Yearly Archives: 2007

Screen time

Out of Time

Nichole — and, for that matter, anyone who knows me — will attest to the fact that I like some strange things. There are even times when I look back and think: “Hmm, maybe that was a little strange.”

Perfect example: In 1994, on any given day, my attire may have consisted of a Neil Young T-shirt, leather vest, high-top hiking shoes, flannel shorts and tall socks. There’s picture proof of this very outfit. Just ask Nichole.

Anyway, I like some odd things, but sometimes the things I like are just what I like to call “out of time.” In other words, things that seem to fit me regardless of what time period they are from. I never really felt like a Gen X-er or for that matter a Gen Y-er. The tags never felt comfortable. Nichole would say that I was born a decade late and that I missed my prime window: the 1970s. I tend to like books from the 70s (Child of God = creepy), movies from the ’70’s (“Jaws,” “Vanishing Point,” “The Sting“), music from the ’70s (as I write this I am listening to “I Got A Name” by Jim Croce, and the last song was “Kid Charlemagne” by Steely Dan). The latter is what got me thinking about writing this post: I was having one of those “out of time” feelings. Because I’m sitting here thinking the following: “I sure wish I could go home and watch some ‘Rockford Files.’ ”

I adore “The Rockford Files.” I remember watching re-runs with my dad back in the day, and I have been a fan ever since. I watched all the TV movies on first run back in the ’90s. And when they began releasing the series on DVD last year … all I can say is, a tear formed in my eye. I don’t know what it is I like so much about the show. Maybe it’s the writing, which really is quite good. Maybe it’s James Garner. Who knows.

We are now the proud owners of seasons 1-4. Soon season 5 will be ours, oh yes it will.

If you ever want to watch the show and understand the fascination, complete with cheesy intros, come on over and we’ll settle back and watch together. Because, quite honestly, there is nothing better than kicking back with a tall drink after a long day, Poppy asleep, dishes washed from dinner, knowing that all I have to do now is let Mike Post take me away to Rockford land. Trust me, you’ll be glad you came.

Oh, and right now in my headphones, Styx is beckoning me to “Come Sail Away.”

Flotsam / Jetsam

The rock feels no pain


You Are Rock


Powerful and overbearing, you intimidate people with your presence.
People know they can’t push you around, and they respect that.
Deep down, you are calm, confident, and unmovable.
You take everything pretty seriously, and you think deeply about all aspects of your life.

You tend to feel smothered by paper people.

You don’t mind crushing the spirit of a scissors person.

When you fight, you: Use all of your strength

If someone makes you mad: You’re likely to throw something at them
Eating

Hungry for fall

I’m ready for summer to be over. I’m looking forward to cool days, bare trees and brisk breezes. Most of all, though, I’m looking forward to the food of fall. The meals that I’m drawn to these days are going to have to wait for the temperature to drop at least 25 degrees. As tasty as it sounds, I couldn’t realistically eat pot roast when it’s so hot outside.

I’m finding it more and more difficult to come up with menus these days. That may be because it’s 95-plus degrees every day, and that makes it hard to think about anything that requires more heat. We used to do a lot of dinners on the grill during the summer, but we’re currently without a grill. Thus, no grilled dinners. Oh well.

In anticipation of fall, here are a few recipes that have caught my eye recently. I’d expect at least one or two of them to hit our dinner plates in another month or so.

  • Alton Brown’s Pressure Cooker Chili. I have a great recipe for Chile Con Carne, but I see no harm in having a (super-fast) backup recipe.
  • Slow Cooker Chicken Taco Soup. I love a good taco soup. And I love the slow cooker. This could be a match made in heaven.
  • Slow Cooker Chicken and Dumplings. I have a good chicken-and-dumplings recipe, too. But it isn’t made in the slow cooker.
  • Tarragon Cream Chicken and Polenta Potpies. Oh, potpie. How I’ve missed you! Rockford’s mom’s potpie recipe is top-notch, but this version sounded awfully interesting. I’m also planning to try out the phyllo-dough version featured in this month’s Cooking Light.

    … update …

    As requested, here’s the non-slow-cooker recipe for chicken and dumplings. I think it’s from “The Joy of Cooking.”

    Chicken and Dumplings
    6 boneless, skinless chicken breasts
    2 tablespoons unsalted butter
    2 tablespoons olive oil
    1 1/2 cups chopped onion
    1/3 cup all-purpose flour
    2 cups hot water
    1 3/4 cups chicken broth
    5 medium carrots, peeled and diced
    2 large celery stalks, diced
    1/2 teaspoon dried thyme
    1 teaspoon salt
    1/2 teaspoon black pepper
    1 cup fat-free half-and-half
    For the dumplings
    4 cups all-purpose flour
    2 tablespoons baking powder
    1 1/2 teaspoons salt
    6 tablespoons butter
    1 cup milk

    Rinse and pat chicken dry. Cut into smallish pieces and sprinkle with salt and black pepper.

    Heat butter and olive oil in a heavy 8- to 10-inch skillet over medium heat until fragrant and golden.

    Place as many chicken pieces as will fit comfortably and cook, turning once, 3 to 5 minutes on each side. Remove the chicken to a plate and repeat with remaining chicken. Set chicken aside.

    Add onions to the pan and cook, stirring occasionally, until the onions are tender but not browned, about 5 minutes.

    Add flour and cook, stirring, for 1 minute. Remove the pan from the heat and add broth and hot water. Whisking constantly, bring the mixture to a boil over high heat. Add carrots, celery, thyme, salt and pepper.

    Return chicken to the pan and bring to a simmer. Reduce heat so the liquid barely bubbles.

    Cover tightly and cook 20 to 25 minutes.

    Prepare dumplings:

    Bring butter and milk to a simmer.

    Mix together flour, baking powder and salt.

    Add wet ingredients to dry and stir with a fork until blended. Divide and roll the dough into dumplings.

    Whisk half-and-half into chicken mixture and place dumplings gently on top. Cover and simmer 10 minutes.

    Serve immediately.