When I’m not working, I have a lot of time on my hands to practice my housewife skills. I like to come stay at my boyfriend’s for weeks at a time and use his electricity while he’s at work (and use the oven to heat his studio apartment… He still refuses to turn the heat on. It is currently 39 degrees here in West Michigan… But that’s another story for another time).
Yesterday, I got a little crazy. He’s Portuguese (and so is my other boyfriend, Cristiano Ronaldo), and so I decided to (try to) make his favorite Portuguese caldo verde, or collard greens, soup. I knew I had some big shoes to fill because, come on, you can’t compete with Mom’s cooking. You just can’t. And especially since I’ve only had this soup once, didn’t really remember exactly how it tasted, and didn’t have him here to taste test it and give his input, I was going out on a real limb.
I followed this basic recipe, adding my own spices and seasoning toward the end, and omitting the sausage, since I couldn’t find it anywhere (I added a little butter and more olive oil for fat instead). Oh, and I didn’t make the double batch she used in the recipe because I don’t have a big enough pot, or fridge, here.
Turns out, it was pretty good! I made it during the day and had a bit for lunch, and I thought it was delicious. Come dinner time, though, I think it needed some extra TLC as I reheated it, which I didn’t give it because I was too occupied with trying to prepare the rest of the meal. But I still got the thumbs up from him, so I was happy.
Meanwhile, as I ate the yummy soup for lunch, I was inspired to stay out on this Portuguese limb and found this recipe for the pork chops I had in the fridge. I served it over brown rice and used half and half instead of heavy cream. It was good, but the wine I used was cheap (yeah yeah) and added a sour flavor to it, which I remedied, for the most part, with some added half and half and spices. And I let it cook down for quite a while.
Finally, dessert. During the day I threw together a delicious butternut squash pie. Yes, I have a weird obsession with butternut squash, I can’t help it! I used my grandma’s pumpkin pie recipe, just using squash instead of pumpkin, and pretty much canceling out the crust, because without the proper baking/measuring utensils it was an epic failure. But the pie itself was delicious! I’ll post the recipe in the near future!
All in all, it wasn’t the best dinner I’ve made. There were a few bumps in the road, but everything was at least edible. And by edible I mean, it was good. Not great, just good (which isn’t good enough for me, because I LOVE food). But I think it’s the thought that counts here. I tried, and for the most part, I succeeded! Housewife points for me!