So the last couple weeks have been taken up with these two topics. First of all, Tupelo will be our new home come July. I accepted a teaching position at the high school last week (though I'm not sure about grade level...10th or 11th). Charlie and I will be moving home at the end of May, but since we're travelling so much in June (a trip out West including Arches National Park, Antelope Island at the Great Salt Lake, Park City, Utah, Missoula, Montana, Yellowstone, finally ending up in Omaha to visit Charlie's family), we decided not to look for a place to live in Tupelo until July when we get home.
So, we'll be staying with family for about two weeks (and all of our junk will be staying in family's houses for about a month) until we can get settled. We are luckly to have such a supportive family who would put up with us and our junk for the summer. I can't wait to get home and spend some time with fam (especially with my almost 4 year old nephew, Caleb)!
Now, on to Twilight. So, for Easter, Charlie got me the Twilight DVD (which, though the movie wasn't all that great, I still really wanted because I absolutely love the book series). I'd borrowed all of the books from friends, so I didn't actually own the copies of the books, but the movie made me want to reread them, so I went out and bought the complete set, and for the past two weeks or so, I've consumed nothing but Twilight saga (even going back and rereading after I'd finished my own set!) Those books are CAPTIVATING!
So, I've been living and breathing vampire stories! And dreaming about coming home!
Tuesday, April 28, 2009
Wednesday, April 1, 2009
Charlie, Art, and Broccoli-n-Cheese
Charlie's in Columbus today hanging another show (that will be up simultaneously with his thesis show)...no wonder he's been a crazy mess lately! His thesis goes up in 4 days, and he feels pretty prepared (even though he needs to finish his artist statement), but I attribute all of those little gray hairs I'm finding to the culmination of his graduate experience. Thankfully, he will be finished once he defends the thesis (which is next Friday), so all of the pressure will be off in a little over a week. I will be so happy to have my husband back.
Last night, Charlie needed me to take him to the rental place to get the van for the trip. I unfortunately left my broccoli-n-cheese on the eye without turning the heat down (it was on "3" or low heat), but still...the broccoli was already cooked and I was simply melting the velveeta (yes, food snobs: occasionally we break down and buy that delicious orange box of yummy goodness). When I got back, the entire pot was burnt to a crisp, and the cheese was dark and curdly... I was pissed! But, the reason I'm writing this it is to inform everyone about how YUMMY burnt velveeta broc-n-cheese is. I tasted it, just to see if it'd been a complete loss, and it was really good. I thought, "You're crazy and desperate to keep this dish," but then Charlie tried it and loved it too. I think it's the best broc-n-cheese I've ever had! So, if you're interested, next time you make it, just burn the hell out of it and see for yourself!
Last night, Charlie needed me to take him to the rental place to get the van for the trip. I unfortunately left my broccoli-n-cheese on the eye without turning the heat down (it was on "3" or low heat), but still...the broccoli was already cooked and I was simply melting the velveeta (yes, food snobs: occasionally we break down and buy that delicious orange box of yummy goodness). When I got back, the entire pot was burnt to a crisp, and the cheese was dark and curdly... I was pissed! But, the reason I'm writing this it is to inform everyone about how YUMMY burnt velveeta broc-n-cheese is. I tasted it, just to see if it'd been a complete loss, and it was really good. I thought, "You're crazy and desperate to keep this dish," but then Charlie tried it and loved it too. I think it's the best broc-n-cheese I've ever had! So, if you're interested, next time you make it, just burn the hell out of it and see for yourself!
Monday, March 30, 2009
Books and Steamer Bags
So, yesterday was a freakin' cold day here in Ohio (raining too), so I did not get out of my pajamas. Instead, I looked on my bookshelf and saw Larry Brown's The Rabbit Factory (which I think I stole from my sister at some point), and I decided to reread it (since it's been about 5 years since I'd read it). It is one of the fastest reads ever. It's a book that connects the lives of many different characters (all of whom live in the Memphis/Desoto County/Marshall/Lafayette County area...so all of the local references are so fun). It's a dirty, raw novel...mostly about sex, murder, drugs, and general immoral behavior. But, literally, you cannot put the book down when you start it, thus...
I wasn't able to do my normal Sunday cooking (which sets up most of our meals for the week). What's a girl to do?
This is my plug for the ziploc steamer bags, which literally are the greatest 21st century invention, in my opinion. All you do is take what you got, toss it in the bag, put in some seasonings, and follow the instructions on the bag to prepare. Very healthy alternative to my traditionally-country kitchen.
Last night, we had salmon, asparagus, and mushrooms. All we did was take the frozen salmon fillets (yes, frozen..you don't have to thaw your frozen meat out! I know, right?). Put the fillets in the bag, tossed in some fresh asparagus (in season, so it's really cheap) along with some mushrooms. I like to put in a capful of Newman's Own Balsalmic Vinagrette (yum) and some lemon juice, salt and pepper, and close up the bag. Microwave for 5-10 minutes (depending on how "done" you like everything).
Wa-laa... Healthy meal in 10 minutes and almost zero cleanup (though I do have my Maw Maw's genes and tend to wash out and reuse plastic ziploc bags).
I wasn't able to do my normal Sunday cooking (which sets up most of our meals for the week). What's a girl to do?
This is my plug for the ziploc steamer bags, which literally are the greatest 21st century invention, in my opinion. All you do is take what you got, toss it in the bag, put in some seasonings, and follow the instructions on the bag to prepare. Very healthy alternative to my traditionally-country kitchen.
Last night, we had salmon, asparagus, and mushrooms. All we did was take the frozen salmon fillets (yes, frozen..you don't have to thaw your frozen meat out! I know, right?). Put the fillets in the bag, tossed in some fresh asparagus (in season, so it's really cheap) along with some mushrooms. I like to put in a capful of Newman's Own Balsalmic Vinagrette (yum) and some lemon juice, salt and pepper, and close up the bag. Microwave for 5-10 minutes (depending on how "done" you like everything).
Wa-laa... Healthy meal in 10 minutes and almost zero cleanup (though I do have my Maw Maw's genes and tend to wash out and reuse plastic ziploc bags).
Sunday, March 29, 2009
SPRING! And Chicken...
My sister wanted a couple of recipes of mine, so I thought...why not start posting my recipes to this site?? Earlier, I had my own food blog, but if you're a blogger, you understand that having three-four different blogs floating around becomes a bit overwhelming. So, I'll start keeping it all here!
Chicken-n-Rice
2 c. rice
14 oz chicken broth
3/4 c. buttermilk
1/2 c. white wine
sliced mushrooms (about a cup)
2 tsp. salt
whole, cut-up chicken
1 tsp. pepper
Preheat oven to 350. Stir together rice, chicken broth, milk, wine, mushrooms, and 1/2 tsp salt. Put mixture in lightly greased baking dish. Place chicken (sprinkled with remaining salt and pepper) on top. Bake uncovered for 1 1/2 hrs. (This recipe is super simple; if you like more spice, add more! The wine gives it a nice flavor, but again, it may not be seasoned enough for your taste!)
Chicken-n-Dumplings
* First, you have to have cooked chicken for the chicken and dumplings. If you have a delightful Sunday to let your chicken perk in the slow cooker, then use it. I have found that the juciest chicken I can cook comes from the slow cooker. And, it's so EASY!
* Start with your whole chicken. Wash it real good with cold water. Cut up a couple of carrots and celery stalks into your slow cooker. You may also want to cut a lemon in half and stick it in the cavity of the chicken (as this gives it good flavor). Throw your chick-a-dee in there; place pats of butter all over the chicken. Put it on low and let it cook for 4 hours or so (or until it falls apart). This makes the RICHEST broth to be used later for the chicken and dumplins.
* Trick: Let the chicken cool at room temperature in its own broth; this will keep it moist. Once the chicken is cool, pick that sucker clean. You do not need to use all of the chicken for the chick-n-dumplins (only about 2-3 cups of pulled chicken). Keep the rest for a chicken breast dinner, chicken salad, chicken tacos...whatever! You can get at least 3 meals out of a whole chicken.
* Don't forget to save your chicken broth for the chick-n-dumplins.
Chick-n-Dumplins (Nichols-Buckley style)
2-3 cups of chicken broth (either from cooked chicken or canned/boxed)
2-3 cups of pulled, cooked chicken (pulled just means shredded or cut up...however you like it)
In a pot on medium-high heat, heat the chicken broth until it begins to roll (you don't want it bubbly-boiling...just rolling). While the broth is heating, make the dumplins:
Mix together:
2 c. all-purpose flour
1 Tb. baking powder
3/4 tsp salt
3 Tb. melted butter
1 cup warm milk
Stir with a fork; then knead by hand until mixture just comes together. Roll it pretty flat (about 1/2 inch... the dumplins will puff up in the boilling broth, so you want it very thin to begin with). Cut to size...mine are always tiny squares, but you may want bigger dumplins.
Once the broth is rolling, add the dumplins one at a time. You'll see them puff up instantly. Once they're all added, stir it up a little bit. Dump the cooked chicken on top of the rolling dumplins, sprinkle some pepper (and any seasoning you like...dried basil, thyme, whatever!). Turn the heat to simmer, and let it all simmer for 10-20 minutes. You may stir is a little more to make the "gravy" thicken. You may need to add a little more broth (or water) depending on how it's doing. If it's too watery, you may add a little more flour. Just feel it out.
* TIP: If you have cooked chicken already and some chicken broth, this meal literally takes about 10-20 minutes to make. It is so quick. You can also make a big batch up dumplin' dough, put it in the freezer, and unroll it for chick-n-dumplins later in the week. This cuts time in half too...
ENJOY!
Chicken-n-Rice
2 c. rice
14 oz chicken broth
3/4 c. buttermilk
1/2 c. white wine
sliced mushrooms (about a cup)
2 tsp. salt
whole, cut-up chicken
1 tsp. pepper
Preheat oven to 350. Stir together rice, chicken broth, milk, wine, mushrooms, and 1/2 tsp salt. Put mixture in lightly greased baking dish. Place chicken (sprinkled with remaining salt and pepper) on top. Bake uncovered for 1 1/2 hrs. (This recipe is super simple; if you like more spice, add more! The wine gives it a nice flavor, but again, it may not be seasoned enough for your taste!)
Chicken-n-Dumplings
* First, you have to have cooked chicken for the chicken and dumplings. If you have a delightful Sunday to let your chicken perk in the slow cooker, then use it. I have found that the juciest chicken I can cook comes from the slow cooker. And, it's so EASY!
* Start with your whole chicken. Wash it real good with cold water. Cut up a couple of carrots and celery stalks into your slow cooker. You may also want to cut a lemon in half and stick it in the cavity of the chicken (as this gives it good flavor). Throw your chick-a-dee in there; place pats of butter all over the chicken. Put it on low and let it cook for 4 hours or so (or until it falls apart). This makes the RICHEST broth to be used later for the chicken and dumplins.
* Trick: Let the chicken cool at room temperature in its own broth; this will keep it moist. Once the chicken is cool, pick that sucker clean. You do not need to use all of the chicken for the chick-n-dumplins (only about 2-3 cups of pulled chicken). Keep the rest for a chicken breast dinner, chicken salad, chicken tacos...whatever! You can get at least 3 meals out of a whole chicken.
* Don't forget to save your chicken broth for the chick-n-dumplins.
Chick-n-Dumplins (Nichols-Buckley style)
2-3 cups of chicken broth (either from cooked chicken or canned/boxed)
2-3 cups of pulled, cooked chicken (pulled just means shredded or cut up...however you like it)
In a pot on medium-high heat, heat the chicken broth until it begins to roll (you don't want it bubbly-boiling...just rolling). While the broth is heating, make the dumplins:
Mix together:
2 c. all-purpose flour
1 Tb. baking powder
3/4 tsp salt
3 Tb. melted butter
1 cup warm milk
Stir with a fork; then knead by hand until mixture just comes together. Roll it pretty flat (about 1/2 inch... the dumplins will puff up in the boilling broth, so you want it very thin to begin with). Cut to size...mine are always tiny squares, but you may want bigger dumplins.
Once the broth is rolling, add the dumplins one at a time. You'll see them puff up instantly. Once they're all added, stir it up a little bit. Dump the cooked chicken on top of the rolling dumplins, sprinkle some pepper (and any seasoning you like...dried basil, thyme, whatever!). Turn the heat to simmer, and let it all simmer for 10-20 minutes. You may stir is a little more to make the "gravy" thicken. You may need to add a little more broth (or water) depending on how it's doing. If it's too watery, you may add a little more flour. Just feel it out.
* TIP: If you have cooked chicken already and some chicken broth, this meal literally takes about 10-20 minutes to make. It is so quick. You can also make a big batch up dumplin' dough, put it in the freezer, and unroll it for chick-n-dumplins later in the week. This cuts time in half too...
ENJOY!
Sunday, January 25, 2009
Food and Writing
My students are writing food poems this weekend, and they're already posting them to our Ning site. They're awesome. They inspired me to write my own little funny piece about a memory of mine from long ago. When Mama was trying to make homemade plum jam. Here it is:
when mama burned her belly makin jelly
a ripe plum doesn't look delicious at all, more like a pruny peach or moldy moro and, when you're ten and your fingers are sticky and you don't have a basket so you fold your hyper-color t-shirt up to form a bowl, the heat of Mississippi August turning the colors blue to green, you especially think those plums are disgusting
it doesn't help that mama's sweaty and yelling for you to hurry as she skins the soft fruits and boils the water for mason jars and you're hearing the lids go POP POP POP and you peel your dirty bare feet from the sugar water floor, all syrup sounds. And then a misstep: and a YOOOOWWWW and then those same colors, tortured tangerine and blood red
and mama becomes the skinned plum
when mama burned her belly makin jelly
a ripe plum doesn't look delicious at all, more like a pruny peach or moldy moro and, when you're ten and your fingers are sticky and you don't have a basket so you fold your hyper-color t-shirt up to form a bowl, the heat of Mississippi August turning the colors blue to green, you especially think those plums are disgusting
it doesn't help that mama's sweaty and yelling for you to hurry as she skins the soft fruits and boils the water for mason jars and you're hearing the lids go POP POP POP and you peel your dirty bare feet from the sugar water floor, all syrup sounds. And then a misstep: and a YOOOOWWWW and then those same colors, tortured tangerine and blood red
and mama becomes the skinned plum
Subscribe to:
Posts (Atom)
