Jan just had two temporary crowns put in and is eating soft food. While she had smoothies and blended Fishyssoise the first days, she wanted something more substantial by the third day. The last time she had a crown put in, I made her Shepherd’s Minced Pie.
Category Archives: Weeknight
I roasted a chicken with the express intent of having a carcass to make bone broth later in the week. When the kids decided not to come for dinner, I was left with more than the usual amount of leftovers. After the first meal, I made tacos with the breast meat. With the bits that remained I made this soup.
I like slow cooked chili with tender chunks of beef, sometimes I just want a quick meal for a weekday. While I have been known to simply use a brand name chili, occasionally I like to go just a step further. This may take a few more minutes than simply opening a can, but the flavor is worth the effort.
When Safeway has a half price sale on hams (after a holiday) I buy a half a ham and cut it into ¾ inch ham steaks to freeze for later. A ham steak is pretty much just a slab of meat. The trick is what glaze do you put on it to dress it up. I have been experimenting with ways to use my marmalades—in other ways than just slathering it on toast and pancakes in the morning.
Jan has spent this weekend visiting her graduate school friends in Santa Barbara. One of her friends is dropping her off, on her way to the North Bay. She requesting something for a quick snack, before she continues her journey.
This is not so much a recipe as a presentation—one does not actually cook sashimi. I make a Japanese dinner once or twice a month—sashimi, inarizushi, fresh tofu, miso soup, wakame salad, and fresh pickles. This week I had bought two different pieces of Maguro (tuna), some akimi and chutoro.
Note: Some might bring up tataki at this point, but while mostly raw, I would argue that it is cooked and therefore not sashimi.
It did not seem right just to slice the pieces of tuna up and throw them on a plate. That would be very much against the aesthetics of Japanese cuisine—eating should feed both the body and the soul. Looking at the contrasting colors, I decided on my arrangement.
I had bought some Ciliegine Fresh Mozzarella—one inch balls of cheese—for my Italian Salad Bar. In the rush to get out the door to deliver it, I forgot to take them out of the refrigerator. Trying to think what to use them for, I remembered that caprese salad is one of Jan’s favorites.