2 tablespoons fresh orange juice squeezed from remaining orange after segmenting
1 tablespoon sesame oil (Toasted Sesame)
1.5 tablespoons soy sauce
1 tablespoon maple syrup (Cary’s Sugar Free, maple flavored syrup)
1/4 teaspoon sea salt
1/8 teaspoon freshly ground black pepper
I just tried this and it is pleasant. I did not add any of the Spicy Chili Crisp.
I was in the Harris Teeter in Cary yesterday, looking for Brown Rice Vinegar, when I happened to see a small, good looking head of Napa Cabbage. All of these that I had seen at other groceries in the Fayetteville area had large heads, and that was something that I knew I couldn’t eat all of, before it went bad.
Years ago, I came across a recipe that was so simple, and so flavorful, but also so fattening, and so detrimental to keeping Blood Sugar and Sodium (salt) under check that it was dangerous. As I recall, the basic items in that recipe were: Napa cabbage, green onions, soy sauce, toasted almonds, crumbled (uncooked) Ramen noodles and the flavor packet from the Oriental flavored Ramen noodles. *Here is a current version of a Ramen Noodle Salad.
And AI’s 2¢: “No, regular ramen noodles are not considered good for diabetics due to their high carbohydrate content, particularly refined carbohydrates, which can cause significant blood sugar spikes…” and, “Instant ramen noodles are very high in sodium, with one package containing 1,760 mg of sodium, or 88% of the 2-gram recommendation suggested by the WHO. Consuming just one package of ramen noodles per day would make it very difficult to keep sodium intake close to the current dietary recommendations.“
And let me recount a story that I will have with me until I die, or go crazy, or get Alzheimers. This story hopefully will emphasize that keeping Blood Sugar under control IS extremely important.
Many years ago, a favorite cousin of mine and I were visiting a distant relative who was in a nursing home. We hadn’t seen this person (man) in a long time. At least, I hadn’t seen him in a long time. It was afternoon and as we walked into his room, we were aghast. He was laying in his bed and, he had no hands or feet. It may be that most of his arms and legs were gone. They had been amputated because he was a Diabetic and sugar had devastated his body. So much so, that it was necessary to remove these diseased limbs & appendages in order to save “the rest of him.”
He was helpless, laying there, unable to feed himself, or get up to go to the bathroom. Yeah, his arms and legs were gone. He had the look of a helpless animal, and his eyes were pleading, begging us to help him. And that was the problem. Neither of us could help him. We were as helpless as he was, in our way.
*This was only a brief event, but it has remained with me to this day. Years later, but vivid in my memory.
So, don’t “write me off” when I tell you, you need to keep your Blood Sugar under check. Watch what you eat, and find those foods and meals that are delicious, but also healthy. Oh, yeah, and don’t put gas in your radiator, or water in you gas tank. You wouldn’t think I’m exaggerating by those suggestions, would you?
On the way up to Raleigh yesterday, I stopped at the library in Lillington and bought two large books. $2 each. One was about WWII and the other was about Abraham Lincoln.
So, why was I looking for Brown Rice Vinegar in the Harris Teeter? Well, this is perhaps the finest Harris Teeter I’ve ever been in, and this wasn’t the first time I had been in THIS Harris Teeter. Years ago I had bought some very fine looking mushrooms there, something like a Snow White. I also recall they had “Tiger Sauce” on a long shelf with a bunch of other hot sauces. It was then that I realized that this was how the other half lived. Their Harris Teeter’s had more, much more, of everything. Yeah, it was all, already on their long, very long, extremely long shelves and down their many grocery isles.
But no, they didn’t have the Sempio Brown Rice Vinegar for which I was looking. But then, neither did the other two, very nice Asian Groceries I had already visited.
The Grand Asia Market
Great price on Hinnant Farms Muscadine & Scuppernong Grape Juices (not wine) $5.99@ , and on the Spicy Chili Crisp was only $3.49@ (so I bought 3). This is the largest, most complete Asian Market I’ve visited. This was my second visit. I think they had Sempio Soy Sauce, but no other Sempio products that I saw. *I bought one bag of Green Szechuan and one bag of Red Szechuan seeds. I also bought a bag of Dried Millet, but have since seen a warning label on the bag that says it may contain cancer causing ingredients.
Oh yeah, one of the first things I saw as I entered this market was several non-electric woks, like the one I had bought recently. These were not the exact same brand, VinChef, but there were two slightly different versions and I think they were $59@ which is what I paid for mine (I hope.). Both had the stylized flame border around the inside rim, but one had a knob on the glass lid, and the other had that awful handle for the lid that is also a hot spoon rest. *Aroma was the brand of electric wok, that I bought through Amazon.
So, after visiting the Grand Asia Market, I pulled up the other Google Map directions to the K-Town Market, on my phone and headed across town.
As I neared the K-Town Market, I saw that there were several construction workers near the street. I think they were probably working on a new sidewalk because as I was leaving, there was a cement mixer that was backing up near me. This store although on Duraleigh Road, is just about a half block from Highway 70 and only about 2.5 miles from Crabtree Valley Mall, which is on Hwy. 70.
K-Town Foods & Market
As I entered K-Town, I saw a clerk and pulled out my phone to show her the image of the Sempio Brown Rice Vinegar label. This was the new label, and not the one from several years ago when I tried their vinegar. I had bought that vinegar at a Korean Market in Fayetteville, which is no longer in business.
As I showed the clerk the image and asked if they had this brand of brown rice vinegar, she immediately said, “Yes,” and started walking back toward the back of the store. Oh, “Happy, Happy, Joy, Joy,” I was elated. She turned the corner of the isle and located there were several brands of brown rice vinegar, but pretty quickly I realized that there was no Sempio brand. *I ended up buying a different brand, with the hope that it would be as good as Sempio.
Another tangent. At the Grand Asia Market, I had bought several items. One item was a small jar of dried olives. The words “Dried Olives” were pretty much the only part of the labelling that was written in English, the rest being small, and in Japanese (I think.). When I opened the jar, and sampled one of these, I was “unpleasantly surprised.” Instead of being savory, they were sweet, sickeningly sweet, and a fake sweetness, that reminded me of what a 1980s aqua & peach colored beach house might taste like if you were able to generate that flavor in some high tech laboratory. I ate several of the olives.
At K-Town I bought three items: the “Snow White” Brand of Brown Rice Vinegar, a tall jar of Korean BBQ Sauce, and a bottle of Burdock Root Tea.
The tea was nicely packaged, and labelled, but I didn’t read the fine print until later. The later being after I had tried the unsweetened tea, and then decided to add some Splenda sweetener. Two packages of sweetener and “nope” not any better. In fact it was immediately obvious to me that the flavor of Burdock Root needed to be appreciated as “savory” and then I looked a little closer at the labeling on the bottle, and sure enough, it was readable… “savory drink.” I don’t think I would actually like the flavor of Burdock Root in any form, savory and definitely not sweet. I drank a little more while sitting in front of the Cary’ Harris Teeter. I poured the rest out in the parking lot of the Fuquay-Varina Smithfield’s Restaurant. Some exotic flavor that I like, like the preserving juice in a can of olives, might be added to the Burdock flavor, but not just by itself, and nothing readily comes to mind as the solution. Yuk!
No Sempio Brown Rice Vinegar at the Cary’ Harris Teeter but I did buy a small head of Napa Cabbage and a bunch of green onions. As I was doing the self-check out, a young man came up to me and asked if I wanted the Senior Discount. He had a card in his hand. I said, “Yes,” and he scanned the card on my kiosk, and then told me that Harris Teeter offers a Senior Discount on each Thursday. I told him that Publix offers their SDs on Wednesdays. He was aware of that. I had marked my bathroom calendar for the Wednesdays Publix offer, but now do I need to add HT for Thursdays, or come up with another way to remember these discount days?
Later at home, I tried the “Korean BBQ Sauce.” Not bad. In fact, of all the items I bought and tried yesterday, this was light years toward being pleasing. Not perfect, but very passable, and I still want to try it on maybe, a pork shop. Yeah, I can visualize the thick cut pork chop that is currently frozen in my freezer, in my Aroma wok, in the oven and then covered with this BBQ sauce.
I’ve got to remember NOT to eat at Smithfield’s again. But, this time it was after I had enjoyed the Chicken “Dark” Platter, with coleslaw, potato salad and 3 hushpuppies. At home, as I was entering the items I had eaten at Smithfield’s, that I realized how many calories I had eaten in that one meal. Well over a 1,000, in fact about 1,400 calories in that one meal. That’s about twice of what I normally eat in one meal at home, and I might feel a little guilt at being around 700 calories in a single meal. NOT WORTH IT!
I just weighed myself and definitely not worth it. I am at exactly 250 lbs. this morning after being in the 240s for the previous week. Hopefully because yesterday was not normal, and I did eat out, my weight will head back down in the next few days.
And the “Not Sempio” Brand of Brown Rice Vinegar was not what I was looking for. It has too strong a flavor.
CJ CheilJedang Co., Ltd.
This is a Chinese company.
Snow White
I find it unusual that I can’t find the exact bottle of Brown Rice Vinegar that I took a picture of above. Also, I am not sure if the company is Snow White, a subsidiary of Cj CheilJedang Co., Ltd. Or, if one company is Chinese and the other a Korean company.
The first one of these that I saw was “High Potential.” I liked it. But, then I came across HPI, and I realized soon, that it was the same show, different actors, and different, and I didn’t like it. I think I’ve read that the original show was a French Detective drama. *I’ve not found a French show, be it detective or otherwise that I’ve liked. The English know how to tell a story, but for me, the French do not.
And just now, I finished the first episode of “WildCards” and perhaps five minutes into it, I realized that this was an HPI-Type Show. And, it was.
You’ve got a very smart person, who hasn’t fit into society and is operating far below their potential because of their various quirks. But, because they are so brilliant, they help the cops figure out a difficult case, and then get asked on board to assist, perhaps with a probationary period involved. But, they continue to solve unsolvable cases.
Oh, I almost forgot. There is a disgruntled police officer, of the opposite sex who initially does not want this new, outsider, who is operating outside the box to intrude on cop work. But they just can’t stand the Tsunami of intelligent solvitude that floods in.
“Riddle & Brantley: is listed on the “Riddle & Riddle” web site as having been founded in 1985. Gene Riddle founding member of “Riddle & Brantley” Law Firm, earned his J.D. in 1985 from Wake Forest University. Dean, Gene’s twin brother, earned his law degree in 1985 from the UNC School of Law.
Jessse Christopher Brantley
Jesse Christopher Brantley is listed as a founding partner at Riddle & Brantley.” This law firm has changed it’s name to “Riddle & Riddle” Injury Lawyers. He graduated in 1989 from ECU with a B.A. degree. In 1993, he graduated with his J.D. degree from Campbell University.
“He is a proud member of the Million Dollar Advocates Forum, an exclusive organization limited to personal injury attorneys who have secured verdicts or settlements of $1 million or more.”
Since “Riddle & Brantley” he is now with the Miller Law Group.
Alex Riddle came to work with her dad’s law firm directly after she passed the Bar in 2020. In 2024 she became a member of the Million Dollar Advocates Forum. “According to the Million Dollar Advocates Forum itself, less than 1% of U.S. lawyers are members, meaning only a very small percentage of attorneys are admitted to the forum.” And AI’s 2¢, “Lawyers must have secured a verdict, award, or settlement of at least one million dollars for a client to be eligible for membership.“
Dwayne Johnson should do a sequel to his movie, “San Andreas,” and call it “San Andreas. It’s Still Not My Fault.”
Odd to even think about making a note of this, but there are certain things that delineate this “event” at home.
Making a Pastrami Reuben at home requires me to buy a loaf of Seeded Jewish Rye Bread. I like the flavor of the rye bread, but it is not a bread that I want to use for anything besides making a Reuben sandwich. I am planning on using the last few slices of this rye bread, toasted, and hit with a mound of egg salad. So tasty, and I am surprised at how well the egg salad stays on top of the toast, even when I have a high mound of it placed there.
I make the homemade Thousand Island Dressing to put on these sandwiches, and to mix with the sauerkraut as a side, but once done, I’m probably not going to make any more Thousand Island Dressing until the next round of Reubens.
And I’m probably not going to buy more sauerkraut until the next round also, although I do think this side of Kraut & TI Dressing would go well with a fried pork chop too.
And lastly, this time I used the Wegman’s White American Cheese instead of Swiss or Baby Swiss on my Reubens. If I had bought Swiss, it is something that I rarely use on any other sandwich, preferring the WAC flavor on various other things (Bill McMuffin, Hatfield Pre-Sliced Ham).
So, I guess my “Pastrami Reubens @ Home” might have similarities to special holidays, like Christmas or the 4th of July. They come, and because they are special, people go “out of their way” to make them special by buying things they might not buy the rest of the year, and preparing things they only do rarely, but enjoying the special event and thinking warmly upon it… and maybe even getting a little excited when they become aware of the next event, just before it arrives again.
I think there is a rush to begin & end this event by not wanting any of the Hillshire Farms Pastrami to go bad after I open the package, and this has happened in the past. So, when I make these sandwiches, I may pile on a little extra meat because I don’t want the bread to run out before the meat, or cheese.
Oh yeah, and why not have more Pastrami Reubens @ Home, or have them more often? Because they are fattening and they “throw off my Blood Sugar,” so they are special because they have to be filed under the category of “A Splurge,” or “Special Event.” Not something I can have every week, or even every month. Something like eating a large plate of spaghetti, or eating a whole half gallon of ice cream in a day, or two. A blip or spike on the Blood Sugar radar, but no more, by my choice. An event that satisfies my craving for that event, without becoming a habit that will kill me, or at least do me major harm.
The picture above is what I might consider, my “Perfect Pastrami Reuben” at home. But now, even this has to be “toned down a bit.” Instead of using two slices of rye bread, I only use one slice, cut in half, so the finished sandwich doesn’t look like the nicely, sliced in two, sandwich shown above. Still just as flavorful, but half the fat & calories. And, I don’t really miss the other half of a sandwich. I guess my age is helping me a bit here. When I was younger, I would have wanted that whole sandwich… maybe even needed it for the energy, but not now.
And that reminds me of how “falling off the wagon” with food can be so easy.
I really, really, really enjoyed the Cranberry Oatmeal Cookies from Aldi’s that I had for the first time, last Thanksgiving. I enjoyed them so much that when I returned home, a few days later I made a special trip to Aldi’s and bought a package of them. And “Yes,” they were just as good, each time that I bought them. They were so good that I included “one cookie a day” in my routine, and sometimes with a small glass of cold milk. Soft and sweet, just like I like my cookies.
But, after about my third package of these cookies, I noticed that my resting Blood Sugar Level was just a little higher “over time.” And, my weight was not trending down, not even slightly. Not necessarily going up, but just hanging… and at a level I wanted to eventually reduce. So, I forced myself to “not buy” another package of the Cranberry Oatmeal Cookies from Aldi’s when the last cookie was consumed. And it was a little like stopping a favorite drug, or stopping using white sugar. There was a slight tug on my will to stop.
But, after a few days, the tug went away, and I did note that my resting BGL and weight did start to trend in the favored direction, and if I looked at it seriously, those damned oatmeal cookies were doing me wrong;-)
I didn’t know when I started to write, that this article would morph into an insight on “willpower,” but it did. Making the Pastrami Reubens an “event” was a nod to “willpower” and decision making. Making choices. Wahl, in German, which can mean “to choose,” “a survey,” “to vote,” to make a choice. In this case, to make a choice of what and when to eat, thereby affecting my health in the long run, even when that run is near the end of my life, even if my life goes on another eleven years.
I’ve not always made good choices, or not consistently. At one point in my life, I was just a few pounds shy of weighing 300 pounds. Around the 295 lbs. range. How did I get there? And after losing about 60 pounds over a three months period, twice, and about nine years apart, why did I let my weight go back up? Part of the good decision making has gotten me in the 245 lbs. range now. That’s good for me.
Following my weight and Blood Sugar Levels on the MyFitnessPal website, almost daily, has definitely made the task easier for both tracking my results, and the FOOD section, for recording what I’ve eaten, and even what I plan to eat. *I don’t always adhere to the total daily calorie intake, but I’m pretty good about the sugar/carbohydrate levels, usually.
So, I think you should be able to see that my focus on food and what I eat, isn’t completely an obsession. Okay, maybe it is.
[NOTE 03/07/25]: Just happened to see this on the Web and thought if I could get it cheap enough, and it worked, this would be one of my presents for next Christmas. I ordered this package of 3 from Amazon for under $7 and it is supposed to arrive tomorrow. The first price I saw was about $14 for just one of these. It is supposed to work on boiled eggs and raw eggs.
The advertising video they showed made it look so easy. They put three hard boiled eggs in one of these, one at a time, and it only took a second or so before they opened it back up and dumped the whole boiled egg out. I guess you just reach in to pull the two empty shell halves out. *I do not have a trick for peeling eggs successfully. Sometimes they peel easily and at other times the boiled egg white begins to peel off with the shell. Frustrating.
I think the Spicy Chili Crisp gave it better flavor. The original recipe, with slight mods, was pleasant, but not distinctive enough. I’m not sure what it could have used. It wasn’t unpleasant, but just didn’t “pop.”
I halved the finished product, and added some Spicy Chili Crisp to the second half. This reddens everything, so the scallops come out a darker brown color. I just went back to taste this version before storing it in the fridge, and you know what? I like it. This was just enough of a change to make it pop. Maybe this version, on some polenta, and with a simple salad with the Cilantro-Honey-Lime dressing. *Agave Nectar instead of honey.
If you’re paying attention to my current seasoning favorites, you know that I’ve used a lot of Toasted Sesame Oil, Soy Sauce, ginger powder, bell pepper, carrot, and Red Wine Vinegar. So, this was just a very minor side step.
Ingredients
Coarse salt and ground pepper
1 cup long-grain white rice
¼ cup rice vinegar (red wine vinegar)
¼ cup soy sauce
1 teaspoon toasted sesame oil
1 ½ teaspoons cornstarch
1 tablespoon vegetable oil, such as safflower (Avocado)
1 red bell pepper (ribs and seeds removed), thinly sliced
2 bunches scallions, white and green parts separated, cut into 2-inch lengths (onion)
2 carrots, halved lengthwise, or quartered if large, and cut into 1 ½-inch lengths
In some ways, this meal reminds me of the Seared Scallops with Minted Smushed Peas. It looked great, but just didn’t deliver. If you recall I found this recipe from a page that was highlighting entrees that would go well with polenta, and my comment was that the photo on their page didn’t show any polenta.
But, what I produced, had polenta, and I also added a colorful red cabbage & yellow corn salad, which made the image pop even more… red, yellow, mint green, and the seared scallops. The colorful red & yellow grape tomatoes didn’t hurt the color palate either.
I wonder if going a slightly different direction and adding shrimp with the scallops, and then instead of Toasted Sesame Oil, forget the ginger, and using Oyster & Fish Sauces, and maybe serve over Polenta. And, maybe use tomato, instead of carrot. Not a lot of tomato, sort of like I use in my Kielbasa, Shrimp & Zucchini dish. Just a little tomato forms a slightly reddish sauce, without overpowering like a tomato sauce.
Then it came to me, “You know, some fried chicken livers would really set off the seared bay scallops.” Let’s try, bay scallops, chicken livers, and bacon, with maybe some stir-fried green beans. That’s probably what the scallops need to pop. Sort of like when you add sausage to shrimp in a Frogmore Stew.
I was looking for the Sempio Brown Rice ( 현미 ) Vinegar ( 식초 ) and went to three Korean Asian grocers in Fayetteville, and none had the Sempio Vinegar. But, while I was looking in the Sun Asian Super Market, I happened to see the “Spicy Chili Crisp” and the “Fried Chili in Oil” that I like (very much) and they have a good price on it, although Walmart has it listed online at $3.88 a jar.
I just noticed from the above photo the cardboard inserts separating some of the jars. The packaging adds to the confusion, and I’ve found little difference between the flavors of “Fried Chili in Oil,” “Hot Chili Sauce,” and “Spicy Chili Crisp.” I do see some jar size and label color variations that I hadn’t noted before. *I see both “Spicy Chili Crisp” and “Fried Chili in Oil” in Walmart. One of them has fried peanuts in it.
In one of my early stir-fries, using the Spicy Chili Crisp, I ended up with a finished product that had a few peanuts in it. I asked myself where those had come from and eventually I found that they were “hidden” in the Spicy Chili Crisp.” Welcome by me, but I’m sure someone with a peanut allergy might fall out dead from a little taste.
While in Pan’s Thai Market I bought two different things, “to try.” I bought a bottle of spicy pepper vinegar that had some whole veggies (looked like peppers and white garlic cloves) floating in it, and a small jar of “black pepper sauce.”
The pepper vinegar turned out to be nothing more than “pepper vinegar,” which I knew those flavors from my childhood. Like those small shaker bottles of “hot pepper vinegar” that we would have put on raw oysters. Nothing new, and nothing really special. I’ve made similar at home by putting the various colorful peppers I’ve bought “in season” at the Farmers’ Market in Raleigh.
A brief aside here. Specifically a comment on my age, and it’s effects. I’ve noticed that my typing, specifically, my spelling of words as I type has become more sporadic. I rarely had this trouble for most of my adult life. *Perhaps some of this “misspelling” can be attributed to the automatic “corrective word spell” software that tries to take over and correct me, on the fly, and many times missing entirely on my message, and choosing incorrect words, and spellings that I have to correct as I go back and reread what was written, not necessarily what I wrote, or intended to write. But I think at least some of my misspelling is due to my age, and my mind just not working as well as it did. This was a message from our sponsor, and now back to the show.
The other item, “black pepper sauce,” was more interesting. It had what I would call a “gelatinous” look, but the deep black pepper flavor was captivating. I liked the flavor, but my mind wasn’t quite sure, how I would use this sauce, or what I would put it on. I couldn’t quite imagine spreading it on bread for a ham sandwich… although I might at least give that a try. It’s consistency being odd, I couldn’t imagine mixing it with Dukes mayo, or French’s yellow mustard. No. But, I am looking for a place to put this, and if I find it, I think it will be a happy addition to all those “earthy” flavors that I enjoy. (Earthy flavors e.g. fried chicken livers, pig’s feet, Nueski’s smoked liver pate). And none of those items listed here, would be something that would benefit from this Black Pepper Sauce.
Ah, I just read a note on someone’s web site, that this sauce is “thickened with starch.” Yes, that might give it that gelatinous quality. And now AI puts in it’s two cents, “It is perfect for pairing with barbequed or grilled meat like steak, chicken, or shrimp.“
I think my age, and my nearing the end of my life on Earth, has started to give me a strong desire to “pass along” whatever wisdom I have gleaned from years of experience.
I realize I am no fount of blessing when it comes to wisdom, and the wisdom I am talking about does not begin with “Fear God.” That’s Proverbs 1:7 “The fear of the Lord is the beginning of knowledge; fools despise wisdom and instruction.”
No, the wisdom I am talking about are all the “little things” that make life easier, and help things flow better. Things like, “spread the shower curtain out after your shower, so it doesn’t mildew.” Or, “the gas gauge on your car’s dashboard has a little symbol letting you know on which side of your car the gas cap is located.”
Now that I think about that, where does it put that symbol if your gas cap is in the middle, above your license plate.” Why would you even need to know? Well, if you are driving up to a convenience store to buy gas, it would be handy to know which way to pull into the pump so that the pump is on the same side as your gas cap. Yes, you can always get out of your car, find your gas cap, and then get back in your car and drive on the appropriate side. But knowing this little trick will save you these simple “time wasting” steps.
So why did I mention Cheyenne Bodie and Roger Moore, “The Saint?” And, you might even ask, “Who is Cheyenne Bodie.” “Cheyenne” was a long running TV Western show that appeared in the 1950s. The actor who played Cheyenne Bodie was the handsome, tall, muscularly built man, Clint Walker. Now Roger Moore, was also a tall, handsome actor. I think one hook for “the Saint,” was that the character, at points, would turn to the camera to explain “just to me” about something he was about to do, or how he personally felt. This personal comment by the actor, drew me into the story. I was his good buddy, “along for the ride.”
But, here was something that I noticed about both of these characters (not necessarily the actors). The characters seemed to know how to do almost everything, and they knew a bunch of people, no matter where they were, or even if this was the first time in town. And, they were welcomed by these people as if they were old, best friends. But the characters weren’t actually old enough to have learned all the stuff they knew, or met and earned the trust and friendship, over time, of all the people that welcomed them warmly. No, their knowledge of how to do a bunch of stuff, and all the “long time” friends they had accrued required a “suspension of belief” on our parts. These characters were “MacGyvers,” long before there was actually a MacGyver on TV. And MacGyver was a stretch because he was creative/inventive in how he accomplished things, not so much as knowing the standard way of doing things.
So Cheyenne could take an unruly horse, a Stallion, a Bronc and calm the animal, put a blanket and saddle on him, cinch it up, and then gently get on the horse and ride around the corral. And this taming of the animal was something that all the others had failed at. Neither of these characters were old enough to have been able to learn “the tricks” they somehow knew, or become close friends with all the people they seemed to know, by the age they currently were.
Recently I started to read a biography of Colin Powell, the late General and Public servant. The bio is entitled, “It Worked for Me,” and as far as I’ve read Gen. Powell offers examples of “things” and “ways of doing things” that worked for him.
Now, I’m not going to try to teach you how to become close friends with everyone you meet, or even suggest that I know the best ways to do a lot of things, but I do want to “throw out” some suggested items and things that have worked well for me. Take what you want, and ignore or leave the rest, and enjoy!
A “John Wayne.”
I have a “John Wayne” that I have carried with me, on my key chain, for over 50 years, and I’ve probably used it two or three times each of those years.
A “John Wayne” is a small metal can opener that was a military issue for troops in the field, called a P-38 Field Can Opener to be used on the metal C-Rations cans. Supposedly named for “John Wayne” because the actor made the training video for the troops on how to use this can opener successfully. *That’s my first bit of wisdom: Get one of these can openers, and put it on your key chain. It will serve you well, when a regular can opener fails.
Box Cutters
I’ve bought these colorful box cutters from Amazon a few times. Once for myself and then for intended Christmas presents. I have come to give small Christmas presents with items that have made my life easier or more enjoyable in the past year. Why a “handy” box cutter?
How many times do you have an Amazon package to get into, and having one of these would make the process simple, quick? Or you’ve bought batteries that are encased in a clear plastic bubble? Or, you have a piece of thread, or a string that is tying something together, and you can’t break it with your firm grip?
These box cutters have an excellent design, that only requires one hand to unlock the blade, slide it into position, and then easily relock the blade… use it, unlock it, slide it back down into it’s completely sheaved protected position and relock it.
So, get more than one, and put one beside your easy chair, in a kitchen drawer, and in your car, and be careful, don’t cut yourself.
Buy a set of good quality kitchen knives, and keep them sharp. Make sure you like the way they feel in your hand. “The right tool for the job makes things so much easier.” This statement is never truer than when you need the right knife for a kitchen task. You don’t have to buy all the knives at once, but here are a few that I think you will need over time:
(1) A Chef’s Knife, either a classic pointed tip design, or one of the flat, wide bladed Japanese designs. The Japanese design is useful when you are chopping, and scooping what you have just chopped to put into a pot or bowl. What happens when you need to slice a good sized watermelon in half? You want a knife that has a long enough blade to at least go through half of the melon, and then slice all the way around until the halves split apart.
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(2) A Tomato Knife. This usually has a serrated blade for slicing through tomatoes, and a simple forked end for skewering a slice of tomato. But I have found that I can use this knife for many other purposes, not just slicing tomatoes.
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(3) A Paring Knife. This has a short blade usually with a pointy tip. It is useful for getting in close to veggies and cleaning them up. Remove the pithy part of a Jalapeno or Bell Pepper. Cut out the stem end of a tomato.
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(4) A good set of Steak Knives. A style of knife that fits well in the hand and makes it easy to cut through a steak or pork chop easily.
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(5) A sharp Boning Knife is useful if you are cutting up meat be it beef, chicken or pork.
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Well, this is something I didn’t see coming but it has been such a pleasant experience recently that I’ve got to add it to this list. I bought an Instant Pot Mini (modern pressure cooker) about a month and a half ago, and it almost jumped out of the box. My first trial & success was a pot of black eyed peas with some seasoning meat. Turned out great. I’ve found I can cook hard boiled eggs, and a black & wild rice combo in it to perfection consistently. I have a Teriyaki Chicken dish that I’ve already made about four times and each time a little different, but just as tasty. Chicken tenders, bell pepper, onion, carrot. zucchini and frozen garden peas with Spicy Chili Crisp, and Teriyaki sauce. Oh, and I cooked a rutabaga and that too cooked quickly and was a delicious side dish for both some steamed mussels and a pork tenderloin. The mussels I did on the stovetop. Oh, and I’ve started thinning out the frozen foods in my freezer because I don’t have to thaw them first.
If you like stir-fry, get an electric wok.
My first electric wok was a gift from a cousin. I used it to make stir-fry meals, and then I would stop for a while. Not sure why I would stop because there are few meals that are so easy to prepare, quick & easy to cook, delicious to eat, and quick & easy to clean up.
Maybe I would stop making stir-fry meals because the basic ingredients didn’t vary enough. I have three meats that I like: chicken, pork and shrimp. I have three veggies I like in most meals: onions, carrots, and sweet bell peppers. I like to vary other veggies choosing some, but not all such as: broccoli, green beans, sugar snap or snow peas . And I add some “Stir Fry Vegetables,” that come in a can including: bean sprouts, bamboo shoots, baby corn and water chestnuts. I actually like pineapple chunks in almost all of my stir-fry meals. And for seasoning/spices: Spicy Chili Crisp, Toasted Sesame Oil, Soy Sauce, red pepper flakes, garlic powder, sesame seeds & some ginger powder. Oh, you do need a heat resistant spatula to stir things about, without hurting your wok’s surface.
Multi-Purpose Kitchen Tool
This is a Braun MultiQuick multi-purpose kitchen tool. The power wand has three main attachments: chopper bowl, a whisk attachment, and a stick blender attachment.
I originally bought a Braun MultiQuick tool because I wanted the immersion blender, and then it made sense to me to get the other attachments. The unit I bought had a smaller chopper bowl, and it was less powerful. So several years later I finally bought a bigger bowled, more powerful power wand and things became so much simpler. I could grind a whole can of Garbanzo beans, and the motor didn’t bog down.
The immersion blender attachment allowed me to blend various soups while they were still in the pot, and the soup still hot. No need to pour the soup from the pot into a blender. There were two soups that I loved making using this attachment: Curried Apple Soup and Tarragon/Leek/Split Pea Soup. Both of these were good either hot or cold.
I found that I couldn’t blend a whole can of Garbanzo Beans in order to make hummus at home. And if I put too many beans in the bowl, the motor slowed down. I found that I could make homemade salsa starting with one 15 oz. can of Diced Roasted Tomatoes all year long, and add various spices, peppers & roasted veggies (onion, jalapeno/bell/Poblano peppers) as desired.
Lately I’ve been eating a lot of Plain Greek Yogurt, but I don’t leave it plain. I use my chopper to puree fresh blackberries, blueberries , raspberries, or even ripe persimmons. I store them in small canning jars is the fridge. They go great with the yogurt. And I don’t use the whisk attachment very often, but you can buy some Heavy Whipping Cream and make your own whipped cream, really fast, and you might even want to add some flavorings to the whipped cream as you make it.
I recently bought a Jar Sealer. It attaches to either a regular or wide mouth Ball/Mason jar and sucks the air out in order to preserve the contents, such as beans, nuts, dried fruit or various veggies. The one thing I haven’t tried yet is putting in half of an avocado and seeing if it really doesn’t turn brown by the next day in the fridge. *I found that I can’t suck the air out of my plastic storage containers. They look like the glass Ball jars with black metal lids, but they collapse if the air is sucked out.
If you cook at home, a lot, as I do, and like various steamed veggies: asparagus, broccoli, cabbage, cauliflower, or need to tenderize green beans before adding them to your stir-fry, then you should buy a steamer insert that fits your 3 Quart pan/pot, and it needs a tight fitting lid, and I like a glass pot lid so I can look at the steaming veggies.
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I’ll throw the following out to you, while on the subject of food.
Let’s dice up some chunks of chicken tenderloin, onion, carrot & sweet bell pepper. Now, from these four ingredients I can take my meal in three completely different directions as a Chinese Stir-Fry, a Mexican Meal, or an Indian “India” Meal, just based upon the following seasonings I choose.
Chinese Stir-Fry
The basic flavorings for turning this toward Asian/Chinese include: Toasted Sesame Oil, Spicy Chili Crisp, Soy Sauce, ginger & garlic powder, and white sesame seeds. Maybe even some Jalapenos. Serve the finished entre on white rice.
Mexican Meal
To direct this South of the Border, add some diced tomatoes along with “Salsa Ranchera” from Herdez. Maybe add some red pepper flakes, various hot peppers in season, and add a baked sweet potato, with butter, sour cream, cinnamon and a little sweetener. If you don’t want the sweet potato, this would also go well with white rice.
India “Indian” Meal
I like diced tomatoes in this also. But the Indian flavor comes from Patak’s Hot Curry Paste, with a little sweetener added. I love the hot curry flavor, but I will also add various hot peppers in season, and the more colorful the better (reds, oranges & yellows). This meal goes well with white rice or a baked sweet potato as prepared above for my Mexican meal.
*When I mention “sweetener” that is because I don’t cook anything with sugar any longer. I was diagnosed as a Type 2 Diabetic in January of 2012, and I stopped using sugar in my house “cold turkey.” In fact, I had about a third of a 5 pound bag of Dixie Crystals white sugar, and I didn’t throw it out, but I didn’t use it either. The result was after several years the white crystal sugar had hardened into a hard ball of sugar, which I eventually threw out. I think I’ve added one small packet of white sugar to my coffee, one morning at a restaurant and that was because I absentmindedly opened the packet and poured it into my hot coffee (maybe it was hot tea) before I thought about not using sugar. That’s one packet in 13 years. Now, I may have had sugar when I ate meals at restaurants or at friends’ or relatives’ homes, but when I have control of using white sugar or not, I don’t.
When you first stop using white sugar after years of eating copious amounts of it, your body responds like coming down off of hard drugs. You have a headache, and you feel horrible for several days, but eventually that bad feeling goes away.
Preparing ingredients in advance, and choosing last minute which direction you want to go. The chicken or pork are diced up into bite-sized chunks and I can freeze 3 or 4 oz. packages of these for future use. Freeze the chunks in a flattened bag. Freezing these flat makes them thaw out quicker. I also freeze my pineapple chunks flat and in the portion size for my stir-fry meals. Or, the previous day, I can cut up my basic veggies and store them in the fridge for later that day, or the next day, all in one container: onion, carrot, sweet bell pepper. A last minute dump, and the stir-fry goes even quicker.
I don’t have a rice cooker because rice is high in starch and converts quickly to sugar once consumed. It “throws my Blood Sugar level off” so as much as I love the flavor and texture of rice (white, brown, black, etc.) I’ve had to leave rice off my regular diet. But, if I could eat rice regularly I would probably have it with my stir-fries, my Mexican and my Indian meals, and I might buy a rice cooker to make the process more refined. Fix enough rice for several meals, and then store it in the fridge and heat up just enough for each meal in my microwave.
Years ago I bought my first Microwave Onion Cooker at an AGRI Supply Store. After years of use, the plastic began to disintegrate so I bought another one. And at least one Christmas, I gave these out as simple Christmas presents. *Make sure you buy the onion “cooker” and not the onion “saver.” The saver will melt in your microwave, the cooker won’t.
What’s so special about this tool? Well, you can put a whole onion in it and put it in the microwave for about five minutes. At the end, the onion will be sweet, soft and delicious. But an onion isn’t the only thing that you can cook with this. You can put a whole potato in it and in about five minutes you have a baked potato. Smush the soft potato, add butter, S&P and some sour cream and you’ve got a good side to go with a steak, or a pork chop. You could also bake a whole apple in this. Once baked add some butter, sour cream and cinnamon. Or bake a sweet potato and add a little sweetener to the other ingredients listed for the apple. *And just recently because ChatGPT told me it would be better to cook my broccoli in the microwave, I took out my onion cooker, added a little water (to form steam) and put a bunch of broccoli florets in it and in about 1 minute had steamed broccoli. Just the right amount for one serving.
Egg McBill
Now, for something that surprised me at first, but I have cooked many scrambled eggs in my onion cooker. Beat an egg, add some S&P, a little olive oil to keep the egg from sticking to the cooker, garlic powder, and maybe even some finely diced onion. Put the lid on the cooker and go for a minute. if the egg is still runny in the middle, cook for another 30 seconds. At the end, you have a beautifully round flat scrambled egg, and this shape fits perfectly on a toasted English Muffin with melted cheese. You melt the cheese on the muffin, in your toaster oven or stove. And add a slice of fresh pre-sliced ham. Viola, a “Me McMuffin.” *I’ve never thought of the following before, but I wonder if you could bake something like a holeless doughnut, or some type of biscuit? It wouldn’t brown, but I still might try that.
There are two other things I prefer to cook in my microwave and many other people would disagree with me on one, or the other, or both.
First, I prefer to cook bacon in my microwave. It turns out perfect the majority of times and only takes about 5 or 6 minutes total time. I put several slices of raw bacon on a dinner plate. Then I put the plate in the microwave, and use a plastic cover over the plate & bacon to prevent splatters. I don’t like limp bacon, nor do I like super crispy bacon. The microwave gives me almost perfect control. *I do drain off the bacon fat as I cook the bacon, stopping to check about every couple of minutes. I think it was Emeril Lagasse who said, “Pork fat rules,” and he was so right. Bacon grease can flavor many veggies and beans.
*If you like blackeyed peas, then if you can cook them one day, and then refrigerate them overnight… the next day the flavors will have had time to meld, and the beans will be so much more flavorful. If you don’t want to use bacon fat in your steamed cabbage, you might need to determine exactly how much sweetener to put on them. Too much sweet on a cabbage is sickening, but just the right amount and people will think you have seasoned them perfectly.
The other item I prefer to cook in the microwave is corn on the cob. I prefer to leave the husk on the corn, and cut the stalk end off, just so I can see the ends of the first rows of kernels. Leave the silks end just as it is. I learned the following trick about two years ago. Cook the corn for about 4 or 5 minutes, and then take it out. Have something to protect your hand while holding the steamy hot ear of corn. Then begin to squeeze the silks end and this will begin to force the corn out of the stalk end. And the trick that usually works. The corn on the cob will come out of the husk, AND the silks will remain in the husk without you having to pull each of them off the ear. *If you like to put your corn on the cob on the grill, that’s an entirely different animal and I suggest, “Go for it!” *And now I have to offer the possibility that I may start cooking corn on the cob in my Instant Pot Mini, or at least I’m going to try it and see. I don’t think I can beat the 5 minutes cooking time in the microwave, but it might be like hard boiled eggs. They come out perfect every time.
If you can’t get corn on the cob in the husk, here is another trick I use. I take a paper towel and wet it and then wrap the wet paper towel around the “huskless” corn on the cob. I then heat the corn in the microwave for 4 or 5 minutes. What I am doing is providing enough moisture to cook the corn with steam. The wet paper towel holds the steam inside just like the husk would.
What I am suggesting is that I prefer to steam most of my veggies, rather than put them in a pot of boiling water to cook. I think the nutrients stay in the veggies better, than leaching out into a pot of water.
An Emergency Multipurpose Tool
There are so many things that this item can perform. It is a high powered flashlight, and has a separate reading lamp. It has a weather radio, and AM & FM radio bands. It has multiple power sources: batteries, solar powered, hand crank charger and/or a USB connector to charge from the wall. It has a USB cable so that you can charge your smartphone from this device, via the hand crank. It doesn’t charge quickly with the hand crank, but it does charge enough so that you could make an emergency call, if you have the reception.
It has an emergency horn to draw attention.
Before Hurricane Helene passed through Western North Carolina, I would have never thought about this type of purchase, but afterwards, when I heard repeated stories of families being cut off from their neighbors, this type of device would be welcomed in the hours immediately after a devastating event. Even if the power is out, this little device would keep you informed regarding the outside world, would make life easier in the dark, or allow you to read to either inform yourself, or keep yourself entertained until morning. The emergency horn could draw others to your location, and being able to recharge by the sun or the hand crank, oh boy, yes!
Not too long ago my electricity went out at night and I then realized that it didn’t have a lighted digital display and none of the buttons were illuminated so you needed an external light source (maybe your phone or a candle) to turn it on and adjust the knobs. It does have a a bright lamp and a bright led display on top of the unit, but neither of these illuminate the radio display or control buttons. So, I bought a Mudder USB gooseneck light for Laptop and it works perfectly, drawing it’s power from the emergency tool and illuminating the radio display and all the control buttons.
I just realized that I would like to be able to put a recipe card somewhere in my kitchen to be able to easily reference it when I am cooking. I forget the ingredients or the order in which they need to be added so a simple note card would be helpful. It could be on the side of my refrigerator, or on the front of my microwave. These were perfect, although I’ve only added one to the side of my fridge, and I may rotate them sideways for certain cards. Slip one card out, slip another in with one of the items you’re preparing for the meal and have multiple cards next to each other, one for the entree, and any for the side dishes. *I don’t fix pizza sauce often, and there aren’t many ingredients, but still having a card to reference would be helpful.
Ball Quilted Crystal 8 oz Mason Jars
I’m adding this size of canning jar to this list because I am planning on buying a dozen at Walmart. They are currently listed at a little less than a dollar a piece. I’ve found there are several items, like fruit puree and other homemade sauces that I make or have and this size jar seems to be the right size. *I can buy a package of raspberries or blueberries and blend them in my food chopper and store them in one of these jars. I’ve been eating more Greek Yogurt lately and this fruit puree seems to be the perfect pairing.
THE LIST
Get a “John Wayne” can opener and keep it on your key chain.
Get several box cutters and put them in easily accessible places: by your easy chair, in a kitchen drawer, in your car.
Buy a few good quality kitchen knives, and keep them sharp.
If you like stir-fry, get an electric wok.
Purchase a “multi-purpose kitchen tool” that chops, whisks & has an immersion blender attachment.
Buy a steamer insert for your 3 Quart pan/pot.
Microwave Onion Cooker
Cook bacon & corn on the cob in your microwave.
Emergency Multi-Purpose Tool for radio, flashlight, and device recharging.
Index Card Pockets w/ Self-Adhesive
I saw this hack online and I wish I hadn’t thrown away all those file clips. Before retiring, I had come to the point at work to not need this type of clip or paperclips. We just didn’t save many paper copies of items any longer. Most things were either saved to disk or pushed to the Cloud.
… and is Julia Louis Dreyfus related to Richard Dreyfus?
And the answer might be self evident, if I actually had known how to spell both names correctly:
Julia Louis-Dreyfus and Richard Dreyfuss, and “No, they are not related.”
So I’m puttering around this morning, fixing another breakfast of Fried Apples and Bacon, with some Hazelnut Coffee. I think I saw the name “Baton Rouge” on something, either on the TV or on a web page, and I said the name out loud, emphasizing the first part as “Bey Taun” and then “Rugge,” as in Luge. And that led me to recalling that Moulin Rouge meant “Red Windmill,” to which my processing went, then Baton Rouge must mean “red stick.”
I’m not sure if I’ve ever thought this through before, but laughing slightly to my first thought, that “Baton” sounds like “baton” which is a form of stick… or something that a cheerleader once twirled, throwing it up into the air and then catching it before it hit the ground. I then said to myself, “well stranger things have happened,” and “Baton Rouge” might just mean “red stick.” So, I googled for the answer and sure enough, “Baton Rouge” means “red stick” which according to the Web, a red pole (marker) delineated the border between two Indian hunting grounds (I may have remembered that correctly.), and a French explorer seeing this came up with the name “Baton Rouge.”
Sometimes things like this remind me of other like occurrences. Once, I was taking a “Biblical Hebrew” language course and the whole class was translating a long Bible passage. The woman instructor was walking around “looking over our shoulders” to see how we were doing. I had translated a good portion of the text but then had come to a problem. A certain word seemed to mean, “one who travels about the hills & valleys tending sheep,” but this didn’t seem to fit with the meaning of the rest of the passage. The teacher stopped me and then suggested I say the word audibly. “D-V-D”. It was then that she pointed out, this wasn’t a word, but actually the name for “David,” who by the way was a tender of his father’s sheep.
Finally, after several years of searching, I found another coffee mug so similar to the one I bought, that is has to be the same potter. The photo was attributed to Claudia Dunaway, an artist living in Burnsville, North Carolina. I have not been able to recall where I bought my mug, but from a date on the photo, and that I was on a short vacation which went through Asheville near that time, I have guessed that I may have bought the mug at Southern Highland Craft Guild, Folk Art Center, on the Blue Ridge Parkway, just off Hwy. 70 at Asheville. *I have asked there, and at the New Morning Gallery another place that I’ve bought mugs from through the years, but neither location recognized my description or image I had on my phone.
I just found a useful piece of information about Claudia Dunaway on the Toe River Arts web site:
“From 1974-2018 Claudia Dunaway was a full-time potter working primarily in stoneware and porcelain, with a focus on carving and drawing on the surface of her pots through colored slips, a process called sgrafitto. In 2018 Claudia received a scholarship to Penland School of Craft for a woodblock printmaking class taught by Master Printmaker Keijo Shinohara. This experience shifted her focus to printmaking….”
John D. Richards’ Spaceship Drawing
Claudia Dunaway explains silkscreens in use.
I was on one of my short vacations in 2018 that took me through the Asheville, North Carolina area.
I bought the mug because of the various whimsical elements: cartoon space ship, plants which in my mind represent an alien race or community, the swirls embedded into the mug, and the “three point” nature of the mug’s odd shape. *I did not expect to find the following YouTube video in which Claudia Dunaway explains how she makes the imprinted pottery/mugs. She is actually using the image that I have on my mug of a cartoon spaceship. And, if you look closely at the video, there are several not yet printed mugs that might be like mine once finished.
I’ve now found enough examples, see above gallery, that I know this is a Claudia Dunaway and John D. Richards Collaboration. They were doing these as far back as 2012, and Claudia Dunaway may have gone in a different artistic direction about the time when I bought my mug. Oh, well.
NOTE: I sent her an email asking a couple of questions and she had definitely been doing “other” work and could hardly recall anything about my mug. It was a collaboration between her and her partner. He had drawn the images, and she had added the images to the mugs and other pottery with a print screen process (see video). Interesting and it might have even been possible that one of the unfinished mugs seen in the YouTube video might have ended up being mine. [end]
What are the tasks that are required by the DMV staff to perform?
How can each task be performed the most efficiently?
Is computerization possible?
Will computerization make performance more efficient?
If a task can be completed remotely
Which tasks cannot be performed remotely?
If a task can’t be performed remotely, how can it be performed most efficiently “in office?”
What are the most time consuming or labor intensive tasks?
Why are people standing in line?
Can certain tasks be performed, or partially performed by people, while they stand in line?
Can a person standing in line use a phone to perform processing tasks?
There’s an app for that! NC DMV APP…
If documents of proof are required, could someone check each person in line before they actually come through the office door? Would this speed up the process, once they get inside and start to be processed?
Should a special ID or account be necessary to perform tasks online? If so, can a nationwide account or ID be used, instead of having to create a State specific account? How do we know who we are dealing with?
How can tasks or partial tasks be delegated to be more efficient?
Can a task be performed by staff remotely? Working from home or otherwise?
Hours of Operation? Can hours of Operation extend beyond 9 -5?
Can tasks that can’t be completed remotely, or more efficiently remotely, still be performed remotely to speed up the tasks that must be performed “in office?”
Could a mobile unit provide services more efficiently? Like a mobile library, could NC DMV services be driven “to the customer?”
Could empty facilities be used as “temporary” NC DMV locations?
Could kiosks be used to facilitate tasks?
Can payments be made online or remotely?
How are other states performing their DMV tasks?
What is working elsewhere, and can it be performed the same for NC DMV, or modified to work better for NC DMV?
Look at other States’ DMV web sites to compare with NC DMV’s site.
I currently like the Sanderson Farms Chicken Livers (and Gizzards) sold at IGA, and specifically the IGA in Eutah Village Shopping Center in Fayetteville. Why? Because they keep the white plastic containers free from blood on the outside of the container. Hey, I know that livers are soaked in blood, but it is unsightly to not wipe off the outside of these packages before putting them on the counter for sale.
There are enough livers in each container for about 3 helpings, and I currently like to fry them up, with a little onion, in my electric wok. They cook quickly and I can cook more than just one meal’s worth, and store the rest in a Rubbermaid container in the fridge. They reheat well in the microwave.
I put some oil, Olive or Avocado, or even mixing one of those with some Toasted Sesame Oil in my wok. I add some garlic powder and S&P while frying them. I flip them over a couple of times, and cut them with the edge of the rubber spatula. I have two of these heat resistant spatulas, one with a blue blade and one with a red blade. Even though they are made of a flexible rubber, their edges are sharp and will cut chicken or a chicken liver if needed. *The chicken that I use when fixing a Chicken Stir Fry.
I find that after the chicken livers and onions are cooked, I can just slide them up and over the edge of the wok and onto a plate, or into a storage container.
There are two other sides that I like to eat with my stir fried chicken livers. One is Stir Fried Green Beans and the other is an Asian Cucumber Salad.
The Asian Cucumber Salad has Toasted Sesame Oil, Spicy Chili Crisp, Soy Sauce and a little sweetener. This salad with the sweet vinegar helps cut the heaviness of the green beans and chicken livers.
The Stir Fried Green Beans may have some onion, sesame seeds, garlic powder, S&P, powdered ginger and a little sweetener. I might even use Toasted Sesame Oil to fry these beans.
I fixed a chicken stir fry last night and this time I added some steamed green beans which added color to the red bell pepper & orange carrots.
Seems that there was a young couple and the wife came to her husband and said, “I want to get a pet, to keep me company.” The young man replied to his wife, “Well, we can’t afford a pet at this time. We just don’t have the money.”
She said, “But, I’m so lonely while you’re at work each day.” Knowing she was lonely, but that they didn’t have any extra money to spend, to buy a pet, any pet, or take care of a pet, any pet, he suggested that she visit the local Pet Shop and see if the owner could suggest a cheap pet. Free would be nice, but he really didn’t expect her to find any suitable pet that they could afford. He kissed her goodbye and headed off to work.
The young wife got ready and then went to town to do her daily shopping. On her way back home, she saw the Pet Shop and decided to stop in to see what kind of pets were available.
The shop owner first showed her a dog, a Great Dane. She asked how much food it would eat each day and then how much the very large dog would cost. The Great Dane had beautiful eyes, she thought, but she knew that she and her husband wouldn’t be able to feed the dog every day, and the cost of buying it was what her husband made in a week. She had to say no, and then she mentioned to the shop owner that she needed an inexpensive pet to keep her company.
The shop owner next brought out a beautiful long haired white cat with a fluffy tail, that was swishing the air as if it was swatting flies. “Oh, what a beautiful cat,” the young woman said. How much is she? When the shop owner quoted the price, which he thought was especially low for such a beautiful animal, the young woman’s face turned somber. “Oh my, still too high,” she moaned. Don’t you have anything that almost costs nothing, to buy, and to feed each day?
The shop owner thought another moment, and then the young woman saw what she thought was a light turning on in the shop owner’s face. His eyes brightened and he said, “I have just the thing, and it only costs 50 cents to buy and is very easy to feed.” Let me go back and get it.
In a short while the shop owner returned carrying a furry brown ball. There were no eyes, or mouth, a nose, or even anything “unmentionable” on the other end, because from what the woman could tell this animal didn’t have a beginning nor an end.
The shop owner proudly placed the furry brown ball on a nearby stool, stepped back and with his hands presented the potential pet to the young woman. The woman moved closer to the stool, even squinting as she tried to get a closer look at the animal. She then asked the shop owner, “What kind of animal is it?” The shop owner proudly stated, “Why mam, this is a Wooly Bugger, and it only costs 50 cents to buy it, and it will eat almost anything.” The young woman thought, “Only 50 cents, that’s a really good deal, especially if it will eat almost anything.”
But then the woman asked, “But, I can’t tell where it’s mouth is located, how do I feed it.” The shop owner then bent over and fished an empty drink can out of a nearby trash can. He placed the can on a table next to the stool and then said, “Wooly Bugger. Can.” And in the blink of an eye, the brown furry animal became almost all teeth, and they were extremely sharp and long glistening teeth, and it was spinning around like a small tornado, and then it jumped on the can, and in a matter of moments, the can was not only shredded to pieces, but you could hear the tin rustling as the Wooly Bugger finished the last bite. Viola, no more can.
The young woman was amazed, but she asked, “Does the Wooly Bugger eat only cans?” The shop owner, said, “Oh no mam, it will eat almost anything. All you have to do is tell the Wooly Bugger what you want it to eat.” The young woman asked, “May I give it a try?” “Sure,” replied the shop keeper.
The woman looked into the trash can and saw a small empty box. She took the box out and placed it on the table. And with the shop owner’s encouragement, she said, “Wooly Bugger, box!” And just like before the Wooly Bugger started to spin and there were all those glistening, shiny white teeth twirling as the Wooly Bugger pounced upon the box. It was gone is seconds also. You could hear the Wooly Bugger as it made it’s last gulp, and offered a burp as if it was extremely satisfied with this meal. This as there was a slight aura of saw dust swirling about the furry round ball.
The young woman said, “I’ll take it,” and then reaching into her purse pulled out two shiny quarters and handed them to the shop owner. She walked out the door carrying the Wooly Bugger in her purse, and with a satisfied smile on her face.
She got home, took the Wooly Bugger out of her purse and placed it on the dining room table and then went about putting up the other purchases she had made in town.
Not too much later, the young woman heard her husband’s car arrive and the car door slam. A few moments later she heard the front door open and close and she called to her husband. He walked in, looked over briefly at the furry brown ball sitting on the table, and then hugged his wife and planted a kiss on her cheek.
The young woman smiled, no she beamed, and proudly motioned toward the Wooly Bugger sitting on their dining room table. “I found the perfect pet at the Pet Store this afternoon, and it only cost 50 cents, and it will eat almost anything.” “What,” her husband replied quizzically? “This,” he said as he pointed to the brown furry ball? “You paid 50 cents for this?” The young wife said, “But it’s a Wooly Bugger, and it only cost 50 cents.”
Her husband frustrated said, “Wooly Bugger! My ass.”
And as we all know, it’s not smart to point a Wooly Bugger to a ready food source, even if we do it unintentionally. Maybe, especially if we do it unintentionally.
So, all that so that you might begin to understand the phrase, “Wooly Bugger my chicken!”
I bought a whole Rotisserie Chicken at Harris Teeter several days ago. Well enough days to have four meals over four days without having chicken two meals in a row, and also scavaging enough meat for a fifth meal of Avocado/Chipotle/Chicken Soup. And the coup de gras, I used the remaining chicken carcass and any skin, meat, gristle, bone and/or fat to make some homemade chicken stock. I added the frozen veggies I had been saving: onion tops & bottoms, carrot ends and skins, and the root end and tips of the celery I had purchased, added some seasoning S&P, garlic powder, thyme, and basil. In essence, once I was through with the Rotisserie Chicken from Harris Teeter, there was almost nothing left, and I didn’t even have to point my Wooly Bugger to the chicken.
By the way, as I googled for the name “Wooly Bugger” I first came across the name given to a specific fishing “fly,” the “Wooly Bugger.” I saw nothing about the joke I had heard long ago, and so I guess my retelling of the story here helps keep it alive, or not.
And today as I was going up to the Self Check-Out at the Walmart, I noticed the heat from a warming unit, and then saw several boxed rotisserie chickens. They looked & smelled delicious through the clear packaging, and I noted that the price for a whole chicken was under $7. I said, possibly out loud in a soft voice, “That’s a good deal.”
Bill Gibson, II 