The Family Table: Shortcuts are OK
It was nacho night for the three kids in our house on Sunday.
Not exactly the healthiest of choices, admittedly, but every once in a while they need a treat.
Josie, the world’s most eager kitchen helper, was a bit miffed I’d chosen to make the beef for the nachos in a slow cooker and to use store bought chips. Typically, when we do nacho night, we use flour or corn tortillas and make our own chips, seasoned exactly how we want them, at home.
“Jen,” she said, visibly annoyed, “Why did you have to buy them at the store? And why are you making the steak in the Crock Pot?”
A million explanations went through my mind.
I could tell her the truth: that I had meatloaf, chicken florentine, two soups and chili to make, vegetables to roast, a garden from which to harvest, laundry and dishes to do, and just didn’t have the energy for homemade tortilla chips or to marinate and then grill a steak that I ultimately intended to shred.
The list seemed way too long to recount in the moment, and my well-intentioned answer would have probably made her feel bad for asking for one more thing. Also, I’m not entirely certain she would’ve continued hearing me after first couple words.
“Sometimes, you’ve gotta take a shortcut,” I said.
That was the simpler version of the truth on Sunday.
Some days, we all wake up full of vim and vigor, ready to conquer the day and tackle the litany of parental responsibilities with a sincere smile and a skip in our step. Others, well, not so much.
Sunday was a “not so much” kind of day. At the start of this school year, Gabe’s schedule switched. No longer does his bus come just before 8 a.m.; it instead stops at the end of our street between 6:45 and 6:50 a.m. Earlier wake up for him means earlier wake up for me.
And so, at 5:15 a.m., Gabe is up, showering and getting ready. By 5:30 a.m., I’m making sure he’s up showering and getting ready. I’m proud to say there’s only one morning he’s slept in, but the early wake ups are getting to both of us.
Monday night, I went up to bed just after 8:30 p.m. That’s a 90-minute departure from my normal 10 p.m. sleep time. (I can just about see my mom chuckling while she reads this, by the way — my early bedtime is a source of amusement to her, because I’ve been a champion sleeper my entire life, and she needs far less sleep than I do.)
As we creep around downstairs in the morning, making breakfast, coffee and gathering stuff up for school, Gabe and I are near always greeted by Josie. She creeps down the steps quietly, often before 6 a.m. “I know. Go back up to lay down. I just wanted to give you guys a hug,” she’ll say, rubbing her eyes and yawning.
Wes, on the other hand, well he’s like me: if they gave medals for sleeping, he’d be gold all the way. A marching band could walk through his room playing while a storm raged outside his windows and dogs howled in the street. I’m pretty sure he wouldn’t move.
I digress to my point here: sometimes, simple and shortcuts are OK.
Even though the chips were store bought and the meat was slow cooked, I certainly didn’t hear any complaints.
Jennifer Harr is the Herald-Standard’s news managing editor. Contact her at jharr@heraldstandard.com or follow her on Twitter @HSJenHarr.
2 pounds London broil
1 small onion, sliced
1 bell pepper, sliced
2 limes, juiced
1 orange, juiced
1 lemon, juiced
3 tbsp oil
4 garlic cloves, minced
2 teaspoons cumin
1 teaspoon chili powder
1 teaspoon oregano
Salt/pepper to taste
Sear the steak in a pan, and then put it in to a slow cooker. Add the remaining ingredients, and cook for 3-4 hours on high. Drain off the juices, and slice down the meat. Combine it with the onions and peppers, and set aside.
While the steak cools, prepare the toppings. The kids like to use a couple of ears of corn, cut off the cob, some fresh diced tomatoes, thinly sliced scallions and drained and rinsed black beans. When the adults indulge, we thinly slice fresh jalapenos for ours.
Pour a bag of baked, plain tortilla chips onto a large sheet tray. Try to keep it to a single layer, and add whatever toppings you prefer to it. Top with shredded cheese.
Bake in a 400-degree oven for about 10 minutes, until the cheese is melted.