Creamy cilantro dressing & salad


This creamy cilantro dressing from Simply Scratch’s blog, which I’ve shared on this blog before, is currently our go-to salad dressing. It’s pretty easy to make–just a quick stop at the store for cilantro–and we tend to use it on everything, especially to liven up grilled chicken. And that Snowville glass container: best purchase ever.

Tonight we had it on salad with hearts of romaine, red onion, roasted pepitas (love the crunch!), cherry tomatoes, avocado, white cheddar and grilled chicken tenders. We’d made white rice for the kids so our latest guilty pleasure is to add some rice to the salad. The kids just ate the tenders and rice. And Barrak rolled up his salad in a tortilla. Different strokes.

Click here for the recipe.

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{the communal salad bowl and an action shot of Barrak grating sharp white cheddar on his salad}


Mac & cheese


Magnus asked me to make homemade macaroni and cheese for him over the Memorial Day weekend. Since my mom is recovering from hip surgery and dad’s on the hook for breakfast, lunch and dinner for the next few weeks, I decided to make extra (had to brush off my math skills) and take a batch over to them too.

I haven’t heard whether they liked it but sadly, Magnus wasn’t a fan. In a plot twist, Barrak actually really liked it. On the next episode of Trying to Please Everyone on the Same Day, I’ll try another mac & cheese recipe that we had a Kentucky Derby party a few weeks ago. “It’s a southern recipe,” the lady told me. Stay tuned.

In the meantime, here’s the Hoggy’s recipe which is pretty damn good and ridiculously easy. Secret ingredient? Cottage cheese.




Years ago, I made a really good ratatouille that was so flavorful…of course, I can’t remember whose recipe it was. Yesterday I made Tyler Florence’s “Ultimate Ratatouille.” It wasn’t the same one Barrak and I are remembering from years ago, but it was still pretty darn good. It was a nice change when you’re burnt out on roasted asparagus, broccoli and corn on the cob–our usual veggie side dish go-to’s. And they say it’s even better the next day.

We spooned our ratatouille on crostini smeared with goat cheese. To make the crostini, I sliced a loaf of airy Tuscan bread, drizzled the slices with olive oil, salt & peppered them, and roasted them on a baking sheet at 400 degrees for about 12 minutes.

Click here for Tyler’s Ultimate Ratatouille recipe on Food Network. I omitted the anchovy and dried chile pepper (couldn’t find a dried chile at my grocery store and didn’t want to mess with anchovy).

Happy Tuna Tuesday


What happened when the tuna was late to work?

It got canned.

I was chopping carrot and onion for tuna salad this evening. I couldn’t help but notice the odds and ends I’d shoved to the side kind of looked like a happy face. I swear I didn’t arrange that! A good omen, I hope.

I love tuna salad sandwiches. My mom makes the best. I remember coming home from high school and there’d be a bowl in the fridge. I’d settle in at the kitchen table for some after-school Oprah and a tuna fish sandwich.

Tonight, I kept it simple. No hard-cooked eggs, no celery even (we’re out). Just minced carrot, onion, lots of salt and pepper, a little celery seed in place of the celery and some Hellman’s. And a can of tuna, of course.

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P.S. In case you’re wondering, the brown “smile” in the onion is indeed a little bit of onion gone bad.