Monday, August 27, 2012

Another Day

Well another day comes to a close. I am sitting here in front of the tv watching the HUNGER GAMES finally. Followed by WRATH OF THE TITANS of course that's after I make dinner; BBQ Ribs done on the grill. Depending on how I the "plating" of my dish, might just go and take a pic of my plate just to show that I CAN cook....and plate stuff.....hehehehe. Yes I will post the photo and the recipe for the BBQ SAUCE at the same time (might be at the end of the month though before I can do it).

Here are a few recipes for everyone coming over from All Recipes. A Very Intense Fruit Smoothie Rated: Submitted By: Diane Photo By: Molly Prep Time: 3 Minutes Ready In: 3 Minutes Servings: 2 "Frozen berries and peaches are blended to make a delicious and healthy fruit smoothie." INGREDIENTS: 1 (10 ounce) package frozen mixed berries 1 (15 ounce) can sliced peaches, drained 2 tablespoons honey DIRECTIONS: 1. In a blender, combine frozen fruit, canned fruit and honey. Blend until smooth. ALL RIGHTS RESERVED © 2012 Printed from 8/27/2012 Delicious Southern Cornbread Rated: Submitted By: Mason Morton Photo By: Shearone Prep Time: 10 Minutes Cook Time: 20 Minutes Ready In: 30 Minutes Servings: 8 "Nothing is easier and tastes better with eggs and country ham than good Southern cornbread. If you can find sorghum molasses, use it instead of the honey in this recipe." INGREDIENTS: 3 tablespoons vegetable oil 1 cup self-rising cornmeal 3/4 cup buttermilk 1 egg 1 tablespoon honey 1 tablespoon self-rising cornmeal DIRECTIONS: 1. Preheat oven to 400 degrees F (200 degrees C). In an 8 inch cast iron skillet, heat vegetable oil over low heat. 2. In a medium bowl, mix together cornmeal, buttermilk, egg and honey. Carefully stir in the hot oil. Sprinkle skillet with remaining 1 tablespoon corn meal. Spoon mixture into skillet. 3. Bake in preheated oven for 22 minutes, or until firm. Serve hot. ALL RIGHTS RESERVED © 2012 Printed from 8/27/2012 Honey Wheat Bread I Rated: Submitted By: Kristin Zaharias Photo By: maude s. Prep Time: 25 Minutes Cook Time: 35 Minutes Ready In: 2 Hours 30 Minutes Servings: 24 "This tender honey wheat loaf features evaporated milk for extra rich taste and texture." INGREDIENTS: 1 (.25 ounce) package rapid rise yeast 1 teaspoon white sugar 1/2 cup warm water (110 degrees F/45 degrees C) 1 (12 fluid ounce) can evaporated milk 1/4 cup water 1/4 cup melted shortening 1/4 cup honey 2 teaspoons salt 2 cups whole wheat flour 3 cups bread flour 2 tablespoons butter DIRECTIONS: 1. Dissolve yeast and sugar in 1/2 cup warm water. 2. Combine milk, 1/4 cup water, shortening, honey, salt and wheat flour in food processor or bowl. Mix in yeast mixture, and let rest 15 minutes. Add bread flour, and process until dough forms a ball. Knead dough by processing an additional 80 seconds in food processor, or mix and knead by hand 10 minutes. Place the dough in a buttered bowl, and turn to coat. Cover the bowl with plastic wrap. Let dough rise for 45 minutes, or until almost doubled. 3. Punch down, and divide dough in half. Roll out each half, and pound out the bubbles. Form into loaves, and place in buttered 9x5 inch bread pans. Butter the tops of the dough, and cover loosely with plastic wrap. Let rise in a warm area until doubled; second rise should take about 30 minutes. 4. Place a small pan of water on the bottom shelf of the oven. Preheat oven to 375 degrees F (190 degrees C). 5. Bake for 25 to 35 minutes, or until tops are dark golden brown. Butter crusts while warm. Slice when cool. ALL RIGHTS RESERVED © 2012 Printed from 8/27/2012

Devil's Night (Wikipedia)

I've heard......yes heard about Devil's Night but never bothered to look it up until now.......interesting read for people like me who never Devil's Night From Wikipedia, the free encyclopedia This article is about the Detroit cultural phenomenon. For the album by rap group D12, see Devil's Night (album). Devil's Night, or Hell Night, is a name associated with October 30th, the night before Halloween. It is related to the "Mischief night" practiced in other parts of the United States and the world, but is chiefly associated with the serious vandalism and arson seen inDetroit, Michigan from the 70s to the 90s,[1] finally prompting the "Angel's Night" community response. Contents [hide] 1 Description 2 Decline of Devil's Night arson 3 Devil's Night outside of Detroit 4 Appearance of Devil's Night in fiction 5 See also 6 References 7 Further reading 8 External links Description Devil's Nights dates from as early as the 1940's. Traditionally, city youths engaged in a night of criminal behavior, which usually consisted of acts of vandalism (such as egging, soaping or waxing windows and doors, leaving rotten vegetables or flaming bags of animal feces on front porch stoops, or toilet papering trees and shrubs). These were almost exclusively acts of petty vandalism, causing little to no property damage. However, in the early 1970s, the vandalism escalated to more devastating acts, such as arson. This primarily took place in the inner city, but surrounding suburbs were often affected as well. The crimes became more destructive in Detroit's inner-city neighborhoods, and included hundreds of acts of arson and vandalism every year. The destruction reached a peak in the mid- to late-1980s, with more than 800 fires set in 1984, and 500 to 800 fires in the three days and nights before Halloween in a typical year.[2] Decline of Devil's Night arson By the early 1990s, Detroit saw little decline in Devil's Night arson.[3] After a brutal Devil's Night in 1994, then-mayor Dennis Archerpromised city residents arson would not be tolerated. In 1995, Detroit city officials organized and created Angel's Night on and around October 29–31. Each year as many as 50,000 volunteers gather to patrol neighborhoods.[4] [5] In 2010, however, the number of reported fires climbed to 169, a 42 percent increase over the previous year.[6] Devil's Night outside of Detroit Outside the US, the last day of Roskilde Festival in Roskilde, Denmark is marked by concert-goers torching the tents surrounding the area, even if they're not their own. This is called "Hell Night". Appearance of Devil's Night in fiction Devil's Night is an integral part of the 1994 film The Crow. Set in Detroit, the film shows in flashbacks the murder of Eric Draven (Brandon Lee), and the rape and murder of his fiancée Shelley Webster (Sofia Shinas) on Devil's Night. At a meeting of criminal underworld figures later in the film, the main villain Top Dollar (Michael Wincott) is portrayed as having started the first fires himself, which were later emulated by others. He declares that the practice has become tiresome as "it's all been done before", referencing the perceived popularity of Devil's Night by claiming that there are even Devil's Night greeting cards. He intends to further escalate the destruction annually wrought by his organization by "setting a fire so big the gods will notice us again!". His plan is halted by Draven, who ultimately kills him in retaliation for ordering the murder of Draven and his fiancé. In the movie Grosse Pointe Blank, which takes place in the Detroit suburbs of Grosse Pointe, the character Debi Newberry says that her apartment burned down on Devil's Night. Devil's Night was also chronicled in journalist Zev Chafets' 1990 nonfiction book Devil's Night and Other True Tales of Detroit. Devil's Night is used as a plot device in the 2007 Canadian horror movie Left for Dead. The movie 8 Mile features a sequence where the characters torch an abandoned house in Detroit that was used for crime, in reference to Devil's Night. Detroit hip-hop group D12's 2001 debut album is titled Devil's Night. Devil's Night appears in Laura Bickle's urban fantasy novel Embers (Pocket Books, 2010). Mischief Night appears in an episode of the Nickelodeon animated show Rocket Power. The sixth episode of the sixth season of the CBS drama Criminal Minds was titled "Devil's Night", and revolved around a burn victim who plotted his arsonist murders on the three days around Devil's Night. Devil's Night is mentioned in NCIS episode "Code of Conduct". See also Angels' Night References ^ Jack Santino, The Hallowed Eve, University Press of Kentucky (1998), Pg. 10. ^ "The Mischievous History of Devil's Night". The Washington Post. 2007-10-30.[dead link] ^ Devil's Night Fires Decline By More Than Half in Detroit, The New York Times, November 3, 1991 ^ City of Detroit Angel's Night Homepage, Accessed July 4, 2007 ^ "Detroit fires drop over 3-day Halloween period". Daily Tribune. 2009-11-03. ^ "Significant rise in Detroit fires over Halloween weekend 2010". Digital Journal. 2010-11-01.

Sunday, August 19, 2012

I completely forgot about these recipes.......Surprised that I have posted these over on PAGANSPACE and they are still there............. GINGER LEMONADE 3 cups sugar 1 gallon of water Fresh Ginger; 1" piece sliced on a diagonal 3 cups of lemon juice (Can use lime juice as well) 1 large lemon, sliced for garnish Ice Cubes Mix water, sugar and ginger in an eight quart (8 qt) sauce pan. Heat to boiling (medium high), stirring occasionally. Remove from heat and let cool for 15 minutes or more. Remove ginger from water and discard.Pour water into a pitcher Stir in lemon juice to taste. Refrigerate for at least 4 hours or over night. Serve over ice and lemon slices in large glasses. LIVING'S EASY SUMMER PUNCH 1 Bottle of Vodka 14 oz Creme de Cassis 16 oz Cold Water 16 oz Orange Juice 8 oz Lime Juice 1 (2 ltr) Bottle of Ginger Ale Garden Ice 2 Orange, sliced, for garnish 1 pint (container) of Strawberries, sliced for garnish GARDEN ICE = Fill ice trays with 1 or 2 mint leaves in each section, then fill with water and freeze over night. FOR THE PUNCH Pour the vodka, water, cassis, and juices into a large seal-able container Shake well to mix, then refrigerate over night. Pour the punch into a large punch bowl with the garden ice. Top off with the ginger ale and stir gently. Garnish with the fruit slices. I use the lemonade for my ritual libations (the punch is used for Samhain). I use the cookies below for the full moon offerings. COOKIES OF CHANGE 2 cups of flour 1 tsp baking powder 1/2 cup shortening Zest of 1 Lemon 2/3 cup of sugar Sprinkle of Salt 2 eggs 1 1/2 tsp vanilla Sesame Seeds In a mixing bowl, combine, flour, sugar, salt, and baking powder. Add in the shortening. Blend until it resembles coarse meal. Beat together the eggs, vanilla, and zest, then add it to the dry mix and mix well. Divide into 2" logs, 1/4" thick and then roll into the sesame seeds Shape into cresant moons and place on a greased cookie sheet. Bake for 15 minutes or golden brown in an 300* oven. Let cool on cooling racks. APRICOT PEACH ICED TEA 7 Cups cool water 2 Cans (5.5 oz each) Apricot Nectar 2 TBS Super Fine Sugar 3 pitcher size cold brew tea bags 1 bag (16 oz) No Sugar added frozen sliced peaches, or 1 lb sliced fresh peaches In a large pitcher, stir together cool water, nectar and sugar. Add tea bags and let steep 5 to 7 minutes - depending on desired strength - dunking occasionally. Add frozen or fresh peaches. Pour over ice and serve. Chipotle - Blue Cheese Dressing 2 Large Shallots, unpeeled 1 Cup Mayonnaise 1/2 Buttermilk 1 Cup Crumbled Blue Cheese 1 Chipotle canned in adobe, minced 2 teaspoons adobo sauce (from above) 1/4 tsp fresh ground pepper 1/2 tsp salt Heat oven to 350*. In a baking dish, roast the shallots until tender and lightly caramelized. Remove from oven and when cool enough to handle, peel and mince the shallots. Combine shallots, mayonnaise, buttermilk, blue cheese, chipotle, adobo sauce, salt and pepper. Mix well and store in the refrigerator. Serve as a salad dressing, a dip, or a sauce for meats. Crab Dip 1 can Crabmeat, drained 1 TBS grated onion 1 clove garlic 1/2 tsp dry mustard 1 tsp salt Hot Pepper sauce 1/2 tsp Worcestershire Sauce 1/2 cup bread crumbs 1 TBS Chopped fresh parsley 1/2 cup mayonnaise 1/2 cup half and half 1 TBS Sherry Combine crabmeat, onion, garlic, mustard, salt, hot sauce, Worcestershire, bread crumbs, parsley, mayo, half and half, and sherry. Serve hot or cold. To heat, place in a small oven proof casserole and heat for about 20 minutes. Makes 12 servings Ranch Deviled Eggs 4 Jalapeno Peppers 4 small roma tomatoes, halved 8 hard boiled eggs, peeled and halved 1/2 cup plain Greek yogurt 2 TBS snipped fresh cilantro 1/4 cup thinly sliced green onions 1 1 oz pkg ranch salad dressing min 3 TBS olive oil 4 garlic stuffed green olives, sliced (optional) Coat a small skillet with vegetable oil; heat over medium heat. Cook peppers for 5 minutes, turning occasionally, until lightly charred. Cool. Halve peppers; remove seeds and membranes. Scoop out tomato halves. Set halves aside. Remove yolks from eggs and place in a medium bowl, add 4 of the egg white halves into bowl; mash with a fork. Stir in yogurt, cilantro, green onion, dressing mix, and oil. Spoon mix into halved jalapenos, tomatoes and egg whites. Cover and chill up to 8 hours. Top with olive slices. Makes 14 ( 2 appetizer) servings. PERSEPHONE SALAD Curly red lettuce Pomegranate Seeds 2 Crisp Apples Arrange leaves on salad plates. Sprinkle with a handful of pomegranate seeds. Slice a good crisp apple into quarters and tuck underneath the lettuce. Drizzle with Persephone Dressing and serve. Persephone Dressing 1/3 cup fruity olive oil 2 TBS Fruit Wine Salt and Pepper to taste Combine all ingredient, except S&P, and whisk until smooth. Whisk in salt and pepper to taste.

Friday, August 17, 2012

All Over The 'Net (getting tired)

Days Of The Week Comments

I have looked around the www lately and it seems like I have been all over the place since I have been back up and on the 'net. So I started doing my own little "investigation" on why I was at the site(s), and if it was just to look something up, it got took over two hours to do. So I just did the "old history delete" thing. Now I just have a bunch of email addresses that I have to go back through and start deleting them one by one..........and end with the "social" sites that I am on. Don't worry I will be updating the ones I am going to keep, and delete the ones that really don't have a purpose for me anymore..........MYSPACE will be kept and in "limbo" status as usual and updated once a week minimum. Facebook will get overhauled, for I would like to make it like a cook's page and such..............people from both FB and MS will be dropped like flies............AND ITS NOTHING PERSONAL to anyone.........for I luv ya all but am just coming around to where I want the pages to be and look like............who knows, might even delete both accounts and start over again with both.

CooksCommon, PaganSpace, and BLOGGER will be my three main social sites now to socialize on

I hope no one is (or gets mad at)mad at me for this.

Tuesday, August 14, 2012

Just Another Day

My Monday was just another day in the life of me. Up at all early hours of the morning, like 330am ish, watched the majority of UNDERWORLD then went back to bed for like an hour or so......and of course all of this was for no apparent reason to my understanding. Got up about 630a, watched a little more tv, did a few things here on the computer, got ready for work and finally went running out the door. Then after getting off of work after three, I headed home to do some grocery shopping (oh the fun of walking around food) and Panda Express for dinner.

That was my Monday..............

Now as for today (Tuesday), looks like a repeat of yesterday; up at 330 am and here on the computer, burning a music cd, doing this early blog (might be one tonight sometime if am awake enough to do it, lol), then I just might go back to bed since I don't have to be at work until like 11am. Well just to give one a "rundown" of what my day has in store for from 11a-3p, bus trip home, quick nap/shower, and then back out the door around 530 - 6p for a monthly get together, back home somewhere between 8 & 9p, back on the computer for possibly another blogg update of what happens today (hehehe), and then finally crawl back into bed. Somewhere along the fine line of trying not to stress, I will find another recipe to post for everyone's enjoyment.

Sunday, August 12, 2012

Time For New Food Beginnings

Thank you for joining me on my new new Blogg & food journal. I know I have been off and on Blogger for a while now, and I have come to a decision to start a fresh new blog here online. I have yet to figure out what I am going to do with the other blog, so don't be surprised if it gets deleted somewhere down the road. 

I know that I have a strange and weird lifestyle being a practicing Pagan, an avid new cook (don't know if one considers being in the hospitality biz 7+ yrs off & on "new"), and a volunteer for several events depending on where I am living at the time.......but its me and I wouldn't give it up for anything at the moment.

If you need to email me for something, (pretty much anything food wise), you can email me here at

and I will get back to you as soon as I can........

Hopefully this time around, besides the food, I will be posting about what happened to me at work and all other kinds of stuff that has happened to me for the day, even if it has been a long day. So please keep me on my toes by emailing me if I loose a few days worth of postings.....would greatly appreciate it a lot.

Last night, I made this chicken recipe that I had found on Epicurious. To me, it's a variation of Chicken Cordon Blue, in a way. I definitely will make it again here in the near future.
Chicken Breasts Stuffed with Goat Cheese and Basil
Bon Appétit | November 1990
by Deborah Bernstein: Warwick, New York
4 boneless chicken breast halves, skinned
1/2 cup fresh goat cheese (such as Montrachet) (about 4 ounces)
2 green onions, thinly sliced
3 basil leaves, shredded or 1 teaspoon dried, crumbled
Salt and freshly ground pepper
1 egg, beaten to blend
1/2 cup dry breadcrumbs
2 tablespoons (1/4 stick) unsalted butter melted
Mushroom-Wine Sauce
1/4 cup (1/2 stick) unsalted butter
1/2 pound mushrooms, sliced
1/4 cup dry white wine
2/3 cup chicken stock or canned low-salt broth
4 tablespoons chilled unsalted butter (1/2 stick), cut into 4 pieces
Salt and pepper
print a shopping list for this recipeview wine pairings
For chicken:
Preheat oven to 350°F. Pound chicken between sheets of waxed paper to thickness of 1/4 inch using meat mallet. Pat chicken dry. Combine cheese, green onions and basil in small bowl. Season with salt and pepper. Spread cheese mixture lengthwise over half of each chicken piece. Tuck short ends in. Roll chicken up, starting at one long side, into tight cylinders. Tie ends with string to secure. Dip chicken in egg, allowing excess to drip into bowl. Roll in breadcrumbs, shaking off excess. (Can be prepared 4 hours ahead. Refrigerate.)
Place chicken in 8-inch square baking dish. Pour 2 tablespoons melted butter over. Bake until cooked through, about 20 minutes.
For sauce:
Meanwhile, melt 1/4 cup butter in heavy large skillet over medium heat. Add mushrooms and sauté until tender, about 8 minutes. Add wine and boil 3 minutes. Add stock and boil until liquid is reduced by half, about 6 minutes. Remove from heat and swirl in 4 tablespoons cold butter 1 piece at a time. Season sauce with salt and freshly ground pepper. Remove string from chicken. Cut rolls crosswise into 1/2-inch-thick rounds. Fan on plates. Serve immediately, passing sauce separately.