Today as I sit here on the deck looking out at the beautiful water, Mt Tamalpais in the background and anticipating a wonderful sunset. I’m Blessed and Know it. Through the ups, the Downs, I know it is a Grand life..
There is so much in the head of mine I would love to share, and I will! Yesterday, I drove north to Boonville and Philo about 120 miles North Of San Francisco to spend time with Sophie, one of the touch stones in my life. Everyone needs a person that tells you like it is! Sophie is such a person in my life, a person that makes you face your shit! We all have it, to many people are afraid to flush! There are People I need to flush, I hold on the people even when all they do is take from me, only give when they can gain more than they give. Today the formally known as spread love guy is trying to become a guy that can say goodbye! Check that the guy who can say and will say goodbye.
I love my writing this blog yes, Yes I do, because I can say what I feel and I don’t have to worry about editors cutting me short! I can write about what ever my BIG heart desire And of course if you don’t like it you know you don’t have to read it ! I have posted a couple videos to my YouTube channel stating I’m removing my filter which I have!
Today is kind of a hybrid blog new stuff at the top three recipes in the middle and old colony today’s come from seven years ago when I was in school working on my masters. At a time when I was contemplating if I really want to be in the classroom, teaching that is. I tip my hat to some wonderful educators .
I think I may do more of these Hybrid blogs in the future combining the old and new maybe even a guest blogger or two.
NEW Southern Fried Chicken!
Taste good and Good for you
1 large whole chicken breast filet (to be divided on camera)
1 / 4 cup flour
2 teaspoon fresh rosemary chopped fine
2 teaspoons fresh tarragon chopped fine
2 teaspoon fresh oregano chopped fine
2 tablespoons peanut oil
1 egg (white)
non-stick pan
Filet chicken breast into 3 “portions”
In plastic bag place flour herbs: rosemary, tarragon & oregano
Whisk egg whites until frothy and coat chicken pieces
Drop chicken pieces into bag to coat in flour mixture
Heat 2 peanut oil into non-stick pan
Drop in dusted pieces of chicken and cook till done 5 to 7 minutes
Sautéed Apple
Sautéed apples are just fantastic as sweet side dish
I like to use them on top of the cornbread fritters has a down-home dessert
Ingredients
3 cups of diced apples
2 tablespoons butter
1 / 4 cup maple syrup 2
tablespoons raw sugar
Method
to sauté pan melt butter, add apples, Cook 3 to 5 minutes stirring
occasionally, add sugar and place lid on pan for about a minute. Add maple
syrup stir cover pan with lid and allow to cook for 3 to 4 minutes.
Serves 4 to 6
Corn Bread Fritters (fried cornbread)
Nobody cooks it like my mama but mine are pretty good (see my Facebook for pix of cornbread) so Good I got to Dance 
Ingredients
1 cup self-rising cornmeal
1 egg
1/2 cup buttermilk
oil for frying (about 1 / 2 cup if using non-stick pan, more if not)
Method
In mixing bowl beat egg add cornmeal mix, add buttermilk mix until Smooth should be just a bit thicker than pancake batter.
Heat oil in pan. Use a large spoon or ladle or measuring cup to pour batter into hot oil. Fry until golden brown (you will know it’s time to flip when bubble come through) once flipped brown the other side. Each side should only take 1 to 2 minutes if oil is hot enough.
Serves 4
Sautéed Collards and Sweet Onions
If you love greens as much as me, but don’t like cooking them for hours you will love the recipe. Collards in less than 30 minutes. Yes
Ingredients
1 bunch collards (large stem removed, leaves torn into bite size pieces and wash well)
1 large sweet onion sliced thin
2 tablespoons oil (I like corn oil) why, that what Mama used and I like the taste
Salt and pepper to taste
Method
To sauté pan, add oil (or skillet) and heat, add onion and sauté until they start to brown (the natural sugar is being released the onion are not burning) 3 to 5 minutes.
Push onion the edge of the pan creation an opening in the center add greens to the opening (if need be add more oil) place lid on pan allow greens and onion to cook about 5 minutes (watch heat careful not to burn) remove lid toss to mix greens and onions taste, add seasoning cook 15 to 20 minutes more. Serve 4 to 6
As some of you know I am in the mist of the training program at Dominican University to earn my credentials to become a teacher. As my first semester draws to the end I have been reflecting on the past few months. The work has been tough, fun, lots of reading and research, many days observing young teachers new to the profession as well as many veterans like Libby Silvestri whom I wrote about a few weeks ago. During this reflection time I wonder 2 things first if I still want to be and teacher in a classroom, and second if so can I do the job well? As Dr. Juan Carlos Arauz the professor that leads my Education and Culture course tells me “Teaching is an Art”. If I am to become an artist in a classroom I want to create master pieces that would be students that look forward to being in my class and learning.
After watching first hand all the different elements a professional educator has to deal with my respect for each and every one of them has doubled! Well those of you that are working to help your students become learners.
During the Holiday break I will make my decision about teaching in the classroom. I hope during the break you wonderful people that are guiding our children Monday to Friday and some of you on the weekend in the public and private school through out Marin will be rejuvenated with the time off and go back next term ready to turn on learning for all your students.
You educators have so much influence with you kids (or in the case of us College and Graduate students grownups) I would like to share with you something Rebecca Stewart read to us her English Development students.
The Power of a Teacher
“I’ve come to the frightening conclusion that I am the decisive element in the classroom. It is my personal approach that creates the climate, my daily mood that makes the weather. As a teacher, I possess tremendous power to make a student’s life miserable or joyous. I can be a tool of torture or an instrument of inspiration. I can humiliate, humor, hurt, or heal. But in all situations, it is my response that decides whether a crisis will be escalated or de-escalated and a student humanized or de-humanized.”
Dr. Haim Ginott, Teacher and Child, 1972
I want your share that for a several reasons but the main one is because last week my son was having one of those hard days, you know what I am talking about we all have them. I went to school and got him after our talk I just know if some adult had said something positive or upbeat to my son that could have turned had morning around.
We are the grownup, we Dads and Moms, we Teachers and Principals, we Aunts and Uncles, we Friends, We can help kids have better days!
For recipes and or to post comments visit my site www.curtisaikens.net
Peace Happy Holidays
Guide to The Harvest
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