Morning Minute: Wednesday, February 6, 2019

News About Town: Monday, February 11 the Parks, Recreation, and Cultural Resource Department will host a workshop with MSW Robert Hughes on the “Seven Habits for Parents.” The workshop draws from Stephen Covey’s “7 Habits for Effective Families” among other resources. If you (like some Beacon writers) feel like you could use some more tools in your parenting toolbox, registration is $10 for Matthews residents and is open now on the Parks & Rec website.

News Around Town: Many of us leave limbs and bagged leaves at the curb for waste pick up. If pick up is delayed or if you have more yard waste than the town’s service collects (20 bags per week), you can take it to Compost Central (140 Valleydale Rd., Charlotte). This Mecklenburg County facility accepts leaves, grass clippings, and brush (should be unbagged or in clear or paper bags); clean pallets less than 5' in length; limbs and bamboo less than 5' in length; and logs over 5 inches in diameter. Curbside collection will not accept logs over five inches diameter. Other no-nos include food waste; yard waste with items contaminated with paint, plastic, or metal; tree stumps, large root balls, sod, or dirt. Root balls smaller than a basketball are acceptable.

One Fun Thing: This one is so much fun we posted a full article about it, so mark your calendar. Join Tony Lombardino and Backyard Bird store owner Laurie Horne on Saturday, February 9, 2019, at 8:00 AM, for a bird walk at Colonel Francis Beatty Park. Bring binoculars, a camera, and be ready to learn a few things. Tony has led many bird walks at the Rockefeller University Field Research Center and knows the unique spots for interesting finds around the park.

Around the Table with the Burkes: Super Spouse Dinner Takeover

“Tonight we’ll be roasting hot dogs over a campfire with friends. The side will likely be s’mores and chances are good there will not be a vegetable in sight.”

Photo by Norah Burke

Photo by Norah Burke

This week seemed to fly by, didn’t it? I didn’t get to the Farmer’s Market last Saturday thanks to a migraine, fortunately winter vegetables have a delightfully long shelf life so I still had cauliflower from the week before as well as some meat in our freezer to create our meals this week.

On Saturday I helped throw a last minute birthday party for a good friend (hi Kelly!). My contribution was homemade baked mac n’ cheese and a chocolate cream pie. I know you want those recipes, the mac n’ cheese can be found here (note: I replace the onion with a tablespoon of onion powder for kid friendliness). The chocolate cream pie recipe is here, for this one I have made the crust in the past and it’s phenomenal, but when I’m feeling lazy I pick up an Oreo crumb crust from the grocery store.

My husband Travis racked up some super spouse points this week by taking the lead on dinners. On Sunday he made hamburgers, sweet potato fries, and corn.

Photo by Norah Burke

Monday he grilled pork chops (from the Market), and I roasted cauliflower. I coat the cauliflower in 2 tbsp soy sauce, 2 tbsp olive oil, black pepper, and garlic and then roast it on a sheet pan in a 425 degree oven for 20-30 minutes.

Tuesday and Wednesday I was out of the house, so Travis served up leftovers to the kids. Supposedly they ate them all. I never look a gift break from parenting in the mouth.

Thursday I assuaged my mom and wife guilt with roasted butternut squash, rice pilaf, and soy-ginger-garlic-brown sugar chicken. Lest you think I’m some culinary professional, the chicken was… not great. I didn’t cut my pieces uniformly so some were overcooked to rubber, blech. The rice pilaf isn’t authentic, per se, it’s more of a 1950s midwestern version (my source lived in Ohio for a long time…), but it’s a favorite of the husband and yummy.

Photo by Norah Burke

Oma’s Rice Pilaf

• 1 ¼ cups Parboiled (converted) Rice

• 1 10.5 ounce can Beef Consommé

• 1 10.5 ounce can French Onion Soup

• 6 Tbsp Butter (I always cut this to 4-ish)

Combine the ingredients in an oven safe covered dish. Cook in 350 degree oven for 45 minutes, remove lid and cook uncovered for an additional 15 minutes.

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Tonight we’ll be roasting hot dogs over a campfire with friends. The side will likely be s’mores and chances are good there will not be a vegetable in sight. I’ll be back at the market tomorrow on the hunt for spinach, broccoli, and carrots. And let’s be honest, coffee from Good Cup and some kind of pastry. Bundle up and join me!

Photo by Norah Burke