June 8, 2011 · 7:59 AM

Oh, hail. It’s finally raining in Houston!

Love the rain, but those white blobs are pea & marble sized hail. Yikes!

That’s right, people. For the first time since January of this year (I’m not making this up), we finally got some rain in south Houston. In fact, we got about 40 minutes of rain and about 5 minutes of pea to marble sized hail. TCP and I were so excited about the rain, we didn’t even care about the hail. Not at all.

This pile of pea-sized hail stones pooled by our front door.

Then we looked out the back door and yelled, “The baby pineapple!!!” at the same time. By then, we were getting pummeled, and there was no way to stage a rescue without getting beat to death. Luckily, those big wide fronds did a great job of deflecting the hail stones. A few did land around the pineapple fruit and roll down to sit at the base, but there is no apparent damage to the fruit. The fronds didn’t fare so well. As you can see in this next photo, they suffered substantial hail damage. You can see the white pea-sized dents on the fronds.

The hail left white dents on the pineapple fronds. Ouch!

We’re expecting more storms this week as our record high temperatures meet waves of moisture blowing in off the Gulf of Mexico. Rest assured that I will be crafting some sort of shelter to prevent our baby pineapple from suffering any more trauma, and TCP and I from suffering any more pineapple-based heart palpitations. On the bright side, we finally got some rain!

Normal year-to-date rainfall for the Houston area: 20″
Year-to-date rainfall since January of this year: 1.33″
Average temperature in Houston this time of year: 90F
Previous record temperature for this week (1980): 98F
New record temperature for Houston set this week: 105F
(data courtesy of the Houston Chronicle website)

Is it just me, or does it seem like we’ve had some of the wackiest weather ever this year? Record breaking floods and draught, a record-breaking number of wildfires, late snows and tornadoes. What gives? I’m nervous to think what the hurricane season may bring. I mean, c’mon…. Massachusetts had a tornado! When is the last time anyone heard of a tornado in the Boston area? Feel free to throw in your 2 cents worth. Are you experiencing wacky weather in your area?

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June 6, 2011 · 12:00 AM

On Guest Posting & Oatmeal Cookies

This post was created for a guest appearance on the La Petite Pancake Blog, written by my blogging friend, Mads. While she’s away attending a friend’s wedding, she invited me to write a guest post. It’s a first for me, and I’m both flattered and excited. Here is the recipe I shared with her readers. When you get a chance, click on the link above and visit her blog. She’s a hoot, and she has the cutest little pug named Josie, whom I may just have to kidnap some day. This is an abbreviated version. To see the full post, click on the link above.

NanaBread’s Cinnamon Oatmeal Cookies:
1 cup (2 sticks) of unsalted butter, softened
1 1/4 cups firmly packed brown sugar
1/2 cup granulated sugar
2 large eggs
3 tablespoons milk
2 teaspoons vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
2 1/2 cups of old-fashioned oats, uncooked
1 cup of raisins or chopped pecans (optional)

Pre-heat your oven to 375F. Using a mixer, beat the butter and both sugars together until the mixture is nice and creamy. Add the eggs, milk and vanilla and beat well to combine. Add the flour, baking soda, cinnamon and salt and beat just until well combined. Mix in the oats and blend until they are thoroughly incorporated. If you’re using raisins or nuts, add them with the oats. I like to use a cookie scoop to form golf ball sized balls, but you can use two spoons to scoop and place balls of dough onto un-greased, non-stick cookie sheets. If you have those great silicone baking mats, use them. Drop the dough balls about 2″ apart, since these will spread as they bake.

Baking time for these is 11-13 minutes, or until the centers look done and the edges are just beginning to brown. If you like them really chewy, take them out closer to the 11-12 minute mark. If you like them crispier, leave them in up to 15 minutes, or until they turn a nice golden brown. Allow the cookies to cool on the baking sheets for 10 minutes, then move to waxed paper to cool completely. Once your cookies are cooled, store them in an airtight container. If you’re going to stack them in layers, I recommend you place pieces of waxed paper or parchment between layers to keep them from sticking together.

One of my favorite ways to eat these is to make homemade ice cream sandwiches using two cookies and a small scoop of softened vanilla ice cream. You can make a big batch of these in advance and store them in your freezer. Just take them out of the freezer to thaw about 5 minutes before serving. Mmm, mmm good!

Now go forth and bake, my friends! And Mads, thanks again for including me in your guest-posting party. It was an honor and a pleasure and great fun!

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June 5, 2011 · 6:00 AM

Happy Birthday to My Very Best Friend

Yup...you're still super after all these years.

Happy 54th birthday, honey. You’ll always be The Complete Package to me.

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June 3, 2011 · 6:35 AM

Six Flags Over Two Coneheads

Summer has me thinking about family.

Family has me thinking about old photos.

Old photos remind me that our mother used to dress us alike.

When we were little, our parents took Big Sis and I to the Six Flags Over Texas theme park in Arlington, Texas. Once again, Mom made our outfits. I forgot to ask her if this was a special occasion, or if these were “every day” outfits. If so, knowing we wore the dresses regularly would be fine and dandy. They’re cute. Knowing we wore the hats out in public more than once would be tragic.


I’m the garden gnome standing on the bench. “You talkin’ to ME? Are YOU talkin’ to ME?” It’s hard to be tough in a conehead hat. When I see this picture I think, “Okay, I’m pretty sure the guy riding the big tricycle works here, but what about that guy in the front right corner wearing the striped hat and matching shirt?” Does he? I sure hope so, or we’re not the only one with outfit issues. Speaking of… does anyone else think Mom looks a bit like Gaga in that photo?

Hey, Mom…. who’s that old goat? No, not the scruffy gray one we’re petting. The skeevie one watching from behind the fence. Don’t get me started on the fact that his hands are in his pockets and he’s leaning in for a good look. {shiver}

“No! {insert diva moment here} I will not look at the camera! I don’t care if you are pointing and telling me to.” Besides, I know what’s going on in this photo. I’m looking for the barf bag. It’s supposed to be behind my copy of SkyMall. Wait! Where’s my copy of SkyMall?!? Big Sis looks a little too happy to me. I’m starting to suspect she swiped my peanuts and one of those tiny tequila bottles.

Ahhhh….there we go. I’m feeling better now that I have my SeaBand on. And I’m WAY out ahead in this horse race. Beating your Big Sister? Priceless.

This last photo was taken on the Sky Ride, high above Six Flags. Don’t you just love amusement parks and greasy food? All I can say is don’t get between me and my fried carnival food. Oh, sweet glorious corn dogs of my youth!

What’s that Dad? What do you mean we’re not stopping for a corn dog?

Now you’ve done it. That’s it!! I’m outta’ here!

As soon as we get down off this thing.

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June 2, 2011 · 7:00 AM

TCP Cooks: Smoky Baby Back Ribs


Of all the things The Complete Package cooks, his smoked meats are among my favorites. Pork ribs, brisket, pork tenderloin, chicken breasts – it’s all good. One of my personal favorites is the pork ribs. They’re not only delicious as a meal – with baked beans and potato salad, they are fabulous as leftovers. Once the meat falls off the bone (literally), it can be used in posole, pulled pork sandwiches, and one of my favorite light summer meals – smoky pork lettuce wraps. Today, I’m sharing TCP’s secret formula for fall-off-the-bone smoky pork ribs and those easy, flavorful wraps.

Here’s what you’ll need for the ribs:
1 rack of pork baby back ribs
2-3 teaspoons of garlic salt
2-3 tablespoons of Salt Lick Dry BBQ Rub
aluminum foil and oak smoking chips

First, remove the pork ribs from the package and rinse them thoroughly. Pat dry with paper towels. Using a sharp knife, remove the silver skin from the back side of the ribs and leave the fat on the top side. Sprinkle liberally with garlic salt, then apply a light coat of the dry rub mix, rubbing it in until the entire rack is coated. If you can’t find Salt Lick rub, you can order it online or simply substitute your favorite brand. If you’re in Texas, you’ll find it in HEB stores.

TCP uses a gas grill, but you could do this with charcoal, too. Heat the grill to high heat and sear the ribs on both sides, until they are browned and crispy. Remove the ribs from the grill so you can adjust your grill temperatures as follows. Remember: the key to tender smoked ribs is “slow and low” which means a longer cooking time at low heat. The result is smoky perfection.

If you are using a gas grill, turn off the heat on ½ of the grill, and turn the heat on the other ½ of the grill down to medium heat. This divides your grill into a “warm” side and a “cool” side for smoking your ribs. Place your ribs back on the cool side, and a wood chip packet on the warm side (see below).

If you are using a charcoal grill, remove the grill from your cooker and push your charcoal briquettes to one side of the grill. If you still have quite a few hot coals, use a pair of tongs to remove some of them. You want half of your grill to be free of coals, and half your grill to have just enough hot coals to cause your wood chip packets to smoke. Use extreme caution when moving hot coals!!

Rip off 2 sheets of aluminum foil about 12-14” long. Place 1 ½ cups of oak smoking chips in the center of each sheet and fold them into a sealed packet. Using a sharp knife, cut 6 to 8 slits in the top of the foil packets to allow the smoke to escape. Place the ribs on the “cool” side of the grill and one of the oak chip packets on the “hot” side. Close the grill and allow the ribs to smoke for 30 minutes. After 30 minutes, remove the first wood chip packet and replace it with the second. Smoke for an additional 30 minutes, making sure the “cool” side of the grill doesn’t get too hot, overcooking or drying out your ribs.

After one hour of smoking on the grill, place the ribs into a baking pan, cover tightly with foil and place them in a warm oven (250F) for 3 hours. When you remove them from the oven, remove the foil and allow your ribs to rest for 10 minutes before cutting into them. When I say cutting them, I really mean using tongs to pull the rib bones out. It’s not really cutting if they fall apart when you touch them. As a bonus, your house is going to smell fabulous and your neighbors are going to be ringing doorbells trying to identify the source of this heavenly aroma. It’s up to you whether you share or not. I’m not saying a word.

Smokey pork, scallions & hoisin on crisp Boston lettuce? Win-win-win!

For the lettuce wraps, you’ll need:
one head of Boston lettuce
2 to 3 cups of leftover smoky pork rib meat
2 or 3 scallions, sliced lengthwise into 3-4” strips
your favorite hoisin sauce

Separate your head of lettuce into individual leaves, cut your scallions into thin julienned strips, and warm your smoky rib meat. To serve, hold one lettuce leaf in your hand. Place a spoonful of smoked pork in the lettuce leaf, add scallion shreds and top with hoisin sauce. Roll and consume. It’s that easy. If you’re a rice lover, you can add steamed rice to your lettuce wraps. If you like crunch, you can add those crispy chow mein noodles. I’m a purist. I like to keep it simple with pork, scallions and hoisin. But that’s the beauty of leftovers. You can be as creative or as straight forward as you like. I just wish I had the words to describe how incredible this tastes. Oh, TCP and smoky pork… I love you so!

Now, if you'll excuse me, I have a date with a lettuce wrap.

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June 1, 2011 · 6:34 AM

Baby Pineapple Update: Day 40

The Grand Dame & her Little Prince - hanging out on Day 40.

Today is Day 40 in our adventure to grow our own pineapple. So far, it’s been glorious. The biggest surprise, besides how fast she’s growing, is the rows of gorgeous purple flowers. I never expected that. In fact, I had no idea it would bloom all around the pineapple. It’s really beautiful. Here’s a close-up of the flowers so you can see them in all their glory:


And now, here’s a photo of the pineapple I got for Mother’s Day. It came from the grocery store. In fact, it is the pineapple we used to create Spike – pineapple plant #2. Notice those golden pentagon shapes on the sides of the pineapple? See those little brown pointed tags sticking out of each pentagon? That’s where the purple blooms emerged and then died back. Who would have guessed?

The store-bought pineapple that birthed Spike.

How cool is that? I had NO idea that those little shaggy brown things on the side of a pineapple used to be gorgeous purple flowers. I’ve learned so much from our pineapple plant. I really have. And because of it, I have a much greater appreciation for every pineapple I see in the grocery store, and for the people who grow them. I wonder if they name their pineapples, too?

Here’s the gratuitous 3-panel shot so you can see how she’s doing. As you can see, the shoots are bulging from the base of the pineapple fruit. I keep expecting them to pop out onto stalks any day now. They’re fascinating. Since we’re hoping to get at least one more pineapple from this plant, we’ll have to cut at least one of the shoots off once they fully emerge. According to my trusted Hawaiian Ag website, I should be able to plant the shoots to create additional plants. Then we’ll have a full-fledged pineapple farm (of 3-4 plants). Okay, it will be more like a pineapple “patch” but I’m okay with that. Overall, things are progressing beautifully. Maybe I’m just a proud pineapple mommy, but I think my baby is turning into one gorgeous little lady. “Who’s a pretty girl?”

To see them up close, click on the photo. To return, just hit your “back” arrow.

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May 31, 2011 · 2:28 PM

Buy Local Spotlight: The Flower Markets on Fannin in Houston, Texas

Do you live in Houston, Texas? Do you love fresh-cut flowers? If you love them like I do, you need to visit the flower markets on Fannin. My personal favorite is Rosewood Flowers at 4821 Fannin, just south of 59 and north of Hermann Park. The Complete Package and I like to stop by whenever we’re in that part of town, which just happened to be yesterday. Lucky me! Not only do I have a thoughtful husband who takes me on dates to try new restaurants, but he takes me to Rosewood and lets me pick out whatever I want. Yesterday, I went in search of peonies, but I found orange Gerbera daisies, yellow mums and two dozen yellow roses – the official flower of the state of Texas. Usually, I’m a pink rose or peony kind of girl, but yesterday these beauties jumped out and brightened my day. They’re so vibrant and colorful, I just couldn’t ignore them. Thanks to TCP, I have a lovely bouquet to enjoy for the next week or so. And the best part is that I got 40 gorgeous flowers for around $35. The next time you’re in the area, drop in and check out the enormous selection of fresh-cut and potted flowers available. If you’re visiting downtown Houston via the Metro Rail line, don’t forget to hop off and shop!

Now…how about you? Have you been to the Fannin flower markets? Is there a flower market near you that you like to visit? If you love fresh-cut flowers, I’d love to know what your favorites are!

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May 30, 2011 · 8:26 AM

Swamp People have invaded my home

"Daz a beeg alligeduh. Yup...BEEG alligeduh!"

Please, somebody help me. The show “Swamp People” has invaded my home, and The Complete Package is responsible. If you remember, we do not have cable television in our home. That fact alone has spared me from a lot of mindless programming. But then Netflix expanded their streaming repertoire, and we now have access to shows like “Ice Road Truckers” and “Swamp People.” Have you ever seen the swamp people? It’s Cajun gator hunting at its finest. Which is to say that it’s a step up from “Okie Noodling” because firearms are involved. I have no idea what the appeal is, truly, but TCP? Oh, yeah. He’s addicted. Smitten. Enthralled. And me? I’m disturbed. Confused. In denial.

Here’s a sampling of the phrases I’ve heard my college-educated computer engineer husband yell at the television this week:

“That’s Troy, honey. For the record, Troy is my favorite.”
(From the show’s website: “Known as the King of the Swamp, Troy is one of the bayou’s most charismatic hunters, a Cajun proud of his family’s long history in Pierre Parte. Last season he and his son captured the legendary Big Head, a huge 11-foot gator. This season, he and Jacob work with a new team member, a tough talking lady hunter named Liz—and don’t you dare call her Elizabeth.”)

“It’s a tree shaker! He’s got a tree shaker!”
(definition: a tree shaker is an alligator who is large enough to shake the tree the bait, line & hook are attached to.)

“Thaz a beeg alligeduh. Yep. A BEEG alligeduh.”
(translation: someone has just snared a very large alligator.)

“Oh, sweet! Junior just said, ‘pass me anudder rancid chicken!'”
(translation: I’m trying way too hard when I make dinner.)

Quote from the show: “Only the men cook alligator.” Cut to swamp women sitting on the dock drinking cocktails from plastic cups.
(translation: I’m trying way too hard when I make dinner.)

Alligator chef: “Tonight, we havin’ alligeduh à la sauce piquante!”
(translation: I’m not trying hard enough when I make dinner.)

Quote from the narrator, after gator hunting didn’t pan out: “It may have been a bad day for gators, but it’s a good night for froggin’. And around here, they eat just about anything for dinner.”
(translation: I need to read the menus closer the next time we visit New Orleans. Or hit Pat O’Briens first. They make a mean hurricane cocktail. Truly.)

Fascinating Fact: Did you know that if you measure the length between an alligator’s eyes and the tip of his snout, it will give you the alligator’s length? For example: a 12″ head measurement means a 12 foot alligator. See? The show goes beyond pure, guilty pleasure entertainment. It’s educational, as well.

Now, for the record, I’m not running down alligeduh hunters. I’ve eaten alligator and frog legs myself. Not often, granted, but I have tried them. I guess my problem is that I don’t like to see them killed any more than I’d want to watch a show called “Slaughterhouse Superheroes” and hear someone scream things like “He’s got a big burger there! Yup, a BEEG burger!” But that’s just me.

And I felt shame that “The Bachelor/Bachelorette” is my guilty pleasure show. How about you? What shows have you talking back to your television?

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May 27, 2011 · 8:27 AM

Hot Fun in the Summer Time

I’ve been holding on to these photos since Mother’s Day. Every time I look at them, I start giggling again. You have to understand, most days it’s just me, TCP and the dog around here. It’s quiet in our home. Very quiet. But when My Baby and Bama Boy visit with our two grandkids, all heck breaks loose. Fun, fabulous heck. Hilarious, giggly, exhausting fun. Mother’s Day weekend was no exception. Especially when The Complete Package, aka “Papi”, erected a DIY water park in the back yard. Since daily temperatures in Houston are hovering in the 90’s, it was an oasis. It started with the kids playing in the inflatable pools.

Then it moved to the new Slip-N-Slide. I don’t think I’ve seen one of those things since I was in high school. They’ve been greatly improved since the early ’80s. Gone are the days of a simple piece of plastic and a garden hose. Now they have a blue bumper down the side that shoots water to keep the slide slippery, and a “cushion” at the end so you get good and soaked as a reward for your courage.

We had a great time getting soaked with Jonah Bear and Lilly Bug. But the most amusing part of the day had to be the to-the-death, no-holds-barred Slip-N-Slide grudge match between our daughter and her husband. It was amazing. And cut-throat. And hysterical. Thank you, God, for high-speed digital cameras.

Oh, to be young and enthusiastic! I’m not saying who won because we were all winners in my book. I will tell you that the grandkids were not the only ones to take a nap that afternoon. So, how are you planning to keep cool this summer?

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May 26, 2011 · 6:40 AM

A “Versatile Blogger” Award? Cool!


Katie at Broken Resolutions has seen fit to bestow a Versatile Blogger Award upon me and for that I say, “Thanks, Katie! That’s cool!” I’m honored you think my little blog is award worthy, and I’m thrilled you’ve found inspiration here. Or at the very least, some entertainment value. The Complete Package will be happy to hear that his steak sandwiches with soy-ginger mayo have become a staple in your home. They are fabulous, aren’t they? And addictive.

And now, on to some award business. I’ve linked to Katie’s site above so you can check out her blog and photos of her adorable little munchkin, Bugaboo. Katie writes about her life, family, and job and the daily struggles & victories she faces each day as she tries to balance them all with grace. I hope you’ll drop in and visit her very soon. When you do, tell her I said hello!

Next up, sharing seven things about me that you may not already know:

1. I rode in the Goodyear Blimp as a child. Mom still has a photo of me and Big Sis to prove it. I was wearing my Brownie uniform. It happened sometime around 1969 to 1971, and I still remember how awesome it was.

2. I played the french horn in junior high & high school. Yes, I was a band geek.

3. Some of the movies I love: The Princess Bride, Forrest Gump, Benjamin Button, Mr & Mrs Smith, Sleepless in Seattle, It’s a Wonderful Life, Up, Fantastic Mr Fox, Everything is Illuminated, that last Diehard movie, Shindler’s List, The Lord of the Rings trilogy, Rango… well, there are just too many to list.

4. I love pancakes. Fluffy, homemade pancakes. And breakfast for dinner.

5. Born in Dallas; raised in Fort Smith, Arkansas. Big city girl, that’s me.

6. I once had to have my car towed when it slid off the highway during a hailstorm. I was dressed in a full chicken costume.

7. I’m a “glass half-full” person, always trying to find the positive in any given situation. My usual mantra is something along the lines of “S#!t happens, so you may as well laugh about it.” It has served me well.

For my last order of business, I will share two blogs I love. I won’t be redundant, since I’ve mentioned a few others before, but I will share two more I adore.

Jenna’s Everything Blog – Jenna hails from Chicago where she shares an apartment with her husband and a burgeoning window garden. Her blog is filled with recipes (her pasta pomodoro made my blog last week – it’s fantastic), family stories, and lots of photos. If I had to pick one thing about Jenna that I love the most, it’s her enthusiasm. She tackles everything with gusto and a sense of humor. I found her through comments she posted on The Pioneer Woman’s website. She was one of a lucky few women who won a weekend at PW’s ranch, and her stories of that experience with her lovely mother at her side, hooked me. Thanks for sharing so fully, Jenna. I always look forward to what you’ll do next!

Lucky Girl Sweets n’ Stuff – Katie is a fellow Texan, calling the hills northeast of Austin home. She’s a school teacher by day, and food blogger by night. Girlfriend loves to cook. Along the way, she throws in interesting stories about her life with her trademark spunk. She’s getting ready to launch a new website, The Hill Country Cook, so visit her now and get to know her, but stay tuned to see what the new website will bring. She’s destined to do great things. For now, check out her video series of recipes she submitted for the “Real Women of Philadelphia” cooking contest sponsored by Paula Deen and Philadelphia Cream Cheese. Oh, the things Katie does with cream cheese!

A note to the bloggers mentioned above: you are under no obligation to pass this award along. You may exercise your free will at any time and simply smile and pat yourselves on the back, if you so choose. Or you can join the fun and pass it along to those you admire. Your choice. That’s the deal. Free shipping & handling. Limited time offer. Thank you for calling Time Life Books.

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