This IMPULSIVE Week, November 8 through 15th

Don’t miss the Garage Sale in St. Philips Parking Lot, benefiting the newly formed Houston Cecilia Chamber Choir! The debut performance was phenomal to say the least, but my opinion is biased as I am on the board and a part of the ensemble.
Also, Impulse Artist Series is in full swing this week with a plethera of live performances and events. If you are looking for a fun evening out to explore Houston, check out Chris Becker at the local clubs under Impulse. Also. and you will have to look at this to believe it, the toy piano virtuosity of this highly accomplished professional musician can be found here also. I will not go into details on that one, but it does involve fried eggs also.
COVNET convocation in Houston this past week was a huge success! Met a lot of new people and visited with some old friends.
On Friday, I have been invited to an Art Opening at the Museum of Fine Arts here in Houston. It promises to be a great evening of guest artists exibiting some very new and avant garde works. As this is one of my first soiree’s into the artstic culture in Houston, considering casual business, high artsy or just jeans and boots for the exhibition. Houston Museum of Fine Arts is becoming world renowned as an epicenter of artistic development in many genre’s and I am happy to be a part of this arts scene now.
Also, make your plans now for the Messiah Sing A Long coming up in December (quele surprise) at St. Philips Presbyterian and that zanny conductor there, Dr. Justin Smith, is planning some other outside the box events I am sure you will like. Maybe the Galleria will never be the same!
We are doing house cleaning for the garage sale coming up and also the possiblity of a yard/garage sale here also to raise funds for ourselves. Ingenuity in these economic times leads to entreprenuers on every corner, at least that is what that man in the old cadillac that had set up shop said last night
I am beginning to audition pianist’s for a newly developing chamber ensemble concept here in Houston. The Impulse Series Artist Development Seminar on Saturday had people there from walks of the arts world and some very good speakers facilitating interesting discussions. The Culture Calendar put out by Spacetaker is a wonderful resource for any avid or even not so avid artsy person to find outlets to enjoy or express their innermost desires.

Also, for those that are looking for something outside the loop in Houston, check out El Matador Happy Hour and for the weekend festivities. Some really good karaoke and live entertainment happens here along with great food and interesting people. A real gathering place for the artsy fartsy type. Recipe of the week….
From Memphis, TennesseeLeonard’s Barbeque Sweet Mustard Coleslaw
1 cup mustard
1 cup heavy mayonnaise
1 cup vinegar
1 1/2 cups sugar
1 tablespoon salt
5 pounds finely chopped cabbage
1/2 cup diced sweet red bell pepper
2 tablespoons celery seed
Directions
Using a large mixing bowl, mix mustard, mayonnaise, vinegar, sugar and salt together until smooth. Next place the 5 pounds of finely chopped cabbage into a large mixing bowl. Then pour the liquid solution over the cabbage. Then add 1/2 cup diced sweet red bell pepper and 2 tablespoons of celery seed. Mix until all ingredients are evenly blended.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results

Preparing for Holiday Season

We are preparing for the holiday season here at Ukitena with some great events coming up. Be sure to keep checking back and add us to your favorites!

Led By The Nose…..Have we passed this mark yet?

Talk about a new concept, it’s amazing how many people in the world today are “led by the nose” so to speak.
As the world turns, yes just like a bad soap opera, deceit and falsehoods are the order of the day. AIG, taking the taxpayers money for an “economic” bailout, and then padding their own pockets with millions of dollars in benefits. In Texas, the Governor’s Mansion burns and immediately massive fund raisers are set up to rebuild his home while people are going to the unemployment line. Taxes are going up, the oil companies are still posting major profits, gas prices are fluctuating like a mad dog without a rabies shot, and they want more bail out money around the industrial special interests in the world. Humm, makes one think what’s going on around us.
Pondering this entire situation, it’s enough to make one cringe at the very thought of dealing with personal issues, such as love, respect, camaraderie, loyalty, business ethics and the ozone layer. These seem to be the least of our problems at the present time.
Questions of self worth arise left and right….the former major breadwinner is now the bag boy at the supermarket and glad to have that job. The previously voluminous realty market is heading into a major slump. Education, at least to a standard of excellence, is relegated to a testing system where the teachers are encouraged to teach the test and not the acquisition and exploration of the knowledge base of the world. Canalization skills and logic seem to be a thing of the past as more and more time is spent in mundane activities around the video games and the piecemeal family life we seem to have become accustomed to be at the root of the decimation of family values.
Oh well, back to the drawing board we go as we try to extricate ourselves from this virtual self destruct cycle of over consumption without the replenishment of the vital needs of our world.
Suggestion….there are tax breaks and shelters in the United States, that make the Stanford Financial scandal seem like child’s play. Take for instance, the tax breaks and incentives given to the oil industry for development and processing of depletable energy. Seems a bit confusing on the outside, since there is a major push for renewable energy to coincide or replace depletable energy. Just an FYI, these tax breaks include, but are not limited to ……. IDC’s Producing Wells, 70 to 85% of investment – write off the first year exemption, TDC’s, Labor Intensive Costs, Professional Services (usually the crony/family network) and the Accelerated Cost Recovery System, make the oil business a wonderful, in country, tax write off, contributing to the wealth of the nation, yeah, right…humm, seems a bit one sided there. Of course, if we, as taxpayers try these same things on our taxes, look out, audit city!
But Wait, there’s MORE! For a “dry hole” on an oil well, it’s a 100% write off as ordinary income. Leads one to believe the “exploration” phase of any major, minor or independent oil company is running a racket from self gratification and negating their fair share of taxes. A bit unfair for us plebeians I do believe…
Speaking of Oil Companies and the environmental damage they seem to produce worldwide, well, what one can say. The processes are out there for a cost efficient system to keep the mud pits clean and return back to the environment some livable lands. Instead, through negligent acts worldwide, groundwater and other aspects of the land are destroyed and tainted for generations to come, creating a waste land of once fertile ground and perhaps destroying potable water for thousands of miles around. Take for instance, the toxic red lake in Ecuador. For this ecological depravity, it will take generations to get it back up to snuff, so to speak, and be completely capable of producing foods and living space for humans or animals.
Of course, a Chevron employee was heard to say of this catastrophe, and the lawsuit from Ecuador that followed, “We can’t let little countries (people) screw around with big companies”. Oh Well, I guess they must be right, because Chevron, which took on the responsibility of this mess from Texaco, must be some divine figure that we haven’t learned about yet…Watch Out, that can be dangerous claming divinity in this day and time….But that statement does seem to make them feel “God Like”.
I could go on and on about other catastrophes, but I believe I’ll just go to bed and contemplate truth, honesty, justice and the American Way for a bit, perhaps I’ll re-read the Constitution of These United States and see what it really says about things.
Have a good one, sleep tight and pray your not anywhere around an industrial site!

Chocolate Fudge Pound Cake

StPh_Poster

Canna Phasion

Ingredients:
• Cake:
• 3 cups flour
• 2 3/4 cup sugar
• 1/4 cup cocoa
• 1/4 tsp baking powder
• 1/8 tsp salt
• 5 large eggs at room temperature
• 1 cup milk
• 2 sticks butter
• 1/2 cup canola oil
• 2 tsp vanilla
• Fudge Icing:
• 1 stick butter
• 4 tbsp milk
• 3 heaping tbsp cocoa
• 1 tsp vanilla
• 1 pound powdered sugar
Directions:
Cake: Mix softened butter, vegetable oil and sugar on medium speed with mixer. Add eggs one at a time, beating well after each, then add vanilla. Combine flour, salt, cocoa and baking powder in a small bowl. Add to butter mixture, one cup at a time, alternating with partial cup of milk, beginning and ending with flour mixture. Beat very well between milk and flour additions. Beat well on medium high before pouring into prepared tube or bundt pan. Bake at 325 degrees about 1 hour and 15 minutes or until done. Test for doneness in center of cake. Icing: Place butter, milk and cocoa over low heat and bring to slow boil, stirring constantly. Remove from heat right away and add vanilla. Slowly stir in powdered sugar to get to a thick, glossy consistency. Cool cake before serving.
Number of Servings: 10-12
Notes from the Cook: When making the icing, you may need more sugar than the one pound it calls for. I frequently do. Keep adding until the icing seems almost too thick to spread on the cake. If you don’t thicken it quite a bit, it will drip off the cake. If you get the icing too stiff or it gets too hard before you can get the whole cake iced, add a little milk in and make it spreadable again.

Jere’s Memphis in May BBQ Recipes

This is something I created when I was asked to cook for the Memphis in May BBQ Contest courtesy booth for a wine cooler distributor in Memphis. This received honorable mention from the judges at Memphis in May.
4 Gallons Cider Vinegar
2 Gallons Ketchup
¼ Gallon Yellow Mustard
1 Pound Butter
24 ounces Chili Powder
24 ounces Paprika
½ to 1 pound Dark Brown Sugar
Salt to taste
32 Ounces Pepper (to taste)
32 Ounces Cayenne Pepper (to taste)
½ Cup Angostura Bitters
Tabasco Sauce to taste
Choice of wine coolers, to your liking or your choice of any malt beverage, 6 pack or better

Melt the butter in a large pot, when melted add the ketchup and vinegar, stirring so the tomato ketchup will not stick to the bottom of the pot. Add the rest of the ingredients and use as basting for the cooking pork meats.
For this event, feeding a thousand plus at the courtesy booth, I used Boston Butts, about 500 of them and slow cooked with hickory charcoal and wood.
Served with BBQ Baked Beans and Hot Vinegar Mustard Slaw….Yum Yum

BBQ Baked Beans
3 Cans Pork and Beans
2 Cans Red Beans
1 Pound Bacon
2 Cups Molasses or Brown Sugar
2 Cups BBQ Sauce (Jere’s Memphis in May BBQ Sauce) thickened with equal parts ketchup and mustard. I use about a ½ cup of each added in for good measure
2 Diced Onions
3 Diced Green Peppers
Cayenne Pepper to taste
1 Pound BBQ fresh cooked or frozen

Drain the red beans and add to the pork and beans in a large bowl.
Dice the Bacon, Onion and Green Pepper, add to the mix in the bowl.
Mix the wet ingredients together and add to mix.
Add the BBQ Pork in and place in casserole or baking dish big enough to hold. Use your eye to figure that out Mildred.
The Cayenne pepper is to your personal liking. Me, I put a lot in there, makes for good endings that evening.
Have a great one! I sure did that day and still do making these things in my lil bitty kitchen…

Irish Soda Bread

Irish Soda Bread requires only a few simple ingredients: flour, baking soda, salt and buttermilk. Throw in a cup of raisins if you like, and some orange zest, too. Traditional Irish Soda Bread is made without these, however, as it was made as a daily bread to accompany meals. Enjoy the original version warm with a little low fat spread with some tea, or as an accompaniment to a lean beef stew.
Prep Time: 15 minutes
Cook Time: 45 minutes
Ingredients:
• 3 cups all-purpose flour
• 1 1/2 tsp baking soda
• 1 1/2 tsp salt
• 1 1/2 cups low fat buttermilk
Preparation:
Preheat oven to 375 degrees.
In a large bowl, stir dry ingredients together with a whisk. Make a well in the center and add 1 cup of the buttermilk, reserving 1/2 cup. Combine dry ingredients and buttermilk with a fork, gradually adding more of the remaining liquid until a soft dough is formed.
Knead the dough lightly on a floured surface for 1 minute. Form into a slightly flattened circle. Place on a parchment lined (or silicone baking mat) cookie sheet. Mark a large 1/2-inch deep X with a sharp knife and bake soda bread for 40-45 minutes. The bread is ready when it is golden and sounds hollow when tapped on the bottom.

Alan’s Chicken Casserole

2 Pounds Chicken Breasts
1 Can Crème of Mushroom Soup
1 Can Crème of Chicken Soup
2 cups Rice, cooked
1 Stick Butter
1 Pound Fresh Mushrooms (your choice) Chopped fine
4 cloves garlic, minced
3 to 4 Stalks Celery, Diced
3 Carrots, Shredded
1 Onion diced
½ Pound Bacon (or more as desired) fried and minced
3 tablespoons Poultry Seasoning augmented with fresh oregano and sage to taste
Salt and Pepper to taste

Put boneless skinless breasts in to boil in a stock pot with a bouquet of herbs including sage, pepper, thyme, and basil in lightly salted water. (Will make a nice chicken stock for soup or chicken and dumplings later on)
Gently melt the stick of butter while dicing the mushrooms, carrots, celery, onion and garlic. Sautee on low heat until tender and onion is translucent.
Put the cans of crème of mushroom and chicken soup together separately and fold in the sautéed vegetables with the butter in them.
Fry the bacon until crisp, add 2 tablespoons of the bacon grease to the soup mixture for extra flavor if desired. Add the minced bacon to the mix.
When chicken is white in the stock pot and done to your liking, take it out, let it cool and shred either with two forks of in food processor (I prefer the food processor on a couple of pulses). Add to the soup mixture and then combine the 2 cups of cooked rice into the mixture.
You’re almost ready to put it in the oven.
Add the cheese of your choice; I prefer Parmesan, Cheddar and Monterey Jack shredded. Add to mix and place in 350 oven for 45 minutes.
If the mixture needs thinning down a bit, add just enough milk or heavy crème to it.
I also add crushed cracker crumbs on top or bread crumbs for extra taste sensations.

Wonderful Peach Cobbler

The whole family likes this one!
Ingredients
• 8 fresh peaches – peeled, pitted and sliced into thin wedges
• 1/4 cup white sugar
• 1/4 cup brown sugar
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1 teaspoon fresh lemon juice
• 2 teaspoons cornstarch
•
• 1 cup all-purpose flour
• 1/4 cup white sugar
• 1/4 cup brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 6 tablespoons unsalted butter, chilled and cut into small pieces
• 1/4 cup boiling water
•
• MIX TOGETHER:
• 3 tablespoons white sugar
• 1 teaspoon ground cinnamon
Directions
1. Preheat oven to 425 degrees F (220 degrees C).
2. In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 2 quart baking dish. Bake in preheated oven for 10 minutes.
3. Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined.
4. Remove peaches from oven, and drop spoonfuls of topping over them. Sprinkle entire cobbler with the sugar and cinnamon mixture. Bake until topping is golden, about 30 minutes.

Crab Salad Recipe

CRAB AND SHRIMP SALAD
Serves 4 to 6
3/4 pound fresh crabmeat, preferably from stone crabs from the Atlantic or Gulf of Mexico
3/4 pound domestic wild-caught pink shrimp, cooked
1/2 cup Tartar Sauce (recipe follows)
1/3 cup minced fresh organic chives, plus 1 tablespoon extra for garnish
1/3 cup finely diced red onion
6 cups mixed organic baby greens
3 ripe tomatoes, stemmed and thinly sliced
6 tablespoons extra-virgin olive oil
Salt
Freshly ground black pepper
Sugar
1 ripe but firm avocado, halved, pitted, peeled, and cut lengthwise into thin slices
1 tablespoon minced parsley
With your fingertips, pick through the crabmeat to remove any pieces of shell or cartilage. Transfer the crabmeat to a mixing bowl. Pick through the shrimp to remove any fragments of shell, and then add the shrimp to the crabmeat.
Add the Tartar Sauce, chives, and red onion to the bowl. Gently fold the ingredients together until the seafood, chives, and onion are well mixed and evenly coated with the dressing. If not serving immediately, cover and refrigerate.
On 4 chilled main-course salad plates or 6 chilled appetizer salad plates, attractively arrange beds of the baby greens. Scoop the seafood salad in mounds on the center of each bed of greens.
Arrange the tomato slices attractively around the seafood salad and season them with just a pinch of sugar. Arrange the avocado slices attractively among the tomato slices; then, season both the avocado and tomatoes with salt and pepper to taste and drizzle them lightly with the olive oil. Garnish each plate with the remaining chives and the parsley and serve immediately.
TARTAR SAUCE
Makes about 1-1/2 cups
1-1/2 cups store-bought mayonnaise
1 tablespoon chopped cornichons (tiny French-style dill pickles)
1 tablespoon small rinsed and drained capers
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh chives
1/2 teaspoon sugar
Put the mayonnaise in a mixing bowl. With a spoon or a wire whisk, stir in the cornichons, capers, tarragon, chives, and sugar until thoroughly blended. Cover with plastic wrap and refrigerate until ready to use, up to 3 days.
This is the Wolfgang Puck recipe, for me, I play with it and in a simplistic way, combine Shrimp, Shredded Coleslaw Mix, a very light dressing of mayonnaise and salt and pepper. From there I can do anything with it, serve it crackers, on bagel bites or even with fresh grated cheese on it. My version came from the chef at a country club, Jerry Attaway, in Jackson, Mississippi and has fared me very well over the years.

Just How much does it cost to Praise God and Worship in today’s so called modernistic society?

24. No man can serve two masters: for either he will hate the one, and love the other; or else he will hold to the one, and despise the other. Ye cannot serve God and mammon.

- Matthew 6:24
I have written about the value of a human life in some previous postings and now I feel the strong need to address this particular issue.
It’s appalling to me that we place an inordinate amount of responsibility on a simple piece of paper and give it power over every aspect of our lives, even giving for the proliferation of some supposed secret word of love and hope. How can we, even as human beings, turn a blind eye to what is going on around us. In Houston, Texas, the poverty rate of the school children is 80 percent, at least that is what HISD is telling us, and all the facts and figures associated with that very large and seemingly hopeless school system. The teachers teach a test in order to propagate some funding metric from the state, instead of teaching reasoning and logic skills. Kids slip through the cracks, the dropout rate is 40 to 50 percent, and there is no incentive to learn….anything at all, just pass a test, and that will give you everything you need in life.
Well, coming from an educators standpoint, it’s not necessarily the teachers complete responsibility to guide each and every student to the trough of knowledge and wisdom, that responsibility lays in the laps of the parents and families of the children also, perhaps more than the teachers themselves. There is a very old adage, “You can lead a horse to water, but you cannot make it drink!” Well, for me, I would drink, but I’m not a horse, I don’t think I am at least, but then, I had the want to know feeling about who and what I am and how I can impact myself and the world around me. There is a wonderful experience in my life, studying with a great mentor, perhaps an icon of artistry and intellect, Mr. Robert Marcellus. In many peoples eyes and in mine, was one of the greatest and most prolific of the performing artists of the day. As I ended a rather exhausting lesson experience with him (as a point of reference, the second one I had with him), he, in his unobtrusive way made the statement “Jere, There is nothing I can teach you, you already know all there is to know. If you ever want to learn from me, let me know, I’ll be glad to share with you my knowledge and teach you my ways of doing things.”
I believe I will leave this topic here for now for further exploration, perhaps when someone wants to ask about the outcome, or perhaps share from their lofty perches that they place themselves and others on.