Archive for the ‘Wine & Spirits’ Category
New Year, New Food Trends. What’s coming to our tables this year? In this blog post, I’ll look at what the “experts” predict for the newest foodie things for 2024.
Hello, again, Dear Readers:
I know, it’s been a month. My apologies for that. I discovered one picture from our trip that I forgot to post:
He liked the leather wallets, but that’s not me standing next to him.
BF found something he liked, although he did not buy one this time.
Our extreme cold snap is over. Here, we’ve had bouts of rain throughout Texas and Louisiana. It’s still cool, but not bitterly cold like it was before. Recently, I asked Aunt Ruth during the cold snap if she was warm, and she told me that her granddaughter gave her a nice warm heated blanket throw for Christmas. I’m glad because the little kitty doesn’t stay inside much.
Expert Trends
As with every New Year, “experts” of all descriptions predict what we’ll be doing after January 1. How many of those predictions become trends is anybody’s guess because a “disruptor” comes along that changes things, like Instagram and TikTok (which I’ll talk about later.) Or life changes in some way, like the three-year thing, and we adapt accordingly.
So I decided to see what they’re saying about the newest foodie trends that may be coming to us in the New Year.
Trends And Predictions For 2024
I thought about doing this after my last blog post. What are the trends we can look forward to seeing in 2024 on the foodie front? Every year, there’s always something new to discover, even if it’s something old that’s just repackaged.
TikTok, the short-video social media, seems to be the primary trend influencer. This blogger does not have TikTok on her phone and only knows what she reads about and sees that flows from TikTok onto Instagram. But because TikTok is the thing now, it’s a driver for these “new” food trends, along with the food industry. Remember how high eggs were a year ago? Record inflation for the past three years has also cut into food budgets from teenagers to families with children, so not everyone is on board with, say, the caviar-on-Doritos trend.
Trader Joe’s has announced their Customer Choice Awards 2024, and one of my favorites is on it: The Brazil Nut Body Butter. It’s inedible, but one sniff of that incredible fragrance and you’re hooked. Even BF likes it, but only when I’m wearing some.
Predicting trends is not an exact science. Frequently, making predictions can be all over the place, as I discovered researching for this blog. So here are some of the anticipated trends predicted for this year.
Tamarind
McCormick is betting on its new “Mexican Inspired” Tamarind blend as the preeminent flavor for all things culinary in 2024.
McCormick makes this
I haven’t seen this yet but I’ll keep an eye out for it in Walmart, Winn-Dixie, Rouse’s, and anywhere else I decide to shop. Warning: this does contain sugar, so if you’re watching that sort of thing, be aware.
Not straight Tamarind, but a blend, with two types of sugar.
And if this trend doesn’t take off, I’m sure it will show up in Dirt Cheap or The Salvage Store when they eventually give up on it.
“Boba Tea,” aka “Bubble Tea”
Back in the day, the Frappuccino was the trendy new thing to drink. Then chai came along. Then the famous (or infamous) Pumpkin Spice Latte sparked all manner of fall-based trends. Today, we have Bubble Tea, also called Boba Tea, and it’s being called a new trend for 2024.
This is a generic picture of what Bubble Tea, or Boba Tea, looks like.
It’s something else I’ve seen but never tried, and probably won’t. Boba Tea has been around for some time. The only time I’ve seen this is in canned or kit form at Five Below, but then, I don’t go looking for it, either.
Because I don’t get out much, apparently there is Boba ParTea and TeaTery Tea & Tapioca in Baton Rouge. Boba ParTea is near one of our favorite places there, The City Café on O’Neal Lane. (I’ve never done a review on it, go figure, but we like it.) A quick search indicates that bubble tea places are popping up all over Houston. (Get it?) My Boba Tea is out on the west side, on Dairy Ashford, and there might be one in Clear Lake, too. (I couldn’t tell from a search.) Like anything in Houston, toss a quarter in any direction, you’ll probably find at least one. If you can get beignets in Houston, you’ll find a place selling bubble tea, too, but probably not in the same place.
Neighbor E is reading this and holding onto his chai latte real tight.
Neighbor E’s favorite
What It Is
So, what is this wacky new stuff that the kids all like? I did find some in our local Walmart this past weekend:
Yup, there it is.
Well, Boba Tea was invented in Taiwan in the ’80s. It’s simply tea mixed with milk and other flavorings, and little sugar-coated tapioca balls in the bottom, the “boba.” There are as many flavors as people in Houston, so there’s no telling what kind of boba tea you can get wherever you go.
If I were getting some, I’d go with that Vanilla Latte flavor.
Seriously. It’s a drink and a sugary snack all at once. The Food Network’s website offers a basic description of boba tea. The more you search, the more you find. We’ll be seeing much more of this trend in 2024. Don’t expect me and BF to be hopping onto the boba tea trend anytime soon. He would not go into such a place and would only stand outside and wait for me to hurry up so we could leave.
That’s how it’s made, and that’s a lot of sugar.
I’m not sure I wanna try this stuff, anyway. But if I do get curious, I’ll let you know.
Retro Anything Trend
For some bizarre reason, there is a 90’s nostalgia food trend happening now. It may have something to do with the release of a movie called Mean Girls, a reboot of the 2004 film. This trend sees retro food reimagined for folks who want to return to their youth or something. Also called “newstalgia,” this kind of thing appears during or right after difficult times. Maybe I should find new copies of some old cookbooks and see where that takes me.
On the other hand, I have no plans to source and purchase Pop Rocks to add into something. But it might be a fun joke to play on BF one day if he gets on my last nerve.
Increased Plant-Based Foods
Even though I stocked up on unsweetened chocolate almond milk during the most recent freeze, I’m not following this trend. However, an increase in demand for plant-based everything is expected to continue into 2024. Especially considering the increased prices of all types of meat.
However, the plant-based meat industry has faced obstacles, forcing many to cut back operations. And it’s not cheap, either. Some providers have closed for business entirely. There just isn’t the demand they anticipated, and the problems of the last three years haven’t helped. Furthermore, the ingredients in some of these offerings aren’t always as healthy as touted.
Because it’s impossible to get normal people to eat this stuff. (Source: Google Images)
Going beyond the mixed veg and salad crowd, plant-based proteins are expected to expand into things like plant-based “seafood” alongside meat substitutes and vegetables featured in recipes on their own.
Source: Google Images
Trend predictions show plant-based kinds of milk as prominent, including oat milk and, I’m not kidding, pea milk. No thanks. Besides, BF likes to remind me that “if it doesn’t moo, it isn’t milk.” BF is a smart aleck, too.
Source: Google Images/Getty Images
Who is buying these products? Granted, I’m in a rural area where people farm real beef, pork, chicken, etc., so it’s not likely farmers will be buying plant-based meat products. But how much of a market is there for them? Not as much as believed, and this trend may eventually fizzle out.
Mushrooms are increasingly used as a meat substitute. So much so that Delish and Whole Foods are predicting mushrooms everywhere you look in 2024. If you start seeing mushroom everything, you heard it here first.
Vegan Pepperoni?
I haven’t been to Trader Joe’s in many months, and the last time I visited Aldi was between Christmas and New Year. TJ’s does offer a fair amount of vegan and vegetarian foods for those who like them. They are a California company, after all, up on all the latest food trends. Well, Natasha from Trader Joe’s List posted this new Trader Joe’s product on Instagram the other day:
Source: Trader Joe’s List Instagram page
Yes—vegan pepperoni. How do they make it? I’m glad you asked:
Source: Trader Joe’s List Instagram page.
With wheat and a bunch of other ingredients that are not in any way “meat-like.” So, if you’re giving up meat, why eat something that attempts to emulate meat? Not my place to make these decisions, but there is a market for this type of product, albeit small. Makes me want to get a couple of packages of real pepperoni on my next grocery trip.
Trend: Artificial intelligence (AI)
AI has been rumbling around for years, but in 2022, ChatGPT brought AI into mainstream consciousness. While this blogger does use ChatGPT—like a bookkeeper would use a calculator—I wrote this blog without ChatGPT’s assistance. (And I’m sure it shows too.)
Automation has been in the food industry for decades. In recent years AI has become increasingly sophisticated wherever it’s used. The infusion of technology probably won’t be obvious to consumers and restaurant patrons. Most of it will work in the background, not in full view.
How It Works
For instance, I saw an article recently (but I can’t find it now) about how companies keep their ice cream flavors in stock. It works like this: the ice cream vendor owns the freezer that’s in your local store or a component thereof. The freezer or component is equipped with a sensor device that sends information to the company remotely, letting them know what to restock automatically.
In other words, HEB, or our local Walmart, or Winn-Dixie doesn’t have to tell the vendor they are out of a specific type of ice cream, gelato, or novelty frozen dessert. The vendor already knows the minute the freezer space is low or emptied. Sensors inside the freezer send them a notification automatically, and the supply chain that brings it is (mostly) seamless. The vendor is already working to get that freezer refilled with Cherry Mocha Chocolate Chunk Hazelnut Crème Gelato before someone starts asking questions.
In restaurants, automation and technology are expected to help pick up the load, saving labor and time. Again, customers won’t see this AI automation. McDonald’s has already opened a test of the automated concept in Fort Worth, but there are also humans working there. Increasing automation with AI is expected to help increase efficiency and cut costs in all types of eateries.
AI Trends In Popular Culture
Fans of The X-Files will remember a semi-comedic episode in the eleventh season (2018) with little dialog and revolved around an automated sushi restaurant. There are no humans in the place, and when Mulder’s order is wrong, there is no one to complain to and no way to get the sushi he ordered. Things escalate quickly, and the duo breaks out of the place. Headed home, Scully’s autonomous (and driverless) taxi speeds out of control, and her house is overtaken by electronics. Eventually, the pair is cornered by several robots that hand Mulder his phone, showing that he has not left a tip or a review. He leaves a 10% tip with his phone, the robots back off and go away, and then everything is all over.
We’re a long way from that scenario, but don’t be surprised if the automated restaurant trend becomes more common, even in a limited capacity.
Speaking of Ice Cream
This article discusses new trends in our favorite frozen dessert. From calorie (and carb) conscious to more sophisticated flavor profiles, ice cream continues to evolve. I still prefer making my own, but it’s nice to know keto and sugar-free ice creams are available.
One of those trends is new flavor combinations. Well, I’ve got one I just saw in Walmart the other night:
Little Debbie is “the other woman” in our relationship.
Yes, BF’s long-term “other woman” is branching into ice cream. He hasn’t tried it yet, but if it sticks around, I’m sure it will make its way its way into our freezer.
Hot, Sweet & Sour Trends
If you’re one of those people who think the hotter, the better, you’re about to get your sensibilities whacked. By that, I mean that one new trend is to combine hot with sweet or other flavors to temper the heat and bring new layers of flavor.
Gen Z has discovered extremely hot condiments like Sriracha and enjoys adding them to different dishes.
Fermented food and drinks like kombucha also continue to be a force in food. Admittedly, this blogger does not go near the stuff. I do like pickles on occasion, especially the milder ones like kosher dill. BF, on the other hand, hates anything remotely “pickle-y,” and will let you know about it–loudly.
Rethinking The Drink
People like BF, Aunt Ruth, and Aunt Kathy are just not going to be fazed by the trend of Dry January right after the holidays. (Yup, a bit late for that too, but hear me out.) I don’t drink that often, and I can tell you the last occasions where I had alcohol: A wedding last November, (BF drove us) plus Thanksgiving and this past New Year’s Eve at home. But some folks drink a little more regularly and observe Dry January as a month of “reset.” Actress and foodie Valerie Bertinelli takes it seriously and frequently posts videos about her Dry January on Instagram.
If you can’t give up the cocktails, there are ways to enjoy a sophisticated libation without the alcohol in January or any other month.
Fancy Sodas and Soft Drinks
For BF, Cherry Coke is about as fancy as he gets. I quit drinking soft drinks back in 1997 and have had only one since then. Now, I don’t have a taste for them. But over the years, soft drinks, aka “sodas,” have evolved into nonstandard versions that appeal to more discriminating tastes.
The first one I remember seeing was Izze’s, a “fizzy” juice blend with no sugar or artificial flavorings.
This is just one of many flavors
While it started as an indie, it’s now part of the Tropicana brand. I remember trying it once, and it was pretty good, but the only place that sold them was the Houston Central Market, so I never had one again.
Zevia
Another one I’ve seen is Zevia Zero Sugar Sodas, but I haven’t tried them myself. They offer soda, energy drinks, teas, and drinks for kids.
One of several varieties
Winn-Dixie offers two flavors in our local store. They’re not available in my local Walmart, but Walmart will ship them here. BF would blow a gasket if he ran out of Coke and I gave him Zevia. Next trip, I might try some, if they have some in stock. The company offers three versions of “mocktails” in a reel on their Instagram feed, all with Zevia canned sodas. Maybe we’ll try one for Valentine’s Day.
Berry Town Produce in Hammond also carries Zevia, according to the company’s website. I thought I’d blogged about that place already, but I haven’t. Looks like I now have an excuse to go back, shop, take pictures, and write one. It’s like the old “fruit stands” that used to appear in New Orleans but enclosed. They have lots of great stuff.
If you’re cutting back on sugar, you might think of switching to diet soft drinks. You can do that, of course. But these are not the same as your regular diet soft drinks. These are “reinvented” sodas with less sugar or no sugar added.
This article from Eater lists ten of the newest non-alcoholic libations around, including “functional” sodas with prebiotics, and hybrid seltzer drinks.
The Dry Cocktail Trends
Non-alcoholic wines and other spirits are also an evolving market, especially for Dry January. Something new that has crossed my path is called Ritual Zero Proof, spirits for people who love to drink. No kidding, it’s a series of taste-alike alternatives to tequila, rum, whiskey, aperitif, and gin. The bottles are sold individually as well as in bundles. (NOTE: I have not personally tried these libations.)
Cocktail ready with no alcohol.
What’s in this stuff? Well, there is cane sugar, along with filtered water, natural flavoring, caramel coloring (in the rum version), and xanthan gum, a thickener. In other words, simple syrup with some extra ingredients to make it taste like the real thing, and free of alcohol.
Rethinking Your Drink
Do you want a drink? They’re easy to find. There are always recipes for dry cocktails, or “mocktails,” available online at the touch of a button. I have several cocktail recipes in books, too, like Suzanne Somers Cocktails book, one of my favorites. You can make many of these drinks without alcohol, including my favorites:
- The Somersize Mojito on page 17
- The Watermelon Mojito on page 21
- The Ruby Red Greyhound on page 27
In all three, club soda can sub in for the alcohol. As with most of her recipes, they are made without sugar. Swerve can replace the SomerSweet; just adjust it for taste.
Our NYE Drinks
For New Year’s Eve, I found a recipe on Natasha Fisher’s Instagram feed (TraderJoesList) that called for fresh cranberries frozen in tangerine juice with a sprig of rosemary in larger-size ice cube trays. (I had to use orange juice since I wasn’t going to Baton Rouge before then.) When you’re ready to drink, pour your Prosecco or Champagne over the cubes. Delicious.
For BF, I bought some fizzy apple juice for his “mocktail.” Mine, of course, had that small bottle of Prosecco that’s been in the fridge for some time and forgotten. We both enjoyed a nice “adult” beverage on New Year’s Eve with sliced cheeses and gluten-free cracker nibbles on the way to midnight. This charcuterie for two included slices of delicious Cranberry Cinnamon Goat Cheese from Aldi’s, and we even had some leftover cubes in the freezer for another time.
The art and science of new trends
Remember that anyone can now have a social media presence and call themselves an “influencer.” That’s their job, to promote products and hopefully start a trend that sells products. I get that, and sometimes they are good products. This article on Mr. Porter better explains how a trend comes to be and the process by which it ceases to be a trend and then becomes mainstream. Sometimes, I’m an “early adopter,” and other times, I’m an “early majority.” Occasionally, I’m a “late majority” or even a “laggard,” depending on the trend.
I say that because if I have a problem to solve, I seek a solution. Sometimes that solution shows up on Instagram, no kidding, or on Amazon. Later, that “trend” became mainstream, and I found it at our local Walmart. One example is this battery organizer I bought two years ago that’s similar to one now available in Walmart.
I guess being classified as a “Baby Boomer” makes me wary of going near some of the trends. I’ll take “laggard” in those cases.
Gluten-free isn’t a trend—it came about because so many people discovered they had wheat sensitivities and allergies, like Elena Amsterdam of Elena’s Pantry. Reading Wheat Belly by Dr. William Davis made me believe in the gluten-free lifestyle.
Cauliflower and cauliflower rice became a foodie trend with the low-carb and keto crowd because people looking for new things discovered its versatility. (Since that blog, I’ve found bags of frozen cauliflower rice at Walmart.) Trends develop from what people want, see, and need, and take all kinds of forms.
What trends come next?
As I said, predictions aren’t hard science, so these predictions and others may not become the thing. And what happens tomorrow is anybody’s guess. The Kansas City Chiefs (and of course, Taylor Swift’s boyfriend) won the Super Bowl, so at least one blogger on Instagram this morning had a recipe for KC brisket. As if I would make anything but a Texas brisket—DUH!
Trends form around what people want and see on TV and social media. Taking a cue from that famous ball game, Taylor Swift wore a black corset top that’s been an on-and-off thing for many years. On YouTube, there’s a clip of the late Tina Turner doing a preshow performance at the 2000 Super Bowl, and her backup dancers are wearing the same style of corset tops, 24 years before TS wore one. That top is already a trend now. But since SHE wore one yesterday from an Australian designer, the Army of Swifties will probably be swift in getting their own. Not me—I’m not a Swiftian, nor will I be buying or making one just yet.
Foodie trends are the same way, like charcuterie boards. Trends of all types are influenced by everything from current events, politics, technology, popular culture, social media (of course), and just in general the way things change over time. Look how fast society adapted to working from home when they had to, and nearly everything changed overnight. Trends are also driven by changes in style and taste and become established by shared opinions and eventual widespread appeal.
Until Next Time. . . .
No, I’m not looking to start any trends, but if I do, GREAT! I just hope that trend comes with a highly acceptable payout, but not holding my breath on that one. But if you find something new to enjoy, have at it, and of course. . . .
Happy Dining!
It’s the beautiful wedding of Rafael and Carmen Cruz Rodriguez in a rustic, peaceful setting in Magnolia, Texas, just north of Katy. Finally, the blog you’ve been waiting for. Me too. TL:DR: Everything was just lovely, and of course, the food was delicious. Take a ride with us to The Springs of Magnolia.
Hi Again, Dear Readers:
So, I’ve been procrastinating for over a year with these blog posts and it’s time to just get it done. I know, there have been been a couple of other occasions where I put it off before. But seeing as the married couple just celebrated their first wedding anniversary, well, here it is.
Going to the Chapel of Love
Rafael And Carmen Had a beautiful wedding on Saturday, November 5th, 2022 at a place called the Springs in Magnolia. A year before, Raf texted me the date and they later sent out a “save the date” card to their guests.
This was a big fridge magnet, and I framed it later.
The pictures are perfect. But one thing it does not show is that Carmen is at least a foot and a half shorter than Rafael! That’s OK. If you didn’t know, you wouldn’t see it in the engagement pictures. But it’s obvious in the wedding pictures, as you’ll see.
Later on, the wedding invitation arrived.
Yup, framed that one too after the wedding.
Rafael and Carmen did the design work themselves. Nice work, well done. The design was in full view throughout the reception.
Travel Arrangements to Houston
And then BF and I made our plans to attend. We found a suitable pet sitter on Rover.com. She was a nice young lady who took care of our two dogs and two cats for the duration of our trip. Once we arranged that, I made our hotel reservations.
Rafael suggested staying in Katy because it was the easiest and best way to get to the wedding. I used Booking.com, and it was easy. For the wedding, I booked us into the Katy Hampton Inn, right off I-10. For after the wedding, I booked the Extended Stay Suites on Nasa Road 1 for the second half of the trip. It made no sense to stay 50 miles away in Katy when we were going to spend time in Clear Lake visiting people there. BF didn’t understand this until we started driving around Houston.
When I asked BF about his preference for hotel chains, he just said that since he’d stayed in foxholes with a bunch of guys, it didn’t matter to him. So, I booked our hotels based on location. I just wish that I had done a tad more research into hotels before we went. Next time we will stick with Hampton Inn. But eventually, everything was fine.
A few things went wrong for us. But we made it to the wedding on time and saw Raf and Carmen get married. We enjoyed everything, talked with some great people, and made it home safely. And of course, the food was delicious and beautiful, too.
Friday, November 4th, 2022
Finally, The day came when we drove from the Casa de Rurale to Katy, TX. We began our packing a day or two before leaving. Every day, our pet sitter kindly sent us pictures of the Casa de Rurale Zoo residents.
The day before we left, BF went to someone’s house to install a motor by himself. It had to be done, he said. But it was a bit more difficult than he expected. He hurt his hip somehow and was in pain for a couple of days, walking around carefully. He talked about dancing at the wedding, but thank heavens, he didn’t. I would later find out that he was blathering to make me worry a little. He was successful.
We left home mid-morning and made it to Katy in the early afternoon. The hotel was a little hard to find because I’m not as familiar with Katy as I am with Clear Lake. But after a lovely Mexican lunch, we found it and checked into our hotel room.
Early Voting in Texas
What I didn’t know from looking at Booking.com was that The Katy Hampton Inn was also used as an early voting station. That’s right, it was around the time of the 2022 election, and the hotel lobby was used for early voting. In Clear Lake, that early voting area is the Freeman Library on Diana Lane where I’ve early voted many times. But there was no way to know that the hotel was an early voting station when I booked.
We discovered this when we saw long lines of people trailing out of the lobby door. I went inside to check us in and get our hotel room, while BF began removing our luggage from the truck. Ever the smart alek, BF handed me some of my luggage, and carried the rest, loudly announcing to everyone in the parking lot:
“Hello, My name is James and I’m Amy’s pack mule.”
Yes, he actually said that, out loud, where everyone could hear him. There must have been 200 people standing out there, waiting to vote. He got a few laughs and a few funny looks, but not everyone in line was a Texan, either.
Tex-Mex
One of the things we did was to get a big lunch and takeout boxes so we could eat later. After driving 300-plus miles, we didn’t want to go out again, and the second half was enough for a good dinner. Besides, it was real Mexican food in big Texas style, and worth savoring. (More on that one in the next blog.)
BF’s brother also checked in with the animals in the evening, letting them out again on his way home.
After texting Raphael and letting him know we’d arrived, and BF talking to his brother, we could finally relax in our hotel room. It was lovely and very comfortable, and we looked forward to breakfast downstairs the next morning.
Saturday, November 5th, 2022
Breakfast was great. We had plenty of options and I had some delicious coffee. Because we did need a few small things, we headed to the Katy Target store a few miles up the road on I-10 first thing in the morning. BF wanted a new tie, that sort of thing. Once we got everything, we returned to the hotel to get dressed for the wedding.
Just to let him know what we were doing, I texted Raphael a few times that morning. Additionally, we had the venue and address loaded into the phone so we could find our way without any trouble. We didn’t realize what a long drive it was, and of course, BF was unfamiliar with the terrain.
Rafael told us to leave early since the wedding was scheduled for 3:00. He suggested we leave about 1:30 or so from the hotel. I’m glad we took that advice because we missed the onramp to the Grand Parkway twice. We were not prepared for driving laps on the Katy Freeway. Finally, we got onto the Grand Parkway and headed North.
The Drive
At some point, you get off the Grand Parkway and get onto a road that takes you to The Springs in Magnolia. That road gets smaller and smaller and more rural. It was almost like driving around our little rural area. Then we saw the sign.
We made it!
And then the sign that told us we were at the correct hall:
And in the right place, too.
As I mentioned in my last blog, The Springs of Magnolia is a beautiful rural spot ideal with two reception halls for such an event. Take a look:
Isn’t it gorgeous?
And this:
And the weather was perfect.
This was the chapel-like altar setup behind the hall:
Isn’t that gorgeous?
Another shot of the wedding area:
A closer look at where the wedding took place.
After parking, they directed all the guests around the back of the Stonebridge venue. We sat down, and took a selfie:
We made it!
Then I texted our selfie to Rafael to let him know we were there. I also managed a great picture of BF:
He’s so cute!
Because you don’t see him in a suit every day. I have this one framed on my desk, and why not? BF exudes “FBI Special Agent Fox Mulder” vibes here, too.
My Designer Dress
Because I sew—and I can’t help myself—I had to have a new dress. BF has a few suits, and he just picked one from the closet. But no, I needed a new dress and something stylish. After changing my mind about 187 times (vintage or modern?), I decided on Vogue 1776, a Badgley Mischka cocktail dress from a holiday season or two ago:
Isn’t it fabulous?
I showed it to Rafael, and his first question was, “You’re going to wear white to a wedding?” I forgot to tell him I was making it Navy blue before I showed him the pattern.
And you know I had to have that FRINGE! A quick trip to Etsy and I got some that arrived a week later. I stitched it to the drape and removed it when we got home to wash the dress. The intent was to have snaps to hold the fringe onto the drape, then remove the fringe for washing and storage. But I didn’t get that done on time. (I did the snaps a few weeks ago, as I’ll explain in an upcoming blog post.) It’s fully lined, too.
Unfortunately, I don’t have a good picture of me wearing the dress. . .so, it’s Navy blue, and yes, it does have the long fringe hanging off the drape. And I can’t say it looks just like that on me. Plus, I won’t bore you about how it swings when you walk or how it gets in the way when you’re seated.
The Wedding
Although everybody arrived and was seated on time, the wedding started just after 3:00 pm, maybe 15 minutes or so. But once it did, everything went smoothly. A few of Rafael’s groomsmen were members of the Texas State Guard. They were dressed in uniform for the wedding.
Three are military; Rafael is the big dude on the left.
Then came the bridesmaids, one at a time.
Get a look at that dress!
Isn’t that an interesting color?
There were four ladies:
Same color, slightly different style
I say “interesting” because bridesmaids’ dresses are usually pastel colors, like pink or blue, or darker colors like red, blue, purple, etc. Not here. These ladies were all were drop-dead gorgeous:
Yes, I know, I got the cameraman’s equipment in the shot.
They used this gorgeous and dramatic fall color for the bridesmaids’ dresses and throughout the entire wedding. The flowers all matched, from the bouquet to the cake and table flowers.
Here Comes the Bride!
And then it was Carmen’s turn to walk in her very intricate gown.
Just a few days before the wedding, Carmen’s abuela (grandmother) in Puerto Rico passed away suddenly, and her father had to go back to Puerto Rico to tend to her final arrangements. So, it was up to Carmen’s son to walk her up the aisle. He handled the job perfectly.
Here she is!
We were in aisle seats, so I got some great pictures, even if the official photographer’s equipment was in some of the shots.
I told you he was taller. And Carmen is wearing heels!
Married
The wedding ceremony went off without a hitch—well, none that we noticed. Once the minister pronounced them married, they walked back down the aisle together. Now husband and wife:
The sun came in at the right time, yes?
Raphael was impressed at some of the pictures I showed him, so he asked me for copies. Since they’re uploaded into Shutterfly, I just shared a link to the online album with him. He could easily see and download the entire collection. I think he even used one or two of my shots in his social media.
Then, they posed for a bunch of pictures, naturally! When the pictures were all finished, they went in first. I took this one, which I thought was pretty good:
They look fantastic!
And they both released this one from their official wedding photographer on their social media accounts.
Married! We were literally sitting right there when this was taken.
Then it was time to socialize and have a reception for these two.
Pre-Reception Appetizers
We were led onto the back veranda until they opened the hall an hour later. The workers wouldn’t let us into the hall just yet, so there were appetizers outside in the beautiful cool sunset:
Oh, my word. Ceviche!!!
I didn’t mind. . .except that the sole split from my right shoe as we were walking up the stairs, and my um. . .Spanx was showing a little from the bottom of my dress. Well, it wasn’t our wedding, right? Someone was kind enough to discreetly tell me, but the staff wouldn’t let me inside to fix the Spanx.
BF very kindly went out to the truck to get my other shoes. I wore a pair of Navy Crocs flats with a fancy Badgley Mischka cocktail dress, including the long fringe on the drape. The other option was black duct tape around my shoe. Oh, that’s classic, right? (Classic dork!) I later wished I’d gone with the duct tape, but I’ll explain why later. (I have since found some shoe glue on Amazon, which I’ll add to my next order.)
We met many great people, all friends and family of the now-Mr. & Mrs. Rodriguez, while enjoying some delicious nibbles:
I could have stayed here for the whole reception, but thankfully, we didn’t.
Ceviche And Empanadas
The servers were passing these cups of ceviche, the South American fish dish that is “cooked” with lime juice.
Ceviche! It was SO GOOD!
This picture of the ceviche came out pretty good, yes? It was delicious, and it included a dollop of guacamole. I also plated it to show the details:
Naturally, BF wouldn’t touch the ceviche–too exotic, even if he does like shrimp. He doesn’t know what it is or what to do with it, and lime is involved so that’s a no. That’s just more for me! But he enjoyed the charcuterie nibbles. Servers also passed around these delicious Puerto Rican empanadas, but I only had a beef one.
These were also delicious.
BF had one or two, and he enjoyed them. I kept saying “gracias” each time I was near a server because everything was so tasty.
Yes, I’m afraid “gluten-free” went out the window this time. But like everything we had, it was delicious. I can’t tell you what “Puerto Rican style” meant, but I may ask Rafael one day. When we worked together, I used to tell Raf that if ever I had a Hispanic boyfriend, his mother would be on the hook for Spanish cooking lessons.
Inside The Hall
The staff were putting the finishing touches on everything, I suppose, and getting ready for the delicious dinner meal. We sat with some nice people and had some great conversations. After about an hour of hanging out on the back veranda in the beautiful weather, they directed us to the front door. We were greeted by an enlargement of one of the engagement pictures:
Seating arrangements were posted, and we found our way to our table.
Notice how the design matches the wedding invitation, too.
We signed the little hearts:
And I think there was a book, too.
The tables and arrangements were perfectly arranged, and included the rust color from the dresses and flowers we saw earlier:
Let’s put it this way: nothing was left to chance, and every detail was taken care of to the letter, in the same fashion as Southern Oaks Plantation does.
Cocktails, The Dinner Menu, Including Dessert
I knew about the dessert menu in advance, because Raf showed it to me. But the dinner menu was a bit of a surprise:
Interesting, no?
New York Strip Steaks? Yes, thank you! And the addition of chimichurri sauce was nice, too.
Everything was so good.
I also tried the Pollo Tropical, aka “Tropical Chicken.” BF also had the steak because Pollo Tropical was too exotic for him. Besides, there were cute little desserts to sample after dinner.
Longtime readers may remember the day I made my chimichurri sauce after being gifted an oregano plant. Chimichurri normally includes vinegar, so I suggested to BF that he pass on it, which he did. But guess what? It was very delicious and garlicky but with no detectable vinegar taste. They must have omitted the vinegar. I offered to let BF try some, but he declined. He did enjoy the steak and everything else on the menu.
Yes, there was a wedding cake, keep reading. But we also checked out the mini desserts.
Because, why not?
I don’t have a picture of it, unfortunately, (or I can’t find it) but there were also his-and-her specialty cocktails at the bar. The “her” cocktail was a Mango Margarita, and I had to have one. BF was driving, and he doesn’t drink, ever, so me drinking one wasn’t a big deal. (There was also champagne somewhere in there, and I only had one.) Although it was quite a strong cocktail, I didn’t feel it, probably because of the nibbles and dinner. Even if I had become a bit tiddly, we had our phones and Google Maps to get us back to the hotel, and he would be driving anyway.
The Cake!
Of course, because there was a wedding, there was also a beautiful wedding cake.
Lots of lovely details. The flowers and pearl detail are just exquisite:
That’s a lot of work, for sure.
Oops! That’s one detail nobody asked for:
It was a big cake and needed careful handling, so a fingerprint shouldn’t be a surprise, really. Everyone handling or serving food wore gloves. We each had a slice of this delicious vanilla cake with a rich vanilla frosting. Two thumbs up here.
Other Reception Activities
We found our table and were seated with another couple who have known Rafael for many years. During the reception, we met many different people from all over Texas (I think we were the only ones from this side of the Sabine), and for me, it felt like “home.” I’m used to being around lots of different kinds of people, especially after working in the Houston Medical Center, Rice University, Compaq, and Boeing for eight years. (I was the only Boeing alumni who attended, although others were invited.) BF spoke with lots of new people that night and throughout the trip.
Remember when I said everything was perfectly matched? I wasn’t kidding. Even the napkins on the tables were that beautiful rust color.
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The table settings were just gorgeous, especially with the rust color infusion:
Our table was sort of in the middle of the hall. We were right by the stairwell when the happy couple came down the stairs to join the reception from upstairs.
They were not only happy but enjoying the music that accompanied their descent.
The back of Carmen’s dress was also quite intricate:
I suppose they were taking more pictures up there, but I didn’t ask. And these two were just so happy.
Wedding Pictures of Rafael and Carmen
Of course, the photographers kept Rafael and Carmen busy posing for pictures the whole time. When it’s your wedding, that’s what you do.
They were the only dancers:
I’ll wager a guess that their picture of them with the fog machine looks better than mine:
Family pictures were also nice:
I don’t have any pictures of Carmen tossing her bouquet. If I remember correctly, I stood with the rest of the women for the catch. Normally, I stay far away from that activity. Well, I didn’t, but I wasn’t looking to catch it anyway. Maybe they decided who would catch it, and that’s OK, too.
I managed to get a quick selfie with Rafael:
My Boeing Brother.
Didn’t get to talk to him for very long. Then again, nobody else did, either. And guess who forgot to say Hi to Rafael’s parents? I know, DUH. But it was a busy night for them, too.
Reception Amenities
Everyone received one of these cute little favors, best described as a coaster, or maybe a Christmas tree ornament if you leave it in the little bag:
Either way, it’s a pretty reminder, and BF and I both brought one home. They’re nice keepsakes for some great memories. We’ll enjoy them for many years to come, along with the next souvenir.
The Sketch Artists
We noticed people were gathered around two sides of the hall, one in the front, and one in the back. After dinner, we investigated. It seems that the happy couple brought in a pair of sketch artists to make drawings for attendees.
These ladies were SO BUSY!
Wasn’t that nice?
I think they did Rafael and Carmen’s first, then sketched others as they approached the tables. We really didn’t know about this ahead of time. Both ladies worked hard to get everyone’s beautiful sketches done. We waited until they got less busy so they could catch up a little, and this is what she gave us:
Ours was also nice, and I did see Doctor Who and his Companion vibes here. Maybe that’s just me.
Of course, the sketch captured my dorky flats with a designer cocktail dress. Now you see why I wish I’d gone with the black duct tape instead. It’s not a big deal, but again, it was their wedding. Later, I framed this little sketch, and it’s hanging where we see it every day.
Photo Booth With Video
I don’t know how to describe the second amenity on the other side of the hall. It’s a photo-booth thing where you can take still pictures and make a 30-second music video in front of a 360-degree circulating camera. We went with the pictures, but not the videos, and this is what came out:
I know, I look awful here. The dress was too big because I didn’t get to fit it correctly before we left. Bright lights, no filters, and other reasons, but lots of photogenic props for posing. BF had to lean on me a little because he was still hurting from Thursday’s motor installation. This was my one chance to wear a tiara, so I did. BF just had fun with the “wedding crashers” sign, the prop gun, and looking “gangsta.”
If you’re reading this and laughing about it now, you should be. I may try to use some photo editing apps to make a nicely framed headshot of us from one of the pictures.
We could have walked to the next “attraction” with the tiara and pea shooter in the middle of the stage and made a 30-second dance video with flashing lights and the camera racing around 360 degrees. Honestly, we had to ask about what the heck it was so we could decline! It’s hard to describe, and I don’t even know where to find something online to show it to you. Everyone was having fun making their videos, and BF was still in pain, so we just watched.
Eventually, I want to add all our pictures into a few of those little books from Shutterfly.
The Texas Military Delegation
I’ve told BF before that Texas has its own military, to which he would respond, “Oh, you mean the National Guard.” You see, he was in the Louisiana National Guard for a long time with a couple of active duty stints overseas. As a veteran, BF knows all about that sort of thing.
Except in Texas.
Louisiana has a National Guard delegation, but not a formal “state militia” as Texas does. That’s because Texas was an independent country before it became a state. BF didn’t understand, and I don’t know enough about it to give him a proper explanation.
Rafael joined the Texas Army several years ago and continues to do technology-related work for them. During the reception, we approached a couple of these Texas Military members, introduced ourselves, and asked them to explain it to BF. They were happy to talk about it, and BF learned some interesting things he didn’t know. Military guys are in their zone when they start talking about their service tenures! I was glad to see him chatting with these fellow veterans, and he learned a lot he didn’t know before.
Enlightenment
On the return drive to the Katy Hampton Inn, BF called his brother. The first words out of his mouth: “Did you know that Texas has its own Army?” I just smiled while he explained everything to his brother.
The next morning, we also had breakfast with one of the groomsmen, also a Texas Military man. We didn’t know he was staying in the same hotel. He was going home to Austin while we were headed to the Extended Stay in Clear Lake for a couple of days. When BF told me who it was, I took a picture and sent it to Raf, who got a kick out of that one. We had a nice conversation over breakfast and coffee with him, including a little more about Texas’ military forces before parting company.
The Remains of the Night
After we got our portrait drawn by one of the two sketch artists and had a small bit of the wedding cake, we left the reception.
The remains of the day, or night
We were there until about 9:00 pm, I think.
Before we left, we saw Rafael again, congratulated and hugged him and Carmen, and walked out to the truck to head back to the hotel in Katy.
It was a lovely wedding that evening with delicious Puerto Rican-style food and a great time with a diverse group of friendly people. The weather, the venue, and everything else was just perfect. The Mango Margarita added a little tasty je ne sais quoi, but not too much.
Congratulations to Rafael and Carmen, and Happy Anniversary. We hope we’ll get to see them again one day soon.
What’s Next In HeatCageKitchen
I’ll try to get these done sooner rather than later, but now that the wedding blog is done, it should be easier.
The rest of the trip to Houston
The next blog will include the rest of our Houston trip, including a visit to the Houston IKEA store. We also visited some people: Aunt Ruth, Aunt Kathy, and Neighbor E. I’ll also tell you what went kind of sideways. That will be a blog of its own.
Thanksgiving
Miss Alice and her daughter N came for Thanksgiving last week. That was a busy couple of days! We were so glad to see them, but a couple of obstacles that meant I wasn’t entirely ready when they got here. But Buddy was so happy to see his friend B-Dog, who is ten years older. I got a few pictures, but not many, because I was so involved in getting a turkey in the oven and dinner on the table. Whew!
Another wedding
Guess what? We went to another wedding, a year after Rafael’s. This one was closer to home, in the Knights of Columbus Hall in nearby Ponchatoula, LA, and one of BF’s business cohorts. It was also nice, in a smaller venue, and every bit as enjoyable. Admittedly, I wore the dress from Rafael’s wedding with a few tweaks, including the removable fringe. That wedding will be a separate blog, too.
The Holiday Season is here whether we want it or not, so buckle up and stay warm. Winter is starting to show itself, and we hope we’re ready if we have another big winter freeze before spring.
Until next time, Happy Dining!
Happy Monday, Dear Readers:
Are you over the food coma yet, or are you wondering when you’ll ever be done eating turkey new and different ways? HA–you know me, I’ll eat turkey anytime, and frequently do. Still looking for fresh turkey thighs around here. . .haven’t found them yet, but I managed to procure four at the Mandeville Whole Foods this weekend. (Turkey is cheap right now!) I was so happy when the little guy offered to butcher a turkey to give them to me, I said, “if you can do that for me, I’ll kiss you.” He looked a bit nervous, and replied, “I don’t think we’re allowed to do that, Ma’am.” I smiled and said, “Yeah, it think my boyfreind would be a bit upset with me, too.” Guess he’d never had that before; he was about 17, I think. Well, I’m a Texan, and I’m a tough customer, but I appreciated the help.
My cashier, Monica, knew exactly what I was talking about when I complained about no place for your coffee in grocery baskets here. (More on that later–and WF actually does have them.) Turns out she lived in League City for a while, and Clear Lake–and she misses HEB as well! My new BFF there. I told her all about our FABULOUS Clear Lake HEB, and how I used to have lunch on Saturdays with Miss Sunie, Miss Lei and Miss Carolyn’s wonderful samplings. But as nice as she and Lisa were yesterday, it’s getting easier, even though I still miss my HEB.
We’re going to have to take a trip to Clear Lake and buy groceries soon.
BF had to go to work early Saturday morning, but I was up early, and managed “bright-eyed and busy tailed” without the addition of caffeine, much to his dismay. BF can’t handle perky that early. He was looking for duct tape in the truck as we drove to town. (One guess.) But I’m here at the library, telling you all about my Thanksgiving.
We’re no longer taking the bucolic Cow Road, because *that* main road is now repaired after the August flooding literally broke it in several places. I’m gonna miss Cow Road, but maybe not all that much. . .it was kind of spooky at night. Episodes of The X-Files start out on settings much like Cow Road. I warned BF to lock his door when we were going home, in case *something* came out of the woods, opened the door and pulled him out of the driver’s seat. This amused him to no end.
The other night, I was heading over to pick him up for 9:15 pm, and since it was cold, I took a cup of hot tea in a lidded travel mug. I told BF I was on my way, and halfway down Cow Road, he texted me that he was getting ready to leave. I stopped The White Knight and texted back that I was “bumping and grinding down Cow Road.” When I arrived at his place of business, I let him know that I was bumping and grinding and managing a cup of tea when he texted, and I had to stop to text back, slowing me down. He was quite amused.
I’ve also visited the local Ace Hardware Home & Garden Center. They have more than just home and garden stuff. They have stuff for animals. They also HAVE animals–baby chickens!
Well, hello, there!
They carry Leghorn, Ameraucana and Bantam varieties. The Leghorns are brave, they’ll walk right up to you and say hi. The Bantams are indifferent. But the Ameraucanas are, well, chicken! When I got close enough to take a picture, they all ran to the back of the cage, like I was trying to hit them. Poor babies. When I told BF about these little darlings, he asked, “you didn’t bring any of them home, did you?” They were $3.49 each, and I actually had enough in my purse to bring three of them home to the Casa. But no, we have a 60-pound pit bull puppy who will eat nearly anything, including jumping crickets (I have personally witnessed this behavior), so I figured the little darlings were safer at the hardware store in the heat chamber. They’re just adorable, though:
What’s going on here? (I think this is the Leghorn variety.)
I enjoyed seeing them so much. . .I went back the next day just to visit them again. (BF didn’t know what to make of that, but it’s just around the corner from the library.)
See? These Ameraucanas are chicken!
They also have warm, soft bunnies and doves. And, maybe one or two other farm critters. But although they had supplies, there were no cats. Darn good thing. BF promises that we will, at some point, acquire a feline for me, but I warn him not just yet. Here’s one more cute picture of baby chickens:
Aren’t they cute? (I think these are the Bantam, but I may be wrong.)
BF’s BFF tells me that the grew up with chickens, and they’re not that cute. Oh, well. Let’s talk about a bigger bird.
As I mentioned last time, at nearly the last minute, I found myself making a full-on Thanksgiving dinner for four and a half people: me, BF, his daughter, her better half and their nearly 3-year-old son. My head was buzzing with all the details and reverse-engineering the process: when to make the brining liquid and when to add the turkey to it. When to start on the make-ahead sides, what I needed to make on Turkey Day. BF, to his credit, stepped back and let me do what I needed to, and just said with a smile, “this is your show.” In return, I promised him the best turkey he’d ever had, and I believe I delivered, based on what I heard from everyone. (Well, the wee one didn’t say much about it.) BF was also ultra-helpful in doing some tidying up, removing a lot of stuff from the dining area, including several large clear-plastic storage containers filled with my sewing patterns and a myriad of automotive things that, for the most part, belong in the garage. He went back and swept, mopped and put everything right so we could all enjoy a pretty nice meal.
We certainly did, except for one detail: BF’s daughter promised to bring mac & cheese and a pecan pie, BF’s favorite. Unfortunately, she only showed up with mac & cheese. BF was VERY disappointed to miss the pecan pie, but he did manage to find apple pie in the evening at his Dad’s house. She promises to deliver a pecan pie at a later date.
What did I do? What didn’t I do? My back still hurts from standing up for two days! But I had a blast, and all the dishes are finally washed. Let me take you through all this. Warning: I didn’t get pictures of everything. That’s how crazy-busy I was for 2 days.
BF was off work Monday and Tuesday, and we did some stuff in the house. He went back to work on Wednesday, working until 9:00 pm, and I stayed home to get everything started. I got up early, whereas BF slept later. But I got right on it, getting the turkey into the drink (brining fluid, that is.) Since I had half a jar, and we had an 8-pound turkey breast, not a whole turkey, it was plenty enough to brine the whole thing. That went into the fridge early, then I started on other things. I pulled supplies I knew I would need:
The setup (well, part of it, anyway.)
And why are those potatoes there? Mashed potatoes were requested. I also made sure these two were full and ready to rock:
Salt & Pepper–gotta have it. (Gorilla glue, behind the pepper, was not part of our Turkey Day. It’s just sitting there.)
Oh, and another special request:
Yes, she did.
I bought three boxes of this drek, I mean, holiday dinner staple, just to make sure we had enough, and I have one box left. You know what I did with it, right? But I’m getting ahead of myself.
I decided to make two loaves of cornbread: one was an old Martha Stewart recipe from her big green compendium book, and one was from Babycakes, the vegan/gluten free variety.
Real, glutinous cornbread. I think I made this for the GER once or twice.
Why both? Well, the MS recipe was for dinner at the Casa, and the vegan loaf was to take to his father’s place later. Turns out BF’s dad is a diabetic, and I brought it so that he could enjoy some with coconut oil and agave syrup. Well. . .he already had some, but I told him if he didn’t like it, I’d take it home, because I like it! No word yet on if he liked it or not. But first was the *real* cornbread, then the vegan version:
Ready for Thanksgiving!
The “regular” cornbread recipe, which I may post eventually, is pretty simple but uses a fair amount of butter, which is why it’s so darn GOOD! (A stick and half, to be exact.) Sure enough, everyone loved it, as they always do. We still have some in the fridge, but I may freeze it if BF is sick of cornbread.
Once I got all that done and the washing up finished, I went onto. . .you know. One of my favorite Thanksgiving staples.
The start of something good.
Yes, that’s the infamous Cranberry Ginger Relish (it’s no longer on Martha Stewart’s website, but a printable is available on the Recipes page.) I’ve made it many times, and it’s always a hit. Until now. Everyone said it was “OK.” Even BF. I was really disappointed–I made it with regular sugar, not SomerSweet. It always disappears, even with real sugar, but not this time.
Cranberry Ginger Relish. Oh, yes.
I made a double batch, some for us, and some to take with us to BF’s Dad’s place later in the evening. It’s easy and you can make it a couple of days in advance. No word on if he liked it, or if the rest of that group liked it, but our little group said “it’s OK.” Oh, well. . .I finished what was left over time and burned it off washing up and moving stuff around in the studio. More for me!
Also done in advance: from Ina Garten, the Barefoot Contessa, delicious Green Beans Gremolata. I did enjoy BF’s face when he asked, “what’s gremolata?” Another “pesto moment” with a cute quizzical look on his face! I explained it, of course, as a fresh seasoning blend, which it really is. Blanched the green beans, then put them into ice water, and then made the gremolata. When I finished that, I packed it up, then drained and packed up the green beans and stashed them in the fridge. And then I started the washing up.
The kids (I can say that now) were slated to arrive at 11:00 am. Of course, they didn’t make it until about 1:30, which threw me off, but gave me lots of extra time to make sure everything was DONE. Thursday I got up about 7:00 am or so, and went to work. First up: drain, rinse and pat dry the turkey:
Drying off the turkey means the butter will rub on easier and stick better.
I used my roasting laurel, which holds the turkey UP in the roasting pan. It also garnered another funny look from BF–“what’s that green thing for?” I explained that, too, as politely as I could. It’s not my intent to confuse him, only to explain. But I don’t want to sound like I’m talking down to him either, because that’s not my intent, either. But I do enjoy the funny looks!
Next up: butter it up!
Outside. . .
And inside.
This gives the turkey a nice crispy skin and keeps it moist and tasty. Since it sat in the drink all night, it didn’t need any additional seasonings like salt or pepper. It was 8 pounds, so at 350, it baked for 2.5 hours. Once that was in the oven, I did more washing up and got started on the mashed potatoes.
Low-carb folks don’t normally have potatoes, but of course, I was asked, so I did. (I also made some waffled hash browns for breakfast last week, I think on Wednesday–BF enjoyed those, too.) Using another Ina Garten recipe, I peeled and boiled some potatoes. While those were boiling, I warmed a stick of butter and some half-and-half in a small saucepan. When the potatoes were done, I put them into the stand mixer (BF also lifted that heavy thing up for me), turned it on low, added the melted butter and half-and-half, salt, pepper, and a half cup of sour cream.
Perfect Mashed Potatoes!
What Ina tells you in the book is that you can set the bowl over a pot of simmering water, and they stay hot and tasty for 30 minutes or more, but you might need more liquid. I didn’t–and this worked very well for me. Best mashed potatoes ever, and they stayed perfect more than 2 hours after they were cooked, just like this.
But get this: since sour cream only comes in a whole cup, I took some out for the waffled hash browns and dipped mine. I offered BF some, and he declined–seems he doesn’t like sour cream on baked potatoes. Thankfully, I didn’t tell him that was the “secret ingredient” in the mashed potatoes–he would have been mad at me for doing that.
Next up was a subject of much contention: sweet potatoes. Longtime readers know I can’t stand the ridiculous treatment given to these nutritional gems around the holidays, which includes marshmallows, maraschino cherries, pineapple, corn syrup and other unnecessary additions. I made my favorites, but. . .they stayed in the oven too long, darnit, and were a bit over-done.
Sweet Potato Frites
GRRRR. . .I’ll eat them. Just can’t seem to recapture the magic the first time I made these in 2002 for me and the GER. We couldn’t stop stuffing our faces with them that day, but this time. . .darnit.
Next up: stuffing. But not just any stuffing. I begged BF to let me make STUFFLES!! Yes! Two boxes of stuffles, and put them in the little oven to keep them warm. I couldn’t resist:
STUFFLES!
Those went over very well. The next day, I offered to make BF a sandwich with the stuffles, and turkey, mashed potatoes and gravy in between. He declined my inventive idea. (They make sandwiches like that at Starbucks, you know.)
Because I was being daring, I decided to try my hand at Ina’s Perfect Homemade Gravy. You know what? They LOVED IT!! I kid you not–I even used pan drippings from the turkey. It was pretty easy–start out by caramelizing the onions:
BF couldn’t believe I was cooking that much onion, but he was thrilled with the result.
I had to explain what that meant, but to his credit, BF gave me the space to do everything, and he was not disappointed. In fact, they were all expecting gravy from a packet. Oh, NO. I kept cooking the onions, despite BF’s skepticism:
Twenty minutes later. . . .
See how much browner they are? By this time the turkey was done, and I took it out to sit for 20 minutes under a foil tent. I removed some of the pan drippings and added them in. Then, as instructed by Ina, I started sprinkling in. . .flour:
Yes, real flour, not the gluten-free type.
Cook that a little:
This cooks out the “raw flour” taste.
And then add two cups of hot chicken (or turkey) broth. Ina specifies that she prefers homemade, but. . .well, this came from Trader Joe’s:
It must be heated, or I think the gravy will seize up. (I think.)
Next up was a tablespoon of Cointreau, or other good brandy. Well. . .I opened up a couple of those boxes marked “Amy Liquor” and pulled this out:
I added one tablespoon when BF wasn’t looking, and when it was all stirred up and cooked in:
Gravy!!
I added in a tablespoon of cream, which was optional, and stirred it well.
See that Cranberry Grab-It dish on the burner above the saute pan? That burner is also the “air vent” for the oven. When you use the oven, that burner gets very hot from the air vent, even though the burner is turned off. I put that dish there to warm it up so that the gravy wouldn’t go into a cold dish. Worked like a charm, too.
Then it was cleaning that pan, adding oil on high heat, then the green beans and heating them up. (I put my red universal pot lid on top to heat them faster.) A few minutes later, I took them out and put them in another serving dish, topped them with the gremolata, tossed them and covered them.
Then we heard the car door shut and the dogs making noise.
When BF’s very nice daughter brought in the hot mac & cheese, we immediately went to putting food out and having some. We had a great time. His daughter raved about the gravy, and all of them just loved it. I took a taste, and agreed that, for the first time, I like it. So, maybe one day I’ll try this again gluten free. A Facebook commentor on Dr. William Davis’ Wheat Belly offered the suggestion of thickening gravy with arrowroot in place of the flour, so I may try that at some point. (Shhh! Don’t tell BF.)
I went through at least a pound and a half of butter for Thanksgiving. BF was shocked when I told him we had no more butter, but it’s the truth–even the butter dish was empty. So when I hit Whole Foods on Sunday, I bought a pound.
Incidentally, did you know there’s a difference in the way butter is packaged on the east coast and west coast? I’ve noticed that when I’ve bought butter at Whole Foods and Trader Joe’s, they come in short, fat sticks, rather than the longer slimmer ones we get down here in the South. Turns out there is a reason for that–the ones we get here are known as “East Coast Elgins,” and the ones west of the Rockies are called “Western Stubbies.” Since Trader Joe’s is a California-based company, well, you get it. Whole Foods is based in Austin, but they also sell Western Stubbies, but I’m guessing it’s because they were primarily a west-coast store for so many years. (The first one in New Orleans was in the French Quarter, and was the size of a Circle K, until they built a bigger one in Metairie.) I found this out when I was looking at OXO’s website. You can read a little more about that on The Kitchn’s website.
We went to visit BF’s father, sister, and brother-in-law later in the evening. BF’s brother and sister-in-law brought a big spread that people were in various stages of enjoying; that’s where he found the apple pie. It was very rushed and busy, but we had a nice time with them as well.
So. . .next up is Christmas, and I have no idea what we’re doing or where. I hope to be able to do more slow cooking and maybe a bit of waffling, too. Maybe brownies, maybe cake, maybe sweet rolls–whatever they ask for, I’m up for. But I’m getting back on my regular low-carb/gluten-free/somewhat Paleo eating style, best I can.
Give some thought now to any upcoming holiday gatherings, office parties, and Christmas lunch/dinner celebrations that you’ll be attending, and what you might need to bring. Feel free to search the archives here, or start looking for some inspiration online. Start with Martha Stewart’s website, The Pioneer Woman’s website (she has a recipe section just for Christmas), The Kitchn, or jump in with both feet and get on Pinterest. Other celebrity chefs have websites and recipes, and they’re too many to list here (just pick one!) Create your “Holiday 2016 Recipes” board and start pinning. The Food Network also has a huge database of recipes (well, DUH.) But if you want more, well, ask yourself a question.
What’s your favorite grocery store? HEB’s website has a whole section for holiday things–products, recipes, etc., and you can order HEB things from the website from all over the US (except coffee to California.) Go here to find lots and lots of HEB’s recipes–just pick one. (Wait–Chocolate Pecan Pie? That could put BF on his knees!) Kroger has a general listing of recipes, while Randall’s also has a page for Christmas recipes. East-coast readers familiar with Publix will also enjoy their recipes and meal planning page. Louisiana-based Rouse’s has a recipe page as well–so if you’re looking for some Louisiana food for your Christmas dinner, take a look there. (Winn Dixie doesn’t have anything, I checked.) Trader Joe’s has a very nice recipe site, primarily using their own products, and so does Whole Foods.
No, I will NOT be making those “mirlitons.” Longtime readers know I hate them, whether you call them that, “Mexican pears” or “chayote squash.” They’re good for one thing: breaking windows. Wait a minute. . .Hatch chili bread? In Louisiana? Hmmm. . . .
OK, folks. . .I think I’ve bored you enough with getting started on Christmas early. Just think about what you’ll be doing, OK? Whether it’s a church function, going to someone’s house, or just doing Christmas dinner alone the way I did for many years, you’ve got time right now. Try out a recipe or two, gather any unusual ingredients that might be harder to find on December 20th, make room in your pantry, fridge and freezer for them, and plan your menus,but GET STARTED. If you find yourself with a last-minute invitation, check your Pinterest board for something you can make quickly or looks good.
I’m all about getting ahead of problems. You can ignore it, but it won’t go away. And if you are going to be alone, do what I did for all those years–make a delicious dinner and enjoy yourself. I recommend some good old-fashioned British comedy DVDs, too–and if you have cable, the Doctor Who Christmas special, which is always well-done and spectacular. No cable? See what your local library can get for you, by interlibrary loan, if need be. But as always, START REQUESTING THEM NOW. See if your PBS station runs Doctor Who or other British TV. Or you’ll be watching stuff on YouTube on your phone.
Library’s closing. I gotta go, but I’ll be back again real soon with more foodie things.
Happy Dining!
Happy Saturday, Dear Readers!
If you’re here in the Houston area, I hope you are dry. . .if you’re not, well, Thursday (8/20) we had some serious rain going on, complete with thunder and lightning. The HeatCageKitchen garden was happy with the extra water, but the green onions, which have been supplemented recently with two bunches of organics I bought, are nearly a foot high after 2 weeks. Not bad!
Today was our monthly district meeting, and a pretty good one, too. Our fearless district leader and hostess, LK, has finally seen her dream of her sister and family practicing Buddhism after something like 27 years of practice. Today was the day that all four officially became Buddhists, and it was also her sister, JH’s, birthday. (I also became a Buddhist on my 24th birthday in 1986, so it’s always extra special.) LK’s brother-in-law, JH’s husband, was not able to make it due to work commitments but received an official certificate along with JH and the kids. They lived in California until a year ago, and bought a house not far from LK, making LK one of the happiest people around.
To celebrate, LK drove down to Galveston this morning–during the period when we had sunshine before the rain came back again–and bought a beautiful cake to celebrate the whole thing:
Isn’t it a beauty?
Indeed, it was NOT gluten-free, and I told her I would just have one of the roses. (I didn’t, really.) Actually, I did bring home a slice of this beautiful creation for Neighbor R, my elderly neighbor, and I nibbled on the veg and some grapes that were there. Here’s a view of the inside after it was cut:
The Inside.
Neighbor K has been to PattyCakes many times since she works down there, and if I remember correctly, she brought me a couple of their delicious samplings a while back. They’re across the street from the well-known Mosquito Cafe, and are operated by the same people.
Since we have a couple of diabetics in addition to me, who avoid this kind of thing, LK kindly had cut veggies and Tzatzaki, which was very tasty. Might have to make that myself some time. I’ve got the recipe, but I’ve never made it; however, I don’t know what recipe LK used for today’s delicious dip.
If you’re a fan of Starbucks, The Safe Haven With Food, and you’ve been enamored with their recent food offerings, I discovered a bit of a hack. By accident, of course. A couple of months ago, I met with a potential copywriting client at a Starbucks in nearby Pasadena (that’s where the business was located) and I got there early. While my computer was booting up and connecting to the WiFi, I found myself hungry for some reason. I looked in the case and found their little yogurt cups with fruit. I picked up the one with cherries, and thoroughly enjoyed it before she arrived.
A couple of nights ago I was hungry, and I started prowling in the fridge (as we single folks are wont to do) and saw the container of Fage yogurt in there, and suddenly the light lit up in my brain! Five frozen cherries, in a little dish, microwaved for about 20 seconds on 50% power to get the chill off them; chop them, put them back in the bowl, then spoon some of that Greek yogurt in the bowl. Mix well–carefully, or in a bigger bowl–and sweeten to taste. Use whatever you like–stevia, saccharin, Somersweet, whatever. Because remember, the one in Starbucks has sugar in it–you don’t have to do that. I don’t miss the crunchy part, although I do eat it when I have one in Starbucks (it’s wheat free.) Which has been exactly. . .twice. I never forgot it, but at $3.95, it’s not a habit, only a handy option I’ve had twice.
The Starbucks Evenings menu hasn’t yet appeared here in Clear Lake, to my knowledge, but it has in New York. You can see the actual menu here, but from what Lindsay Putnam of the NY Post says. . .do not bother. Remember that those breakfast sandwiches are frozen and heated in an oven before the barista hands them to you, so naturally, so is the Evenings menu–no real cooking goes on in Starbucks. If you do eat one, you think about how delicious it tastes. . .and not much else, OK? Yes, I have had the sandwiches a few times, less since I read Wheat Belly, but the last time I had one of those big croissant bun sandwiches was out of necessity a few months ago. So the Evenings menu, tempting as it may look, may, in fact, disappoint. I’ll let you know if I get to try it.
Then again, New Yorkers seem to judge everything harshly, and it was brand new, so maybe she was just there on a bad day. Use your own judgment, as always.
Now, another story about the GER. He loves it when I write about him.
The GER goes fishing usually on Mondays with a friend who has a boat, and while this week’s haul. . .was not, last week they caught more river monsters. I gave him a ride somewhere last Tuesday, and he told me to bring something to keep it cold. He told me to share it with Neighbor K, but K didn’t wanna mess with no fish that night, so I offered some to Neighbor R after I cooked it.
This was a big fish. Flounder, if I remember correctly. Not like catfish, frying catfish is easy. So I treated this big fishy with the respect it deserved and broiled it. I’m not kidding when I tell you it was a big one:
The GER’s big fish.
It was about 15 inches long, I think, but I forgot to measure it. I thought about stuffing it, but that wasn’t an option:
A big, heavy skeleton that would require some major filleting skills. . .which I don’t have.
Sometimes he’ll give me filets, but sometimes not, like this one. The only option was to roast it whole and pull the flesh off the skeleton, since there was no easy way to stuff it. I set out to the garden and gathered up a few things:
The setup.
Green onions (from the ones I planted in the garden), mint, parsley, some rosemary and basil, plus some lime zest. Using that mezzaluna knife, chopped it as best I could, and added some kosher salt:
Gremolata a la Amy.
Then it’s just used as a rub on both sides of the fish:
Big, BIG fish!
I put it in the toaster oven on “broil” until I thought it was done, and it came out pretty darn good:
It needed salt, in my opinion, and I gave the easily-removed, skinless chunks to Neighbor R, and made sure there were no bones in it. I had three meals out of that fish along with some baked sweet potato sticks. YUM.
In the last couple of posts, I spoke about Red Dwarf, the crazy-wild British comedy that combines science fiction with slapstick comedy. Here’s a short clip of the song I was singing while I was dealing with said fish in an episode from many years ago. The character, Cat, just LOVES fish! That comes back to haunt him in Season 9 when a despair squid is found in the water tank. . .oh, nevermind. If you’re not a fan, it won’t make a lot of sense. It’s kind of like explaining something from Doctor Who to someone who has never seen it or understands it. Like the GER!
Tomorrow is Sunday, and I’ve got to plan out the week’s eating. Breakfast, lunch and dinner, and I think there’s going to be some chicken in the Crock Pot. . .again. But since I found two big packets of chicken thighs on sale at Target Friday night, it’s a good thing.
School’s opening real soon, so if you’ve got students at home, you’ll be gearing up now to make those mornings easier. I’m looking at waffle iron hacks and cheats on Pinterest now, and I’ve started a board to keep them in one place. People have figured out how to cook all kinds of things with waffle irons, and YouTube has a collection of them as well. Just go to YouTube and type in the search box, “waffle iron hacks” and/or “waffle iron recipes” and you’ll see ingenious ways people have used a waffle iron for anything *but* waffles.
One of my writer friends, a Christian copywriter here in Texas, posted on Facebook instructions to take those cinnamon rolls in a can and cook them on a waffle iron, then pour that sugary frosting on top. Looks a lot more appetizing than the ones made the *normal* way. It made me want to head to Kroger for a can and make them myself! But I didn’t, and I’m researching new ways to use the waffle iron daily instead of just occasionally, when you make waffles.
One interesting idea I saw on Pinterest was to spray the waffle iron, heat it, then put frozen tater tots on the bottom, covering the grid. Close the lid, and a few minutes later, crispy hash browns! Admittedly, that’s not something I would make for myself, (at least not with frozen tater tots) but I might do that for the GER or someone else who really liked hash browns. I’ve eaten hash browns occasionally, usually at Denny’s on my birthday with my Grand Slam; but as a rule, potatoes are not in my fridge.
Remember: 110v vs. 220v. And don’t forget your college student headed for the dorms this fall.
Have a great week, and whatever you do cook and eat–Enjoy!
