I have a complaint regarding one of your pharmacies. I go through your website to notify you. I give a complete, competent concern, listing all the location's information you had requested.
Then your website says there was a problem and my complaint went unheard!
After two month's of problems with this particular location (and me going to another of your pharmacies only a few miles down the road and having NO problems), you won't even listen!
Well, maybe other's have complaints as well.
I will file a complaint with your company about this matter tomorrow in some other manner.
Patt Barrington
Sunday, January 27, 2008
Saturday, January 26, 2008
Mardi Gras Explained By A Southeast Texan
Some have asked me for more information concerning Mardi Gras. I spent some time on Friday, okay, more than a little time, looking up information found on the www and without spending days on the subject, I will tell you what I found that may interest you.
The majority of the information I read for this project was from Wikipedia, www.wikipedia.org and that site's acknowledged reference links. I like that website, am comfortable with the information they share and rely on its bases of data. One of our very own local southeast Texas Mardi Gras celebrations is in Port Arthur. The website for that big party is http://www.portarthur.com/mardigras/ and is very informative. It's pretty too! You will enjoy their explanations of Mardi Gras. Other reference sites I used are found at the end of my ramblings. I must say that I read a lot more than I've actually written for you, but I'm sharing the most informative websites with you to read all about it.
Most of the reference websites I read agree that the literal translation of the term, Mardi Gras, is from the French language meaning "Fat Tuesday" and is also known as "Shrove Tuesday" (a term used in the United Kingdom, Ireland and Australia) or "Pancake Day" (a tradition of eating pancakes on that particular day in Ireland and among certain religions around the world). The time frame places this particular day at the Tuesday preceding Ash Wednesday, the first day of Lent in the Western Christian calendar. Certain dates were / are set by the Catholic Church's Gregorian calendar and Ash Wednesday falls within those guidelines.
Some of the sites I read credit the French explorer, Sieur d'Iberville, with having brought the Mardi Gras 'experience' to America in 1699.
The general definition of the term, Mardi Gras, appears to be the final day of Carnival, a period of celebration leading up to Lent. This period of celebration begins 12 days after Christmas (Twelfth Night, the eve of Epiphany) and ends, always on a Tuesday, exactly 46 days before Easter. We tend to use Mardi Gras as the term for all the related activities and call the final day "Fat Tuesday". There are numerous versions of the definition of Carnival, but I leave the research for that upon you, dear reader.
The traditions that I investigated are more entertaining to me than any definitions. I will share what I found.
It seems parts of the traditions reach back in time to the pre-Christian era.
Parades, balls, Krewes, the colors of Mardi Gras, the Courir du Mardi Gras, costumes, masks and gumbo are some of the most common traditions and pageantries associated with Mardi Gras as we know in our Golden Triangle and US Gulf Coast areas. The merriment of Mardi Gras certainly allows us to 'let our hair down' from all the more boring activities of our life!
New Orleans Online, http://www.neworleansonline.com, has a featured story by Arthur Hardy titled 'Mardi Gras Glossary' that briefly describes some words and phrases associated with Mardi Gras.
Please remember that these explanations are my personal short and sweet versions.
The traditional colors of Mardi Gras are purple, green and gold, symbolic of justice, faith and power respectively.
Krewes are groups of people who socialize, organize and / or associate with each other and engage in varied social and community related activities. These groups are much entwined with the Mardi Gras experience! Balls, charity events and parades are some of their entertainment factors.
Parades, balls, event royalty and coronations thereof, costumes and disguises, throws, food and drink are all part of the festivals and high spirit of the season! Don't forget the King Cake!
A quickie version of Courir du Mardi Gras, the running of the chicken as some around here call it, is a disguised group of individuals who, on a selected route, travel by horse, cart and / or foot to targeted homesteads and, in the guise of beggars, obtain ingredients that will culminate with the cooking of a communal meal (commonly a gumbo in the southern US). One of the main ingredients of the meal happens to be a chicken. At least one of the homestead contributors, as told in most stories, donates the animal. Apparently this prize is thrown into the air in an effort to make the 'beggars' work for their protein by chasing it down! What fun!; probably not for the chicken though.
The Port Arthur website indicates that there will be a Courir du Mardi Gras parade on Thursday, January 31st at 4:45 p.m beginning at Rosehill and will travel down Lake Shore Drive. Afterwards there will be a fais do-do (dance) downtown. Given our up and down weather lately, you may want to double check their time table for the events prior to going.
In the state of Louisiana, Mardi Gras Day is an official state holiday. Certain Louisiana parishes (known as counties in Texas) are designated the option of allowing their governing authorities to declare by ordinance this day's recognition. I wager that anyone that would utter a word against Mardi Gras as an official holiday would promptly be treated as the gumbo's primary ingredient!!!
Please read Port Arthur's Mardi Gras website for much more information that I can give you. I would be but rewriting their, and others', data at any rate and Port Arthur dot com has done an excellent job.
The lovely Cajun culture gives us the expression 'Laissez les bons temps rouler' meaning 'Let the good times roll'. Mardi Gras certainly gives us an opportunity of that flavor!
I haven't been able to participate in Carnival in another country yet (she sighs sadly). Merida's Carnival season begins next week and, alas, I'm in southeast Texas. Yucatanliving.com has a 2007 article by the Working Gringos, Ellen and James Fields, of Carnival experiences. You'll find the article at http://www.yucatanliving.com/events/carnaval-through-yucatecan-glasses.htm.
So enjoy, participate in the fun if you get the chance and Laissez les bons temps rouler, y'all !
Patt
Sources and good reads:
www.wikipedia.org
http://www.lsue.edu/acadgate/mardmain.htm
http://www.neworleansonline.com/neworleans/mardigras/mgdictionary.html
http://www.portarthur.com/mardigras/
http://www.neworleansonline.com
http://www.novareinna.com/festive/mardi.html
http://doa.louisiana.gov/osp/aboutus/holidays.htm
http://www.legis.state.la.us/lss/lss.asp?doc=74097
http://www.angelfire.com/folk/cajunfrench/expressions.txt
http://www.yucatanliving.com/events/carnaval-through-yucatecan-glasses.htm
http://www.yucatantoday.com/events/eng-carnaval.htm
Funny and informative sites of Cajun expressions and family type histories:
Don't miss the pictionary in this one ! http://lafourche.k12.la.us/teymard/cajunword/
Also see: http://www.geocities.com/tokyo/flats/4396/language.html#expressions
http://www.cajunfrenchmusic.org/history/
The majority of the information I read for this project was from Wikipedia, www.wikipedia.org and that site's acknowledged reference links. I like that website, am comfortable with the information they share and rely on its bases of data. One of our very own local southeast Texas Mardi Gras celebrations is in Port Arthur. The website for that big party is http://www.portarthur.com/mardigras/ and is very informative. It's pretty too! You will enjoy their explanations of Mardi Gras. Other reference sites I used are found at the end of my ramblings. I must say that I read a lot more than I've actually written for you, but I'm sharing the most informative websites with you to read all about it.
Most of the reference websites I read agree that the literal translation of the term, Mardi Gras, is from the French language meaning "Fat Tuesday" and is also known as "Shrove Tuesday" (a term used in the United Kingdom, Ireland and Australia) or "Pancake Day" (a tradition of eating pancakes on that particular day in Ireland and among certain religions around the world). The time frame places this particular day at the Tuesday preceding Ash Wednesday, the first day of Lent in the Western Christian calendar. Certain dates were / are set by the Catholic Church's Gregorian calendar and Ash Wednesday falls within those guidelines.
Some of the sites I read credit the French explorer, Sieur d'Iberville, with having brought the Mardi Gras 'experience' to America in 1699.
The general definition of the term, Mardi Gras, appears to be the final day of Carnival, a period of celebration leading up to Lent. This period of celebration begins 12 days after Christmas (Twelfth Night, the eve of Epiphany) and ends, always on a Tuesday, exactly 46 days before Easter. We tend to use Mardi Gras as the term for all the related activities and call the final day "Fat Tuesday". There are numerous versions of the definition of Carnival, but I leave the research for that upon you, dear reader.
The traditions that I investigated are more entertaining to me than any definitions. I will share what I found.
It seems parts of the traditions reach back in time to the pre-Christian era.
Parades, balls, Krewes, the colors of Mardi Gras, the Courir du Mardi Gras, costumes, masks and gumbo are some of the most common traditions and pageantries associated with Mardi Gras as we know in our Golden Triangle and US Gulf Coast areas. The merriment of Mardi Gras certainly allows us to 'let our hair down' from all the more boring activities of our life!
New Orleans Online, http://www.neworleansonline.com, has a featured story by Arthur Hardy titled 'Mardi Gras Glossary' that briefly describes some words and phrases associated with Mardi Gras.
Please remember that these explanations are my personal short and sweet versions.
The traditional colors of Mardi Gras are purple, green and gold, symbolic of justice, faith and power respectively.
Krewes are groups of people who socialize, organize and / or associate with each other and engage in varied social and community related activities. These groups are much entwined with the Mardi Gras experience! Balls, charity events and parades are some of their entertainment factors.
Parades, balls, event royalty and coronations thereof, costumes and disguises, throws, food and drink are all part of the festivals and high spirit of the season! Don't forget the King Cake!
A quickie version of Courir du Mardi Gras, the running of the chicken as some around here call it, is a disguised group of individuals who, on a selected route, travel by horse, cart and / or foot to targeted homesteads and, in the guise of beggars, obtain ingredients that will culminate with the cooking of a communal meal (commonly a gumbo in the southern US). One of the main ingredients of the meal happens to be a chicken. At least one of the homestead contributors, as told in most stories, donates the animal. Apparently this prize is thrown into the air in an effort to make the 'beggars' work for their protein by chasing it down! What fun!; probably not for the chicken though.
The Port Arthur website indicates that there will be a Courir du Mardi Gras parade on Thursday, January 31st at 4:45 p.m beginning at Rosehill and will travel down Lake Shore Drive. Afterwards there will be a fais do-do (dance) downtown. Given our up and down weather lately, you may want to double check their time table for the events prior to going.
In the state of Louisiana, Mardi Gras Day is an official state holiday. Certain Louisiana parishes (known as counties in Texas) are designated the option of allowing their governing authorities to declare by ordinance this day's recognition. I wager that anyone that would utter a word against Mardi Gras as an official holiday would promptly be treated as the gumbo's primary ingredient!!!
Please read Port Arthur's Mardi Gras website for much more information that I can give you. I would be but rewriting their, and others', data at any rate and Port Arthur dot com has done an excellent job.
The lovely Cajun culture gives us the expression 'Laissez les bons temps rouler' meaning 'Let the good times roll'. Mardi Gras certainly gives us an opportunity of that flavor!
I haven't been able to participate in Carnival in another country yet (she sighs sadly). Merida's Carnival season begins next week and, alas, I'm in southeast Texas. Yucatanliving.com has a 2007 article by the Working Gringos, Ellen and James Fields, of Carnival experiences. You'll find the article at http://www.yucatanliving.com/events/carnaval-through-yucatecan-glasses.htm.
So enjoy, participate in the fun if you get the chance and Laissez les bons temps rouler, y'all !
Patt
Sources and good reads:
www.wikipedia.org
http://www.lsue.edu/acadgate/mardmain.htm
http://www.neworleansonline.com/neworleans/mardigras/mgdictionary.html
http://www.portarthur.com/mardigras/
http://www.neworleansonline.com
http://www.novareinna.com/festive/mardi.html
http://doa.louisiana.gov/osp/aboutus/holidays.htm
http://www.legis.state.la.us/lss/lss.asp?doc=74097
http://www.angelfire.com/folk/cajunfrench/expressions.txt
http://www.yucatanliving.com/events/carnaval-through-yucatecan-glasses.htm
http://www.yucatantoday.com/events/eng-carnaval.htm
Funny and informative sites of Cajun expressions and family type histories:
Don't miss the pictionary in this one ! http://lafourche.k12.la.us/teymard/cajunword/
Also see: http://www.geocities.com/tokyo/flats/4396/language.html#expressions
http://www.cajunfrenchmusic.org/history/
Sunday, January 20, 2008
St. Patrick's Day Recipes
St. Patrick's Day In My Corner Of Southeast Texas!
I think I landed in Texas when I was about three years old. Don't remember much about that time. My family used to tell me the stories though.
My mother says I was conceived in Hawaii. My father was a Marine pilot from Ohio or thereabouts. My mother was from good old southeast Texas. I never paid attention to where or how they met. Before I was born, my mother and father moved to Miami Beach, Florida. My father was a Sullivan from Irish decent. Nothing doing but that the first born was to be a Patrick or Patricia. A girl, Ta Da!
At some point we migrated to one of the Carolinas where my brother was born.
My father was either wanting his old family name preserved in his children or he had a really perverse streak of humor. Both my brother and I have the middle name (or initial as it is) of 'O. Trying to get it to O'Sullivan you see.
Divorce happened and my mother, brother and I ended up in Texas with my grandparents.
I really never heard many stories about my father. That is one thing different from today's divorced couples. I didn't see him, no one spoke bad of him, nor did they speak of him much at all.
The stories I had heard was that he had a horrid sense of direction in his driving abilities. I have inherited that trait! I heard that he loved to clown around. I married a jokester too one time. And I heard that he and his brother (who and where I don't know) would dye their hair green and drink green beer on St. Patrick's Day. I haven't tried the dye thing and don't think I ever will on purpose.
In my southeast Texas family's schedule, St. Patrick's Day wasn't a really big celebration. We did have corned beef, potatoes of some kind, cornbread or potato rolls (which I love) but no green hair or beer of any color. That last part has changed now that I'm old enough and have my own household.
So let me dig in my recipe boxes and give you some of the St. Patrick's Day recipes from the past that I use still in the present. Remember, I have gathered these from absolutely everywhere, written them on index cards and have almost no notations of when or where or from whom I received them.
Irish Stew - everyone on the www or cookbooks will have articles on this. Believe it or not, I don't even have an index card named this! I don't think my family ever really called it stew. We called the dish goulash. Goulash was a winter dish without necessarily being tied to a holiday.
Reuben Casserole: 6 servings
32 oz of canned sauerkraut, rinsed and drained
1 tsp caraway seeds
1/2 c mayonnaise
12 oz can corned beef, flaked with fork
1/2 tsp curry powder
1 T mustard
1 c shredded Swiss cheese
3 slices Pumpernickel bread, cut into small cubes
1 tomato, cut into wedges
Spread sauerkraut in the bottom of a 2 qt rectangular baking dish and sprinkle with caraway seeds. Crumble corned beef and sprinkle over the top of casserole.
Mix mayonnaise with mustard and curry powder; spread on the top. Sprinkle bread cubes and cheese over the top.
Cover and heat on medium heat or power in oven or microwave until warm through and cheese is melted. Arrange tomato wedges on top; cover and return to heat source until steaming.
Irish Soda Bread: I tend to favor yeast breads over those with soda, thus I am not overly fond of this type bread and do not make it. Sorry, but that's the way I cook!
Potato Ice Box Rolls: I just have to have this as one of my St. Patrick's Day recipes!
1 c milk, scalded
1 c hot mashed potatoes
1/2 c shortening
1/4 c sugar
2 tsp salt
1 yeast cake
1/2 c lukewarm water
2 eggs, beaten
5 to 6 c flour
Mix scalded milk, potatoes, shortening, sugar and salt. Let stand until lukewarm. Soften yeast in water; add to beaten eggs. Add egg mixture to lukewarm milk and potato mixture; add 1 1/2 c flour and beat well. Let this sponge mixture stand, covered, in a warm place for 1 hour or until full of bubbles. Stir in 3 1/2 to 4 1/2 c flour, making dough fairly stiff. Kneed until smooth. Return to greased bowl; grease top of dough and chill in refrigerator.
Shape into rolls. Place in greased pans and allow to rise. Bake at 325 degrees for 12 to 15 minutes.
Potato Pancakes: Start your morning in an Irish frame of mind!!
1 egg
1 c cold mashed potatoes
1/2 c milk
2 T oil
2 c Bisquick or like baking mix
Syrup or Jelly
Beat egg, potatoes, milk and oil until smooth. Stir in baking mix. Drop by Tablespoons onto hot griddle. Serve hot with syrup and your favorite sides.
Irish Coffee: Never had this in our household while I was growing up. I don't make it now. I like my coffee hot and black and my whiskey with a little water and ice.
Speaking of whiskey, Irish Whiskey is a distinct tradition. You'd have to investigate through others as to the brand names, qualities, etc. I'm a Jack Daniels Black Label gal. So there.
I have a friend that was experimenting with making homemade Irish cream as in Bailey's. She had promised to give me her perfected recipe once quite right. Either she abandoned her efforts, forgot me or never got it to that 'quite right' stage. I have found a recipe on the big www though and you can too. I have not tried to make it though.
Corned Beef and Cabbage: Another believe it or not - I don't have an index card on this one either. Guess I just make it like I want. That being said, I will tell you how I usually do this, sometimes with minor variations.
Corned beef roast
1 medium onion, chopped medium size
Salt and pepper to taste
1 medium cabbage, cut in wedges
2 large Irish potatoes, cubed in large chunks
Beef broth
In casserole dish place corned beef roast generously rubbed with salt and pepper. Pour at least a 1/2 inch of broth into the pan without disturbing the seasonings on the roast. Arrange potatoes, onion and cabbage around and on top of the roast. Cover. Cook a little longer than the corned beef wrapper dictates. The potatoes need to be tender. Let your guests decide whether they want to incorporate mustard, horseradish sauce or cider vinegar with their meat. Make it available in any case. Um, um good.
Corned Beef and Cabbage Salad: This is really good. If you're not expecting to have a crowd over for the holiday, it's a perfect meal. Perfect too with the leftovers from the big meal.
3 medium potatoes, cooked and sliced 1/4 inch thick.
1/4 c sliced green onions
1/2 c dill pickles, chopped
2 c shredded cabbage
12 oz can corned beef, diced or 2 c diced leftover corned beef
Oil and vinegar salad dressing or make your own (see below)
Cider vinegar
Place potatoes in bottom of a wide shallow bowl. Lightly sprinkle with salt, pepper and a dab of vinegar. Add green onions, pickles, cabbage and corned beef. Add dressing to your taste and toss. Allow those eating to determine whether they'd like to add a dab of mustard or horseradish sauce to their salad.
This is good with the potato rolls, Pumpernickel or rye bread and hot vegetable soup.
Make your own dressing: In a jar type container with lid, add 1 T Dijon-style mustard, 1/4 c vegetable oil, 3 T cider vinegar, 1/2 tsp salt and 1/4 tsp pepper. With lid on the container, shake to blend and use immediately or refrigerate but only for a couple of days.
Horseradish Sauce: There are many very different variations of this type recipe depending on your taste, ranging from hot sour to hot sweet. I prefer the off the shelf type myself and will add a dab of this or that to it if I choose.
I really hope you enjoy feasting on, if not just reading, my family's versions of Irish fare.Happy St. Patrick's Day and may the luck be with you always.Patt Barrington, nee Patricia O' Sullivan
I think I landed in Texas when I was about three years old. Don't remember much about that time. My family used to tell me the stories though.
My mother says I was conceived in Hawaii. My father was a Marine pilot from Ohio or thereabouts. My mother was from good old southeast Texas. I never paid attention to where or how they met. Before I was born, my mother and father moved to Miami Beach, Florida. My father was a Sullivan from Irish decent. Nothing doing but that the first born was to be a Patrick or Patricia. A girl, Ta Da!
At some point we migrated to one of the Carolinas where my brother was born.
My father was either wanting his old family name preserved in his children or he had a really perverse streak of humor. Both my brother and I have the middle name (or initial as it is) of 'O. Trying to get it to O'Sullivan you see.
Divorce happened and my mother, brother and I ended up in Texas with my grandparents.
I really never heard many stories about my father. That is one thing different from today's divorced couples. I didn't see him, no one spoke bad of him, nor did they speak of him much at all.
The stories I had heard was that he had a horrid sense of direction in his driving abilities. I have inherited that trait! I heard that he loved to clown around. I married a jokester too one time. And I heard that he and his brother (who and where I don't know) would dye their hair green and drink green beer on St. Patrick's Day. I haven't tried the dye thing and don't think I ever will on purpose.
In my southeast Texas family's schedule, St. Patrick's Day wasn't a really big celebration. We did have corned beef, potatoes of some kind, cornbread or potato rolls (which I love) but no green hair or beer of any color. That last part has changed now that I'm old enough and have my own household.
So let me dig in my recipe boxes and give you some of the St. Patrick's Day recipes from the past that I use still in the present. Remember, I have gathered these from absolutely everywhere, written them on index cards and have almost no notations of when or where or from whom I received them.
Irish Stew - everyone on the www or cookbooks will have articles on this. Believe it or not, I don't even have an index card named this! I don't think my family ever really called it stew. We called the dish goulash. Goulash was a winter dish without necessarily being tied to a holiday.
Reuben Casserole: 6 servings
32 oz of canned sauerkraut, rinsed and drained
1 tsp caraway seeds
1/2 c mayonnaise
12 oz can corned beef, flaked with fork
1/2 tsp curry powder
1 T mustard
1 c shredded Swiss cheese
3 slices Pumpernickel bread, cut into small cubes
1 tomato, cut into wedges
Spread sauerkraut in the bottom of a 2 qt rectangular baking dish and sprinkle with caraway seeds. Crumble corned beef and sprinkle over the top of casserole.
Mix mayonnaise with mustard and curry powder; spread on the top. Sprinkle bread cubes and cheese over the top.
Cover and heat on medium heat or power in oven or microwave until warm through and cheese is melted. Arrange tomato wedges on top; cover and return to heat source until steaming.
Irish Soda Bread: I tend to favor yeast breads over those with soda, thus I am not overly fond of this type bread and do not make it. Sorry, but that's the way I cook!
Potato Ice Box Rolls: I just have to have this as one of my St. Patrick's Day recipes!
1 c milk, scalded
1 c hot mashed potatoes
1/2 c shortening
1/4 c sugar
2 tsp salt
1 yeast cake
1/2 c lukewarm water
2 eggs, beaten
5 to 6 c flour
Mix scalded milk, potatoes, shortening, sugar and salt. Let stand until lukewarm. Soften yeast in water; add to beaten eggs. Add egg mixture to lukewarm milk and potato mixture; add 1 1/2 c flour and beat well. Let this sponge mixture stand, covered, in a warm place for 1 hour or until full of bubbles. Stir in 3 1/2 to 4 1/2 c flour, making dough fairly stiff. Kneed until smooth. Return to greased bowl; grease top of dough and chill in refrigerator.
Shape into rolls. Place in greased pans and allow to rise. Bake at 325 degrees for 12 to 15 minutes.
Potato Pancakes: Start your morning in an Irish frame of mind!!
1 egg
1 c cold mashed potatoes
1/2 c milk
2 T oil
2 c Bisquick or like baking mix
Syrup or Jelly
Beat egg, potatoes, milk and oil until smooth. Stir in baking mix. Drop by Tablespoons onto hot griddle. Serve hot with syrup and your favorite sides.
Irish Coffee: Never had this in our household while I was growing up. I don't make it now. I like my coffee hot and black and my whiskey with a little water and ice.
Speaking of whiskey, Irish Whiskey is a distinct tradition. You'd have to investigate through others as to the brand names, qualities, etc. I'm a Jack Daniels Black Label gal. So there.
I have a friend that was experimenting with making homemade Irish cream as in Bailey's. She had promised to give me her perfected recipe once quite right. Either she abandoned her efforts, forgot me or never got it to that 'quite right' stage. I have found a recipe on the big www though and you can too. I have not tried to make it though.
Corned Beef and Cabbage: Another believe it or not - I don't have an index card on this one either. Guess I just make it like I want. That being said, I will tell you how I usually do this, sometimes with minor variations.
Corned beef roast
1 medium onion, chopped medium size
Salt and pepper to taste
1 medium cabbage, cut in wedges
2 large Irish potatoes, cubed in large chunks
Beef broth
In casserole dish place corned beef roast generously rubbed with salt and pepper. Pour at least a 1/2 inch of broth into the pan without disturbing the seasonings on the roast. Arrange potatoes, onion and cabbage around and on top of the roast. Cover. Cook a little longer than the corned beef wrapper dictates. The potatoes need to be tender. Let your guests decide whether they want to incorporate mustard, horseradish sauce or cider vinegar with their meat. Make it available in any case. Um, um good.
Corned Beef and Cabbage Salad: This is really good. If you're not expecting to have a crowd over for the holiday, it's a perfect meal. Perfect too with the leftovers from the big meal.
3 medium potatoes, cooked and sliced 1/4 inch thick.
1/4 c sliced green onions
1/2 c dill pickles, chopped
2 c shredded cabbage
12 oz can corned beef, diced or 2 c diced leftover corned beef
Oil and vinegar salad dressing or make your own (see below)
Cider vinegar
Place potatoes in bottom of a wide shallow bowl. Lightly sprinkle with salt, pepper and a dab of vinegar. Add green onions, pickles, cabbage and corned beef. Add dressing to your taste and toss. Allow those eating to determine whether they'd like to add a dab of mustard or horseradish sauce to their salad.
This is good with the potato rolls, Pumpernickel or rye bread and hot vegetable soup.
Make your own dressing: In a jar type container with lid, add 1 T Dijon-style mustard, 1/4 c vegetable oil, 3 T cider vinegar, 1/2 tsp salt and 1/4 tsp pepper. With lid on the container, shake to blend and use immediately or refrigerate but only for a couple of days.
Horseradish Sauce: There are many very different variations of this type recipe depending on your taste, ranging from hot sour to hot sweet. I prefer the off the shelf type myself and will add a dab of this or that to it if I choose.
I really hope you enjoy feasting on, if not just reading, my family's versions of Irish fare.Happy St. Patrick's Day and may the luck be with you always.Patt Barrington, nee Patricia O' Sullivan
Friday, January 18, 2008
Cookies To Feed Them All During The Holidays
Do you need cookies for school or work? Chances are that you will need more than a dozen.
Luckily my son is grown and out of school. With so many little ones with allergies, I'd hate to worry about that. At least my coworkers are adults and will ask the ingredients if they may have an allergy.
These are some of my favorites to please my work crowd.
This first one is my top favorite. I first found it in a Southern Living cookbook and copied it to an index card. By doubling this recipe, making several batches and having a couple of hours to myself in the kitchen, I end up with quite a few more cookies than the recipe predicts.
Cake Mix Oatmeal Cookies: Single recipe says it will make 5 dozen cookies.
1 box yellow cake mix
1 cup vegetable oil
2 cups quick-cooking oats, uncooked
1 cup sugar
2 large eggs
1 cup chopped pecans, if desired (I don't)
1 1/2 tsp vanilla extract
Combine cake mix, oats and sugar in large bowl. Combine oil, eggs and vanilla. Add this to the dry ingredients, stirring well. Stir in pecans if desired.
Drop by rounded teaspoons onto ungreased cookie sheets. Bake at 350 degrees for 12 minutes or until lightly browned. My oven cooks quicker than this and I don't want them to be too lightly browned. Seems like they continue to bake at least a minute after coming out of the oven.
Remove to cool on wire racks.
Lemon Bars: I cannot remember having made these for years. Recipe says it will make 36 bars. Guess it depends on how you slice it.
2 1/4 cup flour, divided
1/2 cup powdered sugar
1 cup melted butter
4 eggs
2 cups granulated sugar
1/3 cup lemon juice
1/2 tsp baking powder
Preheat oven to 350 degrees. Mix 2 cups flour, the powdered sugar and butter. Spread into a 13 X 9 X 2" pan and bake 20 to 25 minutes. Combine eggs, granulated sugar, lemon juice, baking powder and remaining 1/4 cup flour; pour over baked shell. Bake until lightly browned, 20 to 25 minutes or until set. When cool, dust lightly with additional powdered sugar and cut into bars.
M&M Cookies: A favorite and not just with the kids. Recipe says will make 6 dozen, but I don't really remember it ever really making that many.
1 cup shortening
2 eggs
1 tsp baking soda
1 cup brown sugar, packed
2 tsp vanilla
1 tsp salt
1/2 cup granulated sugar
2 1/4 cup sifted flour
1 1/2 cups M&Ms
Cream shortening, sugars, eggs and vanilla. Sift together flour, soda and salt. Add to creamed mixture. Stir in 1/2 cup M&Ms. Drop on ungreased cookie sheet. Decorate tops with the remaining M&Ms. Bake at 375 degrees for 10 to 12 minutes.
Peanut Butter Cookies: 6 dozen
Cream together 1 cup butter and 1 cup peanut butter. Gradually add 1 cup each of white and brown sugar. Blend thoroughly. Add 2 eggs, one at a time and beat until smooth. Sift 2 cups flour with 1 tsp baking soda. Add to creamed mixture. Stir in 6 ounces chocolate chips. Drop onto greased cookie sheets and slightly flatten with the back of a spoon. Bake at 325 degrees for 15 minutes.
Sand Tarts: My index card does not tell me how many this will make, but they're so good, who cares?
3/4 cup shortening
1 tsp salt
2 Tbsp vanilla
1/4 cup butter
1/2 cup powdered sugar
2 cups sifted flour
1 cup pecans, ground or chopped very fine
Blend shortening, butter, salt, powdered sugar and vanilla. Add flour and pecans. Drop by tsp onto greased cookie sheets. Bake at 325 degrees for 25 minutes.
Slice and Bake Oatmeal Cookies: Recipe says will make 6 dozen
1 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 cup granulated sugar
1 cup firmly packed brown sugar
1 cup shortening
2 eggs
1 tsp vanilla
3 cups quick-cooking oats, uncooked
1/2 cups chopped pecans
Combine flour, soda and salt; stir well and set aside. Combine sugars, shortening; cream together well. Beat in eggs and vanilla. Add flour mixture; mix well. Stir in oats and pecans. Divide dough in half. Shape each half into 12 X 2" rolls. Wrap in waxed paper and chill overnight. Slice into 1/4" thick slices and place on ungreased cookie sheets. Bake at 375 degrees for 8 to 10 minutes or until lightly browned. Cool on wire racks.
I usually cut my slices in halves or quarters, depending on the size of the cookies I want.
Sugar Cookies: This recipe only make about 2 1/2 dozen but they are so good.
1 egg
1 cup sugar
1 tsp cream of tartar
1 1/2 sticks of butter
Pinch of baking soda
1 1/2 cups flour
1 tsp vanilla
Cream together sugar and butter; add egg and vanilla. Stir in flour which has been sifted with cream of tartar and soda. Roll out slightly on floured board but not too thin. Sprinkle with more sugar. Place on slightly oiled cookie sheet and bake for approximately 20 minutes or until lightly brown around the edges in a 250 degree oven.
Banana Bread Pudding: Everyone likes this one!
20 plus slices of white or wheat bread, preferably a little stale, broken into small pieces in a large bowl
4 eggs, beaten
1 tsp vanilla
1 1/3 cup sugar
1 cup milk
2 generous cups of mashed, ripe bananas
In a large bowl separate from the bread, whisk all other ingredients until well blended. Pour over bread and mix until thoroughly moistened. Pour into a spray coated 9 X 13 X 2" pan (or two depending on the thickness you want). Bake at 375 degrees (may need less time if in two pans). Test with a toothpick as you would a cake. Will still be moist, but not wet. Some people prefer more moist, others more dry. Cool in pan on rack; turn out and cut into squares or bars.
Luckily my son is grown and out of school. With so many little ones with allergies, I'd hate to worry about that. At least my coworkers are adults and will ask the ingredients if they may have an allergy.
These are some of my favorites to please my work crowd.
This first one is my top favorite. I first found it in a Southern Living cookbook and copied it to an index card. By doubling this recipe, making several batches and having a couple of hours to myself in the kitchen, I end up with quite a few more cookies than the recipe predicts.
Cake Mix Oatmeal Cookies: Single recipe says it will make 5 dozen cookies.
1 box yellow cake mix
1 cup vegetable oil
2 cups quick-cooking oats, uncooked
1 cup sugar
2 large eggs
1 cup chopped pecans, if desired (I don't)
1 1/2 tsp vanilla extract
Combine cake mix, oats and sugar in large bowl. Combine oil, eggs and vanilla. Add this to the dry ingredients, stirring well. Stir in pecans if desired.
Drop by rounded teaspoons onto ungreased cookie sheets. Bake at 350 degrees for 12 minutes or until lightly browned. My oven cooks quicker than this and I don't want them to be too lightly browned. Seems like they continue to bake at least a minute after coming out of the oven.
Remove to cool on wire racks.
Lemon Bars: I cannot remember having made these for years. Recipe says it will make 36 bars. Guess it depends on how you slice it.
2 1/4 cup flour, divided
1/2 cup powdered sugar
1 cup melted butter
4 eggs
2 cups granulated sugar
1/3 cup lemon juice
1/2 tsp baking powder
Preheat oven to 350 degrees. Mix 2 cups flour, the powdered sugar and butter. Spread into a 13 X 9 X 2" pan and bake 20 to 25 minutes. Combine eggs, granulated sugar, lemon juice, baking powder and remaining 1/4 cup flour; pour over baked shell. Bake until lightly browned, 20 to 25 minutes or until set. When cool, dust lightly with additional powdered sugar and cut into bars.
M&M Cookies: A favorite and not just with the kids. Recipe says will make 6 dozen, but I don't really remember it ever really making that many.
1 cup shortening
2 eggs
1 tsp baking soda
1 cup brown sugar, packed
2 tsp vanilla
1 tsp salt
1/2 cup granulated sugar
2 1/4 cup sifted flour
1 1/2 cups M&Ms
Cream shortening, sugars, eggs and vanilla. Sift together flour, soda and salt. Add to creamed mixture. Stir in 1/2 cup M&Ms. Drop on ungreased cookie sheet. Decorate tops with the remaining M&Ms. Bake at 375 degrees for 10 to 12 minutes.
Peanut Butter Cookies: 6 dozen
Cream together 1 cup butter and 1 cup peanut butter. Gradually add 1 cup each of white and brown sugar. Blend thoroughly. Add 2 eggs, one at a time and beat until smooth. Sift 2 cups flour with 1 tsp baking soda. Add to creamed mixture. Stir in 6 ounces chocolate chips. Drop onto greased cookie sheets and slightly flatten with the back of a spoon. Bake at 325 degrees for 15 minutes.
Sand Tarts: My index card does not tell me how many this will make, but they're so good, who cares?
3/4 cup shortening
1 tsp salt
2 Tbsp vanilla
1/4 cup butter
1/2 cup powdered sugar
2 cups sifted flour
1 cup pecans, ground or chopped very fine
Blend shortening, butter, salt, powdered sugar and vanilla. Add flour and pecans. Drop by tsp onto greased cookie sheets. Bake at 325 degrees for 25 minutes.
Slice and Bake Oatmeal Cookies: Recipe says will make 6 dozen
1 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 cup granulated sugar
1 cup firmly packed brown sugar
1 cup shortening
2 eggs
1 tsp vanilla
3 cups quick-cooking oats, uncooked
1/2 cups chopped pecans
Combine flour, soda and salt; stir well and set aside. Combine sugars, shortening; cream together well. Beat in eggs and vanilla. Add flour mixture; mix well. Stir in oats and pecans. Divide dough in half. Shape each half into 12 X 2" rolls. Wrap in waxed paper and chill overnight. Slice into 1/4" thick slices and place on ungreased cookie sheets. Bake at 375 degrees for 8 to 10 minutes or until lightly browned. Cool on wire racks.
I usually cut my slices in halves or quarters, depending on the size of the cookies I want.
Sugar Cookies: This recipe only make about 2 1/2 dozen but they are so good.
1 egg
1 cup sugar
1 tsp cream of tartar
1 1/2 sticks of butter
Pinch of baking soda
1 1/2 cups flour
1 tsp vanilla
Cream together sugar and butter; add egg and vanilla. Stir in flour which has been sifted with cream of tartar and soda. Roll out slightly on floured board but not too thin. Sprinkle with more sugar. Place on slightly oiled cookie sheet and bake for approximately 20 minutes or until lightly brown around the edges in a 250 degree oven.
Banana Bread Pudding: Everyone likes this one!
20 plus slices of white or wheat bread, preferably a little stale, broken into small pieces in a large bowl
4 eggs, beaten
1 tsp vanilla
1 1/3 cup sugar
1 cup milk
2 generous cups of mashed, ripe bananas
In a large bowl separate from the bread, whisk all other ingredients until well blended. Pour over bread and mix until thoroughly moistened. Pour into a spray coated 9 X 13 X 2" pan (or two depending on the thickness you want). Bake at 375 degrees (may need less time if in two pans). Test with a toothpick as you would a cake. Will still be moist, but not wet. Some people prefer more moist, others more dry. Cool in pan on rack; turn out and cut into squares or bars.
Easter in Texas - Then and Now; Southeast Texas That Is
Easter has always been a special holiday in my family.
As children, we awoke very early with my mother telling us that she knew that the Easter Bunny had come. The dining room table would hold a large basket of chocolates and gifts for each of the four of us. This is one day that Mother relaxed her rule about absolutely having to consume breakfast before you left the house.
Soon after, as a team, we would commence to look for Easter eggs hidden by the Easter Bunny! We had always boiled, cooled and colored eggs as a family the night before and left them so that the Bunny would be sure to find them, only to hide them for us!
Unless it was raining, or had been expected to overnight, the eggs were hidden in our large yard. Rainy times deemed that they were hidden in our not so large house.
As I entered high school, my mother's Easter Bunny duties (which meant staying up late at night or awakening very early in the morning to hide eggs) fell to me.
Celebrations of Jesus' resurrection were great rituals in our southern Baptist church.
In addition, as a young girl and up into my teens, I had a new dress and patent leather shoes for this occasion. Especially while I was young, I also had new baby doll socks, purse and a hat of some sort. I love hats to this day, but it's hard to find an appropriate place to wear one.
From that day until Labor Day it was also acceptable to wear white dresses and shoes, linen clothing, sandals, seersucker and straw handbags.
After church, a large family dinner was had. Oh, the food! Let me share some of our recipes. Again, most of my recipe collection is handwritten on index cards without a scrap of information on where or when I acquired the information.
Ham is Easter in the south. Many dishes complimented the ham, but the main menu included potato salad, broccoli casserole, 5 cup salad, green salad, yeast rolls, stuffed celery, olives, pickles, sweet tea, pound cake and chocolate sheet cake. Every relative participating in the meal would also bring dishes. At least one of us made chicken and dumplings as well.
Ham: My family wasn't that big on any type of glaze for the ham. Now I don't mind having a pork roast or picnic ham in the oven for hours, but for a large gathering, it's just too easy to buy a large ham that's fully cooked and needs only be heated in the oven.
Potato Salad: I prefer mine smooth, not chunky, and creamy with mayonnaise and mustard.
Depending on the quantity you'll need, wash and chunk in medium sizes a fair amount of Irish potatoes. Smaller chunks will get tender faster without being water logged. Boil until tender then drain off all but a small amount of the water. Mash them the good old vigorous southern way.
While the potatoes are boiling, cut up in relatively small pieces of celery, pickles, onions and green olives with pimentos. You want these to be visible in your salad without being overly so. Again, the quantity depends on the amount of salad you are making.
Mix the vegetables into the mashed potatoes, add a good size dab of butter, generous with the salt and pepper, and a big dollop of mayonnaise and a smaller dollop of mustard.
Mix together well. Adjust seasons as necessary. If desired, sprinkle with paprika just before serving.
5 cup salad: My family has made this in varied form, but the one I like best is a simple 1 cup sour cream, 1 cup coconut, 1 cup mandarin oranges, drained, 1 cup pineapple chunks, drained and 1 cup miniature marshmallows. Combine all, cover and chill at least 24 hours before serving. Other ingredients or substitutions could include chopped pecans, candied cherries, chopped fresh apples, pears, etc.
Broccoli Casserole: This recipe has been around for a good while and goes by several names yet very few variations. 1 stick margarine, 1 small onion, chopped, 2 cans of cream of mushroom soup, 2 cups cooked rice, 1 large jar Cheez Whiz, 2 boxes of frozen broccoli, thawed and drained
Saute onions in margarine; mix in all other ingredients. Transfer to baking dish, cover and bake at 350 degrees for 45 minutes.
Yeast Rolls aka Last Minute Rolls: Start these about 1 1/2 hours before dinner.1 1/4 cup scalded milk, 2 1/2 Tbsp sugar, 1/4 cup soft shortening (like Crisco), 1 1/2 tsp salt, 2 pkgs yeast, 1/4 cup warm water,3 1/4 cup sifted flour
Into scalded milk in large bowl, stir sugar, salt and shortening. Cool to lukewarm. Sprinkle yeast in warm water until dissolved and well blended. Stir this into milk, adding flour. Mix til well blended. Cover with wax paper and tea towel (aka dish towel). Let this sit until dough doubles in size. Stir well then beat vigorously about 1/2 minute.
Fill greased 3" muffin pan cups about 2/3 full. Bake at 400 degrees for 25 minutes.
My dumpling recipe for good ol' chicken and dumplings will be for another time. You've got plenty to cook now as it is.
Pound Cake: This recipe is in my grandmother's handwriting and the index card has yellowed with time. Her sister was the pound cake queen in the family (after my great grandmother passed), but grandmother could make this too. I will repeat as written.
Cream 1 2/3 cup sugar with 1 cup Crisco. Add 5 eggs, one at a time, beating well after each egg. Add 2 cups sifted flour. Add 1/4 tsp salt. Mix flour in a little at a time, beating constantly. Add 1 tsp vanilla. Bake for 1 hour at 325 degrees. Leave cake in pan until cool.
Chocolate Sheet Cake: My mother knew this was my favorite and made it at most special occasions.
2 cups flour, 2 cups sugar, 1/4 lb margarine (1 stick), 1/2 cup oil, 1 cup water, 3 Tbsp cocoa, 1/2 tsp baking soda,1/2 cup buttermilk (remember you can make a good substitution rather than buying), 2 eggs slightly beaten, 1 tsp vanilla
Boil margarine, oil, water and cocoa. Pour over flour and sugar in large bowl. Mix soda and buttermilk together. Add to mixture. Add eggs and vanilla. Pour into greased and floured 13 X 9 X 2" pan. Bake at 400 degrees for 20 minutes. Cool for 10 minutes before icing.
Icing: 1/4 lb margarine, 3 Tbsp cocoa, 6 Tsp milk Mix all and boil. Add 1 lb powdered sugar and 1/2 tsp vanilla. Beat well. Add chopped nuts if desired. Frost cake while still warm.
I hope that you enjoy your Easter, the occasion, the Easter Bunny and the recipes.
As children, we awoke very early with my mother telling us that she knew that the Easter Bunny had come. The dining room table would hold a large basket of chocolates and gifts for each of the four of us. This is one day that Mother relaxed her rule about absolutely having to consume breakfast before you left the house.
Soon after, as a team, we would commence to look for Easter eggs hidden by the Easter Bunny! We had always boiled, cooled and colored eggs as a family the night before and left them so that the Bunny would be sure to find them, only to hide them for us!
Unless it was raining, or had been expected to overnight, the eggs were hidden in our large yard. Rainy times deemed that they were hidden in our not so large house.
As I entered high school, my mother's Easter Bunny duties (which meant staying up late at night or awakening very early in the morning to hide eggs) fell to me.
Celebrations of Jesus' resurrection were great rituals in our southern Baptist church.
In addition, as a young girl and up into my teens, I had a new dress and patent leather shoes for this occasion. Especially while I was young, I also had new baby doll socks, purse and a hat of some sort. I love hats to this day, but it's hard to find an appropriate place to wear one.
From that day until Labor Day it was also acceptable to wear white dresses and shoes, linen clothing, sandals, seersucker and straw handbags.
After church, a large family dinner was had. Oh, the food! Let me share some of our recipes. Again, most of my recipe collection is handwritten on index cards without a scrap of information on where or when I acquired the information.
Ham is Easter in the south. Many dishes complimented the ham, but the main menu included potato salad, broccoli casserole, 5 cup salad, green salad, yeast rolls, stuffed celery, olives, pickles, sweet tea, pound cake and chocolate sheet cake. Every relative participating in the meal would also bring dishes. At least one of us made chicken and dumplings as well.
Ham: My family wasn't that big on any type of glaze for the ham. Now I don't mind having a pork roast or picnic ham in the oven for hours, but for a large gathering, it's just too easy to buy a large ham that's fully cooked and needs only be heated in the oven.
Potato Salad: I prefer mine smooth, not chunky, and creamy with mayonnaise and mustard.
Depending on the quantity you'll need, wash and chunk in medium sizes a fair amount of Irish potatoes. Smaller chunks will get tender faster without being water logged. Boil until tender then drain off all but a small amount of the water. Mash them the good old vigorous southern way.
While the potatoes are boiling, cut up in relatively small pieces of celery, pickles, onions and green olives with pimentos. You want these to be visible in your salad without being overly so. Again, the quantity depends on the amount of salad you are making.
Mix the vegetables into the mashed potatoes, add a good size dab of butter, generous with the salt and pepper, and a big dollop of mayonnaise and a smaller dollop of mustard.
Mix together well. Adjust seasons as necessary. If desired, sprinkle with paprika just before serving.
5 cup salad: My family has made this in varied form, but the one I like best is a simple 1 cup sour cream, 1 cup coconut, 1 cup mandarin oranges, drained, 1 cup pineapple chunks, drained and 1 cup miniature marshmallows. Combine all, cover and chill at least 24 hours before serving. Other ingredients or substitutions could include chopped pecans, candied cherries, chopped fresh apples, pears, etc.
Broccoli Casserole: This recipe has been around for a good while and goes by several names yet very few variations. 1 stick margarine, 1 small onion, chopped, 2 cans of cream of mushroom soup, 2 cups cooked rice, 1 large jar Cheez Whiz, 2 boxes of frozen broccoli, thawed and drained
Saute onions in margarine; mix in all other ingredients. Transfer to baking dish, cover and bake at 350 degrees for 45 minutes.
Yeast Rolls aka Last Minute Rolls: Start these about 1 1/2 hours before dinner.1 1/4 cup scalded milk, 2 1/2 Tbsp sugar, 1/4 cup soft shortening (like Crisco), 1 1/2 tsp salt, 2 pkgs yeast, 1/4 cup warm water,3 1/4 cup sifted flour
Into scalded milk in large bowl, stir sugar, salt and shortening. Cool to lukewarm. Sprinkle yeast in warm water until dissolved and well blended. Stir this into milk, adding flour. Mix til well blended. Cover with wax paper and tea towel (aka dish towel). Let this sit until dough doubles in size. Stir well then beat vigorously about 1/2 minute.
Fill greased 3" muffin pan cups about 2/3 full. Bake at 400 degrees for 25 minutes.
My dumpling recipe for good ol' chicken and dumplings will be for another time. You've got plenty to cook now as it is.
Pound Cake: This recipe is in my grandmother's handwriting and the index card has yellowed with time. Her sister was the pound cake queen in the family (after my great grandmother passed), but grandmother could make this too. I will repeat as written.
Cream 1 2/3 cup sugar with 1 cup Crisco. Add 5 eggs, one at a time, beating well after each egg. Add 2 cups sifted flour. Add 1/4 tsp salt. Mix flour in a little at a time, beating constantly. Add 1 tsp vanilla. Bake for 1 hour at 325 degrees. Leave cake in pan until cool.
Chocolate Sheet Cake: My mother knew this was my favorite and made it at most special occasions.
2 cups flour, 2 cups sugar, 1/4 lb margarine (1 stick), 1/2 cup oil, 1 cup water, 3 Tbsp cocoa, 1/2 tsp baking soda,1/2 cup buttermilk (remember you can make a good substitution rather than buying), 2 eggs slightly beaten, 1 tsp vanilla
Boil margarine, oil, water and cocoa. Pour over flour and sugar in large bowl. Mix soda and buttermilk together. Add to mixture. Add eggs and vanilla. Pour into greased and floured 13 X 9 X 2" pan. Bake at 400 degrees for 20 minutes. Cool for 10 minutes before icing.
Icing: 1/4 lb margarine, 3 Tbsp cocoa, 6 Tsp milk Mix all and boil. Add 1 lb powdered sugar and 1/2 tsp vanilla. Beat well. Add chopped nuts if desired. Frost cake while still warm.
I hope that you enjoy your Easter, the occasion, the Easter Bunny and the recipes.
Saturday, January 12, 2008
Do You Remember the Belly Rubbing Dance Songs and Locations Where We Danced ?
Do you remember where we use to go to dance that slow and that close? Do you remember the songs?
For this read, you'll have to realize that I live in southeast Texas. I'm in the Golden Triangle area of Beaumont, Port Arthur and Orange to be exact.
The good ol' songs come back as snippets of song on commercials and I'll get one in my head when I hear that soundbite and hum it for days.
Several years ago, my son was amazed that I knew the words to a 'new' song. I tried to explain that the song was just a remake of a song released previously. He'd have none of it at the time. Silly boy.
They just don't often write good songs anymore. That's my opinion and I'm sticking to it.
Last weekend during the NFL Playoffs, a commercial had what I term a 'blip' of "Unchain My Heart". I loved that song and still do. I'm sure that I fell in love for the duration of that song being played numerous times while dancing.
I have that same reaction to a lot of the 'blips' and the songs on the oldies stations on the radio.
All my song and dance memories are great ones.
It makes me long for the dance halls (or whatever name you choose) of that time period.
It's hard for me to get into dancing around most of the establishments in my area . More often the music is not those good old tunes. Then, of course, there's the fact that the willing dance partners present are not really from my generation and / or have absolutely no clue how to dance to these songs. Flailing your arms and head and stomping your feet is not what I consider dancing in southeast Texas. To me it indicates that your Mama didn't teach you either social graces or dance skills. I prefer to think that rather than rashes or other social diseases.
For those of this area, do you remember the Rodair Club, Sparkle Paradise, Silver Spur, Yvonne's, the Holiday Club, the Ridgewood, The Palace? Then there were the ones that we went to 'cross the river.
There are still some fine places to dance in my area - that I consider fine, that is.
Check out the schedules at the following facilities (and most have great food!):
MacKenzie's Pub in Beaumont: www.mackenziespub.com
Pine Tree Lodge in LaBelle: www.pinetreelodgerestaurant.com
Club 87 in Orange / Little Cypress found listed in: www.orangeleader.com
Larry's French Market in Groves: www.larrysfrenchmarket.com
Boudain Hut: www.boudainlink.com
To get you reminiscing, think back to these:
Cherry Pie
Red, Red Rose
Crazy
Unchained Melody
Hold Me, Thrill Me, Kiss Me
Statue of a Fool
Unforgettable
I Can't Help Falling in Love
Only You
When a Man Loves a Woman
Love Me Tender
Have I got you humming yet?
Now come with me to flail your arms, stomp your feet, act silly and enjoy a good ol' southeast Texas Mardi Gras celebration or to one of my recommended entertainment locations !
For this read, you'll have to realize that I live in southeast Texas. I'm in the Golden Triangle area of Beaumont, Port Arthur and Orange to be exact.
The good ol' songs come back as snippets of song on commercials and I'll get one in my head when I hear that soundbite and hum it for days.
Several years ago, my son was amazed that I knew the words to a 'new' song. I tried to explain that the song was just a remake of a song released previously. He'd have none of it at the time. Silly boy.
They just don't often write good songs anymore. That's my opinion and I'm sticking to it.
Last weekend during the NFL Playoffs, a commercial had what I term a 'blip' of "Unchain My Heart". I loved that song and still do. I'm sure that I fell in love for the duration of that song being played numerous times while dancing.
I have that same reaction to a lot of the 'blips' and the songs on the oldies stations on the radio.
All my song and dance memories are great ones.
It makes me long for the dance halls (or whatever name you choose) of that time period.
It's hard for me to get into dancing around most of the establishments in my area . More often the music is not those good old tunes. Then, of course, there's the fact that the willing dance partners present are not really from my generation and / or have absolutely no clue how to dance to these songs. Flailing your arms and head and stomping your feet is not what I consider dancing in southeast Texas. To me it indicates that your Mama didn't teach you either social graces or dance skills. I prefer to think that rather than rashes or other social diseases.
For those of this area, do you remember the Rodair Club, Sparkle Paradise, Silver Spur, Yvonne's, the Holiday Club, the Ridgewood, The Palace? Then there were the ones that we went to 'cross the river.
There are still some fine places to dance in my area - that I consider fine, that is.
Check out the schedules at the following facilities (and most have great food!):
MacKenzie's Pub in Beaumont: www.mackenziespub.com
Pine Tree Lodge in LaBelle: www.pinetreelodgerestaurant.com
Club 87 in Orange / Little Cypress found listed in: www.orangeleader.com
Larry's French Market in Groves: www.larrysfrenchmarket.com
Boudain Hut: www.boudainlink.com
To get you reminiscing, think back to these:
Cherry Pie
Red, Red Rose
Crazy
Unchained Melody
Hold Me, Thrill Me, Kiss Me
Statue of a Fool
Unforgettable
I Can't Help Falling in Love
Only You
When a Man Loves a Woman
Love Me Tender
Have I got you humming yet?
Now come with me to flail your arms, stomp your feet, act silly and enjoy a good ol' southeast Texas Mardi Gras celebration or to one of my recommended entertainment locations !
Mardi Gras Recipes: Cajun Style Meals, Snacks, Drinks and More
Mardi Gras in Southeast Texas!
Yes, southeast Texas 'does' Mardi Gras too!
We're right on the border of Louisiana (at least my Golden Triangle of Orange, Port Arthur and Beaumont are).
Sure, Crystal Beach, Galveston and Houston 'do' Mardi Gras too, but it's all right here so why travel and miss any time away from a party?
Mardi Gras 2008 planning began right after the 2007 Mardi Gras and the parties, balls and 'doings' began well before the end of the year. This year, our area's Mardi Gras main public festivities will be held a week before and up until Fat Tuesday, February 5th.
The area links at the bottom of this article will direct you to a few events. The www will lead you to many more avenues and venues.
My family did not have Mardi Gras traditions or family dinners. We were always more interested in the surrounding holidays (depending on the Mardi Gras / Ash Wednesday date) and with getting ready for St. Patrick's Day, Valentine's and Easter. Those were BIG deals at our house.
Since being grown, I have thrown Mardi Gras and all it's wonder into my mix of traditions.
Let me share a few recipes and suggestions of dishes with you.
Of course you have to have gumbo. (Don't forget the file and Tabasco! File is pronounced fee-lay y'all.) Rice, potato salad and plenty of crackers are a must. King Cake and bread pudding, with or without a sauce, is also a staple. Then, depending on the size of your guest or family list, the other menu items could or would include: boudain, boudain dip, jambalaya or dirty rice, red beans and rice, Mexican or crawfish cornbread, fried fish, boiled shrimp, beignets, funnel cakes, sangria and plenty of bloody Marys!
Let's start with my gumbo. I make chicken and sausage gumbo because that is what I like best. That's my method of cooking. I cook what I like.
I simply cannot start with the biggest pot I have. I always make more than I originally intend and have to graduate to bigger pots as ingredients are added. If I started with my biggest pot, I wouldn't have a bigger one!
Depending on the number of people you expect to feed, boil an adequate amount of chicken so that the pot will not be scarce of deboned poultry. Don't cook it to death, but make sure that the juices run clear. Remember that additional cooking time will be had in all the simmering you'll be doing. Cool and debone the chicken but don't throw out the broth!!! You want a very rich broth so be sure to add either canned liquid, granulated or cubed chicken broth to the boiled chicken water. Meanwhile, cut up (but not diced size) plenty of onions, celery, garlic and bell peppers. These will be your vegetables in your gumbo so they must be big enough to see and munch on. Well, go ahead and dice the garlic. Not many want to crunch into a large piece of this.
My roux for years was a 45 minute stirring constantly ritual of flour and oil over a slow fire (as in stove top). More than once, I had to throw the mixture out and start the process over. Grrrrr. Then, wonder of wonders, geniuses prepacked the mixture to simplify my life!!! This is now the only way I make roux! So make your roux according to the product's instructions. No, more is not better and the cooking time is an important factor. Please use a cast iron skillet. There's no other way it should be prepared!! And again, read the instructions for the roux. Some are completely different than my cooking method.
Make sure your cut-up veggies are well drained (or you'll burn yourself as they hit the hot roux and make a mess of your stove and the roux to boot) and saute in the prepared roux. Add a very little bit of the still warm broth to the roux / veggie mixture and stir like crazy. Add a little more at a time until roux and vegetables are not all clumped together. Reheat your broth if it hasn't been on simmer, and slowly add your skillet concoction to the pot of broth and stir well. Some people swear that you have to have the mixture come to a rolling boil. I have never felt the need as mine will simmer for quite a good period of time.
Next add the cut-up chicken. The amount of chicken in the pot will determine how much sausage you want to use in it. It may look like a lot of chicken in there, but if you let everyone fix their own bowl, they'll dredge all of the meat out quicker than you think!
I like to buy precooked smoked sausage. Andouille sausage is preferred by many, but is not in every grocery store in my area. This is the time that you want to add salt and pepper to the pot. Before you get too heavy handed with the salt, look to see how much salt / sodium was in that broth you added. Everyone will probably add more seasonings at the table, but put yours in there anyway.
Now it just needs to simmer so that all the flavorings can blend. The longer it simmers, the better the flavor in my opinion. The time allows me to finish other preparations too.
Wash and cut up green onions and parsley. These you'll stir into the pot about 15 minutes before serving time or let your guests add as desired.
Make rice and potato salad. Yes, potato salad. Some people, though I don't know many, like their bowls of gumbo with nothing else. Most will want either rice or potato salad in their bowls of gumbo. The file and Tabasco will be used, or not, by those that want it. Crackers are a staple with gumbo, but some have French bread and / or cornbread available as well.
Enjoy and hope that you'll have leftovers! It gets better after the first day! That is another good reason you can make this prior to your gathering! Tastes better and you won't look so tired on the day of your gathering.
I have, but no longer, made King Cake. It's far too easy to buy one and not at all as expensive as making it yourself. Many websites offer recipes for this sugar fantasy.
I do, however, make bread pudding. This is something I've never seen in one of our locals grocery stores.
Bread pudding: I'll give you the recipe that I wrote on an index card years ago. It's simple, simple and was probably my grandmother's recipe. Actually I make bread pudding by quadrupling this recipe. During the spring and summer I add well ripened bananas to the mix for a real yummy taste.
10 slices of white bread, broken into small pieces and soften in warm water (not necessary if you use older, half-stale bread.)
2 eggs
1 tsp vanilla (mine is from Mexico and is potent, but I like it that way)
1 c (or more) of sugar
2/3 c milk
Mix all well. Please no water with the bread!
Pour into pan. The pan size depends on your quantity. You can wax paper line the pan but don't grease.
Bake, uncovered, 30 minutes at 400 degrees.
Some people make either a whiskey or rum sauce to go with the pudding (which actually is more like gummy bars when it's cooled and you cut it or you can spoon it from the pan into bowls or dishes). I don't like to waste or share my whiskey, plus there's always some kid around that shouldn't taste that.
Boudain Dip: I first heard of this from one of our local television meteorologists, Dana Melancon. I love it but haven't found it on the station's website again.
Mix crumbled boudain, stripped of it's casing and heated in the microwave to cook as per the package instructions, with sour cream, a dab of mayonnaise, a touch of lemon juice if you like, and sprinkled liberally with a Cajun seasoning mix of your choice.
Make this to real dip consistency.
This can be served either chilled or slightly heated in the microwave. I like it both ways.
Serve with crackers, veggies or fancy breads. Ritz crackers are really good.
Jambalaya: Again, from one of my recipe index cards. Have no clue where I copied it from or when. Many years ago, I guarantee.
1/3 c vegetable oil
l large onion, chopped
3 garlic cloves, chopped
2 ribs celery, chopped
1 green (bell) pepper, chopped
2 lbs shrimp, shelled and deveined
1 lb smoked sausage
2 c uncooked long grain rice
2 c chicken broth
14 oz can halved or diced tomatoes
1 tsp cayenne
1 bay leaf
1/2 tsp crushed dried thyme
Salt to taste
1 T chopped fresh parsley
Heat oil in large skillet (I'm overly fond of cast iron). Saute onion, garlic, celery and bell pepper over medium-high heat until tender. Add shrimp and sausage; cook 10 minutes. Add rice, broth, tomatoes with their liquid, cayenne, thyme, bay leaf and salt.
Cover and bring liquids to a boil. Reduce to simmering. Cover for 40 minutes or until liquid is absorbed and rice is tender.
Stir in parsley about 5 minutes before you take it off the stove to serve. Be sure and take the bay leaf out and throw it out. It's served it's purpose.
Dirty Rice: This is my way, not similar to the regular recipes. I prefer making and eating Dirty Rice to Jambalaya. I'm not overly fond of shrimp.
4 c of cooked rice
1 1/2 lb of ground meat
2 ribs celery, diced pretty small
1 medium onion, diced small
Salt, pepper and cayenne
1 small clove garlic, dice pretty small
Chicken broth - you're going to 'wet' the dish, not drown it.
Brown ground meat (using a cast iron skillet, of course). Season with the salt, pepper and cayenne. Use a little vegetable oil if the meat didn't provide fat. If it did, pour off the majority of it. In the remaining oil (you can leave the meat in there or not), add the diced veggies and saute until slightly tender.
Combine this skillet full with the cooked rice in a large pot. Add enough of the broth to be damp enough that it won't burn as you heat it on the stove (or in the oven if you'd like to pour all into a pan). You just want to heat enough to blend the flavors and to serve.
You can provide chopped green onions and parsley on the side at the table for those that prefer.
Mexican Cornbread - now you can use the box mixes if you prefer
1 c yellow cornmeal
1 cup buttermilk (hint: rather than buy, make it with sweet, whole milk and a dash of lemon juice or white vinegar; let it sit and you'll see that it looks like buttermilk!)
2 eggs
1/4 c bacon drippings (you can use melted butter, margarine or vegetable oil)
1/2 tsp salt
3/4 tsp baking soda
1 medium onion, diced
canned, sliced jalapenos to taste
1 small can cream style corn
1/2 lb grated cheddar
Now I use about a pound of browned ground meat, seasoned to taste; other recipes don't usually call for this.
Mix together all but meat and cheese. Pour 1/2 of the batter into a large iron skillet that has been greased and heated. Sprinkle meat and cheese evenly over the top, then pour the remaining 1/2 of the batter on top.
Bake at 400 degrees for 35 to 50 minutes. Test like a cake with a toothpick through the top middle portion if you think it may not yet be baked through.
Beignets: There's a mix in the grocery store. Trust me: lots easier than making your own.
Sangria: Pour a bottle or two of your favorite red, wine or rose wine into a large pitcher. Add combinations of slices of lemons, orange, limes, pears, mangoes or strawberries. Taste and add sugar if not sweet to your liking. Brandy is a nice additive too.
Pour over ice in tea sized glasses and garnish or add some of your 'drunk' fruit! Replenish the fruit in the pitcher as needed. Make plenty because it's a crowd pleaser.
Bloody Marys: Everyone has their favorite recipe or mix to use. I have tried mix after mix after mix and I don't like any of them.
In a large pitcher add V8 hot and spicy, a good amount of vodka (don't make too thin; some people can add their own to their glass if they prefer). Stir in salt, pepper and celery salt (better to start with that and see how much salt you need - again, people will add their own to taste).
Serve the drinks over ice in tea glasses.
Cut cleaned celery sticks to glass length and have available. Some folks don't care for it so why waste it.
Have salt, pepper, celery salt, vodka and Tabasco within serving reach.
Let people 'doctor' their own! Why should you???
I hope that you enjoy these favorites and have a wonderful time celebrating Mardi Gras!
Websites to further 'wet' your fancy:
Beaumont, Tx: www.beaumontcvb.com
Port Arthur, Tx: www.portarthur.com
Orange, Tx: www.orangetexas.org
Crystal Beach, Tx: www.crystalbeach.com
Galveston, Tx: www.galveston.com
Houston, Tx: www.visithoustontexas.com
V8: www.v8juice.com
Gumbo File: www.texjoy.com
Tabasco: www.tabasco.com History, bottles, flavors and more!
Yes, southeast Texas 'does' Mardi Gras too!
We're right on the border of Louisiana (at least my Golden Triangle of Orange, Port Arthur and Beaumont are).
Sure, Crystal Beach, Galveston and Houston 'do' Mardi Gras too, but it's all right here so why travel and miss any time away from a party?
Mardi Gras 2008 planning began right after the 2007 Mardi Gras and the parties, balls and 'doings' began well before the end of the year. This year, our area's Mardi Gras main public festivities will be held a week before and up until Fat Tuesday, February 5th.
The area links at the bottom of this article will direct you to a few events. The www will lead you to many more avenues and venues.
My family did not have Mardi Gras traditions or family dinners. We were always more interested in the surrounding holidays (depending on the Mardi Gras / Ash Wednesday date) and with getting ready for St. Patrick's Day, Valentine's and Easter. Those were BIG deals at our house.
Since being grown, I have thrown Mardi Gras and all it's wonder into my mix of traditions.
Let me share a few recipes and suggestions of dishes with you.
Of course you have to have gumbo. (Don't forget the file and Tabasco! File is pronounced fee-lay y'all.) Rice, potato salad and plenty of crackers are a must. King Cake and bread pudding, with or without a sauce, is also a staple. Then, depending on the size of your guest or family list, the other menu items could or would include: boudain, boudain dip, jambalaya or dirty rice, red beans and rice, Mexican or crawfish cornbread, fried fish, boiled shrimp, beignets, funnel cakes, sangria and plenty of bloody Marys!
Let's start with my gumbo. I make chicken and sausage gumbo because that is what I like best. That's my method of cooking. I cook what I like.
I simply cannot start with the biggest pot I have. I always make more than I originally intend and have to graduate to bigger pots as ingredients are added. If I started with my biggest pot, I wouldn't have a bigger one!
Depending on the number of people you expect to feed, boil an adequate amount of chicken so that the pot will not be scarce of deboned poultry. Don't cook it to death, but make sure that the juices run clear. Remember that additional cooking time will be had in all the simmering you'll be doing. Cool and debone the chicken but don't throw out the broth!!! You want a very rich broth so be sure to add either canned liquid, granulated or cubed chicken broth to the boiled chicken water. Meanwhile, cut up (but not diced size) plenty of onions, celery, garlic and bell peppers. These will be your vegetables in your gumbo so they must be big enough to see and munch on. Well, go ahead and dice the garlic. Not many want to crunch into a large piece of this.
My roux for years was a 45 minute stirring constantly ritual of flour and oil over a slow fire (as in stove top). More than once, I had to throw the mixture out and start the process over. Grrrrr. Then, wonder of wonders, geniuses prepacked the mixture to simplify my life!!! This is now the only way I make roux! So make your roux according to the product's instructions. No, more is not better and the cooking time is an important factor. Please use a cast iron skillet. There's no other way it should be prepared!! And again, read the instructions for the roux. Some are completely different than my cooking method.
Make sure your cut-up veggies are well drained (or you'll burn yourself as they hit the hot roux and make a mess of your stove and the roux to boot) and saute in the prepared roux. Add a very little bit of the still warm broth to the roux / veggie mixture and stir like crazy. Add a little more at a time until roux and vegetables are not all clumped together. Reheat your broth if it hasn't been on simmer, and slowly add your skillet concoction to the pot of broth and stir well. Some people swear that you have to have the mixture come to a rolling boil. I have never felt the need as mine will simmer for quite a good period of time.
Next add the cut-up chicken. The amount of chicken in the pot will determine how much sausage you want to use in it. It may look like a lot of chicken in there, but if you let everyone fix their own bowl, they'll dredge all of the meat out quicker than you think!
I like to buy precooked smoked sausage. Andouille sausage is preferred by many, but is not in every grocery store in my area. This is the time that you want to add salt and pepper to the pot. Before you get too heavy handed with the salt, look to see how much salt / sodium was in that broth you added. Everyone will probably add more seasonings at the table, but put yours in there anyway.
Now it just needs to simmer so that all the flavorings can blend. The longer it simmers, the better the flavor in my opinion. The time allows me to finish other preparations too.
Wash and cut up green onions and parsley. These you'll stir into the pot about 15 minutes before serving time or let your guests add as desired.
Make rice and potato salad. Yes, potato salad. Some people, though I don't know many, like their bowls of gumbo with nothing else. Most will want either rice or potato salad in their bowls of gumbo. The file and Tabasco will be used, or not, by those that want it. Crackers are a staple with gumbo, but some have French bread and / or cornbread available as well.
Enjoy and hope that you'll have leftovers! It gets better after the first day! That is another good reason you can make this prior to your gathering! Tastes better and you won't look so tired on the day of your gathering.
I have, but no longer, made King Cake. It's far too easy to buy one and not at all as expensive as making it yourself. Many websites offer recipes for this sugar fantasy.
I do, however, make bread pudding. This is something I've never seen in one of our locals grocery stores.
Bread pudding: I'll give you the recipe that I wrote on an index card years ago. It's simple, simple and was probably my grandmother's recipe. Actually I make bread pudding by quadrupling this recipe. During the spring and summer I add well ripened bananas to the mix for a real yummy taste.
10 slices of white bread, broken into small pieces and soften in warm water (not necessary if you use older, half-stale bread.)
2 eggs
1 tsp vanilla (mine is from Mexico and is potent, but I like it that way)
1 c (or more) of sugar
2/3 c milk
Mix all well. Please no water with the bread!
Pour into pan. The pan size depends on your quantity. You can wax paper line the pan but don't grease.
Bake, uncovered, 30 minutes at 400 degrees.
Some people make either a whiskey or rum sauce to go with the pudding (which actually is more like gummy bars when it's cooled and you cut it or you can spoon it from the pan into bowls or dishes). I don't like to waste or share my whiskey, plus there's always some kid around that shouldn't taste that.
Boudain Dip: I first heard of this from one of our local television meteorologists, Dana Melancon. I love it but haven't found it on the station's website again.
Mix crumbled boudain, stripped of it's casing and heated in the microwave to cook as per the package instructions, with sour cream, a dab of mayonnaise, a touch of lemon juice if you like, and sprinkled liberally with a Cajun seasoning mix of your choice.
Make this to real dip consistency.
This can be served either chilled or slightly heated in the microwave. I like it both ways.
Serve with crackers, veggies or fancy breads. Ritz crackers are really good.
Jambalaya: Again, from one of my recipe index cards. Have no clue where I copied it from or when. Many years ago, I guarantee.
1/3 c vegetable oil
l large onion, chopped
3 garlic cloves, chopped
2 ribs celery, chopped
1 green (bell) pepper, chopped
2 lbs shrimp, shelled and deveined
1 lb smoked sausage
2 c uncooked long grain rice
2 c chicken broth
14 oz can halved or diced tomatoes
1 tsp cayenne
1 bay leaf
1/2 tsp crushed dried thyme
Salt to taste
1 T chopped fresh parsley
Heat oil in large skillet (I'm overly fond of cast iron). Saute onion, garlic, celery and bell pepper over medium-high heat until tender. Add shrimp and sausage; cook 10 minutes. Add rice, broth, tomatoes with their liquid, cayenne, thyme, bay leaf and salt.
Cover and bring liquids to a boil. Reduce to simmering. Cover for 40 minutes or until liquid is absorbed and rice is tender.
Stir in parsley about 5 minutes before you take it off the stove to serve. Be sure and take the bay leaf out and throw it out. It's served it's purpose.
Dirty Rice: This is my way, not similar to the regular recipes. I prefer making and eating Dirty Rice to Jambalaya. I'm not overly fond of shrimp.
4 c of cooked rice
1 1/2 lb of ground meat
2 ribs celery, diced pretty small
1 medium onion, diced small
Salt, pepper and cayenne
1 small clove garlic, dice pretty small
Chicken broth - you're going to 'wet' the dish, not drown it.
Brown ground meat (using a cast iron skillet, of course). Season with the salt, pepper and cayenne. Use a little vegetable oil if the meat didn't provide fat. If it did, pour off the majority of it. In the remaining oil (you can leave the meat in there or not), add the diced veggies and saute until slightly tender.
Combine this skillet full with the cooked rice in a large pot. Add enough of the broth to be damp enough that it won't burn as you heat it on the stove (or in the oven if you'd like to pour all into a pan). You just want to heat enough to blend the flavors and to serve.
You can provide chopped green onions and parsley on the side at the table for those that prefer.
Mexican Cornbread - now you can use the box mixes if you prefer
1 c yellow cornmeal
1 cup buttermilk (hint: rather than buy, make it with sweet, whole milk and a dash of lemon juice or white vinegar; let it sit and you'll see that it looks like buttermilk!)
2 eggs
1/4 c bacon drippings (you can use melted butter, margarine or vegetable oil)
1/2 tsp salt
3/4 tsp baking soda
1 medium onion, diced
canned, sliced jalapenos to taste
1 small can cream style corn
1/2 lb grated cheddar
Now I use about a pound of browned ground meat, seasoned to taste; other recipes don't usually call for this.
Mix together all but meat and cheese. Pour 1/2 of the batter into a large iron skillet that has been greased and heated. Sprinkle meat and cheese evenly over the top, then pour the remaining 1/2 of the batter on top.
Bake at 400 degrees for 35 to 50 minutes. Test like a cake with a toothpick through the top middle portion if you think it may not yet be baked through.
Beignets: There's a mix in the grocery store. Trust me: lots easier than making your own.
Sangria: Pour a bottle or two of your favorite red, wine or rose wine into a large pitcher. Add combinations of slices of lemons, orange, limes, pears, mangoes or strawberries. Taste and add sugar if not sweet to your liking. Brandy is a nice additive too.
Pour over ice in tea sized glasses and garnish or add some of your 'drunk' fruit! Replenish the fruit in the pitcher as needed. Make plenty because it's a crowd pleaser.
Bloody Marys: Everyone has their favorite recipe or mix to use. I have tried mix after mix after mix and I don't like any of them.
In a large pitcher add V8 hot and spicy, a good amount of vodka (don't make too thin; some people can add their own to their glass if they prefer). Stir in salt, pepper and celery salt (better to start with that and see how much salt you need - again, people will add their own to taste).
Serve the drinks over ice in tea glasses.
Cut cleaned celery sticks to glass length and have available. Some folks don't care for it so why waste it.
Have salt, pepper, celery salt, vodka and Tabasco within serving reach.
Let people 'doctor' their own! Why should you???
I hope that you enjoy these favorites and have a wonderful time celebrating Mardi Gras!
Websites to further 'wet' your fancy:
Beaumont, Tx: www.beaumontcvb.com
Port Arthur, Tx: www.portarthur.com
Orange, Tx: www.orangetexas.org
Crystal Beach, Tx: www.crystalbeach.com
Galveston, Tx: www.galveston.com
Houston, Tx: www.visithoustontexas.com
V8: www.v8juice.com
Gumbo File: www.texjoy.com
Tabasco: www.tabasco.com History, bottles, flavors and more!
Candidate, Talk to Me Please
Listen to Me as Well
Dear Ms. or Mr. Candidate:
I take the election process seriously, be they local, state or national.
If I have questions during the process, I will ask. I expect answers, at least to the best of your ability. I realize that some answers will not be to my liking or thoroughly satisfy my curiosity. When I cast my vote, I want to know that I am as informed as I can be. My vote is my opinion of how I feel someone should handle my business, that of my neighborhood, community, county, state and government.
I refuse to debate with or listen to an unregistered or negligent voter.
Candidate, what will you do for me?
I am a middle class, middle aged, woman. I work, I pay my bills. I am well thought of by my friends, coworkers and community.
The media tells us that the populace is most concerned with the war in Iraq, immigration issues and economic conditions, not always in that particular order.
Candidate, what will you do for me?
Wars in general, should be well thought out before enacted in my opinion.
It apparently does not matter to the government that the public applauded war after September 11, 2001 and now feel somewhat different or downright disgusted.
In 2001 we were mad, upset and ready to hurt the bad guys responsible. We were lead to believe that our government knew where the bad guys were and we were going after them. Then we were told that the number one bad guy could not be found there. But wait!, certain weapons of war were in that area of other bad guys and were to be used against us!
We, the public majority, voice unheard, were unsure of the government's reasons in continued aggression when these weapons were not found. We were more unsure of our own government's intentions when we finally were told that reports of various government departments had previouslybeen made to our highest responsible government personnel, yet not to the general public, proclaiming that no weapons were discovered, only vague maybe / kinda / use to.....
To help that country with democracy building is the third or fourth reason we were told that we are in that country.
How about all the other countries we are in and have been in for long periods of time? Why? When will our forces come home?
Enough, say I. Bring our forces home to protect here. Goodness knows that we need it and not always from a foreign enemy.
Candidate, what will you do for me?
Why, pray tell, are we financing every other country or organization in the world and our government disaster assistance cannot be timely handled from our government to state to community to the stricken?
Why are our children not insured in health care?
Why is there so much poverty and under-education here when we send money supposedly for those purposes to non US properties?
Candidate, what can you do? Really. What can you do if elected?
You tell us what you plan and hope to do, but can you do this on your own?
Who will need to approve anything you promise? Can you guarantee that approval?
Tell us where and what we need to act on so that we can elect those of like mind and replace those that will challenge or block the changes we, the public, want.
Immigration is a joke. People who come into our country should follow the laws that we have in place at this time or be permanently shown out of our country.
The humans that have entered and stayed in our country without legal authorization may be cutting your lawn, minding your children or cleaning your house, but the middle class and those of lesser means are not the ones hiring.
Some of those that could possibly be in our county illegally are working construction jobs in my area. The wages are very good and do not differentiate for cultural or language differences.
Our job safety classes should be taught in many languages but aren't. Therefore, are we safe at work and in our communities?
Candidate, what will you do for me?
Economic issues will always be a concern for the public. I want to know that I can live on what I make and save.
We hear that the Social Security system is now underfunded due to IOUs. Whose IOUs? Make them give it back! At least tell us who holds the IOUs, when and for what supposed reason. Let us help get that money back.
Our local and state elections ask us to vote for funding for various projects. Some of these projects have been funded previously then robbed of their funding for some other 'project' more needy. Why? Why are we even asked to make those decisions if not being completely carried through and held accountable? It would be more honest to ask our vote to put money in a 'pot' to be used as our elected officials deem necessary.
Candidate, what will you do for me?
The government has stuck their nose into NFL and sports station networking issues. Now those elected to run government business are investigating athlete drug intake. How do these relate to our true government issues?
Can someone please stick their nose into Social Security, disaster funding, health and education issues and concerns?
Candidate, I am not wishing that any of you lose your election. If you do, however, would you please be so brave as to answer or at least let the public know that you are concerned enough to look into some of these questions I have posed? You may endear yourself to legal citizens of this great nation.
I ask this effort of you for a later date only because I know that at the moment you are busy with the agenda of running for office. Your staff should have already thought of these concerns.
Candidate, what will you do for me?
Candidate, what CAN you do for our people?
Dear Ms. or Mr. Candidate:
I take the election process seriously, be they local, state or national.
If I have questions during the process, I will ask. I expect answers, at least to the best of your ability. I realize that some answers will not be to my liking or thoroughly satisfy my curiosity. When I cast my vote, I want to know that I am as informed as I can be. My vote is my opinion of how I feel someone should handle my business, that of my neighborhood, community, county, state and government.
I refuse to debate with or listen to an unregistered or negligent voter.
Candidate, what will you do for me?
I am a middle class, middle aged, woman. I work, I pay my bills. I am well thought of by my friends, coworkers and community.
The media tells us that the populace is most concerned with the war in Iraq, immigration issues and economic conditions, not always in that particular order.
Candidate, what will you do for me?
Wars in general, should be well thought out before enacted in my opinion.
It apparently does not matter to the government that the public applauded war after September 11, 2001 and now feel somewhat different or downright disgusted.
In 2001 we were mad, upset and ready to hurt the bad guys responsible. We were lead to believe that our government knew where the bad guys were and we were going after them. Then we were told that the number one bad guy could not be found there. But wait!, certain weapons of war were in that area of other bad guys and were to be used against us!
We, the public majority, voice unheard, were unsure of the government's reasons in continued aggression when these weapons were not found. We were more unsure of our own government's intentions when we finally were told that reports of various government departments had previouslybeen made to our highest responsible government personnel, yet not to the general public, proclaiming that no weapons were discovered, only vague maybe / kinda / use to.....
To help that country with democracy building is the third or fourth reason we were told that we are in that country.
How about all the other countries we are in and have been in for long periods of time? Why? When will our forces come home?
Enough, say I. Bring our forces home to protect here. Goodness knows that we need it and not always from a foreign enemy.
Candidate, what will you do for me?
Why, pray tell, are we financing every other country or organization in the world and our government disaster assistance cannot be timely handled from our government to state to community to the stricken?
Why are our children not insured in health care?
Why is there so much poverty and under-education here when we send money supposedly for those purposes to non US properties?
Candidate, what can you do? Really. What can you do if elected?
You tell us what you plan and hope to do, but can you do this on your own?
Who will need to approve anything you promise? Can you guarantee that approval?
Tell us where and what we need to act on so that we can elect those of like mind and replace those that will challenge or block the changes we, the public, want.
Immigration is a joke. People who come into our country should follow the laws that we have in place at this time or be permanently shown out of our country.
The humans that have entered and stayed in our country without legal authorization may be cutting your lawn, minding your children or cleaning your house, but the middle class and those of lesser means are not the ones hiring.
Some of those that could possibly be in our county illegally are working construction jobs in my area. The wages are very good and do not differentiate for cultural or language differences.
Our job safety classes should be taught in many languages but aren't. Therefore, are we safe at work and in our communities?
Candidate, what will you do for me?
Economic issues will always be a concern for the public. I want to know that I can live on what I make and save.
We hear that the Social Security system is now underfunded due to IOUs. Whose IOUs? Make them give it back! At least tell us who holds the IOUs, when and for what supposed reason. Let us help get that money back.
Our local and state elections ask us to vote for funding for various projects. Some of these projects have been funded previously then robbed of their funding for some other 'project' more needy. Why? Why are we even asked to make those decisions if not being completely carried through and held accountable? It would be more honest to ask our vote to put money in a 'pot' to be used as our elected officials deem necessary.
Candidate, what will you do for me?
The government has stuck their nose into NFL and sports station networking issues. Now those elected to run government business are investigating athlete drug intake. How do these relate to our true government issues?
Can someone please stick their nose into Social Security, disaster funding, health and education issues and concerns?
Candidate, I am not wishing that any of you lose your election. If you do, however, would you please be so brave as to answer or at least let the public know that you are concerned enough to look into some of these questions I have posed? You may endear yourself to legal citizens of this great nation.
I ask this effort of you for a later date only because I know that at the moment you are busy with the agenda of running for office. Your staff should have already thought of these concerns.
Candidate, what will you do for me?
Candidate, what CAN you do for our people?
January Blues and Why?
Why have the blues with so much fun going on?
I am not overly fond of the month of January. Holidays are over, holiday decorations must be dismantled and stored, bleak and dreary weather, endless sports games and fashions that you don't care for.
There's nothing to do. I sound like a bored teenager!!!
There's plenty to do in southeast Texas and especially in my Golden Triangle area of Orange, Port Arthur and Beaumont!
The elections, local, state and federal are shouting at us! Our local primary will be held March 4th. Please exercise your right to voice your opinion on how you want your personal, community, county, state and government business tended. Please register to vote if you have not done so already.
I try to host a monthly birthday party for friends and friends of friends. It's always so much fun.
There is so much to do to get ready for a very busy February.
Groundhog's Day is Feb 2nd and southeast Texans either pay no attention or make fun of those standing in the freezing weather while we may be BBQing the last critter of January's hunting season and wearing shorts and flip flops.
Super Bowl XLII is Sunday, Feb 3rd. Need I remind anyone in the US of A what this mania involves? If you are a participant or host of a Super Bowl party, you have a lot to do! Not much decorating (on my end), but chips, dips, drinks, snacks and real food will need to be made to be consumed. Don't worry about napkins - they won't use them. The dog will get up the big, edible stuff that may be dropped on the floor and, hopefully, the broom and vacuum will get the rest.
Mardi Gras, aka Fat Tuesday, is Feb 5th. There are celebrations in the forms of parties, parades, pageants and outlandish costumes to prepare that will consume our time.
Ash Wednesday is the following day, on the 6th. I wish all that sacrifice encouragement.
Valentine's Day, as always, is the 14th. Quickly dismantle the Mardi Gras decor and put up the hearts! Hustle to buy or order your valentines today - in January! You will be sorely disappointed if you don't! If you are too late, the fault is only your own.
Leap Year is Feb 29th. Celebrate with those wonderful people whose birthdays fall on a real calendar day only every four years. Oh, to be that young if you were to count like that. They are special people who do not often have a birth day to claim each and every year.
So many other activities and events are happening in January and beyond in our area. Our churches, communities and organizations will and can keep us entertained and busy.
A few suggestions from our area include:
The Beaumont Civic Center which will give access to events scheduled at the Julie Rogers Theater and more: www.beaumont-tx-complex.com
Beaumont Community Players theater productions at www.beaumontcommunityplayers.com
The Lutcher Theater in Orange at www.lutcher.org
The Port Arthur Little Theater productions at www.palt.org
The Art Museum of Southeast Texas offering wonderful exhibits and hands-on activities to children and adults at www.amset.org
The Texas Energy Museum at www.texasenergymuseum.org
The Silsbee Ice House Museum, truly a step back in time, at www.icehousemuseum.org
Museum of the Gulf Coast : our area is very rich in musical talent. I think that Tee Bruce Broussard, a much loved talented musician, showman and local radio personality, should be a recipient of their acknowledgment. www.museumofthegulfcoast.org
Texas Artists Museum at www.texasartistsmuseum.org
Orange Mardi Gras Festival and Parade on Jan 25 and 26th at www.goacc.org which stands for Greater Orange Area Chambers of Commerce.
Port Athur's Mardi Gras festivities Jan 31 thru Feb 3rd atwww.mardigras.portarthur.com
Check out all the local eating and entertainment facilities for their special occasions, too.
See, I have no reason for January Blues. In fact, I need to get busy now!
I am not overly fond of the month of January. Holidays are over, holiday decorations must be dismantled and stored, bleak and dreary weather, endless sports games and fashions that you don't care for.
There's nothing to do. I sound like a bored teenager!!!
There's plenty to do in southeast Texas and especially in my Golden Triangle area of Orange, Port Arthur and Beaumont!
The elections, local, state and federal are shouting at us! Our local primary will be held March 4th. Please exercise your right to voice your opinion on how you want your personal, community, county, state and government business tended. Please register to vote if you have not done so already.
I try to host a monthly birthday party for friends and friends of friends. It's always so much fun.
There is so much to do to get ready for a very busy February.
Groundhog's Day is Feb 2nd and southeast Texans either pay no attention or make fun of those standing in the freezing weather while we may be BBQing the last critter of January's hunting season and wearing shorts and flip flops.
Super Bowl XLII is Sunday, Feb 3rd. Need I remind anyone in the US of A what this mania involves? If you are a participant or host of a Super Bowl party, you have a lot to do! Not much decorating (on my end), but chips, dips, drinks, snacks and real food will need to be made to be consumed. Don't worry about napkins - they won't use them. The dog will get up the big, edible stuff that may be dropped on the floor and, hopefully, the broom and vacuum will get the rest.
Mardi Gras, aka Fat Tuesday, is Feb 5th. There are celebrations in the forms of parties, parades, pageants and outlandish costumes to prepare that will consume our time.
Ash Wednesday is the following day, on the 6th. I wish all that sacrifice encouragement.
Valentine's Day, as always, is the 14th. Quickly dismantle the Mardi Gras decor and put up the hearts! Hustle to buy or order your valentines today - in January! You will be sorely disappointed if you don't! If you are too late, the fault is only your own.
Leap Year is Feb 29th. Celebrate with those wonderful people whose birthdays fall on a real calendar day only every four years. Oh, to be that young if you were to count like that. They are special people who do not often have a birth day to claim each and every year.
So many other activities and events are happening in January and beyond in our area. Our churches, communities and organizations will and can keep us entertained and busy.
A few suggestions from our area include:
The Beaumont Civic Center which will give access to events scheduled at the Julie Rogers Theater and more: www.beaumont-tx-complex.com
Beaumont Community Players theater productions at www.beaumontcommunityplayers.com
The Lutcher Theater in Orange at www.lutcher.org
The Port Arthur Little Theater productions at www.palt.org
The Art Museum of Southeast Texas offering wonderful exhibits and hands-on activities to children and adults at www.amset.org
The Texas Energy Museum at www.texasenergymuseum.org
The Silsbee Ice House Museum, truly a step back in time, at www.icehousemuseum.org
Museum of the Gulf Coast : our area is very rich in musical talent. I think that Tee Bruce Broussard, a much loved talented musician, showman and local radio personality, should be a recipient of their acknowledgment. www.museumofthegulfcoast.org
Texas Artists Museum at www.texasartistsmuseum.org
Orange Mardi Gras Festival and Parade on Jan 25 and 26th at www.goacc.org which stands for Greater Orange Area Chambers of Commerce.
Port Athur's Mardi Gras festivities Jan 31 thru Feb 3rd atwww.mardigras.portarthur.com
Check out all the local eating and entertainment facilities for their special occasions, too.
See, I have no reason for January Blues. In fact, I need to get busy now!
2008 To Do List
As the new year begins, I think of all the things that need to be done.
No, not all the little things, but the bigger things for security and peace of mind in our lives.
If I should die before I wake.....
Texas law mandates that should you die without a properly executed will, the state could direct whatever you have to whomever or wherever the state decides, including the state's own coffer.
Hearsay advice leads you to believe that you can leave behind a handwritten will or that everything will automatically go to your spouse. Nay, nay, good friend, not quite as easy as that. The over-the-counter and internet forms may not be recognized by Texas law either.
Your bank will have to lock all your business with them, including bank accounts, upon your death. It may not matter who else is on the account or authorized to use it. Certain provisions must be established before you die.
As a quickie test, call your bank. Ask them what happens with your business if you are to die. Then make arrangements to fix any problems. Your house may not be able to change hands at any point without proper paperwork in place. A certified death certificate or record is just a part of the tangle.
There are other important documents to consider. Do you want to be placed on life support when nothing of you is working or alive as you know anymore and there is no logical chance that you will again be the 'you' that you are? There are directives that you can sign now that tell your care givers, including doctor and hospital, whatever you wish to happen either yeah or nay.
Other simple directives say who would make decisions for you and any business you have to take care of in the event you cannot make those decisions for yourself. Example: you are in the hospital in surgery; your minor child has been injured across town or country. Permission is necessary for something. Who will make that decision if the second legal parent is not able or there to make that decision?
Consider all the names that you have placed as beneficiaries on various accounts. They may be on things other than life insurance plans. These funds will not be part of any will you leave because you have dedicated those funds to a particular person or group. You can change that by arranging with the account group itself and your properly executed will.
Companies tend to make changes to insurance plans and such at the first of the year. You may have been asked to consider changes and have made your choice already this early in the new year.
Maybe you were not completely certain that the changes you decided on were exactly what you needed. These changes may affect how you pick your doctor, your insurance plan, your 401k investment opinions.
You are in the majority if you do these by the seat of your pants. Personally, I feel that the company biggies have already made their choice with their best interest at heart and are only giving you a token vote, knowing that you cannot make a most informed choice in two weeks notice. Therefore, they will usually recommend a path of action.
Maybe you cannot do anything this year, but vow to begin research on these types of decisions for the next 'vote'.
Will you ever be able to retire and live at least as comfortable as you do now? Will you still have insurance or will each prescription cost all your grocery money? Will you have enough to put gas in your vehicle? Can you now?
Do research. Pick and start a plan if only a small one. Don't just worry about it.
I don't care what you hear or read - again, you are in the majority.
I can truthfully say that I am not ready at all. I have either struggled to be middle class comfortable or have happily spent the extra on things that made me happy rather than save or invest.
Speaking of investing.... I know nothing of it other than I am totally confused when I try to read the options. I cannot put my life on hold to take care of all this. Or dare I not?
I promise myself to research more diligently on all these subjects and right all my interests.
In addition, I will put much time into discovery of facts and rates of IRA plans, elder insurance plans and streamlining existing plans of all kinds that I currently hold. It may take the greater part of 2008 to complete.
Don't base your life and death on beauty / barber shop advice. Don't believe everything you read. Check credentials. Double check stated 'facts'. Websites don't make it necessarily so. You can have a website and claim just about anything too. That doesn't make it true or legal.
This is a daunting task, but you'll feel better afterwards and will only need to refresh your memory or update information thereafter.
Have a wonderful, healthy 2008. Ease your mind and the path for those that will be left behind when you pass one of these years by making informed decisions on all your personal business.
Now, I need to make a plan for spring cleaning.
No, not all the little things, but the bigger things for security and peace of mind in our lives.
If I should die before I wake.....
Texas law mandates that should you die without a properly executed will, the state could direct whatever you have to whomever or wherever the state decides, including the state's own coffer.
Hearsay advice leads you to believe that you can leave behind a handwritten will or that everything will automatically go to your spouse. Nay, nay, good friend, not quite as easy as that. The over-the-counter and internet forms may not be recognized by Texas law either.
Your bank will have to lock all your business with them, including bank accounts, upon your death. It may not matter who else is on the account or authorized to use it. Certain provisions must be established before you die.
As a quickie test, call your bank. Ask them what happens with your business if you are to die. Then make arrangements to fix any problems. Your house may not be able to change hands at any point without proper paperwork in place. A certified death certificate or record is just a part of the tangle.
There are other important documents to consider. Do you want to be placed on life support when nothing of you is working or alive as you know anymore and there is no logical chance that you will again be the 'you' that you are? There are directives that you can sign now that tell your care givers, including doctor and hospital, whatever you wish to happen either yeah or nay.
Other simple directives say who would make decisions for you and any business you have to take care of in the event you cannot make those decisions for yourself. Example: you are in the hospital in surgery; your minor child has been injured across town or country. Permission is necessary for something. Who will make that decision if the second legal parent is not able or there to make that decision?
Consider all the names that you have placed as beneficiaries on various accounts. They may be on things other than life insurance plans. These funds will not be part of any will you leave because you have dedicated those funds to a particular person or group. You can change that by arranging with the account group itself and your properly executed will.
Companies tend to make changes to insurance plans and such at the first of the year. You may have been asked to consider changes and have made your choice already this early in the new year.
Maybe you were not completely certain that the changes you decided on were exactly what you needed. These changes may affect how you pick your doctor, your insurance plan, your 401k investment opinions.
You are in the majority if you do these by the seat of your pants. Personally, I feel that the company biggies have already made their choice with their best interest at heart and are only giving you a token vote, knowing that you cannot make a most informed choice in two weeks notice. Therefore, they will usually recommend a path of action.
Maybe you cannot do anything this year, but vow to begin research on these types of decisions for the next 'vote'.
Will you ever be able to retire and live at least as comfortable as you do now? Will you still have insurance or will each prescription cost all your grocery money? Will you have enough to put gas in your vehicle? Can you now?
Do research. Pick and start a plan if only a small one. Don't just worry about it.
I don't care what you hear or read - again, you are in the majority.
I can truthfully say that I am not ready at all. I have either struggled to be middle class comfortable or have happily spent the extra on things that made me happy rather than save or invest.
Speaking of investing.... I know nothing of it other than I am totally confused when I try to read the options. I cannot put my life on hold to take care of all this. Or dare I not?
I promise myself to research more diligently on all these subjects and right all my interests.
In addition, I will put much time into discovery of facts and rates of IRA plans, elder insurance plans and streamlining existing plans of all kinds that I currently hold. It may take the greater part of 2008 to complete.
Don't base your life and death on beauty / barber shop advice. Don't believe everything you read. Check credentials. Double check stated 'facts'. Websites don't make it necessarily so. You can have a website and claim just about anything too. That doesn't make it true or legal.
This is a daunting task, but you'll feel better afterwards and will only need to refresh your memory or update information thereafter.
Have a wonderful, healthy 2008. Ease your mind and the path for those that will be left behind when you pass one of these years by making informed decisions on all your personal business.
Now, I need to make a plan for spring cleaning.
Wednesday, January 2, 2008
Welcome 2008!
I had a wonderful 2007 and just know that 2008 will be just as great!
Six months plus in the Yucatan and another several months of vacation have 'done my soul good'.
Now I will return to working in southeast Texas until another great opportunity for me comes about.
There have been some bad areas within 2007. Most recently Turner, my best friend, almost lost his son, Trey, in an accident. This occurred on December 13th. Trey is still in ICU here in Beaumont and is having surgical procedures every second of third day, but things are progressing better for him now.
There have been other mishaps, but we won't dwell on them. They are passed.
I wish all a very happy 2008.
Six months plus in the Yucatan and another several months of vacation have 'done my soul good'.
Now I will return to working in southeast Texas until another great opportunity for me comes about.
There have been some bad areas within 2007. Most recently Turner, my best friend, almost lost his son, Trey, in an accident. This occurred on December 13th. Trey is still in ICU here in Beaumont and is having surgical procedures every second of third day, but things are progressing better for him now.
There have been other mishaps, but we won't dwell on them. They are passed.
I wish all a very happy 2008.
Subscribe to:
Posts (Atom)
