As a born and bred Kentuckian, Derby Day is *quite* the important holiday for us. No one in Texas or in my former home state of Tennessee quite understands its significance. I don’t drink bourbon, but I do on Derby Day, so get thee to the liquor store and get your Derby Day festivities on! Here is a recipe for the classic Mint Julep, and if you have some silver Julep cups to serve them in, all the better (Mom, it is time to share the wealth!)!

4 fresh mint sprigs
2 1/2 oz bourbon whiskey
1 tsp superfine sugar
2 tsp water

Muddle mint leaves, sugar, and water in a silver julep cup. Fill the cup with ice and add bourbon. Top with more ice and garnish with a mint sprig! Here is some interesting info about the history of the silver julep cup.

And here is a little joke to get you in the mood:
Continue reading ‘Derby Day is Nigh!’

I have always heard that it was so much harder to lose weight when you were (yes, I am going to say it) older. Aargh. But, I have been doing nearly perfect on my dieting and getting some exercise nearly every day, and it will pay off eventually.

One wierd thing about my daughter is that she loves to try new things, and so tonight we are trying Brussels Sprouts (much to my husbands dismay). I haven’t eaten them since I was a mere yout, and hated them. (Sorry mom) Here is the recipe I am going to try (from Cooks.com):

BACON-TOSSED BRUSSELS SPROUTS

3 slices bacon (diced)
1 lb. fresh brussel sprouts (cut in 1/2)
1 med. onion (cut in 1/8)
1/4 c. water
freshly ground pepper to taste
1/2 c. (2 oz.) shredded cheddar cheese

Fry bacon in a wok or skillet until crisp; remove bacon, reserve drippings. Add brussel sprouts and onion to wok; stir-fry at medium high (325 degrees) for 5 minutes, stirring constantly. Add water; cover, reduce heat to low (200 degrees) and cook 5 minutes. Remove from heat; stir in bacon and pepper. Spoon into a lightly greased 1 quart casserole; sprinkle with cheese. Bake at 450 degrees until cheese melts. Yield: 4 servings.

Looks like a pretty good way to destroy any healthful Brussels Sprouts benefits, dont ya think? Ill let you know what we think later on…

And here is some additional general information about preparing brussels sprouts, from Whole Health MD.

I was watching Paula’s Home Cooking on the FoodNetwork this morning, and got this delectable recipe:

Sesame Chicken

6 skinless boneless chicken breast halves
1 cup sour cream
1 tablespoon lemon juice 1/2 lemon, juiced
2 teaspoons celery salt
2 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper
2 cloves garlic, minced
1 cup dry bread crumbs
1/3 cup sesame seeds
4 tablespoons (1/2 stick) butter, melted

Lightly grease a 15 by 10-inch jelly roll pan. Cut chicken crosswise into 1/2-inch strips. In a large bowl, combine sour cream, lemon juice, celery salt, Worcestershire sauce, salt, pepper, and garlic. Mix well. Add chicken to mixture, coat well, and cover. Refrigerate at least 8 hours or overnight.Preheat oven to 350 degrees F.

In medium bowl, combine bread crumbs and sesame seeds. Remove chicken strips from sour cream mixture. Roll in crumb mixture, coating evenly. Arrange in single layer in prepared pan. Spoon butter evenly over chicken. Bake for 18 to 25 minutes or until chicken is tender and golden brown.

Yeah yeah, probably delectable because I have eaten nothing but SlimFast, water, coffee and veeta-vita-vegemins today, but none-the-less, it is fried chicken made a little healthier (maybe) with the addition of about a ton of sesame seeds.  This recipe says 1/3 cup of sesame seeds to one cup of breadcrumbs, but I swear she used a pound of seeds on the show.  I really am not a sesame fan either, but that just tells you how good I have been on my diet (and therefore, how hungry for real food I am).

First diet challenge tonight - we have baseball practice.  What am I going to eat?  Dunno.  But a nice rationally small portion of whatever (pizza, McD’s?) will probably do me ok.  And no fries.  Did I mention I hate to diet?

I am making up my own spinach and artichoke casserole for dinner tonight:

1 pkg frozen spinach

1/2 pkg frozen artichoke hearts

1/2 8 oz pkg cream cheese

1/2 c. cheddar cheese

garlic, salt pepper to taste, dash nutmeg

Mix all that together and it is in the oven at 350, and hopefully it will be nice and bubbly before long.

Oh and by the way, it is Feb. 28, and we have already seen -not one, but - two SNAKES. Pebbles ate the first one (big) and guess who had to kill the second one this afternoon. Yep, me. This Marshall working out of town business may not work after all.

I am going to bring my donkeys back to the pasture around us TOMORROW.

Vodka, Chambord and Pineapple Juice!  Yum!  I’m feeling that for a Blogonomics toddy!