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You’re Mighty Good Lookin’ August 31, 2010

Filed under: Music - la la la la!!! — celebrationgoddess @ 6:52 am

TUNES TUESDAY – (enjoy grooving on a Tuesday with some music, especially an old favorite or something totally new!!)

Common looking people are the best in the world: that is the reason the Lord makes so many of them.  – Abraham Lincoln

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Buckwheat Zydeco – Hey Good Lookin’ (and cook up some grilled catfish!)

Sing along:

Hey, hey, good lookin’,
Whatcha got cookin’?
How’s about cookin’ somethin’ up with me?
Hey, sweet baby,
Don’t you think maybe
We could find us a brand new recipe?
I got a hot-rod Ford and a two-dollar bill
And I know a spot right over the hill.
There’s soda pop and the dancin’s free,
So if you wanna have fun come along with me.
Hey, good lookin’,
Whatcha got cookin’?
How’s about cookin’ somethin’ up with me?

I’m free and ready,
So we can go steady.
How’s about savin’ all your time for me?
No more lookin’,
I know I’ve been tooken [sic].
How’s about keepin’ steady company?

I’m gonna throw my date-book over the fence
And find me one for five or ten cents.
I’ll keep it ’til it’s covered with age
‘Cause I’m writin’ your name down on every page.
Hey, good lookin’,
Whatcha got cookin’?
How’s about cookin’ somethin’ up with me?

Grilled Catfish Cajun-Style Recipe

Ingredients:
1 teaspoon lemon pepper seasoning
1 teaspoon white pepper
1 teaspoon Creole seasoning
1 teaspoon blackened fish seasoning
2 tablespoons lemon juice
4 catfish fillets
Vegetable cooking spray
Lemon wedges and celery tops

Directions:
Combine first 4 ingredients in a small bowl. Sprinkle lemon juice and seasoning mixture on both sides of fish. Spray a wire fish basket with cooking spray; place fish in basket. Grill fish, covered, over medium coals (400 F) for 7 to 10 minutes on each side or until fish flakes easily when tested with a fork. Remove fish from basket; place on a serving platter. Garnish with lemon wedges and celery tops.

Now that’s some cookin’ people!

Laugh, learn and liven up your taste buds!

Bethsheba
http://imacelebrationgoddess.com/index.html

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Got Watermelon? August 30, 2010

Filed under: Drink Recipes — celebrationgoddess @ 6:25 am


MARTINI MONDAY – (enjoy the first evening of the week with a cool cocktail and a easy snack!)

“It takes only one drink to get me drunk. The trouble is, I can’t remember if it’s the 13th or 14th.” George Burns
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It’s watermelon season! Tips on finding a good one!

I have found one of the best places to buy a watermelon is from your local farmer’s market or fruit stand. Fruits like watermelon are picked when ripe, unlike those found in supermarkets. Watermelons sold in commercial grocery stores are often picked early, so they can ripen while being transported. However, the melons can arrive too early, even too late, and making them, well, just not good.

Look for a melon that is nice looking, meaning free of dents, bruises, cuts, etc. Check under the melon – if it has a yellow or light bottom, it should be ripe. If it’s stripes are found all around the melon, pass on it. It’s just not ready yet.

You may see people at the market tapping on watermelon. What exactly are they listening for? The are checking for signs of hollowness. It is sounds hollow, its ripe. Not hollow, unripe.

Look for a heavy melon. Watermelons are made up of mostly water, so an ideal melon should be heavy for its size.

Watermelon Margarita Recipe

16 ozseeded, blended watermelon
1/2 lime
6 oz Tequila
3 oz triple sec
1 tbsp sugar

Cut up a watermelon, removing seeds. Liquify in a blender until you have about 16 oz. Add remaining ingredients, top with ice and blend until smooth. Taste and add sugar if watermelon is not sweet enough. Serve in a margarita glass with a sugar-coated rim.

Watermelon Salsa

Ingredients

  • 2 cups seeded and coarsely chopped watermelon
  • 2 tablespoons chopped onion
  • 3 tablespoons seeded, chopped Anaheim chile
  • 2 tablespoons balsamic vinegar
  • 1/4 teaspoon garlic salt

Directions

  1. In a serving bowl, mix together the watermelon, onion, and chile pepper. Season with balsamic vinegar and garlic salt. Cover and refrigerate for at least one hour to blend flavors.***************************************************************************************
    Sit on the porch, listen to to cicadas, eat salsa and chips and sip on a refreshing margarita. mmmmmmm lip smakin’!

Laugh, learn and liven up your taste buds!

Bethsheba
http://imacelebrationgoddess.com/index.html

 

Another plump couple on their way! August 29, 2010

Filed under: Breakfast grumblings — celebrationgoddess @ 8:57 am

SUCH A RELAXING SUNDAY – (enjoy a way to unwind.)

HEAD OVER MEALS: HOW LOVE MAKES YOU FAT from yourtango.com

Moving in together may take your relationship to the next level, but it can also bump up that number on the scale. Theresa, 26, was svelte when she and her boyfriend, Rosario, put their names on the same mailbox, but things soon changed.

“I ate whenever he did, even if I was stuffed,” she says. Theresa ignored her expanding waistline until she saw a shocking photo. “It looked like I had three stomachs!” she exclaims. And she was equally stunned when, eight months after moving in together, she had gained 40 pounds.

Theresa’s not the only one to fall victim to “love lard” (the weight gain that often accompanies falling head over heels). Last April, researchers at Newcastle University looked at studies that examined the eating habits of over 12,000 cohabitating or married couples in Europe, North America, and Australia. In a trend called “dietary convergence,” they found that after a twosome begins to cohabitate, women start consuming more junk, while men’s diets tend to improve.

But why do we pork out when we pair up? “Your guy has food that you’d never bring in your house,” says dietitian Lisa Young, PhD, author of The Portion Teller Plan. “But half the battle is recognizing that this could be a problem and being proactive about it.”

So with that in mind, and to toast the newly married couple Mr. and Mrs. David Jesky Jr., here’s a nice fattening pancake breakfast!

German Pancakes

  • 3 large eggs
  • 1/2 teaspoon fine salt
  • 3 tablespoons sugar
  • 1 cup milk, warmed
  • 1 teaspoon vanilla extract
  • 2 tablespoons unsalted butter, melted
  • 1 cup unbleached all-purpose flour
  • 2 teaspoons vegetable shortening
  • Confectioners’ sugar
  • Serving suggestion: Maple syrup or fruit

Directions

Preheat the oven to 425 degrees F.

In a medium bowl, whisk together the eggs, salt, sugar, milk, vanilla, and butter. Whisk in the flour to make a smooth batter. Set aside.

Heat a well-seasoned 10-inch cast-iron skillet in the oven for 10 minutes. Remove and brush the inside with the shortening. Pour in the batter and bake for 15 minutes.

Lower the oven to 350 degrees F. and continue baking until puffed and golden brown, about 13 to 15 minutes more. Run a knife around the edge of the skillet. Sift the confectioners’ sugar over the pancake.

Love your pancakes and love your plump little mate.

Laugh, learn and liven up your taste buds!

Bethsheba
http://imacelebrationgoddess.com/index.html

 

Husband Down August 28, 2010

Filed under: happy thoughts — celebrationgoddess @ 7:26 am

SO MUCH FUN SATURDAY – (enjoy your Saturday – the greatest day of the week!)

I’m off to a wedding and reception today. What a nice evening. Seeing two people who have a half and half chance of making it. And the 3 D’s: dinner, drinks, and dancing. Delightful!!! Hope you have a delightful Saturday too!

The definition of a perfect Wife? – one who helps the husband with the dishes…

A husband and wife are shopping in their local Wal-Mart.The husband picks up a case of Budweiser and puts it in their cart.

‘What do you think you’re doing?’ asks the wife.

‘They’re on sale, only $10 for 24 cans he replies.

‘Put them back, we can’t afford them demands the wife, and so they carry on shopping.

A few aisles further on along the woman picks up a $20 jar of face cream and puts it in the basket.

What do you think you’re doing?’ asks the husband.

‘It’s my face cream. It makes me look beautiful,’ replies the wife.

Her husband retorts: ‘So does 24 cans of Budweiser and it’s half the price.’

On the PA system: ‘Cleanup on aisle 25, we have a husband down.’

Laugh, learn and liven up your taste buds!

Bethsheba
http://imacelebrationgoddess.com/index.html

 

Deep-fried Beer August 26, 2010

Filed under: Now THAT's a story! — celebrationgoddess @ 10:14 pm

FOODIE FRIDAY – (enjoy a new recipe to try this weekend!)

This is so great I had to put 2 posts out for Friday! What man wouldn’t love this?

By jbrookston
Thursday, August 26th, 2010 at 11:44 am in On Beer.

Here’s something a little unusual out of Texas, where someone has a new patented process for making “Fried Beer.” Not sure when, or if, it will hit California, but we can hope it will be soon. Personally, I’ve often used the proverb “frying makes every thing taste better,” and people who’ve eaten with me know I take that seriously. I live for French fries and potato chips, and my favorite sandwich is the Monte Cristo, essentially a deep-friend sandwich. I’ll fry pretty much anything, and indeed have tried frying many an unusual foodstuff. There’s certainly a rich tradition of using beer in batters and other sauces that food is cooked in, but I confess I’ve never considered frying the liquid itself, for what I thought were obvious reasons. But then I don’t have Mark Zable’s experience and wherewithal. His father Norman has had a Belgian Waffle concession stand at the Texas State Fair for 47 years, and several years ago his som Mark began tinkering with a number of new food ideas, such as Chocolate Covered Strawberry Waffle Balls and Sweet Jalapeno Corn Dog Shrimp.

But it’s his latest creation that made me sit up and take notice: Fried Beer, which they’ve trademarked and the process they use is also being patented.

fried-beer-2

To me they look a bit like ravioli with beer inside. Three years in the making, the Dallas Morning News has the story:

For three years, Zable has been on a mission to concoct Fried Beer. He remembers staring at a bar menu in a restaurant. Calamari. Nachos. Fried cheese.

Bor-ing.

“Someone needs to figure out a way to fry beer,” he thought.

Zable started experimenting. But the beer-and-dough concoction kept exploding once it hit the fryer. He kept getting burned.

So he consulted with a food scientist — still, no luck.

Then, earlier this year, he finally found the recipe for success. Now Zable keeps the process shrouded in secrecy and has applied for a Fried Beer patent and trademark.

Mark Zable figured out how to fry beer by sealing it in dough. He had to persist because early efforts blew up.

I’m certainly willing to give it a try. Apparently when you bite into it, the beer squirts out into your mouth to mix its flavor with the dough. How bad could that be? It will debut at the Texas Fair and is also one of eight finalists in the Sixth Annual Big Tex Choice Awards.

fried-beer
Mark Zable with his fried beer. [photo by Vernon Bryant, Dallas Morning News.]

And here’s Zable talking about what he went through to come up with it:

They’ve also set up a website, where they further describe Fried Beer:

People said it could not be done; impossible is what we were told! When you put beer into a fryer, it will cause a violent reaction with the oil…

We took that challenge and did everything we could to prove naysayers wrong! As a result of three years of research and development, we are now excited to present Fried Beer™ to the world! In such a revolutionary way, we are able to put beer inside dough that is shaped like a ravioli and deep fry it. The process is so unique, we have a patent pending on the manufacturing process!

By using our patent pending process, we are able to place beer inside a salty pretzel like dough, and deep fry it. When you take a bite, beer pours out of the inside pocket of dough. We even had to get the Texas Alcoholic Beverage Commission to rule on our new product. The verdict… You have to be over the age of 21 to purchase Fried Beer™.

The only other food I’ve seen that’s even similar is a Korean dish also called “Deep-Fried Beer” at the Korean Food website ZenKimchi’s Korean Food Journal. ZenKimchi even includes the recipe, though it seems more like a deep-fried batter that includes beer as an ingredient, so I’m not quite sure if it’s misnamed or it is similar at all. Though I may have to give the recipe a try one of these days.

fried-beer-korea

Laugh, learn and liven up your taste buds!

Bethsheba
http://imacelebrationgoddess.com/index.html

 

You say tomato, I say tomahto

Filed under: Entree Recipes — celebrationgoddess @ 10:04 pm

It’s difficult to think anything but pleasant thoughts while eating a homegrown tomato. Lewis Grizzard

FOODIE FRIDAY – (enjoy a new recipe to try this weekend!) MMMMM GARLIC

Start using up all those tomahtoes in the garden!!!

Tomato Tart

Yield: Makes 4 to 6 servings

Ingredients

  • 1/2  (15-ounce) package refrigerated piecrusts
  • 1  garlic bulb
  • 1/2  teaspoon  olive oil
  • 1 1/2  cups  shredded fontina cheese, divided
  • 4  large tomatoes
  • 1/2  teaspoon  salt
  • 1/4  teaspoon  pepper

Preparation

Press refrigerated piecrust on bottom and up sides of a square 9-inch tart pan. Bake at 450° for 9 minutes or until piecrust is lightly browned; set aside.

Cut off pointed end of garlic bulb; place garlic on a piece of aluminum foil, and drizzle with olive oil. Fold foil to seal.

Bake garlic at 425° for 30 minutes; cool. Squeeze pulp from garlic cloves into bottom of baked piecrust.

Sprinkle 1/2 cup fontina cheese over the garlic.

Slice tomatoes, and sprinkle evenly with salt and pepper. Place on folded paper towels, and let stand 10 minutes. Arrange tomato slices over shredded cheese. Sprinkle with remaining 1 cup cheese.

Bake at 350° for 45 minutes or until tart is lightly browned.

Laugh, learn and liven up your taste buds!

Bethsheba
http://imacelebrationgoddess.com/index.html

 

Use it twice if you can!

Filed under: Interesting — celebrationgoddess @ 6:18 am

THINKING THURSDAY – (enjoy learning something new!)

“There must be a reason why some people can afford to live well. They must have worked for it. I only feel angry when I see waste. When I see people throwing away things we could use.”
Mother Teresa

20 Things You Can Use Twice Before Tossing

  1. Picture of Recycle Tag - Tipnut.comDry Cleaning Bags: Use to pack suits, dresses and fine clothing when traveling, this will help protect it from wrinkles when packing. When storing the bags make sure to keep them safely out of reach of children, they really are that dangerous.
  2. Butter Wrappers: Once you’ve removed a block of butter from its wrapping, place the wrapping in a plastic container or bag and refrigerate. Use it to grease baking pans.
  3. Business Cards: Use the other side to label storage boxes and tubs and tape to the outside of the lid or side so you can see at a glance what the container is holding.
  4. Used Envelopes: These make excellent lists for groceries, To Do lists, bookmarks and labels.
  5. Cardboard Egg Cartons: You can use these to make homemade firestarters.
  6. Tissue Boxes: Once they’re empty you can use these as a plastic bag dispenser, just fill with grocery bags and you’ll be able to neatly pull out one at a time.
  7. Plastic Grocery Bags: Use as garbage pail liners, paint tray covers, packing material.
  8. Plastic Bread Clips: Save a few of the square plastic clips that keep bread bags closed to use as tiny scrapers. They come in handy to remove labels, price tags, and even do a good job scratching lottery tickets.
  9. Newspaper: Line kitty litter boxes for easy cleanup (top with kitty litter), protect work surfaces from crafts & interior paint jobs, giftwrap, use as packing material when moving or shipping.
  10. Plastic Strawberry Baskets: Use as a homemade bubble machine, hold small packets in the pantry.
  11. Cleaner Spray Bottles: Clean thoroughly and use to hold your homemade cleaners, use to spray plants…very important to clean thoroughly first.
  12. Mesh From Veggie Bags: If you buy veggies that are bagged in nylon mesh, you can use that mesh for various cleaning jobs around the house and yard. Just wad up the bag and use it as a scrubber.
  13. Styrofoam Food Trays: Clean thoroughly, wrap in foil then use as trays for giving gifts of baking.
  14. Pantyhose: Use in the garden to tie plants to stakes, make shower spa bags plus there are 20 ideas found here.
  15. Paper Towel Cardboard Rolls: Use to wrap extension cords, Christmas lights (keep untangled).
  16. Citrus Peels: Use to make your own homemade citrus cleaners, candy peels to use in baking or freeze the peels to use for zest in recipes as needed, Save your peels from citrus fruits like lemons and oranges. You can toss them in the fire place when you have a fire going to give the room a nice, fresh smell.
  17. Packing Foam Peanuts: Save them and reuse when packing breakables, storing Christmas decorations or sending gifts in the mail
  18. Brown Paper Bags: Once used, twist into small rolls and use as fire starters.
  19. Laundry Bottle Caps & Scoops: Wash thoroughly and use as sandbox, pool, bathtub toys or pet food scoopers (for dried food).
  20. Cereal Liner Bags: Clean and use for stacking meat patties before freezing, store bread crusts, cover food in the microwave.

Laugh, learn and liven up your taste buds!

Bethsheba
http://imacelebrationgoddess.com/index.html