How Do You Define Home?

photoWe’ve settled back into mountain life now after about two months. The weather has been a beautiful summer mix of cloudless blue skies and 75 degrees, and cool mountain rain that rolls in from the West in the afternoons.

It’s been an especially good wildflower season. Even as September approaches, there are still carpets of white, yellow and lavender mountain daises and large swaths of bright purple fireweed. The sweet scent of pink and violet clover fills the air on our walks.

The monsoon moisture has also kept the forest floors thick with green, and the meadows are thigh-high in bunchgrasses and cattails. Trout are jumping out of the crystal-clear mountain lakes, daring us to try to reel them in.

And in just our short time back, we’ve already seen an abundance of wildlife, including moose, black bears, foxes, coyotes, a mountain lion, rabbits, and beavers — not to mention the plethora of birds and chipmunks and squirrels who keep the forest humming.

It’s a bit like living in a nature photographer’s dream. And, honestly, it’s where I feel the most alive.

But is it home?

Obviously, I haven’t always lived in the mountains. I grew up in the flatlands of South Texas. And I love those flatlands.

I love the people, the stories, the food, the history, the music, the Texas sky. The smell of mesquite-smoked barbecue. The feel of crisp, dried grass under your bare feet on a hot summer day. The mixing of Mexican, German, Czech and other cultures. The homemade tamales. The kolaches. The sound of polka music on the local radio station. The click-click-buzz-pop of grasshoppers flicking about and attaching themselves to the porch screen door.

I love all the little idiosyncrasies that make that place special. The small-town courthouses and main streets. The Lone Star beer, the dancehalls, the oil wells, the old churches, the Stetsons and belt buckles and boots, the cattle and horses lazing under hundred-year-old oak trees.

Did I mention the food?

And of course, most importantly, all of my family members, including my Mom and Dad — whom I cherish — still live there. In the house I grew up in.

But is that home?

I’ve always thought of “home” as a place where you feel most comfortable. Where you can wrap yourself in familiarity and know that someone always has your back. A place you know like the back of your hand.

And in those terms, South Texas is all that and more.

Yet.

Here feels right for me, and it has for a long time. Like in a good novel, this particular cabin and mountain have become the physical place where the narrative arc of my life moves forward. It’s as much a part of my story as my friends, my job, my writing, my dogs, and even my son and husband. I think that’s why I felt so lost when we moved away for a couple of years.

If you don’t count those years we spent in the foothills, we’ve lived on this mountain now for 11 years or so. That’s long enough to feel that sense of familiarity and comfort, right? Instead, here, I find myself wrapped in something much different.

A kind of wildness maybe? A feeling that there are systems in place in this world that are much larger than myself? A feeling of wanting to uncover all the things I don’t know yet?

Yes, all of those things.

Some people say home is wherever their spouse or children are, that just being with them is all it takes. But I’ve learned from experience that even though you are in the presence of people you love more than anything in the world, there can still be a hole … a missing piece of the puzzle.

So what does define home?

Is it the place that warms your threadbare soul, like my mama’s chili on a rare cool day in South Texas? A place that knows who’ve you’ve always been?

Or is it a place that pushes you, like a rippling and rushing mountain creek full to its banks from spring runoff? A place that knows who you’re still becoming?

I don’t have the answer. But I’d love to hear your thoughts, too. Meanwhile, I have firewood to chop. Snow’s in the forecast.

 

PS: This is one of the themes explored in my novel, Blue Straggler. I keep hoping that, through writing, I’ll figure some of this stuff out.

colorado moose


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Homemade Peach Ice Cream — Without an Ice-Cream Maker

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Palisade, Colorado, is home to some of the juiciest, sweetest and best-tasting peaches I’ve ever had. And people, I know peaches. My parents grow peaches in South Texas. I’m never around anymore during picking season, but I get to enjoy them in Mom’s homemade peach pies at the holidays. My grandmother used to make the best homemade peach ice cream. I love peaches so much that I’ve even been known to make peach jam, which is sort of out of character because there’s this whole fear of bacteria thing I have going on.

The point of all this (there is one, I promise) is that Palisade peaches are in season right now, and there was a legit rush going on at the farmer’s market on Saturday. Yuppies and grandmas alike were elbowing each other to get their hands on a box or two.

It got a little crazy. I tried to remain calm, but one lady literally pushed me at one point, and my kid wasn’t with me so hell yes I pushed back. I’m not proud of that moment, but we’re talking peaches here.

Actually, the point of this blog is not at all about peach-craving betches in their yoga capris and pointy visors. The point is that I came home with some gorgeous peaches and wanted to make ice cream in honor of my Mammaw. But I wanted a shortcut.

I found one, and it was seriously good! Maybe not AS good as Mammaw’s, but I didn’t have to use an ice cream maker, and I only needed two ingredients.

No-Churn Peach Ice Cream

Peel and slice 6 large, ripe peaches.

Put them in a bowl in the freezer. Freeze until they are firm.

Put frozen peaches and 1 cup of sweetened condensed milk in a blender or food processor. Mix well.

Put mixture back in freezer for 2 hours, then enjoy!

Seriously, try it. It’s wonderful. And so easy.

 


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Why Of Course There’s a Recipe for Dr Pepper Ice Cream

A great Texas friend (thanks, Lorri) who shares my unfortunate crack-like addiction to Dr Pepper recently sent me a recipe for Dr Pepper ice cream.

Because, well, hell yes, I want some! What could be better than ice-cold Dr Pepper but ice-cold Dr Pepper surrounded by smooth, ice-cold cream?

I haven’t tried it yet, but wanted to share the recipe with others, so that the joy will be spread around the world. Or at least WordPress.

Here you go:

Dr Pepper Ice Cream
(Recipe is for a one-gallon ice cream freezer)  
   
     1 can sweetened condensed milk (Eagle Brand or similar)
     1 pint half and half
     3 regular cans Dr Pepper
     1 cup sugar
      4 eggs
      2 tsp vanilla extract
      1 T. flour
 
Vintage Dr Pepper ad from the 1960s, via Vintage Ad Browser

Vintage Dr Pepper ad from the 1960s, via Vintage Ad Browser


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The Best Margarita Recipe, Taste-Tested and Texan-Approved

tequila Margarita on the rocksWhen you’re from Texas, three of the four main food groups are lime, tequila, and salt. (The fourth is straight-up enchiladas.) Suffice it to say that I’m no stranger to the sweet-tart heaven of a margarita done right. (The main character in my novel Blue Straggler isn’t, either.)

I’ve had margaritas made with sweet-and-sour mixes. I’ve had margaritas made with Lone Star beer. I’ve had blue margaritas and strawberry margaritas and cucumber margaritas and prickly pear margaritas. I’ve enjoyed frozen margaritas, swirled-with-sangria margaritas and on-the-rocks margaritas.

And they are not all, as they say, created equal.

In honor of the two-year anniversary of the publication of Blue Straggler by 30 Day Books, I’m sharing what I consider to be the best, simple margarita recipe on the planet.

Let me know if you agree!

The Blue Straggler Margarita

Run a juicy lime wedge over the rim of a cocktail glass and dip the rim of the glass in coarse sea salt.

In a bowl, whisk 1 tablespoon light agave nectar with 1 tablespoon filtered water and 1½ tablespoons freshly squeezed lime juice.

Pour the nectar mixture, along with 1/3 cup 100-percent blue agave tequila, into a shaker. (Do not settle for cheap college-days tequila. You’re a grown up!)

Add ice and shake.

Pour liquid only over fresh ice in your salt-rimmed glass. Add a final squirt of lime on top and drop the wedge into the drink.

Sip while listening to the Marty Robbins’ song, El Paso, or Down on the Rio Grande by Johnny Rodriguez.


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Good Enchiladas Are a Powerful Thing

There’s a scene in my novel, Blue Straggler, that involves Tex-Mex food, which every Texan knows that, when done right, most specifically enchiladas, can be a gift straight from heaven. Here’s an excerpt from that scene:

I convince myself to get out tonight. What I would prefer to do is curl up on the couch with a box of Godiva chocolates and Casablanca. But I promised Rudy I’d join him, so I throw on a pair of jeans and leave the house. The draw of enchiladas is a powerful thing.

The restaurant is packed. Dusty piñatas hang from the ceiling’s cedar beams, and paper-mache flowers in green and pink are gathered in Mexican pottery around the restaurant. Every table—wooden and scarred and square—holds a black, cast-iron pot of salsa and an orange plastic pitcher of beer.

Making my way through the crowd, I dodge waitresses balancing platters of sizzling beef. I can just make out Rudy’s red head in the back corner bobbing around like a fishing cork, watching for me. Next to him, his blonde-haired guest is flushed from what looks to be several pitchers down.

Wolfgang—I swear that’s his name—shouts “nice to meet you.” Mariachi music blares from speakers near the kitchen, competing with the low-octave hum of the Friday night crowd.

At this point, I don’t know if I would call Wolfgang engaging, but I decide he could be quasi-appealing, especially next to the glow of the orange pitcher.

“You look like someone I should know,” he says, and I try to block out that he’s using a Worst Pick-Up Line from a list circulating on the Internet.

“You’re from Colorado?” I ask, not all that interested. Probably because burritos are being served at the next table.

Wolfgang leans toward me, his thick brows drawing closer together as he speaks. “I’m just in town for a few days.”

I try to draw my brows together like him. But as usual, I’m reasonably sure I’ve contorted my face into some kind of scowl. Rudy laughs; he knows exactly what I’m trying to do.

“Why the scowl?” Wolfgang asks.

“I’m thirsty,” I say.

“Drink up.” He pours me the first of what I expect will be many.

“A toast to new partnerships,” Rudy holds his cup above the table. Wolfgang touches his cup to Rudy’s and looks for mine. I’m pouring myself another.

In honor of Bailey and Rudy, I’m sharing my own enchilada recipe, which I’ve been told is pretty darn good. So good, in fact, that they have an ego all their own.

Look, I’m just saying people ask me to make these. A lot.

Warning: This is not an exact science. It’s more like an art …

Kathy’s World-Famous Enchiladas

Brown 2 lbs. ground sirloin in 2 Tablespoons of oil with two medium chopped red onions, 1 green pepper (chopped), 1 red pepper (also chopped), 3 cloves of garlic (you guessed it  – chopped), ½ cup salsa (I use Pace medium chunky), a dash of Tabasco, a shit ton of cumin powder (probably 6 – 7 Tablespoons), 1 large jalapeno (chopped – add more if you’re a badass), and 1 can black beans (drained). Bonus points if your black beans have some Mexican spices in them.

Add 7-8 Tablespoons of GOOD chili powder. (Do not, I repeat, do not use Walmart Great Ffing Value chili powder.) Add 7-8 Tablespoons of water to get it all saucy and such. Do not add too much water or you will ruin EVERYTHING. No pressure.

Simmer about 30 minutes uncovered. Drink some good beer while waiting … or sip some tequila if you’re feeling like a real rebel.

Coat a white corn tortilla in the meat sauce then put in a scoop of meat sauce and some grated cheese (I suggest pepper jack, medium cheddar, or Colby jack or a combination). Then roll that sucker like dice (not really), and place in a long casserole dish. Repeat until you’ve filled up that dish with rolled tortillas full of meat and cheese goodness. You’ll be placing the filled and rolled tortillas side by side. Put a bit of meat sauce on top of them as you are adding tortillas to the dish, to keep them from coming unrolled. (There’s a marijuana joke in there somewhere, I’m sure.)

Top with remaining meat sauce and lots of grated cheese. Don’t be stingy with the cheese. This is not the time to count your Weight Watchers points.

Bake at 375 degrees until things are all bubbling and cheese is melted.

Behold, heaven on earth. Accept your applause.


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Memories Like Soup

Tip: Do not search for soup images while you are hungry.

Tip: Do not search for soup images while you are hungry.

Isn’t it interesting the memories that your brain’s cerebrum chooses to hold on tight to well into adulthood?

I mean, sure, there are the obvious high points, like the night of your high school graduation. (I still remember what I wore under my black gown, do you?) There are the low points, like the first time you experienced the loss of a childhood cherished pet. (Oh Champ, I still mourn you. Such a good, good dog.)

But there are also those weird little memories that, in the big scheme of life, tend to seemingly have no meaning. Yet, they emerge when you least expect it and become symbolic somehow.

I had one of those memories pop up this weekend.

My son wasn’t feeling great, and we were snuggling together on the couch, reading, in the early evening, having just eaten supper, most of which he didn’t touch. And then for whatever reason, I began to remember being really sick on a rare cool and rainy fall Sunday in South Texas when I was maybe 9 or 10. I remembered being curled up on the living room couch, coughing, with my Snoopy pillow against my cheek, while my dad watched the Houston Oilers in his recliner and snacked on peanuts.

But mostly, I remembered my mom in the kitchen (not unusual, as she spends most of her waking moments there still to this day), making my favorite creamy potato soup. We’re talking smooth, rich, perfectly homemade potato soup. Soup that’ll smooth the rough edges off your soul with just a cupful. No lie.

I swear, I could smell it simmering. I could hear the spoon against the stainless-steel side of the soup pan as she stirred it. I don’t remember actually eating the soup that Sunday, and I don’t recall any of the conversations that might have gone on around me. But I do vividly remember Mom making that soup … for me.

So, here in Colorado, I handed the Stinkbug over to his dad, who was also watching football on TV, in a recliner. And I quickly drove the 20 miles to the grocery store for ingredients. Then I came home, and at 8 p.m. on a Sunday night, I began to make my son’s favorite homemade chicken noodle soup.

I could say that I did it because I want a Mom of the Year award. (Do they give those out? Because that’d be cool.) Or I could say I did it because I knew he’d likely be even sicker tomorrow, and the soup would comfort him. (Prediction verified, darnit.)

But somewhere inside, I know the real reason I made that soup. It’s because some day, I’d love for him to be holding his own sniffling kiddo on a cool fall Sunday (maybe they’ll be watching football)  – and I hope, in that moment, he’ll think of me and smile.

—————————————————————–

PS: Thanks, Mama, for making that soup that day. Just in case I didn’t tell you because I was a snot-nosed, smart-ass preteen. Which is unlikely, right? But just in case.


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You Must Try This Recipe: Shrimp Tacos With Corn-Avocado Salsa

Photo credit: Iain Bagwell, from http://www.cookinglight.com/food/quick-healthy/quick-easy-mexican-recipes-00400000054866/page26.html

Photo credit: Iain Bagwell, from cookinglight.com

This evening, my husband, son and I made the most awesome, fresh-tasting summer meal. And let me say right now that, being a South Texas girl with a Mama who cooks better than most professional chefs, I rarely rave about a taco recipe because who could ever improve on hers?

Well, this one comes close. We adapted from a Cooking Light recipe and made it our own. (The magazine called this “Mexican food,” by the way, and it’s not. It’s more California Meets Texas food.) Regardless, I highly recommend. And the greatest part is that it had plenty of smaller jobs that our son could handle. He was very proud of his lime-sour cream sauce.

Try it while the summer corn is still in season!

Shrimp Tacos With Corn-Avocado Salsa

3 ears of fresh sweet corn, cut off the cob

2 tsp. olive oil, divided

1 cup chopped green onions

1 cup chopped cilantro

Juice of 1 lime, divided

1/4 tsp. salt

1 tsp. coarse ground black pepper, divided

Dash of cumin, chili powder and garlic powder

1 large avocado, diced

1 lb. frozen shrimp (tails off) – defrosted

4 oz. sour cream (light)

White corn tortillas

1/2 cup canola oil

——————————————————————–

Mix corn with 1 tsp. of olive oil, spread in a roasting pan. Broil on high about 8 minutes until corn is lightly browned. Let corn cool.

Combine corn, avocado, cilantro, green onions, salt, 1/4 tsp. of black pepper, and juice of half a lime. Mix carefully so it doesn’t turn to mush!

Combine 2 tsp. of lime juice with sour cream to make the lime-sour cream sauce. Mix thoroughly. Kiddo says for about 15 minutes. “That’s how I got it perfect,” he says. Mom says 30 seconds at most. 🙂

Toss shrimp into sauté pan with remaining olive oil and add spices and the remaining juice in the lime. If the shrimp is making a ton of liquid as it cooks, pour off a good deal of the liquid as you cook. Cook the shrimp, stirring/tossing, for about 6 minutes or so – or until done.

Meanwhile, fry the corn tortillas in the canola oil until they are just beginning to get crunchy – you want them soft enough to bend easily still.

Top each warm tortilla with the corn-avocado mixture and a drizzle of the lime-sour cream sauce.

Enjoy with a light ale or ice-cold Dr Pepper, of course.

MMMMMMMMM.

 

 

Texas Women Bloggers


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Valentine’s Day in Colorado vs. Valentine’s Day in Texas

Valentine’s Day in Colorado:
images

 

 

 

 

Skiing Couples Wed Atop Colorado's Loveland Ski Area

 

 

 

 

 

Valentine’s Day in Texas:

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Both are pretty darn good, eh?


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Update on My Crack Addition (Dr Pepper)

It’s been three weeks now, and I’ve had only one Dr Pepper in a moment of weakness. And here’s the thing. It’s not getting easier! I still crave it like crack. When will this end? I need a patch. (And it’s a helluva good thing I never got addicted to Virginia Slims.)

Current Problems of Life Without Dr Pepper (not an exhaustive list):

Eating a burger today without Dr Pepper was like eating warm, freshly baked bread without real butter. It just shouldn’t be done.

Dr Pepper is a connection to home; it’s the national drink of Texas (unofficial). Without it, I’m a tad bit unanchored. And trust me, no one wants to be around me when I’m unanchored.

Coke is not a substitute. Neither is Root Beer. And don’t get me started on juice.

Water tastes like … nothing. Adding lemon makes it takes like lemon-nothing.

Coffee makes me speak really fast in meetings and pee too often. And I can’t drink it past 5 p.m. or I’m up all night craving Dr Pepper (and peeing).

Tea tastes like grass. Not the good kind.

I’m having to go to bed early just to keep myself from going to the SitNBull Saloon down the street to get a take-out Dr Pepper from the mean biker-bartender. Note: I don’t even think they have takeout cups, but I could bring my own. The biker-bartender would love that, I’m sure. I can see the look on his face right now.

Drinking vodka and wine at the same levels as I was drinking Dr Pepper is not advised by the American Medical Association.

My old stand-by comfort foods just aren’t the same without my refreshing, fizzy DP. Now, when someone asks, you want to go to Noodles? How about a bowl of chili? I say, eh.

The real kicker? My husband has quit Dr Pepper, too. And weight is dropping off him like <insert good metaphor I can’t think of right now>. Me? I’m gaining weight. Because in my sick little head, if I can’t have DP, then I’m damn sure gonna have pie and peanut butter.


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A Texas Christmas (Early) and Other Thoughts

We flew home for a quick holiday visit to South Texas this past weekend. As always, it was great to see my family, wear sandals and shorts in December, and enjoy my mom’s awesome cooking.

Mom made 12 pies at last count, and I think I ate 10 of them. We’re talking pecan, peach, lemon icebox, lemon black-bottom … mmmmm. We had her famous chili and beans for our “Christmas” lunch, along with homemade tamales. She also made all of her traditional cookies, and Dad barbecued my favorite sausage for me. It was all delicious, and I’m pretty sure I gained 10 pounds in three days, as evidenced by my jeans getting tighter and tighter each day. Ask me if I care!

The best quote from my son since we’ve been back was: “It sure is hard to come back here after eating at Grams’ house.” Which did not go over well, as he said it while eating a dinner my husband had cooked.

During the Texas Christmas gathering, we also enjoyed another rousing singing competition we call “Harris Idol.” My favorite moment was when the whole kid gang (minus my nephew who preferred to go deer hunting instead) sang Feliz Navidad as a finale, with all their hearts, even the parts they mumbled. It was priceless.

I don’t care who you are. This is funny.

There was the usual craziness in Texas, too, of course: We played our traditional Christmas Lights Game and some Unnamed People cheated badly. There was a strange Santa Claus toilet seat cover involved, dating back to the 1960s. My parents’ dog hid behind the couch a lot. I encouraged my kid to write “Wash Me” on my sister’s dirty prized Cadillac, which in hindsight might’ve been a mistake. We opened presents one at a time (to make the fun last longer) and there was disagreement as usual over whose turn it was. My son got a youth-size power drill. (And I’m totally on board with it. After all, he asked Santa for wood.) The usual country music CDs and knives and handheld spotlights were given and received. There were a few disagreements here and there, some harsh words may or may not have been spoken at one point. I was enjoying Hazelnut Martinis, so I’m not the best judge.

My son wants his own goats.

My son, by the way, loves Texas even more than I do. He cried for a long time at the airport — so much so that I truly think some people assumed I was abducting him. The only way I could get him to stop was to talk about all the things he’d do once he moved to Texas, which he plans to do as soon as he graduates from high school (as long as I come with him). He says he will attend Texas A&M (good boy), build his own log cabin on my family’s land, dig three water wells so he won’t run out of water, and drill one oil well so he won’t run out of money. He wants 10 dogs, three goats, three milk cows, five beef cows, one rooster, some chickens for eggs, and a pig. Also he will have three horses, and I get to ride one of them. The other two are his. And he plans on having several tractors because they are always breaking down. He’s got it all planned out — has even sketched out how he will design his log cabin. When I was his age, I’m pretty sure all I cared about was my Lite Brite and Raggedy Ann doll.

On a much sadder note, Newtown happened while we were home, too. Like so many people, there were entire moments when I couldn’t breathe when I heard the news. Could. Not. Breathe. But I couldn’t let myself get too vocal about all that I was feeling while I was home — I didn’t want to ruin Christmas with my family, a lot of whom are supporters of the NRA and who believe guns don’t kill people, people kill people.

Just typing that old cliché upsets me, actually. To me, that’s like saying (and I’m stealing this from a Twitter feed) chickens don’t lay eggs. People with chickens lay eggs.

But here’s the thing. We as a nation have to do something. Something is terribly wrong in our society. The easy availability of assault weapons — weapons designed and manufactured to kill — is part of the problem. I believe that with every ounce of my being. It’s not the only thing wrong, but it’s a large piece of the puzzle.

So I say this: Please, please, let’s have some rational discussions about assault weapons. Let’s demand a plan of action from our leaders.

Please.

For the sake of every little soul who was killed, for every parent who waited at that firehouse for their baby … who never came, for the children and adults who lived through the massacre and now have to go on with those images and emotions forever embedded in their brains and hearts, for our own children.

And to all those who say it won’t help to ban assault weapons, I say this: Maybe it will. It’s a start. And what if it COULD help? What if it could save one child’s life? It’s worth a try. Slippery slopes, be damned. Can you look a parent in the eye whose child was shot 11 times and say you are worried about losing your right to own a hobby gun?

That’s all I want for Christmas. For us, as a nation, to act on this.

In the meantime, I wish all of you, no matter where you stand on gun control issues, a warm holiday with your families. Tell everyone you love that you think they are pretty great. Make sure that every friend and family member knows that if they are ever feeling so completely hopeless that they want to take their life or others’ lives, that you are there and you will help them. Tell them that killing is never the answer. And to every family who lost someone to a mass shooting this year, I pray for your hearts to heal. And I’m not even the praying kind.

Sending love and peace to all.

 


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