Stirring up the Dirt

Gotta love the Springtime.  As soon as those muddy dirt clods dislodge from the boot treads, the dried crumbles explode into clouds of dust all over the house.  Even with a specially constructed “mud room” entrance, it’s still a constant battle against the dirt around here.  Add 7 people (translate that into at least 10 loads of laundry per week and the lint that such laundry produces, since the facilities are inside the house) plus one house cat (think shedding fur and hairballs) then spread the duff and fluff all over 1300+ square feet of hard floor (no carpet would survive this torture) and you have one very-hard-to-keep-clean house.  Seriously, I have dust bunnies that reproduce faster than the real thing.  Daily housekeeping “might” work if one didn’t have an obstacle course of dolls, legos, art supplies and books to contend with.  I do, and so I’ve given up the daily battle and fight a weekly one instead, with a mammoth “all hands on deck” mopping frenzy which works, barely!

Chris found this sign for me at the county fair one year...so true!

Speaking of dirt, one favorite recipe we’ve been making for years is called "DIRTY RICE".  This one-dish meal is easy to flex with what’s on hand and reasonably tasty without any vegetables at all, or substitute dehydrated ones for convenience.  We prefer a mild sausage, and have made this with just about every commercially-available variety and some pretty spectacular homemade versions as well.  If you buy sausage in casings, just remove the casings before frying up the meat.  Vincent is hoping to hunt a wild pig this year, so we’ll try that too.   Vincent adopted this recipe for his own, since it’s easy and satisfying… and he can go stir up some dirt while dinner is quietly cooking away on the stove.

Vincent’s "Dirty Rice"

1 to 1-1/2 lbs. country-style bulk sausage

1 cup chopped onion

1 cup chopped celery

1-1/2 cups long grain white rice, uncooked

3 tsp. any flavor soup base granules or 3 bouillon cubes

1/8 tsp. garlic powder

1/4 to 1/2 tsp (total measure) assorted herbs, optional, to taste

1 cup frozen mixed vegetables, optional

3 cups warm water

Use a large skillet with a tight-fitting lid.  Fry the sausage, uncovered, over high heat, chopping meat with spatula, until about half cooked.  Add onion & celery and continue frying, while mixing and chopping sausage into crumbles, until sausage is cooked through and beginning to brown.   (Any excess oil may be drained or blotted out with a paper towel at this point.)  Add rice and continue to stir-fry over high heat until rice just begins to brown.   Reduce heat, then stir in soup base, garlic and herbs.  Carefully add 3 cups water, bring to boil, cover and reduce heat to very low.  Cook for 25 minutes without lifting cover.  Turn off heat and allow dish to sit for a few minutes.  Fluff, taste and correct seasoning with salt and pepper before serving.  Serves about 6.