Good Morning All...we've only got one day left and then it's FRIDAY!!!!! Paige had her Spring Program last night and as always, the kids of St Joseph were highly entertaining. I took some pictures of her "posing" in her rain poncho and hat. She's such a delicious little kid....I just love her!
Not cooking this weekend...we're going to stay around the house and do yard work...woo hoo!! Gary is putting up a pergola in the backyard and I need to plant the rest of the Lantana I bought and some more herbs. I need to work in my herb garden; it's struggling this year. I also have a huge garden arch I need to put up as well. I'm looking forward to staying home this weekend. Next weekend we will venture to Devol, Oklahoma for SW Open. I hope this year is better than last. This time last year, I was in the throes of a pancreatic meltdown. Memorial Day weekend was when I was diagnosed with pancreatitis, then suspected of pancreatic cancer, and then back to pancreatitis. That was one of the worst two weeks of my life...the not knowing. Now I just have to watch my food and beverage consumption...which to me means that I watch out for my wine glass and make sure that it never gets empty :) Seriously, though...I do have to watch what I eat and drink as my pancreas doesn't work like it should and can get freaked out very easily. You have to give props to the pancreas. It works behind the scenes, digesting food all your life...over and over and over again. It's constantly working, and usually very reliably. You never hear one word about the pancreas until it malfunctions. As someone with a crappy one, let me advise you to be very thankful of your hardworking, never complaining pancreas. Conventional wisdom would allow you to believe that it's your liver that gets all of the abuse from lots of adult beverages. That's true, but the pancreas does too...and it can really 'eff you up should you choose to abuse it. Just keep that in mind next time you buy a jug of Sangria and drink it in one evening :)
So...when we go to SW Open, I suspect my husband will want to hand over a sponsor check to CASI. I'm still completely on the fence, somewhat against this. But hey, what do I do? I'm certainly not going to fight with Gary over it...and I don't' see what good it would do to tell him he can't. I just want this to remain our hobby, our "something fun to do" instead of becoming something else. I already, along with others, take this shit way too serious. I just want to cook chili. I don't want to be a sponsor. I don't want to encourage ignorant behavior by financing it with money. I don't agree with much of what the Board does or says or how they do or say it. I thought the response to Bob Coat's letter regarding the Iraq cook off was petty. Sorry Roger - I love and support you but it just sounded kind of crappy....but then again, I kind of understand why it sounded crappy :o). I think the way the BBQ has been handled has been unfair to the membership. Yes, I know, a questionnaire was sent out..blah, blah, blah. I guess I'm somewhat confused as to when this became some kind of corporate deal and less of a weekend fun thing to do. Maybe it should be more about what I want it to be for me and less about what I think it's turned into as a whole. I do know that I've cooked fewer times this year than last and a lot of it revolves around not wanting to subject myself to bullshit if I don't have to. The going every weekend is tiresome. The constant bitching and moaning is too much. I love to cook chili and I love to be with my friends on the weekends. I am proud that a hobby of mine and Gary's helps other people. I love that what we do goes to charity. I stress that to my girls every time they cook. I always tell them that while we're having fun, we're helping out those in need and that's the most important thing. When Zoe cooks at Cowtown this year, she'll be cooking with hopes of winning it for the 3rd straight time. We talked to her last night about how hard of a feat that will be and that she needs to be proud of herself no matter what - and to be proud of the kid that does win because she knows what a big deal it is. I know that it's important to her that she win. I want her to also know that it's just as important to keep things in perspective and be just as gracious of a loser as you are a winner. I know how much she loves to cook chili and she can't wait until she can cook on the same level as me and her dad. I want it to be fun for her the whole time she's doing it and I want her to be able to keep things in perspective. I'd hate for her to get burned out at the ripe old age of 11!!
I guess I'll keep my mouth shut and let Gary do what he feels is best. But let me tell you, the first time another demo company is pushed or used by a CASI member, I may go batshit crazy on everyone :o)
Have a great Thursday....keep it real my friends!!
Kelly
Thursday, May 20, 2010
Monday, May 17, 2010
Skillet Potatoes
Good Monday morning all. I'm wondering how many people are breathing a sigh of relief that I'm blogging about potatoes instead of chili cooks this morning?!?!?!?!?!?! Don't worry...I'll get to that later :o)
Okay, you all know Pappas Bros. Steakhouse is my most favorite restaurant in the world. In addition to the ooey gooey deliciousness known as Au Gratin (or as Gary calls them, A-You Gratin) Potatoes, they have these things called skillet potatoes. They are divine and I love them. I tried them out last night with our rib eyes and roasted broccoli. Try them out...they will go with anything!
Skillet Potatoes
8 Medium Yukon Gold Potatoes, diced
4 Slices of Thick Bacon (Peppered or Plain), diced
1 Medium Sweet Onion, diced
2 Green Onions, white and green parts diced
Olive Oil, Salt and Pepper
Preheat the oven to 425 degrees. Place the diced potatoes on a large sheet pan and drizzle them with olive oil, salt and pepper. Place them in the oven and bake for about 25 minutes or until they start to get a brown and crispy and a little soft in the middle. Remove them from the oven and let them cool. In a large skillet, fry your bacon until crisp and set the bacon aside to drain. Leave the bacon grease in the skillet and add your chopped sweet onion to it. Cook until the onions are tender and start to caramelize. Add the potatoes to the skillet and start mixing everything around so that the bacon grease coats the potatoes as well. Do this for 5-10 minutes (depending on how soft they were from baking in the oven) and then add the chopped green onions and bacon. Cook over medium heat until everything is heated through - the green onions won't be completely cooked and that's okay, unless you want them to be. Season to taste and serve with steak, chicken or pork. Enjoy!
Okay, so let's go ahead and get the big pink elephant out of the dining room. Yes, we went to TOT and surprisingly enough, everyone minded their manners! It was a really great day on Saturday. Dr. Ray won and I got 2nd. It was just the coolest win ever. He was waiting outside for us to pick him up Saturday morning (mainly because we're always late...we have punctuality issues) and when Gary brought him to the car I said, "Dr. Ray, you're going to win today." He told me that he wanted to, since no one had ever won it twice and he hadn't won it since 1983. He looks forward to that cook off more than any other one and he had his TOT jacket on as well. Never mind that it was a very sticky 85 degrees on Saturday! I know everyone was tickled pink for him and I'm so proud that he won. He beat me by one point, but I don't care. I'll take 2nd Place to him any day! It was great to be there and be a part of it. I know he'll be on Cloud 9 for awhile with this win.
I learned a few lessons this last week. First of all, stand up for what you believe in and what you feel is your idea of right and wrong. Second of all, appreciate the kindness and support of others; you never know who's in your corner. And lastly, and on the flip side of #2, you never know who doesn't have your back. And unfortunately, it's usually the last person you'd suspect to be the one to go behind your back. Oh well....life is about learning and evolving and I certainly learned a good lesson from this experience. I am also appreciative of the ability and opportunity for myself and others to apologize, mean it, and move on without worrying about lingering BS. I think those that were at TOT this weekend had a good time and I think everyone has moved on.
Have a semi-decent Monday everyone....I'll be back tomorrow spreading my own special brand of kindness and joy :o)
Kelly
Okay, you all know Pappas Bros. Steakhouse is my most favorite restaurant in the world. In addition to the ooey gooey deliciousness known as Au Gratin (or as Gary calls them, A-You Gratin) Potatoes, they have these things called skillet potatoes. They are divine and I love them. I tried them out last night with our rib eyes and roasted broccoli. Try them out...they will go with anything!
Skillet Potatoes
8 Medium Yukon Gold Potatoes, diced
4 Slices of Thick Bacon (Peppered or Plain), diced
1 Medium Sweet Onion, diced
2 Green Onions, white and green parts diced
Olive Oil, Salt and Pepper
Preheat the oven to 425 degrees. Place the diced potatoes on a large sheet pan and drizzle them with olive oil, salt and pepper. Place them in the oven and bake for about 25 minutes or until they start to get a brown and crispy and a little soft in the middle. Remove them from the oven and let them cool. In a large skillet, fry your bacon until crisp and set the bacon aside to drain. Leave the bacon grease in the skillet and add your chopped sweet onion to it. Cook until the onions are tender and start to caramelize. Add the potatoes to the skillet and start mixing everything around so that the bacon grease coats the potatoes as well. Do this for 5-10 minutes (depending on how soft they were from baking in the oven) and then add the chopped green onions and bacon. Cook over medium heat until everything is heated through - the green onions won't be completely cooked and that's okay, unless you want them to be. Season to taste and serve with steak, chicken or pork. Enjoy!
Okay, so let's go ahead and get the big pink elephant out of the dining room. Yes, we went to TOT and surprisingly enough, everyone minded their manners! It was a really great day on Saturday. Dr. Ray won and I got 2nd. It was just the coolest win ever. He was waiting outside for us to pick him up Saturday morning (mainly because we're always late...we have punctuality issues) and when Gary brought him to the car I said, "Dr. Ray, you're going to win today." He told me that he wanted to, since no one had ever won it twice and he hadn't won it since 1983. He looks forward to that cook off more than any other one and he had his TOT jacket on as well. Never mind that it was a very sticky 85 degrees on Saturday! I know everyone was tickled pink for him and I'm so proud that he won. He beat me by one point, but I don't care. I'll take 2nd Place to him any day! It was great to be there and be a part of it. I know he'll be on Cloud 9 for awhile with this win.
I learned a few lessons this last week. First of all, stand up for what you believe in and what you feel is your idea of right and wrong. Second of all, appreciate the kindness and support of others; you never know who's in your corner. And lastly, and on the flip side of #2, you never know who doesn't have your back. And unfortunately, it's usually the last person you'd suspect to be the one to go behind your back. Oh well....life is about learning and evolving and I certainly learned a good lesson from this experience. I am also appreciative of the ability and opportunity for myself and others to apologize, mean it, and move on without worrying about lingering BS. I think those that were at TOT this weekend had a good time and I think everyone has moved on.
Have a semi-decent Monday everyone....I'll be back tomorrow spreading my own special brand of kindness and joy :o)
Kelly
Friday, May 14, 2010
TGIFF
Hello...I'm glad it's Friday, how about ya'll? I woke up late (as usual) had some private time with the puppies and the Juicy and then off we went to school. Paige has Field Day today and she's really looking forward to running around like a crazy person :)
I hope everyone has a good weekend no matter what they're doing. We've committed ourselves to helping at TOT this weekend, so we'll be at the Irving Elks Lodge. They have a Junior cook off as well and I've already had to answer questions from Paige...."Mommy, am I the best chili cooker ever? Mommy, do you think I will win?" I tell her that yes, she is the best ever and that I hope she will win. What else am I supposed to say? The school has their Spring program coming up next week and I have no clue what they're doing. I know that sounds bad, but I mean it as I can't really get a straight answer out of her. One day she's singing "Raindrops Keep Falling On My Head" and the next she's singing "Footloose", which is her latest obsession.
If all of my wonderful friends and family could please say a special prayer for two ladies, I would greatly appreciate it. One is for Paige, whom all of you know and adore...the other is for one that you don't know, but is very special to Paige and our family. I don't want to mention her by name, but she's very ill and is fighting cancer. She's an amazing woman and I can't imagine what she's going through. I also can't imagine what all of her "little darlings" will go through either as they deal with what is happening to her. I think this is probably the hardest thing I've had to deal with so far as a parent because I know I will not be able to explain death to my child in a way that will make it any easier on her or help any of us understand why or how this happens sometimes. If you could include Paige and this special woman in your prayers, it would mean a lot to all of us. I don't want to mention her name on my blog (and I'm sure ya'll are thinking, "Why the hell not???), but I will let you know should you ask. Thank you again :-)
Have a wonderful weekend everyone and if you're cooking this weekend, kick some chili ass!!
I hope everyone has a good weekend no matter what they're doing. We've committed ourselves to helping at TOT this weekend, so we'll be at the Irving Elks Lodge. They have a Junior cook off as well and I've already had to answer questions from Paige...."Mommy, am I the best chili cooker ever? Mommy, do you think I will win?" I tell her that yes, she is the best ever and that I hope she will win. What else am I supposed to say? The school has their Spring program coming up next week and I have no clue what they're doing. I know that sounds bad, but I mean it as I can't really get a straight answer out of her. One day she's singing "Raindrops Keep Falling On My Head" and the next she's singing "Footloose", which is her latest obsession.
If all of my wonderful friends and family could please say a special prayer for two ladies, I would greatly appreciate it. One is for Paige, whom all of you know and adore...the other is for one that you don't know, but is very special to Paige and our family. I don't want to mention her by name, but she's very ill and is fighting cancer. She's an amazing woman and I can't imagine what she's going through. I also can't imagine what all of her "little darlings" will go through either as they deal with what is happening to her. I think this is probably the hardest thing I've had to deal with so far as a parent because I know I will not be able to explain death to my child in a way that will make it any easier on her or help any of us understand why or how this happens sometimes. If you could include Paige and this special woman in your prayers, it would mean a lot to all of us. I don't want to mention her name on my blog (and I'm sure ya'll are thinking, "Why the hell not???), but I will let you know should you ask. Thank you again :-)
Have a wonderful weekend everyone and if you're cooking this weekend, kick some chili ass!!
Wednesday, May 12, 2010
My Blog
I didn't know that you couldn't make comments directly on my blog..so I went in and did some checking and changed the settings. Feel free to let loose....maybe we'll keep the Facebook-osphere clear in the meantime :)
I would like to say thank you to everyone for voicing their opinion on the subject of Dr. Ray and helping him out to the varying degrees that we all feel are acceptable. I must say I had no idea it would be such a decisive subject; nor did I understand the weight of my comments regarding the Stewarts. Regardless of whether or not they were the only ones who said something regarding Dr. Ray and his chili, I feel that anyone who has a problem with cooks helping other cooks really need to re-think their priorities and why they cook chili. It's almost like this has turned into people's livelihood and not their hobby. Yes, we have rules and I believe they should be followed. This has gone beyond following the rules and has, whether intended to or not, turned into something else for some of the less than happy cooks to focus on as a means to take away from the good that goes on within CASI.
I would like to say one more thing regarding this issue. I feel very strongly about the constant backbiting and bickering that goes on in the chili world. Everyone is going to complain; that's human nature and you can't please everyone. Enough is enough. There is always someone who just won't stop bitching about how something is being done, or not done. I'm all for criticizing and complaining - but as a means to and end. As a way to talk through a situation so that a solution can be found. When was the last time you saw a group of cooks have a lively discussion with the intent on finding a positive outcome? I can't remember the last time I saw anything of the kind...nowadays all you hear is bitching and complaining about anyone and anything. I don't believe there is any place for that in an organization that markets itself as "Chili, Charity, and Fun". I don't think that Board Members should push sponsor products, and I certainly don't like how cook offs are scheduled. We all have a beef with something about CASI and we all voice our displeasure. But the personalization of the bickering is what I don't want any part of. It's not why I started cooking chili and in my opinion, it has no place in the chili world. When you are so wrapped up with a pot of chili that you start a fuss about 76 year old Ray Calhoun getting help and kicking ass, it's time to look at yourself in the mirror and ask yourself what YOUR problem is.
I hope everyone has a good week and good weekend. Good luck to all of you cooking chili this weekend.
I would like to say thank you to everyone for voicing their opinion on the subject of Dr. Ray and helping him out to the varying degrees that we all feel are acceptable. I must say I had no idea it would be such a decisive subject; nor did I understand the weight of my comments regarding the Stewarts. Regardless of whether or not they were the only ones who said something regarding Dr. Ray and his chili, I feel that anyone who has a problem with cooks helping other cooks really need to re-think their priorities and why they cook chili. It's almost like this has turned into people's livelihood and not their hobby. Yes, we have rules and I believe they should be followed. This has gone beyond following the rules and has, whether intended to or not, turned into something else for some of the less than happy cooks to focus on as a means to take away from the good that goes on within CASI.
I would like to say one more thing regarding this issue. I feel very strongly about the constant backbiting and bickering that goes on in the chili world. Everyone is going to complain; that's human nature and you can't please everyone. Enough is enough. There is always someone who just won't stop bitching about how something is being done, or not done. I'm all for criticizing and complaining - but as a means to and end. As a way to talk through a situation so that a solution can be found. When was the last time you saw a group of cooks have a lively discussion with the intent on finding a positive outcome? I can't remember the last time I saw anything of the kind...nowadays all you hear is bitching and complaining about anyone and anything. I don't believe there is any place for that in an organization that markets itself as "Chili, Charity, and Fun". I don't think that Board Members should push sponsor products, and I certainly don't like how cook offs are scheduled. We all have a beef with something about CASI and we all voice our displeasure. But the personalization of the bickering is what I don't want any part of. It's not why I started cooking chili and in my opinion, it has no place in the chili world. When you are so wrapped up with a pot of chili that you start a fuss about 76 year old Ray Calhoun getting help and kicking ass, it's time to look at yourself in the mirror and ask yourself what YOUR problem is.
I hope everyone has a good week and good weekend. Good luck to all of you cooking chili this weekend.
Tuesday, May 11, 2010
I Had No Idea I Started Armageddon.....
Okay, I didn't realize I was going to start such a shit storm over my Dr. Ray blog post. Please read it in it's entirety. Yes, I called out two individuals I felt were completely out of line. And yes, I stand by what I said. But this is about more than the Stewarts and their incessent bitching. It's about why we cook chili, and why we spend our weekends in the cold and the heat doing something we enjoy with some really special people. No one is cheating and no one is breaking the rules. But there are far too many people out there trying to make chili suck for those who want to enjoy the competition and the fellowship of their friends.
Whether you agree with me or not is your right. Everyone has a right to their opinion and never have I expected anyone to agree with me, or anyone else, all the time. I know I tell it like it is and sometimes I offend people. However, emailing and calling people who do not agree with you is childish. In the real world, you can't be the only one raising hell. You have to understand everyone has a right to make a lot of noise whether it jives with your opinions or not.
I doubt this is the last I hear about this and if that's the case, so be it. I said it, I meant it and I know I'm coming from an honest place. I'm not going to have my integrity or that of my husband's questioned because of sour grapes. It's a friggin pot of chili and we should all be thankful that we still have two feet, the ability to get around and good health. And on the flip side, we should be happy for someone like Ray Calhoun who loves chili and just wants to keep cooking. I'll do whatever I can to help anyone who still wants to get out when they're 76 years old and kick some chili ass.
Let's remember why we cook chili.....it's not about winning, or losing. It's about doing something we love and helping not only charities, but each other. Maybe we could all learn a lesson from Dr. Ray. I know that I've learned a lot about selflessness and compassion from my husband and a never give up attitude from Dr. Ray. If helping him is wrong, then I'm proud to be wrong and I'll keep doing it.
Whether you agree with me or not is your right. Everyone has a right to their opinion and never have I expected anyone to agree with me, or anyone else, all the time. I know I tell it like it is and sometimes I offend people. However, emailing and calling people who do not agree with you is childish. In the real world, you can't be the only one raising hell. You have to understand everyone has a right to make a lot of noise whether it jives with your opinions or not.
I doubt this is the last I hear about this and if that's the case, so be it. I said it, I meant it and I know I'm coming from an honest place. I'm not going to have my integrity or that of my husband's questioned because of sour grapes. It's a friggin pot of chili and we should all be thankful that we still have two feet, the ability to get around and good health. And on the flip side, we should be happy for someone like Ray Calhoun who loves chili and just wants to keep cooking. I'll do whatever I can to help anyone who still wants to get out when they're 76 years old and kick some chili ass.
Let's remember why we cook chili.....it's not about winning, or losing. It's about doing something we love and helping not only charities, but each other. Maybe we could all learn a lesson from Dr. Ray. I know that I've learned a lot about selflessness and compassion from my husband and a never give up attitude from Dr. Ray. If helping him is wrong, then I'm proud to be wrong and I'll keep doing it.
Monday, May 10, 2010
Dr. Ray
I don't think I've ever been as disgusted, or ashamed of, a group of people as I was on Saturday in Cleburne. And before this goes any further, it is a "group of people" until the jackasses running their mouths come forward and have the courtesy to say what they need to say to mine, Gary's and Dr. Ray's faces. And in the meantime, it's called process of elimination and it's not to hard to figure out who's running their mouths, Bruce and Drucilla Stewart and probably one other.
So....everyone has their panties in a wad over Dr. Ray. You people don't think he cooks his own chili. I hate to disappoint everyone, but he does. Gary helps him, Zoe helps him, and I've helped him - we all have. Question is, why haven't you, Bruce or Drucilla? Or anyone else who's known Dr. Ray for the past 20 odd years. I think it's sad and shameful that all of you "old friends" can't feel some joy for someone who absolutely LOVES cooking and want to see him, one foot gone and in a wheelchair, doing what he enjoys doing and helping him do it at the ripe old age of 76. Instead, you accuse him of not cooking his own chili and basically accusing Gary and myself of helping him cheat. You tell us to stop picking him up, you tell me to stop mixing his spices. You know what the problem is you bitter ass people? He's beating your asses and you can't stand it. You are threatened by a man who couldn't place at a chili cook off if there were only ten cooks for the past five or six years and now you're pissed that he does. It was really sweet of us to take him to cook offs when he wasn't placing, but as soon as he started to get points, everyone started running their mouths. It is a FUCKING BOWL OF CHILI PEOPLE. I thought this was about "Chili, Charity, and Fun". No, it's about some of you not being able to place anymore and you want to diminish what Dr. Ray is doing instead of chalking it up to luck and good chili....or bad luck and bad chili on your part. These are the same people that bitch at everyone who cook after they're qualified, also.
At some point, each one of us is going to be in the same shape as Dr. Ray. I hope like hell I have someone in my life who will help me continue to do the things that I enjoy so that I can live the rest of my life in the company of my friends doing something that I love. Instead of tearing down his accomplishments and giving us shit for helping him get to cook offs, why not be happy for someone else's accomplishments? Over the past few years, I've noticed how absolutely bitter people have become and how there are so many people who complain incessantly, find fault no matter what someone does and now, accuse people of not cooking their own chili. You need to go back and read the rules before you tell me how to follow them. No one is doing anything wrong by helping that man drain his grease. He puts his meat in, his spices in, his broth, and his peppers. For the record, one of us always pricks his peppers because I don't trust Dr. Ray with a knife. But then again, this is the same shit I hear about my kids. Hell....how do Gary and I manage to cook our own chili if we're cooking three other pots? We're not...we're good people and we've been the ones to help Dr. Ray when he still wanted to cook chili. I'm not going to have mine or my husband's integrity questioned. I know the rules; problem is, we're following them and it still isn't enough to satisfy any of you. I guess Dr. Ray winning Traders Village is what set everyone over the edge. Funny thing is, he didn't have any help that day. There was $1000 on the line and I wasn't going to spend my time helping him when I wanted to win it - did any of you ever think of that before you started running your mouths? Do any of you ever think that when Gary isn't cooking, he can help Dr. Ray as much as he wants? You can have a cooking team and a head cook who turns in the chili. Do any of you want to go so far as to say he isn't cooking a pot of his own chili and he's dipping out of one of ours? I dare you...please, say it to my face. Then pull out your wallet and send in $20 to protest the cook off...or shut the fuck up.
Why didn't anyone ever look at Ray Medlin and tell him to make sure Dani cooked her own chili? I know why - she hardly ever placed so after all of Bruce and Drucilla's bitching, it was all for naught - they got their points and Dani didn't get any and it was okay until the next cook off.
You all wonder why some of these pods are dwindling and you can't get anyone involved? Take a good look in the mirror. No one wants to hear your bullshit anymore than they have to. Dr. Ray comes to Pod meetings, say something to him next time you see him. Don't hide behind a cook off referee (which I'm sure was an instigator, too) and start shit. And if you don't want me including you in a blanket statement in front of people, have the nerve to voice your opinions or complaints like an adult - face to face. I used to have so much respect for so many people in the chili world. Now I see why so many cooks fall out of the chili world; they get tired of the bickering, the bitching, the arguing and the need of some people to complain no matter what. You people need to get a life...or get yours in order and quit looking for reasons to tear others down. Ya'll are a shameful lot and I feel sorry for you. Hell, he cooks my recipe and beats my ass on a regular basis. Do you think I'm bitching? I'm tickled pink for him and you so called friends of his should be, too.
Maybe some of you need to remember why you got into chili in the first place. I know it wasn't because you won all the time because we all suck when we first start out. You did it for the friendship and good times. You cooked chili because it was a hobby and a fairly inexpensive way to socialize on the weekends, drink beer and have a lot of laughs. So many of you have lost your way over the course of time and now you're just bitter and pissed at those who do well and have a good time. We're all supposed to be friends who have chili in common and want to have fun together. I got a really good look at who our friends are, and aren't, last Saturday.
Have a nice evening.....
Kelly
So....everyone has their panties in a wad over Dr. Ray. You people don't think he cooks his own chili. I hate to disappoint everyone, but he does. Gary helps him, Zoe helps him, and I've helped him - we all have. Question is, why haven't you, Bruce or Drucilla? Or anyone else who's known Dr. Ray for the past 20 odd years. I think it's sad and shameful that all of you "old friends" can't feel some joy for someone who absolutely LOVES cooking and want to see him, one foot gone and in a wheelchair, doing what he enjoys doing and helping him do it at the ripe old age of 76. Instead, you accuse him of not cooking his own chili and basically accusing Gary and myself of helping him cheat. You tell us to stop picking him up, you tell me to stop mixing his spices. You know what the problem is you bitter ass people? He's beating your asses and you can't stand it. You are threatened by a man who couldn't place at a chili cook off if there were only ten cooks for the past five or six years and now you're pissed that he does. It was really sweet of us to take him to cook offs when he wasn't placing, but as soon as he started to get points, everyone started running their mouths. It is a FUCKING BOWL OF CHILI PEOPLE. I thought this was about "Chili, Charity, and Fun". No, it's about some of you not being able to place anymore and you want to diminish what Dr. Ray is doing instead of chalking it up to luck and good chili....or bad luck and bad chili on your part. These are the same people that bitch at everyone who cook after they're qualified, also.
At some point, each one of us is going to be in the same shape as Dr. Ray. I hope like hell I have someone in my life who will help me continue to do the things that I enjoy so that I can live the rest of my life in the company of my friends doing something that I love. Instead of tearing down his accomplishments and giving us shit for helping him get to cook offs, why not be happy for someone else's accomplishments? Over the past few years, I've noticed how absolutely bitter people have become and how there are so many people who complain incessantly, find fault no matter what someone does and now, accuse people of not cooking their own chili. You need to go back and read the rules before you tell me how to follow them. No one is doing anything wrong by helping that man drain his grease. He puts his meat in, his spices in, his broth, and his peppers. For the record, one of us always pricks his peppers because I don't trust Dr. Ray with a knife. But then again, this is the same shit I hear about my kids. Hell....how do Gary and I manage to cook our own chili if we're cooking three other pots? We're not...we're good people and we've been the ones to help Dr. Ray when he still wanted to cook chili. I'm not going to have mine or my husband's integrity questioned. I know the rules; problem is, we're following them and it still isn't enough to satisfy any of you. I guess Dr. Ray winning Traders Village is what set everyone over the edge. Funny thing is, he didn't have any help that day. There was $1000 on the line and I wasn't going to spend my time helping him when I wanted to win it - did any of you ever think of that before you started running your mouths? Do any of you ever think that when Gary isn't cooking, he can help Dr. Ray as much as he wants? You can have a cooking team and a head cook who turns in the chili. Do any of you want to go so far as to say he isn't cooking a pot of his own chili and he's dipping out of one of ours? I dare you...please, say it to my face. Then pull out your wallet and send in $20 to protest the cook off...or shut the fuck up.
Why didn't anyone ever look at Ray Medlin and tell him to make sure Dani cooked her own chili? I know why - she hardly ever placed so after all of Bruce and Drucilla's bitching, it was all for naught - they got their points and Dani didn't get any and it was okay until the next cook off.
You all wonder why some of these pods are dwindling and you can't get anyone involved? Take a good look in the mirror. No one wants to hear your bullshit anymore than they have to. Dr. Ray comes to Pod meetings, say something to him next time you see him. Don't hide behind a cook off referee (which I'm sure was an instigator, too) and start shit. And if you don't want me including you in a blanket statement in front of people, have the nerve to voice your opinions or complaints like an adult - face to face. I used to have so much respect for so many people in the chili world. Now I see why so many cooks fall out of the chili world; they get tired of the bickering, the bitching, the arguing and the need of some people to complain no matter what. You people need to get a life...or get yours in order and quit looking for reasons to tear others down. Ya'll are a shameful lot and I feel sorry for you. Hell, he cooks my recipe and beats my ass on a regular basis. Do you think I'm bitching? I'm tickled pink for him and you so called friends of his should be, too.
Maybe some of you need to remember why you got into chili in the first place. I know it wasn't because you won all the time because we all suck when we first start out. You did it for the friendship and good times. You cooked chili because it was a hobby and a fairly inexpensive way to socialize on the weekends, drink beer and have a lot of laughs. So many of you have lost your way over the course of time and now you're just bitter and pissed at those who do well and have a good time. We're all supposed to be friends who have chili in common and want to have fun together. I got a really good look at who our friends are, and aren't, last Saturday.
Have a nice evening.....
Kelly
CHARLIE!!!!!
Gary took a picture of me giving Charlie Robison a shot of Tennessee's finest.....HELL YEAH! We had the best time. We were a little concerned when we got there. The Granada is an unusual venue for a Charlie concert. The crowd was very, very different from one you'd see at Gruene Hall or Billy Bobs. And the attire was out of this world. I had no idea men actually wore cowboy hats, western shirts, jeans and flip flops together. At the same time. As a concious outfit of choice. It was bizarre...very, very bizarre. I was also asked if my tattoos were temporary...LMAO. Oh well - who gives a hoot? I don't!! We were at the stage the whole time he played! It was amazing and I couldn't have asked for a better Mother's Day gift...besides the ones from The Juicy of Love and Deliciousness :)
Loverboy was sick, too. He didn't smoke, he drank hot tea and kept popping cough drops. It was still a fantastic show. The sucky part of our evening? Cuquitas is no longer on Henderson. It is now called something like "The Hacienda on Henderson"...some trendy, infusion Mexican restaurant. And Jerry's Supermarket is no longer across the street. The white people have taken over. Thank GOD white people don't want to take over 30/Grand where El Taquito is located. Whew - that could have been ugly. But it was still there....and it was DEEE-LICIOUS! Just what a girl needs after drinking the night away listening to the Bandera Bad Boy :) Oh my God...did I just say that??? i did...and I don't care. I'm a dork. I can't wait to see him Labor Day weekend. He's playing Gruene Hall on my birthday. Score!
Sunday, May 9, 2010
Part II - Primero
We are at El Taquito on Grand. We've had the most amazing evening. I've got the El Taquito Especial in front of me. Charlie Robison details tomorrow....so happy...so blessed :)!!
Tuesday, May 4, 2010
It's Tuesday...and That Means It's No Longer Monday...Thank You Jesus
Good Morning. I'm still at home this morning in the thriving metropolis of Crisp, Texas. I'm waiting on the plumber to install the sink I was supposed to have when our house was built. I paid for a porcelain coated cast iron sink that would not chip, scratch or stain. What I got was a porcelain coated piece of shit stainless steel sink that scratches, stains, and chips. They now get to install the sink I bought and eat the cost. Screw them. I'm not a big fan of plumbers...especially this particular company. Anyways...that's my plumber rant for now.....doubt it will be the last one.
My kid has been on a roll recently. Last week, during the Great Depression, she saw me light a cigarette. She asked me what I was doing and I told her, "Mommy has had a bad day and she's going to smoke." She proceeded to tell me that, and I quote, "I have bad days all the time. Do you see me lighting up a cigarette? That's no excuse, Mommy." Completely shamed by my six year old, I put out my cigarette. She's just such a little adult sometimes. And she's always a piece of work. She's always got something to say...wonder where that comes from?
She's recently taken up competitive Cup Stacking. Yes, you read that right...competitive Cup Stacking. She was in a contest yesterday, her first one, but failed to place in the Top 3. She was a little upset because, "I always get a trophy in chili." Gary and I talked to her at length about being a good sport, always playing to win, but losing gracefully, and always, always, being happy for those that do. She's going to keep practicing so that she can win. Soon we will have a Jesus Christ Cup Stacking Karate Kid Superstar on our hands :)
Anyone cooking chili this weekend? I know we're going to do our best to go to Cleburne. I'm sure we'll be there. TOT is the following weekend, and then SW Open will be Memorial Day weekend. That will do it for us; we'll spend most of our summer floating the River. I'm going on a two week SOTF trip in July that I'm really looking forward to. We're going to be traveling the Santa Fe Trail and I'm pretty excited. I'm going to start working on one of my trailers in the next week or so. I have a very rough Serro Scotty if anyone is interested. Because my Shasta is all original and I don't want to mess with it, I'm going to remodel my Honorbuilt Roamer again and keep her. I need to get rid of the Scotty; what the hell am I going to do with 3 trailers??? Spend money?? Hahaha
If you have received your May TOT Tattler, you know that Ron Barnes is not seeking re-election as Great Pepper. Any opinions on that? How do people feel about one and done Great Peppers? I personally feel that if you take on that position, it should be for at least two years. It's easy for me to say that because I have a great pod, great charity and tons of support. It's hard on charities, and pods, if they're constantly dealing with a new person each year. It seems that TOT is dwindling and I'm curious as to why that is happening. The meetings are centrally located, they've always had a great cook off (Charity is a different story), and they have tons of members (maybe in name only and that's the problem). Gary and I are members and he goes to the meetings regularly - he takes Dr. Ray. We are active in the sense that we help out at the cook off and we do our best to support the Pod in anything that it does. With that said, why aren't there more people out there attending the meetings and committing to help grow the Pod? Is this a leadership issue or an apathy issue? Has TOT become the victim of lots of finger pointers and complainers and very little worker bees? I know alot of Pods suffer from that and it's never a good thing. If all of the people running their mouths would put up or shut up, you'd weed out the bad apples and probably have a better chance of bringing in and/or retaining good members. Or has TOT run it's course? Does it need to start from the ground up and rebuild itself and it's image? Unfortunately, TOT attracts a lot of the "complainers" and I think most of the newer generation of chili cooks get tired of the arguing, bickering and bitching. They want to cook chili, have a good time, and be a part of a Pod, if that's their thing, that is made up of a group of people working towards a goal. Not a group of people in one corner bitching about how it's done..which usually leads to resentful leadership that figures they'll just do it themselves instead of listening to the bitching, and then a group of people willing to help lost in the shuffle. I don't know...I'm just thinking out loud here. Maybe a different venue and a different charity would breathe some life into TOT's annual cook off. Maybe it would re-energize the Pod to work together in a more positive way. It's definitely something to think about..or something to bitch at me about for making observations when I attend very few meetings. Or maybe, I'm just brave enough to say what so many people think and not give a shit who I piss off. I think I'll just share a few recipes now :0)
Cadillac Cowgirl Brisket
1 6-7 lb Brisket
18 oz Head Country BBQ Sauce
2 packets of Meatloaf Seasoning
1 Lone Star or Miller Lite Beer
2 cups Apple Juice
Preheat the oven to 375 degrees. In a very large roasting pan lay the brisket fat side up and pierce it several times with a knife or fork. Pour the beer and apple juice over the brisket and around the sides. Sprinkle both packets of meatloaf seasoning over the brisket and pour half of the BBQ Sauce over the top. Cover with foil and put in the oven for 4 hours. After 4 hours, remove the foil from the top, pour the rest of the BBQ sauce on top and continue cooking it uncovered until tender, about 45-60 more minutes. Remove it from the oven and allow it to rest 10-15 minutes before slicing it. Serve it with baked beans, potato salad, etc. I have a really good potato salad but I've never paid attention to the measurements, so I don't feel comfortable sharing it. And since I'm a supporter of BUSH Beans, I highly recommend buying a large can of their baked beans, embellishing it with a little bacon and bell pepper and you've got yourself some yummy baked beans :)
Okay...I have a stuffed chicken roll recipe that is very, very good but it is the biggest pain in the ass to make. So here's what you need to do instead: (Oh, and it's a slow cooker recipe, too. Yay!)
Cadillac Cowgirl Stuffed Chicken Breasts
6 Boneless, Skinless Chicken Breasts
6 Slices of Ham
6 Slices of Swiss Cheese
1/2 Cup Grated Parmesan Cheese
1/4 Cup Flour
1 Tsp each Salt, Pepper, Paprika, Sage and Parsley
1 Can Cream of Chicken Soup
1/2 Cup Chicken Broth
Vegetable Oil
Combine the Parmesan cheese, flour, salt, pepper, paprika and sage in a large bowl. Set aside. Cut a pocket in each of your chicken breasts and lay a slice of Swiss cheese and ham inside. Lay the pocket back over the top and secure with a toothpick. Coat each chicken breast with the Parmesan/flour mixture and place in a large baking dish. Cover and chill in the refrigerator for an hour or so. After they have chilled, add enough vegetable oil to a large skillet to brown two or three chicken breasts at a time. You may have to do it in batches. As you brown them, place them on paper towels and drain them. Once you are finished, lay the chicken breasts in the slow cooker (you may have to stack them). Leave the toothpicks in the chicken breasts to make sure they stay together while they're cooking. Combine the chicken broth and cream of chicken soup and pour over the top. Cover and cook on low for 4 1/2 hours. When they are finished, ladle as much of the sauce out as you can and put it in a saucepan. Bring it to a boil and add some cornstarch mixed with water to thicken it up. Season it with salt and pepper to taste. Towards the end, add the teaspoon of parsley to the sauce. Serve each chicken breast with the sauce over rice, pasta, or potatoes. Add a salad or veggie and dinner is served.
Three things: If the chicken looks kind of pink, it's more than likely from the ham. Considering you've browned the chicken and cooked it for four hours, it's safe to say the chicken is done. Don't forget to take out the toothpicks or you will be accused of trying to kill your diners (like I was). I simply replied that I didn't have life insurance on him and killing him would be pointless :). And the last thing, the cheese may melt and ooze out in the sauce and if it does, I apologize....I haven't quite figured out a solution to that problem yet :)
Have a great day - enjoy the sunshine!
Kelly
My kid has been on a roll recently. Last week, during the Great Depression, she saw me light a cigarette. She asked me what I was doing and I told her, "Mommy has had a bad day and she's going to smoke." She proceeded to tell me that, and I quote, "I have bad days all the time. Do you see me lighting up a cigarette? That's no excuse, Mommy." Completely shamed by my six year old, I put out my cigarette. She's just such a little adult sometimes. And she's always a piece of work. She's always got something to say...wonder where that comes from?
She's recently taken up competitive Cup Stacking. Yes, you read that right...competitive Cup Stacking. She was in a contest yesterday, her first one, but failed to place in the Top 3. She was a little upset because, "I always get a trophy in chili." Gary and I talked to her at length about being a good sport, always playing to win, but losing gracefully, and always, always, being happy for those that do. She's going to keep practicing so that she can win. Soon we will have a Jesus Christ Cup Stacking Karate Kid Superstar on our hands :)
Anyone cooking chili this weekend? I know we're going to do our best to go to Cleburne. I'm sure we'll be there. TOT is the following weekend, and then SW Open will be Memorial Day weekend. That will do it for us; we'll spend most of our summer floating the River. I'm going on a two week SOTF trip in July that I'm really looking forward to. We're going to be traveling the Santa Fe Trail and I'm pretty excited. I'm going to start working on one of my trailers in the next week or so. I have a very rough Serro Scotty if anyone is interested. Because my Shasta is all original and I don't want to mess with it, I'm going to remodel my Honorbuilt Roamer again and keep her. I need to get rid of the Scotty; what the hell am I going to do with 3 trailers??? Spend money?? Hahaha
If you have received your May TOT Tattler, you know that Ron Barnes is not seeking re-election as Great Pepper. Any opinions on that? How do people feel about one and done Great Peppers? I personally feel that if you take on that position, it should be for at least two years. It's easy for me to say that because I have a great pod, great charity and tons of support. It's hard on charities, and pods, if they're constantly dealing with a new person each year. It seems that TOT is dwindling and I'm curious as to why that is happening. The meetings are centrally located, they've always had a great cook off (Charity is a different story), and they have tons of members (maybe in name only and that's the problem). Gary and I are members and he goes to the meetings regularly - he takes Dr. Ray. We are active in the sense that we help out at the cook off and we do our best to support the Pod in anything that it does. With that said, why aren't there more people out there attending the meetings and committing to help grow the Pod? Is this a leadership issue or an apathy issue? Has TOT become the victim of lots of finger pointers and complainers and very little worker bees? I know alot of Pods suffer from that and it's never a good thing. If all of the people running their mouths would put up or shut up, you'd weed out the bad apples and probably have a better chance of bringing in and/or retaining good members. Or has TOT run it's course? Does it need to start from the ground up and rebuild itself and it's image? Unfortunately, TOT attracts a lot of the "complainers" and I think most of the newer generation of chili cooks get tired of the arguing, bickering and bitching. They want to cook chili, have a good time, and be a part of a Pod, if that's their thing, that is made up of a group of people working towards a goal. Not a group of people in one corner bitching about how it's done..which usually leads to resentful leadership that figures they'll just do it themselves instead of listening to the bitching, and then a group of people willing to help lost in the shuffle. I don't know...I'm just thinking out loud here. Maybe a different venue and a different charity would breathe some life into TOT's annual cook off. Maybe it would re-energize the Pod to work together in a more positive way. It's definitely something to think about..or something to bitch at me about for making observations when I attend very few meetings. Or maybe, I'm just brave enough to say what so many people think and not give a shit who I piss off. I think I'll just share a few recipes now :0)
Cadillac Cowgirl Brisket
1 6-7 lb Brisket
18 oz Head Country BBQ Sauce
2 packets of Meatloaf Seasoning
1 Lone Star or Miller Lite Beer
2 cups Apple Juice
Preheat the oven to 375 degrees. In a very large roasting pan lay the brisket fat side up and pierce it several times with a knife or fork. Pour the beer and apple juice over the brisket and around the sides. Sprinkle both packets of meatloaf seasoning over the brisket and pour half of the BBQ Sauce over the top. Cover with foil and put in the oven for 4 hours. After 4 hours, remove the foil from the top, pour the rest of the BBQ sauce on top and continue cooking it uncovered until tender, about 45-60 more minutes. Remove it from the oven and allow it to rest 10-15 minutes before slicing it. Serve it with baked beans, potato salad, etc. I have a really good potato salad but I've never paid attention to the measurements, so I don't feel comfortable sharing it. And since I'm a supporter of BUSH Beans, I highly recommend buying a large can of their baked beans, embellishing it with a little bacon and bell pepper and you've got yourself some yummy baked beans :)
Okay...I have a stuffed chicken roll recipe that is very, very good but it is the biggest pain in the ass to make. So here's what you need to do instead: (Oh, and it's a slow cooker recipe, too. Yay!)
Cadillac Cowgirl Stuffed Chicken Breasts
6 Boneless, Skinless Chicken Breasts
6 Slices of Ham
6 Slices of Swiss Cheese
1/2 Cup Grated Parmesan Cheese
1/4 Cup Flour
1 Tsp each Salt, Pepper, Paprika, Sage and Parsley
1 Can Cream of Chicken Soup
1/2 Cup Chicken Broth
Vegetable Oil
Combine the Parmesan cheese, flour, salt, pepper, paprika and sage in a large bowl. Set aside. Cut a pocket in each of your chicken breasts and lay a slice of Swiss cheese and ham inside. Lay the pocket back over the top and secure with a toothpick. Coat each chicken breast with the Parmesan/flour mixture and place in a large baking dish. Cover and chill in the refrigerator for an hour or so. After they have chilled, add enough vegetable oil to a large skillet to brown two or three chicken breasts at a time. You may have to do it in batches. As you brown them, place them on paper towels and drain them. Once you are finished, lay the chicken breasts in the slow cooker (you may have to stack them). Leave the toothpicks in the chicken breasts to make sure they stay together while they're cooking. Combine the chicken broth and cream of chicken soup and pour over the top. Cover and cook on low for 4 1/2 hours. When they are finished, ladle as much of the sauce out as you can and put it in a saucepan. Bring it to a boil and add some cornstarch mixed with water to thicken it up. Season it with salt and pepper to taste. Towards the end, add the teaspoon of parsley to the sauce. Serve each chicken breast with the sauce over rice, pasta, or potatoes. Add a salad or veggie and dinner is served.
Three things: If the chicken looks kind of pink, it's more than likely from the ham. Considering you've browned the chicken and cooked it for four hours, it's safe to say the chicken is done. Don't forget to take out the toothpicks or you will be accused of trying to kill your diners (like I was). I simply replied that I didn't have life insurance on him and killing him would be pointless :). And the last thing, the cheese may melt and ooze out in the sauce and if it does, I apologize....I haven't quite figured out a solution to that problem yet :)
Have a great day - enjoy the sunshine!
Kelly
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