A wonderfully domestic night

I stopped at the grocery store on the way home and got some fresh broccoli, lemons, potatoes and portobello mushrooms. As soon as I came home, I started making Alton Brown’s Chocolate Chip Muffins #7. Half the chocolate chips (by mass) were semi-sweet mini-chips, and half were huge honking Ghirardelli bittersweet chips. The cocoa, of course, was Penzeys natural-process.

While the muffins baked, I cut up a large bag of potatoes, about 4 liters when roughly cubed. I tossed these with olive oil, then mixed 1/4 cup Penzeys Greek seasoning, 1/4 cup water, 1/4 cup lemon juice, and 1/4 cup olive oil. I poured this Greek marinade and the potatoes into a two-gallon Ziploc bag and tossed it all together. It sat on the countertop absorbing yumminess as…

I then cut up two bunches of broccoli, about 2-3 pounds of it. I ran out of room in the steamer basket, so I ended up ignoring the bottom part of the stalks. The broccoli sat in the wire basket, suspended above a few cups of water in a large pot, as…

I used my new microplane grater to get the zest of two lemons, then I juiced the lemons. I measured out one tablespoon of cornstarch and set it aside while…

I sprayed a thick aluminum baking sheet with canola oil, then poured in a single layer of marinated potatoes, and popped the whole thing into a hot oven. (I found that 350F didn’t do much in half an hour, so I bumped it up to 425F for about another half-hour.)

When Jodi came home, I turned the broccoli-steaming water to high heat, put the cornstarch into a small pot, added the zest and juice of the two lemons, and whisked constantly for two or three minutes until it thickened. As an afterthought, I ground some peppercorns into the lemon sauce, then put it on the cold burner.

The mushrooms went on the electric grill at some point, and despite absolutely no preparation, came out pretty well. (I’ll marinate ’em next time.) Once the broccoli was done, I served it with the lemon-pepper sauce drizzled over it, aside the Greek oven potatoes and a limp mushroom cap.

That went over very well, although it took most of the evening to make.

And just now, I’ve started a double batch (2 cups bread flour, 2 cups whole wheat flour) of pizza dough, which is now doing its slow momentous rise in the refrigerator. It could be ready for tomorrow night, or it could wait until the weekend.

I still want to find sherry vinegar for Alton’s pantry-friendly tomato sauce, but I’ll use white wine vinegar if I must. And then there’s the question of fresh herbs… I guess I’ll be buying a basil plant or two to mercilessly mutilate into a chiffonade. Muhahahaha.

And I even managed to find time to take care of a load or two of laundry.

I was meant to be a housewife. I love this stuff. I love my wife and my mei-mei. This kicks ass.

…and now I’m gonna go get six hours of sleep.

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11 Comments

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11 responses to “A wonderfully domestic night

  1. tally_cat

    That IS food porn.
    Were you not in Tampa, I’d totally allow you to pretend to be my housewife.
    =)

  2. itwasstillhot

    Come on over any time. I could use a wife myself! Ever read my Myspace blog?
    -db

  3. sylvar

    That IS food porn.

    And you didn’t even see the lemon sauce. It definitely looked like it belonged on a porn set…

  4. sylvar

    Occasionally. But LiveJournal is my blog medium of choice, so unless MySpace offers full-content RSS feeds (and not just the first 500 characters, or whatever), I’m likely to miss some things out of sheer laziness.

  5. juniperpearls

    I want to come over for dinner.
    Every night.

    Penzeys…is that the online seller? I’ve heard about buying spices and such online for much cheaper…if that’s what you did, is it a much better deal?

  6. cardinalximinez

    Mmmmmmmmm…..

  7. sylvar

    It probably is a lot cheaper than buying spices in little jars at the supermarket, yes. It doesn’t look cheap when you see that a pound of Greek seasoning costs $12.40, but a pound of any spice is really quite a lot. I would say a pound is enough to season about 50 pounds of potatoes. And while dill weed is more expensive per pound ($9.99 for an 8-ounce bag), it’s also very light and fluffy and goes further per penny than any salt-based mix ever could. And it’s a brilliant green, unlike what you’ll find in most stores. I’d recommend buying it in small quantities so you’re always getting the freshest. I don’t think there’s anything I ordered that I don’t plan to use up completely within six months, except perhaps the dried orange peel granules (which will keep longer than that anyway).

    There’s a store in Jacksonville, if you ever get over that way. This was my first order from them,

  8. tealfroglette

    when u have faster than dialup access, will u check on the ‘steel vs’ aluminum’ cookware contributing to alzheimer’s please. I heard major info at UF and from deutsch docs fixing ex hub’s uncle knee joints, something about aluminum contributing to deterioration. Would like to know if there’s good research or mostly hooey on that.

  9. kittykatkatja

    There’s a Penzey’s a few blocks from my house, too!

  10. sylvar

    Oh! You LUCKY DUCK!!

  11. sylvar

    Sorry, I’m just not sure what to think about the aluminum debate, and I don’t think there’s been a whole lot of good studies done yet. I want to stay away from the topic, as I know it’ll just frustrate me.

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