


Grilled ham, cheddar, and apple sandwiches; onion rings 





5 generous Tbs gochujang
2 Tbs honey
2 tsp sugar
2 Tbs soy sauce
5 cloves minced garlic





Hamburgers, chips, strawberries


Kielbasa, red potato, and cabbage with mustard sauce



Chicken enchiladas



Chicken and chickpeas, yogurt sauce





I took tons of pictures, so here’s another one:

Mustn’t waste film.

Ziti with jarred sauce






Gochujang sauce

10 Tbs gochujang: 100

4 Tbs honey : 68
4 tsp sugar: 16.8
4Tbs soy sauce: 3.2
2 Tbs minced garlic : 6 g
100+68+16.8+3.2+6 = 194
12.94 in Lucy’s serving
Total sauce:
sauce on Lucy’s portion: 12.94
pork: 0
seaweed: 1 per sheet
cooked rice: 45 g per cup
broccoli: 1/2 cup: 3
quadruple recipe for some reason:
Lemon meringue pie:
My-T-Fine lemon pudding mix:  272
sugar: 400
8 egg yolks: 0
crust: 88
961.8 per four pies
240.85 per pie
30.6 per 1/8 pie
40.14 per 1/6 pie


hamburger with salt and pepper: 0

l’Oven Fresh hamburger bun: 23
ketchup, 1 Tbs: 5
1 onion slice: 1
mustard: 0
15 chips: 16g
5 medium strawberries: 4.5
16 +23 + 4.5 = 48.5
2 ice pops: 18
67.5 meal


cabbage: 4.1g per cup

red potato: 26g per potato
olive oil, salt, pepper: 0
2 potatoes: 52
cup cabbage: 4.1
5 pieces kielbasa: 4.375
olive oil: 0
red vinegar: 0
minced garlic: 2 tsp, 2 carbs
salt: 0
pepper: 0
8.475 + 52 = 60.475
ice tea: 18

2 Tbs green enchilada sauce: 2.25g

tortilla: 34
chicken, salt, pepper, chili powder, oil: 0
onions, 2 Tbs: 3g
cheese: 2 Tbs., .5 g
sour cream: 2 Tbs, 2g
salsa: (doesn’t want)
32 corn chips: 16


Greek yogurt: 35g
1/2 cup lemon juice: 0
1/2 cup water: 0
1/4 cup cumin:10.8g
chicken thighs: 0
red onions: 3.84 per large ring
olive oil: 0
cumin: 2.7g per Tbs
sat and pepper: 0
chickpeas: 8g per Tbs
yogurt 35g per 32 oz/65 Tbs
lemon juice :0
garlic powder: 7g per Tbs
salt: 0
pepper: 0
.65 per Tbs of sauce

parsley: negligible

Liked it? Take a second to support simchajfisher on Patreon!

15 thoughts on “What’s for supper? Vol. 129: In which I let the extra mile fend for itself”

  1. Here’s what we ate this week:
    Sat: breakfast for supper, i.e. pancakes, scrambled eggs, and sausage links. Everyone happy.
    Sun: birthday boy wanted Toppers pizza and breadsticks. And brownie trifle for the cake. Everyone very happy. Husband made some asparagus salad for those who wanted it because when you plant 250 crowns of asparagus, someone has to eat it.
    Mon: Was going to grill chicken, but we had a lot of pizza left over so we ate that.
    Tues: sweet and sour venison, noodles, strawberries
    Wed: shamefully cheap hot dog night at the minor league ballpark. Fed everyone for $4 total.
    Thurs: husband turned 42 so we had Perfectly Normal Beast sandwiches (along with spinach salad and pretzel “salad” the latter being one of those desserts that calls itself a salad so people like me can eat it with the meal without guilt). Green-frosted laughing planet cake for dessert.
    Fri: tuna salad sandwiches because it’s too hot for anything oven-related.

  2. Simcha, DAHLING! If you or your beloved daughter are making enchiladas by rolling them, then you are wasting time that could be otherwise spent in contemplating the trailing Glory of God that is manifested in sunshine and birdsong/the Milkway/the growth of the Hawaiian islands via volacano/haranguing people on how they make their enchiladas. Stack those suckers. Same enchiladas, any and every recipe, but at a fraction of the time. I love it when you write about food (and pretty much anything else).

  3. I find all pies to be far too time-consuming, which is why in my 38 years, I have never made one. The reason they are too time-consuming is not because of the fillings, but the crust. My husband had the great good fortune to be raised by two farm women who make pies the likes of which are given prizes at the county fair. Literally. My mother-in-law renders leaf lard to make pie crust. There will be no store-bought crusts in our house, or the wrath of the ancestors would descend upon me. In the face of this pressure, I have elected to take the coward’s way and allow my mother-in-law to continue being the pie maker for our family. Unfortunately, we’re about to move 2,000 miles away from, which means I may have to finally grow up and make a pie. Which will of course never measure up to hers, because who can compete with that sort of dedication?

    1. My grandmother (eternal rest and the Light of Heaven) was the most amazing cook…and she hailed the advent of store-bought pie crusts like it was the Second Coming of the Holy One. No use at all for instant potatoes, though she gave them a shot. Pie crusts? Different story.

    2. I have made pies from scratch and I have used the pre-made pie crusts, and nobody died, and nobody pointed a finger and said “How DARE you!” because, well, a made pie is better than no pie.

      And I don’t know if it was in your marriage vows that your pies had to measure up to your mother-in-law’s, but it sure wasn’t in mine… Maybe make a pie with the pre made crusts, bury the boxes deep in the recycling, and see what he says.

      1. If a tradition of homemade pie crust is important to your husband’s family, then they can jolly well pass the torch to your husband.

    3. Well, I disagree with the people below who like store-bought crust because it is terrible (though, in fairness, maybe brands differ significantly), but PW’s pie crust recipe (with the vinegar) is the one I use and it doesn’t seem super-fiddly and it turns out well even with Crisco and not home-rendered lard. And it freezes, so you can make all the crust dough, freeze it in baggies, and thaw one in no time when you want pie. Also, my husband is from a background similar to your husband’s and so that means he’s in charge of things like canning that he grew up around and I didn’t; maybe your husband would make the pies if it’s in his genes like that…
      I will never measure up to my mil’s cooking either, but at least I feel way ahead of both my own grandmothers, so that’s something.

    4. I use Betty Crocker’s pie crust mix (in a box)…about $2 at Walmart….it takes some time to push it and shape it into the pan with my fingers (I haven’t ever tried rolling it), but it is the best tasting crust I’ve ever had (better than Whole Foods, any store bought, any homemade)….my family loves the chocolate chess pie recipe from the famous angus barn restaurant in RAleigh NC….so insanely easy and good! This time of year I must have a cream cheese and real whipped cream blueberry pie….my husband loves apple pie, but we both prefer it with a crumbled topping versus pie crust on top….I’m feeling really hungry now….

    5. You can render lard in a crock pot and strain it through a coffee filter. The hard part, IMO, is finding the fat (we order pork from a local farmer and you can get the leaf lard for free, which is definitely a plus). I also found that having a decent rolling pin with sock and a pastry cloth made rolling out crust about 1000x easier. In case you do want to give handmade a try. Before that I thought making pie crust was absolutely miserable.

      The Aldi store crusts, which are only seasonal, do use lard though and are IMO highly decent.

  4. My husband and I have a bit, where we imagine our ramekins talking about us to each other in the cupboard at night. They believe they are too good for our household. They complain about how we only really use them on taco night, to hold the toppings. It’s so humiliating!, they say. The ramekins were a little disappointed that they only came in as runner-up in the Bourgie Awards, which is a fictional award given to the most bourgeois wedding present we received. First place went to the creme brule torch. Third place was, as I recall, the little fondue pot powered by a votive-sized candle. We are weird, but we have fun.

    1. I’m glad you know you’re weird–I was about to assure you of it in case you had any question in your mind. But weird is the best company to be in anyway. I can’t wait to share the Bourgie Awards with my husband! Too bad it’s been 24 years and we can’t remember our wedding presents anyway. All the remaining neurons go to remembering the children’s names. And occasionally their locations.

Leave a Reply to John B. Kirk Cancel reply
