Saturday, June 10, 2006

Day 17

Adult Menu
  • thin-cut NY strip steaks, pan seared and seasoned with coarse salt and cracked pepper
  • red potatoes, parboiled and then chuffed up in a hot pan with some butter until crusty and golden
  • steamed broccoli
Girl Child
Ate some steak and broccoli. Passed on the potatoes and had the last slice of leftover pizza. She was hungry today!

Boy Child
Passed on everything. Had two peanut butter sandwiches on whole-grain bread, a couple of deli ham slices, and a bunch of raw snow peas.

The boy child had double helpings of these potatoes the last time I made them, but wanted nothing to do with them today. This has been his modus operandus for at least a year now -- he loves something one day and hates it the next. I don't know if it's an Aspergers thing or what, but it's HUGELY frustrating and was part of the impetus for starting Operation Make Your Own Damn Dinner. Oh well, what he ate tonight was just fine. And even better, I didn't have to make it.

3 comments:

BabelBabe said...

reading this blog makes me hungry.

Type A Mama said...

ok - this is the second time I read "chuffed" as something one does with parboiled potatoes and butter (and I also don't know what the difference between boiled and parboiled is - but that's another matter).

So I looked up "chuff", and here's what I got:

3 entries found for chuff.

chuff1
n.
A rude, insensitive person; a boor.

[Middle English chuffe.]


chuff2
intr.v. chuffed, chuf·fing, chuffs
To produce or move with noisy puffing or explosive sounds: “Switch engines chuffed impatiently in busy rail yards” (Robert Paul Jordan).

n.
A noisy puffing or explosive sound, such as one made by a locomotive.

chuff3

v : blow hard and loudly; "he huffed and puffed as he made his way up the mountain" [syn: puff, huff]

Exactly what are you doing to those potatoes?

Badger said...

Hahaha! Well, I'm blowing on them, of course.

No no, I'm just tossing them rather forcefully around in a skillet with high sides. The outside of the potato (which has been parboiled, remember) gets all banged around and roughed up and thus forms a sort of crust with the hot butter. The insides stay soft and squishy. It's DH's favorite way to eat potatoes.

I got the term (and technique) from Jamie Oliver so blame his garbled britspeak!