Tuesday, January 20, 2009

One more thing

Why oh why did they let Aretha ruin such a beautiful song in that way?

She has a great voice- use it- don't screech it.

No words

Okay- we got a new President today. I'm not overexcited by any means. Yes, I'm still holding a Hillary grudge.

Also- is anyone else bothered by the fact that everywhere we look it's "The first black president"? Wrong! He is bi-racial. Is this not denying that his mother is white? Aren't we "forgetting" that half of him that isn't African?

With all that is said for children (especially transracially adopted kids) to come to terms with their ethnic identities -especially when raised by white people- I would think that O*bama would want to acknowledge all of himself. Not just the half that got him elected.

Yup- Hillary grudge still intact.

Saturday, January 17, 2009


I really hate dealing with people sometimes. I hate living in a house that also houses my parents and my sibling.

When ordering pizza and garlic bread from a local establishment you expect your order. Nope- brought garlic sticks. My kid wanted a garlic stick, badly. We called to get the bread and our change (the sticks cost more) and asked what to do with the sticks. The kid answering the phone said- keep them, I guess. The manager said- no- they have to give them back.

Hello! They can't resell the food- it was their mistake... but give them back. What are they going to do with them? Toss them or more than likely eat the sticks themselves.

Poor customer service and they wonder why I don't order from them much. Meanwhile the bread/sticks debaucle cause a huge uproar because my 8 year old really wanted the sticks and the bread was ordered for an adult (my sibling) who needed it because of his medical status.

What a suck a** night. And to top it off- my kid got her feelings hurt and wouldn't eat the pizza my mom ordered for her- so my mom gets ticked off about "wasting money".


Friday, January 16, 2009


Anna Mae He Update
For anyone interested- there is the latest news involving the Chinese-American child who was raised by one family for almost 8 years before courts made her to live with her bio-family whom she barely knew.

Bad situation on all sides- and it seems not much better now, almost a year after having to move to China. The only upshot is that her bio-mother allows a once a week phone call from her other family. I'm sure that helps Anna feel a bit better- knowing that they still love her and want what is best for her- just as her bio-mother does.

On the homefront- it's COLD here. Minus 18 F before winchill factor is figured in this morning. Cold, cold, cold. Brrrr...

Okay- I'm heading off and trying to keep warm.

Thursday, January 1, 2009

Chicken Perloo

I found this recipe in a wonderful murder/mystery book by Laura Childs. I hope she doesn't mind my sharing it here. We made it the other night and it was a hit with all... including the Pipsqueak.

Give it a try- and also try reading the Tea Shop Mystery Books. They're a wonderful read.

Chicken Perloo
1 tsp. olive oil (I used Safflower- it's what I had on hand)
4-5 pieces of chicken- skin removed
2 slices bacon (cut in 1/4" pieces) or 2 oz. diced salt pork (we used bacon)
1 large onion sliced (we diced it as well)
1/2 green pepper, chopped
1 cup long grain rice (not instant)
1 can chicken broth (1 3/4 cups)-- I used chicken stock
1/2 cup water
1/4 tsp. salt
1/4 tsp. pepper
2 TBS. minced parsley

-- we didn't have the parsley on hand-- and added garlic powder as well.

Heat oil over medium-high heat using nonstick fry pan (12 inch). Add chicken and cook about 8 minutes or until golden, turning over once. Put chicken on a plate. Reduce heat to medium and add bacon, cooking for 4 minutes until browned. Remove bacon with slotted spoon to small bowl. Discard all but 2 tsp. of back fat from skillet.

Add onion and green pepper to same skillet and cook, covered for 10 minutes, stirring occasionally. Add rice and stir until evenly coated. Stir in bacon, broth, salt, pepper, and 1/2 cup water. Return chicken to pan; heat to boiling over medium-high heat. Reduce heat to medium-low and cook, covered, 10-25 minutes. (We cooked it 25 minutes). Sprinkle with parsley and serve.

Serves 4.