New Do

     Good morning all!  I don't know if it's the chilly weather, my awesome new hair do, or the fact that I've somehow managed to be awake before the gremlins that live in my house and now I have some me time, but whatever the cause, I'm feeling extra chipper this morning.  :-)

    Yesterday I went to Tracy Perry Hair Salon here in Gulfport, and the hairdresser there (Amanda) helped me achieve something I've really wanted to try for a long time: purple highlights!   I think she did an amazing job, and she was super sweet.  I enjoyed that salon immensely, and I will be returning.  If you're in this area, I definitely recommend it.  Of course, I have to share a picture:

Now my hair matches my favorite shirt ;-)

     Aside from new hair, I've also tried a few new recipes.  Using Paula's instructions, I've finally mastered the are of an omelet.  I actually got it right in the first try, which left me wondering why I was so intimidated by that in the first place.  I also tried her "Cure-All Chicken and Rice Soup".  It was yummy, but I didn't enjoy it as much as I did her Chicken Noodle Soup.  I think I'm still programed from those early years when my father wouldn't let us get up from the table until we ate everything on our plate.  "Waste not, want not", right?  Well something about seeing all the onion and celery get thrown out like that just makes me cringe slightly.  I'll share the recipe anyway and let you form your own opinion though.

Paula Deen's Cure-All Chicken and Rice Soup

1 whole chicken (3 1/2 lbs), rinsed, patted dry, and cut into 8 pieces
3 celery stalks, chopped
2 large carrots, halved crosswise
1 large yellow onion, halved through the root end
3 cloves garlic, finely chopped
2 bay leavs
2 1/2 teaspoons salt
3/4 teaspoon black pepper
3/4 teaspoon dried tarragon
1 cup lon-grain white rice
1/3 cup chopped fresh parsley

In large stockpot, combine the chicken, 12 cups water, celery, carrots, onion, garlic, bay leaves, salt, black pepper, and tarragon.  Bring to boil over high heat.  Reduce to a simmer and cook until the chicken is cooked through, about 45 minutes.  Remove the chicken and carrots from the pot and set aside.  strain the remaining liquid and discard the solids.  Return the strained broth to the pot, stir in the rice, bring to a gentle simmer and cook until the rice is tender, 15-20 minutes.  Meanwhile, once the chicken is cool enough to handle, pick the meat off the bones, discarding the bones and skin.  Cut the meat into bitw-size pieces and thinly slice the carrots.  return the chicken and carrots to the pot.  Simmer for 5 minutes.  Adjust the seasoning and stir in the parsley just before serving.

     Like I said, not my favorite, but not bad.  Although J and Monkey wiped it out, I don't think I'll make it again unless it's requested.

     When making this soup, I decided to use the carcass of the turkey we made at our mock-Thanksigiving.  While I was wrapping it to freeze so I'd have it later, I started getting a little nostalgic.  My step-daddy has a birthday tradition that I'm afraid I may miss out on this year :-(  His birthday is December 1, and he always takes the carcasses from Thanksgiving dinner that he's frozen and uses it to make a giant pot of turkey and sausage gumbo.  It's become a big deal over the years.  Everyone knows he does this, rain or shine.  He stays up for 24 hours cooking, and a couple of my uncles will pass by for a couple of hours a piece, and they'll stay up with him, chatting away on the back patio.  Then when the gumbo's finished, everyone on his side and my mom's comes over to eat and celebrate his birthday, before he goes and passes out :-)  This year, I'm not sure if we'll be making a trip home that weekend, but I may just have to.  My "Big Papa's" gumbo is not something I want to miss out on.  However, I did ask him to teach me how to make a roux while we're in Florida during Thanksgiving this year.  I'm really looking forward to it.

   Well, I guess I'd better get breakfast started.  That ought to wake up the sleeping gremlins in style.  I hope everyone has a great weekend :-)