Cooking things:  Fiesta Chicken and Sausage Soup

The polar vortex of 2014 continues to clamp down on us, and I continue to fight back with pots of soup and stew.  Tonight I was figuring out what to do with a package of Italian sausages I had, and found this soup I collected from Fred Peters of Maryland back in ’92 or ’93, on Fidonet (which is where a huge number of my collected recipes came from).

Fiesta Chicken and Sausage Soup

Recipe By : Bon Appetit, January 1992
Serving Size : 8 Preparation Time : 1:45
Cuisine: Portuguese
Categories : Chicken, Soups

  Amount  Measure       Ingredient — Preparation Method
--------  ------------  --------------------------------
  16            ounces  Linguiça, or hot Italian sausage
  1½            pounds  Chicken breasts, skinned and boned
  1              bunch  Cilantro, hard stems removed
  4                     Garlic cloves, halved
  1                     Jalapeño, deveined and quartered
  ½                cup  Oil, plus 2 tablespoons
  1         tablespoon  Ground cumin
  1½         teaspoons  Dried orégano, crumbled
  15            ounces  Yellow hominy, drained
                        Seasoned flour (for dredging)
  1              pound  Onions, coarsely chopped
  1                     Yellow bell pepper, diced
  1                     Red bell pepper, diced
  6               cups  Reduced-sodium chicken broth
  1                     Avocado, diced

 

Cut linguiça or Italian sausage diagonally into 2-inch-thick slices.  Cut chicken into ¾ inch pieces.  Finely chop the fresh cilantro, garlic cloves and seeded jalapeño in processor using on/off turns.  Drizzle in ½ cup of vegetable oil, ground cumin and dried oregano and blend for 10 seconds.  Transfer the pesto to a measuring cup.  Return half of the pesto to food processor; set the remainder aside. Add ¾ cup golden hominy to the processor and blend until hominy is finely chopped.  Set hominy-pesto aside.

Cook the sausage in a heavy large skillet or Dutch oven over medium heat until fat is rendered and sausage darkens slightly, about 6 minutes.  (You may need to add 2 tablespoons of bacon dripping or oil if the sausage is very lean.)  Using a slotted spoon, lift out the sausage pieces and set aside in a bowl.

Dredge the chicken pieces in seasoned flour.  Add to the drippings in skillet and sauté in batches over medium-high heat until cooked through, about 5 minutes per batch.  Using a slotted spoon, transfer the chicken to another bowl.

Heat the remaining 2 tablespoons oil in heavy Dutch oven over medium-high heat.  Add chopped onions and diced bell peppers and sauté for five minutes.  Add the hominy-pesto mixture, remaining whole hominy and chicken broth; bring to a boil.  Reduce heat and simmer until the vegetables are tender, about 10 minutes.

Mix in the chicken and about three tablespoons of plain pesto.  Add sausage and stir to combine.  (The recipe can be prepared one day ahead to this point.  Cover and refrigerate soup and plain pesto.  Bring soup to a simmer before continuing.)

Ladle soup into bowls.  Garnish with diced avocado.  Serve soup, passing remaining plain pesto separately or use as a garnish.

Original poster : Fred Peters, Fidonet Cooking echo

– – – – – – – – – – – – – – – – – – –

Per Serving : 486 Calories; 35g Fat (64.7% calories from fat); 24g Protein; 18g Carbohydrate; 4g Dietary Fiber; 71mg Cholesterol; 864mg Sodium. Exchanges: ½ Grain(Starch); 2½ Lean Meat; 1 Vegetable; 0 Fruit; 4½ Fat.

 

This soup … was fucking amazing, and crazy-rich tasting.  The pesto’s oil gives a wonderful, rich unctuousness to the stock, and the food-processed hominy thickens it excellent well.  The sausage, chicken, and whole hominy give it staying power.  As always, the amount of salt is a problem, but zomg for this kind of taste I’ll make adjustments elsewhere.  It’s tempting to scarf down a quart of it at a sitting, but at the same time the richness means you don’t have to do so to feel satisfied.  This is a definite win.

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Cooking things:  Moroccan couscous

I’m still clearing out old stuff from the back of the freezer, and today what I had was part of a rack of lamb—about four tiny chops’ worth.  I couldn’t find anything in MasterCook that called for that little meat (once you subtract for bone, it’s only ten or eleven ounces), so I went and got some boneless lamb stew meat (AT NINE FRIGGIN’ DOLLARS A POUND) and dove into a morning of making North African stew.

Finding the recipe called for turnips surprised me, since I think of turnips as a European root-crop thing, but when I went to research it, I discovered that the mountainous area of northern Morocco are a known turnip-growing area, so turnips are a perfectly reasonable ingredient after all.

Moroccan Couscous

Recipe By     : Marcus Bräunhauser
Serving Size  : 8
Categories    : Lamb/mutton

  Amount  Measure       Ingredient — Preparation Method
--------  ------------  --------------------------------
  2             pounds  Lamb, beef, or chicken
  2                     Onions, minced
  2             ounces  Dried chickpeas, soaked overnight
  2              small  Turnips, quartered
  2              large  Carrots, sliced
  2          teaspoons  Olive oil
                        Salt
                        Black pepper
     1/4      teaspoon  Ground ginger
     1/4      teaspoon  Saffron
  5             ounces  Raisins (I used sultanas)
  3                     Zucchini, sliced
  1                cup  Fava beans, canned
  2                     Diced tomatoes
  2        tablespoons  Minced parsley
                        Cayenne pepper or ground chiles
  1           teaspoon  Paprika
  2        tablespoons  Butter

Put meat, onions, chickpeas, turnips and carrots in a pan, cover with water.  Add oil and pepper.  Season with ginger and saffron to taste.  Boil for about 1 hour.  Add salt when chickpeas are soft.

Make couscous (follow instructions on the package).

Add raisins, beans, zucchini, tomatoes and parsley to the stew and boil for another half hour.

Take out one cup of the sauce and stir in cayenne/chili pepper and paprika powder.  Return to the stew.

To serve, portion half a cup of couscous in a bowl, then cover with the stew and liquid ad lib.

Original poster: ukgk@ibm3090.rz.uni-karlsruhe.de (Marcus Bräuhauser)

– – – – – – – – – – – – – – – – – – –

Per Serving : 606 Calories; 24g Fat (35.1% calories from fat); 29g Protein; 72g Carbohydrate; 12g Dietary Fiber; 71mg Cholesterol; 126mg Sodium. Exchanges: 3 Grain(Starch); 2 1/2 Lean Meat; 2 Vegetable; 1 Fruit; 3 1/2 Fat.

 

It turned out pretty damn remarkable.  I did switch out the fava beans for navies because I dislike favas and limas both. (I’m just not a broad-bean kinda guy.)  L thought it was good despite me cooking the zucchini, as she doesn’t like cooked vegetables much at all, and even M ate some.  It made about four quarts of stew plus the couscous, so now I gotta figure out whether to freeze some of it for later, ’cos otherwise we could all get pretty tired of it by the time it’s gone—and it’s too good to throw any of it out.

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Cooking things: What to do?

So King Ranch chicken just happened in order to use up a package of pre-marinated chicken fajita meat that had been in the freezer too long.  And it was good.  And the becsinalt is gone, which used up half the gizzards and hearts, and the gumbo is nearly gone which used up the turkey and sausage.  About all that is left to eat up is the winter greens soup.

Now … what do I do with the pig tongues that I bought last week?

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Cooking things:  Turkey and sausage gumbo

The other day I got to cleaning out one of the freezers, and found a bunch of odds and ends and leftovers:  some turkey scraps from last Christmas, only a little freezer-burned; half a tube of breakfast sausage, ditto; a pound link of kielbasa.  I set them on the counter and stared at them for a while, then went and stared at what was in the pantry, and let what I saw talk to me.

And what they said was “gumbo.”  Stews and soups are a traditional way of using up leftovers, as the freezer scraps were, and groceries on the edge of going off.  L had brought home a brochure that the state agriculture department was handing out at the state fair, to which she went with Bunrab a couple of weeks ago, and one of the recipes in it was for a traditional Cajun-type gumbo.

Now of course I couldn’t use the recipe as published.  It called for both shrimp and crawdads, both of which M and I are deathly allergic to.  But looking at the recipe, I realized that I could substitute the turkey and sausage for the shrimp and crawdads and have a perfectly respectable non-seafood gumbo.

So I did that.  I got out my stewpot, and chopped vegetables and diced meat, and made a roux, and a couple of hours later the following occurred.

Lone Star Turkey-Sausage Gumbo

Recipe By     : Sam Waring
Serving Size  : 10
Categories    : Stews, Cajun

  Amount  Measure
--------  ------------  --------------------------------
  ½                cup  Peanut oil
  ½                cup  Flour
  1                cup  Yellow onions, diced
  ¾                cup  Celery, diced
     1/3           cup  Anaheim chili peppers, diced
     1/3           cup  Red bell pepper, diced
  2        tablespoons  Fresh jalapeños, minced; optional
  1         tablespoon  Fresh garlic, minced
  2                     Bay leaves
  ½           teaspoon  Black pepper
  ½         tablespoon  Bouquet garni
  ¼           teaspoon  White pepper
  6               cups  Chicken stock
  15            ounces  Diced tomatoes
  15            ounces  Corn, canned
  1              pound  Pork sausage, sliced
  ½              pound  Bulk sausage, sautéed
  1              pound  Cooked turkey, diced
                        Kosher salt
  1           teaspoon  Hot sauce (optional)
  4               cups  Hot cooked rice

In a frying pan, sauté the bulk sausage until it is brown, then drain on paper towels.

Heat a heavy-bottomed skillet or stock pot over a low flame.  Add oil and flour to make a roux.  Cook the roux, stirring CONTINUOUSLY, 20 to 25 minutes until it is the colour of milk chocolate.  Do not try to do ANYthing else while you’re making the roux, and I mean it when I say stir continuously.  It will burn in a whipstitch if you don’t stay right there with it.  (If you do burn it—meaning you start to see black flecks, or the oil starts to smoke heavily—throw it out and start over with fresh oil and flour.  There’s no salvaging a scorched roux.)

Add the onions, celery, peppers, and garlic.  Sauté for a few minutes until vegetables begin to soften; then add the bay leaves, pepper, bouquet garni, and white pepper and let cook for a couple of minutes until the herbs are fragrant.

Increase the heat to high, and whisk in the stock, one cup at a time, until fully incorporated.  Bring to a boil for a minute or two, then reduce the heat to low simmer, add the tomatoes, corn, and sausages, and allow to simmer for one hour.  Add more stock or water if the stew becomes too thick.

Increase the heat to medium and add the chopped turkey; cook for about five minutes.  Remove gumbo from the fire, and adjust the seasoning to taste with kosher salt, cayenne, and hot sauce.  Serve over hot cooked rice.

Source:
adapted from The Tastes of Texas: Go Texan Recipes (Texas Dept of Agriculture handout, 2014)

– – – – – – – – – – – – – – – – – – –

Per Serving: 630 Calories; 42g Fat (60.2% calories from fat); 24g Protein; 38g Carbohydrate; 2g Dietary Fiber; 76mg Cholesterol; 1125mg Sodium. Exchanges: 2 Grain (Starch); 2½ Lean Meat; 1 Vegetable; 7 Fat.

 

And it was downright delicious.  I got the roux right (I’m apt to rush and burn it), everything thickened up just the way it should, and it was what a good gumbo ought to be.  Even M, who doesn’t like stews, ate it and liked it.

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Birthday Trip to Fort Concho

The last Saturday in June, we went on a day trip to Fort Concho in San Angelo, about four hours northwest of Austin, to celebrate my birthday.  Concho is one of a string of frontier forts established in the 1850s and 1860s to fight the Indians; it’s one of the most completely preserved and reconstructed too.  Nearly all the extant Texas frontier forts are reconstructed, because after the Army abandoned them all in the 1870s and 1880s and locals mercilessly scavenged the stone buildings for building materials, while the flimsy frame structures fell down in just a few years through being built of green wood.  In the case of Concho, which is owned by the city of San Angelo, most of the stone buildings around the parade ground were restored or rebuilt from the 1920s to the 1960s, including enlisted men’s barracks, armory buildings, the base hospital, the commandant’s HQ, and officers’ quarters.

Instead of going up Texas 71 through Oak Hill, which is perfectly awful for suburban traffic and a hundred traffic lights, L had us go out US 183 to pick up Texas 29 at Seward Junction, thirty miles north, and go through Liberty Hill, Bertram, and Burnet to get to Llano.  We stopped in Burnet so M could look at the courhouse—she’s got bit with the same courthouse bug the rest of my family has—and found a little bitty farmer’s market on the square, where we bought a loaf of pecan bread and some homemade jam.  We all decided that Burnet’s courthouse is dull; it’s not much more than a bunch of pink granite blocks stuck together with a few Art Deco details to it.  So we took our bread and jam and went on up 29 to Llano.  When we got there, L said why didn’t we go on west to Mason on 29 instead of going up 71 direct to Brady because Mason is kinda pretty, so we did that.  And Mason was really pretty when we got there.  It has a very nice courthouse from 1910, which of course we couldn’t see the inside of because it was Saturday (although I did go shake the door because you never know), the old firehouse on the courthouse grounds which is now the P.D. and DPS headquarters instead, and the jail, which was built in 1894 from local sandstone and is still in operation because nobody is willing to vote the bonds to build a new one.  Why the state jail standards commission hasn’t closed them down before now I don’t know; I learned later that they have 17 separate variances from the commission in order to continue operating.

Mason County courthouse, the south entrance

South side of the Mason County courthouse.  The battering effect is because it’s built on a slope and you have to shoot uphill.

The old Mason firehouse

The old Mason firehouse, now the Law Enforcement Center, which means the police, sheriff, and DPS share an office.  The fire whistle is still in place on its tower at one side, but not visible ’cos it’s tangled up in a pecan tree.

The antique Mason jail

The antique that is the 1894 Mason County jail.  Somebody understood that a jail ought to look like a cage, not an office park.

Right next to the jail was a sign pointing down the street to the library, and L wanted to go look at what they had, so we drove down there.  It’s in the city park, across the street from an abandoned icehouse, and they have a very nice building, from the outside anyway.  We couldn’t go in because they don’t open Saturdays, but outside they had a statue of Old Yeller and either Travis or Arliss (I can’t tell which—probably Travis), which is the centerpiece of a fundraising engraved-brick plaza.  Of course, I was completely unsurprised by the statue because the author, Fred Gipson, was born and raised in Mason.  M took pictures of the statue and the icehouse ruins, and we got back on the road and went to Brady.

Old Yeller and the boy at the Mason library

Old Yeller and his boy, in front of the Mason library.

Ruins of the icehouse

Ruins of the icehouse and cold-storage plant.  This was a fairly common combination, since you had all that extra cold just going to waste otherwise.

At Brady we stopped to let M take pictures of that courthouse, and we also stopped to look at the old McCulloch County jail, which is red brick but has a tower and crenellations and all sorts.  It’s now owned by the county historical society.  They weren’t open on Saturday either, but we looked through the fence.  It didn’t take long to look at that horseshoe, and we started up US 87 to Angelo.

The castellated old jail at Brady

The old jail at Brady.  If you can’t make the jail look like a cage, at least make it look like a castle.  Dungeon optional.

McCulloch County courthouse at Brady

The McCulloch County courthouse at Brady.  Although the tower has roundels as though they were going to install a clock, the building never had one and there’s no other evidence they really did mean to put a clock in.

There isn’t a lot to see on US 87 except a lot of hopper trucks which seem to be hauling drilling mud and oilfield chemicals, and there were plenty of them.  Eden, at 2,700 people the largest town in Concho County (but still not the county seat), wasn’t interesting except for one pretty little 1930s motor court which somebody seems to be taking care of; all the paint was fresh and there weren’t any weeds in the driveways.

We got to the fort right at noon, paid our admission and started walking around the parade ground.  M was taken by a display of period firearms in the visitor’s center—another bug she has, this one gotten after going to the firearms collection at Panhandle-Plains Museum in Canyon last year on our trip to San Francisco.  Further on down the north side, we got into a talk with the docent for the field artillery, a very knowledgeable man who talked about the merits of the different guns the fort had at the time, and explained why field artillery was such an expensive proposition (a battery of six guns required sixty or seventy men and nearly as many horses to support it).

Three-inch artillery rifle and caisson.

The three-inch artillery rifle and its caisson.  It shot either a twelve-pound ball or canister shot, with a range of 1800 yards.  Photo ©2009 Fort Concho National Historic Landmark.

If you can read this, you’re in range. Duck.

M was taken by the grim humor in this sign, posted when the artillery is practicing.  Even taking blast and wadding in the face and chest will do you major damage.  Duck.

After the artillery, we walked over to look at the modern stables for the re-enactment program, of which the fort has an extensive one.  All the horses were outdoors in the pens, but the stables were also home to a good-sized chuck wagon, which I imagine sees use during re-enactment days, and a perfectly gorgeous replica of a Concord-style coach in Wells Fargo livery, which was nonetheless wildly out of place.  Number one, Wells Fargo wasn’t running in the Concho Valley region at that time; Charles Bain operated the stage line running from San Antonio to Fort Concho.  Second, nobody used Concord coaches in this area because (a) they were too attractive a target for Indians, and (b) they were too fragile to hold up under the kind of rough use they would get.  Instead, stage operators used “celerity wagons,” open, canvas-topped coaches pulled by a team of mules, which the Indians looked down on and wouldn’t try to steal as they would horses.

Replica Wells Fargo Concord coach

The coach was sure pretty, though.  A brass plate on the side of the driver’s seat told that it had been built by a company in Weatherford, which I didn’t know could support a coachmaker.

M posing in the Concord coach

M posed in the Concord coach, which was open for picture-taking.

The Fort Concho re-enactment program is especially notable because Fort Concho was one of the places that African-American troops were stationed, the well-known Buffalo Soldiers.  The 10th Cavalry spent the years 1875 to 1882 at the fort, and chased and fought the Kiowa, Comanche, Apache and others.  Many Black re-enactors drive great distances to participate in fort events.  If we had come a week later, we could have seen them in action around the Independence Day celebration, but I wasn’t willing to put up with such a crowd as they would draw, in the heat.  Maybe one year at Christmas.

We looked in on one of the cavalry barracks, the Commandant’s house, the hospital, and the schoolroom.  All of them are reconstructions to one extent or another, as the originals mostly either fell down or burned; the Commandant’s house is the only one that’s unequivocally intact, because it was acquired for use as a museum in 1928.  The reconstructions are all beautifully done, though, and historically justifiable as accurate.  The museum has done the hard work.

Reconstructed fort hospital building

The reconstructed post hospital, complete with wide porches and belvedere on top for improved ventilation and airflow.  Photo ©2009 Fort Concho National Historic Landmark.

Hospital north-wing ward

Ward in the north wing, capable of housing about eight beds.  Photo ©2009 Fort Concho National Historic Landmark.

The hospital is on the far southeast corner of the post, and shares its grounds with a modern-day elementary school.  Appropriately, the first building you come to after rounding the corner is the fort’s old chapel/school building, completed in 1879.  It’s presented in its schoolroom configuration, with engravings on the wall of presidents Washington and Lincoln (expected) and Grant (not quite as expected; he finished his second term in 1876).

Post school

The post school room, as it might have been about 1880.  Photo ©2009 Fort Concho National Historic Landmark.

Officers’ Row comprises the south side of the parade ground; there are nine houses, one of which is a ruin—on purpose.  Quarters 5 was used as a private residence for many years and not well maintained, and by the time the fort got their hands on it, it was too unstable to do anything with, so they decided to tear it down until it looked like something you would see at Fort Griffin, to show the period masonry construction techniques used.

An unexpected thing we found was a telephony museum in Quarters 4, funded by Verizon and full of equipment donated by General Telephone & Electric (Verizon’s predecessor) and Verizon employees.  It was full of everything from Swedish and Danish wall phones from 1905 to Telex machines and part of a railroad-side telegraph pole and insulators.  L and I both wished for my brother Chris, who used to work for Southwestern Bell, to be there because he would have got a lot more from it.

Sign for the phone museum

Sign announcing the telephony museum.

At that point it was about two o’clock and I was getting light-headed from low blood sugar, so we had to pass up looking at the nearby Santa Fe railroad passenger and freight depots, both of which look like they’ve been thoroughly restored, and go to get lunch downtown.  While there, we found a sheep.  Not a real one, but a sheep sculpture, like Chicago’s cows and Austin’s guitars.  This one, being outside a Tex-Mex restaurant, was painted as a mariachi complete with silver frogging down its legs, and maracas stuck into one back pocket and a fork and knife in the other.

The mariachi sheep

After lunch we looked at the Tom Green county courthouse, which is a boring Greek-temple looking thing, so boring that M wouldn’t waste a photograph on it, and then turned around and came home, stopping in Llano to get takeout barbecue from Cooper’s (warning:  music plays) to bring home with us because L really likes Cooper’s but it was too early for us to eat when we got there.

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That went downhill quickly

godsDAMNit … major over-do.  M and I spent yesterday ripping up ruined flooring in her bedroom, getting ready to lay new floor today.  Except today I woke up with an asthma attack from the dust we raised and major hurt from over-used muscles.  I don’t know how long we’re gonna be getting it done now, ’cos M is going to GS camp starting tomorrow.  And L and I scrap and squabble endlessly when we try to do DIY work together.

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Cooking things:  Sweet and Sour Brisket

Sweet-and-Sour Beef Brisket

Serving Size  : 10
Categories    : Beef

  Amount  Measure       Ingredient — Preparation Method
--------  ------------  --------------------------------
  4             pounds  Brisket, trimmed
                        Salt and pepper
  1               each  Bay leaf
  3               each  Onion — chopped
     1/2          each  Green pepper
  1         Tablespoon  Garlic — pressed, to taste
  15            ounces  Stewed tomatoes
  2        Tablespoons  Peppercorns
     1/2           cup  Vinegar
     1/2           cup  Brown sugar
     1/2           cup  Red wine

Brown brisket in roasting pan in oven set at 400 F.  When browned, remove from oven; salt and pepper to taste.  Add bay leaf and 2 onions.

In another pot, sauté remaining onion, green pepper and pressed garlic.  Cook over low heat until glazed.  Add tomato, peppercorns, vinegar or sour salt and sugar.  Let simmer.  Adjust the sweet-sour flavor to your taste.  Add 1/2 cup of wine.

Pour sauce over brisket.  Cover tightly and roast in 250 to 300 F. oven for about three hours or to suit size of roast.  Do not open lid of roasting pan until ready to serve.

– – – – – – – – – – – – – – – – – – –

Per Serving (excluding unknown items): 355 Calories; 14g Fat (35.5% calories from fat); 39g Protein; 17g Carbohydrate; 2g Dietary Fiber; 113mg Cholesterol; 168mg Sodium.  Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 1 Vegetable; 0 Fat; 1/2 Other Carbohydrates.

 

This was really good.  The vegetables went all chow-chow-ish after cooking.  I served them in a layer over the top of the meat, and taking a bite of them all together … wow.  The only thing that mystified me was that the brisket was very “tight” or dense, which made it really hard to slice once the meat got cold.

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The trip that was something else

For several months, we had planned to go to Palestine Friday and Saturday of M’s spring break and ride the Texas State Railroad, because you can nearly always get me with a chance to ride a steam train.  But when I went to the railroad’s Web site to book the tickets, I was greeted with the message “Until further notice, the Texas State Railroad will be running diesel engines only on its Piney Woods Excursions.  We are working hard to get our historic steam engines up and running again as soon as possible.”  Which was a buzzkill, since I don’t care a thing about riding behind a diesel head end.

This did, though, leave an opening for a trip possibility L had suggested:  going to Houston for the day to see a couple of the museums with special exhibitions.  She saw that the Museum of Natural Sciences had a copy of the Magna Carta on loan from Hereford Cathedral, as well as an exhibition of Fabergé and one on the Lascaux cave, including a full-size mockup of one of the cave’s chambers.  She also saw the Museum of Fine Art had an exhibition of French Impressionists, to which I’m partial.  Altogether, it seemed like a thing we could do in a day and come home.  I got us tickets to everything.

Because I couldn’t get myself out of bed on time, we started a little later than L had wanted, barely managing to leave the house by 7:00, but traffic on 71 wasn’t bad and speed limits were 75 for most of the way, so we still managed to get to HMNS a little before our ticket time of 10:00 AM.

The Magna Carta exhibit had some padding, which was was going to have to have if it wasn’t to be an anti-climax.  There were timelines comparing the 1066 to 1500 period in English history to contemporary world events, some things about medieval life to engage the kids, a quilted replica of part of the Bayeux Tapestry, which M took pictures of as a way to get a pass out of a homework assignment for her Latin class.  I obligingly translated as much as I could of the Latin in the tapestry (which was easy) and the cathedral window reproductions (not much harder).  However, reading any of the Magna Carta itself or the sheriff’s writ that accompanied it was beyond me.  I do NOT read court-hand at all, and the language was complicated by an approximate ton of scribely abbreviations.  M took more pictures.  (Photography was allowed, but no flash.  The resulting camera shake made me wish for the monopod I sold off some years ago.)

The Faberge exhibit was … Faberge.  There were eggs, large (well, more like medium) and small, there were cigarette cases (lots of those), belt buckles, brooches, and the occasional bigger piece like the tiara made from diamonds which Alexander I gave to Empress Josephine as a “sorry you’re divorced!” gift.  There were also picture frames (many with pictures of Russian royalty), snuffboxes, clocks, fans, and “ohmygod” things.  All of them gorgeous, all of them masterful examples of craftsmanship, but after a while SO MUCH fine craftsmanship at once sent me into overload.

Upstairs, the Lascaux exhibit gave a good explanation of the caves and what they were, and very good illustrations that explained just why the paintings are as important as they are, how they were nearly lost through being loved too well, and how they’re being preserved and “exhibited” (via a 100%-size mockup) today.  Again, it was a good exhibit, but after a while it was TOO MUCH and I stopped taking it in.

By the time we were done with that it was nearly lunch, so we retrieved the car, drove the few blocks up to MFAH, and got lunch at the museum’s Cafe Express location.  T swooped by and swooped up M, and they went off to the zoo while L and I rode the escalator up to see the Impressionists.

I felt the exhibition was a little anticlimactic after seeing the traveling Impressionist exhibition from the Metropolitan a few years ago.  The pieces were mostly medium and smaller ones, there was a LOT of Renoir, whom L doesn’t like because his passion for high cheek coloring in his models makes her think they all must have had fevers, and … well … the Clark collection is very good stuff, but not the great stuff the Met owns.  The exhibit did confirm some of my feelings about the artists:  I don’t like Corot because of his washed-out palette, Sisley is wonderful in his Mediterranean work but not so much when he’s painting northern France (I adore his hard blue Mediterranean skies), Renoir got better-looking as he got older and his beard calmed down, Pissarro could have been a heck of a pointillist if he’d let himself go, and I wish Cézanne had been born a little earlier than he was.

After finishing with the paintings we prowled the upstairs gift shop a bit; I bought a book about a grand meeting of food writers (Child, Beard, Fisher et al.) in Provence in 1970, when a lot of modern writing about food got codifed.  I’m looking forward to it.

On the way back to the car L indulged me in looking at part of an exhibition on Braque, who I find intellectually interesting but I forgot I can’t stand his muddy palette—all grays, browns and blacks.  I surrendered fairly quickly, and we went on back to the car to wait for T and M, who showed up in a few minutes.

It was late enough in the afternoon that we could think about having an early dinner before leaving town, so we drove over to the Galleria for dinner at La Madeleine, which L misses ever since the one near us closed a few years ago.  I noticed that the restaurant was right next to House of Hoops, where T’s husband works, so once we were done we stopped in and said hello to him.  Then M said, “It’s 3.14 and I want to eat pie for Pi Day!” and fortunately Jimmy knew of a diner not far away called House of Pies, so we went there and had pie; M got chocolate cream, L had blueberry, and I got something called French Blackbottom, which was a chocolate mousse pie with a brandy-custard layer sandwiched between the mousse and a LOT too much Reddi-wip.  There wasn’t a lot more to say or do after all that pie, so we picked up and came home, getting back to Austin about 10:30.

Posted in Minutiae, Travel | Tagged , , , , , | 1 Comment

No, it isn’t

Life in Austin has not been pleasant recently.  We lost several people on our team to buyouts and layoffs at the same time as a huge spike in workload, and all of us left are run into the ground.  (Probably I haven’t mentioned this, but ever since last May I’ve been working on a level-3 escalations team, lots of visibility and lots of stress.)  Our managers are letting us work all sorts of overtime if we will (and I have to, just to keep up); new people are being hired, but it will be weeks if not months before they’re much use.  It takes that long to learn what we do and how to deal with it.  I come home and lie down and that may be all that I do all evening.  I don’t have energy to do anything else, although I need to find some.  My insulin and other diabetes medicines are causing me to gain weight (most of them do), and I badly need to start walking again—but I feel no motivation at all.  I don’t feel anything but beat down.

And the house is just about to cost us a lot of money.  Our house insurance carrier came and did an inspection in December then sent us a letter in January saying we had to (1) fix all the busted or dry-rotted window frames and repaint them all, (2) find someone who can replace the missing siding shingles, (3) clear out the eBay room of all the crap we’ve thrown in there, (4) re-floor M’s room, (5) re-floor M’s bathroom and fix the subfloor and flooring in our bathroom, and (6) butcher back our pecan trees so they don’t overhang the house, all of this to be done by first November or they’ll non-renew.  We don’t have anything like that amount of money hanging around, aside from the purely practical issues of getting everything done in eight months.  I’ll probably have to try to arrange to borrow against my 401(k), as I did when we fixed the roof, and then spend the next three years paying it all off.

Spring pledge drive for KUT and KUTX is coming up at the end of the month, and for the first time in 38 years, I won’t be involved with it.  Management decided that between online pledging and sustaining (i.e., auto-renewing) memberships, the phone call volume didn’t justify setting up a phone bank, so all they’re going to have phone volunteers do is make outbound “thank-you” calls to higher-dollar members.  And I’m not gonna do that.  I have to spend too much time on the phone at the Empire being professionally polite to people to want to do more of the same when I’m not there.  I had a phone conversation about this with a member of the development staff who’s been around for a while, but she didn’t have much to offer.  And most of the other events for which the stations need volunteers are either during the day or on such short notice that I can’t work it into the house calendar.  So I don’t know what I will do about it.

Posted in Empire, House, Volunteer, Work (WORK!!?!??!) | 3 Comments

Cooking things:  Chicken Djakarta

Chicken Djakarta

Serving Size : 6
Categories : Chicken

  Amount  Measure       Ingredient — Preparation Method
--------  ------------  --------------------------------
  3             pounds  chicken — cut up
     1/2      teaspoon  dry mustard
     1/2      teaspoon  ground cumin
     1/2      teaspoon  ground coriander
     3/4      teaspoon  red pepper flakes
  1             medium  onion — chopped
  1         tablespoon  olive oil
  2        tablespoons  butter
  1                cup  walnuts — pieces
  2          teaspoons  ground ginger
  2 1/2    tablespoons  sugar
  3        tablespoons  soy sauce — divided
  2        tablespoons  olive oil
     3/4         pound  kale — stemmed and coarsely chopped
  3        tablespoons  red wine vinegar
  2          teaspoons  cornstarch — dissolved in
  2          teaspoons  water

Preheat oven to 375 F.  Oil a 13″ x 9″ x 2″ baking dish.  Arrange the chicken pieces in the dish and sprinkle with mustard, cumin, coriander and half a teaspoon of the hot pepper.  Mix the onion with the oil; spoon around the chicken.  Bake uncovered 50 minutes, until chicken is browned, stirring the onions occasionally to prevent excess browning.

Meanwhile, melt the butter in a large frying pan over medium heat.  Add the walnuts and cook two and a half minutes, stirring constantly, until the nuts are lightly toasted.  Sprinkle with the ginger and 1½ teaspoons sugar.  Cook, stirring, until the sugar melts.  Add a tablespoon of the soy sauce and cook, stirring, until liquid evaporates to a glaze. Remove from heat and let cool.

Heat the vegetable oil in the same pan over medium heat.  Add kale and the remaining tablespoon of soy sauce.  Stir fry until wilted and tender; set aside.

In a small saucepan, combine the vinegar, the remaining two tablespoons of sugar, one-quarter teaspoon of hot pepper, one tablespoon of soy sauce and three tablespoons of water.  Bring to a boil.  Stir dissolved cornstarch slowly into hot sauce.  Return to a boil, stirring, until thickened.  Remove from the heat, cover and set aside.

When chicken is done, stir the sauce and kale into pan juices.  Scatter the walnuts on top.  Return to the oven for 7½ minutes to heat through.

S(Original poster):  Liz Nordsworthy
Cuisine:  Indonesian
Start to Finish Time:   1:30

– – – – – – – – – – – – – – – – – – –

Per Serving (excluding unknown items): 641 Calories; 49g Fat (67.0% calories from fat); 36g Protein; 18g Carbohydrate; 3g Dietary Fiber; 159mg Cholesterol; 694mg Sodium. Exchanges: ½ Grain(Starch); 4½ Lean Meat; 1½ Vegetable; 7 Fat; ½ Other Carbohydrates.

 

I didn’t think so much of this one.  The idea of sugar-glazed walnuts was a nice one, but I didn’t get it right (needs a little more liquid, maybe?).  I’ve never bought into kale as a thing; it’s always chewier than I want, and this time was no exception.  Maybe you could do the dish with collards; I don’t know, and don’t know that I want to put the effort into trying it again.

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