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Chaliah

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Antivegan
« on: October 05, 2008, 11:26:05 AM »

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ama

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Antivegan
« Reply #1 on: October 05, 2008, 11:43:37 AM »

« Last Edit: October 05, 2008, 11:44:19 AM by ama »
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Kinderklinik Gelsenkirchen verstößt gegen die Leitlinien

Der Skandal in Gelsenkirchen
Hamer-Anhänger in der Kinderklinik
http://www.klinikskandal.com

http://www.reimbibel.de/GBV-Kinderklinik-Gelsenkirchen.htm
http://www.kinderklinik-gelsenkirchen-kritik.de

Chaliah

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Antivegan
« Reply #2 on: October 05, 2008, 11:57:14 AM »

Mein Ergebnis:

"Dein Rang: Putenfleischesser

Dein Zustand ist bedenklich!
Du befindest Dich in akuter Gefahr,
Deine Essgewohnheiten sind bereits jetzt schon gefährlich!
Eventuell liegt bei Dir auch schon ein leichte Nervenstörung,
verursacht durch Fleischmangel vor.
Diesen Zustand solltest Du baldestmöglich ändern,
am besten noch heute.
Täglicher ausgelassener Fleischverzehr ist bei Dir im Moment höchstes Gebot!"

Ich hatte heute wirklich ein Stück Puter auf dem Teller. ;)
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ama

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Antivegan
« Reply #3 on: October 05, 2008, 12:14:38 PM »




"Our Thanksgiving plans have just changed. ..."

http://ayankintexas.blogspot.com/

.
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Kinderklinik Gelsenkirchen verstößt gegen die Leitlinien

Der Skandal in Gelsenkirchen
Hamer-Anhänger in der Kinderklinik
http://www.klinikskandal.com

http://www.reimbibel.de/GBV-Kinderklinik-Gelsenkirchen.htm
http://www.kinderklinik-gelsenkirchen-kritik.de

Chaliah

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  • Posts: 24
Antivegan
« Reply #4 on: October 05, 2008, 01:07:19 PM »

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Pangwall

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Seit 15 Jahren verschwunden: http://ayankintexas.blogspot.com/
« Reply #5 on: November 02, 2023, 09:11:53 PM »

15 years ago the last sign of life. What happened to her?


http://ayankintexas.blogspot.com/

[*quote*]
A Yank In Texas

A blog about this Yankee's life and food in the one blue area of Texas.

Thursday, January 01, 2009
Look a blog post!
1. What did you do in 2008 that you’d never done before?
Ate one new thing a week from the farmer's market. It was tough and I learned that I don't like a lot of veggies and things (kale- ick) but I did learn to like new veggies (kohlrabi mmmm.)

2. Did you keep your new year’s resolutions, and will you make more for next year?
I don't make any.

3. Did anyone close to you give birth?
Not anyone close to me but several friends and interweb people did.

4. Did anyone close to you die?
Not this year.

5. What countries/places did you visit?
Mostly Houston and LaVernia due to the boy not having much time off.

6. What would you like to have in 2009 that you lacked in 2008?
More $$, a new job, a vacation that's not in Texas.

7. What dates from 2008 will remain etched upon your memory, and why?
Nov 4th for the election.

8. What was your biggest achievement of the year?
Nailing down a basic salsa and hot sauce recipe that even Mexicans have told me tastes better than their mamas! Just needs tweaking now...


9. What was your biggest failure?
Finding a new job that pays better.

10. Did you suffer illness or injury?
I discovered a lovely wheat allergy. That's been fun. Yay for gluten-free. Ugh.

11. What was the best thing you bought?
Our new coffee table. And though I didn't buy it- my programmable slow cooker.

12. Whose behavior merited celebration?
Barack Obama, throughout the entire election process. (Completely agree.)

13. Whose behavior made you appalled and depressed?
Lots of people really. Most Austin drivers.

14. Where did most of your money go?
Debt, basic expenses, the vehicles.

15. What did you get really, really, really excited about?
The election.

16. What song will always remind you of 2008?
I always get stuck on this because I just can't remember the songs I liked.

17. Compared to this time last year, are you:
a) happier or sadder? Happier and more hopeful. Things are starting to look up a bit at work and (crossing all digits) the boy should be getting a raise from his new job.
b) thinner or fatter? A bit thinner, thanks to the step and BodyJam classes I've taken.
c) richer or poorer? Richer in some ways, a bit poorer in others.

18. What do you wish you’d done more of?
Job hunting. Organizing.

19. What do you wish you’d done less of?
Not much really.

20. How did you spend Christmas?
With the boy's family.

21. Did you fall in love in 2008?
More in love with the boy and my furbabies.

22. What was your favorite TV program?
Bones, Top Chef.

23. Do you hate anyone now that you didn’t hate this time last year?
No.

24. What was the best book you read?
Oh there were so many. Most of the books by Philippa Gregory and Alison Weir top the list though.

25. What was your greatest musical discovery?
Um, pass.

26. What did you want and get?
A Wii (seriously best video game system ever and I don't really like them), programmable slow cooker.

27. What did you want and not get?
A raise. (Salary freezes at work.)

28. What was your favorite film of this year?
Dark Knight, but I didn't really see all that many.

29. What did you do on your birthday, and how old were you?
My 31st, and we went out to dinner and then went downtown.

30. What one thing would have made your year immeasurably more satisfying?
Having the boy less stressed out for the first half of the year.

31. How would you describe your personal fashion concept in 2008?
Making sure things fit but staying within a tiny budget.

32. What kept you sane?
The boy, food.

33. Which celebrity/public figure did you fancy the most?
I was pretty enamored of Tina Fey playing Sarah Palin. (Me too.)

34. What political issue stirred you the most?
GLBT rights.

35. Who did you miss?
Friends I haven't seen in a while. Mle and Dan getting married.

36. Who was the best new person you met?
Chad and Veronica, Gina.

37. Tell us a valuable life lesson you learned in 2008.
Working with friends does not always turn out so well. Especially when their values and parenting methods clash with yours violently.

38. Quote a song lyric that sums up your year.
Just dance. or something like that.
Posted by Yank In Texas at 11:06 AM 14 comments:
Wednesday, November 05, 2008
This about sums it up:
Rosa sat so Martin could walk. Martin walked so Barack could run. Barack ran so our children can fly.

I am so proud of America right now.
Posted by Yank In Texas at 4:57 PM 1 comment:
Thursday, September 11, 2008
9/11
It started out like any other day. I had moved to Sterling, VA a few months ago. Our apt complex was in the flight path of several planes from Dulles, a mere 15 minutes away. I was temping at a company that designed flight simulators. It was just another day to make money.
Then chaos. I first found about it when the boy called and told me to check the internet or find a tv. One of the Towers had been hit. I couldn't believe it but when I FINALLY got on the net, there it was. The internet was impossibly clogged and slow and it was next to impossible to make a call. I was right by Dulles, so everyone was freaking out. It took me an hour to reach my parents to let them know I was ok.
No one knew for sure what was going on. Rumors were flying- were there more planes? One hijacked plane was supposed to be in the area heading towards DC. We all rushed out because rumor had it wad from Dulles.
Then we heard about the second tower. And the Pentagon. We couldn't believe the Pentagon got hit. And then I saw the video of the towers falling. It was surreal. No one really could believe it. They wouldn't let us go home because no one I worked with thought it was important. Oh how that changed the next day when the FBI swarmed the place, looking for info on flight simulators.
One of my friends lived across 395 from the Pentagon. I went to his apartment the next evening and just stared in shock at the smoke and the gaping hole. It was just surreal.
And then the silence. The awful silence of no planes. Living under flight paths you got used to the noise of the jets. And then nothing. It wasn't right.
Posted by Yank In Texas at 5:04 PM 1 comment:
Thursday, August 14, 2008
Food Meme!
I like food, and I like easy blog posts, so here's a bit from the food blog Very Good Taste.

The rules are pretty standard:
A. List of 100 items
B. Bold items you've eaten
C. Cross out items you'd never consider eating

1. Venison
2. Nettle tea
3. Huevos rancheros
4. Steak tartare - So yummy- best one I've had was at an Ethiopian place.
5. Crocodile
6. Black pudding .
7. Cheese fondue
8. Carp
9. Borscht
10. Baba ghanoush
11. Calamari -
12. Pho - One of my favoritest foods ever! I could eat this every day.
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 - Been a Tuesday night staple lately.
25. Brawn, or head cheese
26. Raw Scotch Bonnet pepper - I like spicy, but that's just crazy. (ditto to what Hulk said)
27. Dulce de leche
28. Oysters- The crispy fried ones at Jeffrey's are divine.
29. Baklava -
30. Bagna cauda
31. Wasabi peas
32. Clam chowder in a sourdough bowl- New England only.
33. Salted lassi
34. Sauerkraut
35. Root beer float
36. Cognac with a fat cigar Don't do cigars
37. Clotted cream tea
38. Vodka jelly/Jell-O -
39. Gumbo - The boy's family is from Louisiana. Duh.
40. Oxtail
41. Curried goat- have not had it but it's on my list to try.
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- Fab in a martini
52. Umeboshi
53. Abalone
54. Paneer
55. McDonald’s Big Mac Meal
56. Spaetzle
57. Dirty gin martini- don't like olives
58. Beer above 8% ABV
59. Poutine- Food of the gods.
60. Carob chips - Ew.
61. S’mores
62. Sweetbreads- really yummy.
63. Kaolin
64. Currywurst
65. Durian
66. Frogs’ legs- Tastes like chicken
67. Beignets, churros, elephant ears or funnel cake
68. Haggis
69. Fried plantain
70. Chitterlings, or andouillette
71. Gazpacho
72. Caviar and blini
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
84. Tasting menu at a three-Michelin-star restaurant.
85. Kobe beef
86. Hare
87. Goulash
88. Flowers
89. Horse - Not unless I were starving to death.
90. Criollo chocolate
91. Spam -
92. Soft shell crab
93. Rose harissa
94. Catfish
95. Mole poblano
96. Bagel and lox
97. Lobster Thermidor
98. Polenta
99. Jamaican Blue Mountain coffee
100. Snake - Rattlesnake

I will try most things just once. Doesn't mean I like them though.
Posted by Yank In Texas at 3:26 PM 1 comment:
Monday, July 14, 2008
Country Style Beef Ribs
This is a quick posting as I don't have much time to spare right now.
Country Style Beef or Pork Ribs are generally boneless and the tougher cut of meet. When braised in a sauce they become fork tender and meltingly delicious. We served it them with a wild rice blend and some corn.

1 package country style ribs (I used beef but pork works too)
1 bottle of your favorite bbq sauce
1/3 c ketchup
1-2 tsp hot sauce (siracha is good)
2 TBSP mustard or ground mustard
1 onion, roughly chopped
2-3 cloves of garlic
1 T soy sauce
1 T worchestershire sauce
1 t paprika

Simmer the ribs in the sauce and all of the ingredients for about half an hour. Add salt and pepper if you wish. Meanwhile, preheat oven to 350 and prepare a baking dish lined in two layers of foil. Place the ribs and sauce into the baking dish, cover with foil, and bake for about 1 and a half hours. Uncover and bake for an additional 45 minutes. Let cool and serve.
This does take a while but it's really delicious. And one day, I'll not be lazy and make my own bbq sauce. Use the above ingredients in greater quantities (minus the bottled sauce of course) and add canned tomatoes, molasses, and brown sugar. Plus any other spices you deem necessary. A jalepeno would also work.
Happy cooking!
Posted by Yank In Texas at 4:51 PM 77 comments:
Wednesday, July 09, 2008
Fresh Tomato Pasta
With so many fresh tomatoes from the garden, easy, summer meals are key.
One of my favorites is quick sauteed cherry tomatoes over pasta with yummy cheese.

Olive oil
1-2 cloves of garlic, diced
1/2 onion, diced
cherry tomatoes, however many you want per person
penne pasta, cooked and drained
fresh basil, oregano, thyme, rosemary, and parsley
salt and pepper to season
red pepper flakes (optional)

Start a pan of boiling water and salt it well. Add pasta.
Meanwhile, sautee onions and garlic in a pan. Add the cherry tomatoes and cook until soft. When the tomatoes are soft, add herbs and seasoning. If you want, add some red wine and cook further.
Drain the pasta and pour the tomatoes over it. Top with parmesean and mozzarella cheese.

We have both sun-gold and regular cherry tomatoes. I really love the sun-gold.
Posted by Yank In Texas at 4:47 PM 6 comments:
Wednesday, July 02, 2008
Lemon Basil Potatoes
This warm potato salad is simple and delicious. It can be served cool and no mayo involved so it's picnic friendly.

Red potatoes, cubed (amount varies per serving, I used about 8)
juice of 1 lemon
handful of basil, chopped
1 sprig rosemary
salt
pepper
garlic powder to taste
1/2 c or so olive oil
1 tbsp white wine vinegar (champagne would work nicely)
2-4 strips cooked bacon (optional)
red pepper flakes to taste

Place the potatoes in a pot and cover with water. Bring to a boil and simmer until fork tender. Drain.
Meanwhile, make your vinaigrette. Combine lemon juice, vinegar, and olive oil, whisking thoroughly. Add herbs and seasoning.
Pour the mixture over the potatoes. Add the bacon and red pepper flakes and gently mix.
Serve warm.
Posted by Yank In Texas at 6:02 PM 1 comment:
Tuesday, July 01, 2008
Recipe month
Ok, so with this being the NaBloPo whatever recipe month, I'm all over it. I'm going to try to post recipes as much as possible this month, with the exception of this weekend as I won't be home.
Anyway, summer veggies are in full swing here. Lots of fresh goodies and yummy dishes.
This weekend we made a smoked chicken with a special spice rub, a warm lemon basil potato salad, and ancho chile carrots. Everything balanced out rather well.

Ancho carrots:

Carrots, sliced lenghtwise
finely minced garlic, 2-3 cloves
olive oil
1/2 stick of butter
1-2 tsp ancho chile powder
juice of 1 lime
salt and pepper to taste

Melt the butter in the olive oil over med-high heat. Saute the garlic lightly to infuse the butter/oil. Sautee the carrots until just warmed but still crunchy. Season with salt, pepper, and the ancho chile powder. Take off of the heat and stir in the lime juice. Serve warm.
Posted by Yank In Texas at 6:37 PM 2 comments:
Tuesday, May 20, 2008
I'm Melting!!!
Holy cow it's hot already. It's already broken records. 98 degrees in May.
Even for South Central Texas that's not right. I don't mind the heat but
this is insane. Good thing our AC is working well.
I know I've been really remiss in updating this. Really awful. My job has
actually gotten busier and I just haven't felt like staring at a computer
much when I get home. Plus I still have the fun insomnia thing going on.
It's gotten somewhat better but not quite where I'd like it. I've got lots
to talk about but just never get around to doing it. I'm such a
procrastinator.
We have a real garden this year. We used what little of our tax return that
we had left over from the fun car repairs we had to make and the escrow
overage check we got from the mortgage company to buy wood and a dump truck
full of dirt. We now have about 12 tomato plants (romas, sun-golds, Italian
ice, and a few others.) and about 6 pepper plants. (bells, serrano, but no
jalepeno :( ) Plus assorted herbs and things. And then there are the
plumeria. Oh my goodness. The boy went down to the La Vernia house and took
a bunch from the greenhouse. He barely made a dent in the thing too. Our
garden now has no other space for anything else. I don't know what we're
going to do next year if we want more veggies.
I am looking forward to having tomatoes and peppers from my garden this
year. I've been collecting pepper recipes and trying to come up with more
tomato recipes. Once our garden starts producing we're going to be eating
them just about every day. I don't mind but I'm going to have to get
creative. I have hit on a new salsa recipe using the sun-gold roma tomatoes.
They're slightly sweeter and tangier than a regular roma. When you add in a
few jalepenos and a couple habaneros you get a really nice combo of sweet
and spicy. It's going to be fun to experiment with them some more.
This past weekend we made an herbed roast chicken, bacon mashed potatoes
(using the bacon put on top of the chicken when it roasts- keeps it really
moist. You remove the bacon after about an hour) and a bibb lettuce salad
with a blackberry vinaigrette. The blackberries were a really nice
complement to the rest of the meal. And they're in season now so they're
fresh. It's peach and berry season here already. The East Coast is just
getting into the full swing of asparagus and things and we're already done
with that. In fact I haven't seen any lately at the farmer's market. I can't
wait for the summer fruits.
I have an interesting cat story that I will save until later. It goes with
our trip to Houston, which is a completely different post. But let me just
say, it reinforced my belief of keeping the toilet lids up when we leave for
a few days.

Blackberry Vinaigrette:
1/3 cup blackberries, juiced (use a garlic press and don't completely strain
it)
1/2 cup olive oil
1/4 cup white wine vinegar (champagne vinegar will also work)
chives
salt
pepper
juice of half a lemon

Whisk all the ingredients together, using more or less to taste. Making
dressings is all about taste. It's usually a little bit of this and a little
bit of that. We had everything whisked together except the lemon and thought
something was missing. The flavor was there but it was dull and not as berry
tasting. Then we realized that we needed lemon to brighten the flavors. You
couldn't taste the lemon- it just enhanced the berry flavor. A little bit of
acid can go a long way.
We served it over a salad of grape tomatoes, shallots, and bibb lettuce.
Posted by Yank In Texas at 6:10 PM 1 comment:
Monday, April 07, 2008
Oh my god, the bird exploded!

I am really lazy. Really. I keep meaning to post but keep finding excuses not to and other things to do. It’s not as if we’re not busy and all but if MLE and Doola found time to post during their wedding stuff, I have no excuse. Oh well.


So Bone Marrow. The boy got 35 lbs of beef bone marrow from the new meat supplier at work. The restaurant is trying to go as local as possible with suppliers. The new butcher is awesome. He’s very French, and has all sorts of stuff including rabbits, quail, and other lesser used meats. So we got some bone marrow a few weeks ago. I’m going to make beef stock with some of it in the next few weeks but on the day we got it, we just made some for immediate consumption.

Bone marrow is basically sliced up bones with the marrow exposed so you can scoop out the meaty goodness inside.

We roasted the bones at 450 for about 20-25 minutes, a little more for bigger bones. You do not want to over roast these so keep a careful eye on them. I seasoned the tops with garlic, rosemary, salt, and pepper. The marrow was served with a crusty baguette, gruyere cheese, radishes, and fresh chives.

It was soo good. It’s really rich and meaty, so you definitely need something to cut it. They gruyere was an excellent compliment to it. I would definitely recommend trying this out if you ever get the chance.


Then there are the other birds, the kind we don’t eat. The cats have been doing a good job of bringing us gifts of birds, bugs, and small reptiles. Alex is not a passive kitten when it comes to this. He does help hunt the birds or rather, likes to take over the prey once it has been caught.

I came home one day a few weeks ago to find a carpet of feathers in my entryway. My first thought was, “Oh my god, the bird exploded.” I mean there were feathers everywhere. It must have been a long, hard fight. They went in four different rooms. I followed the feather trail and found the remains upstairs in our office and had to clean out the lovely blood and all. Poor thing never had a chance. I’m also still finding feathers from that.

Last weekend, Punk caught a robin and brought it inside. It escaped and sat in our garage/junk room for a while. I spent a few minutes shooing it out into the yard. As soon as it flew out the door, bam! So did the cats. They ran out and Alex caught the damn thing and brought it back inside. Much fun ensued while I chased him around our bottom floor, trying to get the bird away from him. He would just not let go of the thing. It took both me and the boy several tries to get the poor birdie away from Alex. But alas, it was too late and the bird had to be mercy-killed. And there were still feathers to be cleaned up.

Punk apparently has a penchant for leaving gifts for our neighbors also. One of them told us that she left them a baby possum at their back door a few days ago. They didn’t mind and thought it was nice of her to share the wealth. (They have 2 dogs and used to have a cat so they understand.) Ah, my crazy kitties.


In a future post: chicken jello, gardens, alex and the hole, and condescending moms
Posted by Yank In Texas at 3:52 PM No comments:
Sunday, March 30, 2008
CONGRATS MR. AND MRS. STRYKER!
Congratulations Emily and Dan! I remember when you guys were just chatting back on Eurotrip! Crazy times then! Whoddathunk that you'd be getting married?! (Well, ok, lots of us could sort of see it but you know...)
Congrats mis internet amigos!
Posted by Yank In Texas at 3:38 PM 5 comments:
Wednesday, March 26, 2008
Bone Marrow! (The kind you eat) and Birds! More coming when I get to it!
Posted by Yank In Texas at 4:50 PM No comments:
Labels: oh my god the bird exploded, yum
Thursday, March 06, 2008
Greenhouse Heater Part II

So the heater for the greenhouse. A huge, actual heater made for greenhouses. We bought it from Amador Farms, a local hydroponic lettuce grower. The couple who owns it is at the local farmer’s market every week and deliver lettuce and other greens to the restaurant every week. One day, the boy got to talking with them about his greenhouse and they mentioned that they had a heater that they weren’t using, in fact had yet to be used, and would we like to buy it? It was a great deal. We went out to their place one night and toured their set-up and came home with a heater. Their set-up is really neat and we got a lot of ideas from them. They didn’t need an extra heater because lettuce grows better in the cold. They had got the heater because they were initially doing other vegetables before focusing on their cash crop of Bibb lettuce.

So, instead of going to the WEDDING, I got a heater. It’ll be worth it in the long run and it was a deal we couldn’t refuse. Plus we made some really great contacts and I now talk to them every Saturday at the market. (I also get a special friends discount on their product, which is really yummy.)

Insomnia rules the day as usual. I just can’t sleep past 3:30 am or so anymore. Going to bed earlier doesn’t work because I wouldn’t be able to do anything after work. Melatonin isn’t working. I can’t drink anything before going to bed because I’ll have to get up to pee, and getting up just ensures that I won’t go back to sleep. It’s fun. I seem to have the same problem that Cil mentioned, but mine lasts all year. I think I may have to try an actual sleeping pill soon. Fun times. But until I figure this out, I’m exhausted when I get home from work.

Of course Alex does not help things out. He loves to put his wet nose in my face and paw at me when he feels that I’m awake, or I should be awake. I got paw-punched the other morning. Another morning he decided to start whining, though that did end up being a good thing. I had forgotten to set my alarm and his whining woke up me up at the right time. Good thing.

The cats continue to do their fight/play thing. Alex loves to play with Pumpkin, so much that he whines when she’s not around. That does get annoying but it’s cute in a way. He is a bit of a whiner. But then he snuggles up next to you and purrs and you just have to forgive that cute little thing. Pumpkin is just a little tempermental bitch most of the time, especially when I try to get her inside when I come home. She never comes when I call her but all the boy has to do is whistle and yell her name once and she comes running. Sigh.


Alex Tree Rescues: 6 Ladders Needed: 3 Tall Boys Used: 2 Step-Stools: 1

In terms of cooking, I’ve been making my own mayo a lot with the fresh eggs from the farmer’s market. It’s really easy.

2 egg yolks

Juice of 1 lemon

Salt, pepper, paprika

1-2 cloves of garlic, minces, more to make aioli

other seasonings

1 c of oil, olive, vegetable, whichever you like but try not to use Extra Virgin, unless you want the mayo to taste like the oil


Beat the egg yolks with all the ingredients except the oil. Slowly, and I mean slowly, whisk in the oil, whisking until all the oil is blended in. Stop every few seconds to completely blend in the oil if needed. This is called emulsification. Mayo will keep for a week or so.

You can use this mayo to make a simple dressing. Just add equal amounts of mayo and buttermilk. Add in other flavorings such as dill, other herbs, and my favorite, blue cheese. It’s that simple. This goes great over Bibb lettuce and some shallots.


Posted by Yank In Texas at 5:20 PM 3 comments:
Labels: bibb lettuce, cats abusing humans, greenhouse things, no sleep for me
Tuesday, March 04, 2008
This is a greenhouse heater

I have more in a longer post about it. But it's a nice, fancy, powerful heater that comfortable heats up a 20'x60' greenhouse and then some. And we got it from the lovely people of Amador Farm. I wish I had a link as they are just awesome people who run a hydroponic lettuce farm.
Posted by Yank In Texas at 6:45 PM No comments:
Sunday, February 17, 2008
KITTEHS!!!
PICTURES!!

Just like I promised. New photos of the kitties. When they aren't sleeping, they are fighting. They fight/play a lot. Alex still hasn't won. Punk can rebuff him whilst still catching some zzzs.
The outside pics are from Alex's first day outside. He had a blast. He's already climbed 3 trees and had to be rescued twice by ladder. I give up.
Posted by Yank In Texas at 3:38 PM 3 comments:
Thursday, February 14, 2008
I swear I haven't abandoned!!
It's been a busy month. I've gotten way more to do at work now and don't have free time there to write my posts. And when I get home, well, I just don't get to it. But I have more kitty pics and some fun Alex stories. (He likes climbing trees but not so much the coming down.) So look for more kitteh pics in the near future!! Plus greenhouse stuff!
Posted by Yank In Texas at 4:30 PM 2 comments:
Friday, January 11, 2008
Finally a post!!
Oh I am so bad at updating. So very bad. I just don’t usually feel like writing when I get home and don’t have much time at work lately. (Plus they monitor internet so…)

The New Year started with a whimper more or less. The boy had to work until 11:30 so that made for a real grumpy start to the New Year. (The restaurant was out of nearly everything but still open. It was a bit of a mess.) At least I got New Year’s day off and got some stuff done.
I’ve been using most of my new toys like mad. (Still haven’t got around to the sewing machine yet. But I think I will this weekend.) I got a mandoline slicer and have made waffle fries, potatoes au gratin, and today I will make French fries. Oh I do love this thing. Plus I got tons of cast iron and well, it’s been nice knowing a lot of my other pans. Cast Iron rocks!

Our household has been obsessing a bit over Anthony Bourdain recently. We both watch No Reservations whenever we can. Plus A Cook’s Tour is being re-broadcast on the Food Network. (Bourdain left the FN when they wanted him to tone it down a bit. His sarcasm and cynicism are what make the show IMO.) I’ve read all but one of his food-related books. (Got a copy of Nasty Bits for Giftmas. He’s also written a bunch of spy novels too!) The boy got me a bunch of cookbooks for Giftmas too- Bourdain’s Les Halles cookbook included. Now that’s a cookbook to actually read. He’s voice is ever present. Bourdain just has a great sense of humor and a love of food. I think he’d be a blast to travel with. I would kill to go to Vietnam with him. Oh that stuff looked so good.

In other food news, I’ve been experimenting with the slow cooker and pot roast. I made a beef pot roast a few weeks ago. It was good but needed something acidic. I used a chuck roast, sliced onions, carrots, garlic, a bit of Worcestershire sauce, and a can of cream of mushroom soup. (salt and pepper too. Always.) It tasted good overall but really just needed something. We both thought paprika would be nice. Plus a lot of recipes add in an onion soup mix. So yesterday I tried one with a pork butt. Ohhh it turned out so very yummy. I used the same ingredients but added a packet of onion soup mix and paprika. That made such a difference. (Cooked for about 6-7 hours on low.) The meat was falling apart. I made mashed potatoes to go with it and made a roux and thickened the gravy up. (The amount of liquid that ends up in the pot is pretty amazing.) It’s definitely an easy thing to do. I really don’t like using the processed food stuff but it’s made a big difference so far. I plan to experiment much more with other items for the crock pot. It is rather nice to come home to a dinner that’s ready to serve.

Then there are the kitties. Pumpkin is, well her aloof self. She only seeks people when she wants food or attention. But she does like Alex. Ah Alex. He is a riot. He loves his snuggling. He also will eat anything and everything. I’ve caught him so many times on the counters trying to steal food that has been left open. So far he’s eaten bacon, chicken, pasta, potatoes, and some frosting off of a cake. (Boy did he have a sugar high after that. I put the plate down to go the bathroom and next thing I know he was there.) He’s a little sneaky thing.

On Saturday, as it was mid-70s outside and gorgeous, I decided that he’s old enough to go outside now. He’s been begging for a bit as he’s watched Punk go out. (We set the kitty door to one way so Punk could get in but not easily get out. Of course, smart girl she is, she figured out how to open it on the locked side.) He had a blast exploring the yard and playing with leaves and things. Punk kept an eye on him for the most part. The only problem to this is that he is absolutely TERRIFIED of the kitty door. Unless it is held open for him, he will not use it. I think the noise and the swinging scare him. But I am not going to be opening doors to let him in and out all day long. Plus they are outside when there is no one home- who’s going to open the door for him then? So, he’s stuck inside until he can get over it. He wants to go out. He begs, he whines, he runs to the door. But until he can use the kitty door, not happening. He’s watches Punk do it. I’ve sat there and tried to nudge him through, but he cowers and mews. Poor little baby. He’ll learn eventually if he really wants to go outside.
Posted by Yank In Texas at 3:50 PM 6 comments:
Wednesday, December 19, 2007
Really Awesome Baked Chicken
I have this thing for fried chicken and since I wanted to have some tonight, I decided to try baking it. And well, yum.
I marinated thighs in buttermilk overnight. Then seasoned with salt, pepper, onion, garlic powder, paprika and a bit of cayenne. Coated in Italian bread crumbs. I then baked in a 375 degree oven for about 50 minutes or so. Till the juices ran clear. They turned out moist and delicious. I served with mashed potatoes and made from scratch country gravy. (Make a roux with equal parts butter and flour, cook for a bit, add milk, salt, pepper, paprika to taste. Heat while stirring until thick.)
I do love a good meal.

In kitteh news, they are doing fabulously well. I am starting to think Punk likes Alex better than she ever liked Gabby. I know but she totally mothers Alex and watches over him. She's even sleeping on the bed with us now. There's a difference.
Alex caught a lizard today. Punk wanted some of it too but he was not sharing. Oh no. He growled every time she came near. It was just too funny. After he did his thing with it, Alex did eventually share and they both finished playing it to death. So cute.
And yes, I have more pics. There are more in the kitty post below at the end- updated with links to picasa and photobucket. (carimwc for photobucket but the pics are the same in both.) I also have more coming. I'm taking a bunch to make an album for my Aunt so there will be tons more. My aunt is about 5 mentally, so the kitty pics will bring at least a week's worth of bragging and talk for her. She asks about them all the time. I don't know why I never thought about this before!
Posted by Yank In Texas at 5:24 PM 22 comments:
Monday, November 26, 2007
Central Texas Gets Cold Sometimes
When it rains it pours. It's cold at night here. Like 30s cold. We came home and started up the heater. It stoppped running after 2 minutes. Something fried. Looked like a fuse. It was but it wasn't the only thing wrong. The circuit board is fried. This happens with old age (unit is only 10 years old) or dirt and dust buildup. As some of you may recall, our unit ended up clogged up and disgusting earlier this year. We had it cleaned but it was too late for our heater. Argh.
These boards aren't cheap either. It sucks.
Last month was the civic's tune-up in order to keep it running and inspected. And Alex and his vet visits. Oh and Gabby and her cremation. And the boy dropped his phone in coffee. That was just last month. We've been having a series of mini-disasters. Anytime we bring up the S-word and think we're doing ok, something happens. Like clockwork.
I'm tired of this crap. We need a little bit of good luck. Just a little. Anything.
Looks like another night of sleeping in the cold.
Posted by Yank In Texas at 2:58 PM 2 comments:
Monday, November 19, 2007
Update- yeah I know
I know I’ve been really lax in updating this thing in the past few months. I just haven’t had the time or energy. Mostly the energy. I’ve had a super case of insomnia. I’ve been falling asleep fine- I’m exhausted by the end of the day, but I can’t stay asleep. I’ve been waking up any time between 2:30 and 4:30 in the morning and not falling back asleep. And when I mean wake up, I mean I wake with a jump. It’s not good.
It’s gotten a bit better this past week but it’s still not there. At least I’m not feeling too zombie like. There were days when it was all I could do to make it home. Forget about cooking dinner or something. I didn’t trust myself near a stove those days. I shouldn’t even have been driving. (Case in point: one zombie morning, while backing the truck out of the driveway, my sideview mirror hit our brick mailbox. Thankfully the mirror is just cracked and I can order new glass but still. Not so good.)
Alex is a love. He and Punk are getting along. They’ll lie near each other and joyfully chase each other around the house. Alex actually starts a lot of it. He’ll attack Punk and then run away, forcing her to chase him. It’s really cute.
He is a super snuggler. He forces his way onto my lap or shoulder and then makes himself comfortable so he can snooze. He loves to rub his face under my chin and give kisses. It’s all cute until it’s 4am on a Saturday and he starts whacking me with his paw because I’m not making any effort for him. Yeah, that was fun. But he’s a doll and a really great addition.
Punk is dealing quite well with this newcomer. We’ve been letting her run on the weekends but not during the week as Alex is not outside material just yet. Plus we wanted to make sure that they got along and as she would have spent most of her time hiding outside, we felt the forced interaction was best.
She is also keeping her super hunting skills up to par as Friday night she caught a rat. A lovely, furry, largish, rat. I was just sitting on the couch with a sleeping Alex half in my lap, when in walks Pumpkin meowing like crazy. She dropped her present on the floor at the entrance to the living room and stood proudly, waiting for me to come inspect her catch. She got lots of praise and petting while I hurridly ran for the broom and the camera. Upon further inspection, the rodent was still alive. Yikes. I quickly swept it onto the dustpan and brought it outside where I hope it either escaped or died. Either way, Punk got locked inside for the rest of the night as she has a tendency to re-capture things. (She caught the same field mouse 3 times before playing it to death.)
Our Thanksgiving plans have just changed. We were going to drive out to Louisiana to spend time with the boy’s relatives but we’re most likely going to stay around here now. We were only going to be there for a day or so anyway. Staying home makes so much more sense with gas prices the way they are. So I have to go find a turkey today. Joy. At least I have most of the fixins I need to make dinner. I was already going to make the pies. I plan to brine the turkey but I don’t know if we’ll smoke, roast, or fry it. We’ll see. I’m making an herbed pecan stuffing to go with it. We have tons and tons of pecans from the trees around the La Vernia house. Either way, we won’t be lacking in food.

UPDATED: More kitty pics here
Posted by Yank In Texas at 5:08 PM 47 comments:
Sunday, November 04, 2007
The new boy in town

This is Alex. I know it's only been a few weeks but a new kitten was somewhat of a necessity. First, I needed a new little one, and Punk couldn't get too used to being alone. She was already becoming the diva of the house again.
So last Saturday I went to PetSmart to check out the rescue organizations and their adoptable kittens. I was looking for a tabby, preferably orange but then Alex poked his nose at me. I took him out and we snuggled. That was all it took. He was so lovable and playful I couldn't resist. So I took him home.
It was great timing as about 5 minutes before I walked in the door, Punk caught her first mouse. I had called the boy to warn him so he could prep the Punk but of course she had other ideas. She was all wild and proud. She scared the little one and he hid under a dresser for about 7 hours or so. (Punk spent the rest of the day outside.) During those 7 hours of hiding we could pet him and discovered he loves having his paws played with. I took him from his spot every once in a while and as long as I had a hand on him, he would snuggle and purr and be happy. But move that hand and bye bye!
But after about 7 hours it was like a light switch went on. He came out and started playing and generally going crazy. He also started meowing. Yes, I have another talker. He's not nearly as loud or as constant as Gabby but he loves to meow. He's a chirper actually. It's cute for now. We'll see.
He's a love. He loves to snuggle and curl up with you. He loves everyone. He likes to perch on your shoulder and then stretches out upside down. Strange little thing.
Punk is less than thrilled but she's coming around. She doesn't hiss and growl constantly and can stand to be in the same room as Alex now. They're due for a fight soon. I'm not worried though. They're making progress every day. I don't expect best buds immediately. He's got big shoes to fill.
I will always miss Gabby and she will always be my little baby. But Alex is here to stay and will help fill the hole that was left.
Posted by Yank In Texas at 4:26 PM 6 comments:
Thursday, October 11, 2007
RIP Gabby

She's gone. My kitten, my shadow, my baby. She was hit by a car this morning.
She wasn't waiting for me to get up, she wasn't begging for tuna, and didn't come when I called. I knew something was wrong. I opened the front door because sometimes she got stuck out front and there she was in the road. I screamed but there was nothing to be done. She had been dead for a few hours it seemed.
I'm heartbroken. She was my loud, curious kitten. She was afraid of cars and the road so I have no idea why she was out there. Pumpkin is waiting for her pal to come play. She's looking for her friend.
It all happened this morning. We took her to the vet to get cremated. It's only been a few hours. I can't stop crying right now. This was my baby. She was MY cat. She followed me around and not the boy.
I miss her so much. I just want my loud, crazy kitten to come running up to me now.
Posted by Yank In Texas at 7:23 AM 7 comments:
Wednesday, September 12, 2007
ACL Rant Part 1
I know i haven't updated in a while. It's been a bit crazy.
Anyway, Austin City Limits Music Festival is this weekend. It's my 30th birthday 3 day weekend bash. I was looking forward to it. Especially Saturday, my birthday, when I was going to hit the trifecta of Amy Winehouse, Indigo Girls, and the White Stripes. Not so anymore.
As the world knows, Amy Winehouse is not touring for the foreseable future. Le sigh. Yesterday it was announce that the Striples are canceling tour dates for the next few weeks. Argh. Now, I understand that Meg White had a nervous breakdown and all but sigh. That stinks. The Stripes were the Saturday headliner. Now Muse is going to fill that spot and well, eh. I'm not a huge Arcade Fire fan either. So it looks like we'll be leaving after the Indigo Girls. Ah well. Still not so good.
People are not happy about the way things are happening. Bob Dylan was not a happy choice to close and now the Stripes with no other real big headliner? Not so good.
Ah well. More to come when the festival actually starts. I did get my wristbands today.

Food updated: sauteed onions and garlic in olive oil, added chicken, salt, pepper, italian seasoning, some smoked paprika. Let cook. Added bacon, a can of drained chickpeas, grape tomatoes, and basil. Let cook until the tomatoes are warmish. Serve over greek seasoned roasted potatoes. Top with parm if desired. Total yum.
Posted by Yank In Texas at 4:04 PM 3 comments:
Thursday, August 23, 2007
Icky Sicky
Short and sweet. I managed to come down with bronchitis at the beginning of the week. At first I thought it was a head cold that was doing it's normal thing of winding down to my chest but no, the head part all but went away and this thing has taken hold of my lungs. All I do is cough and feel rotten. I went to work on Monday and made it through half of Tuesday before giving up and going home to sleep.
On Wednesday I dragged myself to the doctor only to have them tell me that well, yes, you are sick but we can't do anything for you. I don't have a fever and they don't want to give me antibiotics. I have to get worse first. Awesome.
So it's been fun. OTC meds, the good kind that you have to ask the pharmacist for and prove that you don't have a meth lab, and lots of tea. I still feel crummy but there's not much I can do about it.
And then there's work. I swear the position of the head of my department is cursed. This makes boss #4 in a little over 2 years. Yeah. It was supposedly a mutual decision but I'm pretty sure it wasn't. And of course this all happened on Tuesday afternoon and Wednesday, while I was gone. Argh.
Posted by Yank In Texas at 5:16 PM 1 comment:
Wednesday, August 15, 2007
Firefly in da house!
Somehow a firefly, or lightening bugs as they seem to be known around these parts, managed to get into my house last night. Punk had a blast trying to catch it. I had just blissed her out by brushing her (seriously that cat LURVS her brush) when all of a sudden she jumped and started digging through everything on the floor. She went nuts. She climbed over everything and jumped as high as she could, but she never did quite catch it. Ah cats.

I think I've managed to fix my sleeping issues. Well, mostly. I've been taking melatonin, extended release caplets. They've actually helped me to sleep through the night and I only wake up around 5:30 now, which is much better than a few times a night. It's been really nice. I do like feeling rested more often than not. Yay.

I made more salsa this weekend. The roasted garlic and roasted red pepper salsa came out excellent. I've tweaked the recipe a little, decided to use a lot less lime. My only problem is that I seem to filling up the jars too much. I've left plenty of room at the top for expansion, but it doesn't seem enough. The jars don't explode per se but they leak and when you open them, well, it's best to have a bowl underneath and do it in the sink. And open slowly. I haven't lost much, which is good. I did lose a jar while sealing. It just broke and let out all the salsa into the water. A whole quart! And it was my hot stuff too! Oh well. I've got lots more to make for the next few weekends.
Posted by Yank In Texas at 3:53 PM 2 comments:
Monday, August 13, 2007
Happy Left Hander's Day!
I hope you smiled at your fellow left-handed people today. (Ahem.) We are not all evil as the origins may presume. We face obstacles daily, living in a blatantly right handed world. (Ever try to pour from a ladle with your left hand? Can't since the spout is on the side made for right handed ease. Don't even get me started on can openers.)
I could rant on and on about the whole left handed thing but I won't.
I'll just leave you with the neat fact that my immediate family, all four of us, is all left-handed. Right handers who came to dinner were truly the odd people out for a change. Ha!
Posted by Yank In Texas at 5:43 PM No comments:
Monday, July 30, 2007
Pickles, pickles everywhere
In the past 3 weeks, I have made 19 quarts of pickles. My neighbor had an overflow of cucumbers and kept leaving bags at my front door. (I had given him permission so it was ok.) I wanted to make pickles. And man I made pickles. They’re spicy and garlicky. I don’t like sweet pickles, although sugar is a required ingredient in any pickle recipe. I made spears and slices and 2 jars of small, whole pickles. I had fun.
I don’t have a set recipe as of yet. I’ve made 3 different brines but the basic ingredients are the same.

Mason jars
Vinegar- I used cider for most of it and a combo of white and cider for one time. Use any kind you like.
Water
2 T sugar
Salt
Pepper
Red pepper flakes*
Cumin*
Bell peppers, red and green
Onion
Garlic powder*
Onion powder*
Hot sauce*
Garlic cloves- Use however many you want.
Thyme
Dill
Jalepenos*
Cucumbers- sliced, speared, or whole if small enough.

Put water and vinegar in a pot, a 3-2 vinegar/water ratio works best. Add seasoning. Use whatever you like to taste. This is just what I used. Sugar is a must though, to help the cucumbers stay together. Bring brine to a boil and let simmer for about 10 minutes. Let cool.
While the brine is cooling, sterilize the mason jars by boiling just the jars for 10 minutes. Place dill, whole garlic cloves, onion slices or pearl onions, diced jalepenos, thyme, whatever other flavoring you like, in the bottom of the jar. Place cucumbers in jar, leaving at least ½ inch at the top. Pour the brine in, along with any other pieces like the bell peppers or garlic. Leave room at the top. Repeat for each jar. 8 cups of liquid makes about 4-5 quarts.
Seal the jars by placing the lids on them, and tighten but not all the way. Place in about 3-4 inches of boiling water, about halfway up the jar, and cover. You will hear a pop and the jar is sealed.
You can also use a pressure cooker to do this but as I don’t have one, this also works.
I made 4 quarts of salsa this weekend too. I need to make lots of sauce and more salsa next weekend. All this fresh, fun produce!* And it’s so easy to do!

*Sadly, I’ve had to buy tomatoes. All the rain we’ve had is not making our tomatoes do well- they’re just not getting enough sun. Plus we now have leaf-footed bugs which suck all the sweet goodness out of the ‘maters and prevent them from growing really big. It’s been hard to deal with because it’s always freakin’ raining and it just washes away anything you try to do. I’m using a soap and water spray to combat them but I don’t know if I can really save them. We’ll see. We did just get some baby plants so that might save the day.
Posted by Yank In Texas at 10:17 AM 4 comments:
Monday, July 23, 2007
DO NOT READ IF YOU HAVE NOT FINSHED HP7! MAJOR SPOILERS
Spoilers about book 7 below.



I warned you.



They’re coming.



Here it comes.




Ok, Harry Potter Book 7 info below.



I went to one of the midnight release parties to get my book. I am a big dork. I had a good time though. There were lots of kids and adults in costume. At the Barnes and Noble that I was at, there had to be at least 5-600 people there. At least. They gave out tickets in groups of 50 from A-Z and they were on P for the reserved copies and were on C for the unreserved. It was madness but in a good way. I was in group J and got my copy around 12:45am. The line moved quickly and I was home around 1am. I was originally going to read until I feel asleep but I stayed awake until I finished the book around 5-5:30am. I think it was the combination of coffee and adrenaline that kept me awake. Plus I didn’t want to put it down for the last 200 pages or so.
Overall, I am happy with the book. All my questions were answered and then some. I laughed but I also cried. It was well thought out and very detailed, too detailed at times. The beginning flew by but the middle sort of got bogged down a bit. I really didn’t like the last chapter but I understand the need for it. It just didn’t seem to fit in for me, plus it gave me so many more questions like what does Harry do? What are the jobs? Who’s the headmaster or mistress of Hogwarts now? But that’s ok. There are supposed to be questions. I think that’s the mark of a good book. Plus it leaves things open for more.
There was no real wait to get to the meat of the story. The first chapter dived in right away to reveal Voldemort and his Death Eaters planning their overthrow of the wizarding world and the attempts to finally get Harry Potter. Voldemort wants his revenge and wants his one failure to be gone. But of course that doesn’t happen.
This was not a peaceful book. It’s dark and there is a lot of violence and quite a bit of death. Some you expected (Snape, and the big V, yes he dies.) but there were quite a lot of unexpected. I totally did not see Dobby dying. Poor little house-elf. And Hedwig! When Hedwig and Dobby died, I figured that anyone was fair game. I would have been ok if one of the core three had been killed but it wouldn’t have felt right. I had predicted that Neville, Hagrid, or McGonagall would die, but that was not the case. I’m still not sure how I feel about both Tonks and Lupin dying but I can see it to make Harry be the godfather that he never got to have. And what is George, holey George, going to do without his brother? I wished we had seen his reaction, though it may have been too much for readers to take. I did get some comfort out of the fact that Fred went out with a joke.
Dumbledore is not perfect after all, he is fallible. I had always suspected that he was up to something that belied his stature and grandeur but I never suspected the family story nor his long-ago friendship with a Dark Master who was very anti-Muggle. The quest for the Deathly Hallows, that makes sense to me. That fits Dumbledore’s personality. But the story behind his family was a bit of a surprise. Dumbledore had been rather full of himself but he also gave off the air that he understood it too. He made mistakes, quite a few of them, but didn’t always admit them to everyone. He did know his limits. (Never accepting the post of head of Ministry.) I think this realization and discovery did help Harry become a better person. Everyone does make mistakes and keep secrets.
I always knew Snape had some good in him and that Harry’s mother played some part in that, but it was still a nice revelation that he did end up caring for Harry because of Lily and her kindness, even though she did separate herself from him because of his dark tendencies. She was one of the few people to like Snape for himself. Snape’s capacity to love is what made him different. He loved Lily and was able to love her son. I loved how his Patronus was a doe and not something else. Snape really was an old softie.
Love, of course, was a big theme in this book. The ability to love and feel will conquer all. Snape could love, Dumbledore could love, the Malfoys loved their son, Harry loved and was loved, etc. We all know that Voldemort’s biggest downfall was his inability to love, to feel remorse, really to feel anything. He was all hate and pride, and that ultimately destroyed him. He couldn’t imagine that anything could be stronger than his supreme talent and power. I think that was a great theme for the kids to believe in, love is always there and always important, no matter what happens. If you can love, you can do anything.
There were a lot of other underlying themes- a lot of racial implications. The whole purity of the wizarding race just reeks of Nazism. They hunted Muggle-born wizards and forced them to give up their wands. They had no guilt in just killing off Muggle families. Half-blood wizards were seen as of lesser status. It’s all so reminiscent of the Holocaust. There’s a take off of a well known about how they came for the jews and I did nothing and they came for these people and I did nothing, etc. Lupin makes that point on Potterwatch about how first it’s the Muggle-borns, and then the half-bloods, and then the purebloods, and then it will be just the Death-Eaters. You can see the progression. The undercurrent was just there.
You can see it even more with the talk of Grindewald’s camp for non-followers, Nurmengard, and the slogan over the gate. (Wish I could remember it but it’s very reminiscent of “Work Makes You Free”.) It’s very World War II-like. (Even to the little details of no tv and just a wireless radio. Potterwatch and the Order= the resistance.) And it all stems from the fact that Voldemort was more or less screwed over by Muggles in his childhood, even though he is half-blood himself. (Sound familiar to anyone else?) Younger kids might not pick up on it, but anyone who has studied history most likely will. It’s not that subtle.
All in all it was a satisfying end to the story. The battle scene at Hogwarts was fantastic. Neville rocked as I always believed that he would. (And his gran? Awesome lady.) The little details were well thought out and interesting. (Loved the use of the Room of Requirement and McGonagall leading a battalion of desks was priceless!) The last chapter seemed a bit of out of place to me, but I can see where it would be necessary. It is nice knowing what happened afterward and it does leave an opening for more books featuring the kids.
I have so much more to talk about but this will have to do for now.
The books may be done but the phenomenon lives on. Long live Harry Potter.
Posted by Yank In Texas at 10:04 AM 1 comment:
Thursday, July 19, 2007
Holy Harry Potter (36 hours and counting)
The world isn’t ending but Harry Potter is.(And if you haven’t figured that out yet, what rock are you living under? Seriously.) That great book phenomenon comes to an end this Friday at midnight when the world finds out whether Snape is good or evil, which 2 major characters die, and most importantly, whether Harry lives or dies. Will good vanquish evil like it usually does? There will be unanswered questions, there always are, but I hope that most are satisfied. I just want to read a good book.
Yes, I have read the news reports about all the spoilers but I’ve tried to keep myself from reading them. I accidentally heard something on the radio but I don’t know if it was one of the real or fake spoilers and I don’t care to find out. Whoever posted them has way too much time on their hands anyway. I know people pay big money for something like this and there are the few that will do anything to find out what happens, but part of the hype is waiting and finding out with everyone else what happens. Boo and hiss on those people who are trying to spoil it for everyone. Most people don’t really want to know right now. Really. We can wait.
I am a Harry Potter fan. I really just fell into it in college when I was home on break and a neighbor said here, read this book. (I baby-sat for them and we exchanged books once they realized what a book nerd I was. The dad introduced me to Douglas Adams too, something for which I will be eternally grateful.) I don’t care if these books were meant for kids. They are very well written and draw you into the story. You can imagine yourself as part of their world. I think that’s one of the biggest draws of the story. Plus the attention to detail is incredible. Yes, it’s a trendy thing in some ways but it really is a worthwhile series. I’d read it if it weren’t popular.
I will be at the midnight release party at my local Barnes and Noble. (The closest store to minimize time not reading.) I want my copy as soon as possible so I can start reading. (Yes, I am one of those fans. I don’t care.) I probably won’t stay up all night reading but I do plan to spend all Saturday reading. I won’t go immediately to last page. I’ve never done that and don’t plan to. Plus the last page doesn’t always completely give away the ending anyway. I’ll probably end up posting something about it this weekend, so if you are a slow reader or waiting, I’d watch out. I’ll note major spoilers and all that but if you are in any way connected to the world, you’ll probably know by then anyway.
It’s nice that this series has promoted reading and has sold record numbers of books, but literacy is still down. People just aren’t reading like they used to. Library hours have declined and their use is really now more for computers than books. It’s sad. I got special permission to start checking out more adult books when I was 9 or 10 because I had already gone through the children’s area. I feel sad for those kids who will never understand the thrill of reading and imagination. It’s about creating a fantasy world with your own pictures, not one that someone else has given you. (The movies about books do spoil that somewhat, though I will say that the movie HP looks a lot like how I imagined him.) I hope that the kids reading Harry Potter continue reading in any way possible.
Posted by Yank In Texas at 10:15 AM 12 comments:
Monday, July 16, 2007
Mondays are just not so fun
I, like pretty much everyone else, really don’t like Mondays so much. It’s hard having to get up and go back to work after the weekend, especially when you realize that you didn’t do everything you wanted to do, mostly because you just wanted to relax on the weekend. Ah, the vicious circle of having a job. It does pay those bills though.
Our AC is now running better than ever. It’s been nice. We can actually feel the air coming out of the vents upstairs now. We just thought it was old ductwork but that obviously wasn’t the case. The AC guys said it was one of the worst cases they had ever seen, it was that bad. But there’s definitely no way we could have got it that bad, having only been here a year. Bad previous owners!
We went to a friend’s going away party this weekend. They are moving to Atlanta for grad school. We volunteered to do the food for the party as it’s easy for us to do. We scaled back from what we would have normally done (stuffed pork tenderloin, homemade coleslaw, hummus and pita, and stuff like that) and just did fajitas and a lovely watermelon spiked with vodka. I made salsa and pico de gallo from the tomatoes in our garden and the peppers that I bought at the farmer’s market. It turned out excellent. Recipes follow.

Salsa
4-5 tomatoes, chopped to fit in processor
1 onion, quartered
3 cloves garlic, peeled
2 cayenne peppers*
1 serrano pepper*
2 anaheim peppers*
2-3 jalepeno peppers*
1 red bell pepper
1 purple bell (green also works)
1 small bunch cilantro
1 ½ limes
couple tablespoons olive oil
salt
pepper

Roughly chop and put all ingredients into food processor and pulse. You may have to puree some of the tomatoes down at first in order to fit everything in. When done, you should have a semi-chunky but smooth mixture. Almost but not quite a puree. Let sit for one hour or more for the flavors to mix. It gets better as it sits.
For extra spice add Tabasco or siracha sauce. Extra peppers work too. A scotch bonnet would be a great addition or maybe instead of the anaheims. For a slightly different flavor, roast some of the peppers.
Remember, all of this is to taste. Add/delete what you want. This is a bit spicy- it creeps up on you. Leave out the * peppers for less spice. There’s so much you can do with it to make it your own. Cumin and chili powder work. Maybe some paprika.

Pico de gallo

2-3 tomatoes, diced
1 onion, diced
2 cloves garlic, minced
1 jalepeno, minced (optional)
1 small bunch cilantro, rough chopped
1 lime, juiced
salt
pepper

Mix all ingredients in a bowl. Let sit for one hour to let the flavors mix. Sometimes I add garlic powder for a little extra flavor.
Posted by Yank In Texas at 10:18 AM 4 comments:
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Yank In Texas
    Well, I'm 30 and living in Texas. Never thought that an East Coast girl like me would ever be doing that but here I am. I'm hoping to update this as much as possible but who knows. I spend a crazy amount of time at the gym lately as I've been trying to lose a bunch of weight. I couldn't exercise for quite a few months because of severe shin splints (seriously, my leg was twice its normal size). So I'm trying to work that all off. But I love to cook and eat good things so... I live with my boyfriend of 7 years and a 2 crazy cats who, as of now, like birds. A lot.

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VanLaraklios

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  • Posts: 308
Re: Antivegan
« Reply #6 on: November 02, 2023, 09:25:34 PM »

Hm, interesting stuff for the kitchen. I went back in the blog. 2006. Here is more receipes:


http://ayankintexas.blogspot.com/search?updated-max=2006-06-14T09:09:00-07:00&max-results=20&start=100&by-date=false

[*quote*]
A Yank In Texas

A blog about this Yankee's life and food in the one blue area of Texas.
Tuesday, June 13, 2006
Enchiladas
Yeah, enchiladas can be good for you, but I like mine covered in cheese and sour cream and served with rice and refried beans. That’s not healthy but it sure is good.
A basic enchilada recipe is rather easy too, especially if you use canned sauce and jazz it up a bit.

1-2 cans enchilada sauce (Hatch is best)
adobo powder
1 can chipotle in adobo sauce (optional)
1 onion, diced
blend of shredded cheeses such as Monterey, Colby, and cheddar
shredded chicken or ground beef cooked and seasoned as you would for tacos.
Corn tortillas

Open the cans of sauce and pour them in a bowl. Add in the adobo powder and any other spices you might like. The sauce is already flavorful, but adding stuff never hurts.
In a large bowl, add diced up chipotles. Add however many you like to taste. Mix in the onion and half the cheeses. Mix in the meat.
Soften the tortillas in the microwave so that they bend without breaking.
Heat the oven to 350.
Spray the bottom of the baking dish with nonstick cooking spray and spread some enchilada sauce along the bottom.
Place a spoonful or two of the meat mixture into the center of the tortilla. Roll into a cigar like formation, and place in the baking dish.
Repeat until you are out of tortillas or meat mixture.
Pour remaining sauce over enchiladas and top with cheese.
Bake until cheese has melted and is bubbly, about 20-30 minutes.
Serve with Mexican rice and refried beans. Cover enchiladas in sour cream and guacamole if you wish.
Posted by Yank In Texas at 10:13 AM No comments:
Style
My recipe style is very laid back. When I post recipes that are mostly of my own doing, they're not specific. I don't cook with measuring spoons or cups. Sometimes I'll use the measuring cup, but that's mostly with rice and a few other dishes. Baking is of course different, and you need to be way more specific with the measurements. But with cooking, I have a hard time measuring.
Often times when writing measurements down, I make up the amounts. It's about how much I use but I'm never quite sure.
Everything is really to taste, as that's subjective. I'm not a chef, so I don't have to make sure things turn out the same every time. I don't think I could do that very well anyway.
So just take my recipes and make them your own. Most of them are suggestions anyway. If you don't like something, don't use it. There are plenty of substitutes out there. Use what you like, but remember the technique. That's the important part.

Signed,
the lazy cook
Posted by Yank In Texas at 7:57 AM 1 comment:
Chicken and Tomato Sandwich with garlic oil
Sorry I’ve been so busy lately. The blog has been the last thing on my mind. What with the sudden house hunting decision, the imminent arrival of my parents (one week yikes!), and a zillion other things, life has been crazy.
But I’ve been eating well and making yummy stuff. I’ve been keeping it rather simple but that’s always a plus when the temperature has already decided to remain in the 90s. The high 90s I might add.
One of the easy recipes I made recently is a simple chicken and tomato sandwich. I used American cheese because I like it from time to time, but any other would go well. (Ok that and we were out of everything else.) Really. Use what you like.

Chicken and Tomato Sandwich

1 baguette, cut into sandwich sized pieces
1 chicken breast per person, less if desired
Italian salad dressing
Red onion, sliced
Tomato, sliced
Basil or arugula, optional
Olive oil
Garlic

Marinate the chicken in the salad dressing for about 1 hour. Just enough for some of the flavor to permeate.
Cook the chicken breast however you wish and let cool.
While the chicken is cooking, place about 4 T of olive oil in a pan. Chop up the garlic and place in the oil. Heat on low to infuse the oil. Keep it really low-barely a flame. This will help to keep the garlic from burning. This takes about 10 minutes at the most.
Assemble the sandwich. I brush the garlic oil on one side of the bread. On that, I top it with the chicken, sliced or whole. Then place the onions and tomatoes. Top with cheese and arugula. For a twist, stick it in the toaster oven to make it well, toasty. You can make it a panini by using a press or by heating a heavy skillet and placing a slightly smaller heavy skillet on top of the sandwich. A foil covered brick works really well.
Posted by Yank In Texas at 7:45 AM No comments:
Friday, June 02, 2006
Things Not About Food
Head hurts today. Got whacked in head yesterday with a tiny pot by friend’s 1 year old. Yeah. I have a lovely bump and it’s very tender. We were playing and my head just got in the way. Oh well. That’s what happens with the little ones. He’s cute and a HUGE flirt so it’s all good.

Cat is her normal self. Got upset yesterday because she couldn’t go out. (No one was going to be home and since being outside means keeping the door open a bit, just no.) She meowed a lot and tried to beg her way out by being all cute and affectionate but it didn’t work. I saw through her. I do want another kitten though.

Boy has started thinking that maybe moving to Houston wouldn’t be so bad. Not sure how I feel. Rents are slightly higher and I might be able to find a better paying job but I took a quick look and found mixed results. All I know is that he needs out of the restaurant business. His job isn’t bad but he can’t move up. Found a job that would be a great fit but he doesn’t have much in the way of office skills. I told him to come up with a resume and a cover letter and I’ll make it sound good. It’s a job I’d like too, but it has more marketing to it than I’m good at.

I love Austin. Not sure if I want to move but if I don’t find a better job… We are doing tons better than we were in DC on less but it would be nice to make purchases and not have to worry at the end of the month. Some of that is my spending- I love to shop. Some is the boy’s need to keep picking up the tab for everyone. (Really time to stop that. We can’t keep paying for his brother. I know he doesn’t have much money but still.) Other is just that we need to cut back on stuff. We can do better. We should be doing really well at the end of the month. But we’re not. I’d love to get out of debt. I’m just not sure moving to another city is the solution. Boy needs to get a better job. So do I. I just hate moving from job to job. But I have put in a year here. And it’s not what I want.

All this frustration. It’s not necessary.

Gym news: I’ve lost 12 pounds! Woohoo! I do spend 5 days a week there so something should be happening.
Posted by Yank In Texas at 7:41 AM No comments:
Thursday, June 01, 2006
Cobbler
I made this treat a few days ago. It’s already gone. It’s that good. It’s super-easy and tastes wonderful. The batter becomes this sweet-buttery thing that goes all through the blueberries. Of course you can use other berries with this too. Peaches would work also. I wouldn’t use strawberries alone; maybe try it with rhubarb for a contrast in sweetness.

Blueberry Cobbler

1/2 stick unsalted butter, melted
1 cup all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup sugar
3/4 cup milk
2 cups fresh blueberries
1/3 cup water
1/2 cup sugar

Preheat oven to 350 degrees F.
Pour melted butter into a shallow 1 1/2 quart baking dish. In a mixing bowl combine flour, baking powder, salt, sugar and milk. Pour evenly over the butter.
In a bowl combine berries, water and sugar. Spoon evenly over batter, but do not stir.
Bake 40 to 45 minutes. Batter rises to become buttery top crust.
Posted by Yank In Texas at 11:03 AM No comments:
Wednesday, May 31, 2006
Frittata
Frittatas are so much easier than people think. The only catch is that they require having a pan that you can use on the stove and the oven. I just got one the other day (found a GREAT deal at TJ Maxx). You can cook them completely on the stove, but the top won’t be nice and brown. You can add any ingredients you wish to customize the flavor. This is just one that I prefer.

4 tablespoons olive oil
2 (7-ounce) potatoes, peeled, cut into 1/4-inch cubes
1/2 onion, chopped
2 garlic cloves, minced
Salt and freshly ground black pepper
6 large eggs
1/4 cup heavy cream
1/4 cup grated cheddar cheese
1 tomato, diced
4 slices bacon, cooked and crumbled

Heat the oil in a heavy 9 1/2-inch-diameter skillet over medium heat. Add the potato, onion, and garlic. Season the potato mixture with salt and pepper, to taste. Saute over medium-low heat until the potato is golden and crisp on the outside, tender inside, about 7 to 10 minutes.
Preheat the broiler. Whisk the eggs, cream, cheese, tomato, and bacon in a medium bowl to blend. Stir the egg mixture into the potato mixture in the skillet. Cook over medium-low heat until the egg mixture is almost set but the top is still loose, about 3 minutes. Place the skillet under the broiler. Broil until the top is set and golden brown, about 4 minutes. Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a cutting board. Cut the frittata into 12 wedges.

The cook time can vary from oven to oven. Cook until you feel the eggs are cooked the way you like. 4 minutes in the oven may be too short. Mine took 8.
Posted by Yank In Texas at 10:26 AM No comments:
Tuesday, May 30, 2006
Easy Cheese Dip
I know this is lazy but it’s really good and easy to make. It’s perfect for parties. Just watch the crock-pot and stir every once in a while to make sure the cheese doesn’t burn.

Easy Cheese Dip

1 unit Velveeta or other cheese product (the one that looks like a large stick of butter
1 can Ro-Tel or 1 cup salsa
1 can black beans, drained (optional)
Tortilla chips

There are 2 ways to make this. You can follow the directions on the package to microwave it, or you can melt it in the crock-pot. Either way, melt the cheese and add the Ro-Tel or salsa, and beans. Stir to combine.
In order to keep the cheese melty and warm, keep in a crock-pot on low.
Serve with tortilla chips.
You can use this to top nachos or any Mexican dish. Add whatever ingredients you like.
Posted by Yank In Texas at 9:48 AM No comments:
Asian-Inspired Brown Rice Salad With Snow Peas
This is really easy and good for you. I have never been a fan of brown rice, but this makes it easier to eat. It really does taste better cold.

Sorry nothing on Friday. The long weekend began early. And yesterday I just plain forgot. That’s what happens on a relaxing, lazy, long weekend. So a double batch today. Sadly, I didn’t even do much cooking. But a break is nice every now and then.

Asian-Inspired Brown Rice Salad With Snow Peas
4 to 6 servings

Toasted sesame seeds top this flavorful salad. The brown rice gives a nutty texture that is balanced by the snow peas, red bell pepper and sliced scallions. Medium-grain rice is used here, so the kernels remain soft when they are chilled. White rice can be substituted if desired, but reduce the water to 2 cups.
PICNIC NOTE: With its vinegar base, this salad's a perfect choice for summer picnics.

For the rice:
21/4 cups water
2 teaspoons toasted sesame oil
1/4 teaspoon salt
1 cup medium-grain brown rice

For the salad:
1/4 pound snow peas, blanched and cut on the diagonal into 4 or 5 pieces*
1/2 medium red bell pepper, sliced into 1-inch long matchsticks
1/3 cup chopped scallions (about 4), tough green tops removed and discarded
2 tablespoons seasoned rice wine vinegar
2 teaspoons low-sodium or light soy sauce
2 teaspoons toasted sesame oil
2 tablespoons toasted sesame seeds

In a 2-quart pot, bring the water, sesame oil and salt to a boil. Add the rice, stir to combine, cover and reduce heat to low. Allow the rice to simmer, covered, until the water is absorbed and the rice is just tender, 35 to 40 minutes.
Transfer the cooked rice to a large bowl and let cool for about 15 minutes. Add the sliced snow peas, red bell pepper slices, chopped scallions, vinegar, soy sauce, sesame oil and 1 tablespoon of the sesame seeds. Stir to combine thoroughly.
Transfer the rice salad to a shallow bowl or serving dish and top with the remaining tablespoon of sesame seeds. Let cool before refrigerating.

*NOTE: To blanch the snow peas, bring a medium pot of lightly salted water to a boil. While the water is heating, clean each snow pea pod. Prepare a bowl of ice water. When the water boils, add the snow peas. Cook for 1 to 2 minutes, until the snow peas turn bright green. Use a slotted spoon to remove the snow pea pods and transfer them immediately to the ice water to stop the cooking. Drain and dry the snow peas before slicing.
Per serving: 175 calories, 4 g protein, 28 g carbohydrates, 5 g fat, 0 mg cholesterol, 1 g saturated fat, 169 mg sodium, 3 g dietary fiber
Posted by Yank In Texas at 9:38 AM No comments:
Thursday, May 25, 2006
Breakfast. I eat it every day. If I don’t, I end up feeling sick and my day just doesn’t go right. Eggs are usually the best for me. I don’t eat them every day, but I try to have 1 2-3 times a week in various incarnations. Here are 2 of my favorite ways to prepare them. These are both also easy on-the-go recipes too. Just wrap in foil and take with you.

Egg, Sausage, Cheese, Biscuit

1 frozen biscuit (can make your own or use the ones that come in the tube but for sheer convenience the frozen ones are great.)
1 sausage patty (bacon is always an acceptable substitute. You can go completely veg too.)
1 egg
salt
pepper
garlic powder
paprika
1 slice American cheese (any cheese will do but I prefer this)

Prepare biscuit per instructions. Split into 2 halves when done.
Cook sausage patty until desired doneness.
Crack open egg into bowl. Add seasonings to taste, and mix to combine yolk and whites.
Cook egg in pan over med-low heat, making a sort of half scramble, half egg patty. The egg just needs to be able to fit onto the biscuit.
Add cheese before taking it out of the pan, letting it melt some.
Place sausage patty and egg on the biscuit in whatever order suits you. Top with biscuit top and enjoy.
Wrap in foil to take with you.

Breakfast Tacos

Quantities are to taste. You can’t really be specific on this. Add or take out anything you like. I like to use bacon in my tacos but you can use sausage. Beans are also very popular. Some people just do egg and cheese. Me, I like stuff in my tacos.

Frozen shredded potatoes or small potato cubes
Diced tomato
Diced onion
1 slice bacon, cooked
1 egg, mixed and seasoned to taste.
1 flour tortilla
cheddar cheese
salsa

Cook the potatoes as directed per package. Add the onions to cook with the potatoes. Add tomato when potatoes are nearly done. When potatoes are done, crumble up the bacon and add to the mixture. Add the egg to the potatoes. Combine into a scramble. Soften the tortilla if you wish by putting it in the microwave for 20 seconds. Place egg mixture on top of tortilla. Top with cheese and salsa.
Posted by Yank In Texas at 10:09 AM No comments:
Wednesday, May 24, 2006
Noodles and Things

I’ve been on a major Asian kick lately. This is a really easy and tasty meal. It really doesn’t take very long. Substitute whatever veggies you like as long as you keep the ginger. (Me, I don’t use mushrooms as I hate them. To each their own.)

Loads of Ginger Vegetable Lo Mein
8 servings

The heat in this dish is very different from that of a chili. Here, finely minced ginger lends its hot and spicy flavor to the lo mein.

Do-ahead tip: Cut all of the vegetables early in the day. Refrigerate until ready to cook. Have a pot of water ready to go and all other ingredients measured out. This dish will then take 15 minutes from the moment the water starts to boil for the pasta.

1 pound spaghettini (thin spaghetti)
1/4 cup vegetable oil
1 bunch scallions, white and tender green parts only, finely chopped
1/3 cup finely chopped ginger root
1 medium onion, thinly sliced
1/4 pound snow peas, cut lengthwise into 1/4-inch wide strips
1/2 pound large mushrooms, cut into 1/4-inch or thinner slices
1 1/2 pounds bok choy, cut crosswise into 1/4- to 1/2-inch wide slices
1/2 pound carrots, grated
1/2 cup chicken broth
1 tablespoon soy sauce
2 tablespoons Asian sesame oil
4 tablespoons toasted sesame seeds

Cook the spaghettini according to package directions.

While the spaghettini is cooking, in a wok or large saute pan, heat the oil over medium-high heat. Add the scallions and ginger and cook, stirring, for 2 minutes. Add the onion and cook for 3 to 4 minutes. Add the snow peas, mushrooms, bok choy and carrots; the wok will be full. Carefully stir together the vegetables. Add the chicken broth, cover the wok and steam the vegetables until they just begin to turn tender, but still have some crispness, 6 to 8 minutes. Uncover the wok and add the soy sauce, sesame oil and 3 tablespoons of the sesame seeds. Stir to mix thoroughly. Remove the wok or pot from the heat.

Drain the spaghettini and transfer it to a large, shallow serving bowl. Add the vegetable mixture, including the liquid, from the wok. Toss with the pasta until combined. Sprinkle the remaining 1 tablespoon of sesame seeds over the lomein and serve immediately.
Posted by Yank In Texas at 11:21 AM 2 comments:
Tuesday, May 23, 2006
Chicken Scaloppine alla Francese
This is a really delicious and simple chicken dish. Cream, fried chicken, and just all assorts of good stuff. It’s a very good date meal. Serve with simple egg noodles with some herbs or with pasta, olive oil, and a bit of parmesan cheese. A Caesar salad would also go nicely here. If you wish, you can use veal scallopine with this too.

SCALOPPINE ALLA FRANCESE
6 servings
3 eggs
Salt
Ground white pepper to taste
1 tablespoon heavy cream
1 tablespoon Parmesan cheese
1/2 tablespoon chopped parsley
3 boneless, skinless chicken breast halves, thinly sliced and pounded scaloppine-style
1/2 cup flour
1/4 to 1/2 cup vegetable oil
8 tablespoons unsalted butter
1/4 cup dry white wine
2 lemons (juice of 1 1/2 lemons, and 1/2 lemon cut into 6 thin slices)
1/3 cup rich chicken stock or broth (optional)
Pinch nutmeg

In large mixing bowl, make a smooth batter of the eggs, salt, pepper, cream, Parmesan cheese and a sprinkle of parsley. Dust each thin chicken piece lightly with flour and soak slices in batter for 1 hour.
In a large frying pan over medium-high heat, heat the oil until it is very hot. Carefully place scaloppine, 2 or 3 at a time, in pan, and cook quickly until they become crusty and of a golden color. Transfer to a warm platter. Set aside.
Melt the butter in a large baking dish, and arrange the chicken scaloppine over the butter. Season with salt and pepper to taste. Add the remaining parsley and bake in preheated 350-degree oven for 5 minutes. Turn the scaloppine, add the wine and bake 5 more minutes. Add the lemon juice and bake 3 minutes. If the chicken looks dry, add the optional broth. Turn again and spoon sauce over all. Place in serving place in serving platter. Sprinkle nutmeg over it. Serve with slices of lemon.
Posted by Yank In Texas at 9:40 AM No comments:
Monday, May 22, 2006
Chili Eggplant
I made this the other night. I didn’t have black vinegar so I omitted it. I also omitted the cooking wine. It tasted just fine without it. I also subbed broccoli for eggplant. It’s a totally different taste and texture but it worked. Most of this can be found in the Asian section of your grocery store but if not, try an Asian market. If not, just omit and see what happens. I can’t wait to make it again. Serve over white rice.

Chili Eggplant
All ingredients can be added to taste. This is a spicy dish -- but if it's too spicy, add more soy sauce or sugar, and if it's not spicy enough, up the garlic chili sauce.

Sauce
3 to 4 tablespoons chili garlic sauce
2 tablespoons soy sauce
1 1/2 tablespoons Chinese cooking wine
2 tablespoons black vinegar
1 tablespoon rice wine vinegar
1/4 cup light brown sugar (may substitute granulated sugar)
Combine the ingredients in a small bowl and set aside.

Eggplant
1 to 1 1/2 cups vegetable oil
4 Chinese eggplants (may substitute Japanese), cut into 1/4 -inch slices on the diagonal (can use regular if you want)
3 tablespoons sesame oil
2 cloves garlic, chopped
2 tablespoons chopped ginger root
2 scallions, white and tender green parts, separated and chopped
8 ounces cooked pork, diced or shredded (may substitute 8 ounces fried tofu, cut into bite-size pieces)
4 ounces bamboo shoots, thinly sliced
1 tablespoon cornstarch, mixed with 1 1/2 tablespoons water
2 large carrots, shredded (about 1 cup)

Have ready a large plate lined with paper towels.
Heat the vegetable oil in a wok or deep-walled saute pan over medium-high heat until it is sizzling hot. Add the eggplant in several batches, letting one batch fry for about 2 minutes before transferring to drain on a paper towel-lined plate. Discard the oil. (For firmer eggplant, omit the frying step and toss the sliced eggplant into the wok just after the sauce is added.)
Return the wok to medium-high heat. Add the sesame oil, garlic, ginger and whites of the scallions; stir briskly to combine. Add the sauce to the wok, stirring to combine. (If using eggplant that is not fried, add it here and cook for an additional 2 to 3 minutes.)
Add the cooked pork and the bamboo shoots, cooking for 1 to 2 minutes. Add the fried eggplant and cook, stirring constantly, for 1 to 2 minutes. Tilt the wok to the side so the liquid comes together at the bottom; add all but 1 teaspoon of the cornstarch mixture to liquid, stirring constantly until the sauce has thickened and coated the vegetables and pork.
Taste and adjust seasonings. If after 1 minute there still seems to be a lot of liquid, add the remaining 1 teaspoon of the cornstarch mixture, stirring to combine. Add the shredded carrots and scallion greens, and stir to coat with sauce. Serve immediately.
Serves 4.
Per serving: 497 calories, 21 g protein, 39 g carbohydrates, 30 g fat, 49 mg cholesterol, 5 g saturated fat, 671 mg sodium, 11 g dietary fiber
Posted by Yank In Texas at 10:10 AM No comments:
Friday, May 19, 2006
How to Make A Roux: Sauce and Gravy 101
Roux is a basic part of sauces and gravy. It’s what makes the gravy thick and not just all liquid. It’s not hard to make but it takes time to master. There are different varieties of roux, from basic to dark brown. This all has to do with cooking time. This is a basic recipe to be used as a base for gravies and sauces. I made a version of the sausage gravy last night for chicken fried steak. Much better than the powdered packet stuff.

Basic roux equal parts fat and flour. Butter tastes the best to me but can use lard, Crisco.
¼ butter, ¼ c flour is the standard and what I use for gravy. Place the butter in a pan over low heat. Melt. Add the flour, whisking to make a smooth paste. Whisk all the time. Let cook for 5 minutes as you whisk. It will look like a paste. It’s cooked once there’s a toasty smell. You need to cook the flour a bit so it doesn’t taste like raw flour.
Once the basic roux is made, add liquid. Start with ½ cup and whisk in. Add more until desired consistency. This is the basis for white sauce, cheese sauces, and gravies.

For a white sauce add milk or cream. Bring to just under a boil. DO NOT BOIL THE MILK. Simmer until thick.
For cheese sauce add grated cheese to the white sauce. A white cheese such as fontina or parmesan makes a béchamel. Add a bit of nutmeg for extra flavor.
For sausage/biscuit gravy add milk, salt, pepper, paprika. Add browned breakfast sausage if desired. If using sausage, brown the sausage first and use the fat from the sausage as the fat for your gravy instead of butter. It’ll give the gravy a better flavor.
For turkey/chicken/beef gravy- it’s best to use the drippings from the pan. Gather up the drippings and measure them. Add an equal amount of flour for the roux. This is very important to the gravy. Whisk well to remove lumps. Add the liquid which will be stock or broth. The liquid is always proportionate to the roux. Whisk well to remove lumps. Season. Bring to a boil. Simmer for 5 minutes, whisking all the while. If you do not have pan drippings, use butter. Pan drippings have more flavor though.
Posted by Yank In Texas at 11:22 AM No comments:
Thursday, May 18, 2006
Blueberries!
It’s Blueberry season down here in Texas. They’ve appeared at the farmers markets and are just sweet and delicious. I don’t like eating them plain, so I always have to put them in something. I usually make muffins or pie, but I stumbled across this recipe in the Washington Post and it is yummy. Oh and for those who don’t speak chef/French, gateau is French for cake.

Maine Blueberry Gateau
6 servings
Janie Hibler, author of "The Berry Bible," makes this recipe often. It comes from the Benjamin F. Packard House, a bed-and-breakfast in Bath, Maine, which serves the dish to guests year-round. Hibler says you may use frozen wild blueberries or fresh blueberries, or a combination of blueberries and raspberries.

1 cup plus 1 teaspoon flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
4 ounces (1 stick) unsalted butter, softened
1 cup sugar
1/4 teaspoon vanilla
2 large eggs
1 pint (2 cups) blueberries, rinsed and drained (may substitute frozen wild blueberries)
1 teaspoon lemon juice
Confectioners' sugar, for garnish

Preheat the oven to 350 degrees.
Lightly grease a 9-inch springform pan and dust with flour. (You can also make this cake in a 9-inch-round cake pan that has been greased and dusted with flour, and lined on the bottom with parchment paper.)
In a small bowl, combine 1 cup of the flour with the baking powder and salt, and set aside.
Using an electric mixer on medium-high to high speed, cream the butter, sugar and vanilla until light and fluffy, about 3 minutes. Add the eggs one at a time and continue beating until well blended. Reduce the speed to low and gradually add the flour mixture. Beat until smooth. Pour the batter into the prepared pan.
In a medium bowl, combine the blueberries with the remaining teaspoon of flour and the lemon juice. Spoon the berry mixture over the batter.
Bake for 1 hour at 350 degrees, or until a cake tester or toothpick inserted in the center comes out clean. Remove from the oven and let the cake cool in the pan for 10 minutes. If using a springform pan, slide a thin knife around the edges of the cake to release it from the pan before you release and remove the springform. (If using a cake pan, slide a thin knife around the edges of the cake and invert it onto a cake rack. Transfer the cake to a platter, berry side up.)
Dust the cake with confectioners' sugar before serving.
Per serving: 402 calories, 5 g protein, 59 g carbohydrates, 17 g fat, 112 mg cholesterol, 10 g saturated fat, 222 mg sodium, 3 g dietary fiber
Posted by Yank In Texas at 10:00 AM No comments:
Wednesday, May 17, 2006
Marinade I
This is such a fabulous marinade. It’s flavorful and goes with just about anything. I use it on chicken all the time. It’s ok for pork too but it gets lost on beef. Baby shower at work today so things are way hectic.

Chermoula:
Makes 2/3 cup
This versatile Middle Eastern sauce is claimed by Moroccan, Greek, Middle Eastern, North African and Spanish cuisines. "Chermoula is not a daily preparation," according to Copeland Marks in "The Great Book of Couscous" (Donald I. Fine, Inc., 1994). "It is, in fact, a ceremonial or festive dish." This version results in a paste that can be rubbed on lamb, fish or chicken before cooking, served alongside after the food comes off the grill or spooned into couscous or rice.
Marinate lamb chops, butterflied leg of lamb, whole chicken, chicken parts or seafood such as whole red snapper or halibut fillets 1 hour before grilling.
From "Grilling: Where There's Smoke There's Flavor," by Eric Treuille and Birgit Erath (DK, 2004):
1 cup flat-leaf parsley leaves, loosely packed
1 cup cilantro leaves, loosely packed
4 cloves garlic, crushed
1 teaspoon paprika
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
2 tablespoons lemon juice
2 tablespoons olive oil

Place all of the ingredients in a food processor or blender and pulse until a paste forms. May cover and refrigerate for up to 3 days.

Per 1-teaspoon serving: 10 calories, trace protein, trace carbohydrates, 1 gm fat, 0 mg cholesterol, trace saturated fat, 2 mg sodium, trace dietary fiber
Posted by Yank In Texas at 11:29 AM No comments:
Tuesday, May 16, 2006
Fried Dough
I have so many unhealthy recipes. Tons. But I couldn’t think of any this morning. Sad I know. But then I thought of the Sopranos and how they were talking about zeppole the other night. And that got me thinking. They’re definitely unhealthy and boy do they taste good. Top with powdered sugar or the cinnamon sugar mixture given. That’s how I always ate them, except we just called it Fried Dough and it was served at carnivals instead of funnel cakes. This is Giada’s recipe and it’s just wonderful.

Zeppole
Recipe courtesy Giada de Laurentis

1 vanilla bean
1/2 cup sugar, plus 3 tablespoons
2 tablespoons ground cinnamon
1 stick butter
1/4 teaspoon salt
1 cup water
1 cup all-purpose flour
4 eggs
Olive oil, for frying or peanut oil

Cut open the vanilla bean lengthwise. Using the back of a knife, scrape along the inside of the vanilla bean to collect the seeds. Scrape vanilla bean seeds into a small bowl. Add the 1/2 cup sugar and cinnamon and stir to combine. Set aside.
In a medium saucepan combine the butter, salt, 3 tablespoons of sugar, and water over medium heat. Bring to a boil. Take pan off the heat and stir in the flour. Return pan to the heat and stir continuously until mixture forms a ball, about 3 to 5 minutes. Transfer the flour mixture to a medium bowl. Using an electric hand mixer on low speed, add eggs, 1 at a time, incorporating each egg completely before adding the next. Beat until smooth. If not frying immediately, cover with plastic wrap and reserve in the refrigerator.
Meanwhile, pour enough oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 375 degrees F. Using a small ice-cream scooper or 2 small spoons, carefully drop about a tablespoon of the dough into the hot olive oil, frying in batches. Turn the zeppole once or twice, cooking until golden and puffed up, about 5 minutes. Drain on paper towels. Toss with cinnamon-sugar. Arrange on a platter and serve immediately.
Posted by Yank In Texas at 10:42 AM No comments:
Monday, May 15, 2006
Healthy Chicken with Oregano
Sorry for not posting on Friday. It was a crazy day. The weekend got even crazier. We rearranged our apt. Oy. There’s a lot going to Goodwill though. Anyway, I got this recipe on a weight loss website called Sparkpeople. I made this one night and it was actually pretty good. The lemon really makes a difference. Serve over rice.

Chicken Oregano with Sweet Peppers RECIPE
Ingredients
1.5 lbs. chicken pieces, skin removed
1/4 teaspoon salt
1/4 teaspoon ground pepper
cooking spray
1 clove garlic, chopped
1 lemon, sliced
1 tomato, chopped
1/4 cup onion, chopped
1/4 cup fresh parsley, chopped
1 tablespoon fresh oregano (or one teaspoon dried)
1/4 cup dry white wine
3/4 cup low sodium chicken broth
1 medium, sweet green pepper, cut into strips
1 medium, sweet red pepper, cut into strips
Fat: 1.4g Carbohydrates: 14.8g Calories:116.5 Protein: 10.5g

1. Sprinkle chicken with salt and pepper.
2. Lightly coat a nonstick skillet with cooking spray.
3. Cook chicken over medium heat until light brown (about 15 minutes), turning once. Reduce heat.
4. Sprinkle garlic, lemon, half of tomato, onion, parsley and oregano over chicken pieces in skillet.
5. Add wine and broth.
6. Cover and simmer for 15 minutes.
7. Add remaining tomato and sweet peppers, cover and continue to simmer for 7-10 minutes or until chicken is tender and cooked through.
Serves 4.
Posted by Yank In Texas at 9:56 AM 2 comments:
Thursday, May 11, 2006
Buy a roast chicken and fix it up!
This is freakishly easy and so very good. This was part of a recent article in the Washington Post about how you can take ready-to-eat foods and make them your own. It looks like you’ve been cooking all day when in reality it’s been about 15 minutes. Add some roasted or steamed broccoli on the side. (Roasting instructions to come!)

Roast Chicken With Black Bean Sauce
6 to 8 servings
Here's a tip I use when buying roast chicken: Tilt the container the chicken comes in. If there isn't any juice, that chicken could be dried out.
This dish is best served with brown or white rice.

2 roast chickens
1 cup chicken stock or low-sodium chicken broth
One 8-ounce can crushed pineapple and its juice
3 tablespoons Chinese black bean sauce
1 tablespoon Chinese chili garlic sauce, or to taste (optional)
1/4 cup diced red bell pepper, for garnish
Chopped scallions or cilantro or both, for garnish

Preheat the oven to 400 degrees.
Carve each chicken into either 4- or 8-piece portions and place in a large baking dish. In a blender or food processor, puree the chicken stock or broth, pineapple and its juice, black bean sauce and chili garlic sauce, if desired. Pour over the chicken, cover the dish tightly with aluminum foil and bake for about 10 minutes or just long enough to heat the sauce through and to reheat the chicken without overcooking it.
Place the chicken pieces on a large serving platter. Spoon some of the sauce over each piece and serve the rest on the side. Top with with diced red bell pepper and scallions or cilantro.

Per serving (based on 8, with 2 tablespoons sauce): 548 calories, 58 g protein, 2 g carbohydrates, 32 g fat, 182 mg cholesterol, 9 g saturated fat, 281 mg sodium (242 mg if using low-sodium chicken broth), 1 g dietary fiber
Posted by Yank In Texas at 10:10 AM 2 comments:
Wednesday, May 10, 2006
Le Pain Français
Ok, so there was a request for French Toast. This is one of the best recipes I have found. The bread makes the difference. It really does. You want thick slices. Add as much cinnamon as you wish. You don’t need to add too much sugar as whatever topping is usually added has plenty. Baking it for a few minutes makes all the difference. I’ve had it several times this way and it’s just wonderful.

French Toast

1 cup half-and-half or whole milk or cream3 large eggs 2 T sugar 1/4 teaspoon salt
1 t cinnamon
¼ t nutmeg8 (1/2-inch) slices day-old or stale country loaf, brioche or challah bread 4 tablespoons butter

In medium size mixing bowl, whisk together the half-and-half, eggs, sugar, and salt. You may do this the night before. When ready to cook, pour custard mixture into a pie pan and set aside.
Preheat oven to 375 degrees F. Dip bread into mixture, allow to soak for 30 seconds on each side, and then remove to a cooling rack that is sitting in a sheet pan, and allow to sit for 1 to 2 minutes.
Over medium-low heat, melt 1 tablespoon of butter in a 10-inch nonstick saute pan. Place 2 slices of bread at a time into the pan and cook until golden brown, approximately 2 to 3 minutes per side. Remove from pan and place on rack in oven for 5 minutes. Repeat with all 8 slices. Serve immediately with maple syrup, whipped cream or fruit.
The bread really should be day-old. This makes it so that the custard does not make the bread too soggy. The finished product should be crispy on the outside yet creamy on the inside. Baking it really does help.
You can also doctor up the syrup too. Warm up the maple syrup on low heat. Add a cinnamon stick, orange zest, frozen fruit, whatever flavors you like. The syrup will be infused with those flavors.
Posted by Yank In Texas at 10:22 AM No comments:
Tuesday, May 09, 2006
Stuffed Pizza
I love these pizzas. In fact I might just make them for Friday night dinner. These ingredients are just a guideline. Use any kind you want for stuffing. I add prosciutto quite often instead of soprassata. I also sprinkle extra parm on top. I added the tomatoes because I like them with my pizza. You can also use spinach, fresh tomatoes, basil, mushrooms, or whatever toppings you wish. This is just a guide.

Super Stuffed French Bread Pizza Rustica
Recipe Adapted from Rachel Ray

1 (2 foot long) loaf Italian or French bread (Ciabatta is ok, long with some width is what we’re going for- a baguette won’t really work)1 pound sweet Italian sausage (I use hot but that’s me)1 tablespoon extra-virgin olive oil 1 small red bell pepper, seeded and chopped 1 small onion, chopped 2 large cloves garlic, chopped
1 can diced tomatoes or 2 fresh tomatoes, dicedSalt and pepper 1 1/2 cups part skim ricotta 1/2 cup grated Parmesan 1/2 pound sweet sopressata, from the deli, sliced thick, chopped (optional)1/2 stick pepperoni, chopped 1 sack (10 ounces) shredded mozzarella 1 sack (10 ounces) shredded provolone 1 teaspoon dried oregano 1 teaspoon crushed red pepper flakes

Preheat oven to 425 degrees F.
Split bread lengthwise and hollow it out. Cut in half across, making 4 shells for pizzas.
Heat a skillet over medium high flame and brown sausage in extra-virgin olive oil. Brown and crumble sausage. (Remove the casings.) Add red bell pepper, onion and garlic. Cook 3 to 5 minutes, add tomatoes. Remove mixture from heat and season with a pinch of salt and black pepper, to your taste.
Transfer to a bowl. Combine sausage and veggies with ricotta, Parmesan, sopressata and pepperoni. Fill bread shells and top with mounded mozzarella and provolone cheeses. Place in hot oven on cookie sheet and bake until cheese melts and bubbles and bread is super crisp, about 10 to 12 minutes. Top pizzas with oregano and hot pepper flakes. Serve immediately, or snack all night!
Posted by Yank In Texas at 10:05 AM No comments:
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Yank In Texas
    Well, I'm 30 and living in Texas. Never thought that an East Coast girl like me would ever be doing that but here I am. I'm hoping to update this as much as possible but who knows. I spend a crazy amount of time at the gym lately as I've been trying to lose a bunch of weight. I couldn't exercise for quite a few months because of severe shin splints (seriously, my leg was twice its normal size). So I'm trying to work that all off. But I love to cook and eat good things so... I live with my boyfriend of 7 years and a 2 crazy cats who, as of now, like birds. A lot.

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A Yank In Texas

A blog about this Yankee's life and food in the one blue area of Texas.
Monday, May 08, 2006
Potayo, Potahto
I love potatoes: In any form. Fried is my favorite though, and it’s hard because they’re so horribly bad for you. Oven fries aren’t quite the same but they’re nearly as good. They can still get crispy and they do retain the soft, yummy goodness of a true fry. These are my two favorite recipes for white and sweet potatoes. Olive oil really is the best oil for this but any vegetable oil will do. You may want to spray the cookie sheet with a non-stick spray as the potatoes sometimes stick.

Oven Fries

2-3 potatoes, Yukon golds preferred but any will do
1 T olive oil
paprika
garlic powder
onion powder
salt
pepper
any other desired seasonings


Pre-heat oven to 425.
Slice the potatoes however you would like your fries to be shaped. Some like wedges, some like thin fries, while some are fine with chips.
Coat with the olive oil and add seasonings.
Arrange the potatoes on a cookie sheet so all pieces lie flat.
Bake for 30-40 minutes or until brown and crisp. You may want to turn them halfway through.
Fries may take longer depending on the oven.
Serve as is or with ketchup. I love mine with mayo, which overshadows the health component.

Savory Sweet Potatoes

1-2 sweet potatoes
½ red onion
2-3 cloves garlic
2 sprigs rosemary
olive oil
salt
pepper to taste

Pre- heat oven to 400
Cube the sweet potatoes and place on a tray. Coat with olive oil, salt, pepper, and 1 sprig rosemary. Put in oven and roast until tender. (About 45 minutes or so.)
While the potatoes are roasting, slice the onion and mince the garlic. Mix together with olive oil (1t), salt, pepper, remaining rosemary. Add to the potatoes for the last 15 minutes, just enough for the garlic and onions to become soft and sweet.
The garlic can be roasted separately and added at the end.
Posted by Yank In Texas at 10:18 AM No comments:
Saturday, May 06, 2006
I Love PBS on a Saturday Night!
So I'm home alone on a Saturday night and I'm ok with it. Actually, I really like it. It's Chinese food and wine night- a bottle of wine mostly because the cork broke and well, I have to drink the whole thing now. Yeah. Plus I bought a bunch of books that I want to read too. I am such a nerd. Watching Brit-coms on PBS and stuff on the Food Network and reading. And I like it.
The boy is out at the country house aka his parents house which they don't actually live at. (long story.) he had to go get a chainsaw there so whatever. He's just watching tv there anyway. It's in the middle of nowhere- nothing to do. I should know- we lived there for almost a year. Not terrible but not really me.

My bedroom ceiling was leaking. We've had some nasty nasty storms lately and lots of rain. Last night I woke up during the 3am storms and heard some dripping. I got up to investigate and noticed that my robe was wet and then noticed that I was wet. Lovely. I dumped my shoes out of their bin and used it to catch the water. It wasn't much- just a slow steady drip but enough to be a pain in the ass. Of course I called my landlord immediately. He's actually pretty good about things like that. We're his normal tenants who only call in emergencies and for stuff that actually needs doing. I had called him Friday actually, because we were having problems with our locks and a fence had been knocked down during a storm. I hated calling him again about the leak but what can you do? Anyway, he came as soon as he could and put a tarp up. Turns out the drainage on the roof sucks and there was a puddle of water over where the leak was. He got rid of the water and covered the area with a tarp. Once it really dries he's going to seal it up so it doesn't leak again. Funny thing was that it happened 2 weeks ago and I had no clue. I just woke up one morning and my robe was soaked. No idea why then. Now I know.

So we now have a laptop. It's weird. Someone left it at the restaurant. It's been over 2 weeks and no one has bothered to claim it. Nothing. Nada. Nothing reported to the police as missing. So it's to be claimed and since the boy saw it first- it's ours. There's no way id the owner easily either. I looked. It's a Sony VAIO with some awesome programs and wireless capability. The guy who owned it was a web page designer of sorts and has all this cool software on it. It's fantastic. Seems like the guy was an old Austin hippie from his writings and all. Mad as hell about the walmertization of Austin and all. Whatever. Anyway, we have a laptop now. It's weird that it was someone else's, but if no one has claimed it yet or reported it gone, fair game. That's restaurant life. Of course if someone does claim it, we'll give it back. But it's ours now.

The cat is so funny. She has run ins with a neighbor cat- the orange and white one. But she doesn't really so anything. They stalk each other from a distance. Plus the other cat roams much further than my little one is willing to do. Once the other cat moves out of her comfort zone, Pumpkin comes running home. So cute.

Ricky Gervais is brill. Absolutely brill.
Posted by Yank In Texas at 9:13 PM 1 comment:
Friday, May 05, 2006
Pasta! Pasta! Pasta!
Today's blog is sort of thrown together. Nasty storms last night mean Yank is very tired. Austin is a mess right now. Lots of down trees, fences, wires, all sorts of good stuff. Yippee.

How To Make Your Own Pasta

Necessary Tools:
Bowl
Fork
Plastic wrap
Rolling pin
Knife

Tools That Aren’t Necessary But Make Things A Heck of A Lot Easier:
Mixer with dough hook (like Kitchen Aid)
Pasta roller- these are inexpensive and I really recommend having one to roll out the pasta. It ends up thinner as a result. Plus it also comes with attachments to cut the pasta into spaghetti and fettuccine sized shapes.

Ingredients for 2 servings of pasta:
1 2/3- 2 c. flour
1 T olive oil
2 eggs
1 T water
salt

Add flour to bowl. Add salt. Make a well in the center (push the flour to the sides making a hole in the center where you can see bowl). Add the eggs, oil, and water. Using a fork, beat the wet ingredients together, gradually mixing in the flour. (If you are using a mixer, add the ingredients in order, then mix using the dough hook.) Once the mixture starts to become crumbly and moistened, you are going to want to use your hands. (Unless using the mixer.) Using your hands, mix the dough together until it forms a ball and is no longer completely sticky. Knead the dough for 2-3 minutes until most flour crumbs are incorporated. (The mixer dough should form a ball. Let knead in mixer for a few minutes.) Once the ball is mostly smooth, cover it in plastic wrap and let sit for at least half an hour. This lets the gluten rest and helps the dough to keep its shape when rolled out.
After the resting period, divide the dough into 4-6 balls. Take one of the balls and flatten it out with your hand, trying to make a rectangle. If you have a pasta machine, make sure it is set to its widest setting. Place one end of the rectangle in the roller and roll through. You may have to do this a few times to get a smooth piece of dough. Fold the dough over if needed and put through the machine. Repeat this process at each setting, until you have rolled your dough to your preferred width. Most people enjoy their fresh pasta somewhat thin so a general rule: If you can see your hand through the pasta, it is definitely thin enough.
If you are rolling it out with a rolling pin, roll the pasta out in a rectangle, rolling it as thin as you can. It most likely won’t be as thin as the pasta machine can get it, but it still tastes the same.
Take the thin pasta strips and now put it through the cutting attachments of the pasta machines. Spaghetti attachment will make thin pasta and the fettuccine attachment, wider pasta. Hang on a rack to dry. (I use a clothes rack. Cheap and easy. Except that the cat likes to swipe at the dangling pasta.)
If you don’t have the attachments, use your knife to cut the pasta into desired shapes.
To cook, boil water and add salt to the boiling water. Add the pasta. Fresh pasta takes only a few minutes to cook, so it’ll be done before you know it.
Serve with whatever sauces you like.
Posted by Yank In Texas at 10:36 AM 1 comment:
Thursday, May 04, 2006
Break the Fast
I eat breakfast for pretty much any meal. It’s rather versatile and just plain tastes good. (Made breakfast tacos the other night.) I couldn’t find my favorite frittata recipe that I wanted to use, but this is another favorite. It is seriously good. You can use other cheeses if you wish, but I do like Gruyère in this. Cheddar will work but it is a different flavor; I’d use Swiss instead. And I’d add some garlic in, but I add garlic to nearly everything. You really do have to let this sit for at least 4 hours, if not overnight. This lets the egg soak into the bread so it puffs up. My mom always made a similar meatless strata during lent. (Totally low key white bread and American though.) Add spinach for more veggies. Day old bread (or stale sliced bread) is really best for this.
As for the sausage, definitely use breakfast sausage if you are making it for breakfast. The flavors are best with that. (Like Jimmy Dean or stuff like that. I use store brand because I’m cheap like that.) If you use other sausage, make sure it has a bit of sweetness to it. The spicy stuff really doesn’t work as well. You can also use brats.

Sausage, Gruyère and Onion Strata
6 to 8 servings
If you prefer, you may use chopped, fully cooked smoked sausage instead of fresh sausage. Since that kind of sausage needs no cooking, sauté it with the onion to blend the flavors.
From "The Good Egg," by Marie Simmons (Houghton Mifflin, 2000):

8 ounces breakfast, sweet Italian or other sausage, casings removed
1 tablespoon extra-virgin olive oil, plus additional for the casserole
1/2 cup chopped onion
1/2 cup chopped red bell pepper
1 clove garlic, minced
2 tablespoons chopped fresh flat-leaf parsley
1 teaspoon kosher salt, plus additional to taste
Freshly ground black pepper
5 large eggs
2 1/2 cups milk
6 to 8 thick (1/2-inch) slices firm white sandwich, Italian or French bread, preferably 1 day old
11/2 to 2 cups grated Gruyère cheese (about 6 ounces)
In a large skillet over medium heat, heat the sausage, stirring frequently with a wooden spoon or spatula to crumble it into pieces, until lightly browned and no trace of pink remains, about 5 minutes. Transfer the sausage to a strainer set over a bowl and set aside to drain; discard any fat. Wipe out the skillet.
Return the skillet to medium heat and add the oil. Add the onion and bell pepper and cook, stirring, until golden, 8 to 10 minutes. Add the garlic and cook for 1 minute. Stir in the parsley, a pinch of salt and a grinding of pepper. Add the sausage and stir to combine. Set aside.
In a large bowl, whisk the eggs until foamy. Whisk in the milk until blended. Add 1 teaspoon salt and a grinding of pepper.
To assemble the strata, lightly coat a 2-quart shallow baking dish with oil. Use half the bread slices to make a single layer in the baking dish, cutting them, if necessary, to fit tightly. Spoon the sausage mixture evenly over the bread. Sprinkle with 1 cup of cheese. Use the remaining bread slices to make a second layer, once again cutting them to fit if necessary. Pour the egg mixture evenly over the top, using a spatula to press on the bread so the liquid is evenly absorbed. Top with the remaining cheese. Cover with plastic and refrigerate for at least 4 hours or up to overnight.
Preheat the oven to 350 degrees. Uncover the strata and bake until puffed and browned, about 45 minutes.
Per serving (based on 8): 358 calories, 19 gm protein, 18 gm carbohydrates, 23 gm fat, 183 mg cholesterol, 9 gm saturated fat, 781 mg sodium, 1 gm dietary fiber
Posted by Yank In Texas at 10:26 AM No comments:
Wednesday, May 03, 2006
Quick and Easy
I love quick and easy dishes. Anything that doesn’t take very long to cook and still tastes great is fine with me. (I like the concept of Rachel Ray’s 30 Minute Meals but her recipes sometimes? Eek.) Anyway, this is a very easy meal that I like to make every once in a while. The egg really should be cooked over easy or sunny side up for best results.

Quick and easy carbonara (serves 1 but can easily be doubled)

Pasta
Bacon, diced
½ small onion, diced
2 cloves garlic, minced
1-2 eggs, depending on preference
parmesan cheese
s&P to taste

Cook the pasta according to package directions. If using fresh, wait until you are frying the egg to add to the boiling water as it takes about the same time to cook.
Fry the bacon with the onion and garlic until the bacon is crispy. Set aside.
Use the same pan to fry the egg. Sunnyside up and over easy is best for this dish. Season with s&p while frying.
Top the cooked pasta with the bacon mixture and then the egg. The runny yolk will create a sort of sauce with some of the bacon grease (drain what you don’t want.) Top with the cheese.
This is such a quick and easy stand-by that doesn’t take much effort. You can use other smoked/cured pork products if you wish.

Fry up the pasta for a different texture. This works best with leftover pasta.

Crisped Pasta
1 to 2 servings
The concept couldn't be simpler. The execution is a tad tricky: If the flame is too high, the pasta will turn sharp and crunchy. But if the fire is too low, the pasta will refuse to turn light and airy. It may take a couple of tries to get it just right.

Olive oil
Cold cooked pasta, preferably penne, either plain or lightly sauced
Sea salt
Pasta sauce or other toppings

Place a large skillet, preferably cast-iron, over medium-high heat. Add just enough oil to barely cover the bottom of the skillet and heat for a couple of minutes until hot but not smoking.
Add a couple of handfuls of pasta, in clumps if necessary, and use a wooden spoon to gently level the pasta into a single layer. Do not crowd the skillet. Cook, without stirring or even so much as peeking at the bottom of a single piece of pasta, until the pasta begins to blister, crisp and turn golden brown on the bottom, at least 2 minutes. If using penne, use the wooden spoon or a spatula, flip the pasta in chunks, much as you would a hash. If using spaghetti or linguine, wait a minute or two longer until the pasta forms a crisped nest and then deftly attempt to flip it all at once. Continue to cook, increasing the heat slightly if necessary, until the pasta is slightly crisp, golden and oddly puffed on the other side, about 3 minutes or so. Do not turn your back to wash the dishes or open a bottle of wine. Transfer the pasta to a plate and sprinkle it immediately with sea salt. Top, if desired, with sauce or other toppings.
Per serving (using 3 ounces pasta): 376 calories, 11 gm protein, 64 gm carbohydrates, 8 gm fat, 0 mg cholesterol, 1 gm saturated fat, 239 mg sodium, 2 gm dietary fiber
Posted by Yank In Texas at 11:13 AM No comments:
Le Ring
Ok, so I picked out the ring I want. It’s simple and really just what I want. Plus the price is so very right. The only problem is getting the boy to actually go buy it. It’s not like we haven’t talked about it or don’t plan on getting married, it’s just that we haven’t gotten around to it. But I want to get around to it. Even if we just set a date.
We’ve been together for over 5 years now, and lived together for 2.5 of them. I think we know each other well enough to be able to deal with each other for the long haul. (Heck, it took years to convince his family that we weren’t already married.) We even have a cat. (I know not a guarantee but a step.) Anyway, we know it’s going to happen. Or at least I think it’s going to happen.
One of our friends told me the other night that I should just do it. I should just go and buy the ring and say, look, here it is, this is the date everything is happening, ask me officially. That’s what his wife did. Well, she told him they were getting married and they went and picked out the ring together. The boys are a lot alike so this might work. On the other hand, I want him to do it. I want him to finally make a freakin’ decision and do it.
Yeah it’s not a James Avery silver ring. So what? We haven’t been able to find a ring like that. This is the next best alternative and well, it’s what I want.
I just want to get married before we buy a house. Which is in the cards for the rather near-future.
I just want it to happen, y’know?
Posted by Yank In Texas at 5:43 AM 5 comments:
Tuesday, May 02, 2006
Fry Baby Fry!
I love French fries. It’s hard to go a week without them. Heck, I love any kind of friend potato, especially if it’s served with ketchup and mayonnaise. (Yes mayonnaise. Good stuff.) I remember being thrilled to be around Belgium because I knew of the country’s fascination with the fried potato. Oh yum. And this fry recipe is so good. Poutine is just wonderful. I used to eat it all the time as a child while visiting my grandparents in Northern Maine. They lived on the Canadian border and Poutine was and still is a staple. I ordered it every time we went out to eat. McDonald’s even sold it there for a while. Anyway, here’s a wonderful recipe. You can sub stock for the demi-glace but you’ll have to reduce it a bit more. I’ll list substitutions at the end but this is such a yummy recipe.

FRENCH FRIES WITH GRAVY AND CHEESE
Poutine
Eaten with great gusto all over Quebec, poutine was once just a late-night diner staple. It is now served at some of the province's finest restaurants.
4 large russet (baking) potatoes
8 cups vegetable oil
3 tablespoons minced shallot
2 (3-inch) sprigs fresh thyme
1 tablespoon unsalted butter
1/2 cup dry red wine
1 tablespoon water
3/4 teaspoon cornstarch
1 cup beef or veal demi-glace*
1 teaspoon coarsely cracked black pepper
1/2 teaspoon salt
1/2 tablespoon unsalted butter
5 oz cheese curds or haloumi cheese, coarsely crumbled (about 1 cup)
2 tablespoons fresh chives, finely chopped
Peel potatoes, then cut lengthwise into 1/4-inch-thick sticks and submerge in a bowl of ice and cold water. Rinse potatoes in several changes of cold water until water is clear. Drain in a colander, then spread potatoes in 1 layer on several layers of paper towels and pat very dry. Heat about 8 cups vegetable oil in a 5- to 6-quart heavy pot over moderate heat until a deep-fat thermometer registers 375°F. Put oven rack in middle position and preheat oven to 200°F.
Cook shallot with thyme in butter in a 1- to 1 1/2-quart heavy saucepan over moderate heat, stirring frequently, until shallot is softened and golden, about 2 minutes. Add wine and boil until reduced by half, about 3 minutes, then discard thyme sprigs. While wine reduces, stir together water and cornstarch until cornstarch is dissolved. Stir 1 cup beef or veal demi-glace into wine and bring to a boil. Whisk in cornstarch mixture and return to a boil, then boil until sauce is slightly thickened, 2 to 3 minutes. Remove from heat and stir in black pepper, salt, and unsalted butter until butter is melted.
Once oil is ready, increase heat to moderate and fry potatoes in 4 batches, stirring occasionally, until deep golden, 5 to 6 minutes per batch, returning oil to 375°F between batches. Transfer fries with a slotted spoon to a baking sheet lined with several layers of dry paper towels and sprinkle lightly with salt. Keep fries warm in oven while frying remaining batches.
Put 4 ovenproof plates in oven, divide fries among plates, and sprinkle with cheese. Heat until cheese is just warmed through, about 2 minutes.Stir chives into sauce and drizzle over fries. Serve immediately.
Cooks' note:Sauce, without chives, can be made 1 day ahead and cooled completely, then chilled, covered.
*A rich BROWN SAUCE that begins with a basic espagnole sauce, which is combined with beef stock and MADEIRA or SHERRY and slowly cooked until it's reduced by half to a thick glaze that coats a spoon. This intense flavor is used as a base for many other sauces. Known in France as espagnole sauce, brown sauce is used as a base for dozens of other sauces. It's traditionally made of a rich meat stock, a MIREPOIX of browned vegetables, a brown ROUX, herbs and sometimes tomato paste. Demi-glace can be bought at most specialty food stores, though veal demi-glace is harder to come by. It’s wonderful though and worth making or using at least once. I’m getting my chef friend to let me in on his secrets.
Makes 4 side-dish or snack servings.
GourmetMarch 2006
Ok, if you really don’t feel like making your own gravy, use one of those instant packets. Beef gravy is important for the right flavor. Doctor it up with pepper, shallots and wine. (Use half wine half water.) Gravy packets usually have enough sodium so extra salt isn’t needed. For a beefier flavor, use stock instead of water.
If you can’t find cheese curds, that’s ok. Mozzarella works in a pinch as does string cheese. But the curds are the best.
Posted by Yank In Texas at 10:07 AM No comments:
Monday, May 01, 2006
Notes and Things
Happy Birthday Eeyore! Poor Eeyore. He never had a birthday, was never celebrated or respected, and was just plain down in the dumps. Then a UT student/professor (sources say one or the other) came along and changed that. He decided that Eeyore needed a birthday celebration. (And an excuse for a big spring party.) And thus Eeyore’s birthday was born. It has now blossomed into a huge celebration of childhood and fun. It’s pretty much the ultimate yearly hippie party that is also family friendly. A gigantic drum circle- anyone with a drum can join. Beer. T-shirts. Kids. The Eeyore of Liberty. Costume contests. Hula hoops. Swings. School buses as shuttle buses. Food. Bands. Dancing. The overwhelming scent of patchouli and the other scent that usually accompanies the wearers. People just having fun. I encourage people to check out this celebration at least once. It’s just a fun day.
The boy’s grandma is in town. Oh joy. We cleaned for hours yesterday. Not like we didn’t need to clean and all, but if she comes by, the place needs to be spotless as she’s very particular. Last night she wanted to go out to dinner so we drove out to the country to placate her. (boy’s parents house that his brother lives in while parents are on job site in SC.) Where did we go for dinner? Outback. There’s an Outback 2 minutes from where we live. Frustrating but it’s grandma and she’s not in town a lot, so you give in.
Kitten update: She got into her first fight on Sunday. She won. We had gone around the corner to have breakfast with friends. Good food. When we came home, the boy called the cat to make sure she’s ok. She heard him and tried to come running. Then problem. She was in our neighbor’s yard, sitting under the tree. Our neighbor has dogs but they’re usually not in that part of the yard but Sunday they were and our neighbor was out with them. So the cat tried to run home and was climbing the fence when chomp! One of the dogs got her tail. This led to lots of barking and the claws on the cat coming out. She got the dog on his nose and good. She had hair in her claws. She managed to get up over the fence and then just sat in the tree, extremely frightened. The boy had to tear her out of the tree.
She wasn’t hurt really, just shaken and covered in rank dog slobber. We brought her inside and she immediately went to her comfort window. The neighbor’s dog is ok too and our neighbor is ok with everything. He has two cats and knows that this happens. He was actually surprised that the dog went after her, as it’s around cats all the time. We just figured it was a stranger kitty so the dog didn’t know. Either way, glad everything worked out.
Our friend’s half-sister, who is staying with them for a bit, (oy that’s a situation) brought home a tiny, tiny kitten the other night. It was found in a bag in a dumpster with its siblings. This thing couldn’t have been more than 2-3 weeks old. It was so small and helpless. My heart melted. I should never have held it. It was flea-infested already and needed so much care. She couldn’t keep it- there’s enough to deal with in that house already. We said we’d take it, no problem. (Our Pumpkin is a rescued stray too.) But she gave it to a friend of hers. I’m concerned, as this little one needs such special care. I hope it’s ok. It’s killing me to know that it might not get the chance it deserves. I should never have held it.
Posted by Yank In Texas at 10:56 AM No comments:
Light and Fresh
Food-wise, summer and spring are my favorite seasons. It’s around this time that you start seeing all sorts of fresh, local veggies in the stores and at farmer’s markets. Everything is so bright and pretty and tastes wonderful. This is one of my favorite, easy meals. It’s light and refreshing. You can use any kind of veggies but these are my personal preferences. Use the freshest possible ingredients. I’ve even found fresh garlic and onions. (Scapes, the garlic flower are also around now.) Garlic chives also go well.

Veggies in Broth with Pasta

Olive oil
1 head broccoli or asparagus spears, chopped into bite sized pieces
1 red pepper, cut into strips
1 small onion, diced
3 cloves of garlic, diced
1.5 cups chicken or veggie broth
.5 c white wine (optional)
1 can cannelini beans (white beans)
red pepper flakes
salt
pepper
pasta- any kind works but gnocchi is my favorite with this
Parmesan cheese (optional), freshly grated

Saute the vegetables in some olive oil, about 1 TB, enough to coat the pan. Once the broccoli has begun to turn bright green, transfer veggies to a bowl. Add the broth and wine to the pan and reduce to half. (About 10 minutes over medium high heat.) Add the pepper flakes, salt, pepper, to taste. Drain and add the beans. While broth is reducing, bring water to a boil for the pasta. Salt the water once it comes to a boil (never before) and add the pasta. Cook till al dente or to taste. Add the pasta and the veggies into the broth. Stir and cook for another 2-4 minutes to let the flavors mix. Serve and top with cheese.
Mozzarella is also a good cheese to use as is fontina.
You can also add some cooked chicken to this dish. Fresh arugula would also be a nice addition.
Farmer’s market purchases: scapes, baby lettuce, spinach. We got there a little late this week so much of the good stuff was gone.
Posted by Yank In Texas at 10:24 AM 1 comment:
Friday, April 28, 2006
What Every Kitchen Needs
This is an approximate list of what most cooks should have on hand every day. It’s a basic, well-stocked pantry list. I’ve adapted this list from Rachel Ray’s list. I really hate to say it, but her kitchen sounds a lot like mine.

In the Spice Rack
. coarse salt
. coarse black pepper or peppercorns to grind
. chili powder
. ground cumin
. garlic powder
. paprika
. whole nutmeg or powdered
. curry paste or powder
. ground coriander
. bay leaves
. red pepper flakes
. dried rosemary
. dried oregano
. dried thyme
. Italian seasoning
. ground cinnamon
. ground allspice
. cayenne pepper

In the Fridge
. milk
. heavy cream or half-and-half
. sour cream
. unsalted butter
. eggs
. Parmigiano- Reggiano
. cheddar cheese, shredded
. bacon
. hot sauce
. Dijon mustard
. regular yellow mustard
. flat-leaf parsley
. celery
. carrots
. lettuce, your preference
. tomato
. green onions
. mayonnaise
. ketchup
. salad dressing, Italian
. soy sauce

In the Freezer
. frozen peas
. frozen corn
. frozen chopped spinach
. plain and Italian bread crumbs
. meats, depending on budget and use

Somewhere in the Kitchen
. Idaho potatoes
. small red, baby Yukon Gold, or small white boiling potatoes
. sweet potatoes
. lemons
. limes
. Spanish or yellow onions
. shallots
. peanut butter, chunky or smooth
. garlic

In the Wine Rack
. white wine
. red wine
. dry sherry

In the Cupboard
. chicken stock
. beef stock
. diced tomatoes (regular and petite-diced)
. crushed tomatoes
. tomato paste
. tomato sauce
. chipotle chilies in adobo or dry chipotle powder
. canned vegetables
. black beans
. chickpeas/garbanzo beans
. cannellini beans
. long-cut pastas such as spaghetti, linguine, vermicelli, angel hair, and fettuccine
. short-cut pastas such as penne, ditalini, gemelli, and cavatappi
. vegetable oil
. balsamic vinegar
. red wine vinegar
. white rice
. all-purpose flour
. white sugar
. brown sugar
. powdered sugar
. tuna in water
. Worcestershire sauce
. cider, white wine and/or rice vinegar
. honey
. Extra Virgin Olive Oil (whatever the bargain is)
. baking powder
. baking soda
. boxed cake and brownie mixes. chocolate chips
Posted by Yank In Texas at 10:11 AM No comments:
Alias!
Alias is my favorite show. I just fell in love with the idea of a female spy who kicked all sorts of ass. It didn’t hurt that the creator of the series was also behind one of my other favorite shows, Felicity. Alias is basically “What would happen if Felicity was a spy?”
It’s been love at first sight. Love for Jennifer Garner, Michael Vartan, Victor Garber, Greg Grunberg, Carl Lumbly, and of course, Kevin Weisman as Marshall. Plus there’s also the super-hot Lena Olin as Sydney’s mom, Merrin Dungey as Francie and Faux-France, the scrumptious David Anders as Sark, Ron Rifkin as the fantastically eeeeevil Sloane, and the yummy Bradley Cooper as Will. Oh, can’t forget fab Gina Torres as Ana Espinoza!
So Alias is back for it’s final episodes. After a disastrous Season 3 that most fans would like to forget and a character that most would like to forget even exists (Lauren who?), the show had struggled to find its place again. But this last season has brought everything full circle.
Yeah, there’s a new organization, Prophet 5 and new baddies and all that, but the Endgame is still the same: something to do with Rambaldi and the Chosen One. Plus I think Prophet 5 was the overarching villain all along and people just didn’t know that. Either way, it works. Alias is harkening back to its Season One roots and all I can say is it’s about time!
I mean this last episode? With Jack’s comments about keeping the knives away from young Bristow women? Priceless. The CIA babysitters? Hilarious. That’s totally the kind of people that Jack would send. And the Will and Sydney interaction- how I missed that. “Sydney, my head is beeping!” “Didn’t you hear what he said? I have a bomb in my head?!” And Ana! Ana! Ana as Sydney! This is the total Rambaldi out they need. So excellent.
Alias is back baby!
Posted by Yank In Texas at 5:57 AM No comments:
Thursday, April 27, 2006
Strawberries!
Here in Texas, we’re already seeing lots of good, fresh strawberries. I love sweet strawberries. I’m not the biggest fruit fan so whenever I find something I like, I latch on. (Seriously, I try not to be picky but there’s so much I don’t like. I hate it because I know I’m missing out on all this good stuff but my taste buds don’t seem to agree.)
So here’s an easy, light treat for a spring/summer dessert.

Angel Food Cake with Strawberries

1 Angel Food cake, either store bought or you can make one. (Frankly, store bought is just as good.)
1 pint strawberries, hulled and sliced
2 T sugar
Whipped topping- real or the fake variety

Take the sliced berries and place in a bowl. Top with the sugar and mix. Let sit for a few hours or overnight. This will let some of the juices out and the berries will get even sweeter.
Take the angel food cake and carefully slice off the top, about 2 inches, keeping the circular shape intact. (It’s a horizontal cut.) You will need this later.
Hollow out the rest of the cake, leaving enough cake to absorb the berry juice. (It’s sort of a tunnel.) Place ¾ of the berries in the hollowed out cake and place the top back on. If you really feel like it, mix some of the berries with the cake pieces and place in the cake’s hole.
Frost with the whipped topping and garnish with the rest of the berries.
Cut and eat.

This needs to be refrigerated, especially if you use fresh whipped cream.

Fresh Whipped Cream

1 quart heavy cream
1-2 T powdered sugar
1t vanilla extract

Place cream in a chilled mixing bowl. Using the whisk attachment (regular will work if you don’t have it or by hand, a whisk), mix until fluffy and thick but not completely done. The peaks will not stand up on their own just yet. Add the sugar and vanilla to taste. Whip until the peaks stand on their own. The cream will be nice and thick and easily spreadable.

This is such a simple dessert yet most people wonder about it. You can do something similar with a Strawberry Cake. (From the box is really just fine.) If the strawberries aren’t fresh, you can easily use frozen. Just make sure they are thawed.
For something slightly different, add the unsweetened berries to strawberry Jell-O. Let stand for half the time so it’s semi-solid and then add to the cake. You can also mix the whipped topping in with the berries before adding to the hollowed out cake.
Serve as is or with ice cream.
You can use any kind of berries with this, but I’m a strawberry girl.
Posted by Yank In Texas at 10:11 AM 2 comments:
Wednesday, April 26, 2006
Hail Caesar! (The Salad)
Every once in a while I get on this big salad kick. And I have a salad for lunch nearly every day. I try to make my own dressings as much as possible because it’s healthier that way and much more fun.
I’m very addicted to Caesar salads. I know many people have issues with the raw eggs, but it really does make a difference. If you have issues, there are substitutes out there, but it really is better with the egg. This is the original Caesar recipe, as told to Julia Child. It does not have the anchovies that most people associated with it, instead using Worcestershire sauce, which is made from anchovies. (So not vegan or truly veggie.) I’ve made this several times and love it. I use a little more garlic though, but I love garlic.
Note: really watch the garlic toasts and make sure that the garlic does not burn. Burnt garlic is nasty and bitter and you will have to start all over again.

Julia's Caesar Salad
2 to 3 servings

Julia Child's parents took her to Caesar Cardini's restaurant in Tijuana, Mexico, when she was a girl, and this version is her take on his most famous creation. Like the original Caesar salad, developed by Cardini in the 1920s, it includes no anchovies, and the lemony dressing is tossed with the lettuce one ingredient at a time in the dramatic old-style, tableside manner.
Adapted from "Julia and Jacques: Cooking at Home," by Julia Child and Jacques Pepin with David Nussbaum (Alfred A. Knopf, 1999).

1 large clove garlic
1/4 teaspoon salt
1/4 cup or more extra-virgin olive oil
1 cup of small cubes of day-old white bread
1 egg*
18 to 24 crisp, narrow, untorn leaves from the hearts of 2 heads of romaine lettuce, or about 1/2 pound of romaine hearts, chilled
Freshly ground black pepper
Juice of 1 lemon
Worcestershire sauce
2 tablespoons freshly grated Parmesan cheese (imported Parmigiano-Reggiano only)

On a sheet of waxed paper, crush the garlic clove with the flat side of a chef's knife. Sprinkle with 1/4 teaspoon of salt and mince. Pour about 1 tablespoon of the oil onto the garlic and mash again with the knife, rubbing and pressing to make a soft paste.
In a small frying pan over medium-low heat, add the puree and 1 tablespoon of oil, and heat until warm. Add the croutons and toss for a minute or two to infuse the croutons with the garlic oil, then transfer them to a plate to cool. (For a milder garlic flavor, strain the paste through a small sieve into a pan before adding the croutons. Discard the bits of garlic.)
To coddle the egg, set a small pan of water over medium heat until bubbles just begin to break the surface. Pierce the large end of the egg with a pushpin to prevent cracking, then add it to the water, reduce the heat to medium-low and cook for exactly 1 minute. Remove from the water and set aside.
When ready to serve, place the romaine leaves in a large salad bowl. Drizzle 2 tablespoons of oil over the lettuce and toss to coat. Add a generous pinch of salt and several grinds of pepper, toss once or twice, then add the lemon juice and several drops of the Worcestershire sauce, and toss again. Adjust the seasonings to taste.
Crack the coddled egg and drop it onto the romaine leaves (discard any egg white that sticks to the shell), then toss to break it up and coat the leaves. Sprinkle with the cheese, toss briefly, then add the croutons (and the garlicky bits in the pan, if you wish) and toss just enough to mix them into the salad.
To serve, arrange 6 or more romaine leaves in a single layer on individual plates and scatter the croutons all around.
For a twist- use chunks of the romaine lettuce head and grill them. Mix the dressing ahead of time and pour over the grilled lettuce.
Grilled chicken or steak is also a nice addition. Use shavings of the parmesan for extra decoration.
Posted by Yank In Texas at 10:19 AM No comments:
Tuesday, April 25, 2006
My cat is such a scaredy-cat
She really is such a wuss. (Which isn’t a terrible thing.) Lately she has been trying to follow me when I leave for work This morning as I was locking the front door, I heard the clinking of her collar and saw her through the fence. I said a few words to her and the next thing I knew, she was up on the table and over the fence. I walked out to the car and she tried to follow me, but stopped at our neighbor’s door. She was out of her comfort zone and couldn’t go any further. I even called to her, and said it was ok, but nope, wouldn’t move. Why? Our next door neighbors have dogs, you see. And she can hear them and see them through the fence. Even though they are separated and never out, she knows they are there and she fears them. So she won’t ever go any further.
Then again, she would never go so far away that she couldn’t hear the fridge open. She’ll be outside, and one of us will open the fridge to get something, and clink, clink, clink, here comes the cat, begging for tuna, even though she already had her spoonful for the day. Greedy little thing. At least she knows where home and food is.
It is cute though. Plus it is nice to know that she wants to be with me too. I’m the mom. She only follows me around. She even has to watch me shower. She doesn’t watch the boy, she only does it to me, in order to make sure that I’m ok. Because I’m her mom.
Posted by Yank In Texas at 3:14 PM 2 comments:
Unhealthy but so damn good
Every once in a while, you get a craving for food that’s not very good for you, but it’s what you want to eat nonetheless. Call it comfort food if you will. Unhealthy food isn’t incredibly bad for you AS LONG AS you keep the portions small and balanced. Pasta Carbonara is one of my favorite meals. Serve this meal with a salad of mixed greens and a dressing of lemon, extra virgin olive oil, salt, pepper, and maybe a little vinegar.

Pasta Carbonara

3 egg yolks (can use whole eggs but yolks are better), room temperature
½ quart heavy whipping cream, almost room temperature
parmesano-reggiano cheese (fresh grated is best)*
¼ t nutmeg
salt
pepper
1 T olive oil
1-2 T butter
1 small onion, diced
2 cloves garlic, minced (more if you like lots of garlic as I do)
ham or pancetta, diced (bacon or proscuitto will also do. I use bacon a lot.)
Pasta- Fettucine works really well here, fresh is best. Spinach pasta is also lovely.

*Can also sub gorgonzola for a different taste. Definitely use spinach pasta here.

Heat up the water for the pasta.
Beat the eggs in a bowl. Gently add the cream and stir together.
Add the cheese, nutmeg, salt, and pepper. Set aside.
Saute the onion and garlic in the butter and olive oil. (This works best if you add the oil and butter with the garlic and onions to a cold pan and heat from there.) Add the meat once the onions are translucent.
Add the pasta to the water.
Once the meat is browned, lower heat and slowly add the cream mix to the pan. (You don’t want those eggs to cook and the cream to curdle!) Temper if you must, which is adding a small spoonful of the mix to the warm pan. Then add it back to the cold mixture, slowly warming everything up. Gently warm the sauce and let the cream reduce, about 5 minutes. Add the cooked pasta to the pan, and let mix for 5 minutes.
Serve immediately and top with more cheese.

I love shopping for food. I do all the grocery shopping in my household (the boy is forbidden as he always goes over-budget and yet never comes back with all the things we need.) One of my favorite places to get gourmet and different food is Central Market. It’s a Texas based chain for foodies. It’s sort of like Trader Joe’s meets Whole Foods. (And since we have no TJ’s here….) At a recent outing we bought lemons, strawberry papaya, many different kinds of loose-leaf tea, white chocolate chips from the bulk aisle, a specialty beer (St. Arnold’s Bigfoot), kosher salt, baguette, two kinds of cheese, and kick-ass crackers that have sesame seeds and flaxseeds on them. That’s a small purchase.
Everything is fresh so it’s hard to pass by the meat and seafood counter without buying something. They have tons of organic produce, if you’re into that sort of thing. The variety of food is incredible. (They even stock marshmallow fluff! Something nearly impossible to get south of PA.) I love shopping there, and I end up spending a lot of time and money there as it’s on my way home. And since they renovated the café and installed a gelato bar, I have this feeling I’ll be stopping by more often. Austin is home to the largest Whole Foods and all, but I still prefer Central Market.
Posted by Yank In Texas at 10:09 AM No comments:
Monday, April 24, 2006
Le Food
I like to cook; it’s my hobby. I’m not a chef nor do I actually want to be, but I love making things that taste good. I consider myself to be a pretty good cook, for the most part. (I have had my share of kitchen disasters.) Monday-Friday I plan to post a recipe of the day, plus other things having to do with food like reviews, links, favorite cookbooks, new favorite finds. Each day will have a theme. (I'll be adding links on the side eventually.)

Monday - Healthy Food Day
Tuesday- Unhealthy Day (Food You Love but isn't so good for you)
Wednesday- Random Day- Whatever I feel like
Thursday- Breakfast/Desserts
Friday- Basics

The basics will be more of an instructional thing. I’ll try to talk terminology, how to do stuff (like folding, the difference between grilling and broiling, what exactly is castor sugar, etc.) I don’t know everything, but I do know where to look and how to find stuff out. So please, ask questions. Tell me what you want to learn and what you think. Suggest recipes. Things you’ve always wanted to make but never have.

Today’s Recipe: Hummus

4-8 cloves of garlic, depending on taste
2 cans of chickpeas/garbanzo beans (3 works also)
olive oil
½ lemon
1 T tahini paste*
½ t cayenne pepper
1t paprika
1t cumin
salt, pepper to taste
scallions/green onions (optional)

Food processor**

Smash and peel the garlic*** and add to the food processor. Drain and add 1 can of chickpeas. Add about 1 Tb of olive oil, then pulse to blend. Add the second can, water and all. Add the juice of the lemon, the tahini, and spices. Blend. Adjust to taste, adding more cumin or cayenne if desired.
Chop the scallions into small, even pieces and use to garnish. Top with some cayenne or paprika, depending on taste.
Serve with pita, flatbread, crackers, or corn chips.
Hummus can also be used as spread instead of mayo. Make a sandwich with turkey, lettuce, red onion, tomato, and hummus.

*Tahini paste is a sesame paste. You can definitely find it at Whole Foods, Trader Joes, Central Market, and it is becoming more common at grocery stores. You can make hummus without it but I think it’s essential to the taste.
**A food processor is best for this. If you don’t have one, you can use a blender but I would advise you to mince the garlic first. You can also had mash them but it will take longer and the consistency may not be as smooth.
**To smash the garlic: take 1 clove and cut off the hard, flat end. Flatten the side of the knife onto the garlic, and using the base of your palm, smash it down onto the knife. This will smash the garlic, making it much easier to peel.

I finally went to our local farmer’s market on Saturday. If you haven’t been to your local one recently, I suggest you check it out. The produce is so much fresher and sometimes cheaper than your local store. I picked up 1 head of romaine lettuce, arugula, 4 tomatoes, baby garlic, onions, sweet potatoes, strawberries, carrots, fresh roasted peanuts, garlic chives, and a rack of lamb. I had to stop there as I was out of cash and out of arms. I can’t wait to go back and get more.

Last night’s dinner: Salad with arugula and iceberg lettuce topped with slightly sautéed carrots, red bell pepper, baby garlic, and onions. Dressing was creamy vinaigrette. Side dish of thinly sliced potatoes layered with onions, garlic chives, Monterey jack and jalapeño cheddar cheeses. Potatoes then set to roast in 375-degree oven for about 30 minutes. Main dish was rack of lamb seared in some olive oil and then covered in salt, lots of fresh ground pepper, olive oil, garlic power, rosemary, and some garlic chives. Roast on a bed of garlic cloves in oven for about 15-20 for medium rare. On one of the basics days I’ll post on how to deal with a rack of lamb. It was my first time actually doing everything for it. I had to stare at the rack and then refer to my Joy of Cooking for a little help.

Anyway, hope you enjoy this. Many of my recipes are not exact, as a lot can be adjusted to taste. Feel free to adjust anything to your liking. I encourage that. (Except with baking.)
Posted by Yank In Texas at 10:21 AM 1 comment:
Friday, April 21, 2006
Holy Texas Weather!
It's been nasty for the past few days. First it was in the upper 90s and100s. In APRIL. Then came the storms. Thunder, lightening, wind, and hail. Fun stuff. The power has gone out a few times and of course that means traffic lights go out too, creating major backups. Lovely. But the rain has been nice. We needed the rain.
The cat does not like storms and huddled against me, looking for comfort. When she went out this morning, she wasn't sure what to do, as everythingwas wet and icky. She hates being wet.
There are holes in the roof of my office building. One of the ceiling tiles in my boss' office disintegrated due to the water leak. Thankfully it wasn'tover a computer or anything. Still nasty just the same.
On a good note, the boy left me flowers this morning- gorgeous orangey-pinkroses with some yellow flowers I don't recognize. So pretty. I'm sure they come from the restaurant but the thought is wonderful.
I really need to start carrying the camera around, or at least get us another cheap digital one. Haven't been to the gym this week, am planning to go today. I might just skip out on the whole week though. Don't know. We'll see.
Posted by Yank In Texas at 4:21 PM No comments:
Thursday, April 20, 2006
The Punk

We opened the door on Sunday and finally let the kitten outside. She’s been sitting by the door, looking out wistfully for ages, and since we got her used to her collar, we figured it was time to let her out. (I wasn’t ready but I was never going to be ready. She’s my baby.) So we opened the door. At first she just sat there and looked at us. She’s used to us quickly going outside and then shutting the door on her. The outdoors was known as that place that IS NOT ALLOWED. Anyway, after about 30 seconds she gingerly stepped outside, looking back with every step as if to say “Are you sure about this?” and then trotted off, stopping in the middle of the yard to look back at us. (We were watching and waiting to see what she would do.)Our yard is fenced in and she stayed within the fence for the most part. There are also a lot of plants and things and one of her favorite things to do was to lie under the spider fern and pretend to hide. She explored the perimeter of the yard and attempted to climb the fence. She didn’t like that. She found a hole in the fence and squeezed through to the neighbor’s yard. She’d go through the hole for about 10 minutes, explore, and then come back. Repeat for 5-6 hours. It was 98 degrees out so that helped keep her close to home, plus she’s a wimp and most loud noises scare her. Every once in a while she’d disappear from view, but then we’d hear a noise and see this thing come running, and she’d flop onto the patio and lie down for bit. Half an hour later she was ready to explore.She enjoyed chasing the tree branches, even occasionally trying to climb the tree. Butterflies were a major delight. She almost caught one but it flew over the fence, so she had to stop there.We’re keeping her food and water inside, so she’ll definitely be back in for those, although she was stubborn at first and didn’t want to come back in for fear we’d lock her in. (It used to be that, when she escaped, we’d have to run after her and drag her in.) But she ran inside when she needed to use the litter box. Yes, that’s right - she came inside to use the litter box. She had the whole outside for that but came in to go in her box. I don’t think we’ll have a problem with her leaving.We decided that we’re only going to let her out while someone is home or while it’s light out. So when we leave or it gets dark, it’s time to get her to come in. That hasn’t been a problem. She wasn’t in the yard when I went out to bring her in on Sunday so I called her. A minute later, she came running (she clinks) and didn’t fight when I picked her up to come in. She wanted some love and passed out.The next morning I let her out before work and she went right out. The boy brought her in before he left and she passed out. This is actually good as it means she’ll use up all her energy outside and not have any left to destroy the inside. Today she was sitting by the door, waiting for me to open it.
On Tuesday she actually meowed at me to let her out. She’s impatient now that she has her freedom. But there’s now a set routine. I get up, do my stuff, she watches me shower and all that, and we go downstairs. I make sure her bowls have food and water and then I open the door to freedom. She runs out and plays until the boy wakes up. When he gets up, she somehow magically knows, and runs in to get her tuna. (Oh the tuna addiction! She MUST have that tuna!) Then she runs out again to play. The boy leaves for work around 2:30ish so at that time she’s ready to come in. He just goes to the door and tells her to come in. Sometimes she needs a little encouragement, but mostly she’s ready. And then she sleeps.I think she’ll be just fine, the little punk.
Posted by Yank In Texas at 2:54 PM 1 comment:
Wednesday, April 19, 2006
Random Note
I am launching a food blog. It should go off next week, hopefully. I'm posting it in conjunction with Backpatters so feel free to go to that site to check other stuff out.
One of the days will be about the basics and answering questions about how to do stuff and the little stuff like what does t and T mean?
So if anyone has any suggestions and all that, please let me know.

Also, I'm still new to this whole thing so I'll be changing settings frequently. As soon as I get around to studying things, I'm going to add links to other bloggers (monkey and mle I'm looking at you, if that's ok.) So bear with me through the contruction project.

Plus I really shouldn't be doing this at work. Hee.
Posted by Yank In Texas at 5:54 AM 3 comments:
Subber colds suck

Haven't updated in a while. Crazy busy and all that.
It's high 90s here. Hit 100 yesterday and is looking to do that again today. It's only April people. And we're having rolling blackouts already. I shudder to think what the summer will be like. (And my car's ac does not work well. Ugh.) My parents want to visit in June. Can't say I didn't warn them.
I also have a cold now. Yay for summer cold's. Ok, it's not summer yet but still. Feels like it. I don't miss winters and the cold at all but sometimes the heat does get to you. And the electric bill due to the crazy AC. That too. But it's worth it.
Year-round farmer's markets. Barely putting the heat on. Spending time outdoors in winter is nice. Winter picnics. Winter sunburns that aren't from skiing. No need to have seasonal clothes. (That has been weird. What do you mean I don't have to rotate wardrobes?)
I do enjoy it here.
My hair is somewhat blonder now too. Went out shopping with C Saturday. She needed a haircut and I can never say no to the mall, so we went. Plus someone had to watch AJ. I go to Visible Changes and got her to go too. They always do a great job with my hair. So we went, made an appointment, ate lunch (kafka wrap and falafel- yum!), and then did some shopping. Lots of cute things at BabyGap and big gap. Little AJ is starting early. As I was browsing the clearance bras in GapBody, AJ started pulling at my skirt from the stroller. And then he stuck his head under! Too cute! The sales girls had a great laugh at that. He's such a flirt.
We browsed Old Navy too and of course I bought some things there. Gotta love clearance. Then time for the haircut. Now, usually AJ has mommy issues and doesn't like being separated from mom. But this time he didn't notice and we didn't make a big deal out of it. He was happy in his stroller and I just turned him around and started walking around the mall. We had a grand old time, strolling through the stores and babbling away. Well, he babbled and I answered back. Anything to keep him going and not screaming. So that went surprisingly well. And then he fell asleep in the car. Aww. Stopped at the store to get some hair dye for me, and went back to her house for a little highlighting party. We used the old cap style stuff and since she's done it many times before, I let her make me look like a crazy person. So I've got rather blonde highlights now. It actually is the color my hair used to be, way back when. It's different but I like it.
The boy ended up driving her husband home that night (he had gone in to pick up tips and the boys got to talking and decided that since us girls were together, they'd just all come home.) So we had dinner together and watched Memoirs of a Geisha. Beautifully done movie.
Fun times.
Went out to dinner Sunday night at our favorite Indian restaurant- the Clay Pit. The boy knows one of the servers there as she's the wife of the band leader that plays at Cipollina every Friday night. Anyway, great food. Always get the curried mussels. It's a fabulous sauce. Somehow some mango cheesecake always slips into a to go box whenever we're around. Don't know how that happens. I must get up there for half price apps during happy hour. I need more mussels. I've had dreams about the mussels.
Crazy kitten story to come!
Posted by Yank In Texas at 5:42 AM No comments:
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    Well, I'm 30 and living in Texas. Never thought that an East Coast girl like me would ever be doing that but here I am. I'm hoping to update this as much as possible but who knows. I spend a crazy amount of time at the gym lately as I've been trying to lose a bunch of weight. I couldn't exercise for quite a few months because of severe shin splints (seriously, my leg was twice its normal size). So I'm trying to work that all off. But I love to cook and eat good things so... I live with my boyfriend of 7 years and a 2 crazy cats who, as of now, like birds. A lot.

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The Road Goes on Forever and the Party Never Ends!
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VanLaraklios

  • Jr. Member
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  • Posts: 308
Re: Antivegan
« Reply #8 on: November 02, 2023, 09:40:42 PM »

The start of her blog:

http://ayankintexas.blogspot.com/search?updated-max=2006-04-19T05:42:00-07:00&max-results=20&start=140&by-date=false

[*quote*]
A Yank In Texas

A blog about this Yankee's life and food in the one blue area of Texas.
Saturday, April 08, 2006
This blog thing
As my user name says, I’m a Yankee living in Texas. I grew up in Massachusetts and spent the majority of my formative years there, left and went to college in Virginia, moved to France after graduation, moved back to Virginia after a year (was only a yearlong gig anyway), and then moved here to Texas after 3 years in Northern Virginia. So this is my perspective on life in Texas and the major differences. (Lots of things really are bigger here!) I love Texas and don’t want to live anywhere else. (Other than Europe.)
We originally moved down here due to Northern Virginia being crazy-expensive and just being tired of the whole scene there. That still stands true. (We being me and my boyfriend, hereafter known as The Boy.) He’s a native Texan and just couldn’t get used to the crazy go-go-go pace and the yuppies and the general attitudes of the area. I don’t think DC was the best introduction to Northern ways as it’s its own beast but that’s the way it worked.
He moved from the countryside to the city of Alexandria, VA. A huge change. An even bigger change was realizing that our dinky little 700 square foot apartment that didn’t even have washer and dryer hookups was costing us $900 a month, and that was considered a rather good deal. The snow helped to soften the blow as he really does like the cold, strange for someone who comes from a place known for the 100 degree days during the spring, summer, and parts of the fall. He found a job working for people who has spent time in Texas (one of them was actually a Texan) and that helped things. Plus the restaurant served (and still does) really good food. (Fireflies)
But all that just wasn’t enough. I was bored at my job (receptionist at a law firm- any other job doing more work involved a pay cut- yeah haven’t figured that one out yet but that’s DC for ya.) and his job was ok but we never knew how much his tips were going to be. It was hard to save as everything was just so expensive. So one day, after looking for houses in the NoVa area and being mind boggled by the outrageous prices, I decided to look at houses in San Antonio. And I was stunned at the price difference. They cost two-thirds less and had the same amenities. So I decided that we would move to Texas.
The Boy was stunned at this revelation, as it had come from me, Ms. Die Hard Yankee. But I was tired of the cold, tired of my job, and tired of struggling. I didn’t want to move back to Massachusetts so Texas sounded good. And we had a place to stay in Texas- his parents’ house. They weren’t living there as their job forced them to be on location a lot. So we could live rent free for a while as long as we kept up the house. Not a bad deal. So we moved. And thus began my life in Texas.
I love it here. I’m making a bit less but have a better job. Our apartment/townhouse (it’s a fourplex) is bigger, has a yard, and is much cheaper than our VA place. Our expenses are less and we’ve actually been able to save money. We should have done this ages ago. I love this place.
Gym Stats: Some weights- arms, legs, 35-40 minutes on the elliptical
Food: 2 packets of instant oatmeal, leftovers from dinner last night- brats and mac and cheese, homemade tacos for dinner. Maybe a Skinny Cow for dessert.
Posted by Yank In Texas at 12:08 PM 2 comments:
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Yank In Texas
    Well, I'm 30 and living in Texas. Never thought that an East Coast girl like me would ever be doing that but here I am. I'm hoping to update this as much as possible but who knows. I spend a crazy amount of time at the gym lately as I've been trying to lose a bunch of weight. I couldn't exercise for quite a few months because of severe shin splints (seriously, my leg was twice its normal size). So I'm trying to work that all off. But I love to cook and eat good things so... I live with my boyfriend of 7 years and a 2 crazy cats who, as of now, like birds. A lot.

View my complete profile
Links

    CNN
    Backpatters
    TWOP
    The StraightDope

 
The Road Goes on Forever and the Party Never Ends!
[*/quote*]



The other domain she mentions backpatters.com, is gone, too. The Web Archive spidered some things, but only a part. Here is one more receipe:


http://web.archive.org/web/20080219134428/http://www.backpatters.com/blog/?p=212#more-212

[*quote*]
www.backpatters.com Main Page
November 2, 2006
Roast Chicken
Filed under: Food — Yank In Texas @ 6:08 pm

A simple roast chicken is the perfect dinner on a cool fall day. It’s much easier than most people think. Just make sure to take the giblets out and rinse well. This is adapted from Ina Garten’s recipe (the Barefoot Contessa). I haven’t exactly changed much as it’s really just yummy. Add aromatic herbs as you wish. A bit of sage and marjoram would be lovely, maybe some chives. You can even add different citrus like orange or lime to add a different flavor. Just change the herb to match, like more oregano with the lime and use cumin and chili powder to season the chicken or lemon pepper to give it a Greek feel. These just help to give the chicken a subtle flavor throughout, and the citrus helps keep it all moist.

1 whole chicken, 6 - 8 pounds
salt
pepper
2 T melted butter
3 - 4 lemons, halved
1 head garlic, cut in half crosswise
5 - 6 sprigs thyme
3 - 4 sprigs rosemary
1 - 2 onions, quartered
carrots, peeled
bacon slices

Preheat oven to 425 F.
Remove the giblets from the chicken, rinse, and pat dry. Salt and pepper liberally, inside and out.
Brush with melted butter and salt and pepper again. (Really. It’s not too much. It really makes a difference.)
Stuff the cavity with half the lemons and garlic and all of the herbs.
Place the chicken in a roasting pan, tuck the wings under the bird, and tie the legs together with string. (Don’t forget to wash your hands thoroughly after handling the raw chicken.)
Add the onions and carrots to the pan, and sprinkle the garlic and lemons around.
Place the bacon across the chicken and slide into the oven, legs first, for 1 hour.
Remove the bacon and cook for about half an hour more, until the skin is golden and crispy and the internal temperature everywhere is about 160 - 170. The legs take the longest to cook usually so check there. If needed, put some foil over the breast to keep it from drying out.
*The bacon helps keep the bird moist plus adds a bit of extra flavor.

Serve with mashed potatoes and gravy. Keep the potatoes simple with just butter, milk, salt, and pepper. Maybe add a bit of garlic powder. You can make gravy with the drippings of the pan — just add about the same amount of flour as fat, whisk until mixed together and let cook for a minute or two, and then whisk in stock (or broth, but stock is better) until you have the desired consistency. Sounds easy, but it takes practice to get it right. I admit that I use gravy from a packet (just add water) quite a bit as well. It’s just easier.
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So many things in the Net are lost. This makes me sad.
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