I don’t know about the rest of you, but I’ve looked forward to today for a long time. Alright, for maybe a week or so. Superbowl, you may ask? Absolutely. Well, what it stands for anyway. I have to admit, I couldn’t care less about the actual game (if our Panthers ever go again, I’m sure that’ll change). To me, Superbowl Sunday is about everything that goes along ‘with it’.
Commercials. All those funny commercials that when asked about on Monday I can never remember (clears throat). Lazing around my jammies all day long with a nice hot fire blazing. The musical acts – I could take or leave Madonna, but I simply can’t wait for Blake and Miranda’s duet of ‘God Bless America’. Never to be last on the list… my chili.
Oh, chili – let me count the ways I love you. I cherish each and every ingredient that goes into making a love-filled batch. You see, I couldn’t use these ingredients in my old life because it wasn’t permitted. Now that the rules are out the window so to speak, consider it no holds barred. It’s not just meat, beans and a seasoning packet anymore, baby (meh). How ’bout starting out with some kickin’ seasoned ground beef, 2 different kinds of beans, couple cans of seasoned diced tomatoes, diced garlic, onion, habanero and bell pepper, hot Rotel, hot chili powder, and towards the end of it’s cooking life, a
nice little half-bottle of cayenne pepper? Hey, if this sounds bland to you I’m always open to suggestions. Being that I’ve had chili-making policies to follow all of my adult life, you could say I’m a ‘chili rookie’ of sorts. Oh, and mustn’t forget the sour cream, grated cheese and jalapenos upon serving time. And the ‘Tostitos with a hint of jalapeno’. And the cornbread. And the Hawaiian rolls. Oh and pay no attention to the wine in the background. It’s, um… just for looks.
Prior to the main course, we’ll have Queso for an appetizer. How I do love that Velveeta and HOT Rotel. Have I mentioned I like it hot?
Happy Game Day to those of you who watch – I hope you enjoy it in your own special and memorable way!
When I came into work yesterday, I found out a coworker had an ‘incident’ in the kitchen over the weekend for which he was awarded several severe burns. After a couple days of coworkers hounding him about possible infection, he’s finally making a trip to the doctor today. The large area on his arm appears to be third-degree.
The short story goes something like this. He left a pot heating on the stove filled with oil, no less – and walked upstairs and forgot about it until the smoke alarms started blaring. He ran back down to the kitchen and saw the flames, panicked, and threw a pail of water on the flames. Of course the water reacted much like gasoline when tossed on top of the grease fire, blowing the fire back at him. It severely burned the back of his forearm, his neck, and side of his face. He is extremely lucky to have gotten away with the burns he has, and that it wasn’t more severe.
In hindsight, he said he should have taken an extra second and stepped back to assess the situation. He stressed the importance to us of having a couple of extinguishers available, and checking the working condition of them regularly. It sure got me thinking – even after all the fire training we’ve had here at work, I can see me doing exactly what he did under duress. That is until now! When you come face to face with the results of a poor decision like that, it really packs a punch in the ole’ kisser.
In an emergency situation, it’s all too easy to make that snap decision you’ll regret – something I think we can compare to life itself. I know one thing, I don’t think I’ll be throwing water on a grease fire anytime soon.
The following information gathered via http://www.ehow.com
How to Put Out a Grease Fire
Don’t be caught unprepared when cooking in the kitchen. If you are working with grease or oil, it is critical that you know what to do in the event it catches fire. Should you ever find yourself faced with a grease fire in your kitchen, follow these steps to ensure that it is extinguished quickly and safely.
- Place a metal lid over the flame. Do not use glass since the heat from the fire can cause it to break.
- Smother the fire with a liberal amount of baking soda if it is relatively small and contained. Try finding a lid if possible. Because it requires so much baking soda to extinguish a fire, a lid is faster and generally more effective than baking soda.
- Spray the fire with a Class B dry chemical fire extinguisher. Use this method if it is your only option, because it will ruin food and contaminate kitchen dishes and utensils.
- Use a Class K wet chemical fire extinguisher if it is available. Though more effective for extinguishing large grease fires, these are generally found only in commercial settings.
- Call 911 immediately if the fire is not quickly extinguished or if it grows too large to be controlled. Leave immediately if you feel threatened or endangered in any way!!
I love looking at pictures of hotels and condos for rent at the beach. With all the online photo galleries and virtual tours they have now, it’s almost taking a little mini-vacation.
K and I spent a good bit of last night checking out different places online. Our one-year anniversary is only a couple of weeks away, and we’ve talked about trying to head down to the coast for a couple of nights. I can hardly believe it’s been a year already…
Last night he took me out to a place called Logan’s not far from his house. They have the second-to-best ribs I’ve ever had in my life. Simply delectable… fall-off-the-bone-waste-not-a-bit-of-meat goodness. I’ve only experienced one place that beats Logan’s on ribs, and that would be TK Tripps at the beach.
For a four-day week, this sure has been a long one – I’m thankful for the Friday. The heat has been immeasurable this whole week, with highs around 98-100º. Thankfully, we’re getting a break starting tomorrow with hopefully some rain and definite lower temps.
K told me last night that the next-up tropical storm will take the name Bonnie. Well well well. I distinctly remember over a decade ago when Hurricane Bonnie ripped through Myrtle Beach. It’s hard to fathom the name has already made it’s way back around again. I never did score me one of those “I survived Bonnie” t-shirts back in ’98…
Happy weekend, everyone. ♥
It’s beautiful out today – true summertime in every since of the word. Honestly it seems like the first day of summer was over a month ago, never mind the fact it’s still a week away. Back to the days of leaving your windows cracked two inches and placing that anti-seat/steeringwheel-burner-device-thingy in your windshield.
I get a treat today, going to ‘get my hair did’ after work. I consider it a treat because I haven’t been for a haircut since January, and haven’t had it colored since last summer. I ought to just shock the hell out of everybody and go short and red. Being that my stylist knows me personally, I don’t think she’d do it even if I asked her.
Cooked a big old pot of s’ghetti last night. I really enjoy cooking it ‘my way’ (great, now I’ll have Sinatra in my head all day). For 20+ years, all I was ‘allowed’ to have in it was the meat and sauce, and that sauce better not have any visible onions in it or said meal would be ruined. Oh, I could add some garlic salt, forgot about that. Even too many tomatoes in the sauce would constitute a 10-minute period of ‘picking them out’, one by one, until a nice little pile was accumulated beside the now lukewarm/cool plate of spaghetti.
I now put fresh minced garlic in it, and cut up a vidalia onion and green pepper. Add a can of mushrooms to the sauce, throw in a large can of diced & spiced tomatoes, and my little array of spices don’t forget the cayenne pepper. Let that puppy sit in the fridge for a day and have it for dinner that next night… simply delectable. And I’m not the only one who thinks so. 🙂