Friday, March 9, 2012


So, this is why they tell you to have blog posts written up in advance.  For those little unforeseen events when a blog post may be difficult.  This is also why you should have someone ready and willing to write a guest post if necessary.   And I have been intending to talk to my daughter-in-law about that very subject.  She loves to bake as much as I love to cook, and since that's not my strong point, it would be add a nice balance to the blog.  But, alas!  I have not yet talked to her about it, and I can't very well call her in the middle of the night to tell her that my refrigerator doesn't work and I don't have anything to post and I've been sick all week and Waah! Waah!  Waah!    So, it is necessary to repost a recipe from last year.  And judging from my stats, my Puerto Rican recipes are WAAAAAY more popular than my Southern and/or slow cooker recipes.  Probably because those are more commonplace,and Puerto Rican recipes are still more difficult to find.  If your mama didn't teach you to cook that way, you're out looking for a cookbook.  Since I reposted some of them in the days prior to the last giveaway, today I chose my recipe for Puerto Rican Roasted Chicken, or Pollo Asado.  Unfortunately, I didn't post a picture of it the first time and I don't have any pictures on my hard drive to use, but really, we all know what a roasted chicken should look like. 

1 - 5-6 lb. roasting chicken

A couple of days ago, I made the marinade for my pernil (roast pork shoulder).  At the time, I stored half of it in the refrigerator for later use.  This was later.  Take a knife and VERY CAREFULLY loosen the skin all over as much as possible.  Put marinade up under the skin without tearing the skin.  Rub the rest of the marinade over the outside and then in the cavity.  BTW, if your chicken had giblets in the cavity, you should have removed them already.  Preheat oven to 375 degrees.  Roast chicken on a wire rack set in a shallow roasting pan for 2 to 2 1/2 hours or until meat thermometer records a temperature of 180 degrees.  

Make sure that the temperature is AT LEAST 180 degrees and that the juices run clear before removing from oven and serving.  I have a real phobia concerning undercooked chicken.  


Title: Triggered
SubTitle: A Memoir of Obsessive-Compulsive Disorder    
Publisher: St. Martin's Press
Imprint: Thomas Dunne Books
Pub Date: March 27, 2012
ISBN: 9780312622107 
Author:     Fletcher Wortmann

 In Triggered, Fletcher Wortmann relates his lifelong battle with Obsessive Compulsive Disorder with honesty and a bit of dark humor.  His is not the stereotypical OCD that we all know and love:  the ritualistic hand washing, the checking of light switches, etc.  His OCD manifested itself in dark thoughts and phobias concerning religion, murder, and mayhem.  Wortmann takes the reader along for the journey with no ending; OCD is treatable, but not curable.  He remains "cautiously optimistic".

In all honesty, my first thought was, "Holden Caulfield is back and he has OCD." The first half of this memoir came off as whiny, muddled and confusing.  I found myself wondering if the author had been misdiagnosed and suffered from ADD instead.  There was no focused explanation of his symptoms for the reader, just a confused rambling. But in the second half, as Wortmann found better treatment and gained more understanding of his illness, the book became more readable.  As the writer seemed to find his voice,  he was able to educate the average reader who thinks of OCD as a humorous problem, often used in television and movies as a comedic foil.  He talks about his dislike of Woody Allen for this very reason.  

This book was a bit of a disappointment for me.  I expected to learn more about the illness, and it seems that his rambling just confused me.  This is not a light read, nor is it for the easily offended.  If strong language bothers you, pass on this one.  But for a true look into the mind of an OCD patient, this one fits the bill.

Disclosure of Material Connection: I received this book free from the publisher through the NetGalley®.com <> book review bloggers program. I was not required to write a positive review. The opinions I have expressed are my own. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255 <> : “Guides Concerning the Use of Endorsements and Testimonials in Advertising.” 


Until next time, Happy Cooking!  : )

"The only real mistake is the one from which we learn nothing." - JOHN POWELL




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