BOO

This spooky Halloween I thought I'd share some interesting facts from the annals of History.com on the wholesome fruit.....the PUMPKIN!

"Pumpkin carving is a popular part of modern America's Halloween celebration. Come October, pumpkins can be found everywhere in the country from doorsteps to dinner tables. Despite the widespread carving that goes on in this country every autumn, few Americans really know why or when the jack o'lantern tradition began. Or, for that matter, whether the pumpkin is a fruit or a vegetable. Read on to find out!

People have been making jack o'lanterns at Halloween for centuries. The practice originated from an Irish myth about a man nicknamed 'Stingy Jack.' According to the story, Stingy Jack invited the Devil to have a drink with him. True to his name, Stingy Jack didn't want to pay for his drink, so he convinced the Devil to turn himself into a coin that Jack could use to buy their drinks. Once the Devil did so, Jack decided to keep the money and put it into his pocket next to a silver cross, which prevented the Devil from changing back into his original form. Jack eventually freed the Devil, under the condition that he would not bother Jack for one year and that, should Jack die, he would not claim his soul. The next year, Jack again tricked the Devil into climbing into a tree to pick a piece of fruit. While he was up in the tree, Jack carved a sign of the cross into the tree's bark so that the Devil could not come down until the Devil promised Jack not to bother him for ten more years.

Soon after, Jack died. As the legend goes, God would not allow such an unsavory figure into heaven. The Devil, upset by the trick Jack had played on him and keeping his word not to claim his soul, would not allow Jack into hell. He sent Jack off into the dark night with only a burning coal to light his way. Jack put the coal into a carved-out turnip and has been roaming the Earth with ever since. The Irish began to refer to this ghostly figure as "Jack of the Lantern," and then, simply "Jack O'Lantern."

In Ireland and Scotland, people began to make their own versions of Jack's lanterns by carving scary faces into turnips or potatoes and placing them into windows or near doors to frighten away Stingy Jack and other wandering evil spirits. In England, large beets are used. Immigrants from these countries brought the jack o'lantern tradition with them when they came to the United States. They soon found that pumpkins, a fruit native to America, make perfect jack o'lanterns.

Pumpkin Facts Everything You Ever Wanted To Know About Pumpkins But Were Afraid To Ask...

- Pumpkins are fruits. A pumpkin is a type of squash and is a member of the gourd family (Cucurbitacae), which also includes squash, cucumbers, gherkins, and melons.

- The largest pumpkin pie ever baked was in 2005 and weighed 2,020 pounds.

- Pumpkins have been grown in North America for five thousand years. They are indigenous to the western hemisphere.

- In 1584, after French explorer Jacques Cartier explored the St. Lawrence region of North America, he reported finding "gros melons." The name was translated into English as "pompions," which has since evolved into the modern "pumpkin."

- Pumpkins are low in calories, fat, and sodium and high in fiber. They are good sources of Vitamin A, Vitamin B, potassium, protein, and iron.

- The largest pumpkin ever grown was 1,689 pounds. It was grown by Joe Jutras of North Scituate, Rhode Island.

- Pumpkin seeds should be planted between the last week of May and the middle of June. They take between 90 and 120 days to grow and are picked in October when they are bright orange in color. Their seeds can be saved to grow new pumpkins the next year."

Shrimp and Artichoke Casserole

I tried this recipe a few nights ago, and all I can say is.....SUPERB!!! Besides my love of both shrimp and artichokes, what caught my attention, was a little blurb saying that Adlai Stevenson served this dish at a United Nations function attended by John F. Kennedy and Secretary General U. Thant in 1963. If that isn't a challenge to try the recipe than nothing is. I've listed the recipe as I printed it from Recipe Zaar, but made some notes in parenthesis that worked for me.

6-1/2 tablespoons butter, divided
1 lb shrimp, cooked, shelled and deveined
4-1/2 tablespoons flour
1/4 lb mushrooms (sliced thick)
3/4 cup milk
1/4 cup dry sherry
3/4 cup whipping cream
1 tablespoon Worcestershire sauce
Salt and Pepper
1/2 - 1 cup freshly grated Parmesan cheese (I used a handful to cover casserole)
15 ounces artichoke hearts, drained or 9 ounces frozen artichoke hearts (halved)
Paprika

Preheat oven to 375 degrees.

Melt 4-1/2 tbsp butter in a saucepan. Stir in the flour and blend well. Gradually whisk in the milk and cream, until the mixture is thickened and smooth. Season with salt and pepper.

Arrange artichoke hearts in buttered 12"x8"x2" baking dish. Scatter shrimp over the artichoke hearts.

Saute the mushrooms in 2 tbsp butter. for 6 minutes. Spoon the mushrooms over the shrimp in the baking pan.

Add the sherry and Worcestershire Sauce to the cream sauce. Pour the cream sauce over the shrimp. Sprinkle with the Parmesan cheese and paprika.

Bake at 375 degrees for 30 minutes.

Serves 4-6

Young @ Heart AGAIN

Okay folks, but I've got to give you another dose of the Young at Heart chorus. I watched a few more YouTube videos on Tuesday, and that spectacular group of seniors put me in the best mood. If that's all it takes to make one laugh and smile, then please dear lawd give me rhythm!!!

Rigatoni with Sausage and Tomato Cream Sauce

I found this recipe on Cooking.com and prepared it a couple of weeks ago to great raves. The only thing I did different was use Jennie-O Mild Italian Turkey Sausages.

1 tablespoon olive oil
1-1/2 pounds mild or hot Italian sausages, casings removed
1 onion, chopped
3 cloves garlic, minced
1/3 cup dry white wine
1-1/2 cups canned crushed tomatoes in thick puree (from a 15-ounce can)
1/2 teaspoon salt
1/2 teaspoon fresh-ground black pepper
1/4 cup chopped fresh parsley
1 cup light cream
1 pound rigatoni
Grated Parmesan Cheese, for serving

In a large frying pan, heat the oil over moderate heat. Add the sausage and cook, breaking up the meat with a fork, until it is no longer pink, about 5 minutes. With a slotted spoon, remove the sausage from the pan. Discard all but 1 tablespoon fat.

Reduce the heat to moderately low. Add the onion and garlic and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the wine and cook until it almost evaporates, about 5 minutes. Stir in the sausage,tomatoes, and salt. Simmer, covered, for 10 minutes. Add the pepper, parsley, and cream.

In a large pot of boiling, salted water, cook the rigatoni until just done, about 14 minutes. Drain the pasta and toss with the sauce. Serve with grated Parmesan.

Mom's the Birthday Girl Today!!!

Here's my scrap blog tribute to my Mom. May today be as wonderful as birthdays past, and birthdays yet to come.....

Jamaican Festival Bread

PHEW.....I've posted a lot of Jamaican recipes recently, but none would be complete without the addition of Festival. There's a certain sweetness about it, and it makes a perfect marriage with the heat of jerk. Can't even tell you where I got this recipe, but I give you Festival.....

3/4 teaspoon salt
1 cup all-purpose flour
1-1/2 tablespoons sugar
1/8 teaspoon baking soda
1/4 teaspoon baking powder
3/4 cup water
1/2 cup cornmeal
2 teaspoons vegetable oil, plus more for frying

In a bowl, mix the cornmeal, salt, flour, sugar, baking powder & baking soda. Add the water & the 2 teaspoons of oil, and stir carefully with a wooden spoon until thoroughly mixed. Cover with plastic wrap and let this stand at room temperature for 1 hour.

In a medium saucepan, heat 1-inch of oil to 350°.

Using well-oiled hands, roll tablespoon-size pieces of the dough about 3-inches long, then flatten them slightly and drop into the hot oil. If the dough sticks to your hands, just peel it off; don't worry about the shape. Fry 3 or 4 fritters at a time until golden brown, about 2 minutes per side. Using a slotted spoon, transfer the fritters to a rack set over a baking sheet to drain. Adjust the heat if necessary to maintain 350°. Serve as soon as possible.

Young @ Heart

This is probably something else where I may not be one of the first to know about it, but when I do get enlightened I want to share with all. That's what happened with this movie. I'm not sure how in the world I found out about it, but Dan and I decided to dust off our Blockbuster card and rent a couple of movies, one of them being Young @ Heart. This has got to be one of the most heart-enlightening movies I've seen in some time.

Here's the plot summary....."Documents the true story of the final weeks of rehearsal for the Young at Heart Chorus in Northampton, MA, whose average age is 81, and many of whom must overcome health adversities to participate. Their music is unexpected, going against the stereotype of their age group, performing songs, for example, by James Brown, and Sonic Youth. Although they have toured Europe and sang for royalty, this account focuses on preparing new songs, not an easy endeavor, for a concert in their home town, which succeeds in spite of several real heart breaking events." Written by Fox Searchlight.

I laughed, I smiled, I shed a few tears, and I fell in love with these wily seniors.....bottom line.....I hope I'm this cool when I get older! Check out the trailer, then hurry and rent a copy of this fantastic movie!!!

Coconut Drops

Oh my dear lawd do I love these sweet treats!!! Whenever I go to Jamaica I bring back a little bag of them. There's nothing quite like them here in the US, at least that I've ever found. Besides how yummy they are, they bring back a vivid memory of the first time I tried them. There was a women selling them by her home, and she showed us the big black pot that she makes this mixture in over a fire in her backyard. Not something you see everyday, but it just makes these delights that more special to me. Please note that this recipe is cooked indoors in your oven, which makes it super easy. This recipe is, and I promise, the last one from Traveling Jamaica with Knife, Fork and Spoon, but with a couple of changes to suit my taste.

1/4 cup unsalted butter
1 cup brown sugar
2 eggs
1 teaspoon vanilla extract
3/4 cup milk
1/2 cup fresh grated coconut
1/2 cup coarsely chopped coconut
1/4 cup almond slivers or pecans
1/4 cup diced or grated ginger root
1 cup flour
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/8 teaspoon salt

Preheat the oven to 350 degrees. Lightly grease a baking sheet, and set it aside.

In a large bowl, blend the butter with the sugar until the mixture is creamy, then beat in the eggs, vanilla, and milk. Fold in the coconut, nuts, and ginger. Sift together the flour, baking powder, cinnamon, and salt. Add the dry ingredients to the coconut mixture, and blend well.

Drop about 2 tablespoons of the mixture at a time onto the prepared baking sheet. Bake the drops until they are golden brown, 15 to 20 minutes. Let them cool before serving.

Yields 30 drops

Weekend With Dan & Anne

My cousin, Jodi, was in town from Boston for the Quilt Festival, and we got the opportunity to spend a couple of hours with her on Saturday while having lunch at Beaver's. Since it was such a quick visit, I didn't get much opportunity to get caught up with my cousin, but I was pleased that my mom was able to spend some quality time with her. Justin, Sara, and McKenna were able to join, and I got some adoring time in with my favorite little lady. I know I'm biased here, but she's such a doll!!! Unfortunately our youngest couldn't join the festivities since she had to work all day, and my brother had a prior engagement which prevented him from being with us too. I've got some pictures down below of the visit. There aren't any of Sara or I in any of them. My excuse is I'm usually behind the camera. I'm hoping (hint hint Jodi) that my cousin will send me some of the photos that she took. I do believe that there's one of me giving McKenna tons of kisses!

Then on Sunday, we had a football-themed pub crawl. It was much more low key than others we've been on, but as my husband explained, everyone was more intent on watching the games on TV than partying. So the highlight of the day was a couple of shots of Val in a Miller Lite bottle stand-up. You can check those out at the way bottom of this post.....

Jodi and Mom.....
Justin.....
Jodi and Mom.....
McKenna and her great-grandmother, Nana.....

McKenna and Pops.....
Val on the pub crawl.....

Jamaican Coat of Arms (Rice and Peas)

I can't tell you how many times I've had rice and peas for lunch while sitting on the beach in Ocho Rios. There's practically a vendor around every corner selling this simple, but delicious meal.

1 quart hot water
1 coconut, grated
1 cup gungo peas or kidney beans
1 garlic clove, chopped
2 scallions, finely chopped
3 thyme springs
Salt to taste
1/4 teaspoon ground black pepper
3 cups rice

Combine 2 cups hot water with the grated coconut. Squeeze out the coconut milk through a large strainer, add 2 cups more water to the coconut, and squeeze out the milk again.

Put the peas or kidney beans into a saucepan with the coconut milk, and add the garlic. Cook until the peas are tender but not mushy. Add the scallion, thyme, salt, black pepper, and rice, adding water, if necessary, so there is enough liquid to cook the rice properly. Cook the mixture, covered, over medium heat, stirring once or twice, until the rice is done.

Serves 6

NOTE:

2 to 3 ounces of salt pork can be added after the peas are cooked. Never add salt to peas until after they have cooked completely, or it will make the skins tough.

BOO MANTLE SWAG

Here's a cute little Halloween decoration that I made recently to hang from the fireplace mantle. It went together quite quickly, and was made from supplies that I had on hand. I got the inspiration for a similar craft from Paper Crafts magazine.

Here's the list of usual suspects:

12x12 scrapbook cardstock:
Lime Green - 2 sheets
Orange - 1 sheet
White - 1 sheet
Black - 1 sheet
Double-sided tape
Googly Eyes
Orange polka-dotted ribbon (enough to hang from your mantle)
Scissors
Paper cutter (if you've got one)
Ruler (if you don't have a paper cutter)

The first thing I did was cut four 6x12 shapes out of the lime green paper. Fold each of those in half to make 6x6 squares. Then I cut four 5-1/2 x 5-1/2 squares out of the black paper. Tape the black squares centered over the green squares. Free-hand two ghosts out of the white paper and cut out. Next free-hand (or get a sample off of your computer) the letters 'B' and 'O' (you'll need two O's) plus an 'exclamation point' out of the orange paper, and cut out. Tape down each of your ghosts on top of the black paper. Then tape down your 'B' on top of the black paper, each of the 'O's on top of the ghosts, and the 'exclamation point' over the other black paper.

The next step is to open your green paper and put some tape down along the fold, then lay your ribbon down on top of that. Align them to your liking (make sure your cards are in the correct order before doing this step). Once you're pleased with the placement of the ribbon, add lots of tape to the inside of the green paper and fold closed. Press firmly to seal.....

See the following picture to get an idea of how much tape I added to the inside of the green paper.

The next step is to add the googly eyes to each of your ghosts securing with the tape.....

You're done!!!

Jamaican Stewed Chicken

Jamaicans use yard chickens for this recipe. To get a similar flavor use a free-range or stewing chicken. Recipe from Traveling Jamaica with Knife, Fork and Spoon.

1 5- to 6-pound stewing chicken
1 to 2 large onions, chopped
1 ounce ginger root, sliced fine
1 teaspoon ground black pepper
1 teaspoon salt
1/4 cup vegetable oil
3 tomatoes, diced
2 garlic cloves, minced
1 whole green Scotch bonnet pepper (wear gloves or you will regret it)
1 teaspoon paprika
3 to 4 thyme sprigs
1 tablespoon Pickapeppa Sauce
2 tablespoons hot water

Rinse the chicken and pat it dry. Season with one onion, black pepper, salt, and the ginger. Refrigerate the chicken overnight.

The next day, cut the chicken into six of eight pieces.

In a large, heavy pan, heat the oil. Brown the chicken on all sides. Lower the heat, and add the remaining chopped onions, and the tomatoes, garlic, Scotch bonnet pepper, paprika, thyme, Pickapeppa, and hot water. Cover the pan, and simmer the chicken 20 to 30 minutes, adding a small amount of water as necessary. The chicken will be fork-tender when done.

Serves 6

Nighty Night Read.....

I'm currently reading Mary Daheim's "Holy Terrors," a bed-and-breakfast mystery. I read her previous book "Fowl Prey," and wasn't terribly impressed with it, but since I already had "Holy Terrors" purchased and sitting on the bookshelf, I decided to give Daheim another chance. I have an unwritten rule, if I own a book, I MUST read it, and if I've started a book, even if I don't care for it, I MUST finish it, regardless of how long it takes. So far, with roughly 77 some odd pages behind me, I like her writing style. This time it seems more relaxed, and not so prim and proper. We'll see if that continues. Here's a little blurb from Fantastic Fiction: "Catering the annual pre-Easter brunch and egg hunt is a hare-raising hassle for Judith McManigle, hard-working hostess of the Hillside Manor. And this year's egg scramble gets particularly messy when the reclusive wife of a local scion is fatally perforated my a fiend dressed in a bunny suit. Never one to pass up a good murder, Judith solicits the help of her sometime-beau policeman Joe and her irrepressible Cousin Renie to get energized and get hopping down the floppy-eared assassin's trail. But soon the list of suspects is multiplying faster than a hutch-full of rabbits. And Judith might very well end up a basket case-or worse-before this whole thing is through...now the the party-planning sleuth's unsolicited snooping has put a killer hot on her cottontail!"

Jamaican Curried Chicken

From Traveling Jamaica with Knife, Fork and Spoon comes a delicious chicken curry recipe.....

2 3-pound chickens, cut into 8 pieces each
Juice of 1 lime
1/4 cup coconut oil
3 garlic cloves, minced
3 scallions, chopped
1/2 teaspoon freshly ground black pepper
1 tablespoon Jamaican Curry Powder (see recipe below)
1 teaspoon ground pimento (allspice)
3 thyme sprigs
1 ounce ginger root, peeled and finely diced
1 cup coconut milk
1 cho-cho squash, peeled and 1-inch diced (also know as Chayote, Christophene or Merliton)
2 carrots, sliced 1/8-inch thick
1 potato, peeled and 1-inch diced

Either (1) soak the chicken with the lime juice, sprinkle with curry powder, and marinate the chicken overnight, or (2) sear the chicken in a hot pan, then remove it. Pour the lime juice over it, and set it aside.

In a "dutchy" (dutch oven), heat the coconut oil. Add the garlic, scallions, black pepper, curry powder, pimento, thyme, and ginger, and cook till the scallions are bright green. Add the chicken (whether marinated or seared) and simmer it, covered, over low heat for about 10 minutes. Add the coconut milk, cho-cho, carrots, and potatoes. Cook the mixture for 30 to 40 minutes, covered.

Serve the curry over rice and peas.

Serves 6

Curry Powder

(If you can't find one or two of the ingredients, your curry powder will still be usable, provided turmeric is NOT one of the missing ingredients)

5 parts ground turmeric
4 parts coriander seeds
3 parts cayenne
3 parts fenugreek seeds
2 parts cumin seeds
2 parts whole black pepper
2 parts star anise or aniseed
2 parts yellow mustard seeds
1 part whole cloves
1 part ground ginger
1 part grated nutmeg
1 part whole allspice

Combine all the ingredients. Store the curry powder in a tightly sealed jar away from light and heat.

Yields as much as you desire.

Curry Lobster

Yum.....my favorite seafood from the deep blue sea, but now in a curry dish. Recipe is from that wonderful cookbook, Traveling Jamaica with Knife, Fork and Spoon.

1/4 cup vegetable oil
1 very ripe plantain, diced
1 large tomato, chopped
1 onion, chopped
2 scallions, finely chopped
1 garlic clove, minced
2 to 3 tablespoons Jamaican Curry Powder (see recipe below)
1 cup water
2 pounds raw lobster meat, cut into 1-inch pieces
Salt and pepper to taste
2 tablespoons unsalted butter

Heat the oil in a large, heavy skillet, and add the plantain, tomato, onion, scallions, garlic, and curry powder. Saute for 5 minutes. Slowly pour in the water, and stir. When the liquid starts to simmer, add the lobster meat. Cover the skillet, reduce the heat, and simmer gently for 12 to 15 minutes.

Add salt and pepper to taste. Stir in the butter, remove the skillet from the heat, and serve.

Serves 4

Curry Powder

(If you can't find one or two of the ingredients, your curry powder will still be usable, provided turmeric is NOT one of the missing ingredients)

5 parts ground turmeric
4 parts coriander seeds
3 parts cayenne
3 parts fenugreek seeds
2 parts cumin seeds
2 parts whole black pepper
2 parts star anise or aniseed
2 parts yellow mustard seeds
1 part whole cloves
1 part ground ginger
1 part grated nutmeg
1 part whole allspice

Combine all the ingredients. Store the curry powder in a tightly sealed jar away from light and heat.

Yields as much as you desire.

FINALLY.....

Yes, finally.....finally I've got a name to what ails me. It's been so many years, and so many tests later, that I started wondering if it was all in my head, but I reminded myself that if this was all in my head then why did it HURT SO MUCH. I decided long ago that I didn't want to live with this pain, but wanted to give it a name and treat it. Well, yesterday it was given a name, and now we're starting to treat it. My aches are in my neck, lower back, hands, elbows, and feet. There have been times when I can't write well, and to say my typing is atrocious is an understatement. Every night my fingers go numb when I sleep, and add to that, I've got DeQuervain's Syndrome in my right wrist which entails me to wear a wrist/thumb brace every night (trying to avoid the surgery). The same symptoms are now showing up in my left wrist, but stretching that wrist is putting off the inevitable for now. I've had muscle weakness here and there, and the list goes on and on. What brought me to the podiatrist yesterday was the increasing problems with my feet, as in barely being able to walk at times, and shooting pains. The doctor could visibly see that my Achilles tendons are close to bursting, which was causing the tendon to stretch and was causing the resulting pain in my feet. After listening to my litany of symptoms, he tied it all together and I'm in the beginning stages of osteo-arthritis throughout all my joints, and have a mild form of fibromyalgia. Now let me also note that I've been tested for arthritis (which doesn't show up in the beginning stages), Lupus, MS, degenerative muscle and nerve diseases, fibromyalgia (which is a joke since there is no test for that), I've had MRIs, cat scans, etc, etc, etc. I've seen most every kind of specialist out there, and have even done physical therapy with NO relief (plus being cost-prohibitive thanks to our insurance NOT covering it). Let me say one thing about fibromyalgia, and this is wholly my opinion.....I believe doctors put that label on a person when they just can't figure out where else to put you. Easy diagnosis, but it's just an all-encompassing diagnosis. Again, that's ONLY my opinion. So where I stand today.....I've been given a medication which will help with all my aches and pains, aside from my feet. I'll be getting a course of four ultrasound treatments, doing stretching exercises, and hot/cold water therapy treatments to ease the pain. My podiatrist didn't just look at what I was there for, and took the time to see the WHOLE picture. Question is, why didn't any of the other so-called 'specialists' do the same? My arthritis probably won't show up on any tests for another ten years, but at least now I can safely say I did something about it before it was too late. If there's anything to learn from this.....be persistent and don't give up. Pain isn't in your head.....it is REAL.

Curry Shimp

Looking back at my previous food posts, it appears that I'm on a serious Jamaican food kick, so I might as well keep at it till I get it out of my system. Today I share with you a Curry Shrimp from Traveling Jamaica with Knife, Fork, and Spoon.....

1/4 cup unsalted butter
3 onions, finely diced
1 cho-cho squash, peeled and diced (also known as Chayote, Christophene, or Merliton)
2 garlic cloves, minced
2 tablespoons Jamaican Curry Powder (see recipe below)
3 tablespoons flour
1 cup Red Stripe beer or shrimp stock
Juice of 1/2 lime
1 bay leaf
1 teaspoon whole black peppercorns
1/2 tablespoon peeled and minced ginger root
3 scallions, finely chopped
Salt and pepper to taste
2 pounds raw shrimp, peeled and deveined.

In a large, heavy skillet, melt the butter. Add the onions, cho-cho, garlic, and curry powder. Saute the mixture for about 5 minutes, then sprinkle the flour over. Add the beer, lime juice, bay leaf, peppercorns, ginger, and scallions. Bring the mixture to a rolling boil. Add salt and pepper. Reduce the heat, and simmer the mixture, stirring occasionally, for about 20 minutes, until it is reduced by half.

Add the shrimp, cover the pan, and cook until the shrimp turn pink, about 5 minutes.

Serve the shrimp over a bed of rice and peas with a cold Red Stripe.

Serves 4 to 6

Curry Powder

(If you can't find one or two of the ingredients, your curry powder will still be usable, provided turmeric is NOT one of the missing ingredients)

5 parts ground turmeric
4 parts coriander seeds
3 parts cayenne
3 parts fenugreek seeds
2 parts cumin seeds
2 parts whole black pepper
2 parts star anise or aniseed
2 parts yellow mustard seeds
1 part whole cloves
1 part ground ginger
1 part grated nutmeg
1 part whole allspice

Combine all the ingredients. Store the curry powder in a tightly sealed jar away from light and heat.

Yields as much as you desire.

Beaver's

Dan and I tried a new restaurant here in town yesterday for our weekly date lunch. It's a wonderful little restaurant called Beaver's located in the Heights area of Houston at 2310 Decatur Street. I started off my meal with a Squealin' Mary (bacon-infused vodka, bacon garnish, with a bacon-salt rim). This is now one of my top five Bloody Mary's that I've ever mmm'd over. I opted for the Shrimp & Shroom Omelet, a three egg omelet with wild shrooms, goat cheese, spinach, with a black truffle cream sauce over that, then topped with six lightly fried Gulf shrimp, and all of that served on top of a couple of slices of Texas toast. This was definitely the most expensive omelet I've ever eaten at $21.00, but it was certainly one of the most delicious and artfully presented ones I've ever had. Dan fell in love with his burger (yes, there are lots of reasonably priced items on the menu), and adored his home-made light and crispy potato chips. To top it all off, we HAD to try the Beaver Balls (highly recommended by Trey, the host, AND my son Justin's best friend). I'm going to put 10 pounds on each of you with just the description of this incredible dessert.....picture this.....devil's food donut holes deep-fried, with melted white AND dark chocolate sauce over the top, and served with a scoop of Trentino vanilla ice cream. That was to DIE FOR!!! If you're ever in Houston you HAVE to go to Beaver's!!!

Jerked Lobster

Thursday and Friday of last week I gave you jerk from the land, now here's a jerk recipe from the sea.....and one of my favorites.....Jerked Lobster! From the files of 'Traveling Jamaica with Knife, Fork & Spoon'.

1 spiny lobster
1 tablespoon Wet Jerk Rub (see recipe)
3 tablespoons softened unsalted butter

Split the shell of a spiny lobster down the middle of the underside. Stuff as much wet jerk rub as you can into the shell around the meat. Marinate the lobster for 1 hour in the refrigerator.

Just before broiling the lobster, stuff the softened butter into the shell. Broil the lobster until it is done, about 10 minutes.

Serves 1

NOTE:
Spiny lobsters are cousins of the North American lobsters and crawfish. What makes them different is spiny lobsters do not have claws.

Jerked Chicken

Since I gave you Jerked Pork yesterday, today I'm giving you Jerked Chicken.....and you guessed it, the recipe comes from 'Traveling Jamaica with Knife, Fork & Spoon'.

1 1-1/2 pound chicken
1 cup Wet Jerk Rub (find recipe here)

Cut the chicken in two. Pat the wet jerk rub onto both sides of the chicken halves. Marinate the chicken in the refrigerator for at least 4 hours. To set the jerk, sear the chicken halves on the hottest area of the grill until they are well browned. Move the chicken to a cooler area of the grill, and cook the meat 30 to 45 minutes, or until the juices run clear when the meat is punctured. The jerk rub should turn black and crusty.

Serves 2

Hand Soap

You know me, I love things of a different nature, but these little soaps are right up there with oddly bizarre. Odd enough that I may just have to have a pretty little soap dish with a handful (yuck yuck) of these displayed. If you're dying to have a fistful (ha ha ha) of these delightful soaps, check out the Etsy store here. I hope you all noticed that all skin colors are represented.

Jerked Pork

I love jerk anything.....jerk pork, jerk chicken, jerk lobster.....you get the drift. This is another wonderful recipe from 'Traveling Jamaica with Knife, Fork & Spoon'.

1 6-pound pork butt or loin roast
2 to 3 cups Wet Jerk Rub (see recipe here)

Prepare the pork roast by placing it fat-side down on a cutting board and slicing it at 1-1/2-inch intervals to within one inch of the cutting board. Rub the jerk deeply into the roast. Marinate the pork in the refrigerator overnight.

Smoke the pork for 2 to 4 hours (depending on the heat of the fire) until the meat is crispy and well done.

Serves 10 to 12

Beautiful McKenna

I've been getting lots of requests for current pics of McKenna, and since she's blowing and growing at an amazing rate, it seemed like it was time for a photo op of my favorite subject! By the way, she's almost 5 months old, and is now 17.3 pounds and 27" long! All of these pictures she's with her Pops, and I'm the one behind the camera.

Bacon Cheeseburger Roll-Up

Bottom line, this was a delicious meal. Problems I had with it, was not seeming to be able to get the dough to pinch together, so I ended up with some gaping holes (that's not my version in the photo above), but it didn't affect the dish at all. Secondly, next time I'll add about a 1/2 teaspoon of salt, or some creole seasoning just to give it an extra kick. Both Dan and I found the dish to be a little bland. All in all, this is definitely a repeat in our home! Got this recipe at Kraft Foods.

1 lb. lean ground beef 4 slices
OSCAR MAYER Bacon, chopped
1 small onion, chopped 1/2 lb.
(8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
1 pkg. (13.8 oz.) refrigerated pizza crust

HEAT oven to 400°F. Brown ground beef with bacon and onions in large skillet on medium-high heat; drain. Return meat mixture to skillet. Add VELVEETA; cook until melted, stirring frequently. Cool 10 min.

UNROLL pizza dough onto baking sheet sprayed with cooking spray. Press into 15x8-inch rectangle; top with meat mixture. Roll up, starting at one of the long sides. Rearrange if necessary so roll is seam-side down.

BAKE 20 to 25 min. or until golden brown.

Makes 6 servings

Halloween Pumpkin

Implements of destruction:

Wood pumpkin cutout (found at Michaels for .99 each)
Halloween-themed scrapbooking paper (for pumpkin and stem)
Raffia (green)
Googly-eyed spiders
Halloween embellishments
Black paint
Black marker
Disposable foam paintbrush (2)
Sandpaper
Craft knife
Mod Podge (I prefer the gloss)
Hot glue gun
Glue gun stick
Table protection (kitchen-sized plastic trashbag)


I started off lightly sanding the plain wood pumpkin cutout with some sandpaper. Just to knock off any rough edges and to smooth out both sides. Wipe off any excess sandpaper.

Next I completely painted the back side of the pumpkin, and around the eyes, nose, and mouth on the front side, and all exposed edges with the black paint.




I used the Mod Podge as a glue to adhere the scrapbooking paper to the front of the cutout for the pumpkin (don't worry about cutting out the openings just yet). I then applied a thin layer of Mod Podge to the back side, and let that dry overnight by placing the cutout (paper side down) on top of Painters Pyramids.




When everything was completely dry, I cut out the eyes, nose, mouth, and around the outside of the cutout from the back side with a very sharp craft knife (see below). If you notice the white streaks in the photo below, that's just the Mod Podge, and after a few days it will dry clear. I was somewhat heavy-handed with the Mod Podge, so you may want to put thinner layers of it down. (Good tip here: store used paintbrush in a baggie to keep it pliable for future applications).

Once I had all the openings cleaned out, I cut a free-form stem out of the scrapbooking paper and glued that to the stem on the cutout.

Being the perfectionist, I drew over all the edges with a black marker to clean things up. Make sure you open up the whole on the stem for hanging with your craft knife (it's easier to do that step now).

At this point, I applied a layer of Mod Podge to the front and sides of the cutout to seal and protect the scrapbooking paper, and let that dry overnight (elevate the cutout on the Painters Pyramids).

When all my cutouts were dry, the fun began. I tied some raffia into bows around each of the stems, and put a dab of hot glue behind each bow to hold it in place. I then hot glued some googly-eyed spiders here and there, and hot glued an embellishment onto each raffia bow. VOILA!!!

Here's the set I made on the stairway wall.....

Scrapblog on ABC News Now

As I'm sure most of you know, I love scrapblogging! Where I do this is at a fun little site called Scrapblog. Long story short.....I received an email from the folks there letting us all know that ABC News Now show Ahead of the Curve did a segment with Scrapblog CEO and founder Carlos Garcia recently. So for those of you who aren't sure what scrapblogging is all about, you may be interested in watching the show here. You never know.....you may get hooked!

Creamy Fettuccine with Shrimp and Bacon

I found that this was a tasty and lighter version of a fettuccine alfredo-like dish. Additionally, it makes for some good leftovers. I got this recipe from MyRecipes.

1 pound uncooked fettuccine
2 bacon slices (uncooked)
1 pound large shrimp, peeled and deveined
1 garlic clove, minced
1 1/2 cups frozen green peas, thawed
1 cup shredded carrot
2 cups 2% reduced-fat milk
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup (4 ounces) grated Parmesan cheese
1/2 cup chopped fresh flat-leaf parsley, divided

Cook pasta according to package directions, omitting salt and fat. Drain well; keep warm.

Cook bacon in a large nonstick skillet over medium-high heat 6 minutes or until crisp. Remove bacon from the pan, reserving 1 tablespoon drippings in pan. Crumble bacon; set aside.

Add shrimp and garlic to pan; sauté over medium-high heat 2 minutes. Add peas and carrot; cook 2 minutes or just until shrimp are done. Transfer shrimp mixture to a large bowl; keep warm.

Combine milk, flour, salt, and pepper, stirring with a whisk. Add milk mixture to pan; cook over medium heat 3 minutes or until thickened and bubbly, stirring constantly with a whisk. Remove pan from heat; add cheese, stirring until blended. Add milk mixture to shrimp mixture; stir until combined. Add pasta and 1/4 cup parsley, tossing gently to coat. Transfer pasta mixture to a platter, or divide evenly among each of 8 plates; sprinkle evenly with remaining 1/4 cup parsley and crumbled bacon. Serve immediately.

Yield: 8 servings

Current Night-Time Reading

Just started reading "The Main Corpse" by Diane Mott Davidson. This book is one in a series about the adventures of caterer Goldy Schulz. Here's a little teaser about the book...

"When caterer Goldy Schulz takes a job with a multimillion-dollar financial firm, she finds herself in a high-stakes world where someone is out to make a killing....

Goldy, owner of Goldilocks' Catering, barely weathered a disastrous spring in which relentless rains and driving snow put a real damper on her business. But now, thanks to her best friend, Marla, the Colorado caterer is suddenly cooking up a storm...lovingly preparing Crab Quesadillas, Tomato-Brie Pie, and Gold Foil-Wrapped Fudge Bars for her wealthy new client, Prospect Financial Partners.

The Prospect Partners' financial whiz, Tony Royce, with whom Marla is having a tempestuous affair, and Albert Lipscomb, who is personally managing Marla's money, have hired Goldy to prepare a sumptuous party to kick off their latest venture: the reopening of the Eurydice Gold Mine. Anxious to take advantage of a golden opportunity, Goldy arrives at the mine site early, loaded down with goodies. Yet just when she thinks she can relax, all hell breaks loose--and the main culprit is Marla.

Her best friend is sure the mine venture is a scam. And when, several days later, Albert ends up missing, it looks as if Marla was right. Why, then, is the police captain treating Goldy's best friend as if she had committed a crime? And how can Goldy keep her fourteen-year-old son Arch and his unreliable bloodhound from making matters worse?

As Goldy works furiously to restore her business by whipping up hot, fragrant Sour Cream Cherry Coffeecake and featherlight Cinnamon Scones, she finds
herself drawn into a most unusual situation of missing partners, stolen millions, and multiple homicides. And only when Goldy can discover which of the victims is the main corpse will she be able to unravel the mystery that threatens to cancel out her friend's dearest asset--her life."

Billionaire's Bacon

This is one way to get your fix of bacon and then some! Another great recipe from the Bacon Salt blog.

Preheat oven to 350 degress
Arrange 2 lbs of thick cut bacon on a sheet pan
Sprinkle with brown sugar and Peppered Bacon Salt
Roast until done
Eat….

Cautious Sigh of Relief

We're okay for now, but I still believe our future is on a week to week basis at this point in time. What we've gone through in the past 2 weeks has been beyond stressful and downright sobering. Sorry folks but still not going to share, as the likeliness of it happening is still a strong possibility (and I don't want to jinx anything right now). If there was anything that I've learned over the past days, and I'm sure the same goes for Dan, is us needing to implement some huge lifestyle changes. We've done so on a lesser basis over the past few months, but we can't take any chances. As my friend Julie has been known to say on MANY occasions, "we're too old for this shit." I guess I've got some serious prayers of thanks to say tonight, and more prayers to keep the big guy on our side in the coming weeks. So with that.....good night all!

Patience

Noun
1. the capacity for calmly enduring difficult situations
2. the ability to wait calmly for something to happen without complaining or giving up

Patience is not one of my strong suits, never has been, never will be. I've tried to learn to be patient, but have never been successful in attaining that attribute. Today is one of those days where a good dose of patience will come in handy. Today is THAT day. Today is the day that may possibly change our lives forever. Today is probably going to suck. Instead of trying to be patient, I'm going to try and keep myself busy so as not to think about what might happen. So I've got a lunch date with Val, have plenty to do around the house, and I've got several craft projects going on that need me. I've also got a terrible habit of thinking too much, so it's doubtful that anything I do today will not have me thinking about IT. I just wish that phone call will happen sooner rather than later letting me know what lies ahead. Waiting makes me anxious, and I'm way too anxious for my own good. Thankfully the sun is shining and the skies are blue and cloud free, may be that's a good sign of the days to come!

Julia Child's Soupe A L'Oignon

I've only made this soup once, and it was a very long time ago. I've dreamt of this soup many, many times throughout the years, and compared every onion soup to this one. I knew where to find the recipe, even though I kept telling myself I couldn't remember where I found it. The only reason I was reluctant to make it again, was the time involved. The recipe itself says it takes "2-1/2 hours at LEAST from start to finish." I can wait no longer.....this week I'm making a promise to myself to serve up a steaming pot of Julia Child's Soupe a l'Oignon!!! Here goes.....

The onions for an onion soup need a long, slow cooking in butter and oil, then a long, slow simmering in stock for them to develop the deep, rich flavor which characterizes a perfect brew. You should therefore count on 2-1/2 hours at least from start to finish. Though the preliminary cooking in butter requires some watching, the actual simmering can proceed almost unattended.

1-1/2 pounds or about 5 cups of thinly sliced yellow onions
3 tablespoons butter
1 tablespoon oil
A heavy-bottomed, 4-quart covered saucepan

Cook the onions slowly with the butter and oil in the covered saucepan for 15 minutes.

1 teaspoon salt
1/4 teaspoon sugar (helps the onions to brown)

Uncover, raise heat to moderate, and stir in the salt and sugar. Cook for 30 to 40 minutes stirring frequently, until the onions have turned an even, deep, golden brown.

3 tablespoons flour

Sprinkle in the flour and stir for 3 minutes.

2 quarts boiling brown stock, canned beef bouillon, or 1 quart of boiling water and 1 quart of stock or bouillon
1/2 cup dry white wine or dry white vermouth
Salt and pepper to taste

Off heat, blend in the boiling liquid. Add the wine, and season to taste. Simmer partially covered for 30 to 40 minutes or more, skimming occasionally. Correct seasoning.

3 tablespoons cognac
Rounds of hard-toasted French Bread (see recipe following)
1 to 2 cups grated Swiss or Parmesan cheese

Just before serving, stir in the cognac. Pour into a soup tureen or soup cups over the rounds of bread, and pass the cheese separately.

GARNISHINGS FOR ONION SOUP:

12 to 16 slices of French bread cut 3/4 to 1 inch thick

Place the bread in one layer in a roasting pan and bake in a preheated 325 degree oven for about half and hour, until it is thoroughly dried out and lightly browned.

Olive oil or beef drippings
A cut clove of garlic

Halfway through the baking, each side may be basted with a teaspoon of olive oil or beef drippings; and after baking, each piece may be rubbed with cut garlic.

Croutes au Fromage - Cheese Croutes

Grated Swiss or Parmesan cheese
Olive oil or beef drippings

Spread one side of each croute with grated cheese and sprinkle with drops of olive oil or beef drippings. Brown under a hot broiler before serving.

VARIATIONS:

Soupe a l'Oignon Gratinee
(Onion Soup Gratineed with Cheese)

The preceding onion soup
A fireproof tureen or casserole or individual onion soup pots
2 ounces Swiss cheese cut into very thin slivers
1 tablespoon raw onion
12 to 16 rounds of hard-toasted French bread
1-1/2 cups grated Swiss, or Swiss and Parmesan cheese
1 tablespoon olive oil or melted butter

Preheat over to 325 degrees.

Bring the soup to the boil and pour into the tureen or soup pots. Stir in the slivered cheese and grated onion. Float the rounds of toast on top of the soup, and spread the grated cheese over it. Sprinkle with the oil or butter. Bake for 20 minutes in the oven, then set for a minute or two under a preheated boiler to brown the top lightly. Serve immediately.

Soupe Gratinee des Trois Gourmandes
(Onion Soup Gratineed de Luxe)

A final fillip to the preceding onion soup may be accomplished in the kitchen just before serving or by the server at the table.

A 2-quart bowl
1 teaspoon cornstarch
1 egg yolk
1 teaspoon Worcestershire sauce
3 tablespoons cognac

Beat the cornstarch into the egg yolk, then the Worcestershire and the cognac.

The preceding onion soup
A soup ladle
A serving fork

Just before serving the soup, lift up an edge of the crust with a fork and remove a ladleful of soup. In a thin stream of droplets, beat the soup into the egg yolk mixture with a fork. Gradually beat in two more ladlefuls, which may be added more rapidly.

Again lifting up the crust, pour the mixture back into the soup. Then reach in under the crust with the ladle and stir gently to blend the mixture into the rest of the soup. Serve.

Sleepy Time Reading

This magazine comes out only four times a year, and I've anxiously looked forward to each issue. I scored major with the current issue, as it was the ONLY one left on the shelf at Barnes & Noble. Yes, this magazine is that hard to come by. I know of only one other location in Houston that sells them. This wonderful magazine is called Artful Blogging. It contains many articles on individual bloggers who are into arts and crafts, with each article letting the blogger give their story on how their art and blogging tie in, then followed up with a partial post. To top it off, the beautiful photography is eye candy for the soul! I've been so inspired by some of the stories I read, that I've taken some of what they've said and applied it to my own blog. That's what I love.....we can all learn from others!!!

Libby's Famous Pumpkin Pie

I so love pumpkin pie, but I so only love it in the cooler months. Can't explain it, but it just reminds me of a crisp Fall day, and that's when I start to desire a slice or two (or more). I've tried many wonderful pumpkin pie recipes over the years, but the Libby's recipe has always been tried and true for a simple pie.

3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Whipped cream (optional)

MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

POUR into pie shell.

BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

Preparation - 15 min
Cooking - 55 min
Cooling Time - 2 hrs cooling

Yields: 8 servings

Antique Rose Emporium

The Antique Rose Emporium in Independence, Texas is one of my absolute favorite places to go to both in the spring and the fall to get an overload for the senses. It has a great collection of antique roses, and they also carry plants that love our Texas soil and heat. Plus, I find many of their gardens playfully whimsical! I decided to honor ARE by scrapblogging them, and here's the results. If you hit the big play arrow on the left you get the benefit of music. Please enjoy!

Honey and Spice-Glazed Pork Chops

This pork recipe is so simple to make, and I was amazed how tender the chops were. Found this delicious recipe at My Recipes.

Ingredients:

1/4 cup honey
2 tablespoons Dijon mustard
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
Cooking spray
4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preparation:

Combine first 5 ingredients in a bowl.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Sprinkle pork with salt and pepper; cook 2 minutes on each side or until browned. Reduce heat to medium-low; add honey mixture. Cook 10 minutes or until done, turning pork once.

Yield: 4 servings (serving size: 1 pork chop and 1 tablespoon glaze)

Mini Post

At 4-1/2 months old, I'm proud to announce that my fantastic granddaughter McKenna has sprouted her first tooth!!!

Have a peaceful day!

BOO

It's been awhile since I put a scrapblog together, with Hurricane Ike making an unexpected visit. Been wanting to do something for Halloween, and I so much veered away from what I originally intended, but am quite pleased with the one I put together. More than anything, I enjoy singing the song! Biggun it if you can. BIGGUN...if it's not a word, than it should be!!!

Apple Dumplings

I swear to the good lawd above, these are absolutely the most sinful delights that will sit on a plate before you!!! I kid you not, the ingredients are funky at best, but it works, and works well. Do the recipe EXACTLY, no cutting corners, and you will be rewarded with the most delectable dessert ever. I made the full recipe, and Dan and I each had two that night, then he had two the next morning for breakfast, and I froze the rest in groups of four. I got this recipe from The Pioneer Woman, you really need to check out her website, besides delicious recipes, she has great stories to share!

2 Granny Smith apples
2 cans crescent rolls
2 sticks butter
1-1/2 cups sugar
1 teaspoons vanilla
Cinnamon
1 small can Mountain Dew (8 fl oz)

Peel and core apples. Cut apples into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9 x 13 buttered pan. Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.

Yields: 16 servings (that's if you eat just one - yea right!)

Our World

I wrote a different blog entry a few days ago, and thankfully I decided to sit on it and reaffirm in my mind and my heart that it was something I wanted to put out there for the whole world to see. There was nothing terrible about it. It was completely honest, but what bothered me about it was the negativity I was relaying to you. I can only speak for myself, but one thing I take pride in is being able to still smile, laugh, and love even after being dealt some unfair hands in life. Why should I change now and moan, groan, bitch and complain here. That's not what you want to hear. So moments ago I pulled up that blog entry, ticked the box, and hit delete. Instantly my pity party was gone.....forever! POOF! So let me turn that bit of history into a positive. If I may.....

It looks like our little corner of paradise is going to be getting a big jolt here in the next few days. For the very few people that are aware of what's in store for us, I thank you from the bottom of my heart for the help that you've offered. Without friends and family like you we would be looking at this whole situation as totally hopeless. For those of you who aren't aware of what's happening, I don't want to jinx it if it doesn't come down as we are expecting. On an up note, with everything that's been dealt to us over the past 10 or so years, Dan and I can look at everything that's happened, turn it over, study it, and turn it into a life lesson. That sounds so much easier than it really is, but if we let everything get to us, then we wouldn't survive, and that's not why the two of us were put on this planet to walk side by side!!!

PEACE

Down Home Pulled Pork

Every now and then I love a good pulled pork dish, and this recipe fits the bill. Another winner from The Original Cook Like A Man Cookbook.

5 pounds boneless pork loin
1 tablespoon black pepper
1 tablespoon garlic salt
8 to 10 rolls or hamburger buns

Preheat grill for indirect cooking over medium heat. Sprinkle pork loin with pepper and garlic salt. Place on grill and cook about 1-1/2 to 2 hours or until internal temperature reaches 155 to 160 degrees. Allow meat to cool while preparing sauce (recipe below). Shred pork into small pieces, discarding any remaining fat. Place pork in a large pot; stir sauce into pork and simmer 40 minutes. Serve on warmed rolls.

Makes 8 to 10 servings

Sauce:
1/4 cup butter
2 cups chopped onion
2 cups ketchup
2 cups BBQ sauce
1 12-ounce can beer -or- 1-1/2 cups water
1/4 cup light brown sugar
2 tablespoons chili powder
2 tablespoons ground cinnamon
2 tablespoons Worcestershire sauce
1 tablespoon prepared mustard
1 tablespoon vinegar

Heat butter in a large saucepan. Add onion and stir frequently until softened, about 5 minutes. Add remaining ingredients; simmer over low heat for 30 minutes.

Dan & The Miller Lite Girls

As promised, here's a couple of pictures of Dan and the Miller Lite Girls, and another one of Tony with the girls. This was at the party Tony gave at Fox Sports Grill on Sunday.

Fish Tea

I'm not sure how I really feel about Fish Tea. I've had plenty of it before, but it's one of those teas I generally get either after a night of partying at The Roof, or just before you call it a night. Thankfully it's ALWAYS been dark when I've drank it, because I've felt things slide along my tongue that I probably don't even want to know what part of the fish it is. This tea (broth) is extremely hot (temperature-wise), and is quite tasty. It's just getting the picture of what fish parts are in it that bothers me, but you can be extra careful and properly clean the fish before adding it to the pot. Recipe from "Traveling Jamaica with Knife, Fork & Spoon."

5 pounds fresh fish (preferably snapper, kingfish, or parrotfish)
5 whole black peppercorns
2 pimento (allspice) or bay leaves
6 thyme sprigs
3 to 4 potatoes, peeled and cut into 1-inch cubes
1 dozen green bananas, peeled and cut into 1-inch lengths
2 cho-cho squashes, peeled and cut into 1/2-inch cubes
4 scallions, finely chopped
1 Scotch bonnet pepper, whole
Juice of 2 limes
1/2 teaspoon salt
2 onions, finely chopped

Put the fish into the pot, and cover it with water. Season with the peppercorns, pimento or bay leaves, and 3 thyme springs. Simmer the fish 30 minutes, covered.

Strain the stock, and pick the fish from the bones. Discard the bones, and return the fish meat to the stock. Add the potatoes, green bananas, cho-cho, scallions, Scotch bonnet pepper, onions and remaining 3 sprigs thyme. Simmer the soup, covered, for 30 to 40 minutes, until the banana and potatoes are tender. Add lime juice and salt to taste.

Serves 10 to 12

Cool Gadgets

All of these gadgets I found at Fred & Friends. I love the humor in each of these, and believe it or not, the usefulness of each. Sit back and enjoy.....

To-Do Tattoo.....
Toothpicks.....
Wishosaurus.....

Flop Tops..... Foot In The Door.....
S & P.....
Skeleton Keys.....
Snack & Stack.....
ABC Cookies.....
Stuck Up.....

Meat Patty

Meat patties are one of my absolute favorite lunches when down in Jamaica. Food vendors are just about everywhere, which makes them so easy to buy off the street or beach. A nice hot meat patty, some peas & rice, and a Festival.....yah man!!! Recipe from "Traveling Jamaica with Knife, Fork & Spoon."

Patty Pastry:

4 cups flour
1/2 teaspoon baking powder
2 teaspoons ground turmeric
1 teaspoon salt
1 cup vegetable shortening, at room temperature
1 cup very cold water

Traditional Patty Filling:

1-1/2 pounds ground beef or pork
2 onions, finely chopped
5 scallions, finely chopped
2 to 3 Scotch bonnet peppers, finely chopped
2 tablespoons fresh thyme leaves, chopped
2 garlic cloves
1 tablespoon ginger root, grated
2 tablespoons vegetable oil
5 cups (3/4 pound) fresh bread crumbs
3/4 teaspoon turmeric or Jamaican curry powder
Salt and pepper to taste
3/4 cup water

To make the pastry dough, sift together the flour, baking powder, turmeric, and salt. Cut in the shortening with a pastry blender or two knives until the dough has the consistency of coarse cornmeal. While mixing in an electric mixer with a dough hook or by hand with a fork, slowly add cold water just till the dough holds together. For a light crust avoid overworking the dough. Wrap the dough in foil or plastic, and chill it while you make the filling. (You can refrigerate the dough as long as overnight, but remember to let it warm up a little before using it).

To make the filling, put the beef or pork into a bowl, and add the onions, scallions, Scotch bonnet peppers, thyme, garlic, and ginger. Mix well. Heat the oil in a "dutchy" (dutch oven) or large skillet, and cook the meat over medium high heat until it is lightly browned, about 10 minutes. Add the bread crumbs, turmeric, salt, and pepper, and stir well. Add the water, cover the pan, and simmer the mixture for 30 minutes. The mixture should be the consistency of thick chili - wet, not runny or dry and crumbly. Allow the filling to cool while you roll out the pastry.

Preheat the oven to 400 degrees. To assemble the patties, divide the dough into 24 equal pieces. On a lightly floured surface, roll out each piece of dough to the thickness of a pencil (1/4 inch). Using a small soup bowl or a 4-inch round cookie cutter, cut the dough into a circle. Keep the patty dough circles moist by stacking them and covering them with a damp cloth. After all the circles are cut, spoon enough filling into the center of each circle to cover half of it. Fold the pastry circle in half, and crimp the edge with a fork. Bake the patties on an ungreased baking sheet for 30 to 35 minutes. Serve them hot. Freeze the leftovers for a quick snack later on.

Serves 12

October Birthdays!!!

Harley Fleetwood - October 10
Kyle Hunter - October 26
Anne McLaughlin - October 29
Greg Brown - October 29

Pickapeppa's Peppa-Q-Shrimp

Anything with Pickapeppa on it is yummy. Pour some over cream cheese, and serve with crackers - to die for! Recipe from "Traveling Jamaica with Knife, Fork & Spoon."

2 pounds fresh jumbo shrimp, with shells and heads, if possible
1/2 cup olive oil
5 garlic cloves, thinly sliced
1 tablespoon coarse-ground black pepper
1 teaspoon kosher or coarse sea salt
1-1/2 teaspoons dried rosemary, crushed
1 bottle Pickapeppa Sauce
Juice of 2 lemons
1/4 pound unsalted butter, cut into thin squares
1/2 cup beer, at room temperature (Red Stripe is just fine)

Place the shrimp in a 9x12 ovenproof glass dish. Pour the olive oil over the shrimp, to partially cover it. Scatter the garlic slices over the shrimp, and sprinkle generously with the pepper, salt, and rosemary. Cover all the shrimp with Pickapeppa Sauce, then drizzle with the lemon juice. Marinate the shrimp for approximately 2 hours at room temperature, shaking the dish occasionally.

Preheat the oven to 350 degrees. Cover the dish with the beer and squares of butter. Bake the shrimp for 10 minutes, rearranging or turning them during the cooking, if necessary, so they cook evenly. They are done when the shells turn red and you can see a space between the meat and the shell.

Serve the shrimp immediately, with plenty of hot French bread to soak up the sauce.

Serves 4

NOTE:
If you'd like the sauce thicker, remove the baked shrimp, then simmer the sauce on the stove top till the desired consistency is achieved.