After posting about trying a few frozen meals from Rao’s Made For Home line, a few friends shared they like Rao’s jarred pasta sauce – I’ve curiously looked at the jars in the grocery stores, but never bought one before because I’m a cheap ass.
My parents always bought Prego or Ragu. I buy the cheapest, nicest marinara I can find. Usually it’s Newman’s Own or a store brand with a short ingredient list. I’ve made my own marinara from scratch, but find it tasted worse than when I doctor up a cheap jar of marinara with sautéed onions, garlic, fresh herbs, wine, or butter. . .
With Rao’s frozen entrees in our freezer this week, we randomly watched an old season of Top Chef where the contestants cooked at Rao’s in NYC. I’m probably not going to buy the $8 jar of marinara sauce and we’re obviously not going to dine at Rao’s anytime soon (or ever, because basically no one can).
Rao’s NYC is offering takeout for the first time via text requests.
So, this is the next best thing?
I know I should use the UV happy light my work sent me, but I’m not sure if it can fix how I feel about this week of sub-zero weather, the aches and pains of being nine months pregnant, and a pandemic.
It arrived on the day of the failed coup – CAN YOU HOW I FEEL FIX THIS? I yelled as I held it up to CNN.
The cold weather does funny things to us Minnesotans. It makes us tough in cold weather and as comically weak in heat and humidity.
In the winter months, we can chill beverages in the porch or throw a bottle of gin in a pile of snow on the deck. Hot soup and casseroles can also chill outside before storage in the fridge. If you do chill food outside on your deck, watch out for squirrels!
When the weather climbs above 35 degrees, we run errands in sweatshirts and maybe even roll down the car window to cool off on a sunny days.
Ore Ida is here to solve our relationship with breakfast.
“We made Ore Ida’s Just Crack an Egg because we noticed the world’s relationship with breakfast was, well, a bit strained. We shouldn’t have to choose between a hot, homemade breakfast and a fast, bland, cold one,” their website says.
I used to scoff at microwaved eggs until I found myself trying to cook eggs at 5:30 a.m. Of course cooking eggs in a pan tastes better. But I found that I didn’t really want to mess around with egg shells and hot pans early in the morning before running to my bus.
Microwaved eggs were good enough. Maybe even luxurious, because they were a warm breakfast.
I’ve side-eyed Just Crack An Egg bowls at the grocery store for a long time. Call it morbid curiosity. The three little words, “Just crack an egg,” the convenience, the tidy little package. . .
The third trimester feels like one, violent craving for chocolate ice cream.
It also feels tired, cranky, out of breath and sore. But muchly chocolate ice cream. Chocolate shakes, most specifically, but chocolate ice cream will typically do.
“How do you make a chocolate shake?” I asked Jake.
“I think it’s just ice cream and milk.”
“That can’t be it,” I said.
When I got home, I Googled chocolate milkshake recipes and they were actually just milk and ice cream.
Here are the chocolate ice creams I’ve enjoyed most recently – I guess I’ll have to keep trying them all until I find the perfect one.
We may not have spent time inside with family this holiday, but we did exchange food and gifts and Facetimed.
Of course it wasn’t perfect, but for being in the midst of a global pandemic, it was good enough.
It reminds me think of that Big Bang Theory episode where Leonard hauls around a virtual, mobile version of Sheldon on a screen to participate in life virtually from his room.
This year, our parents both prepared meals that tied in favorite family food traditions.