Paige approved a bagel from Einstein Bagels this morning. I got her two of the mini bagels with cream cheese, which she promptly devoured. She then informed me that she would prefer a regular size bagel the next morrow and a biscuit on the third morrow. She told me that I shouldn't have a problem buying her a biscuit since she was willing to eat a bagel for breakfast two morrows in a row. We can all go back to our regularly scheduled lives now :)
Anyone cooking chili this weekend? I'm not cooking this weekend, but will be cooking next weekend at the Denton Elks Lodge. I am going up there to pay tribute to my fellow Charlie Robison stalker, Delora Goin. I'm also going up there, unknown to me until about 10 minutes ago, to beg her forgiveness for all of the noise my guys have made at her place of business the last two weeks :) I'm kind of scared. How do I know she won't be hiding in the Elks Lodge kitchen with a very large knife ready to attack me when I show up??? Kidding, kidding...I love my Delora! I meant to send earplugs with Gary when he went up there the other day, but I forgot. I kind of think I should shelve the earplug idea and just send hard liquor instead. Haha!!
I wonder what would happen if some real ball busters ran for the Board. Would anyone have the guts to vote for people who could potentially turn CASI on it's ear? I ponder that thought sometimes. I've noticed that so many of those unhappy with the leadership keep voting for that same type of leadership year after year. I've learned that if you talk about change too much, you scare the old school chili cooks. If you don't talk about it enough, you lose the younger ones who want to see CASI continue to evolve. I don't think anything too life altering is going to happen this year when the GP's elect individuals to the Board. I believe next year is the year that many of the positions on the BOD come up for re-election. That could be a really interesting GP meeting. What would you change about CASI? What would you keep the same? Does anyone care enough about CASI anymore to really hold the people running for the board accountable for what they say they're going to do and really challenge them when they don't follow through? Or, do we recognize that the people running for the Board are going into it (we hope) with good intentions and they're only one of a group of people charged with making decisions that have to benefit an entire organization? Sometimes you're outnumbered. Sometimes you start out with a gung ho attitude that quickly becomes squashed when you are repeatedly up against senselessness...on all sides of the equation. I think it's a balance of both. I've run for the Board and I give a huge thumbs up to anyone willing to do it. It's not easy and it's not the most pleasant experience I've ever had. My most favorite moment from last year's GP Meeting wasn't getting completely hammered at The Bar in downtown Midland on Friday night, it was when I was talking to a table of GP's and RR's and a GP from a state that borders the western edge of Texas called me a liar when I answered a question. Man...that was so fun. So yeah, I have a different perspective of those running for and elected to the Board. It's a thankless position and no matter how hard you work, you're going to have to constantly defend yourself and your actions regardless of the good things that you do. Regardless of some of the negative things I say about CASI on my blog, I absolutely recognize the time and commitment it takes from the Directors to guide this organization. That doesn't mean I have to agree with how it's done. I sometimes wonder if when the Board asks for the opinions of the cooks, they only want to hear the favorable ones. Are they willing to listen to everything the membership has to say - especially the not so nice comments? Are the individuals on the board still so wrapped up in the personal agendas that unless the opinions of the cooks match up with theirs, the dissenting voices will be ignored altogether? Is that what happened with the Old 320 vote? Look, I'm just thinking out loud here. I'm not saying that's what happened nor am I suggesting what's fair or not. I'm just commenting on a perceived pattern that so many of us have observed over the past few years.
Enough chili talk for today. Unfortunately, I can't gripe about what I really want to gripe about because I'm trying to take some time off from naming names and stirring up too much trouble via my blog. I have had to call my husband several times over the last week and unleash on him the ignorance that has been slowly driving me mad. He joined some others at a fine establishment for lunch today and he just sent me a text asking me if I needed anything from 7-11. I told him I didn't need anything, but that he might want to pick up some antibacterial wipes for himself ;o)
Have a fantastic day!
Wednesday, June 30, 2010
Conversations with Paige.....
Good Morning. I love my child, she's such a hoot. Sometimes I can't remember all of the cracked out things she says to me. Here are a few:
Me: Paige, why don't you eat some yogurt for breakfast
Paige: But Mommy, I was thinking you would stop and get me a biscuit. I had a biscuit on my mind.
Me: No, we aren't stopping this morning and you've had biscuits and donuts so far this week. Let's eat some yogurt.
Paige: (tearing up) Mommy, I really want a biscuit. I've been thinking about it. I don't want any yogurt; I'm not hungry.
Me: Okay, but we aren't stopping.
Paige: (stomping off down the hall) I DON'T SEE WHAT THE PROBLEM IS, I JUST WANT A BISCUIT!!!!!!!
Gary was in here for this exchange and he was of NO HELP!
Paige: Mommy, I'm sweaty. Just my head, it's really hot.
Me: Well, have you been running around?
Paige: No, I had a good idea. My brain has been working really hard coming up with new ideas. When my brain works hard, my head gets sweaty. So the next time I'm sweaty, don't worry, I've just been thinking.
So now we can all use Paige's excuse when we're sweating profusely. Our brains are working overtime to come up with new ideas!
Has everyone had a chance to look at Janice's blog and read the presentation Jim Ezell came up with? I wonder how the compensation of the TICC champ will be received. It doesn't matter to me one way or another. I think it's a good idea, but I'm not going to flip out if it doesn't get approved. Jim made alot of good points on Saturday.
I'm also completely on board with the BBQ. I do wish that they would make the BBQ contestants cook their BBQ in a designated area outside of the chili cook area. That is the only real beef (no pun intended!!) I have with the BBQ. Jim talked about the gate fee and the entry fee at length on Saturday at the BOD meeting and I couldn't agree with him more. Why should CASI charge an entry fee and a gate fee for the BBQ cooks when it could potentially limit the number of entries? The BBQ has the potential to explode in revenue for CASI and I believe that the Board recognizes that and will do what's right. I do wish that they would allow the GP's to actually vote (not just respond to a survey) as to how they feel the BBQ and Chili should be separated in regards to where it is cooked. The argument about the campfires is a petty one. We've been having campfires in Terlingua since we all started going out there. To use the campfires as justification for the BBQ pits in the cook's area seems a little one sided. That's just my opinion.
I know that many people still have a lot to say about the OLD 320 issue and it was discussed a little after the Cowtown meeting last night. I hope those Old 320 members upset with the Board's decision will work together to form a response and possible solution to this issue. To see how upset some people are makes me believe that they're going to follow through and continue pushing the issue with the Board. I just hope that it's done in a respectful way and that the lines of communication remain open between the Board, the Alcalde and the 320 members. We'll see :)
Have a wonderful day. I'm gearing up for a 3 day weekend and a Bowden/Fieseler/Brignon/Brockman cook out on Sunday. I love it when we all get together. We kill it on the food, we have such a great time visiting and there are always a lot of laughs. My mom and dad have a new patio and patio cover so we will be christening it. I'm going to try my hand at lobster rolls (on hoagies, not wontons...LOL) and I'm also bringing some of those kick ass HEB stuffed burgers. Yum!!!
I'll be back tomorrow - have a great Wednesday!
Kelly
Me: Paige, why don't you eat some yogurt for breakfast
Paige: But Mommy, I was thinking you would stop and get me a biscuit. I had a biscuit on my mind.
Me: No, we aren't stopping this morning and you've had biscuits and donuts so far this week. Let's eat some yogurt.
Paige: (tearing up) Mommy, I really want a biscuit. I've been thinking about it. I don't want any yogurt; I'm not hungry.
Me: Okay, but we aren't stopping.
Paige: (stomping off down the hall) I DON'T SEE WHAT THE PROBLEM IS, I JUST WANT A BISCUIT!!!!!!!
Gary was in here for this exchange and he was of NO HELP!
Paige: Mommy, I'm sweaty. Just my head, it's really hot.
Me: Well, have you been running around?
Paige: No, I had a good idea. My brain has been working really hard coming up with new ideas. When my brain works hard, my head gets sweaty. So the next time I'm sweaty, don't worry, I've just been thinking.
So now we can all use Paige's excuse when we're sweating profusely. Our brains are working overtime to come up with new ideas!
Has everyone had a chance to look at Janice's blog and read the presentation Jim Ezell came up with? I wonder how the compensation of the TICC champ will be received. It doesn't matter to me one way or another. I think it's a good idea, but I'm not going to flip out if it doesn't get approved. Jim made alot of good points on Saturday.
I'm also completely on board with the BBQ. I do wish that they would make the BBQ contestants cook their BBQ in a designated area outside of the chili cook area. That is the only real beef (no pun intended!!) I have with the BBQ. Jim talked about the gate fee and the entry fee at length on Saturday at the BOD meeting and I couldn't agree with him more. Why should CASI charge an entry fee and a gate fee for the BBQ cooks when it could potentially limit the number of entries? The BBQ has the potential to explode in revenue for CASI and I believe that the Board recognizes that and will do what's right. I do wish that they would allow the GP's to actually vote (not just respond to a survey) as to how they feel the BBQ and Chili should be separated in regards to where it is cooked. The argument about the campfires is a petty one. We've been having campfires in Terlingua since we all started going out there. To use the campfires as justification for the BBQ pits in the cook's area seems a little one sided. That's just my opinion.
I know that many people still have a lot to say about the OLD 320 issue and it was discussed a little after the Cowtown meeting last night. I hope those Old 320 members upset with the Board's decision will work together to form a response and possible solution to this issue. To see how upset some people are makes me believe that they're going to follow through and continue pushing the issue with the Board. I just hope that it's done in a respectful way and that the lines of communication remain open between the Board, the Alcalde and the 320 members. We'll see :)
Have a wonderful day. I'm gearing up for a 3 day weekend and a Bowden/Fieseler/Brignon/Brockman cook out on Sunday. I love it when we all get together. We kill it on the food, we have such a great time visiting and there are always a lot of laughs. My mom and dad have a new patio and patio cover so we will be christening it. I'm going to try my hand at lobster rolls (on hoagies, not wontons...LOL) and I'm also bringing some of those kick ass HEB stuffed burgers. Yum!!!
I'll be back tomorrow - have a great Wednesday!
Kelly
Monday, June 28, 2010
CASI BOD Meeting
Good afternoon :)
I mentioned in my previous posts that I felt the BOD meeting was successful, but that CASI (in MY opinion) still has a long way to go when it comes to "getting it". One of the most positive and well thought out presentations I've seen in awhile came from Jim Ezell. He brought up four issues that he felt needed immediate attention; the amount of members CASI claims, the GP Meeting (THANK GOD!), Increased Scholarship Funding, and recoginition of the TICC Champion. These points have been posted on Janice Miller's blog.
Jim made a great point regarding the membership count - it should include anyone and everyone that cooks in a CASI sanctioned cook off. If the Board wants to differentiate between sanctioned and non sanctioned cooks (CASI dues paying vs. non) internally, so be it. To try and promote ourselves as an "international" organization, but only have approximately 1500 members, doesn't sound very promising. If CASI can tap into the tens of thousands that cook at our cook offs all over the country and Mexico, then it helps our cause and will potentially bring in more interest and of course, sponsors.
The second item that I was giddy over was the proposed format for holding the GP Meetings. Instead of a Pod being charged with raising money, finding a location, and securing hotel and meeting rooms for it, the Board will now take on the nuts and bolts of the meeting with three or four Pods "hosting" it by providing support in areas of registration, hospitality, etc. I think that is a FANTASTIC idea and I really, really hope that the Board approves this new concept. It would be so much easier to find a permanent location, build relationships with the hotel/meeting site and potentially lock in better rates in exchange for a multi year commitment from CASI and keep the costs down each year. It would also take the pressure off of the Pods and the smaller ones, such as the NOW Pod, would be able to join with other smaller pods and host the event. I got the impression that the Board was pleased with this proposal as well and it's just a smart move all around.
I want to go back to the membership issue. I am a little disheartened at how many members the Membership Director reported - I believe it was 1547. The discussion that took place after the number of members was reported seemed to center more around how can we keep people renewing their membership year after year (even if they aren't actively cooking) and less about how do we promote ourselves more to actually drum up interest in our organization. One person thought an auto draft would be a good idea as it would take the pressure off of someone to remember to pay their dues and it would just be automatic. I think that's a great idea if you're also working at actively bringing in members. But as a way to keep people because they're too lazy to cancel the auto draft....not so much. I used the term "apathetic" when speaking on Saturday and I applied it to both the Board and the Membership (as I'm sure it's going to be taken out of context...hopefully not since there was a recorder!) If that isn't a prime example of apathy, then I don't know what is. Does the Board really think that CASI is the only organization people can get involved with if they want to do "charitable" work? This isn't 20 years ago when cooking competition chili was a novelty and one of the few things people could do inexpensively with their friends and have a good time. The landscape of CASI is changing - younger cooks, more cooks with kids, less older cooks and less people wanting to cook in the heat of summer. People have a choice in how they spend their free time and money. CASI is going to have to adjust their mindset if they want to keep and retain members. Setting up an auto draft on someone's account is only going to get you $15 per year and one more person to count. What CASI really needs is to start engaging more with the cooks and the public to interest them in our organization. Instead of a pamphlet at a Welcome Center or Rest Stop, start advertising where people are going to see you the most - billboards, internet, Texas Monthly magazine, Facebook, etc. I know we need to advertise on the radio in West Texas to get people out to TICC, but what about advertising on the radio locally as well to get people interested in coming out to the hundreds off cook offs that take place all year long. Why not have a membership drive? When I ran for director last year, I said (and still stand behind) that I would be more than happy to pay someone's membership fee in order to get them interested in CASI and what we do. How was that greeted - with scorn and disdain...and this coming from an old time cook who was just bitching that CASI needed new blood. That was one of those WTF moments for me. If YOU don't have any ideas, but have a complaint, don't diss the one who is thinking of ways to bring in more people, regardless of whether you agree or not. In my mind, the membership position on the BOD should be held by someone who loves CASI and WANTS to bring in new members. Someone who loves chili, loves talking about what we do and doesn't mind a little leg work to do it. Is that a dig at our membership director? It's not meant to be; it's just an opinion of what I think that position should entail.
I don't know if I completely and accurately understand the Old 320 issue. I do know one thing - if you ask people to vote on a proposed change, and then you refuse to accept the results of said vote, then you have just pissed off a lot of people! I'm not an Old 320 Shareholder; Gary and I are on the waiting list and that is fine with us. However, I was really, really disappointed to see the Board completely disregard the votes of 92 Shareholders that voted in favor of the change. That would be like our country voting for a President and then when the results weren't what our government wanted, they would just choose to disregard the voice of the voters and do what they wanted instead. A valid point was made when I spoke to the "apathy" of the Board concerning this issue. The individual made the point that you can't say the Board doesn't care simply because they don't do what the membership voted to as the Board did not believe it was in the best interests (of who I'm still trying to figure out) to accept the results of the vote. That person is exactly right! But here's my question - exactly who's interests are we looking out for? If you are going to ask a group to vote on what THEY want, and they vote to do something, who is the BOD to decide that's really not the best thing to do? Why ask them to vote if you're not going to take action on what they want to do? This is exactly why the cooks don't believe the BOD gives a hoot about how they feel. I own a business; I know all about taking suggestions from others and then making your own decision. This wasn't a "suggestion" box from what I understand. It was a change presented to the Old 320 Members that they were asked to vote on as to how they wanted to proceed in regards to selling them, donating them, losing their rights, or keeping them. I have said this a lot of the past year, "CASI should be run like a business, but it is not the Board's personal business to run". I feel that the line between running the organization to be successful and running it to someone's personal satisfaction and wishes is beginning to become blurred. If a group of people want something a certain way and you've TOLD THEM TO TELL YOU HOW THEY WANT IT RUN....then what is the problem? I hope that CASI and the Old 320 Shareholders can revisit this issue and come to a resolution that benefits everyone. I get the feeling that this fight is far from over. At the same time, more members need to come to these meetings, talk to the Directors, and openly communicate their feelings on all of the issues they feel need to be addressed.
It would be easy to assume that I'm bashing the Board - I'm not. I do know a lot of people are unhappy with the Board and how it runs CASI. Well...where were all of those people on Saturday? Why aren't more cooks involved in the Board meetings? Something I appreciated was being able to witness the discussions and differing opinions of the Board members when they were discussing the different issues on Saturday. If more cooks were present, they would see that there are Board members working for the best interest of the membership as well as Directors trying to find a balance between what's best for CASI and what's best for the cooks. If you don't show up and voice your feelings, how will anyone know where you stand. I've never understood why people argue with one another at cook offs. That's so counterproductive. You are basically arguing with your own teammate :) Why would you waste a good beer drinking opportunity to argue with someone that can't do anything about what you're pissed off about! Both the Board and the membership have a responsiblity to communicate openly with one another. We've been yelling at the Board to be more transparant for a very long time. The membership looks hypocritical when they won't do the same. I think everyone involved in CASI has the same intentions - cook chili, help charities, and have a good time. Along the way, it's become divided and there is very much an "Us against Them" mentality. I can't say that mentality is completely unwarranted. There are a lot of decisions and actions the Board takes that leave you scratching your head. On the flip side, there is a lot of NON ACTION on the part of the membership that leads everyone to believe that no one really gives a damn. How do we meet in the middle and start making decisions that benefit everyone involved in CASI instead of a select number of people?
I don't want to delve any further into the meeting as I want to give the Board an opportunity to post the minutes and others to form their own opinions. Every comment I have made today has been my opinion - which I am entitled to. I did my absolute best to state the facts of the meeting and then follow up with my personal opinion. I'm sure I'll have more to say as the week progresses.
I'll be back tomorrow with my own special brand of joy and kindness ;o)
Kelly
I mentioned in my previous posts that I felt the BOD meeting was successful, but that CASI (in MY opinion) still has a long way to go when it comes to "getting it". One of the most positive and well thought out presentations I've seen in awhile came from Jim Ezell. He brought up four issues that he felt needed immediate attention; the amount of members CASI claims, the GP Meeting (THANK GOD!), Increased Scholarship Funding, and recoginition of the TICC Champion. These points have been posted on Janice Miller's blog.
Jim made a great point regarding the membership count - it should include anyone and everyone that cooks in a CASI sanctioned cook off. If the Board wants to differentiate between sanctioned and non sanctioned cooks (CASI dues paying vs. non) internally, so be it. To try and promote ourselves as an "international" organization, but only have approximately 1500 members, doesn't sound very promising. If CASI can tap into the tens of thousands that cook at our cook offs all over the country and Mexico, then it helps our cause and will potentially bring in more interest and of course, sponsors.
The second item that I was giddy over was the proposed format for holding the GP Meetings. Instead of a Pod being charged with raising money, finding a location, and securing hotel and meeting rooms for it, the Board will now take on the nuts and bolts of the meeting with three or four Pods "hosting" it by providing support in areas of registration, hospitality, etc. I think that is a FANTASTIC idea and I really, really hope that the Board approves this new concept. It would be so much easier to find a permanent location, build relationships with the hotel/meeting site and potentially lock in better rates in exchange for a multi year commitment from CASI and keep the costs down each year. It would also take the pressure off of the Pods and the smaller ones, such as the NOW Pod, would be able to join with other smaller pods and host the event. I got the impression that the Board was pleased with this proposal as well and it's just a smart move all around.
I want to go back to the membership issue. I am a little disheartened at how many members the Membership Director reported - I believe it was 1547. The discussion that took place after the number of members was reported seemed to center more around how can we keep people renewing their membership year after year (even if they aren't actively cooking) and less about how do we promote ourselves more to actually drum up interest in our organization. One person thought an auto draft would be a good idea as it would take the pressure off of someone to remember to pay their dues and it would just be automatic. I think that's a great idea if you're also working at actively bringing in members. But as a way to keep people because they're too lazy to cancel the auto draft....not so much. I used the term "apathetic" when speaking on Saturday and I applied it to both the Board and the Membership (as I'm sure it's going to be taken out of context...hopefully not since there was a recorder!) If that isn't a prime example of apathy, then I don't know what is. Does the Board really think that CASI is the only organization people can get involved with if they want to do "charitable" work? This isn't 20 years ago when cooking competition chili was a novelty and one of the few things people could do inexpensively with their friends and have a good time. The landscape of CASI is changing - younger cooks, more cooks with kids, less older cooks and less people wanting to cook in the heat of summer. People have a choice in how they spend their free time and money. CASI is going to have to adjust their mindset if they want to keep and retain members. Setting up an auto draft on someone's account is only going to get you $15 per year and one more person to count. What CASI really needs is to start engaging more with the cooks and the public to interest them in our organization. Instead of a pamphlet at a Welcome Center or Rest Stop, start advertising where people are going to see you the most - billboards, internet, Texas Monthly magazine, Facebook, etc. I know we need to advertise on the radio in West Texas to get people out to TICC, but what about advertising on the radio locally as well to get people interested in coming out to the hundreds off cook offs that take place all year long. Why not have a membership drive? When I ran for director last year, I said (and still stand behind) that I would be more than happy to pay someone's membership fee in order to get them interested in CASI and what we do. How was that greeted - with scorn and disdain...and this coming from an old time cook who was just bitching that CASI needed new blood. That was one of those WTF moments for me. If YOU don't have any ideas, but have a complaint, don't diss the one who is thinking of ways to bring in more people, regardless of whether you agree or not. In my mind, the membership position on the BOD should be held by someone who loves CASI and WANTS to bring in new members. Someone who loves chili, loves talking about what we do and doesn't mind a little leg work to do it. Is that a dig at our membership director? It's not meant to be; it's just an opinion of what I think that position should entail.
I don't know if I completely and accurately understand the Old 320 issue. I do know one thing - if you ask people to vote on a proposed change, and then you refuse to accept the results of said vote, then you have just pissed off a lot of people! I'm not an Old 320 Shareholder; Gary and I are on the waiting list and that is fine with us. However, I was really, really disappointed to see the Board completely disregard the votes of 92 Shareholders that voted in favor of the change. That would be like our country voting for a President and then when the results weren't what our government wanted, they would just choose to disregard the voice of the voters and do what they wanted instead. A valid point was made when I spoke to the "apathy" of the Board concerning this issue. The individual made the point that you can't say the Board doesn't care simply because they don't do what the membership voted to as the Board did not believe it was in the best interests (of who I'm still trying to figure out) to accept the results of the vote. That person is exactly right! But here's my question - exactly who's interests are we looking out for? If you are going to ask a group to vote on what THEY want, and they vote to do something, who is the BOD to decide that's really not the best thing to do? Why ask them to vote if you're not going to take action on what they want to do? This is exactly why the cooks don't believe the BOD gives a hoot about how they feel. I own a business; I know all about taking suggestions from others and then making your own decision. This wasn't a "suggestion" box from what I understand. It was a change presented to the Old 320 Members that they were asked to vote on as to how they wanted to proceed in regards to selling them, donating them, losing their rights, or keeping them. I have said this a lot of the past year, "CASI should be run like a business, but it is not the Board's personal business to run". I feel that the line between running the organization to be successful and running it to someone's personal satisfaction and wishes is beginning to become blurred. If a group of people want something a certain way and you've TOLD THEM TO TELL YOU HOW THEY WANT IT RUN....then what is the problem? I hope that CASI and the Old 320 Shareholders can revisit this issue and come to a resolution that benefits everyone. I get the feeling that this fight is far from over. At the same time, more members need to come to these meetings, talk to the Directors, and openly communicate their feelings on all of the issues they feel need to be addressed.
It would be easy to assume that I'm bashing the Board - I'm not. I do know a lot of people are unhappy with the Board and how it runs CASI. Well...where were all of those people on Saturday? Why aren't more cooks involved in the Board meetings? Something I appreciated was being able to witness the discussions and differing opinions of the Board members when they were discussing the different issues on Saturday. If more cooks were present, they would see that there are Board members working for the best interest of the membership as well as Directors trying to find a balance between what's best for CASI and what's best for the cooks. If you don't show up and voice your feelings, how will anyone know where you stand. I've never understood why people argue with one another at cook offs. That's so counterproductive. You are basically arguing with your own teammate :) Why would you waste a good beer drinking opportunity to argue with someone that can't do anything about what you're pissed off about! Both the Board and the membership have a responsiblity to communicate openly with one another. We've been yelling at the Board to be more transparant for a very long time. The membership looks hypocritical when they won't do the same. I think everyone involved in CASI has the same intentions - cook chili, help charities, and have a good time. Along the way, it's become divided and there is very much an "Us against Them" mentality. I can't say that mentality is completely unwarranted. There are a lot of decisions and actions the Board takes that leave you scratching your head. On the flip side, there is a lot of NON ACTION on the part of the membership that leads everyone to believe that no one really gives a damn. How do we meet in the middle and start making decisions that benefit everyone involved in CASI instead of a select number of people?
I don't want to delve any further into the meeting as I want to give the Board an opportunity to post the minutes and others to form their own opinions. Every comment I have made today has been my opinion - which I am entitled to. I did my absolute best to state the facts of the meeting and then follow up with my personal opinion. I'm sure I'll have more to say as the week progresses.
I'll be back tomorrow with my own special brand of joy and kindness ;o)
Kelly
Monday, Monday.....
Good Monday Morning! Has everyone been watching the new season of True Blood? My sister told me the name of that HOT new werewolf, but I've already forgotten. Lord have mercy - that man is FINE!!!!! And yes, I know Gary reads this blog and no, I don't care that he knows that I think he's hot...LOL!!! Jeannie, Courtney and I go on and on about the Swedish Freight Train of Hotness, so it's not like it's a surprise.
I'm a crappy mom. P's swimming lessons don't start back up until next Monday....and my mom took her this morning. Ooops!!! She was a little sad, but I reminded her that she had Karate this evening and that made her feel a little better. She behaved very well at Pappas Friday night. When John asked her if she wanted regular mac and cheese (as opposed to the orgasmic crab mac and cheese we eat) with her steak, she told him she could "make it work." She didn't try and sniff the wine cork nor did she ask for a glass of wine. She did eat as much of the bread and butter as she could without arousing suspicion from me....she was pretty sneaky this time :). She ate most of her food and had a dish of vanilla ice cream for dessert. She was a really good girl. I was proud of her! Dinner was delicious as always and the Sea Bass was perfect!! I tried a new Scotch also. The Balvenie 17 year....it was AMAZING! Hints of oak, tobacco, and vanilla. I loved it!
I'm going to drink a few more cups of coffee, do some work related stuff and then begin my take on the CASI Board meeting I attended on Saturday. I think that the Old 320 issue is far from over and I've already heard a lot of rumblings from other cooks as to how the BOD handled the issue on Saturday.
I'm off to caffeinate myself....until I return, here's a peek into my Sunday cleaning my house with my "helper".........
Kelly
I'm a crappy mom. P's swimming lessons don't start back up until next Monday....and my mom took her this morning. Ooops!!! She was a little sad, but I reminded her that she had Karate this evening and that made her feel a little better. She behaved very well at Pappas Friday night. When John asked her if she wanted regular mac and cheese (as opposed to the orgasmic crab mac and cheese we eat) with her steak, she told him she could "make it work." She didn't try and sniff the wine cork nor did she ask for a glass of wine. She did eat as much of the bread and butter as she could without arousing suspicion from me....she was pretty sneaky this time :). She ate most of her food and had a dish of vanilla ice cream for dessert. She was a really good girl. I was proud of her! Dinner was delicious as always and the Sea Bass was perfect!! I tried a new Scotch also. The Balvenie 17 year....it was AMAZING! Hints of oak, tobacco, and vanilla. I loved it!
I'm going to drink a few more cups of coffee, do some work related stuff and then begin my take on the CASI Board meeting I attended on Saturday. I think that the Old 320 issue is far from over and I've already heard a lot of rumblings from other cooks as to how the BOD handled the issue on Saturday.
I'm off to caffeinate myself....until I return, here's a peek into my Sunday cleaning my house with my "helper".........
Kelly
Sunday, June 27, 2010
Happy Sunday!
Good Morning All! I hope everyone has had a productive weekend! I attended the CASI Board Meeting yesterday at the Arlington Elks Lodge. I took lots of notes and I'll discuss everything tomorrow. Gary worked around the house yesterday...yard work, dirt work, fun stuff like that. He and the girls are enjoying "Private Time" at Waffle House this morning. I'm getting our brisket and ribs ready for the smoker and cleaning house. Ugh....
This is our first time to use a smoker for our brisket and ribs. I bought a Cajun Injector Electric Smoker (Yes...that was a shameless Bruce Foods plug there) for Gary for Fathers Day and we're trying it out today. There are a lot of recipes in the instruction booklet, so I know once we master it, we'll be wearing it out! I'm making my delicious potato salad (will try and use real measurements and take notes so that I can share it with you), baked beans, roasted corn and deviled eggs. Yum!!
HEB has a sparkling cranberry-raspberry water. I have been mixing it with my Crisp White box wine (Yes....I drink box wine, too) in my Bubba Keg for a very, very yummy wine spritzer. Wal Mart has a good selection of sparkling waters, too. Speaking of Wal Mart...I left my bag of carpet cleaner, and two large bottles of BBQ sauce on the turnstile thing yesterday. Man, I was pissed this morning when I couldn't find the bag. Gary is going to run in and pick up more.
Have a great day everyone! I'll get into the CASI stuff tomorrow. It's Sunday and my head just isn't into it. I really don't have a lot of terrible things to say; but I've got some opinions and I want to be able to spend plenty of time tomorrow relaying the actions that the Board took and sharing my thoughts. I really, really wish that more people would attend the meetings. It's difficult to get a clear picture of what really goes on during the discussions of the motions if you're just reading minutes after the fact. No....it doesn't change the outcome, but you can at least witness the differing opinions and points that the Board members make before voting. I still think that the CASI Board has a long way to go when it comes to communication and really "getting" the membership; however, they can't do it alone and as long as the members and cooks don't get involved, nothing will change. There were some really good decisions made yesterday that I think the membership will really be happy about. Jim Ezell has done a lot of work bringing new suggestions and ideas to the Board and everyone was impressed with his presentation yesterday. Like I said, I hope to see more cooks attending the Board meetings and voicing their opinions. I do feel that the Board is going to feel the loss of Tim Collier when he steps down this year. He is a smart businessman and the cooks are going to feel his absence. Tim isn't afraid to speak up and he's practical when it comes to spending money.
I'll talk to everyone tomorrow...I'm off to clean house and do laundry...fun times!
Kelly
This is our first time to use a smoker for our brisket and ribs. I bought a Cajun Injector Electric Smoker (Yes...that was a shameless Bruce Foods plug there) for Gary for Fathers Day and we're trying it out today. There are a lot of recipes in the instruction booklet, so I know once we master it, we'll be wearing it out! I'm making my delicious potato salad (will try and use real measurements and take notes so that I can share it with you), baked beans, roasted corn and deviled eggs. Yum!!
HEB has a sparkling cranberry-raspberry water. I have been mixing it with my Crisp White box wine (Yes....I drink box wine, too) in my Bubba Keg for a very, very yummy wine spritzer. Wal Mart has a good selection of sparkling waters, too. Speaking of Wal Mart...I left my bag of carpet cleaner, and two large bottles of BBQ sauce on the turnstile thing yesterday. Man, I was pissed this morning when I couldn't find the bag. Gary is going to run in and pick up more.
Have a great day everyone! I'll get into the CASI stuff tomorrow. It's Sunday and my head just isn't into it. I really don't have a lot of terrible things to say; but I've got some opinions and I want to be able to spend plenty of time tomorrow relaying the actions that the Board took and sharing my thoughts. I really, really wish that more people would attend the meetings. It's difficult to get a clear picture of what really goes on during the discussions of the motions if you're just reading minutes after the fact. No....it doesn't change the outcome, but you can at least witness the differing opinions and points that the Board members make before voting. I still think that the CASI Board has a long way to go when it comes to communication and really "getting" the membership; however, they can't do it alone and as long as the members and cooks don't get involved, nothing will change. There were some really good decisions made yesterday that I think the membership will really be happy about. Jim Ezell has done a lot of work bringing new suggestions and ideas to the Board and everyone was impressed with his presentation yesterday. Like I said, I hope to see more cooks attending the Board meetings and voicing their opinions. I do feel that the Board is going to feel the loss of Tim Collier when he steps down this year. He is a smart businessman and the cooks are going to feel his absence. Tim isn't afraid to speak up and he's practical when it comes to spending money.
I'll talk to everyone tomorrow...I'm off to clean house and do laundry...fun times!
Kelly
Friday, June 25, 2010
I Know I Said No Meat.....
I just couldn't help myself! I got up at 5 am yesterday morning to pick up my new trailer and I didn't get home until almost 4 pm. I was worn out...but felt like having a nice glass of Shiraz (Rosemount Shiraz, very nice and inexpensive) and trying out a new spaghetti and meatball recipe. The meatballs were the BEST EVER and I'm going to post the recipe. I also experimented with the sauce and was really, really pleased with it. I'll include the recipe in this posting.
I love it when I find inexpensive and delicious wines. Tonight, however, will not be a night for cheap wine. Tonight will be the night for Martinelli...and Bacon Wrapped Scallops....and Lobster...and Sea Bass. Sea Bass? Yes! We're going to Pappas for dinner this evening and my hubby called the restaurant and asked them to have Sea Bass available for me while I'm not eating meat!! So yeah...while everyone else is indulging in delicious, rich, butter drenched filet and rib eyes, I will be feasting on Sea Bass. Sea Bass is my most favorite fish, so I really can't wait to see what kind of deliciousness they prepare for me! I love being spoiled and I am absolutely not ashamed of it at all!!!
I'm going to attend the BOD meeting tomorrow at the Arlington Elks Lodge. I encourage everyone to attend and take an active part in at least hearing what's going on with CASI and the Board. How can we facilitate and encourage change if we aren't involved unless it's a Great Pepper's meeting or an argument at a cook off? I don't agree with the Board a lot, but I'm willing to put myself and new ideas out there in hopes of creating a better organization. Oh well...
I know I've posted a spaghetti and meatball recipe before, but this is different and it uses turkey instead of ground beef. This is also a different sauce recipe also. These were some of the best meatballs I have ever made and by using turkey, you're making them a tad bit healthier. Substitute whole wheat pasta instead of regular pasta and you've got a pretty healthy meal. Enjoy!
Cadillac Cowgirl Spaghetti and Meatballs with Portabello Mushroom Marinara
1 lb Spaghetti, cooked to al dente
Meatball Ingredients:
1 lb Ground Turkey
1 lb Ground Sausage
1 Egg
1/2 C Bread Crumbs
3/4 Cup Grated Parmesan, plus more for topping the spaghetti
4 Cloves Garlic,grated or pushed through a Garlic Press
1 1/2 tsp Salt
2 tsp Pepper
2 Tbsp Chopped Parsley (I used fresh)
1/4 Cup Water
2-3 Tbsp Oil for browning the meatballs
Sauce Ingredients:
2 28 oz Cans Crushed Tomatoes (I use Contadina brand and I tend to buy either the Italian Herb or Roasted Garlic when I'm making spaghetti sauce. I used the Italian Herb for this recipe)
2 Shallots, finely diced
1 Clove Garlic, finely diced
1/2 Cup Portabello Mushrooms, sliced
Pinch of Salt, Pepper and Sugar
1 Tbsp Chopped Basil (I used fresh)
2 tsp Olive Oil
Mix all of the ingredients for the meatballs in a large bowl. Form into balls (should make about 16) and brown in batches over medium heat in a large skillet or dutch oven. You may need to add a little olive oil throughout. Drain on paper towels. In a large dutch oven (you can wipe out the one you used to brown the meatballs and make the sauce in it) add two teaspoons of olive oil and saute the shallots, garlic and mushrooms over low heat until everything is tender. Add in both cans of crushed tomatoes, a splash of wine if you feel like it, and the pinches of salt, pepper and sugar. Allow it to heat through and then add the basil and the meatballs. Cover and cook on medium heat until the meatballs are cooked through, about 25 minutes. Taste the sauce for seasoning and adjust as necessary. Serve over cooked spaghetti and top with grated Parmesan. Serves several!!
I hope everyone has a wonderful weekend! I've got to finish painting my trailer, the Cowgirl Cadillac. Once I finish up on her, I'm off to my new one, PussyWillow Rose :). She's in great shape - I got a hell of a deal and I can't wait to start decorating and renovating.
Kelly
I love it when I find inexpensive and delicious wines. Tonight, however, will not be a night for cheap wine. Tonight will be the night for Martinelli...and Bacon Wrapped Scallops....and Lobster...and Sea Bass. Sea Bass? Yes! We're going to Pappas for dinner this evening and my hubby called the restaurant and asked them to have Sea Bass available for me while I'm not eating meat!! So yeah...while everyone else is indulging in delicious, rich, butter drenched filet and rib eyes, I will be feasting on Sea Bass. Sea Bass is my most favorite fish, so I really can't wait to see what kind of deliciousness they prepare for me! I love being spoiled and I am absolutely not ashamed of it at all!!!
I'm going to attend the BOD meeting tomorrow at the Arlington Elks Lodge. I encourage everyone to attend and take an active part in at least hearing what's going on with CASI and the Board. How can we facilitate and encourage change if we aren't involved unless it's a Great Pepper's meeting or an argument at a cook off? I don't agree with the Board a lot, but I'm willing to put myself and new ideas out there in hopes of creating a better organization. Oh well...
I know I've posted a spaghetti and meatball recipe before, but this is different and it uses turkey instead of ground beef. This is also a different sauce recipe also. These were some of the best meatballs I have ever made and by using turkey, you're making them a tad bit healthier. Substitute whole wheat pasta instead of regular pasta and you've got a pretty healthy meal. Enjoy!
Cadillac Cowgirl Spaghetti and Meatballs with Portabello Mushroom Marinara
1 lb Spaghetti, cooked to al dente
Meatball Ingredients:
1 lb Ground Turkey
1 lb Ground Sausage
1 Egg
1/2 C Bread Crumbs
3/4 Cup Grated Parmesan, plus more for topping the spaghetti
4 Cloves Garlic,grated or pushed through a Garlic Press
1 1/2 tsp Salt
2 tsp Pepper
2 Tbsp Chopped Parsley (I used fresh)
1/4 Cup Water
2-3 Tbsp Oil for browning the meatballs
Sauce Ingredients:
2 28 oz Cans Crushed Tomatoes (I use Contadina brand and I tend to buy either the Italian Herb or Roasted Garlic when I'm making spaghetti sauce. I used the Italian Herb for this recipe)
2 Shallots, finely diced
1 Clove Garlic, finely diced
1/2 Cup Portabello Mushrooms, sliced
Pinch of Salt, Pepper and Sugar
1 Tbsp Chopped Basil (I used fresh)
2 tsp Olive Oil
Mix all of the ingredients for the meatballs in a large bowl. Form into balls (should make about 16) and brown in batches over medium heat in a large skillet or dutch oven. You may need to add a little olive oil throughout. Drain on paper towels. In a large dutch oven (you can wipe out the one you used to brown the meatballs and make the sauce in it) add two teaspoons of olive oil and saute the shallots, garlic and mushrooms over low heat until everything is tender. Add in both cans of crushed tomatoes, a splash of wine if you feel like it, and the pinches of salt, pepper and sugar. Allow it to heat through and then add the basil and the meatballs. Cover and cook on medium heat until the meatballs are cooked through, about 25 minutes. Taste the sauce for seasoning and adjust as necessary. Serve over cooked spaghetti and top with grated Parmesan. Serves several!!
I hope everyone has a wonderful weekend! I've got to finish painting my trailer, the Cowgirl Cadillac. Once I finish up on her, I'm off to my new one, PussyWillow Rose :). She's in great shape - I got a hell of a deal and I can't wait to start decorating and renovating.
Kelly
Wednesday, June 23, 2010
Good Things......
I have a great love for Tractor Supply. It is quite possibly the coolest place on Earth. Where else can you buy paint, dog food, organic magazines, clothes, boots, and live rabbits!! Oh, and fuel tanks, too! What an amazing place!! Anyways...I have discovered a magazine called Mary Janes Farm and it's an organic lifestyle magazine. I love it! Actually...my husband discovered it and bought it for me...and I thank him! You can check it out at www.maryjanesfarm.org. It has a lot of great tips for organic and gluten free living as well as recipes, outdoor living and small farm ideas. I still plan on having goats on my property and this is the last year I'm going to plant my veggies in containers. I'm going all out next spring and planting a huge garden. Gary wants one also; so that will make things easier!!
I'm counting down the days until cooler weather (who isn't) and in the meantime, I'm dreaming of soups and stews! That's really what gets me through the summer - thinking about cool weather and comfort food :) The older I get, the more I want to nest. This heat sucks!!! I've got a few soup recipes to share today.
I'm curious about something on the CASI BOD meeting Agenda. There are two items in there that address the upcoming GP Meeting. One is titled "GP Meeting Report" and the other one is noted as "GP Meeting Guidance". I really don't want to go Saturday because I'd like to work on my trailers. But that second item has my radar up and circulating. I could go off here, and maybe I will...well before I have all of the facts. But seriously. It's almost July and the Board is now using the term "guidance" to address the GP Meeting? And seriously...why wouldn't some guidance be in order - two years ago when the Board so wisely approved the bid by an individual (no names...still passive aggressive today)to host the GP Meeting? I mean, are you serious? The Board is allowing someone whose reputation among some cooks is questionable at best. I'm not saying that is MY opinion, nor am I making any type of judgement or accusation - I'm just going by what I hear from people. I also know that there are a lot of cooks who hold this individual in the highest esteem...so there you go - you can't believe everything you hear and you have to form your own opinions. Still, I don't know if I agree with the BOD allowing an individual to host the GP Meeting. I know, there are other members of area Pods helping out, but I still think that this should something that a Pod does as a whole. What's next...Kelly and Gary Brignon hosting an Open?? I'm kidding...in a very smart ass sort of way...
Speaking of Gary and Kelly Brignon....Lord Brignon handed over a sponsor check to CASI last weekend. I kept my mouth shut and will continue to do so until an opportunity arises for me to rub my husband's nose in it. Look, that's how I roll. Don't hate the player, hate the game...hahahahaha!!!
On another note regarding the Brignons...we are approaching our 8th year of marriage. I know that's not a long time to be married compared to a lot of marriages, but it's nothing to turn your nose up at, either. Marriage is hard. Loving someone is easy. Liking them, that's another story. You have to be committed to your marriage....good, bad, thick, thin, rich, poor, tired, cranky, all of it. People are batshit crazy if they think that they're going to get along every minute of every day that they are married. And you are certifiable if you think you are never going to fight or disagree. So what if you disagree. You'll get over it. Who wants to be a Stepford Spouse. Lord knows I don't want to be one. I don't do "obey" very well :0)
Sooo..when the weather gets cooler and you're looking for a good soup recipe, try this:
Creamy Chicken Soup
1 large sweet onion, chopped (Vidalia or 1015)
1 stick of butter plus 2 tablespoons (I know, I know...but this makes a lot of soup)
12 cups chicken stock or broth
2 cups heavy cream
1 tsp salt (plus more to taste if needed)
1 tsp Telicherry pepper (plus more to taste if needed)
1/2 tsp chopped fresh parsley
1 1/2 cups flour
2 cups milk
6-8 cups of chicken (you can cook it yourself, or buy a rotisserie chicken...I've done it both ways with equally great results. Just don't get a funky flavored rotisserie chicken - Lemon Rosemary works well in this recipe!)
Melt the butter in a large pot and saute the onions until just tender. Add the flour; cook it in to get the raw flour taste out and make a paste. Add the broth a cup at a time and cook until thick. At that time, add the milk and cream and continue cooking it until the mixture has thickened up. Add the salt, pepper and chicken and adjust the seasoning as necessary. Serve hot and garnish each bowl with some of the chopped parsley.
Until it gets cooler and we have a need for comfort food, try this recipe for Gazpacho! If you've never tried Gazpacho, it's a cold soup and it is absolutely perfect for dinner after you've dealt with the heat all day.
Cadillac Cowgirl Gazpacho
4 cups V-8 (you can always use the spicy variety for a little kick)
1/2 cup cucumbers, peeled and chopped
1/2 cup tomatoes, chopped
1/2 cup red or sweet onion, chopped
1/4 cup bell pepper, chopped (red, yellow, orange, green...your preference)
1/4 cup of celery, chopped
1/4 cup diced pimiento
2 tablespoons red wine vinegar
1/2 teaspoon salt
1/2 teaspoon Telicherry pepper
Combine all ingredients in a blender or food processor; puree to your preference. (I like mine to be the consistency of a not too chunky, but not too runny salsa. Yeah...that description was REAL helpful!!) Cover and chill for at least four hours and stir it prior to serving. Enjoy!
Have a great day everyone...let the countdown to Friday begin!!
Kelly
I'm counting down the days until cooler weather (who isn't) and in the meantime, I'm dreaming of soups and stews! That's really what gets me through the summer - thinking about cool weather and comfort food :) The older I get, the more I want to nest. This heat sucks!!! I've got a few soup recipes to share today.
I'm curious about something on the CASI BOD meeting Agenda. There are two items in there that address the upcoming GP Meeting. One is titled "GP Meeting Report" and the other one is noted as "GP Meeting Guidance". I really don't want to go Saturday because I'd like to work on my trailers. But that second item has my radar up and circulating. I could go off here, and maybe I will...well before I have all of the facts. But seriously. It's almost July and the Board is now using the term "guidance" to address the GP Meeting? And seriously...why wouldn't some guidance be in order - two years ago when the Board so wisely approved the bid by an individual (no names...still passive aggressive today)to host the GP Meeting? I mean, are you serious? The Board is allowing someone whose reputation among some cooks is questionable at best. I'm not saying that is MY opinion, nor am I making any type of judgement or accusation - I'm just going by what I hear from people. I also know that there are a lot of cooks who hold this individual in the highest esteem...so there you go - you can't believe everything you hear and you have to form your own opinions. Still, I don't know if I agree with the BOD allowing an individual to host the GP Meeting. I know, there are other members of area Pods helping out, but I still think that this should something that a Pod does as a whole. What's next...Kelly and Gary Brignon hosting an Open?? I'm kidding...in a very smart ass sort of way...
Speaking of Gary and Kelly Brignon....Lord Brignon handed over a sponsor check to CASI last weekend. I kept my mouth shut and will continue to do so until an opportunity arises for me to rub my husband's nose in it. Look, that's how I roll. Don't hate the player, hate the game...hahahahaha!!!
On another note regarding the Brignons...we are approaching our 8th year of marriage. I know that's not a long time to be married compared to a lot of marriages, but it's nothing to turn your nose up at, either. Marriage is hard. Loving someone is easy. Liking them, that's another story. You have to be committed to your marriage....good, bad, thick, thin, rich, poor, tired, cranky, all of it. People are batshit crazy if they think that they're going to get along every minute of every day that they are married. And you are certifiable if you think you are never going to fight or disagree. So what if you disagree. You'll get over it. Who wants to be a Stepford Spouse. Lord knows I don't want to be one. I don't do "obey" very well :0)
Sooo..when the weather gets cooler and you're looking for a good soup recipe, try this:
Creamy Chicken Soup
1 large sweet onion, chopped (Vidalia or 1015)
1 stick of butter plus 2 tablespoons (I know, I know...but this makes a lot of soup)
12 cups chicken stock or broth
2 cups heavy cream
1 tsp salt (plus more to taste if needed)
1 tsp Telicherry pepper (plus more to taste if needed)
1/2 tsp chopped fresh parsley
1 1/2 cups flour
2 cups milk
6-8 cups of chicken (you can cook it yourself, or buy a rotisserie chicken...I've done it both ways with equally great results. Just don't get a funky flavored rotisserie chicken - Lemon Rosemary works well in this recipe!)
Melt the butter in a large pot and saute the onions until just tender. Add the flour; cook it in to get the raw flour taste out and make a paste. Add the broth a cup at a time and cook until thick. At that time, add the milk and cream and continue cooking it until the mixture has thickened up. Add the salt, pepper and chicken and adjust the seasoning as necessary. Serve hot and garnish each bowl with some of the chopped parsley.
Until it gets cooler and we have a need for comfort food, try this recipe for Gazpacho! If you've never tried Gazpacho, it's a cold soup and it is absolutely perfect for dinner after you've dealt with the heat all day.
Cadillac Cowgirl Gazpacho
4 cups V-8 (you can always use the spicy variety for a little kick)
1/2 cup cucumbers, peeled and chopped
1/2 cup tomatoes, chopped
1/2 cup red or sweet onion, chopped
1/4 cup bell pepper, chopped (red, yellow, orange, green...your preference)
1/4 cup of celery, chopped
1/4 cup diced pimiento
2 tablespoons red wine vinegar
1/2 teaspoon salt
1/2 teaspoon Telicherry pepper
Combine all ingredients in a blender or food processor; puree to your preference. (I like mine to be the consistency of a not too chunky, but not too runny salsa. Yeah...that description was REAL helpful!!) Cover and chill for at least four hours and stir it prior to serving. Enjoy!
Have a great day everyone...let the countdown to Friday begin!!
Kelly
Monday, June 21, 2010
Greetings and Salutations!!!
Good Morning from my air conditioned corner office in Hell (aka the executive offices of T & B Demolition)!! I'm sooooo over cooking chili in the summer. I tell ya - once the temperature climbs out of the 80's, I'm going to start sitting my butt at home! Man, it was HOT, HOT, HOT Saturday at Cabelas for the Cowtown CCO. Still, I wouldn't trade all of the potential health risks (dehydration, alcohol poisoning from all of the beer required to keep me hydrated!!) for what took place this weekend...my kick ass Zoe won her 3rd STRAIGHT Jr. Championship (the kid has FOUR painted stoves...three of which are Wendell Rankin stoves!!) and Dr. Ray won FIRST PLACE, and tickets to the Virgin Islands!! What a great weekend and I'm so proud that I got to see Dr. Ray and Zoe have such an awesome day. Gary placed 7th and I made it to semi-finals. It was hot and miserable, but the company and the competition was worth it. However, my stove and pot will be taking a very long break over the next couple of months. The older I get, the less I tolerate the heat. I definitely stayed hydrated with cold Miller Lite and wine, though!!
As I mentioned, I made semi finals and I've had people ask me if I get mad because Dr. Ray cooks my recipe, spices I mix for him, and beats me pretty regularly. The answer to that question is a very resounding, "No". I wouldn't trade anything to see him doing what he loves and winning at what he loves to do. I'm proud to help him. I'm proud that my recipe is kicking ass - regardless of who is cooking it. Anytime he places, hell, I've placed. That recipe has placed. He, Gary, and Zoe all cook what I mix for them and it pleases me to no end to see them get a point. Above all else, I'm honored that Dr. Ray cooks the hell out of that chili and is kicking ass. Nothing makes me or Gary happier than to see him happy. I don't think I've ever met anyone like Dr. Ray; or anyone that loves chili as much as he does. If Gary and I can help him continue to cook, then we're going to keep doing all we can to make sure that he does. I'm still laughing at Dr. Ray's 1st place cup and Tom Dozier's 3rd place chili cup "disappearing" after announcements. I've got a good idea where they ended up...and nothing amuses me more :0) Oh...was that a little passive aggressive? I guess I'm taking a break from mentioning names on my blog, so you all will just have to infer for yourselves while I reign as Queen of Passiva Aggressiva for awhile!
Okay, I also heard that the Houston Pod is no longer hosting the Texas Open. I don't know if this is true or not as I've not spoken to anyone directly involved with that cook off in order to verify the information and it hasn't been at the top of my list of things to do, either. I have to say, though, Papa's Ice House was a really great place to have a cook off. We had a great time when we cooked there this past February. I'm attending the CASI Board Meeting next Saturday and I figure it will be brought up then...or not. I know that our Pod has absolutely no interest in taking on an Open, or Championship cook off of any sort. We are a small pod that busts its butt (with lots of help from chiliheads) each February for our 3 day Gingerbread House CCO and we're happy to stand pat. I'm curious as to what will be discussed at this meeting; it's one day only. Will the BBQ be addressed? The Financial Report (it is after May 15, after all)? I've got a few other opinions concerning the individuals running for the BOD, but since I'm taking a self imposed exile from naming names, I really can't talk about it. I mean, it wouldn't be fair to say that I think David Sexton and Roger will do a great job; but that I really don't get a warm fuzzy about the others running. Ooops!! Hehehe......I'm such a shit. Speaking of David Sexton - he did a wonderful job coordinating all of the individuals who helped run the Cowtown CCO. The tally crew, monitors, volunteers...everyone did a really great job. Even in the heat, people worked their butts off and did a fantastic job!
I'm having a baby!!!
Just kidding...but I am getting a new "baby". I bought a 1977 Serro Scotty and I bring her home this week!!! I'm soooo excited! I'm painting the Cowgirl Cadillac and redecorating her. I've got a 1964 Serro Scotty that I'm completely renovating and now a new addition to the family! I have an extra trailer and I think I'm going to turn that into a "girl cave" for Paige and Zoe. It has electric, so I can put an A/C unit in it and they can go out there and play and watch movies and have a good time. This new trailer needs new outside paint, and a little cosmetic work inside. I'm going to have fun decorating! I'm going on a SOTF trip in three weeks and I'm looking forward to caravaning to Santa Fe. I can't wait; I haven't been to New Mexico in almost 20 years....so I'm really excited about this trip.
I'll start posting pics of my trailer renovations. The Cowgirl Cadillac has been a painting challenge, but I've got her figured out now. I haven't been doing a lot of cooking, but will get started back this week. I'm taking a break from meat for the next few months to focus on eating fruits, veggies and lots of fish. I am in serious need of an animal fat detox. I don't count fish because I grill or bake it and it's full of heart healthy omega 3 fats (I can justify anything).
Have a great day and I'll be back tomorrow spreading my own brand of kindness and joy!!
Kelly
As I mentioned, I made semi finals and I've had people ask me if I get mad because Dr. Ray cooks my recipe, spices I mix for him, and beats me pretty regularly. The answer to that question is a very resounding, "No". I wouldn't trade anything to see him doing what he loves and winning at what he loves to do. I'm proud to help him. I'm proud that my recipe is kicking ass - regardless of who is cooking it. Anytime he places, hell, I've placed. That recipe has placed. He, Gary, and Zoe all cook what I mix for them and it pleases me to no end to see them get a point. Above all else, I'm honored that Dr. Ray cooks the hell out of that chili and is kicking ass. Nothing makes me or Gary happier than to see him happy. I don't think I've ever met anyone like Dr. Ray; or anyone that loves chili as much as he does. If Gary and I can help him continue to cook, then we're going to keep doing all we can to make sure that he does. I'm still laughing at Dr. Ray's 1st place cup and Tom Dozier's 3rd place chili cup "disappearing" after announcements. I've got a good idea where they ended up...and nothing amuses me more :0) Oh...was that a little passive aggressive? I guess I'm taking a break from mentioning names on my blog, so you all will just have to infer for yourselves while I reign as Queen of Passiva Aggressiva for awhile!
Okay, I also heard that the Houston Pod is no longer hosting the Texas Open. I don't know if this is true or not as I've not spoken to anyone directly involved with that cook off in order to verify the information and it hasn't been at the top of my list of things to do, either. I have to say, though, Papa's Ice House was a really great place to have a cook off. We had a great time when we cooked there this past February. I'm attending the CASI Board Meeting next Saturday and I figure it will be brought up then...or not. I know that our Pod has absolutely no interest in taking on an Open, or Championship cook off of any sort. We are a small pod that busts its butt (with lots of help from chiliheads) each February for our 3 day Gingerbread House CCO and we're happy to stand pat. I'm curious as to what will be discussed at this meeting; it's one day only. Will the BBQ be addressed? The Financial Report (it is after May 15, after all)? I've got a few other opinions concerning the individuals running for the BOD, but since I'm taking a self imposed exile from naming names, I really can't talk about it. I mean, it wouldn't be fair to say that I think David Sexton and Roger will do a great job; but that I really don't get a warm fuzzy about the others running. Ooops!! Hehehe......I'm such a shit. Speaking of David Sexton - he did a wonderful job coordinating all of the individuals who helped run the Cowtown CCO. The tally crew, monitors, volunteers...everyone did a really great job. Even in the heat, people worked their butts off and did a fantastic job!
I'm having a baby!!!
Just kidding...but I am getting a new "baby". I bought a 1977 Serro Scotty and I bring her home this week!!! I'm soooo excited! I'm painting the Cowgirl Cadillac and redecorating her. I've got a 1964 Serro Scotty that I'm completely renovating and now a new addition to the family! I have an extra trailer and I think I'm going to turn that into a "girl cave" for Paige and Zoe. It has electric, so I can put an A/C unit in it and they can go out there and play and watch movies and have a good time. This new trailer needs new outside paint, and a little cosmetic work inside. I'm going to have fun decorating! I'm going on a SOTF trip in three weeks and I'm looking forward to caravaning to Santa Fe. I can't wait; I haven't been to New Mexico in almost 20 years....so I'm really excited about this trip.
I'll start posting pics of my trailer renovations. The Cowgirl Cadillac has been a painting challenge, but I've got her figured out now. I haven't been doing a lot of cooking, but will get started back this week. I'm taking a break from meat for the next few months to focus on eating fruits, veggies and lots of fish. I am in serious need of an animal fat detox. I don't count fish because I grill or bake it and it's full of heart healthy omega 3 fats (I can justify anything).
Have a great day and I'll be back tomorrow spreading my own brand of kindness and joy!!
Kelly
Friday, June 4, 2010
Deliciousness......
I'm a fan of most of Pioneer Woman's, aka Ree Drummond, recipes. I like that she is not ashamed of her love for butter, cream, bacon and it's grease and all things yummy. Most of her recipes are easy and inexpensive to make. About a month ago, I tried the Pasta with Tomato-Blue Cheese Sauce and Gary and I really loved it. A few weeks ago, I needed something quick for dinner and I had most of the ingredients, but not all of them...so what did I do? I improvised and had really great results! Below is my adaptation of The Pioneer Woman's Pasta with Tomato Blue Cheese Sauce. I will also include her recipe as well. Both are delicious - hers is a little lighter than mine. You can serve them both with a salad and bread and you have a complete meal in no time!
Pasta with Tomato Cream Sauce
1 lb Pasta (Angel Hair or Spaghetti; I normally have one or the other on hand)
2 Tbsp Olive Oil
4 Cloves Garlic, minced
1/2 Small Yellow Onion, minced
1 28 oz Can Diced Tomatoes, drained and juice reserved
Dash of Sugar
Salt,Pepper and Red Pepper Flakes to Taste
5 oz Crumbled Blue Cheese
3 Tbsp Ricotta Cheese
1/2 Cup Heavy Cream
2 Cups Arugula
Half and Half, for thinning
Get a large pot of water and bring to a boil. Once it's boiling, add a generous amount of salt to the water to help season the pasta. Cook until al dente, drain and reserve some of the cooking liquid should your pasta get a little sticky - you can always add the liquid to the pasta to un-stick it! In the meantime, heat a large skillet and add the olive oil. Once it's hot, add the onion and garlic and cook it for a few minutes. Pour in the tomatoes, sugar, salt, pepper and red pepper flakes. Cook for 15 minutes stirring occasionally. Reduce the heat to low and then stir in the blue cheese. Once it's melted, add the ricotta cheese and the cream. Stir until all of the cheese is melted and everything is combined. If the sauce is too thick, you can use the reserved tomato juice or half and half (or both!) to thin it out. Cook until everything is blended and heated through and check for seasonings. At this point, you can either add the arugula and wilt it prior to serving, or you can top the spaghetti with the arugula for garnish. Enjoy!
Pioneer Woman's Pasta with Tomato Blue Cheese Sauce
1 1/2 lbs Pasta (Angel Hair Or Thin Spaghetti)
2 Tablespoons Olive Oil
3 cloves Garlic, Minced
1 whole 28-ounce Can Diced Tomatoes, Drained
Dash Of Sugar
Salt And Freshly Ground Black Pepper, To Taste
Crushed Red Pepper Flakes, To Taste
¾ cups Crumbled Blue Cheese
¾ cups Heavy Cream
4 cups Baby Spinach
Half-and-Half, for thinning
Extra Blue Cheese Crumbles, For Garnish
Cook pasta according to package instructions.
In a large skillet over medium heat, add olive oil. When hot, add minced garlic and cook for a minute. Pour in drained tomatoes. Add sugar, salt, pepper, and crushed red pepper to taste. Cook for 10 to 15 minutes, stirring occasionally.
Reduce heat to low. Stir in crumbled blue cheese. Add cream and stir, then a little splash of half-and-half if sauce is too thick. Cook for a minute or two, tasting and adding more seasonings as needed.
At the very, very, very last minute. toss in spinach. Immediately toss in the cooked and drained pasta. Serve immediately!
I also have two really great fish recipes. I had this beautiful walnut crusted salmon dish in mind but it didn't turn out exactly as planned. Here's what I did instead and I must say it was fabulous!
Cadillac Cowgirl Walnut Salmon Salad
2 6-8 oz Salmon filets
3 Tbsp Dijon Mustard
3 Tbsp Dark Sesame Oil
1 tsp Salt
1 tsp Pepper
1/2 Cup Chopped Walnuts (get the small walnut pieces), plus more for salad if desired
Olive oil to drizzle on baking sheet
Salad Mix (I like to use the Spring/Baby Spinach Mix)
Cherry Tomatoes
Chopped Cucumber
Chopped Red Onion
Goat Cheese Crumbles
Raspberry Walnut Vinaigrette Dressing
Preheat the oven to 400 degrees. In a small bowl, combine the Dijon mustard, sesame oil, salt and pepper. Whisk together and spread evenly over both pieces of fish. Press equal amounts of the chopped walnuts on each piece of fish. Place the fish on a baking dish drizzled with olive oil and bake for 20 minutes or until the Salmon is done to your preference. If you want the walnuts a little toastier, turn the broiler on and let them go for a few minutes - but watch them so that the walnuts don't burn...like mine did...while I was trying to cook them in a skillet :) Aren't you glad I rehearse before I give you recipes?!?!?!?!?!?!?!?!?
While the Salmon is cooking, prepare your salad. When the fish is finished, you can either lay each piece of salmon next to the salad and drizzle the salad only with the dressing; or you can remove the salmon from the skin and put big chunks of fish on each salad and drizzle all of it with the dressing. You can also garnish it with more chopped walnuts as well!
Cadillac Cowgirl Pan Seared Yellow fin Tuna
2 Yellow fin Tuna Filets (they're all normally pre-cut the same size)
4 Tbsp Dijon Mustard
3 Tbsp Sesame Oil
1 Tbsp Soy Sauce
1 tsp Salt
1 tsp Pepper
Mix the ingredients in a small bowl and taste for seasoning. You may want to add a little more of the mustard, oil, or soy sauce for your own personal tastes. Once you get the mixture just right, pour the marinade over the tuna steaks and allow to marinate for 30 minutes to an hour. Heat a large skillet over high heat. When the pan is hot, add the tuna and sear on each side 2-3 minutes. Tuna steaks are typically served rare or medium rare. You can certainly cook them until they're done, but it may affect the taste and quality of the tuna steak. Once they are cooked to your liking, remove from the skillet and serve along side a salad or steamed veggies.
I hope everyone has a great weekend. Paige starts swim lessons Monday! She's entered a new phase of her life, one that doesn't involve clothes or underwear. Yes, you heard me correctly, my child wants to be naked 24/7. All of you child-less Male and Female Ho's out there listen up: What you do prior to having children will come back and haunt you once you've had them. Just ask my husband. He's paying for the foolish and manwhore years of his youth :o)
Kelly
Pasta with Tomato Cream Sauce
1 lb Pasta (Angel Hair or Spaghetti; I normally have one or the other on hand)
2 Tbsp Olive Oil
4 Cloves Garlic, minced
1/2 Small Yellow Onion, minced
1 28 oz Can Diced Tomatoes, drained and juice reserved
Dash of Sugar
Salt,Pepper and Red Pepper Flakes to Taste
5 oz Crumbled Blue Cheese
3 Tbsp Ricotta Cheese
1/2 Cup Heavy Cream
2 Cups Arugula
Half and Half, for thinning
Get a large pot of water and bring to a boil. Once it's boiling, add a generous amount of salt to the water to help season the pasta. Cook until al dente, drain and reserve some of the cooking liquid should your pasta get a little sticky - you can always add the liquid to the pasta to un-stick it! In the meantime, heat a large skillet and add the olive oil. Once it's hot, add the onion and garlic and cook it for a few minutes. Pour in the tomatoes, sugar, salt, pepper and red pepper flakes. Cook for 15 minutes stirring occasionally. Reduce the heat to low and then stir in the blue cheese. Once it's melted, add the ricotta cheese and the cream. Stir until all of the cheese is melted and everything is combined. If the sauce is too thick, you can use the reserved tomato juice or half and half (or both!) to thin it out. Cook until everything is blended and heated through and check for seasonings. At this point, you can either add the arugula and wilt it prior to serving, or you can top the spaghetti with the arugula for garnish. Enjoy!
Pioneer Woman's Pasta with Tomato Blue Cheese Sauce
1 1/2 lbs Pasta (Angel Hair Or Thin Spaghetti)
2 Tablespoons Olive Oil
3 cloves Garlic, Minced
1 whole 28-ounce Can Diced Tomatoes, Drained
Dash Of Sugar
Salt And Freshly Ground Black Pepper, To Taste
Crushed Red Pepper Flakes, To Taste
¾ cups Crumbled Blue Cheese
¾ cups Heavy Cream
4 cups Baby Spinach
Half-and-Half, for thinning
Extra Blue Cheese Crumbles, For Garnish
Cook pasta according to package instructions.
In a large skillet over medium heat, add olive oil. When hot, add minced garlic and cook for a minute. Pour in drained tomatoes. Add sugar, salt, pepper, and crushed red pepper to taste. Cook for 10 to 15 minutes, stirring occasionally.
Reduce heat to low. Stir in crumbled blue cheese. Add cream and stir, then a little splash of half-and-half if sauce is too thick. Cook for a minute or two, tasting and adding more seasonings as needed.
At the very, very, very last minute. toss in spinach. Immediately toss in the cooked and drained pasta. Serve immediately!
I also have two really great fish recipes. I had this beautiful walnut crusted salmon dish in mind but it didn't turn out exactly as planned. Here's what I did instead and I must say it was fabulous!
Cadillac Cowgirl Walnut Salmon Salad
2 6-8 oz Salmon filets
3 Tbsp Dijon Mustard
3 Tbsp Dark Sesame Oil
1 tsp Salt
1 tsp Pepper
1/2 Cup Chopped Walnuts (get the small walnut pieces), plus more for salad if desired
Olive oil to drizzle on baking sheet
Salad Mix (I like to use the Spring/Baby Spinach Mix)
Cherry Tomatoes
Chopped Cucumber
Chopped Red Onion
Goat Cheese Crumbles
Raspberry Walnut Vinaigrette Dressing
Preheat the oven to 400 degrees. In a small bowl, combine the Dijon mustard, sesame oil, salt and pepper. Whisk together and spread evenly over both pieces of fish. Press equal amounts of the chopped walnuts on each piece of fish. Place the fish on a baking dish drizzled with olive oil and bake for 20 minutes or until the Salmon is done to your preference. If you want the walnuts a little toastier, turn the broiler on and let them go for a few minutes - but watch them so that the walnuts don't burn...like mine did...while I was trying to cook them in a skillet :) Aren't you glad I rehearse before I give you recipes?!?!?!?!?!?!?!?!?
While the Salmon is cooking, prepare your salad. When the fish is finished, you can either lay each piece of salmon next to the salad and drizzle the salad only with the dressing; or you can remove the salmon from the skin and put big chunks of fish on each salad and drizzle all of it with the dressing. You can also garnish it with more chopped walnuts as well!
Cadillac Cowgirl Pan Seared Yellow fin Tuna
2 Yellow fin Tuna Filets (they're all normally pre-cut the same size)
4 Tbsp Dijon Mustard
3 Tbsp Sesame Oil
1 Tbsp Soy Sauce
1 tsp Salt
1 tsp Pepper
Mix the ingredients in a small bowl and taste for seasoning. You may want to add a little more of the mustard, oil, or soy sauce for your own personal tastes. Once you get the mixture just right, pour the marinade over the tuna steaks and allow to marinate for 30 minutes to an hour. Heat a large skillet over high heat. When the pan is hot, add the tuna and sear on each side 2-3 minutes. Tuna steaks are typically served rare or medium rare. You can certainly cook them until they're done, but it may affect the taste and quality of the tuna steak. Once they are cooked to your liking, remove from the skillet and serve along side a salad or steamed veggies.
I hope everyone has a great weekend. Paige starts swim lessons Monday! She's entered a new phase of her life, one that doesn't involve clothes or underwear. Yes, you heard me correctly, my child wants to be naked 24/7. All of you child-less Male and Female Ho's out there listen up: What you do prior to having children will come back and haunt you once you've had them. Just ask my husband. He's paying for the foolish and manwhore years of his youth :o)
Kelly
Thursday, June 3, 2010
Bad Blogger!!!
Man...am I like the most craptastic blogger ever? I randomly blog about chili, stir up a bunch of trouble and then disappear for two weeks. Wow - I suck!!! Oh well...such is the life of a business owner/wife/mommy/commuter/chili cook/tattoo enthusiast/wine drinker/part time gardener/cook/I can't think of any other excuse as to why I can't blog on a consistent basis :)
So anyways...it's Thursday and the week is almost over. My newest tattoo is finished and I'm a little sad because I've kind of run out of room for more tattoos. Nooo...I'm not covered up with them, but there are areas of my body that I won't tattoo, so I'm in a holding pattern for awhile. Chris Erickson at Elm Street Tattoo in Deep Ellum is amazing and I absolutely adore him. His work is flawless and I can't recommend him enough. If you want a quality tattoo, he is hands down the absolute best at what he does.
I have a few options for the weekend. I could go to Salado for a Sister on the Fly trip, strip and repaint the Cowgirl Cadillac, help Gary with yard work, sit in the pool with a drink, do laundry. The possibilities are endless! My a/c window unit for my trailer is in my sister's kitchen, so I'm going to have to buy another one. My trailer really needs to be repainted. I could use a weekend at home...doing nothing...drinking copious amounts of wine. Hhhmmmm....decisions, decisions.
On my way to the SW Open Chili Cook Off last Saturday (I drove solo in lieu of going in the motorhome Friday night with Gary), I came up with a few fish recipes to try out. I've got two to share - one for salmon and one for tuna. I devised countless menus and recipes while making the 3 hour drive from Crisp to Devol, Oklahoma. Most of them are summer friendly, salad variations. We try to eat light in the summer....which for us can mean no potatoes with our ribeyes and wine...hahahaha!!
And while we're on the subject of the SW Open...can I brag for a moment? I BEAT MY HUSBAND!!!!! And no, not by a computer friendly tie breaker - I CLEARLY beat him!!! And, I added an auto qualifier to my point tally for the chili year. Yay Kelly!!! 151 chilis and yours truly got 5th place...and a chair! Gary got 6th and Vicki got 3rd..and qualified! I was so excited and proud of Ellis County! We had a great weekend and even won a little money gambling. Actually, I lost my ass....Gary won and I took some of his money :) That's it for chili for awhile. It was so hot last weekend and it's just going to get hotter as the summer progresses. I do plan on cooking at the Denton Elks Lodge July 10th and 11th...gotta support my fellow Charlie Robison stalker, Delora :) Oh, and of course Cowtown - Zoe is going for her 3rd straight first place finish. Whew...what a hell of a weekend that will be.
Hang tight..recipes to follow soon...hopefully tonight!
Kelly
So anyways...it's Thursday and the week is almost over. My newest tattoo is finished and I'm a little sad because I've kind of run out of room for more tattoos. Nooo...I'm not covered up with them, but there are areas of my body that I won't tattoo, so I'm in a holding pattern for awhile. Chris Erickson at Elm Street Tattoo in Deep Ellum is amazing and I absolutely adore him. His work is flawless and I can't recommend him enough. If you want a quality tattoo, he is hands down the absolute best at what he does.
I have a few options for the weekend. I could go to Salado for a Sister on the Fly trip, strip and repaint the Cowgirl Cadillac, help Gary with yard work, sit in the pool with a drink, do laundry. The possibilities are endless! My a/c window unit for my trailer is in my sister's kitchen, so I'm going to have to buy another one. My trailer really needs to be repainted. I could use a weekend at home...doing nothing...drinking copious amounts of wine. Hhhmmmm....decisions, decisions.
On my way to the SW Open Chili Cook Off last Saturday (I drove solo in lieu of going in the motorhome Friday night with Gary), I came up with a few fish recipes to try out. I've got two to share - one for salmon and one for tuna. I devised countless menus and recipes while making the 3 hour drive from Crisp to Devol, Oklahoma. Most of them are summer friendly, salad variations. We try to eat light in the summer....which for us can mean no potatoes with our ribeyes and wine...hahahaha!!
And while we're on the subject of the SW Open...can I brag for a moment? I BEAT MY HUSBAND!!!!! And no, not by a computer friendly tie breaker - I CLEARLY beat him!!! And, I added an auto qualifier to my point tally for the chili year. Yay Kelly!!! 151 chilis and yours truly got 5th place...and a chair! Gary got 6th and Vicki got 3rd..and qualified! I was so excited and proud of Ellis County! We had a great weekend and even won a little money gambling. Actually, I lost my ass....Gary won and I took some of his money :) That's it for chili for awhile. It was so hot last weekend and it's just going to get hotter as the summer progresses. I do plan on cooking at the Denton Elks Lodge July 10th and 11th...gotta support my fellow Charlie Robison stalker, Delora :) Oh, and of course Cowtown - Zoe is going for her 3rd straight first place finish. Whew...what a hell of a weekend that will be.
Hang tight..recipes to follow soon...hopefully tonight!
Kelly
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