Day One of NYC schools being closed.

It’s pretty strange out there right now.  I am glad to have these kids home hanging out with me all day.  Today we woke up semi early but leisurely before my husband Mike had to leave for (what will be his last day for a while of) work.  We had eggs and toast for breakfast and the kids did some reading and light math work before deciding they wanted to have fresh sheets on their beds.  I went for a slow run in the cold while they cleaned up the kitchen and emptied the dishwasher with light complaints.  When I came back, they stripped the beds and ran the sheets and blankets down to the laundromat (by themselves) and washed/dried them and brought them back, while I went to the strangely quiet and nearly closed Gasworks (community pottery studio) so I could get a few pieces ready for the kiln, and then we all headed home for lunch.

LUNCH!  Today I re-worked this recipe ( NYT Bulgogi Sloppy Joes with Scallion Salsa-  highly recommend) that we had for dinner last night.  I cooked up some rice and served the Bulgogi meat over the rice with green onions for the kids. They loved it!  And now I have extra rice for a different meal.

After lunch we took the dog for a walk while the kids rode scooters.  Now they are making a stop-motion film on the iPad, and I’m here typing an update.  Some might see this as the honeymoon phase of the first day of break from school, but it’s been a pretty nice day so far.

DINNER– I made a Huge Salad with Homemade Croutons and Buttermilk Dressing!  Here’s what I did:

Croutons- cut off all crusts of several slices of nice (and maybe old) bread (Italian loaf, etc).  Then cut into cubes.  Plenty of olive oil into a skillet with a couple cloves of garlic crushed.  Swirl garlic in pan a minute or so and remove.  Dump bread cubes into garlic oil and add salt.  Toss over med-high heat until starting to crisp on edges, a few minutes.  Pour croutons onto a sheet pan and toss in oven around 300-350 for about 15 min or until mostly dried and crisp (a teeny bit soft is ok, even nice).  Let cool.

Dressing- equal parts mayo and buttermilk or yogurt.  Microplane (or finely mince) 1-2 garlic cloves.  Splash of lemon juice or apple cider vinegar, good amount of salt and a few turns of pepper.  If you have any fresh herbs around (dill, parsley, cilantro, chives are all nice), chop and throw those in too.  Mix well; if it’s too thick add a couple of tablespoons of water.  If it needs something it’s likely salt, or maybe acidity.

Add in as many super-thinly sliced veg as you have on hand- carrots, radish (ice water soaked on these two for maximum crispiness), cucumbers (I like the Persian or English ones best), maybe a rinsed can of beans, I had a couple leftover slices of bacon that I chopped up and threw in there.  Lastly I took a bag of frozen corn threw it into a very hot dry cast iron skillet to lightly blister it up as if it had been previously roasted corn fresh off the cob and threw that in too.  Add all of these over a large quantity of greens (for my family of four we used two bags of romaine hearts, but we eat a lot of salad, and this was all we were having for dinner.  One to two heads of iceberg is also great, or whatever salad-y greens you like.  Lots of easy prep but otherwise easy and tasty.

Good night.

 

 

 

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