Wednesday, April 04, 2007

Ramble from Black Cherry

Yes, you read that right! Someone gave us a break and sent in a ramble. Thank you Black Cherry!
What should I ramble about?

I guess I could ramble about spring, and how glad I am the cold wet winter is over. We needed the winter, but dang...I got tired of being wet and cold.

Now spring is here and the south is alive with all my favorite things...flowers and leaves on the trees. It makes me want to get outside...grill, ride motorcycles, train martial arts out in nature.

I started teaching the Friday night class at my dojang and I find teaching a rewarding experience. I made Brown Belt, and in August I'll be a black belt candidate....who would have thought a kid from the wrong side of the tracks could make good?

My story is in my head....GUN CONTROL. It's the sixth part of my Skin Deep saga. I want to take my characters to a new level. I know them, I want my readers to know them. See where they came from, where they are going. Also I am introducing a new character that I hope will spin off into her own series. Homicide Detective Ariel Ryder. Yeah, baby yeah!

She's going to be one of my faves, just like Torrid. Torrid has been my companion going on four years now. Telling her story has been a good thing in my life...because of the writing, I met so many good folks. It's funny how fan fiction brings so many people together.

It's all about togetherness.

Speaking of togetherness...my girl and I met three years ago at an Easter picnic. We started dating the following June. We've been best friends for three years...she's the light of my life. I took her to see "WICKED" last week. Am I a cool girlfriend or what? LOL!

I've been watching Xena and Buffy dvd's....got a lot of story ideas in my head. I started a Buffy season 5/ Xena Fin crossover a few years ago....before I knew it they'd mucked it all up with a sixth season of Buffy....lol! It was good...I might go back and revisit it sometime. Also I'd love to get Uber X together with Faith....that'd be something, wouldn't it?

Anyway, I'm out of rambles....peace out!

Black Cherry

The Pit
Bowl Full of Cherries (BC's Yahoo Group)


Let's all thank, Black Cherry for stopping by this evening. And don't forget to check out her new story. Also remember if you have something to share let us know.

Now off to your updates.

Elisa

Tuesday, April 03, 2007

Recipe Night

More delicious recipes from Cherokee Echols and possibly the longest post ever at Uber Etc.
Tamales

Ingredients:
6 - 8 lb. Pork Roast
5lb. Chicken
Salt
Pepper
Garlic Powder
Chili Powder
Ground Cumin
Cumin Seeds
Paprika
Corn Oil
4 lbs. Corn Masa (MaSeCa brand)
Corn Shucks

Tamale Meat Ingredients:
1 pork roast (6-8 pounds)
1 large chicken (5 pounds)
3 Tbls Garlic powder
6 Tbls Chili Powder
3 Tbls Cumino (Cumin)
1/2 cup Corn Oil

The tamale meat is made from a combination of Pork Roast and Chicken.

Cook and Shred the Meats:
Start with 1 pork roast. Cut the roast into fist size chunks. Put the chunks into a Pan, and cover with water. Boil for about 2 1/2 hours or until it becomes really tender. After the meat is really tender, take it out of the broth to cool (Save the Broth, you will need it for the Masa!)

After the roast chunks are cool enough to handle easily, shred them with your fingers. Try to remove and discard the fat as you go.

Cover the chicken with water in a large pot, and boil for 2 hours, or until the chicken is done and tender. Take the chicken out of the broth and allow the chicken to cool. (Save the Chicken Broth as well!) Remove and discard the skin. Take the chicken meat off the bones and shred it into very small filaments. Discard any large chunks of fat.

Combine both meats in very large pan, and mix together. Make sure that the meats are thoroughly combined and mixed well. You are now ready to add the seasoning.

Mix the oil and seasonings listed below in a small pan and warm on the stove. Do not cook the oil and seasonings mix, but just gently warm on the stove to infuse the flavors.

When the oil and seasonings mix is warm, pour over the meat and mix with your hands until it is completely distributed through the meat. It takes a good 10 minutes to get the mixture completely uniform.

Spices and Seasonings:
1/2 cup corn oil
6 Tablespoons chili powder
3 Tablespoons garlic powder
3 Tablespoons ground cumin (comino)
1 Tablespoon black pepper
2 Tablespoons salt

The meat is now finished. You should put the meat in the refrigerator covered until ready to make the tamales. Put both the chicken broth and roast broth into the refrigerator as well. You will need the broth when you make the Masa.

A) Make the Masa Dough Mix:

Start with 2 lbs. of the Masa flour. It comes in a 4 lb bag, use half of it. Skim the fat off the broth that you saved from the Pork and Chicken we made earlier. Warm the broth from the pork and chicken up. Don't get it hot, just nice and warm.
Put the 2 lbs. of Masa in a large bowl. Add the following dry spices to the Masa:

3 Tablespoons paprika
3 Tablespoons salt
1 Tablespoon cumin seeds
3 Tablespoons Chili Powder
3 Tablespoons garlic powder

Mix the spices above into the Masa until it is completely incorporated. Mix well.

Now add: 2 cups of Corn Oil to the Masa and Spice mixture. After adding the oil, begin to slowly work in 2 quarts of the warm chicken/pork broth, about a cup at a time. Work the mixture with your hands to make a dough. Slowly add the warm broth one cup at a time as you continue to work the mixture with your hands. If it is too dry, add enough warm broth or water to get it right for spreading. It should be like thick peanut butter. If it is too thin add more Masa, if it is too thick, add more broth or warm water. Thick peanut butter is the consistency you are trying for.

B) Prepare the Corn Shucks
Soak the shucks in a sink full of warm water for about 2 hours. You will need to carefully separate them when they get soft. Try to not tear or damage the corn shucks. It is easier to make the tamales if the shucks are in one piece. Soak the shucks in a sink full of warm water for about 2 hours. You will need to carefully separate the shucks so they are in one piece.

C) Build the Tamales
After the corn shucks are soft, take some of them out of the water, shake the water off, and lay them on the counter on a towel.

Pick up a shuck, lay it across the palm of your hand with the small end toward your fingers. Scoop up about 1/2 cup of the Masa dough with a spatula, and then smear it on the shuck.

Cover about left 2/3 of the shuck with Masa, leave 1/3 on the right uncovered. Similarly, cover the bottom 2/3 of the shuck, and leave the top 1/3 uncovered. You need to leave the top and side uncovered so you can fold it up later. Now, go to the next shuck and do the same, laying them out on the counter as you put the masa on them. I like to do 5 or ten at a time like this. When you have covered 5 to 10 of the shucks with Masa, it is time to add the meat. Take about 1 tablespoon of meat, and lay it on the masa about 1 in. from the left edge.

Starting on the left side (the side where the Masa dough goes all the way to the edge), roll the tamale all the way to the right edge. Now, fold the top of the shuck over like an envelope and lay tamale on the counter with the fold on the under side. Roll the next one the same until all your shucks with masa on them are rolled. Now, get more shucks and put masa on them the same way. Then roll the meat in them. Keep doing this until all the tamales are built. You will have about 4 dozen or more.

D) Cook the Tamales
To cook the tamales, you need a very large pot that has something in the bottom to keep the tamales out of the water while they steam. Add about 3 pints of water to the pot, then start stacking the tamales upright until full. The envelope end of the tamale will be on the bottom, the open end of the tamale should be on top. Continue to fill the pot. The tamales need to pack tight enough that they do not fall over and begin to unfold.

Cover the pot, and bring the water to a boil and then reduce heat to medium low and cook for at least 2 hours. Check water several times and add more if it is getting low, you DON’T want to boil it dry. Add more water as you need to. When done, take one tamale out and leave it on the counter for about 5 minutes to test. Unwrap it and it should be firm, with no raw masa. When done, remove all the tamales and let them cool on the counter, then put in bags for the freezer, 6 to a bag. You can save the tamales in the freezer for up to a year.

Enchilada/Tamale Sauce

3 Tablespoons Shortening
3 Tablespoons Flour
2 Tablespoons Chili Powder
1 tsp Oregano
1 tsp Cumin
1 tsp garlic
3/4 tsp Salt
1 sm can tomato sauce
1 to 1 1/2 Cup chicken broth

Mix shortening and flour together in skillet; fry until brown. Add all spices and mix well. Add tomato sauce and broth stir. Simmer for about 5 minutes. Serve over Enchiladas or Tamales.

Cherokee


I absolutely love tamales but I'm not sure I'm brave enough to try this process. Hats off to you, Cherokee.

Tamara

Monday, April 02, 2007

Words?

Have any that you'd like to share? Obviously Okie and I are short on them right now. Hence this is a call for help. Come ramble for us please. Talk about books, movies, food or whatever you want! The time is now. So hurry and send in your exciting words and we will use them this week.

Until then, enjoy your updates!

Elisa


Sunday, April 01, 2007

Still Blank

You have a lot to read. Enjoy it.

Tamara

Saturday, March 31, 2007

Tools of the Trade

Each artist has a set they use to create. Regardless of the art that's created the tool allows one to turn that gift and skill into something splendid. Whether we look at the physical, mental or the combination each person uses tools to produce their art.

Tonight while hunting through our links I ran upon a fun side journey. A tour into the toolbox of an artist, Kris Dresen.

I enjoyed the Draw for Me tour. It gives us a small glimpse of her tools of the trade--the pieces that allow the talent to flow from within. Check out the rest of her Girlthrow site. You will be glad you did. There is a lot to offer for everyone.

So now back to your regularly scheduled programming. Enjoy your updates.

Elisa

Friday, March 30, 2007

Rain

It's rained all day. Since we're not used to a lot of soggy weather the rain has curtailed soccer and t-ball tomorrow. In E's neck of the woods they play rain or shine. Here we'll call a halt when things get too wet. Currently we're breaking a record for March rainfall. Soon enough we'll be breaking a record for drought. That's life in Oklahoma.

Tamara

Thursday, March 29, 2007

Believe It or Not

On the group email list yesterday Tamara only sent out the update once. Welcome to the land of Yahoo. Sometimes odd things happen and Yahoo gave each of us that update 10 times. As much as I enjoy the updates I found that one to be a bit tedious. Today let's hope all is well again in the Yahoo Group world.

Now on to the wonders of words by others. Enjoy your updates.

Elisa

Wednesday, March 28, 2007

Blank

Not much for words tonight. Enjoy the updates!

Tamara

Tuesday, March 27, 2007

Recipe Night

Quick hype before we get to our recipe evening. Dreams has opened up her re-write of The Blind Side of Love. Chapters 1-6 are completed and perhaps if she gets folks letting her know what they think we can see more fairly quickly. I personally will take the time to read this one soon. Now on to recipe night we go.

Cherokee Echols has supplied recipes for a dinner she recently served. Check back next Tuesday for the next batch. Take it away, Cherokee....
Bean Soup

Ingredients:
1 lb. dried Pinto Beans
1 medium Onion Chopped
8 Slices of Bacon finely chopped
1 small can chopped green chilies
1 can Yellow Hominy
1/4 cup chopped cilantro
1 can Rotel
1/4 cup brown sugar
1 lb. hamburger meat
1 teaspoon garlic
1 Tablespoon Chili powder
1 teaspoon Cumin
1 teaspoon Oregano
1 teaspoon black pepper
Salt to taste

Directions:
Sort and wash beans. Soak in cold water over night. Place soaked beans in a pot of water and cook as per directions on bag. Add to the beans all the other ingredients and cook on medium heat at least 1 hour. If you like a thick stock take 1 cup of the beans and puree in a blender then add back to the soup to thicken. The more this soup cooks the better it tastes (add water or chicken broth as needed). This is good served over a bowl of rice topped with sharp cheddar cheese.

Thick Corn Tortilla...Sorta

Ingredients:
1 Box Jiffy cornbread mix
1 cup milk
1/2 cup grated longhorn cheese
1 finely chopped jalapeno
3 Tablespoons finely chopped onion

Directions:
A package of cornbread mix normally calls for 3/4 cup of milk. Here we will use 1 cup. 1/2 cup of grated longhorn cheese, 1 jalapeño pepper finely chopped, 3 to 4 tablespoons of onion finely chopped. Mix all together, let chill a few minutes. We are making pancakes. Get out the griddle put over medium heat, well greased, pour mixture and cook 4 or 5 minutes on each side. Cut each one in pie like slices. We can call this a thick corn tortilla that tastes like cornbread.

Cherokee


Thanks Cherokee and once again join us next Tuesday for more of her recipes from her dinner.

Until then enjoy your updates and don't forget feedback goes a long way for these writers.

Elisa

Monday, March 26, 2007

Mini Hype

Busy day today so words will be quick. Sandra Barrett's monthly book giveaway is still going strong. Send an email to Sandra (contest@sandrabarret.com) by midnight EST on April 1st. Let her know where you saw the notice of the contest and she'll have her kids pick the winner on April 2nd. Sandra doesn't save the emails so don't worry that you're going to be put on a SPAM filled mailing list.

Enjoy the updates!

Tamara

Sunday, March 25, 2007

Weekend Wrap

Once again another weekend seems to have flown by. One hopes you all had a good one and that the week ahead is splendid.

I do want to take the time to thank Danyel for her advice with Midnight. I will gladly accept any advice you have on keeping this gerbil alive. I always appreciate your comments, suggestions and words you choose to share. Once again thanks.

Enjoy your updates!

Elisa

Saturday, March 24, 2007

A New Rodent

Midnight joined our house of fun yesterday. A very young gerbil has brightened the weekend for one 6 year old. Actually he seems to be much more suited for us anyway. He is more apt to be awake and coherent in the day and likes to interact with humans. Hence we're able to pet him more without fear of bites. Another bonus is he's not a heavy user of the frickin' wheel in the middle of the night.

Enough rambling here. Hopefully the weekend be going well for you all.

Enjoy your updates!

Elisa

Friday, March 23, 2007

Ramble from Linda

Here's a nice way to end the week...a ramble from Linda.
Victoria has become the latest victim of the family curse. Bwa ha hah ah!! Nothing too sinister...she needs glasses. That is the family curse. Every last single one of us have bad eyes. All the brothers, me and my sister, all the nephews and now all the nieces. Victoria was the last to fall victim until a new crop of kids pop up in this family.

With her sister, Ellie, she wouldn't tell me she had trouble with her vision. She thought she was too cool for glasses and thought her friends would laugh at her. But one day I caught her. We were standing in Taco Bell and I realized Ellie couldn't see the menu on the wall. If she had leaned over that counter any further she could have gotten her own food. Now I can only get her to wear them when she has to read. Plus her teachers all know she has to wear them to see the board. Poor kid can't win. Oh, the trials of being a teenager. LOL

Victoria on the other hand, came right up to me and said, "I can't see crap!!!" (her favorite word these days) OK. Off we went to find out why. She has a small problem with her far sight (seeing close up) and a huge problem with her near sight (seeing far away). She is now the proud owner of a nice wire frame glasses. She looks so cute. But of course I can't say that. Victoria says that they make her look smarter.

Ah, do I tell her that one day when you reach your 40's it gets worse? One day you discover that your arms are not long enough to read a book? Or if you get that TV guide any closer to your face it will be behind you?

I tried to ignore the hints my eyes were giving me during the last year of my 30's. But I waited until my 40th birthday to admit defeat and went and got bifocals. I was tired of having ink smears on my nose. A sure sign that you need them. And guess what? I lived. Haha!

Now I am about to turn 50 and I'm teaching a new generation of kids the joy of picking out the right type of frames, how to take proper care of them and to wear them proud. For without them you tend to bump into things.

Except if you're a teenage girl who would rather not see the cute boy at the end of the mall all the girls are pointing at, than to look un-cool in your glasses.

Linda


We're afflicted with that curse as well. Duncan will be getting his eyes checked this summer. He may be able to put the glasses off for awhile because he's not as big a reader as Mike and I were at his age. Then again...he gets a lot more computer time than we did so he may be sporting new specs soon.

If you haven't sent a postcard or a representative state/country object for Victoria's school project, email Linda for her address and pop it in the mail. You've got until May.

Tamara

Thursday, March 22, 2007

Weekend is on the Horizon

Not a lot of words tonight. I will break the sad news to my daughter that Nibbles II (the second) officially died yesterday. She was with other mom last night, so I get to give her that news tomorrow to start the weekend. Here is hoping it improves from there.

May you all have a grand Friday and Weekend.

Enjoy the updates.

Elisa