[FHCx346] National Noodle Ring Day

IT’S NATIONAL NOODLE RING DAY!

We didn’t know what a noodle ring was before this food holiday challenge. Apparently lots of cultures use the ring form to make baked noodles, ranging from Italian (timballo, if that counts) to Ashkenazi (kugel in ring form). We like noodles well enough, and have enjoyed them plenty throughout the year like Noodle Day, but today was a special challenge to try something new. We lifted this recipe and gave it a shot.

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You remember Bundt Day, right…?

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A whole bunch of stuff (go read the recipe!). Most of the flavor comes from a can of cream of mushroom soup, the cheese, and the broccoli…

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With some strong help from Lipton’s Onion Soup mix. This stuff is the business. We’d make anything with it.

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Cook a bunch of egg noodles and then pour them in. 

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Should we just eat it as is?

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Pack it into the pan. Set into 350F for almost an hour. We ended up doing about 55 minutes.

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Drumroll pleeeeease!

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Tada!

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What it looks like at a cross-section.

It tasted like cheesy onion-y cream of mushroom stuff. Best part was that SP worked with SPom and SPad to make it, and then got to serve it with AKma and AKpa. Family gathering for the win!

Tomorrow is National Ambrosia Day and National Gingerbread House Day.

-SPAK

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[FHCx317] National Pizza With Everything (Except Anchovies) Day/National Chicken Soup for the Soul Day

IT’S NATIONAL PIZZA WITH EVERYTHING (EXCEPT ANCHOVIES) DAY AND NATIONAL CHICKEN SOUP FOR THE SOUL DAY!

Everything?! Well, almost everything. For some reason, anchovies were left off of tonight’s menu by the powers that be. It wasn’t us. We’d eat anchovies.

We were able to swiftly pick up pizza at a local joint called Fresh Picked Pizza. They have all sorts of really tasty pizza, but we knew that we had one in mind to get fixed up for the evening.

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Do note the lack of anchovies.

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As a personal-size pizza, you can barely fit all those ingredients on there. Wonderful.

Today’s other holiday comes at a fortuitous time as AK is battling the Minnesotan common cold. (We’re sure SP will follow suit shortly.) Truly there is no better remedy for the insufferable symptoms quite like a homemade Chicken Soup. It warms the heart and soul and tummy. Thanks to SPom and SPad for always having the tastiest and most comforting chicken soup.

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Since SP moved out of his parents’ house, seeing a huge container of chicken soup like this is not infrequent.

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With carrots and matzo balls of course.

We feel comforted by our comfort foods.

Tomorrow is National Indian Pudding Day!

-SPAK

[FHCx311] National Nachos Day

TODAY IS NATIONAL NACHOS DAY!

Nachos were invented by a guy named Ignacio (“Nacho”) in 1943 as a treat for some US Soldiers stationed at Fort Duncan near Mexico’s border. In his hometown of Piedras Negras, they celebrate Nacho by having a Nachos Festival in October. Man, that would certainly be a sight…

Americanized nachos (more than just chips, cheese, and peppers) might include any of the following: black beans, pinto beans, refried beans, chili, cilantro, green onions, chicken, steak, ground beef, guacamole, lettuce, lime juice, olives, garlic, pico de gallo, salsa, sour cream, etc., etc. As big as you can pile it on is your tribute to the great Ignacio Anaya.

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Cook up some steak AK style with garlic salt, onion powder, and pepper.

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Chips.

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Cheese.

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Steak.

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Salsa and Guac.

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Lettuce eat!

Delicious carby nachos. If only we could eat your salty cheesiness forever.

Tomorrow is National Bittersweet Chocolate with Almonds Day!

-SPAK

[FHCx289] National Roast Pheasant Day/National Chicken Cacciatore Day/National Mushroom Day/National Red Wine Day/National Cheese Curd Day

Title too long.

IT’S NATIONAL ROAST PHEASANT DAY AND NATIONAL CHICKEN CACCIATORE DAY AND NATIONAL MUSHROOM DAY AND NATIONAL RED WINE DAY AND NATIONAL CHEESE CURD DAY!

If you thought having three food holidays in one day was difficult, welcome to the big leagues.

Cheese curds.

We picked some up from Culver’s, which is really the only choice for cheese curds when the State Fair isn’t operating. In fact, they’re having a promo right now for “Curd Nerds” and a sweepstakes to win a whole bunch of money. Here’s hoping.

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“Fried” and “cheese” do belong in the same sentence together more frequently than you’d think.

As for the main event, SParents really blew us away with all their hard work today. SPom put together a chicky-catch yesterday, that we were able to heat up and have at dinner tonight.

Basically chicken cacciatore is a kind of Italian chicken stew that has a bunch of veggies, and is usually served over noodles.

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Notice the mushrooms for mushroom day?

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In the US, we frequently use a red sauce for cacciatore.

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Along with dinner was some red wine…

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…and some sauteed mushrooms, just because you can’t ever have enough.

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We’d been really nervous with roast pheasant coming up. It’s not something that we frequently get around here, even though many of SP‘s coworkers are reveling in the opening of the pheasant hunting season this weekend. Sure you can hunt it, but can you roast it? SPad can. He got these pheasants from the grocery store on special order, and went to work with a tasty recipe.

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Hate to say it… but it tastes like chicken!

It was extra special with the juice/dip/sauce that went with the recipe.

All in all, a successful but stressful day, and we didn’t even have to do the brunt of the work. Thanks SPom and SPad! Here’s hoping we don’t have another psychotically packed day of food holidays again.

Tomorrow is National Liqueur Day and World Food Day.

-SPAK

[FHCx285] National Sausage Pizza Day

TODAY IS NATIONAL SAUSAGE PIZZA DAY!

We’ll make this quick, as talking about food already makes us weary. See, tonight is the beginning of Yom Kippur, which is a fasting holiday. Sigh.

When we think of pizza with sausage, our first thought is not some delicious pizza with artisan Italian sausage. It’s the opposite of classy, with just hunks of sausage on a plain old pizza. We don’t want to offend those who love it as a topping, but really, our food holiday was epitomized by getting our pizza from AK‘s school cafeteria.

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And that’s that.

Tomorrow is National Gumbo Day! …when we can eat again.

-SPAK

[FHCx283] National Moldy Cheese Day/National Submarine-Hoagie-Hero-Grinder Day

This one is not for SPom.

TODAY IS NATIONAL MOLDY CHEESE DAY AND NATIONAL SUBMARINE-HOAGIE-HERO-GRINDER DAY!

We’ve now celebrated hoagies twice already. But today is when we put aside naming differences and realize what’s important: meat, oblong roll, insert into face. Our way of celebrating was ordering Jimmy John’s on a lazy Sunday morning.

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Left: AK‘s Beach Club. Right: SP‘s Bootlegger. Both without the tomato and with extra onions.

As the song goes: Sandwiches are beautiful / Sandwiches are fine / I like sandwiches / I eat them all the time.

Also celebrated today is moldy cheese. We both love cheese, ranging from aged sharp cheddar to the mozz you put on a pizza to the stinkiest of French cheeses. It’s really good stuff. Recently, we’ve had a few times where we pick up one of the small slivers of cheese at Lund’s & Byerly’s – they’re about $1 to $2 for a taste of a cheese and we just share them as a snack. Good stuff. This time we went a little larger just to make sure we could celebrate the day.

But wait a second. Moldy? Yes. From the same genus that brought you the miracle of penicillin comes a particular blue mold culture distinct to “blue” cheeses. Yes, it was probably discovered by accident. But it was a divine accident. Some still deny how great blue cheese is because they get stuck on the brevibacterium – it’s a bacterium that grows plentifully on human skin and causes that distinct foot odor. It’s not the kind of bacteria that causes the worst of smelly feet (that’s Kyetococcus sedentarius) so get over yourselves.

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St. Pete’s and some Societe Roquefort

Yum!

Tomorrow is National Angel Food Cake Day. Talk about a palette cleanser.

-SPAK

[FHCx262] National Cheeseburger Day

Deja vu…

IT’S NATIONAL CHEESEBURGER DAY!

Well on Thursday we celebrated double cheeseburger day. Today celebrates the singular. The original. But we aren’t going to do your regular old McDonald’s.

We’re Minnesotans. We believe in the Juicy Lucy. We went to Blue Door Pub.

The Juicy Lucy is a Minnesota invention, where cheese is stuffed into the burger. Techniques vary, and there is dispute regarding what restaurant actually created it. But Blue Door has one of SP‘s favorite burgers, so we had to do it.

Behold, the Merriam Park burger. Burger stuffed with blue cheese, bacon, and garlic, and topped with a red currant jelly.

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STUFF IT INTO DA FACE

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Look at all that good stuff inside.

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Oh, and here’s AK‘s burger, the NeuFrenchy: swiss cheese, prime rib, mushrooms, swiss mornay sauce, and onion jam. Served with au jus!

Horribly unkosher and horribly delicious. It’s like we’ve taken everything we can from the cow and made it tasty together.

Tomorrow is National Butterscotch Pudding Day!

-SPAK