A Glass Of Vogue

It's not very often that I slow down enough to reflect on what is going on around me. Today was another busy day filled with errands, wine making (we started an Amarone which has oak and grapes in it), cleaning, and cooking, along with appointment making.



While I was out, I stopped to pick up some wine for when my Aunt Toots comes to visit and bought the latest issue of Vogue. The October issue is so much more interesting than September was, though I only flipped through it in a waiting room. I have been taken back, almost transported to the time when I was a girl reading the fashion bible. For the first time in a long time I recognize the importance of a magazine. I spend a lot of time reading things on my iPad and often forget what it was like before things like iPads existed.

In a way I have slowed my life down dramatically but feel busier than ever. There is something so calming about the sound of the birds and insects here. They have become the soundtrack to peace. I don't often hear cars drive by, my cell phone can't ring here, and the only distraction is my dog running through the yard chasing off the wild turkeys. I have been communicating with my closest friends via email, skype, and phone calls daily, sharing articles I find online and catching up with what's going on in their lives so far away from me now.

In the Vogue interview with Michelle Williams, she speaks of how she is not lonely, but because of what is on her bedside table, not what is in her bed. That rang a bell so loud in my head. It was putting my mothers words into something I can finally identify with. The article was so eloquently written. It shows a woman of grace and strength and it's why magazine articles are something I so adore. I love window shopping the clothing and styles. I discovered my next nail polish which has magnets in it! Then I turned the page...

An article on El Bulli awaited me. It feels like heaven today, taking the time to slow down and enjoy all that surrounds me, especially my Vogue and a glass of wine while sitting on my deck in the fresh Tennessee air. It's really lovely here. The Dogwood trees are turning bright red. There are bright yellow flowers on plants that line the roads. Nature's art is so stunning. I hope my friends will take a short break for themselves today and enjoy whatever surrounds them.

Things My Lawyer Says

I have awesome friends. My sweet Gracie is a lawyer, in fact she is my lawyer. Being best friends with a lawyer has its perks. Not only is she gorgeous, funny, and smart, she has passed the California Bar exam and been practicing for over five years. She rules! She is sarcastic, brutally honest, and pretty much always on my side. She has also become a blogger and her posts constantly have me in stitches laughing.

Anytime I have a question, I seem to ask Gracie. I think there are times where she should write an advice column. Today's question for Gracie was about blogs. I happened to come across an ex-boyfriend's blog. He has the ability/audacity to charge his readers. I about fell out of my chair. I never even considered charging for people to read my thoughts, recipes, and see photos. Basically he bit my idea and has also become a blogger. I explained the details and my question was "WTF?". Now I'm confused, I know he's slightly more well known than me but where does one come up with a price tag for seeing what they are up to? His price is $15. I have no doubt that he reads my blog for free.

Gracie's response was, "WTF? Sue him!". I almost died laughing. Solid advice from my lawyer. I agreed with her. Though she followed it up with, "I'd like to sue my ex for fraud and deceit" and this made me laugh more. I think my lawyer is going to draft some laws that allow us to sue ex boyfriends for whatever we deem emotional distress. I don't actually have any distress but I did enjoy the laughs from the conversation. At what point does one think it's okay to charge for something so selfish as a blog? I fully intend to write a book and some cookbooks which I will charge for. He is a musician, and is capable for charging for his music. But a blog? C'mon. If I was still dating him I wouldn't pay $15 for his thoughts and don't worry friends, I will not charge you for reading my blog. Especially when I'm posting silly rants like this. I would like to know who if anyone has actually paid for a membership to read his thoughts. I would have to pay my own mother to read this blog if she wasn't mentioned in almost every post!

I'm sure my mother will get a kick out of this. So for free and because I can, here is another picture of me and my super tired eyes. Now I feel the need to compete for readers and keep my blog FREE and without advertising which is how blogs make money, NOT by charging people to read it! HAHAHA! Game on!

Keeping Busy, Making Wine

I have mentioned that my father is a hobbyist. He makes wines and doesn't drink. I don't exactly understand how it works but he loves to do it. He made a recent batch of peach wine that is ready to be bottled. I haven't been around to see the master vintner at work for the entire process, until now.


I got in on some of the wine making action myself. We started a Valpolicella red wine that comes from the Verona region. I am really excited to see how it turns out. The process is a lot of work and involves mostly making sure everything is properly sterilized. Then you mix some stuff with warm water, add in the grape juice, some more water, yeast, and then wait. and wait. and wait. and then you add in some other stuff and wait. I won't be enjoying the wine any time soon but I am enjoying the learning process and my father hasn't lost faith in my abilities yet so I'm off to a good start with a new fun hobby.

When I'm not blogging or making wine, I am bleaching my hair. It's finally a wonderful shade of platinum and thanks to my purple shampoo, I finally know what I will look like when I am an old blue haired lady. I need to play my banjo and get back in the groove of baking some fun stuff. I discovered Wal-Mart sells Wilton baking supplies and am excited to make something fun soon. I still need to make the from-a-box Kahlua Cake and have decided to turn it into cupcakes. I recently made hummus and figured out that Pita bread is not sold in Tennessee. My moms crazy suggestion was to make it myself. I found a couple of recipes and they are all almost the exact same thing so I think I have half a chance at success. I'm still confused how the pocket works but we'll see this week when I make an attempt.

My fried chicken was a success and it's been a while since I have made homemade biscuits. I think I will add that to my to-do list along with gravy. My friend Janelle used to make biscuits and gravy for me and her brother and it was awesome comfort food. The cool weather here has me dreaming of the smell of firewood burning and wonderful food. I am excited to see the leaves change. It's been quite a few years since I have even been in a place that has seasons.

Cheers to Fall and all it brings, changes good and bad, and to new experiences. Live, Love, Laugh!

Fall Favorites: Asparagus and Mushroom Soup

Vegetables are wonderful. They can be transformed into so many dishes and don't have to be boring. I bought a 2lb bunch of asparagus and found myself faced with what to do with it. I grilled some and served it along side a grilled steak. It was great but the rest of it needed to be cooked. I turned it into a wonderful creamy soup with mushrooms.

This recipe is easy and can be made vegetarian by trading out the chicken stock for vegetable stock. Served warm, it is perfect for a cool fall day, with a glass of white wine, and a fire burning. Add in a little Rom Com and you have yourself a perfect night in!


Creamy Asparagus Mushroom Soup

1 1/2 pounds of asparagus
3-4 cups chicken stock
1 large onion diced
3 T butter
1/2 cup heavy cream
2 cups baby bella mushrooms sliced
1-2 tsp lemon juice
Salt and Pepper TT
Grated cheese

Trim the tops of the asparagus and blanch 2-3 minutes in salted boiling water. Put in an ice bath and reserve for garnish. Trim the woody end of the asparagus and infuse in the stock, simmer about 20 minutes and then remove the stems. Cut the remaining asparagus stalks in 1 1/2 inch pieces. Chop the mushrooms and reserve 1/4 cup for garnish. Saute the onion in a heavy bottom pan with the butter until softened, add in the asparagus and mushrooms. Cook over medium heat for 5 minutes, add salt and pepper. Add stock and simmer for 25 minutes or until the asparagus and mushrooms are tender and cooked through. Add lemon juice then blend the soup using an immersion blender, food processor or blender. Return to heat and stir in heavy cream, taste and adjust the seasoning as needed. Warm until soup is heated through but do not boil it. Place reserved blanched asparagus tips and mushrooms into serving bowls, top with soup and finish with grated cheese. You can use any mushrooms you like or a combination of them.

Fall Favorites: French Onion Soup

I love Paris! My first visit to the beautiful city was in the Fall when I was 17 years old. I had the best French Onion Soup of my life. I was lucky enough to go back and visit one Christmas. It confirmed my undying love for Paris, all this Parisian, and amazing French food. I am obsessed with macarons and am so excited that Ladurée has opened a store in NYC! They fly in everything from Paris and I can't wait to visit the store. A taste of Paris is a bit closer now.

French Onion Soup is a satisfying soup and is surprisingly simple to make. If you can get through the tears and take the time to properly caramelize the onions, you will have a taste of Paris in your own home!

French Onion Soup

4 large onions, sliced thin
3 T butter
1 T flour
1 bay leaf
1 tsp oregano
1 tsp fresh thyme
Salt & Pepper TT
4 cups beef stock
Sliced French Bread
Cheese

Cook the onions over a medium low heat in the butter until caramelized, stirring occasionally about 30-40 minutes. Slow and low the natural sugars in the onions will make them brown and soft and sweet. Add the flour and cook for 2 minutes, then add all the herbs and spices. Stir in the beef stock and simmer on low for 20-30 minutes. Remove bay leaf. Portion soup into oven safe bowls and top with sliced French bread and cheese. Broil in the oven until bread is crisp and cheese is melted, about a minute. Serve hot!

Fall Favorites: Stuffed Acorn Squash

The air turned cold here and I love Fall. It makes me think of soups, wild rice, and foods my mom made for me growing up. I have decided to post some of my favorite Fall recipes. First up is Acorn Squash Stuffed with Wild Rice and homemade Chicken Sausage.

It's no secret that I have a fear of mystery meats, but when I make my own food, I know what goes into it and I have learned that it always tastes better. A few extra steps and you will have a meal fit for a family of any tastes.

Acorn Squash is named for its shape. When cooked properly it is amazing and if you stuff it with a few ingredients you have a hearty filling meal that is not high in calories.
Preheat the oven to 400 degrees F. Wash the exterior of the squash and cut them in half. Rub the flesh with a little bit of oil. Place on a baking sheet cut side up and roast for about an hour or until the flesh is fork tender.

Homemade Chicken Sausage
2 boneless skinless chicken thighs
1 T Paprika
3 T Maple Syrup
Pinch Cayenne
1/2 Onion, chopped
Salt & Pepper TT
Pinch Caraway seeds

Pulse all ingredients in a food processor until chicken is well chopped. Cook in a pan with a bit of oil and the other half of the chopped onion.
Prepare 1 cup of wild rice per the directions on the package using stock instead of water for more flavor. Allow to cool a bit then mix the rice with the cooked chicken sausage. Fill the acorn squash with the wild rice mixture and return to the oven for 15-20 minutes. Allow to sit for a few minutes before serving. Top with grated cheese if desired.

Fried Chicken

There are a few things that are very southern. Fried Chicken is an art form. I make it a couple of different ways but the outcome is the same every time. Crispy exterior, perfectly spiced, piping hot cooked through the middle and the chicken is still moist. I will admit that my fried chicken is better than my mother's.

Yesterday we went to the movie theatre in Oak Ridge which is about a 40 minute drive. In my spare time here, I have been catching up on a lot of reading. I get buried in a book and can lose myself for days. The Help is a book my mother gave me back in January. It sat in my back seat for months until I got to Tennessee and decided to bring it with me. I refused to see the movie before I finished the book. Once I started it, I read it cover to cover. It's that good. The characters in the novel are much more developed than they are in the movie. The movie was great. I kind of wish the made it into a mini-series though since there was some of the storyline that was neglected.

There is a scene where the character Celia Foote, is learning to make fried chicken. I knew that once we left the theatre, my father would want me to make my fried chicken. In the movie they fry it in Crisco. In Mandyland, I use vegetable oil. I have used light and dark meat, skin on and bone in, and the boneless skinless variety. You can use any of them. Currently I prefer the boneless skinless thighs and breasts. Follow my recipe and years of experience and you will have the perfect fried chicken. I make it many ways but yesterday it was as good as ever.



Miss Mandy's Fried Chicken

Boneless skinless chicken breasts and thighs
Buttermilk
Hot sauce
Flour
Salt
Pepper
Onion powder
Garlic powder
Oregano
Thyme
Paprika
Cayenne
Vegetable oil


Rinse the chicken in cold water, pat dry. In a bowl, mix together the buttermilk and hot sauce. Use as much as you feel like. My blend is a nice pink color. In another bowl, mix together the flour and spices. Dip the chicken in the spiced buttermilk and then put it into the flour mixture. Cover completely and then put the chicken on a parchment lined sheet pan. Allow it to rest for 20-30 minutes. This ensures the coating will stick to the chicken when you fry it. Heat the oil in a heavy bottom pan to 375 degrees. The oil temperature will drop when you put the chicken in. In small batches, fry the chicken for 12-18 minutes, until golden brown and cooked through. Allow to drain on a paper bag. You can reheat it in a 350 degree oven.