Opening her mouth and removing doubt
My husband likes his women like he likes his wine: Red and full of alcohol.
June 20, 2005
Well, I survived the weekend. My beloved 'Horns beat the Bears in the CWS and go on to play #1 Tulane today. The Royals only lost *2* in the series this weekend against a team almost as bad as themselves. And I witnessed one of those astounding losses in person, ala company picnic.
Yep, Saturday was my company picnic at the K. Took the kiddos for cheap bbq, and very very very expensive sodas (we spent $18 on 4 Pepsis) and then sat through a painful Royals' loss. Oh well, at least I sat with one of my girlfriends and her family. Her son is my future son-in-law. Seriously - he's a gorgeous kid and perfect for my little Bear. Pre-arranged marriages in 21st Century America, you heard it here.
Rounded up a busy Saturday with an even busier Sunday, trying to orchestrate a top-notch dad's day for the big guy. Let me break down the menu for you:
Breakfast: omelettes with steak, sauteed mushrooms & onions and colby cheese; homemade buttermilk biscuits, and sausage gravy
Lunch: smoked salmon and crab dip
Snack: chocolate chip cookies
Dinner: The most rockin' sangria ever and a paella/jambalaya type dish that had mussels, shrimp, scallops, sausage and chicken in it
Needless to say I was barefoot and in the kitchen most of the day. (Recipes follow) With refreshing his drinks all day with chilled pint glasses, waiting on his every whim, and several other 'perks', I'd say "operation spoil dad" day was complete. (Thankfully we can resume my rightful role as "she who rules the house" today). The girls did their part by not complaining when he turned the television away from cartoons, by letting us sleep til nearly 8:30, and by crawling into bed with us to snuggle quietly. (Although, Bug woke ME up at 8:30, not by a light tap tap tapping or whispers, but with a full-blown full-voice asking "can you get up and make breakfast?" I swear her pop must have put her up to that one.)
Spent a lovely evening last night out on the deck with several other couples, sipping sangria (and then margaritas when that ran out). Because of the late night/red wine, I skipped the gym. Perfect thing to do after that level of feasting this weekend. D'oH!
2 cans premium lump crab
2 bars cream cheese
1/2 red onion, finely diced
3 tbsp ketchup (yes, really)
as many 'gluts' of tobasco as you can stand (and it takes alot to taste it)
and a handful of shredded cheese
Mix that up real good in a mixer and put into a small casserole or a pie pan and sprinkle the top with a little more shredded cheese.
bake at 350 for about 15 minutes (til the cheese melts)
Serve on your favorite cracker and top with flaky hunks of smoked salmon
(Make this the night before you want to serve it)
2 limes (cut into thin slices)
2 lemons (thin slices)
1 orange (thin slices)
6 strawberries (thin slices)
About 1 liter cheapish red wine (I prefer using Gallo Merlot because it is berry/plum/cherry)
1 can Welch's fruit juice concentrate - I get the cherry one in the regular juice section.
1.5 liters of Sprite (1 now, 1/2 later)
1/4 cup lemon juice
Layer the fruit on the bottom of a VERY LARGE pitcher. Top with wine, cherry concentrate, 2/3 the sprite, lemon juice. Refrigerate. Before serving, add in the last of the sprite and stir up.
Emeril's Paellaya, Surly style
(Paella ingredients, cooked in the style of jambalaya, per Emeril's recipe; modified)
1/2 cup olive oil
6-8 chicken legs (1.75-2 lbs)
salt & pepper to taste
1 white onion
1 green bell pepper
4-5 cloves minced garlic
3 cups uncooked white rice
1 lb sausage (andouille is best)
1 tbsp worcestershire sauce
8 bay leaves
tobasco (to taste)
cajun seasoning (to taste)
1 tbsp saffron (this is expensive stuff, but you can probably leave it out and still have a great dish)
2-12 oz cans italian plum tomatoes (seeded/peeled)
5 cups chicken broth
1 lb peeled, uncooked shrimp
2 lbs mussels, cleaned and de-bearded
1 lb bay scallops
Heat the olive oil in the bottom of a big stockpot. S&P the chicken legs and fry them on all sides til brown (about 4-6 mins). Add in onion, garlic, pepper, celery seed and let that sweat for 5 minutes. Add rice, sausage, worcest, tobasco, bay leaves, cajun seasoning, saffron and stir fry another 3-4 minutes. Then add the tomatoes and mix well for another 2 minutes. Add the broth and let it come back up to a boil (5-8 minutes). Once it begins to boil, stir it once more making sure to scrape the bottom, then cover and reduce heat for 15 minutes. Add in the seafood and stir well to embed the mussels and shrimp throughout. Cover again for 5 more minutes.
Discard the bay leafs and any mussels that don't open up. Serve in a big bowl with some frosty sangria! Note: If you decide to use clams, put them in about 5 minutes before the mussels/seafood. If you go with lobster, put them in about 10 minutes before seafood.
posted by LoneStarCupcake  @ 10:15 AM
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