As you can see, we stay busy. All of the usual cooking and crafting is still going on.....
Sunday, December 19, 2010
As you can see, we stay busy. All of the usual cooking and crafting is still going on.....
Saturday, September 4, 2010
That same weekend, down in Greenwood, the men of the family were at a martial arts tournament. The competition was stiff, and the opponents worthy, but our boy survived the battle and came home with a second place trophy for patterns and a third in sparring. It won't be long until he has a BLACK belt!
We have a really good time doing all this stuff with the kids, even though sometimes, the logistics makes it difficult. In a couple of weeks, we have the same thing again. Dad and boy will be going to rumble in Jackson and hopefully bring home some trophies, and the girl and I will be popping down to Tupelo to see if the judges there have any ribbons that need to go on our wall.
Sunday, August 22, 2010
While the sister has been dancing her dog around the show ring this summer, brother has been working on his board breaking skills. He broke this one with his HAND! That is his brand new red/black belt. Hopefully in a few months we will have a skunk belt and sometime in the spring......a BLACK BELT!
Wednesday, August 4, 2010
We have been anxiously checking our mailbox every day for the picture taken at the Greater Shelby Kennel Club show where our little angels did a great job and were awarded Joey's first point toward his Grand Championship. It was the little ladie's second dog show ever and her first one with her very own dog. The first day, there were no accolades, but the second day - the judge liked their style!
Mucho Gracias to Judge Rodney R. Merry for seeing what the rest of us have been seeing at home!
Friday, July 30, 2010
Today- beach, pool, blues, and BBQ. Tomorrow - Fishing, Lulu's, and cookout.
Sunday, July 18, 2010
On our first dog show weekend with the incredibly cute "Joey", he got Select Dog and the first point toward his AKC Grand Championship. The Grand Championship is new to AKC and was started as incentive for people to get their Champion dogs into the ring to compete again. The judge today was quite friendly and surprised us by giving our tiny duo the Select Award. This is exactly what we were hoping for! We are so blessed to have him because not only is he a good showman, but he is a great companion for our girl and is fully capable of showing her what this dog show thing is all about.
Saturday, July 17, 2010
The preparation seemed endless with a lot of training ( for Coco, not the dog) and aquisition of the crate, the dress, the lead, and all the other stuff that is necessary. The tiny dog requires just a bit of trimming and a spit-shine bath.
Tuesday, July 13, 2010
Monday, July 5, 2010
On to the food.....above, the SMALL pulled pork sandwich plate.
Below, the Beef BBQ salad. It was fabulous.
The BBQ sauce is called " Shed Spread" and it was really really good. They do sell bottles of it. Now y'all know what you are getting for Christmas.
Sunday, July 4, 2010
A few weeks ago I decided that I wanted to make four tortillas AT HOME. Surely, how hard could that be? Immediately I went and checked Pioneer Woman's archive and found a recipe that was rightly simple, yet contained ( gasp) LARD. Now, while it is true that I am from the South, and have no aversion to pork fat, I had never purchased lard. At least not in it's pure and un-adulterated form. When I went to the Walmart's for the weekly foraging session, I looked at the lard but couldn't bring myself to buy it. The stuff is cheap, but just the thought made me keep on trucking. The next week, however, I succumbed to it and bought some. It sat in the pantry for two weeks. Then the other night I decided to just jump the gap and make the things. They were delicious! But there was a texture issue -it was more like frybread or a gordita shell than it was a tortilla. When I think flour tortilla, I want it to be a little chewy and to bend without breaking. Not to knock Ree's recipe, I figured it was my technique.
So, back to the internet for another recipe. This time I found one with oil, and MILK. I made these this morning and again, the taste is perfect, but the texture
( while better than the first batch) still is not what I was looking for. They got eaten up with gusto, so no complaints, but still.....I strive for the perfection I know I can find.
Here's what I did:
2 cups plain flour
2 tbsp masa ( you could leave this out, but I had some, so why not?)
3 tbsp vegetable oil
1 tsp salt
1 1/2 tsp baking powder
3/4 cup whole milk ( in my case, 1/2 cup 2% and 1/4 cup half and half)
Mix the flour, masa, salt and baking powder in a bowl. Add vegetable oil and stir in til blended. Warm the milk in the microwave , but don't scald it like I did.
Pour in the milk and work until it forms a sticky, yet crumbly dough.
Knead the dough on a floured surface for 2 or 3 minutes, then plop it in a bowl to rest for maybe 20 minutes.
After 20 minutes, take the dough ball out and slightly flatten it into a rectangle. With a big knife, cut it into 8 pieces. The gently roll each piece into a ball. Put balls on a plate ( not touching) and cover with towel to rest for 10 more minutes. Evidently they get tired and testy from being handled.)
Get out your iron griddle, or in my case, electric non-stick pancake griddle and get it going at medium high. ( 375 on my electric thingie)
Roll each ball into a roughly 6-8 inch circle. Mine turned out to be shaped like
South America, but that is just how it is here in Mississippi sometimes.
As you get them rolled out, plop the first on on the heated surface and while it is cooking, roll out the next one. In 30 seconds, flip it over and put on the next one. In thirty seconds, take the first one off, flip the second one over and add the third. Obviously, if the things don't look done, don't do it that fast, but mine only took about 30-45 seconds a side.
Serve with whatever you like. Today we had them with scrambled eggs and bacon, but I could sure see some butter and honey with cinnamon ( Sopapilla?) or some fried apples. Love y'all!
Saturday, July 3, 2010
To quote Emeril Lagasse, "It ain't rocket science, it's just cooking."
Well, E is correct, but with baking, you do have to sort of follow the directions and it will most of the time turn out fine. This time, it turned out LOOKING right, but as for the taste, we will have to wait until tomorrow to find out if it was a real success. The glaze tastes GREAT! I can tell you that because I accidentally licked my finger when I accidentally let some drip on the side of the plate accidentally not on purpose.
Here's the how to:
3 cups all purpose flour
1 tsp baking powder
1/2 tsp salt
3 1/4 cups sugar
3 tablespoons cocoa powder
2 sticks unsalted butter
1/2 cup shortening
2 tsp vanilla extract
1/2 cup milk
1/2 cup half-n-half
In mixer, beat the sugar,butter and shortening until fluffy. Add eggs one at a time, allowing them to become fully incorporated.
Put all the dry ingredients in a bowl and stir to mix.
Put the vanilla in with the milk/half and half. ( Lucy's recipe called for whole milk and all I had was 2%, hence the half-n-half)
Alternately add the dry mixture and the milk into the mixer with the butter/sugar combo. Mix gently until thoroughly blended. ( Really, turn the mixer down low or you will puff flour all over yourself. Voice of experience)
Spoon the batter into a WELL GREASED and floured (and hopefully friendly) Bundt or tube pan. Bake at 325 for about an hour and 15 minutes. Allow to cool a few minutes before you turn it out onto a plate.
5 tablespoons butter
1 block of Baker's chocolate ( I had semi-sweet, but use what you have)
1 tsp instant coffee or espresso powder
1 1/2 to 2 cups confectioner's sugar
1/4 cup strong coffee ( hot) or a double shot of espresso
1 tsp vanilla
Melt the butter and chocolate in microwave safe bowl until able to blend with fork.
Dissolve coffee powder in the hot coffee and set aside.
Add the powdered sugar to the butter/chocolate mixture, stirring constantly. Add a spoonful of the coffee as you go, mixing well....keep adding until you get the consistency you desire. You won't likely use all the coffee . It should coat the spoon thickly when you are done if you want it to stay on the cake.
When the cake is cooled enough to touch, but still warmer than room temp, drizzle the glaze over the top..... allow to cool completely , then cover. I put mine in the fridge, but it would be ok to sit "table top" if served that day.
Don't run out and make this tonight....wait until I get some feedback from the folks at church. I am pretty sure it will be fine, but sometimes....eh. If it just had cream cheese somewhere in it, I am sure it would be PERFECT!
Tomorrow is the big Fourth of July Fireworks and Waterslide-palooza at church and I decided that instead of entering the home-made ice cream contest (which incidentially I have never won) that I would make a cake to go with all the delicious not-made-by-me ice cream.
So, I just made Lucy Buffett's chocolate pound cake with mocha glaze, sort of. I now know that the reason nothing I make ever turns out the same twice is because I have to change SOMETHING every time!
Picture this. I have everything out on the counter, the kitchenaid is working hard at whipping up the shortening, butter, lard, and sugar. Yes, shortening, lard, and sugar. The shortening and butter were in the recipe, but I bought that lard and I just put a teaspoon in there to be bad. It will probably be what makes it over the top. When it came time to add the cocoa powder, it said only 3 heaping TEASPOONS.
My thought was, " Surely that is a mis-print, 'cause this stuff looks anemic." I dumped in two more tablespoons. The vanilla was only one tsp. Mama put in two. Then I started thinking I might have over done the cocoa and it might be a little bitter, so I put in some more sugar. I hope no one dies from this cake.
The glaze was a whole 'nother matter. The recipe wanted more cocoa powder. I was feeling Baker's chocolate bars. It said hot coffee. I thought espresso powder dissolved in real espresso. The Baker's chocolate,espresso glaze is good enough to just drink it like it is.
Anxiety is running high right now because the cake is in the oven now, in the kamikaze bundt pan. I have had the pan for 13 years - bought it just after I got married. These days, it is a total crapshoot to use it. Sometimes, the cake comes out perfect. Other times, half it decides to never leave the pan. I am hopeful that this time it will decide to act right and let the cake go so that we can have something lovely to take to the festivities tomorrow.
Oh and did I mention that my oven has to be set 20 degrees lower than whatever the recipe says because if not it will be charred on the bottom? See what I say about crapshoot? Oh well, if it does turn out, you will have pictures and recipe tomorrow, if it isn't what I think it should be, there will be a chocolate trifle of some sort for work Monday.
Wednesday, June 23, 2010
Of course, when this guy hits the mats again, you will definately be subjected to many heart-tugging photographic moments.
Monday, June 14, 2010
Little Joey was almost asleep when I went in for the nightly bedcheck. His little girl was fast asleep and he was settled in ready for the Sandman hisownself. He has such a sweet little face and those ears.....well, they just give him so much expression. So far things have gone very well for him here. It is a good think that he is secure in his doghood because he has a pink crate cover, a big luau print pillow bed with a pink blankie. I am going to shop for fabric to make him a real crate cover to use at shows with bumper pads and pillow cover to match. ( The kid is not the only one who is besotted!)
Here's a little something for your Monday viewing pleasure. Last Thursday my ninja tested for his red/black belt. Of course, he is ALWAYS on the far side of the room, meaning that my photos and videos are never that great, not that they would be if he was the only one. I am definately not a photographic artist. He has come so far and does try so hard!
Sunday, June 13, 2010
His name is
Friday, June 11, 2010
I'll post some pictures of the process and the outcome. It surely should be interesting because she said there is a certain learning curve to it!