Nice kids from SF’s Mission H.S., eating at T-lish
Tacolicious, our kids’ restaurant, has a new company mission statement – which has been enhanced in a way that only Joe, our son-in-law, could do it. But I can restate it simply – and family-friendly – as “Be Nice.”
“Nice” is such a plain word. I’m sure my CC English professors would have winced if we’d used it in our writing. But I’m thinking that simple – or plain – or basic – is sometimes all we need. For example, “You can do it!” Those were words of encouragement shouted to the bicyclists at the beginning of Andy’s famous Tour de Friends bicycle ride. Even better for this blog, one of the cyclists reminded everyone to “Be nice” (see today’s Andy’s Corner for more).
One simple line that gets me teary every time I read it is the dedication in our daughter Sara’s first cookbook, Asian Vegetables.
“to Mom, of course”
Or maybe it’s ending each phone conversation with “love you.” Our grandsons routinely say it as they hang up (obviously from their cell phones), and I love it. I’ve read that the Scandinavians are famous for being uneffusive, so that may explain why my Swedish mother was not known for lots of “I love you’s,” though those were the final words we exchanged when I visited her the last time at the Fort Collins hospital.
“Peace” is another beautiful word, considerably more eloquent in its monosyllable-ism than “nice.” Go in peace, my friend.
But back to “nice.” When Andy and I are eating out, we’re total suckers if the waitstaff is attentive, happy, polite, kind, considerate – i.e. nice (NICE!). Even if the food is just good, we’re still happy campers.
Want to have a nice dinner party? Of course you’ll be nice to your guests, so I want to focus on how you can entertain – and be nice to yourself. Sure you can bring food in, but guests really love home-cooking (it’s so “yesterday!”)
Give up the notion that you have to always prepare an appetizer and a salad and a vegetable and a main dish and a dessert, if company’s coming. And by all means, avoid picking a menu which requires you to do a lot of stuff at the last minute. Most of us will be so worn out at the mere thought of all that work that we’ll forgo entertaining altogether – or be too frazzled to enjoy the occasion.
Here’s what I recommend for a height-of-the-summer super simple dinner party:
#1: buy good cheese – and delicious crackers. That’s your appetizer.
#2: make the main dish a one-dish stand and something that can be done hours ahead of time.
#3: bake a really simple summery dessert (recipe follows) and buy the most wonderful gelato or ice cream you can find to go with it (here in Sonoma County I’d pick Fiorello’s). It’s all so do-able – and so so SO nice. Have a good one.
My quick and easy summer meal for 4:
Appetizer – Simple Feta Cheese: about a 7 oz block of feta cheese (enough for 4-6) cut into bite-size cubes, drizzled with lemon juice, then olive oil and sprinkled with a bit of dried oregano and a pinch of red chile flakes – if you like spice. Serve it with lentil or pita chips – and maybe some Greek olives along side. This simply-marinated feta will improve in flavor if it sits for a while before serving; what more could you want – and easy peasy!
Feta cheese appetizer
One-dish main dish – Easy Lamb and Lentils with Pita Bread
Dessert – Marion Cunningham’s Fruit Crisp – with ice cream or gelato, optional but delicious
(another meal idea could be something retro and fun – and very very easy: Triscuits with Yellow Cheddar Cheese, Sloppy Joes served with iceberg lettuce topped with Blue Cheese Dressing and Katharine Hepburn Brownies – and ice cream – for dessert.)
Easy Lamb and Lentils
Easy Lamb and Lentils
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1 tablespoon vegetable oil
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½ lb ground lamb
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1/2 tsp kosher salt
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1/4 tsp black pepper
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2 garlic cloves, minced
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1/4 – 1 tsp crushed red pepper flakes (1 tsp will make it pretty spicy but good!)
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1/2 tsp cumin seeds or 1/2 tsp ground cumin
- 1/2 tsp ground coriander (optional)
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1½ cups cooked brown or French green lentils (from 1 cup dried)
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2 medium cucumbers, chopped
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1/2 c chopped fresh parsley, – or 1/2 c chopped fresh cilantro (or both!) – plus leaves for serving
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¾ c plain whole-milk Greek yogurt
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Pita bread and lemon wedges (for serving)
- sliced tomatoes on the side (optional but delicious)
Heat oil in a medium skillet over medium high heat. Add the lamb and fry, stirring, until it’s nicely browned and cooked through. Leave the lamb in big chunky pieces, as you fry it. Add salt, pepper, garlic, red pepper flakes, cumin seeds, and coriander and mix, then lower the heat and cook another minute or two. Stir in the lentils and cook, stirring, until the lentils are warm.
Remove from the heat and stir in the cucumber and parsley.
Serve by putting about 3 tablespoons of yogurt on each plate and then salt the yogurt lightly on top. Dish up the lentils and lamb along side the yogurt, add a lemon wedge, and then sprinkle the additional parsley leaves over it all. Serve with pita bread.
This fruit crisp recipe comes from Marion Cunningham, who did two highly-regarded revisions of the great Fannie Farmer Cookbook, as well as write about food for The SF Chronicle, the LA Times, and all the famous food magazines. I love it because I always have issues with soggy crusts, and this recipe not only eliminates that but eliminates the need to make and roll out a pie crust. And it’s so simple.
Marion Cunningham’s Fruit Crisp – just out of the oven
Marion Cunningham's Fruit Crisp
For the crisp topping:
- 1 cup flour
- 1 cup sugar
- 1 tsp. baking powder
- 1⁄2 tsp. kosher salt
- 1 egg, beaten
- 1 stick (1⁄4 pound) butter, melted (note: this is not added to the topping mix but poured over the top just before baking!)
For the fruit filling:
- 5 cups fruit, cleaned and stemmed; slice large fruits (mixing the fruit is even more fun than using just one; use blueberries, blackberries, strawberries, peaches (peeled), nectarines, and/or plums)
Preheat the oven to 375°. Generously butter an oval or square baking dish, about 8″ × 8″× 2″.
Big Little Meals 
You’re the nicest, We love you! PEACE xo HB and T
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Ahhhhh, we love you too, H&T! And we think you’re both really nice.
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You guys always make me laugh!
Really enjoy your blog….thanks!
Sharon
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Thanks to YOU Sharon for the comment. Of course, making you laugh may be good or bad. We will assume the good side of the equation.
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