My Scarlet Letter of Fourth Grade Shame

Pin It Time for a tale from my sordid past.

As you'll soon discover, the verdict on my fourth grade self is about to be delivered.

In fourth grade, I had a teacher named Mrs. Barnabas. I've changed her name to protect her reputation, even though she has doubtless gone on to meet her Maker by now. She was old back then, when I was in nine. As a kid, I thought she was old as the hills. As an adult? My guess would be that back then, she was in her late 50's, or early 60's.

In my non-expert opinion, as a kid, I thought she was messed up. As an adult? I still think at least her BEHAVIOR was messed up. To extend mercy and grace toward her, I'll just say that she probably had reached a point in her career where she already should have retired, and I say that based NOT on her actual age, but on some of the behaviors I'll be describing in this story.

Sybil Barnabas exhibited some of the following behaviors:

• She took afternoon naps, nodding away at her desk in the front of the room, while we were supposed to be doing our silent reading.
• She indirectly was responsible for the persecution of two students by CLEARLY making them her Teacher's Pets: one boy (Mark), one girl (Diane). Poor Diane and Mark had to fight to keep the rest of us from hating their guts. (Really, it wasn't their fault that she fawned over them so.) They were given every privilege known to mankind, while the rest of us sat at our desks and seethed.
• She regularly applied makeup and cologne while sitting at her desk, right in front of us. She opened her mouth, placed her bright red lipstick between her two lips, closed both her lips around it at the same time, and smeared it on, heavily. As I watched her apply it each day - sometimes several times a day - I couldn't help but think that it looked like she was eating that tube of lipstick. The lipstick itself took on the shape of the top of a Dairy Queen Soft Serve Ice Cream Cone: one big concave curly-swirl, which came from the way she squeezed it between those lips of hers. The end result of this lipstick application was that her mouth became a smeary crimson gash across her face.
• She would then proceed to walk the aisles and apply that wretched Desert Flower cologne to any student she happened to have taken a fancy to that day. The cologne was probably 30 years old, having gone beyond the pale, as it were, and had a rancid odeur de la Vielle Grandmère.  (Eau d' Ol' Grandma)
• She sucked Lifesavers. In front of us. What's worse, she smacked her lips and would speak to us with her speech impeded by sucking. ("Thit down, Jimmy. Go back to your theat!") Really, this borders on cruelty to children.
• She had salt and pepper gray and black hair, that was a lot more salt than pepper. Each day she would ask her Pet, Diane, to comb her hair, and pluck out the gray hairs. We would have been looking at Sybil's bald white scalp if Diane had ever completely accomplished the task Sybil set before her.
• One day, when Sybil fell asleep, we all got up out of our desks, and tiptoed around the room. I was silently giggling so hard I thought I might wet myself. Then Vic (the class clown, and the object of my affection) motioned for us all to get back in our seats, threw down his textbook on top of his desk (BAM!!!) and her head came flying up and back off her chest like a crash dummy's. Golden memory.
• She loved the sound of her own voice, especially reading poetry, and we could divert her from schoolwork for hours by begging her for just one more poem. "The Gingham Dog and the Calico Cat", "The Spider and the Fly" , and "The Leak in the Dike" all come to mind. I listened to a LOT of poetry that year.

And those were just SOME of her crazy behaviors. (My apologies for the use of that word. I know of no other more fitting word, when it comes to some of the ways Sybil acted.)

So...this one time...we were doing a unit on Holland.

Sybil had stretched some newsprint paper on the back of the metal cabinet that served as a room divider. On the other side of that cabinet were hooks where we hung our coats, and in that small section of the classroom was the sink, and more storage cabinets. It' was kind of like a little locker room/foyer part of the classroom. Also located at the front of the locker room area was our classroom's little one potty bathroom.

On the paper on the back of the coat cabinet, we were to draw a mural of Holland: tulips, windmills, Dutch children in blonde braids and clogs, anything we could think of. I was seated on the floor, with my back to the rest of my classmates, working on the mural, while Sybil was reading, "The Leak in the Dike". My partners in crime, Jimmy and Mark (not the teacher's pet; a different Mark), were making me laugh, because they whispered to me that the little boy was sticking his finger on his private body part to keep himself from peeing. This (according to Jimmy and Mark) was the leak he was trying to prevent.

Selected excerpts from the poem, with apologies to the author, Phoebe Cary (But for gosh sakes...the kid's name was Peter!) with special attention to the parts that made me bite my lip to keep from laughing out loud:

"But hark! through the noise of waters
Comes a low, clear, trickling sound;
And the child's face pales with terror,
As his blossoms drop to the ground."

 "For he knows the smallest leak may grow

To a flood in a single night;

And he knows the strength of the cruel sea

When loosed in its angry might.

And the boy! He has seen the danger,

And, shouting a wild alarm,

He forces back the weight of the sea

With the strength of a single arm!"

 

"For every man in that country

Takes his dear son by the hand,

And tells him of little Peter,

Whose courage saved the land."

 

So, I'm sitting on the floor, with my back to Sybil, my shoulders shaking with stifled laughter,  because she's reading this poem about a little boy who, in my mind - thanks to Mark and Jimmy - has to stay up all night long, trying to keep from spouting a leak that would take out all of Holland. And then Jimmy has the temerity to go into that little bathroom that I was sitting near and start mimicking making tinkle noises and poopie sounds (my mother's training forbids me from using the "f" word, ever. Sorry.) out the vent at the bottom of the little bathroom door, just to make me laugh, and I LOST IT, giggling a lot less quietly.

And SYBIL SENT ME TO THE OFFICE!!!!!!!!

Not Mark.
Not Jimmy.

ME!!!

The good girl!!!!

Who up until this year had ALWAYS BEEN the teacher's pet!!!!!!!!!

I was mortified.

The principal made me call my mother.

I was at fault. I was guilty, and I knew it. I was sitting in the PRINCIPAL'S OFFICE, for crying out loud. I deserved any punishment my mother doled out. I wore my guilt like Hester wore her scarlet letter. 

And I SOBBED into the phone that I had been sent there for giggling, and now I was SURE that my mother wouldn't let me go on the Girl Scout Camping Trip that was scheduled to leave that afternoon, after school.

And you know what?

My mother told me it was OK, and not to worry about it. And of course I could go camping.

From this end of life, it's possible that my mother was glad to get rid of me for a weekend camping trip, and didn't want her weekend spoiled. But, knowing my Mom like I do, it's more likely that she really didn't want to take something that was so very important to me away from me. (Especially not since my offense was...giggling.)

But all I can remember feeling? I felt the TREMENDOUS RELIEF that must come to a prisoner who has been pardoned at one minute before midnight.

Grace: certainly undeserved.

What a treasure!

It still makes me smile, to think of my Mom offering that to me.

Reminds me to pass that gift on to my own kids, from time to time.

In the words of that old hymn:

"My sin,
(oh, the bliss of this glorious thought),
 my sin, not in part, but the whole
is nailed to the cross,
and I bear it no more,
Praise the Lord!
Praise the Lord, oh, my soul!"

Show a little grace toward the undeserving today, in honor of ALL the grace that's been shown to you, despite your own guilty state.

Who knows what grace in others you might inspire someday?

Crispy Lime and Cilantro Chicken Wings with Sriracha

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Now that I've tried a couple of Chef Michael Symon's recipes, I have been on the lookout for more. I'm on the waiting list at the library for his cookbook, and I'm trying to be patient about it...But I had "The Chew" on the other day, and I noticed Clinton (the guy on "What Not to Wear") could not keep his hands off the chicken wings that the group was sampling. I actually missed that part of the program where Chef Symon cooked the recipe, but I gather that it was HIS wings that drove Clinton into such a feeding frenzy, and I thought: "Whoa! Gotta try me some of those!"

Crispy Lime and Cilantro Chicken Wings with Sriracha

A little research on The Chew website took me to Chef Symon's recipe, and so today, I'm going to give you a glimpse of what I cooked up using it, and some feedback on what I'll do differently next time.

I bought my very first bottle of Sriracha (it's a hot sauce) for this recipe, and I'm pretty excited about it. It's not just hot. There is a smokiness and a depth of flavor behind the heat that is tasty. The first thing that hit my palate was the heat, but if you hang in there, after the heat fades, there's more to taste beyond the heat, and that "more" is really nice. I think I'll be using it (albeit cautiously) in more recipes in the future. I found it in the Asian foods section of my grocery store, although it's made in California, and it has a rooster on the bottle. Hope that helps.

HINTS and VARIATIONS:

1. I had no duck fat, which is what the original recipe called for: 4 cups of duck fat. But, I know that peanut oil has one of the highest smoking temperatures, so I did purchase a big bottle of peanut oil to fry these in. That worked out well for me, and if I want to fry chicken wings again, I'd use peanut oil happily. However, if you happen to HAVE access to duck fat, Chef Symon says he likes to use the animal fat of the animal (or the cousin of the animal) that he is cooking when he cooks it. So, I guess the duck is the poultry cousin of the chicken, and hence, was his fat of choice.
2. As I have said on this blog repeatedly, we are weenies when it comes to spicy foods. We are growing in our ability to tolerate more heat, but I was too optimistic, and made his hot sauce recipe as written. IF I HAD IT TO DO OVER AGAIN, I WOULD CUT THE SRIRACHA SAUCE IN HALF.  Or pour half as much over the wings, and let people dip their wings in the sauce they put on their plates. I'm going to give you his recipe for sauce as he wrote it, so you know for sure that the quantities of the various ingredients are in balance, but know that next time I make this recipe, I'll be halving the amount of sriracha. (You have been warned.)
3. His recipe called for thinly sliced jalapeños to be sprinkled over the wings at the end. I omitted the jalapeños. Frankly, I don't know how the man has any taste buds left in his head that have not been incinerated. But CLEARLY he has some of the world's most awesome taste buds, if the food he puts out is any indicator. So jalapeñocize this recipe at your own risk. Lime slices are another accompaniment that Chef Symon serves with the wings, and although we didn't need them, I can see where they would enhance the recipe.
4. Use the smoked paprika that the recipe calls for! Don't be tempted to substitute regular paprika. Go out and find the smoked stuff and buy it. The flavor smoked paprika gives is WONDERFUL. So worth it.
5. Keep your eye on the oil temperature! For me it was kinda like Goldilocks and her issues with the Three Bears' porridge. My oil got a little too hot when I was frying the first batch, so I adjusted the temperature downward, and then it dropped a LOT when I put in the second batch of wings, and so they didn't fry as quickly, which causes fried food to take on more grease. So be sure to not overcompensate with the temperature dial like I did. Still, they turned out great!

So, here's my version of Michael Symon's:

Crispy Lime and Cilantro Chicken Wings with Sriracha

Ingredients:

3 lb. chicken wings
4 c. peanut oil (you can use duck fat if you have it)
1/2 c. cilantro leaves, chopped

Marinade:

1 T. kosher salt
1 t. sugar
1 T. smoked paprika
2 limes, juiced
1/2 c. extra virgin olive oil


Wing Sauce:

1/2 c. Sriracha
1 T. apple cider vinegar
2 T. honey
3 T. butter
zest of 1 lime
1/2 t. salt

Preparation:

Combine the marinade ingredients in a bowl, and add the chicken wings. Toss and coat the wings, and then dump them in a ziplock bag and place them in the fridge to marinate for 1-2 hours.

Heat the oil in a large cast iron pan or Dutch oven. Use a deep frying thermometer to monitor the temperature. The oil will be ready to fry in when it reaches a temperature of 360º.

While the oil is heating, preheat the oven to 350º. After the wings have finished marinating for a couple of hours, spread them out on a baking tray, along with any liquid from the marinade, and bake for 15-20 minutes, until just about cooked through. Remove from the oven and let cool slightly.

While the wings are in the oven, assemble the ingredients for the sauce in a small saucepan, and cook over medium heat. Whisk occasionally until the butter has melted, and then taste and season with salt or more honey if desired. (This is where I'll be trying HALF as much sriracha sauce next time!) Set aside until ready to use.

When your fat has reached 360º, add the wings, deep frying until golden brown and crispy. Remove them onto some paper towels, and season them with salt. Place them in a bowl, and pour some of the sauce over top, mixing to coat all wings evenly. Sprinkle with cilantro and toss one more time.

The coolness of the carrot and celery sticks, with the creaminess of the blue cheese dressing really helped cut the heat, when we'd had too much.

I served mine with carrot and celery sticks, and blue cheese dressing, which kind of helps cut the heat a bit: that's my recommendation, because you may find you need it.

These were my daughter's and my husband's very favorite wings that I have ever made, even though we all sat around wiping our eyes and noses while we were eating them. My son, bless his heart, missed out because he was out galavanting. Maybe next time, kid.

I'd love some suggestions! How do YOU use sriracha sauce?
As always, if you love the look or sound of this recipe, feel free to pin it or share it.

Sicilian Style Pasta with Sardines

Pin It Let me begin this post with a little word to all you Sardine Haters out there (and you know who you are):

Just keep swimming.

Do you detect a little bitterness in my tone? How is it that making one batch of Sardine Pasta can flirt with turning Susan in the Boonies into something dangerously close to a bitter woman?

Hmph.

Sicilian Style Pasta with Sardines

I made this DELICIOUS pasta dish at my house for a couple of reasons.

Reason #1: Fennel was on sale, and I bought some. Fennel is never on sale in middle TN. It can be $4.00 a bulb. Ridiculous! So when I saw some at my local Publix for $2.00, I snagged it.

I've been known to use fennel in soup, but it's been too hot around here lately to make soup. And so there the little fennel bulb sat in the vegetable crisper of my fridge... gently  aging. Which, in general, is not what you want a vegetable to do.

I got out my trusty yellow Gourmet cookbook, to see what they might suggest I do with a fennel bulb. And there, I found inspiration: Sicilian-Style Pasta with Sardines. (Cue the love theme from The Godfather). Images of Don Corleone and my undying love for Mario Batali and Italian Cuisine in general began dancing through my head. By the way, you haven't lived till you've seen Mario Batali dancing around on his orange clogs, to the tune of Speak Softly Love, inside my head.

And then, Mario was joined by Dr. Oz, who reminded me (and Mario) how healthy sardines are for you, and how they give you gloriously shiny hair. (I don't know that Mario really was into the shiny hair rationale.) And then I remembered...  (and here, we get to Reason #2)...

Reason #2: I remembered the cans of sardines that were gently aging in my pantry, from the last time I made a vow to Dr. Oz to eat more sardines, that I might attain that desired mane of gloriously shiny hair.

So, this recipe seemed like a perfect solution to my problem of what to do with a gently aging fennel bulb, and an uneaten can of sardines.

It sounded like it would contain a beautiful balance of flavors and textures, as you will see when you examine the ingredient list: some salty, some sweet, some rich flavors, some acidity to cut the richness, some silky smoothness, some crunch. And, in fact, it delivered everything it promised, and more.

So, if it was so good, why the bitterness in my earlier remark? Why mention that the Haters should "Just keep swimming"?

When I fixed this absolutely delicious pasta, the Sardine Haters with whom I live would have NONE OF IT. Their loss, right? More for me, right?

I have eaten this pasta for 3 lunches and 3 dinners this week, all by my little self. And I can assure you that even after reaching what most mere mortals would have found to be Sardine Pasta Overload, I enjoyed every bowl, down to the sixth and last. It really was scrumptious!

But I wouldn't have minded sharing a couple of those bowls with someone else.

And then, there were the hatefilled Sardine Hater comments, made by other residents of this domicile, who shall here remain nameless, each time I heated up a bowl of pasta in the microwave.

I've had my belly full of both this pasta, and their snide sardine remarks. (Let's call them snardine remarks, shall we?)

And so I have a word to say to all you Sardine Haters of the World.

If you don't like the little fishies, in the words of Dorrie from Finding Nemo:

"Just keep swimming".

There is no need to leave a hateful comment. No one is forcing you to read this recipe. You know it's not for you. Move along, please. Come back next recipe, when there will be no sardines.

Just keep swimming.

Recipe Notes: the recipe you see here is altered from the original, but this is how I made it. I halved the amount of sardines that the original recipe called for. (I used one can of sardines, instead of two, in hopes of tempting someone in my house to try it. I was unsuccessful in this effort. Not that I'm bitter about it.) I do think it's important to add plenty of salt and freshly ground black pepper to the top of each bowl of pasta before serving. They make the dish brighter and more vibrant.  Finally, saffron is a very expensive ingredient, and if you don't have any, I think this recipe can be made without it, without suffering too much from the lack thereof.

Sicilian Style Pasta with Sardines

1 slice firm white bread (I used Tuscan bread)
1 clove garlic, minced
1/2 c. plus 2 T. extra-virgin olive oil
salt
1 large fennel bulb
1/8 t. crumbled saffron threads
1/2 c. golden raisins
1/2 c. dry white wine (I used a sauvignon blanc)
1 medium onion, finely chopped
1 T. fennel seeds, crushed
1 can of sardines in oil, drained
1 lb. spaghetti
1/2 c. toasted pine nuts
Freshly ground black pepper

Tear bread into smaller chunks and process in food processor, into rough crumbs. (I like my bread crumbs with a little texture.) Put 2 T. olive oil into a sauté pan over med. high heat, and add minced garlic and bread crumbs. The idea here is to lightly brown the bread crumbs without burning the garlic, which can be achieved by watching it carefully and stirring/tossing the bread crumbs periodically. This takes about 5 minutes. Sprinkle with salt, and set aside.

Remove fennel fronds, chop and reserve as garnish. Trim fennel stalks flush with bulb and discard. Cut any brown spots from outer layers and quarter bulb lengthwise. Cut out core and finely chop bulb. Combine saffron, raisins, and wine in a small bowl.

Heat remaining 1/2 c. oil in a 12" heavy skillet over moderate heat. Add onion, fennel bulb, fennel seeds, and salt to taste and cook, stirring, until fennel is tender, about 15 minutes. Add wine mixture and sardines, breaking up sardines with a fork, and simmer for 1 minute.

Meanwhile, cook pasta in a large pot of boiling salted water until al dente; drain.

Toss pasta in a bowl with fennel sauce, fennel fronds, toasted pine nuts, and salt and pepper to taste. Add bread crumbs and toss again.

Bon appétit, my sardine eating friends!


And please, let's keep the comments as snardine free as possible.

Tom Foolery

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Puff Daddy.

Spring continues to unfold in a somewhat ferocious fashion, here in the Boonies. We went from winter to summer in the space of about one week, back in March, reaching temperatures above 90º. Seriously, in March? That's just wrong. And then it got cold again. And now, here we are, a teeny outpost of human encroachment in a sea of green leaves and ticks,  fully engulfed by the woods again.

But with the ticks, come the turkeys. You may remember from my last post on turkeys (the one about Lord and Lady Boonie) that a male turkey is called a gobbler, or a tom. A young male is called a jake. A female turkey is called a hen, or a Jenny.

Did you know a turkey's head changes color, depending on his mood? This guy's mood ring indicates that he's feeling amorous. He is Lookin' for Love.

The red that you see on these guys necks indicates aggression. Their mood ring is set to Ready to Rumble.

And in spring, as with young men, a young tom's fancy turns to love. And to hens.

Could this be the true origin of the term Red Neck? It would make sense...

 So as the Easter parade of Toms struts by our door,  my husband goes out to his camo clubhouse (aka: a blind, but it looks like a camo tent with a window), and shoots a few birds. With his Nikon.

And to make it even more fun, he brings along his blow-up doll.

She's a hen. She needs a name.

We've given a name to the hen's boyfriend. Because, we have a male decoy, too. He's made by a company that calls him "B-Mobile". But we call him T-Mobile. Because he's a turkey. The "T" is for turkey. The decoy company that makes her calls her She-Mobile. But, I'm thinking about naming her Cather-hen Zita Jones. Does that work, do you think?

 Anyway, when you go out in our yard, in the springtime, and you set up old T-Mobile, with his lovely tail of real turkey feathers on display, and Cather-hen close to his side, you get to engage in a lot of Tom Foolery.
This is not hard to do, because turkeys have teeny tiny brains to begin with. And in the spring, with all their turkey hormones a-pumping, their brains are in their...feathers. Somewhere further south than their heads, at least.

Those visiting real life turkeys see the fake blow-up Tom turkey all fanned out, and they get kind of disturbed that there are interlopers in their woods, and they want to know what's going on. And who his girlfriend is.

And they come to investigate.

And my husband shoots the bird.

With his Nikon.

And today, you get to benefit from the harvest! How great is that?

Here, we have Mutt and Jeff, the real turkeys, on the right, checking out T-Mobile and his fabulous babe, Cather-hen Zita Jones. Much to our delight, these fellers are looking for love, in all the wrong places.

"Is she for real? I'm thinking she might have implants."

"Huh???" Can't you hear the cogs and wheels in his teeny tiny brain spinning, as he checks out the plastic guy's Silicone Sweetie?

"Hey...wait a minute...."

*All puns and plays on words in this post are strictly intentional. Deal with it.


All right, you turkeys gentle readers, you know you want to say something. Leave me a comment: love me some comment crack. Also, if you enjoyed this post, feel free to share it!

P.S This post was selected as "A Good Read" by Hilary at The Smitten Image! Thanks, Hilary! 

Mango and Blue Cheese Salad and the Art of Balancing Flavors

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Grilled Mango and Blue Cheese Salad with Marcona Almonds

I love a good salad with my meal! (Especially if someone else is doing all the washing and chopping. Doing the prep work is the one thing I too often let stand in the way of me enjoying more salad in my diet.)

One think I've learned from watching Food Network is that great chefs seem to look for a balance of flavors and textures in their dishes. In terms of texture, chefs often like to add a little crunch to a dish that is predominately smooth in texture. In terms of flavors, they like a balance between sweet, salty, sour, and bitter. Balancing flavors basically means that you combine tastes in such a way that they temper and complement one another, with no one flavor overpowering the whole dish.

This salad does a great job of keeping lots of flavors in balance, as well as providing a variety of textures. It's actually a riff off of a salad that I saw Chef Michael Symon make on the steak episode of Symon's Suppers. He grilled peaches for his salad, which sounded heavenly to me, but it's springtime here, and there were no peaches to be found. What to do?

Well, because of what I'm learning, I realized that the flavor and texture that peaches provide is a fruit that's smooth and sweet. What other fruit fits that profile, and is in season? Mangoes! They're all over the grocery stores around here right now.

His recipe called for baby arugula, but I had some artisinal lettuces I'd found at Costco: too good to let go to waste! So I used those.

As for the blue cheese? Use whatever kind you like. I found a luscious, mild creamy blue cheese that was featured at Trader Joe's last month called Saint Agur.

 I also found my Marcona almonds at Trader Joe's, roasted and salted, with rosemary. Mmmm. But I've seen them at Costco as well. This variety of almond is from Spain and the kernel is roundish, relatively sweet and delicate in texture.

So, this salad has crisp greens, crunchy Marcona almonds, creamy blue cheese, sweet grilled mango, and the lovely acidity and fat of the vinaigrette: a veritable party for your mouth, as well as a feast for your eyes! I've made it 3 times since: it's that good! Enjoy this balancing act of flavors and textures!

I can just taste all those flavors and textures now! Yum!!!

Mango and Blue Cheese Salad

Ingredients:

1 ripe mango, halved and pitted

1/3 c. extra virgin olive oil
1 clove garlic, minced
1/4 c. red wine vinegar
1 t. Dijon mustard
1 t. honey
Kosher salt

1/2 c. Marcona almonds
3 to 4 c. salad greens
1/2 c. of your favorite blue cheese, crumbled (I used St. Agur from Trader Joe's)

Directions:

Caramelize the mango: Heat the grill to medium or a cast iron skillet till it's hot. Drizzle the mango with 1 t. of the olive oil, and grill (or place in the cast iron skillet till it caramelizes) for about 1 - 2 minutes. Cut the mango out of the peel, into bite sized pieces.

Make vinaigrette:

In a small bowl, whisk together the garlic, vinegar, mustard, honey, and remaining olive oil. Season with salt to taste.

Gently mix together the warm mango, almonds, salad greens and blue cheese in a large mixing bowl. Toss with the vinaigrette.

If this recipe sounds good to you, I'd be glad for you to share it on Facebook or Twitter. Or, if you prefer, I definitely think it's PinterestWorthy.

Do you make salad very often at your house?

An Orphan Mentality

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Little Orphan Susannie? Image from here.

In the Friday morning ladies group that I attend, we've been tossing around the phrase, "orphan mentality". It touched a nerve for me. Because too often, I catch myself living like I'm an orphan.

What do I mean? What is an "orphan mentality"? And where did we even come up with this terminology?

The night before Jesus' crucifixion, according to the apostle John in John chapter 14,  while eating the Passover meal with his disciples, Jesus told them about his impending betrayal and departure from them, but promised that He wouldn't leave them as orphans. In fact, He would come to them, in the form of the Holy Spirit.

Yesterday, while I was thinking about this, I wrote down some of the problems that an orphan faces.

An orphan:

• doesn't know where his/her next meal is coming from
• doesn't know much about his/her identity
• has no security about who will take care of him/her
• has no one to cherish or treasure him/her
• lacks a family to lean on for help or comfort

Even though literature and movies are filled with tales of plucky orphans who survive and thrive, in reality, if no parent is present to provide the basic human needs of food, clothing and shelter, not to mention the higher order needs we humans have for love, identity and security, the orphan has to try to find a way to make things happen on his/her own.

The orphan mentality, then, is one of striving, and loneliness:

"I have to make this happen."

So how does this play out in my life? And maybe, while I'm sharing some of my "orphan thinking" with you, you'll think of some areas where you might be dealing with similar thought patterns.

Examples of Orphan Thinking:

• I have to help my kids achieve success in school.
• I have to figure out a way to achieve success in my career.
• I have to figure out a way to pay these bills.
• I have to get ______ to like me.
• I need to be ________er (Fill in the blank: funnier, prettier, smarter, holier, faster, slicker, trendier) to make things happen.
• 
  
• I wish I had someone who truly knew me and loved me anyway.
• I wish I had someone who truly cares about what's going on with me.
• I wish I had someone who would help me.

Let's face it: there ARE certain things we DO have to do in life. It's tax day: hello.

My refrigerator had TERRIBLE stuff GROWING underneath the produce bins, that I found on Saturday.  Sadly, I still had to clean that up. Jesus did not come and clean it up for me. (Although I wish He would have.) There are certain things in our lives that we must do.  We do have to take care of business.

BUT: the thought that we are all alone, with no resources of help to draw on? That's orphan thinking.

Jesus promised his disciples that even though He was physically no longer going to be present with them, that they wouldn't be left high and dry: he would not leave them alone, the way an orphan is.  Jesus said this Advocate that He would be sending would help them - would help us - and would be in them - and in us, forever.

The One who stretched out the heavens like a canopy, the One who brings out the starry host and calls each of them by name, the One who never grows tired or weary, and whose understanding no one can fathom? He is our Father. Jesus Himself is the way to the Father, and the Spirit of Jesus, that promised Advocate, is being sent and lives inside of believers.

We are not orphans. We are beloved children of the Father, the One who gives strength to the weary, and increases the power of the weak. Isaiah 40 says He tends His flock like a shepherd. He gathers the lambs in His arms, and carries them close to His heart. He gently leads those who have young.

My parents died, and my husband's parents are both deceased, and I remember that when my Dad - our final remaining parent - died, I realized the terrible sense of grief and loss that comes with being an orphan. But even though both of our sets of earthly parents are missing from our lives, our heavenly Father is still with us, and the Spirit of Jesus is IN us. Orphans, we are not.

 Where are you striving in your life? What thoughts do you catch yourself having that reflect that part of you believes that it is all up to you?

And what kind of frame of mind does this leave you in as you interact with those around you, constantly carrying around that heavy load of "I've gotta make it happen" with you, wherever you go.

You are not alone. You are not an orphan. Ask your Good Shepherd to lift you in His arms and carry you awhile. Ask Him for the strength and the power that you need to do what you must do.

Are there areas in your life lately where you've been using an orphan mentality?

Alberto VO5 Hair Care: A Review

Pin It While I was at Blissdom, I had the opportunity to connect with the nice people who make Alberto VO5 hair care products. Not only did they have samples for us, they acquainted us with product information that was news to me.

For instance, did you know that the "5"  in Alberto VO5 stands for five essential vitamins contained in their products? I know! Me, either! The "V" stands for Vitamins! Here's a list of the 5 vitamins the company says are contained in Alberto VO5 products:

• Vitamin E  - promotes scalp circulation and restores moisture
• Vitamin C - protects hair from UV rays
• Vitamin H (biotin) - promotes thicker, stronger hair
• Vitamin B5 - a moisturizer and humectant that readily binds to hair
• Vitamin B3 - moisturizes and promotes hair growth

I knew that their shampoos were super affordable. If you have a coupon that the grocery store doubles or triples, you can get them for practically a song. They worked well for me when I was younger, when my hair was oilier, and I was washing it every day. But I wasn't sure that I'd like them for my hair now. Years of highlighting it, and flat ironing it have taken their toll, and my hair is dry and somewhat damaged. I need products that will deeply moisturize it.

You apply the hot oil treatment BEFORE you shampoo.

When trying their products recently, I started with the hot oil treatment, which you apply to wet hair BEFORE you shampoo, and leave on for about one minute.  Then I washed my hair with the Shea Cashmere Shampoo and finished withe the Shea Cashmere Conditioner. I loved the smell of the shampoo and conditioner, and based on scent alone, I'd be thrilled to use this product regularly. It reminded me of the smell of vanilla cupcakes. Mmmm. Or of the suntan lotions and oils I used to apply in my teen years, back when it was still politically correct to get a tan. However, I noticed that my hair did feel dryer than it does normally, and was more fluffy and full following my use of all three products. Fluffy and full is not the look I'm going for, with my very thick, wild head of hair. It did smooth down once I'd used my regular styling/anti-frizz products.  so I'd be inclined to use this only as my occasional "in between" shampoo, due to the nature of my very unruly mane.  (Hair care experts encourage you to not use one shampoo or conditioning product exclusively, due to the build up of that products' ingredients on the hair that generally happens).

Shea Cashmere Shampoo

Shea Cashmere Conditioner:

On the other hand, we had GREAT success using Alberto VO5 products on my daughter's hair. She is 14, and has very oily hair that is stick straight. She loved the way her hair looked after using their Extra Body Volumizing Shampoo.  I even noticed a difference in the appearance of her hair after she used the shampoo, even though I wasn't looking for it, because I didn't realize she had already opened that bottle and used it. I noticed one day after her shower that her hair looked really full and fluffy and pretty, and mentioned it to her, and she reported that she had just used "that new shampoo you brought home from Blissdom".

Extra Body Volumizing Shampoo

She also adores the scent of their Herbal Escapes Strengthening Shampoo, (anti-oxidant rich pomegranate and grapeseed extract, the label says), although that shampoo doesn't get her hair quite as full or fluffy looking. I'm excited that we've found something that works so well for her, that is also extremely affordable.

Herbal Escapes Strengthening Shampoo

Overall, I was glad to have the opportunity to re-try Alberto VO5 products on my own hair, and can recommend it without reservation for those with oily or straight hair that is lacking in body.

Although I received free product samples to try, all opinions are 100% my own. Because that's the way I roll. :-D

Have you ever tried Alberto VO5? What type of shampoo do you like for your hair type?

Iron Chef Michael Symon's Mac and Cheese with Roasted Garlic

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Best Mac and Cheese I've ever had: with Goat Cheese, Cream, Roasted Garlic and Chicken Skin Bacon.

I've had some good Mac and Cheese in my day. Martha Stewart's version comes to mind. I turned Martha Stewart's recipe for Mac and Cheese into "Clean Out the Cheese Drawer Mac and Cheese. With White Cheddar, and Smoked Gouda, and Toasted Bread Crumbs" on top, it was a real winner. Truly.

But: if I had to choose the best Mac and Cheese I've ever had? What we had for dinner tonight would be at the top of my list.

It would be at the top of my 14 year old daughter's list, too. She told me tonight that THIS is the dish that she wants for her 15th birthday party, where she gets to choose any dish in the world that she'd like.

Lately, I've grown awfully fond of several chefs from the Food Network. There are a couple or three of them that replicate my heart's culinary desires when they cook. In the top three, I'd place Chef Anne Burrell, Chef Bobby Flay, and Chef Michael Symon. I think I'd follow any of those three just about anywhere they'd like to take me.

The other day I turned on the TV around lunchtime, and watched The Chew. I saw Chef Michael Symon prepare his Mac and Cheese, that he has been serving at his restaurant "Lola" for over 15 years. He mentioned that he's grown so tired of fixing it over the past 15 years or so that he keeps hiking the price, hoping that his patrons will finally refuse to pay what he charges. But his customers keep demanding it with such persistent ardor, that he keeps serving it (at the higher price, he admitted, with a rueful grin).

I'm so glad he does!!!

Because, tonight, I tried his recipe with my family. (With a few changes. Just because I could! :-D )

The other day, I roasted 3 heads of garlic. I only needed one for the recipe I was preparing that night, but I kept my eyes peeled in hopes that I might find another recipe in which I could throw another head of garlic. Tonight, I did.

I roasted a chicken last night, my usual standby roasted chicken recipe. I had a leftover half of a chicken, plus all the lovely sauce that comes from that recipe's chicken juices and the wine from which it's made. Enormous amounts of flavor in that. And then I had the roasted garlic head to add in as well. So, these were the alterations that I made to Chef Symon's recipe. 

Well, that, and I cut the cream by half, and added 2% milk for 2 cups of the liquid, Because 4 cups of cream? I couldn't quite live with myself if I went ALL the way.

 Oh, yes. And I heard Chef Symon mention that when he made this dish at his house, that he liked to crisp the chicken skin to go on top. AS IF I could resist THAT thought. I was after all, de-flowering a half of a roast chicken that I had seasoned and roasted myself.  I knew how much flavor there was going to be in that skin, seasoned with Herbes de Provence, minced garlic, salt, pepper, olive oil, and lemon juice. I stuck the chopped up skin in a sauté pan, and it rendered out its fat, and crisped up, so much so that I've decided to call it Chicken Bacon. That got sprinkled on top.

Enough of telling you how great it is. Here's my adapted version of:

Michael Symon's Mac and Cheese with Roasted Chicken, Goat Cheese, Rosemary (and Roasted Garlic)

Ingredients:

Kosher salt

1 lb. dried macaroni or rigatoni

1 qt. (4 cups) heavy cream (OR 2 c. cream, + 2 c. 2% milk)

2 T. chopped fresh rosemary

8 oz. fresh goat cheese

2 c. shredded roasted chicken (about 1/2 rotisserie chicken)

1 roasted head of garlic (optional)

black pepper

chicken skin from roasted chicken

Procedure:

Bring a large pot of salted water to a boil. I use about 3 T. salt for a large pot of water.

While the water is coming to a boil, put the cream, chopped rosemary, a large pinch of salt, and a few grinds of pepper in a large saucepan over high heat. Bring just barely to a boil, then reduce heat to low, till you bring the cream to a simmer. Reduce the amount of liquid by half.

Add the chicken (and the roasted garlic, if using) to the cream and bring the mixture back to a simmer. Continue cooking till the liquid coats the back of a spoon, about 30 minutes.

Cut the chicken skin into small pieces. Place in a small sauté pan over high heat. Render fat until chicken skin is browned and crispy. Set aside.

Add the pasta to the boiling water and boil about 1 minute less than the package directions. (You want the pasta to absorb the creamy cheese sauce as it finishes cooking.) Drain the pasta, and add it to the sauce.

Add goat cheese to the pot. Toss the pasta to combine it with the sauce, and bring it just back to the simmer. Adjust seasoning to taste. Sprinkle each dish with the "chicken bacon" and a tiny bit of chopped fresh rosemary.

Bonus Recipe: How To Roast Garlic!

Pre-heat oven to 400º.

Lop off about 1/2" from the top of a garlic head. 

(I did three, while I was at it, so I could have more for spreading on French bread, adding to mashed potatoes, and using for a steak topping with melted butter.)

Spread out a sheet of foil, to wrap the garlic in for roasting. 

Drizzle garlic with about a tablespoon of oil. Wrap up in a foil bundle. 

Bake for about 1 hour.

To extract the roasted garlic from it's peel, turn a head of garlic upside down and squeeze. Very satisfying!

May be stored in the fridge, wrapped in plastic, for a week.

You've really got to try this.

Please, feel free to pin this, or share it /like it on Facebook, or tweet it.
And if you try it, let me know.

What kind of cheese do you like in your Mac and Cheese?

Ashley Judd and the Objectification of Human Beings

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Ashley Judd. Image from here. 

Ashley Judd recently wrote an excellent article in response to a viral discussion of her physical appearance. HER APPEARANCE.

I want you to pause for a moment, and imagine what it might feel like to have a large number of people in the media having an online discussion critiquing YOUR appearance. I say that in hopes of generating a moment of empathy, before you consider the topic I'd like to address today. Ms. Judd IS after all, a human being, with real thoughts and feelings.

While it wouldn't have been surprising for her to have lashed out in anger at the media for the lies they were reporting, instead, she offers a more measured, more thoughtful response. I, for one, was completely impressed by her reply. If you haven't read it yet, here's a link to the article.

To summarize, very briefly, she points out that judging women on the basis of their outward appearance is a symptom of a patriarchal culture.

"Patriarchy is a system in which both women and men participate. It privileges, inter alia, the interests of boys and men over the bodily integrity, autonomy, and dignity of girls and women. It is subtle, insidious, and never more dangerous than when women passionately deny that they themselves are engaging in it. This abnormal obsession with women’s faces and bodies has become so normal that we (I include myself at times—I absolutely fall for it still) have internalized patriarchy almost seamlessly. We are unable at times to identify ourselves as our own denigrating abusers, or as abusing other girls and women."

She confronts and refutes the lies that were reported about her, but suggests the fact that the entire discussion occurred is symptomatic of a sickness in our society, a sickness that values people on the basis of external factors like their appearance. Rather than focusing on the wrongs done to herself, she calls for a new conversation to be engaged in:

"How does this symbolize constraints on girls and women, and encroach on our right to be simply as we are, at any given moment? How can we as individuals in our private lives make adjustments that support us in shedding unconscious actions, internalized beliefs, and fears about our worthiness, that perpetuate such meanness? What can we do as families, as groups of friends? "


I've been thinking about this in regard to my own self and my appearance. I don't have Ms. Judd's problem of having the media discussing my appearance. And the fact that she does, has a lot to say about the people who find it acceptable to do so,  the media system that promotes that kind of behavior,  our society, and man's propensity in general, to make superficial judgements.

The prophet Samuel said it a long time ago, when Israel was having a beauty contest to choose the next king, to succeed King Saul. I Samuel 16:7 says: "People look at the outward appearance, but the Lord looks at the heart."

But even though I don't have Ms. Judd's problem,  I myself, can be my own worst critic. I can say the same type of unkind things to myself. I'd wager that I judge my own appearance much more harshly than those around me. (In fact, I'd like to take this moment to thank God I am NOT a celebrity, because if I were, like Ms. Judd, I might possibly be confronted with not only the harsh voices I am perfectly capable of conjuring up myself inside my own head, but also with real voices saying those same types of things, online, in real life.)

WHY are we so hard on ourselves?

And:

WHY do I, myself, sometimes participate in this same kind of de-valuing behavior, by judging people based on their outward appearance?

I confess: I often fall into the trap of judging a human being's worth based on the external trappings.
But it's not how I want to be.

The internet makes it easy, somehow, to objectify others. We forget that the people we see on TV/in the headlines are real human beings, made in the image of God, of worth for that reason alone, if no other. As a Christian, my words and even my thoughts should be tempered with that realization.

So here's my advice to me (and the critic in my head) and I make it available to anyone who's looking to silence their own overly active inner critic:

1. Learn to love who you are right now. In 10 years from now, you'll see pictures of yourself at this stage, marvel at how dang good you looked back then, and wonder why you wasted all that time telling yourself how bad you looked. Plus, you'll have a whole host of new things to criticize yourself in regard to, ten years from now. So, spend some time appreciating the good stuff you possess now. Revel in the moment: youth is fleeting.
2. Change your focus. Life is like a manually adjustable camera lens, where you get to choose what you're going to focus on. So, change your focal point. You can focus on all that you don't have, or all that you do. Focus on the myriad gifts you HAVE been given. Focus on the things that are lasting, and of real worth. Focus on the fact that you are loved by the Father, and that you have been given every spiritual blessing in Christ. Grace, forgiveness, mercy, all are yours, new every morning. You have been blessed, to be a blessing. Consciously give thanks for that. Each day.
3. What do you want to be remembered for? When you are lying in your coffin, do you want the undertaker to flex your arm so that everyone can admire your great guns? Do you want a tape measurer around your waist so that everyone can applaud your loss of belly fat? Do you want your friends and family wowed by your lack of wrinkles? Or shall we turn you over in your coffin in order to display your tantalizing tooshie? :-D  NO, say I! I want to be remembered for qualities that are a lot less transient than any of those. So, if I want to be remembered for my inner qualities, then I ought to look for and honor those same attributes in others.
4. Remind yourself that the person on the receiving end of the criticism that you are about to level is a real human being, made in the image of God, someone for whom Christ died, and not an object.

I want to be a child of my Father in heaven: looking at the heart. When I know that I myself am loved by Him, I have love to spare. Love to lavish on others.

I want to resist the natural tendency in me to judge on the externals, and turn others into objects.

And...I'd love to live in a society where the qualities whereby I was measured had nothing to do with how I look on a particular day. I'm glad Ashley Judd brought the topic up. I think it's worth talking about.

Changed: a review of the new project by Rascal Flatts

Pin It Are you a big country music fan?

Me, neither. :-D

Well, at least, I didn't USED to be.

I hated country music my entire youth.

And then.... I moved to Nashville. Music City, USA, right?

 I started listening to country music a lot back in the '80's when I first moved to Nashville because I was dating (and ultimately married) a musician who, at that time, was playing in bands that played country music. But had it not been for the Big Bison (my sweet husbyman) being involved to a degree in country music, and for the fact that I moved among people who worked in the industry, I probably would never have been much of a fan.

I've developed a real appreciation for certain country artists, though, because I recognize that in its own way, country music really is a form of soul music: it's "the music of the people" for a particular cultural group. And this cultural group is not limited to a small geographical region, like the southeastern United States. There are country music fans all over our 50 great United States.

Through living here in Nashville, and through being married to a musician, I have learned that writing, playing, and singing country music well requires the same level of musicality and talent that is needed by any professional musician, playing any other type of music. There is a level of musical expertise, and an understanding of and respect for the heritage of country music, as well as all its peculiar musical nuances - that must be acquired and perfected to become a world class country musician.

So show us rednecks a little respect, wouldja??? ;-D

Rascal Flatts' new CD: Changed

I said all that to say this: I was recently given a copy of Rascal Flatts new CD, Changed, and was asked to give my honest, personal opinion, which I am very happy to do. Those last three paragraphs constitute a most personal view: my little diatribe that I've always wanted to deliver to all the country music haters. Who, by the way, are no longer reading THIS post. They left about the third sentence in.
 :-D

Musical opinions are like belly buttons: everybody's got one.

For what it's worth, I'd like to share my musical "belly button" with you.

I've listened to the CD "Changed" several times since I received it. Because I occasionally help my husband write music, I'm pretty picky when it comes to a well-written song. I probably know just enough, in fact, to be somewhat dangerous.

I have not been a big Rascal Flatts fan in the past. While I've loved several of their singles (most especially "God Bless The Broken Road"), I've always found their music to be a little too slickly produced for my taste. I prefer music that's a little more sparse, a little more raw, a little less "packaged".

Still you have to respect a band that has sold more than 21 MILLION ALBUMS, and had 25 million digital downloads over the last 10 years. Not to mention 6 wins as the CMA Vocal Group of the Year.

 And I have to say, I really enjoyed the lyrics and melodies of many of the songs on this project very much.

The album is largely up-tempo, with a few ballads thrown in. I preferred the ballads, for the most part. Songs about "jumping in my pickup truck" and girls with scanty cotton dresses generally remind me of overly sexed Hardee's/Carl's Jr. commercials and too many bad country music videos. We get it. She's great looking and you've got the hots for her bod. OK. Next. Move along.

My personal faves?

"Changed": the CD's title track. Very nice. Favorite lines?

"I came up out of the water
Raised my hands up to the Father,
Gave it all to Him that day,
Felt a new wind kiss my face"
"I got off track, I made mistakes,
Backslid my way into that place
Where souls get lost and lines get crossed,
And the pain won't go away
I hit my knees,
Now here I stand,
There I was,
Now here I am,
Here I am: changed."

"Sunrise": loved the slightly unpredictable melodic progression, the general sentiment of the song, and the line

"We're gonna change your life
One sunrise at a time".

"A Little Home": sweet, poignant, and brought a tear to my eye. This should be a video. I bet it will be.

And even though, in general, I'm anti-"pickup truck songs", "Banjo "was pretty darn fun! Loved the driving rhythm. Loved the dancing in the courtroom in the video itself. Besides, they used a tour bus in the video: not a pickup truck. I will confess, however,  to an unfortunate recurring memory of the movie "Deliverance"whenever the lyrics said:

"and you go and you go and you go till you hear a banjo".

Was that intended?

If you're a Rascal Flats lover, I've got a great opportunity for you. Fill in the blanks on the button below, hit submit, and you will be entered in an awesome giveaway: the Fly Away Trip and Tickets giveaway. They're giving away airfare, hotel, tickets, and meet & greet passes for two lucky fans to see Rascal Flatts on their summer American Band Tour. This tour will be kicking off in June with the Eli Young band, Little Big Town, and Edens Edge. This contest ends April 30.

People tend to have strong opinions about music, and I hope I've been clear that these are MY OPINIONS, and I realize that it's unlikely that they're shared by you.

Any thoughts on Rascal Flatts you'd like to share?


As I mentioned, I was supplied with the CD, for the purposes of writing an honest review reflecting my personal opinion. My opinions are 100% my own. (But I'm always glad to share them with you!)

Wine Tutorial: Selecting a Wine to Serve with Roast Chicken

Pin It Denny Jiosa is back as my guest poster today, with another awesome Wine Tutorial. In this post, Denny is selecting some wines that pair perfectly with one of my standard stand-by recipes, Roast Chicken. Take a look at Denny's selections and suggestions. I think you'll be glad you did.

Welcome to the second installment of Jammin' Jiosa's Wine Notes. My good friend and food aficionado, Susan Williams, has invited me to share wine tips for pairing great and affordable wines with her tasty recipes. 

On this installment, I offer you a choice of 3 wines to compliment Susan's recipes. Two are $15 (and under) , and one is in the $20-30 range.

This roasted chicken has minced garlic rubbed under the skin, and the exterior is rubbed with olive oil, and seasoned with sea salt, freshly ground black pepper, Herbes de Provence, and then brightened by a squeeze of lemon juice.

Let's talk about Susan's Best Roast Chicken Recipe. There is a wine rule of thumb that is usually a safe bet to follow: red meat/red wine; white meat/white wine. This is not always true but it can be a fairly good rule. I confess I am a red wine lover, however, as of late I have been introduced to some fantastic whites. Since warm weather is arriving, we will be talking about some "refreshing" wines ( both red and white) that can be served nicely chilled in the near future. But for now let's discuss my choices that will match nicely with Susan's roast chicken recipe. 

I'll start with a French white wine made that you can use to prepare Susan's recipe, as well as for drinking. This wine is made from a little known grape that you might not go looking for, called Picpoul de Pinet . It is extremely affordable, at $9.99 a bottle.  Most of the production comes from the Picpoul de Pinet appellation. Pinet is a small ,quant village in Languedoc which is where the wine is produced. This grape is one of five blending grapes used in the ever popular Châteauneuf-du-Pape! It is crisp and clean, a perfect wine to cook with as well as to enjoy drinking. With lovely floral and mineral hints on the nose to a clean crisp finish, it is perfect for this dish as well as oysters and seafood. Try it!

Moving on to the reds, I just tasted Napa Cellars Pinot Noir ($15). This wine is a light, delicate, fruit forward delight. It has notes of strawberry, cherry, and soft spice with a nice long finish. Pinot Noir is often a bit earthy in nature and has transparent juice, not heavy like Cabernet or Shiraz. You can actually see through the wine when you hold your glass to the light. Pinot Noir is a great match with chicken, as well as for barbecue and lighter foods for warmer weather.

The third choice for this recipe is an Italian red. With the wonderful seasoning that Susan is using on the chicken, a nice Chianti is in order! The garlic and rosemary will fall in love with the Chianti's dry, medium bodied, earthiness. Chianti is typically made from Sangiovese, a red grape that comes from the Chianti Classico region (Tuscany). The wine usually has hints of floral on the nose, and black cherries, earth and vanilla on the palate. Your taste buds are sure to be dancing with pleasure!

Photo credit: Alyssa Jiosa

 When choosing a Chianti, it's best to stick with a Chianti Classico Reserva. The one I recommend is Nipozzano Chianti Rufini ($29). It is primarily made from Sangiovese grapes but blended with small amounts of Canaiolo, Trebbiano, and Colorino grapes. This wine is absolutely delicious with flavors of plums and pepper, you'll also taste cherry, blackberries, and spice on the finish! YUMMY!

If you are in the Nashville area be sure and stop by the great new wine store RED Spirits and Wine, located in Bellevue,TN. All of the wines mentioned here are available at RED.

If you have comments or questions, feel free to contact me at denny@jiosa.com. Also, please stop by and check out my music at http://jiosa.com/albums/ …..nothing like jazz and wine!

Salute!

From Susan: 
Please feel free to ask Denny questions here as well, or just show him a little comment love. He'll be reading and answering questions here, too, and the question you'd like to ask might be the question that is on the mind of lots of other readers. Or, it might spurs us on to write a brand new tutorial. 


If you like this series, please feel free to share it here, on Twitter, on Pinterest, or Stumble it. Thanks, dear friends!

Redemption: Musical Video by Denny Jiosa

Pin It Good news for my readers! I have a brand new Wine Tutorial in the chute, written by my friend Denny Jiosa, that is almost ready to be published, and this one has some recommendations for wines that would pair nicely with my Roast Chicken recipe. So if you've ever wondered what kind of wine to look for for that recipe (like I have!!!), you'll have some wonderful suggestions. That should be coming up in the very near future (hopefully tomorrow).

But in the meantime, while you wait, I wanted to give you a taste of the talent level of my guest poster, Denny. You know that I'm married to a pro musician, and I don't throw around my musical praise lightly. But Denny is a world class talent. Rather than list all his accomplishments, (4 Grammy nominations, etc.,), I thought I'd give you a taste of his musical abilities through his beautifully shot video, "Redemption",  and let you judge for yourself.

In my opinion, this is gorgeous, glorious music, skillfully and soulfully played. Enjoy!

And yes, that's him, with the scruffy face, starring in the video. :-D



Looking forward to sharing his wine advice with you tomorrow!
If you enjoyed listening to Denny's music, leave him a nice comment here, won't you?
I suspect he might check in for feedback. :-D