{"id":10716,"date":"2015-07-27T21:27:46","date_gmt":"2015-07-28T02:27:46","guid":{"rendered":"http:\/\/debslunch.com\/debslunchblog\/?p=10716"},"modified":"2015-07-27T21:33:52","modified_gmt":"2015-07-28T02:33:52","slug":"a-cultural-week","status":"publish","type":"post","link":"https:\/\/debslunch.com\/debslunchblog\/a-cultural-week\/","title":{"rendered":"A cultural week"},"content":{"rendered":"

Rach got here on Monday and we had those big salads I was talking about last Sunday<\/a>, topped with everything in the fridge, plus leftovers. Tabouli, beets, egg, leftover shrimp and steak, red wine vinegar vinaigrette made with scallions, because I had no garlic.<\/p>\n

On Tuesday I went to a reception at a library conference and then to the Terrace to meet Rach, who was there for a Scouting with her work colleagues. She’s the co-director of the Internet Scout Project<\/a>, so “scout” + “outing” = “scouting”. haha. She walked and I biked, and we got home on the late side and hungry, so I made a quick veggie stir fry with ramen noodles – kohlrabi, onion, carrots, broccoli, snap peas, green beans.<\/p>\n

On Wednesday for dinner I made myself a beet and egg salad in honor of my mom’s 11th yahrzeit. Last year<\/a> I had broccoli, and cheese and crackers, with salad on the side, and watched Shoot Me<\/em>, about Elaine Stritch; the year before, a friend who’s husband had just died suddenly<\/a> came for dinner, and we had chicken salad and squash casserole, and pie.\u00a0 Then I made a peach galette<\/a>, so I could eat a little after my salad supper, and Mark could have some too, when he got back from Chicago. I froze bananas in the morning, so I could whiz them up in the food processor for the just-one-ingredient banana ice cream<\/a> that’s all over the Internet – I used almond butter and a little almond extract. Mark opted for regular vanilla with his pie. And I finally made the scallion pancakes<\/a> – I’d had the dough for them in the fridge since the prior weekend. I rolled them out after the pie, while it was baking, and froze them.<\/p>\n

\"beetsalad\"<\/a><\/p>\n

On Thursday we went to see Elvis Costello. They played like 2 1\/2 hours straight – 31 songs<\/a>, new, old, covers, acoustic and electric, a few Elvis solo, a few just Elvis & his piano player Steve Nieve. I made southern summer squash casserole, where you steam the squash and mash it with butter and sugar and then mix in diced onions and bake it until it’s a little crusty – it’s delicious. I’ve always used the recipe from a cookbook<\/a> I have that’s all musician’s recipes, and looks like it’s more common for the casserole to have a cracker crumb topping and cheese – mine has none of that. I thawed the giant ham that’s been in the freezer since December and we had ham sandwiches, too, for a quick dinner before the show.<\/p>\n

On Friday, we went to APT<\/a> for Pride & Prejudice. I got a coupon for cheap tickets for volunteering at the art fair. I had a big lunch, the Southwest pizza special from Sunroom Caf\u00e9<\/a> (and I didn’t see my old friend Julie back in the kitchen – maybe she’s finally left there) – a thin crust pizza – they were cooking them on the grill – topped with chicken and salsa and avocado and Jack cheese. I brought home half of it, and Mark had that for super. I had some of the peach galette, and finished the banana ice cream. The show was really good – but long. They figured out a way to compress the action by having actors walk across the stage reciting the gossip. Looks like the adaptation for the stage<\/a> was originally done in Milwaukee, by someone named Joseph Hanreddy, who was the artistic director of the Milwaukee Rep.<\/p>\n","protected":false},"excerpt":{"rendered":"

Rach got here on Monday and we had those big salads I was talking about last Sunday, topped with everything in the fridge, plus leftovers. Tabouli, beets, egg, leftover shrimp and steak, red wine vinegar vinaigrette made with scallions, because I had no garlic. On Tuesday I went to a reception at a library conference […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[120,298,118,362,59],"class_list":["post-10716","post","type-post","status-publish","format-standard","hentry","category-uncategorized","tag-csa-box","tag-mom-oma","tag-pie","tag-theater","tag-vegetables"],"_links":{"self":[{"href":"https:\/\/debslunch.com\/debslunchblog\/wp-json\/wp\/v2\/posts\/10716","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/debslunch.com\/debslunchblog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/debslunch.com\/debslunchblog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/debslunch.com\/debslunchblog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/debslunch.com\/debslunchblog\/wp-json\/wp\/v2\/comments?post=10716"}],"version-history":[{"count":6,"href":"https:\/\/debslunch.com\/debslunchblog\/wp-json\/wp\/v2\/posts\/10716\/revisions"}],"predecessor-version":[{"id":10725,"href":"https:\/\/debslunch.com\/debslunchblog\/wp-json\/wp\/v2\/posts\/10716\/revisions\/10725"}],"wp:attachment":[{"href":"https:\/\/debslunch.com\/debslunchblog\/wp-json\/wp\/v2\/media?parent=10716"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/debslunch.com\/debslunchblog\/wp-json\/wp\/v2\/categories?post=10716"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/debslunch.com\/debslunchblog\/wp-json\/wp\/v2\/tags?post=10716"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}