Wednesday, January 16, 2013

TV

These last few months I haven't been able to bring myself to watch much of my normal television favorites.  CSI, Bones, etc.  There's just been too much death and mayhem in real life lately for me to find much enjoyment in watching it on television.  I've had to use a Wayback Machine, of sorts, for my entertainment needs lately.  One of my current (past) favorites is WKRP in Cincinnati.  I watched it quite a lot when I was a kid, but so much of it went over my head that I'm able to enjoy them now and take something new away from each episode. 

My oldest son watched an episode with me while he was home from college over Winter Break.  We got just a few minutes in and he turned to me and asked, "Who's the bad guy in this?"  He could barely believe me when I told him that there were no bad guys in the main cast and that most of the guest star bad guys could hardly be considered bad by today's television standards. My daughter watched an episode with me later and didn't understand why Bailey being a woman was an issue in deciding whether she could go on the air or not.  My little girl had no comprehension of gender discrimination and this was a way to ease her into the idea that things had not always been as they are today.

Of course, no Thanksgiving is complete without viewing Turkeys Away.  That's the episode where we get this gem from Mr. Carlson:  "As God as my witness, I thought turkeys could fly."

Since Jan 1st WKRP has been coming on 8 times a week between it's runs on Antenna TV and FamNet and I couldn't be happier.




Saturday, January 12, 2013

Beer Bread

Last week when I was doing the weekly grocery shopping I picked up a six pack of Samuel Adams Winter Lager on a whim.  I'm not much of a beer drinker, but my husband likes to try new flavors.  Unfortunately, this one was way too sweet for his tastes and I was left with 5 bottles of beer in my fridge taking up space.  So I decided to try making beer bread.

Ingredients
3 cups of all purpose flour
3 tsp baking powder
1 tsp salt
1/4 cup sugar
12 oz beer
3 tbs unsalted butter (melted)

Preheat your oven to 375 and grease your 9X5 loaf pan.  In a large mixing bowl whisk together all of the dry ingredients.  Slowly pour in the beer and mix with a wooden spoon until a sticky dough comes together.  The consistency will be somewhere between cake batter and cookie dough.  Pour into your prepared loaf pan and pout the melted butter over the top.  My loaf took about 55 minutes, but times may vary based on your oven.  Start checking at about 45 min.  Bread should be crusty and browned on top.  Let it cool in the pan for a few minutes and then turn it out onto a cooling rack to finish.

 The bread was slightly sweet and and crusty on top with a soft middle.  We've been eating it with butter and with peanut butter and jelly. 

This post is featured on the Little House Living Old Fashioned Recipe Exchange

Thursday, January 3, 2013

Ginger Curry Chicken Soup

I'm considering renaming this Grammy's Ginger Curry Chicken Soup.  Grammy was my first mother in law and she was awesome.  I made this soup for her sometimes when she was fighting her cancer with her chemotherapy treatments.  We lost her a few weeks before Christmas and as I was making this soup for lunch today she was on my mind.  I wish I'd had more opportunities to make it for her.

Amounts are approximate and to taste.

Ingredients for lunch portions for three people
1 cup of cooked chicken chopped up (I usually use leftover roast chicken or a rotisserie bird from the grocery.  In a pinch, I've used canned chicken breast.)
2 carrots diced
2 stalks of celery chopped
3 cloves of garlic finely chopped (I sometimes use the jarred stuff)
1 tbs of olive oil or butter
1 box of chicken broth (homemade is great, too)
1 1/2 tbs  curry powder
1 tsp ground ginger
1 tsp black pepper
1 tsp each of the Scarborough Fair spices (parsley, sage, rosemary, and thyme.  All dried)
1 tbs lime juice

begin by warming the oil or butter in your pot over medium heat.  Add the carrot, celery and garlic and cook with a pinch of slat until softened being careful not to burn the garlic.  Add the chicken and all the spices and stir thoroughly.  Add the chicken broth.  Bring to a boil then cover.  Reduce heat to low and simmer for at least 30 min.  Add lime juice and taste for seasonings.  You will probably need to add salt, depending on your brand of broth.  The soup should be ready, but further simmering only improves the flavor.

I sometimes cook a little rice or pasta separately to add to each bowl.  That keeps the broth from all being absorbed by the starch in case you have leftovers.  If you like onions, a handful of frozen pearl onions can be added along with the carrots and celery.  If you like things spicy or need to clear stuffy noses a dash of hot sauce can be added but it does tend to negate some of the tummy soothing properties of the ginger.

I hope you enjoy this recipe as much as my family has.

LIttle House Living Old Fashioned Recipe Exchange