Cooking & Eating

Muttereeickle

Muttereeickle.jpeg
I love it so much, I make crazy faces.

When I was a kid, I had a trademark sandwich. I called it the muttereese because its filling was comprised of:

  1. Mustard
  2. Butter
  3. Cheese

As I got older and my palate got more sophisticated, I added pickles. Thus it became the muttereeickle.

The other day I was poking around my kitchen looking for lunch and it hit me: a huge craving for muttereeickle. Except, instead of store-bought bread (usually buttermilk white or potato), I cut a couple slices from my loaf of homemade sourdough. Instead of Velveeta or Kraft processed cheese food, I used medium cheddar. Instead of dill pickles, I used bread and butter. (Funny, since I forgot about the actual butter, which really wasn’t necessary anyway). I thought about classing up the mustard, too, but in the end I went for good old French’s yellow.

Oh. my. god. Oh my god, you guys! (Ten points if you get that reference.) It was so good. To use a vocab word I hadn’t learned when I created the original, it was sublime. And maybe it sounds weird to you. And maybe you think I’m hormonal. Maybe it sounds like a pregnancy craving (hallelujah, it is not–one kid on each arm is enough for me, thanks.) But if you like sharp, tangy flavors like I do (hail the glory of the salt and vinegar potato chip!) you will love it. Because I love it. If I hadn’t just had lunch, I’d go make one right now.

Reading & Writing

My Favorite Short Story

There are billions of short stories out there, and probably millions of good ones. Thousands of really good ones. I’ve read so many–both published and in the slush pile for Willow Springs–but when I think about short stories, there’s one that always comes to mind. It’s not a classic like “What We Talk About When We Talk About Love” or “A Good Man Is Hard to Find” (which are both great). It’s not particularly famous, nor is its author. In fact, if I hadn’t worked at Willow Springs, I might never have known it existed. It’s called “The Land of Pain” and it was published in Willow Springs 56.

issue56

It used to be available on their website, but I guess it’s been taken down. If you can get your hands on a copy, read it. In the mean time, read another of my favorites by Stacey Richter, “The Cavemen in the Hedges.”

And Stacey, if you’re out there, I hope you’re writing. Because I want to read it.

Fun & Games

Canada!

IMG_0101On Saturday, my kids had their very first out-of-country excursion, and I finally visited our neighbor to the north, Canada. Specifically, Vancouver. More specifically, Stanley Park.

“It’s the Central Park of Canada!” my husband said as he pitched me the idea. We’re only about two hours from the city of Vancouver, which makes it closer to us than Portland, which sort of blew my mind–we could visit another country for a day trip. And yet we hadn’t done it before. Why hadn’t we done it? Continue reading “Canada!”

Cooking & Eating

Mommy Makes a Cooking Show

Last week, we filmed Sam’s cooking show. It was so much fun that I decided to film my own.

This video is pretty long–almost a half an hour. It took me about two hours total to make the dish, which is a version of shepherd’s pie aimed at rescuing some freezer burned vegetables I found in my freezer and a few other things I found lying around. It was totally spur of the moment but it was a lot of fun and it certainly made making dinner a little more exciting. Still new to this food video thing–note the abrupt transitions and lack of planning (I totally forgot to show you the final product and the shot of us eating it never filmed because my camera ran out of battery)–but I’m learning!

This meal went over really well with my family–especially Sam. He ate almost a whole serving without complaint, which is rare for him, especially when it contains so many vegetables. Violet didn’t touch it, but I suspect that’s because I made the mistake of serving it with bread. So she only wanted bread. But the gravy on sourdough–yummy stuff.

Here’s the “recipe” promised on the video (I did this all off the cuff–forgive the approximations): Continue reading “Mommy Makes a Cooking Show”