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The Mountains of Arkansas
Last week was a very expensive one for me. After all the torrential rains we've been having my roof finally gave out. Now mind you that roof wasn't all that old, had cost more than a couple of $$$ and now it needed replacing. That was more than a shock. $6500.00 to replace a nine year old roof, that should have lasted 15 to 20 years. This would be the third or fourth, depending on how you look at it (I'm not going to explain now maybe later).
But, on the good side I got to take a nice long day trip. Jerry and I decided to go up to the Ozarks, just over in Arkansas and, you'll never believe it, Oklahoma.
Remember I'm the pessimist in this group so looking at the good side of anything is very unlike me, but I am. I believe that this is a good thing, it's going to save me some very costly ceiling repairs, repairs to the walls, etc. So a new roof is a good thing.
And, because I didn't want to be here the whole time they were roofing I ran away to the Ozarks and got some really nice pictures which is today's reason for me writing this blog.
Below are some of the pictures I took while we were in the mountains. Please remember the Ozarks are some of the oldest mountain ranges in the Continental USA and therefore are not the highest, most dramatic in the country, they are merely some of the most beautiful.
The first photo, above, is of the mountains of Arkansas and in the distance, Oklahoma. Some people mistake these for the Smokies but in reality they are the beginning of the Ozarks. Imagine the distant mountains are at least 100 miles away.
Mountain Lake
I love the mountain lake. It is in a state park, Queen Wilhelmina State Park to be precise. This is a lovely state park with a great lodge at the top of one of the mountains. It was so nice, a restaurant in the lodge with an overview of the surrounding mountains. The lodge is open year round and I can just imagine how nice it would be to sit outside wrapped in warm clothes with a hot toddy just watching snow come down and the silence that snow brings. Then going inside and sitting by the large stone fireplace. It's a dream and maybe it will come true this winter. I'm going to save up for that trip.
The Trees, though bare, have a great view
This was a strangely enticing scene. Not the best photograph of the lot but this is how the trees now look. One reason is all the rain we've been having in this area, it has washed most of the leaves off the trees so the color is mostly gone. Until you look back at the mountain and the roads.
Amazing Arkansas Stick Bugs
As we were driving off the mountain we stopped to take some pictures and at this one pull off there was this wood seat, well it had been, and there was a whole bunch of stick bugs. These are the most amazing bugs, designed to impersonate sticks on trees or the ground. The female is the largest of the bugs and the males considerably smaller. What we came upon and photographed was a mating of stick bugs. There were about five smaller male bugs and one large female. It was amazing, funny and at the same time lovely. The bugs are fantastic to view and finally only the two were left.
As we got ready to leave the romantic stick bugs, a stink bug came over the top of the wood the others were on as if to say, what the hell do you think you're doing down there? There are people watching!. He was a very judgmental stink bug. Unfortunately I didn't get a good picture of the stink bug or I'd put it in here too.
Judgemental Stink Bug
Finally, as we were leaving the mountains I looked back and saw the road, with the glorious colors that fall brings. I was able to imagine the colors as they had been about a week before. Unfortunately the previous week was a rainy one so I wouldn't have been able to see the the colors in the glory of their light with the sun shining down on them. Maybe next year.
Arkansas Fall Road
As we drove off, there was this through the window. Not a great photo but the mountains saying good bye.
Good bye Sunset
My Bare Larder (fridge, actually)
The other night, the larder being almost empty, I hit my freezer. I always have something in there, even if it isn't something I really want to eat. For some reason I always have frozen foods that I just don't want to bother with, even though I had lots of ideas of what I'd do with them when I bought them.
Take whole chickens, I have all sorts of things I plan to do with the, but some how I never get around to them. Then the expiration time for the frozen chicken comes around and it's time to cook it but not the time I want to cook the dishes I planned on. Why am I ranting about this? Cornish Game Hens.
I have several Cornish Game Hens in my freezer, I just bought four more because the price was so good, but I already had one or two in my freezer and they were reaching that really bad expiration date.
So, Thursday, as I search the freezer, for lunch yet, I spot the elderly Game Hen (an oxymoron if I ever saw one) in the freezer. I'd just gotten some older venison out of the freezer for the dogs and decided, what the heck, I got the hen out and started defrosting it in a pan of cold water.
Raw Cornish Game Hen
Later that night I had to decide how I wanted to cook this tiny chicken (that's what it really is you know). Well I didn't want to cook it in the same old roast this chicken way. So the following, while common is what I did.
1 or 2 Cornish Game Hen(s) Note: if using 2 make sure they are approximately the same weight.
10 20 cloves of garlic, whole not crushed (thinly slice 2 to four cloves and set aside)
1 2 sprigs fresh rosemary*
1 2 sprigs fresh thyme*
2 - 3 tsp sage (fresh if you have it)
1 onion, coarsely chopped
1 2 stalks of Celery, coarsely chopped
1 2 carrots, coarsely chopped
Several small red potatoes (if unable to get small red potatoes use larger and cut in 2 to 4 pieces, each
1 to 2 Tbl Olive oil
1 to 2 Tbl unsalted butter
salt & pepper to taste
* Note: if you can't get fresh rosemary and thyme use extra of both
Cut the hens down the backbone,
Spray a shallow roasting pan and then place the onion, potatoes, celery, carrots, garlic, thyme and rosemary in a pile (or two if you are cooking two game hens), salt and pepper the vegetables to taste, go light with the salt since you will be salting the hen(s) too.
Loosen the skin on the hen(s) be sure to loosen the skin on the thighs and legs, if possible, and place some sage, the thinly sliced garlic and butter under the skin, don't use too much butter. Fold the wing tips under or cut them off, if you prefer.
Lightly rub the hen(s) with olive oil and butter, salt and pepper to taste and place it on top of the veggie pile(s).
Place in a hot oven, 450 degrees, for 15 minutes, reduce temperature to 375 degrees. Cook until the hen reaches 180 degrees and the vegetables are tender. Depending on the size of the game hens this can take from 45 minutes to 1 hour. The hen is done when the juices run clear.
Note the garlic may not be tender when the rest of the vegetables are so you can roast some separately or you can roast some of them separately in foil with some olive oil and salt. Remember you must have some garlic under the hen to flavor it and the veggies.
Finished Meal
One game hen will serve one or two people depending on their appetite and the size of the hen. Two game hens will serve two to four people, again depending on their appetite and the size of the hens.
Cooking Hint:
How many times have you had to throw out garlic because it goes bad before you can use it? Well try this hint.
Peel several heads of garlic, 2 or 3 at least. Place the garlic cloves in a jar, pack tightly but do not bruise the cloves. Pour olive oil over the garlic to cover and refrigerate.
The garlic will remain fresh for several months and you can use the olive oil in cooking, it adds a great flavor to everything. The good thing is that if kept in the coldest part of the fridge the oil will coagulate and you can scoop it out to use it instead of pouring, so it's easy to use for rubbing, etc.
Photographs courtesy of Wikipedia. Any day now I'll remember to photograph what I cook.
Artichoke in Bloom
First, I'd like to apologize for being so tardy lately. As I've stated in my other blog I've been ill and in the hospital lately, every thing is now fine and I hope to be able to continue my blogging from now on without too many interruptions. I also hope to get back to cooking and inventing recipes now. Also, thank you for sticking with my blogs and for remaining faithful to them.
I have a collection of some very old cookbooks, some are published by the big publishers and some are local or organization cookbooks. The one I use a lot is one that was published in Louisiana and has many regional recipes and some not so regional.
One of my favorite is their Italian Stuffed Artichokes. I used to get these by my Great-Aunt Lucile. She was my father's aunt and a wonderful lady, Welsh by breeding, Sicilian by marriage. It's funny but many of my great-aunts married Sicilians, as did my grand-mother. I've often wondered if there is a relationship between the Welsh people and the Sicilians, I can't find one but they seem to be drawn to each other. <big smile on my face>
Reproducing my Aunt Lucile's recipe is almost impossible, but this comes very close, without the ground beef. I like the ground beef because it makes this a complete meal without fixing a separate protein dish but I do usually add toasted Italian bread and a tossed salad. Neither is necessary but they are nice to have. These are usually added only when I have someone else to feed, because I don't make that much for myself.
The artichoke (Cynara scolymus) is a type of thistle in the Family Asteraceae. The edible part of the plant is the base (receptacle) of the flower head in bud, properly called a vegetable as it is harvested well before any vegetable develops. The "bud" is sometimes called globe artichoke, French artichoke, or just choke, to avoid confusion with the Jerusalem artichoke, a different plant.
Finding very large, affordable artichokes around here is very difficult, I try but finding them, when I can't find the large ones I settle for the ones I can find, if they are in good condition and not turning gray and wilted. Do not ever buy an artichoke that isn't very green and healthy looking, they tend to taste horrible.
Ingredients:
Four to six Artichokes, depending on size
1 large can Italian seasoned bread crumbs (if you make your own make sure they are very finely ground and very well seasoned with Italian herbs)
1 Bunch fresh parsley
4 Large cloves garlic, finely minced (use 6 if the cloves aren't large or if you love garlic and want more of it)
1 1 ½ cups grated Romano cheese (do this to personal taste, but should be strongly flavored)
salt and pepper to taste
1 loaf white bread; empty bread from plastic to a brown paper bag at least 2 to 3 days before making this dish (the bread should be stale but not hard)
Very good Extra Virgin Olive Oil
Preparation of Artichokes:
Cut off stems to bottom of artichoke; the vegetable should remain standing when set upright
Cut off ½ to Ύ inch from top of with very sharp knife
With scissors trim tip of leaves approximately ½ inch
Soak in cold water, with some lemon juice while assembling the stuffing
When the stuffing is ready:
Turn upside down on paper towels to drain
Mash down with palm of hands to open leaves
Dressing Artichokes:
Bread, garlic and cheese should be prepared in a blender or food processor
Mix all ingredients in a large pan, except the parsley, salt, pepper and olive oil; Cook lightly, do not over cook the hamburger as you will be cooking it further
Add chopped parsley and salt and pepper to taste
Starting with the driest artichoke, go around the artichoke, opening the leaves with one hand and filling with the other, pack as full as you desire
When the artichokes is filled, place fingers in the top and pull apart to expose the choke; with a spoon, pull out the fuzzy choke (it will literally choke you if you try to eat it, a very uncomfortable feeling, itchy to say the least). Stuff the center with as much filling as you wish.
In a large pot, place artichokes in the bottom, standing on end (usually only two to three will fit in a large pot); drizzle with 2 3 tablespoons olive oil, being sure that some drips down the sides
Pour 1 inch of water or white wine (you can mix the two if you wish) in the bottom of the pot and steam over low heat until done (fork in base of artichoke comes goes in easily); this is usually 30 to 45 minutes depending on the size of the vegetable. Also, it is done a leaf pulls off easily
Serve when hot with fresh Italian bread, toasted or just warmed in the oven.
Artichokes really don't go with wine but if you like wine try a sweetish, but not overly sweet white wine.
Roux 'b Doux, watching
First of all let me say that my typing is horrible right now, as is my spelling, but with luck my spell checker and grammar checker (horribly wrong many times) will catch most of the mistakes. Maybe, maybe not.
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Brain on Fire
For the past six months, probably more, I've been on an emotional railroad, up one day down the next. Many think this is a fun, being without control of your emotions. I know in the 1960's many used drugs to achieve this state, and some still do, but mainly they use drugs to dull their minds.
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Natalina has inspired me to post some pictures. But not those that I love by other artists, but some that I love that I've had the pleasure of taking. They don't necessarily have great artistic value, but they all have some meaning to me. Maybe a memory of a spring day's drive in a convertible, maybe traveling down a Texas back road after an ice storm. Any number of reasons. I hope you enjoy them, and thank you, Natalina for the idea.
Mostly fall images from East Texas
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September 26th 2009 16:17
In My Face
It's dawned on me recently that although I've developed a stutter and the shakes, not constant but frequent enough to be very irritating, that my life is getting better. The picture is one of my Zeus when he wanted something, or wanted to comfort me, I'm not sure which, but he had this habit of getting right in my face and saying with those big brown eyes, hey! Mom! What's up with you? Come on let's do something, at least rub my ears. That was my Zeus. He could help with any mood.
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September 20th 2009 04:29
Merchant's Wife by Boris Kustodiev
I was sitting and eating the last of the watermelon that my sister gave me. It was a small one, it only lasted about seven days, and that was with Jerry helping a little. I love watermelon and tend to eat a lot of it, Jerry is no slouch when it comes to eating watermelon either.
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September 20th 2009 03:57
Roux Grinning Over Victory
I do not believe it, but Roux went and got her own account and her own blog right here on Orble. I told her she was not allowed to have her own account because she was a dog, but she wouldn't listen to me. Partly she was being a stubborn poodle dog and didn't want to use my account for her blog because she felt she wouldn't get credit for her writing.
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September 18th 2009 20:59
Hugs Help Everything
Today I want to take a totally different tact in my story. First, however, an apology for my writing. I seem to be having trouble connecting my brain with my fingers when typing. Sometimes I leave words out or use the wrong word. The typos my spell checker usually catch, but sometimes the wrong word goes in the right place or vis versa, the right word goes in the wrong place. That said, on with the new stuff
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Comment by IandMe
on New Dog Breeds - Yeah Right . . .!
I and Me
Food Mage
Just Writing
Poodle and Shitzu:
Shitzpoo - you figure out what that is
Poodle and Bloodhound:
Poohound - a hound that hunts poo
Poodle and Chihuahua
Poohuahua - a dog that cries incessantly
Blueheeler and Shitzu
Shitheeler - only heels behind you
Greyhound and Blueheeler
Greyblue - a dog that defines a color
Great Dane and Blueheeler
Greatheeler - a therapy dog
Labrador and Rat Terrier
LabRat - obvious what this one does
Cocker Spaniel and Pit Bull
CockPit - a dog that flies a lot
Cocker Spaniel and Poodle
Cockoodle - a crowing dog