Archive | November 2009

Picture Perfect : Gratitude



Looking around, we can see a multitude of things for which to be grateful.  I just took a picture of what I was doing this afternoon.  My mother would often use the left-over bit of pie dough saying she was going to make a little something with it.  So now we call this a Little Something.  It is pie dough rolled out as thin as possible, sprinkled with brown sugar, cinnamon, raisins, dotted with butter, rolled, curled and baked.

I would like to express my gratitude to all those who make things with their hands with love in their hearts and also teach others to do likewise.

 

For more entries on the theme of gratitude, go to Picture Perfect.

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November 26, 2009

Let us be grateful.


This morning’s sky as seen leaning just a bit out the bedroom Velux

 

To me, the best is to be home for Thanksgiving.  The question is “where is home?”  Two phrases come to mind: home is where the heart is and in my Father’s house are many mansions.  So maybe my home just has some rooms that are kinda’ far apart since my heart is attached to wherever my family is, be it north, south, east or west.  I just need some kind of space-time corridor as a hallway between these rooms.

 

Meanwhile, we will celebrate Thanksgiving on Saturday with a group of Franco-Americans.

The Rules?

A person was heard saying it’s legal, everyone does it, we have nothing to reproach ourselves.

Are legality and ubiquity sufficient as principles?

What do you think?

What about conscience?

Can we make enough laws so that everyone becomes Good?

Picture Perfect : Odd One Out

This was taken in 1999 as we walked the st. James Way.  Its caption in the album reads, “A few of the thousands we saw; this one kindly posed for the picture!”

Was it curious about the two peculiar humans walking by, odd ones out also?  We learned a lot on this walk, one of the most important being that by putting one foot in front of another, what starts out as not much eventually adds up and amounts to something.

In the world today, people who try to be fundamentally good in all freedom may seem like odd ones out, but it can have a great effect on society.  We just need a few more to turn their heads and look this way.

 

 

“The penitent is not the sinner who sits in dirt and wraps himself up in a sack, but the man who stops sinning, even though he wears festive clothes and scent and (even though he) sings to the music of flutes and trumpets; besides, do joy and finery not suit to him who has changed his life?”

The Revelation of Arès 30/11

 

 

For more entries on the theme of Odd One Out, go to Picture Perfect.

Cornbread Stuffing

Dressing for Fowl

 

5 stalks celery, chopped

1 recipe cornbread (pg. 150)

6 slices toast or dry bread

1 large onion, chopped

½ cup drippings from fowl

salt and pepper to taste

 

Cook celery and onions in very little water until thoroughly wilted.  Crumble breads together with fingers.  Stir in celery and onions, plus the water in which they were cooked. Season and add drippings.  The mixture should be barely moist, not wet.  Cook fowl ½ the required time, then stuff lightly with dressing and continue cooking until done. Cook any leftover dressing in a separate pan.  This recipe will stuff a large hen or 2 ducks.

This is a good basic dressing.  For variation add ½ pint oysters and liquor, 1 cup chopped pecans or 1 teaspoon sage.

Mrs. William D. Galbraith

 

This is the original recipe from “The Memphis Cookbook”.

I put herbs in – some thyme and definitely a fair amount of sage, maybe three leaves.

I use about equal parts of the cornbread, white bread (baguette) and whole wheat bread.  I make the cornbread two days in advance, crumble it and let it dry out.  You can stuff the main cavity and also fit some in the neck skin and then if there is still extra, use another baking dish.  This depends on how much bread and how big a bird. I did the oyster variation once, but even the French people did not appreciate.

Cornbread

Corn Bread, p. 150, “The Memphis Cookbook”

 

1 cup corn meal

1 heaping teaspoon flour

1 egg

¼ teaspoon baking soda

1 teaspoon baking powder

1 cup buttermilk (lait ribot)

1 tablespoon melted grease

½ teaspoon salt

 

Sift dry ingredients together.  Add buttermilk., then egg, and beat until batter is smooth.  Add grease and blend in well.  Pour batter into very hot, greased skillet and bake at 475°F until brown.  Serves 4.

Mrs. James K. Dobbs, Jr.

 

I put the skillet in the oven while it is pre-heating and that melts whatever fat I am using at the same time.  This is a good recipe for cornbread to be used for stuffing.  Roughly it takes about 20 minutes to bake.

One Hole Cover

A study conducted over a 16 year period has shown that the driver’s seat of a car suffers more wear and tear than does the passenger’s seat.  One vehicle participated in the study.  A second vehicle was showing similar symptoms but was eliminated from the study after it was classed as VEI (vehicle economically irreparable).  The researcher concluded that it was not necessary to buy a set of expensive ugly seat covers when one would be sufficient.

 

In other words, how do you like the slipcover I whipped up from some material I was given?