What were they thinking??

   In 1979 the US Mint flooded the United States with the Susan B. Anthony dollar coins and created a great amount of confusion since this coin just happens to be the same size as the quarter.

It even was given the name "Carter's Quarter" since it happened during Jimmy Carter's time in office.

   You would think that people would learn from their mistakes but not our government. Back in 1875 someone decided to mint a 20 Cent piece that also just happened to be the same size as the quarter. It caused as much grief as the 1979 mistake.

   Almost 1 billion of the above pictured coin was produced that are really not any good for anything except confusion. I shudder to think how much it cost when that money could have been spent on schools or anything beneficial. 

   What were they thinking?

Nature Walk

  This video is all about some things I see while out walking with the dogs and in it I mention a plant that is edible. I looked it up and it is actually called "Oxalis" and can be added to salads or even boiled to make a drink that is similar to lemonade. Now on to the video.

Strolling with the dogs

We've been having thunder storms the last couple of days with lots of rain which we really needed. Saw a really good movie earlier in the week and wondered if anyone had seen it too. It was called "The Other Side of Heaven" about a young Mormon missionary that was sent to an island in the south Pacific for a couple of years. Whether you are Mormon or not it is a really good movie. Now on to the video I made while exercising the dogs yesterday.

Facts, not myths in the kitchen

Facts, not myths in the kitchen!!

This article was taken from Yahoo.Com written by America's Test Kitchen Cooking School

Myth 1. Searing meat seals in juices. 

Forget this one. It's not true, never has been and never will be. Most likely the idea came from the crusted exterior that meat develops as it is seared; surely that crust will seal in the juices, right? But in the test kitchen we tested this old maxim by weighting steaks before and after they were cooked. Some were seared first, others weren't. There was no difference in the amount of juices that were lost between the various steaks. None, nada.

The main purpose of searing is to add flavor by converting natural sugars and amino acids into flavor compounds via browning. If you want juicy meat, you can slow roast it (which prevents meat juices from being squeezed out.) And always let meat rest after cooking so that it can reabsorb any of those precious juices.

Myth 2. Marinating meat makes it juicy and tender.

No, it doesn't. Marinades are usually made with some kind of oil, citrus, and herb combo that can only penetrate the very exterior of the meat. In the test kitchen we found that after 18 hours, a red wine marinade made it's way ONE MILLIMETER into beef. Hey, that's perfect for tenderizing those two millimeter thick steaks!

Now if that marinade contains an acidic ingredient--like the above mentioned citrus, or vinegar, you can actually do more damage to the meat. Acids will begin to break down the exterior fibers of the meat. Left too long in an acidic soak, that exterior will go from meaty to mushy, and eventually, chalky and dry.

So the takeaway here is that if you want to flavor thin cuts of meat--cut for a stir fry or paper thin palliards for example--go ahead and give them a quick 10 minute-or-so marination for flavor.

Myth 3. Eating pink pork will make you sick.

Once upon a time this may have been true as there was a fear of ingesting an ugly parasite named trichinosis.  Cooking pork to a safe but gray interior temperature of 160 degrees would kill off trichinosis--but who would want to eat that dried up chop?

Today, government standards have all but eliminated the risk of trichinosis contamination from pork. According to the Center for Disease Control, between the years of 1997 and 2001, the average reported cases of trichinosis was twelve.

So go ahead and go for a slightly rosy hue.  The test kitchen highly recommends cooking that pork chop or loin roast until it registers an internal temperature of 140 to 145 degrees. And be sure to let the pork rest for 10 minutes or so--the internal temperature will continue to rise 5 to 10 degrees but the meat will still be beautifully moist.

Myth 4.  Always rinse off poultry that comes from the supermarket.

Back away from the sink my friend. I know that it has been pounded into your brain that you should unwrap that poultry and give it a good rinse in the sink. But beware that what you most likely doing is splashing all of those yummy surface pathogens over your sink, faucet and surrounding area. Now, if you are willing to give the sink a through scrub down it will be fine, but you are better off simply cooking the poultry to a safe internal temperature (165 degrees for the breast meat and 175 for the thigh meat.)

So those are a few of the myths out there. I hope that busting through these gives you more confidence when preparing meat.

  

Rocky

  Rocky was napping this afternoon and making some strange noises so I got it on my camera. Not very long but it was fun getting it.

At the doctor's office

   I've been fighting with Blogger trying to get text and a video on this same posting and I promise I will win. Don't know why things have to be so complicated at times.


   Beth got up this morning complaining of being dizzy and said it happens to her at work as well. Dr. Langley gave her an immediate diagnosis. I told her that she may be having reactions from not taking good care of herself. Namely eating some scrambled eggs when she gets up and then not eating again until she gets home in the evening. Just not eating enough or getting the proper nutrients in her diet. They took blood and will be testing it but told her to eat something every 2 to 3 hours and take multivitamins. I love it when a plan comes together.

Finger Licking Good, almost no cleanup

Asian Chicken Tenders Baked in Foil Pouches

Ingredients:

Boneless, skinless chicken breast cut into nuggets

Soy Sauce

Corn Starch

Hoisin Sauce

Brown Sugar

Grated Ginger

Minced Garlic

Ingredients may vary depending on how much chicken you need to cook. I had about 1 lb. In a bowl I put 1/2 cup of corn starch, 1/4 cup soy sauce, 1/4 cup Hoisin sauce, 1/4 cup brown sugar, 1 Tbl grated ginger and 1 Tsp of minced garlic and stirred together. Add the chicken nuggets and toss to completely coat all the pieces. Cover and let marinate for at least 30 minutes.

I used 18 inch aluminum foil & tore off a piece about the same width. Spoon the chicken along with some of the sauce into the center of the foil. Bring up two sides to meet and fold downward being careful not to allow liquid to spill out the ends. Then fold in the ends toward the center sealing the pouch. Repeat for as many pouches as is needed. Place on a large enough pan to hold them all and put into a 400 degree oven for 30 minutes. 

Serve with a flavorful rice like Basmati. 

You could add veggies to the pouch like broccoli, carrots, green onions, be creative.

Remember, all you have to wash is the bowl and throw away the foil. I love that part.  Enjoy. 

Visiting with Odie

Walk About

Wordless Wednesday - Meet Emma

Enjoying the evening

This was so sweet to see

What the writing says:

This isn't just a flower.

As you can plainly see.

It is made with my little face.

Which is a part of me.

God made me with His loving hands.

And hand-picked me just for you.

You raise me just as He commands.

As you watch me grow and bloom.

It comes to you with lots of love.

Especially to say,

I hope you have a very, very

Happy Mothers Day

Love Kaden

2011

This and That

Yes, this is how Soffie reacts when she think Linda (mama) is about to come in the back door, rising to get a better look.

A new sea creature in my daughter Rachel's salt water aquarium, not sure what it is.

Love the way the Azaleas are in full bloom now taken before the big frost we just had.

Unique fountain in front of Nash General Hospital in Rocky Mount, NC.

Wish I could say I took this.  Was taken by a photographer in Australia. Our railroad tracks seems to mostly be rusty where this one captures the sky in it's reflection. Using it as my desktop picture until something else inspires me.

Picture painted my friend (Mynx) in Australia. She hasn't been doing this very long but there is no doubt that the talent was always there. 

Leaving you with a funny to start your weekend off with a smile hopefully. It is a beautiful day here in NC with temps that started at 35 degrees (F) but should rise to over 80 before the day is over. Have a great one everyone.

Band Back Together

  This is what I call "share the love" in blog world. I have this friend "Aunt Becky" over at "Mommy Wants Vodka" and don't be too quick to write her off because of the title. She just uses her gift for words to make your day with posts that tell a story but do it in a way that leaves you ROFL (rolling on floor laughing).


  OK I said that to say this. My wonderful friend also has another blog called Band Back Together. This is a blog devoted to those who have a story that needs to be told but don't have anywhere to tell it or are afraid to actually put it on their own blog. I have read their stories and I was moved and deeply touched by their attempts to find release and healing by sharing their lives with us. The stories needed to be written and they also need to be read. Do me a personal favor by visiting Aunt Becky and also stopping by Band Back Together. It just might touch you as it did me. Thanks.
Odie

Report on Aunt Katie 4-12-12

   Aunt Katie has continued to have trouble with her blood platelet level and was admitted to the hospital yesterday.

   Normal platelet count should be between 150,00 and 450,000 and her count had gotten down to zero which is why they admitted her.  I visited with her this morning and she was acting like nothing was wrong except a head ache and stomach ache. She was talkative and cheery as she always is. The only apparent problem was her poor arms which were almost all black from the probing for blood to test and IV's.  Her skin is so thin they have to be really careful removing a piece of tape so they don't take the skin with the tape.

  While there I had the pleasure of meeting her nurse for the day, Valerie Murphy.  She is a bundle of positives which made me feel really good. The way she handled everything was so professional, I wish I had a picture to show because she is very lovely and has a nature about her that makes you feel like my Aunt Katie could not be in better care. 

  On the other hand while I was there a "vampire" and training assistant came in to remove more of Aunt Katie's blood and put her through a lot of discomfort and in the process got blood all over her bed spread that had to be changed.  I was not happy with them.

   Beeping machines!!!!  I detest those machines that are by the bed on this roll about thingy that starts beeping this error tone.  It was doing it when I got there and Aunt Katie said the girl that was in there last said she would get someone to take care of it. Well half an hour later when I pushed the nurse button Valerie came in and made it stop.  Then out in the hall another beeping sound started with a code red for the maintenance room and it continued for about 20 minutes.  

  They did start giving her platelets just before I left to sit with my 2 grandsons while my daughter went to school to take a test in the nursing program she is enrolled in.  Her hubby had an accident recently and tore some tissue in his knee and was operated on this morning.  I was writing this at 12:40 PM and at that time his mother was bringing him back home from Raleigh to recuperate.

  Rachel, my youngest, knows all too well about knee surgery.  She had to had to have her's operated on when she was a teen for a tissue tear.  I can remember coming home at the end of the day and could hear her screaming from inside the house.  We rushed her to the emergency room and found out she had a very bad staff infection in her knee so they had to go in again, clean it all out and stitch her up again.  It was not a happy time.

Wordless Wednesday - Carolina Sky

King and Queen on their thrones

King Rocky

Queen Soffie

Easter Gathering at the Lake

My Grandsons Mattie &  Kaden checking out the pier

Mattie had his eye on the paddle boat resting on the bank.

Kaden had his bucket ready for the hunt to begin.

Linda's daughter Beth & her boyfriend Nick cooling it on the deck.

Grandsons Kaden & Mattie running & playing on the huge deck.

Beth and Nick needing some teenage along time.

Linda's niece Ashley, my daughter Rachel holding Mattie with Kaden on the right.

One of Linda's brother Junior's flowers.

My grandsons loving on a Boston Terrier named Red, they took turns chasing and being chased by Red and had a great time.

Can't believe I ate the whole thing. Couple of burgers with cheese, Linda's baked beans and my cole slaw. 

Mattie working on the icing of a cupcake Linda made while Rachel enjoys herself.

Mattie trying another strategy using his mouth only to attack that cupcake.

Chocolate Eclair cake that was a big hit with everyone.

Let the egg hunt begin

Very special fruit pizza that Linda made and was refreshing.

Linda's mom, Margie, sporting a flower given to her my little Ashley.

Thankful Thursday

Wordless Wednesday - Hooters Competition

Let's walk around outside

Giveaway - Don't be left out

  Hey everyone my friend Michelle over at The Adventures of Supermon is having a giveaway and I am sure it is mighty tasty. There are 4 different dry rubs from a company called Char Crust and can be rubbed on meat or fish or on vegetables. Go pop in on Michelle and you will see all the information on how to be a part of this giveaway. You may be the one to get all 4 types of rubs.

Historic Halifax, NC