Food

‘Tis the Season

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I have not been to Starbucks in quite some time. Today is Red Cup Day, so I planned a quick in-and-out/grab-and-go, get my drink, get my cup, and go home to do some work. On the way out the door I grabbed my pouch and keyboard, just in case.

I walked in, and this place is hopping. Seven baristas behind the counter, all moving, creating the dance that has everyone doing their parts, seeing the rhythm that is so natural to them, and yet in that small space, no one is tripping over any of the others, smoothly weaving in and out, and the one barista who seems to be tracking everyone’s drinks, knows all of our names, our orders, who’s waiting for what, greeting, smiling, conversating.

It’s a joy to be here.

I chose my drink, which is a feat in itself since I don’t like coffee, and for the red cup you’re limited on what you can order – they want to show off their seasonal treats and have you try those. I finally settled on the caramel brulee latte, but no coffee; comes with whipped cream and a caramel-ish drizzle. There is a tray of free samples – cranberry bliss bar, which I haven’t had yet this year.

I got my breakfast wrap, and was offered a second sample. I was going to decline, but the customers all have, and this is my favorite treat, so why not.

I settle in, and decide to share with you the wonder of the holidays at Starbucks, especially this one that is my local, well-run, friendly, and makes me remember what joy in the everyday is.

Yes, it’s children laughing and choirs singing. It’s songbirds and sunrises, it’s well-worn jeans and waking up before the alarm, but it’s also the simplicity of the coffee shop where they learn your name, and make your morning that much lighter and brighter, and add just a little bit of joy to the regular.

Red Cup and Hot Drink on a Cold Day. (c)2023
Cranberry Bliss Bar – Free Samples. (c)2023
Settling in for an hour’s work. (c)2023

Friday Food. Experimenting.

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Experimenting in the kitchen can be very freeing as well as inspiring. I sometimes feel very creative in other areas after making a great meal from scratch. For me, “from scratch” doesn’t necessarily mean a two-to-three-hour production. In the third photo below, the rice I used was Minute Rice. Both dishes can be made with leftover chicken. I used baby potatoes, but you could easily take the larger russets or reds and cut them into the smaller pieces, and again it’s a great way to finish your bag of potatoes.

Both meals used one pan and one metal bowl, and the second meal used a pot to make the Minute Rice. As I finished cooking something on its own, I moved it to the metal bowl until the next item was cooked and then everything was combined and simmered for a short time.

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Friday Food. Samosa.

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We were staying in a small town outside of Belfast, in Northern Ireland. This was in 2017. It was our last night, and our cousins, who were hosting us had to tend to an emergency in Donegal, and so we were left to our own devices after their taking care of us so diligently, including feeding our brood of five. My husband had been adhering to a policy (and continues to do so) that he termed TSN – try something new – and with this in mind, we discovered a restaurant in town with Istanbul in the name, and chose a sampler of different fried foods that arrived in a pizza box. It was similar to a combo appetizer you would order at a restaurant.

This was my first time having a samosa. It is triangular, but not flat; three-dimensional, but not a pyramid. It is filled with, I didn’t know what then, but it was delicious. I have come to learn that they are usually filled with potatoes, peas, and spices.

My next taste of a samosa was at an interfaith Iftar I was invited to. Again, very delicious.

I’ve had various types of samosa, including a Thai version, which is yummy, although it has a softer outside.

While we were recently on vacation in Canada, we discovered and rediscovered a whole world of Indian, and southeast Asian foods, including butter chicken, naan, momo, as well as samosas. What I hadn’t expected was to see a sign in a mall food court (Pita Lite) in St. Catherine’s that offered samosas for $1.75 each. It came with a spicy tamarind sauce. (I did try it, but it was too spicy for me.)

I was so excited that I dug deep into my change purse for the exact amount, and sat at a table, waiting both for my family and to let this piping hot snack cool a bit. It didn’t matter – I still burned my tongue a little. And to be honest, it was well worth it.

When we returned to the States, and visited our local mall, I was not surprised but still disappointed to see that a simple samosa snack had not come here while we were away enjoying it. Perhaps, one day, but I can still savor the memory.

(c)2023

Friday Food. Vacation Edition

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We love to try new food and eat differently when we’re on vacation. We also like to try our old stand-by fast food places and see what’s new and different on the menu. These are a few of our favorite things most recently:

[Picture heavy]

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Friday Food. Fried Apples.

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On occasion, I will flash back to my childhood, and hear something that I haven’t heard or thought of in forever. One of these childhood phrases was “porkchops with applesauce.” I’m sure this is from The Brady Bunch, although I don’t recall if it was Greg or Peter who said it.

Applesauce was a favorite in our house. In fact, I’m sure we ate pork chops with applesauce. We also ate roast beef with applesauce. Nowadays, I usually make it with gravy, but recently, since my daughter doesn’t like beef gravy, I offered her applesauce. This is a roundabout way of inviting you into my thought process for a dinner I made this week that came together when I was visiting Cracker Barrel restaurant. They have fried apples on their menu, and they also sell them in cans with the recipe on the back. I bought one can to go with the on-sale center cut pork that I bought this week, and we had a lovely (even if we used way too much butter than is healthy) meal.

The fried apples recipe calls for two tablespoons of butter; I think I used twice that? I used half a stick. Melt the butter, add the entire can, sprinkle cinnamon, mix, heat, simmer.

After searing the pork on both sides, and adding a bit of adobo seasoning, I poured a helping of the fried apples on top of the pork, added a side of mixed vegetables, and buttered egg noodles, and voila, yummy dinner in no time. It was about half an hour, but that’s not long at all. No leftovers.

(c)2023

Friday Food – Cinco de Mayo

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I know that Cinco de Mayo is one of those consumer filled holidays that Americans don’t even know what they’re celebrating, but the food is so good, especially if you can find an authentic Mexican restaurant (which fortunately, we have.)

These are my three favorite Mexican dishes. I do go back and forth with what favorite places I like, but Mexican holds a special place in my heart. My husband and I went on our first date at a Mexican restaurant, and the service was so slow that we were there for at least two hours. Lots of time to talk. I also think we each thought the other one really liked Mexican food, which it turned out that we did, whether we knew it or not.

Chicken Tortilla Soup
Chimichangas with Mexican Rice and Guacamole Salad
Fried Ice Cream

Ode to Fast Food

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In honor of today’s roll out of the limited edition Big Mac Sauce, I thought I’d share a recent writing I did for my memoir workshop class. Following the ode, there are two links to some news articles about the Big Mac sauce debut. As I understand it, the sauce will be free with chicken nuggets, and there will be a limit on how many one person can get as well as only being able to order it through the app. May the odds be ever in your favor.

I sit at my computer, sipping a large Diet Coke from McDonald’s and I wonder why we love fast food so much. I have no doubt there is something in the composition of fast food that keeps us coming back for more, dare I say, something that makes it addicting, and I think that’s a chemical reason, and not so much a psychological one. There have been times that I’ve gone quite some time without a McDonald’s cheeseburger (or in my case the quarter pound with cheese burger), but once I return, it is like a valve on a water hose that just won’t shut off. I want it morning, noon, and night. Of course, I don’t indulge that much, but the want is there.

I just found out that McDonald’s will be coming out with a limited-edition packet of Big Mac sauce. I found this hilarious. A couple of weeks ago, I stopped in the drive-thru for some free fries and I actually asked for a cup of Big Mac sauce. They put it in a small chicken nugget box. It was great on the fries. I have always wondered why they’d never done this before, but I know where I’ll be in seven days [seven when this was originally written] when they are released. Expect it to be Instagrammed and blogged about.

I told my husband the monumental news, and he said he doesn’t like the Big Mac. Really? Who doesn’t like the Big Mac? He must be a heathen. Or a Communist.

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Friday Food. April.

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Passover, Easter, Spring Break, Prom Season. So much to do, including cooking. Holiday cooking plus the regular everyday cooking that we’re expected to do. These last few weeks had me teaching, my daughter working practically every day after school, my son trying to break the world’s record for most movies seen in a month (kidding), my husband’s job is one person short, and no one wants to cook dinner. They also don’t want to pay for take out or fast food, and frankly, I don’t blame them. I thought I would take this Friday Food to share some shortcuts and new things to try.

Everyone knows about cooking two meals on Sunday and then eating leftovers. I try to make one big meal a week, like a roast beef, a pork loin, or a whole chicken. They make a great meal, and then they make great leftovers. All of them can be eaten as sandwiches later in the week with a side of chips and cole slaw. If the first night is mashed potatoes, the next night can be rice. My daughter likes Minute Rice, but regular rice is very easy to make. I got the recipe from The Kitchen Survival Guide by Lora Brody and while I’ve changed some things, the gist of it is the same.

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