mother’s day hot fudge sundaes

if you ever go get ice cream with my mom be prepared, the woman brings her own pecans with her.  she never wants a whole chocolate sundae with all the nutty topping, cherries, ,etc.  so she’ll order a small cup of vanilla with chocolate sauce and then a quick rummage through the purse and volá, a Tupperware container of chopped nuts to add to her ice cream.  for mother’s day i thought of this and whipped up some homemade hot fudge and roasted some pecans for my mama.  now all she has to do is just order a cup of vanilla.

FUDultion REVOLUTION

more than once a day at work i have to have a little conversation to myself that usually goes a little something like this……..”ya know the typical american just reheats crap like this for meals, they don’t cook from scratch, i’m not typical with how i eat and cook, the vast majority are ok with getting a meal through a drive thru.”

my conclusion about school cafeterias is that the quality and types of food that are served in them is an excellent reflection of how the majority of people eat within the united states.  frozen breakfast corn dogs, pepperoni pizza with strawberry milk and dorritos, nachos every tuesday.  whenever a radical suggestion is made like “maybe we shouldn’t offer pizza everyday”  the conclusion is always the same.  the school system doesn’t want to deal with the parents complaining and the parents don’t want to hear the kids whining, so give them what they want. but the beauty with kids is, yes they might whine and complain at first but they will still eat what is put in front of them.  they also get bored with the same food over and over and over.  as an experiment one day, i made up 5 veggie pizzas, i was told “they won’t eat it”, i sold out and i sold out of them again when i made them a second day.

the US has a health epidemic in full swing, obesity, diabetes, heart disease, which all can eventually lead to cancer, with kids developing these problems as early as 8, and now our expected life span is going down because of these health issues.   we as a society have forgotten how to feed themselves. we have been raised on drive-thrus and microwaves are the number one kitchen appliance.  if we feed kids free breakfast everyday, provide them lunch and send them home with backpacks of food for the weekend, isn’t it time to teach them how to feed themselves with something that isn’t doesn’t have a toy included with the meal?

to make this happen we need a cultural shift. i’m declaring a FUDultion REVOLUTION.  if you can’t leave kindergarten without knowing your numbers, alphabet and how to tie your shoes, then you shouldn’t leave 8th grade without knowing how to cook a meal for yourself.  the goal with FUDultion REVOLUTION is to  incorporate nutrition and cooking skills into the general curriculum. i am going to use my powers of being a lunch lady, finish the handful of classes i need to become a genuine certified chef and take on one school at a time with FUDultion REVOLTUION.  if as a society we feel it is essential to learn to read and write in order to succeed, than it needs to also be essential to learn how to feed ourselves in order to achieve success.

 

ya that’s right i’m cookin

while spending my usual week in boonville, i decided to cook a couple of supers at home.  in boonville menu options at restaurants tend to be a choice of fried with a side of fried.  the first super was homemade pimento cheese (which i have decided all southern gals need 3 things:  an ice tea pitcher, a deviled egg plate and a pimento cheese recipe) with what is known as “jane’s soup” in our house. “jane’s soup”  has become grandpa’s favorite soup of late.

grandpa and i both concluded that jane’s soup just doesn’t taste the same as when my mom makes it

 

meal 2:  steak, potato salad and baked beans.  my grandpa buys steak like it is about to become extinct.  friends that i have brought along with me to boonville i warn “you will get 2 things when you leave my grandparents house, a frozen steak and a bag of pecans”  (grandpa spends all winter shelling pecans)  thawing out steaks isn’t just a steak or two it was literally a cake pan of meat, 7 KC strips and 2 T-bones.  when i declared myself grilling the meat grandpa pulled up a chair next to the grill so he could “supervise” aka tell me if i hadn’t turned a steak right. cooking with grandparental supervision on both sides makes things a tad interesting but i think i proved my abilities when the food hit the plate.

RECIPE:  PIMENTO CHEESE

2 cups shredded cheddar

40z cream cheese — softened

4 strips of cooked bacon — crumbled

1/2 cup mayo

1 tsp garlic powder

1/2 tsp ground red pepper

*mix together shredded cheddar and cream cheese, best way to mix is with your hands, add in bacon till well mixed.  combine mayo, garlic powder and red pepper and mayo dressing to cheese/bacon mixture.  mix well and enjoy!

 

pedaler’s jamboree

happy trails

every memorial day the pedaler’s jamboree takes place on the katy trail.  for the last 4 years the event has gotten bigger and bigger.  the concept is that bicyclists start in columbia mo and ride all the way to boonville, cyclists camp out at the old kemper military school where waiting for them is an amazing bluegrass concert.  big smith has played as well as split lip rayfield, haha tonka, and the ozark mountain daredevils.  the next day you pack up camp and ride back.

the beauty of this event is that 80% of boonville is populated by farrises meaning you don’t have to camp and get a real shower at the end of the ride.  linda and embarked this year on the jamboree, which now includes music and food along the 30 mile ride on both days.

we estimated the 30 mile ride might take somewhere between 4-5 hours, with stops along the way to enjoy music, beverages, etc.  well… we got done in around 3 hours.  why?  because in true farris fashion i rode like it was a race head down and must pass anyone riding in front of me.  linda said she just tagged in behind me ringing my bell to announce myself.

this though turned out perfect.  though we hit all the stops before the first bands setup, we made it home by 1:30 meaning we got to go back to columbia to collect our free pint glass and beer at broadway brewery and then head to the hotel frederick in boonville to eat a fantastic meal while watching the rest of the jamboree head over the bridge to the camp ground.

nothing tops a day of perfect riding, beer, food, and music, let the countdown to next year’s jamboree begin!

linda with her signature margarita

when you bike 30 miles in less than 3 hours you get to eat chicken fried steak

watching the cyclists come over the bridge at dinner, 1600 crossed that bridge this year for the jamboree

its not a hippie festival if there isn’t fire performers

southern culture on the skids were the headliners and they said “ya know you are at a party when there is a guy in a banana suit!”

ginger-sriracha deviled egg

at the last potluck i attended an asian theme was decided upon for the dishes.  what we all concluded after coming up with the them….”um i don’t really have any asian recipes”.   suddenly there was a fear of 5 varieties of ramen noodle dishes being brought.  the brainstorming for a dish began.

i decided a long time ago that any time i’m invited to a potluck i am not bringing a dessert.  this was because i once showed up at a potluck, with chocolate zucchini bread, and everyone, i mean everyone, had shown up with a dessert or bread, now that did cause some panick.  so to make sure there is at least something a tad bit hearty at a potluck i try to always bring something that can go well with bread and dessert.

for the asian potluck i went through my small list of asian themed recipes and threw them all out the window.  instead i invented a deviled egg.  how to invent a deviled egg, an asian deviled egg at that?!  raiding the spice cabinet for all spices i love in asian food….ginger, garlic, curry and of course sriracha.   it could have been a disaster of an egg, oh but it wasn’t!

RECIPE

5 hard boiled eggs

1/4 cup mayo

1/8 tsp garlic

1/8 tsp curry powder

1/2 tsp ground ginger

1/2 tsp sriracha

5 grape tomatoes – halved

10 whole cashews

*slice eggs in half and remove yolks, save whites.  Mash yolks in a bowl till crumbly, add in mayo, garlic, curry, ginger and sriracha — mix well.

*fell egg halves with one spoonful of yolk mixture.  top each egg with a tomato half and cashew. (for a little added color and flavor i suggest also topping with chopped green onion)

 

happy hour time —- the willie nelson

i love willie nelson.  did you know that?  so i created a drink in his honor. enjoy!!!!

1 shot of whiskey

1/2 can of dr. pepper

3 blackberries

ice

*in a glass slightly crush the blackberries, add whiskey, dr.pepper, mix, plop in ice cubes to keep drink cool and have a whiskey river of a good time!

 

 

meatless monday — an attempt at rigatoni roma

since the age of 5 i have been in love with the restaurant “the pasta house.”   if you haven’t heard of it, it is an italian restaurant that is based out of st. louis.  although their lasagna has a very special place in my heart, another favorite item is their rigatoni roma.  baked rigatoni noodles with prosciutto, peas, mushrooms in tomato and cream sauce.  the essence of the pasta house is adding spoonfuls of cream sauce on top of baked pastas.  so for meatless monday i attempted to created this dream of a baked pasta with of course no prosciutto.  though the pasta was really good, it was just no pasta house.

meatless monday — homemade black bean burgers

when buying frozen foods, i will say that black bean burgers and for that matter most vegetarian burgers are really not that bad considering they are pre-made, frozen and reheated.  a weekend or so again however i cooked up a big pot of black beans (i highly recommend this activity not only are dried beans super cheap they are easy to cook and healthy for you!)  so i decided to try to make my own black bean burger patties.  in true farris fashion i didn’t even research a recipe, directions who needs directions.  i figured i know how to do meatballs and hamburger patties i can do it the same way with black beans.  and ya know what? it worked!  along with some deviled eggs and pasta salad i think i got myself a winning recipe for the rest of the summer.

RECIPE

2 cup black beans –drained of almost all the liquid

1/3 cup red onion — diced

1/3 cup zucchini — diced

1 egg

1/2 Tbsp jerk seasoning

1/4 cup flour

1-2 Tbsp olive oil

*  Mash black beans, its ok if some are left whole, the beans have been mashed enough when they start to stick together.  Mix in onion, zucchini, egg, and jerk seasoning, stir well.

*  Gradually begin to stir in flour, only use enough flour to help absorb moisture to allow black bean mixture to form patties.  Form patties out of 1/3-1/2 cup of black bean mixture, depending on how large of a burger you are wanting.

*Heat oil in a skillet over medium-med-high heat.  Cook patties browning them on both sides 2-3 minutes per side, to make sure the middle of the patties get cooked place a lid over the skillet and reduce heat cooking for another 2-3 minutes.

meatless monday —- black beans and quinoa a la rendezvous

lets cook!

have you ever been to the rendezvous in memphis?  its one of my favorite bbq stops in that town and though it seems completely wrong to stay it but one of my favorite items on the menu is the only semi-vegetarian dish, red beans and rice with cheese and crackers and a side of pickles.  yep cheese and crackers on a menu…..sold!  and i have been craving it like mad lately.  so i recreated it with a little lynley kick to it.  i made some homemade black beans with zucchini in them and put them on top of some quinoa, added a little sharp cheddar on the side and instead of pickles orange slices.  not bad for not having been to the grocery store in a week or so.

 

yeah that says 5lbs

certain things in life turn me into a 7 year old boy;  frogs are one, when i see one i must stop look indepthly at it and then resist the urge to find a stick and poke it, the other of course being chicken nuggets in the shape of dinosaurs.

Image

when i saw these at sam’s club i did not resist buying them.  i had to have!!!  and besides the inner 7 year old crying out for them, i had another justification for getting them. a couple of years ago at cosco i saw these exact same nuggets, at that time the adult in me didn’t allow the purchase of 5lbs of dino shaped nuggets and then the day i decided would be the day to get them cosco had switched to mikey mouse shaped nuggets, it was so sad. “i don’t want mikey moubut now after 4 years i can proudly chow down on some prehistoric shaped chicken chunks and contemplate how to replicate the volcano-esque way the made the bowl of ketchup look on the cover of the box.