friday food

Friday Food – Idiosyncrasies

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As these come up in my life, I notice them more and more. I know that they are idiosyncratic, and some are downright weird, but they are what they are, and I thought I’d share them with you. Please share some of yours in the comments.

I call everything “jelly,” but I never buy jelly. I only buy jam or preserves.

When I add ice to my cup at McDonald’s, I always pour out a couple of cubes.

I only and always eat latkes with applesauce AND sour cream. I also eat them year-round, and more at Passover than at Chanukah.

This isn’t food related, but I put NO Chanukah ornaments on our Christmas tree.

Now that I have a collection of Big Mac Sauce packets, I bring them with me when we go to a local restaurant that has patty melts (which I love) but no Thousand Island dressing.

Food adjacent – I don’t use Saran Wrap. It never works.

I wing cooking but never baking. Baking is too precise.

I won’t eat matzo or gefilte fish after Passover. I may make an exception for matzo brei.

I only eat kosher all beef hot dogs. When people talk about not knowing what’s in their hot dogs, I have no idea what they’re talking about. My hot dogs only have beef, no fillers, no anything else. Also, Mustard only. And sauerkraut when available.

Real NY bagels – never toasted.

I love bagels and lox, but I only eat it on Fridays in Lent.

The only soda I drink is Diet Coke. Not Pepsi, not Coke Zero, not RC.

I have had a recent obsession with peanut butter and bananas – any bread including matzo. (Not pictured English muffin.)

Peanut butter and banana on a Waffle.
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Peanut butter and banana on egg
bagel.
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Peanut butter and banana on matzo.
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Brand names. I am a good tryer of generic and store brand foods. Except:

  • Cream Cheese – Philadelphia Kraft
  • Macaroni & Cheese – Kraft in the blue box, 7.25 oz.
  • Butter – Land O Lakes or Cabot. Exception for Kerrygold when I have the money for it.
  • Orange Juice – Tropicana or Florida’s Natural
  • Bachman Jax Cheese Curls only.
  • Skippy Peanut Butter.
  • Pretzels – Rold Gold
  • Hot dog rolls – Martin’s Potato Long Rolls
  • Craisins – Ocean Spray only
  • This is also food adjacent: Ziploc bags and Reynold’s Aluminum Foil. Hands down, generic just doesn’t have the same strength.

Friday Food Favorites

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The foods of my life.
(c)2024

From the top, clockwise: Peanut butter and banana on toast, egg bagel with cream cheese and lox, sweet potato, grilled cheese, Berry French toast bake with strawberry syrup.

We all have foods that we go back to throughout our lives, a lot of them from our childhood. All of the above are in some way, shape or form from my childhood and teen years. My favorite thing as a child, home sick from school, was a soft, buttery sweet potato. I can recall sitting in the darkness of my mother’s bedroom, basking in the soft glow of the television eating this ever so slowly.

Recently, I have become obsessed with peanut butter and bananas. I’ve even slathered on the peanut butter and put a whole banana in the center of the bread and eaten it like a hot dog. A great snack!

Bagels with lox really needs no explanation; nor does grilled cheese. I enjoyed this on a few of my meat-free Fridays during Lent.

This French toast bake is from Cracker Barrel and has a custardy, cheesecake filling on top with whipped cream. Decdadent and delicious. This was a special treat. I am a French toast purist, dipped in egg, griddled, butter, and maple syrup.

In anticipation of Passover, my mouth is already watering when I think about the Matzo-brei that I will make, eat, and share with you here in a few weeks.

What are your own food favorites?

Friday Food – Easy and Loved by All

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For the Picky Eater, and Easy for the Cook

I made two weeknight meals recently that were a complete hit with my family, even the picky eater. They were both easy, and the goulash was with leftovers, so it was doubly exciting for the kitchen and the checkbook. There was a minimum of prep for each, and it was so great that the goulash is already planned for dinner for Monday night.

Recipes and pictures below the cut:

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Friday Food. Latkes.

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I use a box to make my latkes. I don’t do fancy additives – no basil or chives or any of the other things I’ve seen online. I might consider melba sauce, but I haven’t gone there yet. I always go back to Carmel. I think last night’s were my finest. They were crispy on the outside, none burned. I’m a both kind of person when it comes to latkes: applesauce AND sour cream. My daughter who doesn’t like them grabbed one on her way in the door from work. She still didn’t like them, but I must give her credit – she tried it even without me blackmailing her with gelt.

I don’t know if there’s a reason or requirement, but I always fry my latkes in vegetable oil.
(c)2023
Latkes.
With applesauce and sour cream (not pictured but trust me, it’s there).
First Night of Chanukah.
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My favorite brand, although Streit’s and Manischewitz are also good!
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As I mentioned in yesterday’s Inspire, I went all out this year. Antisemitism will have that effect on a person. I am halfway between don’t do anything public and do all the things. Over the next week, I’ll share some photos and thoughts each day. Lights, door hangings, multiple menorahs, dreidls, gelt, I even found some Chanukah cookies and a book: I Saw an Old Lady who Swallowed a Dreidel by Caryn Yacowitz, illustrated by David Slonim, and of course, I bought a dreidl stuffy for my new great-niece.

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. 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