Delta Dish
Volume 5 Issue 2
*** Random Thoughts
How is everybody? Surviving winter? Barely?
I think the secret is good books and a new coffee mug. That’s what works for me, anyway. That and playing.
I used to love to make stuff. I think most children do. Creating, coloring, making stuff. The school I attended was so small there were no art electives in high school. It didn’t occur to me to take any crafty things in college because…I have no idea. Too busy making plans for Thursday nights out, probably.
Here lately, I’ve been playing more; having a child around helps. Creating is so satisfying. I’d forgotten how much fun it is to make something, to create. Most people probably have supplies. I know I do – acrylic paint, brushes, stencils, rubber stamps, paper, fabric paint, ribbon, decoupage medium, thread – and on and on. Sometimes I want to get out this stuff and play with it and sometimes I take it all out, look at it and think, “Now what?” I’m not good enough to make something really good. Then I box it all back up, put it away, and do something practical and grownup.
With a child around, though, anything and everything becomes worthwhile and beautiful. What’s the word? Oh, yeah, FUN. Who cares if you wouldn’t hang it up and give it as gift? Who cares? Making it was a blast. That’s what matters most.
Best,
Keetha
There’s a new feature on the blog. You can follow it! Just click “Follow This Blog” to sign up and you’ll be sent alerts when new posts are up.
*** Great Quotes
“The grand essentials of happiness are: something to do, something to love, and something to hope for.” - Allan K. Chalmers
“All children are artists. The problem is how to remain an artist once he grows up.” – Pablo Picasso
*** Fun Food Idea
Is it just me or does everyone think of Red Velvet Cake in February? Love. It. My mother used to make a heart-shaped two-layer red velvet cake around Valentine’s Day. I believe this recipe was her mother's.
Red Velvet Cake
Preheat oven to 350 degrees. Grease and flour 2 8- or 9-inch cake pans.
3 tablespoons cocoa
2 (1-ounce) bottles red food coloring
Mix together and set aside.
Cream together:
1/2 cup vegetable shortening
1 1/2 cup granulated sugar
Add 3 whole eggs and the paste of cocoa and food coloring. Beat for 10 minutes.
Add:
1 cup buttermilk
2 1/4 cups cake flour that has been sifted three times with 1 teaspoon salt.
Add 1 teaspoon vanilla and mix well.
In a separate bowl, combine 1 tablespoon vinegar and 1 teaspoon baking soda. Add that to the mixture.
Whew. Pour all that in the prepared pans and bake for about 30 to 35 minutes.
Cool on wire racks for a few minutes before turning out to cool completely.
Icing
Cream together:
1 stick butter
8 tablespoons vegetable shortening
1 cup granulated sugar
Add 3 tablespoons flour, one at a time. Add 2/3 cup sweet (whole) milk and 2 teaspoons vanilla. Beat with mixer for 12 minutes.
Enjoy and indulge; you've earned it.
Rosemary and Red Wine Tenderloin
*** Fun Idea Although Not Food
A couple of Valentine’s crafts:
(First buy up a bunch of cheap crayons.)
Remember sharpening crayons, sprinkling the shavings between and betwixt wax paper, and ironing it? I love that.
Chop more crayons and melt them together to form heart-shaped rainbow-swirled chunky crayons.
*** Pass It On
If there’s someone you think would enjoy this newsletter, please forward this issue in its entirety. You’re welcome to comment here with your email address to subscribe or send an email with "subscribe" in the subject line to kudzuuu at gmail dot com.
*** Hit the Highlights
Math and me – this is why successfully balancing a bank statement feels like a victory.
Turns out Moms do know best.
How one birthday can actually be two weeks.
Be the first in your neighborhood to know when fresh blog posts are up! Visit www.keetha.com and click on “Follow This Blog” to the right, about midway down the page. You’ll be alerted when a new content is posted. It’s painless, fast, and totally no cost, of course.
*** Shameless Bid for Commerce
“Keetha DePriest Reed's "More Culinary Kudzu: Recollections and Recipes from Growing Up Southern" is part cookbook, part collection of wonderful essays on food, family and growing up Southern and altogether great fun… I would very highly recommend "More Culinary Kudzu" to anybody who enjoys good food and good writing as well as to anybody who wants to find out more about the South. As for me, I only have one question left - how do I get invited to one of their family reunions?” – review by ReaderViews.com
*** Recommended Reading
It depends on what you’re in the mood for. For mystery and intrigue, along with a bit of history, I recommend both “The Lace Reader” by Brunonia Barry and “The Savage Garden” by Mark Mills. Both excellent.
For an all-around great read, “I Capture the Castle” by Dodie Smith. It is wonderful.
The books I read last month, along with witty and insightful comments, are listed here.
*** Adorable Thing My Child Said
"What would a cross between a chicken and a teacher say?"
???
"Bak, bak, do your homework! Bak, bak, do your homework!"
*** Mississippi Writers Guild
The Mississippi Writers Guild sponsors writer workshops, conferences, writer retreats and reputable writing contests. Membership dues are only $40.00 per year. The Mississippi Writers Guild is a non-profit association of writers from all over the state and is a growing part of Mississippi’s literary art landscape.
*** Calendar of Events
Saturday, February 14th – St. Valentine’s Day
Tuesday, February 24th – Mardi Gras
One year ago this month, I first read “Lonesome Dove,” which is incredible and you should read it. Yes, you. Even if you don’t like Westerns or cowboys or historical fiction. It’s that good.
*** Reminders and Unsubscribe Info.
If you would like to unsubscribe from this newsletter, simply send an email with “unsubscribe” in the subject line to keethadreed@yahoo.com - we’ll miss you but won’t harass you about staying or coming back.
2009 © Pecan Street Press. All rights reserved.
Wednesday, July 29, 2009
January 2009
Delta Dish
Volume 5 Issue 1
*** Random Thoughts
Fresh and new and shiny and clean – isn’t the new year grand? Everything seems possible now, like it does each January.
I won’t bore you with what I’m working on; it’s the same thing everyone is – eating healthy, exercising, getting organized, and more challenging, STAYING organized.
While there are some people who count the days until spring and beach vacations, I enjoy winter. I like cold mornings and wearing sweaters, wrapping my hands around a mug of coffee to keep warm. The highs for the next week are forecasted not to reach above the 50s. Perfect.
Best,
Keetha
*** Great Quotes
“There is a privacy about it which no other season gives you… only in the winter, in
the country, can you have longer, quiet stretches when you can savor belonging to yourself.”
- Ruth Stout
*** Fun Food Idea
In the spirit of the healthy eating bandwagon that everybody and their brother is on, I’ve been focused on side dishes lately to make healthy-for-you yet average-tasting entrees more palatable.
It’s not all that easy. People who are health foodies say fresh food is best, that high quality, healthy ingredients really are good. While all that is true there is no way I will be convinced that steamed broccoli tastes better than baked potatoes stuffed with cheddar cheese, crisp bacon, and chopped green onions. I don’t care how organic or whatever the broccoli is. Just. No. Way. The reason fattening foods generally taste so good is because they’re flavored with FAT, which tastes good.
Although I have found two side dishes that are quite tasty and if not out-and-out healthy, at least they aren’t FRIED.
Again with the Sautéed Spinach:
Heat about a tablespoon of olive oil and a tablespoon of butter in a large skillet. When it’s melted and warm, add some chopped onion and two cloves of garlic, minced. Cook on low heat until the onions are caramelized, about 30 minutes. Add a bag of fresh spinach, cover, and cook until wilted, which will take no time at all – just a few minutes. Serve immediately.
If there are any leftovers, which I doubt, but if there are, you could use it as a filling for stuffed chicken breasts or mushrooms.
Shredded Brussel Sprouts with Bacon
I’m operating on the theory that if it’s green it must be healthy, so healthy that the greenness cancels about the fatty bacon. Makes perfect sense to me.
Start with a pound of brussel sprouts, which need to be rinsed, the tough bottoms cut off, and cored. Then chop them roughly. I first tried grating them but it didn’t work too well.
Saute 4 or 5 pieces of bacon. (You can use turkey bacon) Remove from skillet and set aside. Pour off all but one tablespoon of bacon grease, unless you used turkey bacon in which case there will be no grease to pour off and you’ll need to add about 1 tablespoon of olive or vegetable oil. Add 1 to 2 tablespoons of butter to skillet and heat over medium heat.
Add about one-third cup of nuts – I’ve used walnuts, I’ve used almonds, the recipe called for pine nuts – and sauté a few minutes. Then add the shredded brussel sprouts and about 2 green onions, chopped. Cook on medium for 10 to 15 minutes.
Top with crumbled bacon and serve.
The older I get, the more I appreciate things that taste good and are good for me, although the term “tastes good” has gotten much broader. Much.
A few recipes from last month and in complete disregard for the eating healthy business:
Grits: They’re not just for breakfast, especially if they have a ton o’ cheese and garlic.
Brown Sugar Pound Cake – perfect for enjoying with friends over a cup of coffee.
*** Pass It On
If there’s someone you think would enjoy this newsletter, please forward this issue in its entirety. . You’re welcome to comment here with your email address or send an email with "subscribe" in the subject line to kudzuuu at gmail dot com.
*** Hit the Highlights
If you’d like to know when fresh blog posts are up, visit and click on “Follow This Blog” to the right, about midway down the page. It’s painless, fast, and totally no cost, of course.
I don’t make resolutions.
Everyone should have a Mrs. Ellard.
Shopping Malls R Us
*** Shameless Bid for Commerce
“Keetha DePriest Reed's "More Culinary Kudzu: Recollections and Recipes from Growing Up Southern" is part cookbook, part collection of wonderful essays on food, family and growing up Southern and altogether great fun… I would very highly recommend "More Culinary Kudzu" to anybody who enjoys good food and good writing as well as to anybody who wants to find out more about the South. As for me, I only have one question left - how do I get invited to one of their family reunions?” – review by ReaderViews.com
*** Recommended Reading
I gravitate toward books set in small towns, especially southern ones. I like the main characters to be women. And if food is involved in some form or fashion, all the better.
Well.
I have a found a new favorite author and she is Sarah Addison Allen. I read “Garden Spells” first, which was the 2008 Southern Independent Booksellers Alliance book of the year. I finished it in less than two days and was sorry when I was done.
I promptly ordered Allen’s next book, “The Sugar Queen” as my book club pick for January. I heartily recommend both books.
The books I read last month, along with witty and insightful comments.
*** Adorable Thing My Child Said
Last Monday was the first day of a regular plain old workweek, the first one in two weeks. It was cold and rained all day. After we got home, my hands were full and I was unlocking the door. He stood next to me on the steps and said, “Mommy, how was your day at work?”
I don’t think he’d ever asked me that before. Bless his heart, he seemed genuinely interested.
*** Mississippi Writers Guild
The Mississippi Writers Guild sponsors writer workshops, conferences, writer retreats and reputable writing contests. Membership dues are only $40.00 per year. Learn more.
The Mississippi Writers Guild is a non-profit association of writers from all over the state and is a growing part of Mississippi’s literary art landscape.
*** Calendar of Events
Wait – what’s this – it appears that SOMEBODY has a birthday this month! Oh, wait – that’s me! January 21st.
February Delta Dish will be delivered around February 4th. Or possibly February 11th. On a Wednesday, though. If it’s not a Friday.
*** Reminders and Unsubscribe Info.
If you would like to unsubscribe from this newsletter, simply send an email with “unsubscribe” in the subject line to keethadreed@yahoo.com - we’ll miss you but won’t harass you about staying or coming back.
2009 © Pecan Street Press. All rights reserved.
Volume 5 Issue 1
*** Random Thoughts
Fresh and new and shiny and clean – isn’t the new year grand? Everything seems possible now, like it does each January.
I won’t bore you with what I’m working on; it’s the same thing everyone is – eating healthy, exercising, getting organized, and more challenging, STAYING organized.
While there are some people who count the days until spring and beach vacations, I enjoy winter. I like cold mornings and wearing sweaters, wrapping my hands around a mug of coffee to keep warm. The highs for the next week are forecasted not to reach above the 50s. Perfect.
Best,
Keetha
*** Great Quotes
“There is a privacy about it which no other season gives you… only in the winter, in
the country, can you have longer, quiet stretches when you can savor belonging to yourself.”
- Ruth Stout
*** Fun Food Idea
In the spirit of the healthy eating bandwagon that everybody and their brother is on, I’ve been focused on side dishes lately to make healthy-for-you yet average-tasting entrees more palatable.
It’s not all that easy. People who are health foodies say fresh food is best, that high quality, healthy ingredients really are good. While all that is true there is no way I will be convinced that steamed broccoli tastes better than baked potatoes stuffed with cheddar cheese, crisp bacon, and chopped green onions. I don’t care how organic or whatever the broccoli is. Just. No. Way. The reason fattening foods generally taste so good is because they’re flavored with FAT, which tastes good.
Although I have found two side dishes that are quite tasty and if not out-and-out healthy, at least they aren’t FRIED.
Again with the Sautéed Spinach:
Heat about a tablespoon of olive oil and a tablespoon of butter in a large skillet. When it’s melted and warm, add some chopped onion and two cloves of garlic, minced. Cook on low heat until the onions are caramelized, about 30 minutes. Add a bag of fresh spinach, cover, and cook until wilted, which will take no time at all – just a few minutes. Serve immediately.
If there are any leftovers, which I doubt, but if there are, you could use it as a filling for stuffed chicken breasts or mushrooms.
Shredded Brussel Sprouts with Bacon
I’m operating on the theory that if it’s green it must be healthy, so healthy that the greenness cancels about the fatty bacon. Makes perfect sense to me.
Start with a pound of brussel sprouts, which need to be rinsed, the tough bottoms cut off, and cored. Then chop them roughly. I first tried grating them but it didn’t work too well.
Saute 4 or 5 pieces of bacon. (You can use turkey bacon) Remove from skillet and set aside. Pour off all but one tablespoon of bacon grease, unless you used turkey bacon in which case there will be no grease to pour off and you’ll need to add about 1 tablespoon of olive or vegetable oil. Add 1 to 2 tablespoons of butter to skillet and heat over medium heat.
Add about one-third cup of nuts – I’ve used walnuts, I’ve used almonds, the recipe called for pine nuts – and sauté a few minutes. Then add the shredded brussel sprouts and about 2 green onions, chopped. Cook on medium for 10 to 15 minutes.
Top with crumbled bacon and serve.
The older I get, the more I appreciate things that taste good and are good for me, although the term “tastes good” has gotten much broader. Much.
A few recipes from last month and in complete disregard for the eating healthy business:
Grits: They’re not just for breakfast, especially if they have a ton o’ cheese and garlic.
Brown Sugar Pound Cake – perfect for enjoying with friends over a cup of coffee.
*** Pass It On
If there’s someone you think would enjoy this newsletter, please forward this issue in its entirety. . You’re welcome to comment here with your email address or send an email with "subscribe" in the subject line to kudzuuu at gmail dot com.
*** Hit the Highlights
If you’d like to know when fresh blog posts are up, visit and click on “Follow This Blog” to the right, about midway down the page. It’s painless, fast, and totally no cost, of course.
I don’t make resolutions.
Everyone should have a Mrs. Ellard.
Shopping Malls R Us
*** Shameless Bid for Commerce
“Keetha DePriest Reed's "More Culinary Kudzu: Recollections and Recipes from Growing Up Southern" is part cookbook, part collection of wonderful essays on food, family and growing up Southern and altogether great fun… I would very highly recommend "More Culinary Kudzu" to anybody who enjoys good food and good writing as well as to anybody who wants to find out more about the South. As for me, I only have one question left - how do I get invited to one of their family reunions?” – review by ReaderViews.com
*** Recommended Reading
I gravitate toward books set in small towns, especially southern ones. I like the main characters to be women. And if food is involved in some form or fashion, all the better.
Well.
I have a found a new favorite author and she is Sarah Addison Allen. I read “Garden Spells” first, which was the 2008 Southern Independent Booksellers Alliance book of the year. I finished it in less than two days and was sorry when I was done.
I promptly ordered Allen’s next book, “The Sugar Queen” as my book club pick for January. I heartily recommend both books.
The books I read last month, along with witty and insightful comments.
*** Adorable Thing My Child Said
Last Monday was the first day of a regular plain old workweek, the first one in two weeks. It was cold and rained all day. After we got home, my hands were full and I was unlocking the door. He stood next to me on the steps and said, “Mommy, how was your day at work?”
I don’t think he’d ever asked me that before. Bless his heart, he seemed genuinely interested.
*** Mississippi Writers Guild
The Mississippi Writers Guild sponsors writer workshops, conferences, writer retreats and reputable writing contests. Membership dues are only $40.00 per year. Learn more.
The Mississippi Writers Guild is a non-profit association of writers from all over the state and is a growing part of Mississippi’s literary art landscape.
*** Calendar of Events
Wait – what’s this – it appears that SOMEBODY has a birthday this month! Oh, wait – that’s me! January 21st.
February Delta Dish will be delivered around February 4th. Or possibly February 11th. On a Wednesday, though. If it’s not a Friday.
*** Reminders and Unsubscribe Info.
If you would like to unsubscribe from this newsletter, simply send an email with “unsubscribe” in the subject line to keethadreed@yahoo.com - we’ll miss you but won’t harass you about staying or coming back.
2009 © Pecan Street Press. All rights reserved.
December 2008
Delta Dish
Volume 4 Issue 12
*** Random Thoughts
The other day I was at the grocery store and I tripped and bumped a rack and somehow or another a Christmas magazine landed in my cart. (Maybe because I stood in front of the rack and perused Christmas issues for ten minutes before deciding, “Yes, I have to have this.” and carefully placing it in my cart. Details)
I am one of those annoying people who genuinely love the holidays. To me, the stretch between October and early January really is the most wonderful time of year.
Often I have big plans and big ideas (big! huge!) yet when December arrives, it comes with a whole bunch of other activities and obligations, so that a few days after Christmas, I think, “Now, wait a minute. I didn’t make gingerbread waffles. Or put together a photo collage of those old Christmas pictures. Or make that recipe I saw. Or drink hot chocolate and look at Christmas lights. Or watch the Charlie Brown Christmas Special while wearing pajamas. Not fair!”
This year I aim to take things slower and lower the bar a bit. I want the holidays to feel richer and less frantic. I hope to enjoy more the things we do even if I get none of those things done.
Merry Christmas!
Best,
Keetha
*** Great Quotes
For unto us a child is born, unto us a son is given; and the government shall be upon his shoulders; and his name shall be called Wonderful, Counsellor, the Mighty God, the everlasting Father, the Prince of Peace. – Isaiah 9:6
I heard the bells on Christmas Day
Their old, familiar carols play,
And wild and sweet the words repeat
Of peace on earth, good - will to men!
- Longfellow
*** Fun Food Idea
Toffee
My grandmother makes this candy each year at Christmas. She does it ahead of time and it freezes it and it’s always delicious.
It makes a great gift, too.
1 1/2 to 2 cups chopped blanched almonds (or coarsely chopped pecans, walnuts, pistachios, or hazelnuts or whatever kind of nuts you prefer)
1 cup unsalted butter (do not substitute) (No joking about that.)
1 cup sugar
2 tablespoons water
1/2 teaspoon baking soda
1 cup coarsely chopped chocolate
Butter a pan. The recipe calls for 9x13 pyrex dish; I’ve used that and I’ve also used half baking sheets. Anything heatproof works fine.
Sprinkle half of nuts in greased pan and set aside. (You can leave out this step if you don’t care for nuts.)
Melt butter, sugar, and water together over medium heat. Bring to a boil, stirring often until temperature reaches 300 degrees. Remove from heat and quickly stir in baking soda. Pour mixture into the prepared pan and let harden.
(If you’re going to freeze the toffee, stop here. Let toffee get completely cool and hard, break into pieces, and put in a freezer zip top bag and freeze.)
Sprinkle chocolate over the top and let stand for 5 minutes. Spread chocolate over the top and sprinkle with additional chopped nuts while chocolate is still warm.
Let cool completely and break into pieces.
Keeps well in an airtight container.
When ready to serve or give away, take toffee from freezer and let come to room temperature and thaw – a few hours or so.
Melt chocolate – dark chocolate, milk chocolate, whatever you like – and pour over toffee, smoothing with an offset spatula.
You can play around with different combinations – white chocolate and toasted macadamia nuts, bittersweet chocolate and hazelnuts, milk chocolate and peanuts.
The back story.
If you’d like to make your own homemade marshmallows.
A few recipes from last month:
My new favorite side dish.
Chicken entree easy enough for weeknights, tasty enough for company.
Everybody loves these appetizers.
*** Pass It On
If there’s someone who you think would enjoy this newsletter, please forward this issue in its entirety. You’re welcome to comment here with your email address to subscribe or send an email with "subscribe" in the subject line to kudzuuu at gmail dot com.
*** Hit the Highlights – a few blog posts from last month
‘Cruciatingly embarrassing photos from the 80s. Don’t say I didn’t warn you.
Spiral bound
November photos
Home office tour
Check the blog often!
*** Shameless Bid for Commerce
To see what people, who I didn’t pay (really!), say about More Culinary Kudzu, visit here.
*** Recommended Reading
I recommend these books every year around this time. They’re great Christmas reads:
Redbird Christmas by Fannie Flagg (Have your tissues handy for this one.)
The Christmas Train by David Baldacci
My take on all the books I read last month.
*** Adorable Thing My Child Said
So much cuteness. He is in love with the holidays, the pageantry, the lights, the warmth. Seeing it through his eyes is enchanting. So much so that my brain is addled and I can’t think of a single adorable thing he said.
*** Mississippi Writers Guild
The Mississippi Writers Guild is a non-profit association of writers from all over the state and is a growing part of Mississippi’s literary art landscape. Membership dues are only $40.00 per year. To learn more, visit here.
*** Reminders and Unsubscribe Info.
If you would like to unsubscribe from this newsletter, simply send an email with “unsubscribe” in the subject line to kudzuuu at gmail dot com - we’ll miss you but won’t harass you about staying or coming back.
2008 © Pecan Street Press. All rights reserved.
Volume 4 Issue 12
*** Random Thoughts
The other day I was at the grocery store and I tripped and bumped a rack and somehow or another a Christmas magazine landed in my cart. (Maybe because I stood in front of the rack and perused Christmas issues for ten minutes before deciding, “Yes, I have to have this.” and carefully placing it in my cart. Details)
I am one of those annoying people who genuinely love the holidays. To me, the stretch between October and early January really is the most wonderful time of year.
Often I have big plans and big ideas (big! huge!) yet when December arrives, it comes with a whole bunch of other activities and obligations, so that a few days after Christmas, I think, “Now, wait a minute. I didn’t make gingerbread waffles. Or put together a photo collage of those old Christmas pictures. Or make that recipe I saw. Or drink hot chocolate and look at Christmas lights. Or watch the Charlie Brown Christmas Special while wearing pajamas. Not fair!”
This year I aim to take things slower and lower the bar a bit. I want the holidays to feel richer and less frantic. I hope to enjoy more the things we do even if I get none of those things done.
Merry Christmas!
Best,
Keetha
*** Great Quotes
For unto us a child is born, unto us a son is given; and the government shall be upon his shoulders; and his name shall be called Wonderful, Counsellor, the Mighty God, the everlasting Father, the Prince of Peace. – Isaiah 9:6
I heard the bells on Christmas Day
Their old, familiar carols play,
And wild and sweet the words repeat
Of peace on earth, good - will to men!
- Longfellow
*** Fun Food Idea
Toffee
My grandmother makes this candy each year at Christmas. She does it ahead of time and it freezes it and it’s always delicious.
It makes a great gift, too.
1 1/2 to 2 cups chopped blanched almonds (or coarsely chopped pecans, walnuts, pistachios, or hazelnuts or whatever kind of nuts you prefer)
1 cup unsalted butter (do not substitute) (No joking about that.)
1 cup sugar
2 tablespoons water
1/2 teaspoon baking soda
1 cup coarsely chopped chocolate
Butter a pan. The recipe calls for 9x13 pyrex dish; I’ve used that and I’ve also used half baking sheets. Anything heatproof works fine.
Sprinkle half of nuts in greased pan and set aside. (You can leave out this step if you don’t care for nuts.)
Melt butter, sugar, and water together over medium heat. Bring to a boil, stirring often until temperature reaches 300 degrees. Remove from heat and quickly stir in baking soda. Pour mixture into the prepared pan and let harden.
(If you’re going to freeze the toffee, stop here. Let toffee get completely cool and hard, break into pieces, and put in a freezer zip top bag and freeze.)
Sprinkle chocolate over the top and let stand for 5 minutes. Spread chocolate over the top and sprinkle with additional chopped nuts while chocolate is still warm.
Let cool completely and break into pieces.
Keeps well in an airtight container.
When ready to serve or give away, take toffee from freezer and let come to room temperature and thaw – a few hours or so.
Melt chocolate – dark chocolate, milk chocolate, whatever you like – and pour over toffee, smoothing with an offset spatula.
You can play around with different combinations – white chocolate and toasted macadamia nuts, bittersweet chocolate and hazelnuts, milk chocolate and peanuts.
The back story.
If you’d like to make your own homemade marshmallows.
A few recipes from last month:
My new favorite side dish.
Chicken entree easy enough for weeknights, tasty enough for company.
Everybody loves these appetizers.
*** Pass It On
If there’s someone who you think would enjoy this newsletter, please forward this issue in its entirety. You’re welcome to comment here with your email address to subscribe or send an email with "subscribe" in the subject line to kudzuuu at gmail dot com.
*** Hit the Highlights – a few blog posts from last month
‘Cruciatingly embarrassing photos from the 80s. Don’t say I didn’t warn you.
Spiral bound
November photos
Home office tour
Check the blog often!
*** Shameless Bid for Commerce
To see what people, who I didn’t pay (really!), say about More Culinary Kudzu, visit here.
*** Recommended Reading
I recommend these books every year around this time. They’re great Christmas reads:
Redbird Christmas by Fannie Flagg (Have your tissues handy for this one.)
The Christmas Train by David Baldacci
My take on all the books I read last month.
*** Adorable Thing My Child Said
So much cuteness. He is in love with the holidays, the pageantry, the lights, the warmth. Seeing it through his eyes is enchanting. So much so that my brain is addled and I can’t think of a single adorable thing he said.
*** Mississippi Writers Guild
The Mississippi Writers Guild is a non-profit association of writers from all over the state and is a growing part of Mississippi’s literary art landscape. Membership dues are only $40.00 per year. To learn more, visit here.
*** Reminders and Unsubscribe Info.
If you would like to unsubscribe from this newsletter, simply send an email with “unsubscribe” in the subject line to kudzuuu at gmail dot com - we’ll miss you but won’t harass you about staying or coming back.
2008 © Pecan Street Press. All rights reserved.
November 2008
Delta Dish
Volume 4 Issue 11
*** Random Thoughts
Like last year and the year before, I am happy to see November. Last month was a whirlwind. November seems kinder and gentler. The hubbub of Christmas hasn’t quite begun and the promise of autumn has arrived – cool temperatures, flannel pajamas, warm soups for dinner.
My fiancé and I are hosting Thanksgiving dinner this year. I’ve been thinking about the menu lately. Okay, that’s a lie. I’ve been thinking about the menu for close to two months. In early October, I wrote out the menu. OH YES I DID. I looked online for ideas for inventive table décor and came across an article on Martha Stewart’s website wherein you take acorns and use an awl and attach hooks and something, I don’t know. I remember thinking if I had to do a dozen of those, I would not be sane and then what fun would Thanksgiving be.
Our families will be here for Thanksgiving. We’ll have smoked turkey and honey baked ham and my grandmother ‘s dressing and I’m almost beside myself, I’m so looking forward.
Wishing you and yours a wonderful holiday.
Best,
Keetha
*** Great Quote
“There is one day that is ours. There is one day when all we Americans who are not self-made go back to the old home to eat saleratus biscuits and marvel how much nearer to the porch the old pump looks than it used to. Thanksgiving Day is the one day that is purely American.” -- O. Henry
*** Fun Food Idea
Does it seem to you that many magazines, in their November issues, have recipes that are invariably for a new twist on traditional Thanksgiving dishes? Or the articles encourage readers to try something new this year?
Me, I encourage you to not try anything new this year. I like the traditional holiday dishes. I like having on our Thanksgiving table what we always have, forever and ever, amen.
Having said that, though, if you ARE in the market for something newish to do with sweet potatoes, you may want to try baking them twice, like so:
Preheat oven to 350.
Scrub 6 potatoes and bake until tender, probably 45 to 60 minutes, depending on their size. Let cool.
Scoop out insides and place in a large bowl. Add a few tablespoons of softened butter, one small can crushed pineapple, drained, a teaspoon or two of orange zest, a teaspoon of almond flavoring or a splash of Amaretto, and a sprinkling of nutmeg. Stir well and put back in potato shells. Bake for about 10 to 15 minutes.
Another easy dish to try:
My fiancé, Jeffrey, introduced me to this dish and it's been a standard in our kitchen ever since. It came from a cookbook from his hometown of Hollandale, Mississipi. Rice Dressing can be a side dish, not unlike traditional cornbread dressing (only it’s, you know, RICE) or a meal-in-one.
1 cup rice, uncooked
1 can Cream of whatever soup (you can use cream of mushroom, cream of celery, cream of whatever your heart desires)
about half that empty soup can of water
1 can French onion soup
1 pound ground turkey (or beef), uncooked
1 onion, chopped
1 bell pepper, chopped
(Or you can use one package of frozen chopped onion and bell pepper.)
About 3 ribs stalks of celery, chopped
Preheat oven to 350 degrees.
Combine all ingredients in a 9x13-inch casserole dish. Stir well and cover tightly with aluminum foil.
Bake for about one hour.
Note: Smells crazy good while it’s cooking.
*** Pass It On
If there’s someone who you think would enjoy this newsletter, please forward this issue in its entirety. You’re welcome to comment here with your email address to subscribe or send an email with "subscribe" in the subject line to kudzuuu at gmail dot com.
*** Hit the Highlights
The blog has a shiny new look. Check it out!
For the third year, I’m participating in National Blog Posting Month, wherein I will post every day for the month of November.
A few choice blog posts from this past month:
A tribute to my high school history teacher on election day.
Photos of things that caught my eye
Fall goodness
Our trip to Charleston
Part One
Part Two
Part Three
Part Four
Check the blog often!
*** Shameless Bid for Commerce
To see what people, who I didn’t pay (really!), say about More Culinary Kudzu, visit here.
*** Recommended Reading
My take on all the books I read last month:
*** Adorable Thing My Child Said
He and I are looking at a Christmas magazine together, oohing and aahing over the cookies. He says:
Mommy, can we make these at Christmas?
Oooh, what about those?
Can we make this one?
And then he says: You can take pictures and put it on your blog.
*** Mississippi Writers Guild
The Mississippi Writers Guild is a non-profit association of writers from all over the state and is a growing part of Mississippi’s literary art landscape. Membership dues are only $40.00 per year. To learn more, visit here.
*** Calendar of Events
Saturday, November 15 – Christmas Open House in Winona. My head really may explode from all this goodness.
Thursday, November 27 – Thanksgiving
*** Reminders and Unsubscribe Info.
If you would like to unsubscribe from this newsletter, simply send an email with “unsubscribe” in the subject line to kudzuuu at gmail dot com - we’ll miss you but won’t harass you about staying or coming back.
2008 © Pecan Street Press. All rights reserved.
Volume 4 Issue 11
*** Random Thoughts
Like last year and the year before, I am happy to see November. Last month was a whirlwind. November seems kinder and gentler. The hubbub of Christmas hasn’t quite begun and the promise of autumn has arrived – cool temperatures, flannel pajamas, warm soups for dinner.
My fiancé and I are hosting Thanksgiving dinner this year. I’ve been thinking about the menu lately. Okay, that’s a lie. I’ve been thinking about the menu for close to two months. In early October, I wrote out the menu. OH YES I DID. I looked online for ideas for inventive table décor and came across an article on Martha Stewart’s website wherein you take acorns and use an awl and attach hooks and something, I don’t know. I remember thinking if I had to do a dozen of those, I would not be sane and then what fun would Thanksgiving be.
Our families will be here for Thanksgiving. We’ll have smoked turkey and honey baked ham and my grandmother ‘s dressing and I’m almost beside myself, I’m so looking forward.
Wishing you and yours a wonderful holiday.
Best,
Keetha
*** Great Quote
“There is one day that is ours. There is one day when all we Americans who are not self-made go back to the old home to eat saleratus biscuits and marvel how much nearer to the porch the old pump looks than it used to. Thanksgiving Day is the one day that is purely American.” -- O. Henry
*** Fun Food Idea
Does it seem to you that many magazines, in their November issues, have recipes that are invariably for a new twist on traditional Thanksgiving dishes? Or the articles encourage readers to try something new this year?
Me, I encourage you to not try anything new this year. I like the traditional holiday dishes. I like having on our Thanksgiving table what we always have, forever and ever, amen.
Having said that, though, if you ARE in the market for something newish to do with sweet potatoes, you may want to try baking them twice, like so:
Preheat oven to 350.
Scrub 6 potatoes and bake until tender, probably 45 to 60 minutes, depending on their size. Let cool.
Scoop out insides and place in a large bowl. Add a few tablespoons of softened butter, one small can crushed pineapple, drained, a teaspoon or two of orange zest, a teaspoon of almond flavoring or a splash of Amaretto, and a sprinkling of nutmeg. Stir well and put back in potato shells. Bake for about 10 to 15 minutes.
Another easy dish to try:
My fiancé, Jeffrey, introduced me to this dish and it's been a standard in our kitchen ever since. It came from a cookbook from his hometown of Hollandale, Mississipi. Rice Dressing can be a side dish, not unlike traditional cornbread dressing (only it’s, you know, RICE) or a meal-in-one.
1 cup rice, uncooked
1 can Cream of whatever soup (you can use cream of mushroom, cream of celery, cream of whatever your heart desires)
about half that empty soup can of water
1 can French onion soup
1 pound ground turkey (or beef), uncooked
1 onion, chopped
1 bell pepper, chopped
(Or you can use one package of frozen chopped onion and bell pepper.)
About 3 ribs stalks of celery, chopped
Preheat oven to 350 degrees.
Combine all ingredients in a 9x13-inch casserole dish. Stir well and cover tightly with aluminum foil.
Bake for about one hour.
Note: Smells crazy good while it’s cooking.
*** Pass It On
If there’s someone who you think would enjoy this newsletter, please forward this issue in its entirety. You’re welcome to comment here with your email address to subscribe or send an email with "subscribe" in the subject line to kudzuuu at gmail dot com.
*** Hit the Highlights
The blog has a shiny new look. Check it out!
For the third year, I’m participating in National Blog Posting Month, wherein I will post every day for the month of November.
A few choice blog posts from this past month:
A tribute to my high school history teacher on election day.
Photos of things that caught my eye
Fall goodness
Our trip to Charleston
Part One
Part Two
Part Three
Part Four
Check the blog often!
*** Shameless Bid for Commerce
To see what people, who I didn’t pay (really!), say about More Culinary Kudzu, visit here.
*** Recommended Reading
My take on all the books I read last month:
*** Adorable Thing My Child Said
He and I are looking at a Christmas magazine together, oohing and aahing over the cookies. He says:
Mommy, can we make these at Christmas?
Oooh, what about those?
Can we make this one?
And then he says: You can take pictures and put it on your blog.
*** Mississippi Writers Guild
The Mississippi Writers Guild is a non-profit association of writers from all over the state and is a growing part of Mississippi’s literary art landscape. Membership dues are only $40.00 per year. To learn more, visit here.
*** Calendar of Events
Saturday, November 15 – Christmas Open House in Winona. My head really may explode from all this goodness.
Thursday, November 27 – Thanksgiving
*** Reminders and Unsubscribe Info.
If you would like to unsubscribe from this newsletter, simply send an email with “unsubscribe” in the subject line to kudzuuu at gmail dot com - we’ll miss you but won’t harass you about staying or coming back.
2008 © Pecan Street Press. All rights reserved.
October 2008
Delta Dish
Volume 4 Issue 10
*** Random Thoughts
Let me ask you something: are you busy these days? I thought so.
Did you feel so busy when you were a child? Were you days this full? Mine weren’t, not that I remember.
My son plays soccer Tuesdays and Thursdays. He has children’s activities at church Wednesday nights. He begged to join Cub Scouts. I think Cub Scouts is a great thing. But Scouts meets on Mondays. That would have him not at home, busy with activities, FOUR weeknights out of five.
I told him maybe next year. What I didn’t tell him is that he would probably have to choose between soccer and scouting. He loves soccer. I think it’s great that he plays; he’s part of a team and is getting good exercise while he has fun.
A few weeks ago the school sent home something about art lessons offered after school, one or two afternoons a week. I briefly wondered if I could figure out a way to make that work. Then I came to my senses; I don’t want him over-scheduled.
As it is now, Monday night is pretty much the only night we have to sit down at the table and eat a meal.
The best I can remember when I was a child, we did that every single night, except Wednesdays when we ate at church. (It seems like it was spaghetti most Wednesdays. We’d also have salad with the spaghetti – iceburg lettuce dressed with Italian dressing in white Styrofoam bowls, which has nothing to do with anything. I just hadn’t thought about those salads in years. See what it’s like in my world? The most random things take me down memory lane.)
Maybe I didn’t have the opportunities kids these days have. Children today have so many options to be enriched and well-rounded. Then again, I was home with my family at least three nights out of the week. Which is more valuable?
Why are there no easy answers?
At least there’s this: Oh, happy day, fall has arrived. I’m looking forward to all this golden goodness ahead of us: brisk mornings, football games, the State Fair, trick or treating, and turning leaves that usher in Thanksgiving. Before we know it, it’s time for tree trimming and hall decking and then New Year’s Eve and then my birthday and then Valentine’s Day and then… Wait, we were talking about October, right?
Best,
Keetha
*** Great Quote
October gave a party;
The leaves by hundreds came -
The Chestnuts, Oaks, and Maples,
And leaves of every name.
The Sunshine spread a carpet,
And everything was grand,
Miss Weather led the dancing,
Professor Wind the band.
-- George Cooper, "October's Party"
*** Fun Food Idea
Now that temperatures are below 90 degrees (most days) I’ve enjoyed getting back to the kitchen, the one night during the school week that we’re at home, anyway.
We’re busy. We’ve covered that. If you need a little something to take to the office or to the tailgate or to the couch to munch on, this is just the thing.
Take some chocolate – whatever you have in the cabinet, such as milk or semi sweet or whatever – and melt it over low heat in a medium saucepan. You can do this in the microwave if you know your microwave very, very well and if the two of you are on very, very good terms.
When the chocolate is melted you can add a spoonful of peanut butter or Nutella if you’d like.
Remove from heat and stir in any or all or any combination thereof the following:
Pretzel sticks
Crisped rice cereal
-- Note: this is an ideal way to use up those sorry, broken pieces left in the bottom of a bag of cereal or pretzels.
Nuts – I prefer peanuts but any kind at all will do
Chow mein noodles
Dried fruit, you know, if you’re just that healthy
Add these things a handful at a time and stir after each addition. The melted chocolate will take on more than you can think it can. When you think you have enough doodads in there, drop by spoonfuls onto waxed paper or in miniature cupcake papers, if you’d rather.
They’ll harden up at room temperature or if you’re in a hurry, stick them in the refrigerator for a bit.
Step by step instructions and photos are here (scroll down a bit past the home tailgating photos):
*** Pass It On
If there’s someone who you think would enjoy this newsletter, please forward this issue in its entirety. If there’s someone who you think would enjoy this newsletter, please forward this issue in its entirety. You’re welcome to comment here with your email address or send an email with "subscribe" in the subject line to kudzuuu at gmail dot com.
*** Hit the Highlights
A few choice blog posts from this past month:
Three cheers for fall
Are you ready for some football
How The Fiancé and I met
Check the blog often!
*** Shameless Bid for Commerce
To see what people, who I didn’t pay (really!), say about More Culinary Kudzu, visit here.
*** Recommended Reading
Bones to Pick by Carolyn Haines. Sixth in a series about private investigator, Sarah Booth, Bones to Pick opens with a young woman’s body discovered in a cotton field; she was drowned in a mug bog. The victim had recently written and published a racy, scandalous tell-all book where she dragged many prominent Delta families – including her own – names in the mud.
Cornbread Nation 4: Best of Southern Food Writing. With essays about boudin, low country cooking, Frank Stitt, red velvet cake, New Orleans before, during, and after Katrina, the Waffle House, poke salad, and barbecue, it’s one of the better reads – about anything – I’ve come across in a while.
My take on all the books I read last month:
*** Mississippi Writers Guild
The Mississippi Writers Guild is a non-profit association of writers from all over the state and is a growing part of Mississippi’s literary art landscape. Membership dues are only $40.00 per year.
*** Calendar of Events
October 1-12 – Mississippi State Fair, Jackson, Mississippi
October 11 – Miss. State v. Vanderbilt, 1:30 in Starkville, Miss.
October 25 – Miss. State v. Middle Tenn. State, Homecoming
*** Reminders and Unsubscribe Info.
If you would like to unsubscribe from this newsletter, simply send an email with “unsubscribe” in the subject line to kudzuuu at gmail dot com - we’ll miss you but won’t harass you about staying or coming back.
2008 © Pecan Street Press. All rights reserved.
Volume 4 Issue 10
*** Random Thoughts
Let me ask you something: are you busy these days? I thought so.
Did you feel so busy when you were a child? Were you days this full? Mine weren’t, not that I remember.
My son plays soccer Tuesdays and Thursdays. He has children’s activities at church Wednesday nights. He begged to join Cub Scouts. I think Cub Scouts is a great thing. But Scouts meets on Mondays. That would have him not at home, busy with activities, FOUR weeknights out of five.
I told him maybe next year. What I didn’t tell him is that he would probably have to choose between soccer and scouting. He loves soccer. I think it’s great that he plays; he’s part of a team and is getting good exercise while he has fun.
A few weeks ago the school sent home something about art lessons offered after school, one or two afternoons a week. I briefly wondered if I could figure out a way to make that work. Then I came to my senses; I don’t want him over-scheduled.
As it is now, Monday night is pretty much the only night we have to sit down at the table and eat a meal.
The best I can remember when I was a child, we did that every single night, except Wednesdays when we ate at church. (It seems like it was spaghetti most Wednesdays. We’d also have salad with the spaghetti – iceburg lettuce dressed with Italian dressing in white Styrofoam bowls, which has nothing to do with anything. I just hadn’t thought about those salads in years. See what it’s like in my world? The most random things take me down memory lane.)
Maybe I didn’t have the opportunities kids these days have. Children today have so many options to be enriched and well-rounded. Then again, I was home with my family at least three nights out of the week. Which is more valuable?
Why are there no easy answers?
At least there’s this: Oh, happy day, fall has arrived. I’m looking forward to all this golden goodness ahead of us: brisk mornings, football games, the State Fair, trick or treating, and turning leaves that usher in Thanksgiving. Before we know it, it’s time for tree trimming and hall decking and then New Year’s Eve and then my birthday and then Valentine’s Day and then… Wait, we were talking about October, right?
Best,
Keetha
*** Great Quote
October gave a party;
The leaves by hundreds came -
The Chestnuts, Oaks, and Maples,
And leaves of every name.
The Sunshine spread a carpet,
And everything was grand,
Miss Weather led the dancing,
Professor Wind the band.
-- George Cooper, "October's Party"
*** Fun Food Idea
Now that temperatures are below 90 degrees (most days) I’ve enjoyed getting back to the kitchen, the one night during the school week that we’re at home, anyway.
We’re busy. We’ve covered that. If you need a little something to take to the office or to the tailgate or to the couch to munch on, this is just the thing.
Take some chocolate – whatever you have in the cabinet, such as milk or semi sweet or whatever – and melt it over low heat in a medium saucepan. You can do this in the microwave if you know your microwave very, very well and if the two of you are on very, very good terms.
When the chocolate is melted you can add a spoonful of peanut butter or Nutella if you’d like.
Remove from heat and stir in any or all or any combination thereof the following:
Pretzel sticks
Crisped rice cereal
-- Note: this is an ideal way to use up those sorry, broken pieces left in the bottom of a bag of cereal or pretzels.
Nuts – I prefer peanuts but any kind at all will do
Chow mein noodles
Dried fruit, you know, if you’re just that healthy
Add these things a handful at a time and stir after each addition. The melted chocolate will take on more than you can think it can. When you think you have enough doodads in there, drop by spoonfuls onto waxed paper or in miniature cupcake papers, if you’d rather.
They’ll harden up at room temperature or if you’re in a hurry, stick them in the refrigerator for a bit.
Step by step instructions and photos are here (scroll down a bit past the home tailgating photos):
*** Pass It On
If there’s someone who you think would enjoy this newsletter, please forward this issue in its entirety. If there’s someone who you think would enjoy this newsletter, please forward this issue in its entirety. You’re welcome to comment here with your email address or send an email with "subscribe" in the subject line to kudzuuu at gmail dot com.
*** Hit the Highlights
A few choice blog posts from this past month:
Three cheers for fall
Are you ready for some football
How The Fiancé and I met
Check the blog often!
*** Shameless Bid for Commerce
To see what people, who I didn’t pay (really!), say about More Culinary Kudzu, visit here.
*** Recommended Reading
Bones to Pick by Carolyn Haines. Sixth in a series about private investigator, Sarah Booth, Bones to Pick opens with a young woman’s body discovered in a cotton field; she was drowned in a mug bog. The victim had recently written and published a racy, scandalous tell-all book where she dragged many prominent Delta families – including her own – names in the mud.
Cornbread Nation 4: Best of Southern Food Writing. With essays about boudin, low country cooking, Frank Stitt, red velvet cake, New Orleans before, during, and after Katrina, the Waffle House, poke salad, and barbecue, it’s one of the better reads – about anything – I’ve come across in a while.
My take on all the books I read last month:
*** Mississippi Writers Guild
The Mississippi Writers Guild is a non-profit association of writers from all over the state and is a growing part of Mississippi’s literary art landscape. Membership dues are only $40.00 per year.
*** Calendar of Events
October 1-12 – Mississippi State Fair, Jackson, Mississippi
October 11 – Miss. State v. Vanderbilt, 1:30 in Starkville, Miss.
October 25 – Miss. State v. Middle Tenn. State, Homecoming
*** Reminders and Unsubscribe Info.
If you would like to unsubscribe from this newsletter, simply send an email with “unsubscribe” in the subject line to kudzuuu at gmail dot com - we’ll miss you but won’t harass you about staying or coming back.
2008 © Pecan Street Press. All rights reserved.
September 2008
Delta Dish
Volume 4 Issue 9
*** Random Thoughts
I used to think that game show asking if you were smarter than a fifth grader was silly. I mean, duh, who isn’t?
But ya’ll. My son started first grade last month and you wouldn’t believe the homework! Several pages of it, three or four or five nights a week. In first grade!
These aren’t pictures to color or dots to connect, it’s bona fide homework. Spelling words. Reading comprehension. Ask me what grade my son is again so I can screech, “FIRST GRADE!”
In the olden days when I was in elementary school, we had homework for the first time in fourth grade. I remember that very specifically, because having homework seemed so grownup. I figured next thing you knew you’d have a white Jeep like Daisy Duke and get to tear around driving, wearing wedge sandals with cutoff shorts. Isn’t that what all grownups did?
When we did have homework, it was never but ever on a Wednesday night. Because? Everybody has church on Wednesday nights. Homework was also never assigned on a Friday night. Because? Duh. It’s Friday!
My son, in the FIRST GRADE, has had homework on both Wednesday and Friday nights. In the same week, even. I’ll be the first to say that in all likelihood, I baby and pamper and fuss over him too much. But I have to say that I feel like I’m right on this one when I say that it seems a bit much to expect a bunch of six year olds to handle all this. When are they supposed to play and have fun? They’ll have all their lives to work and worry and stress. Are we pushing them too hard? I think so. And it’s just FIRST GRADE.
I understand that in some schools, second graders are being taught basic algebra, a subject I didn’t even know how to pronounce until eighth grade. My poor child will have to have a tutor because his mother can help him very, very little when it comes to most mathematical subjects.
Best,
Keetha
*** Great Quote
“I love September, especially when we’re in it.” – professional baseball player Willie Stargell
*** Fun Food Idea
I’m too stressed dealing with homework to think about food.
Kidding.
Sort of.
I miss cooking, I can tell you that much. For the past four months, it’s been too hot to play much in the kitchen. We eat dinner, of course. This is what we’ve had most often: all manners of delicious things from the grill, big salads with sautéed shrimp or grilled chicken, quesadillas and rice, tuna steaks, homemade pizza, not to mention chicken from the crock pot and rotisserie chicken. What would we do without rotisserie chicken.
My all time favorite side dish we cooked this summer is, hands down, asparagus spears wrapped in proscuitto and grilled. There aren’t words for me to tell you how good it is.
I *can* tell you how to make it: wrap a piece of proscuitto around a fresh asparagus spear. Repeat. Lay the spears on a baking sheet with sides and sprinkle with Worcestershire sauce and olive oil. Or, if you realize when you’re marinating the filets that you’ve just run out of Lea & Perrins, as we did Sunday evening, you can leave that out. Sprinkle spears with Cavender’s Greek seasoning. Grill, broil, or bake until the proscuitto is crisp.
A picture is here. (scroll down a bit, passed the wonderfulness that is cheese-stuffed hamburgers)
My second most favorite side dish is sauteed spinach. My gosh. It is truly one of the fastest and easiest dishes and is so good. AND healthy, too! How often does that happen? Usually if something tastes good and is healthy, it’s a lot of trouble. Or if it’s delicious and easy, it’s unhealthy, like a bag of miniature Reese’s peanut butter cups. Uh, not that I’d know ANYTHING about that.
Heat a bit of olive oil and butter in a medium skillet and sauté some chopped onion and minced garlic on low heat until the onion is translucent. When you’re about to set the table and sit down and eat, add the spinach to the skillet and cover. It will take five minutes or less to cook.
Slightly more detailed directions.
Super easy yet yummy chicken – it got rave reviews from a blog reader and her husband. Raves.
*** Pass It On
If there’s someone who you think would enjoy this newsletter, please forward this issue in its entirety. You’re welcome to email me at kudzuuu at gmail dot com to sign up.
*** Hit the Highlights
Photos off the beaten path
Adventures in workouts
Back to school
Remember when being asked for an ID was offensive
Check the blog often!
*** Shameless Bid for Commerce
To see what people, who I didn’t pay (really!), say about More Culinary Kudzu, visit here!
*** Recommended Reading
Just last month I posted the annual roundup of the books I read last year, as well as the announcement of my very favorite book from all of the last twelve months. I know you have all been on the edge of your seat!
The results.
I read a few books in August and will get that posted, um, soon. This week. Probably.
*** Adorable Thing My Child Said
He asked if Winona had two post offices, because big cities have more than one post office.
Me: How did you know that big cities have more than one post office?
Him: Because I’m smart.
Me: . . .
*** Mississippi Writers Guild
The Mississippi Writers Guild sponsors writer workshops, conferences, writer retreats and reputable writing contests. Membership dues are only $40.00 per year.
The Mississippi Writers Guild is a non-profit association of writers from all over the state and is a growing part of Mississippi’s literary art landscape.
*** Calendar of Events
Saturday, September 6 – MSU vs. Southeastern Louisiana – first home football game of the season. I’m thinking there will be a cowbell or two there.
Sunday, September 7 – The Fiancé’s birthday
Saturday, September 13 – MSU vs. Auburn at Starkville at 6:00, televised on ESPN2. We will be there to enjoy the game and the Famous Maroon Marching Band live.
*** Reminders and Unsubscribe Info.
If you would like to unsubscribe from this newsletter, simply send an email with “unsubscribe” in the subject line to keethadreed@yahoo.com - we’ll miss you but won’t harass you about staying or coming back.
2008 © Pecan Street Press. All rights reserved.
Volume 4 Issue 9
*** Random Thoughts
I used to think that game show asking if you were smarter than a fifth grader was silly. I mean, duh, who isn’t?
But ya’ll. My son started first grade last month and you wouldn’t believe the homework! Several pages of it, three or four or five nights a week. In first grade!
These aren’t pictures to color or dots to connect, it’s bona fide homework. Spelling words. Reading comprehension. Ask me what grade my son is again so I can screech, “FIRST GRADE!”
In the olden days when I was in elementary school, we had homework for the first time in fourth grade. I remember that very specifically, because having homework seemed so grownup. I figured next thing you knew you’d have a white Jeep like Daisy Duke and get to tear around driving, wearing wedge sandals with cutoff shorts. Isn’t that what all grownups did?
When we did have homework, it was never but ever on a Wednesday night. Because? Everybody has church on Wednesday nights. Homework was also never assigned on a Friday night. Because? Duh. It’s Friday!
My son, in the FIRST GRADE, has had homework on both Wednesday and Friday nights. In the same week, even. I’ll be the first to say that in all likelihood, I baby and pamper and fuss over him too much. But I have to say that I feel like I’m right on this one when I say that it seems a bit much to expect a bunch of six year olds to handle all this. When are they supposed to play and have fun? They’ll have all their lives to work and worry and stress. Are we pushing them too hard? I think so. And it’s just FIRST GRADE.
I understand that in some schools, second graders are being taught basic algebra, a subject I didn’t even know how to pronounce until eighth grade. My poor child will have to have a tutor because his mother can help him very, very little when it comes to most mathematical subjects.
Best,
Keetha
*** Great Quote
“I love September, especially when we’re in it.” – professional baseball player Willie Stargell
*** Fun Food Idea
I’m too stressed dealing with homework to think about food.
Kidding.
Sort of.
I miss cooking, I can tell you that much. For the past four months, it’s been too hot to play much in the kitchen. We eat dinner, of course. This is what we’ve had most often: all manners of delicious things from the grill, big salads with sautéed shrimp or grilled chicken, quesadillas and rice, tuna steaks, homemade pizza, not to mention chicken from the crock pot and rotisserie chicken. What would we do without rotisserie chicken.
My all time favorite side dish we cooked this summer is, hands down, asparagus spears wrapped in proscuitto and grilled. There aren’t words for me to tell you how good it is.
I *can* tell you how to make it: wrap a piece of proscuitto around a fresh asparagus spear. Repeat. Lay the spears on a baking sheet with sides and sprinkle with Worcestershire sauce and olive oil. Or, if you realize when you’re marinating the filets that you’ve just run out of Lea & Perrins, as we did Sunday evening, you can leave that out. Sprinkle spears with Cavender’s Greek seasoning. Grill, broil, or bake until the proscuitto is crisp.
A picture is here. (scroll down a bit, passed the wonderfulness that is cheese-stuffed hamburgers)
My second most favorite side dish is sauteed spinach. My gosh. It is truly one of the fastest and easiest dishes and is so good. AND healthy, too! How often does that happen? Usually if something tastes good and is healthy, it’s a lot of trouble. Or if it’s delicious and easy, it’s unhealthy, like a bag of miniature Reese’s peanut butter cups. Uh, not that I’d know ANYTHING about that.
Heat a bit of olive oil and butter in a medium skillet and sauté some chopped onion and minced garlic on low heat until the onion is translucent. When you’re about to set the table and sit down and eat, add the spinach to the skillet and cover. It will take five minutes or less to cook.
Slightly more detailed directions.
Super easy yet yummy chicken – it got rave reviews from a blog reader and her husband. Raves.
*** Pass It On
If there’s someone who you think would enjoy this newsletter, please forward this issue in its entirety. You’re welcome to email me at kudzuuu at gmail dot com to sign up.
*** Hit the Highlights
Photos off the beaten path
Adventures in workouts
Back to school
Remember when being asked for an ID was offensive
Check the blog often!
*** Shameless Bid for Commerce
To see what people, who I didn’t pay (really!), say about More Culinary Kudzu, visit here!
*** Recommended Reading
Just last month I posted the annual roundup of the books I read last year, as well as the announcement of my very favorite book from all of the last twelve months. I know you have all been on the edge of your seat!
The results.
I read a few books in August and will get that posted, um, soon. This week. Probably.
*** Adorable Thing My Child Said
He asked if Winona had two post offices, because big cities have more than one post office.
Me: How did you know that big cities have more than one post office?
Him: Because I’m smart.
Me: . . .
*** Mississippi Writers Guild
The Mississippi Writers Guild sponsors writer workshops, conferences, writer retreats and reputable writing contests. Membership dues are only $40.00 per year.
The Mississippi Writers Guild is a non-profit association of writers from all over the state and is a growing part of Mississippi’s literary art landscape.
*** Calendar of Events
Saturday, September 6 – MSU vs. Southeastern Louisiana – first home football game of the season. I’m thinking there will be a cowbell or two there.
Sunday, September 7 – The Fiancé’s birthday
Saturday, September 13 – MSU vs. Auburn at Starkville at 6:00, televised on ESPN2. We will be there to enjoy the game and the Famous Maroon Marching Band live.
*** Reminders and Unsubscribe Info.
If you would like to unsubscribe from this newsletter, simply send an email with “unsubscribe” in the subject line to keethadreed@yahoo.com - we’ll miss you but won’t harass you about staying or coming back.
2008 © Pecan Street Press. All rights reserved.
August 2008
Delta Dish
Volume 4 Issue 8
*** Random Thoughts
Do you know that my child started back to school today? On the first Wednesday in August? That seems A WEE BIT early to me. We had been back from vacation about two weeks when it was time for back to school shopping.
I thought getting school supplies for this school year when mah baby will be in the first grade would be sad or melancholy. Instead, I looked forward to seeing what kind of lunchbox he would choose (Spiderman, with its very own water bottle. Very important.), the backpack he’d pick out (lime green and black). He chose a Cars folder, bright and shiny and red.
I thought I was excited about the new school but now it has sunk in. He will be SEVEN YEARS OLD in a couple of months. He automatically reaches for my hand when we walk. I wonder how much longer he’ll do that.
Am I making anyone else sad? Let’s talk about happy things. Like, July was a great month! Look at the blog links to read all about it.
Another happy thing: Football starts soon. And you all know what that means: fall leaves, letterman jackets, pumpkins and Indian corn, sweet potato pies – it’s all coming. And also, COOLER TEMPERATURES.
Best,
Keetha
*** Great Quote
Anyone who thinks the art of conversation is dead ought to tell a child to go to bed. - Robert Gallagher
*** Fun Food Idea
The Crock Pot is my friend. That’s what I discovered last month.
It’s funny because I think of the slow cooker as being a very wintry and fall appliance. I associate it with soups and stews and roasts. It makes me think of getting home from work when it’s already dark inside and walking into warm kitchen filled with the smell of a hearty meal.
Suntan lotion, air conditioning, and eight p.m. sunsets don’t call to mind the slow cooker. BUT. It has been so incredibly, ridiculously hot. A few weekends ago, we cooked out two nights in a row to avoid heating up the kitchen. That was great, by the way, filets and baked potatoes one night, marinated pork tenderloin and proscuitto-wrapped fresh green beans the next. Weeknight grill cooking isn’t always feasible, though.
One Monday morning I put three boneless skinless chicken breasts in the crock pot along with a sprig’s worth of chopped rosemary, what Pinot Grigio was left in the bottle – probably about half a cup or less, a can of Cream of Chicken soup (of course), a white onion, roughly chopped, and seasoned it all liberally with salt and pepper.
It was GOOD. Super good. We cooked some rice and made a salad and we had dinner. It was really tasty and easy.
It has forced me to re-evaluate the relationship I have with my slow cooker. I thought he was a cold weather guy. Apparently, not so much. In fact, he is ideal for hot, humid, miserable summer days. (Can you tell that the heat, it is wearing on me? I’ve weathered the summer pretty well – weathered! Get it? – but it’s getting old. What’s worse is that we have a good two months of this weather to go.)
The slow cooker gets an entrée ready without heating up the kitchen. At this point in the summer, all menu planning starts with this: What can we have dinner that will generate the least amount of heat?
We’ve thought of all kinds of other slow cooker possibilities. Like chicken breasts and pesto sauce. I bet that would be out of this world.
What are you favorite summertime slow cooker recipes? Email me at keetha403 at gmail dot com if you have any recipes you’d like to share.
*** Pass It On
If there’s someone who you think would enjoy this newsletter, please forward this issue in its entirety. You’re welcome to comment here with your email address or send an email with "subscribe" in the subject line to kudzuuu at gmail dot com.
*** Hit the Highlights
Some bloggy goodness:
Vacation: A Story in Umpteen Parts
Part One
Part Two
Part Three
Part Four
OH YEAH. I’m getting married!
The Proposal
The Announcement
I may or may not be crazy, probably so. I must be because I’ve started this Couch to 5K fitness program. Yes, I said fitness program. See? Crazy talk. The inaugural post about it went up today.
Check the blog often!
*** Shameless Bid for Commerce
To see what people, who I didn’t pay (really!), say about More Culinary Kudzu, visit here.
*** Recommended Reading
I read some great books last month. A trip to the beach was my excuse for loading up both at the bookstore and the library.
Theft by Peter Carey was one of my favorites, as was The Girl Who Stopped Swimming by Joshilyn Jackson.
*** Adorable Thing My Child Said
(Last Sunday at church, during communion. We’re at the altar where he’s just eaten a piece of bread.)
Him (in a loud whisper): Mommy, I like this bread.
Me: Shhhhh.
Him: (slightly louder): I wish you’d make some of that at home for us to have.
*** Mississippi Writers Guild
The annual conference is in Vicksburg on August 15 and 16. The Mississippi Writers Guild sponsors writer workshops, conferences, writer retreats and reputable writing contests. Membership dues are only $40.00 per year. To learn more, visit www.mississippiwritersguild.com
The Mississippi Writers Guild is a non-profit association of writers from all over the state and is a growing part of Mississippi’s literary art landscape.
*** Calendar of Events
Saturday, August 16th – 2nd Annual Miss. Writers Guild conference, Vicksburg, Miss. www.mississippiwritersguild.com
Tuesday, August 19th – my friend, Roxanne’s, birthday
Thursday, August 21st – my sister in law’s birthday
Saturday, August 30th – Miss. State vs. Northeast Louisiana televised on ESPN2. 5:45 p.m. kickoff.
*** Reminders and Unsubscribe Info.
If you would like to unsubscribe from this newsletter, simply send an email with “unsubscribe” in the subject line to keethadreed@yahoo.com - we’ll miss you but won’t harass you about staying or coming back.
2008 © Pecan Street Press. All rights reserved.
Volume 4 Issue 8
*** Random Thoughts
Do you know that my child started back to school today? On the first Wednesday in August? That seems A WEE BIT early to me. We had been back from vacation about two weeks when it was time for back to school shopping.
I thought getting school supplies for this school year when mah baby will be in the first grade would be sad or melancholy. Instead, I looked forward to seeing what kind of lunchbox he would choose (Spiderman, with its very own water bottle. Very important.), the backpack he’d pick out (lime green and black). He chose a Cars folder, bright and shiny and red.
I thought I was excited about the new school but now it has sunk in. He will be SEVEN YEARS OLD in a couple of months. He automatically reaches for my hand when we walk. I wonder how much longer he’ll do that.
Am I making anyone else sad? Let’s talk about happy things. Like, July was a great month! Look at the blog links to read all about it.
Another happy thing: Football starts soon. And you all know what that means: fall leaves, letterman jackets, pumpkins and Indian corn, sweet potato pies – it’s all coming. And also, COOLER TEMPERATURES.
Best,
Keetha
*** Great Quote
Anyone who thinks the art of conversation is dead ought to tell a child to go to bed. - Robert Gallagher
*** Fun Food Idea
The Crock Pot is my friend. That’s what I discovered last month.
It’s funny because I think of the slow cooker as being a very wintry and fall appliance. I associate it with soups and stews and roasts. It makes me think of getting home from work when it’s already dark inside and walking into warm kitchen filled with the smell of a hearty meal.
Suntan lotion, air conditioning, and eight p.m. sunsets don’t call to mind the slow cooker. BUT. It has been so incredibly, ridiculously hot. A few weekends ago, we cooked out two nights in a row to avoid heating up the kitchen. That was great, by the way, filets and baked potatoes one night, marinated pork tenderloin and proscuitto-wrapped fresh green beans the next. Weeknight grill cooking isn’t always feasible, though.
One Monday morning I put three boneless skinless chicken breasts in the crock pot along with a sprig’s worth of chopped rosemary, what Pinot Grigio was left in the bottle – probably about half a cup or less, a can of Cream of Chicken soup (of course), a white onion, roughly chopped, and seasoned it all liberally with salt and pepper.
It was GOOD. Super good. We cooked some rice and made a salad and we had dinner. It was really tasty and easy.
It has forced me to re-evaluate the relationship I have with my slow cooker. I thought he was a cold weather guy. Apparently, not so much. In fact, he is ideal for hot, humid, miserable summer days. (Can you tell that the heat, it is wearing on me? I’ve weathered the summer pretty well – weathered! Get it? – but it’s getting old. What’s worse is that we have a good two months of this weather to go.)
The slow cooker gets an entrée ready without heating up the kitchen. At this point in the summer, all menu planning starts with this: What can we have dinner that will generate the least amount of heat?
We’ve thought of all kinds of other slow cooker possibilities. Like chicken breasts and pesto sauce. I bet that would be out of this world.
What are you favorite summertime slow cooker recipes? Email me at keetha403 at gmail dot com if you have any recipes you’d like to share.
*** Pass It On
If there’s someone who you think would enjoy this newsletter, please forward this issue in its entirety. You’re welcome to comment here with your email address or send an email with "subscribe" in the subject line to kudzuuu at gmail dot com.
*** Hit the Highlights
Some bloggy goodness:
Vacation: A Story in Umpteen Parts
Part One
Part Two
Part Three
Part Four
OH YEAH. I’m getting married!
The Proposal
The Announcement
I may or may not be crazy, probably so. I must be because I’ve started this Couch to 5K fitness program. Yes, I said fitness program. See? Crazy talk. The inaugural post about it went up today.
Check the blog often!
*** Shameless Bid for Commerce
To see what people, who I didn’t pay (really!), say about More Culinary Kudzu, visit here.
*** Recommended Reading
I read some great books last month. A trip to the beach was my excuse for loading up both at the bookstore and the library.
Theft by Peter Carey was one of my favorites, as was The Girl Who Stopped Swimming by Joshilyn Jackson.
*** Adorable Thing My Child Said
(Last Sunday at church, during communion. We’re at the altar where he’s just eaten a piece of bread.)
Him (in a loud whisper): Mommy, I like this bread.
Me: Shhhhh.
Him: (slightly louder): I wish you’d make some of that at home for us to have.
*** Mississippi Writers Guild
The annual conference is in Vicksburg on August 15 and 16. The Mississippi Writers Guild sponsors writer workshops, conferences, writer retreats and reputable writing contests. Membership dues are only $40.00 per year. To learn more, visit www.mississippiwritersguild.com
The Mississippi Writers Guild is a non-profit association of writers from all over the state and is a growing part of Mississippi’s literary art landscape.
*** Calendar of Events
Saturday, August 16th – 2nd Annual Miss. Writers Guild conference, Vicksburg, Miss. www.mississippiwritersguild.com
Tuesday, August 19th – my friend, Roxanne’s, birthday
Thursday, August 21st – my sister in law’s birthday
Saturday, August 30th – Miss. State vs. Northeast Louisiana televised on ESPN2. 5:45 p.m. kickoff.
*** Reminders and Unsubscribe Info.
If you would like to unsubscribe from this newsletter, simply send an email with “unsubscribe” in the subject line to keethadreed@yahoo.com - we’ll miss you but won’t harass you about staying or coming back.
2008 © Pecan Street Press. All rights reserved.
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