Sweet Lies

10:38pm
I begin assembling a recipe for no-bake bars that claim to take 20 min. You're on.

10:52pm
I've finally finished crushing Chex cereal and measuring dry ingredients. There is no way this is going to take 20 min.

11:02pm
Marshmallows and butter are melted and ready to combine with the dry ingredients. 24 minutes and counting.

11:18pm
Currants have been added, the pan prepared, and the bars have been pressed into the pan. 20 minutes. I think not. I take this as a personal affront. My time is precious. If you're telling me it takes a certain amount of time to make your recipe, then assuming I've done my prep work and have the ingredients on hand, IT BETTER NOT TAKE ANY LONGER!

Time for bed.

By the way, this is what I made: Snack Bars
This is part of the service project effort that my kids, possibly others, were to participate in. More on that later.

Week 65--Roasty

Mon –  sloppy joes w/squash (Deceptively Delicious)
Tues – Beef brisket sandwich (Crock Pot)
Weds – Pita pockets w/tuna salad (Deceptively Delicious)
Thurs – pesto pasta* w/chicken fingers
Fri – Beef roast w/carrots and potatoes
Extras – chicken stew (O-paa!)
---
Feeling very uninspired this week for some reason. Left solo in the house, I'd probably eat cereal all week. Happy cooking.
 
* indicates a recipe that can ideally be made in 15 minutes or less

Juice Box Au Naturale

It didn't work. But they really REALLY hoped it would.

Service Project Snacks

I'm always interested in finding service opportunities my kids can understand and enjoy. Our church is building a Habitat for Humanity House next week, so I asked if we could help with food prep for the crew. They suggested we make snacks for the builders a couple of days--whatever we want to bring.

The project is next week, Thursday and Friday. We'll probably prepare the snacks on Wednesday, since they need to be delivered to the site Thursday and Friday by 8:30AM. The kids are interested in this topic and have asked questions like, "Why do the people need a home?" and "Who built our house?" It opens up some great conversations. They're excited and curious about the idea of making snacks for builders and I think it will help them to see the site when we deliver them.

If anyone would like to join our "team" making snacks for 15-20 builders next Wednesday, let me know! I haven't decided what to make yet, so ideas are welcome. Maybe snack mix. Maybe the kids can wash and cut grapes into quick-grab portions. Anything goes, as long as it's manageable for kids in some capacity.

Week 64—Pasta, Packs, and Pesto

Mon –  pesto pasta* w/grilled chicken
Tues – tacos
Weds – Best of Show Tomato Quiche (Taste of Home)
Thurs – grilled foil packs (sausage + garden veggies + onion)
Fri – Grandma Barb's Spaghetti
Extras – grill steaks and summer squash
---
I enjoyed making those foil packs on the grill so much last week that we're doing it again. We have a slightly different mix of veggies now, so that will offer some variety. We've already had the pesto pasta as I'm posting this a bit late, but it was so good. I'd never made it before. Easy, when you've got the pesto made up already. I told my husband he shouldn't take it for work lunches though, unless he wanted to be avoided. It is a garlic fest. Happy cooking.
 
* indicates a recipe that can ideally be made in 15 minutes or less

Friday Night Pesto Party

I had hoped to join my husband making pesto Friday night from our huge basil harvest, but instead he delivered a dish of pesto and crackers to my upstairs micro-office, hot off the food processor. Delish. It's now Saturday noon, and I can still taste the garlic. Fortunately my only meeting today is via telephone!

Fun with Foil Packs

I made these for dinner the other night, using a 14oz package of smoked chicken kielbasa, a couple of potatoes cut into wedges, carrots, peppers, onions, garlic powder, salt, pepper, and olive oil. Cooked on the grill (medium) for 30 minutes.

They were fun to make and I liked that everyone got their own pack to eat (the kids split one). I didn't even use a bowl, just chopped and dropped straight onto the foil. It made an easy weeknight meal, even if the format might be more familiar at the campground.

Week 63—Tomato, Tomahto

Mon – halibut tacos (Taste of Home)
Tues – goulash*
Weds – burgers with lots of fresh tomatoes
Thurs – Best of Show Tomato Quiche (Taste of Home)
Fri – IKEA!
Extras – pizza; omelettes

---
More of our tomatoes are ripening by the minute. This week is all about finding ways to use these things while they're at their best. I got a recipe from my sister for homemade spaghetti sauce. I'm a little dubious that I will actually get around to doing it, but we'll see how the week goes. I might have all these things eaten up with salt and pepper by the slice before they even reach a pot of boiling water. And I haven't been to IKEA for almost 2 weeks. Have to plan a night out there while the free-kids deal is still going on. Happy cooking.

Leafy Bag Closure

 I found these at Kitchen Window, although I'm sure other places have them. They are fun bag closures that really work well. They could even make a nice gift closure (e.g. bread/kitchen gadgets/kitchen towel/etc).

Garden Goodies

Tomatoes, zucchinis, basil, spinach and more are ready for picking from our backyard garden. Yum. I need to make some pesto as the basil is already flowering. Summer in full bloom!

Week 62—Repeats & Jerk Ribs

Mon – potato sausage foil pack (Taste of Home)
Tues – alfredo*
Weds – chicken stir-fry
Thurs – halibut tacos (Taste of Home)
Fri – pizza
Extras – IKEA!
---
Have had a lot of evening activities come up that have taken our dinner plans in other directions recently. Thus, there are a few items appearing for I think the 3rd week in a row. Made a giant crock-pot of jerk baby back pork ribs over the weekend when family was visiting. I love BBQ pork. Happy cooking.

--------

Sweet and Spicy Jerk Ribs  

(courtesy of Taste of Home)

--------

Ingredients

• 2 racks pork baby back ribs (about 4-1/2 pounds)
• 3 tablespoons olive oil
• 1/3 cup Caribbean jerk seasoning
• 3 cups honey barbecue sauce
• 3 tablespoons apricot preserves
• 2 tablespoons honey

Directions

• Cut ribs into serving-size pieces; brush with oil and rub with jerk seasoning. Place in a 5- or 6-qt. slow cooker. Combine the remaining ingredients; pour over ribs.
• Cover and cook on low for 6-8 hours or until meat is tender. Skim fat from sauce before serving. Yield: 5 servings.