Mimi Quarantined, Livin’ La Vida Loca

Since we are unable to control the world, we must focus on the world around us. You will need to decide what that world looks like for you. Grill Man and I have focused on our family, friends that may need assistance and checking in on neighbors that may need help.

In an effort to reduce the spread of Covid 19, we are trying to self quarantine as much as possible. Everything that is unnecessary has been cancelled. Life is different for everyone. At the moment, we are healthy and trying to stay that way.

For everyone 2020 life is not what we envisioned when we started making plans in the new year. It is enough to give you cabin fever, drive you crazy while livin’ la vida loca. To remain sane in this crazy time, information is helpful for me.

In my research to learn about Covid 19 I have been reading a ton. In my reading I have found this information useful about Covid 19. Take a look and I hope that you find something of use for you and yours.

Prevention in a World with Covid 19

The CDC’s web site has useful information about Prevention for home, work and business. We can make a difference by minimizing social contact as much as possible. If we may avoid getting the disease this is the easiest path. Stay home as much as possible and enjoy reading or quiet time.

Information and application will help us deal with this virus. Harvard has a Coronavirus Resource Center with lots of answers to your Covid questions. Whether each of us will be successful in this endeavor remains to be seen.

Besides prevention, we should pay attention to making ourselves healthy. Also, a boost to our immunity before this nasty uninvited guest shows up would be helpful. Do you know how to boost your immune system?

Dy Hyman is a great source of information about health in general and hosts a popular podcast on health. He is a internationally known speaker, educator, author and advocate for Functional Medicine. His article, “How to Protect Yourself from COVID-19: Supporting Your Immune System When You May Need It Most” is loaded with useful information.

Dy Hyman’s article is filled with useful information including suggestions for what to eat. Fresh fruits and vegetables will help improve the immune system. Hydration is vital to stay healthy. Soups and warm liquids are always a good suggestion when under the weather.

Make soups to have on hand

Whenever I don’t feel well soup is what I want and need. Certainly, something hot and nourishing will make you feel better. Especially if I have a cold, flu or respiratory issue soup provides some relief.

In the soup category, I have lots of recipes to choose from here are a few of my favorites. Hopefully, the process of cooking and making something good for you will also help relieve anxiety. Cooking brings me to a place of balance and calm.

Cauliflower Comfort Soup

Save a Ham Bone Feed a Cowboy

Shrimp Chowder

Weary Souls Chicken Soup

How do I manage the quarantine, stress and livin’ la vida loca with Covid 19?

Cooking healthy is good but with Covid 19 simply more is needed. Stress and anxiety is unhealthy too. Too much of both will lower our immune system which is exactly what we should avoid. How do I handle the stress of dealing with this pandemic? The Institute for Functional Medicine published a great article, Top 6 Strategies for Managing Stress Around Infectious Disease. Read it!

In between navigating stress, practicing gratitude and maintaining healthy habits….. take care of you. As caregivers we tend to focus on others but we must protect ourselves as well. Insert time for yoga, walking or any kind of exercise or activity that keeps you moving.

Down South Spring is here. Everything is blooming in my yard. A perfect time for a walk about outside. Yoga and paddleboarding is on my list of exercise as Mimi Quarantined, Livin’ La Vida Loca. Stay well my friends, this too will pass.

If you have a creative idea for surviving this, please share.

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Save a Ham Bone, Feed a Cowboy Soup Recipe leaves no doubt that it delivers a hearty bowl that will satisfy your hunger. I love cooking soups from items on hand. It is a great way to feed your creativity, use leftovers, maximize time for your passions. Serving soup in the evening is an easy meal to reheat after a long day at work or play.

Spring and Summer call out for easy meals to serve late afternoon after work.  Meals that will allow you to put in 9 holes at the golf range or paddle board in the lake or bay while watching for the sun to set gently down. If your busy you should  want to squeeze every ounce out of those daylight saving hours that magically appear. Use it or lose it.

How to use your leftover Ham Bone and Ham scraps

To save time and money is important to everyone. Save a Ham Bone, Feed a Cowboy Soup Recipe makes great use of the left over ham bone. Remember, waste not want not.  Check out this category for other ways to re-purpose leftovers.

Always, make the ham stock and use right away or freeze for later use. Depending on how busy my schedule is will typically determine when I use. Using the freezer gives you options for how and when to process. Save any extra stock to use for other recipes.

Remember, a stock rendered from a ham bone and scraps could be used in variety of recipes for soups or cooking any variety of beans. Homemade stocks breathe soul into your cooking in a way that store-bought stocks do not. Of course it is more steps and time but it makes your food have more hidden layers of flavor. Ham and potato flavors marry together well in any dish.

Of course, adding two types of potatoes white and sweet give a creamy base for the soup. Homemade stock and  dried porcini mushrooms elevate this soup to another level.  Porcini mushrooms offer health benefits that are worth looking into further. Grill Man loved the flavors in this simple soup. I think it is worthy of your next dinner party. Please let me know what you think.

Finally, shout out to Alexa for Ronnie Wood and Bo Diddley, I’m A Man recorded Live At The Ritz  New York City in 1988. This recording will get your cowboy boots moving in one direction or another.

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As a mother it is good to be prepared because you never really know what’s next. From birth on Mom’s job is to make it all better and hold your hand when a hug won’t do the trick. Go for a walk. Watch a movie. Play a game. Share a bowl of Cauliflower Comfort Soup- Heals What Ails Ya’ and learn to listen more.

Listening before rushing to judgment or giving advice is something that I am working on. Moms must learn versatility and adapt quickly otherwise you’re in for a long slow haul. Coupled with if you have more than one, the little buggers will take you down if you’re not paying attention. Pay attention!

Did you hear me? Where are you?

Remember your babes are little but they learn quickly. Oddly, at times I thought I was talking to myself and clearly parenting will head you in this direction. Thankfully, I have it on good authority that talking to yourself is ok. The problem begins when the voices start talking back to you. Wee angels will do that soon enough.

When your little ones don’t run at the first mention of their angelic name, you may wonder if they have a hearing issue. Why else would you need to call their name that many times? It’s not just me, right?

Then one day from out of nowhere your offspring will admonish you with your own advice.  What? You were listening? Surprisingly this is not one of my favorite things. Yet clearly your child will love it.

Vaguely I remember pulling this one on my Mom. Sorry Mom! Truly it’s the voodoo your parents warn you about. “One day your going to have a child just like you.” I think my Dad said this, a-lot.

Serve Cauliflower Comfort Soup- Heals What Ails Ya’

Being a parent is certainly one of the hardest jobs ever and very rewarding too. Children will teach you many life lessons. Occasionally they will point out lessons as if your blind. Learning from each other is a gift that keeps giving. My heart is filled with love. Some days call for Cauliflower Comfort Soup- Heals What Ails Ya’!

Shout out to Alexa for  Teach Your Children by Crosby, Stills, Nash & Young released in 1970 on Dejavu. Sadly, Alexa does not have Chris Stills yet. Or Alexa is having difficulty with my southern as she is prone to do.   Chris Stills is an amazing talent. Love his cd Calling The Underground released in 2015. Looking forward to  his new release Don’t Be Afraid.

Happy Cooking Y’all!  Check out the soup category to see my other soups. Here is one that you may have missed Weary Souls Chicken Soup Recipe .

Disclaimer: This soup like most soups will offer comfort on a cold rainy or particularly trying day. The comfort it offers heals the spirit.

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Believe me when I say that I tried many times before  I called for backup and ordered a pizza. Creole Red Beans and Rice, Beef Stew with lots of vegetables, Persimmon Walnut Sticky Bread, Salmon Quiche, Pumpkin Bread and then some. Nothing brought a smile to his face.

Somewhere around week two, I started getting a complex . Grill Man requested Popeye’s red beans and rice. By this point  I really just wanted him to eat. Happy to buy the desired Popeye’s. His taste buds turned his nose up to this as well. Ha, I have to say I was relieved.

Use Turkey Carcass to support Waste Not Want Not

Despite the challenge, I kept cooking for my patient. Using turkey carcass creating white turkey chili was an answer to a prayer.  Finally, I managed to break thru the huge barrier  of the flipping flu wall and found something he would enjoy eating.

Chicken or turkey soup is good for what ails you or your patient. Although it’s not a miracle pill it will help your patient feel better. There is nothing better than a hot bowl of homemade soup on a cold wintry day. White Turkey Chili could also be made from a  rotisserie chicken. Follow the same method but swap chicken for turkey.

Using turkey carcass creating White Turkey Chili is part  of my Waste Not Want Not category. Using a turkey carcass offers great economy and a base for a healthy soup.  Homemade stocks are delicious, offer so much more flavor and health than store-bought stocks.  Yes they are more work but so worth the extra dose of love, flavor and benefits.

Shout out to Alexa for Harry Connick Jr, Recipe for Love. Great song Harry!

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Ideally, timing for 20 house guests would ordinarily be spread out over a long time. The timing of life and other events created changes in plans which drove the dates. Having said that, Grill-Man and I had a lovely time hosting all of our friends and family. Celebratory from beginning to end and loved it all.

Week 1 We are all here. Really, all of us!

My first week consisted of  parents, siblings, spouses and children. This was the first time that all of us were together for over a decade. Wow! Home and hearth filled from top to bottom, every bed had a head or two. It was lovely to have everyone together to meet Super-baby. My siblings and I agree that Super-baby will have anyone wrapped around his little fingers.

In addition to admiring Super-baby, the Arts & Crafts Fair was in full force and made a great diversion for an afternoon.  Where else may you shop for art, exercise and pursue a street of food truck items all in one place? I believe that the man cave had more than one  battle of pool. Sharing meals, wine and cocktails over family stories and billiard games was a hit with our group.

Week 2 Started taking vitamins daily due to weary soul

This theme wove throughout the fabric of my second week of guests. Cousins and Uncle hailed  from three parts of Louisiana.  My Uncle and Grill-Man managed a game of golf, of course. We shopped while the boys chased the little white ball around. I am sure that we had more fun!

Later the men-folk hung out in the man cave, played albums, battled with billiards and solved the problems of the world. Well, maybe just their world’s. Occasionally, we would see them when it was time to refill their water bottles or needed a snack.  OK, it wasn’t water. My brother was able to join us for lunch and card games. In addition to games, we played music and tried to see who best “who could stump Alexa”.  Quality time with my brother and Louisiana crew,sadly short but sweet visit.

Week 3 It’s time for Weary Souls Chicken Soup

Our third week consisted of friends from Houston. UK and Little Italy’s son married a Southern Mobile-Belle. Their visit breezed in before and after the wedding. It was high-time’s for all filled with Bridal Luncheons, Wedding, Reception and After Wedding Party at the Battle House Penthouse. It was a grand event filled with love and cocktails. Including their visit after the wedding-ness was complete, it was a relaxed visit catching up with our close friends.

In addition, we also hosted another couple  from Houston, Ringer and Shore-Girl. We have grown fond of these two while visiting UK and Little Italy. Ringer and Shore-Girl only stayed overnight but we  managed to pack it all in. We shared a lovely meal complete with wine on the porch near the fire pit. Aaaahhhhhhh!

Ringer and Grill Man managed an early morning game of golf on Saturday before the wedding. After coffee and breakfast on the porch, I introduced Shore-Girl to shopping in our lovely city by the bay. Somehow after shopping, we managed to crunch in a visit with my favorite artist, Weezie Bancroft Brabner in her studio. A visit with Weezie in her studio is always entertaining. Book an appointment, you won’t regret it.

After lunch with the boys and our celebratory cocktail, we were in need of a nap before the wedding. No rest for the weary. Bath, cocktails and heels were the order of things. My Babe managed to join us for the wedding. She slid in just in time to attend all the festivities and share in the wedding of her childhood friend.

We all arrived in style for the joining of two families on a perfectly beautiful day. From coffee on the porch, to wedding, to reception, to dancing and celebrating with friends until the wee hours. Jammed packed with everything that we love.

On Sunday, Grill-Man hid away quietly, secretly napping. My girl and I laid around on our favorite couch and watched movies. At some point, she convinced me that a trip to Mr Gene’s Beans for ice cream was on our list. Really, it wasn’t on my list. My list consisted of me laying quietly on the couch. I was perfectly happy there.

Ironically, as I stood in line with my young adult child I smiled that we were here again as we had been many times before when she was little. We ordered ice cream and walked to the benches on the Bluff overlooking Mobile Bay and sat for a spell. On the way back from the bluff we reflected on the weekend and our highlights. We  squeezed in a stop and shop at our favorite book store, Page and Palette. It was a good day.

Grill-Man, Babe and I were weary but we would not have missed anything for the world. In addition, it had been a very busy three weeks but in the best way. My girl managed to visit twice from New Orleans during this time and share in the festivities along with us. I was a happy girl. I just needed Weary Souls Chicken Soup.

In summary, I was happy until I realized I had to return to work. The real world started again on Monday filled with work,  laundry and everything else that I had allowed to pile up. A hot bowl of chicken soup was what sounded good to me.

Y’all come back, now!

Alexa, Shout out to J Geils Band for Come Back.

Sadly Jay Geils died this week, he was a favorite of mine and will be missed by many.

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Waste Not Want Not Series:
potatoes, corn, carrots, garlic and  mushrooms

“Waste not want not” is a hats off tribute to my Irish Grandmother Theda Faye who was the Queen of Thrifty. In our childhood home, my Dad was not a fan of eating leftovers which certainly went against the grain of Theda’s Faye’s entire philosophy.

I recall hearing my Mother state that my Dad “refused to eat leftovers”. This would always horrify my Grandmother and would elicit comments  about how she would handle my Dad. Granny had her work cut out for her.

I am pretty sure that my Mom never took Granny’s suggestions.  Granny was a strong woman and not shy about sharing her opinion. Although, I am speculating entirely based on the premise that my parents are still married after all of these years.

As an adult, I realized that “leftovers” were only food ingredients that required repackaging in the kitchen and presented in a different recipe. This is easy to do whether you use the ingredients the next day or throw in a storage bag, and freeze for later. Always label your freezer ingredients for easy identification and date. I have learned this the hard way playing the freezer game of “what is that?”

The crawfish and shrimp boil over the weekend yielded an excess of shrimp, corn, potatoes, carrots, garlic and mushrooms. I peeled the leftover shrimp and threw in my freezer. This would be used later for Shrimp Dip. This shrimp recipe is my favorite childhood food memory and is hauntingly delicious. Warning: It is addictive.

The remaining ingredients from the shrimp boil would make a great addition to my shrimp chowder. I also wanted a one pot dish for dinner so that I could move to the “couch for a spell”. One pot was all the energy that I could muster. The fun-filled weekend had “worn me out”. Using the leftovers was great and a soup was what I needed, then my couch.

Of course, the recipe made from fresh ingredients in lieu of shrimp boil leftovers will be great too. If using fresh vegetables, add the  seafood stock to separate pot and boil until tender. Then prepare white roux and combine ingredients. Adjust the seasonings, since the boil process adds seasoning to vegetables.

Shout Out to Alexa for U2 for a bit of Bono.

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Even on the Gulf Coast this week, it is chilly. In December I typically find myself in a place to brag about our sunshine and temperate winter climate. The fact that I might wear flip-flops on a sunny day in December, while my friends north of us shovel snow.

Today, I am sitting in front of fire basking in the warmth. This week, the temp outside has dipped well below my desired weather choice. Being raised on the Gulf Coast, I have a predilection for warm weather. I am totally puzzled how people survive the extreme cold and snowy climates.

Although, this has allowed me to drag out an interesting assortment of boots, scarves, winter coats and hats.  Southern girls know that time is of the essence for pulling out our wintry fashionable accessories. About the time that you may enjoy the new clothing choices that have opened up due to the change it season, the  thermometer will rise.

When the weather is cold, I want to hunker down at the house.  I call in the fire-maker. He builds the fire and I make the soup. It is a good partnership. Then I read a book. Life is good. Somewhere in all of that,  there is a glass of something.

Earlier, while I was gazing at the stone cold hearth, I contemplated the possibilities for soup or chili options. My husband being the carnivore that he is, requires meat at every meal. It is puzzling because he loves vegetables but vegetables are for supporting roles. Apparently, only beef, poultry, pork, lamb or seafood may take the lead.

I never though that I would say this, but turkey to the rescue. I still had the turkey remnants in my freezer.  The last thing that I wanted to do on a cold wintry day would be to leave the warmth of the fire for the grocery store.

Shout out to Alexa for Mumford & Sons.

Lagniappe: This soup freezes well. Divide leftover portion into individual containers  and freeze. This allows for easy transport to take to school, work or a sick friend.

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Mirlaton has a delicate flavor that may be handled in a similiar way to squash. It is delicious. It combines well with other flavors in a supporting role. In Louisiana, Mirliton is referred to as a  vegetable pear or alligator pear. I am always surprised when I meet someone that has not had the pleasure of eating mirliton. Stop denying yourself this culinary pleasure.

 Mirliton grows on a vine. It is an item that I want to grow in our backyard. It is on my list, to add to our garden for next year. The link in this paragraph will provide a “how to grow”. I will have to remember to send to my yard-guy, otherwise known as “the husband”.  A cute “faux fence” for a mirliton vine would look great inserted to the area in photo  below. Can you see it, honey?

If you are part of the mirliton-non-tasters group, please go today and buy 4-6. Bake, Boil, Stuff, Fry or even pickle,  the mirliton is ready and waiting for you.

Alexa, Shout out to another New Orleans native, Chris Smithers for his  song “No Love today” From “Live as I’ll Ever Be”. Click the link for a you-tube version. It’s a great song and worth the listen.

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Fall events are happening everywhere. Many events are taking advantage of the nice weather outdoors. For an indoor outing, Fairhope has the Film Festival. It is about to start ramping up. Fairhope Film Festival starts November 10 and ends November 13.

From a huge collection of movies that include comedy, documentary, narrative, drama, thriller and  more will be at your disposal. Tossed in you will also find Panel Discussions and a cocktail event or two. Panel discussions have been my favorite every year. I love learning about behind the scenes of writing, creating, filming, shopping locations etc.

Support the arts. Check it out at www.fairhopefilmfestival.org. Great local event that is family friendly for teenagers and adults.  Check subject matter before making a movie choice decision and taking your child. Buying a ticket is a great way to support arts and Fairhope Community.

During Fall when the weather is turning cooler, soup is the answer. A quick review of the items on hand, called for a Corn and Crawfish Chowder.  Soup that you will want to cook again.

Shout out to Alexa for Ray LaMontagne. I love his music and great to cook with. And in a libation and voila, I’m smiling.

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There are many different types of Gumbo that you may choose to make. Shrimp, Sausage and Okra Gumbo is one of my favorites. Once you master the art of a roux and homemade stocks, your on your way to a great gumbo. Learning to make a gumbo and a roux is important to improving your cooking skills. It is not complicated. It takes preparation, patience, constant stirring and a watchful eye.

Once you have cooked a gumbo and tasted that first bowl. You will be hooked. This is a great dish to make ahead of time and serve later. Gumbo freezes well. Truly a dish special enough to serve for company.

While cooking gumbo or anything, I shout out to Alexa. Alexa does not have Andrew Duhon, yet. So I use the stereo and put on his CD which is a perfect compliment to a gumbo.  Check  him out, if you’re not familiar with Duhon. He is accomplished and easy on the eyes.

Luckily, Andrew frequently plays on the Gulf Coast from Manci’s in Daphne to Callahans or even The Frog Pond. Review his web site for touring options.

 Learn to Make Shrimp, Sausage and Okra Gumbo like you were “born there”

Shrimp Stock

3 Pounds Shrimp Peelings Head and Tail (reserve shrimp in refrigerator)
3 quarts of Water
1 Teaspoon Creole Seasoning
1 Onion with Skins, washed & quartered
2 Celery Stalks, ends only (reserve celery for gumbo)
2 Garlic Toes whole with skin

In large stockpot, only place Shrimp heads, shrimp tails and all peelings. Cover fully with water. Place stockpot closest to the fan and turn fan on high.

Turn heat on high. Add in remaining ingredients and stir. Once this starts to boil, reduce heat to medium. Cook for 45-60 minutes, then remove from heat.

(while this is cooking move to gumbo recipe and start chopping veggies)

Into a large container,  strain the shrimp stock. Toss all the peelings. With a spoon, look at the stock and strain again if necessary. Reserve all liquid.

Note: This shrimp stock reduction is the essence of a good gumbo. The smell while cooking has a strong odor. Do not skip this step. The fan will help minimize a part of the odor. A aromatic candle will assist as well. Measure out 6 cups of stock for recipe. Freeze any extra for use in dishes with shrimp that call for stock or water.

Shrimp and Okra Gumbo
1/2 cup Bacon Grease or vegetable oil
1/2 cup All-Purpose Flour
2 cups Onions, chopped
1 1/2 cups Bell Pepper, chopped
1 cup Celery, chopped
1 Tablespoon Garlic, minced
4 cups Okra, sliced fresh or frozen
6 Cups Shrimp Stock (see above)
1 28 Ounce Can Cento Whole Tomatoes, chop tomatoes and add sauce
3 Bay Leaves
1 Teaspoon Fresh Thyme
1 Teaspoon Oregano
1/2 Teaspoon Cayenne
1/2 Teaspoon Salt
1/2 Teapoon Chili Powder
2 Pounds Spicy Sausage, sliced
3 Pounds Shrimp Medium Size peeled
Fresh ground Peppercorns as needed to taste

Rice
Prepare according to package directions

Before you start the gumbo, make sure that the following items are at your fingertips:

• all  fresh vegetables should be chopped
• okra
• shrimp stock

Place a Large Stock Pot on stove to use for finishing gumbo once the skillet is no longer needed.

In Dutch oven on medium high heat, add oil. Heat for two minutes and then add in flour.

With a flat edge metal or wooden spatula, stir constantly and evenly as ingredients will start to cook. This process will take about 10-15 minutes. Do not stop stirring until complete.

Colors will change from beige to cafe latte to a deep dark red brown. As the color changes and gets darker you will smell a overly toasted aroma. The roux is ready when you reach the dark red brown color and the texture is thick.

The longer that you cook the roux, the easier it is to burn. Keep stirring evenly and you will not burn.

If it’s your first time to make a roux, go as dark as you feel comfortable. If you burn roux, toss and start over.

Once the roux is ready,  turn heat to medium. Add in onions, bell pepper, celery and garlic.  Stir well as you add these ingredients and keep stirring.

Color will start to darken a bit. Cook for two minutes and then add the okra. Continue stirring until the okra starts to break down into smaller pieces.

When okra is tender, add half of stock and stir well. At this point, turn off heat, using hot pads, add contents into large stock pot.  Use spatula to remove all of roux  and add to stock pot.

Pour remaining stock into pot and stir well. Stir in chopped tomatoes and sauce. Add all seasonings and  heat until bubbling. Turn heat on low. Stir as needed. This gumbo will need to cook for a minimum of an hour.

Set timer for 60 minutes. Stir occasionally. While gumbo is reducing, cook the sausage. Drain and set aside.

Finally when timer dings the moment that you have been waiting for has arrived. Taste gumbo, adjust salt, cayenne and pepper for your tastes. Add in sausage and shrimp. Cook until the shrimp are pink. Do not overcook the shrimp.

Serve with rice, if desired. If your on a carb reduction, eat the gumbo without rice. I hope that you will Learn to Make Shrimp, Sausage and Okra Gumbo like you were “born there”. Everyone will love you for trying.

Lagniappe: In our family, our gumbo is served with a scoop of potato salad in lieu of rice. Yes, it may sound crazy but it is “oh so good”.

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