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 I just recently did an internet search on the moral to the story of Chicken Little. I found a website that offered several theories. One thought is we need to investigate things fully and don’t make assumptions. Don’t believe everything you hear, be cautious of gossip and hysteria. Lastly, if one could be more rational in thinking, one acorn falling doesn’t mean the sky is falling. During this current crisis, some people may have fallen into thoughts of hysteria possibly fueled by a variety of media sources. While we were instructed to remain home, you were able to have limited movement.
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 The other afternoon I took the rare opportunity to sit down and catch up on some of my magazine reading. My husband subscribes to Garden and Gun. I went to their website and found out how they came up with the name. The title of the magazine refers to a “metaphor for the South—its land, the people, their lifestyle, and their heritage.”[1]
In the February/March 2020 issue, they wrote, “The Ultimate Guide to Grits.” In the article they spoke with chefs on how they chose and what mill they prefer grits from. They also discussed preparation, what type of liquid to use, method of cooking and the chefs all agreed butter was necessary in grits, what additions they like and, lastly, what to do with leftovers. Ever since we started visiting Charleston, I purchase Geechie Boy Grits. We had our first taste of grits at a little storefront market/deli that has since closed. We’ve been to Charleston several times and I always pick up Geechie Boy Grits. Back in 2016 I started making shrimp and grits, a recipe from the Williams-Sonoma website. I love the grits in this recipe because they add both Parmesan and shredded cheddar. [1] “Garden and Gun Magazine” Rebecca Wesson Darwin, President and CEO, Garden and Gun  What a glorious day weather-wise today, the sun came out after a gray start to the morning. I had a nice 2.5 mile walk on the boardwalk then it was time to get busy doing something.
When I spoke to my granddaughter the other evening, she requested pink scones. Of course, Nana couldn’t refuse her request, but I had no red food coloring. What I did have was a can a beets that I purchased just before the great food rush for COVID-19. I thought a bit of beet juice in my wet ingredients would do the trick and it did. After incorporating the wet with the dry, the dough was a lovely soft pink color. I found an easy to prepare vanilla scone recipe on the King Arthur Flour website.
 In my daily email newsletter from NYTCooking, I came across a quick and easy recipe for Black Pepper Beef and Cabbage Stir Fry (by Sue Li). The recipe takes a quick 20 minutes, plus a few minutes for prepping the cabbage and feeds 2 to 4 people. Ingredients needed for this recipe are whole black peppercorns, garlic, light brown sugar, cornstarch, 3/4 pound sirloin steak, neutral cooking oil, soy sauce, 1/2 head small green cabbage, sherry vinegar, sesame seeds, scallions and rice.
 My husband and I just had “Cheesy Baked Pasta with Sausage and Ricotta” (recipe by Melissa Clark), the seventh recipe out of The New York Times Cooking, “One Pot/Pan/Skillet.” This recipe did not disappoint either. It was also a first for me cooking dried pasta in tomato sauce; not boiling water.
For this recipe, you’ll need extra virgin olive oil, 3/4 pound of bulk hot or mild Italian sausage (pork, chicken or turkey), garlic, oregano, fennel seeds, red pepper flakes, 28 ounce can of whole peeled tomatoes with their juices, a 14 ounce can of crushed or strained tomatoes, bay leaves, 12 ounces of dried pasta (small shells, farfalle or other shaped pasta), 8 ounces fresh mozzarella, Parmesan cheese and basil leaves.  There are a total of 24 recipes in the NY Times Cooking supplement issue of “One Pot/Pan/Skillet, 24 Brilliant Recipes for Everyone Who Hates Doing the Dishes.” So far, I’ve made 6 of them. This week I was called upon to pick up my granddaughter at daycare as her parents had late work days. Instead of my husband getting to try Dijon and Cognac Beef Stew, my daughter and her family got the opportunity.
The recipe calls for salt pork (I substituted bacon), an onion, shallots, 2 pounds beef chuck, cognac (I substituted brandy), beef stock, Dijon mustard, Pommery mustard or other whole grain Dijon mustard, carrots, mushrooms and red wine. This recipe is a one pot meal that takes approximately 3 hours from start to finish. The recipe says that it serves 4 to 6 people. I feel it more adequately feeds 3, possibly 4, people based on the fact that I had just slightly less than 2 pounds of beef chuck. |
