Clean the house, listen to the tunes.
Clean the house, listen to the tunes.
One of my all time favorites, Green Beans and Garlic.
About head of garlic if you’re a garlic lover. A little less if it’s not your favorite thing. After the garlic is all peeled, make some small chunks and some bigger ones.
Seasonings: Mostly Thyme, some Rosemary and Parsley.
About 24 ounces of green beans. (two bags if you buy your beans at a grocery store)
Throw everyone into a wok. You need to first soften the green beans by blanching — almost boiling. For the wok above, I usually fill about halfway up to the top of the green beans.
When the beans get softer, you may have boiled off all the water and that’s perfect. Either way, when the beans are about 80% cooked, you don’t want water in the pan anymore so dump most of the rest of the water. At 80%, throw in about two or three tablespoons of olive oil, turn up the heat, and maybe add some more seasoning if you had to dump water. Flip every minute or so so you don’t burn.
Cook until there’s slight caramelization on the beans and just a little brown on the garlic.
So you moved into an NYC apartment, and of course there’s no dishwasher there — which means no fancy super-acid-clean-everything dishwashing detergent available anymore. You also won’t have the sink size to fill up one sink with soapy water the other for rinsing.
So, what do you do?
It’s simple, get yourself a palm brush and a soap dispensing sponge with a bunch of extra ends.
Definitely don’t start using the scratchy sponges like you did when you were a kid. They scratch plastic and even some metals.
Below are the tools I use to keep my dishes clean. As you watch this video, just remember to not get the “scratchy” ends, just get the soft ones. They work great.
Oh, and only buy non stick pans from then on, because soft sponges don’t work on pans with caked on burnt sugars and proteins.
A few boxes of Kraft Mac and Cheese. It doesn’t really matter what kind they are as long as they all have the same noodle type. I prefer one white cheddar and two regular, or two regular and one white cheddar.
A pound of hamburger meat.
A tablespoon or so of standard Mexican seasoning. (paprika, garlic powder, etc., called Mexican seasoning in just about every spice line.)
About a cup of other cheeses. You can use shredded from a bag or a few slices of American, but I prefer some cheddar from a block, and some asiago or parmigiana. Whatever you have, grate or cut into very fine chunks so it melts quickly.
Milk, probably about twice as much as you’re used to for box mac and cheese.
A stick of butter, or a quarter cup of olive oil.
Fry the hamburger. Make sure it’s mashed up in to super tiny chunks because lumpy meat doesn’t absorb the creamy sauce. Add in the Mexican seasoning as soon as you have it broken up. Do NOT overcook, you’re going to have some more heat on it later in the process. Drain if necessary.
Cook and drain the noodles like usual, then put back in the pan.
Combine the noodles, meat and butter or olive olive oil. Add in about 1/4 cup of milk and stir. The base is ready for the cheese sauce.
Then turn the heat back on, add in a little more milk and start adding the cheeses, harder cheeses first then the powdered cheese from the box.
You’re going to find it takes a while to get the cheese to melt, and while you are slowly creating the cheese sauce, you should be adding milk which will continually evaporate. When all the cheese is melted, add a little extra milk. It will continue to evaporate.
If you have to reheat, you may find it necessary to add some more milk. This gets super sticky.
Lastly, I like a few drops of Sriracha sauce in mine, but that’s for you to decide.
So you’re in the city and it’s raining — which means no central park. And there aren’t really any stores that sell arts and crafts stuff for kids. What do you?
Make Beet Juice Hand Prints of course!
Get a raw beet from the grocery store and chop it up super small. Then use a hand blender to turn it into pulp. Add some water into the blended mix to get a liquid to use as paint, and then get some kind of a sifter to drain some of the juice out of the mix into a Chinese food container.
Presto — a super messy and very fun version of hand paints! You can let the kids taste the sweetness of a raw beet, and if you store the pulp you can have a beet smoothie later!