Thanks for everything.
Happy Birthday!
Why Blame Helena? Well, here are a few reasons to do so. Enjoy a dossier of Claudia Ross's adventures, musings and epiphanies experienced while writing her novels, Le Baton Chronicles.
Monday, January 19, 2015
Monday, January 12, 2015
Blame Helena In the Kitchen: Pork Shoulder Bone In With Sweet Potatoes and Carrots
After 11 hours, it was finally ready. And was good. Really good. Ouch, I just broke my arm.
I must give Aaron McCargo Jr. of the Food Network credit for providing me with the basic guidelines on roasting my pork shoulder to perfection. First, I prepared a rub comprised of garlic, salt, pepper, minced onions and extra virgin olive oil, mixing all together, and then bathing my pork shoulder with it. I let it sit for about 45 minutes. While allowing the meat to enjoy its marinade, I plopped a couple of tablespoons of coconut oil into my cast iron dutch oven and placed it into a 425 degree Fahrenheit oven. I love coconut oil. A gentleman named Bob at Sprouts in Clairemont turned me onto it. Coconut oil seems to have many health and practical benefits, but I haven't tested them so don't take my word as gospel. You can research it benefits on www.mercola.com and judge for yourself. However, I can testify coconut oil is a great cooking medium, for it is slow to burn at high temperatures during the cooking process.
It was time. I placed my roast in the hot oil and then put it in the oven, allowing the 'fat cap' (facing up) to get all crispy and good. After about 45 minutes, I reduced the temperature to 285 degree Fahrenheit, allowing the low heat to work it's magic. It was about 11:30am. I took a nap.
Dangit! It was 4:30pm and I'd overslept. I jumped up and went to the kitchen to prep my sweet potatoes, carrots and celery. I added the veggies to my dutch over and covered it. I returned to the living room, lied down and snuggled beneath the covers. At 5:30pm, I checked on my meal. The meat looked good, the veggies were a little tender, but it wasn't cooking as it should. I turned up the heat to 350 degree Fahrenheit and returned to my perch on the sofa to watch the Golden Globe Awards.
Within 15 minutes, my apartment filled with the smell of porky goodness. I resisted the urge to go and check on it. At 7pm, I checked and found pork magic happening before my eyes. The meat was sizzling, the veggies had softened and cooked down. I spooned out some oil (I need a turkey baster).
By 8pm I was going nuts. It smelled so good! I prodded the roast with my spoon. Could it be? It was starting to pull apart. I accepted the fact that I wasn't going to eat at a decent hour. I decided I would take it out at 10pm.
At 1030pm, I took the roast out of the oven.
Heaven.
The meat was falling off the bone. Although I don't normally eat so late, I couldn't resist. I tried to slice it, but the meat fell apart. I gave up and spooned some out, along with sweet potatoes, carrots, and a bit of celery. I didn't need my teeth, but went through the motions of chewing anyway, allowing the savory meat to fill and comfort me, soothing my soul.
I should have made a pot greens to go along with it.
Tips
Keep on ridin' your pork high. Porky dreams!
I must give Aaron McCargo Jr. of the Food Network credit for providing me with the basic guidelines on roasting my pork shoulder to perfection. First, I prepared a rub comprised of garlic, salt, pepper, minced onions and extra virgin olive oil, mixing all together, and then bathing my pork shoulder with it. I let it sit for about 45 minutes. While allowing the meat to enjoy its marinade, I plopped a couple of tablespoons of coconut oil into my cast iron dutch oven and placed it into a 425 degree Fahrenheit oven. I love coconut oil. A gentleman named Bob at Sprouts in Clairemont turned me onto it. Coconut oil seems to have many health and practical benefits, but I haven't tested them so don't take my word as gospel. You can research it benefits on www.mercola.com and judge for yourself. However, I can testify coconut oil is a great cooking medium, for it is slow to burn at high temperatures during the cooking process.
It was time. I placed my roast in the hot oil and then put it in the oven, allowing the 'fat cap' (facing up) to get all crispy and good. After about 45 minutes, I reduced the temperature to 285 degree Fahrenheit, allowing the low heat to work it's magic. It was about 11:30am. I took a nap.
Dangit! It was 4:30pm and I'd overslept. I jumped up and went to the kitchen to prep my sweet potatoes, carrots and celery. I added the veggies to my dutch over and covered it. I returned to the living room, lied down and snuggled beneath the covers. At 5:30pm, I checked on my meal. The meat looked good, the veggies were a little tender, but it wasn't cooking as it should. I turned up the heat to 350 degree Fahrenheit and returned to my perch on the sofa to watch the Golden Globe Awards.
Within 15 minutes, my apartment filled with the smell of porky goodness. I resisted the urge to go and check on it. At 7pm, I checked and found pork magic happening before my eyes. The meat was sizzling, the veggies had softened and cooked down. I spooned out some oil (I need a turkey baster).
By 8pm I was going nuts. It smelled so good! I prodded the roast with my spoon. Could it be? It was starting to pull apart. I accepted the fact that I wasn't going to eat at a decent hour. I decided I would take it out at 10pm.
At 1030pm, I took the roast out of the oven.
Heaven.
The meat was falling off the bone. Although I don't normally eat so late, I couldn't resist. I tried to slice it, but the meat fell apart. I gave up and spooned some out, along with sweet potatoes, carrots, and a bit of celery. I didn't need my teeth, but went through the motions of chewing anyway, allowing the savory meat to fill and comfort me, soothing my soul.
I should have made a pot greens to go along with it.
Tips
- Prepare your meat the day before to allow it time to marinate
- Slow cook it overnight at 200 degrees (you know your oven, use your own discretion. I don't want you burn down your place)
- In the morning, turn it up to at least 325 degree Fahrenheit to finish cooking
- Enjoy a nice IPA as you while away the hours awaiting porky perfection. My pick: Iron Fire The Devil Within DIPA, checking in at a sinfully hoppy ALC 9.5.
 |
| http://ironfirebrewing.com/ |
Keep on ridin' your pork high. Porky dreams!
Thursday, January 8, 2015
IPA Living
Being a leopard at heart, I like to shuffle my spots around from time to time to keep things interesting. So needless to say, I had become bored with my traditional libations. At the end of 2014, I began to delve into the world of IPA's.
O M G
This is the best thing since martini's. Each one is different, with it's own personality and sass. And there are so many to try. IPA's aren't cheap, but they're worth the $$$.
So as a public service, I will try a new IPA every weekend and let you know what I think. I will post my reviews on my new page, What's Helena Drinking. After sampling a few IPA's over the past months, I've found I enjoy IPA's with a strong citrus note. Here are a couple of my fav's so far.
http://www.firestonebeer.com/
Checking in at a sexy ALC 9.5, this IPA is fresh and fruity. I enjoyed this last weekend. If the taste bud brain cells are still with me, it was a nice hoppsy brew. I welcome your thoughts.
http://bit.ly/KismetIPA
I love this IPA. ALC 7.2, it is a psychodelic journey into IPA's. Great whether you're just beginning your IPA journey or Highlander.
Check back soon to find out the latest IPA libation to Blame Helena for.
IPA's are a perfect beverage to enjoy while reading Le Baton Chronicles. Trust me, you're going to need a drink.
Monday, December 15, 2014
Merry Christmas
As 2014 comes to an end, I look back and consider the challenges I overcame and the blessings I received this year. I am thankful for all of it, strengthening me for the next phase of my life.
Completing Book III of La Rose was a challenge, that's for sure. I think the greatest barrier was me. I had to get past me to finish it. Get past the negative tapes playing in my head. Let go of the past. So many spiritual adversaries challenged me. But I came through. By the grace of God came through.
Now I'm am enjoying one of the most successful and controversial books of my career.
I thank all of you for the success of La Rose Book III Le Baton Chronicles.
Merry Christmas, Happy Holidays, and a Fabulous New Year to all. Live our Dreams in 2015.
Claudia Helena Ross
Completing Book III of La Rose was a challenge, that's for sure. I think the greatest barrier was me. I had to get past me to finish it. Get past the negative tapes playing in my head. Let go of the past. So many spiritual adversaries challenged me. But I came through. By the grace of God came through.
Now I'm am enjoying one of the most successful and controversial books of my career.
I thank all of you for the success of La Rose Book III Le Baton Chronicles.
Merry Christmas, Happy Holidays, and a Fabulous New Year to all. Live our Dreams in 2015.
Claudia Helena Ross
Monday, December 1, 2014
La Rose Book III Le Baton Chronicles - December 1, 2014
June 30, 2014
August 1, 2014
November 1,2014
December 1, 2014
After three delays, I have finally completed and released Book III of Le Baton Chronicles. A huge THANK YOU to all my fans who patiently awaited the release. I hope you will enjoy it, becoming outraged, enticed, intrigued, and tantalized with every twist and turn.
La Rose Book III Le Baton Chronicles by Claudia Helena Ross
New
Orleans smolders with the heat, civil unrest, and passion of the 1963 American
South. In the Chevalier family’s Garden District mansion, 116 year old Lela
Chevalier Roberts presses on with her narration of the family history to her incorrigible
great-grandson Julian Charles Chamberie. Julian defies Hell and requests to
return to the land of his testing and heartache, the palatial French estate in
the mist of Floridian Louisiana, La Rose Plantation. Much to his
great-grandmother’s joy and trepidation, the pair returns and Lela narrates to
Julian the life of her protector, Toussaint Bailey, who traverses the perilous
path from slavery on La Rose Plantation to the life of a prominent mortician in
late 19th century New Orleans. With the help of his patron,
Archangel Barachiel, and his mother, Sarah the Slave, Toussaint receives his
supernatural powers and uses them to combat the evil forces seeking to destroy
the Chevalier family and the people who love them. Julian’s soul is tormented
by his grandmother’s stories, finding himself caught between the tyranny of his
past life and the liberty available to him in the present. Resolving all within
his heart, Julian comes one step closer to spiritual emancipation, enabling him
to continue his quest to hold the hand of the End Time King, Le Baton.
Friday, November 14, 2014
Scandal - The Last Supper
The Last Supper was the most heartbreaking exchange I've seen on TV in a long time. Scandal blew it out the water with Olivia Pope's betrayal of her father Rowan Pope, or as I affectionately call him - Papa-san Pope. He discovers Olivia's plot with Fitz and Jake to kill him.
Rowan doesn't retaliate against his daughter. He's emotionless for Olivia's had cut him on a level so deep, to experience it could have catastrophic results. Instead, Rowan tells her how much he loves her. In fact, Rowan reveals to Olivia she's pretty much the only person he'd ever loved in the world.
It was all for her.
Olivia was her father's heart. Rowan tells Olivia he's done and walks away. I watched my television in disbelief. My heart broke for Papa-san Pope.
I can't talk about it anymore. Just watch the video. Rowan can tell it better than I can.
See you next week.
Thursday, November 13, 2014
TGIT Down to the wire
I have no life.
But good news! TGIT's Scandal and How To Get Away With Murder have become my spice in life this fall season. I sit on the couch every Thursday night, finish my homework by 9pm (aka editing my book La Rose Book III Le Baton Chronicles due out December 1, 2014 [SHAMELESS PLUG? Yes, but it's my blog]), fire up TweetDeck and behold, my social life streams into view.
So, there are only two episodes remaining before my shows go on break. What am I suppose to do after the last show? I guess there are other shows to watch. I could stream reruns of HTGAWM and Scandal.
Maybe I could read a book.
Or, maybe I could work on writing the mystery series that's been bouncing around my brain for a couple years.
Can there really be life after TGIT?
Sniff.
Enough whining. Here are the promos for tonight's shows.
SCANDAL
Olivia and the Prez need to step off my boy Papa-san Pope. OK, so he's a bit evil, manipulative and controlling. So what? Daddy is who he is. We need to accept him for that.
HOW TO GET AWAY WITH MURDER
Ummm Umph! Annalise will be asking all the tough questions tonight. No getting off easy with this one. She will be rocking the 'fro and the nightie, while slathering on the Vaseline to prep for her fight against the world to figure out #WhoKilledSam, her no good cheating man.
Annalise's dalliances are inconsequential. I think we all agree on this.
Meanwhile, back on the Net...
Why yes Chico Escuela, Garret Morris, or whatever name you're using these days. It has been good.
Look Mama! I made the top 100 tweets with #SmellieMellie on twitter.whostalking.com:
I'm in the Major Leagues now.
I'll Tweet ya'll back.
@lafleur2009
But good news! TGIT's Scandal and How To Get Away With Murder have become my spice in life this fall season. I sit on the couch every Thursday night, finish my homework by 9pm (aka editing my book La Rose Book III Le Baton Chronicles due out December 1, 2014 [SHAMELESS PLUG? Yes, but it's my blog]), fire up TweetDeck and behold, my social life streams into view.
Maybe I could read a book.
Or, maybe I could work on writing the mystery series that's been bouncing around my brain for a couple years.
Can there really be life after TGIT?
Sniff.
Enough whining. Here are the promos for tonight's shows.
SCANDAL
Olivia and the Prez need to step off my boy Papa-san Pope. OK, so he's a bit evil, manipulative and controlling. So what? Daddy is who he is. We need to accept him for that.
Ummm Umph! Annalise will be asking all the tough questions tonight. No getting off easy with this one. She will be rocking the 'fro and the nightie, while slathering on the Vaseline to prep for her fight against the world to figure out #WhoKilledSam, her no good cheating man.
Annalise's dalliances are inconsequential. I think we all agree on this.
Meanwhile, back on the Net...
"Tweeting has been berry, berry, good to you?"
Why yes Chico Escuela, Garret Morris, or whatever name you're using these days. It has been good.
Look Mama! I made the top 100 tweets with #SmellieMellie on twitter.whostalking.com:
I'm in the Major Leagues now.
I'll Tweet ya'll back.
@lafleur2009
Tuesday, November 11, 2014
Big Bank Hank
 |
| Big Bank Hank August 5, 1957 - November 11, 2014 |
In 1979, I was standing on the playground during recess wearing my red gingham Toughskins jeans, my white eyelet top and some worn out Converse navy blue hightops gymshoes. A seventh grader (I was in sixth) named Tanya Morris ran over to where I was standing. We walked home from school together most days, along with my younger sister, D'mona. Tanya was very excited. "I know the whole thing," she said.
"What?" I asked. I was trying to read my book.
"You haven't heard it?"
I put down my book. What was she talking about? "Oh, you mean that new rap song?"
"Yeah. The Rapper's Delight." Tanya stared at me. I could see her thought bubble floating away with the word NERD threatening to rupture it. Even then, I didn't take fast to the latest trends.
Tanya stood before me and rapped the entire song - the long version. Never forgot it.
Thanks Big Bank Hank.
Oh yeah and thanks to Tanya Morris too.
Big Bank Hank’ of The Sugarhill Gang dies at 57 - NY Daily News
Thursday, November 6, 2014
Friday, October 24, 2014
TGIT Week End Review
I'm distrubed I feel the need to recap my two favorite shows: Scandal and How to Get Away With Murder. So, I will keep it short and sweet today. Just a few of my favorite tweetings...
Oh yeah, this was nice. Jake receiving a beat down from the Prez while reminiscing about doing the nasty with Liv on vacay - And he lets old Fitz know how much he enjoyed doing his girlfriend. Bet.
My girl Mellie. Forget them. Drink until you feel better. Then write a best-selling, tell-tale bio on your low down husband.
Let's get down to the git down.
Lies
Round 1
Poor Sam. That hot little hussy seduced him and he couldn't help but to sleep with her and text her pictures of his ding dong. Of course he didn't love her. It was all her fault. She was a student in his class, just sitting there looking pretty. What was he supposed to do?
Q: How many times did it happen?
A: Is 'a lot' a number?
Q: Do you love her?
A: No! It was HER FAULT.
Lies
Round 2
Repercussions
Sam, Sam, Sam. You're going to have to come stronger than this if you want to convince Annalise of your lies.
Until Next Thursday...
@lafleur2009
Scandal
IN CASE ANYONE FORGETS.
..#Scandal pic.twitter.com/QZl2ktMfx2
— Darby Stanchfield (@darbysofficial) October 24, 2014
Oh yeah, this was nice. Jake receiving a beat down from the Prez while reminiscing about doing the nasty with Liv on vacay - And he lets old Fitz know how much he enjoyed doing his girlfriend. Bet.
ICYMI: Watch Fitz's bloody slugfest from last night's intense #Scandal episode http://t.co/iT4ocou5Dj @ScandalABC
— People magazine (@peoplemag) October 24, 2014
PAPA POPE'S WORST NIGHTMARE: CHEBLIS IN A READY-POUR BOX. 😩 #WineSnob 🍷 #Scandal
— Darby Stanchfield (@darbysofficial) October 24, 2014
My girl Mellie. Forget them. Drink until you feel better. Then write a best-selling, tell-tale bio on your low down husband.
Two-fer!!! Oh Mellie! 😂😂😂 #Scandal pic.twitter.com/sRZIoB1Enn
— Scandal (@ScandalABC) October 24, 2014
#SCANDAL's Jake be like... pic.twitter.com/OczERa04Dn
— Sir Harvey Fitz (@SirHarveyFitz) October 17, 2014
Her name is Abby! #Scandal pic.twitter.com/3DfPdxy2wT
— Scandal (@ScandalABC) October 14, 2014
How to Get Away with Murder
Let's get down to the git down.
Lies
Round 1
Poor Sam. That hot little hussy seduced him and he couldn't help but to sleep with her and text her pictures of his ding dong. Of course he didn't love her. It was all her fault. She was a student in his class, just sitting there looking pretty. What was he supposed to do?
Q: How many times did it happen?
A: Is 'a lot' a number?
Q: Do you love her?
A: No! It was HER FAULT.
Sam has a lot of explaining to do! Check out this sneak peek for TONIGHT's all-new #HTGAWM at 10|9c.
https://t.co/2B1H7EBGnl
— How To Get Away ABC (@HowToGetAwayABC) October 23, 2014
LIE
YOOOOO LOL, #HowToGetAwayWithMurder ALWAYS leave you looking like pic.twitter.com/XaBEYqpB7a
— Veteran Freshman (@yusufyuie) October 24, 2014
Last night's @HowToGetAwayABC was about more than just bad sexting—our #HTGAWM recap here: http://t.co/eKyxZywonQ #TGIT
— Entertainment Weekly (@EW) October 24, 2014
Oh hot dog! She knows! #HTGAWM pic.twitter.com/BR2injuJXu
— How To Get Away ABC (@HowToGetAwayABC) October 24, 2014
Find out who pitched the idea of @ViolaDavis ditching her wig in last night's episode of #HTGAWM http://t.co/xgE3jWDJPT @HowToGetAwayABC
— People magazine (@peoplemag) October 17, 2014
Lies
Round 2
OH SNAP!!! #HTGAWM http://t.co/6yDSIPFI77
— How To Get Away ABC (@HowToGetAwayABC) October 24, 2014
Repercussions
Sam, Sam, Sam. You're going to have to come stronger than this if you want to convince Annalise of your lies.
"You're a liar. At this point that's all I know for sure. Sleep on the couch." And there it is. #HTGAWM #HowToGetAwayWithMurder #blamehelena
— Claudia Ross (@LaFleur2009) October 24, 2014
@ProfessorCrunk @milfinainteasy @NegressInParis @estherarmah #HTGAWM had me like... pic.twitter.com/SchAvXB9bk
— Kaila Adia Story (@DoctressStory) October 24, 2014
Until Next Thursday...
@lafleur2009
Subscribe to:
Posts (Atom)