Another cross country season is well under way, and it never ceases to amaze (and confuse) me that all three DamKids share the freakish desire to pound their feet into the pavement every day after school, and most Saturday mornings, too. With all the running and training they do, it really isn’t any small wonder that they become rabid carb’ivores for a nearly four-month period every fall. It’s also no great surprise that by 8:20 every night they’re all either incredibly crabby or nearly falling over in a comatose state. If you’ve got student athletes, you know what I’m talking about.
I think I’ve found my new favorite way to make tilapia, and oh my gosh – this is a great recipe. I don’t have that much else to say about it today except for that if you’re looking for a really, REALLY fast and easy preparation for fish, give this one a try. It’s a winner.
A conversation that my mom friends and I often seem to have is the one where we’re always shocked and incredulous over how much food teenage boys can shove in their faces. And how we aren’t convinced they actually even taste what they eat half the time. And how we all grocery shop multiple times during any given week yet somehow there’s NEVER ANY FOOD IN THE HOUSE. Combine the voracious hunger from fall sports practice with the midnight munchies that will soon (if they haven’t already) come from studying in to the wee hours, and the cabinet and fridge had better be stocked. No one wants to witness the Tazmanian Devil-child coming up empty after a late night kitchen raid … not me, anyway.
This no-cook sauce is is possibly the freshest tasting and most frugal recipe I’ve made all summer long. In this version, diced roma tomatoes marinate in their own juices along with good olive oil, fresh garlic, Italian parsley, and a bit of jalapeno for just a little punch. Toss it with a pound of cooked pasta, top it with a little good Parmesan, and serve some warm bread alongside. Yum. Dinner is served!
The Pickle and I were driving over to the high school this morning for her 8:00 cross country practice, and we had Kramp & Adler on the radio. They were discussing all the different ways for Milwaukee locals to stay cool in the heat this week and they were taking calls from anyone with constructive suggestions. So this guy out in Oconomowoc called in and offered some really helpful advice: he said everyone should stop in to Lorleberg Hardware on highway 16 and pick up an anti-chafing product they have there that can help you avoid …. uhm, uncomfortable situations in the heat. Because this is a food blog I’m not even going to tell you what the product was called, but given my immaturity and all I thought it was quite funny. The Pickle however is 14 and she embarrasses quite easily and thought that anyone talking about this sort of thing on the radio must be flat out of their minds and she asked me to please change the station, stat.
I’m constantly on the lookout for great grilling ideas. Easy ones. I don’t get in to the whole “let’s soak mesquite chips then build a dual cooking hi temp / low temp charcoal fire and smoke a twenty pound brisket for five hours” scene. When it comes to that type of grilling, I fully admit that I’m fighting outside my weight class. You’ve probably noticed by now I’m pretty much all about simple, uncomplicated, family-friendly, fly-by-the-seat-of-my-pants recipes, and when it comes to grilling, I don’t really make any exceptions. Some would call me stubborn annnnnnnd …. I would have to agree.
Lettuce wraps are one of those rare dinners that actually pleases whole DamFam. They’re fun to eat, a little messy, and healthy all at the same time. I have two different kid-tested, mother-approved versions for you today; one has been buried in the blog archive for quite a while, and the other is a recipe I simply cannot even believe I’ve never shared here before, especially since it’s high on the list of The DamFam Top Ten. Either one you choose to make would be perfect for a busy weeknight.
I’ll just say this from the get go: today’s recipe is definitely for the kids. It got four out of five thumbs up from the DamFam last evening. Would you believe the one dissenter was the Husband? Yeah … and he normally likes everything. I gave my approval because all three punks (including No Thank You Boy) liked it and said they’d eat it again. So, it was deemed blog-worthy.
As you can tell from the sale ad and Fan Mail, Balistreri Sendik’s stores are unveiling their new line of Black Angus beef today. As we all know by now, the Balistreri family has some pretty high ideals when it comes to what they’ll sell in their stores. They shoot for the stars. They’re always looking for the best. And so it would stand to reason that offering their customers this amazing brand of beef is really no different than business as usual.
You’ll never believe what’s on sale this week. I’ll just tell you, because Sendik’s carries a lot of ingredients and asking you to guess the item I’m talking about could keep us here a good long time, and I know you have better things to do with your day than to sit here and play the grocery version of Twenty Questions with me right now. The answer is … ramen noodles. Ramen! As if they weren’t already ridiculously cheap to begin with, ramen have gone even lower. Ten silly cents a pack. Is that bananas or what?
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