Tuesday, April 27, 2010

"The dreams I only thought about, the ones I took no action on, well they are still dreams. But the ones that I took action on, they are now a reality."
-Catherine Pulsifer

Monday, April 26, 2010


Get the low down on BBQ from River-Rose contributor "Tex-Mex":

Real BBQ is low and slow cooking. Smoking the meats to perfection takes time. Choosing the right woods to use is a personal choice. Mesquite, Hickory, Apple, Oak, Cherry, and Alder, are a few of the most popular. Some cooks use a combination of woods to get the desired flavor.

To achieve the great taste of BBQ the meats must be cooked at a low temperature and most choose to cook at 225-245 degrees. Smoker and meat thermometers are a must!!
Some meats such as chicken & ribs can be done in 4-6 hours , while Beef Briskets and Pork Butts will require 16-18 hours to cook. A constant temperature must be maintained while smoking, ( remember16-18 hrs ) also the meat temps must reached 200-210 degrees for Pork Butts (internal).
Briskets can be pulled at the 170-200 degree range and then let rest for 1-2 hours wrapped in foil and left in an ice-chest. Chicken should be cooked to at least 150-165 degrees to insure it is cooked.

The photos represent my "Smokers". One is a Weber model and it is very popular and easy to use, then a Vault and then the more popular; Off-Set, with the firebox on one side and the grill on the other, this is called indirect heat cooking.......... That may be a bit long but it was the way I would describe in some detail what it takes to really BBQ !! -Tex Mex
Tex Mex and friends will be holding the following event:
SNAKE BLACK POT CHAPTER (International Dutch Oven Society)
3RD Annual Dutch Oven Gathering & Taste of Dutch
May 8, 2010
12:00 p.m. to 8:00 p.m.
Burley Senior Center
2421 Overland Ave.,
All proceeds benefit the Meals-on Wheels program of Burley!
Cooks are asked to cook enough food for the public to sample. The public will buy tickets to “The Taste of Dutch “ and vote for their favorite dishes. There will be several world class cooks at the event and the public is encouraged to come watch these cooks and ask questions on the art of cooking with a Dutch Oven.

Sunday, April 25, 2010

"Memory is a child walking along a seashore. You never can tell what small pebble it will pick up and store away among its treasured things."
-Pierce Harris

Saturday, April 24, 2010

Snippets of Birthday Wishes

Today, my eldest son turns 16! You can then imagine my surprise when I realized that he just recently "de-friended" me on Facebook. Now, why would a kid possibly do that to his mom on his birthday?
Apparently, he was afraid she would wish him happy birthday in front of 116 of his closest teenage Facebook friends. I guess he forgot about my blog (by the way, he's the cute one in the middle of the card).

Saturday, April 17, 2010

Got Milk?

There's nothing like milk!
Whether enjoying an ice-cold glass or using it in a favorite recipe, there are just so many different uses for the creamy white stuff!
My 10 year old son has been reading a book that mentions a character drinking a cup of warm milk and asked me to make him some before bedtime.
I poured about a cup and stuck it in the microwave to heat it. It only took about a minute and a half and I kept close watch on it so that it didn't get too hot and overflow. Once it was heated, I stirred in a teaspoon of sugar and sprinkled a dash of Cinnamon over the top.
My son, who was already tucked into bed, tried it. He took one, tiny, little sip and closed his eyes.
I asked him if something was wrong and he said, "It's good, but the book was right, it just made me really sleepy".
If you are in the area, check out the Got Milk? event coming up in Boise:
From May 7-8, Milk Mustache Mobile ”Milk the Moment” Tour will be cruising through Boise hosting free events to encourage residents to “Milk the Moment” with their families, serve milk at dinnertime, and educate Americans on the array of benefits and nutrients milk has to offer. The tour also offers moms a chance to share how they “milk the moment” at dinnertime for a chance to win an unforgettable family dinner with Milk Mustache celebrity and Chef Tyler Florence.

Friday, May 7
Location: Zoo-Boise
Time: 10 a.m. – 12 p.m.

Saturday, May 8
Location: Susan G. Komen Race for the Cure
Time: 7-11:30 a.m.


Friday, April 16, 2010

"It takes a lot of courage to show your dreams to someone else".
-Erma Bombeck

Wednesday, April 14, 2010

Cayenne Pepper Shrimp and Honey Mustard Salad

Plump, juicy shrimp with a kick, served on a refreshing honey mustard salad!

1 Dozen Cleaned Medium Shrimp
2 Tablespoons Olive Oil
1 Tablespoon Cayenne Pepper
1 Teaspoon Crushed Garlic
2 Tablespoon Soy Sauce
A Sprinkle of Black Pepper
2 Romaine Lettuce Heads
1 Roasted Red Pepper (jar)
1/4 Cup Thinly Sliced Red Onion
1/2 Cup Peeled and Sliced Navel Orange
(Honey Mustard Dressing)
2 Tablespoon Brown Mustard
1 Tablespoon Honey
1 Tablespoon Mayo
2 Teaspoon Rice Vinegar
3 Tablespoon Olive Oil
A sprinkle of Beaumonde
Salad: Chop your cleaned Romaine lettuce leaves and place into a bowl. Slice your roasted red pepper, onion and orange and add them to the lettuce. Refrigerate until ready to use.
Dressing: Mix all of the ingredients well. Set aside until the shrimp is done and drizzle over the salad prior to serving.
Shrimp: Heat up a wok with olive oil on high heat. In a bowl, toss the shrimp with the Cayenne pepper, crushed garlic, soy sauce and black pepper and mix. Place shrimp into the wok (careful) and stir. Allow the shrimp to turn pink on both sides and cook for an addition 2-3 minutes and remove from heat. Serve shrimp warm on the bed of salad. Enjoy!

Sunday, April 11, 2010

The little princess

When a young lady of 17 asked me to be her hostess mom for a local Young Junior Miss Pageant, it was one of those things that before finding out what it really meant, my answer was yes.
I had known her since she was three years old and watched her grow all the while.
Not one for knowing much about pageants, I asked her, "What is it that you want to achieve?"
She is a petite thing, dare I say under 5 feet tall, and does not find herself in full blown hair or make up as often as she finds herself in tee-shirts, behind the lens of a camera-- photography is her passion.
"To find my voice." She replied.
How perceptive of her it is to realize this at such a young age.
This has been a process that we have found ourselves a bit out of our element, but the importance of her finding her voice kept us both grounded. She seems to shine in her individuality and is determined to be comfortable with herself, irregardless of what is going on around her.
All I know is I am here to provide support.
The best outcome of next week's pageant would be that decades later, she can go to her photo album, pull out the picture of herself in a gown, and recall on the experience with a grin.

Friday, April 9, 2010

Begging to be done

I have been working on this blanket for the past year.
It sits on a wooden box in my room and taunts me, "Put me over your lap and pick up the needle!"

Meanwhile, ever so slightly peeking from behind my headboard is a sketch, waiting to be painted.

"Sit down with me and bring the watercolors", says the painting.
Then, on a desk in another room sits a tax form, and it snickers, "You know your spending the weekend with me!"

Tuesday, April 6, 2010

"A smile is a curve that sets everything straight".
-Phyllis Diller

Sunday, April 4, 2010

Breaking Bread

Today, I made my first "No Knead" bread. It was definitely an experience that involved all of my senses. Smelling it while it was in the oven. Hearing, my tummy grumble in anticipation. Seeing the beautiful loaf for the first time. Touching a warm piece in my hands and finally tasting it. I loved the experience and hope you will, too!

The day before you plan on making the bread, stir together the ingredients:
3 Cups of Flour
1 1/2 Teaspoon of Salt
1/4 Teaspoon of Fast Activating Yeast
1 1/2 Cups of Water
Mix all ingredients well and allow to sit overnight or for approximately 18 hours. After the time is up, tear off a sheet of parchment paper and lightly dust it with flour. Remove the dough from the bowl and place onto the paper. Gently mold into a desired shape and dust with flour. Allow to sit on the counter for an additional hour.
Preheat your oven to 450 degrees. Also, preheat an empty baking dish that has a lid (I used a small Dutch Oven). Once it is preheated, transport the dough by using the parchment sheet and fold over the dough into your hot baking dish. Cover and bake for 30 minutes. After 30 minutes, remove the lid and allow the bread to brown for an additional 10-15 minutes. Remove from oven and allow the bread to cool for one hour (if you can wait that long).

Friday, April 2, 2010

Happy Birthday! April Fools!

My son's 10th birthday is on April 1st. The problem with having a birthday on April Fool's Day is that no body believes it's your birthday! At school he tried to warn his teacher that it was his birthday, but she argued that he was just playing tricks. He tried to convince her and they bantered back and forth for a bit.
Finally, still not believing him, she said, "I'll tell you what, we will check it together on the computer. If it isn't truly your birthday, then you will have extra homework. If it is, indeed, your birthday then you will recieve a get out of homework pass".
Sure enough, they looked on the computer and she found that it was his actual birthday. No homework!
I told my son that perhaps in the future he should carry around a note from his Mom confirming it is indeed his birthday to those who doubt. Of course, at the ripe age of 10, he just said, "Mom, that would be even more embarrassing!" I guess I would have to agree!