The ‘New’ Side Chick: I Was Her

Miss T. N. king

A side chick is commonly known as a mistress or a woman that’s romantically involved with a man who is in a committed relationship.  However after doing some reflecting, I realize that’s not the only type of side chick.  I want to discuss “the new side chick”–a woman who decides to stay by a man’s side after he has expressed his lack of relationship intentions with her through his words or actions.  So many women have made this mistake at least once in their lifetime, and unfortunately I’ve done the same thing.

I like to think of the new side chick as an appetizer.  You’re there just to satisfy the immediate appetite of the man, but as soon as that mouth-watering entrée comes out to the table, you will get pushed to the side, literally.  Why?  Because that entrée is what he really wanted; he went to the restaurant to…

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Lemon Pound Cake

You will need:
1 box lemon cake mix
1 small box Jiffy cake mix
1 box instant lemon pudding
1 3/4 cups of water
4 eggs
1/2 cup of oil

For the glaze:
1 1/2 cups powdered sugar
1/4 cup lemon juice

Mix water, eggs and oil in your mixing bowl.
Add your dry ingredients.
Grease your pan with a cooking spray.
Bake at 350° for 50 minutes.
Prepare the glaze.
Place the cake on a cake plate.
While the cake is still warm, pour the glaze over it. 
Cover the cake to keep it moist.

Sweet Potato Pie

You’ll need;
2 cups cooked sweet potatoes (mashed)
1/2 cup of butter
2 eggs (separated)
1 cup brown sugar (packed)
1/2 cup cinnamon
1/4 cup sugar
1/2 tsp nutmeg
1/2 cup evaporated milk
1 pie shell (unbaked)

Mix the sweet potatoes, butter, brown sugar, egg yolks, cinnamon and nutmeg until fluffy.

Add milk and mix well.

Beat the egg whites and sugar until stiff.

Fold the egg whites into the potatoes.

Pour the mixture into the pie shell.
Bake at 400° for 45 minutes.

Allow to cool.

Chicken Tortilla Soup

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I used:
1 jar of Pace Picante Sauce (medium)
1 26oz can of Cream of Chicken soup
2 pounds of boneless chicken breast (cut into small pieces)
2 14 oz bags of Frozen Corn
2 tsp of Ground Cumin
4 Corn tortillas (cut in strips)
2 cups of shredded Cheddar Cheese
(You can use more or less of any of the ingredients listed)

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Add:
The chicken breast, Pace Picante sauce, cream of chicken soup, corn and cumin in a slow cooker.
Let this cook for about 4 hours on low until the chicken is done.
Add the cheese and tortilla strips.
Let it cook for another 10-15 minutes.

Don’t forget to use your Slow Cooker Liners for easy cleanup!
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The happy and sad story of ancient Washington County, North Carolina

Do You Muumuu?

by Angela Perez

I am no historian.
But I have a heavy burden on my heart and the raw ache of nostalgia over the state of things in one tiny place in North Carolina.

Poverty and decay seem to be the order of the day back home in Washington County, N.C.  These days, the rural northeastern county manges to pick up some business from oblivious tourists anxious to get down Highway 64 to the Outer Banks, but other than that, there just isn’t much happening here.  More than 27 percent of the county’s population is listed as living below the poverty line, according to NC Policy Watch, and the massive layoffs over the past decade by the county’s largest employer, the pulp and paper company Weyerhaeuser, have decimated much of the lower-middle to middle-class.

A drive around the county seat, Plymouth, reveals rotting old mansions and dilapidated colonial-era homes.  The historic downtown located along the…

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Gallery

Chicken Curry

Something to try

Ingredients

  • 3 tablespoons all-purpose flour
  • 4 tablespoons curry powder
  • 2 teaspoons ground cumin
  • 1.5-2 pounds chicken thighs, or breasts, cut into 1 inch pieces
  • 2 cups chopped peeled sweet potatoes
  • 2 cups baby carrots
  • 2 cup coarsely chopped mango or 2 cans of chopped mango
  • 1 cup chopped onion
  • 1 zucchini chopped, about one cup
  • 2 cloves garlic, minced
  • 2 cups chicken stock, 1 cup per bag – make your own
  • .5 cup raisins (for garnish)
  • .5 cup peanuts or cashews (for garnish)

Instructions

  1. Divide everything into two separate one gallon freezer bags, shake it up, seal, label and put in the freeze
  2. To cook, take out of freezer and set on counter for about 30 minutes, then dump contents of bag into slow cooker. Cook on high for 4 hours, or low for 8 hours
  3. If you want, you can add 1/2 cup of chicken stock to have more sauce, but the liquid from the frozen meat and vegetables melting should give you enough liquid to work with
  4. Every slow cooker is different, so just watch yours the first time you make it.

http://www.mamaandbabylove.com/2011/04/05/freezer-cooking-with-slow-cooker-recipes/

BBQ Chicken

Something to try

Ingredients

  • 3 medium unpeeled sweet potatoes, cut into 1/2 inch pieces, about 2 cups
  • 2 large green pepper, cut into strips or cubes, about 2 cups
  • 1 large red pepper, cut into strips or cubes, about 1 cup
  • 2 zucchini, chopped, about 2 cups
  • 2 cups chopped onion
  • 2 tablespoon quick cooking tapioca (or flour, or some other thickening agent)
  • 2 pounds chicken thighs or drumsticks
  • 2 15oz cans of tomato sauce
  • 4 tablespoons packed brown sugar
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoon ground yellow mustard
  • 2 clove garlic, finely minced, about 2 tablespoons
  • 1 teaspoon salt

Instructions

  1. Divide everything into two separate one gallon freezer bags, shake it up, seal, label and put in the freezer
  2. On the day of cooking, dump it into your slow cooker and cook on high for 4 to 6 hours, or low 6-8 hours, depending on your specific slow cooker
  3. If you want, you can add 1/2 cup of chicken stock to have more sauce, but the liquid from the frozen meat and vegetables melting should give you enough liquid to work with
  4. Every slow cooker is different, so just watch yours the first time you make it.

http://www.mamaandbabylove.com/2011/04/05/freezer-cooking-with-slow-cooker-recipes/

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