All Things Considered...

I’ve been thinking a lot about some pretty deep issues lately…like becoming a Vegetarian.

(I think that sound I just heard was Mr. Wilson passing out)

It’s not just because these days it’s a healthier option, either, although it is. Additionally it’s not because meat has become INSANELY overpriced- although it has. It’s a moral decision. Other life forms were NOT put here for my dining pleasure just because I got the thumbs…I get a sickened feeling when I think about chicken farms, beef farms, and slaughter houses. So much so that it’s prompted me to ask the "what entitles me?" question and I’m hearing…silence.

This is the natural twist of a path of spiritual evolution, Witches. We question ourselves, our actions,  our beliefs, and the world as we THINK we know it.

You think maybe it’s because I’m getting older. Maybe I’m just a softie. Is she a bleeding heart-tree hugging- hippie underneath her cold, hard, take no prisoners-pit bull loving exterior? Would it be any better if it was more personal and we actually raised animals in a decent and humane way for slaughter? I don’t know- I’ve never done that. Really, I have no interest in doing that. I’ve always done my hunting in the meat department of the local grocery store, armed with my loaded wallet and shopping list.

I think honestly it’s just that you never stop growing up…and I’ve hit that space in my evolutionary development where it’s just not good enough to "feel bad" about the way things are. "The way things are" has simply GOT to change. That’s just not a good enough reason to stand still and be part of the unaware masses anymore. I also understand that this is an intimate choice, and may not be appropriate for everyone.

But it is for me, and I’m starting now.

*An interesting thought; did you know that we are one of the only countries that eat meat every day, usually with MORE than one meal…and almost ALWAYS with dinner?

What are your thoughts on Vegetarianism? Are you firmly entrenched in one camp or the other?

Until next time-

Sit down and eat your veggies :)

Mediterranean Pasta With Roasted Red Peppers and Almonds

Ingredients

12 ounces campanelle, penne, or some other short pasta

4 red or orange bell peppers, cut into quarters and seeds removed

3/4 cup pitted kalamata olives

1/2 cup coarsely chopped roasted almonds

1/4 cup olive oil

1 tablespoon fresh thyme leaves

kosher salt and black pepper

Directions

Cook the pasta according to the package directions. Reserve ¼ cup of
the cooking water; drain the pasta and return it to the pot.
Meanwhile, heat broiler. Place the peppers on a baking sheet skin-side
up and broil until blackened, 8 to 10 minutes. When the peppers are
cool enough to handle, scrape away the blackened skins with a knife
and discard. Cut the flesh into 1-inch pieces.

Add the peppers, olives, almonds, oil, thyme, 2 tablespoons of the
reserved cooking water, ½ teaspoon salt, and ¼ teaspoon black pepper
to the pasta and toss to combine (add more cooking water if the pasta seems dry.                                                                                               

Boston Vegan
Tracy Wilson on Facebook

Find me here too: Gypsy Summer

Customs of the Past

I don't know about you, but a Snickers just doesn't cut it for me in the afternoon...how ridiculous is the notion that a little candy bar can adequately substitute for a tradition that started almost 200 years ago.



Tea time, Witches.                              

Maybe it's my heritage that makes me wish for times gone by-Tea time is probably encoded into my DNA. I've noticed recently that I've lost the eating habits of my youth; but perhaps that's not necessarily a good thing. How many of you- in the pursuit of "healthy eating", are actually eating in a way that seems unnatural to you? I think I am, and I wonder how many of us have health issues due to the fact that we attempt to enforce habits on ourselves that just aren't natural...or healthy?

When I was younger (before I turned 35ish) I frequently ate 2 meals a day, and a snack- with coffee- in the afternoon sometime between three and five...my own version of afternoon tea. I maintained a steady weight, felt good in spite of the fact that I was a smoker, and I don't recall that I had a tendency to over eat, in fact just the opposite. Most of that is different now, and I wonder if it has more to do with my straying from the eating habits of my youth and less with the fact that I'm just getting older.

I wish High tea would come back in style...did you know they called it "high" tea because you partook of it at the dining table? "Low" tea was eaten in sitting rooms and parlors; and at coffee tables, which are lower in height than a typical dining table. The British ate a hearty meat (protein) breakfast, and a late dinner. Tea was what held them over till their later evening meal time.
I think I am gonna go back to the way I used to eat- and see what happens. I really don't remember why I stopped. It was no doubt a health trend- but I am beginning to wonder if we don't do better when we take into account how our ancestors adapted mealtimes to their lifestyle and their geography. Based on the model of my lineage, I should be eating a very early breakfast and a pretty late dinner- with tea in the afternoon. Ironically, that's also my default setting.

Something to think about.
Until next time-
Peace in your heart

Want to try it for yourself? How about your own Ladies Tea Party.
Stash Tea Company
Tracy Wilson on Facebook

It's Right Around The Corner...

Are you excited yet?

Here, in Lady Savannah, by the time this month is finished it will officially look AND feel like spring. I am so ready to be there, Witches, it's not even funny. Of course, I am just a little excited about everything that we have planned for this year, and that includes- last but not least- riding the Harley all over the peach state (and beyond) with Mr. Wilson.

Over the last couple of years, we got really serious about our garden. We grew tomatoes, peppers, and some beautiful flowers. This year? We haven't planted a damn thing. Honestly, I don't know where we'd find the time with all that we have on the books. It's almost time for our Florida trip, obedience classes have started with Owen...Annie goes for her Therapy Dog certification on the 25th, family will be arriving soon for a visit next month, and 2012 will see-if all goes as planned- the very first National Pit Bull Awareness Day celebration here in Savannah...more about that later, I hope to have much to share with you soon on that subject. We have several fund raising events already in the planning stage for the next six months so I expect that we'll be busy right up until Halloween!

With all our extra activities, it's time to bring out some more of our "Drive Thru Alternatives"...great tasting simple recipes to keep your family out of the drive thru lane at least one night per week. With all the recent bad publicity regarding McDonalds, I'm all for anything that helps to keep you and yours away from them and theirs, and seated at your own table, enjoying a healthy, home cooked meal.

Until next time-
Peace in your heart!

Chicken Dijon with Teriyaki

4 boneless skinless chicken breasts

4 oz. dijon mustard

1/4 cup teriyaki sauce

1/4 cup bacon bits

1/2 cup grated Parmesan cheese

Preheat oven to 400 degrees F (200 degrees C).

 Place chicken in a 9x13 inch baking dish. Slather mustard evenly over chicken, and then pour teriyaki sauce evenly over all. Sprinkle with bacon bits, then cover with cheese.

Bake at 400 degrees F (200 degrees C) for 30 minutes.

Rice Con Queso

Vegetable cooking spray
1/2 cup chopped onion
1/2 cup chopped green pepper
1 cup water
1 can (14 1/2 oz) no-salt-added whole tomatoes, undrained and chopped
1 cup long grain rice, uncooked
1 can (4 oz) chopped green chilis, drained
2 tbs minced fresh cilantro
1/2 cup shredded reduced-fat Monterey Jack cheese

Coat a small nonstick skillet with cooking spray; place over medium heat until hot. Add onion and green pepper; sauté until tender. Transfer mixture to a large saucepan.

Add water and tomatoes, stirring well; bring to a boil.

Stir in rice and chilies; bring to a boil. Cover, reduce heat, and simmer 20 to 30 minutes or until rice is tender and liquid is absorbed.

Stir in cilantro. Transfer rice mixture to a serving bowl and sprinkle with cheese.

Serves 8.

http://www.razzledazzlerecipes.com/quickneasy/rice/rice-conqueso.htm

If you are local to the Savannah area, are a "Pit Bull parent" (or any Bully breed) and would like to participate in upcoming events with us, you can find us here, on Facebook- or you can contact me personally.

Tracy Wilson on Facebook

Solace Pit Bull Rescue

Shepherd's Pie Paula Style

I think it’s comical when Witches who couldn’t cook their way out of a paper bag throw stones at Miss Paula…

Yeah, that's right. THAT Paula.

You ain't ready.

C’mon now, we’ve all heard the gossip and stories- that doesn’t change the fact that Paula is the Grand Dame of Southern cooking and that means all is as it should be. Where would we do without her Strawberry cake recipe…her wild rice salad…her coconut cake…her FRENCH TOAST???

Let’s face it- the world would be an unfulfilled (and butter-less) place full of unhappy, grumpy, whiney, SKINNY, carb-o-holics. Myself included.

Paula has been there to lift my spirits with her “comfort food” recipes when I’ve needed her. It doesn’t get any more comfortable than Paula Deen’s Southern Fried Chicken. I don’t understand why people have to put her down so much; she herself has stated “I am a cook, not a dietician”. In this calorie/body image/health food conscious society, that takes guts.

If you’ve been thumbing your nose up at Miss Paula’s recipes, well… shame on you. 

You must not have enough butter in your diet :)

Until next time,

Peace In Your Heart

Paula's Shepherd's Pie

Ingredients:                          

1 small onion, peeled and chopped
14 tablespoons butter, divided (1 stick plus 3/4 stick)
1 1/2 pounds leftover pot roast, cubed
Salt and black pepper
8 to 10 medium red new potatoes
2 cups milk
1/2 cup sour cream
2 cups instant biscuit mix
1 1/2 cups niblet corn or mixed vegetables, prepared according to package directions

Preheat oven to 350 degrees F.

Pot Roast Layer: In a large skillet over medium-high heat, saute onion in 2 tablespoons butter. Add pot roast and cook until browned. Season with salt and pepper, to taste. Set aside.
Potato Layer: Peel and slice potatoes 1/4-inch thick. Place in a saucepan, cover with cold water, and bring to a boil. Cook for approximately 15 minutes or until fork tender. Drain potatoes and transfer to a mixing bowl. Whip potatoes with an electric mixer, mixing until moderately smooth. Don't over beat them; a few lumps are nice. Add 1/2 cup heated milk, 1 stick butter, and sour cream. Season with salt and pepper, to taste. Whip again until mixed. Adjust thickness by adding more milk, if desired.
Biscuit Layer: Combine biscuit mix and 1 1/2 cups of milk. The mix should be thinner than that of normal biscuit mix but not runny.

Spray a 9 by 9 by 2-inch pan (or any similar casserole dish) with cooking spray. Layer mashed potatoes halfway up the sides of the dish. Next, spread a layer of corn or mixed vegetables on top of the potatoes. Then add the layer of pot roast and onions with gravy. Pour the biscuit mix over the meat. Melt 4 tablespoons of butter and drizzle over top. Bake for approximately 35 to 45 minutes or until top is golden brown. Let stand for a few minutes before serving.


Tracy Wilson on Facebook