Thursday, December 2, 2010
This many people
Showed up at Joseph Beth Bookstore here in the lovely Bluegrass to have Sarah Palin sign a copy of her new book. I MIGHT get in line to see John Calipari for his next book. Sarah, not so much. Although almost any woman banging on the glass ceiling of the American political scene gets at least my admiration, if not my vote (I'm looking at you, Hilary, but not at you, Nancy).
Wednesday, June 2, 2010
Not My Mama's Cornbread with dinner tonight
I don't always make my mama's cornbread although I really, really love it. At some point, I went over to the Dark Side and started adding, yes, that's right, SUGAR to my cornbread. The result is actually quite wonderful. This recipe came from Allrecipes, but I have several other similar versions.
Golden Sweet Cornbread
1 cup all-purpose flour
1 cup yellow cornmeal
2/3 cup white sugar
1 tsp salt
3-1/2 tsp baking powder
1 egg
1 cup milk
1/3 cup vegetable oil
Preheat oven to 400 degrees F. Spray or lightly grease a 9-inch round cake pan.
In a large bowl, combine four, cornmeal, sugar, salt, and baking powder. Stir in egg, milk, and vegetable oil until well combined. Pour batter in to prepared pan.
Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Tonight this is going with pork chops with mushroom gravy, mashed potatoes, and broccoli.
Tuesday, April 13, 2010
My Mama's Kitchen - Crockpot Edition
This morning I spent exactly 10 minutes throwing pot roast into the crockpot for tonight's dinner.
This crockpot
came from my mama's kitchen and I expect that it is about 40 years old. Still works great.
On to the pot roast. I take the lazy approach.
2 or 3 pound pot roast - I used bottom round sirloin (I think). I don't like the meat that is commonly marked "pot roast" in the stores. Sometimes I use eye of the round roast. Use whatever meat you want. You'll love it.
2 or 3 large white or yukon gold potatoes, cut up - I used 6 small yukon gold potatoes and left them whole
5 or 6 scrubbed carrots, not peeled (only because I'm a lazy cook) but cut into 3-inch chunks
1 diced rutabaga - don't skip this. Rutabagas are WONDERFUL and cheap. Sort of a pain to peel and chop but WORTH IT.
1 pkg seasoning - you can use "pot roast" seasoning packet or Lipton onion soup packet or you can use an onion, salt, pepper and whatever herbs/spices you want. Again, I use a packet of stuff because it's easy. Did I mention this is not a "health food" pot roast? Not organic, not free range, just regular food with maybe some better living through chemistry thrown in for good measure. Don't be hatin'.
1-1/2 cups water. If you don't use a mix or Lipton soup, you could use beef broth if you have it. Water works great and most people have it.
You can sear your pot roast if you want to before throwing it in the crockpot, but I didn't and it will be great. Pot roast on the bottom, cut up/whole vegetables on top of that. Then the water and mix stirred together and poured over the top. Top on and 8 hours later you have pot roast. I don't thicken the juice (gravy) usually but you could if you prefer. My crockpot (thanks Mama!) has an automatic setting that cooks on high for "a while" then switches to low, so that's what I use. YMMV. Serve with some kind of bread - Yankee cornbread? I have a recipe for that too.
This crockpot
came from my mama's kitchen and I expect that it is about 40 years old. Still works great.
On to the pot roast. I take the lazy approach.
2 or 3 pound pot roast - I used bottom round sirloin (I think). I don't like the meat that is commonly marked "pot roast" in the stores. Sometimes I use eye of the round roast. Use whatever meat you want. You'll love it.
2 or 3 large white or yukon gold potatoes, cut up - I used 6 small yukon gold potatoes and left them whole
5 or 6 scrubbed carrots, not peeled (only because I'm a lazy cook) but cut into 3-inch chunks
1 diced rutabaga - don't skip this. Rutabagas are WONDERFUL and cheap. Sort of a pain to peel and chop but WORTH IT.
1 pkg seasoning - you can use "pot roast" seasoning packet or Lipton onion soup packet or you can use an onion, salt, pepper and whatever herbs/spices you want. Again, I use a packet of stuff because it's easy. Did I mention this is not a "health food" pot roast? Not organic, not free range, just regular food with maybe some better living through chemistry thrown in for good measure. Don't be hatin'.
1-1/2 cups water. If you don't use a mix or Lipton soup, you could use beef broth if you have it. Water works great and most people have it.
You can sear your pot roast if you want to before throwing it in the crockpot, but I didn't and it will be great. Pot roast on the bottom, cut up/whole vegetables on top of that. Then the water and mix stirred together and poured over the top. Top on and 8 hours later you have pot roast. I don't thicken the juice (gravy) usually but you could if you prefer. My crockpot (thanks Mama!) has an automatic setting that cooks on high for "a while" then switches to low, so that's what I use. YMMV. Serve with some kind of bread - Yankee cornbread? I have a recipe for that too.
Tuesday, February 2, 2010
My Mama's Kitchen - chicken and dumplings
Forgot to take pictures last time I made this, but they look like, well, chicken and dumplings.
This is not exactly my Mama's recipe, but the results are similar.
Chicken and Dumplings, a la My Mama
1 package chicken breasts - try to find the ones with skin. You can also boil a two- to three-pound fryer
4 cups chicken broth - I use a box of Swanson's
4 cups water
onion, carrot, celery to boil with the chicken - I usually skip this
Salt and pepper to taste
Boil the chicken (and vegetables if you have them) in the 8 cups of water/broth for about an hour. Strain the broth to remove vegetables. Shred the chicken into smallish pieces and set aside. If you used chicken with skin or a fryer, separate all the meat from the bones and keep a little out for the puppy. Keep broth warm while you make the dumplings. You'll want to get it boiling again when you get ready to cook your dumplings.
I use my Mama's wooden bowl for the dumplings. I think they taste better, but YMMV.
Dumplings
2 cups all-purpose flour
3 TBS shortening
1/2 tsp salt
1/2 tsp baking soda
2/3 cup buttermilk - yes it makes a difference - you can buy pints of it at some stores.
Cut the shortening into the flour, salt, and baking soda - I use a fork and just mash it around, and it works fine. Add the buttermilk (you didn't use regular milk, right?) and stir the dough until it is mixed up.
Using a well-floured surface (I use a large cutting board but you can use a clean counter top or wax paper covered counter top), pour the dough onto the board and roll it around a bit in the flour so it isn't sticky. Then fold it over on itself a few times to incorporate a little more flour into the dough. I like to separate the dough into 2 pieces at this point so I can roll the dumplings out very thin. I use my Mama's rolling pin (again, tastes better) and roll out the dough VERY thin. If the dough is too thick, your dumplings will be big clumps of gross. Take the time to roll it out. Use a pizza cutter or sharp knife (be careful on your counter top!) and cut the dough into slices about 1-1/2 inches wide and 2-3 inches long. Put the dumplings over in the boiling broth and let them cook for 30 minutes or until broth starts to thicken up - might take a little longer. Don't stir the dumplings up too much. When the dumplings are done and the broth is thickened, dump in the shredded chicken and mix up. You will probably need to adjust the seasoning. We almost always have to add more salt and pepper. Make some sweet tea and eat 'em up.
I have an alternate dumpling recipe that is my sister's Mama's recipe. I'll post it here in a bit.
This is not exactly my Mama's recipe, but the results are similar.
Chicken and Dumplings, a la My Mama
1 package chicken breasts - try to find the ones with skin. You can also boil a two- to three-pound fryer
4 cups chicken broth - I use a box of Swanson's
4 cups water
onion, carrot, celery to boil with the chicken - I usually skip this
Salt and pepper to taste
Boil the chicken (and vegetables if you have them) in the 8 cups of water/broth for about an hour. Strain the broth to remove vegetables. Shred the chicken into smallish pieces and set aside. If you used chicken with skin or a fryer, separate all the meat from the bones and keep a little out for the puppy. Keep broth warm while you make the dumplings. You'll want to get it boiling again when you get ready to cook your dumplings.
I use my Mama's wooden bowl for the dumplings. I think they taste better, but YMMV.
Dumplings
2 cups all-purpose flour
3 TBS shortening
1/2 tsp salt
1/2 tsp baking soda
2/3 cup buttermilk - yes it makes a difference - you can buy pints of it at some stores.
Cut the shortening into the flour, salt, and baking soda - I use a fork and just mash it around, and it works fine. Add the buttermilk (you didn't use regular milk, right?) and stir the dough until it is mixed up.
Using a well-floured surface (I use a large cutting board but you can use a clean counter top or wax paper covered counter top), pour the dough onto the board and roll it around a bit in the flour so it isn't sticky. Then fold it over on itself a few times to incorporate a little more flour into the dough. I like to separate the dough into 2 pieces at this point so I can roll the dumplings out very thin. I use my Mama's rolling pin (again, tastes better) and roll out the dough VERY thin. If the dough is too thick, your dumplings will be big clumps of gross. Take the time to roll it out. Use a pizza cutter or sharp knife (be careful on your counter top!) and cut the dough into slices about 1-1/2 inches wide and 2-3 inches long. Put the dumplings over in the boiling broth and let them cook for 30 minutes or until broth starts to thicken up - might take a little longer. Don't stir the dumplings up too much. When the dumplings are done and the broth is thickened, dump in the shredded chicken and mix up. You will probably need to adjust the seasoning. We almost always have to add more salt and pepper. Make some sweet tea and eat 'em up.
I have an alternate dumpling recipe that is my sister's Mama's recipe. I'll post it here in a bit.
Thursday, January 28, 2010
My Mama's Kitchen - Tools of the Trade
I've been using these kitchen tools since 1987. They are from my mama's house and I brought them with me when I cleaned out her house after she passed away. Not sure of the exact age, but I remember them from forever ago.
Dumplings for Mama's chicken and dumplings always started out in this wooden bowl. Stay tuned for the recipe.
Dumplings for Mama's chicken and dumplings always started out in this wooden bowl. Stay tuned for the recipe.
Wednesday, January 27, 2010
Funny of the Day
I think this sketch might be the reason I've had as many as six cockatiels at at time...
Friday, January 22, 2010
Rumour Has It
This is who I wanted to be in 1977:
(The one on the right, Stevie Nicks)
Here she is circa 1997 or so:
Yeah, I still want to be her, former cocaine habit and all...
And here's something on my wish list:
This album has never been released on CD. My copy of this album went to that great vinyl repository in the sky.
(The one on the right, Stevie Nicks)
Here she is circa 1997 or so:
Yeah, I still want to be her, former cocaine habit and all...
And here's something on my wish list:
This album has never been released on CD. My copy of this album went to that great vinyl repository in the sky.
Wednesday, January 20, 2010
Tuesday, January 19, 2010
Robert B. Parker 1932-2010
Robert Parker died yesterday. He wrote the Spenser detective books, Jesse Stone series, and Sunny Randall series, among others - over 60 in all, which have kept me company since I started reading them in 1985. I spent a couple of years "Up in the Air" in the 80s, and I was never without a Robert Parker paperback in my consulting audit bag.
Rest in Peace, Dr. Parker.
Thursday, November 19, 2009
Hawaiian Chicken
Here begins the 30 recipes in 30 days project. Be advised that this cook (and I use that term loosely) is a strong Southern Belle and therefore will be posting a small number of recipes with (brace yourself) Jello in them. One cannot have a recipe collection without congealed salads. So, on those days, if you really can't stomach (yes, there may be puns) the thought of food that jiggles, go read this or this and come back on a non-J-E-L-L-O day. I'll leave the light on for ya.
HAWAIIAN CHICKEN
2 8-ounce cans pineapple slices in pineapple juice
1 TBS all-purpose flour
1/2 tsp salt
4 4-ounce skinless, boneless chicken-breast halves
1 TBS salad oil
1 TBS honey
1 TBS teriyaki sauce
2 tsp dried, chopped chives
1/4 tsp pepper
fresh chives for garnish
About 20 minutes before serving:
Drain pineapple slices, reserving 1/4 cup juice. Cut pineapple slices into quarters; set pineapple juice aside.
On waxed paper, mix flour and salt, use to coat chicken breasts.
In 10-inch skillet over medium heat, in hot salad oil, cook chicken breasts until golden and fork-tender, about 10 minutes, turning once. Remove the chicken breasts to a warm platter; keep warm.
Into drippings in skillet stir honey, teriyaki sauce, dried chives, pepper, and reserved pineapple juice. Over high heat, heat to boiling; boil 30 seconds. Add pineapple; heat through. Pour sauce over chicken; garnish with fresh chives. Makes 4 servings.
Each serving: About 240 calories, 5 mg fat, 65 mg cholesterol, 515 mg sodium.
This goes nicely with rice pilaf, steamed broccoli, and whole wheat biscuits.
Thanks to my friend Donna Linkfield for making this for us MANY years ago in Clearwater, FL.
2 8-ounce cans pineapple slices in pineapple juice
1 TBS all-purpose flour
1/2 tsp salt
4 4-ounce skinless, boneless chicken-breast halves
1 TBS salad oil
1 TBS honey
1 TBS teriyaki sauce
2 tsp dried, chopped chives
1/4 tsp pepper
fresh chives for garnish
About 20 minutes before serving:
Drain pineapple slices, reserving 1/4 cup juice. Cut pineapple slices into quarters; set pineapple juice aside.
On waxed paper, mix flour and salt, use to coat chicken breasts.
In 10-inch skillet over medium heat, in hot salad oil, cook chicken breasts until golden and fork-tender, about 10 minutes, turning once. Remove the chicken breasts to a warm platter; keep warm.
Into drippings in skillet stir honey, teriyaki sauce, dried chives, pepper, and reserved pineapple juice. Over high heat, heat to boiling; boil 30 seconds. Add pineapple; heat through. Pour sauce over chicken; garnish with fresh chives. Makes 4 servings.
Each serving: About 240 calories, 5 mg fat, 65 mg cholesterol, 515 mg sodium.
This goes nicely with rice pilaf, steamed broccoli, and whole wheat biscuits.
Thanks to my friend Donna Linkfield for making this for us MANY years ago in Clearwater, FL.
Thursday, November 5, 2009
Wednesday, November 4, 2009
It's Not Coke Zero but...
Today I'm drinking this,
which was also part of my breakfast of champions in 1980 when size 5 was starting to look a lot like size 13.
BUT this is my breakfast beverage of choice currently (no, they don't sell these at Starbucks)
HOWEVER, when it's $2 a 12-pack and three days until payday, this is actually a very reasonable facsimile
Being from the South means never having to drink coffee in the morning...
which was also part of my breakfast of champions in 1980 when size 5 was starting to look a lot like size 13.
BUT this is my breakfast beverage of choice currently (no, they don't sell these at Starbucks)
HOWEVER, when it's $2 a 12-pack and three days until payday, this is actually a very reasonable facsimile
Being from the South means never having to drink coffee in the morning...
Monday, November 2, 2009
Fun Times
We're not big board game players at our house, but thanks to our new darling in-law we have a new card game we like:
Made by the same people who made UNO, it's easy to learn and fun for all ages.
Made by the same people who made UNO, it's easy to learn and fun for all ages.
Saturday, October 31, 2009
What the Well-Dressed Germophobe is Wearing This Halloween
Who would want to wear this mask for Halloween
when EVERYONE knows the best-dressed goblins will be wearing this
Did you get your vaccine yet?
Friday, October 30, 2009
Labors of Like
Last night I made buns to go with my Derby City chicken salad (payday lunch!). I used my bread machine to make the dough before I baked it in the oven; hence a labor of like as opposed to a labor of love.
Here's the finished product. I used more sugar than the recipe called for but added a little whole wheat flour, so yeah, totally evened out on the healthometer.
The recipe was designed to be baked in a bread machine, but my machine turns perfectly good bread dough into a semi-baked load of crap. So, using the dough setting on the machine (Many thanks to my McKids' late grandmother for giving me a top-of-the-line machine back in 1992 that still makes great dough), here's how it goes:
Homemade Hamburger Buns
1-1/4 cups milk, slightly warmed to around 80 degrees
1 egg, beaten
1/4 cups sugar up to 1/3 cup
2 tbs butter, softened
3/4 tsp salt
3-3/4 cup bread flour (I used 3/4 cup whole wheat flour)
1-1/2 tsp yeast
Add ingredients to bread machine in order of list. Set bread machine to dough setting, then check your facebook status, have a nice cocktail, or sort your sock drawer.
When dough cycle is finished, knead the dough on a slightly floured surface a few times, basically to coat the outside of the dough with flour. Separate into 12 pieces (or in the case of yesterday, 11, since one went on the floor, which was not clean enough for the 5-second rule). Shape pieces into rolls, brush the top with some milk or butter (either is good) and let rise on the top of the stove for 30 minutes. Bake ABOUT 15 minutes in a 350-degree oven until tops are brown. YMMV on length of baking. Check after 10 minutes, then every minute or so after.
Cool, hide rolls from bread thieves until dinner, and serve with hamburgers or any sandwich filling of your choice.
PS. If you want to make these the old-fashioned way, try this. It's harder, but your family may love you more and be ever the more thankful. (Sure, get back to me on that)
Here's the finished product. I used more sugar than the recipe called for but added a little whole wheat flour, so yeah, totally evened out on the healthometer.
The recipe was designed to be baked in a bread machine, but my machine turns perfectly good bread dough into a semi-baked load of crap. So, using the dough setting on the machine (Many thanks to my McKids' late grandmother for giving me a top-of-the-line machine back in 1992 that still makes great dough), here's how it goes:
Homemade Hamburger Buns
1-1/4 cups milk, slightly warmed to around 80 degrees
1 egg, beaten
1/4 cups sugar up to 1/3 cup
2 tbs butter, softened
3/4 tsp salt
3-3/4 cup bread flour (I used 3/4 cup whole wheat flour)
1-1/2 tsp yeast
Add ingredients to bread machine in order of list. Set bread machine to dough setting, then check your facebook status, have a nice cocktail, or sort your sock drawer.
When dough cycle is finished, knead the dough on a slightly floured surface a few times, basically to coat the outside of the dough with flour. Separate into 12 pieces (or in the case of yesterday, 11, since one went on the floor, which was not clean enough for the 5-second rule). Shape pieces into rolls, brush the top with some milk or butter (either is good) and let rise on the top of the stove for 30 minutes. Bake ABOUT 15 minutes in a 350-degree oven until tops are brown. YMMV on length of baking. Check after 10 minutes, then every minute or so after.
Cool, hide rolls from bread thieves until dinner, and serve with hamburgers or any sandwich filling of your choice.
PS. If you want to make these the old-fashioned way, try this. It's harder, but your family may love you more and be ever the more thankful. (Sure, get back to me on that)
Thursday, October 29, 2009
Liveblogging Top Chef Las Vegas
The Thursday Night Smackdown Lady is liveblogging Top Chef Las Vegas. Read about it here.
You will need a legend for the cheftestants as she (and I) could not remember any of their names until just recently.
Shiv = Jennifer (the tightly wound blonde)
Robin = Robin (she's the sympathy chef "I beat cancer twice" blah blah blah)
Brothers Michael and Brian = one's an a-hole, one's cuter and nicer.
Weed = that other Mike with the bad tan
Beardie = Kevin (just give the title to him already)
Not Jonah Hill = Eli
Her blog is not family friendly.
You will need a legend for the cheftestants as she (and I) could not remember any of their names until just recently.
Shiv = Jennifer (the tightly wound blonde)
Robin = Robin (she's the sympathy chef "I beat cancer twice" blah blah blah)
Brothers Michael and Brian = one's an a-hole, one's cuter and nicer.
Weed = that other Mike with the bad tan
Beardie = Kevin (just give the title to him already)
Not Jonah Hill = Eli
Her blog is not family friendly.
Wednesday, October 28, 2009
More Stuff I Like
This album (back in the vinyl days),
a lovely bottle of wine,
and some long-forgotten, man-cooked dinner made for a very romantic evening.
a lovely bottle of wine,
and some long-forgotten, man-cooked dinner made for a very romantic evening.
Stuff I Like
Many years ago, some friends of mine served this snack at a gathering, and I've been eating it ever since. Somewhere in the healthy spectrum closer to crudités than chip and dip, and who doesn't get tired of eating carrot sticks dipped in ranch dressing?
Slice the pickles and cheese and arrange on a platter with the Triscuits. Farmer's cheese is pretty bland on its own but works well with the pickles and crackers.
Bon Appétit!
Slice the pickles and cheese and arrange on a platter with the Triscuits. Farmer's cheese is pretty bland on its own but works well with the pickles and crackers.
Bon Appétit!
Tuesday, October 27, 2009
Donuts in my day
Someone from a research study here in the hospital kindly brought in Dunkin Donuts this morning. I wished immediately they had been Krispy Kremes, ingrate that I tend to be.
But as I sat licking the glaze off my fingers, it occurred to me that when I was a child, getting donuts was a big dang deal, not an entitlement, and happened only occasionally. Donut magic for me was Delta Donut in my hometown, Clarksdale, and because it's now the Blues Mecca (who knew?!), Urbanspoon has been there, eaten that, and written a review. Read about it here.
I think it looked like this 30 years ago too.
But as I sat licking the glaze off my fingers, it occurred to me that when I was a child, getting donuts was a big dang deal, not an entitlement, and happened only occasionally. Donut magic for me was Delta Donut in my hometown, Clarksdale, and because it's now the Blues Mecca (who knew?!), Urbanspoon has been there, eaten that, and written a review. Read about it here.
I think it looked like this 30 years ago too.
Monday, October 26, 2009
Happy Birthday Napoleon Dynamite
Happy Birthday to a guy with skills. Jon Heder is 32 today. What's he going to do on his birthday? Whatever he feels like he wants to do, gosh!
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