Here on the frontier, There are falling leaves, Although my neighbors are all barbarions…And you? You are a thousand miles away. There are always two cups on my table.

Posts tagged ‘G rated for families. Moms and Grandmoms this ones for you!’

Of Mice And Men, Women And Children

Don’t let this video scare you the mouse wins!

I have been trying to help Rose with one of her college courses.

Psycho-analytical BS I think it’s called.

She has to read this book, Geo-political Architechture.

Just reading it is a challenge.

Understanding it a puzzle.

Some pompous, ESL meshuganeh definitely wrote it.

Translating English to English pain in the …

So there we are.

Cuddled up in bed, me reading, her looking somewhat dazed,

doodling on a notesheet.

Then we heard it.

Skittering little rodent feet across the ceiling.

OMG, I hate mice.

Nervy fellow kept running back and forth.

Rose said, “Don’t worry Ma it’s just one, we’ll get ’em.”

But you know the old saying, “If you see one there are ten.”

I hope they are mice and not rats…

Next day I’m off to Home Depot and perusing the kill section of the warehouse…nice.

Do I want to go guillotine and snap they little brains out or glue their little mouse feet to a board and watch them slowly die of starvation.

The little houses with poison inside, reminiscent of some Grimm’s Fairytale looks interesting.

“I was trapped in the witch’s house with no escape and nought to eat but a bit of funky smelling peanut butter.

Oh God I hate mice.

I went with a dozen snap traps.

But mice are smart.
Smarter then we humans realize.

I set the traps in groups of 4 along the walls where the small fur devils have been hanging out and although there are new sh#t bits the traps are not sprung.

So you want to play rough huh?

I devise a home-made trap with a bucket of water laced with bait and a dowel for easy access up the side for them to climb and take the fatal dive into the bucket.

Hopefully this will fool the ones who have been around for a while and are well acquainted with aforementioned old-fashioned snap traps.

I can hear them in their homes telling their young, “..and never ever go near those dumb-ass wooden squares you see around… But there is a bucket with food in it that looks like fun kids!”

I hate mice.

So it’s day four of the mouse kill.

No catches yet.

I get up early to start breakfast for the troops.

Let Cujo out to do his business.

Drink a quiet cup of coffee listening to Hoo start to stir in his crib.

Perhaps we and the mice can co-exist peacefully.

They are just mice for goodness sake.

Just wanting a warm place for the winter and some spilled dog food to eat.

As a child I even had a few as pets.

As I sip my coffee before the day officially starts memories of Michael Jackson singing “Ben” come to mind.

“Flowers For Algernon.”

And I realize with a start,

I can’t kill these mice…

Then I hear 2 traps snap shut in quick succession behind the breakfront.

The last swallow of coffee goes down hard.

You Don’t Have To Be A Pastry Chef To Make Linzer Cookies!(5 Ingredients!)

Linzer cookies are a classic holiday dessert cookie.

They are delicate, crisp, buttery cookies with a jelly filling.

Enjoy this simple version of a European treat and your family will be

wowed and thanking you.

It’s the bakery cookie you love to look at and can’t stop eating with it’s tempting not too sweet, melt in your mouth crumb, to the sticky chew of the filling.

This cookie begs for a cup of Earl Grey.

When our babes were little, Hubby and I would hide the Linzers until the kids were asleep and eat them slowly by ourselves. They were too good to be stuffed into little mouths.

When the kids got older they learned to help make them with me and earned the privilege of eating the fruits of their labor.

But old habits die hard.

Little Hoo gets a tea biscuit while I savor a Linzer.

Someday Hoo-bear….

The elegant and delicious Linzer cookie

Tayna’s Linzer Cookies
———————————

1 cup of butter or margarine

2 tablespoons vanilla extract

1 cup confectionary sugar

2 cups flour

Jam or jelly flavor of your choice

Directions:

Put room temperature butter, vanilla, sugar and flour in a food processor.

Pulse until all ingredients are combined.


Mixture will form a sticky ball in bowl of food processor.

Put this dough into the refrigerator for one hour or until you are ready to make the cookies.

Roll the dough out on a floured surface to 1/4 inch thickness.

You will need to flour the top of the dough as well as the rolling pin.

This is a delicate cookie dough and sticks easily so don’t hesitate to toss the flour at it to keep it from sticking and tearing.

Using a cookie cutter or shot glass cut out cookie shapes.

Make a small hole in half of the cookies.

Place cookies on an ungreased cookie sheet in a 350 F oven for 10 minutes.

Allow to cool completely before transferring to your work surface.

Put one scant teaspoon of jam or jelly on each of the whole cookie rounds.

(The ones without the center cutouts.)

Take a cookie with a center hole and put it on top of the jelly pressing gently.

You can finish your cookie with a dusting of confectionary sugar.

…and there you have it!

Your beautiful Linzer cookies ready for a holiday table or any occasion.

This is gmom and Cujo, and Hoo- dee- doo, wishing all the WPer’s out there
a happy Thanksgiving.

May God bless you all and keep you safe.

Easy Fried Chicken With Hooter’s Hot Wing Sauce

You can pour the sauce over your fried chicken or use it as a dipping sauce on the side.

Here’s my truth.

Almost every night before I fall asleep I get a little hungry,

and wish there was some fried chicken in the house.

Sometimes I even think about where my husband might be on his pickups around Maryland and D.C. pumping out waste oil from closed restaurants and wonder if calling him to pick up some fried chicken on his way home at 3 a.m. would be thoughtless.

Kinda.

I lie there hungry and wondering how the hell did Jay Leno get the Tonite Show back

and what is Conan doin’ now???

Hungry…hungry,hungry…

Just me and my chapstick and ROC age defying night cream.

Did I smear enough on?

I’m hungry..

Why didn’t The Chef bring anything over to eat!!!! (I whine to myself)

When he has leftovers from a catering job I am often the fortunate recipient and can be found snarfing over trays of picked over hor dourves.

Pigs in blankets.

Yummy!

This 6 foot tall Chef, whose first words were,”No you shut up.”

He turned out swell.

But tonite…oh yes tonite!!!

Let there be late night indigestion!!!!!

Fried chicken!!!!!

(Easy style it’s a work night.)


Ingredients:

2 pounds of chicken parts

2 cups of flour

1 teaspoon of baking powder

1 tablespoon of salt

1 teaspoon of pepper

1 teaspoon of garlic

1 teaspoon of paprika

1 teaspoon of cumin

2 tablespoons of sugar

—————————-
Directions:

In a large bowl mix all the dry ingredients and then toss the chicken pieces in the mix.

Let sit in the fridge for at least an hour so batter will stick to chicken.

floured chicken ready to sit in the fridge for 90 minutes or so. Time gets that thin crust to stick good.

Heat a pot of oil to 350 F.

Carefully lower in a few pieces of chicken at a time.

Do not crowd the chicken (or the pieces won’t crisp they will steam).

Fry the chicken until the pieces are golden brown and the juices run clear when pierced

with a fork.

It don’t get no easier than this!

Now here is a dipping sauce that will make your chicken taste just like

Hooter’s hot wings!

HOT WING SAUCE HOOTER’S STYLE
———————————–

1 stick of butter or margarine

1/2 cup of hot sauce

1 teaspoon pepper

1 teaspoon garlic

Put butter, hot sauce, pepper and garlic in a saucepan and heat through. Pour over fried chicken or use as a dipping sauce.

Mixing up the Hooter's style hot wing sauce.

As an alternative add 3 tablespoons brown sugar in to the sauce recipe.

Great flavor for those who like sweet and hot.

So there you go!

Your week night fast and easy fried chicken recipe with hot sauce.

Make some mashed potatoes and peas on the side and you are good to go!

This is gmom and Cujo wishing all the working WPer’s out there a safe week!

4 Ingredients! New York Times Artisan Bread Recipe. AWESOME!!!!

So here is how I found this recipe.

I have been teaching massage to a group of women in my community for several

months.

We hold the class in one of their homes early every Monday morning.

Every time we come in there is an awesome smell of herbs and bread.

The kind of scent most of us only imagine our homes could smell like.

Today I finally asked what that incredible smell was.

Artisan Bread! She said.

It takes 10 minutes to mix up.

She said every day she mixes up a loaf in the morning and bakes the dough

from the previous day.

Yes you read that right!

It sits and rises for 24 hours!

That is what gives this bread it’s amazing chewy texture.

I especially love this recipe because there is no kneading!

Anyone following my blog knows I had hand surgery a few weeks ago and I am still

resting my hand when I am not working.

A no-knead bread recipe??? Super dee-duper!

Cujo, Hoo and I mixed up a double recipe for the family and are happy to share the

results with you.

Next cold wintry day do try this recipe and let me know what you think!

Artisan Bread
—————————-

Ingredients: (for one loaf)

1. 3 cups of flour

2. 2 teaspoons of salt

3. 2 teaspoons of dry yeast

4. 1 and 2/3 cups of warm water (110 F)

Can you believe it 4 ingredients??????

Optional:

1. 1 teaspoon sage

2. 1 teaspoon thyme

3. 1 teaspoon rosemary

Directions:

Mix all ingredients together in a large bowl.

The dough will be “shaggy” and cake like.

It does not come together like other bread doughs.

Don’t worry.

This is correct for this recipe.

Once the ingredients are mixed cover the bowl with plastic wrap and a dish towel and

set aside.

Leave dough to rise 24-30 hours or more...

you will leave it to rise for 24 – 30 hours.

This recipe is very forgiving.

So if you cut the time shorter by a couple of hours or let it go a bit longer it won’t make

any difference in the finished product.

Now go to work.

Watch a movie,

or play with your kids and dog.

playing with Hoo

Okay…

So it’s about 22 hours later…

8 a.m….

Hoo is up and eating a piece of whole wheat toast with cream cheese.

Cujo is out chasing squirrels in the rain.

I am drinking my coffee and noshing on chocolate-caramel popcorn I made last night

when a fit of chocolate craving hit me.

The bread dough is ready for the next step.

2 hours before baking uncover your dough.

It will look all bubbly and soft.

href=”https://gmomj.files.wordpress.com/2010/10/artisan-bread-0211.jpg”>[/caption]

Stir it for a minute with a large spoon.

stir risen dough with 1/2 cup of flour pulling dough away from sides of bowl.

Now add a generous sprinkling (maybe 1/2 cup) of flour over the top of the dough and

with your spoon pull the dough away from the sides of the bowl so it forms a loose ball.

Don’t worry it won’t hold its shape.

This is just to get the second rising going.

caption id=”attachment_1110″ align=”aligncenter” width=”500″ caption=”Dough ready for second rising”][/caption]

Now cover the dough with the plastic wrap and dish towel.

Leave it to rise for 2 hours.

Hoo and I are going to watch one of those placid morning shows and get dressed and ready for work.

Somebody needs a diaper change!

Baking:

Preheat the oven to 450 degrees.

Put a cast iron dutch oven or an oven safe casserole dish with a cover in the oven to heat.

You need to have the lid!

Preheat the cookware for a full 30 minutes.

Be careful at this point because the cookware is very hot!.

Hoo is taking his nap now so the time is perfect for me!

Carefully pour the dough into the ungreased pot or casserole dish. and replace cover.

Cook dough for 30 minute.

Remove lid after the 30 minutes and continue baking for 15-20 minutes until the top is

nicely brown.

The bread will fall right out of the pot.

It has a great rustic look and an amazing texture and crust!

Yum.

Enjoy WP kids out there!

This is gmom, Hoo and Cujo coming to you from a rainy cold day in B’more!

Be safe out there!

View from our back door

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25 Things You Didn’t Want To Know About Me.

1. I am still shocked when I see my mother in the bathroom mirror every morning.

2. I’m scary when I am mad.

3. I’m a Republican.

4. I always vote for Ralph Nadar.

5. I have no important possessions.

6. I have a gut understanding that everything is temporary.

7. I can’t remember my password for Facebook and can’t be bothered to retrieve it.

8. I’m not sure but I think Canada is just an extension of America.

9. I have a fear of crowds.

10. I teach.

11. I prepared for the ’72 Olympics in gymnastics.

12. I choked in the preliminary qualifying rounds for the ’72 Olympic team in gymnastics.

13. I love Eminem’s music.

14. I love the movie ‘Hair’ and watch it 2-3 times a year.

15. I know the score to “Rocky Horror Picture Show” by heart.

16. My dog Cujo has a twitter page.

17. I think the only thing dumber then Facebook is twitter.

18. I hate talking on the phone but I am okay with texting.

19. I razz telemarketers with, “You want to speak to the Lady of the house, (then call my dog loudly enough for them to hear,”Here Lady, here Lady.) Then pant into the phone.

20. I believe that if God can’t get my attention with a feather He will throw a brick at my head.

21. Television is my Valium.

22. I hate to travel.

23. I am an insomniac. You can call me day or night and I’ll be up, but I won’t answer.
Meet me in the backyard at 2 a.m.

24. Writing to me is like vomiting the trap grease out of my body. I feel better.

25. I collect great lines from classic films.

And with that I say, “Have fun storming the castle!”

There,.. I feel better…

I think.

Your turn.

World’s Best Chicken and Dumplings

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I have made chicken with dumplings for years.

This particular version comes from the Food Network and is outstanding.

It’s a great Fall/Winter dish, real comfort food perfect for a weekend afternoon.

Ingredients

Roasted Chicken:
1 (3-pound) whole chicken

Salt and freshly ground black pepper

4 ounces unsalted butter, softened

1 lemon, halved and juiced; halves reserved

1/4-cup fresh chopped herbs, such as thyme, parsley and rosemary

1 onion, halved

4 garlic cloves, smashed

Fresh whole herbs, such as rosemary, thyme and parsley sprigs

Directions:
Preheat oven to 375 degrees F. Remove the neck and giblets from the cavity of the chicken and discard. Rinse the chicken under cold water, inside and out. Pat dry thoroughly with paper towels. Season the body and cavity of the chicken generously with salt and pepper.

In a small bowl, mash together the butter, lemon juice, and chopped herbs. Rub the herbed butter all over the chicken, as well as under the skin. Put the lemon halves, onion, garlic, and whole herbs inside the chicken cavity, for added flavor. Tie the legs together with kitchen twine. Place the chicken, breast side up, in a roasting pan fitted with a rack. Roast for 1 hour until the meat is no longer pink. When cool enough to handle, shred the meat, discarding the skin and set aside. Reserve the bones for chicken stock.

Chicken Stock:
2 tablespoons olive oil

2 carrots, cut in large chunks

2 celery stalks, cut in large chunks

1 onion, halved

1 garlic bulb, halved

Reserved chicken bones

2 quarts cold water

4 sprigs fresh parsley

4 sprigs fresh thyme

2 bay leaves

To prepare the stock, coat a large stockpot with olive oil and place over medium heat. Add the vegetables and saute for 3 minutes. Add the reserved chicken bones, water, and herbs; simmer for 1 hour. Strain the stock to remove the solids and set aside.

Dumplings:
2 cups flour

1 tablespoon baking powder

1 teaspoon salt

2 eggs

3/4 to 1 cup buttermilk

To prepare the dumplings:

sift dry ingredients together in a large bowl. In a small bowl, lightly beat the eggs and milk together; pour the liquid in the dry ingredients and gently fold. Mix just until the dough comes together, the batter should be thick and cake-like.

Supreme Sauce:
2 tablespoons butter

1 tablespoon oil

1/4 cup flour

1/2 cup diced carrot

1/2 cup diced celery

3 cloves garlic, minced

6 cups chicken stock

Freshly ground black pepper, for garnish

Chopped flat-leaf parsley, for garnish

To prepare Supreme Sauce: In a Dutch oven, melt butter and heat oil over medium heat. Add carrot, celery, garlic. Saute until the vegetables are soft, about 5 minutes. Stir in the flour to make a roux. Continue to stir and cook for 2 minutes to coat the flour and remove the starchy taste. Slowly pour in the chicken stock, 1 cup at a time, stirring well after each addition.

Let sauce simmer until it is thick.

Fold the reserved shredded chicken into the sauce and bring up to a simmer. Using 2 spoons, carefully drop heaping tablespoonfuls of the dumpling batter into the hot mixture. The dumplings should cover the top of the sauce, but should not be touching or crowded. Let the dumplings poach for 10 to 15 minutes until they are firm and puffy. Season with freshly cracked black pepper and garnish with chopped parsley before serving.

That’s all there is to it!

If this seems like too much work you can cut the labor down by buying a pre-cooked rotisserie chicken from the supermarket as well as premade chicken stock.

The dumplings are awesome. If you are feeling industrious chop 1/4 cup of fresh dill and add that to the dumpling mix.

Have a great weekend WP friends.

This is gmom, Hoo and Cujo,

Peace out.

Mulligatawny Soup From The Soup Nazi

Woke up this morning feeling the Fall in the air.
Cold outside.
Cujo didn’t stay out long.
Did his business and came back inside.
Still recovering from hand surgery so no work for me,
Just another day to play with Hoo and Cujo on the floor.

How about some soup?????

Mulligatawny Soup

Remember on Seinfeld?

The Soup Nazi???

If you have ever wondered what Mulligatawny soup was….

well then here you go!


Mulligatawny Soup
———————

1/2 cup chopped onion

2 stalks celery, chopped

1 carrot, diced

1/4 cup butter

1 1/2 tablespoons all-purpose flour

1 1/2 teaspoons curry powder

4 cups chicken broth

1/2 apple, cored and chopped

1/4 cup white rice

1 skinless, boneless chicken breast half – cut into cubes

salt to taste

ground black pepper to taste

1 pinch dried thyme

1/2 cup heavy cream, heated

Directions:
————–
1.Saute onions, celery, carrot, and butter in a large soup pot.

Add flour and curry, and cook 5 more minutes.

Add chicken stock, mix well, and bring to a boil.

Simmer about 1/2 hour.

2.Add apple, rice, chicken, salt, pepper, and thyme.

Simmer 15-20 minutes, or until rice is done.

3.When serving, add hot cream.

If you keep a kosher kitchen as I do you can substitute Margarine for the butter and leave out the cream altogether.

Enjoy WP kids.

Cujo and gmom and Hoo are playing inside on this cloudy Baltimore day.

Hoo working on a mango pit

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