It has been an eventful week. Mainly because of my rodent wrangling skills, which were on full display yesterday. I sauntered sassily and relaxedly (as one does… one, namely me) over to the sink to deposit an empty Tupperware of slow cooked barbecue chicken, when, much to my surprise and astonishment, a small, furry, gray creature scurried out of the drain and up into the sink. Thankfully, all that was in my arms was a nearly empty plastic cube rather than my precious, porcelain-skinned tiny babe, since with a vocalized shout, I threw the Tupperware into the sink (I would like to think I wouldn’t have launched the baby child, but, well, I wish to be nothing but honest, and every man for himself when faced with such rodent-laced adversity).
I gathered my courage, approached the sink and found a perfectly harmless and equally shaken mouse hiding under the steel wool in the corner. Immediately, I did what one does, and snapped a picture to send to Davey the Hubbers with the urgent messaging, “What do I do??” Anxiously awaiting his read receipt to confirm his discovery of my predicament, I knew that the only solution was to grab the situation by the chutzpah and get down to business. I claimed an empty mason jar, and began an assault upon our whiskered guest, chasing it around and around our stainless steel pit. After watching with an assuredly stricken look as the critter parkour’d off my forearm, I secured it tightly inside the mason jar. I paused to snap a picture (picture, or it didn’t happen, right?) and dumped it into our yard. I retired to my couch, flushed with pride, nearly sick to my stomach and fraught with the heebie jeebies. But mainly proud.
Until Davey came home, set a live trap (using Biscoff as bait, of course, because why not spoil the vermin?), and we caught it again. Or another one. But I really don’t want to think about two mice in our house.
So on that appetizing note, here’s what we’re eating this week.
Week of March 29th:
Chicken Bryan Pasta Skillet – without a doubt, Chicken Bryan is my favorite dish at Carrabba’s. I was excited to try this copycat, but upgraded, version. Healthy it is not, but what it lacks in health, it more than makes up for in flavor.
Slow Roasted Andalusian Lamb and Potatoes – I’m super excited to give this dish a whirl. Instead of a rack of lamb, I purchased lamb shoulder and may consider using a crockpot for some hands off prep (my favorite kind).
Honey Lime Sriracha Chicken – A quick and easy non-recipe recipe. I simply mix together srirarcha, lime juice and honey and marinade for 30 minutes. Sear in a cast iron, and either serve over a green salad or alongside some roasted vegetables. This link is to a recipe, but I haven’t tried this particular one.
Wild Rice, Feta and Pinenut Salad – One of the ways I’m planning to stretch our budget in the coming weeks is working in at least one meatless meal per week. Davey was on board with the plan, but on Monday night when I announced that it was night one of the plan, he was dubious. I served this salad (recipe below) with kale chips and roasted Brussels sprouts, and we were thrilled with the results.
1 7-oz. package wild rice
1 4-oz. container feta cheese
1/2 c. each of chopped green pepper, red pepper and yellow pepper (I used orange instead of green because that’s how Aldi was selling them, and, well, money wins)
2/3 c. toasted pine nuts
1/4 c. olive oil
4 T. vinegar (I used 3 T. champagne vinegar and 1 T. apple cider vinegar)
1 pkg. finely chopped mushrooms
1/4 c. butter
Cook rice according to directions. Saute chopped peppers and onions in small amount of olive oil. Saute mushrooms in 1/4 c. butter for 30 minutes. Combine rice, sauteed vegetables, feta and pine nuts. Whisk together vinegar, pepper, and 1/4 c. olive oil. Toss into rice and serve warm. This is also tasty cold.
Additionally this week, I made a batch of Nutella espresso brownies and a pound cake laced with blackberry-fig jam (pictured above). Neither are here anymore. Just like the mouse.