I travel between five courthouses for my day job. I'm on pretty good terms with most everyone I interact with there, and a few of them have known me since I was a small child. I have a lot of respect for these people, and I flatter myself that they value me for who I am as a person. About a year ago I was wearing bright blue extensions in my hair.One of these ladies that has known me my whole life assumed they were real. After a brief exchange, she asked me "Why would you want to do that to yourself?" Her tone said much more than just her words tell here. It spoke of prejudice, judgement, and even a hint of revulsion.
Last weekend my husband and I were at the bar. There we ran into some friends and their respective lady-friends. One of these ladies had a really unique piercing and was explaining how they did it. The friend that was not with her made a really big deal about it, asking repeated variations on the "but why would you want to do that to yourself" theme.
Yesterday a co-worker upset another co-worker over her jewelry. Co-worker #1 is very religious. Co-worker #2 considers herself the same, but just happens to adore girly skull things. Yesterday she wore a beautiful necklace and earring set with rhinestone skulls and roses. Co-worker #1 acted offended and kept on and on about "why would you want to wear things like that?"
Let me share with you what I told that lady a year ago. "Because I think it's cool, and I figure anyone who judges me based on my appearance and not on who I am as a person isn't worth worrying about." It is a phrase that is beautiful and perfect in its pointed indirectness. I'm not accusing you of such things, but maybe you should really think about that thing you just said, m'kay? I love it, and it was EXTREMELY effective.
So, if you've made it this far, this is my friendly little public service announcement. When it comes to other people, all you need to be concerned with in this life is what is on the inside. Not about their hair or clothes or sexual orientation or religious convictions. The color of my hair does not hurt anyone, least of all me. So what does it matter if I "do that to myself?" Same for piercings, tattoos, and even sex. It's my body, it's my soul, it's my choice, not yours. If it isn't hurting me, if it isn't involving you, why should you be concerned?
NO ONE owes you an explanation about their lifestyle choices. NO ONE.
Agave Kumquat Chicken
This is my "healthier" take on Honey Orange Chicken. And by "healthier" I mean I made it in a pressure cooker instead of deep frying it. Still, I think it tastes pretty good.
Ingredients:
Directions:
Cut kumquats on the diagonal. Roughly chop tarragon. Place both in base of a pressure cooker. Dice the chicken into bite-sized chunks, then place over kumquats. Pour in stock and water. Drizzle agave over chicken, then splash with enough hot sauce to thinly coat. Season with salt and pepper. Pressure cook according to your manufacturer's directions.
Drain juices into a pot and bring to a boil for ten minutes, or until it begins to reduce in volume. Create a paste with cornstarch and a little bit of juice, then whisk into pot. Bring back to a low boil, then simmer for several minutes until thickened slightly. Allow to cool just a bit until it thickens some more, then pour over chicken and kumquats. Sprinkle chicken with sesame seeds. Serve with steamed brown rice and a little bit of fish sauce.
Ingredients:
- 8 ounces kumquats
- 1/4 fresh tarragon
- 1/2 cup vegetable stock, low sodium
- 1/2 cup water
- 1 ounce light agave nectar
- 3 pounds boneless, skinless chicken breasts
- Louisiana hot sauce
- sea salt
- black pepper
- 1 Tbsp. cornstarch
- toasted sesame seeds, optional
Directions:
Cut kumquats on the diagonal. Roughly chop tarragon. Place both in base of a pressure cooker. Dice the chicken into bite-sized chunks, then place over kumquats. Pour in stock and water. Drizzle agave over chicken, then splash with enough hot sauce to thinly coat. Season with salt and pepper. Pressure cook according to your manufacturer's directions.
Drain juices into a pot and bring to a boil for ten minutes, or until it begins to reduce in volume. Create a paste with cornstarch and a little bit of juice, then whisk into pot. Bring back to a low boil, then simmer for several minutes until thickened slightly. Allow to cool just a bit until it thickens some more, then pour over chicken and kumquats. Sprinkle chicken with sesame seeds. Serve with steamed brown rice and a little bit of fish sauce.
More Magazine Excitement
I know I promised that I would come back with my Champagne Ice Cream recipe -- and I will -- but I wanted to formally announce what I've been working on for the last month and a half. First, some back story:
Last October I did (yet another) food photoshoot for Wiregrass Living Magazine. The theme was easy Halloween party foods and the spread should come out in this September's magazine. I typically only do full-on spreads once a year... Actually, more like every year and a half... So, while we had bounced around some ideas for a future feature, I wasn't expecting anything any time soon.
Then in January the editor emailed me and asked if I'd be interested in going forward with a similar idea to the one we'd talked about. You see, I'd wanted to do an article with my husband about the recent legalization of homebrewing in Alabama. It would, of course, be complete with both beer and food recipes. The editor put it before the board, but I guess they're still a bit wary. Instead, we're going to ease into it by doing a spread which uses recipes made with commercially available beer.
She wanted to do it in February, but I was booked solid. Small mercies, as I normally have 3-4 months to prepare, not 1-2! This Friday is the shoot and everything looks like it'll go off without a hitch. There are 5 veggies/sides, 4 meats, 3 desserts, 2 breads, and 1 cocktail. If all that weren't enough to entice you to buy a copy when it hits shelves this summer, here's the recipe list:
Marinated Vegetable Kabobs
Steamed, Stuffed Artichokes
Red Potatoes au Gratin
Boston Baked Beans
Roasted Root Salad
Pulled BBQ Pork
Pecan Glazed Steak and Onions
Currywurst
Beer Battered Chicken Wings
Butterscotch Beer Pie
Mexican Chocolate Toffee Bark
Dark Chocolate Stout Cake
Cheddar Cornmeal Popovers
Orange Blossom & Cranberry Muffins
Summer Moon Cocktail
If you can successfully guess five of the beers used in these recipes (and there are multiple right answers for almost all of them because I like flexibility) I will give you a free copy of the magazine when it comes out. Good luck, and I'll see you next week when it's all over!!
Last October I did (yet another) food photoshoot for Wiregrass Living Magazine. The theme was easy Halloween party foods and the spread should come out in this September's magazine. I typically only do full-on spreads once a year... Actually, more like every year and a half... So, while we had bounced around some ideas for a future feature, I wasn't expecting anything any time soon.
Then in January the editor emailed me and asked if I'd be interested in going forward with a similar idea to the one we'd talked about. You see, I'd wanted to do an article with my husband about the recent legalization of homebrewing in Alabama. It would, of course, be complete with both beer and food recipes. The editor put it before the board, but I guess they're still a bit wary. Instead, we're going to ease into it by doing a spread which uses recipes made with commercially available beer.
She wanted to do it in February, but I was booked solid. Small mercies, as I normally have 3-4 months to prepare, not 1-2! This Friday is the shoot and everything looks like it'll go off without a hitch. There are 5 veggies/sides, 4 meats, 3 desserts, 2 breads, and 1 cocktail. If all that weren't enough to entice you to buy a copy when it hits shelves this summer, here's the recipe list:
Marinated Vegetable Kabobs
Steamed, Stuffed Artichokes
Red Potatoes au Gratin
Boston Baked Beans
Roasted Root Salad
Pulled BBQ Pork
Pecan Glazed Steak and Onions
Currywurst
Beer Battered Chicken Wings
Butterscotch Beer Pie
Mexican Chocolate Toffee Bark
Dark Chocolate Stout Cake
Cheddar Cornmeal Popovers
Orange Blossom & Cranberry Muffins
Summer Moon Cocktail
If you can successfully guess five of the beers used in these recipes (and there are multiple right answers for almost all of them because I like flexibility) I will give you a free copy of the magazine when it comes out. Good luck, and I'll see you next week when it's all over!!
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