[FHCx203] National Junk Food Day

They say you are what you eat…


There’s probably more access to junk food now than ever. Then again, here’s our pantry’s selection of junk food:

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Individually weighed and bagged baked Cheetos and a bag of Lay’s Chips leftover from SP‘s work.

In addition to that plethora of junk, SP had this food catered at work today. How appropriate!

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Chicken fingers and Mac ‘n Cheese? It’s like a 10-year-old’s dream. Hopefully you aren’t making junk food too much of your regular everyday life. Just be careful of beige-colored things, as tasty as they are.

Go have a little junk!

Tomorrow is National Penuche Fudge Day.


[FHCx117] National Pretzel Day

Tie yourself in knots for


Ok, we get it. Every holiday ever has some kind of bread product. At least, for those that happen to fall during Passover. We’ve got blueberry pie later in the week (the crust!) and shrimp scampi on Friday (noodles!) so we are in some pain. Thankfully, Osem came to the rescue with Kosher for Passover, Gluten-Free Pretzels.

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They have the texture of a Ritz cracker – not quite the crisp of Pretzels.

If we had our way, we would be celebrating today with the Bengal Barbecue’s Jalapeno Pretzel with some Banyan Sauce, as we mentioned on International Hot and Spicy Food Day. Soft pretzels are amazing, and those in particular top the charts on favorite pretzel of all time. All hail to Disneyland!

AK found this mix for “compost cookies” that we decided to make tonight. Though we won’t be able to eat them, SP will bring them in as treats for Administrative Professionals’ Day tomorrow. Those folks at SP‘s school make his life significantly easier, so he’s happy to bring them stuff on their appreciation day. So what is a compost cookie? Thanks to Milk Bar, we have a mix.

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Our ingredients!

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The flour mix and some butter.

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Add in the chocolate chips/butterscotch chips/graham cracker/oats packet of stuff.

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Throw in some crushed potato chips and crushed pretzels

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Bake at 375 for 10-12 minutes

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Aw man. I guess we’ll hear about how they are tomorrow!

Speaking of which, in addition to Administrative Professionals’ Day, tomorrow is also Prime Rib Day.


[FHCx83] National Chip and Dip Day/National Melba Toast Day

It’s a chip and dip!


Oh boy are we excited for today! Chips are awesome. Dips are awesome. Let’s make a mash-up (and we’ll throw some Melba Toast in to help with the dip!).

We present: The SPAK Chip and Dip Experience, March 2016:

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Three dips represented: AK‘s Beautiful Bruschetta, SPad’s Excellent Eggplant Dip, and SPom’s Outstanding Onion Dip

Alright alright, here are the recipes…

AK‘s Beautiful Bruschetta:

  • 5 Roma Tomatoes, chopped
  • 2 Garlic cloves, chopped
  • 4 oz fresh mozzarella, chopped
  • 6 leaves basil, chopped fine
  • 2 Tbsp Olive oil
  • 1 Tbsp Vinegar
  • Salt and Black Pepper, to taste

Basically you just mix it all up once everything is chopped. It’s HEAVENLY. We could eat Bruschetta day in and day out, despite the fact that neither SP nor AK typically enjoy raw tomatoes! That’s the power of this dish.

SPad’s Excellent Eggplant Dip (made by SPad himself for the holiday, thanks SPad!):

  • 3 large eggplants, halved lengthwise
  • 1 large green bell pepper, chopped fine
  • 1 bunch scallions, minced
  • 1/2 tsp Liquid Smoke
  • 3 Tbsp Vegetable Oil
  • Salt and Pepper, to taste

First you have to “overcook” the eggplants in the microwave after drizzling with oil. Make sure to cover it in wax paper first! Alternatively you can roast or grill them in foil. Once softened and fully cooked, scoop the flesh out of the skin and let it cool. Then you can finely chop/mince the flesh of the eggplant. Blend in the remaining ingredients and let it chill in the refrigerator at least overnight.

This dish has been a hallmark of holiday hors d’oeuvres in the SPamily household. Thanksgiving, Passover, you name it, this eggplant dip is there. The recipe, handed down in SP‘s paternal family, will make you love the eggplant more than any other dish. Serve it with crackers or chips or melba toast. This dip is on point.

SPom’s Outstanding Onion Dip (made by SP for the holiday. Sorry SPom.):

  • 8 oz light sour cream
  • 5.33 oz non-fat plain greek yogurt (We used Chobani)
  • Goodman’s Onion Soup Mix – alternatively, the Lipton one is also amazing because it has bigger onion bits in it.

This is the smallest recipe represented here today, but it’s the most popular dip for chips around these parts. Whenever there are cold cuts dinners, this dip is often found sitting next to some Old Dutch Rip-L chips. It’s really up to you how much of the onion soup mix you want to put in but in this house we like to lay it on there (AK, excitedly: “Whole thing! Whole thing! Whole thing!”). Make sure you’ve got some water on hand to help counteract the saltiness of the soup mix! This dip is creamy and flavorful and leaves the most amazing taste in your mouth. Stop reading this and go make some!!

Tomorrow is National Chocolate Covered Raisins Day, much to AK‘s displeasure.


[FHCx47] National Almond Day

Oh, Amygdalus…


Here’s to almonds: plain, salted, cinnamon roasted, chocolate covered, Jordan… Almonds are great for all sorts of reasons. It’s “nutritionally dense” which means it carries a lot of vitamins and minerals per gram. As opposed to chocolate cake, which is deliciously dense, and carries a lot of sugar and fat per gram.

But for real. SP has a hard enough time getting lunch eaten during the school day. You really don’t get much time as a teacher, and that makes choosing lunch very important. For a very long time, his go-to has been a turkey sandwich with potato chips and an apple, possibly with a chocolatey something for the end. Over time, the need for the chocolatey thing mattered a lot less. Most recently, there was a paradigm shift as chips were no longer a major part of the SPAK household. It was just getting too hard for the two of us, so we really eat chips sparingly these days.

That meant finding a low-calorie, filling side to go with the sandwich. One option that SP has found that works really well is almonds. And it seems he’ll never get tired of them!

2016-02-16 11.28.14So thank you, almonds, for being part of this complete lunch.

Tomorrow is Cabbage day and Cafe Au Lait day!