Oh Paige....

Paige talks to my mom on the way to and way home from school just about every day. Sometimes I can hear my mom's responses, and other times I just hear what Paige is saying to her. When she's not talking to my mom, she's chatting me up with her own unique comments and questions. Here are a few of her most recent nuggets:

Paige: Mommy?
Me: Yes
Paige: Did you know that rabbits birfalize their babies? They don't hatch them.
Me: Really?
Paige: Yes, they birfalize them and then they make more. Mommy, why do rabbits like to birfalize so many baby rabbits.
Me: I don't know, I guess they're bored.
Paige: Well, you and daddy must not be bored since you only birfalized me.
Me: ........(speechless)..................

For those of you not familiar with the term "birfalize", it's actually "birth alive", and there's really no telling what the original term used in class might be. So now, anytime a baby is born, they are "birfalized".

Paige: Mommy, why aren't there any monster trucks in Ennis?
Me: Paige, I have no idea.
Paige: It's because they're big and they smush other cars.
Me: Okay

I couldn't hear what my mom was saying to Paige this morning, but Paige was telling her all about earthquakes (only in Haiti and Chile), volcanos, lava that comes from volcanos, why the Earth shakes (it wants to have an earthquake or spill lava everywhere from the volcanos), that T Rex ate all of the other dinosaur's skin and that's why they're extinct and you guessed it...they do not "birfalize" their babies.

My child is priceless. I don't ever want her to grow up. She put a Christmas stocking on her head the other night and wore it while she played basketball. She helped us plant last night and changed her rain boots each time we needed to plant something different. She was fascinated with the mud and wouldn't stay out of it and was outstanding at getting her daddy's Lone Star and shaking it up when she brough it to him :) She also told us that she had come into contact with some germs and needed to go wash her hands. Love it!





I forgot the potato and short rib recipes....I'll post tonight or tomorrow.

Have a great day :)

Do Not Fear the Greens.....

Good Monday Afternoon! Gary KICKED ASS this weekend at Mens State. 3rd Place Beans and 6th Place Chili - Hell Yeah! Whenever he wins big, I cook him a celebration meal. Last night I made Braised Short Ribs, Gruyere Scalloped Potatoes and Sauteed Mustard Greens. I also made a HOMEMADE Blackberry Cobbler!!! He really enjoyed his meal and I'm so proud of him for kicking ass at Mens State.

I'd like to talk a few minutes about Mustard Greens and Greens in general. First of all, they're very, very healthy for you. Second of all, they're versatile. If you grew up in the 70's and 80's like I did, you probably had turnip greens out of a can or of the frozen variety. Not anymore - you can buy fresh ones at the store, or at a local Farmers Market, which I prefer. I think people are scared of them and maybe it's because they don't know how to prepare them. I've got an easy solution in the form of two recipes below. You can't screw it up, you can substitute a few of the ingredients and you're going to have a new found respect for the greens. My first experience with Mustard Greens was in the form of a salad that is wilted with bacon grease. I'll share that recipe, too. Now, this is not going to be the miracle you've been looking for if you think your kids will start consuming them in mass quantities. This is for all of you who want to eat more veggies and are tired of the broccoli, asparagus, and green bean rotation you've (I've!!) become accustomed to. Greens are also good if you want to amp up a veggie dinner during the summer, too. A typical veggie plate at our house is Mac and Cheese, Fried Potatoes, Sliced Tomatoes, Peas and Greens. Okay, I know Mac and Cheese is not a veggie, but it's homemade and to die for. Sorry, got off track there. So here we go:

Sauteed Greens

4 Bunches of Mustard, Collard or Turnip Greens
4 Slices of Bacon, chopped (You can also chop up part of a ham steak or use salt pork...all delicious variations. I used Prosciutto last night and it was awesome)
3-4 Green Onions, white and green parts chopped or a small Sweet Onion, chopped
4 Cloves of Garlic, sliced or chopped
1 Tbsp Butter
Salt, Pepper and Red Pepper Flakes to taste

Chop and Wash the greens thoroughly. I know 4 bunches sound like a lot, but they wilt down, so don't underestimate - buy 4 bunches. Pat them dry. While they are drying, fry the bacon or ham, or whatever you're using in a very large skillet or dutch oven until it's almost crisp. Remove it from the pan to drain, but don't pour out the grease. Add the butter to pan and allow it to melt. Once it's melted, turn the heat down to medium low and add the onions. Allow them to cook for a few minutes, then add the garlic and the greens. You may have to add the greens a bit at a time while they wilt down. Using a spoon or tongs, mix the greens so that they get coated with the delicious bacon and butter grease! (God..that sounds sooo unhealthy!!) Season to taste with the salt, pepper and red pepper flakes and allow them to cook for about 15 minutes on medium low heat. Serve hot and enjoy!

Mustard Green Salad

3-4 Bunches of Mustard Greens, rinsed and chopped
1 Bunch Green or Red Leaf Lettuce, rinsed and chopped
1 Bunch Radishes, Sliced
1 Sweet Onion, Sliced
6 Slices of Bacon, Chopped
1 Tablespoon of Vegetable Oil

In a large salad bowl, mix the mustard greens, lettuce, radishes and onion. Using a medium to large frying pan, fry the bacon with the vegetable oil until crisp. Drain the bacon on paper towels and then sprinkle on top of the salad, reserving the bacon grease. You should have 1/4 cup of bacon grease. If you don't, add another tablespoon of vegetable oil to the pan, turn the heat to low and allow the vegetable oil and bacon grease to combine. Pour the hot bacon grease over the mustard green salad, add salt and pepper if needed and serve.

I will share the short ribs and potato recipes tomorrow. For now I will close with this piece on Paige:

Paige and I surprised Gary with dinner at Pappas Thursday night for his birthday. Paige has been there before and knows she has to behave. We've never had a problem with her...Thank God. They also put us at a table in the back just in case. (Smart people). Paige loves bread...and she loves butter...so much that when she couldn't reach the butter knife, she used her finger. Sometimes she spread the butter on the bread. Sometimes she just licked it off of her finger. At one point I wouldn't let her have any more bread (she'd eaten almost all of it by herself), so she just resorted to eating the butter off of the knife. When I asked her to stop, she said, "But you said I couldn't have any more BREAD. You didn't say I couldn't have any more BUTTER." She had a point...still, I couldn't let her lick butter off of the butter knife at Pappas. At Rockett Cafe, no biggie. Extremely classy steakhouse, uh no. Gary and I decided against a bottle of wine, not because we didn't want one, but what would people think about the two of us downing a bottle of wine and driving our 6 year old home. Since we didn't want anyone calling the cops on us, we opted to just have a glass with our dinner. (After the cocktails we sucked down while Paige was eating butter) A half bottle of wine equals a glass per each of us, so that's what we did. Jason, our sommelier, brought over a really nice Zinfandel, sat the cork dish on the table and before he could set the cork in it, Paige asked to see the dish. She noticed that she could see things in it; so he handed it to her and she held it up and started primping herself...she even reached into her purse for some lip gloss. Gary and I were MORTIFIED!! Ahh..but the best was yet to come. Paige was kind enough to hand the cork dish back to Jason, but as soon as he set the cork down, she asked to see it...which was no big deal. The big deal was when SHE LICKED THE WINE STAINED PORTION OF THE CORK, FOLKS!!!!! We all started laughing, out of sheer embarrassment and horror, and took the cork away from her. That wasn't enough for her. She sat there, watched him pour the wine and then ASKED HIM TO POUR A GLASS FOR HER!!!!! At that point, Jason sat down the bottle of wine and walked off. Paige had a busy evening, she ate all the bread and butter, half of her filet, and ice cream with chocolate syrup. It eventually became too much for her and she couldn't go on any longer:


Have a great day....I'll be back tomorrow......

Kelly

Things I Ponder....

I'm not ashamed to admit that I have a borderline obsession with the Sandra Bullock/Jesse James marital situation. I love her...and I like him (cause he's got all of those tattoos...LOL) and I just don't get it. True, I don't know her....I've just seen her movies, read interviews, that kind of stuff. I have seen very little of him besides Monster Garage, etc. But what I can't get my brain around is why on God's earth would he cheat on her? Okay, I know it's still in the "alleged" phase, but I just don't get it. Is it possible that she's a complete troll in her personal, private life and he had to get it elsewhere because he couldn't stand her anymore? Or is he one of those types that has to have attention 24/7 and marital vows be damned. If you aren't around to pay attention to me I'll just get it elsewhere. Nice....

From what I've read he was an "alleged" serial cheater. So that begs the question, "Why the fuck did you get married?" I really don't understand that. I know why men cheat. I could probably write a book on that. Ego, not enough attention, drank too much, didn't think anyone would find out, or they just don't give a shit. What I can't figure out is why men who stray get married in the first place. Isn't monogamy kind of the whole point to marriage? I could forgive a one time mistake but over and over? That's a little different. That means you don't give a shit if what you're doing is wrong and while you are continually telling your wife you love her, you're fucking around on her when you have the chance. Very nice!

I think if you get married, you have to be in it for the long haul. It's not going to be easy, pretty or nice. There are going to be more days when you can't stand each other than like each other. And if you're anything like me, you're going to love your spouse a hell of a lot more than you like them on certain occasions. I hope any marriage that faces hardships can survive. You put a lot of yourself into a marriage whether you're married for 5 years or 50 years. I think it's something you have to work on every day. Marriage is a choice; so is fidelity. Still, if all of the rumors are true, I hope Sandra Bullock divorces his piece of shit straying ass. She deserves better; all women do. But if she chooses to stay, I'll be the last one passing judgement on either one of them for staying together. I think staying takes a hell of a lot more guts than leaving. Forgiveness is just as important for the forgiver as it is for the forgiven. Maybe this will be the best thing that ever happened to their marriage (after multiple STD tests for her) and they'll move on stronger than before. Or maybe it will be the best thing that ever happened to her and she'll find strength in herself that she didn't know she had and be able to leave him in order to do what's best for her. There are kids involved and that must be difficult. I'm a stepmom and I love my stepkids just as much as I love Paige. I don't know if I could make a clean break and feel good about walking away from them. No matter what she does, it's a tough situation. I don't envy her one bit. I've been cheated on and I've reacted differently each time it happened; I stayed with one, left the other.

I don't know why I'm bothered by this. I feel bad for her because she seems like such a nice person and I loved that she looked past his appearance (tattoos, porn star ex wife, two previous failed marriages) and found her soulmate. I hope things work out best for her, whatever that may be.

Wow - that's some deep shit. Let me close with conversations with Paige to lighten the mood:

Paige: Hey Gammy, do you know my daddy doesn't like to get up in the morning?
Gammy: No...I didn't know that.
Paige: Yes, he'll get up and tell me to wake up and then he gets back in bed and has sexy time with Eddie.
Gammy: Okay....

Eddie is our dog and to the untrained ear, that could be quite a conversation to eavesdrop on :)

Paige: Mommy, do you know who Pontius Pilate is?
Me: Yes, I do.
Paige: I kind of like him.
Me: Paige! (look of horror on my face) He wasn't a very nice man to Jesus. I don't think you really want to tell people you like him.
Paige: Well, I like Jesus and Mary sometimes. And that woman who cries all the time.
Me: It's good to like Jesus and Mary...let's focus on them more and Pontius Pilate a little less.
Paige: Okay.

She goes to Catholic school so they talk a lot about Religion this time of year (duh). Last year she told us robbers were going to come into the house and steal us and then give us new life. That was her interpretation of the Resurrection. Priceless...absolutely priceless the things that come out of her mouth.

Happy Thursday to everyone. Gary's birthday is tomorrow and he's going to Mens State this weekend with his posse. Good Luck to everyone cooking this weekend.

Mussels in White Wine Sauce

The first time I ever had mussels was at the now closed Green Room in Dallas. They were so amazing and delicious. They had pieces of mushrooms and garlic, spinach, ginger...they were just unbelievable. I've been making them at home since then and they are really great for an appetizer or light supper with a salad and bread for the sauce. Enjoy!

2 lbs of black mussels scrubbed and debearded (That sounds gross; but it's an important step! The beard is the little black, fibrous piece of the mussel. Just snip it off with kitchen shears or scissors.)
2 large shallots, chopped
4 cloves of garlic, sliced or chopped
1 tsp fresh or dried thyme, chopped
1 bay leaf
1 1/4 cups of dry white wine - you can use a Pinot Grigio or Sauvignon Blanc (or white cooking wine)
2 Tbsp butter
1 Tbsp olive oil
1 tsp Kosher salt
Optional - sliced mushrooms, spinach or arugula

In a large pan or dutch oven, heat the olive oil and add the shallots and thyme. Cook the shallots and thyme for a few minutes and then add the garlic. Cook on medium heat for a few minutes and then add the white wine, bay leaf and mussels. Put the lid on the pan and let the mussels steam for about 3-5 minutes or until all of them are open (discard any of them that aren't). Remove the mussels from the pan and keep them warm (I use a big bowl covered with foil) until your ready to serve them. Add the butter and salt into the pan to make a sauce. Let the butter, salt, thyme, shallots, garlic and anything else you want to add in cook together for a few minutes. If you want to add more wine to make more of a sauce, go ahead. This is a pretty versatile recipe and it's hard to screw up. Remove the bay leaf and pour the sauce over the mussels. Serve the mussels and sauce in individual bowls or just scoop them out of the big bowl family style. Serve with hot french bread for mopping up the sauce and a salad for an easy dinner.

Random Conversations

The following is true...and the names have not been changed to protect the innocent.

Paige: Mommy?
Me: Yes....
Paige: Mommy, can you and Daddy buy me one of those long poles. You know, the kind you stick in the ground. I can climb up it and wrap my legs around it and slide down it upside down.
Me: Let's ask your Daddy......

I'm not shittin you...that was an actual conversation with my daughter about pole dancing at 7 am this morning.

Paige: Mommy?
Me: Yes....
Paige: Do you see that dog that's watching those horses?
Me: Yes, I see it.
Paige: I'm going to name him Horsewatch, because he watches the horses.
Me: Go for it.
Paige: Do you think that's a good name?
Me: I think that's a great name.
Paige: I know that.

Paige: Mommy, who's that playing basketball?
Me: Missouri and West Virginia.
Paige: Mishwerri and West Vajeena?
Me: (trying not to laugh) No, Mi-ssour-i and West Vir-gin-ia?
Paige: Like the Virgin Mary?
Me: Yes, like the Virgin Mary.....

These are just a few samples of the conversations I have with The Juicy of Love and Deliciousness. Her daddy is so screwed...they say you pay for your raising. I don't know what he expects. She was conceived after an evening at a booby bar. Swear to God....I'm telling the truth. Martinis and cleavage....all in one night!

Things I Love (In No Particular Order)

This looks bad because my purse is first and my kid is last...LMAO!! I actually added P's picture first, then the others...they posted in reverse order. That shit ain't right....



My Gucci satchel...I bought it for myself for my birthday last year. I have coveted this bag for a very loooong time.



Gary and the boys. Although I'm not a fan of Lone Star...that's his beer. I like Miller Light. I don't know when I took that picture of Gary. He's pretty sexy. I mean, I know we were at Billy Bob's...but I don't really know why I took it. Hhhmm...is it a coincidence I went into pancreatic shock later on that evening???


This was taken at the Hall one Friday night. Members of the GEMA Gang..that's Greater Ennis Metropolitan Area to you....(I stole that from Duke!!)


That's a picture of Fred, our dog. He wandered up to our house about three years ago and never left. Within weeks he was living inside soaking up the A/C. You can hurt yourself tripping over Fred. We've all launched ourselves in the middle of the night over his lard ass. He weighs about 130 lbs and likes to leave us steaming piles of friendship.


Bread from Pappas...so warm and soft...a nice tasty pillow for the perfect butter they give to you. Aaaahhhh.....


Charlie Robison Christmas night at Billy Bob's. He played a Lynyrd Skynyrd song at the end of his set. We love him.


Paige made her headwear. This was around the time she found out she and I are Indian (feathers not dots) and became slightly obsessed. That's a piece of paper she taped together and one of my mom's emory boards held on with a rubber band. Ingenious.

Mmmmm....Hank :)

This was a true testament to the sheer will of my obsession with this man. I have SERIOUS personal space issues (I'll cut a Muthaf**ka if they get in my area) and I was so close to some of these people it wasn't even funny. I needed a Xanax like never before. But I did it. I got in the middle of all these sweaty men and skank ho's to get his autograph. But he was worth it. In fact, he may be worth getting on a plane to go see. You know, I would get on a plane to see Chris, my tattoo guy. I have a fear that he will move back to California and I'll have to fly to see him. He makes fun of my fear, but he doesn't understand it's power over me. Sorry, I'm getting off track. Anyways, here are some pics of the man:

The Dentist

Paige had a dentist appointment this morning. Her teeth look great; no cavities. Her overbite is a different story. The thumb sucking is at the "critical" stage. Our dentist told me it was time to take her to the orthodontist and have them fit her with a soft pallet plate to prevent her from getting any suction while sucking the thumb. Even better, it's got a small spike on it to aid the child in breaking the bad habit. I love it!!! I don't want to hear any shit, people. I'm not a cruel mommy. This baby has GOT to stop sucking her thumb. her overbite is out of control. She sucks it while talking, watching TV, doing school work. I was hoping peer pressure would sway her, but that hasn't helped. No one wants to shake or hold her hand during Mass because of her wet thumb. So she just shakes hands with her left hand now! Plus her breath is atrocious...still, no luck. I think this is a good thing and she's going to be just fine. I've tried everything. Positive reinforcement, ignoring the thumb sucking, talking to her about being a "big girl." That shit doesn't work...neither does telling her Dr. Redington is going to cut it off. Yep, I've told her that :) It's very frustrating...LOL!!

DISCLAIMER

In case I haven't been clear in the past, this is my blog and is subject to my opinions..right, wrong or indifferent. I'm going to say things that readers may not agree with. I'm going to say things that piss you off. I'm going to call it like I see it and that may not jive with your opinion or recollection. I am nobody's fool and nobody's cheerleader. My life, my words, my opinions. I'm going to ask questions and challenge authority. I've been doing it my whole life and the chances of me quitting now are slim to none. Take it or leave it :)

On a lighter note, I solved my dinner crisis. Chicken breasts + Chinese veggie medley + garlic ginger stir fry sauce = Delicious Chicken Stir Fry. Yeah me!!! And even better, Gary stopped on the way home and picked up fried rice and eggrolls. Hell Yeah!!!

Be back tomorrow!!!

Paige

Words cannot quite express her unique-ness (is that even a word?). Here are a few pictures that attempt to capture all that is Paige:

I'm Back!!!!!!!

WARNING!!! F-BOMBS AHEAD!!! (Just a few!)

OMG - my computer crashed!!!! My work computer died last week. It was traumatic. My IT guy showed up and immediately started saving my accounting stuff and I yelled at him, "What the fuck are you doing? I don't give a shit about American Contractor. Save my fucking chili recipes!!!" Thank God he's as whacked out as I am and rolled with it.

If it weren't for short term memory loss, I'd be able to remember all of the things I need to talk about. First and foremost, Gary and I saw Hank III last Wednesday night and stuck around to meet him. We got autographs and a picture with him. Of course, I got nervous and made a fool out of myself. My husband will never have to worry about me going off with Hank or some other hot musician that I stalk (Charlie Robison) because I act like a bumbling idiot when I get around these people. I was so nervous I couldn't even take a picture. What a dumbass. Gary had to take the picture because I was so freaked out. It's like the time I met the Supersuckers. We went back to their dressing room and I just sat there like a complete mute. God...so embarrassing....

Anyways - Hank was great. My fiddler (and other potential stalking victim) was absent, though. He broke his collarbone last year and still isn't able to play. That kind of sucked for me since I normally watch him the majority of the time...especially on the Hellbilly stuff. He has an almost completely different band now - no Joe Buck, either. Still - Hank's amazing and I'm not complaining at all. I hope to see him again soon. He only did one old song - his dad's "If You Don't Like Hank Williams". No old Hank or Johnny Cash. I was hoping he'd do DAC's "The Ride". His version is great. He did one song from his new album and mostly "Straight to Hell" stuff - which made me happy! He also did the original version of "Long Hauls" (The Devil is My Friend) and without that horrible, Curb Records forced guitar solo. It rocked...he rocked...and as I told my husband..if my tubes weren't tied....LOL!!! I'm kidding, I'm kidding!!! (well sort of but not really). I better shut up because he reads my blog and he laughed about it the first time...he might go bat shit crazy the second time. Maybe I should delete it...naahhh!!!

Does anyone else have a six year old daughter that likes to sleep topless? I don't mean panties only, either. P sleeps in either tights or jeans (or pj bottoms) with no top on. I'm really concerned that this could lead to a certain kind of career that also involves a pole. God Bless her...she is her own unique little person. There is never a dull moment with that child. Last night she got Gary a beer out of the fridge (should I share that?) and then informed him that she wasn't going to drink beer when she was a grown up, she was going to drink wine like Mommy. I love it! We had a Pod meeting at the Ellis Co. Children's Advocacy Center (our Pod's charity for cook offs) and Paige freaked out because she wanted to go outside with Gary while he smoked and drank his beer. I was like, "Paige, this is the absolute last place that I need you to advertise your extensive knowledge of beer and cigarette brands." I'm just waiting on CPS to show up at my front door one of these days. Oh God..and the worst...her TEACHER told me what an imagination Paige has and some of the stories she tells them about mommy and daddy are a hoot. WTF???? I threw up in my mouth when I heard that. I can only imagine what she shares with them.

I can't remember if I have any recipes to share. I don't think I've done a lot of ground breaking type cooking recently. I have been able to bust out my dutch oven a few times and cook outside. I'm really looking forward to warm weather so that I can do that more often. I do have quite a few fish and veggie recipes to share for dutch oven cooking. I'm going to experiment with mussels and clams this summer. I haven't cooked them before in my DO, so this should be an adventure. OMG - Marsala's in Ennis has the most amazing mussels in white wine sauce. They also have toasted garlic in the sauce. I was in HEAVEN!!!

I thought I had a reason to go off about CASI, but Dave Hewlett set me straight on a few things. A Pod is not hosting the GP meeting this year. It is being hosted by two individuals. That kind of creeped me out, so I emailed Dave and he gave me the 411 on everything. A separate bank account has been set up and the checks are made payable to the GP Meeting, not the individual (which I flipped out about!!) and Dave is also helping keep track of the expenses. I thought that was a good move on CASI's part considering they tend to operate under the cloak and dagger rules the majority of the time. And no...still haven't let go of that sponsorship check, either.

Janice Miller has decided to seek re-election as Executive Director. How does everyone feel about that? I think Janice is a nice lady and my heart goes out to her and her family over the recent health issues not only her parents, but herself, have had to face. Still, do we keep with the same ol, same ol on the Board or do we push for new blood. Do you think that this current group of Directors are doing all they can or do you think they need a few more years to gel as a group before an accurate opinion can be formed? I want to know what happened to the issues brought up to the Governance Committee. They are not addressed anywhere in the minutes from the last board meeting. Did the Board discuss them privately? Why? And if they're the concerns of the membership, why not discuss them in an open forum where they can be heard by those in attendance? I'm willing to bet those people who choose to attend the meetings care about the concerns of the other cooks and want to be in on the solutions that might be available to some of the problems out there. The summer meeting is being held at the Arlington Elks Lodge in June and I plan to be there. I'll try to schedule my various (and numerous) trips down the Guadalupe and Comal around it. Lord knows I'm not going to cook chili in the heat...might as well float down the river and drink some cold Miller Light!

Have a great Monday...I promise to be back tomorrow spreading my own special brand of kindness and joy :)

Cadillac Cowgirl Spaghetti and Meatballs

You will love these meatballs and the homemade sauce. I like a good jar of spaghetti sauce any day, but this is really worth the time and it's really great with the meatballs. I've searched a long time for the best meatball recipe and this is by far the best one I've found and adapted over the past few years. You'll love it - I promise!

Meatballs
1/2 lb ground pork (you can use fresh ground pork, ground Italian sausage, etc)
1 1/2 lbs ground sirloin
1 cup Panko style bread crumbs (if you don't have Panko, just use plain breadcrumbs)
1/4 cup Italian seasoned bread crumbs
1 1/2 Tbsp chopped parsley (fresh or dried)
1/2 cup grated Parmesan cheese
2 tsp salt
1 tsp pepper
1 egg, beaten
3/4 cup warm water

Sauce
1 Tbsp Olive oil
1/2 large sweet onion, chopped
5 cloves of garlic, chopped
1/2 cup Cabernet or Red Zinfandel wine (use the real stuff...it'll make a difference)
1 28 oz can of crushed tomatoes with Italian seasonings
1 14 oz can of tomato sauce with Italian seasonings
2 Tbsp chopped parsley (fresh or dried)
1 3/4 tsp salt
1 tsp pepper

1 lb of Spaghetti
More Parmesan cheese (Hell Yeah!)

Preheat the oven to 400 degrees. In a large bowl, combine all of the ingredients for the meatballs. Mix everything around and make your meatballs. You should have about 16 of them. Line a baking sheet with foil and place the meatballs on the baking sheet. Bake them in the oven for 20-25 minutes, turning them over halfway through the cook time so they brown evenly. Take them out of the oven and place them on paper towels to drain the excess grease. Don't worry if they aren't cooked through, they'll finish in the sauce.

While the meatballs are in the oven, start your sauce. Heat the olive oil and add in your onion and garlic. Turn your heat down to medium low and cook until they are tender, about 10 minutes. At that time, add the wine in and cook it on high for a few minutes. The onions will start to absorb the wine and turn purple :) As the wine becomes absorbed, turn the heat down a little and add the crushed tomatoes, half of the tomato sauce, the salt, pepper, and parsley. Stir everything together and then add the meatballs. Cover and cook the sauce on low for 25 minutes.

Cook your spaghetti while the meatballs are finishing up in the sauce. Drain the spaghetti when done and toss it with a little butter if you like. Serve the meatballs over the spaghetti with Parmesan cheese, hot garlic bread and a salad.

This and That....

Good morning - I can't believe it's already Thursday. I'm excited about the weekend. I think Gary and I are going to have a date night tomorrow night, so I'm looking forward to that. We're cooking chili Saturday and I hope to plant more veggies, herbs and bulbs around the house on Sunday. The weather better cooperate.

Sooo.....my kid came home with a black eye yesterday. Yes, someone hit the Juicy of Love and Deliciousness. Mommy here flipped out, of course...but I'm glad I dialed it down when I went in to talk to her teacher this morning. Apparently, it did not go down as Paige explained it to us. A little boy did not double up his fist and punch her. This was an accident during P.E. and one of her friends socked her in the eye. There was no malice intended; it just happened. Her teacher is getting the whole story today and sending a note home. Paige has quite an imagination and this story is no exception. While speaking to the teacher about my kid's shiner, we discussed first grade and whether or not I think Paige is ready. Her teacher and I agree that Paige is one smart little kid. What she isn't, though, is mature. She has some self confidence issues and she doesn't think she can do her work on her own. First Grade at St. Joseph is pretty tough. Hell, Paige is already doing addition and subtraction; she reads and spells. She can count to 1000 and count money. She's getting an amazing education. She's surrounded by people who love her and want what's best for her. If an extra year of kindergarten will help boost her confidence and self esteem, I'm all for it. You can't make a kid have self confidence. They have to learn it for themselves. If an extra year will give her that, I'm all for it. Think of the thousands of dollars in therapy it'll save me in 10 years :)

In the future, CASI will make an announcement regarding the Balance Sheet and Income Statement. Since tax returns for charitable organizations are not due until May 15th, the Board will let the membership know that the financial information will be available after that date. It is my understanding that after this year, drafts will no longer be posted in the interim. Everyone will have to wait for the final statement. I think this is a good idea. I think it's important that the Board make this announcement to the cooks up front rather than fielding emails (with a suspicious tone) from cooks wanting to know why the information is not available and why there is hesitation to share it. Perception is everything, folks. And if you aren't up front with information that is the cooks' right to see, then you are going to be perceived as having something to hide. Am I right?

Gary and I are headed to Tyler this weekend to cook at the Elks Lodge. I know Blu Daniels will be busy, but I'm looking forward to visiting with her about RR issues and regional boundaries. I hope we have some time to visit. I'm pretty good at multi-tasking...I can talk and cook chili AND cook beans. Look out Blu - here comes Ellis Co!!! (Kidding, kidding!!)

Cadillac Cowgirl Turkey Burgers

Don't turn your nose up at turkey - it's not just for Thanksgiving. Turkey is delicious, healthy and versatile. I love these burgers and prefer them over hamburgers any day. I use turkey in place of beef all the time...lasagna, meatloaf, ravioli, etc. You'll love these burgers and you won't miss beef after you try one!

2 lbs ground turkey
1 egg, beaten
3 Tbsp mayonnaise
1 1/2 tsp salt
1 tsp pepper
2 Tbsp Montreal Chicken seasoning
2 tsp Worcestershire sauce

Mix all of the ingredients together and shape into patties. (You should get about five patties). Place two or three of them in a large skillet and turn it on high. Allow the patties to brown for a few minutes on each side and then turn the heat down to medium, cover and cook until done....flip them a few times, though so one side doesn't burn. Drain them on paper towels when they're finished cooking. It took me about 10 minutes to cook three of them at a time. Turkey is really lean, so it can overcook pretty fast, but the egg and the mayo gives it a lot of moisture which keeps you from needing any oil or butter and keeps the turkey from drying out. I topped ours with cheddar cheese, bacon, red onion, tomato and avocados. Since I'm no carbing it for Lent, we ate them sans bun. (Gary poached my Lenten commitment since he is incapable of coming up with his own, so he no carbed it, too.) They were still delicious. Serve these with sweet potato fries or a salad. They're really healthy and you can change up the seasonings to suit your tastes.

Am I a Hypocrite????

Good Monday morning...blah, rainy, yucky, craptastic Monday morning. Yesterday it was raining and I enjoyed it because I was at home with my puppies and we were just chillin out watching tv and nesting. The ride home is going to be a joyous occasion :)

I'm conflicted over some things. I don't believe that you have to necessarily support CASI as a whole in order to cook chili. I see it like this: many of the checks I write at cook offs are made out to the charity; not the Pod. So technically, CASI doesn't really get my money. The Pod has to send in fees, etc...and you know what I'm talking about if you're reading this. There's times that we make the checks out to the Pod so that they can present one check and that's cool, too. Basically, I never make a check out to CASI unless I'm cooking on Friday at TICC. So, I can cook chili all I want, support the charities and not have to like how CASI operates and not feel like a hypocrite. I like that.

Gary and I can also choose to sponsor Pods and their cook offs. We sponsor the DJ for The Gingerbread House CCO. We help out TOT with their sponsorship needs for their cook off each May. That sort of stuff doesn't bother me and we're happy to help. But actually giving CASI a check and becoming a corporate sponsor? That's where I begin to feel dirty.

I don't think I would handle that distinction, for lack of a better term, very well. I disagree with most of what the BOD does. I am vocal about my displeasure. I would also be in a unique position - a cook with a mouth that she doesn't have a problem opening up and a sponsor with a right to know where that money goes. How's CASI going to handle that? Do I get an upfront honest answer about issues I've got a problem with once I hand them a check? Or do I still get to ask questions and get smoke and mirror type answers to my questions?

I would feel dirty and two faced if I sponsored CASI directly. And many of you are saying to yourselves, "then don't sponsor CASI." Well, I don't want to; my husband does. I don't want to basically endorse a Board that does so many things I disagree with. I don't want to feel like sponsoring CASI gives me a louder voice (even though we all know I'll try and use it). I fear that handing a check over to them will prompt me to start asking inappropriate questions that I feel I have a right to ask. I'm afraid I will become indignant. Worst of all, I'll feel like a sell out. In NO WAY am I passing judgement on anyone who choses to sponsor CASI. Please, re-read this before you send me some scathing email. This is not directed towards any one person who willingly gives their money to CASI in the form of a corporate sponsorship. This really doesn't even apply to the Bruce Foods and Glazers of the world....I'm talking about the little guys...the ones who get a wristband and a shirt at TICC. The ones who aren't only sponsors, but cooks as well.

I think my trepidation stems from my anti-establishment, anti-authority attitude that I've tried to shed as I've ventured further into adulthood. Apparantly I'm not doing a very good job of it. I don't think I could be neutral. I damn sure know that the first time Gary complained about something, I'd look at him and say "well you sponsor them." I don't want to get caught up in the politics of chili any more than I already am. And since I had to cover up my tattoos and take out my nose ring just to run for the board, will there be a dress code I have to adhere to once I become a corporate sponsor? (I know, now I'm just being a brat). I just don't see why we can't continue to support those that benefit from CASI by cooking chili and helping out on the local level. That's what I enjoy doing because I get to see the benefits of our support first hand. I know exactly where that money is going and it makes me proud to be a part of it. I don't think I would feel proud if Gary and I gave a check to Jim Ezell for him to give to the Board. I would feel like such a hyprocrite. "Here's my money.....please carry on with all of the bullshit." I don't know...maybe I'm making a big deal out of this. Maybe I'm not. Maybe for once I'm trying to have some integrity and stand firm on my soapbox. It can get kind of wobbly from time to time....

A good day to all of you...stay dry and watch out for the morons....they really do breed faster than the normal people of the world :0)

When I'm Sick of People (which is quite often)....I Turn to This.......

Cadillac Cowgirl Filet Mignon

Gary and I love Pappas Steakhouse. It is the absolute best place to eat and the service is amazing. As much as we'd like to, we can't eat there every weekend. So when we have to slum for steaks, this is what I make. It's almost as good as the real thing. I don't know if you could say that about my service versus the service at Pappas. But I do other things, you know, to supplement my lack of kitchen service :0).

2 3 inch Filets
Salt and Pepper
4 Tablespoons of Butter

Preheat your oven to 425 degrees.

Allow the meat to come to room temperature. This is important for a few reasons: First, you're not going to cook the filets long and you don't want to contend with cold steaks. Second, you are going to be putting the steaks in hot butter to sear them and if the steaks are cold, then they'll bring the temperature of your pan down and your steaks will braise and not get a nice brown crust.

Sprinkle the tops of the filet generously with salt and pepper. (don't worry about the bottom, you can take of that when you put the steaks in salt/pepper side down first). Allow the steaks to rest and come to room temperature this way if you like; or do it a few minutes before you begin to cook them. You could also rub a little olive oil over them if you want, but I've never noticed a huge difference when I've done that. Heat the butter in an ovenproof skillet large enough for both filets (I use either a Lodge Cast Iron Skillet or a Calphalon Skillet - both work well). When the butter is sizzling and brown, add the filets. Put the filets in top side down so that you can salt and pepper the bottoms. Let the filets sear for 2 minutes per side over high heat. Don't move them; you want them to get a really nice brown crust. If you think you need to (and I ALWAYS do), add a little more butter to the skillet before you put them in the oven. Put the skillet in the oven and continue cooking for an additional 5-7 minutes for medium rare or 7-9 minutes for medium. Keep in mind that the steaks are going to continue cooking in the skillet after you remove them from the oven. So if things look a little less done than you think you can handle, remember that they're going to get a little more done as they sit there and rest (because you NEVER cut into a steak right after you take it out of the oven. A sin against God, mind you.) and you don't want an overdone steak. At least I don't after I've spent that money and slaved in the kitchen all evening :) The best part about these little morsels? The Blue Cheese Sauce you serve with them! Here's the recipe:

8 oz of good Blue Cheese (if I can, I buy Stilton or Neils Colston Yard Stilton at Central Market or Eatzis. If I can't find either of those, Boars Head is really delicious, too.)
1 stick of butter (Hell Yeah!)
8 oz heavy cream
1 cup of white wine (or white cooking wine)

Allow the butter and cheese to come to room temperature...let them both get really soft. Cream them together in a bowl. In the meantime, add your wine to a small saucepan and bring it to a boil over high heat. Allow the wine to cook down until you've got a tablespoon left. At that time, turn the heat down a little and add all of the cream. Cook the cream and wine mixture until it is reduced by half. When it has cooked down, whisk the blue cheese and butter mixture into the cream and wine. Let everything cook together and heat through. Serve with the filet mignon and watch your significant other look at you as if you are a Kitchen Goddess. Seriously - it's that good!!

Cadillac Cowgirl Mushrooms

These are very, very rich...but very, very good. Serve them with a steak! (Recipe to follow)

6-8 Oz Whole Mushrooms (your choice - I used Baby Bellas)
1 Cup Beef Broth
4 Oz Red Wine (I used Cabernet Sauvignon. You can use any kind or red cooking wine.)
1/4 Tsp Salt
1/2 Tsp Pepper
1/2 Tsp Thyme
1 Large Shallot, diced
1 Tbsp Olive Oil
1 Tsp Butter
Sprinkle of flour

In a medium to large saute pan, heat the olive oil. Put the shallots in and sprinkle a litte flour over them (about an 1/8 tsp), turn the heat down on medium low and cook until tender (don't brown or burn them). After they're tender, add the mushrooms, thyme, salt, pepper and cook until the mushrooms start to release they're liquid and become tender. At this time, add the beef broth and wine and turn the heat up to high to reduce the liquid. Reduce the liquid so that it's not runny (hence the flour) but not thick (like a paste), and has the consistency of a sauce. Add a teaspoon of butter, let it melt, stir everything around and serve.

Ramblings....

Wow...I didn't realize how long it had been since I had spread my own special brand of kindness and joy :) Where do I start?

I've got some chili bitching I'd like to do, but I'm still on the fence as to how I want to phrase the things I need to say...and I certainly don't want to come across as too offensive, or harsh, or cynical. Let's just say I have continued to take my own advice and ASK for what I want from the Board. My first experiment went well; the second one, not so much and I can see why so many people are so frustrated with the BOD. If you are a GP, you received an email with minutes and a partial financial statement. If you did not receive this information via email, then it is available on the CASI website under the "History of CASI". What I didn't appreciate was the answer to the question I asked when I sent an email looking for another document. (Newsflash: I'm pretty smart...and I don't need my question answered with the exact same information I supplied when making my request.) Nor do I need a defensive response when I ask for the item again in the event my first request was unclear (it wasn't) or misread (jury's still out on that one). So, in an effort to give the other board member a chance to respond to the email that they were copied on, I'll reserve the rest of my remarks until a later date. But still, don't talk to me like I'm an idiot. And don't get defensive when you tell me that the item I acknowledged I received from YOU is available to me on the website. No shit.

Speaking of chili - there are quite a few cook offs this weekend. There's a chance of rain, so I'm definitely not cooking. There's also the $10,000 Giveaway at the SOKOL Saturday night...ribeye dinner, open bar, so you know where I'll be. I need to stay home and rest up for a night of debauchery :)

I do love winter, and the snow we've had has been beautiful but I'm definitely ready for spring. I've got herbs to plant, veggies to plant...I'm kind of excited. I am looking forward to some nice weekends where we can stay home and work outside and get the landscaping completed at the back of the house. I've got garden statues that I need to put out, too. They're still being held captive in the shed.

Okay, I've spent enough time b.s.'ing. I'm about to post some recipes. Have a great weekend everyone and good luck if you're cooking chili. Kick ass and steal some points :)

Kelly