Jessica

November Writing Challange

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OK you guys I have decided to take on a challenge for the
entire month of November.

I am going to write a novel in one month.

I know that sounds ridiculous but hear me out.

November is National Novel Writing Month (I know there is a month for everything) and every year NaNoWriMo challenges people to write 50,000 words, or roughly a 200 page novel in 30 days time. Last year they had over 600,000 participants, that’s crazy!

I won’t be sharing many details on here about the process. I
think trying to do that would be over whelming right now, the monumental task
of writing that much is enough. I don’t even know if this novel is the kind of
thing that should be published seeing as I’m kind of just winging it over here.
I’m really just hoping that this challenge helps me flex my creative muscles
and learn something new, as most challenges should.

I’m sorry if my posts this month are a bit scarce but I’m
trying to write at least 1,667 words every. single. day. And that is just to reach this goal,
so something may have to give.

I fully and totally encourage all of you to join in. I know
50,000 seems daunting but it can also be fun.

Wish me Luck! or send me tea. Tea helps with everything!

Recently No. 4

By Jessica

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First of all today I am taking over the North East Bloggers Instagram!!! I’ll be posting over there all day so stop by and check out what I’m up to!

Something to think about (have tissues ready)

It’s hunting season, so on top of Chuck traveling for work, he will be gone most weekends too. I hope you are ready for a revival of my Dinner 4 One Series.

I’m really excited about a new project that I have been working on. So most of my free hours have been spent on that. This has nothing to do with the project that I am announcing on Monday (this one I am absolutely stoked/nervous/terrified for). I have a lot going on over here, and no idea how I’m going to do it all. Maybe I should make myself one of these.

This post was a huge inspiration. (hint, hint)

This month I have been slowly de-owning things. It’s a constant battle over the amount of stuff in our tiny apartment. I can’t tell you enough how good it feels to get rid of stuff. More on this later as well.

This is helping.

30 Days of 5 Ingredient Meals (vegetarian), now that makes life easy.

Plastic. I need to cut more of it form my life.

Can we take a minute to ask the question of how American teens are being recruited by ISIS? I’m just… wow.. speechless.

I never do this, but I might have to start.

I don’t think you need to grow up abroad to apply some of these ideas to your life.

Lately I have been addicted to Reign & The Tudors on netflix. I have a historical fiction obsession, you know.

Duck Ragu

By Jessica

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This is the time of year that many of us back woods,
redneck, country (insert name you prefer here) women are very familiar with; the
season when all the men in our lives that are of age virtually disappear. Some
of us have significant others who also travel for work as well and so it seems
we are living the single lady (or mother) life for a while.

It’s hunting season.

And while Chuck does make an effort to stay home long enough
on a Friday night for some dinner and a conversation before heading off, I don’t
get to see him much these days. All of course is forgiven when he comes home
with such precious things as fresh duck. It’s one of those items that you would
be over the moon lucky to actually find, let alone be able to pay for.

I opted to make a duck ragu, because this bird like so many
other wild birds had a long physical life and was a bit tough. Allowing the
ragu to simmer low and slow for a while really did the trick for making this wonderfully
tender and delicious.

Duck Ragu

Prep time: 10 mins

Cook time: 1 hour

Total time: 1 hour 10 mins

Serves: 4 servings

Ingredients

1 tbsp butter
1 duck, deboned, and skinless
1 onion, chopped
1 cup chopped crimini mushrooms
3 cloves of garlic, minced
2 tbsp tomato paste
½ cup red wine
1 cup diced tomatoes
1 cup chicken stock
1 tsp orange zest
½ tsp ground cinnamon
Pinch of nutmeg
Salt & pepper to taste
1 lb parppedelle pasta cooked aldente

Instructions

In a large skillet melt the butter over medium high heat.
Add the duck to the pan and brown the duck on all sides, then remove the duck
and set aside.
Reduce the heat to medium and stir in the onion, and mushrooms.
Cook stirring occasionally until they are tender and golden. Add the garlic,
tomato paste, and cook for another minute, stirring continuously.
Add the wind and bring it to a simmer until it reduced to half, about 3 to 4 minutes.
Add the tomatoes, broth, zest, and spices, stirring well to combine.
Add the duckback to the pan and bring to a simmer. Cover and cook for 30 to 40 minutes.
With forks shred the duck meat and stir it in to the sauce until it is wellcombined. Serve over warm pasta.

Bravo Charlie Bravo Chili! Guest Post

By Jessica

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Before I let Pat take the reigns over here I want you all to leave him some love and tell him how much he needs to start a blog himself!! He’s one of our best friends, and always a ton of fun, so without further adu… here’s Pat!

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First of I would like to thank Jess for letting me take a
“celebrity shot” post on her blog. Second I would like to mention that yes
ladies I am a single man who loves the kitchen!

In the words of the great poet Robert Frost “Something there
is that doesn’t love a bowl of chili”.
Well maybe he might have said something different but let’s be honest, I
was not an English major back in college and there is a good reason for it.

Have you ever really thought about what makes chili actually
“chili”? Is it the meat and bean combination, the actual use of chili peppers
or is it a word that has become similar to the “old college try” where anything
goes. It’s funny how the term chili has changed over the years and boy what a
change it has taken.

To some the traditional chili just isn’t enough to be satisfying
and in came the invention of the “Man Cave Chili Cook-Off”. An annual event
that pushes the chili limits, boast food, libations and good times had by
all. Perfectly placed in the fall for
people to bust out the crock-pots, use up the fall garden ingredients and try
going someplace where no chili has gone before.

This year I attended the 3rd annual
event and as the reigning second place chili maker for the last three years
(always a brides made never a bride) I knew I was in for some competition.
Chili’s like the “Gnarly Nosebleed”, “Splat”, “Beefy the Taste Bud Slayer” and
“Port “O” Goose” filled the warmers with all kinds of ingredients and off the
wall recipes. We saw venison, fava beans, Bacon and poached eggs for the
top. As a side note with the poached
eggs, don’t knock it till you tried it ladies and gents it is the new wave in
chili cooking.

I went all out for my second place chili this year with the
“Bravo Charlie Bravo” or “BBQ, Chocolate Bacon” chili. The mixture of materials were a perfect
combination. A little heavenly bliss if you will. The sweetness from the chocolate with the
smoky BBQ flavoring and nip of spice on the end to remind you that it is still
a chili. It was definitely a crowd favorite but it did not have enough to bring
me victory (again). Looks like I will have to save my Rocky dance for another
day.

But that’s the fun in competition though, that drive to have
the first place chili on competition day, to be the one to beat. Guess we will
have to see what next year brings and what kind of ingredients will find their
way into my chili.

Bravo Charlie Bravo Chili!

1 (29 ounce) can tomato sauce

1 (28 ounce) can peeled and diced tomatoes

1 cup diced onion

3 Super Hot Chili Peppers, diced (Added for Heat adjust
accordingly if needed)

¾ teaspoon Cayenne Pepper (Again for Heat)

1 ½ teaspoons
Italian seasoning

½ pound bacon,
diced

1 pound spicy sausage

1 ½ pounds lean
ground beef

1 bottle hickory smoke barbeque
sauce (28 ounces+/-)

¼ cup chili powder

1 cans kidney beans, un-drained
(add a second can if you like beans and a root-tootin time)

1 Hershey’s Chocolate Bar ( ¾ for
chili rest for yourself)

	In a large pot over medium heat, combine tomato sauce, tomatoes, onion and Italian seasoning.
	In a large skillet over medium heat, cook bacon until slightly crisp. Drain and pat dry with paper towels and stir into the pot.
	In the same skillet over medium heat, cook sausage until brown. Drain and toss into the pot.
	In the same skillet over medium heat, cook the beef until brown. Drain and stir into mixture.
	Stir the barbeque sauce and chili powder, cayenne pepper into the pot; taste and adjust seasonings. Stir in the kidney beans, chocolate, diced chili peppers and simmer until flavors are well blended. Enjoy! Tip: As always with Chili it is best to let it sit for a night so flavors can blend. It will make a world of difference if you take the time to make it the night before and re-warm.

No Poo – 6 Weeks in

By Jessica

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So I think that I finally have this thing figured out (read Day 1 and One Month In) . The last couple weeks have been good. I wash may hair with 1 tbsp of baking soda in 1 cup of water. I then rinse it with a 50/50 apple cider vinegar mix. Once my hair is dry its pretty straw like so I have been adding coconut oil in from the bottom up. On day 2 it’s fine, and on day 3 its completely flat, so I give it a rinse with just plain water to bring the curls back for another couple days, then by day 5 or 6 its greasy and needs another wash.

My hair seems to have calmed itself down and settled into this new routine. My scalp on the other hand has been crying. I have cracked and bleeding skin all around my hair line. The itching is worse than I have ever experienced in my life. It is indescribable. It is unbearable.

Since I’m not about to give myself a moisturizing hair mask multiple times a week to counter act this problem I have decided to give this no-poo thing up. I simply just can’t swing it.

I think it’s a great concept and can totally work for someone without my dry skin problems, but it doesn’t work for me. I’m spending this week using Head & Shoulders

, and hair masking it up like a boss in an attempt to repair the damage. My fingers are so crossed that this goes away soon.

As a side note it felt really good to have silky smooth, good smelling hair again. 6 weeks is a long time to go without pretty smelling hair.

btw this is me after a day at work and a regular shampoo and conditioner

In the mean time (and once my scalp has healed) I’m going to try out a few sulfate free vegan alternatives. I’ll let you know how that goes as it happens. Wish meluck!

Have you tried this No-Poo experiment yet? I’m interested in
how it goes for different people.

Any tips for sulfate free vegan shampoos?PS: This counts as both an up and a down right? Since I’m happy and unhappy with the results? I’m counting it, and linking up with Chrystina today.

Jessica

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