Week 56, 1-15-2017

Thoughts and Quotes: If you aren’t finding success, you must either magnify your skills or modify your goals.  Jim Rohn

Good advice, which I shall take to heart. I know that we all come with an expiration date, but I'm starting to see the truth in these words. I see time slipping by and now I realize that I have too many goals for the time left for their completion. So I'm modifying my goals.

Take a look at my goals (before modification) and you'll see what I mean. I copied them from an Excel worksheet, so the spacing is off, but you'll get the idea.

			Goals       for        2017
	CREATIVE				LOCAL
1	Book - Tablescapes			30	Crystal Bridges
2	Book - Soup			31	Steak House in Shell Knob
3	Book - Teas			32	Laura Ingalls Wilder Home
4	Book - Theme Dinners			33	Shell Knob Flower Show
5	Finish craft projects			34	Restaurant in Cave - Richland
6	Cards for each holiday			35	Clinton Tea
				36	Neighbors Mill in Harrison, AR
	HOME			37	Osage Beach
7	Follow cleaning schedule			38	Undercliff Grill
8	Photos for insurance			39	Kansas City
9	New curtains in office
10	Organize garage				MAINTENANCE
11	Fresh flowers in the house			40	Honey-Do List
12	Candles and pot pourri			41	Repaint closet interiors
				42	Have skylights, windows checked
	LEARN			43	Repair fence
13	Computer classes			44	Curtains for sunburst and skylights
14	Spanish			45	Paint patio furniture/pots
15	Read/watch Jimmy's research
16	New sewing machine				ACQUIRE
17	New camera			46	Perfume
18	Read 100 books			47	Underwear
				48	Victorian rose tea set
				49	Black sweater
	NO MORE EXCUSES			50	Mop
19	Try all gadgets
20	Hem jacket sleeves and pants				YARD AND GARDEN
21	Finish DVD's and recorded TV			51	Pots on patio
22	Follow health plan			52	Grow herbs and vegetables
23	Follow budget			53	Flowers Martha would approve
24	Transfer music from records			54	Replace mulch
	SOCIAL				TRAVEL
25	Friends over Friday			55	Iowa
26	Celebrate holidays			56	Kansas
27	Celebrate We Miss You People			57	Nebraska
28	Fly the flag on flag days			58	Oklahoma
29	VECC			59	The Dakotas
				60	Upper NY
				61	Cajun Christmas
				62	Christmas Around the World

Imagine how disappointed I'd be if I didn't finish my books before my transition alarm went off.  So - I'm modifying my goals. I'm going to make my main focus finishing those books. The added benefit will be that I can get rid of some "stuff" - dishes, napkins, placemats, knick-knacks, etc. Starting tomorrow, back to the main T's of this blog.

And this week, I fear that you'll feel that you've stumbled across a food blog, but here goes. First, a couple of things I meant to include last week, but somehow went sailing right on past them.

Teaching and Learning: This is an excerpt from the newsletter Peter Longley (the Horticultural Interpreter at the Botanical Center) writes twice a week.

"HAPPY NEW YEAR! I wonder how many of you had black-eyed peas for sustenance yesterday? I had never heard of black-eyed peas until I came to the United States in 1967, but as many of you know, Georgia was my home from 1967-1999. I was rapidly introduced to black-eyed peas as a legume in the deep south. It is interesting as I only know how to pronounce the name of this rather uninteresting bean, for it is a bean more than a pea, with a deep southern accent with all the emphasis on the ‘eyed.’ Black-eyed peas are really a native of West Africa and I have no doubt found their way into the deep south as a part of the slave trade. They were a staple food of the West African and the slave ships carried the beans in their holds to feed the precious slave cargo. They are also good protein and kept slaves healthy in the deep south and were thus seen as a symbol of hope. In about the 1820s they first started to appear on the master’s table on slave plantations, and there is a belief that the black-eyed pea helped to keep besieged white southerners alive during the siege of Vicksburg. Thus they became associated with good luck. In the post-civil war era they became staple food for New Year’s Day when impoverished white and African-American families alike were struggling after the Confederacy’s defeat. The myth grew up that the number of beans eaten on New Years’ Day along with pork and collard greens would reveal the amount of wealth that might come in the hopes for the coming year. Through the slave trade black-eyed peas or cowpeas found their way into the staple food of Caribbean islands and parts of South America, noticeably in Brazil. Thus a tradition grew. Actually, many societies all over the world associate certain foods with good luck for the New Year."

I lived in California most of my life, and the Chinese taught me to eat rice at the New Year to attract good health. I've added that to my New Year dinner, and it works I guess, because I'm healthier than anyone I know. The Mexicans make tamales, but I usually don't have time to round them up at the New Year. The Jewish people eat chicken soup with matzo balls, but I haven't learned that recipe yet. I consider myself a very lucky lady, so I'll just stick with the black-eyed peas, collards, rice, ham, and cornbread. Works for me.

Tasting: Joey sent me this recipe for her mother-in-law's Chicken Gumbo. 

This is Joey's modified version:

 6 chicken tenders

 7 cups water

 Enough chicken soup base to flavor the broth

 1 med onion (chopped coarsely)

 1 to 1-1/2 cups frozen sliced okra

 1 T dried parsley flakes

 1 T Worcestershire sauce

 1 t garlic powder (approx.) to taste

 No bay leaves

 3 T flour

 1/4 c oil

 Cook chicken in flavored broth.  Set chicken aside. Add chicken and

 remaining ingredients to broth, except oil and flour. Use oil and

 flour to make a roux. Add roux when onions and okra are barely tender.

 Let stew until veggies are done and soup is somewhat thickened.

 Serve over white rice. I seasoned my rice with butter, salt and

 pepper. It takes very little salt since the soup base is really salty.

Tablescapes and Tasting: My turn to have lunch for the Very Exclusive Cooking Club (VECC). Here's the table.

The Menu

Five-Hour Beef Stew

Copycat KFC Cole Slaw

Garlic Parmesan Bread

USS Missouri Buttermilk Pie

Butter Pecan Cake, Butter Pecan Ice Cream

Iced Tea, Hot Tea

The Party Favors

The Recipes

FIVE-HOUR STEW

2 lbs stew meat (For best results, use chuck steak or tri-tip)

1 bunch carrots, chopped

1 cup celery, chopped

2 onions, rough chopped

1 envelope onion soup mix

3 Tbs tapioca

1 large can (28 oz) diced tomatoes, drained

2 tsps sugar

Salt and pepper

Potato chunks (optional)

1 cup each frozen corn and peas

Preheat oven to 250°.

Mix all ingredients and put in an oven-safe pot and cover.  Bake five hours. DON’T PEEK!

Note: You can use canned corn and peas by draining and adding them when you remove the stew from the oven. It will be hot enough to heat them.

Note: If you use a very heavy Dutch oven, the stew might not completely cook in five hours.

Note: You can double the recipe, but it makes a lot. I use my turkey roaster.

COPYCAT KFC COLE SLAW

1 Tbs finely grated onion

1/3 cup sugar

1/2 cup mayonnaise

1/4 cup buttermilk

1/4 cup whole milk

1-1/2 Tbs white vinegar

2-1/2 Tbs fresh lemon juice

1/2 tsp salt

1/8 tsp pepper

8 cups (or a 16 oz bag Cole slaw mix) finely diced cabbage

1/4 cup shredded carrot (optional) Omit if using bagged mix

In a large bowl, whisk together all but the cabbage and carrots.

Add cabbage and carrots and mix thoroughly.

Cover and refrigerate four hours minimum or overnight. Stir well before serving.

GARLIC PARMESAN BREAD

(The Bread Machine Cookbook-page 130)

1 cup water

2-1/2 Tbs butter

2-2/3 tsps honey

1-1/3 tsps salt

1-1/3 tsps garlic powder

2-1/3 cups bread flour

2/3 cup grated Parmesan cheese

2-1/2 Tbs dry milk powder

2-1/2 tsps dry yeast powder

Check your bread machine book for instructions for your particular brand to see the order for adding ingredients. My machine is an Oster and these instructions are for my machine.

Spray pan with Pam.

Put all wet ingredients in first. Swirl pan to mix.

Whisk together all dry ingredients except yeast. Add to pan.

Make a nest in the dry ingredients and add yeast.

Plug in machine and select medium crust, basic bread, large loaf (1.5 lbs) – takes 3 hours.

USS MISSOURI BUTTERMILK PIE

2 cups sugar

1/2 cup butter, softened

3 eggs

3 Tbs flour

1/4 tsp salt

1 cup buttermilk

9” unbaked pie shell

1/2 cup chopped pecans, toasted

In a large mixing bowl, gradually add beat the sugar into the softened butter.

Beat in eggs, one at a time, beating well after each.

Combine flour and salt and beat into butter mixture.

Beat in the buttermilk until mixture is well blended. Pour into crust.

Sprinkle toasted pecans over the top.

Bake at 300° for 1 hour and 15-20 minutes or until set.

Cool. Store in the refrigerator.

Note: Toast pecans by spreading in a shallow baking pan and baking at 350° for 5-10 minutes, stirring once or twice during baking. Careful – they burn easily.

The magazine had an interesting story about this pie. It seems that President Truman was aboard the USS Missouri and the cook prepared this pie for dessert that day. The President asked for the recipe and was refused. The cook said that he did not share his recipes. After the cook retired, he let his wife send the recipe to the magazine. Of course, this was before the internet, or the President could probably have just Googled it.

BUTTER PECAN CAKE

1 Betty Crocker butter pecan cake mix, plus the ingredients on the package

1/2 cup chopped pecans, toasted

1 cup brown sugar

1/3 cup whipping cream

5 Tbs butter

3/4 cup powdered sugar

1 tsp vanilla

Make the cake, following the package directions. A Bundt pan is optional. Other pans will work.

In a heavy saucepan, mix the brown sugar, butter, and cream. Bring to a boil over medium heat, stirring constantly. Boil for 1 minute.

Remove from heat and whisk in the powdered sugar and vanilla until smooth. Stir in pecans.

Drizzle over cake.

The Pepper Report: He's still my little inspector. As I finished putting away the clean dishes from the dishwasher, he checked to make sure I didn't miss anything.

The Day of the Week:

Muffin Tin Monday: These might come in handy for breakfast on the run, but I didn't really think they're all that tasty. I made them with ham and green onions.

EGG MUFFINS

11 large eggs

1/2 cup finely shredded Swiss or Parmesan cheese

1/4 cup finely shredded Cheddar

12-24 Tbs finely chopped cooked meat and/or vegetables

Preheat oven to 350°.

Lightly grease a 12-hole muffin tin.

Sprinkle 1 to 2 tablespoons chopped ham, bacon, sausage, green onions, tomatoes, olives, mushrooms, red onion, a dash of powdered garlic or onion (if desired), or any combination into each muffin cup.

Whip together eggs and Swiss or Parmesan and pour over chopped ingredients.

Sprinkle Cheddar on top.

Bake 18-20 minutes.

Note: A cupcake filler helps tremendously.

Tidy Up Tuesday: We had a wonderfully warm day on Tuesday, so I spent the entire afternoon working in the garage, sorting Christmas dishes and other things. I didn't make a dent. And remember the holly dishes I was so excited that I found? Well, I had a set in the garage already. I thought I gave them to my niece.

Where to Wednesday: The Chicago Cheesesteak Company. Joey joined me and we both though it was great. We opted for the Philly version. One of the owners came out to visit and everyone was very friendly and helpful. It's a small place, but waiting for a table is worthwhile. Most people grab and go, so we didn't have to wait. I'd never known there was a difference between Chicago and Philly Cheesesteak Sandwiches, but the sign tells it all.

Note: If you're not big eaters, one sandwich and one order of fries will feed two people.

Try it Thursday: I tried the KFC Copycat Cole slaw and the Butter Pecan Cake recipes. I think both are keepers.

Friends Over Friday: They came a day early. Our VECC lunches are always on Thursday.

Sayonara Saturday: Still working on cleaning up my computer.

I think this is fun, and will try to continue it though I'm determined to work on the books.

Next Week:

Muffin Tin Monday: Pineapple Muffins

Tidy Up Tuesday: Temps are warming, so back to the garage.

Where To Wednesday: Cafe 11 and Bakery (formerly the Garden Cafe) on National just south of the James River Freeway. I hope some of you locals will join me at 11:30. Here's the link.

Try It Thursday: Haven't decided.

Friends Over Friday: I'm the friend who's going over. I'm doing Sally's table for her Supper 8 dinner. Might have guests on Saturday.

Sayonara Saturday: We already said goodbye to my sweet Auntie Kack. I'll be making her favorite quiche to celebrate her life.

Taking Care of My Health: Oh, yeah - whatever happened to that goal? This week's assignment:

EAT YOUR APPLES

LEAFY GREENS DAILY

DRINK PLENTY OF WATER

AND SEVERAL GLASSES/CUPS OF TEA

WALK OR EXERCISE THREE TIMES THIS WEEK

THANK YOU FOR SHARING MY LIFE