The boys arrived last night, and that means that I’ll start cooking dinner for the family (actually, I started last week, but there’s a difference between cooking for four to five and seven to eight). I started cooking dinner on a daily basis (minus weekends) last summer, when watching T and C. I loved prepping dinner around 3 p.m. and having everything ready once Alan arrived home. This summer, unfortunately, his schedule has changed, so he won’t arrive home until late evening on Mondays and Tuesdays, and my dad usually skips dinner in favor of hunting.
Once the boys arrive, I’ll be feeding five to six people on Mondays and Tuesdays, six to seven people on Wednesdays and Thursdays, and eight on Friday, when my sister’s boyfriend comes after work. I’ve decided to keep track of everything I’ve made (and plan to make), to minimize repetition and to mark family favorites. I also linked to online recipes.
June 6 – 10
M – beef pho (Alan likes this.)
T – sour cream cubed steaks (Mom, Alan and Sarah like this.) calabicitas (Mom loves this.)
W – sweet and sour burgers with oven-baked parmesan-seasoned fries
T – taco skillet (Mom and Alan like this.)
F – teriyaki salmon* (Alan likes this.) and lemon-pepper salmon* with ginger beef rice* (Alan loves this.)
June 13 – 17
M – cheddar french dip sandwiches with fruit and lemon fruit dip
T – baked chicken divan
W – chicken pot pie (Sarah does not like this.)
T – chicken curry* (Dad and Alan like this.) with rice and soup*
F – NY strip steaks with grilled vegetables
While completing some errands today, Alan and I saw almost 70 turkeys less than two miles from the house. He quickly pulled over so I could count them and take a few photos — turkeys (especially that many) have been rare lately.
This evening, the church held our annual Valentine’s Day banquet. I personally am not a fan of Valentine’s Day. After working in retail and seeing countless men stop by the store and purchase a mass-produced item on the way home from work, I quickly fell out of love with the idea of expressing one’s love and undying devotion to a significant other. However, Alan is changing my mind about that. He doesn’t just show his affection and appreciation one day out of the year, it’s a daily thing. I am incredibly appreciative for that fact and for the fact that his parents reared him to be the wonderful man he is today. Nevertheless, I spent the majority of the time taking photos. Especially of my engagement ring. Which was designed by Alan. And the diamonds were hand-picked. Why yes, as a matter of fact I am engaged to the most amazingly wonderful man on the face of the planet.
And then, after eating a three-course meal and fellowshipping (I just made up that word), we came home and I made ginger beef rice, which we ate at 10 p.m. And then Alan made fried rice. Which Shooter really wanted. And I just finished eating.
Ginger Beef Rice
- 8 C. rice
- 1/4 C. water
- 1/4 C. soy sauce
- 8 tsp. sake or mirin
- 8 tsp. sugar (7 tsp. if using mirin, as mirin is a sweet version of sake)
- ginger to taste
- 1/2 lb. roast beef
Bring water, soy sauce, sake or mirin, sugar and ginger to boil. Add beef and reduce heat to low; simmer two to three minutes. Add to rice. I also mixed in a Japanese version of scrambled eggs, which simply requires mixing eggs, sugar and soy sauce to taste (I use approximately twice as much soy sauce as I use sugar).