this ain't rock and roll

it's been a long time since I've updated my "stuck in my head" list.  but my newest find demands that I do.

on Saturday we trekked to my FAVORITE concert venue to see Dave Barnes (one of my favorites) in concert and was pleasantly surprised with what awaited me in the opening act.

my new music love playing at my favorite music venue, and check out that shadow (clearly I've been grading too many physics projects lately)

When Steve Moakler took the stage the laughter and delight started.  As he continued to play the joy continued.  By the time he reached "this ain't rock and roll" I was hooked and already plotting my way through the crowd to the merch table for CD acquirement.  When Dave later said Steve would be back in December I was clearing my calendar.

Do yourself a favor. (or three)
1. read his lyrics below.  you'll laugh out loud
2. check out his website and stream (then buy) some music for yourself.  you'll soon be singing along
3. clear your calendar for the next time he's near you.  you'll be glad you did

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This Ain't Rock and Roll by Steve Moakler

I drive a compact SUV with a straight four engine inside.
I think the Union won the war, but I respect your pride.
I don’t chew tobacco, but man I’ll drink your beer.
I was born up above the Dixie-line, and I ended up down here.

I’m not country but I like it country.
I know where I’m from.
But when I hear your songs on the radio, I start having fun.
 I’m so down with deep-fried chicken. Jesus save my soul.
Yeah, I’m a northern city boy, but this ain’t rock and roll.

I don’t like watching NASCAR, but God bless the number three.
I cheer on the Pittsburgh Steelers, I don’t watch the SEC.
I don’t shoot guns or ride horses, but I’ll give ‘em both a try.
If Johnny Cash ever heard this song, I’ll bet he’d start to cry.
I like pretty southern belles, and I like to take things slow.
But my cousins are NYPDs and I can drive in the snow.
 I grew up playing in the dirt, up where it ain’t red.
And I’ve got one pair of cowboy boots but they ain’t gone to my head.

I’m not country but I like it country.
I’m not saying that I’m the real deal,
but when your songs come on the radio I like the way I feel.
I’m so down with deepfried chicken. Jesus save my soul.
Yeah, I’m a northern city boy, but this ain’t rock and roll.

New Meal Monday: Sausage and Tomato Rigatoni

October was rough.

there were no blogs.

many days there were barely meal much less new meals.

but then came November.

and here came Sausage and Tomato Rigatoni

I've been hanging onto this recipe for a long time because it has 2 of my favorites, italian sausage and sun dried tomatoes.  I havent made it because I didnt know if I could get nick on board. This week I made it.  This week nick was 100% on board.

This week's selection: Sausage and Tomato Rigatoni
This week's verdict: 100% DELISH add it to the recipe database, and is next week too soon to have it again?
This week's maybe next time:  I don't know that perfection can be improved upon.

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Sausage and Tomato Rigatoni
Servings: 4 2-cup servings
4 cups rigatoni pasta uncooked
1 lb italian sausage, cut into chunks
1 red onion
1/4 cup tomato Paste
1/2 cup sun-dried tomato dressing (I used Kraft sun-dried tomato vinaigrette)
1/4 cup fresh parsley, chopped (I used about 1 tbsp dried)
1/4 cup grated Parmesan cheese

Cook pasta.  Brown sausage in large nonstick skillet.  Drain grease.  Stir in onions and tomato paste, cover.  Cook 15 minor until onions are tender and sausage is cooked through, stirring occasionally.  Stir in dressing, toss sausage mixture with pasta.  Sprinkle with parsley and cheese.

october recap

so apparently I haven't posted since September and a whole month has passed by.  who knew.

I have however written several posts in my head.  they somehow just didnt make it here.

there was the one about the 1000 mile project....which I finally completed...thanks to a 70 mile bike ride in the cold rain...stupid ILieAboutTheWeather.com.  but i did successfully complete my first metric century and then some.

There was the one about camping.  and how it was glorious.  3 fantastically glorious campsite lounging, mitten kitting, bags throwing, delicious food eating, dune climbing, days.

there was the new meal monday post about the pot roast that was meh but served with YUMMY cranberry orange couscous.  (make plain cous cous as directed, substitute orange juice for water, add cranberries, walnuts and enjoy)

There was the one about spirit week and how I rocked first the baby spice, then the faculty flash mob, and then minnie mouse.  (needless to say my costume mojo was about burnt out before halloween.)

and speaking of halloween, there was the one about how i turned out on halloween dressed as an atom, nick as wolverine, and piccolo as a pumpkin. 

Instead there is just this one...the quick october recap...and the promise to try and actually bring the occasional blog to the world this next month.

New Meal Monday: Salmon with lemon-cilantro vinaigrette

last week was stretch-that-food week.

yesterday we ate soup and french fries.

today we went to the store.

tonight was new meal monday---tuesday edition.

This week's selection: Real Simple's Salmon with lemon-cilantro vinaigrette.
This week's verdict: good .... worth repeating ... nick didn't like the vinaigrette....i thought it had a delightful zing.
This week's well-maybe-next-time: couscous for one.  couscous for two is still a TON. 

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Salmon with lemon-cilantro vinaigrette
servings: 4
1 10 ounce box couscous (1 1/2 cups)
3 tbsp olive oil
1 skinless salmon filet (1 1/4 pounds), cut into 4 portions
1/2 tsp paprika
kosher salt and black peper
1/2 cup fresh cilantro, chopped
4 scallions, thinkly sliced
2 tbsp fresh lemon juice

cook the couscous according to teh package directions.
meanwhile, heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat.  Season the salmon with the paprika, 1/2 tsp salt, and 1/4 tsp pepper and cook until opaque throughout, 3-4 minutes per side.  
In a bowl, combine the cilantro, scallions, lemon jice, remaining oi, and 1/4 tsp each salt and pepper.  Drizzle over the salmon and couscous.  

New Meal Monday: Pot Roast and Mashed Potatoes with Peas

Nick likes to make lists.  lots of lists.  one of his lists: the what-are-we-going-to-eat-all-week list.  which is nice on the day-to-day, when the decisions are already made, but a real pain on the we-want-to-go-shopping-quick-come-up-with-7-meals-Sunday.  And so Nick has created a data base of our meals for quick choosing, and we have instituted New Meal Monday (though it seldom happens on Monday, but alteration is cool)

the premise is simple....I spend a large chuck of change on subscriptions to 3 cooking magazines, because i  like to look at the pretty recipes...and so now we use them, and pick one new meal a week to try out.  sometimes they are keepers, often they require some notes to self for future attempts, and always are an adventure.

Our first endeavors, which unfortunately we failed to document, were a hit.  There was first Apple Honey Chicken courtesy of Food Network Magazine, which was DELISH, though our dark meat selections (as suggested) were more delightful then our chicken breast portions.  Next up was Chicken Flautas, also courtesy Food Network Magazine, and also a winner...though we learned small tortillas are key.

This week's selection: Classic Pot Roast with Garlic-Thyme Gravy and Mashed Potatoes with Peas from Cuisine at Home
This week's verdict:  Pot roast is a keeper, but maybe not this recipe.  it's just not the BEST pot roast EVER and there are lots of recipes out there
This week's well-maybe-next-time: dry white wine.  meh.  how 'bout a white wine we like instead.

This week's bonus: peas left over for Jamie Oliver's Minty Mushy Peas, the perfect side to our British meal.

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Classic Pot Roast with Garlic-Thyme Gravy
Servings: 6
3 tbsp vegetable oil
1 boneless cuck roasst, trimmed, sesoned with salt and pepper (3-4 lbs)
1/4 cup all-purpose flour
2 tbsp tomato paste
1/2 cup dry white wine
1 1/2 cups low-sodium beef broth
1 tbsp Worcestershire sauce
2 cups sliced onions
6 medium carrots, peeled and cut into 2-3 inch pieces
3 large celery ribs, cut into 2-3 inch pieces
6 cloves garlic, chopped
3-4 sprigs fresh thyme
2 bay leaves

Heat oil in a saute pan over medium-high heat.  sear roast on all sides, 10 minutes total.  Transfer roast to a 4-6 qt slow cooker.
Stir flour into saute pan; cool 1 minute.  Add tomato paste and cool 1 minute more.
Deglaze saute pan with wine. cooking until liquid evaporates, stir in broth and Worcestershire, bring mixture to a simmer, scraping up any brown bits.
Transfer broth mixture to the slow cooker; add onions, carrots, celery, garlic, thyme, and bay leaves.  Cover and cook until meat is fork tender, on high-heat setting for 4-5 hours or on low-heat setting 8-9 hours. Discard thyme sprigs and bay leaves before serving.

Camp Invention: the week where I'm reminded why I teach high school

my teaching certification is in middle school science and high school chemistry...while I've only taught high school...every spring I think about the life that my elementary school teaching college must be having...class parties, thank you gifts from students, day long recesses...while I am grading final exams just hoping I'm not going to have to call any parents to tell them that their daughter has failed.

but then just in the nick of time we host Camp Invention, a summer science camp for 1st through 6th graders. while the children are fantastic and the curriculum is top notch, the children and the days are exhausting, and i thank my lucky stars for my high schoolers.

but camp invention does give me the opportunity to be ridiculous as demonstrated below:

why i am a teacher (kinda)

a student once asked me "ok ms. becker. you went to NOTRE DAME. you graduated with a degree in CHEMISTRY. and now you want to be a TEACHER? WHY do you want to be a TEACHER?"

i looked him right in the face and replied "christmas break and summer vacation. who wouldn't want to be a teacher"

ok yes, so of course this isn't the REAL reason I became a teacher, and of course i followed my witty remark with a real answer, but right now. a week into my summer vacation it certainly seems like a pretty good reason.

by memorial day weekend my day to day work had finished...I had final exams to grade, but they hadnt been taken yet, and I had a classroom to clean up, but I can't get in there over the weekend, so I celebrated the rainy holiday weekend with a cooking extravaganza.

i made ribs, chili potatoes, and oven roasted corn for claires, nickface and I on our memorial day staycation

and then I made 130 bandit paw print cookies for my students to celebrate the completion of another successful year. (see my students are the REAL reason I am a teacher)