Thursday, May 19, 2011

"The Voice" and the dork

So I've never been an American Idol follower...just too much crud and filler. But I have to admit...I'm a total fan of "The Voice"! (Especially when I record it and I don't have to watch commercials...)

And when one of the girls who was on the show played at my local place wherein I played oh-so-frequently (The Julep Room, Biloxi, MS [also where Elvis hung out in his youth...rumored to be haunted!])... that, to me, it pretty darn cool!

Even better, all my non-married friends have been hitting the jackpot. One of my friends from my Charlotte days is at the Nationals stage of the Billboard Magazine's "Best Unsigned Bands" in the entire country! Go Mike! Another good friend is recording another album with the fabulous Anthony Hamilton and, since I am a product of the 90s, I'm also thrilled with a new release from Brian Vander Ark. (Verve Pipe, anyone?)

C'mon....we were merely freshmen...for the life of meeeeee....

I'm missing my music, but am also feeling disillusioned. I would really appreciate the companionship of having company to play/sing with. Sounds cheesy...but I don't care what the music is, there is something about SHARING music that is unique, special, and intimate that I miss. *Sigh*

Guess I should figure it out...And please, dear Lord, let it not be through Craigslist....

Sunday, May 8, 2011

Friendship

I've been reflecting recently upon what it means to be a good friend. Perhaps this is because I feel a little jilted in that avenue, myself. But, truthfully, the older I get...I realize how important it is to have good girlfriends. It doesn't matter if family, non-family, strangers. I want to be the sort of person that (even as a stranger in the mall) I'm going to be that person who empathizes, relates, or just simply smiles, hopefully to remind people that some people are, in fact, nice.

I was so very blessed at one point to have a couple of great girlfriends, but I must have messed something up. I'm not sure. Friendships are like dating, but more awkward. When dating, that awkwardness can come in the form of a strange touch or ... something. But with girlfriends, how do you tell them how much you love them and value them without it just being weird? How do you tell them how sorry you are and how much you miss them?

I just miss my girls right now...the girls who forced me into their arms and made me just break down in tears with them, even though I've never been a touchy-feely, sharing sort of person. I'll never forget that "tough love." They basically hugged me to death. I'd never had that. It was so awkward, so uncomfortable. But deep down, they knew and I knew I needed it.

I hope our estrangement isn't permanent. I probably need them more than they need me, but oh well... all of this to say, I really hope that those sorts of relationships play a greater role in my life.

I wasn't at the place I needed to be when they were around, yet now, I think these bonds are nearly as important as those familial. No matter what happens, I have such gratitude towards them for the lessons the taught me. The sweet cards and notes that they wrote to me, that I didn't even realize that people did! The scrapbook they made of our college photos. Sliding down the golf course hill on lunchroom trays. Her *hee hahs* rolling down the hill---so out of character for a girl so prim and proper.

I hope these girls will come back, but if they don't, I hope that I can cross paths with new people, with whom I can share the silliness, laughter, and tears that I did with the two best girls I've ever known. I will be a better friend from here on out. I miss them.

Wednesday, May 4, 2011

My Last Two Years...

**Forewarning: This is not a happy posting. But this is something that I need to say and write to those that I know and love--not only to share something about myself, but to warn others of circumstances that I have experienced. I say this with love, catharsis, therapy...whatever you want to call it. Since I know so few people read this anyway, I hope that those of you who choose to read this will read this with love and discretion as you see fit. At times, I have been ambiguous on purpose. I know the Internet is public and I would never want to say anything that would jeopardize the defendant's maximum sentence possible. He deserves it, in my opinion.**

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As little, innocent girls, our wedding is a pivotal point in our life, where we think that things will change and fall into place; no wrong can come after Prince Charming’s kiss. Yet, two years ago came a more pivotal point in my life then I could have ever imagined.

Around this time in 2009, I had just returned from a fabulous weekend with one of my best friends, running my first half marathon and feeling on top of the world. A small marital tiff led me to sit, singing to the radio to smooth my nerves, when a man approached my car claiming to be something he wasn’t. I do not wish to go into details about how I was so foolish to allow things to get to the point they were. I tried to be safe. I did everything I was told to do in women’s defense classes.

When he had forced his way into the car, I had asked him to please, please let me onto the sidewalk and he could take the car or whatever he wanted. I tried to do everything right, yet once a gun was pointed in my face, less than a foot away, I finally heeded his commands, in order to hopefully save my life, and just shut up.

He had the nerve to ask me conversational questions—“What is your name?” (I lied the best I could in the moment.) “Are you married?” (As if that makes any difference to you.) “Do you have any kids?” (What sort of person does this?)

Sparing the gory details, I was taken somewhere else and some pretty not-so-great things happened. I was returned near my home, dropped off in the middle of the road, and told not to move for some time. Sobbing, I called my husband as covertly as possible, where he failed to heed my request to take no action (per threats from the assailant). He stormed outside looking for everything and anything. My hero saw something just “off”. Nothing incriminating. Nothing obvious. But something that he mentioned to the police. Within 12 hours, the very person that my hero--my husband--saw was the terrible individual…who lived nearer to me than I could have imagined. I’d never seen him before in my life.

I have been fighting for years to figure out how this screwed up legal system works. I still have no answers and am more disillusioned than ever. Fortunately, my case was heard and I was able to be relocated to my current town of residence. However, sadly and fortunately (the double-edged sword), the horrible animal struck again and was caught because of one very strong woman’s actions. I know in my heart (and statistically) that this demon of a person has traumatized many more people during these two years (and likely in the period before my assault...). I am so thankful, grateful, proud, and inexpressibly sad for the beautiful woman who had to endure what she did.

Yet without her, my charges would have never been heard as they should be.

Without my charges against him, her charges and trial might have faced a similar progression as mine did.

Together, we have validation. Together, we can be living proof for all the atrocities that took place in between, for those without the means to come forward and be spoken for. We share the same M.O. in our cases; the same pain; and for that, I am sorry for her. But she has been strong. She fought back in ways I was unable to. I just want to give her a hug and shed a few simultaneous tears.

I am grateful that this serial individual is now behind bars (after years of paranoia and pain) until further notice. I have good reports that he should be there for a very long time. I have been begging and pleading to God, when I thought my case was hopeless, that he would at least let him have his consequences after death. This person continued to live an atrocious life, attacking who knows how many people over these years, and I feel such relief that he is now out of society, unable to hurt any more women who never asked for, nor deserved such pain.

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I know this is not uplifting, but I know that for the rest of my life I will do everything I can to support those in similar situations. To those who have not, thankfully, ever experienced something like this, be grateful and adamant. Keep your guards up always. You are loved by those around you, by that which surrounds you , and by that Above. My prayers go out to those women who has been victimized by this person, yet who have not been able to come forward. To those who have had similar experiences by a different assailant, it is NEVER okay to be treated this way and don't be scared to tell someone. In my case, in YEARS, only two people have been able to peg this person for his crimes (myself and a victim years later). I thought I lost. I thought it was a waste. I almost gave up. Don't stop. Even if you don't feel vindicated, you may lay the groundwork for someone else. These people don't do this just once. It only gets worse. Be strong. -xoxoxo

Saturday, April 23, 2011

Easter Preparation

So tomorrow, I am to cook something like this:


Including simple, Greek-inspired dishes like:
  • (the obvious) Great Leg of Lamb
  • Lamb au jus
  • Danny's "Greek" potatoes
  • Herbed carrots, onion, and eggplant
  • Braised kale and chard
  • Homemade tzatziki
  • Mint jelly (not because I like it, but I feel like it's an unsaid requirement with lamb [and it's in my fridge..why? Hmm...long story... )
  • Homemade Easter bread (sans the traditional Greek eggs, I think).
I may throw in some dessert if I feel like it, but I'm already making a feast for a small number, so perhaps simplicity is best. Plus, they can eat cookies in from the pantry while I skip the sweets. :D

Yum! Yum! We'll see how it goes...

Wednesday, April 20, 2011

Why Asian-inspired food is the easiest to cook in the world...


(Ground chicken and eggplant -- one of my favorites!)

I love Asian food. And when I say "Asian" food, I realize that that is as vague as some foreigner saying, "Man, I love that North/South American food." Like our concept of our own culinary stylism, the term "Asian food" is ridiculous, and I get that...but to be honest, in America we probably really screw up even the most authentic of dishes native to any area outside of....well, ours. (To be fair, I'd be in shock and awe to see any "foreigner" nail down the Southern concept of biscuits and gravy. Sounds easy enough [as does a stir-fry], but the intricacies will always be lost in translation, except in the the hands of a genius.) Long side note, but I love Asian/Asian-inspired food.

Ginger, chili peppers, garlic, fresh veggies and greens, savory and sweet. It's the culmination of a food job well done. Add meat? Delicious! Go completely vegetarian (And I mean veggies only)...still delicious. Substitute vegetarian proteins (tofu, etc.)....yummy!

Hence, the purpose of this blog post which no one will read, but I feel like writing anyway. :)

To me, there are a few essentials in Asain-esque cooking (other than oil, of course).

Garlic

Ginger

Chili SOMETHING
(paste, sriracha, thai chili, et al.)

Soy sauce

Sugar
(Korean friend from college taught me this...)

Optional ingredients include:
Saucey additions
(hoisin, fish sauce, oyster sauce,
teriyaki [for the most American among us])

Meat (beef, chicken, ground pork) or meat-like products (tempeh, tofu...)

Lemongrass, Thai basil and other Asian-specific gardening splendors



Stir-fry is one of the easiest ways to create your own deliciousness.
All you need is:
  1. Veggies or your choice
  2. Meat/protein (if desired)
  3. A few basic staples (see pics above).
A wok doesn't hurt either, but even a large pan can do in a pinch.

Go here for a chart of typical in season veggies
(or usually it's just what's on sale at your local grocery).

As you probably know, stir-fries can be saucy...or not. But I like saucy! Plus, you always have lots of room for improvisation. So taste and fix as you go!


Potential problems:
  • Not enough salt -- Add more soy sauce, little spurts at a time
  • Not enough sweetness -- Add 1 tsp of sugar until desired sweetness or add hoisin sauce as a substitute for sugar
  • Not enough depth (feels flat) -- add a little rice vinegar (for a large stir fry, add 1 tbsp or just a splash)
  • Still really flat in flavor? -- Add some fish sauce (yeah the thought freaks me out on my own, but I use it in small doses in my cooking and it makes a world of difference!)
  • Lacks "freshness" - add herbs like Thai basil, cilantro, mint, or parsley (Thai basil and cilantro are my favorites)....this will make it come alive!
Here are some other references for those of you who are inclined! Have fun!

Wednesday, March 30, 2011

A New Colyar No-Bake?

Since no-bakes are a family tradition, I thought I'd throw out a new take on these tasty treats...


No-Bake Chewy Cookies and Cream Bars

(the original post can be found here: picky-palate.com/2011/03/17/no-bake-chewy-cookies-and-cream-bars)

Desserts

Oh how I love a treat that can be whipped up in about 15 minutes. My boys and their buddies couldn’t get enough of these Chewy Oreo Bars we had as an after school snack this week. Sometimes my spontaneous recipe creations turn out to be the most fun, lol!

Yes you use an entire package of Oreo Cookies, but what you get in return is a marshmallow-y Oreo treat that is worth every bite :)

Surprise the kids (and yourself) with this one, they’ll be all smiles, Enjoy!

3 whole ingredients. I know, tricky :)

Break out your Cookies!

Place them all in the food processor or blender and mix until ground.

Like so.

Melt the butter and marshmallows into a large bowl until puffed.

You’ll get a little something like this :)

Working quickly, pour in your ground cookies.

Mix, mix and mix :)

You’ll get a gooey mess….that’s delish!

Transfer to an 8×8 inch baking pan and let set for about 10 minutes.

Cut into squares and indulge :)

No-Bake Chewy Cookies and Cream Bars

One 16 oz package of Oreo

5 cups Large Marshmallows

4 tablespoons butter

1. Place Oreos in food processor and pulse until ground. Melt marshmallows and butter in microwave until puffed, about 1 1/2- 2 minutes. Remove and pour in ground Oreo Cookies. Stir to combine then transfer to a foil lined 8×8 inch baking pan. Let set up for 10 minutes. Remove bars out of pan with edges of foil and cut into squares.

Makes 9 large bars

Tuesday, March 29, 2011

Comfort Food


Comfort food and puppy pictures are in order. At least it's something.

garlicky baked fries

from: eatmakeread.com/2009/03/05/baked-fries

It’s been a while since I’ve made homemade fries. The last time I made them I was pretty excited, because you know, even though they seem simple, they’re not always the easiest to get just right. Well, I think I’ve come across an even better recipe, one I found on lottie + doof.

There are some tricks in this recipe that I think make the fries come out just right. First, you microwave the potatoes before you put them in the oven in order to speed up the cooking progress. Second, a little cornstarch is sprinkled over them to create a nice crusty coating. And Lastly, you bake the fries in oil that’s been infused with garlic (delicious!).

After about 40 minutes in the oven your apartment will be filled with the smell of garlic and you’ll have lovely golden potatoes waiting to gobbled up. Oh man, these made me happy! The outside is nice and crispy while the inside is fluffy and soft. They’re pretty garlicky, but then again, that just adds to the goodness. The only thing that would make these better is some homemade ketchup.

Garlicky Oven Fries
via lottie + doof

6 garlic cloves, minced
6 tablespoons vegetable oil
3 russet potatoes (about 8oz each), each cut into 12 wedges
2 tablespoons cornstarch
1 1/2 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper

Preheat oven to 475° F. Combine the garlic and oil in a large bowl and microwave until the garlic is fragrant, about 1 minute. Transfer 5 tablespoons of the oil (leaving the garlic in the bowl) to a rimmed baking sheet, tilting the sheet to coat.

Add the potatoes to the bowl with the remaining oil mixture and toss to coat. Wrap tightly in plastic wrap and microwave on high power until the potatoes are translucent around the edges, 3 to 6 minutes, shaking the bowl to redistribute the potatoes halfway through cooking.

Combine the cornstarch, salt, pepper, garlic powder, and cayenne in a small bowl. Sprinkle over the hot potatoes and toss well to coat. Arrange the potatoes in a single layer on the prepared baking sheet and bake, turning once, until deep golden brown and crisp, 30 to 40 minutes. Serve.



Plus, even better...most adorable smiling dog pics!!!
www.dailydawdle.com/2010/10/10-most-adorable-smiling-dogs-pic.html

Honey Sesame Chicken

from: www.mykitchensnippets.com/2008/10/honey-sesame-chicken.html
Sesame chickens are a very popular restaurant or take out dish. I'd like to share this restaurant quality recipes at it always comes out perfect with very little fuss and inexpensive ingredients which you probably have on hand. It can be served at home, potluck, special party, or anytime you crave for some Chinese take out food.

Ingredients :

3 pieces of chicken breast or 1/2 chicken - cut to bite size pieces
1 tbsp of light soy sauce
1 tbsp of cooking wine
1/2 tbsp of sesame oil
1 tsp of sugar
2 tbsp flour
1 tbsp rice flour or cornstarch
Salt & pepper to taste

Sauce:

3 tbsp of sweet chili sauce
2 tbsp of tomato ketchup
1- 2 tbsp of honey (depend on how sweet you want)
1 tbsp of oyster sauce
2 tbsp of light soy sauce
1/4 cup of water
some toasted sesame seed

1. Marinate chicken with soy sauce, wine, sugar, sesame oil, salt and pepper and set it aside for at least an hour. Just before frying mix the 2 type of flour together and mix it into the chicken.
2. Prepare oil for frying. Fry chicken until golden brown, dish out and drain the oil in paper towel. Remove all the oil from the pan.
3. Mix all the sauce ingredients together and pour it back into the pan. Bring it up to a boil and let the sauce thicken a bit.
4. Add in the chicken and toss it gently until the chicken are evenly coated with the sauce. Sprinkle the sesame seeds to the chicken. Serve with warm rice.

Note : You can use bone in chicken,chicken thigh, chicken wings or even pork ribs for this dish.