Wednesday, December 22, 2010

Ode to my Oven

 Ode to my Oven
(AKA Decent Poetry Takes a Holiday, as does my Oven)


Oh oven, dear oven
Why hast thou forsaken me?
Cookies, pies, and cake
Were supposed to bake
To perfection
In your toasty tummy.

Now no heat radiates.
No delicious smells emanate,
To make us anticipate
The delicacy on the plate.

Christmas draws ever near
And it appears painfully clear
That the repairman won't appear
Before the beginning of the year.

No Chex mix, no cupcakes,
No casseroles or strudel.
No brioche, no biscuits,
No shortbread or noodles.
You may hear me exclaim
As I drive out of sight,
"The oven's not working,
It's pizza tonight!"

Saturday, December 11, 2010

The Road Home

If you take I-35 South out of Norman, you will soon come across Exit 104, Goldsby/Washington.  Take that exit and keep going south on Highway 24. 
You will drive about seven miles before coming to this sign.  As you approach the town, there is a three-way stop.  Turn right.  Welcome to Washington, Oklahoma, in McClain County.  The town was named after George Washington, an Indian Chief, who once lived in the area.  (I have forgotten the name of his tribe.)


Washington is a small town - just a dot on the map.  When I was a Senior in high school, way back in 1979, we only had 151 students from Kindergarten through 12th Grade.  (I know this because I was editor of the Yearbook and had to count those photos more than once.)  The town is a little bigger now.  I think there are a few hundred in school and there is a four-way stop at the intersection of Main Street and Highway 24.  There is even a set of apartments.  There are four churches, a Senior Citizens' Center, one convenience store, a medical supply store, and a bakery/cafe, but not much else.  There used to be a bank and a movie theater way back in the 1920s, but those burned down and were never rebuilt.  More recently, there was a cotton gin, Maynard's Drug, Haxel's Hardware, Burns' Mill, Clyde's Barber Shop, Keith's Grocery, a domino hall, and a laundromat.  Retirement, illness, death, and the economy took care of those, however.  They are now and forever only in the town's collective memory. 

My grandparents owned the drug store.  (See my previous post from October 1st about that, if you are interested.)  They lived southwest of town in this house.  They built the house in the 1950s.

Grandchildren and Great-Grandchildren loved to come visit.  There was a ping-pong table in the basement, a trap door with a secret entrance (which was really a laundry chute, but no child would ever want to believe that!), fields to run in and play softball, a barn to explore, two ponds for swimming and fishing, a huge front porch with a swing, and countless cows, chickens, dogs, and cats.  When the cousins were at Grandmother's house, everyone wanted to be there, too.  Dominoes, Rook (with special Maynard Family rules), and teasing the children were standard game play for the adults.


Granddaddy passed away in 1987.  Grandmother lived alone for several years before her health forced my mother to move in with her around 2002, in order to help care for her.  My mom was the oldest of the six children and the only one of to be widowed, so it worked out well.

Grandmother lived a good and full life, surrounded by her family and friends.  She passed away on September 26, 2010, five days before her 101st birthday.  My mother currently stays at the house part-time, but is preparing to move back to her own home.  My mother and aunts and uncles have not yet decided what to do with the house and land.

My mother is 81 now and I haven't lived in the Washington area for over twenty-two years.  But this is the place I was raised and it is a big part of who I am.  There is a peaceful feeling that descends over me when I recognize the red dirt in the landscape and I know that I am truly home.

But I am struck by the question of how much longer will I be traveling this road to home?  ...and it makes me a little bit sad.

Monday, November 29, 2010

Anatomy of an Illicit Nap - As Told by Leiua

1.  Select your napping spot in a place where you know you are not supposed to be.  Try to look extra cute.


2.  Watch your humans to ensure they are not going to yell at you to move.  Tail wagging helps.










3.  Slide down to a comfortable napping position.







4.  Be sure to keep your guard up a little, so you can make sure you don't get interrupted by anyone.



5.  Don't let other dogs usurp your napping place.  They will try.


6.  Enjoy your nap!  You deserve it!!





7.  When your nap is over, get up and go to bed for a good night's sleep!


Tuesday, November 23, 2010

12 Days of Christmas Swap!

Bloggers are invited to participate in the 12 Days of Christmas Swap, sponsored by Sami at Symmetry in Motion.  It should be fun and creative!  Once matched, I will shop, create, etc. until I have my 12 gifts.  Then I will package and ship them to my swap partner.  There is a spending limit, but not a minimum - only the maxim that you can save money, but you can't be cheap.  I will post more about this later.  And let me be the first to say "Merry Christmas!" (even if isn't Thanksgiving yet).

Saturday, November 13, 2010

Sarah's Lucky Pumpkin Cheesecake


My daughter, Sarah Luck, is married to an Airman and they have been stationed in South Korea for over two years now.  (I miss her more than words can say!)  We communicate mostly through Facebook and telephone.  It always strikes me a little odd when she calls, because she has a "local" - as in MY area code - telephone number through Skype.  

When she was younger, I tried to get her interested in cooking and baking.  She could not have cared less at that time.  I suppose there was just too much to do back then.  We had much more fun on "Mommy-Daughter Night" when the husband/father was out working late.  We did all the requisite things - dinner, movies, miniature golf, Tulsa State Fair, shopping, etc.  Too bad there weren't any cooking classes for kids back then.       
When she married, Sarah and her husband, Adam, realized that neither of them really knew how to cook.  But, no worries.  She called and asked people for recipes, read magazines and cookbooks, and researched recipes online.  She turned out to be a fine cook.  

Sarah graciously agreed to share her recipe for Pumpkin Cheesecake on the blog.  She and her husband will be back in the U. S. within a year.  I can't wait until we have an opportunity to bake together and share the bounties of our kitchens. 

So without further ado, here is the recipe for "Sarah's Lucky Pumpkin Cheesecake":



Sarah's Lucky Pumpkin Cheesecake

What you need:

Springform cake pan, mixer

To make the crust:

1 1/2 cups crushed gingersnap cookies
1/2 cups finely chopped pecans
1/3 cup butter, melted
 
To make the batter:

2 (8-ounce) packages cream cheese, softened
3/4 cup white sugar
1 teaspoon vanilla extract
3 eggs
1 cup canned pumpkin (not pie filling)
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
 
To put it all together:
  1. Preheat oven to 350 degrees.
  2. Mix all crust ingredients together and press into the bottom of springform pan.  
  3. Bake for 10 minutes.  Remove from oven and let cool. 
  4. In the mean time... In a large bowl, mix cream cheese, 1/2 cup sugar, and vanilla until smooth.  Add eggs one at a time, blending each well.  Set aside one cup of the mixture.  (This batter will be cream-colored.)
  5. Add 1/4 cup sugar, pumpkin, cinnamon, and nutmeg to the main bowl, blending well. 
  6. Pour the pumpkin batter into the crust and tap the pan on the counter to level.
  7. Drop the plain batter by spoonfuls on top.
  8. Swirl with a knife to marble your cake.  Be careful not to over-mix the batters or you will lose the marbling effect.
  9. Bake 55 minutes.  Remove from oven.
  10. Run a knife around the inside edge of the pan.  Set the pan on a wire grid and allow to cool.
  11. After the cheesecake has cooled to room temperature, place it in the refrigerator and chill for at least 4 hours before serving. 
  12. Before serving, remove the Springform pan collar.
Enjoy! This recipe has become a holiday tradition in the Luck house. My daughter made the one pictured above for her husband to take to work with him.  She also took the beautiful photograph.
  
(Cheesecake cutting tip:  If you want to cut the cheesecake before serving, here is an easy tip.  Cut a length of dental floss approximately twice the diameter of your cheesecake.  After the cheesecake has cooled, remove it from the Springform pan and place it on the counter or cake plate.  Wrap the dental floss around one hand and hold the other end in the opposite hand.  Firmly, but gently, use the dental floss to cut the cheesecake.  When you get to the bottom of the cake, let go of the floss being held and pull it out from the other side.  Wipe the floss with a clean cloth, if necessary, and continue to cut the cheesecake utilizing this method until you have the desired number of slices.)

Wednesday, November 3, 2010

"You Can Learn to Read" - video



My sister, Kristi Parker Hazelrigg, the media specialist at Parkview Elementary School in Midwest City, Oklahoma, wrote and sang the lyrics (see below for the words) to this song.  It's based on Taylor Swift's, "You Belong with Me".  Kristi also produced the video, which stars Maggie Place, one of our little cousins.

I think this is adorable and I hope you do, too!  It's a great way to introduce children to the joys of reading and offers just the right encouragement.  Please feel free to share the video with one and all.  Maybe it will go viral.  Wouldn't that be something!  :D
 

You  Can Learn to Read 
Inspired by Taylor Swift’s “You Belong with Me”; new lyrics by Kristi Hazelrigg 

You’re staring at the page and you’re upset
You can’t understand a single word that it says
You just can’t read the story like they do

You’re in your room, it’s a typical day, you’re bored
You need to read to let your imagination soar
But you just can’t read the stories like they do

So many good books, open up and take a look
But with silent E's, Q's and U's, you’re getting confused
Dreaming about the day when you wake up and find
That you can make some sense out of all those little lines

If you could see how all those letters work together
Line ‘em up and sound ‘em out, then you’d see
You can learn to read, you can learn to read

Reading all the words and knowing what they mean
I can’t help thinking this is how it ought to be
Laughing on a park bench, reading to yourself--Hey, isn’t this easy?

There’s somethin’ ‘bout reading that can turn your life around
‘Specially when you find a book that you can’t put down
You say you’re fine, I know you better than that
I know you wanna read a book like that

History and dinosaurs, fairy tales, cookbooks
Animals and astronauts, Goosebumps and joke books
Dreaming about the day when you wake up and find
That you can make some sense out of all those little lines

If you could see how all those letters work together
Line ‘em up and sound ‘em out, then you’d see
You can learn to read

Standing by and watching how your mom reads
All this time, how could you not know, baby?
You can learn to read, you can learn to read

Oh, pretty soon you’ll be reading ‘neath the covers in the middle of the night
All the books that make you laugh and the books that make you cry
You’ll have your favorite ones and you’ll share them with your friends
Think I know it won’t be long, think I know how this will end….

Junie B., Green Eggs & Ham, Ramona Quimby
Ferdinand, Anansi and Winn Dixie need you to learn to read

Miss Rumphius, Frindle, Max and all the Wild Things
Charlotte, Wilbur, and Tuck Everlasting need
You to learn to read, you can learn to read

You can learn to read
Have you ever thought just maybe you can learn to read?
You can learn to read!

Tuesday, October 26, 2010

Roger's Pasta Salad





I haven't posted in a bit, so I thought I would put together a little post about a very easy pasta salad.  My husband found this recipe in the little newspaper put out by an area lake community.  We modified it a bit to suit our tastes and you can do the same.

First, I gathered all my ingredients together.  If you are observant, you will see that "one of these things is not like the other" (with apologies to Sesame Street).  Do you see it?  Yes, there it is - a small handgun right between the carrots, Dijon mustard, and pasta.  This is EXTREME COOKING!!  We don't want to take the chance that someone is going to bust in the kitchen and hijack dinner.  (Actually, the hubby put the gun on the counter when he got home and I didn't see it when I took the photo.  If you are a firearms enthusiast, it's a L. W. Seecamp .380.)

If you are brand-loyal or a foodie elitist, you are probably cringing at the Best Choice products shown.  Personally, I think their pastas and tomato products are pretty much the same as most of the higher end items, so I have no issue with using them to save a little money.




For this recipe, I used pork steaks.  I grilled the steaks the night before and let them sit overnight in the refrigerator before slicing.  When writing this post, I realized that I left the green onions out of the recipe this time.  It was still delicious!  This salad gets better with time, as the dressing soaks into the pasta and marinates the vegetables and meat.  This pasta has been suggested as the perfect picnic food.  As long as you are able to keep it cold before serving, it should be great.

I like the Tupperware mixer/shaker for making the dressing, as I can use the measurements on the side of the cup for the olive oil and red wine vinegar.  Once the other ingredients are added, I just pop in the shaker ring and snap on the top.  Then I do my best Carmen Miranda impression and merengue around the kitchen to the music in my head, shaking the heck out of that Tupperware and mixing the dressing by default.  For grating the Parmesan cheese, there is nothing like a Microplane grater.  I own the box grater, this beauty you see in the photo below, and a smaller one that also does little garnish-thingies.
 

Roger's Pasta Salad


Pasta Salad

  • 1 (16 oz.) pkg. pasta - preferably rotini, cavatappi, large shell, etc.; cooked according to package directions, rinsed with cold water, and drained
  • 1 (28 oz.) can cut tomatoes, drained
  • 2 medium carrots, sliced
  • 1/2 red bell pepper, julienned
  • 1/2 green bell pepper, julienned
  • 1/2 yellow or orange bell pepper, julienned
  • 1/3 cup green onions, sliced
  • 1 (2.25 oz.) can ripe black olives, sliced and drained
  • 2 pork steaks, beef steaks, chicken breasts, or lamb chops, cooked and sliced thin 
  • 1/4 cup grated Parmesan cheese
  • salt & pepper to taste
  • Louisiana Hot Sauce
In a large bowl, combine cooled pasta and vegetables.


Dressing

  • 1/2 cup olive oil
  • 1/2 cup red wine vinegar
  • 1 clove garlic, minced
  • 1 1/4 teaspoon Dijon mustard
  • 1 1/2 tablespoon Miracle Whip or mayonnaise
  • Juice of 1 fresh lime
  • 1 teaspoon salt
  • Louisiana Hot Sauce
Pour olive oil into mixing bowl, add wine vinegar, minced garlic, mustard, Miracle Whip (or mayonnaise), and fresh lime juice.  Season with salt and hot sauce to taste.  Whisk until smooth.  Pour dressing over and toss well to coat.  Cover and refrigerate at least one hour before serving.  Sprinkle grated Parmesan cheese over the salad before serving.


Modified from "Outdoor Cookin' with Otis" (Grand Times on Grand Lake news gazette), 06-25-97.