Happy New Years

Merry Christmas

Happy Yule

Happy Thanksgiving!

Blessings This Samhain

Happy Halloween!

What Kind of Flirt Are You?

You Are a Coy Flirt

You may not seem like you're flirting, but you know exactly what you're doing. You draw people in, very calculatingly, without them even knowing. Subtle and understated, you know how to best leverage your sex appeal. A sexy enigma, you easily become an object of obsession.

What Kind of Flirt Are You?

Blogthings: We'll Tell You The Truth... Someone Has To!

Ziplock Omlets

Have guests write their name on a quart-size Ziploc freezer bag with permanent marker. Crack 2 eggs (large or extra-large) into the bag (not more than 2) shake to combine them. Put out a variety of ingredients such as: cheeses, ham, onion, green pepper, tomato, hash browns, salsa, etc.

Each guest adds prepared ingredients of choice to their bag & shake. Make sure to get the air out of the bag and zip it up. Place the bags into rolling, boiling water for exactly 13 minutes. You can usually cook 6-8 omelet’s in a large pot. For more, make another pot of boiling water. Open the bag and the omelets will roll out easily.

(This works wonderfully well. Good for family get-togethers & even camping. The best part is that no one has to wait for their special omelets.) These can be prepared the night before. Put the bag in boiling water the next morning while you get dressed. And in 13 minutes, you have nice omelets for a quick breakfast!!!

I used tomatoes, ham, green onions, cheddar cheese and mushrooms in this one. It really works and was very delicious! But do it exactly as it says, don't add a third egg!

Tacos

Tacos Step 1 - Saute diced onion and garlic.




Tacos Step 2 - Add browned ground beef.




Tacos Step 3 - Add cumin, chili powder,
adobe seasoning, sazon seasoning.




Tacos Step 4 - Stir seasonings in.




Tacos Step 5 - Add 8 ozs of tomato sauce.




Tacos Step 6 - Add some water.




Tacos Step 7 - Let simmer for 10-15 minutes.




Tacos Step 8 - Serve on tortillas topped with
cheese, lettuce, diced tomatoes & onions.

My Crazy Pets

I have 3 pets, 2 cats and a dog. James had wanted to find a breeder and get a pet that way; I was used to going to the pound and finding something that would fit the family. So one night a couple of weeks before Christmas we were going to a computer store and on the way James decided to go a different route and we ended up at the local animal shelter.

We left with an 80 lb terrier mix. LOL We had rescued Marla from the shelter; she had been dropped off there as a puppy and spent 5 years of her life in a 6x6 concrete kennel. December 2005 was her 3rd year with us and she is a quirky dog. She is paranoid and has a foot phobia. After we brought her home she was so very timid. She didn't bark at all; I had been worried about her. One evening the doorbell rang and she barked; my jaw dropped I think I gave her a treat for barking before I answered it.

In January 2003 my cat Sammy died. I didn't get another cat for about 6 months. I had to get Marla dog food over a weekend that James was out of town and Alex and I made a trip to Petsmart. Well at the time a local shelter was there with pets that needed a home. Alex and I looked and we had found a cat that we liked but it wasn't the one for us because it needed to like in the country with little to no traffic.

So the lady asked what kind of cat we wanted, Alex said a lap cat so that he can sit on Mom's lap when I'm at school. The lady smiled and pointed out 2 kittens one was pure black and the other was an orange and black one. Well the black one was friendlier and the lady asked me what I planned on doing with the kitten. I was kind of irritated with her line of questioning until she explained that people harm black cats because of their superstitions; and she just wanted to make sure he was going to a home that would care for him.

As luck would have it after a conversation with James he said you can get him, but I had to wait an extra week because he had a cold. A week later I had my new cat, Holmes. *giggles* we spent close to $300.00 on him. I had given my sister all of Sammy's things so I started fresh this time around. So Holmes came home with us in June 2003. He has been a wonderful lap cat. LOL He has a God complex and a foot fetish.

December 2005 we ended up getting another cat. Her name is Tiffany and belonged to a family friend who could no longer keep her because of the increase of travel with her new job. For the 1st week we had her she hid behind my dresser, she was a vampire cat only coming out at night when all the lights were off and everyone in bed. The 2nd week she stayed under the bed with quick forays to the food and water bowls but if she heard someone moving around she would shoot back under the bed. Tiffany is adjusting to our family, our home and the new environment.

*giggles* Last Friday before I went to bed I saw the food bowl was only half full and I figured they wouldn't go through it before morning. Boy was I wrong; Tiffany pushed the bowl off the table because there wasn't enough food in it. LOL She has gotten more comfortable with us; enough to show us that she has an anger management problem and a shoe fetish. She takes my shoes out of the closet. I find my slippers under the bed.

So we have 3 very different pets, Marla the 75 lb submissive dog, Holmes the 11 lb dominant cat (that beats up on poor Marla.) and Tiffany the 15 lb switch who beats up on both of the others.

Spinach

Spinach Step 1 - Saute onions and garlic.




Spinach Step 2 - Add spinach leaves.




Spinach Step 3 - Let simmer for about 10 minutes.



Spinach Step 4 - When the spinach is a
dark green color its ready to serve.

Tiffany

Tiffany is our newest pet.

Alex holding Tiffany

Collard Greens

Step 1 - Wash the Collard Greens.




Step 2 - I de-stalk the Collard Greens.




Step 3 - Rendering coconut oil.




Step 4 - Sauteing diced onions and garlic.




Step 5 - Added 1 oz of bacon bits to the
onions and garlic and then started adding the
collard greens. I think I added some cajun
seasoning and a bit of pepper.




Step 6 - I love preparing collard greens
this way because they are flavorful
without being drowned in water.

It's My 35th Birthday!

A Candle for Gabriel

Home Fried Rice

This is a family recipe using leftover rice. This dish contained:

• 1/2 cup onions, chopped
• 1/2 cup carrots, sliced or grated
• 1/4 cup celery, chopped
• 1/2 cup zucchini, peeled and grated
• 1/2 cup sausage, sliced
• 2 cups of rice

Heat a pan with olive oil saute the vegetables, add meat, let it cook. Add rice and mix, letting it simmer for a bit. You can add any meats & vegetables you like, sometimes it depends on what's in the refrigerator. I have used sausage, ham, turkey, chicken, hamburger, pork chops and venison sausage. The vegetables have been onions, green onions, bell peppers, celery, zucchini, broccoli, peas, snow peas and cauliflower. I tend to like a contrast with the colors in the dish; in my case this dish is very colorful.

Holmes Gets A Bath!

Quilts We Made

Mom showed me tricks to making quilts and I helped her with 3 different ones. We made one for my niece, my brother and son. She is so talented, I'm so proud of her accomplishments. I just hope I can make them as well as she does. I plan on making a couple of them to practice on. I look forward to learning a new craft. *grins*

About Mom

While Mom was visiting we were talking about a few things. One of the things we discussed was my sister being upset that Mom had forgotten her girlfriend’s name (They have been together for about 3 years and I consider her my sister-in-law *grins* but that’s a different story).

My sister gets loud when she gets upset and Pam heard my sister going off about Mom forgetting her name. So Pam had hurt feelings and didn’t want to come for the visit. My sister was angry and thought my Mom did it on purpose because she didn’t like Pam. Mom had no idea that by her forgetting Pam’s name that she had caused her to feel hurt. So I had to be the peace maker and get my family to a point where everyone was on the same page.

I ended up talking to all 3 of them; I started with my sister, she told me how the conversation went and how Pam had heard her yelling. The next step was to talk to Mom, she admitted that she was having a hard time remembering things; Mom has never been good with names; forgetting simple things is very difficult for her. It scares me that she is getting older. I never really gave the situation any thought. Now I will have to. So I called my sister back and explained the situation and that Mom felt bad that she had hurt Pam’s feelings. It had never been her intention. My sister finally understood that Mom needed love and compassion instead of anger. Then I spoke to Pam and explained that Mom loved her and that she was the best thing to happen to my sister. *grins* I was happy because everyone was on the same page. When my sister and Pam showed up I quietly reminded Mom of Pam’s name and the visit went really well. Mom talked to Pam as I put the finishing touches on dinner.

Nelly and Pam were helping Janette, their friend move to San Antonio before the New Year. So they were passing through and dropping off Tiffany (Janette’s cat that she can’t keep because of her new job – So I have a new cat. Janette will stop by for visits when she is here in Dallas to see Tiffany.)

Tiffany is slowly adjusting to the household and all of the changes in her environment. Holmes is being a little jerk hissing at her whenever she is around him. Holmes has officially made me angry to the point that I put him in the spare room with a litter box, food and water; he will have to decide how long the time out will last. I need to get a picture of Tiffany soon.

Mole (moh-lay)

This rich mole sauce is the signature red mole sauce. It is a mix of chile peppers, sesame seeds, bread, sugar, peanuts, cinnamon and a secret blend of spices. This is an easier way to make mole if you are limited in time.

Add 4 parts broth (or water) to 1 part paste. Season to taste and stir constantly over low heat. Delicious on chicken, beef, pork or turkey.

What is 'Mole'?

The word "Mole" (pronounced moh-lay) comes from the Aztec word "Molli," meaning "concoction," "stew" or "sauce." To the unenlightened, Mole is a Mexican chocolate sauce. In Mexico, Mole is a hundred dishes in a hundred homes. It varies from town to town and family to family. The most famous Mole, "Mole Poblano de Guajolote" (made with Wild Turkey--the bird, not the booze) is a special complex dish carefully woven together using dried chiles, nuts, seeds, vegetables, spices and chocolate (preferably ground, toasted cacao beans, but Mexican chocolate, such as Ibarra brand, is acceptable). 
 

Some refer to Mole Poblano as the National dish of Mexico. But there are many, many Moles, including Green Mole with Tomatillos, Green Mole with Pumpkinseeds, Orange-Red Mole, Red Mole, Yellow Mole and the famous peasant Soup, Mole de Olla. To some, Mole is a sauce poured on enchiladas and heated up in a microwave. To others, Mole is a Turkey (or Chicken) stew. To me, Mole is my expression of passion for cooking, especially cooking with chiles. It is a tribute to 17th century tradition while it allows me to create a new dish every time I make it. (Mine isn’t as spicy as the one's my relatives make!!!)

WHERE DOES MOLE COME FROM?

There are many stories about the historical origins of Mole. They almost all agree that Mole was born between 1680 and 1688 in one of the convents in the Mexican city, Puebla de los Ángeles. The most frequently told story is that Sor Andrea, sister superior of the Santa Rosa Convent, created the dish to honor the Archbishop for having a convent built for her order. Another spin suggests she was honoring the Viceroy, Don Tomás Antonio de la Cerda y Aragón. She wanted to create the perfect dish, trying to blend the ingredients of the New World with those of the old. 

Another tale puts the spoon in the able hands of Friar Pascual, who had the task of creating a banquet honoring the Viceroy, Don Juan de Palafox y Mendoza. The Friar was picking up after his untidy assistants and put a loose collection of spices on a tray when the wind blew the window open and the odd mix of spices was windswept into the dish of Casuelas he was preparing. Whoever had the first bite of Mole, he or she had the first mouthwatering taste of the deep, dark, thick sauce with the robust chile base...and heaven was born! 

Today, there are two focal points for Mexican Mole: 1) Puebla and 2) Oaxaca, though Veracruz is famous for "Mole Verde" (with Tomatillos and NO nuts or seeds), Guerrero features "Mole Verde" (with ground pumpkinseeds), Mexico City and Guadalajara play host to "Manchamanteles de Cerdo y Pollo" (simple Red Mole with Meat, Fowl and Fruit). Only Oaxaca boasts their exalted Seven Moles. Mole is a dish that is served at weddings and special occasions.

Basic Mole Paste

This great Mole paste is the basis of a terrific Mole sauce. To save time from the labors of making Mole from scratch, make a couple quarts of this paste and make into Mole sauce whenever you need it. To prepare the Mole sauce, just follow the easy instructions in Mole Sauce (from Basic Mole Paste). The paste will last in the freezer for several months. Enjoy! 

Ingredients

• 10 dried ancho chiles
• 6 dried pasilla negro (or negro) chiles
• 4 dried guajillo or mulato chiles
• 6 T black raisins
• 1/2 cup almonds
• 6 T raw sesame seeds
• 1/4 cup raw pumpkin seeds
• 1 slice French bread
• 1 corn tortilla
• One 3-inch piece of Mexican Canela (soft-bark cinnamon)
  OR 1 1/2 t ground cinnamon
• 6 whole cloves
• 1 t black peppercorns
• 1 1/2 t dried oregano
• 1 round of Ibarra Mexican Chocolate (3.1 oz.)

---

Instructions:

Wash the dried chiles under cold running water (hot water will increase the chile fumes). Shake out the chile seeds and break off the stems.

Heat a comal or griddle or even a nonstick skillet and toast the chiles in batches. The chiles should soften and slightly brown. Do not blacken them, or they will become bitter...

When they are all toasted, place them in a large bowl and cover with boiling water. Leave them to steep for 30 minutes. Add the raisins to the hot water so they will plump up.

While the chiles are soaking, place the almonds, the sesame seeds and the pumpkin seeds all in separate pie tins. Toast them in a 350 degree oven for approximately 10 minutes. Watch carefully. Remove them as they begin to turn golden brown.

At the same time, place the French bread and the corn tortilla to toast in the oven.

The toasting of all the nuts and seeds is traditionally done by frying them in lard; the oven method is easier and lower in fat.

Break up the cinnamon, cloves and peppercorns in a mortar or pound with a heavy skillet (a spice grinder will work too).

Grind the chilies almonds, sesame seeds and pumpkin seeds in a blender in at least three separate batches (too much fluid at once will BURN UP YOUR BLENDER!). Add some soaking water for the desired consistency of thick gravy (if soaking water tastes bitter, use plain water instead), so that the mole paste will puree smoothly.

When grinding the last batch, add the raisins, crushed spices, tortilla, bread, oregano and chocolate, broken into small pieces. Makes about 1 quart of mole paste or enough for 2 recipes of Mole Sauce (from Basic Mole Paste #1)

Mole Sauce

This easy sauce is based on the Mole Paste #1. Traditionally in Mexico, family cooks make batches of paste in advance and then make up whatever amount of sauce (or Mole "stew") they need on a particular day. There are many uses for this sauce. My favorite use is to pour the prepared sauce in a casserole dish with freshly grilled or barbequed sliced turkey breast and bake it for 10-20 minutes.

Ingredients

• 3 large tomatoes
• 1/2 onion
• 4 cloves garlic
• 2 t olive oil
• 2 cups (1/2 recipe) Mole Paste #1
• 1 to 2 cups chicken broth for thinning

---

Instructions:

Place tomatoes in a small pan and roast in a preheated 375 degree oven for 20 minutes. Wrap the onion and garlic up in aluminum foil, drizzle with olive oil and roast for 45 minutes in the 375 degree oven.

Place tomatoes, their juices, onion and garlic in a blender and puree.

Add the puree to the Mole paste along with 1 cup of chicken broth. Bring to a simmer in a 3-quart pot. If the Mole seems too thick, add more broth in small amounts until it is the consistency of heavy cream. Makes about 6 cups.

Nutritional Analysis per 1/2 cup serving:

• 115 calories
• 4 g protein
• 16 g carbohydrates
• 5 g fat (1 g saturated fat)
• 0 mg cholesterol
• 12 mg sodium
• 2 g fiber.

Happy New Years

Tamales

Pork Tamales

Prep Time: 1 hour
Cook Time: 4 hours 30 minutes
Yield: 3 dozen

2 pounds pork shoulder roast (made the day before)
Salt and pepper, to taste
2 onions, peeled and sliced
1 garlic bulb, cloves removed and peeled
1 cup of chile powder
2 tablespoons cumin seed, toasted
1 tablespoons salt
2 bags dried corn husks, about 3 dozen
4 cups masa mix
1 tablespoon baking powder
2 teaspoons salt
4 cups reserved broth, warm
1 cup coconut oil

Season the pork shoulder with salt and pepper then place in the crock pot. Add 1-2 cups of broth, the onion and garlic and turn it on high heat for one hour, then turn the heat down to low. Cook until the meat is fork tender and comes apart with no resistance, about 3-4 hours. When done, remove the roast to a platter to cool, reserve the broth. Chop or shred the meat and set aside.

To prepare the sauce, Brown the chile powder. Roast the onion, garlic and cumin. Blend those 3 ingredients together with some broth. Render the coconut oil in a pan then add the chile powder. Add the pureed mixture to the chile powder. Stir the mixture well. Add salt, stir to incorporate. Taste to check seasonings, add more if necessary. Add the meat to the sauce, and mix thoroughly. Let it simmer as you work on the masa.

Go through the dried cornhusks, separate them and discard the silk, be careful since the husks are fragile when dry. Soak them in a sink filled with warm water for 30 minutes to soften.

In a deep bowl, combine the masa, baking powder, chile powder, and salt. Pour the broth into the masa a little at a time, working it in with your fingers. Add the coconut oil to the masa and mix it until the dough has a spongy texture.

Rinse, drain, and dry the corn husks. Set them out on a sheet pan covered by a damp towel along with the bowls of masa dough and beef in chili sauce. Start with the largest husks because they are easier to roll. Lay the husk flat on a plate or in your hand with the smooth side up and the narrow end facing you. Spread a thin, even layer of masa over the surface of the husk with a tablespoon dipped in water. Do not use too much! Add about a tablespoon of the meat filling in the center of the masa. Fold the narrow end up to the center then fold both sides together to enclose the filling. The sticky masa will form a seal. Pinch the wide top closed.

Stand the tamales up in a large pot with the pinched end up. Fill the pot with about an inch of water. Keep the water at a low boil, checking periodically to make sure the water doesn't boil away. Cook them for about an hour.

The tamales are done when the inside pulls away from the husk. The tamale should be soft, firm and not mushy. To serve, unfold the husk and spoon about a tablespoon of remaining beef filling on top.

Step 1 for Meat Filling - We cooked a pork
shoulder roast in the crock pot and the
next morning we chopped the meat up.



Step 2 for Meat Filling -
Roasting the onions and garlic.
We also roasted the cumin.



Step 3 for Meat Filling -
Blend the garlic and onions.



Step 4 for Meat Filling - Brown chile powder.



Step 5 for Meat Filling - Render coconut oil
and stir in the chile powder.



Step 6 for Meat Filling -
Add the blended garlic and onions.



Step 7 for Meat Filling - This is about the color
and consistency that you want to have before
adding the meat to the sauce.



Step 8 for Meat Filling - Simmer mixture.



Step 9 for Meat Filling - Add the meat;
stir it and let it simmer some more.



Step 10 for Meat Filling - This is what the meat
filling should look like when its finished.



Step 1 for the Masa - Mom made the masa
from scratch. I think we added baking
powder in this shot.



Step 2 for the Masa - We added
coconut oil to the mixture.



Step 3 for the Masa - We added hot water.



Step 4 for the Masa - Mom added some chile powder
to the mixture because it gives it the slight pink
color we like the masa to have.



Step 5 for the Masa - Mom says that the masa is ready
when it sticks to your hands and not the bowl.



Step 1 Making the Tamales - We used corn
husks to wrap the tamales in.



Step 2 Making the Tamales - Folding the edge over.



Step 3 Making the Tamales - The Tamal needs to
have the edges sealed so that the juice from the
meat filling doesn't leak out.



Step 4 Making the Tamales - Wrapping it closed.



Step 5 Making the Tamales - Folding the end closed.



Step 6 Making the Tamales - These are the Tamales
after they were cooked. I forgot to get a picture when
we were putting them into the pot. We added about
an inch of water to steam them. I forgot to set a
timer so we let them cook until they smelled like they
were done. They were as you can see in the picture.
(it could have been about 45-60 minutes)



Step 7 Making the Tamales - We tried one a few
minutes later and they were really delicious.
(BTW you don't eat the husks. I know people
that didn't know to unwrap the Tamal.)