Monday, September 21, 2009

...weekend in review...finally!

Change, featuring Luther Vandross...music inspired by my weekend.

...Well, I finally had a weekend to myself...I didn't focus on any one's needs but my own...It's been at least 6 months since that's happened....and I relished every moment...I hung out with a friend who said, "whatever you want, that's what were gonna do...it's all about you today." What, where did he come from? Oh yeah, he's been there all along...I've just been too blind and busy to notice...I decided to stay in and have a grown and sexy evening...I almost forgot what that was...we ordered jerk chicken, drank patron tequila, listened to old school R&B luv songs. We laughed, talked and cried It really reminded me how good it feels when someone you really care about really cares about you too...I can honestly say, my faith in men may have been restored...I felt like I could do anything...and I did...I got so much done...even did the laundry, lol...If I had more weekends like this I would solve the health care crisis in a week...lol







...put the luv into sunday dinner...just in time for Mini to come home. Here's the sweet potatoe recipe from Patti LaBelle's cookbook, LaBelle Cuisine. If your looking for really easy soul food recipes this is the cookbook for you.

Canndied Sweet Potatoes

8 Orange fleshed sweet potatoes (4 pounds)
1/2 c packed light brown sugar
1/2 c granulated sugar
3/4 c chopped pecans (I used walnuts)
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
8 tablespoons (1 stick) unsalted butter, softened
1/2 cup boiling water
1/4 cup raisins (optional)


Preheat oven to 325...lightly butter a 9 x 13 inch baking dish
Bring a large pot of lightly saled water to a boil over high heat. Add the sweet potatoes. Cook until tender, about 25 minutes. Drain. Rinse under cold running water until cool enough to handle. Peel the sweet potatoes.
In a medium bowl, combine the sugars, pecans, cinnamon, nutmeg, and ginger. Slicing the sweet potatoes into 1/2 inch thick rounds as you go, layer about one third of the sweet potatoes in the prepared baking dish. Sprinkle with one-third of the sugar/pecan mixture and dot with one-third (a scant 3 tablespoons) of the butter. Repeat with another layer of sweet potatoes, half of the remaining sugar/pecan mixture, and another scant 3 tablespoons of butter. Top with the final layer of potatoes, the remining sugar/pecan mixture, and the remaining butter. Pour the boiling water into the dish, around the sweet potatoes, not over them. Put potatoes in oven, basting occationally with the syrup that forms in the dish, until the sweet potatoes are glazed, about 45 minutes. Let stand 5 minutes. Serve hot. Enjoy!


4 comments:

  1. This comment has been removed by the author.

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  2. Im glad you enjoyed your weekend.I know it was well needed. Going to try the sweet potatoes

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  3. I give your weekend experience two thumbs up! Wheeeeee!!!! I'm glad you enjoyed yourself! You deserve it!!

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  4. i stumbled on your blog from somewhere, and i am laughing. about your grownup weekend. the best.
    jerk chicken, r & b, patron, getting the laundry done to boot. it doesn't get any better. and i suspect i am decades older than you.

    ReplyDelete

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