Category Archives: Food

Great breakfast sandwich

I made breakfast sandwiches for Mrs. Poolman and myself this morning. We call them “Westerns” for a reason I cannot remember. These used to be a favorite late-night snack for my brother and me when we were still living at home in high school and college. I haven’t made them very often since then. I don’t know why.

The "Western Sandwiches" are a little messy.

The “Western Sandwiches” are a little messy.

–Saute some chopped onion and sweet pepper (green, red or both.) Scramble eggs into the veggie mixture.

–Fry some deli-style ham. We used to use “chipped ham,” but that is tough to get outside of Pittsburgh.

–Slather a little mayonaise onto toast and pile on the eggs and ham.

It’s not very healthy, but it is very good. Yum!

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Bombs away!

I ran across this recipe courtesy of a friend on Facebook. Mrs. Poolman and I tried it out last weekend and, let me tell you, WOW! It was really great!

Chicken bombs

Chicken Bombs

*Makes 10 Chicken Bombs

5 boneless, skinless, chicken breasts
5 jalapeño peppers
20 strips of bacon
4 oz cream cheese, softened
1 cup grated cheddar
cheese ( use low fat if you wish)
salt and pepper to taste
1 cup BBQ sauce (find something with low sugar)

Directions:
1.) Slice chicken breasts in half WIDTH wise (Each half will make 1 Chicken
Bomb). Place between two pieces of wax paper and pound to 1/4 inch
thickness. *A rolling pin also does the trick. Season each with salt a pepper.

2.) Slice jalapeños in half LENGTH wise and remove seeds, ribs, and the end
with the stem.

3.) In a small bowl, mix your softened  cream cheese with your grated colby
jack.

4.) Fill each jalapeño half with about 1 Tbs cheese mixture. (Sometimes I use
more)

5.) Place 1 jalapeño half at the end of each pounded breast piece. Roll over and together. *It doesn’t always close the way you think it should. No worries! The bacon will pull it all together.

6.) Wrap each breast piece with 2 slices of bacon. I do 1 at a time (obviously), and just sort of wrap tightly and tuck the ends of the bacon under the strips. It all comes together in the cooking process. I promise you do not need toothpicks!

7.) Preheat your grill to 350 degrees. Cook over indirect heat for 20-25 minutes; turning every 4-5 minutes. Baste chicken with BBQ sauce each time you turn it. Giving it one final basting right before it’s done. Chicken is ready when it reaches an internal temp of 165 degrees. If you don’t have a meat thermometer, pierce chicken with a fork. If juices run clear, it’s done!

Bake, uncovered, at 375 degrees for 30 minutes. Basting with BBQ sauce a few times during cooking. Baste once again when finished, and place under broil setting for a few
minutes so bacon can crisp.

I do love Klondike bars

I saw this e-card the other day and laughed. I can’t say I’ve ever done anything I’ve been ashamed of, but I hardly ever turn down a Klondike bar.Klondike

Mid-summer holiday party

I’m totally time-warped this week. The internal clock was thrown off Monday night, when Mrs. Poolman and I spent the night at our church as “hosts” to a couple of homeless families. This is a regular ministry of our parish, and Mrs. P and I usually volunteer to handle the overnight shift. Not a big deal, but it certainly throws the internal clock off.

Yesterday was the 4th of July, and now I’m back at work for a single day, which feels like a Monday, except it’s actually a Friday. Huh?

Mrs. P and I hosted a holiday pool and barbecue party yesterday. We had several more people than we anticipated, and four more dogs. Individually, the dogs were not a problem. But when you add four new dogs to our pack of two, the result is a lot doggies running around.

Water and beer on the Fourth of July. A bit of a cliche?

Water and beer on the Fourth of July. A bit of a cliche?

July 4 2w

Even the dogs got into the action. This was this particular lab’s first time swimming.

I grilled burgers and brats; Son-in-Law provided spare ribs and another friend cooked up some wings. Everyone else brought some side dish or another.  It must have been a good party. We started at 2 pm and had to chase people out at 10:30 pm. It was a work-night after all.

Both our children typically invite some of their friends to our parties, which we encourage.  One couple of the younger generation, Ronnie and Kate, came yesterday with their now-six and a half month old Tommy. We have spent some time with Tommy in the past, and actually were the first non-family members to baby-sit him. Yesterday, he was his usual cute, good-natured self and was totally entertaining.

Mr. Personlity

Mr. Personality

I don’t know what we are going to be up to this weekend, but I think we are partied-out, at least for parties at our house anyway.

Poor Paula

The headline in today’s local paper reads  “Publisher drops Deen cookbook.” “The Perils of Paula” has been all anyone in Savannah has been talking about for the past ten days. In case you have been hibernating, you know that local Savannah restaurateur-made rich-and-famous Paula Deen has been under attack ever since the contents of a deposition were made public, in which she admitted using the “N-word” some 30years ago.Paula w

I am of two minds on this issue. My first reaction was this was an incredibly disproportionate reaction to a three-decade old petty misdemeanor. I mean – come on! Let he who is without sin, cast the first stone. I am not condoning the utterance. I just think this is a case of capital punishment for a parking ticket. I feel sorry for Paula. She actually lives around the corner from us, and occasionally we’ll see her shopping in Publix.

On the other hand, to borrow another cliché, “Those who live by the sword, die by the sword.” In this case, the sword is the combination of publicity and image.  Paula built her food empire and her fortune based on image and publicity. It’s not like she is the greatest chef in the world. Her folksy “Southern charm” made her the queen of The Food Network. Once she caught on, her momentum just kept building. But that kind of fame and image can be like a balloon – big and voluminous, but of little of substance. One leak and the whole thing disappears.

Paula did not do a good job protecting that balloon from lurkers with needles. The damning deposition originates in a lawsuit related to a restaurant Paula created for her brother, Bubba. We know a number of people who have worked at “Uncle Bubba’s,” and they tell us that things were run pretty loose there. I have no idea of there is any merit to the actual lawsuit filed by one of Bubba’s former managers, but it is safe to say that the operation was not squeaky clean. That is not unusual for restaurants, and in most cases, it doesn’t matter — unless you are Paula Deen and you have a mega-million business riding almost entirely on your image. You must make certain there is no one lurking in the background with a hat pin looking to burst that giant balloon. Apparently, she did not do that, and that is her biggest mistake. Too bad.

The vacation’s over

It’s a Sunday afternoon and a pretty good end to a vacation week. I’m sitting on our patio, under the oak tree by our pool, just enjoying a quiet summer Sunday afternoon.

The last three days of our vacation were uneventful. The weather was not ideal, generally cloudy and windy, with a few sprinkles.

This was a typical scene from our deck.

This was a typical scene from our deck.

Mrs. Poolman and I had a very nice anniversary (37th, thank you very much) dinner at one of our favorite restaurants, The Sundae Café. I had their Cajun shrimp and grits, and Mrs. P enjoyed lobster mac & cheese with broiled sea scallops. We enjoyed it so much, we went back for lunch the next day. Decadent, but hey, we’re on vacation.

The weather cleared up some on Friday and we got back out to the beach. But even on the cloudy days, we were totally happy just sitting on our deck with books in our laps. Enforced idleness is not bad.

We started moving stuff back to our house on Friday because I needed to be out the door early on Saturday morning. I didn’t want to leave Mrs. P with more of a load to move out than her own clothes and some of the leftover food.

On Saturday, I needed to assist my boss and his wife to take two couples on a visit to Wassaw Island one of our boat-access-only barrier islands. One of the couples had “won” the trip in a silent auction  that was part of a major fund-raiser gala for the University System of Georgia Foundation. We met up with them at 9 am and drove them to the south end of our island to meet our skiff and driver. The weather was cloudy with a few drizzles, but it wasn’t too bad. At least it wasn’t broiling hot with a ton of bugs. Our guests seemed to enjoy it. We saw nest with some juvenile osprey, a good size pod of dolphins feeding and more bits of nature on the island.

Our guide, Dorothy, in the hat, explains some of the island ecosystem.

Our guide, Dorothy, in the weird hat and blue shirt, explains some of the island ecosystem.

We did have the whole beach to ourselves.

We did have the whole beach to ourselves.

I was home by 4 pm and fairly tired.

Today I got the back yard and pool cleaned up and checked on my garden. I’m really happy with the way it is growing. After two previous unsuccessful efforts at growing tomatoes over the past several years, this little 4’x4’ plot seems to be doing well. Right now, we have more than 30 tomatoes in some form or another. None have turned red yet, but we are cautiously optimistic.

Grow, plants, grow!

Grow, plants, grow!

Hopefully these little fellas will turn red.

Hopefully these little fellas will turn red.

We also have two pepper plants that seem to be doing well. I’m really excited about tasting the first batch.

Back to work tomorrow. Sigh.

This and that

No, honey, that smoke detector is not a kitchen timer.

 Earlier this week, Mrs. Poolman made us tacos for dinner. This is usually a fairly easy, mistake-proof meal. Not this time. Rather than heating the taco shells in the oven, like we normally do, Mrs. P decided heat them in the microwave.

 “What is that smoke I smell?”

I pulled the taco shells, that were “spooned” together, out of the microwave. They were still combusting! I stuck them in the sink and hit them with the dish sprayer. A large cloud of steam later, the “blaze” was extinguished. I’ve heard of hot Tex-mex food, but really!

 We always have soft tortillas around, so we just had soft tacos that night.

 Actually, this just makes us even. A few weeks ago I saute’d some tilapia for dinner. I used a new spice mix, not knowing it was heavily salt-based. The fish filets were virtually inedible. I’m not a great cook, but usually my meals at least can be eaten. Not that night.

 *   *   *

I understand the reason behind Amber alerts. But is it really necessary to send the same alert out to my phone every few minutes all night? The other night, my phone was hopping with an Amber alert from Tampa, more than 300 miles away. I had to turn the phone off just so I could get some sleep. Doesn’t that defeat the whole purpose? Duh.

 *   *   *

It’s tough running a small business, but sometimes when I see how some businesses treat their customers, I don’t understand how they can keep their doors open at all. Last December, we contacted a local pest control company about some unwanted pests in our attic. We called this company because they handle other termite inspections and because someone close to us works for them. The pest control guy came out for an inspection a few days later and said he would be back the next week to seal off the attic and set some traps. Two months later, we hadn’t heard back from the guy. When we finally reached him, he confessed he “forgot.”

 So he sent one of his minions out to seal off all entrances to the attic, but he had forgotten to bring the traps.

 “No problem, I’ll be back on Thursday to set the traps.”

 Of course, he never came. Meanwhile, we got a bill for the incomplete service.

 After continuing to hound than, we finally got the rodent boy to come back out last week and set his traps — four months after we initially called. He is supposed to come back this week to collect whatever (hopefully nothing) that has been caught. We’ll see.

 *   *   *

And speaking of unhappy experiences with local merchants, we took Sammie the dog and Sid the Tailless cat to a groomer this weekend to be trimmed a little. Both are long-haired and desperately needed it. We went to a groomer we had not used before. I don’t know what the groomer was thinking. Sammie was cut down fairly close. Sid was practically shaved.

Sid the Hairless (as well as tailless)

Sid the Hairless (as well as tailless)

He looks like a little piglet with the head of a lion. Poor thing. Fortunately, Sid doesn’t really seem to care how funny he looks. His “sister” Penny, however is another story. She has been hissing at him ever since he got home yesterday afternoon. Quite the critic she is. Fortunately, Sid is an inside cat, so sunburn won’t be a problem. Otherwise…

I don’t think we’ll be using that groomer again. Duh.