Thankschicken

So, on Friday, Joel and I celebrated our Thanksgiving, ThanksFriday, Thankschicken. As noted earlier, I was determined to make this year’s dinner a good one, and as close to how we do it back in the States, and we succeeded – grandly! I had the planning under control – menu set and recipes bookmarked on Tuesday; shopping done on Wednesday; pie made on Thursday; on Friday, chicken cooked first, then potatoes when there’s 40 mins left, casserole and pumpkin when there’s 20 mins left. But when I got home on Friday I was hit with a wave of cramps and a PMS cloud (hooray) and everything felt out of control and I honestly felt like throwing in the towel and getting Pizza Hut. Thankfully Joel stepped in got the ball moving.

There was an overestimated guess of oven space which resulted in menu items being scrapped (so long, hasselback potatoes and take n bake bread); OMG CHICKEN WILL BE DONE IN 20 MINUTES AND I HAVEN’T MADE THE SIDES panic; panic when the chicken took an hour and a half longer than planned; a bit too much wine and a bit too much panic led to over-salting my famous green bean casserole and accidentally swapping the cheese and onion layer; a destroyed kitchen; feeling a food and wine coma so hard it felt like death was near. It definitely felt like Thanksgiving. The only things missing were a huge family fight and that one relative who gets drunk and says awkward things before he passes out in front of the football game.

And here’s what it looked like!

Thursday night pie prepping: I was going to make crust from scratch, but I decided to tone down the ambition and just use frozen. My grocery store doesn’t carry pre-made shells, but they do carry “short cut” pastry, which is square. So I just used two shells and melded them together in the corners. I didn’t get that fancy lattice look, but I had crust, so that counts. And Joel suggested we use the leftover crust and pie filling to make pumpkin pie rolls, which was basically the best idea Joel’s ever had.

I did have to run to the store at 9 PM in my pajamas and flip flops to grab eggs… sometimes planning doesn’t go exactly as planned. And sometimes the Woolies employees will look at you like you’re homeless.

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working the crust, basically am Julia Child
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Have you ever wanted to swim in something and just eat your way out?
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Pumpkin Pie rolls: Joel gets the gold star for Thanksgiving
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knife came out clean on the first try – a first

First up on Friday: lemon herb roasted chicken. I’d never roasted a chicken before, so I was incredibly nervous about getting it right, as there’s nothing worse than dry chicken. So I was messaging my parents all morning for tips, when Joel mentioned that he’d basically roasted hundreds of chickens in his time, and is a roast master. So I let him take the chicken helm. #problemsolved

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chicken bum plugs
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It’s kinda pretty, if you don’t think of it as shit stuffed inside a dead bird
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seasoning treatment
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Then we went Paula Deen on that beast #butterbath
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We thanked the chicken and honored it for being our dinner as we massaged the butter into it – anything to prevent it from drying out
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I mostly love this image because I look like a GIANT WO-MAN in a dwarf’s kitchen
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At this point I had to shove the roasting pan in – as I forgot that our roasting pan is just a wee bit bigger than our oven

We set the oven for 90 minutes and went on to other prep! Including whipped cream – last time I tried to make it here, I used thickened cream and icing sugar and whisked it for 15 minutes with nothing happening – except me eating the mixture with a spoon.

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Make sure the extra thickened cream is ice cold, add icing sugar and beat with mixer. #yayaya

 

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Then it was time to drink wine and have some hang times!

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Cheers!

When the timer for the chicken went off, we jumped up to hurriedly get the sides items made. And of course, in the time it took to get them made, put in the oven, and baked, the chicken still wasn’t done. OF COURSE NOT. And that’s when I learned a valuable lesson: roast chicken recipes tell you to tie the legs together not because it looks cool, but because it makes the chicken cook faster.

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I’m used to making double or triple batches of GB casserole – not 1/2. It was scary. And much too salty.
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Frying up the macademia nuts before throwing them in with the pumpkin to roast
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Prepping the pumpkin – more #butterbath

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When the chicken was done – almost 3 hours after we put it in – the onions at the base were incinerated, every inch of our apartment smelled of delicious roast chicken, and it was almost 10 PM (no, I didn’t want to have dinner on Saturday when we had more time to cook. I wanted it to be as close to the actual holiday as possible… even if it meant eating super late. haha)

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Master Chicken Carver – also, incinerated onions.
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Effing delicious, basically

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We ate so much between the time I got home and the time we finished dinner that there was no room for pie – something I didn’t think was actually possible.

This morning, I woke up at 4 feeling like I drank the Dead Sea, a blistering red wine headache, and the smell of roast chicken STILL hanging in every room, now making me queasy. It took a fair bit of time to clean up the kitchen (no way in hellll that it was getting done last night), but then it was time for tea and the best part of Thanksgiving: Pie for breakfast.

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Breakfast of champions

and later, the second best part of Thanksgiving: leftovers for days.

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I always spent my Thanksgivings outside of the kitchen, wine glass in hand, hanging around with relatives and snacking. So I’ve always loved it and I never understood why people hate it and get so stressed out – but now I know. If you’re in charge of the cooking, it’s pretty stressful, as I had a couple of moments when I thought “fuck, it’s all ruined” and I had Joel helping me and it was just the two of us so there was no (obvious, company oriented) pressure. I imagine it’s easier if you have two ovens and a dishwasher, but yeah. I have a new found respect for people who host. And I kinda  want to go back in time and help my mom more in the kitchen on the big day.

Maybe next year we’ll just have tacos.

I remain thankful for my supportive and loving family and friends, my new job, the roof over our heads, wi-fi, modern science, tooth brushes, the fact that I have yet to be slaughtered or kidnapped, and Joel, my biggest cheer leader and roast chicken master. I have more blessings than I can count (one being my parents sent me two boxes full of Thanksgiving food prep and two being Joel picked up both boxes from the post office).

I hope everyone had a fabulous Thanksgiving! And that everyone survived Black Friday (and didn’t steal anything out of the hands of children)

Chicken-Avo-Hell-Yeah

In my opinion, anything served on grilled bread is already A+. That goes double for sandwiches. And we’re big sandwich fans around here. Especially those of the open face* variety.

Lately, I’ve been seeing ads for open faced ciabatta sandwiches, which has made me be all “Yes. Yes please, chicken and bacon and avocado open face sandwich.” It’s a simple idea with simple ingredients, and sure, it’s an idea that’s well visited, but that doesn’t mean it’s not truly fantastic. So I scraped change together, collected the ingredients, and went for it. And it turned out to be one of the best sandwich meals I’ve made, so it gets a blog.

And you should definitely try it sometime:

Chicken-Avo-Hell-Yeah
Makes 4 open face sandwich slices

What you’ll need:

– 2 chicken breasts, cut into strips (I used pre-cut strips, because I’m lazy)
– 1 package bacon or pancetta, diced (I used pancetta because it’s tastier, fancier bacon, and crisps better than Australian bacon. Also, it was on sale and cheaper than bacon.)
– 1 small-medium tomato, or 3 cherry tomatoes (which is what I used, because I had them at home and didn’t want to buy more)
– 1 large avocado
– 1 lemon
– 1 large ciabatta loaf, or 4 small ciabatta rolls (I went with Turkish sea salt flat bread, because they ran out of ciabatta bread at the bakery and I was on a time crunch)
– olive oil and butter
-salt, pepper, paprika

Step 1: Heat a glug of olive oil in a pan (if using pancetta, not if you’re using bacon) in a large skillet on medium-high heat. Bacon will produce it’s own glorious grease if you’re in the States and are eating American style bacon. I miss bacon grease.

Step 2: toss in the pancetta/bacon, and fry until crispy. Crispy is important here. Like, really important. You don’t want to throw off the Texture Continuum. Once it’s reached the appropriate crispiness, transfer the meat to a bowl, but leave the drippings in the pan. You’ll thank me in the next step.

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whoops, blurry! Camera can’t handle that crispy pancetta action.

Step 3: add another glug of olive oil to the pan and cook the chicken strips. Unless you’re cooking the chicken in bacon grease. I cooked mine in the pancetta drippings. mmmm.

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I’ve found that the best way to cook chicken is to cook it all the way through. Take it from me, but it’s awkward when you give someone salmonella poisoning. Also, be generous with the olive oil, salt, and pepper. Unless you like dried card board that kinda tastes like chicken.

4. Remove from pan and dice/cube/rip the strips until they’re size that’s comparable to your mouth. No choking, please.
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5. Suddenly remember you have to smash up the avocado. Dice the tomatoes first.
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It’s hard to dice cherry tomatoes. But they’re tiny and cute, so that makes up for it. Don’t worry, you too can use a steak knife to cut your tomatoes. This is a safe place, no judgement.

6. slice and de-shell avocado. Almost take your finger off removing the seed with that cool knife trick Leigh taught you.

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7. Mash the avocado with tomato, a squeeze of lemon juice, salt, pepper, olive oil, and a bit of paprika. At this point, you might remember to add onion and jalapeno, but then that would be guacamole and you suck at making guacamole.

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8. Slice the bread, butter the shit out of it, and toss it under the grill, or face down on a hot skillet. You can also toast it, but do it on a low setting so the bread doesn’t get extra hard. I’d recommend grilling it in the bacon/pancetta drippings, but the chicken hogged all that up. Good for the chicken, sad for the bread. But, the bread gets butter. And butter is Godly.
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9. Slather the bread with a healthy dose of avocado mash, calling it avo-mash to make yourself feel really hip.

10. Next, layer the chicken.

11. Then, pancetta/bacon.

12. DO NOT ADD CHICKEN SECOND. Pancetta/bacon always gets top billing. Just ask their manager.

13. Top off with a squeeze of lemon.

14. Enjoy the shit out of it.

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Yum town, population: you.

Enjoy!

*”open face” is such a gross term. I mean, really.

Spam?

I’m not sure how it started–maybe on a Christmas eve when my mom didn’t have time to shop for stocking stuffers and just grabbed things at random from the kitchen–but now it’s a tradition that the Turner Christmas stocking includes: duct tape, packets of brown gravy, a can of Easy Cheese, and a can of Spam. It’s essentially everything you would need to survive if the world ended, as duct tape fixes everything, and these food items never seem to expire. The gravy packets always ended up back in the kitchen, along with the Easy Cheese, but we never touched the Spam.

Spam has always been a joke food in my family. There’s something about canned meat that seems unholy and weird–last ditch food in a post-nuclear wasteland. I’ve always loved Spam as a novelty, the branding that never changed, the creepiness of canned mystery meat, the unapologetic honesty of its advertising: cheap meat, meat like flavor.

spam_spread_ad_19751Also, we’re all Monty Python fans, so there’s that.

So when Joel opened his stocking this year and held out the ubiquitous meat like product, I figured we’d just pop it on the window sill and use it for decoration, as I have before. But then we had a better idea: why don’t we try cooking with it?

I couldn’t remember the last time I’d tried Spam, and neither could Joel. I was pretty sure it’d taste like all mystery meat — vaguely like chicken-beef and with the texture of ham. Like a canned hot dog. Or it would just poison us, as I imagine all canned meat will do. Meat just isn’t supposed to sit on the counter. But, I remembered my Quest To Try All The Trashy Foods, and I agreed to try it. For science.

We scanned through recipes, and most of them sounded pretty good. Except for the Spam Musubi–even if our friend Barry is a fan. One recipe even claimed that Spam, once diced and fried, tastes a lot like bacon. And that Spam and Pineapple pizza is a delicacy in Hawaii. It came down to a recipe for Spam Fried Rice, and Spam Pineapple Pizza, but the pizza won over because we had a frozen pizza crust that needed to be eaten. /priorities

So we set out to make Fried Spam and Pineapple Pizza. what happens next will startle you.

onion choppin'
onion choppin’
Spam slicin'
Spam slicin’
Spam and onion fryin'
Spam and onion fryin’
mmmm
mmmm
Pile it on a crust that's spread with tomato paste
Pile it on a crust that’s spread with tomato paste
Add the pineapple. I loathe pineapple, so watching this made me gag.
Add the pineapple. I loathe pineapple, so watching this made me gag.
Top with BBQ sauce
Top with BBQ sauce
And green pepper
And green pepper
GRATE DAT CHEESE.
GRATE DAT CHEESE. Pro-tip: cheese is always better if you grate it yourself.
Top with spinach so you think you're eating healthy
Top with spinach so you think you’re eating healthy
and add more BBQ sauce to remind yourself you're not eating healthy
and add more BBQ sauce to remind yourself you’re not eating healthy
add cheese
add cheese
AND MORE CHEESE
ADD MORE CHEESE
be careful when you're putting it into the oven. Or the crust might snap and you might loose 1/4 of your pizza...
be careful when you’re putting it into the oven. Or the crust might fold and you might loose 1/4 of your pizza.
Viola!
Viola!
Joel added some props for effect.
Joel added some props for effect.

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aw ysssss
aw ysssss

The result: surprisingly delicious. I’m especially floored, considering this is a food whose two main ingredients are canned meat and pineapple i.e. the top two on my List of Shit I Won’t Eat, and all I’ve been able to think about this morning is putting the remaining slice in the oven and mowing it down. Even with the pineapple. The Spam was soft, but it had a buttery, bacon-y taste that defied all my expectations. And the pineapple and BBQ sauce set it off perfectly. Our crust was a little soft, but it didn’t matter. I could also see this as a wrap or a pita style sandwich.

I am a Spam convert. I feel so dirty.

My trash palate has won again. +10 would eat again.

Fried Spam and Pineapple Pizza

1/2 can tomato paste
1 pizza crust
1 brown onion, diced
1 can Spam, diced
1 can diced pineapple (more or less, your discretion)
1/3 cup green pepper
2 large hand fulls of spinach leaves
2 cups mozzarella cheese (we used a mozz/cheddar blend)BBQ sauce
Tony Chachere’s Cajun seasoning (optional, but we use this on everything)
Olive oil

1. Pre-heat oven to 220*C/350*F
2. Spread a smidger of olive oil and as much tomato sauce as you need on the pizza crust
3. Dice onion and Spam
4. Brown onion over medium heat with olive oil, add Spam. Fry Spam with onion until the edges brown.
5. Add Spam and onions to pizza crust
6. Add Pineapple
7. Add BBQ sauce and a slight scattering of cheese
8. Add green pepper
9. Add seasoning
10. Add spinach
11. Add BBQ sauce
12. Add more seasoning
13. Add cheese
14. Bake in oven until cheese bubbles
15. ENJOY

Novice Kitchen: We have become… Banananimal

photoOver the weekend, I had an incredible craving for banana cream pudding. It’s possibly the best pudding ever in the world, especially when it’s homemade. What’s better than banana pudding tossed with ‘Nilla wafers and sliced banana, and topped with whipped cream? Hardly anything? That’s right.

This craving was troublesome, since pudding as I know it here is something completely different: it’s a cake.

a Christmas plum pudding. Note the not-pudding like texture. of the pudding. (source)

So, no aisles full of instant pudding boxes in the grocery store. Strike out. Resume desert-induced depression.

What in the name of Bill Cosby do I do?

But then, Cosby-devined intervention came through: “I could make some. Like home made banana pudding.” Granted, the closest I’ve ever come to home-made banana pudding is throwing 2 cups of milk into a bowl with Banana flavored Jell-o pudding, letting it chill, slicing bananas, dousing it with Reddi-Whip, and eating the entire bowl. I started looking up recipes for ‘from-scratch’ banana pudding, but they were super Southern and filled with scary terms like “corn starch” and “double boiling” and “separated egg whites.” To complicate matters further, I couldn’t find ‘Nilla wafers, or even plain vanilla cookies in our store. Double farts.

I decided not to let it get me down, though. The two cookbooks I have with me from the states didn’t have a recipe I could use, but the internet is dark and full of terrors a lovely treasure box of food noms. And lo and behold, I came across The Baker Chick’s recipe for Homemade Banana Pudding. It looked easy enough to follow, and I was pretty sure I could find all the ingredients, or their Australian equivalent. I wasn’t excited about the 10 minutes of constant whisking, but it sounded easier than double boiling (which I’ve only tried once and it ended terribly). I’ll admit, at first I read the recipe because I liked the look of her site, but, I was sold on how her banana pudding looked closest to mid-west Banana pudding I’m used to eating (did you know that Southern people eat it hot, right off the stove? ew.)

So, yesterday, on a cold, cloudy day, I got to makin’ puddin’.

All you need. I substituted short bread biscuits for my longingly absent 'Nilla wafers.
All you need. I substituted short bread biscuits for my longingly absent ‘Nilla wafers.
Cue me standing in the grocery aisle Googling "what other names does corn starch have?" "is icing sugar the same as powdered sugar?" living abroad, bitches.
Cue me standing in the grocery aisle Googling “what other names does corn starch have?” “is icing sugar the same as powdered sugar?” #livingabroad, bitches.
Um, I also haven't figured out the metric to imperial conversions. When an American recipe calls for 3 tablespoons of butter, and Australian butter is served in 50g units, how many grams do you need? Answer, 3 and a guess. Maybe. I hate math.
Um, I also haven’t figured out the metric to imperial conversions. When an American recipe calls for 3 tablespoons of butter, and Australian butter is served in 50g units, how many grams do you need? Answer, 3 and a guess. Maybe. I hate math.
So, mix all the solids and the milk and the vanilla and the egg yolks and the egg together and put over medium heat. Yum?
So, mix all the solids and the milk and the vanilla and the egg yolks and the egg together and put over medium heat. Yum?
And whisk. Forever.
And whisk. Forever.
You'll whisk better if you wear your most unflattering clothing and stare at the heating pudding with an expression of pained regret. Also, fun aprons make everything better. This one belonged to my great grandmother and could be equally at home on Madmen.
You’ll whisk better if you wear your most unflattering clothing and stare at the pudding with an expression of pained regret. Also, fun aprons make everything better. This one belonged to my great grandmother and could be equally at home on Madmen’s Megan Draper. Except Megan Draper couldn’t pull off this sexy ensemble.
"Hey! I love carpal tunnel!"
“Hey! I love carpal tunnel!”
14 minutes in, the pudding still wasn't thickening, so I let Joel have a turn. /strategy
14 minutes in, the pudding still wasn’t thickening, so I let Joel have a turn. /strategy
He must have had a magic touch, because it thickened immediately after he stopped whisking.
He must have had a magic touch, because it thickened immediately after he stopped whisking.
Add dat butter.
Once thick and bubbly, Paula Deen that shit.
Cool dat pudding. I left mine in the fridge for about 40 mins.
As soon as the butter melts, and the lumps are stirred out, cool it. I left mine in the fridge for about 40 mins.
Set up! Banana pudding is the best excuse to get rid of your old bananas.
Set up! Banana pudding is the best excuse to get rid of your old bananas.
I made a layer of short bread wafers, and then 2 sliced bananas.
I made a layer of short bread wafers, and then 2 sliced bananas.
next, a layer of pudding and more bananas
next, a layer of pudding and more bananas
And then a layer of crushed up shortbread cookies
And then a layer of crushed up shortbread cookies
Get inside of me.
Get inside of me.
Next, wait 5-6 painstaking hours for it to settle. I think the longer pudding sets in the fridge, the better it is.
Next, wait 5-6 painstaking hours for it to settle. I think the longer pudding sets in the fridge, the better it is.
I tried to make whipped cream, and I learned that thickened cream is not the same as whipping cream. This is after 8 minutes of whisking. I also learned that cream + sugar = delicious cream sugar soup. And my stomach hurt for about 2 hours because I have no self control.
I tried to make whipped cream, and I learned that thickened cream is not the same as whipping cream. This is after 8 minutes of whisking. I also learned that cream + sugar = delicious cream sugar soup. And my stomach hurt for about 2 hours because I have no self control. Spoon left for shame evidence.
5 hours later, we had pudding!
5 hours later, we had pudding! The lighting here makes this look like egg salad, but I assure you: this is not egg salad. It is the most perfect pudding I’ve ever made.
Pudding in tea cups, aw yiss.
Pudding in tea cups, aw yiss.
Joel's first American pudding experience. It was a grand success. This is the "stop taking my picture and let me eat this pudding" face.
A man with a mouth full of pudding: Joel’s first American pudding experience. This is the “stop taking my picture and let me eat this pudding” face.

This pudding was incredible, even without whipped topping. Homemade whipped cream would have been amazing, though. Ah, well. The search continues for whipping cream!

In the mean time, I have one of my most favorite comfort foods ever waiting for me in the fridge.

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Time to eat!

Homemade Banana Pudding adapted from The Baker Chick.

Ingredients

  • 3/4 cup + 3 tablespoons granulated sugar
  • 4 and 1/2 tablespoons cornstarch
  • 1 egg, room temperature
  • 2 egg yolks, room temperature
  • 3 cups whole milk (don’t substitute for anything else, or it won’t be as rich)
  • 3 teaspoons vanilla extract
  • 1/2 teaspoons kosher salt
  • 4 tablespoons unsalted butter
  • 4 large (ripe) bananas, sliced thinly
  • 1 batch of homemade vanilla wafers* (or 10 oz. of store bought ones.) (or shortbread wafers.)
  • 1 cup heavy cream (not thickened cream)
  • 1 teaspoon vanilla extract
  • 1/4 cup powdered sugar

Instructions

    1. In a medium sauce pan over medium heat, combine the sugar, cornstarch, egg, egg yolk, whole milk, vanilla extract, and salt. Whisk together until combined, then continue whisking constantly for about 10 minutes, until the pudding thickens and starts to bubble.
    2. Add in the butter, remove from the heat, and whisk until completely melted. If there are any lumps, pour the pudding through a mesh sieve into a separate bowl. Allow pudding to sit in the fridge for 20-30 minutes, until cool to the touch.
To assemble
  1. First, place a layer of bananas in the bottom of a round 9 inch bowl (or something of similar size), then a layer of vanilla wafers (it doesn’t have to be perfect, because when you scoop up the pudding to serve, everything gets served together), then a layer of pudding.
  2. Repeat this banana, wafer, pudding layering until the last layer is pudding. Place in the fridge for 5-6 hours, covered in tin foil or plastic wrap. (I chilled mine overnight and in the morning it tasted perfect!)
  3. When the pudding is ready, Put your mixing bowl and beaters in the freezer for about 5/10 minutes or until very cold. Then, whip together the heavy cream, powdered sugar, and vanilla extract until peaks form, about 5 minutes at the most.
  4. Top the pudding with the whipped cream, then sprinkle some crushed wafers over the top of the pudding. Keeps well in the fridge for 3 days. Serves 8.

*fun fact – American style pudding is actually custard, which The New Food Lover’s Companion defines as a dessert made with a sweetened mixture of milk and eggs that can be either baked or stirred using gentle heat. I always thought custard was a gross kind of ice cream. And now I know better.

On the Subject of Meatloaf

Noooo, meatloaf. Not Meat Loaf.

The first meal I remember my mom teaching me how to cook is meatloaf. Somewhere in my storage boxes at home, I still have her recipe that she wrote out for me, on her stationary whose border had a mother rabbit in a dress, surrounded by [presumably] her baby rabbits in little clothing, saying “Motherhood is a hare raising experience.” I liked making meatloaf because it was my job to mash all the veggies and whatnot into the meat. It was gross. And awesome.

I remember eating meatloaf a lot as a kid, because my parents are mid-western and meatloaf is a mid-west staple. But I can’t remember the last time she made it. And as Joel and I were flipping through a cookbook my mom gave us, his eyes landed on a meatloaf recipe and he lit up. As I was about to find out, Joel is a meatloaf fiend. And since we had hamburger in the freezer, vegetables in the fridge, and up til then, no clue what to do for dinner, we decided on meatloaf.

Prepping it was gross and awesome like it when I was a kid–just mushing together a pile of cold hamburger and egg and cut vegetables, and topping it with tomato sauce. It looked like a pile of wet slop. But after two hours of baking, it was delicious.

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I didn’t take more photos, because I didn’t think this meal was going to be a success. But, shit. Meatloaf might become a regular thing now. I paired it with golden potatoes that I mashed with thickened cream and real butter. And it was so good.

What I didn’t realize until I put all the ingredients together is that 2 lbs of meatloaf can feed like, 20 people. Whoops. But now I understand why it’s a family staple. It’s easy to prepare, uses up your old veggies (or frozen veggies, even easier), is child friendly, doesn’t need constant tending, and will feed you for days. Like tonight, when we had fried meat loaf sandwiches.

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Meatloaf for days. Or as Joel put it, “Alright, second hand meat!”

Yeah… That quote is the only reason I wanted to post about this.

Enjoy!

Hattie’s Meatloaf
From Talk About Good
by Hattie Mae Perry

Ingredients:
2 pounds ground beef
2 eggs, well beaten
1 medium onion, finely chopped
1 1/2 teaspoon salt
1/4 cup parsley, chopped
1/4 bell pepper, chopped
1/4 teaspoon pepper, more if desired
2 slices bacon (optional, I went without, because bacon is different here)
1 can tomato sauce
*I added carrot, celery, and corn, because vegetables are yum. I also added a healthy dose of Tony Chachere’s Cajun seasoning because yes. It goes on everything.

Mix meat, egg, onion, bell pepper, parsley, salt and pepper in a large bowl. When mixed, form into a 9 X 5 inch loaf pan.

Place the two slices of bacon over the meat loaf and cover with tomato sauce.

Bake at 350 degrees for 1 1/2 hours, or 170*C for 2 hours.
Approximately 8-10,000 servings.