I haven't blogged in a while. I've been busy. And out of town. And sick. And then doing loads and loads of laundry. And sick of the computer. I'm sorry.
I did make a pie this weekend. I made my great-grandmother's pineapple pie for my neighbors. I gave it to one of them, with the disclaimer that I took a chance on the pineapple and coconut combo. I know they don't like nuts. I don't know how they feel about coconut. I'm still getting to know the neighbor boys.
The recipe makes two pies, so I had a piece of the other one last night. It was good....not the BEST pineapple pie I have ever made. (It needed more lime or lemon juice.) But it was still good.
So, since I haven't blogged. And since I'm lazy. I'm just reminding you about my grandmother's pineapple pie recipe...
Also, if you like pineapple, I saw the following recipe on Food Network several years ago. This is an amazing summer dessert! Especially if you love fresh pineapple. And rum.
Grilled pineapple with ice cream and rum sauce
(From Food Network.com)
Ingredients:
1 (3 to 4 pound) pineapple
Cooking spray
2 teaspoons butter
1/4 cup brown sugar
1/4 cup rum
1 pint light vanilla ice cream
Directions:
Cut the top and bottom off of the pineapple, peel and cut it crosswise into 8 rings, about 1/2-inch each. Use a spoon or apple corer to carve out the center core of each ring.
Spray a large grill pan with cooking spray and heat over a medium flame. Grill the pineapple, in 2 or 3 batches, for 2 to 3 minutes on each side, until it is nicely brown and grill marks have appeared. (You can also grill this on an outdoor grill sprayed with cooking spray before being heated.)
While the last batch of pineapple cooks, heat the butter, sugar and rum in a small saucepan over a low heat, stirring, until the sugar is dissolved and the sauce has thickened slightly, about 2 minutes. Remove the sauce from the heat.
Place a pineapple ring on each plate, scoop 1/4 cup of ice cream into the center of the ring, and drizzle about 2 teaspoons of sauce on top.
Monday, May 17, 2010
Wednesday, May 5, 2010
Five O'Clock Friday: Special Cinco de Mayo Wednesday Edition...oh, and some cookies
Today is a special day for our neighbors to the south. Its Cinco de Mayo, or Battle of Puebla day. As the northern neighbors, we Americans feel like it is our duty to celebrate another nation's holiday, probably because it gives us an excuse to eat massive amounts of chips and salsa and drink margaritas.
None-the-less, it is a holiday that even we in Mississippi like to celebrate. I mean, I can understand celebrating in Texas. There are lots of Mexican immigrants that live there. But, in Mississippi, the only folks I know celebrating Cinco de Mayo have no Mexican heritage what-so-ever. But that doesn't matter. We still get to drink tequila!
In honor of Cinco de Mayo, I made sugar cookies with a lime glaze last night. Talk about yummy! (I also made Joy the Baker's oatmeal pecan chocolate chip cookies. Find the recipe here - http://www.joythebaker.com/blog/2010/04/oatmeal-pecan-chocolate-chip-cookies/.)
I also wanted to post a make-shift recipe for a drink that one of my coworkers introduced me to - the margaveza. They used to serve these at The Grill, but last time I asked, it was off the menu. Basically its just a half and half mix of margaritas on the rocks and Dos Equis beer. Its worth trying!
Happy Cinco de Mayo! Have a great May 5!
Margaveza
How to make the margarita:
According to Tyler Florence, the basic margarita is a 3:2:1 ratio of tequila, triple sec and lime juice, respectively. That seems a big strong, but here are some different ways to mix your pitcher of margaritas.
Method 1: Pour 3 cups of white tequila, 3/4 cup of triple sec, and fresh squeezed juice from about 14 limes in a pitcher. Stir well.
Method 2: Mix 1 cup of white tequila, 1 cup of triple sec, 1/2 cup each of fresh squeezed lime and lemon juice in a pitcher. Add zest of 1 lemon and 1 lime, and mix with 1/3 cup of simple syrup (see below). Stir well! You may need to strain it as you pour into each individual glass.
For the simple syrup: Mix 1/2 cup of sugar with 1/2 cup of water. Boil until sugar is dissolved. Chill before you add to margarita mix.
Method 3: (The 3:2:1 method) Pour 3 cups of tequila, 2 cups of triple sec, and 1 cup of fresh squeezed lime juice in a pitcher. Add simple syrup and mix well.
To make a margaveza:
Fill glass halfway with Dos Equis beer. Top off with the margarita mix. Stir and serve with a lime wedge for garnish.
Sugar Cookies with Lime Glaze:
Adapted from recipes by Paula Deen and Rachael Ray
Cookie Ingredients:
1 1/2 cups confectioners' sugar, sifted
2 sticks of softened butter
1 egg
1 teaspoon vanilla extract
1 teaspoon pure almond extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon of cinnamon
Directions: In a bowl, cream together the sugar and butter, then mix in the egg and vanilla and almond extracts. In another bowl, stir together the flour, baking soda, cream of tarter and cinnamon. Mix the dry ingredients into the creamed mixture, then cover and refrigerate for 1-2 hours.
Preheat the oven to 350 degrees F.
Spoon out a quarter to half dollar sized piece of dough, roll into a ball, and flatten to about 1/4 of an inch thick. Place on cookie sheet and bake at 350 for 9-12 minutes.
Remove from oven and let cool on cookie sheet for about 5 minutes. Transfer to wire racks and cool completely.
Lime Glaze Ingredients:
1 cup confectioners' sugar
1 tablespoon (or so) milk
grated peel of 1 lime
juice of 1 lime (or so)
Directions: Whisk all ingredients together in a bowl until sugar is dissolved and glaze is smooth. I had to add a splash more of milk and lime juice to get the right consistency for drizzling.
Once cookies are cooled, drizzle glaze over top of cookies with a spoon or spatula. Let the glaze dry/set before serving.
Happy cooking!
None-the-less, it is a holiday that even we in Mississippi like to celebrate. I mean, I can understand celebrating in Texas. There are lots of Mexican immigrants that live there. But, in Mississippi, the only folks I know celebrating Cinco de Mayo have no Mexican heritage what-so-ever. But that doesn't matter. We still get to drink tequila!
In honor of Cinco de Mayo, I made sugar cookies with a lime glaze last night. Talk about yummy! (I also made Joy the Baker's oatmeal pecan chocolate chip cookies. Find the recipe here - http://www.joythebaker.com/blog/2010/04/oatmeal-pecan-chocolate-chip-cookies/.)
I also wanted to post a make-shift recipe for a drink that one of my coworkers introduced me to - the margaveza. They used to serve these at The Grill, but last time I asked, it was off the menu. Basically its just a half and half mix of margaritas on the rocks and Dos Equis beer. Its worth trying!
Happy Cinco de Mayo! Have a great May 5!
Margaveza
How to make the margarita:
According to Tyler Florence, the basic margarita is a 3:2:1 ratio of tequila, triple sec and lime juice, respectively. That seems a big strong, but here are some different ways to mix your pitcher of margaritas.
Method 1: Pour 3 cups of white tequila, 3/4 cup of triple sec, and fresh squeezed juice from about 14 limes in a pitcher. Stir well.
Method 2: Mix 1 cup of white tequila, 1 cup of triple sec, 1/2 cup each of fresh squeezed lime and lemon juice in a pitcher. Add zest of 1 lemon and 1 lime, and mix with 1/3 cup of simple syrup (see below). Stir well! You may need to strain it as you pour into each individual glass.
For the simple syrup: Mix 1/2 cup of sugar with 1/2 cup of water. Boil until sugar is dissolved. Chill before you add to margarita mix.
Method 3: (The 3:2:1 method) Pour 3 cups of tequila, 2 cups of triple sec, and 1 cup of fresh squeezed lime juice in a pitcher. Add simple syrup and mix well.
To make a margaveza:
Fill glass halfway with Dos Equis beer. Top off with the margarita mix. Stir and serve with a lime wedge for garnish.
Sugar Cookies with Lime Glaze:
Adapted from recipes by Paula Deen and Rachael Ray
Cookie Ingredients:
1 1/2 cups confectioners' sugar, sifted
2 sticks of softened butter
1 egg
1 teaspoon vanilla extract
1 teaspoon pure almond extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon of cinnamon
Directions: In a bowl, cream together the sugar and butter, then mix in the egg and vanilla and almond extracts. In another bowl, stir together the flour, baking soda, cream of tarter and cinnamon. Mix the dry ingredients into the creamed mixture, then cover and refrigerate for 1-2 hours.
Preheat the oven to 350 degrees F.
Spoon out a quarter to half dollar sized piece of dough, roll into a ball, and flatten to about 1/4 of an inch thick. Place on cookie sheet and bake at 350 for 9-12 minutes.
Remove from oven and let cool on cookie sheet for about 5 minutes. Transfer to wire racks and cool completely.
Lime Glaze Ingredients:
1 cup confectioners' sugar
1 tablespoon (or so) milk
grated peel of 1 lime
juice of 1 lime (or so)
Directions: Whisk all ingredients together in a bowl until sugar is dissolved and glaze is smooth. I had to add a splash more of milk and lime juice to get the right consistency for drizzling.
Once cookies are cooled, drizzle glaze over top of cookies with a spoon or spatula. Let the glaze dry/set before serving.
Happy cooking!
Monday, May 3, 2010
Cream Cheese Cookies
Cinco de Mayo is this week. Its a Mexican holiday, but celebrated quite fervently in my former Texas hometown. I love any excuse to have a party, especially when you get to drink margaritas.
I've been reading quite a few blogs that have featured Cinco de Mayo recipes lately. Many of them are lime-flavored cookies. I've been trying to decide exactly which cookie I would make in honor of the holiday. While doing that, I put out a request on Twitter and Facebook for feedback. In the midst of that, an old high school friend sent me the following recipe. Sounds delish! I had to post! Maybe I'll make these instead!
Cream Cheese Cookies
Ingredients:
1 cup butter, softened
1 (3 oz) cream cheese, softened
1 cup sugar
1 egg yolk
2 1/2 cups all purpose flour
1 tsp. vanilla
Directions: Cream butter and cream cheese. Slowly add sugar, beating until fluffy. Beat in egg yolk. Add flour and vanilla; mix well. Chill dough at least 1 hour. Shape dough into 1-inch balls; place on greased cookie sheets. Bake at 325 for 12-15 minutes. These cookies DO NOT brown. Cool completely before frosting.
Frosting Ingredients:
2 cups confectioner's sugar
2 tsp. milk
1 tsp. vanilla extract
1 (3 1/2 oz) cream cheese, softened
Side note from Rachel: My mom has always made these at Christmas time and puts red and green candied cherry halves on top. I top with a peppermint or crushed peppermint, or use peppermint flavoring for Christmas. For spring and summer, I love to do lemon iced ones and add just a hint of yellow color to the icing (these may be my favorites). I keep meaning to make some using the strawberry cream cheese in the frosting and see how that turns out, but haven't gotten around to it yet. I think lime sounds yummy. Orange or banana might be good, too. Such a good cookie, and so versatile! And you can switch the vanilla in either the cookie or the icing to flavor whichever (or both)...lots of variations!
Thanks for the recipe, Rachel! Adding this to my to-do list!
Happy cooking!
I've been reading quite a few blogs that have featured Cinco de Mayo recipes lately. Many of them are lime-flavored cookies. I've been trying to decide exactly which cookie I would make in honor of the holiday. While doing that, I put out a request on Twitter and Facebook for feedback. In the midst of that, an old high school friend sent me the following recipe. Sounds delish! I had to post! Maybe I'll make these instead!
Cream Cheese Cookies
Ingredients:
1 cup butter, softened
1 (3 oz) cream cheese, softened
1 cup sugar
1 egg yolk
2 1/2 cups all purpose flour
1 tsp. vanilla
Directions: Cream butter and cream cheese. Slowly add sugar, beating until fluffy. Beat in egg yolk. Add flour and vanilla; mix well. Chill dough at least 1 hour. Shape dough into 1-inch balls; place on greased cookie sheets. Bake at 325 for 12-15 minutes. These cookies DO NOT brown. Cool completely before frosting.
Frosting Ingredients:
2 cups confectioner's sugar
2 tsp. milk
1 tsp. vanilla extract
1 (3 1/2 oz) cream cheese, softened
Side note from Rachel: My mom has always made these at Christmas time and puts red and green candied cherry halves on top. I top with a peppermint or crushed peppermint, or use peppermint flavoring for Christmas. For spring and summer, I love to do lemon iced ones and add just a hint of yellow color to the icing (these may be my favorites). I keep meaning to make some using the strawberry cream cheese in the frosting and see how that turns out, but haven't gotten around to it yet. I think lime sounds yummy. Orange or banana might be good, too. Such a good cookie, and so versatile! And you can switch the vanilla in either the cookie or the icing to flavor whichever (or both)...lots of variations!
Thanks for the recipe, Rachel! Adding this to my to-do list!
Happy cooking!
Saturday, May 1, 2010
Dad's French Toast
This morning I woke up, came in the living room, and low and behold, breakfast was not being cooked! That's a shocker at my parents' house. I sat there for a while, and decided to get up and get something to eat. Then my dad interjected,"What do you want for breakfast? I'll cook." I said I would eat oatmeal or grits, but he volunteered french toast. How could I refuse! It was delicious! Here's the recipe:
Ingredients:
sliced bread of choice (if you have a baguette, that's good too)
3 eggs
3/4 cup of milk
2 tbsp all purpose flour
a splash of vanilla extract
cinnamon
Directions:
Preheat a large cast iron skillet (cornbread pan)that has been lighted brushed with oil or sprayed with pan. (You can use any large skillet, actually. My dad prefers cooking with cast iron whenever possible.) Beat eggs and put in a bowl or shallow dish. Add milk, flour and a splash of vanilla (probably about 1-2 tsp.) Dip bread in egg mixture, coating both sides well. Transfer to a cast iron skillet and cook for about 3-4 minutes on one side, until slightly browned. Flip bread and cook the other side until done. Place french toast on plate, and lightly sprinkle with cinnamon or cinnamon sugar. Serve with pancake syrup.
Yummy,yummy french toast! And yes, I am sitting at the table blogging this as my parents are finishing their meal. It was that good!
Happy cooking!
Ingredients:
sliced bread of choice (if you have a baguette, that's good too)
3 eggs
3/4 cup of milk
2 tbsp all purpose flour
a splash of vanilla extract
cinnamon
Directions:
Preheat a large cast iron skillet (cornbread pan)that has been lighted brushed with oil or sprayed with pan. (You can use any large skillet, actually. My dad prefers cooking with cast iron whenever possible.) Beat eggs and put in a bowl or shallow dish. Add milk, flour and a splash of vanilla (probably about 1-2 tsp.) Dip bread in egg mixture, coating both sides well. Transfer to a cast iron skillet and cook for about 3-4 minutes on one side, until slightly browned. Flip bread and cook the other side until done. Place french toast on plate, and lightly sprinkle with cinnamon or cinnamon sugar. Serve with pancake syrup.
Yummy,yummy french toast! And yes, I am sitting at the table blogging this as my parents are finishing their meal. It was that good!
Happy cooking!
Friday, April 30, 2010
Five O'Clock Friday: Mint Juleps
This weekend, a very famous Southern tradition will take place. It is the 136th running of the Kentucky Derby. (That's a horse race, my friends. Its for 3-year-old thoroughbreds.) Its kind of a big deal.
One tradition that is synonymous with the Derby concerns fashionable hats. This particular event gives ladies (and some men) the excuse to go all out and wear the biggest, most ridiculous looking hats you have ever seen! I love it! Its so British.
Ever since my appearance as Eulalie Mackecknie Shinn (the mayor's wife in The Music Man) in high school, I have been obsessed with hats. I love them, but don't have the occasion to wear them often. When I was in New Orleans recently, there was a display for a hat shop at the Ritz. I just stood and stared at them for a while. It reminded me of when Scarlet O'Hara and Rhett Butler went on their honeymoon. She had hats like that. (Okay, so maybe my hat fascination dates back to the junior high days when I was completely obsessed with Gone With the Wind.)
Anyway, if I ever go to the Kentucky Derby, then I'm totally spending a whopping load of money at the New Orleans hat shop, Fleur de Paris. I don't care how much it costs. I think it would be completely decadent to have an original hat from a proper shop.
Enough about hats....
That brings me to the actual point of today's post. Another famous Derby tradition concerns booze. More specifically, whiskey. Or bourbon. Or Kentucky whiskey, which is bourbon. I honestly don't know much about booze, so I really don't know the difference. But, whatever-you-call-it-booze is mixed with mint and sugar, and turns into mint julep. This is a very famous Kentucky tradition, or so I hear.
In honor of the Kentucky Derby, which takes place this weekend, let's drink mint juleps and wear hats. I bet it would be fun!
The Early Times Mint Julep Recipe
Taken from the Kentucky Derby website
Ingredients:
2 cups sugar
2 cups water
Sprigs of fresh mint
Crushed ice
Early Times Kentucky Whisky
Silver Julep Cups
Directions: Make a simple syrup by boiling sugar and water together for five minutes. Cool and place in a covered container with six or eight sprigs of fresh mint, then refrigerate overnight. Make one julep at a time by filling a julep cup with crushed ice, adding one tablespoon mint syrup and two ounces of Early Times Kentucky Whisky. Stir rapidly with a spoon to frost the outside of the cup. Garnish with a sprig of fresh mint.
The best times are enjoyed responsibly. Early Times Distillery Co., Kentucky Whisky. 40 percent Alc. By Volume. Louisville, KY 2006.
And since I was on the site, I'll post a bonus recipe because 1. I like vodka, and 2. this sounds good!
The Oaks Lily®
Ingredients:
1 oz. Vodka
1 oz. Sweet and Sour Mix
3 oz. Cranberry Juice
Splash of Triple Sec
Directions: When the ingredients are mixed, place the pinkish cocktail in an official Oaks Lily® glass (stem-less wine glass) with crushed ice, add a straw and garnish with an orange wedge and cherry.
SIDE NOTE: While updating my blog, I realized I haven't posted since last Friday. Its been such a busy week. Don't judge me for posting two boozy recipes in a row. I'll get some food on here soon. Maybe I'll post something special from the grandmother birthday party I'm attending on Saturday!
Happy cooking! Don't drink and drive, and drink responsibly!
Saturday, April 24, 2010
Waiting out the storm....
Did you know you can have a more serious tornado watch than just a regular ole tornado watch? Yes, its called a PDS watch. That means…holy crap you better look out and nail down your petunias watch…or, in technical terms, a “potentially dangerous situation” tornado watch. We’re under one of those right now, and I’m just sitting at home waiting for something bad to happen.
You know what’s weird? I used to be super scared of storms…but today I’m sitting here kinda wanting one to happen, but at the same time, as a homeowner, insurance carrier, not super rich person…not wanting one to happen. I like the excitement and drama of tragedy, but I really don’t like the effects of it. Am I totally weird or what?
When I was in college I went through a couple of…incidents…that made me scared of storms. The first was my junior year in college. I was at home painting my kitchen, and it was raining. All of a sudden, you couldn’t see outside because of all of the wind, rain and debris flying by. My roommate was on her way home from school, and called as the sirens went off. She couldn’t make it home, so I recommended she get out of the car and in the ditch. Then I frantically tried to scoop up the cats and get in the bathroom. It was really scary. I called my mom, and she told me just to call down and it would be okay. (She didn’t realize what was going on outside.)
After the fact they said it wasn’t a tornado, but straight line winds. They were in excess of 100 miles per hour. That’s like a big ole hurricane hitting land 5 hours north of the coast. It was crazy. The roommate finally made it home, with thanks to some city workers who found her and brought her and her car to the house, and we sat in the bathroom with no power for a while. We finally got out and drove around. It was bad.
I had no more fence in my backyard, and a few missing shingles, but that was, rather luckily, all the damage to my house. The way the storm passed over, my home was protected by the ones around me. However, the bank on the edge of my neighborhood lost a brick wall. Wal-Mart, a stone's throw away, lost a big part of the roof. Some of my neighbors had major damage. A HUGE old, oak tree was completely uprooted. It was scary stuff.
Not long after that…incident…I went to work for the second summer in a row at a church camp on the MS coast. We watched a major tropical storm hit Houston and flood the city, waiting for it to make its way east. It came. We had lots of tornados, and we spent the night sitting in the stairwell of our staff house waiting to see what was going to happen.
The next morning I woke up and went to work. I had about a 2-3 block walk from my house to the office. I probably could have taken a boat to work that way. The water in the parking lot was up to mid-calf. I can’t believe I walked through that in flip flops…
Several of us checked on the 700+ guests we had on campus. Everyone was okay, but we had no power and we were flooded in parts. As the public relations intern for the summer, I answered the phones. Concerned parents and friends called trying to decide if they should come get their kids. At this point, they were okay. We just were water logged.
I worked my first crisis communication situation as a 20 about three-fourths of her way through her college education. Talk about trial by fire! I was working with about 2 hours of sleep under an intense amount of stress. I remember snapping terribly at one of my friends that day, but I don’t think they knew the kind of calls I was fielding at the time. I learned a lot about that storm, Tropical Storm Allison, to be exact. I learned a lot about being a communicator and a lot about how to handle stress in very serious situations.
I think I’m actually better at keeping calm when something super important is on the line. I mean, I totally stress myself out at work sometimes. I tend to be…a little tightly wound…to quote my boss. I know this. I’m a perfectionist. However, when it comes to a crazy, scary situation, like bad weather, I can keep my calm. Hmmmm….
It took a while for me to get over my fear of storms after that. But not long after these incidents I moved to Texas. I lived through lots of storms in my near 7 years there. I’m okay with storms now, though I do admit I get a bit nervous. I just don’t freak out like I used to.
So, I’m sitting here, watching the news…realizing we are under a PDS tornado watch, and keeping my cool. I’m waiting for it to come, but not too expectantly. I don’t think anything bad will hit my area. I know I said I kinda wanted it to, but really…if I think about it…I don’t. I like my house intact. And I just redid my yard.
I do have to send thoughts and prayers to my fellow Mississippians who have been hit by tornados today. They are out there. There has been some major damage in some areas. I hope everyone is okay.
God, watch over us. Protect us. Guide us. Be with us.
You know what’s weird? I used to be super scared of storms…but today I’m sitting here kinda wanting one to happen, but at the same time, as a homeowner, insurance carrier, not super rich person…not wanting one to happen. I like the excitement and drama of tragedy, but I really don’t like the effects of it. Am I totally weird or what?
When I was in college I went through a couple of…incidents…that made me scared of storms. The first was my junior year in college. I was at home painting my kitchen, and it was raining. All of a sudden, you couldn’t see outside because of all of the wind, rain and debris flying by. My roommate was on her way home from school, and called as the sirens went off. She couldn’t make it home, so I recommended she get out of the car and in the ditch. Then I frantically tried to scoop up the cats and get in the bathroom. It was really scary. I called my mom, and she told me just to call down and it would be okay. (She didn’t realize what was going on outside.)
After the fact they said it wasn’t a tornado, but straight line winds. They were in excess of 100 miles per hour. That’s like a big ole hurricane hitting land 5 hours north of the coast. It was crazy. The roommate finally made it home, with thanks to some city workers who found her and brought her and her car to the house, and we sat in the bathroom with no power for a while. We finally got out and drove around. It was bad.
I had no more fence in my backyard, and a few missing shingles, but that was, rather luckily, all the damage to my house. The way the storm passed over, my home was protected by the ones around me. However, the bank on the edge of my neighborhood lost a brick wall. Wal-Mart, a stone's throw away, lost a big part of the roof. Some of my neighbors had major damage. A HUGE old, oak tree was completely uprooted. It was scary stuff.
Not long after that…incident…I went to work for the second summer in a row at a church camp on the MS coast. We watched a major tropical storm hit Houston and flood the city, waiting for it to make its way east. It came. We had lots of tornados, and we spent the night sitting in the stairwell of our staff house waiting to see what was going to happen.
The next morning I woke up and went to work. I had about a 2-3 block walk from my house to the office. I probably could have taken a boat to work that way. The water in the parking lot was up to mid-calf. I can’t believe I walked through that in flip flops…
Several of us checked on the 700+ guests we had on campus. Everyone was okay, but we had no power and we were flooded in parts. As the public relations intern for the summer, I answered the phones. Concerned parents and friends called trying to decide if they should come get their kids. At this point, they were okay. We just were water logged.
I worked my first crisis communication situation as a 20 about three-fourths of her way through her college education. Talk about trial by fire! I was working with about 2 hours of sleep under an intense amount of stress. I remember snapping terribly at one of my friends that day, but I don’t think they knew the kind of calls I was fielding at the time. I learned a lot about that storm, Tropical Storm Allison, to be exact. I learned a lot about being a communicator and a lot about how to handle stress in very serious situations.
I think I’m actually better at keeping calm when something super important is on the line. I mean, I totally stress myself out at work sometimes. I tend to be…a little tightly wound…to quote my boss. I know this. I’m a perfectionist. However, when it comes to a crazy, scary situation, like bad weather, I can keep my calm. Hmmmm….
It took a while for me to get over my fear of storms after that. But not long after these incidents I moved to Texas. I lived through lots of storms in my near 7 years there. I’m okay with storms now, though I do admit I get a bit nervous. I just don’t freak out like I used to.
So, I’m sitting here, watching the news…realizing we are under a PDS tornado watch, and keeping my cool. I’m waiting for it to come, but not too expectantly. I don’t think anything bad will hit my area. I know I said I kinda wanted it to, but really…if I think about it…I don’t. I like my house intact. And I just redid my yard.
I do have to send thoughts and prayers to my fellow Mississippians who have been hit by tornados today. They are out there. There has been some major damage in some areas. I hope everyone is okay.
God, watch over us. Protect us. Guide us. Be with us.
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