Cape vacation

Processed with VSCOcam with c1 presetI had several requests to document our first Cape vacation meal, so here you go.

We’re trying hard to simplify this year, fewer dishes and less food. The idea is to be mindful of waste and prevent unnecessary extra work, we’re here to relax after all.

Since there were 22 of us, we fed the 7 kids early so as to make dinner slightly less totally insane.

Shane did an excellent job of commandeering a meal of grilled steak with chimmichuri sauce, grilled asparagus, miso corn salad, and quesadillas with (and without) beans.

There were lots of oohs and aahs and excellents when we finally tucked in. And there were hardly any leftovers!

Here’s another look at that corn salad, watch the comments for recipes, coming soon.


The answer is shakshuka

Processed with VSCOcam with c1 presetOn Sunday, while working on our weekly meal plan, I wondered aloud on facebook whether we should have pasta with corn on Monday, or shakshuka. Only my friend Rachel replied, and she did so after I’d already decided on shakshuka (which is what she thought I should make too).

So there you go.

It’s a dish I’ve wanted to try for years. Why didn’t I? It’s really, really good. My mom (who made it) says there are quicker recipes than the one I chose. But man it was good.

Rose complained a lot at first, but ultimately loved it. Shane didn’t fuss, even though he thinks eggs are not a “proper meal.”

Don’t, don’t, don’t forget the grilled bread!


Last week’s highlights: chicken in milk & pasta con asparagi

Processed with VSCOcam with c1 presetA couple of new recipes made their appearance last week. First was Jamie Oliver’s Chicken in Milk (recipe via Food52).

My mom had just finished making the chicken when I got home from work and said: “We should make Jamie Oliver all the time, I think he really gets it.”Processed with VSCOcam with c1 presetThe men were not so easily wooed, and felt the dish was a bit bland. I’m going to have to get a 3rd party opinion on this one, since I don’t eat chicken. Rose seemed to like the it just fine. And Sid who leans vegetarian, opted for peanut butter, straight up.

Processed with VSCOcam with c1 presetOn Wednesday we had Craig Claiborne’s Pasta con Asparagi (also via Food52). This one was well received all around.

It’s a funny-seeming combo of tomatoes, egg, asparagus and cheese, that comes out really nice, with a nice high ratio of veggies to pasta. It’s also really easy to make quickly if you have 20 minutes or so to do the prep earlier in the day or the night before.Processed with VSCOcam with c1 preset




Last weekend

We had a very, very quiet weekend at the Cape. There were only 7 of us, including the kids.

We celebrated the birthday of someone who shall remain nameless, with burgers, corn, beer, iceberg wedges, tater tots and cake (see previous post for cake recipe).

In an unexpected turn of events, we didn’t have anyone present who knew how to grill. This problem was quickly remedied with a phone call to Shane and a few stiff cocktails.

45 minutes later, everyone was lit enough for the grilled stuff to seem perfectly acceptable. Did I mention there were iceberg wedges?

The cake had been made earlier by me, and embellished by Rose with her inimitable flair. Happy Birthday you-know-who!



 I’m always up for making a chocolate mayonnaise cake. Recipe here, enjoy!

Pasta with asparagus, mushrooms, lemon & herbed ricotta

Processed with VSCOcam with a5 presetLast Sunday I was on the computer doing our family meal plan for the week, and my mom asked what I was up to. “I’m looking for a recipe for Thursday that’s not pasta.” I already had pasta on the menu for Monday, bread & cheese on Tuesday, and pizza scheduled for Wednesday.

And then I happened upon the recipe for Lemony Asparagus Pasta with Mushrooms and Herbed Ricotta at Food 52 which sounded awful good. I said screw it, and my mom helpfully pointed out that Italians eat pasta every day.

Done deal! I’ll make this again, with a bit more oil, and a lot more salt.