Leftover pizza (Jason was in charge of re-heating) , plus a treat from one of Jason's farm friends: zangzi. These are a bit like tamales...sticky rice with a sweet or savory filling (pork in this case) steamed in bamboo leaves. Apparently you make them for the Dragon Boat festival. In any case, they were a nice side dish, and not something we had tried before.
I also made another lemon spice cake for dessert.
Day off meant we had time for dinner with Jen and John. We started off with a cocktail from SK that I had been wanting to try that featured black pepper syrup and muddled strawberries. John tinkered with it a bit and the results were nice! He also picked up steaks (!) for dinner; I just seared them in a hot pan with salt and pepper and then sliced them up. Chunky mashed potatoes and sauteed snap peas rounded things out (and of course bread from Jason). Dessert was a lemon spice cake from the NYT. It called for a loaf pan but I used a square cake pan (faster cooking FTW) and think it was a good call. I cooked it for 40 minutes but could probably have stopped at 35. Anyway, people liked it, especially with some of the leftover strawberries.
Lots of errands in the morning, then watching Carter in a local tournament:
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| Before the sunburn |
We picked up a rotisserie chicken on our travels, and had that for dinner along with a salad, a rosemary bread that Jason made, and a quick gravy.
ps: that was one tired boy
Long day going to a bar mitzvah in Lawrence. Aside from the rainy drive, it was pretty good: Will did a good job, there was ample food (Italian buffet; I wish I could have filled a doggie bag with all that leftover salumi), seeing Jeff and Sue, open bar. Plus we were right next to the New Balance outlet and had time to stock up before coming home.
Panjeon, from a recipe from the Times. I omitted the kimchi and used a lot more scallions. This (plus the slightly too sesame-oily sauce) made up dinner. I wish they had been crispier (more oil is always the answer), but they were pretty good. Carter came home tired and sweaty from Ultimate and ate his without comment so I have no idea what he thought.
Pasta with pepperoni from the NYT (I have made it a couple of times before). A lot of flavor from not many ingredients. The only change I made was adding rosemary and cutting back on the fennel seeds (which can take over the dish). The recipe calls for 6 ounces of pepperoni and I never use that much but I can see how it would be good. I also made a salad with nice farm lettuce.
