A quiet moment in the back seat squished between two baby seats. A Stephany Plum book on CD is plugged in the radio. We're entering the Appalachian mountain range in west Virginia. It's a beautiful sight and you do feel like you're in another part of America. We debate getting off at a local exit. I've been exposed to many cultures but
Appalachia hill billy is new to me and an unknown element. We're late on the road to Phili. The kids have been amazingly great on this trip. The long drive from the back seat has given me a lot of time to think about things.
Spring is here now. Dad says that my business karma for spring should be good. Casey is now a little over six months with one budding tooth on the way. It's time to put this liTle one in regular daycare. Next week, I'll be moving to a new office location. A very interesting place sort of like a business incubator. I hope that it will work out.
The past year has been interesting in terms of people met and mystery solved. It seems I've lived here long enough now to be scratching the surface of the core of Sheboygan society. Since moving here over six years ago, I have seen a mysterious woman in town who would walk downtown with a baby stroller in plump boots and a melon sized knitted beanie over her rastfarian like head and dressed in early 2000 club clothes reminoscent of the first Jamariquia album. I would see her walking nearly every spring with a stroller in this crazy get out outfit. She is soooo not from Sheboygan but is she an au pair? I saw her once fussing over groceries with a man at a house from their SUV. He was so corporate in his slacks and plaid collar shirt. Countless times I've been tempted to stop my car on the side of the road to ask her who she was and what she's about. When I walked through Goodside groceries last month and saw her behind the clerk's counter, it was hard to contain the giddy excitement. I was about to solve my six year mystery. A customer commented about her hat. It was a hot day and no reason for a hat. "Do you have more than one layer of hats?". "Yes, I'm wearing six of them.". Hmmm. Silence. I don't get it myself. Casey was an icebreaker. The girl cooed over her and told me she has several kids herself. I pounced at the opportunity to confront her at this point. "Are you from here? I've seen you around and it seems your kids are very young. Do you baby sit?". No, the youngest is about two and oldest about five. She's from Minnesota but they have a house in chicago. They just fell in love with Sheboygan and the affordable homes. They don't work in Sheboygan either and she's not married to the guy. There was a look in her eyes when she said this much and I decided not to press further. Perhaps she is someone's mistress and this was her hide away. Maybe she's got a big poppa. Very interesting but mystery not fully solved. I don't think I want to know any more to preserve the intrigue.
Friday, April 13, 2012
Sunday, January 8, 2012
Wednesday Roast Chicken Night
Well, once a week now, I can't help but seriously crave roast cornish hen. Not only is it more delicious than it's larger cousin, the regular hen, it's the perfect portion and always comes out more concentrated in flavor and juiciness. You can vary the seasoning for this versatile meat, but the cooking technique is standard. Pair it with anything. Vegetables, potatoes, rice, pasta, etc. Great paired with favorite glass of red wine, such as a merlot.
Here's my favorite recipe for the chicken:
Serves 2:
1 Cornish hen, rinsed and pat dry.
2 tbsp garlic powder
2 tbsp onion powder
1-2 tbsp kosher salt (less if you prefer less salty)
1/2 tbsp celery seed
1/2 tbsp dried dill
1/2 tbsp dried thyme
(1/2 tbsp dried sage and/or paprika also if you like)
1/8 cup olive oil (about 4 tbsp)
crushed black pepper
2 stalks of celery cut into 1/4 or 1/2.
Preheat oven at 385 F
Mix all the dried herbs together with olive oil into a paste. Rub the paste all over the outside and inside cavity of the chicken.
In a baking dish, place celery in center of dish and place the hen breast down over the celery stalks. Place into oven and cook uninterrupted for 60-65 minutes. Most of the oil will cook out of the chicken onto the dish beneath the celery stalks.
About 20-15 min before chicken is done, begin prepping sides. I like to make it easy and serve with a side of sauteed asparagus and rice pilaf (rice cooked in chicken stock and a little onion salt).
Take out of oven and cut down middle into 2 portions. Serve with favorite healthy side.
Enjoy this wonderul Wednesday night meal. 8)
Bon Appetit & Namaste!
Here's my favorite recipe for the chicken:
Serves 2:
1 Cornish hen, rinsed and pat dry.
2 tbsp garlic powder
2 tbsp onion powder
1-2 tbsp kosher salt (less if you prefer less salty)
1/2 tbsp celery seed
1/2 tbsp dried dill
1/2 tbsp dried thyme
(1/2 tbsp dried sage and/or paprika also if you like)
1/8 cup olive oil (about 4 tbsp)
crushed black pepper
2 stalks of celery cut into 1/4 or 1/2.
Preheat oven at 385 F
Mix all the dried herbs together with olive oil into a paste. Rub the paste all over the outside and inside cavity of the chicken.
In a baking dish, place celery in center of dish and place the hen breast down over the celery stalks. Place into oven and cook uninterrupted for 60-65 minutes. Most of the oil will cook out of the chicken onto the dish beneath the celery stalks.
About 20-15 min before chicken is done, begin prepping sides. I like to make it easy and serve with a side of sauteed asparagus and rice pilaf (rice cooked in chicken stock and a little onion salt).
Take out of oven and cut down middle into 2 portions. Serve with favorite healthy side.
Enjoy this wonderul Wednesday night meal. 8)
Bon Appetit & Namaste!
Broccoli Rabe Love
Today we traveled through Milwaukee and stopped by Trader Joe's for some fresh food inspired goodness. I wasn't sure what we would make for dinner tonight. Given the time and how tired we were from a day of bridesmaid dress shopping, it had to be fresh, easy, and satisfying. I usually like to start with the vegetable section. If you find your vegetable of choice, your imagination can start to run about potential pairings. Trader Joe's always has a great vegetable selection for cheap. $2.50 for a plate of broccoli rabe for two. $2.50 for a container of fresh cheese tortellini. $2.50 for a jar of alfredo sauce. $2.50 for a container of diced pancetta. 30 min. dinner solved.
Pancetta Alfredo Tortellini & Sauteed Brocolli Rabe:
Serves 3
1 tray of broccolli rabe
1 tray of Tortellini (about 2 cups) from Trader Joe's
1/3 cup to 1/2 cup diced salt pork (bacon, pancetta, salt pork, or ground italian sausage meat).
dried thyme
dried basil
olive oil
1/2 cup water or chicken stock
Get 6 cups of water to a boil and add tortellini. Cook for about 12-15 min (depending on your preference of doneness).
On a large frying/sautee pan or wok, brown the meat in about 2 tbsp of olive oil together with dried thyme. When meat is brown (about 5-8 minutes), take out and set aside.
Now throw the broccoli rabe into the frying pan to brown a little. Add water to steam for about 10 minutes. Add more water if it dries up in the pan. When broccoli rabe is done, take out.
Now, pour alfredo into the frying pan and mix well with the bits in the pan. Add a sprinkle of dried basil into the sauce and let it come to a light bubbly boil. Turn off the heat.
Drain the pasta and pour into the pan with sauce. Now add the meat last and mix all together.
Serve pasta with side of fresh broccoli rabe and a side of chilled chardonnay. A delicious and surprisingly light meal in less than 30 minutes.
Bon appetit and Namaste!
Pancetta Alfredo Tortellini & Sauteed Brocolli Rabe:
Serves 3
1 tray of broccolli rabe
1 tray of Tortellini (about 2 cups) from Trader Joe's
1/3 cup to 1/2 cup diced salt pork (bacon, pancetta, salt pork, or ground italian sausage meat).
dried thyme
dried basil
olive oil
1/2 cup water or chicken stock
Get 6 cups of water to a boil and add tortellini. Cook for about 12-15 min (depending on your preference of doneness).
On a large frying/sautee pan or wok, brown the meat in about 2 tbsp of olive oil together with dried thyme. When meat is brown (about 5-8 minutes), take out and set aside.
Now throw the broccoli rabe into the frying pan to brown a little. Add water to steam for about 10 minutes. Add more water if it dries up in the pan. When broccoli rabe is done, take out.
Now, pour alfredo into the frying pan and mix well with the bits in the pan. Add a sprinkle of dried basil into the sauce and let it come to a light bubbly boil. Turn off the heat.
Drain the pasta and pour into the pan with sauce. Now add the meat last and mix all together.
Serve pasta with side of fresh broccoli rabe and a side of chilled chardonnay. A delicious and surprisingly light meal in less than 30 minutes.
Bon appetit and Namaste!
Tuesday, January 3, 2012
Pork Chops and Gravy!
Since moving to Wisconsin, I have seriously learned to cook just about anything because nearly nothing is accessible here as far as food beyond beef and potato is concerned. No, that's an exaggeration. Many ingredients are available, just unfortunately not cooked accordingly. Also, given how my life has changed with our busy professional lives and babies and dogs, it's even trickier trying to make gourmet inspired meals on the cheap quickly. So I think that I may dedicate the next chapter of my blog from this point forward to professional mom-inspired healthy quick meals on a budget. It is my hope to one day have these made into youtube videos or into a book for fun. They recipes are too delicious and awesome not to share. To begin, I will start with tonight's meal.
Pork Chop in Mushroom Gravy, Baked Scalloped Potato and Jullienne Fried Veggies.
10 min prep. 60 min cook time.
Serves 4
4 pieces of boneless pork chops (1/2 - 3/4 inch thick)
kosher salt
crushed black pepper
worchester sauce (3 tablespoon)
extra virgin olive oil
1 cup sliced mushroom of choice
2-3 tbsp flour
1/4 can chicken stock
yellow squash julianne
asparagus
1 small tangerine
5 small yukon gold potato - sliced 1 mm thick.
dried thyme
Slice potatoes and place in small baking dish. Fill with water and soak for 3 min. Dispose of water and season with salt, pepper, dried thyme and olive oil to preference. Cover with aluminum foil and bake at 385 F for 60 min.
Julianne veggies. Place on a nonstick frying pan. Sprinkle kosher salt, black pepper, olive oil and juice of half a tangerine (or any kind of sweet citrus). Hold off cooking until the potato is 30 min into cooking.
Marinate pork chops for 30 min with salt, pepper ,dried thyme, and worchester sauce.
When the potato is about 30 min from finishing, beging heating a nonstick frying pan with olive oil. Add pork chops and cook 5 min each side. A little longer if the meat is 1 inch or thicker. After a total of about 10-12 min, take the meat off the pan and set aside. Now throw in the mushroom in the pan used for the meat and saute with little more olive oil. Add the juice of the other tangerine if you like to deglaze the pan.
Meanwhile, start frying the veggies in the other nonstick pan and allow the veggies to char a little per side.
As the mushroom starts to cook all around and brown, sprinkle about 2-3 tbsp flour evenly and mix into the mushroom. Quickly add 1/2 can of chicken stock and mix the floured mushroom into the stock to avoid clumping. Let the sauce cook at a low bubbling boil for about 5 min. Add more stock if necessary to prevent sauce from being too thick.
Meanwhile, stir the veggies to keep from burning too much on any side.
Once the mushroom sauce is done, add the porkchops back into the pan with the sauce and keep warm until the potato is done.
This is a most midwestern inspired dish that has become of my downhome favorite healthy quick gourmet inspired meals. The total cost of this dish for 4 people turns out to be less than $8.00.
Bonapetite and Namaste!
Pork Chop in Mushroom Gravy, Baked Scalloped Potato and Jullienne Fried Veggies.
10 min prep. 60 min cook time.
Serves 4
4 pieces of boneless pork chops (1/2 - 3/4 inch thick)
kosher salt
crushed black pepper
worchester sauce (3 tablespoon)
extra virgin olive oil
1 cup sliced mushroom of choice
2-3 tbsp flour
1/4 can chicken stock
yellow squash julianne
asparagus
1 small tangerine
5 small yukon gold potato - sliced 1 mm thick.
dried thyme
Slice potatoes and place in small baking dish. Fill with water and soak for 3 min. Dispose of water and season with salt, pepper, dried thyme and olive oil to preference. Cover with aluminum foil and bake at 385 F for 60 min.
Julianne veggies. Place on a nonstick frying pan. Sprinkle kosher salt, black pepper, olive oil and juice of half a tangerine (or any kind of sweet citrus). Hold off cooking until the potato is 30 min into cooking.
Marinate pork chops for 30 min with salt, pepper ,dried thyme, and worchester sauce.
When the potato is about 30 min from finishing, beging heating a nonstick frying pan with olive oil. Add pork chops and cook 5 min each side. A little longer if the meat is 1 inch or thicker. After a total of about 10-12 min, take the meat off the pan and set aside. Now throw in the mushroom in the pan used for the meat and saute with little more olive oil. Add the juice of the other tangerine if you like to deglaze the pan.
Meanwhile, start frying the veggies in the other nonstick pan and allow the veggies to char a little per side.
As the mushroom starts to cook all around and brown, sprinkle about 2-3 tbsp flour evenly and mix into the mushroom. Quickly add 1/2 can of chicken stock and mix the floured mushroom into the stock to avoid clumping. Let the sauce cook at a low bubbling boil for about 5 min. Add more stock if necessary to prevent sauce from being too thick.
Meanwhile, stir the veggies to keep from burning too much on any side.
Once the mushroom sauce is done, add the porkchops back into the pan with the sauce and keep warm until the potato is done.
This is a most midwestern inspired dish that has become of my downhome favorite healthy quick gourmet inspired meals. The total cost of this dish for 4 people turns out to be less than $8.00.
Bonapetite and Namaste!
Thursday, December 1, 2011
Who? What?
What is a perfectionist? Is it someone who desires to control every detail of their environment and life? That's an impossible task. Is it someone who makes an art of controlling uncontrollable chaos? With a lot of compromise to the little details that may matter. Lately I've been looking at myself in the mirror, feeling half proud about my recent weight loss but also a little depressed about the bags under my eyes. I look completely worn out and aged. From emotionally draining stress, from defiency of fun, from lack of good shopping and poorly fit clothing. Which hits me when I meet moms my age or a little older around town who look completely gorgeous, glossy lipped, flawlessly made up skin, shiny perfectly sculpted hair, soft tender hands, awesome intelligent personality, super stylish...I wonder what amount of energy and time it takes to look that way and keep looking so perfectly that way. I know that image is an important part of the business I'm in I have to look "put together". But with everything that takes up my time and day, it's a tall order. Waking up at 7am to get babies ready for the day, heading to the office with infant in tow, all the work I have to do to get my business ready for launch, heading home every day at 4pm to cook dinner, picking up my preschooler at 5:30 pm, feeding family, cleaning dishes, bathing babies, cleaning house and/or laundry, caring for dogs, finding time to shower, putting my preschooler to bed, nursing the baby throughout the day. I'm usually not done till around 11:30p.m. - 12:30a.m. at best. I'd be lucky to have just 15 minutes in the evening to sit down over a quiet glass of wine. I feel lately that I've just been managing chaos, juggling insanity. I feel like it's been like this for a while. I've become the grey grid line on a grid sheet supporting the drawings on it.
Thursday, October 20, 2011
Darle a la luce.
The Italians have a saying, "Darle A La Luce." "To Give To the Light." My second daughter was born October 1, 2011. Welcome to the world Casey Quynh Garrels. We are blessed to have you in our lives.
Wednesday, September 14, 2011
Today my daughter turns 3. I can't believe how time flies. She is no longer a baby but is a self declared big girl. Just last year exactly to date, I posted on my facebook page the following comment, "My baby turns two today! Two year accomplishments: sleep in own bed, drink from a cup, count from 1 -10, recall letters a-z, learned all the colors, recognize half the shapes, switched over to pull ups, and completely potty trained herself. Siggghhhh. I don't think she needs me anymore. 8(" This year's accomplishments, "count into the 20's, add and subtract, recognize letters and write the word 'Mom', draw actual characters, sleep on time and in own bed, watch an entire movie at the movie theater, and have full on silly adult conversations."
She's amazing. What lucky parents we are. In the back of mind are the dark fears of those early teenage years. Dear God, I hope we all skate by them quickly with few shallow scars. For now, I'm holding her tightly to my chest and squeezing out every possible lovable kiss and hug I can get like a chintzy novice gamer playing Mario Brothers for the bean counting pleasure of it. I may not be blessed with money, but my family is amazing and I have to thank God every day.
This second little one is also about to arrive soon too. Hopefully not today because I can't imagine splitting the difference between a Dora themed birthday party and a Hannah Montana birthday party. It would just never work out. I am a bit scared anticipating the pain, the labor and the possibility of things going wrong again. I've drafted a will, am in the process of adding more money to my life insurance policy, and will be preparing my power of attorney tonight.
My mother told me that in the old culture, a baby will bring a certain karma to the child's family. If it's good, then it's very good. This past year, everything seemed to have happenned all together with the pregnancy. The business has been going well and has proven itself to me. Even if no profit has been made, I am excited over the fact that I've had consistent clientelle period. My reputation has been good in the area of patent law so far. I'm building value through advertisement at this point and we'll see how the next year will be for us. Meanwhile, I had a product idea which looks very promising and it seems that we are closer to realizing something very interesting than may be apparent. Clay is also on a similar track and I'm crossing fingers and toes and hair now. Oh gosh, the imaginary finish line in my mind all this time was to get to this point by the time the baby arrives. The next marker would be the beginning of next year. We'll see how it all goes. Meanwhile, I'll live on hugs and kisses.
She's amazing. What lucky parents we are. In the back of mind are the dark fears of those early teenage years. Dear God, I hope we all skate by them quickly with few shallow scars. For now, I'm holding her tightly to my chest and squeezing out every possible lovable kiss and hug I can get like a chintzy novice gamer playing Mario Brothers for the bean counting pleasure of it. I may not be blessed with money, but my family is amazing and I have to thank God every day.
This second little one is also about to arrive soon too. Hopefully not today because I can't imagine splitting the difference between a Dora themed birthday party and a Hannah Montana birthday party. It would just never work out. I am a bit scared anticipating the pain, the labor and the possibility of things going wrong again. I've drafted a will, am in the process of adding more money to my life insurance policy, and will be preparing my power of attorney tonight.
My mother told me that in the old culture, a baby will bring a certain karma to the child's family. If it's good, then it's very good. This past year, everything seemed to have happenned all together with the pregnancy. The business has been going well and has proven itself to me. Even if no profit has been made, I am excited over the fact that I've had consistent clientelle period. My reputation has been good in the area of patent law so far. I'm building value through advertisement at this point and we'll see how the next year will be for us. Meanwhile, I had a product idea which looks very promising and it seems that we are closer to realizing something very interesting than may be apparent. Clay is also on a similar track and I'm crossing fingers and toes and hair now. Oh gosh, the imaginary finish line in my mind all this time was to get to this point by the time the baby arrives. The next marker would be the beginning of next year. We'll see how it all goes. Meanwhile, I'll live on hugs and kisses.
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