Home of the "Little Known Blogger"
Okay this is a little off my usual subject matter… or not. Sometimes I feel like I am all over the place. What do they call that, I have eclectic interest.
This particular article caught my attention because of something I said to Señora two or three months ago. I was cooking dinner, I forget Continue reading “Bay Leaves”
I love this recipe. I made a batch for Señora and I tonight.
This recipe is from one of Paul Prudhomme’s cookbooks which is what I used. I did find it at Food.com so I could avoid typing all the ingredients and directions.
I should have taken the picture before we ate half of the skillet of jambalaya.
Paul Prudhomme’s Poor Man’s Jambalaya
Ingredients
Seasoning Mix
I want to give props to my homey, Master Gardener, Harry H., of North Barrington, IL.
The last time we had a Carr Family reunion was around 2008 or 2009. It was a smaller one, probably a little over 100 souls were there. With the passing of all The Eight Carr Sisters except my mother, daughters of the family matriarch, Mama Carr, and the aging of the 1st cousins of that generation, it will, in all likelihood, be the last one. As the generations spread out from Continue reading “Carr Beans”
My daughter, Keely, after graduating from UALR (University of Arkansas at Little Rock) and before entering law school at the University of Oklahoma, did several things to keep body and soul together. After divorcing her first husband she went to work at the Poteau, OK newspaper, The Poteau Daily News. She worked first as a reporter, and then later was also one of the editors. As a reporter she once interviewed an active NFL quarterback, Jake Plummer of the Arizona Cardinals, who was in town as part of an advertising campaign. I asked Keely what she thought of him. Her reply was that he appeared to her as if he had been hit in the head one too many times.
Just as an aside, Poteau, which is on the Arkansas and Oklahoma border south of Ft. Smith, Arkansas, is known locally Continue reading “Chilly on the outside, chili on the inside”
I do not believe I am divulging an old, secret family recipe, but a treat that is mmm, mmm good.
2 or more chicken breasts – cooked until fork tender
2 hard boiled eggs -grated
1 or 2 celery ribs – chopped into small pieces
2 tbsp sweet pickle relish
Chopped sweet pickles to taste
Chopped pecans to taste
Chopped grapes to taste
Mayo or salad dressing
Chop chicken breast – add a small amount of salt
Add all ingredients, stir together
Add as much dressing as need to make moist
If desired add a “dab” of pickle juice for that “magic” touch
Mix well
Enjoy on bread as a sandwich or on lettuce for that low-cal meal.
We’ve had a lot of cucumbers this year, but not from Rose-colored-glasses-firmly-planted Señora Weinhaus. She is truly the definition of an optimist. Just about every year since I have known her she has attempted to grow vegetables and herbs in the garden on the side of the garage. She has had fair success with the herbs, but just about every year the deer get the vegetables. She has tried all sort of things to keep them out. Right now we have a Mission Impossible web of fishing line around the garden. The deer have still managed to sate their appetites. If it is not the deer then it is rabbits. However, the rabbit population seems to go in cycles. Some years you see many, and other years they are as rare as Yoda using common syntax. Indubitably, spring will roll around and she will be trying again.
Question became what to do with all the cucumbers we had “shared” with us. I found a recipe Continue reading “Really, Really Good Refrigerator Pickles”
This easy blender mayonnaise recipealso can be made with electric beaters. 
Ingredients
This recipe is from The Fannie Farmer Cookbook
* The olive oil makes for a very strong flavor… try regular oil for a milder more traditional tasting mayonnaise. Rev. Joe Dirt
Now I can get free range organic eggs and have my mayonnaise… woo woo! When Robin made some homemade mayo, I was blown away by how much better it was than the stuff in jars I have been getting for years. Not sure if this is her recipe, but close.