Archive for the ‘baking’ Category

dia de st. patty

Thursday, March 17th, 2011

Who, me? Confused?

Ok, as far as St. Patrick’s Day food is concerned, I have three things that I’m interested in.

Guinness, Guinness cake, and …

Ok, two things.

My dad always used to cook corned beef when I was little, and I hated the smell. I love reubens, though, so the other day when I was at the grocery store I called Crockett and asked if he wanted corned beef.

He pointed out that it is not healthy and we are trying to be sort of healthy.

I bought cabbage instead, to make suspiciously delicious cabbage.

We haven’t made it yet.

We’ll see how much Guinness I consume between now and dinner.

I woke up with green eggs and ham on my mind, instead.

But then I remembered that green eggs and ham are disgusting.

So I made breakfast pizza instead.

Breakfast Pizza

1 pizza worth of pizza dough (I used a version of my recipe from the other day with the addition of olive oil and whole wheat, but again, use whatever you like (including purchased dough))

3-5 eggs, depending on pizza size
Two small or one large tomato
Half a ball of fresh mozzarella cheese
Olive oil
Dried basil
Salt
Pepper
Shaved romano

1) Heat the oven to 425.
2) Roll out your pizza dough, only pretty thin, not super thin.
3) Brush the dough with olive oil and slice your tomatoes. Lay the tomatoes out over the dough, leaving a space for each egg that you plan on adding. Slice the mozzarella and evenly distribute (you can cover the egg spaces with mozz if you want – the tomatoes will just lift the eggs up and they’ll get everywhere). Sprinkly lightly with salt and heavily with pepper. Stick it in the oven for 9 minutes.
4) Remove the pizza from the oven and use your fingers or the back of a spoon to create depressions in the dough where you plan to put the eggs. Crack an egg into each depression, sprinkle with dried basil, and  cook for another 7 minutes. (If you want the eggs runny, cook for 10 the first time and 6 the second – firm, 8 minutes without eggs and 8 minutes with. 16 minutes total, ok?).
5) Sprinkle with the shaved romano.

Eat.

With strawberries, if you have four pounds of them.

twas a week, it was

Thursday, March 10th, 2011

Monday was the day of two things.

Thing one: a cold but quite lame attempt at snowfall. (Included for reference, a very short puppy.)

Thing two: A Theory of Computation mid-term related breakdown. It was a very short breakdown.

I ended it by making coffee cake.

Blueberry coffee cake.

Blueberry cheese coffeecake.

Blueberry Cheese Coffeecake
Adapted from The Best Quick Breads by Beth Hensperger

Cheese Filling
8 oz cream cheese (light if you’re so inclined – I wasn’t) room temperature or microwaved until soft enough to stir
1/4 cup sugar
Juice from half a lemon (about 2 tablespoons)
1 egg
1 tablespoon flour

Crumb Topping
3/4 cup all purpose flour
1/2 cup whole wheat flour
1/3 cup sugar
1/2 teaspoon ground cinnamon
6 tablespoons cold butter, cut into pieces

Cake
1/2 cup butter, softened
1/2 cup sugar
2 eggs
2 teaspoons vanilla extract
3/4 cup all purpose flour
3/4 cup whole wheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 cup milk (anything but skim)
2 cups frozen or 1 pint fresh blueberries

1) Heat the oven to 350. Grease a 10 inch springform pan.

2) Mix together the cream cheese filling ingredients until smooth (or at least until the lumps are so small you can’t seem to catch and defeat them – that’ll do).

3) In a separate bowl, mix together the flours, sugar, and cinnamon and then rub in the butter until the whole thing is crumbly.

4) In a third bowl (I know, it’s a lot of bowls, but it’s good coffee cake), stir together the butter and sugar, then add the eggs and vanilla. Add the flours, baking powder and salt and stir until mostly mixed. Add the milk slowly and stir to combine, then scrape all the batter into the prepared cake pan.

5) Press half the blueberries into the batter, trying not to get all the way to the edge.

6) Pour all of the cheese filling over the blueberries, again avoiding the edges by about half an inch, and then pu the remaining blueberries on top of the cheese filling.

7) Cover the whole thing with the crumb topping and gently pres down, being careful to get it around the edges.

8) Bake for 45 – 55 minutes, until lightly browned and the cheese is set in the middle.

Also produced by the Emma-breakdown-machine: almond oat no bake cookies and crunchy garlic cheese crackers.

After all that baking, I put dinner in Crockett’s capable hands. Baja mahi (say it out loud, it’s fun!) and lime pilaf. Delicious.

muesli? I hardly know her!

Friday, March 4th, 2011

Obsessed. I don’t know exactly what happened – all of a sudden I’m just not even mildly interested in cooking my oats. Perhaps, despite the fact that it’s supposed to snow today, it’s the feeling of encroaching spring?

Our mix yesterday morning was muesli with frozen mixed berries defrosted into a juicy delicious mess, almonds and honey.

Muesli, if you’re not familiar, is uncooked oats mixed with yogurt or milk (or water, I guess) until they’re a little bit soft. The mixture above is pretty dry – it’s about 1/3 cup rolled oats with an equal amount of yogurt and a splash of water. When Crockett ate it he said ‘this isn’t as pasty as I expected’.

High praise, y’all. High praise.

“Em, stop taking before-coffee and after-coffee pictures.”

“Ok. How about before-breakfast and after-breakfast pictures instead?”

Do you see that six days later the beautiful irises Laura brought me are still going strong?

When I was packing my lunch, I cut open this kiwi and I was hugely distracted by how gorgeous it was on the inside. Ain’t that just beautiful?

I finally finished the tuna casserole from Sunday while I was on campus. I have to say it help up pretty damn well.

Then, of course, I semi bombed a quiz in my Formal Automata class.

Sigh.

You know what makes me feel better about bombing quizzes?

Banana bread. I keep buying bananas – I hate wanting a banana and not having one – but we don’t eat them that fast, so I keep throwing the old ones in the freezer. The thing I love about banana bread is that it’s virtually foolproof. The sweetness of the bananas, the chocolate chips, and the crunch of the whole wheat – even if you’re not a baker, this will turn out well. Just what you need after a bad quiz, maybe.

Banana Bread (with chocolate chips, pecans, and a nod to whole wheat)

  • 8 tablespoons (one stick) unsalted butter at room temperature
  • 1/2 cup firmly packed like brown sugar
  • 2 eggs
  • 3 very ripe bananas, peeled and mashed with a fork
  • 1 1/2 teaspoon vanilla extract
  • 1 cup all purpose flour
  • 1 cup whole wheat flour
  • 1 1/2 teaspoons kosher salt salt
  • 1.5 teaspoons baking powder
  • 2 tablespoons flax seed (optional)*
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup pecan halves, roughy chopped*
  1. Heat the oven to 350 degrees. Butter a 9×5 loaf pan, and 8×8 baking pan, or an 8×4 loaf pan.
  2. Beat or stir together the butter and sugar, then add the bananas and make sure to smoosh them in good. Stir in the eggs and vanilla.
  3. Dump in all the dry ingredients (flours, salt, baking powder, and flax if you’re using) and stir them up a little bit before you mix them into the wet ingredients.
  4. Stir in the chocolate chips and pecans. Scrape into your prepared pan and put into the oven for 45-55 minutes (25-35 minutes if you’re using the 8×8 pan). If testing with a skewer, you’re not looking for dry, you just want it to not look like it was dipped in melted butter.

*I meant to use the flax but forgot, to it’s not in the loaf you see above. Also, I didn’t chop my pecans and while I like the big bites of nut, it made the bread hard to slice.

This is from a smaller dish that I made, because I was worried about the 8×4 loaf pan not being big enough.

I spent last night at my mom’s house with her dogs, because she’s off being a superwoman (USA Masters Indoor Track & Field Championships) and she didn’t want them to get lonely.

Based on the reception I got, I’m thinking they weren’t pleased to have me as a replacement.

“What do you want, lady?”

“Oh, I’m sorry, did you want me to look at you? Um… nah. Thanks for the offer though.”

I probably should have brought them some banana bread.

Progressive

Monday, February 28th, 2011

Guess who came home last night?

And guess what he brought?

He bought presents. Presents for my dogs.

Does he know the way to my heart or what?

In honor of his homecoming, I made Tuna Noodle Casserole – Redux, from food52.

Why does this honor his homecoming?

I don’t know, honestly. It felt a little like meeting him at the door with a martini and a dress with a circle skirt – except without doing either of those things. As a feminist, I wholeheartedly reject the idea that that any woman should be expected to do that – but I like the idea of an optional throwback every once in awhile.

Anyway. The casserole:

Tuna Noodle Casserole – Redux
Very slightly adapted from the recipe available on food52

SERVES 4
  • 5 1/2 tablespoons butter, divided
  • 1 shallot, diced
  • 1/2 yellow onion, diced
  • 2 cups crimini mushrooms, chopped
  • 1 celery stalk, diced
  • 1 teaspoon dried rosemary, minced
  • 1 teaspoon dried thyme, minced
  • 1/4 cup italian parsley, chopped
  • 1/4 cup dry sherry
  • 1/4 cup flour
  • 1 cup milk
  • 1/2 cup water and 1/2 teaspoon bouillon paste (or 1/2 cup stock)
  • 1 teaspoon lemon zest
  • 8 ounces mixed or single type pasta, cooked until al dente and drained
  • 2 cans oil packed tuna, drained
  • salt and fresh ground pepper to taste
  • 1 clove garlic, minced
  • 3/4 cup fresh breadcrumbs
  1. Preheat your oven to 350F. In a large sautee pan, heat 1 Tbs. of butter over medium-high until foaming. Stir in mushrooms and cook until mushrooms have given off all of their liquid and cooked through (10 or so minutes). Season lightly with salt and pepper, transfer to a bowl and set aside.
  2. Add another 1/2 Tbs. butter to the frying pan, then cook onion, shallot and celery together for about 5 minutes, until softened. Stir in the herbs and the sherry and cook for another 2 minutes. Add to the bowl with the mushrooms, then set this aside.
  3. In a saucepan, heat 3 Tbs. of butter over medium-high until foaming. Stir in the flour to make a roux and cook for about 2 minutes. Then whisk in the milk and chicken stock, bit by bit, to make a smooth sauce. Cook, stirring, until just slightly thickened (another minute or two). Then add the lemon zest and season with salt and pepper to taste.
  4. Flake the tuna and combine the tuna, the white sauce, the mushroom-onion mixture, and the noodles all together. Grease and 8X8 inch baking pan and transfer the casserole mixture into it.
  5. In a small pan, melt the last Tbs. of butter. Stir in the minced garlic and the breadcrumbs and cook, stirring, until the crumbs are golden brown. Sprinkle this all over the casserole. Put the casserole in the oven and bake until it is bubbly, about 30 minutes. Serve!
  • I used fusilli and some plain old spaghetti for the pasta part.

    In true 50s style, I served it with roasted asparagus.

    I would like to say that I included a jello salad of some kind for dessert, but I’d be lying.

    Also: gigantic bowl of oatmeal with cottage cheese and grated apples.

    Isn’t it amazing how beautiful flowers can make even oatmeal look classy?

    Buffalo chik’n salad.

    Also, looking at these pictures, I’m wondering how many cups of coffee I had yesterday. I think perhaps it was a lot.

    Mmm, coffee.

    fruit, grape nuts, and oatmeal

    Friday, February 25th, 2011

    Aren’t they my favorite things?

    In cookies.

    Fruit, grape nuts, and oatmeal, in COOKIES.

    I saw this recipe yesterday on Serious Eats and I was smitten. I made a few changes so that I wouldn’t feel bad eating them for breakfast and based on what I had in my freezer, fruit wise. I baked them up last night and ended up eating more of the dough than strictly recommended – crunchy Grape Nuts, cold juicy frozen berries, and a little bit of spice from the pumpkin butter – best dinner ever.

    Yeah, I ate cookie dough for dinner.

    You wanna make something of it?

    Berry Oatmeal Grape Nut Breakfast Cookies
    Adapted from Serious Eats

    1 1/2 cups old-fashioned rolled oats
    3/4 cup whole wheat flour
    1/2 cup Grape-Nuts cereal
    1/2 cup packed light brown sugar (+2 tablespoons if you’re using all butter)
    1/2 teaspoon baking powder
    1/2 teaspoon baking soda
    1/2 teaspoon salt
    6 tablespoons unsalted butter
    6 tablespoons pumpkin butter or sweetened applesauce, or 6 additional tablespoons of butter
    1 large egg, lightly beaten
    2 cups frozen mixed berries (I used raspberries, blackberries, and blueberries)

    Note on the butter: if you use all butter, your cookies will be crisper and you’ll need to add the additional sugar. If you use the pumpkin butter or applesauce you may feel slightly better about eating them for breakfast. Your call.

    1. Heat the oven to 350 degrees.
    2. Look at your berries and decide how you feel about the size. If you’re using blackberries, like I did, they’re probably too big for the cookies. I put my berries into a food processor for a few seconds so they’d be in smaller pieces. If you’re only using raspberries and/or blueberries this probably isn’t necessary. If you do chop them up, do it now and throw them back in the freezer.
    3. In a big bowl (you won’t need a mixer), stir together the oats, flour, cereal, sugar, baking powder, baking soda, and salt.
    4. Make a well in the dry ingredients and pour in the melted butter, pumpkin butter, and egg. Mix the wet ingredients a little and then incorporate the dry ingredients.
    5. Stir in the berries.
    6. Line a baking sheet with parchment and drop rounded tablespoons of dough onto it. They will not change shape at all, so if you want flat cookies smoosh them down a little – if you like em round leave em.
    7. Bake for 12-14 minutes if they’re flat, 14-16 if they’re round. If you’re using dark berries it will be hard to tell when they’re starting to brown, so pull them out and look on the bottom. If they’re done the bottom will be light brown all the way across.

    Eat for breakfast.

    Shockingly, the cookies were not the first oatmeal I ate yesterday.

    I’m being good bringing lunch to campus – I still remember the nasty salad from a month ago. Yesterday I even headed off the whole orange-peel-hands thing by peeling the orange at home.

    The amount of self back patting I did while eating the orange was a little disgusting.

    The orange wasn’t great either.

    lovey dovey day

    Wednesday, February 16th, 2011

    I have this very similar picture of Crockett, taken in this very kitchen, from about a month after we started dating – our first Valentine’s Cookie Day.

    In that one he has flour on his nose. I couldn’t make him repeat that part this time. Partially because he’s cutting up avocados, which are well known for being non-floury.

    I made my favorite sugar cookies (recipe from The Good Cookie – my absolute favorite cookie book ever). I don’t alter the recipe as printed at all, so I’m not going to write it down for y’all – just buy the book and use the Decorator Cookies. These are very mildly lemon flavored, perfectly soft, and just delicious.

    While the hearts were in the oven, we started Crockett’s new V-Day request. He IM’d me yesterday and specifically requested that we add chocolate chip or oatmeal raisin to our V-Day repertoire.

    Oatmeal raisin cookies are of the devil, so we made chocolate chip cookies.

    MASSIVE chocolate chip cookies.

    On the principle of not messing with a good thing, this is the Nestle recipe. I only make four changes. First, I use dark brown sugar instead of light. Second, I use 1 cup of brown sugar and 1/2 cup of white instead of 3/4 cup of each. Third, I decrease the baking soda (but that’s an altitude thing). Fourth, I use about 1 1/2 cups of chocolate chips instead of 2 cups.

    This makes chewy delicious cookies in which you occasionally get a chocolate free bite.

    Sometimes I like a chocolate free bite.

    I know, I’m a lunatic.

    While we waited for the heart cookies to cool enough to decorate, we ate the dinner that Crockett made.

    Spicy black beans, brown basmati rice, guacamole, chips, and grilled chicken.

    That’s right, we busted out the outdoor grill in February. It was like 60 yesterday.

    By we, I mean Crockett.

    I was distracted by cookies.

    We didn’t do official Valentine’s Day presents, but I consider this guacamole my present.

    I ate my weight in it, I’m pretty sure.

    We also watched The Social Network.

    I found it depressing.

    The we decorated cookies! See how layer-y flakey they are? I’m not kidding. Best sugar cookies ever.

    We did two styles. One with a pink royal icing…

    … and one with a pink cream cheese frosting and crunchy pink sparkles.

    Pink.

    Pink pink pink.

    Plus, did I not tell you these were gigantic?

    You can barely see my hand.

    Gigantic chocolate chip cookies, pink cookies, and guacamole.

    Best Valentine’s Day ever.

    CAKE and BEER… (and cabbage)

    Wednesday, February 16th, 2011

    On Sunday, for no reason at all, I made Guinness cake. It can be done in a single pot and a single pan, and although Nigella suggests frosting it, it’s not necessary. At all. As a matter of fact, don’t. If you want a frosted chocolate cake, make something else.

    Guinness Cake
    Adapted from Nigella.com

    1 cup Guinness (or other stout, but really, why wouldn’t you use Guinness?)
    9 oz (18 tablespoons, 2 1/4 sticks) butter
    2 cups sugar (you can cut back here, if you want – I didn’t and I wish I’d gone down to 1.5 cups)
    1/2 cup yogurt (I used lowfat with no ill effects)
    2 eggs
    1 teaspoon vanilla extract

    2 cups flour
    1/2 cup cocoa powder
    2 tsp baking soda

    Heat the oven to 350 and butter either a 9 inch springform pan, two 8×8 inch square pans, or two 8 inch cake rounds.

    Using a saucepan big enough to hold all of the ingredients, heat the Guinness, butter, and sugar together. You want it to get warm enough to melt the butter and dissolve the sugar, and no warmer – low/medium to medium heat. Once the butter is melted, remove from the heat and whisk in the yogurt, eggs, and vanilla.

    Sift the three remaining ingredients over the Guinness mixture and whisk. There will be little lumps, but that’s ok. If you’re using the springform pan, dump all of the batter in. If you’re using two pans, fill each with half the batter (I like to use a kitchen scale to do this because I am notoriously bad at eyeballing that stuff, but you can eyeball it if you have faith in yourself OR you could use a measuring cup).

    If you’re using a single pan, bake for about 45 minutes (until a toothpick inserted in the middle comes out with only crumbs, no wet batter, or until you press it gently and it bounces back). The smaller pans will only take 25-30 minutes, but test them the same way.

    If you made two, I suggest wrapping one well and sticking it in the freezer. Leave the other one on the counter. It will just keeping getting more delicious. If it takes you more than three days to eat it, there’s something wrong with you, but you can put it in the refrigerator (well wrapped) and keep it for up to a week.

    See? Guinness cake. Cake and beer. Together.

    At last.

    After the cake, dinner was anti-climactic.

    Asian Cabbage Bake
    Adapted from Not Your Mother’s Casseroles via the Kitchn

    1 large head napa cabbage
    1 teaspoon salt
    1 package firm tofu, drained (good directions for draining here – as a weight I used a bottle of Bourbon, and it fell down, but the Bourbon and tofu were both fine)
    1/2 cup cooked wild rice (I had wild, use brown or white if that’s what’s in your fridge)
    1 1/2 cups chopped crimini (or white) mushrooms
    1 large egg
    1 1/2 teaspoons toasted sesame oil (this is the whole reason I made this – I have a bottle of this that I never use)
    2 tablespoons soy sauce
    One 1-inch piece fresh ginger, peeled and grated
    3 cloves garlic, grated or 2 teaspoons garlic paste
    Freshly ground black pepper
    1/2 large shallot, finely chopped
    1 cup flat leaf parsley, chopped

    2 tablespoons soy sauce
    2 tablespoons white wine vinegar
    1/3 cup chicken broth, water, or water with bouillon
    1 tablespoon toasted sesame oil
    1/2 teaspoon sugar

    Preheat the oven to 400°F. Remove the outer leaves from the cabbage and set them aside(enough to completely cover the bottom of a 9×13 casserole dish at least twice) and finely chop the rest of the cabbage. (If you want to make rolls, go check out the Kitchn’s instructions.) Mix the chopped cabbage with the salt and crumble in the drained tofu – stir and set aside.

    In a large bowl, rice, mushrooms, beaten egg, sesame oil, soy sauce, ginger, garlic, shallot, and a generous amount of black pepper (20 cranks on a hand grinder). Stir in the tofu mixture and then the parsley.

    Cover the bottom of the casserole dish with a single layer of cabbage leaves. Spread the tofu mixture over them.

    To make the sauce, whisk together all the ingredients in a bowl big enough to take a cabbage leaf. Dip each of the remaining leaves in the sauce and put it over the tofu mixture, covering completely. Pour any remaining sauce evenly over the casserole.

    Bake for 35 minutes, or until the edges of the top cabbage start to get extra crispy. Serve drizzled with the pan juices.

    Not the best thing that ever happened to me, but not bad. It suffers in comparison to Guinness cake, but… what doesn’t?

    missing… Guinness

    Monday, February 14th, 2011

    Those two things are only related in as much as my camera cable is missing and I made a Guinness cake.

    I’ll get back to you with pictures and the recipe toot sweet.

    What exactly is an eraser room?

    Friday, February 11th, 2011

    An eraser room is where the kids and their alien boyfriends make out, on Roswell.

    Yeah, I’m watching Roswell now.

    My oatmeal this morning was again mixed with cottage cheese, and again beige. I’m trying to make it prettier. It tastes good – it deserves to be pretty.

    Plus, it carried me through my 11 am presentation – Corporate Governance in The United States, with an emphasis on pre- and post-Enron regulation.

    I did super good. By the way. The professor told everyone to follow my lead.

    Which I’m sure made me super popular.

    I celebrated with this very attractive combination that is the cinnamon pastie from yesterday, and more salad.

    Eaten with a spoon. Because I didn’t have a fork.

    I need to show you guys something embarrassing. You see that red light, next to message?

    I don’t know how to make that go away – because I don’t know how to check my office voicemail. That means anyone who has called me during the last semester during any of the hours that I’m not in the office (which is basically however many hours a week of hours minus four hours is) didn’t get ahold of me and is now being inadvertantly ignored.

    I need to stop giving out this number.

    Since I was taking pictures, I took at picture of the box of Mate Chai Latte I’ve been moving from office to office for almost four years now.

    I interviewed for a job at this company, and I didn’t get it, but after the interview they gave me this as a parting gift.

    I haven’t opened it because 80 calories is a lot for a half cup of anything that doesn’t have any alcohol in it.

    Boring books that I can’t throw away because what if at some point in the future I DO need to take back my life from Microsoft Office or know how Toyota built the machine that changed the world – check.

    The hand sanitizer that didn’t stop me from getting a cold – check.

    The phone that blinks at me all the time – check.

    My office just-in-case makeup – check.

    That’s it. Those are all of the even mildly interesting things in my office.

    I’d get a plant but I don’t have a window, so it just seems cruel.

    I arrived home to find an empty cookie jar.

    Not people cookies. Dog cookies.

    I think Crockett bribes the girls during the day while I’m out. Bribes them to do what, you ask? I don’t know. Stay out of his office, perhaps.

    Because I’m an excellent doggie mommy, I made them more.

    I’d share the recipe but I’m actually working on an Etsy shop where I’m going to sell dog treats made with human quality organic ingredients… it’s a whole big thing.

    Because I like to bake and I like dogs.

    You see? Genius.

    Since I was already baking, I used the leftover fillo from the pasties for some chocolate cherry … things. I put a maraschino cherry and some of the chocolate almond butter I made last week into a little fillo packet (appropriately brushed with butter, of course) and baked them at 350 for six minutes.

    When you cut them in half they’re scary as all fuck.

    But turns out they’re super delicious.

    You know how when you start baking you start trying things and then boom, it’s dinner time and you know you should eat something that isn’t sugar based but you’re not really that hungry and you can’t think of anything to do but eat lame turkey directly out of the fridge and then your boyfriend, who has a cold and doesn’t want guacamole, comes out and makes a whole bowl of salty proteiny fatty guacamole just for you to eat for dinner while you cook?

    No?

    Just me then.

    strategerie

    Friday, February 4th, 2011

    Yesterday it warmed up to a spanking 8 degrees ABOVE zero! ABOVE. I celebrated with a scone for breakfast, and then I had to run some errands. When I got back home it was already like 2 pm – I don’t know how I let the days get away from me like that.

    What happens then is that I’m wicked hungry and don’t have time to get all fancy for lunch.

    I made a buffalo chik’n wrap, with what turns out was a stale tortilla.

    It was hungry enough that I ate it anyway.

    Wrap: Taco sized tortilla (preferably not stale), 1 cup of greens, 1 tbs Franks Wing Sauce, 1 Tbs light blue cheese dressing, 4 baby carrots sliced the long way, and one chopped Morningstar Farms Chik’n patty.

    Good.

    I had some very important daytime photos to take for my still secret project too.

    This is that apple chipotle bar from Tuesday night.

    And the almond version of the same.

    During my errands I’d realized that we had no food for dinner, so I grabbed some $1.99/lb boneless country pork ribs from Albertsons Great Pork Sale! (which makes me laugh every time I see the sign – why the !, Albertsons?). As soon as I got home I put it in the slow cooker with some salt, some water, and some of the super sweet Sweet Baby’s Ray’s bbq sauce I love so much.

    When the pork was almost ready, we mandolined up a big ol sweet potato and tossed the chips with about a tablespoon of olive oil and 1-2 tsp of sea salt, then threw them in a 450 degree oven for 25 minutes.

    I’d also bought bagged coleslaw veggies (also on sale, but sadly without exclamation points), and we dressed that using some coleslaw dressing Crockett’s mom left behind the last time she was in town.

    My plate: lightly dressed coleslaw, chips, and pork with a lil extra bbq sauce.

    Crockett’s plate: the Dagwood of bbq pork. Bread, bbq sauce, pork, bbq sauce, coleslaw, bbq sauce, chips and more bbq sauce for good measure. Notice his inability to stop eating it long enough for me to take a picture.