Cookin'

Woke up at 6, helped B put the house back together, as she had friend's with kids over for dinner last night and they ran wild (in a good way.) Got Edie to school, and when I got home at 8:45, it was non-stop cooking and Mil-ing until around 2, where it was quick cleaning then out of the door to pick up Edie. Upon reflection, I'm surprised how much I got done -pats self on back-, I just hate being late, or just on time, for that matter.

TODAY'S COOKING
Hosting a bridal shower for E tomorrow, no one I'm gonna serve trucked in food or sumtin'. On top of the mini cheese cakes I made earlier in the week, there is also...


Crudite & Baba Ganoush: Made a bunch of veg into sticks, made a simple baba with an eggplant. A sop to vegans, I suppose.

Shrimp Summer Rolls: Made these for Edie's first birthday a few years ago. Still had the rice skins and rice noodles in the cupboard. Boiled some shrimp, shocked it, wrapped it up with some red pepper, carrot, cucumber, green leaf lettuce and mint. Made a peanut dipping sauce with peanut butter, brown sugar, rice wine, miso, soy sauce and fresh ginger.

Chicken Liver Deviled Eggs: Hard boiled a dozen eggs. Cooked off a half pound of chicken livers, then caramelized onions in the rendered fat, deglazed with white wine, finished with cream and lemon juice. Blended the sauce, onion and liver with the yellows. Will pipe the mix into the whites before service tomorrow.

Lamb Slider (prep): Ground a half pound of fat back with a pound of lamb. Mixed with fresh garlic, salt, pepper. Made a simple tziki sauce with the good yogurt, fresh garlic, minced cucumber, olive oil, salt and lemon juice. Will fry off the meat patties right before people are here, put on an open faced brioche base, top with a dollop of sauce.

Fried Cocktail Knishes (prep): Made a single batch of dough, boiled up 5 lbs of potatoes, came out with about 30 pieces, though if I was more efficient about it, probably could of pushed 40 out of the batch. Will deep fry them tomorrow as people show up

AM SNACK: 6:30am, iced green tea


BREAKFAST: 7:45am, toasted onion bagel with cream cheese, 1 bowl, hunger 4/5


AM NIBBLE: 11am, summer roll


AM SNACK: 11:30am, 7oz ginger ale


LUNCH: 1pm, momma salad, 1 bowl, hunger 4/5


PM SNACK: 2pm, wedge of cheesecake, .25 bowl, hunger 4/5
Needed the space in the fridge, he he.

PM SNACK: 4:30pm, watermelon, .5 bowl, hunger 4/5
Oddly enough, Edie asked to go to the supermarket and get watermelon after class, totally unprovoked. I doubt she remembers gorging on watermelon last summer, that was 1/3 of her life ago. Watermelon itself was kinda phneh, to early in the season.

DINNER: 6:15pm, whole wheat pasta with homemade sauce and school made meatballs, roasted brussel sprouts, 1.25 bowl, hunger 4/5


EVENING SNACK: 9pm, 3.5 oz of ginger ale