That was desk-breakfast a few days ago, courtesy of a thoughtful co-worker. I don't do granola and yes, that'll probably catch up with me somewhere down the road. If I could make granola like my mother's, I would eat it, but her recipe is gone and it was so good it ruined me for all other crappy granola. She used to spend like a billion dollars at the health food store and make massive quantities, using broiler pans and both ovens. It was great stuff, with two kinds of raisins, pumpkin seeds, and nuts. Oh, well -- that spam musubi and fried chicken were delicious. I hope you had a good week. Mine was very busy, and that's part of today's problem. I lost my menu list. That's OK, though. A decent cook outta be able to magically produce something from a well-stocked pantry and refrigerator. Right? Right? Let's just see if I can do something on the fly, here.
Tonight is easy. I did buy a sirloin pork roast and marinated chunks of it, so Sunday will be Pork Skewers with Rice and Mixed Vegetables, courtesy of the freezer.
Monday: Cost-U-Less had nice packages of portobello mushrooms, so I had picked up some of those. I can stuff them with various high-fat things like cheeses and artichoke hearts. We'd better have a salad with that, lest we completely clog our arteries.
Tuesday: Score! Found some frozen ahi in the freezer, right on the top shelf. Let's grill that and serve with rice and . . . hmm . . . stuck . . . wait, a cold rice salad. Make 2 cups of rice and allow to chill completely. Add mayonnaise, chopped artichoke hearts, defrosted peas, chopped green olives with pimentos, and a little curry powder.
Wednesday: Tacos. I always have tacos shells around. We can do those either vegetarian (got beans!) or with leftover ahi. There is also a small amount of kalua pork in the bottom of the 'fridge. And oh, hey, olives, and an avocado. Those are shaping up, nicely. I haven't had a margarita lately, either Hmmm?
Thursday: I am 99% certain I have some frozen sausages in the depths of the freezer, but rather than check, I am going to assume they are there. I do not stock freezers well and things tend to tumble out when I open the door. Onto one's foot. I already found the ahi. Let's not get cocky. I like lentils with sausage. I'll throw some diced carrots in, too. Maybe that will counteract the fatty fatty portobello mushroom things.
Friday: I have bacon, pasta, parmesan cheese, peas, and eggs. I believe that makes Carbonara. I believe wine goes with that.
Have a great week! -C. Ironing
Aloha! I hope you had a good week.
I just came in from the garden -- and boy, is it ever warm out there -- but that's okay, because it felt so good to get out and dig around. I did notice something, though. I am very poor at timing my garden. Right now, the following items are growing, but not ripe: Avocados, bananas, oranges, green beans, peas, and squash. If it all comes on at the same time, we'll have to start our own CSA. Most frustrating are the bananas. look at that picture - two big hands up there, and what do you want to bet they'll all be ready at once. Bananas, at least for us, are feast or famine. I am most excited about the oranges. Technically, maybe they are tangerines. They are "clementines" but they are much larger than the ones you see in the stores. Last year we got exactly one from the tree. One. However, it was absolutely perfect and delicious. I hope this big crop will be as sweet.
Well, what's on the menu, this week? For starters, I never got around to making that cheeseburger casserole I meant to make last week, so we'll have that. Mr. L's appetite, after being ill, was still sub-par so we ate sort of on the light side. Here we go:
Sunday: Cheeseburger Casserole with Tomatoes
Monday: Tacos with Fresh Guacamole (and yes, I had to buy the avocado, although our tree is just full of them)
Tuesday: Ravioli, French Bread, and Salad
Wednesday: Quiche; Fruit Salad
Thursday: Kabocha Squash and Sausages over Rice
Friday: Chicken Meatballs and Pasta; Yellow Squash
Saturday: Leftover Surprise ;-)
Have an interesting week. Let's all do one scary thing and one random, anonymous, nice thing.
Yes, late posting, again, but I have an excuse. Mr. L was very ill this past weekend (now home recovering, thank goodness). Things are calm, and it's time to re-group. Our sincere thanks go out to Hilo Medical Center for their excellent care. Cooking sort of went out the window here, for a while. But now, let's get back on track.
I was not able to get a CSA box last week, but that's okay, because the garden has been going nuts. Check out those green beans, above. I also have bok choy and beets back there in the garden that need to be picked.
Monday: Taco Salad Bowls with fresh corn, turkeyburger, re-fried beans, brown rice, avocados, lettuce, tomatoes and salsa
Tuesday: Egg Rolls (homemade) with turkeyburger, onion, cabbage and bean sprouts
Wednesday: Baked Chicken Thighs with Potatoes; Broccoli; Fresh Beets
Thursday: Crispy Kalua Pork and Potato Tacos with Fresh Guacamole and Salsa
Friday: Grilled MahiMahi with Tempura (Onions, Sweet Potatoes, Green Beans, and Broccoli); Rice
Saturday: Cheeseburger Casserole and Salad
Have a wonderful week!
I don't usually post things that are so personal. However, my friend, Bill (foreground, above) -- who is actually more like my little brother, sent me this picture. I hadn't seen it before, and thought it was sort of funny, that I decided to share it.
I figure the photo must have been taken in about 1967. My parents, along with Bill's parents, were heavily into camping (and would eventually build a houseboat together). What I love about this picture:
- My mother is, inexplicably, putting curlers in her hair. While camping.
- My father's portable liquor cabinet is on the picnic table. The ice bucket is nearby.
Clearly, they were "glamping," before that was a thing.
I met Mr. L at Trinity Lake, where this photo was taken. We actually watched the first moonwalk together, at the general store there.
Thank you, Bill, for sending this.
As I mentioned last week, I had signed up to receive "Da Box" from the Hawaii Food Basket. It's here. Due to Hurricane Guillermo, it arrived at the pick-up center a little late, but we have it, now. It came with all the produce above, plus a nifty handout with recipes. As you can see, it's a lot of food. So, it's time to play a sort of Hawaiian version of "Chopped," and figure out what to make with it.
Saturday: Due to the slight delay, the mushrooms need to be used up, first. Those will be stir-fried with the leafy greens, upper left. I will also make some rice and grill some mahimahi I picked up, today
Sunday: Split and Roasted Game Hens with Roasted Purple Sweet Potato Fries; Salad with Avocado, Tomatoes, and Green Onions.
Monday: The box included a large ulu (breadfruit), and inside the recipes I see an intriguing one for Breadfruit/Taro Seafood Chowder.
Tuesday: The avocados can go into a Mexican Black bean salad, along with the rest of the green onions.
Wednesday: The rest of the greens can be combined with greens from our own garden, along with some roasted beets, and I'll serve those with some artichoke-mozzarella sausages I have in the freezer.
Thursday: I think I'll be out of "box" stuff by then, sadly. However, I have some frozen ravioli and some great sauce, French bread, and salad greens.
Friday: It has been a while since we had Laulau, Lomi Salmon, and Rice. I'll plan on that.
The bananas arrived at a time when we were already buried in bananas, so I am slicing and freezing for future use. The papaya will be for breakfast(s), with a squirt of lime juice.
If you are interested in "Da Box," again, here is the link. The program supports local agriculture and a more resilient and self-sufficient Hawai'i Island.
Enjoy the rest of the weekend, everyone! (And this glorious weather!)
- C. Ironing
Before I get yapping along about "Da Box," from the Hawaii Food Basket, let's chat a little.
First off, that picture of the EXTREMELY PLUMP CHICKEN is the result of last week's Lemon-Tarragon Brined Chicken experiment. This was a lot of work, between the brining (me) and the smoker (Mr. L) but boy, was it ever worth it. The meat was so unbelievably moist. I was even happier on Day 2 when it was cold, when I made a tarragon-mayo mayonnaise and sliced some chicken, avocados, and tomatoes up over a salad. Day 3 was sandwiches, also terrific. There was a Day 4 but I've had half a glass of red wine and I can't remember what I did with it. I also made chicken stock with the carcass and that was probably the Best Stock Ever. Really. The hardest part is finding room in the 'fridge while you are brining it. I would really like to do a Thanksgiving turkey in this manner, but if I do, I will need to use the ice chest or a giant tub. So, four stars (pineapples? I need a rating system) for that recipe. You can find the link in last week's post.
Okay, here is the deal. I apologize for the bunch of you who already checked this site and failed to find next week's menus. I see you there in my stats. I failed you. Apologies. But this week is goofy. I won't be cooking tonight or tomorrow (long story, but we won't get into that). On Tuesday, though, something exciting happens. I will get my first CSA food box from The Hawaii Food Basket. Because of that, I purposely did not do much shopping this week -- just the basics -- because I know I will need to figure out stuff to do with my box. Getting a CSA food box is a little like being on "Chopped," to me. ("And your mystery basket contains . . . bananas! Papayas! Corn! Breadfruit! Make an appetizer!) Fingers crossed it isn't all bananas and papayas (some would be fine, but I need veggies, too!). I am experimenting -- if it's a good thing, you'll hear all about here.
In the meantime, mushroom burgers tonight; soup and salad tomorrow, and I am hoping I'll get to photograph and plan recipes beginning Tuesday or Wednesday. Let's hope for glorious Hawaii produce in all her bountiful goodness. Um, I think it's time to stop drinking wine.
Have a beautiful week. - C. Ironing