fish counter and then worry about needing to use it instantly, I just buy frozen shrimp and use it whenever I want.
And I try to be conscientious about thawing it in advance, I really do. But the truth is, for most shrimp recipes, it doesn't matter if it's not 100% thawed? The shrimp pot pie? My shrimp might have been a little bit icy, but no harm, no foul. The delicious roasted shrimp? I must confess: my shrimp were not fully thawed, and the recipe came out none the worse for wear. This recipe? Do not be negligent in thawing your shrimp.
I should have known better. But they had been in the refrigerator all day long, and I can talk myself into some less than brilliant things. Like trying to bread not entirely thawed shrimp.
Let the record show that this was a bad idea. Honey got us take out. It was delicious.
Crispy Breaded Shrimp with Garlicky Beans
Oh dear. This might have been good if I had actually managed to make it, but I didn't.
I buy frozen shrimp, because with live in Atlanta, so if I bought fresh shrimp it would have been frozen anyway. Really fresh shrimp is one of life's great pleasures, but it's just not feasible here. So rather than buy thawed shrimp from the fish counter and then worry about needing to use it instantly, I just buy frozen shrimp and use it whenever I want.
And I try to be conscientious about thawing it in advance, I really do. But the truth is, for most shrimp recipes, it doesn't matter if it's not 100% thawed? The shrimp pot pie? My shrimp might have been a little bit icy, but no harm, no foul. The delicious roasted shrimp? I must confess: my shrimp were not fully thawed, and the recipe came out none the worse for wear. This recipe? Do not be negligent in thawing your shrimp.
I should have known better. But they had been in the refrigerator all day long, and I can talk myself into some less than brilliant things. Like trying to bread not entirely thawed shrimp.
Let the record show that this was a bad idea. Honey got us take out. It was delicious.
Wednesday, November 4, 2009
Skirt Steak with Lemon and Chili-Roasted Potatoes
Tonight's Menu:
Skirt Steak with Lemon and Chili-Roasted Potatoes
This was absolutely outstanding. Honey and I ate this in the dining room, with red wine in nice glasses, after Sugar Pie went to bed, and I swear it felt more like a date than half the times that we get a sitter and go to a restaurant. And the food was better!
The potatoes were crispy and flavorful, and the skirt steak was perfectly cooked. The lemon added just a little bit of brightness. I cannot recommend this enough. Get a nice bottle of wine and make it for someone you love.
Skirt Steak with Lemon and Chili-Roasted Potatoes
This was absolutely outstanding. Honey and I ate this in the dining room, with red wine in nice glasses, after Sugar Pie went to bed, and I swear it felt more like a date than half the times that we get a sitter and go to a restaurant. And the food was better!
The potatoes were crispy and flavorful, and the skirt steak was perfectly cooked. The lemon added just a little bit of brightness. I cannot recommend this enough. Get a nice bottle of wine and make it for someone you love.
Tuesday, November 3, 2009
Pork Chops with Granny Smith Apples
Tonight's Menu:
Pork Chops with Granny Smith Apples
I'm afraid that I made so many changes and substitutions to this dish that I wound up making something entirely different, but the inspiration was definitely the Real Simple recipe.
I had pork loin in the freezer that I wanted to use up, so I thawed that, cut it into inch thick pieces, and cooked it like it was pork chops (and I'm actually not convinced that it wasn't: I know very little about butchery, but my final product looked so much like "boneless loin chops" that I rather wonder if I just carved my own).
I cored the apples and cut them into wedges before I sauteed them, because while the picture of the halved apples was quite pretty, I was concerned that they would be hard to eat. I was also concerned that you would be eating more or less a raw apple with a seared side. While I'm a fan of raw apples, it's not what I consider a side dish. So I cut them into wedges.
Finally, I skipped the mustard, both because I don't like and I didn't have any (probably because I don't like it).
And then I sauteed some Swiss chard on the side, because I have discovered how easy it is to do, and it made the plate feel a little more rounded.
The finished dish itself was very pleasant, and I was pleased to be serving it to a house guest... right up until the moment I discovered that he doesn't eat pork. He was extremely polite about the whole thing, and I hadn't called to ask, so it was really my fault. It was apparently, however, that he also wasn't much for Swiss chard. Or cooked apples.
All of which colored by impressions of the dish. I really think it turned out rather well: just try to avoid serving it with a side dish of awkward.
Pork Chops with Granny Smith Apples
I'm afraid that I made so many changes and substitutions to this dish that I wound up making something entirely different, but the inspiration was definitely the Real Simple recipe.
I had pork loin in the freezer that I wanted to use up, so I thawed that, cut it into inch thick pieces, and cooked it like it was pork chops (and I'm actually not convinced that it wasn't: I know very little about butchery, but my final product looked so much like "boneless loin chops" that I rather wonder if I just carved my own).
I cored the apples and cut them into wedges before I sauteed them, because while the picture of the halved apples was quite pretty, I was concerned that they would be hard to eat. I was also concerned that you would be eating more or less a raw apple with a seared side. While I'm a fan of raw apples, it's not what I consider a side dish. So I cut them into wedges.
Finally, I skipped the mustard, both because I don't like and I didn't have any (probably because I don't like it).
And then I sauteed some Swiss chard on the side, because I have discovered how easy it is to do, and it made the plate feel a little more rounded.
The finished dish itself was very pleasant, and I was pleased to be serving it to a house guest... right up until the moment I discovered that he doesn't eat pork. He was extremely polite about the whole thing, and I hadn't called to ask, so it was really my fault. It was apparently, however, that he also wasn't much for Swiss chard. Or cooked apples.
All of which colored by impressions of the dish. I really think it turned out rather well: just try to avoid serving it with a side dish of awkward.
Monday, November 2, 2009
Baked Cod and Chorizo
Tonight's Menu:
Baked Cod and Chorizo
This was basically quite good, but wasn't quite what I thought it was going to be. I couldn't find chorizo at the market, so I used andouille sausage instead. The cod was nicely cooked and tasted like... nothing, in the way that cod generally tastes like nothing. I was attracted to this dish because I thought that the sausage would add flavor, but it just had less personality than I had hoped.
I think that this might be another case of unrealistically high expectations (or at least unrealistically different expectations), as I really have no complaints about the dish, other than that it wasn't what I had in mind, but that alone was enough that I didn't love it. I might try harder to procure chorizo next time around, and see if that makes the difference
Baked Cod and Chorizo
This was basically quite good, but wasn't quite what I thought it was going to be. I couldn't find chorizo at the market, so I used andouille sausage instead. The cod was nicely cooked and tasted like... nothing, in the way that cod generally tastes like nothing. I was attracted to this dish because I thought that the sausage would add flavor, but it just had less personality than I had hoped.
I think that this might be another case of unrealistically high expectations (or at least unrealistically different expectations), as I really have no complaints about the dish, other than that it wasn't what I had in mind, but that alone was enough that I didn't love it. I might try harder to procure chorizo next time around, and see if that makes the difference
Sunday, November 1, 2009
Shopping
Here we go! I fear that I won't be nearly as good at this as the food editors at Real Simple. Who do this... you know... professionally. My chosen menu:
Monday: Baked Cod and Chorizo
Tuesday: Pork Chops with Granny Smith Apples
Wednesday: Skirt Steak with Chili-Roasted Potatoes
Thursday: Crispy Breaded Shrimp with Garlicky Beans
Friday: Pasta with Brie, Mushrooms, and Arugula
And here is my grocery list:
Pantry Items
salt
pepper
olive oil
vegetable oil
all-purpose flour
Spices
chili powder
ground cumin
1/4 teaspoon saffron threads
Fruit, Vegetables, Herbs
3 pounds Yukon gold or new potatoes
3 leeks
3/4 cup fresh flat-leaf parsley leaves
2 tablespoons fresh rosemary leaves
8 sprigs thyme
1 clove garlic
4 bunches baby arugula
1 pound button mushrooms
1 small red onion
1 lemon
2 small Granny Smith apples
Dairy
1 tablespoon butter
8 ounces Brie
Meat, Fish, and Poultry
6 ounces chorizo or smoked sausage (such as kielbasa)
2 1/2 to 3 pounds cod fillets
1 pound medium shrimp, peeled and deveined
1 1/2 pounds skirt steak
4 6-ounce boneless pork loin chops, or one 1 1/2- to 2-pound pork
Canned and Bottled
1 1/2 cups chicken broth 1
19-ounce can cannellini beans
1/2 cup dry
white wine
2 tablespoons champagne or white wine vinegar
2 tablespoons coarse grain mustard
Boxed and Bagged
1/2 cup bread crumbs
12 ounces penne
Monday: Baked Cod and Chorizo
Tuesday: Pork Chops with Granny Smith Apples
Wednesday: Skirt Steak with Chili-Roasted Potatoes
Thursday: Crispy Breaded Shrimp with Garlicky Beans
Friday: Pasta with Brie, Mushrooms, and Arugula
And here is my grocery list:
Pantry Items
salt
pepper
olive oil
vegetable oil
all-purpose flour
Spices
chili powder
ground cumin
1/4 teaspoon saffron threads
Fruit, Vegetables, Herbs
3 pounds Yukon gold or new potatoes
3 leeks
3/4 cup fresh flat-leaf parsley leaves
2 tablespoons fresh rosemary leaves
8 sprigs thyme
1 clove garlic
4 bunches baby arugula
1 pound button mushrooms
1 small red onion
1 lemon
2 small Granny Smith apples
Dairy
1 tablespoon butter
8 ounces Brie
Meat, Fish, and Poultry
6 ounces chorizo or smoked sausage (such as kielbasa)
2 1/2 to 3 pounds cod fillets
1 pound medium shrimp, peeled and deveined
1 1/2 pounds skirt steak
4 6-ounce boneless pork loin chops, or one 1 1/2- to 2-pound pork
Canned and Bottled
1 1/2 cups chicken broth 1
19-ounce can cannellini beans
1/2 cup dry
white wine
2 tablespoons champagne or white wine vinegar
2 tablespoons coarse grain mustard
Boxed and Bagged
1/2 cup bread crumbs
12 ounces penne
Saturday, October 31, 2009
The Week in Review
The cauliflower and gnocchi was the clear winner this week: I would never have come up with it on my own, and it really was delicious. My least favorite thing this week was the salmon, and, as we've discussed, that relates more to my feelings about the vast majority of salmon available than it does about the recipe.
The experiment on the whole, I have to say, has been quite successful. The shopping has been easy and organized. We've eaten a pretty good dinner at home nearly every weeknight this month, without undue effort. So: thank you, Real Simple. (Honey says thank you, too.)
The issue, of course, is where to go from here? I could, of course, just recycle the month of dinners. It would include a great deal more variety than the weekly rotation that I grew up with, but would still provide a predictable, easy way to shop and cook. I could just substitute out the recipes that didn't really float my boat until I came up with a satisfying rotation for my family -- and perhaps that is the long term solution.
In the meantime, I'm not quite ready to just start over on the rotation. Honey, in particular, is a great lover of variety (to the point that he will reject a recipe on the basis that "we've had this before). I do, however, want to preserve the benefits of the "month of easy dinners." Admittedly, much of the benefit was having someone else do the legwork, but I think that I can put together a weekly menu and shopping list over the weekend, without undue strain.
As a starting point, I plan to use Real Simple's recipe base: they're quick, the recent ones are really pretty good, and they usually rely on the kind of ingredients that I can procure at my neighborhood Publix. I may well venture out as time goes on, but... baby steps.
I will post my shopping list and recipe choices tomorrow, and we'll see how this works.
Finally, Happy Halloween! And if I may recommend yet another Real Simple recipe, the pumpkin cupcakes with cream cheese frosting are easy, nicely thematic, and have been a big hit with SugarPie.
The experiment on the whole, I have to say, has been quite successful. The shopping has been easy and organized. We've eaten a pretty good dinner at home nearly every weeknight this month, without undue effort. So: thank you, Real Simple. (Honey says thank you, too.)
The issue, of course, is where to go from here? I could, of course, just recycle the month of dinners. It would include a great deal more variety than the weekly rotation that I grew up with, but would still provide a predictable, easy way to shop and cook. I could just substitute out the recipes that didn't really float my boat until I came up with a satisfying rotation for my family -- and perhaps that is the long term solution.
In the meantime, I'm not quite ready to just start over on the rotation. Honey, in particular, is a great lover of variety (to the point that he will reject a recipe on the basis that "we've had this before). I do, however, want to preserve the benefits of the "month of easy dinners." Admittedly, much of the benefit was having someone else do the legwork, but I think that I can put together a weekly menu and shopping list over the weekend, without undue strain.
As a starting point, I plan to use Real Simple's recipe base: they're quick, the recent ones are really pretty good, and they usually rely on the kind of ingredients that I can procure at my neighborhood Publix. I may well venture out as time goes on, but... baby steps.
I will post my shopping list and recipe choices tomorrow, and we'll see how this works.
Finally, Happy Halloween! And if I may recommend yet another Real Simple recipe, the pumpkin cupcakes with cream cheese frosting are easy, nicely thematic, and have been a big hit with SugarPie.
Friday, October 30, 2009
Sausage and White Bean Casserole
Tonight's menu:
Sausage and White Bean Casserole
This was really quite satisfying: warming and filling. Sausage for dinner is sort of a guilty pleasure, but the white beans and greens are enough of a nod to nutrition that it feels, if not virtuous, at least perfectly reasonable.
Sausage and White Bean Casserole
This was really quite satisfying: warming and filling. Sausage for dinner is sort of a guilty pleasure, but the white beans and greens are enough of a nod to nutrition that it feels, if not virtuous, at least perfectly reasonable.
Thursday, October 29, 2009
Quick Beef Tacos
Tonight's menu:
Quick Beef Tacos
This is my childhood on a plate. It's amazing how strong the food-memory-emotional connection is.
My mother was and is a very good cook. When I was a child, she was also a very busy woman who insisted on a family dinner, every single night. She acheived this with a more or less weekly rotation. I'm not sure that it was technically as strict as "Tuesday night is taco night," but it worked out in more or less those terms. And the result is that when I eat certain things -- these tacos, spaghetti made with Lowry's sauce mix and ground beef, King ranch chicken casserole, cut up vegetables with Hidden Valley ranch dip (the kind made from the pouch, not bought in the bottle) -- I am more or less instantly transported to my mother's kitchen on a weeknight.
Which is rather a lot of emotional baggage for a simple taco recipe, but these were really quite good. Honey and I ate two apiece, and then each went back for one more.
Quick Beef Tacos
This is my childhood on a plate. It's amazing how strong the food-memory-emotional connection is.
My mother was and is a very good cook. When I was a child, she was also a very busy woman who insisted on a family dinner, every single night. She acheived this with a more or less weekly rotation. I'm not sure that it was technically as strict as "Tuesday night is taco night," but it worked out in more or less those terms. And the result is that when I eat certain things -- these tacos, spaghetti made with Lowry's sauce mix and ground beef, King ranch chicken casserole, cut up vegetables with Hidden Valley ranch dip (the kind made from the pouch, not bought in the bottle) -- I am more or less instantly transported to my mother's kitchen on a weeknight.
Which is rather a lot of emotional baggage for a simple taco recipe, but these were really quite good. Honey and I ate two apiece, and then each went back for one more.
Wednesday, October 28, 2009
Chicken with Spinach and Mushrooms
Tonight's menu:
Chicken with Spinach and Mushrooms
Boooorrrring. Which is not to say that there's anything wrong with this. It's simple, easy to prepare, and tastes absolutely fine. It's also something that I could make if I walked into a supermarket with no recipe, no idea of what to make, and no particular desire to do anything out of the ordinary. I don't mean to judge this too harshly: it was nourishing, and everyone liked it fine. It's just that none of us will remember that we ate it if you ask us tomorrow.
Chicken with Spinach and Mushrooms
Boooorrrring. Which is not to say that there's anything wrong with this. It's simple, easy to prepare, and tastes absolutely fine. It's also something that I could make if I walked into a supermarket with no recipe, no idea of what to make, and no particular desire to do anything out of the ordinary. I don't mean to judge this too harshly: it was nourishing, and everyone liked it fine. It's just that none of us will remember that we ate it if you ask us tomorrow.
Tuesday, October 27, 2009
Gnocchi with Roasted Cauliflower
Tonight's menu:
Gnocchi with Roasted Cauliflower
I know: I'm out of order. It's just that I wasn't excited about the salmon, and I'm not excited about the chicken dish that was scheduled for tonight, and that's just more unexcitement than I can take. The gnocchi with roasted cauliflower, on the other hand, I was very excited about, and I was not disappointed.
Honey has a theory that if there's ever something on a restaurant menu that sounds bizarre and not very good, you should order it, because it would never have made it to the menu if it wasn't really good. His theory is a little hit or miss: in execution, those dishes can be spectacular or be disasters, but they're rarely in between. Expanding his theory somewhat to magazine recipes, I have to confirm that it was borne out here. Gnocchi with Roasted Cauliflower sounds a little weird, but it's delicious.
Roasting the cauliflower gives it a very nice texture, such that with a little bit of salt (okay: perhaps more than the recipe called for) it has an absolutely addictive snacky quality to it, such that I could almost imagine eating it like popcorn. The gnocchi provides a nice textural and flavor backdrop for the cauliflower -- the cauliflower is really the star here, but the dish is more than the sum of its parts.
Gnocchi with Roasted Cauliflower
I know: I'm out of order. It's just that I wasn't excited about the salmon, and I'm not excited about the chicken dish that was scheduled for tonight, and that's just more unexcitement than I can take. The gnocchi with roasted cauliflower, on the other hand, I was very excited about, and I was not disappointed.
Honey has a theory that if there's ever something on a restaurant menu that sounds bizarre and not very good, you should order it, because it would never have made it to the menu if it wasn't really good. His theory is a little hit or miss: in execution, those dishes can be spectacular or be disasters, but they're rarely in between. Expanding his theory somewhat to magazine recipes, I have to confirm that it was borne out here. Gnocchi with Roasted Cauliflower sounds a little weird, but it's delicious.
Roasting the cauliflower gives it a very nice texture, such that with a little bit of salt (okay: perhaps more than the recipe called for) it has an absolutely addictive snacky quality to it, such that I could almost imagine eating it like popcorn. The gnocchi provides a nice textural and flavor backdrop for the cauliflower -- the cauliflower is really the star here, but the dish is more than the sum of its parts.
Monday, October 26, 2009
Salmon with Lemon-Cilantro Vinagrette
Tonight's menu:
Salmon with Lemon-Cilantro Vinagrette
I am not a big fan of salmon. Actually, that's not entirely accurate: when salmon is really good, I love it. But I live in Georgia these days, and there really is no such thing here as really good salmon. Some salmon is better than other salmon, but the overall quality is just not that impressive.
I don't think of myself as a salmon snob, and I have no rational basis for being one. Honey worked in Seattle one summer before we were married, I visited him there, and I discovered just how wonderful really good salmon could be. I have periodically had really good salmon since, usually somewhere in the Pacific Northwest. And that's it. It's not like I can claim a British Columbian heritage that makes me justifiably picky about my salmon, or anything.
But the fact remains that I find most salmon available to me in Georgia to be completely blah, and this was no different. It's not the recipe's fault. The lemon-cilantro vinagrette does its part to cover it up/liven it up. The couscous provides a nice backdrop and some texture. But I won't bother to make this again. I generally avoid salmon recipes for exactly this reason, and I now feel vindicated in my prejudices.
Salmon with Lemon-Cilantro Vinagrette
I am not a big fan of salmon. Actually, that's not entirely accurate: when salmon is really good, I love it. But I live in Georgia these days, and there really is no such thing here as really good salmon. Some salmon is better than other salmon, but the overall quality is just not that impressive.
I don't think of myself as a salmon snob, and I have no rational basis for being one. Honey worked in Seattle one summer before we were married, I visited him there, and I discovered just how wonderful really good salmon could be. I have periodically had really good salmon since, usually somewhere in the Pacific Northwest. And that's it. It's not like I can claim a British Columbian heritage that makes me justifiably picky about my salmon, or anything.
But the fact remains that I find most salmon available to me in Georgia to be completely blah, and this was no different. It's not the recipe's fault. The lemon-cilantro vinagrette does its part to cover it up/liven it up. The couscous provides a nice backdrop and some texture. But I won't bother to make this again. I generally avoid salmon recipes for exactly this reason, and I now feel vindicated in my prejudices.
Sunday, October 25, 2009
Shopping
This week's shopping list.
Our cashier at Publix today was Mr. Kenneth. Mr. Kenneth has been a cashier (and before that, a bagger) at our local store since SugarPie was a tiny baby. He in fact was there even before SugarPie was a baby, but we never much noticed each other before then.
When SugarPie was tiny, he had unfortunate sleep habits. He still has a rather uncivilized affection for the early morning hours, but it's much better than when he was a baby. The result is that for several years, SugarPie and I have frequented our local Publix at o'dark thirty on Saturday or Sunday mornings. When he was truly tiny, we would ride in the Baby Bjorn facing in. When he was bigger, he would ride in the Baby Bjorn facing out. Then in a shopping cart, with one of those cloth seat covers that new mothers use religiously. And now he "drives" a race car cart with great enthusiasm.
Anyway, Mr. Kenneth has been chatting with SugarPie since long before SugarPie could chat back, and has always had a kind word for him. I'm always surprised that he remembers us week to week, but he does. This morning, as SugarPie talked a blue streak in his general direction, Mr. Kenneth looked at me in surprise and said "when did he start talking?" The real question, of course, is "when does he stop?", but when you only see him for a few minutes a week, it's less likely to occur to you.
Every so often there's something small that reaches through the general craziness of day to day life and reminds me that there are things that I really like about our neighborhood and our routines. Watching SugarPie chat with Mr. Kenneth at the grocery store on a weekend morning is one of those things.
Our cashier at Publix today was Mr. Kenneth. Mr. Kenneth has been a cashier (and before that, a bagger) at our local store since SugarPie was a tiny baby. He in fact was there even before SugarPie was a baby, but we never much noticed each other before then.
When SugarPie was tiny, he had unfortunate sleep habits. He still has a rather uncivilized affection for the early morning hours, but it's much better than when he was a baby. The result is that for several years, SugarPie and I have frequented our local Publix at o'dark thirty on Saturday or Sunday mornings. When he was truly tiny, we would ride in the Baby Bjorn facing in. When he was bigger, he would ride in the Baby Bjorn facing out. Then in a shopping cart, with one of those cloth seat covers that new mothers use religiously. And now he "drives" a race car cart with great enthusiasm.
Anyway, Mr. Kenneth has been chatting with SugarPie since long before SugarPie could chat back, and has always had a kind word for him. I'm always surprised that he remembers us week to week, but he does. This morning, as SugarPie talked a blue streak in his general direction, Mr. Kenneth looked at me in surprise and said "when did he start talking?" The real question, of course, is "when does he stop?", but when you only see him for a few minutes a week, it's less likely to occur to you.
Every so often there's something small that reaches through the general craziness of day to day life and reminds me that there are things that I really like about our neighborhood and our routines. Watching SugarPie chat with Mr. Kenneth at the grocery store on a weekend morning is one of those things.
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