I’m not a spontaneous person but occasionally force myself out of my comfort zone to advance myself. At these points, I will decide I am compelled to do something specific that involves risk or is indulgent. A small incident stays in my mind as a metaphor for this and I really flubbed it. My then relatively new boyfriend took me to North Georgia to meet his family and a well-meaning relative brought up something from his past that made us both woefully uncomfortable. I was polite while wanting to scream. I wanted to shed this discomfort and decided right then and there, I must race down the dock to dive into the sun-dappled lake. As I pounded bare feet on the boards of the dock, I felt on the precipice of liberation and anticipated the cool, cleansing waters. It would be just like that scene in “On Golden Pond” when the frustrated daughter frees herself by diving in the lake. I got to the end and propelled my body out over the water using my best racing dive from childhood and exulted in the expectation of refreshing cold water. Instead, my body sliced into very warm water that clung to the top of the lake. Because of the racing dive, I slithered into the hot water above the anticline and felt heat embrace me like a warm blanket. Disappointed to say the least, I opted to make the best of it or at least tried. I demonstrated to my boyfriend my chops with the butterfly stroke and enjoyed the view of the lake. I rationalized it was still refreshing to get wet. Sometimes the fantasy is better than the reality. Likewise, sometimes a dream realized takes awhile to manifest in real life. We all have regrets and mistakes we can count. When I first moved to Texas, I knew I was taking a big chance that I would not like it and at first I flubbed some things at work and personally in that I clung to my past and definitions that applied then. When I let go and learned to learn again, I expanded my life. It was like flopping into hot water on the lake but coming to love the place, people and opportunities. Years later, I felt compelled to make another major change, but I did not know how.

The sign that called to me to make changes

I was working in an office building downtown and would ritualistically make my way to lunch in Houston’s tunnel system. Typically, I wouldn’t venture far and go to my favorite Vietnamese place for pho. I became addicted to the tofu curry too. Across the way from the lunch table was a store that sold all kinds of cutesy accessories, like koozies for wine glasses and cheap bangles. Ladies, you know what I’m talking about: pink and green zebra print picture frames and the whole genre. A faux chalkboard paint sign beckoned to me, day in and day out. It says, “Go Jump In The Lake.” This tended to make me smile or grimace when recalling the hot water incident. Then I reflected on the temptation to go jump in a lake. The need to go jump in the lake of life. The desire to make another major change. I just didn’t know what it should be. But I would worry too about poor choices past and how sometimes there is no recourse. The anxiety and inertia would hold me in the comfortable place. One day my boss asked to speak to me privately. The conversation was surprising and yet logical. The upshot was I had an amazing opportunity for which I am very grateful. Had this change in direction not be considered, I would not have jumped into the next lake. I’m still swimming around in water that sometimes doesn’t feel as comfortable as I would like and trying out different strokes. Later, I started my own business and just keep taking more strokes. And, oh yeah, I went back to buy that “Go Jump in the Lake” sign. Don’t hold yourself back. Reclaim your life.

The Sage Leopard

I rushed to answer the front door with my hair rolled up in curlers. My friend greeted me wearing white gloves, a straw hat and a bright dress with a petticoat. She graciously handed me a hostess gift, a miniature rose plant. I was actually ready for the party in my hair rollers because it was a Steel Magnolias theme party and I looked like I might just be sitting at Truvy’s beauty parlor. The movie was playing on the living room TV and all the guests knew all the lines.

The party welcome sign read, “if you don’t have anything nice to say, come sit by me,” a line by Clairee in Steel Magnolias. The green hat resembles the one Drum wore while shooting birds before Shelby’s wedding.

As for the food, we do have boudin in the freezer from a recent trip through Louisiana, but I am not a Cajun cook and felt I’m not ready for that challenge. Opting to stay in the South for the menu planning, I pulled out my copy of the Best of the Best from Georgia Cookbook. I came up with this game plan:

• Chicken Savannah – breaded chicken breast baked with new potatoes, mushrooms and artichokes with a cream sauce

  Prepping the mushroom cream sauce for the Chicken Savannah.

• Vidalia Sweet Onion Appetizer – chopped Vidalia onion dip baked in a pie dish with shredded Swiss cheese and a little mayonnaise. Baked until bubbly and served with Ritz crackers.
• Watermelon Fire and Ice Salsa – this may just be better than tomato salsa. It was served with chili lime tortilla chips.
• Buckhead Rice – casserole baked with cooked rice, egg, milk, Cheddar cheese, a package of frozen spinach, chopped onion, Worcestershire sauce, and dried marjoram, thyme and rosemary.

  Pull recipes from the same cookbook for a unified theme for a party menu.

• Buttermilk Bowtie Pasta Salad – I actually forgot to serve this! I’ve previously paired it with burgers and love the black beans, bell peppers and cilantro in the buttermilk lime dressing.
• The guests brought cornbread, a shrimp-avocado-tomato salad, cherry Bourbon and Coke, a fruit Chantilly cake, and a Hummingbird cake.

The cakes were my favorite food of the night. My friend baked the Southern Living Hummingbird Cake and the combination of pineapple and banana is perfect. I’m inspired to bake on of my own before too long. It looks similar to carrot cake but tastes oh so much better.

What’s left of the cakes? Not much!

The best part of the party was the company. One friend brought a neighbor, which is such a fun way to meet new people. Always suggest your guests bring a friend you don’t yet know. Someone asked about the hand-painted Magnolia House sign over the stove. We explained I made it to celebrate all the magnolia trees around the house. There are two huge ones in front, along with a tulip magnolia. Plus there is a little gem magnolia, a D.D. Blanchard magnolia and another tulip magnolia in the back. After the movie, we walked around the yard to show guests the trees and other plants.

The Sage Leopard, our dog Higgins, rests after the party on the seat where he favorite guest had sat.

We had to wait until twilight when the sun is not as wilting as during a southeast Texas summer afternoon. The heat, in fact, inspired the whole idea of a movie watch party. Bring your guests over for a watch party to enjoy each other in the A/C, catch up and say movie lines together. If you don’t have anything nice to say, come sit by me.

Cheers,

The Sage Leopard

Chester B. joined Molly Mae in heaven yesterday and our hearts are heavy. They’re heavy because they are so filled with the endless love this generous soul always gave us. Byron in 2008 adopted Chester, already a mature dog living at a rescue ranch.

The day they met in 2008, Byron signed on to be Chester’s human.

The intent was for Chester to be Molly’s companion but he was a friend to everyone he met and the steady rock of Byron’s home. He was a lot like Byron: caring, kindly, gracious, nonconfrontational, loyal, quiet and loving. Chester really liked to give hugs. A little over a year ago, he was given 30 days to live without medical intervention and Byron elected to give him chemotherapy. The dog went through chemo twice but it stopped working this April, when he was already over 13 years old. The past couple of months he didn’t show he was still suffering as it quietly reemerged. Instead, Chester enjoyed life per usual, and by that, I mean making the most of everyday. Each morning, Chester liked to enthusiastically start with a healthy breakfast before a snuggle session. He would stretch and hug and stretch more. Then hug again. Chester absolutely loved hanging out in the garden and backyard to watch the world go by. He was known to occasionally bag a dove (sneakily).

Chester B. enjoying the outdoors

He acted very casual but he was serious about being steadfast. Between Molly and Higgins both being bossy boots, he stoically put up with a lot of nonsense. He would walk up to his humans and gently nudge for a little gratitude and petting. He also kissed when he felt appreciative. Chester was extraordinary with children. He was so loyal it felt as if he would be with us forever. Yesterday, he suddenly suffered from brain swelling and he was brave. He was able to say good-bye to many medical caregivers who got to know him. His grace was widely felt. Now, he truly is with us forever as our guardian angel. We love you, Chester, and are eternally grateful.

Love, Katharine & Byron

The Sage Leopard

Every time we go to our neighborhood Mexican restaurant, I order their desebrada, a shredded beef stewed in tomatoes and spices. Well, it tastes and looks like tomato. I order this for dinner as well as breakfast (Texas is the land of breakfast tacos). The beef tastes amazing cradled in soft tacos. I keep saying I will try to make this at home. Why put off today for another day and another day, etc.? Desebrada is traditionally made with goat meat. I’ve opted for chuck beef, which is shoulder meat.

Searing the chuck roast in a cast-iron skillet with oil

Before I get to the ingredients and recipe steps, I want to stress the importance of the right equipment. For this recipe, I have a cast-iron skillet and a crock pot slow cooker. In lieu of a skillet, I recommend a Dutch oven to sear the meat. While you’re cooking, you can sing out “Desebrada” to the tune of “Desperado!” (my boyfriend’s idea).

Ingredients:

• 2.5 pound chuck roast
• vegetable oil

  All the ingredients assembled in the slow cooker, including red wine and Rotel

• 1 can Rotel
• 1 cup red wine
• 3-4 cloves of garlic
• 2-3 jalapeños
• 1-2 bay leaves
• 1 Texas sweet onion
• chili power, cumin, salt and pepper
• freshly chopped cilantro
• Optional garnishes/sides: homemade coleslaw (just mix mayo, lime juice and Rice wine vinegar and toss in a bag of shredded cabbage); avocado; shredded cheese; sour cream, jalapeños (freshly sliced or pickled) and hot sauce

Directions: Heat vegetable oil in big skillet over medium-high heat. Start prepping non-meat ingredients. Peel and smash garlic on cutting board with French chef knife. Place in slow cooker. Peel, slice and chop onion and place in cooker. Drop in a bay leaf or two. Put on gloves and cut, core, slice and dice the jalapeños. Place diced pepper in the cooker. Added a teaspoon each of chili pepper and cumin. Freshly grind salt and pepper over the rest of the ingredients in the cooker. Now, remove meat from package and place in hot skillet with oil. Brown it all the way around. You might have to cut it into two or three pieces to easily move it around in the skillet and prepare to fit with the other ingredients in the slow cooker. When browned, place it in the cooker and pour over it the wine and Rotel. Sprinkle a hearty handful of chopped cilantro over it and cover the cooker.

Cumin and chili powder atop garlic, onion and chopped jalapeño

Turn to high heat. Once it is hot, lower to the low setting and let it slow cook for about 8 hours. Check on it every few hours and after 8 or so hours, see if it pulls apart with a fork. If so, turn off heat and let temperature drop to a level you can stand while shredding the meat into the sauce. I used a dinner fork and a spatula. Now, you can serve it all at once or freeze some portions for a savory and satisfying weeknight dinner. This shredded meat is perfect for tacos. You’ll want to serve it with more fresh chopped cilantro, sliced jalapeños, fresh lime, shredded Mexican cheese, perhaps a dollop of sour cream, hot sauce, etc. Maybe some sliced bell peppers and rice.

Shredded beef after several hours in the slow cooker

The list goes on. Get creative. There is a lot you can do with this meat, including putting it in a casserole or mac-n-cheese. For us, tacos are in order, maybe even for breakfast.

Cheers,

The Sage Leopard

Venison steaks (top plate) accompanied by drunken mushrooms, baked potatoes, grilled veggies and tomatoes.

We don’t need a label on our meat to tell us it’s organic. We know it is because we shopped at nature’s grocery. We took this meat in the field. Deer hunting isn’t easy, but it is rewarding, especially when it results in a freezer full of organic, lean meat. Venison is delicious, not “gamey,” if properly prepared. The first time I tasted it many years ago, the particular dish did taste gamey to me. But, it is really all a matter of preparation that begins in the field. A clean shot ensures the deer is humanely dispatched and there is no adrenaline rush that would impact the meat flavor. A clean shot is when the hunter is 100% certain the shot will be immediately effective. A responsible hunter doesn’t take the shot if he or she is not absolutely sure it is a clean shot. This is why it is called hunting, not taking. Hunting is not easy and requires a lot of preparation and patience. Some people take offense about hunting and yet buy meat at the supermarket. If you are going to eat meat, why not bring a healthy alternative into the mix.

Sliced tomatoes seasoned with salt, drizzled with olive oil and dressed with green onion.

It’s gotten to the point that I really don’t care for beef because my palate acclimated to the taste of venison. I think now this is what meat is supposed to taste like and love that is hasn’t had antibiotics or steroids or whatever else might be in other meats. The preparation of our venison is a simple process. After field dressing, the meat is placed in ice chests packed full of ice. Over the next couple of days, the ice water is drained and ice replenished until the ice water is virtually clear. This ensures most blood is drained and that is why our meat does not taste gamey. What we ate tonight were venison steak medallions and they were out of this world. My boyfriend seasoned them with a spice rub and butter before grilling them. Venison must be kept moist when grilling and butter or sesame oil both work great at sealing in the moisture. For the rest of the meal, I sliced tomatoes, including the first one from our patio tomato plant, sautéed mushrooms, and baked potatoes. I also deglazed the mushrooms with red wine. For the potatoes, I added onion dip seasoning to sour cream. Finally, I added some leftover grilled veggies. The meal was complete with the company of my boyfriend, who taught me to hunt.

Cheers,
The Sage Leopard

If the idea of cooking with venison makes you want to run for the hills, then you may be thinking of something other than the way I cook with this lean, delicious and versatile meat. Only once did I regret a venison preparation and it was because I used seasoning purchased in an outdoors store.

Pasta with ground venison, tomatoes and sautéed eggplant

It certainly sounded appealing with fennel and orange, but whew, something else in that seasoning mix overpowered my meat. The only way I can describe it is it seemed like a lumberjack time traveled from the 1950s to sneak into my kitchen and give my meal a manly musk. In other words, don’t use someone else’s spice rub. I like to cook venison in Italian food (more on this below), in Asian dishes and by itself with a little olive or sesame oil and salt and pepper. It can also be marinated in buttermilk before cooking. Here is what I love about venison:

• It tastes better than beef
• It’s leaner than beef
• It’s great in recipes that call for beef
• I hunt it and therefore know where the meat came from, where it lived, what it ate and that it does not have any hormones or anything else suspect injected into it
• Vacuum-packed venison keeps well in the freezer for a long time

My boyfriend introduced me to venison as a staple. I had no exposure to hunting before we started dating and now view it as an important perennial activity to stock our freezer. I’ve added venison chili and venison meatballs to my regular cooking repertoire. Plus, having a stash of meat gives me the freedom to experiment. When we take the deer meat into the processor, we order a mix of steaks, ground venison, tenderized meat and a variety of sausages. Well, the Hatch chile sausage was out of this world hot and I wanted to figure out a way to cool it down.

Sausage balls

I thought I could make sausage balls by removing the Hatch chile meat mixture from the casings and folding in sour cream, egg and breadcrumbs. I started cooking the sausage balls and all seemed to be going well. But, even as I gently turned them, the sour cream I used to counter the spicy heat of the chiles made the sausage balls too soft and we ended up with what we called “Happy Accident Hash.”

Happy Accident Hash served with veggies and refried beans

I think I’ll make that again because it turned out to be delicious! Usually, I make meatballs with just plain ground venison mixed with egg, parsley and breadcrumbs, which are then browned before cooking through in homemade tomato sauce. To depart from that regular recipe, I recently opted to brown the ground meat in a pan where I had first sautéed eggplant. While letting the eggplant and meat drain on paper towels, I then cooked canned tomatoes in the pan and brought everything together to serve over spaghetti with freshly grated cheese. Here is a third and very simple example of a venison meal that came together very easily with the following steps:

• Defrost venison steak
• Prepare macaroni and cheese casserole with canned veggies
• Chop and sauté red cabbage

This recipe from Southern Living was jotted down from an old copy at my grandmother’s home back in the ’90s.

My boyfriend seasoned the meat with sesame oil, salt and pepper. I had made a standby cheese casserole from an old Southern Living recipe (it’s called Jack in the Macaroni Bake from 1994, which I have hand-written out but cannot find online) and also sautéed the chopped cabbage in sesame oil.

Venison steaks with red cabbage and mac-n-cheese

I finished off the cabbage with liberal splashes of malt vinegar. Next thing you know, we were enjoying delicious steaks, veggies and comfort food casserole. I cannot think of an easier way to cook meat and the most satisfying thing is knowing where it came from. This is the beauty of field to table cooking.

Cheers, The Sage Leopard

You would think we could pinpoint the moment the obsession started, but all I remember is we both like Mexican pottery, specifically the Talavera style pottery with vibrant colors. Now, the backyard garden is a veritable menagerie of Mexican pottery animals.

Talavera armadillo

Some of the creatures mark a special time, such as the armadillo birthday present and the bunny rabbit from a Laredo trip. I recall one squirrel we picked up after a BBQ outing. I don’t recall how the other squirrel got here.

Talavera bunny

I suspect some of the animals came home because of a healthy addiction. My boyfriend must be sneaking them in at night. He knows where the pottery purveyors set up shop along specific Houston roads and flea market stalls. He seeks out the unique, such as the snake. None of these animals scare away real creatures the way a fake owl or a scarecrow does.

Talavera alligator

Our yard is the playground of opossums, frogs, toads, caterpillars and Monarchs, doves, mockingbirds and stray cats. We really ought to find a possum version of Mexican pottery because the possums here walk along the top of the back fence about five times per week, setting the Sage Leopard (our Catahoula leopard dog) into a frenzy. If anyone knows where to find a pottery possum, be sure to advise. Our collection will surely continue to expand and we really ought to have a brightly-colored marsupial hanging around for authenticity’s sake.

The Sage Leopard

Talavera sun

Talavera frog

Talavera butterfly and salamander

Mexican-style pottery Longhorns

Talavera snake

Talavera squirrel

ga('create', 'UA-73809821-2', 'auto'); ga('send', 'pageview');