Traditions

Mom’s Turkey Soup Tradition

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Happy mid week between Christmas and New Years. I’m sorry to be late with this post. The holidays have been rather hectic this year. Then again, when aren’t they šŸ™‚

I hate to admit it, but holiday traditions were something I paid little attention to until I grew up and had a family of my own. Only then, when making the holidays special for my own children, did I fully appreciate all the wonderful things my parents did for me and my brother. Itā€™s really amazing, but whenever I get together with one of my cousins, we always talk about the great times we spent at each otherā€™s houses while growing up and what fun we had doing the simple things like singing songs, crafting homemade Christmas tree ornaments, and, of course, eating incredible meals that included Auntie Juneā€™s secret recipe cranberry sauce and Grandpaā€™s spiced tomato soup cake.

My mom was a great cook. I often wish Iā€™d inherited her skill. One of her many talents was taking leftovers and turning them into something different for the next meal. She didnā€™t just reheat all the various food containers, she created brand new and delicious meals. One of my favorites was her turkey soup. The secret, as she told me many times, was to have no specific recipe. Just put in some of this and a little of that. Whatever is in the refrigerator. Iā€™ve been told thatā€™s often what the best cooks do.

 

 

So, hereā€™s how I make my momā€™s turkey soup. As best I can put it down in writing. And donā€™t forget to add a little love all during the cooking process. Oh, and a heads up. This is entire afternoon project for me, so allow yourself plenty of time.

Ingredients:

1 turkey carcass
Chicken or vegetable stock (two cans or one box)
1 small to medium onion (white is best)
1 green pepper (or red or yellow or orange, it doesnā€™t matter)
1 large or two medium tomatoes
1-1/2 cup chopped celery
1-1/2 cup diced carrots

Any other vegetables you have around. Some nice additions are corn, peas, diced mushrooms, broccoli or spinach (both will disappear in the cooking but add flavor), diced green beans and cubed zucchini.
Egg noodles – as much or little as you want. I use about 2 cups. Can also substitute other pasta, like elbow macaroni or broken up spaghetti. Rice is another option, I use about a cup. Also, cube potatoes or barley for a different starch. Or, you can leave out the starch altogether for a low-carb version.

Seasonings to taste. Some examples are salt and pepper, garlic powder, poultry seasoning, a bay leaf, parsley, sage, rosemary, thyme, and oregano. Be creative and always taste as you go.

Cook the turkey carcass fully submerged in a large pot of stock and water. Add the finely chopped onion about thirty minutes in. Continue cooking the carcass until the meat is falling off the bone. At that point, remove the carcass and set it aside on the counter to cool. Remove any bits of bone, gristle, etc. from your pot of stock until whatā€™s left is clear. Small bits of meat are fine. Some people let the stock cool and blot off the fat for a healthier version. I donā€™t, preferring the flavor added by the fat.

Add all the remaining chopped vegetables that you sliced and diced and chopped while the carcass was cooking to the stock. Start seasoning, slowing at first as seasonings will become stronger during the cooking process. Bring to a simmer (small bubbles). When the carcass is cooled, remove all the meat. Separate good meat from the bad and being careful to avoid small bones. Add the all the lovely choice meat back into the vegetables and stock.

At this point, add your pasta or rice and continue cooking for another hour or so until everything is super tender. Continue to taste and season.

I can still picture my mom standing over the stove, stirring the turkey soup, taking a taste, and adding a dash of something. I never make a pot without thinking of her and appreciating the traditions she lovingly passed down.

What are your holiday cooking traditions? I would love to hear them. Sharing a meal is such a lovely way to bring people together.

A Little About Wedding Traditions

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HAPPY THANKSGIVING, EVERYONE! If you’ve found a moment to stop by today (or even a day or two later), I hope you have a wonderful holiday filled with friends, family, good cheer, and delicious food. One of things I’m most thankful for this year is to have become a part of Petticoats and Pistols. I feel like I found my second family and am so delighted to have met you, the many wonderful readers.

I had the delight and honor recently of being interviewed by The Categorically Romance Podcast (hereā€™s a link in case anyone is interested in having a listen: Ā  Ā Cathy McDaivd’s PodcastĀ Ā – Iā€™m episode #78).

So, one of the questions my lovely hosts asked me was about my current and upcoming writing projects. I mentioned that, after the book I’m working on now (an inspirational suspense), Iā€™d be finishing the last book in my Wishing Well series for Harlequin Heartwarming. I then laughingly admitted it was my eight wedding-themed book in a row for Heartwarming and would be my last for a while as I’d grown a little tired of writing about weddings.

That said, Iā€™ve had such fun with the books. I spent a lot of time researching weddings and learned about some lovely, quaint, and, okay, a little crazy, traditions. Everyrone knows about throwing rice, of course – which is now the more feathered friend friendly version of throwing bird seed. Itā€™s a way of wishing the newlyweds good luck, prosperity and fertility. But hereā€™s the scoop on just a few common American wedding traditions you may not have known:

1) Nowadays, brides often carry bouquets of flowers. In ancient Greece and Rome, she carried a bouquet of herbs and spices to ward off evil spirits.

 

2) Queen Victoria is said to have started the fashion trend of brides wearing white dresses. In ancient cultures, blue was more often considered the color of purity.

3) Also, Roman times is when the practice started of attendants wearing matching dresses, again for good luck. Not only each other, their dresses matched those of the bride in order to confuse evil spirits. Roman brides wore a veil for the same reason – to protect her and hide her from the pesky evil spirits who might steal her away. As you can see, superstitions played a large role in the origins of some modern traditions.

4) The reason for wedding rings being worn on the third finger of the left hand dates back to Egyptians (well, some also say Romans, again) who believed there is a vein that runs from that finger directly to the heart.

5) If you receive a wedding invitation with the wording ā€œthe honour of your presenceā€, the ā€uā€ in the word honour is to let guests know the ceremony will take place in a church or place of worship.

6) Giving away the bride stems back to the times when marriages were arranged and the bride was ā€œtransferredā€ from her father to her husband. Yes, like property. These days, the gesture is more often a sign of affection.

7) Bridal showers started out as a way to raise money for the brideā€™s dowry.

Tell me, what traditions did you have in your wedding or want to have in your wedding? I wore something old (leave the past behind), something new (embrace the future), something borrowed (good luck) and something blue (purity and warding off that evil spirit again). Maybe you had an unusual tradition or one with a special meaning for your family or culture? Iā€™d love to hear about it. I do have that last wedding book to write!

P.S. – Donā€™t forget to join us on November 29th for Cowboys and Mistletoes – a super fun story and game for our readers and plenty of chances to win a nifty prize!

Pumpkin Palooza

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This year the release of the PSL (pumpkin spice latteā€”a new acronym I learned this weekā€”) was August 24. As I sat writing in Starbucks, I wondered how we went from my childhood of pumpkin pie and pumpkin bread around the holidays to the pumpkin/pumpkin spice frenzy of today. That made me curious about the history of pumpkins, and to the internet I went.

To my surprise, pumpkins are fruit. (Sidebar, so are all squash, eggplants, avocados, and cucumbers. And, so you can answer the why question, itā€™s because those plant have seeds and the items we eat develop from the flower-producing part of the plant. Botanically that makes them fruit.) Archaeologists believe pumpkins originated in Central America 7,500 years ago, but unlike todays, those were small and had a bitter taste. (Which again makes me wonder how they caught on for food!)

Despite that beginning, a recipe for a side dish with diced pumpkin was published in New-Englandā€™s Rarities Discovered, in America in the 1670s. After that, women developed more pumpkin recipes. Serving sweet pumpkin dishes during the holidays didnā€™t start until the 1800s. However, the first pies were scooped out pumpkins filled with a ginger-spiced milk, then roasted by the fire. Hmmm, an early PSL?

Fun pumpkin facts:

  • Antarctica is the only content where pumpkins arenā€™t grown.
  • Pumpkin seeds (each pumpkin has around 500) can be roasted, then salted and eaten. The flowers are also edible.
  • Pumpkin, which are 90% water, contains carotenoids which are good for eyes and neutralizes free radicals that can attack cells.
  • Pumpkins are also high in lutein and zeaxanthin which could reduce cataract formation and risk of macular degeneration. They also contain potassium, vitamin A, iron, zinc, and fiber.
  • Irish immigrant brought the tradition of Jack-Oā€™-Lanterns to the U.S., but instead of using turnips or potatoes, they used the American pumpkins.
  • In the United States, the heaviest pumpkin was grown in New Hampshire (2018) and weighed 2,528 pounds.
  • In 2010 a pumpkin pie was baked in Ohio weighing 3,699 pounds and over 20 feet in diameter.
  • Early American settlers cut pumpkin shells into strips, dried them, and wove them into mats.
  • Morton, Illinois is called the ā€˜Pumpkin Capital of the Worldā€™ and the home to Libbyā€™s pumpkin industry. Illinois also grows the most pumpkins.
  • Pumpkins were once a remedy for freckles and snakebites.
Large pumpkins are usually used for feed for livestock.

Yesterday my Pinterest feed was filled with pumpkin recipes. My research didnā€™t really explain how we went from the first pumpkins to the craze we see today. But maybe the answer has something to do with the following Pilgrim verse, circa 1633.

For pottage and puddings and custards and pies
Our pumpkins and parsnips are common supplies,
We have pumpkins at morning and pumpkins at noon,
If it were not for pumpkins we should be undoon.”

I may not have satisfied my original curiosity, but at least now you can astound and stun your friend and family with your amazing pumpkin knowledge this Thanksgiving!

To be entered in todayā€™s random drawing for Howdy Fall T-shirt, tell me whatā€™s your favorite pumpkin recipe or what fun fact surprised you the most. Happy (almost) Fall, Yā€™all!

Natalie Bright: The Legacy of Ranching Traditions

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We’re very thrilled to have author and rancher Natalie Bright visit and tell us of her observations about the cowboys of yesterday and today. There’s little difference it seems. She has a new cookbook out full of recipes they serve to the men on the Sanford Ranch. Nobody appreciates good food like cowboys! She’s also giving away a copy.

Thank you all for having me. It’s great to be back. Over a year and a half of research went into my most recent book about the history of the cattle driving era and the food of the chuck wagon. As I searched through countless archived images, I realized that the work cowboys did over 150 years ago continues today. My photos of the Sanford Ranch cowboys are almost identical. The traditions established then are still practiced.

In the early days, fences did not block the route from pastures to the railheads north. Neighboring outfits drove their combined herds to central locations and the trail drives usually consisted of thousands of head. Livestock was rounded up in early spring and branded to establish ownership. Charles Goodnight is credited as inventor of the chuck wagon used to feed cowboys during the months long drive to market.

On the Sanford Ranch we hold spring branding and the tradition of feeding the branding crews continues. These crews consist of seasonal dayworkers, skilled cowboys who travel from ranch to ranch providing extra labor during the busy times of spring and fall workings. A rope, a saddle, and a good ā€˜coweyā€™ horse remain the primary tools of the trade. Some ranches treat the cowboys at a local cafĆ©, while others utilize an SUV or cook trailer to carry food to the pasture. We have an actual cookhouse on our ranch, and we employ a cook who relies on friends and volunteers who enjoy being a part of branding every year. Here are some pictures I took of our cookhouse and branding season.

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After breakfast, everyone is saddled and ready to go before first light. Instead of the grit and grime of a trail drive over thousands of miles, horses and riders are transported by pickup truck and trailer. The Ranch foreman makes assignments and explains the route, just as the trail boss did long ago.

A cowā€™s way of thinking hasnā€™t changed much in 150 years, and the necessary work of a cowboy remains. The most efficient positioning of driving a herd of cattle is still in practice today. The point man rides in front of the few older cows who naturally become leaders, flankers are on either side and the drag riders follow behind in ā€˜the dust of the dragā€™, as itā€™s called.

Ownership of livestock and land was respected and held in high esteem then as it is now. Our pastures are large, several sections in size (a section equals 640 acres) and the fence line neighbor is notified when we gather. If we have any of their strays, then they can pick them up or we deliver them back home.

I’m the photographer on the ranch and you’ll see me with a camera when I’m out. I love this ranch life and the way I see it I’m recording history and trying to make sure it doesn’t get lost.

My newest book, KEEP ā€˜EM FULL AND KEEP ā€˜EM ROLLINā€™, is classified as cookbook but it contains so much more. Along with history and photos, the book includes over 100 recipes from authentic cow camp meals to modern recipes from our own cookhouse. You donā€™t need a fire pit or a chuck wagon. You can prepare these dishes in your own kitchenā€¦and you can bet theyā€™re all cowboy approved. (Click on the cover to go to Amazon.)

In my new western romance series, THE WILD COW RANCH, my co-author Denise and I include some of these long-held traditions of cattle ranching as well as the small-town sense of community and faith. Elements that are very much alive today. (Click on the picture and it’ll take you to Amazon.)

What interests you the most about the American cowboy and the cattle ranching legacy?

For a chance to win a FREE copy of my cookbook, KEEP ā€˜EM FULL AND KEEP ā€˜EM ROLLINā€™, please leave a comment below. And if you enjoy pictures of cows and the Texas sky, follow me on Instagram @natsgrams #sanfordranch and Pinterest.

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Lessons From My Grandmothers

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My Grandma Walter holding me with my Uncle Wayne sitting beside us.

The older I get the more grateful I am for what my grandmothers taught me. I wish I could spend one more day with each of them to ask all the life, history, and family questions I was too young to know would be important later.

Most of the recipes Iā€™ve shared with you were my Grandma Walterā€™s. I wish Iā€™d made time to write down more of them while she cooked. As my birthday approaches, I remember the times I was on the farm in July. She would ask what I wanted for a birthday cake, and my response was always the same. I wanted her angel food cake with fresh strawberries mashed so they were all syrupy. She also gave me a love of gardening, though my thumb is more brown than green like hers was. I took a sewing class in high school (and still use those skills) because she sewed. From her I learned how women could be quiet, patient, and still possess an indominable strength.

My Grandma Ryan’s grocery store in Ohio, Illinois.

My fatherā€™s mother, my Grandma Ryan, possessed a more obvious strength. Widowed young, she raised four sons. With three grown sons, I canā€™t begin to imagine how daunting and scary that must have been. I wish now Iā€™d asked her how she managed. She remarried, but her second husband died when I was a toddler, leaving her with a general store to run in a town of less than five hundred people. She had breast cancer before I was born and bone cancer as long as I can remember. Through all that, she never complained or thought God was punishing her with these trials. She loved to play cards and would sit with my brother and I playing her current favorite card game. From her I learned to laugh and that a woman could make a life for herself. But the best gift my Grandma Ryan gave me was, making me feel special. As one of only two granddaughters, she made no secret she loved us just a bit more.

A picture of me and my Grandma Ryan when I was two.

No wonder grandparents play such guiding, supportive roles in many of my books. In my most recent release, To Marry a Texas Cowboy, Zane carries a plane full of family baggage. After divorcing, his parents concentrated on their new lives and families. Zane became collateral damage and part of a past they wanted to forget. Who stepped in to fill the void and create the hero I fell in love with the minute he walked on the page as a friend in To Love A Texas Cowboy? His grandparents.

My Grandma Ryan spent every Thanksgiving and Christmas with us, but rarely cooked. Today Iā€™m sharing a recipe she gave me. This one, referred to as ā€œfrozen salad,ā€ is easy and great for these hot summer days. Two notes about it. First, while we called it a salad, it could be served as dessert, and second, watch out for brain freeze eating it straight out of the freezer! I prefer to give it a minute or two to thaw some before eating.

Frozen Salad

Ingredients:

  • 1 can Eagle Brand sweetened condensed milk
  • 1 can cherry pie filling
  • 1 lg. can crushed pineapple (drained)
  • Ā¼ tsp almond extract
  • Ā¼ C lemon juice
  • 1 12 oz container Cool Whip (thawed)

Directions:

Mix all the ingredients in a large bowl. Place in 8 x 8 freezer safe container overnight.

 

Giveaway: To be entered in today’s random drawing for the USA y’all T-shirt and a signed copy of To Marry a Texas Cowboy, leave a comment about something you learned from a grandparent or significant older person in your life.

 

Happy Cabbage Night!

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I knew Halloween evolved from the Celtic festival of Samhain and All Hallowā€™s Eve, but that was about all I knew. This year I decided to change that and dove into researching Halloween. First, I learned in New England the night before Halloween is Cabbage Night. Right now, Iā€™m glad I live in Texas, because this tradition involves ā€œprankstersā€ leaving rotten vegetables near a neighborā€™s front door! I doubt this did much to promote good neighbor relations! Despite that, Happy Cabbage Night yā€™all.

Now on to Halloweenā€¦

I discovered many Halloween traditions revolved around helping women identify her potential husband or reassuring her she would indeed find a one. In 18th century Ireland, a cook would bury a ring in her mashed potatoes on Halloween. The hope was that the ring would bring the finder true love.

In Scotland, fortune tellers instructed marriage-minded women to name her hazelnuts after her suitors. Boy does that sound odd. šŸ™‚ Then she was to toss them, the hazelnuts not her suitors, šŸ™‚ into the fire. The nut that burned completely rather than exploding represented her future husband. Another legend insisted if a woman ate a sweet treat of walnuts, hazelnuts and nutmeg on Halloween, she would dream of her future husband that night.

Women would throw apple peelings over their shoulders in hopes of forming the initials of her future husbandā€™s name. I wonder if there was strategic throwing involved with this tradition to get a desired result. Another legend told a woman to stand in front of a mirror in a dark room holding a candle. The hope was if she peered into the mirror, would see her husbandā€™s face over her shoulder.

Halloween parties could get competitive regarding matrimony. For example, the first guest to find a burr on a chestnut hunt would be the next one to marry. The first one to successfully bob for apples was predicted to walk down the aisle soon. This tradition had visions of unmarried women practicing their bobbing for apple skills before Halloween parties to ensure a victory to pop into my head!

Because beliefs of different European countries mixed with American Indian traditions, America developed its own unique version of Halloween. At first, celebrations featured ā€œplay partiesā€ to celebrate the harvest. Neighbors shared stories about the dead, told fortunes, danced and sang. The night also included mischief. But in the late 1800ā€™s, people tried to shift the holiday away from ghosts, pranks and witchcraft to a more community or neighborly get together holiday. Parents were encouraged to remove anything frightening, grotesque or scary from their Halloween celebrations. Despite this community-centered focus, adding parades and town-wide parties, by the 1920ā€™s and 30ā€™s, vandalism became prevalent.

However, by the 1950ā€™s communities had tampered down on the vandalism and Halloween became a more child-centered holiday. This probably was a result of all those post-war babies, too. Communities revived the tradition of trick-or-treating after it was halted due to sugar rationing during WWII. The thought was people could prevent being pranked by giving children a small treat.

Today, Halloween is Americaā€™s second largest commercial holiday, surpassed only by Christmas. We spend around 9 billion, yup with a billion with B, annually. Thatā€™s a lot of candy, costumes and yard art. It works out to an average American shelling out $86.79.

Speaking of candy…we haven’t even touched that delicious subject. But let’s do that now. Leave a comment on what’s your favorite trick-or-treat candy and why or what one makes you you want to pull a trick on someone to be entered for today’s giveaway. One random commenter will receive the pumpkin coasters and a copy of Family Ties.

Christmas Stockings

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Hello everyone, Winnie Griggs here. Are you one of those super organized holiday people who have up their Christmas decorations the day after Thanksgiving and mail out their Christmas cards the following week? I used to be, but I have to admit, not so much lately.Ā  As of today just about the only decorating Iā€™ve done is to hang up the Christmas stockings. (Mantle is looking mighty crowded these days – I LOVE it!!)

The four stockings made from the same fabric are ones I made for my kids when they were very young. I even crossed stitched their names and a holiday design on the cuff. When my oldest daughter got married I purchased her husband a stocking but cross stitched a cuff to add to it so that it matched the other four. Unfortunately, by the time my next daughter got married my cross stitching days were behind me. So I personalized the rest of them with jaunty embroidered patches.

 

As I was taking care of that fun bit of holiday tradition (and remembering holidays past), it made me wonder, where did the custom of hanging stockings come from.Ā  So I decided to do a bit of research.

It turns out that there are two schools of thought on how this came to be, both shrouded in myth and tradition.

The most popular theory is that it is linked to the stories surrounding the generosity of the original St. Nicholas. Nicholas lived in the third century and was renowned for his concern for and generosity toward those in need. One story tells of a poor widower who had three daughters. The man was distraught over the fate his daughters were facing since he had now dowry to offer prospective husbands. The story goes that Nicholas heard of the familyā€™s plight and secretly, so as to not gain honor for himself, entered their home and left gold coins in the girls stocking which were hung by the fire to dry. Thus the practice of hanging stockings by the fireplace in hopes of receiving a gift was born. Oh, and sometimes an alternate version is given that has Nicholas leaving a small gold ball in each stocking. This is supposedly where the custom of putting oranges in the toe of stockings comes from.

 

The second theory on the origin of the Christmas comes from a completely different belief system, that of Norse mythology. According to this version, children would fill their shoes with straw, root vegetables or sugar and leave them on the hearth for Odinā€™s flying horseĀ  to eat. As a reward for their kindness Odin would replace their offering with one of his own, that of gifts or sweets.

This practice was widely spread through Belgium, Germany and the Netherlands. Once Christianity was adopted, the legend of Odinā€™s benevolence merged with the stories of St. Nicholas evolving over time into todayā€™s current practice.

 

Whatever the truth of the matter, Iā€™m glad this fun tradition is part of our current day holiday celebrations.

 

So what about you? Does your family hang stockings? Is there a story behind any of the stockings themselves?

Leave a comment to be entered in a drawing for one of two copies of the re-release of The Christmas Journey

Philadelphia lawyer Ryland Lassiter is everything Josephine Wylie wants – for a brother-in-law!Ā  As the sole supporter of her family, Josie’s plans for herself have always had to wait.Ā  But Ryland will be ideal as the new head of the Wylie clan…once he finally realizes how perfect he is for her sister.

 

Ry knows its time to settle down.Ā  The newly appointed guardian to a friend’s daughter, he’s ready for a home and family.Ā  All he needs is a bride…and Josie’s sister is not the Wylie who has caught his eye.Ā  If only Josie would see the truth – that the only Christmas present he needs is her love.

Family Reunion and a Recipe

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Hello everyone, Winnie Griggs here.

Today is Columbus Day.Ā  About 4 years ago I wrote a post celebrating the day with lots of fun facts and trivia – you can view it by clicking HERE. So, instead of a repeat, I thought I’d talk about something else.

This past weekend was my hubby’s family’s annual reunion. It’s something we always look forward to. It’s an opportunity for him and all of his siblings and cousins and everyone’s extended families to come together and get reacquainted. Those we’ve lost since the last gathering are remembered and additions through birth, adoption or marriage are joyfully welcomed.

We usually gather mid-morning and visit, look at photos and family memorabilia folks have brought with them, update a large family tree chart and just generally enjoy each others company. Then we have a group meal provided potluck-style by the attendees.Ā 
After lunch several of us drive out to visit hubby’s old home place, evoking memories for the adults and nurturing an appreciation of their roots for the younger generation.

All in all, Saturday was a wonderfully lovely day.

Now for the recipe I promised you. I love to experiment with new ideas and combinations of flavors when I cook. For the reunion this year however, I was hampered by the fact that not only did I wait until a few days before to think about what I was going to cook, but doctor’s orders still have me restricted from driving so I had to make do with what was already in the house. The following recipe and accompanying notes will probably give you some insights into how my mind works.Ā  Keep in mind that I developed this on the fly and rarely measure so many of the quantities listed are approximate.

 

Oh, and alsoĀ keep in mind that I was cooking for a large group gathering (we usually run around 40+ people) – this should be scaled back for smaller groups.

 

Winnie’s Chicken And Sausage Potluck PastaĀ 

Ingredients:

  • 1 pound sausage, diced (I used a skinless smoked sausage because thatā€™s what I had on hand, but I think it would be great with andouille)
  • Shredded Turkey (I used leftovers of a roasted turkey, pulled from the carcass and frozen in a 1 quart container in itā€™s own broth)
  • DehydratedĀ  seasonings (again using what I had in the pantry, you can substitute fresh) as follows:
    2 tblsp chives
    2 tblsp minced onion
    1 tsp celery flakes
    Ā½ tsp garlic
  • 3 boxes Pasta Roni (angel hair with herbs)
  • 1 can Rotel diced tomatoes and green chilies
    I put them in the food processor and give it a couple of quick pulses because I donā€™t like big chunks, but this step is totally optional.
    Also, I like spicy so if I was cooking this just for me I would have used a full can. But since I was cooking this for a mixed crowd, I just used about Ā½ the can
  • 1 can of small English peas, drained
  • Black Pepper to taste

Note, most of the ingredients already contain salt so you should taste the finished product before adding more

Directions

  • Brown sausage in a large skillet.
  • Add dehydrated seasonings along with turkey (with broth). Continue to cook together until liquid has reduced.
  • Remove meat from pan and set aside.Ā 
  • In the same pan, cook pasta according to package directions, except at the point when the pasta and sauce are added to the liquid, also add rotel.
  • Once pasta is cooked, add meat, peas and pepper and continue to cook on low heat for ten minutes, stirring frequently and adding liquid as needed.

There you go. Not the most complex or elegant of dishes, but believe it or not, I had several folks come up after the meal and ask for my recipe šŸ™‚

 

So what about you? Does your family schedule reunions or get togethers? And have you invented any dishes you’d like to share the recipes for?

Good Gravy By Crystal L Barnes

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Howdy yā€™all! Thanks for having me back on Petticoats and Pistols. Itā€™s always a treat. And speaking of treatsā€¦when was the last time you treated yourself to some good old-fashioned home cooking? Iā€™m talking Texas-style comfort food, yā€™all. Steak and taters. Sausage gravy and homemade biscuits. Black-eyed peas and cornbread. Mmmmmā€¦I think Iā€™m getting hungry. šŸ™‚

If you havenā€™t figured it out, I love to cook and bake (just not cleanā€”praise God for dishwashers!). Like many of the characters youā€™ll find in my historical western romances orĀ other old-time westerns, I was reared, for the most part, on what my family grew, raised, or hunted. Pretty much still am. In my kitchen youā€™ll find anything from venison to home-grown chicken to home-canned veggies and fruit preserves. Through the years my table and taste buds have enjoyed rabbit, squirrel, wild hog, and even steers from our pasture, to name a few.

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I love to intermingle these types of tidbits into my stories, and I thought some of you authors and history lovers, who donā€™t delve into these delicacies šŸ˜‰ often, would enjoy a few fun facts about this type of down-home cooking.

For example, did you knowā€¦?

  • A squirrel is all dark meat and tastes a lot like chicken. They are very lean, but go great with dumplings.
  • A rabbit is all white meat. šŸ™‚ Just donā€™t eat one in a month without an R in the name. (I can tell you why from my dadā€™s personal experience, but I donā€™t want to test those with weak stomachs.)
    • In my family, we joke when we eat rabbit and say weā€™re having ā€œfurry chicken.ā€ My favorite is BBQ rabbit. Only donā€™t smoke them on the pit too long or theyā€™ll be like eating cotton-candy bunnyā€”it practically dissolves in your mouth.
  • When cleaned properlyā€”if no one punctures a scent glandā€”deer meat actually does not taste gamey. If a scent gland does get hit/cut, you can soak the meat in salt water to remove the gamey smell and taste. Venison is leaner than beef and higher in iron too. (Itā€™s my favorite! šŸ™‚ )

Now that Iā€™ve shared a few tidbits, why donā€™t you take a turn? What unique or country-style dishes have you eaten? What is your favorite comfort food? Were any of these tidbits news to you? Leave a comment and let me know.

Iā€™ll be giving away a FREE copy (ebook or paperback) of one of my stories to one of this postā€™s commenters, and Iā€™ll give a second FREE copy (ebook or paperback) to the first person that correctly answers the following question.

What is the most integral ingredient in any country-cooking kitchen?
(I rarely cook a meal without it.)

Winners may select one of the following titles:
(Paperback for contiguous US winners only.)

 

 

An award-winning author, bona fide country girl, and former gymnast,Ā Ā Crystal L Barnes tells stories of fun, faith, and friction that allow her to share her love of Texas,Ā old-fashioned things, and the Lordā€”not necessarily in that order. When she’s not writing, reading, or singing, Crystal enjoys exploring on road-trips, spending time with family, and watchingĀ old movies/sitcoms. I Love Lucy and Little House on the Prairie are two of her favorites. You can find out more and connect with Crystal at http://www.crystal-barnes.com

Find her also on her blog, the Stitches Thru Time group blog, her Amazon Author Page, Goodreads, Pinterest, Google+, or her Facebook Author page.

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Life Always Looks Better in the Saddle

by

I know the Easter Bunny has come and hopped away, but one day at my favorite shop, Rustic Ranch, I saw the little guy below and couldnā€™t resist him for a blog giveaway! Since I had an Easter giveaway, I decided to stick with the theme for the post. While researching old-west Easter traditionsā€”or attempting to because my brain and Googleā€™s are on two different wave lengthsā€”I stumbled across an April 21, 2011 article on patch.com. The story by Ryan E. Smith was about Shepherd of the Hills Church and them encouraging people to ride to Easter service on horseback!

The article according to Kathy Alonzo says, ā€œā€¦riding around the areaā€”whether itā€™s to the store, a service, or a local event can be a wonderful experience.ā€ Then it mentioned that Alonzo is involved in two therapeutic horse programs. Those two things got me thinking how my characters often find the world looks better on horseback. In fact, at least one of my heroes has utter almost exactly those words.

Many animals, particularly horses and dogs, have healing properties we havenā€™t begun to understand. Equestrian programs help people suffering from traumatic brain injuries, post-traumatic stress disorder, Cerebral Palsy, Autism, Multiple Sclerosis, and other physical, mental, social or emotional challenges. If horseback riding can help with these major life difficulties, think of what it could do for day-to-day stresses. On their website, Equest Center for Therapeutic Riding, the organization that assisted with my research for Roping the Rancher, says, ā€œTo anyone who has been smitten by the calm Iā€™ve-seen-it-all gaze of a horse, or who has stood beside a horse and believed the horse was literally seeing into her soul, the concept of horse-as-healer is not a great stretch.ā€

In my stories my characters often have a connection with the land around them and have a sense of the Old West heritage. Not only that, but they frequently learn how this connection, along with one to animals changes a person for the better. Technology is wonderful and has improved our lives in countless ways, but there needs to be a better balance between old and new. Maybe we should do more of what Shepherd of the Hills Church did and encourage people to ride a horse to ride to church.

Not all of us have access to a horse, but there are other options that we arenā€™t using in our society. Families used to live closer together and when Mom and Dad had to work, grandparents were there to help with children. Everyone benefited. No one was alone. That reminded me of an episode of The Middle where Patricia Heatonā€™s character Frankie wonders why we have separate animal shelters, nursing homes and daycare centers. She talks about how all three groups would benefit from spending time together. Iā€™ve often thought so, too.

My recommendation today is for everyone today to spend time with a young person. Pet a dog or cat. Or, if youā€™re lucky and have access to a horse, saddle up! Ride to the store, or just around the countryside. No matter what your problems are, Iā€™m betting life will look a lot better after you do.

Now leave me a comment for a chance to win my Easter giveaway!