This meatloaf was so, so deeeeelicious. Wendell said that the recipe was from last Wednesday's Star-Advertiser, and so as usual when it comes time to blogging about one of Wendell's dishes, I had to go hunting around for the source. This time it was easy to find. Wendell had put the newspaper with our cookbooks. And guess what. Surprise. Surprise. The article was written by Mariko Jackson, Nippon Nin's daughter!! And guess what the recipe is called. "Mom's Meatloaf in Acorn Squash"!! In case you don't know, Nippon Nin is one of my favorite fellow bloggers. I have a link to her blog on my sidebar to the right. As you can see, Wendell did not stuff a squash with the meatloaf, but I've included the entire recipe below as it appeared in the article.
Mom’s Meatloaf in Acorn Squash
3 slices bacon, chopped
1/2 onion, finely minced
2 cloves of garlic, minced
1/2 pound ground beef
1 cup grated cheddar cheese
1/4 cup Parmesan cheese powder
2 tablespoons ketchup
1/2 teaspoon salt, or to taste
1/8 teaspoon pepper
1 acorn squash
2 tablespoons olive oil
1 tablespoon flour, for dusting
Heat oven to 375 degrees. In pan over medium, saute bacon, then remove and set aside. In the bacon grease, saute onion and garlic until golden and soft.
In medium bowl, mix bacon and onion mixture with ground beef, egg, cheeses, ketchup, salt, pepper and nutmeg. To check mixture for seasoning, cook a tablespoon of the meat and adjust seasoning to taste.
Microwave whole squash 2 minutes on high. Cut off top cap of squash and scrape out seeds. Cut small slice off bottom to ensure squash stands upright. With knife, cut into flesh inside squash but do not pierce skin. Brush outside and inside with olive oil and dust inside with flour.
Stuff squash with meat, then place cap on top. Bake 45 minutes and then remove cap and bake another 10 minutes.
To serve, while still hot, cut squash into slices like an orange. Serves 4.
We got this from Chef Zone . . . Karaage Baby Tako. Interesting, yah.
It was kinda expensive . . . $23.47.
Wendell fried up a few last night.
It was good but a little bland to me. I added a little bit of salt.
This is also from Chef Zone. Landon says it's the best imitation crab stick. It was $4.07. To be honest, I can't tell the difference. Landon said there is no comparison.
This isn't from Chef Zone. It's from Chinatown. It's so good, Wendell said he doesn't think he'll ever get tired of it. It's $4.50.
I just bought these grapes from Safeway the other day. They're big, but not really as huge as they appear in this photo. They are, however, crunchy and sweet and the best grapes ever. I think they were $3.99/pound . . . kinda expensive, but worth it to me.
Awhile back me and Wendell were looking for parking in a rather full lot at Sam's Club. We noticed an open space and rushed to it. Only thing . . . somebody had just pulled into the stall right next to it and was encroaching so much into the empty stall that we couldn't fit. The driver was just getting out of his car so I rolled down my window and said, "Scuse me. Could you park your car better so that we can get into that space?" Do you know what he did? He looked at me, turned around, and proceeded to walk to the store. !!!!! What an (see below)!!!!! No, this is not my artwork. I wish I had the guts. I'm glad that some other people do though.
Awhile back I saw a program on NHK World about the history of instant ramen. It said that instant ramen was created by the Nissin company back in 1958. This new product surprised everyone and revolutionized the noodle industry. Towards the end of the program they mentioned Nissin's newest product, the Nissin Raoh instant ramen. Restaurant-quality noodles are created using the newest state-of-the art technology and is enhanced by an umami-flavored broth. They said that ramen lovers in Tokyo wait in line outside of a pop-up restaurant which serves it. You can find out more here. I had to wait until Amazon got it in stock, but I finally managed to get ahold of this miso-flavored variety.
The noodles look like this out of the package.
I don't think I'd wait in line for it, but it is the best instant ramen I've ever eaten.
If you have time, you can check out the NHK program here:
Guess what you can do with a 20-inch zipper, a 20-inch length of ribbon . . .
and some liquid stitch glue?
Once the glue is all dried, you zip it up . . . and it becomes a nifty triangle pouch. Veeery cool, hah? Instructions can be found here. You're supposed to hand sew, but because I'm lazy I used the adhesive glue instead.
Bobbi Ayn, thanks for turning me on to this project! That was fun . . . and veeeeery challenging!
Off subject, but . . . this is what you can do to protect your still-sharp favorite scissors from the men in your house.
"That's damn good potatoes!" "That's damn good potatoes!" Landon said exactly that. And he said it twice. Wendell got the recipe from this month's issue of bon appétit magazine, and . . . happy, happy . . . I found the recipe online. You can find it here.