Quiche

What the hell is a quiche? Quiche is a savoury open faced pastry crust with a filling of custard, cheese, meat, seafood, vegetables, etc. Quiche can be served hot or cold-  for breakfast, brunch, or whenever. My mother and my cousin Tyra are quiche queens. Here is a recipe that Tyra gave me for a vegetable quiche. If you just have to add meat, add bacon, ham, or whatever wets your whistle.

Ingredients:

5 large eggs

1 1/2 cups of heavy cream

Salt/pepper

2 cups of chopped fresh baby spinach packed

1 1/2 cups of shredded Swiss cheese

Onions (to taste)

Orange & red bell pepper

1 nine inch refrigerated pie crust fitted to a 9 inch glass pie plate

Prep

Pre-heat oven to 375 degrees

Combine eggs, cream, salt/pepper in a blender

Layer spinach, vegetables, cheese, in the bottom of the crust

Pour the egg mixture on top

Bake 35-45 minutes until the egg mixture is set

Cut into 8 wedges

Enjoy!

 

Exhausting

I’ll be the first to admit I am a flawed person. For example, I keep you on file if you’ve crossed me. You could have messed me over years ago and I won’t forget it. Yes, I’ll move on but there is always a part of me that will not let it go. I think I keep it there as a reminder. So, do I trust people? Not generally. Am I proud of this? No, but like I stated, that’s one of my many flaws. Yes, we all have flaws, but there is one type of flaw that people possess that drives me freakin’ nuts. Do you recognize these characteristics?

  • They are always right.
  • No one else’s opinions matter.
  • They always complain about what someone else is NOT doing.
  • They think they can tell other adults what to do (and they bug the shit out of you about the most mundane and minute shit).
  • They hold on to their position, even when they’re wrong.
  • When they are called out, they always claim to be the opposite of whatever obvious disposition they may have.
  • They accidently on purpose make themselves the ‘leader.’

Name this person. Take a wild guess. I think we’ve all been around this type. THEY TAKE CHARGE. There’s nothing wrong with taking charge, but when the charge you take makes you think you’re solely responsible for every aspect of a project; then that turns into a problem.  See, what happens is that this personality type starts to alienate the person or the team with their pushy behavior; as a result, the morale of their cohorts plummets; and said cohorts become not as enthusiastic as they were about the project. Well, there’s a name for this type of person and it’s called MICROMANAGER.

A micromanager will push their opinions (wanted or not) about everything. They even go as far as try to micromanage the lives of other adults who are in their lives. Micromanagers will literally suck the fun and the life out of project with their aggression and their need to ALWAYS be right. The sad thing about it is that they aren’t. They don’t realize that everyone has a different approach to whatever they do, and just because it’s not their approach they don’t think it’ll get done. I often want to tell people who try to micromanage me, “Damn, I did make it to be 45 and be successful without your help; what makes you think that I need it now?”

Micromanagers are annoying! They lay blame on everybody and love to knit pit the shit out of everything, and they constantly complain as if everybody is ‘letting them down.’ They honestly think they are the smartest, most reasonable person in the room.

If you are one of these people I have a few nuggets of wisdom for you.

  1. You may be smart, but you are definitely not the smartest person in the room. (At least when I’m in there, and I don’t often claim that).
  2. Your micromanagement skills make the people you work with NOT want to work with your ass because you’re too busy worrying about what they are doing.
  3. Focus on yourself and your task: You may think you’re doing a hell of job when actually you’re not. (It’s funny how people who micromanage have some of the stalest and lamest ideas).
  4. Your cohorts will and can get their job done without your nagging… especially on projects that are not necessarily time sensitive.
  5. Don’t be puzzled as to why your cohorts aren’t producing much. It’s not because they can’t, it’s because they don’t want to because you’ve gotten on their damn nerves.

In short, if you’re a micromanager just know you are, in a word, EXHAUSTING!

Nothing Exceeds Like Excess

Especially during Mobile’s Mardi Gras. Yes, the barricades are down and its been about three weeks since the last parade. Now that the dust (and me) have settled. Let’s talk.

I can’t speak on Louisiana’s Carnival; of course they get the credit because it is New Orleans. Not many people know about our little city on the Gulf. If you’re from here, or if you’ve done your research; then you know, Mardi Gras started in Mobile… not New Orleans. But I digress because this is not what this piece is about. In Mobile, Mardi Gras trumps Christmas. Hell, Fat Tuesday is a holiday; and the rest of the week? Fuck outta here— we take off. You know who had a little too much fun this year? Me. When I say FUN that is an understatement. I don’t know if it was because my children are bigger now and they can enjoy the parades; or the fact that they are bigger so that when I want to go without them, I don’t worry about them really worrying the Grands because hell they are 7 and 11. If you read our blog you know we try to keep it real. We talk shit about everything and everyone but I’m here to call myself out on my own bullshit. This year, I clowned. I fell, almost had a fight, and cussed out a loved one. I’m not going to go into too many details but like the saying goes, “What happens in Vegas stays in Vegas” well during Mardi Gras excess seems to be everyone’s middle name; I know it was mine. So if you were around me and I offended you, I apologize.

I’ve been on the phone with friends who told me how they tripped or embarrassed themselves this year; I hope no one embarrassed themselves half has much as I did. We do things excessively during Mardi Gras and the moral of this story is: I’m not too old for Mardi Gras, but I’m too old for all the shit I pulled.

But if you kicked it with me, you have to admit; I was a BLAST!

Equivocally Speaking

It’s two poems in one.  1.) Read the entire  poem for the first one. 2.) Read the bulleted lines only for a hidden message, a plea.

Equivocally Speaking
-Remember those dark nights of peaceful sleep
Dreams of bright green fields dotted with flowers not
-Interrupted by the lurking demon, with all
The sky free of clouds, spawning new
-Intentions on lengthening the night
People ask why I sleep so much but
-Confessing is just wishful thinking
I’d attempt to do otherwise but
-It was never known to be easy
Outside of my bed I’m given a dizzy
-Pain with longevity and confusion mixed with
Imperfect rest gives life to a new
-Emotional imbalance meaning I won’t
Escape. I’ll faint where I stand if it means I’ll
-Be escaping reality alone. Help me
Reach an undisturbed slumber
-Please

Z. Lamar

Mixed Reviews

The hubby and I went to Michael Patrick’s Sports Cafe and Grille in the Golden Nugget Casino this past weekend.

The ambience proved nice enough. There’s the standard big screen TV and lounge area, decked out with comfortable seating arranged for tournament watching and group interaction. Beyond this, customers are privy to a dining area with a tree-lined ocean view. Although the waitress in this sports cafe scored lackluster marks in all levels of performance, the picture of the palms in twilight and the “Coca Colas” were cause to overlook her. So, we ordered.

The food received mixed reviews. We chose the artichoke and spinach dip as an appetizer. It was served with tortilla chips and salsa. The chips and spinach were warmed to perfection, delicious. However, the salsa looked like puréed shit; and to my dismay, it tasted what I imagine would be the same.

My guy had the MP’s Signature Burger with fries. It was a big burger and gave him about as much trouble as I do. He said it was one of the best burgers that he has ever had. He even asked the muscular, galloping waitress to tell the chef that he’d one day be back for another. I, on the other hand, should have taken my luck at the slots as foreshadowing and lowered my expectations of succulence when I ordered the Bang Bang Burrito.

The description of the BBB announced fried shrimp tossed in homemade zesty Bang Bang sauce, served on a garlic-herb tortilla with lettuce, tomatoes, and pepper jack cheese. I figured it would be tasty and a little spicy just like I like it! Well, the only thing banging was my head on the corner of the table-punishment for choosing the wrong menu item. The sauce was sweet, not spicy. The cheese was shredded mozzarella, not pepper jack. I’d give it an 7.5 on a scale of 1-10.

If you’re wondering why I didn’t simply send it back, it’s because I was hungry. If I had returned it, I would’ve ordered something else to eat. (I will send food back with a reorder in fancy restaurants. I figure getting right is important to them to protect the brand.)However, when the service is mediocre from the start, and the waitress tells you she doesn’t know what the food is like because she’s never tasted it, I’m a little frightened as to what bodily fluids may be served up next  if I dare to complain. That’s just me.

Anyway, the verdict is still out on this one. When bae goes to get his burger, maybe I’ll order one, too.

Zucchini Pizza Boats

Previously, we shared a mouth-watering fried zucchini bites recipe. But, here’s  another idea for the zucchini lover and the pizza pusher alike. It’s minus the oil and crust; however, it’s just as satisfying.

Dip them in ranch dressing or marinara sauce. Better yet, just leave them alone. Love them just the way they are.

Try it. You’ll see!


Prep Time: 15 Min      Cook Time: 15 Min Yield: 12 boats, about 6 servings

Ingredients:

6 small zucchini (2 1/2 lbs)
1 Tbsp olive oil
1 clove garlic, finely minced
Salt and freshly ground black pepper
1 cup marinara sauce (I used Classico Four Cheese)
1 1/2 cups shredded mozzarella cheese (6 oz)
1/3 cup finely shredded parmesan cheese (1.4 oz)
1/2 cup mini pepperoni slices
2 Tbsp chopped fresh oregano
Directions:

Preheat oven to 400 degrees. Line a large rimmed baking sheet with parchment paper or a Silpat liner, set aside.
Cut each zucchini into halves through the length (if they don’t lie flat trim a thin portion from bottoms so that they will lie mostly flat. I only had to do this with one of them). Pat insides dry with paper towels (cut portion). Align on prepared baking sheet. In a bowl, stir together olive oil and garlic then brush lightly over tops of zucchini. Sprinkle with salt and pepper to taste then brush a slightly heaping 1 Tbsp marinara sauce over each zucchini, leaving a small rim near edges uncoated. Sprinkle tops evenly with mozzarella cheese then with parmesan cheese. Top with pepperoni slices (placing them more near centers as the cheese will melt and spread). Bake in preheated oven 12 – 18 minutes (bake time will vary depending on how thick your zucchini are and how crisp/tender you want them).
Remove from oven and sprinkle with chopped fresh oregano. Serve warm.
Recipe Source: The Comfort of Cooking

Shrimp Creole

Let’s say you don’t get to New Orleans anytime soon. No worries! This shrimp creole recipe-courtesy of the Food Network stars formerly known as the Neely’s-will give you that flavor you desire. Prepare rice and get some crackers for those still courageous enough to add starch to their diets.

Try it. Call us.

INGREDIENTS:
2 tablespoons olive oil
4 garlic cloves, minced
2 large onions, chopped
2 stalks celery, chopped
1 green bell pepper, chopped
1 teaspoon cayenne pepper
2 cups seafood stock or shrimp stock
1 (28-ounce) can whole tomatoes, in thick puree
Dash Worcestershire sauce
Dash hot sauce
2 bay leaves
Kosher salt and freshly ground black pepper
2 pounds large shrimp (about 32), shelled and deveined
4 tablespoons green onions, sliced for garnish

DIRECTIONS:
Heat a large heavy Dutch oven over medium heat. Add oil. Cook garlic, onions, celery, and green bell peppers. Cook until softened, about 5 minutes. Stir in cayenne and let caramelize. Add the seafood stock, tomatoes, Worcestershire, hot sauce, and bay leaves. Season with salt and pepper. Simmer for 35 minutes. Add shrimp and cook about 4 more minutes, until they are bright pink and cooked through. Garnish with green onions.

Watch it here. http://www.foodnetwork.com/recipes/patrick-and-gina-neely/shrimp-creole-recipe?soc=sharemail

Foot Work

Timed Warm-up Assignment for Creative Writing Class: Choose a chunk of alphabet from the provided list and write a poem that contains a message to your peers.

All of the creations were good, but this one sparked the best discussion.

TENNIS SHOES
Unique in their own style and design
Very expensive and common across the feet of lower class America
Wealthy businessmen line their pockets with the dollars of citizens that receive government assistance
Xenon would be easier to find in a low-income area than a person without the newest J’s.
Yet, somehow tennis shoes are a higher priority than bills
Zero regard of the fact that less than a pound cloth and rubber could hold so much weight in our culture

S. Johnson and D. Baker