March 22nd

Where did March go?

Does anyone know?

The wind blew it in so!

Then came the horrible snow.

Cold as ice the wind chilled twice.

Where did my sun go?

More winter than all year I’d known.

Ready for birds to sing,

watching flowers blossoming.

What happened to this month of March?

Will the wind blow it twice?

Even the roar of the lion was subdued,

by the cold air that pursued.

I am ready to feel the warmth.

Fresh air, smell of spring in the air,

please April bring it soon.

This cold has made us all feel doomed.

Blossoms trying to bud

don’t need the frost and the snow.

It’s time for nature to be kind and loving.

So I will write about the days hoping that

the clouds will fade.

Blue sky peeking through, Oh sun how I’ve missed you.

March will soon be gone. Winter do not linger on.

Spring must be here for it’s your time of year.

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🙂 Hello everyone hope you are doing well. Let’s see what’s in store for today. Sorry that I’ve been away.

These are the days I missed. I’ll have to reminisce

13 Ear Muff Day

13 Jewel Day

14 Learn about Butterflies Day

14 National Potato Chip Day

14 National Pi Day– Why today? Because today is 3.14, the value of Pi.

15 Ides of March

15 Incredible Kid Day

16 Everything You Do is Right Day

17 National Quilting Day – third Saturday of month

17 Submarine Day – the hero sandwich or the boat??

17 Saint Patrick’s Day

18 Supreme Sacrifice Day

19 Poultry Day

20 International Earth Day

21 Fragrance Day

22 National Goof Off Day

On March 22, 1958, Wham-O Manufacturing introduced the Hula Hoop. 100 million were sold worldwide in 1958. Twirling Hula Hoops is a lot of fun and good exercise. Did you enjoy the Hula Hoop growing up I know I did and I was quite good at it. A little bit of hip and curve action helped a lot. Later on I played Hoola hoops with my sons but they didn’t find it near as much fun.  Those were great times and we stood in the yard and had neighborhood contests.

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March 22 is National Goof off Day and National Sing out Day all though there were no references to be found as to why.

However, I am sure that National Goof off Day ties in with spring break and if you don’t have to go to school or worry about work it’s a great day to chill out and do nothing.

However, that opens the door for Sing out Day. What’s a better way to promote music than on Goof off Day. Sit and combine the two listen to your favorite music, enjoy a concert or whatever you like during goof off day.

These are two enjoy events that you can share alone or with those special people in your lives.

For me I enjoy music every day and I even goof off a little everyday. As long as it doesn’t interfere with others or what you should be doing it’s okay so find some time for yourself today and goof off. Laugh, listen and have fun.

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Coq au Vin

Alton Brown

Recipe courtesy Alton Brown

Show: Good EatsEpisode: Cuckoo for Coq Au Vin

Picture of Coq au Vin Recipe Photo: Coq au Vin Recipe
Rated 5 stars out of 5
Total Time:
13 hr 0 min
Prep
1 hr 0 min
Inactive
8 hr 0 min
Cook
4 hr 0 min
Yield:
4 to 6 servings
Level:
Intermediate

Ingredients

Directions

Cut off the root end of each pearl onion and make an “x” with your knife in its place. Bring 2 to 3 cups of water to a boil and drop in the onions for 1 minute. Remove the onions from the pot, allow them to cool, and then peel. You should be able to slide the onions right out of their skin. Set aside.

Sprinkle the chicken on all sides with kosher salt and freshly ground black pepper. Place the chicken pieces, a few at a time, into a large (1 or 2-gallon) sealable plastic bag along with the flour. Shake to coat all of the pieces of the chicken. Remove the chicken from the bag to a metal rack.

Add the 2 tablespoons of water to a large, 12-inch saute pan over medium heat along with the salt pork. Cover and cook until the water is gone, and then continue to cook until the salt pork cubes are golden brown and crispy, approximately 8 to 10 minutes. Remove the salt pork from the pan and set aside.

In the same pan, using the remaining fat, add the pearl onions, sprinkle with salt and pepper, and saute until lightly brown, approximately 8 to 10 minutes. Remove the onions from the pan and set aside. Next, brown the chicken pieces on each side until golden brown, working in batches if necessary to not overcrowd the pan. Transfer the chicken into a 7 to 8-quart enameled cast iron Dutch oven.

Add the mushrooms to the same 12-inch saute pan, adding the 1 tablespoon of butter if needed, and saute until they give up their liquid, approximately 5 minutes. Store the onions, mushrooms and pork in an airtight container in the refrigerator until ready to use.

Pour off any remaining fat and deglaze the pan with approximately 1 cup of the wine. Pour this into the Dutch oven along with the chicken stock, tomato paste, quartered onion, carrots, celery, garlic, thyme, and bay leaf. Add all of the remaining wine. Cover and refrigerate overnight.

The next day, preheat the oven to 325 degrees F.

Place the chicken in the oven and cook for 2 to 2 1/2 hours, or until the chicken is tender. Maintain a very gentle simmer and stir occasionally.

Once the chicken is done, remove it to a heatproof container, cover, and place it in the oven to keep warm. Strain the sauce in a colander and remove the carrots, onion, celery, thyme, garlic, and bay leaf. Return the sauce to the pot, place over medium heat, and reduce by 1/3. Depending on how much liquid you actually began with, this should take 20 to 45 minutes.

Once the sauce has thickened, add the pearl onions, mushrooms, and pork and cook for another 15 minutes or until the heated through. Taste and adjust seasoning if necessary, remove from the heat, add the chicken and serve. Serve over egg noodles, if desired.

Cook’s Note: If the sauce is not thick enough at the end of reducing, you may add a mixture of equal parts butter and flour kneaded together. Start with 1 tablespoon of each. Whisk this into the sauce for 4 to 5 minutes and repeat, if necessary.

http://www.foodnetwork.com/recipes/alton-brown/coq-au-vin-recipe/index.html

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Enjoy your food delight for the day. I won’t be cooking for a few days.

I have to be good until my stitches heal. I can’t do a lot for ten days so I will rely on whatever my son cooks for dinner.

I was sad to have missed St. Patrick’s Day as that is one of my favorite holidays so I will share that fun for next year.

I will be aiming for April 1st for my book “The Land of Horses” to be available. I have previewed it and the cover is going to be a little more rustic than I had planned on but I will be okay with that.

So until next time 🙂

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