This past Sunday was probably one of my laziest days on record. Seriously. I watched more crappy TV than one person should in a day. That did not even the Super Bowl, we skipped it this year. I watched the Chris Rock movie Good Hair, must say I learned a lot. Who knew there was so much to hair.
I knew should have been more productive but I tried not to feel guilty about my lazy day since Friday and Saturday was busy enough to make up for my slacker behavior. Friday I went to see one of my all time favorite bands Poi Dog Pondering
. It has been far too long since I saw them or had been at the venue. Frank Orrall was dancing up a storm and running laps around the stage, oh the energy. So much fun! Even had the pleasure of running into a friend that until a few weeks ago I had the pleasure of seeing on a daily basis at work. Saturday was a non-stop day of errands, chauffeuring kids, school carnivals, cooking, cleaning, and prepping for the block progressive dinner. We hosted the salad portion of the evening I made a blood orange and fennel salad adapted from this recipe
. It was yummy even if I did totally space on including the jicama. It was a fun evening with great food amongst great neighbors. A great Winter event since we rarely see out neighbors in this weather.
Sunday I did find time to make dinner, though it was tempting to order out for delivery. We’ve been talking about giving bahn mi sandwiches a try since eating these a few times
last year. Seemed a good day to finally give it a try. Not sure my version is 100% authentic, but it was satisfying and delicious. Some of my favorite flavors! It is not as involved as it looks and makes about 4 sandwiches. I’d suggest doubling the recipe for meatballs and freezing them.
Jicama and Carrot Pickle
1 large jicama, cut into matchsticks
3 carrots, peeled and cut into matchsticks
1 t. salt
2 t. sugar plus 1/2 C. sugar
1 C. white vinegar (distilled or rice wine vinegar work)
1 C. lukewarm water
1. Cover the jicama and carrots with 1 t. salt and 2 t. sugar.
2. Knead the vegetables about 3-4 minutes to release water. Drain in a colander.
3. Combine ½ C. sugar, 1 C. vinegar, 1 C. water. Stir until sugar is dissolved. Add drained vegetables and let sit for an hour or more.
Makes about 10 meatballs
3/4 C. fresh breadcrumbs
3 T. water
2 scallions, thinly sliced
1/3 C. chopped fresh cilantro leaves
4 t. fish sauce
4 t. sugar
1 t. kosher salt
1 large garlic clove, minced
1 lb. ground turkey (lean)
1. Preheat oven to 450 degrees.
2. Soak breadcrumbs in water for about 5 minutes.
3. Add in scallions, fish sauce, sugar, salt, and garlic. Stir to combine.
4. Add turkey and mix until combined. Hands are the best tool for this job.
5. Heat a large skillet with oil and brown on meatballs on all sides.
6. Finish in oven until cooked, about 10 minutes.
½ C. mayonnaise
¼ C. Greek yogurt
1 T. sriracha sauce
1 scallion, thinly sliced
Combine and refrigerate covered
Baguettes (individual or large cut into portions)
Jicama and Carrot Pickle
Spread sriracha mayonnaise on baguette. Top with cilantro, three meatballs, jicama and carrot pickles and fresh jalapeno slices.
Back to reality today, I got myself out of bed early and went for a short run in the cold this morning. Felt great to get back on track. Do you ever enjoy a guilt free lazy day?
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