Back in early April before our lives got turned upside down. My Gee was always the chef du jour, and not for just that day either.
We were home deciding what to cook for dinner and finally settled on was Gee’s Beer Battered Chicken. In our current climate we are trying to raid the refrigerator and the freezer and come up with innovative ways to eat what was already in the home. So here is Gee’s twist on things.
2 large chicken breasts
1/2 cup all purpose flour
1/2 cup cornstarch
1 beer or seltzer water
1 Tsp baking powder
Sazon seasoning (gives color & flavor)
Salt & pepper to taste
Mix all dry ingredients together, you may use a whisk.
Add the beer or seltzer water (your preference) to the dry mixture
Gently fold beer / seltzer into the dry mixture (do not beat the mixture, you want to keep the bubbles)
Mix gently for smooth consistency
Clean, wash and prep chicken breasts, pat dry with paper towel and place in a bowl. Slice the thickness of chicken breast in half. Add seasonings to your taste. You may allow to marinate for about 30 minutes.
Yesterday my mom and I went to Lowe’s Hardware Store to stock up on our plant food and I was amazed and pleased to see this wall of soil. It seems a lot of folks are planting and the demand for plants and planting items have drastically increased.
I have been seeking some onion plants so I keep checking, none so far.
As avid planters, we have never seen this much soil being stocked or sold. The gardening section is currently one of the busiest at the stores.
Apparently many of us are returning our roots and in the process finding joy in the work of our hands, watching them grow and eating healthier in the process.
Plus our kids get to help while learning how to doing new things, which will serve them well in the future.
Planting is also great for our mental health.
Yellow Squash flowering.
Isn’t this just lovely to watching things grow?
So WP folks, please show us some pictures of your gardens…
Okra – originated in Ethiopia and scientifically known as Abelmoschus esculentus. From Ethiopia, okra had journeyed to North Africa, the Mediterranean, Arabia and India all by the 12th century.
A hardy plant, okra can be cultivated almost anywhere. This vegetable is known as gumbo in America, lady’s finger in England, guino-gombo in Spanish, guibeiro in Portuguese and bhindi in India, to name a few.
In its original home of Ethiopia it is also called Kenkase, Andeha, and Bamia.
According to MedicalNewsToday, one cup of okra weighing approximately 100 grams contains a whopping 20 vitamins and minerals. Sounds like a superfood to me. I have been eating this vegetable all my life. I did not always appreciate its gifts.
Now at this time in my life I truly appreciate its versatile culinary preparations, this was not always the case.
What I did not know back then was that okra was chock full of most of what our bodies requires in vitamins, minerals, antioxidants, anti-microbial, anti-inflammatory and cancer fighting compounds.
We are all well aware that our bodies work at its optimum when we consume a diet rich in the recommended amounts of the various food groups.
Diabetes by lowering blood sugar, it regulates the rate at which sugar is absorbed in the intestinal tract.
Reduces kidney damage.
Toxin removal – utilizing the mucilage found in okra
Cancer – contains a compound lectin that can kill cancer cells.
Cardiovascular – its high fiber content aids cholesterol expulsion from the body.
Osteoporosis – its vitamin K content helps keep bones healthy and strong.
Gastrointestinal – prevents constipation and more.
Seeds contain oil and proteins.
Kidney stones – okra is high in oxalates
Gastrointestinal upset – contains fructans a type of carbohydrate that can cause gas, bloating etc.
Joint pain – contains solanine a compound that may trigger joint pain.
Blood-thinning properties – due to the presence of vitamin K.
Okra seemingly has numerous health benefits. It is great for helping to keep your liver and kidneys healthy. It reduces oxidative stress, promotes healthy skin and blood and from personal is great for hair as well.
Check with your healthcare provider if you are taking blood thinners due to the presence of vitamin K a known blood thinner.
Below are some pictures of okra in cultivation from my mother’s kitchen garden.
My mother is the primary gardener, these are the fruits of her hands.
The rest of us are “the helpers”. My mother is blessed to grow things, anything grows that she plants. She planted these okra from seeds and they have been doing what they do. For myself I derive so much pleasure from helping and just observing things growing under the heavens.
I talk to the plants and I am always the first one to see their fruits … a gift of mine my mother says, lol.
The babies are thriving and flourishing. It is a thing of beauty.
Growing and looking so nice and healthy.
Flower bud in progress above.
Same day these images taken from different angle (below).
The view from another angle. They are so healthy. I love it!
This morning this flower decided to open up to see the sun. The first fruits of the labor of love. My favorite time of the growing cycle. Soon we will be consuming these babies.
Dated 06/04/2020 – for some reason, I could not get this image any clearer, the day is over and the flower has done its work, by tomorrow it will wither and reveal the new okra.
In picture above, the okra tree is doing what nature has designed it to do, grow and produce.
This is my mother proudly displaying the fruits from the works of her hands (July 2020). The long one is a variety from South America.
The smaller ones below are the regular variety found here.
Stay safe, stay well, lets learn to live in peace and respect …….. IF we cannot live in love.
Well my dears, today I am off work. I have been researching the benefits of turmeric for a post.
My mom and I had been using turmeric for over several years now for its anti-inflammatory properties.
She makes a drink of turmeric, ginger, lemon and honey. We have been consistently drinking this concoction, especially since the coronavirus, I try to have some every day, just to keep the immune system running at its optimum.
So I cooked some turmeric rice with chickpea or garbanzo beans. See picture below.
Turmeric rice with garbanzo beans, grilled chicken and a sprinkle of bacon.
Now I am no Julia Childs, Gee is the official cook, but he is currently doing a travel nurse stint in NY.
Closer look at the turmeric rice.
In an effort to keep my mind off life I am finding “filler” things to do.
Began this in cups of water
Now happily growing in their “beds”.
A little update, mr. celery is happily growing along with some basil and parsley for company. I love basil as well, love all herbs really. We had a few cold days last week so they took a little beating. One day it seemed like spring then we reverted to winter.
I love love cucumbers and I eat them almost every day. We’ve tried to grow them in the past with not too much success, they would be the picture of health one day then just drop dead the next.
My mom currently has a few cucumber plants in some pots and we will see how they grow.
But just a little on what I have been doing on my off days and of course being on WordPress, I could not get through the difficult times without you all. There is such a community of support here, it’s simply beautiful.
Take your vitamin supplements including zinc, selenium, vitamins C and D.
As always my friends pray, stay healthy, stay safe, keep your immune systems at peak performance.
My mother is the 3rd child and the first girl in her family of nine (9) children. She comes from a line of farmers.
Her father was a rice-farmer that primarily mass-produced rice for selling, but supplemented his income by farming other vegetables for everyday use.
He also raised cattle, sheep, pigs, a pond with fish while my grandmother raised chickens as meat birds, layers for eggs and yard chickens or free-range fowl.
The rice farm was located about six (6) miles from the home and during crop season my grandpa would often stay at his farm.
My mother’s 2 older brothers would wake early before school and go to the farm to bring up the days cow’s milk for home use and for sale.
My grandpa also planted hearty root vegetables like yuca (cassava), eddoes, yams, etc. So my uncles would also bring to the house whatever he had reaped along with any fishes he had caught.
Back then life was hard work, so my mum learned how to grow plants from her father.
We currently live in Texas and since the weather is generally warm for about 4-5 months per year it is really conducive to planting. So she plants vegetables each year and she has become quite proficient at it.
So here she is planting celery leftover from cooking.
Place the base of the root in a small cup or container with a third of water. The root base will remain in the water for up to two weeks.
Add more water as is necessary as some will be used by the plant and some will be evaporated.
Soon the leaves will begin to sprout from the center if the heart and begin to thrive. It is a beautiful process, watching things grow.
The celery begin growing and sprouting roots. It will remain soaked in water for up to two weeks.
Here are the roots growing
Purchase soil for flowering plants indoor and outdoors and please ensure the roots are approximately two inches before planting in soil. we usually purchase our soil from Lowes or Walmart.
With moderate sunshine they should be available for eating very soon.
Still soaked in a cup
Approx. 3 weeks old, planted in soil.
Celery takes a about 4 months to be ready but you can cut a few stalks here and there throughout the growing process.
When the plant grows to about 6 inches high is a reasonable time to start harvesting.