Ginger and Pineapple Chicken

I've been telling people that I'll put this up on the blog for a long time. I just finally have time. This is really good, my parents loved it.

4 boneless chicken breast
2 cans of chunky pineapple
1 tablespoon of ginger or more depending of taste
3 cups of rice brown or white (I use brown)
a pinch of Frenches Onion

Method:

Combine the chicken, the juice of the pineapple and ginger. Place the pineapple chunks in a bowl. Cook the chicken in a skillet or Dutch oven until the meat thermometer reaches 160-170 degrees. Cook the rice use the directions on the box of the rice. When the chicken is done, cut up length wise, bite size if serving to children.

Put about 2 tablespoons of rice on a dinner plate. On top of rice place cut up chicken. On top of chicken put 2 tablespoons of pineapple. Than sprinkle a pinch of Frenches Onion. Place on some fresh carrots, peas, etc as a side dish, then serve for dinner. Enjoy!

Cheers Everyone!

Homemade Totally Nuts

I was happy when I have found this recipe on the net. My mom and I did a slightly different variation on this recipe. The original recipe is this:

1 cup granulated sugar
1/2 tsp cinnamon
1/8 tsp cream of tartar
1/4 cup hot water
1/2 tsp vanilla extract
1 1/2 cups whole toasted almonds.

1. Preparation: Prepare a baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
2. In a small saucepan, combine the water, cinnamon, sugar, and cream of tartar over medium-high heat. Stir until the sugar dissolves.
3. Continue to cook, stirring occasionally, until the mixture reaches 246 degrees on a candy thermometer.
4. Once the mixture is at the proper temperature, remove immediately from the heat and stir in the Vanilla. Add the nuts all at once, and stir with a wooden spoon until they are completely coated with the sugar mixture. Continue to stir until it becomes difficult to stir and the syrup turns opaque.
5. Quickly turn out onto the prepared baking sheet. Separate the nuts and allow them to cool and harden at room temperature. Nuts can be stored in an airtight container at room temperature for several weeks.
   

Ok, so that is the original recipe. As my mom and I found out we can and needed to do somethings different. This is our recipe:

1 cup of granulated sugar
1 and 1/2 tsp of ground cinnamon OR 1 and 1/2 tsp of ground cloves
1/8 tsp of cream of tartar
1/4 cup of hot water
1/2 tsp of vanilla extract
1 and 1/2 cup of whole raw almonds

Preparation:

1. Baking sheet sprayed with nonstick cooking spray. (the aluminum foil ripped and bits of foil was sticking to the almonds. So I got rid of the foil)
2. In a small saucepan, combine the water, cinnamon/cloves, sugar, and cream of tarter over medium-high heat. Stir until the sugar dissolves.
   
3. Continue to cook, stirring occasionally, until the mixture reaches 246 degrees on a candy thermometer.
   
4. Once the candy is at the proper temperature, remove immediately from the heat and stir in the vanilla. Add the nuts all at once, stir with a wooden spoon until they are completely coated with the sugar mixture. (I didn't continue to stir until the nuts became opaque the second time. The mixture cools fast and it became hard to clean the saucepan of the nuts that was stuck to the sides.)
   
5. I just coated the nuts with the mixture then pore onto the baking sheet. The sugar coated nuts will still turn opaque while you are separating the nuts on the baking sheet. Cool at room temperature. Nuts can be stored in an airtight container at room temperature for several weeks.

By using ground cloves instead of ground cinnamon, created a different unique taste. Both ways are equally good. Enjoy!

Cheers Everyone!

The Dickens Theater Company

I know that I have always said:

"I'll never do theater again."

Yeah, well "never say never." So now I'm apart of "The Dickens Theater Company" for Christmas. We are going to put on Oliver, Scrooge, and street theater. The performances are at the Utah State Fair Grounds, December 8,9,10-15,16,17. The Saturdays performances are pretty much all day long for me, because of the street theater that I get to do.

• Oliver time during the week is 6pm. Saturday matinee is 1pm, again at 6pm
  
• Scrooge time during the week is 8pm. Saturday matinee is 3pm, again at 8pm
  

The picture above is part of a element in the choreography that we are doing in Oliver; Oom Pa Pa. We were all thrilled that all of the girls got up. I feel so bad for the boys who need to lift us up. I'm trying so hard not to put all of my weight on their arms. The boys *bump* us off, and I can't help but think:

"A tone of women, coming down all at once!"

For a while now I have been trying to get away from theater. The more I fight, the more people have asked me to direct a play, or be in it. So really this is the first time that I am on stage for a very long time, a very, very long time. I was actually shocked that I was chosen to be apart of both plays. I didn't think that I'd get into any of the plays, I mean it's just been so long that I have been on stage. It's been a challenge for me to *dust off* my acting skills. Yep, I think I stink on stage.

I'm so used to putting together a play in about a month, putting it on, and then moving on. We have been practicing more then a month so now I am getting bored, well.....I have been bored sense the first of October. I am trying so hard not to show that at all, it's been a challenge.

So far this has been an experience, I have learned a lot. Not only have I learned that I THINK that I stink on stage, but I have learned how to tape Shin Splints. By taping my legs I can dance on them, hmmmmm.........the things that I have learned.

Cheers Everyone!

My great-aunt Glady's Butter Crunch

I was looking for this for a long time. I am so glad that my Mother found it.

Butter Crunch

1 cup chopped pecans or walnuts
1/2 cup butter
1/2 cup Margarine plus 3 tablespoons of water
1 cup sugar
1/2 semi sweet, milk chocolate chips, or dark chocolate chips (optional)

1. Line an 8 inch square baking pan with foil.
2. Butter or spray lightly.
3. Cover bottom with nuts and set a side

In a heavy 2 quart saucepan or a 12 inch electric skillet combine butter, margarine, water and sugar. Place over high heart and stir constantly with a wooden spoon. The mixture will foam. Cook stirring constantly, until mixture becomes a light tan color. Do not let the mixture get brown!

• Remove from heat and poor over the nuts in your 8 inch square baking pan. Spread mixture evenly over nuts. Cool at room temperature for 24 hours then brake into pieces.
  
• If you choose to use chocolate chips. While the mixture is hot spread the chocolate chips of choice on top. The chocolate chips will melt. Let cool at room temperature for 24 hours then break into pieces.
  
• If you want to use a dipping chocolate instead of chocolate chips. Let the mixture cool for one hour at room temperature. Then spread the melted chocolate over the candy. Let stand at room temperature for 24 hours. Then break the candy.
  

Cheers everyone!

My big epiphany

I wrote on my twitter page: "Had a big epiphany last night. The result; I may not be going back to choir." I think I freaked out my Choir Director. Understand that I did not say this to get attention, the epiphany really did happen.

It started when I was invited to audition for a musical or two. I was little confused, the person who invited me knows that I am not an "Show Tune Singer. " In fact I am a "Classical singer." Classical because if I say Opera, people will tune out and cringe. I am so much a Classical singer, I took a show tune and turned it into an almost Opera song. It was unintentional. I tried so hard to keep this show tune as is and not turn it into a classical type category. So what I sang during the auditions was only a fraction of what I can sing when I really try to sing Opera at full voice. It was weird, people that was standing on the other side of this big room, could hear me and was looking at me like I came from another planet. Go Venous!

So my mom asked me how it went I told her from my point of view. Then I asked her: 'How do you sing "Show Tune."' She told me how I tried it and honestly, and please know that I am not exaggerating when I say this. I sounded like something was dying in my vocal cords. I wanted to claw out my own vocal cords and it was so harsh on my own ears.

During choir my choir director would always tell me to "lighten up." Mostly because the natural tone of the choir is light and airy, they are not classical singers. As having a classical voice, I have a deeper tone with a natural dramatic vibrato. It is so hard for me to "lighten up" and sing the way the choir director wants me to. I have tired, heavens knows I have tried. While trying I have notice a problem and a change, a change that I didn't like. I started to back off like crazy and singing without spirit, without heart.

I was thinking all of this over last night in the late night hours. I have realized that wasn't singing to my full potential, I was cutting myself short. I was having so much fun preparing for this audition, I was singing Opera songs, then I stopped myself short because I knew that I needed to sing an show tune and try and sing it as a show tune. As I said before, I failed to do that.

By not singing up to my full potential, cutting myself off short, I am not happy by doing this. I am happy when I do sing in my full classical voice. So that is why I may stop going to choir. If I sing to my full potential I stand out and cant blend in with the other choir members. If I stay and back off like I have been, I'll become more and more unhappy.

This decision didn't come easy and I am still on: should I or shouldn't I? I do like to sing. This has nothing to do with the auditions, or the choir director. I just want to be happy, and sing the way that I was meant and taught to do.

Cheers Everyone~

Road Construction

A Satire poem by me....Hollie Ruth Robb

Road Construction

Oh road construction how do I love thee?
Who needs to have the smell of Eggs Benedict and Bacon in the morning,
When I do have the lovely smell of Asphalt, and Tar instead?

Road Construction....please never leave.
Thou have been here for over ten years.
Thou will never over stay thine welcome.

Momma said that delays, confusion, and disappointments
will be apart of life...but who knew that it would come from thee Road Construction!
The orange cones, the smells, the road closes, what could be better?

Dear Road Construction, you are perfect in every way!
Thou must know that I do love thee.
I just love that thou have blocked every road.

Remember this is Satire. It had to be done. I haven't read many poems upon this subject.

Cheers Everyone!

Rediscovering my curls #3

Curly Girl: The Handbook by Lorraine Massey

My rating: 5 of 5 stars


Ok I do love this book. But I still have a question. I live in a desert and the gel's that I have been trying on my hair have just been making the hair have the freeze look, and would weigh down the curls. And I have very curly hair.

So now I am currently asking a pro. hair dresser also with curly hair about this problem.

Also I love the added chapters and information in this book. The chapter about Chemo really touched me.

I am trying to love this curly top of mine. It is a process.




View all my reviews

Yes, I am still on a quest to love my curls. But as living in the second most driest state in the US country. We have such extremes as in one day we could be 100 degrees with 0% humidity but the next day we could be at 90 degrees with 30% or more humidity. So I am having problems following the "Curly Girl" cleansing and styling regime as prescribe in the book. I'll put in the gel and the problem is that the gel would make my hair look frozen and the curls would just be weighed down. I do have very curly hair, with the gel in it makes my very curly hair looks like a wave.

So I have asked questions, as I have said above. I am currently hoping that my questions will be answered. Once I do get the answers then I'll let you know.

~Cheers Everyone!