This week, we’re working hard.
All the work. All the time.
Work, work, work.
(We are lucky to work.)
This week, we are only 2 days in and have eaten none of the foods on the meal plan.
That’s how life, it continues.
There will be no ballet,
but there will be partnerships inked,
a newly repaired piano,
a side project bonanza and new
house plants to water.
There will be no bocce,
but there will be tap class,
a preschool Thanksgiving potluck,
a work Thanksgiving potluck and a
dog to walk.
Let all the sprained ankles
in the whole world
knit themselves together
due to my summoning.
My children screamed for an entire weekend.
I have been listening to small people scream for days.
I don’t know who I am anymore.
Also: this week’s meal plan is one day in and it looks like we’re eating different foods all week.
Any tips for calm parenting are appreciated.
Because I’ve put myself in 6 timeouts this weekend and I don’t think they helped.
This recipe, from Ann Hodgeman’s Beat That cookbook, wins raves and recipe requests from all over the land.
The cucumber slices and water crackers didn’t make anyone’s fingers greasy, and the shrimp dip topping was light, whippy and exactly the most non-offensivest of fishy that you want in a dip. We make this dip in two parts, The first, the shrimping. The second, the blending and the third, the melding. The melding is my favorite part, because I have to do nothing.
This recipe only serves to reinforce my belief that a food processor makes nearly any food better. I think it has something to do with hoisting it out of its storage space and back and forth again.
First Day Ingredients
2 cups water
1 cup dry white wine (I use Sutter Home Sauvignon Blanc)
2 lemons, sliced
3 large garlic cloves, chopped
1 tablespoon black peppercorns
1 tablespoon yellow mustard seeds
1 1/2 poun raw medium shrimp, unpeeled
Second Day Ingredients
1 package (8 ounces) cream cheese
3 anchovy fillets, rinsed
1/2 stick (1/4 cup) butter, room temperature
1 tablespoon lemon juice
1 tablespoon Dijon mustard
2 small scallions, minced (including a good 3 inches of green)
Salt and ground pepper to taste
Water crackers and cucumber slices for serving
First Day Directions
Mix the water, wine, lemon slices, chopped garlic cloves, peppercorns and mustard seeds (basically, everything except the shrimp) in a medium saucepan over high heat. Bring the mix to a boil and let it boil for 10 minutes. Reduce the heat to low — and add the shrimp (still in their shells). Simmer for 3 minutes. Turn off the heat and let the shrimp cool in the liquid for about 20 minutes. Put the whole mixture in the fridge overnight.
Second Day Directions
Drain and peel the shrimp. Take out that food processor, and add the cream cheese, anchovies, butter, lemon juice and Dijon mustard. Process the mix utnil smooth. Drop in the peeled shrimp and pulse to chop it finely, you want some shrimpy texture in that dip.
Transfer the mixture to a large bowl, stir in the scallions and season with salt and pepper. Cover the bowl tightly with plastic wrap and chill it overnight.
Third Day Directions
Let the shrimp sit for an hour at room temperature before serving it with water crackers and those thinly sliced cucumbers.