Monday, 11 June 2007
Trip to Wal-Mart I Didn't Want to Make
Met the cutest boy in Wal-Mart on the pillow aisle. His momma was pulling his cart backward and a Sponge Bob Square Pants pillow caught his eye. I couldn't resist his outstretched, chubby little arms, so I handed it to him. His bright brown eyes never left it. "Spun Bah Spun Bah". He worked the shrunken feet back and forth, patted its shoulders and became so content! I followed the family at a distance to keep an eye on my new friend, as he was so amusing! Suddenly, his momma turned around - this was after at least five minutes, mind you - and she asked him, "Did that lady give you that Sponge Bob Square Pants?" He just looked up, mouth open. I laughed and told her I couldn't help myself. She said, "No wonder he's been so quiet!" I looked down at him, clutching his new friend, sitting in the grocery cart seat designated for cutie pies just like him, and raised my eye brows. He raised his right back! So I shrugged my shoulders - and he shrugged his right back! That was all I needed to know. :)
Alabama Psalms
Preface:
We've landed in a field cut out of young pine. Some sort of public park right on Mobile Bay. We're staying in Air Force tents, sleeping on cots. The giant, protective clouds hang low and the wind blows mercifully hard to relieve the oppressive humidity. No one really seems to know what to do, what the plan is or what time supper is, but all are good-natured, excited to be here and willing to help. The Carolina blue sky peeks out from behind the cotton here and there as the fluff moves north. The bahaya grass and clover quiver with each gust of gulf breeze. Praise God.
Night. The stars are incredible. We had a brief rain. They don't seem nearly as distracted as I do. The random pulse of the generator. The mosquitoes loves me. This shooting star seems to be falling forever. It reminds me of the one I saw in a dream that landed in the outstretched water that looks uncannily like the Mobile Bay across the street. DISTRACTIONS....
ALABAMA PSALM 1
God, your ways are perfect. What looks like tragedy is a miracle of your doing. You humble and purify me in sickness to exalt me with your power. You deliver me safely home to call me back out into service. I sit in awe of your unsurassing greatness and ability to see around the corner of Life. I will go wherever you call, for you are the LORD Almighty, whom I serve for ever and ever. AMEN.
ALABAMA PSALM 2
My Lord and God, forgive me as I am limited, distracted and trapped. Limited by my humanness and lack of understanding of your might and power and willingness to rescue me. Distracted by my sinful nature that easily entangles a lowly human soul that needs only to remember thy love for me. Trapped in this crude, fleshly matter in which I must roam your Earth until I am called home to be with Thee. Have mercy on thy servant, God, who wants only to be with Thee and to gaze upon Thy face. AMEN.
ALABAMA PSALM 3
O feel the wind that races across thy land, reminding the trees and grass of their liveliness! O count the stars that give light and wonder to the sky. O watch the clouds pass and reform and bring rain with which to bless God's Earth. O gaze upon night's lanturn, a moon that causes the ocean tides to rise and fall. All of these were spoken into being by the great I AM, and it is He whom I will worship and serve all the days of my life. AMEN.
ALABAMA PSALM 4
The good Lord blessed me with big, quick feet and strong, able hands, so how shall I use them to His glory? I will be swift to help a child or widow in need and attempt to lead them to your throne of righteousness. I will lift up my brother when he falls. I will help build foundations of shelter for those in need to live. I will tenderly tend to the wounds of the ill and troubled. I will bow down to the God of the Heaves and Earth, who created me for His own purposes, according to His own plan, which is my destiny. I will forever praise Him. AMEN.
We've landed in a field cut out of young pine. Some sort of public park right on Mobile Bay. We're staying in Air Force tents, sleeping on cots. The giant, protective clouds hang low and the wind blows mercifully hard to relieve the oppressive humidity. No one really seems to know what to do, what the plan is or what time supper is, but all are good-natured, excited to be here and willing to help. The Carolina blue sky peeks out from behind the cotton here and there as the fluff moves north. The bahaya grass and clover quiver with each gust of gulf breeze. Praise God.
Night. The stars are incredible. We had a brief rain. They don't seem nearly as distracted as I do. The random pulse of the generator. The mosquitoes loves me. This shooting star seems to be falling forever. It reminds me of the one I saw in a dream that landed in the outstretched water that looks uncannily like the Mobile Bay across the street. DISTRACTIONS....
ALABAMA PSALM 1
God, your ways are perfect. What looks like tragedy is a miracle of your doing. You humble and purify me in sickness to exalt me with your power. You deliver me safely home to call me back out into service. I sit in awe of your unsurassing greatness and ability to see around the corner of Life. I will go wherever you call, for you are the LORD Almighty, whom I serve for ever and ever. AMEN.
ALABAMA PSALM 2
My Lord and God, forgive me as I am limited, distracted and trapped. Limited by my humanness and lack of understanding of your might and power and willingness to rescue me. Distracted by my sinful nature that easily entangles a lowly human soul that needs only to remember thy love for me. Trapped in this crude, fleshly matter in which I must roam your Earth until I am called home to be with Thee. Have mercy on thy servant, God, who wants only to be with Thee and to gaze upon Thy face. AMEN.
ALABAMA PSALM 3
O feel the wind that races across thy land, reminding the trees and grass of their liveliness! O count the stars that give light and wonder to the sky. O watch the clouds pass and reform and bring rain with which to bless God's Earth. O gaze upon night's lanturn, a moon that causes the ocean tides to rise and fall. All of these were spoken into being by the great I AM, and it is He whom I will worship and serve all the days of my life. AMEN.
ALABAMA PSALM 4
The good Lord blessed me with big, quick feet and strong, able hands, so how shall I use them to His glory? I will be swift to help a child or widow in need and attempt to lead them to your throne of righteousness. I will lift up my brother when he falls. I will help build foundations of shelter for those in need to live. I will tenderly tend to the wounds of the ill and troubled. I will bow down to the God of the Heaves and Earth, who created me for His own purposes, according to His own plan, which is my destiny. I will forever praise Him. AMEN.
But I'm Not Dead Yet
I still haven't been to Fenway Park
I've never punched my daddy
Or head-butted my mom.
Ain't ever been to New York City.
New York City?!?
New York City.
But I'm not dead yet.
I never have made love,
Or looked into a man's eyes.
I've never driven cross-country,
But I have had one birthday surprise.
Anyway, I haven't played Austin City Limits
Or shook Bob Dylan's hand .
They say I've got lead singer syndrome
and I don't even have a band.
I've never met a Greek diplomat,
But I made out with his son.
Ain't been to Vegas and placed a bet,
Don't ever really wanna go neither,
But I'm not dead yet.
I've never been denied by a Florida football player.
I've never enclosed myself in a Tupperware container.
Ain't sat in the boxes at an Atlanta Braves game.
Lost my luggage en route to Honduras but I didn't complain.
Haven't ever lost a battle without getting upset
But I'm not dead yet.
Still haven't harmonized with Alison Krauss
Or co-wrote one with John Mayer,
But I have crossed stuff off the list lately
That I once thought didn't have a prayer.
I think it's going about as well as it can get
But I'm still not dead yet.
I've never punched my daddy
Or head-butted my mom.
Ain't ever been to New York City.
New York City?!?
New York City.
But I'm not dead yet.
I never have made love,
Or looked into a man's eyes.
I've never driven cross-country,
But I have had one birthday surprise.
Anyway, I haven't played Austin City Limits
Or shook Bob Dylan's hand .
They say I've got lead singer syndrome
and I don't even have a band.
I've never met a Greek diplomat,
But I made out with his son.
Ain't been to Vegas and placed a bet,
Don't ever really wanna go neither,
But I'm not dead yet.
I've never been denied by a Florida football player.
I've never enclosed myself in a Tupperware container.
Ain't sat in the boxes at an Atlanta Braves game.
Lost my luggage en route to Honduras but I didn't complain.
Haven't ever lost a battle without getting upset
But I'm not dead yet.
Still haven't harmonized with Alison Krauss
Or co-wrote one with John Mayer,
But I have crossed stuff off the list lately
That I once thought didn't have a prayer.
I think it's going about as well as it can get
But I'm still not dead yet.
Monday, 4 June 2007
Ugh's Redfish Gumbo
UGH'S REDFISH GUMBO
9:27pm Friday, Apr 27
Ugh's Redfish Gumbo
Ingredients:
1 TBPS olive oil
1 small yellow onion, medium dice
2 small garlic cloves, minced
2 inch-thick redfish filets, large dice (uniformly cut ~ ¾" to 1" cubes)
¼ cup water
½ tsp oregano
1 cup frozen Cajun gumbo vegetable medley (can be found in frozen vegetable section of Winn Dixie, contains okra, corn, bell peppers and onions)
1 can Progresso Hearty Tomato soup
1 bay leaf
5-8 shakes of Louisiana Hot Sauce (to taste)
Salt and freshly-ground black pepper
1/4 - ½ cup cooked white rice
Directions:
Put olive oil in a medium soup pot and turn on heat to low. Add onion and sweat on low heat for three minutes. Add garlic, sweat until translucent (about 5 minutes) on low heat. Lightly salt and pepper. Stir in fish, water and oregano and mix well. Cover and simmer for 5 minutes on low to medium-low heat, stirring occasionally. Add vegetables, and again add a light sprinkling of salt and pepper. Stir to combine well. Add tomato soup and bay leaf, stir well. Cover and simmer or medium low heat for 10-20 minutes (however long you can stand it!) Stir again, remove bay leaf, and add hot sauce and salt and pepper to taste. Top with white rice.
Preparation time: 30 minutes
Serves two.
9:27pm Friday, Apr 27
Ugh's Redfish Gumbo
Ingredients:
1 TBPS olive oil
1 small yellow onion, medium dice
2 small garlic cloves, minced
2 inch-thick redfish filets, large dice (uniformly cut ~ ¾" to 1" cubes)
¼ cup water
½ tsp oregano
1 cup frozen Cajun gumbo vegetable medley (can be found in frozen vegetable section of Winn Dixie, contains okra, corn, bell peppers and onions)
1 can Progresso Hearty Tomato soup
1 bay leaf
5-8 shakes of Louisiana Hot Sauce (to taste)
Salt and freshly-ground black pepper
1/4 - ½ cup cooked white rice
Directions:
Put olive oil in a medium soup pot and turn on heat to low. Add onion and sweat on low heat for three minutes. Add garlic, sweat until translucent (about 5 minutes) on low heat. Lightly salt and pepper. Stir in fish, water and oregano and mix well. Cover and simmer for 5 minutes on low to medium-low heat, stirring occasionally. Add vegetables, and again add a light sprinkling of salt and pepper. Stir to combine well. Add tomato soup and bay leaf, stir well. Cover and simmer or medium low heat for 10-20 minutes (however long you can stand it!) Stir again, remove bay leaf, and add hot sauce and salt and pepper to taste. Top with white rice.
Preparation time: 30 minutes
Serves two.
Aunt Ann's Cornbread
Aunt Ann's Cornbread
1:23pm Saturday, May 5
Ingredients:
(You don't really measure out this recipe exactlah, just kinda eye it)
- Self-rising corn meal (NOT "MIX" - Martha White makes a good one,
if you can find a locally-ground self-rising corn meal that's even better)
- Buttermilk (whole if you can find it, but low fat is okay)
- Canola oil (or whatev, not olive oil, obviouslah, but it'll work in a pinch)
Directions:
Take your cast iron skillet and put a dollop of oil in the bottom and kinda swirl it around. Stick it in the oven and preheat it up to 350 degrees. This is so when you pour your batter in it'll make a nice sizzle and be a pretty golden-brown on the bottom of your pone. Take a bowl comparable to the size of the cast iron skillet you'll be cooking the pone in (cast iron is the ONLY way to go). Sprinkle out the corn meal into the bowl, about as much as you want for the size of the pone. (I like mine thin and crispy). Pour some buttermilk on top (not too much!). Stir with a fork to combine, get the lumps out. Add more if you want. The batter should be kinda runny if you want a crispy pone, dryer if you want a fluffier one. Put a small quarter-sized dollop of oil on top and stir that in. Let the batter sit a spell to make sure your oven is nice and hot. So take your hot (and I mean it's HOT) skillet out and pour the batter in the bottom. Take a moment to listen to that nice sizzle sound. Then use your fork to spread it around on the bottom and kinda make it higher on the edges. Stick it back in the oven, set the timer for 40 minutes. When it beeps, check and see if it's golden brown on the top. If it is as crispy-lookin as you desire, take it out and let it rest for a minute or two. Slice like a pie and serve with buttah. Goes well with some pintos or black eyed peas, floating on top so it can absorb the flavah. Is also a nice accompaniment to a heart soup or stew like Ugh's Redfish Gumbo. ;)
1:23pm Saturday, May 5
Ingredients:
(You don't really measure out this recipe exactlah, just kinda eye it)
- Self-rising corn meal (NOT "MIX" - Martha White makes a good one,
if you can find a locally-ground self-rising corn meal that's even better)
- Buttermilk (whole if you can find it, but low fat is okay)
- Canola oil (or whatev, not olive oil, obviouslah, but it'll work in a pinch)
Directions:
Take your cast iron skillet and put a dollop of oil in the bottom and kinda swirl it around. Stick it in the oven and preheat it up to 350 degrees. This is so when you pour your batter in it'll make a nice sizzle and be a pretty golden-brown on the bottom of your pone. Take a bowl comparable to the size of the cast iron skillet you'll be cooking the pone in (cast iron is the ONLY way to go). Sprinkle out the corn meal into the bowl, about as much as you want for the size of the pone. (I like mine thin and crispy). Pour some buttermilk on top (not too much!). Stir with a fork to combine, get the lumps out. Add more if you want. The batter should be kinda runny if you want a crispy pone, dryer if you want a fluffier one. Put a small quarter-sized dollop of oil on top and stir that in. Let the batter sit a spell to make sure your oven is nice and hot. So take your hot (and I mean it's HOT) skillet out and pour the batter in the bottom. Take a moment to listen to that nice sizzle sound. Then use your fork to spread it around on the bottom and kinda make it higher on the edges. Stick it back in the oven, set the timer for 40 minutes. When it beeps, check and see if it's golden brown on the top. If it is as crispy-lookin as you desire, take it out and let it rest for a minute or two. Slice like a pie and serve with buttah. Goes well with some pintos or black eyed peas, floating on top so it can absorb the flavah. Is also a nice accompaniment to a heart soup or stew like Ugh's Redfish Gumbo. ;)
Things I Learned In the Kitchen Tonight/Fried Green Tomatoes
Things I Learned in the Kitchen Tonight/Fried Green Tomatoes
8:21pm Thursday, May 17
Now all you Southern cookin' purists don't hate. I kinda created a new twist on our favorite snack, Fried Green Tomatoes
Ingredients:
1 large green tomato
cornmeal
buttermilk
olive oil
salt
pepper
dried basil
Directions:
Heat oil in medium skillet (cast iron if you got it). Slice tomato about 1/2 inch thick. Lay slices on some paper towels to absorb the moisture for a couple minutes, then salt and pepper real good. Have a bowl with some buttermilk in the bottom and another with some cornmeal. For yummy crusty goodness, lay the slices of tomato in the cornmeal, then the buttermilk, then back into the cornmeal (you definitely need the cornmeal on the outer layer...one thing I learned tonight). Be sure your oil is nice and hot, but not so hot it's smoking, and gently place the slice in the oil (make sure you're wearing a shirt...another thing I learned tonight: just a sports bra don't cut it). Seriouslah, be careful. Cook a couple minutes then flip. I like em brown on both sides but you do what you want. Take them off and transfer to a cool plate and salt and pepper both sides. Just before serving, sprinkle with some basil to go ahead and complete the Italian thing you weren't planning on doing at all but just seemed logical and ended up tasting YUUUMMMMMMYYYY!!!
So I guess the main thing I learned tonight is that spontaneity in the kitchen can be cool and just because tradition holds one thing doesn't mean my spin on it is a sin. Or something. :)
8:21pm Thursday, May 17
Now all you Southern cookin' purists don't hate. I kinda created a new twist on our favorite snack, Fried Green Tomatoes
Ingredients:
1 large green tomato
cornmeal
buttermilk
olive oil
salt
pepper
dried basil
Directions:
Heat oil in medium skillet (cast iron if you got it). Slice tomato about 1/2 inch thick. Lay slices on some paper towels to absorb the moisture for a couple minutes, then salt and pepper real good. Have a bowl with some buttermilk in the bottom and another with some cornmeal. For yummy crusty goodness, lay the slices of tomato in the cornmeal, then the buttermilk, then back into the cornmeal (you definitely need the cornmeal on the outer layer...one thing I learned tonight). Be sure your oil is nice and hot, but not so hot it's smoking, and gently place the slice in the oil (make sure you're wearing a shirt...another thing I learned tonight: just a sports bra don't cut it). Seriouslah, be careful. Cook a couple minutes then flip. I like em brown on both sides but you do what you want. Take them off and transfer to a cool plate and salt and pepper both sides. Just before serving, sprinkle with some basil to go ahead and complete the Italian thing you weren't planning on doing at all but just seemed logical and ended up tasting YUUUMMMMMMYYYY!!!
So I guess the main thing I learned tonight is that spontaneity in the kitchen can be cool and just because tradition holds one thing doesn't mean my spin on it is a sin. Or something. :)
Why I Love Sister Mackie
Why I Love Miss Margaret/Official Lyric Change
6:26am Friday, May 25
We sat down in the parlor and I took up my guitar (Grace Martin). I was so excited to play my latest song for my favorite sister in Christ!
When I finished singing, “He’s Got My Heart”, she said, “I like that, it’s really cute, but I want you to change the part where you say ‘darn’. It was the first thing I heard and darn’s a bad word and I know you want to be pure and what not.”
I said, “Gosh, alright, how ‘bout ‘dern’?”
“No way, ‘dern’’s worse than ‘darn’! How bout “really good”? Play that.”
So I tried singing, “and that could be a really good start”, but it didn’t work.
“Well, let’s think about it and come up with something later.”
She said okay.
The next morning at breakfast I told her, “Miss Margaret, I came up with a line I think that fits: “and that could be a ‘mighty fine’ start”.
She said, “oh yeah, that’s much better, and it goes along with the language you use in the whole song, ya know, real local”.
☺
So the chorus of “He’s Got My Heart” now official goes:
He’s got my heart (my whole heart) and nothing but my heart so help me God
He’s got my heart (my whole heart) and nothing but my heart so help me God
I love him from afar/But that could be a MIGHTY FINE start
He’s got my heart (my whole heart) and nothing but my heart so help me God.
-HBS
6:26am Friday, May 25
We sat down in the parlor and I took up my guitar (Grace Martin). I was so excited to play my latest song for my favorite sister in Christ!
When I finished singing, “He’s Got My Heart”, she said, “I like that, it’s really cute, but I want you to change the part where you say ‘darn’. It was the first thing I heard and darn’s a bad word and I know you want to be pure and what not.”
I said, “Gosh, alright, how ‘bout ‘dern’?”
“No way, ‘dern’’s worse than ‘darn’! How bout “really good”? Play that.”
So I tried singing, “and that could be a really good start”, but it didn’t work.
“Well, let’s think about it and come up with something later.”
She said okay.
The next morning at breakfast I told her, “Miss Margaret, I came up with a line I think that fits: “and that could be a ‘mighty fine’ start”.
She said, “oh yeah, that’s much better, and it goes along with the language you use in the whole song, ya know, real local”.
☺
So the chorus of “He’s Got My Heart” now official goes:
He’s got my heart (my whole heart) and nothing but my heart so help me God
He’s got my heart (my whole heart) and nothing but my heart so help me God
I love him from afar/But that could be a MIGHTY FINE start
He’s got my heart (my whole heart) and nothing but my heart so help me God.
-HBS
My New Obsession
My New Obsession
8:48pm Friday, May 25
Flamm Lakay!!!
It used to be all about Brazas Chicken, this Peruvian place tucked in a little strip mall on the corner of Davis and Orange, but not no mo'. That place has been discovered and you actually have to wait for a table now.
Today I went to a Haitian/Caribbean place on South Orange I'd been dying to try for a month or so now, called Flamm Lakay.
I walk in and the place has lots of natural sunlight coming in through the windows, tile floors and native folk art decorating the walls. A beautiful middle-aged Creole woman greeted me at the door and told me to sit anywhere. I had the whole place to myself!
After looking at the menu, I wanted the chicken (some fancy Creole name, can't recall) but she said it wasn't ready yet. So I ordered the snapper instead, with fried plantains and mixed rice. She served me cold water with lime, no ice - just the way I like it on a hot summer day!
The salad was beautiful - the dressing came in a tiny ceramic pitcher and was excellent. She served it with fresh-baked bread, still warm - mmmm, so doughy and soft! AAAHHHH.
Then the snapper came - it was a whole fish, head and all! Well, the guts were cut out, but I'd never had it this way before. Still, I set to work. The eye stared at me. I told myself to not be a wuss and just eat it. So I did - it was EXCELLENT! :) Not at all what I expected...I thought it would pop in my mouth like caviar, but instead it had a soft, crunchy texture, kind of like a ligament on a chicken wing. Mmmm, myyyy faaaavorrriiiiiiiite.
When I presented my plate of bones to the lady (nothing was left but bones, scales, and the tail, mmmm), she said, "You did so well! You plucked the eyes and everything!", beaming. :)
I noticed on the table that they served Haitian coffee there, and I asked if they sold it to take home. Woo hoo! - I got a pound of fresh ground Cafe Rebo 100% Arabica ("Rebo, le bon cafe', C'est la Qualite'!". I can't wait until tomorrow morning!!!!!!!).
So I went off rejoicing and promised the lady I'd soon be back with friends.
8:48pm Friday, May 25
Flamm Lakay!!!
It used to be all about Brazas Chicken, this Peruvian place tucked in a little strip mall on the corner of Davis and Orange, but not no mo'. That place has been discovered and you actually have to wait for a table now.
Today I went to a Haitian/Caribbean place on South Orange I'd been dying to try for a month or so now, called Flamm Lakay.
I walk in and the place has lots of natural sunlight coming in through the windows, tile floors and native folk art decorating the walls. A beautiful middle-aged Creole woman greeted me at the door and told me to sit anywhere. I had the whole place to myself!
After looking at the menu, I wanted the chicken (some fancy Creole name, can't recall) but she said it wasn't ready yet. So I ordered the snapper instead, with fried plantains and mixed rice. She served me cold water with lime, no ice - just the way I like it on a hot summer day!
The salad was beautiful - the dressing came in a tiny ceramic pitcher and was excellent. She served it with fresh-baked bread, still warm - mmmm, so doughy and soft! AAAHHHH.
Then the snapper came - it was a whole fish, head and all! Well, the guts were cut out, but I'd never had it this way before. Still, I set to work. The eye stared at me. I told myself to not be a wuss and just eat it. So I did - it was EXCELLENT! :) Not at all what I expected...I thought it would pop in my mouth like caviar, but instead it had a soft, crunchy texture, kind of like a ligament on a chicken wing. Mmmm, myyyy faaaavorrriiiiiiiite.
When I presented my plate of bones to the lady (nothing was left but bones, scales, and the tail, mmmm), she said, "You did so well! You plucked the eyes and everything!", beaming. :)
I noticed on the table that they served Haitian coffee there, and I asked if they sold it to take home. Woo hoo! - I got a pound of fresh ground Cafe Rebo 100% Arabica ("Rebo, le bon cafe', C'est la Qualite'!". I can't wait until tomorrow morning!!!!!!!).
So I went off rejoicing and promised the lady I'd soon be back with friends.
Subscribe to:
Posts (Atom)
