Author: ajeanneinthekitchen

We have had a few days here and there that are good soup days, but they are still few and far between at the moment.  Soon, though, it will be soup weather every day.  For instance, yesterday and today, the weather was and is still in the 80’s.  A perfect day in my mind.  But tomorrow, the weather is supposed to dip into the 60’s.  Still a perfect day, but cooler.  I love the cooler weather.  On those few cooler days we have had, I have made a couple of big pots of soup.  We eat some and freeze the rest for later.  For my last batch of soup, I made a lighter soup rather than a thick hearty chowder.  It was a good light soup for a warmer day, especially since I served it with a light salad and some warmed bread, and a light, citrusy chardonnay.  It was a perfect light meal for a warm fall day, out on our beloved deck.  And the best part was that both the soup and the salad were from …. you guessed it, leftovers.  I tossed my leftover green beans with garlic, onions and tomatoes into my lettuce Loaded Pork and Potato Casserole, added some more tomatoes and some dressing, and voila.  The soup was made from my leftover rotisserie chicken.  The Queen and I are very close, intimate friends.  She is always popping over to inspire me on how to re-create with my leftovers.

Almost every culture around the world has its own version of chicken soup.  We all are familiar with the healing and comforting qualities of chicken soup.  There are as many variations of chicken soup as their are countries in the world, so there is no specific or right way to make it.  As with anything, there is always room for your own interpretations of the soup.  This particular version of chicken soup is a Greek version, known as Avgolemono.  This soup is very iconic to the Greek culture.  It is served in every Greek restaurant, bistro or diner, and is always served as the first course at any Greek celebration, holiday or event.  Eggs are mixed into the broth to thicken it and lemon juice and/or zest is used to brighten the color and to make the soup a refreshing light meal that is perfect any time of year.  I finally used up the LAST of my first HUGE zucchini too. A Wacky Wednesday

Greek Lemony Chicken Soup

1 1/2-2 lbs of cooked chicken, skinned and bones removed, shredded

1 yellow onion, peeled and diced fine

1 TBSP garlic

5 cups chicken broth

3-4 cups water

1 cup uncooked rice

2 eggs

1/3 cup lemon juice

1 zucchini, diced fine

1 yellow or crookneck squash, diced fine

olive oil

1-2 tsp each fresh oregano and thyme, plus more for garnish

salt and white pepper to taste

Saute the onions, garlic and squash together in the olive oil until the onions are translucent.

Once the vegetables are done, add the broth and water and bring to a boil, then add the rice.  Bring to a boil again, then reduce the heat to a simmer and continue to cook until the rice is fully cooked, about 20 or so minutes.

When the rice is cooked, remove about 1 cup of the broth and slowly add to the eggs, while mixing them with a mixer.  If you add the hot broth directly to the eggs, without constantly mixing them, you are going to scramble the eggs and that is not what you want at all.

When the egg mixture is frothy, add it back into the soup and mix well.  Then add the chicken, lemon juice, seasonings and the fresh herbs.  I just mixed my fresh herbs in with the chicken and added them together.

Mix everything together, and it is now time to serve up the soup.

Lately, I have been living life outside of my kitchen more than I have been in my kitchen.  But can you really blame me?  Our weather has been absolutely perfect and all the leaves are beginning to change their colors, making everything so beautiful and vibrant.  Colorado does not have as many of the deep reds and oranges in its fall colors like New England does, although we do have some.  Our colors are more golden.  Every fall, our golden Aspens paint our mountains in various shades of golds and yellows, and they blend in together with all the greens from our pine trees to paint a beautifully colored landscape. We have Aspen trees all over the state, and they all start changing their colors at different times depending on the weather and the altitude.  Our prime time for color is from the middle of September through the middle of November.  The Aspens in the altitudes from 8,000-10,000 feet start changing their colors in mid September, while they start changing their colors later in the lower altitudes.  This extends their beauty and their golden season, leaving us more time to enjoy their awesome colors.  We took a drive up to one of our favorite quick get-away spots, Estes Park, and then made a big loop around the area to see the golden leaves.  This is such a popular thing to do that we Coloradoans even have a name for this seasonal event.  We call it leafing.

This is also elk season.  Last year, we saw a ton of elks, but this year we only saw one.  We attempted to take her picture as she was swimming in the lake, but she was to far away, and it did not come out.  We also saw a mama deer with her two fawns, but we were not able to get a picture of them either.  That’s OK though.  The Aspens and their colors put on a great, spectacular show for us all the same.

Aspens grow in groups called pandos.  Pando is a Latin word meaning “I spread”.  Aspen groups are called pandos because they are all one big mass of connective tissue.  Aspens are the most massive single organism on earth because the pandos are all connected to one root system.  If you plant one tree, soon you will have many trees, which is fine if you have the room for them, but they can take over an area real soon.  We have Aspens in our back yard, and they are beautiful but now they are now beginning to sprout up everywhere.  Don’t get me wrong, we love them, but they are beginning to grow in areas where we don’t want them to grow.  There is no easy way to stop them from taking over either, which can create a whole host of problems.   The main trunk of a single Aspen tree can live anywhere between 40-150 years, and once started in an area, they are very hard to kill.  You can’t kill just one tree either.  You have to get them at their roots.

What makes these leave so golden in color?  In the summer, the Aspen leaves are dominated by chlorophyll, which makes them a bright vivid green.  But as the seasons start to change, and the leaves start entering their dormant phase, the chlorophyll is replaced with carotenoids.  The carotenoids are what makes the leaves change from green to orange, to gold to yellow.

Aspen trees have long been revered by many people.  The Onondagas people called the Aspens the “quaking tree with the noisy leaves” because in the slightest breeze, the leaves start to shake and tremble, which causes them to rustle.  This also makes them shine and glitter as they capture the sun’s lights.  The Ancient Celtics thought Aspen trees were sacred.  They called them the whispering trees and they associated them with language and communication, along with the wind, endurance and resurrection or rebirth.  This could be because they are always growing, even in the winter, as well as the facts that they are all connected as one massive living organism and they are very hardy and hard to kill.

As we were making our loop back home, we came across this beautiful little Chapel nestled deep in the heart of the mountains.  It was very rustic and charming.  Because I was raised Episcopalian I much prefer these simple, little rustic Chapels to the big, ornate and ostentatious Cathedrals we saw all over Spain, though those were certainly very beautiful.

And more Aspens.

I hope you all enjoyed leafing with me, on this journey into the backyard of my state.  Don’t worry.  “A Jeanne in the Kitchen” is still just that, but I like to share my life outside of the kitchen as well.

Today is our 16th wedding anniversary.   To celebrate we both took off work a little early and went on a tour of the beautiful Red Rocks area with “Dr. Rox” and Trail Gems Adventure Tours.   Dr. Rox , also known as Roxana Safipour, is the owner and operator of Trail Gems.  We weren’t quite sure what to expect when we first booked the tour, but Dr. Rox’ passion came out and made the tour very informative, interesting and fun.  These red rocks are so beautiful and we have been to the Red Rocks Natural Amplitheater many, many times for some of the most amazing concerts, but today, the rock stars were the rocks themselves.  We went back in time over 1.7 billion years and learned the history of the rocks and the area.  Our tour lasted about 1 1/2 hours, but we traveled through time to over 1.7 Billion years ago up through 55 million years ago, and saw how the rocks and the landscape changed over time.  The Red Rocks area is one of the very few places that shows such a vast span of time through the ages all in one place.  We picked a perfect day for the tour as well.  It was a beautiful, warm and sunny fall day.  The colors are so vivid and just beginning to really change for the season.

Can you believe these rocks are over 1.7 billion years old?  These rocks are part of the same red rocks found at The Garden of the Gods and throughout various other places in Colorado.

Dr. Rox explaining the geology of the area at the start of our hike and tour.

We had a visitor who wanted to join us for the tour as well.  A beautiful young mule deer was closely watching us while nibbling on some snacks as we were learning the history of the area.

Just below these rocks is the amplitheater.  It is THE BEST PLACE ever to hear a concert.  You are surrounded by all this natural beauty with phenomenal natural acoustics.  Everyone in the music industry longs to play here at Red Rocks.  Red Rocks is located in Morrison, which is only about 45 minutes from us.

John Denver, our beloved “son”, made Red Rocks his home when here in Colorado. There is a big John Denver tribute here at Red Rocks.  He is the one who really put this gorgeous natural amplitheater on the map and made it the Rock Star that it is.

John Denver’s guitar.

Just across the way, these are the younger rocks of the area.  There are two different layers here, The Morrison formation, which is the lower section, and the Dakota formation, which is the upper section.  These rocks only date back to between 145-155 million years old.

The hogback ridge.

Some of the local flora and colors.

Columbines are our state flower.  I just love Columbines.

Dr. Rox enjoying her office view.

Dr. Rox or Roxana Safipour, is the owner and operator of Trail Gems Adventure tours.  She is very passionate about what she does and loves to share her passion with others.  You can contact Dr. Rox or Trail Gems Adventure Tours at info@trailgems.com, or http://www.trailgems.com or by calling her at (970) 480-7047.

Loaded potato skins have always been a favorite of mine.  There is just something about them that makes me crave them.  I don’t eat them nearly as much as I would like to, which is definitely a good thing, otherwise I would weigh at least 600 pounds.  But because they are so full of flavor and are so fattening is exactly why I love them so much.   We all know FAT tastes good.  I make them at home sometimes, but again, we don’t eat them nearly as much as I would like.  For the most part, I try to keep our meals relatively healthy.  But every now and then, I just have to give in to the urge and splurge.

We had some pulled pork that we froze the last time Larry had the smoker out.  I am always on the look out for good recipes and I was looking for something different to do with the pulled pork, since that is what we took down for dinner.  In my quest, I came across a recipe that combined the pulled pork with the potato skin, minus the skins.  How could I resist?  I just had to try it.  I am very glad I did too.

Loaded Pork and Potato Casserole

4-6 potatoes, peeled and cut into wedges or large cubes

4-5 pieces of bacon, cooked and diced

1- 1 1/2 lbs cooked shredded pork

1 1/2-2 cups shredded cheddar cheese

1/4 cup green onions, sliced thin

1/3 each red and yellow bell peppers, diced small

sour cream, optional for topping

bleu cheese dressing, optional

Tobasco sauce, optional

Ranch dressing optional

Preheat the oven to 375* F or 200* C

Spray a deep baking dish with cooking spray

Peel the potatoes and cut into either wedges or large cubes and par boil for about 10 minutes, or until they are tender.  Once the potatoes are done, place them in the baking dish.

Sprinkle as much cheese over the potatoes as you like.

Add a layer of pork over the potatoes, then add another layer of cheese.  Finish by scattering the bacon, green onions and diced peppers over the top.  Cover with aluminum foil and bake for about 40 minutes, or until the cheese is all melted and the potatoes are fully cooked.

When the casserole is done, you can top it with all your favorite toppings just like you would top loaded potato skins.  I served it with the last of zucchini cheese bread and some green beans topped with tomatoes, garlic and onions.  I went with a white blend as my wine choice, but any wine would do very well with this dish.  This dish would be very good with chicken too.  For all you vegetarians and vegans out there, you can simply leave off the pork and the bacon or substitute your favorite vegetarian protein choices instead.  It is going o be a winner no matter how you choose to serve it.

We all have those days when we think something out, and in our head we have it planned out just perfectly, but in reality, things just don’t work out as planned.  Yesterday was one of those days for me.  Things started off normal and fine, but I swear the Gremlins were running amuck in my kitchen while I was at work and running errands.

I am still working on using up the rest of that HUGE, monster zucchini that Larry brought home from work, AND I still have some left.  It’s just not going away.  I think my kitchen is secretly growing zucchini.  So I have been making a lot of things with zucchini, only for Larry to bring home yet another one.  The second one is not nearly as large as the first one, but it is still a good sized zucchini.  The ironic thing though is that Larry doesn’t even like zucchini.  I love them, but Larry only tolerates them and eats them because I make him eat them.  He said that “since I make him eat them, he might as well bring them home for free”.

You can see how much I still have left of the first huge, monster zucchini, and now I have a second one I need to hurry up and use as well.    Oh well! It’s a good thing I love zucchini, and I am the one who does the cooking, so Larry is just going to have to eat what I make.  Hopefully he’ll enjoy it too.  🙂

The second weird thing that happened in my kitchen was my favorite skillet, that you have also come to know and love, finally died.  It’s got to be about 25 years old and was definitely well used and well loved, not to mention well seasoned.  I pulled it out to start making dinner, and the handle fell apart in my hands.  It has cooked its last dish.  Good thing I had another in the waiting.  I like it, but its just not the same.  It’s not my favorite one.  Maybe I will grow to love it too.  Or maybe, I will just have to buy another one.  My favorite skillets have always been cast iron skillets.

I become very attached to my cooking utensils.  It seems the older they are, the better I like them.  My favorite potato peelers are the cheep ones you buy in the grocery store.  I like them much better than the fancy expensive ones.  My food processor is about 30 years old.  It needs some TLC, and no one likes using it but me, but it was one of the last things my mother gave me, so I will keep on using it until it has processed its last recipe.  I also have an old sifter that was my mother’s and that is the only one I use.  I have others, but they don’t work as well, and I just don’t like them.  Again, I like the older stuff much better than a lot of the newer stuff.  They are made better and last literally a lifetime.

And finally, I knew I was going to make something with shrimp for dinner, but this was one of those unusual days where I really had no idea what I was going to make, and I just made it up as I went along.  That in and of itself is not an issue.  I cook like this a lot.  I finally decided I was going to make a Southwestern shrimp dish, which I still did, but again, it just wasn’t exactly what I had in mind.  When I went downstairs to pick up some black beans, I wasn’t really looking or paying attention, and picked up a can of dark red kidney beans instead, and I was to lazy and didn’t have enough time to go back down and change them out.  No worries.  I love beans of all kinds.  So here is what I finally ended up making.

I have no idea why the shrimp came out black. Maybe it was from the combination of the dark red kidney beans and the red wine, or maybe it was just those darned gremlins again.  Oh well.  It still tasted good, so it wasn’t a complete failure.

Jeanne’s Spur-of-the Moment Southwestern Shrimp

1 1/2 lbs large shrimp, peeled and deveined

1/2 cup sliced mushrooms

1/2 red bell pepper, sliced in thin strips

1 zucchini – or in this case, about 1/5 of my HUGE, MONSTER zucchini, sliced thin

1 cup corn

1 can red or black beans, drained and rinsed

1/4 red onion sliced very thin

1 TBSP garlic

1 tsp cumin

1 tsp  garlic chili

1 tsp chocolate chili spice

1 tsp dried oregano

salt, pepper, red pepper flakes to taste

olive oil

1/2 cup dry red wine

Since I was using dried herbs and the vegetables were all hearty vegetables, I just mixed them all together and sauteed them in olive oil for about 7 minutes, or until the onions were translucent and the zucchini was tender.

Once all the vegetables are cooked, add the shrimp and continue to cook.

When the shrimp are cooked, add the red wine and cook for an additional 2-3 minutes, or until the liquid has evaporated by about half.

Add the beans and mix in well.

Serve over rice and enjoy with some of the red wine you added to the pot.

Not my best effort, but certainly not my worst effort either.  But like I said, it was a strange day all around.  See, even I have those days.  The only thing we can do is to laugh it off and just keep on trying.  But, it still tasted good.  The shrimp had a delicious spicy smoky taste.

Galettes and tarts are similar but different.  They both can be either sweet or savory and are a encased in flaky, crusty pastry shell.  A tart can be round, square, rectangular, or even triangular and is most often made in a tart pan that is shallow and straight-sided.  A galette is a free-form, more rustic version of a tart, and most often the edges are folded over the topping and the edges are crimped before baking.  The savory galettes are sometimes called the French version of pizza.  They have similar pastries  in Italy, which are known as crostatas.

The word galette is a French word, deriving from the word galet, which hails from the Breton and Normandy regions of France.  The word originally meant a smooth, flat pebble.  But this term became popular in French cooking when referring to flat, round, free-form crusty cakes.  A galette is a flaky, crusty dish, but there is another type of galette known as A Breton galette, which is similar in concept, but made with buckwheat crepes instead of a flaky, crusty pastry shell.

I love making galettes.  There is just a simple, rustic elegance to them that I just find so appealing.  I have made them both as a savory dish and as a sweet dessert many times.  I had some frozen peaches and blueberries that I needed to use, so I decided to make a peach and blueberry galette.  It was very easy to make, and relatively healthy because I made it with fruit and it is no to sweet.  Although that can easily be changed by making it really delicious by serving it warmed and topped with ice cream.  Then all the healthier aspects of the galette are thrown out the window and we can kiss them god-bye.  🙂

Peach and Blueberry Galette

The dough is my normal go-to pastry dough, only I added a little powdered sugar as well, to give it a slightly sweeter taste.

Pate Sucre or Sugar Pastry

1 1/2 cups flour

6 TBSP COLD butter, cubed

1 tsp salt

1-2 TBSP powdered sugar

1 egg

5-6 TBSP heavy whipping cream

In a food processor, blend the flour, salt, butter and powdered sugar together until it forms a crumbly mixture.  Then add the egg and the cream and process again until the dough forms into a ball.  Wrap the dough ball in plastic wrap and refrigerate for at least 30 minutes before using.

Preheat the oven to 375* F or 160-165* C

The Filling

1 cup blueberries

16 peach halves

3-4 TBSP butter

2 TBSP sugar

1 tsp cinnamon

Once the dough is ready, roll it out on a lightly floured surface.  Try to make it as round as possible and roll to about 1/4-1/2 inch in thickness.  Roll it onto a baking sheet lined with parchment paper and start to fill.  If not cooking the peaches first, generously sprinkle the cinnamon sugar mixture all around the galeete, leaving about 1 inch clear all around the edges.  Place the peaches around the galette.  I used my frozen peaches, so they were already soft, but if you are using fresh peaches, cook them in the cinnamon, sugar and butter before placing them around the edges of the galette.   I just layered the bottom of my galette with cinnamon sugar and topped the fruit with butter and more cinnamon sugar.

If you are cooking the peaches, add the cinnamon, sugar and butter mixture as well.  Sprinkle the blueberries all around.   Once all the fruit is in place, start folding over the edges around the fruit.  Then crimp them together to make them hold better.  I added my butter on top of the fruit since I did not cook my peaches to make them softer.  Either way is fine and won’t change the end result or the taste.

Once the edges are folded and crimped, make an egg wash and brush it all around the pastry.  I used one egg and about 1-2 tsp of heavy whipping cream.  Whisk it together and brush it all around.

After I brushed the egg wash all around, I sprinkled more of the cinnamon and sugar all over the pastry and on top of the fruit.  It’s now ready to pop into the oven to bake.  Bake for about 30-35 minutes or until the crust is lightly golden in color.  Let it cool before cutting.  If you want to make it more decadent, warm it up a bit and serve with ice cream on top.  YUMMY!

I was told a long time ago that we taste with our eyes long before we taste with our taste buds.  I think this is so true.  If a dish looks pretty, regardless of how it really tastes, the perception is going to be that is going to taste fantastic.  Sometimes this is true and sometimes not.  I have had plenty of foods that are beautiful and beautifully presented that either don’t taste good at all or are bland and boring once you put them in your mouth.  Either way, often they are a big let down and a disappointment not worth the calories.  By the same token though, if a dish or recipe is presented poorly, a lot of people are going to automatically turn their noses up at it and frown; until they taste it, and are then proved wrong.  Many years ago, when I was living up in San Francisco, working at a public relations firm, I experienced this first hand.  One of the ladies I was working with was getting married and our boss threw her a beautiful bridal shower.  She ordered a beautifully decorated and expensive cake for the party.  Everyone was oohing and awwing over the cake.  It was OK, but I don’t recall it being spectacular or really even that memorable.  But it was beautiful.  I had made a cake to bring to the party as well.  The recipe was a cake we created for one of our clients (most of clients were food clients).  I was so proud of my little cake too, but during transport, my little cake got all jostled around in the car, and by the time I arrived at the party, it was not nearly as pretty or desirable looking as it was when I first put it in the car.  I was really embarrassed to bring it in because it was now an ugly little cake, and it suffered by comparison to the big beautiful cake on display.  But eventually, through a lot of prodding, I brought it in and shared it with everyone.  It turned out to be a hit, despite being the ugly little cake.  The lady who was getting married said what made my ugly little cake so beautiful was that it was made from love.  Love is ALWAYS the most important ingredient to any recipe.

Moving on to the present.  I never forgot that experience or that lesson.  So now, I do my best to make sure my dishes are presented nicely AND taste good too.  I want the best of both worlds.  🙂  Last night for dinner, it was a Costco chicken night.  We love Costco’s rotisserie chicken.  It is one of the best out there.  It is fantastic all on it’s own, but I fancied it up to make it even better.  We couldn’t have just the chicken for dinner with no side dishes.  Larry just threw his on the plate and ate it up.  He doesn’t care.  He’ll eat just about anything.  But I had to make mine nice and pretty.  Making it pretty made it taste even better.  Presentation is everything.  Well, almost everything.  Taste is certainly very important too.

I served the chicken over wild rice and topped it with my creamy Brussels sprouts and mushrooms and the rest of my zucchini cheese bread.  Roasted Brussels Sprouts with Mushrooms and Cream Sauce, Zucchini Cheese Bread  My wine choice was a cool, crisp Sauvignon blanc.  I t was a quick easy dinner that looks like I spent hours in the kitchen, but in reality, dinner was done in about  45 minutes.  The end result …. DELICIOUS!

I am a very creative person in many ways.  I have many different outlets I use to showcase my creativity.  My cooking is by far my best area of expertise, but I enjoy many other facets as well.  One of those creative facets is painting.  I am still a novice, but I enjoy it none-the-less.  I have been wanting to pain again for some time, although my schedule has been pretty hectic lately, but I was able to carve out a little time to go paint  with my friend Elizabeth the other day.  We spent an afternoon at Pinot’s Palette in Westminster.  We both picked some pictures we were drawn to and painted away.  She had never done this before.  Since Elizabeth had never done this before, she was given easy step-by-step instructions to follow for the picture she chose to paint.  I’ve done it many times, and I winged it with no instructions at all.  I was simply eyeballing it.  As always, we had a good time and a lot of laughs.

The picture in the background was what I used as my guide for my painting.  Mine is a little different, but then just like when I follow a recipe, I am always going to make it my own.

Our finished masterpieces.

After our painting session, I took Elizabeth to Mumtaz, only my favorite family-owned and operated Lebanese restaurant around.  Mediterranean Mumtaz.  This was another first for Elizabeth.  She had never eaten Mediterranean food like this before.  She thoroughly enjoyed it.  She has already said she is ready to go back again.

Elizabeth is enjoying her first ever little bit of baklava.

Pure baklava bliss.

In honor of the start of the fall season, my favorite season, I painted a little fall for the inside of my house too.

Elizabeth and I had a fun girl’s day.  Sometimes, we all need a break from reality and we just need to go out and have some fun.

Pepperoni pizza!  Who doesn’t love it?  Did you know pepperoni is the number one all-time favorite topping for pizza?  Well it is.  In fact, it is so well-loved that it even has its own day of celebration, 9/20.

Pizza was created by Raffaele Esposito in June 1889, to honor Queen Margherita of Italy.  His first pizza was a pizza with tomatoes, mozzarella cheese and basil, to represent the Italian flag.  Senor Esposito named his first pizza a Margherita pizza in honor of Italy’s Queen.

In the early 20th century, America had a large number of Italian immigrants, many of whom were living in New York.  There was a large Italian influence on the foods of New York and the rest of the United States at that time too.  One of those influences was pizza, and in 1919, pepperoni pizza was born.  Pepperoni is an American sausage made from a combination of cured pork and beef, made with paprika and/or chili powder.  So it has a smoky, spicy flavor.  It is believed to have been influenced by the Italian sausages from the Calabria and Apulia regions of Italy.  The word pepperoni in Italian means big pepper.  It was called pepperoni since it was originally the size of a bell pepper.  Ever since it’s creation, pepperoni pizza has been a huge success and today, it is the most popular pizza topping ever created.  It is enjoyed by everyone all over the world.

In honor of National Pepperoni Pizza Day, Larry and I of course had to do our part, and we had some pepperoni pizza to celebrate the day.  We ordered pizza from our favorite local pizza place, Marco’s.  Marco’s uses at least 2 kinds of delicious pepperoni for their pizza.  Their pizzas are all hot and fresh.  Every pizza is made the old fashioned way, with love.  Marco’s was founded in Oregon in 1978, and have since spread out across the country.  They’ve been “doing things the Italian way, because when your founder is a native Italian, you take pride in serving authentic Italian quality. Our dedication to quality has made us one of the fastest growing pizza chains in America, providing plenty of primo moments and opportunities along the way”.  Our Marco’s is located at 6875 120th Avenue, in Broomfield, CO.

I hope you all celebrated and ate your pepperoni pizza for National Pepperoni Pizza Day.

Well, I finally did it!  I am actually still in the process of cancelling all my connections with Facebook, so it is not completed just yet, but it will be VERY shortly!  I finally had enough.  This morning, before going into work, I checked the computer, like I always do, only to find a notice from Facebook that I had been temporarily banned because “one of my posts offended someone”.  They never even bothered to say who it was, or what the offensive post was, just that I was temporarily banned.  So Facebook,  KISS MY ASS!  I am in the process of permanently banning them instead.  I just deleted my blog and my ads from Facebook, and sadly, “A Jeanne in the Kitchen” and it’s readers will suffer a major blow because of it, but at least I won’t have to play their stupid little games or be controlled by the Facebook Thought Police any more either.  That in and of itself is a huge relief.  It’s so sad that these are the times we are living in, but it is a harsh reality.  I find it very disturbing that because I am a Conservative, and a proud American, I am banned from a stupid social media page because of it.  When and how did we ever get to this sad state?  America is in SERIOUS trouble.  The censorship has already started and will only continue if we don’t all stand up and fight for our rights and our freedoms.  NO ONE, and I do mean NO ONE, will ever tell me how or what to think or say.