What to make for dinner? Hmmmm......

A good place to start is the pantry. What's available? That cooks fast!

How about some of these? They look a little funny but I've had them before and they are tasty. Just like homemade pasta. And they cook in 5 minutes. Perfect!

Now let's add a little bit of this. You can never go wrong with butter.

And some of this. I just happened to have this in the fridge. Thought I would use it up. You can see I'm not really going for healthy here.

Now for flavor....hmmmm....so far things are pretty heavy.

Ah! How about this?

Time to cook the pasta.

Now add a little garlic, salt, pepper, freshly grated romano cheese and a pinch of nutmeg and viola....

A wonderfully satisfying bowl of pasta to put even the best of us into a carb coma. Just what the doctor ordered. And all in less than 10 minutes...stove to table.

Now if you're looking for a formal recipe here, I don't actually have one. It is so easy you don't really need one.

Just cook the noodles according to the box and drain them. Don't rinse. While they are in the strainer, in the same pot...melt some 4 - 8 Tablespoons butter over medium heat. Add 4 cloves minced garlic, cook for 1-2 minutes. Pour in about a cup of heavy cream and add 1/4 cup grated Romano cheese and few Tablespoons of lemon juice. Simmer over medium low heat for another minute or so. Take a spoon and taste the sauce. Add salt, pepper, a pinch of nutmeg, and more cream or cheese to your taste. When you like it, add back the noodles and give them a toss.

This is one of those recipes that you can pull together with whatever you have in the house. No garlic, add onion and garlic salt. No cream, use half and half. No Romano, use parmesan or leave out the cheese. No lemon...so what.

Tuesday, March 16, 2010 11:07:14 AM (Central Daylight Time, UTC-05:00)         Blog reactions

Spring has arrived in Texas and today we planted the herbs in my favorite garden at the lake.

This little garden plot is nestled near an ancient Magnolia tree and overlooks the bay. It is one of the newer additions to Secret Garden and is dedicated to my brother, who left us in 2009.

I’m already looking forward to all of the wonderful recipes I can make with the fresh herbs from the garden this summer. I’ve tried a few different types of tarragon this year and already have some goodies in mind for the mint. More to come as nature gives us our bounty.

If you don’t have room for a garden plot, don’t let that stop you from growing fresh herbs at home. A window box is a wonderful substitute!

It occurred to me as I was writing today that I occasionally mention Secret Garden in my posts, and thought I would give you a little history on our family retreat.

Secret Garden was built in 1964 by a Dallas area florist and provided the flora which graced local tables, weddings, and other special events through the 1970’s. His flowers were more vibrant in appearance than those shipped on refrigerated trucks and provided the stronger bouquet that can only be attained from freshly cut flora. At the time Secret Garden was built, it was accessible only by a narrow dirt road, and few knew the “secret” to his source for the finest flora…products that were locally grown and cared for by hand.

Throughout the time in which Mr. Harris owned the property, he upheld the highest standards of care and spent hours, tirelessly working the garden to ensure each variety of plant received the special attention it needed to flourish. The garden was sold as a residential property in 1996 and, lacking the care and attention received in previous years, slowly the garden became overgrown. Much of the tender floral foliage faded as more aggressive vines and native flora began to thrive.

We stumbled upon the property in 2003, without any knowledge of its previous state. We instantly fell in love with the seclusion under the towering oak, hickory, walnut, magnolia and loblolly pines; we found ourselves spiritually drawn to the natural beauty of the place.

Negotiations for the purchase lasted over a year, but we didn’t let go. The garden was calling us and we successfully became it’s caretaker in February of 2004.

In the first year that we owned the property, neighbors delighted us with stories of the history and former beauty of the property. We begin restoration of the garden and replenished the soil with beneficial nematodes and other natural organic materials. Inspired by the Japanese Garden at the Fort Worth Botanical Gardens, we began by planting several varieties of Japanese Maples, and while digging in the garden, we discovered an old carved stepping stone…well worn but intact and legible….that read “Secret Garden”. That stone now rests near the entry of the home, close to where we unearthed it, and perhaps where it was first placed.

The garden still has many wild flowers blooming in all seasons, providing an array of sweet scents and vibrant colors throughout the year and has been expanded to include a variety of fresh herbs, including the special variety of basil that is the cornerstone of my pesto.

Sunday, March 07, 2010 3:34:19 AM (Central Standard Time, UTC-06:00)         Blog reactions

There is something magical about being forty (ish)...give or take. Every once in awhile a revelation comes. Random occurrences in life come together to explain something mysterious.

Sitting around sick this week has given me plenty of opportunity to rummage around in the dark corners or my mind. In movies...this would be called foreshadowing. Close this post while you have the opportunity. :^)

I am the only person I know that can gain weight...and usually does...while they're sick. How is that even possible? Seriously. Think about that for a moment. I have barely eaten anything all week and have gained 2.1 pounds!!!

I met hubby in the garage tonight when he got home from work to announce..."There is something medically wrong with me. I gained weight."

E: "That's what all fat people say."

H: "No, seriously. I gained weight while I was sick this week. It's not normal. It doesn't make sense. There must be something wrong. I need to see a doctor."

E: "No, seriously. Think about it. You've laid in bed all week sleeping. What do you expect?"

H: "Whatever. I still don't think it's right."

E: "Did you ever think that all the cupcakes you've been making haven't helped? Any why don't you ever blog on any really healthy recipes?"

H: "Because they don't taste as good. That's why. Everybody knows that."

E: "Well why don't you try."

H:.......silence. (In our house, silence doesn't mean agreement, just tactical retreat.)

He did have a point.

My inspiration has always come from gals like Ina Garten and Paula Deen; bacon and butter. Two women with different style but one thing in common...a little round 'round the middle.

Alright. So I'll give it whirl and blog on healthy food ideas....for a some period of time TBD.

H: "So if I start making healthier meals do you promise to eat them and not fill up on chips later?"

H: "Even if they have more vegetables?" (The funny part is that I actually typed these lines before I said them. Real time blogging.

E: "I'll try to."...pinky swear.

And there it is. The course is set for the next few months. I'm kind of excited and kind of wanting it to be over so I can make a big giant chocolate cake.

Oh, and as for the Jell-O comment. Just a little trivia for you. Every time that I successfully lost weight in the past, I ate a lot of sugar free Jell-O. It was my "go to" snack when I got tired of carrot sticks and apples. I think it sums up the weight loss program quite nicely.

If your splurge treat is sugar free Jell-O, how little must you have to eat to lose weight?

Thursday, October 08, 2009 10:49:31 PM (Central Daylight Time, UTC-05:00)         Blog reactions

Being sick is a bummer.

My house looks like a four year old lives in it...unsupervised.

The laundry is multiplying and has plotted the demise of the washer and dryer.

The groceries don't remember where they live and have set up a campsite on my kitchen counter.

And Seb...well he thinks this is all my responsibility. He's not lifting a paw to help. Thanks Seb.

Monday, October 05, 2009 12:25:13 PM (Central Daylight Time, UTC-05:00)         Blog reactions

Who is the last person that ever heard a dinosaur? Exactly! So why do we think they roar?

What if they quacked like a duck? Or squeeked like a mouse? Or blabbered?

Maybe some dinosaurs evolved to live with us and aren't extinct at all. Maybe they eat chocolate Teddy Grahams for breakfast and run around grabbing anything they can reach.

Sure, no one's seen a T Rex in some time, but did you ever look for a Blabbersaurus? I bet you've seen one, or may even have one living in house!!!!

Blabbersaurus are sly little creatures. When they don't want to be noticed, they don't make a sound. They diligently go about their business of exploration; quietly burying treasure in unsuspecting places...like the refridgerator, or the carpet, or in under the pillow in your bed.

Sometimes they wake you up suddenly from a dream! Blabbering loudly about it being time to wake up and then running out of the room before they can be indentified. "Blabber  Blabber  Blabber.  Get out of bed.  Blabber.  Blabber."

Blabbersauraus are messy eaters too.  And amazingly picky for being so small and unable to provide for themselves. Most like crackers and chocolate milk, and like to leave crumbs on the floor for other creatures that may stir in the night.

These dinosaurs can definitively detect color. They love bright colors and will decorate walls or floors if given the opporuntity. To a blabbersaurus, everything looks better with glue, glitter, paint, or kool aid on it.

While the blabbersaurus has no natural predators, it has developed a very sophisticated mechanism to conceal its indentity.

On rare occaision, when you catch the prehistoric creature running around, tearing up your house, filling your head with nonsense... the Blabbersaurus does the most unusual thing.

It stops. Right where it stands.  Looks at you. Smiles. And hits you with a hug and a kiss.

The hugs and kisses of a Blabbersaurus are intoxicating.

They make you forget everything you thought you saw.

All the destruction. All the noise.

And you go on...forgetting that you ever saw one of these little creatures in your house.

The Muse Gourmet

Saturday, September 26, 2009 3:03:15 PM (Central Daylight Time, UTC-05:00)         Blog reactions

Ahhh...

The autumn equinox. Nothing wakes me up like fall. I love it. The season energizes me. Fall is my spring.

I'm not sure if it's the balance between day and night, or the cooler weather, or memories of the seasons of the past that put me in good spirits, but I always find myself eagerly looking forward to what life will unfold in the year ahead.

When I was in college, I always took a pilgrimage on the the first day of fall and went for a drive to Redwing, Minnesota. I drove with the windows down and appreciated the natural beauty of the trees along the way. Redwing is known for its antiques and pottery. And...caramel apples (at least that's what I remember). I can't think of Redwing without thinking fondly of the caramel apples, crisp and fresh from the season harvest, generously covered in homemade caramel.

It's been years since I've had the pleasure of visiting Redwing, but the fond memories of the caramel apples has never left me. So today, on this first day of fall, I stopped at the local Whole Foods market to pick up the freshest, most delicious Macintosh apples I could find. By the way, if you've never baked with Macintosh apples, you're missing something. There's a reason Yankee Candle has a candle scent dedicated to this king of apples. The aroma when you're peeling the apples is absolutely intoxicating!

So as I write, the windows are open, fresh air is filling the house, and my crock pot is bubbling with apples, cinnamon and honey. And when I wake up, there will be a fresh batch of apple butter, all ready to enjoy of a piece of toast...or all by itself. It's just like a caramel apple without the stick. Hmmm...now I need to make a pilgrimage.

The Muse Gourmet

Tuesday, September 22, 2009 10:34:07 PM (Central Daylight Time, UTC-05:00)         Blog reactions

God Bless Glamour Magazine.

I never, EVER, thought I would utter those words.

I am not a fan of "beauty" magazines. They only try to make you feel ugly and throw in the occasional article about how to be happier, accept yourself more, focus on the important things, blah, blah, blah (while you are running around trying to squeeze into the latest size 4 fashion). Puh leeze!

But, every once in awhile, something happens that reminds me of the potential good in every one of us. The potential to do the right thing, make the right decision, publish the right article. :)

Glamour Magazine recently published this photograph of Lizzie Miller.

The article wasn't their typical fare but was wonderful; and breath of fresh air among a sea of fashion stench. And, no surprise to most of us...the article caused quite the stir. Women loved it and want more of these types of articles. Because they are real. Not made up, not air brushed, not impossible. Just authentic women being themselves.


So, if you get a chance, take the time to voice your opinion to Glamour. Maybe, just maybe, they will get the idea and continue to give us articles that celebrate the differences among us and teach us to appreciate the differences in ourselves.

The Muse Gourmet

Thursday, August 27, 2009 7:21:46 PM (Central Daylight Time, UTC-05:00)         Blog reactions

The Muse Gourmet

Saturday, August 22, 2009 11:26:18 AM (Central Daylight Time, UTC-05:00)         Blog reactions

The Muse Gourmet

Tuesday, August 18, 2009 9:13:10 AM (Central Daylight Time, UTC-05:00)         Blog reactions

Sunday morning. More like Sunday morning...ish. It's 10:43



I'm sitting Indian style (is that still ok to say?) in my comfy blogging chair, snacking on chicken salad and crackers.



So far so good, right? Well...no, not really. More like...average.



Had a lot of ups and downs this week.



UPs:

1) Spent time with friends in bridal shower prep mode. Thank goodness for friends. I could have never done it without them!

2) Went to see Julie and Julia. Loved it! I have the equivalent of a man crush on Meryl Streep.

3) I have a bathtub full of champagne bottles leftover from the shower and a champagne fountain in the middle of my house. It just seems festive, even though it's only me in my jammies. Why the bath tub you ask? It makes a great cooler if you have to chill a lot really fast. Twelve bags of ice and you're all set!



DOWNs:

1) My feet hurt. Preparing for a party is a lot of work! Please seen Ups, item #1. Did I tell you how much I love my firends? Thank you, thank you, thank you!

2) It took Julia Child 8 years to get a cookbook published and she came from an aristocratic family, was married to an ambassador, didn't work a full time job, have a family to care for, and was perpetually upbeat and focused. Ummm...let me just say...not so much on this end.

3) Julie's blog was wonderful. Creative, thoughtful, funny. I just like to cook. And it's not very exciting to anyone else but me. My blog is like a private Facebook. Feeling sorry for myself on this one. Ugggh.

4) I'm not a big fan of champagne. Leftovers anyone?



On the upside...I have much to share about the shower. Recipes, tips and some new cookware (Yippee for me!)



More to come...going to the park with my son...be back later...

Sunday, August 09, 2009 11:18:48 AM (Central Daylight Time, UTC-05:00)         Blog reactions

Some of the very best chocolate cakes I’ve tasted call for a most unexpected ingredient…vinegar.  It’s always been one of those things that I never understood.  I just followed the recipe (skeptically followed the recipe I might add), but have never been disappointed. 

As with most things, necessity is the mother of all invention. 

Vinegar became a popular cake ingredient during the Great Depression.  Most traditional cake recipes have an abundance of butter, milk and eggs.  But guess what ingredients were hard to come by during rationing of the post World War II era?  Who could afford to add such scarce ingredients to a luxury item like cake? 

As a substitute for costly eggs, butter and milk; vinegar was used as a recipe ingredient with baking soda to produce carbon dioxide and give the cake batter a “lift”.  It works wonderfully so long as you don’t beat the cake batter too much or let it sit too long before baking it.  Baking soda does its thing pretty quickly and your cake will fail to rise if the leavening action is lost. 

Now, whether to choose cider or white vinegar?  I’ve always just added white vinegar…but then I thought…why not try cider vinegar.  So, I did a little taste test. 

While the flavor of white vinegar doesn’t stand out in the cake batter, cider vinegar is milder and has less impact on the overall taste of the cake.  Both are ok, but cider vinegar is my preference after trying both. 

Monday, May 11, 2009 6:22:28 AM (Central Daylight Time, UTC-05:00)         Blog reactions

The Muse Gourmet

Sunday, May 10, 2009 10:14:28 AM (Central Daylight Time, UTC-05:00)         Blog reactions

It was a rainy spring morning and I decided to take the day off of work to get caught up from the weekend.  I didn't have much time over the past week or so to play in the kitchen and needed to take time for a little fun. I was also feeling the need to cozy up and read, listen to the rain, take a nap and enjoy a cup of tea.  Now that I think about it, none of that really involves getting caught up.  Oh well.  There's always tomorrow. 

Hmmm.  What to make today?  Chicken pot pie?  Mexican lasagne?  Cake?

Taking into account my other goals (nap, read, relax) I didn't want to get too ambitious.  I had this habit of starting a number of entrees only to have everything 2/3 complete for dinner.  On days like today, my kitchen turns itself into the foodie's version of a clothing outlet store...a lot of good things if you're willing to take the time to dig for them.

The perfect place to start...soup.  Warm, satisfying, delicious, earthy soup.  Did I mention soup is very agreeable to allowing you to loaf around while it cooks?

Few soups are as easy to make as my version of Baked Potato soup.  It has surprisingly few ingredients.  Don't be fooled, the flavor is wonderful.  The cooking method is variable, however you want to cook the potatoes is fine.  For purposes of today (since I don't think I'll want to do much for a few hours), I'm cooking the potatoes in a slow cooker on high which will take 4-5 hours.

As far as additional ingredients are concerned, you many add pork, chicken, beef, corn, peppers, beans, or whatever your little heart desires at the moment to give the recipe a twist.  Blend the potatoes for a smooth consistency or leave them cubed if you prefer.  This may very well be the most flexible recipe I can imagine. 

Come to think of it, I believe I'll use a different method to puree the soup today.  I usually take out about half of the potatoes and puree the remaining mixture in my blender with the cream cheese to get the best of both worlds...smooth creamy texture with earthy chunks of potatoes.  But, because today's a fun day, I may use this as an excuse to buy a hand blender (like I need an excuse, right?).  I've always wanted to try one and the idea of not having to clean out my big blender is quite appealing.  So, I did some research on ratings and will go in search of Kitchen Aid's variety, which is to be simple yet effective.  The main selling point to me was it's ability to handle chunky foods (think potatoes) and heat (it's stainless steel you can blend over an open flame).  Who wouldn't want to do that? 

My last selling point about the soup (as if you needed anything else)...the recipe can be green.  Well not actually green as in the color, but environmentally friendly.  I made a decision awhile ago to make the most of our food remnants.  I take the parts of veggies that you wouldn't eat (peels, stems, leaves, etc) and any egg shells that I may have available and compost them.  The leftovers don't take space in the landfill and aren't wasted getting rinsed down the drain in the food disposal.  Whenever I cook I have a large bowl nearby to gather all of the remnants for composting and then take a trip to the compost pile when I clean up the kitchen. 

The Muse Gourmet

Monday, May 04, 2009 10:40:28 PM (Central Daylight Time, UTC-05:00)         Blog reactions

Namaste.

I've been a little under the weather lately, so the posts have been sparce.  But, I'm feeling much better now, so more are on the way.  :^)

Before I get back into it, I wanted to take a moment to comment on the recent editorial post in Newsweek.  The article is in relation to epilepsy in America but recaps part of the eulogy from the funeral of a small child, Henry Foster Lapham, who died suddenly in his sleep from epilepsy at the age of four. 

A good friend of mine recently lost someone close to him and is dealing with the painful feelings of grief and loss right now.  My heart goes out to Will, Leander, and their families in this diffifult time.  Having recently lost a loved one very suddenly, I feel their pain like it was my own. 

So many of us have experienced loss in this way, or will.  While the transition to the after life is to be peaceful for our loved ones, we are often left feeling empty and confused.  Everyone grieves in their own way.  There isn't a right or wrong way to do it.  It just is.  But, the message that was delivered at the funeral of Henry Foster Lapham, by his parents, who somehow had the courage to speak in the shadow of their sudden and unexplainable loss, is one of most beautiful and profound I've read.  To the extent it they may help anyone cope in their time of need, I will paraphrase it here. 

We have to believe that the spirit with which our loved ones lived their lives will erode the despair of their death.  But, in order for this to happen, we must be brave and face our fear of loss.  Deceiving ourselves into thinking our lives will return to normalcy after the loss of a loved one only extinguishes their spirit and hope.  We cannot allow their spirit of life to be defined by their death.  Rather, we must celebrate the life that was lived, tell stories, look at pictures, hold our loved ones in our hearts, even when doing so hurts to the point of being unbearable.  Hope and love will always triumph if we are strong enough to hold them close.

Thursday, April 16, 2009 7:06:37 AM (Central Daylight Time, UTC-05:00)         Blog reactions

If I have to explain what I mean "Crumpling or folding what?" you say; go ahead and skip this one (cuz I'm not explaining).  But, for those of you that know what I mean...interesting question, right?

I'm sure there is no government funding for science to figure that one out, but as a random sample, do you think it's possible for two crumplers to have a folder?  Or visa versa? 

I suspected that my son would be a crumpler when he was about three and a half.  No amount of training will change that.  It seems to be hardwired in his brain.  And that got me thinking...is there a connection between crumpling and other traits?  Is crumpling a right/left brain thing or is it associated with something else like a dominant gene for brown eyes?  There is probably no connection whatsoever and we'll never really know (not exactly something that will save the human race), but take a look around.  Do you notice and similarities between your familial crumplers and folders?

Happy April Fool's Day!

Wednesday, April 01, 2009 7:22:42 AM (Central Daylight Time, UTC-05:00)         Blog reactions

I remember the exact moment I thought I could read.  I was five.  It was about 7:30 pm on a weekday evening.  I was reading by candlelight in the living room.  I was sitting in the lap of an old Amish mother, after finishing dinner with her husband and six children.  That night I learned to read The Little Red Hen. 

My father sold real estate when I was young.  He happened to be "on a roll" and sold a lot of farms to Amish families that were relocating.  It became almost customary to invite the real estate agent and his family for dinner; so I spent quite a bit of time visiting Amish families that summer.  

One of the things that stands out in my mind when I think back...Pumpkin Bread. 

Warm, cinnamony pumpkin bread...topped with crunchy, toasted nuts. 

This recipe is one that my mother acquired that year.  I've been enjoying it ever since. 

I made some bread to take into work today.  A friend gave me a wonderful compliment.  She told me she thought the bread was on par with a that of a local bakery (an area favorite!).  By the way...if you're in the area, take a stop at Ravelin's bakery.  I hear the croissants are out of this world!

Monday, March 09, 2009 10:35:43 PM (Central Daylight Time, UTC-05:00)         Blog reactions

Midweek dinners are perfect for casseroles.  Say what you will about the culinary value of a casserole supper, the one pot meals remain a staple on American dinner tables for good reason.  They are easy to make, inexpensive, and satisfy us with their humble charm. 

I can't help but chuckle every time I think of this quote.  In "The Encyclopedia of Bad Taste," Jane and Michael Stern wrote: "Anchoring the low end of the culinary hierarchy, with no hope of upward mobility, is the tuna casserole, a dish of such unmitigated cloddishness that no one concerned about his reputation as an epicure would dare admit to eating it."

Isn't macaroni and cheese a casserole?  The ultimate comfort food a culinary disgrace?  Pa leeez. :)

So, for those of us that are comfortable celebrating the convenience and collage of flavors of the casserole supper...here's my recipe for Hot Dish (a technical term).  In our house, the defining characteristic of a Hot Dish is adding in some leftovers from the refridgerator.  In this recipe, you'll see that I added some leftover egg noodles that I had available.  In the past I've added corn, peas, beans, spaghetti sauce, taco meat, ... 

This recipe freezes very nicely (freeze it before it's cooked, thaw and bake when you're ready).  This recipe is also really easy to double, so you can keep one for yourself and surprise a friend with the other one.  I've always loved receiving and giving casseroles.  There's something nostalgic about having someone show up at your door with a homemade casserole, ready to bake.

Kids love the cheese and adults enjoy the variety of healthy ingredients.  By the way...if you have never used whole wheat pasta before...I urge you to try it in this recipe.  It's delicious and so much healthier than traditional white pasta.  Your family will never know the difference and you'll know you're serving a meal that's inexpensive and good for you too.

Be well.

The Muse Gourmet

Wednesday, March 04, 2009 5:35:43 AM (Central Standard Time, UTC-06:00)         Blog reactions

In the coming months, I'll keep you updated on the garden adventure.  As you may perhaps imply from the word "adventure", we are in the excitement stage of the garden game.  Later this summer when the water level goes down because it doesn't rain, and the irrigation pump stops working, we may refer to it as the garden "situation."  We'll see.  Anyway, on to the story.

This will be the first official garden I've planted in years.  I mean, years and years.  The last time I recall planting a whole garden, I was...well...fourteen years old. 

My parents had a large garden when I was growing up.  I never had any say in what was planted.  And there was never thought of planting herbs.  I would have been fine with a vegetable garden (and a few herbs).  But I was never able to convince them to plant anything other than vegetables. 

So, because this is my garden and I love herbs...it will be an herb garden (with a few vegetables).  :)

And, because I have always loved the smell of fresh basil...it's gonna be a basily herb garden with a side of veggies. 

For anyone who may be a history buff, it may interest you to know that basil was a native herb to India.  It was used in India like we use the Bible in court, upon which to lay our oaths. 

Basil has a variety of health benefits...it's a natural antimicrobial, has anti-inflammatory properties, is low in calories, has excellent nutritional value, helps the heart and blood vessels to relax, and is a good source of vitamin A (which prevents free radicals from oxidizing cholesterol in the blood stream, preventing the cholesterol from building up in the blood vessels).

And, if you still don't have enough reason to love basil, this article does a good job providing additional information about its many benefits. 

Tuesday, March 03, 2009 4:35:24 AM (Central Standard Time, UTC-06:00)         Blog reactions

Namasté

Beauty.  Loyalty.  Trust.  Integrity.  Grace.  Acceptance.  Joy. 

Sometimes difficult to find amidst the stressors that cause us to lose sight of our self.  We try to do so much, afraid that we're missing out.  We seek and yet we do not find.  We get lost in the pursuit of having more, being more. 

I read a magazine article at the airport recently that spoke of clean conversation.  Not the type that doesn't involve those little four letter words, but techniques that we can use in the course of our conversations with friends and loved ones to get to the heart of the matter.  The article cited the increasing difficulty we are having communicating on a meaningful level with those around us.  The text messages and emoticons leave us empty handed when we need to cope with something really difficult, like losing a job or home.

So what's left?  Most frequently we are left with the store of strength that we have inside. 

But how do we cultivate the sacred inner beauty when economic times are what they are?  There lies the wonder of your soul.  You don't have to do more to feel more.  You don't have to see more to be more.  You just need to slow down and appreciate what is already around you. 

Give yourself a vacation from the drama of television, give yourself a break from reading glamour magazines (they will only make you feel like ugly as Baz Luhrman so eloquently stated in Everybody's Free) and take time getting to know yourself again.  Go for a walk.  Spend time playing with your child..really playing with them...not just passing time.  Listen to the wind. 

When I was a child, my mother told me about her most memorable Christmas.  She was an orphan, living in Germany shortly after the war.  In celebration of the holiday, she was given an orange.  I remember her describing her desire to savor it, not wanting to peel it or eat it for fear that it would be gone forever. 

When I was a younger, I didn't understand the reason she told me that story.  It didn't make any sense to me.  "Is that all you got?  An orange?  Why not just eat it?"

As I reflect on the economic challenges that face our nation of excess, I can't help but wonder if it really is as simple as the Christmans orange.  If we spent more time appreciating what we have, getting the most out of every experience, would we feel the need for so much?  By the way...the orange is a wonderful snack for the airplane.  It smells delicious, is thirst quenching, gives you a Vitamin C boost and is refreshing.  And, if you're not worried about how your nails look or what people will think of you for bringing an orange on the plane, you will be pleasantly surprised at how wonderful something so simple can make you feel. 

Be well.   

Monday, February 16, 2009 9:10:45 PM (Central Standard Time, UTC-06:00)         Blog reactions

It's no surprise that Mondays can make some of us a little grumpy from time to time.  If you had a hectic weekend, you may be feeling a little worn out.  If your weekend was relaxing, you may have a challenge getting motivated.  Whatever my mood, there is one thing that is sure to make me smile...walking into a house filled with the aromas of a slow cooked meal.

Mondays are my favorite day to use my crock pot.  Crock pot cooking is convenient, easy, and makes the house smell like you had your own chef working on creating something wonderful while you were at the office.  Crock pots are one of those things that everyone seems to have and few people use regularly anymore.  I began routinely using a crock pot when I started my first job.  I worked with a group of ladies who were veterans of juggling household responsibilities and working outside the home.  Keep in mind, this was about twenty five years ago, the heyday of the crock pot.

One of my favorite things to make on a Monday is taco chicken.  It smells wonderful while it cooks and offers a variety of meal options throughout the week.  I make a large batch and take the leftovers for lunch (either taco salad for chicken wrapped in flour tortillas).

Monday, February 09, 2009 10:15:08 AM (Central Standard Time, UTC-06:00)         Blog reactions

Gwyneth Paltrow announced today that she is planning on writing a cookbook to further emphasize the importantance of eating healthy and dining together as a family.  Uh huh.

She commented that she was currently working on making her father's pancake recipe more diet friendly.  Better get working on it Gwyn, there's much to be done with a pancake recipe.  Clearly, Gwyneth has a lot of cooking and eating experience to share.   

Unless she hires out the task of writing the recipes (which would be the only logical solution), we should expect to get something along the lines of this recipe from a reader at Sfgate.com. 

"Take one organically grown string bean and run it under ice cold water from a Norweigan fjord. Cut into 72 pieces. Place one piece on a plate. Perform 8 hours of yoga. Take an organic piece of bamboo and carve a fork. Place one piece of the string bean on the fork and savor for 12 hours. Then, have an enema."  Posted By: trait | February 05 2009 at 02:48 PM 

Friday, February 06, 2009 1:36:12 PM (Central Standard Time, UTC-06:00)         Blog reactions

In relation to the blog, someone asked me over the weekend..."So, ahhh, what's the plan here?"  Implying that I had no desired end result.  Which, perhaps, was true.  While I may not have been able to elouently explain my intentions at that moment (after all, it was during the Super Bowl and after a few rum and cokes)...I was able to convey my heartfelt desire about wanting to inspire. 

So, I've given it some thought.  After soul searching I think I'm ready to answer that question.   

The Muse Gourmet is a means through which I can share artistic expressions about my most favorite hobby...cooking.  The way I look at it, everyone has something they are passionate about.  And, if you take the time to chat with those folks, you can learn all kinds of interesting stuff.  And perhaps, you too decide to share in the passion. 

I don't think enough people cook anymore.  Too many chain restaurants.  Too many cookies and cakes bought at the grocery store with that "commercial" flavor.  Too many people packing up their families and heading off to restaurants where they are surrounded by hustle and bustle, kids watching videos, and meaningless conversation about the speed of the waitress. 

But, I understand.  I really do.  It's convenient.  And...if you aren't sure your kitchen experience will turn out favorably, it's time consuming and expensive to make something that flops.  Besides, if you're like many of the mothers I know (myself included) who pick up hungry kids from school only to have a few moments between events, you don't want to multitask in the kitchen trying to do something that seems like a hassle. 

So, my purpose in doing this is twofold...  1) To have fun.  2) To teach anyone that wants to learn how to cook.  How is that different from everyone else?  Well, for starters...I'm not trying to make any money doing it.  I'm also not into exotic cooking methods.  I enjoy healthy, wholesome foods.  I cook dinner for my family most evenings and do so in less than an hour.  I prefer homemade birthday cakes, homemade cookies in the cookie jar, and using as many fresh ingredients as are available and I can afford. 

What that means is that "this" isn't going to be your typical food blog.  "This" is going to be an eclectic mix of simple and new and will hopefully offer something to make you smile once in awhile.  It also means that you should find my recipes a little more detailed than most.  I realized (thanks to my hubby) that many of my little tricks aren't in the recipe.  Some of it is implied.  But...it doesn't need to be.  I'm also going to do my best to tell you which tools I use the most.  Which ones are worth the extra money and which ones aren't.  After all, why spend $150 on a bread maker that you'll use for four months?  (That's one of our standing jokes). 

So, I'm working on a cooking class of sorts that will be available on the net for free.  And, if it helps just one person spend a little less eating out, allows one parent to make a meal with their kids that everyone can enjoy, allows someone to make a special dinner at home for a loved one and get to talk...really talk...about the desires of their heart...then I'm happy.  I will have gotten to do something I love and help someone else (another favorite past time). 

And that my friends is what this is all about. 

Be well.   Namasté.

Tuesday, February 03, 2009 5:29:21 PM (Central Standard Time, UTC-06:00)         Blog reactions

A few weeks ago, Pilgrim's Pride filed for bankruptcy protection.  Emily Fredrix, the author of the article I read, and AP Food Industry writer, cited a lack of demand as a likely cause. 

Did you catch that?  A lack of demand.  Demand for chicken. 

What?!?!  Who is eating less chicken because we're in a recession?  It's not like chicken is filet mignon here. 

She also says the following "Further hurting the industry is a drop in demand, since cash-strapped consumers are cutting back on their restaurant spending, and an oversupply of meat on the market. Both those factors keep prices down and make it more difficult for meat companies to recoup their costs." 

Oh ok. So now, the decline in restaurant volume is causing the problem.  By making that argument, she assumes that people will eat more chicken in a restaurant than they would at home.  It's like you think..."Well, I wish I could afford to go to Joe's pub for dinner.  I would definetely have some chicken.  But...I can't afford to go out to eat so now I'm going to boycot chicken and won't eat it at home either.  That's right.  If I can't go out for chicken I don't want any chicken at all." 

That makes no sense!  Who edits this stuff?  News flash...No one is eating any less Pilgrim's Pride chicken in a restaurant or anywhere else because of the recession. If Pilgrim's Pride has experienced a decline in sales, it's because other chicken producers have better chicken.  It's like the answer to the age old question...a better chicken will always come first.

Friday, January 30, 2009 9:12:26 PM (Central Standard Time, UTC-06:00)         Blog reactions

So, I'm getting ready to chat about a tasty appetizer sauce for your meatballs, which at this point you have either made from scratch, baked and froze: or bought at the store and stashed in your freezer, or neither because you're still thinking about whether you want to cookmeatballs.  Anywho...I will do that in a minute, by the way.  Promise. 
But, I was sitting here chatting with someone who told me a story...completely true story...about an unnamed middle age washed up celebrity who agreed to endorse some product and then had a team of lawyers work out the arrangements of airbrushing the photos, limiting the time commitment, etc.  Everything that I thought was perhaps exaggerated in Hollywood, or in this case Nashville,...completely true.  So, WHY DO SO MANY PEOPLE IDOLIZE THESE PEOPLE????  Riddle me that.  We can't we just accept ourselves for who we are?  Aren't we better PEOPLE than that anyway?  Would we really want to take that large of a step down the integrity ladder?  A big mystery.  All of it. But, what can a girl do? 

Now, onto the meatballs.  Very easy thing here.  In a medium size kettle, combine a 12oz bottle of Heinz chili sauce with one 16 oz jar of Welch's grape jelly.  Bring the mixture to a boil.  Spread it over the meatballs and cook in a crock pot for 2-3 hours on low.  Make sure your meatballs are cooked by the time you place them in the crock pot.  If you are using precooked frozen meatballs, allow them to thaw before adding to sauce.  They are a little tangy and a little sweet.  These were the first place winner at our office pot luck  :) 

Wednesday, January 28, 2009 4:47:54 PM (Central Standard Time, UTC-06:00)         Blog reactions

It’s the week before the Super Bowl.  Whether you are a football fan or volunteered to host the traditional gathering of friends and family, you have some things to think about beside who’s bringing the beer.  A Super Bowl is defined by a few things.  The commercials.  The food.  And who won. 

So, this week is dedicated to planning for the event.  Since I tried to write the commercials and failed miserably, and since my career in football coaching was short lived, I thought I’d take a stab at helping navigate the menu. J

I’ll help with tips on what you can do ahead of time as well as provide a twist on some old favorites: cheesy artichoke dip, pb&j meatballs, and teriyaki oven baked drummettes.  Come back and visit.

Edit Note: 1/28/09

If you connect this post to the actual recipe, you'll see a disconnect.  I opted out of the Peanut butter.  With the recent salmonella situation, I didn't think it was a good idea. 

Sunday, January 25, 2009 3:24:22 PM (Central Standard Time, UTC-06:00)         Blog reactions