With much deference and a huge blop of literary license, I have dubbed this monstrous-good, locust-and-friends-favorite Lunch Lady Pizza. I bow to those everyday superheros. Cafeteria crews who work, day in and day out, to prepare and serve the (oftentimes not wonderful) goods provided them to the sometimes unappreciative (sometimes quite deservedly so) wee masses deserve our respect. This pizza is easy, tasty, comforting, and budget-friendly… things the lunch ladies worry on our behalf about every day… and so I name it in their honor. Read More
Every Spring I look forward to two things of the verdant variety. First is planting my pot garden (that still amuses me; for the easily scandalized among us, I am referring to my vegetable container garden) and the second, more reliable, is strawberry season. I start trolling the pick-your-own farm websites at the beginning of May and then give a week or two to clear out the scary die-hard pickers (those folks that come in with their own containers, jam and jelly on their minds, and a sense of territory that would put a pit bull to shame).
3 Tbs chili powder
1 tsp garlic powder
1 tsp onion powder
1/2 tsp crushed red pepper flakes (or to taste)
1 1/2 tsp sweet paprika
1 Tbs ground cumin
3 tsp kosher salt
3 tsp black pepper
Put all ingredients into a jar with a tight-fitting lid and shake. This will last a few months in the pantry.
If using for tacos, start with 2 tbs per pound of meat and add to taste. When I use 1 lb meat and 1 can (rinsed and drained) black beans, I use 3 tbs of taco seasoning.
I had the great fortune (and I do mean that) of growing up in a home where the preparation of nutritious delicious food made with love and served that way was the norm. I never thought much about it until I started feeding my own family. What we put into our bodies isn’t just fuel, it nourishes the entire being. I would love to think that passing my recipes on to my children and those who may follow (no pressure!!) will pass that love along as well.
My relationship with meatloaf runs the gamut from love to hate depending on whose meatloaf it is. First and foremost, anything called mystery meatloaf is out. Served at a cafeteria? Ditto. Any meatloaf made by a person who is less than particular about the sorts of ground parts than I am comfortable with (innards? animals not normally consumed in identifiable cuts? skin and feathers? You hear me McDonald’s?! … oh, sorry, off on a toot. Though in that vein, thank the gods they aren’t in the meatloaf business. Could you just imagine? I shudder to think).