Cheering myself Up ?
Posted: Mon Jun 12, 2017 1:38 pm
Today I'm putting what would normally be in the "Outpost Thread" (foods other than BBQ) in "Those Funny Cowboys Thread" - - - -hope I was right. 
Todays Menu was Slamed Sheeken (chicken fried chicken) a la Cinnamon/Sugar.
After I slammed the breasts with a tenderizing mallet. I reached in the Cabinet and took out "WHAT I THOUGHT WAS MORTONS NATURAL SEASONS" sprinkled generously and put the bottle back on the shelf.
Hmmm, "do I detect the aroma of cinnamon"? Took the bottle back out and tasted the contents only to discover that some time in the past I had salvaged an empty shaker bottle to use to hold a cinnamon and sugar rub. 
Should have rinsed the meat but opted only to blot them good with a paper towel. 
Chopped up some bacon and green own-yawns to sautee. That is the stuff that makes canned green beans taste like they "ain't".
Put what I prefer over taters as a side with this dish into the Rice Cooker.
Mixed up my secret recipe that was provided by a "PIONEER" (mix) - - when Grand Daughter was little she called it "White Grabbie".
Double dipped the breasts in buttermilk/egg wash and then seasoned flour (not with cinnamon this time). Into the hot oil, then on paper and onto my plate.
Every time I cook this Menu I always wonder how only 4 courses can dirty up some many plates, pans and utensils. Miss Lucy of 'Cajun Cooking" always says "A good cook is a messy cook" but I don't think she was referring to MOI.
It was good, however, "I" could taste a hint of cinnamon but probably because I knew it was there and since this is supposed to be funny here's the 'punchy line'. When the Wiffy finished her plate she said "Sweetheart, I think that this is my very favorite thing that you cook on the stove"- - - guess I need to keep some cinnamon in stock, eh?
Thank you for your indulgence or ignoring - - - either works for me.
Todays Menu was Slamed Sheeken (chicken fried chicken) a la Cinnamon/Sugar.
After I slammed the breasts with a tenderizing mallet. I reached in the Cabinet and took out "WHAT I THOUGHT WAS MORTONS NATURAL SEASONS" sprinkled generously and put the bottle back on the shelf.
Hmmm, "do I detect the aroma of cinnamon"? Took the bottle back out and tasted the contents only to discover that some time in the past I had salvaged an empty shaker bottle to use to hold a cinnamon and sugar rub. Should have rinsed the meat but opted only to blot them good with a paper towel. Chopped up some bacon and green own-yawns to sautee. That is the stuff that makes canned green beans taste like they "ain't".
Put what I prefer over taters as a side with this dish into the Rice Cooker.
Mixed up my secret recipe that was provided by a "PIONEER" (mix) - - when Grand Daughter was little she called it "White Grabbie".
Double dipped the breasts in buttermilk/egg wash and then seasoned flour (not with cinnamon this time). Into the hot oil, then on paper and onto my plate.
Every time I cook this Menu I always wonder how only 4 courses can dirty up some many plates, pans and utensils. Miss Lucy of 'Cajun Cooking" always says "A good cook is a messy cook" but I don't think she was referring to MOI.
It was good, however, "I" could taste a hint of cinnamon but probably because I knew it was there and since this is supposed to be funny here's the 'punchy line'. When the Wiffy finished her plate she said "Sweetheart, I think that this is my very favorite thing that you cook on the stove"- - - guess I need to keep some cinnamon in stock, eh?
Thank you for your indulgence or ignoring - - - either works for me.
I'm not much on Today's version of Chicken Fried Steak either, Justin, but when my Mom did them with Veal Cutlets they were delicious. Good ol Days, eh ?