Pepper Chicken/Inez’s Clippings

It’s Sunday and time for another one of Inez’s Clippings. Grandma was often the butcher at the farm. It was nothing for her to head out to the chicken barn and grab a good looking hen (or rooster who was guilty of being too ornery) and take care of business –all the steps including plucking the feathers and readying it for the dinner table. I was never privy to learn the method as I was not considered old enough. I can honestly say I’m ok with that 😉 I saw enough meat prep of all kinds to satisfy my curiosity.

On a recent doctor visit, I was told to eat less red meats in an attempt to lower the cholesterol. I’m guilty of being an honest to goodness carnevore and his instructions are going to be tough. After all we live in the middle of the Farm Belt and I reitterate the fact that meat is my favorite staple.

So with all that in mind, we used up some garden produce this weekend, starting with some lovely sweet bell peppers in a Pepper Chicken dish. Chicken is on the ‘good’ list. As long as it’s not deep fried.

The step-by-step photos are in the slides below. Notes: #1-We double recipes sometimes so we can have leftovers and use up extra summer vegies. #2-The link for the recipe is here. #3-The recipe states beef and as I stated above, we substituted chicken. #4-Another difference is we added julienned celery. Crunch is important….to us at least.

  • Our rice is cooked in beef broth. Chicken or vegetable broth works too. FYI the beef broth is cholesterol free
  • Mushrooms are sauted first. This is not on the website's ingredient list.
  • Adding the peppers and onions next.
  • The sauce is whisked and ready to add later
  • Vegies removed temporarily to cook up the chicken
  • Reintroduce the vegies and add sauce

To keep this gluten free, it’s important to watch soy sauce, oyster sauce and spice labels.

Plated Pepper Chicken Stir-Fry

Thanks for dropping in this Sunday!

Advertisements

Henry T’s/ Thursday Doors

It is such a hectic time of year for everyone that it’s been hard to fit in family time. Not to  mention all the ailments meandering their way around these parts due, in my opinion, to the mild winter we’ve started out with. The persimmons are not holding up to their legend. At least not yet. But we finally managed to saddle up and head to Lawrence, Kansas last Sunday to spend some long needed time with my eldest daughter.

She always has a neat place to take us to try out. This time was no different. And we also got a little history lesson in the process. Enter, Henry T’s.

Henry T4 (2)

Sweater weather in Kansas on this December evening. But we were given a little break from the wind that seems always present out here. So this furthest parking spot was not a problem since we needed to stretch out legs anyway.

Henry T6 (2)

Hard to get a good shot with or without any filter but I wanted to show the history part of the visit. This is the family plot of the land owners that is Henry T’s namesake. It sits just a few yards from the restaurant. On the business website, they give this little account.

“In 1858 New Hampshire native George Burt moved to Lawrence and Purchased the 160 acres surrounding Henry T’s property in Lawrence. While farming and servicing stagecoaches along the California Trail, he sold half of his claim to his friend Henry T. Davis. On August 21st, 1863, Burt awoke to murder and mayhem. Quantrill and 300 of his Bushwhackers which included Jesse and Frank James, and Cole Younger, attacked Lawrence burning more than 80 buildings and murdering 150 men and boys, including Burt. Henry T. Davis, Davis’s wife and their family were buried in a family cemetery still located in the northwest corner of our property in Lawrence.”

Not a fancy door by any means. Sometimes its the legend that gets the attention. Definitely the case here at Henry T’s.

Henry T3 (2)

Not to mention the delicious meal.  Deep fried pork tenderloin with waffle fries for the farmgirl in my chromosomes. And it was scrumptious!

If you like doors from around the world, visit our host Norm 2.0 as well as fellow door lovers by finding the blue frog button. Click and enjoy!

Brandywine Pink/ WPC/ Sunday Sampler

Elemental

Our instructions are: For this week’s challenge, explore the classical elements of earth, air, water, and fire. and to Take a moment to explore these elements, in or out of balance, together or individually, as you pick up your camera this week.

 

For me this week, there was some canning.mirroredelemental2017By some, I’m talking over 25 pints and some 15 or so quarts of canned goodness from my garden. And it’s not over yet.

Did you know boil water canning requires a perfect balance of the 4 elements for a successful run?

  • Earth: Bounty from your garden.
  • Water: Boil water canning is best for high acid foods such as tomatoes. It also takes way less time to process. Recommended as best method by the Ball Blue Book.
  • Air: You’ll probably prefer a cooler kitchen with a hood vent over your stove if possible. If nothing else, find yourself a nice fan.
  • Fire: A constant flame on my stove is an essential requirement. Do Not wear clothes that will catch on the cookery or create a hazard. In other words, no swimsuits for your canning experience, please.

canningcollageImage

Might I add that if you ever get the opportunity to grow Brandiwine Pink heirloom tomatoes, do it without hesitation. They are the absolute best tomato I have ever sank my teeth into. Sweet and definitely a gift from above!

Enjoy your summer goodness!

For other wonderful entries in the Weekly WordPress Photo Challenge, click here.  This will be an addition to my Sunday Sampler page as well.

 

A Gem on Route 66 /ThursdayDoors

Thursday Doors

When at the Missouri History Museum we were tempted with the display of an ice cream shop on Route 66 that is still open after 80 years. Introducing Ted Drewes.

But first, probably the only door I could find worth a hoot for this post…….

telephonebooth

A reminder of something that has disappeared within the last 80 years. Related are: Where will Superman do his quick change, How to make collect calls, Answering a random phone booth ringing and Using actual money to make a phone call, all a part of history.

TedDrewes4

Back to Ted Drewe’s –a first view. Here’s a little hint. If you see nuns eating at an establishment, it’s gonna be O.K.

Who is Ted Drewe’s? Ted Drewes Sr., was a St. Louis attraction, winning the Muny Tennis Championships each year from 1925 to 1936. Feel free to read more here.

TedDrewes3

A ‘door’ for posterity’s sake.

Boasting 12 serving windows, Ted Drewes motto is “Our Business is Service”.

The website tells that it is hardly recognizable during the Christmas season as they sell trees and the lot is loaded with them. They’ve been doing that for over 50 years. One thing you can say about this place is that they are certainly good at longevity and have obviously found their niche in St. Louis.

A line in the summer sun makes the treat even more delish.

TedDrewes8

The daughters approve! Our ‘adoptee’ daughter was a great tour guide to go along with the GPS and we thank you Miss Meaghan for your outstanding hospitality! Til next time….

Other Doors posts seen here at Norm 2.0. Enjoy!