
Big Freeze of February 2021. We were there and lived to tell about it. Deer sausage was involved.
Hi, Again, Dear Readers:
I know, it’s been a while again. Still writing for clients. We all had a setback about six weeks ago. Perhaps you heard about it, and perhaps you experienced it. We did, and so did friends.
I’d planned on having this as part of another post, but it’s too long. Let me tell you all about it, with some news first.
Hubig’s Pies Return Soon
You read that right–the famed Hubig’s Pies will be returning sometime later this year.
I wrote about Hubig’s Pies a few years ago, and despite people asking for them, the company and its owners have been struggling to get them back into production. But they’re now on track for the return, 100 years after they first appeared.
Then, of course, the pandemic. They were supposed to return already, but bringing back such a well-loved tradition takes a lot of hard work. If people open up a Hubig’s and turn their nose up, it’s all for nothing. So, understandably, it’s taken a while.
BF will be all over them, I’m sure. I’ll just watch from a distance.
The Big Freeze
OK, so. . .you want to know what took me so long to write again? I’ll tell you–we all froze over. No kidding. And Valentine’s Day was spent getting ready for the incoming winter storm.
We didn’t get to do our normal Valentine’s Day “dinner and a movie at home.” Sunday was spent making preparations as fast as we could. But BF did bring home something for me, even though he said he didn’t want anything himself:

Yes, they are as good as they look.
Admittedly, they were absolutely delicious, but I ate just one a day.

Isn’t it lovely?
It seems that someone BF knows through work used to work for Albertson’s, one of the grocery stores in Hammond. She worked in the area that did this kind of thing but now does it on her own. Reasonably priced, he said, so he ordered some and brought them home the day before (Saturday.) He was off on Sunday the 14th–good thing.
Prep Work
We worked it–from pulling space heaters into the house to gathering up flashlights, candles, power banks, and every other emergency thing we have to do. This included washing clothes, dishes, and checking the foodstuffs we had available, knowing what we needed and what to get to prepare. That’s how we spent Valentine’s Day–preparing for the incoming freeze.
Unfortunately, the three IKEA tea light lanterns I had were left behind when I moved here, so we had to be really careful with the little candles. I still have some heavy glass tea light holders and have since ordered some of these Rotera lanterns from IKEA’s website, along with two packages of their tea lights. The ones I bought locally some time ago last about 15 minutes. With hurricane season just a couple of months away and the occasional random power outage, they’ll be well worth the wait and investment.
Fixing The Sweater
A couple of years ago, Simplicity published what I think of as the quintessential winter sweater, #S8738. Made with a sweater knit bought by the yard, this pattern just said “sweater” to me. I’ve made nine of them from different types of fabrics. All but one came from online vendors; the grey waffle knit came from a cut bundle at Walmart. It does get *that* cold here, unlike Houston and New Orleans. And for a freeze, well, you need sweaters, right?
Now I have a total of 16 sweaters. Some of the later ones were indeed made from Walmart cuts, including a black-and-white buffalo check knit that I made into this sweater from Simplicity’s #S9178.
This particular garment was one of the first of the sweaters I made from #S8738 using this fabulous southwestern knit from Fashion Fabrics Club:

Isn’t it AWESOME?? (I love Southwestern prints.)
Problem: because the polyester fabric isn’t very stretchy, the collar was too snug, making it too hot to wear for very long. I had to wait until the weather was cold enough, but even then it was a “heat trap.” Solution: take the scraps and cut a new, larger collar, cut off the existing collar below the seam, then install the new one into the bigger neck opening.
Knowing I would need all my warmest clothes for the next few days, I set out to fix this sweater for good. I had to get BF to help me FIND the scraps, but once he did, I got to work. It didn’t take long. Now it’s more breathable and lets the heat out as it should. It’s one of the last things I did before we went to bed that night.
Monday, February 15
The freeze and storm moved through the entire state of Texas, bringing snow, ice, and power outages into Louisiana. Houston actually got snow, and some parts west of us did, but we didn’t. (Still wishing, but maybe next year.)Â I was in touch with a few folks, and they had different stories to tell.
- Aunt Ruth near Manvel, TX, lost her phone and Internet, and experienced low water pressure, but never lost power
- The GER lost power and water, and it got down to 58F in the Funk House/Junk House before Centerpoint restored power to his neighborhood
- Miss Alice, now living in the Medical Center area of Houston, had power, but her bathroom facilities went out, likely to a broken pipe, and was subsequently repaired
- RR in Katy, TX, aka “Banana Rat,” was fixing burst pipes at his own house as well as his girlfriend’s mother’s house
- Neighbor E lost power intermittently, and his sister in another part of Houston lost power four times. Eventually, the power came back on and stayed on, and they were ok. He sent me a couple of pictures of the winter wonderland at El Dorado Trace:

This picture was taken just inside of the front entrance, and the office and clubhouse are on the left side. Farther left outside of the picture is where I lived for 12 years.
Nobody’s going swimming today.

Ice skating, anyone?
No Water
Water went down because plants had no power to operate, leaving lines and mains to freeze. But our waterworks in St. Helena Parish’s apparently had power, thank heavens.
We did offer Miss Alice, Neighbor E, and the GER a place if they wanted to come, but all declined. Neighbor E waited it out, and was eventually OK and enjoying his favorite hot chai lattes in his own kitchen again. The GER said he was helping out the “old ladies in the neighborhood who shouldn’t be living by themselves.” When I told Miss Alice, she said that he was “doing the work of the Buddha.” Well, he was, and people in his neighborhood are thankful.
Freeze East Of The Sabine
BF was at work that Monday morning and the freezing rain began about 10:00 am. We were up early–I started off with coffee and morning prayers and worked my way up.

This is what greeted us on Monday morning. It stayed this cold for more than 48 hours.
We were out of dog food, and my plan was to visit Tractor Supply before the freezing rain got here. Well. . .first, the truck was literally frozen over.

That’s not thawing quickly.
I started the engine, but the thick coating of ice wasn’t budging. Just to get into the truck to start it, I had to crack the thick ice on the truck door handle.

The door handle was just as covered as the mirror. It had been raining for quite some time.
BF had the same thing on the blue truck when he went to work earlier that morning.
The outside faucet was frozen over too, so I couldn’t get water without turning off the truck. Most of the water on the ground was also sleet or otherwise frozen. Everything was freezing up fast.
I thought I’d use the TS app to order curbside–but the app wouldn’t work for me. Getting to TS before their employees went home was not happening. BF ended up getting dog food at Piggly Wiggly on his way home before they closed up shop.
Then about 10:30 am, the power went out at the Casa de Rurale. That’s when I started chanting for all of us.
Without Power
I made sure my phone was charged, plus the power banks we have were also charged. I was in touch with BF, Miss Alice, and Neighbor E by text, as well as the GER and Aunt Ruth by email. (Turns out the GER recently got himself an iPhone, and texts now. What’s this world coming to?)
I posted on Facebook and Instagram to let folks know what was going on. Well, everyone was in the freeze and doing the same thing. One of the Houston TV stations’ Facebook page mentioned lighting candles for warmth. So that was the first thing I did, putting them all on the dining room table. There is a flashlight or two in every room in the house, including one hanging next to my desk. But without power, candles are the way to go until you can find a way to generate heat. ALWAYS exercise caution with lit candles, especially with pets and/or children around.
BF got calls from the neighbors on both sides, asking if he had power. NO, but he knew about it from Entergy’s phone call and my texting. They worked until about 4 or 5, but BF went to Piggly Wiggly long before they closed and had everything ready for whenever they left the shop.
Pictures Of Winter
Meantime, I took a few pictures to enjoy:

You have to admit, it does look pretty.

This is a pecan tree outside the front door.
This green ground-cover plant by the tree didn’t die in the freeze–and it was fine after the ice melted.

No kidding, they crunched when I touched them.
Social Media
One lady posted this in the official Instant Pot group on Facebook:

That’s using your noodle!
If it works, it works! I did offer to put the slow cooker or IP on the generator, but BF said we didn’t need to. But I couldn’t leave this for the Instant Pot post.
This was also posted in the same group:
Others posted these, good now as well as later:
Plumbing problems? No, you don’t.
The GER said that a neighbor chased down a plumbing truck just to get a part to fix something. It was that bad in Houston for a while.
And for fun, Neighbor E sent me this one:
There will be a Shutterfly book at some point for all these pictures. We can look at them in the summer when it’s 90 degrees.
BF To The Rescue
Did I mention BF hates cold weather?
So while I was inside with the animals trying to stay warm and watching the temperature go down one degree at a time, I cut some fabric by the open window while there was still some daylight. I had another t-shirt under the sweater. BF told me not to worry–it would be fine once he got home. And it was.
You see, BF has been in this freeze situation before. For such a thing he has a gasoline-powered generator, as well as a camping stove that’s powered by bottled propane. From the minute he arrived and brought everything inside, he swung into action.
First, he went out to the shop and slid that generator across the ice-covered expanse of land, and set it up on the porch, running the cord in through the slightly opened front window. The cold air was kept out with a towel blocking off the opening. With four plugs available, two went to space heaters, one to light. We unplugged one thing to charge our phones, make coffee, whatever. We then went into town to fill up three or four jugs with petrol to keep the generator running.
Deer Sausage
If you’re a veg type, I’m sorry. People go deer hunting around these parts. Deer sausage happens both here and in Texas. In Houston, Neighbor J upstairs used to bring me deer sausage occasionally when he went to West Texas for hunting. The processors added too much jalapeno for him, but I thought it was delicious.

Deer sausage cooking for dinner. You have to boil it first, then fry it. That’s what he said.
About a month before our epic winter storm, BF had the opportunity to buy some deer sausage from someone who was unemployed and made it for someone who refused to pay for it. I was a bit perplexed when he told me about buying so much, but I just found a place for it in the big freezer. We’ve had it several times since then.
Dinner By BF The Chef
On this night, our dinner was deer sausage and eggs:

There he is!
I tease him sometimes that he cooks a little something and then prances around like he’s the French chef Escoffier. Teasing aside, shortly after this picture, we had a hot, freshly cooked keto-friendly dinner:

Yes, we were indeed fortunate and thankful.
Light in the kitchen was from a big burly cordless Snap-On shop flashlight that’s to the left of him. It has a heavy, flat bottom so you can set it on a flat surface. The neck pivots up and down so you can get it in just the right place. I can’t find anything similar on either Snap-On’s website or Amazon to show you. There was still a bit of light from outside while he was cooking.
Our camp stove provided some heat, which was also helpful. But it should never be used as a sole heat source indoors.
Of course, BF was puffing his chest out a little, proud to take care of “The Little Woman” (me) in the harsh, cold winter days. He’s done this before and knew exactly what to do. I hugged him a little tighter and made sure I helped whenever he needed me. Miss Alice, The GER, Neighbor E, and Aunt Ruth all got a kick out of the picture, too.
Living And Waiting
BF connected a lamp to the generator so I could do evening prayers and cut more fabric. (I’ve got a huge bag of projects ready to sew now.) I chanted for everyone affected by the freeze, which is such a rare thing in this part of the US. Houston, Galveston, New Orleans, Baton Rouge, and every place in between just don’t have that kind of weather very often. Most people aren’t prepared for it.
We had two space heaters in the house and ran them on the generator 24/7 until it was over. One of them was next to the dogs so they could stay warm as well.
In order to add more petrol to the generator to keep the heaters running, BF got up in the cold at 5:00 am, then went back to bed. He also ran the freezer and the refrigerator for a while on the generator to make sure everything stayed cold. Some folks reported putting their frozen foods outside–well, it is a freeze, after all–which technically works. But experts were also telling people it could be dangerous if the food thawed and froze again. We were OK.
The Java Cafe’
The next morning, I needed coffee. So I plugged the kettle into the generator and used a French press:

I had to have coffee, OK?
I also pulled down the old Krups cappuccino machine, which I bought in 2013 and rarely use.

It’s been a while since I used this.
We had milk, so I figured the freeze it was a great time to clean it up, try it again and read the manual, too.

That’s better.
I can’t say that it works any better than I remember, but I’ll just have to keep playing with it. I only used it because it plugs directly into the generator.
Thawing And The Return Of Power
Our little enclave finally had power again at about 5:30 pm on Tuesday, roughly 36 hours after it went down. We turned the heater way up, disconnected the generator, and got back to it. The dogs were just so unfazed, and the cat just stuck with BF any chance he got.
Large falling branches coated with ice broke the power lines, causing the outages. ALL the trees had a heavy coat of ice like the pecan tree. The local state DOT came around on Tuesday morning and pushed them off the roads so the utility folks could get through and fix the power lines. I went out for a walk and surveyed the road. I’ll add those pictures in a little photo book.
The next day, we were busy washing up the kitchen, laundry, and tidying up everything that we had to postpone during the freeze. Aunt Ruth said later that her kitchen was a bit of a mess, too. I couldn’t get any work done for two days, and I’m just now finally caught up, almost. No kidding.
A week later, it was 80F. No kidding.

Yes, that’s me, just a week later, when the world had finally thawed. We were luckier than many.
More To Come
I made a delicious keto recipe last week. I liked it, he didn’t. But it’s fast and easy, and goes over well if you don’t mention “cauliflower rice” to anyone. The infamous Instant Pot post is way overdue and I think I’m just going to finish it up and publish it, with lots of backlinks.
Spring is here, and that means asparagus and other wonderful things, like basil and making pesto. Oh, I have about two years worth of pesto in the freezer, but there’s no saying I can’t make more.
We’ve tossed about the idea of trying to garden again, but I’m taking it with a pound of salt. I’ve still got some parsley to dig up, and I need to start getting basil plants soon. A full-fledged garden? We’ll see. BF now has an old Ford tractor he bought from someone nearby who doesn’t need it, so that will come in handy. . .IF we garden. Again, we’ll see.
In the meantime, Happy Dining!
Corn–picked fresh–is a summer favorite. We picked some.
Hello, again, Dear Readers:
I had something else planned for this blog post, but don’t worry, it’s coming soon. I already told Aunt Ruth, and she’s going to be looking at the screen funny when she reads this. Besides, just about everyone knows what corn is, right?
We had to pick some of our corn today, but we should have picked it earlier.
 The Garden Massacre
When Tropical Storm Cristobol knocked over a stalk of corn, we didn’t think much of it.
About two weeks later, a very bad storm system passed through. We had about three days of very heavy rain, including lightning. One strike was VERY close to us, but we don’t know where it landed. Our neighbor doesn’t, either, but it scared all of us.
A day or so later, we noticed that there were more stalks knocked over, and this morning, it was worse:

Oh, the humanity!
Two of BF’s car-guy friends were here this morning borrowing tools. The elder man said, “Looks like the ‘coons found a place to eat.”

Heartbreaking
Raccoons. On TV, they’re cute and cuddly, but don’t let that fool you. They’re destructive little buzzards that pull over the stalks, then nibble on the corn. They don’t eat the whole thing, mind you, just pull back some of the husk and nibble on what they see. Then they move onto the next cob, leaving most of it to waste.
Nevermind what I was calling them this morning when I was pulling the yellowed stalks out of the ground. It wasn’t nice.
So that means we started picking the remaining corn. We should have picked it before, but BF remembers how his Dad grew corn. . .and we lost some. But we got 11 ears that were in pretty good condition.
What We Got
BF began pulling the husks and the silk off the corn right outside. I don’t know why he did, but you shouldn’t do that.
Ideally, pick them right when you’re ready to cook them, or at least, leave the husks on until you cook them. By the time I got to cook them in the evening, they were starting to dry out a little, but they were OK.

Beautiful, yes?
In the evening, I had to get out the biggest pot I had, which isn’t a heavy-bottomed pot from The Martha Stewart Collection At Macy’s. No, this big tin pot was given to us, and it’s the biggest one around. It doesn’t even have a lid, and it sits atop the fridge most of the time. I filled it with water, salted it, and waited forever for it to boil, even though I put the universal pot lid on it.
Of course, it’s been many years since I did this, so I had to look it up. But BF, ever so helpful, offered, “I think you just boil it.” So that’s what I did.
After I looked it up.
Help Me, Martha!
Years ago I made corn on the cob for my then-fiance and used a recipe out of Martha Stewart’s big green cookbook. We boiled the corn with a touch of sugar in the water and made a butter-lime combo to coat it. It was unusual but very delicious. I don’t believe I’ve made it since, even for the GER.
A quick search today on Martha Stewart’s website gathered 203 recipes, all for corn on the cob, and I skimmed through a few of them until I found what I wanted.
I followed the directions for boiling them, and they came out fine.
But when I saw the article on “upgrades,” I was intrigued. The one that caught my eye, of course, was the basil-mint pesto. I have plenty of basil and mint, and decided to go for it.
This is the mint after I cut it. Those stalks are over a foot high:

It just gets water, honest.
I only needed a quarter-cup of basil, but I need to make more pesto soon:

Some of the zucchini leaves were cut to give the herbs more sun
I thought I had too much, but it turns out I had cut exactly enough. I’m getting good at this:

When you eliminate the stems, you find out how much you have.
After pulling leaves and measuring them out, I washed them:

All nice and clean.
Then started the process.
Now Make It
You add the 3/4 cup of olive oil into the blender with two cloves of garlic and blend.

I didn’t use EVOO in this one.
Leave the mixer running:

Doesn’t look like much yet.
Then start adding the mint and basil leaves:

Carefully, of course.
To avoid a possible big mess, I just used the removable cap in the lid and added them in there, a little at a time. Let it blend for another minute.

Not your normal pesto.
There are no nuts, just herbs, oil, and garlic. Next, I poured it out into one of the many containers I have for regular pesto:

This will stay in the fridge for a few days, then I may freeze it.
I felt like it needed salt added at this point, so I did, just a shake, then mixed it.
Pesto On Corn
The corn was still hot, so I had to try it out. Brush it right on like melted butter.

Oh, yes!
I made sure to add plenty:

Cover the whole thing
It was at this point that I discovered the pesto needed some salt, so I added some directly onto the corn before adding a shake to the pesto.

Coarse kosher salt, right on top.
I didn’t wait for BF. I had mine right away.

Tah-dah!
It’s worth the trouble, honest.
The Fourth Of July
It’s this weekend. If you’re making corn on the cob. . .you’re welcome. Pick some, buy some, go to the farmer’s market if you have access to one. If not, your usual grocery store will have some too. Try out the basil-mint pesto if you’ve got herbs, or try out one of the compound butter recipes, like this chive butter. (One day soon!)
I also offered to make this delicious looking dish for us, Ree Drummond’s Fresh Corn Casserole. I hate that word, but it’s simple and uses fresh corn. From Facebook, I sent him the link and asked if he’d like me to make half the recipe so I could use the small oven.
His response: “I know you’re trying to enlighten me. You’re trying to drag a caveman out of his cave.”
I followed this comment with several amusing caveman GIFs.
Don’t forget about using your:
- Slow cooker
- Waffle Maker
- Instant Pot
To make things easier this weekend if you’re entertaining or meeting up with family and friends.
Slow cooker guru Stephanie O’Dea has oodles of recipes available on her website and they’re indexed here. You can sign up for her emails too.
Terry Boyd’s Blue Kitchen blog today sent an email that offers 15 recipes for your July 4th holiday menu. He always has some good food to share, and he publishes more than me, too. He and his wife have been busy and not blogging as much lately, but that’s OK.
You’re also welcome to check out the recipes page here, of course. Looking for a blog on a particular subject? Use the search function on the right-hand side of the page if you’re looking for something specific–I may have written about it previously. If you’re looking for something related to the slow cooker (aka Crock Pot), that’s the best way to find it.
The *next* blog will be about another delicious garden-based topic, and probably something you’ve never heard of.
Have a great holiday weekend.
Enjoy!
What to do with that tarragon plant in the garden? I found something to start with.
Hi, Again, Dear Readers:
After I published my June Updates post, it dawned on me that I could do something right then with some of the tarragon: a compound butter. Then it became digging out that lone chicken breast from the freezer and cooking it with the compound butter, and adding some cut sweet potato fries.
Hungry yet? Let me tell you how I did it.
The Realization
I was actually walking the dogs when I realized that I could do this. Compound butter!
If you’re not familiar with compound butter, it’s simply a stick of softened butter with some herbs, spices or other flavorings mixed in. They can be savory or sweet, depending on what you want to use it for. There’s a longer explanation here on The Pioneer Woman’s website with some recipes. You can always make a recipe on your own.
But I didn’t have a recipe, it was mostly for using some of the tarragon. And it was easy!
I let the butter soften up for a while, and just dropped it into a bowl. You don’t want to melt the butter, because then you have to chill it and let it get malleable again.
I simply cut two stalks of the tarragon, washed them, and began chopping it with a big, sharp knife, until it was very fine. Dumped it into the butter, mixed it up well, and, voila:

Tarragon compound butter.
I added a small amount of salt for taste–like maybe 1/8 teaspoon of that salt. Just taste it to make sure it has enough, but not too much, to your taste. And mix it VERY well, of course.
Making Dinner
At the same time I took out the butter, I took out the bag with the lone chicken breast in it and let it thaw as well. It was just a plain, boring, flavorless chicken breast on its own.

That doesn’t look terribly exciting, does it?
Because it was damp, I dried it off:

This gives a better surface for the butter to stick to.
Using two small spatulas, I dug some of the butter out and dropped it on to the chicken and rubbed it on each side:

It looks easy because it IS.
Then I added it to a baking sheet with some cut sweet potatoes coated in a bit of olive oil and salt:

Just the perfect amount
Once I got the sweet potatoes in one layer, it was ready to bake:

It was just enough for me, but you could always make more.
And because I wanted to eat soon, I heated the little oven to 425F. It was ready in about 25 minutes.
Freezing The Remainder
Now, this “recipe” didn’t use the entire stick of butter. If I were cooking for me and BF, or more people, I probably would have used the whole thing. But this time, it was just me, and I froze the rest. You could also do this if you were making several types in advance.
Get some waxed paper, parchment paper, or butchers paper, and plop it down on the paper:

Just like that, but it’s not ready to freeze yet.
Because it’s soft but not melted, you can turn it into a roll, just like on the Pioneer Woman’s website:

It takes a small amount of fiddling and rolling, but it’s easy once you get the hang of it.
Now roll it all the way up and twist up the edges like a Christmas cracker:

Twisting the edges keeps it in place for when it freezes
I stashed mine in a freezer bag to hopefully prevent freezer burn.

That’s all there is to it.
If you wanted to store multiples, just use a felt-tip pen to write the type on the waxed paper. You don’t want to mix up tarragon compound butter with orange honey butter, right?
When you’re ready to use it, just slice off what you need to add delicious taste to anything you’re cooking.
Dinner Smells Good
About the time I finished this up, dinner was ready. I plated it and it was perfect:

It was delicious!
The chicken was perfectly cooked, tender and moist, and the butter also made it over to the sweet potatoes. Maybe I should have left off the small bit of olive oil, but it tasted fantastic.
Where was BF, you ask, when I was making this deliciousness? He was at work, and got a pizza for his “pit crew.” He came home with three slices left of it for lunch.
Tarragon Gifting?
Ok, not everyone is going to appreciate a couple of branches of the plant–that’s OK. But I did do some checking on Pinterest for some more ideas.
I also discovered that the tarragon I’m growing is called Texas/Mexican tarragon. (Being a naturalized Texan, I bought it.) It’s not the French tarragon we’re used to buying. I found the plant. . .somewhere, and stashed it in the ground when it was time to plant. No complaints.
Tarragon vinegar is a longtime favorite, and I may check into making some of that. I did that once, a long time ago, so maybe it’s time to do that again.
Tarragon oil may not be a good idea for long-term storage because of the possibility of bacteria. I learned that back in the 90’s when I made seasoned bottles of vinegar one year for Christmas. I had fun collecting wine bottles from one lady I used to know in New Orleans–she drank a lot of wine and kept me supplied with empty bottles for months.
I also saw a reference to adding tarragon into pesto, so next batch, I’ll be trying it out. I have plenty of basil to work with, trust me.
Maybe compound butter as gifts? It’s an idea, and it’s quick. Just have to make sure it stays frozen until use.
That was just a quick glance at Pinterest, I’ll do a more in-depth look soon. If I have to start making gifts now, it’s a great time to do so and have them ready for the holidays.
Which will be showing up sooner than you think.
Need a dinner idea tonight? Here you go–try some tarragon compound butter on your next chicken, turkey or other poultry dish for a delicious herb taste.
Enjoy!