Luck, Money and Chicken

Down in the South, we have a New Year's tradition: On New Year's you must eat blackeyed peas for luck, and greens for money. Rice and fried chicken are optional, but hey, you might as well start the new year off right. I cook spinach, because I dislike collard greens. But any leafy green will do. I didn't do bone-in chicken, since it's too much for just two people, just some chicken breasts. But here's a tip, get the thin-sliced breast, sometimes called scallopine. That way, once the chicken goes into the pan, the inside is done when the outside is. Saving chicken from burning, that's all I'm doing, folks.
So serve up some luck, money and chicken to your loved ones and raise a glass with me. Good bye 2008, hello 2009.

Here's to auld lang syne. Thanks for reading.

Fa La La La

Tis the season everybody. I'm not going to waste my blogging time trying to incite people to help those less fortunate. You all know the drill. Enjoy your holiday, share the love with those around you. Be blessed.

Happy Holidays.

It Begins

With the great timing that our government is known for, my student loans are coming due. Just in time for Christmas. Whoo. But because I am a fiscally responsible individual, I'm going to pay them. Even though they are never in a hurry to give me my money back. I'm no welsher. But if the automakers get some odd billions, I want my own bailout package. About 20 large ought to do it.

Tough Cookies

Kitchens are dangerous places. With knives in the hands of crazed, short-tempered people, deep wells of boiling oil, hot ovens, hotter steamers, something bad will happen to you. It happens to everyone. Rule number one of getting hurt in the kitchen is this: Do NOT cry. There's no crying in kitchens. If you whimper, do not let anyone else hear it. They will laugh you out of the kitchen. Literally. You can slice your hand open from fingetip to wrist and you had better just cuss a blue streak and put on a bandage. As my chef says, "You ain't goin' home."
My injury was very minor. You don't always have time to wait for things to cool down properly, so you burn yourself from time to time. Mine was on the edge of a fry basket I just pulled out of the fryer. You can see the perfect corner of the basket like a brand on my arm.
My mom used to say I was a tough kid, then turned into a wimp later on. Guess what Mom? I'm still a tough kid. So there.

Just try not to bleed in the food.

In Flanders Field

"Where poppies blow..."

Today is Veterans' Day ya'll. Take a moment or two to remember those who sacrificed so you could live free, and those overseas currently trying to make sure we stay that way. Say a prayer for them and indeed, for us all.

Freedom is not free.

God. Country. Kitchen.

Everyone knows that the current organziation of kitchens is owed to the military. There is hierarchy. There is uniformity. And there is a unit. It's a bit like the Marines, without the ugly haircuts. Like the Corps, it is a team effort. You never leave a man behind. Which is why Friday found me up to my elbows in chicken flour, trying to help my buddy who was in the weeds with his stuff. All of my stuff was done, I wasn't going to let him fall on his face if I could prevent it. On Mondays, when they see me foundering in salad bar and pasta mania, they step up. Dressings get made, pastas get panned up. Food has to be done when it has to be done. There is no tape delay, we are live.

Failure is not an option.

Cold Comfort

It's just starting to be chilly here in the Carolinas and we all know how much I love the fall. I love dark mornings and early sunsets and that just makes me the oddest of ducks I'm sure. Since this is the first really cold night, I decided to make a nice non-fattening, comforting meal that my mom would make when we would get a cold week in my hometown.
Navy beans, some call them white beans, are a good source of protein and cheap to boot. Add a bit of lean ham to them while they cook and they are a meal fit for a king. Low and slow is the way to go with beans, so soak them the night before, and give them the day to simmer. You will be rewarded. Add a square of cornbread to it and it's just about right for a crisp autumn night.
You know what they say about cold comfort, it's better than no comfort a-tall.

Go forth and eat.