Too Depressed About the Depression

I have been particularly blue about the economy and the shenigans in Congress to feel like writing lately. But now I've been reading "One Second After" reviews and it has jogged me out of my apathy. According to this new book, some kooky country like North Korea or Iran will get hold of an electro magnetic pulse bomb and set two or three off in our atmosphere instantly stopping all things depending on electricity. One second after detonation, planes will drop from the sky, cars made after 1970 won't run, heat and electricity are gone which also means water from our sewer system. In addition, most communities have less than 30 days of food in the grocery stores so starvation looms. So I guess my plans to start a garden in the backyard seem timely but I don't know what to do about water. And, since I am squeamish about killing things, I guess I'll have to go vegetarian. Better go out and buy a few chickens for eggs, too.

Waiting for Global Warming

If worrying about the economy isn't enough, we also have a few additional worries including a near miss asteroid which could have wiped out our world and, of course, global warming. In Georgia, we are struggling through a ten year drought which makes global warming seem very real. However, recently we have been having weird cold weather. As I documented before, we got huge hail and tornadoes last week. This week we got five inches of snow in MARCH! And we got subfreezing temperatures. So where is global warming? In honor of the weather, I prepared my famous Chicken and Okra, the perfect dish to warm up your soul.

Chicken and Okra Stew

Cut up two or three chicken breasts into large chunks (thighs are great, too)

1 TBSP olive oil

One small sweet onion, chopped

2 cans tomatoes with green pepper (or use fresh green pepper)

2 cups of fresh chopped okra (can use frozen)

lemon juice

1 tsp of red pepper flakes (use more or less depending on your spice tolerance)

1/2 tsp garlic powder

salt and pepper to taste

fresh, chopped parsley

Fry the chicken in hot olive oil until brown on all sides. While chicken is browning sprinkle 1 - 2 tbsp of lemon juice on the okra in a bowl and set aside. (If using frozen, omit the lemon juice soak.)

Add the onion to the skillet (pushing chicken aside) and cook until limp. Add the cans of tomatoes, garlic powder and red pepper. Simmer , covered, for 30 -45 min until the chicken is done. Add the okra and simmer another 15-20 minutes with the lid off until okra is done. Add a handful of chopped parsley and salt and pepper to taste.

Serve over rice. This makes enough for 6-8 servings. I usually freeze half for later.