We're complicated, we humans
November 28, 2011
Listened to the show Saturday and it was not bad. I'd just returned from visiting my neighbor Larry, who is still a bit incapacitated after a strange mishap. Seems he's been oversleeping like we all have with the time changed combined with the cold weather. He's one who holds out til the last minute with the furnace, which is -- as most things can be -- both good and bad. He saves money, but is loathe -- as many of us are -- to get his bum out of bed when it's so warm there and so cold out there.
So he went out and bought himself a new-fangled alarm clock, the kind that goes off at the time it's been set, and the alarm triggers a mechanism that sends the clock rolling around the floor. You have to get up and chase the thing in order to turn it off. By the time it's off, you're awake. Things went fine for Larry when it went off Saturday morning. Until the clock made a turn and went down the stairs. And so did Larry.
Safe to say, Larry woke up Saturday morning a short while after his new alarm clock went off. He was at the foot of the stairs in the fetal position, a bump on his head and a pain in his back. The doctor said the concussion is minor and that he'll be back on his feet in no time, that rest is what he needs and some good loving care. I took some chicken soup over, and he's resting alright, propped up there in the recliner with the remote and some ginger ale.
I'm not sure what to say about all of this. I'm inclined to cheer for simple things like stationary clocks and turning on the heat when the air grows cold. But we're complicated, we humans. And broken. We screw up in silly ways, and my wish is that when we do, there's someone out there who overlooks our foolishness and brings us chicken soup. May you not oversleep these dark winter days, and if you do, may you not smack your head against the bathroom door upon rising.
People are heading out to the Dakotas lately to hunt pheasant, and my father so graciously shared his secret recipe for the tasty bird. Have at it.
Creamed Pheasant on Rice
Filet meat off breast of pheasant (or cut in half lengthwise). Remove thighs from leg by disjointing at knee. Remove all shot and feathers from meat. Shake meat pieces in paper bag with 2-3 tbsp. flour and salt and pepper. Brown meat pieces in butter in skillet. When brown, add 1 cup water, cover, and simmer meat until thighs are tender -- about 30-45 min. When tender, remove meat from skillet, and take out any remaining bones. Cut meat into bite-sized pieces.
Add 1T chopped onion to remaining juice in skillet, along with 1 stalk diced celery, if desired, and simmer a few minutes. Add 4 oz. sliced fresh mushroom. Add water if needed, and simmer a few minutes more. Add 1 can cream of mushroom or cream of chicken soup, and meat. Stir, and add enough milk (or add some cream if you feel decadent) to reach desired consistency. Season to taste. Simmer half an hour or so on low heat. Serve over a mix of wild rice and white rice.
Simmer 1/4 c. wild rice in 1 cup of water or 1 cup chicken broth, and 1T butter for 40 minutes. Add 3/4 cup white rice and 1 1/2 cups water and simmer another 20 minutes. Add water to rice if needed to get desired consistency. Remove from heat and let rice stand 5-10 minutes. Serve creamed pheasant over the rice. You can embellish this with veggies, your own favorite seasonings and your own choice of wine.