[FHCx186] National Barbecued Spareribs/National Caesar Salad Day

Happy Independence Day!


Thanks to the terrific help of SPom and SPad, we had a lovely dinner for the 4th of July. If you’ll remember, we actually celebrated this holiday before the FHC even started! As SPad was master of the smoker, we got to work on the Caesar Salad inside. And really, shouldn’t Caesar Salad Day be on March 15th?

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Lettuce eat!

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Got some cheese. Didn’t snap a picture of the dressing but SPom made it from a recipe and it was really great.

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Need good croutons…

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Actually, Caesar Salad isn’t named after the original Roman dude, but restaurateur Caesar Cardini. Just a factoid. On to the main event!


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These beauties were smoked by SPad and purchased from the always-lovely Von Hanson’s Meats.

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These were so incredibly tender that we could barely cut up the racks without all of the meat falling off. Mmmmgmgmmhmrmhmmmm.

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A successful day!

Tomorrow is National Apple Turnover Day and National Graham Cracker Day!


[FHCx134] National Apple Pie Day/National Crouton Day/National Fruit Cocktail Day/International Hummus Day

That’s too long a title.


My goodness. Look at all that. We did it. And thankfully we didn’t stuff ourselves!

First up: Hummus.


Hummus is a gem of the middle-east. One of the things that could easily be overeaten and overeaten and overeaten. Whether you dip with carrots or pita or anything else, there is something very addictive about that chickpea and sesame flavor. What’s the difference between a chickpea and a garbanzo bean? I would be okay to have a garbanzo bean on my face.

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Phoenician makes a great hummus, as does the local Kowalski’s. Really good stuff.

That was our appetizer for dinner at SPamily’s house tonight. Next up was our salad course, with croutons! Not able to let bread go to waste, someone thought, “let’s just keep eating this until it breaks our teeth.” And so we did, and the delicious crouton was born! Now, we may have preferred our croutons in French Onion Soup form, but we wanted to stay modest with our calorie consumption.

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After our wonderful dinner of Chipotle Chicken (a Weight Watchers recipe), we had some dessert of Fruit Cocktail and Apple Pie. Fruit Cocktail is an interesting food, considering the strict stipulations set by the USDA (All hail USDA overlords!):

  • 30% to 50% diced peaches, any yellow variety
  • 25% to 45% diced pears, any variety
  • 6% to 16% diced pineapple, any variety
  • 6% to 20% whole grapes, any seedless variety
  • Few to no cherry halves, any light sweet or artificial red variety

Who decided that we should limit the cherries? Probably communists.

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Dibs on the nibs.

And, of course, some apple pie that was heated from a Sara Lee container SPom baked (All hail SPom overlord!)

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No better way to feel American than to eat Apple Pie when most apples aren’t even close to being in season!

And that brings our quadholiday (qualiday? quaaludes?) to a close. Great work, everyone! Pat yourselves on the back.

Tomorrow is National Buttermilk Biscuit Day.


[FHCx91] National Oranges and Lemons Day/National Tater Day/National Clams on the Half Shell Day

Rang the bells…


It’s not like citrus is special right now. I’m not even sure if the holiday actually has to do with the fruits, so much as it does the English Nursery Rhyme. Public executions, child sacrifice, Henry VIII’s many wives… Right? So much sense being made here. Well since we are referencing bells, we took our business to a new local joint, from the makers of one of our favorites (Butcher and the Boar), called 4 Bells!

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For Oranges and Lemons, SP‘s favorite cocktail, the Sidecar. Cognac, Grand Marnier, and Lemon Juice.

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Heroes on a half shell, clam power!

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AK got the Fried Chicken Cobb Salad. Mmmmm.

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SP ordered the Whole Fried Snapper, and made it through less than half of it. It was so good. Asian-y chili glaze and black beans and ughhhh so good.

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Oh hey it’s tater day!

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For dessert: Chocolate Bourbon Pecan Pie. Thankfully it wasn’t that boozey, but it tasted like a Cinnamon Roll had a baby with Pecan Pie. Amazing. Would order again.

Who would have thought that one restaurant could have all 3 of the holidays, and thematically be appropriate as well?? Thanks, 4 Bells! We had an awesome time.

Tomorrow is National Sourdough Day.


Alive and Eating Well

Man, it’s been a while hasn’t it? SP here, toward the end of October to let you know we are not dead, and we are still able to eat food. All is well in SPAKland. We just got really busy for a while moving into our new house. As we move forward, we’ll try to get back to blogging about all of our special foodings. We especially must take care, since we are only 68 days away from our challenge to observe and celebrate every single food holiday.

So for a brief post, I’d like to share with you a special homemade dinner that AK put together. On September 23rd, after a long wait, we finally completed our kitchen by having our counter installed. That meant the sink and dishwasher were hooked up so we could actually cook something in our house! AK decided one night that she’d gird her loins and make an awesome dinner comprised of three courses: 1) Caesar Salad, 2) Appetizers: Bruschetta and Bagna Cauda, and 3) A leftover steak from Lindey’s Steakhouse with some sauteed onions and mushrooms.

AK's Menu for the evening

AK’s Menu for the evening

I’ve decided that her bruschetta is one of her major talents after this meal. It’s so incredibly good. I don’t even like tomatoes, and this dish sings to me of sweetness and saltiness, basil-y and garlic-y all the same. Love it. And it’s a fruit and dairy serving!

The Bagna Cauda came as a recipe from The Stinking Rose, where we had gone for Valentine’s Day 2015. The cute nickname they give it is “Garlic in a Hot Tub.” You take an enormous amount of garlic, dump in 2 cups of olive oil, add a dab of butter, and lay down some anchovies. You bake it for a long time, which gets everything in the house smelling amazing. Then you can spread the garlic on a piece of bread and chow down. The garlic practically melts and turns to soft, garlic goo at a light touch. Because you only really eat the garlic part, we saved the olive oil that had marinated with garlic and anchovy for a later date.

The steak was great, of course, but made even more amazing from some button mushrooms and onions, sauteed with – you got it – even more olive oil and mushrooms. But the key is to avoid spilling too much oil on the veggies, otherwise their awesomeness will be too scared to come out. Just a teaspoon will do it.

As a weight update, AK is up to 28 pounds lost, and SP is maintaining around 91 pounds.

We’re looking forward to more adventures coming soon! We hope you are, too.