Saturday, December 29, 2007

Alaska, Oy Vey! Oy Vey!

Well, I had to say something in response to my daughter so far from home.

Last night we had baked chicken for dinner. I like baked chicken, it's a procedure that my mother stole from a friend of hers and it's pretty easy. All you do is roll the pieces in flour, dip in beaten eggs, milk and buttermilk and then roll in bread crumbs (oh, wait I forgot the step when you go to the pantry and slap yourself on the forehead and say "Oh shit!" because there are no bread crumbs) seasoned with basil, oregano and parsley. Then you bake at 350 until it's done. About a half an hour or two glasses of wine later. I heated up the last of the kasha and steamed some broccoli and tossed a salad.

My version is not quite as good as Nancy's fried chicken but it is crunchy on the outside and moist on the inside.


Kasha, man do I love kasha. Technically it is usually called bulgur but it is something that Aunt Ruth (alev shalom) used to make, or maybe Alice the maid made it, and I always loved it. I think that this is where I first had the dish where it is mixed with bow tie noodles that I have mentioned many weeks ago. Two carbohydrates in one dish? You betcha tiger!

The other good thing about it is that it is pretty idiot proof. I add onions, celery and garlic to my kasha. Usually I add mushrooms but we had a guest that does not eat mushrooms so I left them out. If any of you in the "lower 48" are reading this remember to send us a box and many thanks to Cousin Martha for sending this box.


I am glad that my daughter is carrying on the family tradition of checking wine lists while on the road. Way to go Bird! I will make sure the folks at Vineyard Brands sit up and take notice.


Nancy is correct that I am not as wildly enthusiastic about squash as she is but I did like the soup she made the other night. A hot bowl of soup in this weather is always welcome. I rarely make soup any more. After having made roughly 10-15 gallons every other day for eight years cured me of that. Occasionally I will make Minestrone because it's another excuse to eat pasta and if I clean out the freezer and find little scraps of fish I will make Chowder. Henry likes chowder and once a year I can stand.


Nancy is also correct that I tend to be a bit of a curmudgeon about Christmas and I am sorry. The Prime Rib "incident" that she is referring to happened about eight years ago. I cooked a Prime Rib up at Nancy's mom's house in Haines for Christmas. It was perfectly cooked when I took it out of the over but due to some combination of fatigue and wine my carving job was a joke. It looked like I had gone at it with a screwdriver. I still don't know how it happened but I learned my lesson and it has not happened since.

I also like having leftover Prime Rib bones for lunch the day after Christmas.


I am glad to see a contribution on the blog from our friends Candy and Dick. Candy, we note, did not laugh when I asked her for help on a Christmas present for Nancy that I did get organized to execute. She could have laughed because she made the Christmas gift that Nancy gave me, although I think that secretly Nancy wanted it also. It is a hand made Adarondack bench that has a painted salmon as a back rest. It's way cool.

So what did you make with all of those lemons and lime?

1 comment:

Hunter said...

Ah, yes, kashi. We use it quite frequently ourselves. So much so that Debi ordered a case a few months ago. So we are sitting pretty in the kashi department if anyone would like to work out some
Made a roast beast hash with the last of the prime rib tonight. Small diced potatoes, onion, garlic and beef. Doesn't get much better. Washed down with Gluwein. M-m-m.