Beautiful Angel Photo, Quote, Healing Poem Link

Psalm 91:11 - And He will give His Angels charge over you to guard you in all your ways.

Yesterday I wrote:

From Denny: Since this particular poem was a hard write, and I'm a bit emotionally tired and saturated to say the least, here's the link to my latest poem over at The Social Poets, called Rock, My Children. Found some awesome art photos over at flickr to illustrate it!

Rock, My Children is about how to deal with loss. Never planned on writing about these experiences but lately there has been so much news about people encountering terrible loss in their lives. And, here it is the 911 anniversary, a tough day for so many folks all over the world.

When I was fishing around for inspiration I found Robin's blog Naked in Eden and some of those word phrases sprinkled throughout one of her posts just struck me right (like "abyss of emotion") and before I knew it the poem was forming in my head. Went to flickr first before writing it down as the poem was still a lot of raw emotions swirling and I needed some visual anchors.

Rock, My Children deals with loss, disappointment, and looking to the future for understanding Life's Plan. When you ask the question, you receive the answer though it may take fifteen years like it did in my case.

Received an incredibly awesome comment from fellow spiritual blogger Robin from Naked in Eden after I sent her the link to show her how she had inspired me to write the poem. Just skip on past the poem to read what she has to say it's that great! I've been grinning silly all day - and behind in my posting - since she posted that loving comment...

Rock, My Children, go here.

Make Your Own Cajun Blackened Seasoning for Fish or Chicken!

Photo of Cajun blackened drum fish from chef Paul Prudhomme at his New Orleans restaurant K Paul's by wallyg @ flickr


From Denny: Seasoning spices are a personal thing for cooks everywhere. We all have our own way of doing things. Some like a lot of spice, others tone it down. OK, so my middle name is practically "garlic" but who's noticing, right?

Seriously, whenever I've moved out of Louisiana it was the seasonings I first missed. Sometimes, you can't get a hold of your favorite brand. Worse, you've traveled in America, experienced yummy New Orleans or Lafayette racetrack food, go back to Europe and no proper seasonings to be had on the grocery shelves. Then that wonderful taste experience starts to dim in your memory... Well, we can't have that! :)

Here are a few recipes to get you started. Try making a few and adjusting after you try it, that's what I always end up doing, adjusting to personal taste. You should be able to find these ingredients anywhere in the world.

Cajun Blackening Seasonings RECIPES

Recipe #1

This is a more exotic version of the traditional Cajun seasoning.

Ingredients:

2 teaspoons ground paprika

4 teaspoons dried leaf thyme

2 teaspoons onion powder

2 teaspoons garlic powder

1 tablespoon granulated sugar

2 teaspoons salt

2 teaspoons black pepper

1 teaspoon ground cayenne pepper, or to your taste (if you can't find cayenne pepper then grind up and substitute red pepper flakes)

1 teaspoon dried leaf oregano

3/4 teaspoon ground cumin

1/2 teaspoon ground nutmeg


Simple Directions:

Place all ingredients in a jar and store in a cool dark place. Shake jar well before each use.

Recipe #2

This recipe is the traditional authentic early version of Cajun seasoning - before more exotic spices from other cuisines were added, like the Mexican cumin or nutmeg.

I use this one and add spices like turmeric and/or mild curry powder (Sharwood's brand is awesome) and New Mexico Chipotle Morita chile powder (available from dagiftbasket.com) and ground fresh coriander and some dried basil, sometimes some white pepper too. Hmmm... maybe I should start selling the Dennys Cajun Spice Blend! :)

Ingredients:

1 heaping tablespoon paprika

2 teaspoons salt

1 heaping teaspoon garlic powder

1 heaping teaspoon onion powder

1/4 to 1/2 teaspoon ground cayenne pepper

2 teaspoons black pepper

1/2 teaspoon leaf thyme

1/2 teaspoon leaf oregano

Directions:

Mix the ingredients well and funnel into a shaker. Seal well and store in a cool dry place.


Blackened Catfish Recipe

Serves: 6

Cook outdoors: 1/2 pound(2 sticks) unsalted butter, melted.

Seasoning Mix Ingredients:

3/4 teaspoon white pepper

1/2 teasponn thyme

1 Tablespoon paprika

1 teaspoon garlic powder

1 teaspoon onion powder

3/4 teaspoon black pepper

1/2 teaspoon oregano

2 1/2 teaspoon salt

1 teaspoon red pepper (cayenne)

Directions:

Now you can cook this outdoors as it can flame up and get really hot. How I get around that is to either use clarified butter, getting rid of and skimming off the milk fat makes it so the butter can stand to be used at a higher heat. It also has the added benefit of ridding you of artery-clogging cholesterol! (Yay!)

If you don't want to use butter or are concerned about flame-up in the house or outside, try using any oil that can withstand high heat like peanut oil, a favorite with chefs for deep fat frying.

Preheat well-seasoned cast iron skillet on outdoor-cooker or inside on gas burner at least 10 minutes, until a white ash forms in skillet bottom. Thoroughly combine seasoning mix in a small bowl. Dip fillets in melted butter so that both sides are well coated. Then sprinkle seasoning mix generously and evenly on both sides of fillets, putting it in the frying skillet by hand. (What I do is mix the seasonings while the skillet is heating, dip the fillets in oil and sit them on a plate ready to go. That way you keep your focus on that unusually high heat you are using so there are no accidents.)

Place in hot skillet and add 1 tablespoon of butter/oil over the top of fillets. (Caution - if using unclarified butter it will flame.) Cook 2 to 3 minutes on each side until charred. Serve with a squeeze of fresh lemon juice. (We like fresh lime juice in our house!)

Good eating!

Funny Video: Bride Laughing Loud at the Altar During Vows

From Denny: Just found this hilarious true video of a bride laughing so hard at the altar she almost fell over when they were trying to say their vows. The laughter is contagious! Laughter really IS the best medicine!

Its Cheeky Quote Day at The Social Poets! 9 Sept 2009

From Denny: It's Cheeky Quote Day over at The Social Poets and today I'm featuring another early American entertainer who was a big hit during the dreary Depression years: actress Mae West.

The woman was known for being a bit saucy and downright risque for her time period. She was a child actress in Vaudeville who grew up to write her own comedic material and star in many a Hollywood movie during the 1930's.

To read more about her and enjoy many more rib-tickling quotes from her and a couple of short videos from her movies, go check out Cheeky Quote Day, here.

3 Quotes From Mae West

* I believe in censorship. I made a fortune out of it.

* Between two evils, I always pick the one I never tried before.

* Don't keep a man guessing too long - he's sure to find the answer somewhere else.

For Cheeky Quote Day featuring Mae West, go here.

Recipe: Famous Chefs Secret Chocolate Chip Cookies

Photo by procsilas @ flickr

From Denny: When these pastry chefs come out with a new line of something, dark chocolate chips in this case, why don't they ever post a photo of the finished product on the TV show where they are doing the promotion or the network leave a video showing the process...? Oh, well, today we have to just enjoy this fun poster; it did make me grin. :)

It's interesting this chef uses both pastry and bread flour to make our traditional cookie recipe we love so much! Of course, if you don't want to make giant cookies, this recipe will probably yield a gazillion of them! More to share with friends! :)

The dainty polite version of our beloved chocolate chip cookie Image by esthereggy via Flickr

From: Chef Jacques Torres

Yield: 26 giant cookies

INGREDIENTS

• 1 pound butter
• 13 ounces sugar
• 1 pound light brown sugar
• 4 eggs
• 14 ounces King Arthur pastry flour
• 14 ounces King Arthur bread flour
• 1/2 ounce salt
• Less than 1/2 ounce baking powder
• Less than 1/2 ounce baking soda
• 1 tablespoon vanilla extract
• 2 pounds Jacques Torres 60% cocoa content dark chocolate, cut in small pieces

DIRECTIONS

Preheat convection oven to 325 degrees. Using a stand mixer fitted with paddle, cream together the butter, sugar and brown sugar until it reaches a light and creamy texture. Add the eggs, one at a time. When mixed, turn the mixer to slow speed and add the rest of the ingredients. When the mixture is thoroughly combined, bake on a parchment paper-lined sheet pan for about 14 minutes (light brown, a little underbaked).

TIPS

Jacques does not use cups and teaspoons so he suggests starting with the weights if you need to convert the recipe. His secret is in the butter, flour and chocolate ingredients.