Thursday, July 7, 2011
I think I'm over that loss of purpose. Now, I'm trying hard to not feel like I wasted all those years of my life.
What has become of this country? I don't recognize it anymore. The America of my youth seems like something from a dream, like it never happened or could happen. I have no sense of kinship with anyone outside my home state. I look with general disgust at the rest of the country. I would no more shed blood on behalf of someone in New York then I'd get a root canal with no pain killers. We no longer share any connection. What do I have in common with someone from California other then our living in America? Shared experiences you might say, but no, not even those exist. Someone from Oregon is as alien to me as someone from Croatia.
On second thought, I defended my family all those years. That will just have to do I guess because what else could I do.
Thursday, May 5, 2011
Thursday, April 21, 2011
Monday, April 11, 2011
Friday, March 11, 2011
For Spockgirl and any other foodies who may be lurking about. I give you Coq Au Vin or Chicken and Wine in English. This recipe is a sort of test of French cooking skills, but here I've reduced it to something easy and fun to make. By the way, it smells incredible as it cooks.
Crockpot Coq Au Vin
8 Boneless Skinless Chicken Thighs
1 ¾ Cups Red Wine
1 Cup Chicken Broth
1 Teaspoon Salt
½ Teaspoon Black Pepper
3 Cloves of Garlic Chopped Fine
8 Ounces Baby Carrots
8 to 10 Pearl Onions (Use the real ones from the produce dept, they taste better then the canned kind)
6 Strips of Bacon Cooked and Chopped or Crumbled
This is either a pack of herbs wrapped in cheese cloth or in a Tea Ball, I use a Tea Ball, anyway, put 2 sprigs (or 3 Teaspoons of Chopped) Parsley, 2 Bay leaves and 2 teaspoons of Thyme in your Bouquet.
Put all of this in your crockpot or slow cooker and put it on low heat. Now….walk away. It needs to cook for 6 hours. Your house is gonna smell marvelous….
Remove the bouquet after the 6 hours have passed; make a mix of 2 tablespoons all-purpose flour and 2 tablespoons water. Remove any grease from the top, thighs have allot of fat and this may not even be necessary but check. Add 8 or 16 ounces of button mushrooms (Depends on how much you like mushrooms) and your water and flour mixture. Stir gently and cook on the high setting for 30 minutes. It will thicken and smell even better. Traditionally this is served with potatoes but it’s basically a stew so those aren’t really needed. It’s also traditionally served in a large low soup dish which I do recommend. Cook or get some French bread (For sopping the sauce) and enjoy. You’ve now cooked one of French Cooking’s great tests of skill, Coq Au Vin or Chicken and Wine. But don’t tell a Frenchman how you did it, the shock would kill them.