I have created this site to help people have fun in the kitchen. I write about enjoying life both in and out of my kitchen. Life is short! Make the most of it and enjoy!
The goats are still visiting our area. Julia brought up a good point, and I agree with her. She said that goats are often rented to eat large grassy areas. That makes sense, especially since there are so many of them and they are all behind electric fences. After leaving Mike & Lauren’s yesterday (the goats are right across the street from them), we stopped by for a quick visit with the goats again. This time, they were close enough for some better pictures and they were in two separate areas filled with goats.
There was even one goat trying to climb the tree, but for some reason, the gremlins in my phone won’t let me access that picture. It was pretty funny and a sight to see.
Have a great day and make everyday great. Expect the unexpected and laugh while you can. ‘Til next time.
Memorial Day weekend is the unofficial start of the summer season. The means a lot more sunshine and outdoor activities and more salads and lighter foods. After a morning round of golf for Larry and Mike, we got together for an early dinner and games at Mike & Lauren’s. Mike smoked/grilled some delicious BBQ chicken, Lauren made corn on the cob and I brought over an orzo & vegetables salad with a citrus vinaigrette and some baked beans. We kicked off the summer season with summer favorites.
Orzo & Vegetable Salad with Citrus Vinaigrette
This cool refreshing salad is super simple and is very tasty. It’s meant to take with you when you’re on the go. It’s perfect for picnics and BBQ’s alike. I loaded it up with lots of fresh vegetables, making it both colorful and healthy.
salt & pepper to taste – I used both my lime and lemon infused salt
1 TBSP honey
Mix the oil(s), lemon juice, vinegar, salt & pepper, honey and chopped herbs together well and set aside.
Add some of the oil & vinegar mixture to a hot skillet and cook the peas, corn, peppers, and squash together for just about 3-5 minutes or just enough to soften them a bit.
Add all the vegetables to the cooked orzo and toss. Add the dressing and toss everything together again. Cover and chill for at least about 2 hours before serving along side your favorite summer meals and enjoy.
This cool salad is light and refreshing and perfect for summer.
Have a great day and make everyday great. Life is short. Live life to the fullest and make the most out of everyday. Enjoy the ride. ‘Til next time.
Today is Memorial Day in the United States. Memorial Day is a U.S. holiday that is officially about mourning the nation’s fallen service members. It is always celebrated on the last Monday of May. The holiday is observed in part by the National Moment of Remembrance, which encourages all Americans to pause at 3 p.m. for a moment of silence. The first national observance of what was then called Decoration Day occurred May 30, 1868, after an organization of Union veterans called for decorating war graves with flowers that were in bloom.
Wars are fought not just by the soldiers on the fronts, but by everyone at home too. Everyone plays a role. In World War 1 and World War 2, the general population did their parts in the war effort but having their foods rationed (not by choice, but by government mandate). Civilians were issued ration books with stamps or points. Once the points were spent for the month, those items were off-limits. The most heavily rationed foods were meat, sugar, butter, coffee, canned goods, and cooking oil. But people are resilient and they learn to improvise, and they learn new ways. We will survive. When there is a will, there is a way. Because sugar was limited, carrots were used to sweeten cakes, and beet juice provided color. Powdered eggs (shipped from the US) became a staple for baking and breakfast. Canned meats like SPAM became global phenomena because fresh meat was scarce. Cooks also created “mock” dishes, such as lentil-based “mock goose”. Shortages in Pacific trade routes forced the creation and scaling of soybean-based oils and margarine. And meatless meals were common.
Many people planted “victory gardens” or “war gardens”, growing vegetables instead of plants and flowers. Victory gardens were everywhere. They were planted in parks, city spaces, people’s front and backyards, and even on the lawns of the White house. These were seen as acts of patriotism. School kids did their part by growing victory gardens at school too. They were known as “soldiers of the soil”. Planting and tending to War Gardens gave children a way to contribute, affording children a sense of purpose and sometimes helping combat anxiety if their fathers fought in the war. Not to mention, learning gardening as a valuable skill. People also raised chickens for eggs and ducks and rabbits for meat. By 1944, it was estimated that there were 20+ million victory gardens in the U.S. alone and about 15+ million in the U.K. They produced millions and millions of pounds of food.
When there is a will there is a way. Maybe we should bring back these old beliefs and ways. We can all learn from history, and these are good lessons to learn.
Thank you to all the men and women who served and paid the ultimate price for freedom. But thank you also to the home front “warriors” as well. Thank you for your ingenuity and sacrifices you made at home.
Whenever we go for our mountain drives, I am always on the lookout for critters. Going up to Leadville, we didn’t see anything, and we only saw our little marmot while in Leadville. But coming home was a different story. We saw all kinds of critters, but unfortunately, we only saw them in passing and I couldn’t take any pictures. We saw deer, elk, a lot of pronghorns and even a little red fox. I wish we could have stopped, but we were on the highway, so we couldn’t.
But seeing a group of 9 juvenile elk resting beneath the trees in Evergreen made our day. We stopped for a potty break at the library in Evergreen, and the elk were there waiting for us. I got as close as I dared to, but I was still pretty close. They are still wild animals, and there were some young bucks in the group too. There was NO NEED to provoke them.
Their horns were just beginning to grow. That’s how we knew they were juveniles; that and their small sizes.
As we dropped Mike and Lauren off at their house, there was a large herd of goats out in the fields by their house, so we stopped and got some shots from a distance. There was somewhere between 100-200 goats in the herd. I think their owners travel around with them from place to place. Why, I have no idea, but they do.
Life is full of surprises. You just never know what’s going to happen or what you’ll see. Be prepared for the unexpected. Have a great day and make everyday great. ‘Til next time.
It’s a holiday weekend and the weather is beautiful. Why spend time in the kitchen when we can go out and explore? And explore we did too. Mike, Lauren, Larry and I packed a picnic lunch (more like a feast really) and off we went. This time, we headed up to Leadville. Mike and Lauren had never been to Leadville before, so it was a new adventure for them.
Leadville is an old mining town up in the mountains. The air is thinner up there and it is definitely for the hearty; not for the faint of heart, both literally and figuratively. Perched at 10,152 feet, Leadville, Colorado is North America’s highest incorporated city. This former gold and silver boomtown is located in the Colorado Rockies, flanked by the state’s two tallest peaks (Mount Elbert and Mount Massive) and brimming with Wild West history and Victorian architecture. Established in 1877, the former Ute hunting ground exploded into a legendary Wild West boomtown with fortunes built on gold, silver, and molybdenum. Today, it survives as a vibrant, well-preserved National Historic Landmark District. When the Climax mine suffered major closures in the 1980s, Leadville transitioned into a hub for heritage tourism and outdoor endurance sports, like skiing and bike racing. Leadville was home to quite a few famous people too, like “Doc” Holiday, from 1883-1887 and full-time residents such as Horace and “Baby Doe” Tabor, Molly Brown, Jesse Fuller McDonald, Martin Duggan, and Molly May.
The drive up. The mountains were still covered with fresh snow packs, as recent as just a few days ago.
We found a picnic spot at a local park to enjoy our lunch. The weather was a bit chilly, but we didn’t mind. The view was beautiful.
We even had a little visitor join us. It’s not a prairie dog. I think it is a little marmot.
After our lunch, we packed everything back into the car, found a parking spot in town, and walked and took in the sights around town. Leadville is a quirky, colorful little town, with a rich history.
I love all the colorful houses and buildings. They are full of personality.
This house was the house of Horace and “Baby Doe” Tabor. They made their fortunes from the silver mines, as did the Browns. You all know the famous Molly Brown from the Titanic. Well, her husband was a silver tycoon, making his fortunes from the Leadville mines.
The Silver Dollar Saloon was made famous, or infamous, by the legendary “Doc” Holliday.
And just taking in the sights of the town.
I thought this was a fun play on words, combining library and burro together.
A tribute to the present day Leadville
and to it’s past.
We left just in time to see the train pull out of the station too.
And this train made its last run down the tracks a long time ago. Now it rests at its final whistle blow.
We took one scenic drive up to Leadville, and came back down on another scenic route.
We all had a very good, enjoyable day, with beautiful weather and bright blue skies. You can’t ask for more than that. It doesn’t matter what you do, just make everyday great. Life is short. Live life to the fullest and enjoy the ride. ‘Til next time.
Black Crowned Night Herons are pretty prevalent here, but I don’t see them all that often. But I guess now is their time. I saw two in two days, at different locations. The first one was pretty far off and I couldn’t get a lot of good shots. In fact, I was really only able to get one decent shot of him. I saw him at Metzger Farm.
The other one I saw on my own lakes. I was able to get a lot of good shots of him.
I saw him flying in and land in the trees, then he flew away to one of our other lakes and was hiding out in the reeds.
Like their cousins, the Blue/Gray Herons, they are beautiful birds, but they are much smaller than their cousins. And they have the distinctive bright red eyes. They also have a lot of green in their feathers, which I hadn’t noticed before.
Life is always full of surprises. Expect the unexpected and take it all in. Have a great day and make everyday great. ‘Til next time.
Yesterday when out on my walk, there was a beautiful Western Kingbird I saw just posing in the tree. He looked so handsome, and he was just begging me to snap a few shots of him. He wanted to be recognized. He wanted his 15 minutes of fame. I gladly obliged.
Here I caught him eating his lunch.
Have a great day and make everyday great. Take in and appreciate all the small things in life. The small things are the important things that really matter the most. 🙂 ‘Til next time.
Hush puppies are a southern tradition. They are fried dough balls that go with everything. But then again, in the south everything is fried. 🙂 Today, hush puppies remain a cultural staple in Southern cuisine, frequently seasoned with ingredients like diced onions, jalapeños, garlic powder, or cayenne peppers. Hush puppies are a quintessential Southern U.S. dish, deeply rooted in the region’s culinary history. They are popular all over the southern states. I made some the other night to go with my Creole seafood gumbo Creole Seafood Gumbo.
Hush puppies are deep-fried, golf-ball-sized dumplings made from cornmeal, flour, eggs (sometimes), and milk or buttermilk. Popularized in the American South as a savory side dish alongside fried fish or barbecue, they originated from enslaved African culinary traditions, with documented roots dating back to the late 1800s. The name “hush puppy” comes from a mix of Southern folklore and historical necessity. Fishermen, hunters, and Civil War soldiers supposedly fried up bits of leftover cornmeal batter and tossed them to their howling or barking dogs, telling them to “hush, puppy” so they wouldn’t give away positions or disturb meals. Historical and oral traditions within Black communities suggest that enslaved people escaping on the Underground Railroad used these same fried cornmeal treats to distract and quiet the hound dogs used by slave catchers. [1, 2, 3, 4]
But the history of hush puppies goes back even further. They were not formally called hush puppies at the time, but they were made popular by many Native American tribes, particularly in the southern regions. Long before they were formally called “hush puppies,” the dish relied on a combination of indigenous Native American corn milling and African deep-frying techniques. Southern tribes such as the Cherokee or Seminole would ground up corn which would then be boiled, a very early version of the cooking method used to create what we now know as hushpuppies. In the early post Civil War days, they were also known by some as red-horse bread. The name hush puppy became popular in the 1920’s in Georgia, and they have been called hush puppies ever since.
Hush Puppies
The difference between a great hush puppy and a good one is in the details. The batter needs to be thick enough to hold its shape, but not like a biscuit. You want to keep them on the small side, too. Use about an ounce and a half of batter, or a heaping TBSP, and fry them at 325°F to keep them from getting too dark.
I ABSOLUTELY hate real buttermilk, so I don’t buy it. Instead, I buy the powdered version and mix it with milk when I need it.
This recipe is going to make A LOT – 3 dozen hush puppies, so cut down the portions unless you are feeding the masses. This is a small detail I failed to recognize at the time, so Larry and I will be eating hush puppies for a little while yet to come. 🙂
3 cups yellow corn meal
1 cup flour
1 TBSP sugar
1 tsp baking powder
1/2 tsp dried thyme
2-3 TBSP dried onions
1 tsp dried roasted garlic
2 1/4 cups buttermilk
canola or vegetable oil for frying
Mix everything together and let set for a few minutes while the oil heats up to 325*F or 163*C.
When the oil is hot enough, carefully drop a few heaping TBSPs of batter into the hot oil. Fry for just a couple of minutes or until they turn golden brown all around. They will usually float to the surface when they are ready. Fry small batches at a time and do not over crowd the fryer.
When they are done, place them on a paper towel to absorb the excess grease. Then serve them hot, smeared with butter. You are going to love these. I GAR-UN-TEE it!
Have a great day and make everyday great. Life is short. Life life to the fullest and enjoy the ride. ‘Til next time.
I love flowers. They always brighten my days and make me smile. I love all kinds and all colors. Of course I do have my favorites too, but overall, I love all flowers. Right now, everything is blooming and everything looks rosy.
Always take time to smell the roses, and all the other flowers that come your way. These little things make all the difference and make your day. 🙂
I love Creole and Cajun food. It’s part of my heritage, from my mother’s side. And gumbo, well, that is just a dish all unto itself. It’s a New Orleans and Southern classic. Gumbo is the defining dish of both Louisiana as a whole, and New Orleans, specifically. It is also very popular in Southeast Texas, where my mother was from too. It is a blend of all of Louisiana’s history mixed together in one pot. There are so many different versions and ways to make it. This is but one of an endless array of delicious gumbo recipes and styles. Gumbo is popular in the southern United States, parts of Africa and the Middle East, the Caribbean, and South America.
The word gumbo comes from the West African word quingombo or ki’ngombo, which literally means okra. Okra is a is a popularhot-weather vegetable throughout the world, integral to many cuisines like Ethiopian, Egyptian, and more. Sometimes it is known as lady’s fingers. It is a good source of minerals, vitamins, antioxidants, and fiber. It contains a sticky juice that people use to thicken sauces. Okra has a mild taste and a unique texture, with a peach-like fuzz on the outside. Inside the pod are small, edible seeds.
I just felt like making a gumbo last night. It was a cold and rainy and a perfect day for some delicious gumbo and hush puppies. My cousins in Southeast Texas all wanted to come join us for dinner. I wish they could have. We would have had a great time. But, they could only enjoy it vicariously through pictures. That’s OK too. 🙂
Creole Seafood Gumbo
Southern cooking is known for just throwing whatever you have into the pot. That’s how my Aunt Gloria taught me how to cook too, many, many years ago. That means recipes will change every time you cook them, depending on what you have on hand at the time of cooking. So there are no right or wrong ways to make Creole or Cajun food; just as long as you start with the Holy Trinity – onions, green bell peppers and celery, often times a different roux too.
1 cup +3 TBSP oil – vegetable or olive oil, or a combination of the two
1 onion, diced
1 green bell pepper, diced
3 celery stalks, diced
1 TBSP garlic
1 can chicken broth
water or more broth as needed
1 1/2-2 lbs large shrimp, peeled sand deveined
1 tin crab meat
3-4 sausages, par cooked and sliced
2-3 large tomatoes, diced
1 bag frozen okra, or 1 lb fresh okra, diced
salt to taste
1-2 tsp cayenne pepper, or to taste
2-3 tsp Tabasco sauce
1 cup flour
2-3 bay leaves
1-2 tsp Creole/Cajun seasoning
1 tsp oregano
1 tsp thyme
Par cook the sausage in a large pot with about 3 TBSP of oil. When the outsides of the sausages are browned all around, remove them and let cool a bit. Add the Holy Trinity of vegetables and garlic and cook at high heat for about 3-5 minutes.
Once the onions start to soften and just turn brown, add the tomatoes and okra, bring to a boil, then reduce the heat to a simmer and cook for an additional 3-5 minutes.
Add the stock, the seasonings and bay leaves. Once again, bring to a boil at high heat, cover then reduce to a simmer once more, and simmer for about 10 minutes stirring frequently.
Add the shrimp and sausage slices, cover and once again, simmer for about 10 minutes, stirring frequently.
Make the roux while the pot is simmering. This particular recipe called for a roux that was cooked to the color of a walnut. The roux is the oil and flour cooked at a high heat, stirring constantly until it get s to the color and consistency you want. Different colors of the roux will provide different flavors and different textures. The darker it gets, the nuttier the flavor. the consistency also changes as the color changes. Darker colors of roux are not as thick as lighter colors.
Once the roux gets to the right color and consistency, add it to the pot and mix together thoroughly.
I added the crab first though.
Once everything is mixed together, once again simmer for about 10 minutes, stirring frequetly.
Serve it in a large bowl over cooked rice, with some red beans and chopped parsley scattered on top. I chose white wine to go with the meal since it was primarily a seafood dish. Laissez le bontemps roulez. Bon appetite!
Have a great day and make everyday great. Life is short. Live life to the fullest and enjoy the ride. ‘Til next time.
A Jeanne in the Kitchen 