by jphilo | Mar 10, 2016 | Three Thoughts for Thursday
- The Downton Abbey finale was perfect. After Nurse Jackie ended with a drug overdose and the mysterious Don Draper as mysterious as ever in the last episode of Mad Men, Downton Abbey’s finale where love and compassion make it possible to face changing times with hope and strength made it a story worth watching.
- After the Man of Steel repaired a little guitar for a six-year-old boy, the first grader’s music teacher* sent a thank you with the following message: “My student’s first goal is to pick out the tune to Twinkle, Twinkle Little Star. After that, he wants to learn the Smoke on the Water riff.” The Man of Steel’s been smiling since the email arrived.
- Our grandkids will all be together this weekend. I bought Easter props in hopes of getting some fun pictures of the 3 of them. The 3 1/2-year-old will cooperate, but does anyone have suggestions about how to keep bunny ears on a 14-month-old and 11-month-old long enough to take a picture?
*The music teacher is giving this little guy lessons on her own time. For free.
by jphilo | Mar 2, 2016 | Recipes
For supper last week, I made chicken tetrazinni, a family favorite that can also be made with turkey, for the first time in a long time. After his first bite, the Man of Steel decided he wanted it made again for his birthday meal extravaganza to be held in a few weeks. Because the dish can 1) be prepared ahead of time, and 2) be made in dairy and non-dairy versions (at least 3 of those attending steer clear of dairy), I was thrilled. In honor of the upcoming celebratory event, here’s the recipe for chicken tetrazinni, with notes about how to make the non-dairy version, too.
Chicken Tetrazzini
2 – 3 cups cooked, deboned, cubed chicken
1 cup shredded cheddar cheese (omit this ingredient in the dairy-free version)
1 1/2 cups chicken broth
3 tablespoons butter (dairy-free version uses Earth Balance Vegan Buttery Sticks)
1/4 cup flour
1/2 cup onion, chopped
1/4 cup green or sweet red pepper, chopped
12 ounces spaghetti
6 slices of bread, toasted and cubed
1/4 cup melted butter (dairy-free version uses Earth Balance Vegan Buttery Sticks)
Heat oven to 350 degrees. Put cubed chicken and cheese (omit for dairy-free version) in a greased 9 x 13 pan. Cook spaghetti according to package directions and drain. Rinse with cold water and place in pan with turkey and cheese. Stir well.
While spaghetti is cooking, melt 3 tablespoons of butter or Earth Balance in a sauce pan. Add onions and pepper. Saute until onions are transparent. Add flour and mix well. Slowly add broth, whisking and stirring constantly until it boils. Let it boil gently for one minute. Pour sauce over noodle/meat/cheese mixture and stir well.
Toast the bread and cut into cubes. Drizzle with 1/4 cup melted butter or Earth Balance and stir well. Sprinkle croutons over the noodle mixture. Bake for 1/2 hour.
by jphilo | Mar 1, 2016 | Top Ten Tuesday
This time of year, most Midwesterners are itching for spring, and I’m one of them. Here are ten reasons spring can’t come soon enough.
10. Mom’s It’s-too-cold-to-go-out-to-eat-why-don’t-you-go-pick-something-up-and-bring-it-here excuse will no longer hold water.
9. The storm sewers need a good rain to wash away the top hats, frozen carrots, old scarves, and coal buttons and eyes that once adorned many a jaunty snowman.
8. I want to walk outside again while the birds are singing again.
7. Parents have completed the list of 101-fun-indoor-winter-activities-for-young-children. Three times. Or more.
6. A hamburger grilled over apple wood and served on a toasted bun sounds really good right now.
5. Kids need to get outside to blow the stink off.
4. Every parent of young children and every elementary teacher in the Midwest has a wild look in the eye that will only go away when kids have a chance to get outside and run off several months’ worth of pent up energy.
3. Children around the country have outgrown their mittens, boots, and winter coats. The sled’s broken, too.
2. The robins are back, and if spring doesn’t come soon, they will need tiny, knitted sweaters to keep them warm. Who’s going to chase them down and convince them to wear the darn things?
1. The Man of Steel’s birthday heralds the arrival of the new season. This year he’ll celebrate the big 6-0. I’m eagerly anticipating the few short months of spring and summer when he’s 60 and I’m not.
Why are you looking forward to spring? Leave a comment.
by jphilo | Feb 18, 2016 | Three Thoughts for Thursday
- The Super Bowl commercial with the bun-wrapped wiener dogs running toward the Heintz condiments almost made me want another daschund. Almost is the operative word here.
- Last Saturday, the Man of Steel spent all day fixing a bathroom sink plumbing issue and he filled out a volunteer application for this summer’s Wonderfully Made Family Camp. Gotta love the guy.
- Wil Haygood’s biography, Showdown: Thurgood Marshall and the Supreme Court Nomination that Changed America, is so worth reading. A perfect way to pass the time until spring comes.
by jphilo | Dec 2, 2015 | Recipes
What to do when you’re invited to a potluck where dairy will likely be an ingredient in many of the dishes…and you can’t eat dairy? That was my conundrum recently, and the perfect answer was…drum roll please….deviled eggs!
In my case, this simple, protein-filled, gluten-free, and dairy-free offering has an added bonus. I love them. The Man of Steel hates them. So taking them to a potluck means I get to chow down on something tasty without making Mr. Steel feel bad.
Here’s the recipe I use for deviled eggs with some zip in their doodah.
Zippy Deviled Eggs
8 eggs
1/4–1/2 cup mayonaise
1 tablespoon mustard
1 teaspoon horseradish
salt and pepper to taste
Put 8 eggs in a saucepan and cover with cold water. Place on burner and bring to a boil. Turn off burner, put lid on saucepan, and let sit for 20 minutes. Place saucepan under faucet and turn on cold water until the water in the pan is cool.
Peel eggs while still warm. Slice in half lengthwise. Put yolks in a small bowl. Place white halves in a shallow pan.
Mash the yolks with a fork until lumps are gone. Stir in mustard and horseradish. Stir in mayonnaise, a couple tablespoons at a time, until desired consistency is reached. Add salt and pepper to taste.
Scoop yolk mixture into egg white halves. Cover and refrigerate until time to serve them.
