Who's got your goat, Gertie?

Every evening when we get home from work, we change clothes and then go outside to take care of the animals.  Yes, even when the thermometer is showing 100 degrees. If we're not quick enough, Gertie stands outside the kitchen window and bleats loudly so we'll get on out there!

Lord'a'mercy it's hot out here!

Oh, Gertie...she's so pitiful.  

Hey Mama!  Get out here and milk me!!

Tour of Fifty States: Mississippi's meal

This week’s meal was from Mississippi! Farm Raised catfish here we come!

Menu: Oven “Fried” Catfish, Creamy Coleslaw, Mississippi Mud Pie
Outcome: This was a really GOOD meal and I know I want to make fish like this again. It was crispy and I’m glad that it wasn’t fried – it’s a good change from our regular broiled fish fillets. Everyone liked the coleslaw too, but I think that if I make this again, I’ll add more vinegar to it. Or maybe sprinkle a little malt vinegar over the top. I used bagged shredded coleslaw mix, which was just the right amount for the dressing recipe.
I changed the Mississippi Mud Pie a little from the recipe – it says to top with whipped cream and then sprinkle with pecans; instead, I sprinkled pecans over the top of the pie as soon as I poured the warm pudding in the crust, then chilled it. It was served with a dollop of whipped cream!  And just maybe I used a pre-made chocolate crust as a time saver!  Ssh don't tell.  :-)
Next up: Paula’s turn! She chose Wyoming!

Mississippi's meal

Tour of Fifty States: Washington's meal

This week’s meal was from Washington (state). Since we recently had salmon (for Oregon’s state meal,) I decided to go for a different seafood found in the Pacific Northwest – this time, Dungeness Crab. Growing up in South Carolina, I’m used to the lovely blue crabs found here. Petite and plentiful, they cook up quickly and are pretty good – although I don’t mind eating crab at all, I’ve never really cared for cleaning (or “picking”) it myself.  

 

A couple of weeks ago at Costco, they were having a “Seafood Event” at which we were able to find cooked Dungeness Crabs at a decent price, so I purchased 3 for our upcoming Crab Bisque. When we got home, we froze them and last week I defrosted them in the fridge in preparation for picking to make our soup. Little did I know, as they defrosted, the bag they were in leaked smelly crab juice out of the fridge, onto the floor, and under/behind our chest freezer! Sorry, Bill – and a big thank you for spotting the leak and cleaning everything up!!

 

Menu: Dungeness Crab Bisque, salad, warm bread, Aplets

Outcome: The kids were due to us on Friday evening, so on Thursday before chores (since it was 100+ degrees outside), I started right in on cleaning the crabs. Squeamish as I am about cleaning dead critters, this was not a fun task. Now with blue crabs, you don’t usually bother with the legs much other than the largest two pincers for the “claw” meat and you get the bulk of the meat from the body. Oh, no – not Dungeness crabs. Each leg is divided up into segments, kind of like our knuckles, and you crack open each segment for a bit of meat. Every joint of every leg has to be opened and picked – then the really ewww part – rip the back shell off of the front shell, discard the icky bits, and then pick out the rest of the tasty meat. Very surprising how much meat there was, compared to the amount you get from blue crabs. After we made the soup and tasted it, it was so, sooooo good. Totally worth the ick factor of dismantling the little guys. The soup was a hit and not one drop was left!  

As for the Aplets, I don’t know what happened; I followed the recipe to the letter, but when I rolled each square in powdered sugar, the Aplets absorbed it all and were just sticky. I was quite skeptical of serving them and wanted to redo the recipe next week. Well, I was talked into serving the Aplets for breakfast with apple turnovers (another nod to Washington’s apple crop.) To my surprise, the kids LOVED them. Ben described it as “solid applesauce” since they were kind of like gummies. The apple taste really came out, and after trying them myself, the only thing I would change would be to chop the walnuts a little smaller. We consider it a successful meal. :D

Next up: Ben’s turn! He chose Mississippi!

Tour of Fifty States: West Virginia's meal

This week’s meal was from West Virginia.  When I think of the state, I think of mountains and coal mines.  In fact, our lunch is Pepperoni Rolls -- they originated as a lunch option for the coal miners of north-central West Virginia in the first half of the 20th century.  Pepperoni rolls do not need to be refrigerated for storage and could readily be packed for lunch by miners. Pepperoni and other Italian foods became popular in north-central West Virginia in the early 20th century, when the booming mines and railroads attracted many immigrants from Italy. 

Our dinner is one of my favorite meals that I’ve had many, many times over the years.  It’s inexpensive, goes far, and fills you up.  YUM I love me some beans ‘n’ cornbread! 

The origin of our dessert, Chess Pie, may have come from the term "pie chest", another name for a pie safe.  Another theory is that when asked what was for dessert, the wife would say “just pie” and the name shifted over the years to “Chess Pie.”

“Take me home, country roads, to the place I belong, West Virginia, mountain Mama, take me home, down country roads…” – John Denver

Menu:  Pinto Beans and Cornbread, Pepperoni Rolls, Chess Pie

Outcome:   We had the Pepperoni Rolls for lunch and these were just the right size for a hot, quick bite.  We had some leftover red sauce that we spooned over our little mini calzones and we got to talking about other things we could stuff inside of biscuits – ham and cheese, chicken and rice, mushrooms and onions, etc.  (I think the last one would be wonderful smothered in brown gravy!)  

At dinner time, the kids were doubtful  -- “Just beans and cornbread???  And just what is a ham hock???  Oooookaaaay…”  Haha  -- then they took a bite of the creamy soft, pork-laden beans that were ladled over hot, crispy, buttery cornbread.  I think every one of them rolled their eyes at how GOOD it was!!!  They got seconds and thirds.  And yes, they said they’d love to have it again!  VICTORY.

We got busy playing Monopoly after dinner and kind of maybe forgot about dessert…but that’s okay, we had Chess Pie for breakfast!  It was super easy and fast to throw together, about as simple as you can get – but Bill said it’s the best pie he’s ever had.  Yay! 

Next up:  Bridget’s turn!  She chose Washington (state, not D.C.)!

 

Pinto beans and cornbread!