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.
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.
The weirdest thing just happened at my house. In the kitchen. If you’ve been here a while, you know that No Thank You Boy (one’a my kids), has a long history with not enjoying my cooking. As I write this, I have a wok filled with Cashew Sweet and Sour Pork sitting behind me on my cooktop. I turned around a few minutes ago and totally busted NTYB eating huge forkfulls of the stuff right out of the wok. Not just little wimpy nibbles either. I mean, like, stuffing his face. As you can imagine, I nearly fell over in a state of complete and utter disbelief. So picky eaters out there, this one just might be for you. : )
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.
A question posed on Sendik’s Facebook page this morning was “My favorite spring-time food is _____.” As I write this there are 12 responses; seven out of 12 respondees filled in their blanks with asparagus. My answer was “anything with grill marks.” If you like to get your grill on, here’s a great recipe for dressed up grilled sirloin, asparagus on the side.
Last Thursday, I — along with the rest of the jiggly New Year’s resolutioners — found myself in the super-unfortunate and un-fun spot of waiting for cardio equipment at the gym. Those of us who took four (*ahem*) six weeks off from our workouts during the holiday season had at last come to our senses and turned up for our turn on the treadmill. If we thought we were going to be greeted with open arms by those hard bodied witches, I mean, dedicated souls, who had been attending their spin and cardio and yoga sessions all along and without fail throughout the month of December, we were sadly mistaken.
I have this friend and she’s a super adventurous cook. She uses recipes as jumping off points – sometimes she doesn’t even use a recipe – and everything she makes is fabulous. Her signature-no-recipe-salad-dressing, for example, is TO DIE FOR. Every time I try to nail her down on the ingredients she’s like, “oh, I don’t know, I never do the same thing twice, it’s a little of this, a little of that” real casual-like and la-di-da and it drives me CRAZY because I am sooooo not that kind of cook.
April and May are Wellness Months at Balistreri’s Sendiks, and I’ve been asked to participate by featuring healthful recipes throughout the duration. I’m tickled to play along! Who doesn’t want to eat healthfully? Tofu, granola, and veggie burgers all around! Walking lunges on your way to the fridge please… power squats while you unload the dryer and pick up after your punks, and don’t forget to contract your biceps as you lift that sparkling water to your lips!
I’m so excited for Opening Day at Miller Park, I can’t wait! What a blast it’s gonna be for all of you lucky ducks who get to go. I’ll be tuning in from home. And that’s okay, because honestly it really is enough for me just knowing that thousands of folks will be out there, having a total blast tailgating in the parking lots, partying with fellow baseball fans, inhaling the smoky smell of charcoal and enjoying tasty food and clinking beer cups in celebration of the return of the Boys of Summer.
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