Food, Glorious Food

Panko fried asparagus with sea salt, malt vinegar and lemon.

Oh, and some Brussels sprouts for good measure...

What We Eat

Here's a peek at this past week's dinner menu:

Tuesday - San Francisco pork chops (a soy sauce, garlic, brown sugar, dry sherry sauce) with Parmesan risotto and a pear, pine nuts, feta and mixed greens salad.

Wednesday - fish (cod deep fried in a ESB beer batter) & chips.

Thursday - bastardizing my mother-in-law's savory chili recipe which features red onion, garlic, celery and jalapeno (sauteed), ground beef and white corn, black and kidney beans. Topped with shredded sharp cheddar and sour cream and served with tortilla chips.

I try to cook from scratch as much as possible because a.) fresh seasonal products taste so much better b.) doing it yourself is cheaper.

Even something simple as lunch - where I usually buy cured meats like salami or Lebanon baloney as well as shaved ham or turkey and cheeses (Swiss, American and provolone) from the deli counter at my local grocery store - gets the do-it-yourself treatment. What's not to enjoy about buying some decent rolls from the bakery and then crafting your own hoagie? Just don't forget the pickle...

Sure there are times I fall back on chicken nuggets and sliced apple for the kids or maybe order out sushi for the wife and I. And there are times pizza becomes the quick & easy default meal (although I still buy the crust, sauce, cheese and fixings and then built it up myself) or a chicken mixed with pasta casserole but for the most part our dinners are made with tender loving care and because of this - because my sons see me making dinner and because sometimes they help make dinner - I think they are a little more open and aggressive with their eating habits than most of their peers.