08/30/2008 at 5:57 pm (poetry)

Trying to
	beat it as
	it’s coming.

Getting caught
	in it as
	it comes.

Dripping on
	the floor
	of the store
	waiting for it to go.

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August has returned

08/30/2008 at 2:54 am (weekend update) (, , )

Well, the nice and cool weather we were experiencing finally went back to the north and we got our August back.

Boo hoo.

It’s not supposed to be quite as hot as it was before the cool spell but still warm enough and with plenty of humidity to go with it.

On a semi-related note the last several days have found me being kicked in the head by my good ole friend Mr. Allergies.

Allergies don’t normally bother me much here in Kansas, but the last couple days have been very bad. I’m hoping and praying for a little bit of sleep tonight.

The week before last school started.

The first day I was a very apprehensive of my choice to go back to school. By the second day of class my worries were gone, and now I am enjoying the class very much.

The class is Introduction to Literature. It is a prerequisite on my way to an English degree, but I figured (rightly so far) that it would be one of the classes that I would enjoy the most.

One of the main reasons is that I really enjoy reading, but I often don’t know what to read. I am hesitant to just pick stuff off the shelf randomly, so I reckoned that the class would open up some new literary horizons. And it has.

The high school classes are going slowly. Slower than I’d like. There have been a few disappointments in regards to that situation. Things not going quite the way that I was led to believe they would. But nothing that will stop me from achieving that goal. Though I sometimes find myself wishing that I’d simply gone and gotten the GED instead.

Noel made some wonderful stuffed cabbage buns for supper last week (she shared the recipe here). That’s a very good dish and I would highly recommend it.

It’s rapidly coming up on two months we’ve been without our car. And we are really loving it. We are saving a lot of money, our health is better than ever, and that decision has helped us to simplify our lives in other areas as well.

So there is another storm heading toward New Orleans. Nearly two years to the day after Katrina. Noel and I’s prayers go with the folks faced with that storm.

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Stuffed Hamburger-Cabbage Buns

08/19/2008 at 2:20 am (food)

I made this recipe tonight. It’s a keeper!

2 (1 pound) loaves frozen white bread dough (I used fresh)

1 pound ground beef

2 cups shredded cabbage

1 cup chopped onions (2 medium)

1/4 cup chopped fresh parsley

1/2 teaspoon salt

1/2 teaspoon pepper

1 teaspoon finely chopped fresh garlic

1 cup shredded cheddar cheese

1/4 cup ketchup

1 egg, slightly beaten

1 Tablespoon milk

coarse salt and cracked pepper, if desired

Ketchup, mustard, barbecue sauce and relish

8 servings

Have thawed bread dough ready. Heat oven to 350 degrees. In 10 inch skillet ground beef over medium heat, stirring occasionally, until browned (8-10 minutes). Drain off fat. Stir in cabbage, onions, parsley, 1/2 teaspoon salt, 1/2 teaspoon pepper and garlic. Continue cooking, stirring occasionally, until cabbage is crisply tender (5-6 minutes.) Stir in cheese and ketchup. Divide each bread loaf into four equal pieces. On lightly floured surface roll each piece into 6 inch circle; place about 1/2 cup ground beef mixture in center of each circle. Carefully pinch together edges to enclose ground beef mixture and form a bun. Place seam side down on greased cookie sheet. In small bowl stir together egg and milk; brush each bun with egg mixture. Sprinkle each bun with a pinch of salt and pepper. Bake for 25 to 30 minutes or until browned. Serve with ketchup, mustard, barbecue sauce and relish.
Tip: Buns can be stored frozen. To reheat, wrap in aluminum foil; place on cookie sheet. Bake at 350 degrees for 55-60 minutes or until heated through.

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Wonderful weather continues

08/18/2008 at 1:56 am (weekend update) (, , , )

The weather has continued to be beautiful. Middle 80s for a high during the day, and tonight the low’s supposed to be into the 50s. I can’t hardly believe it.

We didn’t really accomplish all that much this week.

I put together another 2×4 frame for our garden. I’ve got the two frames I have completed sitting on top of two 4-foot-by-4-foot pieces of plywood. The plywood will kill the grass and allow the worms and such to work up the sod for me.

Come early winter, I’ll remove the plywood and fill the frames with dead leaves and then put the plywood on top of the frames. So hopefully by this spring we’ll have several of these squares ready for planting, without me having to do much (if any) digging.

I re-read Robert Heinlein’s book, “Friday,” again this week. It really is a very good book. There are lots of elements of the book that I really hadn’t noticed before this last re-reading. I noticed so many new things that I think I’m going to turn around and read it again right away.

College starts Wednesday for me. I’m getting just a little nervous. Didn’t expect to be so nervous.

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Quick Chili with Beans

08/11/2008 at 7:45 pm (food) ()

Tried a new chili recipe last night. It turned out pretty good. Note to self- don’t use mexican beans for the leftover recipe. Doesn’t seem to agree with our stomachs as much as the kidney beans.

First off to make the recipe, you need to make up a batch of chili seasoning mix:

2 Tablespoons chili powder

1 teaspoon salt

1 Tablespoon seasoned salt (homemade of course!)

1 teaspoon onion powder

2 teaspoon cumin

1/2 teaspoon garlic powder

1 teaspoon oregano

Mix all ingredients; store in a small airtight jar in a cool dry place. Makes 1/4 cup.

You can double or triple this if you want.

I also didn’t drain the tomatoes or beans.

Now, that you’ve got your chili seasoning mix ready. Get the following ingredients ready to make some quick chili:

1 pound ground beef

1 can stewed tomatoes

1 Tablespoon chili seasoning mix

2 cans kidney beans

2 Tablespoons flour

1/2 cup shredded cheddar cheese (optional)

Brown ground beef in a large saucepan, stirring occasionally, until meat loses its red color. Stir in flour, then add remaining ingredients. Bring to a boil, cover and simmer 10 minutes, stirring occasionally. Serve in bowls, sprinkle with cheddar cheese. Serves 4.

I took the leftovers and add two cans of mexican beans and 1 tablespoon chili seasoning mix. I like my chili spicy so I added 1/8 teaspoon of cayenne pepper to my bowl with a squirt or two of ketchup and 1/4 cup of homemade zuchinni relish. Yummy!

The recipe for the chili seasoning mix also includes a recipe called Chili Macaroni. I haven’t tried it yet, but i looks tasty:

Chili Macaroni

1 pound ground beef

1 cup cooked macaroni

1 can stewed tomatoes

1 Tablespoon chili seasoning mix

Cook beef in saucepan, stirring occasionally, until meat loses its red color. Add remaining ingredients and simmer 5 minutes, stirring occasionally. Serves 4. Sounds quick and easy!

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Cooler weather

08/11/2008 at 2:41 am (weekend update) (, , )

The biggest news from our part of the globe this week is the cooler weather.

Up until about this past Thursday, high temperatures were in the 100 plus range. Since Thursday, the highs have been about 75 maybe 80. For southeast Kansas in the middle of August, this is a real treat.

Speaking of treats, I was on the way home from work today. I was exhausted. And I’m pedaling along and all of a sudden Noel appears out of nowhere! I was very surprised. She had ridden out to meet me and ride home with me. It was a good surprise.

I worked at improving one of our square foot gardening beds earlier this week. And I started preparations on two new beds. Hopefully we can have at least the one planted in the next week or two for a fall garden.

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