- damitjanet's Blog - Bakersfield.com

What do you end up doing?

Fri, 14 Sep 2007 19:32:58 PDT

This can seem a lil strange.

The other night I was being lazy. You know too lazy to go to the grocery store and get something to eat. Too lazy to go to fast food. You know one of those moments you stand with at the fridge looking at it for the umpteenth time and nothing has changed. You go to the pantry and you just don't see anything you want.

What do you end up doing?

What do you end up eating?

What is your ultimate comfort food when you just don't feel so good?

No I am not pregnant (If I was I would be in all the medical journals and I would be the next catholic miracle). I ended up eating tiny dill pickles, shredded mozzarella and a spoonful of Peanut Butter. I was hungry and just too tired to go and get anything. I was out of string cheese.

And then last night I was feeling under the weather so I made my good old stand by when ever I'm not feeling so good. Instant Smashed potatoes and corn.

Recipes: Chili Verde & Pinto Beans

Tue, 11 Sep 2007 20:55:10 PDT

Yeap its time again for some great recipes. First the Chili Verde recipe and then my sister-in-laws Pinto Bean recipe

Chili Verde ala Lina

This recipe was given to me after a County Potluck. County employees have the best potlucks. It was so good that I had to make it.

3 – 4 lbs. Pork
1 ½ lbs. Tomatillo green tomatoes
4 – 8 Jalapeños chilies (depending how hot you like it)
Garlic
Onion
Cummino
Salt & Pepper

Dice your pork.
Place in a pot and season with: salt, pepper, garlic, onion and cummino
(Season to your taste)
Cover and cook until tender, stirring occasionally.

In another pot boil green tomatillo tomatoes & jalapeño peppers until they have a translucent color and are soft.
Drain and blend in blender.
Pour into your meat and add more seasoning and a little water for more juice.
Let simmer

For a thicken consistency – let it simmer for a while longer uncovered.

Click Here for the PDF version of this recipe "Chili Verde ala Lina"

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Pinto Beans by MJ

2 ½ cup Beans
2 cup chopped onions
3 cloves garlic
2 – 8oz cans tomatoes sauce
1/2 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cumin
2 Tablespoon chili powder

Soak beans in cold water overnight.
Rinse beans and add fresh water. (about 1 inch over the top of the beans)
Put on stove.
Bring to a boil and turn down to a slow simmer.
Add all seasonings except for salt.
Cook until tender.
Add salt and simmer a little more.
Serve.

Click Here for the PDF Version of this Recipe "Pinto Beans"

Enjoy!

Emergency Broadcast System Tornado Warning Question...

Sat, 01 Sep 2007 22:42:45 PDT

I have a simple question if anyone knows the answer please let me know. This afternoon I was called by a friend who ask me to find out what I could regarding the Tornado warning that was posted. He was worried about his child who lives over towards the Lancaster area, where the Tornado warning was reported. He was traveling home and had heard the report over the radio and needed more information if possible.

I immediatly logged onto my computer and turn on my television. At first I was unable to find anything out for approximently 5 minutes. The first channel to report anything was the Weather Channel. Since my television has the picture within a picture I had it also set to KGET. Finally KGET had it and then the other stations.

This afternoons announcement of the possible tornado in the Lancaster area was announced first via the radio then approxiamently 5 minutes later the Weather channel was making the announcement. Approx. 10 minutes after hearing the first warning via the radio the local stations finally started to air the Warnings. (KERO Fox58 KGET)

Here is my QUESTION:

Why the delay in reporting?

Why does the radio stations react faster then the local television stations?

I realize it was only about a ten minute delay but ten minutes is ten minutes when you are talking about a Tornado or any other emergency.

Does anyone know?

Cajun Chicken Fettuccini Alfredo

Fri, 31 Aug 2007 18:40:39 PDT

Here is a great recipe that I discovered and actually cooked. I used several recipes to come up with this one. I put them all together for you. The recipe for the sauce is called "Better Than Olive Garden Alfredo Sauce" which it is. As for the Cajun Seasoning, I didn’t have any and I didn’t know what it was so I put my spin on the idea by mixing a blend of the seasonings I listed. I was impressed and I don't think anyone died from eating it.

Click Here for Printable version (PDF version)

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Cajun Chicken Fettuccini Alfredo

2 to 4 boneless skinless chicken breast cut into thin pieces

2 teaspoon Cajun seasoning

My Version of Cajun Seasoning: Goya Adobo Lemon Pepper (Vallarta Market), Goya Adobo with Pepper (Vallarta Market), Emeril's Bayou Blast Essence, Emeril's Original Essence, McCormick's Montreal Steak Seasoning (Costco), Mrs. Dash Original, B&K Gourmet All Purpose Seasoning (Green Frog Market)

1 large yellow onion diced

1 medium red bell pepper diced

4 Tablespoon butter (you will use 2T for Chicken and 2T for the onion and bell peppers)

2 to 3 cups Broccoli Florets

8 oz Fettuccini Noodles

1 Large Ziploc

Sauce:

2 cups Heavy Cream

½ cup Butter

3 garlic cloves, minced or crushed

¼ teaspoon White Pepper

½ cup Parmesan Cheese

1 cup Mozzarella Cheese grated

Directions:

1) Dice chicken and put into Ziploc Bag and season with seasoning. Shake to coat chicken completely with seasoning. Put Ziploc into Refrigerator to cook later.

2) Cook Pasta al denta. Drain and set aside.

3) Steam Broccoli. Drain and set aside.

4) In HOT Large skillet put 2T butter. Add onion and bell pepper. Cook until tender. Put into a dish and set aside to be mixed later.

5) In HOT Large skillet put 2T butter. Add diced seasoned chicken. Cook completely. Add onion/bell pepper mixture to chicken. Put into a dish set aside to be mixed together later.

6) Melt butter in Large Skillet over medium/low heat. Add the garlic, cream, white pepper and bring mixture to a simmer. Stir often. Add the parmesan cheese and simmer sauce for 8 - 10 minutes or until sauce has thickened and is smooth. When sauce has thickened, add the mozzarella cheese and stir until smooth.

7) Now add pasta and chicken mixture to sauce and toss together. Add broccoli at the very end so that it does not break up to much.

8) Serve!

Optional version: Shrimp instead of chicken and/or add steamed carrots.

Enjoy!

~Janet

Crazy Sexy Cancer a must see Documentry

Mon, 27 Aug 2007 08:15:42 PDT

Crazy Sexy Cancer will be airing on TLC (The Learning Channel) August 29th at 9pm. It's not just a documentry but its an attitude.

A documentry by actress Kris Carr along with 4 other young womens cancer story. It take you on a rollercoaster ride of these 5 young womens inspirational journey.

Kris also will be in Los Angeles Septemeber 10th for a book signing at "Borders & Books" 125 Thousand Oaks Blvd.; Thousand Oaks, CA; 7:00-8:30pm

Crazy Sexy Cancer

The Crazy Sexy Cancer TIPS the Book

Is it Bacn or Spam?

Sat, 25 Aug 2007 19:55:01 PDT

So have you heard about the new buzz word that is spreading all over the Internet?

Are you ready for another Internet Term?

Ok... so we have all heard of the term SPAM which is unsoliciated electronic mail. Well there is a new word buzzing now... it's "BACN" which is for email that falls in that void... you know it not spam but it also not email that you want to read right away. Like Newsletters, Online Bills and other subscription type emails.

'Bacn,' While Nicer than Spam, Still Clogs Inboxes

Makin' Bacn: it's like spam, but we're asking for it

Got Bacn?

Homemade Enchilada Sauce and Enchiladas

Sat, 25 Aug 2007 16:38:07 PDT

Not sure where I got the original recipe but this is my adaption of the original recipe. I have been making these for at least 15 years.

Homemade Enchilada Sauce

3 or More Tablespoons oil

10 Tablespoons flour

6 Tablespoons chili powder (Gebhardts is the best or homemade dried chili powder)

** I personally mix Gebhardts with other chili powder just becuase it's not hot at all**

1 - 32oz Carton of Swanson Chicken Broth

2 Cups Hot Water
2 teaspoons Knorr’s Chicken Bouillon powder or 2 cubes **I prefer the powder

2 teaspoons salt

Large skillet

Small Bowl

NOTES: Have everything out and measured out before starting because it goes quick. This sauce makes enough for several trays or dishes of enchiladas.

1. In a glass, mix water, salt and bouillon. (Set aside for use later)

2. Put oil in a large hot skillet over medium/high heat.

3. Mix Flour into oil with a whisk (It will be very thick).

4. Add Chicken Broth into oil & flour mixture together with a whisk so it won’t clump.

5. Add water/bouillon mixture to oil mixture.

6. Stir constantly until thickened.

7. Now in small bowl put chili powder and ladle several scoops of bouillon mixture stir quickly.

8. Stir chili mixture back into skillet and whisk together thoroughly.

9. Bring to a slow boil.

10. Turn down to low heat and cook for 8 – 10 minutes stirring occasionally.

Make enchiladas and eat.

How to Make Enchiladas

Large package of corn or flour tortillas *I prefer corn.
Oil
grated cheese *I get 2 of the large bags of grated Colby & Jack cheese

2 – 9x13x2 Glass baking dish

Optional: Diced red or yellow onion

Large can of sliced black olives

Put enough oil to cover the bottom of a small skillet at least ¼” of oil in the skillet.

Heat tortillas quickly in oil, one at a time, placing them onto a paper towel to drain. I usually get a cookie sheet and put paper towels on it and then line up the oiled tortillas. After heating all the tortillas prepare to roll your enchiladas. Scoop 2 large ladles of enchilada sauce into bottom of 9x13x2 dish, set aside to line up enchiladas. I use a paper plate to roll my enchiladas on so to catch all the filling that falls out. Lay a oiled tortilla down onto a paper plate sprinkle a handful of cheese onto tortilla. Sprinkle onion and/or olives on top of cheese. Roll enchiladas and place bottom down in glass sauced dish. Fill until you can’t get any more in. Spoon enchilada sauce over rolled enchiladas, being sure to tuck sauce between each enchilada to coat them completely. Sprinkle cheese and olives on top of enchiladas. Cover enchiladas with Aluminum Foil. Bake in a 350 degree oven for at least 30 minutes. If you refrigerated them before cooking, cook for at least 45 minutes covered. If you are storing them put plastic wrap over them. Foil will change the taste, it reacts to foil.

Serve and enjoy!

OPTIONS: Use shredded meat such as chicken inside of enchiladas. Another great way to make the enchiladas is: After heating the tortillas in the oil, before rolling, dip the tortilla in the sauce to completely coat the tortilla and fill like above. It will be a little messy but it is so worth it. Also top with a dollop of sour cream or crème.

Finding My Way Back To The Kitchen

Sat, 25 Aug 2007 15:05:13 PDT

I was going to post something and then I decided I needed to first explain why. Nothing bad, just to give you a brief background on why I am going to be post a few recipes every now and then.

Years ago growing up I always clipped recipes out of the Bakersfield Californian. I still clip recipes from everywhere today, mainly on the computer. I have always kept a scrap book of recipes and add to it whenever I find one to try out. I just was not your normal teen, I would much rather cook, then hang out and go out. I learned about cooking from my mom, grandmothers and 4-H. I enjoy exploring new recipes. I have always cooked around my family, even more once I got married and moved out of my parent’s home. I use to cook with all my siblings and their spouses. Those were the best of times around the kitchen with my all the nieces and nephews, just having a family dinner with everyone every week before we all went our separate ways.

Once I moved up to the Bay Area I started to cook with friends. Several friends wanted me to open my own cafe. I even went so far as to find a location and backers but I just never did it. I loved to cook and enjoyed cooking for friends. Several of my friends were single parents and just did not have the time to cook with work and school, so we all started to eat dinner together. Nothing like cooking for 5 to 9 kids all the same ages and 5 or 6 adults. It was always so much easier to cook for large groups then just my sons and myself. I lived on a major road in the little town so my house became the central hub for us all. It was great all the kids (boys) were all in the same classes for several years. It was a norm for the kids to come over to my home after school and do their homework and then eat dinner and go their separate ways. We all felt that the kids got a good sense of family with friends around. We all were single parents with the other parents not participating in our children’s lives. The group of us all did stuff together all the time and we made it a point to all eat dinner together because we all benefited in having a family dinner table with friends like family. I didn’t work so it worked out great for my home to be the hub. Everyone would call to find out if they needed to bring anything home or stop by the store on their way home. It worked out so perfectly until my life took a turn and I moved back to Bakersfield 10 years ago.

When I moved back I decided to give up cooking (To long of story to explain – It was hard to cook for two very picky kids and myself. Plus I worked all the time and I was a single parent. Plus I usually worked at dinner time.) Ordering take out was so much easier or just going out to dinner. For years many of my new friends around Bakersfield never knew I knew how to cook. In fact if you had asked them they would tell you that I didn’t know how to boil water. My idea of cleaning out the refrigerator was to throw away the 5 pizza boxes. I was the computer teacher that had lost my way to the kitchen.

My family knew better that I could cook. The only cooking I really was at the family gatherings and the holidays. I still knew how to cook, I just didn’t enjoy it like I use to. It was really that I did not make or take the time. It was just quicker to drive thru or to order take out with Restaurant Runner. Not that any of that is a bad thing but in moderation.

I stayed in contact with many of my friend in the Bay Area. They would call asking for some recipe or how to cook something. In June 2006, my dearest friends died in a tragic fire. She was one of the driving forces behind me cooking for all my friends in the Bay Area. She was bed ridden from an illness and she was unable to feed her two boys which were my sons best friends so I helped out with the simple thing of cooking for them. She and I became the best of friends we shared so much but cooking just was not her strong point. She had many other talents but cooking just was not one of them. After she got better I continued to cook for them. Over the years she tried to talk me into writing a cookbook. I always thought about it, just never gave it too much thought. She and several other friends told me over and over they all would buy the first copies. I thought I would do it sometime, but I never knew that Carol would not be around to enjoy it.

I started back cooking over a year ago and I found my way back into the kitchen. I try to help my parents out cooking for them occasionally, since it is still hard to just cook for my son and myself. In fact last week my son and I made 5 trays of enchiladas – 1 for us, 1 for our freezer, 1 for my parents, 1 for my parents’ freezer and 1 for a family friend. After making all of the trays and sharing them we found out that other wanted them. We needed to make about 5 more trays then we did. The great thing was once again I was asked for my recipe for the sauce. So it got me thinking.

I decided to post several recipes that I know Carol would have wanted and many of my friends want or have asked for. Ignore them, try them, sharing them and/or do whatever you want with them. Just know that they are from me, to share with you and what a better way to share them with you all then here. You know the place where I started to clip recipes years earlier, it’s just computerized now.

My little brief explanation of why I am going to post recipes! Enjoy!

"Rock around the Clock" at the Kern County Fair

Thu, 23 Aug 2007 11:22:12 PDT

I see that this years theme for the Kern County Fair is going to be "Rock around the Clock". The list of bands playing at the Budweiser Pavilion is up and I have to say that I will be checking out a few of those bands this year. This year the fair is starting a week early.

The fair is such a big part of the Bakersfield community, I thought it would be interesting to hear everyone greatest memory at the fair.

What is your favorite memory of the Kern County Fair?

My favorite memory was dancing on the center stage out in front of the building at the entrance of the fair. For years my sister and I took dance lesson (ballet and tap). Every year we got to go and dance for everyone. Wow that was more than 30 years ago... boy how time flies when you having fun. My brothers and sister all had animals in the fair with 4-h. I didn't get to do any of the animals since I was so allergic to most everything... Darn! But I did get to enter several of my cooked items and my leather work for judging w/ 4-H. Times have changed.

So what is your favorite memory of the Great Kern County Fair?

Look at all the fishys...

Wed, 22 Aug 2007 11:59:26 PDT

Just about 140 miles from Bakersfield is a great place to go for a quick day trip. If you ever get a chance you have to go down to the Long Beach Aquarium of The Pacific. I took my son and his fiancé down to Long Beach for their birthdays yesterday. A day planned out: first to the Aquarium then to Venice and then finally over to Cheesecake Factory of Marina Del Ray, for dinner over the harbor.

I was not sure what to expect but decided to just go for it. Driving to the Aquarium was quick and easy with no problems at all. Parking was not a problem and ticket office and entrance were quick and easy, very little time standing in line for anything really. We choose to purchase the “Behind the Scenes Tour” which included the admission to the Aquarium. If you have a chance, take this tour. We looked around for awhile before our tour started. It was overwhelming on how you just could not get up close to see much of it since there were so many little children running around, lots of groups of school kids. I was preparing for a day of chaos. Once we got our bearings on the layout and what we all wanted to see, it was time for our tour. I thought it was going to be a large group but to my surprise it was just the three of us and our tour guide. I was astonished at the 1 1/2 hour tour we were given.

John our tour guide was awesome. He first explained the way the Aquarium works. He explained the architecture and the floor plan. He then told us the BEST TIME to visit the Aquarium, which is mid week during the school year and after 12 noon – The place is quiet and easy to get around. This is the best time to go if you wanted to get up and close to all the petting pools and really see everything with out all the noise and screams of little kids (Not that I don’t mind kids but in large numbers they can be very crushing). He also explained the best places to go whale watching and what to do over in Catalina. Next trip to plan is a day over at Catalina.

We were then guided behind the doors which read Employees Only. We were now behind the large aquariums and were able to see just how everything worked. We meet the divers, the feeders, the Vet and many more. We also had a personal viewing of a tide pool. We were shown the feeding of the Archer Fish aka Spitting Fish. We were shown Garibaldi “California’s State Fish”, Bamboo Sharks, a Guitar Shark, and so much more. It could not have been better. We did not have to elbow anyone to see what they tour guide was talking about. We were all given the chance to pet everything. It was so cool. One of the final parts of the tour was for us to feed the fish in the largest part of the aquarium. This was amazing. It was so surprising to see above, what all goes on at the aquarium. The tour also helped us figure out just what we were looking at. Not just the fish but the entire tanks and how and what to look for.

The time went by so quick and after the tour we had a better understanding of just what we were looking at. We ended up staying another 4 hours looking at everything. I would suggest this place to everyone. The cost was not bad and it was well worth going down to see it. Make sure you take the “Behind the Scenes” tour before really exploring the Aquarium since it will give you a better understanding and you then can look for all the stuff the guides tell you about.

We never got a chance to go to Venice because we spent much more time at the aquarium then we had expect. It was well worth missing out on Venice. We ended the afternoon with a dinner over looking the harbor in Marina Del Rey at the Cheesecake Factory.

Why can’t Bakersfield get a “Cheesecake Factory”?

Get Right or Get Left

Wed, 15 Aug 2007 13:06:16 PDT

You mean we have a choice? You could be Right Handed or Left Handed? Which is better?

Today while driving by myself I got the giggles after reading a sign. I was driving and saw a sign that read "Get Right or Get Left". Now I know to most this would not be funny nor would it make anyone so much as to give it a second thought but what if you were given a choice? What if you were Left Handed. I know what the sign was trying to say but the funny thing is that being Left handed has in someways been a struggle for me but in others its been a blessing. If only we had a choice, how many of you would choose to be right or left handed?

I happen to be the only lefty in my family. I have never really looked at it as being a hindrance but other do. I know that many lefty's have issues with using the mouse on a computer and make a big deal about switching it over to the left side. I think others should just adapt to what ever makes them comfortable. I personally have continued to use my mouse with my right hand. I can write and use my mouse at the same time. I have never really given it a second thought about being lefty or not being a lefty. I know that years ago people were forced to be right handed and made to only do thing right handed. Thanks to my parents they did not force me to do that. I have never looked at it as being a curse but a gift.

Have you ever gone out to dinner and wanted to corner spot, you know the end? It's perfect for us Lefty's to just say "Hey I am a lefty?". People tend to move out of the way and let you get the spot you want. I always like to stir it up and sit in the middle and watch how people try to maneuver around me. It's great when at the theater with friends because as long as you sit on the left side you have more elbow room. Now if they would only put the car stereo's on the left side.

When I built my house several years ago I had a few simple request. I wanted the garbage disposal on the left and the sink on the right. Not a big request but boy did that through the contractors and the builder off. The funny thing is that they never thought about it. But personally I like it that way. It's my house why shouldn't I have it that way. Yes it is backwards to most but that is how I wanted it. My kitchen is set up for a Lefty and boy can it through people off when they go and open drawers and stuff. Many people comment that they are backwards. My response is "Who says?" that usually stumps them and they shut up. It works for me and that is the only person who matters since it's my kitchen.

Things to think about:

Have you ever tried to eat next to a person who is a Lefty?
Why do Lefty's write so funny? ((Who says you Right's don't write funny?
What is wrong with being Left handed?
Did you know that when a Lefty uses sign Language it can complete throw a deaf person off?
Try teaching a Lefty to Knit or Crochet?

Where have all the manners gone?

Tue, 07 Aug 2007 12:58:59 PDT

Ok… I know that I might come across at times being just a little stuck up but that’s just me. Take it or Leave it as I always say. Can I ask a simple question? Where have all the manners gone?

This afternoon I went to a local café for lunch with my parents. I enjoyed sitting at the counter talking to all the unique individuals that come along and dine there. I am a people watching person, today was no exception. As I sat and talked I happen to notice a gentleman sitting at the end of the counter. This person seemed very well dressed and was reading the local paper (You know the one… I believe its call “The Bakersfield Californian”.) So as I watched this gentleman for a moment I noticed just how the person was eating. Grabbing the fork with a firm fist and just shoveling it in. It always amazes me to see individuals do stuff like this. He shoveled as if there just was no tomorrow. He slurped up the coffee and then the final encore was when he took his finger and ran it over the plate and then licked his fingers! Hello! Do you not see that you are in public?

I know that this probably does not offend or bother anyone else but it seems to me table manner are becoming a thing of the past. I was raised by a Navel Officer and a East Coast Socialite so manners were a must in my household but where have the manners gone? I am amazed at the table manners that I see in today’s world.

Just last week I went to the Olive Garden to have a meal with friends, one of which happens to be in a wheelchair. As I waited for the others to arrive for our luncheon, there was a group 8 children ages ranging from ages 5 – 10 running all over the restaurant. From their table to the bathroom, then over to the bar area then back to their table. As I sat waiting for the rest of my party to arrive, other around me commented on how unruly the children were behaving and hoping to not have to sit near them. I never thought for a minute that in the near future I would have to be seated directly next to the table of which these children were seated at. What an experience. Within the first moment of being seated I noticed the children run over to their table take drinks of their drinks and then darting off to reek havoc somewhere else. I observed three women deep in conversation with each other at the head of the children’s table, not noticing that their children were acting like animals running all amuck, all over the restaurant. Waiters and Waitresses were working very diligently as to avoid mowing over the children. As the waiters carried trays that were loaded with hot dinner plate ready to go to someone else’s table narrowly missing the children on several occasions. Several of the children ran so fast as to barely miss a major catastrophe, with their mothers not noticing anything going on. Finally my friend and I could not take it any longer, so we choose to ask to speak to the manager. A charming young man came over and introduced himself to us as the manager on duty. We asked if anything could be done before the rest of our guest arrived about the children running. One of our guest happens to be in a wheelchair and it is not the easiest atmosphere to work an electric chair in. She would never want to accidentally run anyone over but it has been known to happen a time or so. To our surprise the Manger told us that there was really nothing that he could do about asking the Mothers to control or corral their children. He also informed us that his waiters and waitresses are trained to avoid accidents like that. He went on to say that it really is a touchy subject that he can not do anything about it, but he would gladly move us to another part of the restaurant. We jumped at the chance to move before anything major happened. As the manger walked away, three other tables full of guest started to clap. They all commented that they had had enough and they were all sick of seeing nothing being done about the children.

Cool! We were being moved to the back of the restaurant where it would be much quieter and it would be more enjoyable. Right? As soon as we were seated in our new location a gentleman from the table right next to us let out a very loud belch.

WHERE HAVE ALL THE MANNERS GONE?