Thursday, March 31, 2016

Italian Night at the Range

Chicken Parmigiana is on the menu of all Italian restaurants, from the worst, to the five star. It can be wonderfully crisp and rich or dry and tasteless.   Here's a way to get a wonderfully moist dish with a crisp coating.

Brine It.

You can make this with your favorite red sauce, or just use a jar (my favorite, as I've mentioned before, is Rao's, which isn't very expensive.)

Use a blend of cheese instead of just mozzarella to up the melting factor and give it a little more depth (I used a mixture of  mozzarella and grated Parmigiano-Regginao.

Bribing the dog to go into the other room, makes preparation a lot easier

Italian Night at the Range - Chicken

2 large boneless skinless chicken breast halves

Brine:

1 and 1/2 cups buttermilk,(note this is the time to use REAL buttermilk, not milk soured with juice or vinegar to get  the enzymatic and bacterial tenderization you want from the buttermilk)
2 and 1/2 teaspoons minced garlic
2 Tablespoons kosher salt
1 teaspoon black pepper

With a sharp knife, split the chicken breasts in half horizontally, then pound them between pieces of parchment paper to about 1/2 inch thickness, which keeps them tender and juicy.

In a bowl combine the buttermilk, garlic, salt and pepper.

Place chicken in bowl of brine and turn until coated, then transfer chicken and brine into a clean zip lock bag. pressing out any air and put in the refrigerator for about 4-6 hours.
The 70 year old Range range -
we have a doctrine of mutually assured destruction in place.

When you are ready to prepare dinner:

(1) Preheat oven to 425 F.

(2) Remove chicken from brine - pat dry with paper towels and set aside after discarding brine, then wash your hands thoroughly.

(3) Get a large sauce pan filled with water to heat for pasta.

(4) Heat a jar of Rao's pasta sauce in another pan until just gently simmering

(5) Get out a large skillet and place 1/4 to 1/3 cup (depending on how big your pan is, you are not deep frying but  doing a gentle crisping saute) extra virgin olive oil in it and set aside

(6) Mix up 3-step coating.

Note:  Use one hand for wet ingredients and the other hand for dry ingredients to keep it cleaner

Bowl (or pie plates) #1:
- 1/2 cup all purpose flour (add a little more if needed)
   pinch of basil

Bowl #2
-1 egg plus 2 teaspoons of buttermilk, whisked

Bowl #3
-2 cups panko bread crumbs*
 1/2 cup Parmigiano-Regginao.
 dash of pepper

Note:  If you have half a loaf of Italian or french bread getting old, cut it into slices, leave out to dry overnight on the counter, then chop into chunks and process in a food processor into crumbs with the cheese and pepper.

Dip chicken in flour, followed by egg mixture, followed by crumbs.  Set on a plate. Wash your hands again with soap and hot water.

When oil is 375 degrees, cook chicken, using tongs to get them into the pan, 2 pieces at a time, swirling the pan a little and using a thin, flexible spatula to keep chicken from sticking.  When golden brown, (2 to 3 minutes) flip with spatula and fork and cook on other side until golden brown (about another two minutes) Remove to plate covered with paper towels to drain

Make sure your pasta water is about ready to get your pasta cooking (I use about half a box of spaghetti).

Place a thin layer of the  warm pasta sauce in an 8 x 8 pan, top with chicken and drizzle chicken with a little more sauce (don't drench it)and top with 2/3 cup of Mozzarella cut into 1/3 inch shavings PLUS 3 Tablespoons of Parmigiano-Regginao.  Leave the edges of the chicken free of cheese to give it room to melt.

Bake until cheese is starting to melt (16 - 18 minutes) then place under the broiler for just a few moments until starting to brown.  Top with shredded basil and/or parsley and serve immediately.

Wednesday, March 30, 2016

The Founding Fathers Had it Right

"I believe there are more instances of the abridgment of freedom of the people by gradual and silent encroachments of those in power than by violent and sudden usurpations."

JAMES MADISON (Drafted Virginia Constitution, Member of Continental Congress, Virginia delegate to Constitutional Convention, named "Father of the Constitution", author of Federalist Papers, author of the Bill of Rights, Congressman from Virginia, Secretary of State, 4th President)

Saturday, March 26, 2016

DIY Baking: Yeast-Free Bread


“Man shall not live on bread alone, but on every word that comes from the mouth of God.” --Matthew 4:4.

I read about this product on a number of blogs while researching an easy way to make healthier bread in bulk each week (for my family and I also make extra for friends or colleagues that could use a casserole and a bag of bread when life gets difficult.)  What I found was  "Bread for Life" sourdough starter for making bread from Azure Standard (link information at the end of the post). I had at that point already been on a quest to incorporate more cultured/fermented foods and beverages into our diet, so this was a blessing to find. This starter is yeast free and works great with hard wheat flours. Plus - it bakes bread for about 10% of what it costs to buy specialty breads at the store and you won't have to buy commercial yeast ever again.

No doubt, we have all heard of increasing numbers of people suffering from gluten intolerance and other gut-related ailments. Grains in particular have been getting a bad reputation. On the other hand, the Bible speaks very highly of bread, and the Lord's prayer teaches us to ask for "daily bread." So what is the best way to eat if we don't have Celiac but find that eating too much yeasted bread causes other issues with our health?

Enter naturally leavened bread in the form of sourdough. Unlike bread made from fresh, non-fermented and/or non-sprouted flour, it is very gentle on the body, while having a much higher nutrient content thanks to the living enzymes, plus a whole host of other benefits. So instead of being concerned about the carbs and gluten in bread (an issue if you have Celiac disease, which I don't) I now have bread daily and embrace it as a healthy staple.
Commercial baking yeast is related to a number of health issues, especially candida growth in the body and inflammation. This natural bread starter (with no commercial yeast) is aerobic and probiotic causing carbohydrates and gluten to be predigested, turning them into a more usable form for the body.  If you don't have true Celiac but find that too much bread causes migraines, allergies, skin problems and other issues, this is the bread for you and it's so easy to make you can make enough bread for the week in about 30 minutes, not including rise time.

Not only is sourdough bread more nutritious, it also greatly reduces the amount of phytic acid found in whole grains. It's been noted by many health professionals  that consuming large amounts of whole grains that have not first been properly prepared by either fermentation or soaking and sprouting can have detrimental health effects, mostly in the form of mineral loss, which could impact bone loss as we age.
The starter after its first week at home.

All you need to get started is a "starter", unlike traditional sourdough starter, which is left out and covered o the counter, the bread for life starter stays in the refrigerator, is not nearly as temperamental and only has to be "fed" (water flour mix) every couple of days.

Some tips: (or how I baked a door stop)

Make sure you store it in a clean glass (periodically putting starter in clean bowl and give the container a nice wash and vinegar rinse.)

Only use wood utensil to stir.

Let the starter sit out at room temperature for a couple hours before you mix it. (while you have coffee and breakfast).

Do NOT use chlorinated  or tap water unless you want to kill it and don't use really cold water.

You'll also want the room or oven it rises in to be at least 70 degrees (our gas oven  with door closed and pilot light on is perfect).

Other than that it's pretty bullet proof .  It also has uses NO oil and has a sweet light fluffy texture that's great for toast or sandwiches.  You can keep several quart mason jars, using your first jar to make little starter jars, or  use a gallon jar if you bake in large amounts.

World's Easiest Loaf of Bread (Recipes from Azure)

Throw in a cuisinart with a blade or a stand mixture with bread hook (or you can hand mix and knead five minutes).

1 cup starter
1 tsp. salt (optional if on a salt restricted diet)
1 cup pure filtered  non-chlorinated water (not cold, above room temperature)
3-4 cups whole wheat flour (I use 3 and a 1/2)
I happened to have Fiji in the cupboard from a clearance sale - any non-chlorinated water is fine.

Mix for 5 minutes, put in oiled bowl, and let rise 5-7 (yes!) hours in warm place (70 degrees +) Punch down and put in lightly oiled bread pan and let rise 1-3 more hours.  Bake at 350 25-30 minutes or 325 F. for about 40-43.
To make dinner, sandwich, and breakfast rolls that are lighter and slightly sweeter do this:

1 cup starter
1 cup milk or nut milk (room temperature)
1 egg
1 tsp salt
1 Tablespoons sugar or honey
1 Tablespoon olive oil

2 and 3/4 to 3 and 1/4 cups hard white wheat flour (not whole wheat)

Put in cuisinart with blade or a stand mixture with hook or mix and knead by hand for five minutes (should be nice and stretchy). Cover with plastic wrap and let rise 5-7 hours (depends on how warm the kitchen is).  Form the dough to desired shapes.  Let rise 2-3 hours more hours.

Bake at 375 for around 20 minutes for buns and rolls and 40-50 minutes if you want to make a big loaf of bread, as pictured. If desired brush warm bread with butter as soon as it is removed from the oven for a soft crust and a nice sheen

Click here for a link to all the information you'll need if you wish to try this.   There is even information for making your own, capturing spores from your garden with a simple jar/cloth method, Though I've not tried it, it would work in an emergency situation where you had the means to bake but no commercial yeast in your prepping supplies.   In the following link there is another link to the Azure instructional video.

If you wish to place an order, go to "home" on the page and then enter product code  BP317 or use the search words Bread for Life.


Note:  Azure does not traditionally ship this refrigerated product via traditional economy ground shipping.  They deliver this (and other refrigerated products) via semi truck, to a local drop off point, acting as a middle man to connect you to independent growers and food producers, shortening the distance your food travels from farm to table.  You'll find a huge selection of products you won't find at smaller retails  If you are buying a product such as this, you place your order and put in the zip code of where you are at and they tell you where your drop off day and time in (Mine was only a 20 minute drive).  A drop coordinator keeps you in the loop on the process.  Plus their prices on grains, whole and ground are SO good, I'm going to make it a regular source for organic goods.

Friday, March 25, 2016

The Depths of a Heart

For today - Good Friday - the day we lost my big brother to cancer, barely in his mid fifties. Two chapters from Saving Grace - A Story of Adoption (Outskirts Press 2015) that I wrote to speak of his final days.

Chapter 44 – Running Silent and Deep

Friendships can form over many years of interaction. They can form in the sudden heat of battle. They can form over a handful of open, reflective conversations on or off the web---similar experiences, shared pain, among those who have earned your trust. They can involve humans, and they can involve four-legged friends who hold us just as dear, who protect us just as strongly.

All are valued.

I have one long-term friend who is very much like some of my friends, and beyond the conception of others. He's a couple years younger than me, never married, his whole life in service to our country including a trip or two to a war zone. Now he works in something that would be the stuff of a TV show if you could somehow narrow it down to an hour, throw in some cleavage, unrealistic outcomes of science, and the occasional bumbling probie.

But real life is not like that. It's not designer clothing while you assess the blood splatter, logical conclusions, or the good guys always winning. It's continuing to bear with weight and steadiness the evils and excesses of man, holding up strong under the business of the slain even when you might lose. Throw in a dress code and the occasional political yard gnome, and though we don't talk about it we occasionally see something on TV and just look at each other and laugh.

He sometimes disappears for weeks or longer when I don't know where he is, and I know not to ask though I've seen him on TV before. Then with a phone call out of the blue he pops in, occasionally on my front porch.

My husband understands our long history and that bond, and just smiles a wry smile while the guest bed is made up and my friend and I have animated conversations involving Bosnian goats, wrong way tanks, and various shiny aircraft. For it is a friendship that is like family, even though we don’t share blood or any sort of romantic history---just a lot of years, some mutual skirmishes, a number of fish sandwiches and pints, some bullets, and a passport or two.

Then there were the friends of childhood. Often such friendships didn’t survive high school as we grew and evolved into the people we would eventually be. One such person was the girl who lived across the street. She was my best friend in grade school; a tiny little thing with ice-blond hair. When we were kids her little sister died of a rare form of cancer, then her still-young mom of the same disease. Her dad soon followed, though we're not sure if it was disease or heartbreak. She and I lost touch after high school, the friendship being more one of young girls than grown-ups.

We went off to college, myself initially majoring in engineering, my friend doing pre-med. I heard later she ended up working for a medical research facility. She studied the disease that had laid its cold hand on her family, hoping for a cure, likely looking at it each day with both horror and astonishment. Unfortunately, the disease took her before she could take it. She was only in her thirties, the world to her still comprised of small wonders.

We hadn't had contact in years, and it was months after she passed that I heard. She had no living family left; nothing remained of her but the handcrafted wood that held her remains. So small, so bare. That's really all that life ends up as, I thought, and my heart swelled with tears---for the girl she'd been, for joyous laughter watching cartoons, for whispered conversations about who liked what boy, for afternoons at ballet class; for all the joy and adventure we had as we explored our world with a curiosity and courage that had not learned limits. I cried with the realization that we had both let that slip past us, unremembered over so many years.

All I could do was go to the church and light a candle for her, then blow on it to release the flame, releasing her laughter with it, and the memories of childhood.

If we are fortunate, those we live with are also our friends. My dad married his best friend, as did I. I look at other friends of mine long married and I see that, and it's precious to behold just being in the same room with the two of them; sitting across the table as we say grace you can feel the flame.

There's nothing better than sharing a last name with your best friend.

Growing up, my big brother Allen was the best friend a kid could have, his not abandoning me even in high school when it just wasn't cool to hang out with your baby sister. But lately we'd gotten much closer.

Because he was dying.

He had kept the truth from our 94-year-old father, hoping that he would outlive Dad, sparing him that agony. But I knew even if he didn't tell me, having too much knowledge of medicine not to understand what was going on. But I did everything I could to spend as much time with Allen during those last six months. In his last months on this earth we'd talk of everything: about our dad, about growing up (or our inherent refusal to). One thing I am glad was that I never heard from him during those conversations, "I wish I'd . . ."

I've heard so many people say: "I'll do that when I'm older, when I lose 20 pounds, when I'm retired." We go through life saying, "I would, but it probably wouldn't work out," or, " I'd like to but . . ." We too often base our actions on an artificial future, painting a life picture based on an expectancy that time is more than sweat, tears, heat, and mirage.
You can't count on anything. For out of the blue fate can come calling. My husband and I had recently lost our beloved black Lab Barkley after a brief but valiant battle against bone cancer and a weekend of pain we couldn't keep at bay for him. In a flash life robbed me even of the power to grieve for what is ending. I think back to when Allen and I were kids: going down a turbulent little river with little more than an inner tube and youth, risking rocks and rapids and earth just to see what was around the bend of that forest we'd already mapped out like Lewis and Clark. The water was black and silver, fading swirls of deep current rising to the surface like a slap, fleeting and gravely significant---as if something stirred beneath, unhappy to be disturbed from its slumber, making its presence known. A fish, perhaps; or simply fate.

I think of the true story of the woman whose parachute didn't open on her first jump and she fell more than a mile, and lived---to change her whole life to pursue her dreams. Did she sense something as she boarded that plane, looking into the sky at a danger that she could not articulate that she could not see? Or was she unaware until that moment when she pulled the cord and nothing happened, as her life rushed up to her with a deep groaning sound? What was it like in that moment, that perception of her final minutes, what taste, what color, what sound defined her soul as it prepared to leave? 
I was in the paint section of a hardware store the other weekend, looking for a brick-colored paint to spruce up a backdrop in the crash pad’s kitchen. I noticed the yellows, the color I had painted my room as a teen. I noticed the greens, so many of them---some resembling the green of my parents’ house in the '60s and '70s, yet not being exactly the same color. The original was one that you'd not see in a landscape, only in a kitchen with avocado appliances while my Mom sang as she made cookies. I remember Allen and I racing through the house, one of us soldier, the other spy, friends forever; stopping only long enough for some of those cookies, still warm. Holding that funky green paint sample I can see it as if it were yesterday. Memories only hinted at, held there in small squares of color.

What is it about things from the past that evoke such responses? For some it’s a favorite photo; a piece of clothing worn to a special event; a particular meal. Things that carry with them the sheer impossible quality of perfection that has not been achieved since. Things that somehow trigger in us a response of wanting to go back to that time and place when you were safe and all was well. But even as you try and recapture the memory, it eludes you, caught in a point in your mind between immobility and motion, the taste of empty air, the color of wind.
One morning while out in a hangar checking out a pilot friend’s home-built project, I had one of those moments. It was an old turboprop lumbering down the taxiway with all the grace of a water buffalo. It wasn't the aircraft that caught my eye, it being one of those planes that carries neither speed nor sleek beauty but rather serves as the embodiment of inertia overcome by sufficient horsepower. No, it was the smell of jet fuel that took me back---to years of pushing the limits, not really caring if I came home, only that the work was done without my breaking beyond re-use something I was trusted with.

Until one day, while my heart was beating despite being broken unseen beneath starched white cotton, my aircraft made a decided effort to kill me. It was not the "Well, I'll make a weird sound and flash some red lights at you and see what you do," an aircraft's equivalent of the Wicked Witch of the North cackling: "Care for a little fire, Scarecrow?" No, it was a severe vibration that shook the yoke right out of my hand as we accelerated through 180 knots on the initial climb, when unbeknownst to me a piece of my elevator had departed the fix.

In that moment, as I heard the silent groaning of the earth below, I thought: "I do not wish to die," and I fought back---in that moment of slow and quiet amazement that can come at the edge of sound, finding in myself a renewed desire to live; recognizing the extent and depth of that desire to draw another breath and share that soft warm breath with another.

Today is a memory that months from now could be one of those memories---not of fear but of triumph. You may look back and see this day, the friends you were with, the smile on your face, the simple tasks you were doing together. Things, so basic in their form to at this time simply be another chore: cleaning, fixing, an ordinary day; while children played with a paper plane fueled by laughter and the hangar cat drowsed in the sunlight. It might be a day you didn't even capture on film---no small squares of color left to retain what you felt as you worked and laughed together, there in those small strokes of color, those small brushes of hope as you wait for your best friend to join you.

Twenty years from now you may look at yourself in the mirror, at the wrinkles formed from dust, time, and tears around your eyes, at the gray in your hair; and you will think back to this day, the trivial things that contain the sublime. On that day, so far beyond here, you may look around you, that person you were waiting for no longer present, and you’ll want it all back. Want it as bad as the yearning for a color that is not found in nature, in the taste of something for which you search and ache, acting on the delusion that you can recreate it, those things that haunt the borders of almost-knowing.

You touch the mirror, touch your face and wish you'd laughed more, cared less of what others thought, dove into those feelings that lapped at the safe little edges of your life, leaped into the astonishing uncertainty.

Allen spent years running silent and deep under the ocean, visiting places I can only guess at as he will not speak of it, a code about certain things I share with him. But I knew the name. Operation Ivy Bells. He understood testing the boundaries of might and the cold depths to which we travel in search of ourselves.

On his last nights, Allen and I talked, but not of those days under the ocean. We both were aware of grave matters of honor, but do not speak of them, not even with each other. I'd sit as he talked about Dad and how he hoped Dad would live to be a hundred; how he hoped he would be there to take care of him, even as I watched 120 pounds leave Allen’s frame as he went through that second round of chemo and radiation.

He talked until his eyes closed, only his labored breath letting me know he was still with me; the rise and fall of his chest as he were trying to push up from the waters of the sea, unfathomed flesh still so buoyant if only in spirit as the cold water lapped against him.

I too have had more than one day where I stood outside on a pale crescent of beaten earth and breathed deeply of that cold. On those days I felt every ache in my muscles; my skin hot under the sun; the savage, fecund smell of loss in the air, lying heavily in the loud silence. Somewhere in the distance would come a soft clap of thunder; overhead clouds strayed deliberately across the earth, disconnected from mechanical time. I'd rather be elsewhere; the smell simply that of kitchen and comfort: the sounds only that of laughter. But I knew how lucky I was to simply be, in that moment, and alive.

I'd go home on such nights and pour a drink, prepare a small meal. I'd eat it slowly, letting the sweet and salt stay upon my tongue. For me there would be no quick microwaved meal eaten with all the detachment of someone at a bar, tossing back a handful of stale nuts with his beer. No, I wished to taste and savor the day, the warm layers of it, this day that had been someone's last.
You can't control fate, but you can make choices. You can continue your day and do nothing, standing in brooding and irretrievable calculation as if casting in a game already lost. Or you can seize the moment, the days, wringing every last drop from them. Tell the ones you love that you love them. Hug your family; call an old friend you've not spoken to for months; forgive an enemy; salute your flag---and always, always give the dog an extra biscuit. Then step outside into the sharp and unbending import of spring, a dying winter flaring up like fading flame. One last taste, one last memory, never knowing how long it will remain.

As I sit and wait for the phone to ring to let me know my husband has landed, I have no idea what this day will bring as it closes. But one thing I do know: today is that memory. Alone or together, I'm going to go out and make everything I can of it. I look at the photos of my daughter and her family, drawings my granddaughters made. I look at a photo of Allen, the shirt he wore in the last picture I have of him now hanging in my closet, next to a crisp cotton shirt that still bears the scent of memory. I pause and smile, preparing my evening table with thanks to the Lord for the blessing of family and friends.


Chapter 45 – The Depths of a Heart

I was out at Dad’s again, making my trip to the garage as I always do.  The car was gone, given to a family member who needed one when Dad wasn't able to drive any longer. In its former space were boxes and boxes of a life, all of Allen’s things carefully packed for his children to take, most of the clothes going to charity. A few pieces of his submarine memorabilia on my dresser now; the rest simple, silent shadows. Still, I can see past them to what was there so long before.

I stayed just long enough to take the trash to the barrel outside and to check the freezer to see if I needed to buy Dad some more ice cream. It was hard to see inside, my eyes misty; breathing in the bracing density of cold air laced with pine and motor oil, a smell I loved even after all those years. It was the smell of morning's breath, full of wood and silence.

Before I closed the garage door I stood for just a moment, looking deep into this familiar space, out onto the driveway shaded by Mom's old tree. For just a moment, the boxes were gone from my vision, replaced by a memory of hands and tools and laughter. I could almost see my big brother there; the shifting green shimmer of persistent leaves creating an illusion of shadow, of form within, working away until Mom called us in for supper.

It was in that driveway he finally collapsed, tending to Dad as we both have always done. We later asked ourselves if he'd tended more to himself and less to the family, had he shared the pain he was hiding, would he have had a few months longer? But thats just who he was, always a submariner, always on quiet watch; the risk and the fear of death second to those things which men store within the depths of a human heart.

That he left me just weeks after we laid our black Lab Barkley to rest, also to cancer, hit me even harder.

The tragedy was not that my brother was gone so soon, but that he was no longer here to see what remained---the hearts he repaired, the things he built that can't be contained in one's hands. Allen went full speed up to the end, not wanting to extinguish his thirsting heart but only to slake it.
As I stood on the step from garage to laundry room and pushed the button for the garage door, I took in the sight, the smell of it. I couldn't imagine Allen not being here; something that just is, like the loud crack of a bat hitting a ball; the bounce of a bicycle off the gravel as kids came careening into home; the way an old baseball game seeped out of a transistor radio as a loved one worked away. Sounds that echoed even as the door closed and darkness descended.
 - Brigid

Monday, March 21, 2016

DIY Dinner (With Cracked Nuts and Bourbon)

Looking for a fun to make but impressively delicious dinner, that is actually VERY easy to prepare?

How about pecan crusted chicken?  If you can answer a few questions you can easily make it.

First - if you were so inclined, put some dough for the homemade whole wheat and honey bread in a bowl to rise (or grab a loaf from your bakery)
Then distract your pets with a new toy.  Pictured - a Squeaky set of tighty whities, a gift from one of our friends for Abby.

Now for our questions.

Can you operate a nut cracker? (This one was a gift from the in-laws).  If that's a no, you can buy some pecans already shelled.
Partner in Grime demonstrates with a walnut

Can you melt some butter in the microwave and add a splash of maple syrup and bourbon to it? If that's a no - head to McDonalds right now, there is no hope for you.
With the kitchen remodel in place we're working on a tiny temporary counter.

Can you whack a chicken breast with a meat mallet?  If that's a no because you don't have one - get some parchment paper and your favorite whacking implement from the shop.
Can you throw some pecans in a blender. and shake some pre-blended spice mix into it?  How hard is that?

Can you dip a piece of chicken in the butter and then roll in the pecan crumbs. Yes!
Can you pan fry? If that's a no you can still BAKE this dish. (375 F for 45 minutes or until 165 F. internal temperature)
It was a big hit with Partner in Grime and made enough for 2-3 meals as the chicken breasts at our local butchers (not a chain store) are HUGE.

Measurements are estimates - I usually cook by the eyeball method with the exception of baked desserts.

Pecan Crusted Chicken

In a pie pan place:

1 and 1/3 cup pecan crumbs (more or less depending on how big your chicken pieces are)
A pinch of cayenne pepper
1/2 teaspoon Bragg's Herb and Spice Seasoning (salt free blend found at most good health food stores) or  herb seasoning blend of your choice

Whack two large boneless chicken breasts between parchment paper until slightly flattened

In a bowl melt 1/2 stick butter
add a moderate splash of maple syrup (about 2 Tablespoons)
and a splash of Bourbon (1-2 Tablespoons)

Heat a cast iron pan on the stove set at high, (melting a Tablespoon of butter in each pan you use) -

Dip chicken in melted butter mixture and then coat with crumbs.

Saute on high 6- 8 minutes per side (or until lightly browned) then reduce heat to low and cook until meat thermometer reads 160 degrees F, while you prepare your sides. When meat is done, remove from pan to plate and  lightly cover with foil while you ready your plates. (The chicken will raise another 5 degrees while you do this).
click to enlarge

Cut into serving size pieces and serve with sides of your choice (in this case, pasta tossed with olive oil, freshly grated Parmesan and herbs with green beans simmered with a dash of bacon fat with homemade bread.

Thursday, March 17, 2016

A Culinary visit to Ireland

I have to say, the food on my last trip  to Ireland (professional speaking engagement) was incredible. It ranged from some surprising pub food at this establishment to some gourmet food at a four star hotel up North. Seated up by the bar, I expected the usual bland tavern fare. What a surprise. Venison Stew in Red Wine Gravy under Puff Pastry. It was incredible, though the smell of the Lamb Stew next to me was pretty tempting. I sent my compliments back to the chef, and wished I could have snagged the recipe.
Seafood was plentiful. In Portrush, some Tiger Prawns with Garlic Roast Vegetables. No picture as it was gone too quick.

In Dublin, on in the Temple Bar District, there was this great little discovery for a couple of dinners.
Salmon over Pan Roasted Veggies. (Have you noticed there appears to be a Guinness in each picture?)
And the best Fish and Chips I had during the whole trip, as fresh as you can find it. No, that's now "guacamole" but whipped peas.
We won't mention the breakfast buffet at the hotel in Donegal. But Irish cooking back in history was more simple.   Potatoes were boiled, not mashed with roasted garlic. Soda bread? It was not the Americanized version with white flour and lots of sugar and currants. (though that is tasty). It was course flour, baking soda, salt and buttermilk (if you were well off) or sour milk (if times were tough). Plain simple food, for hard working people tilling the earth. Folks back then weren't intent on gourmet. In the Ireland of long ago, people were considered successful if they just stayed alive.

So for tonight, in honor of those strong people who tilled that land, and to bring back some memories of a trip of a lifetime, some simple Irish Brown Bread that was made to go with some simple vegetable soup.

Click on the photos to enlarge. Have napkin handy.

Wednesday, March 16, 2016

Quote of the Week

If you judge, investigate.
 - Seneca

Monday, March 14, 2016

Shooting Sports - First Beginnings

It's wafer thin!

Sometimes we're warned, sometimes we're not, but in either the culinary world, the personal or business world, even the shooty/sporting world, we are often asked to try something new. Sometimes it's tough if it's something that caused some stress in our life before.  Certainly losing Barkley, I swore I'd not get another dog, then I look at Abby Normal the Labrador mix snoring on the couch and I am so happy we took that step.  But it's not always easy.

I've done a fair amount of adventurous things by some peoples standards, but to the serious thrill seeker, any more I'd be like the 3 toed sloth of the sporting world.  I got a letter in High School Girls' Track, competing in the mile and hurdles, but that was about it.  I can rappel  (I can bleed too).  I know which is the forward end of a crossbow (and  a bowling ball)  and I can fly a swept wing jet where others can reuse it. But that's about the extent of my Indiana Jones type skills.

If you put me in front of a hurdle now, I'd stop short like a recalcitrant horse.  But it's  kind of nice to know, sitting here with a knee, that after losing a good chunk of meniscus has all the support of shredded wheat, there are still many things I can do, even with fifty some years under my belt.
But I'm  still usually willing to try.  Until a family member gave me scuba lessons.  I had NO desire to take them.  For you see, I'm claustrophobic. I'm OK with the dark, but don't put me somewhere where my breathing appears restricted or my body is restricted in movement and I'm closed in. I have no idea why.  I was never traumatized by a Bustier or had any other experience that would make me fear tight places.  But the first time I went into a cave and immediately came RIGHT back up, pale and sweating and needing to breathe into a lunch sack, I knew.

So I never learned to dive.

But I did put on some leather and boots and go up and pull some G's in a Decathlon once in a while to convince myself I wasn't a total coward.

But  many people are afraid to try anything new,  My Dad was Mr. Meat and Potatoes.  Spaghetti was considered "foreign", even pizza slightly suspect.  On our birthdays though, we got to pick where we ate.  Big Bro and I both picked this little Japanese restaurant, very traditional in style, where could eat with Mom and Dad and our favorite Aunt and Uncle, the Boeing engineer.
It was created to simulate a trip to Japan, with bonsai trees, rice paper screens, bamboo, rockery and ice carvings, statues and beautiful Japanese waitresses who wore kimonos and served us in private rooms covered with tatami mats.  The menu was mostly tempura, teriyaki and sukiyaki, sushi not on the US radar yet.

My Brother and I absolutely loved that birthday outing.  Dad was probably secretly hoping someone would take him home and make him a Corned Beef on Marble Rye.
But after Mom died, we actually got him to a Mexican restaurant.  One large combo plate and two Corona's later he was on board. Now he'll try about anything, as long as meat is involved.

It's good to see him branch out.  It helped him try new things, trips, outings with other seniors after my Step Mom died and brother died.  Sometimes he has to ask for help, but at least he's  interested in trying.

Such it is when I meet people that have an interest in learning to shoot.  I hear. (1) It's hard (2)  it's expensive, (3) it's dangerous.
The answer is (1) it's easier than golf (2) not as much as some things (3)  it's more dangerous NOT to.

There is a decided benefit to learning to shoot, not just confidence, motor skills but self defense. It's  a benefit to others in states that allow concealed carry, those law abiding citizens  who may not be armed themselves (it's a given the bad guys will have guns). For you see, those that want to harm you do not know who carries and who does not. Over time, they have the decided chance of accidentally attacking an armed person, male or female, large or small. They're less likely to do it in a place where people can carry, they just don't know WHO?
So even if you don't carry to resist evil,you still have some protection by protective mimicry, as in nature, when harmless animals resemble a more formidable foe, giving pause to even the most determined of predators. I think that predators that pick their victims based on their expected lack of resistance, size or ability to fight back will think twice if they believe their small target is carrying a gun. Especially one that has the ability to put a sizable hole in them.

But in gun free zones, EVERYONE but the bad guys is a potential target.
So you've made that decision to learn to shoot for sport or self defense.  Perhaps you've even picked out a firearm. But in order to carry with confidence, you need to not only have a weapon you are comfortable with, but you need to learn with it and  practice with it. Grabbing it out of the end table, after a friend or loved one instructed you in its use one or two times, with dim light and your Adrenalin running, is not the time to be fumbling with your firearm.  The rapist/home intruder is not going to wait. Take some classes, most sporting goods stores and gun ranges have information as to where one can get "one on one" or group instruction.  There are even "ladies only" classes for the female shooter that wants the support of other women new to the sport. For the women in the audience I'd recommend the books of both Kathy Jackson -

and Lynne Finch  (a multi-talented lady I'm friends with on and off the blog)
plus a great book written for general audiences

Blogger and instructor William Keller with a great  read  for the beginning shooter:


Participating in some of the activities at the local range is also another way to dust off your skills and have some fun and fellowship with fellow shooters after you've got the basics of safety down.
I'd done self defense shooting for a few years, but I'd never tried a bowling pin match.  A number of the pistol/shooting/conservation clubs have bowling pin matches, putting your quick shoot skills against a line of bowling pins intent on standing up, in addition to great everyday, match and proficiency shooting opportunities, in an environment of safe gun handling and family oriented sportsmanship. 
If you've not tried one it's time. You shoot the pins, but watch out. If they fall over with the small pointy end forward they're a b(#ch to get off the table in the time and shots you have left.

The first time I participated in one, after watching one of the matches at a local conservation club with friends, I had been hesitant to sign up.  Frankly, I figured everyone would be better than me (check!)  I'd have to ask a lot of questions (check!) and I would have my ass handed to me by a bowling pin (check!)

But you know what?  No one cared and I had a blast!  There was support, there was encouragement and there were kindly offered tips on what works and explanation of the rules of the game.  I learned.  I learned a lot.  And I had FUN.  Had I not tried it I'd have missed out on something wonderful. The second time, I held my own and knocked over all the pins, not fast, but by golly, they were horizontal.

Take THAT, evil bowling pins!
Another fun way to spend the evening is the steel plate match, but that will be a story for another day.

One thing I notice at such events as the participants ranged from late teens to the geriatric set.  If you've ever thought of taking up a shooting sport or learning to shoot for self defense, don't let age stop you if your mind is quick and your courage is intact, even if your knees moved to Aruba and didn't send a post card.

One is never to old to learn. One is never too old to take in their hand the instrument that for them, will be the perfect medium between the spiritual and the physical, the roaring blast of a dream, and the lingering echo of their strength.
Big caliber, small caliber, whatever works best for you, but don't stay away from the range because you feel you are too old, too rusty in skills that went stale, or too fixed in your life. And definitely don't stay away because you worry about being the only female or the only beginner.

So whether it be shooting, or other sports, or just trying something new in the kitchen, a spice that's never touched your lips, a piece of game you harvested and cooked yourself.  Be a little adventuresome, get outside your comfort level and live.
In a photo album at home is a bunch of old pre-digital camera snaps of my early adventures.  It's one of those things I will grab if I have to bug out quickly.  All of those events, the ones that were sheer thrills, the ones that physically hurt, and the ones I probably looked like a total amateur.  All were important, for in them I pushed myself a little harder, learned a little more, grew closer to my friends and family.  Those adventures are out there for all of us, if we simply look.  In trying them, we are elevated above the petty fears and insecurities which they abolish and annul, and we grow as human beings.

I look at that album, the scuffs, scrapes, laughs, and near train wrecks and all are memories. Memory feels before knowing remembers. It feels stronger than knowing recognizes. Memory feels with nerves sharpened by pain, and aged like wine, until every nuance of life is clear. Every choice you have made,  every joy that you have, every memory, laid out on a wooden table for your review.

Don't miss out on making some (and take the skills you have to be safe along with you).