Alternate title for this week’s dinner round-up: This Is Why I’m Fat. Hey, if you have to die young, might as well die young while full of cheese. Specifically, feta, parmesan, mozzarella, pepper jack, cheddar, and provolone, all in one week. And we’re not even vegetarians. The cheese was just to help all the meat find its way around. Whee!
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Here’s what we had this past week:
OMELETTES TO ORDER, HARSH BROWNS, HOSTAGES
To you, that’s “hash browns” and “sausages.”
Everyone likes omelette night. Anything made to order is always a hit, if somewhat complicated.
Their choices were mushroom, feta, pepper jack, fried onions, ham, and tears of a mermaid
Was there even any promotion for this movie? It’s fantastic. One of my all-time favorites, just bizarre and hilarious, and feast for the eyes.
I was never able to make decent omelettes, or anything else that involved frying, until I got a decent pan. I use this T fal stainless steel 12-inch pan, and it turns out I’m not actually a terrible cook! I just had terrible pans. So that was nice.
BBQ PORK RIBS, CORN ON THE COB, COLE SLAW
Pork was still on sale, so my husband made a dry rub from what we happened to have in the cabinet, which happened to be brown sugar, white sugar, garlic powder, salt, pepper, cumin, chile powder, and paprika, and he grilled the ribs outside.
I honestly thought it was going to be too sweet, but holy cow, they were fantastic. The sugar turned into this glorious, savory, mahogany, yes-life-is-worth-living glaze, and I made a complete pig of myself.
My oldest daughter made a wonderful coleslaw with a recipe I can’t find at the moment, but it was pretty standard. We don’t have a food processor, but the cheese grater works well enough. We didn’t have buttermilk, either, but used some plain yogurt instead. (You can also make a buttermilk substitute by adding a splash of vinegar to regular milk and letting it sit for a bit.)
CHICKEN CUTLETS, ROASTED PARMESAN GARLIC BROCCOLI, ICE CREAM COOKIE SANDWICHES
My husband had the day off for Labor Day, so he and my third daughter made his sumptuous chicken cutlets, which involves pounding the chicken flat, breading, and frying it, and then topping it with a basil leaf and a slice of provolone, and then garnishing the whole thing with a ladle of homemade tomato sauce, so it all melts together.
The recipe is here, on Deadspin, which has many wonderful recipes, all full of cussing (which I can totally deal with) and a lot of extraneous narration (which I cannot deal with, but my husband can). I cannot say enough about this dish. It is so good. So good.I tried a new roasted broccoli recipe from Damn Delicious, and I added a bunch of sliced mushrooms. It was tasty, and the recipe was super easy, but I will roast it longer next time, and probably dry off the broccoli better. It turned out a little damp. Probably the mushrooms added moisture, which I had forgotten they would do.
My daughter had made chocolate chip cookies the other day, and we miraculously had leftovers, so we used them to make ice cream sandwiches.
I have no idea if we’ve always had tacos on Tuesdays anyway, or if the Lego movie made us do it, but we sure have tacos on Tuesdays a lot. We love this movie, too, by the way. So weird and funny and sweet.
We’ve also figured out where to store the tortillas so they’re safe from the infamous ravening tortilla hound, who just can’t help himself.
SPAGHETTI WITH SAUSAGE AND MEAT SAUCE
The completely wrong dish for a brutally humid day, but oh well. We had leftover (unseasoned) ground beef from the tacos, plus leftover wonderful sauce from the chicken cutlets, so I added those things to Aldi’s jarred sauce, which is not bad at all, and cooked up some sweet Italian sausages.
I seem to recall salad.
Lovely pizza. One pepperoni, one olive, one olive and basil, and one basil, pepperoni, and red onion.
I like to put the toppings under the cheese, so they don’t get dried out in the oven; and I like to sprinkle garlic powder, oregano, and grated parmesan on top of the mozzarella, to give it a nice crust.
MAC AND CHEESE
This is what’s on the menu today. I use the Fannie Farmer white sauce + cheese recipe, but I tend to throw in a lot more cheese than is called for. I don’t even know how much I use, but it’s a hell of a lot more than half a cup. “Half a cup of cheese” is not even a thing, as far as I’m concerned.
For a topping, I either mix together melted butter and breadcrumbs (I find this technique easier than buttering each individual breadcrumb, ho ho), or else crushed Ritz crackers, because there aren’t enough calories in eleven cups of cheese.
My goal for next week: less cheese, more vegetables. Corrie’s goals remain the same: EAT EVERYTHING.