We have gone three days with an extra teen in the house, and so far so good. Both have been incredibly busy with school, play, and soccer so really fairly quiet. The last two nights they didn't have to be back at school for a couple hours so came home on the bus. They made dinner. Well, M made dinner and DD assisted. This girl can cook! Last night it was meatballs in a doctored up barbecue sauce. Tonight was penne pasta with alfredo sauce. I still had those gourmet cupcake mixes and got a call from DD wondering if they could make that. Have at it! The cupcakes are a bit flat and spread out because DD didn't know where I kept the muffin pans. I mean, why should she know that after 15 years of living here and the storage spots being exactly the same places ever since we moved in 10 years before she was born?
Their practice schedule has been day to day so who knows what tomorrow's dinner may be. I won't be home as I'm attending a talk at a natural food coop in Minneapolis with a work colleague to learn about cooking with roots and berries. Saturday she wants to make egg's Benedict for breakfast. I asked if she could make mine eggs Florentine and add some spinach? "Not a problem." I may need to keep insisting on a few vegetables, and request a few less sauces if this keeps up. Either that or add some more miles to my walks. Yet, I'm not about to spoil their fun. It has felt like I'm on the show, The Take Home Chef and Curtis Stone jumped into my kitchen.
Tonight my third daughter arrived. Well, not actually, but my daughter's friend who will be staying with us for the next few weeks has arrived and will stake a claim to the room formerly occupied by DD#2, now sort of, kind of, a guest room. It is a nice cool, but dry spring night and the park is full of kids hanging out, kicking and throwing balls around, shooting baskets,and younger kids on the playground equipment. After items were deposited in her room, and proper goodbyes to her mom, she joined the other kids outside. Pup was good and anxious, wanting to make sure he was not left out in the greetings.
I can't imagine the feelings of loss and stress that M's family has experienced in the last year plus months since their fire. To add insult to injury, neither contractors nor insurance companies were playing fair, causing repeated delays.Apparently losing a home to the ground in a fire is more cut and dry than some destruction by fire, but most of the damage caused by smoke and water. While both leave the family without a place to call home, the latter is subjective in terms of what constitutes appropriate resolution, and appropriate rebuilding that is covered through insurance.
It will be an interesting few weeks. We are not sure exactly how long. It could be just a couple, or could extend throughout the month. Both girls are involved in the school play so we will see little of either this week. They're back in the house now, a tour of the important food pantry complete, and now are getting her settled in her room. Pup just stared up the stairs to the room, letting out a whimper every now and then. I told him to go see them, and he happily obliged. Now though, he has just run downstairs to DH, talking a blue streak in dog to commiserate on the loss of the room that he has grown fond of napping in. I am sure the novelty will wear off for the girls, and they could find themselves even annoyed with each other. For tonight, they are planning big things as housemates.
Yesterday I shared some things I've learned to help get more lushness out of simple and ordinary food. Building on that theme, here's a few foods I try to keep on hand, to help me make the most of the meals and foods I serve, and be prepared for an unexpected visitor.
Kalamata pitted olives-Perfect just served in a bowl as snacks or part of a relish tray, these salty little numbers easily work on a flatbread or pizza crust or in a hot or cold pasta dish.
Marinated artichoke hearts- As with olives, they work with a tooth pick as part of an antipasti tray, in salads and hot dishes, and also fabulous on flatbread or pizza crusts.
Pepperoni-Either in sticks, or sliced, pepperoni has a long refrigerator life, and a little can go a long way. Use like the earlier items as snacks, toppings, or in salads.
Pizza crust mix- I'm sure someone has an easy homemade way to make a crust, but for $ .79, having a couple on hand is cost efficient and convenient. Use with just about any of the other ingredients I have on this list, and you have the base for a quick meal or snack for unexpected guests.
Tortilla's-I'm thankful about that our US neighbors to the south decided to share their daily bread recipe with us. Use tortillas as wraps for sandwiches or burrito style coverings for just about any hot food combinations like eggs and cheese, hamburger, rice and beans. Because you can get in rice, corn, or flour, those with gluten allergies can find options.
Olive tapenade-Yummy on crackers or crusty bread, also good spread on a cheeseburger, or with other meats and cheeses for sandwiches.
Petite diced tomatoes-Drain and mix with just about anything for a fast salsa, bruschetta spread, or pizza or pasta topping. My favorite is to mix with a can of drained black beans, can of drained corn, can of green chili peppers, lots of garlic, chili powder, and black pepper, and lime juice. Mix it all together and chill for a day, and it makes a phenomenal salad, chip dip, or bread topping.
Cream cheese-Besides the obvious spread for bagels, cream cheeses (particularly if paired with the olive tapenade) is delicious on burgers, stirred into mashed potatoes, used with any kind of jam or jelly for a cracker or sandwich spread, and melted with diced tomatoes and peppers for a hot queso dip.
Besides the traditional staples, what are the must have items you regularly stock your kitchen with? Do you have go to items to help you feel prepared for the extra or unexpected guest?
