June 2008 – Page 3 – Feed Your Kids

Bad Moon Rising

You’re not going to believe this, Internet, but I VERY narrowly escaped having yet another car accident today. The main thoroughfare in my part of town is a nasty, congested, winding road with not enough traffic signals or turn lanes. It is a VERY dangerous road with lots of accidents and casualties every year. I hate driving on it, but I really don’t have any choice, as it’s the main road in and out of everyplace I go: the grocery store, the piano studio, the kids’ school, the dry cleaners, hair salon…you get the idea. I can’t even leave my neighborhood without driving on it. This is also the road where I had my accident yesterday.

Well, today, I was on this road again (in Hubby’s MONGO truck, since my baby is out of commission), making a quick grocery run between dropping Boy off at a piano lesson and picking Girl up from volleyball camp, when I had my close call. This road is lined with businesses and also many residential areas, so there are lots of places where people would like to turn OFF this road and onto a side street or into a parking lot, etc. Not unusual, really, but the issue is that the traffic has increased on this road exponentially in recent years (I’ve lived in this area, off and on, for 30 years) so that making a LEFT turn off this road has become increasingly difficult, due to the increased traffic coming the other direction (not being able to find a break in traffic, etc.). Lots of folks will block up traffic for over a mile because they’re trying to turn left from this road where there is no signal. Obviously, turning RIGHT is no problem (assuming that you’re in the correct lane, but that’s a whole other topic of discussion for another day). I will frequently plan my trip, even if it means a more circuitous route, so that I am able to make a right turn rather than a left off of this darned road. Anyway, some jerk was turning left; the car behind him was frustrated at being stuck behind him and tried to pull into the right lane to avoid a delay. Small problem: I happened to be in the right lane at the time. This JACKA$$ pulled right in front of me without even looking! I was able to stop (just barely!), thank God, and all is well (after the tire squealing, horn honking and I’ll admit to a few words and gestures that I would have felt bad about had there been children in the car), but it has me rattled beyond belief. I am terrified of living in this area when Boy and Girl are old enough to drive.

So, then, later, I’m recounting this story to my mother when some jerk does something unbelievably rude to her AT THAT VERY MOMENT (while I’m on the phone with her). She was waiting for a break in traffic to leave my grandparents’ new home (trying to turn right onto this same accursed road), when this idiot pulled out in front of her (by going into the oncoming lane) and turned right onto THE BAD ROAD in front of her.

So, I’m not a suspicious person, but I must admit that I find it intriguing that there just HAPPENS to be a full moon today. Bee Cave-ful out there, kiddies. Ooops, I meant be careful…

My poor little baby car…

I was involved in a car accident today. Nothing awful, but probably will be lots of $$$ to fix. A guy rear-ended me at a stoplight. It was totally his fault and he was given a ticket, but he was super gracious and apologetic about it and seemed like a nice guy. Hopefully, he’s a nice guy with good insurance. He was in a dualie (did I spell that right?) pickup truck with a big trailer attached, so it felt like I was being hit by a Mack truck. Luckily, I totally didn’t see it coming, so didn’t have time to “tense up” beforehand. Hopefully that will mean I won’t be as sore tomorrow, but I already have a sore, stiff neck and a bad headache in my forehead area. I am trying very hard to NOT think about the fact that my forehead probably hurts because my brain slammed against the front of my skull upon impact. I am VERY happy that I didn’t have the kids in the car with me (I was on my way to pick up Girl from volleyball camp).

Anyway, I’m OK and so were the three guys in the other car (a remodeling crew). Everyone had on seatbelts, so it will likely (hopefully) just be a matter of fixing the cars. His truck was pretty smashed: the hood was crumpled up and the brushguard on the front was pretty damaged. The frame is bent on my car and the bumper is hosed, so I’m sure that it will be quite costly to fix. I’ve been toying with the idea of a new car, anyway, so I may just get it fixed and then start looking for other options.

Thank goodness I had already prepared tonight’s dinner – it just needs to bake for 45 minutes while I sit on the couch and let my Aleve kick in. Be careful out there, kids.

PS – Today’s good news? My favorite shampoo that I LOVE more than anything but just can’t stomach buying unless it’s on sale? It’s on sale!

Adobo Chicken Casserole

This recipe is from Whole Foods Market (it was published in the Austin American-Statesman years ago, but I can’t find a link online anywhere). It is much less complicated than it looks. It does, however, take some planning and preparation. I usually soak the beans and ancho chiles overnight. The next day, I make the Adobo Sauce and prepare the Black Bean Salad. The next day, I cook the chicken and assemble and bake the casserole. It sounds like a lot, but it actually doesn’t take too long. If you have the time, it can definitely be done all on one day, but I just find it easier to do a little at a time, when I’m in the kitchen working on something else, already. If you’re from Texas and are familiar with “King Ranch Casserole”, this is a sort of gourmet version. It’s kind of like a Mexican lasagna: tortillas instead of noodles, cheddar/jack instead of ricotta, black beans instead of spinach and smoky adobo-tomato sauce instead of herby tomato sauce. Whether or not this is a kid-friendly recipe will depend upon the kids, but if they like black beans and don’t balk at tomato sauce, it’s worth a try. If you’re concerned about the level of “heat”, (which actually isn’t too hot), you could leave out the jalapeno. This is great served with a cool, crisp salad. Hubby, Boy and I liked it a lot (Girl was away from home at dinnertime last night for a birthday party). Very yummy and the leftovers freeze well, too.

Adobo Casserole

1 recipe Adobo sauce
1 recipe Chicken Mixture
2 dozen corn tortillas
2 1/4 cup grated Cheddar cheese
2 1/4 cup grated Jack cheese
1 recipe Black Bean Salad

Adobo Sauce:
2 ancho chiles, soaked to soften, seeded, sliced
6 cups tomato sauce
1 cup diced yellow onion
2 Tbsp. canola oil
1 Tbsp. chili powder
1 1/2 tsp. cumin
1 1/2 tsp. oregano
1/8 tsp. cayenne pepper
1/8 tsp. salt
1/8 tsp. black pepper

Chicken Mixture:
2 pounds cooked chicken, finely chopped
1/2 tsp. paprika
1/2 tsp. cumin
1/2 tsp. minced garlic
1/2 tsp. black pepper
2 Tbsp. chopped cilantro

Black Bean Salad:
2 cups cooked black beans
(I cook mine with a little epazote, to help with digestion. 2 cups dried beans will yield about 5 cups cooked beans.)
1/2 cup diced green bell pepper
1/2 cup corn kernels
1 1/2 tsp. chopped cilantro
1/2 cup diced fresh tomato
1 jalapeno, minced
2 Tbsp. freshly squeezed lemon (or lime) juice

Prepare Adobo Sauce:
Heat oil in large skillet or pot over medium heat. Add ancho chiles and onion and saute until tender. Add tomato sauce, chili powder, cumin, oregano, cayenne pepper, salt and black pepper and simmer 10 – 15 minutes. Set aside.

Prepare Chicken Mixture:
In mixing bowl, combine cooked chicken, paprika, cumin, garlic, black pepper and cilantro. Stir to mix well and set aside.

Prepare Black Bean Salad:
In large mixing bowl, combine black beans, green bell pepper, corn, cilantro, tomato, jalapeno and lemon or lime juice. Stir to blend and set aside.

Assembled casserole, ready to be baked. It can be refrigerated, at this point, until you’re ready to bake it, for up to 24 hours. Cover with plastic wrap or foil to refrigerate, but remove it before baking.

Assembling Adobo Casserole:
Preheat oven to 350 degrees. Spread 1/3 of the Adobo Sauce over the bottom of a 9 X 12 inch casserole dish. Cover with 8 tortillas, 1/2 of the Chicken Mixture, 3/4 cup cheddar cheese and 3/4 cup jack cheese. Spread another 1/3 of the Adobo Sauce over the cheese, cover with 8 tortillas, the Black Bean Salad and 3/4 cup cheddar and 3/4 cup jack cheese. Finish with remaining tortillas, Chicken Mixture, Adobo Sauce and cheeses. Bake in a preheated 350 degree oven for 45 – 55 minutes. Let sit for a few minutes before cutting.

Makes 10 – 12 servings.

Finished casserole, before being cut.

Snowmass, CO – December 2007

My new favorite photo of Boy and Girl.

The Glass Castle by Jeannette Walls

I’ve just finished reading this book and cannot adequately put into words the impact that it has had on me. It is the autobiography of a woman who is now a gossip columnist for MSNBC, but survived a nomadic childhood of extreme poverty with parents that were neglectful, alcoholic, and likely mentally ill. The depths … Continue reading “The Glass Castle by Jeannette Walls”

I’ve just finished reading this book and cannot adequately put into words the impact that it has had on me. It is the autobiography of a woman who is now a gossip columnist for MSNBC, but survived a nomadic childhood of extreme poverty with parents that were neglectful, alcoholic, and likely mentally ill. The depths of dysfunction and denial that her parents were able to achieve is absolutely shocking. They could also be strangely loving and encouraging, in a sick, twisted and self-serving kind of way.

The most thought-provoking part of this book, for me, was the idea that these kids can grow up not knowing what “normal” is, or rather, that there can be very many different versions of what “normal” is, based upon what you grew up with. It made me think about how many people might have survived childhoods like this and how different childhoods can impact who we are, who we become, what our expectations are.

People that don’t share at least somewhat similar backgrounds can almost seem as if they’re speaking a different language, especially when it comes to interpersonal relationships. Issues like parenting style, spending priorities, standard of living/home maintenance/cleanliness, how often you should visit the doctor, what level of alcohol/tobacco/drug (including prescriptions, vaccinations, etc.) use is acceptable in your home, what constitutes “appropriate” language and much more can all be shaped (for better or for worse) by our early family life.

I have known two people in my life whose childhoods were shaped by this kind of abuse and dysfunction (at least that I am aware of – there could be more that haven’t shared their experience with me). I do have another theory that EVERY family has some kind of dysfunction, but I am talking about profound and abusive dysfunction here, the kind of dysfunction where children could not rely on their parents for their basic needs. There have been times, with both of these people, that I have felt like we were from different planets; I just couldn’t understand where they were coming from. Our frame of reference, our expectations of each other’s behavior, were just totally different. It finally dawned on me, after reading this book that both of us had grown up with completely different perceptions of “normal” (on the particular issue that was in question at the time) and we both thought that we were “right”.

This probably seems totally obvious to most of you, but it was absolutely mind-blowing for me. I think that it will impact my thinking in a very significant way in the future. Having said that, I now have a copy of the book that I am finished with and am willing to share (I will NEVER forget this book, so I don’t feel like I need to keep it or re-read it). Send me an email (contact info under my photo at the top right corner of this site) and I’ll deliver (if you’re local) or mail (if you’re not) to the first person that responds to this post. It’s an amazing book and uplifting, in a strange sort of way.

PS – Yes, I am even willing to mail it to Korea, so don’t be afraid to ask.

Cheese and fruit (with wine!)

We had a big lunch today, so just came home and had some chunks of Tuscan melon, Kaltbach cave-aged Gruyere Swiss cheese and some Archetype Australian Shiraz for a light, “snacky” dinner. The melon was perfectly ripe, the cheese was delectably salty, with those little “crystals” that crunch when you eat aged cheese (like in … Continue reading “Cheese and fruit (with wine!)”

We had a big lunch today, so just came home and had some chunks of Tuscan melon, Kaltbach cave-aged Gruyere Swiss cheese and some Archetype Australian Shiraz for a light, “snacky” dinner. The melon was perfectly ripe, the cheese was delectably salty, with those little “crystals” that crunch when you eat aged cheese (like in Parmigiano Reggiano), and the wine was perfectly fruity. Simple, easy and delightful.

Coconut-Crusted Chicken Tenders

Coconut-Crusted Chicken Tenders adapted from Cooking Light magazine (April 2008) 1 package chicken tenders (I don’t remember how many pounds – maybe a little over 1 pound? – my package was, but it had about 16 tenders in it) 1 1/2 cups fat-free buttermilk all-purpose flour (about 1 1/2 or 2 cups) 3 large eggs, … Continue reading “Coconut-Crusted Chicken Tenders”

Coconut-Crusted Chicken Tenders

adapted from Cooking Light magazine (April 2008)

1 package chicken tenders
(I don’t remember how many pounds – maybe a little over 1 pound? – my package was, but it had about 16 tenders in it)
1 1/2 cups fat-free buttermilk
all-purpose flour (about 1 1/2 or 2 cups)
3 large eggs, lightly beaten
1 1/2 cups crushed cornflakes
1 1/2 cups flaked sweetened coconut
2 tsp. garlic powder
1 1/2 tsp salt
1 tsp curry powder
1/2 tsp cayenne pepper
Cooking spray

Put chicken in a lidded resealable plastic container or plastic bag. Pour buttermilk over the chicken and refrigerate for 1 hour. After 1 hour, pour off the buttermilk and discard it.

Place the flour in a shallow bowl. Place the eggs in another shallow bowl. Combine coconut, cornflakes, garlic powder, salt, curry powder and cayenne and place in another shallow bowl.

Preheat oven to 375 degrees. Spray a large cookie sheet with cooking spray (olive or canola) and place it in the oven.

Roll all of the chicken tenders in the flour, one at a time, and set them aside on a large plate, platter (or use a second cookie sheet).

One at a time, dip each flour-coated chicken tender into the egg and then into the cornflake/coconut mixture, turning to coat well. As you finish each tender, set it aside on the platter or baking sheet until they are all coated.

Remove the preheated baking sheet from the oven and carefully place the chicken tenders on it. Spray the tenders lightly with cooking spray. Bake for about 20 minutes, turning over halfway through the cooking time.

These were DELICIOUS and a big hit with all of us. Girl said that they were a little bit spicy, but they’re really aren’t hot so much as flavorful. If you are concerned about the amount of spice for your family, just cut back the cayenne and curry a tiny bit. I am going to try to come up with some sort of dipping sauce for them the next time that I make them. This recipe would be GREAT made with butterflied shrimp, instead of chicken, but shellfish doesn’t fly with Hubby. Maybe sometime when Hubby and Girl are both out of the house…

Ace, giving Jack a “bath”

Top Chef Chicago – It’s a GIRL!

I was exhausted last night and fell asleep before I could finish watching the Top Chef finale, so I’ve just finished and I’m SO pleased. I never quite got “into” this season as much as I have the others, but by the end, I thought that the finalists were all really qualified to be there. … Continue reading “Top Chef Chicago – It’s a GIRL!”

I was exhausted last night and fell asleep before I could finish watching the Top Chef finale, so I’ve just finished and I’m SO pleased. I never quite got “into” this season as much as I have the others, but by the end, I thought that the finalists were all really qualified to be there. I’m going to do some searching later for the recipe for Lisa’s Tom Kha soup recipe. It sounded fabulous.

Can’t wait to see what they do next season!

Cat Toilet-training final update

The cats are now toilet trained. Halle-freakin-lujah. Completely trained. No more liners, no more bowls, no more litter. They are using JUST the toilet. We have an automatic flushing device installed that even takes care of the flushing for them. And they’re not scared of it….anymore. I am SO proud and pleased, both of myself and of them. I figure, if I can train three cats, with very different habits, personalities and intelligence levels, to use the toilet…AT THE SAME TIME, I can do ANYTHING. It did take about 7 months, in all, due mostly to inconsistent technique on my part. It definitely went slower with 3 cats than it would have with just one, because we had to wait until ALL of them were ready before we could proceed into another “stage.” If it had been up to Jack, the training would have been done 6 months ago, but Queenie, on the other hand, probably would not have been trainable at all if it hadn’t been for the example that her brothers set. Anyway, we’re DONE.

Also, be aware that you should not be afraid to use the toilet at our house: they are only using the toilet in the master bathroom. They may, someday, figure out that all toilets are the same and start using the others, too, but they definitely associate their toileting behavior with our bathroom, so it hasn’t happened yet. In any case, the toilet seat stays absolutely clean, anyway, because they are completely indoor cats that no longer scratch around in litter, so their feet are at least as clean as my floors (since that’s all they walk on). Disclaimer: some days, my floors are in better shape than others. 🙂 In any case, they are not using any bathroom that guests are likely to use, ever. I will take some new videos and post them soon, for anyone that is interested.

High-fives and back-slaps all around!