Mineral Wells Index
— Labor Day weekend was quite uneventful. We like holidays that way. Neither of us enjoys the loudness and business of a crowd, so we usually really don’t plan much of anything, and we sit around quietly doing our things.
For me it was writing some, as I am endeavoring to complete and resubmit a supplemental application for a new Revolutionary War patriot as a member of the Daughters of the American Revolution. I have two patriots on my mother’s side of the family, but I dearly want some on my father’s also, and as his father came to America from Germany in 1888, he wasn’t to be any use. However, my grandmother’s family has been here for “donkey’s years,” so I worked up what is known in DAR as an analysis which is used when positive proof is sketchy. This is my third time to submit this ancestor. I hope I have done it correctly, and I will wait anxiously to hear from the office of the registrar general!
Also this weekend I continue to read the newest James Lee Burke novel, and I am thoroughly enjoying it. At the same time, I am working on crocheting an afghan as a Christmas gift.
The weekend was so hot, before the rain, that I felt as though I nearly got heat stroke when I went to the grocery store; but we must eat, mustn’t we?
After I got home from the store I decided to contact our daughter, Carolyn, and Raf’s sister, Mary, to see if they wanted to join us for dinner after church on Sunday. They did and we had a tasty and restful afternoon.
I decided to make a new recipe – to try it out before our monthly family dinner. It’s one my friend Maria posted of Facebook, and, oh my, was it delicious. I am calling it “Maria’s Chicken.” I used a packet of chicken tenders, a can of green beans, and eight red-jacket potatoes cut in quarters.
I laid them in a large casserole dish which I first sprayed with Pam. Then I sprinkled a packet of Italian dressing over all the ingredients and poured a half cup of melted butter over it all. I covered the dish with foil and cooked it in a 350˚F oven for 50 minutes. Then I took the foil off and continued cooking for another 10 minutes. I served that with some naan bread I had recently made and some small tomatoes and yellow onions covered in white balsamic vinegar, olive oil and flake salt.
I spoke of Facebook, and I just want to say another word; it is the best place for new recipes and as a vehicle for prayer! I know they may not have meant it to be that way when it was created, but it is.
Here’s another recipe my friend Ron in Bedford used this weekend. It’s delicious.
Ron’s Crusty Bread
3 cups unbleached all purpose flour
1 3/4 teaspoons salt
1/2 teaspoon instant or rapid-rise yeast
1 1/2 cups water
In a large mixing bowl, whisk together flour, salt and yeast. Add water and mix until a shaggy mixture forms. Cover bowl with plastic wrap and set aside for 12-18 hours. Overnight works great. Heat oven to 450˚F. When the oven has reached 450˚F place a cast iron pot with a lid in the oven and heat the pot for 30 minutes. Meanwhile, pour dough onto a heavily floured surface and shape into a ball. Cover with plastic wrap and let set while the pot is heating. Remove hot pot from the oven and drop in the dough. Cover and return to oven for 30 minutes. After 30 minutes remove the lid and bake an additional 15 minutes. Remove bread from oven and place on a cooling rack to cool.
If you don't have a cast iron pot, any heavy pot such as Le Creuset or similar will also work.
Enjoy cooking... and eating!