FRIDAY FISH: Sole Arrabbiata with Vegetables

Eight years ago, I blogged a dish I perhaps inadvisedly named, “Saving Your Sole in a Fish Bowl.” I guess I couldn’t help myself. Recently, looking over some of my earlier fish and seafood recipes, it was obvious this recipe –while tasty and a little different –needed updating. Not only did the recipe itself scream for a fresh edit, the photographs were sad. So sad. They didn’t even look like the delicious meal I had made and, well, they were pretty embarrassing. If I were going to use this for the last FRIDAY FISH of the year (Good Friday), I’d better get to work. More about Good Friday?

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Cauliflower-Ginger Soup

I definitely got my love of soup from my dad, an inveterate soup maker, who would have turned 111 this past weekend were he still fishing on earth instead of on that perfect heavenly lake chock full of bass:

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above:  my proud dad in the same fishing outfit he wore for all the years I can remember

Soup is probably my most loved food if you haven’t yet figured that out. Right after pizza. Well, perhaps this is a difficult thing to discern. I could eat soup every day and sometimes do. While I lust after pizza–any kind except pineapple–I don’t think I could eat it every day.

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Sheet Pan Dinner: Shrimp and Vegetable “Stir Fry”

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It’s a snow day. I don’t currently have a paying job–this isn’t to say I don’t work– but I’m still thrilled to think I needn’t go anywhere and perhaps could be excused from accomplishing anything. Too many years of kids in the house or teaching makes me stand up and cheer when the school closings begin.  Usually I spend the day in the kitchen with a big pot of soup bubbling away –and I’m about to do that after I’m done with the blog– but today a little perking dream took life.

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The neighborhood girls out for a stroll out front…

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Cauliflower Casserole with Gruyère Cheese–Make and Freeze (Right After You Donate to Your Local Food Pantry!)

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Food bloggers, too, are in recovery-from-election mode. Skip down to recipe if need be.

In our difficult, name-calling, post-election country, our American world appears divided–though not shattered–by fear, unhappiness, anger,  and misunderstanding. (The entire world is divided not just by politics, but between those who have food and homes and those who don’t.) As we move toward our usually happy day of Thanksgiving, we feel left and right, liberal and conservative, blue and red, educated and unscholarly, open and closed, Fox and MSNBC, Rush Limbaugh and NPR…  I don’t feel as if we are split as much by religion (though some might not agree) if only because I drank the “justice for all and freedom of religion” kool-aid and do not want to believe any government of mine would pit one religion against another.  The issue of race is, it seems, more complicated.  A mix of cultures and religions is who we’ve always been and always will be, though; it’s the beauty and at times the ugliness of the United States.  Right now it’s ugly. The train left the station long ago about this being a Christian country. And, truthfully, while Dave and I remain firmly entrenched, working and worshiping within a progressive protestant Christian community, the majority of people we know don’t even worship. Anywhere.  (Though worshipers are still largely and sadly divided by race.) The believing who go to mosque, synagogue, or church regularly are, more and more, the faithful fewer–perhaps under 25% of our population. How could religion be key here? Hmm. When I hear, “The evangelicals are back in power,” I can’t help but wonder.  Continue reading

Steak and Vegetable Kebabs with Rice Pilaf

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Truth in blogging: I took these with my iPhone in horrible weather.

When I was a young, newly-married cook, my mother-in-law Lorna often made kebabs for a treat or company dinner.    IMG_6111

Her ’70s old school style was to take pot roast — yes, pot roast — cut it up and marinate it for a day or so– before grilling the pieces along with whatever vegetables hit her fancy.  I seem to recall canned small potatoes. I’ll admit I liked this meal just fine. I couldn’t believe it was pot roast and neither could anyone else.  It was just like steak. Well, nearly.

(June, 2017 addition:  my MIL tells me the marinating was just overnight–not days and days!) Continue reading

Late Summer Vegetable Tortellini Salad with Basil Vinaigrette

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As summer wanes –– it was 50 degrees F this morning when I got up — the vegetables come in huge, lovely fragrant warm piles and a fresh, toothsome pasta salad feels perfect for supper in the lingering heat. No muss, no fuss, with fresh pasta that cooks in just two minutes; dinner is on the table faster than you can make the basil vinaigrette (thanks to David Lebovitz–scroll down for more) that simply makes this meal. Continue reading