Da Bee's Knees

Simply Sunday

2012-01-08T12:31:00.002-05:00

Faith, family and food. Simply Sunday.

Baby, It's Cold Outside (Chicken Corn Chowder)

2012-01-02T14:17:00.005-05:00

Last week, I posted a photo of one of our week night suppers to my Facebook page. I received requests for the recipe via private messages from many. I’m almost ashamed to post how easy the recipe is. But… I will do so boldly. (Insert nervous laughter)

Cold weather is finally upon us for a few days in Central Florida. This would be a good soup to serve your family tonight or tomorrow. This is rich, but not clumpy chowder. (I don’t like my chowders too thick) For thicker chowder, double the amount of butter and flour.

Chicken Corn Chowder
Ingredients:

1 Store Deli Rotisserie Chicken (I used Publix Lemon Pepper) Skin and bones discarded, chopped into medium dice
4 Large carrots, peeled and chopped
8 Large Russet potatoes, peeled and chopped
½ Large onion, minced (I ended up with about ½ cup)
4 Large cloves fresh garlic, minced
1 Stick of real butter
½ Cup AP Flour
1 Maggi Chicken Cube
Salt to taste
Pepper to taste
26 oz. Swanson’s Chicken Stock (I used lower sodium)
32 oz. Swanson’s Chick Broth (I used lower sodium)
1 12 oz.bag Publix frozen corn kernels
¼ cup heavy cream
½ cup finely minced fresh parsley

Method:

I recommend doing all of the peeling, chopping and mincing beforehand. The soup comes together quickly.

In a large pot, melt butter. Once butter foams, add flour and whisk to remove lumps. (The goal is to cover every grain of flour with butter fat). Cook on medium heat 1 to 2 minutes without browning, stirring constantly.

Add onions and garlic. Continue to cook for about a minute.

Add carrots and potatoes. Stir.

Add chicken stock and broth. Stir to incorporate, being sure there are no lumps.

Add Maggi Chicken Cube and black pepper.

Add chopped chicken.

Cook over medium heat until potatoes and carrots are tender.

Taste for salt. (Add salt, if needed)

Using a potato masher: Mash slightly some of the vegetables in the soup. (Adds thickness, without gluey texture) Taste once again for seasoning.

Add corn kernels. Bring to a boil.Turn off heat.

Add heavy cream and parsley.

Serve.

Asian Style Chicken Dinner

2011-06-26T19:31:00.005-04:00

It isn't uncommon for our family to have our Sunday dinner feature chicken. However, usually we have a Southern Fried Chicken dinner. Sometimes we have a succulent Roasted Chicken Dinner. Today, I decided to shake things up.

My daughter in law has been wanting Chinese food takeout for the last week or so. I decided to give her Asian flavors from my very own hands and kitchen. With no real recipe in hand, I relied on my ability to identify flavors and ingredients in foods that I have previously enjoyed. The result was nothing short of amazing! I rounded out the Asian Flavored chicken with steamed Jasmine rice and Stir-fried green beans.

Asian Flavored Chicken

Marinade Ingredients :

2 tsp. Garlic Powder
2 tsp. Onion Powder
1/2 tsp. salt
Juice of one Lime
1/4 cup Lite Soy Sauce
1 tsp Sriracha Sauce

Chicken:

I used 6 large chicken thighs. Use what you prefer.

Method :

Mix marinade ingredients. Massage into the chicken and place in a plastic bowl, covered in the refrigerator for 1/2 hour.

Remove from fridge, and dust generously with 1/2 cup corn starch.

The Fry:

Fry the chicken pieces until browned. (They will not be cooked through at this point)
Drain, and remove to baking dish in warm oven. (325 degree) Begin to prepare the sauce.

Sauce Ingredients:

One Medium Onion, small dice
4 tbsp minced fresh ginger
4 cloves minced fresh garlic
2 tbsp. vegetable oil
2 tbsp. Sesame Oil
1/8 tsp. Red Pepper flakes

Saute aromatic veggies in oil until they caramelize. Then add following mixture:

1/2 cup Soy Sauce
Juice of One Lime
1/2 cup water (hot from tap)
1/2 cup brown sugar (stir to dissolve)
1 tsp. garlic powder
1 tsp. onion powder

Cook until it comes together. Then pour sauce over chicken and cook for 25 minutes uncovered in the oven.Sauce will thicken and become glossy. Serve over steamed Jasmine rice.

This Far By Faith

2011-03-27T19:33:00.002-04:00

I was sitting at my desk working on a PowerPoint for work. On the web stream, I was listening to Ablazin' Grace Gospel. Nice.

Then it happened: ***Sha-zam!!!***

I was a little girl with braids and knee high white sheer socks and patent leather maryjanes. Just the first line of the song from the computer speakers took me back to Macedonia Baptist Church in San Antonio, Texas in the early 1970's. Sunday morning, eleven o'clock service... the church is packed.I could almost hear the music slowly fade into the fabulous sound of the filled to over-flowing choir loft singing:

We've come this far-ar-ar by faith,
Leaning on....the Lo-ord!!!
Trustin' in His Holy Word....
He's never fail-ail-ailed me ye-et!!!
Oh,oh-oh-ohhh,oh-oh-ohhh!
Can't turn arou-ou-ound.... We've come this far-ar-ar by fai-aith!!!!

I can hear my Momma singing along... I can feel the fans waving. I can hear a sister near the back shouting to the Lord.

And then **** Sha-zam!!!****... I'm back to my desk....

A warm feeling lingers. I know that I've come this far by faith. I think about the faith of my Momma, and I know... I can't turn arou-ou-ound....
And in heaven, I'll be around saints singing praises and hear Momma singing and sisters and brothers shouting to the Lord.

...we've come this fa-a-ar by faith!!!!

Cultivating Cooperation Within the Family

2011-03-27T19:20:00.004-04:00

I often find myself thanking people for compliments paid to my family. Both strangers and friends frequently marvel at the calm sense of solidarity and cooperation that envelops our family. More often than not, these comments are followed closely by queries about applying strategies that I have employed to their respective families. Although many of the ideas that I share are elementary, they are no longer obvious in our high speed society. As our lives have become more and more mechanized, streamlined and impersonal, our family relationships have as well.

The cultivation of cooperation in a family begins conscientiously at the genesis of the family unit. Adults in the family must commit to a higher level of communication and expectation of success and peace within the family. By placing a deliberate emphasis on the concept of family members as built in life helpers, a healthy interdependence is born. From babyhood through the teen years, a steady agenda of cooperation and civility is employed. These truths taught by my parents have allowed me to maintain healthy and loving relationships with my siblings as adults.

As children realize that their actions affect others in the family, they strive to attain approval. Simple games of please and thank you accompanied by exaggerated facial expressions and emotions taught my one year olds that their actions mattered. When my toddlers behaved well, they were rewarded with a smile and hug. Over-exaggerated sad faces taught my sons that their actions could hurt people. Soon, they began to understand how we should treat others. They began to look outside of themselves to see where they fit into our family. Clear and consistent messages regarding acceptable behavior were invaluable at this age.

Preschool aged children are able to apply their understanding of relationship dynamics. At ages four and six my children began age appropriate chores such as setting the table, clearing dishes and emptying wastebaskets. Shared chores and clean up time helped to instill a sense of belonging to our group. In our home we have a standard team cleaning time. Friday evenings the whole house is cleaned. This allows everyone to sleep in on Saturdays while I prepare breakfast. My children are grateful for the sleep. I am grateful for the shared burden of keeping our home environment clean and healthy. Not to mention... the quiet Saturday mornings to myself!

I cannot over emphasize the importance of modeling appropriate behavior and decorum. Our home is a haven of the expected. Each member expects to be treated with civility and love, even in times of frustration. Each member expects to compromise at times because they have received grace. There is only one clothes washer. That fact is unchangeable. But perhaps the family member using it can offer to include a garment to help a sibling in a pinch. Help is expected. Peace is expected. Cooperation is expected. My oldest son once told me that our family has behavior code. I suppose he is correct.

Finally, I prayerfully commit myself daily to encourage efforts to cooperate. Rarely does condemnation and consternation aid in the desire to be part of a team. Applaud successes and re-direct shortcomings. I have found that my children at times amaze me with their empathy. Cooperation was not an accidental accomplishment in our family. It was a priority.

Blessings,

Jalanda

*Originally published 8/18/04

Happy Birthday, A.J.

2010-12-20T15:51:00.005-05:00

My youngest just celebrated his nineteenth birthday. Wow... where have the years gone?

In our family, the birthday honoree picks what home cooked dinner and homemade dessert they would like to have. The menu for our Sunday dinner to celebrate our family being blessed with such a wonderful young man was delicious!

Southern Fried Chicken, Smothered Cabbage, Yellow Rice and Cornbread. Dessert: Dark Chocolate Cake with Cream Cheese Frosting.

Yup, soul food... for the soul!

I love you, Aaron.

Wine, Coffee, Dessert and Conversation

2010-12-11T21:10:00.009-05:00

Well hello there! I'm glad that you are still here... lots of long breaks posting this past year, and for that I apologize. But 2011 is on the horizon, and that means another chance to get back on the regular posting schedule.

This year has been a rocking and rolling one. Ups and downs, highs and lows. But always, ALWAYS blessed.

Today was especially wonderful because my cousin from Boston came to visit us here in Florida! After a day of local sightseeing, a great burger lunch at a diner and a trip to the beach, we came home ready to start a great home cooked dinner.

We had the familiar baked chicken, jasmine rice and steamed broccoli dinner. My sister's homemade gravy transported all of us to a gastronomic Nirvana! It's funny how simple wholesome foods feed our appetites as well as our souls.

While I most often make dessert from scratch, I wanted more than ever to spend time talking and catching up with my cousin. So, I created a colorful spread of sweet nibbles and fresh and ripe fruits to enjoy around the table as conversation, coffee and wine flowed.

Great, simple food. Beautiful arrangement. Loving and funny conversation. Just perfect!

Here's to 2011 and to you!

Summer Peach and Blueberry Cream Tart

2010-08-29T18:30:00.005-04:00

It has been an action packed and AWESOME summer. My eldest son married and I now have a wonderful new daughter. AND: My first grandchild was born. So much love and blessings and joy!

This has also been a great summer for fresh peaches. So, our family continues to enjoy them while they are at their peak flavor. I didn't really have a recipe,so with a "wing and a prayer" I combined flavors that I thought married well. It turned out really great and was quite easy to assemble. I hope you will try it.

Summer Peach and Blueberry Cream Tart

Heat oven to 350 degrees.

Crust:

2 cups AP Flour
1/4 c. Powdered Sugar
1 tsp. Kosher Salt
1 Stick Cold Butter
3 to 5 Tbsp. Ice Water

Mix all dry ingredients in a bowl. Using a box grater, grate the cold butter into the flour mixture. With a fork, coat all of the flour shards well. Slowly add ice water one tablespoon at a time. Stir with fork between addings. When dough begins to hold together when light squeezed in your palm: you are done. Gather mass together, wrap in plastic wrap and refrigerate for an hour.

Cream filling:

1 block of room temperature cream cheese
zest of one lime
1/4 cup sugar
1 tsp. vanilla extract
2 Tbsp. AP flour

Mix all ingredients with a hand mixer until smooth and creamy. Set aside.

Assemble:

Press dough into tart pan. Aim for a uniform thickness on the bottom and ridged sides. Spread cream cheese mixture evenly over dough. Refrigerate while you prep the fruit.

Slice fresh peaches into uniform slices.

Remove tart from refrigerator and arrange peach slices on the surface of the filling. Add blueberries. Top with 2 Tbsp. sugar.

Bake 60 to 75 minutes, or until crust is golden brown and beginning to pull from tart pan sides.

***Allow to cool to room temperature before serving***
***Refrigerate all left overs**** (This tart is FABULOUS cold from the refrigerator, too!

Think that looks sweet? Here's my little grandson:

He was quite comfortable in my arms. Love!

Fresh Peach Pie

2010-06-28T20:52:00.013-04:00

Homemade peach pie practically screams summertime! Here's the pie I made for Sunday dinner.

Yup, there was some prep work involved. Some things are a labor of love, you know. A little boiling water, and some paring and we were ready to start cutting peach wedges.

Okay, with that done... I cooked the peaches in sugar, spices, butter and my secret ingredient: Goya Peach Nectar. Holy yum!!! I mean, you COULD just cook the peaches in water... but why would ya?

Filling: done.

Okay, let's put this bad boy together. Shall we?

In case you were wondering: That is a little extra love on top of the filling. There's a sprinkling of brown sugar and spices. I took the picture before I dotted it with butter. I thought that beautiful sight would cause you to weep. Heh, heh.

With that all finished, I laid on the top crust and put the baby in the oven to bake. Let's just say the house smelled over the top delicious!

Okay, it wasn't the most beautiful pie. But it definitely was tasty. *note the past tense reference*

So, what does summer taste like in your kitchen?

While I was away...

2010-06-20T22:07:00.008-04:00

I have been lax in updating here the last few weeks. I have a good excuse, though. I was on VACATION! Actually, it was a "stay"cation, as I stayed close to home and loved ones. Outside of a brief time in Orlando... I was home with my family.

I cooked, I rested, I laughed and I loved.

In other words: I had a ball!

Here are a few things on our plates while I was away:

Teriyaki Wings

Cinnamon Muffins

Oh yeah.... there was little accident, too.

No one was hurt, thankfully. (Inspect your Pyrex containers for chips... I'm not sure why mine shattered when I took it out of the oven...)

I really needed time away to rest and reconnect with loved ones. I was restored, loved and rejuvenated.

I'll be back with a more traditional entry soon! Thanks for hanging in there with me.

Garden Fresh Fruit and Veggie Sunday Dinner

2010-06-06T19:01:00.018-04:00

Okay, so I may have stretched the truth just a bit with the title of this entry. I confess, I didn't grow or harvest a single one of the fresh ingredients that were the stars of our Sunday dinner today.

Our family tries to eat seasonally. There are good reasons for it. First, by eating seasonally, the fresh foods are much more affordable. Secondly, and most important: foods eaten in season are at their peak flavor.

Today our dinner table was graced with a simple Shrimp and Crab Sautee, Asian Noodle Salad and Steamed Brocoli. For dessert, we enjoyed a refreshing Mango/Berry Sorbet. My sister made the seafood and brocoli.

This Asian Noodle Salad has become a family favorite. I discovered this recipe on another blog a little over a year ago. We have not made it more than a few months without succumbing to the craving for the vegetable-laden and delicious salad. Watch out for the tastebud sensation of the spicy pepper. Our family enjoys spice, but you might want to halve the amount if heat ruins your eating experience.

The only changes that I make to the recipe are: halving the cilantro, adding fresh parsley, and using pre-shredded cabbage found in the salads refrigerated section of my grocery store. Well... again that isn't quite true. I also use Dreamfield's Pasta instead of regular pasta. I feel good about eating this product in moderation, as a diabetic. Truthfully, I never tell anyone this little secret. Most importantly, they never notice. Honest.

When I woke up this morning,I had no idea what to make for dessert. As I was drinking my coffee and reading my subbed blogs, I noticed quite a few were featuring icecreams and sorbets. So, with fresh mangoes, strawberries and raspberries in the refrigerator it became obvious: sorbet. I was convinced to try this recipe I read today at King Arthur Flour.

I followed the easy directions exactly, weighing out the fresh, ripe fruits. The simple syrup was: simple. It came together so easily, I was afraid to hope that it would be good. But it WAS!

*Lynn's Hi Five*

I plan to make another sorbet soon using fresh pineapple, coconut milk and rum. I'll let you know how it goes!

Dinner was very healthy and very flavorful. And the family was none the wiser.

Rainy Weekend, Sunny Family Life

2010-06-02T22:21:00.008-04:00

This past weekend, I was blessed to be able to create delicious foods for my family. I say it often, but I do count it a blessing to be able to serve homemade, nutritious and pleasing foods to those that I love.

One morning (I forget which...long weekends are sometimes a lovely blur) I served a huge breakfast of thick cut hickory bacon, cheesy potato patties, fruit and toasted homemade Cinnamon Date Raisin bread. I thought about making scrambled eggs, but Young Man doesn't eat them and Young Sir wasn't awake yet.

The bread was made with the same dough recipe that I used for the dinner rolls. I simply kneaded in some pecans and then rolled the dough into a rectangle. I liberally sprinkled the dough with cinnamon, drizzled with a good amount of orange blossom honey and then laid on plumped raisins and chopped dates. Lastly, I rolled it up jelly-roll style, tucked the ends under and left it to rest in the baking pan for 40 minutes before baking at 350 degrees for thirty minutes.

I always bake my bacon for a resulting crispy, flat and evenly cooked result. The cheesy potato patties were made by dredging palmfuls of leftover potato casserole in flour and slowly frying in bacon drippings.

We had planned to barbecue on Memorial Day, but the thunderstorms changed our plans. However, I'm always up to a challenge! We wanted ribs! So... I improvised. We had "oven barbecued" ribs. They were better than I hoped!

I cut the rib slabs into portions of four to five ribs with my sturdy kitchen shears. Then I heavily seasoned them with onion powder, garlic powder, black pepper, kosher salt and Mrs. Dash. Then, I put in the oven uncovered to brown quickly at 450 degrees. (I watched them carefully and turned them as needed to brown all sides)

Once they were browned, I added half a cup of water to the pan and coated the ribs with BBQ sauce. I covered them tightly with foil and returned to the oven, lowering the temperature to 300 degrees.

An hour later, I turned the ribs over and added more sauce. Once recovered tightly, they went back in the oven.

After another hour, I again turned and re-sauced the ribs.

Finally, at the end of the second hour I removed the foil and added sauce again. I turned the oven up to 375 until the ribs looked caramelized.

There were none left! And I made TWO slabs.

I hope you try these methods. If you do, please let me know how you liked the results.

Dinner Rolls

2010-05-24T20:12:00.005-04:00

1 cup warm water
2 tbsp. sugar
1 1/2 tbsp. granulated yeast

2 eggs
5 oz. can of Carnation Evaporated Milk
1 1/2 tbsp. Kosher salt

1 warm water (not a typo... for a different step)
1/2 cup melted butter or shortening

6 1/2 cups AP flour (measured with scoop and sweep method)

Step one:

In a small bowl, combine one cup warm water, sugar and yeast. Stir to dissolve yeast and sugar. Set aside to proof. (When the yeast is foamy... it is ready!)

Step two:

In large container, whisk together eggs, evaporated milk and salt. Once thoroughly combined, add remaining water and butter or shortening. Whisk again.

Step three:

Add proofed yeast liquid to the liquid in the large container and mix well.Be sure to scrape the bowl to get all of the dissolved yeast.

Step four:

Add half of the flour and stir well. Then add remaining flour and stir (it will be stiff) until uniformly moistened with no dry spots.

Step five:

Lightly cover and allow to rise for two hours in a warm area. (I heat a cup of water in the corner of the microwave for a little over a minute, then place the dough in the microwave and shut the door. I leave the hood light on to provide a little additional warmth to my over the stove microwave)

Step six:

Punch down dough. Turn out dough onto floured surface. Gently knead in just enough flour to make dough manageable. Shape into desired roll shapes. (I place dough balls in muffin tins. This picture is after the second rise, just before I popped them in the oven.)

Step seven:

Allow rolls to rise at room temperature 40 to 60 minutes.

Step eight:

Bake at 350 until golden brown. (Mine took 18 minutes)

***Recipe makes enough for 24 large rolls. The dough keeps in the fridge for five days covered.***

Parmesan and Herb Foccaccia

2010-05-09T21:11:00.008-04:00

Yesterday on Facebook, I mentioned that I was baking breads for a wine tasting party later in the evening. I was making Parmesan and Herb Foccaccia and a Rustic Artisan Loaf to accompany the food bar.

Loads of my friends asked for pictures. So I obliged. Then they asked for the recipe. Hence, this blog entry. I used the Master Dough Recipe from Artisan Bread in Five Minutes a Day.

The instructions for foccaccia were straight forward. I oiled my baking pan (I used a quarter sheet) with a good olive oil. Then I cut off a one pound piece of dough from my pre-made master dough. With damp fingers I spread it into the pan. It takes patience working with the dough to get it to extend.

Then I sprinkled the top with Dried Italian Seasoning followed by garlic powder, onion powder, fresh cracked pepper and kosher salt. Finally, I liberally covered it with grated parmesan cheese and shredded mozzarrella.

The last few things to do: I lightly pressed the mixture into the dough, and then DEEPLY dimpled the top. This step is important, as it makes the foccaccia less likely to round up too much in the middle. Also, those dimples catch the gratuitous drizzle of more olive oil on top that is the last step of assembly.

After allowing the foccaccia to rest and rise at room temperature for forty minutes, I baked it in a 425 degree oven for twenty minutes with steam. (Place a shallow pan on any other shelf in the oven while oven pre-heats. Pour one cup of hot water into the pan and quickly close the oven door after putting in foccaccia.)

Cool completely and cut into servings.

The bread was very well received at the party. In fact, my girlfriend has requested birthday foccaccia instead of cake! Imagine that!

Please try this tasty bread, and let me know what you think.

Looking for YOUR Input

2010-05-08T15:50:00.002-04:00

I would like to ask for menu suggestions. What would you like to see our family enjoy for a Sunday Dinner?

Here's what I want to know:

1. Optional Salad
2. Main Course
3. Vegetable Side dish
4. Starchy Side dish
5. Optional Bread component
6. Homemade Dessert

Okay, the ball is in your court! I don't have anything to offer to the winning suggestion, except my gratitude and a blog entry devoted to your meal idea.

I probably won't be blogging or cooking this Sunday, as it is Mother's Day... but look for the suggested menu soon!

Thanks, everyone!

I Did It!

2010-05-02T13:18:00.013-04:00

A few months ago, Cookie Baker Lynn posted a blog that I could have written word for word myself. Like her, I love to be in the kitchen creating and trying new things. The problem? Also, like her I cannot always be in the kitchen on a given schedule. Sadly, after joining the Daring Bakers and participating with much fun and successs... I found that my opportunities to bake and cook often did not fit the challenge time tables. I was forced to admit that although the desire was there, often the time was not.

I was psyched when she posted about a new Un-group!

I have always wanted to make a homemade German Chocolate Cake. But for some reason, I've always been intimidated working with baking chocolate, egg whites and homemade fillings. The classic recipe includes all three! Yikes

So... a little egg separating, chocolate melting and creaming of butter and sugar I was on my way!

Methodically, I worked my way through adding the egg yolks, chocolate, and alternating the dry ingredient mixture with buttermilk. I confess, it wasn't hard! I just had to concentrate a bit.

Pans were prepared, then I turned my attention to whipping egg whites and then folding them into the batter. At last: divide the batter into three pans and bake!

All that was left was to make the Pecan Coconut Filling and Frosting.

I did it! I filled and topped the cake with the classic filling. The sides were frosted with my standby chocolate frosting. I did it, and the family cheered!

Wordless Wednesday

2010-04-14T20:50:00.005-04:00

5 O'Clock On Any Given Sunday

2010-04-11T18:11:00.008-04:00

Once again our family was blessed to gather around the table for Sunday Dinner. I can not recommend highly enough this tradition to you, my readers. Our family knows that on any given Sunday at five o'clock exactly where they will be, if at all possible. Not only are appetites fed there, but spirits nourished.

Our menu today was: BBQ Pork Ribs, Potato Casserole, Marinated Spring Vegetables and for dessert a delicious homemade Strawberry Shortcake.

It was obvious by the foods on our table that Spring has sprung! We had fresh vegetables galore in a tangy marinade. I couldn't help but smile at all of the different colors as I cut the fresh vegetables into bite sized pieces.

My sister made the BBQ Ribs. They were so tender that they fell off of the bones. There was no way to pick them up. It was more like delicious morsels of pulled pork. Yum! One of our favorite Sunday Sides, Potato Casserole was the perfect foil with it's cheesy creaminess to the BBQ's piquant bite.

After all that delicousness... the family still had one more treat to come. We had gorgeous Strawberry Shortcakes to take advantage of the beautiful berries available in the stores now. I made the short cakes from scratch with fresh butter and flavored them with orange zest and real vanilla. Sliced open, and filled with berries and cream, they were mind-blowingly good.

I hope to get back to post recipes. However, please feel free to message me if I am delayed and you would like to try any of the recipes.

Sundays are my favorite days! See you soon!

Sunday Dinner

2010-03-21T18:46:00.011-04:00

Today we had our usual gathering for Sunday dinner at my sister's house next door. Our menu was simple and familiar comfort foods.

On the menu: Fried chicken, corn casserole, garlic green beans with sweet red peppers, house salad and for dessert: Chocolate Chocolate Cake.

We serve our dishes family style, and pass the bowls and platters.

There's something refreshing about a cool and crisp salad next to steaming hot crispy chicken and sweet and creamy corn casserole.

I bet you wanna see that cake, dontcha? Here it is... homemade Chocolate Chocolate Cake. Yes, as a matter of fact it WAS good.

If you would like a recipe in this post, leave your request in the comments.

Sundays... Our family loves them!

This Is The Day

2010-03-14T18:48:00.002-04:00

For the first time in a very long time, I don't have Sunday dinner pictures to share. I didn't forget. And yes, we had dinner. It was just such a lovely time with lovely family and friends and I chose to enjoy the moment. I chose to focus on the people and the conversation.

The food was awesome! We had BBQ Chicken and Ribs, salad, baked potatoes, grilled vegetables and homemade bread. For dessert, we had planned a cheesecake that my sister purchased. But, that didn't work out. So, instead we had Root beer Floats!

I won't totally disappoint you, though. The grilled vegetables were delicious! So, I'll share the method, as it is more method than recipe. Even the most avowed veggie hater just might approve of them.

Today has been beautiful. From the bright, clear morning... to delightful Salsa courtesy of the Buena Vista Social Club and Celia Cruz... to dinner with loved ones. It has been a joy.

Today is the day that the Lord has made... I will rejoice and be glad in it.

Today, I've been happier than I have been in a long time. Rejoice!

Grilled Vegetables

4 medium zucchini
2 green bell peppers
2 red bell peppers
1 large Spanish onion
1 pound of button mushrooms

Olive Oil
Worcestershire sauce
Soy sauce
Italian Dressing
Italian Seasoning
Garlic Powder
Black Pepper
Onion Powder

Wooden Skewers

Soak the skewers in water for 2 hours. (It helps avoid burning on the grill)

Chop all of the vegetables into bite sized pieces. (I left the mushrooms whole)

In a large bowl, liberally season with seasonings and toss. Add a good amount of olive oil, soy sauce, Worcestershire sauce and Italian dressing. Toss again.

Allow to marinate at room temperature for at least an hour. (Two is better)

Thread vegetables onto skewers. Stack closely, but not tightly.

Grill over hot coals, while continually watching. Baste with reserved marinade a few times as you turn the skewers for even cooking.

Delicious!

Travel Via Palate

2010-02-28T18:15:00.012-05:00

Today's Sunday dinner was simple but delicious. We feasted on sausages, sauerkraut with apples and onions and pierogies.

Dinner preparation came together in less than 30 minutes, excluding dessert.

Apples and onions were sauteed in butter, with a little kosher salt and pepper. When softened, I added the drained sauerkraut.

Polish sausages were slowly browned and crisped.

I used frozen potato and cheese pierogies. First they were boiled until they floated in salted water.

Lastly, the pierogies were drained and then lightly sauteed in butter. Yummy!

Here's my plate. I like a little sour cream with my pierogies.

My sister rocked dessert! She made an Apple Spice Crisp. And then she served it warm with a scoop of Bluebell Homemade Vanilla. Oh. My. Word.

Dinner was wonderful. A little taste of eastern Europe.

Sunday Sides

2010-02-26T08:52:00.008-05:00

One of the wonderful things about Sunday dinner is that it is more "substantial" than our normal weekday dinners. There is the requisite protein and vegetable... but then there are extra starches and usually a decadent dessert.

Today, I'm back as promised to give the recipes to the two side dishes my family enjoyed this past Sunday. I hope you will try these easy and tasty side dishes. If you do, please let me know what you think. I love feedback!

Potato Casserole

24 oz. Ore Ida Hash browns
1 Can Campbell's Cheddar Cheese Soup
8 oz. Sour Cream
1/4 c. margarine or butter, melted
1/2 tsp. black pepper
1 tsp. kosher salt
3 fresh green onions, sliced
8 oz. Shredded Cheddar Cheese
4 oz. Shredded Mozzarella Cheese
1/4 c. Shredded Parmesan Cheese (use the real stuff)

Preheat oven to 350 degrees. Prepare baking dish: I use non-stick spray. I think my dish is a 9 x 10.

In a large mixing bowl mix all ingredients, except the potatoes. Once well mixed, add the potatoes and mix well. Pour into prepared dish, spread evenly. Cover with foil and bake for 40 minutes. (or until potatoes are tender) Remove foil and return to oven to brown top as desired.

(I apologize for the blurry image)

Vegetable Gumbo

1 16 oz. bag Frozen Succotash
1/2 pound fresh green beans
1 16 oz. bag Frozen sliced Okra
1 14.5 oz can of Diced Tomatoes
4 oz. Tomato Paste
1 large Red Bell pepper, diced
3 medium Zucchini, sliced
2 Tablespoons Vigo Chicken Soup Base , divided
1 tsp. Onion Powder
1/2 tsp. Black Pepper

Method:

Add succotash and green beans to a medium pot. Just cover with water. Add one tablespoon of soup base. Cook over medium heat, covered for ten minutes.

Add remaining ingredients, stir well. Cook covered until desired doneness.

Taste for seasoning and serve.

Sunday Dinner

2010-02-21T18:10:00.012-05:00

There are precious few constants in most of our lives. However, our family is blessed to be able to stop everything and gather around the dinner table in the formal dining room for a meal each Sunday. The funny thing is that we tend to eat off paper plates...after all who wants to wash dishes after a feast?

Today was my day to cook. My Sunday menu: Roasted Chicken, Cheesy Potato Casserole, Vegetable Gumbo and hot rolls. I made a homemade Sweet Potato Pie for dessert.

Here's a look at the bird before carving. That's not burnt skin... that delicious seasonings and flavor!

Next, I'll show you the veggies in the pot. Yummers! It was a delightful mix of lima beans, okra, corn, tomatoes, green beans, zucchini and red bell peppers. Delicious!

Here's a picture of my loaded plate. I'm not much of a meat eater... so I usually just pick up a wing.

Another angle... Look at that yumminess!

And because I just can't leave it alone... a close up of the casserole and veggies.

Dessert was a southern classic: Sweet Potato Pie!

Well, this post is getting long. So, I'll be back with recipes for the Potato Casserole and the Vegetable Gumbo this week.

Happy Sunday!

The Perfect Junk Food For Women

2010-01-30T10:22:00.003-05:00

I realize that some of my regular readers are men. And for that, I'm flattered. However, today's post will resonate deeply with women. That doesn't mean that savvy men can't read and learn. *wink* (Trust me... you may very well become a hero to a woman in your life's orbit.)

I am a firm believer in home cooked foods prepared with quality ingredients. But occasionally (read: hormonally) nothing will satisfy cravings other than junk food. The problem I have is this: First, you eat sweet...then must have salty...then sweet...

You know the routine. It may take two to three cycles to satiate the "hormonal craving beast" that lives inside.

Well, NO MORE! Again, I don't advocate a regular intake of junk foods. However, I have discovered the pure perfected essence that is craving cure Nirvana. Behold:

I chanced across these delicious, crunchy pieces of heaven in our campus bookstore while on a coffee run. Good googly moogly!!! I am too ashamed to tell you how quickly they disappeared. That are just that good. Better than chips, better than caramel candy... they are caramel corn to the nth degree good! Salty and sweet. The perfect storm to decimate hormonal cravings.

They are so good... they should be used only in dire hormonal situations.

Just sayin'.

You've been warned.

Wordless Wednesday

2010-01-27T00:01:00.001-05:00

WIL: Eat Your Veggies!

2010-01-24T11:18:00.013-05:00

I believe in the power of sister-friends. The older I become the more certain I am that sister-friends are life support, entertainment, wisdom founts and cheerleaders all rolled into one loving package.

I belong to a fabulous group of ladies called Women in the Light. Our fearless leader Jennifer V. established the group to encourage women of all ages, circumstances and abilities to build close and trustworthy relationships. We are a patchwork quilt of life seasons, careers, marital statuses and backgrounds. We all claim to follow Christ, but belong to different Christian denominations. None of us are hung up on the non-essentials of our faith.

The food theme for our get together this past Thursday was "Eat Your Veggies". While Jennifer V. is our fearless leader, veggies have not been high on her list of "delicious eats". She has made great strides in the three years I've known her and now will try (and sometimes enjoy) vegetables. So, I was floored when she suggested this theme. I have to hand it to her: she IS fearless.

The photo at the top of this post is a delicious salad that Kelly brought: Spinach, carrots, ripe pears, feta and dried cranberries. It was served with a raspberry vinaigrette.

Jennifer M. brought Balsamic Peppers. They were an awesome balance of sweet and tart. Yum!

Dawn V. made a potato casserole that was to die for. Unfortunately, I missed taking a photo of that dish. I forgot that it was in the oven finishing up. But can I just tell you this? Potatoes, sour cream and cheese = comfort. I also missed Michelle's Black Bean and Corn Salad. I did not realize it was on the menu until forks had been hoisted. And by then... well, it was too late. Okay, it wasn't too late. I just wasn't going to stop eating to take more photos. *blush*

Jennifer V. made a Broccoli Casserole and I made Asian Noodle Salad.

I ate entirely too much food. I had a nice bowl of salad and a plate of all of the goodness.

In keeping with the vegetable theme, there was Carrot Cake for dessert. I just couldn't manage any. I'd already filled up on my veggies.

After our veggie feast, we sat down to continue building our scrapbook cookbooks. Yes, we share all of our recipes between us. Didn't I say that sister-friends are invaluable???

Foodie Field Trip

2010-01-16T15:45:00.024-05:00

Every weekend, I am blessed to share Sister Saturday with my older sister. The fact that our homes are built next door to each other is by no means a guarantee that we will see each other throughout the week. However, Sister Saturday is sacrosanct. Our Saturdays are spent together accomplishing a variety of enjoyable outings and necessary errands for the family.

Today, one of our diversions involved a bit of a "Foodie Field Trip" to Petty's Meat Market. Their fresh meats are really the very tastiest that I've ever had. Truly. No. Lie. Yet today we shopped the condiments, seasonings and cold cases. Wow. Forgive the photo quality. All were taken with my phone camera. (smile)

Different types of salt:

We browsed the vinegars. I love to switch up vinegars in home made salad dressings.

We noodled over to sauces, jams and seasonings:

If you've been reading this blog for a while, you know about my love affair with cheese. Oh, be still my heart! How about some fresh Feta?

Petty's also has an extensive wine selection, but we also skipped that today. Sometimes they have in-store wine tasting with an expert on hand to answer questions.

They always have complimentary beer on tap near the take away deli counters. We did not indulge today... but sometimes do!

Did I mention that they have bulk candy jars? Who says foodies don't like their childhood favorites anymore?

I promise, I didn't buy any candy today. I left with a package of gluten free Lemon Pepper Noodles.... and a smile.

Disclaimer: I was in no manner compensated for this blog entry. I received no monies, discounts or special treatment. Petty's treats all of their customers to excellent customer service, warranting this praise.

It Warms My Heart

2010-01-15T17:39:00.004-05:00

I spent the winter holidays year visiting my family and friends back home in San Antonio and my sister-friend and family in Virginia. As always, one of my expressions of love is food. I love to putter around and cook up love for my loved ones.

My first night in Virginia was a c-c-c-cold one. It was getting late by the time everyone made in in for the evening. Everyone was hungry. For me, that meant one thing: soup time!

I made my "semi-homemade" version of Pasta e Fagioli. Easy, comforting and delicious. I served it up with some hot garlic bread and everyone was happy. Soup feeds the body and soul.

Yesterday, my sister-friend called to ask how to make the soup. I emailed her the instructions talking girlfriend to girlfriend. I decided to post it as I sent it:

Pasta e Fagioli (Italian Pasta and Bean Soup) E-mail Recipe

Pie,

Here are the easy steps:

1. The "Dump": In large pot dump all of the following:

* Beef Stock (2 Cartons)
* Diced tomatoes with juice (Medium can... 14 oz?)
* Both cans of beans with juice
* corn, with juice (small can...5 oz?)
* Spaghetti Sauce (Full Jar)
* Put on back burner of the stove to boil, turn down to simmer once boiling
* Add 1 teaspoon of Italian seasoning
* Add 1/4 tsp of cayenne pepper

2. The Browning:

* Brown in cast iron skillet ground beef
* Season with Onion powder, Garlic powder, salt and black pepper (use the kosher salt)
* Brown, drain and then brown until caramelized. (Makes better taste in soup)
* Put browned crumbled meat into soup pot with other "Dump" ingredients
* In the same skillet, add two tablespoons olive oil. Do not wash skillet.
* Brown one onion, small diced. Two cloves of garlic pressed, and three ribs of celery small dice (important to caramelize!)
* Put browned veggies into soup pot with other cooking ingredients.

3. Simmer

* Simmer to meld the flavors about 15 minutes
* Add pasta (about 1 cup dry)
* Cook until pasta tender

4. Remove from heat

* Stir in on large handful of chopped parsley
* Check for salt/pepper
* Cover and let sit for 10 minutes before serving.

Enjoy!

It warms my heart that she sent the picture above showing the results. She served it up with a generous sprinkle of grated Parmesan cheese (just like I did!)

I love her.

Old School Friday: The Dramatics

2010-01-08T18:00:00.003-05:00

I remember watching Soul Train as a little girl with my sisters on Saturdays. No one would move in the den while the show's featured guests were on stage.

I remember this one fondly.

Old School Friday: Mahalia Jackson

2009-12-18T14:47:00.002-05:00

My mother used to listen to gospel and spirituals on Saturday mornings as we cleaned our home. We listened to many artists, some that I can no longer remember. We even listened to "static-ky" cassette tapes made from live worship services. (Any one else remember folks doing that in the seventies?)

I do remember a few artists and groups: The Blind Boys from Alabama, Aretha Franklin, Shirley Caesar,Chicago Mass Choir,Reverend James Cleveland, our local Walker Ford Singers and of course, Mahalia Jackson. Here she is singing Silent Night. Enjoy.

">

Back in the Groove

2009-12-13T19:09:00.001-05:00

Lately, life has been a bit more overwhelming, adventurous, frightening, busy and stressful. It has been a roller coaster of new experiences, destinations, crises and opportunities.I'll spare you the details, gory and glorious... and just say this: I think I'm finally back in the groove. A sense of normalcy is slowly returning.

It slowly dawned on me as I sat with my sister yesterday in Starbucks. We were enjoying our customary Sister Saturday. As we sat planning the menu for our family to enjoy for Sunday dinner, we chatted about a variety of topics that floated in and out of our imaginations. As the rain fell outside, all was right in our little world of steaming coffee and delightful sweets. (The cranberry orange scone was to. die. for.)

Tomorrow my youngest child will celebrate his eighteen birthday. In his honor, tonight's Sunday dinner menu included his favorites. We enjoyed Asian Chicken Wings and Asian Noodle Salad. We rounded out the meal with pot stickers and egg rolls. He was quite happy. This is my little plate. Sadly, I only ate one wing and the noodles. The rest will go with me to work for lunch tomorrow.

Normally the birthday young man asks for the same cake for his birthday:Dark chocolate with Cream Cheese Frosting. He surprised me by asking for a whole different type of dessert.

Behold: Turtle Cheesecake!

I had fun making it. I used my standard cheesecake batter and added a caramel layer, glazed pecans and my signature chocolate ganache. For some reason the caramel layer set up a bit too hard, but none of us minded much. The taste was out of this world.

So yeah.... I think I'm back in the groove. Living my life full of family, friends and food... Things are looking up.

Happy holidays everyone!

Wordless Wednesday

2009-12-09T10:19:00.004-05:00

Old School Friday: Gone But Not Forgotten

2009-12-04T10:53:00.003-05:00

While whiling away time on Facebook, one of my online friends linked to a meme he is participating in on his blog.

It got me interested... as I'm all about MUSIC.

So, with no further ado... with both feet, I jump into Old School Friday.

Enjoy:

See what other bloggers are putting out there for Old School Friday.

For Tonja: Pound Cake!

2009-09-11T23:30:00.003-04:00

I was looking for a recipe for a pound cake that did not require sour cream. Turns out that I didn't have any sour cream or buttermilk or even yogurt in the fridge.

What??? Yup. Out of all three.

All of my "go to" recipes for pound cakes require one or more of the missing ingredients. And I personally don't like "souring milk" with vinegar as a substitute for buttermilk...but I digress.

The problem remained: I needed to present a homemade pound cake to my Saturday all day class in my advanced BA program. (yeah, me: I went back to school!)

So... I looked around at all of my bookmarked recipes and found one that I wanted to try. Uh, with a few variations. My changes will be italicized.

~~Lemon~~ Lime Cream Cheese Pound Cake
(Sticky, Gooey, Creamy, Chewy)

Makes two 5 x 9 loaf cakes or one 12-cup bundt cake

Ingredients:

1 1/2 cups (3 sticks) unsalted butter, at room temperature
1 package (8 ounces) cream cheese, at room temperature
3 cups sugar
Zest from 2 lemons (I used limes)
6 large eggs
1 teaspoon pure vanilla extract
1 teaspoon pure lemon extract
Juice of both zested limes
3 cups all purpose flour
1 teaspoon salt
1 teaspoon baking powder

Directions:

Preheat the oven to 325°F. Lightly butter and flour two 5 x 9 loaf pans. I used a 12-cup bundt pan.

Mix the sugar and the lemon zest in a small bowl and rub the zest into the sugar with your fingers. The warmth from your fingers will release the oils from the zest and flavor the sugar. Set aside.

Place the butter and cream cheese in a large bowl and beat with a mixer on medium speed until smooth. Add the sugar, increase the speed to high, and beat until light and airy, about five minutes. Add the eggs, one at a time, beating after each addition and scraping down the sides of the bowl with a rubber spatula as needed. Add the lime juice, vanilla and lemon extracts. Then, add the flour, baking powder and salt all at once. Mix just until incorporated.

Pour the batter into the prepared pan(s) and shake lightly to even out the top. Bake until the cake is golden brown and a toothpick inserted in the cake comes out clean, about 1 1/4 hours. (my bundt cake took 80 minutes)

Cool the cake(s) on a rack for 20 minutes. Remove the cake(s) from the pan(s) and let cool completely.

Serve at room temperature.

Enjoy!

Sorry no pictures. I will see if I can get pictures from happy classmates tomorrow.

Wordless Wednesday

2009-07-15T08:31:00.002-04:00

Triple Berry Pie: Summer in each mouthful!

2009-07-12T19:49:00.003-04:00

I love fresh berries. You name the berry, and it is a friend of mine. Raspberry, blackberry, loganberry, strawberry, blueberry, huckleberry, mulberry.... I could go on and on.

With my love of berries in mind, imagine how thrilled I was to spot beautiful, plump berries on sale at my local WalMart! They were so beautiful! They looked like edible jewels. I bought two large cartons of blueberries, one small carton of raspberries, two small cartons of blackberries and a huge double carton of strawberries. (I also bought plums and cherries...but that will be a different post.)

As you may remember, our family does Sunday Dinner in a big way every week. With the bounty of berries, I knew I had to make the quintessential summer pie: Triple Berry Pie. It is my stab at cloning Marie Callender's Razzleberry Pie.

The truth be told.... I think mine is better.

Fresh from the oven, the pie looked and smelled heavenly.

I was glad that I had to foresight to bake it on a quarter sheet, as it bubbled over a bit. I'm always nervous cutting the first pie. Will it be set? Will it serve nicely?

You be the judge.

The family loved it. Once again, I was the hero. Add a little homemade vanilla icecream... and *swoon*.

Oh, so good!

I know that this pie will make an encore performance before the end of berry season. It was just. that. good.

Triple Berry Pie

1 Pint Blueberries
1 Pint Blackberries
1/2 Pint Raspberries
1 c. Sugar
1/4 tsp. Kosher Salt
1 tsp. Real Vanilla Extract
1/4 c. Kraft Minute Tapioca
1 tbsp. Corn starch
1/4 c. water or orange juice
1/4 butter in small pieces

Enough Pie crust for double pie.

Mix all ingredients, except pie dough and butter in a large bowl. Allow to stand at room temperature for thirty minutes, stirring once or twice.

Line pie pan with one half of pie dough. Fill with berry mixture. Dot with butter.

Cover with top crust and seal.

Bake in preheated oven (400 degrees) for 45 to 55 minutes. (Bake first 25 minutes on lower rack, then move to upper rack for remainder of baking)

Cool COMPLETELY before serving.

Wordless Wednesday

2009-07-08T08:44:00.002-04:00

I Have the Best Co-Workers!

2009-05-12T09:53:00.002-04:00

One of the greatest co-workers in the world brought breakfast! Yipppeeeee!!!!

Lunch On Campus

2009-05-07T12:39:00.003-04:00

Lots of folks might complain about having to eat lunch on a college campus.

Not too much complaining happens at my job. *smile*

Lunch outside at the lake today: Ham & Cheese on a croissant, veggies and chips. (I promise I only ate a few chips)

Okay........ I gotta get back inside.......

Sopapillas!!!

2009-05-05T22:13:00.007-04:00

Those in my life close to me know about my quirky sense of humor. I've been accused of being a tad corny with my jokes. What can I say? I'm guilty of all that.

No one was complaining tonight, though. Tonight's menu in honor of Cinco de Mayo:

Chicken Enchiladas
Mexican Rice
Beans
Guacamole
Sour Cream
Tortillas

and

.
.
.
.
.
.
Sopapillas for dessert!

I mean, come on...........who doesn't like fried dough? Funnel cakes, donuts, zeppole, sopapillas. They are all good.

Light and airy! Dusted in cinnamon sugar........little pillows of yumminess!

I found the recipe at www.allrecipes.com

Click on the entry title for the link to the recipe. Easy-peasy...........light and breezy.

Wordless Wednesday

2009-04-29T14:36:00.002-04:00

The Best of Her Love!

2009-04-23T08:52:00.001-04:00

The bond between sisters is special, and if you're blessed...especially sweet. Every time I think of the family that God saw fit to place me in, I want to weep with gratitude. From parents that loved with firmness, laughter, reverence to God and consistency...to siblings that love without condition- I am blessed.

I can remember dancing and lipsynching in the den on Laurel Valley with my sisters. We would perform for our own amusement and for our parents. Sometimes we used records. Sometimes we performed an impromptu accompaniment to American Bandstand. Good times!

Yesterday was a particularly stressful day at work. As I left the parking lot, I called my oldest sister to tell her that I was finally on the way home. (Our homes are next to each other) Jokingly, I asked if she had any alcohol in the house. *giggle* She assured me that she did, and that she was planning to give me a fabulous dinner.

Boy oh, boy.......did she deliver!

To round out that FABULOUS salad, she provided comfort food: Pizza Hut Personal Pan Pizza with sausage and mushrooms! We gilded the lily with a few of their Wingstreet Wings.

Oh, and that innocuous looking drink? It packed a whallop! LOL!!

While there are no recordings of us three sisters in our many performances to share, I did find this jewel at Youtube. I hope you enjoy it. It brings back wonderful memories of growing up in the house filled with joy on Laurel Valley.

A Taste From Childhood

2009-03-22T11:31:00.007-04:00

I grew up in a family of six: Daddy and Mommie, older brother and two older sisters. (We got two more brothers after Mommie passed away, and Daddy married Nana.)

Mommie was a working woman. She taught Special Education at Loma Linda Elementary School in San Antonio, Texas. But our family still had home cooked meals almost every day. In fact, going out to eat was reserved for special occassions. As we girls got older, we shared the dinner cooking duties. For this, I am eternally grateful. All of us know our way around a kitchen!

Mommie made up many recipes. She used whatever was on sale, in the kitchen cabinets or in the backyard garden. All of her creations were tasty. One thing that I remember about childhood was that homemade desserts were rare. Oh sure, we had the occassional cake made from a mix. Even more rarely, we had a homemade Sweet Potato Pie or Pound Cake. But we all knew we'd hit the jackpot when Mommie made Raisin Dumplings!

I know, I know.... you are all wondering, "What the heck are Raisin Dumplings?" So, to answer your question,

BEHOLD:

Made from humble ingredients, these tender and tasty morsels made us feel loved. (And we WERE loved!)For some strange reason, I am the only daughter that actually knows how to make these. I think that they are actually quite easy to make. (I do cheat with refrigerated pie crust dough for the dumplings, though)

My Daddy and brother in law prefer them warm and served with vanilla icecream. My oldest brother and sister prefer them after cooled and chilled in the fridge. As for me.... I like them any way I can get them. Although, I admit that I rarely eat more than a spoonful as they are very rich and delightfully sweet.

I made these for Daddy and Nana last week during their visit. They were happy. So was my brother in law. He's hooked, too.

I hope you will try this recipe. Let me know what you think!

Raisin Dumplings (adapted from Dorothy's Raisin Dumplings)

INGREDIENTS:

1 15 oz. Box Raisins
4-6 c. water
1/2 tsp. salt
3/4 tsp. cinnamon
1/2 tsp. vanilla extract
1/2 c. light brown sugar
1/3 c. white sugar
1 stick butter (no margarine)
1 pkg. refrigerator pie crusts, in pieces
1/4 c. heavy cream

METHOD:

Measure first 8 ingredients into a heavy bottomed sauce pan, using enough water to cover the raisins by two inches.

Bring to a boil, then lower to a simmer. Simmer, stirring occassionally until raisins are plump and tender.

Return mixture to a gentle boil. Drop crust pieces in slowly, stirring gently. Cook until mushiness leaves dough, and mixture thickens.

Remove from heat. Stir in heavy cream. (Mixture will continue to thicken as it cools)

Allow to cool until just warm. Serve in bowls with a good vanilla icecream.

The Risotto Who Loved Me

2009-03-08T20:40:00.004-04:00

I don't know about most of you. But as for me, I am at times intimidated by "frou-frou" foods. I worry if I will master the technique. I worry that even if I master the technique, the family won't like the food. I worry that I will waste money on fancy-schmancy ingredients, for a let down.

In spite of my many reservations, I kept hearing a sensual whisper in my ear. "Risotto" Every time I turned on Food Network some one was making "Risotto". And each time I watched them stir the thick, creamy and steaming hot "Risotto", my mouth watered. I love rice. I love rice pudding. And "Risotto" looked like a hip, savory and oh-so-worldly cousin of rice pudding.

Today was the day that I faced my ambivalence. Today was the day that I became intimate with "Risotto".

To accompany our dinner of roasted chicken, glazed carrots and steamed brocoli, I made "Mushroom Risotto." Oh. My. Word.

This dish didn't just call my name. It called me "Baby".

Mushroom Risotto

Prep Time: About thirty minutes

2-3 Tbsp. Olive Oil
1 pound of mixed fresh mushrooms (I used portabellas,white,shitake,& oyster)
2 shallots, minced
3 cloves garlic, minced
1 Bay Leaf
1 lb. Arborio Rice (I used Bellino)
1/2 c. medium dry white wine (I used Mondavi Chardonnay)
2 Cartons Low Sodium Chicken Stock (not broth.. I used Swanson 26 oz.)
Kosher Salt
Freshly Ground Black Pepper
4 Tbsp. Butter (no substitutions!)
1/3 cup. shredded Parmesan Cheese (no substitutions! I used Frigo)

Method:

Pour all stock into a pot. Warm till just below the boil on a back burner of the stove. Keep at this temperature for the whole process.

In another large, heavy bottomed sauce pan warm oil until fragrant. Add half of the mushrooms finely chopped and cook until golden brown on edges. Add the minced shallots and garlic and bay leaf. Stirring, cook until vegetables are translucent.

Add all of the rice. Stir to coat every grain with oil. Cook for about three minutes. Stirring constantly.

Add white wine and stir until absorbed.

Add one cup of stock and stir until absorbed.(A ladle is very helpful) When all liquid has been absorbed, add more stock. Continue until the half of the stock has been used. Continue stirring.

Add remaining larger pieces of mushrooms with an addition of stock. Cook until liquid is absorbed. Continue until all of the stock has been used. Remember to stir attentively.

Once all of the liquid has been added and absorbed, turn off the heat. Taste for salt, add pepper to taste.

Stir in butter and cheese.

Remove bay leaf and serve.

*Recipe serves 9 normal people or a famished family of 5.

The Great Fake Out Salad

2009-02-25T09:20:00.003-05:00

I didn't want to cook last night.

I know... me.

Me!

I. did. not. want. to. cook.

So......... I decided we would have salad. Well, let's just say the family was "underwhelmed" when they heard we were having salad for dinner.

So, I pulled a fast one on them. *smile*

Check out the salad I pulled together from items in the fridge. And yeah..... I thought the salad was fabulous enough to warrant a night off from washing dishes, too! Paper plates, baby!

I added some warm, hearty bread on the side and dinner was served!

The Great Fake Out Salad

Mixed Greens (I used a bag)
Baby Spinach (I used a bag)
Bell Peppers, sliced
Cherry Tomatoes
Cucumbers, peeled and sliced
Shredded Cheddar Cheese
Roasted Cashews
Avocado Slices
Chunked Roasted Chicken Breast
Boiled Eggs
Strawberries
Blueberries
Mandarin Orange segments

The Dream Cheese Cake

2009-01-06T08:51:00.009-05:00

This year for the holidays I decided to focus on comforting flavors that are simple and satisfying. Cheese cake is always a welcome dessert in my family. But I wanted to make it special.

Growing up, I spent summers listening for the icecream truck. When I ran out with my dollar clutched in my fist, only one thing was on my mind: Dreamsicle!!!!

This cheesecake evokes that familiar and comforting flavor combo of vanilla and orange. The orange is a soft caress and aroma that lingers.

Daring Bakers Challenge: Pizza Dough!

2008-10-29T03:00:00.000-04:00

Our challenge this month is to channel our inner pizziaola! I am still a novice Daring Baker, as this is only my third completed challenge. However, I have followed many blogs of other members in the group for quite some time.

Originally, this month's challenge was to be hosted by Sher of "What Did You Eat" along with Rosa and Glenna. Sadly, Sherry passed away tragically on the 20th of July2008 after having been struck by a massive heart-attack. So, this month is a tribute to a great cook and awesome woman.

For toppings, I admit that I erred on the side of mundane. I figured, "Why re-invent the wheel?" Our pies of love were topped with Italian sausage crumbles, fresh spinach and a blend of Italian cheese shreds and Parmesan cheese. I used a standard marinara for sauce.

Allow me to pause and tell you how much I LOVE the fresh salads and greens that are washed and available in bags!

In order to be able to claim a successful completion of the challenge we were required to TOSS the pizza dough. Not only that......we had to post a picture to prove it! So, here's the proof:

I wholeheartedly recommend everyone that loves a good pizza to try making it homemade. It is unbelievably delicious!

~ BASIC PIZZA DOUGH ~

Original recipe taken from “The Bread Baker’s Apprentice” by Peter Reinhart.

Makes 6 pizza crusts (about 9-12 inches/23-30 cm in diameter).

Ingredients:

4 1/2 Cups (20 1/4 ounces/607.5 g) Unbleached high-gluten (%14) bread flour or all purpose flour, chilled - FOR GF: 4 ½ cups GF Flour Blend with xanthan gum or 1 cup brown rice flour, 1 cup corn flour, 1 cup oat flour, 1 ½ cup arrowroot, potato or tapioca starch + 2 tsp xanthan or guar gum
1 3/4 Tsp Salt
1 Tsp Instant yeast - FOR GF use 2 tsp
1/4 Cup (2 ounces/60g) Olive oil or vegetable oil (both optional, but it’s better with)
1 3/4 Cups (14 ounces/420g or 420ml) Water, ice cold (40° F/4.5° C)
1 Tb sugar - FOR GF use agave syrup
Semolina/durum flour or cornmeal for dusting

DAY ONE

Method:
1. Mix together the flour, salt and instant yeast in a big bowl (or in the bowl of your stand mixer).

2. Add the oil, sugar and cold water and mix well (with the help of a large wooden spoon or with the paddle attachment, on low speed) in order to form a sticky ball of dough. On a clean surface, knead for about 5-7 minutes, until the dough is smooth and the ingredients are homogeneously distributed. If it is too wet, add a little flour (not too much, though) and if it is too dry add 1 or 2 teaspoons extra water.

NOTE: If you are using an electric mixer, switch to the dough hook and mix on medium speed for the same amount of time.The dough should clear the sides of the bowl but stick to the bottom of the bowl. If the dough is too wet, sprinkle in a little more flour, so that it clears the sides. If, on the contrary, it clears the bottom of the bowl, dribble in a teaspoon or two of cold water.
The finished dough should be springy, elastic, and sticky, not just tacky, and register 50°-55° F/10°-13° C.

Or

2. FOR GF: Add the oil, sugar or agave syrup and cold water, then mix well (with the help of a large wooden spoon or with the paddle attachment, on low speed) in order to form a sticky ball of dough.

3. Flour a work surface or counter. Line a jelly pan with baking paper/parchment. Lightly oil the paper.

4. With the help of a metal or plastic dough scraper, cut the dough into 6 equal pieces (or larger if you want to make larger pizzas).

NOTE: To avoid the dough from sticking to the scraper, dip the scraper into water between cuts.

5. Sprinkle some flour over the dough. Make sure your hands are dry and then flour them. Gently round each piece into a ball.

NOTE: If the dough sticks to your hands, then dip your hands into the flour again.

6. Transfer the dough balls to the lined jelly pan and mist them generously with spray oil. Slip the pan into plastic bag or enclose in plastic food wrap.

7. Put the pan into the refrigerator and let the dough rest overnight or for up to thee days.

NOTE: You can store the dough balls in a zippered freezer bag if you want to save some of the dough for any future baking. In that case, pour some oil(a few tablespooons only) in a medium bowl and dip each dough ball into the oil, so that it is completely covered in oil. Then put each ball into a separate bag. Store the bags in the freezer for no longer than 3 months. The day before you plan to make pizza, remember to transfer the dough balls from the freezer to the refrigerator.

DAY TWO

8. On the day you plan to eat pizza, exactly 2 hours before you make it, remove the desired number of dough balls from the refrigerator. Dust the counter with flour and spray lightly with oil. Place the dough balls on a floured surface and sprinkle them with flour. Dust your hands with flour and delicately press the dough into disks about 1/2 inch/1.3 cm thick and 5 inches/12.7 cm in diameter. Sprinkle with flour and mist with oil. Loosely cover the dough rounds with plastic wrap and then allow to rest for 2 hours.

Or

8. FOR GF: On the day you plan to eat pizza, exactly 2 hours before you make it, remove the number of desired dough balls from the refrigerator. Place on a sheet of parchment paper and sprinkle with a gluten free flour. Delicately press the dough into disks about ½ inch/1.3 cm thick and 5 inches/12.7 cm in diameter. Sprinkle the dough with flour, mist it again with spray oil. Lightly cover the dough round with a sheet of parchment paper and allow to rest for 2 hours.

9. At least 45 minutes before making the pizza, place a baking stone on the lower third of the oven. Preheat the oven as hot as possible (500° F/260° C).

NOTE: If you do not have a baking stone, then use the back of a jelly pan. Do not preheat the pan.

10. Generously sprinkle the back of a jelly pan with semolina/durum flour or cornmeal. Flour your hands (palms, backs and knuckles). Take 1 piece of dough by lifting it with a pastry scraper. Lay the dough across your fists in a very delicate way and carefully stretch it by bouncing it in a circular motion on your hands, and by giving it a little stretch with each bounce. Once the dough has expanded outward, move to a full toss.

Or

10. FOR GF: Press the dough into the shape you want (about 9-12 inches/23-30 cm in diameter - for a 6 ounces/180g piece of dough).

NOTE: Make only one pizza at a time.
During the tossing process, if the dough tends to stick to your hands, lay it down on the floured counter and reflour your hands, then continue the tossing and shaping.
In case you would be having trouble tossing the dough or if the dough never wants to expand and always springs back, let it rest for approximately 5-20 minutes in order for the gluten to relax fully,then try again.
You can also resort to using a rolling pin, although it isn’t as effective as the toss method.

11. When the dough has the shape you want (about 9-12 inches/23-30 cm in diameter - for a 6 ounces/180g piece of dough), place it on the back of the jelly pan, making sure there is enough semolina/durum flour or cornmeal to allow it to slide and not stick to the pan.

Or

11. FOR GF: Lightly top it with sweet or savory toppings of your choice.

12. Lightly top it with sweet or savory toppings of your choice.

Or

12. FOR GF: Place the garnished pizza on the parchment paper onto the stone in the oven or bake directly on the jelly pan. Close the door and bake for about 5-8 minutes.

NOTE: Remember that the best pizzas are topped not too generously. No more than 3 or 4 toppings (including sauce and cheese) are sufficient.

13. Slide the garnished pizza onto the stone in the oven or bake directly on the jelly pan. Close the door and bake for abour 5-8 minutes.

Or

13. FOR GF: Follow the notes for this step.

NOTE: After 2 minutes baking, take a peek. For an even baking, rotate 180°.

If the top gets done before the bottom, you will need to move the stone or jelly pane to a lower shelf before the next round. On the contrary, if the bottom crisps before the cheese caramelizes, then you will need to raise the stone or jelly.

14. Take the pizza out of the oven and transfer it to a cutting board or your plate. In order to allow the cheese to set a little, wait 3-5 minutes before slicing or serving.

RECIPE SOURCE: “The Bread Baker's Apprentice: Mastering The Art of Extraordinary Bread” by Peter Reinhart. Ten Speed Press, Berkeley, CA. Copyright 2001. ISBN-10: 1-58008-268-8, ISBN-13: 978-158008-268-6.

A Lazy Weekend Breakfast

2008-10-25T11:37:00.004-04:00

Sometimes comfort food is in order. Saturday mornings cry out for something more special than a bagel on the run or a bowl of cereal.

Behold! Fried Potatoes and Onions! Oh yes, my friends... a southern classic.

No one really wanted eggs, so none today. But breakfast rocked even without them. And yes, those are biscuits stuffed with sausages on the side. Hey, the fruit was healthy!

Fried Potatoes and Onions

1 lb. bag Simply Potatoes (it's the weekend! No peeling!)

One medium yellow onion, thinly sliced (divided)

4 oz. Hickory Farms Summer Sausage chopped

3 Tbsp. Vegetable Oil

2 Tbsp. Butter

Salt and Pepper to taste

Heat oil and butter in heavy bottomed skillet until hot. Add summer sausage, half of the sliced onions and half of potatoes from package. Salt and pepper. Add remainder of onions and potatoes. Salt and pepper again.

Cook covered on medium heat undisturbed to brown bottom. (about 7 minutes) With a spatula turn browned potates on bottom up to top. Continue to cook, uncovered for the remainder of cooking.

As potatoes brown on the bottom, move with spatula to brown more slices.

Cook to desired level of golden brown.

Enjoy!

A Little House Cleaning

2008-10-24T21:55:00.002-04:00

I have decided that I cover too broad a range of topics for this one blog. Therefore, I am announcing a new blog that will be more suited to heavier topics and musings.

I promise not to bore you there. (At least I'll try not to.)

This blog from here on out will be devoted to creative pursuits and light topics. While the newer blog will deal with the nuts and bolts of my day to day opportunities to learn.

So, with that.... I'd like to put a "Buzz In Your Ear".

See ya over there.

Best Family a Foodie Can Have

2008-10-19T18:09:00.008-04:00

If anyone knows anything about me, they know that I'm an adventurous foodie. For many, that can be frustrating if they are part of a finicky food family. Thankfully, I have been blessed with a family that will try anything that I put before them. (It also doesn't hurt that I've groomed them to have broad and adventurous tastes!)

Like most foodies, I follow many blogs. Tonight's dinner success is owed to two fabulous food bloggers! Dinner was a cyber bow to their artistry.

Sunday dinner featured Asian flavors.

The starter was a Spinach & Romaine salad with mandarin oranges, toasted sesame seeds and toasted almonds. Please forgive the photo, it was taken hastily with a cell phone. The family wanted to dive in. No time for posed food shots!

Next, we moved on to grilled talapia fillets. I used for inspiration the BBQ Mahi Mahi recipe from Ezra Pound Cake. The photo is from that site, and I take no credit for it. But again... the family just wouldn't wait. I used the rub, but did not make the roasted pepper relish.

Next to the starring protein, I made an absolutely tongue tingling Asian Noodle Salad. Again, Ezra Pound Cake rocked the house with the recipe. I left out the cabbage and subbed out half of the fresh cilantro for flat leaf parsley. Also, there were no serrano peppers in the store, so I used one good sized fresh jalapeno instead. Again, the photo is from that site. I only wish I could take such great pics! But with an impatient family... pictures just. weren't. gonna. happen.

The family was very happy with the sumptuous meal. But when I reminded them about dessert their smiles got even bigger. I took my cue from Sticky, Gooey, Creamy, Chewy for our dessert. I made a Creamy Strawberry Swirled Cheesecake. It is a variation on Susan's recipe: Raspberry Swirl Cheesecake. My family prefers strawberries to raspberries. (I know, I'm sad about that) So, instead of raspberry topping as a swirl, I used a strawberry product. I also could not locate creme fraiche in the grocery store, so I used sour cream. No beautiful embellished decoration, either. My family wants just silky cheese cake. Bummer, because I would have loved to decorate.

But even with the changes, the cheesecake is the ABSOLUTE BEST one we have ever tasted. You absolutely must make time to make this.

Here is the pic from her site:

I only wish I could take great food pics like these wonderful food bloggers. Do yourselves a favor, read some great blogs and make some great food! Your family just might find themselves broadening their palate! And you will feel great mastering delicious new recipes.

Give Us This Day

2008-10-12T16:26:00.006-04:00

Sunday dinner is one of the ties that binds the hearts of our family.

No need to spend lots of money. We enjoy beautiful, homemade breads regularly.

...and give us this day, our daily bread.

If you'd like to put delicious, easy, homemade bread on your table, I recommend this bread. I found the recipe over at Julie's blog.

It is from Artisan Bread in Five Minutes a Day by Jeff Hertzberg.

Daring Bakers Challenge: Lavash Crackers

2008-09-27T16:24:00.008-04:00

There are many, many baked goods and foodstuffs that I choose to make homemade. But I must admit that I never thought about homemade crackers. Daring Bakers rectified that oversight!

Our assignment for September was to create our version of an Armenian cracker bread called Lavash.The special twist for this challenge was that it was to be a vegan cracker to be accompanied by a vegan dip accompaniament. Also, the alternative choice to make the challenge as a gluten-free, vegan dish was allowable.

I chose to make a Sesame Lavash with a Spicy Pink Bean Dip. I thought that I might have enough of a sales job on my hand coercing my "he-man, meat-eaters to try a vegan dish." I was wrong. The whole crew loved it! The crackers were gone in a flash. I served them with a sideboard casual football dinner. They were an instant hit. I will definitely be making these often.

I will say this though: If you like pita chips, you will LOVE these crackers. They are more snappy than crispy. And they are certainly ADDICTING.

For the dip, I used canned beans and freshened their flavor with fresh vibrant spices and herbs.

Below are the recipe for the basic lavash and my dip. I substituted toasted sesame oil for the oil component in the basic lavash made with wheat flour.

Lavash Crackers

Makes 1 sheet pan of crackers

* 1 1/2 cups (6.75 oz) unbleached bread flour or gluten free flour blend (If you use a blend without xanthan gum, add 1 tsp xanthan or guar gum to the recipe)
* 1/2 tsp (.13 oz) salt
* 1/2 tsp (.055 oz) instant yeast
* 1 Tb (.75 oz) agave syrup or sugar
* 1 Tb (.5 oz) vegetable oil
* 1/3 to 1/2 cup + 2 Tb (3 to 4 oz) water, at room temperature
* Poppy seeds, sesame seeds, paprika, cumin seeds, caraway seeds, or kosher salt for toppings

1. In a mixing bowl, stir together the flour, salt yeast, agave, oil, and just enough water to bring everything together into a ball. You may not need the full 1/2 cup + 2 Tb of water, but be prepared to use it all if needed.

2. For Non Gluten Free Cracker Dough: Sprinkle some flour on the counter and transfer the dough to the counter. Knead for about 10 minutes, or until the ingredients are evenly distributed. The dough should pass the windowpane test (see http://www.wikihow.com/Determine-if-Bre … ong-Enough for a discription of this) and register 77 degrees to 81 degrees Fahrenheit. The dough should be firmer than French bread dough, but not quite as firm as bagel dough (what I call medium-firm dough), satiny to the touch, not tacky, and supple enough to stretch when pulled. Lightly oil a bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap.

or

2. For Gluten Free Cracker Dough: The dough should be firmer than French bread dough, but not quite as firm as bagel dough (what I call medium-firm dough), and slightly tacky. Lightly oil a bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap.

3. Ferment at room temperature for 90 minutes, or until the dough doubles in size. (You can also retard the dough overnight in the refrigerator immediately after kneading or mixing).

4. For Non Gluten Free Cracker Dough: Mist the counter lightly with spray oil and transfer the dough to the counter. Press the dough into a square with your hand and dust the top of the dough lightly with flour. Roll it out with a rolling pin into a paper thin sheet about 15 inches by 12 inches. You may have to stop from time to time so that the gluten can relax. At these times, lift the dough from the counter and wave it a little, and then lay it back down. Cover it with a towel or plastic wrap while it relaxes. When it is the desired thinness, let the dough relax for 5 minutes. Line a sheet pan with baking parchment. Carefully lift the sheet of dough and lay it on the parchment. If it overlaps the edge of the pan, snip off the excess with scissors.

or

4. For Gluten Free Cracker Dough: Lay out two sheets of parchment paper. Divide the cracker dough in half and then sandwich the dough between the two sheets of parchment. Roll out the dough until it is a paper thin sheet about 15 inches by 12 inches. Slowly peel away the top layer of parchment paper. Then set the bottom layer of parchment paper with the cracker dough on it onto a baking sheet.

5. Preheat the oven to 350 degrees Fahrenheit with the oven rack on the middle shelf. Mist the top of the dough with water and sprinkle a covering of seeds or spices on the dough (such as alternating rows of poppy seeds, sesame seeds, paprika, cumin seeds, caraway seeds, kosher or pretzel salt, etc.) Be careful with spices and salt - a little goes a long way. If you want to precut the cracker, use a pizza cutter (rolling blade) and cut diamonds or rectangles in the dough. You do not need to separate the pieces, as they will snap apart after baking. If you want to make shards, bake the sheet of dough without cutting it first.

5. Bake for 15 to 20 minutes, or until the crackers begin to brown evenly across the top (the time will depend on how thinly and evenly you rolled the dough).

6. When the crackers are baked, remove the pan from the oven and let them cool in the pan for about 10 minutes. You can then snap them apart or snap off shards and serve.

Spicy Pink Bean Dip

1 14 oz. can Pink Beans (Habichuelas Rosadas)
2 Cloves Fresh Garlic
1 Fully Ripened Fresh Jalapeno Pepper (red)
1 Tbsp. Minced Fresh onion
Handful of fresh cilantro leaves
Juice of one Lemon
1/4 c. Extra Virgin Olive Oil (use the good stuff)
Salt to taste

Rinse and drain canned beans. To food processor, add all ingredients except beans and salt and puree. Add the beans, and process until smooth. If too thick, stream in more olive oil. Salt to taste. Chill overnight for best flavor before serving.

RECIPE - Recipe Reference: The Bread Baker's Apprentice: Mastering The Art of Extraordinary Bread, by Peter Reinhart. Ten Speed Press, Berkeley, CA. Copyright 2001. ISBN-10: 1-58008-268-8, ISBN-13: 978-158008-268-6.

It's Not An Anomaly Folks

2008-09-16T14:14:00.002-04:00

There were good points made today regarding the status of the American economy.

“What has happened these last eight years is not some historical anomaly, so we know what to expect if we try these policies for another four. When lobbyists run your campaign, the special interests end up gaming the system. When the White House is hostile to any kind of oversight, corporations cut corners and consumers pay the price. When regulators are chosen for their disdain for regulation and we gut their ability to enforce the law, then the interests of the American people are not protected. It’s an ideology that intentionally breeds incompetence in Washington and irresponsibility on Wall Street, and it’s time to turn the page.”

Head on over, to read the whole text.

Daring Bakers Challenge: Eclairs!

2008-08-31T16:44:00.009-04:00

Today is my first official "reveal" with the Daring Bakers. I was a little taken aback when I read that the August challenge was: ECLAIRS!

Specifically, the bakers were challenged to Pierre's Herme's Chocolate Eclair recipe. We were instructed that we had to use the Choux Pastry recipe as written. However we were allowed to substitute one of the chocolate components, if we liked.

I was successful the first time out of the gate with the puffs! I was quite well pleased.

Then it was on to the filling. I opted for a vanilla custard filling and used the chocolate sauce to top.

All in all, the family was happy and my friends impressed.

I was proud.

The Omnivore's One Hundred

2008-08-27T13:21:00.002-04:00

The Omnivore’s One Hundred

I read this survey on one of my subs in my feeds:

Here’s a chance for a little interactivity for all the bloggers out there. Below is a list of 100 things that I think every good omnivore should have tried at least once in their life. The list includes fine food, strange food, everyday food and even some pretty bad food - but a good omnivore should really try it all. Don’t worry if you haven’t, mind you; neither have I, though I’ll be sure to work on it. Don’t worry if you don’t recognise everything in the hundred, either; Wikipedia has the answers.

Here’s what I want you to do:

1) Copy this list into your blog or journal, including these instructions.
2) Bold all the items you’ve eaten.
3) Cross out any items that you would never consider eating.
4) Optional extra: Post a comment here at www.verygoodtaste.co.uk linking to your results.

Da Bee's Knees' Omnivore’s Hundred:

1. Venison
2. Nettle tea
3. Huevos rancheros
4. ~~Steak tartare~~
5. Crocodile (I hope alligator is close enough!)
6. ~~Black pudding~~
7. Cheese fondue
8. Carp
9. Borscht
10. Baba ghanoush
11. Calamari (yum!)
12. Pho
13. PB&J sandwich
14. Aloo gobi
15. Hot dog from a street cart
16. Epoisses
17. Black truffle
18. Fruit wine made from something other than grapes
19. Steamed pork buns
20. Pistachio ice cream
21. Heirloom tomatoes
22. Fresh wild berries
23. ~~Foie gras~~
24. Rice and beans
25. Brawn, or head cheese (ate it as a young child with my Father. Found out what it was as a teen...Yech!)
26. Raw Scotch Bonnet pepper
27. Dulce de leche (Homemade by the abuelita!)
28. Oysters
29. Baklava
30. Bagna cauda
31. Wasabi peas
32. Clam chowder in a sourdough bowl
33. ~~Salted lassi~~ Honey lassi rocks, though....
34. Sauerkraut
35. Root beer float
36. Cognac with a fat cigar
37. Clotted cream tea
38. Vodka jelly/Jell-O (and had the headache to prove it)
39. Gumbo (ain’t none bettah dan Nana’s, no.)
40. Oxtail
41. Curried goat
42. ~~Whole insects~~
43. Phaal
44. Goat’s milk
45. Malt whisky from a bottle worth £60/$120 or more
46. ~~Fugu~~
47. Chicken tikka masala
48. ~~Eel~~
49. Krispy Kreme original glazed doughnut
50. ~~Sea urchin~~
51. Prickly pear
52. Umeboshi
53. Abalone
54. Paneer
55. McDonald’s Big Mac Meal
56. Spaetzle
57. Dirty gin martini
58. Beer above 8% ABV
59. Poutine
60. Carob chips
61. S’mores
62. ~~Sweetbreads~~
63. ~~Kaolin~~
64. Currywurst
65. ~~Durian~~ (Fruit should NOT smell like that!)
66. Frogs’ legs
67. Beignets, churros, elephant ears or funnel cake
68. ~~Haggis~~
69. Fried plantain
70. Chitterlings, or andouillette (Ewwwwww......... foiled by Daddy again!)
71. Gazpacho
72. Caviar and blini (over rated, IMHO)
73. Louche absinthe
74. Gjetost, or brunost
75. ~~Roadkill~~
76. Baijiu
77. Hostess Fruit Pie
78. Snail
79. Lapsang souchong
80. Bellini
81. Tom yum
82. Eggs Benedict
83. Pocky (And my kids love them, too!)
84. Tasting menu at a three-Michelin-star restaurant.
85. Kobe beef
86. Hare
87. Goulash
88. Flowers
89. Horse
90. Criollo chocolate
91. Spam
92. Soft shell crab
93. Rose harissa (I’ve had harissa in West Indian food... it that the same?)
94. Catfish
95. Mole poblano
96. Bagel and lox
97. Lobster Thermidor
98. Polenta
99. Jamaican Blue Mountain coffee
100. ~~Snake~~

Seventy-three of the hundred listed! Not bad, eh???

Chocolate Chip Cookie or A Brownie?

2008-08-22T23:46:00.000-04:00

Why would anyone choose between a chocolate chip cookie or a brownie, when you can have both?

Beats me.

Love On a Plate

2008-07-22T09:30:00.001-04:00

Weekends at home with my sons are the best. Even better? When THEY cook for mama. I confess, I've purposely shared my love of cooking with them.

Sunday was my birthday. One of may favorite meals was waiting for me in the morning. A Southwestern Breakfast Quiche, Cheese Grits and Fruit Salad.

Love on a plate.

Goofy

2008-06-05T20:23:00.000-04:00

There are times when I just laugh and shake my head at myself.

Hot weather today... just over ninety degrees....Nearing the end of lunch break... pulled into parking lot. I sat in the car gathering up all the items that needed to go inside. I arranged them for optimum chance of not dropping anything.

Okay, got it all together. Hopped out of the car, shut the door and stood there thinking, "uh oh.... someone left their car running." So, I decided to be a good samaritan to find out who.... so.........

I opened the door to put down the items, and realized that it was MY car running when I heard the radio playing.

I don't know if I just didn't hear the key alarm "ding ding ding" or what.

Anyway, turned off the car and headed in.

All the while, shaking my head at myself.

Gotta love me.

Strudel and Danish

2008-05-26T16:14:00.000-04:00

I admit it. I am a food blog junkie. Finally, the pressure became too much for this foodie. I already love to cook. So, why not try baking?

Actually, I bake the day to day stuff rather nicely. But my foray into puff pastry with croissants was..............um, less than great.

Today, I wanted to try strudel and danish from scratch.

It really wasn't difficult. And the results have turned me into a believer.

AJ liked the danish best: Apple, Cheese and Raspberry choices. Isaac and I liked the strudel.

There just might be something to this from scratch baking stuff!

Open For Discussion

2008-05-25T12:05:00.000-04:00

Late last night I was up number crunching. It was a depressing affair. I have spent the last six years working on money management skills, and made great strides. For the first time in my adult life I not only had a savings account with more than a minimum balance, I had one that was not laughable.

But the game has changed. Everyone is struggling with the price of gas. I am no exception. Less than two years ago, I could fill the tank of my PT Cruiser with seventeen dollars. No joke. I mean fill it where the tank gauge hovered oh so gently above the “F”.

Yesterday, it cost forty-seven dollars and change. I gas up around every five to six days.

I live in a small city that abuts a larger city where I work. The travel distance is just shy of thirteen miles. So at a minimum, I drive 26 miles daily. That means that I park when I arrive at work and do not move the car except to drive home. That happens most of the time. However, sometimes I must attend to business at lunch break. Or worse, I must travel further away from home to a meeting at the northern campus of my employer. That additional travel is another fifteen miles in the wrong direction. So, on those days I travel nearly 56 miles.

I cannot afford a different vehicle.

In a desperate attempt to stem the money hemorrhage inflated gas prices have caused, I have become even more diligent with trip planning. But it just isn’t working.

I have trimmed the fat in other areas of finances.

1. Leftovers have become haute cuisine in my home.
2. Gone are coffee outings
3. Gone: entertainment outings with rare exceptions allowed a few times a quarter.
4. I only buy food grown locally, as the prices are cheaper
5. The dinner table hosts many more humble meals
6. Clothing purchases are put on hold, save those absolutely necessary.
7. Car tires pressure measured at least weekly.
8. The air conditioner has been adjusted up two degrees (This IS Florida)
9. I have become the light switch monitor
10. I bake more than ever to put bread stuffs and desserts on our Sunday table. Sunday is sacrosanct.

I realize that these are common, thrifty moves. And in fact a great deal have been in practice for years. But now, I am on patrol within my household with a vengeance. And yet, gasoline prices are still winning the budgetary battle.

Carpooling is difficult, as I live in another city than most of my co-workers. The one co-worker that lives near enough by to do so often works a vastly different schedule.

The one saving grace this summer is the fact that my employer has instituted a four day work week for the summer semester. That has been a small help.

Looking at the long term effect: Vacation times will be much more mundane in the coming year. I know many folks look at vacations as an extravagance. For me, they are mental health days. The 25 dollars monthly that used to go into the vacation fund has stopped. Vacations not currently planned and paid for will not happen.

But I am left to wonder, what else can go? Where else can I trim the dollars? Oh yeah, about the finances…. That saving account is becoming laughable again.

I just don’t know.

Ladies, Do You Know Why?

2008-04-06T20:20:00.000-04:00

Why is it that when you visit a store and find their undergarments on sale and stock up, not all of them fit once you return home....even when they are the same size?

By the way, I came home and stripped them all of tags and tossed them in the washer. So....... returns are not an option.

Your insights appreciated. If no insight.........commisseration will work.

Feelin' Hot, Hot, HOT!

2008-04-02T19:29:00.000-04:00

Hot! Hot! HOT!

Today there was a serious problem with temperature control in my office at work. The thermometer that I borrowed from a coworker in the next office climbed to 84 degrees Fahrenheit, before I bailed. (Around 11:00 a.m.) Her office was only a balmy 78 degrees.

Before leaving the workspace, I forwarded my office line to another worksite outside of my office, submitted a work order for maintenance to address the issue and made a sign directing patrons where to find me. (I decided to try to overlook the fact that on March 20th, I had submitted a work order for the same reason….. yeah.)

Anyway…….

Once comfortably settled in a significantly cooler and much more comfortable workspace, I set about accessing my work Outlook email remotely. First order of business was to contact the one appointment that I had scheduled for assessments and consultation. As I pulled up the calendar feature to access the details of the appointment, I realized that I never have just ONE scheduled appointment in an afternoon. Very fortuitous indeed! I would only have to inconvenience one patron. Turns out I could not reach him. But when he showed up at two o’clock and was informed of the situation he said, “Oh, good… I really need to take care of some business but didn’t want to cancel on short notice.” Wow. Cool!

As I settled in, I realized that being outside of my office; I would be limited in productive activities to stay busy. I was at work, after all…

So, I decided to tackle my overgrown inbox in Outlook. The last month has been very hectic with scheduled meetings, college wide events, committees and a huge load of support assessments for various instructors and professors on the campus. So, each day I “put out fires” in the inbox and left the remainder for when I had the time. Well guess what? Today was the day! I was so pleased to get my mailbox back under the size limit restriction from the IT administrator! My inbox alone had over 114 messages, and then the sent file and deleted items needed to be cleaned up. I read, responded and deleted as if on a mission.

That huge task done, I turned my attention to the 86 online documents that I needed to read, evaluate and rank. I am happy to say that I made a huge dent in those, too.

So, in reality what happened today was not really an inconvenience. I had the opportunity to focus my attention on two tasks needing my attention since I had no distractions of administering assessments, consulting with patrons and guiding exploration.

It was a greatly productive day.

But I still hope that they fix the air conditioning before tomorrow.

She'll Be Coming Around the Mountain

2008-02-08T21:09:00.001-05:00

I was thinking of some of the obstacles and challenges that I face. I mean, in this life we all have difficulties. Right?

Well, I got to thinking... (dangerous, I know)

There are definitely mountains that I must climb to overcome issues. But not every problem, every situation demands that. At times, I can be so driven to reach a goal, finish a task or solve a situation... that I start doggedly hiking up the mountain. Sure there are some mountains that require me to grab my climbing gear (faith, hope and perseverance) and do the work of reaching the summit. But there are times, that I should simply go around.

Just like the football receiver running the ball......... I should feint to the left or right, without breaking stride. There are some problems that really have no solution, and in fact are only there to distract me. The problem may never go away......or may persist for a season, but that doesn't mean that I cannot find a way around it. ..Find another means of success.... find an alternate path.

Joseph took Mary and baby Jesus away to another land. He avoided obstacles and traps. But our Lord returned to the land after the season had passed.

So, my new prayer is that the Lord show me those mountains to climb with His strength and give me wisdom to go around those that serve only to slow me down or distract me.

The Righteously Moral Olympics

2008-02-08T21:06:00.000-05:00

The Righteously Moral Olympics

I deal with sin in my life far more often than many might think a Christian would. Shocked? Don't be.

I am by the grace of God, quite a changed woman from where I started when I first came to the foot of the cross. But by no means, am I sinless.

The last week has given me an insight into Our Father's love, grace and mercy. It has also given me the opportunity to be His arms of grace and love and mercy. People need love, not condemnation.

Sin is ugly. That cannot be denied. But when a child of God is convicted, repents and resolves to make amends….. We must yield to the Father's blessing.

The title of this entry is a sarcastic nod to the attitudes swirling in many congregations within the Church.

I wonder if some folks knew of some of the debased, sinful things in my past…….. if they would ostracize me? I'm talking of sins that did not offend them. Meaning, they were not affected. Would they help me to walk in the hard won, soul wrenching forgiveness found in Jesus? Would they doubt my sincerity and demand proof? Would they ask for a public confession?

Why would they feel the right to do that?

The bible says that when a brother sins against you, to take it to the person directly:

Matthew 18: 15-16

15 "If your brother sins against you, go and show him his fault, just between the two of you. If he listens to you, you have won your brother over.

16 But if he will not listen, take one or two others along, so that 'every matter may be established by the testimony of two or three witnesses.

17 If he refuses to listen to them, tell it to the church; and if he refuses to listen even to the church, treat him as you would a pagan or a tax collector.

However, if the person does not sin against you personally, has repented, received pastoral counseling with guidance towards healing………. Who are we to remain offended? This is NOT a case where Matthew 18 should be applied. Restoration should be the goal.

Again, it isn't the morality Olympics. We are all sinners saved by grace. A young Christian will undoubtedly need more grace, as they strive to heed the Holy Spirit……. And when they feel the bone aching remorse, leading to confession and repentance. What that person needs is edification.

Edification doesn't negate the sin. It does however promote healing and gives strength to persevere the consequences. It gives flesh and blood to forgiveness.

We must be careful to remember that it is the sin that offends. Not the person…not after they have been restored in Christ.

Brothers and sisters, we need to stop shooting our wounded. We need to help them to the Cross, and pray for them.

It isn't about us. It is about their relationship with the Father.

John 8:7

So when they continued asking him, he lifted up himself, and said unto them, He that is without sin among you, let him first cast a stone at her.

They Don't Jump On The Bed Anymore

2008-01-13T18:30:00.000-05:00

While standing outside on the front porch in the dark, I notice the house across the street. Specifically, I notice the flickering shadows in one of the windows.

As I continue to watch, it becomes clear what is happening behind the closed blinds. The little boys that live there are jumping on their bed. I smile to myself. As I watch, my mind recalls years ago when my two sons were both younger than six years old and jumped on their beds.

As a responsible parent, I bade them to stop....... but deep inside, I adored the screeches and giggles their raucous fun elicited.

Now, my sons are sixteen and seventeen years old. They don't jump on their beds anymore. But I still caution them against dangers seen and unseen. I still relish the glint in their eyes as they spread their wings in various ways.

I miss the childish laughter. But I am enjoying the years at hand. They are strong, smart and dashing. And they are still my babies.

American Christianity's Carnival Trick Mirror

2007-07-09T11:28:00.000-04:00

American Christianity’s Carnival Trick Mirror

I spend quite a bit of time online these days. In fact, I have spent many hours online for the last five or six years. I check my email daily and read the local, state, national and world news. I also visit my standard forums and peruse blogs utilizing a search engine on Google ®.

I have noticed a few disturbing trends in North America, specifically among those of us in the United States that are the Church. There are prevailing mindsets and attitudes that cause alarm. Strangely, American Christians seems to think that our Christian experience is the ultimate and most holy in God’s eyes. Think about it.

First I’ll start with the move towards ultra conservatism. As an aside, I will admit that I am a moderate conservative. (A term that is synonymous with “liberal” in many closed minded camps) There seems to be an idea that one can never be too conservative. And the more conservative one can be is directly proportionate to personal holiness.

Secondly, I am alarmed at the herd mentality and group think when it comes to dating, marriage and gender roles. I believe that marriage and family is the unit that God created to be the building blocks of society. However, I also believe that the Lord made man and woman differently. That said, different does not mean second-rate.

Young Christian women in America are being brained washed to “dummy down”. They are being encouraged to not seek higher education. I understand that it is a choice whether or not to work outside of the home. I have no problem with either choice. I do, however have problems with a woman being left with no marketable skill sets should a spouse pass away or if a marriage fails. Many young women are being taught that they should not contaminate their hearts and minds with worldly knowledge.

I concur that we are not to be of the world. However we are called to be in it. And we need to know how to survive regardless of our gender as a Christian in a godless world. We must have tools in our arsenal. We must be prepared to meet them on an equal academic footing whether we are keepers of the home, or work outside the home as well as maintain the home. God is faithful and will protect and provide. However, I do not think the brains that women are given are for optional usage. They do not need to be switched off to please our fathers, boyfriends, fiancés or husbands. As long as our minds are transformed with the help of the Holy Spirit… everything is well.

There is much more to discuss, but I am out of time. I’ll address improperly defined submission, authority and respect in the next entry. Misogyny and the inferiority/superiority conundrum in American Christian males need exploration. Also, the hidden racism riding the coattails of American Conservative Christianity is in my cross hairs.

Until next time…

Rainy Summer Night

2007-07-06T22:06:00.000-04:00

The boisterous thunder and sheets of driving rain
during the heat of the day have gone.

In their place there is cool darkness and quiet, almost
melodic, gentle rain.

Mischievously, cool breezes flirt with my skin…then run away.
They caress and retreat, sly with their touch.

In the temporal peace I hear individual rain drops gently
land on tree leaves.

Tap- tap- tap as water drips and dribbles from the down spout then
the cheerful splat causing my sidewalk to glisten in the soft porch light.

Occasionally interrupted by a slowly passing car, the frogs
croon to each other songs that only they and their Maker understand.

When I try… I imagine that I can hear the thirsty grass roots hum
greedily as they drink in the water, like a hungry baby latching on to the breast.

Fresh and pristine from the afternoon scrubbing and the gentle rinse of the night,
the air is sweet and almost intoxicating.

I stand on the porch and reflect on how rarely I remain still, quiet
and listen.

-JH2007

Wrapped Up In My Today

2007-06-12T20:58:00.000-04:00

Luke 1: 46-55

46 And Mary said, My soul doth magnify the Lord,

47 And my spirit hath rejoiced in God my Saviour.

48 For he hath regarded the low estate of his handmaiden: for, behold, from henceforth all generations shall call me blessed.

49 For he that is mighty hath done to me great things; and holy is his name.

50 And his mercy is on them that fear him from generation to generation.

51 He hath shewed strength with his arm; he hath scattered the proud in the imagination of their hearts.

52 He hath put down the mighty from their seats, and exalted them of low degree.

53 He hath filled the hungry with good things; and the rich he hath sent empty away.

54 He hath helped his servant Israel, in remembrance of his mercy;

55 As he spake to our fathers, to Abraham, and to his seed for ever.

Wrapped Up In My Today

Like many, I tend to view my life and situations from a “self” viewpoint. I lose my focus (Jesus) and begin to look with the attitude of how situations and people affect me.

I give too much power to the actions of those present in my today. I allow myself the luxury of centering everything upon myself.

I am well glad to realize it.

The big picture just escapes me sometimes. I guess that is one of the character issues that the Holy Spirit is working on.

In the first chapter of Luke, Mary’s clarity is inspiring. I mean, come on!!!
She wasn’t thinking of what the neighbors might say (or worse do to her). She wasn’t thinking of how all of her plans were irrevocably changed. She didn’t whine about any of it. Instead, she rejoiced in the Lord.

Mary magnified the Lord’s power and mercy and love. She chose to look at the mighty God we serve in awe. She chose to trust. She put her today in perspective. Compared to her testimony of the Lord’s faithfulness, her today was a walk in the park. She knew that God “had her back.”
Her confidence was in God.

Dear Lord,
Thank You for Your faithfulness. Thank You for Your mercy. And Lord, I thank You for Your patience with me as You mold me. I pray that my eyes remain focused on You. Because You are my yesterday, today and tomorrow. You are my eternity.
In Jesus’ name.

Amen.

The Best Things

2007-06-03T12:34:00.000-04:00

Everyone has heard that saying: "The best things in life are free."

Well, no surprise-- it is true.

I adore being outside in the sunlight, feeling the breeze on my face. I come alive listening to the birds and smelling the sweet grass and cool earth.

Beach lounging is one of my specialties as well. There is just something about the sand between your toes, and the sun warming your skin. The ocean breeze can be intoxicating.

Even when I am constrained to indoor living........most mornings my window curtains are drawn back, blinds retracted and windows open. I crave the sunlight and sound of the breeze blowing through the tree tops. I giggle watching the lizards race through my hedges and rock garden. I long to venture out to the freedom waiting.

Yes, for me the adage is true. Some of the very best things in life are free. I'm gonna find my shades and head out into the great outdoors. I'll pack a light meal and some cool drinks and me and my flip flops will be good to go.

As the song goes...

"Grazin' in the grass is a gas! Baby, can you dig it?

Destructive Ranking and Powerful Cliques

2007-06-01T13:50:00.000-04:00

Many have heard about the book:

Queen Bees and Wannabes: Helping Your Daughter Survive Cliques, Gossip, Boyfriends, and Other Realities of Adolescence by Rosalind Wiseman.

It details the various personality dynamics in play within a young girl/woman's social life.I would like to challenge those of you familiar with a certain element of cyberspace known as the virtual neighborhood (forum boards) to contemplate a few disturbing trends that have become rooted in the culture of some Christian boards.

This blog will address the vicious and relentless judgment and ranking amongst conservative Christian women.

Just as teen and tween girls elbow each other for position and cache', inexplicably some of my Christian sisters still engage in this harmful spirit torture. Ironically, it isn't the "prettiest" or "richest" or "most educated" that is the 'IT" girl that all hope to emulate. It is the woman that can demonstrate the most extreme observance of supplication, modesty, frugality and submission. To understand my concern, one must understand the meanings of these adjectives to that group.

In order from "best" to "least desirable, possibly sin"….

(Queen Bees)

Head covering, no hair cutting
Dresses only
Quiver full
No jewelry
No makeup
No conversing with opposite sex outside of family
Home birther
Breast feeds with child led weaning and tandem nurses
Home schooler 2nd generation

(Side Kick)

No head covering, but no hair cutting
Modest culottes and loosely tailored slacks
NFP (since they don't QUITE trust God)
Wedding ring, one hole for studs per ear
Makeup for weddings
Can speak to opposite sex with other people present.
Home birther or woman's center
Breast feeds at least 1 year
First generation home schooler

(Torn Bystander)

Cuts and styles hair
Fashionable yet modest
No children yet, either longing to marry or engaged or trying to conceive
Wedding rings and other jewelry in good taste.
Light makeup daily
Social adept with appropriate boundaries
Likes the idea of hospital birth, but without drugs or C-section
Attempts to breast feed out of guilt, for a few weeks then bottle feeds
Contemplating homes schooling, but thinks Private may work

(Messenger)

Cuts and Styles hair, but self critical
Modest and attempts to be fashionable but struggles with guilt (posts a lot of self berating and "is it a sin" questions)
May or may not be married with children, worries that she isn't as "good a woman" as others on the board.
Feels guilty when she gets dressed up, so usually doesn't
No time for makeup. Besides it would be a give away to her unrighteousness and financial irresponsibility
Shy
Holds women in awe that are in the first group
Attempted breastfeeding and became a bottle feeder
Knows that she cannot do home schooling and berates herself while championing the cause

What I find overwhelmingly sad is that within a group that is regularly overlooked, walked upon and under appreciated…these women cannot muster compassionate community amongst themselves.

Instead under the guise of Christian admonition and advice, women are spiritually tortured for missing the mark of the first group.

Never mind that lifestyle choices are completely the sole business of each couple… thus saith Evangelistic Christendom: You must be as we deem acceptable. There is more than one way to plan family size and childbirth experiences.

There is more than one acceptable fashion code. In fact, fashion isn't a dirty word. Shaving or using disposable diapers isn't an accurate measure of the quality of work a woman performs for herself, her husband or family.

How a woman takes care of her personal hygiene during menstrual cycles is even a measure of Godly womanliness. How much money does the method cost? Can it be homemade and cheaper?

Which brings up the question of household finances…

It seems that many of my sisters on some Christian boards are sacrificing and scrimping when it comes to personal needs or even desires. And to feel better about it, they file it under stewardship and submission and being a helpmeet. Although we are called to be wise with our resources, I don't know where the idea that anything that feels nice or is not a necessity is sin or waste.

I guess what I'm missing is a sense of balance.

In truth, the tighter one can squeeze a penny, the more clothes that you can make for yourself, the more babies that you can trust God to supply for, the avoidance of "government schools" at all cost and so on ad nauseum only add to the hierarchy of the Godly. It also adds to righteous indignation towards those that do not adhere and smugness.

Let's love each other as the wonderfully made women that we are. Let's encourage each other to seek the Lord's will for their family and lifestyle. And let's encourage following that leading from the Holy Spirit, even if their lives don't mirror ours.

Bottom line, you should only be "crunchy" if God calls you to it… Not just because it is the "in" thing in conservative Christianity. Don't let our sisters become an emotional casualty of condemnation. A C-section is not failure. Public school isn't disastrous. Occasional pampering is not moral turpitude. Responsible (non abortifacient) birth control is an option.

You know what they are: choices.

Imagine that!

In Little Ways

2007-05-12T13:01:00.000-04:00

In Little Ways

The teenaged son that checks
the locks and windows nightly,
just because he cares and worries.

The younger one that empties the
trash cans around the house and
puts trash out to the curb, because he knows
his mom fell asleep.

The friend that drops everything
to come get your car started,
because he knows you don’t have money to fix
it yourself.

The friend that forgives with encouragement,
because he knows that raising children
Is hard.

The mom that makes blueberry muffins from
scratch, because she knows they are one
of her boy’s favorites.

Saying “I love you” is easy…

Showing love can be too.

Connection

2007-05-08T15:15:00.000-04:00

Connection

A strangely familiar voice on the phone…

I smile.

Effortless and plain conversation…

Talk for an hour…

“Are you going to be awake later? Can I call you back?”

“Yes.”

A comfortable spot on my bed…

He calls.

We flirt.

The natural flow of ideas, laughter and serious discussion…

How did another hour pass so quickly?

--jh2007