Tag Archives: foodie

Why English is Hard, or, “How to Speak Starbucks-ese” in the Mornings

What are blogs for if not for their authors to share true confessions?

And if that were not the case,

and voyeurism were completely dead,

AND those crafting the entries among said blogs only did so for improving and sharing their holy discipline of writing…

well…then I’d be out of here.

But I’m here, and ready today to deliver a rare true confession: I am a food snob.

Here’s another: I actually like Starbucks most days.

AND YET… another: I make fun of food snobs and those who like Starbucks.

In other words, I laugh at that with which I deeply identify. Take this scene for example. The first time I saw it I felt as though someone had secretly invaded my soul and written the secrets they stole into a script for this particular segment:

As I watched that snippet alongside my c. 1989 hubby, I longed for the world to stop so I could run up, kiss the screen and scream, “THANK YOU. Thank you SO much, Sally, for articulating the choices in my head about the food I eat!” I felt empowered, validated…and, I was prepared to access my new-found confidence.

The very next day, when I ordered my salad dressing “On the Side” rather than digging it out of my bowl or sopping it up with a napkin, I smiled. And then I prayed a second time for the food I was about to receive.

Another true confession: I have been a very particular orderer ever since. Which leads me to my main topic: When I go to Starbucks in the morning and order a breakfast sandwich, it goes something like this between the cashier and I…

“I would like a Bacon Gouda Sandwich toasted open-faced please.”

[I painstakingly make sure the waiter is making eye contact with me while I do this so they can also see that I am holding my hands in front of me, praying style, then opening them as I say the words “open faced” so they understand that I do indeed mean when I said.]

“Okay, that’s a Bacon Gouda…anything else?”

“Open faced, right?”

“Yeah, right. [ pause ] You mean, you don’t want the bun on top?” Continue reading Why English is Hard, or, “How to Speak Starbucks-ese” in the Mornings

Crunch Time, Countdown to Christmas

This is our poor Christmas Tree we just put up!

With Christmas fast approaching I am going to deviate from our usual Stockyards City Cookbook recipe and share a favorite family recipe with you.

If you are like me you are close to panic mode. Christmas is just around the corner, there is shopping to be done, presents to be wrapped, baking, cleaning and in my case – decorating the house. Yep, you read that right! It is the 16th of December and this self proclaimed “Mrs. Claus” has not decorated her house yet. I waited too late to get a real tree so I drug the fake one out of the attic. My husband took it downstairs for me, put it together and plugged it in. Let’s just say it is going to take a lot of work to get that tree ready for decorations! So rather than work on the Christmas tree I decided to start my baking. I didn’t have a lot of time to spend in the kitchen so I decided to make a quick, easy recipe that my grandmother always made. I’m sure it has an official name but we call it Nana’s Graham Cracker Treats. If you need a quick treat to take to a party or even a cookie exchange this can be whipped up in no time at all.

Nana’s Graham Cracker Treats
Loyce Robinson

2 pkgs. of Graham Crackers (1/2 box)
1 C. Brown Sugar
1 3/4 sticks Margarine (1 stick plus 6 T of  margarine)
1 tsp. Vanilla
1 C. chopped Pecans (optional)

Continue reading Crunch Time, Countdown to Christmas

Meanwhile, Back at the Ranch: A Yankee Stole my Thanksgiving Dinner

My name is Julie and I don't cook.

It’s no secret that I’m not a fan of cooking. Just take a look in my pantry. You’ll find tablecloths, napkins…just about anything one would need for entertaining. But no food. I never really tried to carry on any kind of cooking tradition. I was complaining to my mom about the lack of chocolate meringue pie at my recent Thanksgivings, and she confided in me that Marie Callender made her pie this year. She also told me that my great-grandmother used to make an oyster dressing that she (my mom) despised. The oyster dressing never made an appearance at Thanksgiving after great-grandmother’s death.

I need to thank my mom for making this executive decision to discontinue that tradition. I’m sure I would not have liked it…but now – my lack of interest in cooking has landed me in a Thanksgiving predicament.

My husband can't wait until the "day after" pie slice, so he can eat it on a steaming hot bowl of oatmeal.

I married a Yankee with three kids. They were raised on lots of northern dishes like chicken and waffles and shoe fly pie. Since I’m the odd woman out, I have learned how to make a few dishes since I would like for them to keep me around. It was clear one Thanksgiving that it’s going to take them a little longer to warm up to some of my Oklahoma dishes. I can’t understand anyone not liking brisket for Thanksgiving, but…whatever.

Continue reading Meanwhile, Back at the Ranch: A Yankee Stole my Thanksgiving Dinner

Stockyards City Cookbook Cook-Through: Jalapeno Cornbread

As it gets colder outside I am constantly looking for new yummy, fulfilling things to make for dinner. I love anything spicy so this recipe really caught my eye!

My friend April made chicken chili and I knew this would go very well with the cornbread. I will say that most of my girlfriends are constantly watching what they eat, so the chili was a Weight Watchers recipe – and – well, this cornbread is not so healthy.

I decided to make it not-so-hearty by cutting down the meat in it. I also was unable to find jalapeno cheese in OKC.  If you live somewhere around a Kroger, my mom said she found some there. I added chopped green chili’s to the mix instead.

Jalapeno Cornbread
by Matt Gilson

2 boxes Jiffy cornbread mix (I was raised on sweet cornbread so I substituted instead of Jiffy, although Jiffy is only 50 cents per box)

1 can cream corn

1 can kernel corn

Continue reading Stockyards City Cookbook Cook-Through: Jalapeno Cornbread

Chicken and Wild Rice Casserole, Lots of Food and Easy to Make

Editor’s Note – Okay, everyone…this post is from Jani, Whitni’s mother.  Recall that we kicked off our Stockyards City Cookbook Cook-Through last week.  Here’s their second entry!


I would like to begin by saying that after reading her first post I think my daughter, Whitni, has shown me up!  Unfortunately there will not be a slide show with my post.  I’m not even sure I know how to do that.  Maybe if I am really nice she will teach me how to set up a slide show when she is home for Thanksgiving.

I looked through the Stockyards City Centennial Cookbook several times before I chose my first recipe. I ended up picking Natalie Browne’s recipe for Chicken and Wild Rice     Casserole.  I did make one omission to the original recipe, the mushrooms.  We are not much on mushrooms at our house.  In fact when I asked my husband if he wanted me to put the mushrooms in he said he only wanted mushrooms ‘…if they would give him hallucinations,’ – such a kidder!!

The recipe was very easy to make and the ingredients were easily found.  For our family of three (my husband, our 17 yr. old son, and myself) there was plenty of food.  In fact, we only ate half of the casserole and that was with everyone having seconds.  Which means leftovers will come in handy for dinner another night when we have had a hectic day (translates to: Jani doesn’t want to cook) .  Oh wait, my family doesn’t eat leftovers! Well, maybe if you decide to prepare this for your family there will be enough to keep you out of the kitchen an extra day.

We had green beans, salad, and rolls with the Chicken and Wild Rice Casserole.  I loved the fact that the recipe calls for rotisserie chicken, this saved a tremendous amount of time.  I will definitely make this casserole again.

Chicken and Wild Rice Casserole
from Natalie Browne
1 box Uncle Ben’s Wild Rice Mix (fast recipe)
1 (8oz) sour cream;  1/4 C Italian dressing
1 pkg. sliced mushrooms
1 rotisserie chicken
1 sm pkg sharp cheddar cheese
1 can chicken broth

Shred chicken meat.  Cook rice in chicken broth, last 5 minutes add mushrooms.  Mix chicken, rice, sour cream and Italian dressing together.  Put in a greased 9×13 inch pan. Sprinkle cheese on top.  Cook in a 350 degree oven for 30 minutes or until bubbly.

The only other change I made to the recipe was I used mild cheddar cheese instead of sharp.  For the cheese I bought a 2 cup package of finely shredded cheese and did not use all of it.

If you are looking for an easy dinner this one fits the bill.  I think you could even make this ahead of time, freeze or refrigerate, and pop it in the oven when you get home from work.

Happy Cooking,

Chicken and Wild Rice Casserole - easy, lots of food and tasty!