Y'all Like Food, Right?

Apparently not having plans on the weekend must give Thatboy and I some sort of anxiety. Perhaps it's a fear of having to spend too much time together. He's not very entertaining and there's only so many times that "The Itsy Bitsy Spider" will amuse him.

At any case, as soon as we realized we'd have no plans this weekend, we quickly filled it up. Yesterday was the McDonalds journey, and today we ventured to Alaska for a Food Truck Festival.

Picture this as an ultimate Food Truck Mashup - 10 LA Food Trucks meet with 10 San Diego Food Trucks. In One Location. 10 Come, but, as we all know, There Can Be Only One. Alright, not really, it wasn't a competition, but still, it's fantastic to have so many great food sources in one place!

We ended up only sampling 6 trucks before we decided it would probably be a health hazard to continue. I tried to convince Thatboy that we should try to squeeze in four more just to get in a solid 50% and he looked at me like I might have lost my ever-loving mind.

So here are the six we tried, from worst to best (That will keep you scrolling down!)

Vizzi (LA)

Truffle Popcorn

As soon as I saw popcorn on the menu I was hooked. As usual. But that's the problem. We order popcorn at restaurants a lot. And it's always better than this batch. Always. Thatboy thinks it's because the local restaurants all use heirloom black kernel popcorn. Yeah, we're spoiled.

LobstaTruck (LA)

Lobster Roll

We really wanted to like this, given it's high praise . In fact we hit this truck up first, before too much of a line could form. But both of us were really unimpressed. Maybe because I've had some really fabulous lobster rolls before? Maybe because we do lobster a fair bit at home? I dunno.

Kalbi-Q (San Diego)

Moo Taco - Korean Rib-Eye Tacos

The hot sauce really made this taco. The taco itself was okay, but once we added the hot sauce it was phenomenal

Grill Em All


The Grill Em All truck opened an hour and a half after the festival started. About 30 minutes before they even opened, this is what the line looked like:



And that was just the first half of the line! We ordered the Witte - cream cheese, fried bacon, and beer soaked and sriracha soaked onions.


This truck was especially popular given that they won the "Great Food Truck Race" on television. There was a local truck there who competed this year, but since it hasn't aired yet, their line was pretty normal sized. Just to let you know what draws people in. Thatboy really liked this burger, which is why it ranks higher on the list. I was less impressed. It was kind of bland to me - I felt like it needed more kick. Especially since I was expecting it with the sriracha.

Tropical Shave Ice






This was the truck I was most looking forward to since my love of shaved ice is no secret. These were the best I've had "on the mainland." Super finely shaved, perfect amounts of syrup. Thatboy even wanted some more, and they were happy to oblige.

Super-Q (San Diego)

Pulled Pork Sandwich - pulled pork, carmelized onions, and macaroni and cheese.

This was our favorite - hands down. Seriously, whoever decided it would be a good idea to put macaroni and cheese on a sandwich should be knighted at the very least. And the pork was just perfect - sometimes there's not enough barbeque sauce, which really makes the pulled pork. This one was saucy and flavorful without dripping sauce everywhere.

The five dollar entrance was redeemable for a five dollar gift certificate to the amusement area where the festival was held. We decided to use it on Laser Tag since Thatboy has never done Laser Tag before. (I know, I don't know where he grew up either.)

After all that food, we were pretty certain we'd never need to eat again. Dinner tonight was just pickings. So I'll share a backup recipe with you - another lamb dish. Another braised dish. You know how I love braised meats! Like most of my braising recipes this is pretty simple - meat, veggies, liquid and cooking low and slow.

Braised Lamb
1 Tbsp butter
1 lb breast of lamb
1 sprig thyme
1 carrot, chopped
1/2 onion
2 cloves
1/2 turnip, cubed
salt and pepper

1. Melt the butter in a dutch oven. Brown the lamb.
2. Sprinkle thyme over lamb and pour in a cup of boiling water.
3. Add carrot, onion, cloves, and turnips. Lower heat, cover, and simmer 45 minutes or until done.
4. Salt and pepper to taste.
   

Reason #7 why I love where we live

I really love our community and I feel so lucky to live here.

This morning, Thatdog and I went for our morning run. Since we didn't have plans till 11, I figured I could use the time for exploring. When I run down to the beach I've noticed a sign for a trail that I've never taken, because I'm heading to the water. I don't like running Thatdog down to the beach because I run beside some bigger, busier roads. So today we checked out the trail. It's pedestrian only and runs between some communities, overhung with trees. I love that where we live has so many running trails!

After the run, and a nice long shower, Thatboy and I went to lunch with his "train crew." Back before Thatboy worked in his current unit, he rode the train to and from work each day with the same group of people who all worked in the same unit. But currently, none of the train crew works in that unit, and only one of them still takes the train! It's been a while since we've all gotten together. There are 2 new babies in the group, and obviously one on the way. So we met today for lunch at the McDonalds in our neighborhood.

The McDonalds in our neighborhood is no ordinary McDonalds. For instance, does your neighborhood McDonalds have leather seating options?

Chandeliers?

Trompe L'Oeil Walls?

Drapery?

And my favorite part, a completely un-McDonalds like menu? The "Bistro" serves paninis, salads, pastas, sandwiches -

And Gelato

Our chefs wear fancy getups

I always end up with the same thing - a buffalo chicken panini.

But Thatboy loves being able to sit under a chandelier when eating his favorite - A Big Mac

Now, I'm no gourmet McDonalds, but I'd like to think I can put a nice meal on a plate. We're lacking in chandeliers and leather furniture, and given that it's Saturday night, the sofa bed has already been pulled out. But a nice cut of meat can sometimes make up for the less than atmospheric atmosphere!

Braised Veal Cutlets
4 Tbsp butter
1 clove garlic, minced
1/2 tsp salt
1/2 tsp pepper
1 lb veal cutlets
1 Tbsp canola oil
1 onion, sliced
1 celery stalk
1/2 Tbsp cornstarch
2 Tbsp Sherry

1. Preheat oven to 350. Cream 1 Tbsp butter, garlic, salt and pepper. Spread over the veal cutlets.
2. Melt the remaining butter in a dutch oven. Add the meat, onions, celery, and 3/4 cup water. Cover and cook for about 45 minutes.
3. Remove the veal, strain the remaining broth and place on a burner on the stove.
4. Stir in cornstarch and sherry and stir until smooth and thick. Serve over the veal.
   

TGIF

I came home tonight in a great mood. To begin with, I had a great week at work, winning two different motions. Which is a mood lifter because a motion I wrote last week did not go over as well - and it was phenomenal. I was pretty confident in these motions, but apparently you just never know which way they're going to go.

Second of all, I finally figured out what I wanted to do for my birthday! Which is another big deal because it's coming up pretty soon. And frankly, I've been pouting about it for a while. Not so much the getting older part, but the fact that there's no time to celebrate! Our schedules are just jammed packed lately and we have events both the weekend before and after my birthday. So now that I've figured out what I want to do, I just need to get the plans in motion!

And finally, the reason I was in such a good mood tonight is because it's FRIDAY! I made it through the week working on virtually no sleep. And while we do have plans this weekend, I think I'll be home a lot more than I was last weekend. You know what that means? Laundry? I'm looking at you. There will be some massive folding this weekend. And by Sunday night I plan on being able to see the coffee table again. Plus I can get to bed at a reasonable hour (since I still have to get up a bit early since both of our weekend plans start at 11 am - and I need to get a run and some errands in before that!)

I'm so grateful for Friday nights at home when I have the time to make dinner and use up some of the leftovers I've accumulated over the week. This is a great use for leftover ground beef and mushrooms. Maybe it's living so close to the beach, but mushrooms do not last very long here before they get yucky. So whenever I use them in one dish, you can be sure I'll be using them again very shortly. Cooking the mushrooms and tomatoes low and slow makes a nice thick ragu type sauce. In fact, this dish would be equally at home on top of some pasta. But it's so good, it stands on its own.

Beef with Mushrooms
1/2 lb ground beef
4 Tbsp butter
1/2 lb mushrooms, cut in half
1/2 cup green onions, chopped
1 clove garlic, minced
1 Tbsp tomato paste
1 sprig thyme, crumbled
1 bay leaf
3/4 cup beef broth
2 Tbsp red wine
1 tomato, pureed
salt and pepper

1. Brown beef in medium pan and set aside.
2. Melt the butter and cook the mushrooms until they are soft.
3. Add the green onions, garlic, tomato paste, thyme, bay leaves, broth, wine, pureed tomato, salt and pepper. Simmer for 1 hour.
4. Stir in the beef and cook just until heated through.
   

Admitting I'm a Weirdo

So when I was little, I had this thing that probably should remind hidden in a closet somewhere. This thing was an intense love of lima beans. An unnatural love of lima beans. What child loves lima beans?

I was known to love lima beans so much that I stole them off of other people's plates. Lima beans are just that good.

And then something happened. I'm not sure exactly why, but we kinda just stopped having lima beans. I don't think they became too expensive. And I don't think they're a regional food, but they just didn't show up on the table anymore. I you know the saying "out of sight, out of mind?" Well, it's very very true.

And then one day recently I realized it'd been forever since I had lima beans and decided to remedy that fact. But I've never actually made them myself. I pretty much knew I could boil and saute them with a bunch of butter, but I had a fear as to how Thatboy would handle them. I mean, I know I was weird for liking lima beans, so I also knew there was a fairly good chance Thatboy wouldn't like them if they weren't coated in something.

This recipe is a twist on the classic "pork and beans" dish, something I know Thatboy likes. The lima beans take on a baked bean quality with the tomato soup, chili powder, and of course, the baking. The salt pork adds a bacony smokey flavor that complements the juicy pieces of pork.

Pork and Lima Bean Casserole (From the Fannie Farmer Cookbook)

2 cups dried lima beans, soaked overnight
1/2 lb salt pork, cut at 1/4 inch intervals
2 Tbsp vegetable oil
1 large onion, chopped
1 clove garlic, minced
1 1/2 Tbsp chili powder
1 can tomato soup
2 tsp Worcestershire sauce
2 tsp mustard
1/2 cup dark brown sugar
1/4 cup vinegar
salt to taste
1 1/2 lbs cooked pork

1. Preheat oven to 350. Boil water in a large pot. Add lima beans and salt pork and lower heat. Simmer 1.5 hours. Drain and reserve the liquids and salt pork.
   
2. Heat the oil in a saute pan and add the onion. Cook, stirring until soft, and add garlic. Saute another minute.
3. Stir in chili powder, tomato soup, 1 cup of the bean water, Worcestershire sauce, mustard, sugar, vinegar, and salt. Heat until it bubbles.
4. Cut the pork into large pieces, add the sauce, and cook a minute. Remove from heat.
5. Fill a casserole with a layer or lima beans, sauce, another layer of lima beans, sauce, and palce the salt pork on top. Bake covered for 45 minutes.
6. Uncover and bake 3o minutes more.
   

More baby animals!

Tonight we turn our attention to my favorite baby animal to eat. Lamb. For some reason I have more of a problem eating lamb than veal. Maybe it's because there's something so inherently cute about fluffy little lambs bouncing around a pasture. Maybe it's Mary and her little friend. Maybe it's because of the time I spent on the Yorkshire Moors watching them in their natural habitat before being served lamb for dinner.

Now, the reason this is SUCH a big problem is because, to be perfectly honest, lamb is delicious. One of my favorite meats. There is something about a nice cut of lamb that just makes my heart sing.

Most people just rub some oil on their lamb and throw it in the oven, but I love a nice marinade. Marinading meat helps break down the fibers of the lamb, making it even more tender than it already is. And a little marinade also helps to bring out the rich flavor of the lamb. Once you have a nice marinade, you don't have to cook the heck out of it in the oven either. A quick stovetop heat through means that all the work is done in the fridge. All you have to do is enjoy. And if you're anything like me, then this is going to be easy to enjoy!

Fillets of Lamb
1 lb lamb steak
2 Tbsp olive oil
1 1/2 Tbsp vinegar
1/4 tsp salt
1/4 onion, chopped
1 Tbsp parsley, chiffonade
1 Tbsp butter

1. Combine the 1 Tbsp olive oil, vinegar, salt, onion, and parsley in a ziplock bag. Add the lamb and refrigerate overnight.
2. Pat the lamb with paper towels. Heat the butter and remaining Tbsp olive oil in a skillet.
3. Add the lamb and cook 2 minutes per side, or until desired doneness.
   

Let's Talk About Veal

Fun with Veal
Tags: SOUTH
PARKmore...

Veal gets a pretty bad rap. Because, really? It's baby cow. But lamb is baby sheep and people don't get nearly as bent out of shape about it. And eggs, well they're not even baby chickens.

Veal however gets a special place in the realm of high horses because traditionally, the raising and slaughtering of veal is pretty inhumane. (Although, to be fair, we're not exactly treating most of our meat sources in a kind and gentle method in the slaughtering process. Read The Jungle - it converted me to a vegetarian for most of my teen years.)

But I'm here to tell you, that your protests have been heard. For the past couple of years Rose Veal has made it's way to some higher end markets and butchers near you. Rose veal is still baby cow, but instead of being shackled and force fed, these calves are allowed to graze freely on pastures and continue to suckle at their mothers' teats. The milk and grass give the veal a rosey hue, hence the name.

What does this mean for you, the consumer? Well, if you're like me, it makes you feel a little better about enjoying a delicious and lean meat. And the more of us who seek out and buy rose veal, the more inducement there is for suppliers to engage in more humane treatment! And for those of you who are already die-hard veal aficionados, I can promise you this tastes just as good as the stuff you're used to, if not better.

Veal Pot Roast
2 Tbsp oil
2-3 lb veal roast
1/4 cup veal stock
1/4 cup white wine
1 Tbsp butter
1 Tbsp flour
salt

1. Preheat oven to 325. Heat oil in oven-safe pot and brown roast on all sides.
2. Pour veal stock and wine over the meat, cover and cook 1.5 hours, or until the meat is tender.
3. Remove the meat and keep warm while you make a sauce. Cut butter into small chunks and place in broth along with flour. Stir until the sauce is smooth and thick. Season with salt.
4. Slice the meat and serve with the sauce.
   

Back to Us

It seems like it takes just about nothing to get me behind. Trying to juggle any errands during the week is fairly laughable, because when I do I'm barely able to fit in making dinner, lunches, and laundry. Remember when I had all the laundry done and folded two weeks ago? Well we're back to a full basket of clean clothes just dying to be put away.

The last time I wrote about how behind I was, was coincidentally also I introduced one of my worst habits for Eat.Live.Be. - failing to take care of myself. This week we're talking about how we're doing at breaking that habit. And unfortunately, it's been hit or miss.

I took a full 2 weeks off running to let my body rest and recuperate. I could probably have started up again last Wednesday, but wanted to give myself a couple extra days - just in case. I've been amazing at drinking loads of liquids. And then Friday came. And I started running again (that's okay - I was definitely healthy enough to get back into it), and my drinking dropped off again (not so good) and I spent all weekend running around like a crazy woman and staying out WAY past my bedtime (also not so good.)

BUT I try not to beat myself up about the whole ordeal, even though it set me back in a lot of ways. See, Thursday is Prez's birthday. And our friends came down from LA and SF to celebrate. So I was spending time with the girls. Heading to Temecula for wine tasting, eating amazing dinners every night, staying up late and talking, getting up early and heading to breakfasts. By 4pm on Sunday I was spent, but I always have next weekend to catch up, right? Assuming I can get there.

Between a busy week and an insane weekend, I feel like I didn't get to see Thatboy much at all. (It's a good thing we live together or he might have completely forgotten about me). So last night I carved out some husband/wife time. He poured some of the wine I brought home from Temecula and I poured myself a glass of green apple soda. I made a special homey dinner for the two of us, complete with chocolate cake and ice cream for dessert. Thatboy loves pot pie, and I've figured out a way to make it in the perfect size for the two of, so there aren't a ton of leftovers. Sure the laundry didn't get done. And yes, I probably could have used that time to take a nap, but sometimes it's good to just connect.

Steak Pot Pie - for Two
2 slices bacon
1/2 onion, chopped
1/2 lb sirloin steak, cooked and chopped
3/4 cup gravy
2 carrots, blanched, and slice
1 russet potato, peeled, chopped, and boiled
cinnamon, salt, and pepper
pie dough

1. Preheat oven to 425. Cook and drain the bacon on paper towels.
   
2. Add the onion to the bacon fat and cook until translucent.
   
3. Add the beef, gravy, carrots, potatoes. Season with a sprinkle of cinnamon, salt, and pepper.
4. Pour mixture into a 1 qt. casserole dish. Roll out the pie dough to fit over the meat mixture. Crimp the edges and cut a couple vents into the middle. Bake 20 minutes.
   

Next week's topic is all about changing things up.

And here are a list of the other bloggers participating:

• Sarah - www.sarahscucinabella.com
• Cate - www.sweetnicks.com
  
• Maris - www.ingoodtasteblog.net
• Chris - www.melecotte.com
• Faith - www.clickblogappetit.com/
• Kristen - www.dineanddish.net
• Emily - http://andersonfamilycrew.blogspot.com/
• Jenna - http://stopdropandblog.com/
• Joanne - http://www.joanne-eatswellwithothers.com/,
• Casey - http://www.thestarnesfam.com
• Patsy - http://familyfriendsandfood.blogspot.com/
• Tri-Fit Mom - http://trifitmom.blogspot.com/
• Claire - http://cookiedoc.blogspot.com/
• Allison - http://sweetflours.blogspot.com/
• Jen - http://njepicurean.blogspot.com/
• Leslie - www.thehungryhousewife.com
• Rivki - http://www.healthyeatingforordinarypeople.com/
  
• Claudia from Journey of an Italian Cook
• Jennifer - http://lick-a-plate.blogspot.com/

Tightening the strings

There are a lot of changes in our lives this 2011. Thathouse is all topsy turvy. And pretty much all of those changes are going to involve money. It's the cold hard truth that nothing in life is free, and all the good things that come into your lives are going to come with a price.

Which means we're very cognizant of all the funds that leave our pockets right now. Which just makes sense no matter what your status in life.

The inlaws are a PERFECT example of what NOT to do. TFIL hasn't held a permanent job in the past 30 years. So you imagine our surprise when he announced that he was retiring a couple years back. TMIL has been complaining about the fact that even though their budget is small, TFIL insists on spending a ridiculous amount of money on groceries. And now her car is on its very last legs. When I suggested that perhaps they should just be a single car family, given that TFIL doesn't, you know, have a job, I was railed against. How on EARTH would TFIL prepare dinner if he didn't shop at the market every day? I mentioned he could do what most other people do, shop once a week. That didn't go over well either. So although they are working with a budget that they complain about to everyone within 5 minutes of meeting, they continue to spend way too much money on groceries and are about to take on a second car payment so TFIL can make daily supermarket trips.

That's not how we work. We try to make rational economic decisions, even if it means making compromises. This week's topic on Eat.Live.Be. are tips for staying within your shopping budget.

1) Shop Farmer's Markets if you have them available to you. I attend every week, and as long as I'm not picking up honey or olive oil, I manage to spend $20 or less on fruits, veggies, bread and eggs. This is far less than I would spend at the supermarket. Bags of beans, carrots, or peppers for a dollar, a giant bag of oranges for $3.00.

2) Going along with tip number 1, try to eat locally and seasonally. I know, me and my tomato mouth should shut up. But for me, tomatoes are the exception. And I make some compromises. Tomatoes are more expensive when it's not summer, so I don't waste money buying gorgeous heirlooms in the winter when I know they won't taste as good. And as much as I love melon, I also try to refrain from buying it off-season. I've declared my birthday "Watermelon Day" and use that to mark the first day I'll consider buying it. It's more than just taste - because we know things taste better when they're in season, but it also costs grocers more to ship things in when they're not in season. Which means those grapes during the winter? Well it costs a lot to bring them in from Chile, and you're going to end up paying the costs.

3) Utilize your freezer. I keep an eye on proteins when they're on sale and buy them then. Then I stick them in my freezer. Proteins can get expensive, but you'll find that post-holidays those gorgeous rib-eyes and cuts of beef are marked down substantially. I got a goose for under $10! And in the summer, we can get shrimp for insane low prices. You don't want to leave them in your freezer forever, but it does buy you some time.

4) Shop around. After I hit the farmer's market, I pick up household goods (toilet paper, paper towels, cleaning supplies) at the supermarket and head to Trader Joes for other groceries. Things like jams, dairy products, dried fruits and nuts, nitrate free bacon, etc. Trader Joes is a GREAT place to go for pork tenderloin. I can usually pick one up for under $5.00 which makes it a very budget friendly meal. I've included an easy recipe below.

Broiled Pork Tenderloin
1 pork tenderloin
2 strips of bacon

1. Preheat broiler. Tie bacon in place on top of tenderloin with some cooking twine.
2. Place pork in a shallow broiling pan.
   
3. Cook 12 minutes, slice, and serve.
   

Next week's topic follows up on our habit breaking from last week.

And here are a list of the other bloggers participating:

• Sarah - www.sarahscucinabella.com
• Cate - www.sweetnicks.com
  
• Maris - www.ingoodtasteblog.net
• Chris - www.melecotte.com
• Faith - www.clickblogappetit.com/
• Kristen - www.dineanddish.net
• Emily - http://andersonfamilycrew.blogspot.com/
• Jenna - http://stopdropandblog.com/
• Joanne - http://www.joanne-eatswellwithothers.com/,
• Casey - http://www.thestarnesfam.com
• Patsy - http://familyfriendsandfood.blogspot.com/
• Tri-Fit Mom - http://trifitmom.blogspot.com/
• Claire - http://cookiedoc.blogspot.com/
• Allison - http://sweetflours.blogspot.com/
• Jen - http://njepicurean.blogspot.com/
• Leslie - www.thehungryhousewife.com
• Rivki - http://www.healthyeatingforordinarypeople.com/
  
• Claudia from Journey of an Italian Cook
• Jennifer - http://lick-a-plate.blogspot.com/

Happy Mother's Day!

To all you moms out there - for everything you do. All the late nights you've stayed up with nightmares and fevers. All the homework you've looked over. All the little league games you've attended. All the dinners you've cooked, the lunches you've packed, and the breakfasts in bed you've prepared. I hope someone close to you told you how much that meant to them!

We spent the weekend with Thatmom, celebrating her. Saturday we went to the farmer's market where I found the first peaches of summer. They are SO delicious. We've having them broiled tonight for dessert. I love summer peaches!

Thatbrother and UDubb came over for a fabulous lunch spread. And then we watched a messload of movies.

We saw Thatbrother and UDubb again this morning when we met for brunch. Brunch was not as fabulous as lunch the day before. Both the service and the food were pretty bad. We probably should have taken it as a sign when they brought Thatmom curdled milk for her coffee.

After brunch - which took so long we chose to forgoe the free dessert just to get out of there, Thatboy and I headed back home. I like coming home early on Sundays so I can get more things done. Although it still usually means an easy dinner, since the last thing I want to do when I get home is make an elaborate meal.

Broiling is my method of choice on easy nights. I pulled some lamb chops out of the freezer on Friday before we left, so they were all ready to go tonight. Then all I had to do is turn on the broiler. Which I can then use to make those broiled peaches. See how nicely things work out?

Broiled Lamb Chops
3 lamb chops
salt and pepper

1. Preheat broiler and broil chops 4 minutes per side.
2. Salt and pepper to taste.
   

TMD's Guide on how to host a houseguest

So Thatboy and I went on a lunch date today and he informed me that he believes he has caught whatever bug I am trying to get over. Which means I am now sick, and taking care of another sicky. Between you and I, I think his back is beginning to feel better and he's afraid he might actually have to do work around the house.

When she heard how busy I am, TMD offered to do a guest blog for me. And I'm taking her up on it.

Hi Friends! (HA Cate) Thatgirl was telling me about her latest trip to visit her inlaws and it made me realize that many people don't know the appropriate behaviors when hosting house guests. Since I am an excellent hostess I thought I would help out and cover some tips you might want to use next time you have people come to stay with you.

Do: Grab a toy as soon as they enter the home. It helps to control the excitement. If that's still not enough, try doing a lap around the living room. Once they bend down to say hi, you can give them as many kisses as you like.
Don't: Jump all over your houseguests. It scares some of them and it will probably hurt your knees more than you realize.

Do: Think of your houseguests' needs. Have they been traveling for a while? Maybe they would like something to drink or eat. And remember to think about your guests the entire time they are there. Don't be selfish! These people are your guests and as such, it is your duty to make sure they're taken care of.
Don't: If there are only two bathrooms in the house, and you and your spouse usually don't share bathrooms, don't continue this habit while your guests are staying with you. Especially if you each spend an hour in the bathroom in the morning while you're guests are left crossing their legs and wondering if they're better off going outside.

Do: Make your guests feel comfortable by sharing your favorite toys with them.
Don't: Leave your favorite toys out if they're the kind of toys that one of your guests like to tear apart. (I'm looking at you Thatdog. I like my stuffies stuffed.)

Do: Wear pajamas. Even if you don't normally. Maybe have a pair especially for when guests come over.
Don't: Go running around the halls naked at night when the bathroom is directly between your room and the guest room and you're sharing that bathroom.

Do: Make sure your guests are warm and snuggly. Help them by sitting as close to them as possible. Maybe even on top of them if they seem okay with the idea.
Don't: Mistake their feet under the covers for monsters. Houseguests get very annoyed at having their feet snapped at.

Do: Take your guests eating habits, restrictions, likes and dislikes into account when it comes to food. Maybe ask them for some things they normally eat so you can have them in the house.
Don't: Have absolutely no food in the house. Especially if one of your guests is on a specialized diet for a religious holiday. The same specialized diet she has been on for the past 10 years every Easter. And happens to be eating more often than usual because of a certain baby she's growing. And don't make excuses that you can't shop in advance because you "only go food shopping the day of and the stores are closed."


On that last note - food preferences are very important when it comes to house guests, and not even guests who are spending the night. Thatgirl makes a big point of talking to all her dinner guests before they come over to make sure she doesn't make anything they don't like. This can be as basic as "I don't like broccoli" all the way to "I think veal is cruel and inhumane." I know Thatgirl is going to a full post about veal a little later, so I don't want to spoil anything. Instead, for those of you who are good with eating veal, here's delicious way to enjoy it.

Veal in Onion Sauce
1 Tbsp butter
1 Tbsp flour
1/2 cup heated milk
1 onion, chopped
nutmeg
3 Tbsp heavy cream
2 scallops of veal
canola oil

1. Preheat oven to 350. Bring a pot of water to a boil.
2. In a saucepan, melt butter in a sauce and stir in the flour.
   
3. When it's paste-like add the hot milk and stir. Bring to a boil, salt and pepper to taste and
4. Throw the chopped onion in the boiling water. Cook for one minute and then drain the onions.
5. Add the onions to the saucepan and cook until tender.
6. Place sauce in baking dish with a sprinkle of nutmeg, cover and bake for 10 minutes, until the onions are mushy. Let cool while you cook the veal.
   
7. Reduce heat to 325. Rub the veal with oil and place on a shallow rack in the oven. Bake 30 minutes per pound.
8. Place the sauce through a food processor till it is nice and creamy. Stir in the heavy cream and heat through. Serve over the veal.
   

Not Your Mama's Casserole

When I was growing up in Small Town, Pennsylvania any "life event" would involve the neighbors bringing over a covered casserole. These casseroles were always kind of gross. Basically they were some form of meat (usually chicken) coated in cream of soup with potato chips sprinkled on top.

It made me start dreading casseroles. In my head they always looked like something congealed.

But this, this casserole is probably my favorite casserole of all times. I found it in the Fannie Farmer Cookbook (natch). No cream of anything soup, instead this casserole features a tomato sauce. And add in some feta and brown rice and it's almost *whispers* healthy. Well, as healthy as any casserole can be. I love the tang the feta and olives add, tempered by the sweet mellowness of the tomatoes and Parmesean. It's like Italy and Greece got together with your favorite hippy friend to create this dish.

Beef, Brown Rice, and Feta Casserole (From the Fannie Farmer Cookbook)
1/4 cup chopped mushrooms
1 onion, chopped
1 Tbsp canola oil
1 1/2 cup canned tomatoes
1 clove garlic, minced
salt and pepper
2 cups cooked brown rice
1 /2 cups cooked beef, chopped
3 oz feta cheese, crumbled
6 black olives, pitted and sliced
2 Tbsp grated Parmesean cheese

1. Preheat oven to 400. Saute onion in oil for 5 minutes and add the tomatoes and garlic. Cook 10 minutes.
2. Add salt and pepper to taste, then mushrooms. Cook another 5 minutes.
3. Line the bottom of a 1 1/2 quart casserole dish with 1 cup of rice.
4. Add the cooked beef and sprinkle feta over. Then sprinkle olives and half the sauce.
5. Add the remaining rice and the rest of the sauce. Sprinkle with Parmesean. Bake 20 minutes.
   

An ode to baking

To be perfectly honest, the first week of my blogging absence was probably all for the best. Pre-Passover I have every intention of being as creative as Cara in my meal choices. But by the time the week rolls around and I've driven all over Southern California for seders, that creativity is always sapped right out of me.

Which means that week you would have been enthralled with the vast array of salads featured in Thathouse that week. Salads and slaws. It was veggie overload around here. Except for the one night I attempted to make reuben sandwiches with matzah. Although Thatboy proclaimed it the best thing he's ever eaten on Matzah, I wasn't impressed with the gooey mess that required eating with a fork because heating the sandwich caused the matzah to disintegrate.

I don't know what it is about Passover that brings out the absolute worst in my eating desires. 18 weeks of pregnancy and not a single craving, and yet 1 week of Passover makes me drool over the thought of cheez-its. Or doughnuts. Or cookies. Things that don't even begin to cross my mind the other 51 weeks of the year.

I've more than made up for it since Passover's ended. Both eating and baking all those delicious things I couldn't have. I've made 3 different kinds of cookies since Passover ended, and the aforementioned "angel food cake of death" (or at least death of my poor chin.) Most of these delicacies are sweet based, so it's only fair to give some equal play to a more savory baked good. Heck, who am I kidding - these rolls are still nice and sweet. All the best rolls are.

Swirly Rolls
4 Tbsp butter
2 Tbsp sugar
2 tsp salt
2 cups warm milk
1 package yeast
6 cups flour
softened butter

1. Mix the butter, sugar, salt, and milk in a large bowl and let cool till lukewarm
2. Stir the yeast into 1/4 cup warm water and let it stand for 5 minutes.
3. Add 3 cups of flour and the dissolved years to the first mixture and beat vigorously for 2 minutes. Cover and let rise in a warm place until double in bulk (remember the oven trick?)
4. Punch down and knead for a minute or two. Let rest 10 minutes.
5. Resume kneading until the bread is nice and smooth.
   
6. Roll out until it is 1/4 inch thick and spread with softened butter. Roll the dough like a jelly roll lengthwise. Slice into 3/4 inch slices and place on a greased cookie sheet.
7. Cover and let rise again until double in bulk.
8. Preheat oven to 425 and bake for 13-14 minutes.
   

Take Good Care of My, Baaay-bee

Can I whine for a bit? All that running around the past 2 weeks has taken it's toll. Last Thursday I got hit hard with whatever it is that seems to be taking San Diego by storm. It's something upper respiratory which leaves me coughing like an emphysema patient. On Friday I knew it must be bad, because my coworkers started giving me little hints like dropping off cough drops on my desk and saying things like "Hey, I think maybe you should head home."

Saturday added insult to injury when I managed to get awful sunburn on JUST my left forearm. How does that even happen? And speaking of burns, can I tell you about yesterday, when I leaned over the angel food cake pan as I was inverting it and managed to burn the bottom of my chin on the searing hot pan.

Obviously this little bug is affecting my ability to take care of myself. Which brings me to my "habit I'd like to break," this week's topic for Eat.Live.Be.

I know, I bet you thought I forgot about Eat.Live.Be. It has been 2 weeks. Anyway, my super bad habit is not taking good care of myself when I'm not feeling well. Especially with upper respiratory stuff. I'm fairly good about drinking loads of fluids, but not so good at taking it easy. I'm trying to do better now. I've even taken off from running since Friday. Which is killing me. But I think I need the extra fifteen minutes of sleep. And maybe the added exertion isn't exactly what I need right now. And there will be plenty of time for running later, right? What I need to do though is stop piling so much on my plate right now. Not a good time for it at work, but maybe when I come home I need to put my feet up more. (Have I mentioned how much I'm looking forward to Thatboy being healed?)

At least I've been working with some super easy dinners this week and last. Super easy dinners that involve picking up some pre-cooked meat from Trader Joes and using it to create meals that are ready in minutes.

Mushroom beef and peas
2 slices of bacon, cooked till crisp.
1 Tbsp butter
1/2 onion, chopped
1/4 lb mushrooms, cut in half
1 cup cooked peas
3/4 cup cooked beef (I use the roast sirloin from Trader Joes)
1/2 cup gravy
2 Tbsp red wine
salt

1. Melt the butter in a saucepan. Add onions and mushrooms and cook until onion is soft.
2. Add the beef, peas, gravy and wine and simmer 10 minutes.
3. Add salt to taste and sprinkle with bacon.
   

Next week's topic is how to stay healthy on a budget.

And here are a list of the other bloggers participating:

• Sarah - www.sarahscucinabella.com
• Cate - www.sweetnicks.com
  
• Maris - www.ingoodtasteblog.net
• Chris - www.melecotte.com
• Faith - www.clickblogappetit.com/
• Kristen - www.dineanddish.net
• Emily - http://andersonfamilycrew.blogspot.com/
• Jenna - http://stopdropandblog.com/
• Joanne - http://www.joanne-eatswellwithothers.com/,
• Casey - http://www.thestarnesfam.com
• Patsy - http://familyfriendsandfood.blogspot.com/
• Tri-Fit Mom - http://trifitmom.blogspot.com/
• Claire - http://cookiedoc.blogspot.com/
• Allison - http://sweetflours.blogspot.com/
• Jen - http://njepicurean.blogspot.com/
• Leslie - www.thehungryhousewife.com
• Rivki - http://www.healthyeatingforordinarypeople.com/
  
• Claudia from Journey of an Italian Cook
• Jennifer - http://lick-a-plate.blogspot.com/
  

Why Hello There!

On the off chance that anyone is still there. There has been a decided absence round these parts, as unintentional as can be, although I warned you things would be a bit hectic around here. Let's break it down a bit.

Monday - I knew it was going to be a long day, since we were supposed to head up to LA for the first night of Passover seder. Except as we were leaving the house, Thatboy did something to his back that had him laying on the floor screaming in pain. So the night was instead spent in urgent care. And Thatboy's injury kept me running around breathless for the past two weeks.

You don't realize how much marriage is a partnership until one of you becomes injured. That injured party contributes to all the mess of the house, but none of the cleanup. So laundry for 2 was still being created, but not done. Dishes for 2 were still being dirtied, but not washed. And I was left in charge of all the little chores we usually split - garbage, dog walking, etc. on top of the things which are usually my purview completely - making meals.

Tuesday was dinner with Thatmom for the second night of Passover, which also had us getting home later than the time we usually turn in for bed.

Wednesday I grabbed dinner with Prez. And eating out during Passover is never fun. Especially when Prez orders pizza for her meal. Then I got to come home and take care of the invalid, dog, housework, and lunches for the next day.

Thursday was my night to "take care of it all." As Thatboy sat in his "my poor back" chair, doped up on drugs, I spent the night making dinner, lunch, egg custard tarts for our coworkers, and packing for the weekend - both Thatdog's stuff for "camp" and our stuff for actual travel.

Friday through Sunday I spent a miserable weekend with the inlaws. No big surprises there. I should save all that good time for its own special post. But needless to say, a lot of bad information was given by the inlaws who think they know everything, another last minute invitation was given to a party that was probably known about before we packed for the trip, and being pregnant did NOT, as one might think, increase my tolerance for selfish and thoughtless behavior.

Of course, we came home about a week behind. I thought I would be officially caught up on everything by Wednesday. But I apparently failed to take into account that I would be trying to catch up on 2 people's stuff, with only one person. (Can I just say that I am really excited for Thatboy's back to be better?) Here it is Sunday night and I am just now almost caught up - but not quite. The dishes are done, the laundry is clean, and I finally got a chance to dye my Easter Eggs I had hardboiled specially for the occasion:

But I didn't quite get a chance to do the major cleaning overhaul that this place desperately needs. I guess there's always a goal for the next week.