Diana the Huntress Serves Dinner

Photo courtesy Henrik Wann Jensen

People.  I am on a culinary roll.  Since the hottest day in L.A. in recorded history, your everyday domestic goddess has improved the venison meatloaf menu.  Here it is for you to enjoy.

Serves 4.

Sweet & Tangy Venison Meatloaf
Ingredients:

• 12 oz. venison breakfast sausage/ground venison (or ground beef, for all you mortals)
• 3/4 cup onions , finely chopped
• 1/2 cup breadcrumbs
• 1/3 cup BBQ sauce
• 1/8 cup peach preserves
• 2 eggs , lightly beaten
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper Ingredients

Position baking stone on a rack in the center of the oven. Preheat the oven to 350ºF for 20 minutes (or just 5, if not using a baking stone). Lightly grease a 9x5-inch (or smaller) loaf pan.

Combine all ingredients in a large bowl and knead mixture with your hands until everything is well blended but not overmixed.

Pour meat mixture into loaf pan and bake on baking stone until the meat is firm to the touch and has shrunk away from the sides of the pan or until an instant-read thermometer inserted into the center of the loaf reads 160ºF, 30-40 minutes.

Pour off excess fat and let stand for 15 minutes before serving.

Note: This makes a mini or short loaf. Recipe can be doubled; every ingredient is doubled except eggs--use three large.  Increase baking time.


Meatloaf "Gravy" for the Table
My three-year-old loves this!  Mix equal parts

• BBQ sauce
• ketchup, and 
• peach preserves.

Ginger Mashed Twice-Cooked Potatoes
With a rack placed in the middle of the oven, preheat to 400º F.

Steam until soft when pierced with a fork, approximately 5 minutes:

•  4 lbs. potatoes, chopped into chunks for quick cooking

(Leave the skin on! The skin has most of the nutrients and it adds a wonderful texture and flavor.) 

Mash potatoes together with

• 1-2 T fresh ginger, minced
• 2 cloves garlic, minced
• 2 T butter or Earth Balance Natural Buttery Spread (vegan)
• salt and pepper to taste

Lightly grease a casserole pan with

• vegetable oil

Pour potato mixture into pan and bake for 15 minutes or until golden brown.



Zingy Peach Rocket Salad

Flash fry on a dry skillet over high heat until beginning to wilt and brown:

• 1/2 cup red onion , sliced into rings

Let cool.

To make the dressing, combine and wisk or shake in a tightly sealed container:

• 1/4 cup olive oil
• 1/8 cup lemon juice
• 1/8 cup red wine vinegar
• 1/4 teaspoon  salt (or to taste)
• 1/8 teaspoon ground cayanne pepper
• 1/8 teaspoon freshly ground black pepper 

Toss

• 6 cups rocket lettuce (a.k.a., arugla)
• 2-3 organic peaches, ripe and chopped into bite-sized pieces
• 3/4 cup pecan pieces

with onions and enough dressing to moisten. Distribute to serving plates and serve as the starter. . . . Zing!

From Jean M. Zimmermann | New York private art dealer & fine arts appraiser on artregister.com

Domestic Goddess? Check.

We've been having a cricket problem at our place.  Crickets? A problem?  Well, we thought the first one was cute and harmless.  Then we got acquainted the rest of her family . . . her sisters, brothers, parents, aunts, uncles, cousins, first cousins, second cousins, BABIES, third cousins, etc.  Then we observed the cricket cuisine: fallen Cheerios, phone ear plug cushions, the bite valve of my sports bottle. . .  Um. No more Mr. Nice-Guy.

So, today I prepped rooms for insect spraying, packed separate bags for the children, took out the trash, vacated the home for said spraying and drying/airing, turned in paper work at the housing office, napped baby at a friend's place, returned home, put daughter down for nap and—all while juggling baby and keeping him away from pesticides and disinfectants—vacuumed, swept, mopped, wiped down the baseboards in every room with disinfectant, put the rooms back together, and took a cool shower to recover.  I must have vacuumed up over a dozen crickets in the living room, most of them still alive and hopping.

And yes, it was 107 degrees today in my neighborhood. And, no, we don't have central air.

Then I nursed the baby down for another nap, read the daughter a story, made venison meatloaf from scratch with an original brand-new recipe (which we all loved), wiped and polished bookcases and shelves, served dinner and got children down for bed.

Oh, and the venison?  Hunted in the wild and made into sausage at home . . . by my uncle (a master bowman), not me.  But still.

Today I feel like Diana, goddess of the hunt. Beware my vacuum wand, O leaping green stags of the carpet!

So, yes; I am a domestic goddess. One that comes replete with your common household goddess attributes such as rage, ire, and fury, unrealistic demands, fickleness, vanity, and general unpredictability. 

There are three things for which I am grateful, three for which I give thanks:
(1) I am grateful for a most patient, accommodating husband.
(2) I am grateful that my children will not remember every moment of their time with me in childhood.
(3) And most importantly, I am grateful for the fact that I am not God.  (And so are a lot of other people.)

Who is like you, O Lord, among the gods?

Who is like You, glorified in holiness,

Marvelous in praises, doing wonders?

-Ex 15:11