A fine chicken salad for dinner, with some toasted ciabatta bread lightly drizzled with olive oil. The dressing is Newman’s Own Light Honey Mustard. The chicken is marinated in Yoshida’s Teriyaki sauce. Surprisingly light, yet filling. Just what I needed for a cold and wet Monday evening.
As I was making noodles for lunch today I stood in the kitchen and watched the husband go into the freezer and take some Thin Mints from an already opened box. The only box of Thin Mints I have. Then, he closed the box and put them back in the freezer.
What the frak?
They’re in the FREEZER so we can save them for LATER. That’s what everyone says. Buy a lot of cookies. Support the Girl Scouts. They freeze really well. You can enjoy them a month from now.
Noticing my shock, the husband replied that he would have had some All Abouts but since I hid them he went for the Thin Mints. Nevermind that he also said the night before, “Out of sight, out of mind” and that having the All Abouts hidden would assist in getting his cycling training plan back in motion. He told me to hide them, then punished me by digging into the reserves.
So, I unhid the All Abouts (simply in the pantry/cupboard, on a lower shelf) so that he would stop eating my Thin Mints. Too little too late, though. I tell ya. You just can’t win.
One of the last All Abouts:
MM is doing a special this month (or maybe last), offering the “el cubano” sandwich from the deli. Their take on a cuban sandwich conjured up the idea for our “el cubano”: sliced pork loin, melted swiss cheese, barbecue sauce on a toasted panini roll. Rather than use a foil-covered brick to smash the sandwich down, I just smashed it with my hands. A little more fun. The work the husband puts into brining the pork for hours makes all the difference. Half of my sandwich sits in the fridge waiting for tomorrow. Unless the husband gets to it first. Grrr…
On the side, some onion rings (baked), with a tasty tartar sauce.
The husband shook it up a bit tonight. He crushed garlic croutons from MM to create a breading for chicken breasts which he pounded. Pan-fried and combined with sauteed mushrooms. This was on top of a garlic-infused pasta flavored with lemon. A side salad to finish off the meal. I loved having the croutons as part of the chicken dish. A flavorful change of pace.
The niece is a Brownie, and so this is the second year in a row we’ve purchased cookies for her Troop. Last year it was about eight boxes. This year, we reduced, to six.
Missing from this photo: a box of Tagalongs, which I brought to the office. Tomorrow I’ll bring in the Samoas. Must share the sugar and calories with as many people as possible.
Meanwhile, this bit from ICHC made me LOL …
The husband’s beef stir fry.
Well why would I spoil it for you? Truth be told, the only nominated movie we saw this year was “Michael Clayton” and we watched that on PPV about four days ago. But if you were curious to know what classic Hollywood food we ate to commemorate the evening, it was beef stir fry.
And then there’s dessert. I’ve been meaning to test out the new silicone muffin tins I received for Christmas (if they are made from silicone, they aren’t really tins anymore, now are they). I’ve been carrying around a grocery list for the ingredients of “Lemon Cream Cupcakes” for some time now, though each time I mentioned them to the husband he would look like he was going to throw up. So today I recycled that list and started new … Banana Cupcakes with Amaretto Buttercream. It was the amaretto that made the decision for me. Great excuse to pick up a bottle of my favorite liqueur.
Really great and fun to make. I don’t make frosting very often. And, after seeing the ingredients I combined to make the Amaretto Buttercream I remember why. I had a sugar headache for 20 minutes after finishing my cupcake. But my, does it make a difference. What makes a banana cupcake a cupcake, and not a banana muffin? It’s the frosting, stupid. As the “too cool for school” kids at Cupcake Royale are known to say, Legalize Frostitution!
(banana muffins)
(banana cupcakes!)
E. asked me to post some dinner photos tonight but they didn’t come out too well. Turkey Pot Pie from Metropolitan Market (free with our coupon, yeee haw!). So instead I thought I’d show you what Max had for dinner tonight. There’s a bit of a ritual. It starts with Max DYING to get his food. Sitting, paying attention, playing the “good” pet, the “look how well I’m behaving”.
Then he eats. Yum! After the first few feedings, we realized he would eat too fast only to barf it back up a few minutes later. Yay. So now we split it up into two feedings. This was his second. Like the jolly roger floor mat we use as his food mat? Courtesy of Archie McPhee. It matches his pirate collar we put on him when we take him to the park. Dinner: Science Diet Lite Food for Adults (Small Bites).
So, how was dinner? See for yourself:
The Brooks owed us (rowers) a home-cooked meal, and today we cashed in. JB made French Toast using thick slices of artisan bread and a hint of orange zest. Warm maple syrup (the real stuff) on top. Eggs combined with oven-roasted mushrooms, ricotta cheese, thyme and lemon. The french toast was cooked to perfection and served just right. The eggs were light and fluffy with a nice complement of flavors. Empty plates from everyone.
I was made fun of because I took pictures of the pets (Raisin and Tenzig), and the food (as described above), but not the people at this gathering. Ha! I’ve gotten so accustomed of taking pics of the same thing (food and Max), that I didn’t even think to take photos of the guests. Whoops. My bad.
(Above Left: Tenzig checking the place out before pouncing. Above Right: Raisin, close-up).
Thanks to the Brooks. Yum.
Happy New Year! I asked the husband how we should bring in the year of the rat. He suggested chinese food. Brilliant! Rather than order take out or delivery, we actually walked over to our local chinese restaurant, Yummy Cafe, and ate there. It is a special occasion.
Enjoy!
Potstickers for an appetizer, Eight Jewels Hot Pot, Seafood Chow Fun. With lots of leftovers to take home.
Happy New Year!