Archive for the ‘dinner plans’ Category

This goes in the Nuh-uh file

November 12, 2008

I would not be surprised if you do not believe me, because I would not believe me if I had not witnessed this with my own eyes:

Last night Mr. J and I had a meeting downtown. It was on a street which we were not familiar so we decided to scope out the area early, find the building, grab a bite to eat, and then head back in time for the meeting.

We found the building about an hour before our meeting so we decided to stop in at Popeye’s for some yummy fried chicken and red beans & rice. Lucky us, Popeyes has a special on Tuesdays and you can get 9 pieces of dark meat for 4.99. This was wonderful as we both love legs and thighs. (although I doubt we could eat 9 pieces, we were up for the challenge)

The drive thru line was long and we had plenty of time to spare so we went inside. Whew, only three people in line ahead of us!

Then, my mouth dropped open… The lady in the front of the line ordered two 9 piece orders and an additional EIGHTY pieces of chicken. We stayed just long enough to make sure we had heard her correctly, yep, a total of 98 pieces. Holy crap-o-la! Even if they had enough chicken to cover her order and enough to fill the two other orders ahead of us, it would take FOREVER to for our measly nine pieces to be cooked.

We darted across the street and had tacos… But I had a good laugh when Mr. J said, “That woman had no business ordering 98 pieces of chicken, knowing full well she could not eat more than 50… 60 max.”

Yes, we are just awful.


Grasping for Peace…

June 20, 2008


I am not so egocentric to believe I can somehow obtain either World Domination or World Peace, nor am I sure which I would prefer if I were given the choice.  


I have lowered my goals to a level somewhere in the area of Bedroom Domination and Peace Piece of Chocolate.


Ya’ll can work on conquering the world by your damn selves. I am at war with the bitch in my uterus.    


Stop groaning… This is not another post about blood clots and tampons (well, it wasn’t until you made me go there)


This is a post about finding my Zen. I like that word, but have never looked up the true meaning. I have decided that I don’t want to know exactly what it means. In my world, words mean what I want them to mean. It is a pretty cool way to live, confusing as hell to those around me, but it fucking rocks to be me in my world.


I know that sounds very egotistical. *shrugs* Perhaps, but I am in menstrual mental survival mode, (Mental, being the key word.) and I am tweaking the system.


So…. (I am going somewhere with this, I think)


In my new state of Zen, I decided that I did not want to cook an eight course dinner last night. Rather than slicing and dicing veggies, I chose to meditate over a plate of chocolate chip cookies.


… When I was rudely slapped back to reality by my Funkadelic ring tone on my shiny new cell phone. One tends to lose all recollection of earth shattering revelations for domination when your thoughts are jarred by  “P.Funk (Wants to Get Funked Up)” 


Mr. J: Please tell me we are having something good for dinner. I am starving.


My witty self: No, just the normal shit that I cook.


Mr. J: You know what I meant.


Me, not giving an inch: Well, you are requesting something good tonight, implying that it was possibly something crappy the night before and you want to make sure I do not make the same plans for tonight because you cannot stomach crappy too many nights in a row. Correct?


Mr. J: Are you on you period?


Me: If I answer yes, will you settle for pizza and beer?

Mr. J: NO, I am not on my period and would like real food for dinner.


Me: How about Chili-Mac?


Mr. J: (who, I might add is laughing his ass off) Do grown people eat that shit on purpose?


Me: Does that mean you do not want Chili-Mac? How about Cream of Wheat?


Mr. J: Oh shit! You are on your period.


For the record I did cook a real dinner. I just cannot remember what the hell it was. Oh yes, chili dogs and French fries… hahaha… Ok, so it was not a real dinner.


Now excuse me while I slip back into my P-Funk Zen … I want to get funked up.


Enter at you Own Risk!

April 25, 2008

That is the notice that should have been placed on my Kitchen Doorway.

My dear sweet, well intentioned husband was left to cook dinner for himself the past couple nights while I was in class. The first night went fairly well, as he cooked a delicious meal, straight out of the bag from Wendy’s.

Wednesday night was not so pretty. I walked into what could quite easily be confused for a war-zone. (and from the looks, my kitchen lost the battle)

How is the hell do you dirty every pot and pan, plate, fork, knife, and bowl in the house while frying chicken and making instant mashed potatoes?

How do you end up with grease and flour all the way from the sink to the trash to the front door?

I need to install cameras as I am sure we would have had a winner on Americas Funniest Home Videos.

I did not even have the strength to clean it up when I got home Wednesday, nor could I face it when I got up for work on Thursday. I secretly hoped a natural disaster would pick up my kitchen and leave it a few blocks down… I would rather start over from scratch.

The best part of his meal??? The chicken was not edible. That is not true… It was not edible by us. But, the dogs loved it. I often keep a baggie of mixed flour and spices just for coating fried chicken. Mr. J saw a baggie of white ‘stuff’ in the pantry and thought it was the chicken batter baggie…

Well, he was WRONG! The baggie in question was my experimental recipe for banana nut-spice pancakes.

Yes, Mr. J made banana nut-spiced chicken… YUMMY … not  

Step away from the box!

April 15, 2008

This post is for Wendy and anyone else who is thinking about eating nasty lasagna from a cardboard box.

 B & G has a hilarious video up that speaks of the truths behind real Italian cooking. Be sure to check it out!

Here it is in 15-20 easy to follow steps:

Momma J’s ‘Ta Die For’ Italian Lasagna (that would be me)


4 tablespoons olive oil
2 cups chopped onion
1 1/2 cups finely chopped peeled carrots
Lots and lots of minced garlic (I never seem to measure this but 6 to 8 cloves should work)
16 ounces spicy Italian sausages, casings removed

2 28-ounce cans crushed tomatoes with added puree

(I like to add a couple chopped fresh tomatoes also … for the added flavor and texture)
1/2 cup tomato paste
1/2 cup chopped fresh basil
2 tablespoon golden brown sugar
2 tablespoon dried oregano
2 or 3 bay leaves (to be pulled out after sauce has cooked)
1 teaspoon dried crushed red pepper

15 lasagna noodles (do not use the “no-boil” pasta, they absorb too much of the moisture)

2 15-ounce containers ricotta cheese
2 cup grated Parmesan cheese

1 10-ounce package frozen chopped spinach, thawed, drained, squeezed dry
2 large eggs

2 1/2 cups grated mozzarella cheese

2 1/2 cups grated provolone cheese

1 Medium eggplant, peeled and sliced thinly

1 Large portabella mushroom, thinly sliced

FOR SAUCE: Heat oil in a very large heavy saucepan over medium heat. Add onion, carrots and three quarters of the garlic; sauté until softened, about 12 minutes. Add sausages to pan; sauté until cooked through, breaking up meat as it cooks. Add remaining sauce ingredients. Cover and simmer until flavors blend. The longer this simmers the better! If I have time, I let it simmer for a few hours. (This sauce is really good for spaghetti too.)

FOR LASAGNA: Preheat oven to 350°F. Cook noodles in large pot of boiling salted water. Add a teaspoon or two of olive oil to the water. Boil until almost tender, about 7 minutes. Drain.

Cheese Mixture: Combine ricotta and 1 cup Parmesan cheese in medium bowl. Mix in spinach. Season to taste with salt and pepper. Mix in eggs.

In another large pan melt 1/4 cup of butter, add 2 to 3 tablespoons of olive oil. Stir in sliced mushrooms, eggplant and remainder of minced garlic; sauté until just barely soft. Remove from oil and drain on paper towel.

Spread 1 cup sauce over bottom of deep Lasagna baking dish. Place 5 noodles over sauce, overlapping to fit. Spread half of ricotta-spinach mixture evenly over noodles. Sprinkle with half of mozzarella and provolone cheese mozzarella cheese, place thin layer of eggplant and mushrooms, cover with 1 1/2 to 2 cups sauce. Repeat layers until you run out of pan. Top layer should be sauce and remaining Parmesan cheese. If I have any extra Feta cheese in the fridge, I sprinkle it on the top layer.

Cover baking dish with aluminum foil. Bake lasagna 30 minutes; uncover and bake until hot and bubbly, about 30 minutes.

As in all Italian home cooking, I honestly eyeball most of the ingredients. If you have extra sauce, add more eggplant and mushrooms and freeze for many other dishes! If you don’t use all the ricotta filling … it tastes great on crackers.

Not for those who are dieting or are lactose intolerant. This is my “I am officially off my diet” dinner! We have it for Christmas dinner or special occasions when I have time to play in the kitchen. (worth the time)


I am in Love!

January 31, 2008

I love my Hubby Reason #45968 ~ He has the day off from work today and he just called to tell me has put a roast in the oven and he wanted to know what I wanted to eat with it.

A side of him will suit me just fine as an appetizer and as dessert! (gosh, forget about the roast. He can be the main course as well)