MLK Fried Chicken Dinner

January 22, 2013

Since today was Martin Luther King’s Day, I decided that a true Southern dinner was in order.  One of Martin Luther King Jr’s favorite foods was fried chicken.  I think he would have loved having dinner at my house.  My favorite MLK quote is:  “Life’s most persistent and urgent question is, ‘What are you doing for others?’”

Fried Chicken, Whipped Potatoes,  Peas

Old Fashioned Banana Pudding

Chicken Dinner

FRIED CHICKEN:  My secret to really good fried chicken is to put the chicken pieces in a container and cover with buttermilk and about 1/2 tablespoon coarse kosher salt.  Add about one teaspoon of hot sauce (I like Krystal hot sauce as it is very mild).  That small amount will not add heat so if you want heat, add more.  Cover and soak at least six hours or overnight.  For my coating, I mix a cup of flour and about a third cup of crushed Ancient Grains crackers, 1/2 tsp salt, few dashes pepper, onion powder, garlic powder, parsley – and whatever type of spice you like for your chicken.  When ready to fry, heat about an inch of peanut oil in a skillet to about 375 degrees (which is “6″ on my induction stovetop).  When oil is hot fry on one side for 10 – 12 minutes and turn over for another 8 – 10 minutes – depending on thickness of chicken.  My drumsticks took the maximum time, but the chicken tenders took only about four minutes on each side.   After chicken is done, put on a rack over a pan and set in warm oven (170 degrees) until the rest of the meal is done.

 

OLD FASHIONED BANANA PUDDING

Banana Pudding

The only thing I did different with this recipe was to add a little cream to the pudding after it thickened – I do not like a real thick pudding.  I made mine a few hours before dinner because my family likes it cold.

Ingredients:

  • 1 cup sugar
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 2 cups milk (whole or 2%)
  • 1 teaspoon vanilla extract
  • 1 tablespoon butter
  • 4 egg yolks (large eggs)
  • box of vanilla wafers
  • 4-5 ripe bananas

Meringue:

4 egg whites, at room temperature

5 tablespoons sugar

1/4 teaspoon cream of tartar

1/2 teaspoon vanilla extract

  • Preheat oven to 375°F.
  • Line the bottom of a 9″ x 9″ (or 7” x 11” baking dish with a layer of vanilla wafers.
  • Peel the bananas and slice into 3/8-inch rounds.
  • Cover the banana slices with plastic wrap to keep them from darkening and quickly make your pudding.
  • Combine the sugar, flour and salt in a bowl, and stir well to mix.
  • Mash out any flour lumps with the back of your spoon. Set aside.
  • In a heavy saucepan, whisk the egg yolks well (beat them well).
  • Over medium heat, add the flour mixture to the egg yolks, alternately with the milk and vanilla, stirring constantly.
  • Bring to a gentle boil and, when the mixture begins to thicken, add the butter, continuing to stir.
  • Keep boiling and stirring until mixture reaches a nice pudding consistency.  (Adjust the heat so that it’s hot enough to boil, but not so hot that the pudding scorches.)
  • Remove from heat.
  • Place a layer of banana slices in the baking dish on top of the vanilla wafers, lining edge-to-edge.
  • Pour, spreading as necessary, half of the pudding over the banana layer.
  • Put down another layer of vanilla wafers, another layer of banana slices, and cover with the remaining pudding.
  • Beat the egg whites at high speed until they form soft peaks.
  • Add the cream of tartar.
  • At high speed, gradually add the sugar, a tablespoon at a time, and beat until stiff peaks form.
  • Fold the vanilla into the meringue, and spread the meringue over the pudding, sealing it at the sides of the dish.
  • Bake in a preheated 375°F oven until meringue browns, 12 to 15 minutes, depending upon your oven.

This recipe makes 6 large or 8 small servings.  Any leftovers should be covered and refrigerated.

French Onion Beef Short Ribs

January 2, 2013

This dinner is always a hit when I have the extra time to prepare it.  The side dishes were braised baked potato halves and buttered steamed broccoli.  What makes this dish so special is the way it comes together at the end.  You broil cheese on the bread and lay a short rib on top, then cover with the sauteed onions and broth.  Yum!

What I did different in the following recipe was that I did not use thyme (I didn’t have any) and I used Muenster cheese instead of Gruyere (personal choice).  I also used a beef stock instead of beef broth and dried garlic instead of fresh.

Beef Short Ribs 2

French Onion Beef Short Ribs

Prep: 45 minutes
Bake: 2 to 2 hours 30 minutes
Cook: 30 minutes to 40 minutes

Ingredients

  • 3  lbs.  beef short ribs, cut in 3x2x2-inch pieces (6 pieces)
  • 4  cloves  garlic, minced
  • 1-1/2  tsp.  freshly ground black pepper
  • 1  Tbsp.  olive oil
  • 1/4  cup  brandy or reduced-sodium beef broth
  • 2  to 3 cups  reduced-sodium beef broth
  • 1    bay leaf
  • 1  Tbsp.  fresh thyme leaves
  • 1-1/2  lbs.  yellow onions
  • 2  Tbsp.  unsalted butter
  •     Salt and ground black pepper
  • 4  3/4-to 1-inch-thick diagonal slices  baguette-style or other French bread
  • 2  oz.  Gruyere cheese, shredded
  •     Fresh Italian (flat-leaf) parsley sprigs
  •     Fresh thyme sprigs

Directions

1. Preheat oven to 325 degrees F. Sprinkle short ribs with garlic and 1-1/2 teaspoons black pepper. In 6- to 8-quart Dutch oven, brown short ribs, half at a time if necessary, in hot oil over medium heat, turning frequently to avoid burning garlic. Remove Dutch oven from heat; remove short ribs. Carefully add brandy to Dutch oven and return to heat. Cook and stir, scraping up any brown bits. Add 2 cups of the beef broth, the bay leaf and 1 tablespoon fresh thyme. Return short ribs to Dutch oven. Bring to boiling. Cover and bake in the preheated oven for 2 to 2-1/2 hours or until tender.

2. Meanwhile, slice onions crosswise. In a 12-inch skillet, cook sliced onions in hot butter over medium heat for 5 minutes. Reduce heat, cook onions over medium-low heat for 25 to 35 minutes or until light brown and tender, stirring occasionally. Season to taste with salt.

3. Remove short ribs from Dutch oven. Strain the cooking liquid and discard solids. Skim fat from cooking liquid. In the same Dutch oven, combine cooking liquid and cooked onion mixture over low heat until heated through. If desired, add additional beef broth until it reaches desired consistency. Season to taste with salt and pepper.

4. Meanwhile, on a baking sheet place bread slices. Broil 4 to 5 inches from heat for 1 to 2 minutes or until toasted. Turn bread slices and divide cheese evenly among bread slices. Broil 1 to 2 minutes more or until cheese is melted and bread is toasted on the other side.

5. To serve, place bread slices in the bottom of four shallow bowls. Divide short ribs among bows. Spoon broth mixture over beef. Add parsley and thyme. Makes 6 servings.

Nutrition Facts

  • Calories633,
  • Total Fat (g)49,
  • Cholesterol (mg)101,
  • Sodium (mg)333,
  • Carbohydrate (g)15,
  • Fiber (g)2,
  • Protein (g)27,
  • Percent Daily Values are based on a 2,000 calorie diet

Beef Short Ribs Close-up

Barbecue Glazed Chicken

October 26, 2009

BBQ Chicken 1

These recipes are from the June 2002 issue of Gourmet:  The Magazine of Good Living.

I found an organic free-range whole chicken at Wal-Mart which the husband butterflied for me on Saturday and I cleaned it and put it in a gallon-size zip-lock bag in the fridge.  I was too busy Saturday to do any other prep for Sunday’s meal but as soon as I got up Sunday I did make the dessert (which was my favorite part of the meal).

What I did different than the recipes and what I would do next time:  I adjusted the cooking time in the recipe below from 25 minutes because it took mine an hour to get done at 350 degrees in my gas grill which normally cooks pretty true to temperature. (but I do think my chicken was a little over four pounds).   And I would be very hesitant to follow Gourmet’s instructions for cooking indoors – no way would I put chicken under a broiler at 500 degrees because I imagine I would be calling the fire deparatment shortly thereafter!   The homemade BBQ sauce was delicious and I will use again; however, next time I will substitute regular onions as shallots are too expensive.  The only adjustments I made to the salad were to use twice as many halved grape tomatoes as called for and I could not find Ricotta Salata in my small mountain town.  I dabbed some regular here and there on the leaves but that was tricky.  Next time (and this was so good there will be a next time), I will just cut a thin sliver of fresh mozzarella instead.  Oh, yes, I forgotten to mention that trying to cut thin strips of lemon with a vegetable peeler was a pain, as was removing the white pith off the back.  I would probably leave it out next time.  I didn’t have any french bread and used ciabatta which we prefer but, otherwise, followed the recipe.  Wonderful garlic bread (and I forgot to add the parsley!)  The dessert was a bit of a problem because I could not find sorbet in any of our stores.  I settled on orange sherbet which worked fine.   I try to use sugar-free or no-sugar added for my ice cream desserts but I could not find any sherbet that was.  I did top with NSA vanilla ice cream.   I substituted Agave Nectar for the corn syrup in the crust and that worked great.   I had seconds of the dessert it was so good.

BARBECUE GLAZED CHICKEN

This will make more barbecue sauce than you’ll need for the chicken.  After measuring out basting and serving amounts, save the leftover sauce for another grilling use.  It will keep, covered and chilled two weeks.

1 lb shallots, finely chopped (2 ¾ cups)
¼ cup olive oil
1 cup distilled white vinegar
1 cup canned tomato puree
½ cup mild honey
¼ cup steak sauce such as A.1.
1 tablespoon Worcestershire sauce
¾ teaspoon salt
¼ teaspoon black pepper
1 3-to-3 ½ lb) chicken, split in half (butter flied)

Accompaniments:  8 (7-inch flour tortillas or a baguette or garlic bread; salad.

  • Cook shallots in oil in a 4-quart heavy pot over moderately low heat, covered, stirring occasionally, until soft, 12 to 14 minutes (reduce heat to low if shallots begin to brown).
  • Stir in vinegar, tomato puree, honey, steak sauce, Worcestershire, salt, and pepper and bring to a boil
  • Remove sauce from heat and reserve 1 ½ cups for basting and 1 cup for serving.
  • Cool sauce to room temperature before brushing on chicken (sauce will thicken as it cools).
  • Remove excess fat from chicken and past chicken dry.
  • Brush all over with some barbecue sauce and season with salt and pepper.

To cook chicken using a gas grill:

  • Preheat all burners on high, then adjust heat to moderate.
  • Sear chicken on lightly oiled grill rack, uncovered, turning, until well browned, about ten minutes total.
  • Adjust heat to low, then cook chicken, covered with lid, brushing with sauce and turning ever ten minutes, until cooked through, 45 – 60 minutes.
  • Serve chicken with reserved cup sauce.

Serves 4
Active time:  1 hr
Start to finish:  3 hr

Note:  If you aren’t able to grill, roast chicken, skin sides up, on rack of a broiler pan in upper third of a 500 degree oven, basting occasionally, 40 to 45 minutes (cover loosely with foil after 30 minutes if chicken is getting very dark).

Salad

MESCLUN AND RICOTTA SALATA ON GRILLED GARLIC TOASTS

1 large lemon
2 teaspoons honey
Dash salt
Dash pepper
3/8 cup olive oil
2 (1/2-inch-thick) slices country-style bread, halved diagonally
1 small garlic clove, halved crosswise
4 oz mesclun (4 cups)
3/8 lb grape tomatoes, halved
3 oz ricotta salata, thinly sliced

  •  Remove zest from lemons in large strips with a vegetable peeler and cut any white pith from strips with a sharp knife.
  • Cut enough zest into julienne strips to measure 1/8 cup.
  • Blanch zest in boiling water one minute, then drain in a sieve and plunge into a bowl of cold water to stop cooking.
  • Drain and pat dry.
  • Squeeze enough juice from lemons to measure 3 tablespoons.
  • Whisk together lemon juice, honey, salt, and pepper, and then add ¼ cup oil in a slow stream, whisking until emulsified.
  • Prepare grill for cooking.
  • Brush both sides of bread slices with remaining 1/8 cup oil and season with salt and pepper.
  • When fire is hot, grill bread on lightly oiled grill rack, turning once, until golden, about three minutes total.
  • Immediately rub one side of each slice with garlic.
  • Toss mesclun with tomatoes, half of zest, and enough dressing to coat, then season with salt and pepper.
  • Put toasts on salad plates and spoon some of remaining dressing over each.
  • Layer cheese and salad alternately on each toast and sprinkle with remaining zest.

Serves 4
Active time:  40 minutes
Start to   finish:  40 minutes

Note:  Zest can be blanched (and dried) one day ahead and chilled, wrapped tightly in plastic wrap.

GARLIC BREAD

“Remember the simple pleasure of garlic bread?   Déjà vu all over again:  Garlic bread that’s even better than your memory of it.   The secret to garlic bread that’s neither too greasy nor too dry is having the correct proportion of butter to bread, so we give specific dimensions for the Italian loaf.  If yours is a different size you’ll need to adjust   the amount   of garlic butter accordingly.”

2 teaspoons finely chopped garlic
½ stick (1/4 cup) unsalted butter, softened
1 tablespoon extra-virgin olive oil
2 tablespoons finely chopped fresh flat-leaf parsley
1 (15-by 3 ½-inch) loaf Italian bread

  •  Preheat oven to 350 degrees.
  • Mince and mash garlic to a paste with a rounded ¼ teaspoon salt using a heavy knife.
  • Stir together butter, oil, and garlic paste in a bowl until smooth, then stir in parsley.
  • Without cutting completely through bottom, cut bread diagonally into 1-inch-thick slices with a serrated knife, then spread garlic butter between slices.
  • Wrap loaf in foil and bake in middle of oven 15 minutes.
  • Open foil and bake 5 minutes more.

Serves 4 to 6
Active time:  10 minutes
Start to finish:  30 minutes

Note1 :  Bread can be spread with garlic butter 8 hours ahead and chilled, wrapped in foil.  Let stand at room temperature 30 minutes before baking.
Note 2:  For a brighter flavor, you can substitute one tablespoon finely chopped fresh basil for one tablespoon of parsley.

Creamsicle Cake

“Though classic Creamsicles bring together orange and vanilla, you can use any favorite fruit sorbet.”

FROZEN “CREAMSICLE” CAKE

16 low-fat vanilla wafers, finely ground in a food processor
2 tsp finely grated fresh orange zest
2 tsp unsalted butter, melted and cooled
1 TBSP light corn syrup
1 cup orange sorbet, slightly softened
1 cup non-fat vanilla frozen yogurt

Garnish:  finely julienned fresh orange zest
Special equipment:  a 3 ½- by 7 ½-inch (3 ½ cup) loaf pan

  •  Line loaf pan with a double layer of plastic wrap, allowing a few inches of overhang along sides.
  • Stir together cookie crumbs, zest, butter, and corn syrup in a small bowl, then press into bottom of loaf pan.
  • Spread sorbet evenly over crumb crust and freeze 30 minutes to harden.
  • While sorbet is freezing, slightly soften frozen yogurt.
  • Spread evenly over sorbet and freeze, covered with plastic wrap, until firm, at least 2 hours.
  • Using plastic wrap as an aid, lift frozen cake out of pan, then peel off plastic.
  • Let stand 5 minutes to soften, then cut crosswise into 4 slices.

Serves 4

Active prep time:  15 minutes
Start to finish:  3 hours

BBQ Chicken

Grilled Chipotle Lime Chicken

October 17, 2009

Gourmet Dinner 1

Grilled Chipotle Lime Chicken ~ Spinach-Almond-Craisin Salad
Honey Butter Biscuits ~ Pineapple Macamia Nut Meringue Pie

These recipes are from the June 2006 issue of Gourmet:  The Magazine of Good Living.    Get out of the rut of fixing the same old foods!  Wouldn’t it be fun cooking together even if we are apart ?

One reason I often don’t try new recipes, especially more involved ones, is that I get overwhelmed.  Over the last year I have learned that if I do everything I can the day before or even the morning of, I actually enjoy cooking and serving the meal.  The night before I diced my fresh pineapple into the tiny cubes, squeezed all those limes, made my blackberry sauce, and put my chicken in a zip lock bag.  The day of the meal I made my pie crusts and marinade early in the day.  I set the table,  finished up the little pies and made the spinach salad a few hours before it was time to put the meal together and everything went great.

I found organic, all-vegetable fed, boneless skinless chicken thighs at Wal-Mart.  The only other ingredients I did not have on hand were limes, blackberry jam, and macadamia nuts so this nice gourmet meal did not cost anymore than our normal meals.

What I did different than the recipes and what I would do next time:

I mixed some melted butter with a dash of TruLemon and a little honey and brushed the tops of the Pillsbury flaky biscuits before I baked them and served with blackberry jam.  Next time I would not make the individual tarts in the muffin pan (though it worked out great) – it would be quicker just to use an 8″ pie pan and make one crust.  I will definitely use that crust recipe again.  After I cooked all the liquid out of the pineapple filling, I put the pineapple in a colander and there was still a little reserve juice – I added this to the marinade.   I think sprinkling a little coconut on the pie meringue would have added a nice touch.  I used Splenda in the meringues and it worked great.  I also used Splenda in the pie crust and the blackberry limeade but added a little more than the amount of sugar called for in the limeade.  I also made a 3-egg meringue, adjusting the rest of the ingredients accordingly.  Joe and I both loved this special limemade and it is a keeper recipe.  I didn’t have an “offset” spatual and a table knife worked fine.  I did use canola oil spray on my muffin pan before putting in the crusts.  I had never cooked with boneless chicken thighs before and thought I would hate them because I have never liked thighs, but they roll out just like boneless breasts and were not as dry.  The lime chipolte marinade had just a hint of spice and was really good and would also be good for salmon.   I also marinaded a thick slice of vidalia onion and cooked it with the chicken – it is pictured on the plate beside the chicken.  For plating, I set the chicken on fresh spinach leaves and added a little parsley from my herb garden.  All in all, the meal was a big hit with Joe and definitely a success.

Gourmet Dinner 1a

CHIPOTLE-LIME GRILLED CHICKEN

1/4 cup fresh lime juice
1/4 cup olive oil
2 1/2 TBSP chipotle Tabasco
3/4 tsp salt
6 large skinless boneless chicken thighs (2 1/2 lb total)
2 tsp mild honey

  • Stir together lime juice, oil, Tabasco, and salt in a liquid-measuring cup.
  • Put chicken in a large sealable bag and add 1/3 cup of the marinade.
  • Seal bag, forcing out excess air, and marinade chicken at room temperature, about 15 minutes.
  • Stir honey into remaining marinade until dissolved to make sauce.
  • Preheat gas grill to moderate heat (alternate indoor method follows recipe).
  • Grill chicken (discarding marinade in bag) on lightly oiled grilled rack, with grill lid closed.
  • Turn chicken over occasionally and move it to avoid flare-ups if necessary, until just cooked through, 8 to 10 minutes total.
  • Brush both sides of chicken with some of reserved sauce, then continue to grill, turning over once; until lightly browned, about one minute more.
  • Serve chicken drizzled with remaining sauce.

Note 1:  If you aren’t able to grill outdoors, chicken can be cooked in batches in a hot, lightly oiled, well-seasoned large ridged grill pan over moderate heat, about 15 minutes (before brushing with sauce).
Note 2:  If using a charcoal grill, cook chicken uncovered.

Gourmet cannot top our favorite healthy salad that I will have with this meal:  baby spinach mixed with sliced almonds and cranberries mixed with a light olive oil or your favorite vinegarette.

PINEAPPLE MACADAMIA NUT MERINGUE PIES

For Pastry:
3/4 cup salted macadamia nuts (about 3 oz)
1 cup all-purpose flour
2 TBSP sugar (or Splenda)
1/4 tsp salt
1/2 stick (1/4 cup) cold unsalted butter, cut into 1/2-inch cubes
1 large egg, lightly beaten

For Filling:
3 TBSP unsalted butter
2 1/4 cups diced (1/4 inch) cored peeled fresh pineapple (labeled “extra sweet”)
1/4 cup packed light brown sugar
1 TBSP fresh lemon juice

For Topping:
2 large egg whites
1/8 tsp cream of tartar
1/4 cup sugar (or Splenda)

Special Equipment:  12 (2- to 2 1/2-inch) metal pie plates or a mini-muffin pan with 12 (1/8 cup) cups; an offset metal spatula.  (I am going to have to adapt and use regular muffin pans and clueless as to what an “offset” metal spatula is so will find something that will work).

Make Pastry:

  • Put oven rack in middle position and preheat oven to 375 degrees.
  • Toast nuts in one layer in a shallow baking pan in oven, stirring once or twice, until golden, about 5 minutes.
  • Cool completely in pan on a rack.
  • Coarsely chop 1/4 cup nuts and set aside.
  • Pulse flour, sugar, salt, and remaining 1/2 cup nuts in a food processor until nuts are finely chopped, then add butter and pulse until mixture resembles coarse meal.
  • Add egg and process until dough begins to come together into a ball but is still crumbly.
  • Form dough into a ball with your hands.
  • Press about one TBSP dough evenly over bottom and up side of each pie plate.
  • Chill shells until firm, about 30 minutes.
  • Lightly prick bottoms and sides of chilled pie shells all over with a fork.
  • Bake until edges are golden and bottoms are pale golden, 12 to 15 minutes.
  • Cool completely in pans on racks.
  • Loosen edges of shells carefully with offset spatula, then carefully remove shells from pans and transfer to a shallow baking pan.
  • Sprinkle chopped nuts into bottoms of shells.  Leave oven on.

Make Filling:

  • Simmer butter, pineapple, brown sugar, and lemon juice in a 12-inch heavy skillet over moderate heat.
  • Stir occasionally, until most of liquid is evaporated and pineapple is slightly translucent, about 10 minutes.
  • Cool slightly, then spoon a heaping TBSP of filling into each shell (adjust amount for whatever dish you are using).

Make Meringue Topping:

  • Beat whites with cream of tartar in a large bowl with an electric mixer at high speed until they just hold soft peaks.
  • Gradually beat in sugar and beat until meringue holds stiff, glossy peaks.
  • Spoon about 2 TBSP meringue over filling of each pie, covering filling completely and sealing meringue to pastry.
  • Draw meringue up into small peaks and bake until tops are golden in spots, about 5 minutes.
  • Cool pies on racks, about 30 minutes.  Serve warm or at room temperature.

Note 1:  Unbaked pie shells can be chilled, covered, up to one day.
Note 2:  Pie shells can be baked 3 days ahead and kept, layered between sheets of wax paper, in an airtight container at room temperature.
Note 3:  Pies can be baked 4 hours ahead and kept at room temperature.
Note 4:  The egg whites in the meringue will not be fully cooked, which may be of concern if salmonella is a problem in your area.
You can substitute liquid pasteurized egg whites.  (I felt mine were fully cooked – 5 to 7 minutes).
BLACKBERRY LIMEMADE  (Makes 12 drinks – I will half this recipe)

2 cups fresh lime juice (from 8 to 12 limes)
1 2/3 cups superfine granulated sugar (or Splenda)
1 qt cold water
2 TBSP blackberry syrup, store-bought or homemade (see notes below)
Thin lime slices for garnish

  • Stir together all ingredients in a pitcher until sugar is dissolved and serve over ice

Note 1:  To make blackberry syrup, heat 1/4 cup blackberry jam with 1 TBSP water in a small saucepan over moderately low heat, stirring, until jam is dissolved.  Pour mixture through a fine-mesh sieve or strainer into a small bowl, pressing on and then discarding solids.  Syrup keeps, covered and chilled, one week.

Dinner3

A Gourmet Cook Coming Soon!

October 2, 2009

Actually, that gourmet cook will be me!  Someone on Freecycle posted that she had FIFTY Gourmet magazines to give away.  I told her I would love to have them for my fireplace reading when I get snowed in this winter.   Awesome gift!  She even put some cookbooks in the boxes for me.

I have been searching for some kind of theme for my blog and I think I now have one.  I am sure you are all more interested in FOOD than my rambling chit-chat about the empty nest we now have and disasters in Canada!

So, my first goal is to cook at least one recipe each weekend from one of the magazines.  If I just choose one from each issue of Gourmet, I will have enough for an entire year!  So, I will post the recipes as I try them and let you know how they work out and if the family and I liked them or not.

Crombie is back in Virginia and ready to become a gourmet cook!

——————————————————————————

Addendum:  January 2013

As you can see, my lofty goal did not pan out.  However, this is a new year.  Although I may not post a new recipe every week, I will at least do so once a month.

Lucky Number Four

September 22, 2009

With the addition of Vera Jane born on September 8th, I am now the lucky Grammie of four – two grandsons and two granddaughters.  Four children, four grandchildren.  I do believe that four is my lucky number!

—————————————————

Addendum!  There is now lucky number five!  Leopold (“Leo”) Wolfgang was born January 27, 2012.  I witnessed the awesome home birth.  He joins big sisters Zoe and Vera Jane.

Halifax Disaster

September 14, 2009

I am reading a novel right now which I would have to say is a terrible book and I don’t know how it ever got published – but the part that is interesting is its discussion of the Halifax Disaster.  I was thinking that since this was a novel that there might not be any such real disaster until I looked it up in Wikipedia and found this post:  http://en.wikipedia.org/wiki/Halifax_Explosion

It was a terrible disaster that occurred in 1917 where 2,000 lost their lives and many lost their sight.

Being a Crombie is cool!

September 12, 2009

The world now knows I am a Crombie – my license plate displays “CROMBIE” in big bold letters which look pretty cool on my cardinal red HHR.

Did you know they even named a cave after us?  Check it out!

http://abercrombiecaves.com

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Update!   The cardinal red HHR now belongs to college graduate, Hollie Faulkner.  I now have an all-electric I-Miev.I-Miev Pic2

Who would you be?

September 10, 2009

Who would you want to be if you were not you?

I’ve been thinking about this question for a long time and I just can’t come up with anybody I would rather be than me.

I am not really a Zombie!

September 2, 2009

According to Wikipedia, a zombie is a creature that appears in folklore and popular culture typically as a reanimated corpse or a mindless human being.  I just want to set the record straight – I am definitely not a reanimated corpse.  As for the mindless human being part, I’ll let you decide!

I had to do a quick update here.  In Virginia you are required to be “expressionless” in your driver’s license photos.  Today at the furniture store when I presented my license, the husband saw it and said, “Gee, Anita, you look like a ZOMBIE in that picture”.   So, this begs the question, if I look like a Zombie, does that make me a Zombie?


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