Southern Paella

Paella (“pie-ee-ya”) is a Spanish dish based on rice and peas. Usually it has seafood and sausage, unless it has seafood and ham, although some versions have seafood and seafood. It always has seafood unless it doesn’t, in which case I consider it something that can taste wonderful but is not paella. Rice, peas, and meat are required, and it is cooked in a giant pan that looks a bit like someone ran over a wok with a steam-roller.

The classic. This is a screen-shot of Laura Vitale’s home-made recipe. Click the image to go to the video for the dish.

Sib-in-law has been experimenting with one-dish meals this summer, and came up with a simpler, stovetop Southern version of the classic.

Continue reading


Fruit Soup Season Once More

MomRed requested that I stop by the peach place on my way back from the meeting of the North Texas Shooting and Writing Club. She has been wanting fruit soup, and the grocery store peaches are not quite ready for prime time.

Monroe’s Peach Ranch has a fruit stand on US-287, just where the Caprock breaks into the Low Rolling Plains. They have other kinds of produce, depending on what is ripe, but peaches are their big seller. It just so happened that they were re-loading the peach boxes when I arrived on Friday afternoon, so I had a good selection of nice, just ripe peaches. I got two boxes, each with about six peaches, for twelve dollars. That works out to about three dollars a pound. Yes, it is higher than what we’ll get later in the season. Continue reading

Who Moved my Cereal?

OK, enough is enough. They are remodeling, sort-of, the drugstore cum natural-stuff emporium where I get my medicines, drug-store stuff, and cereal.

They moved the cereal. Specifically the stuff I have been eating for over a decade now, because my gastroenterologist recommended it. They are the only place that stocks it on a regular basis, and so I buy it there rather than ordering it. And it moved!!!!!

Continue reading

Haman’s Hats

Today is the feast of Purim. It’s not one of the major holy days in the Jewish calendar, and is sometimes more for children than adults. It is the one time of the year in some Jewish traditions when children are encouraged to participate in worship, making noises and hissing whenever Haman’s name is mentioned.

In some families, a three-cornered pastry called “Hamantaschen” or Haman’s Hat (literally Haman’s purse/pocket) are made. We did that for years, until it became next to impossible to find good poppy-seed filling. Solo brand changed their recipe and, well, no. Plus when I was flying, poppy seeds were off the menu. Now, at Redquarters, we make our own filling and cookies. It is a lot of work, but they are so good. Continue reading

Things Fried

I don’t get to eat many fried foods at home. Frying tends to be messy, even if you have an enclosed deep fryer, and the way the cabinets are hung over the counters at RedQuarters, there is a higher risk of splatter and potential for fire. We tended to stew, bake, saute, roast, broil, make casseroles, stir-fry, but not deep fry or grill. (Wasp nest in the gas grill. End of grilling pretty much. The little indoor electric option got moved outdoors because of spatter.)

Continue reading